Café Life Issue 103 - April 2021

CAFÉ life www.thecafelife.co.uk

Tasting the lifestyle of the café sector

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No.103 I April 2021

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CONTENTS

Welcome Many cafés and coffee shops will be re-opening in a limited fashion this month with a focus on their outside seating areas, and in this issue we focus on the importance of coffee machines and having a good breakfast and tea offering. In addition, Lincoln and York’s CEO, James Sweeting, shares his views on the past year, the company having also commissioned a new packaging line.

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

NEWS 4 Brits drinking more coffee as they deal with the stress of the pandemic.

6 Tim Hortons set to open in Sheffield.

8 Revolver World are brewing their own tea!

18 Re-start or upgrade?

Coffee machines.

CAFÉ LIFE ASSOCIATION 10 Association update.

33 New members.

26 Brave new world – an interview with Lincoln and York’s James Sweeting.

FEATURES 12 Breakfast ready – a key part of a successful re-opening?

30 Making an impression – a stand-out tea offering.

ARTICLES 25 A word on water – advice from BRITA.

REGULARS 11 New products.

35 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 Kevin Minton Tel: 01291 636335 E-mail: kevin@jandmgroup.co.uk

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Herald introduces fully compostable cups Quality disposables manufacturer and supplier, Herald, has launched a selection of 100% compostable hot cups as part of its environmentally-friendly range – with both double and ripple wall options.

Supplying to meet the increased demand from the catering and food to go sectors, for fully sustainable and greener products, Herald has prioritised providing an additional ripple wall option, not commonly offered in a completely compostable form, along with a selection of sizes.

These sizes – 8oz, 12oz and 16oz – complement the lids Herald currently has available, allowing existing customers to make the switch to the 100 per cent compostable product without having to invest in new lids.

Managing director of Herald, Yogesh Patel, said: “The increase

in takeaway options for cafés, restaurants and pubs means that the market has expanded for disposable cups and many of these new customers are conscious of their own customers’ environmental considerations.

The environment was an increasingly sensitive issue preCovid and making eco-friendly choices is one thing that people feel they can still take control of during the pandemic. For us, at Herald, our task is to respond to the market, while providing as much choice as possible and maintaining the competitive pricing structure that we’re known for.”

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

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

NEWS

Brits drinking more coffee as they deal with the stress of the pandemic

All malt and no ‘moo’ Iconic British brand, Horlicks, has launches a new foodservice product – Horlicks Vegan.

All malt and no ‘moo’, this dairy-free Horlicks blend provides foodservice operators with a delicious ingredient that can be used to create an extensive range of on-trend, dairy-free menu options, say the brand.

“Whether a foodservice operator is looking to use this blend to create a delicious dairyfree version of the classic malted beverage that our nation knows and loves, or whether they are looking to create dairy-free shakes, frappes, bakes, cakes and more, our highly versatile Horlicks Vegan will help satisfy soaring demand for new vegan options, as well as meet the trend for malted flavours on menus,” said Michelle Younger, marketing manager for Horlicks.

Available from Aimia Foods, the new product extension also marks the first vegan-friendly malted drink brand to enter the European market. Registered by the Vegan Society, the new recipe has been developed to cater not only to vegans, but also for those who suffer with dairy allergies.

Almost a third of British people (28%) are drinking more coffee in an effort to alleviate the stress of the pandemic, claims new research initiated by Coffee Direct.

A whopping 78 milion extra cups per day are being consumed by thirsty Brits since the beginning of COVID, they report, largely due to the increased numbers of people working from home since the start of the pandemic (only one in 10 - 13% - said they are drinking less since March last year), they feel.

According to the new findings from Coffee Direct, who deliver freshly roasted coffee beans directly to consumer doors, one in five Brits claim their caffeine consumption has escalated, and they are drinking one more coffee each day. More than one in five (22%) are consuming two or more, one in 10 three more a day, and less than one in 20 (4%) are consuming fourseven more cups per day, they found.

The most common reasons for drinking more coffee at home are taking more breaks (62%), to help with stress (28%) and to increase motivation (27%). The new research also shows that, on average, people are drinking around two fewer take away coffees per week.

Lewis Spencer, founder of Coffee Direct said: “The way in which our lives have transformed in such a short space of time has heavily impacted our daily routines, which has seemingly resulted in an increasing number of cups of coffee.

“This trend is supported by a 96% uplift in online coffee orders since late March last year, across our entire range of freshly roasted coffee beans, including our filter, espresso, percolator and cafetiere lines. We’ve also seen a rise in orders for whole coffee beans, showing an increase in people keen to grind their own beans and make their coffee from scratch – perhaps because they have more time to do so now they’re working from home.”

Psychologist and wellbeing consultant, Lee Chambers, added:

“Firstly, we are surrounded by more environment cues to ‘brew up’ when working from home - our domestic environments are designed to live, relax and express ourselves in. As we have more authority over our working patterns, incorporating making a coffee into our schedule, gives us those moments of disconnection that are vital to our wellbeing. With the social coffee shop experience being limited, it can also feel like a treat - a moment of peace carved out for ourselves in uncertain times.

“What is clear is that the making of coffee is gaining significance as an activity that provides benefits - in the future, I’m sure we’ll be looking to combine the social benefits of coffee with the creative and relaxing elements in the dynamic world we live in.”

Jay Bhayani, employment lawyer and managing director of HR law firm, Bhayani Law observed: “One of the problem areas is the lack of breaks taken, as a coffee can be drunk whilst still working. As an employment lawyer I have seen a huge increase in mental health issues for home workers.

Employers should be checking in with their staff regularly, and should ensure they have home working policies which encourage regular breaks and physical activity, even if it’s a short walk or some ‘deskercise’.”

4 CAFÉ LIFE | APRIL 2021

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NEWS

Tim Hortons set to open in Sheffield Iconic Canadian restaurant brand, Tim Hortons®, has announced the arrival of its first drive-thru restaurant in Yorkshire, choosing Sheffield - home of the Steelers - as the location for its new venue.

The brand - which was founded in 1964 by Canadian ice hockey player Tim Horton - is famed for its signature coffee, delicious donuts and Canadian charm, and plans to open its doors there in summer 2021.

Located at the Crystal Peaks Village Retail Park, the new venue will offer dine-in seating for up to 118 guests and drive-thru services for those on the go. Delivery options will also be made available to those in the local area following the launch.

The new restaurant will create over 50 jobs for the local community and will offer a combination of full-time and parttime roles with progression and training opportunities, say the company. The

announcement also forms part of the brand’s plan to create over 2,000 jobs across the country, bringing Tim Hortons restaurants to every major town and city by 2022.

Kevin Hydes, chief commercial officer of Tim Hortons franchise in the UK commented: “As we continue our expansion across the UK, we knew it was only a matter of time before we found the perfect location to bring our first Tim Hortons drive-thru to Yorkshire. We’ve had huge demand to bring the brand to Sheffield and it really excites us to be launching in a city famed for its Ice

Hockey and presence within the Elite League.

“We look forward to engaging with the Sheffield community and are proud to be offering over 50 career opportunities for locals. We are recruiting for a variety of full and parttime roles and would love to hear from all those passionate about a career in hospitality, no matter the experience. We are accepting applications from today via our website.”

The iconic Canadian brand made its way to the United Kingdom in 2017, bringing premium coffee, freshly baked goods, delicious sandwiches and wraps, and other food products to Brits with the first restaurant opening on Argyle Street, Glasgow, in June 2017.

There are currently 27 restaurants in the UK with a flagship location in Leicester city centre (www.timhortons.co.uk).

Cafe2U’s franchisees serve up record sales Coffee van franchise and mobile cafe provider, Cafe2U, has seen both a boost in recruitment with 14 new franchise partners joining the business in the last year and now record sales for its franchisees, all despite the challenges faced during the pandemic, report the brand.

When the first lockdown hit in March 2020 the company’s sales initially plummeted, however, their savvy entrepreneurs were able to keep their business ticking over by pivoting their business model to unlock new channels of trade, they found.

Seeing their regular customers at office blocks disappear overnight, Cafe2U’s mobile coffee vans began servicing key workers through lockdown. This saw high demand from NHS sites, police, building sites and garages. Many of its franchisees also started branching out into supplying the demand for those having to work at home.

The success seen by Cafe2U’s franchisees has also been due in part to a number of emerging trends with coffee and mobile catering across the pandemic, not least the fact that with at home workers now becoming ‘at home baristas’ too, consumers are demanding higher quality in all areas, from the grade of coffee beans to the craftsmanship of the overall drink.

However, home delivery has been a good business model, they report, with customers valuing not just the coffee but the social interaction with their baristas.

At the same time, 2020 saw a surge of independent coffee roasters now offering retail coffee subscriptions through the post catering to the more demanding consumer, they observed.

In addition to this, convenience has still proven to be a growing factor in coffee drinkers’ habits - a trend Cafe2U had previously identified pre-pandemic.

As such, online ordering has been very popular and Cafe2U’s franchisees

were able to smartly capitalise on this with the launch of the Cafe2U app. Its functionality includes online ordering, allowing customers to track their barista to the door and enjoy a safe and contactless experience. The app was rolled out in 2020, a move that some may have seen as risky in the initial lockdown uncertainty, but one which has ultimately paid off for its franchisees.

Martyn Ward, CEO at Cafe2U said: “The lasting legacy of the impact the coronavirus has had on the coffee to go industry will be positive for consumers and small coffee companies alike with superior quality and growing demand for convenience.

“This year Cafe2U will continue to push its franchise recruitment and is aiming to grow on the success of 2020 and make 2021 even better. Hopefully this will also set a positive example for others that businesses can still survive and flourish in these unprecedented times.”

6 CAFÉ LIFE | APRIL 2020

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NEWS

Revolver World are brewing their own tea!

Revolver Cooperative Ltd - recently crowned Europe’s most ethical coffee brand (as voted by Ethical Consumer magazine 2019 - have announced a brand new range of tea, packaged in biodegradable tea-bags.

After developing the concept with their trusted suppliers in Sri Lanka, the company say that they are now preparing for their English Breakfast, Green Tea and Mixed Berry Ceylon tea to hit the shelves and online stores in time for the end of the summer period.

Following inspiration from the success of Revolver’s award-winning Fairtrade coffee, the creative efforts of the team have been realised through an instantly recognisable design, utilising colours which reflect the sophisticated flavours of the tea inside. Fair and ethical trading is of central importance to the brand, which is owned jointly by around 300 members.

“Incorporating a range of flavours was a key aspect of the product

development,” said Revolver’s head of commercial operations, Hannah Birch. “Over the last decade or so, our members and customers have become familiar with the subtle taste notes in our wide range of coffees, and we are known for our ability to showcase some of the best flavour combinations available from all around the world.

“These are exciting times for us.

New product development is always a welcome challenge, as we are keen to offer a new opportunity for customers and members to engage with our cooperative, while at the same time building on the reputation we have established since the birth of Revolver.”

