Cafe Culture Magazine - Issue 38

CC_June10_p01.qxd:Layout 1

24/5/10

16:38

Page 1

magazine JUNE 2010 ISSUE 38

www.cafeculturemagazine.co.uk

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

CC_June10_p02-11.qxd:Layout 1

24/5/10

12:50

Page 2

CC_June10_p02-11.qxd:Layout 1

24/5/10

16:45

Page 3

Welcome!

CONTENTS

This year’s Caffé Culture Show is a three day event taking place in June (23-25 June 2010, Olympia, London). It will incorporate the highly regarded World Barista Championship and provide the industry at large with a fantastic opportunity to indulge in not just coffee, but the impressive range of products and services that have come to shape the nature of café culture in the UK. We look forward to catching up with your news and views at our stand (M22).

Recognising that at this time many readers will be preoccupied with the show, or utilising the event to help them start out in the coffee business, this issue includes a comprehensive exhibition preview, as well as some sound business start up advice from those in the know. We also find out more about the latest trends in cakes, and showcase some catering equipment of potential interest to cafés, plus a whole lot more!

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: lee@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

ARTICLES

4 Coffee shop link to boosted high street trade.

44 The barista apprentice – Caffè Kimbo and Smart Training collaborate.

5 Caffè Culture set for biggest, busiest and best event yet.

6 A decade of Fairtrade towns.

8 Coffee Nation’s chip and pin to go.

EVENT PREVIEW 12 A three day extravaganza! Caffè Culture 2010 Show.

FEATURES 26 First steps – three advisory articles on how to start a café or coffee shop.

36 Keeping up with cakes – the latest trends in cakes.

54 Eye catching equipment – catering kit with appeal to cafés.

46 Chocks away! with Ciocchino – a continental style drinking chocolate.

50 The third wave – research company, Allegra’s, latest thinking.

59 The great fire risk assessment – how confident are you about your fire risk assessment?

PROFILES 60 A new approach – Starbucks, Conduit Street, London.

REGULARS 62 Coffee clinic – your maintenance questions answered.

64 New products.

66 Product listings.

67 Checkout.

DON’T MISS YOUR COPY. SUBSCRIBE NOW! CALL 01291 636333. www.cafeculturemagazine.co.uk

JUNE 2010 CAFÉ CULTURE 3

CC_June10_p02-11.qxd:Layout 1

24/5/10

12:50

Page 4

NEWS ), axwell (Fracino L-R: Adrian M es ilk W ne , Vivien Michael Wilkes ). no ci ra (F l wel and Frank Max

Lord Mayor’s visit celebrates Fracino’s manufacturing success Birmingham-based Fracino, the UK’s only manufacturer of cappuccino and espresso coffee machines, welcomed the city’s Lord Mayor and Lady Mayoress, Michael and Vivienne Wilkes, to its Astonbased factory recently.

The official visit celebrated the awardwinning manufacturer’s success in selling British-made coffee machines both in the UK and to more than 30 countries globally, despite the tough economic climate. Fracino sells 2,000 machines a year to customers including the Patisserie Valerie, Druckers coffee shops and Pathfinder pub chains, in a market traditionally dominated by Italian and Spanish manufacturers.

Birmingham’s Lord and Lady Mayoress met the team and were shown around the factory by MD Adrian Maxwell and his father Frank, 74, the chairman of Fracino who founded the business back in 1963 when he began making coffee machines in his garden shed.

“Both the Mayor and Lady Mayoress are champions of British manufacturing and were very interested in what we do,” said Adrian Maxwell. “It was great to be able to demonstrate that we are a flourishing manufacturer and that our success is based on the quality of our British-made products.”

Coffee shop link to boosted high street trade A new industry report – Allegra’s The Role of Coffee Shops on the High Street 2010 – has highlighted the impact of coffee shops in helping local economies to prosper, and offers a snapshot of high streets as they adapt to changing consumer habits by becoming places for leisure, socialising and conducting business rather than simply being places for shopping.

The survey, which interviewed nearly 5000 consumers, is the first independent, in-depth examination of the role of coffee shops on the modern UK high street, claim Allegra, and was developed with the support of Starbucks to better understand the changing marketplace.

Its findings included the discovery that 35% of the British adult population (20 million people) visit coffee shops in a typical week and coffee shops contribute up to 25% of footfall to high streets.

According to the report, 89% of local businesses agree that coffee shops improve the vibrancy of the area and 40% of local businesses said that they get a direct sales boost because of the presence of coffee shops (the overall lift to the local economy estimated at being 3-5%), and 68% of consumers would chose to visit another local high street if the one they were on did not have a coffee shop.

Social impacts included the finding that 71% of consumers interviewed said that coffee shops created a feeling of community in their local high street, while 77% of local businesses stated that coffee shops have a valuable role in the community. The survey also revealed that coffee shops are becoming destinations for consumers, with 52% planning their visits rather than just dropping in and 6% of people using coffee shops for holding business meetings.

British Sandwich Week May 9 to 15 saw the holding of British Sandwich Week – an occasion designed to recognise the importance of one of Britain’s greatest food inventions with retailers and caterers across the UK celebrating the occasion in their own way with promotions and new product launches.

At the same time, the British Sandwich Association - the trade body

4 JUNE 2010

CAFÉ CULTURE

for the industry – published its report on this massive UK market which employs more than 300,000 people; the results of the annual British Sandwich Industry Awards – known as The Sammies – were also announced on Thursday, May 13, after Britain’s leading sandwich designers travelled from across the UK to London to compete for the title of British Sandwich Designer of the Year.

Cafés and coffee shops have become an essential part of high street trade, say Allegra.

“High streets have taken a battering during the recession and they are having to adapt and innovate in order to survive and prosper. With more retail going on-line, successful local shopping is about creating a more diverse mix for people to meet and enjoy their leisure time. There’s no substitute for human contact – which goes some way to explain the phenomenal success of coffee shops,” said Jeffrey Young, Allegra’s MD. Darcy Willson-Rymer, managing director, Starbucks UK & Ireland added: “This report gives us vital insight into the changing high street and the behaviour of our customers.

Local businesses understand the positive impact of Starbucks on the success of their neighbourhoods – in fact I’m often asked if we can open a store to help boost the vibrancy of a town centre. But it’s also clear that customers expect us to be part of their community and are asking us more than ever to become a focal point for meetings,

CC_June10_p02-11.qxd:Layout 1

24/5/10

12:50

Page 5

NEWS

Caffè Culture set for BIGGEST, BUSIEST and BEST event yet!

Caffè Culture 2010 (23 – 25 June, Olympia, London) has more than doubled in size year-on-year and 2010 will see it become the largest café bar focussed event to take place anywhere in the world, claim the show’s organisers, who are hoping to attract in excess of 10,000 international visitors.

Over 250 exhibitors will be present, offering thousands of products and services for café bar operators and hospitality based companies, and giving visitors the chance to meet the industry’s leading suppliers under one roof. Several exhibitors will also be using the event as a platform to launch so it will also provide an excellent opportunity to see, try and buy a host of new and innovative products. Exhibitors include La Cimbali, La Marzocco, Rombouts, Wega, Drury Tea & Coffee, InterAmerican and Cadbury.

For the first time ever the prestigious World Barista Championships and the Speciality Coffee Association of Europe (SCAE) World Coffee Championships will be hosted within the UK at Caffè Culture.

The Caffè Business Theatre will deal with some of the most significant issues faced by owners and mangers of small to medium sized hospitality related companies. In a series of free seminars a host of key

industry experts will provide advice on everything from profitable menu planning through to building a successful brand.

Speakers include internationally renowned café bar operator and innovator David Schomer, franchising specialist Brian Duckett, Crispin Reed from Brandhouse and Mike Bell from Atlantic Creative Services.

The Coffee Boys, Hugh Gilmartin and John Richardson are also back by popular demand to share the results of the largest ever survey of business issues facing café

bar operators in the UK. Their sessions each day will deal with those issues identified as being of most importance to operators over the next 18 months.

This year’s four tracked SCAE programme of workshops has been designed to offer an extensive range of training sessions aimed at different elements of running a café bar business.

Focussed sessions are aimed at all levels, ranging from start-ups and beginners in the coffee industry through to those with an advanced understanding of speciality coffee preparation and multiple outlets. New for this year, and at the heart of the event, will also be the SCAE’s annual conference featuring inspirational speakers and leading industry experts as they share their invaluable experiences.

The SCAE and Caffè Culture say that they have deliberately reached outside the industry to bring together a selection of professionals specialising in change management, design and consumer trends to offer a unique insight into where the café bar industry is heading in the future, with the conference presenting a unique opportunity to hear first hand about some of the changes facing our industry (to register for free admission to the show, visit www.caffeculture.com).

Cadbury’s to launch Cocoa Houses Starting in London, the popular brand of chocolate, Cadbury, has revealed plans to launch a ‘British style’ chain of up to 60 high street cafés across the UK that will serve afternoon tea and chocolates after the brand’s new owner – Kraft - gave the go ahead before, it is rumoured, Kraft secured its £11.5 billion hostile takeover in January.

The outlets will be called Cadbury Cocoa Houses and feature an affordable afternoon tea offering, as well as a chocolatier service that could see larger versions of

some well known Cadbury staples such as Twirls and Flakes. The team of entrepreneurs at the helm of this new venture is believed to have already been granted a 20 year licence for the project, and is thought to include retail experts David Morris, Tony Goldsmith and Marilyn Newman (Kraft are not thought to be financing the new chain).

In the absence of any official statement from Cadbury themselves, news of the plans leaked out after it emerged in the property press

that property company Jones Lang LaSalle have been commissioned to search for sites.

Many in the industry will no doubt recall a previous attempt by Cadbury to start a similar chain, with the opening of Café Cadbury in Bath.

However, this single, trial store ceased trading after six years in 2007.

Bourneville’s Terry Bilsborough confirmed to Café Culture that the company were indeed in discussions, but that it was early days yet, and no outlets had as yet opened. The 2007 closing of a similar outlet in Bath which also carried the Cadbury branding, he felt, was due to the fact that the building was not really suitable for the purpose.

JUNE 2010 CAFÉ CULTURE 5

CC_June10_p02-11.qxd:Layout 1

24/5/10

12:50

Page 6

NEWS

A decade of Fairtrade towns When the market town of Garstang in Lancashire, made a pledge to support Fairtrade ten years ago, little did they realise that they were triggering a global social movement that a decade later has spread to tens of millions of people in over 800 towns in 19 countries, and is growing by the day.

Fairtrade campaigners from around the world descended on Garstang towards the end of April to mark the tenth anniversary of a global initiative first launched at a public meeting in April 2000 as a way of getting people, churches, schools and businesses to buy Fairtrade products in order to support producers and their communities in developing countries.

Bruce Crowther, who was the founding member of the Garstang group and is now Fairtrade Towns Advisor for the Fairtrade Foundation, said: “When we first launched our campaign our aim was simply to get people to help make trade fairer for farmers from developing countries. We never

Fund-raising strawberry tea parties Breast Cancer Care have plans for its Strawberry Tea campaign to run throughout summer, raising vital funds to support the 46,000 people who are diagnosed with breast cancer every year in the UK with individuals and outlets alike being encouraged to hosting a tea party in aid of the charity.

Suggestions include organising a picnic on a sunny day, having an afternoon tea with sumptuous homemade baking, or livening up an office tea break with strawberry cakes, as well as using Wimbledon fortnight as an excuse to serve strawberries and cream.

In the UK, someone is diagnosed with breast cancer every 11 minutes. However big or small your Strawberry Tea event, every penny raised will enable Breast Cancer Care to continue providing free support and information to anyone affected by the disease, when they need it most, say the charity (to register for a free Strawberry Tea fundraising pack full of strawberry recipes and tips visit www.breastcancercare.org.uk/strawberr y or call 0870 164 9422).

6 JUNE 2010

CAFÉ CULTURE

envisioned that we would inspire people around the world to do the same and campaign within their communities to make people’s shopping habits more ethical.”

Garstang Town Council’s resolution to use Fairtrade products whenever possible and the action of the Garstang community to support their town as a Fairtrade Town was the basis for the five goals later developed by the Fairtrade Foundation, which any town, city, village, island, borough, county or zone, wishing to call

itself Fairtrade works towards today (to find out more, visit www.fairtradetowns.org).

In the last ten years, the Fairtrade Towns movement has grown rapidly and now numbers almost 500 Fairtrade Towns in the UK, and 320 Fair Trade Towns around the rest of the world. The UK boasts the biggest Fairtrade City in the world London, with 22 out of its 32 boroughs achieving Fairtrade status. International Fairtrade cities now include Paris, Brussels, Copenhagen, Rome, Wellington and San Francisco all working together as part of a collective peoples’ push, to change the way trade is done.

Over the past decade, Fairtrade sales in the UK have grown from almost £33 million to an estimated retail value of over £799million, and there are now more than 4,500 Fairtrade certified products available, from Fairtrade organisations like Traidcraft and Liberation, as well as mainstream brands such as Cadbury’s Dairy Milk, Nestlé four finger Kit Kat, Starbucks and Ben & Jerry’s.

Paper Cup Company’s thirst for expansion The Paper Cup Company which began life in March 2005, based at the home of managing director Mark Woodward, has now relocated to larger premises and created new jobs following a period of dramatic growth.

The company has experienced 50% growth in trade year-on-year which has resulted in the creation of a European sales office based in Clitheroe, Lancashire. The number of staff has also increased by 50%.

“We had outgrown our existing premises and needed to employ more people to drive European and domestic demand, but simply did not have the space. Now we’ve weathered the storm of recession, this move will allow us to expand even further over the next 12 to 18 months,” said Mark Woodward.

“We have a dedicated sales team to ensure customers receive answers to most queries instantly and our custom artwork can be turned around quickly through our knowledgeable design team. We place regular orders from manufacturers to ensure stock is available when the customer needs it.”

The Paper Cup Company (www.thepapercupcompany.co.uk), which prints and distributes disposable

The Paper Cup Company’s Mark Woodward has expansion plans. paper cups for industries such as coffee to go, cold drinks, vending, sampling, retail, medical and industrial uses, specialises in smaller quantities, but say that they are also capable of fulfilling large orders, having produced high volumes of cups for the likes of Nestle, Robinsons, Landrover, Liverpool FC and Butlins. In addition to their Clitheroe office, they also have a UK distribution centre in Lancashire and a network of distributors across the UK. “We currently operate our own manufacturing facility in China, but as part of our expansion plans we are aiming to create a manufacturing operation here in Lancashire to create more local jobs,” Mark Woodward added.

CC_June10_p02-11.qxd:Layout 1

24/5/10

12:52

Page 7

GAME

IN SPEC CARDS IAL PAC the win ning co KS* des are out

PLUS

5 x £12,000 cars

PLUS

1,500 x Sat Navs

PLUS

10 x weekly prize draws to win a driving experience

there!

ORDER TODAY - the more packs* you order the better your chances of finding a winning gamecard.

Find out more: www.tetleyforcaterers.co.uk

Tetley. Every caterer’s cup of tea.

Promotions *offer available while stocks last

Brand

Range

Point-of-Sale

Ethics

CC_June10_p02-11.qxd:Layout 1

24/5/10

16:50

Page 8

NEWS Claiming the introduction of the original concept for gourmet vending 10 years ago, Coffee Nation has since partnered with blue chip businesses such as Tesco, Sainsbury, Welcome Break, Esso and Moto to serve ‘onthe-go’ consumers, and now operate almost 900 sites across these partner locations.

Coffee Nation’s chip and pin to go Coffee Nation have launched Coffee Nation Express, a new chip and pin, self-service coffee bar that has been developed to provide high-footfall environments with a fully unmanned branded coffee offer and incremental revenue stream.

Express provides everything businesses need to sell great tasting premium coffee in a convenient format, delivering authentic Espresso, Cappuccino, Latte, Hot Chocolate and Mocha plus a range of flavour syrups and specialty drinks, and it can be positioned in areas of high footfall, allowing partners to offer first class coffee to their employees and visitors, 24hrs a day, 7 days a week, say Coffee Nation.

The chip and pin enabled device accepts all major debit and credit cards, as well as notes and coins and has telemetry featuring a real time alert system to minimise downtime and enable fast response engineer support.

Coffee Nation points that it provides complete category management to its partners, with its ‘Brand Guardians’ visiting each concession on a regular basis to train staff, replenish stock and audit each one for cleanliness, drink quality and machine maintenance (their partners are not charged for service contracts or replacement parts, thereby enjoying cost-free technical support).

8 JUNE 2010

CAFÉ CULTURE

Coffee festival success The organisers of the UK’s first coffee festival, which took place in Bath during May, have hailed the inaugural event as a fantastic success that exceeded all expectations.

7,350 visitors attended the Bath Coffee Festival and an abundance of coffee, sourced from 13 countries around the world, was enjoyed. The organisers have said that the event will return in 2011.

Coffee fans enjoyed tastings, latte art demonstrations and workshops from the UK’s most experienced baristas and coffee experts, including celebrity chef Martin Blunos and Mike Riley, head coffee buyer at Taylors of Harrogate. There was plenty of additional entertainment for the whole family, with samba dancing, salsa lessons, acoustic sets, book signings from authors and colouring competitions. In addition, international rugby stars joined a touch rugby tournament, tying in with the festival’s pledge of giving a share of the profits to the Bath Rugby Community Foundation.

“We knew that a coffee festival would be popular in Bath and are delighted that so many people came to enjoy the event and to support us,” said festival organiser, Linda Donaldson. “It was great to see our demonstration tent packed out over the

whole weekend and people having great conversations with both big coffee brands and local independent companies. Clearly there is an appetite for coffee fans to find out more about what is arguably the nation’s most popular drink.

“The support of the industry was absolutely crucial in putting the festival on and the suppliers that attended should be commended for their enthusiasm at the event. We have had very good feedback from exhibitors and sponsors with a significant number re-booking for next year. Other countries have very large and successful coffee festivals and we are looking forward to making the event an annual one and to grow it as they have done in countries such as Australia and New Zealand.”

The Bath Coffee Festival featured big name coffee companies including Taylors of Harrogate, Martin Carwardine & Co, illy caffé, Whittard of Chelsea, Lavazza, plus an array of local producers. Alongside Taylors of Harrogate, Malmesbury Syrups and the Speciality Coffee Association of Europe were headline sponsors. Cravendale kept exhibitors stocked with milk over the weekend. Other exhibitors included coffee roasters Origin, Wogan Coffee and Roy Ireland Espresso Services.

Tetley Rainforest Alliance Certified seal packs available in out of home After Tetley’s global announcement in February, the first packs of Tetley tea to bear the Rainforest Alliance Certified™ seal became available through wholesalers and cash and carries as of May. The initial pack to carry the Rainforest Alliance Certified™ seal will be Tetley Drawstring 12x100’s which guarantees that over 30% of the tea inside has come from Rainforest Alliance Certified™ farms.

The packs will only be available to out of home caterers and therefore operators will have a unique opportunity to be the first in the UK to serve Tetley tea from Rainforest Alliance Certified™ farms, prior to them being available nationally in retail.

With more and more research highlighting the public’s desire to purchase ethically sourced products, the prominent position of the Rainforest Alliance Certified™ green frog seal on the selfmerchandising pack will give reassurance to the customer and will give caterers a point of difference.

“In the same way that it is important to highlight the brand of tea you serve, it is now equally important to highlight the

ethical credentials of the products themselves. Not only will seeing this give comfort to the customer, it will also help to position your outlet as one that cares about where and how your products are sourced,” said Peter Haigh, Tetley’s brand development manager.

Tetley has committed to purchasing all of the tea for its branded teabag and loose tea products from Rainforest Alliance Certified™ farms by 2016, with all Tetley branded black, green and red (Rooibos) tea, including flavoured and decaffeinated varieties to be sourced entirely from Rainforest Alliance Certified™ farms.

CC_June10_p02-11.qxd:Layout 1

24/5/10

12:52

Page 9

;aVkdjg ndjg bZcj 6YY V idjX] d[ hinaZ id ndjg bZcj! l^i] 9VK^cX^ <djgbZi# EZg[ZXi [dg XgZVi^c\ heZX^Va^in Yg^c`h! i]Z 9VK^cX^ <djgbZi gVc\Z ^cXajYZh Vc ^ccdkVi^kZ hZaZXi^dc d[ 8d[[ZZ Hngjeh! ;gVeeZh VcY EgZb^jb 8]dXdaViZ Yg^c`h YZh^\cZY id VYY kVajZ id Yg^c` bZcjh ZkZgnl]ZgZ#

Â&#x2122;

Â&#x2122;

I]ZnÃ&#x2C6;gZ ^YZVa [dg VYY^c\ V h]di d[ [aVkdjg id Vcn cjbWZg d[ Yg^c`h Ã&#x192; [gdb V =VoZacji AViiZ i]gdj\] id V KVc^aaV ;gVeeZ! dg V ajhX^djh Xje d[ Ajmjgn =di 8]dXdaViZ#

Â&#x2122; Â&#x2122; Â&#x2122; Â&#x2122;

8d[[ZZ Hngjeh ^c 8aVhh^X VcY Hj\Vg ;gZZ kVg^Vcih 8VgVbZa! 8]dXdaViZ VcY L]^iZ 8]dXdaViZ HVjXZh ;VciVhi^X ;gVeeZ B^mZh Ã&#x192; VkV^aVWaZ ^c 8d[[ZZ KVc^aaV [aVkdjgh Jc^fjZ GIJ EgZb^jb 8]dXdaViZ 9g^c`

Hd [aVkdjg ndjg bZcj! l^i] 9VK^cX^ <djgbZi# 9^hXdkZg bdgZ VWdji @Zggn ;ddYhZgk^XZ VcY djg WgVcYh/ lll#`Zggn[ddYhZgk^XZ#Xd#j` :bV^a/ ^c[d5`Zggn"[ddYhZgk^XZ#Xd#j`

K>H>I JH

Vi 8V[[Â&#x201A; 8jaijgZ HiVcY =-)

CC_June10_p02-11.qxd:Layout 1

24/5/10

12:53

Page 10

NEWS

Sir Henry enters UK tea market Tchibo, one of the world’s largest coffee roasters, have launched Sir Henry (Sir Henry being the first-born son to the second Earl Grey, who famously lent his name to the aromatic tea blend infused with bergamot), pitched as a sophisticated collection of premium quality teas and infusions, and designed specifically for the foodservice sector.

The range, which includes a Fairtrade selection, incorporates classic black and green teas such as Earl Grey and Green Tea with Lemon, as well as fruit and herbal infusions such as zesty Orange, Mango and Cinnamon and Blackcurrant, Ginseng and Vanilla.

The portfolio features a comprehensive catering range for back-of-house operations in addition to envelope and tagged options for front-of-house locations. Point of sale accessories, which showcase the

contemporary packaging, include a clear acrylic stand and sustainable bamboo box and for those who demand ethical produce, Fairtrade blends of Earl Grey, English Breakfast and Green Tea are available.

