Cafe Culture Magazine - Issue 41

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magazine DECEMBER 2010 ISSUE 41

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

GOURMET

SYRUPS AND SAUCES

SINGLE SOURCE FLAVOUR PROVIDER UK AGENT : UCD – For all a Routin 1883 products products sales@ucd.uk.co om or call 01233 840296 Contact sales@ucd.uk.com

www.theancillariesstore.co.uk www .theancilla ariesstore.co.uk &DIHÅ® &DI IHÅ®&XOWXUH 3XE1RHO LQGG XOWXUH H 3XE1RHO LQGG

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Welcome!

CONTENTS

At the close of another innovative, but challenging, year we encourage you to capitalise on your achievements by entering the Café Society Awards 2011 (turn to page 12 for more details). You can nominate your own café or product, or one that has caught your eye and that you feel deserves wider recognition.

In this issue, we have some festive food and beverage suggestions for you, as well as some insight into milk products designed to make a barista’s life easier. After a flying visit to Leeds, we provide a snapshot of some northern café culture, and also showcase some design and branding ideas. As ever, we look forward to reporting on your news in 2011, and wish you all a merry Christmas and prosperous New Year!

NEWS

ARTICLES

4 Costa wins top coffee shop award.

24 A bad time to sell? - Peter Williams of the Oxford Funding Company looks at café proprietors seeking to sell their businesses.

5 Roadchef to increase staff in multi-million investment.

6 Taylors of Harrogate to sponsor next coffee festival.

8 Bailies secures major contract with ferry giant.

CAFÉ SOCIETY 12 Café Society Awards 2011.

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 Production Manager Jayson Berry, Tel: 01291 636339, E-mail: jayson@jandmgroup.co.uk Subscriptions and Customer Service Lee Evans, Tel: 01291 636333 E-mail: lee@jandmgroup.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

FEATURES 14 Designed for success design trends and design ideas.

20 Fine food that’s festive our yearly look at some celebratory food and beverages.

26 Milking it - help with perfecting those milky beverages.

30 Eyes north - the retail destination with a healthy café culture.

34 Ground rules for a profitable business hospitality business mentor, David Hunter’s, view on starting out.

REGULARS 33 Coffee clinic - your maintenance questions answered.

36 New products.

38 Product listings.

39 Checkout.

1883 SYRUPS, TEA, CHOCOLATE, BISCUITS, ANCILLARIES AND MO .W MUCH MUCH MORE...Wholesalers throughout the UK. If your wholesaler doesn’t st stock www.theancillariesstore.co.uk products then contact nta us through the website or on 0 01233840296.

DON’T MISS YOUR COPY. SUBSCRIBE NOW! CALL 01291 636333. www.cafeculturemagazine.co.uk

DECEMBER 2010 CAFÉ CULTURE 3

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NEWS

Costa wins top coffee shop award Costa Coffee has won the prestigious Best Branded Coffee Shop Chain in the UK and Ireland by Allegra Strategies at its European Coffee Shop Awards.

Jeffrey Young, managing director and founder of Allegra Strategies, commented: “Costa thoroughly deserve this accolade, following an incredible 35 quarters of like for like growth. They have a clear focus on serving great coffee, backed up by strong marketing campaigns.”

John Derkach, managing director of Costa, added: “This award is testament to the great people we have in every one of our stores. They strive to make great coffee, and offer fantastic service to all of our customers. It is great that our

Nestlé announces reduced packaging Nestlé Professional® has announced its new reduced packaging on its Nescafé single-serve stick packs, which will save 22.4 tonnes of material waste every year - the equivalent weight of two and a half double-decker buses, claims the company.

The size of single-serve stick packs, across the entire range, will be reduced in length in what equates to a 14% reduction of laminate consumption overall, while the amount of coffee in each serving (1.8g) remains the same.

This will mean that Nestlé Professional will save 10.2 tonnes of laminate annually to produce the packs.

In addition to this saving, the recyclable cardboard cartons which house the stick packs will be reduced by 9.5%, saving 9.3 tonnes of cardboard each year. Finally, the outer box will be made up of 2.9 tonnes less paper, reducing the cases weight to 274g[1].

“Since the early 1990’s, we have successfully reduced packaging by almost 20,000 tonnes in Nestlé across the UK & Ireland,” says Neil Stephens, managing director, of Nestlé Professional. “Consideration as to the environmental impact of packaging is an integral part of our product design.

We are always looking for ways to not only reduce packaging weight and volume, but for ways to use more renewable and recycled content.

Every little bit can make a difference.”

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Costa is impressing consumers, as well as its peers in the industry. baristas have received this public recognition from 300 of the most influential leaders in the industry."

With total sales growing at 33% year on year, and like for like sales up 9%, Costa has flourished in a recession which has claimed many victims in the industry. Costa has employed independent taste tests to demonstrate that those who care about coffee prefer Costa. Now, 35% of the UK’s adult population visit Costa – more than any other Coffee chain.

Nominations for this award were made by more than 300 senior industry peers who took part in the Allegra European Coffee Leader Survey in August/September 2010. Findings from the survey are reported in Allegra's Project Cafe 10 Europe, which was published recently.

Entries open for UK Barista Championships 2011 The organisers of the UK Barista Championships have announced that entries are now open for the 2011 competition.

The championships aim to find the nation’s top barista, with regional heats held throughout the country in January and February and the final held at the UK’s largest food and drink trade event, IFE11, at London’s ExCeL centre on 15 and 16 March. The top scoring barista will be crowned with the coveted title of UK Barista Champion.

The UK Barista Championships is organised by the Speciality Coffee Association of Europe UK chapter (SCAE UK). The SCAE UK is made up of members from all areas of the coffee industry, from machine manufacturers to roasters, baristas, café owners and ancillary suppliers. The ethos behind the association is to educate the industry on what makes great coffee through its training events and competitions.

Baristas are encouraged to enter the competition to both show off their finely honed techniques and also learn new and improved skills. With judges assessing the knowledge of the entrants as well as their attention to detail, creativity and signature drink, the competition is designed to increase the standards within the industry.

John Gordon, of Gorilla Tampers and London-based Square Mile Coffee was crowned UK Barista Champion in 2010, with 687 points and also won prizes for best espresso, best cappuccino and

best signature drink in the competition.

“Entering the UK Barista Championships has been an invaluable experience,” says John Gordon. “The support received from the SCAE UK throughout was fantastic and the competition itself is an ideal environment for baristas to share knowledge and keep improving on their skill set. I am hugely proud to have won and encourage all baristas, whatever their level of expertise, to enter as there is always opportunity to strengthen their abilities. To also have the opportunity to represent the UK in the World Barista Championships is an experience I will never forget!”

For baristas interested in taking part in the UK Barista Championships 2011, visit www.scaeuk.com for more information and to download an entry form (the deadline for entries is 31st December 2010).

John Gordon in action at this year’s Barista Championships .

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NEWS

Roadchef to increase staff in multi-million investment Motorway service operator, Roadchef, have announced the creation of over 400 jobs as part of a multi-million pound investment programme to regenerate its entire estate over the next five years.

The next two years will see £12 million spent on overhauling the catering facilities at ten key sites with further upgrades at the remaining service areas set to take place thereafter.

Roadchef is one of the UK’s largest motorway service area operators, turning over £200 million per year and employing over 2000 members of staff at its 19 Motorway Service Areas across the UK. The redevelopment, which will see this headcount increase by 20%, will significantly increase turnover and drive operational profits upwards of 13% in the next five years.

“This investment is the cornerstone of our business improvement plan which has been under development for the last two years,” said Simon Turl, chief executive officer of Roadchef. “Thankfully, the MSA (motor service area) sector has ridden the recession well, meaning we are now in a good position to realise our ambitions of taking Roadchef to the next level. By regenerating and strengthening our

branded and in-house portfolio, we strongly believe we will redefine the face of motorway catering.”

As part of the investment programme which has already commenced at Clacket Lane on the M25, McDonald’s will replace existing Wimpy outlets in the quick-serve restaurant brand’s first ever-corporate franchise agreement. In a 20-year deal, Roadchef will sell McDonald’s food and drink at high street prices, bringing a unique and powerful value-led branded offering to the motorway.

The last 24 months have seen Roadchef undertake a pilot study of the new catering concepts at its Strensham [south] site on the M5. In addition to a successful McDonald’s unit, the company has also trialled a number of other new initiatives, which have contributed to a significantly increased visitor conversion rate of 63% compared to 56% at other similar sized service areas. The most profitable of these have been identified and incorporated within the company’s development programme.

The biggest change to the company’s catering portfolio will see the eradication of the much-maligned MSA free-flow restaurant. Taking learnings from the airport

industry and other retail environments, all Rest Bite outlets, which offer a traditional ‘servery tray rail’ approach to dining, will be converted to the Roadchef own brand Hot Food Company, offering customers a more up-to-date purchasing experience.

“The free-flow restaurant is something of an institution on the motorway, however once seen as cutting-edge, it has over recent years witnessed a huge decline in popularity, welcoming less than 10% of overall site visitor numbers,” explains Simon Turl. “The Hot Food Company, a concept designed by Roadchef’s team, is a modern brand, which improves food quality, speed of service and continues to deliver value to customers through promotions such as the two meals for £10 deal, but in a more contemporary setting. Our aim is to drive sales at this outlet by highlighting to customers that we are providing the complete package – choice, quality, speed and value.”

As part of the refurbishment, Costa Coffee outlets across the entire estate will also be upgraded to deliver the best possible customer experience. As part of the project, units at ten key sites will be relocated to a more spacious and prominent area of the building.

Torex provides power to WRVS cafés

SOHO Coffee Co. opens new store

Torex Retail Holdings Ltd (Torex™), a global provider of innovative, integrated technology solutions to the extended retail marketplace, has announced that WRVS, one of the UK's largest voluntary and charity organisations, will be implementing its Power for Convenience across 225 shops, cafés and canteens in UK hospitals.

As a charity with many store fronts, WRVS has to manage its operational overheads carefully. The organisation relies on many volunteers to run its shops, cafés and combined outlets. The Torex system being implemented is easy to use and offers strong promotions, real-time stock control, secure card payments and fully integrated news management say the company.

Outlet staff, local and central management will have better visibility and insight into buying trends and changes can

SOHO Coffee Co’s Birmingham expansion has led to the opening of a new store at Merry Hill in Brierley Hill, one of the biggest shopping centres in the UK. The new SOHO store has taken on a unique format to its other coffee shops, adopting a low carbon footprint, capacious coffee island unit which seats up to 50 coffee-lovers at any one time. This is a first in style and design for SOHO and the new design allows easy access for shoppers, children’s buggies and wheelchairs, allowing SOHO’s delicious food and coffee to be freely enjoyed by all, say the company.

SOHO prides itself on its use of local ingredients and the exceptional quality of its food, all of which is freshly prepared each day. The Merry Hill store will be open between 7am and 9pm

The Power for Convenience solution runs on the latest TOSHIBA TEC STA-20 POS terminals and the TSP100ECO energy saving thermal receipt printers from Star. be automated, meaning data is more accurate and volunteers can spend more time on customer service. The technology will enable WRVS to offer customers faster service at POS, improved promotions and an enhanced shopping experience whilst raising the organisation’s brand profile.

Monday-Saturday and between 8.30am and 5pm on Sundays. This is the first time the SOHO Coffee Co. has entered into a partnership with Westfield Property Group, who own the Merry Hill shopping centre.

Birmingham has been identified as a key expansion area for SOHO who already have a coffee shop at the international airport, and they are currently looking for a potential site at The Bull Ring Shopping Centre as part of their future plans.

The new SOHO Coffee site at the Merry Hill shopping centre in the West Midlands.

DECEMBER 2010 CAFÉ CULTURE 5

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NEWS

Taylors of Harrogate to sponsor next coffee festival Could austere times see a resurgence of some simple British favourites?

No nonsense nosh on the go SSP UK, the food travel experts, are launching a new tea-led food retail brand called BreadBox at Manchester’s Piccadilly station in celebration of the nation’s favourite pastime.

With the growing demand for a proper British cuppa (a recent poll by Country Living magazine revealed that 79% of people prefer to visit traditional tea rooms instead of US style coffee houses), SSP UK says that it has answered the calls of the British consumer to offer them traditional tea brewed in a traditional teapot rather than the cup.

BreadBox will offer simple, quick and satisfying no-nonsense food on the go, from the classic sandwich fillings to pork pies to Bakewell tarts alongside iconic condiments such as Branston Pickle, HP Sauce and Heinz Tomato Ketchup, say SSP. Also addressing the issue suffered by the time-pressured commuter, the brand will offer clear, unfussy descriptions of the complete range, round price points, speed of service and great value for money.

“We wanted to create a brand that satisfied Britain’s philosophy that a good cuppa makes everything all right. That’s why BreadBox is not only tea-led but also goes back to basics by using the traditional teapot method,” explains CEO of SSP UK, Tony Keating. “And with every other sandwich brand catering for our evermore sophisticated tastes with exotic fillings and continental breads, there is now a huge market for simple, down to earth food that is not being catered for. We’re bringing back corned beef and pickle baps, pork pies and rock cakes, all offered at price points that also reflect simplicity, easing the purchasing experience for time-pressured travellers.”

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CAFÉ CULTURE

The UK’s only annual coffee festival is set to return for 2011, with the headline sponsor confirmed as independent family business and coffee merchant, Taylors of Harrogate.

With dates set for Saturday 21 and Sunday 22 May 2011, the Bath Coffee Festival is anticipated to attract over 10,000 visitors to its second year and Taylors of Harrogate is returning as the main sponsor after a successful inaugural event.

“Our family business produces the country’s best selling roast and ground coffee range, so it’s fitting that we should support the Bath Coffee Festival,” said Kevin Sinfield, brand manager for Taylors of Harrogate. “Our success has been based on buying top quality beans and careful blending and roasting to produce a range of coffees to suit any mood or occasion. The festival is a great opportunity to share our passion and experience – along with our long term commitment to trading ethically and supporting coffee growing communities – with coffee drinkers.”

Expanding on this year’s successful format, and introducing new areas dedicated to educating consumers about the fine art of coffee making, the festival will for the first time feature the World of Coffee and the Coffee Academy. The World of Coffee will include representatives from different coffee growing regions showcasing information about their growers, coffee production, taste and quality of their beans.

A second Bath Coffee Festival is planned for next year.

Taylors’ will be bringing to life The Yorkshire Rainforest Project – an initiative to save an area of rainforest the size of the Yorkshire Dales in Peru’s Amazon rainforest – one of the most threatened rainforests on the planet.