Addressing recent concerns over waste produced by traditional teabags, Revolver Cooperative has been quick to bring an environmentally friendly alternative to market through the new webbing, pyramid design. Constructed with a biodegradable, soilon mesh, the tea bags are able to be broken down

Jersey Dairy launch a new milk Jersey Dairy (www.jerseydairy.com) has introduced a new chocolate flavoured milk to the UK market, and which is perfect for making a wide variety of hot and cold milk drinks, claim the company.

Suitable for a range of venues from leisure sites through to coffee shops and more, the creamy chocolate flavoured milk is made from the milk of Jersey cows on the island of Jersey and is suitable for use in thick shake machines, blenders, or straight from the carton, giving operators a flexible solution for a full range of beverage options.

An adaptable milk across all 8 CAFÉ LIFE | APRIL 2021

seasons, propose Jersey Dairy, it can provide a chilled milk drink on a hot day, and a warming hot chocolate on a cold morning, and can be served straight from the carton, or combined with other ingredients to create a freakshake or the ultimate hot chocolate with marshmallows and cream.

“The milk is particularly nutritious containing a unique type of butterfat and more calcium and protein than milk from other breeds of cow. It also has a higher level of vitamins and minerals and is good for the immune system,” said David Ashton, Jersey Dairy UK’s sales manager.

by microorganisms in the soil.

“Traditional tea bags are often composed of a plastic compound called polypropene,” says Helen Lloyd, a team member at Revolver who has played a central role in the development of the product’s packaging.

“While the research is still in early stages, polypropylene makes up to 25% of the old school bags, which could potentially harm humans when consumed, as well as releasing microplastics into the soil when disposed of.

“We looked at this very carefully when the research began coming to light, and it was obvious to us that introducing a safe, environmentally friendly alternative was of a critical importance. As a result, our teabags are composed of a biodegradable plant-based compound called Soilon, meaning when you buy a box of Revolver tea, you can do so without worrying about microplastics.”

Association update EXTENDED OPENING HOURS The government has announced that it is to allow shops to stay open until 10pm in England once retailing is allowed from 12 April. This should also give a boost to trade for foodservice businesses. Details of the temporary relaxation in opening hours have not yet been released.

APPROVED TESTING The government has published a list of private testing systems that they have approved.

HOME TESTING From 6 April, the government is to make free home COVID test kits available to all employers with over 10 workers. Employees will be able to do rapid and regular testing at home, thus avoiding a lengthy journey to a test centre.

See https://www.gov.uk/ government/news/workplacetesting-programme-expandsto-offer-free-rapid-hometesting?utm_medium=email&utm_ campaign=govuk-notifications&utm_ source=8067c0f1-f1f5-44b2-b1527125e6351e2b&utm_content=daily

10 CAFÉ LIFE | APRIL 2021

WHAT CAN YOU DO IF AN EMPLOYEE REFUSES TO BE TESTED OR HAVE A VACCINE? There seems to be some confusion over the legal position if an employee refuses to be tested or to have a COVID vaccination and, thereby, puts other workers at risk.

The Association has taken views from two sets of legal advisors on this question and the message seems to be to tread carefully.

According to ACAS “if an individual unreasonably refuses to take a test, in some situations it could result in disciplinary action” such as where there is a workplace policy to test staff and it is necessary to do their job. However, this may not stand up if there are genuine reasons (not just an opinion) – such as pregnancy or religious beliefs – for not having a vaccination. So, the best advice currently is to seek legal guidance before taking any such action. Members can obtain free advice from HR consultants Ellis Whittam on Tel. 0345 226 8393, email enquiries@elliswhittam.com.

RESTART GRANT (ENGLAND) The Restart Grant scheme supports businesses in the non-essential retail, hospitality, leisure, personal care and accommodation sectors with a one-off grant to reopen safely as COVID-19 restrictions are lifted. Eligible businesses in the hospitality, accommodation, leisure, personal care and gym sectors may be entitled to a one-off cash grant of up to £18,000 from their local council which have been told to use their discretion to determine

whether businesses meet the criteria. To be eligible, businesses must be based in England, be rate paying and must have been trading on 1 April 2020.

The grants are: A one-off grant of up to £18,000 in the hospitality, accommodation, leisure, personal care and gym sectors.

A one-off grant of up to £6,000 in the non-essential retail sector.

Visit your local council’s website to find out how to apply.

RESTRICTIONS ON TEMPORARY STRUCTURES EASED AGAIN The Communities Secretary has also announced that businesses such as pubs and restaurants, including those in listed buildings, are to be allowed to use their land more flexibly to set up marquees throughout the summer and provide more outdoor space for diners as restrictions ease.

VAT DEFERRAL SCHEME GUIDANCE UPDATED HMRC has updated the guidance on the VAT Deferral Scheme to clarify that the maximum number of instalments that a business can make is related to when they joined the scheme. Here’s the table from the guidance that clarifies this: If you join by instalments 19 March 2021 21 April 2021 19 May 2021 21 June 2021

Number of available to you 11 10 9 8

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For more information contact hayey.weal@hoshizaki.uk quoting “CafeLife”, https://hoshizaki-europe.com/?post_ type=product&lang=en_UK&s=fg+420 or call 01322 616 900.

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THECAFELIFE.CO.UK | APRIL 2021 | CAFÉ LIFE 11

BREAKFAST

Breakfast

READY A RETURN TO GROWTH? Out of the home, breakfast was the fastest growing of all mealtimes in 2019 according to MCA Insight data, and although coronavirus restrictions clearly had an impact on sales last year, it remains a strong opportunity for cafés, claim sector supplier, St Pierre (www.stpierrebakery.co.uk).

In many cases, breakfast has taken on a new significance for cafés as a result of coronavirus challenges, feel the company, caterers having been forced to pivot by developing new takeaway offers which enable them to cross-sell high margin products such as breakfast buns and other ‘on the go’ options alongside hot drinks. And in the search for added-value bread carriers which look good, taste great and are robust enough to hold breakfast fillings, the brioche is in demand, they report.

Despite its continental roots in the cafés of Paris, brioche is a booming global trend. Tapping into rising Americana interest, this premium bread category has seen more than 250% menu growth in the last decade in the US and the trend has extended to retail too, where sales of brioche grew 71% in the 52 weeks leading up to September 1, 2020, according to Nielsen, ACN Report, August 2020 AOC data.

12 CAFÉ LIFE | APRIL 2021

As the sector makes moves to reignite itself, the all-day, portable nature of a good breakfast menu will play an important role in reestablishing routines and revenues.

In fact, the growth of this niche sector has been driven since 2014 by market leader St Pierre, who are now the number one brioche brand in America according to Nielsen, ACN Report, February 2018 AOC data.

This appeal is certainly not restricted to the US, however.

Brioche continues to prove popular in the UK, fuelled by the growth of street food markets and premium burger options and meeting recent trends such as premiumisation, food to go and global flavours, by combining the distinctive shiny glaze and rich, buttery taste to deliver an added value bread carrier for a wide range of breakfast items (such as classic breakfast baps, smoked salmon, French Toast and Eggs Benedict).

Cafés shouldn’t underestimate the importance of bread carriers, particularly in the current takeaway boom, advise St Pierre. A bun is more than just a functional item to hold the product, it is the first thing a customer sees and also serves as the carrier too, which can result in cost-savings on packaging. And in the age of social media, where aesthetic appeal matters almost as much as the taste, a good-looking bun can also be marketing tool.

The St Pierre range features brioche burger buns, brioche

BREAKFAST seeded burger buns and brioche baguettes, as well as sliced brioche loaves for cinnamon toast and brioche sandwiches.

For added convenience, they are supplied ambient, presliced and with a 45-day shelf life, which means a betterquality product, less wastage, fewer deliveries and more freezer space for higher margin products.

Their menu suggestions include Nutella Breakfast (two slices of St. Pierre brioche loaf, topped with a generous spread of Nutella hazelnut spread), Brioche Eggs Royale (swap the traditional English muffin for a St. Pierre brioche bun, toasted and topped with crispy bacon, poached eggs and hollandaise sauce) and Scrambled Egg Breakfast Burger (scrambled eggs in brioche burger bun).

As part of it’s On The Go range, St Pierre also offers caterers individually wrapped bakery snacks and treats - Butter Croissant, Chocolate Filled Croissant, Pain au Chocolat, Caramel Waffles, Millionaires Waffle and Brioche Waffle. Each of the 45g products (RRP £1 each) combines convenience with the quality that consumers can enjoy on the go, at any time of day, and tick the box for hygiene too.

“Before the pandemic hit in March 2020, the ‘off site’ aspect of breakfast sales was growing seven times faster than the ‘on site’ aspect, according to the NPD Group Bakery Tracker in November 2019. And a Kantar Research Express Survey a year ago revealed that there had been a 32.8% increase in carried-out breakfasts,” confirms Gordon Lauder, MD of frozen food distributor Central Foods (www. centralfoods.co.uk).

“As we navigate our way out of the third lockdown, we’re now facing a different landscape in the hospitality sector, but we know that takeaway, delivery or click and collect will continue to offer an important revenue stream lifeline to all food service outlets, including cafés. During these continued difficult times, breakfast could represent an opportunity to secure those all-important additional sales.”

SOMETHING NEW “We’re suggesting that cafés try launching a breakfast and brunch menu with items that are a bit different, to set themselves apart from their competitors. Options like a tasty, US-style ‘chicken and waffles’ or ‘chicken and doughnuts’ breakfast or brunch. Chicken is the most popular meat and also travels well for delivery. It’s an additional way to serve an ingredient that can be used for other day parts, too,” Gordon Lauder continues.

“Vegan and plant-based options continue to rise in popularity and all the indications are that this trend will carry on once we’re through the pandemic. CGS’s MealMetrics service has predicted that consumers’ focus on health during lockdown is likely to make vegan and vegetarian options more prominent on menus. Some 6% of people already follow a meat-free diet and CGA’s separate BrandTrack research found that a quarter of Brits were seeking to cut their meat consumption. According to Mintel, a quarter of young British millennials say that the coronavirus pandemic has made a vegan diet more appealing, while the survey last year also revealed that

since the start of the pandemic, a vegan diet was proving more attractive to around 12% of Brits, rising to more than 20% of Londoners.

“For these reasons, it’s crucial to offer customers vegan breakfast and brunch options. Try vegan sausages wrapped in vegan naans or vegan sausages in a sub roll.

Central Foods has recently launched a new KaterVeg! vegan sausage, which is ideal for brunch or breakfast menus. A smaller KaterVeg! vegan banger is perfect for children’s breakfast menus. Both are made with seasoned textured soya protein and offer cafés an easy way to serve meat-free menu swaps.”

