Café Life Magazine - Issue 112 - November 2022

the lifestyle of the café sector

Welcome

It’s clear that café and coffee shop customers are developing a more demanding palate for speciality coffee in terms of its origin and roast - even more so in these cost-conscious times when they are on the look-out for value for money as well as great taste.

In this issue, we offer some advice on how to navigate the tough financial conditions, as well as some food to-go menu ideas and opinions on design and fit-out options.

Clare Benfield - Editor

CONTENTS

NEWS

4 Serendipity2 supports Bewiched Coffee’s expansion with brand marketing remit.

5 Government outlines plans to help cut energy bills for businesses.

6 Kite Packaging opens campus to accommodate business expansion.

8 200 Degrees introduces new head of people.

New paper cup recycling initiative.

FEATURES

18 Bouncing back – food to go set for a boost.

26 Profitable design –design and fit-out.

PROFILES

24 Seeds of success –Klondyke Garden Centre café.

32 Notes Coffee – speciality coffee to the fore.

ARTICLES

30 How can you protect your café business from insolvency?

REGULARS

31 New products.

34 Supplier listings.

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

Advertising Manager Sam Minton, Tel: 01291 636333 E-mail: sam@jandmgroup.co.uk

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

Subscriptions and Customer Service Kevin Minton Tel: 01291 636335 E-mail: kevin@jandmgroup.co.uk

Editorial Address Café Life, Engine Rooms

Station Road, Chepstow NP16 5PB www.thecafelife.co.uk

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

© 2022 J&M Group Ltd

Serendipity2, a data-driven marketing consultancy for major consumer brands and retailers, has completed a major brand marketing project to support the continued growth of the independent coffee shop chain, Bewiched Coffee.

Coinciding with the opening of Bewiched Coffee’s fifteenth physical store in Balsall Common and recent launch of its franchise model, the team at S2 has supported the retailer with a rebrand, new website, social media, customer journey development and digital and offline campaigns. S2 has also focused on the overall strategic direction of Bewiched to ensure

the brand growth is in line with the company’s values, which incorporates the local community - a central part of Bewiched’s brand ethos.

Matt Fountain, managing director, Bewiched Coffee said: “Serendipity2’s expertise in food and drink marketing has helped Bewiched Coffee to develop our retailing proposition across website design and build, as well as customer journey planning. They’ve also helped drive our unique brand positioning in a highly competitive marketplace which, in turn, has provided a great platform to launch our hugely exciting Bewiched Coffee franchise model. I have found

the team at S2 knowledgeable, approachable and very detailed.”

Serendipity2 supports Bewiched Coffee’s expansion with brand marketing remit Monin launches versatile white tea concentrate

Peter Flood, founder and CEO of S2 added: “The team at Bewiched required a fully integrated marketing strategy spanning key services areas including website design and build, packaging, digital promotions, social media strategy and in store collateral. Based on our research and extensive experience within this sector, we have completed the brief and hope the work we have developed is well received and bears fruit, as Bewiched Coffee continues into its next phase of planned growth.”

Monin says that it is continuing its dedication to launch new and inspiring flavours with the release of White Tea Concentrate, building on the existing specialist Monin concentrates range which also includes refreshing Green Tea and aromatic Rooibos variants in the line-up.

With an authentic floral taste and a hint of sweetness, the concentrate aims to help secure its place as a versatile component for any operator, whilst capitalising on the rising trend for tea-based cocktails.

Originally from China, white tea is known for its

rarity as it is only cultivated once a year with a twostep preparation process of picking young buds and leaves and leaving them to air dry in the sun. The ingredient is rich in antioxidants and vitamins and is known for its calming meditative qualities alongside its delicate floral flavour profile.

The low sugar white tea recipe will bring real versatility to drinks line ups, feel the brand, as well as fresh flavour cues and can be enjoyed as a thirst-quenching iced tea, in a refreshing cocktail or even in a trendy bubble tea. The concentrate’s flexibility means it can also

be paired with complimentary Monin fruit syrups such as Monin Raspberry Syrup and Monin White Peach Syrup.

Lee Hyde, beverage innovation manager at Monin, said: “We know that tea is on trend and Monin White Tea Concentrate is the perfect ingredient to create a delicious, reduced sugar serve, in no time at all. We also know that versatility and value matters more than ever right now in a tough economy, so the hard working many hats potential of White Tea can be a strong and useful addition to any bar, cafe, or coffee shop offer.”

Government outlines plans to help cut energy bills for businesses

Support for households, businesses and public sector organisations facing rising energy bills has been unveiled by the government.

New support for households, businesses and public sector organisations facing rising energy bills in Great Britain and Northern Ireland was unveiled by Business Secretary, Jacob Rees-Mogg, on 21 September, with the aim of supporting growth, preventing unnecessary insolvencies and protecting jobs the government’s press statement said.

Through a new government Energy Bill Relief Scheme, the government says that it will provide a discount on wholesale gas and electricity prices for all non-domestic customers (including all UK businesses, the voluntary sector like charities and the public sector such as schools and hospitals) whose current gas and electricity prices have been significantly inflated in light of global energy prices. This support will be equivalent to the Energy Price Guarantee put in place for households.

It will apply to fixed contracts agreed on or after 1 April 2022, as well as to deemed, variable and flexible tariffs and contracts. It will apply to energy usage from 1 October 2022 to 31 March 2023, running for an initial six-month period for all non-domestic energy users. The savings will be first seen in October bills, which are typically received in November.

As with the Energy Price Guarantee for households, customers do not need to take action or apply to the scheme to access the support. Support (in the form of a p/kWh discount) will automatically be applied to bills.

To administer support, the government has set a Supported Wholesale Price – expected to be £211 per MWh for electricity and £75 per MWh for gas, less than half the wholesale prices anticipated this winter – which is a discounted price per unit of gas and electricity. This is equivalent to the wholesale element of the Energy Price Guarantee

for households. It includes the removal of green levies paid by non-domestic customers who receive support under the scheme.

The level of price reduction for each business will vary depending on their contract type and circumstances.

Non-domestic customers on existing fixed price contracts will be eligible for support as long as the contract was agreed on or after 1 April 2022. Provided that the wholesale element of the price the customer is paying is above the Government Supported Price, their per unit energy costs will automatically be reduced by the relevant p/kWh for the duration of the Scheme. Customers entering new fixed price contracts after 1 October will receive support on the same basis.

Those on default, deemed or variable tariffs will receive a per-unit discount on energy costs, up to a maximum of the difference between the Supported Price and the average expected wholesale price over the period of the Scheme. The amount of this Maximum Discount is likely to be around £405/MWh for electricity and £115/MWh for gas, subject to wholesale market developments. Nondomestic customers on default or variable tariffs will therefore pay reduced bills, but these will still change over time and may still be subject to price increases. This is why the Government is working with suppliers to ensure all their customers in England, Scotland and Wales are given the opportunity to switch to a fixed contract/tariff for the duration of the scheme if they wish, underpinned by the Government’s Energy Bill Relief Scheme support.

For businesses on flexible purchase contracts, typically some of the largest energy-using businesses, the level of reduction offered will be calculated by suppliers according to the specifics of that company’s contract and will also be subject to the Maximum Discount.

A parallel scheme, based on the same criteria and offering comparable

support, but recognising the different market fundamentals, will be established in Northern Ireland, and if you are not connected to either the gas or electricity grid, equivalent support will also be provided for non-domestic consumers who use heating oil or alternative fuels instead of gas. Further detail on this will be announced shortly, the government added.

The government says it will publish a review into the operation of the scheme in three months to inform decisions on future support after March 2023. This review will focus in particular on identifying the most vulnerable nondomestic customers and how the government will continue assisting them with energy costs.

Prime Minister Liz Truss said: “I understand the huge pressure businesses, charities and public sector organisations are facing with their energy bills, which is why we are taking immediate action to support them over the winter and protect jobs and livelihoods.

“As we are doing for consumers, our new scheme will keep their energy bills down from October, providing certainty and peace of mind.

“At the same time, we are boosting Britain’s homegrown energy supply so we fix the root cause of the issues we are facing and ensure greater energy security for us all.”

Kate Nicholls, CEO of UKHospitality said: “This intervention is unprecedented and it is extremely welcome that government has listened to hospitality businesses facing an uncertain winter. We particularly welcome its inclusiveness – from the smallest companies to the largest - all of which combine to provide a huge number of jobs, which are now much more secure. The government has recognised the vulnerability of hospitality as a sector, and we will continue to work with the government, to ensure that there is no cliff edge when these measures fall away.”

Kite Packaging opens campus to accommodate business expansion

As part of their ongoing growth strategy, Kite Packaging have opened a state of the art Kite Campus in Puma Park, Coventry to better serve clients and employees.

Adding almost 190,000 square ft, their Coventry capacity now stands at 380,000 square ft, offering a considerably larger inventory to clients, they report, and with space for circa 40,000 pallets, great stock availability is also guaranteed, they claim. An additional 30,000 square ft of space in Unit 2 awaits expansion as the company will no doubt continue to grow with plans of increasing Coventry personnel.

Significant investment went into furnishing the new site, they add. with Kite supporting the local economy by hiring Midlands-based contractors where possible. The units feature new IT infrastructure and energy-efficient machinery, with 18 new forklifts, 14 low level order pickers, and a conveyor system to streamline warehouse processes. With no shortage for space, Kite’s mobile packaging laboratory can be

found parked at the site when not out on visits.

Complete with a meeting room suite, exceptional canteen and breakout space, the Campus also boasts a dedicated educational facility providing on-site training for employees and customers as well as a great work environment. Surrounding wildlife has been preserved and landscaped with walkway access, benefitting the employees without disturbing the natural environment.

The move saw more green initiatives accommodated, enabling Kite to refine their existing sustainable operations in their new home. While modern insulation and smart lighting are employed for energy efficiency, the site has also been fitted with solar panels to source renewable power. A campus-wide recycling initiative has been implemented, along with Kite having their very own on-site water recycling plant for self-sufficiency. To add, electric vehicle charging points have been installed across

the premises with the opportunity to add more if the need arises.

Councillor Jim O’Boyle, cabinet member for jobs, regeneration and climate change, said: “Our teams have worked closely with Kite Packaging for a number of years to support their expansion and helped them find suitable locations within the city to really help the business grow. It’s fantastic to see businesses adapting greener initiatives and accessing the support on offer.

“We work hard to support businesses in the city, whether that’s establishing new businesses, supporting post-COVID recovery or assisting businesses in expansion. Securing and developing businesses creates jobs for local people and supports the economy, so we want to make sure businesses get the help they need.”

“As a result of this investment in the new site Kite Packaging are forecasting the creation of another 170 jobs in addition to the staff already employed across its Coventry operations.”

Four new independent coffee brands join Podback

Podback - a nationwide coffee pod recycling service - has expanded its membership, with four new independent brands coming on board.

Difference Coffee, Little’s Coffee Co., Neighbourhood Coffee Roasters and Roastworks Coffee Co are the latest brands to join Podback as members, meaning that pods from 16 brands can now be recycled via Podback.  Podback is a not for profit recycling service created by the leading names in pod coffee systems, Nestle and Jacobs Douwe Egberts, to give coffee pod consumers simple and easy ways to recycle. Launched in April 2021 the programme has seen significant growth so far in 2022, with over 500,000 households now able to recycle pods as part of their local authority kerbside service, and growing support from across the coffee and grocery sectors.

