Cafe Culture Magazine - Issue 63

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magazine AUGUST 2014 ISSUE 63

www.thecafelife.co.uk

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

MONIN Iced Tea range: naturally tempting!

Using only natural ingredients, MONIN’s range of fruit tea syrups delivers mouth-watering aromatic flavours which are nature’s own.

For more beverage inspiration see www.monin.com, Facebook and the MONIN App.

For further information please contact Darril Ling on 01795 413705 or dling@b-opie.com

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CONTENTS

Welcome!

CONTENTS

As our news pages illustrate, more and more outlets are embracing mobile payment technology, enabling their customers to not only pay in a convenient way, but in some cases order their beverage ahead of time. If not already, then such technology and the potential of social media is giving cafés and coffee shops a differentiating and highly appealing edge with consumers.

Something else that is popular right now – afternoon tea – also features in this issue. This premium, indulgent meal occasion offers plenty of scope for all types of cafés, but needs a certain amount of careful thought on the part of the operator.

It’s not long now until the Café Life Awards. We look forward to seeing many of you at this event, run this year in conjunction with the lunch! show (turn to page 13 to book your table).

4 Celebrate National Afternoon Tea Week 2014.

NEWS

Clare Benfield - Editor Editor Clare Benfield, Tel: 01291 636336, E-mail: clare@jandmgroup.co.uk Advertising Manager Paul Steer Tel: 01291 636342 E-mail: paul@jandmgroup.co.uk Subscriptions and Customer Service Tel: 01291 636333 E-mail: subscribe@thecafelife.co.uk Editorial Address Café Culture, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB Fax: 01291 630402 E-mail: cafe@jandmgroup.co.uk www.cafeculturemagazine.co.uk Opinions expressed in Café Culture are those of the contributors and not necessarily those of J&M Group Ltd or Café Culture. No responsibility is accepted for the opinions of contributors. Café Culture is published by J&M Group Ltd. and supports Café Society. It is circulated to managers, executives, buyers, retailers and traders in the café industry. © 2009 J&M Group Ltd

5 Boom in coffee culture plays crucial role in vibrant British high streets.

6 Harris+Hoole appoints new finance director.

8 A new ‘green’ formulation for pulyCAFF.

EVENT PREVIEWS 12 Café Life Awards 2014

EVENT REVIEWS 14 Caffè Culture 2014.

FEATURES

ARTICLES

18 Afternoon tea – creating a sense of occasion.

26 orderbird - Informative EPOS.

30 Destination café - the essential ingredients required to draw in the crowds.

44 Using WiFi as a marketing tool – maximising your retail visibility.

38 Making more of milk – is there more to consider when it comes to this coffee shop staple?

46 Coffee Connection Cimbali’s latest installs.

REGULARS 48 New products.

50 Checkout.

some of our displays for Cafés and Bakeries

Call 0800 688 9085 or visit us at www.dwdisplay.com AUGUST 2014 CAFÉ CULTURE 3

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Celebrate National Afternoon Tea Week 2014

Tom Swords (left), acquisition manager at Costa with Philip Campbell (right), head of leasing and development at Milton Park.

Costa chooses Milton Gate for its first Oxfordshire drive-through MEPC - the owner, manager and developer of Oxfordshire’s Milton Park - has announced that Costa Coffee is coming to the site, with a new drive-through and café to be built by them, and the work expected to be completed by the end of the year.

Milton Park is home to 6,800 people and over 200 organisations. As one of Europe's largest business parks, it accommodates all types of business, from manufacturing and medical services to mobile technology, and is home to Oxfordshire's largest life sciences cluster.

Philip Campbell, head of leasing and development at Milton Park, said: "Milton Gate is the gateway to Didcot and we are keen to engage in opportunities which enhance the local environment beyond the Park. This pre-let to Costa helps to improve the facilities at the Milton Interchange and such a popular brand will attract a broad variety of people, including regular visitors and passing trade."

The drive-through and café offering from Costa is an increasingly common option as the coffee brand expands from the high street into petrol forecourts, hotels and on major roads.

Tom Swords, acquisition manager at Costa explained: "Part of the long-term strategy for Costa is to provide a perfect cup of coffee in prime travel and transport locations. Milton Gate offers us an excellent opportunity located next to the Milton Interchange on the A34. Our drivethrough will become an integral part of a thriving community which includes Milton Park - the second largest business and science park in Europe.

“Through the Milton Park Local Development Order planning permission was achieved quickly which will accelerate the development programme. With a proven track record, we have every confidence in MEPC’s ability to deliver.”

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In 1840 Anne, the seventh Duchess of Bedford, started requesting tea, bread and cake at 4pm to stave off hunger until dinner and soon after afternoon tea became a muchloved, quintessentially British tradition.

National Afternoon Tea Week (11-17 August 2014) will be celebrating this great heritage with a week of activities, themed menus and offers in hotels, restaurants and tearooms across the UK in August, and whether you’re an afternoon tea aficionado or yet to enjoy the delights of delectable treats with tea, during National Afternoon Tea Week you’ll be able to enjoy 25% off a range of afternoon teas.

Iconic afternoon tea destinations already

taking part include The Dochester, Kettners, Sketch and The Corinthia Hotel London with many more to be announced shortly.

Keith Newton, founder of Afternoon Tea Week, said: “We created Afternoon Tea Week to celebrate this most British of dining traditions and to give tourists and locals alike the opportunity to step inside and experience some of the country's most exquisite afternoon tea venues. From famous five-star hotels in London to a castle in Gloucestershire, luxury stores to double decker buses, there's something for everyone.”

To find out what’s happening in your region visit www.afternoontea.co.uk.

World Latte Art Championship winners Precision and creativity characterised the recent culmination of the World Latte Art competition, held at MICE (Melbourne International Coffee Expo) in Melbourne, Australia, with the winners in action on the Dalla Corte booth.

The overall winner was Christian Ullrich from Germany, who won thanks to an unprecedented figure - a turtle – that was applauded for its imagination, innovation, and creativity. With more ‘classic’, but very complex, decorations and the fantasy of a caterpillar turning into a butterfly in the design of a cappuccino, Italian, Chiara Bergonzi, earned the second prize. Third prize went to Edit Juhasz from Hungary.

The winner of the WCIGS (World Coffee in Good Spirits) competition was Matthew Perger from Australia, with his cocktail Christmas Cake. The second prize went to Martin Hudák from Slovakia with a cold cocktail based on traditional beer. The third prize was won by George

Matthew Perger celebrating his win.

Koustoumpardis from Greece, who, in his first competition, offered his cold drink in a bottle of beer, which he capped ended and handed over to the judges after the performance, to be uncorked and enjoyed "under the Greek sun”.

An additional opportunity that combined competition and fun was the latte art competition organised by Dalla Corte Australia - "One shot at the title" which involved several bartenders from Melbourne and champions from different nations. This coveted prize of 5,000 Australian dollars was won by Esther Maasdam from Holland.

Tri-Pot’s “curves” give food-to-go the wow factor Tri-Star Packaging has introduced an exclusive new range of trendy deli pots for salads, desserts and snacks that will help food-to-go retailers add more ‘zing’ to their takeaway offer, say the company.

The Tri-Pot™ is stylish, sturdy and versatile, and perfect for products such as pasta salads, couscous, olives, yoghurt and granola, Bircher muesli and chopped fruit and offers superb presentation on-shelf and excellent levels of clarity, making it ideal for encouraging impulse purchases, suggest Tri-Star. The Tri-Pot also features pleasing soft curves that fit perfectly in the hand.

The Tri-Pot comes in three sizes – small (170cc), medium (300cc) and large (440cc) – with separate one-size lids and inserts and is stackable, with plenty of room for labelling and branding, and makes portion control easy and is environmentallyfriendly too (made in Britain from premium UK-sourced crystal-clear rPET that is both recycled and recyclable, resulting in a low carbon footprint).

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NEWS

Boom in coffee culture plays crucial role in vibrant British high streets Figures published in a new report by industry analysts, Allegra Strategies, show that British high streets are enjoying significant economic and social benefits brought by the rise of branded and independent coffee shops (the report draws on research with over 2,000 consumers and local businesses).

The Role of Coffee Shops on the High Street 2014 report demonstrates that the presence of coffee shops typically boost local high street economies by 2-4% through a combination of increased footfall and dwell time. Footfall studies show that branded coffee shops can increase high street footfall by up to 28%. 52% of consumers interviewed for the study are more likely to shop for longer when there are coffee shops nearby.

Key findings of the report reveal that coffee shops have a highly positive impact on local businesses, say Allegra, with 58% of local businesses interviewed indicated that coffee shops attract more people to their business, an increase on 38% in 2010. 43% of local businesses were positive about the contribution of coffee shops to their individual trading Coffee shops also create a valuable regenerative effect, observe Allegra - 85% of local businesses interviewed agreed that coffee shops improve the viability of the local area (an increase on 76% in 2010).

Coffee shops were found to play

significant role in driving high street visits with 58% of consumers surveyed planning to visit coffee shops as part of their trip to the high street. Furthermore, 18% of consumers visited the high street primarily to go to the coffee shop, said Allegra, who feel that coffee shops are fundamental to the wellbeing of British high streets (95% of consumers interviewed feel that coffee shops improve the vitality of the local area).

In addition, it was felt that coffee shops produce neighbourhood hubs and foster a strong sense of local community (85% of consumers state that coffee shops have a valuable role in the local community, an increase from 77% in 2010, report Allegra).

The report concluded that over the new few years, coffee shops will take an expanded role in local communities and the evening economy. Branded coffee shops and artisan independents will make further efforts to strengthen links with communities with more authentic and locally relevant store designs. The report also predicts more widespread partnerships between coffee shops and retail and leisure operators, which will make valuable use of both existing and vacant high street space.

Jeffrey Young, managing director of Allegra Strategies commented: “Coffee shops are helping high streets to evolve away from over-reliance on out-dated retail models to embrace the demands of a more experience-

led British consumer. Coffee shops offer much more than just refreshment, providing a space for community events and mobile working, while boosting local employment opportunities.”

Jason Cotta, managing director of Costa Retail UK and committee member of the Future High Streets Forum added: “Coffee shops have effectively become more than just a place to enjoy a hot drink. They play an integral role in terms of the socio and economic development of the high street; from employment opportunities to providing friendly community meeting hubs. As a panel member of the Future High Streets Forum, we have been working closely with local councils to revive and develop their high streets. I welcome the findings of this report which reinforces the role of coffee shops in driving footfall to the high street, as well as helping to improve the viability of the area.”

Ian Cranna, VP marketing & category, Starbucks EMEA commented: “The UK is the most competitive espresso market in the world and Allegra's report highlights the positive effect coffee shops like ours are having on their local economy. Serving great arabica coffee and creating that perfect place between home and work has always been our aim since opening our first store in 1998.

It's terrific to see that this vibrant sector is having such a positive impact and we're proud to play our part.”

Harris+Hoole launches innovative mobile payments Harris+Hoole says that it is promising to radically alter the consumer experience by becoming the UK’s first retailer to allow customers to pay without having to touch, tap, or scan at a counter.

H+H’s innovative mobile app has been enhanced to include a new payments facility, giving customers the option to load pre-paid amounts upfront, and by checking in as they enter the shop, prepaid customers will be able to have a barista hand crafted coffee made to their personal preferences in just one tap on their mobile.

Unlike with other app payment solutions, when customers get to the till, there is no need to get their phone out again, say Harris+Hoole. They simply need to confirm they will be paying by app when the barista asks, and everything else is done automatically.

The Harris+Hoole app revolutionises the in-store payments process, claim the firm, seamlessly integrating with the point of sale

(POS) and customer relationship management (CRM) tool to create an effortless transaction experience and working to enhance the customer’s in-shop experience, through mobile payments, integrating digital loyalty and the ability to set “My Usual”.

Harris+Hoole reports that it has invested in its app, CRM and a retrofit all of its shops with a new till system specifically designed to facilitate the new mobile payments function, creating the smoothest ordering and payment process on the high street.

Earlier versions of the app, without payments, have already built a loyal following. Customers have continued to share their positive feedback on iTunes App Store and Google Play with 4.5 and 4.7 out of 5-star ratings respectively.

The new payments facility, paired with a new till system, is currently being rolled out across all Harris+Hoole shops.

Danielle Anderson, director of digital

experience at Harris+Hoole, said: “We’ve already had over 100,000 check-ins at our 36 shops since the app launched in August 2013, and we’re really excited about this next stage, with the payments function making it even simpler for customers to enjoy a great cup of coffee. It is the fastest, easiest and most convenient way to pay by mobile.

“The mobile payment removes the cold formality of an anonymous transaction and better reflects the kind of friendly exchange you’d expect from your local coffee shop.

For the first time anywhere in the UK, a customer can walk into any H+H shop, order their usual from a barista who knows their name and how they like their coffee, and pay – all from just one tap on their mobile.”

AUGUST 2014 CAFÉ CULTURE 5

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NEWS

Essential Café to host SCAE UK Barista Championships for 2015

New Costa ice menu Costa has added three new drinks to its Costa Ice range to appeal to consumers and drive summer sales for its “Proud to Serve” (PTS) customers.

The new SKUs added to the Costa Ice range for 2014 include the Caramel Latte Cooler, the no.1 bestselling latte in retail last year, the Tropical Fruit Cooler and Peach Lemonade, report Costa. All three drinks have been added in response to consumer research, and to support PTS customers in driving sales amongst consumers looking to trade out of hot drinks during the summer months.

The Caramel Latte Cooler is a twist of one of last year’s top performers, the Coffee Cooler, a blended coffee drink with caramel syrup and caramel sauce drizzled over the top. To keep the Costa Ice range exciting and innovative, Costa has also introduced the Tropical Fruit Cooler - the second highest selling SKU in retail stores and Peach Lemonade, which adds a new, non-blended element to the category and is the most popular lemonade flavour within retail.

Rob Gower, sales director, said: “We’re delighted to be able to extend the Costa Ice range following last year’s success within PTS. Fruit coolers in particular are a category that have gone from strength to strength, so we’re anticipating even better results over what we hope will be a long, warm summer.”

2015 will see the launch of a new event for the coffee shop and café industry called UK Barista Championships Live! which will host the SCAE UK Barista championships (UKBC) for 2015 and also offer a comprehensive showcase for the industry.

The move aims to offer a new impetus to the SCAE UK Barista Championships (UKBC) by calling on the industry relationship, reach and influence of Essential Café magazine, as well as the experience of providing trade and consumer facing events offered by All Things Media (the parent company of Essential Café).

Steve Leighton, national coordinator for the SCAE UK chapter said: “The SCAE UK Barista Championships (UKBC) are hugely

important to the chapter and for the café and coffee industry in the UK. We are delighted to be partnering in this collaboration with Essential Café in order to increase the awareness, impact and credibility of this already hugely successful initiative, but also lay some foundations for the years to come in this three year partnership.”

David Kitchener, publishing director of Essential Café, added: “We are delighted to be able to act as hosts for this fantastic event. We will be able to use Essential Café magazine to promote the event to the trade like never before and use our expertise in live events to give the heats and finals the platform they deserve.”

Paddy & Scott’s launches Pay & Go smartphone app Artisan, slow roasted coffee company Paddy & Scott’s has developed a specialist smartphone app that will revolutionise the way consumers order coffee to go.

The app is designed to provide a more time efficient method for ordering and paying for coffee and products. Initially is will be used in Paddy & Scott’s owned and operated sites then rolled out as an option to its partnership and B&I customers.

The Paddy & Scott’s Bean Counter app will allow customers to pre-order from the same in-store menu, pay wirelessly from a pre-registered credit card and earn Bean Points with every purchase they make, collecting points for free coffee or food.

The Bean Counter app is also the first phone-based loyalty scheme of its kind to include a charitable element claim Paddy & Scott’s. A unique donation widget within the app’s programme enables users to forgo their free coffee and donate to Paddy & Scott’s Bean 2 School Foundation (they can then receive picture updates showing how their donations are helping the cause).

The company estimates that the app could increase takings by an average of 22% through better queue management, allowing Paddy & Scott’s to engage with

consumers directly in new ways. It also enables the company to create special offers in seconds that are automatically matched to the best-suited customers as they enter the store through short wave Bluetooth technology.

Co-founder Scott Russell said: “We believe that this app is the future of coffee retail sales. It will revolutionise the way that consumers order and pay for their coffee and give them back an extra 10 minutes to concentrate on the daily hustle.

This innovation also enables us to communicate with them on a personal level, whilst still leaving them in control and, in essence, bringing the coffee to

Harris+Hoole appoints new finance director Harris+Hoole has appointed a new finance director, Richard Harpham, to define and model the company's strategic direction.

Richard Harpham previously worked at Pret A

6 AUGUST 2014

CAFÉ CULTURE

Manger as head of strategy where he was responsible for the food chain's expansion plans.

This follows Harris+Hoole's announcement that it is looking to fill up to 500 new

roles, from baristas to shop managers, as it expands across London and the South East.

Nick Tolley, CEO and cofounder of Harris+Hoole said: "Richard has a a huge amount

of expertise in this area, having worked for brands across the food and drinks industry. We're really excited to welcome him to the H+H team where he will be a valued addition."

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NEWS

Two local businesses aim to create the perfect blend A new joint venture partnership has brought a new coffee house concept to Manchester, creating over 20 jobs for the city, and set to open in the autumn.

The Foundation Coffee House will launch in Manchester’s city centre this autumn and is the result of a longstanding relationship between Northern Quarter based design studio NoChintz and regional entrepreneur Adam Chapman – founder of the Heald Green based QDos Fitness gym. Together, the team will invest over £0.4m in the creation of the business.

Outlining the venture and proposition, NoChintz and Foundation Coffee House’s operations director Dominic Beardwell said: “This is the perfect partnership and one which will bring a new café concept to Manchester. It’s about taking the best of our skills from NoChintz – strategy, interior design, branding and communications – and fusing them with Adam’s own business

The team behind Manchester’s new Foundation Coffee House. prowess along with his extensive coffee knowledge – thus, creating the perfect business blend.”

