Cafe Culture Magazine - Issue 42

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magazine FEBRUARY 2011 ISSUE 42

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

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1 ch 1 0 2 E F I xCel, 13-16 Mar

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erlenbacher, your reliable specialist for quality premium frozen baked products.

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Welcome!

CONTENTS

If your New Year’s resolution was to ‘start a café’, then in this issue we provide some insightful planning, financial and barista training advice from some of the sector’s experts. We also look ahead to some forthcoming exhibitions of interest to the café sector, hear about a cocoa plantation in Tobago, feature the success of the revitalised Embankment Café in London and interview the Soho Coffee Company’s Penny Manuel.

4 United Coffee acquires Cooper’s Coffee.

5 Caffè Nero refinances to accelerate future growth.

6 Bar Italia the musical?

7 Fracino invest in expansion.

NEWS

The entries are now all in for this year’s Café Society awards and judging is underway. The winners will be announced at an awards lunch to be held at the Roof Gardens in Kensington, London on the 22 March 2011. To book your ticket for this event, turn to page 13.

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

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

CAFÉ SOCIETY 12 Café Society Awards 2011.

PREVIEWS 20 Convenience and Retailing Show 2011

36 Cracking the cookie market – the sweet treat that’s always popular with consumers.

ARTICLES 18 Q&A – the Embankment Café, London.

32 Beating the VAT increase – strategies for coping with the rise in VAT. 34 An interview with… Penny Manuel of the Soho Coffee Company.

40 IFE 2011

42 The ultimate sweet spot – Alice Rendle visits a cocoa plantation in the Caribbean.

FEATURES

REGULARS

14 Health kick – soft drinks are getting healthier.

44 Coffee clinic – your maintenance questions answered.

31 Caffè Culture 2011

22 Planning and training – planning, finance and training advice for wouldbe coffee shop entrepreneurs.

45 New products.

46 Product listings.

47 Checkout.

Love fresh fruit and cake?

Then you’ll love erlenbacher!

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Information-Hotline: 020 7420 3574 www.erlenbacher.co.uk

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DECEMBER 2010 CAFÉ CULTURE 3

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United Coffee acquires Cooper’s Coffee

Cadbury’s timely

promotion

January saw Cadbury Highlights start to help out of home operators to maximise hot chocolate sales with the launch of a six figure consumer marketing campaign for the key winter hot chocolate season.

The campaign will reach consumers during the New Year period when many of the target audience of 35-45 year old females may be sticking to New Year resolutions, but still seeking a warm, comforting chocolate treat, say Cadbury.

Running across women’s press, radio and online platforms, the campaign will champion the brand’s low 40 calorie content which makes it particularly appealing to consumers. With the theme ‘the lightest cup from Cadbury’, the press and radio adverts will focus on how light the drink is on calories, while delivering the same chocolaty Cadbury taste that consumers expect.

To support the advertising, a sampling campaign will run concurrently, with samples of ready to drink Cadbury Highlights, as well as take home sachets being distributed through Toni & Guy hair salons. The campaign will also be bolstered by an online presence for the brand, with activity planned for the Cadbury Highlights Facebook page.

“This campaign is a great opportunity to remind consumers about Cadbury Highlights, a brand which offers consumers all the great taste they expect from Cadbury hot drinks, but with only 40 calories. This makes it a great proposition for operators to stock during the key post-Christmas sales period for low calorie hot beverages,” said Susan Nash, trade communications manager for Cadbury UK.

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United Coffee, one of Europe’s largest coffee roasters and UK out-of-home coffee solutions firm behind the iconic Lyons brand, has acquired Cooper’s Coffee company as part of its ambitious growth strategy which is currently seeing the company grow at a rate of 24% year-onyear.

Cooper’s, a family-owned, premium-end total solutions provider with a turnover of £1.9m specialises in the out-of home market and supplies over 500 independently-owned cafés and restaurants in Huddersfield, Yorkshire and North East with a high quality coffee experience.