Visitors can also attend exciting handson workshops at the Coffee Academy, where industry experts and top baristas will give out handy hints and tips, such as how to make the perfect cup of coffee and get the best out of domestic machines.

Other names from the industry that have already joined the festival include Lavazza, Roy Ireland Espresso Service, Martin Carwardine & Co., Lazy José and Extract Coffee Roasters. Complementing the coffee suppliers are other artisan producers including Teapigs, Frank’s Luxury Biscuits, Chandos Deli and Sugar Loaf Cakes (www.bathcoffeefestival.co.uk).

Churchillian high tea Hyatt Regency London The Churchill has created the Churchillian High Tea, launching in homage to Sir Winston Churchill, and ideal late-afternoon meal, suitable to end a business meeting, after a long day's shopping, as a pre-theatre supper or simply as a treat, suggest the hotel.

The savoury selection includes a range of traditional hot and cold British favourites. Start with potted shrimps served on toast with a drizzle of lemon juice, cheese on toast, and

toasted crumpets oozing with butter and smoked salmon. The hot dishes include such timeless favourites as a warming vegetable consommé, a mini Shepherd's Pie and Sir Winston's beloved traditional tender roast beef topped with a mini Yorkshire Pudding and horseradish sauce.

Puddings such as Treacle Tart, Fruit Cake and Sherry Trifle will conjure up childhood memories, while Sir Winston's love of French food is highlighted with delicious Chocolate

The Hyatt Regency London – The Churchill hotel will be serving up a Churchillian themed high tea. Éclairs. Finish the high tea with a hand-rolled chocolate cigar for an authentic Churchillian experience. The teas served include Assam and Earl Grey.

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Café - the National Trade +

Show for the industry Running at the NEC in Birmingham, 27th Feb – 1st March, Café+ brings together suppliers and buyers over three days for serious product sourcing and networking.

Café+ 2011 will be the biggest and best yet bursting with ideas, new products, samples and initiatives for cafés, sandwich and coffee shops to take back to their business.

This vibrant trade Show is co-located with a number of other leading food and drink trade shows including the National Convenience Show and the Bakery Show, offering visitors product sourcing galore - all in one day.

“We’re opening a new café in a couple of months so Café+ has been great for us. There are some good exhibitors here and it’s been good to meet with suppliers face to face.”

“We researched new equipment on the internet and have now come to see it for real at the show.

We’ve seen some really good quality packaging so it’s been well worth coming.”

David Wright, Daisies in the Park, Pinner

Catherine O’Grady, OCEES, Westport

For more information on exhibiting call Matthew Butler on 01293 610338 A welcome addition to your business

For more information on visiting visit www.cafeplusshow.co.uk

This is a trade event. No under 16s. Students by prior arrangement only.

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NEWS

Bailies secures major contract with ferry giant The Belfast-based, specialist coffee roaster Bailies Coffee has secured a contract to supply hand-roasted Fairtrade coffee to Northern Ireland’s leading ferry company, Stena Line.

The deal, valued at over £450,000, includes supply of coffee, barista training and machine servicing, all of which are provided in-house by the Belfast-based company. The Bailies coffee package is being supplied to all of Stena Line’s ferries on its five Irish Sea routes.

“In creating the ultimate experience for our passengers, food and beverage is a key focus for us, and coffee was an area we had identified as being in need of improvement,” commented Ian Jamieson, head of purchasing for Stena Line on the Irish Sea. “Bailies demonstrated an impressive level of expertise in all areas of coffee production, and we witnessed a

Waitrose lines up for Cafédirect listings Cafédirect has announced that Waitrose has added three new coffee lines to its existing UK product listing.

As part of the agreement, Waitrose will list three new product lines from this month onwards, including two single origins (Cafédirect Cloud Forest beans from Nicaragua and Cafédirect Mayan Palenque roast and ground from Mexico). With Cafédirect Machu Picchu and Kilimanjaro roast and ground already in store, the deal provides the grocer with a full suite of Cafédirect single origin coffee.

Additionally, Waitrose will also list a new bean variety of the existing Cafedirect Kilimanjaro range to hit the shelves in November. The store is looking to replicate the success it has enjoyed with Cafédirect Machu Picchu range, which is found in bean, roast and ground and freeze dried formats.

“Buying directly from smallholder producers means that we are able to offer hand crafted products from skilled artisans who are as passionate about their coffee as we are. We are tapping into a vibrant range of distinctive tastes and flavours, born from unique combinations of soil, climate and altitude,” says Ben Styche, retail controller, Cafédirect.

“The decision to increase their single origin provides Waitrose shoppers with a wide selection of all our coffee – in bean, roast and ground and freeze dried.”

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CAFÉ CULTURE

Business development manager for Bailies, Ross Kane and Stephen Bryden, Stena Line’s head of onboard services toasting the major contract. definite passion for the product amongst all the staff on our visit to the Belfast roasterie.

“We trialled Bailies’ recommended approach on our Belfast-based Stena

Navigator vessel and we have been blown away by the improvement in coffee quality and the positive customer feedback that has quickly resulted. The decision to roll out Bailies coffee on all of our Irish Sea vessels was a logical next step and has proven to be very popular with passengers on all of our routes,” concluded Ian. Bailies is supplying 100% arabica Fairtrade Espresso beans to Stena Line and is Fairtrade registered. It sources, roasts and supplies a broad range of fine coffee from across the world, including Fairtrade, Rainforest Alliance, Organic and fully traceable single origin and single estate beans.

The deal marks the most significant in a series of recent achievements for Bailies Coffee, which has established a growing reputation for supplying some of the finest quality coffee in the UK and Ireland.

Coffee from Brazil direct to Gloucestershire Gloucestershire coffee company Ethical Addictions are celebrating the arrival of their first shipment of coffee direct from the Gerezim Farm in Brazil.

After years of direct trade with farms in East Africa, Ethical Addictions has grown and this year explored an opportunity to set-up a similar direct trade relationship in Brazil.

Directors, Dave Keeper and Ian Meredith flew out in June to meet with Isaltino Caixeta and his family who run the Gerezim farm in the Minas Gerais

region of central Brazil. The visit was intended to discuss a sustainable trading relationship but also to ensure the high quality of beans, along with high ethical standards of operation and care of workers.

Ethical Addicitons says that it now has five direct trade relationships whereby they source coffee direct from the farms, and then import and roast to bring exceptional single origin coffees to business and home consumers alike (www.eacoffee.co.uk).

Fentimans launch alcoholic ginger beer The Fentimans family, famous for their traditional botanically brewed soft drinks, has now created the first alcoholic beverage in the Fentimans portfolio, Hollows Superior Alcoholic Ginger Beer.

Made from 100% natural ingredients, Hollows quality is attributed to a secret family recipe that has been handed down through generations, staying true to the traditional slow fermentation and botanical brewing methods that Thomas Fentiman gave away with his daughter’s hand in marriage in 1906 to John Hollows.

The primary ingredient, Chinese root ginger, is slowly fermented with botanical ingredients for 12 to 14 days until the drink comes into “condition”, forming a real ginger beer that is 4% alcohol by volume.

The process releases a deeper and more satisfying ginger flavour and forms a naturally cloudy appearance, say the firm,

and natural pear juice is then added to give this uniquely refreshing drink body and fullness. Free from all artificial flavourings, colours and preservatives, Hollows is best served chilled over ice.

“Having been in the botanical brewing business for over one hundred years, we are perfectly placed to produce a superior alcoholic ginger beer,” says Eldon Robson, managing director and master brewer of Fentimans. “My great-grandfather, Thomas Fentiman, insisted on using only the finest, natural ingredients. His son-in-law, John Hollows, was given the famous recipe and soon his brewery became the most successful of all five. So, it seemed a good idea to use Hollows name as an assurance of the superior quality of the drink. The alcoholic ginger beer market is growing quickly, and Hollows will offer a premium alternative to consumers."

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NEWS

erlenbacher launches in the UK A leading European manufacturer of premium frozen cakes and desserts for the foodservice industry – erlenbacher launched in the UK in October.

With over 35 years of baking experience, erlenbacher produce high quality desserts using the best fresh ingredients, combined with traditional craftsmanship, latest trends and technologies and produces over 16 million cakes each year using only natural ingredients without any additional preservatives, hydrogenated fats and oils, artificial colouring or flavourings, guaranteeing home-made taste.

The UK range consists of a selection of

Chocolate twist cheesecake, part of the new erlenbacher bakery range (visit www.erlenbacher.co.uk for more information).

Cream & Fruit Gateaux and Slices, Tray Bakes, Traditional Cakes, Mini Gugls and Sweet Moments Cup desserts, including bestselling classics such as Black Forest Gateau, Tiramisu Slices, Premium Apple Pie and some more unusual flavours such as Mandarin & Cream Cheese, Mango and Crème-Fraîche and Egg Liquor. The range also offers foodservice professionals a selection of quality premium frozen baked

goods, conveniently pre-cut into single portions, allowing flexibility to only defrost the number of portions needed, avoiding unnecessary waste.

“With our expertise and vast experience across continental Europe we are hoping the UK market will be impressed by our offering and help us establish ourselves as one of the leading suppliers for the foodservice industry,” said Bernhard Neumeister, Erlenbacher’s managing director at the launch.

Fego Caffé offers dawn to dusk dining

Instanta launches its smallest ever boiler

Fego Caffé at High Street, Putney, London is a new restaurant which is set to further excite the already vibrant restaurant scene of this community.

Situated on the ground floor of The Exchange, Putney’s most popular shopping destination in the High Street, Fego Caffé is a continental-style caffé and brasserie, elegant yet informal, where serious food meets casual eating, but at prices which are definitely affordable.

Introducing a new take on ‘dawn to dusk’ dining, Fego Caffé offers delicious and nutritious all-day breakfasts, mid morning and afternoon patisserie with tea or one of Fego’s famous coffees, filled croissants, baguettes and paninis. There are also Fego’s Signature burgers, main course salads, wraps, sandwiches, pizzas served on long wooden boards and tasty pasta dishes.

“The way we work, relax and eat has changed,” says Jonathan First of Fego Operations Ltd, the family-run business

Instanta has announced the launch of its smallest ever boiler - the wall mounted WA2N - which has a slightly lower specification and more functional appearance than other boilers in Instanta’s portfolio, say the company.

Where space is at a premium and the caterer needs the keenest price, the WA2N, with its simple stainless steel case is ideal, and capable of providing a plentiful supply of hot water say its makers. It is capable of delivering good volumes and is ideal for situations where up to 15 cups (2.5 litres) are needed in one go, with the potential to serve an additional 100 cups per hour.

Operating on just 2KW the unit is also compact, reliable and long lasting.

Electronically controlled for constant temperatures of around 97ºC the boiler features large, nondrip taps, basic diagnostics with user friendly display, safety cut-out on overflow and element, insulation for both economy and safety and a one year on-site parts and labour guarantee.

which owns Fego Caffé. ‘There is a demand for really good food, with a striking presentation, from breakfast to brunch, snacks and full meals, at any time of the day,” he continues. “Our dawn to dusk dining meets these needs and modern professionals – from busy people to shoppers and families – can breakfast, lunch or enjoy early supper here, with really good food served in generous portions at a very decent price.”

The temping menu includes over 100 items keenly priced from around £5 to around £12 and the food is modernEuropean, with many favourite classic dishes. Fego’s Signature coffee is made from six different types of beans, sourced, roasted and packed in Italy exclusively for Fego Caffé.

Thaw and serve coffee time treats It’s easy to turn coffee breaks into one of your key profit making times of day by adding a selection of ‘treat me’ products such as

muffins, cookies and doughnuts to your mid morning or mid afternoon menu, say bakery specialists CSM United Kingdom, with their ReadiBake thaw and serve bakery products.

A new Toffee and Banana flavour muffin is the latest addition to the ReadiBake Premium Muffin thaw Latest addition - a toffee and banana flavoured muffin from CSM

10 DECEMBER 2010

CAFÉ CULTURE

and serve range that already features Blueberry, Raspberry and White Chocolate, Double Choc Chunk, the very popular Lemon and Poppy Seed.

In addition, CSM are offering the branded Smarties® Doughnuts which have a ready market with children and adults, as well as some Readi-Bake Premium Cookies that are made with 30% real Belgian chocolate.

The latest Instanta machine is easy to install, with a choice of two connections, either through the rear or from beneath.

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NEWS

Cafés to benefit from launch of FEC UK Firich Enterprises Co. (FEC) of Taiwan – a manufacturer of PC-based touch screen POS systems used by companies such as McDonald’s, KFC, Burger King, Starbucks, and Pizza Hut - is to launch its first-ever dedicated UK sales, marketing and logistics operation, FEC UK. London-based FEC UK (www.firich.com.tw) is being launched in partnership with Consolis Systems, the leading UK retail management software and services company.

FEC’s innovative and versatile POS systems are specifically designed for the retail and hospitality markets. With a

combination of rugged construction and sleek style, the systems can be applied to a variety of environments – including cafés, bars, restaurants, fast food stores, bakeries, and coffee shops.

The launch of FEC UK means café owners will now benefit from faster and easier access to FEC's EPOS products, say the company, along with improved round-theclock technical support and a three-year warranty on the entire FEC product range.

Customers will be able to obtain a full range of FEC systems direct from FEC UK’s London warehouse, instead of having to wait for shipments to arrive from Taiwan.

British tableware’s the best, say Steelite Pottery giant Steelite International launched a month long campaign recently to fight back against what it sees as being inferior foreign imports.

To show the strength of its ware and the strength of feeling for its worldrenowned tableware brand, the company balanced a double-decker London bus on just four of their Potteries manufactured mugs!

During September, the award-winning company took its Made in England Made for Life campaign on the road, hitting five major UK cities before lobbying Parliament to secure high level support for their year long crusade. There were bus jacking demonstrations along with demonstrations by celebrity chef Brian Turner and talks about the importance of buying British.

Steelite International, with a turnover in excess of £50million and a UK workforce of over 650 is the favoured brand of hotel chains such as Hilton and Four Seasons as well as food operations as diverse as the Ministry of Defence,

Steelite International’s chief executive Kevin Oakes with a double decker London bus balancing on four Steelite mugs at its state-of-the-art factory in Burslem, Stoke-on-Trent.

Whitbread and Little Chef.

Explained Steelite International chief executive, Kevin Oakes: “The Made for Life campaign aims to show the UK ceramics industry is alive, vibrant and fighting fit, with a number of successful manufacturers operating in Stoke-on-Trent.