Since embarking on its venture, the team have researched extensively including travels across key cities over the world to identify the best in class and refine its proposition, as Adam Chapman explained: “I have always had a great interest in coffee, the making of the drink, the

A new ‘green’ formulation for pulyCAFF Over half a century, Asachimici has become a benchmark for cleaning products for espresso machines and grinders, launching pulyCAFF in 1961 - the first specific cleaner for coffee makers.

Since then, research has allowed the company to develop effective products that respect the equipment, the operator's health and the environment, targeting not only the brewing unit, but also to the steam spout and the grinder.

And now, the latest version pairs the classic original with the new phosphatefree pulyCAFF Green Power, report the firm, to meet the growing demand for products from renewable sources with low environmental impact.

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CAFÉ CULTURE

cultures and history behind it, so it’s been an absolute delight to extend my knowledge with this project. I look forward to implementing what I’ve learnt.”

Meanwhile, the project’s creative director Natalie Gray has been exploring the best of the world’s café concepts, something which has helped refine the distinct plans for the inaugural 3,500 sq ft space.

“While Adam’s been expanding his knowledge of coffee, my

team’s been exploring the environment and process in which it should be served.” she said.

“We’ve visited some of the world’s best cafés and social spaces – taking the lead from those in New York, Amsterdam, Berlin, Copenhagen and London. This has helped us fuse new ideas with concepts already established internationally; I can’t wait to unveil the completed space.”

The team is now focusing on finalising the location of the inaugural coffee house as well as assembling its management team, as Dominic Beardwell added: “We’re at a pivotal time for the business. We’ll shortly be able to announce the location of the first Foundation Coffee House and we’ll be launching our recruitment programme – I expect it will create up to 12 jobs in the first instance but look forward to recruiting more great people as we grow and look to new locations”

Chatwins Bakery to roll out new point-of-sale system Chatwins Bakery says that it will be rolling out a new point-of-sale solution using hardware from Digipos – Omnico Group’s retail hardware business – and software from C2Epos to improve stock management and the in-store customer experience.

The new point-of-sale technology will be deployed over the next six months in more than 25 bakeries and four coffee lounges (C2Epos and Digipos have already installed the state of the art pointof-sale system in the first Chatwins Bakery at 40 High Street in Nantwich).

Unlike other retailers, bakeries face specific stock management challenges as some unsold products at the end of the day cannot be sold the next, and the new point-of-sale system will allow Chatwins Bakery to better predict sales, which in turn will dramatically minimise wastage, say the firm.

Chatwins Bakery’s goal is to reduce the cost of raw materials by 10% over the course of the next 12 months – by using

bakery specific features of the C2Epos point-of-sale software linked to their existing production management system, including detailed centralised web based sales analysis and shop ordering, wastage entry, delivery and stock information all entered at the till point.

Bakeries handle a high volume of low cost transactions due to the nature of their products. This means that, customers need to be served quickly through an efficient system in order to maintain customer satisfaction by minismising their waiting time.

Edward Chatwin, chairman and managing director of Chatwins Bakery, said: “My family has been producing and selling baked products for over 100 years and I’m passionate about maintaining my family’s success by future-proofing the business. By combining Digipos hardware with C2Epos software, we have been able to update our payment system which will ultimately help us provide a better service to our loyal customers.”

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NEWS

Cafeology celebrate a decade of trading with Decathlon UK, eBay and Studio Bloc The ethical UK coffee company, Cafeology has been celebrating its tenth birthday with a range of business plaudits.

The company, which was founded by coffee expert Bryan Unkles in 2004, has formed a partnership with sports retail giant Decathlon in the UK, opening their first retail ‘pod’ in the company’s Sheffield branch.

“We wanted our own retail outlet for a long time and have been waiting for the right site and partner, which we have found in Decathlonm,” said Brian Unkles. “Our intention is to grow this element of our business and look in to opening additional Cafeology pods in Decathlon stores around the country.

“We want the pods to reflect our strong ethics while serving excellent quality coffee. We use 100% Arabica speciality grade coffee, which we grind freshly from our beans as needed. It carries Fairtrade certification and is sourced directly by us from growers in order to show full traceability.”

Additionally, Cafeology has expanded in to the European market with the announcement that they are the official coffee supplier for eBay’s Swiss headquarters. They are also delighted to have been chosen as the preferred coffee at Germany’s biggest indoor climbing centre, Studio Bloc, near Frankfurt.

The firm celebrated its tenth anniversary

Left to right, Luke Fillingham (Decathlon director), Francisco Herrera (Colombian coffee farmer) and Bryan Unkles (Cafeology founder and director at the Cafeology pod opening at Decathlon 2). with a visit from President of the Coffee Growers’ Association in Apia, Colombia, Francisco Herrera, who is also one of Cafeology’s Colombian growers. Francisco visited a number of the company’s UK clients, attended their birthday dinner and cut the ribbon at their Decathlon outlet.

SHORTS New FilterFlow water boiler Lincat, a UK manufacturer of commercial catering equipment, has added a new boiler with metered dispense to its market-leading range of FilterFlow water boilers. The new model, the EB3F/PBM, can easily be programmed by the user to dispense up to three different, precise quantities of premium quality, filtered water to suit the needs of their business, say the company.

New ice machine is an energy star Foodservice Equipment Marketing (FEM) has launched the Manitowoc NEO UD-0190A icemaker, aimed at mediumsized bars, clubs and catering venues. The latest addition to the NEO range reduces energy and water consumption, cuts running costs and delivers high volumes of quality ice, say the company. It offers 90kg of ice production and 36.36kg of ice storage on a small footprint, making it ideal for front of house or back-bar use. The NEO models produce dice cube ice as standard, say FEM. Award for Brita Professional The Best Environmental Initiative Award, which recognises environmental excellence, was handed to the water filtration specialists for its on-going commitment to sustainable practises, including a comprehensive recycling programme scheme which sees over 100 tonnes of plastic recycled each year across Brita Group and a zero landfill scheme in the UK. The awards event, part of AVEX 2014, took place on the 26 June at The Palace Hotel in Manchester, with over 200 guests from across the industry in attendance.

The Great Bath Feast 2014 Top names from the culinary world will be heading to Bath this October for more than 100 events during the Great Bath Feast including Angela Hartnett and Luke Holder, Tom Kerridge, rising star Ruby Tandoh plus much home grown Bath talent including Ping Coombes, newly crowned winner of Master Chef. The Great Bath Feast is a month-long celebration, an excuse for visitors and residents to taste new flavours, learn new skills, indulge in café culture and seek out new experiences and above all enjoy themselves and socialise (www.greatbathfeast.co.uk).

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CAFÉ CULTURE

Drury re-affirms its commitment to the Rainforest Alliance The Drury Tea & Coffee Company, London-based speciality tea blender and coffee roaster, has announced an addition to its already extensive range of espresso coffee beans.

The new blend, called Cuidado Riserva, uses all ethically sourced pure Arabica beans and is a 100% Arabica, formulated from some very special coffees, all of which are grown on Rainforest Alliance Certified™ farms, say Drury. The blend is a mix of South and Central American coffees and East African beans and is roasted light/medium to optimise the flavour characteristics of the blend (Drury’s tasting notes

describe it as spicy with intense red berry flavours; it has balanced citric acidity and a sweet caramel finish).

The name ‘Cuidado’ comes from the Spanish word for ‘care’ and reflects the aims of the Rainforest Alliance in conserving biodiversity and ensuring sustainable livelihoods by transforming land-use practices, business practices and consumer behaviour. In turn, the word ‘Riserva’ is a pointer towards the quality of the beans in the blend, say Drury (the new coffee is available in outers of 6 x 1Kg and the list price of £21.70 reflects the superior nature of the beans in the blend).

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PROMOTION

Monin Tea Concentrates Monin has just launched a new range of flavoured Tea Concentrates in the UK, helping café and coffee shop owners capitalise on the warm weather by offering customers an inventive, tasty range of cold drinks. The new Lemon, Raspberry and Peach Tea Concentrates are made using 100% natural flavours and contain real Ceylon tea. Each versatile flavour packs a powerful, fruity punch which marries perfectly with the delicate, smoky taste of the black tea. he new syrups are easy to use, and can also be combined with other Monin flavours to create an enticing range of iced or hot teas, cocktails, mocktails and more – the perfect addition to any summer or autumn drinks menu.

T

RASPBERRY ICED TEA Ingredients: 30ml Monin Raspberry Tea syrup, water, ice.

Method: Combine ingredients in a glass filled with crushed or cubed ice. Stir and serve garnished with fresh raspberries.

PEACH AND APPLE ICED TEA Ingredients: 40ml Monin Peach Tea syrup, 60ml apple juice.

Method: Mix all ingredients in a tumbler filled with ice cubes and serve.

Inspiration and ideas from James Coston, Monin’s UK brand ambassador • To give your tea some fizz, use sparkling water instead of still, for a refreshing summer beverage.

• Fresh fruit and herb garnishes such as lemon, red berries, mint leaves or apple slices are a great added touch. Try adding some fresh raspberries and mint leaves to a peach tea, or some fresh cucumber and mint to a lemon tea for a stylish twist.

• Monin’s Tea Concentrates are so versatile, you can have them on the

menu all year round. When the cooler weather comes around, mix your flavour of choice with hot water and garnish with cinnamon sticks, star anise or ginger. It’s great for adding extra depth of flavour to mulled wine, too.

• Iced Teas are usually served in long glasses, but try serving in large wine glasses filled with ice cubes for a chic, high-end look.

• If you have an alcohol licence, add gin or vodka to your flavoured tea or lemonade to create a range of refreshing cocktails.

WIN WITH MONIN! LEMON MINT TEA Ingredients: 30ml Monin Lemon Tea syrup, 20ml Monin Mojito Mint syrup, 200ml water, 8 mint leaves (crushed), 4 lime wedges.

Method: Combine ingredients in a glass filled with ice cubes. Stir and serve.

www.cafeculturemagazine.co.uk

Monin has teamed up with Utopia Tableware to give Café Culture readers the chance to win some great prizes. Three lucky winners will each receive a selection of Monin tea concentrates and syrups, plus a stylish Nantucket ‘punch barrel’ drinks dispenser. To enter the competition, simply follow Monin on Twitter @Monin_UK and tweet to tell them your favourite Monin product – and why! (closing date 18th August 2014).* *For full competition terms and conditions, visit www.facebook.com/Monin.official Monin is distributed in the UK by Bennett Opie Ltd. Stockists include www.creamsupplies.co.uk, www.udalsupplies.co.uk and www.thedrinkshop.com, as well as a range of other online outlets. For more information, contact the sales team on 01795 476154 or visit www.b-opie.com.

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AWARDS Sponsored by

AY TUESD 23RD 2014 MBER SEPTE t the A TES EMIRA M I D A ST U ll a al Footb (Arsen b) Clu

Awards 2014

Supported by Café Culture magazine, The Café Society and The lunch! show CAFE CULTURE

magazine www.thecafelife.co.uk

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

Supported by Café Culture magazine, the Café Society and lunch! (the contemporary food to go show), the Café Life Awards 2014 is the new identity of the Café Society Awards, running in conjunction with the lunch! show itself.

New name, new venue Not only is the name new, so too is the venue - Emirates Stadium’s sumptuous Woolwich Suite which, decked out in all its finery, will welcome some 300 of the café industry’s leading lights.

The Café Life Awards 2014 will also provide a focal point for exhibitors at lunch! which is being held at the nearby Business Design Centre, London, with the awards being held on the evening of Tuesday 23 September (the first of the two days of lunch!).

Two of the Café Life Awards will be contested during the first day of lunch! The Café Sandwich Challenge and the Tetley Afternoon Tea Experience competition will see contestants from across the UK compete in front of a live lunch! audience, building their culinary masterpieces for a panel of judges that will be led by celebrity chef and café entrepreneur, Aldo Zilli.

The Café Society Award 2014 This is a lifetime award which may be presented to an individual or organisation that the judges consider merits recognition for the contribution they have made to the development, growth and prosperity of the café/coffee bar market.

Last year’s winner was Paul Meikle-Janney, of Coffee Community, in recognition of his significant contribution to improving the standard of the coffee making industry, both in the UK and abroad.

The Independent Café/Coffee Bar of the Year 2014 Won last year by Nude Espresso, London, this award aims to recognise the work being done by entrepreneurs in the industry to develop successful independent café/coffee bars. A café/coffee bar business is considered to be independent with fewer than 10 outlets. Gold Awards will be presented to all those judged to merit recognition.

The customer experience will rank highly in the judging of this award, particularly in

relation to atmosphere created and the standards of service and product range offered. All those short-listed in this award will be visited by an independent judge who will report on their experience.

The Café/Coffee Bar Chain of the Year 2014 This award aims to recognise the work being done by leading operators to set standards and drive the market in terms of innovation, standards and consumer satisfaction. A business with over 10 operating sites is considered to be a chain. The judges will be particularly keen to recognise businesses that consistently set and maintain high standards, from the quality of the products they offer to the friendliness of staff.

All those short-listed in this award will be visited by an independent judge who will report on factors such as atmosphere, facilities, cleanliness and product range as well as customer service. Coffee #1 are currently wearing the crown having won it in 2013.

Timetable (Tuesday, 23 September 2014) The competitions and awards will run as follows.

10.00 am 11:45am 2.00 pm 5.00 pm

lunch! opens at Business Design Centre, London.

Café Sandwich Challenge (Main Theatre).

Tetley Afternoon tea Experience (Main Theatre).

End of day 1 of lunch! exhibitor drinks and time to prepare.

Transfer to Emirate Stadium (just five minutes away) 7.00 pm 7:40 pm 8.00 pm 9.00 pm 12.00 am

Welcome drinks and opening of Café Life Awards 2014.

Dinner is called.

Welcome address and dinner is served.

Aldo Zilli with the award presentations.

Carriages.

For more information and regular news updates, follow us on Twitter @CafeLifeAwards and our friends @lunchexhibition

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AWARDS The Café Beverage Award 2014 This award aims to encourage the innovation and development of beverages specifically for the café/coffee bar market, whether these are made in-house or by specialist suppliers.

The award will be divided into two sections – one for hot drinks and the other for cold.

In 2013 the titles were split: Hot category Marimba – Hot Chocolate Melts Cold category Belvoir Fruit Farms – Raspberry Lemonade The Café Food Award 2014 This award aims to encourage the innovation and development of food products specifically for the café/coffee bar market, whether these are made in-house or by specialist suppliers. The award will be divided into two sections – one for savoury products and one for sweet products.

Savoury Category Winner 2013: Delifrance – The Crois Sandwich Sweet Category Winner 2013: Dawn Foods – Scoop and Bake Range The New Product (Non Food) of the Year Award 2014 This award aims to encourage the development of new products (including equipment) for the market, from furniture to coffee equipment and packaging.

Last year’s Product Category winner was the Huhtamaki ‘Enjoy’ Cup. The Equipment Category title went to Cimbali for their Magnum on Demand Bluetooth Coffee Grinder.

In this category the judges will be looking particularly for products that have real

innovation value for the café/coffee bar market.

The Café Design Award 2014 This award aims to encourage good design practices in the sector. This award is aimed at those who are responsible for developing new concepts in the High Street. Gold Awards will be presented to all those who the judges consider achieve sufficiently high standards they consider merit recognition.

The judges will be looking for designs that are innovative but commercially viable – providing an attractive and comfortable experience for the consumer. Last year they presented the award to The Tea Press Café, Debenhams, Chester.

Café Marketing Award 2014 This award is intended to recognise the work being done by retailers and suppliers to market and promote businesses or products in the café industry.

The judges will take account of the creativeness of the initiative or campaign and its success against its stated objectives. In 2013 Marks and Spencer won for their efforts with the Macmillan Cancer Support Campaign.

All entries will be treated in strict confidence and only seen by the Café Society Secretariat and the judging panel.

All judges will be bound by a confidentiality agreement.

THE CAFÉ LIFE AWARDS 2014 DINNER BOOKING FORM I would like to book ..................places/tables at The Café Life Awards Dinner at the Emirates Stadium, London on Tuesday 23rd September 2014 at a cost of £195+ VAT per person (£1850 + VAT for a table of 10) including three course dinner and wine.

All bookings must be accompanied by the appropriate remittance. Cheques can be made out The Café Society. For credit card payments please complete the form below. No refunds can be made if cancellations are made within 20 days of the event and any cancellations before this time will be subject to a 25% cancellation charge.

Contact Name: ........................................................................................................................................................................................

Business Name:......................................................................................................................................................................................

Address: :................................................................................................................................................................................................ ................................................................................................................................................................................................................

Tel. No. :………………………………………………………………………….Email: :...........................................................................................................

Credit Card Payments: Type of card (Visa/Mastercard)......................................................................................Card Number:…………………………………………………

Security code (last 3 digits on back of card) ...............Expiry date: ................Name on card:...................................................................................

Signed by:......................................................................................................................... Date: ............................................................

Please send to: Pam Sainsbury, The Café Society, Association House, 18c Street, Chepstow NP16 5DB. Fax 01291 630402 or email to pam@cafesociety.org.uk

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REVIEW

Caffè Culture’s artisan appeal For two jam-packed days in May, London Olympia revelled in the delightful aromas, tastes and sounds of the café and coffee shop industry as hundreds of exhibitors and thousands of trade visitors came together to network, promote and appreciate the most recent developments and latest trends in this burgeoning sector.

4,500 visitors Over 200 exhibitors and upwards of 4,500 visitors made their way to London on the 14 and 15 May 2014 for the ninth edition of this event which remains a major focal point of the industry, attracting buyers from big chains, smaller independent operators and those looking to make the most of the significant opportunities available from a quality hot beverage and food offering.

New to this year’s event, visitors were full of praise for the Artisan Food Market.

Bringing together a host of innovative independent companies and a vibrant display of delicious, mouth-watering products all made with the highest quality ingredients, the market created a bustling village-like atmosphere on the show floor.

Also new to this year’s show was a comprehensive seminar programme focusing on the rapidly growing street food market, led by Richard Johnson, author of Street Food Revolution and the voice of the street food scene in the UK. This programme saw hundreds of engaged visitors make the most of this free expert business advice.

