Café Life Issue 102 - February 2021 by J & M Group Ltd.

CAFÉ life www.thecafelife.co.uk

Tasting the lifestyle of the café sector

No.102 I February 2021

Your chance to

win

a Gaggia La Decisa!

The authentic taste of Italian coffee In a fabulous competition, a stylish Gaggia La Decisa, worth over £3,600, is up for grabs...

hat’s at the heart of genuine Italian coffee? Espresso. Without its silky consistency, its enticing aroma and its unique crema, there would be no latte, no cappuccino; no ﬂat white... But espresso wasn’t a natural phenomenon, it had to be invented. And the man responsible for creating Italian coffee as we know it? Achille Gaggia. Signor Gaggia was a barista working amidst the unmistakable hustle and bustle of Milan and in 1938, he had a light-bulb moment. He imagined a coffee machine that doesn’t use steam. Instead, he envisaged a piston mechanism, which would force water through coffee at high a temperature. He worked diligently to realise his vision and ultimately, he created what he considered to be the perfect espresso. Little did he know that his success had heralded the modern Italian espresso era. Gaggia’s process suddenly made coffee ‘cool’. By the end of the 1940’s, Gaggia machines were installed in many an Italian home. By the mid 1950s and 60s. Gaggia machines were a staple in coffee bars, capturing the vibrancy and energy of the time. Since then, across Europe, and from to the USA to Australia, the most state-of-the-art cafés have served an inﬁnite number of espressos made on a Gaggia machine. Cut to the 2020s and the Gaggia Professional range, whilst brimming with innovative technology, still bears all the hallmarks of Italian style. And now, Gaggia Milano presents La Decisa. With its strong looks and clean lines, it continues the evolution of the brand

and the range for modern baristas, with its focus on being practical and user-friendly. La Decisa is available in two or three groups, standard or tall cup conﬁgurations. As with all Gaggia Professional machines, a great deal of care and thought has gone into the design and construction of La Decisa, to ensure the machine is as practical as it is stylish. The capacitive glass keypad is not only aesthetically pleasing, it’s also easy to clean and sanitise. The glass is tough and hard wearing, as well as being back lit, for an illuminated working area. Maintenance is simple too – the side panels are simple to remove, giving access to the boiler and CPU. For your chance to win a Gaggia Decisa, worth more than £3,600 all you need to do is answer one simple question: In what year did Achille Gaggia have his legendary ‘lightbulb’ moment? How to enter: Simply scan the QR code to the entry form, or email rebecca.bailey@evocagroup.com CONDITIONS • Prize is for the machine only. Installation, service and consumables are not part of the prize. Evoca can put the winner in touch with a service provider if necessary. • Prize is a La Decisa 2 Group Tall traditional espresso machine (product code: 9S0101). There is no alternative product or cash equivalent. Full product details are available on the Gaggia Milano website • Competition is open to registered businesses only and individuals representing their business. This machine is not suitable for domestic or individual use. • Winner agrees to publicity. • Competition closing date 30 April 2021. The winner will be notiﬁed within ten working days. • For further terms and conditions – see entry form.

CONTENTS

Welcome

NEWS

As the café and coffee shop sector, and hospitality in general, awaits to hear from government about plans for re-opening, the focus is on how operators can best prepare to resume trading in a profitable manner, with the emphasis likely to remain on to go and delivered options. In this issue, we consider the likely trends and developments, and canvas some advice and ideas.

Clare Benfield - Editor 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. © 2021 J&M Group Ltd

4 Modern Standard open ﬁrst café in Edinburgh. 5 Lincoln and York invests in high speed retail packing line. 6 Compact Cimbali S15 completes the S series line up. CAFÉ LIFE ASSOCIATION 9 Association update. FEATURES 14 Conscious consumption – milk. 18 Ice cream – looking ahead.

22 Sweet vegan – vegetarian bakery. ARTICLES 10 Ready for e-commerce? – advice from First Internet’s Julaine Speight. 12 5 retail trends to watch in 2021 – insight from IGD. 16 Technology, digital and product innovation – the perfect future blend. REGULARS 3,8 New products. 27 Checkouts.

Editor Clare Benﬁeld, Tel: 01291 636336, E-mail: clare@jandmgroup.co.uk Advertising Manager Sam Minton, Tel: 01291 636333 E-mail: sam@jandmgroup.co.uk Production Jayson Berry, Tel: 01291 636339, E-mail: jayson@jandmgroup.co.uk Subscriptions and Customer Service Sandra Bennett Tel: 01291 636348 E-mail: sandra@jandmgroup.co.uk

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Herald strengthens its business development team Herald has reinforced its business development team with two key appointments, marking a period of substantial growth. Experienced managers, Sarah Warn and Shelley Cruz have joined the manufacturer and importer of high quality disposables with the brief to drive new business and forge new links across all sectors, while supporting the efforts of the current sales team. Both food packaging specialists with an extensive knowledge of the food service industry, the two new business development managers cover customers across the South, Wales and the Midlands for Herald. Passionate about her work,

Sarah Warn has played a part in developing award-winning, new packaging products over the past two decades and is looking forward to helping Herald’s customers identify the best solutions for their businesses, with Shelley Cruz adding that she is equally enthused to help the packaging expert to take its business to the next level. Call 0208 507 7900 or visit www.heraldplastic.com.

THECAFELIFE.CO.UK | FEBRUARY 2021 | CAFÉ LIFE 3

NEWS

Modern Standard open first café in Edinburgh Modern Standard Coffee (www.modernstandardcoffee.co.uk/cafe/), which claims to be the fastest growing speciality roaster in the UK, opened its first café in Edinburgh’s Bruntsfield towards the end of last year. The Scottish brand, which has been supplying coffee to the likes of Five Guys, Amazon’s UK headquarters, Locke Aparthotels, Ole and Steen, as well as Sainsbury’s since 2015, is the brainchild of founder Lynsey Harley (pictured), one of the leading women in the UK coffee industry today, having been involved in the country’s booming speciality coffee industry since its inception, and gaining some of its top accolades along the way. Lynsey Harley says that she founded Modern Standard Coffee with a vision to make great coffee for everyone and

it is this ethos which is driving the launch of her first café, which opened at 49 Barclay Place overlooking Bruntsfield Links. The café serves coffee sourced directly from farmer partners in origin countries such as Brazil, Colombia and Guatemala. These coffees are

ethically sourced speciality coffees the highest grade coffee in the world selected for its flavour, complexity, and aroma. The coffees are then roasted, ground and brewed to an exceptional standard, qualities will help set it apart from most commercial coffee which is bought and roasted in bulk with less attention given to detail, feel Modern Standard. The café serves its award-winning Momentum Espresso as the house coffee, as well as rotating single origins from Bolivia, Colombia, Kenya, Ethiopia or Guatemala where Lynsey Harley travels to source her beans from. There is decaf available and Lynsey Harley says that she is also planning to introduce a naturally low caffeine option, something that is relatively new to the UK coffee shop scene, but more popular in Europe.

waffles, cookie dough desserts and crepes. Creams’ brand-new doughnut range is available (delivery only), alongside a selection of vegan and gluten-free choices. Adam Mani, CEO of Creams said: “We’re really excited to bring our fabulously flamboyant desserts to the people of Wales. Despite the challenges of 2020, I am immensely proud that the brand has been able to continue with its expansion plans. I’d like to thank every single Creams Café employee for their continual hard work and dedication.”

Creams successfully pivoted its business in 2020 through the introduction of a seamless online experience for delivery and Click & Collect. In October, the Group reported a record-breaking October with sales of over £4M across the estate. The brand has also opened three new stores since March 2020 with another five to six planned for the first quarter of 2021. Known for its flamboyant desserts, Creams was founded in 2008 by Balal Aqil and Adam Mani and employs more than 1,400 employees and works with a variety of franchise partners across the UK.

Creams Café comes to Cardiff UK dessert café brand, Creams Café, is continuing its nationwide expansion with the launch of its ninety first site, and the only one in Wales. Opening on Cardiff’s Queen Street, the company-owned store is initially offering takeaway and delivery only via Just Eat, Deliveroo and Uber Eats, then opening for dine-in when restrictions allow. The 3108 square foot site, designed by Nest Studios, features 56 covers spread across two floors plus an additional 18 covers outside. The new café interior is inspired by skateboard culture and utilises raw materials and modular design techniques with BMX bikes, skateboards neon signage and graffiti creating a fun and vibrant space that reflects the brand’s flamboyant desserts. Open daily from 11am to 11pm, the menu will feature all of Creams’ signature serves, from sundaes made with gelato from the brand’s own factory in East London, as well as 4 CAFÉ LIFE | FEBRUARY 2021

NEWS

Lincoln and York invests in high speed retail packing line Following a year that brought the out of home coffee industry to a standstill, a leading UK coffee manufacturer, Lincoln and York, has announced a multi-million-pound investment in a market-leading coffee packing line at its base in Brigg, North Lincolnshire. While the out of home sector suffered, retail and web sales for coffee have risen significantly, report the company, and the new machine means they are well placed to drive growth and innovation in this important channel. James Sweeting, MD of Lincoln and York, said: “To develop the new line, we worked with some of the best manufacturers in the world in what was an international effort – a significant achievement in itself given the challenges of the pandemic. “Brambati supplied the coffee grinding machinery for in-line grinding, degassing silos and the coffee management software. The packing machine itself, constructed by Goglio SpA, provides top tie and reseal capability with an ultrasonic valve sealer – giving a cleaner, faster application. The end of line robotics, supplied by IMA, are some of the best in the business, with an auto carton labeller and robot palletisation that enables us to pack quicker and more efficiently.” The line, standing at over 10m tall, took over 400 hours to construct and now means that Lincoln and York can boast having one of the fastest coffee packing lines in Europe. More importantly, they add, it will create new opportunities both for the company and for its clients. This innovation automates the packing process for retail

clients, meaning coffee can go from green bean to being shelf-ready in less than an hour. Increasing the business’s capacity to serve its retail clients, the investment is a positive indication of the longer term growth potential in the retail coffee market, they feel. It also reinforces Lincoln and York’s commitment to helping customers capitalise on growth opportunities and, in turn, the investment will enable this award-winning Lincolnshire business to maintain and develop its ongoing support of the food service market as it gets back on its feet in 2021. “When COVID-19 hit, it was clear that whatever happened, we would need to innovate and invest for long term growth, rather than just improvise. The new machinery will give our current and future partners the tools they need to adapt to the new consumer landscape,” added James Sweeting.

