Café Life Magazine - Issue 115 - April 2023

Never miss a beat, with the EPOS system that keeps you and your business in perfect harmony.

In this issue we consider breakfast, tea and coffee machines, and look ahead to the popular London Coffee Festival that’s set to return this month, with the Glasgow Coffee Festival set to follow in May.

Going by our news pages and ice cream show review, ice cream and desserts would seem to offer particular potential for operators as we approach the warmer months.

CONTENTS NEWS

4 Knoops’ latest two openings herald major UK growth plans.

5 Opportunity for growth in UK food to go market.

6 Scotland’s biggest ever co ee festival is coming to Glasgow.

8 Anacafé Alliance with Pro leprint.

9 “Most ethical” recognition for illyca è.

FEATURES

16 Winning with tea.

20 Co ee machines.

26 Breakfast returns.

PREVIEW

14 Excitement brews for the London Co ee Festival!

REVIEW

24 Bigger and better – the ice cream expo.

ARTICLES

30 Helping to tackle the recruitment challenge.

REGULARS

31 Supplier listings.

Editor Clare Ben eld, Tel: 01291 636336, E-mail: clare@jandmgroup.co.uk

Advertising Manager Ethan Leaning, Tel: 01291 636333 E-mail: ethan@jandmgroup.co.uk

Production Gareth Symonds, Tel: 01291 636339, E-mail: gareth@jandmgroup.co.uk

Subscriptions and Customer Service

Tel: 01291 636338 E-mail: subscriptions@thecafelife.co.uk

Editorial Address Café Life, Engine Rooms

Station Road, Chepstow NP16 5PB

www.thecafelife.co.uk

Opinions expressed in Café Life are those of the contributors and not necessarily those of J&M Group Ltd or Café Life. No responsibility is accepted for the opinions of contributors. Café Life is published by J&M Group Ltd. and supports Café Life Association. It is circulated to managers, executives, buyers, retailers and traders in the café industry. © 2023 J&M Group Ltd

Clare Benfield - Editor

Knoops’ latest two openings herald major UK growth plans

Knoops, the UK-founded drinks brand spearheading the high street chocolate drinks market, is opening two new iconic sites to lead its 2023 roll out.

Knoops Knightsbridge opened in early March with Knoops Manchester set to follow shortly after, marking the brand’s first store in the north of England.

With ambitions to do for chocolate drinks what Starbucks did for coffee, the new store openings will support the brand’s immediate plan to open 100 new UK stores in the next five years, say the company.

Knoops Knightsbridge, located at 130 Brompton Road on the corner of Montpelier Street, hosts both indoor and outdoor seating to allow visitors to savour their personalised chocolate drink while overlooking the iconic department store, Harrods. Serving drinks in-store and to take away, Knoops are also offering gifting products, marking it as a popular shopping destination in the neighbourhood.

Knoops Manchester heralds the brand’s journey northward, marking its first store in the north of England. Located in the heart of Manchester at 68 Cross Street in a Grade II Listed building, Knoops says that it will establish itself in the central retail district of the vibrant city with a wide range of products and drink options will appeal to shoppers, families, students and tourists alike.

The brand, which specialises in crafting bespoke hot and cold chocolate drinks, says that it continues to defy the ‘death of the high street’ narrative with its rapid growth trajectory. Its multi-channel approach combines accessible and welcoming high street locations, alongside a retail arm, offering customers the ability to purchase its chocolate flakes both in-store and online. By leading with its extensive range of chocolate drinks, complemented by its coffee, Knoops feels that it is continuing to lead on revolutionising this concept by offering something new on the café scene.

Knoops is led by executive chairman, William GordonHarris who discovered the brand and its founder, international chocolatier, Jens Knoop.

“Expansion into the north of England is an incredibly significant step for the brand as I seek to lead our

outstanding team with our global ambitions – starting first with a UK roll-out. Knoops is a true challenger brand and I see us becoming one of the fastest-growing on the UK’s high street. I’m also confident that we are at the infancy of one of the most interesting retail stories of our age, and that Knoops will become a leading global brand within a decade,” said William Gordon-Harris.

Founder, Jens Knoop, added: “Seeing a new face light up as they discover our brand will never get old, and opening up in new locations across the UK is helping us to spread the message of Knoopology at a phenomenal rate. We’re creating a lasting impression in our current locations and already have many Mancunian fans of the brand from visits

to other stores. Likewise, our products are already stocked in Harrods, so it’s fantastic to enhance our presence in Knightsbridge too.”

Visitors to each store can choose from the full range of chocolate percentages for their bespoke hot or cold chocolate experience. There are 20 different types to select, from a sweet, creamy 28% White all the way up to the deep, rich cocoa flavour of the 100% Extra Dark from the Solomon Islands.

Knoops also has a diverse plant-based offering - all of the chocolates that are 54% and over are suitable for vegans, they report. All stores offer bakery and small treats too. Shoppers can purchase gifts and keepsakes from the store and online, including Knoops Chocolate Flakes in tubes – many of which have won Great Taste Awards, say the company.

The latest insights from the Food To Go Market Report 2023, conducted by Lumina Intelligence, has indicated that the UK food to go market is expected to grow by +4.1% in 2023F (F meaning the full year), with a total value of £22.2 billion.

Key findings highlighted by the report include continued upticks in travel and footfall. Following a slow recovery in volumes there has been a steady increase in travel and footfall, which will drive growth in 2023F, feel the researchers, who add that the market is expected to see its strongest outlet growth since prepandemic, at +0.9% - a net gain of +1,397 to 152,120 sites.

The cost of living crisis is prompting changes in consumer behaviour in the food to go market, they have also found.

Consumers are increasingly identifying as very value-led (+3ppts), and treat and routine missions are in decline across several day-parts.

Food and drink combined purchases are down by -4.2ppts, they found, as consumers become more selective with their spending. Retail has enjoyed a +1ppt boost in its channel share, they report, with grocery well placed to capitalise on value scrutiny following investment in foodservice partnerships, higher quality, and broader ranges of value-led food to go.

When it comes to consistent growth and future trends, the report predicts consistent growth at a CAGR of +3.0% from 2023F-2026F, which will see the market reach a total value of £24.3 billion in 2026F.

Key food to go channels feature strong market players that are driving growth through physical expansion, day-part availability, and omnichannel propositions. Sustainability, omnichannel, and technology are expected to shape the future of food to go, they suggest, as the UK faces structural economic challenges, including a shrinking workforce.

Moreover, the report indicates that travelling and commuting food to go missions recovered as consumers returned to offices throughout 2022. “I was travelling/commuting” has seen the largest growth year-on-year at breakfast (+1.9ppts), snack (+4.3ppts), and drink (+2.2ppts) food to go day-parts, Lumina report, with recovery in commuter footfall highlighting an opportunity for travel hub locations.

Opportunity for growth in UK food to go market London Coffee Festival returns

The London Coffee Festival will be taking place at the Old Truman Brewery in London from 20 to 23 April 2021 (the 20 and 21 being dedicated to trade visitors) with some of their most popular features alongside the introduction of some new and exciting experiences for all coffee enthusiasts, say the event’s organisers.

The Lab will be the place for some exciting sessions covering sustainability, women leaders, and consumer trends (speakers will include Lavazza, Algrano and WatchHouse). La Marzocco’s Roasters Village will be back, pulling an exclusive mix of the continents’ best roasters into the buzz of the festival.

Showcasing the world’s best baristas, Latte Art Live is an interactive zone dedicated to the highly popular skill of latte art. Expect a series of throw downs, showcases and hands-on workshops. Judged by a panel of industry figureheads, the fast-paced knockout battle format of Coffee Masters will also see 16 baristas showcase their skills head to head across a broad range of disciplines.

Turn to page 14 to find out more.

Scotland’s biggest ever coffee festival is coming to Glasgow

The Glasgow Coffee Festival (www.glasgowcoffeefestival.com) is set to return to the Briggait in May for what organisers say will be the “biggest coffee festival Scotland has ever seen”.

Tickets are now on sale for the eighth Glasgow Coffee Festival. Last year’s event was a sell-out, with more than 2,400 people attending over the course of the weekend. On 13 and 14 May 2023, Dear Green Coffee Roasters will be conducting a weekend of cuppings, tastings, workshops, baristas and more.

“This is a celebration of Scotland’s coffee community which has continued to thrive through all the challenges it faces; from Brexit to Covid and now rising utility bills,” says event organiser and Dear Green founder, Lisa Lawson (pictured below).

“The coffee industry in Scotland is incredibly creative and resilient, and we’re very proud to be part of it.

“Each year, there’s more demand for the festival as Scotland’s coffee community grows, and more coffee curious people become coffee lovers. Hopefully the festival will encourage even more people to swap their visit to a big chain for an independent coffee shop, which serves coffee by independent roasters and supports the local economy.

“Last year’s festival was the biggest ever, and this year we’ll have a lot more events throughout the weekend. It’s shaping up to be the biggest coffee festival Scotland has ever seen. We’re very excited to share news of the full calendar of events in the coming weeks and we’re proud to give a platform to Scotland’s coffee businesses to reach a new audience.”

As has been the case since 2018, the festival will be completely single-use cup free; something which is expected to help save more than 30,000 cups from landfill this year, thanks to a partnership with KeepCup.

Profits from this year’s festival will be donated to charity (last year, attendees helped to raise over £8,000 to support the humanitarian effort in Ukraine). Registrations are open for sponsors and stallholders, with La Marzocco, Us V Them, Oatly and Mayze already signed-up (tickets are £14 per session and will include presentations, tastings, and plenty of coffee).

Anacafé Alliance with Profileprint

Anacafé, the Guatemalan National Coffee Association and ProfilePrint, an award-winning Singapore-based A.I. agrifood tech company, have announced an alliance to provide Guatemalan coffee farmers a digital platform to grade their coffee beans more effectively and efficiently with its cuttingedge technology, complementing the current services provided by Anacafé.