“Sir Henry was created to meet the industry needs of excellent quality at a fair price. Being the sole producer and distributor of this product means we have total control of quality and pricing. This in turn allows us to guarantee cost reductions, increased profit margins and exclusivity to our customers,” said Paul Chadderton, Tchibo Coffee International’s MD at the launch.

“Due to its low cost price and high consumer demand, tea is an undeniable opportunity for the Out Of Home market. We want our customers to take advantage of this growing trend and enjoy the increased margins that stocking Sir Henry will offer.”

Brontë take on nation’s favourite biscuits Brontë is unveiling two new biscuits, and taking its inspiration from two of the nation’s favourite biscuits – custard creams and bourbon creams.

Weighing 65g each, its Giant Custard Cream has a crumby biscuit base and top, filled with a creamy custard centre, while the Giant Bourbon Cream has the all the features of a traditional bourbon with a full-on chocolaty filling.

Targeting the student and adult snack market, Giant Cookies are aimed at those looking for a filling or sharing taste sensation, say their makers Paterson Arran, with on-shelf appeal being maximised via distinctive packaging that will be

10 JUNE 2010

CAFÉ CULTURE

instantly recognisable from the Brontë family, with a window to help generate mouth-watering appeal.

“This new format offers consumers something that little bit different. We are taking a unique approach to two of the nation’s favourite biscuits and our consumer tests revealed the potential popularity of these products,” said Debbie Ballach, marketing manager for Brontë. “Made with all butter cream fillings, we’re taking the biscuits back to their original roots.

“Both biscuits are made to a nut free and GM free recipe, do not contain any preservatives or additives, are suitable for vegetarians and use only the best ingredients. Most importantly all of the range is made to a palm oil free recipe so are orangutan friendly.”

Promotions backing the Sir Henry (www.sirhenrytea.co.uk) launch currently include buy three cases of enveloped or tagged tea and infusions (to receive a free bamboo box, buy three cases of enveloped or tagged tea and infusions).

Lincoln & York launches biodegradable coffee packaging Coffee roasting company, Lincoln & York has developed a brand new range of biodegradable packaging that keeps coffee fresh, and that it will be launching it at Caffè Culture.

The company says that it has developed the pioneering packaging in response to the growing need for green alternatives for the Out Of Home (OOH) market, to reduce the impact that many foil packages can have on the environment.

It comes in a range of sizes and can be used for both coffee beans and coffee roast blends in a transparent or metalised finish, both of which are compostable. The material is a two-layer structure of metalised cellophane and a sealing layer of corn and potato starch. Tests on the products have shown show that the metalised packaging decomposes within one year and the transparent

packaging takes just six to seven months to decompose, report the company, and the packs have been designed to have a perfect oxygen barrier for half a year to keep the coffee fresh.

“We are pleased that we can finally unveil our new packaging to customers at Caffè Culture this summer. As a company, we believe that high quality coffee packaging is essential for an excellent coffee product and we are pleased that our biodegradable bags do not compromise on the freshness of our coffee,” said James Sweeting, a director at Lincoln & York.

“Both the metallic and nonmetallic packaging options are suitable for keeping coffee fresh for up to six months, making the material ideal for use within the hotel, restaurant and catering sectors and other food service markets.”

CC_June10_p02-11.qxd:Layout 1

24/5/10

12:53

Page 11

NEWS Susan Addis of Esquires Coffee House, Belfast, pours a celebratory cup of Suki’s famous Breakfast Tea for Anne Rooney and Oscar Woolley, Directors of Suki Tea.

Esquires finds the perfect cuppa in Suki Tea Belfast-based gourmet tea producer, Suki Tea has just secured a contract to supply the Esquires chain of Coffee Houses throughout the UK and Ireland with its awardwinning range of loose teas in pyramids to meet demand for top quality teas in a convenient format for takeaway.

The deal will see the 39strong and growing group of Esquires franchises in the UK and Ireland stocking Suki’s biggest seller, its famous Breakfast Tea, which is a Fairtrade blend of Assam and Tanzanian teas. Esquires will also be offering its discerning tea drinkers Suki’s Fairtrade and Organic Earl Gray; Red Berry Infusion (a raspberry jam tasting full fruit tea); Organic Camomile Tea; Peppermint Tea; Fairtrade and Organic Green Tea Sencha (sencha is a method of processing whereby the tea leaves are steamed to retain their freshness); Apple Loves Mint (developed by a happy accident which resulted in a unique and very popular new infusion).

“This new deal with Esquires is our biggest single contract to date and is our

first real foray into the mainstream high street coffee shop sector,” said Oscar Woolley, director of Suki Tea. “We began talking to Esquires two years ago when they approached us about their desire to provide their tea drinking customers with a selection of quality teas that matched their coffee offering and could conveniently be sold ‘to go’. Traditional style tea bags do not lend themselves to loose leaf tea, so we worked with a manufacturer to develop our own pyramid, which does not damage the tea during production and allows the leaves to circulate and produce a cup of tea to the same quality and full flavour as loose leaf made in a pot.

“As part of the contract, we have delivered personal training to the Esquires managers and produced a ‘tea bible’ for them – essentially an all-encompassing guide for staff on making the perfect cup of tea. After all, when people eat or drink out, they want something better than they can prepare themselves at home and that applies to tea just as to any food or drink.”

SHORTS ■ Special Recognition Award Mick Wheeler, executive director of SCAE, was put in the spotlight in Anaheim, California recently where he was presented with a Special Recognition Award by the Speciality Coffee Association of America (SCAA), at their Annual Exposition on the West Coast. A founding father of the SCAE, Mick Wheeler said he was proud of a number of significant initiatives undertaken during his tenure, not least the hugely successful World Barista Championship.

■ Venue switch For reasons outside of the organiser’s control, the Restaurant & Bar Design Awards 2010 have been moved to Victoria House in central London. The event will take place on the same date and time - 22nd June from 6pm - and be attended by some of the UK’s and world’s top designers and hospitality operators, promising to be an exciting and technologically advanced event in the design and hospitality calendar (www.restaurantandbardesignawards.com).

■ Stork’s 90th anniversary Stork, a time-honoured brand of Unilever Foodsolutions, has been established as one of the most trusted names in British home baking since 1920, and this year celebrates its 90th anniversary.

Since its launch, Stork has dominated the baking sector and has become a trusted product in cooking and baking, offering chefs and caterers reliable results with stock available for caterers in 500g, 250g x 24 (packet), 2kg (Stork SB) and 250g x24 (tub) formats.

■ REL Pub Company’s brands The Rel Pub Company says that it now has a number of new sites completing across the UK operating under Break Bar, The Loft and Coffee Republic brands, including a new Eastleigh Bar Site at the Swan Leisure Scheme. £750,000 is to be spent on the new units and a total of twenty five jobs will be created. Above Break Bar will be The Loft, and next to Break bar will be a Coffee Republic unit with large outside terrace for seating and dining.

■ La Marzocco’s iPhone app’ The Italian coffee machine company, La Marzocco, has launched an iPhone app’ to provide details about the company’s range of machines, its distributors around the worls, as well as technology, news and events, and the La Marzocco blog (the app’ can be found under the category of ‘lifestyle’ in the iPhone app’ store).

■ Balance rather than abstinence In their latest Market Report Plus, market researchers Key Note have observed that although chocolate bars have been identified as being among the most damaging products in terms of saturated fat (the FSA having requested suppliers to reduce their saturated fat content by up to 10%), consumers are opting for a reduction in consumption as opposed to a complete ban (the total market for chocolate and sugar confectionery is predicted to rise in value by 8.8% by 2014, to £5.35 billion).

JUNE 2010 CAFÉ CULTURE 11

CC_June10_p12-25.qxd:Layout 1

24/5/10

16:51

Page 12

CAFFÈ CULTURE SHOW 2010

A three day extravaganza!

This year, Caffè Culture is a three day show, and promises to be most event-filled exhibition yet.

It will play host to the prestigious World Barista Championship, the SCAE Conference and associated workshops, the Coffee in Good Spirits competition, Latte Art competition, the Collezione Enrico Maltoni, as well as the informative Caffè Business Seminar Programme, and of course give visitors the chance to meet up with coffee sector suppliers from around the world.

Coffee machines In business since 1957, Bunn (Stands D80 and R16) will showcase their latest beverage innovations including hot beverage, cold beverage, and iced beverage systems, along with Bunn’s new entry into the single cup arena. The Seed to Cup Café will feature unique coffees from around the world, and attendees will be able to sample and enjoy coffees from various countries, with representatives from these countries on hand to serving coffees from their native regions, and explored the nuances of each coffee.

Melitta (Stand D62) will be showing Cafina Viva semi automatic two and three group machines which, with their retro styling, conceal a sophisticated internal design. Meanwhile fully automatic HACCP machines include their dual-milk Alpha now with a manual steam wand, and the compact but powerful Bar and Cup, suitable to for remote siting.

In addition to showing the range of Schaerer automatic bean to cup machines,

12 JUNE 2010

CAFÉ CULTURE

Café Bar (Stand S14), part of Autobar UK Limited, will also be introducing the brand new Enjoy machine at the show. Exclusive to Café Bar, the Schaerer range represents both style and quality and the new Enjoy bean to cup machine is setting out to steal the show with it’s good looks and stunning technology, say Café Bar, and their barista will be on hand demonstrating latte art skills (visitors who register to visit the Café Bar stand at Caffè Culture will receive a free gift – you will need to email your full name and company name with ‘Caffè Culture’ in the subject header to Autobar.marketing@autobar.co.uk to register first).

The show will see the first UK showing for the La Spaziale’s (Stand K84) S40 espresso machine. Marking La Spaziale’s first 40 years of high quality, traditional espresso machine manufacture, the S40 offers the ultimate in ergonomic, aesthetic and technical excellence in one machine, Autobar Enjoy bean to cup machine.

CC_June10_p12-25.qxd:Layout 1

24/5/10

16:51

La Spaziale’s S40. say the company. A number of S40s will be displayed and some of the UK’s top baristas will be on La Spaziale’s stand using the machines to showcase their skills. The intelligent software at the heart of the S40 can be user programmed to control brew temperatures and cycles, record usage and notify the need for maintenance. Personalised cards can be Side profile of Dalla Corte’s DC Pro espresso machine.

www.cafeculturemagazine.co.uk

Page 13

used to recognise each barista and store their individual settings and data, and energy-efficiency is also a priority for the S40.

Dalla Corte and Cooper’s Coffee (Stand S12) will be launching their brand new DC Pro espresso machine at the exhibition, described as a modern, semi-automatic that combines superior functionality and quality with a striking exterior. The machine has been developed by Dalla Corte to be ‘intuitively useable’ for the barista, and has a unique temperature control system, which allows extreme precision to be achieved during extraction.

The machine is aimed at professional baristas who are keen to throw out the rule book and experiment with temperature control to create their own personalised extraction profile. In addition to showcasing the new DC Pro and machines and grinders from the existing Dalla Corte Evolution range, Cooper’s will also be serving five different coffees to showcase the DC Pro to the full and demonstrate how adaptable the machine is at bringing out individual coffees’ flavour profiles.

The Coffee Machine Company (Stand D82), sole UK importer of Rancilio espresso machines will be its stand with associate company, The Drury Tea & Coffee Company, the London based speciality tea blenders and coffee roasters, and celebrating a 20 year association. A wide range of Rancilio equipment will be shown and demonstrated including the Epoca, Classe 10, Classe 8 and Classe 6 espresso machines.

Two innovative family-owned businesses will be teaming up at this year’s show. Birmingham-based Fracino (Stand D30), the UK’s only manufacturer

Rancilio’s Classe 6 three group 3-4 Tall machine. of cappuccino and espresso machines, is the sole provider of coffee machines for Coffee Latino’s iconic mobile coffee carts (featured in the BBC’s The Apprentice) and which sell across the UK and throughout the world. Caffè Culture will also see Fracino taking orders for its latest innovation, the Piccino – a diminutive coffee machine aimed at the discerning coffee lover who wants to recreate an authentic barista experience in their own kitchen.

Collaboration between Fracino and Coffee Latino has created mobile coffee carts.

JUNE 2010 CAFÉ CULTURE 13

CC_June10_p12-25.qxd:Layout 1

24/5/10

16:51

Page 14

CAFFÈ CULTURE SHOW 2010 Crem International UK Ltd (Stand H44) will be showing their broadest range of machines from Instant, Freshbrew, Espresso and Bean to Cup. Under the brand Coffee Queen they have brought together all their machines for freshly brewed and instant coffee, water and juice. Expobar offers top quality espresso machines, say the company, with Jura and Machiavalley completing the line up with fully automatic bean to cup fully machines. The new Tea2Fly and Coffee2Fly ‘lid’ concepts will be on show, and barista, Youri Vlag, will be in attendance, making specialist coffees including ‘flat’ whites, on the Diamant espresso machine. Joining Piacere on the stand will be the Barista Uno, a stand alone self-service beverage centre, the CFT tabletop coffee dispenser and the new freestanding CVS 500 ‘big button’ vending machine.

Associated coffee making equipment Mahlkönig (Stand K70), pioneers of the ‘grind-on-demand’ technique, will be exhibiting their latest professional coffee grinder – the ProM - which guarantees each portion of ground coffee is as fresh as possible, essential for a top-quality beverage and minimal wastage, claim the firm. With its eye-catching design and practical features the ProM is ideal where a machine capable of up to 150 double shots of espresso per day is required.

The European manufacturer of filter coffee brewers and water boilers, Marco Beverage Systems (Stand E105), will launch the new Ecosmart water boiler.

Ecosmart is a new version of the company’s successful energy efficient Ecoboilers range of water boilers, offering variable temperature control and pushbutton portioned water. In a separate move, Marco is set to give a formal launch to improved versions of both Über boiler and Filtro Shuttle. A full range of the company’s small batch filter coffee makers, bulk brewers and water boilers will be shown and demonstrated.

Coffee and tea The ethical and Fairtrade hot beverage company, Cafédirect (Stand T9) are planning to host

Mahlkönig’s ProM.

14 JUNE 2010

CAFÉ CULTURE

a branded coffee shop, offering visitors the chance to experience coffee the Cafédirect way - the very first time Cafédirect has planned anything like this for a trade show. Within this, visitors will be able to interact with coffee expert Thierry Akroman who will be providing coffee cupping masterclasses, taste a selection of single origin, gourmet coffees (including the The Ecosmart PB10 from Marco Beverage Systems. first ever single origin flat white), and take advantage of the support package which is available to all Cafédirect’s trade partners. Cafédirect will also be launching their online free pointof-sale web site which will allow end users to connect with the UK’s leading Fairtrade brand in a simple but meaningful way, and use this to maximise the sales potential for cafés supplying ethical hot beverages (for those early birds who arrive before 11.30am, Cafédirect will also be supplying a free, healthy and, most importantly, ethical breakfast).

The Drury Tea and Coffee Company (Stand D82) will be launching an extensive range of speciality tagged teabags in elegant new packaging. The new range, all tagged and enveloped, comprises ten different teas and tisanes featuring old favourites, English Breakfast and Earl Grey, but with some pleasant surprises, too, such as Camomile or Lemon & Ginger. The packs are colour coded in a soft pastel blue and differentiated by individually distinctive graphics.

The specially commissioned illustrations have been painstakingly drawn in art deco style to reflect the golden era of 1930s travel and adventure and to coincide with a decade when the Drury Tea & Coffee Company itself was founded.

Dibarcafé (Stand R31), is an espresso coffee from the hand of the Marcilla family in Spain who, after the culmination of a project called El Belén, have a new factory with new equipment, a new image, a new logo, and new blends to showcase.

Founded in 1866 in Hamburg, J.J.Darboven (Stand Q8) is still

family owned and ranks among the leading German coffee roasters and tea Suppliers (www.eilles-tee.de), and will have a range of coffee (espresso, filter, Fairtrade, organic(bio), and packed as whole beans, ground, pods) on show, including the brands Alfredo Espresso, Café Intención, Café Verde, Eilles Gourmet Café, Idee Kaffee stomach friendly coffee and Mövenpick of Switzerland.

Exhibiting for the first time, E Thorpe and Sons (Stand Q15) will be launching the Premier’s Tea brand. Already established in over 20 countries, Premier’s Tea is an Indian tea company of extremely high quality. All their tea is certified by the Tea of Board India and carries the certification marks for Assam, Nilgiri and Darjeeling, ‘the Champagne’ of teas.

Rombouts Coffee GB Ltd (Stand H86), suppliers of quality whole bean and roast and ground coffees to the hospitality trade, will showcase a variety of products, including its extensive Fairtrade range.

Expert baristas from Rombouts and its

CC_June10_p12-25.qxd:Layout 1

24/5/10

16:51

Page 15

CAFFÈ CULTURE SHOW 2010 French sister company Malongo will also be on the stand demonstrating their skills, fresh from battling it out in the World Barista, World Cup Tasters and World Latte Art competitions on the SCAE World Barista Championships stage.

Rombouts will also be exclusively offering its best-selling Supremo Estate Beans for half price during the show, and offering advice on barista training.

Coffee accompaniments The premium syrup brand Monin (Stand F44) will unveil a new range of innovative and creative flavours with the new specialist flavours for coffees and cocktails remain top secret until the event’s start, where their many applications will be demonstrated by a state-of-the-art Franke Flavour Station.

Monin will also unveil a new addition to its successful fruit puree range, which can be used for smoothies, desserts and cocktails (www.b-opie.com).

Lotus (Stand B32) will be exhibiting their moreish Original Caramelised Biscuits (each year, over one billion of the famous little red wrappers are found in cafés, restaurants, salons and hotels all over the world, report the company) and new 25 pack will be an ideal everyday treat, enabling consumers to recreate the café experience in their home, say Lotus.

Other beverages Drink Me Chai’s (Stand Q33) award winning Indian inspired drink, Chai Latte, has now been joined by a ready to drink iced version which will be launched at the show, amidst predictions of a particularly hot summer for 2010 and potential increased demand for chilled cafe drinks.

The first of its kind in Europe, Iced Chai Latte is a refreshing blend of exotic spices, milk and black tea and is 99% caffeine-

free, containing all the antioxidant benefits of tea and offering an extended shelf life of typically 60 days from production. It will be available in handy 250ml re-sealable bottles and is ideal for the grab and go chiller section (www.drinkmechai.co.uk).

Newly-launched Breckland Orchard (Stand H135), an artisan soft drinks company was founded eleven months ago by ex-Mars account director, Claire Martinsen, and the Norfolk-based company will be showcasing innovative flavours such as Ginger Beer with Chilli – which has won a gold award at the 2009 Guild of Fine Food Great Taste Awards – and Cranberry & Rosehip.

Breckland Orchard has also been shortlisted for the Nectar Start Up of the Year 2009.

Ovens Merrychef Ltd (Stand D66), a Manitowoc Foodservice company, will showcase its latest, award-winning innovation, the energy-saving eikon™ series of speed cooking ovens. Incorporating advanced easyTouch™ technology, the eikon™ series guarantees ease of use via an icon driven screen and MenuConnect™ software and Merrychef report that tests have shown that the new series will save foodservice operators 25% in energy consumption (www.merrychef.com).

Technology First-time exhibitor catering software specialist, Fretwell-Downing Hospitality (FDH) (Stand Q47), will be launching the latest version of its touch screen selfordering technology, Saffron Xpress, a custom-designed system that enables customers to order and pay for food, either in advance via a web screen while sitting in front of their PC or laptop, or via a touch screen kiosk located in the cafe or food outlet without having to queue at a till. And the latest version of the technology will have the optional capability of providing customers with a breakdown of the nutritional content of the food they have just ordered, say FDH (www.fdhospitality.com).

Roasting The Loring Smart Roast (Stand K170), which claims to be the world’s greenest coffee-roaster, is being exhibited for the first time in the UK. Launched in Europe in

www.cafeculturemagazine.co.uk

2009, the Smart Roast features a unique hybrid roasting technology that cuts greenhouse gas usage by up to 80%, lowers emissions and reduces oxygen during the roast. These advantages over traditional roasters bring about faster returns on investment, a more environmentally-friendly operation and a cleaner, brighter cup of coffee, say Loring.

Two machines will be on show - the original Kestrel S35, 35kg roaster will be joined by a brand-new, smaller machine capable of up to 15kg batches. There will also be an exciting itinerary of top roasters from around the world discussing the advantages of the Smart Roast technology (the ‘Who’s Who’ list of roasters scheduled to appear includes Kentaro Maruyama of Maruyama Coffee in Japan, Peter James of James Gourmet Coffee, Matts Johansson of da Matteo in Gothenburg, Sweden and Mark Inman of Taylor Maid Farms USA).

Coffee Tech Engineering Ltd (Stand M5) will introduce its Avirnaki (meaning ‘clean air’ in Hebrew), smoke elimination system for in-store coffee roasting. The system solves known venting and odour issues while roasting in a closed space and allows coffee roasters to avoid the hassle involved with setting ducts and venting arrangements, and makes shop roasting simple, safe and affordable.

Neuhaus Neotec (Stand R12) will be showcasing the technical improvements for their flexible and efficient coffee roasting and offers interested customers the opportunity to watch a Neuhaus Neotec roasting plant of the latest generation in operation in a renowned roasting plant near London.

Packaging The coffee roasting company, Lincoln & York (Stand E24), has developed a brand new range of biodegradable packaging that keeps coffee fresh, and will be launching it at the show. It comes in a range of sizes and can be used for both coffee beans and coffee roast blends in a transparent or metalized finish, both of

JUNE 2010 CAFÉ CULTURE 15

CC_June10_p12-25.qxd:Layout 1

24/5/10

16:51

Page 16

CAFFÈ CULTURE SHOW 2010 New from Solo Cup Europe (Stand D64) is BrandBuilder™: ‘Your brand in their hands’. Following the success of the hot cups service, BrandBuilder™ is now available on UltraClear Tumblers and Heavy Duty Containers (BrandBuilder™ enables operators take to advantage of the promotional benefits of bespoke printed cups in quantities suited to smaller operations – enabling them to compete head-on with big high street brands).

La Pavoni model Concorso three group machine designed by Bruno Munari, Enzo Mari circa. 1956 (part of the Enrico Maltoni collection) which are compostable. The material is a two-layer structure of metalized cellophane and a sealing layer of corn and potato starch (www.lincoln-and-york.com).

Innovia Films (Stand H22), a major global producer of packaging films, will be showing their range of biodegradable and certified compostable product range NatureFlex™ - made of renewable wood pulp, and available in a variety of options (high barrier, metallised, transparent, coloured). Laminations of NatureFlex™ and other bioplastic films can be combined to provide tailored packaging solutions.

Planglow (Stand L12) specialise in the design and print of branded labels and biodegradable packaging for the catering industry, offering label-printing software and support. They have a team of designers to create customised branded products. At Caffè Culture they will be showcasing their new Bio Cups & Lids and their latest brand, Ecoco.