“This year’s show has been a fantastic success, attracting a very similar number of visitors to last year’s show, something which only goes to show the stability in the market,” said Cheryl Carroll, event director. “With the event showcasing an extensive range of new products and services and with an enlightening schedule of business seminars and product demonstrations which were extremely well attended, we have received some very positive feedback.

“New additions and features such as the Artisan Food Market and Networking Café on the show floor and a focus on the growing trend for Street Food and

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Artisan Baking allowed visitors to glean insights and tips from those who are championing these opportunities. All in all, the general feedback from exhibitors and visitors alike has been resounding in the fact that the Caffè Culture Show continues to be the pinnacle trade event in the industry.”

Quality leads Martin Perry, general manager of Qualitasse, importers of quality coffee and espresso machines commented: “Certainly, our experience was fantastic – we had twice as many enquiries as we had hoped for, and so we were very, very pleased with the show.”

Amanda Grove, marketing manager at Magrini, added: “It was busy! From opening, we were rushed off our feet – we’ve gained the most leads we’ve ever taken at Caffè Culture. We’ve already rebooked for next time.”

Verde Coffee’s Clare Denning was also delighted by the quality of the leads received from the show, commenting: “We think that the show’s been very positive. We were able to spend our time talking to people who are exactly the right target market for us; from people starting up new business through to long-running cafés, as well as distributors and established restaurants, there was the perfect mix of visitors.”

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REVIEW

Stomach-friendly coffee Polish coffee company, PPK Astra (www.astra.com.pl) – who say that they place emphasis on the healthiness of their coffee and tea products - participated in the Caffè Culture show as an exhibitor showcasing their Astra ProComfort product range for the first time (aimed at people with stomach and digestive considerations).

PPK Astra produce natural green coffee, meaning that their coffee provides a rich source of chlorogenic acid and also includes the full content of caffeine, say the firm. They also produce a roasted coffee espresso - a blend of organic Arabica coffees with a lower level of irritating substances (C5HT) making them suitable for people with stomach diseases and digestive problems, point out the company (this product was launched in 1991 and was the first stomach-friendly coffee in Poland).

“Our coffee is the only coffee which is mechanically treated without steam and chemical compounds and is produced on a base of Polish patented technology.

The reduction of the irritating substances in coffee proceeds in a natural way without the use of chemicals or hot steam. The level of irritating substances in Astra Coffee which is measured by the content of Carboxylic Acid (C-5-H-T) is the lowest comparing to other producers from stomach friendly coffee segment,” explains PPK Astra’s Paulina Trzewiczek.

ProComfort Espresso features a unique blend of organic Arabicas from Latin America and Africa and offers an intense, pleasant aroma of citrus and tones of chocolate thanks to the content of high quality Robusta it is strong and stimulating and has well-balanced body.

ProComfort unroasted coffee - ProComfort Green Coffee – is subjected to a mechanical cleaning process, and therefore has a new, delicate taste. Green coffee is rich in minerals and vitamins, which in the process of roasting escape from the coffee beans. However, green coffee has been found to have a significant anti-oxidant effect, as well as a full content of caffeine.

PPK Astra was founded in 1973 and till 1989 was the biggest coffee producer in Poland. 100% of production was implemented on the base of high quality Arabica from Colombia and India, and in 1991 Astra introduced its Stomach Friendly Coffee - the only coffee in this segment produced without using hot steam and chemical compounds, say the firm.

The level of irritating substances in Astra Coffee is measured by the content of Carboxylic Acid and is the lowest comparing to other producers, say the company.

Their Stomach Friendly Coffee is produced on the base of patented technology and has become a leader in the Polish stomach friendly coffee segment. In order to provide a high quality healthcare product, the company uses international standards of quality assurance according to PN-EN ISO 22.000:2006 standard and production is implemented with the use of machines from companies such as Rovema, Bosch and Probat Werke.

In 2013 Astra launched an "Astra for the Stomach" foundation, its main goals including promotion of health and healthy lifestyle, prevention of stomach diseases by educating the society and helping people with stomach problems (financing consists partly of coffee sales profit, donations from private people and fund-raising during events).

Free advice The Caffè Culture Business Theatre and the Caffè Culture Taste Experience Stage in association with Unox once again proved to be a big success drawing big crowds keen to gather free business advice from industry experts across all areas of coffee shop service and see live demonstrations on ways to improve beverage and food

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preparation and presentation (a full list of exhibitors, together with details of the new products showcased can be found at www.caffecultureshow.com).

“Lots of new start-ups came onto our stand, enquiring about the range of products, and we’re already considering renewing our presence on the same spot next year. We had a cracking location

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REVIEW

opposite the Taste Experience Stage, and I think that’s helped drive traffic onto the stand, so all in all I’d say it was a very successful show,” said Ian Lucas, out of home sales manager for Lotus Bakeries.

“The show was great. Warm and sunny with lots of visitors from cafés and small shops, but also a surprising amount of people from bigger companies as well.

And it felt fantastic to be an award-winner, too!” added Tony Goodman, CEO of Ten Acre Crisps.

Award winning Cimbali (www.cimbaliuk.com) stole the opening day of Caffè Culture 2014 by scooping ‘Best Innovative Product at the Show’, for its ground breaking Perfect Grinding System (PGS), a fail safe, proven technology designed to guarantee a consistent coffee quality with every brew cycle, irrespective of the skills of the barista.

Cimbali PGS technology was developed to help compensate for some of the challenges operators can face on a daily basis (the industry is known for a reliance on casual and unskilled staff and a consequence of that can be a drop in coffee quality).

“Using Cimbali PGS means it doesn’t matter if the barista started yesterday or

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has years of experience, the coffee will always be delivered to a pre-determined quality,” explains Carl Bjorkstrand the managing director Cimbali UK, who collected the award at the show.

PGS self-adjusting technology ‘talks’ to the coffee machine through the working day and regulates the grind as required.

This eliminates the need for regular ‘espresso checks’ and daily adjustments to the grinder which although are essential to maintain the coffee quality, often get forgotten about, especially when there are queues at the till.

New launches Casio Electronics UK used the show to announce the release of a new Hospitality PoS Solution, which includes a business support terminal with an Android™ operating system, as well as sales management applications. This solution will help to streamline store operations and revitalise café, pub, restaurant, retail, and service businesses, claim the company.

Casio cash registers and PoS solutions have become highly acclaimed by food service establishments and retail shops for their ease of use and the extensive line-up available for a range of applications (according to a RJC Research survey in June 2013: Electronic Cash Register Market Shares in Japan, Casio holds the top share of the cash register market in Japan).

The newly released Hospitality PoS Solution is a culmination of the expertise Casio has built in electronic cash register and PoS development, say the company. By pursuing ease of use in the store, and by combining a dedicated terminal with applications and support tools, the new product meets a wide range of needs – for small businesses with just one location, to large chains managing around 200 outlets.

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PROMOTIONAL Q&A COLUMN

A point of order Patrick Brienen (pictured) is a POS (point of sale) system expert and the co-founder of EPOS (electronic point of sale) company, orderbird (www.orderbird.co.uk). Here, in this new column, he answers some of your electronic point of sale queries, and advises on what EPOS can do for your business. If you have an EPOS-related question or query to put to him, send it to clare@jandmgroup.co.uk.

Question I’m in the middle of planning my first coffee shop and obviously I need a till.

There are hundreds of systems out there with lots of functionality. What pitfalls are there to look out for? What options do I have?

Theo Petrides, Café Cycle, London Answer Classic cash registers are usually easy to use and affordable. Ease of use is the key, however. You want to focus on your

customers - not the POS - though cash registers are lacking organisation and risk data loss. So an alternative is a modern PC-based EPOS system that lets you crunch your sales data on an item base and record revenues so that you know your best sellers. The downside can often be a complicated interface and significant upfront investment, but a new breed of tills are tablet based POS systems that combine the best of both worlds. orderbird POS, for example, is an iPad-based till set up especially for the needs of hospitality businesses. At a fraction of the cost and complexity of the EPOS systems used by the big chains, it’s a one-stop business solution that’s mobile, easy to set up/use/edit with all the functionality operators need to streamline their business.

Question I run a coffee house in Dorset for more than ten months now. We will open a second and bigger outlet with a cafe garden. We are using a very complicated system in our first outlet that costs a fortune. Now we’re looking to process all orders inside and outside to avoid long ways for our staff. What’s your recommendation?

Julie Rose, J’s Garden Dorset Answer Have you heard of wireless ordering, Julie? Your waiter takes the order at the table with just a few simple touches on a mobile device. The order is then sent wirelessly to dedicated printers positioned in the kitchen and bar, for example. Then, while your waiter continues to take care of your guests, the cook and bar-keeper can get started with the order.

We have found that some big outdoor cafés have been able to work successfully with orderbird’s wireless

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Background Recently launched in the UK, orderbird’s multi-award winning orderbird iPad Electronic Point of Sale (EPOS) System has been specially designed for cafes and small to medium businesses in the hospitality sector, focusing on being affordable, easy to use and quick to set up so as to offer great functionality as well as save caterers time, money and stress. ordering on mobile devices such as iPod, iPhone or iPad. They are able to organise the entire ordering process, and it’s really easy to use - especially during rush hours when having such a facility can be a real revenue driver. A wireless option means that your team saves time running back and forth and so is able to serve more guests at a time.

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afternoon tea Far from being under pressure from coffee, tea is becoming a more premium beverage experience as consumers demand more exotic and diverse flavours out of home and in the retail environment. The sector is seeing more tea-focused products and outlets being launched, and as we outline here, traditional afternoon tea is continuing to experience a resurgence.

A sense of occasion The stately home that hosted Heston Blumenthal’s afternoon tea with a twist in his current Channel 4 series, Heston’s Great British Food, has announced that it will host three more afternoon tea events in the Victorian Orangery on 26, 27 and 28 August, showing just how popular this British tradition still is (prices for this premium tea experience start from £25 per head).

The house itself is set in 1,000 acres of Capability Brown parkland, has 28 bedrooms, and is primarily used as an exclusive use venue for private house parties, weddings, celebrations and business events. Its rich history dates back to the Doomsday Book, while in recent

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times it has taken its place on the global stage by playing host to events such as the G8 Summit (1998). In 1986 the park and gardens, house and historic collections were gifted to the nation by the Earl of Bradford, since which time it has been in the care of the Weston Park Foundation, a charitable trust.

Weston Park’s Great British Summer Afternoon Teas include traditional finger sandwiches, pastries, cakes and cream scones, alongside one surprise Hestonesque twist on a traditional treat, and all served up against the beautiful backdrop of sparkling chandeliers and spectacular views out across the gardens and parkland of Weston Park, a 17th century stately home on the Shropshire Staffordshire borders.

The UK, which already has the highest per capita consumption of tea in the world, is seeing a huge growth in sales of premium teas, healthier green teas and herbal infusions, so it should come as no surprise that café, foodservice and hotel operators at large are taking advantage of this trend to cash in on the lucrative afternoon tea market, and whether they are located in a spectacular location or not.

Not to be underestimated “With ever more regularity, consumers are searching for a special experience when out-of-home; meaning the burgeoning popularity and profitability of occasions such as afternoon tea shouldn’t be

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TEA underestimated by caterers keen to make a lasting impression,” says John Sutcliffe, out of home & convenience controller for Taylors of Harrogate (www.taylorsoutofhome.co.uk).

“We all know that the British love their tea, and, while we are still consuming as much as ever, the types of tea we now enjoy out-of-home have changed markedly. Consumers are now willing to pay more for something truly memorable and will actively seek blends that offer a balance of quality, taste and value for money. A return to the tradition of afternoon tea has also given rise to a greater consumption of more gourmet or speciality blends. As a result, in the last 12 months, the speciality tea market has grown in value by some 5.2% (Nielsen MAT 25.05.14).

“Sales of fruit and herbal infusions are up 12.8% and 7.5% respectively with green tea growing by 17.5% – an indication of just how adventurous customers have become in their tea tastes.”

Taylors of Harrogate have recently partnered with the Royal Botanic Gardens to launch its latest range of fruit and herbal infusions – six contemporary blends inspired by classic British ingredients and world flavours (Blackberry & Elderflower, Sweet Rhubarb, Chamomile & Vanilla, Peppermint Leaf, Spiced Apple and Lemongrass & Ginger).

Made using the finest fruits and herbs, say Taylors, and certified by the botanic experts at Kew – a world leader in plant

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science and conservation – the new range allows caterers to tap into the expanding fruit and herb tea market, which has grown by 8.99% in the last year to a market value of £65.8m according to Tea and other hot drinks – UK (June 2013, Mintel).

Available in 5x20 cases, the infusions are caffeine-free and contain no added sugar. This all natural range also comes packaged in a bright, stylish, Kew stamped box offering high standout on the counter.

“We’ve also seen a real shift in demand for super-premium loose leaf teas,” adds John Sutcliffe. “The beauty of these varieties is that they instantly give any offering a high-end feel making them ideal for caterers looking to put on a premium offering or to support an afternoon tea proposition. There are 13 loose leaf blends available from Taylors of Harrogate in 1Kg bags - from consumer favourites such as English Breakfast, Earl Grey and delicate Darjeeling to more unusual blends such as China Rose Petal, Lemon and Orange and Taylor’s house blend, Tea Room Blend Tea (perfect for afternoon tea menus).”

Top five afternoon tea tips “As the renaissance of the traditional afternoon tea and all its ceremonies show, tea is as much about the experience around it as the brew itself and operators that want to charge a premium for their tea need to pay as much attention to presentation as they do selecting the blends,” John Sutcliffe continues.

“Confirming tea’s deep cultural roots, research from Mintel also found that three out of four tea drinkers regard tea drinking as ‘part of being British’ and the majority enjoy the ritual of drinking tea. Thus, our top five tips are as follows.”

1. Encourage staff to try the teas themselves. It will help them understand why Earl Grey works well with a slice of lemon, and why milk is not a good mix with green tea and infusions.

2. Take advantage of Taylors’ tour and tasting days to help staff really get to grips with the blends and build the confidence to talk about them and make recommendations to customers.

3. Make sure you match quality teas with quality crockery – chipped or stained cups and saucers don’t give a good impression.

4. Consider playing up the heritage of your tea with accessories (Taylors’ aprons and Yorkshire Tea branded teapots and milk jugs, for example).

5. Always serve milk on the side, if it is needed, so customers can customise the strength of their brew to suit their individual tastes.

Novus Tea’s Persian Pomegranate.

Helpful guidance It is clear then, that for this quintessentially British experience, an inspiring menu needs to be assembled, combining home-baked treats, sandwiches and, importantly, a range of top quality, gourmet teas.

“When selecting a tea supplier, you should consider not only the teas themselves, but also the level of on-going support they can provide for your venture,” says Allan Pirret, sales director of Novus Tea (www.novustea.co.uk). “In addition to delivering the very best teas, a good supplier should be able to guide your menu and tea choices, help train staff in all aspects of tea service and provide business development strategies to ensure your plans succeed.

“In order to increase revenues, you’ll need to demonstrate to your customers that they’re getting great value from your premium tea offering. So, apart from getting the range of premium tea right, it’s important that you convey this sense of value through excellent presentation and serving of the tea, as well as the ‘selling’ ability of your staff.

“You’ll need to make sure all your staff are knowledgeable and enthusiastic about your tea range, in the same way that the best baristas know their coffee inside out.

In order to effectively up-sell and premium-ise your tea offering, your staff need to understand the origins of your teas and why they are different from ‘standard’ teas.

“This means that they should be able to appreciate the flavours you’re offering, and be able to explain these to customers, aided by your tasting notes. And, to make sure all your flavours arrive safely in your customers’ cups, your staff need to value the correct storage and serving methods for your tea. Initial in-depth training and on-going support should be provided, as well as manuals for future reference and reinforcement.”

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TEA Café operators wanting to maximise tea sales will need to take as much care over choosing their premium leaf tea range as they would over coffee beans, feel Novus, and so if customers have previously only been exposed to ‘dust’ tea options - which are often tasteless and insipid - premium leaf teas with their fuller, cleaner, sharper and stronger flavours will often help convert them towards the taste of ‘real’ tea.

“For tea connoisseurs, you’ll want to offer something different - preferably something that’s not available in all the supermarkets,” adds Allan Pirret. “We would recommend starting with a compact choice of premium leaf teas, covering the major segments of the market - English Breakfast, Sapphire Earl Grey, Dragonwell Green, Egyptian Mint, Persian Pomegranate and Citrus Chamomile, for example - before introducing a wider range and/or occasional special menu offers.

Fruit options which are bursting with deep flavours are currently proving very popular, as are green/white teas - these include White Pear & Ginger and Fleur D’Orient Oolong.”

Hot water on tap – Vivreau’s Vi Tap.

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To help promote your tea offering, Novus also recommend merchandising and branding ideas by personalisation of display items and marketing materials, tasting notes, infusion instructions, tea timers, loyalty cards, posters, table talkers, tea chests and menus.

“The process of making tea remains a tradition in the UK, so perfecting it is of the upmost importance when considering implementing an afternoon tea service,” agrees Stephen Charles, managing director at Vivreau.

“During preparation, the water must be boiling hot; this will ultimately result in a much more vibrant beverage – most importantly for certain flavours of fruit and loose leaf teas – as it allows the tea leaves to infuse fully. Not doing so can result in a beverage that is somewhat diluted in flavour.

“Equipment that works efficiently and improves the clarity and taste of the water will assist dramatically, and the Vivreau Vi Tap, for example, is an innovative water filtration system that serves boiling hot water at the touch of a button. Its installation eliminates the need to re-boil a kettle with every tea order, and with its inbuilt power-saving option, energy bills can be kept at a low.

“What’s unique about Vivreau filtration systems is that they are quietly considerate of the environment and work to reduce wastage. The Vi Tap dispenses water from a mains-fed supply, meaning that there’s no outsourcing of pre-filtered waters in order to get the best from a beverage. As it serves chilled (still or sparkling) water as well as boiling water, it means that Vi Tap could assist in other sections of the operation.”

Cake matching “Simple sandwiches make up the savoury part of a traditional afternoon tea, but the rest of the meal is made of scones and ‘dainties’, and from a sweet point of view these cakes should be light and most importantly, complement the flavour of the tea,” advises John McFarland, MD of Sugar and Crumbs.