“This partnership with ProfilePrint enables us to continue revolutionising services with innovative technology to provide coffee farmers with efficient solutions to better understand their crop and make informed decisions to produce and sell their coffee,” said José Tulio González, president of Anacafé.

The ProfilePrint’s A.I. technology stationed in Guatemala consist of a multi-phase project developed by Anacafé to enhance the scope of the services provided by its cupping lab

which, along with the postharvest & innovation team, will be executing trials to align the A.I. model to the technical and sensory characteristics of the Guatemalan coffee. Beyond allowing farmers to make informed decisions to improve yield and quality of their crops, the ProfilePrint A.I. technology can significantly help stakeholders across the supply chain to reduce grading time, shorten sales cycle as well as decrease carbon footprint from lesser sample shipping required, it is claimed.

As an industry first, ProfilePrint also participated as an official grader alongside professional graders at the nineteenth edition of Let’s Talk Coffee, which took place in February. The event demonstrated how ProfilePrint can augment human capabilities and equip producers with an efficient method to ascertain the suitability of green coffees for their potential buyers.

“ProfilePrint is heartened that our solutions are helping to improve the operational efficiency of the food ingredient supply chain and lifting the livelihoods of farmers. We look forward to deepening our engagement with more producer partners across Latin America to help empower people and advance agribusinesses,” said Alan Lai, founder and CEO of ProfilePrint.

f’real to launch f’reakshake offer for foodservice

Indulgent milkshake brand, f’real, has announced the launch of a brand new, high-margin customisable drink and dessert option designed specifically for the foodservice channel.

Previously only available as an on the go, ‘blend-it-yourself’ drink in convenience retail, f’real is now offering operators the opportunity to install its back-bar B7 blenders and transform menus with limitless ‘f’reakshake’ options.

Responding to consumer desire for ‘experiences over products’ (Lumina Intelligence Eating & Drinking Out Panel, August 2022) f’real’s claims that its latest offering will make it easier than ever for operators to get creative and elevate their drink and after-dinner

proposition. At the touch of a button, ready-made milkshake bases are blended to a customer’s preferred thickness and can then be customised with syrups, toppings and even alcohol for a boozy kick.

With milkshakes representing 5.1% of all OOH soft drinks, growing from 4.6% in 2021 (The NPD Group/ SnapMyEats – 3ME Sep 2019-22), there’s never been a better time for operators to add the sweet treat to their menu and benefit from frequent upsell opportunities, feel f’real. Not only that, f’real’s B7 blender creates a shake in just 40 seconds, as well as being compact in size. It also requires little cleaning and is ready to go once plugged in, making it both cost-effective and easy to install.

Minimal staff training is required and there is zero wastage as the milkshakes can be blended straight into f’real branded cups. The f’real team will also provide enhanced support for operators to help drive sales, including digital POS and social media assets.

Kate Barnes, head of business development at f’real, said: “We are delighted to introduce f’real to the foodservice sector, making our delicious, customisable drinks simple and accessible for all out of home operators.

“This is especially important as purse strings tighten. Venues need ways to elevate their offering and entice consumers in to dine with them. Our f’reakshakes are the perfect way to do this, injecting excitement and theatre into a menu. Plus, they’re an affordable treat, which we know consumers are turning to in the current climate.”

“Most ethical” recognition for illycaffè

“Proud to be listed for the eleventh year, as the only Italian company, among the world most ethical companies: A recognition of our commitment as a family company cultivating business ethics for 90 years,” said Andrea Illy (pictured), president of illycaffè.

Ethical Companies honorees and their dedication to making real impact for their stakeholders and displaying exemplary values-based leadership. Congratulations to illycaffè for earning a place in the World’s Most Ethical Companies community.”

illycaffè, pioneers of sustainable highquality coffee, has been recognised by Ethisphere - a global leader in defining and advancing the standards of ethical business practices - as one of the 2023 World’s Most Ethical Companies.

illycaffè has been recognised for eleven consecutive years and is still the only Italian company being honoured this year. In 2023, 135 honorees were recognised spanning some 19 countries and 48 industries.

“A result also achieved thanks to the management, which has been able to translate this commitment into the daily business. illycaffè is now running at full speed towards carbon neutrality in 2033 though regenerative agriculture and circular economy.”

“Ethics matters. Organisations that commit to business integrity through robust programmes and practices not only elevate standards and expectations for all, but also have better long-term performance,” said Ethisphere CEO, Erica Salmon Byrne. “We continue to be inspired by the World’s Most

Grounded in Ethisphere’s proprietary Ethics Quotient®, the World’s Most Ethical Companies assessment process includes more than 200 questions on culture, environmental and social practices, ethics and compliance activities, governance, diversity, and initiatives that support a strong value chain. The process serves as an operating framework to capture and codify the leading practices of organisations across industries and around the globe (to view the full list of this year’s honorees, visit https:// worldsmostethicalcompanies.com/ honorees).

Massimo Bottura becomes illycaffè’s new chef ambassador

The iconic chef Massimo Bottura (holder of three Michelin Stars and a world-renowned pioneer of taste) has joined forces with illycaffè, to become an international ambassador for the illy Chef Ambassador Project, dedicated to showcasing the uniqueness of the illy blend within the highend world of cuisine.

The project involves creating a bespoke, custom coffee blend for a select handful of Michelin Star chefs, and it is now the turn of Massimo Bottura to come up with his very own bespoke coffee, following in the footsteps of Niko Romito, Viki Geunes, Antonia Klugmann, Ciccio Sultano, Rupert Blease, Felipe Rodrigues and other names from the international fine dining scene.

Massimo Bottura’s variation on a theme will be based on the nine ingredients that make up the unique illy blend, tweaked with different quantities and proportions according to his own style, sensory preferences and of course, the most important factor of all, taste.

The final outcome was achieved using the Personal Blender (a machine patented by illy – the prototype being launched in the Coffee Cluster at Expo Milan 2015) with the contribution of tutors from the Università del Caffè. It will be offered as a unique experience at the end of a tasting menu to customers of the Osteria Francescana, the Casa Maria Luigia guesthouse, the Modena-based bistrot

Franceschetta58 and the historical Cavallino restaurant.

“We are delighted to start the new year with this prestigious partnership with a big Italian name like Massimo Bottura. He is one of the most innovative and successful masters of taste in the world and shares illycaffè’s core values of innovation, sustainability and absolute quality,” commented Cristina Scocchia, CEO of illycaffè. “This is a great opportunity to promote our coffee culture in the world of haute cuisine, perpetuating a virtuous cycle of sustainable quality”.

“Cooking is about quality – and that is as much about ideas as ingredients. Every Famiglia Francescana menu focuses on the way ideas take shape, inspired by culture and motivated now more than ever by social choices. Illy’s philosophy is based on values we share and firmly believe in, combining creativity and quality with a sustainable approach to food,” added Massimo Bottura (pictured).

World’s smallest gelateria has big plans for expansion

fwip (www.fwip.com), the creator of what is claimed to be the world’s smallest gelateria, says that it is laying out ambitious growth plans to revolutionise the premium ice cream market in 2023 with its eye-catching solution that serves award-winning fresh Italian gelato, frozen yogurt and vegan-friendly sorbet at the push of a button.

The company, brainchild of Paul Kali, fwip’s founder and real-life Ice Cream University graduate, uses ‘Nespresso-style’ recyclable pods containing different flavours of frozen desserts served in just seven seconds, enabling operators to serve high-quality desserts anytime, anywhere.

fwip, who currently have presence in over 2,000 retail, hospitality and leisure locations across the UK - including Spar, Co-op, Motor Fuel Group, Hollywood Bowl Group, UCL, LinkedIn, Deutsche Bank, Goldman Sachs and many more - has laid out plans to increase the number of its gelaterias in the market by over 200% and increase ice cream sales by over 300%. The company believes its solution is inherently designed to support leisure and hospitality businesses in the current climate and is perfectly poised to capitalise on the trend in the market for more premium ice cream.

The fwip offering is designed to be fun for customers, with its theatrical serve style and stylish design. The gelaterias are also IoT connected, they point out, meaning that the sales data of the machines are logged and tracked, providing valuable data and insights for businesses. This connectivity also means that in the unlikely event of there being an issue the fwip customer service team can troubleshoot remotely, with 95% of cases being solved quickly and over the phone, they have found.

The company’s hero unit, the Portobello Machine is fwip’s smallest solution, measuring just 30cm wide, and is a simple way for venues to offer a more premium product and capitalise on consumer trends in desserts, they propose. The ice cream serve takes just seven seconds to produce, meaning that the fwip Portobello gelateria can produce as many as 200 desserts per hour. It also requires no plumbing and plugs into a standard 13 Amp socket, with built-in tech to troubleshoot operational issues and also track sales to optimise stock levels.

Paul Kali says that he set out with a vision to spread the joy that moments of ice cream bring, and an ultimate long-term goal to make fwip as ubiquitous of a brand as the one started by another Polish entrepreneur 100 years ago - Häagen-Dazs.

“We have ambitious growth on the horizon this year, but we’re extremely well positioned to grab a big scoop of the premium ice cream market in 2023 in a way that no other company can,” said Paul Kali.

“Our technology-based gelateria solutions married with Great Taste award-winning flavours of ice cream are a huge hit with both customers and businesses who want an easy dessert offering for their venue. fwip allows any type of business to sell the highest quality gelato, sorbet, frozen yogurt and vegan desserts - solving space constraints, investment costs and product quality control issues along the way. We can’t wait to welcome a whole host of new ‘fwipistas’ to our family this year.”

Brakes announces Best of British campaign

UK foodservice wholesaler, Brakes, has announced a new programme of activity to support British growers and promote seasonal British food.

The campaign started in March with the launch of a new section on Brakes’ website, highlighting seasonal food and feature videos promoting recipes made with British ingredients. Headlining the campaign will be Brakes’ sponsorship of Love British Food, which will see the company create resources, including recipe ideas, supplier stories and other merchandising ideas, to help customers capitalise on British Food Fortnight in September - the key period in the year celebrating British food. The company says that it will also host a Great British brunch for stakeholders to attend and discuss collaboration following British Food Fortnight.