16 JUNE 2010

CAFÉ CULTURE

Plus…

Abbeychart (Stand A30) will be showing a wide and comprehensive range of filters and filter products from such well-known names a BRITA, 3M Cuno, Omnipure and its own budget ABC range, highlighting the importance of good fresh-tasting water in the production of a championship-winning espresso. The company is also running from their stand a free competition to win an iPod. First time exhibitor, Bio-Fresh Environmental Ltd (Stand E132) will be showcasing their environmentally friendly odour and stain removers designed to make your life easier and save you money, whether it be red wine spilled on a pale carpet, coffee dripped on a white tablecloth or shirt sleeve. Coffee Off and Wine Off are specially developed formulas that actually ‘eat’ away the deposits, leaving clothes,

Cream Supplies is showing AeroPress at Caffè Culture. table linens and other surfaces stain free, say the company (in addition, the 118ml spray bottles are available in an attractive counter top display, giving you the option to retail them to your customers).

Georgia-Pacific (E22) will be showcasing innovative products specifically in mind for the growing European café bar market by providing visitors with the opportunity to explore the brand’s comprehensive Dixie® range of Smart Serving Solutions, including PerfecTouch® non slip paper cups and SmartStock® individual cutlery dispensers (www.lotusprofessional.co.uk). messagecrazy (Stand Q46) will be exhibiting its innovative eye catching café signs designed to ensure that customers get the message! 'Write on - wipe off' illuminated message signs, low cost illuminated window menus and advertising poster boards, electronic moving text message signs, as well as the more traditional pavement signs and cafe banner/barrier will be on show.

Monarch Water (Stand M46) will be demonstrating their Scaleout calcium removal systems, an environmentally friendly alternative to scale prevention and removal. Unlike other systems that use copious amounts of acids and water to regenerate a resin based unit, the Monarch Scaleout does not.

Demonstrations Cream Supplies (Stand L16) will be hosting coffee making and molecular beverage demonstrations and tastings throughout the show. A line up of guest baristas and mixologists will show the numerous ways that Cream Supplies can

CC_June10_p12-25.qxd:Layout 1

24/5/10

16:51

Page 17

CAFFÈ CULTURE SHOW 2010 bring new dimensions to modern coffee menus. Their products include AeroPress (a manual coffee maker is being used by top independent coffee shops seeking to explore gourmet brewed coffee) and the mypressi™ TWIST™ (a handheld espresso maker powered by a small gas cartridge).

Cream Supplies is also officially sponsoring the SCAE 2010 at Caffè Culture.

Sponsors Denny’s Uniforms will be providing over 700 shirts and aprons to be worn by the judges and volunteers at the World Coffee Championships (WBC) taking place at the show. The Denny’s apron range includes bib aprons, waist aprons, bar aprons, Le Chef aprons and Long Life aprons. The full length aprons are designed with a centre slit skirt for ease of movement when walking or climbing stairs. The Le Chef four sided rectangular waist apron can be turned to show four clean sides due to the minimum tangle tie tape sewn through the middle (www.dennys.co.uk).

Cindy Chang, WBC executive director, says: “We are delighted to develop a partnership with Denny’s. Their attention and support to this year’s competition will help provide comfortable, practical and high quality attire for our volunteer crew

and judges. We were impressed with Denny’s amazing heritage and high level of quality and customer service.”

The DaVinci Gourmet brand is a Gold Sponsor of the championship, the DaVinci Gourmet range being a selection of coffee syrups and sauces supplied by Kerry Foodservice (Stand H84). “We’re strong believers in the art of the barista, and are delighted to show our support for the talented individuals taking part in the Championship,” say Will Richards, commercial director for the company. “I’m particularly looking forward to the array of innovative drinks that are always created in the finals – these people are helping lead the trends in café culture, and it’s essential the industry supports them.”

However, it’s not all work - DaVinci Gourmet will also be sponsoring the renowned after-show party at Caffè Culture to help the baristas wind down after their efforts.

Café Culture magazine (Stand M22) Café Culture magazine (www.cafeculturemagazine.co.uk) is affiliated to the freshly relaunched Café Society association (www.cafesociety.org.uk), the magazine is now in its twelfth year, and is published six times a year, providing extensive

magazine MAY 2010 ISSUE 38

e.co.uk www.cafeculturemagazin

TYLE TASTING THE LIFES

OF THE CAFÉ SECTOR

coverage of the UK café sector, from product news to profiles to regular indepth features and advisory articles. To pick up a complimentary copy, sign up to receive the magazine on a regular basis, or join the Café Society visit Stand M22.

CAFFE CULTURE 岼 020 8896 7618 ORDER ONLINE

www.xingxingltd.com info@xingxingltd.com

STAND D20 OLYMPIA LONDON 23RD-25TH JUNE 2010

56c Minerva Road Park Royal London NW10 6HJ fax 020 8993 0785

Manufacturers of durable porcelain & stainless steel cutlery for restaurants hotels & hospitality

www.cafeculturemagazine.co.uk

JUNE 2010 CAFÉ CULTURE 17

CC_June10_p12-25.qxd:Layout 1

24/5/10

16:51

Page 18

CAFFÈ CULTURE SHOW 2010

SCAE Workshops

Wednesday 23 June 2010

Workshop track 1 - Brewing, Barista and Coffee Bar Time

Description

SCAE Member Price

Non Member Price

10:30 - 12:15

Espresso Cup Tasting Methodology and Practice

£60

£70

12:30 - 14:30

Factors in a Perfect Cup

£60

£70

15:00 - 17:15

Coffee and alcohol, what works and what does not

£60

£70

SCAE Member Price

Non Member Price

Workshop track 2 - Green Coffee and Sensory Time

Description

10:30 - 12:15

Basic Cup Tasting: An Introduction to Different Methods

£60

£70

12:30 - 14:30

An Introduction to Buying Green Coffee and Getting the Best Out of Your Trader

£60

£70

15:00 - 17:00

Coffee Appellations, Taste Attributes and Geographic Origins

£60

£70

SCAE Member Price

Non Member Price

Workshop track 3 - Roasting Time

Description

10:30 - 13:30

An Introduction to Roasting (Beginner)

£75

£90

14:00 - 17:00

The Key to Successful Roasting (Intermediate)

£75

£90

SCAE Member Price

Non Member Price

Workshop track 4 - Business Insight Time

Description

10:30 - 12:00

EU Grants/ Funding - find out if you can apply and how

£60

£70

12:15 - 13:15

EU legislation covering Ochratoxin, Acrylamide and Labelling

£35

£40

13:30 - 15:00

Green Coffee Buying Groups - What You Need to Know and How to Get Involved

£60

£70

15:15 - 17:15

Setting up and Managing your own Coffee Bar

£60

£70

The World Barista Championship (WBC) is the pre-eminent international coffee competition. Each year, champions representing more than 50 nations each prepare four espressos, four cappuccinos, and four original signature drinks to exacting standards in a 15-minute performance set to music. WBC certified judges from around the world evaluate each performance on the taste of beverages

18 JUNE 2010

CAFÉ CULTURE

served, cleanliness, creativity, technical skill, and overall presentation. The ever-popular signature beverage allows baristas to stretch their imagination and the judges’ palates to incorporate a wealth of coffee knowledge into an expression of their individual tastes and experiences.

8:30am – 6:00pm Round One, Day One (Competitors 1-30)

CC_June10_p12-25.qxd:Layout 1

24/5/10

16:51

Page 19

FP@LSBO QEB BT >PB FK LCCBB >HFKD OLSFAFKD QEB CRK@QFLK>IFQV QEB IBUF?FIFQV >KA QEB >PB LC @IB>KFKD EB ILT J>FKQBK>K@B OBNRFOBJBKQP >ILKD TFQE QLR@E M>KBI QB@EKLILDV >II TFQEFK >K >MMB>IFKD ABPFDK TEF@E >IILTP MBOPLK>IFWBA FIIRJFK>QFLK O>KHB LCCBB VPQBJP FJFQBA >KAIBV >DB >V IA >OH?ROV >KB LIKBV QOBBQ Q I?>KP BOQCLOAPEFOB

BIBMELKB ¸ >U ¸ TTT CO>KHB@LCCBBPVPQBJP @L RH

CC_June10_p12-25.qxd:Layout 1

24/5/10

16:51

Page 20

CAFFÈ CULTURE SHOW 2010

SCAE Workshops

Thursday 24 June 2010

Workshop track 1 - Brewing, Barista and Coffee Bar Time

Description

SCAE Member Price

Non Member Price

09:30 - 11:30

Basic Barista Skills

£60

£70

12:30 - 14:30

Mastering Basic Latte Art

£60

£70

14:45 - 15:45

Getting the most out of your Espresso machine and Grinder

£35

£40

16:00 - 17:15

Tips on how to win a Barista Championship

£35

£40

SCAE Member Price

Non Member Price

Workshop track 2 - Green Coffee and Sensory Time

Description

09:30 - 12:00

An Introduction to the Cup of Excellence Sensory and Cupping Training

£75

£90

12:30 - 14:45

The Cup of Excellence - Spotlight on winning coffees from Honduras and what the country can offer

£60

£70

15:00 - 17:15

The Cup of Excellence - Spotlight on winning coffees from Guatemala and what the country can offer

£60

£70

SCAE Member Price

Non Member Price

Workshop track 3 - Roasting Time

Description

09:30 - 12:30

Roasting Single Origins (Intermediate)

£75

£90

13:00 - 16:00

Profile Roasting and More (Advanced)

£75

£90

16:15 - 17:15

Roaster Manufacturer demonstrations

Free (booking required)

workshop track 4 - Business Insight Time

Description

SCAE Member Price

Non Member Price

09:30 - 10:30

Managing Currencies and Forward Exchange Rate Transactions

£35

£40

10:45 - 13:15

The Outlook for the Speciality Coffee Market

£75

£90

13:30 - 15:15

Developing and Marketing an Origin Brand

£60

£70

15:30 - 17:00

Coffee and Health - What can you actually claim or tell your customers

£35

£40

The World Barista Championship (WBC) is the pre-eminent international coffee competition. Each year, champions representing more than 50 nations each prepare four espressos, four cappuccinos, and four original signature drinks to exacting standards in a 15-minute performance set to music. WBC certified judges from around the world evaluate each performance on the taste of beverages

20 JUNE 2010

CAFÉ CULTURE

served, cleanliness, creativity, technical skill, and overall presentation. The ever-popular signature beverage allows baristas to stretch their imagination and the judges’ palates to incorporate a wealth of coffee knowledge into an expression of their individual tastes and experiences.

8:30am – 3:45pm Round One, Day Two (Competitors 31-54) 4:15pm – 5:15pm Announcement of Semi-Finalists

CC_June10_p12-25.qxd:Layout 1

24/5/10

16:51

Page 21

Sveglia e l'odore del caffè! ‘wake up and smell the coffee...’

You don’t need trained baristas to give your customers what they expect.

Now you can serve great coffee, every time – at the touch of a button. Come and see us at Caffé Culture 2010, Stand D 44 - and we’ll prove it.

Since the first European coffee shops opened in Venice in the 1570's, Italy has been a nation of coffee aficionados. So, when an Italian company makes a coffee machine, you'll understand that nothing but the best will do. There can be no compromise on taste or quality.

What Makes A Good Coffee?

A Necta coffee machine, that’s what! Only from N&W

GREAT INNOVATIONS See us at Caffe Culture Stand E105 Marco Beverage Systems Ltd Shire House, Strixton Manor Strixton, Wellingborough, Northants, NN29 7PA. Telephone: 01933 666 488 Fax: 01933 666 968 email: sales@marco-bev.co.uk www.marco-bev.co.uk

www.cafeculturemagazine.co.uk

JUNE 2010 CAFÉ CULTURE 21

CC_June10_p12-25.qxd:Layout 1

24/5/10

16:51

Page 22

CAFFÈ CULTURE SHOW 2010

SCAE Workshops

Friday 25 June 2010

Workshop track 1 - Brewing, Barista and Coffee Bar Time

Description

SCAE Member Price

Non Member Price

09:30 - 11:30

Advanced Latte Art

£60

£70

12:00 - 14:00

The Advantages and Disadvantages of Non-Mechanical Brewing Methods

£60

£70

SCAE Member Price

Non Member Price

Workshop track 2 - Green Coffee and Sensory Time

Description

09:30 - 11:15

An Introduction to "Q" Grading Cupping Methodology

£60

£70

11:30 - 12:30

An Introduction to Sugar and How Different Sugars Affect the Taste of Coffee

£35

£40

12:45 - 14:45

Single Varietal Coffee Cupping. Taste Rare and Unknown Arabica Species

£60

£70

15:00 - 17:00

Sensory Evaluation for Beginners - How to Understand Your 5 Senses

£60

£70

SCAE Member Price

Non Member Price

£150

£180

SCAE Member Price

Non Member Price

Workshop track 3 - Roasting Time

Description

09:30 - 17:00

Roasters Forum

workshop track 4 - Business Insight Time

Description

09:30 - 11:15

How to create a Profitable Online Marketing Strategy

£60

£70

11:30 - 12:30

Speciality Coffee - Packaging and Freshness in today's market

£35

£40

12:45 - 14:30

Marketing Methods in Practice

£60

£70

14:45 - 16:30

Starting your own Roasting business What You Need to Know and Master

£60

£70

The World Barista Championship (WBC) is the pre-eminent international coffee competition. Each year, champions representing more than 50 nations each prepare four espressos, four cappuccinos, and four original signature drinks to exacting standards in a 15-minute performance set to music. WBC certified judges from around the world evaluate each performance on the taste of beverages served, cleanliness, creativity, technical skill, and overall

22 JUNE 2010

CAFÉ CULTURE

presentation. The ever-popular signature beverage allows baristas to stretch their imagination and the judges’ palates to incorporate a wealth of coffee knowledge into an expression of their individual tastes and experiences.

8:30am – 12:00pm Semi-Finals Round (Semi-Finalists 1-12) 2:30pm – 4:55pm Finals Round (Finalists 1-6) 5:15pm – 6:00pm Awards Ceremony

CC_June10_p12-25.qxd:Layout 1

24/5/10

16:51

Page 23

CAFFÈ CULTURE SHOW 2010

SCAE Conference Programme 2010 affè Culture will host the Speciality Coffee Association of Europe’s conference programme that has been designed to provide an indepth look at the latest industry developments, with each of the three days offering a unique perspective on a significant issue facing those working in the café bar and coffee sector.

C

Food & Beverage at Caffè Nero.

Aimed at CEOs, MDs, FDs and Chief Operating Officers of both small and large companies, the day will examine reasons for corporate change, effective communication of change, both internally and externally, and identifying the ultimate goals within a change management strategy.

23 June 2010 Managing change A focus on change management strategies. The first day of the SCAE conference highlights how to plan for and deal with organisational change. Relevant to companies adapting to major changes in the economy, fluctuating markets and consumer spending habits, the programme will include an introduction and overview by a world leading expert on change management followed by presentations from Buck Hendrix, Region President Europe, Middle East and Africa for Starbucks, Doug Zell, founder and CEO of Intelligencia and Paul Ettinger, Head of International

24 June 2010 A Whole New World An exploration into changing retail concepts for different markets. The second day will feature presentations and discussions from a range of speakers who operate within very different geographical and cultural markets. Throughout the day they will explore consumer trends, buying habits, industry changes, marketing and development challenges that all need to be taken into account when creating a retail concept within a new market – both here in the UK and overseas. Aimed at operational, marketing and development managers for both established and emerging coffee

Each day of the conference will commence with a welcome coffee at 9.30am and end with a panel discussion and Q&A session, followed by lunch and a networking opportunity.

Places are limited and can be booked via www.caffeculture.com (further details of the conference programme, seminar, workshop and social schedules are also available there).

“We have made a commitment to deliver the biggest and best event the UK coffee bar market has ever experienced and we are certainly on track for delivering just that,” Elliot Gard, Caffè Culture event director. “An exhibition that is already double the size of last year’s event, the World Barista Championships and the Speciality Coffee Association of Europe’s competitions, workshops and superb conference programme will ensure that everyone from baristas, managers and owners of cafés and coffee bars through to suppliers and CEOs of global businesses will be provided with a first-class opportunity to share ideas, network and, most importantly, do business.”

Gary McGann, SCAE Director and vice chair of the events committee, added: “We have spent a great deal of time consulting with the industry and working with the team at Caffè Culture to ensure we create an interesting, relevant and up to date programme with appeal to a broad cross section of the global coffee community. We are very much looking forward to welcoming an international audience to London in June 2010.”

www.cafeculturemagazine.co.uk

chains - speakers include Marco Schalf, third generation of the Austrian Schalf coffee powerhouse will speak about the challenges of creating a concept that now has over 200 sites in Europe and is looking to expand into origin countries, Mike Absolum, European Food Services Manager BP (having previously run Wild Bean Café in the UK, Mike now heads up BP convenience retail in Europe, one of the largest retailers of ‘coffee on the go’, and will offer an insight into different consumer behaviours across Europe) and Kenneth Luciani, founder of Baresso Coffee in Denmark, who’ll speak about creating a modern café chain within one of the most discerning markets in the world.

June 25 2010 Design 2020 An insight into the evolution of the café bar concept. The final

day of the conference will provide a focus on the evolution of the café bar concept, looking towards 2020 and offering predictions of the changing use, layout and design of coffee bars over the next decade. Experts specialising in retail, leisure and work will present the latest trends in their fields of expertise and highlight how those trends will play a part in future café bar designs – creating a space that effectively combines all three.

Aimed at development, operational and senior managers from coffee and food related retailers - speakers include David Schomer, founder of Seattle’s Espresso Vivace and an espresso roasting and preparation specialist and Ross Hunter, Graven Images, an award winning Glasgow based design agency responsible for a host of pioneering hospitality projects, including Tinderbox and the Missoni Hotel in Edinburgh.

OUTDOOR FURNITURE 2010

Brochure out now

32 pages, including new outdoor furniture ranges, parasols & planters Email: marketing@andythornton.com Call: 01422 376000 Download: andythornton.com

JUNE 2010 CAFÉ CULTURE 23

CC_June10_p12-25.qxd:Layout 1

24/5/10

16:52

Page 24

CAFFÈ CULTURE SHOW 2010

CAFFÈ BUSINESS THEATRE PROGRAMME

Wednesday 23 June Time

Speaker

Theme

Description

11.15

Mike Bell Atlantic Creative

How to improve your operation – a toolkit of customer communication options

How you communicate with your customers is critical – 80% of them don’t really know what they want when they come into your outlet. Who are the most important customers to your operation?

The presentation will outline some current themes and designs and give practical advice on menu planning and layout.

12.15

Hugh Gilmartin & Johnnie Richardson The Coffee Boys

What is the biggest challenge that you face in your business?

The Coffee Boys and Caffe Culture have joined forces to conduct the largest ever survey of independent café bars. Johnnie and Hugh, authors of 'Wake Up and Smell the Profit' will share the results of the survey and offer a range of ideas and solutions to help find a way to overcome the most common challenges.

12.15

Chris Sheppardson The Chess Partnership

How important are people in ensuring business success?

In an era where the larger companies have become more process driven and led by the need for compliance; in an era where the role of HR has changed dramatically – are people still the most important component to success?”

15.15

Chrispin Reed Brand House

Feelings you can't ignore understanding emotions to deliver commercial success

Crispin Reed of Brand House will offer an insight into how to build a successful 'brand' for your café bar operation. He'll look at how consumers' emotional reactions to your brand identity can lead to the success or failure of your business and let you know how to create a brand that will lead to commercial success.

14.15

David Schomer Espresso Vivace

ESPRESSO VIVACE - The Artisan Business Model Part I - Structure, community and sustainability

David Schomer is an espresso roasting and preparation specialist, and the co-owner and founder of Seattle’s Espresso Vivace, which he launched in 1988. In this session he will share his invaluable experience about how to create a thriving independent outlet.

Thursday 24 June Time

Speaker

Theme

Description

11.15

Professor Jonathan Morris University of Hertfordshire

Learning from the past

This informative and well-illustrated presentation analyses the evolution of the coffee house format from London’s first ‘penny universities’ through to the rise of the chains, identifying key lessons for contemporary operators concerning coffee offer, ambience, consumer lifestyles and customer service.

12.15

Hugh Gilmartin & Johnnie Richardson The Coffee Boys

What is the biggest challenge that you face in your business?

The Coffee Boys and Caffe Culture have joined forces to conduct the largest ever survey of independent café bars. Johnnie and Hugh, authors of 'Wake Up and Smell the Profit' will share the results of the survey and offer a range of ideas and solutions to help support you to find a way to overcome the most common challenges.

13.15

Jonathan Sharpe Kilamanjaro Café

A step-by-step guide to setting up a successful coffee shop business

Setting up and running four successful coffee shops in Edinburgh has taught Jonathan a lot about the key factors in a winning formula. Through personal experience and third hand case studies the discussion focuses on making the key decisions that will lead to success

14.15

David Schomer Café Vivace

ESPRESSO VIVACE - The Artisan Business Model Part II - Creating a culture of excellence in your company

David Schomer is an espresso roasting and preparation specialist, and the co-owner and founder of Seattle’s Espresso Vivace, which he launched in 1988. In this session he will share his invaluable experience about how to create a culture of excellence within your independent cafe bar business.

15.15

Chrispin Reed Brand House

Feelings you can't ignore understanding emotions to deliver commercial success

Crispin Reed of Brand House will offer an insight into how to build a successful 'brand' for your café bar operation. He'll look at how consumers' emotional reactions to your brand identity can lead to the success or failure of your business and let you know how to create a brand that will lead to commercial success.

24 JUNE 2010

CAFÉ CULTURE

CC_June10_p12-25.qxd:Layout 1

24/5/10

16:52

Page 25

CAFFÈ BUSINESS THEATRE PROGRAMME

CAFFÈ CULTURE SHOW 2010

Friday 25 June Time

Speaker

Theme

Description

11.15

Mike Bell Atlantic Creative

How to improve your operation – a toolkit of customer communication options

How you communicate with your customers is critical – 80% of them don’t really know what they want when they come into your outlet. Who are the most important customers to your operation?

The presentation will outline some current themes and designs and give practical advice on menu planning and layout.

12.15

Brian Duckett The Franchising Centre

FRANCHISING - A Growth Strategy for Your Business

Brian will explain why any business that operates as branch network, and which wants to expand either domestically or internationally, should at least consider franchising as one of the options by using other people's money and effort to grow your brand!

13.15

Chrispin Reed Brand House

Feelings you can't ignore understanding emotions to deliver commercial success

Crispin Reed of Brand House will offer an insight into how to build a successful 'brand' for your café bar operation. He'll look at how consumers' emotional reactions to your brand identity can lead to the success or failure of your business and let you know how to create a brand that will lead to commercial success.

14.15

Barry Lawrenson Roaster Coffee Company

How to grow a successful business – with passion

Roasters Coffee Company was founded on simple principles, passion for good coffee and outstanding service. Barry Lawrenson shares the secrets of Roasters’ success.

