Café Life Magazine - Issue 121 - Summer 2024

STYLE Feel the G-force!

RIDING THE WAVE

Craft bakery, GAIL’s, is making its South West debut, in Clifton Village. Having grown out of a small, chef-led bakery that has been serving top restaurants and food venues for decades, it’s testament to an enduring recipe.

“With Clifton, I am happy we are a bit closer to some of my favourite growers, millers and food pioneers,” said Tom Molnar, GAIL’s co-founder. “The UK baking (and food) scene is getting increasingly better (and more exciting). Bristol’s progressive spirit and geography in the middle of some great agricultural land, with a long history of good producers, should continue to nurture and attract new ideas.

“The GAIL’s ‘spirit’ was initially set by our rebellious-natured founder Gail Mejia, who felt so passionately about rethinking our relationship with food for the better, and we work with similar-minded growers and producers to champion the quality ingredients that make this happen.

“I know Bristol pretty well and have friends in the area,” continued Molnar.

“It has always been a great jumping off point for surfing the Bore and The Wave. The quality of the agriculture and suppliers like Shipton Mills and Mary from Quicke’s cheese dairy have connected us. And I’ve always liked the sense of community in Clifton Village.”

EXPRESS YOURSELF

So, what is the philosophy that keeps the brand vibrant? “We let top craft bakers and baristas run the show. They are the professionals and keep us innovative and quality obsessed. Anyone that is not making something is there to support those that do.

“With coffee, it’s a fascinating drink – and there is so much dedication to innovation and holistic thinking about the supply chain at the specialty end where we are. Also, the flavour profiles are more interesting than even wine, which gets a lot more attention.

“We try to celebrate all the incredible things that people do with farming, fermentation and roasting, so we stay close to the action and look to introduce options and trial new sources. There is also an appreciation that everyone has a different view of what tastes great, so we work hard to keep our ‘opinion’ clear and workable across a few (and no) milk options.”

As ingredient prices have risen, pressure has ramped up on operators to pass the cost onto customers, while adapting menus. But GAIL’s has a more straightforward outlook. “There is a lot we can’t control, but the things we can, we do. Normally, we won’t re-engineer; we just delist something that has become more expensive. But sometimes nature tells you an ingredient is in short supply, so then it is critical to have professional craft food people who develop alternatives.”

MAKING CONNECTIONS

While the GAIL’s success story is there for all to see, it’s not achieved without partnerships. “Strategic investment in the right equipment to support continuity of quality, while enhancing a barista’s workflow, is key to scaling specialty coffee,” said Jessica Worden, GAIL’s head of coffee.

“We work with like-minded manufacturers (Victoria Arduino in this instance), who have a shared vision of how we can amplify craft and quality through targeted machine innovation.

“Our ingredients approach is similar, with businesses who add value to our supply chain – from Brades Farm’s efforts to reduce hard methane output, sharing knowledge with neighbouring farms to scale, with a premium milk that textures beautifully and tastes great with our house espresso.

“Speaking of espresso, our long partnership with Union Hand Roasted is exemplary of how we approach supplier relationships. We work with experts who marry quality and craft, while improving the long-term sustainability of the farmers we rely

on to share delicious coffees with our communities,” concluded Worden. And, ultimately, people are the standard bearers. “The coffee, food, farming and baking worlds are full of dedicated professionals who can lead us to an improved and more interesting food system,” said Molnar.

“There’s a lot of improvement possible in our landscape, so we want to play a positive role in this change.”

TOP MARKS TOP MARKS

The M&S Café franchise is dedicated to innovation, with a focus on the experiential and sustainability goals, combining retail therapy with a soothing cup of coffee.

KEY ELEMENTS

In February 2024, M&S announced changes to improve the quality of milk and coffee offering throughout its estate. Customers benefitted from a new espresso base recipe in its cafés with an increase in coffee from 15g to 18g. This was alongside a reduction in water to brew espresso from 60ml to 40ml, creating an intense experience.

With more coffee and less water, the bolder brew also benefits from whole milk used in drinks as standard, giving a smoother, flavourful coffee. Alicia Thompson, director of hospitality at M&S, said: “Quality is at the heart of everything we do. We have a saying: ‘When in doubt, engineer in more quality.’ We want our M&S Café customers to have an incredible coffee experience, as they would at any speciality or local artisan coffee house.”

M&S is driven by an obsession with

quality and innovation. “Everything starts with exceptional product, sourced and made with care so that it’s simply too good to waste,” continued Thompson.

“In 2007, we introduced our industry-leading, fully integrated sustainability ‘Plan A’, as part of our ambition to be the most trusted retailer well before the mainstream was thinking about it. Today, it remains at the core of M&S across every part of our business, including M&S Café.

“We are one of the largest highstreet coffee retailers in the UK, with over 300 cafés, serving more than 35 million customers per year. We have individually trained 1800 master baristas who annually make 25m+ cups of coffee and 11m+ pots of tea.

“At the beginning of 2023, we set out on a journey to create the most sustainable cups of coffee and tea

on the high street and be one of the best tasting! In doing so, we have differentiated the M&S Café brand from competitors, bringing to life all of our food quality credentials and innovation to every cup we serve.”

Alongside the baristas, the team have focused on three key elements to deliver sustainability: inside the cup, outside the cup, and the cup itself. “Inside focuses on our incredible 100% Fairtrade tea and coffee and unique RSPCA-assured milk, which now has a lower carbon footprint than before. Outside, we focus on how we support our growers, farmers and partners – by paying the largest contribution to Fairtrade Premium for tea and coffee in UK retail, and launching a training and development scheme for our coffee growers, called A Cup of Ambition. We’ve also switched all the tea and coffee cups

we serve to paper fibre, which can be easily recycled through on-the-go and household paper recycling.”

PLANNING AHEAD

The element of surprise is never far away, with the process starting at the dedicated M&S Café product development team, who scout out

product ideas both in the UK and abroad. In collaboration with commercial, technical, marketing and operations colleagues, a plan emerges to deliver results up and down the country.

“We also work closely to land innovation with our brilliant suppliers, many of whom we have longstanding relationships with. It’s through these collaborative partnerships that brings newness to our cafés every couple of months.”

With a definite upwards trend in demand for on-the-go hot food, swift convenience is imperative. “Our menu is evolving to include products like this, so the M&S Café becomes more than

just a place for a sit-down meal, but also somewhere to pick up a delicious toastie, sausage roll or slice to eat while out and about.

“Additionally, there is growth across barista-prepared drinks. Just like in our wider food business, we are constantly looking at raising the bar. We have already improved the milk by now offering our RSPCA-assured whole product as standard to give a creamier, smoother finished drink. Plus, we recently announced a change to the diet of all pasture-grazed cows in our milk pool of 40 M&S Select Dairy Farmers, reducing the amount of methane produced – therefore cutting the carbon footprint of our milk by over 8%.

“It’s key to remember that classics are classic for a reason; sales of our big breakfast, fish & chips and jacket potatoes remain strong. We always challenge ourselves to raise the bar on

quality, but it’s imperative that we keep the tastes that our customers love front and centre.”

FAMILY FAVOURITE

The M&S team is constantly scoping the market for inspiration, with product specialists out and about, looking to spot the next dishes likely to catch on.

“The Collective is a 40k strong panel of M&S Food customers. They include a sizeable portion of M&S Café clientele, and we use the panel to sensecheck our early thinking and better understand which new products might resonate. Our traditional café customer is slightly older and can afford to spend that little bit more on something delicious. They love spending time in our shops, so it’s a perfect pitstop.

“Like so many hospitality businesses, we must evolve to attract younger people, while protecting our loyal and passionate existing customer base. We are focused, in particular, on bringing more families in, via convenient graband-go options, seasonal activities for kids (like our Easter egg hunt!) and creating ‘cross-the-road’ products that we promote using our store social channels (TikTok and Instagram).”

On the question of whether M&S is trying to change the way people shop in its supermarkets with its café approach, there’s a core element of consistency: “We see the M&S Café as a cornerstone of the total M&S Food business. We use the same suppliers and have the same products in the café as the rest of the Foodhall. That means when you taste the Cornish Cruncher™ cheese we use to top our jacket potatoes, it’s the same cheese you can buy. Hopefully, after trying it in our cafés, you’ll pop it in your basket!

“But there are also dishes and products in the M&S Café that you can’t get in the Foodhall yet; our vision is for the café to be ‘foodier than the Foodhall’. That means customers are just as excited to pop to M&S to visit the café first!

“We all know the future of retail will be experiential; that’s why having a thriving café business is key – helping draw customers in and encouraging them to spend more time within M&S Food (and Clothing & Home).”

Ultimately, for any café to thrive, its coffee offering has to be exceptional. “Ours now ticks three big boxes – it’s delicious, it supports our growers and suppliers with every purchase, and now comes in easy to recycle cups. To us, quality is about more than just a great cup of coffee or delicious sandwich; it’s all the elements that go into that first sip or bite. Exceptional food & drink also has fantastic sustainability credentials, amazing provenance and is great value for money.

“We’re also launching our summer coffee, which is a unique blend of Colombian and Rwandan beans, with notes of candy floss and marmalade. This perfumed roast came out on 8 May, available for the next few months, blending beautifully in either hot or iced drinks,” concluded Thompson.

BREAKING NEW GROUND

The BRITA Grounds of Innovation Awards are back, with the most creative cafés in the UK being encouraged to enter.

As a staple of every British high street, co ee shops not only bring people together within a community but shape people’s lifestyles – as well as providing that crucial ca eine hit! That’s why BRITA Professional Filters is following up on a successful competition last year, to crown new changemakers for 2024.

It seeks to nd the most innovative operators and is inviting entries (closing date is 20 July). This year’s quest promises to be bigger and better than ever and will be judged by a distinguished panel of experts:

● Fi O’Brien, co-founder of Girls Who Grind Co ee

● Howey Gill, head of co ee at Grind

● Laura Wogan, director of Wogan Co ee

● Alex Bell, Café Life editor

● Ben Lewis, award-winning barista.

For more info, visit brita.co.uk/grounds-of-innovation-2024.

Entrants stand a chance of winning a plaque to proudly display in-store, inclusion in BRITA’s wider press activity and a PURITY C iQ lter for the top-three winners.

The 2023 competition saw incredible entries across the length of the UK, illustrating the important role that independent co ee shops play.

“From a London co ee shop supporting growers in Yemen to a community hub for motor enthusiasts in South Wales, last year was truly inspiring,” said Samantha Scoles, quali ed water sommelier and sales director at BRITA Professional.

“I can’t wait to showcase and support more co ee shops. They play a vital role in shaping our collective experiences and bringing joy to the public.”

In 2023, the likes of purpose-driven café Skinny Dip in Margate, Qima in London and Ba e Haus from Pontypool all made the list of top 10 co ee shops in the UK.

“We can’t express how happy we were to receive such an awesome award,” said Sam Daymond, Ba e Haus co-founder. “The press coverage has helped to spread the word locally.”

OPEN POLICY

SAFE HANDS

There’s a new arrival at Assembly Coffee… so we grabbed an exclusive one-on-one conversation.

Myles Shapcott has over a decade of senior experience in the coffee industry, making him an ideal appointment as chief commercial officer at Assembly Coffee and Volcano Coffee Works’ parent company, Full Steam Espresso.

It’s a commercial team that has delivered over 35% annual growth across the group post-Covid, providing the structure for further diversified expansion. “In the independent coffee sector, small businesses aligning values and forming partnerships to collectively gain scale is fundamentally important among every stakeholder group,” said Shapcott.

“Obviously, we partner with coffee-focused outlets who rely on our full-service support to grow, while consistently satisfying the end customers that keep the wheel turning. To provide this, we’re also working with partners in machines and ancillary products (tea, etc) to enhance our scope. Most importantly, perhaps, are the producer partners, where we are intermediaries between market demands here and coffee’s capacity for positive impact.

“To truly empower communities, we need commitment and trust from both parties, as a foundation for designing goals together and aligning resources. The coffee industry is dynamic and that’s why we love it. On a short scale, partnerships are always forming and it’s our hope that these turn into long-term partnerships. We make a deliberate effort to invest, as we know true benefits are realised over time – not by merely transacting but being equal contributors.”

POWER PLAY

In such a crowded marketplace, Shapcott’s vision is to increase competitiveness by tightly aligning the operating model with customer demands, to increase both performance and value.

“The growing number of participants at every stage along the supply chain means whether roaster, café or exporter, your customer has a plethora of alternatives and holds the power. Ultimately, success will always be supported by being rigorous in how we adapt our model to the customer’s needs and reminding ourselves that these are evolving too. The need to be open-minded and flexible is super-high.

“Increased competition forces businesses to find efficiencies, through objective and analytical thinking. Generally, I’d say this means clearer distinction between different models. We see a lot of activity at either end of our coffee catalogue and less in the middle, as we have partners thinking about scale and others focusing on specialisation, rather than trying to cover all bases.

“Consumer expectation around sustainability is increasing across the board. I think B Corp, for example, is probably hygiene now for our industry – and could barely be considered a differentiator.

“Sustained global high coffee prices are also bringing the whole idea of price premiums based on quality under the spotlight. When prices everywhere are high, you can’t really charge more again for cupping scores alone, so the value created through hospitality, brands, eco-credentials and such are all (deservedly) gaining more weight.”

FINDING THE SWEET SPOT

The independent vs big chains turf war is ongoing, with the smaller operator needing to focus on key areas – such as quality and customer service – to ensure loyalty and, ultimately, survival.

“In general, the high street targets the broad coffee market and is only incentivised to adopt practices when

ideas or trends ‘break through’. As the specialty sector permeates, you see practices adopted (or at least promoted) along the high street – and could argue that the overall baseline moves up.

“Similarly, independent businesses seek scale by adapting what they offer as an attempt to service the broad market. This probably has pros and cons on both short and longer strategic timescales. Trying to out-compete larger operators comes with its own perils. By also cultivating differentiators that aren’t easily imitated is an interesting challenge, so it’s definitely an environment that will reward innovation.”

This forward thinking is reflected at Door – Coffee Bar, representing a significant milestone for Assembly Coffee and sister brand, Volcano Coffee Works. The Brixton HQ has a specialty focus, with a rotating daily blend of filter coffees.

“It’s going fantastically well – and we also have another

semi-permanent pop-up space at Brityard on Regent Street. Whether e-commerce, trade or prospective customer, we have always wanted a physical manifestation of our ‘open door’ philosophy. People can try our products, participating in ethical coffee practices, regardless of expertise.”

So, where does new technology fit in all this?

“Automation has always been a part of coffee making, from every form of brewing innovation post lever machines, or even the rate that grinders evolve to barista demands. It’s clear-cut where tech outperforms humans and vice-versa.

“The trick is understanding the customer perspective in different environments – and the overall need to elevate the experience. I wouldn’t underestimate the consumer need to ‘see’ quality, in addition to tasting it, which might take different forms whether in a café, restaurant of office. I always bear this mind with the technology conversation.”

As for the immediate future, Shapcott is unequivocal. “We have two brands that have the same ambition to use coffee as a vehicle for creating fairer opportunity in the world, achieving scale in a way that prioritises value. And I’m just really excited about joining an exceptional team with a really aligned philosophy and can’t wait to get stuck in.”

Ice cream season pending…

All in the flavour

Biscoff lends itself to various delectable combinations, with a big-name US brand taking full advantage in the UK.

ICONIC STATUS

With the recent launch of a new 3kg foodservice tub for chefs and operators, the Biscoff flavour can now be used in an even greater range of bakes, desserts and dishes. It also demonstrates the company’s ambition and extended influence in the industry.

“Biscoff has significantly grown in popularity over the past five years, especially in the café/coffee house sectors,” said Frances Booth, category development & marketing manager at Lotus Bakeries. “Consumers want a taste of the iconic caramelised biscuit on their menus and we have a range of products – whether it’s our iconic biscuit, crumb or ever-popular spread.

“We are thrilled to have larger high-street names such as Costa, Soho Coffee, Krispy Kreme, McDonald’s and Cinnabon using Biscoff but the relationships with independents are

just as vital for the name to grow within the sector. Venues have Biscoff in cakes, cookies, brownies, shakes and coffees, which is brilliant.

“And with the power of social media, it’s fantastic to see items going viral, helping to promote business.”

SETTING TRENDS

This digital approach is where the smaller operator can certainly compete with more established brands in terms of innovation, although the bigger the name, the greater the outreach.

“We are still seeing strong demand at chains and independents. With the likes of Molly-Mae Hague and Stacey Solomon mentioning their love for Biscoff, more viewers want to get their hands on it, and cafés and coffee houses are noticing. To adapt, we’ve launched the 3kg tub, developed with foodservice operators in mind.

“For independents wanting to incorporate Biscoff into menus, we have created a guided document which indicates how best to use our name to make it easier to Show Off With Biscoff®. Whether you include it on your menu or at point of sale, this will ensure maximum benefit. It also includes helpful graphics and simple branding pointers.”

up a relationship or idea, which is where a dedicated team of account managers come into the picture. “For the larger chains, their product has to be sent to Belgium for testing to ensure the taste is strong enough.

