Café Life Magazine - Issue 118 - September 2023

A FRESH APPROACH TO ESSENTIAL ADVICE

A must-have for sandwich bars, cafés, restaurants and food-to-go delivery outlets, this jargon-busting guidance covers:

• Food hygiene

• Allergens

• Labelling

• Transport

• Employment

• Training and more

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Welcome

There’s plenty to enjoy in this new issue… not least three previews of key events for the sector. Café Business Expo, lunch! and Caffè Culture promise plenty of networking opportunities, product launches and expert speaker programmes. Our eight-page food to go feature examines key trends and an optimistic outlook for many operators, while we also look at the ever-changing versatility within EPOS/ payment systems. News is jam-packed as ever – so there’s something for everyone. And, of course, Specials Board highlights an independent business doing great things. Cheers!

Alex Bell - Editor

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

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

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

Subscriptions and Customer Service

Tel: 01291 636338, email: subscriptions@thecafelife.co.uk

Editorial Address Café Life, Engine Rooms, Station Road, Chepstow NP16 5PB www.thecafelife.co.uk

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

Welcome numbers for contract caterers, milk alternatives continue to make a significant impact and sustainability remains a key goal for operators.

Super Nero record positive numbers

Premium coffee house brand Caffè Nero has enjoyed robust trading for the final three months of its financial year (1 March 2023-May 31 2023), including strong like-for-like sales growth, to 112% of 2019 pre-pandemic levels.

During the same period, Caffè Nero opened 23 new stores at Group level across its various different territories, with seven of those in the UK.

The Nero Group also continued a major refurbishment programme which saw an initial 200 stores upgraded over the past 12 months, 140 of which were in the UK. A further 180 are scheduled for refurbishment during the next financial year as part of the estate upgrade.

In the UK, Caffè Nero continued to grow transactions via its mobile app, with over 32% of all UK store transactions, and over two million people now using it in the UK. It’s accepted across all major territories where Caffè Nero operates, including the UK, US, Ireland, Turkey, Poland and Sweden.

Between March and the end of May, Caffè Nero also continued the expansion of its UK delivery sales, with growth of 63.3% compared to the same period in 2022.

Caffè Nero founder and Group CEO, Gerry Ford, commented: “We saw very strong sales for the final quarter of our financial year with our iced

drinks (which launched in April) sales in the UK up 54% on the same time the previous year, and savoury food sales 5% higher than the previous year. The UK also saw strong coffee sales, including our very successful single origin range.

“Our continued growth of delivery sales is also hugely encouraging. Despite difficult market conditions and inflationary costs still being challenging, the Caffè Nero brand has traction and is moving forward. With our new store opening programme and exciting product launches ahead, combined with clear customer demand for the brand, I’m confident we will have a strong summer and autumn.”

All set for a cosy Costa autumn

Costa Coffee has launched its new food and drink menu. It includes the Maple Hazel range, as well as toasties and sweet treats.

● The Maple Hazel Latte and Maple Hazel Hot Chocolate, returning after high demand. Both include roasted hazelnut-flavoured syrup and maple-flavoured sauce, topped with Light Whip and sprinkles of delicate autumnal crunchy biscuit.

● The Maple Hazel Iced Latte is made with chilled milk over ice with fresh Espresso.

● Costa Club app members can get their hands on the exclusive new Maple Hazel Frappé.

● The Maple Haze range will be available for those on-thego via Costa Express machines nationwide.

TWO NEW TOASTIES ARE AVAILABLE:

● The Hog Roast Toastie has melt-in-the-mouth hickory pulled pork with spiced apple glaze and the sweetness of caramelised onion chutney. It is finished with sage and garlic stuffing and melted oak-smoked cheddar, topped with a cheesy garlic and herb bloomer bread.

● The Nacho Chilli Cheese and Chicken Toastie features British roast chicken, fiery Mexicana® cheese, spicy jalapeños, drizzled with gooey cheese sauce and served on cheese and tortilla chip topped bloomer bread.

● It completes a menu of over seven classic toastie options.

SWEET ADDITIONS

● The Maple Hazelnut Muffin is filled with maple sauce and topped with icing and a cocoa confectionery decoration.

● For the chocolate fan, the Maple Hazelnut Blondie is ideal. With a blondie base, it has a maple flavour, with nutty hazelnuts. Finished with a topping made from white chocolate, maple syrup and edible decorations.

● Apple and Blackberry Loaf Cake is loaded with apples

and blackberries, sprinkled with a crunchy crumble and finished with a drizzle of pretty pink fondant.

● Chocolate and Salted Caramel Cake is a layered chocolate sponge, filled with salted caramel and chocolate frostings, topped with dark chocolate curls, fudge pieces, and drizzled with extra caramel.

● Other new additions include the Loaded Flapjack and Iced Pumpkin Gingerbread Biscuit.

MACMILLAN CANCER SUPPORT COFFEE MORNING

For a second year, Costa Coffee is a joint Headline Partner of Macmillan Cancer Support’s Coffee Morning, via the sale of three treats to the autumn menu:

● Macmillan Chocolate Muffin makes a return after being a hit in 2022. It’s filled with a sweet chocolate sauce and topped with frosting, finished with milk and white chocolate buttons.

● The Macmillan Carrot and Walnut Cake is made from walnuts, fruits and spices, topped with a layer of cream cheese icing and decorated with coloured sugar sprinkles.

● A brand-new addition for 2023 is the Macmillan Iced Shortcake Biscuit, decorated with coloured fondant icing.

When purchasing these products, 20p* will be donated to Macmillan Cancer Support. In 2022, Costa Coffee donated £300,000 to the charity.

Naomi Matthews, food innovation director UK & Ireland at Costa Coffee, said: “We’re proud to support Macmillan for the second year running, and hope that the donations made through the sales of our Macmillan range can make a huge difference to those living or impacted by cancer through the amazing work of Macmillan.”

All drinks and food can also be ordered via Click & Collect or through delivery via Just Eat, Deliveroo and Uber Eats. Visit costacoffee.com.

*20p (plus VAT) from the sale of each slice between 31.08.23 and 04.10.23 in participating Costa stores.

Contract caterers enjoy signs of recovery

Contract caterers’ sales in the second quarter of 2023 finished 18.5% above the same period in 2022, the Contract Catering Tracker from CGA by NIQ and Bidfood reveals.

Another positive performing quarter reflects the sector’s recovery from the Covid-19 crisis and consumers’ bounding return to workplaces and venues served by contract caterers. Caterers’ sales in the private sector were also up 20.4% year-on-year.

However, these latest figures represent a drop in growth experienced in the first quarter of 2023, reaching 30%, recorded by the Tracker for the total market. With inflation and cost challenges affecting much of the sector and putting strain on trading conditions, growth is modest in real terms.

The tracker also shows the number of units served by contract caterers has increased by over 500 since June last year, and over 2,000 compared to the first quarter of 2023.

Karl Chessell, CGA’s director – hospitality operators and food, EMEA, said: “The latest figures show contract caterers continue to steadily recover from the upheaval from restrictions and, more recently, economic and cost challenges facing the market. Demand for the sector remains high and the increasing number of outlets open for catering is positive; we are hopeful the positive trend continues through the remainder of the year, but trading conditions will continue to remain challenging for some time.”

Debra Morrell, business development controller for B&I at Bidfood, said: “Yet again, we’re seeing a positive picture in terms of growth of the B&I sector versus the same quarter last year. It’s fair to say that private sector catering is driving this somewhat, and that levels of year-on-year growth this quarter aren’t quite as high as they were the previous quarter. That being said, the picture is buoyant, showing that consumers are resilient and continue to come into work. Demand for the sector is robust.”

UKHospitality chief executive, Kate Nicholls, said: “This demonstrates positive momentum, with a significant uptick in the number of units being served by caterers, as workplaces ramp up the people returning to the office.

“The impact of inflation on real-terms growth is the other side of this debate, where growth is not accelerating at the same pace of sales. Food and drink inflation remaining at historic levels has a massive part to play and UKHospitality is continuing to press for action to tackle the high cost of doing business.”

Experienced heads link up with JNCK Bakery

Jnck Bakery has made four senior appointments, as it drives forward plans to disrupt the UK cookie market.

Paul Mumford (right) joins as a non-executive director. Mumford (ex-Britvic, General Mills) is a commercial expert in grocery, now specialising in growing challenger food brands with a focus on health. He has helped launch and grow mission-led brands such as Biotiful, Oggs and Grounded into businesses which are making a material positive difference.

Simon Browning (ex-Krispy Kreme, TGI Fridays, Coffee Republic) is ideally placed to grow Jnck in the foodservice sector. Browning (centre) joins the team as strategic commercial partnerships director, having been responsible for setting up Krispy Kreme’s on-demand delivery in the UK, tripling growth in this channel.

Twan Snoeijen (ex McDonald’s, Starbucks, Cargill and BP) is a non-executive director (NED). Snoeijen (far left) currently holds various advisory and NED roles in the food & beverage industry and has held senior positions for major global players across product innovation, strategy, procurement and convenience retail. He brings his product knowledge, network and experience in the Out of Home sector to ensure the business is set up for success in this channel.

Finally, Michael Fine (ex-Javelin Group & Accenture) is being appointed as a board advisor, bringing over 30 years’ experience across boards and investors in the consumer and retail sector.

Jnck is founded by brothers Alex and Sean Brassill, aiming to completely disrupt the cookie sector with the launch of its non-HFSS cookies, which have 90% less sugar, 50% less saturated fat, 3x protein and 5x fibre compared to existing products on the market. The category-first range of fresh, chewy cookies took two years to develop and is now available for retail and foodservice.

“We are thrilled to announce such expertise in our team,” said Sean. “By bringing Paul, Simon, Twan and Mike on board, we are proving our commitment to making huge changes to the cookie sector. We know there is an appetite for healthier indulgent cookies – there is literally nothing like Jnck in the UK.”

The finest whole leaf tea

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

– Finest tea from the world’s finest tea gardens

– Direct from individual tea estates

– Full leaf tea

– Loose leaf or biodegradable tea bags

– More tea per bag

– Recyclable pouches

– Ceremonial grade Japanese Matcha

– Excellent service, with a personal touch

– Donation made to Project Waterfall for each bag sold

Brewing-up for smaller brands

Reconomy brand Valpak – the administrator of the UK’s largest paper cup recycling scheme – has expanded its national service to help coffee shops meet the demands of upcoming legislation.

The National Cup Recycling Scheme was set up to kick-start paper cup recycling. It brought together major retailers, waste management companies and UK paper mills and, in response to next year’s change in the law, the scheme is expanding to include smaller brands and cafés.

From October 2025, any business with more than 10 employees which provides paper cups* to staff or customers will need to report twice a year on the volume sold. They will also be required to host a take-back scheme for customers and report on

the number of cups being sent for recycling.

Hannah Osman, National Cup Recycling manager at Valpak, said: “The UK already has the capacity to recycle all of the cups generated across the country’s 25,000** cafés and coffee shops, so this legislation will have a farreaching impact. It may be confusing at first, but the National Cup Recycling Scheme’s work with major brands such as Costa and McDonald’s means we already have a successful network in place. Combined with Valpak’s experience in compliance, we have all the tools to support businesses through the transition.”

Valpak’s service is open to any site providing filled cups to staff or members of the public. As well as managing the compliance aspects, the

scheme incorporates a straightforward collection system. Valpak provides outlets with a collection box able to hold 400-700 cups; once filled, businesses arrange for a collection.

Each collection is weighed and logged. The cups are then delivered to paper mills around the country, where they are recycled into packaging for luxury brands. Since 2018, 185 million cups have already been recycled through the scheme.

Osman continued: “Paper cups are easily recycled; we just have to keep the cups separate from other waste streams. At Valpak, we think it is important to bring customers on the journey.”

In Scotland, Valpak will work with charity Keep Scotland Beautiful to roll out and pilot the cup boxes in the Highlands.

Paul Wallace, campaigns and social innovation manager at Keep Scotland Beautiful, said: “Having worked with Valpak and the National Cup Recycling Scheme since 2018, through our flagship Cup Movement Programme, we welcome the cup box as an exciting initiative to help mainstream cup recycling, making it widely available to retailers and communities.

“We are looking forward to working with community groups to pilot the boxes in coming months, through the Highland Community Waste Partnership.

“Nearly 80 per cent of Scotland’s carbon footprint comes from the things that we make, use, and often throw away after one use. Around 200m single-use cups are used in Scotland each year, so by increasing the proportion of these that are recycled, we are not only reducing the impact of litter on our communities, but transitioning towards a more circular economy.”