“Cooper’s has the same values as United Coffee and an undeniable passion for quality coffee, so it’s the perfect fit,” said Elaine Higginson, managing director of United Coffee (UK & Ireland). “Acquiring the company will allow us to grow our northern base and increase our presence in the growing independent sector. Our customers remain the focus of our business and we will work with both

existing and new Cooper’s customers to help them maximise sales through innovative, sustainable coffee offers that are always one step ahead of the competition.”

David Cooper, co-founder of Cooper’s, who will be staying on for six months, added: “We’ve had a fabulous 20 years growing the company and have realised our dreams of becoming a renowned coffee company that supplies outstanding coffee, equipment and training. We’re delighted that Coopers is joining such a burgeoning force in the coffee industry.

There are some very exciting times ahead the expertise, knowledge and passion of the United Coffee team will take the Cooper’s brand from strength to strength.”

The acquisition will see United Coffee grow its market share by 3% and increase the market share of the UK out-of-home sector by 2.2%. Cooper’s will retain its branding and corporate identity, thanks to its strong heritage and will become a stand-alone brand under the United Coffee umbrella.

Saving the planet, a cup at a time With paper cup waste being a major issue of concern within the coffee retail industry (according to Allegra Strategies, the number of coffee shops in Europe are set to increase by an annual rate of 6.3% over the next three years and, on average, regular coffee coffee drinkers discard 250 unrecyclable cups and lids a year) a new product called byocup is now debuting in the UK – described as an eco-friendly solution to paper cup waste, say its makers.

Designed in the form of a paper cup, the flexible, silicone cup is made from natural resources and produces the lowest eco break point of all reusable cups on the market, claim byocup, which is being distributed in the UK and Ireland by Long Black Ltd. The product has migrated from the coffee-chic Melbourne where it has already proved successful with coffee lovers. The stylish design is lightweight and easy to stow away into bags as it can be squeezed down, yet at the same time it is also sturdy enough to handle the hot temperatures of a coffee (up to 200oC) without burning the holder’s fingers.

Dishwasher, microwave and barista friendly - the cup is available in both

Will byocups become de rigueur in the UK?

8oz and 12oz sizes. Washable and reusable, it will help reduce excess litter caused by the disposal of billions of takeaway paper cups worldwide and is vailable in a range of colours. byocup also conveniently fits bike and car cup holders, with wholesale prices starting from £4.95 per 8oz cup and £7.20 per 12oz cup (each with a minimum order of 10 units).

Unlike the bleached, plastic-lined, petrochemical single-use paper cup, the energy used to create the byocup ‘breaks even’ after 10 uses. It is also guaranteed for three years and does not harbour bacteria or odours and can be returned after use for recycling into charity bracelets and key rings, for example (visit www.byocup.co.uk and www.longblack.com for more details).

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NEWS

Caffè Nero refinances to accelerate future growth Caffè Nero has announced the completion of a successful £140 million refinancing of the group’s debt structure in order to fund the business’s future growth ambitions.

Following a review of the group’s funding by its directors, Caffè Nero says that it has successfully restructured its long term debt to provide the company with a more progressive debt structure appropriate to fund the business and its future growth plans over the long term.

This sees Caffè Nero refinancing £140 million of senior and junior debt, upgrading its debt structure in order to have a higher proportion of senior lending, and thereby a more cost-effective debt mix, say the chain.

The refinancing was supported by a lender syndicate led by Lloyds with support from Carlyle, Rabobank and Co-op Bank providing a total of £90 million. The junior debt syndicate was led by Hutton Collins Partners LLP with support from Goldman Sachs European Special Situations Group and Bayside Capital financing a total of £50 million of funding.

This re-capitalisation of the business has been achieved well in advance of any requirement to do so, and is one of the few leveraged transactions to take place in the last 12 months, report Caffè Nero.

The Group remains a family controlled

business with the Ford family controlling 60% of the equity and Paladin (a consumer brand specialist private equity firm), holding 30% and management holding the remaining 10%.

“I am delighted to announce the successful refinancing of the Group. The new financial structure provides the Group with a financial platform more appropriate for its growth ambitions as we continue with our expansion plans and accelerate our roll out, both in the UK and internationally,” said Gerry Ford, Caffè Nero’s chairman in a statement.