“We create all-natural flavoured icing sugars and cocoa powders to help café owners, hotels and bakers create unique flavours and are well-versed in providing the products that work best with different drinks.

“We’ve certainly seen a rise in the popularity of traditional ‘English’ flavours such as our Cherry Bakewell - particularly in the summer - but there are other flavours that also work well with certain blends of tea.

“Earl Grey is the tea many people choose to drink in the afternoon. It’s made

from the rind of the bergamot orange, a fruit grown mostly in Italy and for that reason, similar citrus flavour cakes such as Lemon Drizzle work well with it.

“We also sell Orange Zest icing which works very well with Earl Grey.

Alternatively, dark chocolate provides a wonderful contrast, and our Chocolate Orange cocoa powder complements the tea perfectly, if used in mini muffins or cupcakes.”

The blend used in what we traditionally call English Breakfast Tea, point out Sugar and Crumbs, is stronger and more malty, and although it also includes a citrus peel, people tend to add more milk, which means a slightly heavier cake can be added to the tray.

“Scones are of course the classic afternoon tea treat and to complement them on the cake tray, I would suggest something very light and sweet such as a mini Vanilla iced cupcake,” John McFarland adds.

“And although afternoon tea is steeped in tradition, we’ve seen a growing trend for flavours that provide a surprise, by combining a sweet and savoury taste. Our Chocolate and Chilli flavourings and Salted Caramel are very popular, for instance, as is our new Pink Lemonade.

“Afternoon tea has a real sense of occasion about it: it’s a treat. We help café owners ensure their creations taste as good as they look. Cakes and baked goods are becoming more and more elaborate and the consumer is also getting more and more sophisticated. This means that the flavour has to match up to the expectations created by the cake’s appearance. Until recently, this wasn’t always the case, but with flavoured cocoa powders and icings, in my opinion the taste can match (and even exceed) the appearance.”

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TEA New teas The well-known tea brand, Tetley, says that it has fused favourite blends with on-trend natural flavours to create its new Mood Infusions range.

Launched exclusively for foodservice, this new range allows caterers to serve the right tea for the right moment, claim the brand, so whether customers seek a sense of ‘Calm’, an element of ‘Serenity’, a feeling of ‘Warmth’ or just a ‘Pick Me Up’ at the end of a long day, Mood Infusions sets out to enhance the experience of tea drinking that customers now expect out of home.

Each Mood Infusions blend has been carefully crafted to deliver an indulgent flavour and aroma, say Tetley, and features natural ingredients.

Tetley Calm adds a squeeze of lemon and a sweetening dash of liquorice to the brand’s Camomile blend, while Tetley Warmth mingles orange blossom, peel and spices including cinnamon, star anise, cardamom and cloves with Redbush.

Tetley Serenity is an uplifting choice on menus with its lemon balm and honey base (its point of difference comes from the inclusion of red clover, elderflower and sarsaparilla root - perfect when customers may be feeling under the weather, suggest Tetley), and Tetley Pick Me Up adds a splash of colour and excitement to any hot beverages offer. Bursting with the flavours of strawberries, cherries, raspberries and apples, this variant has been carefully balanced with enticing hibiscus and poppy flowers, say Tetley.

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The Tea Terrace Since 2011, Novus Tea has been the preferred supplier to The Tea Terrace which currently has two outlets located within House of Fraser stores (Oxford Street, London and Guildford, Surrey).

“The Tea Terrace brand is very much a modern interpretation of the traditional English tearoom, where ladies and gentlemen are served by ladies and gentlemen.

Being so closely associated with a department store such as House of Fraser means our customers already have very high expectations of our offering. That's why everything we do at The Tea Terrace has to be of a premium quality,” explains The Tea Terrace’s owner, Ehab Shouly.

“One of the most important decisions we made in the successful building of our premium brand image was in the choice of our tea. We initially decided to use a recognisable tea brand that people already knew, but it quickly became obvious that we were just another café using the same old brand. Because we wanted to stand head and shoulders above other restaurants and cafés, we knew we had to have a strong differentiator at the heart of our business; simply put, we needed a different, more individual, tea supplier.

“So we started a rigorous search for the perfect cup of tea, something for which our customers would want to come back to us again and again to get their tisane fix.

We weren’t just looking for quality tea - we were also looking for a supplier who would support our business in its infancy, help train our staff and, ultimately, grow our sales. Once we had found the right supplier, in our case Novus Tea, our business blossomed; in the last two years our sales with Novus have grown at 54% and 35%, and we’re already exceeding our expectations in the first half of this year.

“We, and more importantly our customers, were hooked on not just the taste but the visibly better quality of tea. When you take a ‘normal’ teabag out of the teapot after it has brewed it looks like it’s full of sediment. However, when you remove a Novus pyramid bag, you can easily discern the big leaves. When we show our customers, they’re amazed because they are used to teabags full of the lowest quality tea - dust or, at best, fannings.

“We love educating our customers about tea - it allows us to demonstrate our passion for quality and is very much part of the ‘added value’ of our overall offering.

We find our customers are curious about the different flavours we offer and, because the tea we use is not widely retailed, it adds to our exclusivity and means they come back to us, time and again, to enjoy the great taste.

“When we first started out we offered only three or four varieties - the most popular teas like English Breakfast, Earl Grey, Green Tea and Chamomile. But, following Novus’s recommendation, we have since started offering the full range, and we always encourage customers to be adventurous and try new flavours. We find that this helps build trust and loyalty; our customers trust our judgement and enjoy the quality and taste of the new teas we suggest. They also have something new which they can then recommend to their friends; it makes them sound like they're tea connoisseurs and brings them back in with more customers.”

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TEA

TEA FUSION: BECKETT’S FARM COFFEE SHOP Tea Fusion (part of Unilever Food Solutions, www.teafusionbylipton.co.uk) – a capsule-based, single serve machine that was showcased at the recent Caffè Culture - is a very forward-thinking, exciting concept, and with its revolutionary brew chamber is helping to add great theatre to the out-of-home tea drinking experience, claims its creators.

It was this that encouraged Jim Thompson, general manager at Beckett’s Farm Coffee shop, to jump at the chance to serve Tea Fusion when he became disillusioned with his previous tea offering.

“We have gone from just dumping a teabag into a cup to the full bells and whistles approach that people love,” says Jim Thompson.

Crowned Midlands Family Business of the Year 2012, Beckett’s Farm is a champion of fresh and premium produce for its South Birmingham customers. Jim Thompson’s enthusiasm is matched by the customer response. Since May 2013, report the business, they have sold between 60-80 cups of Tea Fusion each day – without affecting coffee sales.

Customers such as Jacqui Benson, a teacher, commented: “I’d never seen anything like it, but the Tea Fusion machine caught my eye so I thought I’d try it. I like the fact that the tea was freshly brewed and I loved watching it. It tastes all the better for it!”

Staff at the coffee shop are also delighted because of the impact it has had on both sales and their time. At the touch of a button, Tea Fusion provides a consistently high quality cup of loose leaf tea in less than one minute. The simplicity of the operation allows them to focus their time on other tasks.

Lauren Smith, waitress at Beckett’s Farm Coffee Shop, said: “Tea Fusion is good because you no longer have the mess of tea bags and you don’t have to stand there waiting to make sure the boiling water doesn’t overflow. It’s easier to prepare which means I can multi-task, and the customers love to watch it brew.”

The current 12-strong range of loose leaf teas and infusions has been carefully selected to complement the brewing process and includes innovative fruit and herbal infusions such as Crushed Peppermint and Refreshing Rooibos. There are also classic teas such as Traditional Black and Earl Grey, green teas and more modern and exciting varieties including Indulgent Vanilla Chai and Pomegranate White Tea (all tea Fusion teas are fully Rain Forest Alliance certified, the leaves hand-picked and sealed in capsules to keep them fresh and to retain their delicate flavour, say the firm).

Dorothy Sieber, Tetley marketing director OOH EMEA told us: “By mixing some of our most popular blends with quirky, on-trend flavours, the Tetley expert tea blenders have created an out of home range with a difference.

“Inclusion of unusual ingredients such as sarsaparilla root, red clover and star anise means the Mood Infusions range really does have something new to offer – and it’s sure to get customers talking.

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Made with health-conscious customers in mind, all four blends are naturally caffeine free and can help boost hydration.”

With 20 individually sealed envelopes in each pack, the Tetley Mood Infusions range will give a premium feel to any outlet with flavour combinations created by industry-leading blenders (more can be found out about the range at the Tetley Tea Academy web site -

www.tetleyteaacademy.co.uk).

The Drury Tea & Coffee Company have announced the launch of a new range of high quality tagged and enveloped teabags under the Drury brand. The new range will appeal to a broad cross section of market segments including coffee shops, bars and, in particular, hotels for lounge and bedroom service (they are also suitable for retail resale), say the company.

The new range is available in a choice of five different varieties - English Breakfast, Earl Grey, Green Tea, Camomile and Peppermint. Each is packed in an attractively designed colour-coded plasticised envelope for extended shelf life. The traditional Drury blue background is flashed with a colour coded strip to differentiate the varieties.

Envelopes are packed in individual boxes of 50 with a wholesale price of £2.95.

Alternatively, outers of 5 x 50 teabags cost £13.95, equating to only 5.6p per cup.

“This is a welcome addition to our tea range and complements our extensive range of pyramid teabags. They are going to find a niche in many types of catering and retail outlets,” said Drury director, Marco Olmi, on the launch.

Summer cool Showing the increased demand for more unusual tea flavours, is Sweetbird’s newest addition to its range of tea syrups in the form of Iced Green Tea Syrups in two new flavours - Watermelon and Cucumber & Mint.

Drinking green tea goes way back.

Originating in China, people have been drinking it for centuries and it has gone on to gain popularity around the rest of the world for its health benefits.

Sweetbird advise that all you need to create a 12oz drink is three pumps of syrup, some ice and water (still or sparkling), and something to garnish it with, and in turn offering outlets a high profit margin drink that requires minimal preparation time.

The two new flavours are the latest additions to Sweetbird’s Tea Syrup range which consists of six other flavours (Chai, Original Iced Tea, Jasmine Lime Iced Tea, Passionfruit Lemon Iced Tea, Peach Iced Tea and Raspberry Iced Tea). The new Watermelon and Cucumber & Mint flavours have been launched to provide beverage menus with a delicate and super refreshing touch this summer.

Sweetbird’s Iced Green Tea Syrups are available to order, and free from artificial colours, flavours and preservatives, point out the supplier. Containing no high fructose corn syrup (HFCS), they are also

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TEA GMO free and registered for vegetarians and vegans by the Vegan Society (more information about the new flavours, and the rest of the tea range can be found at www.hellosweetbird.com, including recipe ideas).

Offering some cooling, tea-themed beverages, Esquires Coffee reports that it has just launched a refreshing iced tea range featuring three invigorating flavours. Passionfruit Lemon is a fusion of exotic passionfruit and fresh lemon, whilst their Jasmine Lime is a blend of fragrant jasmine and zingy lime. For more of a classic option, this range also introduces a brand new Peach flavour, and all are made with sparkling or still mineral water.

“After a successful launch in 2013, Esquires Coffee’s Iced Tea range won ‘Product Launch of the Year’ at the Essential Café Trade Awards earlier this year, and we’re sure that these new flavours will go down just as well as last year’s, if not even better!” says Peter Kirton, general manager at Esquires Coffee.

To celebrate the launch of these thirst-quenching drinks, Esquires will also be donating 2p from every sale to Project Waterfall (in partnership with

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Water Aid, Project Waterfall will use this vital funding to provide safe drinking water, good hygiene and improved sanitation to some of the poorest communities in the coffee growing regions of Africa, and to date the charity

has already installed up to 5km of pipelines and four protected water points in the village of Mongo wa Mono in Mbulu, Tanzania, and raised over £130,000 to provide safe water to the area).

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POINT OF SALE

The POS system that analyses trends The Caffè Culture show saw a new POS (point of sale) system being launched to the UK market – orderbird – which helps outlets expedite their orders, as well as build up a picture of their trading performance so as to enable analysis of trends.

Two outlets who came across the system at the show were Bad Brownie and Oxford Organic Deli.

Bad Brownie Since discovering orderbird at the Caffè Culture Show in May, Bad Brownie have been using the system for a number of weeks in markets across London. They use the system via an iPad in a heavy integrated stand meaning it’s secure and stable on the stall (as security was one of their concerns).

“Our business mostly deals in cash transactions direct to customers. We sell gourmet chocolate brownies in a range of flavours and formats across multiple food markets in

London. As this is predominantly a fast, outdoors, rapid transaction based cash business it’s difficult to keep track of what we’ve sold – it takes time and effort at the end of a long day to figure out,” says Paz Sarmah, co-founder of Bad Brownie (main picture).

“Additionally, it’s difficult to analyse trends without the data, this is something orderbird does brilliantly. We can now tell which flavours do better or worse depending on who is running the market for us, and we know what we

should be baking as we can see what’s selling and what is less popular at which markets.”

The more they use the orderbird system, the more they get from it, report the company.

“One of the most useful features is that even when at several different markets on the same day we can check the running total of sales at any time by logging on to the system online - allowing us to get real time feedback on all the markets we are at, at any time,” explains Paz Sarmah.

“As far as functionality goes the ‘favourites option’ is very useful on a busy stall as it allows you to have a large number of items on the menu but only have the most popular items on the main screen. Also it’s easy to use and to see due to large icons on screen.

“Set up was fairly straightforward once we had been given the quick demo the system is logical in terms of making changes/adding items to menu etc, and if you are used to a smart phone you will find it easy.”

Oxford Organic Deli Oxford Organic Deli is split into three core areas which include

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POINT OF SALE

the café and restaurant specialising in homemade artisan organic and gluten free breads, snacks, meals. They are open seven days a week early until late.

Prior to using orderbird, they used good old-fashioned pen and paper, say the company. However, as their business grew, this could not continue as inconsistencies prevailed.

“For about six months we were searching for a solution and we came across orderbird, an all in one POS solution that takes the effort out of taking orders, sending orders and reconciling orders, it’s perfect. orderbird also sets you up with your initial menu, a simple download and your ready. It is

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simply straight out of the box, plug and play,” says proprietor, Trevor Bennett.

“In store we use counter service during the day, customers order at the till, we issue a number, they sit down and we bring them their order, customers can add to the order during their visit with the allocated order number and simply pay at the end.”

And if there’s more than one person in the group? No problem, report Oxford Organic.

“With orderbird parties you can separate the individual orders on one table, making it effortless for groups to pay individually at the end,” explains Trevor Bennett. “With orderbird’s multi device swarm we use two iPads during lunch service and typically set one up for taking payments and one for sending orders.

“We have found that orderbird swarm offers you 100% flexibility and makes you dynamic and innovative in such a fast-paced business. It also saves time and is consequently more efficient. The online back end system my.orderbird is also very comprehensive and simple, so that with a few clicks my accountant has all the information they need.”

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CAFÉS

Destination

café

What are the essential ingredients to creating a destination café? Great coffee? Fashionable décor? Tempting eats? A sense of community, regular social events and a team who work well together? All of the above, it seems!

Think like a peacock!

“Peacocking” - a term taking from the urban dictionary which means ‘dressing for attention’, pretty much sums up the attitude café operators need to adopt in today’s competitive marketplace, feel the UK restaurant and commercial catering design company, Catering Design Group (CDG, www.cateringdesign.co.uk) in order to create a destination outlet (the company has recently won four new contracts worth over £1.4 million, including a contract at the prestigious Lloyds Building for Lloyd’s of London).

Catering Design Group was established in 1990, the company having gone on to build up a rich heritage in interior design, kitchen planning and implementation across the key sectors of retail, leisure, education and B&I. “In the same way peacocks use their feathers to lure a mate, café operators need to adopt this attitude with their interior design to retain existing customers and attract new ones,” says Abi PerryJones, principal interior design consultant at CDG. “A refurbishment of your café space can provide many great benefits to your business – both financially and operationally. Whether you are considering a complete makeover or a simple ‘facelift’, a new look will create excitement, strengthen loyalties amongst existing customers, establish a ‘must-visit’ location for new ones and deliver a positive impact on revenue, profit, footfall and spend per head.”

And it’s all about being fun, quirky and glamorous, feel CDG, who have identified those characteristics as design trends for cafés in 2014. More importantly, it is also essential to use design to tell your story to your customers, advise the company.

“The most successful design spaces

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use furnishings and accessories to tell a story. A pile of daily newspapers and magazines lovingly fanned across a table is not going to cut it with today’s savvy customer,” says Abi Perry-Jones.

What’s your story?

Storytelling is the ‘buzz word’ in interior design in 2014 and is at the very heart of creating a destination. Customers want to understand your story and learn about the personality, culture and values of your business.

The most successful cafés have an individual character and a real point of difference that customers want to buy into, claim CDG. Design is an extremely powerful tool in the art of storytelling and doesn’t need to be expensive, add the company.

“Use framed pictures, statement wall graphics, products and memorabilia to showcase heritage and local history.

Consistency is key and these themes should translate throughout your operation, from the styling of food and retail displays to staff uniforms, menu presentation and signage,” Abi Perry-Jones continues. “Be brave, be bold, be bright with your colours and fabrics.”

Interior design for cafés is slowly moving away from soft minimalist tones, observe CDG with cutting edge café interiors starting to introduce strong, hardedged geometric patterns. Contrasting colours in digital patterns are being seen more and more in fabrics, graphics and floor finishes, alongside bolder more traditional patterns such as ‘hounds tooth’

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CAFÉS operators achieve the right look?

“You don’t need to go over the top to create your destination,” Abi Perry-Jones cautions. “Instead of settling on a single ‘fixed’ look, you can opt for versatile neutral tones and then bring it to life by adding splashes of strong, bold colour and pattern across fabrics, cushions and accessories. “‘Mis-matched’ is the new buzz word on the café scene and is a great tool for café operators looking to create a quirky, edgy look. Think mis-matched furniture, fabrics, textures and finishes which can all look stunning within a café environment.