Cafédirect scoops Branding Project of the Year Award British coffee brand, Cafédirect (www.cafedirect.co.uk), has won the Packaging News Branding Project of the Year award for its bespoke, smallbatch London Fields Roastery range. Created by creative agency Family (and friends), the London Fields Roastery packaging was designed to elevate the existing Cafédirect brand design, taking the range to the superpremium tier while working only with sustainable materials, report the brand. Created for younger millennial

shoppers, the range is aimed at ‘at-home baristas’, who seek to enjoy coffee of the highest quality while also being concerned with their environmental impact. Roasted a stone’s throw away from London’s historic Broadway Market, the London Fields Roastery range’s recyclable outer card sleeve utilises a pastel colour scheme to reflect the vibrant, hipster scene of local artisan breweries, bakeries and cafes (Cafédirect’s London

Fields Roastery range is available in selected Waitrose, Co-Op, and independent retailers).

THECAFELIFE.CO.UK | FEBRUARY 2021 | CAFÉ LIFE 5

NEWS

Compact Cimbali S15 completes the S series line up La Cimbali (www.cimbaliuk.com) has added to its multi-award winning S Series, with the launch of the S15 - a fully automatic and super compact entry level model, capable of producing up to 150 top quality beverages a day, say the company. The S15 is ideally suited to locations where space may be at a premium such as bakeries, offices, hotels, conference centres, convenience stores and similar smaller businesses where anticipated coffee volumes are low. This is a robust machine that incorporates proven and patented Cimbali technologies including Smartboiler for optimum boiler performance and an integral Wi-Fi telemetry system which allows the remote monitoring of machine performance. “It seems that the industry has done such a great job of educating people through lockdown that we have become a nation of expert home baristas. This translates to a steep rise in expectations amongst consumers when enjoying beverages out of home,” said Daniel Clarke, managing director, La Cimbali UK. “The S15 offers real benefits as it allows small businesses to compete with the high street by offering a great range of premium quality drinks, prepared to a professional barista standard, even if the daily coffee volumes are quite low.” Whether operated in barista assisted or self-serve mode, the S15 features a 7” touchscreen which can be customised with recipe icons that are intuitive and simple to use. With hot textured milk technology and an innovative split in two powder hopper, a flexible menu with scope to select from 96 different recipes based on fresh coffee beans, fresh or powder milk and soluble chocolate, is possible. “Clearly, hygiene is a key priority, so we are encouraging operators to invest in our free to use Cup4You technology as

this allows the user to browse the menu and order favourite beverages directly from a smartphone or tablet,” added Daniel Clarke. “This touch free ordering is a valuable feature and becoming increasingly popular with customers and business owners right now in light of the COVID pandemic.” The S15 completes the line-up of Cimbali’s S Series of automatic machines which includes the S60, recent winner of the prestigious Good Design award from the Chicago Athenaeum Museum of Architecture and Design in collaboration with the European Centre for Architecture, Art, Design and Urban Studies.

Monin launches Rooibos tea concentrate Monin (www.monin.com) says that it has continued its commitment to launching new and intriguing flavours with the release of Rooibos Tea Concentrate – a delicate and woody concentrate with a slight sweetness that will help ensure its place as a versatile member of any backbar line up, they propose. Suited to both hot and cold beverages, Monin’s first NPD of 2021 has its roots in the mountains of South Africa, where it is also known

6 CAFÉ LIFE | FEBRUARY 2021

as ‘red tea’ due to its potential as a caffeine-free tea alternative. The low sugar Rooibos recipe brings authentic flavour cues to outlets, and can be enjoyed as a cool, thirst quenching iced tea or as a warm, velvety tea latte, suggest Monin. It also pairs well with other complimentary Monin flavours such as Vanilla, Blackberry, Blood Orange or Rhubarb, or as an innovative addition to summer and winter cocktails, they have found.

PROMOTIONAL ARTICLE

Safety support for coffee house service providers and coffee shops Martyn Longstaff (pictured) of CoffeeSafe reflects on the importance of examination for your coffee machine. COULD THIS HAPPEN IN YOUR COFFEE SHOP? In 2010 a steam coffee machine exploded injuring 16 people, five of whom were hospitalised. The incident sent a shockwave through the coffee industry. Fortunately, there were no severe injuries or loss of life. The coffee machine weighed 73kg. It was fixed to the counter and plumbed into solid piping and to electrical points. When it exploded it exerted enough force to uproot itself off the counter, rip out the pipework, rise to the ceiling of the café and travel seven meters across the cafe floor. Eyewitnesses believed a bomb had been detonated from the sound and carnage it created. This highlighted the need for coffee machines to be examined. An accident of this magnitude made the industry stand up and take note as it got unwelcome attention. Indeed, a subsequent report revealed that only 33% of coffee houses in London were complying with safety regulations, which are in place to reduce the risk of accidents happening. It was suspected that the situation was the same throughout the rest of the UK. This was surprising as there is a legal requirement for coffee machines that produce steam to comply with safety regulations. Do you know? Are you in the same situation now? How safe is your coffee machine? The initial response was for service providers and manufacturers to work with third party engineers to help operators to provide a service of examination. This solution was not efficient, it caused confusion and was costly. CoffeeSafe was asked to find a better solution. COFFEESAFE’S APPROACH CoffeeSafe works with its partners to help maintain the safety of traditional and bean to cup coffee machines.

Its online examination reporting solution streamlines the process of statutory examinations and reporting on commercial coffee machines. This helps meet the demands giving coffee machine owners confidence that the engineers checking their systems are competent to deliver the required Written Schemes of Examination. CoffeeSafe works to keep the café owners, most important asset, their coffee machine, the employees and customers safe. Through a collaboration with Costa Express and La Cimbali, for example, CoffeeSafe reduced costs and improved the safety of coffee machines. How did we achieve this? We rolled out IOSH approved training for over 600 coffee machine service engineers so they can now carry out examination work whilst servicing the machine, reducing the need for two engineers. This significantly reduces the cost for coffee machine owners. With 30 years’ experience in the industry CoffeeSafe developed a cloud-based software package which has reduced administration for service providers and coffee shop owners. The CoffeeSafe system gives service partners complete control to ensure a reliable and improved customer service experience to coffee shop owners. Safety improvements and the reductions in administering the logistics has seen more than 12,0000 additional coffee machines complying with the regulation.

HAVE YOUR MACHINE EXAMINED BY A COFFEESAFE PARTNER Your coffee machine needs to be examined every year and by visiting www.coffeesafe.com you will gain access to over 110 nationwide coffee machine service engineering companies, who cover the whole of the UK, Northern and Southern Ireland. The engineers (over 600) at these companies have received CoffeeSafe premium in-house training on the regulations and examination techniques. Even during the pandemic, they have provided a service guaranteeing continued safety of the highest standard. In the past two years these engineers have produced 48,000 examination reports each individually audited by CoffeeSafe staff to ensure that the examination was carried out to the highest standard. Having a service engineer who knows your Coffee machine’s system to carry out the safety examination means they know how to identify weaknesses that could fail and can give you peace of mind. Since 2010, we have continued to work closely with our partners to provide services that have made significant improvements to coffee shop safety ensuring service partners and manufacturers’ customers are compliant with the pressure system safety regulations. We believe in sharing knowledge, raising awareness and above all else we continue to THINK SAFETY FIRST.

For more information Call 01274 979920 Visit www.coffeesafe.com Email info@coffeesafe.com

THECAFELIFE.CO.UK | FEBRUARY 2021 | CAFÉ LIFE 7

NEWS

ICA update The Ice Cream Alliance (ICA) is a not for profit organisation which has been serving the UK’s ice cream industry for over 75 years, providing membership and technical services, in house training, updates, National Ice Cream Competition, Mobiler of the Year and an annual trade event. Their office was initially closed when all staff were required to work remotely. In the meantime, their communications workload increased substantially as the rules regarding Covid-19 changed on an almost daily basis within the UK, and then again when the devolved nations began applying their own strategies, they report. Parlours, along with much of hospitality, couldn’t open for ‘dinein’ customers and manufacturers, similarly, lost a lot of business from restaurants and hotels. Additionally, the events market, including weddings, sporting events and agricultural shows effectively dried up. How, then, do they explain the almost 14% year on year increase in ice cream sales within the

UK? “Ice cream is regarded by many as an affordable treat, and many of us have very fond ice cream related childhood memories. Quite simply, consuming ice cream helps us to feel good,” the ICA’s Zelica Carr (pictured) points out, having provided advice and support to their members, helping them to adapt and change their business models to reflect the ever-changing environment. “Some businesses which were inflexible and simply closed their doors have subsequently ceased trading, whereas others who were agile and adapted quickly have gone from strength to strength, they observe. The weather is always an important factor in the ice cream industry, needless to say, and the 2020 season started with excellent weather in March. “Restrictions in airline flights also meant that many people stayed at home in 2020, with some of the more fortunate able to ‘staycation’ in-between lockdowns. Day trips then increased in importance as people, unable to stay in hotels, sought out

NEW PRODUCT

Herald adds more to the mix Quality disposables manufacturer and supplier, Herald, has launched three new packaging products to meet increased demand from the catering and food to go sectors as the market for take outs increases. The products consist of 8oz, 12oz and 16oz kraft and white, lined, paper soup cups with lids, small, medium and large paper, recyclable chicken boxes, and 8oz, 10oz, 12oz, 16oz and 20oz PET smoothie cups with flat, domed or domed with hole for a straw lids. Competitively priced, all three lines have already earned themselves a loyal customer base and Herald is expecting sales to increase going into 2021. Managing director of Herald, Yogesh Patel notes that his products have had a widening appeal in the last 12 months as the market changed due to lockdown: “Our main task, in response to the last year, has been to react swiftly, anticipating demand and making sure that customers could access the widest choice of goods. As a result, we have added a significant number of products to the full range, developing new lines and increasing the amount of stock available,” he said. Call 0208 507 7900 or visit www.heraldplastic.com. 8 CAFÉ LIFE | FEBRUARY 2021

seaside resorts and other destinations. Some mobilers adapted by providing deliveries of bread and essential foodstuffs to vulnerable people and communities which were otherwise struggling. Larger manufacturers further benefitted from additional sales through supermarkets and the smaller artisan manufacturers moved into take-away services, some utilising delivery apps.” Due to government restrictions the ICA’s planned Artisan and Ice Cream Food Show scheduled for February 2021 will now take place in February 2022, and exhibition space is selling well as it will be the first time in almost two years that people in the ice cream industry within the UK will be able to come together. They have also had to make alternative arrangements to hold the 2021 National Ice Cream and Mobiler of the Year Competitions which would normally be held at the Expo, and will be endeavouring to produce the results of both competitions in the spring of 2021 which will launch the 2021 season and the industry a muchneeded boost (more information at https://www.ice-cream.org/).