“The support from our new syndicate of banks and funds is encouraging and firm recognition of Caffè Nero’s ongoing brand appeal as we continue to expand into new formats and new markets. Current trading is encouraging and the directors remain confident of the future prospects for the group.”

The Caffè Nero Group has maintained its impressive track record of financial performance, including 54 consecutive quarters of positive like for like growth in recent times. EBITDA for the 12 months to May 2011 is forecast at £31 million (an increase of 10% on the previous year). Top line revenue for the same period is forecast to reach £171 million, an increase of 11% on the previous year.

Caffè Nero currently has over 440 stores in the UK and 40 stores internationally. 2011 will see ambitious expansion plans, including a return to its pre-recession growth rate of opening approximately 52 stores in the UK per year, say the company. In addition, the group plans to open approximately 40 stores a year internationally to add to its current portfolio of gourmet coffee stores in Turkey and the Middle East, thereby doubling the footprint of the brand’s presence internationally over the next year.

Coffee shop consumers are loyal A 2,000 consumer survey from loyalty specialist, the Logic Group, and global market research company Ipsos MORI, has revealed that 32% of consumers said that they feel they are a loyal customer to a restaurant or coffee shop.

This puts the sector in fourth place in the ‘loyalty league’ behind banks and building societies (71%), supermarkets (63%) and mobile phone / landline companies (58%), and above or level with insurance companies (32%), clothes shops (30%), department stores (27%), garden centres/ DIY stores (25%), bars, pubs and clubs (24%), cinemas and theatres (24%), electrical and IT retailers (21%), travel, transport and car hire (17%) and hotels (11%).

Furthermore, only 54% of respondents who said that they always remembered to use their card were also loyal to restaurants / coffee shops (in stark contrast to the 70% of those who are members of loyalty schemes operated by shops that said they always

remembered to use it). Yet, restaurants and coffee shops are doing a good job of encouraging those that expressed feelings of loyalty to sign up to loyalty schemes – 44% are members of one loyalty scheme, compared to the 42% of the entire survey base that said they are members of any loyalty scheme across the sectors.

“Restaurant and coffee shop owners are finally putting customer loyalty and customer engagement higher on their agenda,” commented Anamaria Chiuzan, customer insight and loyalty senior marketing manager at the Logic Group.

“We have seen a concerted effort to run attractive rewards and incentive promotions to increase retention. But it’s fair to say that there is still a long way to go in moving away from simple ‘buy one get one free’ deals, towards offering relevant, timely rewards that really drive long-term engagement with customers.

Retail loyalty schemes have set a benchmark that restaurants and coffee

shops can leverage and incorporate into their approach to building customer knowledge and ultimately loyalty.

However, this is one industry segment with massive opportunities and I expect to see some innovative approaches to loyalty over the next 12 months.

“One important aspect to remember is that our loyalty towards different sectors and companies is shaped by a range of factors including age, gender, social class and region. For example – 46% of AB’s aged 35-54 feel loyal to a restaurant or coffee shop compared to only 20% of those who are DE’s and aged 55 or over. Businesses should be aware of who their most loyal patrons are and reward them with innovative offers that reflect and celebrate the diversity of their customer base.”

For a full version of the Logic Group and Ipsos MORI loyalty report visit www.the-logicgroup.com/Product/ LoyaltyReport2010.

FEBRUARY 2011 CAFÉ CULTURE 5

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NEWS

Starbucks roll out new logo Coffee chain, Starbucks, will be celebrating 40 years in the coffee shop business in March this year and say that they are ready to embrace the future with the launch of a new logo.

Gone is the word ‘Starbucks’, and the logo has gone green and also has a somewhat streamlined look to focus on the siren motif imagery so as to better represent their ‘local’ neighbourhood that is in actual fact worldwide, say the company.

“As we look forward to Starbucks’s next chapter, we see a world in which we are a vital part of over 16,000 neighbourhoods around the world, in more than 50 countries, forming connections with millions of customers every day in our stores, in grocery aisles, at home and at work,” said Howard Schultz, Starbucks chairman, president and chief executive officer, in a message posted on the chain’s web site.