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Im a ESTABLISHED TRENDS “Prior to Covid-19, the breakfast takeaway market was booming with a staggering 71% of people buying their breakfast on the move, according to Toluna/Ferrero November 2019 data,” adds Zareen Deboo, foodservice channel operations manager, Ferrero UK & Ireland.

“During lockdown, consumers continued to crave premium frothy coffees and bakery items which saw £13m worth of additional purchases, according to NPD May 2020 YTD research. It’s proving essential to have a strong grab and go offering and with so many operators relying on it over the past year, getting it right is critical. As we emerge from lockdown, it’s likely that consumers will continue with these new habits and the takeaway market will continue to grow.

“Our research shows that breakfast baps, sweet pastries and muffins are all in the top five for early bird consumers.

Classics such as pastries and muffins will always be best sellers but introducing something different to the menu could drive profits even further and open cafés up to a wider customer base. We can see this with products such as overnight oats and premium porridge options appearing more on menus.

“Easy to eat, takeaway options are key to a great breakfast offering. Think fresh croissants, muffins, toast, and porridge which will have high appeal and keep their quality after purchase, and don’t assume consumers only eat breakfast 7-9am, an all-day offering will have wide appeal with snackers and boost profits.”

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14 CAFÉ LIFE | APRIL 2021

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www.tudorcoffee.co.uk Tudor Tea & Coffee, U31-35 Thurrock Commerical Centre, Purfleet Industrial Estate, Aveley, Essex RM15 4YD

Sales: +44 (0)1708 866 966 Email: sales@tudorcoffee.co.uk COFFEE MACHINES • COFFEE ROASTING • TEA BLENDING • TAKE-AWAY CUPS • ANCILLARIES

BREAKFAST

Ferrero says that it has made it even easier for cafés to add Nutella to their bakes with the 1kg Piping Bag (just snip, pipe and serve to add the finishing touch to your items).

The brand’s dedicated foodservice range includes a ready to use 1Kg Piping Bag, a 1.35Kg tub as well as a 3kg tub for high volume users (https://www.ferrerofoodservice.com/ uk/en/).

“The last year has been tough for the whole hospitality sector but, as businesses start to re-open and customers look forward to meeting again with friends and family, coffee shops are in a great position to offer food for informal dining such as breakfast. With more people set to continue to work from home too, takeaway breakfast and brunch offerings for locals is a new opportunity for coffee shops too,” says Jacqui Passmore, marketing manager UK & Ireland at Dawn Foods (www.dawnfoods.com).

16 CAFÉ LIFE | APRIL 2021

“In order to get coffee shops back in business Dawn recommends that bake-off or thaw and serve frozen sweet bakery breakfast products will provide an easy to implement solution. Simply thaw as required to meet demand, minimise waste and keep the menu interesting with new flavours.”

Dawn’s thaw and serve range includes a vegan Very Berry Muffin with blueberry injection, a vegan Lemon Poppyseed Muffin with a lemon flavoured centre and a classic vegan Chocolate Muffin with a chocolate centre.

For customers who enjoy a cookie or a Brownie for breakfast, they also offer vegan Chocolate Chunk and Double Chocolate Chunk American style cookies, as well as an indulgent Chocolate Brownie with chocolate chunks. The brownie comes in a convenient single serve bar with a paper cases and all the other vegan frozen products are individually wrapped as well, use allnatural flavours, have Vegan and Halal certification as well as UTZ certified cocoa.

“Dawn also offers a specific breakfast products range which includes a Williams Pear & Chocolate Muffin, a Banana, Vanilla & Chocolate Cookie Puck and a Breakfast Muffin,” adds Jacqui Passmore.

“One of the big trends for breakfast is ‘better for you’ products featuring seeds and the added sweetness of dried fruit. Dawn’s flowerpot shaped Breakfast Muffin, for example, is made with our signature muffin mix and is bursting with natural inclusions and texture.

The Breakfast Muffin contains apricot pieces, dried cranberries and pumpkin seeds throughout and for an added flavour burst, it is injected with a fruity apricot jam. The granola topping not only adds ‘pick-me-upappeal’ but gives a crunchy contrast to the jam filling too. It’s an ideal product for tapping into the trend for ‘healthy indulgent’ sweet bakery products, ideal for breakfast.”

NEW TAKES Maple syrup and fluffy American Style pancakes have long been popular on many breakfast menus, and Maple from Canada have some fresh takes to put forward.

“We have recently introduced some new takes on the pancake classic with Banana Wholegrain Pancakes with Maple, Yoghurt and Cinnamon from Maple from Canada Ambassador and food blogger Adam from At Dad’sTable. com. The recipe is easy adapted to be plant based too and makes a great healthy breakfast option for coffee shop menus,” says David Colcombe, chef ambassador for Maple from Canada UK. “Once hospitality re-opens, consumers will be keen to meet again with friends and family, with breakfast offering an easy and relaxed way to socialise. With more people working from home, coffee shops will also have the opportunity to market breakfast and brunch to locals.

“As a completely natural product, maple syrup offers consumers a new way to get their sugar fix

BREAKFAST without the ‘nasties’ of refined sugar. The trend for allnatural ingredients as well as ‘better for you’ products continues to be high, particularly when eating away from home.

“Tapping into consumers’ positive perceptions of naturalness and interest in food provenance can add value to your breakfast menu, as consumers seek out dishes that are made with natural ingredients and have a back story. Stating that your dishes are made with pure Canadian Maple Syrup for example, can be a positive selling message.

“Offering all day breakfast with interesting healthy dishes which bridge the gap between breakfast and lunch not only meets the continued trend for casual dining but allows you to experiment with world food flavours, and of course add in an additional revenue stream – now more important than ever.

“Dishes such as Maple Baked Eggs with Spinach are healthy and filling, while Maple Bacon Breakfast Buns or Maple Breakfast Burritos are portable – ideal dishes for breakfast food to go options.

“Veganism continues to be big news in the next year so vegan-friendly breakfast menu dishes and more substantial meals which cross over breakfast and lunch, such as on-trend buddha bowls or even breakfast salads will mean increased sales opportunities. Dishes that will appeal to vegans, vegetarians and meat eaters alike, and so cut down on time in preparation, wastage and buying in lots of different ingredients are ideal.”

More breakfast and brunch recipes using Canadian Maple syrup are available at www.maplefromcanada. co.uk.

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

 | | @maplecanadauk

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

Re-start or

upgrade?

Whether or not you are re-opening and recommissioning your existing beverage-making machines after lockdown, or seeking to invest in a new one, keeping an eye on machine developments and beverage quality is as important as ever emphasis the sector’s suppliers.

PERSONALISED, SMARTPHONE OPERATION Jura (www.uk.jura.com) says that it is now offering state of the art automatic coffee machine operation via smartphone or tablet – called the Jura Operating Experience (J.O.E., a registered trademark) - with hygiene now being of top priority in coffee preparation in many coffee shops and cafés, they point out.

By simply linking J.O.E. to the Smart Connect in your Jura coffee machine via Bluetooth, enjoying the perfect cup of coffee just the way you like it is even easier, claim the company, and is also touch free. Using either text or touchscreen, J.O.E.reg is intuitive, convenient and simple, and with free updates, it means that users can always have access to the latest way of operating their Jura automatic speciality coffee machine.

Using a slide control, the J.O.E.reg facility means that users can make their favourite coffees exactly how they like them, tailored to their personal taste, the preferences able to be stored on a smartphone or tablet (names and images can even be given to favourite speciality coffees).

Maintenance-wise, if the filter cartridge is worn out, or it’s time for a milk system clean, or the water tank is empty, J.O.E. provides status messages, prompting the operator to take action and enabling them to order the right filter for your automatic coffee machine via the direct link to the online shop, or let J.O.E. guide you through all the maintenance programmes in pictures and text (also helping to achieve TUV-certified hygiene).

Got visitors and want to cater to all their coffee tastes?

No problem, say Jura. With J.O.E., you can store the personal preferences of others by simply touching the symbols on your smartphone. The different specialities will then be prepared one by one in your JURA automatic coffee machine, and you can also save personalised images.

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Data-wise, clear statistics, such as number of coffees prepared, can be read instantly and sent by e-mail.

J.O.E. is compatible with all Jura Professional coffee machines equipped with Smart Connect, and can be downloaded free from the App Store and Google Play.

After more than 20 years of developing automatic coffee machines, Jura says reports that it has come up with many innovative technologies that set new standards, all of which have been incorporated into their entire range and have become the fundamental ingredients for enjoying the perfect cup of coffee. Each machine contains the wealth of knowledge and experience of their engineers, they feel, with functions and components having become standards to make perfect coffee on a consistent basis.

Jura’s range of professional coffee machines cater for the smallest to the largest coffee shop, restaurant, pub, or hospitality venue. Top of the range is the GIGA X8 or X8c, available with fridges, cashless systems, cup warmers and data communicators. Smart Connect is integrated and suggested daily capacity is 200 cups per day. Still with the Giga range is the GIGA X3 or X3c which has most of the

Where versatility, usability and individuality count

The X10

Coffee pleasure – freshly ground, not capsuled  Customised coffee via 4.3" colour display thanks to One-Touch function for 31 programmable specialities  Professional Aroma Grinder for ideal grinding results over the entire service life  One-Touch Lungo function for delicious, aromatic barista specialities

Ideal areas of use: coffee lounges, bistros, pubs, bars, restaurants, private function areas, offices Recommended maximum daily output: 80 cups

JURA – If you love coffee

JURA Products Ltd., Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW, Tel: 01282 868266, Fax: 01282 863411, sales.uk@jura.com, uk.jura.com

COFFEE MACHINES features and accessories of its larger sibling, but a smaller daily capacity at 150 cups per day. The (J)X10 and the (J) X8 are models to suite mid-range venues, advise Jura, with daily capacities of 100 and 80 respectively. The smallest in the range are the WE6 and WE8, still packed with features but offering daily capacities of 40 coffees each.

AT HOME INCREASE “With the majority of consumers working remotely, people are drinking and purchasing more coffee for at home consumption than ever before. Thanks to the rise in at home coffee subscription services, and café and coffee shops increasing their online presence, it’s never been easier to purchase speciality coffees in a domestic environment,” reports David Cutler, coffee specialist, brand ambassador and head of training at Lavazza UK. “Further, consumers are also educating themselves about coffee and investing in machines, tools and equipment to recreate barista standard coffee at home.

This new appreciation and understanding of coffee will affect out of home consumption, as consumers will expect the same high quality beverages they’ve learnt to make at home. Further, there is increased consumer interest in coffee origin and sustainability.

“The industry must adapt to this heightened interest by providing good quality coffee that is ethically sourced, such as Lavazza’s La Reserva de ¡Tierra! range of sustainable, quality blends. Coffee professionals should also seek to educate themselves on the origin and production of all coffees within their range so as to better educate their customers and offer them professional insight they cannot obtain from home.