Customers of Podback members can recycle their pods via kerbside collection or drop off (member brands provide their customers with free Podback recycling bags, which can be sent back for recycling via their nearest Collect+ drop-off point (there are over

6,500 Collect+ drop-off points in local stores across the UK, open seven days a week).

Rick Hindley, executive director of Podback, said: “Podback was created to enable consumers to recycle plastic and aluminium pods through one, easy to access and consistent scheme. Welcoming these four new brands as members is another step towards making Podback the category-wide solution for recycling pods. We look forward to working with each of them to raise awareness of Podback in their businesses, and helping their consumers to ensure every pod enjoyed, is recycled.”

Through Podback, used aluminium and plastic pods are reprocessed in the UK. Recycled aluminium pods are used in the manufacture of beverage cans and car components, and plastic coffee pods are recycled into durable plastic products including furniture and industrial packaging. The used coffee grounds go through anaerobic digestion to produce a combination of biogas and soil improver (for further information about the Podback scheme visit www.podback.org).

200 Degrees introduces new head of people

200 Degress Coffee has welcomed Charlotte Coore as head of people, the new position having been added to support the business and its people as it continues its expansion plans.

200 Degrees, which has 17 coffee shops across England and Wales, recently announced a significant milestone of reaching 200 team members during its tenth anniversary in business, and with a strategy to open five new coffee shops each year the business continues to expand its team in its shops, roast house and central team.

As head of people, Charlotte Coore will be leading the business’s HR department, supporting the company’s core values and culture across all operations, as well as supporting the employee journey and experience at 200 Degrees - from attraction and onboarding through to learning and development, rewards and equality and diversity, say the company.

“200 Degrees is a team-centered

business which has an ambitious growth and innovation strategy - so it’s a really exciting time to be joining,” said Charlotte Coore.

“With growth comes much opportunity and given the current job market, it is important to continue to champion 200 Degrees’ culture and values, as well as continuing our investment into our skilled team.

“In my new role, I will be leading the people agenda by implementing practical initiatives and transformation projects and helping the wider team get more involved in the business, its decisions and direction.

“As the saying goes, ‘people are a company’s greatest asset’, and I very much look forward to working with everyone at 200 Degrees – plus I am a huge foodie and coffee drinker too, so that is a bonus!”

Rob Darby, CEO of 200 Degrees, added: “I was given a great piece of advice a long time ago to invest in the very best people and that advice has paid

dividends since Tom Vincent and I started the business 10 years ago. Charlotte is a wonderful example of this, and we are all really pleased to welcome her to the 200 Degrees family.

“We are lucky to have a tight knit and committed team ethos. As we continue to expand, we want to make sure we are doing everything we can to ensure all our people at 200 Degrees have the same great experience.

“Hospitality is a fantastic industry to build a career in and we put a lot of focus and thought into recruiting and retaining staff, so we’re always keen to learn more about what we can do to optimise our working culture. Charlotte is a skilled HR and people expert and will help us embed and champion our values and look after our incredible team.”

Speciality coffee roaster celebrates success seven times over

market where all products submitted for judging are blind tasted by a panel of experts.

Iron & Fire’s coffees have previously received awards in 2017, 2019 and 2021, but at the latest round of judging, seven of its coffees were recognised for their outstanding taste.

Bloc, Zewdu and Mombassa Twilight.

Speciality coffee roaster, Iron & Fire, is celebrating after an unprecedented seven of its coffee blends were awarded star status at one of the world’s most coveted food awards – The Great Taste Awards – widely recognised as a stamp of excellence in the food and drink

Iron & Fire’s Severn Blend is a South American coffee and offers a full bodied and smooth coffee drink with rich chocolatey, nutty flavours. The judges, when awarding it two stars, commented on its consistent, even roast and hazelnut tones. The other Iron & Fire blends recognised were Colombian Jazz, Iron & Fire’s flagship coffee used by coffee houses and restaurants the length and breadth of the country, On the Rocks (a whiskey barrel aged coffee), Tutti Frutti, Choc a

Speaking of the awards, Iron & Fire’s founder, Kev Burrows, said: “It’s great to be recognised for what we do.  Our goal is to produce great coffee that both consumers and coffee shop owners love, but it’s always reassuring to gain additional validation from those who judge our coffees purely on their taste.  The awarded coffees cover a huge spectrum of tastes and we have spent a lot of time carefully crafting roast profiles for all these coffees, so it’s nice to know the effort is appreciated.

“We’ve built a great team of people who are passionate about coffee, invested heavily in state of the art equipment, and spent countless hours on our own research to perfect the coffees we produce and receiving these awards makes that all worth it.”

New vegan bakery range from Clive’s Purely Plants

the growing plant-based market.

The Devon-based 100% vegan bakery has achieved significant growth in recent years, it reports, and is expanding into foodservice to help operators capitalise on the rise of vegan, vegetarian and flexitarian diets (appinio research shows 64% of Brits bought vegan food in 2021 and according to yougov data, 14% of the population identities as flexitarian).

The new foodservice range includes four hot pies in puff pastry with some of the brand’s tasty favourite fillings such as creamy mushroom with a chestnut, shiitake and porcini medley, and their popular saag aloo recipe with calming coconut and fiery ginger.

Clive’s Purely Plants has launched a new foodservice range of organic, plantbased pies, gluten free tarts, sharing quiches and snacking rolls to help cafés, restaurants, bars and delis tap into

Their newly developed Red Pepper Harissa Quiche is a four-portion product with a pumpkin seed crust which packs a lot of flavour, say the firm. They are also offering a Tomato & Olive Tart in gluten

free pastry, as well as a new range of handheld ‘soysage’ rolls - perfect plantbased treats to take advantage of food to go opportunities, they propose.

Clive’s was originally founded in 1986 by Clive Lowe, who began selling pies from the back of his bicycle. Since then, operations have grown considerably, particularly in the last five years under Clive’s new vegan ownership.

The business is now headed up by Esther Pearson as managing director and vegan investment fund Veg Capital, led by Matthew Glover as managing director. Since joining Clive’s in 2018, Esther Pearson has brought 15 new products to market and moved operations to a new food manufacturing site in Dartmouth, investing £1.2 million in the purposebuilt refurbishment.

“We’re so excited to be launching into foodservice. We’ve gone through a huge amount of change in the past few years and the timing couldn’t be better for us. We’re ready and raring to take our products into the out of home sector and can’t wait to see customers enjoying our products in cafes, restaurants, bars and delis. We’ve also just had a very positive BRC audit recently and are on track for AA standard,” said Esther Pearson.

ceda runs first Water Regulations Training Course with Water Regs UK

September saw ceda run their first Water Regulations course at First Choice, in partnership with Water Regs UK.

The first course was attended by five engineers from Northern Catering Equipment and Tailor Made Catering Equipment Services Ltd, all of whom passed with flying colours. This now enables them and their company to apply for membership of a Water Company Approved Contractor Scheme, meaning that they can selfcertify that their work is in accordance with the regulations. It also eliminates the need to give notification and

seek approval from Water Companies before commencing work.

Dan Mellor, Northern Catering Equipment, said: “I found the one-day course very useful and relevant to my job. The session on contamination clarified the need for air gaps or check valves for some equipment. Jim Rowsell of Water Regs UK, who led the course, explained everything really well and I would certainly recommend the course to other engineers.”

Working in partnership with Water Regs UK, the course was developed as part of ceda’s role to encourage members and partners to ensure that

their engineers are knowledgeable and competent in all aspects of their jobs. The course is one of the essential training modules for the Catering Equipment Installers Industry Training Standard which is the only route for non-gas accredited installation engineers to qualify for a CSCS card.

The course involves studying learning material for at least three weeks prior to the one-day course. The day of the assessment itself involves a review of the studied material in the morning prior to taking a multiple choice assessment in the afternoon.

Founder of The Alan Nuttall Partnership passes away

Alan David Nuttall, a pioneer of retail environments, passed away on 11 September 2022, following a short illness, the company have reported.

The Alan Nuttall Partnership comprises Flexeserve and Nuttall brands, and announced the sad loss of its visionary founder and former chairman, 80, who had wholeheartedly served the business for 56 years before taking a less active role in 2022.

Born on 3 July 1942, this year he celebrated his eightieth birthday and assumed the position of the partnership’s founder, having placed the employee-owned business in a strong position to continue its journey, with the Partnership’s board saying they are fortunate to build on this already rich heritage.

Alan Nuttall’s remarkable vision was a trademark of his career, with his revolutionary self-service fruit retail model, developed in 1975, still in common use today, having been adopted by many major supermarkets, including Asda and Morrisons.

A proud Yorkshireman from a working-class background, he will be remembered as a passionate entrepreneur who had a nurturing presence, both as a friend and mentor.

Well regarded for embodying true entrepreneurial spirit, his story of small beginnings started in 1966 when he launched – with just £137 – Alan Nuttall Ltd specialising in greengrocery shopfitting.

The Partnership Board said: “His presence was enormous and undeniable. We shall remember him as a visionary, whose commitment to both his business and his family were second to none. Much loved and respected, his legacy and passion for the business will continue to live on.”

A keen innovator, he was inspired

by the self-service fruit shops he saw in the U.S. and developed the UK’s first ever self-service system for fruiterers in 1975. A year later, this led him to create Fruity Fruits, which went on to be the largest independent fresh produce wholesale and retail business, employing 650 people in the UK when it was sold to Birmingham Co-op in 1989.

Jamie Joyce, CEO of Flexeserve, said: “Alan was an inspirational mentor. He had a way of nurturing people to reach their potential – I experienced this first-hand. I’ve known him for my entire career and, without him, I would not be where I am today. I’m forever grateful and will miss him tremendously – both professionally and personally.”

Among his many achievements, Alan Nuttall celebrated two Queen’s Awards for Enterprise, awarded twice in the Innovation category – first in 2005 and again in 2022. He also met Queen Elizabeth II and members of the royal family at the opening event for one of his landmark shopfitting

projects for the prestigious Fortnum & Mason.

He leaves behind his beloved wife of 56 years, Jacqueline, as well as two daughters, a grandson and great grandson. He also, of course, leaves behind his professional legacy, The Alan Nuttall Partnership – a prospering, globally-operating business employing in excess of 200 Partners across two locations.

Matt Hornblower, CEO of Nuttall, added: “It is more important than ever to acknowledge Alan’s commitment to creating a Partnership that recognises the team of talented and dedicated individuals who can continue to drive it forward. The steps we have taken together with him in recent years towards becoming employee-owned have ensured that, long-term, the business is in safe hands – those of its passionate Partners.”

The teams at Flexeserve and Nuttall added that they are immensely saddened by Alan’s passing, and that their thoughts are very much with his family and close friends.

New paper cup recycling initiative

Huhtamaki and Stora Enso have joined forces to launch a new paper cup recycling initiative called The Cup Collective.

The programme, which is the first of its kind in Europe, the partnership claim, aims to recycle and capture the value of used paper cups on an industrial scale, and initially, the programme will be implemented across the Benelux. With the aim of setting new standards for paper cup collection and recycling in Europe, The Cup Collective has issued an open invitation for partners from across the supply chain to get involved in working towards a systemic European solution.

The EU has set recycling target for paper and board packaging of 85% by 2030. Paper cups are recyclable but need to be collected before they can be turned into new paper products. The Cup Collective initiative will create the necessary collection infrastructure to significantly increase the recycling rate of wood-fibre in paper cups. Above all, the programme will make it as easier for consumers and businesses to collect used paper cups to be regenerated into valuable recycled raw material.