“Starbucks will continue to offer the highest-quality coffee, but we will offer other products as well – and while the integrity, quality and consistency of these products must remain true to who we are, our new brand identity will give us the freedom and flexibility to explore innovations and new channels of distribution that will keep us in step with our current customers and build strong connections with new customers.”

Less is more – Starbucks have unveiled a new logo to herald new plans for the future.

Bar Italia the musical?

Soho’s iconic Bar Italia, originally founded by the Polledri family back in 1949 to provide a meeting place for Italian immigrants, many of whom worked in the catering professions, has come a long way since Luigi Polledri persuaded comedians Abbott and Costello to ride bicycles at its launch, and now it is set to become the subject of a musical to be penned by Dave Stewart of the 1980s band, Eurythmics, in

many Bar Italia is loved by so very ed ng cha has because it r sixty ove ned ope it ce sin little years ago.

6 FEBRUARY 2011

CAFÉ CULTURE

conjunction with the well known television writer, Ian La Frenais of Porridge and Likely Lads fame.

Across the generations, Frith Street’s Bar Italia has been the haunt of many a celebrity, as well as a gathering point for football fans and a people-watching hotspot, but Dave Stewart’s plans for the musical are thought to centre on recounting the story of la famiglia, in contrast to Soho’s colourful background of strip and jazz clubs.

Nino Polledri (son of the original founder) and his son, Tony Polledri, who have since gone on to open a glamorous bar and restaurant on the outskirts of London, in Brookman’s Park, Hertfordshire, called Nolita (which stands for North of Little Italy – their other restaurant which neighbours Bar Italia), say that they are both very excited about the prospect.

Salty Dog curry flavour Crisp company, Salty Dog, are once again turning up the flavour dial with the arrival of its latest full on flavour - Chicken Tikka Masala.

The crisp brand first made its name in the on-trade for its bold flavours including ham & wholegrain mustard, but it was the late Robin Cook who once wryly suggested that Chicken Tikka Masala was ‘Britain’s true national dish’, which is why, say co-founders, David & Judy Willis, they have taken their time to visit to find the very best examples of the nation’s favourite fodder.

Salty Dog’s growing prominence within high end sandwich bars, coffee shops and delis has also led to the creation of a one shop (40g) bag format in addition to the 50g and 35g formats

Cake decorating and sugarcraft exhibition With cup cakes here to stay, baking and cake decorating is already big news and if patisserie is your passion, Squires Kitchen’s 25th Anniversary Cake Decorating, Chocolate and Sugarcraft Exhibition will be taking place between 11 and 13 March 2011 at the Farnham Maltings in Surrey.

At the show, it will be possible to buy innovative cake decorating products, see stunning displays including cakes from some of the UK’s leading wedding cake designers and watch free demonstrations from some of the biggest names in baking, cake decorating and sugarcraft.

If you love your craft and are keen to learn more, the Squires Kitchen Exhibition is the place to go if you would like to discover how to make sugar flowers for cakes, watch how to model animals with top novelty modelling experts, pick up royal icing skills with tutors including

Eddie Spence MBE, see incredible figure modelling techniques with the amazing Carlos Lischetti, as well as see Natalie Seldon from Estella Cupcakes and Squires Kitchen’s Ann Skipp show you how to make perfect cupcakes. Awardwinning chocolatier Mark Tilling will also be unraveling the mysteries of working in chocolate.

For more information on the show and to buy tickets (it is a ticket only event), visit www.squires-shop.com.

Picture credit: Natalie Seldon, Estella Cupcakes.

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NEWS

Coffee Nation’s sat-nav tool

Fracino invest in expansion Fracino, the UK’s only manufacturer of cappuccino and espresso machines, is marking significant expansion by doubling the size of its premises and taking on four new staff.

The latest milestone sees the award-winning business based in Aston, Birmingham, purchase an additional 24,000 sq ft of workshop and office space – bringing the total workspace to 45,000 sq ft. Located next door to Fracino’s current premises, the new property will house Fracino’s latest investment in sheet metal and form bending machines, say the company.