“For smaller independents, we encourage owners to visit our corporate website for brand guidelines, allowing menu items to be named correctly. Furthermore, our logo can be used within the correct means.”

Ultimately, the business wants more corporations to use the brand on menus, especially in the café and coffee house sectors. “We are seeing more popularity in iced drinks such as frappes, iced coffees and milkshakes – so this is a great avenue to explore. The goal is always to make products ‘foodservice friendly’ and the pipeline is very exciting,” concluded Booth.

Businesses often approach Biscoff to spark

Ah, Cinnabon… we’ve been expecting you!

Much-loved American franchise, Cinnabon, is a themed bakery specialising in cinnamon rolls known as Bons. The chain, which originally started in Seattle under the creation of a father/ son duo, has over 600 stores in the US and is venturing into the UK, with around 20 bakeries opening since 2020.

As manager of Deansgate Cinnabon in Manchester, Josh Whiting is in charge of ensuring the best possible experience. “We pride ourselves on amazing customer service and strive to always have the freshest brands, Bons and coffee. We make and bake all our Bons in-store, so they are delicious, warm and ready for customers to eat as they come in. Our UK menu features four types – three of which are all-time American favourites, and one UK-exclusive brand collaboration flavour which is a best-seller.”

On the topic of branded Bons,

Cinnabon has recently introduced a new one featuring Biscoff.

“It has been an amazing seller. It has such a rich, distinctive flavour from the combination of cinnamon and caramelised biscuit, our customers cannot get enough! We have had feedback stating it is the best thing they have ever tasted, even from those who have never tried the biscuit before! Sales numbers have been through the roof. We are speechless with the love this Bon has received!

“But with all our baked goods made fresh in-store, the quality of the ingredients and brands that we use is extremely important. So, when it came to a Biscoff, we had no doubt that we would be collaborating with the best. Both of our brands hold so much weight within the food industry, putting them together was just perfect!

Having the ‘Created with Biscoff’

logo on the product labels and around the stores ensures that customers know it has been approved and tasted by Biscoff themselves.

“The Biscoff Cinnabon has been legendary – and is already in the top two most popular flavours in-store. I would absolutely recommend working with Biscoff. Not only are their products amazing, but as a company they are always on hand to help and really go the extra mile,” said Whiting.

The Home of quality handmade cakes, decadent desserts and fine patisserie.

Tiptree Patisserie is an artisan bakery and patisserie in Witham, Essex We offer chilled and ambient lines including traditional British sponge cakes, traybakes, cheesecakes, tarts and more

www tiptreecakes com

01376 509101

tiptreepatisserie@tiptree com Witham, Essex, CM8 3DR

Beacon of Hope

The remarkable efforts of Mozzo show how much of a positive impact the coffee sector can have on the world.

FOUNDING PRINCIPLES

When Mozzo launched its ‘lifesaving’ coffee on International Women’s Day (8 March), it was another step forward in its partnership with the Rebuild Women’s Hope (RWH) Cooperative.

The special single origin collection, in a striking green bag, features espresso, filter ground and whole beans, Nespresso-compatible 100% recyclable coffee pods, as well as brewin-cup filter bags. Together with RWH, Mozzo has pledged to raise US$60,000 (£47,000) by donating 100% of the profits to the Hospital of Hope project.

The original hospital was built in 2020 by RWH with funds raised by Mozzo to provide maternal and paediatric care for mothers and infants, as well as critical care for the rest of

the 250,000-strong wider community. This next phase will see a building expansion to include an operating theatre and intensive care unit.

“Mozzo was founded in 2005 on two principles: the belief that the elevation of the whole experience for consumers is the key for operators to build sales and retain customer loyalty, so serving good coffee is the best way to sell more. And that business should be a force for positive, progressive social change,” said founder, Grant Lang.

“Mozzo doesn’t just sell coffee. Its Brand Ambassadors focus on how they can support, inspire and build confidence in their customers’ teams, with on-site training sessions, as well as experience days to the roastery –operators are armed with a complete

toolkit to deliver. Mozzo is a peoplefacing company and insists on never sending out samples, as it has a strong desire to meet customers face to face, to fully understand the spectrum of challenges each one faces.”

ULTIMATE INSPIRATION

It was in 2015 that Mozzo set up the Community2Community Fund™ (C2C), to empower coffee-growers. “It ensures the company can deliver accountable social and environmental impacts with every bag and capsule sold, making a valuable contribution to the fund. By 2030, Mozzo’s target is to be investing over £100,000 per year into grass-roots projects within marginalised farming communities, focusing on supporting projects promoting equity, education and environmental improvement.”

Founded in 2013 by Marceline Budza in the conflict-ridden zone of the Eastern DRC, RWH was set up to enable women to take control of their destinies rather than accept the persecution, poverty and violation of rights they faced on a daily basis.

“Marceline and RWH work directly with buyers from Europe, the US and Asia, enabling the cooperative to provide their high-quality coffee to a global market,” continued Lang.

“They ensure that the money from sales goes directly to their farmers, empowering them to reap the rewards of their hard work. Her leadership skills have propelled RWH to new heights, with international recognition and awards.

“Alongside the community of Idjwi Island, they grow the finest coffee in the toughest conditions. Can you imagine earning 67p per day? There are no roads, electricity, running water or healthcare, which means children are born into a community with huge malnutrition challenges and high rates of infant and maternal mortality.

“Access to market is one of RWH’s biggest challenges and getting coffee from the Eastern DRC to the UK is not cheap, which is why many roasters and merchants choose easier origins to source from. Having visited, and fallen in love with the DRC, we wanted to buck the trend, so not only do we buy coffee from RWH and other DRC Cooperatives, we want to do more.

“Hence, we have launched a coffee that would further develop a hospital on an island that doesn’t have one. Our coffee is truly saving lives, every day.”

ONGOING SEARCH

Lang is uniquely placed to understand trends and demands. “On the supply side, there are challenges such as irregular weather patterns, rising population and food scarcity, while continued growth (especially in China and India) places upward pressure. The commodity price of coffee remains volatile, so long-term planning and infrastructure investment for farmers and roasters is riskier than ever.

“Consumer-wise, the desire to experience flavours, discover origins and varietals, or try out beverages such as cold brews and infusions doesn’t wane. Finding something new to post on social media is pushing café operators and roasters to continually search for the next fad or trend.

“While there’s an upside, the potential impact needs to be planned for carefully. Something that is all the rage today may be gone tomorrow. Meanwhile, farmers and roasters have to make large capital investments but require stability.

“Flexibility throughout the supply chain is key. From farmer to roaster to café operator, one has to be able to pivot and react, while maintaining and respecting the relationships.”

For Mozzo, it’s a constant balance.

“The best way to survive is to have a good product and offer a personal service. The contributions we can make to RWH will see the realisation of the hospital and creation of an ongoing legacy. But moreover, we want to enlighten consumers about the journey their coffee makes. It’s what will set us apart from the competition.”

Visit c2cfund.org and mozzocoffee.com.

Pack to the future

The journey of the crisp is a fascinating one –and Fairfields Farm is at the forefront of its healthier development.

SET FAIR

I recall a time when there were just a couple of key players in the crisp market. A staple of my lunchbox, the ‘Salt’n’Shake’, has particular prevalence. It’s an enduring foodstuff often associated with joy and innocence, which is probably why predicted revenue for the UK potato crisps & snacks production industry is forecast to hit an eye-watering £2.6 billion [IBIS World] this year.

Of course, consumers today are leaning towards more healthy snack alternatives – and manufacturers and producers are responding in kind. One example is awardwinning Fairfields Farm. Earlier this year, it partnered with Saga Cruises to stock 150g sharing bags, having previously secured multiple listings in global stockists, including Selfridges and American Airlines.

“We’ve also just added Prawn Cocktail to our range,” said Tash Jones, Fairfields Farm commercial director. “Vegan, as well as gluten free, they are a fantastic choice for a quality hand-cooked crisp that meets various dietary requirements – including cheese & onion, which is a dairy-free option that outshines many other crisps containing real cheese.”

There is a focus on vegetarian trends, while the pace of growth around veganism appears to be levelling off – an estimated 2.5m people in the UK. However, government data released late last year showed consumers eating less meat than at any point since records began in the 1970s.

“Although there appears to be a decline in demand for locations that are solely vegan, free from or vegetarian, 16% of the UK population reportedly now follow a meat-free diet [Finder],” continued Jones.

“The way I think about it is this – I am a vegetarian and have been for many years, but if I am meeting a carnivore friend for lunch and a coffee, I do not want to dictate what they cannot eat. So, we look at menus and make a choice of venue that suits us both. If somewhere new opens that is vegan and looks fantastic, I will be able to convince them to

go with me once or twice, but on an ongoing basis, I don’t feel like I can force that compromise from them if we want to remain friends!

“All that said, when it comes to potato crisps, there is no need for that kind of compromise when a café chooses to stock Fairfields Farm. We make fantastic beef, bacon and prawn-flavoured crisps – and consumer expectation around provenance isn’t such that our vegan credentials are seen as detrimental to the experience of eating them. We can deliver the flavour and everyone can be happy.”

HOMEGROWN QUALITY

Fairfield Farms has been making crisps for over a decade, working with a number of foodservice wholesalers instrumental in its growth, who are supportive of this independent, family run business.

“We have longstanding relationships with wholesalers in our local area of East Anglia but are also available on a wider foodservice scale – including Bidfood and several businesses within the Sterling and Caterfood groups. We have an excellent sales team who look after customers, and our hope is that we can support them to maintain the momentum of our topline growth of +70% YoY (Dec 22 vs Dec 23).”

But one of the biggest challenges is originality in such a crowded marketplace. So, is it difficult?

“We are more likely to leave it to others to create functional snacking but the snack sector is one of the most innovative spaces in food. What we focus on is delivering the nation’s favourite snack – potato crisps – with incredible quality, in good flavours with established demand, partnered with top-notch availability and customer service to our trade customers. For us, it’s about maximising the classics.

“We make a great product and try to keep costs down as much as we can in order to pass that to our customers, while not compromising on quality. Fortunately, with our own potato farm, we are our own supplier of the core ingredient of great crisps. Our supply chain means there are savings we make that prompt trial amongst new customers, and our reliability and stock availability means we tend to keep them!

“And our future is bright right now! Café owners and foodservice retailers are recognising the need for sustainable options and something that’s not available for half the price in the local supermarket! We’re dedicated to growing our Fairfields brand in the independent sector and have worked hard on reducing emissions, allowing us to put an on-pack carbon-neutral claim, resonating with the eco-conscious.

“We’re in a unique position to be able to do this because we grow the potatoes we cook and make into crisps, and it’s all done on our farm. That means reduced food miles and a real commitment to regenerative farming to ensure we can continue to farm for future generations,” concluded Jones.

Revolutionising café efficiency

Iain Phillips is managing director of Regale Microwave Ovens Ltd. He shares his thoughts on how to deliver the best heating equipment for a variety of operators.

THINK AHEAD

In the busy world of café culture, time is of the essence, so microwaves and high-speed ovens need to be more versatile and efficient than ever before. They are essential pieces of kit within commercial kitchen setups, particularly as advances in technology now mean that they offer catering operators greater flexibility.

Over the past two decades, integrating quality food offerings alongside drinks has become a cornerstone of the coffee house experience. And for newcomers entering the sector, the right equipment is paramount to success.

As specialists in high-speed ovens and microwaves, Regale’s advice is to first understand menu requirements and future growth plans. Considerations such as power supply capabilities and space constraints are vitally important. Opting for a more powerful oven can significantly

enhance efficiency, particularly during peak hours.

Additionally, manufacturers that provide comprehensive training and support can ensure a smooth transition. Regale Microwave Ovens Ltd. goes the extra mile by offering on-site training and expert guidance to allow operators to maximise the potential of their high-speed ovens from day one.

COMBINATION PACKAGES

We offer a diverse product range to ensure catering outlets operate with maximum efficiency.

From the reliable Panasonic NE-C1275 to the innovative CiBO+ and Merrychef conneX®, Regale delivers high-speed ovens tailored to the unique needs of coffee houses. They not only expedite the cooking process but also optimise space utilisation, with stackable designs and compact footprints ideal for busy environments.

Panasonic NE-C1275 Combination

Commercial Microwave Oven: a solution for cafés seeking efficient cooking capabilities. With its combination of microwave, grill and convection functionalities, this oven delivers rapid cooking results to meet the demands of busy environments. Featuring up to 99 presets with three stages, operators can easily programme specific dishes for consistent quality. Its compact design and user-friendly interface make it an ideal choice for cafés looking to enhance food offerings, without compromising on space or efficiency.

Panasonic SCV-3 Professional Speed Convection Oven: designed to maximise space and cooking efficiency. Equipped with Twin Inverter Technology, this oven offers precise control over convection temperatures ranging from 180-280°C, ensuring consistent results. Its stackable design makes it ideal for cafés with limited kitchen space, while the intuitive touch display simplifies operation for staff. With up to 999 cooking options on an SD card, the SCV-3 delivers versatility and performance.

CiBO+: a high-speed ventless oven which allows operators to prepare everything from baguettes to stir-fries with ease. The fully customisable QPad touchscreen features 40 menu items, enabling efficient operation and menu navigation. With its compact footprint and plug-and-play installation, CiBO+ optimises space. Enhanced with TriHeat Technology, combining TurboAir, ContactBase, and Microwave, CiBO+ ensures superior cooking performance and customer satisfaction.

Merrychef conneX® Range: equipped with a digitally connected controller and touchscreen interface, conneX® ovens offer unparalleled convenience and control. Reduce queues and enhance satisfaction with fast cooking times and a spacious cavity-to-footprint ratio. With access to the Welbilt KitchenConnect open cloud platform, operators can remotely monitor performance and update menus. Backed by extensive testing and ongoing culinary support, Merrychef conneX® ensures reliability and efficiency for café kitchens of all sizes.

"Integrating quality food offerings alongside drinks has become a cornerstone of the coffee house experience."

FACE TIME

Regale Microwave Ovens Ltd.’s recent attendance at HRC’s The Pub Show was a resounding success, with the unveiling of the new range of Microsave cooking trays garnering significant interest.

Designed specifically for use in both microwave ovens and accelerated cooking ovens, these trays represent a significant advancement in equipment. Crafted with an extra-thick Teflon

coating and featuring a 25mm wall to contain spills, they ensure a clean environment and exceptional durability.

The trays, measuring 290mm x 260mm and 30mm deep – available in blue, black, red and green – are further reinforced with a medical-grade stainless steel rim, wrapped in a Teflon cover for added safety and hygiene.

Also on display were Regale’s Microsave Cavity Liners – a product which is simply inserted into the microwave to look after the walls, roof, floor and back of the appliance when in use. It takes 30 seconds to remove, clean and re-insert, protecting the investment for years.

The Microsave Cavity Liners offer a sustainable alternative to traditional cleaning methods, reducing the reliance on harsh chemicals and disposable cleaning supplies. The

durability and longevity make them a cost-effective investment for restaurant operators, providing ongoing protection, without compromising on performance and quality.

Additionally, Regale engaged with attendees on the potential for energy savings with Panasonic Inverter microwaves, showcasing their dedication to environmentally friendly solutions and operational efficiency.

We were thrilled by the enthusiastic reception to our new Teflon cooking trays. Their performance and durability resonated with attendees, underscoring their value proposition and market relevance. Our commitment to innovation drives us to continuously push the boundaries of equipment, addressing industry needs with cutting-edge solutions.

ACROSS THE BOARD

Regale Microwave Ovens Ltd. prides itself on working with a diverse range of clients, from independent cafés to renowned chains like Caffe Nero and Blank Street.

Beyond simply supplying equipment, Regale offers tailored

solutions and unparalleled support, including pre-programming and a next-day swap-out service to minimise downtime for their partners.

Looking ahead, Regale recognises the importance of connectivity in kitchen operations. As technology evolves, we will continue to collaborate with leading manufacturers to offer equipment with advanced features, while ensuring robust cybersecurity measures are in place.

Since 1983, Regale has been a premier supplier of microwaves, accelerated cooking ovens and accessories for commercial kitchens, stocking leading brands including Panasonic, Sharp and Merrychef. As the exclusive global distributor of Microsave, Regale provides innovative cavity liners and Teflon cooking trays.

With next-day delivery, our expertise and extensive inventory also ensure swift solutions for all kitchen needs.

Recipe for success

With ’60 Years of Smiles’ to celebrate, it’s a special time for Nutella®. So, we had a chat with Fiona Morgan, Ferrero’s Head of Foodservice UK & Ireland for more than 20 years.

Sixty years is a remarkable length of time in this ultra-competitive sector. What are the keys to longevity?

It is a remarkable milestone for Nutella® and we’re thrilled to be celebrating it this year. We’ve named this celebration ‘60 Years of Smiles’ because that’s what we see – the joy that Nutella® brings is a real testament to the quality

ingredients and hard work that goes into each spoonful of the spread.