The first paper cup collection bins will be available in restaurants, cafés, office buildings and transport hubs in the Brussels and Amsterdam metropolitan areas. The Cup Collective aims to recycle

half a billion paper cups in the first two years and, as it is designed to be scalable, has the capacity to significantly increase recycling volumes in Europe. The programme is managed by Co-cre8, a UK-based firm with over a decade’s experience in designing and implementing recycling programmes across Europe.

“Huhtamaki is a world leader in developing and manufacturing recyclable fibre products. For us, every cup counts. We want to go to the next step and ensure that recyclable cups also get effectively recycled. We have combined the best expertise from Huhtamaki and Stora Enso to create this new vision for industrial scale cup collection and recycling,” said Eric Le Lay, president, Fiber Foodservice EAO at Huhtamaki.

“Stora Enso wants to accelerate the circularity of all packaging materials and we have an excellent foundation to make that happen. The paperboards we make are designed to be recycled and our own production sites, including Langerbrugge in Belgium, can process and recycle paper cups into new fiber-based products. By partnering with Huhtamaki and Co-cre8 we will now be

able to provide a platform to collect and capture the value of paper cup fibers on an industrial scale,” added Hannu Kasurinen, EVP, Stora Enso Packaging Materials division.

The Cup Collective will work with partners throughout the supply chain, from the largest restaurants and café chains, retailers and transport hubs to independent coffee shops, collection partners, waste management operators and policymakers across Europe to address the challenges to recycling and deliver a viable scalable solution for Europe. Initially, it is being financed by the two companies but a key factor in the success of The Cup Collective will be its ability to become self-funding in the future.

Those with an interest in taking part in this new programme should contact Co-cre8 via the Cup Collective - https:// thecupcollective.eu.

Paddy & Scott’s crowned Suffolk Business of the Year

Suffolk coffee brand, Paddy & Scott’s, has been named Business of the Year in the prestigious Suffolk Business Awards.

Paddy & Scott’s entered the Medium Business of the Year Award at the Suffolk Business Awards and, after being named the winner at the awards ceremony at Milsoms Kesgrave Hall on 29 September 2022, was put forward for the Suffolk Business of the Year Award and beat off 12 other contenders to claim the top award.

“This is the first time we’ve entered a competition like this so to win the top prize is a fantastic achievement and great recognition for the business and the hard work the whole team puts in,” commented Jon Reed, CEO at Paddy & Scott’s.

The judging panel singled out Paddy & Scott’s as a ‘truly Suffolk business’ and ‘a worthy winner’. “Paddy & Scott’s has fabulous values, not just in relation to sourcing and growing its own beans, but also in relation to its staff ethos,” judges said. “They are not simply focused on profitability, they genuinely care about the industry, and the impact they can have both here and where the coffee is farmed. Social impact is totally ingrained in the business as much as the quality of their coffee and the service their customers receive.”

Run by Newsquest, publishers of the East Anglian Daily Times and Ipswich Star, the theme of this year’s awards was growth as companies looked to new opportunities

against a highly challenging economic backdrop. “The last few years have been a rocky time for all businesses, but particularly hospitality,” added Jon Reed. “But we’ve taken on the challenge and adapted our business significantly to take advantage of new opportunities. We care about our staff, our customers and our impact on the environment and will continue to strive to be the best we can be.”

Since launching in 2007, Paddy & Scott’s has funded its own farming project in Kenya which supports the local coffee-growing community with jobs, equipment and education. Alongside a retail range of coffee products, it also operates a number of Paddy & Scott’s cafes across the country.

Brakes launches comprehensive Christmas campaign

Brakes has launched a new support package to help operators across all sectors maximise Christmas trading and manage costs.

Headlining the campaign is a 10% cashback offer which is available until 31 December 2022 across key categories including meat and poultry, Christmas tableware, wine and Champagne, as well as various cashback offers on favourite brand products.

The company has also announced the launch of some new Christmas products, from decadent desserts like Chantilly Individual Belgian Chocolate and Caramel Pyramid to starters like their Scottish Smoked Salmon & Prosecco Parfait.

The new products join a mix of traditional Christmas favourites, on-trend twists and plant-based alternatives giving operators a comprehensive range to help ensure that they have the perfect Christmas menu solution for every customer taste, say Brakes. Supporting the new products are a range of insight-based, interactive menu suggestions to help chefs create perfect menus, including step by step recipe cards with allergen information, all of which have vegetarian, vegan and gluten-free options.

Paul Nieduszynski, chief commercial officer for Sysco GB, said: “We have almost 1,000 products in our Christmas range with some fantastic new products that will enhance any service. We recognise that this year, our Christmas offer needs to be about more than just range. That’s why we’ve introduced a fantastic online cashback offer, providing some much-needed support.”

The Christmas cashback offer will be supplemented by other promotions, including the return of Brakes’ popular ‘free case of vodka’ promotion on centre of plate products.

More than 80% of employees see a decline in training options as their career progresses

A new toolkit has revealed a missed opportunity by hospitality businesses across the UK to easily upskill their workforce in order to combat current staffing issues hitting the sector, it claimed.

The toolkit, which is called See V and has been launched to the sector by HIT Training, shines a light on how outdated perceptions around lifelong learning pathways – such as apprenticeships – are holding businesses back from training valuable team members at all career levels.

Many employees are also unaware of the potential to diversify their skillset quickly and easily by training via an apprenticeship scheme throughout their professional lives, HIT Training found, and less than half of businesses (46.3%) offer apprenticeships to staff at all career levels, and most employees (58.5%) believe apprenticeships are for school leavers.

In fact, only one quarter of employees (25.9%) see apprenticeships as a viable training option for anyone at any stage of their career, the company also found. However, 77% of all people surveyed by HIT Training said that if they were offered a job with the prospect of doing an apprenticeship to develop their skills, they would in fact take it.

“There are huge misconceptions around apprenticeships in the UK,” said Jill Whittaker OBE, managing director of HIT Training.

“Most employees believe they are only for those leaving school, and less than half of businesses offer this flexible training option to workers at all career stages, meaning there are great swathes of employees around the country

with untapped potential talent, or who think they have no means to diversify their skills while remaining in with their current employer.

“At HIT Training, we’re dedicated to educating hospitality employers on the benefits that apprenticeships can bring an entire workforce, not just new starters – such as improved wellbeing, better career progression and a more loyal team less likely to seek better opportunities elsewhere.

“I urge anyone who’s interested in nurturing their team and wants to transform the ambition many employees harbour into useful skillsets to download our new See V toolkit.”

The See V toolkit aims to look beyond the traditional experiencebased CV, and shares insights from leading HR professionals on how to spot signs of talent hiding within a hospitality team. This untapped potential applies to leadership teams too, claim HIT. While 83.3% of businesses believe it is important for senior level employees to undertake continued training and development courses, less than half (40.3%) offer apprenticeships and training courses geared towards senior management – and more than 80% of employees (81.9%) agree that there’s less emphasis placed on training and development as they progress in their career, they found, adding that they feel it’s time to turn this around and bring fresh ambition to the surface.

“Considering the sector continues to face ongoing staffing issues, with vacancies unfilled, and current employees feeling overworked and at times undervalued, employers would be wise to recognise the potential talent nesting within their teams already,” added Jill Whittaker.

Milksha launches in the UK

The globally well-established Taiwanese brand, Milksha, has over 300 stores in Taiwan and around the world and now the long-awaited bubble tea brand has arrived in the UK, with its first flagship store located on Shaftesbury Avenue, London.

“Healthy” is probably not a word people normally associate with bubble tea, yet Milksha feels that it has successfully challenged perceptions of bubble tea as an unhealthy indulgence and instead offers a refreshing beverage that can be enjoyed guilt-free.

Founded by a dairy farmer from Southern Taiwan, Milksha hasn’t strayed far from its roots, priding itself on offering premium quality bubble tea available in unique, customisable flavours, made with fresh milk and stringently selected ingredients. It sources high quality loose leaf tea from various regions around the world. The signature translucent pearls are free from preservatives and colouring, and soaked in honey. This time-honouring process not only lets the pearls shine in golden colour but also gives it a natural aromatic honey taste, say the brand.

Milksha’s menu is divided into several categories, ensuring that even those new to the delights of bubble tea can easily navigate the wide selection of treats on offer. Fresh milk is blended with the likes of premium Japanese matcha, Genmaicha, French Valrhona cocoa and freshly cooked taro to create a smooth, full-bodied sip. Milksha selects taro grown in the best region of Taiwan, so the fragrance and texture are exceptional, they claim. Cooked in store by Milksha’s expert team the taro is hand-smashed into taro paste in order to keep chewable taro cubes, allowing customers to enjoy a cup full of satisfaction.

Milksha’s fruit and speciality drinks feature refreshing options like strawberry green tea and lemon black tea, and for those seeking a more indulgent option they can opt for the frothloaded cloudy cream teas, whipped freshly in store.

A fully customised service allows for the option to add toppings, select hot or cold, and adjust the ice and sugar levels to taste. The bakery offers fresh, hand-crafted cakes free from artificial preservatives, colours and flavourings, all baked from scratch on site (Milksha’s Orient inspired ice-cream, includes flavours such as Miso Caramel and Chocolate Uzumaki).

Milksha says that it is also committed to its sustainable brand philosophy and to making a minimal impact on the environment, integrating renewable and biodegradable alternatives into its business practices such as 100% biodegradable bamboo straws and paper cups to reduce plastic usage.

Providers

New premium 61% hot chocolate from Notes

Notes Coffee Roasters has expanded its range for foodservice with the addition of a new, single origin, 61% hot chocolate from Columbia – further supporting caterers to tap into growing demand for premium h ot beverages, say the company.

The chocolate flakes, available in a 1kg bag with tasting notes of chocolate cookie, butterscotch and red berries, offer the same authentic sourcing and ethical standards that caterers and consumers have come to expect from Notes’ coffee.

Made with 61% unrefined panela and Cacao Fino de Aroma beans (Trinitario and Criollo) grown in the Santander, Tumaco, and Huila regions of Columbia, Notes says that it is using its strong relationships with growers to expand its range outside of coffee for the first time.

Ali Anderson, sales manager at Notes Coffee, said: “A premium hot chocolate used to mean marshmallows and whipped cream, but as with the coffee market, we’re seeing expectations rise from consumers in line with growing

awareness. Demand is rising too – Kantar figures showed a resurgence in hot chocolate during Covid, with sales up 13% in the lockdown periods of 2020, and interest has not waned.

“We’re giving caterers the opportunity to meet that demand for higher quality chocolate drinks, with a premium product made from 61% cocoa beans that ticks the boxes for ethical, sustainable sourcing too.

“This includes working with the industry to support a long-term vision to improve wellbeing, protect the environment and increase the income of producers in Columbia, prioritising the protection of children, women and young people.

“We’re proud of the relationships we build with farmers across the world. In Columbia, they’ve implemented agroforestry systems to ensure cocoa serves as a reforestation crop and drives the protection of biodiversity. We also support efforts to ensure zero deforestation by promoting environmental awareness and good agricultural practices with small producers.”

Belgium’s largest coffee roaster makes all of its coffee pads eco-friendly

The largest coffee roaster in Belgium –Beyers Koffie – has started using a brand new, state of the art production line and is making all its coffee pads compostable, and therefore more sustainable, the company have announced.