Visit cuprecyclingscheme.co.uk.

*Filled fibre-composite paper cups.

** statista.com/statistics/978010/coffee-shopnumbers-united-kingdom-uk/

Wash your hands of higher bills

The first research results are in and Wexiödisk is delighted to confirm the outstanding performance of its WD-6 DUPLUS in reducing energy bills by up to nearly half, compared to other brands and models.

“This is an incredible result we are seeing from the WD-6 DUPLUS”, explained Magnus Ericsson, R&D manager for Wexiödisk. “Our research has been conducted against three other comparable models and the fact that our DUPLUS technology can reduce energy bills like this will have a big impact for businesses.”

At a time when many are struggling with business energy costs, Wexiödisk wanted to demonstrate the benefits of its DUPLUS technology. Over several months it has been collaborating with a dealer and their customer, to install its WD-6 DUPLUS dishwashers across the estate and to monitor the cost savings that arise from the

new model. After installing water and electricity monitors on each dishwasher, they took data readings on consumption and extrapolated them out to an annual cost saving across the customer’s estate.

The results were clear. The WD-6 DUPLUS uses considerably less energy per basket.

Wexiödisk was the first in the world to introduce a dual final rinse system for hood dishwashers. This patented rinsing technology uses considerably less clean water than traditional systems. With the new DUPLUS technology, only one litre of fresh water is used per wash cycle – a remarkably small amount. The low water consumption combined with extremely low consumption of chemicals and electricity, makes the WD-6 DUPLUS a strong option.

Check out wexiodisk.com/en.

Oddlygood decision at Delice de France

Delice de France has launched a first-of-its-kind partnership with Oddlygood oat drink. The agreement sees Oddlygood become Delice de France’s preferred oat drink supplier and gain exclusive foodservice distribution rights. In UK retail, Oddlygood is available from Morrisons, but the tie-up means independent retailers will have greater access to the brand, which is the number-two oat milk in its homeland, Finland*.

Emma Woodcock, category manager at Delice de France, said: “This partnership represents an important step in driving beverage sales by providing on-trend products consumers are looking for.

“Alternative milk is now standard in many environments, from stores to coffee shops and hotel breakfast bars. We’re seeing retailers increasingly introducing dedicated bean-to-cup machines that serve oat milk only, such as Amazon Fresh.”

Interest in oat milk has grown rapidly in the past five years, with Google searches related to the topic increasing by 400% since 2018, reaching the highest point ever recorded in January 2023**.

The brand’s main SKU –Oddlygood Barista Oat Drink

– has a 12-month shelf life and comes in cases of six one-litre cartons, meaning it can be sold

FCB Coffee makes the switch to Sproud

FCB Coffee is now serving Sproud, a fast-growing allergenfree milk alternative that is healthy, high in protein and 1/5 of the carbon footprint of dairy milk.

FCB Coffee – who have 10 stores across London and the South East – serve speciality coffee that is big on sustainability and sourcing the best coffee possible from small producers. With all of their shops and kiosks in stations, they are the first premium independent coffee offering in the travel sector, meaning those on the go don’t have to compromise on quality.

Sproud, started in 2018, is a dairy-alternative made from sustainable yellow split peas that are low in sugar, high in protein and omega oils and 100% vegan. Split peas are a regenerative crop, require less water, produce fewer greenhouse gasses than dairy cows and have a rich creamy texture perfect for coffee drinkers.

as a retail product, as well as used in coffee-to-go.

The brand recently secured five Great Taste Awards across its range of drinks and pot desserts, including a two-star ‘outstanding’ award for its Barista Oat Drink.

Delice de France is advising that customers treat it just like milk. It is perfectly paired with coffee and its versatility means it can be used in many formats. One eample is blending with the company’s Berry Burst Smoothie Mix.

The product is sugar-free and does not contain soya or palm oil. It uses only gluten-free oats and is certified vegan. Where other oat drink brands only use a fraction of each oat processed, Oddlygood uses every part, resulting in less waste and greater sustainability.

Nina Gillsvik, global chief marketing officer for Oddlygood, said: “By using the whole oat flour, we’ve created a product that is creamier and richer than competitors. It makes it easier to create longer-lasting froth in hot drinks, which is part of the reason we keep getting the highest scores in blind tests from baristas.

“Our partnership with leading foodservice provider Delice de France will enable us to reach our target audience in premium locations.”

The brand will launch limited-edition seasonal flavours, such as Pumpkin Spice Barista Oat Drink and Cinnamon Roll Barista Oat Drink, with Delice de France later this year.

Oddlygood will be backed by an outdoor campaign in London in September, with digital activity running throughout the rest of the year.

Sproud Vanilla will also feature in-store throughout Autumn as a special vanilla flat white and Sproud Chocolate is used in FCB’s mocha overnight oats.

The partnership is a natural fit for both brands, as they take sustainability seriously and are fully committed to reducing their impact on the environment. FCB’s takeaway cups are 100% recyclable and plastic free.

Barny Clevely, MD of FCB Coffee, said: “We are excited to start selling Sproud and build a relationship, as their goals and aims on sustainability match FCB’s. They have already expanded the non-dairy alternative market massively.”

*Nielsen and Finland Kesko store data; ** Google Trends 2018-23.

A Places App for everything

Places App is a brand-new food discovery and ordering app, providing restaurants and cafés with AI-powered tools to scale up the relationship between restaurants and customers (joinplaces.com). The UK-based app offers a convenient way for customers to order food and beverages from their mobile devices and can help streamline operations for restaurant and café owners.

It has features such as online ordering, order tracking and management, promotions and loyalty programmes and data analytics – all from within the app in one dashboard.

Places App helps to reduce the number of incoming phone calls for restaurants, allowing owners to keep track of orders and manage them more effectively, freeing up staff members to focus on other tasks, such as food preparation and customer service. The app also helps with promotions and loyalty programmes, which can attract customers and incentivise existing ones to spend more.

A dashboard provides valuable data analytics, so operators can see which items are the most popular on

the menu, which times of day they are busiest and which promotions are driving sales. Overall, the platform is marketed as a hugely valuable asset for any restaurant looking to improve customer experience.

Vlad Selitbovskyi, founder of Places App, said: “Places App is a valuable tool for restaurant owners in automating and simplifying management, order tracking and marketing dashboards. By providing automated notifications, integration with third-party software, real-time updates and self-service options, Places App can help to streamline operations and reduce the administrative burden on owners and staff members.”

Places App is available to download in the App Store or on Google Play.

Welbilt UK adds additional Ali brands

Welbilt, part of the Ali Group, has announced the immediate introduction of three additional brands to their UK portfolio. Crystal Tips (ice machines), Delfield (commercial refrigeration) and WMaxx (warewashing) are available as part of the Welbilt UK range, adding to the comprehensive commercial kitchen offering from the company.

Pere Taberner, vice president West Europe and Africa at Welbilt Inc., said: “We are delighted to announce that Crystal Tips, Delfield and WMaxx will now be available in the UK, and we have already seen significant interest in these brands from our customers. At Welbilt, our focus is firmly on supporting customers, and by extending our range of commercial kitchen equipment, we can offer a more complete solution. We have a strong pipeline of innovation and the flexibility to identify opportunities and respond to them quickly.”

The UK team will be focusing on integrating these additional brands into the business and all are now in the

Sheffield and Guildford demonstration kitchens, so customers can easily arrange to view them in action.

Alistair Farquhar, national sales manager UK & Ireland, at Welbilt UK, commented: “Feedback from industry colleagues has been fantastic. These brands will add to the existing Welbilt portfolio and allow us to offer a really comprehensive and solid commercial kitchen range. The reputation and innovative technology of Crystal Tips, Delfield and WMaxx will assist us as we work with our dealer network to integrate these brands into our portfolio and we now have a more complete solution for any operator.”

Delfield is one of the largest stainless steel refrigeration equipment manufacturers in the world, with a comprehensive range of refrigeration, custom fabrication and serving stations to suit any size or capacity of kitchen. The brand has a sustainable approach to delivering energy-efficient foodservice solutions which reduce energy consumption and costs.

WMaxx dishwashers boast a double-walled, fully moulded body construction for quiet operation and reliability.

Crystal Tips stainless steel ice machines offer a large production and storage capacity from a compact and functional design, allowing easy access for cleaning and internal maintenance.

Visit welbilt.uk for more information.

Panasonic’s microwave cashback scheme

Panasonic UK has launched its 2023 Professional Cooking Cashback Promotion. The exclusive offer, which runs until 13 October 2023, allows up to £75 cashback to be redeemed from the purchase of its NE-1853BDQ Microwave Oven.

To redeem up to £75 cashback and qualify for the promotion, simply purchase a new Panasonic NE-1853BDQ Microwave Oven during the promotional period, from a participating UK dealer.

Jared Greenhalgh, European sales manager, Panasonic UK Ltd, said: “We’ve created our 2023 Professional Cooking Cashback Promotion specifically with our customers in mind – helping them out in the tough economic situation we’re all facing. The NE-1853BDQ is one of our most popular, best-selling commercial microwaves; and with up to £75 cashback, the offer is a fantastic way of making the purchase of new kitchen equipment more affordable, which is important right now. We hope the promotion helps, in some way, to support today’s operators in easing the financial burdens affecting the UK foodservice and hospitality industries.”

Participants whose claim is accepted will be provided with a pre-loaded Mastercard to a specified value, which will be valid for 12 months from the date of issue. The deadline for claims is 12 November 2023.

For full terms and conditions, visit panasonic.co.uk/promotions.

Backmaster EB30 a rising star for Taylor UK

Taylor UK is now supplying the Backmaster EB30 convection baking oven from Eloma. It’s designed to provide a flexible and powerful solution for businesses with limited space.

Freshly baked pastries, pies, rolls and breads are popular additions to the menus of cafés, restaurants, delis, garages, convenience stores and local supermarkets. However, these locations are often small, or their kitchen space may be limited, with a lack of space for larger, more traditional appliances. The Eloma Backmaster is a compact bake oven that uses convection heating and precisely controlled steam generation for excellent results.

The Backmaster features powerful control systems that have been designed to optimise the baking process. This begins during the pre-heat stage, where the oven injects a set amount of water into the oven chamber to generate steam. When uncooked products are placed within it, the fans are automatically switched off to allow moisture to form on the surface. As this binds, it transfers heat faster, delaying the formation of the crust and giving a much larger rise compared to traditional convection ovens. At the end of the programme cycle, the door automatically opens to prevent overcooking.

Controlled via a simple-to-use touchscreen panel, the Backmaster is sturdily constructed from stainless steel. The door includes a large glass window, with energy-saving LEDs within the cooking chamber that allow staff to easily monitor the baking process. They also let the customer see the product, making it an attractive point of interest for front-of-house operation.

The Backmaster EB30 can hold three BN43 Bakernorm pans, with a distance of 85mm between each, or four pans with a distance of 70mm, leaving plenty of rising room. An optional condense hood stops steam from escaping into the environment, reducing the need for ventilation.

The unit’s dimensions of 600mm (w) x 620mm (d) x 530mm (h) allow it to be installed in a variety of locations. It can be configured with a left or right opening door, and a water tank for operations without access to services.

List prices for the Backmaster EB30 start at £8,200, plus VAT. Visit taylor-company.co.uk.

Just Desserts gunning for retail market

After supplying and baking for the foodservice market for nearly 40 years, Just Desserts Yorkshire has launched its own-retail classic sponge cake range.

Housed in sustainable and recyclable packaging, the newly developed sponge cakes consist of four variants: Victoria Sponge, Chocolate, Lemon, and Toffee.

The launch of the retail cakes comes in response to customer demand and the bakery’s vision of expanding and developing their handcrafted desserts range for retail.

Kate Williams, general manager of Just Desserts Yorkshire,

said: “We are excited to be able to reveal our first prepackaged products available for the retail market. As part of our growth, Just Desserts products are now available to both business and consumer markets.

“The new sponge cake range really showcases the quality of our brand and the products we produce. This is just the beginning of our retail expansion and customers can look forward to more retail developments.”

RRP, £4.49; case size 1x6. www.just-desserts.co.uk.

Sustainability is a top innovation driver

Natural reformulation, incremental innovation and rethinking seasonality will be key in creating winning foodservice beverages, according to new analysis by Kerry, a world leader in taste and nutrition.

The insights are contained in Kerry’s new Art of Taste and Nutrition report, which examines nearly 500 seasonal offerings across 14 key markets in Europe, categorising the top beverage platforms and flavours and profiling future trends across the world.