We know that across sectors, success and longevity may look very different depending on who you’re asking, but for us, the key is being a true partner to cafés and operators and helping at every opportunity. We do this in many ways, starting with products, business support through inspiring recipes, as well as POS and providing innovative NPD like our new Nutella® Croissant and Nutella® Biscuits, which elevate both bakery and snacking ranges.

Talk about your relationships with the café/coffee house industry – how important are they and what does the future hold?

We’ve always valued these sectors and will continue to support them in every venture or challenge that comes our way. It’s exciting and dynamic with

huge potential, and we’re committed to innovating and providing owners with quality products they can trust. Whether it’s a ready-to-go treat like the tasty Nutella® Muffin or a tool that makes serving even easier, our customers are always front of mind in everything we do.

Looking towards the future, it’s no secret that social media will continue to play a vital role for operators. When a café has something exciting on offer, customers will flock to try it, especially if they’ve seen it online. We’d recommend businesses use it well to ensure they can benefit from this community of like-minded businesses.

How do you approach larger brands, but also independents, looking to use your products? Is there a difference? It’s all about nurturing the relationship. We aren’t just a supplier, but a partner.

No matter who we work with, we’ll work hard to understand their needs and come up with solutions. And no matter the size of the operation, we offer support with NPD, iconic branding, eyecatching POS, as well as tailored solutions to help celebrate key events like World Nutella® Day and our very special 60th birthday!

While independent operators especially face major challenges, there is a continued demand for ‘treat’ occasions and FTG. What are you seeing in your research?

The landscape is evolving and it can be tricky for independents to navigate. However, we’ve seen that while consumers are going out less frequently, they’re still treating themselves with something special. They now value quality more than ever, so it’s imperative that operators choose products which are responsibly sourced or have a quality assurance like the Nutella® Muffin, which contains delicious ingredients including sourdough and yoghurt. Plus, we’ve found that consumers are more likely to buy from brands that they know and love – this is where independents can benefit from our well-known name, branding and iconic taste to help build a level of trust.

Consumers are also very conscious of what they eat. What efforts do Ferrero make in order to ensure ingredients are sustainably sourced?

A fundamental element of our commitment to quality and responsible sourcing is the careful selection of raw materials, which we source with full respect for a strict code concerning their origin, harvesting and manufacturing. We also apply quality and traceability procedures to preserve the taste,

"We’ve seen that while consumers are going out less frequently, they’re still treating themselves with something special."

smell, texture, flavour and nutritional characteristics of raw materials. ‘Sacco conosciuto’ is part of our heritage and continues to drive our approach to responsible sourcing today.

What changes can you see coming? There’s been a boom in premium coffee houses opening, plus we’re seeing more independents pop up each year. To keep up with the big names in the business, these operators are likely to find success in developing a speciality that they can do incredibly well and become known for.

We’ve also noticed a move towards

flexible spaces, where cafés and coffee houses are becoming host to those working from ‘home’. With this being the case, cafés need to adapt and ensure they are warm, inviting and can cater to each day-part – from breakfast to lunch to afternoon lulls. This creates a need for operators to be smart when it comes to menus and ensure they’re using ingredients which work across different dishes and times of the day.

The rise of technology doesn’t stop at the door of the café these days – coffee houses are seeing an increase in digital and interactive stations allowing consumers to put orders through, along with the increase of mobile apps to make ordering faster. Often integrated into these apps are personalised loyalty schemes – the classic card stamping is becoming more digital, and this is likely to continue, along with premium subscription plans.

It’s an ever-changing landscape but certainly an exciting one!

Find out more at ferrerofoodservice.com/ uk/en/Nutella-60years.

Please Delice me…

It’s a time for celebration at Delice de France, which is good news for operators looking to spice up their menus.

DECADES OF DISCOVERY

Since 1984, Delice de France has been a key bakery partner in the UK. With a mission to provide a curated selection of quality products, its new range for spring and summer 2024 does not disappoint – and there’s an international influence, reflecting consumer trends for exotic and varied flavours.

A total of 55 new products are

available for retailers and foodservice businesses. These include classic offerings, such as sweet and savoury rolls, ciabattas, cakes, scones, doughnuts and butter pastries. The launches follow impressive year-onyear growth across Delice de France’s range, with sales of sweet bakery, doughnuts and viennoiserie at +14%, +14% and +15% respectively.

“The team were highly focused on bringing to market multifunctional products – both in terms of those that can be used in many formations and that also easily fit into many of our business core sectors,” said Emma Woodcock, category manager.

“Our NPD process takes four months from start to finish. We begin with the ideation phase, looking around the world or noticing an opportunity where we have the capability to tap into trends and evolve them as a finished product.

“The New York Style Cacao Croissant is a prime example. Many coffee shops wanted to follow this hugely trending offering but didn’t have the capabilities to recreate. So, we introduced a

version, filled and topped, which the customer can simply thaw and serve.”

Another focus for Delice de France’s NPD sessions is listening to customer feedback and responding.

"The team were highly focused on bringing to market multifunctional products."

“We had unsliced loaf cakes in our range, but operators faced inconsistencies when slicing which slowed down service. We introduced two new pre-sliced loaf cakes to support their needs.

“Early testing wise, once we have sourced what we think is the right

range, we conduct tasting panels –whereby we score potential products on taste, visual appeal, quality and price. We then deep dive into our customer base and buying patterns to help identify if it is likely to succeed.”

The business prides itself on staying ahead of the game, looking at unique and bespoke trends and flavours still to hit the UK. “A prime example is our new Chocolate Babka loaf,” continued Woodcock. “It’s big in the US, but aside from GAIL’s and Bread Ahead, there are no major UK distributors.

“To test the waters, we conduct open days with key customers. Like with anything new, there will always be a gamble but we pride ourselves on supporting the sales team with as much detail and chef tips as possible, to inspire the customer.”

TEAM EFFORT

Statista Research claims that in 2024, there will be more than 10,000 branded coffee shop outlets in the UK, leading to huge demand for something different to ensure continued footfall and loyalty.

“It really is an exciting time for us in terms of the global cuisine market opening up – and we are lucky to have the capabilities to work with international partners to bring true authenticity to products. We like to support customers as much as possible with ‘mainstream flavours’ but with a little twist. Our recent butter pastries are an example, alongside our strudels.

“Another growing category is Mexican cuisine. The UK has seen a huge rise in demand, so we have introduced three taquitos – a fried tortilla filled with different flavours. This is versatile, which can be served individually as a snack or a sharing starter. We even have one customer using their ‘hot dog’ roller to display and serve.”

Delice de France work with 1060 coffee shops out of a total of 12,800 customers, so it’s a key sector. Around 80 suppliers are from the UK and mainland

Europe, helping them create bespoke and unique products.

“We often host in-house academy days to demonstrate our products, with

chef demos and tips on how to cook and present. A dedicated sales team goes on quarterly visits, building solid partnerships with customers, no matter the size. And while there has been a burden of constant price prices, we try to help as much as we can so they don’t feel the strain on margins.

“A recent team exercise identified the core range we feel every coffee shop could, or would, stock, based off sales. We’ve then supported our customer base with a reduced range that has a competitive pricing structure to help them achieve margins as much as possible. This includes pastries, breads and sweet bakery goods.

“Additionally, more coffee shops are breaking out into retailing bread loves – so we have introduced a small case size of six, particularly helping those with very little storage space.”

with Delice de France marking its 40-year anniversary.

To celebrate, the business is launching a new ‘Delice Stamp of Approval’, which will be placed on 40 heritage products, such as the classic Croissant, Chocolate Torsade, Parisien Baguette and Pain de Campagne.

For more information about Delice de France, contact chris.dillon@ brunswicknorth.co.uk.

1 Delice de France, internal sales figures 2023.

The new range and special brochure – containing 480 products – coincides

Délifrance expands premium viennoiserie range

Leading baked goods manufacturer, Délifrance, has announced the launch of a Chocolate Bun, adding to its range of premium ready-to-bake viennoiseries.

Catering to the indulgence trend and moments of escapism, the hybrid Chocolate Bun pastry is marketed for those who eat breakfast on-the-go, or as a delicious snack throughout the day. Its generous chocolate filling, together with unique dome shape and a spiral puff pastry effect, offers the combination of classic flavour and innovative design.

More than half of global consumers claim to eat chocolate confectionery at least once a week [Innova Consumer Survey, 2023]. The new Délifrance creation will enable out-ofhome operators to expand their chocolate offering, taping into this demand.

Stéphanie Brillouet, marketing director at Délifrance, said: “We’re pairing consumers’ love of chocolate with their desire for moments of indulgence and escapism. The Chocolate Bun offers baked goods operators a point of differentiation with its classic flavour profile and stunning visual appearance. We’re delighted to be able to bring another premium viennoiserie to the market, adding to the Cinnamon and Brioche Buns that we launched earlier this year.”

As well as delighting consumers with moments of comfort and nostalgia, the product has been developed with convenience in mind. Sold in individual molds, the Chocolate Bun is ready-to-bake, enabling operators to save time in the kitchen.

The product is available via Délifrance from national wholesalers and is sold frozen, in boxes of 54.

For further detail, visit delifrance.com.

The sweetest feeling

Matthew

Grenter, sales manager at Brioche Pasquier, takes us through dessert trends and exciting product development.

Can you expand on your latest products and the thought processes behind them?

For us it’s all about taking classic French desserts and pâtisserie and adding a little ‘je ne sais quoi’ – and our two new products do exactly that.

Symphonie Pasquier Crème Brulée Tartelette combines the incredibly creamy, crunchy burnt sugar flavours of the famous custard dessert with our signature pastry shell. It is hand finished by our pâtissiers in France and then frozen. To serve, it simply needs to be defrosted, a sprinkle of brown sugar added to the top, with a culinary torch used to scorch it. When cool, the sugar will then give the legendary crack as is it tapped with a spoon. It really is delicious and adds a little theatre to the dessert.

created by Pasquier’s pastry chefs for signature recipes that ensure macarons with smooth crisp shells and a gooey centre with a generous filling, and now with the added subtlety of two of the UK’s much-loved alcoholic beverages.

For our macaron fans, we have great news! We have collaborated with Rémy Cointreau Group and fused our famous French macaron with Cointreau® and Mount Gay® Rum. Three ‘signature serves’ combine the unmistakable essences of Chocolate and Orange COINTREAU®, Lime COINTREAU®, and Rum MOUNT GAY® with Symphonie Pasquier’s inimitable macaron. The iconic pâtisserie is

Let’s talk about your relationships with the café/coffee house sectors.

We work via wholesalers but our marketing and sales activities target end users and the café and coffee shop sectors are a big area of growth for us. Having a beautiful display of French pâtisserie can only increase sales. And for a business owner, stocking our products that are made in France by our experts, and fully finished so require minimal effort to serve, can only be a positive for their business.

How big a role can this type of cuisine play for operators?

Fully finished, made to traditional recipes by French pâtissiers, with less waste, easy to defrost and quick to plate, our range is perfect for coffee shops and cafés – whether it’s front of house display to tempt customers or for use in afternoon tea or delivered catering. Simply defrost, plate, add garnish and serve.

There’s also a great opportunity for cafés to upsell customers with Café Gourmand. For mid-morning or the 3pm crash, a hot drink and selection of our delicious French Petits Fours or Macarons will be small enough to tempt customers and is a brilliant way for cafés to increase sales.

Do you work with high-street brands or independents?

What’s great about our product range is that it can be served in the style of the operator. Whether it’s an independent café or chain, Symphonie Pasquier provide an exquisite base that can be dressed up or served simply. We focus on the different serving opportunities that might be relevant. Our Macarons and Petits Fours could be suitable for independents, as they are small serves that can be

VIVE LA FRANCE

defrosted as needed, helping to manage stockholding and reduce waste. But our Tartes are pre-cut into serves of eight or 10 portions, ideal for larger events or those with high customer turnover.

How do you remain competitive?

Our brand is grounded in authentic French pâtisserie, with our products hand finished before being frozen, ready to be shipped, then served as required. Our pastry bases for our Tartes and Tartelettes freeze perfectly, ensuring quality and consistency. Ultimately, the products taste incredible and that’s key to our competitiveness. We also offer the ultimate in convenience, as our range is frozen which helps to reduce costs, manage stockholding and lessen food waste.

What picture is being painted for the rest of 2024?

From a café owner perspective, the skills shortage has had an impact on how they manage operations, so products like ours have really come into their own. And all our desserts are vegetarian and made with fresh fruits, eggs and wholesome ingredients, to retain that just-baked flavour.

In terms of usage, as cafés look to increase revenue, they have started to introduce sweet treats for a higher profit margin. We’re also seeing a move towards afternoon tea or evening openings for dinner.

Coffee machines SPECIAL!

P32 Franke: Changing gear

P36 Fracino: Bright future

P40 Evoca: Emotional connection

P46 UCC: Quality & conservation

P50 Cimbali: Espresso yourself

CHANGING GEAR!

Franke Coffee Systems UK is accelerating into summer with a relaunched showroom, the innovative Mytico range and enhanced support for Italian brand, Dalla Corte.

GRAND WELCOME

Nestled in St Albans, the unveiling of the Franke showroom was so impressive and detailed, it spanned two days.

There was a hustle and bustle, as dozens of attendees mingled and took in the sharp, crisp lines and generous space within the revamped building –

which promises to be the heartbeat of future UK success.

It’s all part of a global strategy, in synergy with recent openings in Tennessee, Shanghai and Vienna. A venue where customers, clients and employees can come together.

“The UK is one of our four core markets, along with the US, Germany and Switzerland,” said Robert Gaemperli, managing director of Franke Coffee Systems UK.

“This is a special environment that gives the proper stage for our machines. We want the level of experience to be as exceptional as our other operations. Whether it’s customers bringing

their customers, training, meetings, conferences – with the warehouse also right here, we have total versatility.”

The global team at Uniplan brought the design and build concept together, as they have done at other Franke Group sites. And the whole process was completed in just six months, with a mere three months of closure for the refurbishment.

“Part of the vision is to build Franke Coffee Systems UK into a sizeable player in the market – the showroom is part of that bigger investment. There are an additional 50% of engineers and customer service staff also on call as part of the business –I’m delighted with the overall results,” said Gaemperli.

STYLE & CREATIVITY

As you enter and turn to the left, the Mytico machines immediately take centre stage. Branded as ‘Beyond Traditional’, the professional automatic

COFFEE MACHINES

range was launched here just a few weeks ago – combining Swiss quality with sleek Italian design. In fact, the Mytico Due and Mytico Vario were making their UK debut, having previously been revealed to the world at Host 2023 in Milan.

Guests were invited to experience the coffee first-hand, as brand ambassador, Wojciech Tysler, took us through the creative journey. He was ideally placed to do so, as a SCA World Barista Championship 2021 finalist with 16 years in the hospitality sector. He was even able to create some latte art with a blindfold on!

“We’re talking about a semiautomatic process, or non-traditional category, which is fairly new,” said Thomas Hall, head of marketing, Franke Coffee Systems UK.

“You previously had traditional equipment which required skilled baristas – and there were plenty more before Covid. But with Mytico, our simple-to-use machines can also be operated by less-skilled staff. We field-tested massively before launch, including a European roadshow.”

Hiring baristas is an acute challenge

in 2024, and Franke’s Mytico offering has certainly revamped the classic Italian espresso machine format.

The Due has a stunning yet practical design, with colour customisation and a sleek, lower profile – allowing the server to engage more easily with the customer. An intuitive 8-inch touch screen alongside two-four precision

grinders ensures ease of use, while the individual brewing temperatures perfectly match every roast type. Further Due options include a second AutoSteam Pro steam wand, back wall with lighting and coffee grounds ejection assembly.

Both the Due and Vario serve up to four drinks at a time and over

COFFEE MACHINES

300 per day, with a wide range of menu customisation options to meet the changing needs of customers.

IndividualMilk Technology provides a fusion experience, helping those with intolerances, and with two modules, a couple of operators can work simultaneously. As you can blend coffees between two hoppers on each side of the machine, more speciality requests can be delivered in double-quick time. Throw in some Programmable Barista-Levers and all the bells and whistles are covered.

Recent recognition includes the IF Design Award 2024 Gold, with Mytico being praised for its ‘outstanding

material authenticity and modularity’. Additionally, Mytico was a finalist in the ‘Best Technology Innovation’ category at the World Food Innovation Awards 2024. High praise indeed!

SIGNATURE CONCEPTS

There are undoubtedly common themes emerging in the modern machine market, with cafés and coffee houses under increasing pressure to survive, due to well-documented sky-high costs and other economic pressures. Franke’s Mytico is looking to deliver improved consistency, with shorter waiting times for customers.

But it also has an established

A line range, incorporating timeless and premium design with the latest innovation. It consists of seven machines, from A300 and A400 all the way through to the SB1200. Each one is individually configured and produced, when required, in Switzerland. Again, ease of use is paramount, with the unique iQFlow technology revolutionising the traditional espresso extraction concept. It allows the creation of signature aromas and taste profiles to enhance brand identity.