Consider also varying furniture styles – large rustic reclaimed sharing tables for individuals, families and large groups of friends or, if space allows, opt for a soft seating area to encourage customers to relax and linger. In other words, think like a fashion buyer!”

Creating a destination in 2014 may be about being more fun, quirky and glamorous, but the key is how you use these attributes to make them relevant for your café space, suggest CDG. “I suppose it’s a bit like fashion – we often wonder who on earth would wear those outrageous catwalk creations, but nine times out of ten they make their way into the shops courtesy of designers and fashion buyers who cherry-pick the elements of the design with the widest appeal for consumers and then translate them into a High Street must-have. If café operators adopt this kind of thinking and find their inner peacock, they’ll be well on their way to creating a destination café for their customers,” concludes Abi PerryJones.

The Homemade café’s interior. and checks. Fur and hide are also predicted to become more widely used.

Rich saturated colours are the order of the day, say CDG with the worldwide colour specialist, Pantone, having named ‘Radiant Orchid’ as its colour of 2014. Poetically described as a ‘harmony of fuchsia, purple and pink undertones’, this exotic colour is all about ‘intriguing the eye and sparking the imagination’, say CDG. “We’re also going to be seeing many more rich saturated colours including yellow, turquoise, navy and indigo alongside bright vibrant shades like peacock blue and cobalt,” adds Abi PerryJones.

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“Clever use of these vibrant and indulgent colours, alongside vintage finishes, greys or neutral shades will create warmth, impact and interest within your café space for your customers.”

Don’t forget the finishes With finishes, CDG report that they are now seeing an end to lime-washed, faded and blonde timbers, and in their place say that they expect to be seeing an increase in the use of honey toned woods like cherry and warm mid oaks. Where once upon a time satin stainless steel was all the rage, this, predict CDG, is likely to be replaced by copper and even brass. So how do café

Cheap eats The award-winning café and bistro, Homemade (www.homemadecafe.com), has launched its latest Nottingham venue at the newly restored Pavilion on the Forest Recreation Ground, which forms part of the park’s £5.2m renovation project and its third Nottingham venue, creating six new jobs in the process.

Established in May 2005 by Jasmin Barlow-Wilkinson, Homemade is a cosy, friendly, independent café bar serving homemade food. Homemade currently has venues in Pelham Street in Nottingham City Centre and Mansfield Road in Sherwood.

The city centre venue was named as regional winner and national runner-up in the ‘Best Cheap Eats’ category as part of the Observer Food Monthly Awards in 2010, 2012 and 2013. Open daily, Homemade Pavilion now showcases the best of Homemade Café’s menu.

The outlet’s popular breakfast dishes include Scottish smoked salmon,

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CAFÉS

The Homemade team – left to right, Oliver Parker, Hannah Parker, Ben Mason, Tanveer Hussain, Kirsty Towle and Jasmin Barlow-Wilkinson.

Homemade’s griddled halloumi, roasted beetroot and cous cous salad. scrambled eggs and rocket on doorstep toast, and American pancake stacks served with fresh berries and pure maple syrup.

At lunch, diners can choose from a rotating selection of specials, featuring Homemade’s signature Foxy’s Fish Finger Sandwich, Pork Schnitzel, Italian-style meatballs and a griddled halloumi, roasted beetroot and cous cous salad. There is also a wide selection of hot and cold drinks, as well as Homemade’s legendary cakes, including its famous chocolate brownie.

Homemade reports that it has also signed a deal to become one of the only local suppliers of Gelupo artisan gelati ice creams and sorbets (flavours include bitter chocolate, pistachio and tiramisu).

Expansion The opening has created a total of six new full and part-time positions, including one front-of-house apprenticeship and after a successful opening, Homemade’s creator Jasmin Barlow-Wilkinson believes that her team could soon be expanding further.

“Since opening, we’ve actually been much busier than expected. The Forest Recreation Ground really has been brought back to life by the recent restoration work

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and is being widely used once again,” says Jasmin Barlow-Wilkinson.

“Our menu is a ‘best of Homemade’ featuring a selection of some of the most popular dishes from our other two venues.

We’re very much catering for everyone, with a wide selection of traditional board games to keep people entertained and a dog-friendly welcome. We expect to offer more apprenticeships as word continues to spread, so we’ll need more hands on deck!”

As Jasmin Barlow-Wilkinson adds, a recent meeting with celebrity chef Jamie Oliver has given her inspiration for the future direction of the venue.

“I recently worked with Jamie when he filmed an episode of Jamie and Jimmy’s Friday Night Feast in Nottingham, focusing on Colwick cheese. I’ve always admired the way he works and particularly the ways in which he encourages the next generation of food industry workers,” she says.

“Ultimately, I would love Homemade Pavilion to be staffed mostly by apprentices, much like Jamie did with his restaurant Fifteen. There are some hugely talented young people here in Nottingham and they fully deserve the opportunity to

showcase their skills and expand them even further.”

Homemade Pavillion at the Forest Recreation Ground is the latest addition to the Homemade Café family, with venues also open on Pelham Street in the city centre, and on Mansfield Road in Sherwood as part of A Room Full of Butterflies gift shop.

Getting to know you At Harris+Hoole, the company’s head of property, Tom Springett, defines the ethos of their increasingly prevalent brand as encompassing three pillars – “great coffee, happy people and local friends” – which goes a long way to explaining how they see their role in the future, as well as how they define themselves in the current coffee market place, and how they compare to the competition in terms of being a destination outlet in their own right.

Since its inception, it is fair to say that Harris+Hoole has not been without criticism with accusations that it is purely ‘masquerading’ as an independent, even apparently individually ‘family-run’ stores concern, when in actual fact it has a 49% financial backing from Tesco (who when pushed will insist that it is the founding Tolley family who ultimately ‘control’ things, shaping decisions and the nature of any expansion plans).

However, for many fickle customers

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CAFÉS

who have reviewed their coffee shop allegiances in recent times (after events such as the tax payment provision criticism of Starbucks), it is perhaps perfectly understandable that they can’t

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help but see this latest brand as simply being a way for a major British corporate to secure itself a share of the coffee shop pie (particularly when such corporates are looking for other up and coming revenue streams in the wake of pressure on their existing core business).

When asked about this aspect of things, Harris+Hoole’s consistent response is that they do not try to hide the Tesco involvement (it’s outlined on their web site), and that they are simply, as Tom Springett describes things, “getting on with it” - opening more successful stores that serve great coffee and tasty food, and that have great appeal to a wide range of people in their immediate local communities via not only the style of shops created (the rustic, pared down style is favoured with an emphasis on the theatre of coffee-making), but the events they host and the atmosphere within.

When it comes to the footfall associated with a new site, they are interested in the “chimney pots” (local residents), nearby offices and tourist potential, says Tom Springett, and far from dissuading people who might linger while they work over a coffee and their laptop, instead they work round them, encouraging them to stay and feel welcome by offering top-ups and providing

the right environment in which they can feel comfortable (the Crouch End store, for example, has a special extra back end room area with appeal for people who like to treat their coffee shop like their office).

First and foremost though – and the main thing that distinguishes them from the competition, feels Tom Springett - at a Harris+Hoole your coffee is not made by machine, but crafted by a well-trained and skilled barista who will tailor your beverage for you, and also interact with you (perhaps telling you about the beans and source of the coffee itself, or discussing the temperature of the milk so that your coffee is just right and meets your preferences and expectations). This, in its own right, can be a big draw for many customers who are increasingly knowledgeable and picky about the way their coffee is served; certainly customers who are more prepared than some years ago to send back a poorly-frothed cappuccino.

Harris+Hoole’s food menu is also in tune with the ‘hand crafted’ theme. In fact, their food sales have been higher than expected, reports Tom Springett, showing just how important this aspect is when creating a destination coffee shop.

“We spend a lot of time crafting our food offering and have found that people

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have really liked our artisan approach. The food part of our menu can be an indulgent aspect for many people, whether it’s a sweet pastry or freshly-made sandwich. All our food is made to be consumed that day,” explains Tom Springett.

Add to that Harris+Hoole’s commitment to the exciting possibilities of the latest innovative payment systems – whereby you might have ordered your coffee ahead of time on your mobile device at the nearby tube station, before you’ve even entered the store – and there’s another reason to regularly buy your daily brew at a Harris+Hoole. For while you’re waiting for your name to be called out in the store when your barista-made coffee is ready, you can be multi-tasking yourself and involved with other things, not least your mobile device or laptop, perhaps, or freed up to go and meet up with friends and colleagues who have already arrived.

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In order to make sure that things can indeed run smoothly on such a regular and reliable basis, Tom Springett points out that they are always reviewing things, not least the ‘customer journey’ in store. So if something can be speeded up, or improved upon, it is. Regular individual store analysis and checks means adjustments can be made or speedy retrofits undertaken whether this be an additional coffee machine, or a tinker with the lay-out “We are learning every day,” adds Tom Spingett. “It would be arrogant of us not to be. We are always paying careful attention to our shop design and the effect it has on the flow of customers. We have added the words ‘better coffee’ on signage, for example, for better messaging, and in one instance we simply turned a machine around so that consumers were better able to watch their coffee being made. This increased the theatre, conversation and interaction.”

Having now had two years’ experience of the UK market, it is clear that no two Harris+Hoole outlets risk being perceived as being the same, and the brand very obviously has its eye on continuing to pursue a demonstrable community focus.

Indeed, in a past Guardian newspaper article (Customers criticise 'indie' image of the coffee shops part-owned by Tesco,

January 2013), co-founder Nick Tolley was quoted as saying Harris+Hoole was "trying to create a shop that's local to the community", with localism being so key, he said, that the level of bonus payments would be based on the "extent to which they (stores?) are part of the community".

Tom Springett talks about an approach of yimby-ism (as opposed to “nimby-ism”) – in other words, an enthusiastic “yes in my backyard” to a Harris+Hoole, as opposed to a negative “not in my backyard”, after a spell in which many towns and cities across the country have tried to resist the presence of what they see as ubiquitous chains.

The aim then is to make sure that when a Harris+Hoole arrives in your area (they are believed to have expansion plans for some 60 more stores, and are gradually moving away from the South East to places such as Cambridgeshire), it acts as a relevant and vibrant part of it – a place where people want to go to, rather than try to avoid (as has arguably become the case with some brands in not just the coffee shop sector, but the retail environment as a whole as people seek to individualise their lives, support local businesses and enjoy locally-sourced products).

So how is this difficult balancing act achieved? Individual store managers (presumably with local knowledge themselves), are vital, and they are encouraged to come up with, and then promote, ideas for events to gain the interest of their particular client base and local community. Indeed, individual ideas, creativity and ambition is positively encouraged at Harris+Hoole, with staff required to get involved and take responsibility, perhaps to some extent reflecting the entrepreneurial spirit of the founding Tolleys.

Community events could be anything from the child-friendly cupcake making sessions to live music sessions and other arts-inspired events taking place at the Crowborough store. Dog walking clubs have been set up. Pub quizzes have also taken place. With a Harris+Hoole due to open in Aylesbury close to a cycle path, it is easy to see that this latest addition to the chain may well become a focal point and rest stop for local cycling clubs.

In fact, the potential for such local event tailoring is seemingly endless, depending on the interests and preoccupations of the immediate locality. And when done well – an appealing food offering being just as vital as good coffee, notes Tom Springett - it seems that British consumers are willing to ‘forgive’ a perhaps misunderstood allegiance with a much bigger, stakeholder brand.

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ENERGY

Improving

energy efficiency

Energy bills generally make up a significant proportion of overhead costs for businesses in the hospitality industry.

Improving energy efficiency can help reduce these costs, keeping your business profitable, advise the energy company E.ON. Significant savings Hotels and restaurants can often make significant savings on energy bills by upgrading equipment, improving energy efficiency and changing behaviour. This ranges from simple measures such as identifying the most energy-hungry appliances to replacing old or inefficient heaters and refrigerators.

For food businesses, the kitchen is the biggest source of energy consumption, responsible for almost half of energy used.

As well as equipment involved in the preparation and cooking of food, ventilation, heating and air conditioning are all major contributors to energy bills.

The top three draws on power for most businesses are room and water heating, air conditioners and refrigerators.

Energy and money saving tips for restaurants 1. Keep cool, cleverly – your customers’ comfort is key, so being able to control settings is invaluable. Time it so the temperature’s right as people begin to arrive, and starts to cool towards the end of business.

2. It’s the same for produce – this depends on what you’re cooling. It must be cool enough to provide proper food safety and quality but don’t set it too low – for every 1oC you cool things down, the energy used goes up by about 2% (http://www.carbontrust.com/media/13 055/ctg046_refrigeration_systems.pdf).

3. Modern high-efficiency condensing boilers are 90% efficient, whereas running costs on older boilers can be

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over a third higher (modern boilers convert gas to heat with 90% efficiency whereas older boilers can lost over 30% - http://www.which.co.uk/home-andgarden/heating-water-andelectricity/reviews/boilers/page/faqs/).

4. Heat water at the point of use – in areas with light usage, like staff rooms and toilets, it’s much more efficient and will let you turn the main boiler off in summer.

5. Choose LED spotlights – they use less than a fifth of the energy of tungsten halogen bulbs (using a 7W LED instead of a 35W tungsten bulb saves 80% on energy costs www.carbontrust.com/media/147025/c tg010_display_lighting_aw.pdf).

6. Use motion sensors where possible so that you light toilets, cellars and stockrooms only when needed.

7. Don’t leave items on when not being used, or pre-warm ovens and the like hours before they’re needed (pizza ovens, conveyor toasters and hobs are common culprits for overuse).

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Cheeky chargers Britons are becoming a nation of ‘cheeky chargers’ with over half the population topping up devices in locations such as hotel and restaurants. However, observe E.ON, the good news for businesses looking to recoup the price of that power is that over a third of those surveyed were more likely to visit a business which lets them plug in – with a further 14% saying they would consider spending more with the business in return. The top locations for charging up a phone, laptop or tablet were pubs and bars, closely following by hotels, cafés, restaurants and libraries.

“There does seem to be a general expectation from customers now that they should be able to charge their phones or tablets whilst having a drink,” explains Sue Bird, landlady of the Royal Oak pub in Knaphill, Surrey.

“It is not uncommon for us to find several of our plugs in use, despite the fact no one has actually asked to use them. Not only that, many of our customers even expect us to provide the chargers themselves!”

E.ON has been raising awareness of ‘cheeky charging’ to help businesses achieve a balance between customer service and maintaining energy efficiency, including advice on some basic steps: 1. Track customer charging – E.ON’s research shows that some people charge multiple devices at once, while on-the-go. Be aware that each ’cheeky charge’ will add to your overall energy consumption and different devices can use very different amounts so make a note of how, what and when your

8. Use sensor grills – new models can detect when something is placed on the grill and heat up in seconds, saving up to 75% in energy (http://www.greenhotelier.org/ourthemes/energy-efficiency-in-thekitchen/).

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Energy toolkit E.ON report that they have created an Energy Toolkit - a package of help and advice for small business designed to cut costs but delivered in a way which doesn’t disrupt normal business life.

Customers can request a free wireless energy monitor giving a real-time display of how their electricity use stacks up, and access free bespoke energy efficiency advice relevant to their business. Simply by monitoring where energy is used and being able to compare can help highlight exactly where businesses are using the most power, and identify potential courses

customers are charging.

2. Monitor the impact – you may have planned for a certain weekly or monthly energy budget based on your regular use of key appliances or machinery, so check on your bills to see if consumption fluctuates unexpectedly. With the availability of smart meters and other energy management systems, businesses can now get up-to-the-minute information in real time.

3. Seek advice – your electricity supplier is best-placed to offer insight on all aspects of your daily energy use as well as how to reduce waste. Talk to them about the equipment you use, your basic requirements, and any concerns you might have about unanticipated electricity use, such as customer charging.

4. Weigh up the benefits – based on all the information you have available, decide if the benefits of ‘cheeky charging’ outweigh the potential cost to your bill. Talk to customers and, if you don’t want to introduce an outright ban, consider setting some ground rules on the amount of time, type, and number of devices allowed.

To find out more about how E.ON can help businesses save energy, call 0330 400 1148 and let them know you’re a Café Society member, or send the team an email to sme.partnerships@eonenergy.com.

Data source: Independent research carried out amongst 2,000 UK consumers by Vision Critical, in July 2013.

of action. The wireless energy monitor updates every 10 seconds so you can instantly see the impact of turning appliances on or off.

To help with relevant advice, E.ON says that it also offers all its business customers a tailored energy saving advice line, where advisers get to know a customer and their business to see where and when they are wasting energy and by identifying areas where changes can be made to improve efficiency (call 0330 400 1148 to speak to E.ON about how they could help your business, or email them on sme.partnerships@eonergy.com).

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Making more of

The important aspect of milk to a coffee shop’s success is more widely acknowledged than it has been, but is there more that could still be done? From the type used to the way it is handled by an outlet’s baristas, there are plenty of aspects to consider.

Milk matters “When it comes to coffee, milk matters particularly for varieties such as lattes and cappuccinos where it makes up a large part of the beverage,” says Janice Findlay, marketing manager for Rachel’s Organic Milk.

“And whilst the quality of the coffee itself plays a huge part in the overall taste, the milk that is used is also an important aspect – and one often overlooked.

“Using an organic milk such as Rachel’s can give outlets a key point of difference, and demonstrates a commitment to quality as well as adding value to your hot beverage offering. Many outlets will highlight that their coffee beans are organic and Fairtrade, but then mix it with normal milk. Any operator that

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wants to seriously highlight their organic capabilities should be using organic milk.”

Rachel’s Organic milk (www.lactalisfs.co.uk/rachels) is available in one and two litre formats and comes from cows that graze freely in rich pastures with lush green grass and clover, say the company.

“Untreated without any artificial fertilizers or pesticides, the result is naturally nutritious skimmed, semi-skimmed and whole milk – ideal for creating the perfect cup of coffee,” adds Janice Findlay.

Help at hand “As a nation we have embraced coffee culture and we love our espresso-based beverages (EBB’s), but as our knowledge and appreciation increases we also want to be able to taste the coffee

rather than just the milk!” says Barry Kither, sales and marketing director at Lavazza.