“From an at home perspective, Lavazza has seen an increase in e-commerce sales as well as sign ups to our coffee subscription service which enables consumers to arrange a monthly subscription of their favourite A Modo Mio capsules as well as one of our popular A Modo Mio machines for just £1.”

OUT OF HOME “With regard to our away from home customers, we have maintained a collaborative relationship with our customers, checking in with them at each stage of the pandemic as government guidelines have changed,” adds Dave Cutler, who also has some top tips for operators re-opening soon.

“In response to lockdown 1.0 last year, we launched the Welcome Back Pack for our customers to help support them both financially and emotionally. This included offering product free of charge, POS materials and video content featuring top tips on how to re-open their business according to government guidelines post lockdown. Based on its success, we relaunched these tools for lockdown 3.0 to help businesses navigate the road map out of lockdown and the effects this will have on the industry.

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“Lavazza is also investing in data and analytics to bring relevant market trends and insights to customers in a digestible way. Overall, Lavazza is not seeking to push our products to new customers, rather, we aim to support and our existing partners through this uncertain time.

TOP 10 TIPS FOR RE-OPENING Filter flush – after a period of inactivity, make sure you get the water filter flushed before turning on your machine.

Using filtered water is absolutely essential; not only for great tasting coffee, but also for looking after your equipment.

Check machine pressures - once you have turned on your equipment, make sure your boiler and pump pressure are working correctly and check under the machine for any leaks.

Check waste flow – to avoid any problems during service, check the water can flow freely through the waste pipe.

Designated cloths – clean, hygienic working practices have never been more important. Make sure you equip your baristas with colour coded, designated cloths for their filter basket, their counter and their milk.

Invert pitchers – keep your milk pitchers clean. You can do this by either using a pitcher rinser or by using rinsing them in a nearby sink. When a pitcher rinser isn’t available, you can of course invert your pitcher so the small amount of leftover milk from your top jug will drain nicely into the bottom. This will also stop the milk from sticking to the sides. If your milk pitchers have seen better days, do consider replacing them. Milk pitchers are fairly inexpensive and you will make your barista’s job much easier.

Clean hopper – coffee is a fresh product. Fresh coffee oils are going to leave residue inside your hopper. Therefore, you must make sure you are cleaning your hopper daily either by using a soapy water or designated hopper spray.

Once cleaned, ensure the hopper is air dried overnight so you are not putting a wet hopper back on the grinder.

Set grinder - now everything is turned on, cleaned and checked, this is the time to start setting your grinder (if you have one).

Set machine – having set your grinder, you should check your espresso machine is still in working order and that it’s giving the right espresso dose automatically. If it isn’t, you can make adjustments if you are able to. If you are unsure, call your technical service supplier.

Handling cups – to maintain optimum hygiene standards, always remember to pick crockery up by the handle, not by the rim of the cup. When using takeaway cups, the general rule to abide by is that the bottom half of the cup is for the barista’s and the top half is for customers.

Clear workflow – a clean and efficient workflow is not only beneficial to your barista, but it’s also good for your business. For example, in my workspace I have my grinder and tamp station on the left, move to the machine to brew and then switch to the right to steam milk, pour and serve the customer.

COFFEE MACHINES REFLECTION Turning on your coffee machine and your grinder after such a long shutdown, caution Evoca UK (suppliers of Gaggia Milano coffee machines in the UK), requires a specific procedure - follow it faithfully and you’ll be delivering coffee at its best, from the first cup you serve.

In particular, you’ll need to pay attention to your water supply, the machine’s steam wand, the coffee brewing circuit and the operating pressure. It might sound like a challenge, but it needn’t be, say the company who have created a downloadable pdf detailing everything you need to do to be able to restore your coffee machine and your grinder to their former glory (available via scanning its QR code).

At the same time, many operators have had plenty of time to think recently, the company acknowledge - “Is my offer right, is my store layout right, am I offering the right products, am I making a good job of marketing my business?” Many operators and proprietors have made the decision to up-scale their offer, both to delight the old ‘regulars’ and to attract new customers, Evoca UK report.

Chris Kraszewski, the owner of Carat’s Café Bar in the West Sussex seaside town of Southwick, did exactly that.

“We decided we needed to re-invest, to make sure we could provide the best possible coffee for our customers when they started to return to cafés and restaurants when restrictions were eased. Our old machine had served us well, but it was showing signs of age,” he says.

“Gaggia’s flagship La Reale ticked all the boxes for us, and we appreciated its potential immediately. With the combination of drink taste, machine design and the excellent value for money it offers, it was clear to us that – complemented by a Gaggia G10 grinder – that it would put us in a good position to build on the reputation for excellence that Carat’s Café has built in recent years.

“It is the first La Reale to be installed in the Brighton area, and it really has given us a head start on our competitors. Whilst we all enjoy a friendly rivalry, there’s no doubt in our minds that this machine not only looks amazing, but also it creates the best tasting drink we’ve ever served. That’s been the real benefit of choosing this machine - our customers love the coffee it serves and they keep coming back for more.”

Other machines in the Gaggia range include the Gaggia La Precisa, designed by the Bonetto Design Center. It features ‘Gaggia red’ painted sides, chromed covers of its brewing units and premium finishes, as well as a high-definition OLED alphanumeric display, capacitive keyboards and ergonomic steam knob.

Gaggia’s La Nera is a machine for small locations. It’s a single, or two group, compact machine and despite its small footprint, is robust enough to cope with the rigours of daily use, claim the company. You can even use it for pop-ups or takeaway coffee stalls, they suggest, and if you’d prefer to use professional capsules and/or ESE certified paper pods, thanks to specific filter holder kits, you can (more about the professional range of Gaggia coffee machines can be found at https:// gaggiaprofessional.evocagroup.com/).

THE RIGHT CHOICE There is an unprecedented choice of espresso machines now available to the market, acknowledges Fracino’s head of global sales, Peter Atmore, but what type suits which outlet, and why?

“Irrespective of the unprecedented range of wide range of espresso machines available, ensuring that the machine is reliable, ‘fit for purpose’ and fits comfortably in the space you have available – remains of paramount importance,” advises Pete Atmore.

“Venues with no immediate access to a mains water supply would need a machine with an integral water reservoir, a four to five litre boiler and full size group head for producing the best quality drinks.

Busier venues would be looking for a two or three group machine, with the largest capacity boiler and most powerful heating elements to provide excellent performance, whilst being simple to operate and easy to maintain.

“Venues with a higher ratio of multi-shift staff, where training becomes a challenge, would benefit from equipment with an increased level of automation or innovative integrated milk foaming systems to ensure drink quality remains consistent and of a high standard “Operators who have a requirement to serve coffee away from a mains water and electrical supply – such as mobile coffee carts, event organisers or tourist attractions would look for models that can operate on LPG gas and a 12v battery to fulfil their requirements (Fracino is producing such machines in one, two and three group versions to suit both single owner and operator start-up ventures or the busiest of locations).”

THECAFELIFE.CO.UK | APRIL 2021 | CAFÉ LIFE 21

Precise temperature control - Fracino’s PID Romano espresso machine.

TECHNOLOGY KEY With accuracy and consistency of the drink produced becoming an increasingly important factor in more discerning venues, technology that allows precise temperature control and pin-sharp timing is being integrated into the latest models, say Fracino.

“Proportional Integral Derivative (or PID) is a very clever technology that ‘learns’ from the specific use of the machine - incoming water temperature and pressure, atmospheric pressure, surrounding temperature and other variables – and adjusts the final settings of the espresso machine to ensure that every drink is absolutely identical to the previous ones. Digital screen technology, monitoring drink temperatures, extraction times and other data are included in model specifications,” explains Peter Atmore.

“Fracino’s Romano PID espresso machine, for example – which features an LCD display showing each group’s temperature – can deliver hundreds of espressos at a

perfectly consistent extraction temperature every hour and is ideal for outlets looking to achieve the highest quality drinks.”

RESOURCE AND TRAINING CHALLENGES The expectations of coffee bar management for staff to provide premium, consistently high quality coffee can often be hampered by lack of resource for extensive and demanding barista training, feel Fracino.

“Increasingly, the solution is to install fully automatic coffee machines where operators ‘press a button’ and move onto other duties,” says Peter Atmore. “However, often requiring a massive initial investment, they can be unreliable, complex to set up and require onerous daily cleaning.

“Fracino’s state of the art, hybrid Velocino espresso machine has been designed to combine the convenience of a high quality bean to cup coffee machine with the simplicity of a traditional espresso machine. It is the same price as traditional espresso machine and avoids substantial initial outlay and associated complex technology and purchasing/leasing/maintenance expense.

“The benefits include a simple daily cleaning process (which takes a few minutes), minimal barista training and frees up staff to multi-task and focus on customer service.

This is part of the afore-mentioned operator training which Fracino provides.”

For the mobile coffee bar operator, and ideal solution during ‘lockdown’, Fracino point out that they also manufacture a dual fuel range of full size commercial espresso machines. With powerful LPG or butane heating systems, these models allow full barista style coffee

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FRAN

IT’S ALL ABOUT THE MOMENT when great beans become great business.

At Franke, we’re not just in the business of selling coffee machines. We’re in the business of creating wonderful coffee experiences for your customers. It’s all about the moment.

We can help you make it wonderful.

Want to know more? Contact us at Franke Coffee Systems Handley Page Way, St Albans. Herts.AL22DQ Tel: 01923 635 700, Mail: Sales@Frankecoffeesystems.co.uk

FRANKE_BI_CoffeeShop_Packshot_AD_210x297.indd 1

09.04.2021 10:13:00

COFFEE MACHINES service in pretty much any location, claim the company.

They also, uniquely, point out the company, allow the operator to run the equipment on regular mains electricity should they choose to operate near to a standard power socket, thus ensuring that the versatility of the range provides a solution for any venue that would benefit from either a mobile or fixed location, or both.

CARRYING ON “Once lockdown restrictions are eased it is likely that many cafés will continue to operate on a take-out model for some time afterwards, which will make it imperative that you buy a machine that is able to cope with large amounts of orders quickly,” says David Rees, marketing manager, Taylor UK, who supply the range of La Cimbali automatic and semi-automatic machines which are capable of producing up to 300 cups in a day.

“Automatic and semi-automatic machines are essential for operators who don’t have the capacity to employ expert baristas, but still want to produce consistently high quality results.

“La Cimbali’s S20-TS4, for instance, has a Turbosteam 4 milk wand that perfectly steams milk in any quantities, bringing a touch of showmanship and style to drinkmaking, without the training. This will also help any businesses operating with fewer staff than usual. As well as coffee, the S20 range also features a built-in soluble hot chocolate system that offers up to 24 different drink options, alongside two hot water selections that can be programmed into each machine.

“Units are controlled via a touchscreen that uses images for beverage selection, making it easy for the operator to select the correct beverage, and to provide customers with a visual guide of the products on offer.”

