We are delighted to welcome you to the ‘Autumn’ issue of Café Life – going even bigger than the ‘Summer’ publication, with a monster 92 pages. This reflects not only the growing optimism in the café/coffee house sectors but the ongoing innovation in the market, as operators look to optimise menus and maintain customer loyalty.
LIFESTYLE
4-22 Lincoln & York / Simpsons Beverages / Franke / Zero Degrees / Roasting Plant Co ee / Brakes / La Lorraine / Burts / Beyond the Bean
PREVIEW
And for the first time, our How to Start & Run a Coffee Bar supplement is luxuriously encased within the magazine. But as usual, we had a surfeit of contributors – providing valuable advice to any new operators on the likes of machines, baristas, equipment, furniture and so much more.
It’s difficult not to salivate over our cakes/desserts special, while our always popular opening Lifestyle section showcases all the latest movers and shakers.
We have a preview of the industry event of the year – the lunch! show – while you can enjoy all the usual regulars, including another oh-so-sweet Specials Board. Just one more issue to come in what’s been a manic 2024 so far. Cheers!
Alex Bell - Editor
24-26 lunch! Show – the de nitive café, co ee shop & FTG event
HOT FOOD FOCUS
28-34 Regale / Bridor / Funnybones Foodservice
HOW TO START & RUN A COFFEE BAR, VOL 7 35-68 Lumina / Sable / Fracino / Evoca / Welbilt-Merrychef / Conglom / Sabert / Contract Furniture / Grind / Serendipity2 / JING / Ian Kissick
CAKES & DESSERTS SPECIAL 69-83 Tiptree / Tipiak / Central Foods / Frank Dale / Schulstad Pastries / Baileys Sauce
REGULARS
84-85 Specials Board – Pipp & Co, Bristol 86 New products 87 Index
Editor Alex Bell, Tel: 01291 636349, email: alex@jandmgroup.co.uk
Advertising Paul Steer, Tel: 01291 636342, email: ads@thecafelife.co.uk
Production Gareth Symonds, Tel: 01291 636339, email: gareth@jandmgroup.co.uk
Not only is Lincoln & York celebrating 30 years in the industry – but it has conducted fascinating research that we simply couldn’t ignore!
COMPREHENSIVE APPROACH
A family-owned business, Lincoln & York is one of the UK’s largest private label coffee roasters. And in its three decades, flexibility and strong partnerships have been key to growth. When it was founded, branded coffee chains such as Costa and Caffe Nero simply didn’t have the high-street presence. But today’s explosion of coffee culture has meant customer needs are always evolving.
“With such major changes taking place in the sector, it’s key to keep asking ‘are we still relevant? and ‘does the market still want what we do?’”, said Ian Bryson, managing director at Lincoln & York. “By doing so, we can ensure we’re always adapting and
STYLE
consistently delivering great quality.
“As well as keeping our finger on the pulse, our people have made a huge impact in creating the business. We hire based on attitude and passion, not purely experience. When working together towards a shared goal, we become the best trading partner we can be, renowned for passion, service, flexibility and reliability.
“What is required from a partner goes beyond just sourcing high grade commercial coffee. Customers depend on the wider support that we offer, such as our market leading category insight and expertise. There are only 135 coffee Q Graders in the UK – three of these are in the Lincoln & York team – giving hands-on advice through cupping and tasting sessions, to refine blend and barista training.”
WHAT’S YOUR FLAVOUR?
The rise in speciality coffee is a fascinating one. Lincoln & York originally had a dark roasted blend of arabica and robusta beans as its core offering. But there is now an extensive demand for 100% arabica blends and medium-lighter roasts, allowing the individual flavours to really stand out.
“In 2023, coffee overtook tea as the nation’s favourite hot drink for the first time.1 Not only have we seen a rise in UK consumption – but increased demand for better quality coffee and espresso-based drinks on the high street,” continued Bryson. “It’s milkbased drinks and indulgent coffees with the addition of flavoured syrups and toppings that are most popular. Lattes, cappuccinos and flat whites are drinks of choice for over half of consumers, according to our independent research. Furthermore, over 50% of those who ordered these drinks occasionally or always add a flavoured syrup.”2
Over the past decade, there’s also been a major uptake in demand for speciality coffee. Almost half of those surveyed in our independent research have said they would ‘always’ or ‘occasionally’ pay more to try a special blend or single origin. 3
“The growth of major chains also presented an opportunity – and our investment in the roastery has allowed us to build capacity, and scale and grow alongside our customers. We’ve remained flexible, having six coffee roasters from 30-600kg, meaning we can serve every channel, from
independent cafés to wholesalers, retailers and high street chains, and producing multiple pack formats across 15 packing lines – an impressive feat for a family of coffee roasters.”
SWEET THING
Having conducted its own research, Lincoln & York has some exclusive insights on behaviour. “Younger consumers are going out more and opting for iced coffees, alternative milks and flavoured syrups. Around 40% of consumers aged 18-34 are drinking more coffee out of home than five years ago, and 15% in the same age group select iced coffee as a favourite drink, placing it ahead of flat white and cappuccino in overall preference. Additionally, 75% will occasionally or always add a flavoured syrup to coffee, whether it’s hot or not.”2
Costa, Starbucks and Caffe Nero are the top three preferred brands. Interestingly, McDonald’s and Greggs take the next two spots in terms of favoured OOH outlets.
“Our latest research suggests a growing emphasis on diversity and customisation, and we’re looking forward to watching it change and adapt to keep up with these trends.”
But remembering to acknowledge the wins is also important, so the team will come together to recognise its remarkable longevity.
“While our business has come a long way since the early days of handroasting beans in a garden shed 30 years ago, we’re proud to still have the same passion. Tying in the celebrations with London Coffee Festival earlier this year, we used this as the perfect stage to showcase a special 30th anniversary heritage blend especially for the occasion. It came from our in-house Q Graders and took the components of the very first Lincoln & York blend but with a modern-day twist.”
TEAM EFFORT
The business roasts and supplies coffee to 32 different markets of varying sizes and supplies almost 9000 tonnes every year – with plans to double the business in volume terms by 2026.
“We have made over £4 million in investments over the past four years, in areas such as our 600kg roaster (the biggest in the UK), a high-speed retail packing line and a warehouse and storage facility. We also have a state-ofthe-art coffee lab and innovation space at the roastery. Later this year, we’ll
install a high-speed 1kg packing line.
“But we are acutely aware of climate change – and are proud members of World Coffee Research. We will support the organisation’s goal of launching 100 new climate-change resistant varietals of coffee by 2030. It is predicted that the land suitable for growing coffee will decline by 50% between now and 2050 if nothing changes, yet the demand for coffee in the same period is expected to double.5
“So, we want to secure a sustainable future for all our local and global coffee communities by sourcing responsibly and creating more sustainable packaging solutions. Our roastery was awarded Carbon Neutral status in 2023 – working in partnership with not-for-profit One Carbon World; and we are committed to 100% recyclable packaging by the end of the year.
“We’re also committed to making a positive contribution in farming communities that we source from, extending our partnership with Omwani Coffee and Migoti Coffee, where we are funding the construction of a reservoir in Burundi.”
1 Statista Global Consumer Service – Aug 23
2 Vypr L&Y research 10/07/24-17/07/24
3 Vypr L&Y research 04/10/23-11/10/23
4 Kantar OOH Usage Panel, 52 w/e 9 June 24
5 Projected Shifts in Coffee Arabica Suitability among Major Global Producing Regions Due to Climate Change (2015)
Indulge yourself
Think autumn and winter, think syrups! Caleb Simpson, managing director of Simpsons Beverages, takes us through the trends and a cornucopia of flavour opportunities.
As preparations begin for the festive period, tell us about your latest products for the café/coffee house sectors. This time of year is always a great opportunity to innovate with unique and creative syrup flavours. For Christmas 2024, we have been working on cinnamon bun, peppermint, honeycomb, cranberry & clementine, burnt marshmallow and spiced gingerbread.
The introduction of limited-edition festive coffee syrup flavours provides an excellent opportunity for brand differentiation and promotional campaigns, attracting customers and boosting footfall. As seasonal drinks are often perceived as premium, they have potential for higher margins, enhancing overall customer experience, increasing loyalty and repeat visits. Festive drinks often pair well with other holiday treats, leading to an opportunity for increased sales of complementary items.
You’re at the cutting edge of coffee/drink flavourings. What trends are you seeing in terms of consumer demand? Popular choices include a blend of nostalgic and innovative tastes. Retro and comforting flavours like tiramisu, black forest and chocolate fudge are making a comeback, appealing to those seeking comfort and familiarity in their coffee. While salted caramel remains popular, new variations like blonde chocolate and caramelised biscuit also appear to be gaining traction.
multiple categories, including milkshakes, post mix and juice. Established for 90 years, we have a large and loyal customer base which includes well-known chains of coffee shops and quick-serve restaurants across the UK and around the world. However, we never disclose the details of our customers, which is something they find very reassuring.
Obviously, the industry, and consumers, have been under major financial pressures. How do you balance value for money with spiking costs.
Nuts and chocolate combos are a classic combination currently proving popular, combining pecan, pistachio or macadamia with milk, dark or white chocolate, creating decadent drinks.
Can you expand on your relationships with cafés and coffee houses?
At Simpsons Beverages, we supply drinks across
We continually review the supplier base to ensure we purchase all our ingredients for the best price but never compromise on quality. Our new one-litre coffee syrup bottle is made from PET, enabling brand owners to offer a competitive price point in comparison to those perceived to be the market leaders, while maintaining healthy margins.
You’re very much about the science around flavours. What specific skillset does Simpsons have to keep you ahead of the curve?
We are always at the forefront of the latest trends and subscribe to a number of market data sources, managed by our in-house insight specialist.
What’s more, our NPD team is working consistently and proactively. This means we can partner with customers to ensure they are always one step ahead of the competition, giving them first-mover advantage.
Going into 2025, what do you think operators should be considering trend wise?
Perennial favourites – such as vanilla, hazelnut, caramel and cinnamon – will continue to dominate the market. These flavours are particularly popular during the autumn and winter seasons, providing both comfort and nostalgia. We expect the growing movement towards syrups with lower sugar content to continue, in response to consumers looking to enjoy flavoured coffee without the extra calories.
We also anticipate a growth in demand for floral and botanical notes such as orange blossom, lavender and hibiscus that add a sophisticated touch to coffee.
Bold flavours such as cardamom, nutmeg, ginger and even chilli can create warming coffees, appealing to those who want add a spicy kick to drinks. Hot honey is a popular new flavour combining both sweet and spicy – or ‘swicy’.
Staying on that theme, how can coffee shop owners best incorporate your products onto menus?
Pairing foods with flavoured coffees and syrups can enhance the whole taste experience. It’s worth remembering that the sweetness and intensity of the coffee and the food should complement each other, without becoming overwhelming.
Vanilla works with croissants, scones and desserts such as cheesecake and shortbread cookies. Hazelnut, on the other
hand, pairs with dark chocolate, while pears and apples in tarts or pies bring out nutty sweetness. Caramel-flavoured coffee works with millionaire’s shortbread, while pretzels or popcorn offer a sweet-salty balance. Pair cinnamonflavoured coffee with hot cross buns and mince pies.
Syrups and additional flavours are trending with younger people. How do you capture that key demographic?
Simpsons monitor the latest trends and innovation is key to appealing to this age group, introducing unique and fashionable flavours, alongside limited editions.
For those health-conscious drinkers seeking vitality and energy boosts from their coffee, ingredients like vitamins, minerals, guarana and ginseng can be added to syrups.
The shared experiences of Franke and British Triathlon have helped to develop a unique partnership within the sector.
"This looks to demonstrate the benefits and enjoyment of quality coffee, with a number of collaborations across seasons to come."
PERFECT COLLABORATION
Franke Coffee Systems UK has announced the start of a new partnership with British Triathlon.
The professional coffee machine solutions provider and leading sports federation are seeking to highlight the power of sharing experiences over a cup of coffee.
The partnership will create exclusive opportunities and giveaways for British Triathlon members, alongside showcasing Franke coffee machines at key sites.
Thomas Hall, UK head of marketing for Franke Coffee Systems UK, said: “The partnership between Franke Coffee Systems UK and British Triathlon is a perfect match. We have a unique opportunity to highlight the enjoyment of coffee and experiencing the moment
by working with a leading sports federation.
“We have seen a significant shift in the type and sector of businesses buying our coffee machines. Alongside companies looking to keep office employees energised and motivated throughout the workday, the number of enquiries from exercise facilities is on the rise,” added Hall.
HOT STUFF
The goal of the partnership is twofold: engaging with British Triathlon members and the wider UK sporting community to share a collective interest in coffee.
Ben Cummings, director of partnerships and commercial at British Triathlon said: “This looks to demonstrate the benefits and enjoyment of quality coffee, with a number of collaborations across seasons to come. Pausing for coffee, whether first thing in the morning or after a training session, is about enjoying the moment and appreciating
what you’ve achieved. The partnership with Franke Coffee Systems UK will develop this for our members and audiences with coffee experiences and moments to share our passion for swim, bike, run.”
Franke Coffee Systems UK will also be attending events and races to nurture these relationships, alongside hosting informal barista competitions for members.
Franke Coffee Systems, a division of the Franke Group, is a technology and solution provider of professional automatic coffee machines.
British Triathlon is the national governing body for triathlon and multisport in GB, and the home of swim, bike, run. Its vision is to create great experiences for everyone and develop an environment that makes Britain the world’s leading triathlon and paratriathlon nation, enabling success and increasing participation.
For more information, check out coffee.franke.com and britishtriathlon.org.
ON THE BUTTON
It’s been labelled a ‘Barista in a box’, with 200 Degrees looking to revolutionise the world of premium automated coffee machines across the UK.
STUDENT UNION
Midlands-based coffee company 200 Degrees have entered the premium automated coffee machines market, with the installation of their first Coffee 2GO unit. A growing business that has already expanded to 21 shops across the UK and over 500 wholesale clients, it’s vowing to ‘continue their mission to save the UK from bad coffee’.
Operating on a rebate model that requires no outlay from businesses upfront, 200 Degrees can roll out the machine in a variety of locations. Presented as the perfect coffee solution for spaces where there’s no room or requirement for a full people-led shop offering, the Coffee 2GO unit is being likened to a ‘Barista in a box’, with quality drinks at the touch of a button. 200 Degrees’ first Coffee 2GO unit was recently unveiled at a Student Roost accommodation block in Nottingham, where the first 200 coffees were given out free. Unsurprisingly, there were extensive queues!
Will Kenney, commercial director for 200 Degrees, said: “Quality is what drives us to reach people. There are so many scenarios where a cup of 200 Degrees coffee can make
your day better – whether you’re working, studying, on the move or relaxing. The machine looks pretty slick too.”
Dwight Heath, senior operations manager at Deakins Place, Student Roost, said: “It’s been a great experience working with 200 Degrees to provide their much-loved coffee to almost 2000 residents in Nottingham. We’re always looking to improve their living experience and having a Coffee 2GO unit is the perfect opportunity. The 200 Degrees team installed the unit and trained our team members how to use it free of charge.”
HUMAN TOUCH
Tim Moss is co-founder and project lead for Coffee 2GO, and is confident this product has found a gap in the market.
“We’ve applied our attention to detail, high level of service and general coffee geekery in our approach to the automated machines sector. We may be investing in technology but still think the human touch is the most important factor in this sector, and our commitment to this through support, communications and relationship
management it what makes it the best offering out there.
“Student Roost is an accommodation provider where we have a trial unit, while we look to install more across the University of Nottingham campus over the coming months. The Motorpoint Arena will also be including a Coffee 2GO unit in their upcoming refurb.”
Machine coffee is a challenge, as it varies greatly in terms of taste and quality. “We only partner with the best,” continued Moss. “The internals of the units are Swiss-made Thermoplan coffee machines. We have a great relationship and trust the build quality and functionality of the equipment.
“Arguably, these machines texture milk better than the majority of baristas in the UK! And of course we believe in the quality of our beans. It’s the same good stuff we serve in our shops and sell to customers online, freshly roasted and delivered to partners when needed.”
“We provide the units with no upfront cost to the partner, and they are suitable within high footfall areas that can guarantee sales of over 20 cups a day. The ultimate ambition is to get great coffee into the hands of people in as
"The internals of the units are Swiss-made Thermoplan coffee machines. We trust the build quality and functionality."
many corners of the UK as there is appetite for it. The scope is so wide and the possibilities endless.”
Looking ahead, 200 Degrees wants to continue to grow its online offering, with a focus on sales and subscription customers and a new retail website. “Wholesale operations are also on the up, with significant clients gained in F&B, and there are plans to open another shop towards the tail end of 2024. For 2025, we hope for more of the same please!”
f ull steam ahead for roasting Plant
Roasting Plant® Coffee, the retailer known for its Javabot™ Coffee System, has successfully completed its £7.9 million ($10m) funding round, which was oversubscribed.
The new capital will be instrumental in supporting ambitious growth and innovation plans, including value engineering of its Javabot™ Coffee System, and the opening of new stores in key markets across the US and UK.
With 40% of investment from existing shareholders, this demonstrated their continued confidence in Roasting Plant’s vision and proven business model; the remaining 60% was secured from family offices, highlighting the growing interest in its unique, techenabled approach to Specialty Coffee.
This funding will enable Roasting Plant Coffee to:
• Enhance Javabot™ Coffee System: Invest in value engineering and innovation to improve the patented in-store roasting and brewing system.