“We all know that a great cappuccino or latte relies on careful frothing to ensure that the all-important coffee taste can be appreciated through correctly textured milk. And that’s where the skill of the barista and the quality of the coffee and equipment comes in. Both the temperature and the texture of the milk are vitally important in order to produce the quality in the cup.

“Once the basics are mastered we are always happy to elevate the process by showing operators how to create latte art designs so that they can totally wow their customers. At Lavazza, we invite all of our customers to attend a professional training session where they will learn to create high quality EBB’s. We are well aware that a great cup of coffee can only

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MILK be achieved by getting all of the key elements right.”

Also helping baristas with the key task of producing consistently well foamed milk is a range of new, super-accurate milk temperature stickers from Cream Supplies.

Called TempTag, the stickers have been designed to give baristas an instant indication that steamed milk has reached its optimum temperature. It is far more convenient to use than a thermometer, claim Cream Supplies - there being no obstruction to circulating or pouring meaning it is easier to develop a microfoam and create latté art. Also, point out the company, the stickers can be more hygienic than a thermometer as the sticker has no direct contact with the milk itself.

It is the precision of the colourchanging nature of the TempTag which allows baristas to steam milk consistently time after time as, once the milk reaches its ideal temperature, the TempTag instantly reveals a bright yellow window, thereby giving a clear visual indication that the milk is ready.

TempTag’s patented technology has been developed for both dairy and nondairy milks, and once applied to a milk jug it will last for between three and six months, depending on how it is treated, say Cream Supplies. A jug with a TempTag can be put into a dishwasher (below 80° C), but hand washing will extend its life.

The TempTags are available in packs of 12, comprising 4 x full cream tags (brown, reacts at 65° C), 4 x skimmed milk tag (beige, reacts at 65° C) and 4 x soya milk tag (red, reacts at 58° C).

The first two packs (brown and beige) can be used with any dairy milk, including semi-skimmed as well. The purpose of alternative colours is to help operators distinguish between two types of dairy milk to help avoid cross contamination, and the last one (red) is specifically designed for use with all non-dairy milks – not just soya.

Pickwick’s Country Kitchen (previously Pickwick’s Caffè) is centrally located in historic Wells, England’s smallest city, and is benefitting from using the TempTags.

The plethora of attractions in the area draws many tourists and, as the largest independent café in Wells, Pickwick’s is especially popular and its 90 covers are usually filled to capacity, meaning it’s a busy place. Efficiency is very important to the running of Pickwick’s as Alan Hicks who, with his wife Jane, owns and runs the place, explains.

“We have lots of systems in place to make sure service is fast and that customers aren’t kept waiting. We’re a table-service operation, so don’t generate queues, but we still aim to fulfil orders

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fast,” says Alan Hicks.

“One recent improvement has been the implementation of a new method of monitoring milk temperature when foaming milk for coffees without using traditional-style thermometers.

“I read about TempTag in a leading café supplier’s leaflet, tried it and love it. The tags work far better than thermometers and, because staff don’t have to contend with an obstacle protruding from the jugs, we’re actually getting much better results with our foamed milk across full fat, skimmed and soya.”

A pack of 12 tags is priced at £12.49 (ex VAT), and they are available for next day delivery from www.creamsupplies.co.uk.

Alternatives With the boom in café culture and all the fierce competition between rival coffee shops in the UK, coffee shops have been quick to recognise the need to be able to provide milk alternatives, which can prove to be a draw in its own right for customers.

Dairy-free Hemp Milk, for example – a recent winner of the Consumer Choice Award, voted by consumers – is made with hemp seed produced by Glynis Murray and Henry Braham on their farm in Devon. Their brand Good Hemp has developed what they claim is the healthiest dairy-free alternative to milk (Good Hemp Milk). It is the only milk to contain Omega 3 (just one cup gives you half of what’s recommended daily) and GLAs - both natural ingredients of the hemp seed – say the couple, and is low in saturated fat. It is fortified with calcium and vitamin D, so still offers all the benefits of ‘normal’ milk.

Good Hemp milk can be used in teas, coffees, shakes, with cereals, or simply as a refreshing drink in its own right, say the company. It’s easy to digest and cholesterol-free, and because there is no soya or dairy content, there is no need to worry about causing a hormonal imbalance or bloating, add the brand.

As many coffee shops are striving to produce sustainable (and fair-trade) coffee, so it seems moving forward with milk is the next step.

“The hemp used in our milk is the most sustainable crop in the world and is 100% home-grown on British soil,” say Glynis and Henry. “Furthermore, with increases in the number of people who are lactose/dairy intolerant, we feel that there is a definite opportunity here for coffee shops to broaden their market and attract more custom. There is potential for profit too, as it is a premium milk and so can be placed in a higher price bracket.”

Local sourcing The first retail outlet of Cafeology - a coffee 'pod' serving fresh, barista-made coffees, teas, sandwiches - has launched in Sheffield, and sources its milk from a local farm.

When Bryan Unkles founded Cafeology in 2004, quality, provenance and trading fairly were at the forefront of his business ideals, and significant expansion over the following decade has now seen Cafeology develop into a key player in the UK coffee scene.

The company sources and imports all its coffee and tea directly from suppliers in countries such as Costa Rica, Colombia and Kenya, allowing for 100% traceability from source, say the company who carry Fairtrade certification, with a number of products also

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Careful handling The nature of milk means that its storage, handling, use and disposal requires careful consideration from operators in order to keep their consumers safe from food poisoning, not least in situations where milk is served and left out in portion control jugs.

Milk left out for just one hour could cause food poisoning, according to the claims of a recent article published by www.livestrong.com (Can my child get food poisoning from milk that was left out all day?), demonstrating just how careful operators need to be with this café staple in this type of serving situation.

During the recent Food Safety Week (16 – 22 June 2014), the dairy company, Pritchitts (www.pritchitts.com), pointed out that operators who leave open jugs of fresh milk at breakfast bars and selfservice stations, for example, could be putting customers at risk from harmful bacteria, which tend to foster at room temperature. Therefore, during the summer heat, the dairy solutions provider is advising operators to rethink their milk offering in a bid not to sour profits.

“Even if milk doesn’t smell or curd, just one hour sat at room temperature can lead to food-poisoning bacteria multiplying in such a protein-rich drink,” warns Simon Muschamp, head of marketing for Pritchitts. “Children, pregnant women and the elderly are especially vulnerable, so we recommend operators consider alternatives that will keep their customers and business safe.”

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Ambient, ‘peel and pour’ pots, such as Pritchitts’ Millac Maid Mini Pots have been created to help to eliminate such risks as they only need to be opened at the point of service, say the firm, offering a practical and hygienic solution for all catering operations, but still able to deliver a fresh milk flavour. A consumer survey carried out by the scientific consultancy Leatherhead Food Research for Pritchitts, revealed that there was no significant differences between tea with fresh semi-skimmed milk and tea with Half-Fat Millac Maid on factors such as ‘full bodied flavour’ and a ‘refreshing’ and ‘pleasant’ aftertaste (at Leatherhead Food Research’s facilities, consumers tested both tea with Half Fat Millac Maid and tea with pasteurised semi-skimmed milk and results indicated that an equal number of consumers believed that tea with Millac Maid tasted like tea with fresh milk). Respondents also described a ‘good appearance’, ‘smooth taste’ and ‘refreshing’ nature of the tea with HalfFat Millac Maid, along with its ‘good aroma’ and ‘appealing colour’.

Pritchitts’ peel-and-pour, one-cup Millac Maid Mini Pots are easy to open and store, and have a long shelf-life, also minimising wastage through portion control when it comes to serving hot drinks front-of-house (Millac Maid Mini Pots come in both full-fat and half-fat versions and are sold in cases of 120x12ml or 240x12ml pots, and the fullfat option is also available in cases of 480x10ml pots).

accredited by The Soil Association and Rainforest Alliance.

The beans Cafeology imports are the high quality, premium Arabica. They are roasted to Cafeology’s special recipe on reaching England, and are used by businesses, universities and independent outlets across the UK and Europe. It was therefore important to Bryan Unkles that on the opening of the company’s first retail outlet in Sheffield, the milk used had the excellent quality and provenance to match his coffee.

Then, more recently, local dairy farmer, Eddie Andrew of the Our Cow Molly farm at Dungworth, Sheffield, got involved. He has built his brand to become a well loved and respected one in the northern city, thanks in no small part to his passion for his product and commitment to getting his milk from cow to customer the same day.

His family’s dairy farm started delivering milk in to Sheffield in 1947 when Eddie Andrew's grand-dad Hector was in charge. Since then they have seen the rise of the supermarkets and constant price wars on milk, which has eradicated all the local dairy farms except theirs, and almost all milk men delivering to doorsteps in Sheffield.

It was 2007 when the farm started to produce its own ice cream under the brand name Our Cow Molly in order to generate more income in the face of milk price wars, and it was shortly after that they also rebranded all their milk - with Hector’s blessing – moving from "Hector Andrew & Co" to "Our Cow Molly".

At the same time, Eddie Andrew started

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looking for other ways to give their family business an advantage, and he found it by tapping into the current public interest in buying and sourcing locally. He realised that just as in time gone by, only dairy

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farmers are truly in position to deliver milk the same day it comes from the cows, and so his #SuperFreshMilk hashtag and promotion was born.

Milking at the Our Cow Molly farm starts daily at 4am, and the milk is immediately pasteurised and bottled, with deliveries starting from 9am.

“Quality is at the forefront of all our decisions, so when we opened our first retail outlet we didn’t consider using milk from anyone but Eddie. There is no comparison to any other milk available to us - it’s fresh and reaches us within hours of the cows being milked. You just have to taste it to know the difference,” says Cafelogy’s Bryan Unkles. “It seems illogical to me to use anything but Our Cow Molly milk when we want it to reflect how good we know our own product is.”

And Bryan Unkles isn’t the only business owner to recognise the importance of the provenance of the milk he uses.

“We now supply over 50 outlets across Sheffield,” reports Eddie Andrew. “Once coffee shops use our super fresh milk they don't want to spoil their coffee with anything older! Currently, you can often also find it alongside Cafeology coffee at other local outlets too, including the Sheffield Theatres.

“Provenance is big in the news at the moment, and with this awareness, more and more people are starting to go back to the ‘old ways’ of having their milk delivered freshly in the mornings - it’s a no-brainer when you realise that milk bought through supermarkets can take around five days to reach the customer, by which time it’s beginning to spoil and lose its nutritional goodness.

“Our household milk deliveries now number almost 1,000 families each day.

We’re even building a new dairy to keep up with the demand and in September the University of Sheffield has chosen to source all its milk from cows grazing the Sheffield countryside, which is perfect timing as the dairy will be up and running by then.”

The brand name ‘Our Cow Molly’ came from a rhyme made up by Eddie Andrew’s father, Graham - “Don’t put it in your supermarket trolley, buy your milk from Our Cow Molly.” Often asked by children if there is, in fact, a cow called Molly, the Andrews picked out their only pure white cow, with one black splodge. As if by fate, her calf turned out the same colour and has been affectionately named Lolly.

Cafeology is celebrating its tenth anniversary this year, and celebrations include a visit from the President of the

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Eddie Andrew (left) from Our Cow Molly and Francisco Herrera, Cafeology's Colombian coffee grower.

Coffee Growers’ Association in Apia, Colombia, Francisco Herrera, who is also one of Cafeology’s Colombian growers.

The company reports that it is also celebrating a new partnership with UK sport retail giant Decathlon, whose Sheffield store it has opened its first retail outlet in. Relationships with European companies have been forged too, with the firm becoming eBay Switzerland’s chosen coffee supplier and teaming up with Studio Bloc (Germany’s largest indoor climbing centre).

Cafeology was founded in 2004 by coffee experts Bryan Unkles and Andy McClatchey, who was appointed to the board in 2005 to specialise in sourcing tea and now heads up the Teaology side of the business.

Their largest selling blend of coffee is 100% traceable to source and purchased direct from the producers.

They use only speciality grade Arabica coffees and buy directly from growers in Colombia, El Salvador, Guatemala and Costa Rica before importing straight into the UK. Their Costa Rican coffee is the world’s first certified carbon neutral coffee and it is this direct sourcing that has enabled Bryan and Andy to build personal relationships with growers such as Francisco Herrera, President of the Coffee Growers’ Association of Apia in Colombia and Roberto Mata of CoopeDota in Costa Rica.

Cafeology’s strong focus on quality has resulted in a range of products

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carrying recognised marks such as Fairtrade, Soil Association and Rainforest Alliance, ensuring a fair deal for the farmers whose crops they buy, while also making Cafeology’s products fully traceable.

Their good work extends further still through their relationship with Coffee Kids, an organisation working with coffeefarming communities throughout Latin America to create projects in such areas as education, healthcare and economic diversification.

Demand for Cafeology products has also led to expansion into tea, hot chocolate and cold drinks under the Teaology, Cocoaology and Frappeology brands, as well as the founding of trendy sister coffee brand Café Cerez. The company operates on a national scale, working with a range of universities, businesses and independent outlets (Cafeology can be followed on Facebook and Twitter @Cafeology and @CafeologySheff ).

Non-dairy demand Alpro (www.alpro.com/uk) can claim to be the market leader in the fast-growing plant-based non-dairy food and drink category, which now attracts more than 4.7 million households each year (Nielsen MAT 52 w/e 9/11/13), indicating that many consumers are keen to be offered

plant-based alternatives to dairy when out of home.

As well as offering a comprehensive range of food and drink within its traditional soya heartland, Alpro’s range now also includes a host of nut-based, rice-based and oat-based alternatives to milk that have become extremely popular with consumers looking for healthy, nondairy options, report the company.

Alpro Almond is currently their star performer, say the brand, with sales tripling in the last year. They have also launched new Coconut Original which offers only 40 calories per glass and no added sugars.

Vicky Upton, senior brand manager for Alpro UK commented: “Sales of our range of plants-based foods and drinks in retail and OOH are reflecting the trend for healthy, plant-based alternatives with strong growth in volume and value sales.

Consumers are already choosing soyaccino’s in the morning, for example, but they also looking for other options such as almond drink in their porridge.

“Some leading chains are ahead of the game by already stocking porridge made with soya and almond alternatives to milk. But there is a clear opportunity to tap into this surge in demand by offering a broader mix of plant-based alternatives.”

Alpro soya alternatives to milk have become a mainstay in the hot drinks arena, claim the company, with more than 30 million soya drinks now sold through coffee shops every year.

“Retail sales of plant-based products are growing by 14% and are now in excess of £148 million (Nielsen MAT 52 w/e 26/4/14),” adds Vicky Upton, “So the opportunity to further translate that success into the OOH arena is really compelling.”

“Alpro has a 63.7% share of the plantbased UK market (Nielsen MAT 52 w/e 26/4/14), and people increasingly expect to see our brand when out and about away from home, including across all the formats we offer.

“Our range of plant-based breakfast offerings is perfect for coffee shops looking to offer health-conscious guests an exciting alternative to dairy, and plant-based eating is a fast-growing trend that caterers need to capitalise on.

Coffee shop managers have a clear opportunity to tap into this surge in demand by offering a broader mix of plant-based alternatives.”

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WIFI

Using WiFi as a

marketing tool Cafés are beginning to alter how they approach advertising. From independents to the big chains, e-campaigns are increasingly replacing the more traditional methods of marketing, with astounding results. We are creatures of habit, especially when it comes to caffeine, and where you choose to buy your morning mocha can really set you up for the day. So using in-store WiFi to maximise visibility is an excellent tool for the cunning coffee shop owner, says WiFi expert Bal Rana.

A given For the modern consumer, it's become a given that their favourite coffee shop will offer WiFi. With the opportunity to reach your customers daily, it's an exciting prospect that in store connections can become the fastest way to promote your product and engage your visitors. There aren't a lot of direct ways to reach your target audience, but utilising your instore WiFi is an ingenious way of benefiting your company in many ways.

All cafés know that offering free WiFi is essential. Whether your customers enjoy table service or queue at the counter, they are likely to access your internet connection from the second they walk in the door. There are many ways WiFi can help a business maximise both revenue and customer experience, from targeted advertising to data capture/analysis. With so many benefits it seems almost antiquated for an establishment to be connection-free and from a marketing point of view, the opportunities are endless.

To get the most out of your WiFi from a marketing perspective, you have to consider your customers journey. From the moment they step through the door they are open to suggestion and utilising this by customising how you present your WiFi can really make a difference.

Landing page A strong landing page is a must. Where other venues such as hotels and libraries can take a different approach, a cafe's landing page is a perfect opportunity to

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engage with your customer as they connect. With most of us logging in before we've even ordered, landing pages are incredibly effective for promoting products and services or highlighting promotions.

A glance down the queue at any coffee shop recently will show most people clicking away at their Smartphones whilst waiting for service. It's become a habit for everyone from the busy professional to the leisurely student to check their devices when they get a spare minute. So using this time before the customer has even thought about what they'll be ordering is an incredibly clever way of maximising revenue. A free WiFi connection customised to your digital marketing strategy can be transcended into the retail space where up selling and enhancing brand association can be achieved effectively.

Interestingly, independent cafés are increasingly reporting that WiFi is dramatically changing the speed customers expect to be served. They're quite simply distracted, and so your team can focus on taking extra time and care over perfecting the product as the public peruse your promotions. This clearly improves the customers experience, not to mention it takes a great deal of pressure off staff. Instead of staring at the barista from the queue, your customer can now scroll through your website, visit your Facebook page or follow you on Twitter. The landing page is the current day POS, a virtual billboard and is just as important as the visibility

Bal Rana is the founder and business development manager of Freedom Hotspot. He is a veteran in the IT industry with 18 years of experience.

His passion for all things wireless and the desire to make technology accessible to everyone, led to the founding of Freedom Hotspot in 2003. Carrying the beliefs that WiFi Hotspot technology is ultimately in the business of connecting people in a way that is feasible and sustainable, Bal’s aim is to provide a seamless solution.

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of your menu. Making it engaging and using it to highlight specials and seasonal products is a great way to encourage an increase in spending and advertise specials.