Association update FACE MASK DISCRIMINATION Take care about insisting that customers wear a face mask. A disabled woman has been paid £7,000 in compensation by a service provider who refused her access to a service because she was unable to wear a face mask. The pay-out was achieved through negotiation as there was no dispute that access had been denied, or that the claimant had a disability exemption. The only thing to be agreed was the amount of compensation, not whether it was due or not. The best advice is that if a customer says they are exempted you need to accept that what they are telling you is correct. RECYCLING SURVEY In a programme aired last year, Hugh Fearnley-Whittingstall highlighted the environmental issues around sandwich packs and questioned claims that they can be recycled. In response to this and other environmental lobbies around this, our Association has set up a working group to address the issues and how we can better collect and deliver used packs to recycling plants that can handle them. As part of this, we are looking at a number of possible solutions and would welcome your help with this project. The following survey only takes a couple of minutes to complete but will give us useful information to work with. You can find the survey here: https://www.surveymonkey.co.uk/r/ PackagingRecyclingSurvey Your answers will be treated in strict confidence and will only be seen by the Association secretariat.

LISTERIA AND SWEETCORN A report on an outbreak of listeria in 2018 has been published which highlights the care needed in handling frozen sweetcorn https:// www.sciencedirect.com/science/ article/pii/S0168160520304888. The key thing to remember is the product is not normally sold as ready to eat in its frozen state (ie. it should be cooked). Some food businesses choose to use frozen product rather than tinned to get a “fresher” taste but this compromises the safety of the finished product where there is no heat process prior to freezing. SUPPORT IN WALES The Welsh government has revealed further details of the £200 million package of support for non-essential retail, hospitality, leisure and tourism businesses that continue to be impacted by the ongoing COVID19 pandemic. The latest funding is linked to the non-domestic rates system and will operate as a top up to the Restrictions Business Fund which was put in place in early December. A further £30 million is also being made available through the discretionary fund to provide up to £2,000 grants for businesses not on the non-domestic rates system. The Restrictions Business Fund Non-Domestic Rates (NDR) and Discretionary based grants for nonessential retail, hospitality, leisure and tourism (NERHLT) sectors have been extended to provide a single top up payment to cover the period between 25 January and end of

March 2021 for businesses affected by national restrictions. Businesses eligible for the Extended Restrictions Business Fund will receive top ups depending on their rateable value. SCOTLAND EXTENDS RATES RELIEF In its budget for 2021/22 the Scottish government has confirmed the extension of the 100% business rates relief for foodservice businesses for three months to cover the months of April to June. The basic poundage rate used to calculate business rates bills for 2021/22 will also be reduced by 0.8 pence to 49p in the pound.

BSA/CAFÉ Member Meeting Programme UPDATE FROM CAMPDEN BRI 1400-1600, Thursday 4 March 2021 1. Update on Listeria – Roy Betts 2. New guidelines on cleaning and disinfection of factories – Phil Voysey 3. SARS-CoV-2 (COVID-19) environmental testing and prevention – Martin D’Agostino 4. Safety of non-chilled food delivery of chilled/frozen items – Linda Everis How to join The above, and future, webinars are free for members to attend. Links will be sent to members in advance of the meeting but if you need a link to join please email jim@sandwich.org.uk

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ADVICE

Ready for e-commerce? The last 12 months have been quite tumultuous for the catering and foodservice industry, acknowledges First Internet’s Julaine Speight, who has some web site tips for café operators. ALTERNATIVES As doors were closed (then opened, then closed again) up and down the country, independent and chain cafés and restaurants alike have all looked for an alternative option - through takeaway, meal prep provision, or full delivery service – and meaning web sites need to be fit for purpose. There’s been a whole new reliance on the internet as people seek products and services online (Forbes reported a rise of 141% in online shopping in the first quarter of 2020 alone). For many café owners, a web site might have previously served as a simple online flyer – something to promote the brand, communicate the menu, and drive footfall into the premises. Covid changed all this, however, and bricks and mortar eating establishments are now increasingly looking to change their site to e-commerce, operating as a ‘dark store’ for the foreseeable future. ‘Dark stores’ are traditional retail units that have been converted to local fulfilment centres. There was a huge rise of them in 2020 in response to Covid, although experts have pointed out that they had already gained popularity in the US as larger retail centres fell empty and were used as warehouses and storage facilities. Here in the UK, we’ve seen restaurants, bars, retail outlets and cafés all adapt and turn their hand to delivery - and based on the success of it, some could now be considering a split approach in the future, with a traditional offering supplemented by a delivery option for the newly home-based consumer. This means that old web sites will need to be turned into viable, competitive e-commerce platforms. If you’re thinking of switching your offering in 2021, here are some tips on how to embrace e-commerce and turn your outlet into a sustainable delivery or takeaway business, and use all or part of your premises as a ‘dark store’.

First Internet (www.firstinternet.co.uk) is an awardwinning full-service digital marketing agency based in Altrincham, Greater Manchester. Services include website design and development, UX design, SEO, social media management and content marketing, and their lients have included family run pâtissier and chocolatier, Slattery, Greenhalgh’s craft bakery, Martin’s Bakery and Superior Catering. GET THE BASICS RIGHT Your food hygiene accreditations, your insurance, your optimum delivery time and distances, your potential busy times and your staffing all need to be researched, and there may be some trial and error. Take the time to look at what has worked for other food businesses and non-food delivery businesses in your area. Learn from their mistakes! Communicate all your accreditations on your site. Without the tactile café experience, it proves your credentials and earns trust. KNOW YOUR AUDIENCE You have an existing customer base, but you could be opening yourself up to a whole new audience with delivery, so make sure you communicate yourself well to both. Don’t assume people know everything about you; take the time to promote your story online – including your food and your staff. People buy into people after all.

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ADVICE GET YOUR IMAGES RIGHT Make sure you optimise your images (compress them so they are the optimal file size and use next gen formats): specify width and height so that they are uniform and well presented. Uploading large files will affect page speed; optimising images greatly improves experience, as does employing methods such as lazy load so the user can scroll and interact with a page while off screen content loads as it’s needed rather than all in one go, which can take much longer and be frustrating for the user. MAKE IT USER FRIENDLY If you are making the switch to e-commerce, you are increasing the level of user interaction. Ease of use and encouraging people to place orders quickly is therefore the priority. This is becoming even more important due to Google’s increased prioritisation of UX Google - due to release a new algorithmic update in May 2021 which will show preference to sites it deems to have good user experience, thereby fulfilling Google’s Core Web Vitals Assessment. Sites deemed to have good usability will be labelled as such, immediately making them more appealing to consumers. MAKE IT MOBILE Over half of global traffic comes from mobile devices according to Statista data, so you need to make sure your offering is suitable to use across all types of device. It’s rare that you’d place a food order on your desktop, so your site being mobile friendly is even more important in this industry. In fact, it should be developed using a “mobile first” mentality - you may want to consider developing your own app as these are often more user friendly, especially in industries wishing to encourage repeat orders. An app also places your brand on a customer’s phone permanently, occupying valuable real estate and brand prominence.

REVIEWS According to Qualtrics data, 93% of consumers read an online review before buying, so it’s hugely beneficial to generate good reviews for your service – both on your own and on a third-party site. Don’t feel shy about asking for these reviews - 68% of customers will leave a review if asked, report Brightlocal. Include the best comments on your web site or social media profiles. If reviews start to get negative, it’s best to try to take the conversation offline or onto a private platform. It’s equally important to respond to negative, as well as positive, reviews; show your willingness to resolve any conflict and address any issues that may arise. DRIVE TRAFFIC THE RIGHT WAY You are competing with the likes of Deliveroo and UberEats now, so you need to invest in promoting your site through hyperlocal news sites, local media, other local businesses and social media channels. Use effective SEO (search engine optimisation), Google Ads and both organic and paid social media promotions. Promoting your own brand this way benefits you in the long-term: you’re not relying on Deliveroo and Uber Eats for example, where you’re up against a huge number of competitors and paying hefty fees. Hopefully, 2021 will see a return to some semblance of normal, but for many café owners and restaurants, the combination of face to face food service and delivery may be the future - providing a guaranteed revenue stream and an opportunity to adapt to the different demands of the postCovid consumer.

KEEP IT POSITIVE Over recent years, Google has introduced several assessments to rank the usability of websites. These assessments are conducted to understand how positively or negatively a person responds to a web page. To create a positive user experience, ensure your key content is clearly signposted and accessible, your messaging is clear and concise and you are guiding the user on their journey with strong and meaningful calls to action. Make the ordering process as simple as possible and make sure your comms are straightforward and easy to understand. SECURITY Security magazine reported that the UK has seen a 31% increase in cybercrime during the pandemic as less secure home servers are manipulated. Interpol’s cybercrime threat response team reported a “significant increase” in attempted ransomware attacks around the world. If you are asking consumers to pay online, or taking any information, you need to ensure your system is robust. THECAFELIFE.CO.UK | FEBRUARY 2021 | CAFÉ LIFE 11

52021

TRENDS

retail trends to watch in

Following a disruptive 2020, driving online profitability, creating safe shopping spaces, and bringing the out of home experience inhome, are among five key trends expected to shape global retail in 2021, according to new predictions from IGD.