The report highlights top three limited-time-offer trends that emerged throughout the summer season: the citrus comeback, ice cold caffeine and ‘little treat’ culture.

Lemon was the top flavour across Europe this summer, with brands embracing more refreshing formats utilising the citrus fruit. Iced latte and iced tea surfaced as the two most popular and growing beverage platforms across the region. Meanwhile, pressures in a post-pandemic world have resulted in many consumers turning to ‘little treats’ to add a daily dose of joy into their lives.

THE FUTURE OF BEVERAGE

Kerry highlights that sustainability is a key driver in the future of beverage. It links back to today’s consumer needs of great taste, functionality and reduced sugar, as well as what people will want in the future, which research suggests is the sustainable sourcing of ingredients, sustainable packaging and balanced nutrition.

Sustainability also benefits foodservice operators in achieving their own goals, such as reducing water usage, food waste or CO2. It is a solution where everyone benefits and, in the future, this will likely become its own innovation platform: meeting that consumer need for better-for-you beverages that are better for the planet and society.

Commenting on the new report, Daniel Sjogren, vice president for foodservice in Kerry Europe, said “Sustainable nutrition is where the future of beverage is heading. Collectively, we need to do more to move this along at pace. By partnering with Kerry, our customers can leverage solutions such as Tastesense Advanced, which significantly reduce the sugar content of products, without any impact on taste or mouthfeel – all this while reducing carbon footprint. There is a great opportunity for operators

to innovate, while keeping a firm eye on overall impact,” commented Sjogren.

BALANCING ACT

Taste remains the number one driver of purchasing a beverage. However, consumers are balancing new needs as part of their purchase decision, including a desire for excitement, value and sustainable nutrition.

“Our report details an increase in more natural flavours and formats across Europe, with consumers showing a clear desire for beverages that deliver great taste and experience, but in a sustainable and nutritious way,” added Sjogren.

“Foodservice brand owners must take all these into consideration when innovating. On top of this, we see a continuous battle happening between maximising the existing product range versus offering new limited time offers. Businesses that apply a balanced approach to creating efficiencies and exciting offers in target areas of the menu are the likely winners.”

EFFICIENT INNOVATION

Kerry’s report provides valuable insights for foodservice brand owners to take into consideration when innovating for 2024, with efficiency being key. Innovation doesn’t need to mean ‘blue sky’ big cost changes and can be as simple as getting the right flavour pairing or introducing a new format. There is also an opportunity to create seasonal windows throughout the summer and the rest of the year to increase profitability. An example of this is the growing popularity of iced beverages all year round. While the drinks are considered refreshing, young people are also associating them with part of their identity.

“While consumers will continue to look for novelty and excitement when purchasing a seasonal beverage, this doesn’t mean foodservice brands need to reinvent the wheel. Focusing on efficient innovation can deliver winning beverages that taste great, are simple for your back-of-house and cost-effective,” concluded Sjogren.

Hospitality leaders optimistic

evident, and there are plenty of ways that outlets and venues can elevate their drinks offering.

FOUR KEY WINTER 2023 TRENDS

Industry trends research from leading syrup brand, MONIN, has uncovered that 54% of managed business leaders in the hospitality industry are optimistic about the next 12 months, up 7% from the start of this year.

This is largely based on a positive 2022 for the out-of-home (OOH) sector, with exciting trends coming to the fore and influencing consumer spending. In fact, 61% of consumers are happy to spend the same amount on OOH special occasions as they did last year, despite the rising cost of living and inflationary pressures.

These insights come from MONIN’s annual Winter Drinks Trends Report, examining what is likely to influence the 2023/2024 season to help venues prepare for the colder months ahead.

HOT TOPIC

The UK-branded coffee shop market is now the largest and most advanced market in Europe. It has seen a huge increase in value in the past 12 months, rising by 11.9% and is now valued at £4.9 billion. Winter 2022 experienced important industry shifts:

● Hot chocolate overtook the flat white to become the third-favourite coffee shop beverage, and one in three consumers now choose nondairy milk options for their hot drink.

● The iced coffee maintained its popularity following the summer heatwave. With 71% of consumers purchasing an iced coffee in the past 12 months, the trend is being driven further by the 18- to 34-year-

old consumer, with 7.3% drinking an iced drink OOH every day of the year. Coffee shops should look to keep iced summer favourites on the menu throughout winter, alongside iced variations of popular winter flavours to capitalise on demand.   ● Mochas have long been considered a winter staple, and the lines between coffee and hot chocolate continue to blur, with offerings from last winter at branded and independent coffee shops driving this trend forward.

Lee Hyde, senior beverage expert at MONIN, commented: “It has been wonderful to see the OOH coffee market pick up following the devastation of the pandemic. While there is no doubt that last year’s economic turbulence had an impact, it was a positive year for the industry. Flavoured hot chocolates proved popular, with key events such as Halloween and Valentine’s Day giving ample opportunity to diversify away from the norm. It will be interesting to see how they play out as we move towards winter 2023, and there is plenty of opportunity for outlets to flex their creative muscles.”

PROMISING FUTURE

This winter is no doubt going to have its challenges for the hospitality industry. Issues around recruitment, the supply chain and operational costs have not been resolved. But the consumer love for the industry is still

1. With iced drinks infiltrating all seasons and blended coffees the most increased beverage to order, there is an expectation that the overlap between coffee and cocktails will go a lot further than just the classic Espresso Martini – think boozy frappés and fruity coffees. In fact, coffee is the sixthfavourite taste profile for cocktails.

2. With bubble tea booming in the UK, it’s no longer exclusive to specific outlets, as coffee shops and bars from the high street to the high end are incorporating bubble tea and boba into their menus and cocktail offerings.

3. Consumers are looking for affordable treats, providing the coffee and cocktail sectors with a huge opportunity. Add seasonal syrup flavours to coffee shop beverages such as lattes, mochas and hot chocolates. Indulgent flavour combinations add to the treat aspect of a beverage, whether coffee or cocktail.

4. With many alcohol drinkers seeking no & low ABV drinks as wellness trends remain popular, outlets should consider improving their no & low ABV offerings.

Hyde added: “Now is the time for outlets to start looking at winter menus. There are some exciting trends coming our way, from customisable garnishes to unusual textures and indulgences. We know that constantly innovating menus is hard work, but using these trends as the foundation can make the process fun, while grounding new ideas in insights that resonate with consumers.

For more info, visit monin1912.com.

Marketplace

Focusing on new products, we highlight a tasty savoury delight, a versatile syrup o ering, dark chocolate on the go and urns with a di erence.

Central Foods unveils Menuserve savoury tarts

Just in time for autumn menus, frozen food distributor Central Foods has launched a new tomato, goat’s cheese and basil tart for the foodservice sector. At the same time, the company’s Mediterranean vegetable tart has been updated.

Both Menuserve tarts are four inches in diameter, approximately 160g each, and simply need baking to crisp the pastry and heat through before serving.

Gordon Lauder, MD of Central Foods, said: “Pastry tarts are a popular choice for a light lunch or snack, and we are delighted to be launching two new savoury tarts in the Menuserve range – one a brand-new avour and the other with an improved recipe.

“Being suitable for vegans, the colourful Mediterranean vegetable tart is a great addition to any menu, as it will appeal to those customers

and diners with dietary requirements, as well as more generally. The tomato, goat’s cheese and basil tart is a super vegetarian alternative which again will go down well with all customers.”

The new Menuserve tomato, goat’s cheese and basil tart features a cheese and basil quiche-style lling with sun-dried tomatoes in a herb- ecked pastry case, topped with a slice of tangy goat’s cheese. It is also suitable for vegetarians.

Meanwhile, the reformulated Mediterranean vegetable tart includes a chunky tomato, aubergine, courgette and mixed peppers lling on a bed of tangy tomato sauce, topped with a half cherry tomato, all in a herb- ecked pastry case. It’s suitable for both vegans and vegetarians.

Marketed as ideal for a light lunch or snack, the Menuserve tarts are perfect for a range of foodservice outlets, from co ee shops and cafés through to pubs, universities, grab-and-go venues, garden centres and care homes.

Each product is available to catering sta in cases of 12.

Central Foods was founded more than 25 years ago and is a catering partner across the whole foodservice sector. It currently sells to over 180 independent wholesalers, as well as larger national and regional operators.

Visit centralfoods.co.uk

Aimia’s Ruby celebration

Aimia Foods has revealed Ruby Chocolate as the latest avour of 1883 syrups within its growing portfolio.

As the 40th syrup to join Aimia’s foodservice range, 1883 Ruby Chocolate provides operators with an authentic and versatile syrup which has been created to pro t from the millennialdriven ruby chocolate phenomena. According to Fact MR, it’s expected to grow by 30% by the end of 2032*.

Perfectly balancing the roundness of chocolate with raspberry and vanilla notes speci c to ruby cacao beans, 1883 Ruby Chocolate Syrup can be used as an ingredient in both food and drink recipes – especially dessert-style options.

Karen Green, marketing manager at Aimia Foods, said: “From being used as a shot in a hot chocolate, whizzed in with a shake for a fun new avour, or as an aesthetic and velvety topping on a ‘pink’ sundae, 1883 Ruby Chocolate Syrup is perfect for transforming standard food and drink options easily, and with exceptional results.”

It’s created with pure cane sugar and water from the French Alps which surround 1883’s home. The natural properties ensure quality, without any preservatives.

Due to the impressive high concentration of 1883 syrups, a bottle of Ruby Chocolate has an exceptional yield. From a single, one-litre bottle, baristas can create between 63-125 Ruby hot chocolates or Ruby chocolate shakes, dependent on the serving size.

FATSO’s going big on Mini Bars

Rule-breaking dark chocolate brand, FATSO, is introducing travel-sized bars of its best-selling avours to expand its route to market.

Targeting on-the-go, travel, hospitality and o ce catering sectors, the new mini bars are marketed as being all set to challenge the boring and deliver epic, dark chocolate deliciousness to jetsetters, holidaymakers, co ee shop goers and o ce workers nationwide.

FATSO’s new 40g chocolate bars are available to hotels, airlines, catering companies and cafés in three avours.

“At FATSO, we believe chocolate, like life, should be less savoured and more devoured,” said FATSO co-creator, Ella McKay. “We’re all about the big chunk, which is why when we launched our delicious bars, we did so with a big bar weighing in at 150g. Our decision to go big on mini bars is in response to a clear demand for a big chunk in a smaller eat, for those afternoon pick-me-ups, high- ying snacks and mini-bar moments.

“We’ve kept the chunk, ethics and deliciousness, and brought you a mini bar, big enough to experience FATSO in full force, but not big enough for sharing,” added McKay.

FATSO is transforming three of its big 150g bars into super chunky snack-sized treats, ideal for those looking for a chocolate bar to enjoy on the go. The three avours are: Home Run 60% cacao bar takes inspiration from the US baseball game with its bumper chunks of salted pretzel, whole almonds and honeycomb.

Nan’s Stash is 70% cacao and pays homage to sneaky snacking Nanna’s everywhere. Nan’s biscuit tin in a bar is packed with peanuts, to ee and digestive biscuits.

King’s Ransom enrobes the majesty of whole pistachios, crunchy cocoa nibs and a hint of mint, all set in the nest Colombian dark chocolate (60% cacao) to create a right, royal rhapsody of a chocolate bar.

FATSO embraces the most audacious ingredients that break category conventions, but retain (and exceed) consumer expectations for high quality, ethical chocolate. FATSO sources its single-origin cacao from family-owned Luker’s Chocolate in Columbia, which has been awarded the highest classi cation, Fino De Aroma. All bars are packaged in a 100% recyclable box with vegetable ink print and a home compostable ow wrap inside.

FATSO 40g bars (RRP £2.75-£3.50). Visit sofatso.com.

One good urn deserves another

For everyone tired of boring, functional looking stainless steel urns, Metcalfe has introduced a stylish range of sleek, black Robatherm units from Roband that can add a touch of class to any bu et or breakfast counter and create a real point of di erence.

The powder-coated, high-grade stainless steel urns feature a unique

mode selector switch that allows either variable or pre-set temperature control, providing ultimate exibility and ease of use. With the mode set to variable, the temperature can be controlled across a wide range via the graduated knob. Variable mode will suit those users who require warm or boiling water for their special application.

Switching the mode selector to preset will x the temperature at 95ºC,

the optimal temperature for most applications involving tea and co ee. Using the pre-set mode provides a fast, easy setup and consistent temperature. Adjustment of the knob in pre-set mode has no e ect on the temperature setting of the urn: it remains constant at a nominal 95ºC. This prevents continuous boiling and excessive energy consumption.