• Expand retail presence: Open new stores in strategic locations, including Washington DC, New York, Chicago and London.
“We are thrilled to have secured this significant investment to help us take Roasting Plant Coffee to the next level in the US and UK. Our mission is to provide the freshest coffee possible, roasted and brewed to order by the cup, and this funding will allow us to share our Just-Roasted passion with more coffee lovers.”
Entrepreneur and former owner Conforama Suisse SA, Dan Mamane, stated: “I invested in Roasting Plant because they have the best possible coffee, but also a highly differentiated experience. People are looking for
something more personal with better quality. With Javabot you can choose bean by the cup. It’s incredibly fresh and fast, while the food is delicious!”
The Javabot™ Coffee System is the only technology of its kind, offering a unique experience where beans are roasted in micro-batches throughout the day, ensuring the freshest cup
possible. Customers can watch as their beans fly through a Willy-Wonka style system of tubes, roasted and brewed to order from their single-origin beans.
New stores in Washington DC, NY, Chicago and London are set to open within the next 18 months, each featuring Javabot™ and designed to provide an immersive experience.
This measured expansion aligns with Roasting Plant Coffee’s commitment to innovation, quality and sustainability.
Roasting Plant Coffee has 15 roastery-cafes in the US and UK, supported by an experienced team of engineers and coffee lovers from the US and Switzerland.
The company develops and manufactures Javabot at its RP Labs facility in the US. Roasting Plant offers coffee at retail, wholesale and online, sourced directly from the nearest Roasting Plant Coffee roastery café.
Christmas innovation Brakes focuses on
Brakes, the UK’s leading foodservice wholesaler, has launched its new Christmas campaign featuring more than 1000 products to help caterers make the most of the festive period.
Innovation is a major focus, with the launch of more than 130 new products – Brakes’ most comprehensive festive NPD programme to date.
These range from a twist on favourites with Pulled Turkey or Turkey Hotdogs to decadent desserts, including Cinnamon Swirl Cheesecake or Chocolate & Sour Cherry Roulade.
The company has launched a brochure that can be downloaded from the Christmas section of the website. Brakes has added more sector specific information so that customers can instantly find information that is more relevant to their business. There are also downloadable point of sale materials to
help caterers make menus more visible.
Demand can often be volatile at Christmas with last-minute bookings, so Brakes has highlighted a range of ‘Freezer to Plate’ dishes that can be served from five to 15 minutes, also helping to minimise waste.
Across the website are a range of options to maximise returns, with a number of three-course meals all offering at least 70% margin, including vegan and gluten free options.
Paul Nieduszynski, chief executive at Sysco GB, said: “In the current market conditions, with the cost of living crisis still impacting demand in foodservice, getting Christmas right will be critical to the success of outlets.
“To help customers create winning menus, we’ve introduced a huge number of new products that offer fantastic standout, alongside the traditional favourites that deliver the
quality and value customers expect from Brakes.
“In addition, we’ve created a number of resources on the website, which are bespoke to different sectors to help caterers find the perfect solution for their business,” concluded Nieduszynski.
Introducing H-Pack’s exclusive, kraft paper pot range, including a UK first – kraft souffle pots.
This latest offering provides the catering and ‘food to go’ market with a more sophisticated choice of portion and souffle pots, for hot and cold foods, from sauces, curry and mushy peas to coleslaw and salads.
The quality pots are available in a range of sizes, including 2oz, 4oz, 6oz and 7oz. With complementary lids available in paper and PP (polypropylene), H-Pack is, once again, providing a fully sustainable option to ensure its customers have a packaging solution that is most pleasing to the end-user.
Stand out choices for stand out food.
on the very best
Hot ’n’ Fresh trades under H-Pack Paper & Bagasse Range
What trends are you seeing from consumers in 2024?
They are looking for value for money, along with better experiences when they do eat out – that’s according to a recent Mintel report1. They are also seeking authenticity and premiumisation. La Lorraine Bakery Group (LLBG) has tapped into this by developing a range of products offering exactly this, with quality, freshness and bundles of flavour.
Starting with its wide bread range, Panesco’s pre-sliced Pave Garde Forestier is a prime example of quality and authenticity. A healthy, lower carb option, this country style loaf is made from wheat, whole rye flour and roasted malt flour, enriched with brown linseed, soya and sunflower seeds. It’s perfect for those wanting something a little different at breakfast or lunch.
The pre-sliced Pave Garde Chasse is an example of premiumisation filled with goodness. Wheat sourdough enhances the taste of the crumb and thick crust, for texture and flavour.
Rebecca Calveley, trade marketing manager for La Lorraine Bakery Group, provides valuable insight on a market that continues to defy expectations.
Globalisation is another trend. With LLBG, cafés and coffee shops now have easy access to a wide selection, including Panesco’s Schiacciata Romana Multigrain and white presliced breads – both popular within the bakery channel. Ideal as a sandwich carrier, this traditional Italian flatbread is a type of focaccia featuring a real mix of wholewheat, rye flour, spelt, extra virgin oil and millet, linseeds and sunflower seeds. With its lightness
and Mediterranean flair, it’s ideal for those seeking something a little bit more exciting.
Panesco’s artisan half baguettes also deliver an alternative to the standard sandwich option.
Available in three variants – white, red pepper and multiseed – these half-baked delights are perfect for any catering operation. Thanks to the long resting and maturation time, they’re distinctive in terms of taste, bringing
extra flavour to the moist and semiopen crumb.
They are made using only the best ingredients, including wheat and rye flour and liquid rye sourdough. The white buchette is enriched with wheat germ, with the red pepper also filled with dried tomatoes, chilli pepper and a hint of tabasco. The multiseed variant is enriched with linseed, sesame seeds, sunflower seeds and oats.
The bowl bread is an emptied round sourdough to be filled with soup or salad – perfect for any catering environment. Its ‘to fill and/ or grill’ panini range is also a good morning option, served well as an open brunch sandwich.
Our delicious bread range fits perfectly within any café setup for a number of reasons, including the guarantee of freshness, consistency and, above all, quality. Whether it’s a brunch-type affair or lunch meal, for example, we have something for everyone, at every time of day.
And with authenticity front and centre, our new Topped Flatbreads are available in four variants: minced meat, pulled pork – pineapple, chicken kebab and veggie. The soft, yet crispy dough is decorated with fingerprints for a hand-crafted touch. These snacks are versatile and ready to be baked from the freezer, served within minutes.
Also, our innovative Rustic Rolls offer bundles of flavour. Available in white, brown and multiseed, each one goes through a unique baking process which sees the dough naturally burst and crack. The end result is an expressive rustic look and feel. The use of fresh yoghurt in the dough delivers a distinct yet timeless flavour.
How can these products be utilised best, from both a taste and economic perspective?
Consumers today want the best of both worlds – indulgence and health. Donut Worry Be Happy’s mouthwatering mini bites, for instance, offer café and coffee house operators just that, plus so much more. Indulgent and tasty, they are filled with sustainable, quality ingredients – using only RSPO-certified, segregated palm, cocoa and chocolate
that is 100% UTZ certified, along with real Belgian chocolate and fruit fillings. They adapt to the health-conscious consumer, using dough that is lighter and containing less fat than its rivals. Each bite can be defrosted within an hour and is ideal for cross selling alongside other growing categories, such as tea and coffee.
Muffins, waffles, cakes and brownies by Panesco – all available in its on-thego patisserie range, along with mini coffee items such as Mini American Muffin Mix and a Mini Donut Fancy Mix – can also be enjoyed with any hot or cold beverage.
Operators wanting healthier alternatives can also consider Panesco’s
Muffin Multiseed Red Fruit product (strawberry, blackberry and raspberry puree), decorated with a crumble of red fruits (mix of currants, blackberries and blueberries). Available as thawand-serve, this is an ideal alternative to the standard muffin, featuring linseed, millet, sunflower seeds and sesame.
Panesco’s new Mini Deluxe Viennoiserie Mix features everyone’s favourites all in one box. The delicate laminated pastries comprise an assortment of three French yeast dough pastries – custard rolls, raspberry jam rolls with a sweet pink sugar topping and hazelnut almond praline fingers, topped with caramelised hazelnut pieces.
How do you explain the increase in demand for indulgent fare?
The UK bakery market is worth £5 billion and is one of the largest markets in the food industry2. Café and coffee house operators stand to benefit significantly from incorporating a range of premium, indulgent offerings, as not only do they enhance the overall dining experience but also provide opportunities for upselling and diversifying revenue streams.
For instance, Panesco’s artisan swirl range. A rich, brioche-like dough is rolled out, an aromatic filling gets carefully spread on top, and swirls are formed and delicately cut – all by hand. Filled with five flavours – custard walnut, cinnamon, apple cinnamon, custard forest fruit and coconut cocoa.
Operators are looking to trim costs in difficult economic times. What advice would you give? They must find ways to streamline without compromising on customer satisfaction.
Here are a few strategic recommendations:
● Evaluate supplier relationships: Review existing contracts and negotiate better terms or seek out alternative suppliers offering competitive pricing.
● Optimise menu offerings: Conduct
a thorough analysis of menu items to identify high-cost ingredients or low-margin dishes. Streamline by focusing on best-selling items and optimising portion sizes to reduce food waste and control ingredient expenses.
● Implement efficient operations: Invest in staff training.
● Promote smart pricing strategies: Base these on demand fluctuations and seasonality. Consider valueoriented promotions or meal deals to drive traffic during slower periods.
How have you dealt with rising costs?
The increase in key raw materials has impacted the entire food industry. The cost of wheat, for example, is finally
"Operators stand to benefit significantly from incorporating a range of premium, indulgent offerings."
returning to pre-pandemic prices following global economic turbulence and conflict.
As one of the market leaders in frozen bake-off products in Europe, the increase in ingredient prices has allowed us to explore opportunities; not only in product innovation and development, but in terms of how we operate more efficiently and responsibly. Having said that, our ethos has remained the same throughout –we still aim for the best and the purest.
Who knows what the true impact of these increases will be years down the line. And although there are still concerns for the bakery industry when it comes to supply chains, rising costs and other inflationary pressures, there is a feeling of optimism in the air. It’s about being proactive and getting ahead of the game.
What does the future look like?
It’s promising. As an industry we are in a strong position. According to figures from Lumina Intelligence’s Food To Go Market Report, an additional 1000 outlets are expected each year to 2027 – with coffee shops, bakery and sandwich sites and travel hubs leading this expansion. As a business, our goal is to keep growing in a sustainable way, with a passion for quality and innovation. We will always strive for product excellence, with every serve.
1 mintel.com/insights/food-and-drink/mintelreveals-latest-foodservice-industry-trends. 2 fob.uk.com: About the bread industry –industry facts.
DEVON SENT
With such glorious arable land to work with, it’s no surprise that Burts delivers snacks and crisps of the highest order.
GROWING TOGETHER
Perhaps the most traditional of café snacks, the humble crisp is enjoying a renaissance. There is a never-ending cascade of avours, with spicy currently at the trend forefront.
Mintel’s UK Crisps, Savoury Snacks and Nuts Market Report 2024 revealed that the crisps and potato-based/other snacks dominate volume sales in the UK snacking market with a 76% share – with retail sales of crisps, savoury snacks and nuts forecast to exceed £7 billion by 2028. It also stated that evening snacking occasions were a huge opportunity for operators.
One industry player well-versed in the excellence required for such a sought-after product is Burts, born
in Kingsbridge, Devon, back in 1999. It’s launched a limited-edition Spicy Barbeque option – combining heat with depth. “The umami taste complements our existing range,” said Maxine Stringer, head of technical at Burts.
“It showcases our commitment to innovation, with exciting avours that
"Post-pandemic, we have noticed a significant shift in how people enjoy our products."
our customers will love. We’re always looking to elevate our range, and Spicy Barbeque is the latest example of how we’re pushing the boundaries of what’s possible with hand-cooked chips.”
Provenance is a priority. It’s not just about sourcing local ingredients but celebrating the rich heritage and talent of the South West.
“We are known for making premium, hand-cooked British potato chips with care, and that starts with the growers and suppliers. For example, premium quality Cornish potatoes from Colwith Farm; award-winning Mature Clothbound Cheddar from Quicke’s to add a touch of West Country air; and our Beef & Mustard Ridges use real organic beef from The Evers eld
Organic Farm. We not only ensure topnotch results but also support the local economy. We even feature the names of growers on the back of our packs!”
DEVONIAN ROOTS
The sense of ambition and drive is unmistakable at Burts, winning Great Taste awards back in 2001 before outgrowing the Kingsbridge production plant and moving to a new site in Plymouth ve years later. Guinness potato chips made their debut in 2012, while the business became part of a much larger family, Europe Snacks, just last year.
“In FTG and foodservice, our partnerships are key to success,” continued Stringer. “We have built strong relationships with distributors like Bidfood, ensuring products
are readily available for a wide range of customers. This allows us to consistently deliver quality and variety. These commitments mean the continued supply of top-tier snacks that meet evolving market needs.”
The seismic long-term impact of Covid is impossible to fully assess –but in terms of snacking, the avenues open to agile operators and producers are undeniable.
“Post-pandemic, we have noticed a signi cant shift in how people enjoy our products. While there has been signi cant growth in out-of-home consumption with the return to public spaces, we are also seeing an increase in at-home indulgence. Our snacks are being used in get-togethers after a
long working week. Looking to 2025, we expect this balance to continue.”
What we do know is that when you’re working in a multi-billion-pound sector, competition is likely to be erce – but Burts keep the philosophy simple.
“We just focus on what we do best. You cannot compare our products to others because our people are our greatest asset. Their dedication and craftsmanship ensure that every batch of Burts chips is something special.
“Our approach has always been entrepreneurial and it is this focus that has kept us thriving. We are proud to have stayed true to our Devonian roots, ensuring that every product that leaves our doors is up to the high standards we set when we very rst started.”
Sweetbird flying high
Beyond the Bean is incredibly proud to share that it’s won SCA’s Best New Product Award ‘Specialty Co ee Beverage Additive’ 2024 at World of Co ee in Copenhagen, for the new Sweetbird Popcorn Syrup.
The Specialty Co ee Association Awards aim to recognise excellence and encourage innovation, design and sustainability. Judged by industry professionals, they are intended to highlight products that represent quality and add value within the consumer and commercial elds around the globe. So, a big thank you to SCA for recognising the wonderful Popcorn Syrup – Team Bean is delighted!
The award-winning Sweetbird Popcorn Syrup allows you to add the delicious avour of sweet, buttery popcorn to hot and cold drinks, capturing the essence of this movienight delight in every sip. The rich, strong savoury corn avour with a slight roasted nut note and a buttery sweet nish will transform drinks into irresistible treats.
Popcorn syrup makes the perfect latte and also adds a touch of fun and excitement to milkshakes, frappes and hot chocolates – and be sure to go all out with the toppings. Pile whipped cream high, drizzle with caramel sauce, then nish with some popcorn for really Instagramable serves!
Approved by The Vegan Society, like all Sweetbird syrups, it tastes delicious with alternative milks or perfectly partnering with Sweetbird Vanilla Bean or Ca e Frappe for a vegan-friendly treat. Free from arti cial preservatives and colours, the syrup is made at Beyond the Beans’s AA+ BRCGS-accredited plant in Bristol.
This award isn’t Beyond the Bean’s only achievement this year. In 2024 alone, it has won 16 Taste of the West Awards, while Sweetbird Hibiscus Syrup and Bristol Syrup Company Yuzu Sherbet Syrup gained 2-Star Great Taste awards.
To nd out more, visit sweetbird.com.
SCAN ME to find out more
Revamp your café offering at lunch!
The legendary lunch! is back. The definitive café, coffee shop and FTG event returns to ExCeL London on 18-19 September, showcasing leading brands, launches and industry titans… all under one roof.
It’s the annual meeting place for café operators to connect and discover
Considered two of the most important days on the industry calendar, showtime is nearly here!
the best food, drink, technology and services from over 500 exhibitors. Taking place alongside the 10th anniversary of Casual Dining, the definitive restaurant, pub & bar event, operators can expect even more innovation and unmissable content.
Thousands of decision-makers have
already registered, including buyers from 200 Degrees Coffee, BloomsYard, Caffè Nero, Coffee Republic, Costa Coffee, FCB Coffee, GAIL’s Bakery, Harris + Hoole, itsu, LEON, Pret A Manger, Puccino’s Worldwide, SSP, Starbucks, Tortilla, Tossed and many more.
“lunch! is the place to be if you’re in the industry,” said Will Stratton-Morris, CEO UK, Caffè Nero.
WHAT’S FOR LUNCH!?
From functional snacks to healthy drinks, and ethical coffee to bestselling sandwiches, an extensive list of exhibitors promises to elevate cafés
SPEAKERS CONFIRMED SO FAR FOR 18-19 SEPTEMBER INCLUDE:
● Joanne Elsdon, head of food and drink, Greggs
● Stephen Grocutt, founder, Cornish Bakery
● Hannah McKay, head of food & beverages, Caffè Nero
● William Gordon-Harris, executive chairman & CEO, Knoops
● Kallie Kocourek, vice president UK, Roasting Plant Coffee UK
● Jack Brewitt, founder & CEO, 92 Degrees Group
● David Campbell, chair, Ole & Steen
● Will Stratton-Morris, CEO UK, Caffè Nero
● Cathy Goodwin, global head of food innovation, Costa Coffee
● Damon Conn, growth & business development director, WatchHouse
● Will Kenney, commercial director, 200 Degrees Coffee
● Edyta Stec, director of operations, GAIL’s
● Russell Simpson, director of operations, The Coffee House
● Matt Fountain, MD, Bewiched Coffee
● Rusty Warren, senior culinary and innovation manager, Subway UK&I
across the nation. The show will feature new ranges from leading brands including Capri-Sun UK, Fox’s Burton’s Companies, Lindt & Sprungli, Lipton Ice Tea, Twinings, Typhoo Tea, Yeo Valley, Flexeserve, Jimmy’s Iced Coffee, KIND Snacks, Lavazza, Magrini, MOMA, Simply Lunch and TRIP.