The S20 models can also be remotely monitored via an integrated bi-directional Wi-Fi system, point out Taylor UK (www.taylor-company.co.uk), making updating software, setting recipes and customising background images simple and intuitive. Unnecessary downtime can also be prevented by remote monitoring, which makes it possible to ensure maintenance and cleaning tasks are completed correctly. Settings can also be uploaded manually by USB stick. These features help make managing equipment easy for both single location businesses and chains.

NEW LAUNCH Following the successful launch of the fully customisable and award-winning range of stylish full size EX3 professional espresso machines last year, Crem has now launched a new compact range for outlets looking for all the benefits of the original variant, but in two thirds of the width.

Available as both one and two group machines, the new EX3 Mini options are just 550mm wide and can be customised, both externally and technically in the same way as their full-size counterparts, to ensure operators can create a machine that has both the aesthetic looks and operational capabilities that they demand, say the company (further information about Crem can be found at www.welbilt.uk).

As a recipient of numerous awards, including the highly prestigious, IF Design Award and Red Dot Award (for Product Design) in 2020, the EX3 range has become recognised as one of the most customisable machines available from selecting the colour and finish, through to specifying the type of lights, pressure gauge and keypad control.

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“We are delighted to be able to introduce two new compact models that have all the benefits of the fullsize machine, but in a width of just 550mm,” says Oliver Seidel, VP & managing director of Crem. “This means a much smaller footprint for the operator, which takes up less, of the highly valuable counter space.

“Complete with robust hydraulics and a PID controlled temperature system, we feel that this highly optimised and stylised espresso machine range is the perfect addition to any commercial venue with a requirement for superior coffee. And, whilst ergonomics and user experience have been key, this has certainly not been at the expense of the quality of the espresso.”

NEWS

A word on

water

As café and coffee shops re-open, water quality and, in turn, consumer appreciation of beverage quality, should not be neglected, point out BRITA. QUALITY CONTROL “Our latest independent research shows that many hot beverage professionals are working with equipment that needs replacing or repairing. Not only does this have a detrimental impact on productivity and profits, it causes significant stress too,” says Steve Buckmaster, director of sales at BRITA Professional (www.brita.co.uk/professional).

“Worryingly, over a quarter of professionals (26%) also revealed they wouldn’t be able to easily spot a problem on equipment – something that is more likely to occur after periods of downtime after the lockdown period.

“When it comes to avoiding costly breakdowns, investing in preventative maintenance on equipment is essential. This couldn’t be more important as the industry starts to re-open in the coming weeks and months; operators are focused on getting back to full capacity and will be doing all they can to avoid the financial and emotional burden of faulty equipment,” Steve Buckmaster continues.

BRITA’s research from 3GEM was conducted with 500 hospitality professionals, working in the hot beverage sector (October 2020) and 500 hospitality workers who use a coffee machine industry (October 2020).

WATER WISE BRITA Managed Services offer operators tailored packages that can help to relieve the pressure by supporting operators with preventative maintenance. By offering advice, monitoring filter usage and carrying out essential filter exchanges, they feel, operators can, in turn, rely on their equipment to have a longer life span and deliver a smooth service when they need it most.

“On hot beverage equipment that uses water, one of the most effective ways to prevent premature breakdowns is by using the correct water filter and exchanging it on time, and which can help eliminate damage and inefficiency over time caused by the build-up of limescale,” explains Steve Buckmaster.

“In such a competitive market, café operators need to ensure their hot beverage menu is working harder than ever.

But when it comes to serving great tasting brews, well sourced tea and quality roasted beans are just the beginning. It’s easy to forget the quality of water, which makes up to 99% of the drink. Unfiltered water can contain impurities including chlorine, lead and limescale, all of which can affect the flavour and dull the appearance, making the drink less appealing.

“To tackle this, a water filter can be fitted to hot beverage equipment to optimise the establishment’s water supply and help operators serve high quality beverages time and time again. Water filters work to reduce the carbonate hardness of water and eliminate the build-up of limescale and impurities, which have a negative effect on the taste and appearance of hot beverages.

“However, it’s important to note that there’s no onesize-fits-all filter, as water quality and mineral content vary drastically between regions, and even street to street. The first step for café operators in choosing the right filter for their equipment is to understand the particular characteristics of their water supply. This is something BRITA Managed Services can help with, along with water training, monitoring water filter usage and notifying customers when the next filter exchange is due.

“It’s fair to say that consumers’ expectations on taste, quality and presentation of their hot drinks are sky high.

According to 3GEM in collaboration with BRITA Professional (January 2020) data nearly three in ten consumers (29%) admit they don’t drink tea out of home due to the quality of water used and just under half (46%) believe the quality of tea isn’t any better in cafés compared to what they can make at home. With the pandemic meaning more people are getting their hot drink fix at home, it’s important that cafés optimise their water supply to attract the discerning coffee and tea drinker and keep up with fierce competition on the high street.”

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

Brave

OPINION

new world After a testing year for a UK café sector now planning its re-opening, Café Life caught up with Lincoln and York’s CEO, James Sweeting (pictured), on a range of topics, the company having recently unveiled their investment in a new packaging line, while, like most other enterprises large and small, negotiating the effects of Brexit and Covid.

Timely investment Earlier this year, Lincoln and York (www.lincolnandyork.com), a UK-based coffee roaster that services many of the high street’s most popular coffee brands, unveiled its £2million investment in its market leading roastery at its base in Brigg, North Lincolnshire. As the QSR market collapsed with lockdowns, the company say that they saw an opportunity to grow and become more innovative, having in the process also given themselves a competitive advantage, they feel.

For one thing, the innovative automation packing process increases efficiency and effectiveness, meaning coffee can be shelf-ready in less than an hour. They have now also increased the business’s capacity to supply the retail coffee market, reinforcing itself as a market leader with longer-term growth potential, they propose, as well as helping to support the foodservice market as it stabilises in 2021.

While the out of home sector suffered, retail and web sales for coffee have risen significantly and the new machine means Lincoln and York are well placed to drive growth and innovation in this important channel, they point out.

They worked with Brambati, who supplied the coffee grinding machinery for in-line grinding, degassing silos and the coffee management software. The packing machine itself, was constructed by Goglio SpA, and provides top-tie and reseal capability with an ultrasonic valve sealer to give a cleaner, faster application. The end of line robotics were supplied by IMA and feature an auto carton labeller and robot palletisation to enable quicker and more efficient packing. The new line, standing at over 10m tall, took over 400 hours to construct and means that Lincoln and York can now boast having one of the fastest coffee packing lines in Europe.

The 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, as well as be an investment and a positive indication of the longer-term growth potential in the retail coffee market.

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BREXIT PROBLEMS AND/OR OPPORTUNITIES TO BE HAD? The Brexit difficulties are still there, they haven’t gone away, but I’m optimistic.

Our own experience is that goods are taking twice as long as normal to move in and out of the UK, but particularly out, and it’s costing 50% more, so it’s a real issue, and it’s not going away any time soon.

It’s settled down, but it’s not frictionless by any means. Moving through the French ports, particularly, is very difficult. It’s childish really, and Brexit or not, none of this needs to happen - the issues that are going on at ports - because they’re so petty (taking their time, being pedantic with paperwork, for example). They call it paperwork, but a lot of it is supposed to be digitised, but it isn’t. It’s a hybrid of paper and forms. You might have 10 forms, and get nine right, and they’ll pull you up for comma on one of them…

Things are smoothing out, but I think the issues are permanent for a while, until the politicians tell everyone to stop messing about!

As a business, we are set up better than most to do it. We’ve heard all the stories of people setting up businesses at home, exporting whatever, and of course, they’ve never had to worry

OPINION

about duties, and suddenly a carrier like DPD or the Royal Mail lands them with a bill on the door for duty, and a lot of small traders are just not geared up for that. So that’s an opportunity for us… I’d rather it wasn’t, but it is because we’re geared up more. So, in a way, we should benefit, but it’s a bit of a zero-sum game in that sense. Really you want the market to be better for everybody, not just for us. I like to keep my small customer hat on, because we were there once, and I know what the issues are.

WILL THERE BE MORE DIRECT, END CONSUMER BUSINESS FOR LINCOLN AND YORK AS A RESULT OF COVID? I think there will be an element of that.

There is a lot of disruption generally in the food market, in terms of the manufacturers, or brand owners, trying to get direct to consumers, and using the internet, obviously, and social media and all those things as a means of missing out the middlemen.

The thing about coffee is, to drink it, you’ve got to have water, and we can’t send hot water through the post! There are examples of people like Deliveroo being able to deliver coffee – Pret Coffee

by Deliveroo, I think. There’s a place for that, and home delivery overall,

that sector’s growing massively, and I think coffee inevitably will be pulled along by the waves. However, us as a manufacturer and roaster of roasted coffee products, it would only ever be niche. We will still have, and want to deal with, a network of retailers and distributors who can get our products either on shelf or into cafés, restaurants and hotels, and I don’t see that changing massively.

The coffee sector is an international business, but in reality we import a lot, so it’s been quite one-sided. We import Italian coffee machines and coffee from abroad, and a lot of ancillary products, so it’s always been a one-way trip, but if you’re exporting it’s a different matter. I think the opportunity for the coffee sector - or at least the suppliers into the coffee industry – is to have manufacturing locally.

There are some serious supply chain issues around the world. Containers are all over the place, often in the wrong parts of the world. Container rates have quadrupled in price, so the opportunity is for suppliers into the industry to have bases nearer home so that they are not having to wait on extended lead times, and also to cut out the costs. And also, you’ve got significant cash flow difficulties if you’ve bought something in China, even in Europe for that matter, and it’s taking you twice as long to get it here as it was before, that’s a big cash flow issue. Are we well set up for this an industry? No, because we’re mainly an importer, but businesses are going to have to work out ways of getting around that, and I think local supply is the answer.

Another opportunity for us, of course, is to take the place of all the imported coffee products that come in. That has always been our challenge, our objective, and that is playing into that narrative to some extent, which is not a bad thing.

YOUR VIEW ON ‘LOCKDOWN’?

I come from a point of view where I completely disagree with the government’s policy of protecting the elderly and the vulnerable, and sacrificing the young and the fit. I think it’s completely the wrong way around.

For me, personally, it’s been a disaster from that point of view because I think we’ve just got it completely wrong. We’ve spent £300 billion, and counting, and we’re no better off, we’re no further on. However, they have tried to protect the hospitality industry in a sense by the furlough scheme, but unfortunately again, that’s not allowed the market to do what it needs to do, which is sort out the wheat from the chaff.

So what we have now is a whole host of zombie businesses, and fair enough, it’s not their fault that they are being shut down – I get that completely – but I think what furlough’s done (this sort of never-ending furlough) is, it’s stopping you seeing what the opportunities are because everyone’s in a state of limbo all the time. Businesses are literally able to hibernate. If they are not paying rent, and they’re not paying their staff, and they’ve got grants and all sorts of things, it’s very hard to see where the opportunities are because nobody’s actually forced to do anything, and as a free marketeer, I would prefer to see the market being allowed to do what it needs to do.

