Café Life Magazine - Issue 117 - August 2023

The finest whole leaf tea

The finest whole leaf tea

Each cup of Teasup starts out as the finest whole leaf tea, whether your choose our loose leaf or biodegradable tea bags. Brewed to perfection every cup delivers the finest tea experience around.

– Finest tea from the world’s finest tea gardens

Direct from individual tea estates

– Full leaf tea

– Loose leaf or biodegradable tea bags

More tea per bag

Recyclable pouches

– Ceremonial grade Japanese Matcha

Excellent service, with a personal touch

Breakfast Blend • Mao Jian • Jasmine Green • Rooibos • Planet Relax • Peppermint • Turmeric Chai

Grey • Decaf English Breakfast • White Tea & Mango • Matcha • Lemongrass & Ginger • Red Berry East African Breakfast

Welcome

The world of packaging and waste is difficult to navigate for the café & coffee shop sector, but hopefully our six-page special can provide valuable insight. We also speak exclusively to a healthy cookie brand, assess key trends around hot food, and begin our comprehensive preview coverage of lunch! and Caffè Culture. Plus, the usual regulars: News and Specials Board. In fact, I want you to please get in touch with submissions for our next issue, on any café doing outstanding work in the sector. See my email below. Cheers!

Alex Bell - Editor

Editor Alex Bell, Tel: 01291 636349, email: alex@jandmgroup.co.uk

Advertising Manager Ethan Leaning, Tel: 01291 636333, email: ethan@jandmgroup.co.uk

Production Gareth Symonds, Tel: 01291 636339, email: gareth@jandmgroup.co.uk

Subscriptions and Customer Service

Tel: 01291 636338, email: 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

News

Social enterprise, Cafédirect, has acquired Bewley’s UK from its parent company, Bewley’s Ireland.

Set up 32 years ago to improve the lives of smallholder farmers and champion better ways of doing business, Cafédirect plc is in the at-home coffee market. Bewley’s UK operates a full-service coffee Roastery in Meltham, Yorkshire, and is an out-ofhome supplier, with its Grumpy Mule and Eros brands.

The companies have worked together for over 15 years, with the transaction completed on 7 June. Cafédirect plc acquired the entire share capital of Bewley’s UK for an undisclosed sum.

John Steel, Cafédirect CEO, said: “This is a once-in-a-lifetime opportunity to expand our business and deliver our

Bewley’s UK acquired by Cafédirect Egg legislation comes under fire

The British Egg Industry Council, Compassion in World Farming and RSPCA have joined forces to urge the UK government to reconsider its decision to exclude eggs as a sensitive1 sector in the recently agreed Comprehensive and Progressive Agreement for Trans-Pacific Partnership (CPTPP). The government has ignored warnings that the deal allows the import of eggs from countries using conventional battery cage systems that were made illegal in the UK in 2012, as the agreement allows for import tariffs on eggs and egg products to be phased out over a 10-year period. The danger is imports from countries like Mexico, reliant almost exclusively on battery cages for egg production. This would undercut British producers who operate to significantly higher standards of animal welfare and could lead to eggs ending up in cakes, sandwiches and other items where UK cafe customers have enjoyed a higher standard.

Mark Williams, BEIC chief executive, said: “It is almost unbelievable that the government would let consumers down like this. Shoppers will be horrified to learn that eggs in their food products could soon be coming from battery cages more than a decade after they were banned here.

mission at scale. We are very excited and energised to work with Bewley’s UK’s highly talented and committed people, to meet customer needs, build volume and grow our brand presence while increasing impact.”

Jason Doyle, Bewley’s UK & Ire MD, said: “We are delighted to be able to pass on Bewley’s UK to a long-term, trusted partner. We look forward to this next chapter in Bewley’s and Cafédirect’s special relationship.”

Cafédirect, Grumpy Mule and Eros brands provide opportunities for universities, business & industry, hospitality, retail and wholesalers. The company will expand its range of products for the at-home and out-ofhome markets, creating more impact for smallholder farmers through its Gold Standard principles.

To rubber stamp a deal which effectively sanctions the importation of eggs from conventional (battery) caged systems which are outlawed here is not only counterintuitive, but completely undermines the countrywide standards that are adhered to by the UK egg industry.

“It is incumbent on the government to review the position of eggs and egg products to ensure they’re granted sensitive status before the CPTPP deal is expected to be signed on 16 July, otherwise they are complicit in bringing to the UK eggs from hens kept in conventional cages that are below welfare standards expected by the British consumer.”

Dr Nick Palmer, Head of Compassion in World Farming UK, said: “Without adequate tariffs to only allow imported eggs produced to UK standards, the doors will be wide open for powdered and liquid eggs from countries with lower or no animal welfare standards.”

A major move in the coffee sector, a selection of sweet treats come to market, plus there’s welcome support for an East Anglian café putting community first.

Tap to Pay on iPhone for Natwest

private and secure. When a payment is processed, Apple doesn’t store card numbers on the device or Apple servers.

Tap to Pay on iPhone is easy to set up and use. On an iPhone XS or the latest iOS version, merchants can download the NatWest Tap to Pay app on the App Store. New operators can set up Tap to Pay on iPhone within the NatWest Tap to Pay app and start accepting payments quickly, while existing merchants can speak to Tyl by NatWest to get Tap to Pay on iPhone added to their account.

NatWest has enabled Tap to Pay on iPhone to all eligible UK businesses. Apple’s contactless payment acceptance technology is now available via the NatWest Tap to Pay iOS app.

Tap to Pay on iPhone provides businesses with a simple solution to seamlessly and securely accept contactless payments using an iPhone and NatWest’s Tap to Pay app –with no additional hardware or card readers acquired.

Tap to Pay on iPhone accepts contactless payments*, including Apple Pay, contactless credit and debit cards and other digital wallets. When merchants use the app on their iPhone, they simply need to ask customers to hold their preferred form of contactless payment near the merchant’s iPhone and the payment will be made**.

Apple’s Tap to Pay on iPhone technology uses the builtin features of iPhone to keep business and customer data

Mark Brant, chief payments officer, NatWest, said: “Customers now expect the convenience and wider choice of using contactless credit or debit cards, as well as digital wallets such as Apple Pay, to make seamless and secure purchases wherever they shop. Equally, entrepreneurs and businesses are always looking for ways to streamline operations, boost sales and connect with customers regardless of location, all while benefiting from tech to make their own sales experience seamless.

“For aspiring entrepreneurs, you just need a good business idea and an iPhone to start getting paid – enabling a wave of opportunities.

“Tap to Pay iPhone within the NatWest Tap to Pay app enables us to meet all of these needs and put contactless payments into the pockets of businesses, optimising the in-person payment experience for all.”

The all-in-one NatWest Tap to Pay app allows merchants to also track sales and transaction history on their day-today business performance. They can couple this with further insight and support available within Tyl’s customer portal.

*Some contactless cards may not be accepted.

**Transaction limits may apply.

Two Magpies invests £80,000 in new bakery

Fast-growing bakery group, Two Magpies, has made a further £80k investment as it continues to expand, opening a new central bakery in Walpole, Suffolk.

With nine bakery/café sites across Norfolk and Suffolk, Two Magpies has grown exponentially in the past few years and this latest investment will allow it to further increase output volumes for future growth.

Two bakeries in Halesworth and Darsham will eventually be housed in Walpole, as 20 staff move location and a further 10 staff members are recruited to man the 11,000 square foot bakery.

“We’ve been planning this move for some time and it will make a huge

difference to operations,” explained Two Magpies owner and CEO, Steve Magnall. “The new bakery will mean more space, more volume, and a much greater control on output and efficiency across the production line. It will also reduce wasted miles, as everything is more centralised to serve our nine sites.”

It was managed and overseen by Guy Watts, head of bakery and production at Two Magpies Bakery. “The whole move has been plain sailing for the most part. So far, we’ve relocated our Halesworth bakery unit into the new site and Darsham will follow in due course. It’s a substantial operation to move a whole bakery, but the new site gives us so much

more scope for upscaling production,” explained Watts.

It’s been a busy year for Two Magpies Bakery, having opened two new Mini Magpie sites in Beccles and Wells-Next-The-Sea in the past six months. This latest change sets the business on course for further growth.

“We have big plans over the next few months with an exciting new Christmas range coming soon. Two Magpies Bakery Group is definitely one to watch,” added Magnall.

Two Magpies Bakery operates nine bakery/cafés across Norfolk and Suffolk in Norwich, Blakeney, Holt, Wells-NextThe-Sea, Beccles, Darsham, Aldeburgh, Woodbridge and Southwold.

Visit twomagpiesbakery.co.uk.

Dessert elevation in the Mix

It’s made with milk and cream from Lakeland Dairies Co-Operatives farms. These ingredients combine to give a creamy flavour profile – ideal for capitalising on current trends for premium desserts.

Comelle Dairy Ice Cream Mix can be used in ice cream cones, tubs, desserts and sundaes. Jean Cattanach, marketing controller, Lakeland Dairies, said: “Demand for high-quality desserts continues to rise and Comelle Dairy Ice Cream Mix has been expertly crafted to help operators easily create high-quality cones and elevate desserts. Soft serve ice cream is unique in that it can only be enjoyed out of home, and the luxuriousness of this mix means operators can easily create stand-out desserts which offer high profit margins.”

The range includes heritage Comelle Ice Cream mix and a new plant-based Comelle Vegan Ice Cream Mix. Available in 12x1L packs from wholesalers, priced from £29.19 for a case.

Lakeland Dairies have introduced Comelle Dairy Ice Cream Mix. This addition to the Comelle range should appeal to operators seeking to further elevate their desserts and offer consumers tasty options.

Lakeland Dairies also have a new vanilla flavoured Vegan Ice Cream Mix, which is 100% plant-based, that can also be used for thick shakes. Launched in spring 2023, it’s available from Brakes in 1x5L packs from £20.39.

Twist on the classics by Creams Café

Dessert restaurant brand, Creams Cafe, is focusing on all things nostalgia with its new retro-inspired summer menu – available until 10 October to enjoy in-store, for delivery and on-the-go.