START-UPS & INNOVATION
The popular Innovation Challenge is back, showcasing products that have made their debut in the last 12 months, many of which are launching live at
REGISTER FOR A FREE TRADE TICKET TODAY lunch! the definitive café, coffee shop & food-to-go event, will take place on 18-19 September 2024 at ExCeL London. The show is co-located with the 10th anniversary of Casual Dining – the definitive restaurant, pub & bar event, and together they will feature over 500 exhibitors.
For more information and to register for a free trade ticket, visit lunchshow.co.uk and quote priority code VLU50.
the show. Visit the Gallery to see what’s new to the market, vote for what catches your eye and be part of the audience to hear the finalists’ pitches.
And the Start-Up Zone is an opportunity to meet a collection of suppliers that have been on the market for 18 months or less.
Challenger brands confirmed in the Zone include: Desilicious, Dot Dot Bubble Tea, Gelarto UK, Health Bae, Neptune Spring Water, No More Lids, OLALA!, Porij, Riviera Iced Tea, Tru Foods, Win Win Water and Yogoody.
IGNITING INSPIRATION
Industry leaders will take to the stage for the highly anticipated, free-toattend seminar programme, including exclusive keynote interviews, exciting panel sessions and data-driven insights across three theatres (sponsored by Lipton Ice Tea).
This also incorporates a dedicated Coffee Shop Keynote Theatre.
The line-up includes Julian Metcalfe OBE, founder of itsu and co-founder of Pret; Emma Woods, chair at Tortilla; Will Stratton-Morris, CEO UK of Caffè Nero UK; and the always popular Shereen Ritchie, CEO of buns from home.
The latest names to be announced include Jason Cotta, chief growth officer, itsu; Roland Horne, founder & CEO, WatchHouse; Keith Bird, former CEO for Marugame Udon Europe; Neil Sebba, managing director, Tossed; and Christian Binney, food development director, Burger King.
MEET WESTPAK – STAND L925
Westpak is an award-winning supplier of diverse and sustainable packaging solutions to many of the biggest names in the UK’s foodservice and grocery industries.
One of its breakthrough designs is being featured at lunch!, called the ‘HeatWave’. It’s a series of pizza box liners that dramatically improve heat retention. This creates a raised and aerated platform, minimising heat dissipation through the base of takeaway pizza boxes.
It will fit into existing, standardised cardboard pizza boxes, with a series of alternating concave and convex domes that lift the base away from the bottom.
It’s a first year of exhibiting at lunch! for Westpak –and they’re excited to be taking part, seeing the event as ideal for connecting with key areas of foodservice. From coffee shop chains and cafés through to FTG outlets, caterers and divisions of supermarkets. Each area of the industry that the lunch! show represents is an ideal match for the business as a major supplier.
MEET REGALE – STAND L121
Regale Microwaves Ltd is excited to announce its participation at lunch!. As leaders in the distribution of commercial microwave ovens and accelerated cooking solutions, Regale is set to unveil a range of products.
The Panasonic NE-1878 commercial microwave leads the line-up, representing the most significant technological advancement in professional microwaves in the past 30 years. Utilising inverter technology, it ensures faster, more even and gentler cooking. It operates with up to 10% less energy than standard microwaves.
The Panasonic NE-C1275 Combination Commercial Microwave Oven is a versatile solution for establishments needing efficient cooking capabilities. This plug-and-play appliance operates on a 13amp power supply and combines microwave, grill and convection functionalities for rapid results.
MEET FRI-JADO – STAND L241
Fri-Jado, a leading manufacturer of food display equipment, is focused on innovation and technological development. Visitors can enjoy the all-new hot and cold Deli Counters (DC), MCC Cold self-cleaning condensers, MCC drop-ins, MDD hot holding range and the award-winning MTT countertop appliances.
The hot and cold DC range brings performance, efficiency and unrivalled visibility to the FTG market. Features include an innovative self-cleaning condenser with the capability to reverse the fans during the defrost cycle – returning air over the condenser to clear away any dust. Alternatively, for those seeking a more conventional display unit without the burden of traditional equipment, Fri-Jado’s ever-popular MCC range is now equipped with a self-cleaning condenser. Operators can drive efficiency, lowering both maintenance requirements and total cost of ownership.
MEET CONGLOM – STAND L375
Conglom International has over 35 years’ experience in manufacturing and distributing a variety of consumer, industrial and packaging products. It has a worldwide reach, with an international head office in Canada, incorporating the US, Europe, Asia and Australia. It will be showcasing four brands at the show. iECO is the natural choice for ecological products, incorporating packaging that is both recyclable and home compostable. Titan covers all items needed in the back-of-house hospitality arena, while Café Express encompasses all drinks and storage requirements. Finally, SaniGuard is the safe choice for hygiene products such as vinyl and nitrile gloves in various colours and sizes, plus food preparation PPE.
A Conglom spokesperson said: “lunch! is an outstanding exhibition that draws in buyers and operators from all market sectors. Luckily, Conglom International can respond to whatever is required.”
MICRO MANAGEMENT
ALL ENCOMPASSING
Choosing the right oven equipment isn’t easy, with so many options in the marketplace – but Regale’s expertise is unrivalled.
A strong hot food offering is essential to the success of any foodservice outlet, providing it’s served quickly and efficiently. An equipment solution needs to tick both boxes, which is where Regale comes in.
“Regale supplies the industry with the Panasonic SCV range of accelerated cooking ovens, boasting a compact design that maximises countertop space by allowing easy stacking,”
said Iain Phillips, managing director of Regale Microwave Ovens Ltd.
“It’s also an ideal solution for garden centres looking to cook, toast, bake, grill and reheat a wide range of fresh or frozen foods during busy breakfast and brunch trading.
“The touch display ensures user-friendly operation, while its ventless cooking, catalytic converter and easy-toclean interior cavity simplify maintenance. Equipped with Panasonic’s twin inverter technology and combining powerful convection grill and microwave energies, along with a temperature range of 180-280°C, the SCV range guarantees consistent results and even cooking, without cold spots.”
Another product in Regale’s extensive portfolio is the Lincat CiBO+. “This high-speed ventless oven has set a new standard in versatility, designed to be used virtually anywhere. The fully customisable QPad touchscreen features 40 menu items, enabling efficient operation and menu navigation. With its compact footprint and plug-and-play installation, CiBO+ optimises space in busy catering kitchens while delivering fast results – enhanced with TriHeat Technology, combining TurboAir, ContactBase and Microwave, for superior cooking performance.
RELATIONSHIP BUILDING
The Regale team has unrivalled expertise in commercial and accelerated cooking ovens.
In 2023, the business celebrated 40 years of operation and was recognised by Panasonic as the world’s largest reseller of its commercial catering equipment. It also stocks products from other top brands, including Sharp, Merrychef and Samsung.
HOT FOOD
And the aftersales support makes it stand out as a business. Delivery is free of charge on a next-workingday service for all orders to the UK mainland received by 2pm. Along with free onsite training and menu development for customers, Regale also offers full manufacturer’s warranty with many products. Most have a three-year parts and labour warranty, excluding light duty models.
“Regale Microwave Ovens is the only commercial microwave specialist in the UK, so we know what we are talking about,” continued Phillips.
“I also believe we’re a business that’s easy to work with. Fundamentally we’re nice people – and that’s what really counts in this industry.”
Regale has a long-standing relationship with several coffee chains, including Caffè Nero and Blank St.
It provides microwave and speed convection oven equipment, plus a unique swap-out solution that ensures minimum downtime and lost profit.
“From start to finish, we are wholly committed to assisting every customer, at every stage of their journey. Whether it’s brand partners, service engineers or operators, we will always strive to deliver quality alongside excellent service.”
In terms of the future, the business is looking to nurture these long-standing relationships.
“The team will continue to offer onsite training and expert guidance, ensuring operators are maximising the potential of their microwave and accelerated ovens.
“Regale has become renowned for its customer service, and this is something we are extremely proud of. We will talk and meet with new and existing clients to give them what they want – delivered with a smile!”
CRAFTED WITH CARE
It’s a crucial time as we move into autumn and winter seasons, with customers inevitably opting for something warmer – which is
where a separate oven can come in handy. “Speed ovens are ideal for hot sandwiches, pastries and pies, but in cold weather, porridge, soup and hot (wet) fillings for jacket potatoes such as chilli or baked beans are cooked much quicker in a quality microwave.
“Panasonic’s NE-1878 is a fantastic piece of equipment that offers speed and consistency. This must-have piece of kit uses inverter technology for faster, more even and gentler cooking, and will typically have running costs 10% less than standard microwaves. Power delivery is also much smoother, so cooking is more even. This is a major benefit when cooking from frozen or defrosting.”
Of course, quality equipment ensures reliable performance, durability and efficient operations, which is why this investment should be a priority for café and coffee shop operators.
“Regale stocks commercial microwaves and accelerated highspeed ovens from all the leading brands, each known for manufacturing excellence and innovation. But in terms of innovation and new trends, it’s not so much about the equipment itself, but more about what operators can do to ensure products are fully operational to avoid large repair bills. Keeping equipment clean is one way of guaranteeing this.
“Regale’s exclusive Microsave Cavity Liners are an ideal cleaning solution for microwaves. Offering a sustainable alternative to traditional methods, these liners reduce the reliance on harsh chemicals and disposable supplies. Their durability and longevity
make them a cost-effective investment, providing ongoing protection without compromising on performance.”
The Cavity Liner is simply inserted into the microwave to protect the walls, roof, floor and back of the appliance when in use. It takes 30 seconds to remove, clean and put back in, protecting the investment for years. It also costs far less than a single callout from an engineer, let alone the parts needed to repair due to poor cleaning.
Microsave’s Teflon cooking trays also help ensure a clean cooking environment inside your appliance. Designed specifically for microwaves and accelerated cooking ovens, these new trays represent a significant advancement in equipment. Crafted with an extra-thick Teflon coating and featuring a 25mm wall to contain spills, they offer exceptional durability.
"Crafted with high-grade materials and precision engineering, these trays allow operators to optimise oven space by accommodating multiple trays simultaneously."
The trays, now available in two sizes (290mm x 260mm and 30mm deep and 280mm x 180mm x 25mm trays), come in blue, black, red and green to prevent cross-contamination. They are further reinforced with a medical-grade stainless steel rim, wrapped in a Teflon cover for added safety and hygiene.
“Crafted with high-grade materials and precision engineering, these trays allow chefs and operators to optimise oven space by accommodating multiple trays simultaneously. This unique feature not only boosts operational efficiency but enhances cooking performance.
“Regale is also launching Microsave Teflon Base Liners, specifically for Panasonic SCV2, SCV3 (MIB-SCV 385mm x 326mm) models and NE-C1275 (MIB1275 427mm x 318mm) models.
“These innovative
liners are tailored to prevent costly damage caused by food spills. In commercial settings, spilt juices from meats and pies often seep onto the oven’s ceramic base, where they can burn and cause irreparable damage. This not only compromises hygiene standards but also leads to operational disruptions and costly repairs.
“Adopting a sustainable strategy can be a worthwhile investment for any business, particularly now that people are more environmentally aware. Using eco-friendly products such as our Microsave Cavity Liners makes a real difference to businesses to not only improve day-to-day operations but also enhancing its core green values,” concluded Phillips.
For more information, visit regale.co.uk – and check out our lunch! preview on pages 24-26.
recognised as the best craftsman in France for bakery. “Their expertise and perspective help to enrich our ranges.”
QUESTION OF INDULGENCE
As we move towards autumn/winter, it’s imperative operators adjust menus. “They need to modify and tweak dishes to satisfy consumer appetite for hot meals. Indulgent foods tend to become more popular and dishes with warming flavours typically do well. We have a wealth of recipe inspiration that will resonate. For example, our Bun ‘n’ Roll can be adapted to suit sweet or savoury recipes, with our Avocado Toast Burger recipe, Bun ‘n’ Roll English Brunch recipe and Lemon Meringue Bun ‘n’ Roll being particularly popular.
Taking the temperature
As chillier weather sweeps in, menus inevitably need to warm up – and Bridor is well placed to deliver.
GENERATION GAME
From traditional to innovative, when it comes to breakfast and brunch, cafés need to be agile with their food offering. And French bakery manufacturer, Bridor, is highly regarded for its versatility, focused on taste convenience and nutrition – including loaves, rolls and baguettes, croissants, pain au chocolat and pain au raisin.
“At Bridor, we’ve noticed that consumers continue to favour traditional breakfast items like bread and baked goods, particularly croissants and pain au chocolat,” said Erwan Inizan, Northern Europe sales director, Bridor. “While croissants have long been a staple on the UK breakfast and brunch scene, there’s a trend towards new formats in recent years. This is crucial for keeping consumer interest alive in the category. As this evolves, cafés have a prime opportunity
to expand croissant offerings by introducing on-trend varieties.”
While known as a French bakery manufacturer, Bridor’s mission is to celebrate the diverse bakery traditions of the world. “Each culture has its own rich heritage of unique recipes passed down through generations, and we aim to bring these to customers in fresh and inventive ways,” continued Inizan. “Whether that’s a Nordic loaf, an Ultra Kanel Swirl or Breizh ‘n’ Roll, our skilled bakers and chefs imagine products that honour their traditional roots.
Additionally, the influence of social media cannot be underestimated.
“Play into the visual expectations of customers. Trends move quickly on Instagram and TikTok – our regional salespeople are constantly informing me on the market and areas of interest. Premiumisation is growing and we’re seeing decadent, generously sized specialised pastries gaining attention.”
“We consistently introduce a steady stream of NPD, suiting different moments of consumption. From breakfast and brunch to lunch and snacks, we cater to different outlets, based on their requirements.”
There are also collaborations with high-profile chefs, like Pierre Hermé and Frédéric Lalos, who is
Bridor delivers a steady stream of NPD, thanks to an expert team. “For example, our ARTY Viennese pastries represent a three-year journey of extensive research and development to introduce a never-before-seen industrial bakery tool to create the pastries, which includes the 75g ARTY Croissant and 80g ARTY Pain au Chocolat. They boast a pyramidal shape with layered laminations, while an innovative folding technique results in the new ultra flaky and structural Pain au Chocolat – a first in the world of industrial baking,” said Inizan.
The Bun’n’Roll
A pure butter puff pastry bun for truly original burgers and desserts!
Made using delicious pure butter croissant dough
Convenient: ready-to-bake frozen buns supplied in paper cases
A whole new world
Menu flavour bombs from Funnybones Foodservice are simple and effective, via sauces and seasonings.
VIBRANT & GLOBAL
While hot food has been the standard across pubs, bars, hotels and restaurants, cafés have typically reverted to sandwiches, salads, soups and light bites. However, there has been a growing demand for heartier food, alongside greater customisation.
This can be achieved with the help of sauces and seasonings, claims development chef at Funnybones Foodservice, Tom Styman-Heighton. “These flavour bombs are a great way to instantly diversify an otherwise simple menu in an extremely costeffective way.
“For example, burgers are a crowdpleaser on any lunch or dinner menu, but can become a bit monotonous. Mix up the offering by utilising the likes of Funnybones’ Rio Pacific Korean BBQ sauce. Featuring notes of ginger, garlic, sesame and Asian pear, it delivers all the sticky sweetness of a classic American dip, with the spicy twist of the Far East. It works perfectly drizzled over a burger alongside chilli mayo and
kimchi slaw – also helping to meet the demand for global cuisine.
“Similarly, Funnybones’ Rio Pacific Al Pastor and Cochinita seasonings help bring alive the tastes of Mexico. Thanks to notes of chilli, pineapple and achiote, Al Pastor is earthy and smoky, while Cochinita is punctuated with sweet orange juice, achiote and charred garlic, delivering a vibrant colour. Apply as a dry rub or sprinkle into melted butter and baste before cooking.
“Operators can make additional sauces by combining ones they already have with mayo for an instant twist. Simply mix one-part mayo and twoparts Funnybones’ Rio Pacific Jalapeno Jelly for a spicy dip, two-parts mayo and three-parts Rio Pacific Redpepajam for red-hot chilli mayo, or equal parts mayo and Rio Pacific Buffalo Wing Sauce to take the edge off this punchy dip, while creating a creamy texture.”
BRUNCH READY
For those seeking convenient, readyto-serve menu items that free up staff time, while still meeting the demand for internationally inspired dishes, Funnybones’ recently added empanadas or taquitos may be more appropriate. “The empanadas are available in two flavours: a blend of finely minced beef and pork, with Spanish tomatoes and vibrant fresh herbs, and a vegetarian-based kale and pumpkin-filled version. This traditional Latin American
pastry can be baked or heated via high-speed ovens such as Merrychef, which many cafés will have for heating paninis as a matter of course.
“Similarly, Funnybones’ taquitos –miniature corn tortillas, rolled around a filling then fried for a crispy exterior – work at lunch, thanks to flexible portioning opportunities. Available in fajita chicken or vegetarian-friendly hot jalapeno cheese fillings, serve in small portions of two or three as a light lunchtime snack, a larger portion of five to seven or a sharing plate of 10+, with sour cream, guacamole and salsa.”