What that means is, we have to wait.

The government has, again, sacrificed the hospitality industry, and the public appears to be in sync with that, or at least appears to be being duped into that.

HAVE PEOPLE’S BEHAVIOURS CHANGED AS A RESULT, AND BECOME TOO ENTRENCHED TO BE ABLE TO GO BACK READILY TO ‘OLD HABITS’?

I think there’s a big pent-up demand to get out and about, and back to pubs and restaurants, I’m sure. Yes, they’ll be a section of people who are slow to come back - there’ll be a few who’ll be terrified for years... But in the main, I think people will be desperate to get back, and there’s a big section of middle England, middle UK, that is actually financially better off than they were - at least they’ve built up savings – because they haven’t been able to spend it on going out and going on holidays. I think quite a few people have been able to save a few quid, and they’re ready to spend it when the time’s right.

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

OPINION I think when the market opens up, it’s going to be a bonanza, which is great. That’s going to be a bit of a sugar rush, but of course, there could be a more longer-term change in people working from home more, although I question whether that will ultimately be the case… But there will, inevitably, be a bit more flexible working, I think, because technology allows it to a point.

An insurance company, for example, can virtually do everything online. The likes of Aviva, for example, will just shut an entire office building, and they might convert It into apartments, living accommodation or co-working spaces. In the short-term, that will mean less people in places where they used to drink coffee, but in the longer-term, it might mean a different mix of living and working, and lifestyle, and in all of which coffee will play its part.

There will be a whole range of different scenarios playing out and clashing with each other all over the place, but only when we open up. So we wait to see how April goes…

THERE HAS BEEN A GROUNDSWELL IN RECENT TIMES WITH SOME BUSINESSES OPENING UP ANYWAY… Yes, I think people should open up, they should push the boundary, and do as much as they can. I think it’s great that a lot of coffee shops have done really well through takeaway, but then you’ve got the state, if you like, coming along and breaking groups of four up because they’re standing in the street drinking takeaway coffee. These are the clashes we’ve got at the moment in society.

Companies just wanting to get on with it and people wanting to get on with life, and then the local officials trying to stop you... So we’ve got to try and win it out, so I do think we should try and push it; everyone should try and push it, but it’s hard to get critical mass.

When you’ve got the government basically paying people to keep their mouths shut by constantly extending furlough, and making it easy for people to be compliant, I think it’s hard to generate this groundswell.

worse positions than others because they can’t get out of rents and so on. But we will know within three months of opening what the future looks like, or have a very good idea of what it looks like.

There is a historical precedent for this, in the 1660s when London particularly was afflicted with the plague, people left it for two years, then they came back, and within a year or two the place was full again.

HAVE YOU BEEN SURPRISED BY THE GOVERNMENT’S EXTENSION OF THE MEASURES, PARTICULARLY THE FURLOUGH SCHEME? Yes, the pragmatic, sensible side of me was/is surprised, but they are enthralled to the NHS and to the scientists, and are on this path, so it’s easier for them to just extend it and shut everybody up and kick the can down the road.

HOW QUICKLY DO WE NEED TO SEE THE NEW COFFEE BUSINESS LANDSCAPE EMERGE TO BE ABLE TO JUDGE ITS VIABILITY? This will all be dependent on allowing people to move around and things opening up. Until that happens, it’s all conjecture, we’re just guessing and surmising where the future will be. But fine, come the date the government allow businesses to trade outside, let’s look at that, and see what that level of trade is…

And if that level is approaching the level they would normally get, then it’ll give us a pointer, but you’d need to see a good few weeks of trading.

The advantage our industry, and the hospitality industry as a whole, has, is that it’s quite dynamic. It’s a short gestation period between the government saying you can open up to suddenly seeing pubs starting to take bookings, say. It’s not like building a new car, which takes years of development work. This is something that can happen from one day to another, so therefore we will get some pointers fairly quickly.

The industry has been able to hibernate itself because of government support, although some people are in

IS COMPETITION FOR EXISTING COFFEE SUPPLY INCREASING? No, there’s not going to be a shortage of coffee generally. As niche countries - for instance, Costa Rica - find it difficult to grow coffee at a profit, an enormous country like Brazil just takes up the slack, and you buy more coffee from Brazil, and it’s different, but it’s coffee, and in such a huge agricultural country, they can do that.

The other side to that is, though, we are not giving the choice of these niche, perhaps beautiful, very flavoursome coffees coming from other countries. The public potentially loses out that way. In a big industry, that doesn’t matter too much at the moment, as they can still get product. But what we are beginning to see is a disconnect between what coffee if bought for, and what people are paying. The cost of growing coffee and the farmer earning some form of a living out of it, is higher than the price the farmer is getting for it in many parts of the world. So they’ll put up with low prices for so long, and Fairtade’ll come in and help, and various NGO-type initiatives, but in the end, the farmer gets poorer and moves to the city, or

ARE YOU CONCERNED ABOUT THE DATES THE GOVERNMENT HAVE SET, AND THE STAGED APPROACH TO RE-OPENING? I am not confident about it all in the sense that the government hasn’t got many things right, so I don’t see why they are going to get many things right going forward. And they have been quite happy to sacrifice the hospitality industry, and they are ‘bribing’ people via furlough and other things to keep their mouths shut, so it’s quite possible that they might put one of the stages back. They’re obsessed with the NHS, we all have to worship at the altar of the NHS for some reason, so yes, hospitality may well get pushed back. However, we have to be hopeful.

28 CAFÉ LIFE | APRIL 2021

OPINION grows some other crop. That’s been going on now for a year or two. What we are beginning to see is inflation feeding through because of the disconnect between the actual cost of growing versus what markets expect.

ANY ADVICE FOR THE SMALLER, INDEPENDENT OPERATORS IN NAVIGATING THE LIKELY FUTURE LANDSCAPE COMING UP? Stay nimble in the short-term and take advantage of every scheme that the government has got going. Have a plan for opening up. A café needs to make sure that it has as much outdoor seating as they possibly can have, as that seems to be coming first. Have all the health and safety plans in place.

Look after your cashflow at all times.

There’s lots of talk about how cheap money is, but getting your hands on it is a different thing! If ever cashflow was important, it is now. In fact, as businesses open up, the challenges on cashflow will be bigger than when businesses have been shut down because you use more cash trading than when you’re not trading in some respects…

I would also say buy locally, because the supply lines around the world are going to be longer, with delays everywhere - not to do with Brexit necessarily, but Covid and containers being in the wrong places because of shutdowns. And there are going to be periodic shutdowns across the world which will affect logistics, so I would advise people to buy locally and make sure that their supplier has got plenty of stock.

HAVE SOME BUSINESSES CHANGED THEIR BUSINESS MODELS TOO MUCH TO BE ABLE TO ‘GET BACK’ QUICKLY ENOUGH? I think most people have done nothing and just hibernated, but we’ll see what happens. But even in our case, it’s a big risk to try and go and change a business model when you don’t really know what the landscape’s going to look like when the dust settles. In many ways, it’s been better to sit and do nothing. You hear the stories of people moving to online, and yes, there are some great examples of

that, but in our case, even if went online, it wouldn’t turn a dial. It wouldn’t replace what we’ve lost, because stores have been closed.

If you’re a café operator with five to 10 coffee shops, what would you have done? The best thing was just to do as much takeaway as you possibly could, and the rest of it just hibernating.

The budget has allowed for a super deduction on investment in plant and machinery (130%), and that is a big incentive potentially for somebody investing in a business, although the payback will be further down the track.

HAVING TAKEN ADVANTAGE OF THE VARIOUS SCHEMES, ARE BUSINESSES SIMPLY NOW AT RISK OF MORE DEBT AND TAKEOVERS? The bigger businesses have all re-capitalised, they did that quite early on. We saw that with some of the listed operators and private equity operators, the restaurant and coffee shops chains and so on. They’ve all either gone to the City and had rights issues or capital arrangements, so they’re fine. They’ve got war chests, they can play it out…

It’s the smaller guys, they haven’t been able to re-capitalise. They will have been able to access a CBILS loan, and various grants, but they will have eaten into a lot of that, and if they have borrowed money, they’ve got that to pay back – it’s not capital, that’s borrowing, and the interest element on it is fairly generous.

There have been some takeovers in the listed space (on the stock market), and there are quite a few private equity opportunities, but fortunately, or unfortunately, depending on which side of the coin you are, those businesses in the coffee industry haven’t been exposed as much as for instance, the pub chains.

However, there could be some smaller coffee operators who will be vulnerable.

It will depend on how trading pans out for them, but they will be vulnerable because they have more debt now than before. It depends how nimble they have been able to be. There will be some that are sitting ducks.

Got to say though that our research shows that there has been a net increase in the number of coffee roasters established in the UK in the last year.

And how is that possible when most of their marketplace has been closed down? It could be that people have been on furlough, or made redundant even, and that now is their chance to do what they’ve always wanted to do and have a craft operation of some kind. I’m guessing they are very, very small, and don’t have many overheads.

A FINAL WORD ON LINCOLN AND YORK’S LATEST INVESTMENT? The decision to spend on our own new line was taken just as Covid started, even though we didn’t really know quite what was going to happen. We felt that the OOH (out of home) market had had a very good run over the last 20 years, and the coffee sector was growing with it, but that the growth was beginning to run out of steam, or at least go through a period of consolidation, which I think it would have done, had Covid not come.

We were already seeing this in the gourmet burger, and mid-market, chains such as Jamie’s Italian. There were just too many of them. And coffee looked like getting caught up in that, with the growth being less, so the argument we had was that we felt we were a bit too heavy in foodservice and out of home, and needed to get more into retail, partly because of online, but also because the retail sales of coffee had been holding up very well, particularly for roasted coffee beans, and capsules (which we don’t make), and we just weren’t playing a big enough part in that. So, we have been shifting our emphasis.

Covid has in fact turned out to be a ‘blessing’ because our share of retail has gone from less than 30% to more than 55% in the last year. As the foodservice dropped away, the retail side held up very strongly, and indeed the export side. I feel the UK foodservice market will come back, and it will be strong, but it has been on an upward slope for so long that there was an element of inevitability about consolidation, and we had already got to that point.

It’ll be interesting to see what happens now because of Covid. There might be a year or two of lull, but the UK will do very well in terms of coffee, and, as ever, as a business we have to be prepared.

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

Making an

impression With the hospitality sector set to re-open, and the café and coffee shop sector in particular seeking to make the most of outdoor and takeaway opportunities, it’s more important than ever before to make sure that you have a stand-out tea offering, emphasise the sector’s suppliers.