Cathy Amos, sector marketing manager at Brakes, who is also a Love British Food Ambassador, said: “We are committed to supporting British food and have been involved with Love British Food for many years. Caterers want to be able to access seasonal British Food, so it’s great to be able to support Love British

Food, which does a fantastic job in generating awareness of the wonderful array of British produce that’s available.

“Our support campaigns will provide caterers with the tools to help make the most of British. One excellent example will be Coronation weekend, which will be the perfect opportunity to celebrate our British heritage with some seasonal treats.”

Dawn launch a new American mix

Dawn Foods says that it has taken the headache out of making New York-style cheesecakes from scratch with the launch of an easy to use mix, ideal for bakers and caterers to create baked cheesecakes as well as other desserts, claim the company.

Dawn’s new NY-Style Cheesecake Mix is the second product to be launched as part of the company’s focus on authentic American Bakery Favourites, following hot on the heels of a new Blondie Mix launched last month.

A richer, more indulgent cousin of the European baked cheesecake, the New York-style cheesecake incorporates a cream cheese base to give an ultra-rich and creamy cheesecake. Although it seems a simple recipe, New York style cheesecake can, in fact, be challenging to make using a scratch recipe as it requires a gentle baking process to avoid over or under cooking and it can be difficult to avoid cracking on the cheesecake surface, point out Dawn. In contrast, Dawn’s new NY-Style Cheesecake Mix is easy to use and delivers a creamy, smooth textured, flavourful cheesecake every time, they feel.

Bakers simply add cream cheese and water to the mix and beat until smooth. The prepared mix can then be added to a base made with Dawn Crumble Mix and the cheesecake baked for 50-60 minutes before cooling for portioning and the finished cheesecake is perfect with fruit coulis or fresh berries, they propose.

New managing and industrial director for Brioche Pasquier UK

Viennoiserie and patisserie business, Brioche Pasquier, has announced that Ryan Peters (pictured) has become the company’s managing and industrial director – Brioche Pasquier UK.

From joining the team in 2017 to becoming industrial director two years later, and then taking the reins towards the end of 2022, Ryan Peters has already made his mark on the UK, Milton Keynes-based team, having also had his hands full in his new role with major extension work at the factory to accommodate the growth of Brioche Pasquier products.

“It’s been a bit of a whirlwind, to be honest. Obviously, I’ve always been involved in the new production lines and factory extension in my previous roles, but to jump into the MD role as well has been pretty full-on. Aside from the building works, my main focus has been to really drive the community connection and get involved as much as possible with our local events and charities. It’s a role I love and I’m always up for a chat (and a croissant).

We’re a major employer in the area and giving back to the community is a key part of my role and one that the Brioche Pasquier teams all over the world are focused on,” said Ryan Peters.

With a solid background in bakery production and general management, working for Rathbones, Eurobuns, and David Berryman Ltd, Ryan Peters’ management ethos has always been to lead from the front and to ensure everyone around him has the best training and support possible, so the team is at the top of its game! During the first six months of his tenure, the business has strengthened ties with the local community and started to ‘future proof’ for growth.

“I love working in this company. Like every business, we come up against daily issues and we just get together as one big team and solve every problem that comes our way.

I’ll be continuing to focus on ensuring our people here in Milton Keynes have the support and development opportunities to enable our business to

grow and really showcase our brand in the UK. We operate in virtually all retail and foodservice sectors and plan to expand our Viennoiserie and patisserie business to incredible growth over the next couple of years,” added Ryan Peters.

Funnybones expands vegan dessert range

Siesta Coffee Signs with DTiQ to use Big Sister tech

Siesta Coffee is to use DTiQ’s next generation ‘Big Sister’ surveillance software and data analysis in stores across the North East, with the aim of enhancing customer journeys.

DTiQ works with some of the leading QSR brands in the USA and Europe including Burger King, Subway, Starbucks, Domino’s and the Hard Rock Café and now also works with QSR firms including Siesta in the UK.

Ryan Stainsby and Carly Moir, directors of Siesta Coffee said in a joint statement: “We always like to be ahead of the curve and use the best technology to ensure our locations run smoothly and cost efficiently. Working with DTiQ now means we can be proactive to spot trends or any issues faster and take action to create an even better customer experience.”

DTiQ’s advanced server technology records video surveillance of stores and software maps this to EPOS data. Integrated Artificial Intelligence (AI) automatically picks out and alerts operators to any anomalies which need highlighting so there is no need to view hours of video footage. It also provides the option to search for precise time slots or incidents, and footage can be stored for the duration of the contract so QSR operators can check past events easily if needed.

“After seeing what the DTiQ video management system offers, we were impressed.  It means we now have a proactive way to help us maintain

customer satisfaction and excel at loss prevention while getting a great overview of each store in real time. It has the potential to help us become more energy efficient, improve our staff training, increase speed of service, order accuracy and impact our customer journey positively at every step of the way too,” added the directors.

Gareth Bakewell, head of UK business development DTiQ commented: “In today’s challenging market conditions with QSR operators facing continued pressure due to increases in energy and supply costs, DTiQ’s intelligent surveillance solutions can help operators gain as many operational efficiencies as possible. If you can see it, you can measure it and DTiQ’s software and our analysis services, which are available from just £3 per day, can provide a cost-effective option to conduct remote audits that drive consistently improved performance across multiple locations. We are now delighted to be working with Siesta to help them transform the way they manage costs, optimise revenue and drive operational excellence.”

DTiQ’s video, data and analysis have been able to deliver a performance improvement solution to over 45,000 customers in the retail, restaurant, and convenience store industries around the world, they report. Collectively, DTiQ’s customers have realised a reduction in voided transactions of 22%, a reduction in operating costs of 1-2% and an increase in sales across their brands, they claim.

Funnybones has expanded its plant-based dessert offering with a brand-new caramelised biscuit cheesecake.

As caramelised biscuit popularity continues to soar, observe the company, and cheesecake remains one of the nation’s favourite desserts, Funnybones says that it has combined the two trends, and made it vegan to boot.

The new cheesecake arrives frozen, meaning operators won’t need to worry about unnecessary food waste, claim Funnybones, requiring just a few hours to defrost in the refrigerator before it’s ready to serve. The traybake format also means operators have the freedom to dictate their own portion size and shape, for maximum flexibility.

Funnybones development chef, Tom Styman-Heighton, commented: “We’re continually adding new products to our extensive range, and we choose what makes the cut based on popular trends and customer demands. Caramelised biscuit is a flavour that’s taken the food industry by storm, and when you pair that with a menu staple like a cheesecake, you’ve got an instant winner. By making this cheesecake vegan, we’re also ensuring that diners following a vegan diet can enjoy this sweet treat too.”

Glebe Farm Foods engages Serendipity2 to formulate PureOaty go to market strategy

Food and drink data marketing specialists, Serendipity2, has been selected by Glebe Farm Foods to devise an effective go to market strategy for its award-winning PureOaty oat milk, to drive distribution, brand awareness and sales.

Using Serendipity2’s trademarked RISE™ approach, the team will be assessing data insights to develop Pen Personas, analyse store rankings for key grocery partners, and design and create a host of new go to market online and in store collateral. With the market for plant-based milk alternatives reportedly worth £357 million (Kantar data), oat milk is said to be driving the category’s growth, with a further study reporting that at least one in three people in Britain are now choosing plant-based milk alternatives (Mintel data).

Tony Holmes, COO of Glebe Farm Foods, commented: “This is a very exciting chapter for Glebe Farm Foods, given that we are the only farm in the UK that grows and processes the purest of British gluten free oats, in all its forms, including flour, porridge oats, and of course our oat drink, PureOaty.

“More and more consumers are looking for a healthier diet and selecting milk alternatives and so we have partnered with Serendipity2 to take a more informed approach with our go-to-market strategy. This includes using data to assess motivations and buying behaviours by regions, territories, and specific outlets.”

CEO of Serendipity2, Peter Flood, added: “We are excited to be working with Glebe Farm Foods to help drive distribution, brand awareness and overall sales of its delicious PureOaty drink. We are proud to support innovative brands with effective research and insights to help them better understand consumer behaviours, to evaluate market potential and to help drive increased awareness, sales and profits, through a smarter approach to sales and marketing strategy.”

Serendipity2’s expertise, developed over 22 years, centres on using data analytics and external data sources to develop accurate consumer and shopper brand profiles (or personas) to reflect consumers’ current lifestyles, life

stages, occasions, aspirations, affluence and buying behaviour preferences.

Using MarketView, Serendipity2’s Google-enabled data visualisation and analytical tool, personas are mapped against UK populations (residential, daytime workplace, travel hubs, proximity drivers etc) to determine the total footfall opportunity by population relevancy. Output data and heat maps enable Serendipity2 and its clients to then develop and align POS, merchandising, equipment, signage and in store promotions to the communication and promotional preferences of consumers.

Barista style frothy coffees and hot chocolate at home

Evidencing the rising popularity of speciality coffee at home, Zwilling has introduced a stylish milk frother (price guide £99.95) to complement its Enfinigy range of kitchen electricals.

Quick and easy to use, claim the company, the new electric milk frother brings café culture into the home. It has been designed by Matteo Thun and Antonio Rodriguez, and comes in a sleek silver or black finish, and can also be used with plant-based milk alternatives, as well as for both hot and cold drinks.

The 400ml capacity frother comes with two interchangeable attachments for stirring and foaming milk for lattes, cappuccinos, hot chocolates, milkshakes, Dalonga coffee, mochas and more. It works by agitating milk with the whisk inside to create tiny air bubbles, which increases the milk’s volume and gives drinks a creamy, luxurious taste. It also features intuitive controls to make delicious foam from plant-based milk alternatives, such as soya, oat milk or even coconut milk for a creamy Pina Colada.

Excitement brews for the London Coffee Festival!

The London Coffee Festival will be back (20-23 April 2023) at the Truman Brewery, London. Set to be the biggest ever with hundreds of incredible exhibitors and some of the best coffee in the world to try, it is a must for every coffee connoisseur or budding barista.