In 2021, Beyers Koffie, launched a new brand identity alongside a clear ambition of ‘Taking Coffee Further’. As a result, the coffee roaster has invested heavily in recent years to further grow to become a leading sustainable coffee roaster for third parties. These developments include producing its own green electricity on its site in Puurs-SintAmands, using high-tech energy-efficient roasters with heat recovery, installing its own water purification system, and working with 100% green electricity and compensating for all CO2 emissions generated roasting coffee.

Making sure that as much of Beyers Koffie’s packaging is sustainable, recyclable, and compostable is an essential part of these efforts and after producing home compostable coffee capsules for its customer

HEMA earlier this year, Beyers Koffie is now converting its entire production of coffee pads to compostable PLA filter paper. The filter paper of these pads is made from 100% natural materials, such as corn and/or sugar cane. You can therefore dispose of them in the green waste. The coffee is just as tasty, claim the firm, but these pads are also better for the environment.

This is a significant development when you consider that about half of all coffee that Beyers Koffie produces every year for its customers is packed as a pad - a total of 1.4 billion coffee pads annually. To drive this production in the right direction, especially given the expected growth

of PLA coffee pads, Beyers Koffie has invested in a brand-new pad production line that was officially put into production on 12 October 2022. The production line has a capacity of 1,400 pads per minute, which will result in an annual production of 330 million coffee pads, and the investment for this is approximately EUR 3 million.

Cory Bush, CEO of Beyers Koffie, said: “Beyers Koffie has been producing coffee in pads for 20 years, and was also the first roaster to offer them for private label. We now notice that more and more of our customers are choosing this environmentally friendly option of PLA filter paper. This will be our standard from now on, simply because we want to make sustainable coffee the norm. The investment in the new production line was therefore necessary in order to serve our customers even better in the future. It also confirms what Beyers Koffie has been doing since 1880 and emphasises our plans for the coming decades‘Taking Coffee Further’ –  in other words, more and better coffee.”

Bouncing back

Despite the challenges of recent times, there are positive signs of improvement in the food to go arena for operators prepared to pay keen attention to the changing behaviours and particular menu preferences of their customers.

UPBEAT

The food to go market took a massive hit during the pandemic lockdowns and the effects of ‘hybrid working’ took a significant toll on the sector.

Although predictions for this sector’s growth of 31.8% this year - to a value of £21.3 billion (Lumina Intelligence’s UK Food To Go Market Report 2022) - is good news, another challenging period lies ahead for caterers. Will we see the re-emergence of Covid and its restrictions over the winter months? And will soaring prices affecting food supplies, fuel, utility bills and taxation deal another blow to the already beleaguered hospitality sector?

Earlier this year, Blonnie Whist, insight director, Lumina Intelligence, revealed: “Firstly, the re-opening of hospitality, as well as recovery in city centre footfall, will drive food to go occasions as more consumers return to offices at least some of the working week. Secondly, recovery in travel and tourism will boost food to go throughout key parts of 2022, including the summer months. Thirdly, food to go is a relatively low ticket and is well placed to capitalise on tighter budgets as consumers feel the impact of cost increases across food, fuel and utility bills as well as taxation.”

Regarding consumer-led trends, a Mintel report (Mintel’s UK Menu

Trends Market Report 2022) states that “despite the re-opening of sit-down restaurants, demand for takeaway food has remained high, breakfast, brunch and lunch takeaway occasions continue to see growth in participation over the past year. A diverse and high quality menu will attract custom and lower prices would encourage 16-24 year olds to eat more plant-based fast food meals, as Generation Z-ers lead the charge for more affordable and sustainable meal solutions.”

“Although consumer budgets are squeezed, expectations around food quality, choice and innovation remain high. Operators will be looking to recover profits without compromising on standards of menu choices, grab and go options that are appealing, and menu items that can be pre-prepared or offer quick cook solutions are ideal,” says Greta Strolyte, brand manager at noodle brand, Lucky Boat.

“A popular menu will take into consideration current trends and there are a few safe bets too; cuisines that draw in customers time after time – the interest in world foods has not abated, and the demand for Asian dishes has remained high. Asian classics, such as stir fries and noodle soups are not only popular, but speedy to prepare and transport well for

a grab and go scenario, as well as a great option for delivery and take away too.”

According to Bidfood (Bidfood’s Food & Drink Trends 2022), “rapid digital innovation and the lasting impact the pandemic has had on our lifestyles and routines has completely shaken up the role that time, space and location play in our lives’ this has resulted in a change in peoples eating habits” and “this new found freedom is likely to drive demand for all-day menus, brunch occasions and more snack-type meals”, indicating that grab and go choices will need to be diverse, with operators needing to seek out products that provide versatility across all day meal occasions, as well as delivering quality.

FOREVER POPULAR

“By 2025 outlet growth in the food to go market is expected to reach its highest figure in six years with 156,120 outlets (Lumina Intelligence’s UK Eating Out Market Report 2022), so it’s important for operators to remain competitive by offering the convenience and variety that consumers are looking for in a food to go menu. Handheld options produced with speed, efficiency and consistency are the ideal food to go format and quick for consumers to grab and go during a busy day,” says Karen Heavey, brand manager for Kerrymaid.

“Sandwiches remain the ultimate food to go item, with more than three billion sandwiches purchased from UK retail or catering outlets each year (British Sandwich & Food to Go Association data). Cheese remains a popular sandwich ingredient and consistently ranks highly in any survey of the UK’s favourite sandwiches, both on its own and paired with various other ingredients. It is perhaps due to its versatility that cheese accounts for 15% of the market as the second most used ingredient (British Sandwich & Food to Go Association data).

“Including hot options increases the appeal of a sandwich offering and enables operators to target different dayparts. Breakfast is a key to go occasion for a satisfying hot snack and when it comes to filling breakfast sandwiches, baguettes, wraps or panini, cheese remains one of the most popular options and adds that finishing touch to breakfast staples such as bacon, sausage and ham, or their plant-based alternatives. The ever popular breakfast croissant also becomes a more substantial savoury snack when filled with bacon, ham or mushrooms and topped with cheese.

“Lunch has seen the biggest increase in daypart share (Lumina Intelligence’s UK Food To Go Market Report 2022), driven by workers returning to offices looking for quick and affordable options, and to go options fit the bill perfectly. Supermarkets have been stealing share of the lunch to go market with their ranges of prepacked sandwiches, so café operators can differentiate their offer with made to order sandwiches that can be

customised to consumers’ personal preferences. Speed of preparation is key and Kerrymaid Rich & Creamy Buttery, for instance, spreads straight out of the fridge, while Kerrymaid Sunflower Light offers an alternative to a dairy spread for vegans.

“A toasted cheese sandwich is one of the most satisfying and tasty hot lunch to go options and lends itself well to numerous variations. Add extra flavour with additional ingredients such as ham, bacon, mushrooms, tomato or tuna, or take it to a whole new level with balsamic onions or salt beef and pickles. Varying the bread type also elevates the snack, with sourdough bread, panini and ciabatta all popular options.

“Consumers, particularly millennials and Gen Z, are increasingly seeking snacks that reflect global cuisines and operators can cater for them with tacos, burritos and quesadillas with cheese as a key component, for instance, cheese and refried beans for a taste of Mexico.

“It’s important to use a cheese that offers high performance and Kerrymaid Grated provides a more even melt than standard cheddars and less oiling out, delivering a higher standard in hot sandwich options. It also comes in white and red varieties, so you can add to the variety on your menu by changing up the colour.

“Another option is to use cheese slices and Kerrymaid Slices can be used for paninis, wraps, sandwiches as they are easy peel for a quick service at busy lunchtimes. Providing a smooth, even melt without becoming translucent, they deliver a rich cheesy flavour and come in original or vegan varieties so you can offer hot handheld snacks for customers following a plant-based diet too.”

NEW OPPORTUNITIES

Launched at this year’s Casual Dining Show, The Sausage Man’s Sausage2Go unit, presents a hot-hold solution for caterers across all sectors wishing to offer hot dogs as a quick serve or grab and go option.

The Sausage2Go unit is available on loan directly from The Sausage Man,

with two tier ‘bartop’ Sausage2Go units available in 884mm height/356mm width/66omm depth, or 884mm height/975mmwidth/660mm depth. Free standing units are also available in various sizes.

The Sausage Man UK Ltd is a UK-based supplier of high-quality German sausage and other speciality foods and drinks, having been importing premium sausages and other speciality foods from Germany since 2005. Having provided wholesale products to foodservice for over 15 years, The Sausage Man opened up a retail offering in 2020, and now delivers authentic German products directly to consumers across the UK, exceeding sales of 10 million sausages per year in 2021 with revenue of £4.5m in 2018/19 and £5m in 2019/20, they report.

They offer five bestselling sausages from their extensive range to help kick off the Sausage2Go launch, including Bratwurst, Bacon Krakauer, Cheese Frankfurters, Chilli Beef or Vegan Hot Dogs to entice custom. All sausages are fully cooked, ready to eat and reheat, and are supplied chilled or frozen, benefiting from a long shelf life (the sausages are offered for sale accompanied by high quality brioche baguettes from bakery brand St Pierre).

Pepper brand, Peppadew® has launched a new crispy bite exclusively available for foodservice - Peppadew® Bites. Made in the UK, this luxurious branded offering balances the sweet, tangy flavour of their signature whole Piquanté Pepper, with a smooth, sumptuous West Country Soft Cheese filling, say the company, all coated in a crisp, panko-style crumb.

Peppadew® Bites are versatile too, working across a wide range of eating occasions and menu concepts, including starters, sides, small plates, premium bar snacks, tapas or as part of a sharing platter. It is this flexibility that makes these mildly spiced cheese bites an excellent option for wholesalers and RTM’s who service pubs, casual dining, QSR, fast food and street food operators, as well as those within the hotel and leisure markets.

The Sausage2Go unit is made by Flexeserve, specialists in hot-holding, flexible merchandising solutions, and facilitates the latest patented air recirculation technology, retaining heat without over-cooking for perfect food condition, superior flavour and texture,

DRIVING MARGINS

and no moisture loss throughout the day.

No catering experience is required, claim the company, with user-friendly control panels set over individual zones independently used to allow greater energy efficiency. Unit sizes range from countertop to freestanding with front and rear loading options, tailored to individual needs. Branding and packaging featuring The Sausage Man’s eye-catching visuals is also available to further enhance the offer.

On using the Sausage2Go unit at Ashton Gate Stadium Bristol, Dave Gorwill, concessions manager was impressed by its efficiency and by the popularity of The Sausage Man’s product, saying: “When we launched the 150g Porky Hot Dogs from The Sausage Man, we were surprised how quickly they sold - we had to cook more before kick-off! We restocked again for the break and the fans seemed to love the sausages so much that this will become one of our biggest selling food items.”

Their foodservice customers currently include wholesalers, pubs, restaurants, caterers, beer gardens and hot dog stalls, with the products also being served at all major events in the UK including Glastonbury, Winter Wonderland and Luna Cinema, as well as Christmas markets across the country. The German Embassy in London is also a regular customer, they report.

BAKERY TREATS

IGD’s latest research on the food to go market predicts that the market could be worth £23.4 billion by 2027, which would represent a 26% increase on pre-Covid levels as the sector continues to grow.

With hygiene still front of mind for conscious consumers, in some quarters the focus is still on how to deliver hygienic yet convenient solutions such as bagged snacks. St. Pierre, for example, offer a solution with its range of individually wrapped bakery goods, suited for impulse purchases and ideal for cross-selling with a hot drink, they suggest.