Cafés wanting to maximise sales have shifted towards earlier opening hours to serve hot brunch menus, while the rise in health-conscious diets is prompting many to go free-from, gluten-free or plant-based. While these options play a prominent role at lunch, they can be overlooked at brunch.
“Funnybones’ thick, fluffy, Americanstyle vegan pancakes eliminate the need for complex alternative recipes. They feature a subtle vanilla aroma and can be sold at different prices, depending on toppings. Try a simple fruit and plant-based whipped cream or seasonal fruit compote. For an indulgent palate, smother in chocolate and toasted marshmallows or combine sweet and savoury syrup and bacon. Cafés can offer all toppings at once to appeal to a wide range of customers or rotate a ‘pancake of the day’ to drum up interest. Pancakes can go all day long,” concluded Styman-Heighton.
Visit funnybones.co.uk.
Data at your fingertips
Understanding consumers, competitors
and the industry landscape can only be good for startups, says Maggie Davis, insight manager at Lumina Intelligence.
CLEARER PICTURE
The coffee/café market is thriving in the UK, buoyed by an enduring culture and strong physical expansion by operators. It is forecast to exceed its pre-pandemic value by +24% in 2024, reaching a total estimated value of £6.2 billion (Lumina Intelligence Market Sizing Insight & Analysis, June 2024).
Unsurprisingly, the dominant players are Costa Coffee, Starbucks and Caffè Nero, collectively holding two thirds of the branded coffee shop/café market share (LI Operator Data Index, June 2024). Delving into the detail of what these companies do, alongside consumer behaviours and attitudes,
can open pathways for new and independent operators to succeed in what has now become a sector that’s exciting and full of opportunity.
Understanding the economic landscape is crucial for new coffee shop owners.
Key economic indicators, including inflation and consumer confidence, provide insight into where and how to spend your money, what consumers are doing and potential economic challenges faced by competitors and consumers alike. The ongoing cost of living crisis poses significant challenges for consumers and operators. Goods and services are more expensive than ever before, impacting household budgets, leading to more cautious spending behaviours.
Cafés need to adapt by finding ways to offer value without compromising on quality. This economic pressure is reshaping consumer priorities and necessitating innovative approaches to maintaining customer engagement and loyalty.
ON A MISSION
Tracking consumer behaviours and attitudes reveals valuable trends and growth opportunities and is hugely beneficial for new entrants to the market to understand their target audience. Shifts in consumer lifestyles and technological advancements have reshaped the café experience, influencing how consumers interact and how operators tap into trends.
Recent improvements in consumer confidence, reduced train strike action and a return to more normal routines have led to people participating in the out-of-home (OOH) coffee market. Despite this increase in demand, persistent economic challenges and wet weather have kept visit frequency flat compared to last year. As a result, even though more consumers are participating, there is intense competition to capture spending on the one/two weekly occasions consumers venture out for coffee.
However, treating missions are the second-largest driver for coffee
consumers, showing consistent yearon-year growth as people seek small, affordable luxuries and premiumquality coffee. Coffee shops can leverage the ‘lipstick effect’, as the lowcost nature of their products provides consumers with affordable indulgences during the cost of living crisis.
Consumers are returning to prepandemic behaviours, with increased office commutes and high-street footfall. This shift back towards city centres is expected to become even more pronounced in 2024. Lumina Intelligence’s Eating Out & Drinking Panel reveals that demand for experiences in the OOH market is also rising, with 59% of coffee buyers being experience-led, a trend that has grown annually. This shift has prompted in-venue consumption and transformed coffee shops into vibrant community hubs for social interaction.
FLYING HIGH
Analysing the competitive landscape and operator strategies, including market share and positioning of key players, is well worth doing. Strong net space growth is forecast in 2024, driven by the expansion of varied formats and locations including travel hub, drive-thru and kiosk-style services (LI Operator Data Index). Changes to consumer habits – including hybrid
working – have prompted operators to adapt strategies to align and ensure that operators are in the right place to achieve and attract custom.
For instance, Gail’s Bakery is opening its first in-store takeaway site at Waitrose Canary Wharf, leveraging established loyalty and increasing brand presence among its core demographic. Caffè Nero is launching its first-ever drive-thru store at Stansted Airport, providing a template for future expansion.
Consumer demand for convenience is driving digital innovation, via automation, integrated digital experiences and apps. This tech has become pivotal, with brands, including Costa, enhancing the experience through touchscreen ordering systems, mobile order-to-table features and QR codes on the Costa Club app. Similarly, Knoops has launched an app allowing customers to customise and pre-order bespoke chocolate drinks.
Lumina Intelligence’s Menu Tracker Tool provides monthly updates on branded operator food & drink menus, capturing data on options, price points and new product introductions. This can aid operators in navigating a challenging picture.
One trend that operators are currently capitalising on is premiumisation and novelty factors. They are exploiting seasonal events
to launch premium, limited-time-only specials that carry higher price points and tempt consumers to trade up. Operators including Starbucks and Blank Street Coffee are introducing iced drink ranges and flavours during warmer months, tapping into desire for novelty and differentiation.
Starbucks’ crème brûlée-inspired cold foam range and Blank Street’s summer line-up of iced matcha specials take advantage of evolving consumer preferences influenced by social media trends.
Thorough market research and sector insight is indispensable for starting a successful café. New owners can navigate the competitive landscape effectively by understanding consumers, competitors and the current landscape. Armed with the right information and strategies, aspiring entrepreneurs can turn their dreams into a thriving reality.
Creating a buzz
A mere 98 million. That is how many cups of coffee we drink each day in the UK alone. Some of those are enjoyed at home, but those that aren’t have helped shape a UK coffee shop industry worth £4.6bn. According to the British Coffee Association, 80% of people who visit coffee shops in the UK do so at least once a week, with 16% of us embarking on a daily pilgrimage for caffeine. But with our 8000 independent coffee shops now jostling shoulder-to-shoulder on a high street of options, not to mention the many brand chains, it takes something special to stand out.
Here are three ideas to percolate ahead of opening your own coffee shop or café:
1 BUILD A BRAND
According to the World Coffee Portal’s Independents Report UK 2024, the UK is home to an estimated 12,212 coffee shops. Building a brand is one of the most overlooked elements of setting one up – but is one of the easiest ways to stand out.
Rebecca Martin, founder and editorial director of travel and hospitality marketing agency Sable, explains how brand creativity and community can brew a strong start for coffee businesses.
It sounds daunting but can often be as easy as just thinking about how you would like to look and sound, who your target customer is and what differentiates you from the rest. To put it in foodie terms, are you more smashed halloumi on artisanal sourdough or traditional Victoria sponge on a chintzy china plate?
Consider the look and feel of your site – are you veering towards retro cool or rustic and industrial? Perhaps you are embracing the charm of British teatime and all the finger sandwiches, cakes and finery that come with it.
Maybe you are contemporary and stylish, with Scandinavian-inspired interiors and a menu heavy with acai bowls and turmeric lattes. Branding goes far beyond a logo, extending into music you play (remember your licence!), style of food, cups and uniforms, art on the walls, and even the types of books scattered around.
Building your brand is one of the most exciting parts of establishing a coffee shop, so embrace and enjoy it.
2 CREATE A COMMUNITY
While branded coffee shops still rule the roost in terms of large-scale profit, our collective appreciation
for supporting local shows no sign abating. A report by the Allegra Group found that 65% would opt to visit a local coffee shop, with 68% stating that supporting their local coffee shops was an important consideration in deciding where to buy a brew.
Creating a community can also be rewarding for founders. Independent coffee shops have a tendency to become a hub of the community, introducing and connecting locals whose paths may otherwise not cross. Coffee mornings and organised meetups become a treasured date in the diary, while events like run clubs create a space where shared interests build bonds on a larger scale.
Commercially, creating a community and events is a cost-effective way to reach customers. It’s a way of giving back, too. If you are by the coast, hosting a beach clean could help balance some of the environmental impact of coffee culture, while putting you on the radar of local environmental organisations and families looking for a wholesome way to spend some time.
3
CONSIDER LESS EXPECTED WAYS TO MARKET
Ripe for creativity, hospitality is exciting – and independents have options when it comes to marketing. Social media is a must but consider new ways of creating content. In a Semrush poll, 89% of customers wanted more video from brands, and social media users have a craving for authenticity.
Whether it is spending the day behind the scenes, a how-to guide to latte art, insider tips on the local area, sharing a banana bread recipe or just focusing on daily comings and goings, video footage increases engagement.
It can be tempting to give social media everything you’ve got but hospitality reacts well to offline marketing methods too. Activations are an unexpected way of promotion and can be inexpensive. Coffee shop by the sea? Task a sand artist with recreating your logo in supersize on the beach for World Ocean Day, handing out free reusable cups. City dwellers will remember much-needed free coffees on their commute, and offering hosted masterclasses as Christmas gifts will generate awareness and direct revenue.
Finally, don’t overlook merchandise. Consumers are keen to be part of a lifestyle rather than just passing trade, and this can create natural ambassadors via customers. Branded reusable cups have become de rigueur and the sustainability element brings dual benefits alongside getting your brand out there. T-shirts, caps, stickers and tote bags are also popular options.
Design wise, don’t be afraid to veer away from your logo and explore graphic imagery related to coffee culture or even travel. Collaborating with local artists can extend reach and create a coveted product.
Custom-made for everyone
‘Coffee and customs’ was the brief for Custom Coffee Co. Tucked along an ordinary looking residential side street, only the spray-painted beach huts and ice creams depicted on its roller shutters hinted at the coffee shop’s coastal location. Look again at the artwork by renowned street artist Szabotage and you saw the retro Chopper bike, racing seats, motorbike, and a whole host of other indications of what was unveiled when the shutters rose.
Leon at Custom Coffee Co serves Bristol-based Triple Co Roast from a vintage HY van, parked amidst a melee of retro bikes. Schwinn, Raleigh and Electra vie for the attention of the two-wheel obsessed, heads turned again by the custom builds of the neighbouring Kevil’s Speed Shop that shares the garage space in South Devon.
A lifelong obsession with all things both two- and four-wheeled led Leon here. Having toyed with converting a storage container into a coffee hangout on the coast, Leon came to press ‘Buy Now’ on an eBay-listed non-runner that lacked an engine but made up for it in character. In two years, Custom Coffee Co has become an example of the power of brand in creating an independent coffee shop.
Building on his own love of retro, flat whites are served in vintage Poole Pottery mugs, wheels of all shapes are on display in coffee table books on reclaimed wood benches, and two-wheeled steeds aplenty leave no mistaking that this is a bike café first and foremost.
But Custom Coffee Co’s clientele is charmingly varied, ranging from the Lycra-clad, post-cycle coffee and cake crowd of a Saturday morning to adorable 81-year-old Doris and her four-legged sidekick, Poppy.
Harley Goffort-Hall.
Harley Goffort-Hall.
Harley Goffort-Hall.
Smart thinking
Angus McKenzie, strategic account manager at Fracino, talks tea, trends, staffing and competing with the big guns.
How would you go about incorporating drink trends like chai and bubble tea?
We’ve seen a steady increase in both bubble tea and chai recently, becoming somewhat mainstream in their customer base. Younger audiences are very open to exciting and customisable menus where fun and bold flavours can be enjoyed. While some specialist equipment is used in dedicated stores, you can easily plan to produce and serve a few options.
Just by purchasing clear takeaway cups, wide straws, some tapioca pearls (aka bubbles), you can easily shake up cold strong tea, vanilla or mango syrup, ice cubes, milk and pearls and give it a cool name.
Similarly, by buying a Chai liquid concentrate or powder, you can steam this up with milk to serve a cracking chai. Good prep and storage are the key to fast service – also, make up A4-laminated recipe sheets with photos so the whole team can learn and produce easily. Fracino has all the equipment you might need: from hot water brewers for tea, steamers on all espresso machines and the new standalone steam vault system. We also supply ice machines and warewashers.
"simple things like on-demand grinders make a huge difference to consistency and quality."
For smaller sites operating premium cookies/cakes/buns, is there an accessible way to offer hot drinks at a lower volume?
Yes. We recognise that in this growing sector, hot drinks are not core but a powerful spend builder and critical in the early morning breakfast sale window. Our Velocino hybrid system is perfect for this type of environment for three key reasons:
● It’s a one-button push operation for all drink choices so little skill is required, with the automated milk foam system that delivers in the cup.
● The machine has a small footprint, with just a 13-amp power supply.
● Low cost, with minimal maintenance, so it can return the investment quickly, even with daily sales of say fewer than 25 drinks.
Can a new independent coffee shop compete without the topline equipment seen in artisan chains? Absolutely. Topline style and
performance equipment is aspirational and ever so expensive, but the traditional espresso machine, as invented in Italy and used all around the world, has the performance and options for most hot drinks menus.
What’s more important is fresh and good coffee beans, a decent grinder and clean machine that’s looked after, plus well-trained staff. Luckily, Fracino can help across all these areas, and we help many foodservice customers deliver a successful drinks menu of the highest quality, with a relatively low capital equipment investment. Forget the hype and the sales fluff and spend your money wisely!
Staff training can be costly and time-consuming, so are there affordable automation options? Working smart is really important and we build our equipment with this in mind. Simple things like on-demand grinders make a huge difference to consistency and quality. Most of our grinders also have built-in shot timers –bringing a useful training aid for newer baristas. All our espresso machines have preset cleaning programmes that save time. Also, if you’ve got new staff or are recruiting people with
no barista skills, our Velocino system uses a traditional machine base but incorporates automatic milk foaming for a one-button push system. Most of our traditional two group coffee
machines can be ordered with a clever F.A.S.T steam tube option – a touch button system enabling the automatic heating of milk for cappuccino (frothed) or latte (steamed). The steam
system automatically stops when the jug of milk has reached the required temperature. At Fracino, we’re all about saving you time and money!
How can I be attractive to potential customers when there are three coffee chains within a 10-minute walk?
Don’t try to copy! People want to see character, personality and strengths. It’s good to be different! Find one or two things that make you unique. You might invent/offer/serve drinks that aren’t on other menus or find quirky ways to define your style. Maybe have one or two drinks that represent great value – regular tea and filter coffee can help you do this and still be profitable. If you work with people like Beyond
the Bean, they will inspire you through their range of syrups and sauces to knock out a special, diverse and unique drinks menu, hot and cold. Tell customers about supply chain choices. This may involve supporting a local coffee roaster or explaining that your new coffee machine was made in Britain at Fracino in Birmingham! Also, give the warmest welcome with big smiles. The big chains get lazy and forget this, so build it into your culture.
When thinking about cold drinks, while keeping a coffee/tea/hot choc theme, can that be done without slowing down speed of service or investing heavily in fancy new equipment?
Yes – maybe explore buying in ice or getting an entry level ice machine (see the Fracino website for our models). Once you’ve got a constant source, you can shake or build/pour many drinks without the use of an expensive blender. It’s so easy to do something special. By using concentrates, your service can still be fast. Some coffee shops serve pre-diluted coolers in nice Kilner style dispensers on the bar –super-fast and very high margin. You can also make hot chocolate paste by mixing powder and water to a gloopy consistency that is easier to dispense and mix in drink recipes.
Most teas can be brewed and left to chill overnight, then jazzed up with ice, fruit and herbs. Also, pre-brew espresso and keep it chilled in the fridge and dispense as a base for coffee-themed drinks when mixing with ice/milk/ syrups/other ingredients. Look at shops online – in towns like Bristol or Edinburgh – to get ideas. And don’t be afraid to see what’s hot in Tokyo/ New York/Melbourne. A number of fun concepts are pinched from abroad.
But you don’t need to reinvent the wheel! We work with dessert bars and funky coffee operators and are always willing to listen to your needs and give the best possible advice. We know the market and menu are both changing, so we stay ahead of the curve in both the advice we give and the equipment we make at Fracino!
Powered by LPG and a 12v battery or 240v mains electricity, the Dual Fuel range features unrivalled exibility, portability and performance for the
No1 CHOICE FOR MOBILE BARISTAS
COFFEE MACHINES
MAKING A DIFFERENCE
Modern-day co ee machines are beautiful pieces of equipment, blessed with remarkable technology and versatility. So, which model is the right t for your business?
NUMBERS GAME
Ultimately, the type of serving environment in which you operate will dictate the type of machine required. It’s a subjective decision with numerous factors to consider.
“There are two main choices,” said Andrew Barrow, sales director for the Gaggia Professional brand in the UK. “A fully automatic, which are basically baristas within a box. Providing it is installed well and calibrated to dispense a beautiful tasting espresso, it will consistently do this, time and time again. The great thing about a fully automatic is that it removes the requirement for extensive sta training. Just place the cup and enjoy the drink.
“The other option is a traditional machine, consisting of fewer moving parts. Less complex than automatics, they do require a skilled barista to operate safely and, more importantly, to create the best hand-crafted drinks. A good understanding of calibrating a grinder and measuring an espresso dose are also fundamentals to getting the besttasting espressos. The untrained user can be nervous about this, plus using a steam arm, but once mastered, the barista will soon learn perfect milk steaming techniques.”
But how many drinks will you serve on a daily basis – and how much counter space do you need?
“Of course, if you choose traditional you need to accommodate the size of the grinder. Gaggia manufactures one, two and three group machines, with the number of baristas another consideration. Each of Gaggia’s fully automatics come with a recommended drinks-per-day capacity, which can help guide your choice.”