“Steelite International are firmly committed to making their core product here in the UK where we have the greatest expertise, skilled people with loyalty and commitment, the ability to create products with a lifetime guarantee and over 100 years manufacturing history.”

Samantha Bowles has been appointed as FEC UK’s sales director and has more than 12 years of front-line experience in the EPOS industry and has a background in engineering, having previously had key roles with several leading EPOS companies.

“We will be offering a diverse range of sophisticated products for the retail, entertainment and hospitality markets, where the style and durability of FEC’s systems make them an ideal solution. These products can now be bought direct from our UK warehouse, so customers won’t have to wait for product to be shipped from Taiwan,” says Samantha Bowles.

SHORTS ■ Food to go exhibition CooperWhite Exhibitions have announced that they will be hosting their next trade show for the fast food sector within Northern Restaurant & Bar 2011 at Manchester Central on 1 and 2 March 2011. Called Food To Go to cover the snack and fast food markets, Charles Cooper said: “CooperWhite Exhibitions are delighted to have been invited by Moorfield Media, organisers of Northern Restaurant & Bar, to bring our ‘sandwich, snack and mobile show’ concept within Northern Restaurant & Bar.” ■ Brakes scoops gold at green awards Foodservice supplier, Brakes Group, has taken gold in the Green Champions (Suppliers) category at The Green Business Awards 2010, beating off stiff competition from the likes of Guy’s & St Thomas’ NHS Foundation Trust.

The coveted award is testament to Brakes Group corporate sustainable and environmental achievements over the past year, highlighting its passion and dedication to introducing green changes to its business.

■ Bournemouth catering show The UK’s foodservice, catering and hospitality industry is once again set to descend upon Bournemouth next March for the annual Hotel and Catering Show. Taking place at the Bournemouth International Centre on Tuesday 15 (10am to 6pm) and Wednesday 16 March (10am to 4pm), owners, operators and others on the decision-making level will convene for product discovery, education and networking that will help to position their brands for success throughout 2011 (www.hotel-expo.co.uk).

■ Selecta raise over a £1,000 for Macmillan After organising a series of fun filled coffee mornings across the UK, the vending operator, Selecta raised over £1000 for Macmillan Cancer Support. As well as enjoying coffee and cakes, one lucky customer won a 40” flat screen TV and a Cadbury hamper worth £50, and nine runners up also won a Cadbury hamper by donating a suggestion £1 to guess the number of coffee beans in a jar. Five Selecta employees won one of four iPod shuffles and a music system through a raffle, donated by Pepsi-co and Huhtamaki.

DECEMBER 2010 CAFÉ CULTURE 11

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Awards 2011

Sponsored By

The Café Society is a trade body focused on the encouragement of the café experience as a way of life in the UK. As well as providing support for its members, the Society aims to promote the café society to consumers in a way that will encourage the development and embodiment of this casual way of life into British lifestyles.

The Cafe Society, set up in the early 1990s, has six principal objectives: • To promote good quality standards in terms of both beverage making and the café environment in which products are sold.

• To safeguard the integrity of the café market and environment by setting technical standards for beverage making and retailing as well as by encouraging those in the industry to uphold these standards.

• To encourage excellence and innovation in the café market.

• To promote the café market, the way of life it encompasses, and members to consumers.

• To provide a collective voice, and represent the views of, all those involved in the industry to government, both central and regional.

• To provide mechanisms for increasing knowledge and understanding in the café market, particularly through the publication of a regular news magazine about the industry.

In these challenging times, it is all too easy to let standards slip and to put innovation and creativity on a back burner - yet the long term future and integrity of the café market depends on us all maintaining the high standards and reputation that the industry has achieved to date. The Café Society Awards were relaunched in February to encourage good practice, innovation and standards by recognising those who continue to push the boundaries and lead the way in promoting all aspects of the Café Society in the UK. The 2011 awards will take the form of a luncheon at the Rooftop Gardens, Kensington on March 22nd 2011 when seven awards will be presented. So why not enter your buniess in the 2011 Awards and gain the prestige and recognition your business deserves.

The Café Design of the Year Award This award aims to encourage good design practices in the sector bearing in mind the importance that the atmosphere of an outlet can have on its success. The judges in this category will be looking for good practical design that sets new standards. Submissions in this category should provide details of the design brief, its successful application as well as pictures of the results.

Entry Entry to the awards is open to anyone in the industry. You can either nominate your own business or put forward someone else who you think the judges should consider for an award. The Secretariat of the Society will collate information on all those entered and present it to a panel of judges. The judges, who will include

Cafe Culture editor Clare Benfield, will be chosen for their knowledge of the industry and the independence from those who have entered. The closing date for entries is: 1st February, 2011 The Awards The following are the 2011 award categories: The Café Society Award This award will be given annually to an individual or organisation that is considered by the judges to have been exceptionally influential in shaping the Café market in the UK. In making submissions for this award, please state why you think the individual or organisation you nominate deserves an award.

The Café Innovation Award This award aims to encourage innovation in the market, either by operators or suppliers. The judges in this category will be looking for successful innovation that has been influential across the market.

Submissions in this category should provide details of the innovation, evidence of its success as well as any evidence of its influence on the market as a whole.

ENTRY FORM Name _____________________________________________________________

New Product of the Year Award This award aims to encourage the development of products (including drinks and equipment but excluding food) for the market. Submissions in this category should provide product information as well details of why the product is particularly suited to the Cafe Society.

The Café Food Award This award aims to encourage the innovation and development of food products specifically for the Cafe Society market. Submissions in this category should include product information as well as details of why you think the product deserves this award.

■ The Café Society Award

Address____________________________________________________________

■ The Café Innovation Award

__________________________________________________________________ Tel No _____________________________________________________________

Café/Coffee Bar Independent of the Year This award aims to recognise the work being done by entrepreneurs in the industry to develop successful independent café/coffee bars. Submissions should set out on an A4 sheet why you think the business deserves an award in this category and should be supported by any supporting evidence you can provide, such as photographs.

Remember, you need to submit your entries before the closing date – 1st February 2011.

If you would like further information about the Café Society Awards, please do not hesitate to contact Pam Sainsbury on 01291 636341.

Please state which category or categories you wish to enter:

Business Name _____________________________________________________

__________________________________________________________________

Café/Coffee Bar Chain of the Year 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.

Submissions should set out on an A4 sheet why you think the business deserves an award in this category.

■ The Café Design of the Year Award ■ The Café Food Award

Email ______________________________________________________________

■ New Product of the Year Award

Name of business/product being submitted:

■ Café/Coffee Bar Chain of the Year

__________________________________________________________________

■ Café/Coffee Bar Independent of the Year

Please attach the supporting infomation for each entry and post it to: Pam Sainsbury, Café Society Awards, Association House, 18c Moor Street, Chepstow NP16 5DB Or email your entries to: pam@jandmgroup.co.uk

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A precious, refined blend made with the best Arabica coffees from Brazil and high plains of Central America and a small percentage of Indian Robusta Mysore and Malabar.

Its success is due to the blend balance and accurate roasting as thought by the peculiar Neapolitan experience dating back to 1930.

Anhelo is only for luxury design hotels, gourmet restaurants and a few highly selected deli and coffee bars.

www.anhelo.it

anhelo fine italian espresso caffè

www.cafeculturemagazine.co.uk

OCTOBER 2010 CAFÉ CULTURE 13

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DESIGN

Designed for success As we learn here, for cafés and coffee shops, paying particular attention to design is just as much about how to go about attracting customers, as creating the look and style to reflect the trends of ‘now’.

Opportunities await Volker Nissen, sales and marketing manager of hospitality furniture supplier GO IN (UK) feels that independent operators have a great opportunity to demonstrate their individuality and, through careful design, can achieve business success by attracting the right customers.

“There is no doubt that in recent years the larger national and international coffee shop chains have altered trading conditions for small and independent operators throughout the UK,” he observes. “In one sense the increased competition, bringing with it uniform quality, service and convenience, has made trading more difficult for independent operators. On the up-side however, the overall growth in the sector has created a larger marketplace for all coffee outlets and, in particular, generated new opportunities for those offering customers something different.”

Good design and sensible layouts are the keys to success for independent operators competing against the larger chains, he feels. Customers, familiar with the polished

14 DECEMBER 2010

CAFÉ CULTURE

interior designs of the larger chains, will no longer put up with poor design in even the smallest outlets. It is the overall visual scheme creates the ambience for visitors and sends a clear message about the type of outlet they can expect. A lack of coherence in this area could lead customers to expect a poorer overall experience from the outlet, and whilst an independent may not have the financial clout of the larger chains, with careful choices of furnishings and finishes a great deal can be achieved with a minimal budget, say the company.

There is also the opportunity to express an individuality that is not open to the chains that insist on uniformity of brand.

Individuality “This individuality can be achieved in a number of ways and working closely with a furniture supplier that can offer a large range of styles, finishes and quality levels will be a great advantage,” explains Volker Nissen. “One possibility for creating interest will be to use the same furniture with different fabrics in different areas. This can also assist with affordability, where more opulent furnishings can be

used in highly visible areas such as by windows or counters, which can help draw customers into your offering.

“This could then be supported by less expensive coverings on the majority of the furniture. Alternatively, the same fabric could be used

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DESIGN across different furniture types giving a coordinated overall look to a mixture of seating types. These mix-and-match approaches must be used carefully to create areas of separate ambience, but too much variety can look messy and uncoordinated.”

Another possibility, suggest GO IN, is to use ‘teaser’ items of furniture to create a visual impact which will attract attention and draw in new customers. This can be done in different ways. For example, using a striking sofa/settee combination as a bold, centre piece statement, or specifying a couple of design classics such as ‘egg-chairs’, copies of which can be sourced relatively inexpensively to create a feature area. Because independents are not hidebound by having to stick to strict design rules, these feature areas can be daring statements of individuality.

The type of seating and the way it’s arranged says a great deal about the personality of the outlet so, for this reason, it needs to be chosen carefully, advise GO IN. However, it also needs to suit the business

model of the outlet. Certain designs will be more attractive to specific demographics young, old, business people so the design must be chosen carefully to ensure it attracts the desired customers.

The design also needs to suit the type of outlet being run – if it’s mostly high-throughput, take-away coffees then the seating requirement will be minimal. In fact, perhaps sitting down should not be encouraged at all! However, if the outlet relies on customers staying longer to enjoy food, Internet access or other upselling opportunities, then more luxurious seating should be offered. This is where independents can outwit the larger chains whose uniform design is not flexible enough to exactly suit the needs of different clientele in different locations.

“With so many furniture

options for interior and exterior spaces - chairs, sofas, modular systems, stools, tables, bars, loungers and sunshades – each with colour, style and finish options, it is important to seek help from an experienced supplier,” adds Volker Nissen.

“If possible, find one that offers a 3D room design service to help visualise what different furniture looks like in the proposed room layout. These full-colour, 3D visuals can give a clear and early indication of whether particular furniture choices and layouts meet the requirements of the operation.”

It is also helpful, of course, if the supplier can offer a wide range of furniture and finishes, and that all these combinations can be easily visualised and priced. For this reason, GO IN developed their award winning, intelligent, web-based product configurator that offers a truly

Café Copia

It is possible for independent outlets to make their own style statements, say hospitality furniture suppliers, GO IN.

www.cafeculturemagazine.co.uk

Café Copia are a small family of local cafés dedicated to serving natural, healthy and delicious food, using ingredients and products from small artisan suppliers. The Marlow branch of Café Copia used Andy Thornton’s Fresh stacking side chairs to great effect, both indoors and outdoors. Featuring an allaluminium frame and attractive dark brown woven synthetic material, Fresh side chairs are ultra versatile, being stackable, and easy to quickly move indoors or outdoors, depending on the unpredictable British weather.

To match the Fresh side chairs, Andy Thornton also supplied Carini stainless steel square table bases, with modern and practical wipe-clean white laminate tops.

A Chesterfield two-seater sofa in red leather sits snugly in the corner for customers to leisurely enjoy the freshly made coffee and food. Andy Thornton also supplied their Toulouse armchairs in Café Copia’s chosen leather, and a bespoke welcoming fixed seating area, again in red button-back leather (www.andythornton.com).

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DESIGN

New York in London Jeremy Jacobs approached Glo Creative to help him realise his lifelong dream of opening a New York inspired deli in London.

Enthused by a recent trip to the US, and with twenty-five years of retail know-how behind him, Jeremy wanted to bring a piece of the Big Apple home. His stylish deli called Bloomingdelis is situated just off the busy high street in Bromley and specialises in New York style bagels, freshly made sandwiches and salads with quality ingredients.

The Glo Creative team were asked to create both a name and branding for the deli that would function across a range of different media, from glass-wear and signage to labelling. The brand had to be easily recognisable yet differentiate the business from the fierce high street competition. It also needed to communicate the unique offering available and attract local residents and office workers alike.

Jeremy Jacobs says that he first became aware of Glo Creative at Hotelympia this year in London. “I was initially attracted by Planglow’s eco-friendly packaging, when I looked at the brochure my eye was caught by a business that Glo Creative had developed branding for previously, it looked really great,” he says.

Glo Creative then met with Jeremy to discuss his objectives and aspirations for the brand. It was important for the brand to work together with the shops fittings and create a relaxing and modern atmosphere for customers. Kerry Mundy developed the contemporary branding to complement the zesty green seating and dark wood interior.

“The brand’s handwritten style really captured the vibrant, freshlymade philosophy of Bloomingdelis.

It really ties everything together and we’ve had some really positive comments on the name, including from our American customers!” reports Jeremy Jacobs.

visual, creative and playful way to design and purchase hospitality furniture. And, because prices of options are shown, it is easy to compare ‘mix-and-match’ options and ensure they suit different budgets. Independents will also appreciate a supplier whose range is held in stock for immediate delivery and whose minimum order quantities are set realistically low to suit smaller operators (www.goin.co.uk).

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The branding and ‘Taste of New York’ strap line have been working their magic, with repeat business and advance orders via email and telephone already coming in. Jeremy Jacobs has also noticed that customers have been commenting on the relaxing and comfortable atmosphere at Bloomingdelis, and he hopes in the future to expand the menu offering and extend opening hours into the evenings. “Overall, I found the Glo Creative service was very customer focused.

They were quickly able to come back to me with something that captured what I wanted first time,” he concludes.

Harking back?

Glo Creative was established specifically to help develop brand identities for new catering businesses or those looking to re-brand. Utilising the capabilities of the packaging company, Planglow, its ideas can then be applied to all possible catering products, merchandising and literature.