COFFEE MASTERS

The legendary Coffee Masters tournament will take place at this year’s festival, judged by a panel of industry experts and hosted by coffee pros Celeste Wong and James Wise. This fast-paced knockout battle format sees 16 baristas showcase their skills head to head across a broad range of disciplines to see who has the best pour and whose signature drink stands out amongst the rest. With a prize of £5000 on the bar, and prestigious title of Coffee Master, the pressure is on in this caffeine-fuelled event.

LATTE ART LIVE

Ever wondered how to create the perfect pour? This year’s festival sees the return of Latte Art Live showcasing the world’s best baristas talents in an interactive zone dedicated to the highly admired skill. Expect a series of throw downs, showcases and hands-on workshops at the legendary Modbar.

In addition, there promises to be a number of expert speakers at the festival including from Lavazza, Algrano, WatchHouse, British Coffee Association, GAIL’s Bakery, Rastislav ‘Rasty’ Kasar, Victoria Arduino, Fiorenzato, Allegra, Lumina

Intelligence and La Marzocco, plus many more!

Lavazza says that it will be showcasing its speciality coffee range 1895 – a selection of the finest coffee beans sourced from independent plantations and certified cooperatives. Located in the Hyde Park area of the festival, coffee lovers and coffee professionals will have the opportunity to taste Lavazza’s range of micro-lot, single origin and speciality blends. In addition, the famous brand will be sponsoring the Lab for the second year running (the Lab being a space where visitors can be equipped with the latest industry knowledge, cutting-edge trends and market insights).

THE LAB

Offering a chance to get into the nitty gritty details of the coffee industry will be some exciting sessions at The Lab to stimulate thought, and which have been hand-chosen to appeal to all baristas, café owners, hospitality professionals, entrepreneurs and straight up coffee fanatics. From sustainability to inspiring women leaders to the data behind what makes the coffee consumer tick, the sessions will cover the emerging trends and important topics impacting the coffee industry.

There will be talks from the award-winning social enterprise, Well Grounded, who will be leading a session exploring barriers faced by new talent in the industry, and how business can create more inclusive onboarding practices.

Plus, be sure not to miss a session from a group of influential women in coffee including Jessica Worden (head of coffee at Gail’s Bakery), Camilla Morgan (UK sales manager at Victoria Arduino) and Bharti Radix (founder of BloomsYard) who will be discussing how to make positive change in your business and how to drive change in diversity, gender equality and sustainability.

Or why not join Angelo Sportelli, trainer at MUMAC Academy, the coffee machine academy of Gruppo Cimbali, for an interactive session showcasing the new Be Faema app that allows users to operate machine parameters from your phone whilst being part of the ever-growing coffee community.

A BUOYANT MARKET

According to the Allegra World Coffee Portal, the speciality coffee market continues to grow, with the estimated number of speciality coffee shops accounting for 18% of the UK coffee market.

The coffee-focused segment is predicted to grow at 3.0% over the next five years to exceed 6,600 outlets, while the food-focused segment is anticipated to grow at 4.0%  to exceed 5,000 outlets (Allegra Project Café UK 2023 data).

Allegra Project Café UK 2023 has also reported that there is a significant increase in the perceived necessity of ethically sourced coffee purchasing - 62% considering it important, up 7% YOY. Medium-roasted coffee remains the most popular coffee roast, the researchers note. However, in the under 35’s, they are opting for a lighterroasted coffee.

Visit www.londoncoffeefestival.com for more details.

Winning with tea

With our national drink still subject to poor preparation in the out of home setting, greater attention to detail is required with recognition now on offer from the UK Tea Academy in the form of the ‘Leafies’ for those making the grade.

LOOSE LEAF THE KEY

“When talking to customers and guests visiting cafés, tea rooms and hotels for afternoon tea, we often discover that the tea itself has been often over-looked and at best, makes no impression upon them,” reports Richard Grey of Warwickshire-based Grey’s Teas, a supplier of high grade, loose leaf teas.

“No wonder so many people are turning to coffee! This makes this experience a lost opportunity to create a loyal following amongst your tea-drinking clientele. After all, tea is not an expensive beverage.

“Firstly however, as specialists for over twenty years in providing high grade, loose leaf tea directly to consumers and wholesale for foodservice, why do we focus on such teas? The answer is that loose leaf generally, and large leaf in particular, imparts a better flavour as the tannins are less dominant, giving time for the other flavour components to infuse. This results in a more balanced cup with more distinctive characters from individual teas.

“Loose leaf teas need not be messy as the contents of a teapot can be drained and tapped into a food recycling bin. Infuser teapots are especially good, leaving no leaf at all in the cup and enabling the infuser to be removed when the leaf has infused sufficiently. Glass infuser teapots are even better, letting the customer see how well the leaf is infusing, letting them pour at just the right time. Should operators not have suitable teapots

that retain the leaf, we can readily supply a dozen teas in biodegradable infusion bags.

“Secondly, like preparing good coffee, tea needs a little attention to the small things, none of which require capital investment.”

TEA MAKING STEPS

1. Fill a traditional kettle (not a hot water dispenser) with fresh cold water from the tap. This keeps the oxygen level high.

2. Warm the teapot with hot water. This ensures that the tea will be served hot.

3. Use one teaspoon (three grammes) per cup and one for the pot. Do not skimp on tea.

4. Pour the boiling water on to the leaf and place a lid on the pot. (For green teas wait a couple of minutes, aiming for the water temperature to fall to around 80 degrees before pouring onto the leaf.)

5. Give to the customer and stress that they should wait five minutes for the tea to brew (three minutes for green tea).

“We love working with customers to help them prepare a tea list and food pairings on their menu. Whilst we have a simple choice of only a dozen traditional blended teas, we have very many single origin teas which can be a joy for customers to explore and for them to experience their individual characteristics,” advises Richard Grey.

Serve the best teas

So often tea can be a disappointment but appreciative customers will soon return when you serve the best teasthose that have distinctive tastes.

Our traditional orthodox teas are blended in England and we have single-origin teas from all the famous tea producing areas of the world. Around thirty teas are organic. They are available as loose leaf and we have a dozen teas in bio-degradable infusion bags.

We can advise on preparing a tea menu and have tips on serving the best tea. Contact us for samples - and see more returning customers!

greysteas.co.uk/wholesale

For the world’s greatest teas...

TEA TRAINING AND EDUCATION

The UK Tea Academy (UKTA) is the only body in the UK to offer a professional tea certification programme, having been providing outstanding education for tea professionals and tea enthusiasts worldwide.

In fact, the UKTA is recognised as the UK’s leading provider of tea training and now with online global reach and courses in several languages, it has students choosing the UKTA above all others in the international tea training arena with all becoming part of their close UKTA community of tea lovers as a direct result.

The UKTA reports that it has now trained hundreds of staff from many of the UK’s high-end restaurants, cafés and beverage companies, and works closely with Fortnum & Mason, training their retail and service teams to Tea Champion level and beyond. A UK Tea Academy certificate will certainly help prove that the student has the necessary high level of knowledge and skill now demanded from the foodservice sector.

Currently, there are courses at three levels on offer.

The Foundation – Tea Champion is aimed at all those working with tea, either brewing, serving or selling it, as well as anyone who has an interest in tea and a thirst to learn more.

The Intermediate – Tea Sommelier is a qualification that will help professionals involved in sourcing tea from world origins, those who oversee the brewing and service of tea in a high end tea environment, as well as anyone writing tea menus and press releases or exploring a more in-depth understanding of tea.

UKTA’s Advanced – Tea Diploma is the UKTA’s highest level of certification. It is designed for hospitality and tea professionals, and all those who wish to develop their skills, achieving a significant appreciation and in-depth understanding of all aspects of tea.

In addition, the UKTA are running a Level 2 - Tea Sommelier course this month aimed at providing considerably greater scope and more detail than the Level 1 course and supports the next step in a career or business for the professional tea sommelier. Their Chinese Tea Masterclass will also offer the opportunity to explore each category of Chinese tea in depth and while tasting a selection of fine teas sent to your door. This course is taught by one of the UK’s leading Chinese tea experts, Juyan Webster.

Jane Pettigrew, UKTA’s founder, will also be hosting a History and Etiquette of Afternoon Tea Masterclass about the culture and etiquette of tea and a Virtual Tea PartyEaster Special

THE LEAFIES

In 2022 the UKTA launched the first ever International Tea Awards, called the ‘Leafies’.

The Leafies celebrate the world’s finest loose leaf teas, and in partnership with Fortnum & Mason, these new awards are open each year to tea farmers, producers, suppliers and retailers.

At the inaugural 2022 awards, over 300 tea entries from more than 50 tea-producing regions were received. Nine tea professionals, comprising six nationalities, acted as judges, with all judges saying that they would like to participate again in 2023.

There were 12 gold awards and 28 highly commended, in turn indicating discerning judging and extremely high standards feel the UKTA. The event generated extensive global press follow-up, particularly in Taiwan and Japan with the award ceremony now representing a key annual event for international tea professionals. Their focus on high grade, small batch is encouraging experimental teas and artisan gardens in new regions, they add.

Jane Pettigrew (second left), UKTA founder and director of studies, with the Leafies’ judges at the first ever Leafies Award Ceremony, held on 26 October 2022 at Fortnum & Mason in London.

Coffee machines

GETTING MOBILE

During the various pandemic lockdowns, many entrepreneurial coffee shop business owners very quickly cottoned on to the idea of keeping their businesses trading by taking their coffee shop to the places where people were out and about, report the UK’s only espresso machine manufacturer, Birminghambased Fracino.

Housing estates, public parks, local forests and alike were where the people were, and it wasn’t long before the coffee shop owners set up their trailers, horse boxes and vans that had been fitted out as a mobile version of their stores, and started serving coffee there instead. Indeed, mobile coffee took off in a really big way, observe the company, who claim to manufacture one of the most powerful LPG powered espresso machines range available, and seeing sales of these increase over 400% during that period.