Co ee machine technology has evolved signi cantly over the past decade, making it much easier for new operators to use them e ectively. Here’s how:
● One-touch operation: Modern machines often come with pre-programmed settings for the likes of espresso, cappuccino and latte. This allows new users to make complex drinks at the press of a single button.
● Automatic grinding and tamping: Integrated grinders automatically grind the right amount of co ee beans and tamp them with precise pressure. This reduces the need for manual skill and ensures consistent results.
● Auto-cleaning functions/cycles: These maintain hygiene and reduce the manual e ort required to clean the machine, a task that could be daunting for new users.
● Touchscreen displays: Intuitive screens guide users through the process with visual instructions, making it easy for beginners to select options and customise drinks.
● Energy-saving modes: Can reduce power consumption when the machine is idle, which is not only eco-friendly but also simpli es operation by eliminating the need to turn the machine o manually.
“The Gaggia Professional brand is manufactured by Evoca. They have extensive experience in manufacturing, giving operators the option of any type or size of machine from one brand. The history and legacy of the Gaggia name assures owners that they are in safe hands.”
ART & CRAFTS
The power of visuals cannot be underestimated. The theatre and air associated with hand-crafted drinks is an allure for customers. “And the design of the machine must t with the overall ambience of your café,” continued Barrow.
“The Gaggia range is imbued with Italian style. It encompasses La Reale, with copper accents; La Precisa and La Decisa with black fascias; and La Nera’s brushed stainless-steel panels. These features ensure that any Gaggia ts the bill.”
Another key consideration is environmental credentials.
“In recent years, Evoca has embarked upon an ESG project that puts sustainable development at its heart. The company is committed to reducing emissions in the short term, using a Science Based Targets initiative. We’ve also reduced the use of plastics in the manufacturing of our automatic machines while also signing the United Nations Global
Compact, con rming our commitment to key principles on human rights, labour, the environment and corruption.
“But if your business is about co ee, your priority should be serving the best drink you can. The vehicle for achieving that is the machine, so it’s the most important piece of equipment. It should be considered an investment, not a cost.
“And while budget constraints are clearly a concern for startups, leasing options can help spread the cost – many stockists o er this as an option. The advantage with a Gaggia is that while they o er the full range of functions that you would expect, they do so at a more advantageous price point than many other brands.”
Common mistakes by startups
1. Underestimating business volume
Mistake: Choosing a machine that can’t handle peak times. What to avoid: Don’t focus on budget alone. Consider the volume of co ee you expect to serve during busy periods. A machine that’s too small or slow will lead to longer wait times and frustrated customers.
2. Ignoring maintenance needs
Mistake: Overlooking the machine’s requirements. What to avoid: Don’t forget that all machines require regular maintenance. Invest in a product that has easy access to parts and service providers. Maintenance failures can lead to costly downtime and repairs.
3. Prioritising aesthetics over functionality
Mistake: Going for looks rather than performance. What to avoid: While the machine’s appearance matters, especially if it’s visible to customers, it should not come at the expense of functionality.
4. Not training baristas properly
Mistake: Failing to provide adequate training for baristas on traditional machines.
What to avoid: Don’t assume that all baristas know how to operate every type of machine. Invest in proper training, which will also help maintain quality.
SUPER SERVICE AT SPEED
Alistair Farquhar
CFSP MIH, national key account director, Welbilt, o ers top tips on that vital café component – food!
1 Fitting it all in & available space
1 2
By nature, many co ee shops are tight on space, especially in terms of the kitchen and serving. And while it’s understandable, it’s important to turn over as much room as possible to customers for seating. It makes sense to ensure all equipment can multitask to optimise countertop availability.
For co ee shops serving hot food, there can be a myriad of equipment that is needed such as a grill, a microwave, toaster, etc. All of these take up space which can cause issues for sta trying to ful l multiple orders and make drinks.
Instead of numerous bits of kit, a high-speed oven can handle the work of several pieces of equipment, saving precious space. With a perfectly balanced combination of microwave, convection and tuned impingement, the Merrychef conneX®12e delivers maximum performance from a compact footprint, with minimum energy demands. As it is also ventless and runs o a low-amp plug, owners can simply plug in and start cooking!
Consistency for customers
For the essential hot food menu that makes such a di erence to customer retention, one of the most important things is delivering a consistent o ering – and this is where the Merrychef conneX® 12e excels.
Sta can cook the same dish repeatedly and it will always arrive the same. Providing a good service is all about delivering, with customers expecting the best each visit. Using di erent equipment to grill, toast or warm food means sta need to keep an eye on that as well as continuing to serve customers, which can result in food that is burnt or undercooked.
With the conneX® 12e, popular food items are pre-programmed meaning sta only have to press the relevant image and the Merrychef takes care of the rest.
Cooking up to 70% faster than a conventional oven and featuring the latest next-generation 7” HD touchscreen controller that can have sta fully trained in minutes, the Merrychef conneX12e® is perfect for small businesses and startups.
"instead of numerous bits of kit, a high-speed oven can handle the work of several pieces of equipment."
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Speed of service
Ensuring fast delivery of food direct to tables or for takeaway is a must, so investing in equipment that can cook multiple items and/or speed cook is crucial. Whether it’s toasted sandwiches and pizzas or a wider o ering, a consistently high standard makes life a lot easier for those behind the counter. And the Merrychef conneX12e® can toast a teacake in 35 seconds, warm a Danish pastry or croissant in 20 seconds and prepare an open ham and cheese panini in 50 seconds. Fast, easy and always good.
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Accessories
Included as standard with the Merrychef conneX®12e are a paddle with hand guard and sides, a full size cooking tray, a non-stick cooking liner
and a at cook plate allowing operators to start creating straight away.
Other accessories are available, such as full, half and quarter sized cooking trays, egg moulds, soup bowls, etc. These allow multiple food items to be cooked at the same time, while di erent diets or allergens can be catered for easily. Heating a vegetarian panini on a half-size green cooking tray and a meat-based product on a purple tray, for example, can speed up service even more and using speci c trays means no clean down in-between.
Whether o ering hot food for the rst time or expanding the menu, the Merrychef conneX® 12e o ers an a ordable, entry priced, versatile appliance that can cook, grill, toast and reheat food from fresh or frozen.
It’s the ideal entry model for a café looking to add a hot food option to its business or wanting to improve throughput. Stylish, small enough to t on a countertop, easy to install and with ventless operation as standard, (so no extraction hood is needed), the conneX®12e features a patented cooling system with Air Curtain Technology® which keeps exterior surfaces cool-to-touch. This latest model is perfect for small businesses.
Visit welbilt.uk for more information.
Alistair
Farquhar
new national key account director
Welbilt has promoted Alistair Farquhar CFSP MIH to national key account director, UK & Ireland. He will take over full responsibility for the key account team and have oversight of national hotels, multisite operators and chains in the UK & Ireland, leveraging his extensive experience to build even stronger relationships with the key account network, to further strengthening Welbilt’s position with EMEA based hotel groups.
Jonathan Butler, UK & Ireland sales director, said: “Since joining Welbilt nearly seven years ago as speci cation manager, Alistair has a set a high standard of professionalism and built incredible relationships with both customers and the wider Welbilt team. Taking on this new role will allow him to leverage his knowledge to support more key accounts with the comprehensive equipment across the Welbilt group.”
As an award-winning, global leader in the manufacture and supply of professional catering equipment, Welbilt has a range of brands, including Convotherm, Merrychef, Olis, Frymaster, Garland, Crystal Tips, WMaxx and Del eld.
A PERFECT COMBINATION
Twickenham-based delicatessen, ZORAN’s, explains how Merrychef has helped to stabilise food sales and maximise customer retention and satisfaction.
ZORAN’s, an independent delicatessen in the heart of Twickenham, London, has been o ering fresh continental style wraps, pastries and pasta for nearly two decades.
However, it wasn’t until the Merrychef was installed that the business was able to take hot food provision to the next level, as owner and manager, Zoran Jokic, explained: “The Merrychef is an unbelievable machine – in fact, it’s the best product I’ve ever had the pleasure of using in ZORAN’s entire 18-year existence!”
But it hasn’t always been this way. “Before the Merrychef, we used a basic panini press and salamander. We no longer need these appliances, as the Merrychef produces all our dishes in a much quicker time. In fact, we have been able to shave around 90% of the time that it used to take.”
Exceptionally versatile and well equipped to deliver fastpaced and consistent results with every order, the Merrychef opens up a world of menu opportunities to independent businesses. This is thanks to its combination of three heat technologies – convection, tuned impingement and microwave – allowing for cooking times up to 10x faster than conventional ovens, as well as exceptional food quality.
“The most important part of my business is being able to deliver consistent food, fast. Now, with the Merrychef, I can cook the same dish over and over again, knowing that the quality will always be the same.”
Featuring easyTouch® technology with an icon driven screen, the Merrychef is simple to operate, allowing sta of any skill level to produce professional food results without the need for excessive training, overcoming any language barriers, limiting errors and potential food wastage. Arriving partly pre-programmed, the Merrychef allows operators to cook a wide variety of popular menu items at the touch of an icon. For further exibility, operators can utilise the Merrychef ‘Ready Recipes’ portal – a downloadable resource with hundreds of recipes at the click of a button.
Want to serve up a hot, tasty dish at any time of the day, without the need for a chef or large kitchen?
Whether offering hot food for the first time, or expanding your menu, the Merrychef conneX® 12e high speed oven offers an affordable, entry priced, versatile appliance that can cook, grill, toast and reheat food from fresh or frozen. The Merrychef conneX® 12e fits into small spaces and is already highly trained with pre-programmed menus so no need for extra staff.
We’ve got you covered
Rob Preece, sales manager at Conglom International, guides you through the many packaging options on the market.
THE ESSENTIALS
So, you have decided to go it alone and set up your own coffee shop. Congratulations!
You will be in good company. Latest research from Allegra reveals an estimated 12,212 independent coffee shops in the UK, an increase of 2.2% on the previous year, so it’s a good time to embark on a new venture.
There is a lot to think about – and we accept that packaging may not be top of your ‘to-do list’. Nonetheless, it is worth spending time researching the market and seeing what is on offer ahead of the big launch.
Assessing what packaging is needed can be a bit daunting for those new to the industry, as factors such as pricing, menus, supplier relationships and environmental concerns will all play a part in determining what works best.
The surge in the takeout and home delivered sectors has driven a big increase in the type and quality of packaging available in foodservice.
Consumers are demanding more adventurous options and this has driven innovation in design, particularly in terms of new materials.
There are some key food safe ‘coffee shop essentials’ which are appropriate for any business offering an eat-in or takeout menu:
Hot and cold cups
These are available in various environmentally friendly materials including recyclable, home compostable and biodegradable.
There is a choice between single or double wall hot cups – the latter retaining the heat for longer and protecting the hands, which customers will appreciate. Our 12oz ripple double wall cup is strong, waterproof and retains its shape. A real bestseller!
"assessing what packaging is needed can be a bit daunting for those new to the industry."
Sleeves are needed when serving hot drinks or soups in single wall cups. Most speciality drinks menus offer beverages in various sizes, with seasonal varieties adding interest through the year. A range of cups – i.e. 4oz, 8oz, 12oz or 16oz – is required. And if going larger, just make sure they fit under the coffee machine’s group heads, or you could be in trouble.
For of cold beverages, 12 and 16oz clear recyclable cold cups are popular and a high-volume seller for the smoothie, shakes and ice-cream sector.
Don’t forget the extras
Takeaway cup trays are another essential. Usually made from recycled cardboard, they allow four cups to be carried at a time.
Cup lids are also vital and available in various formats. Domed plastic lids are useful for drinks with toppings such as hot chocolate with whipped cream, while standard flat and straw less lids are suited to beverages like cold brew.
Ancillaries such as straws and stir sticks make all the difference, enhancing the customer experience.
Takeout food containers
Disposable containers come in many shapes and sizes to cater for all types of businesses, offering a flexible choice
for serving full meals, side dishes or just bite-sized snacks.
There has been an explosion in the popularity of brown Kraft containers, as operators tap into the general move towards eco-friendly solutions.
Made from wood pulp, which is a sustainable and renewable raw material, Kraft boxes are biodegradable and recyclable, with a lower carbon footprint than other comparable materials.
Food safe and known for strength and durability, Conglom IECO Kraft boxes and bowls are aqueous coated, so water and oil proof. We recommend this range for all types of takeout choices, including fried food, burgers, sandwiches, salads, sushi and tacos.
Customers buy with their eyes, so how the food is presented is critical. Attractive, contemporary packaging –with a clear lid or cutout revealing the contents – can elevate the perceived quality and help drive sales, particularly in a retail environment.
Sustainability
made from PEFC certified paper, which is laminated with water-based material that ensures the containers are robust and leakproof.
Unlike many options, the IECO range is truly environmentally friendly, being home compostable and 100% recyclable in general waste-paper bins.
Recycling
The industry as a whole has made efforts to tackle waste by introducing recycling cup points or encouraging reuseable cups. It is important to highlight the way your business plans to limit packaging waste – e.g. via recycling points, as consumers will be interested, plus it affects buying decisions.
The move towards eco-friendly disposable food containers continues at pace, so we are seeing the market flooded with materials like bamboo, paper or eco-friendly plastic.
Conglom has gone one step further with the introduction of the IECO range of food safe plastic free packaging, including takeaway cups for hot beverages and soups and brown kraft fold boxes and bowls.
IECO aqueous coated products are
Branded packaging
This is a great marketing tool and a simple and cost-effective way of building awareness. Most items can be branded with corporate logos and messages – but bear in mind the lead time required may be up to six weeks.
Also consider investing in branded stickers as another way to promote your shop. These can be used on poke bowls, cake boxes and paper bags, etc.
Eat-in versus takeaway
In a typical coffee shop, around 73% of food is consumed in-store, with the remaining 27% takeaway. This will vary according to the outlet, location, customer base and menu but should act as a rough guide for operators considering packaging volumes.
CHECKLIST
Beverages:
Hot cups; cold cups
Cup extras:
Lids; sleeves; carriers; stirrers; paper straws
Takeout food:
Kraft food containers; wooden cutlery
Ancillaries: Napkins; paper bags
Back of house:
Silicone baking paper
Cling film
Foil rolls
Vinyl or nitrile gloves
Rubbish bags
Plastic containers for storage
Blue roll for spills
PLASTIC GLOSSARY PACKAGING
PE Polyethylene and PET Polyethylene Terephthalate
● Enhanced protection
Polyethylene is leak-proof and can be heat sealed, meaning plastic can be wrapped around the product and secured with an airtight seal.
● Extremely lightweight
PE is light and does not require much storage space, is easy to transport, so reduces carbon footprint.
● Durable
PE is durable and resistant to external influences. HDPE –a type of PW – is puncture and tear resistant, and lower in stretching, making it ideal for packaging films.
● Excellent rigidity
Derived from polyethylene, PET offers excellent rigidity compared to other plastics. It maintains a firm protective structure and has excellent moisture resistant properties.
● Superior exibility
Low Density Polyethylene (LDPE), another form of PET, is highly flexible, soft, puncture resistant and heat sealable.
● Easily recyclable
This requires less energy to produce in comparison to other materials.
PLA Polylactic Acid
Made from renewable resources such as corn starch or sugar cane, it is a natural polymer designed as a substitute for widely used petroleum-based plastics like PET.
● PLA is certi ed industrially compostable
● PLA has a lower carbon footprint
Compared to conventional plastic derived from fossil fuels, fewer greenhouse gasses are created to produce PLA.
PP Polypropylene
● Biological Resistance
PP plastic does not deteriorate, or form mould caused by biological variables such as fungi and bacteria, making it suitable for storage.
● Water resistance
Highly impermeable, essential for food packaging.
● High melting point
Microwaveable, making it an excellent material for kitchen utensils, food appliances and storage.
● Recyclable
Polypropylene plastic is a sustainable material. Entirely recyclable, it can be used repeatedly.
GETTING THE MESSAGE
Sabert’s UK&I MD and European commercial director, Alex Noake, on sustainable packaging choices to build your brand.
WHAT’S YOUR USP?
Standing out in a crowded marketplace is always a challenge, and if you are opening or developing a co ee bar, then you know you’re competing with established high-street chains and other independents. Branding and positioning are therefore crucial, and you need to decide why you are di erent or better.
Great co ee and tasty food, with excellent customer service, is a good place to start and will help
build reputation over time, but communicating your values will intrigue and draw in the new and potentially loyal customers you need.
Is your co ee Fairtrade? Do you champion local suppliers? Do you support local charities? Are you environmentally aware?
INITIAL STEPS
To ensure that you have a watertight sustainability story to share, check that the materials of your chosen packaging have the correct provenance, such as being Forestry Stewardship Council approved, with full FSC® chain of custody accreditation. All packaging should be fully recyclable and feature recycled content where appropriate.
A good example is our Tray2Go range, which is made using sustainable materials and fully recyclable. The board bases, manufactured in the UK, are made with FSC® certi ed material, while the lids are made from rPET at our facility in Belgium, and comprise a minimum of 50% recycled material.
There’s also our recently launched Hot2Go range, made with a unique FSC® certi ed and fully recyclable micro- uted paperboard – entirely free from plastic lamination. The design features a high-clarity, recyclable rPET lm window, with a guaranteed minimum 30% recycled content.
SPREADING BRAND VALUES
You’re going to ensure that your premises is beautifully sign-written and maybe you have a vehicle which can be liveried to promote your brand –but it should also be printed on your packaging. That will support your values in-house, and if you’re o ering takeaway food and drink, it will be exposed to a wider audience.