Innovation is at the heart of the summer menu, exemplified in three Instagrammable ice cream products. The 100s & 1000s-encrusted waffle Unicone, Lemon Meringue Cheescakundae – a unique take on a classic lemon meringue cheesecakepie – and the Retro Rocket Sundae made up of raspberry sorbet, bubble gum blue gelato and vanilla soft serve, with an Ice Rocket lolly smashed into the gelato, topped with sprinkles and strawberry sauce.

Following an increase in demand for non-alcoholic drink alternatives, there are also two summer mocktails that are a take on the classics. The Pina Collider is a blend of crushed ice, pina colada syrup and mango coulis, topped with whipped cream and desiccated coconut; and the Lawnstar Partini is made of passionfruit purée, grapefruit juice, vanilla syrup and fresh passionfruit, topped up with sparkling

water and finished with whipped creams and passionfruit seeds.

Expanding the coffee offering is the new Chilli Vanilly Latte – an iced latte blended with chilli and vanilla syrup, topped with whipped cream and chilli powder available in three heat levels: British Summer (mild), Heatwave (medium) and Scorcher (hot).

Everett Fieldgate, CEO at Creams Café, said: “Nothing says retro like ice rocket lollies and 100s & 1000s. We’ve tailored our Summer Lovin’ range to

meet the current customer appetite for comfort and nostalgia, creating familiar yet innovative treats and drinks to enjoy this season. Watch this space for even more excitement coming up in the Creams Cafe menu.”

The summer specials sit alongside the complete Creams Cafe menu featuring signature waffles, cookie dough, milkshakes and sundaes, in addition to 24 flavours of gelato. Available in-store nationwide and via Deliveroo, Uber Eats and Just Eat.

Amfo’s Divine collaboration

In celebration of its 25th anniversary, Divine – the chocolate brand started and still co-owned by farmers – is collaborating with radio and TV broadcaster, Clara Amfo. As brand ambassador, Amfo will curate a quarterly digest of recommendations, encouraging people to do things differently. From exhibitions and podcasts to shopping spots and events to attend, ‘The Divine Curates’ series will reveal Clara’s key cultural picks for the summer.

On a mission to fight exploitation, Divine has been doing things differently in the chocolate industry since it created its first bar in 1998. Proud to be the first and only Fairtrade chocolate company co-owned by farmers, Divine has always worked to improve the lives of cocoa farmers and their families. Whether that’s sharing distributable profits with farmer owners, ensuring their voices are heard with seats on the Divine board, or through community programmes.

Being of Ghanaian heritage and learning from family members with first-hand experience of the cocoa industry, Amfo has a passionate curiosity about the mass production of chocolate and wants to shine a light on the untold effects of poverty and exploitation. Divine’s commitment to supporting communities through initiatives such as upskilling women and improving labour rights in the cocoa industry is reflective of her own ambitions.

“When a brand goes beyond just purchasing cocoa and

wants to thoroughly engage with the communities at the heart of the production, it sets them apart from others,” Amfo said. “That’s something Divine has done differently since its inception, and the Divine Curates series is a joyful extension of this. I hope chocolate lovers across the country will join us on our journey to do things differently!”

Sophie Loveday-Davies, marketing director at Divine, said: “Our key purpose at Divine has been to encourage a new way of thinking around the chocolate industry. We’re fortunate to have found in Clara a partner who not only shares our ambitions, but also has experience of the challenges within the cocoa industry. The Divine Curates series will be a powerful reminder of the importance of opening our mind to new experiences.”

Full on Summer focus at Kerrymaid

Kerrymaid has launched its Full on Summer competition, giving operators the chance to win fantastic prizes every week (closing 31 August 2023), including a Carpigiani ice cream machine worth nearly £7,000. It’s ideal for shakes and desserts and perfect for Kerrymaid’s Angelito Ice Cream Mix.

As part of its strategy to help operators increase footfall, drive sales and Go Full on Summer, the dairy products provider has created a Full on Summer guide that provides insight and inspiration for businesses to ensure their sales are sizzling.

Dining out with friends is the top summer activity for most consumers, and Kerrymaid understands the importance of creating an eating experience that can’t be replicated at home. The guide has been specifically created to help businesses thrive, thanks to mouth-watering recipes.

Whether it’s embracing the latest trend – the ‘smashed burger’ – with juicy patties, caramelised edges, topped with Kerrymaid’s Original Slices or serving up delicious customisable ice cream desserts, Kerrymaid wants to help operators during this crucial time of year.

Download Kerrymaid’s Full on Summer guide at  online.flippingbook.com/view/626200527.

Barista Burgess delivers Masterclass

JJ Foodservice is helping coffee shop customers raise their game with a new YouTube playlist featuring Damian Burgess, world-class coffee consultant and trainer.

In the nine-part series, Burgess reveals his tips to serving coffee ‘like a pro’, including grinding the beans correctly, keeping equipment clean and mastering milk foaming.

The videos were created in collaboration with JJ Foodservice’s own-brand coffee, Royal Roast.

Head of marketing at JJ Foodservice, Omar El-Haj, said: “Exceptional coffee goes beyond quality beans. Our mission is to help customers learn the gold standards of serving amazing coffee, while avoiding the common pitfalls that can ruin your brew.”

Burgess has been a coffee trainer since 2009, initially for a large Italian roasting company, and today is certifying baristas globally as a freelance coffee consultant and trainer.    Watch the Barista Masterclass at: https://go.jjfoodservice. com/RRPlaylist.

Santa Maria locked and Loaded

With ‘treating’ the number one mission for eating and drinking out1, as consumers seek affordable treats that are kind on the purse strings, and 62% of consumers looking to spend money on experiences rather than material things2, there is an opportunity for out-of-home [OOH] operators to drive revenue by offering an elevated food experience through simple twists and upgrades.

OOH food provider, Santa Maria, has launched its latest solution – Loaded. A range of downloadable recipes, designed specifically to drive footfall and increase spend per head across operators in food to go, casual dining, pubs and bars.

The Loaded concept is based around three core categories – burgers, fries and nachos – chosen for their popularity amongst consumers, operational simplicity and versatility for ‘loading up’.

Each category has a range of recipes. They vary in complexity, from taking existing dishes and adding simple seasoning or spiked salsa, through to fully loaded ones that

include a variety of new products. It offers operators choice in how they customise menus.

Santa Maria taste creator, Barney MacAdam, said: “The categories are based around some of the most affordable dishes on menus – that the vast majority of operators serve anyway. Recipes are scaleable, enabling them to work around any staff or skill shortages. We’ve also weaved in our pre-made spice blends, rubs, seasoning and sauces – making them as effortless as possible.

“We’re also offering operators the opportunity to book a free demo for our cheddar cheese sauce, which is the hero product of the Loaded concept,” continued MacAdam.

“Of course, one of the main appeals of loaded dishes is the additional revenue opportunity, as operators can charge more than regular, plain dishes. There is also a profit calculator, to input recipe costs and RRP and understand what margins and profit the dish will deliver. We’re helping operators become laser-focused on delivering both a great dining experience for consumers and also strong profits.”

Nick Minchin, marketing manager for UK & IRE, Santa Maria, said: “Our development chefs are experienced at concepting dishes that appeal to convenience-led consumers seeking affordable experiences when dining in or taking out. The new Loaded concept provides solutions for all operators from quick-serve eateries, pubs and restaurants. Alongside the recipes, operators also have access to insights, our profit calculator, signature recipes, tips on how to drive spend, digital assets and imagery, which is all free to download and use.”

1 Lumina Intelligence, Eating & Drinking Out Panel, Menu Tracker, October 2022.

2 Lumina Intelligence, Eating & Drinking Out Panel, Menu Tracker, Oct 2022.

De Buyer seal the deal with Signature FSE

Signature FSE has secured UK master distributor status for De Buyer food preparation equipment.

The move ensures that UK-based dealers, distributors and specifiers in the hospitality industry will have speedier, more efficient access to the brand’s top-selling lines, with UK-held stock delivered within 24-48 hours from ordering. From July 2023, a selection of the most popular SKUs – including steel and non-stick frying pans from De Buyer – are available to order from Signature FSE and fulfilled from within the UK, reducing admin, minimising cross-border delays and helping dealers and distributors get the products to their end-user base as quickly and conveniently as possible.

Signature FSE will provide a single point of contact for all ordering and delivery queries, while ensuring that the full range continues to be available. The move is aimed at simplifying the distribution process, cutting out red-tape for dealers and distributors, and helping the channel focus on allowing end-users to do what they do best – offer worldbeating hospitality to every single guest.

“After almost 20 years in the channel, we believe we know what our dealer and distributor partners want from us and this move helps cement our commitment to offering every dealer the best possible range, in combination with the best possible service,” said Paula Sherlock, MD of Signature FSE.

“If your customer needs a product absolutely as soon as

possible, we’re now in a better position to reduce delivery times from Europe and get them what they want, as soon as they want it. We’re starting with a range of the products our dealers are asked for every day, and will expand the selection over the months and years to come.

“This is the end of a long process of research to identify what dealers want most, and the beginning of a journey to ensure that we deliver the service, value and range that our customers demand. While we’ll be offering the top sellers via our UK fulfilment house, we’re also ensuring that the full range is available through Signature FSE.

For more information, visit signature-fse.com

Cool support for Steam House Café

Williams Refrigeration has donated a refrigeration cabinet, worth around £3,000, to the Steam House Café in King’s Lynn. Operated by regional charity Access Community Trust, the high street mental health and wellbeing hub offers holistic support, therapies and activities during the day and urgent assistance and appointments in the evening.

Georgina Clark is HR manager at Williams. She became aware of STEAM (Support, Transform, Eat and Educate, Aspire, Motivate) through her support work with staff.

“Mental health has rightly been taken much more seriously in recent years,” she said. “I went to the Steam House Café to see what they offer. It provides a brilliant service. As well as mental health support workers, the counselling takes place in a very relaxed, café-style

environment… which is where our fridge came in!”