“The trend and enthusiasm for continuing this novel idea appears to have really caught on, and many artisan roasters are now using the concept for sharing their unique talents for creating amazing coffees and taking them to the places that people meet for leisure activities. This gives plenty of opportunity in a relaxed environment to share their knowledge

and fantastic flavours to multiple new customers,” says Peter Atmore, Fracino’s head of global sales and marketing.

By offering a wide range of dual fuel models, Fracino feel that they are able to provide every new venture with the perfect solution for their specific requirements. Operating from LPG (in the form of regular barbeque gas bottles) and a 12v battery connected through an inverter to the machine to power the pump and electronic control system, these innovative models ensure full mobility and the opportunity to serve coffee in the remotest of locations.

A number of demands and developments are shaping what type of coffee machines operators are now seeking.

Then, back at base, the same machine can be connected to a mains power and water supply and, without any technical work required, claim the firm, become a standard, electric powered machine again…

Durable construction from high quality stainless steel means that the Fracino Dual Fuel models are robust and strong to ensure they can handle the rougher treatment of moving around the roads and fields their owners take them to, Fracino point out, they having now added new models to their PLGpowered range to support the growth of this sector, they report.

“A powerful water boiler and innovative waffle iron/crepes griddle system are being introduced for the upcoming 2023 spring and summer season,” reveals Peter Atmore. “Where there are people, the motto is fast becoming ‘serve coffee!’”

ON SHOW

Evoca Group, in attendance at the Hotel, Restaurant and Catering show held at ExCel in London, have undergone a major makeover in recent years, they report, the company having expanded from its traditional role as a manufacturer of vending machines to become an innovator and supplier in the OCS and HoReCa markets (in fact, they say that HoReCa products now account for more than half of Evoca UK’s turnover).

WELCOME TO GAGGIA

GAGGIA MILANO

Est’d 1938

In their Gaggia traditional machine range are the La Reale and La Precisa, both designed to look stunning on the counter, while delivering everything the barista needs to craft the perfect espresso. Gaggia, of course, is one of the most famous names in the world of coffee and in keeping with its tradition, all the technologies developed by the brand are designed to set new standards in the hot drinks market, say Evoca. La Radiosa exemplifies this ethos. A fully automatic machine, it can deliver barista-quality drinks from an extensive menu which is accessed via a 10” touchscreen user interface.

THE ART OF PERFECTION

Gaggia’s heritage dates back to 1938, when Achille Gaggia’s ingenuity — and his pursuit of the perfect crema — transformed espresso in Milan.

Now, we help people around the world make the finest coffee.

Let curiosity lead you to something extraordinary... Find out more by getting in touch with our team today.

https://theartofperfection.co.uk/get-in-touch/

EQUIPMENT

The show also provided a chance for visitors to get a sneak preview of the La Solare super-automatic machine, together with traditional single-group model La Dea, paired with the G5 coffee grinder.

Also serving excellent coffee, paired with freshly foamed milk, is Necta’s Kalea Plus and Magic, from Saeco. Both machines offer the flexibility operators need, coupled with sleek design to deliver a premium consumer experience, feel Evoca. What’s more, the user-friendly touchscreen interfaces are a boon for operators too, providing access to extensive configuration options, such as the recipe, temperature and beverage strength. And where fresh milk isn’t an option, but you can’t compromise on taste, Necta’s Krea Touch can deliver great tasting drinks from powdered milk.

PERSONALISATION

“An espresso machine is the foundation of any outlet so selecting the correct machine for your operation is important. More and more, customisable, compact, and branded machines are becoming popular as operators want their equipment to take up as little space as possible, fit into their branding and décor and make the best espresso. Customer impact is also important as the espresso machine usually takes up residence on the front counter so is very visible to customers,” says Scott Singleton, national sales manager UK&I – Crem, Welbilt.

“In my seventeen years in the coffee industry, there have been many changes and trends along the way. How many grams in a shot to how many seconds extraction, it should be this size of cup, this bean, that bean etc.”

VICTORIA ARDUINO’S AWARDWINNING GRINDER

Caffeine Limited have announced that they have launched the powerful MY75 coffee grinder, the latest version in the award-winning Mythos range from Victoria Arduino, which has been redesigned to provide unprecedented levels of precision and control.

As different types of coffee need to be ground at different temperatures to extract the full range of flavours they contain, the new Clima Pro system allows the MY75 to be set between 30 and 60°C in order to achieve this, they report. The powerful titanium grinding disk can be precisely adjusted to produce a range of coffee granule sizes at up to 3.5 grammes a second. The improved clump crusher and outlet spout guarantee perfect flow of ground coffee into the filter, they claim, making it easy to move from the Mythos to the coffee machine (this helps to provide the perfect consistency for drinks time after time, while minimising waste).

“I believe the grinder is King. If you do not set the grinder correctly, you can ruin any good bean and then make the machine look inadequate. Many years ago, on-demand grinders were very expensive but since then, we have seen them become more affordable, and they are now the staple of many cafés.”

The stand-out USP of their award-winning Crem EX3 espresso machine, feel Welbilt, is its customisation capabilities; from selecting the colour, finish, and type of barista lights, right through to the various customisable technical aspects of this model such as electronics and number of boilers and groups.

Ergonomics and user experience have been key to the development of the EX3, they add, with the machine featuring the company’s pioneering Crem Tech™ technology to help deliver superior cup quality, and including the new Crem Tech™ cool touch automatic steam arm option too.

The outer shell features an eyecatching modern design with a stylish matt black finish and lustrous silver accents. The touchscreen interface has been redesigned to make it easier to program. All the required information is easily accessible, allowing operators to intuitively adjust every parameter of the grind.

The MY75 features two rear mounted fans, which guarantee ideal airflow within the grind chamber while allowing the unit to be installed in areas with limited space. With dimensions of just 195mm wide, 395mm deep and 475mm high it’s ideal for smaller businesses looking to offer high quality coffee drinks. The hopper can hold 1.5kg of beans, allowing it to keep up with heavy demand. The ease of cleaning and maintenance has also been improved with key parts of the machine ccessed by removing two front mounted screws to provide direct access to the main internal systems.

Bigger better

The recent Ice Cream Expo (www.ice-cream.org) held in Harrogate in February proved to be a big success with both exhibitors and visitors.

MORE TO SEE

The Expo is organised by the Ice Cream Alliance, the only trade association for the UK ice cream sector, and has now been running for over 70 years.

This time out, the unseasonably sunny weather helped to attract visitors from across the country, all of whom were able to visit and catch up with more trade exhibitors than for some years. Indeed, the exhibition was the biggest in recent times, ICA report, with

exhibitor space up some 20% on the previous Expo and more new exhibitors in attendance than ever before.

ICE CREAM IN ACTION

It wasn’t just a large range of exhibitors from around Europe and the UK that impressed visitors, but the number of events and activities organised as well.

Eddie Scott, MasterChef Champion 2022 was cooking up delights such as Keralan Banana Split and Rose and Pistachio Kulfi Baked Alaska in the Demo Kitchen. He was also joined by chef, Steph Moon, and four times National Ice

Cream Champion, Philip Mancini, showcasing ‘Festival of Coronation’ice cream delights fit for a king and the forthcoming coronation.

Meanwhile, Italian celebrity chef and mentor to Jaime Oliver, Gennaro Contaldo, signed copies of his brand-new book, Gennaro’s Cucina.

SEMINAR PROGRAMME

The free seminar programme was well attended and featured subjects such as Getting more energy efficient, Ice cream parlour of the year, DIY PR, the New SALSA Plus Ice Cream Certification Scheme, Financing a new ice cream van purchase and How to improve your social media.

PARLOUR OF THE YEAR

A brand new nationwide competition to find the best ice cream businesses - Ice Cream Parlour of the Year (sponsored by www.antonelli.co.uk) - was launched, with a winner due to be announced in the summer.

NATIONAL ICE CREAM COMPETITION

As usual, the National Ice Cream Competition, the ‘Oscars’ of ice cream competitions, was being judged at the Expo with industry experts blind-tasting hundreds of products across a range of types and flavours.

The Expo gala dinner was also the venue for announcing the winner of the Mobiler of the Year competition,

sponsored by Ice Cream Direct Ltd in Doncaster. The 2023 winner was local man John Taylor from ice cream van business C and M Ices in Harrogate.

ICE CREAM AND ARTISAN FOOD SHOW 2024

Over 90% of visitors stated that they would come to the Expo again in 2024, indicating that the event is likely to be popular again next year. The dates for your diary, when the Expo will be in Harrogate again at the Yorkshire Event Centre, are 6 to 8 February 2024.

For more information on the Expo, and the Ice Cream Alliance, visit www.ice-cream.org

Breakfast returns

In a busy café and coffee shop environment, capitalising on the resurging demand for breakfast is a mix of keeping up to date with current consumer demands and behaviours, offering appealing dishes and serving them well, invariably at speed.

OPPORTUNITY

“Breakfast is an important daypart for cafés, both for dine-in and to-go options, with 51% of adults reporting they ate breakfast out of home in early 2022, according to Mintel’s UK Breakfast Eating Habits Market Report 2022,” reports Karen Heavey, brand manager for Kerrymaid.

“This figure is expected to increase as people return to workplaces more regularly. Meanwhile, brunch accounts for 5% of out of home meals, with consumers spending an average of £7.43 on the meal (Lumina Intelligence Eating & Drinking Out Panel data).

“A quarter of adults skip breakfast at least four times a week with 15% saying they don’t have time (OnePoll data), so why

not tempt them into an impulse purchase with a selection of baked goods such as pastries and muffins, or some fresh fruit, to accompany their morning coffee?”

THE MOST POPULAR

Where possible, cafés should provide a mix of options for breakfast, from pastries or breakfast baps that can be consumed on the go, as well as options for dining in, suggest Kerrymaid.

For instance, toasted products such as muffins and crumpets make a quick and easy light bite when simply topped with butter or a non-dairy spread for vegans, and offered with a selection of preserves (Kerrymaid Rich & Creamy Buttery spreading straight out of the fridge, claim

the brand, while Kerrymaid Sunflower Light offers an alternative to a dairy spread for vegans).