15.15

Hugh Gilmartin & Johnnie Richardson The Coffee Boys

What is the biggest challenge that you face in your business?

The Coffee Boys and Caffe Culture have joined forces to conduct the largest ever survey of independent café bars. Johnnie and Hugh, authors of 'Wake Up and Smell the Profit' will share the results of the survey and offer a range of ideas and solutions to help find a way to overcome the most common challenges.

fine

quality branded

0845 481 8092 mugstore.co.uk

mugscups Choose from an extensive range of ceramic, bone china and acrylic mugs – all designed to make your brand stand out from the crowd. Increase your sales by tastefully promoting your business through our range of branded products.

mugstore

TM

The Mugstore, Centurion House, Centurion Way, Farington, Preston PR25 3GR Phone: 0845 481 8092 | Facsimile: 0845 481 8099 | Email: sales@mugstore.co.uk

www.cafeculturemagazine.co.uk

JUNE 2010 CAFÉ CULTURE 25

CC_June10_p26-33.qxd:Layout 1

24/5/10

16:54

Page 26

STARTING OUT

Steps First

The café sector continues to attract business start ups.

However, as Caffè Nero’s Paul Ettinger observed at Allegra’s recent Coffee Leader Summit, there is a fine line between making money and going bust. Here, in three articles, ‘coffee boy’ John Richardson addresses the harsh reality of opening a coffee shop, San Remo’s Andrew Tucker looks at buying a coffee machine and Go In’s Volker Nissen advises on furniture.

1

THE HARSH REALITY Approximately two years ago the now defunct women’s magazine Eve produced a survey where they asked women what their dream job was. Top of the list was becoming a bestselling author, but right below this, in second place, was owning a small restaurant or coffee shop.

This didn’t surprise me. The theoretical dream of owning a lovely little coffee shop, where you can deal with yummy food and meet lots of great customers, is a dream that is etched firmly into the mind of the many people. And many of these dreamers contact me every week looking for help to set up their own coffee shop. Unfortunately the theory very often bears little or no relation to the reality. In my most recent book (co-authored with fellow ‘coffee boy’, Hugh Gilmartin, www.thecoffeeboys.com) we deliberately start off with a Good Cop/Bad Cop routine in an effort to make sure that people who decide to enter the industry are fully aware of just how sour the dream can turn.

The facts are somewhat brutal. The American small business guru Michael Gerber, whose book The E-myth should be prescribed reading for anyone thinking of opening any small business, clearly articulates the rates of failure of business.

During the first five years 80% of small

26 JUNE 2010

CAFÉ CULTURE

businesses will fail. But those remaining 20% cannot rest easy because a further 80% of them will close in the next five years. This leaves a staggering 96% of all start ups not making it to the ten years mark.

Over the last twenty years I have either owned, or consulted, with hundreds of coffee shops, small restaurants or fast food outlets and I’m afraid to say that these statistics are absolutely spot on. But don’t let this doom you out too much. The key thing is to go in with your eyes wide open.

Be aware of how tough it’s going to be and make sure you are well prepared for all of the pitfalls you may encounter (for the full list of the ten mistakes that we have discovered most owners make, you can access our free report at www.tenbigmistakes.com).

Most important factors To help you face up to these harsh realities I have highlighted what I believe to be the three most important factors to deal with in a new coffee shop. The first and most important issue for any new starts to consider is that your shiny new coffee shop is a business. It is not a hobby that will make you money. It’s a bona fide business just like any other business and needs to be treated as such. That means, from day one,

John Richardson (pictured), who together with Hugh Gilmartin, has authored several books about how to be successful in the coffee shop sector.

accepting that it is there to make money.

There is a tremendous amount of nonsense talked about small businesses of this type in relation to the sorts of profits that can be made in the first year. It is often claimed that a coffee shop can expect to lose money in the first year, break even during the second and finally make money in the third year. Here is the reality – you should be aiming to make profit in your second week!

The first week will always be chaotic and you’ll almost certainly be giving out a lot of samples but your target should be to make money in week two. Of course this may not happen but it should still be your goal. And for profit to be your target you need to make certain of two things: 1. That you fully understand exactly what a profit and loss is, and how it works.

2. That you actively measure how much profit you are making on a WEEKLY basis.

If you can satisfy those two prerequisites you’ll make the whole process of your first year infinitely easier. The problem with both of those essentials is that neither of them are great fun. Most new operators become obsessed with their food and coffee quality and tend to leave all the messy financial stuff to bookkeepers and accountants. This is a huge mistake.

CC_June10_p26-33.qxd:Layout 1

24/5/10

12:58

Page 27

STARTING OUT So, at the risk of boring you, I’m going to emphasise it once more. Know your figures inside out and measure weekly. With that out of the way you need to move on to the next most important consideration.

Marketing.

Marketing Marketing is one of those business functions that, a little like the finances, many coffee shop operators seem to feel isn’t for them. They can tend to feel that it’s a bit tacky and that if they can only focus on providing the perfect cup of coffee or make the greatest brownie then the customers will flock to their premises. Nothing could be further from the truth.

One of the problems here is that many operators regard marketing as advertising and since they have tried that and it hasn’t worked then marketing isn’t for them. But marketing covers a huge range of disciplines and realistically covers everything that your customer sees in the run up to making the purchase. That means you need to focus, in great detail, on all of the following.

■ Signage – in one of my own businesses I saw a 10% increase in sales simply by changing the signs at the front of the shop.

■ Cleanliness of the front of the shop.

Inevitably we associate dirty shops with poor food hygiene and yet many operators seem blind to the fact that their shop front is a mess.

■ Music.

■ Store temperature.

■ Store cleanliness on the way to the counter.

■ Selling messages before the counter (posters, table talkers, photographs, menus etc).

■ Clarity over how you conduct your service (table service, counter service etc).

■ Merchandising of food within your display fridges.

■ Clarity of menus (in all formats).

■ Clarity of pricing.

■ Cleanliness/friendliness of greeting staff.

■ Merchandising of food around the till area.

■ Upselling or cross selling (either verbal or non verbal) at the till area.

That list is a long, long way from being exhaustive but it does illustrate just how deeply you will need to think about the buying process and the environment that your customers experience when they are in your shop. If you think you can survive with great coffee alone you are making a big mistake. Likewise, if you feel you can survive on lunchtime sales alone that is also a fantasy.

www.cafeculturemagazine.co.uk

This year at Caffè Culture (Olympia, London, 23-25 June 2010) John Richardson and Hugh Gilmartin (authors of Setting Up and Managing Your Own Coffee Bar) will be presenting the findings of what they say will be the largest piece of coffee shop research ever undertaken in the UK. They have asked thousands of independent coffee shops one simple question – what is the biggest problem facing you in your business? – and the results will be available at www.thecoffeeshopquestion.com. More than a piece of research where they will simply provide the results, say the duo, along with some of the greatest minds in the industry, they will produce a report to directly provide the solutions to the top three problems that operators are having. They will be presenting all three days at the show, and conducting various workshops too, and invite anyone looking for any more information to come along and say hello!

The key factor is to ensure you produce truly great food and drinks and then work very, very hard to market them effectively to your customers.

Strong systems The final ‘harsh reality’ is the fact that you will need to be developing, from day one, strong operational systems. This ensures that the business can function properly without you. Week in and week out I have contact with people who are starting a new coffee shop and they regard this as totally unimportant. They expect that they will work all the hours to make it happen. This kind of macho talk may sound very impressive to people who you are borrowing money from, but again it as big a mistake as not expecting to make money until your third year of business.

You may well want to work in a handson fashion in the early days and indeed you may actually wish to do this for a relatively long period of time. But if you don’t immediately start to put in great systems then you simply don’t have a business. What you have is a job - a job that has cost you tens of thousands of pounds to create and does not provide any of the security or sickness benefits that a traditional employer provides. It is also a job that can bankrupt if you get it wrong.

If you don’t have a business that works seamlessly without your presence then you cannot ever go on holiday or be sick. But almost more importantly you don’t have a business that allows you the time to sit back and work on the marketing, staff development, new product development and all that other good stuff that allows you to grow!

You need systems to cover everything.

During those first crucial weeks it’s your job to fix every problem that arises. But once you have fixed the problem you then need to sit back and ask yourself “how can I make sure this doesn’t happen again, or if it does that we have a solution to it that doesn’t involve my presence?” By constantly asking yourself these questions, and then following through with a systemised solution, you gradually build up an operational manual and the essence of what will become an induction training program. With time you end up with a ‘bible’ that deals with all the processes in your business.

2

THE MACHINE SCENE Andrew Tucker, managing director of SanRemo UK (www.sanremouk.com) looks at the issues faced by start-ups when choosing a new coffee machine and associated equipment.

Consumers have changed The good news is that the coffee trade has held up remarkably well in the recent downturn so starting a new coffee business or developing an existing one is still a great prospect, but consumer behaviour has changed with the economy, and we need to take that into consideration.

Consumers are being more selective about where they buy their next cup of coffee. Operations that are making great coffee are busier than ever and selling more year on year. So if you’re aiming for the quality end of the market – which is where the business is – you need to have a quality offering. Making the right decision about your coffee machine at this stage is

JUNE 2010 CAFÉ CULTURE 27

CC_June10_p26-33.qxd:Layout 1

24/5/10

12:58

Page 28

STARTING OUT adjust the machine to the performance of his particular coffee. The SanRemo TCS machines make a big difference in busy periods when demand can push machines and put severe pressure on baristas.

Some of the more advanced machines available now have useful features that make life easier such as the LED ‘espresso timer’ on the SanRemo Verona which indicates how long it takes the barista to pour the espresso. Other features like the automatic back flushing system ensure the working parts are kept super clean at all times, without interfering with production.

Given that you’ll need to aim for perfection every time, these features give you the best platform to build sales through consistently great coffee.

more critical than ever. If you get it right now, you’ll be well placed to make the most of the up-turn when it comes through.

Amid the excitement of planning your new venture, many people overlook the key component of the business – the coffee machine. You really need to think very carefully about the core items that make or break your business and these are the coffee machine, the grinder and the cup washer. These three together are the profit generators for your business. Your baristas and you will be intricately involved with this kit on a daily basis over the coming months and years so it’s vital that you get the decisions right – and take plenty of time. You’d be surprised how many people leave these critical decisions until the very last minute.

Coffee for coffee lovers The first consideration is try not to skimp on what you allow for these vital pieces of equipment. They are going to give your business the biggest return on investment so aim for the very best you can afford.

Think about the type of customers you are trying to attract. If it’s coffee for people who really love their coffee and know their flat whites from their cappuccinos, your baristas will need a machine that optimises every aspect of coffee making to get the taste they are looking for. You’ll also need to look closely at machine consistency.

You’ll only build a real coffee reputation if you can produce consistently great coffee – as with any element of catering, consistency of performance is a critical aspect. So look for a manufacturer who can provide a range of machines that can be tailored to your needs and volume of business. One size does not fit all!

28 JUNE 2010

CAFÉ CULTURE

For the coffee machine itself, there are several elements that you’ll need to get right – you should be looking for every modern advantage to give your business every competitive edge in the current tight trading climate. You’ll need an effective temperature control system or TCS. For example, the SanRemo Verona TCS machine, as used in the UK Barista Championships, has an integrated Temperature Control System with built-in thermostatic control on each group. This keeps the brewing temperature of the machine totally stable, so that the barista knows he will achieve perfect extraction every time. With separate boilers for every group on the machine, the barista can

The daily grind Your grinder is an integral part of the quality chain and is the single last critical action in the whole coffee producing process – from the coffee plantation to the drying bean to global transport, precision roasting, packaging and ultimate arrival at the coffee house. All along the supply chain such great care is taken to ensure that the coffee bean reaches you in perfect condition.

Alongside a great machine, the grinder is the piece of kit which links all that supply chain effort and is the last hurdle before the machine processes the coffee into a drink. Get it wrong and the consumer won’t be back for more. Why is the grinder so critical? Because you need to get the specification right for your business.

Buyers tend to look at the machine and not pay sufficient heed to the quality of the grinder, seeing it as secondary. Many

“

DAVID COOPER (Cooper’s Coffee) “The first vital ingredient to starting a coffee shop is passion coupled with an unbridled determination to succeed and be the best. There are far too many startup coffee shop owners who are simply in it for the money because they think the profits are huge in coffee shops. Then there are also those who start with 100% passion and commitment but then quickly realise just how very hard running and owning a coffee shop is,” observes David Cooper (pictured right), managing director of Cooper’s Coffee.

“The second piece of vital advice I would offer is that one should always plan the exit as well as the start. In other words, without an end game in mind, you have no vision or plan for the future other than always owning a coffee shop. You should plan when you are going to stop working full time, employ the first manager, open the second outlet or even sell it for a good profit and start up another. This kind of forward thinking is very rare but absolutely essential to future success.”

”

CC_June10_p26-33.qxd:Layout 1

24/5/10

12:58

Page 29

that something extra As a Café Society member you can benefit from preferential rates on Barclaycard payment terminals – including contactless technology – and save £150 on the joining fee.

Whether you choose our award-winning contactless technology or one of our other payment terminals, the whole range is designed to: •Speed up transactions •Generate extra income for your business •Make life easier for you.

And as a Café Society member you can also take advantage of: •Waived joining fees •Discounts on minimum billing and terminal rental •Reduced merchant service charges on card transactions.

To take advantage of this deal simply call 0800 046 6808.

payment acceptance Barclaycard is a trading name of Barclays Bank PLC. Barclays Bank PLC is authorised and regulated by the Financial Services Authority. Registered in England. Registered No. 1026167.

Registered Office: 1 Churchill Place, London E14 5HP.

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

www.cafeculturemagazine.co.uk

JUNE 2010 CAFÉ CULTURE 29

CC_June10_p26-33.qxd:Layout 1

24/5/10

12:59

Page 30

STARTING OUT German-made model will perform quite differently to a cheaper make!

It’s also worth knowing that finance is still available to those wanting to spread payments – it’s just much harder to find in the current economic cycle. SanRemo distributors now have access to private finance house funding for customers who meet core criteria. This is vital since most bank finance for smaller ticket items has all but dried up since the financial crisis.

Feel good Finally, it is very important to buy something that you like and feel good about – you’ll be working closely together.

SanRemo is the official machine sponsor of the UK Barista Championships so our machines are constantly being put through their paces by the very best baristas in the land – and in the words of one of them: “These machines rock”. Sue Steel at Atkinson’s Coffee in Lancaster says that when she comes into her coffee shop every morning, she kisses her SanRemo Verona machine because she knows what it does for her business!

So get a proper feel for the machine before you buy. Compare machines and get your hands on at trade shows, or read what you can in the trade press - it makes all the difference and avoids you making a business critical mistake. In fact, my advice would be to enjoy the decision making process – after all this is the most business critical decision you can make.

cheaper grinders are less precise and therefore less consistent and won’t offer the durability required in a busy commercial environment. SanRemo, for instance, offers a range of grinder sizes, with long lasting and high quality motors and appropriate portioning for most professional environments.

Mean beans This brings us on to the quality of the beans themselves – don’t be mean! It’s only with the highest quality beans that you’ll make the best coffee. Cheap beans will make cheap coffee so seek out a great supplier who will provide you with a range of good, fresh high quality beans. A good coffee supplier will really look after you and your business and take a longer term interest in it. Budget to pay 10p per shot for good quality coffee – saving 2p per shot will not make a significant difference to your profit, but it will make an impact on returning customers.

All washed up A good and efficient cup washer is also a critical piece of support equipment at busy times. It needs to be totally reliable and excellent quality as it will enable you to keep pace with the volume of customers at critical times during the day.

Easier life During those busy periods it can get very pressured behind the counter and your machinery needs to support your team in every way. Make sure your coffee machine has a self cleaning feature to keep it in optimum condition throughout the service period. The SanRemo Verona machine, for example, has separate boilers for each group and the barista can put one group

30 JUNE 2010

CAFÉ CULTURE

A vital part of choosing a coffee machine is ensuring that you feel confident at the controls of it, say San Remo UK. into self cleaning whilst still using the other – so there is no downtime.

You also need to look carefully at the service agreement with your machine supplier and you need to ensure that you have access to real service back up. By this I mean access to a real person not a message service - engineers who can give you advice and if necessary can come out in hours not days. Make sure your machine comes from a reputable distributor who can also offer you proper barista training to get the maximum return from your machine – getting you into profit as quickly as possible.

Internet offers might look good, but if you have to travel 300 miles to get it serviced and replacement parts take three weeks, that cheap deal suddenly won’t seem so good as you lose thousands of pounds in sales as you wait. Think about it in terms of cars – many manufacturers make four door saloons but a luxury

3

DESIGNS FOR SUCCESS Volker Nissen, UK sales and marketing manager for Go In, a supplier of high quality furniture solutions to the hospitality trade with a brand-new showroom in London, has some practical guidance to offer to start-ups looking to ensure their success through sensible design choices.

CC_June10_p26-33.qxd:Layout 1

24/5/10

12:59

Page 31

STARTING OUT

Important choices When starting out, independent operators soon face important choices when it comes to selecting an initial design concept for their new café. Often, the initial design will be required to make a bold ‘statement’ about the new offering. It will need to convey a clear identity and ensure it stands out from the crowd in a positive way. It will also need to stand the test of time and, if successful, may be the starting point for subsequent outlets or franchises. Faced with a blank canvas, and unencumbered by an existing corporate ‘look’ or franchise manual, the

www.cafeculturemagazine.co.uk

JUNE 2010 CAFÉ CULTURE 31

CC_June10_p26-33.qxd:Layout 1

24/5/10

16:55

Page 32

STARTING OUT

“

BARRY KITHER (Lavazza) “When you come into the coffee business, you should not under-estimate it,” warns Barry Kither. “Some people are tempted to buy a second hand machine, for instance, which in itself is a bad move. Perhaps they buy it at auction, then find they can’t run it, and there’s no service contract so as a result it is of no value to them at all. Then, they might buy good coffee at a high price, but end up serving poor quality coffee due to having bought a poor machine they are unable to use properly.

“Firstly, I would advise new outlets to research the market, analyse the footfall, their type of customers and location. For example, does their location give them a takeaway opportunity? If so, they will need the correct specification of coffee machine to cope, and they will also need to consider the actual ease of use of the machine, the placement of cups etc, and how it affects their working routine. And in my opinion, it’s the barista who makes sure that the coffee is ok, even when they are not there.

“Training is essential, and at least some basic training, but ideally more than just a few hours. It can be the things that you don’t do that can cause the most problems – such as failing to clean the group heads.

“People is where the battle is won and lost. I would attribute 50% of an outlet’s success to its people, who need to care, and demonstrate this care. Of course, management need to keep an eye on things, and skills are improving, little by little.

Making coffee is a craft skill, and so at the very least you need equipment that is fit for purpose, a decent coffee machine and grinder, and coffee beans that are fresh.

“Don’t cut corners, your customers will notice. Sometimes outlets can try to offer too much and be all things to all people, so also be aware of your limitations.

However, good, friendly customer service can go a long way to wining the battle here, and I would say that motivating staff, and their behaviour, is the biggest challenge.”

sheer range of choice can initially appear daunting.

It’s important that the scheme is consistent with the overall hospitality offering. For example, contemporary, edgy design would suit a modern, innovative menu. Similarly, the target audience will help determine the acceptability of different designs. The design needs to coordinate with its surroundings, so the choice of premises may already give some guidance towards an appropriate look. The shape and size of the space itself - indoor and outdoor will give clues to the type of look that is possible. And, finally, budgetary constraints will almost certainly play a part.

The choice of furniture is, of course, a central element in creating and coordinating the final look. Tables, chairs and bench systems in different materials, colours and finishes can be combined to achieve the desired effect, and separate, distinct areas can be created through the use of different choices of furniture and tables. For example, ‘grab-and-go’ areas featuring high stools and tables can be differentiated from lounge areas featuring settees and low tables. The layout of the space may dictate which areas are used for what purpose, but it can be useful to be able to use the space in different ways at different times, depending on

32 JUNE 2010

CAFÉ CULTURE

avoiding a cramped feel and allowing flexibility of layout will all be desirable aspirations. Being able to visualise the furniture in-situ before specifying and purchasing is very helpful. Design consultants will often be able to supply these visuals - but at a price. If the budget doesn’t stretch this far then some furniture companies such as Go In offer a 3D room design service. This allows rooms to be planned to see how efficiently space can be arranged with different choices of furniture.

Full-colour, 3D visuals can be provided to give a clear and early indication of whether particular furniture choices and layouts meet the requirements of the operation.

The quality and practicality of the furniture will need to be considered. Look for the highest quality within the budget furniture is abused daily, so it’s important that it maintains its good looks. The state of the furniture will speak volumes about the overall state of the establishment, so make sure it’s sending the right message! Look for robust, easy-to-clean and easy-to-maintain options. Ensure that replacement parts and spares (such as floor protectors and seats) are easily and quickly available from stock.

Consider stacking options, flip-tops and folding units if this kind of flexibility is required. If layout changes are required, is the furniture easy to move around? Can the seat pads or table tops be swapped easily to give different looks?

You will also need to be aware of wider legal obligations when specifying furniture and determining the layout. Upholstered furniture may require fire-resistant finishes to meet fire protection requirements.

Minimum spaces may be needed to allow for fire exits. Also, there may be planning implications if outside spaces are to be used as seating areas - don’t assume permission is automatically granted! Regulations will vary, but local authorities should be able to provide relevant guidance to start-up businesses.

Pricing will clearly be a factor for every start-up, and furniture suppliers in the UK have traditionally been very cagey about revealing their prices. Where list prices are shown they are usually subjected to a complicated, quantity-based discount structure, or open to contract negotiations.

This can make it very difficult to compare prices between different suppliers, or between different ranges from the same supplier. Thus, the comparison is much easier if the catalogue has open prices - net prices - so everyone pays the same.

Indeed, Go In say that they believe this is a much fairer way for start-ups and smaller operators, who will also avoid the need to enter into price negotiations with a number of different suppliers with inevitably varying degrees of success.

”

demand. Flexibility of layout, through careful choice of furniture type, can be helpful.

Outdoor spaces are becoming increasingly important to the success of cafés, and the choice of premises should recognise this fact. The growing influence of European ‘café culture’ ensures that more customers are looking to eat and drink outside, and not just during the ‘high’ summer. The need to provide outdoor space for smokers is also helping to drive this trend. The choice of furniture for the outdoor area is critical because it can be the first view potential customers have of the outlet. For this reason, it is important not to scrimp on the budget for outdoor furniture. It not only needs to look good but also needs to wear well. Remember, the furniture will be outside in all weathers and be moved around more than other furniture. Storage space may be required for the furniture at night, so stacking/folding options could be useful.

New materials - such as Resysta by Go In have been introduced to provide a robust, elegant, eco-friendly alternative to tropical wood for outdoor furniture.