It specialises in creating strong and unique brand

The Deblasi Skyline.

identities exclusively for companies within the catering industry and Kerry Mundy, its senior designer and creative head, says that over the last year she has observed that design has been focusing on celebrating British heritage and vintage style through imagery and type. For example, the simplistic 1940’s war time style has seen a revival, with fonts having a distinctive letter-press feel about them

combined with a retro colour palette.

“Design has moved away from the modern high tech look. Gone are the complex futuristic graphics usually favoured by crisps and other confectionary companies.

We’re certainly seeing a faux return to ‘basics’ with detailed illustrations and hand drawn visuals,” reports Kerry Mundy. “Tyrrells crisps and Marks and Spencer are prime examples of companies playing on this trend with the former branding their crisp packets with street party style bunting.

“I enjoy seeing design that breaks away from the more tried and tested colour combinations. For example, a clash of modern and traditional, old hand-drawn imagery and floral patterns mixed with modern typography. Granny chic with a modern twist if you like!”

Contrasting a bright modern colour with a more traditional colour palette can certainly be a good way of

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DESIGN

ensuring brand longevity, feel Glo Creative, and working with existing furnishings and fixtures, and using them as a base or accent colour can work really well, as well as save money.

The company say that they get a lot of commissions from new cafés, coffee shops and delis that are just opening up, and who want to get their corporate identity and branding right from the start. A recent example of this is New York-inspired deli called Bloomingdelis who, with Glo Creative’s help, selected more traditional colours of dark brown and cream to contrast with their modern green furnishings.

“We like to try and stay ahead of current trends, so never mimic designs already on the high street. We want our customers to have branding that’s right for them, but that also has longevity in the marketplace, attracting customers for years to come,” says Kerry Mundy (to find out more, visit www.planglow.com/glo).

www.cafeculturemagazine.co.uk

New range Quality Equipment Distributors (QED), a UK supplier of retail and catering refrigeration products and modular display systems for restaurants, coffee shops, patisseries, wine bars and corporate catering facilities has recently launched the Italian designed Deblasi selection of display counters, bar systems, storage systems and accessories. They are suitable for a wide range of catering, retail and licensed premises.

Deblasi is a high-end style of presentation for outlets wishing to inject some muchneeded ‘zing’ into existing, tired facilities. It is also designed for brand new venues that are looking for a distinctive Mediterranean or Metropolitan feel, creating a unique ambience as soon as you walk in the door.

Deblasi from QED includes vibrant, youthful environments such as Art, Zen and Trendy, stylish and sleek options such as Arc, Skyline and Wine Café, and

DECEMBER 2010 CAFÉ CULTURE 17

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DESIGN

ZMMA - an architects specialising in cafés restaurants and bars recently designed a 'pop up' café in Canada Water, London. The café packs up to form a vandal-proof box at night and then opens to reveal a fully glazed façade, which is curved to face the waterfront, nature reserve and passers-by on their way to and from the tube.

more classical selections such as Augusto.

Despite their exotic appearance, all of the Deblasi products are built on solid foundations, say QED, using the very finest Italian design and craftsmanship. As well as having robust and practical bar and shelving systems, they also include the very latest refrigeration technology, together with a vast array of useful accessories, storage units and lighting to complete the inspirational effect.

QED was established just over two years ago by Robert Campbell, who has over thirty years of experience in

the retail and catering equipment sectors. The company provides the products, design, installation and technical support from its UK head office in Glasgow and has already built up an impressive portfolio of clients, including independent outlets, branded multiple operators and public sector organisations. It also works closely with its national network of catering and refrigeration dealers and shopfitters to deliver new retail and catering environments wherever they are needed (www.qualityequipment.co.uk)

Consumer trends in 2011 The global market and consumer intelligence company, Mintel, has predicted what it believes will be the worldwide trends in consumer packaged goods (CPG) that will be set to make an impact in 2011.

“These annual predictions represent continuations of current big-picture trends, rather than major changes in the marketplace and what companies are doing,” notes Lynn Dornblaser, director of innovation and insight at Mintel.

“Understanding the major trend areas and how they change from year to year is essential for companies to be successful when developing and launching new products.”

Mintel has identified 12 CPG trends that will impact product development in 2011, spanning categories from health and wellness, the environment, demographics, marketing and media, to convenience and indulgence, but has marked out six of these in particular as being core trends.

2. Redefining natural Get ready for a ‘natural shakedown’.

While all types of natural claims have grown in importance in all regions, and across all product categories, the term ‘natural’ is still ill-defined. Terms that are vague or not well understood will come under fire and we are due to see an intervention of regulatory bodies. Also, expect to see a new focus on accentuating the positives of what is in a product, rather than emphasising what is not in it.

1. Quiet reduction Sodium, sugar and high fructose corn syrup (HFCS) are three well known ingredients that appear to be experiencing covert reductions in product formulations. While sodium reduction has long been the focus of ‘quiet reduction’, sugar and HFCS are jumping on board. As the media continue to demonise HFCS, what may start as covert reduction is likely to end up as a key labelling issue, in the same way transfat-free has become the norm in some parts of the world.

4. Sustainability stays focused on the basics Sustainability is not slipping down the priority list, but instead of seeing new developments, expect to see a continuation of what we have seen, with a few twists. There will be a greater focus on reduced packaging that promotes environmental responsibility in combination with uniqueness, such as boxless cereal bars or more cereals without the inner bag. Also, expect water usage to become a hot, consumer-facing

18 DECEMBER 2010

CAFÉ CULTURE

3. ‘Professionalisation’ of the amateur Mainstream brands are getting into a more serious ‘professional’ arena, by bringing into the home what used to require a specialist service. This trend arguably has its origins in personal care markets, with salon-style hair treatments for home use, but continues to expand to include household (professional strength cleaning products) and food (chefendorsed, restaurant-style meals).

issue in 2011. Companies will be looking for ways to conserve water and change their consumption habits so that there is enough world supply.

5. Blurring categories How much more innovation can you get out of a category? Manufacturers’ responses to consumer needs are the driver to developing hybrid products.

Consumers don’t necessarily view products as being in one category or another, rather they look for solutions that meet their needs, and that may be something that straddles multiple categories. Sparkling beverages are appearing more and being positioned as a source of refreshment, as well as sophistication. Beyond hybrid forms, we also see a blurring of how consumers use products – with beverages consumed as snacks, snacks as meals, and personal care and home care products that do more than one thing, as well.

6. New retro Over the last year, we have seen more big brands that revitalise old products and old ad campaigns, tapping into the escalating trend of nostalgia. Mintel anticipate more of these in 2011.

Companies are returning to a time when life seemed somehow easier, whether that’s the 1980s for consumers in their 20s, or the 1970s or 1960s for older consumers. You’ll see this with brands using old formulations, old package designs, re-runs of advertising campaigns or new ads with a retro feel.

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CATERING FOR YOUR DESIGN

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DECEMBER 2010 CAFÉ CULTURE 19

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FESTIVE FOOD

Fine food

that’s festive With talk of maximising footfall and indulgent tempting treats in the air, it’s that time of year again when cafés and coffee shops become the favoured ports of call for not just their regular customers, but additional Christmas shoppers in search of something to complement the season of celebration.

Festive eats “Christmas is the one time of the year when consumers are less price sensitive than normal and are looking to trade up and treat themselves to something different. Consumers are also more experimental at Christmas and will try new dishes and flavour combinations that they may normally avoid,” comments Richard Barclay, managing director of Rannoch Smokery, a specialist meat and game smoker based in Scotland.

“Make the most of this open-mindedness in your customers by including fine quality, premium products on your menu, such as smoked meats and game that will tempt your clientele into spending more and add incremental value to your bottom line. A product like Rannoch Smokery’s smoked venison, for example, is innovative, different and very fashionable. It has a rich, deep flavour so a little goes a long way and comes pre-sliced in 250g catering packs for convenient portion control and minimum wastage. Our smoked venison requires no cooking, no preparation and no fuss!

Smoked venison is surprisingly healthy too because it is low in fat and provides only 40 calories and 0.5g of fat per 30g serving,” he explains.

Rannoch Smokery’s venison is sourced from the finest wild

20 DECEMBER 2010

CAFÉ CULTURE

Scottish red deer and is supplied chilled to maintain quality. Prime venison haunch is cured using a secret recipe before being traditionally smoked over whisky-infused chips. Sustainable raw materials are used where possible, say the company and only necessary additional ingredients. A long natural shelf life is achieved through the curing process without the addition of chemical preservatives and the range can help to offer a genuine point of difference as well as excellent profit opportunities to the café owner.

A sandwich of smoked duck and caramelised apple with juniper mayonnaise and watercress offers an impressive return, for example.

Alternatively, why not try smoked venison and wild mushroom toasts or fill a slice of pitta bread with smoked duck, houmous, olives, peppadews and scattered seeds for mouthwatering profits? Wraps can be filled with smoked venison with beetroot and orange chutney or smoked duck with apricot and ginger chutney. Other ideas include smoked venison, rocket and cream cheese roulade, smoked venison and peppered pear salad, smoked duck fig and mozzarella salad, and smoked carpaccio platter with beetroot

and horseradish relish (Rannoch Smokery has a huge recipe bank available on line at www.rannochsmokery.co.uk and will pack according to customer request).

The baking manufacturer and foodservice operator, Delice de France, has a selection of 13 unique festive products on offer this year, including mincemeat pies, cakes and delicious savoury snacks.

“The festive season is always a key sales period and we have developed a range which we believe offers our customers the opportunity to maximise both sales and profits,” says Ian Toal, MD of Delice de France UK. “The range offers products that combine traditional recipes with innovative twists in versatile formats that can be sold either as a whole or as individual portions.”

The company’s Sage and Onion Pave Crusty Loaf, Festive Savoury Slice and Pork and Stuffing Roll are the perfect additions to any winter menu and their limited edition Pork and Stuffing Roll combines pork sausage meat with sage and onion stuffing and can be readybaked in just 20 minutes, whilst the Festive Savoury Slice and Pave are ideally suited to the take-away and take-home markets, or served with soups, suggest the company.

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FESTIVE FOOD

Delice de France’s Pork Stuffing Rolls.

Above: Wraps are good for filling with specialist meats, suggest Rannoch Smokery.

Left: Country Choice’s Shallow Shortcrust Mince Pies.

Mince pies are another key sales driver throughout the festive period and the new Delice de France range offers four varieties to tempt customers. The Shallow Mince Pie is a fully baked, shallow sweet shortcrust mince pie filled with mincement and is ideal for coffee shops, offering a shelf life of seven days.

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In addition, the Mini Mincemeat Pies and Luxury Shortcrust Mince Meat Crown are vegetarian options and perfect served hot or cold with cream or ice-cream. The Viennese Mince Pie comes filled with luxury mincemeat and a sumptuous butter Viennese topping for a truly indulgent treat – ideal for a single serve dessert.

Other highlights of the Delice de France Christmas range include Chocolate, Cherry and Cranberry Bundt Cake, a Luxury Christmas Fruit Cake topped with Glace Cherries, Fruit and Nuts. A Winter Spiced Muffin and Black Forest Flowerpot Muffin are two thaw and serve options, both all the more delicious when served slightly warmed with a generous pouring of cream, not just at Christmas but throughout the winter months as a comforting treat, suggest Delice De France.

A Belgian chocolate sponge topped with meringue and a festive holly decoration make up the fun Snowball Cupcake, and the Mixed Confectionary Box featuring a Viennese Mince Pie, Mallow Pudding and Chocolate Flake Cake are other highlights.

DBC Foodservice has also launched a comprehensive range of Christmas products,

designed to help outlets maximise profits and footfall during the busy festive season. Available until the end of January, the multitemperature Christmas Essentials offering comprises traditional starters such as smoked sliced salmon and a variety of Festive Patés, main centre pieces such as fresh turkey, and accompaniments including sage and onion stuffing, home-style mash and honey-glazed parsnips. A range of frozen buffet and finger food has also been specially selected for its convenience, enabling even unskilled bar staff to prepare the food with minimum wastage.

“Consumers will have money in their pockets to spend over the Christmas period. It is therefore imperative that on-trade establishments have the right menu to ensure that consumers visit their venue as opposed to the Dog & Duck down the road,” says Michael Barrett, sales and marketing director of DBC Foodservice.

“Our Christmas Essentials frozen products allow outlets to cater for groups of all sizes while controlling portion sizes and therefore wastage. Our new buffet finger food requires minimal kitchen equipment, and can be

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FESTIVE FOOD prepared quickly by anybody, allowing for high turnover of tables. Managing costs is the best advice we can give to our customers in the run-up to the festive season and these products have been designed with this in mind.”

Vegetarians can also be easily catered for with DBC’s wide range of vegetarian options which includes dishes such as Bean, Celery & Coriander Chilli, Wild Mushroom & Asparagus Risotto and Caerphilly Tart.

To help retailers make the most of this key selling period Country Choice’s Christmas range includes seasonal bestsellers, as well as some new products to add a festive feel to any bakery stand and food-to-go menu, especially for those in the party mood.

New to the line up are Christmas Cup Cakes (a light and moist chocolate sponge, topped with vanilla flavoured frosting and decorated with an edible holly leaf ) a Danish Pastry Mincemeat Crown (crisp golden Danish pastry topped with tasty mincemeat) a Shallow Shortcrust Mince Pie (a shortcrust pastryshell filled with delicious mincemeat and topped with a shortcrust pastry lid) and a Luxury Deep Fill Shortcrust Mince Pie with

Brandy (an all-butter shortcrust pastry shell generously filled with luxury mincemeat and brandy).

“Everyone loves a dessert at Christmas and a super premium ice-cream can be a lighter yet decadent option,” says Mike Godwin, managing director of Mövenpick Ice Cream. “However, caterers can put their own twist on their festive staple by serving it with an ice-cold boule of this year’s newest range of ice-creams – the smooth and creamy Mövenpick Double Cream and Meringue or the nutty Mövenpick Almond and Vanilla, for example, making a welcome change from brandy butter. Perhaps drizzle a cap of brandy over the top for the ultimate warming Christmas pudding.

“For those who haven’t quite finalised their winter menus, it’s never too late!

Our sales team is available 24/7 to discuss creative menus and we can produce bespoke Christmas menus within seven days as required.”

Mövenpick ice-cream is available through leading frozen food wholesalers nationwide (for stockists and support in menu development, serving suggestions, accessories visit www.movenpickicecream.com).