“While 38% of consumers prefer a savoury breakfast, just over a fifth like to have something sweet (OnePoll data), so cater for them with items such as pancakes or waffles, served with fruit, yoghurt and maple syrup,” Karen Heavey continues.

“It’s the classics that continue to resonate at breakfast and brunch. Cafés can tempt brunch customers with classics such as eggs Benedict, with ham and a perfectly poached egg on a toasted, buttered English muffin, topped off with a smooth and silky Hollandaise sauce. Kerrymaid Hollandaise Sauce has been created to simply require heating and deliver that homemade taste without the fuss.

“Breakfast is also the healthiest meal of the day for 19% of consumers overall, particularly among 35 to 44-year-olds of whom three in 10 make their first meal the healthiest (Kantar Research Express survey 2019). Dishes such as oat pots or toast topped with avocado or poached eggs, for example, appeal to health-conscious customers.”

BREAKFAST ON THE MOVE

Breakfast is a key to go occasion for a satisfying hot snack, and handheld options produced with speed can offer the ideal format for consumers to grab and go at the start of a busy day. Breakfast sandwiches, baguettes, wraps or panini filled with bacon, sausage or ham and topped with cheese or egg, are breakfast staples and can be adapted with plantbased alternatives for those consumers on a meat-free diet.

Taking influences from international cuisines to create breakfast tacos and burritos, with fillings such as crispy bacon, eggs, potatoes, avocado and cheese, will appeal to younger generations, while the ever-popular breakfast croissant becomes a more substantial savoury snack when filled with bacon, ham or mushrooms and topped with cheese.

Kerrymaid offers a range of foodservice cheeses, including Kerrymaid Grated Red and Kerrymaid Grated White, and designed to produce a more even melt than standard cheddars, in turn delivering a higher standard in hot sandwich options, claim the company. Kerrymaid Slices also melt consistently to help deliver a rich and creamy taste, and their Vegan Slices are suitable for consumers following a plant-based diet.

VEGAN BREAKFAST

“More than 700,000 people officially signed up for Veganuary from almost every country in the world, and in the UK

it continues to be a growing segment. Cafés should ensure they can flex their menu to cater for vegan and vegetarian diets,” advises Karen Heavey.

“While it’s understandable that cafés may want to simplify operations by making their meat-free options vegan so they are suitable for all meat-avoiders, research indicates that 92% of all plantbased meals are eaten by non-vegans (Lumina Intelligence 2020 data). Offering a level of customisation where possible can help avoid the danger of side-lining vegetarians who do eat certain types of dairy; for instance, the option of a vegan slice or a vegetarian-friendly dairy slice, such as Kerrymaid Original Slices, on top of their plant-based burger.”

STANDING OUT

“Having a standout breakfast and brunch menu is paramount to café and coffee shop traders, especially with peak trading hours being at the start of the day. Whether it’s to pick up a quick coffee, or sit down for a timelier brunch, it’s important that your menu is keeping up with the latest trends to entice customers during those crucial hours,” says Olivier Briault, development chef at Maple from Canada UK.

“Ensuring that your breakfast and brunch menu doesn’t become stale is key to maintaining sales. An interesting breakfast and brunch menu that reflects trends in the high street can really help to set the standard with customers being increasingly adventurous and keen to try new ideas and seasonal food and drink that has a particular sustainable back story.

“Offering all day breakfast with interesting healthy dishes which bridge the gap between breakfast and lunch not only meets the continued trend for casual dining but allows you to experiment with world food flavours, and of course add in an additional revenue stream.

“Adding a touch of maple syrup to dishes, for example, is an easy way to add a new twist to all kinds of breakfast dishes, and the fact that pure Canadian maple syrup is a natural, sustainably sourced ingredient is a selling point.

“Dishes such as maple breakfast burritos are a portable meal too – ideal for the quick-stop commuters. There’s also

the option to make pancakes which can be offered as a vegan dish as well. Tap into the current trend for muesli, either added to with golden maple syrup or with a comforting maple muesli that’s quick and easy to batch cook and serve as required. Muesli contains omega-3 fatty acid-rich ingredients such as raisins, almonds, and fruits and is believed to promote skin glow, lustrous hair, and healthy vision as well.

“Cornflakes are also having a resurgence, and another quick and easy breakfast option for busy working people. There are also lots of TikTokers experimenting with cornflakes as an ingredient, which could be something for traders to consider in the run up to Easter.

“The industry is also seeing laminated pastries as an emerging trend, primarily due to its aesthetically pleasing look which is popular amongst Gen Z. We’re also seeing a heightened awareness and usage of maple syrup amongst Gen Z, who are taking more of an interest in consuming natural ingredients. Traders that can keep up with the overall look, as well as the taste, of their breakfast offerings are sure to continue enticing consumers.”

THE NEED FOR SPEED

“Offering an eat in and takeaway breakfast menu is a great way for cafés to increase footfall, stay relevant and drive sales,” confirms Steve Hemsil, sales director – UK & Ireland, Welbilt, the

CAFÉ FAYRE

company behind the popular range of Merrychef high speed ovens.

“From breakfast wraps and toasties to a flat white, it’s important to offer a range of breakfast options that cater to those who want a quick turnaround whether dining in or taking away.

“For any menu, a speedy turnaround is essential, and this is even more important when offering a takeaway option. For smaller cafés looking to start to offer breakfast for the first time, the Merrychef eikon® e1s, for instance, enables menus to be pre-programmed and it has a simple to use easyTouch® icon touchscreen.

“Simple for anyone to operate and serve up a range of menu options to a consistently high standard, this oven can help to free up counter space too by replacing a salamander, toaster, sandwich press and oven, for example. Plus, it can help to speed up service and ensure that every item is cooked to perfection every time.”

For larger cafés, or those wanting to be more creative with their menus, the new Merrychef conneX® 12 and conneX® 16 offer speeds up to 80% faster than other cooking methods, claim Welbilt.

“Merrychef conneX® models also boast an incredibly intuitive operating screen – a 7” HD controller that utilises the language of mobile phones, making this image-based touchscreen the easiest to use, and ensuring training new staff to use conneX® is quick and easy,” explains Steve Hemsil.

“Ventless, compact and with cool to touch sides, the ovens will slide effortlessly into small spaces and operate quietly, suiting front of house positions. Easy to install, with energy saving efficiencies, standard power units operate off a 13 Amp plug, with quick pre-heat and cool down times and reduced energy in standby.”

The latest accessory from Merrychef is the conneX®12 automated panini press which allows cafés to deliver consistent, compressed sandwiches with perfect grill marks every time, claim Welbilt. It’s also easy to take in and out of the oven, they point out, as it simply replaces the cook plate and sits on the internal cavity stubs so doesn’t stop you using the oven when the panini press is not in use.

Kudos Coffee Shop opened in August 2017 after owner, Rob Good, grew tired of the corporate world and dreamt of starting his own business. With an interest in speciality coffee, he took the plunge and opened his new venture in Whitchurch, Hampshire, followed by a second Kudos coffee shop in Stockbridge, Hampshire a couple of years later.

“The essence of Kudos is about creating an environment where customers feel relaxed and want to return on a regular basis,” explains Rob Good, who quickly realised that to run a successful and profitable business, he needed to offer a more substantial food menu.

“Our food is sourced locally where possible, so our bread comes from a small bakery in Old Basing and the cakes are from a business 10 miles down the road.

“Food is very important in the coffee shop world. In the beginning we concentrated on coffee and cakes, but having a good quality food offering is essential to build a successful business. So, we started to create ciabattas and sandwiches in-house, and due to budget, initially plumped for a panini grill on which to cook them. However, it soon became apparent that the panini grill wasn’t working for us.

“The main issue, apart from the fact it was taking around eight minutes to cook a panini, was the lack of consistency that the panini

grill provided. We were always reliant on staff hearing the stopwatch once the ciabattas were allegedly cooked, and then when they did, we were never certain of the quality due to issues around volume etc.

Although hesitant at the initial investment, the Merrychef has proved its worth time and again, Rob Good reports.

“Whilst it is scary to invest this kind of money in equipment, it was actually a no-brainer! So much so that in my new shop in Stockbridge I bought two. The Merrychef has changed what we can offer to the customer and opened up a whole new menu for us. Where before we only had ciabattas, we now have toasties, macaroni cheese, porridge, and soups and it has also removed the need for the microwave too,” says Rob Good.

“The speed of the Merrychef means that food gets out of the kitchen quicker and can be delivered to the table faster. This allows for a higher turnover of customers which is good for business.”

KUDOS COFFEE SHOP

Designed for food to go by the brand leader in high speed ovens

High speed up to faster 10x

Creates consistent hot dishes in seconds, reducing queues and increasing sales.

Versatile

Just one compact appliance that can cook, toast, grill and heat food. Staff can continue serving while food is cooking.

Easy to use Efficient

An icon-driven touchscreen with pre-programmed menus reducing errors and food waste. Minimal training required.

No installation costs, ventless (no extraction hood needed), runs off a 13 amp plug. Less than 0.7kWh on standby, saving money when not in use.

Helping to tackle the recruitment challenge

Jobtrain is a business that provides recruitment and hiring software for small businesses right up to large enterprise employers, and who have announced a new partnership with the British Sandwich Association and the Café Life Association to provide an all-new job advertising portal and careers site for 2023.

NEW MEMBERSHIP BENEFIT

This new solution will enable all members to post their jobs online to reach and attract candidates to apply for their jobs. Jobtrain’s software tools work by helping to reduce time-to-hire and administration, providing access to free job advertising, reducing reliance on expensive recruitment agencies and by providing a full online solution to manage hiring seamlessly.

In addition, for members who might be interested in using Jobtrain’s full online recruitment software platform, they are offering an exclusive 15% discount on all their annual fees too, and are looking forward to sharing their 20 years of knowledge and insight on all matters relating to recruitment with members.