There are five bakery treats in the range, all individually wrapped for the ultimate in convenience and hygiene (Butter Croissant, Chocolate Filled Croissant, Millionaires Waffle, Brioche Waffle and Caramel Waffle), and with an RRP of just £1 each, they are a quick, simple and often unconsidered purchase for consumers – which makes them a real margin-booster at the point of sale, suitable for breakfast, brunch or as a snack throughout the day.

“Frozen and bake-off products can pose a number of challenges for busy caterers, not least because it needs careful forecasting to minimise wastage.

Top tips to help maximise handheld snack sales…

Create winning combos

Everybody loves a deal - marketing a hot drink with an individually wrapped croissant as a combo deal in the morning is a perfect way to upsell and drive margins. Morning goods continue to grow YOY even despite the pandemic, universally popular as a morning pick-me-up.

Promote the hygiene benefits

Everybody is more aware of hygiene for obvious reasons and individually wrapped products have come into their own as a result, offering speed of service and the highest possible hygiene standards – with the ultimate convenience for bag-laden customers too.

Point of sale placement

Remember to position goods at the point of sale to drive impulse purchases. Individually bagged snacks provide a fantastic upsell opportunity and St. Pierre’s range, for example, comes in shelf-ready packaging, to easily entice customers at the point of sale.

Don’t thaw/bake enough for a service and you could miss out on sales – thaw/bake too many and you are literally throwing money in the bin. Some caterers find that the quality is affected on the first or second thaw too,” says Scott Oakes, commercial manager for St. Pierre.

“Other caterers will prefer to make bakery snacks from scratch, but for many this is simply not an option due to any number of factors including staff competency, timing or equipment. It is inevitably very difficult to achieve a consistent bake every time from scratch.

“An alternative, of course, is to buy ambient products. St. Pierre’s range of ambient, individually wrapped bakery products offer a 45-day shelf life which not only cuts wastage but also deliveries too. It could not be simpler to serve grab and go morning products, combining the ultimate in convenience with the quality you would expect from a leading bakery brand.”

SEASONAL OPPORTUNITY

Baker Street says that it is giving foodservice customers the chance to tap into seasonal opportunities with the launch of its Stollen

Bites to the trade for the first time.

With Christmas markets rising in popularity, Baker Street’s Stollen Bites (275g) will provide caterers with the opportunity to create an authentic Christmas market menu in minutes –whether served with a cuppa, festive hot drink or as part of a sharing platter, they propose.

Suitable for vegetarians and made to an authentic German recipe featuring raisons and marzipan, Baker Street’s sweet treats have proved popular since they were launched to retail 2020. Now they are available via Booker foodservice in time for Christmas 2022.

“Stollen is a Christmas staple. When we first launched the Stollen Bites to retail customers in 2020, research showed almost 50% of consumers buy Stollen over the Christmas period (Strategy & Bread and Baked Goods Survey, June 2022), so the opportunity to extend this into foodservice is clear,” says Scott Oakes, commercial manager for Baker Street.

“Aside from the platter opportunity, almost a third (30%) buy Stollen as a snack for themselves with more than half

(51%) saying it is perfect for an afternoon snack. We developed a product suitable for snacking or sharing, and we’re pleased to be able to extend it to foodservice and help caterers add value to their Christmas menus.

“We have recognised the rise of Christmas markets and that has prompted us to extend availability into the trade. The number and popularity of festive markets across the UK are rising according to the Local Government Association, delivering real benefit for city centres – and there’s a real opportunity for pubs, restaurants, cafés and hotels to tap into that growth.

“Whether they are on the fringe of a successful festive market themselves, or in a position to provide an authentic alternative to what can be a costly night out in current climate, our Stollen Bites are a quick, easy and fuss-free way to tap into demand.”

Sowing the seeds of success at the Klondyke Group

One business that has capitalised on the coffee revolution is the Klondyke Group, an independent and family-owned chain of 22 garden centres located in Scotland, Wales and Northern England.

drinks menu, if managed correctly. Each of their sites features a plant centre, craft and gift retailing plus a restaurant and coffee shop, both counter-service operated.

In 2021, the Klondyke Group decided to review the company’s hot beverage offer as Keren Feeney, catering and food sales director explains: “I’d read an industry report which said 77% of consumers agreed that poor coffee quality is more discouraging than poor service. It made me realise how coffee savvy the public had become in a relatively short space of time.”

that if a customer liked the coffee, they would spread the word and promote the coffee shop and garden centre at the same time.

“We opted for an ‘all-rounder’, a Ringtons speciality grade Arabica blend with broad appeal that we felt customers would enjoy and come back for time and time again.”

WHOLE PACKAGE

HIGH EXPECTATIONS

When it comes to coffee, consumer expectations have never been higher. At one point, speciality coffee was consumed in niche, artisan cafés and only enjoyed by real enthusiasts. These days, however, coffee has become a big part of our culture and lifestyle in the UK (we drink over 95 million cups of coffee a day according to the Beverage Standards Association), and now high grade coffee is routinely available in ‘non specialist outlets’ where the focus is usually on the food offer (such as hotels, supermarkets, pubs, and garden centres).

With demand for quality coffee showing no sign of slowing down, there is great scope for garden centre operators in particular, such as the Klondyke Group, to turn a healthy profit from the speciality

As is the case with many garden centres, the Klondyke Group is a food and beverage destination, and in that respect, they are competing with not only the high street but also other leisure operators in the area who likely offer a great standard of food and drink.

“Competition is fierce and because we need to be on a level playing field if we are to compete, it was time to look at ways of improving the whole customer experience, coffee included,” continues Keren Feeney, who brought in coffee and tea specialist, Ringtons, who operates a BRC AA* accredited roastery in the north of England, to undergo a comprehensive review.

“Right from the start, it was clear that the key to unlocking the profit potential was getting the coffee offer just right for our particular customer base and the type of business we operate.

“With online reviews and word of mouth so important these days, we knew

John Broad, who heads up the Beverages for Business Team at Ringtons, emphasised to Klondyke the importance of the ‘whole package’. In terms of perfecting the offer, it’s not just about the choice of coffee. The equipment, staff training, machine cleaning and maintenance, and after sales care are all in the mix too, he feels.

Whilst at Ringtons’ showroom, Keren Feeney was able to try out a lot of coffee equipment to find a manufacturer and machine that she felt comfortable with, and with latte and cappuccino being the most popular espresso-based drinks sold in coffee shops, she was aware that the ability to deliver perfectly foamed milk is particularly important.

“This was something that concerned me as like others in the industry we have a lot of part time and casual staff and inevitably barista skills are not always as we would like them to be,” adds Keren Feeney.

“We were very pleasantly surprised. Technology has

certainly moved on. Our new Cimbali M26 traditional espresso machines and elective grinder-dosers incorporate smart technologies that take the guess work out of the whole brewing cycle. The result is perfectly brewed espresso every time, regardless of the skills of the barista.”

The milk management systems cater for dairy and plant-based milks and deliver perfectly foamed milk to a consistent standard which is ideal for lattes and cappuccinos and the all-important latte art. The rollout was smooth, and all sites received their machines on the days arranged.

“We lost no business during the installations due to the great work which went into the planning by John and his team,” recalls Keren Feeney.

“Staff training was given over two days and feedback from the catering managers on the training was 100% positive. Sam and John were engaging, humorous and helped even our very young or shy staff feel confident in making drinks on the new machines.”

With the rollout across all sites completed in August, how have customers reacted to the new hot beverage menu?

“Things are going incredibly well. It’s reassuring to know that we have Ringtons as our safety net. But, as we approach the start of the ‘hot drink’ season, I’m also delighted to report that sales are increasing and more importantly, customers are buying additional coffees after a meal, which is something they would not have done before,” says Keren Feeney.

Maximising sales

John Broad, head of Ringtons’ Beverages for Business Team

offers the following advice for operators looking to maximise sales from the hot beverage menu.

Get to know the machine and make the most of free on-site training

A new coffee machine is an expensive investment for most businesses, and it really is a case of you get what you pay for. A trusted brand is supported with excellent after sales service including maintenance agreements, technical support and regular training which all helps keep service levels high and the machine in tip top condition. Encourage your barista team to dive into the free training on installation day and you will soon start to see a return on your investment.

Don’t overlook the importance of perfectly foamed milk Espresso-based drinks with hot milk are a popular choice on the menu so it is really important that the barista can deliver a good standard of foamed milk. In this respect it’s good to know that quality machines are designed by baristas for baristas. Most features, including milk management systems, are ergonomically designed to make the job as easy as possible for the barista so the margin of error is reduced to a minimum, even when the pressure is on during peak demand. Take advice when choosing a coffee machine and avoid long queues at the till by ensuring that the performance and features match your business needs.

Create a routine for regular cleaning and maintenance

Around 75% of coffee machine breakdowns are caused by poor cleaning and maintenance. It is vital that the barista team get into the habit of regular end of day cleaning and occasional ‘deep cleans’ in order to keep the machine free from mineral deposits, tannin and stale milk that can build up over time and affect the taste and aroma of the finished drink.

Whether operating a traditional or a bean to cup machine, a specialist cleaner is recommended for key areas, such as the steam wand, milk lines, tannin removal etc. If in doubt, ask your machine supplier for details.

Profitable design

Good design and appropriate store fit-out can make or break the smooth-running and success of a coffee shop or café. Here, we share the views and ideas of two companies involved in store design and fitout, and who have experience of the café sector – Iron & Fire and Gadsby.

MORE THAN JUST THE FURNITURE

“Today’s high streets are abuzz with a rich and varied selection of coffee shops. In many cases, they’re a go-to venue and must cater for a diverse mix of busy creatives looking to work in buzzy surroundings, new mums meeting to compare parenting experiences, students fuelling their studies and business people abandoning the corporate office,” Kevin Burrows (pictured), founder, Iron & Fire

Speciality Coffee reminds us.

“And with this coming of age progression, comes the need for coffee shop owners – or those aspiring to be – to give much greater thought to the fit-out of a new venture so that they achieve stand-out in a highly competitive market. A coffee shop is, after all, more than just a great cup of coffee. It’s an experience and the more compelling that experience, the greater the margin you’ll make.

“Iron & Fire has worked with numerous independent coffee shop supporting not only their coffee purchasing needs, but also the aesthetics and layouts of their enterprises too. We call it the ‘feng shui’ of coffee shops!”

Firstly, advise Iron & Fire, consider your brand’s image and how the fitout will reflect this. Be clear on your style and then execute it to perfection. Whether it’s clinical white tiles, industrial chic, 60s retro, or a comfy lounge vibe, having a clear vision will help to rationalise the fittings that you invest in, they point out. However, don’t forget what your local food safety inspector is likely to see as appropriate - a scaffold plank bench may fit perfectly with your post-apocalyptic zombie themed vision, but the inspector may

not agree if it doesn’t meet hygiene standards!

“Think also about the flow of customers as they enter the shop. Where will they queue? Will there be table service? Mums on the post school drop off may need space for prams. Another important consideration is disabled access and movement within the shop. A small step may be easy for many but could be a nightmare to a wheelchair user. Viewing your potential layout through differing eyes is a good idea,” Kevin Burrows continues.

“Don’t forget to address staff needs too. What space will be behind the counter and how many people will need to work there when it’s busy? With an efficient layout, it’s amazing how little space you need, leaving more room for covers. But get it wrong, and it’ll soon turn to chaos when it’s busy.