Sharing your sustainability story via branding is a must, and many of our
"communicating your values will intrigue and draw in the new and potentially loyal customers you need."
products support that story really well with strong messages – such as our Snap2Go range, Made in Europe, it is fully recyclable, and each one carries the printed sustainability phrase: ‘Let’s meet again. Recycle me.’
If your branded packaging is going to leave the premises, then ensure your customers know how to recycle it and encourage them to dispose of it responsibly. There’s great PR value in branded packaging, but it’s a problem for you if it becomes branded litter.
CHOOSE WISELY
Practical and versatile packaging saves
time both back and front of house, so opt for stackable and nestable to speed up preparation times. For takeaway and food on the go, choose leak-proof packaging – easy to hold and use – to enhance the customer experience.
Products such as our Tray2Go feature a secure tting, high-clarity click-lock lid, delivering great product protection for food-on-the-go and delivery, and enabling one-hand closure for more e cient preparation in the manufacturing process. Snap2Go features a secure, snug- tting anti-fog rPET clip-lid which protects food, while o ering easy one-hand closing.
To gain the full bene t of any sustainability plan, choose the right packaging partner, who will help grow the brand. Sabert has over 40 years’ experience in providing innovative, value-added products to the highest quality standards, supported by outstanding customer service. Our mission is to o er clients the best guarantees in terms of quality, safety and service, so you could say Sabert is the ‘go-to for all packaging solutions’.
Looking good!
NO COMPROMISE
The choice of furniture is crucial. Not only is it the first thing people see upon entry, but it needs to set the tone and ambience for the venue and is likely to be one of the longest-term investments
“Budget is a primary consideration,” said Paul Muckle, marketing director at Contract Furniture, who are specialists in the hospitality leisure and care sectors – including work with 200 Degrees on multiple site openings.
“It’s essential to determine how much can be allocated, without compromising other areas. There must be a balance between cost and quality, while investing in durable, long-lasting pieces. Sustainability is another priority. Modern consumers are eco-conscious, so consider your materials or even explore refurbished or upcycled pieces.
“And whether it’s the minimalist Scandinavian look, industrial chic or vibrant, eclectic styles, the furniture should reflect contemporary tastes, while still being timeless enough to avoid the need for constant updates.
“And brand standards are vital, aligning with the overall identity. They should reinforce the desired atmosphere and experience the operator wants to offer.”
TYING THINGS TOGETHER
Drinking and dining alfresco is a key point of difference, with a superb
opportunity for sites to capitalise. And aesthetic consistency is a crucial theme.
“Durability and quality are imperative, albeit in slightly different ways. While indoor furniture needs to be sturdy enough to withstand daily use, outdoor requires endurance of weather, without deterioration.
“Comfort is another shared priority, with products that not only look good but provide ergonomic support. And how well does it serve the space? For example, outdoor furniture might need to be stackable or easy to move for, while indoor furniture should maximise seating without feeling cramped.”
THE FINAL FRONTIER
When it comes to common mistakes, new café operators must ensure the floor plan is optimised effectively, with space often at a premium.
“Overcrowding with too much furniture can make things feel uncomfortable, while too few seating options can limit customer turnover and revenue potential. It’s a balance between comfort and capacity.”
Another frequent mistake is not considering the style that best suits the
Trends, comfort, interior, exterior, durability, expense… all key considerations for those furniture decisions.
target clientele. Furniture should be chosen with the customer base in mind – what appeals to a younger, trendier crowd might not work for a mature, traditional audience. Styles should align with the overall theme, while catering to the intended demographic.”
Ultimately, the bottom line is financial – and Contract Furniture has a variety of options to accommodate. “Value for money is at the core of our approach. We aim to be the market leader in cost-effective solutions, without compromising on quality. We achieve this by sourcing materials efficiently, streamlining manufacturing processes and passing those savings on to customers. We offer a range of options at different price points, allowing operators to choose pieces that fit their budget while still achieving the desired look and feel.
“Our commitment to durability and value means customers invest in furniture that not only looks good but also stands the test of time, reducing the need for frequent replacements, saving money in the long run.”
HOME FROM HOME
While cafés seek out their own unique personality and identity, key trends have emerged in recent years.
“We’ve observed a significant shift away from traditional timber seating towards upholstered lounge seating. This reflects a growing desire for comfort and a relaxed dining experience, especially in settings like cafés where customers often spend extended periods of time working or socialising. Upholstered furniture offers a softer, inviting look and feel.
“But to stand out, operators should focus on a unique aesthetic that showcases their brand values. This could involve distinctive styles, custom finishes or bespoke pieces.
“A café emphasising sustainability might choose furniture made from reclaimed materials, while one that
wants to evoke a vintage charm could opt for retro-inspired pieces. The key is to create a lasting impression.
“Each project with 200 Degrees has allowed us to showcase our ability to tailor solutions to a rapidly growing brand, while maintaining a consistent look and feel across locations. This collaboration is a testament to our delivery capabilities on large-scale, multi-site rollouts, ensuring each one
meets the standards expected by the client and their customers.
“But don’t forget sustainability – which is at the heart of what we do. We offer a refurbishment service called ‘Refresh, Rejuvenate, Refurbish’, providing an option to update existing furniture rather than purchase new items. This extends life, reduces waste and supports a more sustainable business model,” concluded Muckle.
drive to sales The creativity
Howard Gill, head of coffee at Grind, shares his thoughts on how to keep the tills ticking over, while seeking inspiration from others.
IN THE KNOW
Coffee shops have been essential to social life for centuries. They’re places we go regularly, and (in the good ones) everyone’s really friendly, meaning you get to know the staff and they get to know you. You share news, you try tasty things, you see each other on good and bad days – I’m still friends with people I met as customers years ago!
Recent research by BRITA Professional found over a third (37%) of Brits spend more time in coffee shops and cafés than other high street destinations, which I don’t find surprising at all. Despite this, it’s really challenging to be an independent coffee shop team right now.
The economic situation is tough for small businesses, as rent and other costs are so high. This puts immense pressure on keeping sales strong and those tight margins positive, which in turn can be really exhausting for the teams behind the coffee.
However, there are a huge number of people who adore a cup of Joe! Rather than thinking about competing with other specialty locations, at Grind we try to focus on what makes us stand out. Here are a few of my thoughts on how coffee operators can find their own inspiration and creativity to help drive sales.
YOUR OWN TAKE
At Grind, we’re always thinking of ways to shake up our menus. Although we love to generate ideas ourselves, it’s really useful to take inspiration from trends popping up elsewhere.
Following the seasons is always a good starting point. BRITA Professional’s research found that new food items and recurring seasonal drinks were among the most popular elements to entice customers into a coffee shop.
For example, iced drinks are everywhere, as is always the case whenever it starts to get warm for 10 minutes in the UK. This year feels as if the cold drink trend is so strong that it will continue into winter, so it’s worth considering that.
Lean on your team to come up with suggestions and test them on each other before going to the customer. Maybe we won’t serve spring onion lattes this year, but who knows what will be next.
BASICS RIGHT
Striking the balance between consistency and creativity can be really difficult. I often think it’s the creativity that will bring someone in, but delivering the classics in style also creates a loyal customer. That being
said, you want a varied offering that will allow customers to freshen things up once in a while, as a change in routine can help spark creativity.
Consistency is something that the large chains deliver really well, and specialty coffee brands need to consider. A great way to do this is to create consistently great-tasting coffee by eliminating fluctuating factors like water quality. Tech like BRITA’s PURITY C iQ monitors and adjusts its filtering for the water entering your coffee machine, keeping it at the right balance to unlock the best flavours.
It’s important to remember that consistent doesn’t mean we need to remain static. My advice would be to have fun with it; be consistent in your newness. It can be a great talking point with customers, even those who stick religiously to flat whites.
OPEN MIND
When it comes to sources of inspiration, I feel lucky to live in London and be surrounded by so much art and culture. I absorb it all and try to let it inform my whole life, especially my coffee!
While a gig isn’t exactly going to trigger a groundbreaking new matcha latte, feeling empowered and inspired
to experiment is what I constantly need.
Perhaps more tangibly, I love visiting other sites. Formative Coffee and Nostos are both at the cutting edge of barista competition-style coffee. Forts in Margate has an amazingly creative food menu, making it exciting to visit.
And places closest to me have the best vibes. Moko in Tottenham offers a Japanese-style listening bar and incredible DJs for music and coffee
lovers. And Moloko serves its own delicious roasts from Seven Sisters tube station, which is a unique vibe. It’s these locations that clearly have creativity pumped into everything they do that win loyal customers (including me), who will in turn tell their friends. I also love to follow coffee places in other countries and see what they’re up to – they always have great ideas that inspire me daily.
Howey Gill is part of the BRITA Professional Grounds of Innovation judging panel, an annual award that celebrates coffee shops as creative hubs within their communities.
Find out more about the awards at brita.co.uk/grounds-ofinnovation-2024.
4 building blocks to SUCCESS
Starting and running a café can be a fulfilling venture but requires careful planning and strategic decision-making. Harriett Type of Serendipity2 is here to guide you through.
1. Know your consumer
Regardless of what your brand offers, fundamental to success is that you know who your target audience/s are and who they aren’t. This understanding will help you on many levels from the brand look and feel, designing products and services, outlet location and so much more.
It will also allow you to develop meaningful marketing communications, enabling you to target the right people with the right messages, via the right channels. This, in turn, vastly improves media targeting and produces more effective ROIs. Additionally, if all branding and marketing is based on the target audience and their wants and needs, it will differentiate your brand from competitors, as it resonates more effectively and will be closer aligned to your consumer values.
The best way of identifying a target audience is through research. A combined approach using online surveys (quantitative research) and focus groups (qualitative research) means a brand can home in on those most likely to visit your venue.
2. Location, location, location
While it might feel like a cliché, the old adage continues to be critical when opening a new outlet of any kind – and is especially important in food and beverage.
It’s no longer sufficient to rely on gut feeling or intuition. With the dramatic
"Identifying the best location can be complex. Get it wrong and expect to see diminished returns."
changes in retail on UK high streets, the uptake of delivery apps and consumer behaviour changes post Covid, it’s not enough to open an outlet in a popular street and expect instant success.
By using the power of locationbased data analysis, brands can make informed decisions that increase their chances of being profitable.
Identifying the best possible location can be complex. However, this process should be embraced as an essential aspect of a successful expansion strategy – and is just as important as the outlet fit-out or recruitment drive. Get the location wrong and expect to see diminished returns.
With access to a huge wealth of data and technology platforms, brands can now identify a location which is based on data science, mitigating much of the risk. This includes everything from social demographics (ideally identifying target audience), competitors, footfall data, local transport, retail hubs and attractions to name just a few sources. Additionally, other data – for example, outlet sales – can be overlayed to provide a blended overview.
Expansion is not simply a ‘one-sizefits-all’ process. More and more we see what works in one location may not be suitable for another, due to the intricacies of that specific venue combined with the brand and its
target audience. Location-based data provides the guiding light and removes many of the unknowns.
3. Be data driven
Whether the new outlet is the first for the brand or the 85th, ensure that you are set up to collect the right data from the beginning. What you obtain can be wide-ranging and effective, while
analysis may need initial investment. However, data driven decisions will ultimately become a major asset.
Invest in an EPOS sales system with granular data capture – an effective reservations platform which links to your Customer Relationship Management (CRM) and menu engineering. Ensure you can match the data and loop it through, to see the
whole story. For example, can you identify who orders which dishes, and when, plus the value of that transaction in terms of margins?
From a marketing, sales and operations perspective, this provides you with a wealth of opportunity to maximise efficiencies. You can identify best-sellers with the highest margins, create appealing upsell opportunities and support white space periods and drive traffic. Menu engineering can increase profit by 10-15%1
With an attuned reservations system, you can also identify which guests align best with your core target audience and where they live and work. Translate these into marketing opportunities by developing campaigns which promote specific products and services which you know engage these specific audiences. CRM platforms have been shown to increase profitability by 30%2.
MARKETING STRATEGY
Via data analytics, assumptions and guesswork are again eliminated, meaning that risk is reduced and the likelihood of success is in your favour.
4. Focus on social proof
Social proof has become a core part of the decision-making process for millennials and younger age groups. Stats indicate that 60% of restaurantgoers check reviews before going out for a meal3
So, develop a clear strategy to ensure reviews are maximised. Social proof cannot be a passive process;
The positive presence online will help drive more visits. Additionally, companies with good reviews have better Search Engine Optimisation (SEO) results, as Google gives these sites better organic ranking results.
The other natural byproduct of creating a positive review culture is that your café will be known for its customer service, ultimately driving repeat visits and more spend.
CONCLUSION
Opening a new café has many moving parts. These four building blocks work together to reduce the financial risk by not only creating cost efficiencies, but by driving the business forward and maximising proactive efforts – serving you well long after the opening.
don’t wait for feedback to flow in. Develop prompts for reviews across key sites including, but not limited to, Tripadvisor and Google My Business. The serving team can verbally prompt customers to do reviews while they are in the outlet, and you can use tent cards or posters. Post-visit follow-up emails requesting a recommendation are ideal for increasing traffic. Ensure that team members see the reviews on a frequent basis, so they know how important they are. Celebrate good reviews to ensure they stay engaged –and reward those highlighted.
Harriett Type has a vast array of marketing experience having worked across a range of different sectors – both client and agency – for over 20 years, internationally and in the UK. She has developed and launched new brands, as well as partnering up with established hospitality names. She specialises in ‘go-to market’ strategies and creative execution development and delivery.
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Time tea for for for
Felicity
Fowler, head of tea experience at JING, explains how versatile this essential menu o ering can
be.
What are the key factors a new café/ coffee house operator should consider when putting tea on the menu?
With consumer demand for higher quality drinks, whole leaf loose tea is the obvious choice for new tea services.
Using JING glassware elevates the consumer experience even further, as tea lovers will see the quality of leaves, and infusion colours, knowing they’ve been served something special – a world away from the dusty teabag they might be used to at home.
As well as delivering better taste and consumer experience, loose tea is by far the most sustainable tea choice with its minimal packaging.
Finally, consumers want to know where products come from too –so thinking about the bene ts of single origin, fully traceable teas is useful. At JING, our direct sourcing approach means that we have personal relationships with the incredible people who make our teas. We love telling their stories and share their names,
plus information about the gardens, so consumers can be reassured that they are supporting the world’s best farmers while enjoying their incredible drinks.
Additionally, what is particularly prevalent trends wise as we move into autumn and winter months?
We’re getting more requests for recipes for complex milk teas – matcha lattes continue to grow in popularity, but moving towards the cooler months, consumers expect warmth and comfort. We’re experimenting at the moment with teas like Chai and even Hojicha, a roasted Japanese stem tea
Despite the slow start weather wise to this summer, the past few months have been huge for iced tea. When made with high quality and whole leaf tea, it doesn’t require sugar or excessive ingredients to be delicious –it’s also easy to prepare in advance and big batches.
Favourites from this summer include our Jasmine Silver Needle – because
it’s scented using the actual buds of jasmine owers, it has so much natural sweetness and refreshment. The team at GAIL’s Bakery has run an incredibly successful iced tea programme with us this summer. The 2nd Flush Darjeeling Tea and Strawberry combination has been especially popular.
Are there specific preparation skills and processes that are important to the tea-making process?
Yes! Tea is simpler to prepare than co ee but a little knowledge, care and attention ensures a full avoured and balanced serve – and crucially the delivery of that, ‘Wow, I never knew tea could taste this good,’ moment.
At JING, we worked with The Fat Duck to come up with recipes for tea making. Although they are based on ancient rituals, they are incredibly simple – it’s just balancing the amount of leaf, water temperature and infusion time. Our bestselling Tea-iere™ and glass sand timers make these recipes very easy to implement operationally.
Coffee has obviously impacted the UK hugely in recent decades. How does tea compete – it must be a challenge?
Tea o ers avour and taste varieties –and a exibility unmatched by co ee. There are teas that are great at all times of day – from the strong breakfast options to wake up with, those that help you focus, all the way through to sleep assistance. The avour di erences between tea types such as green and
"it offers flavour and taste varieties –and a flexibility unmatched by coffee."
oolong from di erent origins are very marked, while foodies tend to love the opportunities tea gives for taste exploration. Wellness trends tend to favour tea too – green and white have been in growth for a few years now, thanks to their high antioxidant content. Plus, more recently, awareness of the bene t of L-theanine – which occurs naturally in tea – is beginning to creep into consumer awareness and again raise the product’s pro le.
There are so many different tea flavours to enjoy. How can new businesses narrow it down?
An easy way is to select a range of teas that ensure you have options for all times of day – as di erent moments have di erent requirements. You will naturally get a good selection of avours by taking this approach.
An example of a great menu would include a strong black tea which works well with milk for rst thing. Our 3* Great Taste award-winning Assam Breakfast is an example. Moving into mid-morning, tea drinkers often want a pick-me-up, and ideally one that’ll help them focus – green teas tend to work well here or a sweet Jasmine.
Classic afternoon options include Darjeeling or Earl Grey but we are also seeing interest in the Oolong category – Phoenix Honey Orchid has some of the strength of black tea but complexity and fruity characteristics. Later, consumers like less ca eine, so include herbal infusions such as whole peppermint leaves, or zingy avours such as Lemongrass and Ginger.
What are the tea flexibilities that an operator may not have considered?