Holly Bridges, the crisis café’s service manager at Kings Lynn, explained: “STEAM’s customer base has grown significantly since we opened our community mental health café. It has become a beacon of hope for the growing number of local people facing wellbeing challenges.

“This welcome donation from Williams Refrigeration not only allows us to provide a greater range of food and drink, but also shows that, as a local business, the company recognises the importance of what STEAM provides.”

Apart from needing a bigger fridge, another problem the café had was a lack of space. “They required more chilled storage, but didn’t have a whole lot of room,” continued Clark. “Our team found the answer in the Jade J500U. What’s more, our transport partner, GE-BE, agreed to deliver and install the fridge for free, so a big thanks to them as well!”

The Williams J500U is 1940mm tall, has a footprint of 727mm by 837mm and a big capacity of 523 litres. The model also has the refrigeration unit fitted under the cabinet rather than on top. This is great for kitchens with low ceilings, since top-mounted systems can overheat if there’s not enough room for them to ventilate.

Steam House Café is a free mental health and wellbeing service at 102 High Street, King’s Lynn, daily from 11am. Visit steamhousecafes.co.uk.

Digital Bridge to customers

The investment includes a new website which invites customers to dive into the ‘world of cheese’. The graphics are reflective of the energy and enthusiasm the company has for what it does, while the site itself offers added functionality to make it more intuitive and user-friendly for customers, explained Monica Chauhan, Bridge Cheese commercial manager.

who know what they want – and by application, for those seeking inspiration or something different.

Bridge Cheese, which supplies cheese and dairy products to the food manufacturing, wholesale and foodservice sectors, has launched a three-year digital roadmap created to boost customer service, enhance product quality and streamline production using digital tools.

“You never get a second chance to make a first impression, and we want to show our customers, from the first time they land on our home page, what they can expect from Bridge Cheese. We do things differently and get excited about our cheese and dairy products –our ‘world of cheese’ digital approach says that about us.”

Bridge Cheese offers cheddars, hard cheeses and mozzarella products, as well as bespoke cheese and dairy solutions, all available in a selection of formats. The website sorts products by both type of cheese – for those

“The right technology makes a real difference to the customer experience. Visitors can see in just a few clicks what we offer and how to make an enquiry. We want to develop our digital offer for customers even further, but for now it’s important that our ‘shop window’ makes those first interactions as hasslefree as possible. The customer journey is key to winning and retaining new clients,” added Chauhan.

The Bridge Cheese rebrand and website launch comes a year after the rapidly growing company opened phase one of its Telford production facility extension, which included an extra line and additional warehouse space. More facilities and upgrades are due to be completed later this year, including an Enterprise Resource Planning (ERP) system to digitise production and operations.

Beef & Mustard boost at Burts

Award-winning snack maker, Burts, has introduced a premium flavour of Beef & Mustard hand-cooked Ridges to its range. Available from September 2023, it will sit alongside the Reaper Chilli & Lime Ridges, as Burts focuses on growing its brand into the expanding hand-cooked crinkle market.

As provenance continues to run through the heart of the business into each pack, the Beef & Mustard Ridges use real organic beef from Burts’ local ingredient partner, The Eversfield Organic Farm.

Available in 40g, each pack is made with care in Devon, where the deep, thick-cut ridge holds the flavour, offering an extra strong crunch that’s traditionally British.

Dave McNulty, Burts Snacks CEO, said: “Offering bold flavours beyond our premium hand-cooked range, this addition will support Burts in our wider plans to continue our growth, building

on the success of our NPD in 2022. Expanding into the crinkle cut market allows us to harness the opportunities that the sector offers and will keep consumers engaged.

“We’re passionate about all our products and ingredients, and are excited to be rolling out the latest flavour of Ridges to the OOH sector.”

Burts first launched its Ridges range in 2022, taking the brand into the fast-growing ridge cut segment. The business witnessed significant growth last year, where the total revenue of Burts hand-cooked chips was up by 48%, as well as seeing growth across both grocery and convenience.

The new 40g single-serve pack size caters for snacking on-the-go when craving a substantial, bold flavour, combining the traditional flavours of British beef and mustard on every ridge.

They’re gluten-free, free from added

MSG, artificial colours and artificial flavourings, and will be available to all OOH outlets – such as independent shops, cafés, farm shops and pubs –from September 2023.

Webfleet & Greencore in sustainability drive

One of the UK’s leading manufacturers of convenience foods has seen a 3.9% average improvement in mpg, thanks to Webfleet.

Greencore supplies a wide range of chilled, frozen and ambient foods, delivering 795 million sandwiches and 127 million ready meals a year to retail and foodservice customers in the UK. Following a successful eight-week pilot trial, the company is now rolling out the integrated telematics and camera solution across its entire fleet of 525 vans and 136 HGVs.

“We wanted a sophisticated system which could deliver all the data we needed, but in a simple-to-use package,” explained Jeremy Fitton, head of logistics at Greencore.

“Webfleet’s interface has been so intuitive, we’ve had fantastic engagement from our depot managers from the get-go.”

With HD dashcam footage shown alongside fleet driving data, the Webfleet CAM 50 gives the full context of road incidents and driving events to safeguard drivers, prevent accidents, and lower the cost of potential insurance claims. It also offers full control over camera configurations to help meet the privacy needs of drivers.

“The cutting-edge solution is continually monitoring our drivers’ behaviour using advanced algorithms and AI learning, helping them to drive safer and greener,” added Fitton.

“In-cab cameras look out for signs of fatigue or dangerous habits behind the wheel, such as smoking, forgetting to use a seatbelt or mobile phone activity. Instant warnings trigger the driver to take timely action to avoid danger, with persistent cases escalated for depot managers to address with driver coaching.”

Telematics data also revealed that 2.65% of all fuel was being wasted due to idling, with 80% of idling incidents happening at depots when drivers were running their vehicles for longer than necessary, to reduce the temperature of their fridges.

The 3.9% improvement in mpg and 62% reduction in idling will deliver significant savings in fuel costs and emissions, while also playing a key role in helping Greencore meet its ‘Better Future Plan’ sustainability objectives –transforming the food system to have a positive impact on people and the planet.

Cream of the crop

Our exclusive two-part preview of lunch! kicks-off with a focus on plant-based exhibitors and new products set to shine at the Innovation Challenge.

ExCeL London is primed and ready for the co-located shows, Casual Dining, Commercial Kitchen and lunch! –27-28 September. It’s a key opportunity to enjoy insight, inspiration and the latest products and services for restaurants, food to go, cafés, pubs, bars, contract caterers and so much more.

Enjoy seven free theatres of content, with high-profile presenters and panel discussions covering the industry’s most pressing issues, with the full programme to be confirmed.

A HEALTHY PERSPECTIVE

Plant-based food and drink is a vibrant market. According to a recent Bloomberg Intelligence report, the global plantbased food sector is expected to grow at a compound annual growth rate of 11.9% to reach $74.2 billion by 2027. So, which products should you keep an eye on at lunch!?

MILKS & CHEESE

Gone are the days when soya was the only plant-based milk alternative. Now, the market is filling with interesting substitutes made from a range of nuts and legumes. For coffee-shops and cafés, many brands now have ‘barista’ editions, especially formulated to steam, stretch and foam in a latte. Plant-based milk exhibitors confirmed so far at lunch! include Glebe Farm Foods, Califia Farm, MOMA Foods and Sproud.

The global vegan cheese market size was valued at $2.43 billion in 2021. Arguably, vegan ‘cheese’ has always been one of the most difficult alternatives to match up to the real deal – but brands are developing fresh flavours and processes. We’re seeing variations, from brie to feta and even Camembert. Make sure to meet and sample the latest vegan cheeses from Flagship Foods.

ALT-MEATS

The same Bloomberg report suggests that alternativemeats are set to ‘balloon from $4.2 billion to $74 billion’ and ‘brands like Beyond Meat (Casual Dining exhibitor) have largely contributed to the surge in growth’.

Although plant-based alternatives (specifically meat) have been heavily criticised for being ‘overly processed’, or ‘not so planet friendly’, market development is buoyant. It’s a win-win for the alt-meat brands doing this right, including confirmed exhibitors so far: Nova Meat, Miami Foods and Jam N Vegan.

A TWIST ON THE TRADITIONAL

The healthy lunch and snack category continues to evolve. To fulfil this, brands are using interesting plant-based ingredients to mimic certain tastes and textures relating to animal products. They are cleverly reinventing traditional snacks and drinks with ‘healthier’ inclusions.

For example, tortilla chips have been made with kale, spinach or blue maize. And crisps and puffs with veggies, lentils, chia and flaxseeds. Another notable example is soft drinks with natural ingredients. Check out Drink Hip Pop, Tenzing and Jamu Wild Water at the show.

A few exhibitors promoting their ‘healthy plant-based’ ranges at lunch! include: The Savourists, Mister Free’d, Eat Love Raw, Simply Roasted, Hungry Monkey Snacks, BOL Foods... and that’s just the start.

There’s still a strong market for dairy-free chocolate and plant-based sweet treats. Exhibitors to see include: Mister Free’d, Yumma Candy, The Coconut Collective, YummyComb Ltd, Islands Chocolate, Pri’s Puddings, NOMO, Rhythm 108 and Love Cocoa/Hip Chocolate.

UPCOMING TALENT

Vibrant, exciting and the central ‘hub of trends’, the Innovation Challenge is back at lunch!. It’s the only place to see the best launches of the past 12 months, or freshly launched products.

The Innovation Viewing Gallery is where visitors can vote for their favourite products on day one. The shortlisted brands will then pitch LIVE on stage (on day two) in front of visitors and a panel of industry experts –who will then decide if the product deserves a Bronze, Silver or Gold! It’s the perfect opportunity to appreciate what’s new to market and where the industry is heading. Discover more about last year’s Gold winners, Jnck, on page 22.

Visit lunchshow.co.uk/innovation-challenge.

Pleased as brunch

Whether it’s bites and fries or Asian cuisine, OOH casual dining is on the up, presenting an ideal revenue opportunity for café and coffee shop operators.