“Espresso machine placement is also important - your back to the customer makes it harder to communicate but allows them to see your talents in action, whilst having the back of the machine towards the customer creates its own aesthetic issues. Side on to the customer is often the best compromise. Finally, remember a coffee machine should be at work surface height not counter height.”

The physical location of equipment is another consideration given its effect on efficiencies, advise Iron & Fire. Is there space for a small bake-off oven out front, or will food prep be managed elsewhere? Where will dishwashing be carried out, and is there space for sufficient cups and crockery? Buying extra cups may act as a buffer during busy times but will require storage space. A bad layout or ill-placed equipment could require another member of staff to make up for the inefficiencies created.

“For our partners with a takeaway service, we recommend locating coffee machines close to the window or door so that customers can see how quickly they’ll be served. Experience points to those doing this selling much more coffee than those where the machine is hidden at the back. Keeping the door open, meanwhile, is more inviting and a strategically placed sofa near a window works wonders,” adds Kevin Burrows.

“Then there’s utilities. A nearby fresh water supply at a minimum pressure of two bar, as well as space for a water filter, ideally within 1.5 metres of the machine, is vital. Likewise, a sufficient power supply for the espresso machine you’ll use could mean that engaging your equipment supplier before even signing the lease could avoid costly upgrades at a later stage.

“With all these considerations in place, investing in your coffee shop fitout should become clearer. However, remain flexible to future change. Observe how your customers interact with your business, then double down on what works and get rid of what doesn’t. Don’t invest so heavily that change becomes impossible to afford at a later stage.

“Above all, remember that efficient layout and associated staffing can make or break a coffee shop - a regular consuming a cup of coffee a day is worth about £650 a year in profit to

you, so cherish each new customer with a smile and provide an experience worth returning for.”

NOT COSTING THE EARTH

Retail display and accessories expert, Gadsby, has helped hundreds of clients over the years to create beautiful café and retail environments and is convinced that shop fitting needn’t cost the earth.

Marketing manager, Bryony Berry, explains how this works on two levels. “First, we source sustainably, so you don’t have to worry and second, we believe that you can create a fresh new look without having huge budgets. Of course, if you have the budget to work with a reputed shopfitter then that will work well, and we work alongside a number of these, but we also work directly with retailers, caterers, and foodservice to help them create the best possible look at the best value,” she says.

As a result of this expertise, Gadsby has some excellent advice to share on how to make your environment work hardest for your business; the most important aspect being to remember that its sole purpose is to entice people into your business and convert their interest into sales, they propose. To achieve this, you need to think about how you can draw the customer in - a well designed interior that showcases as much merchandise as possible, whilst creating a welcoming and inviting ambience for your café or coffee shop, for example.

AMBIENCE

When selecting display units and furniture, choose styles and materials that will complement your products and appeal to the majority of your customers, they advise. You will likely want your customers to get a feel for your brand though the visual displays and props that you choose. For instance, if you are targeting a premium offering to an affluent audience, you might choose natural wood displays to help create a warm, inviting setting.

Alternatively, you might want to go for a modern, clean industrial look with a combination of metal and wood.

Whatever you choose, keep it ‘on brand’ and consistent, they emphasise. If you are looking at a full or partial refit, you can create fabulous bespoke interiors with modular units.

“Gadsby’s CrateWall display system, for example, is a fantastic way of creating an instant, refreshed look without having to have a total overhaul,” says Bryony Berry.

“CrateWall components can be combined and swapped so that you can create a bespoke look and fit the units to suit your needs. You can create counters, display areas and floor and wall displays with the units from these wooden crates made from sustainably sourced natural wood. You can use these as supplied or customise by painting to suit your brand and colour scheme and they are ready right out of the box, so no assembly needed.

“By adding additional fixtures such as wicker baskets, wine racks, shelves, and chalk board strips, you create the look that you want to the budget that you have. The adaptability of CrateWall makes it ideal for evolving store layouts, seasonal displays and bringing in new products. For example, rearranging the core wooden crate components can easily transform a single wall display

into a counter display.”

Once you have the major fittings in place, you need to think about how you can draw the customer in, advise Gadsby. A well designed interior showcasing as much as possible, whilst still creating a welcoming and inviting ambience, is a good way of achieving this is by tiering, they suggest.

Tiers can make it easier for you to display products on multiple levels, ensuring that more products are seen by your customers. If you have limited counter or floor space then tiered stands can double or triple your merchandising space, giving your products more space to make an impact.

Often space given is proportionate to the value of a product, so spacing products sufficiently can add to perceived value. Once you’ve achieved a look you like, bear in mind that you’ll need to switch it round according to the seasons and your business promotions – the structure can remain the same but keep the products fresh and appealing by making them relevant.

MAXIMISE SPACE

Countertop displays are a simple way to keep interest fresh and maximise

Flexeserve at lunch! 2022

At the recent lunch! show, the Queen’s Award-winning innovator, Flexeserve, whose customers include Pret a Manger, Amazon, Gregg’s, Circle K, Sainsbury’s and M&S, demonstrated how you can transform your hot food operations with their hot-holding units and expertise (the company has appeared at every lunch! show since 2013 and this year they returned as winners of the Queen’s Award for Innovation 2022).

They have come to work with some of the most popular food brands in the UK and around the world and many of these relationships began with conversations at exhibitions, they report. At this year’s show, they showcased three hot-holding units that address specific needs within the food-to-go industry. These units, together with Flexeserve Solution, facilitate broader product ranges and optimise kitchen efficiency, delivering impressive hold times that reduce food waste. On show were their countertop rear feed and floor-standing models from the Flexeserve Zone range of hot-holding units which recently won the Queen’s Award for Innovation in recognition of its groundbreaking design and the impact of its ability to hold food at

different temperatures within the same unit.

Also on display was the Flexeserve Hub, a high capacity hot-holding unit that is helping to transform food quality and operational efficiency, having been designed to be perfect for both busy kitchens and operators with food models such as delivery, pickup, takeaway and drive-thru.

use of space, say Gadsby. Using tiered displays, such as their new risers, which are available in a wide variety of combinations and bundles, is a great way to show off your freshly baked items and offer free samples at the point of sale and drive incremental sales.

You can use baskets and crates filled with tempting goodies that will create additional revenue, but don’t overdo it or your shop could look cluttered and chaotic. Walk through the customer journey from the till to the ordering point - what are they seeing, what can

you sell them? If you can elevate a sale from a single take-out coffee to include a treat for the whole family or tempt an eat-in order to add their favourite snacks to take away for later, you are winning, say Gadsby.

“Consider signage and point of sale as another extension of your shop floor team. Signage helps your customers find what they’re looking for and helps them make an informed purchase,” adds Bryony Berry.

“Much like your staff, signs can communicate price, offers and usage. Leverage signage by investing in attractive chalkboards and point of sale that’s been designed to catch the eye of customers and offers flexibility in-store. Our collection of freestanding chalkboards, adjustable display clips and hanging slate signs complement all of our retail display stands and furniture.”

The Courtyard Marketplace in Wilton, Wiltshire has used CrateWall to create eye-catching display, with an artisanal feel to reflect their business.

Co-owner Andrew Payne says: “We have a love of good quality, British-produced food and a passion for crafting. We absolutely love the simplicity and ease of how to create a professional looking display and CrateWall has transformed the look of our shop, not only can we display lots more products it also gives us chance to store more products but at the same time creating a display.”

How can you protect your café business from insolvency?

With the UK once again teetering on the brink of recession, thousands of businesses are facing some potentially difficult decisions. One in 228 active companies entered liquidation between 1 July 2021 and 30 June 2022. As financial constraints tighten even further, insolvency poses a very real threat to many more SMBs (small to medium-sized businesses). For cafés and other small eateries, this means some tough calls need to be made, argues Louis Carbonnier of Hokodo.

FIVE STEPS CAFÉS CAN TAKE TO HELP RECESSION-PROOF THEIR BUSINESS

While in previous recessions customers have not abandoned the hospitality industry entirely, cafés have typically experienced reduced footfall and lower customer spending. With increased overheads, largely driven by the global energy crisis and the soaring cost of living, many café owners will be struggling to know what to do next.

So, what can you do to help protect your café business from insolvency as the UK moves into a recession that is predicted to last beyond the first quarter of 2023?

Take action to reduce your debt

The lower your overheads are, the lower your outgoings will be when the impact of the recession hits hardest. So, although clearing major debts now might mean tightening your belt earlier, it can give you that little bit of extra breathing space when everyone else is struggling. Look at your biggest debts – and those with the highest interest rates – and work out if you can increase your payments and clear what you owe more quickly. Consolidation can also be a good way to manage debts.

Build your customer base

When your existing customer base is spending less money, it is integral that you find ways to attract new customers. However, this may be more easily said than done. It’s a good idea to start by improving your customer experience. Make sure that your café is spotlessly clean. Focus on comfort. Ensure that your food and beverages are of the highest possible standard – this doesn’t mean

using more expensive ingredients, but focusing on quality, presentation, and flavour. Consider initiating a loyalty scheme or running special offers on your quietest day of the week.

Reassess your suppliers

Once you’ve found a supplier you’re happy working with, it can feel like too much effort to regularly check out the competition. But if you take the time to shop around now, while you might not find a supplier that is significantly cheaper, you may find one that offers better payment terms, particularly for larger equipment purchases. While it’s a good idea to reduce high interest debts, making new purchases on low or no interest deferred payment plans, such as trade credit or B2B Buy Now, Pay Later (BNPL), can be a great way to access the goods you need while protecting your cash flow.

Advertise wisely

Advertising no longer needs to be enormously expensive. If you use social media well, it’s possible to reach a significant customer base without eating into your budget. So, get on to Facebook, Twitter, TikTok, and Instagram. Join your local community groups. Shout out about what you have to offer. Post images of your most mouth-watering cakes and tempting coffees. Let your neighbourhood know about your special offers. Introduce them to your business and your team. By engaging with your community, you can spark interest and build loyalty, so when people do have a little cash to spend on a treat, it’s your business that they’ll spend it with.

Louis Carbonnier is the co-founder and co-CEO of Hokodo where he leads the commercial and product functions. Hokodo is a fintech startup that enables B2B merchants and marketplaces to offer a Buy Now, Pay Later solution to their customers.

Talk to your team

The quality of your service and your menu hinges hugely on the quality of your staff. With the cost of living increasing, there’s a high likelihood that some of your team will begin to question their salary. If you’re not going to be in a position to increase wages, it’s a good idea to pre-empt requests by talking to your team in advance. Explain the situation to them. Tell them how much you value their work. If you can, show them with a small gesture. And make it clear that while you can’t increase their wages now, you will do so as soon as you are able. Having your team on your side is one of the most important ways to protect your business from insolvency during a recession.

IN CONCLUSION

Riding through the fluctuations of the economy is part and parcel of running a business. Recessions are difficult to deal with, and there will be businesses that simply can’t hold on until we reach the other side. But by taking measures to ameliorate the pressures of the coming months now, you are giving your café business the best possible chance of coming out the other side. Although few businesses will remain untouched by the recession, you’ll at least be well-positioned to rebuild as the economy begins to recover.

Herald appoints dedicated sales manager for Scotland

Quality disposables manufacturer and supplier, Herald has strengthened its commitment to the Scottish market with the appointment of a dedicated sales manager, who will be focused on all areas north of the border.