For ultimate hygiene, Roband has designed an optional accessory for the urns that enables them to be operated without the operator needing to touch the dispenser. The tap lever on the urn slides over the hand operated lever and is secured in place. When a cup is placed against the lever, the urn automatically dispenses the liquid for hands-free operation.

Star-studded line-up

The food-to-go sector is ever-evolving and always on the cusp of change, which is why UK retailers, café and coffeeshop operators need to stay ahead of curve with trends and consumer insights.

Bringing together the best in the business, lunch! – the definitive event for the café, coffee shop and food-to-go sector – will provide these invaluable insights on 27-28 September at ExCeL London, in its highly anticipated free seminar programme.

The event has confirmed exclusive interviews with founders and operators from GAIL’s Bakery, Marugame Udon (Europe), Pret, WatchHouse, Chopstix, BP, Buns from Home, Subway, Tossed, Holland & Barrett, Tortilla, BloomsYard, Kaffeine, Wingstop, 200 Degrees Coffee, Coco di Mama, Bank Street Coffee – and many more.

A few interview highlights include:

Keith Bird, CEO of Marugame Udon Europe, discussing the state of the hospitality industry, plus the challenges and opportunities that lie ahead.

Guy Meakin, UK Shops & Franchise Director of Pret, will focus on the important developments, changes and opportunities that Pret are seeing.

Marta Pogroszewska, managing director of GAIL’s Bakery. One of the most dynamic leaders in the sector, Marta will talk all things GAIL’s, including their incredible growth and how they look after their teams.

Caroline Otty, MD of Watchhouse, on the success story that is the speciality coffee shop Watchhouse, revealing what the future holds.

Bharti Radix, founder of BloomsYard, discusses her personal journey through the hospitality industry.

Will Kenney, commercial director of 200 Degrees Coffee,

will provide insight into this exciting, multi-site coffee shop brand operator.

Jon Lake, MD of Chopstix, talks about the Chopstix brand, plus franchising and collaborating with passionate founders to make an even better experience for staff and customers.

Danny Scobie, head of food at Scotmid Cooperative, discusses the exciting food-to-go concepts that are bringing new customers to convenience retailers.

PANELS & KEYNOTES

As well as interviews, the show will host a range of dynamic panels – including The Next Big Thing Panel; Independents: Pushing through Adversity; The Marketing for Food-to-go Panel; The Head of Food Panel; The Operations Director Food-to-go Panel; Coffee-shop Leaders Panel; The BSA Multi-Site Panel; The Operations Director For Coffee-Shops Panel; The Marketing for Food-to-go Panel; and The Food-togo Leaders Panel.

Also, don’t miss exciting Keynotes with Peter Dore-Smith, owner of Kaffeine (Inside the Mind of a Coffee Shop Owner); Jo Hayward, vice president, Convenience Europe at BP (Transforming the Food Experience on the Forecourt); Rachel Chatterton, head of food and drink development at Holland & Barrett (Re-launching Our Food Business); Stasi Nychas, co-founder/COO, Neat Burger (Neat Burger: The New Grab & Go Format). Plus, the programme will have plenty of insights on trends from vital data and research companies like Globaldata, MealTrak, IGD, FoodFutureInsights and theDeliveryWorld.

To see the full schedule and timings, visit lunchshow.co.uk/programme.

The full speaker schedule for lunch! 2023 has been announced, but that’s just the tip of the networking iceberg.

EAT NATURAL SELECTION

Ferrero Foodservice is bringing its extensive range to lunch!, where operators can discover the latest grab-and-go addition – Eat Natural.

Ferrero’s latest debut for foodservice, Eat Natural bars, will be on stand and available for operators to try. They’re marketed as packed with goodness and made with simple and recognisable ingredients, such as dried fruit and nuts. This range will reportedly help operators tap into the growing demand for tasty on-the-go treats and boost business profits.

Visitors are encouraged to head to stand L824 to discover how they can maximise on the popularity of Nutella®. There, you will see the 3kg Tub in action, expertly designed for foodservice operators to get the most out of their ingredients with a portion of Nutella, while saving money in the process. With the 3kg tub, your Nutella® supply will go further thanks to its straight sides. Additionally, try the Nutella® Muffin, with its hidden Nutella® centre, along with Nutella® Biscuits – perfect for grab-and-go.

Zareen Deboo, foodservice channel operations manager, Ferrero UK & Ireland, said: “This is a show that we look forward to each year, especially when we have such a delicious array of foodservice products to share with operators, to help boost sales and excite customers! We’re particularly keen to show operators how the 3kg Tub can make a difference in their business – the switch is an easy cost-saving tactic, so it’s a win-win. Plus, the launch of Eat Natural into foodservice means operators can make the most of the delicious bars and benefit from the brand’s popularity.”

Deboo added: “There is a real demand for exciting and high-quality snack products on the go. Now, more than ever, customers are value-driven and ‘trading up’ to more premium eating options. There’s never been a better time to upgrade your offering and benefit from some big brand

Free trade registration

lunch! returns to ExCeL London on 27-28 September and will co-locate with Casual Dining and Commercial Kitchen. Together, the shows will feature over 600 exhibitors displaying the very best innovation in food, drink, equipment and tech.

power and we’re looking forward to sharing how at lunch!”

Also, discover more about Ferrero Rocher, new Ferrero Ice Cream, Tic Tac, Kinder Bueno and Kinder Chocolate.

HAPPY ANNIVERSARY FOR SABERT

Visitors to stand L833 can enjoy the latest food-to-go solutions from Sabert Corporation Europe. According to the Food to Go Market Report 2023 from industry analyst Lumina Intelligence, the food-to-go category increased by +31.7% in 2022 to a value of £21.4 billion – and is expected to grow by 4.1% in 2023.

“For many operators, food-to-go represents their biggest opportunity and we’ll be showing some of our latest innovations aimed at the sector at lunch!,” said Sabert UK&I sales manager, Clive Pickerill.

“On show will be our recently launched Snap2Go and Deli2Go ranges, plus our sustainable paper cutlery. In each case, our focus is on making food look great, while also putting the emphasis on offering best value, coupled with functionality and best-in-class sustainability credentials.

“At lunch!, Sabert will be celebrating 40 years of providing innovative, value-added products to the highest quality standards, supported by outstanding customer service.”

SNAP2GO

Sabert’s new Snap2Go range brings an aesthetically pleasing, minimalistic design, but with maximum functionality. There’s good visibility, thanks to the clear rPET lid which offers an easy one-hand closure and strong fit. Moisture and grease resistant, Snap2Go can be used for chilled meals and food-to-go applications.

Made 100% in Europe, Snap2Go is a fully recyclable solution. The base is made from Forest Stewardship Council (FSC®) certified paper and the rPET lid contains a guaranteed minimum 50% recycled content. Stackable and nestable, Snap2Go is available in four popular sizes – 375ml, 500ml,

You can access all three shows for FREE when you register in advance.  Free registration closes at 9.30am on 27 September. After this time, a £50 registration fee will apply. To register for a free trade ticket, visit luchshow.co.uk and quote priority quote VLU18.

750ml and 1000ml – with two high visibility rPET clip-lid sizes. Sabert also offers bespoke designs and sizes.

DELI2GO

The new Deli2Go board tray range is ideal for hot and cold foods. Stackable and nestable, the Deli2Go board trays are grease resistant and refrigerator friendly. Available in four popular sizes, they can be paired with one common innovative PP lid with an external clip that provides onehand closure – creating a secure fit for food-to-go applications, while also providing great food visibility for maximum appeal.

PAPER CUTLERY

Sabert’s new patented recyclable paper cutlery is strong, robust, and performs well with stiffness and cut quality when used with hot or cold foods. The range combines sustainability and outstanding performance, has full FSC® chain of custody accreditations, and is fully recyclable in the paper waste stream.

PACKAGING WITH A PURPOSE

Coveris, a leading European packaging manufacturer, is set to showcase its newest forward-thinking, sustainable packaging solutions, at stand L1147. Supporting its award-winning No Waste sustainability strategy, Coveris’ innovations combine the latest trends with environmental responsibility to provide eco-efficient solutions.

Coveris’ BarrierFresh MAP skillet is the latest addition to the manufacturer’s food-on-the-move range. Its longest shelf-life sandwich skillet, BarrierFresh MAP keeps sandwiches fresher for longer by controlling pack atmosphere, supporting food waste reduction targets. With excellent product visibility, they deliver great branding opportunities and shelf-presentation, while robustly protecting products.

In light of the UK’s upcoming single-use plastics ban in October 2023, Coveris will also be presenting its eco-efficient

Come and say hello!

Café Life will be at the show – find us at the British Sandwich & Food to Go Association STAND L170. We look forward to catching up with readers, subscribers and advertisers. There will be an opportunity to discuss advertising options within our titles and digital platforms (web banner placement, video placement, awards sponsorship/ opportunities and e-zines). New subscriptions are possible (there are two choices – hard copy via the post or digitally).

food service solutions, including EnviroPac™ Bagasse, a renewable and sustainably sourced alternative to EPS packaging.

Paul Robertson, Coveris’ food-on-the-move sales director, commented: “As we approach the single-use plastics ban, Coveris is proud to offer a diverse range of sustainable solutions that align with our No Waste Vision.”

Other solutions – such as the Coveris dual-ovenable, hothold HEAT range – will be on display. “Expertly crafted to deliver protection, convenience and quality, Coveris’ HEAT range meets consumer demands for a wider choice of hot food-to-go products and provides the perfect grab-and-go solution,” said Robertson.

Coveris’ will also showcase a range of award-winning Notpla coated food cartons, the distinguished Earthshot Prize winner. With aligning commitments to reduce waste, Notpla coated food cartons tackle sustainability concerns in the food-to-go and takeaway sector. Made from seaweed and plant extracts, a barrier coating is applied to sustainably sourced board to create a food-safe barrier function, that naturally breaks down in four to six weeks at end of life.

The latest issues are available to pick up at the stand or via a QR code which can be scanned on the day. Also, meet our editor, Alex Bell, who will be canvassing for story ideas and product innovation.

We look forward to a busy and productive two days at the show and meeting with all interested visitors. Contact: Ethan Leaning (Café Life, sales & marketing 01291 636333).

The and the fast curious…

BEHAVIOURAL CHANGE

There is a clear post-pandemic message emerging in the food to go sector: opportunity is knocking! Almost every survey or new report detailing out-of-home (OOH) eating trends indicates that this market is showing no signs of slowing down and that operators need to be agile to cash in. People’s eating habits are changing as working life gets busier and they consume in different ways and at different times. Convenience and ‘treat’ occasions continue to thrive, while customers are more discerning, seeking quality fare, alongside a desire for global flavours and experiences.

But, of course, it’s naïve to say all things are rosy in the kitchen. A recent webinar hosted by Katherine Prowse, senior insight manager at Lumina Intelligence, highlighted that the fiscal cost of Covid-19, the consequences of Brexit, a shrinking labour pool and

soaring inflation had led to a sense of caution in the consumer mindset, resulting in a difficult predicament for hospitality sectors, stating: “The cost-of-living crisis has driven changes in behaviour in the FTG channel. The sector is in the midst of a challenging period of soaring costs and notably value-conscious consumers.

“Continued physical expansion and opportunities around travel hubs, technology and omnichannel are contributing to growth among foodservice players and retailers. Alongside this, it’s examples of health, premium and vegan trends that are continuing to influence NPD in the market and really justify higher price points from operators. Consumers are more educated than ever… with a rise in knowledge and availability of artisanal products driving expectations across the market. FTG consumers (85%) overwhelmingly think that good

quality has a price, which is great because three in four consumers (75%) are happy to pay more for it. It’s the continued innovation and economic recovery that will drive the size of the prize in FTG of about £2.1 billion across the next three years.”*

It’s certainly not an easy path to navigate – but ultimately the foodservice operator and consumer can both be winners.

READY FOR ANYTHING

The working day is more fractured than ever. WFH a few days a week is now the norm for many, while some businesses are putting pressure on staff to return to the physical office. What is certain is that grab-and-go occasions now span the entire day. Speedy food choices, that are quick and easy to prepare, offer real convenience for busy operators.

Pan’Artisan is well aware of the

While speed is always of the essence in foodservice, don’t be afraid to try something different with your menu.

high standards required in such a competitive market, so it focuses on quality ingredients and authentic recipes, while addressing the needs of specific dietary requirements in its portfolio of premium pizzas, dough balls and speciality breads.