MANAGING RECRUITMENT - HINTS AND TIPS

“Running a small business enterprise (SME) can be a challenging experience. You need to be an expert on your product/service, on finance, on management and leadership, on networking etc.,” says Giles Heckstall-Smith Jobtrain’s director of strategic development (pictured).

“Against that backdrop, having to manage recruitment is sometimes seen as a necessary evil - it needs to be done, it provides the lifeblood of your company – but no-one actually likes having to find candidates and manage the process and in today’s climate this can be a huge challenge too! Here are some of my tips for taking some of the pain out of hiring.”

Define what you’re looking for in your candidates and engage them with your advert

I know it sounds obvious, but it really is important to write down what you see this person doing. What is the problem that you have and why do you need to hire someone?  The temptation is to think “I’ll know it when I

see it”, but you won’t attract the right people to sit in front of you if you don’t frame the job correctly in the first instance.

What’s important here is to allow your own passion, your own culture to frame the description of the job you want to fill. You probably noticed there that I deliberately avoided using the term ‘job description’ as that has connotations of boring, dry and overly factual detail. What many job descriptions fail to do is to provide context.

Where do I find candidates

Speaking with many SMEs, I am always surprised at just how much they are prepared to spend on advertising and on agencies.

In the research Jobtrain conducted, amongst a wide range of SMEs we found that a typical spend of £80,000 per annum was the norm (split between agency fees and recruitment advertising).

Now, for some specialist roles that can be hard to fill, there is no doubt a place for agencies. However, they should not be a first resort for many positions.

Where do I advertise my jobs?

In the UK there are a number of job boards that dominate the marketplace – Indeed, reed.co.uk, Totaljobs, and CV Library are four of the largest job boards.

There are many hundreds (possibly thousands) of others but unless you are looking at niche or very sector specific roles then these three probably serve most purposes.

But what you may not know is that there are a number of sites where you can post your jobs for free, including Google and Indeed, the world’s largest job board! Jobtrain’s recruitment software, for instance, enables you to post all your jobs to these sites with a single click and no adverting fees!

Top tips for interviewing

There is no right or wrong answer to the first

bit of interviewing – do you screen people over the phone? Do you interview via Zoom or Teams? Do you conduct face to face interviews? There are benefits in each and you need to decide which is right for you.

Speed is important!

With more vacancies than applicants right now, speed really is of the essence, so engage with candidates quickly!

Phone interviews can save a lot of time if you have a clear requirement and you feel you can assess people in a five to ten minute conversation. This may involve asking them some questions about their experience, their understanding of your business and the role they have applied for, or what their ambitions are? The important thing is to contact candidates quickly and let them know you are interested in their application! And let anyone that hasn’t been successful know too – recruitment software can automate this for you.

Take control of your own hiring and reduce reliance on agencies

At the start of this article, I shared the costs that SMEs were incurring in their recruitment activity (£80,000 per annum). That excludes the admin costs of managing all the queries, the interview arrangements, the offers and the rejections etc.

For an investment at a fraction of the price you can have your own recruitment solution in place in just a matter of days with solutions such as our JTGO and Jobtrain applications.

Improving productivity is a goal that all sectors are striving to achieve and using systems like Jobtrain and JTGO can help to remove a huge time burden whilst delivering the tools to help you manage recruitment for yourself.

Find out more at jobtrain.co.uk/bsa

International Suppliers Index

Sandwich Manufacturers

SIGMA BAKERIES

PO Box 56567

3308 Limassol, Cyprus

Contact: Georgios Georgiou

Tel: +357 25 878678

Fax: +357 25 346131

info@sigmabakeries.com www.sigmabakeries.com

SUBWAY

Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD

Contact: Frederick De Luca Tel: 01223 550820

www.subway.co.uk

TAMARIND FOODS SPRL

Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium

Tel: +32 2 731 69 77

Fax: +32 2 731 69 78

Contact: Frederic Teichmann fteichmann@tamarindfoods.be www.tamarindfoods.be

Product Listing

BAKERY INSERTS

Sigma Bakeries Ltd

BREAD

Sigma Bakeries Ltd

ORGANIC PRODUCTS

Sigma Bakeries Ltd

SANDWICHES

Subway

Tamarind Foods

SANDWICH FILLINGS

(prepared)

Sigma Bakeries Ltd

SPECIALITY BREADS

Sigma Bakeries Ltd

Café Product Index

ADVISORY, BUSINESS & CONSULTANCY SERVICES

Bespoke Software

Clover

Mezze

Planglow Ltd.

Business Systems

Clover

Mezze

Computers & Software

Planglow Ltd.

Consultants

The Wordbox

EPOS

Clover

Deliverect

E Commerce

Deliverect

Mezze

Factory

Food Attraction

FSC

Grote Company

Millitec Food Systems Ltd.

Zafron Foods Ltd.

Retail

Deliverect

Food Attraction Ltd.

FSC

Food Safety

ALS Food & Pharmaceutical

Planglow Ltd.

Nutritian & Allergens

Planglow Ltd.

BAKERY PRODUCTS

Doughnuts

Moy Park Ltd.

Morning Goods

New York Bakery Co.

Patisserie Products

Tiptree Patisserie

Tortilla & Wraps

Mission Foods

BREAD & ROLLS

Fresh

Jacksons Bakery

Speciality

Jacksons Bakery

Mission Foods

New York Bakery Co.

BUTTER & SPREADS

Spreads (olive)

Leathams

CHEESE & DAIRY PRODUCTS

Cheese

Futura Foods UK Ltd.

Leathams

Norseland Ltd.

Yoghurt

Futura Foods UK Ltd

CHUTNEYS & RELISHES

Chutneys

Leathams

The Ingredients Factory

Zafron Foods Ltd.

Relishes

Blenders

Leathams

The Ingredients Factory

Zafron Foods Ltd.

Pickles

Leathams

The Ingredients Factory

Salsa

Blenders

Zafron Foods Ltd.

DRESSINGS, SAUCES AND MAYONNAISE

Dips

Blenders

Fresh-Pak Chilled Foods

The Ingredients Factory

Zafron Foods Ltd.

Dressings

Blenders

Mayonnaise

Blenders

Fresh-Pak Chilled Foods

Zafron Foods Ltd.

Mustards

Blenders

Zafron Foods Ltd.

Sauces & Ketchups

Blenders

The Ingredients Factory

Zafron Foods Ltd.

Spreads

Blenders

DRINKS

Juices

Leathams

EGGS & EGG PRODUCTS

Eggs (hard boiled)

Fresh-Pak Chilled Foods

Egg Products

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

Leathams

Stonegate Farmers

Zafron Foods Ltd.

EQUIPMENT & VEHICLES

Buttering Machinery

Deighton Manufacturing

Grote Company

Millitec Food Systems Ltd.

Coffee Machinery

Fracino

Franke

Coffee Safe

Pumphreys Coffee

Conveyors

Deighton Manufacturing

Grote Company

Millitec Food Systems Ltd.

Cutting & Slicing Equipment

Grote Company

Millitec Food Systems Ltd.

Depositing Machinery

Grote Company

Millitec Food Systems Ltd.

Kitchen Equipment

Water and Filtration

Labelling Systems & Barcoding

Planglow Ltd.

Reflex Labels

Mobile Catering Vehicles

Jiffy Trucks Ltd.

Sandwich Making Machinery

Deighton Manufacturing

Grote Company

Millitec Food Systems Ltd.

FISH PRODUCTS

Crayfish

Royal Greenland Ltd.

Prawns

CP Foods UK Ltd.

H Smith Food Group PLC

Royal Greenland Ltd.

Zafron Foods Ltd.

Salmon

Leathams

Seafood/Shellfish

H Smith Food Group PLC

Royal Greenland Ltd.

Tuna

H Smith Food Group plc

Moy Park Ltd.

Zafron Foods Ltd

FOOD WHOLESALERS

Country Choice Foods

FRUIT

General

The Ingredients Factory

Guacamole

Leathams

INSURANCE

Insurance Protector Group

LABELS

Planglow Ltd.

Reflex Labels

MEAT PRODUCTS

Bacon

Bawnbua Foods NI

Dawn Farms UK

H Smith Food Group plc

Gierlinger Holding GmbH

Leathams

Moy Park Ltd.

Beef

Leathams

Moy Park Ltd.

Canned Meat

Moy Park Ltd.

Chicken

Cargrill Protein Europe

CP Foods UK Ltd.

Dawn Farms UK

H Smith Food Group plc

Leathams

Moy Park Ltd.

Seara Meats BV

Continental

Leathams

Duck

Dartmouth Foods

H Smith Food Group PLC

Ham

Gierlinger Holding GmbH

Leathams

Lamb

H Smith Foodgroup PLC

Meatballs

Snowbird foods

Pork

Dawn Farms UK

Gierlinger Holding GmbH

H Smith Food Group plc

Leathams

Moy Park Ltd.

Sausages

Gierlinger Holding GmbH

Leathams

Moy Park Ltd.

Snowbird foods

Turkey

H Smith Food Group plc

Leathams

Moy Park Ltd.

ORGANIC PRODUCTS

Fridays

Leathams

PACKAGING

Cardboard

Colpac Ltd.

Coveris Flexibles UK Ltd. (St Neots)

Planglow Ltd.

Pro-Ampac RAP

Disposable

Colpac Ltd.

Coveris Flexibles UK Ltd. (St Neots)

Planglow Ltd.

Pro-Ampac RAP

Reflex Labels

Food wraps

Planglow Ltd.

Pro-Ampac RAP

Sandwich Packs

Colpac Ltd.

Coveris Flexibles UK Ltd. (St Neots)

Planglow Ltd.

Pro-Ampac RAP

Soken Engineering

Café Manufacturers & Distributors

GREENCORE

FOOD TO GO LTD –MANTON WOOD

MELTON FOODS

SANDWICH KING

AROUND NOON LTD.

Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down, BT34 2QU

Tel: 0283 0262333

E-mail :philip@aroundnoon.com

www.aroundnoon.com

BRC Rating – AA

PASTA

Leathams

Pasta Foods

SALAD

Fresh

Agrial Fresh Produce Ltd.