SYSTEM UPGRADE: DIGITALLY ENHANCING OPERATIONS What IGD expect in 2021: • Introduction of digital technologies that have a low capital investment and are easy to update. • Partnerships with third-party technology providers to speed up new tech introduction. • More use of machine learning and artificial intelligence at store level to drive revenue and increase customer satisfaction. Toby Pickard, head of innovation and futures at IGD, said: “The pandemic has accelerated retailers and shoppers’ digital awareness and capabilities. Numerous companies have been testing and learning from new digital initiatives, and in 2021 companies will need to move beyond this to improve and implement at scale. Digital transformation will require new leadership and a fresh cultural mindset as companies create flexible and agile ways of working.” ESCALATING ECOMMERCE: DRIVING ONLINE AND PROFITABILITY What IGD expect in 2021: • Retailers seeking to reduce their overall operating costs to accommodate online, improving processes and automation. • Encouraging shoppers towards click and collect. • Retailers assessing the options for rapid delivery, for example the same day or in a few hours. On ecommerce, Toby Pickard said: “With many 12 CAFÉ LIFE | FEBRUARY 2021

shoppers using the channel for their large weekly shop, we have seen retailers focus on enhancing the pickup, or click and collect, experience to help improve profitability. This has included adding more collection slots, expanding order staging areas and parking bays and ensuring a contactless experience. While the initial surge is receding, online penetration is expected to remain at a higher level, compared to pre-crisis.” MAKING A MEAL OF IT: CREATING INSPIRATION AND EXCITEMENT What IGD expect in 2021: • Retailers creating inspiring meal solutions for all occasions. • Retailers seeking to capture shopper spend that was previously taking place out of home. Toby Pickard commented: “As the pandemic continues to create challenges for social interaction and people continue to work from home, we expect retailers to focus on inspiring meal solutions for all occasions throughout the day and week. By highlighting both value, ease of preparation and cooking along with inspiration, retailers have a real opportunity to capture shopper spend that was previously taking place out of home.” HOLISTIC HEALTH: SUPPORTING HEALTH AND WELLNESS What IGD expect in 2021: • Greater focus from shoppers on hygiene and sanitation products for individuals and the home.

TRENDS “We will see more retailers educating, informing and rewarding shoppers for living healthier lives. Companies will look to champion both their health and sustainability credentials, as the two key trends merge, of their existing and new products. Personal health will increase in importance, but ultimately affordability may take precedence during economic downturns.”

• Retailers and brands trying to differentiate themselves by helping shoppers and consumers live healthier lives. • More tailored solutions in-store, either through assistants or using digital tools like apps. According to Toby Pickard: “Health and wellness naturally became more important to everyone in 2020. We saw a wide range of activities from retailers as they aimed to encourage healthier lifestyles.

RECUPERATIVE RETAIL: FOCUSING ON SUSTAINABILITY What IGD expect in 2021: • With climate change remaining a top priority, we expect retailers globally to push ahead with initiatives to support goals in this area. • Continued implementation globally of initiatives to reduce plastic and food waste. • Initiatives to build trust, loyalty and better relationships with shoppers, staff and communities. On sustainability, Toby Pickard said: “Climate change will remain a top priority in 2021, as it is recognised as the most likely source of major future disruption. While there will be much focus on how sustainability supports the climate change and resilience agendas, we will also see initiatives to build trust and loyalty with shoppers. “The industry faced unprecedented challenges and had to adapt to ever changing government policies, and shopper and consumer behaviour changes. “When planning for 2021, companies should consider the two main variable factors from the pandemic: the potential path of the virus (from a relatively manageable virus to multiple outbreaks with lockdowns) and performance of the economy (from an economic performance that quickly recovers to a hard-hit economy slow to rebuild).” IGD Research conducted their research in 2020 and IGD’s full Global Retail Trends Predictions report is available to IGD Retail Analysis subscribers.

THECAFELIFE.CO.UK | FEBRUARY 2021 | CAFÉ LIFE 13

MILK

Conscious

consumption

Whether dairy-based or plant-based, when it comes to the milk you use it’s important to promote the qualities and characteristics of each to your customers for a variety of reasons. STRAIGHT FROM THE FARM “When it comes to all dairy products quality, sustainability, traceability and provenance are becoming increasingly important to today’s more socially aware consumer. You only have to witness the fast growth of farmer led, fresh milk vending machines to see how consumers are taking to the idea of fresh, high quality milk, straight from the farm,” says David Ashton, UK sales and marketing manager at Jersey Dairy (https://jerseydairy.com/). “Customers eating out of the home like their foods to be natural and wholesome, made with respect for any animals involved in the production and for the environment. Milk is no exception, and as well as being attractive to the consumer, quality milk 14 CAFÉ LIFE | FEBRUARY 2021

is fundamental to the quality of the coffee, milkshake, ice cream or other milk-based products that a café or coffee shop might offer. “In dairy, as in every other food sector, there is no one size fits all. Some dairies have made big advances in terms of animal welfare, care for the environment and quality of product, and these values are attractive to customers who want to be socially responsible. “The Jersey Dairy for example, is the first dairy in the world to be awarded a LEAF marque which is the gold standard recognition for sustainable farming. LEAF recognises high standards of environmental care including more sustainable soil and water management, enhanced energy efficiency, improved biodiversity and

landscape management, optimal animal health and welfare and stronger community connections. “It is a farmer led co-operative established for over 250 years, and we like to feel that it is leading the way when it comes to the production of milk and dairy products in a modern, sustainable and kinder way. These attributes help to give operators and customers confidence when it comes to choosing a milk-based drink or dish.” COMMUNICATING VALUES Many outlets talk about the provenance of their meat, condiments, vegetables and cheeses, but forget to boast about the quality of their milk, feel the company, who urge the sector as a whole not to let dairy be the poor

MILK relation when it comes to letting your customers know where it comes from and why it is so special. Talk about the quality, environmental credentials and health benefits of the milk and other dairy products you use in the same way that you would talk about the provenance of other products on the menu, they propose. “Milk has traditionally been considered good for you, and real dairy milk does bring lots of benefits in the form of essential minerals and vitamins. However, some milk brings more benefits than others, due to the way in which the cows are farmed and to the breed of the cows,” adds David Ashton. “Milk produced by the pedigree Jersey cows at the Jersey Dairy, for instance, is of a different quality and make up to that produced by other breeds of cow. The pure Jersey milk contains on average 5.3% butterfat and has up to 20% more calcium and protein than other milks which is good for bones and the teeth. “It also has a higher level of vitamins and minerals including lots of B vitamins which support healthy brain function and cell metabolism, and can boost the immune system. Importantly, the milk contains mostly A2 protein which is easier on the digestive system and can be beneficial for anyone who is lactose intolerant.” The company’s range of products also features a soft ice cream mix for use in ice cream machines. Their Jersey Luxury represents the crème-

de la- crème of vanilla ice-creams, they claim, as it is mixed entirely from premium cream and milk straight from their Jersey cows, and is therefore characterised by being smooth, rich and satisfying. This is the perfect ice-cream to serve as a star stand-alone dessert or beside a beautifully crafted tart, warm pudding, cake or cookie, they suggest. Their Jersey Gold is also made from real Jersey milk with added vegetable fats. Still a premium product, it is not quite as rich as Jersey Luxury, this making it ideal for layering in sundaes, they advise. PLANT-BASED OPTION “The growth of plant-based food and drink has been phenomenal and continues apace across the retail and foodservice sectors. Whether in coffee shops, cafés or any other area of foodservice, the demand for nondairy endures,” says Rebecca Rayner, director of Glebe Farm Foods (www. glebefarmfoods.co.uk). “As with all food and drink, taste is the ultimate decider of success but conscious consumption is also an important driver of the flexitarian diet. Mintel’s Global Food & Drink Trends 2030 outlines the trend ‘Change, Incorporated’ as one of their top three for the ‘global food, drink, and foodservice industries to act upon in the next 10 years.’ “As Mintel report, ‘successful companies will be those that improve the health of the planet and its population. Consumers will further prioritise plants in their diets, now with the planet’s health in mind as much as their own.’ It’s important for operators to continue to focus on using ingredients that deliver on taste and have an environmental consciousness. Added to this is a desire to support local businesses, something we have particularly seen over the lockdown. Products such as Glebe Farm Foods’ PureOaty, for instance, have experienced a surge in sales as they tick all boxes when it comes to plant-based, environmentally aware and made locally (on the farm in Cambridgeshire).” Ticking further boxes with consumers, PureOaty is gluten free

and currently the only oat drink on the market that is produced using exclusively British gluten free oats, claim the company. Made using only four natural ingredients - British gluten free oats, water, sunflower oil and salt – it also contains no added sugar and never, ever comes from concentrate, emphasise the brand. Unlike many oat drinks which are made from a concentrated oat syrup base, they point out, PureOaty only uses pure, wholegrain British oats. “We have also recently launched three additional non-dairy options to give foodservice professionals a full range of four, high quality, not from concentrate, plant-based milk alternatives,” adds Rebecca Rayner. “The new dairy-free choices of Almond, Coconut and Soya have been introduced in response to growing customer demand and, like PureOaty, follow Glebe Farm’s ethos of minimal, uncomplicated not from concentrate ingredients which don’t compromise on taste, texture and performance. “The new range is a good plantbased option for any day part, whether pouring over cereal or as an ingredient in dairy-free baking. As morning coffees are a key selling period for cafés and coffee shops, when steamed on the wand, we also feel that PureOaty, Almond, Coconut and Soya are reliable alternatives to dairy, as they stretch to create a silky micro-foam that doesn’t split or curdle when added to espresso.”