“Increased exposure to world foods via street food markets, along with the accessibility of travel, has resulted in a swell of interest in global, regional cuisines, and a desire for authentic, good quality food,” said Charlotte Perkins, trade marketing manager, Pan’Artisan Ltd.

Artisan baked goods have increased in popularity, and a recent poll has found half (51%) of Britons choose Italian cuisine as their top choice.**

“Snacking and FTG items have also become popular, with an emphasis on premium quality and indulgence gaining favour. Pan’Artisan draws inspiration from the traditional techniques and authentic bread and dough recipes of Italy. Such is our dedication, we undertake twice-weekly product testing to ensure our strict criteria is met for cooking performance, flavour and texture.”

Pan’Artisan has recently launched a Mini Pizza Pala Margherita, which is ideal for handheld eating; rectangular in shape and offering a generously sized single portion. Stone-baked and ready topped with Italian tomato sauce and a blend of mozzarella and cheddar cheese, it enables the operator to

customise with additional toppings to extend menu choices.

TRIED AND TRUSTED

Keeping with that international flavour, Asian food is an always flexible option. “Some cuisines are suitable for the grab-and-go sector, adapting well to

takeaway and transport requirements, without having an adverse effect on the food,” said Greta Strolyte, brand manager for noodle experts Lucky Boat, a business dating back to 1979.

“This is true for many Asian cuisines – a lot of which are tried and trusted fast serve options. A YouGov food study found 46% of Brits favour Chinese food, taking second place to Italian (51%)***. Asian food is one of the most ordered throughout the takeaway and delivery markets, and as a cost-effective choice, it’s very popular for grab-and-go menus too. Quality products on a menu will encourage repeat custom; there’s no reason why quick-serve food should be of a reduced quality compared to dishes served in a restaurant.

“To stand out in a saturated market, operators could take inspiration from

the latest trends,” continued Strolyte. “Street food stalls are often the source of new consumer favourites, so try a couple of authentic, regional specialities on your menu which are lesser known to make your food offering interesting and current. For inspiration, Japanese, Thai and Korean are currently popular.”

Lucky Boat’s noodles are a quick-toprepare choice for operators, with a low cost per serving. The bestselling No.1 Thick and No.2 Fine Wheat Noodles are golden in colour, yet contain no egg, making them a great vegan choice, while the light, textured Wholeweat Noodles offer the benefits of increased fibre intake. All of the Lucky Boat noodle range is suitable for vegans and vegetarians, plus those with a dairy intolerance.

The range has been awarded ‘Approved Product’

status by the Craft Guild of Chefs. Matt Owens, vice chairman, said: “For delivery and takeout dishes, quality and ease of preparation are what I’d look for when choosing a noodle option –Lucky Boat noodles perform perfectly. No sign of clumping on cooking, with a natural flavour and great texture.”

HOT STUFF

Value is increasingly on the FTG agenda, so a mix of price points

is required for operators, to cater for different budgets. “Offering hot sandwich options is a way of differentiating your café’s menu – and cheese plays a vital role,” said Karen Heavey, brand manager for Kerrymaid.

“The humble sandwich continues to be a mainstay for many at lunchtime across the UK. There’s no doubt that customers expect affordability more than ever, but also high quality. It’s crucial to pick your fillings wisely. Including hot options increases sandwich appeal and enables operators to target different day parts.

"The humble sandwich continues to be a mainstay for many at lunch."

Breakfast is a key to-go occasion, and when it comes to sandwiches, baguettes, wraps or paninis, cheese adds that finishing touch to staples such as bacon, sausage and ham, or plant-based alternatives.

“Kerrymaid Grated products provide a more even melt than standard cheddars and little oiling. They come in white and red, to add variety on the menu by changing up the colour. Also, Kerrymaid Slices are easy peel for a quick service at busy lunchtimes. Providing a smooth, even melt without becoming translucent, they deliver a rich flavour and come in Original or Vegan varieties.”

A toast to the future

The high street FTG offer is ever-evolving, and as much as products and ingredients are key to a successful grab-andgo business, operators have other challenges to overcome. Keeping queues moving and ensuring consistent food quality while training new staff is a juggle for managers.

“Toasted sandwiches and pizza are always popular, and these items allow an operator to be flexible and offer different fillings and toppings,” said Alistair Farquhar CFSP MIH, national sales manager UK & Ireland, Welbilt. “Plantbased is vital, with taste crucial to ensuring return custom.

QUALITY STREET

La Lorraine Bakery Group products offers a selection of morning fare, with two Butter Croissants, artisan baguettes and wood-fired loaves and flatbreads. “Our FTG products have so much for café and coffee shop operators,” said Rebecca Calveley, trade marketing manager for La Lorraine.

“There are many food options on the market, with handheld snacks, in particular, growing in popularity. This is presenting operators across the country with a remarkable opportunity. There is also still a demand for international foods. Panesco has tapped into this with its Schiacciata Farcita Margherita; a traditional Italian stone-baked focaccia, topped with mozzarella, tomato passata, extra virgin olive oil and oregano. Keeping with the Italian theme, our Pizza Caruso Potato Mushroom is a convenient handheld snack, that looks sensational.”

With a range of these products, La Lorraine has recognised that grab-and-go would expand to become one of the biggest food trends

“For those serving a range of grab-and-go food, the Merrychef conneX® high speed ovens will transform the way that operators deliver. Easy to install and up to 80% faster than conventional cooking methods, the Merrychef conneX® range can cook, toast, grill and reheat fresh or frozen food, eliminating the need for other appliances. Staff love them as they can carry on serving while cooking.

“I’d say it produces a perfect toastie in 60 seconds every single time,” said Steve Bell, owner, Yellow Bicycle Café in Blandford Forum in Dorset. “In terms of reheating pre-prepped stuff, again it’s superb because it’s really fast. Plus, you’ve got control of that combination of making sure that the inside is heated back up properly and putting controllable colour on the outside.”

The latest accessory from Merrychef is the conneX®12 automated panini press, delivering consistent, compressed sandwiches with perfect grill marks every time. It’s also easy to take in and out of the oven – it simply replaces the cook plate and sits on the internal cavity stubs.

“FTG now covers all day parts,” continued Farquhar. “From breakfast eaten at work, a quick lunch on the run and even dinner collected on the way home, grab-and-go food is popular for all meals. It must be served quickly, at a consistently high quality.”

in the country, adapting what they produce accordingly.

“Above all, customers want quality,” continued Calveley. “The sector has huge potential, with the market forecasted to value £22.2 billion in 2023, with a growth rate of 4.1% (Lumina). This only proves one thing –that the sector has a very bright future and is one that we will continue to tap into by innovating and expanding.”

EARLY BIRD…

“Our research earlier this year reported that the OOH breakfast market is picking up, with almost twice as many people eating it OOH more than once a week as compared to 2018,” said Stéphanie Brillouet, Delifrance marketing director.

“On-the-go breakfasters are more likely to seek something that feels like a treat and is easy to eat on the move, making pastries, smoothies and hot sandwiches the obvious top choices. Coffee shops, bakers and chain or independent cafés are the top spots for pastry or muffin purchases. To

help cafés fulfil increasing demand for indulgent food to go, Delifrance introduced a raft of tempting new viennoiserie creations this year,” continued Brillouet.

“We asked consumers what pastries they liked best and the most

caramel and toffee (47%), and then cream and custard and classic fruits and jams sharing third place. To satisfy their desires, we created our Salted Caramel & Pecan Open Croissant and Almond Pain Au Chocolat – both eyecatching and indulgent.

“Diets are evolving and 17% of pastry consumers also told us they wanted more plant-based alternatives. So, for consumers seeking savoury food to go, we introduced our Vegan Ham and Cheeze Crown; a tasty, golden-brown flaky pastry filled with Quorn Ham pieces in smooth dairy-free béchamel sauce. Reworking our already hugely popular Ham & Cheese Crown to provide an indulgent snack or breakfast, this is already a favourite with vegans and carnivores alike!”

popular were pains au chocolat (39%), followed by plain croissants (36%) and almond croissants (23%). We also discovered that one in three want more filled pastries, with chocolate most popular (68%), followed by

So, how do Delifrance look to stay ahead of the competition?

“Cafés are one of the top operators for FTG, with consumers often dropping in for a hot beverage before buying a pastry or muffin on impulse,” said Brillouet. “We are often led by

TO LET

"Cafés are one of the top operators for FTG, with consumers often dropping in."

Well Established Café in Prime Location close to Holt near the North Norfolk Coast.

Fully Equipped Kitchen, 58 Cover Internal Dining Area and Courtyard Garden.

All adjacent to Back To The Garden the multi-awarding winning Astley Estate Farm Shop.

Long Term, Flexible Terms Available.

James Brooke MRICS james.brooke@landbridge.co.uk 07881 516564

Megan Pemberton MRICS megan.pemberton@landbridge.co.uk 07432 200943

our senses and the smell of backing goods is the perfect way to attract sales – a good excuse to bake off products through the day. Our research also reveals that 40% of consumers are more likely to buy a pastry in combination with a hot drink, so to ‘seal the deal’, consider a breakfast meal deals, pairing pastries with good coffee to provide an irresistible upsell.”

Helping hand

Andrew Whyte, product manager, Panasonic UK Ltd, offers key equipment advice.

Accelerated and high-speed cooking is essential for high street grab-and-go sites. With some equipment delivering cooking times of just a matter of seconds, this speed allows operators to efficiently deliver quality food in a time-saving capacity, consistently.

Rapid cook equipment has come on leaps and bounds. Driven, in part, by advances in technology, innovation has also been led by operator need, with menus expanding, a customer’s expectation of reduced waiting time and, ultimately, labour shortages resulting in fewer staff in a kitchen. The tech is a must in the grab-and-go market, particularly on the high street.

As a global market leader in microwave and rapid cook technology, Panasonic has developed a range of solutions. Our NE-SCV-2, speed

SWEET AS

Zareen Deboo is foodservice channel operations manager at Ferrero UK & Ireland. “The FTG market is showing no signs of slowing down and, to support businesses at peak snacking times, Ferrero has a host of bakery items, treats and bars to tap into the demand for delicious snacks OOH.

“Carefully crafted in Halstead, Essex, Eat Natural bars are made using simple and recognisable ingredients such as dried fruit, nuts and seeds. Free of additives and preservatives, the foodservice range is an easy way for operators to raise their snack game.

“It includes Almond & Apricot with

Yoghurt Coating and Protein Packed with Peanuts & Chocolate, Simply Vegan Peanuts Coconut & Chocolate, along with the Eat Natural Raw Range, available in cases of 12 bars. There is also a 28 Bar Assorted Box.”

Ferrero’s Nutella® Muffin is made with the iconic taste of the cocoa hazelnut spread, with the artisanalstyle muffin full of fine ingredients –including sourdough and yoghurt – for a light and fluffy textured bake. While the Nutella® Biscuits recipe is specially crafted for a premium taste experience. And, ultimately, it’s those that deliver a premium taste that will succeed. With such a proliferation of FTG options for the consumer, that wow factor is all-important.

* Food To Go – Short Term Challenges & Lasting Changes, April 2023

** YouGov UK Food Study, April 2022

*** YouGov UK FS, Big Surveys, April 2022

convection oven is a prime example. Designed to cook, toast, bake, grill and reheat, the SCV-2 is suitable for both fresh and frozen foods. From bakingoff delicious pastries for the breakfast period, to perfectly cooked meat, vegetables and even delicate items such as fish, the SCV-2 is an example of how the latest rapid cook and multifunctional equipment can benefit grab-and-go operators and dedicated professional kitchens alike.

Featuring our unique twin inverter technology, the SCV-2 is designed to

cook food evenly. Its ventless design with a built-in catalytic converter and a full metal door ensure an even distribution of heat, while an easyto-clean cavity keeps maintenance simple. Fully stackable, the SCV-2 delivers maximum flexibility in a busy commercial environment, easily fitting onto a small worktop and, thanks to a unique design, able to double stack for even greater space optimisation.

Discover more about Panasonic at panasonic.co.uk/pro-cooking.

Guiding you to success

La Lorraine’s top five tips on how to maximise handheld snacks.

Health is always a key factor, so marketing towards lighter alternative food to go options opens up so many opportunities for café and coffee shop operators.

2. Listen to customers

Communicate and give them what they want. If it’s something sweet, or a savoury option, go the extra mile and satisfy their needs, every time.

3.

Create a sense of exclusivity with your snacks by offering limited time snack options or seasonal opportunities. This encourages consumers to try before it’s gone, which can increase sales and footfall.