Festive beverages “As the temperature drops and demand increases for hot beverages, café style drinks remain top of the coffee agenda, and now is the time to optimise increased footfall that goes hand-in-hand with the pre-Christmas shopping demand,” says Neil Stephens, managing director at Nestlé Professional®, the company behind a range of coffee machines, including the Milano, which has been designed to deliver a range of premium style beverages at the touch of button.

“In today’s age, there is no excuse for providing a mediocre hot beverage that falls short of expectation. There are some great solutions available for cafés that guarantee a superb consumer experience, designed to inspire and drive purchase and upsell.”

Lisa Huntington, head barista at Cooper’s Coffee, has some tips and advice on which hot beverages to serve during the winter months.

“There are many types of hot drinks that you can serve during the festive season ranging from black teas and herbal teas such as chai tea to the sweeter drinks like ones that are cinnamon flavoured or the age old favourite, hot chocolate - the

Handmade puddings with foodservice and retail potential From an inherited prizewinning family recipe, Pudding Lane awardwinning Christmas puddings are handmade in Australia with the finest quality fruit selected from Australia's pasturelands and well sourced fresh ingredients fresh free range eggs, fresh butter, fresh breadcrumbs, flour, sugar from Australia's tropical north, spices and the finest brandy, matured in American Oak, from the world famous Barossa Valley wine region of South Australia.

Pudding Lane says that it uses a unique handmade method that has been unchanged for 100 years or more and unlike most other pudding manufacturers, who ship all their many ingredients from the corners of the world, they only use

22 DECEMBER 2010

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locally sourced ingredients.

So, overlooking the fact that their puddings have come in from Australia to be here, in their making they have in fact created far fewer food miles and energy waste than a pudding that is made in the UK, claim the company.

They use a “boiled-inthe-cloth” method. That is, selecting the finest, local ingredients, combining them by hand, including fresh bread then adding the “wet-mix” of fresh butter, fresh free range eggs (hand cracked), Brandy and then hand-mix the mixture. This pudding mixture is then hand-weighed with spoons into lined boiling cloths. The cloths are actually squares of unbleached calico and are reused over and over to make many hundreds of

puddings. If the calico square develops a small hole, then it is cut down to make another (smaller) size of pudding and so the process continues.

The puddings are handtied with twine, then cooked (boiled) in (gas fired) “coppers” before being hung, again by hand, individually on a line to age and mature in advance for Christmas. When the puddings having been hung and dried, they are then taken off the line, cut out of the cloth, and dressed in plain cotton fabric to sell (the only disposable part of the pudding making process is a short piece of cotton twine used to tie the pudding cloth up with prior to cooking). The puddings are also packaged in cartons made from 100%

recycled material and dispatched.

In this way, the firm do not use any automated processes, no production lines, no electric steam ovens, not even a conventional oven in their pudding kitchen. Neither do they use plastic basins, plastic bowls or moulds to shape the puddings, so that each and every pudding is unique.

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Christmas pudding served with ice cream. sweet taste of hot chocolate can do wonders on a winter’s night. With marshmallows, cream and chocolate sprinkles a hot chocolate can be both a hot drink and a creamy dessert,” says Lisa Huntington.

“The one product I would recommend investing in for the festive season is flavoured syrup. Syrups are a great way of extending your menu and adding value to the drinks you offer without spending a fortune. Great festive syrup flavours include Ginger Spice (Ginger Spice Latte is always a good seller at Christmas), Cinnamon (try it in hot chocolate), Irish Cream, Toffee and Caramel, Chai Tea Spice and Peppermint (try a Minty Mocha).

“To encourage customers to try seasonal beverages, make sure that they know about them! Use a specials blackboard, table talkers and other POS material to advertise your hot drinks offers.

Staff recommendations and sampling are also great ways of encouraging customers to try something new. Customers are hesitant to buy a full size, unknown drink so let them try before they buy. Make sure that you train staff on how to make any seasonal food or drinks offers correctly though – there is nothing worse than asking for a recommendation and finding out that staff are clueless or have Caramelo ■ 1oz (3cl) Speculoos syrup ■ 2 shots espresso ■ 8oz (24cl) milk Pour the syrup and milk into a steaming jug, steam and foam the milk-syrup mixture. Pour the espresso into a mug or glass, then add the steamed milk and top with the intensely flavoured foam and dust with a little powdered cinnamon.

not even tried the special themselves. This just sends out the message ‘our specials aren’t worth trying’.”

Gingerbread Chai Latte ■ 1 pump/25ml chai tea spice syrup ■ 1 pump/25ml ginger spice syrup ■ Flat milk ■ Christmas stencil + chocolate sprinkles Frosted Gingerbread Latte ■ 1 pump white chocolate sauce ■ 1 pump ginger spice syrup ■ Double shot of espresso ■ Flat milk ■ Cream and white chocolate chunks + golden sprinkles

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CM

MJ

CJ

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Minty Mocha ■ 1 pump dark chocolate sauce ■ 3 pumps/35ml of peppermint syrup ■ Double shot of espresso ■ Flat milk ■ Cream and dark chocolate chunks Spiced Hot Chocolate ■ Sachet of chocolate powder ■ 1 pump/25ml cinnamon syrup ■ Flat milk ■ Christmas stencil + chocolate sprinkles Speculoos, inspired by the traditional shortbread biscuits, by Routin, is one of the latest flavour additions to Cream Supplies’ massive syrups portfolio. Its subtle and sweet mix of caramel and warm spices adds a depth to hot and cold, alcoholic and non-alcoholic drinks, and is also perfect for flavouring the cream used for finishing drinks and desserts. Made using only natural ingredients – which include water sourced from the Alps - and traditional processes, Routin syrups are all Vegetarian Society approved (the syrups are available in one litre glass bottles with a list price of £5.90).

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FINANCE

A bad time to

sell?

Finance broker, Peter Williams of the Oxford Funding Company looks at how three different types of café proprietor sought to sell their business. The first was trying to sell a leasehold café which was running very successfully. The second had a freehold café that was also running successfully, and the third owned his freehold but had closed his café as he couldn’t make a go of it, so it was vacant.

The leaseholder’s story There was a time when a leasehold café, restaurant or takeaway had a value, but now it doesn’t. Nope, that’s right. It has no value at all. Absolutely zilch! You may think “but it makes money/has a right to occupy for many years to come – surely this is worth something?” Well no, not that is if you happen to be a bank manager (or for that matter anybody who professionally lends money in the UK at the moment).

Well, I tell a lie. There is one and only one lender who will lend you some of the purchase price in certain circumstances at a fairly high rate of interest, but for most people there isn’t anybody lending on sensible terms. Once upon a time the likes of National Westminster and Royal Bank of Scotland et al had fairly straightforward formulae both for valuing leasehold retail businesses and for lending often up to two thirds of that value, but not any more.

So if you are selling, unless your buyer is a cash buyer, they are not going to be able to raise the money to pay you from a lending organisation. And if you are buying, don’t bother asking your bank (that is if you can find anybody in your bank who will talk to you, or knows how to spell leasehold, or remembers what a loan is).

Hopefully, the government alliance will achieve what they say they want to do and will soon force the banks to change and start lending again, but as I write this they are adamantly refusing to lend against a valuation of a leasehold retail business. So

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CAFÉ CULTURE

It’s tricky out there right now, raising finance, says Peter Williams (pictured) but there are ways round it as funding is being generated in different ways.

what are we all going to do? Well - in the words of Douglas Adams and his Hitchhiker’s Guide to the Galaxy – “don’t panic!” It is possible there may be another way to do it.

The British are a resilient bunch, and as is often the case when the obvious route is blocked then we soon tend to open up other routes to achieve our goals. As such, leasehold businesses are changing hands, but funding is coming in other ways. So what are these?

Well, what we have found is happening in the market with leaseholders is as follows. Take an assignment of the lease, then reach a private arrangement between the vendor and purchaser over paying the premium over a period of time. Don’t

Peter Williams did a degree in management at Manchester University, followed by chartered accountancy in south Wales. When he qualified he went into the banking sector in London, and ended up forming his own finance brokerage business in 1990. The Oxford Funding Company Ltd has been running ever since. Based in Cheltenham, it employs a number of brokers working in different sectors, and has historically had a strong connection with the catering industry. Original members of the NACFB (the National Association of Commercial Finance Brokers), the Oxford Funding company has a mission statement of “honesty, efficiency and niceness”. Most of the company’s business is repeat business, providing clients with the funding they need to open, expand, or save their businesses, as well as funding to buy going concern businesses (www.thefundingco.co.uk). borrow, but rather liquidate your own assets. People often have assets they can sell or borrow against to raise the money.

Endowment policies/car boot/garage sales. Liquidate savings, cash in pensions, borrow against your home, swap the BMW for a van.

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FINANCE

‘Ask Granny’ – many savers are getting less than 1% interest on their savings. All purchasers should consider whether there is somebody they can approach. If that person(s) says they are interested, do a completely comprehensive business plan and then put it to the relative/friend/associate to see if they want to lend the money on a commercial basis with both sides fully aware of what they are getting into. Make it part of a larger deal. If this is the second or third café in a chain, then a loan can be based on the success of the existing business(es). So do you know somebody with a successful similar business who will come in with you?

As brokers we are asked how is this country ever going to get going again if there is no money to encourage the small businesses get started/change hands/expand/survive? Unfortunately, the answer is we’re not! – going to get going that is. We are stuck. Let’s just hope a politician or banking director, or somebody, reads this and realises that any government ‘incentive’ or assistance or directive, or any other political action, is not going to achieve anything – other than to waste money. The only thing that is going to work is for the banks to realise that when Pinders or Florets or some reputable valuer says this is a business that is worth something, then they probably know what they are talking about and the banks must lend against the business.

The freeholder’s story Ah now, here we can see the bank manager puff on his pipe, smile contentedly and mutter the loving words “bricks and mortar”. Why a bank manager thinks that this is a completely different proposition I have no idea, but then I don’t suppose bank managers have any idea what they are thinking about these days either If you have a successful freehold retail café and the accounts show that out of the income from the business a loan can be serviced then the bank will, in theory, lend a large chunk of the purchase price. Yes, it’s as simple as that – “freehold good, leasehold bad”.

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Freeholds, that is, where there is a good business in situ with accounts to show serviceability. However, if the business in situ isn’t making enough money (or rather cannot demonstrate that it is) then we hear a ‘nasty’ word, but rather like saying ‘Lord Voldermort’, it’s best not say this word out loud, and so the property is valued as if it were ‘vacant’.

Here the bank manger will start to sweat and shake and look very uncomfortable and before long he will be absenting himself as if he had eaten something bad.

Now we come to the real stupidity of the banks. Why won’t they lend on a leasehold retail business? Well because if the leaseholder messes up the business there is nothing left for the bank to take back to sell to get some of their loan back.

However, if it’s a freehold and the proprietor messes up, the bank can take the building back. But they can’t sell it – because nobody can buy it (or rather can get a mortgage to buy it) because it’s ‘vacant’.

We have even suggested to the banks holding vacant freehold property it might be in their interest to provide a potential buyer a mortgage to buy it off them, but here the will to live is completely lost as we realise the bank can’t do this as they can’t lend on empty property So where does that leave us? Well, do ask your bank manager if only for the fun of seeing them squirm. Think about some of the alternative routes, and do speak to an affiliated commercial finance broker.

Very often talking it through with a professional – and which should always be free - might throw up some ideas. The next section may also be a route worth considering.

The freehold proprietor who’s closed their café Having said that vacant commercial property is a completely no go area, there is strangely a huge appetite to finance the purchase of vacant commercial property by a now major category of lender called the bridging funder. These lenders are so prolific, it is hard to know who is doing

what, and who is the best lender in which circumstance. However, they all have pretty well the same approach.

They want to be interim/short term lenders. They want to finance the initial acquisition, then to continue funding till the property is put into a position whereby it is yielding sufficient income to enable the owner to refinance it with a normal commercial mortgage. “Excellent!” I hear you say, but - and it is quite a big but - the Bridging Boys have several major points to understand.

They are not cheap. They tend to lend on a monthly interest rate which can be as high as 2% a month. There are set up and get out fees. They also have to be absolutely confident that the property will, within the time span of their loan (normally not longer than 18 months), be yielding sufficient profits/rent to enable a re-mortgage to happen.

Therefore, the borrower has to demonstrate clearly they have the qualification, experience, aptitude and resources to complete whatever is the plan for the building.

So back to our proprietor who closed their café and a vendor wishing to take this on… Buying the freehold and restarting the café could well be an approach that will facilitate the raising of finance from a bridger, assuming all the boxes are ticked.

Summary The above is written for the vendors but has the same message for buyers. It’s tough out there at the moment! So with regards to the economy and the country – please somebody somewhere do something to make the banks lend on leasehold businesses and vacant commercial property. As when a Sunday newspaper printed “would the last person to leave Britain turn the lights off?”, can we ask that when the first bank to return to banking arrives, can they turn some lights back on to let us know. Because this country is completely in the dark at the moment when it comes to sensible loans for retail businesses.

DECEMBER 2010 CAFÉ CULTURE 25

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t i g n i k l Mi Consumers are looking for healthy alternatives, as well as high quality, professionally made beverages that look and taste just as they should. With drinks such as cappuccinos and lattes representing some of the most popular cafĂŠ staples, milk automatically comes under the spotlight and outlets cannot afford to have their milk let them down. However, suppliers such as Pritchitts and Alpro have products that can help out.

The foaming properties of Pritchitts Millac Cappuccino Milk can help the skilled, and lesser skilled, to serve up the perfect cappuccino.

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MILK A perfect foam Pritchitts, a European manufacturer of long life dairy and dairy related products, has become well known for creating quite a stir since it successfully re-launched its Millac Cappuccino Milk product. This is a milk product designed to enable all baristas from novice to experienced to be able to foam milk to the all important consistency required for many popular milk-based beverages that have become the mainstay of café culture, and not least cappuccinos.

Millac Cappuccino Milk can also be used when making tea, making it very versatile. It produces a stable, dense and creamy foam and contains only 1% fat. It tastes just like fresh milk with a rich and creamy flavour and can be re-foamed, helping to eliminate waste. As it can be used straight from ambient, it is easy to store, although once opened it needs to be kept chilled in a fridge. It has a shelf life of up to six months and can be supplied in 12 x 1 litre Tetra packs.

The 1% fat content means that the reformulated Millac Cappuccino Milk now has a fat content lower than semiskimmed milk (1.7%), point out Pritchitts, so it is particularly well suited to the growing demand for skinny lattes too.