As well as the opportunities to make milk teas and iced teas mentioned above, they might also think about how well it pairs with food. We’ve recently worked on a series of pairings with this season’s Cédric Grolet pastries at The Berkeley Café – it’s so satisfying when the two enhance each other.
Heart of the operation
As 2023 UK Barista Champion and founder of Formative Coffee, Ian Kissick understands better than most the difference a quality barista can make.
What are the key elements new, independent startups need to consider before hiring a barista?
The first is to ensure you understand your café’s concept, operating model and standard of beverage.
For example, if you’re seeking an experienced barista to serve high-end coffees from a variety of international roasters, you’ll have different staffing needs to a grab-and-go venture at a train station, focused on speed of service and value for money.
This is important for a couple of reasons – you can hire baristas with an appropriate level of skill and experience but also ensure that your expectations match those of the team, meaning better staff retention in the long run.
Sometimes, attitude is more important than experience, so it’s good
to be aware of training opportunities that are out there.
If you partner with a wholesale coffee provider, like Formative Coffee, often they’ll be willing to provide custom training for your staff, tailored to your business model.
But the main priority is to make every effort to understand the realities of working in a café. And the best way of doing this is to actually get a job in one for a while!
You’re a hugely experienced barista. How would you say the role has changed over the years?
In the past decade, we’ve begun to see a shift towards specialty coffee as a baseline, with more precision and knowledge required from the barista, resulting in a much better quality of beverage for consumers.
Meanwhile, I’m grateful to see that the old trope of the rude, coffee-snob barista is dying off.
Operators are realising the importance of providing exceptional service to guests, rather than trying to prove that ‘the barista knows best’.
Ask yourself lots of questions:
● Will customers be comfortable in the space you design?
● How will you source coffee?
● What will your food menu look like?
● How can you create a stimulating environment for your staff?
Once you have a clear idea of identity, have a chat about it with other business owners, friends and family. It’s worth sense-checking your ideas, trying to figure out if there’s something that you’re missing. Use this as an opportunity to clarify the identity of your café.
Tell us about advancements in machinery for startups.
Once you understand your business model, and priorities for potential guests (speed, price, quality or something else), you can begin to assess equipment options.
If you anticipate a large volume of customers who expect rapid service, but you don’t want to sacrifice on quality, I’d advise grind by weight grinders (for example, the Mahlkönig E80 GBW), which will help speed up workflow, while maintaining accuracy. Combined with automatic milk steaming solutions – like the Übermilk – your team, given sufficient training and strong coffee sourcing, will produce quality drinks in a timely manner.
On the other hand, if you really want enormous control over the coffee you’re brewing, while targeting a lower sales volume, you could look at an espresso machine from Decent Espresso. This offers control of loads of parameters and live feedback on the performance of each shot.
Even if you have worked in the industry, it’s worth talking to
"sometimes attitude is more important than experience, so it’s good to be aware of training opportunities.”
manufacturers and an independent third party with more knowledge and experience, to help clarify potential technology solutions.
How important is the barista role to the business – and not just in terms of making coffee?
My favourite cafés are those which place baristas at the heart of operations. Not just doing the drinks but serving guests at point of sale (POS) and their tables.
This ensures efficient service of quality drinks and a flow to the
operation. Also, the baristas – who are best placed to know how the menu is prepared and how to tailor what’s on offer for your guests – will have an opportunity to guide customers.
How can a barista improve?
If you’re an owner or manager, you must ensure that baristas are empowered to do their jobs successfully. This means setting out clear expectations, providing training and resources to equip them to do the basics of their role well, while taking time to hear feedback.
Depending on the business model, you will have specific needs from your baristas, so training will vary from one place to another. But I always suggest that, at a minimum, any café should document the standard for every drink, then provide training to ensure baristas are able to create them to those levels in a consistent manner.
Beyond actually brewing coffee, if baristas have any other roles – e.g. serving customers at POS or delivering food and drinks to the table – think about how you can provide training to
BARISTAS
ensure the best possible experience for your customers at any given time.
On the other hand, if you’re a barista wanting to push themselves to be the best at what you do, there are so many resources and opportunities to grow in
Ian Kissick is founder and managing director of Formative Co ee – a world famous co ee shop and roastery based in Central London.
As well as managing wholesale and retail operations, Ian o ers consulting services for new and existing businesses, and is well known in the global co ee competition landscape, taking sixth place at this year’s World Barista Championship.
knowledge and ability in the world of coffee. In bigger cities, you’ll find plenty of events focused on coffee where you can get involved and grow alongside other professionals.
But wherever you’re based, there’s now a wealth of resources online, whether it’s structured learning from the likes of Barista Hustle or baristas and roasters sharing their knowledge via Instagram!
For me, if you’re looking to grow in your career, you’ve got to be willing to admit that you always have more to learn. The baristas I’ve worked with who have this attitude always go far!
What does the future hold?
With the improvement of automated solutions, baristas will be able to shift their focus from the repetitive manual task of making coffee to a more holistic approach of ensuring that guests receive the tastiest beverages with exceptional service.
Take the Mavam MM – an undercounter super-automatic machine which looks great and produces fantastic coffee.
This kind of solution can stand up to the scrutiny of specialty consumers and baristas, and forward-thinking entrepreneurs can use technology like the MM to improve service, decrease wait times and ensure consistency. Many on the consumer side – those involved in cafés and roasteries – have been vocally opposed to superautomatic machines, as this technology can be seen as a way of cutting staff numbers from existing businesses. But in a world where coffee is becoming more expensive, good people are difficult to find and exceptional experiences are few and far between. There is an abundance of opportunity to create business models which stand apart from the crowd in the way they leverage technology.
In this environment, what are the keys to success for baristas? I believe there are three things they can do to help prepare for the future:
1. Improve their ability to taste coffee, and understand how it relates to the sourcing, roasting and extraction.
2. Learn more about the history, geography and science of coffee, so that they’re well equipped to create exceptional experiences for guests.
3. Work hard on customer service skills, as building relationships is the key to any hospitality business.
&Cakes desserts
Feast for the senses
Whether it’s lavender shortbread, ‘white label’ biscuit solutions or contemporary twists on the classics, Tiptree Patisserie continues to innovate.
CATCHING THE EYE
The importance of cakes and desserts to the café & coffee house sectors cannot be underestimated. Visually appealing, if presented correctly they can lure in a consumer, despite them having no intention of a treat on arrival. In the case of Tiptree Patisserie, their drop-dead gorgeous products are more alluring than most.
So, while not only complementing the drinks offering, they enhance the overall experience – therefore, putting a variety of cakes and desserts on the menu helps appeal to a wider customer base and encourage repeat visits. But how do Tiptree ensure their delights take the eye?
“Staying ahead in a competitive market requires a combination of innovation, quality and customer focus,” said business development manager, Tyler Bennett.
“At Tiptree Patisserie, we prioritise these elements to maintain our edge. We use the finest ingredients and traditional baking techniques to ensure products stand out in terms of taste and craftsmanship. Quality is nonnegotiable for us.
“New ideas and recipes are continually developed, to keep up with evolving customer preferences and trends. Our seasonal specials and unique flavour combinations help us stay relevant and exciting. Working
closely with customers allows us to understand their needs, delivering a bespoke service to some of our larger wholesale customers, therefore offering greater opportunities.”
SOMETHING DIFFERENT
Being able to predict what’s coming, then moving quickly to capitalise is something of a prerequisite in 2024.
“We’re observing exciting consumer trends in the bakery industry at the moment. Adventurous palates are on the rise, with a desire for exotic and bold flavours. We incorporate a diverse range of ingredients into our products and create innovative flavour combinations to satisfy these cravings.
“Some of our biscuit varieties are quite unusual, such as our festive favourite Mince Pie Shortbread or fragrant Lavender Shortbread, which goes to lavender farms up and down the country in their thousands! With the ever-increasing use of social media as a means of sharing content, consumers enjoy show-stopping cakes
CAKES & DESSERTS
and desserts, making visual appeal all the more prevalent.
“There is also an interest in ‘gutfriendly’ sweet treats, with consumers increasingly seeking healthier options, without compromising on taste. We are exploring this with reduced sugar recipes and the use of wholegrains and natural ingredients.”
And, of course, there is a defined difference in approach as we move into autumn and winter.
Embrace Autumn with Tiptree Patisserie
At Tiptree Patisserie, we offer a premium range of baked goods, from traditional fruit scones and sponge cakes to lemon tarts and shortbread
Our seasonal favourite Coffee & Walnut Cake captures the essence of the season with its rich, nutty layers and aromatic coffee notes. Crafted with the finest ingredients and a touch of seasonal warmth, each slice is a perfect companion to your autumn moments
Contact us today to bring the best of the season to your menu
www.tiptreecakes.com tiptreepatisserie@tiptree com Crittall Road, Witham, Essex, CM8 3DR
CAKES & DESSERTS
“Throughout the seasons we expand our range to offer appropriate themed items,” continued Bennett. “For autumn, this might include Apple & Cinnamon Tart, Pumpkin Spiced Cake or Halloween-themed cupcakes. For winter, we switch to our festive menu from mid-November, offering traditional classics such as Yule Logs, Christmas Cake, Stollen and Mince Pies.
NIGHT TO REMEMBER
Recognition is welcome for any foodservice business – and the Great British Food Awards last year certainly
delivered, as Tiptree took home two silvers and two bronzes. “This can be attributed to our commitment to never compromising and ensuring every product meets our high expectations.
“There is a goal to innovate. Our team of talented bakers and patisserie chefs are passionate about experimenting with unique combinations and contemporary twists on classic recipes. Looking ahead, we are working on introducing a range of new products that cater to emerging trends, including the health-conscious category, as well as our upcoming seasonal specials for autumn and winter.”
The maintenance of key partnerships is the only way to expand reach and ultimately ensure baked goods are enjoyed by a wider audience.
“We have established long relationships with numerous independent and small chain café and coffee shops, which are the ‘bread and butter’ of our business and the perfect platform to showcase Tiptree Patisserie cakes and desserts all year round.
“In addition, we supply many hotels, pubs and restaurants with high class desserts, afternoon tea and
"Our long-term relationships with foodservice distributors ensure products are efficiently delivered to a wider network."
puddings, allowing us to showcase our products in a fine dining setting. We supply a number of hotels nationwide with ‘biscuits for rooms’ that are delivered by courier – this is a great additional avenue for income covering areas that we wouldn’t typically deliver to. There is also a ‘white label’ solution for biscuit products, which we do with some seasonal customers.
“Our long-term relationships with foodservice distributors throughout the country ensure products are efficiently delivered to a wider network of businesses. These partnerships are crucial for maintaining the quality and
CAKES & DESSERTS
freshness of our baked goods as they reach customers further afield.”
We live in hope that the dire challenges foodservice has faced in recent years will continue to relent, allowing operators to feel optimistic about the future.
“Navigating everything has required adaptability, innovation, and a strong focus on supporting customers. We
have worked closely with them to provide flexible solutions, including extended payment terms, additional delivery days and tailoring product offerings that help them manage costs.
“Tiptree launched joint marketing campaigns and promotional activities to drive traffic and sales for our
channels, we helped increase visibility and engagement for both our brand and our customers’ businesses. And by expanding our range, this has enabled us to appeal to both new and existing customers, wanting to take on additional lines and seasonal specials.
“We remain dedicated to supporting
Small is beautiful
The magic of Tipiak macrons is plain to see –and the younger generation is buying in.
BACK IN VOGUE
More than half of consumers believe that macarons are an essential part of afternoon tea, according to a survey commissioned by French pâtissier, Tipiak.
The research, to mark Afternoon Tea Week in August, revealed seven in 10 Britons think that macarons are fashionable.
The confectionery favourite is regarded as being in the top four key ingredients that Brits want to see in their afternoon tea, following scones with clotted cream, mini Victoria sponge cakes and ham finger sandwiches.
Marie-Emmanuelle Chessé, international development project manager at Tipiak, said: “Macarons are one of the most treasured authentic French sweet treats in the world and we are delighted to see that they are so highly regarded as afternoon tea ingredients in Britain.
“Afternoon tea is a quintessentially British tradition which has seen a resurgence in popularity in recent years. It’s a great way to celebrate a birthday, baby shower, Mother’s Day or special anniversary – or just to get together with friends or family for a catch up.
“This survey shows just how popular macarons are as an afternoon tea ingredient, so don’t forget to include these wonderful products.”
SWEET & SAVOURY
Tipiak offers a range of thaw and serve, gluten-free macarons to UK foodservice via key wholesalers, including the recently launched heart-shaped macarons, which are ideal for afternoon tea, as well as cake decorations, toppings for shakes and smoothies, and as part of a café gourmand.
“All our macarons are made to a traditional recipe and have the added convenience of being available frozen to operators, so that they can defrost according to demand.”
The survey, conducted by Perspectus Global for Tipiak, in June 2024, polled 2000 Britons about their thoughts on macarons and afternoon tea.
Some 53% believe that macarons are an essential part of afternoon tea. Respondents aged 18-29 (63%) and aged 30-44 (64%) were the age groups most likely to say that macarons are essential for afternoon tea – confirming just how popular they are amongst the younger generation.
On average, Britons would eat three macarons in one sitting – rising to four on average for 18-29-year-olds.
The survey revealed that Brits would like to see the following as part of afternoon tea in a foodservice setting:
● Scones with clotted cream (59%)
● Mini Victoria sponge cakes (48%)
● Ham finger sandwiches (42%)
● Macarons (42%)
● Egg and cress finger sandwiches (39%)
● Éclairs (38%)
● Shortbread (35%)
● Miniature quiches or savoury tarts (34%)
● Chocolate-dipped strawberries (34%)
● Mini fruit tartlets (32%).
Made in France to traditional recipes, Tipiak’s range of sweet and savoury pâtisserie is available frozen to UK café operators via key wholesalers.
CAKES & DESSERTS
Thaw de force
From donuts to apple pie and meringues, Central Foods is a market leader in the frozen sector, with dual-criteria desserts a significant player. Managing director, Gordon Lauder, explains.
Talk to us about your latest range – and what makes it stand out from the competition?
Here at Central Foods we are constantly developing our sweet treats for the café and restaurant sector to give customers great choice and the opportunity to make the most of current trends. We recently expanded our KaterBake range with the launch of five new donuts, including a gluten-free version. The sugared, mini sugared, chocolate ice and mini chocolate iced – along with the gluten-free mini sugared donut – are ring-shaped and simply need thawing before serving.
Donuts have been big news in recent years but they are more than just a delicious treat. Caterers can use them to decorate a freak, milkshake or ice-cream sundae, include as a component of afternoon tea or even to ‘sandwich’ savoury items – such as chicken burgers – to make unusual flavour mash-ups that can go viral on social media! The only limit with donuts is a chef’s imagination.
We’ve also tweaked the recipe of our popular Menuserve deep dish apple pie to make it suitable for vegans. At the same time, a commitment has been made to use solely Bramley apples for the filling. Apple is the nation’s most popular sweet pie, according to Foodhub, so we are delighted to have altered the recipe so that it is suitable for even more diners.
The Menuserve deep dish apple pie is one of a wide range of frozen quality desserts offered to the catering sector by Central Foods. Another popular choice is our meringue roulade range, in a selection of different flavours, which are also gluten-free and appeal to coeliacs.
Our range of cakes and desserts has been carefully chosen to provide our café and coffee shop customers with a great selection of treats, that are always convenient and simple to serve.
What are you seeing in terms of consumer demand across the café/coffee house sectors?
A definite increase in dual-criteria desserts and sweet treats, so items are suitable for vegans and coeliacs, for example. The secret is to offer tasty products that appeal to all – this also helps reduce product proliferation, stock holding and wastage, while keeping outlay in check.
Our Menuserve chocolate and cherry dessert is both vegan and gluten-free but is a delicious example of an option that will go down well with everyone, not just those with dietary requirements.
Cafés and restaurants can top the Menuserve chocolate and cherry dessert with seasonal fruit, cream or some other decoration to personalise their offering.
Can you expand on your key café/coffee house partnerships – both short and long term?
Through wholesalers, we supply cafés and coffee shops across the UK with a wide range of cakes, puddings and desserts. Whether it’s a drinks accompaniment, an addition to afternoon tea or a full-on dessert, we pride ourselves on a complete range.
As one of the UK’s leading frozen food distributors, we keep our finger very firmly on the pulse of what’s happening in the foodservice sector and respond accordingly.
Why do you think vegan options are still so prevalent in the UK market today?
There’s a small but significant, growing number of vegan consumers who do not eat animal products, plus others who avoid dairy products due to allergies. As a result of the increase in demand for plant-based products, there has been much sector innovation. This has led to the development of fantastic vegan cakes and desserts.
Autumn/winter is hugely important to operators. How do you tailor your offering to adapt?
As the nights draw in, consumers want comfort foods. Global insecurity and the economic climate have left people feeling unsettled and indulging in sweet treats is a simple, relatively low-cost way to feel a bit better. Cost of living challenges mean that many can’t afford to go out as often – but when they do, they are keen to treat themselves.
Retro puddings, cakes and desserts tap into the comfortfood trend. Also, traditional foods like apple pie. This is a great dish to have all year round as it can be served with cream and ice cream in summer but warm things up in autumn and winter by heating and adding custard.
To encourage upselling, make sure these menus offer favourites like donuts. When it’s cold outside, a welcoming café with an appealing sweet menu will draw in customers.
The sustainability journey is hugely important to both consumers and operators. What will we see in your future?