Salad (prepared)

Agrial Fresh Produce Ltd.

Sundried Tomatoes

Leathams Plc

SANDWICH FILLINGS

(READY PREPARED)

Fresh Fillings

Fresh-Pak Chilled Foods

Fridays

Purple Pineapple

Zafron Foods Ltd.

SOUPS

Leathams

VEGETABLES & HERBS

Chargrilled Vegetables

Leathams

Moy Park Ltd.

AROUND NOON (LONDON) LTD.

762A/763A

Henley Road, Slough SL1 4JW

Tel: 01753 523636

infoANL@aroundnoon.com

www.aroundnoon.com

BRC Rating – AA

BRADGATE BAKERY

Beaumont Leys, Leicester, LE4 1WX

Contact: Clare Keers

Tel: 0116 2361100

Fax: 0116 2361101

commercialftg@samworthbrothers.co.uk

BRC RATING – AA

Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts

S80 2RS

Contact: Andrew Wilcox-Jones

Tel: 01909 512600

Fax: 01909 512708

www.greencore.com

BRC Rating – AA

GREENCORE FOOD TO GO LTD –BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London

E3 3JG

Tel: 0207 536 8000

Fax: 0207 536 0790

Contact: Sales sales@greencore.com

www.greencore.com

BRC RATING – AA

GREENCORE FOOD TO GO LTD. – ATHERSTONE

Unit 7, Carlyon Road

Industrial Estate, Atherstone, Warwickshire

3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire

LE13 1GA

Tel: 01664 484400

Fax: 01664 484401

commercialftg@samworthbrothers.co.uk

BRC RATING – A

ON A ROLL SANDWICH COMPANY

The Pantry, Barton Road, Riverside Park

Industrial Estate, Middlesbrough

TS2 1RY

Contact: James Stoddart

Tel: 01642 707090

Fax: 01642 243858

jstoddart@onarollsandwich.co.uk

www.onarollsandwich.co.uk

BRC Rating – AA

Enfield Street, Leeds LS7 1RF

Tel: 0113 2426031

Stacey@sandwichkinguk.com www.sandwichkinguk.com

STS Audited

DELI-LITES IRELAND LTD.

Unit 1 Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN

Contact: Barbara Hawkins

Tel: 07786 435198

barbara.hawkins@delilites.com

www.delilites.com

BRC RATING – AA

GREENCORE FOOD TO GO LTD -

PARK ROYAL

Willen Field Road, Park Royal, London NW10 7AQ

Contact: Clare Rees

Tel: 0208 956 6000

Fax: 0208 956 6060

clare.rees@greencore.com

www.greencore.com

BRC Rating – AA

CV9 1LQ

Contact: Alex McLaren

Tel: 01827 719 100

Fax: 01827 719 101 alex.mclaren@greencore.com

www.greencore.com

BRC Rating – AA+

GREENCORE FOOD TO GO LTD. – HEATHROW

Unit 366 Stockley Close, West Drayton, London

UB7 9BL

Contact: Alex McLaren

Tel: 0208 629 8600

alex.mclaren@greencore.com

www.greencore.com

BRC Rating – AA

RAYNOR FOODS

Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH

Contact: Heather Raynor

Tel: 01245 353249

Fax: 01245 347889

sales@sandwiches.uk.net

www.sandwiches.uk.net

STS Audited

REAL WRAP COMPANY LTD.

Unit 2 Haslemere Industrial Estate, Avonmouth, Bristol BS11 9TP

Contact: Emma Caddy

Tel: 0117 3295020

emma@realwrap.co.uk

www.realwrap.co.uk

STS Audited

SAMWORTH BROTHERS

MANTON WOOD

Manton Wood Enterprise Park, Worksop, Nottinghamshire S80 2RS

Tel: 01909 511800

Fax: 01536 409 050

commercialftg@samworthbrothers.co.uk

BRC Rating – AA+

SIMPLY LUNCH LTD.

Unit 2, ZK Park, 23 Commerce Way

Croydon CR0 4ZS

Contact Sales

Tel: 0345 2007631

sales@simplylunch.co.uk www.simplylunch.co.uk

BRC Rating – AA

STREET EATS FOOD LTD.

Prince William Avenue, Sandycroft, Deeside, CH5 2QZ

Tel: 01244 533888 Option 1

orders@streeteatsfood.co.uk

enquiries@streeteatsfood.co.uk www.streeteatsfood.co.uk

BRC Rating – AA

THE SOHO SANDWICH COMPANY

Unit 7 Advent Business Park, Advent Way, London N18 3AL

Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk

STS Audited

TIFFIN SANDWICHES LTD. Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF

Contact: Paul Thornton

Tel: 01274 494939 paul.thornton@tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk

BRC Rating – A

Café Suppliers Index

JIFFY TRUCKS LTD

26 Jubilee Way, Shipley

West Yorkshire BD18 1QG

Tel: 01274 596000

Contact: John Briggs

john@jiffytrucks.co.uk www.jiffytrucks.co.uk

NEW YORK BAKERY CO.

Swinton Meadows Industrial Estate, Swinton, Mexborough

S64 8AB

Contact: Angela Young

LEATHAMS LTD

The Circle, Units 10-12 Queen Elizabeth Street, London

SE1 2JE

Contact: Des Hillier

Tel: 0207 635 4000

Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk

MEZZE

12 Colston Yard, Bristol BS1 5BD

Contact: Hugo Walker

Tel: 0117 379 0309 hugo.walker@mezze.io www.mezze.io

MILLITEC FOOD SYSTEMS LTD.

20 Victoria Road, Draycott, Derbyshire DE72 3PS

Contact: Richard Ledger

Tel: 01332 320400

Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com

Tel: 0208 283 0500 angela.young@grupobimbo.com

www.newyorkbakery.co.uk

NUTRITICS

22c Town Centre Mall

Main Street, Swords, Co Dublin Ireland

Tel: 020 3769 5265

Email: info@nutritics.com

www.nutritics.com

PURPLE PINEAPPLE FILLINGS (KFF)

Kent House, Priory Park, Mills Road, Aylesford, Kent ME20 7PP

Contact: Mark Prior

Tel: 01622 612345 sales.orders@kff.co.uk

www.kff.co.uk

SCOTSMAN ICE SYSTEMS (HUBBARD SYSTEMS)

106 Claydon Business Park, Gt. Blakenham, Ipswich, Suffolk IP6 0NL

Contact: Sales

Tel: 01473 350045 sales@hubbardsystems.co.uk

www.scotsman-ice.co.uk

THE INGREDIENTS FACTORY

Unit 2-3, Hamilton Road

Ind Estate, 160 Hamilton Road, London SE27 9SF

Tel: 0208 670 6701

Fax: 0208 670 9676

Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com

MISSION FOODS EUROPE LTD

Renown Avenue, Coventry Business Park, Coventry CV5 6UJ

Contact: James Brown

Tel: 07725 496799

Jbrown@missionfoods.com

www.missionfoodservice.co.uk

PASTA FOODS

Forest Way,Norwich

NR5 0JH

Contact: Matthew Clark

Tel: 01493 416200 enquiries@pastafoods.com

www.pastafoods.com

REFLEX PACK PLUS

Moat Way, Barwell Leicestershire LE9 8EY

Contact: Jamie Gordon

enquiries@reflexlabels.co.uk

Tel: 01455 852400

www.reflexlabels.co.uk

SEARA MEATS BV

2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN

Contact: Alexandre Mattos

Tel: +44 (0) 7899 982144

Alexandre Mattos@seara.com.br

www.seara.com.br

THE WORDBOX

PR and Marketing for Food, Drink and Hospitality

PM House, Riverway Industrial Estate, Guildford GU3 1LZ

Contact: Jane Newick

Tel. 0330 043 1951 / 07907 566773 jane@thewordbox.com www.thewordbox.com

REVOLVER WORLD

152 Goldthorn Hill, Wolverhampton WV2 3JA

SNOWBIRD FOODS

Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD

Contact: Helen Swan

TIPTREE PATISSERIE

The Olympic Building, Crittall Road, Witham, Essex CM8 3DR

Contact: Chloe Alderton Tel. 01376 509101

Tiptreepatisserie@tiptree.com www.tiptreecakes.com

PLANGLOW LTD

The Quorum, Bond Street, Bristol BS1 3AE

Contact: Rachael Sawtell

Tel: 0117 317 8600

Fax: 0117 317 8639

info@planglow.com

www.planglow.com

Contact: Hannah Birch Tel: 01902 345345 coffee@revolver.coop

www.revolverworld.com

Tel: 0208 805 9222

Fax: 0208 804 9303 helen.swan@ snowbirdfoods.co.uk

www.snowbirdfoods.co.uk

ZAFRON FOODS LTD.

Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY

Contact: Graham Cox

Tel: 0844 847 5116

Fax: 0844 847 5117

gcox@zafronfoods.co.uk www.zafronfoods.co.uk

MOY PARK LTD.

39 Seagoe Industrial Estate, Craigavon, County Armagh

BT63 5QE

Contact: Paul Spensley

Tel: +44 (0) 28 3835 2233

enquiries@moypark.com www.moypark.com

RAP LTD.

Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA

Contact: Martin Beaver

Tel: 0208 069 0700

gbenlon-info-dl@proampac.com

www.proampac.com

ROYAL GREENLAND LTD

Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY

Contact: Solenne Labarere Tel: 0161 4904246

soll@royalgreenland.com

www.royalgreenland.co.uk

SOKEN ENGINEERING

Ardglen Industrial Estate, Whitchurch, Hampshire

RG28 7BB

Contact: Stephen Hawes

Tel: 01256 892 194 shawes@jenton.co.uk

www.sokenengineering.com

LINKED ASSOCIATION

LOCAL AUTHORITY

CATERING ASSOCIATIONS

LACA Administration

11-13 The Quad, Sovereign Way, Chester CH1 4QP Tel: 0333 005 0226 admin@laca.co.uk