THECAFELIFE.CO.UK | FEBRUARY 2021 | CAFÉ LIFE 15

OPINION

Technology, digital and product innovation the perfect future blend Michele Young, director of Foodservice Support Ltd (www.foodservicesupport.co.uk), an independent business which she set up in 2010 to offer creative and commercial solutions for growth to businesses in the food industry, shares with us her post-pandemic thoughts for the café sector.  NEW LANDSCAPE “What does the ‘new normal’ look like?” It’s a question I’ve been asked frequently by those who are trying to get a grasp on what to expect when life resumes to some kind of normality, post lockdown. This time last year there we were, lounging on our comfy chairs in coffee shops, sipping lattes, laughing and joking with friends, listening to the beats of the background music and generally enjoying the vibe we’d come to expect from our favourite coffee haunts. Roll on twelve months and, suffice to say, we all know that the impact COVID-19 has had on our industry over the last year will be long lasting. We’re social animals and one of the things we all have been missing the most is the human connection, social interactions and experiences, which bodes well for the return to business for our industry. We already saw how people reacted last summer after the first lockdown and now that we head towards spring and summer, and hopefully a gradual relaxation of the current restrictions, we’re all hopeful that consumers will place an even greater value on shared experiences and join us in our venues for their daily cup of joe. Whilst we can’t wait to “get back to it” there is also a degree of caution permanently instilled in us all around what we expect our new experiences to look and feel like in the future. The public expectation for safe and clean spaces will still be highly prevalent in everyday life for quite some time and visits to coffee shop

16 CAFÉ LIFE | FEBRUARY 2021

environments will demand that assurity for safety, just like any other sector of retail or hospitality. So one of the focus areas for many coffee shop owners and operators, whether large chains or independents, will have to be to find the best service solutions to minimise the number of interactions at every part of the customer journey, so as to answer the need for being ultra-hygenic at all times. Now that we’ve all become accustomed to social distancing, queueing patiently, an increased frequency of takeout and using various mobile apps to view, order and pay for goods, we realise that these are indeed some of the new behaviours that are starting to shape the future. The integration of these technologies in all types of businesses is here for the long-term. DIGITALISATION The whole eating and drinking out experience has been “digitalised” in the last 12 months and the number of businesses which have introduced mobile ordering, online menus, mobile payment options, cashless systems, e-commerce, CRM platforms and rewards programmes is endless. For an independent coffee shop owner/operator, the thought of introducing all the required technology for a hassle-free and contact-free sales and marketing solution can be a bit daunting, but it will certainly form part of the criteria for future business. I read a number quoted by Mastercard that 75%

of all transactions across Europe are now contactless. The good news is that there are some very affordable new technology packages out there, even for independent operators. These are extremely user-friendly and offer a great first step into the digital ways of working and being able to hold a meaningful dialogue with your customers. For years I always looked at coffee shops as an evolution of the traditional local pub, where a regular customer would be greeted by name and in some cases the owner would even know his regular customers by name and by beverage order! I was in Nina’s Coffee Shop, an independent business in Kendal last summer and I lost count of the number customers who came into the shop and who didn’t even need to mention their order. Top service! Knowing your customers that well can add tremendous value and loyalty to your business or brand, but going one step further and being able to use artificial intelligence provided by some of these mobile apps - to predict and prompt your consumer behaviours - can ultimately help build sales even more. Customers want to feel appreciated for sticking with businesses and changing their behaviours especially during the lockdown periods. Now is the time start embracing these technology enhancements and integrate your loyalty or rewards programmes onto digital platforms in order to appeal to the new generation of digital first and digital savvy consumers.

OPINION

ENHANCED I’m working with a great company who provide a fantastic tech and app solution to a number of clients across coffee and sandwich sectors worldwide. These app set ups are low entry investment and have already demonstrated their worth in building a strong database of customer information and insights, have proven to deliver higher average spend amongst members and drive more frequent repeat visits. The platform also offers the opportunity to digitalise all the typical local marketing engagement tools like coffee collector cards, scratch and win cards and other gamification programmes, reducing the need to print endless vouchers, cards and flyers that end up in landfill. It can also integrate reward schemes and point collector schemes and even offers a new monthly coffee subscription-based option – something Pret and Leon both launched last autumn – which were aimed at supplementing lost revenues with a mechanic to encourage brand loyalty. At the end of the day, you want to be able to change your customers’ behaviours and reward them for something they are not currently doing – so using technology to gather this wealth of information about your customers’ buying habits and distilling the information can ultimately guide you to engage them with the right promotional messages needed to prompt a purchase. This kind of tech is no longer reserved solely for the big chains, it’s out there

and anyone can use and benefit from it so it’s time to embrace this as part of your sales and marketing strategies. The other benefit is you can integrate payment solutions and click + collect into apps as well. This is another area where chains are starting to make infrastructure changes at unit level to accommodate contactless pick-up. I’ve noticed that Joe & the Juice in London have added ‘App Pick up’ shelves in some of their locations and I read that Starbucks in the USA will be opening “pick up/walk through” stores too. So it looks like the contactless solutions and takeout trend are set to continue for some time in the coffee shop sector and the grab-and-go behaviours will call for a renewed focus on the portability of products listed on menus. With 61% of consumers currently making more environmentally friendly, sustainable and ethical purchases, it will also be important to keep an eye on packaging trends and ensure that your packaging solutions deliver against sustainability credentials and expectations. DELIVERY Whilst delivery was not even on the agenda for many coffee shop operators pre-COVID, last year it became a necessity for some to survive 2020. Personally, I cannot see how delivery can be long-term sustainable or profitable for traditional coffee shop operators who probably run on a lower average spend threshold than most restaurants. I think ultimately it’s the location which will govern how fast operators can return to profit. A survey by YouGov has highlighted that 64% of people want to support local businesses and so locations in the out of city “suburbs” are now definitely reaping the benefits. These are the locations that use to rely predominantly on weekend trade, whilst the city fed and watered the busy workforce. That’s all been flipped on its head now with working from home becoming the norm. I think it’s only a matter of time before I start hearing coffee van chimes in my street with the amount of people working from home. I think there could be a new business model in there somewhere.

HABITS Being at home all day has, of course, had a profound impact on people’s eating habits and the last 12 months has resulted in an increased awareness of physical and mental well-being. It has accelerated the wellness trend in the food industry even faster forward than previously anticipated, so expect to see a demand swing towards healthier food and drinks, healthful grazing and snacking and a preference for desktopdining for those returning to the office world. We’ve already seen the uptake in vegan and plant-based foods and an increase in use of functional ingredients to address mental and emotional health needs. Consumers will be looking to find more of these types of functional food and drinks that claim to help people focus, relax, relieve or prevent emotional health issues, so it is important to start talking with your suppliers and reviewing the range options available so you can stock them on your shelves. Seasonal opportunities still exist too. I live out in the Chilterns, where one of our smaller, independent coffee and sandwich shops, Crumbs Two, have been tapping into new opportunities like take-home afternoon teas, birthday party and Valentines and Easter packages and more additional bundles of coffee related merchandise for gifting. I’ve noticed increased activity on social media platforms by quite a few local coffee shop operators as they harness the power of facebook and instagram to reach new and local audiences. These are great ways to keep your local community informed of special offers and new products, but need a well-thought through targeting approach to ensure cutthrough. Part of the recovery phase for all café operators has to include some of these types of innovations, whether technology or proposition related. The good thing about smaller, independent businesses is they can take advantage of these new opportunities, react faster and be more flexible to try new things. If the last 12 months are anything to go by, then creativity will continue to thrive. I for one am excited to see what the next chapter brings.

THECAFELIFE.CO.UK | FEBRUARY 2021 | CAFÉ LIFE 17

Ice Cream

NEWS

Having a tempting ice cream offering is an important aspect of many cafés and coffee shops, and can help boost revenue during challenging times. LOOKING AHEAD “As a nation, we have learnt many things during the pandemic and this includes spending more time doing things that bring us moments of happiness. As such, when things return to normal, there will be nothing better than enjoying the simple things in life, such as tucking into an ice cream cone from a café or coffee shop on a sunny day,” says Christina Veal, director at New Forest Ice Cream (www. newforesticecream.com). “There is nothing we love more than coming up with unique ﬂavours that we know will capture the imagination of

our customers and inspire their menus. We pride ourselves on developing our recipes from only the finest ingredients and traditional production methods to achieve the very best ice cream every time. Offering high quality, innovative new ice cream flavours is the best way to complete any menu. Whether served as the perfect accompaniment or as a refreshingly light treat in its own right, using a quality manufacturer and including the latest trends, flavours and serving ideas on a menu is the key to success. “Helping to bring back memories of 1950s America and retro diners, our Malted Milkshake flavour ice cream wowed the judges at last year’s Great Taste Awards, receiving a prestigious three-star accolade. Other popular

ﬂavours in our range include Blackberry Clotted Cream (main picture), Honey & Fig and Choc Chip Cookie Dough.” “Ice cream and gelato are a brilliant – and lucrative - addition to your café menu and takeaway offering. The proﬁt margins are high so it’s a great revenue booster, and providing your customers with the additional choice of having ice cream on the menu is a fantastic way to increase footfall,” suggests Steve Carrigan, gelato & ice cream technician for ingredients distributor Henley Bridge (www.hbingredients.co.uk). “Figures released by ice cream machine experts Carpigiani reveal most cafés or restaurants that offer ice cream sell it to around 10% of their client base. However, this is just a basic analysis as there are also additional ways in which you can help to boost sales of ice cream, from creating your own signature desserts to adding ice cream into drinks or milkshakes.

18 CAFÉ LIFE | FEBRUARY 2021

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ICE CREAM

No Churn Chocolate Almond Butter Ice Cream Ingredients Serves • 100g Callebaut® 823 Milk 6 Chocolate Callets • 500ml double cream, cold • 1 tin (397g) condensed milk • 280g chocolate syrup • 4 tbsp almond butter “Whilst you can go down the route of buying in ready-made ice cream, making your own is surprisingly easy and really sets you apart from your competition, allowing you to create flavours that will perfectly suit your customer base. For example, if your menu has a large vegan offer, then plant-based ice creams are probably the way forward. If your key demographic is the after-school crowd, choose ice cream or gelato that can be used in sandos, desserts, waffles, sundaes or floats. And if you’re aiming for high end, invest in the highest quality ingredients that you can.” Gelato is the Italian word for ice cream, and it starts out with a similar custard base as ice cream, but has a higher proportion of milk and a lower proportion of cream and eggs (or no eggs at all). It is also churned at a much slower rate, incorporating less air and leaving the gelato denser than ice cream but with a smoother, silkier texture. Gelato has 5-7% fat whilst ice cream has a minimum of 10% fat, invariably making gelato a more appealing choice for health-conscious customers too. The appetite for ‘soft serve’ gelato in the UK is definitely on the rise, feel Henley Bridge, having enjoyed huge success in Europe as well as in the US, for many years. It’s an evolution of Italian-style gelato but with a softer consistency and lighter flavour. The whipped gelato is pumped directly out of the machine into the cone or carrier. The machines start with one flavour but there are also two-head machines which deliver two separate flavours (of your choice) and are a great option for venues with less space to devote to a gelato offering, suggest the company. “There are various cost-effective solutions to obtaining your own

machine and you can also buy different attachments for your soft serve machine which allow you to make soft serve spaghetti and popcorn. You can create your own bespoke recipes using your choice of ingredients – or use a pre-made mix,” adds Steve Carrigan. “Premium soft serve can be used to create an array of stunning desserts, so don’t limit it to simply filling cones. Today’s consumers are obsessed with photographing their food, and Instagram is full of fantastic images of soft serve creations that you can emulate. Some serving ideas include dipped toffee cones, a filled brioche bun, cookie sandwich and gelato profiteroles. “New ice cream ingredients for 2021 include natural aromatic botanicals, and spices with warm notes such as cardamom and cinnamon. Demand

Callebaut say that their No Churn Chocolate Almond Butter Ice Cream is an ideal addition to dessert menus, going hand in hand with Callebaut’s real Belgian chocolate sauce, which is quick and easy to make, and a great topping to drizzle over the top of any ice cream ﬂavour, they suggest (more serving ideas can be found at www.fortheloveofchoc.com).