Representing a £250,000 outlay, the new machinery will enable the company to manufacture more of its components in house – a significant achievement in a climate where many British manufacturers are increasingly relying on suppliers from outside the UK. Launched by current chairman Frank Maxwell in a garden shed in 1964, the business now boasts a portfolio of 60 products and sells over 2,000 coffee machines annually to customers including Patisserie Valerie, Druckers coffee shops, Pathfinder Pub chain and Greene King. Its distributor base has expanded to 700 and has

Fracino founder and chairman Frank Maxwell (left) with his son Adrian Maxwell, MD, in Fracino’s new premises. extended its export reach to 15 new countries in the last 12 months, and to support the latest expansion, Fracino has taken on four new employees and is now 27-strong.

“This significant growth and investment will enable us to manufacture component parts on-site and on-demand, which will prove more time effective and remove the need to store bulky component parts,” said Adrian Maxwell, managing director of Fracino.

“We have achieved unprecedented success in the last 12 months, boosting exports by 20% and accelerating turnover by 15%. We’ve also been commissioned by Costa Coffee to design and manufacture a new ‘knock-out’ drawer for their UK outlets. We will continue to build on these dynamic achievements throughout 2011, with more exciting plans in the pipeline.”

Coffee Nation, a provider of gourmet coffee ‘on the go’, has launched a sat-nav tool to help drivers across the UK locate their nearest Coffee Nation location while on the move.

With the popularity of Coffee Nation’s gourmet coffee growing, the company reports that it has received an increasing number of requests from its customers to create better ways for them to locate Coffee Nation sites, and so they have responded by launching an innovative sat-nav programme.

Using either TomTom or Garmin technology, fans of Coffee Nation can simply download a file from the Coffee Nation web site which maps out more than 800 of Coffee Nation’s sites across the UK (visit www.coffeenation.com/plan-yourjourney/add-stops-to-your-sat-nav/ for more details).

Coffee Nation is also in the process of developing an iPhone app as part of its strategy to reach increase customer engagement, which includes last eloped Coffee Nation have dev year’s launch p hel to a sat-nav tool of its Barista s. customers locate its site Bus, as well an increased presence at major events across the UK and the development of its social media profile.

United Coffee’s latest launch to assist retail market United Coffee have announced the launch, through its UK and Ireland subsidiary, the widespread rollout of a premium, espresso coffee capsule system for the retail market which will enable retailers to enter the capsules market which is growing by an estimated 30% a year, observe United, by allowing them to sell their own capsule solution and taking on established players in the European market.

The system, which produces barista quality espresso, claim United, will be targeted at the retail market of leading supermarket chains so that their retail clients to enhance their product offerings and build stronger customer relationships by selling the machines and capsules with their own branding, as well as different coffee flavours.

Customers will also have the convenience of purchasing the capsules during their

regular visits to the supermarket.

The fully automatic, Swissdesigned machines have been extensively tested and successfully introduced in Switzerland and the retail rollout will be directed at United Coffee’s clients in the Netherlands, France, Spain, Germany, the UK and Scandinavia.

“The market for high-end espresso capsule systems is being fuelled by demand for

premium quality coffee and an overall trend towards convenience. We expect United Coffee’s premium espresso capsule system, combined with our strong customer base and experience to have a significant impact on the retail market across Europe,” said Per Harkjaer, United Coffee Group’s CEO.

FEBRUARY 2011 CAFÉ CULTURE 7

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NEWS

Vietnamese coffee goes on sale Adam Bohn has recently set up Trung Dong Coffee Co. to sell an, as yet, largely unknown coffee in the UK - Trung Nguyen gourmet Vietnamese coffee (www.trungdongcoffee.com/).

Trung Nguyen coffee is UTZ and Eurepgap certified so should appeal to coffee-lovers and coffee shops alike, and is made from peaberry coffee beans of various species and has a highly distinctive, new flavour that could prove very popular with consumers, feels

Adam Bohn.

Currently, Vietnamese coffee is not being sold in many, if any shops or cafés in the UK, claim Trung Dong who believe that they are currently one of only two companies selling it online here, and the only company selling it for resale. However, Vietnamese coffee is already becoming very popular with customers at the Ca Phe stall in Broadway market, London, for example, currently reporting a roaring trade.