Scott Forbes has joined Herald as the new sales manager for Scotland. Based in Glasgow, with 35 years of experience in the packaging industry, Scott is expected to grow Herald’s business in Scotland, strengthening existing relationships and seeking out new opportunities.

Having worked across all departments in disposable packaging, from the warehouse to delivery, management and sales, Scott has a keen knowledge of the market and an understanding of what customers want from

their suppliers and the service offering they expect.

“Scottish customers want decent products for a decent price and that’s what Herald delivers on. As long as we are delivering quality goods and the pricing is fair, I believe there’s the potential for Herald to do great business here,” said Scott Forbes.

News of Scott’s appointment follows on from the announcement that Herald has opened a second office in Newcastle, providing its northern staff with an accessible base to work from, while adding to the company’s storage facilities for its expanding product range. The company has been creeping further North for some time, having built a

successful business in the South, and is now keen to win over the Scottish market and build a strong profile in Scotland.

Herald’s national sales manager, David Martin is pleased to welcome Scott to the team to be the face of the company in Scotland, adding: “We are more than ready to take on the Scottish market and are confident that, with Scott on board, we can make good contacts and build our market share.

“We’re focused on driving further growth by providing options that will allow customers to keep costs down, offering a full range of goods to choose from at differing price points. We’re in constant talks with suppliers to review and expand our product selection and we hope to make a strong impression north of the border, with competitive pricing and a strong product range.”

Call 0208 507 7900 to order a copy of the catalogue, or visit www.heraldplastic.com.

A fast-growing speciality coffee roaster with 12 café bars across London and a dynamic wholesale proposition, Notes says that it is raising the bar for coffee by combining the highest standards of quality and sustainability with a real passion for product.

THE PROPOSITION

Notes launched in 2010 but its origins date back to 2008, when co-founder Rob Robinson got into coffee as a gap

year project after university. He held the franchise for a French coffee brand, operating on a street food market in London, when now business partner,

Fabio Ferreira, walked past and told Rob “everything you’re doing is wrong”. The pair later set up a coffee cart and opened their first shop on St Martin’s Lane in 2010.

The company’s genuine passion for coffee quality is driven by head roaster Fabio Ferreira (pictured), with full traceability from farm to roastery. Coffee is sourced directly from farms worldwide, respecting the seasons to ensure a better quality product, before being lovingly roasted at the Notes’ Blackwall roastery based in in East London.

Notes specialise in serving only high grade, single origin Arabica coffee with minimum grading of 84 points. Coffees are available as beans or ground coffee in 250g and 1kg bags, as well as home compostable pods, which are Nespresso® compatible. The company produces over 2,000kg each week for retail and wholesale markets, as well as its own café bars, and existing customers include Colicci, Selfridges & Co, CH&Co and Brera.

THE WHOLESALE OFFER

“The business was built on our own café bars, with the roastery initially built to supply them, but we’ve got big plans to keep growing the

wholesale offer. It’s tailored to customers’ needs to guarantee suitability and sustainability, combining the highest standards of quality and sustainability with a real passion for product to deliver a complete coffee proposition for operators –product, training and accessories,” says sales manager, Ali Anderson.

“Peoples’ tastes are more discerning than ever before and if the quality of the whole coffee offer isn’t good enough, they will remember it. We provide our customers (and their customers) with confidence in the quality, ethics and sustainability of the coffee – backed by menu support and training opportunities to make sure their staff have the information and skills they need to serve it with excellence.”

THE SPECIALITY OPPORTUNITY

With specialty coffee continuing to drive growth in the UK coffee sector, Notes says that it is keen to reinforce the revenue-boosting potential of its products for independent operators in particular.

Research by Allegra Strategies has shown that the speciality coffee segment (coffees that score 80 or above on a 100 point scale) is expected to grow 13% year-onyear, outperforming the 10% growth predicted for the UK coffee market as a whole. Indeed, speciality now accounts for around 15% of all coffee served out-of-home, according to CBI data. Notes’ premium end to end solution encompasses quality coffee, training and accessories to help take advantage.

Ali Anderson adds: “We support operators in making the coffee service a key part of their business proposition. That starts with the quality of our speciality, sustainable coffees, but is only made possible thanks to the passion and expertise we have within the business.

“Business owners need to be switched on to the opportunities of speciality coffee because this is beyond a trend or a fad, it’s a part of their customers’ everyday lives. And we’re here to help them do that.”

Café Product Index

ADVISORY, BUSINESS & CONSULTANCY SERVICES

Bespoke Software

Clover Mezze

Business Systems

Clover Mezze

Nutritics

Consultants

The Wordbox

EPOS

Clover

E Commerce

Mezze

Factory Food Attraction

FSC Grote Company

Millitec Food Systems Ltd.

Zafron Foods Ltd.

Retail Food Attraction Ltd.

FSC

Food Safety

ALS Food & Pharmaceutical Nutritics

BAKERY PRODUCTS

Doughnuts

Moy Park Ltd.

Morning Goods

New York Bakery Co.

Tortilla & Wraps Mission Foods

BREAD & ROLLS

Fresh Jacksons Bakery

Speciality

Jacksons Bakery

Mission Foods

New York Bakery Co.

BUTTER & SPREADS

Spreads (olive)

Leathams

CHEESE & DAIRY PRODUCTS

Cheese

Futura Foods UK Ltd.

Leathams

Norseland Ltd. Yoghurt

Futura Foods UK Ltd

CHUTNEYS & RELISHES

Chutneys

Leathams

Mizkan Euro Ltd.

The Ingredients Factory

Zafron Foods Ltd.

Relishes Blenders Leathams

Mizkan Euro Ltd.

The Ingredients Factory

Zafron Foods Ltd. Pickles Leathams

The Ingredients Factory Salsa Blenders

Zafron Foods Ltd.

DRESSINGS, SAUCES AND MAYONNAISE

Dips

Blenders

Fresh-Pak Chilled Foods

The Ingredients Factory

Zafron Foods Ltd.

Dressings Blenders

Mayonnaise Blenders

Fresh-Pak Chilled Foods Zafron Foods Ltd.

Mustards Blenders

Zafron Foods Ltd.

Sauces & Ketchups

Blenders

The Ingredients Factory

Zafron Foods Ltd.

Spreads Blenders

DRINKS

Juices

Leathams

EGGS & EGG PRODUCTS

Eggs (hard boiled)

Fresh-Pak Chilled Foods

Egg Products

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

Leathams

Stonegate Farmers

Zafron Foods Ltd.

EQUIPMENT & VEHICLES

Buttering Machinery

Deighton Manufacturing Grote Company

Millitec Food Systems Ltd. Coffee Machinery

Fracino

Franke

Coffee Safe Pumphreys Coffee Conveyors

Deighton Manufacturing Grote Company

Millitec Food Systems Ltd.

Cutting & Slicing Equipment Grote Company

Millitec Food Systems Ltd.

Depositing Machinery Grote Company Millitec Food Systems Ltd.

Kitchen Equipment

Water and Filtration

Labelling Systems & Barcoding Nutritics

Planglow Ltd.

Reflex Labels

Mobile Catering Vehicles

Jiffy Trucks Ltd.

Sandwich Making Machinery

Deighton Manufacturing Grote Company

Millitec Food Systems Ltd.

FISH PRODUCTS

Crayfish

Royal Greenland Ltd.

Prawns

CP Foods UK Ltd.

H Smith Food Group PLC

Royal Greenland Ltd.

Zafron Foods Ltd.

Salmon Leathams

Seafood/Shellfish

H Smith Food Group PLC

Royal Greenland Ltd.

Tuna

H Smith Food Group plc

Moy Park Ltd.

Zafron Foods Ltd

FOOD WHOLESALERS

Country Choice Foods

FRUIT General

The Ingredients Factory

Guacamole Leathams

INSURANCE

Insurance Protector Group

LABELS

Nutritics

Planglow Ltd.

Reflex Labels

MEAT PRODUCTS Bacon

Bawnbua Foods NI

Dawn Farms UK

H Smith Food Group plc

Gierlinger Holding GmbH

Leathams

Moy Park Ltd.

Smithfield Foods Ltd.

Beef Leathams

Moy Park Ltd.

Canned Meat

Moy Park Ltd.

Princes Foods Ltd.

Smithfield Foods Ltd.

Chicken

Cargrill Protein Europe

CP Foods UK Ltd.

Dawn Farms UK

H Smith Food Group plc Leathams

Moy Park Ltd.

Seara Meats BV

Smithfield Foods Ltd.

Continental Leathams

Smithfield Foods Ltd. Duck

CP Foods UK Ltd.

H Smith Food Group PLC Ham

Gierlinger Holding GmbH Leathams

Smithfield Foods Ltd. Lamb

H Smith Foodgroup PLC Meatballs

Snowbird foods Pork

Dawn Farms UK

Gierlinger Holding GmbH

H Smith Food Group plc Leathams

Moy Park Ltd.

Smithfield Foods Ltd.

Sausages

Gierlinger Holding GmbH Leathams

Moy Park Ltd.

Smithfield Foods Ltd. Snowbird foods Turkey

H Smith Food Group plc Leathams

Moy Park Ltd.

Smithfield Foods Ltd.

ORGANIC PRODUCTS Fridays Leathams

Café Manufacturers & Distributors

PACKAGING

Cardboard

Colpac Ltd.

Coveris Flexibles UK Ltd. (St Neots)

Pro-Ampac RAP

Disposable

Colpac Ltd.

Coveris Flexibles UK Ltd. (St Neots)

Nutritcs

Pro-Ampac RAP

Reflex Labels

Food wraps

Pro-Ampac RAP

Sandwich Packs

Colpac Ltd.

Coveris Flexibles UK Ltd. (St Neots)

Pro-Ampac RAP

PASTA

Leathams

Pasta Foods

SALAD

Fresh

Agrial Fresh Produce Ltd.

Salad (prepared)

Agrial Fresh Produce Ltd.

Sundried Tomatoes

Leathams Plc

SANDWICH FILLINGS

(READY PREPARED)

Fresh Fillings

Fresh-Pak Chilled Foods

Fridays

Purple Pineapple

Zafron Foods Ltd.

SOUPS

Leathams

VEGETABLES & HERBS

Chargrilled Vegetables

Leathams

Moy Park Ltd.

AROUND NOON LTD.

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

Tel: 0283 0262333 E-mail :philip@aroundnoon.com www.aroundnoon.com

BRC Rating – AA

GREENCORE

FOOD TO GO LTD –MANTON WOOD

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

S80 2RS

Contact: Andrew Wilcox-Jones

Tel: 01909 512600 Fax: 01909 512708 www.greencore.com

BRC Rating – AA

GREENCORE

AROUND NOON (LONDON) LTD.

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

Tel: 01753 523636 infoANL@aroundnoon.com www.aroundnoon.com

BRC Rating – AA

BRADGATE BAKERY

Beaumont Leys, Leicester, LE4 1WX

Contact: Clare Keers

Tel: 0116 2361100 Fax: 0116 2361101 commercialftg@samworthbrothers.co.uk

BRC RATING – AA

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

E3 3JG

Tel: 0207 536 8000

Fax: 0207 536 0790

Contact: Sales sales@greencore.com www.greencore.com

BRC RATING – AA

GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone, Warwickshire

CV9 1LQ

MELTON FOODS

3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire

LE13 1GA

Tel: 01664 484400

Fax: 01664 484401 commercialftg@samworthbrothers.co.uk

BRC RATING – A

ON A ROLL SANDWICH COMPANY

The Pantry, Barton Road, Riverside Park Industrial Estate, Middlesbrough

TS2 1RY

Contact: James Stoddart

Tel: 01642 707090

Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk

BRC Rating – AA

SANDWICH KING

Enfield Street, Leeds LS7 1RF

Tel: 0113 2426031

Stacey@sandwichkinguk.com www.sandwichkinguk.com

STS Audited

DELI-LITES IRELAND LTD.