OOH INSIGHT According to the Tetley Tea Report 2018, 7.1 million UK consumers like to try new or different hot beverages out of home, so offering a wide range in outlets is vital to ensure customer demands are met, feel the brand. Their research (TATA Tea Project 2019) also shows that 31.4 million cups of tea are consumed out of home on the average weekday, so with this in mind it’s clear that tea consumption is showing no sign of decline.

“Consumers are continually exploring and trialling new hot beverage blends 30 CAFÉ LIFE | APRIL 2021

out of home, and expect operators to provide them with a selection of new flavours to choose from,” says Michelle Jee, Tetley senior brand manager – out of home (www.tetleyfoodservice.co.uk).

“Fruit and herbal tea continues to rise in popularity out of home and is experiencing 9.6% growth YOY (Salesout 52 Week Rolling Data to 15 December 2019). Alongside this, our TATA Tea Project 2019 data revealed that 19% of consumers are ordering green tea out of home, and 14% are opting for fruit blends.

“These uplifting and refreshing fruit blends appeal to consumers who are looking to lower their caffeine intake or who are looking for a non-black tea blend. With consumers becoming increasingly more health conscious, operators should clearly label the health benefits of different blends to help encourage purchase.”

Tea drinkers are becoming progressively more adventurous in their choice of flavours and blends, and are also inclined to spend more money on their drinks as they seek out premium

TEA and healthier hot beverage options, the brand observe. To meet this growing trend, Tetley is therefore launching a new and improved enveloped tea range - now available in 100% recyclable packaging - and hygienically sealed for safety and freshness.

“The revived range is available in ten specially selected blends, including best-selling English breakfast, herbal variants including Fresh Mint and Lemon & Ginger, and a selection of fruity and green infusions; each full of flavour and bursting with natural freshness,” adds Michelle Jee. “Presented in 100% recyclable packaging, the new range now features fully biodegradable tea bags, which remain completely plastic free. With research indicating that 42% of consumers are already actively choosing brands due to their environmental values (Deloitte Research 2020, Shifting sands: How consumer behaviour is embracing sustainability), it’s also becoming more important than ever for operators to seek sustainable

food and drink solutions from their suppliers.

“As the hospitality sector starts to reopen and begins to take some normality again, hygiene and personal safety remain top priorities for all operators. Our range of individually wrapped enveloped teas are available in a variety of award-winning blends, making them ideal for a myriad of out of home catering environments and consumer taste preferences.

“With the product individually sealed for food safety, freshness and convenience, the Tetley Envelope range can help provide a fast and hasslefree solution with minimal product handling, supporting operators in prioritising hygiene and customer safety in their outlets and making it easier for consumers to self-serve when over the counter or table service is limited.”

YEAR-ROUND POPULARITY “Whether it’s a pick-me-up in the morning, a peppermint tea after lunch or a speciality blend in the evening,

Brits will always rely on tea to satisfy a certain need, and when it comes to cafés, it’s become clear that serving the bare minimum is simply not enough to meet demand,” agrees Karen Green, trade marketing manager for Aimia Foods (www.aimiafoods.com), who supply the Drink me Chai brand of chaithemed teas.

“Consumer needs are constantly evolving and as a nation, we are attracted to on-trend, premium options

variety is the

spice of life

suitable for . . . v eg a n s

......

Drink me Chai is one of the leading Chai Latte brands in the UK, growing at +35.8% yoy.*

...

spice up your latte menu!

Loved by Millenials!

All major coffee shop chains offer a Chai Latte solution . . . have you got yours?

The first 100 coffee shops to contact us will receive a free 250g trial tub

customer.services@aimiafoods.com

*IRI Infoscan Food Beverage Data, 52 w/e 26th Dec 2020, Value and Performance data

THECAFELIFE.CO.UK | APRIL 2021 | CAFÉ LIFE 31

TEA which is why having a diverse, highquality and visible tea offering is a prime opportunity to increase sales.

“Chai is one of the world’s oldest tea-based drinks. It originated in India thousands of years ago and has spread throughout the world over the past two centuries. Known for its fragrant yet gently spicy flavour, it’s no wonder a comforting cup of chai is proving so popular within the UK and our core demographic - 70% of our audience is aged 18-34, making Chai lattes an ‘on trend’ addition to any tea offering.”

Drink me Chai is made with natural and authentic spices, and bursting with colour, flavour and aroma, say the company, the Drink me Chai Spiced Chai Latte recipe also delivers an indulgent, creamy texture too. Due to its distinctive, popular flavour profile, they have found that a lot of their customers are able to serve Chai Lattes all year round, whatever the weather.

Drink me Chai Spiced Chai Lattes are easy to prepare, say Aimia. Operators can simply combine three teaspoons of powder into a cup and then top with velvety steamed milk for an authentic Chai Latte in minutes. Alternatively, an iced Chai Latte can be easily made by adding four teaspoons of powder into a tall glass, pouring over your milk of choice and whizzing with a milk-frother for serving over ice for a refreshing take on this popular flavour profile.

Drink me Chai Spiced Chai Latte also appeals to a wide range of customer needs since it is free from caffeine, gluten and complements various milks, including dairy, soya, coconut or almond, meaning that however you choose to make it, no one has to miss out on a delicious Chai Latte (Drink me Chai Spiced Chai Latte is available in specific 1kg foodservice packs for out of home outlets).

QUALITY COUNTS There has been lots of concern about the effect reduced capacity will have on businesses, so with fewer people coming through your doors, it’s vital to have an offering that will work hard for you to maximise your profit, and your tea offering is a key part of that, advise the well known tea brand, teapigs.

32 CAFÉ LIFE | APRIL 2021

Serving quality tea is the first step to increasing tea sales, they suggest.

People are very happy to spend £3 on a good coffee in a café or restaurant because it’s different to the coffee they can make at home, whereas tea drinkers, on the other hand, aren’t as willing to pay for a cup of tea out of home if it’s going to be ‘just tea’ - a cheap paper bag with hot water – they point out.

However, the demand for premium, whole leaf tea out of home is on the rise, their research indicating that customers visiting cafés and restaurants in the coming months will be looking to treat themselves, and will in turn be expecting a higher quality beverage as a result, they observe. teapigs, who have a range of more than thirty real, whole leaf teas available in different formats to suit a variety of hospitality and catering needs, have become known for their premium quality teas, having also placed emphasis on encouraging operators to be knowledgeable about the teas they serve. Their display jars, POS material and free tea school for staff and stockists have all been created to help cafés and coffee shops make the most of their teas, in the process helping to make it clear to potential customers that you’ve upgraded your tea offering, they add. teapigs was set up in 2006 by Nick and Louise Cheadle who were on a mission to get the nation drinking real tea, Louise having been a professional tea taster for over 15 years, travelling the world to sourcing all sorts of teas. The result is a range of the very best quality teas you’ll find, claim teapigs, who only use whole leaf teas, whole berries and whole herbs and flowers. Importantly, in an increasingly sustainability-aware world, their teas come in biodegradable tea ‘temples’, roomy and biodegradable mesh bags that also give the tea leaves lots of room to infuse.

“A further trend we’ve noticed during the lockdowns is for people wanting to replicate the drinks they are served in the high street while at home,” says Louise Cheadle, teapigs co-founder and tea taster.

“People have been experimenting at home with fancy flavours and premium products so an impressive range is a must. This makes something like the matcha latte a must for the breakfast menu, for example. Our premium, organic matcha makes a lovely latte and by being able to charge £3.50 for one, matcha is undoubtedly the most costeffective tea on your menu.

“If you’re only serving takeaway, people aren’t going to be able to browse so you need to grab their attention fast! One thing I would certainly recommend investing in is your display. Customers won’t buy what they can’t see is on offer, so a simple tea menu describing what’s good about each tea will engage customers and drive sales.

“Other ways to make sure customers know what brand of tea you’re serving include having the tea jars in pride of place on your counter or bar, using point of sale such as posters or tent cards and even a simple A-board outside the venue that tells customers they are serving “award-winning tea or coffee” or that their tea of coffee is Rainforest Alliance certified or gives back to the community speaks volumes.

“Keeping up to date with the latest industry trends, recipes and flavours can be tricky, especially when the industry has taken such a hit recently. This is why we run free online tea schools for teapigs stockists everywhere to make sure your staff are fully fledged tea geeks. Anyone can also access our training videos on YouTube so there is plenty of info available to make sure everyone is trained up. You can only educate your customers by engaging and educating your staff first.”

NEW MEMBER

CAFÉ Association

L

a Cimbali is the world’s largest manufacturer of professional coffee machines and the pioneer of coffee culture around the globe with a 100-year brand heritage to its credit. It has never been more important for operators to partner with an equipment manufacturer that can help deliver the standard of beverages that consumers are routinely expecting to see when out of home.

“It seems that we’ve become a nation of home baristas through lockdown,” says Daniel Clarke, managing director, La Cimbali UK. “The upside of enjoying an improved coffee experience at home is that consumers are becoming even more discerning when enjoying coffee out and about. Expectations are high, both in terms of the range of drinks on offer and the quality of the beverage being consumed.”

EXPERT ADVICE Coffee can turn a great profit if managed correctly and a key success factor is the choice of machine. A traditional machine makes a great focal point but if it is a busy city centre location with peaks in demand then a bean to cup machine might be a better solution.

To avoid costly mistakes, we guide clients through the decision-making process, so they settle on the right type of machine for their business.

AWARD WINNING PRODUCT RANGE Cimbali’s multi award winning product range extends from the entry level, super compact M26 suite of traditional espresso machines to the top the range, feature rich, M100 Attiva, which meets the exacting standards of the UK Barista Championships.

In terms of bean to cup machines, La Cimbali offers the S Series automatic range of 4 machines which can be operated in barista assisted or self-serve mode and capable of producing anything from 150 cups of coffee a day at entry level (the new S15) to 600 cups for the flagship S60.

Fail safe, patented technologies, for example, SmartBoiler which manages boiler performance; milk preparation systems such as TurboSteam Milk4 which ensures perfectly textured milk or Bluetooth powered PGS, which optimises the coffee grind, all help drive consistency into the brewing process, minimising any margin of error. This ensures even inexperienced staff deliver exceptional quality across the menu, at speed and to a consistent standard.

SUPPORTING CUSTOMERS Whether the customer is running a large multi-site operation or a local, independent coffee shop, Cimbali works with the client to identify any potential problems that may be associated with the site.

“A mobile or outdoor venue will have a completely different set of challenges to a city centre bar and it’s important we understand those so we can minimise downtime and support the business in the most efficient and cost-effective way,” adds Daniel Clarke.

“From the initial enquiry right through to the after sales care, which includes service and maintenance contacts and 24/7 technical back up, we can provide expert guidance and support exactly when the customer needs it.”

The La Cimbali experience starts with a discussion to identify which solution is right for the business which is a critical factor in delivering coffee quality. To book a consultation, please call the service team on 020 8238 7100, or email service@cimbali.co.uk, www. cimbali.co.uk

THECAFELIFE.CO.UK | APRIL 2021 | CAFÉ LIFE 33

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

Business Systems

Royal Greenland Ltd.