SOCIAL NETWORKING

It’s official… there’s been an upturn in consumer confidence around eating and drinking out. But how, and when, people are doing it is of key importance to the café sector – with smaller dishes and socialising trends prevalent.

Increasing challenges for hospitality have been well documented. Running a small café or restaurant in Britain is like walking a tightrope, with the prospect of record insolvencies – but there is a slither of light on the horizon, which is ultimately an opportunity to increase revenue.

Lumina Intelligence data reveals the total UK eating out market reached £91.5 billion in 2022, just 0.6% ahead of 2019 levels and 38% up year on year. Katie Prowse, senior insight manager at Lumina Intelligence, said: “The coffee, bakery-led and sandwich channel has outperformed the total market, totalling £10.5bn in 2022 – 9.8% ahead of its 2019 total. Several factors have underpinned this segment’s recovery and expansion, including continued strong physical outlet growth. Bakeries and coffee shops are more protected than other dine-in channels, as they are typically cheaper and more habitual, with missions driven by needs such as commuting or being out and about.”

Drilling down into the numbers, coffee behaviour is becoming less about drink-only occasions, which are on the slight decline. Year-on-year growth is coming from brunch and snacking, driven by an increase in purchasing both

food and drink together. Consumers are trading down from the expensive, out of home (OOH) causal dining option or mid-level restaurants, replacing it with an affordable, casual occasion. The desire to socialise is stronger than ever – so the compromise is lighter meals with friends and family.

BITE-SIZED INNOVATION

Smaller, indulgent treats are a great way of lifting the mood, with budget-friendly cafés and less formal eateries satisfying the need for a tasty bite.

“Operators appreciate benefits from the convenience of expertly produced, versatile bakery products which are easy to prepare – a real asset in busy kitchen environments,” said Charlotte Perkins, trade marketing manager, Pan’Artisan Ltd. “We are renowned for expertise in dough and producing breads, dough balls and pizza bases that draw inspiration from the traditional techniques and authentic bread and dough recipes of Italy. We even undertake twice-weekly product testing to ensure our strict cooking performance criteria is met.

“For an innovative café menu choice, we offer Mini Dough Bites – giving caterers the chance to serve a perfect-sized solution for smaller appetites at a keen price… great as a side dish too.”

Smaller is certainly more beautiful, with flexible offerings. Customisation is allowing operators to retain choice on restricted menus and align with personalisation – 49% of main dishes are customisable, up +2ppts from Feb to Sep 2022 [Lumina, Menu & Food Trends Report].

Lamb Weston offer potato solutions with their latest innovation, REALLY Crunchy Fries. Created to satisfy growing demand for unique sensory dining experiences and sustainably minded quality ingredients, they’ve been developed exclusively for the OOH channel.

When choosing to eat out, one in two diners in the UK want food experiences they can’t get anywhere else* – and

right now, 75% of diners crave indulgent foods that offer sensory pleasure, as a means to boost mental wellbeing and make them feel happier. UK operators also want addedvalue products that offer the ‘wow factor’, yet are elegantly simple, reliable and efficient in every type of kitchen.

Sensory research by acclaimed audiologist Natan Bauman, MD, revealed that the sensation of crunchy food stimulates feelings of enjoyment and excitement in our brains.** In a separate sensory study, Professor Charles Spence of Oxford University found that potato chips with superior crispy and crunchy sounds were perceived to be more fresh. As consumers regard freshly prepared foods as better quality, frozen fries that look and taste more artisanal command a higher perceived value and provide a more desirable experience.

Operators can upgrade REALLY Crunchy Fries with simple seasoning options that have a higher perceived value with consumers than just salt and pepper. Examples include rosemary sea salt, Parmesan and truffle oil, peri-peri salt or go for sriracha or harissa salt. Or serve dirty or loaded – ideal for sharing.

“Our tip would be to ‘build your own fries”, said Pete Evans, Lamb Weston’s UK marketing manager. “Give customers a choice of sauces, toppers

and extras that can be changed regularly to offer something fresh and new, built around quality fries.”

TASTE OF ASIA

Providing an interesting menu is of course paramount, with dishes less likely to be prepared at home likely to win over curious gastronomes. Increased exposure to world foods via street food markets, along with the accessibility of travel, has resulted in a swell of interest in global, regional cuisines, alongside a desire for authentic, quality food offerings.

Bidfood’s Food & Drink Trends 2023 illustrates the taste for unusual fusions, including Japanese Spiced Brisket Toasted Sandwich. The report suggests that mixing ingredients, flavours and formats of popular dishes for a more novel experience is the way to ago –‘almost half of UK adults (46%) agree that eating a familiar dish with a global twist has encouraged them to explore that cuisine further’. Chinese fare is a familiar favourite and great choice for

caterers, known for quick-to-cook stir fries, chow mein and noodle dishes, which can easily be elevated by spices, fresh herbs and quality ingredients.

“Reassurance in product choice is important. Noodles present a reliable store cupboard staple, suitable for many menu types, and if storage is no issue, buying in bulk can help keep costs down,” said Greta Strolyte, brand manager at Lucky Boat.

“Asian fusion cuisines are really gaining flavour. Highlighted trends cite the influence of East Asia, with interpretations of classics from the likes of Thailand, Korea and Japan [The Food People, 22-23 Trends]. We have experienced wonderful product feedback from traditional and contemporary operators. Our customers love our noodle range – the perfect portion-size nests are ideal for waste control too,” concluded Strolyte.

* Foresight Factory: Consumer behaviours towards dining OOH, 2022.

** C. Spence, 2004 – Journal of Sensory Studies

A GUIDING HAND

According to research carried out by Aviko, Sunday lunch is no longer the UK’s most anticipated weekend eating occasion, with brunch swooping into top spot.

As a response, Aviko has created a brunch guide to help maximise this opportunity. Filled with top tips and menu suggestions, the Let’s Brunch guide is a first for the company, helping businesses stand out from the crowd and curate a menu that will appeal to customers.

“Brunch is a hot ticket meal for restaurants, pubs and bars that provides an opportunity to make a profit at a time of day when consumer spend is usually quite low,” said Mohammed Essa, commercial director UK & Ireland. In recent years, brunch has soared to popularity, thanks to the booming success of bottomless brunches! Our guide has all the hot tips and advice for business owners to make this occasion their own.”

It covers key aspects of foodservice operations, including the hidden potential in drinks and sides and how to make brunch work for you and your kitchen, while keeping costs down to maximise on profits. With a significant 61% of consumers going out for brunch to mark an occasion or socialise*, there’s never been a better time for operators to update their offering and venture into this dining sphere.

“Brunch doesn’t have to mean a light bite. Diners want something substantial for the day ahead, so why not offer a hearty full-English or excite intrigue with global cuisines such as a Tunisian Shakshuka, complete with Aviko Hash

Browns or Mexican Huevos Rancheros,” continued Essa.

“It’s been a difficult few years for hospitality, with the cost of living crisis following Covid, so we are committed to helping our friends in foodservice bounce back with the help of our insightful guide and support them in this new booming brunch era.”

Let’s Brunch is available to download by visiting aviko. co.uk/campaigns/download-our-brunch-guide.

*Independent Research, Toluna, Panel of 500, May 2023.

SPECIALS BOA R D Ten Steps Coffee Lounge

Every issue, we shine the spotlight on a café or coffee shop doing outstanding work in the sector. And there’s an ever-growing business in the heart of the UK, with an ambitious Jack-of-all trades at its core.

G’DAY

DUDLEY

For anyone running a coffee shop or café, one characteristic is surely a prerequisite – passion! And there is no greater example than entrepreneur Jack Morris at the awardwinning Ten Steps Coffee Lounge in Brierley Hill, West Midlands. Despite his tender years, he has built a remarkable business from scratch… aligned with a firm focus on helping those less fortunate.

It was a trip to the southern hemisphere a decade ago that provided inspiration for Morris and his now wife, Harriet – who were teenage sweethearts. “Her sister lives near Perth and we fell in love with the coffee over there. Throw in the chilled-out, Aussie vibe and it was a real experience, alongside fantastic food. Just amazing. Then we came home to Dudley and struggled to find anything similar. While we

considered relocating to Oz, we eventually took matters into our own hands,” said Morris.

The opportunity came at The Waterfront development in Merry Hill, back in 2018. Morris was running a cleaning business, but the pair had purchased a Sage Barista machine, with a little steam wand, for home. Having trained himself via YouTube and receiving high praise from friends for his latte art, Jack and Harriet took the plunge.

“We had been married three years and a unit came up on the waterfront – it was perfect. Me and my best mate, who is a great ‘chippy’, did everything, from plumbing to wallpapering and painting, just to keep the costs low. It took us a year to get in because of lease negotiations, but that time was a bit of a blessing, as we went on a tricky journey to find the perfect roastery.” And the ideal fit was Iron & Fire.

PRACTICAL REQUIREMENTS

The coffee experience can make or break any shop. High quality is a minimum expectation, and having seen it first-hand Down Under, Morris was acutely aware of its importance. Compromise was not an option.

“We went through so many speciality coffee roasters, but Iron & Fire founder, Kevin Burrows, was the only one who walked in and asked us exactly what flavour profile we were looking for. He talked about mixing a bit of Columbian, then Brazilian, and finding the right flavour notes. Basically, a match made in heaven.”

They opted for a Fracino

Romano, 3 group head, 2 steam wands. British made by a Birmingham-based company, it’s lightning quick for busier times. It was also bespoke painted a cool, auburn-type orange to fit in with the feel of the shop.

With the beans and machinery in hand, creating the experiential element was next on the list.

“My family would vouch that I’m not a normal person – my brain doesn’t work the way that everybody else’s does. I’m extremely dyslexic, but that lends itself to a creative mindset. I had the look of the shop fully built in my head. I knew where the tables were going; how

the kitchen would be; and had clear ideas for the bathroom. But it was only possible because of the incredible help from those closest to us. That includes Harriet’s uncle, who had come back from Dubai and launched his own architecture business and just wanted payment in coffee. Without all of our friends and family pulling together, our dream would not have become a reality.”