Trung Dong are offering five blends/varieties called Creative 1-5 made from four beans Arabica Se (indigenous to Vietnam), Robusta, Chari and Catimor - and available as grounds and packed in 250g with one-way seals (retail prices start from £2.20 per 250g).

The distinctive taste of Vietnamese coffee could make it a popular new choice for cafés and coffee shops, say Trung Dong.

Water on T(app)

New pizza oven aimed at cafés

A new web site directory and iPhone app aimed at helping consumers locate pubs, cafés and restaurants that will provide tap water for free has just launched and they are actively seeking more establishments to come on board and become ‘refilling stations.’

Tapwater.org says that it already has over 300 pubs, cafés and restaurants on their directory, giving businesses the opportunity to promote themselves for free on their web site and iPhone app while helping customers find places to refill their bottles while out and about.

A not-for-profit organisation, Tapwater.org’s aim is to develop a global tap water map by partnering up with similar schemes in Canada, America and Holland where networks are already in place.

To support the scheme Tapwater.org will be selling wholesale/retail a high quality stainless steel "lifebottle” designed

by Neil Barron who won 2009’s Carafe for London competition sponsored by Thames Water as part of its London on Tap campaign. This bottle will be available to buy from Tapwater.org’s web site, or through it’s participating partners.

Tapwater.org intend to feed back 100% of profits from the organisation into providing funding for water related schemes in educational establishments and participating businesses (for further information about joining the scheme, visit www.tapwater.org).

Stone Willy’s TurboChef i3 oven has been launched by Rookway Food Systems to offer cafés and deli’s a slice of the pizza profits, sales of pizza having been successfully bucking the recessionary trend.

Cafés and deli’s can open up vital new revenue streams by offering high quality pizzas and over 70 other hot food items, which are all easy to prepare and can be cooked in a matter of minutes, ideal for the customer in a hurry, say Rookway.

"There are a multitude of benefits to the new TurboChef i3 oven,” says Rookway’s managing director, Peter Robinson. "They do not need any extraction – often a huge cost in itself, they cook food up to 12 times quicker than conventional ovens (a 12" pizza cooks in 2 minutes), and they are so

8 FEBRUARY 2011

CAFÉ CULTURE

simple to use, meaning cafés and deli’s of all sizes can provide a diverse hot food offering all day.”

The TurboChef i3 ovens also requires minimal space so can fit into the smallest of outlets and is energy efficient (a 12 hour shift with constant use costs under £5 per day). Rookway Food Systems offer a full support service including, ingredient supplies, maintenance, staff training plus onpremises marketing support to not only provide cafes and deli’s with the tools but to help them sell as well (www.stonewillys.com).

The latest oven from Rookway aims to enable cafés to cash in on the popularity of pizza.

Nestlé launch Aero® Caramel and Aero® Lamb Nestlé Confectionery say that they have launched their new Aero® Caramel bar to help drive caterers’ confectionery sales, and Nestlé Professional have launched an Easterthemed Aero Lamb – described as a ‘lighter bite’ - to help drive incremental sales for workplace caterers.

Both bars feature the bubbly milk chocolate of Aero, with the Caramel bar being infused with a caramel centre, 189 calories and consisting of five bite-size pieces, and making it a portionable treat, say Nestlé, suited to foodservice outlets as it is in line with popular consumer impulse confectionery demands and taste profiles.

Research shows that caramel in particular is the UK’s favourite addition to milk chocolate (TNS, Omnibus Study, SAP Project 1249, October 2008), representing 25% of

chocolate single sales (IRI, Value Sales, Singles, data 52 w/e 26.10.10). With a 56p RRP (resale price is at the sole discretion of the retailer), and a 35 count outer there is a substantial profit opportunity to be had for caterers looking for the next ‘must have’ bar, feel Nestlé.

“Aero is a household brand and has just celebrated its 75th birthday. As such it will be supported by the biggest media spend in the brands history – with £5m being dedicated to the launch of Aero Caramel,” said Nikki Adamo, head of category marketing at Nestlé Professional®.