And that’s an area of importance to Franke Group, which has three divisions as a global supplier of products and services, with over 60 companies, and

TITANS OF TECH

HISTORY MAKERS

Dalla Corte is a professional espresso machine brand with more than 20 years in the sector. Its passion for products and people is unmistakable, delivering intuitive solutions. It was in 1947 that Bruno Dalla Corte worked as a technician for Cimbali, playing a key role in the development of the La Faema E61. He went on to manage a series of autonomous technical support centres, before devising

innovative steam circulation tech and the multi-boiler concept, before eventually founding the Dalla Corte brand.

This technical nous and innate creativity would have undoubtedly inspired Franke to acquire a majority stake in the business in mid-2019 – as part of a ‘strategic partnership’.

But with Dalla Corte products on display at the new showroom and the external support of Franke’s engineering team, another chapter for the business is being written.

homes on five continents – Home Solutions, Foodservice Systems and Coffee Systems.

“At our core, all Franke machines are serviced by our engineers, so you get the same standards of excellence whether you buy direct, are a caterer, or any kind of business working with our machines,” said Hall. “We have central customer service and an increased investment around aftercare and 100 engineers, fully trained on all machines, with seven-day cover.”

So, it appears Franke machines will be more prevalent in UK hospitality –and now they have the working space to tell you exactly why.

BACK WHERE IT STARTED

Customer experience manager, Marzia Viotti, is a prime example of what the brand stands for, having been in the industry for 15 years. “I actually remember that when I started my career as a trainer, I was working on two Dalla Corte coffee machines – so I have come full circle.”

From restaurant manager to authorised trainer for the Specialty Coffee Association (SCA), Viotti joined Dalla Corte at the start of the year. “This is an exciting adventure,” said Viotti. “My role is customer support and understanding which machine is best for any particular business. Or I can train baristas, taking them through technical details related to grinders, steam wands – anything and everything.

“This new space is part of a major overall project for Franke and Dalla Corte, with considerable investment into the UK market, alongside support for traditional machines like Dalla Corte. And they really are stunning. Top-notch quality equipment that is made for pro baristas, but still incredibly easy to use.”

Home baristas can enjoy the Studio option, while the Mina Smart Bar offers a variety of coffee experiences. For example, you can create your own recipe list within an app, finding the right extraction profile for each drink or even setting different profiles for the same one. Simply save and send your favourite recipes. EVO2 is branded as ‘modern meets classic’, with patented multi-boiler technology setting the temperature with 0.1 degree precision, with customisation as standard. All machines are standardly equipped with 54mm-diameter portafilters, built for a richer and full-bodied aroma. Dalla Corte is also the first commercial espresso machine manufacturer in the world to use new, certified materials – special brass alloys that improve the multigroup performance and don’t release heavy metals such as nickel, chromium or lead.

PURE TEAMWORK

At the St Albans launch, the 2020 and 2023 UK Latte Art Champion and Dalla Corte brand ambassador, Alessandro Zengiaro, took us through the remarkable multi-boiler – which allows every single group and each boiler to work independently. This means you can switch off what you don’t need, saving energy and maintaining a steady temperature for every extraction.

“We work with specialty roasters, independents and high-street chains. Even our entry level machines have independent boiling units – which you usually only find at premium level,” said Viotti. “In China and South Korea, a lot of chains have two or three MINAs lined up in a row.”

The Dalla Corte and Franke relationship is developing into quite a formidable one, with both teams having worked together on the Mytico project – and plenty more products planned for the future.

The future looks bright

The coffee machine sector is forever changing – from technology to staffing. How is Fracino adapting? Foodservice operators are routinely looking for best value from their investment. Initial cost is a key consideration – but ongoing maintenance and whole life costs are also considered.

Perhaps the greatest changes are related to recruitment and customer engagement. We’re seeing staff with positive personalities and a strong customer service ethos being hired, sometimes with zero hospitality experience. The challenge, however, is to onboard and train effectively. This often precludes complex, high-

end barista equipment that can be daunting and take forever to learn to use effectively.

In contrast, all the Fracino range of traditional machines are simple in operation and easy for novice and home baristas alike.

For some level of automation, we have hybrids that mimic bean-to-cup, single-touch simplicity and combine this with the low-maintenance costs of traditional technology but with integrated automated milk foaming. Training on these systems across a wide drinks menu can take under an hour. Modern businesses want to maximise service time with customers, to get better ratings online and build

brand loyalty. I fear that the fully trained, highly paid barista is a niche role in decline – while becoming a more popular hobby at home!

How do you stand out in such a competitive marketplace?

Firstly, by manufacturing here in Britain and controlling every element of the equipment construction, we can ensure quality materials, focusing predominantly on the use of highly polished stainless steel for a stunning visual impact. We consciously minimise plastic, with our range having strong pricing benefits for the end user. With rising costs, the luxury of paying top dollar for a foreign espresso machine

Head of global sales and marketing at Fracino, Peter Atmore, delivers invaluable insights on the changing role of the barista and technological advancement.

in a site with sales under 200 drinks per day is being called out as vanity, so we remain the sensible option and are seeing growth.

Secondly, our ability to customise equipment – from colour schemes to material choice, bespoke branding or unique lighting options – means we can make something special for a very small premium. This is where the smart money is moving, adding value to customer brands rather than flying the flag of the manufacturer’s badge.

Innovation is a key element of the portfolio. Our Dual Fuel LPG-powered espresso machines are the perfect solution for the rapidly growing mobile coffee sector and, with an in-house

design & development team, we can innovate solutions where a chain requires it.

How should operators (new and experienced) approach the all-important machine purchase? Look at the whole life cost over at least five years. The window of threeyear ownership is both outdated and no longer appropriate in the age of sustainability. Find a manufacturer who has the competence to support a long machine life, excellent access to spare parts, a strong UK-wide service network and is willing to listen to your needs before making recommendations.

The key factor in the decision process is to ensure the equipment you invest in is relevant to your venue and anticipated demand. Also, explore energy efficiency. The biggest cost to you is powering the element inside your boiler. If the boiler isn’t thermally efficient, then you’ll pay way more than you potentially need to in energy costs. That’s why we build ours using thicker copper than most, in the most efficient capacities for maximum output per input kw – we trust the physics and know we can deliver optimum efficiency to a market that demands it.

COFFEE MACHINES

How much do you consider the barista in what you do?

They are always key to any R&D for existing and new products. Yes, advanced tech is increasingly prevalent – but at first glance, that comes at a significant price tag.

Annual service costs in bean-tocup machines can be thousands of pounds per annum. We favour a hybrid solution in our Velocino that creates a one-touch range of milkbased speciality drinks, with both no experience required and very attractive low service costs, combined with long equipment life.

We try to incorporate the necessary tools for drink quality into equipment – for example, many grinders have built-in shot timers, helping novices check their base espresso shots meet requirements. The simple recipe of espresso coffee remains, so from entrylevel to premium models, we make it easy for operators. Our intelligent steam wands on most models make perfect milk-foaming extremely simple. Automation at its extremity has minimal personality or individuality – and yet creation is a sensory experience that is directly affected by the interaction with a barista!

COFFEE MACHINES

What’s the outlook for your business?

Fracino is well-placed for remaining the UK coffee equipment sector leader and building on our reputation for quality, durability and exceptional value. We’re proud that our company continues to grow – both with export business across the world and the domestic foodservice sector, where our solutions reach more operators and channels year on year. Our showroom in Birmingham has helped us demonstrate the widest range of solutions, plus you can pop next door into the factory and see us making the machines using some of the most advanced technology in the industry!

Any key trends emerging?

We’re starting to see coffee not just as a final drink choice but as a key ingredient in its own right. By this, we mean that cold drink variants will grow in importance in the sales mix, as demographics change. With our expertise also in ice machines, we can advise operators how to exploit these trends. Tea is always growing, and our range of hot water boilers – again, with LPG-powered versions for the mobile operator – for all sizes, drink volumes and price points is seeing real growth. If hot drink sales are mature in their life cycle, they are certainly secure, while the rise of cold drink variants will grow

for the next decade for sure – iced coffee, cold brew and nitro coffee. This is mirrored in retail with a great increase in the RTD sector. We match the market carefully to exploit trends and support customers. This includes a new dual-fuel water boiler for mobile caterers, a dual-fuel waffle iron/griddle/ panini grill to be launched shortly, a countertop twin steam font with an under-counter boiler unit, and a tabletop micro-roaster.

But it’s a difficult economic climate. We are fortunate to have the space and free capital to buy smart – the

right price at the right time in the right quantities. Also, as we manufacture most components for our equipment range in-house, our exposure is more raw material-based than in premanufactured products. We continuously invest in state-of-the-art tech, such as laser welders and robotic laser cutters, plus our CNC capabilities. We can be cutting giant jigsaws of machine panels from huge sheets of stainless steel at the weekend, while our workers take a well-earned break. Of course we’ve had price increases, but we’re seeing our value increase and becoming more competitive.

or

CHOICE

MOBILE BARISTAS

EMOTIONAL CONNECTION

With products in the pipeline and established names continuing to flourish, Evoca Group is always ready to respond to consumer demand.

TOP DRAW

The Evoca Group is home to three key brands operating in the hot drinks sector. So, the Hotel, Restaurant & Catering (HRC) 2024 expo was an ideal opportunity to showcase products –and catch up with key partners and future customers.

Situated in the Hot Beverages pavilion, Gaggia Milano took centre

stage. “Today, Gaggia’s range includes La Reale and La Precisa – a pair of stunningly designed traditional espresso machines,” said sales director for Evoca UK Ltd, Andrew Barrow.

“We also had our Gaggia fully automatic bean-to-cup machines for visitors to interact with – each offering a fresh milk drink that can be finely tailored to taste preferences. And there

was our Necta bean-to-cup brand, alongside the Saeco small footprint bean-to-cup, which deliver a great, fresh milk-based drink.”

Of course, the event attracts a large number of people from far and wide, from an extensive range of sectors.

“The Gaggia name is a big draw, so this brand is where we usually see the most interest,” continued Barrow.

“We always get a number of visitors mentioning how they still have what would now be classed as vintage machines in their café.

“Among those looking for a new machine, we found a fairly even split between interest in our traditional offering and bean-to-cup – and some crossover. One of the big challenges facing the hospitality sector is the growing trend for non-dairy options, so we fielded plenty of questions on that topic. This year, we were able to demonstrate our soon-to-be launched La Radiosa Dual Milk.”

TWO VARIANTS

The commercial machine market is ever-changing, with operators considering the role of the barista alongside the remarkable technology now available, while keeping costs to a minimum in challenging times.

“Both at the show and more generally in terms of demand, we are seeing an increase in requests for automation. Expert baristas and speciality coffee shops will always have a place on the high street – and be home to traditional espresso machines and hand-crafted drinks. However, there is a trend towards automatic,” continued Barrow.

“This is driven by several factors, including the fact that businesses are struggling to recruit and retain skilled staff. Since bean-to-cup machines create drinks at the touch of a button, they remove the need for extensive training – not only does this save time, it’s also helpful when running costs and labour turnover rates remain stubbornly high. They also deliver consistency in quality – all members of staff can craft an identical offering, no matter their length of service or level of expertise.”

In terms of product, during the second half of 2024 Evoca will be bringing to market two new variants of its hugely successful La Radiosa.

“The first will help us address the trend among consumers to elect for a non-dairy milk in their coffee. La Radiosa Dual Milk can draw milk from a

double compartment fridge, selecting it according to the user’s drink and taste preferences.

“We need to stress that this will respond to the requirements of consumers who choose to drink non-dairy milk as a lifestyle choice. The most secure means of addressing a lactose intolerance is by opting for a machine also equipped with an external steam wand, such as Gaggia’s La Solare, or by having two separate machines on the counter.

“The second big development on La Radiosa in 2024 will be the launch of La Radiosa PowerSteam – a machine featuring an automated steam wand, allowing the barista to add the milk by hand to the espresso, but with the assistance of a machine to take care of creating the correct milk texture to

COFFEE MACHINES

create the perfect latte, cappuccino or flat white. It will be a halfway house, if you like, between those who prefer an automatic machine and the handcrafting element.”

BUSINESS BALANCE

Gaggia Milano represents the heritage of espresso, while the business looks to combine that history with cuttingedge technology and stylish design – no matter the location or specific requirement.

“While much of Gaggia’s technological development focuses on automatic machines, we are not neglecting professional baristas who prefer the traditional espresso machine. Our range is extensive, enabling us to meet the needs of all manner of cafés and coffee shops. From small trailers to flagship locations; from the local through to independent or national chains, there is a something to suit.

“We offer small tank fill machines (Ruby and La Dea) through to the 3 group La Reale with optional Dynamic Flow Control to suit the needs of the true coffee expert who wishes to have precise command of the extraction process. Gaggia also manufactures a range of grinders to complement the machines, with a variety of grind or dose-on-demand options.

“While the sector is indeed competitive, the key to staying ahead is by responding to demand, and we believe we are in a great position to do that: bringing the latest technology to

COFFEE MACHINES

the sector while always staying true to our roots.”

But who will be making the coffee in, say, five years is a fascinating question. No one could have predicted the pandemic and the brutal effects on the hospitality sector.

“The barista of the future will remain the highly skilled individual that they are now. While technology may assist, the barista is always a friendly face; the person who knows your favourite drink; the person to talk to and swap stories with. But perhaps the locations are likely to evolve. Nowadays, we’re seeing baristas in all manner of nontraditional situations – sports stadia, hotels and even offices, for example.

“Those who predict that the barista role will be fully automated, or even robotic, fail to take into account that their interactions are human – and we all want to interact with people.”

SPACE FOR EVERYONE

Coffee does appear to be bulletproof, no matter the economic circumstances.

“Both our own machine sales and all published consumer data point to the fact that demand has weathered the storm of Covid and then, more recently, the cost-of-living crisis. It is the small treat that people have continued to indulge in despite – or perhaps because of – whatever else is going on in the world. People are happy to indulge in coffee, simply because

it is seen as a small, affordable treat that offers a little luxury in their day, without breaking the bank.

“Sales of Gaggia machines continue to grow, and we were impressed that many at HRC were looking either to start-up their own coffee shop or add coffee to their food offering. Clearly there is demand in their locality and confidence it will continue.”

But the high street vs independent turf war is an ongoing one, with national chains continuing to expand their presence.

“There is absolutely a place for the local and independent coffee shop. If they understand their consumer, they will flourish. A common theme on many high streets is the presence of the chains, but with healthy competition.

“What is key is a menu that appeals

to your local customer, while delivering drinks to a consistently high standard will ensure loyalty. Additionally, décor and design can create a unique ambience that breaks out from the uniformity of the chains.

“Independents are also more agile and can offer the personal touch. With locally sourced ingredients or speciality coffee, theirs is an experience that chains cannot match. The personal touch, the hand-crafted drink, the friendly face behind the counter – all of these go a long way to ensuring a regular stream of people coming through the doors,” concluded Barrow.

And while Gaggia is seen as a heritage brand, its current face is one that brings a barista all the tools and equipment they need to deliver a thoroughly modern coffee service.

Est’d 1938

TO GAGGIA

THE ART OF PERFECTION

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

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

Gaggia’s traditional espresso machines build on the heritage of our founder with designs that catch the eye and cutting edge technology.

Meanwhile, Gaggia’s automatic coffee machine, La Radiosa creates a foam that any barista would be proud of, and will produce a huge range of barista-quality drinks - ideal for served and self-service environments.

Let curiosity lead you to something extraordinary... Get in touch today.

BARISTA STANDARD DRINKS with or without the barista

SERVE GREAT COFFEE time after time

COMPLETE peace of mind

Quality & conservation

UCC continues to evolve, whether it’s products, training programmes or e orts around sustainability.

DURABILITY WITH RELIABILITY

With a client list that includes McDonald’s, Greggs, Tesco and Hotel Chocolat, the UCC Total Coffee Solution approach is obviously working. So, the arrival of any new product is worth talking about.

“We are genuinely excited to bring the Thermoplan BLACK&WHITE4 CTS two-step automatic coffee machine into the UK and Irish market,” said Phil Smith, head of category & insight, UCC Coffee UK & Ireland.

“This machine addresses many of the issues facing operators with its unrivalled speed, consistent quality and ultimate versatility, enabling businesses to grow their coffee category, drive cost efficiencies and avoid waste.

“Perfect for any hospitality outlet with a served coffee offer of medium to high daily demand, the BLACK&WHITE4 CTS allows operators to make consistently outstanding coffee up to 20% faster than a traditional machine, thanks to its ground-breaking technology and innovation. It delivers outstanding espresso, as well as automatic and precise milk texturing, whatever the size of jug or type of milk.