STANDING OUT FROM THE CROWD

Ten Steps has a unique appeal – and the care and attention to the interior is clear for all to see. It has a rustic, artisanal warmth, with a focus on the people being served. “We have four 4x6ft MDF boards, including artwork and a community section, with Polaroids of customers. They take a snap either of themselves in the shop or elsewhere and tag us online –sitting under the banner ‘Sipping your best life’!

“But the absolute priority is customer service. We want to make sure every experience is a good one. The staff are trained to always be friendly and professional – and we’ve taken influence from America, where it’s insanely good. Plus, consistency of product. Everyone can produce the same standard of coffee, with no differentiation from person to person.”

The food (which is currently prepared by Morris) is well presented, with distinctive colours and fresh ingredients. While initially starting with a menu of coffee, cake and toast, this has graduated to the likes of a Ten Steps Club Sandwich, Caprese Sandwich/Salad, Healthy Berry Bowls, Avocado Toast and one new arrival.

“We’ve actually just started doing Saturdays,” continued

Morris. “And the Full English breakfast has done fantastically well. We were asked for over a year to bring it in, and now we do it for less than a tenner – and it’s going to become an all-dayer. It’s a no-brainer!”

WORD ON THE STREET

While Morris is humble about the achievements of the business, it’s already receiving recognition. The Prestige Award for ‘Independent Coffee Shop of the Year 21/22 – West Midlands’ is a reflection of its progress. But a new direction has allowed Morris to give something back.

On behalf of the West Midlands Combined Authority, the ‘Passport to Employment Project’ offered summer jobs, internship places, volunteering opportunities and apprenticeships to young people with special educational needs and disabilities (SEND), funded by The Careers & Enterprise Company. Morris was approached to do barista training.

“Of course I was wary, wanting to make sure everyone was OK in terms of health and safety. But the Iron & Fire team helped service the machine at the library where the training took place – it hadn’t been looked at for seven years. We started from November last year, every single week until December 20. Anything from three students, whose disabilities were challenging or they had complex needs, up to 12, with comprehension issues or autism/ADHD. Four hours, two days a week.”

The response was remarkable. “We had 36 students sign up… and I think around 30 finished the course. With two of the girls, one of them is coming in for work experience and we’ve hired the other one for a Saturday job. It was incredible – I loved it. They had me back in January and February and it’s an ongoing project.

“We recently had the celebration event, so I got to see all of the original students again – I had no idea how much they had enjoyed it. It was quite heartbreaking at times and I got really emotional. As a keynote speaker, I was also addressing the mums and dads and all I could really say was how much fun I had and all I did was make coffee!”

FUTURE AMBITIONS

Having started a business from the bare bones of a unit, expanded the food menu, survived a pandemic and embarked on a philanthropic adventure, it seems the entrepreneurial sky is the limit for Morris. He’s also launched a pop-up operation.

“My ultimate goal is 10 shops, all-in. I’m focused on the South Hams district, down in Devon. I love it there and no one is quite doing what we do. We could pick up our model and drop it down by the sea – make it seasonal. But for now, it’s just a focus until the end of the year and trying to find a couple of new staff.”

Managing Ten Steps is no easy feat, with a baby boy arriving last year. Harriet is co-owner and marketing manager, juggling motherhood with three days a week at work, so Morris is on hand Monday to Saturday.

“Our mums have been great, but it’s all about teamwork over the past four years. I’m so grateful to Harriet and the rest of the crew,” said Morris. “I just love what I do. My favourite thing about the shop is that I adore drinking coffee and the people I meet. It’s all about the customers – and it always will be.” A simple philosophy, that’s clearly working.

Do you know an outstanding café that should be on the Specials Board?

Please email alex@jandmgroup.co.uk.

Coffee fit for a life on the Wave

Caffeine Limited has expanded its partnership with the Simonelli Group and is now supplying its range of Nuova Simonelli coffee machines in the UK.

Since it was founded in 1936, Nuova Simonelli has established a reputation for commitment to technical innovation. Caffeine will be supplying its full range, including professional and fully automatic coffee machines. These are available in a range of production capacities and can meet the needs of any business looking to add high-quality coffee to its menu, from dedicated coffee shops to bars.

Included in Caffeine’s offer is the Aurelia Wave, Nuova Simonelli’s flagship product – a fully featured and powerful espresso machine. Each group is fully independent and allows complete control over every parameter, and recipes can be saved and recalled. It includes Smart Water Technology that monitors quality, helping to ensure standards, as well as protecting the machine. Pulse Jet tech provides control over the extraction process, so a wide variety of flavour profiles can be created. The Wave has been designed to be as ergonomic as possible to make it easy for staff to use and maintain. It’s available in two or three group versions and has a range of customisation options.

“There’s no one size fits all solution for espresso machines,” said Joe Stockwell, business development manager for Caffeine Limited. “We’re always looking for

innovative equipment to make sure our customers can get something that’s perfect for them. The Nuova Simonelli range are top quality. They’re controllable enough to satisfy the most demanding barista, while still making it easy for less skilled staff to create great coffee.”

The Aurelia Wave has list prices from £9,945.

Ca eine Ltd distributes brands including Schaerer, Gaggia, Victoria Arduino, Conti and Compak. Visit ca eineonline.co.uk.

BISCUITS/CAKES

Hitting the sweet spot

A cookie with a healthy protein and bre focus, that tickles the taste buds? Yes, these bites are a reality – thanks to Jnck Bakery.

SECTOR RESILIENCE

There has been a surfeit of new pastries, cakes and traybake delicacies in recent months. Despite the hospitality sector facing huge challenges around cost of living, alongside staffing and ingredient supply issues, the coffee, bakery-led and sandwich channel has outperformed the total eating out market, hitting £10.5 billion in 2022 [Lumina Intelligence].

Post-Covid, people are engaging with friends and loved ones more than ever. The coffee and snack opportunity, at lunchtime especially, is serving notice to operators and providers. However, there’s an elephant in the room – where are the healthier sweet treat options?

Many people walk into a café and completely avoid the cakes section. It’s stacked with sugar-laden treats, offering nothing to the health-conscious customer. But there’s one brand looking to buck this trend. Two brothers who believe they have a product that tastes great – but has a positive impact on the body. These cookie monsters are ready to shake up the sector with Jnck [pronounced junk] cookies!

BROTHERS IN ARMS

Alex [white top] and Sean Brassill were always destined for a career related to making people feel good. Dad was a doctor and mum a nurse in Manchester, while the boys grew up playing sport and eventually taking part in triathlons. The seed had been sown early.

“We never learnt about important dietary stuff at school,” said younger brother, Alex [30]. “Eating triple the amount of sugar that we should is not the way to go. The health of the UK really bothers us – and we’ve always been passionate about bakery.”

Alex previously worked as head of NPD at Myprotein and global digital innovator The Hut Group, giving him the ideal skills to follow his own path. “I was in innovation strategy and learned so much about vitamins and ingredients.

NEW PRODUCTS

PRINTED DONUTS

Eddie is an edible ink desktop printer for printing full-colour photos, logos, designs and text directly onto the surface of baked goods and confectionery. It is now capable of printing on even taller items, including doughnuts, jumbo marshmallows, bagels and mini cakes up to 60mm tall and 120mm wide, using its new Platform Kit accessory.

Using the included carousel, Eddie prints a dozen 89mm biscuits, or other similar-sized items, in just two minutes –therefore making the automatic process of printing onto candy, white chocolate and macarons fast and easy. To print on taller confections, such as doughnuts, the carousel is removed, and instead the Platform Kit accessory is installed. Each food item is then manually fed onto the platform.

Due to direct printing, there is no strange film or aftertaste, which would decrease food quality. The edible ink meets all EU and FDA standards for use as a food additive and is Kosher-, Halal-certified and suitable for vegans.

It’s designed for professional and semi-pro users, and hobbyists who want to take creativity to the next stage. Helping to increase production and profit margins, offering greater customisation and personalisation.

https://dtm-print.eu

And while there were amazing confectionery and ice cream brands, the healthier alternative was not there.”

Sean [34] had also worked with the Hut Group, but honed strategy and consultancy skills with the Javelin Group, part of Accenture. His skillset complemented Alex’s to perfection.

“I’d always had an itch to make a difference – and there was a gap in the bakery market,” said Sean. “People just love it. So, I came in at the start of 2022 to handle the commercial and legal side of the business, Alex does product and supply chain, while we share sales and marketing.”

ALL ABOUT THE PROCESS

Developing a tasty cookie that’s good for you was not going to be easy. The key elements were reducing sugar, adding protein and increasing fibre. But it took Alex around 2,500 trials to get what he wanted.

“Sugar has such a key role in bakery – not only providing sweetness, but texture and colour. I adopted a systematic iterative process using a range of standard ingredients that didn’t contribute poorly to the nutritional profile. I then looked to sports nutrition, to not only replace functionality, but deliver great taste. And we don’t use palm oil.”

This recipe is, of course, top secret. It took 12 months, and a combination of milk protein, pea protein – which has a great amino acid profile – and a sweetness modulator evolved into the Jnck revolution.

“We worked with a fantastic chocolate manufacturer,” continued Alex. “And it’s been an incredible journey. A key factor is that with increased urbanisation, people want to see food on the go as something nutritionally complete. Consumers appreciate a brand that strips out the sugar but doesn’t lose taste and texture. There’s also a greater understanding of protein and the key role that fibre plays. People are far more aware of dietary science.”

PURCHASE OCCASION

The Jnck Bakery range includes White Gold, Tripple Chocolate, Ruby Chocolate and Milky Chocolate, with their website nutritional information showing a comparison to supermarket cookies – and the difference is stark. While there’s 1.5g of sugar in a Jnck treat, it’s 27.8g down the aisles. Protein numbers comparatively are 8.76g and 3.6g; fibre 10.5g and 1.4g respectively.