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Social media Once online, the customer can be encouraged to engage with your company via social media. Facebook is becoming a representation of a company's popularity, with many customers visiting a cafe's Facebook page before clicking on their website to find out more. It's simply more personal. You can see if your friends have liked it, who's checked in and flick through customer photo's, read reviews.

An excellent example of social media dramatically increasing customer loyalty is using Twitter to engage with their followers. “What's your favourite Breakfast Beverage?” question style posts or “Name Our New Smoothie!” competitions mean businesses can interact with their customers in real time with making your product into more of a lifestyle brand is an incredibly clever way of ensuring customer loyalty When it comes to caffeine, one of the daily staples in a growing majority of the public, using social media to engage with customers is ingenious. Take, for example, a scheme run by an independent coffee shop in the south.

With a large local student population,

the owner ran a “50% off for checking in!” promotion and within a few days, her store was filled with students.

Contrary to popular belief, students can be an excellent target audience for an independent café, especially if you're located near their university or college.

Students live on coffee, and teenage girls are notorious for their addiction to sweet, iced beverages, so where other companies ignore this pocket of potential customers they can be the bread-and-butter for an independent coffee shop. Especially for a start up, having full tables and a buzzing atmosphere from day one is incredibly important, and social media is proving to be the fastest way to fill the room.

So instead of simply offering the internet, it's time to start using your WiFi to promote yourself to people as they plug in. Ask your regulars to opt in to allow you to capture data while they're using your WiFii, set up a custom URL to redirect them to your website or Facebook page and get them surfing as they sip. Maximise the value of the time they spend with you. Your WiFi isn't just an amenity any more, it's an essential asset that delivers value and increased sales.

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EQUIPMENT

Coffee connection Flathouse (a new casual dining flatbread-focused concept which has just opened in Norwich) and Pita Pit (a Canadian concept that’s now getting established in the UK) have chosen coffee equipment supplied by Cimbali to help them with their beverage offering.

Flathouse So what is a flatbread? A simple bread made with flour, water and salt and then rolled into flattened dough. But isn’t that a pizza? A pizza is a form of flatbread, but the difference is Flathouse flatbreads have a mix of house herbs, spices and oils added in.

Flathouse flatbreads are freshly made in house with locally milled organic flour, either plain or wholemeal. The Flathouse classic features homemade tomato sauce topped with fresh mozzarella, cherry and sundried tomatoes and finished with fresh basil. The Chorizo and Olive, features a Flathouse tomato base topped with local chorizo, artichokes, olives, red onions and fresh mozzarella, whereas the Steak and Cheese features Salsa Verde sauce topped with slow roast steak, caramelised onions, mozzarella and English mustard So when Flathouse decided that they also wanted to ‘wow’ the people of Norwich, they called in a global coffee expert - Andrew Richardson of Whitebeans consultancy, the man behind numerous best-selling and award winning consumer coffee brands.

Andrew Richardson then set about creating six different blends to put before a taste panel from which the exclusive Flathouse Espresso blend was chosen.

“Flathouse picked a blend of six beans from Africa, Latin America and Indonesia, including an absolute gem of a Robusta, which is the only Robusta in the world to achieve the prestigious Q grade classification, normally reserved only for Arabica coffees,” says Andrew Richardon.

“The Flathouse Espresso blend is abundant in body with a lovely lingering earthy acidity combined from Ethiopian and Nicaraguan beans, with hints of almond, walnut, fermented fruit and caramel, and the coffee is supplied by local artisan roaster, Wlkinson’s of Norwich.

“Given the brief which was to create a ‘go to’ coffee destination for the city, I had no hesitation in my choice of equipment supplier - Cimbali. Their precision engineering delivers a reliability

46 AUGUST 2014

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that is second to none in the industry today.”

Michele Cecchini, area sales manager for Cimbali who was involved in the project, explained: “With staff coming and going during the working day, the team at Flathouse could see the benefit of having a self-adjusting grinder and therefore opted for a 2 group M39 TE with PGS. The machine was fitted with Cimbali’s new TurboSteam4 which allows even inexperienced staff to produce perfectly frothed milk completely hands free. When demand is high, the operator can prepare the milk and work both group heads at once to avoid queues at the till.”

Titanium blades were also chosen for the Magnum on demand grinder in order to handle 2000kg of beans as opposed to the standard 500kg which is achievable using the same grinder with standard blades.

Pita Pit Pita Pit - a new fast-casual dining concept which launched to great success in Canada in 1995 - describes itself as being nutritious, wholesome, green and fun, with full-size pitas being around a healthy 350 calories. Nearly 20 years and 500 locations later, Pita Pit is already going down a storm since opening in the UK in October 2013.

A fresh alternative to typical fast food restaurants, Mediterranean-style pitas offer delicious anytime snacks, which are made to order on the grill in front of the customer. They feature lean, savoury meats, flavour packed cheeses, crisp, fresh veggies and more zesty sauces, and the flavour combinations are endless.

The Pita Pit menu includes turkey club, grilled halloumi, souvlaki, tikka and falafel, and breakfast options such as scrambled eggs, English breakfast plus seasonal specials. The soft and light Lebanese style pita is filled and rolled securely into a self-contained easy to handle, fully compostable package.

The first franchise to open was Manchester (run by Simon Vardy who also has 17 Costa franchises), and hot on the heels followed Leeds and London. Six more Pita Pits will be opening very soon.

“Our brand is really about creating a dynamic and delicious experience. Our customers and crews must ‘get it’ and be part of an inspiring and leading edge culture of care and service. We truly aim to lighten and brighten our customers' days through our restaurant designs, our culture and our food and beverage offer.

We want to do our part to make the world a better place! And we do this by offering great food and amazing coffee,” says Andrea Fonseca, Chief Brand Officer for Pita Pit UK. “Given the whole ethos, there was no way that Pita Pit would settle for anything less than great tasting coffee, so we supplied our best-selling S39 superautomatic which is designed for quick serve operations where quality is a priority. A key feature is the Turbosteam wand which heats large volumes of milk to a velvety cream completely hands free,” explains Matthew Tuffee, sales and marketing manager at Cimbali.

Although the food offer is clearly the priority at Pita Pit, Andrea Fonseca is keen to point out that he has placed great emphasis on the quality of coffee too, turning to artisan roaster, Union in order to identify coffee blends that ticked all the boxes in terms of flavour, quality and ethical sourcing.

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STOP PRESS

lunch! previews new products for 2014 With exhibition space filling up fast for the biggest ever edition of lunch! – the UK’s premier trade event for the food-to-go sector, organiser Diversified Communications UK has released its first preview of some of the new products set to make their debut this year.

New exhibitors Returning to the Business Design Centre in London on 23-24 September, the multiaward winning show will feature 300 exhibiting companies showcasing a wealth of new food and drink products, packaging, equipment and technologies. Ten weeks out from the show, over 98% of available exhibition space is already sold out, whilst visitor pre-registration is at record levels with over 6,000 attendees expected.

New exhibitors for 2014 include Orchard House Foods, Coburg Coffee Company, Mexicana Cheese, Geeta's Foods, ecofriendly tableware supplier Little Cherry, Bib and Spoon (offering freshly made baby food to go), EPOSability, KMERA (creators of OOb – the first brand to provide pearl tea in a ready-to-go format in the UK) and Krüst Bakery, currently one of the only European suppliers that who can produce KrüstCronuts (its take on Dominique Ansel’s famous croissant-doughnut fusion, which took New York by storm last year) on a large scale. Already a big word-of-mouth success in Ireland, the Krüst-Cronut will be launching in the UK at lunch! eXpresso PLUS, a new on-the-go solution for retail outlets, will also making its show debut. Its range of drink dispense systems features leading hot beverage brands like Lavazza, Nescafe Milano, PG Tips, Cadbury, Clipper Teas and Twinings Tea. Another leading name confirming its presence at the show for the first time is Cuisine Solutions. Set to be a big draw for many lunch! visitors, the sous vide specialists (who have never exhibited at any UK show before) will be will be demonstrating how its ‘precise time and temperature technology’ can benefit lunchtime retailers. Usually the preserve of Michelin-starred restaurants, their solutions include a new 58 hour cooked medium rare beef.

“The outstanding reputation that lunch! has is amazing. Everyone we asked said it was ‘the best food-to-go show by far’, and if

www.cafeculturemagazine.co.uk

we were going to exhibit anywhere it had to be at lunch!,” says Jill Caseberry, co-founder of one of lunch!’s newest exhibitors Enhance Drinks. An innovative new British water-enhancing brand, the Enhance range includes Orange & Passion Fruit, Lemon & Lime, Strawberry & Kiwi, and Apple & Blackcurrant variants.

New products One of the keys to lunch!’s continuing success is its focus on promoting such innovations. The following is just a taste of some of the other new products being showcased at the event in September.

The Snack Ham Company is launching SNACK HAM – a new meat snack made from 100% air dried pork ham. High in protein, and under 70 calories, it is available in Original and Chorizo flavours.

Around Noon Sandwiches’ new launch is Artic Deli – a premium range of frozen, filled hot deli items (including croque monsieurs, paninis, wraps and burritos).

Tri-Star Packaging’s new innovations include ‘curvy’ deli pots range Tri-Pot™ and Handle-It, an ingenious one-fingered drinks carrier designed by packaging designer Alison Bateman.

GrantCaffè is introducing its premium range of Dutch artisan roasted coffee blends to the UK market. Fully-automated table-top bean-2-cup espresso machines, designed for smaller retail outlets, are also available.

Tanpopo Japanese Foods has added

several new additions to its range, including grilled Salmon and Miso Ramen Noodle Soup and, a new vegetarian option, Bamboo & Shitake Mushroom Tom Yum. Brighton-based Balcony Tea is bringing a taste of the Mediterranean to lunch!, with its new range of artisan teas and herbal infusions.

Sansu (the first company in the world to create fruit drinks using raw Yuzu juice) is promoting its recently launched Yuzu drinks range; available in Yuzu & Strawberry, Yuzu & Pear and Yuzu & Blueberry.

Coffee shop cake specialist Cakesmiths has unveiled its answer to the more traditional round cake – with the launch of TrayCAKEs. The range of deeper sponge based cakes, are pre-portioned and frozen to minimise waste.

Sass is a feisty new addition to the UK’s drink market from start-up The Sassy Drinks Co. Made with a blend of pure apple, passion fruit, grape and blood orange juice combined with seven botanicals, it can be enjoyed alone or as a tropical mixer for cocktails.

Fresh from a complete rebrand, lunch! visitors will be the first to see Tom’s Pies new look and individual Pie packaging.

New products include Beef Madras Pie and a range of mini pies – available in Chicken & Herb, Steak & Ale, and Chicken & Ham. Glen Dimplex Professional Appliances will be demonstrating the latest in display refrigeration, with its new Lec Commercial bottle cooler range. The powerful Titan Commercial 6-burner range cooker, and Burco’s popular range of Auto-fill filtration boilers will also be on show.

Register Show features will include the Working lunch! Keynote Theatre, Innovation Challenge Live, Innovation Challenge Showcase, and the British Smoothie Championships. To register for a free trade pass, visit www.eventdata.co.uk/Visitor/Lunch.aspx?T rackingCode=PR.

AUGUST 2014 CAFÉ CULTURE 47

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NEW PRODUCTS

Cawston Press shows more bottle Following the sales success of its first premium canned drinks, Cawston Press has launched a new range of 250ml bottled drinks.

The two products (Cloudy Apple and Apple & Rhubarb) range replaces its previous 330ml glass format – and now mirrors Cawston’s sparkling cans by applying the same graphics and recipe. The smaller size has come about following trade and consumer feedback – and represents the ideal serving for the Horeca category.

Dan Broughton, Cawston’s sales director said: “Aside from the broad usage occasions, the smaller serve and new recipe also represents a lower calorie count – only 75 cals for Cloudy Apple (still with no added sugar) and 95 for Apple & Rhubarb.”

RRP: £1.39, case size: 12x250ml (call 01536 414610 or visit www.cawstonpress.com).

First refrigerated display cabinets incorporating Adande® Aircell® technology installed at new Tesco Extra Eco store in Lincoln Aircell® is a patented airflow management system, designed for open front refrigerated multi deck cabinets. The technology was designed and developed

by Adande®, with extensive prototyping, testing, validation and support from refrigeration consultants, ECH Engineering.

Two 2.5 m refrigerated display cabinets have been installed at the store for the display of sandwiches, snacks and soft drinks. The cabinets were manufactured by Manor Concepts under a licence agreement from Adande®.

Manor Concepts incorporated

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the Aircell® system within its proven ‘Viper’ remote cabinet design and manufactured the prototype models to make the project a commercial reality within a demanding time schedule.

The Aircell® concept avoids the need to fit physical barriers, such as glass doors, to the front of multi deck cabinets to achieve energy savings. To the shopper, Aircell® retail displays appear no different to conventional open front multi deck display cabinets (call 0844 376 0023 or visit www.adande.com).

An impressive display from Pantheon Pantheon’s stylish, high visibility, HDC counter-top display cabinets work perfectly within any front of house application and, because of their accurate temperature control, with any type of hot food and promise outstanding reliability that conforms to all food safety regulations.

They are internally lit so that food is presented as attractively as possible and are fitted with a humidifier that extends the holding time of most foods, keeping it fresh and moist. The units have sliding glass doors to the front and rear that allow staff to replenish merchandise and also mean that they are suitable in self-serve situations, though the front doors can be

locked if required.

The units come with four stainless steel shelves that can be positioned as required to maximise capacity and

accommodate a variety of foods. They are userfriendly and very easy to clean and come with Pantheon’s allencompassing 12 months warranty (call 0800 046 1570, or visit www.pantheonce.co.uk).

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

tel: 01291 636333 web: www.thecafelife.co.uk

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Café Product Index Advisory & ConsultAnCy serviCes

Yoghurt Freshfayre

Factory Grote Company Planete Pain FSC Zafron Foods Ltd. ZMI Tillman’s

Sour Cream Freshfayre Santa Maria Foodservice

Food Safety ALS Food & Pharmaceutical Intertek Stoke Food Industry Technomic Inc.

Clothing & Workwear Lands’ End Corporate & Teamwear Chutneys & relishes Chutneys Beacon Foods Food Network Freshfayre Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd.

Market Research Technomic Inc. Retail FSC The Cardinal Group Software Spoonfed Training Publications The Cardinal Group BAkery ProduCts Doughnuts Moy Park Ltd. Morning Goods Chiltern Bakeries New York Bakery Co. Patisserie Chiltern Bakeries Total Foodservice Ltd. Viennoiserie Planete Pain Tortilla & Wraps Freshfayre Mission Foods Santa Maria Foodservice BreAd & rolls Fresh Chiltern Bakeries Delice de France Total Foodservice Ltd. Speciality Delice de France Mission Foods New York Bakery Co. Planete Pain Santa Maria Foodservice Total Foodservice Ltd. Bread Making Ingredients Beacon Foods Caterers Choice Ltd. EDME Ltd. Rank Hovis The Cheese Cellar Total Foodservice Ltd. Flour EDME Ltd. Butter & sPreAds Butter Freshfayre Southover Food Company Ltd. Spreads Arla Foods UK Freshfayre The Cheese Cellar

Relishes Beacon Foods Freshfayre Leathams Pettigrews Southover Food Company Ltd The Cheese Cellar The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Pickles Food Network Freshfayre Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Salsa Beacon Foods Freshfayre Santa Maria Foodservice Zafron Foods Ltd. dressings, sAuCes And MAyonnAise Dips Beacon Foods Freshfayre Fresh-Pak Chilled Foods Santa Maria Foodservice The English Provender Co The Ingredients Factory Zafron Foods Ltd. Mayonnaise British Egg Information Service Caterers Choice Freshfayre Fresh-Pak Chilled Foods Piquant The Cheese Cellar The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Mustards Southover Food Company Ltd. The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd.

Spreads (olive) Freshfayre Leathams Cheese & dAiry ProduCts Cheese Arla Foods UK Bel UK Ltd. Freshfayre Leathams Norseland Ltd. Southover Food Company Ltd. The Cheese Cellar Total Foodservice Ltd.

50 MAY 2014

CleAning MAteriAls Bunzl Catering Supplies Total Foodservice Ltd.

CAFÉ CULTURE

Sauces & Ketchups Beacon Foods Caterers Choice Freshfayre Piquant Santa Maria Foodservice Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd.

drinks Juices Caterers Choice Freshfayre Leathams Little Bigshot Southover Food Company Ltd. Total Foodservice Ltd.

General Beacon Foods Food Network Southern Salads The Ingredients Factory

eggs & egg ProduCts Eggs (hard boiled) British Egg Information Service Freshfayre Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products British Egg Information Service Freshfayre Fresh-Pak Chilled Foods Fridays Leathams Southover Food Company Ltd. Zafron Foods Ltd.

Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd Martin Mathew & Co

equiPMent & vehiCles Buttering Machinery Deighton Manufacturing Grote Company Combi-Ovens Bradshaw Group Conveyors Deighton Manufacturing Grote Company Cutting & Slicing Equipment Grote Company Depositing Machinery Grote Company Labelling Systems & Barcoding GW Thompson Ltd. Planglow Ltd. Microwaves Bradshaw Group Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company Fish ProduCts Anchovies Martin Mathew & Co Ltd. Crayfish Freshfayre Mackerel Food Network Prawns CP Foods Freshfayre Southover Food Company Ltd. Zafron Foods Ltd. Salmon Caterers Choice Food Network Freshfayre John West Foods Ltd Leathams Martin Matthew & Co Ltd. Southover Food Company Ltd. Sardines Martin Matthew & Co Ltd. Tuna Caterers Choice Food Network Freshfayre John West Foods Ltd. Martin Matthew & Co Ltd. Moy Park Ltd. Southover Food Company Ltd. Universal Meats Zafron Foods Ltd. Fruit Canned Fruit Caterers Choice Ltd. Total Foodservice Ltd.