Method In a large bowl beat the double cream with a whisk until soft peaks form. • Add the condensed milk and chocolate syrup to the cream and fold through gently until fully combined. • Fold through the Callebaut® 823 Milk Chocolate Callets and add almond butter and swirl gently through the mix to create patterns. • Transfer the ice cream mixture into a freezer container or Tupperware, then cover and freeze for ﬁve hours before serving. •

for interesting and unusual ﬂavour combinations is also on the rise, with spices providing perfect pairings, such as rhubarb and ginger, chilli and chocolate, pear and cardamom, and cinnamon and hazelnut.” “The trend towards creating more unique ice cream ﬂavours has become prominent among operators,” agrees Anna Sentance, gourmet marketing manager, Callebaut UK and Ireland. “Ice cream is a popular staple on dessert menus all year round, but with warmer weather approaching, operators should think about making ice cream offerings available across the whole day. “Ice cream presents a huge opportunity for operators as it can be enjoyed both after meals or as a treat at any time of the day. Callebaut’s Mini Chocolate Bread and Butter Pudding recipe, for example, incorporates a variety of different textures with the soft bread and butter, creamy ice cream, indulgent chocolate shavings, and Callebaut’s smooth chocolate sauce. Adding ice cream to a dessert recipe can be a great way of uplifting sales.”

20 CAFÉ LIFE | FEBRUARY 2021

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VEGAN AND VEGETARIAN

Sweet

vegan With cafés and coffee shops being associated with sweet treats in the minds of many, it’s vital that operators do not neglect the vegan and vegetarian potential of such fayre.

22 CAFÉ LIFE | FEBRUARY 2021

VEGAN AND VEGETARIAN INCREASING DEMAND The UK vegan market is predicted to be worth £1.1bn by 2023 (Mintel Research 2018), and according to the Vegan Society over half of Brits (56%) adopt vegan buying behaviour. Vegan proves to be more than a micro-movement within vegetarian, as it has been growing strongly both across the UK and on a global level, they observe. The Vegan Society has also conducted research to discover how many vegans are currently living in the UK, finding that the number of vegans in Great Britain quadrupled between 2014 and 2019 (in 2019, it suggested that there were 600,000 vegans, or 1.16% of the population). The vegetarian customer basically does not eat animals, whereas vegans don’t consume any animal products, so they leave dairy, eggs, cheese and honey out of their diet. Flexitarians consume mainly a plant-based diet with the occasional inclusion of meat, animal products or fish, and over the upcoming years, it will become increasingly important for operators to cater to these developing demands. What to consider “A record number of people are now swapping to, or trying, vegan food,” confirms Jacqui Passmore, marketing manager UK and Ireland at Dawn Foods (www.dawnfoods.com). “According to the Vegan Society, over half of Brits (56%) adopt vegan buying behaviour and that includes following a vegan, vegetarian or flexitarian diet. The vegan trend has hit the bakery sector too, growing by over 30% year on year since 2013

according to Innova data, and it doesn’t appear to be slowing down. If you are thinking of introducing vegan products, or expending your vegan menu there are some key things to consider.” Prioritise taste and texture Choosing vegan shouldn’t mean a compromise on flavour, feel Dawn. However, 40% of European consumers do believe that plant-based alternatives lack taste and 34% are concerned about the texture of plant-based food, they observe from Globaldata 2019. Overcome these barriers by using traditional flavours, such as sugar or chocolate for donuts, and chocolate or blueberry for muffins, they suggest; this will enable you to trigger interest and build credibility before evolving into more experimental flavours. Think outside the vegan box Go beyond exclusively vegan mixes, propose Dawn (many bakery toppings and fillings are naturally vegan like fruit fillings, dark chocolate and glazes, providing flexibility and ease when adapting your offer). Get more from your mixes “Opt for flexible mixes that you can adapt to diversify your vegan offer. For example, a chocolate vegan muffin base can be combined with different fruits, nuts, seeds or toppings to effortlessly transform and multiply your vegan offer and appeal to a wider pool of customers,” suggests Jacqui Passmore.

OFFER ENTICING VEGAN TREATS Delight your customers with deliciously moist bakes that don’t compromise on taste. Try our easy to use Vegan certified (V-label) Crème Cake, Muffin and Cookie mixes in Chocolate and Plain flavours, moreish Brownie mix and American Style Donut mix, suitable for various diets. • Amazing tastes, great textures, and hold inclusions well • Mixes do not contain Palm Oil and chocolate variants are made with UTZ certified cocoa • Team them with our vegan suitable fillings, toppings and other ingredients

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If you are short on time and staff, try our Vegan certified thaw and serve range. Choose from three muffins in fruity and chocolate flavours, two cookies and a brownie.

THECAFELIFE.CO.UK | FEBRUARY 2021 | CAFÉ LIFE 23

VEGAN AND VEGETARIAN

A VEGAN GOODY BAG!

WIN

Thinking of introducing some vegan sweet bakery products to the menu? To celebrate the launch of its new easy to use vegan bakery mixes, Dawn Foods is giving away a pack of goodies to 10 Café Life readers, each pack containing a range of items to help kick start your vegan journey. As well as a 1kg bag of Dawn® Balance Vegan Crème Cake Mix – Plain, there’s a copy of ‘Cooking with Maple, naturally’, a gorgeous hardback recipe book from Maple from Canada UK for inspiration, along with a limitededition recipe card for Banana & Maple Syrup Cupcakes. There’s plenty of POS material included too such as vegan branded muffin cases, cookie bags and cupcake/muffin flags to make your vegan bakes stand out on the shelf. A useful scraper from cleaning tool experts Hillbrush is included, as well as guidance on cleaning down between vegan and non-vegan bakes. For a chance of winning this pack worth around £30, please email your name and contact details to UK.Events@dawnfoods.com by 31 March 2021.

Communicate consciously Interestingly, 71% of consumers find the term ‘plant-based’ appealing, whereas 39% find the term ‘vegan’ appealing according to FMCG Guru data, observe Dawn. Thus, it might be advantageous to play around with ‘plant-based’ and ‘vegan’ in your communication to see which term resonates with your customers most, they suggest. Consider the Impact of COVID-19 The break in routine and the time to think, read and reflect during lockdown has had an impact on food choices. As a result, we could see a post-COVID acceleration of the vegan trend, with 13% of European consumers claiming they will eat more plant-based as a result of COVID-19 according to FMCG Gurus, report Dawn. Dawn Foods’ new vegan mixes only require the addition of water and oil or margarine, are ideal to use in a variety of desserts and cakes. The range includes vegan Crème Cake Mix in plain and chocolate, which makes delicious pound cakes and sheet 24 CAFÉ LIFE | FEBRUARY 2021

cakes, while Dawn’s Vegan Muffin Mix, available also in plain and chocolate, makes authentic American-style muffins for finishing with vegan-friendly toppings and fillings. Also new is a Vegan Brownie Mix, suitable for making either fudge or cake brownies – both are soft eating and hold inclusions well, say the company. With Dawn’s new Vegan Cookie Mix, bakers and caterers can also bake their own American-style Plain or Chocolate Cookies, ideal for coffee-time. The finished cookies have the authentic cracked appearance and soft eating centre that consumers love. “New seasons bring fresh opportunities and a chance for operators to offer something a little different. It is also a great time to refresh menus to be more inclusive without compromising on the delicious taste. In order to keep up with evolving dietary requirements, vegan options are key to catering for those who choose to consume alternative diets,” says Anna Sentance, gourmet marketing manager, Callebaut UK and Ireland. “Veganism remains an important consideration for caterers and continues to influence consumer dining habits. According to our findings (Callebaut Dessert Report, CGA, 2020), with more than two fifths of consumers purchasing a dessert, cake or pastry when eating out, to maximise sales opportunities and satisfy consumers, dessert menus also need to include vegan options.” A premium chocolate producer, Callebaut supplies 811 Callets which are suitable for vegans, say the company, enabling caterers to create indulgent vegan recipes with real Belgian chocolate. As part of Callebaut’s latest campaign Everyday Inspiration - their Superfood Chocolate Bar recipe uses Callebaut 811 Dark chocolate callets and is suitable for vegan diets. To inspire chefs, Callebaut also launched The Callebaut Recipe Collection in 2019, a recipe book that includes great tasting dessert, cake and pastry recipes that can be adapted to suit vegan and gluten free diets. Available to download, the collection includes Callebaut’s Rocky Road, Callebaut’s Cashew Chocolate Pots and Callebaut’s Chocolate & Orange Cake topped with crystallised orange (for more ideas, visit www. fortheloveofchoc.com). A NATURAL SWEETENER “Vegan eating and plant-based foods are growing in popularity, as more of us are making conscious decisions around what we eat, whether it’s for our health, to take care of the planet or to support the welfare of animals and food producers,” says David Colcombe, chef ambassador for Maple from Canada UK (www. maplefromcanada.co.uk), maple syrup being a good source of natural sweetness for coffee shop operators to use in a range of vegan dishes. “The growing importance of provenance and healthy eating has given rise to more people seeking natural sugars for their sweet treats too and for many, the sweetener needs to be vegan-suitable too. Pure Canadian maple syrup is 100% natural, and naturally vegan, with nothing added or removed, and provides a wonderful rich flavour to elevate any recipe whether it’s sweet or savoury.