Maximising space Space utilisation will also be an important consideration for both outdoor and indoor areas. Maximising the number of covers,

CC_June10_p26-33.qxd:Layout 1

24/5/10

12:59

Page 33

Following the succces service for operator of bespoke printe ed h to extend this servic Tu umblers and Hea avy

Fo or further information about Bran ndBuilderâ&#x201E;˘ contact us toda ay on +44 (0)148 80 459413 or brra and.builder@soloeuro rope.co.uk

CC_June10_p34-35.qxd:Layout 1

24/5/10

17:03

Page 34

ADVERTORIAL

Available for all those requiring coffee of the highest standards – Franke Coffee Systems will present their latest products and innovations at Caffe Culture 2010 Highlight’s at Caffe Culture will be the preview of their latest generation of coffee machines by Franke Coffee Systems.

With its two main modules Pura pronto and Pura fresco, the Pura product line introduces many new options into its capacity class. Further innovations will be presented in Franke milk systems and around flavoured coffee.

Franke Pura A wide range of drinks even in businesses with only limited to average daily demand Due to come onto the market in June 2010, the new coffee machine line Pura completes the Franke Coffee Systems product range: the line is positioned for businesses with limited to average demand and is therefore the right choice, for example, for professional restaurateurs with a maximum daily demand for 200 cups, or offices with similar needs. In particular, Franke Pura is ideal for businesses wishing to offer their customers more than just traditional coffees or coffee and milk beverages.

Powdered or fresh milk?

Both machines process fresh coffee beans.

However, there are differences as far as mixed beverages made of coffee, milk and/or chocolate are concerned.

With its innovative instant milk system (patent pending), the Pura pronto instant unit also processes two kinds of instant powder. The dual powder dosage unit placed between the two bean containers is designed to process a milk powder with a chocolate powder added. The two powders are processed in separate mixing chambers. This is the ideal solution for customers who, for reasons of hygiene, prefer a coffee machine that does not use fresh milk but still do not wish to do without coffee and milk beverages.

Pura fresco provides the perfect freshmilk solution for people who prefer fresh milk. This unit is also equipped with two bean containers for fresh coffee and a dual powder dosage unit. Here, for example, dark and white chocolate can be

34 JUNE 2010

CAFÉ CULTURE

processed in the same mixing chamber.

Revolutionary concepts – from operation through cleaning to handling of the individual components What makes the latest generation of Franke coffee machines different from comparable products in their capacity class?

Innovative operation with a coloured display in the form of text and symbols greatly simplifies both product selection and the cleaning and maintenance of the machine. The coffee machine operator can select from five languages. More languages can be programmed and selected at any time.

Equally revolutionary, however, is the handling concept: for example, the bean containers can be removed easily without coffee beans spilling out. The same applies to the powder dosage units.

Given the modular concept, coffee machine operators can easily remove the individual components themselves, such as the brewing assembly, the milk powder chamber or the outlet. The system is therefore very easy to service with the operator able to perform simple servicing tasks. There is a clear, step-by-step explanation of the procedures involved on the display. Having opened the front door, operators can service not only the water tank and the grounds container, but also replace a brewing assembly or mixing chamber themselves and save service costs in the process.

Timeless, modern design and lighting which can be set to the colour of your choice make the Franke Pura eye-catching in any surroundings. Made in Switzerland, of course.

Spectra: A veritable chameleon among coffee machines Franke Evolution Plus with new Foam Master A milk system sets new standards.

Fully automatic milk preparation has a new name: Franke Foam Master. Franke innovation sets new standards in the art of frothing milk. The desired consistency of the milk foam can be individually programmed for each drink on the coffee machine. Two examples: cappuccino is produced with milk foam of latte-type quality, and when frothing the milk for a latte macchiato, different qualities of milk foam can even be produced for the same product. This enables the creation of perfect layers of milk, milk foam and coffee.

This means unlimited options when creating new coffee and milk beverages and no more difference in comparison with milk frothed by hand. On the contrary, the milk is heated more quickly at the push of a button than by hand. The innovative milk system is registered for patent.

CC_June10_p34-35.qxd:Layout 1

24/5/10

17:03

As with all Franke milk systems, the temperature of the milk foam can also be set for each product. The use of new technologies means that the milk and the milk foam can now flow faster into the cup, glass or pot. Preparation time (service speed) is cut by up to 50% in comparison with conventional systems.

The new Franke Foam Master milk system is now available for the Evolution Plus.

Franke Flavour Station Coffee and milk specialties refined with syrup at the push of a button Available with the Spectra S and the Evolution Plus, the Flavour Station from Franke makes this possible. In this way coffee and milk specialties can simply be mixed with different syrup flavours.

Pressing a button adds syrup to the cup through the combined coffee-milk-syrup outlet. Different bottle shapes can be connected to the Franke Flavour Station and alcoholic beverages can also be used alongside the numerous syrup varieties.

However, local regulations must be observed if alcoholic beverages are served.

Furthermore, two types of syrup can be mixed automatically to create more specialties. This means virtually unlimited options for restaurateurs.

Spectra S with Flavour Station The Flavour Station for the Spectra S is a 20 cm wide, add-on device in which up to three syrup bottles can be connected.

Pumps transport the syrup to the combined coffee-milk-syrup outlet of the coffee machine. Depending on the amount of room available, the Flavour Station can be placed next to the coffee machine or under the counter.

If it is equipped with the equally new Vetro 16 operating unit, the Spectra S will let you produce up to 48 different types of coffee, coffee-milk beverages and mixed beverages, using milk, coffee and/or syrup in combination. The product texts can be replaced at any time and the colour of the buttons changed as required. An ideal solution for your personal space.

Evolution Plus with Flavour Station The Flavour Station for the Evolution Plus is 32 cm wide. The greater volume of this version allows you to connect a maximum of six different syrup bottles. As with the Spectra S version, pumps transport the syrup to the combined coffee-milk-syrup outlet of the coffee machine.

The Pre-Selection Plus operating panel allows you to expand your simple menus with numerous beverage variations.

Customers can pre-select beverage size, type of bean and milk and preferred flavour.

www.cafeculturemagazine.co.uk

Page 35

Quality and cost transparency thanks to consistent dosing The automatically controlled syrup supply has the advantage that for each product, for example flavoured cappuccino, the amount of syrup can be programmed exactly to suit individual taste preferences.

This guarantees consistent dosing and beverage quality. The system also guarantees complete cost transparency. The restaurateur can control precisely how much syrup is used for flavoured coffees. If the machine is equipped with a payment system, the Franke PreSelection Plus concept known from other Franke operating concepts allows the storage of separate prices for individual beverages. This means that a wide range of beverages with different options does not make it any harder to control costs.

New refrigeration unit fitted underneath The milk solution wherever space is limited Franke now have a refrigeration unit with a convenient 5-litre milk container (alternatively, 2 2.5-litre containers, e. g. for two kinds of milk) fitted underneath the machine. The refrigeration unit is placed just below the coffee machine. At the push of a button milk is added to the process of preparing the selected coffee or milk drink. The machine is cleaned using the Clean+Clever cleaning and sanitising program. Like all Franke milk systems, this innovation also complies with HACCP requirements. â&#x20AC;&#x201C; The new refrigeration unit fitted underneath represents a perfect alternative to existing milk supply systems wherever space is limited.

Pura: Discover the New Ease in Coffee Making. Providing the functionality, the Flexibility and the Ease of cleaning.

The low maintenance requirements, along with touch panel technology, all within an appealing design which allows personalized illumination.

Franke Chill & Cup Chill & Cup: cold milk storage combined with cup warmer Chill & Cup is an innovative add-on device for the Evolution, Sinfonia and Spectra product lines. The unit consists of a refrigeration unit with a convenient 5-litre milk container (alternatively, 2 2.5-litre containers for two kinds of milk) together with a cup warmer which can pre-heat approx. 120 cups on two hotplates.

Designed to match the corresponding coffee machine in appearance, the Chill & Cup add-on device is the ideal solution if there is not enough room on the counter.

Franke Coffee Systems UK Limited Telephone +44 1923 635700 www.frankecoffeesystems.co.uk

JUNE 2010 CAFĂ&#x2030; CULTURE 35

CC_June10_p36-43.qxd:Layout 1

24/5/10

13:02

Page 36

Following New York outlets such as the Magnolia Bakery (which produces some 20,000 cupcakes a week) new cupcake designs are now appearing in Paris, and bakery suppliers such as Traiteur de Paris (www.traiteurdeparis.com) are bringing French-style cupcakes to the café sector.

CAKES

Keeping up

with cakes Colourful, Parisian style macaroons are the trendy ‘must have’ cakes of the moment (above left), followed hot on the heels by cupcakes, but there are plenty of other beverage accompaniments that in portability and sweet treat terms have great appeal to café customers.

Mad about macaroons Macaroons - the meringuebased almond treats - have long delighted the taste buds of Parisians and Londoners and now, thanks to a new business established in Suffolk, macaroons will be able to be enjoyed by many more, say this new company (Delice de Paris).

Varying in colour, size and flavour, these sweet treats are crisp on the outside, yet light and soft on the inside.

However, despite their popularity, unless you happen to be visiting London or Paris, or have access to a professionally run Continental style bakery, macaroons have proved somewhat difficult to get hold of.

However, Delices de Paris’s handmade French Macaroons can be found in Bury St Edmunds, Suffolk, and also ordered from their web site

36 JUNE 2010

CAFÉ CULTURE

(www.delicesdeparis.co.uk) for delivery to anywhere in the UK. The fledgling company says that it can also offer a huge range of signature and seasonal flavours including Rose, Chestnut, Violet, Chocolate, Coffee, CoconutPandan, Apple and Apricot.

And if they don’t have the flavour you desire, or you’re looking to add an adventurous ingredient, their bespoke flavour service is always an option.

Delices de Paris was launched by Min Grob, a fan of macaroons who wanted to make them available to everyone. As well as selling individual batches, she reports that she now supplies shops, makes gift boxes and wedding favours, and caters for party orders too.

“I absolutely adore macaroons, but London was a fair distance to travel just to

pick up a box,” says Min Grob.

“So I decided to have a go at making some myself and three weeks later I was supplying a farm shop in Cambridgeshire.

Sales are through the roof and the recent press coverage has been timely – everyone, it seems, wants a taste of homemade macaroons!”

For outlets and individuals interested in making macaroons themselves, then Delices de Paris is also offering a half-day Macaroon Masterclass during which you can learn the all important tricks and techniques for the creating the perfect macaroon taste and texture.

Cupcakes Cupcakes have been appearing in tiered displays in cafés and coffee shops across the land.

They date back to the nineteenth century when mothers of families in New

York had the idea of making small cakes in coffee cups, observe cupcake maker and supplier, Traiteur de Paris.

Soon, these colourful delicacies were to be found in all American households, particularly for birthdays.

Some years ago they made a great comeback, first in the US, then in the UK, and finally in France, and now it is rather difficult to avoid them, with cooking blogs, recipe books, food magazines, TV series and cinema all utilising them in one way or another. They have become a true phenomenon of fashion and society – fun little cakes that are glamorous, chic and childish, yet so appealing and very appetising.

Traiteur de Paris says that it is following the fashion and bringing back traditional cupcakes using recipes with a hint of originality (lemon/green tea, raspberry/cardamom,

CC_June10_p36-43.qxd:Layout 1

24/5/10

16:55

Page 37

CAKES

TIPS...

1.

Use good quality ingredients. It’s not just a gimmick to get you to spend more. The quality of your flour, vanilla extract and chocolate can really make a difference to the final product.

And where the recipe calls for milk, always use full cream milk when making cupcake batter.

2.

Make your cake batter once the ingredients are at room temperature. This makes for a more even mix of ingredients, which means a cake batter without lumps and all sorts.

3.

4.

Make all sorts of flavours. Be adventurous. It’s so easy to adapt the flavour. A couple of spoonfuls of orange or lemon zest makes for a gorgeous citrus flavoured cake. Or if you want to cheat, pick up some orange extract from your local supermarket! You can even cut a hole in your baked cupcake (once it has cooled) and fill the hole with some Nutella or Raspberry jam, and then pop the loose piece of cake back into the cupcake.

Use pretty paper cases for your cupcakes. It’s best to use cupcake cases, even simple ones, to line your cupcake tray. This means the cupcake will be easily removed from the tray, and will stay fresh for longer within its cupcake case. Pretty cupcake cases are a really effective way of creating ‘wow’ cupcakes without having to spend time on handmade decorations.

chocolate/hazelnut and blueberry/violet flavour combinations, for example).

And as a little extra, their exclusive little Traiteur de Paris box has also been printed with the theme of “liberty”, a detail which is currently in vogue and which will help brighten up shop windows, feel the company.

A small format makes cupcakes perfect to sell as snacks to take away, and they are a suitable new alternative to muffins and other cakes, as well as being for the enjoyment of children and grown-ups. The frozen cupcakes supplied by Traiteur de Paris require only one hour to thaw and can be stored for a year at -18°C. They are packaged as a single-recipe product, with 16 units per box.

The popularity and style status of cupcakes is typified by the Canary Wharf-based cake couture company’s (the Little Cakery, www.thelittlecakery.co.uk), recent wowing of London Fashion Week with its chic collection of Marie Antoinettethemed cupcakes. Its talented

www.cafeculturemagazine.co.uk

5.

Fill your cupcake cases between one-half to two-thirds full of batter. Too little batter makes for a stingy cupcake portion (also known as a ‘fairy cake’) and too much batter risks having the outside baked and the inside still a gooey and uncooked – a stomach ache waiting to happen.

6.

Working the oven. Now working with the oven is a tricky one. Firstly, it’s worth investing in a kitchen thermometer as oven’s have a way of operating at a temperature which is different to the temperature you may have set the dial at. Secondly, always always always pre-heat the oven. Just pop the oven on when you start mixing the ingredients. Thirdly – now this is important to create cupcakes which have a nice flat surface for your poured glace icing, bake the cupcakes at a slightly lower temperature than the recipe recommends, and for a slightly longer time (e.g. 5 – 10 mins more).

To create cupcakes with the perfect dome, ready for the perfect buttercream swirl, bake the cupcakes at a slightly higher temperature than the recipe recommends, and for a slightly shorter time (e.g. 5 min less). For domed cupcakes, be sure to test that the cake is properly baked and cooked inside.

creator of custom-made and exquisitely designed wedding, special occasion and corporate cakes, as well as cupcakes in gift boxes - Svarna Radhika Singh - used her skills to theme the cupcakes for this event around the flamboyant Marie Antoinette, and has the above advice for cafés seeking to create an impression when making their own cupcakes.

Celebratory opportunity Cakes are traditionally a celebratory treat, and 2009 saw birthdays, career promotions, engagements, new babies and anniversaries all being increasingly celebrated with a cake, raising annual sales of celebration cakes by 3.6 % (according to Kantar Worldpanel - formerly TNS - 52we 24 Jan 2010), point out CSM (United Kingdom) Ltd, a supplier of bakery ingredients, frozen and ambient bakery products. The same report revealed that 28.8% of UK households purchased a celebration cake 1.9 times in the last 12 months, presenting an opportunity for

7.

Is it ready yet? Check the cupcake is cooked on the inside by inserting a cocktail stick, or even a knife into the cupcake. If it comes out clean, that means the cupcakes are cooked inside and out. Another way to test is to lightly tap the cupcake sponge with your (clean!) finger – if the sponge bounces back, the cupcakes are done. If the cocktail stick or knife have some gooey cake batter stuck to them when removed from the cupcake, or if the sponge keeps your fingerprint mark and doesn’t ‘spring’ back, then pop the cupcakes back in the oven for another five minutes.

8.

For an egg-less cupcake, where the recipe uses less than two eggs, each egg can be substituted with either of the following. One heaped tablespoon of soured cream (I add a little extra for good luck), or three heaped tablespoons of yoghurt, or a mixture of two tablespoons of milk mixed with a teaspoon of baking powder.

9.

For a vegan cupcake, substitute any milk in the recipe with a good quality soya milk (available in most supermarkets).

10. For a gluten-free cupcake, substitute the flour with Doves Farm Organic Plain Blend flour (which is gluten free), and then add an additional cup to 1 cup of liquid. This works best with chocolate cakes.

Cakes, tarntgss and pudroduid of

to be p

We hand bake the best cakes, tarts and puddings using all natural ingredients.

Free range eggs, all natural vanilla, real butter icings.

No hydrogenated fats, no artificial colours or flavours.

And great prices too.

That's what your customers expect when they buy their weekly shop, and when they eat out too.

That's why we supply some of the most prestigious foodservice and retail establishments around.

Why not give us a try? - Treat your customer to the best. tel: 0208 761 7318 fax: 0208 761 8037 e:info@freshericscakes.co.uk

JUNE 2010 CAFÉ CULTURE 37

CC_June10_p36-43.qxd:Layout 1

24/5/10

13:02

Page 38

CAKES

cake retailing outlets to get a slice of repeat business.

CSM can boast over 135 years of innovation, and have been providing in-store, foodservice and craft and plant bakeries with a whole range of ingredients and products from its five hero categories - bread ingredients, cookies, icings and toppings, cake mixes and doughnuts. Most recently, they have launched Craigmillar Rich Celebration Cake Mix, enabling outlets to be able to create high quality celebration cakes with ease, and offer customers the perfect celebration centrepiece as a take away treat, or as part of their celebration feast. The mix, which is available in 12.5 kg cases produces a moist and indulgent base that can be used for traditional,

38 JUNE 2010

CAFÉ CULTURE

contemporary styled cakes, sheet or mini cakes by simply adding egg, glycerine and fruit.

“Rich Celebration Cake Mix is easy to use and allows bakers to produce a cake base with good texture and excellent keeping qualities that provides an indulgent ’blank canvas’ for them to decorate as simply or elaborately as they wish,” says CSM’s Lisa Boswell.

“Experienced and novice bakers also find our range of Crembels, which contain only natural flavours and colours make the perfect topping and fillings for celebration cakes.

“Available in 12.5kg pails, in caramel, vanilla, chocolate and lemon flavours, Crembels can be melted or beaten to the ideal consistency for cake topping, filling or decorative icing. Their high sheen finish

and smooth texture when melted ensures they look glossy and appealing to customers as decoration or filling. Because Crembels are non-tacky and are freeze thaw stable and maintain their visual and taste appeal, they give busy bakers even more flexibility to meet the demands of this ‘feel good’ market with consistently good products.”

The bakery ingredient specialist have also launched Readi-Bake Rocky Road Mini Bites to add to their existing and highly successful Mini Bite range that includes light, oaty flapjack, rich, buttery shortbread and moist, chocolaty brownies.

New Rocky Road Mini Bites combine chunks of crunchy biscuit and fluffy marshmallow pieces in a rich, indulgent chocolaty base, and as with all of the Readi-Bake range of Mini Bites all you have to do is thaw and serve. With no baking, no waste and simple stock control these mini bites are ideal for

busy cafés seeking new profit opportunities that are quick and easy to prepare. They also appeal to both children and adults, with the mini bites category having shown an annual market growth of 12% by value, with 51% of the UK population now buying into the mini bite category.

“The success of the ReadiBake Mini Bites range is fuelled by their ability to meet the diverse consumer demands for, portion control that removes the guilt of indulgence purchasers; snack availability and food on the go; food sharing as a social activity and also the consumer demand for choice. Whilst multi-pack bags offer the added opportunity for ‘pick and mix’ sales or sales promotions such as, 6 for the price of 5, which will tempt customers,” explains Helen Sinclair, lead category manager for CSM. “The versatility of mini bites just adds to their success potential – from a delicious complement to a hot

CC_June10_p36-43.qxd:Layout 1 24/5/10 13:02 'R 2EASONS !D?(2 PDF

AM

Page 39

«DQG GULYH \RXU VQDFNLQJ EXVLQHVV 8QOLNH VRPH RI RXU FRPSHWLWRUV ZH FDQ RIIHU D IXOO VQDFNLQJ UDQJH RI OHDGLQJ EUDQGV DFURVV GLIIHUHQW SDFN IRUPDWV

/HDGLQJ %ULWLVK EUDQGV

'LIIHUHQW SDFN IRUPDWV

*UHDW SURILW SRWHQWLDO

CC_June10_p36-43.qxd:Layout 1

24/5/10

13:02

Page 40

CAKES drink, sweet buffet item, as part of a dessert in an ice cream sundae and as a multi-pack snack item.”

Macphie, another UK food ingredients manufacturer, has been celebrating its success after winning an award at the Grampian Food Forum Innovation Awards, held at the Marcliffe Hotel in Aberdeen.

Macphie's Brownie Mix and Concentrate beat off stiff competition to be pronounced overall winner of the Best Foodservice Award.

To support the launch of Brownie, Macphie created a “love brownie” marketing campaign, which included sending a Valentine’s card and freshly baked samples of brownie to its customers, as well as a competition on its web site to win a romantic weekend break at a Hilton Hotel, and a PR and advertising campaign.

The judges praised Macphie’s Brownie for its “excellent rich chocolate flavour” and “gooey, fudgy texture”, remarking that the “clear market insight and robust marketing plan made it stand out from the crowd.”

“We were confident that Macphie Brownie would be a great success with our customers. We're thrilled that the judging panel agreed and it has been duly recognised. As a company we never stand still, we continue to push ourselves to offer exciting and innovative new products to meet ever-evolving consumer trends,” commented marketing manager, Jania Boyd.

Macphie Brownies can be individually wrapped for added convenience or cut into minis for sharing occasions. They can also be served warm as a dessert, smothered in chocolate sauce and ice-cream, and the mixture is available in 12.5kg bags through leading wholesalers.

The next cake craze?

Macphie are also promoting what they believe will be the next cake craze to hit the UK - whoopie pies. A cross between a cookie and a cake sandwich, a whoopie pie is two rounds of cake, generously filled with whipped cream or butter-cream, finished with icing and sprinkles.

Legend has it that the story began in the 1920s, when Amish farmers’ wives started making them as lunchtime treats for their husbands, who ploughed the fields in Pennyslvania, and when the farmers got a cake they shouted “Whoopie!”

With their range of ingredients, Macphie say that it will be easy for operators to tap into this new concept. The Mississippi Muffin/Cake range, for example, offers convenience and quality in a choice of plain, chocolate and toffee flavours. All that’s required is to make up the batter as per the manufacturer’s instructions, pipe 2” rounds (approx 35 grams) and bake them at 180oC (360oF) for 15 minutes. The batter holds its shape during baking, resulting in perfectly round, soft, moist discs for sandwiching with whipped Mactop Extra or Mactop Traditional, say Macphie, with premium presentation earning more margin, as well as enabling outlets to match their servings to different occasions such as birthdays, Halloween, Christmas and Easter.

“Whoopie pies are the hottest trend for 2010,” says Jania Boyd. “They’re an irresistible, fun treat appealing to the child in everyone. I take great pleasure in seeing people’s faces light up when they see them. This is just what bakers and caterers have been crying out for, a new opportunity to grow their profits. Whatever your skill level, the Macphie range of cake mixes, cream alternatives and icings make light work of producing whoopie pies.”