The figures stack up – and there’s one specific sector Jnck has its eyes on. “The café channel is exciting to us,” said Sean. “Sweet-baked treats are generally full of sugar and butter, but we’re removing those barriers. We’re opening up a purchase occasion to consumers currently avoiding bakery. With the high in fat, salt and sugar (HFSS) profiling, if a food scores four points or more, it’s deemed ‘less healthy’ – we are on zero, which makes us very interesting.”

“I adopted a systematic iterative process using a range of standard ingredients that didn’t contribute poorly to the nutritional profile.”

There is certainly a question mark around the healthier claims of big players. Nestlé recently withdrew its ‘nutritious’ branding around Kit Kat breakfast cereal, after former health tsar, Henry Dimbleby, said it was a ‘joke’. Global website copy was eventually amended.

“We have a fresh product, that operates on a frozen supply chain – we are disrupting the sector, while building a great team and operating on a partnership basis,” said Sean. “Transactional relationships are not for us. We only want those that believe in the mission to redefine what it means to consume junk food.”

MAKING WAVES

Despite being only 18 months old, the business is already enjoying the fruits of its labour. There has been a Food and Drink Award at the Food Entrepreneur Show 22, plus being chosen as a finalist at the World Food Innovation Awards. But Gold at the lunch! Innovation Challenge last year was extra special.

“We consider lunch! as the leading food to go show, having visited in 2021 and been impressed by the quality of speakers and attendees. Then our contact there, Vicki Balfour at Diversified Communications, pushed us to enter the Innovation Challenge, while we were publicly launching the product,” said Alex.

“It was our first experience of being exposed to the public, so we were nervous, but quietly confident. The win was a big stamp of credibility for sales/investor relations and gave us a lot of self-belief. And we’re back there this year [check out our preview on page 18].

Jnck cookies can be found on gopuff.com, in fully recyclable packaging. “The online business is performing really well,” said Alex. “We feel proud of what we are doing. I have access to consumer insights and understand those independent brands that have laser-minded focus on one vision – they tend to resonate with customers more appropriately. As the first to market with this concept, change is coming. And we have plenty more to offer.”

WHITE ROSE COFFEE ROASTERS

USE TOPER 5KG AND 30KG COFFEE ROASTERS, you can design your own blends and even visit us to see your co ee being roasted - for more information get in touch e-mail: freshco ee@ whiteroseco eeroasters.co.uk or telephone 01422 347734 website https:// whiteroseco eeroasters.co.uk where you can view our range of 20 single origins and six co ee blends.

IF YOU ARE LOOKING INTO ROASTING COFFEE

YOURSELF, we can help too as agents for Toper co ee roasters in the UK we can demonstrate roasting on the 5kg or 30kg roasters, and help you choose your roaster - which can be painted in any colour, have copper, brass or chrome trim and you can have your own company logo displayed on the drum sides.

Essential selection

Our spotlight falls on a pair of award-winning independent operators, the teacake revolution gaining traction and exciting indulgent fare.

Perfect gift from Ginger Bakers

With 17 years in the bakery trade, it’s no surprise to see Ginger Bakers at the awards table. The brainchild of Lisa Smith, her passion for production and design eventually found its way to cakes.

“I set up the business from my home kitchen, having been an art therapist previously. Bakery gives so much pleasure – yes, it’s hard work, but the customer side is great.”

Growing year-on-year to 10 sta , the Cumbrian operation o ers almondies, traybakes, fruit cakes and more. It’s also received national recognition, taking out the Gifting category at the 2023 Free From Food Awards (FFFAs). The coveted gold star was presented for their Gluten-Free Mixed Tray Bake Box.

“We’ve been producing free-from products for several years and this award showed that we are on the right track. It’s a steadily growing sector of the market and one we are looking to develop really interesting products for. We’ve started to produce low-sugar, as this is what customers are demanding. As a small and quite agile business, we can adapt quickly, trying to stay ahead of the curve.”

A focus on specialised product development helps Lisa,

so that if a café or foodservice operator approaches them with a certain requirement, they can say yes. “Perhaps we are working with something quite generic, but can make it more sophisticated by adding local ingredients. None of our recipes are o the shelf – that’s really important to us.”

What’s also important is taste and service. “As a kind of artisan food producer, creating everything by hand with care and attention to detail, we must understand our customer base. What drives us is our inner con dence, having built our reputation on client satisfaction. People come back; whether it’s individuals, independent cafés or farm and co ee shops. Supplying nationally, our standards need to remain high.”

This is illustrated by the new Salted Caramel Jewel Bar. The glutenfree traybake features an oaty shortbread base, with salted caramel, raspberries, pumpkin seeds and decadent dark chocolate. Gingerbakers. co.uk.

That’s Wicked

Another independent business was recognised at the FFFAs, with Coventrybased Wicked Cookies winning Gold and Silver awards for their dairy- and gluten-free cookies. The Snickerwoodle rose to the top ahead of 40 entries, with a coveted gold. Their Vegan & Gluten-Free Triple Chocolate cookie followed close behind with a silver.

The judges described the products as “…seriously delicious and light. Love the big shape, soft yet crunchy texture, plus the cinnamon sugar/ Snickerwoodle avour”.

But what is a Snickerwoodle: “It’s a question we get asked a lot, said director, Sally Rees. “It’s our version of a Snickerdoodle, which are a light,

cinnamon- avoured cookie that’s popular in the US. We created a vegan and gluten-free version for our ‘free from’ customers.”

Wicked Cookies o ers a range of over 40 avours, catering for various dietary requirements – nut- and soyfree. They o er the biggest range of allergen-free cookies in the UK.

Co-director, Giles Rees, said: “No other cookie producer can match our range of allergen-free cookies. They are all made by hand at our bakery in Warwickshire, by our small team who are equally passionate about creating dairy- and gluten-free cookies that are in a di erent league to typical supermarket options.”

Selling like teacakes!

A survey1 from Lantmännen Unibake’s Schulstad Bakery Solutions brand has shed new light on teacake buying and consumption habits of UK shoppers.

When asked about the frequency of consumption, 26% indulge in a teacake at least once a week, while 19% enjoy it once every fortnight. The average price consumers are willing to pay is £2.55, and 77% would normally buy one with a drink, demonstrating the revenue opportunity of o ering meal deals and upselling with a beverage.

Fruited teacakes have traditionally been considered an afternoon treat for colder months, but that appears to be changing. Of those questioned, 20% would enjoy a teacake any time of day, and perhaps surprisingly, 22% said summer is their preferred season vs 45% enjoying one all year round.

Tradition is standing strong when it comes to how consumers like to enjoy a fruited teacake – toasted is preferable (75%) with jam (49%), butter (40%) and clotted cream (31%) chosen as ideal toppings. There is, however, room for innovation, with fresh fruit and chocolate spread/ sauce. This opportunity for operators to get creative taps into the trend for the premiumisation of sweet treats, by elevating them with interesting and unusual additions.

Sam Winsor, marketing manager at Lantmännen Unibake, said: “It’s been a fascinating deep dive. We’ve found that 65% of consumers seek out an English classic when buying a treat. In fact, 72% agree that teacakes embody a sense of nostalgia, and 84% are tempted to buy a sweet bakery product because it is associated with a happy memory.

Indulge yourself

Although health trends continue to dominate the marketplace, there is still a demand for indulgence, while o ering more nutritional alternatives. This creates a whole host of opportunities for foodservice operators.

Whether it’s a quick snack or dessert option, look no further than Panesco’s latest cakes and biscuits range.

OATMEAL DELIGHTS

Panesco’s brand new Oatmeal Porridge Breads are packed with bre and goodness – o ering a rm and crunchy bite. Perfect for the early morning trade, these porridge breads are available in g and cranberry variants, made using the highest quality ingredients. Targeting customers looking for a quick and healthy boost for the day, these products come pre-sliced and in thaw-and-serve formats.

VEGAN TREAT

Panesco’s latest plant-based Oatmeal Cookie Raisins are the vegan snack for the more health-conscious consumer. O ering a generous lling of raisins along with a hint of cinnamon, these ready-to-bake treats are well suited to a grab-and-go o ering.

“The strength of the fruited teacake heritage has contributed to its emotional connection with consumers.”

Quality is the key purchasing driver, with 45% in agreement, and 46% stating that the spongey texture makes a perfect teacake. Taste is another important consideration, with a robust structure that doesn’t crumble when toasted or topped (43%) and plenty of raisins and sultanas (28%).

Outlets can add a Schulstad Bakery Solution’s 5” Fruited Teacake to their menus as a permanent feature, rather than a seasonal addition. There is also an openness from consumers to explore more premium toppings.

1 Nationally representative survey of 500 respondents by Opeepl on behalf of Schulstad Bakery Solutions, June 2023.

A TASTE OF CLASS

Panesco has also launched two new cakes: Iced Carrot Cake with Walnuts boasts seven layers – four of carrot sponge base, alternated with three of white soft cream cheese.

The Strawberry Red Velvet has two layers of red velvet sponge cake, with white soft cream cheese and strawberry jelly. Pre-portioned for convenience, each bite is lled with a satisfying crumble – ideal for cross-selling alongside other growing categories, such as tea and co ee.

LONDON CALLING

More than 3,500 industry professionals are scheduled to attend the Ca è Culture Show – the premier trade event for the café and co ee bar market. Held at London’s Business Design Centre in Islington, the show launched in 2006 and encompasses talks, competitions, training, workshops and more.

It’s a unique opportunity to gain access to a huge resource of experts and specialists. An interactive programme is free to all, including two days of panel discussions, a Roasters Zone, barista competitions, brew bar and speciality tea hub.

New features and partners are on board, including United Baristas founder Tim Ridley – delivering Total Co ee. Bringing together a range of practitioners and experts, actionable ideas will be discussed, alongside insights for baristas, managers and business owners. The four key themes that extend across the supply chain are:

● Tasting and enjoying co ee

● Building viable co ee businesses

● Making a positive contribution

● Empowering people.

Speakers include Ishen Paran, who oversaw tenfold growth as general manager at Oatly UK; Vanúsia Nogueira of International Co ee Organization, discussing sustainable development; and two-time UK Barista Championship winner, Paul Ross, from Special Guests.