“The AutoSteam function also enables baristas to effortlessly craft velvety textured milk for lattes and cappuccinos by automatically detecting the optimum temperature for each serve, delivering an unparalleled experience. These innovative features are what has positioned the BLACK&WHITE4 CTS

as the first-ever, fully-automatic coffee machine to qualify and be chosen for the SCA’s World Latte Art Championship 2024–2027.

“Aluminium grinders, ceramic burrs and a stainless-steel chassis ensure durability, meaning reduced maintenance. Clever modularity also allows front-end module exchange, minimising downtime.”

BROAD STROKES

UCC’s work doesn’t stop at coffee, with a five-step philosophy for customers across hospitality and retail – from global brands to independents. It ensures a real partnership, building a bespoke offering that meets the needs of each business.

“We give them access to exceptional

coffee, world class equipment, datadriven insight and market-leading maintenance,” continued Smith.

“Through our unique COFFEEWORKS training, we focus on embedding a culture by increasing understanding among team members and upskilling to ensure they consistently deliver.”

But whatever the intent behind the scenes, keeping abreast of developing trends is imperative.

“We are currently seeing demand for milk alternatives, which account for around 25% of sales in the UK. Also, an increase in luxury/treat coffees with the addition of syrups and confectionery items, and the ongoing rise of iced coffees – in a served format or RTDs.

Automation is also prominent, with modern automatic machines excelling

COFFEE MACHINES

in producing high-quality coffee swiftly and consistently. Compared to traditional equipment, fully automated versions require less labour while still delivering superior results – a gamechanger for the sector. In addition, automation allows operators to keep

machines running for longer, removing the stress caused by inactive machines.

“We expect this trend to continue for the foreseeable future, so it’s something that operators need to keep in mind when sourcing equipment to stay ahead of the competition.”

FIXED PRICING

Coffee is becoming the new tea in the UK in terms of obsession, so the bar for quality products is rising, in line with consumer expectation.

“This bodes well for the industry, and the crux of innovation lies in addressing this demand. We see trends come and go, and monitor the markets and consumer sentiment closely through our insight teams. But to really succeed, we help customers focus on what is important – the core menu and getting quality and consistency.

“As coffee preferences in the UK continually change, we align with partners to adapt the menus, blends, side-products and overall experience that they offer.

“By working closely with larger customers, we are able to fix contracts on coffee pricing in order to get the best value throughout the year. We have a skilled team of traders based in Switzerland, who focus purely on

buying green coffee and making sure we always have availability and competitive pricing.”

And let’s not forget the other key element – sustainability.

“As a business, UCC Coffee has committed globally to being Carbon Neutral and Nature Positive by 2040. From encouraging our machine partners to consistently cut emissions to implementing fully recyclable BRITA water filters and recyclable packaging, through to our ongoing support for a multitude of conservation projects across the globe, it is prevalent in everything we do.

“Through our Dartford roastery, we have a 95% traceability rate from farm and cooperative, via Rainforest Alliance or Fairtrade. Our aim is that by the end of 2024, all green coffee used in the roastery will be EU Deforestation Regulation (EUDR) compliant, meaning farm locations are available regardless of certification,” concluded Smith.

"As preferences in the UK continually change, we align with partners to adapt side-products, menus, blends and overall experience."

Espresso yourself

Whether it’s data-driven decisions or leveraging AI, we get the inside track from Cimbali Group.

Tell us about your latest products and what’s exciting in the range right now. Cimbali Group’s line-up represents a significant leap forward in coffee technology, catering to diverse needs and ensuring optimal performance in independent and high-street cafés and coffee houses, with fully automated

espresso machines. To start, the S20 offers outstanding performance and reliability. It provides a seamless coffee experience, delivering consistent quality with every cup.

Moreover, the S30 model is renowned for versatility and precision, allowing baristas to customise menu options and ensure precise beverage preparation. This level of control is essential for independent cafés seeking to differentiate themselves by offering a wide range of specialty drinks tailored to specific preferences.

Additionally, the S15 showcases Cimbali Group’s commitment to technology and design, featuring advanced features like bidirectional telemetry for real-time communication and consumer analysis. This enhances efficiency and allows establishments to make data-driven decisions to meet customer demands effectively.

The S60 represents the pinnacle of super-automated machines, boasting innovative technology and customisable options for milk-based beverages. Particularly well-suited for high-volume environments, the S60

ensures consistency, empowering baristas to deliver exceptional beverage quality. Also equipped with bidirectional telemetry and customisable temperature levels, the S60 enables precise control over every aspect of the beverage process, ensuring a memorable experience for customers, wherever they are.

There’s a balance to be struck between technology and removing the human interaction with the customer. How do you approach this?

At Cimbali Group, the balance of technology and human interaction with the customer is deeply rooted in the company’s commitment to enhancing the coffee experience, while preserving the artistry and craftsmanship of the industry.

Innovative solutions – such as the Barista Drive System (BDS) – serve as tools to empower baristas and staff, enabling them to provide personalised experiences while maintaining quality. The BDS not only facilitates dialogue between machines and baristas, guiding them through beverage

preparation stages and ensuring consistency in every cup, but also prevents errors and minimises both time and raw material wastage.

Furthermore, our commitment to customer-centric design ensures that machines are intuitive and user-friendly, allowing baristas to focus on creating exceptional coffee experiences. By striking a balance between tech and human interaction, Cimbali Group aims to elevate the coffee experience, while preserving the unique aspects of human connection inherent in the industry.

The question of AI is everywhere, especially in hospitality. Do you see it as a potential solution to staff shortages going forward?

In response to the pervasive issue of staff shortages in hospitality, Cimbali Group recognises the potential of AI as a solution to alleviate this challenge. Automation and innovative technologies powered by AI can streamline operations, reduce reliance on highly skilled personnel and enhance productivity. For example, the collaboration with TeamViewer has enabled the launch of a new Global Remote Service Program, allowing technicians to remotely access client’ machines for swift issue resolution and minimised downtime. Additionally, AI-driven telemetry solutions enable real-time monitoring of performance, facilitating proactive maintenance and minimising disruptions in service. By leveraging AI to automate routine tasks and optimise operational efficiency, Cimbali Group aims to mitigate the impact of staff shortages alongside high quality service.

demand for automation, customisation and sustainability. To adapt, the company focuses on innovation, offering advanced products and solutions that meet consumer needs. By tailoring its approach to segment specialisation, Cimbali Group provides the most suitable products for diverse business requirements. The company also prioritises sustainability initiatives, such as sourcing renewable energy and reducing environmental impact, aligning with consumer preferences for eco-friendly practices. Through staying attuned to trends and continual innovation, Cimbali Group is equipped to meet the evolving demands of the coffee market.

What consumer trends are you seeing in coffee – and how do you adapt?

We have observed several key consumer trends, including increasing

The economic outlook for the UK has been tough post-Covid. How have you dealt with this and are you optimistic for the rest of 2024?

Despite those challenges, Cimbali Group is optimistic. The company has implemented strategic initiatives to adapt to changing market conditions.

By investing in research and development, we continue to push the boundaries of coffee technology, offering cutting-edge products and solutions that address the evolving needs of its customers.

The commitment to sustainability further strengthens its resilience in the face of economic uncertainties, as

it strives to reduce its environmental footprint and contribute to positive social impact.

Moreover, Cimbali Group’s dedication to collaboration, diversity and inclusion fosters a culture of innovation and resilience within the organisation, enabling it to navigate challenges and seize opportunities in the UK market and beyond.

With a steadfast focus on providing high-quality products and services, Cimbali Group is well-positioned for continued growth and success in the years to come.

SUSTAINABLY COOL

COLD DRINKS

Responding to customer demand is an invaluable skill, so when it came to the ready-to-drink sector, Grind knew exactly what to do.

KEY COMPONENTS

Grind’s head of coffee, Howey Gill, has nearly 20 years of industry experience. He joined the team in 2016, to set up a roastery in London. Since then, it has grown from a one-man band to over 40 people. He’s travelled to farms in Brazil, India and El Salvador, becoming immersed in the journey of bean to cup – and is ideally placed to understand emerging sector trends.

“We love cold coffees and they have become a huge part of our offering,” said Gill. “We listen to our customers a lot, and if people are asking for

"Consumers are seeing drinks across the world on Instagram and TikTok and are excited to recreate them where they are."

everything from a classic iced flat white to an iced caramel latte. We’re excited for more RTD this summer, so watch this space!”

And if operators aren’t thinking about the potential of using social media to attract business in 2024, they could be missing a trick.

something in our cafés, we’ll start working on it! But it’s important for us that coffee remains at the heart of them all, so if we’re adding more ingredients, we’ll always try and keep the coffee flavour on top.

“Last year, we launched a new ready-to-drink (RTD) range, and it’s been a game-changer for us.

“Having the ability to stock Grind in your fridge or take it on the go is great for customers and we’re pleased to offer a strong flavour range, with

“First of all, people need coffee every day, which is a great place to start from,” continued Gill. “What that coffee is, depends. Consumers are seeing cold drinks across the world on Instagram and TikTok and are excited to recreate them where they are. The cold offering is more varied than the classic espresso/flat white/americano etc, and people love customisation, adding new things and having fun.

“But what’s most important is sticking to your personality. Don’t start selling something that doesn’t work with your brand just because it’s on trend. I love it when brands have a vibe and we see that in all new products.”

ECONOMIES OF SCALE

The Grind approach is to build relationships with like-minded brands to engage customers. Collaboration has become a key facet in the past two years, with partners such as Henry Holland and Pip & Nut.

“In 2020, we started supplying coffee to Soho House worldwide and this continues to be amazing. Having our pods and RTD cans there is fantastic for our coffee to reach an international

COLD DRINKS

"I can commit to longer-term buying from farmers, giving them security, allowing us to have a closer relationship."

audience and ensure members get their caffeine fix! As they’ve grown, so have we – our roaster is 10 times the size of the one we had when we began working together.

“As a buyer, I have amazing relationships with farmers, importers and exporters around the coffeeproducing world, and our growth has been wonderful for these. Increasing scale always comes with challenges but I’ve found it’s been universally positive. I can commit to longer-term buying from farmers, giving them security,

allowing us to have a closer, more direct relationship. It’s important for us to continue to work with the right people as we grow, ensuring we stick to our quality and sustainable goals.”

But it’s a difficult balancing act to incorporate sustainability into a business plan, while remaining profitable in such a competitive market.

“It’s a priority to focus on the small details and never remain static,” continued Gill. “The sector is rapidly growing and we always want to stay on top of trends and evolve; our cafés look

a lot different than they did eight years ago, and the menus are different too, but the core elements are the same.

“Aside from our incredible teams in store, we work hard on our brand, which has helped us stay relevant and present in the public eye. We’re always doing fun things on social media, with our London Tube adverts and even billboards. We love to hijack what’s going on in popular culture!

“Our online store grew a great deal during lockdown and now it’s an amazing tool to bring people to

COLD DRINKS

our cafés (and vice-versa) and is an amazing other side to our business where we can tell more of our story.”

BEING BETTER

At the heart of this message is the charity, Better Coffee Foundation®, which is now a year old. It’s dedicated to undoing the environmental damage caused by the global coffee industry. Grind also has a new partnership with Ocean Co., expanding efforts to recover ocean-bound plastic for every pod, iced-coffee can and cup sold.

“In 2023, customers helped recover 64,000kg of ocean-bound plastic through the purchase of 43,800,000 pods. We will always want to do more but are proud of these achievements.”

Grind has also recently achieved B Corp Certification, marking a significant milestone in its commitment to sustainability and social responsibility.

“Grind joins a global movement of more than 8000 companies – 2540 of which are in the UK – dedicated to using business as a force for good.

“Joining the ranks of Aesop, Ganni, Patagonia and Hurr, this exemplifies our dedication to sustainable practices and social impact.

“Based on the B Impact Assessment, we earned an overall score of 82.5. The median for ordinary businesses who complete the assessment is currently 50.9. But our sustainability efforts go beyond this. With compostable pods, ocean cleanup projects, recyclable packaging and sustainable farming practices, we are constantly working to do more good for the planet.

“And I’m excited to see what 2024 brings and how we evolve. I imagine more cheeky ads, cold coffees, collaborations... and continuing on the sustainability journey,” Gill concluded.

A pure process

With RTD cold brew coffee trending, it’s an ideal time to catch up with the forward-thinking founder of Lost Sheep Coffee, Stuart Wilson.

POINT OF DIFFERENCE

As a speciality coffee brand, it’s essential that Lost Sheep Coffee is a key player in the creative space. That’s why the business is launching a new range of barista-quality, RTD iced coffees – making it the first brand in the UK to use speciality grade beans in a milk-based RTD format.

“RTD coffee is an exciting space to be. Fuelled by busy, 24/7 lifestyles, consumers are looking for new, innovative ways to drink on the go – and the category is buzzing. We want to make speciality options more accessible by disrupting the market.”

It’s been 12 years since Lost Sheep Coffee arrived on the scene, with Wilson being inspired by a year in Australia to ditch his day job – then purchasing a three-wheeled micro coffee van and pitching up on Canterbury high street.

“Our point of difference is quality. All our coffee is the highest grade you can get in the world. While many RTD products tend to use instant coffee, our new Iced Latte and Iced Mocha use our own award-winning speciality grade, hand-roasted coffee that can be traced from farm to can.

“The blend is ‘Get To The Hopper’, an award-winner that combines the finest beans from Barbosa’s farm in the Paranaíba region in Brazil (grown at an altitude of 1100 meters above sea level), with carefully sourced beans from the lush region of Huila in Colombia (grown at altitudes of 1500 to 2000m.) The beans are then hand-roasted at our dedicated roastery in Whitstable, to create a super smooth, chocolatey caramel blend.

“This level of traceability is unique, meaning we are perfectly positioned to turn the RTD market on its head with a speciality grade product that is completely new, as well as being equal in cost to its competitors. It is brilliant for the café and coffee house sectors, as it gives operators a convenient option for customers who may not have time to eat in or wait for an iced coffee to be prepared.

“We’re already well established in the sector, with our range of beans and compostable Nespresso compatible capsules, so the new Iced Coffees are a great addition to the range and an opportunity for operators to make more from the Lost Sheep brand.”

CRYSTAL BALL

A recent article on forbes.com, entitled The Gen Z mindset is changing coffee, provided a fascinating insight into the evolving world of drink

consumption by the younger generation. Fresh product ideas and influencer marketing play major roles, with a new generation of more sophisticated palates.

“With Gen Z consumers more likely to drink RTD coffee than hot coffee [Mintel, 2023], the category is evolving fast. Energy is a key driver, offering busy consumers (from Gen Z to Gen X) an instant pick-me-up at any time of the day.

“Health is also trending, seen by growing demand for lowfat and low-calorie options, which our new Iced Coffees cater for – both made with skimmed milk and under 85 calories a can. We’re also seeing a rise in dairy alternatives, which we will tap into as we look to expand.

“There’s also an opportunity for functional coffee, with Mintel research showing 35% of consumers are interested in RTD coffee with functional benefits, so added protein, collagen or vitamins is something to explore as we head into the second half of 2024. Ultimately, innovation is essential for us as a business, to keep customers coming back.

“We also pride ourselves on the direct relationships with farmers, enabling us to manage costs efficiently and maintain consistency in pricing.”

Lost Sheep Coffee is aware of the increased competition from big chains, making it increasingly challenging for smaller operators who don’t have the same buying power.

“We do all we can to support independents, helping them set up in a budget-friendly way – providing advice on pricing, etc. One thing we always say is don’t be scared to charge a premium for quality.

COLD DRINKS

“As a business, we believe in the importance of direct relationships with all stakeholders – and have successfully sustained these over the long term.

“Working directly with family farms and exporters around the world helps everyone to succeed, as the farmers are fairly paid and we get a better price. This leads to full traceability from farm or town, which is crucial to what we create.

“A good example is our Timor-Leste coffee. For years, the country has faced political and economic unrest. However, it was the direct, long-term relationship we have with our exporter there that enabled us to access the coffee and, in turn, support the farmer,” concluded Wilson.

Lost Sheep Iced Latte and Iced Mocha RTD Coffee will launch in summer 2024. Visit lostsheepcoffee.com.

The Kombucha revolutionaries

It’s a traditional Chinese drink making a global impact, with MOMO becoming a key player in the UK.

BIG APPLE INSPIRATION

Husband-and-wife team, Josh Puddle and Lisa, are a remarkable success story. Their B-Corp rated, organic MOMO Kombucha uses all natural methods from the New Covent Garden Market brewery, and as of March 2024, it rolled out to GAIL’s Bakery nationwide, as well as Riverford Organic. Further recognition came from taking Ocado’s top spot as bestselling soft drink, with a goal of hitting £3 million in revenue this year.

"We discovered kombucha on a trip to New York and were amazed at how great it made us feel."

“Starting MOMO Kombucha in 2018, myself and Lisa wanted to create the business as a way of living more connected and healthier lives,” said Josh. “With every bottle of MOMO, we encourage people to do the same.