In the past, frozen foods have unfairly had an image problem but that’s all changed now with the recognition of the many benefits they can bring to a professional kitchen. Not least the fact that it can help reduce waste and keep a lid on costs. With pre-prepared frozen food supplied in a consistent shape, size or portion, it helps with presentation and cost controls and is perfect for long-term planning.
To support the sustainability of cafés and coffee shops, Central Foods always keeps an eye on trends, and we adapt our sweet range for the foodservice sector to ensure customers have access to quality products.
Bite size fits all!
IN DEMAND
For customers with smaller appetites or those who are mindful of their health, it’s a good idea to opt for mini versions of classic desserts and cakes, suggests sweet treats producer for the foodservice sector, Frank Dale.
“Large portions can sometimes be overwhelming but bite-sized versions of traditional favourites work really well as a super dessert,” said Edward Miles, MD of Frank Dale. “Team with a small portion of seasonal fruit and a dollop of cream or ice cream to create a tempting sweet treat.”
The Frank Dale range of mini sweet treats includes strawberry and cream scones, Victoria sponges, mini black forests and traditional British cakes, including carrot, coffee, blueberry and white chocolate, and raspberry and vanilla.
“Desserts and cakes are best served fresh, so ensure you have a stock of frozen sweet treats available to defrost and use when needed. It means that you will always have products on hand that are at their very best,” said Miles.
“One of the beauties of thaw and serve is the versatility. They can be served at various occasions throughout the day and defrosted according to demand. Not only do they
make great desserts – either individually or grouped as a trio – they are also excellent accompaniments to tea and coffee and are stunning ingredients for any afternoon tea. If catering for a party, celebration or some other occasion, mini sweet canapés provide the perfect finishing touch.”
Chocolate, strawberry and vanilla are classic flavours but customers will appreciate something a bit different. “Ring the changes by offering coffee or carrot cake,” added Miles.
“Black forest gateau is a classic favourite, and Frank Dale’s mini black forests are a popular choice for customers who want to indulge, but either can’t manage a large slice, or are watching their calorie intake.
“Mini bite-sized options of sweet treats give customers the chance to try two or three different desserts. A variety of flavours can be grouped together for a perfect plate.”
PRACTICAL & TASTY
Of course, modern consumers are very conscious of having a healthier diet, so the smaller the better in many cases. “I think as a nation we are all watching our figures and trying to be good,” said Stephanie Moon, chef consultant for All
"The birth of mini puddings or the dessert assiette is not new, as I remember doing them in the 90s."
Things Food. “A mini pudding is a dessert without the guilt –this can also work in reverse with the added bonus of having three little puddings instead of one big one!
“But minis are a great upselling technique to encourage dessert purchasing – and in these trying times that’s so important. With the price of dairy and staples like chocolate and sugar on the rise, mini desserts can be showcased without crippling the profits.
“The birth of mini puddings or the dessert assiette is not new, as I remember doing them back in the 90s. But what is new is their following. Today’s young person is happy to give themselves a treat and the fashion is definitely hot right now. Pastry chefs are in demand but we do not have enough, with operators buying desserts or finishing them in a simpler way – it’s a cost factor but also a skills shortage.”
Moon is a professional chef and a hugely recognised figure on the food scene, with a litany of high-profile clients. She has key advice for café businesses looking to incorporate smaller sweet treats into their menus: “Make them your own. Whether it’s a small glass of layered mouse and fruits in a fridge ready to serve quickly with a biscuit, or even a dipped doughnut or mini sponge pudding to be heated, there are easy wins. Quick-assembly tarts or different takes on pies like sky high lemon meringue are impressive.
“Delice is everywhere – decadent and lovely, you can garnish this cake to fit with the seasons. Additionally, large, baked choux buns filled with pistachio cream and a biscuit crust baked onto the choux to add a crunch. Just amazing.”
For further info, visit frankdalefoodservice.co.uk. Check out stephaniemoon.com.
Danish adventure
Samantha Winsor, marketing manager at Schulstad Bakery Solutions, elaborates on something of a pastry revolution and a taste for nostalgia.
What makes your latest range stand out?
It is the Signature Fruit Danish Selection, a trio of decadent Danish pastries with visible fruit pieces on display – a sign of quality coveted by 69% of consumers1. The new range brings an on-trend, affordable, artisan sweet bakery opportunity to support out-of-home (OOH) operators in maximising their revenue potential, by exploring the opportunity provided by exceptional baked goods. Featuring three recipes, our ambition is to attract consumers into the category by tapping into trends seen across artisan bakeries for dessert-inspired nostalgic flavours and sweet pastries that feature visible fruit. This is what makes the range different and adds that premium touch.
There are three flavours:
● Morello Cherry & Almond Bakewell is a Danish pastry square filled with morello cherry and almond frangipane, topped with crisp, toasted almonds and a drizzle of icing.
● Apple & Cinnamon Custard Square is filled with pieces of apple in a cinnamon-infused crème anglaise and topped with a caramelised biscuit crumb.
● The fruity trio is completed by a Rhubarb Madagascan Vanilla Custard & Meringue.
This launch is grounded in insight. We know that 97% of consumers would buy a Signature Fruit Danish Selection pastry in an OOH setting2, bringing fresh appeal to any café or coffee shop bakery offering. What’s more, it capitalises on the 69% of consumers that would be more likely to buy a Danish pastry with visible fruit pieces thanks to the visual appeal (46%), flavour (32%) and enhanced quality (25%)
that the pieces provide3. Our research also reveals that 59% of consumers are most likely to reach for a premium Danish pastry in a coffee shop or café4, highlighting the opportunity for these settings to increase market share against bakeries where 64% of consumers opt to go premium5. In fact, we know that 40% of coffee shop occasions involve a sweet –almost half (49%) of consumers buy a Danish pastry at least once a week6 and enjoy it as a ‘treat’.
We have developed this range to help OOH operators push revenue and penetration. It has been designed to drive customer demand and create a premium tiering within the pastry category, tempting consumers to trade up. The aim is to expand consumption occasions beyond morning sales when 43% of Danish pastries are purchased as breakfast, brunch or a morning treat7. The Signature Fruit Danish Selection is also likely to be purchased as an afternoon treat by 20% of consumers8, putting it on the all-day menu.
What are you seeing in terms of consumer demand ?
Floral, vintage and contrasting flavours are gaining popularity. A significant driver is social media content creators showcasing visually appealing desserts, encouraging coffee shops and cafés to incorporate examples like lavender, rose and elderflower. These elements add a unique and sophisticated touch to traditional baked goods, appealing to consumers seeking novel taste experiences – and especially a younger (Gen Z) audience. Imaginative themes like rainbow and ‘cosmic’ (for example, popping
candy and space dust) are also trending and leading bakery flavours through ingredients used to create the theme.
With increased desires for comfort foods, nostalgia is enduring, presenting an exciting opportunity. We are seeing the influence of so-called retro desserts such as sticky toffee pudding, tiramisu and cheesecake.
At the same time, classic pastries with a twist are encouraging consumers to try something new without the risk of radical flavours. This is a particular trend with chocolate, salted caramel, lemon meringue and caramelised biscuit, key for bakery development9
While evening restaurant spend is dropping off, the daytime sector is seeing huge growth. How do you ensure competitive price points to take advantage?
The coffee shop and sandwich market is worth £11.3bn, an increase of 17.5% since 201910. Value is a key motivator. Operators can create upsell opportunities by pairing Danish pastries with hot drinks. In cafés and coffee shops, almost all consumers (97%) buy a drink with their Danish pastry and for over a third (36%), it’s a weekly – if not, more frequent – combination purchase11. The most popular drink to pair with the new Signature Fruit Danish range is a latte, hot chocolate, cappuccino and English breakfast tea12.
1-8 Schulstad Bakery Signature Fruit Danish consumer research, May 2024; 9 British Baker, 2023; 10 Lumina Intelligence Jul 2023; 11-12 SBS Signature Fruit Danish consumer research, May 2024.
OPTIONS APLENTY
The new Baileys product has been in the pipeline for some time, creating a decadent and, importantly, non-alcoholic caramel sauce, encapsulating the essence of this famous drink.
“This introduction into hospitality is a game-changer for many cafés and F&B establishments, especially as people start planning for winter specials – although its versatility means it can be used all year round,” said The Flava People managing director, Scott Dixon.
During Christmas, there is a trend towards adding alcohol to coffees. However, not everyone wants a shot of booze. “By making our Baileys Caramel Sauce alcohol-free, it gives operators the chance to provide a new option. It considers customers seeking a festive treat, without compromising on flavour, with just one drizzle.
“Alternatively, it works in collaboration. Imagine a creamy hot chocolate with a shot of Baileys Irish Cream, topped with whipped cream and marshmallows, finished with our Caramel Sauce. Not just for hot drinks, it can elevate a number of products, including sweet treats, pastries and desserts. Consider a Baileys caramel croissant or added to a festive stack of pancakes.
“Since this is the first Christmas our Baileys Caramel Sauce will be on the market, it provides café owners with a competitive and distinctive offering before it becomes a mainstream option in Christmas 2025.”
Liquid gold
It’s Baileys with a difference… and not just for Christmas!
FINDING SYNERGY
The food & drink trend for nostalgia and comfort is particularly prevalent in 2024, with Baileys Irish Cream a prime example. Once a staple at Christmas in particular, from 2014 to 2019, the global sales volume increased by 32%. According to CIC1, Baileys also gained 1.6 percentage points of global volume share, with this positivity continuing steadily, as the liqueur achieved volume sales of 8.8 million nine-litre cases worldwide in 2022.
“We have also seen a huge interest in non- or low-alcohol offerings,” continued Dixon. “At the end of 2023, Tesco reported demand for this type of beer rising 20%, with noand low-wine and spirit sales up 15% and 10% respectively.
Our non-alcohol Baileys Caramel Sauce is a perfect option to branch consumer demand for the taste of Baileys, without the alcoholic touchpoint.
“It is incredibly versatile, and there’s a synergy in the way consumers and operators will use it. Whether it’s a splash in a hot drink, drizzled over desserts or garnishing a cocktail, there are many options which cross boundaries and give the creator – be they a home cook or professional – the opportunity to experiment.”
Created in three sizes – 200ml, 500ml and one litre – home cooks may only want 200ml, while F&B owners moving through larger volumes have the flexibility to choose the size that best suits their kitchen requirements.
HIGH ST VS INDY
Ultimately, the aim is to focus on the potential to help customers – café operators or retailer – tap into a new audience and introduce a fresh consumer base to Baileys.
“Our vision is to create the go-to accompaniment for any festive café menu, developing a product which is easy to use and can be applied across multiple items. Versatility is the key idea. We wanted to introduce a sauce for daytime operators that also gives freedom to experiment.
“And while there is a variation in how an independent coffee shop will operate compared to a high-street brand, the crux of what they are trying to achieve is similar. Businesses want limited edition menus which require minimal operational changes, that are delivered consistently, while drawing customers in.
“The differences come when we look at order quantities, which is why we offer the option of different formats and sizes, and the lead-time. Typically speaking, a multinational brand might review their Christmas range 12+ months in advance, whereas an independent looks at two-three months. To address this, we ensure a flexible working model for all.”
ON THE SEARCH
The eating and drinking patterns of the general public are always key stats for operators, and Dixon is seeing responsive signs across the board.
“Evening dining occasions are still important to UK consumers. Data from ResDiary shows most diners (55%) currently go out in the evening either once or twice a month2, and 2024 Christmas bookings across restaurants and pubs are up by 54% compared to the same point in 20233
“However, daytime social events are increasingly popular. This is indicative of people searching for more alcohol-free social occasions alongside being more financially conscious. Venues, cafés and coffee shops have a real opportunity to position themselves as the location for friends and family to catch up and spend time together.
“During the festive period especially, there is still a desire for indulgence, which is where limited edition menus come into play. But it’s important to note that the same blueprint can be applied to different occasions throughout the year.
“What we do know is that it has been so exciting working with Baileys. Although their classic Irish Cream is associated with the holiday season, we hope to tap into the exploration of their other popular flavours to extend our NPD range.
“Its brand positioning is clear, focused on ‘providing moments of indulgence’, whether that’s during the holiday season or throughout the year. We love the idea of aligning our fun personality with Baileys’ lively and dynamic brand and creating strategies that aim to introduce something
new, exciting and delicious for Christmas 2024 and beyond,” concluded Dixon.
Starting out a café takes an immense amount of courage, especially in the centre of Bristol, where there are breakfast and lunchtime options everywhere. But that’s the journey being taken at Pipp & Co, which produces more than 20,000 doughnuts a week from its Swindon factory. Refitting an empty commercial unit in College Green, there are plans for more locations in the future.
Mario and Betina Evangelista bought the company in 2015 and have grown it from a small bakery selling primarily at farmers’ markets into a £1.3m turnover business, employing 30 – with the new café creating a further eight roles. All doughnuts are made from scratch in Swindon, using quality raw ingredients, which are locally sourced where possible. There are no artificial colourings, flavourings or additives.
“It was a very different business when we bought it,” said Betina. “It had been set up by two patisserie chefs. We still sell our doughnuts at farmers’ markets and many of these we have been visiting for years. We have a great and loyal customer base and there is a very special atmosphere.
“Mario comes from a food background, and this was always his passion. So, when we decided to try living in Brazil for a few years when our eldest daughter was a toddler, we took the plunge and managed a small restaurant/deli. It was mainly serving traditional food as a takeaway, as Brazilians have a hot meal for lunch.
“I don’t come from a bakery background, but I am Danish, so of course I have worked my way through lots of pastries!”
CUSTOMER VARIETY
From the farmers’ markets, Pipp & Co have expanded and now enjoy numerous stockists, including farm shops and cafés. “A big part of our business is selling to corporates, through running regular pop-up shops and by stocking staff restaurants,” continued Betina. “We have always stayed true to the original founders’ passion for creating the best possible product.”
From 2500 doughnuts a week in 2015, Pipp & Co (formerly called Pippin & Co) is now making 20,000 on average and has grown the range to include cinnamon rolls and cruffins. In 2022, the business relocated from its original production unit to much larger premises in Swindon, giving it capacity to upscale and produce new lines, with a large investment in fittings and new equipment.
And the journey to Bristol was a natural progression. “We had been searching for locations and properties for a long time and really liked it there. It is a gorgeous spot, and we never tire of the view of College Green with the cathedral in the background. It was an easy decision.”
There are a lot of bakers making doughnuts but that doesn’t intimidate Pipp & Co. “We have a strong USP in that we only use quality ingredients, with no artificial additives or flavourings. We will always focus on this. Plus, we are continually innovating and trying new flavours. Our chai-flavoured, filled cinnamon doughnut, which we created for National Doughnut Week, was a great success.”
LABOUR OF LOVE
Between the Swindon bakery and new Bristol café, the business employs around 45 people, with roles covering every level of the operation – from bakers to market stall managers, logistics, technical/operations and café staff.
“The secret to our success has been hard work, passion and attention to detail. We truly love what we do. From the moment we came across the doughnuts and saw the queues of people waiting to buy them, we knew we had something extraordinary. We bought the business and it’s been our passion to grow it ever since.
“Everything is from scratch – including the dough, fillings and glazes. Our doughnuts are made on the day of sale and should be eaten on that same day. There’s no avoiding the fact that we make a sweet product, but it is a premium one with no additives. So, if someone is going to treat themselves, our doughnuts are a good choice.”
And the team is thrilled the café is open. “After a long wait, we can’t quite believe we are finally here. It has been worth the hard work. We have been making doughnuts for a long time but the café is new to us, so it has been a steep learning curve. But we already have some wonderful customers and have had a lot of positive feedback, so we are sure it will be a success.
“We hope this is just the start, having also launched our coffee and doughnut van this year, which visits offices and business parks – it’s also available to book for events and festivals, so we are building up this side of the business too.”
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Depending on the size and shape of the food, it can be operated either in automatic mode using the included carousel or in manual mode with DTM Trays that are designed especially for Eddie by DTM Print. DTM Print also o ers the service to produces custom trays.
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H-Pack Supports Mersey Lions Tour
Europe’s packaging one-stop shop, H-Pack Packaging, is backing lacrosse, the sport o cially due to return to the next Olympics, by supporting the Mersey Lions’ girls’ team and boys’ team on the group’s inaugural trip to Canada.
A party of impassioned young players, who have stepped forward from teams across Lancashire, Cheshire and Yorkshire, Mersey Lions has a single vision – to travel to the US and Canada, taking lacrosse back to its birthplace in a historic, grass roots rst.
Anticipation is mounting for this landmark trip, due to take place later this month, and head of merchant sales for H-Pack, David Martin, is delighted that the company can support Mersey Lions on its epic journey: “We are building a strong brand in the UK and wanted to step forward to engage with local communities and to give something back.
“It’s great to be able to invest in young players who are taking part in a sport that is not as commonly played as other sports in the UK, like football and rugby. We’re also pleased to be involved in such an unforgettable event and wish both teams all the very best. It’s an honour to be a part of their story.”
Mersey Lions coach and spokesperson, Steve Morley, commented: “We’re incredibly grateful to H-Pack for showing its support and investing in these two voracious young squads.
“We’ll be keeping David updated throughout the trip as
we want H-Pack to be able to champion us from afar and to follow our journey.”
The teams, which include some of the best UK talent (players who have been selected for the England Lacrosse Talent Pathway), will play a series of games in Canada before crossing to the US, to take part in the renowned Lake Placid Summit Classic Lacrosse Tournament against some of the best teams in the US.
For information about H-Pack, visit https://h-packglobal.com/ To follow Mersey Lions on their journey, check out https://www.instagram.com/merseylionslacrosse/
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