Now expanded across two days due to its growing popularity, the Roasters Forum – curated by Suca na Specialty – covers a range of topics, o ering essential guidance to both the novice and the more experienced.

ART OF ESPRESSO

Of course, bakery food is a key sector, so kitchen equipment partner UNOX is serving delicious and nutritious fare. Check out the precision of their SPEED Pro range in the live kitchen. Another fully immersive, multi-sensory experience is Victoria Arduino’s co ee shop concept, with experts guiding visitors through their revolutionary tech using taste, sound and sight.

Sixteen of the UK’s nest roasters will perfect the art of espresso in the Roasters Zone, while the show also sees the launch of FoodBev’s inaugural

Co ee Innovation Awards, shining a light on excellence within the sector. From farms to roasting plants and cafés, these awards focus on cuttingedge advancements. Categories include ‘Best Flavoured Roast’, ‘Best Co ee Flavouring Innovation’ and ‘Best Specialty Co ee Roaster’.

Competitive juices should also ow, thanks to three new championships. The Specialty Co ee Association’s (SCA) UK Brewers Cup nal and European Speciality Tea Association’s (ESTA) inaugural Tea Cupping and Matcha Tea Latte Art competitions.

The doors open to an event that keeps on growing – welcome to our preview, part one.

CLASSY COFFEE EVERY DAY

PICKWICK

Popular all-rounder blend for every day; 80% Arabica, with nutty, almond and sweet honey notes. Beans from Brazil and Vietnam.

KING EDMUND

Single origin Honduras, 100% Arabica and 100% Rainforest Alliance certified. Complex and fruity, with a hint of cocoa.

Flavour and consistency are the hallmarks of the very best espresso. That’s why we source the finest coffees and air roast every small batch consistently to perfection. We offer three different roasts including a single origin, Rainforest Alliance certified option, as well as decaf. Each bag contributes to improving the lives of growers with the support of Project Waterfall. Fantastic, consistent, feel-good espresso every time.

ABBEYGATE

Coffee from 100% Arabica beans from Honduras and Sumatra. Aromatic with moderate acidity, a little fruitiness, pronounced earthiness and body.

– Small batch roasted

DECAF

From Brazil, the largest producer of coffee in the world. With such diversity, the range of coffee that it produces is vast.

– Air roasted for quality and consistency

– Single origin Honduras available

– A range of styles

– Excellent service, with a personal touch

– Donation made to Project Waterfall for each bag sold

GREEN ALERT!

Gavin Ellis is director and co-founder of environmental organisation, Hubbub. Here, he delivers invaluable insight into current and future packaging and waste trends.

What do cafés/coffee shops need to consider in terms of packaging and waste systems?

The three main areas are recycling, reuse, and legislation relating to cups. Recycling is key because, in the short term at least, cafés are going to be relying to some extent on singleuse packaging, so it’s important that products are sold in easily recyclable packaging. If consumed in-store, recycling bins and communications should be provided if possible. If packaging is likely to leave the store, then consider what recycling facilities are available in the area and try to fit with that as much as possible.

Secondly, are there opportunities for reuse? This is where significant sustainability gains can be found. Customers can be incentivised to bring their own reusable cups, for example with discounts, but there are also opportunities for collaboration. See

Hubbub’s Reuse Systems Unpacked report for more information.

Finally, from 2024, mandatory cup takeback comes into effect for businesses selling paper cups and employing 10 or more full-time equivalent employees, to provide a dedicated bin for the separate collection and recycling of cups.

Has government legislation and messaging been clear and transparent?

There has been some progress. However, generally speaking, things have been slow over the past five years. We also saw the eleventh hour delay of the Deposit Return Scheme in Scotland, now scheduled for October 2025 at the earliest as part of a UK-wide scheme.

This will be accompanied by a data reporting requirement. There is talk of a potential charge on single-use cups (sometimes called a latte levy) being introduced in Scotland in 2025, although further details have not yet been released.

Most of the emphasis has been on recycling solutions – and at Hubbub we’d like to see greater focus on reuse as a sustainability solution for foodservice. We’ve been working on a number of trials, such as The Bring it Back Fund supported by the Starbucks 5p cup charge, which is funding six pioneering food and drink reuse schemes.

“Generally speaking, things have been slow over the past five years.”

Overall, how do you think the sector has responded?

It’s a mixed picture. Most major cafés offer a form of discount for reusable cups, but more could be done to promote this. There was progress on reuse pre-pandemic, but it has fallen down the agenda. The National Cup Recycling Scheme brings together many major players to improve recycling rates, leading to positive results.

We have observed that cafés sometimes look for quick solutions which are not fully thought through, such as compostable cups when there are no nearby compost bins to collect them. The new mandatory cup takeback scheme comes in next year, dramatically increasing the number of recycling points. Our advice to cafés is single-use cups, which can be recycled (compostable cups generally can’t), while communicating to customers how and where they can recycle. Alongside that, it’s important to look for opportunities to boost reuse.

Away from packaging, there has been increased vegetarian and vegan availability, and it’s encouraging to see large chains and small independents offering price parity for non-dairy milk alternatives.

As an industry, could we do more?

Firstly, offer better recycling options –and communicate them clearly. It’s also important to sell products in packaging

that is easily recyclable. On reuse, look for opportunities to collaborate with other local cafés. There are brilliant examples of this all over the country, including London, Bristol, Shrewsbury, Bradford and the Scottish Highlands. Finally, try to avoid adding a premium for sustainable options where possible, as that will deter people.

What are customers looking for?

The majority of the public accept that more needs to be done and are keen to help. But they’re seeking convenience

and don’t want increasing costs.

Overconsumption of resources is key. Our research suggests that there is public appetite for reuse. We conducted polling which showed that 57% want it to be easier, more convenient and widespread to reuse; 49% want to be able to buy food/drink/ beauty/cleaning products without single-use packaging; and 55% think retailers and brands should provide additional reuse options.

You’ve had just under a decade at Hubbub – how has it evolved?

The landscape has changed massively since we set up Hubbub – and there is a greater appreciation of the challenges we face. But we are still a long way from workable, scalable solutions – and that’s what Hubbub is focused on. The public are willing to change, but they need support from businesses and government to do so.

I see concern about environmental issues rising further. The introduction of packaging legislation in the EU is completely changing the foodservice industry, which is a sign of what we can expect in the UK. Our advice is: don’t bury your head in the sand. Embrace what’s coming to make our society more sustainable, so you’re better prepared when legislation comes.

The consumer perspective

The Trend Tracker Survey 2023, the latest research from Two Sides Europe, seeks to understand changing perceptions towards print, paper, paper-based packaging and tissue products. It questioned more than 10,000 consumers in 16 countries.

As online purchasing continues to grow, awareness of packaging choices and attention to the environmental impacts of materials are increasing too. Survey results show that more people believe paper-based packaging is better for the environment than all other packaging materials.

PAPER TRAIL

Packaging plays a major role in the purchasing decision, as it displays vital product information and is used to preserve, protect and enhance quality. Consumers were asked to choose their preferred packaging material based on

a range of environmental, visual and physical attributes. These were paper/ cardboard, plastic, glass and metal. Out of 15 attributes, paper/cardboard was the favourite for 10. Paper/cardboard was positioned best for environmental factors like home compostable (76%), better for the environment (55%) and easier to recycle (49%).

In Europe, 82% of paper packaging is recycled, the highest rate of any material. Glass has a recycling rate of 76%, metal 76% and plastic just 38% [Eurostat, 2020]. When looking at the shopping bags available, consumers believe that paper bags have the best attributes for compostability (64%), recyclability (55%), and that they are made with renewable materials (38%).

WHO’S RESPONSIBLE?

In the search for waste reduction and a more circular economy, non-recyclable,

single-use packaging and its effects have come into sharp focus.

Consumers also believe government needs to do more. When asked to rank who they believe has the most responsibility for reducing non-recyclable packaging, 39% said governments and local authorities. This is a big change in consumer thinking compared to 2021, when they ranked the individual (your personal choices) as most responsible at 33%. That said, 19% of consumers believe the individual is also responsible.

Two Sides is a not-for-profit global initiative promoting the unique, sustainable and attractive attributes of print, paper and paper packaging. Visit twosides.info.

Kite flying high in sustainability quest

compromising quality. The clear lid showcases a menu to customers in a spread or shopfront display. They’re microwavable, adding convenience to the experience of ordering takeaway.

Ensuring sustainable sourcing and disposal is critical. That’s why Kite offers an extensive range of paper food packaging products, helping businesses establish circular, ecofriendly systems.

The green credentials of Kite’s kraft paper bowls and takeaway boxes not only help reduce the carbon footprint, but also uplift a business’s reputation and brand image.

Bowls are fully recyclable, with a biodegradable base that breaks down into harmless compounds, ensuring safe disposal. Boasting an exterior manufactured from durable kraft paper and an interior lined with PE, they contain moisture, without

Composting is the most responsible form of waste management, closely followed by recycling and biodegradation. Kite’s kraft takeaway boxes are made from natural sources and meet all three criteria.

A tapered structure makes them easy to hold, while the four-flap integrated lid enables safe stacking for delivering multiple orders. The greaseproof material and leak-resistant design reduce disruptions from kitchen to customer, allowing distributors to focus on order fulfilment.

Kite’s pizza and burger boxes are 100% recyclable, with the premium burger boxes commercially compostable. These also break down into a fertiliser.

Double-walled, recyclable and

ergonomic coffee cups can be used for hot and cold beverages. They offer durability and protection to takeaway customers as they go about their day.

Kite’s commercially compostable wooden cutlery is also compact and lightweight, and only as durable as required for a single-use item –conserving energy during production and accelerating the composting process once disposed.

See the range at kitepackaging.co.uk.