“We discovered kombucha on a trip to New York and were amazed at how great it made us feel. On returning to the UK and finding kombucha was hard to come by, we started homebrewing in our London kitchen. With fermenting

brews stacking up, we fell in love with the process, quit our jobs (in equity analysis at Berenberg Bank and fashion marketing for Net a Porter, ASOS, Prada and Urban Outfitters) and dedicated ourselves to creating the ultimate kombucha.”

WISE WORDS

Of course, this process hasn’t happened by chance, and during their research, the pair were given key advice.

“Speaking with commercial brewers, they told us the best kombucha was brewed in small glass jars – the fermentation process is delicate, as the bacteria and yeast need to be balanced, so this production lends more control to the process. Early on we committed to this method to keep our processes resolutely artisan. Many kombucha brands ferment in large stainless-steel tanks, filter, pasteurise

or make their liquid from concentrate. MOMO’s 10L glass jar method retains the highest quality. Keeping the kombucha completely unfiltered lends the drink a fuller depth of flavour and retains maximal living cultures.

“It’s not easy making it this way but it’s worth it, and MOMO have the awards to prove it. In 2022, we became the highest-scoring B Corp kombucha company in Europe. Some of the initiatives undertaken at MOMO include: London Living Wage Employer; 1% revenue pledge to charity; and certified organic by the Soil Association.

“All of MOMO’s core range are Great Taste Award winning, with the most popular the 2* MOMO Ginger Lemon Kombucha. Some ingredients just work magic together and ginger is to kombucha what salt is to dark chocolate. Ideal as a morning pickme-up, MOMO Turmeric Kombucha brings out deliciously earthy flavours, brightened by a hint of pineapple juice.

MOMO Elderflower Kombucha is

refreshing whatever the weather, while Raspberry-Hibiscus Kombucha is sophisticated in profile and beautifully pink, thanks to a hint of organic crushed raspberry and hibiscus – the result is deeply hued and richly flavoured, making it an excellent alcohol alternative.

HIGH-PROFILE PARTNERS

GAIL’s had been a key target for MOMO, and there were a few years of manifestation at the brewery to make it happen – usually over one of their croissants and cinnamon buns.

“I eventually managed to get samples into the right hands,” continued Josh. “This drop-off was fortunate timing wise, as the CEO was there, the team loved it and were keen to list. There are a lot of similar values

COLD DRINKS

between MOMO and GAIL’s – quality ingredients, traditional fermentation techniques – so it felt a natural fit. We knew their customer would be a fan of MOMO and it’s performing very well.

“Our Natoora collaborations (for instance, Spring’s Forced Rhubarb Kombucha and Summer’s Watermelon Kombucha) also helped cement the relationship as GAIL’s are fans of Natoora and want to do more to promote agroecological farming and seasonality. Next, we’d love to see them offer a wider selection of our drinks.”

“But from the start, cafés and bakeries have been a key channel (currently 25% of our business). We love the idea of MOMO being

COLD DRINKS

discovered by customers in a beautiful coffee shop or bakery. The owners of these type of businesses are often foodies, taking time to understand how MOMO is different from other kombuchas and our story of craft.

“We tend to do very well at these places and sales rates usually beat expectations. We work with two wholesalers, Stores Supply and Mr Lemonade, who are focused on this segment, and a lot of our customers order direct. We have very high ambition for this channel. Our reach is barely outside the M25 but we want to change that.”

MEGA TRENDS

While the long-term future of any new cold drink product is always in the lap of the gods, kombucha is certainly making retail breakthroughs. Since September 2022, Waitrose have stocked Fix8’s Strawberry Basil and Ginger Turmeric, with Morrisons following suit in January of this year.

"Despite the challenging environment, we benefit from the mega trends driving the category: gut health, low sugar and veganism."

“We focus on quality,” said Josh. “Our aim his to produce the UK’s best tasting kombucha and customers are willing to pay for the real deal.

“Prices haven’t increased since we launched, despite huge inflation –relative to other products, we are now

much more competitive. For example, MOMO typically sells at £4. A lot of cafés now sell a flat white for £3.80. When we started, a flat white was £3 or even a bit under. Fortunately, despite the challenging environment, we benefit from the mega trends driving the category: gut health, low sugar, alternatives to alcohol and veganism.”

The business has full control over all aspects of production, based at the brewery in New Covent Garden Market, Battersea. “For logistics, we rely on CK Transport which delivers pallets to wholesale customers, and on DHL, Packfleet and Hugo’s Eco Couriers who deliver to independents. We are hugely impressed by Packfleet – fantastic service and the use of EVs.”

With this environmental message as part of the MOMO business approach, the outlook certainly looks bright.

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GOING THEIR OWN WAY

Aquilo is helping Wayland’s Yard stay chilled out and welcoming, adopting a simple but effective refrigeration approach.

CHILLED OUT

With branches in both Birmingham and Worcester, Wayland’s Yard has taken a simple café concept, raised it to a new level, and delivered something exceptional within a vibrant, convivial and relaxed environment.

The food offering has been carefully devised to cater for all. Based on a

brunch-style menu available all day, the food is freshly made, using sustainable and locally sourced ingredients.

Wayland’s Yard has also earned a reputation for its coffee. In fact, the beans all come from associate company, OddKin Coffee Roasters in Bristol, who source from ‘green’ importers via direct trade – meaning

that every bean can be traced to its origin and each displays its own background and flavour profile.

“Whatever we do, we try to do it as well as possible”, explained Joe Phillips, one of the directors. “That applies to food but is also relevant to equipment – a lot of which is refrigeration because everything we sell needs to be kept at the perfect temperature to maintain maximum freshness.

“We needed a fair quantity of refrigeration to keep produce in peak condition and, because we’re keen

"Companies that are looking to cut costs and serve sub-par products will struggle."

on reducing our carbon footprint, we wanted sensibly priced, ecofriendly fridges and freezers. A recommendation gave us exactly what we needed at Aquilo. We’ve got a few units now, including a refrigerated salad counter, and they’re all perfect. In fact, because we could justify the cost, we even use one just to ice glasses!”

VALUE FOCUS

Coming into its eighth year of operation, recent economic challenges have been unavoidable.

“In all transparency, today is as

tough as it’s ever been and I’m sure most operators feel the same. However, we have continued to grow sales and develop what we do. Our philosophy is value – by this we don’t mean cheap. Even at hard times, people will spend if they feel the product is in line with, or even surpasses, expectations.

“Companies that look to cut costs and serve sub-par products will struggle. The obvious obstacles are well documented, around energy, labour and ingredient costs. But there are so many good operators out there, we need to continue to progress to stay ahead of the curve. Just serving great coffee isn’t enough any more.”

Part of this journey has been with

Aquilo. “They deliver really good value and are super-reliable. Plus, brand perception is a priority.

“Everything in hospitality gets such a tough time as it’s all high volume and is used constantly. It’s a nightmare when anything breaks – not just for customers, but also staff. Anything you can do to ensure your equipment is reliable is important.”

BREATHING SPACE

SAFE HANDS

Aquilo has 40 years of experience to draw on and were perfectly placed to help Wayland’s Yard with the refit.

“Through our long-established sister company, Pantheon Catering Equipment – which supplies a wide range of plug-and-play catering options – we were only too familiar with the budgetary restraints of the café/coffee house sector and its requirement for well specified but keenly priced refrigeration,” said managing director,

Sandro Wulkan. “We decided to produce a range which suits the needs of cafés and coffee shops, along with other smaller operators.”

For businesses wanting to upgrade equipment or attempt refurbishment, Aquilo’s advice is clear. “Before you even think about looking, you need to know how much refrigeration capacity you require and where it’s going to be sited. We recommend quantifying the amount of food that needs to be refrigerated (both fridge and freezer) based on your busiest times. If, for example, you occasionally organise catered events for multiple people, use this as a base figure.

“Typically, many cafés and coffee shops will be affected by spatial restrictions which might limit their refrigeration choices. However, there are benefits to opting for several smaller units rather than one or two larger ones. It means each one

can be dedicated to specific products and means that temperatures can be adjusted to suit. Also, during quieter times, it’s easy to leave a single fridge empty and save on energy.

“Another option is a marble-topped counter fridge. Often marketed as pizza fridges, the large, cool countertops common to many of these units are ideal for salads and sandwich prep.”

QUESTION OF RELIABILITY

Technology is always evolving – and keeping abreast of key developments is

vital, for operator and potential client.

“To ensure our refrigeration remains affordable for our key markets, we have focused on the technology that is at the core of good quality, reliable and functional refrigeration.

“Therefore, all our products utilise R290 hydrocarbon refrigerant, considered the most eco-friendly option currently available with no ozone-depleting effect and a negligible GWP. Also, because R290 absorbs residual heat efficiently, temperature recovery time is faster, meaning that the demand for energy is reduced.

“Many smaller operators are more actively climate conscious than the major players and features like this are especially important to them.

“We believe there’s a place in the café and coffee shop sector for good, simple equipment that doesn’t cost the earth but which delivers exactly

what’s required. Budgets are often stretched, so investing in high-end equipment isn’t an option. Also, fledgling businesses might well expand or change focus in the years ahead, so overspending doesn’t make sense. And, sadly, some will fail. Our Aquilo range was developed with this market in mind and our models will address just about any requirement.

“For instance, we have a good range of countertop refrigerated rails –usually a must-have in this market. We have counter fridges perfect for small kitchens as they double up as extra worktops – and they’re all available with any combination of doors or drawers. Also, our marble counter pizza fridges are popular because, as well as providing the ultimate sandwich prep surface, they’re ideal for operations wanting to add a pizza choice to their menus,” concluded Wulkan.

AQUILO REFRIGERATION

● Well speci ed, competitively priced refrigeration that will meet the needs of any café or co ee shop

● A range that includes options for both front and back of house

● Floor standing, counter and countertop models

● A ordable options without compromise on reliability or performance

● Environmentally friendly, energy e cient and versatile

You can bank on Two Magpies

Having an established refurbishment formula is ideal for businesses expanding an already successful brand.

MAKING A STATEMENT

The long-awaited opening of Two Magpies’ latest bakery/cafe has brought freshly baked pastries, sourdough and cakes to the thriving market town of Framlingham in Suffolk – with a double-quick turnaround.

A tenth site for the Two Magpies Group, it is housed in the old Barclays Bank on Market Square, supporting local commerce and creating jobs in the area. In just six weeks the space was completely refurbished, delivering the largest site in the group at over 3000 square feet.

It offers 50 covers, open seven days a week from 8am-5pm, with a limited lunch and breakfast menu to start with, rolling out to a full menu as per all larger Magpie sites. Also available will be takeaway hot drinks, partries, cakes and bread, all handmade by the team.  Steve Magnall, owner and CEO of the Two Magpies Group, said: “We

are delighted to be opening another branch in Suffolk and expanding the Two Magpies family. We have received huge support from locals and visitors over the years and are thrilled to be celebrating our 10th opening.”

Yasmin Wyatt, operations director, commented: “We opened two new sites last year and celebrated our 10th year. Now we’ve finally reached double figures with this latest opening! What really makes all the hard work worthwhile is reading the comments from customers every time there is a new bakery and café. They have always been so positive and supportive – and Framlingham is no different.”

DELICATE BALANCE

The former Barclays site certainly needed a lick of paint. “It was incredibly rundown, unloved and required a lot of TLC,” continued Wyatt. “While it wasn’t necessarily a full-gut out – as it was pretty much an open space when we took it on – we have fully gutted the electrics, water systems and rebuilt.

“We’ve given the building the love it needed but also factored in our layouts and décor along the way. We’ve yet to do works to upstairs, the cellar (old vaults) and the very back bit, so there’s still more to come.”

The main considerations were around the size and style of the building. “Our brand generally is quite modern/Scandinavian, so I took time to consider additional details to be sympathetic to the site, while working with our business values. With size and space comes the challenge of ensuring the café doesn’t feel empty or too full, canteen-like and cold. I think we really got the layout just right.”

Equipment-wise, the team were well-schooled. “Our processes are tried and tested and it was pretty straightforward. We know what works for us, practically and aesthetically.

“We use local tradesman who have worked on the majority of our sites, so they know our brand and how we operate. These included electricians, carpenters, builders, steel fabricators,

etc. Design wise is internal (myself) and we purchase items from various online and local stores.”

FAMILIAR FEELING

While the Two Magpies brand has always been strong and well defined, it has evolved over the years.

“We have our signature blue, white, natural woods, and a pop of red to work with as a base. Everything else is then tailored specific to the site itself. It’s important that a customer knows immediately that they’ve entered a Two Magpies Bakery and Café.”

And apart from the obligatory damp walls and rotten wooden windows, it wasn’t an overly complicated process. “Our only problem now is what to do with the rest of the space,” said Wyatt.

Two Magpies Group now boasts sites in Norwich, Blakeney, Holt, Woodbridge, Wells-next-the-Sea, Beccles, Aldeburgh, Darsham, Southwold and Framlingham.

Perfection, by design!

Industville is a lighting and furnishing company with an outstanding reputation in the hospitality sector. So, we caught up with managing director and founder, Mara Rypacek Miller.

houses and cafés? How do you approach such bustling operations with high footfall?

Whether we are collaborating with household names such as Caffè Nero, Cow & Grind and Whittard, or independent boutique coffee houses, our aim is to create an atmosphere that complements the unique identity of the brand while enhancing the customer experience.

Our first step is to understand the brand ethos and target demographic, while identifying the ambience they aspire to achieve. For larger brands, consistency across locations combined with a high degree of functionality is key. With independents, our focus shifts to accentuating the unique character and charm of the space. This often involves custom lighting solutions to illuminate special features, be it architectural elements or

enhancing dedicated corners to add to years

an intimate and cosy vibe.

Moreover, our approach to trade customers is tightly controlled by rigorous compliance audits, including ISO9001 and Lighting Industry Association certification, ensuring that our products are compliant for commercial spaces and durable enough to withstand high-traffic areas. We believe that a quality product, expertly designed and tailored to the space, is key to increasing endcustomer satisfaction. Our aim is always to create a vibe that invites customers in and encourages them to linger, whether it’s through warm, inviting glows or strategic spotlighting that sets the perfect mood.

Caffè Nero is a massive brand. How did that relationship develop? It embodies a synergy of mutual trust and tailored innovation, cultivated

over many years of collaboration. From the outset, our partnership has been anchored in providing bespoke lighting solutions that align closely with Caffè Nero’s distinct atmosphere and customer-centric ethos. We have dedicated ourselves to understanding the nuances of their brand identity, designing and supplying products that meet the aesthetic criteria, while adhering to high standards of functionality and durability.

A commitment to excellence is evident in our ability to offer unparalleled service, including product availability for next-day delivery, ensuring that operations run seamlessly, even when refurbishments or new openings are on tight schedules.

Flexibility is a key component. Having our own manufacturing facility means we can quickly adapt to meet the evolving needs of Caffè Nero –whether that’s customising designs for new locations or responding to the changing dynamics of retail spaces.

How have design priorities changed for these types of operations? Also, talk about your sustainability goals. The commercial design of coffee shops has evolved significantly, from being primarily functional spaces to ones that emphasise aesthetics, comfort and environmental consciousness.

Originally focused on maximising seating and efficient service, coffee culture has transformed into community hubs, necessitating designs that support socialising, working and relaxing.

This evolution has introduced diverse seating options – from communal tables that encourage community spirit to quiet corners for solo work.

Ambient, task and accent lighting not only spotlight unique design features but also create a warm,

inviting space that encourage longer stays. Personalised solutions are now integral to enhancing customer experience, as well as establishing and strengthening brand identity.

The aesthetic has also grown more refined, reflecting local culture,

PANNINI GRILLS

SHOPFITTING/DESIGN

heritage and art, enriching a coffee shop’s character and connection to community. Simultaneously, sustainability has become a priority. Modern designs are increasingly incorporating eco-friendly materials and energy-efficient solutions. LED lighting significantly reduces energy consumption while providing longlasting illumination, minimising the need for frequent replacements.

Integrating products made from recycled materials such as brass and copper, or natural fibres such as wool, jute and cotton help to contribute less to environmental pollution. This reflects growing demand for businesses that practice social responsibility.

We ensure that collaborations not only meet aesthetic and functional standards but do so with a solid commitment to a more sustainable future. This includes sourcing products that adhere to strict environmental standards and prioritising materials and designs that offer longevity.

How important is what you do to getting people through the doors and the business making money?

In today’s

competitive market, the physical environment of a coffee shop acts as a pivotal factor. Our handcrafted, unique lighting solutions help create an ambience that not only catches the eye but also invites and retains customers.

Enhancing the overall aesthetic and mood of a space contributes significantly to a shop’s appeal, distinguishing it from competitors. This, in turn, increases customer satisfaction and loyalty, which are essential for repeat business and word-of-mouth recommendations.

Our emphasis on sustainability resonates with the values of today’s consumers. In essence, the environments we help create do not merely serve as backdrops but are active components in the narrative that coffee shops wish to convey.

What are the common mistakes that operators make when considering the look and feel of a venue?