Guacamole Leathams Santa Maria Foodservice

insurAnCe ICB Group MeAt ProduCts Bacon Food Network Freshfayre Gierlinger GbmH Leathams Moy Park Ltd. TMI Foods ZMI Tillman’s Beef Charcuterie Continental Ltd. Food Network Freshfayre Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company Ltd. Universal Meats ZMI Tillman’s Zwanenberg Food UK Ltd Canned Meat Freshfayre Moy Park Ltd. Total Foodservice Ltd. ZMI Tillman’s Chicken 2 Sisters Food Group Charcuterie Continental Ltd. CP Foods Freshfayre Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company Ltd. TMI Foods Universal Meats ZMI Tillman’s Zwanenberg Food UK Ltd Continental Charcuterie Continental Ltd. Freshfayre Leathams Southover Food Company Ltd. ZMI Tillman’s Duck 2 Sisters Food Group CP Foods Freshfayre Food Network Sam Browne Foods Universal Meats Ham Charcuterie Continental Ltd. Food Network Freshfayre Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd. ZMI Tillman’s Lamb Freshfayre Sam Browne Foods Marinated Meats Food Network Kookaburra

Meatballs Food Network Snowbird foods Zwanenberg Food UK Ltd. Pork Charcuterie Continental Ltd. Food Network Freshfayre Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company TMI Foods ZMI Tillman’s Zwanenberg Food UK Ltd Sausages Charcuterie Continental Ltd. Food Network Freshfayre Leathams Moy Park Ltd. Snowbird foods Southover Food Company ZMI Tillman’s Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Charcuterie Continental Ltd. Freshfayre Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company ZMI Tillman’s lABels Bunzl Catering Supplies GW Thompson Ltd. Piroto Labelling Ltd. Planglow Ltd. Tri-Star Packaging Supplies Ltd. oils Freshfayre Martin Mathew & Co Ltd. Total Foodservice Ltd. orgAniC ProduCts Beacon Foods EDME Ltd. Fridays Leathams Southover Food Company Ltd. The English Provender Co Ltd. PACkAging Cardboard 4 Aces Ltd. Colpac Ltd. St Neots Packaging Ltd. Disposable 4 Aces Ltd. Bunzl Catering Supplies Colpac Ltd. St Neots Packaging Ltd. Tri-Star Packaging Supplies Ltd. Food wraps Tri-Star Packaging Supplies Ltd. Plastic 4 Aces Ltd. Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. St Neots Packaging Ltd. Tri-Star Packaging Supplies Ltd. PAstA Caterers Choice Ltd. Food Network Freshcut Foods Ltd Freshfayre Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd

CC_Aug14_p50-56_Layout 1 15/07/2014 15:39 Page 51

Café Manufacturers & Distributors sAndwiCh Fillings (reAdy PrePAred) Fresh Fillings 2 Sisters Food Group Beacon Foods British Egg Information Service Freshfayre Freshcut Foods Ltd Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. The Cheese Cellar Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods British Egg Information Service souPs Freshfayre Leathams Southover Food Company Ltd vegetABles & herBs Canned Vegetables Caterers Choice Ltd. Food Network Freshfayre Total Foodservice Ltd. Chargrilled Vegetables Beacon Foods Food Network Freshcut Foods Ltd. Leathams Moy Park Ltd. Herbs & Spices Beacon Foods Santa Maria Foodservice Total Foodservice Ltd. Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre Food Network Santa Maria Foodservice sAlAd Freshcut Foods Ltd. MyFresh Southern Salads Ltd. Salad (prepared) Freshcut Foods Ltd Freshfayre MyFresh Southover Food Company Ltd Southern Salads Ltd. Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Food Network Freshfayre Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Food Network Freshfayre Martin Mathew & Co Ltd. Universal Meats

2 sisters Food grouP 3 Godwin Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DS Contact: Richard Simpson Tel: 01246 414651 Fax: 01536 409 050 richard.simpson@2sfg.com www.2sistersfoodgroup.com Adelie Foods grouP ltd 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 david.guy@adeliefoods.co.uk www.adeliefoods.co.uk AnChor CAtering liMited Kent Office: Unit 2, Wotton Trading Estate, Wotton Road Ashford, TN23 6LL London Office: Global House, 21 Lombard Road SW19 3TZ Contact: Mark Leigh Tel: 01233 665533 Fax: 01233 665588 Mobile: 07966 664 408 mail@anchorcatering.co.uk www.anchorcatering.co.uk BrAdgAte BAkery Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk

ginsters ltd 83 Tavistock Rd, Callington Cornwall PL17 7XG Contact: Chris Parkinson Tel: 01579 386 200 Fax: 01579 386 240 chris.parkinson@ginsters.co.uk www.ginsters.com

greenCore Food to go ltd PArk royAl Willen Field Rd, 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 go ltd – MAnton wood Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com greenCore Food to go ltd – BroMley By Bow Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Richard Esau richard.esau@greencore.com www.greencore.com iMPress sAndwiChes (The Good Food Company) Units 4-5a, Horton Road Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Contact: Sales Tel: 01895 440123 Fax: 01895 441123 info@impress-sandwich.com

www.impress-sandwiches.com love Bites ltd.

Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 richard@love-bites.co.uk www.love-bites.co.uk

Melton Foods 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Michelle Sanders Tel: 01664 484400 Fax: 01664 484401 michelle.sanders@meltonfoods.co.uk

on A roll sAndwiCh CoMPAny Unit 2 Easter Park, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk rAynor Foods Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net s&l CAtering Units N and P, Shaw Business Park, Silver Street, Huddersfield, HD5 9AE Contact: Simon Shaw Tel: 01484 304 401 Fax: 01484 304 402 simon.shaw@slcatering.co.uk www.slcatering.com

the BrunCh Box sAndwiCh CoMPAny Unit H2, Dundonald, Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 john@thebrunchbox.com the sAndwiCh FACtory Carlyon Rd Ind. Est, Atherstone, Warwickshire CV9 1LQ Contact: Steve Matthew Tel: 01827 719 100 Fax: 01827 719 101 steve.matthew@tsfl.co.uk www.thesandwichfactory.ltd.uk

the soho sAndwiCh CoMPAny Unit 417 Union Walk, Hackney, London E2 8HP Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk

tAsties oF Chester ltd Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Richard Brown Tel: 01244 533 888 Fax: 01244 533 404 enquiries@tasties.co.uk www.tasties.co.uk

Tomatoes Beacon Foods Caterers Choice Food Network Freshfayre Martin Mathew & Co Ltd. Southern Salads Ltd.

MAY 2014 CAFÉ CULTURE 51

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Café Suppliers Index 2 sisters Food grouP Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Bill Anderson Tel: 0191 521 3323 Fax: 0191 521 0652 bill.anderson@2sfg.com www.2sistersfoodgroup.com 4 ACes ltd.

Units 11&12 Mead Lane Industrial Estate, Merchant Drive, Hertford, Hertfordshire SG13 7BH Contact: Lucy Hodgkins Tel: 01992 535774 Fax: 01992 507596 lucy@4acesltd.com www.4acesltd.com Als Food & PhArMACeutiCAl Tappers Building Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01924 499776 Fax: 01924 499731 nigel.richards@alsglobal.com ArlA Foods uk 4 Savannah Way, Leeds Valley Park, Leeds, West Yorkshire LS10 1AB Contact: Dawn Reid Tel: 0845 600 6688 Fax: 01454 252300 customerrelations@arlafoods.com www.arlafoods.co.uk

BrAdshAw grouP Bradshaw Building, 173 Kenn Road, Clevedon, Bristol BS21 6LH Contact: John Marks Tel: 01275 343000 johnm@bradshaw.co.uk www.bradshaw.co.uk British egg inForMAtion serviCe 52A Cromwell Road, London SW7 5BE Contact: Phil Slaney Tel: 0207 0528899 phil@britegg.co.uk www.egginfo.co.uk Bunzl CAtering suPPlies Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Steve Dring Tel: 01372 734293 steve.dring@bunzl.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

Chiltern BAkeries ltd Southam Road, Banbury, Oxfordshire OX16 2RE Contact: Claire Marshall Tel: 01295 227600 Fax: 01295 271430 claire.marshall@flbltd.co.uk Accreditation body: BSA

ColPAC ltd Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Rebecca Beattie Tel: 01525 712261 Fax: 01525 718205 rebecca.beattie@colpac.co.uk www.colpac.co.uk CP Foods Avon House, Hartlebury Trading Estate, Hartlebury, Worcestershire DY10 4JB Contact: Fernando Torronteguy Tel: 01299 253131 Fax: 07834 529473 fernandot@cpfoods.co.uk deighton MAnuFACturing (uk) ltd Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

BeACon Foods Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk Bel uk ltd Suite 1, 2nd Floor 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Toby Lewis Tel: 0333 900 2020 Fax: 01732 467596 tlewis@groupe-bel.com www.bel-foodservice.co.uk Accreditation body: ISO

52 MAY 2014

CAFÉ CULTURE

ChArCuterie ContinentAl ltd.

The Green, Twechar, Glasgow G65 9QA Contact: Ian Lonsdale Tel: 01236 824440 Fax: 01236 825044 ian.lonsdale@charcuteriecontinental.co.uk

Cheese CellAr 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Tina.alemao@cheesecellar.co.uk www.cheesecellar.co.uk Accreditation body: BSA

deliCe de FrAnCe Delice House, 149 Brent Road, Southall, Middlesex UB2 5LJ Contact: Mariam French Tel: 0208 917 9709 frenchm@iaws.com www.delicedefrance.co.uk

edMe ltd.

High Street, Mistley, Manningtree, Essex CO11 1HG Contact: Andy Smith Tel: 01206 393725 Fax: 01206 399512 andy.smith@edme.com www.edme.co.uk

english Provender Co. ltd Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 david.barker@englishprovender.com

www.englishprovender.com BRC Grade A e.on uk PlC Callflex Business Park, Golden Smithies Lane, Wath upon Dearne, Rotherham, South Yorkshire S63 7ER Contact: Sales Tel: BSA – 0330 400 1146 Café – 0330 400 1148 sales.partnerships@eonenergy.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 21/22 Kernan Drive, Loughborough, Leicestershire LE11 5JT Contact: Matthew Clarke Tel: 01226 344850 Fax: 01509 224568 matthew.clarke@fresh-pak.co.uk www.fresh-pak.co.uk

Food network ltd Keepers Cottage, Chrishall Grange, Heydon, Royston, SG8 7NT Contact: Peter McDermott Tel: 01763 837 000 Fax: 01763 838 280 peter@food-network.com www.food-network.com FreshCut Foods ltd 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk

FridAys Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 pd@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 geetA’s Foods ltd.

Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 nshah@geetasfoods.com www.geetasfoods.com gierlinger holding gBMh Dosza Gyorg, UT123, Tamasi 7090, Hungary Tel: 01386 421708/07515 422454 ns@gierlinger-holding.com Contact: Nigel Spragg

grote CoMPAny Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@intl.grotecompany.com www.grotecompany.com gw thoMPson ltd.

44 Felstead Road, Collier Row, Romford, Essex RM5 5RH Contact: Gary Thompson Tel: 01708 767946 Fax: 01708 732805 g.w.thompson@ntlworld.com www.foodmanagementsystems.com iCB grouP Virginia House, 35-51 Station Road, Egham, Surrey TW20 9LB Contact: Craig Kitchen Tel: 01784 608100 Fax: 0203 411 3936 craig.kitchen@icbgroupuk.com www.icbgroupuk.com

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Café Suppliers Index JiFFy truCks ltd 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Kennerly john@jiffytrucks.co.uk www.jiffytrucks.co.uk John west Foods ltd No. 1 Mann Island, Liverpool, Merseyside L3 1BP Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 7502 paul.kent@mwbrands.com kookABurrA 3 Armstrong Road, N.E.Ind.Est, Peterlee, Co. Durham SR8 5AE Contact: Samantha Henderson Tel: 0191 518 4000 Fax: 0191 518 4226 shenderson@kookaburra-uk.com www.kookaburra-uk.com lAnds’ end CorPorAte & teAMweAr Lands’ End Way, Oakham, Rutland LE15 6US Contact: Neel Raura Tel: 01572 758062 leel.raura@landsend.co.uk www.landsend-teamwear.co.u 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 little Bigshot 17 Church Road, Wishaw, Lanarkshire ML2 9QG Contact: Bert Jukes Tel: 07738 907044 bert@littlebigshot.com www.littlebigshot.com

MArtin MAthew & Co. ltd 50A St Andrews Street, Hertford SG14 1JA Contact : Matthew Donnelly Tel: 01992 641641 Fax: 01992 210177/210178 matthewdonnelly@martinmathew.co.uk

www.martinmathew.co.uk

Mission Foods euroPe ltd 5th Floor West, The Mille, 1000 Great West Road, Brentford, Middlesex TW8 9HH Contact: Sue Applegarth Tel: 0208 380 1100 Fax: 02476 676560 team@missionfoodservice.co.uk www.missionfoodservice.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 MyFresh PrePAred ProduCe ltd.

Sandy Lane, Chicksands, Bedfordshire SG17 5QB Contact: Dominic Pleasance Tel: 01462 819740 dominic.pleasance@myfreshprepared.co.uk

www.myfreshprepared.co.uk new york BAkery Co. 6-9 The Square, Stockley Park, Uxbridge UB11 1FW Contact: Katrina Hamill Tel: 0208 929 9285 katrina.hamill@mapleleaf.com www.newyorkbakery.co.uk norselAnd ltd.

Somerton Road, Ilchester, Somerset BA22 8JL Contact: Nicky Gavey Tel: 01935 842800 Fax: 01935 842801 ngavey@norseland.co.uk www.norseland.co.uk Pettigrews Pinnaclehill, Kelso, Roxburghshire Scotland TD5 8DW Contact: Robin Leaver Tel: 01573 224 234 Fax: 01573 223 717 sales@pettigrews.com www.pettigrews.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

Piroto lABelling ltd.

9 Pondwood Close, Moulton Park Industrial Estate,Northampton NN3 6RT Contact: Lisa Hyland Tel: 01604 646600 Fax: 01604 492 090 l.hyland@piroto-labelling.com www.piroto-labelling.com PlAnglow ltd King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com rAnk hovis The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: Sara Reid Tel: 0870 728 1111 sara.reid@premierfoods.co.uk www.rankhovis.com

sAM Browne Foods Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Phillipa Kendrick Tel: 01377 241238 Fax: 01377 241271 pkendrick@sambrownefoods.co.uk

www.sambrownefoods.co.uk sAntA MAriA FoodserviCe Nimbus House, Maidstone Road, Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074

sPoonFed Alba Innovation Centre, Livingston EH54 7GA Contact: Willie Biggart Tel: 01506 592117 willie.biggart@getspoonfed.com www.getspoonfed.com st neots PACkAging 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 teChnoMiC inC. Knowledge Center 300 S Riverside Plaza, Suite 1200, Chicago, Illinois IL 60606 Contact: Patrick Noone Tel: +01 205 991 1234 Fax: +01 205 980 3770 pnoone@technomic.com Web: www.technomic.com the CArdinAl grouP The Station, Great Chesterford, Saffron Walden, Essex CB10 1NY Contact: Kerinda Ibbotson Tel: 0845 680 1796 group.sales@thecardinalgroup.co.uk www.thecardinalgroup.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

robert.barzda@santamariafoodservice.co.uk

www.santamariafoodservice.co.uk

snowBird Foods Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@snowbirdfoods.co.uk www.snowbirdfoods.co.uk southern sAlAds liMited Units 1 & 2 Cannon Bridge Cannon Lane, Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com southover Food CoMPAny liMited Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Niall Singers Tel: 01273 596830 Fax: 01273 596 839 niall@southoverfoods.com www.southoverfoods.com

tMi Foods Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA totAl FoodserviCe solutions ltd.

Ribble Valley Enterprise Park, North Road, Barrow, Clitheroe BB7 9QZ Tel: 01254 828 330 Fax: 01254 823996 sales@totalfoodservice.co.uk www.totalfoodservice.co.uk tri-stAr PACkAging suPPlies ltd Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk

universAl MeAts (uk) ltd Hall Place, Sevenoaks, Kent TN15 OLG Contact: Alan Burke Tel: 01732 760760 Fax: 01732 760780 info@universalmeats.com www.universalmeats.com 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 zMi tillMAn’s 1 Middle Pett Farm Cottages, Pett Bottom, Canterbury, Kent CT4 5PD Contact: Jon Gymer Tel: 01227 831155 Fax: 01227 831150 jon@zmi.uk.com www.zurmuehleninternational.com

zwAnenBerg Food uk ltd (Puredrive Fine Foods/ Taste Original) 36ACauseway Road, Earlstrees Industrial Estate, Corby, Northamptonshire, NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@puredrive.co.uk linked AssoCiAtion loCAl Authority CAtering AssoCiAtions LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk ConsultAnt internAtionAl MAster CheF & Author Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www.cookerydetective.com www.piesocietybook.co.uk

MAY 2014 CAFÉ CULTURE 53

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International sandwich Manufacturers AliMentos dAily Fresh s.A. Avendia El Parque 423 El Quillay 573 Pasque Industrial Valle Grande, Lampa, Santiago, Chile Tel: 56-2-4119100 Fax: 56-2-4119101 Contact: Javier Urruticoechea Email: jurruticoechea@dailyfresh.cl nordiC lunCh AB Box 5924 Majorstua 0308 Oslo, Norway Tel: 0047 23 33 44 34 Fax: 0047 23 33 44 34 k.brandmo@nordiclunch.com Contact: Kjetil Bra

resAs CoMMuniCAtAion & design gMBh & Co kg Schwagerstrasse 12, Bielefeld, D-33739, Germany Tel: 0049 5206 4797 Fax: 0049 5206 5094 Contact: Kerstin Cramer-Saunders k.cramer-saunders@rcd.de

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

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

Product listing BAkery inserts Sigma Bakeries Ltd BreAd Sigma Bakeries Ltd FACtory design Alimentos Daily Fresh orgAniC ProduCts Sigma Bakeries Ltd PACkAging Resas Communicataion & Design GmbH & Co KG sAndwiChes Fres Co Nordic Lunch AB Subway Snack Support Tamarind Foods sAndwiCh Fillings (prepared) Sigma Bakeries Ltd sPeCiAlity BreAds Sigma Bakeries Ltd

tAMArind Foods Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 asodro@tamarindfoods.be Contact: Anna Sodro

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