Left, Macphie Brownies and below, a plate of Readi-Bake Mini-Bites.

40 JUNE 2010

CAFÉ CULTURE

Macphie is currently offering free, novelty point-of-sale material to help retailers take advantage of the whoopie pie craze and promote them in-store. They can easily be attached to windows, counters, display cabinets or doors (call 0800 085 9800 or log onto www.macphie.co/whoopie to request free point-of-sale material).

New traybakes Having spent a fair amount of time developing cupcakes, cake squares and some tall, triple-tiered cakes, the NPD team at the Handmake Cake Company have turned their attention to their highly acclaimed traybake portfolio.

For many outlets, traybakes provide the perfect style of cake that can be enjoyed either on-the-go or as a treat to accompany a cup of tea or coffee at any time of the day, and the Handmade Cake Company is keen to point out that it continues to place great store in only championing cakes made from all natural kitchen cupboard ingredients so as to ensure a wealth of great tastes, textures and bites.

The four new, or improved, offerings now featuring an North American twang consist of Rocky Road, Chocolate Pecan Brownie, Lemon Drizzle and a Granola crammed full of different tastes and textures. Pre-portioned into 12 generous pieces, these latest slices are can retail at anything from £1.50 to £1.90, suggest the Handmade Cake Company who, back in 2008, celebrated its 25th anniversary by opening larger, purpose-built premises in Maidenhead.

The firm’s diverse customer base now includes Café Thorntons, BHS, John Lewis, most major UK contract caterers, Massarella Catering, Greene King, London Zoo, Gloria Jean’s Coffee, independent tea

CC_June10_p36-43.qxd:Layout 1

24/5/10

13:02

Page 41

annoncevector.pdf

C

M

J

CM

MJ

CJ

CMJ

N

Granola slices from the Handmade Cake Company, and above, lemon drizzle slice. rooms, coffee shops and garden centres.

Recently, the company also became the proud recipient of two more Fine Food 2009 Great Taste Awards (Gold) for its Caramel Shortcake and Cheese Scones.

Fairtrade launch Peros, a UK Fairtrade supplier to the foodservice sector, is launching a new range of Fairtrade crumbles, the latest addition to the recently launched One World bakery selection that combines great taste and quality with Fairtrade credentials.

Crumbles make a perfect stand-alone snack or a complement to a hot beverage, say Peros, giving resellers an important value-added opportunity for each sale.

Exclusive to Peros, the One World

crumbles are half-flan and half-cake, with a sponge base, fruit filling and a crumble topping. The range includes Apple & Blackcurrant, Almond & Apricot and Raspberry flavours, and the crumbles are produced in the UK by specialist artisan bakers using a variety of Fairtrade ingredients sourced from around the world, including sugar and fruit. The crumbles are individually wrapped in distinctive, eyecatching packaging, and point of sale material and display stands are also available.

The One World range now includes flapjacks, Eccles cakes, brownies, shortbread, muffins, cookies and crumbles, and they are available from Peros on an overnight delivery. Consumer awareness

10/07/08

12:44:08

CC_June10_p36-43.qxd:Layout 1

24/5/10

13:03

Page 42

CAKES

Peros’s new range of Fairtrade crumbles. and demand for ethical and fairly-traded products continues to grow, with the Fairtrade mark of approval creating an additional marketing advantage, and helping to increase sales of impulse purchases.

VIP pastries Bakehouse (www.bakehouse.co.uk), a ‘one stop shop’ for Continental sweet pastries, savouries and speciality bread, says that it has given the sweet

pastry category the VIP treatment with the launch of Patisse.

The new range has been developed to meet demand for premium sweet pastries reminiscent of those found in high-end patisserie outlets, say the company, but without the operational complexities that this kind of product means for bakery retailers. Bakehouse says that its research shows that whilst consumers enjoy Danish and other sweet

“Helping to make your business a piece of cake” Quality Cakes and Tray Bakes • Freezer Stable • Long Shelf Life

• Value for Money • Pre Cut Tray Bakes • Suitable for Vegetarians

The Old Bakehouse, Bakers Yard, Ardington, Oxon. OX12 8PS T:01235 835194 F:01235 862212 www.sugarandspicebakery.co.uk

42 JUNE 2010

CAFÉ CULTURE

pastries, and they are now a familiar purchase, there is a gap in the market for treats that are a little more special.

Supplied frozen, fully finished and ready to thaw and serve Patisse offers caterers and retail bakers the opportunity to offer impressive products without having specialist bakery skills or even a bake off oven. There are six products in the range, with tempting fillings and hand finished toppings, complete with vibrant real fruit pieces: Passion Fruit & Raspberry Diamond, for example, features passion fruit crème pâtissière within layers of a flaky pastry diamond, topped with whole raspberries and finished with dark chocolate spikes, and the combination of rhubarb with the subtle sweetness of a strawberry filling topped with a butter crumble and finely chopped pistachios makes the Rhubarb Crumble Square a delicious coffee accompaniment. The Apple & Blackberry Panier features a basket of all-butter pastry with almond flavoured filling and whole apple pieces, topped with whole blackberries, and the Chocolate & Raspberry Panier makes an indulgent coffee accompaniment with its flaky pastry basket, rich dark chocolate filling, tart raspberry conserve with real fruit pieces and dark chocolate spikes to finish. Ready to serve in an attractive paper case, the Caramel & Pecan Rosette has a ‘pull apart’, flaky pastry top, filled with melted toffee pieces and chopped pecans – which combined with the buttery pastry

makes a really indulgent sweet treat, and for a fresh citrus tang, the Orange & Poppy Seed Rosette has a pull apart top drizzled with zesty orange curd and sprinkled with poppy seeds for visual appeal and added crunch, the top decorated with candied orange peel.

“Bakehouse has built its reputation on the quality of it products and we pride ourselves on being sensitive to market developments creating innovative new ranges accordingly,” says Peter Drew, innovations director at Bakehouse. “Not only did the coffee shop sector remain buoyant in 2009, growing by 6.9%, but, in the latter part of the year, we also started to see a return to growth of key premium ranges. Our research has told us that there was a gap in the market for top-end sweet pastries and that products in this area are not readily available outside of handcrafted patisserie outlets.

“In Patisse we have combined exciting new flavours with superb all butter pastry, vibrant colours and attractive visual appearances. Consumers loved the products in taste tests and we know that, with the convenience of being fully baked, our customers will love them too. These really are Very Important Pastries and their introduction is exciting not just for Bakehouse but for the category as a whole.”

Patisse – Bakehouse’s new range of fully baked pastries featuring unique, handcrafted shapes, vibrant fruit fillings and whole real fruit toppings.

CC_June10_p36-43.qxd:Layout 1

24/5/10

13:03

Page 43

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 Coffee 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.

Official Milk Supplier: Association Partners:

26 USE CC4510 ad210x297 cc indd 1

Media Partners:

*£20 on the door

19/5/10 12:20:13

CC_June10_p44-45.qxd:Layout 1

24/5/10

16:56

Page 44

BARISTA TRAINING

The barista

apprentice

Myla Lloyd says that her barista training has made her more knowledgeable about coffee.

Myla Lloyd, one of the six apprentices who was successful in applying for an apprenticeship offered by Caffè Kimbo and Smart Training ahead of this month’s Bath Coffee Festival, shares with us her ‘before and after’ impressions of training to become a barista for the independent coffee chain, Boston Tea Party.

Prior to training Monday Two months of job seeking, and the unemployment statistics I hear on the news begin to feel a lot more daunting. A friend has just started an apprenticeship, an option I hadn’t given consideration to up until now.

Tuesday Today I check the apprenticeship web site where businesses, large and small alike, offer young people the opportunity to train whilst in work. I apply for a position as a trainee barista with Smart Training.

Wednesday With the exception of the Starbucks menu, my knowledge of the coffee industry is limited. This morning I read up online about the role of a barista. With the appeal of new learning opportunities, and a personal thirst for knowledge, I am now eager to be accepted on to the barista training program.

Friday I meet a friend for coffee, and for the first time pay attention to the processes that go on behind the counter to make my order. It strikes me as bizarre that most people in the UK who drink espresso based beverages on a daily basis, me included, have little, or no, idea about what goes in to making their favourite drinks.

Saturday Today I go for a work trial at the Boston Tea Party. It’s a lovely, busy atmosphere and I really enjoy myself. With a wide variety of teas and coffees on offer, I notice that most customers just stick to ordering the drinks they know and love.

Sunday

Thursday I am up bright and early for a meeting with Hilary Faulkner from Smart Training. She is in charge of organising the

44 JUNE 2010

training and work placements for the six apprentices who are to be involved in the trainee barista programme. All goes well and I’m told that along with five other local jobseekers I will soon be going to the Caffè Kimbo office in London to train for a City and Guilds barista award.

CAFÉ CULTURE

This evening I pack my things, in anticipation of my training in London tomorrow. I’m excited at the prospect of starting the course.

Barista training week Monday Today is the start of my barista training. I arrive at Paddington station along with five other apprentices. We are greeted by Angus Mackenzie, managing director of Metropolitan Caffè Kimbo.

After a short drive to the office in Acton we crack on with the course. On the agenda today is learning the origins of coffee and extracting the perfect espresso.

Tuesday After a long day yesterday, everyone feels a little worse for wear. But it’s full steam ahead, today understanding how to infuse the perfect cup of tea. Plenty of practice on the espresso machine means the coffee drinkers in the group are buzzing by midday.

After we break for lunch we begin creating smoothies – a simple process with a tasty result!

Wednesday Today is the final day of our training, with an assessment to consolidate and test our new skills. This involves a short written paper followed by a practical examination. We

have to make seven drinks in total – four espresso based beverages, a hot chocolate, a tea and a smoothie. All six of us approach the assessment with confidence, having had an excellent teacher (John Skinner) over the three day course. After a nervous wait, we are told that we have all passed, with two of the apprentices receiving a merit.

CC_June10_p44-45.qxd:Layout 1

24/5/10

16:56

Page 45

BARISTA TRAINING

Shmoo…..

Shmooch . . .

latte I bombard him with facts about different varieties of coffee bean, the extraction time of a perfect espresso and the extent to which protein levels in milk affect its ability to froth effectively. I think I begin to irritate him with all my new found knowledge!

Saturday

Thursday I return home from London after an interesting yet tiring three days. My friends ask me about the trip and I feel a sense of pride when I tell them all that I learnt and achieved whilst I was away.

Friday My boyfriend and I go for coffee. As he sits sipping his

www.cafeculturemagazine.co.uk

Prior to my barista training I had next to no specific knowledge about coffee.

Today I read the information about my new employer on their web site and understand all the terminology used. This gives me a certain sense of ease about starting work in unfamiliar surroundings.

Complete starter packs including machine & 300 servings for around £300

Sunday Tomorrow I will begin my employment at the Boston Tea Party. Having completed my barista training, I now feel greater confidence in my ability to work well and am looking forward to utilising my skills in a working environment.

Contact us for a demonstration at your premises Tel: 0121 245 1945 www.dinkum.net

JUNE 2010 CAFÉ CULTURE 45

CC_June10_p46-49.qxd:Layout 1

24/5/10

18:10

Page 46

DRINKING CHOCOLATE

With profit potential and taste appeal to chocoholics everywhere – Keylink’s Ciocchino.

Chocks away!

with Ciocchino A versatile, Italian-style, luxury, warm, liquid sipping chocolate called Ciocchino that is being served as an espresso-style ‘shot’, and can also be used to create simple desserts, is proving profitable with chocolate-focussed outlets and cafés alike.

Profitable “We first installed Ciocchino in September 2009, but demand was so great that we needed to install a second dispenser shortly afterwards,” says Robin Chappell, owner of Chocolat Chocolat. “At the weekend both machines are in constant use and we regularly sell 300 to 400 servings per week. During a cold Saturday in January we even sold 240 servings in just one day, and at £1.30 per serving, every sale adds incremental value to our bottom line and we are delighted with

46 JUNE 2010

CAFÉ CULTURE

Ciocchino’s performance to date.

“The Ciocchino dispenser is positioned by the door and the smell of chocolate on entering the shop is all-pervading.

Blackboards outside the shop and, at the time of launch, an ‘A’ board helped promote the availability of Ciocchino and a blackboard inside and a sign on top of the dispenser also highlight Ciocchino’s presence,” Robin Chappell continues.

“Word of mouth has had a beneficial effect too because consumers come in and try Ciocchino then tell their friends who often

order another six more shots each! It is a very distinctive product and our customers remember it due to the quality and keep coming back for more. We are the only one of four chocolate shops in Cambridge to offer Ciocchino, and are fast becoming a destination outlet. Sales are rising as a result.”

At the moment, the outlet is serving Ciocchino straight from the dispenser, but says that it may look to add other flavours in the summer, such as strawberry.

“We tried Ciocchino with chilli during

CC_June10_p46-49.qxd:Layout 1

24/5/10

13:05

Page 47

DRINKING CHOCOLATE National Chocolate Week and this was very successful so we will be looking to widen choice in due course,” adds Robin Chappell. “We always serve Ciocchino in the specially branded ‘shot’ cups and our customers tell us that they like the size of the serving.

“We use Guayaquil dark chocolate at 64% cocoa solids to make Ciocchino because it is a high quality chocolate and gives an excellent taste. We are a chocolate shop based on a shopping street en route to the centre of town and our clientele includes students, tourists and people working in Cambridge. We receive excellent service and support from Keylink. At first, we used to run out of supplies regularly due to high levels of demand, but Keylink was always quick to replace what was needed. Sales of Ciocchino are now booming and we are very excited about prospects for this summer.”

High grade product Ciocchino is made using very high grade real dark chocolate from Cacao Barry (either Mi-Amère – balanced and light dark chocolate with 58% cocoa solids, or Guayaquil – a stronger dark chocolate with 64% cocoa solids offering hints of pepper, aniseed, liquorice and Arabic coffee), and Millac Gold a low-fat, lowlactose, dairy whipping cream alternative with no added sugar.

It uses whole chocolate rather than powder and the ingredients are blended together in a custom designed Ciocchino dispenser to produce a rich, silky smooth, decadent chocolate experience. This sleek, easy to clean dispenser has a footprint of just 20cm diameter and can hold up to 40 x 70 ml servings at the desired temperature all day.

Keylink’s Ciocchino Starter Kit includes a free on-loan dispenser, chocolate, cream and cups (in a range of four exclusive designs) with POS support (specially designed table-top cards, posters and POS displays). There is no contract, no investment and no risk, and the company says that it will deliver next day for orders over £75.00 (excluding VAT) if they are placed before noon (orders under £75.00 incur an order charge of £4.00).

After the initial launch of the concept in the UK, Keylink have since decided to reduce the cost per serving by withdrawing the cigarette-style ‘russe’ (a rolled wafer biscuit), and so the cost per serving is now 31p (using Mi-Amère chocolate). No compromises have been made in the quality of the product, however, point out Keylink, and it remains a premium, indulgent liquid chocolate.

www.cafeculturemagazine.co.uk

PROFITABILITY - CHOCOLAT CHOCOLAT Average net cost per serving

Average cost to customer Incl VAT

Average profit per serving, excl VAT

Average number of servings per week

Average profit per week

Annual average profit

32p

£1.30

79p

350

£276.5

£14,378

Menu ideas Classic Ciocchino The original Ciocchino with the pure taste of the finest dark chocolate. Select from Mi-Amère) (58% cocoa solids) or Guayaquil (64% cocoa solids).

Hazelnut Ciocchino A nutty, crunchy Ciocchino made by stirring in a tablespoon of caramelised, nibbed hazelnuts.

Peppermint Ciocchino Add a couple of drops of peppermint essential oil to Ciocchino for a delicious mint chocolate delight.

Ciocchino Mocha Use two parts Ciocchino to one part espresso or coffee for an intense, high quality flavour.

Ciocchino Mini-Float Combine warm Ciocchino with a scoop of cold vanilla ice cream to make a wonderful ‘mini-treat’ for any time of the year.

Spiced Ciocchino Add a pinch of cinnamon, nutmeg or chilli to Ciocchino for a taste of how the Aztecs first sipped chocolate!

Strawberry Ciocchino Offer strawberries alongside a shot of Ciocchino for dipping into the luxurious rich dark chocolate.

Cognac Ciocchino Add one tablespoon of Cognac to a serving of Ciocchino for a smooth and

refined after dinner drink Ciocchino Martini Blend Ciocchino with one tablespoon each of vanilla vodka and Malibu. This unique cocktail can be served warm or chilled.

Ciocchino Cointreau® The distinctive, bitter sweet orange taste of Cointreau is perfectly complimented by the dark chocolate. Add one tablespoon to a serving of Ciocchino.

Caramel or Spiced Caramel Ciocchino Chocolate and caramel is a classic combination that is always popular. Rediscover how the Aztecs first sipped chocolate by adding mixed spices for an extra twist to the taste profile.

Fruity Ciocchino Ciocchino made from pure dark chocolate – Mi-Amère (58% cocoa solids) or Guayquil (64% cocoa solids) – blended with an equal quantity of strawberry or orange flavoured white chocolate.

Strawberry or orange Ciocchino mini-float Combine warm Strawberry or Orange Ciocchino with a small scoop of vanilla ice cream for an indulgent mini treat throughout the year.

Tall Ciocchino Ciocchino is the perfect base for all chocolate drink offerings. Starting with real dark chocolate instead of powder will guarantee the highest quality throughout your chocolate menu.

Traditional hot chocolate A traditional, milkier hot chocolate but made using Ciocchino as the base. The quality of the real dark chocolate in Ciocchino lifts this above any conventional powderbased hot chocolate.

Iced Ciocchino A delicious, tall chocolate treat – make by adding chilled milk to Ciocchino and then pour over ice cubes and vanilla syrup

Desserts Chilled dark chocolate ganache dessert Any Ciocchino left over at the end of the day can be chilled in a ramekin over night, then decorated and served as an indulgent, luxury dark chocolate dessert.

Chilled strawberry and dark chocolate ganache dessert Chill in a ramekin overnight for a dessert that’s ready to be served the next day.

Chilled orange and dark chocolate ganache dessert Chocolate and orange is a popular combination (chill the Orange Ciocchino in a ramekin overnight and serve).

Chilled caramel and dark chocolate ganache dessert Simply chill the caramel ciocchino overnight and serve for a hassle-free dessert.

JUNE 2010 CAFÉ CULTURE 47

CC_June10_p46-49.qxd:Layout 1

24/5/10

13:06

Page 48

FEATURE CHOCOLATE DRINKING

The Secret Garden Tucked away in a side street of St Albans, lies the Secret Garden, a modern but traditional café serving snacks, meals, cakes, teas, coffees and hot drinks. It attracts a range of clientele including mums with babies, businessmen and elderly people, plus everyone in between, and Saturday tends to be its busiest day when families also visit the café. The Secret Garden installed a Ciocchino machine a year ago and, after a slow start, reports that sales have been growing steadily ever since.

“We mainly use Ciocchino for making hot chocolates and mochas, but have regular ‘connoisseurs’ who come in for a Ciocchino espresso which we serve with a biscuit,” explains Kathy Wilkinson, owner of the Secret Garden. “Sometimes we also use it to pour over ice creams or to make desserts. We haven’t tried flavouring the Ciocchino yet, but it’s something we might look to do soon.

“During the week we make up a minibatch of Ciocchino every day and this provides approximately 10 servings, at the

48 JUNE 2010

CAFÉ CULTURE

weekend it is double. We charge £1.60 for an espresso ‘shot’ of Ciocchino and £2.20 for a regular hot chocolate – which contains a double serving of Ciocchino made up with the same amount of milk or £2.60 for a grande hot chocolate, and which contains a triple shot of Ciocchino and the same amount of milk.

“We use the Keylink supplied tent cards and display large posters on the walls to ensure our customers know about Ciocchino. The dispenser itself is front of

house and clearly visible. Those people who have been abroad and tried continental style sipping chocolate are more familiar with the Ciocchino concept and want to sample it when they get home.

“We are very pleased with the machine and the support and service we get from Keylink is also very good. Deliveries of cream and chocolate are always very prompt and sales promotional material is supplied regularly,” she adds.

PROFITABILITY - THE SECRET GARDEN Average net cost per serving

Average cost to customer

Average profit per serving

Average number of servings per week

Average profit per week

Annual average profit

31p

£1.60

1.29p

90

£116

£6,032

CC_June10_p46-49.qxd:Layout 1

24/5/10

13:06

Page 49

CC_June10_p50-53.qxd:Layout 1

24/5/10

13:07

Page 50

COFFEE LEADER SUMMIT

The third

wave The recent Coffee Leader Summit, held at Vinopolis in London (21-22 May 2010), saw a wealth of industry views expressed and provided a now regular opportunity for the industry at large to network. A Londonfocused study tour also offered the chance to get a flavour of some of the latest food and beverage concepts, many of which were centred around the so-called ‘third wave’.

All about artisans The ‘third wave’ is a phrase coined by Allegra’s MD, Jeffrey Young, who, already thinking ahead, feels that the next step in the development of UK café culture will be all about the science of coffee. To some extent, this trend is already been seen in London outlets such as Tapped and Packed, where they brew single origin coffees and offer four brewing methods, including the very scientific looking theatre of the siphon method. The first wave was really a non-event, say Allegra, in the days when poor quality coffee from uninspiring cafés was the norm, whereas it was the second wave which saw the rise of espresso-based coffee and the branded chains we are all so familiar with today.

Right now, according to Allegra Strategies’ latest ProjectCafé9 UK Report, responding to the influence of the latest third wave of

50 JUNE 2010

CAFÉ CULTURE

artisan coffee shops and the impact of polarised competitive forces is the key for the coffee shop chains that are ultimately expected to outperform most UK retail sectors as the economy starts to recover.

Bizaarly, some might feel, Starbucks in Conduit Street, London, for example, has effectively already debranded itself by going all out for a ‘local’ feel, kitting itself out with design features and concepts that you might more readily associate with an artisan independent, such as secluded alcoves to sit in, as well as communal wooden tables and seating, comfy chairs, and even a long curtain at the entrance, perhaps designed to give a sense of revelation.

So, just when you thought independents were about to steal a significant A sense of community – a Costa community notice board carrying local information.

CC_June10_p50-53.qxd:Layout 1

24/5/10

13:07

Page 51

s eu

at

Ca f

fe

Cu ltu

Se

re E2 20 0 10

COFFEE LEADER SUMMIT

on

nd

sta

A lightly bubbling,

Minimal branding on the outside, but Lantana – winner of Time Out magazine’s Best Café Award 2010 – in Fitzrovia, London draws the crowds and offers a social, artisanal atmosphere. march on the big chains via their artisanal, as well as their local, knowledge, it seems that the chains are up to speed and attempting to become ‘me too’ artisans in the minds of consumers.

This is why beverages such as the once rare flat white are no longer the preserve of independent outlets such as Flat White, but readily available from Starbucks and Costa too, the latter who are also embracing the ‘going local’ approach with the appearance of community style notice boards in their stores.