Underestimating the importance of a cohesive design concept. Businesses

opt for generic or mismatched aesthetics that fail to convey brand identity. This can confuse customers and weaken an establishment’s unique selling proposition.

Another error is neglecting the customer’s perspective in the design process. Spaces that prioritise style over comfort can deter repeat visits. Overlooking the functionality – such as insufficient lighting or uncomfortable seating – will significantly impact the experience. Additionally, failing to seamlessly integrate technology via inadequate power outlets or poor Wi-Fi connectivity diminishes appeal, especially to customers intending to work or study.

Finally, not considering the future adaptability of the space for different purposes or ignoring sustainable practices in design and operation can lead to increased costs and a negative brand image. Customer-centric, adaptable and alignment with brand values are critical steps towards a successful venue.

How much of a priority is the establishment of personal relationships, alongside your services? They are paramount, equal in significance to the quality of equipment, lighting and other elements we provide. Our experienced and dedicated team stand as the backbone of these relationships. They possess not only the technical expertise required for a project, but also a deep understanding of the trends and needs specific to coffee shops and cafés.

This fusion of expertise and personalisation ensures that customers receive support that is both technically sound but also tailored to their unique visions and requirements. This level of involvement and commitment helps to build trust and rapport with clients, crucial for successful longterm collaborations. By focusing on nurturing these relationships, we ensure that our role extends beyond mere suppliers to become trusted advisors, playing a pivotal role in the success of our customers’ projects.

And it’s an exciting year for Industville…

Yes! We are expanding our portfolio to introduce a diverse range of products that cater to different aesthetics, including modern and contemporary.

This spring, we have grown our glass lighting collection to reflect the trend for interiors that embody the blend of elegance and functionality. These will not only illuminate spaces with a soft, diffused light but also add a touch of sophistication, tapping into the latest styles in coffee shop design.

And we are excited to introduce stylish stools and natural rugs to our product line-up. These stools are available in various designs to complement the unique ambiance of many interiors. The natural rugs, particularly popular in premium areas of coffee shops, are a testament to the growing trend towards comfortable and inviting spaces.

For more information and to see the product range, visit industville.co.uk.

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Road to carbon neutrality

ON A MISSION

If we take no action as an industry to reduce our impact on the environment, while demand for coffee is expected to double between now and 2050, the land suitable for growing coffee is predicted to decline by 50% due to our rapidly changing climate.1

Add to this the 63% of consumers actively looking for sustainably sourced coffee options and suddenly taking meaningful action towards sustainability goals is more pressing.2

People want to buy from, work for and deal with responsible businesses with a proactive approach to sustainability, recognising their responsibility for maintaining the planet’s resources.

We strive for this at Lincoln & York, which is why we embarked on our journey towards carbon neutrality and were awarded our Carbon Neutral Roastery status in 2023. Keen to play our small part in the bigger picture of

protecting our planet and securing the future of the coffee industry, here are some of the steps we took on the road to carbon neutrality.

PICK YOUR PARTNER

Reducing your environmental impact can feel like an overwhelming task that would benefit from expert help. We turned to One Carbon World.

This not-for-profit organisation operates in 32 countries helping businesses, cities and regions to measure, reduce and compensate their carbon footprint. Finding an affinity between Lincoln & York’s values and One Carbon World’s honest and transparent approach, we discovered a partner who could work with us on our path to carbon neutrality.

TAKE STOCK

Before you can move forwards, it’s vital to stand still and take stock of your existing situation. Each organisation

Ian

Bryson,

managing director at

Lincoln & York, has words of wisdom for operators wanting to make a difference.

has a unique carbon footprint and it’s key to benchmark current emissions levels and use these results to identify priority areas for improvement.

Working with One Carbon World and its team of technical experts, we made over 7000 calculations to measure Scope 1, 2 and 3 emissions. This incorporated those that we create directly (Scope 1), indirectly (Scope 2), and the broader emissions that we are indirectly responsible for, up and down our value chain (Scope 3).

From here, we could identify both short- and long-term areas of focus, such as purchasing decisions.

SET YOUR GOALS

Making big changes is no small feat. In the short term, these can sometimes feel unachievable and financially unsustainable – but by implementing essential smaller goals, you can ensure you’re making steady progress and looking long term towards a final objective.

Thanks to our passionate and proactive team, we quickly identified smaller targets, and now proudly maintain a zero waste-to-landfill policy and have incorporated an air source heat pump in our warehouse and solar panels on the roof. These energyefficient measures also extend to our factories, with LED lighting installed.

We also have goals of making 100% of our packaging recyclable, installing electric charging points at the roastery, and fitting clamps to roasters and packing lines to understand which are most energy efficient. We can then plan manufacturing accordingly.

PULLING TOGETHER

Although we each have our own sustainability goals, we’re ultimately working towards the same cause. Combining efforts with suppliers, customers, even neighbouring businesses can be hugely beneficial.

Faced with the challenge of reducing plastic in 2500 SKUs across 15 packing lines and multiple formats, we joined forces and collaborated with a key supplier.

By completing a step-by-step decision-making process and conducting extensive testing, we discovered new recyclable packaging that not only reduced plastic usage but also aligned with our wider sustainability goals.

Together we have removed an additional 112 tonnes of non-recyclable plastic from our packaging to-date, with no negative impact on coffee quality. The change implemented streamlined sealing processes, reduced the number of rejected packs and significantly cut energy usage and packaging waste.

Our collaboration has not only positively impacted our operations but also serves as a blueprint for the

wider industry on how those more sustainable options can be achieved.

STAY FUTURE FOCUSED

From electric rather than gas-powered roasters to scoping out sustainable shipping options, we are not stopping at Carbon Neutral accreditation.

We have made a commitment to once again measure, validate and offset our emissions in 2024, while continuing to look at longer-term plans to reduce emissions via technological solutions.

We are also signatories of the UN Climate Neutral Now initiative, outlining our commitment. And through support of World Coffee Research, we’re looking to a future of

more climate-resistant varietals and contributing to agricultural research to safeguard coffee farming amidst a changing climate.

While our sights remain fixed on further reductions to our environmental impact, meaningful change requires commitment from the wider industry and Lincoln & York hopes to play a part in paving the way and guiding others towards a future of more sustainable coffee.

2

1 Projected Shifts in Coffee Arabica Suitability among Major Global Producing Regions Due to CC (2015).

L&Y research undertaken by Opinium Research. Sample size 2000 UK adults (Sep 2022).

SPECIAL DELIVERY

Getting coffee into the hands of customers in a timely fashion and safely packaged is an essential service – which Packfleet understands better than most.

GREEN IS GOOD

Frustrated with unreliable delivery services, two renowned coffee sellers – Monmouth Coffee and Volcano Coffee Works – have switched to London-based, carbon-neutral courier, Packfleet. It’s a company with an impressive track record (0.07% failure rate), £1000 refund guarantee and an eco-friendly approach (100% electric fleet powered by renewable electricity).

“When we started the business in 2021, very few customers cared about sustainability – they’d switch to us based on cost or service,” said Tristan Thomas, founder CEO of Packfleet.

“Being planet-conscious was the cherry on top. Now, about 30% of our customers come because of sustainability. Coffee businesses

are increasingly recognising the importance of integrating sustainable practices into their operations, meeting the growing demand from environmentally conscious consumers and contributing to a greener future.

“We are committed to being a force for good, which is why we became a registered B Corp. It means we hold ourselves to the highest standards of ethical practices, prioritising the wellbeing of our employees and planet. Being environmentally conscious is not just a choice but a responsibility, which is why we ensure that every delivery is carbon neutral, using electric vans and advanced routing technology to minimise our footprint.”

Last-mile delivery is certainly a significant consideration for coffee

businesses. “We’ve seen many roasters exploring eco-friendly deliveries and work with a lot of B Corps, including Volcano, that care about their carbon footprint and also want a quality experience for the customer.”

CAPITAL GAINS

While it is a tough economic climate for any new operation, the demand for coffee remains unabated.

“You only have to walk around South London where I live to see more and more independent speciality coffee shops and artisanal roasteries opening up,” continued Thomas.

“People who once got their fix at the office now demand it where they live, due to the new flexible models around working from home.

“As well as the continued rise of local café culture, e-commerce has surged, with an increasing number turning to online platforms to order coffee beans and subscription boxes, aiming to replicate the high-quality experience in their own homes. In what’s become an incredibly competitive market, factors like great customer service and swift, frictionless deliveries have become essential differentiators for brands.”

Packfleet is acutely aware that the way packages are handled and how swiftly they arrive has a massive impact on customer satisfaction. “And with the rise of online coffee shops and subscription boxes, real-life encounters are often limited to the driver dropping off their orders – making that delivery experience even more important.

“We understand the huge difference between a package that’s tossed aside or left in the bin, and one that’s placed directly in the hands of our recipients or a secure spot. We focus greatly on treating every item with care.

“Looking ahead, the coffee industry is expected to continue evolving with an increased focus on e-commerce, sustainability, innovation and customer experience. Digitalisation will play a crucial role in streamlining operations and enhancing convenience.”

LIVE TRACKING

The Packfleet pathway is a pretty clear one. “In the coffee sector, right now we are more focused on small and medium-sized independent businesses. We pick up inside the M25 corridor and deliver to those who live in London.

“The capital is not only a vibrant coffee scene but its residents are increasingly eco-conscious, advocating for cleaner air and sustainable urban living. Our research from last year found that nine in 10 (91%) people in London wanted to see an increase in green deliveries.”

When we first started, we wanted to be known as a tech company first; allelectric courier second. In an industry

where the incumbents are slow, immovable beasts with complex, rigid backend software, Packfleet can be agile and reactive.

“We designed our platform to be easy to interact with for independents – think Deliveroo/Uber-like tech but for deliveries. The system is flexible and our merchants can easily set up preferred collection times and places, integrate our system into the biggest e-commerce platforms like Shopify or Squarespace, print labels and get updates from us. There aren’t complicated and endless spreadsheets to fill out. And with our real-time tracking, merchants can follow the status of every single shipment live.

“On top of creating a simpler, more efficient experience, we built our proprietary routing platform software, Pathfinder, that uses AI algorithms to make routes quicker. Pathfinder considers various factors, such as road conditions, customer preferences and real-time data. This advanced technology enables us to provide accurate delivery predictions, live tracking and flexibility for recipients to modify details during transit.”

QUESTION OF TRUST

What is clear is that the world of coffee merchants has welcomed them with open arms. “We’ve worked with pioneers Monmouth Coffee for 14 months and B Corp-certified Volcano Coffee Works for over 18 months.

“They love us because we understand that bagged coffee is a sensitive product. We treat each package as fragile, so our hand-delivery ensures it’s taken care of and rarely damaged. Pathfinder allows us to be agile so customers receive freshly roasted coffee with no delays. This attention to detail has earned us a reputation for reliability and quality, making us a trusted partner.

“What also sets us apart is our £1000 refund guarantee and a hassle-free process that can make a big difference. Our growth shows a huge demand for a courier that offers exceptional service, and we believe that customers, drivers and merchants all deserve better,” concluded Thomas.

Celebration Packaging explains the current expectations around certification and accreditation processes.

Backing up sustainaBility claims

NEED TO KNOW

The Competition and Markets Authority and Advertising Standards Authority are beginning to take action against companies who make misleading environmental claims, while consumers are better informed about the provenance of packaging materials.

Café owners and managers must be certain they are using truly sustainable products that are clearly certified as being recyclable and/or compostable. Doing so improves their credentials and gives customers confidence.

“When we created the EnviroWare® brand over 17 years ago, our declared mission was to seek out more sustainable solutions,” said Celebration Packaging MD, Nick Burton.

“We have always believed that when sourcing sustainable packaging, the provenance of the raw materials is paramount – but ensuring that it can be properly disposed of at its endof-life is equally important. This has led to investment in accreditations and certifications which we take very seriously, so that when we make environmental and sustainability claims, we can back them up. This sets us apart from many competitors, while also giving customers confidence to help them on their sustainability journey.

“Through certification by respected and established companies, we can confirm that the products we sell are:

● Suitable for direct contact with food & drink

● Made from sustainable resources where applicable

● Suitable for recycling, and/or can be composted industrially or at home.

“For instance, both our EnviroWare® bamboo fibre double wall hot drink cups and double-wall Leaf 2 hot drink cups are certified by Papercycle Ltd, as 100% recyclable in standard paper mills.

HOME COMPOSTABLE & PFAS-FREE

“The risks posed by man-made ‘forever chemicals’ called PFAS are becoming well known. For some time, we have been working hard to ensure we can deliver PFAS-free solutions for the café, takeaway, delivery and QSR sectors.

“Our white bagasse takeaway clamshells, dinnerware and chip trays are now TÜV Home Compostable certified and confirmed as PFAS-free by renowned testing, inspection and certification company SGS.

“The importance of accreditations and clearly labelled packaging with the correct logos and instructions on how to dispose of items at end-of-life has been highlighted through the results of a recent survey conducted by Sapio* on behalf of Celebration Packaging.

“Of those surveyed, 68% said it was very or extremely important that food & drink packaging was certified recyclable, while 59% think it should be certified as sustainable, and 56%

as compostable. Meanwhile, threefifths (61%) said that information on packaging was what they relied on the most to keep them informed about its disposal, confirming its importance.

“If café operators are looking to improve sustainability credentials, they need to work with a consultative supplier to ensure they’re choosing the right packaging – that is functional, fit for purpose, popular with consumers and above all, sustainable,” said Burton.

Celebration’s EnviroWare® hot drink cups are certified 100% recyclable.

*Interviews conducted online by Sapio Research in Feb 2024, among 1000 consumers in England, Scotland, Wales and Norther Ireland. Overall, results are accurate to ±2.2% at 95% confidence limits assuming a result of 50%.

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BURRA, BRISTOL

FANCY IT, BRO?

It’s not the easiest thing in the world managing a café franchise alongside the day job of professional rugby player. But for Bristol Bear, Jake Heenan, his love of hospitality and passion for the highest standards of customer service keep the fires burning bright.

Growing up in the capital of the Northland region in New Zealand, Whangarei, Heenan lived for the oval-ball game – much like many young Kiwis with All Black ambitions. While not quite reaching those glorious heights, he joined Connacht in Ireland in 2013, with the flanker establishing himself as a firm favourite during a five-year spell. He then followed legendary coach Pat Lam to Bristol Bears, but it wasn’t until 2020 that his café ambitions took a more concrete path.

“I’d actually always been interested in coffee. When you’re a sportsperson, a lot of your leisure time away from training and playing is spent in coffee shops, just relaxing. Coming from NZ, it’s a really important part of the culture. And you never know what’s going to happen on the field with your rugby career, so I figured I should try and make something work in the UK. My wife, Adele, also worked in hospitality, which proved invaluable.”

Fortunately, there was an Australian teammate on the same wavelength. “I literally sent a text to Luke Morahan saying, ‘You fancy opening a coffee shop?’ He replied, ‘Yeah, all right.’ And that was that – we said let’s do it!”

CULTURAL ROADMAP

So, in February 2021, the Antipodean-themed Burra made its debut in Redland, Bristol, turning out to be a perfect location. And while the world was still coming to terms with pandemic chaos, it proved to be a blessing for the duo.

“That did us a favour in a lot of ways. Obviously, hospitality was struggling and we were able to be something new, opening out of a hatch in the window. We also redeveloped the back of the site, so didn’t need a large initial investment, while we could still turnover. VAT was also 5% at the time. People wanted human interaction and we could offer a cup of coffee and a warm welcome.”

And it’s an innate desire to deliver exceptional customer service that truly drives Heenan. “You can sum it all up in one word really: culture. When people walk in here, we want them to feel valued and get so much more than just the food and drink. The delivery of that comes from the people that work here.

“We have an exceptional team, with more than 30 staff, roughly divided between full- and part-time. I can’t be hands-on so much any more, so it’s imperative that they feel empowered and confident in what they’re doing. I probably learn more from them than what they get from me! But my door is always open if they need anything.”

KEY INGREDIENT

As any successful coffee house operator will confirm, a good chef is like gold dust. And Burra is fortunate to now have Toru Yanada pulling the culinary strings.

“We went through quite a few before Toru applied,” continued Heenan. “He was trained in Tokyo in fine dining, specialising in French and Italian cuisine, and previously worked in two Michelin star restaurants.

“Our food is simply incredible. There’s an Asian fusion going on, as well as the Kiwi and Aussie influences, plus weekly specials. We believe both the coffee and cuisine combination keeps the customers coming back.”

Burra’s menu is particularly eggs focused, with Benedict, Florentine and Royale just for starters. While the Salmon Scramble and Smashed Avo certainly emit a Southern

Hemishpere vibe, the Pulled Pork Rice Bowl and Sweetcorn & Plantain Fritters look mouth-watering.

Another priority is local ingredient sourcing, from the likes of Bristol Urban Farms, Hobbs House Bakery and Wild Oats Natural Foods, all within 25 miles. “It’s good to put something back into the community – and we’ve been so fortunate with the South West networks that we’ve built.”