Thanks to the milk’s advanced foam-making capabilities, Millac Cappuccino Milk works by creating a luxurious, dense and long lasting foam, thereby enabling even the least skilled coffee makers to be able to make great coffee, every time.

“It makes the best latte I've had for a long time, and is ideal for our customers who don't have much refrigerated storage, or for those that cater from mobile wagons at events,” says Mark Frost, national account manager for BFP Wholesale.

The re-launched Millac Cappuccino Milk will help to bring added value to every hot beverage menu, feel Pritchitts, as the new 1% milk offers increased versatility due to the fact that it can now be used in any hot beverages, including

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Former UK and world barista champion, Gwilym Davies has been helping Alpro to develop a soya milk for professional baristas. tea and hot chocolate. As it can also be stored and used from ambient, it is especially ideal for smaller operators, mobile coffee vans or event caterers with limited refrigeration as it helps to minimise the chances of any unnecessary waste.

“Milk is often what determines a good coffee or hot chocolate so the quality of that milk is highly important,” says Simon Muschamp, head of marketing at Pritchitts.

“Because Millac Cappuccino Milk is protein enhanced, it will deliver luxurious foam every time, guaranteeing customer satisfaction. The additional benefits it brings, such as the ability to be foamed and refoamed, make it a ‘must stock’ item for anyone serving hot drinks.”

The Millac Cappuccino Milk Tetra packs are stackable for easy storage and the milk can be used in bean to cup machines as well as traditional barista operated espresso machines (www.pritchitts.com).

Soya milk The well known soya milk brand, Alpro, says that it is also set to stir things up in the UK coffee shop trade by launching a milk alternative

exclusively created for baristas that is perfect for use in soyaccinos and soya lattes – cappuccinos and lattes made with soya milk as opposed to dairy milk.

Called For Professionals, Alpro’s soya milk is an ambient milk that has an enhanced formula to make the product ideal for use in coffee. Along with a creamier taste than standard Alpro soya milk, For Professionals also offers higher protein levels, known to help enhance workability for baristas, say Alpro.

According to Nielsen Scantrack data, the dairy free sector is a significant and growing category that is now worth £104 million. Soya is now bought by almost four million UK households

according to AC Nielsen panel data (dated 10 July 2010) and dominates the dairy free category, with Alpro in turn dominating the soya category.

Nielsen Scantrack data also reveals that soya accounts for £9 out of every £10 spent in the dairy-free sector.

The launch of the new For Professionals milk forms part of a wider push from Alpro into the coffee shop trade, where it reports that it is targeting independents as well as the top branded coffee chains that it already supplies. Previous activity this year has included creating and offering a coffee shop kit to independents, attendance at Caffé Culture, as well as working closely in collaboration with the 2009 World Barista Champion, Gwilym Davies.

Gwilym has worked closely with the Alpro team to help to develop its new For Professionals formula, and facilitate its launch into the independent coffee shop trade. With 13 years’ professional experience of making coffee himself, Gwilym is a keen advocate of the need for soya alternatives in the coffee shop trade. “Soya has an important role in coffee shops, as it increases accessibility to our coffees,” he says. “By not offering soya, we are denying some of our potential customer base access to the experience we offer.”

And demand is definitely growing, he feels.

“In the 13 years I have been making coffee, I have seen an ever-increasing demand for

• Barista training on site or at our Sussex showroom • Speciality teas- loose and bagged • Freshly roasted coffees • Machine sales and advice t: 01243 555775 f: 01243 555997 e: sales@edgcumbes.co.uk w: www.edgcumbes.co.uk

DECEMBER 2010 CAFÉ CULTURE 27

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MILK soya alternatives. It is great to see soya developing to satisfy this increasingly sophisticated demand – soya drinkers are getting more demanding, wanting taste as well as the pure presence of soya,” he reports. “Other international markets such as Melbourne in Australia are more developed than ours, and their soya drinkers are more demanding.

In the UK, we are heading that way as well.”

But Gwilym warns against using an inferior soya product.

“In offering soya, we must choose a product that does not compromise our menu. I offer a short, quality-focused menu, so the soya I use must fit in with this,” he says. “I use freshly ground coffee that is roasted in a style that captures the intrinsic flavours of the fruit, and this can cause curdling. I need to use a soya milk that does not curdle or smother these flavours, but rather enhances them.”

Consumers are increasingly looking for healthy alternatives and soya is naturally low in saturated fat, and has been proven to naturally lower cholesterol. The Joint Health Claims Initiative, a nongovernmental independent organisation consisting of representatives from consumer protection groups, food law enforcers and the food industry, has published the impartial advice that the

inclusion of at least 25g of soya protein a day as part of a diet low in saturated fat can help reduce cholesterol in the blood. Research has shown that lowering total blood cholesterol LDL (bad) blood cholesterol levels to healthy limits can help maintain a healthy heart, while a slightly raised HDL (good) blood cholesterol level can also have a beneficial effect. Thus, healthy alternatives are becoming an increasingly mainstream choice, and Alpro is urging coffee shop owners not to miss out on this growing commercial opportunity.

In fact, the really good news for coffee shop retailers, say Alpro, is that soya milk can help them increase their margins, as consumers looking for healthier alternatives are also willing to pay a premium for the right quality product.

“The launch of our For Professionals milk is a great opportunity for those coffee shop operators that have not already made a foray into the growing soya milk market to do so,” says John Allaway, commercial director for Alpro soya. “For Professionals has an enhanced, creamier formula that has been specially developed with the coffee shop trade in mind. We believe that coffee shop operators who don’t offer a soya milk alternative are missing a trick commercially.

“We estimate that UK coffee shops serve in the region of 15 million soya drinks a year, proving that there is a growing opportunity for this fast-emerging market.”

Naturally produced All of Alpro’s products are made using the whole soya bean and Alpro has a total The multi-functional bistro! Dual Milk is flexible enough to help outlets cope with a variety of demand, as well as skills sets.

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CAFÉ CULTURE

traceability system, covering everything from certification of seeds to storage conditions and manufacturing, which ensures that their products are free from genetic modification.

In recognition of the work being done with regard to sustainability and carbon neutrality, Alpro soya was named Green Supplier of the Year in the 2008 Grocer Awards (www.alprosoya.co.uk).

Milk and the machine Following the success of the bistro! (one of WMF’s most popular coffee machines and a past winner of the Caterer and Hotelkeeper Equipment and Supplies Excellence Awards) WMF has now launched bistro! with Dual Milk, and which is set to revolutionise the way we think about automatic bean to cup coffee machines, claim the company.

WMF has over 80 years experience in the manufacture of high quality coffee machines, which have become renowned for their stylish looks, functionality and high level of reliability (www.wmf.uk.com). Its new variant machine enables operators to make a high quality bean to cup coffee by using the fully automatic, onestep process at busy times or, when a more individual feel is required, the manually operated steam wand which can be used as part of a twostep process, and thus opening up numerous possibilities for those operators who have a wide range of operational requirements. bistro! with Dual Milk also offers more control and consistency of drink quality, point out WMF, thanks to a clever heat sensor in the steam wand which will stop the steam when the set temperature has been reached. This offers a semiautomatic option – at least as good as a great barista, say WMF - as the variables in the milk foam have been eliminated. Therefore, the bistro! with Dual Milk assists in

providing the desired customer experience with all the noise and theatre of a traditional coffee machine, while operators are able to enjoy the reassurance of consistently being able to produce outstanding coffee from an operationally efficient machine.

The new bistro! with Dual Milk dispenses a high quality, fully automatic, bean to cup coffee at the push of a button, ideal for those busy periods, and operators can steam milk with all of the finesse and individuality of a barista at the same time as the coffee is being dispensed. In addition, this bean to cup machine offers a choice of three grades of foam to suit the coffee being served.

Superfine is an extremely dense foam with a shiny, creamy consistency and the secret to successful latte art creations (this level of foam is normally only achieved by a barista and takes plenty of skill and experience). Fine is the ‘normal’ standard of foam required to make delicious cappuccino, and standard for when volume and large quantities of foam are required.

With additional features such as individual temperatures that can be set for each drink to optimise flavour quality, the option of three integrated hoppers so a drinks menu can include a variety of chocolate drinks, as well as decaffeinated coffee, a rapid dispense time of just 21 seconds for an 8oz cappuccino and up to 220 cappuccinos in an hour (depending on cup size and coffee settings).

Coffee specialities can be made with milk and milk foam, entirely automatically, via the combi spout. Milk can be frothed or heated semiautomatically via the steam arm and coffee can be dispensed via the combi spout while milk foam is being prepared via the steam arm.Various types of milk can also be used in the machine, including soya, lactose-free and skimmed.

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Eyes north With London, and in particular the City, home to many new food concepts due to the high footfall and spending potential of the people who live and work there, it can be all too easy to neglect the fact that things are happening elsewhere. For several years now, Leeds, for instance, under the Live It, Love it! and Leeds Loves Shopping mantras, has been busy promoting itself as a fashionable, retail destination to UK and overseas visitors alike, assisted in no small part by its own attractive café culture.

Café hot spot?

Although, as might be expected, you will find plenty of the well known high street branded coffee shops in Leeds, there is also a healthy number of independent operators, some of whom, like Anthony’s – encompassing a café, restaurant and retail shops - have branched out to have a presence in more than one part of the city, as well as concepts with a twist, such as Pickles and Potter, a deli café offering roast dinners.

The Leeds-based Italian restaurant, Casa Mia, has also recognised the café scene with the launch, earlier this year, of what they claimed to be the UK’s first chocolate pizza at its Casa Mia Coffee Shop in Chapel Allerton and Casa Mia Millennium in Millennium Square, Leeds (www.casamiaonline.com).

The Queen’s Hotel, which is right next to the railway station in Leeds, and therefore easy to get to for anyone on a flying visit to the city, has benefited from a multi-million pound refurbishment that has given it a 1930s, Art Deco feel, as well as provided an ideal location in which to indulge in the very fashionable and resurgent trend for afternoon tea, whether for business or pleasure.

Coffee appreciation “The demand for speciality coffee has definitely increased over the last couple of years in Yorkshire. The idea that great coffee can only be found in London is totally incorrect if you ask me. There are many individuals up here in Yorkshire who serve delicious coffees all day and who have been properly trained as baristas,” says Youri Vlag of barista training company, Limini Coffee (www.liminicoffee.co.uk).

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“Many independents here have to compete with the big names just like in London and I think this has resulted in better coffee overall. We have trained a very large amount of people over the last few years, every day, and they are now running successful coffee bars up here in the north.

“People are people, and everybody likes great coffee. The idea where people say that customers up in the north are not bothered is something I don't believe in. It doesn't cost that much extra to serve a better cup and surely everybody appreciates a better flavour. That doesn't mean that you can charge London prices for coffee everywhere, but you can certainly find the quality.

“Our customers in Yorkshire receive comments every day about their coffee. I believe a lot of this has to do with the training that people have received (besides the quality of the beans of course). What the barista does with the coffee is extremely important. We do our best to deliver the freshest and best beans possible but if the barista doesn't know what to do then it will be evident in the final cup. Training definitely leads to better coffee and we think that more and more people are realising this nowadays.

“Latte art, for example, is still impressive but we notice that more and more people have seen it before. Serving a cappuccino with latte art is of course fantastic, but maybe the next step is to present it with presence? Pour that cappuccino right in front of the customer and show them how good you really are!”

Limini Coffee report that they are now often running two courses a day at their Doncaster site, and so are teaching

Whether in its world-renowned market, stylish designer arcades, established coffee shops or more recent arrivals, café culture is an integral part of Leeds. people pretty much every day about coffee. Most attendees to their classes come from the north of England, although they do attract people from all over the UK as well. They have recently launched a new training course – “Presenting with Presence” - that they believe is the first of its kind and which teaches baristas how to impress their customers. This course, say Limini, is designed for baristas who want to take it a step further, and includes customer service training as well as body language skills.

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Shopping festival Leeds Shopping Week has grown over five years into a 10 day celebration of style, now known as Leeds Loves Shopping. Leeds Loves Shopping is delivered by Marketing Leeds, City Centre Management, Leeds City Council with support from Leeds Retail Association and Yorkshire Forward.

This year, the festival kicked off with the Victoria Quarter Shopping Affair, followed by Leeds Rocks on Friday at Saviles Hall, an evening showcase of Leeds’ fashion, music and arts. She magazine hosted an event at The Style House, a purpose built fashion marquee on Briggate.

The Style House showcased the autumn/winter lines from high street retailers in the city. A Dress Me Beautiful event was run by Leeds

Office delis Cooper’s Coffee reports that it has won a contract to supply a new venture that is creating high quality delis in city centre office buildings. The Huddersfield-based company has been appointed by Peel’s Delis to supply espresso machines and grinders as well as espresso coffee, Fairtrade hot chocolate, tea, sugar and further ancillary products.

Peel’s is working in partnership with QA (an IT training company and Europe’s largest provider of Microsoft training), in order to fuse quality food with the office culture. Previously, QA provided office staff and delegates attending training courses with specially delivered buffets for lunch, however, the company wanted to improve the food offering and decided

www.cafeculturemagazine.co.uk

Fashion Show, an organisation created to promote emerging fashion designers in Leeds and surrounding areas. The prestigious Leeds Designer of the Year award was presented at the event, with proceeds going to Education for Children.

There was also a vintage theme to events with Birds Yard, a three storeyed building, showcasing its collection of independent retailers selling handpicked vintage clothing and furniture, and the cakes of the moment - cup cakes supplied by Mama Doreen’s were the order of the day at the Clash of the Titans hair styling event.

Above: Inside the rotund Corn Exchange, the Corn Exchange Piazza by Anthony (founded in 2004) now boasts a casual café, a champagne bar, private dining rooms, and four retail shops (a bakery, patisserie, chocolaterie and fromagerie). to build a dedicated deli bar in two of its city centre offices to offer great food, great coffee and great staff directly on site.

The man behind the delis is Phil Peel, who to date has opened two delis - one in Leeds city centre and one in Manchester.

If the concept proves successful, QA say that they hope to roll out the delis into all of its larger, city centre based offices, including London, Cheltenham and Edinburgh.

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“Quality was paramount and I wanted to use the best bakers, local butchers and other local suppliers who could meet our expectations. This is why we got involved with Cooper’s who were ideally placed along the M62 corridor right between our two sites,” says Phil Peel.

“Peel’s is a fantastic new concept that I am sure we will see developing across the UK as people become more and more discerning about their coffee and food.