A resilient market Last year, it was predicted that 2010 would see a phenomenal amount of change, a deep recession,

www.cafeculturemagazine.co.uk

as well as the rise of artisanal coffee. So far, the UK coffee shop market has shown remarkable resilience during these troubled financial times, with Allegra’s report showing that the total UK coffee shop market including branded chains, independent and non-specialist operators, now estimated at 11,063 outlets.

Looking to the future of the marketplace, strong consumer demand for value for money is now forecast by Allegra, driven by increasing coffee knowledge, and the focused efforts of chains to add more authenticity which will be required to ensure that the branded coffee chain sector continues to outperform most UK economic sectors. And if operators respond appropriately, predict Allegra, the total UK coffee shop market is forecast to grow by 4.4% per annum, and exceed 12,500 outlets by 2012.

wholly refreshing blend of real pressed fruits, flowers and spices with Belvoir spring water.

A refreshing alternative to the traditional soft drink offering.

Naturally delicious drinks with nothing artificial added.

11 delicious varieties to choose from, call us at the office on 01476 870286 or visit our website to find out more.

JUNE 2010 CAFÉ CULTURE 51

CC_June10_p50-53.qxd:Layout 1

24/5/10

13:07

Page 52

COFFEE LEADER SUMMIT

Key role During his speech at the summit, Jeffrey Young said that, with financial backing from Starbucks, for the first time research had been carried out into the actual role of coffee shops, and their social and economic impact, and it had been discovered that coffee shops are critical to a high street’s activity in terms of acting as a draw and increasing dwell time, as well as being social networking hubs.

Allegra had also carried out work with Marks and Spencer and found out that the presence of a coffee shop increased the chance of people spending more and staying longer. 89% of businesses in the survey said that they felt that coffee shops were good for the atmosphere and in attracting custom, with the positive impact being felt by other businesses too. Indeed, the researchers felt that the presence of coffee shops helped to contribute to the local economy by 3-5%, and perhaps even as much as 10% or 20% in some locations.

Future vision Allegra see the café sector market continuing to grow, with some 5000 branded outlets within the next three years. As already highlighted, it is likely that the future will see increasing attention being paid to the artisanal nature of outlets, and to independents, with new independents popping up all the time. A futher focus for the future, feel Allegra, is for non-specialist outlets, and opportunities to sell other products, as well as increasing demand for niche concepts that will lead to

52 JUNE 2010

CAFÉ CULTURE

At Tapped and Packed in Fitzrovia, London, coffee is brewed by filter, cafetiere, siphon or Aeropress methods and pared down wooden fixtures characterise the interior.

greater segmentation of the market, as well as sub brand creation.

The atmosphere of outlets will be critical in the years to come, say Allegra, as will the requirement for more ‘theatre’ and a demand for higher quality (such as in the quality, design and feel of the store itself ). The main chains, feel Allegra, are already engaging in these aspects, with the bar constantly being raised. There is likely to be more localising and a greater community aspect to outlets, and although there will be room for streamlining, there will be no room for cutting corners in terms of an outlet’s product offering.

Innovation will be the key to future development, feel Allegra, and a view shared by Costa’s MD, John Derkach.

Innovations could come through the creation of new coffee products, as well as in food, particularly with nutrition set to play an even bigger role in the development of edgier concepts that

will engage consumers.

In his speech at the summit, by way of an example, Jeffrey Young talked about the dual potential of chocolate in that it was both a coffee accompaniment and a potential retail concept in its own right (such as now being demonstrated by Cadburys with their Cocoa House plans) and new technology, not just in the preparation of coffee itself (micro-roasting, for instance), but in payment systems and the sophistication of loyalty programmes are also likely to have greater impact in the coming years.

Outlets might well also seek to ‘stretch’ the day more, capitalising more fully on a greater ranger of eating and drinking occasions, such as making more from as yet, untapped evening trade, leading to the potential creation of coffee tourism where diners might well eat a meal at a restaurant, then move on to a ‘destination café’ for their coffee.

CC_June10_p50-53.qxd:Layout 1

24/5/10

13:07

Page 53

Old Billingsgate Market, London – venue for lunch!

Regist to visit er today, FREE www.lu online at nchsho w.co.uk

The only dedicated trade event for the food-to-go market lunch! brings the food to go industry under one roof, giving retailers the chance to see fresh products, generate fresh ideas, attracting fresh customers to your business.

An unmissable show for buyers, owners and managers of sandwich bars, juice bars, cafes, coffee bars and contract caterers, lunch! is a total business event showcasing a diverse range of quality products covering the entire food-to-go market.

NEW Innovation Zone for 2010

Inspiring seminars

Exclusive show only discounts

lunch! Training Academy

New Products Showcase

“Fantastic show, a great place to source new products and meet suppliers.”

DAVID ANTHONY, BUYER, CAFFE NERO

Register for free today at www.lunchshow.co.uk lunch! is the proud host of:

Organised by

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

In association with

The British Sandwich Association

I

UK

Incorporating

Sponsored by

®

Supported by

CC_June10_p54-58.qxd:Layout 1

24/5/10

16:57

Page 54

CATERING EQUIPMENT

Eye-catching

equipment

The stylish looking S40 has a polished stainless steel front with contrasting side panels.

New additions Café du Monde, a distributor of La Spaziale espresso equipment, has announced that it is adding the company’s latest model, the La Spaziale S40, to its portfolio. Café du Monde is well known for its extensive range of beverage systems, including bulk brew and cafetière systems.

The company bundles equipment sourced from around Europe together with its own coffees to form systems that are appreciated by many of the UK’s most prestigious caterers.

The S40 looks stylish with its gleaming polished stainless front with contrasting side panels. It is a thoroughly modern looking machine with built-in digital technology to match. However, manufactured in Italy to La Spaziale’s usual high standards of workmanship, the S40 can offer more than good looks. It is reliable, ergonomic in use and above all – a totally practical machine, say Café du Monde.

The machine is digitally controlled and is programmed by means of a service card, so that settings may be personalised to the individual site. The card controls the brew cycles, records usage of the machine and flags up when routine maintenance is required. All of this is managed from a centralised LED display, which amongst other things, strictly controls the boiler temperature, warns if the coffee grind strays from the optimum and gives a water filter replacement reminder.

Each group head is electronically controlled, including, crucially, the

54 JUNE 2010

CAFÉ CULTURE

When it comes to catering equipment of interest to the coffee shop sector, stylish looks, ease of use and compactness usually top the wish list of features that are required. Café Culture cast its eye over some pieces of kit with potential appeal to café operators.

temperature which is so important to the finished product. The S40 also has an economy setting and a power boost function. An optional extra on the S40 is a programmable milk frother with automatic temperature control. This function enables staff to froth milk automatically, giving many of the benefits of bean-to-cup machines but with the quality of a traditionally made espresso. The S40 is available as a 2, 3 or 4 group configuration in semi or fully automatic versions.

Speaking about the new machine, Café du Monde sales director, Mike Osborne, commented: “The new S40 was launched

by La Spaziale at the Italian Host exhibition last October and the first models were delivered to us in the UK very shortly after that. There is no doubt that this is the flagship of the La Spaziale range and it automatically controls many of the parameters that baristas have to heed in producing a great

coffee. With its programmable milk frother, it will appeal to busy outlets and it is very helpful to trainee baristas or on sites where staff turnover is high.”

Rancilio has added to its Classe 6 Tall range of espresso machines with the full size 2-group model and a 3-group. These ‘Tall’ machines, imported exclusively into the UK by the Coffee Machine Company, have additional head room between drip tray and group head to take the modern generation of larger drink cups – up to 20fl oz is possible.

The Classe 6 Tall range has been designed with high street coffee shops and takeaways very much in mind and now comprises three models, the 2-group Compact Tall with a 5 litre boiler for smaller outlets or where space is a particular issue, the standard 2-group Tall The Rancilio Classe 6 three-group Tall machine.

CC_June10_p54-58.qxd:Layout 1

24/5/10

13:08

Page 55

Kitchen utensils with Agion impregnated handles.

(11 litre boiler), which has copious power for most applications and the 3-group (16 litre boiler) for busy coffee shops, say Rancilio. The Classe 6 Tall is an all steel construction in brushed stainless with charcoal grey co-ordinated side panels.

Each of the models may optionally be fitted with a specially designed threespout group handle, which delivers a three shot espresso for 20 fl oz takeaway cups.

The Classe 6 is Rancilio’s tried and tested core range and offers caterers complete reliability. All UK spec Rancilio models, including the Classe 6, are now fitted with C-lever handles. These are easy to use and require only a quarter turn to operate. This ergonomic design avoids the risk of repetitive strain injury in regular use (the Classe 6 Tall series is a fully automatic - ‘E’ model - machine and has a list price of £3,200 for the compact, with the full size two-group being £3,850 and the threegroup £4,600).

Bug busting The handles of kitchen utensils are notorious harbourers of microbes that can cause infection and compromise food safety, and by their very nature are handled by more than one person in a busy café environment and are hence a potential source for the transference of contamination.

To combat this, Vollrath has produced a range of utensils available through Foodservice Equipment Marketing (www.fem.co.uk) with handles that are embedded with Agion - a silver-based compound that attacks and kills harmful microbes. Agion works by targeting the organisms to prevent cell reproduction and obstruct cell respiration to effectively

starve them to death.

The utensils available with the Agion impregnated handles are ladles, serving scoops and tongs. Not only do the handles combat infection but they are cool and comfortable to hold and are heat resistant to 82°C, say the makers, and different coloured handles enable colour coding for ease of serving and ‘no-guess’ size selection. The colour-coding also makes them ideal for maximising HACCP programmes (FEM recommends cleaning them after each use as Agion does not eliminate food-borne bacteria).

The heavy-duty ladles have a onepiece stainless steel construction for strength and ease of cleaning. They are clearly stamped with the ladle capacity and are manufactured to within an accuracy of +/- 5% in six different colours.

The tongs have a similar one-piece construction with concave ends and gently scalloped teeth making them ideal for almost any area of the kitchen. Their no pinch, spring-less design makes them safe to use and eliminates bacteria-prone food traps.

The serving scoops have a stainless steel bowl and components. The blade extends beyond the bowl to prevent sticking and they are available in nine different colours. As with the ladles the accurate size of the serving scoops means they are perfect for portion control offering massive savings in food costs while cutting down on waste.

Space saving Machines in the Jetice range of icemakers now available from Katerbay - produce large quantities of ice but take up very little space, a feature that makes them an attractive proposition for cafés and café bars where space is limited, but demand for ice is often high. Easy to clean, maintain, and operate, these machines are

CC_June10_p54-58.qxd:Layout 1

24/5/10

13:08

Page 56

CATERING EQUIPMENT well built for reliability and are designed to perform in the harshest of ambient environments, say Katerbay.

Catering for all requirements, there are five models in the range. The smallest, the compact J35 can produce 32kg of solid, clear, cubed ice every 24 hours and has the capacity to store 10kg, meaning ice will always be readily available. Slightly larger and more popular, the J50 icemaker can produce 48kg every 24 hours, and has big bin storage of 25kg (55lbs).

Built to the same exacting standards, the J80 icemaker is the largest model with a maximum daily output of 78kg, and it can hold 45kg of ice until needed, thanks to high density insulation. All three units have both a removable filter and a durable front lift door.

The two largest units in the range, the J120 and J220 can produce 110kg, and a massive 220 kg per 24 hours respectively, and despite having a huge integral storage bin, take up very little space. Suited to large outlets tight on space but requiring high volume ice production, the additional storage guarantees a constant supply of long-lasting ice.

The bin features high density insulation and a piano-type hinged insulated door for easy access. Both units are simple to install and

operate, just connect to water, waste, plug in and flick the on/off switch. Water hose, waste flexi pipe and a scoop are included as standard (www.cfequip.com).

Energy saving Most outlets are looking to make energy savings in these days of high fuel costs, but in the catering world cutting energy consumption often has to be balanced against the quality and variety of the foodservice offering.

Appliances are increasingly marketed as energy efficient, but their operators invariably need something that cooks to their exacting standards as well as saving energy.

Frima says that its VarioCooking Center is a The Jet Ice J120 from Katerbay.

…the South East’s leading provider of freshly roasted coffees, espresso machines, barista training, ethical products, business start-up consultancy and much, much more to the Independent café sector… t: 01243 555775 f: 01243 555997 e: sales@edgcumbes.co.uk w: www.edgcumbes.co.uk

56 JUNE 2010

CAFÉ CULTURE

STOP PRESS! Prices held Hubbard Ice Systems, the UK distributors for Scotsman Ice Making Machines has announced that for the second year in succession Scotsman are holding the prices of all their machines at March 2009 levels (these prices will be held until December 2010).

“Scotsman have always had a reputation for the high quality of their manufacturing and this has paid dividends during the economic downturn by ensuring that more customers than ever before are specifying and purchasing Scotsman high quality ice making systems that require minimal maintenance and are energy efficient,” says Chris Davis, commercial director of Hubbard Ice Systems. “It is highly relevant that most of our customers from both public and private sector are looking to make savings by increasing their efficiency and are turning away from lesser quality specifications that incur a low capital outlay but have much higher maintenance and running costs.

“Now we are able to make Scotsman an even more desirable option by holding our prices at 2009 levels. In effect, taking into account the cost of inflation currently at 3.4% (CPI annual inflation – the Government’s target measure – ONS Data), Scotsman Ice machines prices have been reduced, which has got to be good news for businesses and, as Scotsman machines are more efficient than ever before it’s also good environmental news.”

revolutionary piece of kit for the professional kitchen that is extremely energy efficient, as well as being versatile enough for café fayre. In one unit it can boil, fry and deep fry, and it is also suited to long, slow overnight cooking and accurate trouble-free pressure cooking, say Frima.

Users are finding that savings of up to 40% can be made with the VarioCooking Center when compared to conventional cooking appliances, with the key to Frima’s frugal energy consumption being its VarioBoost heating technology.

VarioBoost cooks three times as fast as conventional cooking methods by using a compact, network-like heating structure beneath the base of the pan. This transfers heat directly and evenly to the food cutting down on overall power consumption.

The thin pan base means that the VarioCooking Center is ready for use extremely quickly and cools down again just as fast, so turnaround time between batches is minimised. Its VarioCooking

Control also continually monitors the cooking process and adjusts the heat so that food does not burn, stick or boil over. The VarioCooking Center has a clear, graphic

CC_June10_p54-58.qxd:Layout 1

24/5/10

13:08

Page 57

CATERING EQUIPMENT display to guides the user through entering information, and the unit does the rest fully automatically.

The contact or sandwich grill continues to grow in popularity, and little wonder, as it's a quick, simple and healthy way of cooking a whole range of inexpensive but high-profit café fayre such as paninis and toasted sandwiches. Foodservice Marketing Equipment (FEM) has launched the Paninonstick from Sirman, a contact grill design that overcomes some of the biggest drawbacks with conventional grills, claim the company.

Sirman's Paninonstick models are aimed directly at professional caterers who need long-term reliability as well as excellent cooking results. They feature a 'super coating' of non-stick ceramic material that not only is very easy to clean after cooking, Frima’s multi-tasking VarioCooking Center (www.frima-uk.co.uk).

but is extremely tough and long-lasting. It won't chip or peel, and should last as long as the unit itself, say the company (the grills are available in both single and double versions).

In addition, Paninonstick contact grills have been built to take the punishment meted out by fast, busy chefs. The grill plates are ribbed and made of cast iron for long life.

This, together with the ceramic coating, makes it resistant to the acids and salt in food as well as oxidation (rust) that can affect lesser models. It also gives very high thermal conductivity, making it fast and efficient in turning power into actual cooking heat.

The body of the grill uses a stainless steel construction, while the upper plates are selfbalancing at any angle. The double version has two discrete thermostats, allowing items to be cooked at different temperatures at the same time, and both single and double models have a built-in timer/alarm Sirman is an Italian brand of professional foodservice equipment and is exclusively distributed in the UK and Ireland by FEM. In addition to contact grills the full Sirman range includes slicing machines, food processors, panini grills, vegetable preparation equipment, blast chillers, stick blenders and induction hobs.

Compact Refrigeration supplier, Gram, has launched two new cabinets to complete its Compact range.

The Compact 210 and 410 join the existing 610 to offer caterers a range of cabinets that combine super-low energy consumption, with industry leading build quality at a fantastically low price, say Gram.

Launched by Gram at Hotelympia 2010, the new cabinets utilise a unique air distribution system to maintain a correct and uniform temperature throughout. Cold air is directed down the air distribution plate positioned at

www.cafeculturemagazine.co.uk

JUNE 2010 CAFÉ CULTURE 57

CC_June10_p54-58.qxd:Layout 1

24/5/10

13:08

Page 58

CATERING EQUIPMENT the back of the cabinet. From there it circulates around the cabinet and back to the evaporator fan at the top of the cabinet, to maintain a consistent temperature while drawing as little energy as possible.

In fact, The new Compact K410 cabinet for example consumes as little as 256 kWh/year, which at ten pence per kilowatt hour, gives a potential annual electricity cost of just £25.60, point out Gram (this cabinet qualifies for the Carbon Trust’s Energy Technology List scoring an impressive 10.43 on the EN441 index).

The entire Compact range is ideally suited to kitchens where space is at a premium, thanks to an outside width of only 60 cm, and a depth of 64 cm. All Compact cabinets have a small footprint, freeing up precious floor space in commercial kitchens. Compact cabinets can either be built under counters, stacked on top of each other or wall-mounted, and are simple and easy to clean thanks to a durable, one piece door gasket that is easy to remove. In addition, an easy to use control system improves reliability through the use of in-built alarms and emergency programs designed to maintain temperature until any fault can be rectified, minimising the risk of food spoiling. And in the event that any cabinet from Gram, including the new Compact range, was to develop a fault, Gram’s new five year warranty providing free five year parts and labour cover applies.

“Previously it has been

The Gram range of refrigerators (to download your copy of the Gram Green Paper 2010, visit www.gram-commercial.com).

58 JUNE 2010

CAFÉ CULTURE

tempting for operators to purchase the lowest priced imported cabinets with little or no energy efficiency credentials,” says Glenn Roberts, Gram’s managing director. “However, we are continuing to see more and more operators reject this practice, and apply more focus on the cost of ownership over the lifespan of the product rather than the cost of purchase. And the fact that we now have such high end efficiency technology at such a low price, combined with the new five year warranty, makes these new products a fantastic new addition to the marketplace.”

Making short work of milkshakes Milkshakes are a coffee shop staple, and with help from Hamilton Beach Spindle Drink Mixers, outlets can make short work of their production. The latest HMD200-UK spindle mixer is distributed in the UK by Foodservice Equipment Marketing (FEM), and has been designed to whisk up creamy, smooth milkshakes. In addition, the HMD200 is equally as good at whizzing up bar drinks, blending eggs and mixing up pancake and waffle batter, say its makers.

Its all-metal construction is designed for front of house, countertop operation and houses a powerful 1/3HP, 300W rated motor that mixes fast, so customers don’t have to wait

Precision has launched a new range of bottle coolers designed especially for back bar applications (www.precision-refrigeration.co.uk). (during manufacture each motor is individually balanced to minimize vibration).

The removable cup guide pulls out for easy cleaning and the stainless steel spindle is fitted with a high performance agitator for increased mixing power – especially for powering through hard ice cream. A threespeed rocker switch gives added mixing versatility while operators can automatically start and stop the mixing action by inserting the cup into the cup guide. The stainless steel cup has a capacity of 0.94 litre and extra cups can be purchased separately.

For those needing increased capacity FEM recommends the three-spindle, HMD400-UK mixer that has three separate motors each driving a spindle operated with its own power switch, so one spindle can be being cleaned while the other two are in use.

FEM backs both models with a full one-year parts and labour guarantee (www.fem.co.uk).

Fairtrade juice machine Peros has launched a new and exclusive range of One World, Fairtrade juice machines which deliver chilled Fairtrade orange and apple juice, are ideal for busy foodservice environments where quality, ethics, cost and delivery are important. This is the latest addition to the exclusive One World range which already includes Fairtrade bakery and snack products.

The two machines - a twoflavour and a four-flavour version - deliver chilled Fairtrade orange and apple juice from a 6:1 concentrate. The fourflavour version also features a separate chilled water dispenser. The push-button machines are easy to use for both customer and operator, and the clear, fully-lighted graphics bring high front-ofhouse visibility for maximum sales potential.

Dispense rate is high for fast throughput, and the patented high intensity mixing technology delivers superior and consistent drinks, with the machines being very easy to set up and maintain, say Peros, who supply the Fairtrade orange and apple juice concentrates in bulk containers of three litres.

Peros has launched a new and exclusive range of One World, Fairtrade juice machines.

CC_June10_p59.qxd:Layout 1

24/5/10

13:09

Page 59

LAW

The great fire risk assessment Here, Simon Ince, manager of the Fire Risk Assessors Certification Scheme (FRACS) at Warrington Certification Ltd, a respected fire certification company, considers the importance for coffee shop owners of employing a competent person to devise their fire risk assessment.

Risk assessment If you are reading this and don’t have a fire risk assessment for your business, read the rest of this article, then get a fire risk assessment completed as soon as is humanly possible, or cross your fingers, touch some wood and hope you are lucky enough not to have the Fire and Rescue Service (FRS) visit. If you do have a fire risk assessment, don’t relax just yet, read on and check if it is going to stand up to a visit by the enforcers.

Every business in the UK should now have a ‘suitable and sufficient’ fire risk assessment to protect the life safety of employees and significant people (customers). The fire risk assessment should have been completed by a ‘competent’ person and all reasonable efforts should be made by the owner/employer to ensure that fire safety precautions are maintained at a level that minimises the risk to those who use, occupy or visit the building.

If your premises does not have a fire risk assessment and the FRS visits, either on a call out or on an enforcement visit, it is an odds on certainty you will be fined heavily. The Fire Safety Order has been around for nearly four years now; ignorance is not a valid excuse and the enforcers are quite rightly taking a strong stance on this.

If you do have a fire risk assessment and the FRS call, they will ask for a copy. If it hasn’t been done properly or you aren’t keeping up fire safety standards the odds are, again stacked in favour of a fine.

As an example, Tesco recently pleaded guilty to failing to keep emergency exits clear (incurring a £20,000 fine), failing to keep an emergency route clear (incurring a £20,000 fine) and two counts of fire doors being wedged open (incurring a £20,000 each), as well as storing flammable materials under an emergency stairwell (incurring a £15,000 fine). Sentencing took place at Wood Green Crown Court on 20 April 2010 (www.info4fire.com).

www.cafeculturemagazine.co.uk

Minimising risk So if major high street companies can get it wrong, the chances are fairly high that you may have it wrong too. The Regulatory Reform (Fire Safety) Order 2005 is all about protecting people. By minimising the chances of a fire happening and maximising the chances of escaping to a place of safety, owners/employers effectively are complying with legislation. By having a fire risk assessment and recording what measures are in place to assure life safety, compliance can be seen to be done.