This includes Extract Coffee, having supplied Burra from the start. “They helped us out in many different ways, including advice around equipment and taking us through the development process, step by step. We use a single origin blend in our La Marzocco Linea PB and it’s always delivered, no matter what.”

CLEAR MESSAGING

There’s an inescapable symbiosis between a successful sports outfit and a thriving business.

“You have to be together in your approach, always offering support. While you might perform well one week, there’s no guarantee it will happen the next week. That’s when you need to ensure that everyone is being given the tools to perform at their best. Ultimately, it starts with management. And while we’ve got a lot of things wrong on this journey, I applied similar principles that I learned throughout my career – fail, fail fast, then go again.”

And recruitment is a key part of any hospitality project. “It’s like that old IBM mantra: ‘Culture eats strategy for breakfast.’ And the people are essential. It probably took us two years to get a team of absolute A-players, but we are there now. It’s a young and dynamic group.

“I prefer someone who is a really good person, who shares the same values, which isn’t something you can really teach. As long as they come into the business and leave better than when they came, having learned new skills and enhanced their professional career, that’s fantastic.”

EYE ON THE FUTURE

Heenan’s second Burra site, on North Street (just five minutes from the Bears’ home at Ashton Gate), is a mere baby, having opened in late 2023 – and it’s already building a solid reputation. “There’s huge competition in the area, and we are always thinking about using the space better.

“We have master classes and curated tasting menu/wine pairing evenings. Also, there’s a nice outdoor area to the rear, which we can do stuff with.”

Whatever path Heenan takes, Burra has enjoyed significant recognition – taking home ‘Café of the Year’ at the 2022 Bristol Life Awards. There’s also sponsorship of the basketball team, the Flyers, with hoops another passion for the Kiwi.

His workaholic streak has recently taken him to a Level 2 Certificate in accounting. With a one-year-old baby boy to bring up with Adele, it’s a wonder he can fit it all in. Sporting a cracking nose bruise and cut above his left eye for our interview, he’s 32 now, but still at the top of his rugby game.

“I have another year left on my contract with the Bears, so I’m fully focused on giving my all to that. Then, who knows what’s coming? All I can do is work hard and give it my best.”

You get the feeling it will probably be more than enough!

“I have another year left on my contract with the Bears. Then, who knows what’s coming?”

International Suppliers Index

SUBWAY

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

SIGMA BAKERIES

PO Box 56567

3308 Limassol, Cyprus

Contact: Georgios Georgiou

Tel: +357 25 878678

Fax: +357 25 346131

info@sigmabakeries.com www.sigmabakeries.com

Contact: Frederick De Luca

Tel: 01223 550820 www.subway.co.uk

TAMARIND FOODS SPRL Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium

Tel: +32 2 731 69 77

Fax: +32 2 731 69 78

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

BAKERY INSERTS

Sigma Bakeries Ltd

BREAD

Sigma Bakeries Ltd

ORGANIC PRODUCTS

Sigma Bakeries Ltd

SANDWICHES

Subway

Tamarind Foods

SANDWICH FILLINGS (prepared)

Sigma Bakeries Ltd

SPECIALITY BREADS

Sigma Bakeries Ltd

Café Product Index

BAKERY PRODUCTS

Durum Company UK

(Endo Foods)

Food Attraction Ltd.

Jacksons Bakery

Mission Foods

Tiptree Patisserie

BESPOKE SOFTWARE/IT

Allsop Software

Mezze

Planglow Ltd.

CHEESE & DAIRY PRODUCTS

Futura Foods UK Ltd.

Leathams

CHUTNEYS & RELISHES

Leathams

Zafron Foods Ltd.

COFFEE

Fracino

Limini Coffee

DRESSINGS, SAUCES AND MAYONNAISE

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

Leathams

Zafron Foods Ltd.

DRINKS

Leathams

EGGS & EGG PRODUCTS

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

EQUIPMENT & VEHICLES

Deighton Manufacturing

Flexeserve

Fracino

Grote Company

Jiffy Trucks Ltd.

Industrial Robotic Solutions

Millitec Food Systems Ltd.

Planglow Ltd.

Reflex Lables

Soken Engineering

FACTORY MACHINERY

Deighton Manufacturing FSC

Grote Company

Industrial Robotic Solutions

Millitec Food Systems Ltd.

Soken Engineering

FISH PRODUCTS

H Smith Food Group plc

Leathams

Royal Greenland Ltd.

Zafron Foods Ltd.

FOOD TO GO

Food Attraction

Pasta Foods

Leathams

Zafron Foods Ltd.

FRUIT

Leathams

INSURANCE

Insurance Protector Group

LABELS & LABELLING

Colpac

Planglow Ltd.

Reflex Pack Plus

MEAT PRODUCTS

RED MEAT

Bawnbua Foods NI

Dartmouth Foods

Dawn Farms UK

Gierlinger Holding GmbH

H Smith Food Group plc

ORGANIC PRODUCTS

Leathams

PACKAGING

Biopak

Colpac Ltd.

Coveris Flexibles

Planglow Ltd.

Pro-Ampac RAP

Reflex Pack Plus

Sabert

Soken Engineering

Waddington Europe

Woodly

PASTA

Leathams

Pasta Foods

Kings Fine Cooked Meats

Leathams

Seara Meats BV

Snowbird foods

POULTRY

Cargill Protein Europe

Dartmouth Foods

Dawn Farms UK

H Smith Food Group plc

Kings Fine Cooked Meats

Leathams

Seara Meats BV

SALADS, FRUIT & VEGETABLES

Agrial Fresh Produce Ltd.

GrowUp Farms

Leathams

Pasta Foods

SANDWICH FILLINGS (READY PREPARED)

Fresh-Pak Chilled Foods

Purple Pineapple

Zafron Foods Ltd.

SANDWICHES

See BSA Sandwich Manufacturers

SOUPS

Leathams

PLANT BASED

Food Attraction

GrowUp Farms

Leathams

TMI Foods

Melton Foods

Pasta Foods

AROUND NOON LTD.

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

Tel: 0283 0262333

info@aroundnoon.com

www.aroundnoon.com

BRC Rating – AA

AROUND NOON (LONDON) LTD.

762A/763A Henley Road, Slough SL1 4JW

Tel: 01753 523 636

Fax: 01753 573 125

infoANL@aroundnoon.com

www.aroundnoon.com

BRC Rating – AA

BRADGATE BAKERY

Beaumont Leys, Leicester, LE4 1WX

Tel: 0116 2361100

Fax: 0116 2361101 commercialftg@ samworthbrothers.co.uk

BRC Rating – AA+

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+

Café

GREENCORE FOOD TO GO LTD - PARK ROYAL

Willen Field Rd, Park Royal, London NW10 7AQ

Tel: 0208 956 6000

www.greencore.com

BRC Rating – AA+

BRC Plant Based

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+

BRC Plant Based

GREENCORE FOOD TO GO LTD – BROMLEY BY BOW

Prologis Park, Twelvetrees Crescent, London E3 3JG

Tel: 0207 536 8000

www.greencore.com

BRC Rating – A+

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+

GREENCORE FOOD TO GO LTD. – HEATHROW

Unit 366 Stockley Close, West Drayton, London UB7 9BL

Tel: 0208 629 8600

www.greencore.com

BRC Rating – A+

MELTON FOODS

3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire

LE13 1GA

Tel: 01664 484400

Fax: 01664 484401 commercialftg@ samworthbrothers.co.uk

BRC Rating – AA+

BRC Plant Based and Gluten Free standards

& Distributors

ON A ROLL SANDWICH COMPANY

The Pantry, Barton Road, 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 LTD.

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

Contact: Sales

Tel: 01245 353249

sales@sandwiches.uk.net www.sandwiches.uk.net

BRCGS Rating AA

REAL WRAP COMPANY LTD.

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

Contact: Jason Howell Tel: 0117 3295020 jason@realwrap.co.uk www.realwrap.co.uk

BRC Rating – AA+

SAMWORTH BROTHERS MANTON WOOD

Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Tel: 01909 511800 commercialftg@ samworthbrothers.co.uk www.samworthbrothers.co.uk

BRC Rating – AA+

SANDWICH KING Enfield Street, Leeds LS7 1RF Contact: Julie Crimlisk Tel: 0113 2426031 enquiries@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

BRC Rating – A

TIFFIN SANDWICHES

Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF

Contact: Sales

Tel: 01274 494939

sales@tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk

BRC Rating – AA

Café Suppliers Index

AGRIAL FRESH

PRODUCE LTD

Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB

Contact: Sales Department

Tel: 01942 219942 hello@afproduce.co.uk www.agrialfreshproduce.co.uk

ALLSOP SOFTWARE

Scottish Provident Building, 7 Donegall Square, West Belfast BT1 6JH

Contact: Luke Johnson

Tel: +44 (0) 77 7666 0727 luke.johnston@allsop.software https://allsop.software

BAWNBUA FOODS NI

67 Crowhill Road, Bleary, County Armagh BT66 7AT

Contact: Joanne Grant

Tel: 028 38 344224 joanne.grant@bawnbua.com www.bawnbua.com

BIOPAK

Unit 13, Nunnery Park, Worcester WR4 0SX Tel: 01386 555777 sales@biopak.co.uk www.biopak.co.uk

CARGILL PROTEIN EUROPE

Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR

Contact: Helen Walker

Tel: 0121 274 1107 Cpe_Customerservices@cargill.com www.cargill.co.uk

COFFEE SAFE

The Chapel, 288 Halifax Road, Liversedge WF15 6NP

Tel: 01274 979920 info@coffeesafe.com www.coffeesafe.com

COLPAC LTD

Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW

Contact: Sales Department

Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 info@colpac.co.uk www.colpacpackaging.com COVERIS FLEXIBLES UK LTD

Cromwell Road, Eynesbury, St Neots, Cambridgeshire PE19 2ET

Contact: Sales Department Tel: 01480 884300
 UKfoodservice@coveris.com www.coveris.com

DARTMOUTH FOODS

1-9 Hearder Court, Beechwood Way, Langage Business Park, Plymouth PL7 5HH

Contact: Greg Choulerton Tel: 01803 833123 greg.choulerton@ dartmouthfoods.co.uk www.dartmouthfoods.co.uk

DAWN FARMS UK

Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US

Contact: Jon Watkin Tel: 01604 583421 info@dawnfarms.co.uk www.dawnfarms.ie www.dawnfarms.ie/tmi-foods

DEIGHTON 
MANUFACTURING (UK) 
LTD

Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR

Contact: Andy Hamilton
 Tel: 01274 668771
 Fax: 01274 665214
 sales@deightonmanufacturing.co.uk
 www.deightonmanufacturing.co.uk

DURUM COMPANY UK (ENDO FOODS)

10 Princes Road, Montagu Industrial Estate, Edmonton N18 3PR Tel: 020 8920 2612 Info@endosfood.com

FRACINO

Birch Road East, Birmingham B6 7DB

Contact: Peter Atmore Tel: 0121 328 5757 sales@fracino.com www.fracino.com

GROTE COMPANY

Newtech Square, Zone 2 Deeside Industrial Park CH5 2NT

Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@grotecompany.com www.grotecompany.com

FRESH-PAK CHILLED FOODS

1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB

Contact: Joe Martin Tel: 01226 344850 Fax: 01226 344880 joe.martin@fresh-pak.co.uk www.fresh-pak.co.uk

FSC

Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB

Contact: James Simpson 
Tel: 01934 745600 
james@thefscgroup.com
 www.thefscgroup.com

FUTURA FOODS UK LTD.

FLEXESERVE

The Alan Nuttall Partnership Ltd, Orchard House, Dodwells Road, Hinckley, Leicestershire LE10 3BZ

Contact: Warwick Wakefield Tel: 01455 638300 info@flexeserve.com www.flexeserve.com

FOOD ATTRACTION LTD.

Triam Court, 17-21 Langham Road, Leicester LE4 9WF

Contact: Jake Karia Tel: 0116 2744066 jake@foodattraction.com www.jakeandnayns.com

The Priory, Long Street, Dursley, Gloucestershire GL11 4HR

Contact: Rhian Kinman Tel: 01666 890500 Fax: 01666 890522 rhian.kinman@futura-foods.com www.futura-foods.com

GIERLINGER HOLDING GMBH

Weingartenstraße 14, A-4100, Ottensheim, Austria

Contact: Mark Seibold Tel: 07747 621586 mark.seibold@gierlingerholding.com www.gierlinger-holding.com

GROWUP FARMS

Pepperness, Montagu Road, Sandwich, Kent CT13 9FA info@growupfarms.co.uk www.groupupfarms.co.uk

H SMITH FOOD GROUP

PLC

24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP

Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com

INSURANCE PROTECTOR GROUP

B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk

INDUSTRIAL ROBOTIC SOLUTIONS

Unit 2, Block C, Park Office Village, Nesfield Road, Knowledge Gateway, Colchester C04 3ZL Tel: 07734 365705 enquiries@ industrialroboticsolutions.com www.industrialroboticsolutions.com

JACKSONS

40 Derringham Street, Hull HU3 1EW

Contact: Commercial Team

Phone: 01482 301146 hello@jacksonsbread.co.uk www.jacksonsbread.co.uk

JIFFY TRUCKS LTD

26 Jubilee Way, Shipley, West Yorkshire BD18 1QG

Tel: 01274 596000

Contact: John Briggs

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

KINGS FINE COOKED MEATS

69 Queen Street, Wigan, Greater Manchester WN3 4XH

Tel: 01942 322398

Contact: Adele Rooney adele@kingsfinecookedmeats.co.uk www.kingsfinecookedmeats.co.uk

LEATHAMS LTD

The Circle, Units 10-12 Queen Elizabeth Street, London SE1 2JE

Contact: Des Hillier

Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk

LIMINI COFFEE

The Roastery, Unit 6 Luddite Way Business Park, Rawfolds Way, Cleckheaton BD19 5DQ

Contact: Youri

Tel: 01274 911 419 coffee@liminicoffee.co.uk www.liminicoffee.co.uk

MEZZE 12 Colston Yard, Bristol BS1 5BD

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

MILLITEC FOOD SYSTEMS LTD.

20 Victoria Road, Draycott, Derbyshire DE72 3PS

Contact: Richard Ledger

Tel: 01332 320400 sales@millitec.com www.millitec.com

MISSION FOODS EUROPE LTD.

Renown Avenue,

Coventry Business Park, Coventry CV5 6UJ

Contact: James Brown Tel: 07725 496799

Jbrown@missionfoods.com www.missionfoodservice.co.uk

PASTA FOODS

Forest Way, Norwich NR5 0JH

Contact: Matthew Clark Tel: 01493 416200 enquiries@pastafoods.com www.pastafoods.com

PLANGLOW LTD

Suite 6A1, Whitefriars, Lewins Mead, Bristol BS1 2NT

Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com

Café Suppliers Index

PROAMPAC-RAP

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

Contact: Martin Beaver Tel: 0208 069 0700 gbenlon-info-dl@proampac.com www.proampac.com

PURPLE PINEAPPLE FILLINGS (KFF

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

Contact: Mark Prior Tel: 01622 612345 sales.orders@kff.co.uk www.kff.co.uk

REFLEX PACK PLUS

Moat Way, Barwell, Leicestershire LE9 8EY

Contact: Jamie Gordon Tel: 01455 852400 enquiries@reflexlabels.co.uk www.reflexlabels.co.uk

ROYAL GREENLAND LTD.

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

Contact: Solenne Labarere Tel: 0161 4904246 soll@royalgreenland.com www.royalgreenland.co.uk

SABERT UK LTD.

Unit 2, Harvard Ind. Estate, Kimbolton PE28 0NJ

Contact: Clive Pickerill Tel: +441480 869077 cpickerill@sabert.com www.sabert.eu

SEARA MEATS BV

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

Contact: Alexandre Mattos Tel: +44 (0) 7899 982144 alexandre.mattos@seara.com.br www.seara.com.br

SOKEN ENGINEERING

Ardglen Industrial Estate, Whitchurch, Hampshire RG28 7BB

Contact: Stephen Hawes

Tel: 44 (0) 1256 892 194 shawes@jenton.co.uk www.sokenengineering.com

TIPTREE PATISSERIE

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

Contact: Chloe Alderton Tel. 01376 509101 tiptreepatisserie@tiptree.com www.tiptreecakes.com

WADDINGTON EUROPE

Brue Avenue, Bridgwater TA6 5YE

Tel: 01278 410160 we.sales@novolex.com www.waddingtoneurope.com

WOODLY

Firdonkatu 2 T 63 00520

Helsinki

Finland

Contact: Patrik Kuitunen Tel: +358 (0) 40 1259 101 patrik.kuitunen@woodly.com www.woodly.com

FOODS LTD.

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

Contact: Graham Cox

Tel: 0844 847 5116 Fax: 0844 847 5117 gcox@zafronfoods.co.uk www.zafronfoods.co.uk

LOCAL AUTHORITY CATERING ASSOCIATION

LACA Administration

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

ZAFRON