Having the delis directly inside the office buildings is a great way of bringing high quality drinks and produce to busy office workers who may not have the time to otherwise seek out this calibre of food for their lunch,” adds David Cooper.

“I hope that Cooper’s can play a small

part in educating Peel’s customers about the quality of coffee that is available and that they should expect in any establishment in the UK today. We look forward to working with Phil and hope to see his idea rolled out to further locations.”

Doncaster debut Coffee Republic held an official opening event recently for its newest bar at the Frenchgate Centre in Doncaster and gave coffee lovers the chance to savour their famous genuine Italian roast coffee for free. Operations director, David Reynolds was on hand to perform the ribbon cutting ceremony while staff handed out samples of the signature espresso based drinks to shoppers.

Awards 2010

Coffee Republic supports Teenage Cancer Trust and sells speciality cupcakes to raise money for the charity which funds cancer units in NHS hospitals that are designed to give teenagers and young adults the very best chance of a positive outcome. There are currently 17 of these units around the UK, three of which are based in Yorkshire.

The Doncaster opening is part of a planned expansion into key locations in towns and cities across the UK, say the company who have recently announced a number of new international deals, as well as a tie up with Shell in over 400 forecourts to sell its coffee which is roasted in Milan, the home of gourmet coffee.

Don’t miss your chance to receive the recognition your business, or product, deserves.

Enter the Café Society Awards 2011 for the chance of winning one of the seven awards featured on page 12.

The winners will be announced at the Café Society Awards luncheon on March 22nd, at the Rooftop Gardens, Kensington.

The deadline for entries is 1st February 2011, so complete the entry form on page 12.

For further information please contact Pam Sainsbury on pam@jandmgroup.co.uk, or telephone 01291 636341.

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We look forward to receiving your entries.

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C

The Coffee Clinic C

Here, Glenn James of maintenance company Coffix (www.coffix.com), responds to some of your frequently asked questions and concerns about the day to day use and smooth running of coffee machines by offering some practical advice and guidance.

IC LIN

Question I hope you can help me find an espresso machine that I used to use in Australia. Since coming to the UK recently to live and set up business, I can’t find this machine except for buying one from either Australia or the US. The machine in question is a Synesso Sabre 2 or 3 group espresso machine. It’s a great machine and I would love to be able to use one in the UK if I could only find a supplier. Thank you!

Jesse, Sydney, Australia.

Answer If you have a coffee machine-related question that you would like answered, then why not email clare@jandmgroup.co.uk or write in with details of the name, location of your café and question to Café Culture, Association House, 18c Moor Street, Chepstow, NP16 5DB and Café Culture magazine will endeavour to source an answer for you!

Why, why, why? This the first question you'll get asked when you get here! And that’s got nothing to do with your machine, that’s WHY you've left Australia (I can vouch for this, as I've had it every day for eight years!). However, it’s a good place for business. And now your machine!! There is a distributor in the UK and though not many Synesso machines are out there at the moment, word is spreading about these machines. I know they’ve become the machine of choice for many good Aussie cafés, but I only know of a few here.

The person you need to contact is James Hoffman at Square Mile Coffee roasters. His company is the distributor for them and I believe that they also carry a wide range of spares along with service back up for these machines.

Funniest call of the year We received a call out from a new café in Nottingham. Their grinder wasn’t working, even though they had only had it installed the day before (not by me, I hasten to add!). After talking them through the usual possible problems, we visited the site and after looking at the grinder for a couple of seconds, I asked what coffee beans they had been using.

At that point there was the normal deathly silence (the “oh my god, what have we done!” look). It was then explained that they had been using chocolate covered coffee beans as they had run out of orders for mocha (and this is true by the way!). At that point I

Boiler explosion Just as the last issue of Café Culture went to press there was an explosion of an espresso machine at the Sainsburys store in Guildford that got the tongues wagging everywhere in the industry. A lot of our customers asked if this was a common happening! Not likely! After a lot of investigating and asking other engineers and companies, the only other time I understand this type of accident has happened was in America about 15 years ago. This machine would have had to have a series of faults to have caused this explosion as there are safety devices fitted to all machines that turn off the heating element when it gets to operating tempreture. As this machine was not an old machine, and was under a service contract by a leading company, I would think it is checked quite regularly.

This brings me back to the necessity of getting your machine checked every year by an insurance inspector and your engineer. This will pick up if there are any faults with your boiler or safety valves on your machine and repair the fault before any chance of a breakdown. Boiler inspections are a requirement by insurance companies and the HSE (Health and Safety Executive).

Strange facts for 2010 couldn’t help but laugh, and clean out their grinder and show them how to make a real mocha!

At the end of another interesting year in our industry with some companies struggling and some thriving, Coffix would like to wish everybody a very Merry Christmas and all the best for the New Year.

? ?

■ Call outs to machines that needed switching on? 11 (not bad - down from last year) ■ The number requiring the water to be turned on? 14.

■ Steam arms blocked with milk? 20-ish (thankfully all fixed on the phone).

■ Machines brought from eBay that amazingly didn’t work on installation due to a major fault? Nine.

■ Machines brought from eBay that had contaminated boilers on installation? Six.

?

DECEMBER 2010 CAFÉ CULTURE 33

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BUSINESS ADVICE

Ground rules for a profitable business For over twenty years, the Bowden Group has been providing cost-effective profit turnaround solutions to the hospitality industry. Here, the company’s hospitality business mentor, David Hunter (pictured) – an independent adviser since 1988 and a fellow of the HCIMA (Hospitality Management Institute) and the IIB (Institute for Independent Business) – offers some business advice to would-be catering business owners.

Avoiding failure Everyone thinks that they can run a food business - be it a café, restaurant or takeaway - and so many try and fail.

Which is why it is worth exploring what you should do to avoid failing, if you are determined to go ahead.

What are your options? Well, you could be buying a business that is already well established, with existing sales and a good track record. In this instance you’ll be paying a premium for the business, otherwise known as ‘goodwill’. That’s fine in itself, as long as you are not paying too much for that business in the first place. If you are, then there is a danger that the business may not produce sufficient profit to give you enough ‘payback’ on your initial investment.

Worse still, if you have borrowed capital to buy and run that business, and you are paying interest on that money. So, you need to think this through carefully as there is a big difference between buying an existing business and the alternative - starting one up from scratch.

The business plan Before you commit to anything such as premises, you need to do some planning.

You should start with a business plan, a document in which you ask - and answer - some fundamental questions about the business. This includes such things as being very specific about the product that you plan to sell and the competition that already exists, or might develop, in the area.

You will also need to consider the

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“In any business it is control that counts - control of the figures, control of the staffing levels and control of the stock.” location as a whole. Is it likely to grow, or be bypassed? Sometimes, a planned road by-pass around a town might cut off a certain amount of existing business, or a planned one-way system might actually have the effect of leading people away from the business. These are just some of the more unusual things that you need to consider.

When the outline business plan is done, you will need to move on to do some figures and financial forecasting.

Whilst everyone talks about cash flow and it is very important to do a cash flow forecast, I like to start with a forecast profit and loss statement (in other words, a budget). This shows us how we expect the figures of the business to look over the first twelve months. It should be done in a monthly format, with the twelve individual months making the year. A simple spreadsheet will achieve this and will pull together all the figures.

If you are going to a bank for financing or borrowings, they will react much more positively to the fact that you have done a business plan and a forecast profit and loss because that’s what they can ultimately use to understand what you’re trying to achieve. Don’t forget though that they will challenge you on your assumptions.

This challenging is, however, healthy, as it will make sure that you are confident of where your figures are coming from what your sales may be, what your gross profits will be, your labour cost, premises costs etc.

If you do the forecast and the business doesn’t look viable, then don’t just kid yourself that everything will work out fine. Go back to the drawing board and start again. If you don’t do a business plan, and the forecast profit and loss account, then you are taking an enormous risk.

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BUSINESS ADVICE Staying on track Surprisingly, I am just as happy about business plans that show the business is not viable as those that turn out to be a huge success. In these instances I may have saved someone’s savings and their house, by simply helping them to realise that the business probably wouldn’t work.

Once you’ve bought the business and moved in, or found and converted the premises, you’ll be very busy working on all the day-to-day jobs but the danger here is that you might lose focus on the figures, so ensure that you get regular profit and loss accounts, and make sure that the figures generated are those that you need.

Yes, we need to track sales, but we also need to track carefully the gross profits that we make, as these can mean the difference between the business working or failing. I have seen countless businesses that had good sales, but poor gross profits. As a result, no matter how high the sales, the businesses just were not going to make a profit.

Ultimately, if you reduce your prices to increase sales, you need to be careful, it won’t matter how high the extra sales are if you have eroded all your profit.

Also keep in mind the fact that the higher the sales, the higher your wage costs are likely to be.

We all tend to think, for example, that

“If you are going to a bank for financing or borrowings, they will react much more positively to the fact that you have done a business plan and a forecast profit and loss because that’s what they can ultimately use to understand what you’re trying to achieve.”

many food businesses make a lot of profit. And indeed many do in the right hands! The companies that run these businesses as chains have highly developed costing programmes, and their portion control is almost perfect.

But be warned. If you are a small, independent operator, you certainly will not necessarily be able to compete with them on price. You will be paying a lot more for your food ingredients than the chains, and it is also likely they will be a lot more controlled about their wage costs too.

In any business it is control that counts - control of the figures, control of the staffing levels and control of the stock. Unfortunately, restaurants and takeaways are not always easy to control, so I would strongly recommend using a good book-keeper to keep control on your figures. My suggestion is that as an absolute minimum you do a monthly profit and loss account.

Even with monthly or quarterly profit and loss accounts, the very best way to make sure that your business is profitable and under control is to monitor key figures on a weekly basis. I advocate tracking sales, gross margins and wages every week. Comparing with last year’s figures is a very useful thing to do as well, because of the benchmarks such data can provide.

One of the businesses that we are very proud to support is a restaurant in the South East and this financial year they will make a profit of over £50,000.

Last year it lost over £30,000. This is the same place, run by the same team, but the one major difference is that this year there has been ongoing monitoring from both them and us on a weekly basis, enabling the operator to react and respond very quickly to any changes.

So you think you want to buy or run a café or coffee shop business? It will be a challenge, but you can succeed if you follow four simple rules.

1. Do a business plan before you start and make sure it is viable.

2. Do regular monthly management accounts.

3. Employ a good book-keeper.

4. Monitor your business’s performance weekly.

Carrying out these basic steps will give your business the very best chance of being profitable, and staying that way.

David Hunter can be contacted on 07831 407984 or by email on davidhunter@bowdengroup.co.uk (www.bowdengroup.co.uk).

www.cafeculturemagazine.co.uk

VAT rise The Bowden Group’s David Hunter also believes that the hospitality industry as a whole, and independent companies in particular, will suffer due to poor management of the VAT rise in January (in an effort to help a simple VAT calculator has been added to his blog – www.hunterbowden.co.uk .

“Food outlets regularly fail to increase prices in line with imposed changes. This includes the annual rises following each budget as well as higher supplier costs and, as we will see in January, VAT. Instead, they maintain prices, cutting into their own profits,” he says, and believes that businesses owners do not want to pass on the costs.

“As I go about my business I regularly meet people who feel that increasing their prices by a penny or two appears mean in the eyes of customers so they simply do not do it. That might work one year, but if they adopt the same attitude year on year it will chip away at the profits and make their business unsustainable.”

Coupled with this lack of desire, David Hunter believes there is also a lack of understanding. “This is going to sound harsh but I regularly meet proprietors who have difficulties with figures,” he reports. “It goes without saying therefore that the figures and percentages involved in tax, particularly VAT increases may be challenging for them. So, to ease matters we have added a simple calculator to our blog that does the maths for them.

“There is obviously more to maintaining your margin than increasing prices. This calculator just shows you what needs to be done to the selling price to maintain your current margins. You could equally source the same product elsewhere for less, or change to another product that has a different cost base – maintaining your existing selling prices.

“I know some people will say that this calculator is patronising and they are all capable of dividing by one figure and multiplying by another, but that doesn’t take into account every individual – such as those people who maintain their success by being great hosts rather than financial managers. For them, such a simple formula is ideal.”

DECEMBER 2010 CAFÉ CULTURE 35

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NEW PRODUCTS Bako North Western – Bakery Challenge 2010 Bako North Western customers and students from local catering colleges and universities, gathered to take part in the first ever Bakery Challenge 2010, which took place in the new purpose-built test bakery - The Bakory - on Tuesday, 21 September.

The competition was judged by Neil MacSymons, past President of the N.A.M.B., Philip Marshall a craft baker

and Director of Bako North Western, Patrick Moore, owner of Artisan Bakery and recent winner of a prestigious award at the Baking Industry Awards and John Robertshaw, a craft baker who now works as Bako North Western’s Technical Consultant.

Winners of the various categories were invited to attend the awards ceremony that took place at Bako North Western’s open day – the Seasonal Showcase on Thursday 23 September, when David Smart - owner of long established craft bakers, Greenhalgh’s, kindly presented the awards, with Andy Hodgson, Bako North Western’s head of sales (call 01772 664327 or visit www.bakonw.co.uk).

Introducing The Brew Group – the new home for Brasilia, Bunn and more for the trade After three years of continued growth supplying espresso and bulk brew equipment to the trade, Caffé Society has separated its trade business and has set up an independent trade supply division. The Brew Group will take over sales of Brasilia, Bunn, Solis and the new HLF bean to cup range all of which were previously supplied by Caffé Society. The existing team which includes Clive Danby (Trade Sales Manager) will also be transferred to The Brew Group to continue building the business both with customers and

Newproducts Chocolate + spice is nice!

Cream Supplies has introduced Mocafé, Azteca D’Oro, Spiced Hot Chocolate Powder, a delicious beverage that can be served either hot or cold. Based on an authentic Aztec recipe, the carefully selected ingredients include premium African Forestero cocoa, Sri Lankan cinnamon, natural almond essence and real vanilla.

It can be used to make delicious mochas and gourmet hot chocolate or, alternatively, it can be served iced, and is available in

1.36kg canisters at a list price of just £9.35.

Each canister is sufficient for around 35 x 250ml drinks.

Simply blend with hot or cold milk, or for an Aztec Blended Mocha put 1 scoop of Azteca D’Oro, 125ml cold milk and one shot of espresso in 250ml glass and top up with ice and blend (call 0845 226 3024 or visit www.creamsupplies.co.uk).