4.

Consumers want the wow factor. As one of the European market leaders for frozen bake-off products in retail and foodservice, La Lorraine Bakery Group is all about quality. Ingredients are high quality –creating delicious products, rich in flavour.

5. What’s trending?

The marketplace is evolving and transforming at a record pace. It is so important that operators continue to innovate and explore key trends that are shaping the sector. Keep your eye on food blogs, social media accounts and industry magazines to see what’s gaining popularity.

1. Lighter alternatives

Limited time options

Offer quality, premium products

SPECIALS BOA R D The Loft Café Bar

Shining a spotlight on an independent café or coffee shop doing outstanding work in the sector, we travel to West Yorkshire, where a family business continues to thrive off the back of simple principles and exceptional produce.

and hostile takeovers, it’s so refreshing. People come first… and that’s the only non-negotiable.

Nowhere is this more prevalent than at The Loft Café Bar in Bingley, West Yorkshire. Brother and sister, John and Sadie Graves, are the heartbeat of this vibrant operation, which they launched in 2010. Thanks to an emphasis on looking after the locals, while producing top quality dishes, it recently received national recognition.

PERFECT RECIPE

‘What have we done?’ We didn’t have the foggiest what we were doing. We’d had a handover of a couple of weeks from the previous couple and that was it. When I look back now, we were brave to do it, especially during Christmas week. But we just did it… and we’ve gone from there!”

LAYING DOWN A MARKER

INSPIRATION EVERYWHERE

It’s a pleasure to write the Specials Board. Now on its third edition, I’m seeing common threads connecting these independent establishments, that thrive in some of the most challenging circumstances the hospitality sector has ever witnessed.

Number one is the close-knit nature of family and friends supporting each venture. Number two is the consistent menu quality, especially with coffee. Finally, customer service goes above and beyond expectation. Every individual is made to feel special, ensuring they come back for more. In a world of global expansion, profit margins, stock options, loyalty apps

Life behind a café counter wasn’t necessarily on the cards for Sadie, having been an air stewardess. “I used to be with British Airways, which is where I learnt a lot of customer service skills.” Brother, John, was also on a different path, having worked for an established baker for 20 years – but he decided to set up his own establishment, and big sis stepped in!

“John was brilliant in the kitchen, having learnt to bake buns, breads and all sorts of stuff. I’m more of a people person, managing staff and dealing with accounts, so we went into this project together. Initially we were thinking of a sandwich shop,” said Sadie. But serendipity stepped in again, with a business opportunity in central Bingley coming on to the market.

“We took over on 21 December 2010, looked at each other and said:

Straight away, The Loft tried to avoid being something it wasn’t. John set to work creating shortbreads, scones and flapjacks, to give that homemade feel – even down to focaccia bread for the sandwiches. Lower-quality, cheaper sausages were out; higher-quality, locally sourced produce was in. Sauce sachets were Heinz and HP, with no cutting corners.

“It was a real struggle at the beginning,” said Sadie. “We were doing everything ourselves, making sure

everyone else got paid before we did. John was in charge of what came out of the kitchen; I looked after customer service, staff uniform, helping to build the clientele and everything else.”

With quite a few other cafés in the region, being able to stand out was imperative. “Our coffee was good and so was the food. But I believe it was a combination of John, myself and our brilliant team of staff that kept people coming back – and that ethos is absolutely everything.

“A customer said they love how everyone does things the same way, with the same exceptional levels of service, whether it’s busy or quiet. Each person matters – someone having a cup of tea, or steak sandwiches and a bottle of wine. We have a few older people who have lost partners, saying this is the only place they feel comfortable. Then there’s the lads on a Sunday with a hangover, desperate for a full English. The full spectrum – and they stick with us. It’s not phony or over the top… it’s just real.”

SPECIAL DELIVERY

That close-knit nature was clearly illustrated during the pandemic, with everything happening so quickly.

“I said to my brother that he should make some bread and stick it on Instagram – this evolved into a delivery menu of mainly breads, scones, soups and pies that people could stockpile. We only have a commercial oven, so John would work from 11pm until 8am, making it all. Then, I would pick up the orders online, sort out the logistics, and

me and my son would pack everything and deliver. We even had a retired couple help out. We would put on masks and stand in different corners. That money paid the bills, leaving government grants free to reinvest in new flooring, an upgraded coffee machine and roof windows.

“When outdoor eating legislation came in, we set up a spot on the grass, creating Loft umbrellas. It was raining heavily – but people didn’t care.”

But that wasn’t all. TV crews visited Bingley to interview Sadie and her team, as she backed the campaign to provide free meals for children during holidays in 2020. The efforts of footballer Marcus Rashford struck a particular chord. Customers donated money and The Loft made full food

business. It’s also allowed us to open on Sundays, which is now one of our busiest times of the week – but the menu hasn’t changed greatly. There’s experimentation with the Specials Board, but why mess with something that’s worked so well?” A small breakfast consisting of bacon, sausage, eggs, beans, mushrooms, tomatoes, hash browns and toast is a mere £7.95. But there’s salmon, veggie options and a host of paninis and ‘lite bites’.

Another example is the coffee. “I’ve always used a custom blend from Casa Espresso Coffee Roasters, Baildon. He provides barista courses and mantains our Sanremo machine. If I make a cappuccino, it will be the same as Szilvia’s or one from a weekend employee. Consistency is everything.”

Ultimately, it led to national recognition. “In August, we were nominated ‘best café’ in West Yorkshire by a member of the public at Englands Business Awards,” continued Sadie.

“Initially, I said that we didn’t need an award and let’s not be disappointed if we didn’t win. Then, when we got to the massive room, with the tables set up, I suddenly really wanted to win!” Fortunately, her hopes came to fruition.

“It’s as much for the people of Bingley, as it is us. But everyone works so hard. My brother’s scones are famous around these parts, while Szilvia is the ‘cheesecake queen’.”

parcels (bread, soup and biscuits) rather than just packed lunches, so children would have something for a full week, instead of just a day.

UPSTAIRS, DOWNSTAIRS

The Loft’s rustic design has remained consistent, alongside occasional modernising touch-ups here and there. The downstairs is hustle and bustle, with a view of the kitchen; upstairs is more serene, for those seeking solitude and privacy. With around a dozen staff, Sadie sees younger staff disappear for university terms, but most of them return during holiday season.

“Our manager, Szilvia Szendrei, has been with us eight years and is fantastic in every aspect of the

But it’s Queen Sadie steering this ship with verve, charm and a deft business perception. “You can’t take your eye off the ball for a second…” Indeed, you can’t.

Part two of our preview takes you closer to what promises to be a memorable two-day extravaganza.

ISLINGTON AWAITS

Taking place at the Business Design Centre, London, Ca è Culture is billed as the UK’s premier trade event for the café and co ee bar market. In addition to an unparalleled programme of talks and engaging content, the event showcases hundreds of innovative products to be tested.

You will also nd the largest collection of specialty co ee roasters at any UK trade event this year, within the dedicated Rocket Roasters Zone and Marco Brew Bar hub.

BREW BARS WITH A TWIST

Marco Beverage Systems will bring two unique Brew Bars to Ca è Culture 2023. One is focused on premium lter co ee, the other on cold beverages.

The SP9 brew bar features the iconic SP9 precision pour-over system, used in some of the best co ee shops in the world. Roasters will have the opportunity to brew on the SP9 and showcase their co ee for guests.

For cold brew lovers, there’s the Marco ColdBRUbeverage bar – serving on site from Marco’s new ColdBRU

system, delivering co ee concentrate in under two hours. Marco also invites roasters to bring pre-ground co ee and dial in their recipes to create their own individual cold co ees.

Those looking for a refreshing twist can enjoy sparkling avoured beverages, served from the POUR’D – winner of Best New Product at SCA 2023. As a bonus, baked treats from TurboChef complement the experience. Other Brew Bar co ee roasters include Clifton Co ee Roasters and Crankhouse Co ee.

LISTEN UP

The Victoria Arduino Experience is a multi-disciplinary feature that’s new to the show. Through tastings, audio and visual experiences, you’ll hear rsthand from world-renowned roasters and co ee shops. Enjoy product info, business practices, stories and journeys around how technology has revolutionised how they work.

Curated by Suca na Specialty, the Roasters Forum will cover a vast selection of topics. Speakers and workshop hosts include:

● Cory Bush, CEO, Beyers Ko e Group – ‘Sustainability at Scale’

● May Putman Cramer, change manager, Suca na Specialty –‘Sustainability for The People & The Planet

● Alexa Heinicke, Sr. corporate membership manager, World Co ee Research – ‘Ensuring the Future of Co ee: Innovea Global Breeding Network’.

The European Speciality Tea Association (ESTA) hub is sure to inspire. A host of experts, tea lovers and professionals will deliver the very best expertise, sensory delights and intricate avours from around the world. As a not-for-pro t organisation, ESTA is also presenting a Tea Barista Foundation Course, covering brewing fundamentals and so much more.

The UK’s premier trade event for the café and coffee bar market

INNOVATIVE BRANDS 100+ VISITORS 3500+

INTERNATIONAL SPEAKERS 50+ DAYS OF INDUSTRY TALKS 2 SPECIALITY BREW BARS

2 WORKSHOPS

1-2-1 TRAINING BARISTA CHAMPIONSHIPS

AND MUCH MORE!

...

3-4 October 2023

Business Design Centre REGISTER FOR YOUR FREE PASS

www.caffecultureshow.com

Turning point

INTEGRATED SOFTWARE

Cash is no longer king. Whatever the rights and wrongs of the card payment system, it seems to be on a predetermined pathway to eventually eliminating notes and coins forever. It was back in 1992 that the first Electronic Point of Sale (EPOS) software hit the market – which was to change the whole landscape of how we purchase goods and services.

Today, how cafés and coffee shops

take payment is a key factor towards success. People’s time, and money, is extremely precious, so any faults in the system will see customers take a few steps down the road to a more professional competitor. In fact, EPOS is so much more than just tap-and-go.

“A traditional POS system was often a standalone device simply for processing payments,” said Eric Horgan, head of product for merchant services Elavon Europe, who offer

payment services in 36 countries. “You would calculate the amount to pay using a till or register, then key it in on a separate terminal to take payment. EPOS is the evolution of the traditional POS system using integrated software, that captures and transports

One of the fastest evolving sectors in hospitality is payment systems. Convenience and speed are a must.

the data throughout your business.

“So, in a café or restaurant setting, an EPOS system could link the order to the kitchen or bar, split the bill when customers want to pay separately, handle the tips, take the payment, email, text or print the receipt and feed into the central reporting system. All giving you insights that can inform you of your busiest times, best-selling items (and worst!), how many staff are needed and when, even setting alerts for when you’re running low on crucial ingredients.”

AVOIDING DOWNTIME

But there are many EPOS options on the market, so finding the right fit requires a fair bit of due diligence. “What sets us apart is an all-in-one hardware and software solution that includes data security as standard – and you also have the option of receiving money in your account the very next day for the transactions you processed,” continued Horgan. “There are no up-front charges or hidden costs; just your monthly fee and transaction fee.”

Versatility appears to come as standard. “You can track in real time what’s selling well – by sales, team member or discount. And you can quickly introduce an offer for the things that aren’t proving so popular. Elavon EPOS lets you link orders to inventory, to see what’s running low and adjust your menu in good time, rather than letting customers down after they’ve ordered.”

Another high-profile offering is Tyl by NatWest, which offers quick and reliable transaction processing, while maintaining a plethora of payment methods to cater for a wide range of different customer needs.

“We know that picking the right payments solutions provider can be a difficult task, but we are here to simplify that,” said Richard Lloyd, channels & partnerships manager, Tyl by NatWest. “Tyl’s comprehensive range of ways to take payments, enabling you to understand your inventory and customers better –all while ensuring the security of merchants’ data – can hold the key to unlocking the potential of any coffee house in any part of the country.

“As a market leader, with no hesitation in adopting innovative and consumer-focused technologies, we will look to place any business ahead of the competition. Recent announcements, such as the adoption

of Tap to Pay on iPhone and Android for Tyl customers, and increased implementation of Open Banking for Payit customers, has revolutionised the way that businesses should approach taking payments.

“As Tyl is backed by one of the UK’s ‘big four’ banks, business owners and managers alike can place their trust in a name that has a track record of supporting cafés, restaurants and all kinds of businesses across the country,” continued Lloyd.