CP Foods UK Ltd.

DRINKS

Prawns

Dawn Farms UK

Platopus Systems Ltd.

CHUTNEYS & RELISHES

Chocolate

CP Foods UK Ltd.

Freshfayre

Consultants

Chutneys

Italian Beverage Company

H Smith Food Group PLC

H Smith Food Group plc

The Wordbox

Freshfayre

Marimba World Chocolate

Royal Greenland Ltd.

Leathams

E Commerce

Leathams

Coffee

Freshfayre

Moy Park Ltd.

Platopus Systems Ltd.

Mizkan Euro Ltd.

Rombouts Coffee GB Ltd.

Zafron Foods Ltd.

Seara Meats BV

The Ingredients Factory

Cold Drinks & Mixers

Salmon

Smithfield Foods Ltd.

Italian Beverage Company

Caterers Choice

Continental

Juices

Freshfayre

Freshfayre

Caterers Choice

Leathams

Leathams

Freshfayre

Seafood/Shellfish

Duck

Italian Beverage Company

H Smith Food Group PLC

2 Sisters Food Group

Leathams

Royal Greenland Ltd.

CP Foods UK Ltd.

Smoothies

Tuna

Freshfayre

Factory Grote Company

Zafron Foods Ltd.

FSC

Relishes

Millitec Food Systems Ltd.

Blenders

Zafron Foods Ltd. Food Safety

Freshfayre Harvey & Brockless

ALS Food & Pharmaceutical

Leathams

Retail

Mizkan Euro Ltd.

FSC

The Ingredients Factory Zafron Foods Ltd.

BAKERY PRODUCTS

Pickles

Doughnuts

Freshfayre

Moy Park Ltd.

Geeta’s Foods Ltd.

Morning Goods

Leathams

New York Bakery Co.

The Ingredients Factory

Tortilla & Wraps

Salsa

Freshfayre

Blenders

Mission Foods

Freshfayre Zafron Foods Ltd.

BREAD & ROLLS Fresh

DRESSINGS, SAUCES AND

Jacksons Bakery

MAYONNAISE

Speciality

Dips

Jacksons Bakery

Blenders

Mission Foods

Freshfayre

New York Bakery Co.

Fresh-Pak Chilled Foods

Bread Making Ingredients

Pauwels UK

Caterers Choice Ltd.

The Ingredients Factory

Harvey & Brockless

Zafron Foods Ltd. Dressings

Italian Beverage Company

Caterers Choice

EGGS & EGG PRODUCTS

H Smith Food Group plc

British Lion Eggs Eggs (hard boiled) Freshfayre Fresh-Pak Chilled Foods Fridays Egg Products Freshfayre Fresh-Pak Chilled Foods Fridays Futura Foods UK Ltd. Leathams Zafron Foods Ltd. EQUIPMENT & VEHICLES Buttering Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Coffee Machinery Pumphreys Coffee

Freshfayre Moy Park Ltd. Zafron Foods Ltd FOOD WHOLESALERS Country Choice Foods FRUIT Canned Fruit Caterers Choice Ltd. General The Ingredients Factory Guacamole Leathams Pineapple Caterers Choice Food Network INSURANCE Insurance Protector Group LABELS Bunzl Catering Supplies

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

BUTTER & SPREADS

Blenders

Butter

Pauwels UK

Freshfayre

Mayonnaise

Spreads

Blenders

Freshfayre

Grote Company

Caterers Choice

Millitec Food Systems Ltd.

The Cheese Cellar

Freshfayre

Cutting & Slicing Equipment

Spreads (olive)

Fresh-Pak Chilled Foods

Grote Company

Freshfayre

Harvey & Brockless

Bacon

Millitec Food Systems Ltd.

Leathams

Pauwels UK

Dawn Farms UK

Depositing Machinery

Freshfayre

MILK

Piquant

Grote Company

H Smith Food Group plc

Muller Milk & Ingredients

Cimbali UK Conveyors Deighton Manufacturing

Nutritics Planglow Ltd. Reflex

Turkey 2 Sisters Food Group Freshfayre

Tri-Star Packaging Supplies Ltd.

H Smith Food Group plc

MEAT PRODUCTS

Moy Park Ltd.

Leathams Smithfield Foods Ltd.

CHEESE & DAIRY PRODUCTS

Zafron Foods Ltd.

Millitec Food Systems Ltd.

Cheese

Mustards

Leathams

Kitchen Equipment

Blenders

Moy Park Ltd.

OILS

Freshfayre

Water and Filtration

Freshfayre

Futura Foods UK Ltd.

Pauwels UK

Smithfield Foods Ltd.

Labelling Systems & Barcoding

Beef

Harvey & Brockless

Zafron Foods Ltd.

Planglow Ltd.

Freshfayre

ORGANIC PRODUCTS

Leathams

Sauces & Ketchups

Nutritics

Leathams

Fridays

Norseland Ltd.

Blenders

Reflex

Moy Park Ltd.

Leathams

Ornua Ingredients Europe

Caterers Choice

Mobile Catering Vehicles

Newsholme Food Group

Pauwels UK

Yoghurt

Freshfayre

Jiffy Trucks Ltd.

Canned Meat

PACKAGING

Freshfayre

Pauwels UK

Sandwich Making Machinery

Freshfayre

Cardboard

Futura Foods UK Ltd

Piquant

Deighton Manufacturing

Moy Park Ltd.

Colpac Ltd.

Muller Milk & Ingredients

The Ingredients Factory

Grote Company

Princes Foods Ltd.

Coveris Flexibles UK Ltd. (St Neots)

Ornua Ingredients Europe

Zafron Foods Ltd.

Millitec Food Systems Ltd.

Smithfield Foods Ltd.

Rap Ltd.

34 CAFÉ LIFE | APRIL 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

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

GREENCORE

MELTON FOODS

FOOD TO GO LTD –

3 Samworth Way,

MANTON WOOD

Leicester Road,

Manton Wood, Enterprise

Melton Mowbray,

Zone, Retford Road,

Leicestershire LE13 1GA

Manton,

Tel: 01664 484400

Worksop,

Fax: 01664 484401

Notts

commercialftg@samworthbrothers.co.uk

S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600

ON A ROLL SANDWICH

Fax: 01909 512708

COMPANY

www.greencore.com

The Pantry, Barton Road, Riverside Park

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

GREENCORE

Industrial Estate,

FOOD TO GO LTD –

Middlesbrough

BROMLEY BY BOW

TS2 1RY

Prologis Park,

Contact: James Stoddart

Twelvetrees Crescent,

Tel: 01642 707090

London

Fax: 01642 243858 jstoddart@onarollsandwich.co.uk

E3 3JG

www.onarollsandwich.co.uk

Tel: 0207 536 8000

SIMPLY LUNCH Unit 2, ZK Park, 23 Commerce Way Croydon CR0 4ZS Contact Sales Tel: 0345 2007631 sales@simplylunch.co.uk www.simplylunch.co.uk 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

Fax: 0207 536 0790 BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 commercialftg@samworthbrothers.co.uk

Contact: Sales sales@greencore.com www.greencore.com RAYNOR FOODS Farrow Road, Widford GREENCORE FOOD TO

Industrial Estate,

GO LTD. – ATHERSTONE

Chelmsford,

SPECIALITY Chocolate Marimba World Chocolate

Unit 7,

Essex CM1 3TH

Carlyon Road

Contact: Heather Raynor

Industrial Estate,

Tel: 01245 353249

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

Atherstone,

Fax: 01245 347889

Warwickshire

sales@sandwiches.uk.net

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

www.sandwiches.uk.net

CV9 1LQ Contact: Alex McLaren

REAL WRAP COMPANY LTD.

Tel: 01827 719 100

Unit 2 Haslemere Industrial

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

Estate, Avonmouth, Bristol BS11 9TP Contact: Emma Caddy Tel: 0117 3295020 emma@realwrap.co.uk

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

GREENCORE FOOD TO

www.realwrap.co.uk

GO LTD. – HEATHROW Unit 366 Stockley Close,

SAMWORTH BROTHERS

West Drayton,

MANTON WOOD

London

Manton Wood Enterprise

UB7 9BL

Park, Worksop,

Contact: Alex McLaren

Nottinghamshire S80 2RS

Tel: 0208 629 8600

Tel: 01909 511800

alex.mclaren@greencore.com www.greencore.com

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

Fax: 01536 409 050 commercialftg@samworthbrothers.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

THECAFELIFE.CO.UK | APRIL 2021 | CAFÉ LIFE 35

Café Suppliers Index 2 SISTERS FOOD GROUP B2B Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Marie Marandola 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 LABORATORIES (UK) LTD Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 sales.uk@alsglobal.com www.als-testing.co.uk 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 BRITISH EGG INFORMATION SERVICE 95 Cromwell Road London SW7 4DL Contact: Paul Slaney Tel: 0207 052 8899

CARGILL PROTEIN EUROPE Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR Contact: Claire Thomas Tel: 0121 725 3476 Claire_Thomas@cargill.com www.cargill.co.uk

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

CIMBALI UK LTD Centennial Park, 280 Centennial Avenue, Elstree, Borehamwood WD6 3ST Contact: Daniel.Clarke@cimbali.co.uk Tel: 07967 183494 Tel: 020 8238 7100

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

36 CAFÉ LIFE | APRIL 2021

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

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 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

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

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

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 MEZZE 11 Colston Yard, Bristol BS1 5BD Contact: Hugo Walker Tel:: 0117 379 0309 Email: hugo.walker@mezze.io Web address: www.mezze.io MILLITEC FOOD SYSTEMS LTD. 20 Victoria Road, Draycott, Derbyshire DE72 3PS Contact: Richard Ledger Tel: 01332 320400 Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com

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

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

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 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 | APRIL 2021 | CAFÉ LIFE 37

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

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

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

Checkouts Reach thousands of potential customers from as little as £115 To Advertise Call

Ingredients that get you noticed.

Cookie Dough for desserts

The new sweet solution for dessert parlours, cafés, restaurants, bakeries & pubs blingingredients.com 01977 686958

38 CAFÉ LIFE | APRIL 2021

USE CODE CL10 FOR 10% OFF

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

IT’S ALL ABOUT THE MOMENT when you can focus on the final detail instead of the coffee machine.

At Franke, we’re not just in the business of selling coffee machines. We’re in the business of creating wonderful coffee experiences for your customers. It’s all about the moment.

We can help you make it wonderful.

Want to know more? Contact us at Franke Coffee Systems Handley Page Way, St Albans. Herts.AL22DQ Tel: 01923 635 700, Mail: Sales@Frankecoffeesystems.co.uk

FRANKE_BI_HoReCa_Packshot_AD_210x297.indd 2

19.11.2020 11:33:22