CBE for Scottish food industrialist A leading Scottish industrialist, Alastair Salvesen, has been invested with the honour of Commander of the Order of the British Empire (CBE) at a ceremony at Buckingham Palace conducted by The Prince of Wales. The citation declared the award had been given in recognition of Mr. Salvesen’s services to the arts and charities in Scotland over many years.

As chairman of the Lanarkshire-based Dawnfresh Seafood Group of Companies Mr. Salvesen leads a £70m enterprise which handles 80% of the UK trout business and 40% of all sales of coated

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scampi and fish cakes, in addition to smoked products from R.R. Spink (of Arbroath) and deli products from Daniel’s Herring, of Grantown. He has farmed since 1991, latterly at Whitburgh, near Edinburgh (call 01698 810008 or visit www.dawnfresh.co.uk).

equipment.

The new business will operate as a separate division, enabling the existing customer base to grow while also eliminating the issue of buying from a perceived competitor. Customers will now have complete access to a comprehensive and competitive range of equipment via the new web site, www.thebrewgroup.co.uk. The new web site will have full information on Brasilia, a core range of equipment from Bunn, Solis and the new range of HLF bean to cup machines.

New compact pie warmer launched by Pantheon Pantheon has launched a new, compact pie warmer to enable operations with limited counter space to display hot products to maximum effect.

The new PW2 Compact Pie Warmer is just 482mm w x 365mm d x 355mm h. With a sturdy, stainless steel construction and toughened glass display, it promises durability and reliability.

It has two shelves to maximise the display area and has an interior light to attract customers and highlight the contents. It features a simple-to-use manual temperature gauge with visible temperature display and a pull out crumb tray.

Pantheon’s all encompassing 12 months parts and labour warranty applies. The Compact Pie Warmer has a list price of just £317 (call 0800 046 1570, or visit www.pantheonce.co.uk).

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NEW PRODUCTS

Bonne Maman adds a new line to its range Bonne Maman Pâtisserie has added a twin pack Galette to its range, extending the brand’s offering to five products and enhancing customer choice by adding a biscuit to the cake selection.

One of the brand’s lead products at retail, the Galette is a traditional crisp butter biscuit and made, as are all Bonne Maman products, with only the finest natural ingredients from an authentic French recipe ensuring a superior

taste that has become synonymous with the brand.

All the products are presented in flow wrap packs under the company’s distinctive red and white gingham livery with the brand’s unique ‘handwritten style’ graphics, projecting Bonne Maman’s reassuring message of quality and tradition. Special packs of Bonne Maman biscuits and cakes are now available in coffee shops in

Hot smoked salmon has meal appeal Debenhams, Café Rouge and AMT coffee shops (call 01635 528233 or visit www.greenhq.co.uk).

All that glitters…

A dramatic, yet ultra simple, way of adding a festive touch to desserts, cakes and biscuits is to use a little edible Perlazoon glimmering pigment powder from Cream Supplies.

Available in either gold or red, the powder can simply be sprinkled on to the food, or

can be mixed with vodka (it evaporates quickly) to form a paste for painting on a design.

It can also be incorporated into jellies and cocktails. It is available in 300g tubs, list price is just £8.50 (call 0845 226 3024, or visit www.creamsupplies.co.uk).

With between two and three tonnes of hot smoked salmon and trout being snapped up every week by sandwich and salad manufacturers, leading Arbroath fish smoker R.R. Spink reports that it has expanded its production capacity to meet this growing demand.

Available as Scottish Slices or as cost effective flakes, the products are ideal for salads and other ready meals, say the company. Now part of the Dawnfresh Seafoods Group of Companies, R.R. Spink can supply the salmon and trout chilled or frozen in 2 kilo packs – or to order (call 01241 872023 or visit www.rrspink.co.uk).

ccommercial om omm mme mer erc rci cia ial al coffee cof co off ffe fee ee equipment equ eq qui uip ipm pme men ent nt suppliers sup su upp ppl pli lie ier ers rs to the th he trade tra tr rad ade de The Br B Brew ew Gr Group oup is the of official f ficial importer of Brasili Brasilia, ia, Solis and HLF cof coffee fee machi nes and an authorised Bunn distributor r. machines distributor.

We W e have hav ve the largest range of cof coffee fee machines and equipment e all under on one e roof ONLY roof and an nd we ONL LY supply direct dirrect to the trade. trade

Call us us now for further details s or to arrange a demonstration demonsttration - 0845 4500 498 8 Telephone: T elephone: e

0845 4500 498 8 W ebsite: Website: www .thebrewg group.co.uk www.thebrewgroup.co.uk Email: sales@thebrew wgroup.co.uk sales@thebrewgroup.co.uk www.cafeculturemagazine.co.uk

DECEMBER 2010 CAFÉ CULTURE 37

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Index of members of the Café Society For enquiries about the Café Society telephone Lee on: 01291 636333 lee@jandmgroup.co.uk

MEMBERS Bea’s of Bloomsbury One New Change 83 Watling Street, London EC4M 9BX Contact: Bea Vo Tel: 0207 242 8330 contact@beasofbloomsbury.com Bea’s of Bloomsbury 44 Theobalds Road, London WC1X 2NW Contact: Bea Vo Tel: 0207 242 8330 contact@beasofbloomsbury.com Clipper Teas Limited Beaminster Business Park, Broadwindsor Road, Beaminster, Dorset DT8 3PR Contact: Penny Horne Tel. 01308 863344 Fax. 01308 861247 penn@clipper-teas.com Cuppa-Cino Limited 1 Boyle Farm Road, Thames Ditton, Surrey KT7 0TS Contact: Andrew Roberts Tel: 07801 749 122 cuppa.cino@btinternet.com D Café Dixons Shopping Centre, Reepham Road, Hellesden, Norwich, Norfolk, NR6 5PA Contact: Elizabeth Raven Tel: 01603 414 951 cafedixons@hotmail.com Esquires Coffee Houses Unit 1.1 , 2-6 Northburgh Street, London EC1V 0AY Contact: Peter Kirton Tel: 0207 251 5166 Fax: 0207 251 5177 peter@esquirescoffee.co.uk Fresha 23 Bittern Road Sowton Industrial Estate Exeter, EX2 7XQ Contact: Ms Jo Hill Tel: 01392 447701 Fax: 01392 447702 Email: kitchen@fresha.org Homes 4 U 414 Wilmslow Road, Withington, Manchester M20 3BV Contact: Jenny Critchlow Tel. 0161 236 0202 Fax. 0161 236 8202 city.sales@homes4u.co.uk iCafe 223 Great Western Road Glasgow G4 9EB Contact: Mr Umer Ashraf Tel: 01727 733258 info@icafe.uk.com Springhead Park Cafe Ltd Oulton Lane, Rothwell, Leeds LS26 0DY Contact: Mr John Philbin Tel: 0113 2822948 Fax: 0113 2823038 Email john@fuzz.wannadoo.co.uk The Pool Café Hathersage, Derby S32 1DY Tel: 07793 025464

INDEPENDENTS 2 Monkeys - Loughborough 5M Coffee - Stanmore Allan, Wayne - West Kensington Allegra Strategies - London Amin, Shilpan - Wembley An Chovi - Scarborough Anglo-Himalayan Trading Company Ltd London Anhelo Caffe - Italy Aquinas College - Stockport Aramark - Chadwell Heath Archer, Robert - Enfield Armstrong, Jenny - Spain Autobar UK Limited - Bardon Hill B Sacarello Ltd - Gibraltar Bailies Hand Roasted Coffee - Belfast Bayley, N. J. - Redditch BB's Coffee & Muffins - Hemel Hempstead BCP Fluted Packaging - Blackburn BCW Ltd - Bedford Bean Loved Coffee Bar - Skipton Bennets Ltd - Cambridge Bestchart Roadside Service Company Waterlooville BFP Wholesale Ltd - Sevenoaks Blackmhor Ltd - Glasgow Blades - Northleach Blend 2010 Limited - Cheltenham Blue Onion Limited - Andover Bolling Coffee Ltd - Huddersfield Boswells Coffee Co Ltd - Didcot Bowman Integration Solutions Ltd. Rotherham Brake Brothers Foodservice Limited Ashford Bridgford Interiors Ltd - Lichfield Bunzl Catering Supplies - Epsom Butternut (Long Island) - Exeter BWG Foods - Ireland Cafe 4 U - Antrim Cafe 67 - Norwich Cafe Amore - Bristol Cafe Connections - Iver Cafe Espresso - St Albans Cafe Gabrielle - Birchley Cafe Loco Trading Ltd - London Cafe Rio - Manningtree Cafe Su (Jules) - Glasgow Cafe Twocann - Swansea Caffe Nero Group - London Caffe V London - London Caie, Lorraine - Kilburn Calcutt Cafes Ltd - Swansea Camden Foods (SSP UK Food Travel Experts) - London Carrs Foods Limited - Manchester Casa Espresso Direct - Shipley Caseworks - Hull Casuscelli, Domenic - Ireland Catering and Leisure Supplies Ltd Portsmouth Centellas, Lisa - St Johns Wood Chives Cafe & Deli - Somerset Chocolate Drops Limited - Heswall Cinnamon Cafe - Windsor Cisco's - Stirling CJ's - Snaith Coffee & Chocolate - Cambridge Coffee 2 - Halesown Coffee House Rendezvous - Cardiff Coffee Mania Limited - Cardiff Coffee Mocha - Salisbury Coffee Square Ltd - Bedford

Coffeecartco Limited - Hereford Coffix - Loughborough Coinadrink Ltd - Walsall Comestibles - Midhurst Complete Beverage Solutions Ltd Thatcham Condor Ferries - Poole Consultant Services Group Heckmondwicke Cooper & Co - St Helier Cornwall College - Redruth Coverpoint Catering Consultancty Ltd Reading Cup Print Limited - Ireland Dancyfress - Southampton Dawn Foods Ltd - Evesham DCG Media Limited - Kingston upon Thames Delimakers Oy - Finland Double Shot Coffee Company - London DPKR Enterprises Limited - Worcester Dunbavand, David - Uppingham Dwyfor Coffee - Pwllheli Edgecumbe Tea & Coffee Co Ltd - Arundel Elliots Cafe - Manchester Ellison, W. - Bognor Regis EME - Shaftesbury Espresso Solutions - Manchester Esquires Coffee Houses - Ireland Ferndale Garden Centre - Dronfield Fernz (Cafe) - Worthing First Choice Coffee Ltd - Milton Keynes Flavours - Castleford Forestry of Wales - Dolgellau Frangos, Rokos - London Giagtzis, Athanasios - London Glebe Street Limited - Bishopbriggs Godfrey, Lee - Ascot Gold & Silver Worlshop - St Andrews Greggs Plc - Newcastle Upon Tyne Gulf Coffee Co - Kuwait Harveys - Woodbridge Hassan, Gulnaz - Enfield Henry, Stephen - Londonderry Holbrook, Mark - Weymouth Hopkins, Glynn - Bristol Hornby, Scott - London I-Crave Ltd. - Birmingham International Press-Cutting Bureau London Ionia - Ukraine J Atkinson & Co - Lancaster Java Brothers Ltd - Adel Jensen, Mads - Bicester Joa & Al Bread & Butter Boutigue London Joe Black Coffee & Tea - Bootlle Joe Crowleys - Felixstowe John Forest Bakery - London Josiah's Lounge - London Judge Business School - Cambridge Junaids Distribution Limited - Birmingham Kafeneion - Manchester Kasaverde Ltd - Cardiff Kate's Cakes Ltd - Ashington Kays Real Chefs Real Food Ltd - Ireland Kimble's Cafe - Glasgow Kings Coffee - Norwich Kosher Kingdom - London Kropackova, Vera - Luxembourg Lang, Grant - Southampton Lilley, Hannah - Irvinestown Lin, Lee-Hsueh Tseng - Taiwan Lombard, Karin - Twickenham Love Shack Coffee - Brentwood Lulabelles Lunches - Harrogate

Macdonald, Ross - Selby Mackillop's Homemade - Glossop Macphie - Stonehaven Malmesbury Syrups - Malmesbury Mambocino Ltd - Twickenham Marimba World Chocolate Ltd - Sudbury Mason, Sam - London McBeth, Andrea - Oxford Merceica PR - London Metro Coffee Bar - Leek Milk Link Limited (The Cheese Company) Bristol Milk to Perfection - Benton Mintel International Group - London Mister Woods Cafe - Newcastle Upon Tyne Mountford-Smith, Peter - Edinburgh Mulmar Foodservice Solutions - Hatfield Nandhra, Gurjit - Birmingham Nisa-Today's (Holding) Ltd - Scunthorpe Norman Knights - Wickford Nourishing Ventures - London Ostajin - Sheffield Ovenmill Limited - Hastings Pacific Foods - Ireland Paddy & Scotts - Woodbridge Page, Jordan - Great Yarmouth Plymouth Land Commercial Limited Plymouth Portabrands Ltd - Latchington Precise Media - London Press Index Ltd - London Proactive Communications Ltd - Solihull Quickfire Tableware - Sheffield Ramsey, Dan - Welwyn Garden City Rapid Retail - Cheltenham Rashidi, S. - Harrow Rheavendors Servomat UK - Crawley Ringtons - Newcastle on Tyne Rutter, Cara Marie - Bromsgrove San Remo UK Ltd - Buckfastleigh Seagrove, Debbie - Headley Down Seda UK - Blackwood Selecta UK Ltd - Basingstoke Serious Coffee - Altrincham Shutt, Michael - Guisborough Slice - Chelmsford Smoothie Fresh (Cheshire) Ltd - Chester Smyth, Michael - Armagh Soho Coffee Shops - Cheltenham Starvin Jacks - Swansea Tanias of Hempstead - London Tastes Catering Ltd. - London TFI Lunch - Brighton The Coffee Bean - Aberdare The Flying Coffee Company - Cambridge The Hive Cafe - Nr Bridport The Moon & Sixpence Ltd - Bath The Olive Grove Cafe - Londonderry The Real Tea Company - Witney The Streat - Belfast The Vanilla Pod Bakery - Cheltenham The Wicked Coffee Company Ltd. Wetherby The Workbox Group - Guildford Top Source c/o AMT Coffee - London Tuttle, Dave - Southport Universal Espresso Care - Aldershot University of Hertfordshire - Hatfield Venetia's - London Wahid, Sabrina - Ilford William Reed Exhibitions - Crawley Xpress Coffee Commercial - Castlethorpe Young, Michelle - Princes Risborough Zaman, Ghanzanfar - Birmingham

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