REWARD SYSTEM

Grafterr offers products that allow café and coffee owners to focus on customers. From POS systems and selfservice kiosks to payments and kitchen displays, the Grafterr range means operators can have all their systems under one roof.

“It’s clear that the café and coffee shop industry has been overcome with major change in the past few years,” said Bhas Kalangi (pictured), founder and CEO at Grafterr. “Because of that, operations behind the scenes have had to become slicker than ever and EPOS systems have played a massive part. The technology has adapted at a rapid rate, with customers getting drinks quicker, while owners can more easily

"You can track in real time what’s selling well – by sales, team member or discount."

EPOS/PAYMENT SYSTEMS

manage systems. A huge benefit to smaller-scale shops is that our products are completely plug and play and have been praised for ease of use.

“We’ve also specifically incorporated a digital loyalty scheme, to create meaningful relationships between customer and business.”

One highlight is a kitchen display system, bringing seamless connection to those taking orders and those preparing them. Grafterr has also just officially launched new multi-site software – Grafterr Enterprise. This means thriving chains can manage several locations from one platform.

“Our tech has now been used by more than 16 million customers to order a food or drink item and is constantly evolving,” continued Kalangi. “It is certainly rewarding to be supporting both independent and bigger coffee chains to ensure that running the business is made easier.”

EYE ON THE FUTURE

It appears that customisation is key, as EPOS systems are tailored to fit different business models – with the only constant being change.

“We are working on the launch of the Elavon mobile terminal,” said Horgan. “Offering small business owners reliable hardware with preinstalled software, designed to improve usability. Wi-Fi and 4G connections, plus an optimised battery life to enable

Tyl is backed by NatWest group, we are committed to embracing innovation and protecting customers. We are constantly listening to feedback and implementing it in ways that maximise the potential of small businesses.

“The primary measure for how successful you will be is your customer experience. The highly regarded café sector is an increasingly competitive space, with little margin for error.”

And if the inexorable rise of EPOS in the past 30 years is anything to go by, those demands are impossible for owners and operators to ignore.

all-day sales without interruptions. Elavon mobile features software supported on the Axium DX8000, our Android-based smart terminal.”

“Although we offer a range of tools, we know that there is always more to be done to assist in new and innovative ways,” said Lloyd. “Because

Elavon Financial Services DAC. Registered in Ireland with Companies Registration Office. The liability of the member is limited. United Kingdom branch registered in England and Wales under the number BR022122. Elavon Financial Services DAC, trading as Elavon Merchant Services, is authorised and regulated by the Central Bank of Ireland. Authorised by the Prudential Regulation Authority and with deemed variation of permission. Subject to regulation by the Financial Conduct Authority and limited regulation by the Prudential Regulation Authority. Details of the Temporary Permissions Regime, which allows EEA-based firms to operate in the UK for a limited period while seeking full authorisation, are available on the Financial Conduct Authority’s website.

"It appears that customisation is key, as EPOS systems are tailored to fit different business models."

Cash flow problem

In a new research report published by businesscomparison.com, the most recent data from across the globe was gathered, alongside a 2023 survey of 2,000 UK adults, to determine how often people use cash and the most common payment types.

Overall, Europe had seen 180,147 million cashless payments in 2020 –the third highest volume, accounting for 20% of all global cashless payments. The UK recorded 30,914 million payments during the 12-month period, of which, 20,722 million were cashless – making up 67%. Broken down per capita, this amounted to 455.32 cashless payments per person in 2020, with a UK population size of over 67 million at that time.

While the numbers clearly indicated that cashless payments have grown exponentially in popularity, BusinessComparison wanted to know which cashless payments had come out on top – debit/credit cards or digital wallets.

The UK recorded 17,522 million

debit card payments, alongside 2,851 million credit card payments and 345 million delayed debit card payments. Interestingly, no records for digital wallet payments were found at the time of collection. But it was clear that debit card payments were the most prominent form of cashless transaction.

So, what has become of traditional cash? BusinessComparison surveyed 2,000 UK adults in January 2023, asking when they had last paid using cash, where it was spent and what prompted their decision.

Interestingly, cash was still being used relatively often in the UK. Around 44% of respondents had done so within the last week, with a further 17% using cash in the last two weeks. An additional 13% reported paying in cash within the last month. Just 1% of respondents had never paid using cash. Unsurprisingly, many of these respondents were between the ages of 18-24 (8%).

In particular, 62% of those from Wales had paid in cash within the last week, alongside 51% from the North West. In comparison, 24% of respondents in the North East and 20% in Northern Ireland had used cash within the last month.

When asked where they had last paid using cash, hospitality came out on top – 11% had been in a café or deli,

with 9% in a restaurant. Other common locations for cash to be spent included charity shop (9%) and pub (6%).

Finally, BusinessComparison wanted to know why consumers were choosing to pay using cash. For many, it was a matter of necessity. Almost 30% were only making a small purchase, with another 29% using up notes and coins they already had on them.

Other common reasons for paying in cash included:

● The business only accepted it (15%)

● Technical issues meant only cash could be used (7%)

● Prefer paying in cash (17%).

Philip Brennan, founder and MD at BusinessComparison, said: “In recent years, we’ve seen cash payments become increasingly undesirable. As well as highlighting the global success of cashless payments, our research shows how cash payment trends vary in different parts of the UK, with Wales and the North West making notable contributions to the growing popularity of convenient cashless payments.

“It’s clear that savvy UK consumers understand the benefits of cashless payment methods, making it essential for businesses to cater to their preferences.”

Setting the standards

The NSAFD deliver valuable training and advice across the entire foodservice industry.

provision for the food sector.

● Managing complex delivery projects for UK employers and government.

SUPPORT NETWORK

The National Skills Academy for Food & Drink (NSAFD) helps manufacturers develop, grow and strengthen workforce skills and attract future talent. It’s an industry go-to for improving e ciencies. A not-for-pro t organisation, it acts as an in uential advocate for administrations across the UK – on policy and lobbying, while working with governments, the Food Sector Council, FDF, ESFA and more.

There are ve core areas of operation:

● Developing unique solutions to industry needs, based on intelligence and insight.

● Developing apprenticeship standards – supporting employers’ navigation around this complex landscape.

● Understanding and shaping policy and funding.

● Identifying, accrediting and developing specialist training

NSAFD promotes career opportunities, supporting rms with apprenticeship o ers and matching quality-checked training providers to the precise CPD needs of a business and its people.

MAKING SAFETY A PRIORITY

Nothing is more important in our industry than the safety of customers and employees – not only for compliance reasons, but also for the negative impact an incident could have on an organisation. Your business will be able to save, whether you book one or multiple courses.

CUTTING COSTS, NOT QUALITY

The NSAFD online learning programmes are developed in partnership with major food and drink manufacturing businesses. Course content has been specially selected and written by subject matter experts. Already widely used across the sector, NSAFD courses are updated annually by industry representatives to ensure they are always fully in line with knowledge requirements.

The portfolio covers:

● Food Safety Level 2 – endorsed by the Food Standards Agency (FSA) and British Retail Consortium (BRC). Provides basic knowledge of food safety through fun games, animations and interactions. Ten easy-to-digest modules.

● HACCP Level 2 – FSA and BRC endorsed. A six-section module deals with what is meant by HACCP, why it’s required, legislation and who is responsible for food safety.

● Health & Safety in the Workplace Level 2. Provides employees with the requisite knowledge to provide a safe working environment.

● Allergen Awareness

● Food Safety Level 3

● HACCP Level 3

Through the British Sandwich & Food to Go partnership with The National Skills Academy for Food & Drink, members get discounted rates on four key online training courses, which are recognised across all four UK nations.

These cover Food Safety Level 2, HACCP Level 2, Health & Safety Level 2 and Allergen Awareness.

For details and to book, visit mintguide.co.uk and search for ‘training passport’.

CLASSY COFFEE EVERY DAY

PICKWICK

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

KING EDMUND

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

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

ABBEYGATE

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

– Small batch roasted

DECAF

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

– Air roasted for quality and consistency

– Single origin Honduras available

– A range of styles

– Excellent service, with a personal touch

– Donation made to Project Waterfall for each bag sold

EXPERTISE ON SHOW

Described as Europe’s leading event dedicated to owners and operators, Café Business Expo on 10-11 October at ExCeL London brings the sector together and promises to be bigger than ever.

The expected 3,000 attendees can take advantage of 200 innovative suppliers and 100 hand-picked speakers. From the likes of Start-up a Co ee Shop to Britvic PLC, Amazon, Google ChromeOS, Costa, McDonald’s and Just Eat, a huge range of topics will be covered – providing you with all the tips, tricks and strategies you need to be successful. Whether it’s espresso, bubble tea and milkshakes, or technology and sustainability, there’s sure to be something for everyone.

BioPak is sponsoring the new Sustainability Trail, full of suppliers that support eco-innovation with their products. It’s vowing to help build a more secure future for the hospitality industry. Businesses have been cherry-picked to feature on the trail, having been recognised for

pushing the boundaries of sustainable development. Look out for the likes of It’s a Wrap, Planetware and My Emissions. Discussion features include ‘Biodegradable Packaging and Energy’, ‘Electric Delivery Bikes’ and ‘Food Waste’.

KEY INNOVATORS

Helping bring in the big visitor numbers is the recently revealed new look, ensuring that a quality experience is delivered. Also fresh for 2023 is the Product Innovation Showcase – a central hub for highlighting key developments in the industry. A selection of exhibitors include:

● Cakesmiths

● Buongiorno Best Co ee Ltd

● WMF Professional Co ee Machines

● Co ee Holic.

The Innovation Awards celebrate the outstanding work being done, rewarding suppliers who have transformed the future of the café industry with their solutions. The Drink

Innovation Award recognises the nest combination of aromas and avours with great taste; while the Product of the Year Award credits those developing original, experimental or simply brilliant products that are sure to be the next big thing.

Café Business Expo prides itself on the educational platforms and opportunities it provides. This comes hand in hand with the endless networking opportunities. As the hospitality industry grows, established connections are so important to pivot your business above the others. With thousands of potential partners, customers and buyers in one place, it is an ideal opportunity to create longlasting relationships that you have been looking for.

This year’s instalment also runs alongside six other industry-leading events, collectively forming The Hospitality B2B Portfolio:

● Trade Drinks Expo

● Street Food Business Expo

● Restaurant & Takeaway Innovation Expo

● Hospitality Tech Expo

● Responsible Packaging Expo 2023

● Hotel & Resort Innovation Expo.

The future looks Circular

cash on single-use co ee cups. That relentless expense essentially means that businesses up and down the country are losing thousands of pounds a year on a waste stream. Not only that, with incoming legislation, many of those businesses will also be legally responsible for the disposal of that waste – another added expense.

On the ipside, the investment in a stock of returnable cups means that the ongoing operating costs of serving takeaway drinks can be drastically reduced. Following the initial investment, you will only require occasional top-ups, depending on your customer’s behaviour.

Serve your takeaway beverage in a reusable cup, which is returned and commercially washed, ready for another serving. The innovation team have considered each detail of the cup’s journey from the bottom up. From drying time and stack-ability, to what a barista needs for the perfect latte pour, to the user’s drinking experience and the need for digital tracking.

With a remarkable estimated number of 2.5 billion co ee cups used and discarded in the UK annually, the need for a more sustainable option is obvious. Switching to a returnable cup can eliminate billions of them from land ll, cutting a huge amount of CO2 emissions.

Circular&Co. designs and manufactures a range of award-winning Circular Reusables and Returnables, leading the transition away from single-use. Pioneers of circular design for 20 years, the business is built on the sustainable principles of Circular Design. It’s proud to be driving the Returnable Packaging Revolution through ground-breaking products such as the Circular Returnable Cup. Believing in the power of scale for good, they collaborate with major corporations, advising on introducing circularity into their supply chains.

Following two years of development, the Circular Returnable Cup has been speci cally designed to meet the requirements of commercial settings. The Cup is now live and used in various businesses and pilots, including National Trust, Blenheim Palace, Bristol Return Cup with City2Sea, and Eden Project. The cup is making the transition from single to returnable as pain-free as possible.

A fundamental aspect of the Circular Design approach is to create a product to last as long as possible. The Returnable Cup is built for durability, lasting a minimum of 1,000 commercial wash cycles.

It is designed to t and conform to the ‘real world’ restrictions of the recycling infrastructure which exists today and across the globe. Unique patent-pending ribs disperse heat, meaning you can comfortably hold your hot cappuccino without the need for a wasteful sleeve. The cup features easy, non-stick stacking for busy baristas, and quickdry base design.