That’s a Wrap

Innovation from Wrapmaster can help operators keep ahead of the legislation curve.

cutting performance than traditional cutter boxes and loose rolls. Brown continued: “It serves as an essential tool for kitchens. Designed with our 40-year chef heritage, it is far better for the environment. A sustainable and cost-effective approach to food waste is possible with our innovative wrap system, so chefs can tackle these challenges head-on.”

URGENCY REQUIRED

Wrapmaster® is calling on chefs and operators to act now on food waste, and embed cost-saving habits before legislation in 2030.

As the government remains committed to eliminating food waste from landfill, new compliances are already being introduced through the Environment Act 2021. In 2023/24, operators will need to separate their food wastage from general waste, as well as other recyclable waste, and send it for recycling. By 2030, foodservice sites will no longer be permitted to send food waste to landfill or incineration.

This latest move in the battle on food waste will see operators experience additional costs on already pressurised kitchens. However, with early planning, Wrapmaster®’s innovative food wrap system offers an effective solution to help chefs and foodservice operators tackle the challenges posed.

The award-winning dispenser has built a trusted global chef following, thanks to its ability to reduce food wrap usage and costs, as well as minimising waste by protecting and preserving valuable ingredients far better and more cost-effectively than traditional cutter boxes and loose rolls.

Adrian Brown, managing director, Cofresco Foodservice, said: “Operators need to adapt their food waste practices to meet regulations and combat the cost of living crisis. But it’s tough in the kitchen right now. Ingredient prices, energy bills, staff salaries and the subsequent menu price increase are all having an impact, but small changes back of house will help in the long run. We want to support chefs and operators wherever possible with a sustainable and practical approach to wrapping and protecting food.”

The Wrapmaster® system’s patented concealed blade delivers a far superior

Endorsed by the Craft Guild of Chefs and recommended by food safety professionals, Wrapmaster® can be sanitised and disinfected in a commercial dishwasher to reduce the risk of cross-contamination. The tough casing also means that cling film, foil and baking parchment is always protected from spills and dirt. The patented concealed blade in the dispenser guarantees hands are always safe for speedy cutting.

The range includes the Wrapmaster® 3000, Wrapmaster® 4500, and Wrapmaster® Duo, which dispenses two types of material or can be used for large volume users of one material, as well as the Wrapmaster Compact®. Operators can enjoy the ultimate sustainable chef wrap system with Wrapmaster’s Sustainable Collection – including Compostable Cling Film, Recyclable PE Cling Film, Compostable Baking Parchment and Flexsil-Lid™ by Wrapmaster® sustainable silicone lids.

IF THE CROWN FITS…

The

between The Sandwich

LONG-TERM COLLABORATION

For over 30 years, Leeds-based The Sandwich King has been a lunchtime favourite. Offering sandwiches and snacks up and down the country –reaching schools, colleges, universities, hospitals, retailers and workplace caterers – for this family-owned enterprise, pride is everything.

Dedicated to mass-producing quality products using only the finest ingredients, the business is dependent on another British leader in their field – Soken Engineering. So much so, Sandwich King gives their automated linear sandwich and food-to-go heat sealing systems its full ‘seal of approval’.

Soken has supported Sandwich King for over 15 years, initially with plastic packaging sealers. Eager to showcase sustainable credentials to customers, over six years ago the sandwich manufacturer installed one of Soken’s highest-performance, linear automated heat-sealing machines –the HS60C. Capable of delivering 2,200 card skillet sandwich packs per hour, this investment was closely followed by the ‘Advanced’ model, giving Sandwich

King even more packaging capacity with an additional machine that can seal 2,880 packs per hour. Both automated twin-head systems are used for sealing wedgepacked sandwiches. For an STS-accredited manufacturer of Sandwich King’s eminence, seal quality, presentation and machine reliability are the three most important considerations for operations manager, Jason Hirst: “All our packaging is now recyclable and our card packs biodegradable. The drive to deliver the highest-quality products never stops.”

RELIABILITY IS EVERYTHING

Operating seven days a week, shipping across the nation daily inside a fleet of 18 vehicles, machine uptime is key.

Built in the UK to the highest engineering standards, the Soken linear HS60C range delivers repeatable optimum sealing. An innovative and accurate index location mechanism

ensures sealing only occurs on seal edge areas of a pack. Soken sales manager, Stephen Hawes, explained its importance: “A reliable seal is vital in fast-paced sandwich manufacturing. This feature helps our customers to minimise waste and avoid additional repacking labour costs.”

Simultaneously, the cavity top-plate design protects sandwiches from heat during the sealing process. Again, this can significantly reduce wastage, as there’s far less risk of heat damage on the packaging window.

With so many contracts and orders to fulfil, although packing speed is clearly important to Sandwich King, Hirst stated that reliability is the most redeeming feature of Soken’s equipment. “We have always found their machines and service support to be first class.”

For any production manager, continuity and minimal disruptions on lines are critical. If spare parts are ever required, Hirst is reassured knowing that Soken holds a replacements in stock and can react instantly.

“The ability to call upon their engineering expertise, with access to Soken’s service support, makes a big difference. Being based in the same country means we can get parts and people to us quickly.”

Sandwich King and Soken Engineering are members of the British Sandwich & Food to Go Association.

relationship

King and Soken continues to flourish.

Hands-on experience

Pub and restaurant bosses believe the recruitment challenges affecting the hospitality sector could be solved if older people who took early retirement returned to work and considered a late-life career as a chef, bartender or waiter.

According to a new study commissioned by hospitality recruitment platform Barcats, 72% of pub and restaurant bosses agreed that more over-50s on the payroll could fix the workforce crisis that has put thousands of businesses on the brink of bankruptcy.

The survey of a thousand hospitality managers responsible for hiring staff found that almost two thirds (64%) would consider hiring someone over 50, with half (49%) praising the reliability of older workers over young ones.

It highlights the issues that continue to plague the UK hospitality sector, as it tries to recover from the damaging impact of the pandemic. Over the past six years, the industry has increased its annual economic contribution by £20 billion to £93 billion*, but despite

being the third-biggest employer in the UK, accounting for 3.5m jobs through direct employment in 2022, and a further 3m indirectly, it continues to suffer from restricted growth and a tight labour market.

Almost a third (32%) of bosses surveyed said their business was still experiencing problems trying to hire skilled labour, including chefs, kitchen workers, bar staff and waiters. A significant proportion said recruitment issues had nearly put them out of business (44%) and, in some cases (13%), had forced them to close for part of the week.

According to ONS data, the increase in economic inactivity since the start of the pandemic has been driven by the over-50 age group. Nearly half of those aged 60-65 who chose to give up work around the time of the pandemic had not returned by last summer. More surprisingly, perhaps, a third (33%) aged 55-59 and one in 10 (9%) aged 50-54 have chosen to retire early. But with so many job vacancies across the hospitality sector, why aren’t recruiters able to attract older applicants?

According to the survey, managers think older people are put off from applying for vacant roles – either because they believe they are too old for that type of work (59%), or because employers don’t want them (36%).

Jeff Williams, Barcats CEO, commented: “This research shows that the hospitality sector is actively encouraging older and retired people to come forward and apply for jobs in their local pubs, restaurants and cafés. Seven in 10 managers think having staff aged over 50 would give their business a boost and we’ve seen this work really well in other territories that Barcats already operates in.

“Barcats is a unique platform that connects venue operators and staff, and training programmes, free of charge to those wanting to upskill. Our eldest UK member who has signed up for work is a 73-year-old male from East London. And while older workers may not have current drinks trends nailed, they could still be the most fabulous bartender or sommelier by undertaking our training programmes.”

* Ignite Economics report of UK Hospitality.

There’s a staffing problem in hospitality – and the older generation could be part of the solution.

RECRUITMENT

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

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

Stonegate

Egg Products

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

Leathams

Stonegate

Zafron Foods Ltd.

EQUIPMENT & VEHICLES

Buttering Machinery

Deighton Manufacturing

Grote Company

Millitec Food Systems Ltd.

Coffee Machinery

Fracino

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

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

Beef

Leathams

Chicken

Cargrill Protein Europe

CP Foods UK Ltd.

Dawn Farms UK

H Smith Food Group plc

Leathams

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

Sausages

Gierlinger Holding GmbH

Leathams

Snowbird foods

Turkey

H Smith Food Group plc

Leathams

ORGANIC PRODUCTS

Fridays

Leathams

PACKAGING

Cardboard

Colpac Ltd.

Coveris Flexibles UK Ltd. (St Neots)

Planglow Ltd.

Pro-Ampac RAP

Waddington Europe

Café Manufacturers & Distributors

Food wraps

Planglow Ltd.

Pro-Ampac RAP

Waddington Europe

Recyclable

Colpac Ltd.

Coveris Flexibles UK Ltd. (St Neots)

Planglow Ltd.

Pro-Ampac RAP

Reflex Labels

Waddington Europe

Woodly

Sandwich Packs

Colpac Ltd.

Coveris Flexibles UK Ltd. (St Neots)

Planglow Ltd.

Pro-Ampac RAP

Soken Engineering

Waddington Europe

Woodly

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

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

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

GREENCORE FOOD TO GO LTD –MANTON WOOD

Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts S80 2RS

Tel: 01909 512600

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

www.greencore.com

BRC RATING – AA

GREENCORE FOOD TO GO LTD. – ATHERSTONE

Unit 7, Carlyon Road

Industrial Estate, Atherstone, Warwickshire

CV9 1LQ

Tel: 01827 719 100

www.greencore.com

BRC Rating – AA+

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

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

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

Tel: 0208 956 6000

www.greencore.com

BRC Rating – AA

GREENCORE FOOD TO GO LTD. – HEATHROW

Unit 366 Stockley Close, West Drayton, London

UB7 9BL

Tel: 0208 629 8600

www.greencore.com

BRC Rating – AA

MELTON FOODS

3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire

LE13 1GA

Tel: 01664 484400

Fax: 01664 484401

commercialftg@samworthbrothers.co.uk

BRC RATING – A

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+

SANDWICH KING

Enfield Street, Leeds LS7 1RF

Tel: 0113 2426031

Stacey@sandwichkinguk.com

www.sandwichkinguk.com

STS Audited

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