VEGAN AND VEGETARIAN “A little goes a long way with maple syrup, so it’s a costeffective store cupboard ingredient with a good shelf life. The secret is to use it sparingly rather than opting for the cheaper maple syrup that’s usually available to caterers, which is often blended with sugar syrup and gives an inferior taste. “With its earthy taste, maple syrup goes well with robust flavours and spices in dishes such as Vegan Aubergine and Maple Hotpot or Vegan BBQ Jackfruit Pizza. A tablespoon or so of the lightest Golden, Delicate Taste maple syrup can lift a salad while the richer Dark, Robust Taste maple syrup can add a subtle sweetness to vegan desserts and bakes to add richness or to enhance fruity flavours. Very dark syrup, with its strong taste, will add depth to the colour and aroma of breads and cakes and as a flavour enhancer in chocolate or glazes.” Cauliflower & Maple Tofu Korma. SERVES 8

INCRE DIBLE MA P LE

Great for breakfast, but more versatile than you can imagine From the deep Canadian forests to kitchens around the world pure maple syrup is a 100% natural, unrefined and unprocessed sweetener with a high-quality taste and a versatile range of uses. Always free from artificial additives or flavourings, pure Canadian maple syrup is ideal for brunches, baking, barbeques and beyond adding flavour and complexity to any dish. For more inspiration, great recipes and to download the maple cookbook for free, visit:

maplefromcanada.co.uk

Superfood chocolate bars

 | | @maplecanadauk

Ingredients • 500g Callebaut® 811 Dark Chocolate Callets • 30g Callebaut Dark Chocolate Crispearls • 25g cacao nibs • 25g goji berries • 25g pumpkin seeds • 15g coconut flakes • 15g almond flakes, toasted Method • Place the Callebaut® 811 Dark Chocolate Callets in a large heat-proof bowl over a saucepan of gently simmering water to create a bain-marie. Stir the chocolate until melted. • Pour the melted chocolate into an eight-bar silicone chocolate mould to fill each bar. Evenly divide the cacao nibs, goji berries, coconut flakes, pumpkin seeds, toasted flaked almonds and Callebaut Dark Chocolate Crispearls between the moulds. • Allow to cool and set before transferring to the fridge.

THECAFELIFE.CO.UK | FEBRUARY 2021 | CAFÉ LIFE 25

Café Product Index Chicken

ADVISORY, BUSINESS &

Sour Cream

Spreads

FISH PRODUCTS

CONSULTANCY SERVICES

Freshfayre

Blenders

Crayfish

2 Sisters Food Group

Bespoke Software

CLEANING MATERIALS

Pauwels UK

Freshfayre

Cargrill Protein Europe

Platopus Systems Ltd.

Bunzl Catering Supplies

Royal Greenland Ltd.

CP Foods UK Ltd.

Prawns

Dawn Farms UK

CP Foods UK Ltd.

Freshfayre

H Smith Food Group PLC

H Smith Food Group plc

Royal Greenland Ltd.

Leathams

Freshfayre

Moy Park Ltd.

Zafron Foods Ltd.

Seara Meats BV

Salmon

Smithfield Foods Ltd.

Caterers Choice

Continental

Freshfayre

Business Systems

DRINKS

Platopus Systems Ltd.

CHUTNEYS & RELISHES

Chocolate

Consultants

Chutneys

Italian Beverage Company

The Wordbox

Freshfayre

Marimba World Chocolate

E Commerce

Leathams

Coffee

Platopus Systems Ltd.

Mizkan Euro Ltd.

Factory

Rombouts Coffee GB Ltd.

The Ingredients Factory

Grote Company

Cold Drinks & Mixers

Zafron Foods Ltd.

FSC

Italian Beverage Company

Relishes

Millitec Food Systems Ltd.

Blenders

Juices

Leathams

Zafron Foods Ltd.

Freshfayre

Caterers Choice

Seafood/Shellfish

Duck

Food Safety

Harvey & Brockless

Freshfayre

H Smith Food Group PLC

2 Sisters Food Group

ALS Food & Pharmaceutical

Leathams

Italian Beverage Company

Royal Greenland Ltd.

CP Foods UK Ltd.

Retail

Mizkan Euro Ltd.

Leathams

Tuna

FSC

The Ingredients Factory

Caterers Choice

Freshfayre

Smoothies Italian Beverage Company

Freshfayre

Zafron Foods Ltd. BAKERY PRODUCTS

Pickles

Doughnuts

Freshfayre

Moy Park Ltd.

Geeta’s Foods Ltd.

Morning Goods

Leathams

H Smith Food Group plc EGGS & EGG PRODUCTS Eggs (hard boiled) Freshfayre Fresh-Pak Chilled Foods

Moy Park Ltd. Zafron Foods Ltd FOOD WHOLESALERS

New York Bakery Co.

The Ingredients Factory

Tortilla & Wraps

Salsa

Fridays

Freshfayre

Blenders

Egg Products

Freshfayre

Zafron Foods Ltd.

Fresh-Pak Chilled Foods

General

Fridays

The Ingredients Factory

Mission Foods BREAD & ROLLS

Country Choice Foods FRUIT Canned Fruit Caterers Choice Ltd.

Fresh

DRESSINGS, SAUCES AND

Futura Foods UK Ltd.

Guacamole

Jacksons Bakery

MAYONNAISE

Leathams

Speciality

Dips

Zafron Foods Ltd.

Pineapple

Jacksons Bakery

Blenders

Mission Foods

Freshfayre

EQUIPMENT & VEHICLES

Food Network

New York Bakery Co.

Fresh-Pak Chilled Foods

Buttering Machinery

Freshcut Foods Ltd

Bread Making Ingredients

Pauwels UK

Deighton Manufacturing

Caterers Choice Ltd.

The Ingredients Factory

Grote Company

Harvey & Brockless

Zafron Foods Ltd.

Millitec Food Systems Ltd.

Dressings

Coffee Machinery

BUTTER & SPREADS

Blenders

Butter

Pumphreys Coffee

Pauwels UK

Freshfayre

Mayonnaise

Conveyors

Spreads

Blenders

Freshfayre

Caterers Choice

The Cheese Cellar

Freshfayre

Spreads (olive)

Fresh-Pak Chilled Foods

Freshfayre

Harvey & Brockless

Leathams

Pauwels UK Piquant

Caterers Choice

Deighton Manufacturing

INSURANCE Insurance Protector Group LABELS Bunzl Catering Supplies Nutritics Planglow Ltd.

H Smith Food Group PLC Ham Freshfayre Leathams Smithfield Foods Ltd. Lamb Freshfayre H Smith Foodgroup PLC Meatballs Snowbird foods Pork Dawn Farms UK Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Smithfield Foods Ltd. Sausages Freshfayre Leathams Moy Park Ltd. Smithfield Foods Ltd. Snowbird foods Turkey 2 Sisters Food Group Freshfayre

Tri-Star Packaging Supplies Ltd.

H Smith Food Group plc

Cutting & Slicing Equipment

MEAT PRODUCTS

Moy Park Ltd.

Grote Company

Bacon

Millitec Food Systems Ltd.

Dawn Farms UK

Depositing Machinery

Freshfayre

MILK

Grote Company

H Smith Food Group plc

Muller Milk & Ingredients

Millitec Food Systems Ltd.

Leathams

Grote Company Millitec Food Systems Ltd.

CHEESE & DAIRY PRODUCTS

Zafron Foods Ltd.

Cheese

Mustards

Freshfayre

Blenders

Futura Foods UK Ltd.

Pauwels UK

Harvey & Brockless

Zafron Foods Ltd.

Labelling Systems & Barcoding

Leathams

Sauces & Ketchups

Planglow Ltd.

Norseland Ltd.

Blenders

Nutritics

Ornua Ingredients Europe

Caterers Choice

Mobile Catering Vehicles

Yoghurt

Freshfayre

Jiffy Trucks Ltd.

Freshfayre

Pauwels UK

Futura Foods UK Ltd Muller Milk & Ingredients Ornua Ingredients Europe

Kitchen Equipment Water and Filtration

Leathams Smithfield Foods Ltd.

Moy Park Ltd.

OILS

Smithfield Foods Ltd.

Freshfayre

Beef Freshfayre

ORGANIC PRODUCTS

Leathams

Fridays

Moy Park Ltd.

Leathams

Newsholme Food Group

Pauwels UK

Canned Meat

PACKAGING

Sandwich Making Machinery

Freshfayre

Cardboard

Piquant

Deighton Manufacturing

Moy Park Ltd.

Colpac Ltd.

The Ingredients Factory

Grote Company

Princes Foods Ltd.

Coveris Flexibles UK Ltd. (St Neots)

Zafron Foods Ltd.

Millitec Food Systems Ltd.

Smithfield Foods Ltd.

Rap Ltd.

26 CAFÉ LIFE | FEBRUARY 2021

Café Manufacturers & Distributors Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Nutritcs Rap Ltd. Tri-Star Packaging Supplies Ltd. Food wraps RAP Ltd. Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Tri-Star Packaging Supplies Ltd. PASTA Caterers Choice Ltd. Freshfayre Leathams Pasta Foods SANDWICH FILLINGS (READY PREPARED) Fresh Fillings 2 Sisters Food Group CP Foods UK Ltd. Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & BrocklessZafron Foods Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group CP Foods UK Ltd. SOUPS Freshfayre Leathams

GREENCORE

Worksop,

commercialftg@samworthbrothers.co.uk

MANTON WOOD Manton Wood, Enterprise AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down, BT34 2QU Tel: 0283 0262333 E-mail :philip@aroundnoon.com www.aroundnoon.com

Zone, Retford Road,

Notts S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com

GREENCORE AROUND NOON (LONDON) LTD. 762A/763A Henley Road, Slough SL1 4JW Tel: 01753 523636 infoANL@aroundnoon.com www.aroundnoon.com

FOOD TO GO LTD –

IMPRESS SANDWICHES Units 6-7, Orbital Industrial Estate, Horton Road, West Drayton, Middlesex UB7 8JL Tel: 01895 440123 Fax: 01895 441123 info@impress-sandwiches.com www.impress-sandwiches.com

Contact: Sales

MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Tel: 01664 484400 Fax: 01664 484401

sales@greencore.com

commercialftg@samworthbrothers.co.uk

Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790

BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 commercialftg@samworthbrothers.co.uk

Carlyon Road

GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Industrial Estate, Atherstone, Warwickshire CV9 1LQ

ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk

Contact: Alex McLaren DELI-LITES IRELAND LTD. Unit 1 Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN Contact: Ronan Gourley Tel: 028 417 54807 ronan.gourley@delilites.com www.delilites.com

Tel: 01827 719 100 Fax: 01827 719 101 alex.mclaren@greencore.com www.greencore.com