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

Contact: Ronan Gourley Tel: 028 417 54807 ronan.gourley@delilites.com www.delilites.com

BRC RATING – AA

GREENCORE

FOOD TO GO LTDPARK ROYAL

Willen Field Road, Park Royal, London NW10 7AQ

Contact: Clare Rees

Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com

BRC Rating – AA

Contact: Alex McLaren

Tel: 01827 719 100

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

BRC Rating – AA+

GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London

UB7 9BL

Contact: Alex McLaren

Tel: 0208 629 8600 alex.mclaren@greencore.com www.greencore.com

BRC Rating – AA

RAYNOR FOODS

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

Contact: Heather Raynor

Tel: 01245 353249

Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net

STS Audited

REAL WRAP COMPANY LTD. Unit 2 Haslemere Industrial Estate, Avonmouth, Bristol BS11 9TP

Contact: Emma Caddy

Tel: 0117 3295020 emma@realwrap.co.uk www.realwrap.co.uk

STS Audited

SAMWORTH BROTHERS MANTON WOOD

Manton Wood Enterprise Park, Worksop, Nottinghamshire S80 2RS

Tel: 01909 511800

Fax: 01536 409 050 commercialftg@samworthbrothers.co.uk

BRC Rating – AA+

SIMPLY LUNCH LTD.

Unit 2, ZK Park, 23 Commerce Way Croydon CR0 4ZS

Contact Sales

Tel: 0345 2007631 sales@simplylunch.co.uk www.simplylunch.co.uk

BRC Rating – AA

STREET EATS FOOD LTD.

Prince William Avenue, Sandycroft, Deeside, CH5 2QZ

Tel: 01244 533888 Option 1 orders@streeteatsfood.co.uk enquiries@streeteatsfood.co.uk www.streeteatsfood.co.uk

BRC Rating – AA

THE SOHO SANDWICH COMPANY

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

Contact: Daniel Silverston

Tel: 0203 058 1245

Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk

STS Audited

TIFFIN SANDWICHES

LTD.

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

Contact: Paul Thornton

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

BRC Rating – A

Café Suppliers Index

FOOD ATTRACTION LTD.

Langham Court, 21 Langham Road, Leicester LE4 9WF

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

CARGILL PROTEIN EUROPE

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

Contact: Claire Thomas

Tel: 0121 725 3476 Claire_Thomas@cargill.com www.cargill.co.uk

CLOVER

Janus House, Endeavour Drive, Basildon, Essex SS14 3WF

COVERIS

Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET

Contact: Sales Department Tel: 01480 476161 UKfoodservice@coveris.com www.coveris.com

Contact: Jake Karia

Tel: 0116 2744066 jake@foodattraction.com www.jakeandnayns.com

FUTURA FOODS UK LTD.

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

FRACINO

Birch Road East, Birmingham B6 7DB

ALS LABORATORIES (UK) LTD

Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ

Contact: Nigel Richards

Tel: 01354 697028

Fax: 01924 499731 sales.uk@alsglobal.com www.als-testing.co.uk

Contact: David Martin

Tel: 07984833233 david.martin@fiserv.com

DAWN FARMS UK

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

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

DEIGHTON MANUFACTURING (UK) LTD

Contact: Peter Atmore

Tel: 0121 328 5757 sales@fracino.com www.fracino.com

FRANKE COFFEE SYSTEMS

UK LTD.

COFFEE SAFE

The Chapel, 288 Halifax Road, Liversedge WF15 6NP

ARISTO FOODS

Unit 12 South Cambridge Business Park, Babraham Road, Sawston, Cambridge CB22 3JH

Contact: Jason Baldwin Mobile: 0772 007 8193 jason@aristofoods.co.uk www.aristofoods.co.uk

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

BLENDERS

Whitestown Road, Tallaght, Dublin 24 DV24 VY75, Ireland

Contact: Barnaby Barber Phone: 00 353 14536960/ 07741 639006 barnaby.barber@blenders.ie www.blenders.ie

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

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

6a Handley Page Way, Old Parkbury Lane, Colney Street, St Albans, Hertfordshire

AL2 2DQ

Tel: 01923.635700 sales@Frankecoffeesystems.co.uk www.Franke.com

GIERLINGER HOLDING GMBH

Weingartenstraße 14, A-4100, Ottensheim, Austria

Contact: Harry Prutton

Tel: 07747 621586 hp@gierlinger-holding.com www.gierlinger-holding.com

GROTE COMPANY

Wrexham Technology Park, Wrexham LL13 7YP

Contact: Paul Jones

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

DEW VALLEY FOODS

Holycross Road, Thurles, County Tipperary, Ireland

Contact: Christina Murphy

Tel: 00353 504 46110

Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com

FRESH PAK CHILLED FOODS

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

Contact: Mike Roberts

Tel: 01226 344850

Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk

FSC

FLEXESERVE

COUNTRY CHOICE FOODS

Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD

Contact: Neil Lindsell

Tel: 01689 301203 neil.lindsell@brake.co.uk www.countrychoice.co.uk

The Alan Nuttall Partnership Ltd Orchard House, Dodwells Road Hinckley, Leicestershire LE10 3BZ Warwick Wakefield 01455 638300 info@flexeserve.com www.flexeserve.com

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

Contact: James Simpson

Tel: 01934 745600 james@thefscgroup.com www.thefscgroup.com

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

JACKSONS

40 Derringham Street, Hull HU3 1EW

Contact: Commercial Team

Phone: 01482 301146/ 07747 612527 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

MIZKAN EURO LTD.

2nd Floor Building 10, Chiswick Park, 566 Chiswick High Road, London W4 5XS

Contact: Sarah Petts

Tel: 0203 6752220 sarah.petts@mizkan.co.uk www.mizkan.co.uk

Café Suppliers Index

PLANGLOW LTD

The Quorum, Bond Street, Bristol BS1 3AE

Contact: Rachael Sawtell

Tel: 0117 317 8600

Fax: 0117 317 8639 info@planglow.com www.planglow.com

ROYAL GREENLAND LTD

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

Contact: Solenne Labarere

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

STONEGATE FARMERS

The Old Sidings, Corsham Road, Lacock Chippenham, Wiltshire SN15 2LZ

Contact: Adrian Blyth

Tel: 01249 730700 adrian.blyth@stonegate.co.uk www.stonegate.co.uk

THE INGREDIENTS FACTORY

Unit 2-3, Hamilton Road

Ind Estate, 160 Hamilton Road, London SE27 9SF

Tel: 0208 670 6701

RAP LTD.

MOY PARK LTD.

39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE

Contact: Mark Ainsbury

LEATHAMS LTD

227-255 Ilderton Road, London

SE15 1NS

Contact: Des Hillier

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

MEZZE

12 Colston Yard, Bristol BS1 5BD

Contact: Hugo Walker

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

MILLITEC FOOD SYSTEMS LTD.

20 Victoria Road, Draycott, Derbyshire DE72 3PS

Contact: Richard Ledger

Tel: 01332 320400

Contact: Richard Ledger

Tel: 01664 820032 sales@millitec.com www.millitec.com

Tel: +44 (0) 28 3835 2233 mark.ainsbury@moypark.com www.moypark.com

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

SCOTSMAN ICE SYSTEMS (HUBBARD SYSTEMS)

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

Contact: Sales

Tel: 01473 350045 sales@hubbardsystems.co.uk www.scotsman-ice.co.uk

Fax: 0208 670 9676

Contact: Tim Marcuson

tim@theingredientsfactory.com www.theingredientsfactory.com

NEW YORK BAKERY CO.

Swinton Meadows Industrial Estate, Swinton, Mexborough S64 8AB

Contact: Angela Young

Tel: 0208 283 0500 angela.young@grupobimbo.com www.newyorkbakery.co.uk

NUTRITICS

22c Town Centre Mall Main Street, Swords, Co Dublin Ireland

Tel: 020 3769 5265 Email: info@nutritics.com www.nutritics.com

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

SEARA MEATS BV

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

Contact: Valeri Zhekov

Tel: 0044 2035358857 valeri.zhekov@seara.com.br www.seara.com.br

THE WORDBOX

PR and Marketing for Food, Drink and Hospitality

PM House, Riverway Industrial Estate, Guildford GU3 1LZ

Contact: Jane Newick

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

REFLEX PACK PLUS

Moat Way, Barwell Leicestershire LE9 8EY

Contact: Jamie Gordon enquiries@reflexlabels.co.uk

Tel: 01455 852400 www.reflexlabels.co.uk

SMITHFIELD FOODS LTD.

Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA

Tel: 01603 252400 customerservices@smithfieldfoods.co.uk www.smithfieldfoods.co.uk

SNOWBIRD FOODS

ZAFRON FOODS LTD.

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

Contact: Graham Cox

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

LINKED ASSOCIATION

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: Michele Conway

Tel: 01493 416200 michele.conway@pastafoods.com www.pastafoods.com

REVOLVER WORLD

152 Goldthorn Hill, Wolverhampton WV2 3JA

Contact: Hannah Birch

Tel: 01902 345345 coffee@revolver.coop www.revolverworld.com

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

Contact: Helen Swan

Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@ snowbirdfoods.co.uk www.snowbirdfoods.co.uk

LOCAL AUTHORITY

CATERING ASSOCIATIONS

LACA Administration

11-13 The Quad, Sovereign Way, Chester CH1 4QP

Tel: 0333 005 0226 admin@laca.co.uk

International Suppliers Index

Sandwich Manufacturers

SIGMA BAKERIES

PO Box 56567

3308 Limassol, Cyprus

Contact: Georgios Georgiou

Tel: +357 25 878678

Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com

SUBWAY

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

Contact: Frederick De Luca

Tel: 01223 550820 www.subway.co.uk

TAMARIND FOODS SPRL

Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium

Tel: +32 2 731 69 77

Fax: +32 2 731 69 78

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

Product Listing

BAKERY INSERTS

Sigma Bakeries Ltd

BREAD

Sigma Bakeries Ltd

ORGANIC PRODUCTS

Sigma Bakeries Ltd

SANDWICHES

Subway

Tamarind Foods

SANDWICH FILLINGS (prepared)

Sigma Bakeries Ltd

SPECIALITY BREADS Sigma Bakeries Ltd

CLASSY COFFEE EVERY DAY

lavour and consistency are the hallmarks of the very best espresso. That’s why we source the finest coffees and air roast every small batch consistently to perfection.

offer three different roasts including a single origin, Rainforest Alliance certified option. Each bag contributes to improving the lives of growers with the support of Project Waterfall. Fantastic, consistent, feel-good espresso every time.

Three fantastic roasts

Small batch roast

Air roasted for consistency

Support for growers

Marimba family business

At Teasup we believe in drinking better

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

Blend

Relax

Whole leaf tea from the

tea gardens

PICKWICK ABBEYGATE KING EDMUND

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

from Brazil and Vietnam.

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

Request free sample packs

Single origin Honduras, 100% Arabica and 100% Rainforest Alliance certified.

and fruity, with a hint of cocoa.

of the Ethical Tea Partnership

range, including

grade matcha

including

A Marimba family business

free sample packs

Tea