To make an informed decision on fire precautions, you need to be ‘competent’ in fire risk assessment. The government believes that owners/occupiers of any building can read a guide and then complete their own fire risk assessment. The guide for shops and offices can be down loaded from the communities’ web site (www.communities.gov.uk/fire/fire safety/) and every owner/employer should be familiar with its content. However, ask yourself one key question, If you could write a manual for your job, give it to someone without any experience on a Friday, to read over the weekend and ask them to take your place on Monday, would they be competent to do the things you do and would they know the things you know about your business? If they are reasonably intelligent and have some common sense you would expect them to have a good go at it and possibly only make a few mistakes, but is making a few mistakes acceptable when completing a fire risk assessment?

The answer depends on your perception of risk and on how lucky you feel.

The FRS has priorities for its structured inspection duties, concentrating on high risk buildings such as those with sleeping accommodation and it is fairly unlikely you will be visited any time soon, unless you have a fire. Coffee shops are not high risk in terms of life safety, they are generally small and have easy access to a place of safety for customers and staff alike. If you do have a fire, regardless of any

safe evacuation, your risk assessment will be scrutinised and anything that is not ‘suitable and sufficient’ will be highlighted by the FRS; you will be given notice of improvement works required, fined or if it is serious enough, you may be ordered to close until remedial works have been completed. Fines, notices, closure, and remedial works; all sound unpleasant, so what can you do to reduce your odds of being caught out?

If you don’t have a fire risk assessment, get one as soon as possible. By using a competent professional you will have a risk assessment that will be ‘suitable and sufficient’. You can do it yourself, but that is a risk you need to be willing to take.

You don’t need to have a new risk assessment every year, you just need to review the one you have on a regular basis. By having a risk assessment done correctly by a person you know is competent you will have a document that can be used with confidence for some time to come (as long as you address the significant findings included in the report and record your actions).

Selecting a competent person is in itself a huge gamble, the three key things you need to look for when appointing a fire risk assessor are a certificate of competence, a commitment to work to a professional code of conduct and professional insurance cover. By insisting on all three you will maximise your chances of appointing a good competent professional, and more importantly the assessor will have three protection elements to cover you if things do go wrong.

Check competency The certificate of competence is the main requirement, this proves a risk assessor has the knowledge and skill to complete a fire risk assessment properly, it provides a technical reference and it can only be provided by an independent accredited third party. Look for the UKAS logo on the certificate of competence and check the scope of the certification, it should include the name of the legislation the work is to be carried out under

and what the person is certificated to do. Fire risk assessors are able to work in the UK unregulated, and there are many risk assessors operating who are not competent, but will be able to sell themselves and convince you that they are. So always ask them to prove they are by asking for a certificate of competence.

The code of conduct they work to should be on the web site of their professional body, if you can’t view it independently don’t take their word for it. Finally they need insurance cover for the work they do, always ask for a certificate of insurance. Once you are happy that they have the three elements, give them a clear brief; life safety must be your priority but as most businesses never recover from a serious fire, property protection and business continuity could be completed at the same time. Ask the assessor to make it very clear which things have to be done for life safety and which are only for business and property protection and prioritise the life safety measures.

If you already have an assessment completed by a professional fire risk assessor, check their credentials against the above criteria, and if they don’t have the three key elements above, think about having it reviewed by a competent risk assessor or try reviewing the report against the government guidelines yourself. Work through the risk assessment step by step and section by section, comparing the findings against what you can see and what the guide says. Pay particular attention to any areas you are not sure about; research these areas till you do understand them and can confirm the report is ‘suitable and sufficient’.

If you have completed a risk assessment yourself, consider getting it reviewed by a competent fire risk assessor or put some time and effort in to reviewing it against the guide as above, just to make sure it is fit for purpose (more information can be sought from http://www.communities.gov.uk, or from your local Fire and Rescue Service and Warrington Certification can be contacted by calling 01925 646658).

JUNE 2010 CAFÉ CULTURE 59

CC_June10_p60-61.qxd:Layout 1

24/5/10

13:11

Page 60

The designers chose to use a Starbucks brown logo at Conduit Street so as to best represent their coffee heritage (the logo was used in their first ever store in Pike Place market in Seattle in 1971). The name Starbucks itself comes from the first mate’s name in the classic novel, Moby Dick and Starbucks say that they poured over old marine books until they came up with a logo based on an old sixteenth-century Norse woodcut - a two-tailed mermaid encircled by the store’s original name, Starbucks Coffee, Tea, and Spice. It was a twin-tailed mermaid, or siren as she's called in Greek mythology, with the rich, brown coffee colour of the logo coming to mean good coffee to thousands of Northwest coffee drinkers in the US.

A new approach Towards the end of last year, Starbucks unveiled its new approach to store design in the UK at one of its London stores (Conduit Street in the West End) that, say the global coffee shop chain, sets new standards for coffeehouse quality and environmental performance.

Environmentally-friendly The designers were briefed to create a store of exceptional quality with a unique look that reflects the character of the surrounding neighbourhood and also incorporates high standards of environmental performance in order to cut energy and water use. The design they came up with is now one of a number of store designs around the world that will inspire the look and feel of new stores and refurbishments throughout the UK and Ireland in the future, say Starbucks, and meaning that no two Starbucks will ever be entirely the same.

It features a contemporary, light-filled, loft-like design with simple earthy colours and utilises reclaimed materials such as wood panelling, picture frames salvaged from a Victorian brewery, as well as a table made from repurposed scrap steel. Welsh

60 JUNE 2010

CAFÉ CULTURE

oak from the great storm of 1987, cut by an Oxfordshire saw mill, has also be utilised and there has been a rigorous approach to energy efficiency, which will cut consumption by up to 20%, claim Starbucks.

In addition, the store’s water conservation measures will help the brand in the UK save enough water to fill 900 Olympic swimming pools a year, say Starbucks, with their baristas also playing a key role in reducing energy use via an energy education programme to be rolled out across the UK in the coming year (with the potential to save each store around £700 per annum, assert Starbucks).

There is also a very noticeable focus on communal spaces which can be used for meetings and socialising, and the new look bar area encourages conversation and also serves to show off the theatre of coffee

where there’s a new, state-of-the-art espresso machine. Developed in Switzerland exclusively for Starbucks, the Mastrena™ espresso machine grinds every shot to order and its other features help to deliver superior consistency of espresso shots and greater options for milk steaming, say Starbucks. The Mastrena™ was also developed with a reduced height so baristas can interact with customers for more personal service.

Value driven This new design philosophy is one of a number of moves Starbucks says that it has now adopted to offer even better value to its customers, including free extras such as a shot of espresso, free Wi-Fi for Starbucks Card holders, a new food range offering greater choice and a move to 100% Fairtrade certified espresso in all its lattes,

CC_June10_p60-61.qxd:Layout 1

24/5/10

13:12

Page 61

PROFILE cappuccinos and mochas.

“Our stores set an exceptional standard in creating a place for customers to meet and enjoy great coffee but we’re never satisfied with the status quo,” says Darcy Willson-Rymer, managing director, Starbucks UK and Ireland. “Customer expectations are rising so once again we’re setting the agenda and showing that Starbucks is leading the field in creating an outstandingly great place for customers.

“This new design approach, which is an important investment in the future of our company, also means that we can make a significant contribution to reaching our environmental targets.”

Tim Pfeiffer, senior vice president, Starbucks global design, adds: “Our philosophy is simple. Design a great store that fits in with its neighbourhood and the customers that will use it. That means every store will be different but it will still have Starbucks in its DNA. We’ve had great fun finding furniture and materials from across the UK and Europe for this store which represents a huge leap forward in coffeehouse design.”

Ethical ethos This new opening has underlined the company’s ongoing commitment to ethical sourcing, environmental stewardship and community involvement, inspired by Starbucks™ Shared Planet™. Specific goals for company-operated stores include achieving a 25% reduction in energy consumption by the end of 2010, deriving 50% of energy from renewable sources by the end of 2010, and achieving green certification for new stores worldwide beginning in late 2010.

Starbucks says that it also believes that it is setting a new standard for the

www.cafeculturemagazine.co.uk

coffeehouse experience with a new design approach inspired by Starbucks™ Shared Planet™ (the brand’s ongoing commitment to ethical sourcing, environmental stewardship and community involvement) by working to strengthen their customers’ sense of community and reducing their impact on the planet by locally sourcing materials and incorporating reused and recycled elements where possible.

Paints used in the store were low volatile organic compounds (VOCs) and water-based paints, sealants and adhesives were selected to avoid interference with our coffee aroma. All wood used in manufacturing the core casework was Forest Stewardship Council certified.

Conduit Street specifically used UF (Urea formaldehyde free board) and the wooden furniture was sourced from companies associated with sustainable timber groups including TRADA (Timber Research and Development Association), an organisation that actively manages sustainability of forests with replanting and nature schemes to ensure a healthy woodland

light fittings, and storefront marble ledge have been preserved in the design.

Waste is also being reduced (during construction, the resulting waste was diverted from landfill, with less than 7% going to landfill, say Starbucks), and coffee grounds produced by the store are being offered to customers for gardening and composting purposes.

Long term aims Other long-term goals related to energy and water conservation, recycling and green construction, and which form part of Starbucks™ Shared Planet™ commitment include deriving 50% of the energy used in company-operated stores from renewable sources by 2010. They are also aiming to reduce greenhouse gas emissions by making company-operated stores 25% more energy efficient by 2010 and achieve LEED® certification for all new companyoperated stores worldwide by late 2010, and ensure that 100% of cup supply will be reusable or recyclable by 2015.

Reused and recycled materials The tea box wall and frames used in the store comprise tea boxes sourced from a storage depot in Bolton that were destined for landfill. Other reclaimed panels are printed on salvaged timber floor boarding, taken from a demolished hotel in Kent, and some of the work tops came from a company based in Shalbourne, Wiltshire, and are were assembled from sustainable sources. The existing terrazzo floor, ceiling, There’s a range of different types seating areas at the Conduit Street store.

JUNE 2010 CAFÉ CULTURE 61

CC_June10_p62-63.qxd:Layout 1

24/5/10

13:13

Page 62

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

Get a water boiler, please!

I hope you can help us with some advice as to what size of machine we will need in our café/restaurant. We are re-styling our restaurant so that we can open during the day as a café/bar and continue with our restaurant in the evening. Our business is on a main corner on a high street, and we will be selling both take away and sit down tea and coffee through out the day and evening. Our aim is to be selling around 300 to 400 drinks per day. What size machine would you suggest we use to get the optimum out of the machine, but still be able to make great drinks?

Laura (Wolverhampton)

Q

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!

This year at Caffè Culture the SCAE has increased the number of these valuable and informative seminars and workshops. They are open to all visitors with discounts available to SCAE members.

With this exhibition being extended by one extra day due to the World Barista

Special ‘show’ offers A lot of companies at the show will offer special discounts for orders taken at the exhibition. These are the best times for buyers to get a good deal as you have a lot of the main distributors at the exhibition - all trying to get the most out of their time there. Before you go to Caffè Culture, though, do your homework on the prices available outside and then compare them to what you are offered at Caffè Culture.

Try to get extras included with your machine, as there will be deals to be done at the show.

CAFÉ CULTURE

A

SCAE - Workshops and seminars

Caffè Culture 2010

62 APRIL 2010

Get a water boiler! That's the first and most important bit of advice, as trying to use any espresso machine as a water boiler to try and make 300 to 400 drinks a day will always over work an espresso machine causing premature wear and tear. If you take my first bit of advice and install a water boiler, then you could use a two group machine with a high power element as this will reduce any recovery time at your busiest times.

If you have room in your restaurant/café I would also suggest a three group as this will give you the extra output capacity at your busiest times. As I have expressed many times before in this column please with any machine being installed, fit a water softening unit that will be adequate for your machine.

Championships, you have the chance to attend a far wider choice of seminars and workshops. Some of the most experienced professionals in their field are carrying these out for the SCAE so you will be getting first class information as well as the experience that they have learnt over many

years. The areas being covered vary from barista training, latte art courses, introduction to buying green beans, roasting for beginners through to experts business opportunities in the café sector and cup tasting for beginners through to experienced.

Coffee machine workshop I will be conducting a SCAE workshop on Thursday 24th, covering the topic of how to get the most out of your coffee machine. This will take you through how to look after and maintain your machine for optimal performance. Also, we will be covering water softeners and common faults that are preventable with your machine. Coffee grinders will also be included in this workshop. I will be having a Q+A section at the end of the workshop for anyone with any specific questions!

CC_June10_p62-63.qxd:Layout 1

24/5/10

13:13

Page 63

SUBSCRIBE

Dont miss your copy of

magazine

SUBSCRIBE NOW CAFÉ CULTURE is published six times a year and currently distributed at the promotional subscription price of £28 per annum (£45 outside the UK).

Name:................................................................................................................................................................

Job title: ............................................................................................................................................................

Business/Company Name: ...............................................................................................................................

✁

Address:............................................................................................................................................................

.......................................................................................................................................................................... ....................................................................................................Post Code:....................................................

Tel No: ....................................................................Fax No: .............................................................................. email:................................................................................................................................................................

Please provide the following information: Type of business (please tick as appropriate) Café/coffee bar Agency/PR

Equipment supplier

Coffee supplier

Coffee wholesaler

Food supplier

Other (please state) ......................................................................................................

I enclose a cheque for £28 (£45 outside the UK). Cheques should be payable to Café Society and returned to: Café Culture, Association House, 18c Moor Street, Chepstow NP16 5DB or contact Suskia Bollen on 01291 636338 or email on subscriptions@cafeculturemagazine.co.uk Alternatively, if you wish to pay by credit card, please enter your details below.

Card No: ________________

________________

_________________ ________________

Valid From ______ /______ Expiry date: ______ /______ Last 3 digits of Security No. on Reverse _______ Name on Card:__________________________________________________________________ Post Code_____________ House No. ____________(for security purposes only)

CC_June10_p64-65.qxd:Layout 1

24/5/10

18:02

Page 64

NEW PRODUCTS

New Shmoo Thickshakes ‘topping’ the sales charts “Shmoo is Dinkum’s revitalised thickshake brand for 2010, and is powering ahead with sales since the re-branding in January,” says Ken Richards, Dinkum’s director. “Not only has the re-name and the new clear cups with domed lids helped to increase sales in outlets, the addition of a toppings package has also had its influence.”

The toppings package consists of 2 x Rosselle Aerosol Whipped Cream, 1 x jar of Milk Chocolate Curls, 1 x Jar of White Chocolate Fruit Crispies and a pack of spoon straws. Outlets are charging around 30p extra for cream and one choice of topping which allows the operator to make a secondary profit.

“Thickshakes are a luxury style treat drink but now with the toppings they are also fun, as purchasers are able to eat and drink together making them a ‘top’ choice for customers,” adds Ken (call www.dinkum.net, or call 0121 245 1945).

Newproducts Pantheon’s essential hot weather equipment With one of the hottest summers on record forecast by Positive Weather Solutions (a firm which has proven more accurate than the Met Office over the last two years) this is the time for caterers to ensure they are set to cope with the increased demand of a sun seeking public.

Easy to prepare, simple foods grow in popularity and Pantheon’s CG Contact Grills in smooth or ribbed options are ideal for paninis, grilled vegetables, chicken, steaks and burgers. Foods that evoke flavours of the Mediterranean are excellent in summer. Pizzas are particularly versatile too (Pantheon’s PO Pizza Ovens promise a reliable, durable

solution for caterers wanting to introduce them to the menu).

Until June 30th, Pantheon is offering special discounts across its extensive range of plug in equipment (call 0800 046 1570, or visit www.pantheonce.co.uk).

Cream Supplies at Caffè Culture Cream Supplies, an official sponsor of SCAE 2010, will be on stand L16 at Caffè Culture, hosting coffee making and molecular beverage demonstrations and tastings throughout the show. A line up of guest baristas and mixologists will show the numerous ways that Cream Supplies can bring new dimensions to modern coffee menus.

Products will include AeroPress (an ingenious, manual coffee maker used by top independent coffee shops seeking to explore gourmet brewed coffee and produce full, rich, ultra-smooth, filter coffee in just a few seconds whilst also creating a front of house ‘theatre’ experience) and the mypressi™ TWIST™ (a handheld espresso maker), as well as its range of Whippers, syrups, and toppings for use in smoothies or shakes or for scattering over desserts (call 0845 226 3024, or visit ww.creamsupplies.co.uk).

Flavour filled poppers explode onto market A completely new range of products believed to be the first of its kind – has been launched by Snowbird foods into the fast growing foodservice and ready meals markets for meat balls.

Anticipating this development, Snowbird, part of the Vion Food Group, has worked to create five varieties of unique, flavour filled 12g meat balls for buffets, launched under the range name of Poppers and can be made larger for use in ready meals, and wraps.

64 JUNE 2010

CAFÉ CULTURE

Food safe Poppers are fully cooked in the factory before being frozen so they can be defrosted for cold service or microwaved (in seconds) to prepare them for hot eating.

They will also oven bake and can be held under lights for long periods. The launch range comprises Beef & Ginger, Turkey & Cranberry, Fruity Lamb and BBQ Pork. The minimum meat content for all varieties is 50% (call 020 8805 9222 or visit www.snowbirdfoods.co.uk).

CC_June10_p64-65.qxd:Layout 1

24/5/10

13:14

Page 65

NEW PRODUCTS

New quarter pounder is a great all-rounder

Bespoke rival to snack delivery trucks hits the market!

Where many competitors produce a fixed design model based on a single chassis style, K-Tring says that its has entered a new, more economical niche in the market, offering bespoke conversions using a large selection of base vans with its new bespoke snack delivery model range.

The customer has the opportunity to include hot drinks systems, from hot water boilers, through incup and bean-to-cup machines to espresso units, plus the possibility of pizza ovens or heated delivery box racking systems, and

the usual keeping ovens for hot baked products and chilled sandwich displays.

“If a client can draw us a layout on a piece of paper – or we can translate their thoughts on to paper, we can take it from there. We have organised an excellent supply chain based on a “just-in-time” build process and being situated in the East Midlands, we are at the centre of the engineering hub of the UK, so nothing is beyond us – so far!” says MD, Andrew Mackness (call 07811 125816 or visit www.ktring.co.uk).

Produced by Paragon Quality Foods, a leading foodservice burger manufacturer, the new All Rounder Burger is a 113g (4oz) 80% beef product, which is scored to improve cooking times, comes individually quick frozen and is packed in 24s.

Paragon’s in-house development team successfully focused on the creation of a burger which would cook quickly from frozen whether it was chargrilled, grilled, griddled or fried, and the new product has already been snapped up by Upton Farm Frozen Foods, a member of the Sterling Supergroup.

“We asked Paragon to produce a replacement for our existing burger and my customers think the

Paragon All Rounder is an excellent product,” said Upton Farm managing director, Adrian Cook, who added that many of his customers (ranging from fast food takeaways through leisure outlets and pubs to fine dining hotels), think the Paragon All Rounder burger is significantly better than the brand it has replaced (call 01302 834141, or visit www.paragonqualityfoods.com).

RAP launch ‘lightest’ carton board sandwich packs RAP is re-launching its successful and extended range of packaging solutions for the independent retail sector - Fresh for 10 extending well beyond the original offer and including its successful Flexible Food Wraps, Hot Rap products for hot cabinets, food trays for salad ranges and a new range of day fresh and Freshpack sandwich wedges (the range also now available in printed kraft and white).

The Freshpack long life range of sandwich wedges are said to be the lightest carton board sandwich packs on the market,

www.cafeculturemagazine.co.uk

and the entire Freshpack range carries the On-Pack Recycling Label (OPRL), a standard now supported by many major retailers and conforming to WRAP’s strict recyclability criteria.

A typical sandwich pack weighs some 17g. RAP’s existing range of sandwich packs, weighing a typical 13g, was already the lightest carton board sandwich pack on the market.

The Freshpack range is now 15% lighter with all the associated savings in materials usage and transportation costs (call 020 8392 8320 or visit www.rapuk.com).

JUNE 2010 CAFÉ CULTURE 65

CC_June10_p66-68.qxd:Layout 1

24/5/10

16:59

Page 66

INDEX

Index of members of the Café Society For enquiries about the Café Society telephone Lee on: 01291 636338 or E-mail lee@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

CC_June10_p66-68.qxd:Layout 1

24/5/10

14:03

Page 67

CHECKOUT

Bean there Fixed that Repairs Servicing Sales

Subscribe today and keep in touch with YOUR industry!

CAFÉ CULTURE is published six times a year and currently distributed at the promotional subscription price of £28 per annum (£45 outside the UK).

Installation Delivery Training

zine

maga

For more information call 01291 636 338 An independent coffee brand for independent coffee shops E: info@coffix.com Tel: 0845 257 4316 Mob:: 07790 0 402144 4

W:: www.coffix.com

• The Ethical Coffee Company espresso range • Freshly Roasted Premium Coffee • Espresso specialist with expert advice • La Spaziale Espresso Machines • Bean to Cup Coffee Makers • Nationwide Installation • Barista Training

T: 0844 44 80 620

www.BestCoffeeBeans.co.uk

Coffee Shop Startup Guide Step by step guide in 137 pages!

Sign up for free newsletter www.howtosetupacoffeeshop.co.uk

g armer Do t o H & Bread W SPECIFICATION T SPECIFICATION 350 x 305 x 122mm Hotdof Capacity Capacity 30mmØ 3 12 Hotdof 18 Hotdog Hotdog Capacity Capacity 20mmØ

Glass Chamb G Chamber er Aluminium Bread Brread e Warmer Warmer a Adjustable Adjustable Thermostat Th hermostat Overheat Ove erheat Protection Protection Stainless Steel Steel

Onl y

£69.99!

220 volts olts 450 watts watts Back to to base warranty warranty D elivery Mainland Mainland UK £10.50 Delivery

ee-mail: -m mail: sales@victorianovens.co.uk sales@vic @ torianovens.co.uk

est.. 1980 est

Tel: T e ell: 01902 351477

www.victorianovens.co.uk www ww.victoria anovens.co.uk June 2010 CAFÉ CULTURE 67

CC_June10_p66-68.qxd:Layout 1

24/5/10

14:03

Page 68

CAFFE’ CULTURE LONDON - STAND L48

Anhelo is a precious refined blend made with the best Arabica coffees from Brazil and high plains of Central America.

Its success is due to the blend balance and accurate roasting as thought by the peculiar Neapolitan experience dating back to 1930.

It is only commercialised in the international quality markets such as luxury design hotels, gourmet restaurants, a few highly selected deli and coffee bars: a niche of professionals relying on customer’s care without any compromise.

1kg roasted beans bag 250gr ground coffee can with “aroma-saver” cap single dose espresso capsules instant coffee single dose bags. www.anhelo.it Napoli - Italy

anhelo fine italian espresso caffè