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

GREENCORE FOOD TO GO LTD PARK ROYAL Willen Field Road, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com

STREET EATS FOOD LTD. Prince William Avenue, Sandycroft, Deeside, CH5 2QZ Tel: 01244 533888 Option 1 orders@streeteatsfood.co.uk enquiries@streeteatsfood.co.uk www.streeteatsfood.co.uk

BROMLEY BY BOW Prologis Park,

www.greencore.com

SPECIALITY Chocolate Marimba World Chocolate VEGETABLES & HERBS Avocado CP Foods UK Ltd. Canned Vegetables Caterers Choice Ltd. Freshfayre Chargrilled Vegetables Leathams Moy Park Ltd. Jalapenos Caterers Choice Ltd. Freshfayre Salad Agrial Fresh Produce Ltd. Freshfayre Salad (prepared) Agrial Fresh Produce Ltd. Sundried Tomatoes Caterers Choice Ltd. Freshfayre Leathams Plc Sweetcorn Caterers Choice Freshfayre Tomatoes Caterers Choice Freshfayre

Manton,

SAMWORTH BROTHERS MANTON WOOD Manton Wood Enterprise Park, Worksop, Nottinghamshire S80 2RS Tel: 01909 511800 Fax: 01536 409 050

FOOD TO GO LTD –

West Drayton, London UB7 9BL Contact: Alex McLaren Tel: 0208 629 8600 alex.mclaren@greencore.com www.greencore.com

RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net

THE SOHO SANDWICH COMPANY Unit 7 Advent Business Park, Advent Way, London N18 3AL Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk

TIFFIN SANDWICHES LTD. Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF Contact: Paul Thornton Tel: 01274 494939 paul.thornton@ tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk

REAL WRAP COMPANY LTD. Unit Haslemere Industrial Estate, Avonmouth, Bristol BS11 9TP Contact: Emma Caddy Tel: 0117 3295020 emma@realwrap.co.uk www.realwrap.co.uk

THECAFELIFE.CO.UK | FEBRUARY 2021 | CAFÉ LIFE 27

Café Suppliers Index 2 SISTERS FOOD GROUP B2B Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Sam Bennett Tel: 07873 301954 sunderlandsales@2sfg.com Marie.Marandola@2sfg.com www.2fsg.com

AGRIAL FRESH PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emhesketh@afproduce.co.uk www.agrialfreshproduce.co.uk

ALS FOOD & PHARMACEUTICAL Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 sales.uk@alsglobal.com www.als-testing.co.uk 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

BOOKER WHOLESALE Equity House, Irthlingborough Road, Wellingborough, NN8 1LT Contact: Andy Milne 07587 886315 andrew.milne@booker.co.uk www.booker.co.uk

CARGILL PROTEIN EUROPE Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR Contact: Matt Buckingham Tel: 07880 096132 Matt_Buckingham@cargill.com www.cargill.co.uk

CATERERS CHOICE LTD Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk

COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 info@colpac.co.uk www.colpacpackaging.com

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 PANTONE 1585 U

PANTONE NEUTRAL BLACK U

C 0% M 60% Y 65% K 0% WEB #FF854F

C 0% M 0% Y 0% K 85% WEB #4B4846

COVERIS FLEXIBLES UK LTD. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 sales@stneotspack.co.uk www.stneotspackaging.co.uk

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

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

FRESHFAYRE Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk

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 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com

FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com FLEXESERVE The Alan Nuttall Partnership Ltd Orchard House, Dodwells Road Hinckley, Leicestershire LE10 3BZ Warwick Wakefield 01455 638300 info@ﬂexeserve.com www.ﬂexeserve.com

GROTE COMPANY Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@grotecompany.com www.grotecompany.com

HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 tina.alemao@harveyandbrockless.co.uk

DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Hannah Foster Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk info@dawnfarms.ie www.tmifoods.co.uk Accreditation body: BSA

28 CAFÉ LIFE | FEBRUARY 2021

FRIDAYS Chequer Tree Farm, Benenden Rd, C ranbrook, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512 bf@fridays.co.uk www.fridays.co.uk Accreditation body: BSA

www.harveyandbrockless.co.uk Accreditation body: BSA

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

ITALIAN BEVERAGE COMPANY Brent House, Travellers Lane Welham Green, Hertfordshire AL9 7HF sales@italianbev.co.uk www.italianbev.co.uk

JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Commercial Team Phone: 01482 301146/ 07747 612527 hello@jacksonsbread.co.uk www.jacksonsbread.co.uk JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Briggs john@jiffytrucks.co.uk www.jiffytrucks.co.uk

JURA PRODUCTS LTD. Vivary Mill, Vivary Way, Colne, Lancashire BB8 9NW Tel: 01282 868266 Fax: 01282 863411 Contact: Roger Heap sales@uk.jura.com www.uk.jura.com

LEATHAMS LTD 227-255 Ilderton Road, London SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk

Café Suppliers Index MARIMBA WORLD CHOCOLATE 6 Borehamgate, Sudbury, Suffolk CO10 2EG Contact: Brad Wright Tel: 01279 714527 sales@marimbaworld.com www.marimbaworld.com/ default.html 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

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

MIZKAN EURO LTD. 2nd Floor Building 10, Chiswick Park, 566 Chiswick High Road, London W4 5XS Contact: Craig Dillon Tel: 0203 6752220 craig.dillon@mizkan.co.uk www.mizkan.co.uk MOY PARK LTD. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233 mark.ainsbury@moypark.com www.moypark.com MULLER MILK AND INGREDIENTS Donnington Wood Business Park, Granville Road, Telford TF2 7GJ Contact: Cara Williams Tel: 07731 337824 Cara.Williams@muller.co.uk www.muller.co.uk

NEW YORK BAKERY CO. 6-9 The Square, Stockley Park, Uxbridge, UB11 1FW Contact: Angela Young Tel: 0208 283 0500 angela.young@grupobimbo.com www.newyorkbakery.co.uk NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Luke Barfoot Tel: 07807 236 473 lbarfoot@norseland.co.uk www.norseland.co.uk

NSF FOODS LTD. Deansgate, 62/70 Tettenhall Road, Wolverhampton WV1 4TH Contact: Steve Money Tel: 01902 925330 steve.money@nsffoods.com www.nsffoods.com

NUTRITICS 22c Town Centre Mall Main Street, Swords, Co Dublin Ireland Tel: 020 3769 5265 Email: info@nutritics.com www.nutritics.com

ORNUA INGREDIENTS EUROPE Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Alan Mackie Tel: 01531 631300 alan.mackie@ornua.com www.ornuaingredients.com

PAPAYA Crown Lane, Tinwell, Stamford, Lincolnshire PE9 3UF Tel: 01780 758560 solutions@papayauk.com www.papayauk.com

PASTA FOODS Forest Way,Norwich NR5 0JH Contact: Stuart Mills Tel: 01493 416200 stuart.mills@pastafoods.com www.pastafoods.com

PAUWELS UK 1st Floor, Axiom House, High Street,Feltham, Middlesex TW13 4AU Contact: Rees Smith Tel: 0208 818 7617 Fax: 0203 187 0071 rees.smith@pauwels-sauces.com www.pauwel-sauces.com PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA

PLANGLOW LTD The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com PLATOPUS SYSTEMS LTD. One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 7000044 yousafshah@datatherapy.com www.datatherapy.com

REFLEX GROUP Moat Way, Barwell Leicestershire LE9 8EY Contact: Melissa Aplin melissaa@reﬂexlabels.co.uk Tel: 01455 852400 Web: www.reﬂexlabels.co.uk ROMBOUTS COFFEE GB LTD 954 Yeovil Road, Slough Trading Estate, Slough SL1 4NH Contact: Jonathan Wadham Tel: 0845 604 0188 Info.uk@rombouts.com www.rombouts.com ROYAL GREENLAND LTD Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 soll@royalgreenland.com www.royalgreenland.co.uk

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

SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Valeri Zhekov Tel: 0044 2035358857 valeri.zhekov@seara.com.br www.seara.com.br

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 THE INGREDIENTS FACTORY Unit 2-3, Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com

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

TRI-STAR PACKAGING SUPPLIES LTD Tri-Star House, Unit 4, The Arena, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Alex Noake Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk ZAFRON FOODS LTD. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk

LINKED ASSOCIATION

RAP LTD. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 catherine.young@rapuk.com www.rapuk.com

SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Tel: 01603 252454 contact@smithfieldfoods.co.uk www.smithfieldfoods.co.uk

LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration, Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk

THECAFELIFE.CO.UK | FEBRUARY 2021 | CAFÉ LIFE 29

International Product Listing

Sandwich Manufacturers

BAKERY INSERTS Sigma Bakeries Ltd

SIGMA BAKERIES PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com

TAMARIND FOODS SPRL Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium Tel: +32 2 731 69 77 Fax: +32 2 731 69 78 Contact: Frederic Teichmann fteichmann@tamarindfoods.be www.tamarindfoods.be

SUBWAY Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk

BREAD Sigma Bakeries Ltd ORGANIC PRODUCTS Sigma Bakeries Ltd SANDWICHES Subway Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd

Checkouts Reach thousands of potential customers from as little as £115 Marimba 60mm x 88mm Advert.qxp_Layout 1 06/02/2020 16:10 Page 1

To Advertise Call

Hot Chocolate Melts From flakes of real single

origin chocolate. Ecuador Dark, Venezuela Milk, Colombia White, dark Sugar Free and Ruby. Free point-of-sale materials and retail chocolate range.

Request a free sample pack

Tel: (01279) 714527 www.marimbaworld.com

30 CAFÉ LIFE | FEBRUARY 2021

Sam Minton

01291 636333 email: sam@jandmgroup.co.uk

From dealing with issues on legislation to providing advice and help to support members, The Café Life Association is an exclusively retail focused body which aims to encourage and promote excellence . across the café/coffee bar sector

CAFÉ Association www.thecafelife.co.uk 01291 636335

Coffee Safe, 288 Halifax Road, Liversedge, West Yorkshire WF15 6NP

Café Life Issue 102 - February 2021

Articles inside

Sweet vegan

Ice cream – looking

Technology, digital and product innovation –

Conscious consumption

5 retail trends to watch

Ready for e-commerce?

Compact Cimbali S15 completes the S series line up.

Lincoln and York invests in high speed retail packing line.

Association update

Modern Standard open