Imagine your local café not having to constantly spend

The Circular Returnable Cup is a cost-e ective, a ordable solution to replacing single-use. It allows the co ee industry to take a massive step towards reducing its carbon footprint.

Find out more at circularandco.com.

Data-driven decision making and efficiency

Sparking a series of unforeseeable changes in global markets, the pandemic increased demand for e-commerce, forcing businesses to adapt quickly through digitalisation to sustain success. This, compounded with an erratic political backdrop, left industries to navigate volatility in prices, supply chain issues and in ationary pressures in a world of fast-paced commerce that only seems to be getting faster.

In all of this, packaging has been an essential link in the supply chain, allowing businesses to protect and ensure the continued provision of products and services. Supplying industrial packaging solutions to large warehouse operations and small businesses alike, Kite Packaging has been a leading gure and pioneering force within the industry, renowned for environmental consciousness, e ciency and innovative solutions.

The company emphasises the importance of embracing technological evolution and improved data management to drive success. Not only does this provide the necessary tools for addressing challenges

through a valuable stream of insights into user behaviour, preferences and trends, but also allows recognition of any opportunities to meet growing consumer demands. A rm believer in acquiring in-house talent, Kite has recently grown its data team, becoming a truly data-led organisation – making informed decisions and investments to stay ahead of the curve and continue prospering.

Earlier this year, Kite launched its market-leading app – the rst of its kind – allowing customers to order and manage packaging requirements at the convenience of their ngertips. Consumer ordering services were revolutionised, providing round-theclock access to services, with handy features like barcode scanning to search for products.

Akin to this, the employee shareowned company was the rst to use a fully autonomous drone for inventory control. It ies around Kite’s warehouse, independently completing stock checks in less than ve hours, where manually it took a week. Process automation like this can improve e ciency and remove human error, freeing up resources for other tasks. Improvements in operational e ciencies

have helped with cost savings, allowing the company to enhance services and o er better prices in an economic landscape riddled with uncertainty.

In addition, the packaging supplier recently reduced its minimum order value to £45 to help shoulder the burden of in ation and skyrocketing prices. Kite always look to maintain a competitive edge, o ering the best rates on the market. Providing support like this, where possible, can help foster positive relationships with customers, inspiring loyalty for years to come. Kite Packaging also aid reduction in plastic consumption through complimentary audits, cutting a total of 366.55 tonnes of plastic use to date. This approach goes beyond o ering sustainable packaging, showcasing a commitment to making a tangible di erence in the world around us.

To learn more, visit kitepackaging.co.uk.

The Kite Packaging approach to business is modern and committed to making a di erence.

Café Product Index

ADVISORY, BUSINESS & CONSULTANCY SERVICES

Bespoke Software

Allsop Software

Clover

Mezze

Planglow Ltd.

Business Systems

Allsop Software

Clover

Mezze

Computers & Software

Allsop Software

Planglow Ltd.

Consultants

The Wordbox

EPOS

Clover

Deliverect

E Commerce

Deliverect

Mezze

Factory

Food Attraction

FSC

Grote Company

Millitec Food Systems Ltd.

Zafron Foods Ltd.

Retail

Deliverect

Food Attraction Ltd.

FSC

Food Safety

ALS Food & Pharmaceutical

Planglow Ltd.

Nutritian & Allergens

Planglow Ltd.

BAKERY PRODUCTS

Morning Goods

New York Bakery Co.

Patisserie Products

Tiptree Patisserie

Tortilla & Wraps

Mission Foods

BREAD & ROLLS

Fresh

Jacksons Bakery

Speciality

Jacksons Bakery

Mission Foods

New York Bakery Co.

BUTTER & SPREADS

Spreads (olive)

Leathams

CHEESE & DAIRY PRODUCTS

Cheese

Futura Foods UK Ltd.

Leathams

Norseland Ltd.

Yoghurt

Futura Foods UK Ltd

CHUTNEYS & RELISHES

Chutneys

Leathams

The Ingredients Factory

Zafron Foods Ltd.

Relishes

Blenders

Leathams

The Ingredients Factory

Zafron Foods Ltd.

Pickles

Leathams

The Ingredients Factory

Salsa

Blenders

Zafron Foods Ltd.

DRESSINGS, SAUCES AND MAYONNAISE

Dips

Blenders

Fresh-Pak Chilled Foods

The Ingredients Factory

Zafron Foods Ltd.

Dressings

Blenders

Mayonnaise

Blenders

Fresh-Pak Chilled Foods

Zafron Foods Ltd.

Mustards

Blenders

Zafron Foods Ltd.

Sauces & Ketchups

Blenders

The Ingredients Factory

Zafron Foods Ltd.

Spreads

Blenders

DRINKS

Juices

Leathams

EGGS & EGG PRODUCTS

Eggs (hard boiled)

Fresh-Pak Chilled Foods

Stonegate

Egg Products

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

Leathams

Stonegate

Zafron Foods Ltd.

EQUIPMENT & VEHICLES

Buttering Machinery

Deighton Manufacturing

Grote Company

Millitec Food Systems Ltd.

Coffee Machinery

Fracino

Coffee Safe

Pumphreys Coffee

Conveyors

Deighton Manufacturing

Grote Company

Millitec Food Systems Ltd.

Cutting & Slicing Equipment

Grote Company

Millitec Food Systems Ltd.

Depositing Machinery

Grote Company

Millitec Food Systems Ltd.

Kitchen Equipment

Water and Filtration

Labelling Systems & Barcoding

Planglow Ltd.

Reflex Labels

Mobile Catering Vehicles

Jiffy Trucks Ltd.

Sandwich Making Machinery

Deighton Manufacturing

Grote Company

Millitec Food Systems Ltd.

FISH PRODUCTS

Crayfish

Royal Greenland Ltd.

Prawns

CP Foods UK Ltd.

H Smith Food Group PLC

Royal Greenland Ltd.

Zafron Foods Ltd.

Salmon

Leathams

Seafood/Shellfish

H Smith Food Group PLC

Royal Greenland Ltd.

Tuna

H Smith Food Group plc

Zafron Foods Ltd

FOOD WHOLESALERS

Country Choice Foods

FRUIT

General

The Ingredients Factory

Guacamole

Leathams

INSURANCE

Insurance Protector Group

LABELS

Planglow Ltd.

Reflex Labels

MEAT PRODUCTS

Bacon

Bawnbua Foods NI

Dawn Farms UK

Gierlinger Holding GmbH

H Smith Food Group plc

Kings Fine Cooked Meats

Leathams

Beef

Kings Fine Cooked Meats

Leathams

Charcuterie

Kings Fine Cooked Meats

Chicken

Cargrill Protein Europe

CP Foods UK Ltd.

Dawn Farms UK

H Smith Food Group plc

Kings Fine Cooked Meats

Leathams

Seara Meats BV

Continental

Leathams

Duck

Dartmouth Foods

H Smith Food Group PLC

Ham

Gierlinger Holding GmbH

Kings Fine Cooked Meats

Leathams

Lamb

H Smith Foodgroup PLC

Meatballs

Snowbird foods

Pork

Dawn Farms UK

Gierlinger Holding GmbH

H Smith Food Group plc

Kings Fine Cooked Meats

Leathams

Sausages

Gierlinger Holding GmbH

Leathams

Snowbird foods

Turkey

H Smith Food Group plc

Leathams

ORGANIC PRODUCTS

Fridays

Leathams

PACKAGING

Cardboard

Colpac Ltd.

Coveris Flexibles UK Ltd. (St Neots)

Planglow Ltd.

Pro-Ampac RAP

Waddington Europe

Café Suppliers Index

CLOVER

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

Contact: David Martin

AGRIAL FRESH PRODUCE LTD.

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

Contact: Sales Department

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

ALLSOP SOFTWARE

Scottish Provident Building, 7 Donegall Square, West Belfast

BT1 6JH

Contact: Luke Johnson

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

Tel: 07984833233

david.martin@fiserv.com

DAWN FARMS UK

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

Contact: Jon Watkin

COFFEE SAFE

The Chapel, 288 Halifax Road, Liversedge WF15 6NP

Tel: 01274 979920

info@coffeesafe.com

www.coffeesafe.com

COLPAC LTD

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

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

Contact: Sales Department

Tel: +44 (0) 1525 712261

Fax: +44 (0) 1525 718205

info@colpac.co.uk

www.colpacpackaging.com

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

DEIGHTON MANUFACTURING (UK) LTD

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

Contact: Andy Hamilton Tel: 01274 668771

Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

DELIVERECT

35-41 Folgate Street, London E1 6BX

Contact: Ashleigh Jansen ashleigh.jansen@deliverect.com www.deliverect.com

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

COVERIS

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

Contact: Sales Department Tel: 01480 476161

UKfoodservice@coveris.com

www.coveris.com

DARTMOUTH FOODS

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

FOOD ATTRACTION LTD

Langham Court, 21 Langham Road, Leicester LE4 9WF

Contact: Jake Karia

Tel: 0116 2744066

jake@foodattraction.com

www.jakeandnayns.com

GROTE COMPANY

Wrexham Technology Park, Wrexham LL13 7YP

Contact: Paul Jones

Tel: 01978 362243

FRACINO Birch Road East, Birmingham B6 7DB

Contact: Peter Atmore

Tel: 0121 328 5757

sales@fracino.com

www.fracino.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

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

Contact: James Simpson

Tel: 01934 745600 james@thefscgroup.com

www.thefscgroup.com

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

CARGILL PROTEIN EUROPE

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

Contact: Helen Walker

Tel: 0121 274 1107

Cpe_Customerservices@cargill.com www.cargill.co.uk

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

Contact: Greg Choulerton

Tel: 01803 833123

greg.choulerton@dartmouthfoods.co.uk

www.dartmouthfoods.co.uk

FLEXESERVE

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

Warwick Wakefield 01455 638300

info@flexeserve.com www.flexeserve.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

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

GIERLINGER HOLDING GMBH

Weingartenstraße 14, A-4100, Ottensheim, Austria

Contact: Harry Prutton

Tel: 07747 621586 hp@gierlinger-holding.com

www.gierlinger-holding.com

Contact: John Briggs

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

Café Suppliers Index

KINGS FINE COOKED MEATS

69 Queen Street, Wigan WN3 4HX

Tel: 01942 322398

Contact: Adele Rooney

adele@Kingsfinecookedmeats.co.uk www.kingsfinecookedmeats.co.uk

LEATHAMS LTD

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

Contact: James Faulkner Tel: 07803937324

James.faulkner@leathams.co.uk www.leathams.co.uk

MARIMBA HOT CHOCOLATE

MELTS

Unit 6 Coppice End, Bury St Edmunds IP32 6NL

Contact: Brad Wright

Tel: 01279 714527

sales@marimbaworld.com

www.marimbaworld.com

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

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

REFLEX PACK PLUS Moat Way, Barwell

Leicestershire LE9 8EY

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

SNOWBIRD FOODS

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

SOKEN ENGINEERING

Ardglen Industrial Estate, Whitchurch, Hampshire RG28 7BB

Contact: Stephen Hawes

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

REVOLVER WORLD

152 Goldthorn Hill, Wolverhampton WV2 3JA

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

PASTA FOODS

Forest Way, Norwich NR5 0JH

Contact: Matthew Clark

Tel: 01493 416200 enquiries@pastafoods.com www.pastafoods.com

PLANGLOW LTD

Suite 6A1, Whitefriars

Lewins Mead, Bristol BS1 2NT

Contact: Rachael Sawtell

Tel: 0117 317 8600

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

RAP LTD

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

Contact: Martin Beaver

Tel: 0208 069 0700

gbenlon-info-dl@proampac.com www.proampac.com

PURPLE PINEAPPLE FILLINGS (KFF)

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

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

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

STONEGATE

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

Contact: Sales

Tel: 01249 730700 enq@stonegate.co.uk www.stonegate.co.uk

ROYAL GREENLAND LTD

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

Contact: Solenne Labarere Tel: 0161 4904246

soll@royalgreenland.com www.royalgreenland.co.uk

SCOTSMAN ICE SYSTEMS (HUBBARD SYSTEMS)

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

Contact: Sales

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

THE 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

WADDINGTON EUROPE

Brue Avenue, Bridgwater

TA6 5YE

we.sales@novolex.com

www.waddingtoneurope.com

Tel: 01278 410160

WOODLY

Firdonkatu 2 T 63 00520

Helsinki

Finland

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

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

LOCAL AUTHORITY

CATERING ASSOCIATIONS

LACA Administration

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

TIPTREE PATISSERIE

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

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

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

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