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NEWS

SHORTS Sandwich & Snack Show in Paris The next Sandwich & Snack Show will take place on the 2 and 3 March 2011 at Porte de Versailles, Paris in Hall 5.2. Events will include “Takeaway group catering” with Chef Vincenzo Battafarano, “Pizza”, with Fabien Martin, World Pizza Champion and “Club Sandwich” with Federica Mancioppi of Caffè del Cioppi, as well as the Trends Laboratory and Trends Report, and a series of sector-focused conferences (www.sandwichshows.com).

Tasty new feature A British Food Hall is set to be a tasty new feature at the British Leisure Show in March 2011 with something for everyone, including a selection of products, samples and utensils for the kitchen, alongside demonstrations to excite and entice, say the show’s organisers. Local produce, award winning cheeses and English wine, as well as handmade chocolates, jams and chutneys, breads, cakes and cookies will be showcased (www.britishleisureshow.com).

Huhtamaki’s new UK web site The packaging manufacturer, Huhtamaki, has launched its new UK web site (www.foodservice.huhtamaki.co.uk) featuring UK specific news and product ranges, as well as information about sustainability and Huhtamaki’s environmentally friendly BioWare range, its paper hot and cold cups, carry-trays and tumblers, takeaway containers and vending cups.

National Doughnut Week to return National Doughnut Week, sponsored by CSM UK, will return, running from Saturday 7 to Saturday 14 May 2011 to help raise money for The Children's Trust, enabling bakers to sign-up and help raise money for charity (advice on fundraising is available at: www.thechildrenstrust.org.uk/doughnuts).

Yorvale passes BRC audit York-based ice cream manufacturer, Yorvale, is celebrating after passing a recent BRC (British Retail Consortium) Food Safety Audit with flying colours. The company is one of only 3% of all food manufacturing sites in the UK to achieve a Grade ‘A’ zero nonconformities certification against the BRC Global Standard for Food Safety.

Tri-Star to showcase PortaBrands at ScotHot Tri-Star Packaging is to showcase the innovative PortaBrands range of portable food and drink packaging at the forthcoming ScotHot exhibition in Glasgow (28 February to 2 March 2011) on Stand 4830.

Acquired by Tri-Star in September 2010, the PortaBrands range incorporates a wide selection of onthe-move food and drink packaging solutions, which have revolutionised the way in which people transport food and drink in a variety of environments, especially in the coffee-to-go market.

London Tea aims for the ultimate tea experience The London Tea Company is urging operators to meet the increasing consumer demand for speciality teas and tisanes by developing an ‘ultimate tea experience’ offer.

“We are looking to change the whole way people approach the tea menu,” says Dinuk Dissanayake, managing director of the London Tea Company. “Operators spend hours selecting coffee and we feel this same dedication needs to be applied when developing a range of teas.

Just offering a standard English Breakfast and Early Grey will no longer do for today’s savvy consumers.

“Research consistently shows that whereas the sale of regular tea is stagnant, there is significant growth in the speciality tea sector. This is borne out by our own sales.

Our top three selling blends are White Tea, Elderflower and Apricot, Peppermint, Spearmint and Strawberry with sales of Green Tea, Mango and Ginger now exceeding Early Grey.

Customers are clearly happy to trade up to towards premium, speciality teas and herbal fruit tisanes as they look for more exotic fruity flavours, but a key element of the whole experience lies in the presentation. Just using the

London Tea is aiming for the ‘ultimate tea experience’ with its new table top menu. finest teas and good quality tableware will make a big difference to the perceived value and therefore justify another price point.”

In pursuit of the ultimate experience, The London Tea Company is introducing a whole package of point of sale material and serve ware to help create a memorable experience for the consumer, and stage one of the offering is a striking new menu featuring London Teas’ distinctive contemporary styling, along with a comprehensive selection of the company’s best loved teas.

The menus are free of charge and two options are available: a counter top version and a menu for displaying on the table (for further information and free samples, call 0203 159 5480, or visit www.londontea.co.uk).

South East heat winners announced The finals of the London and South East round of this year’s UK Barista Championships proved to be very successful for Will

Corby, who won Best Espresso, Best Cappuccino and Best Signature Drink.

Will Corby was also the overall winner for the region, meaning that he will now go on to compete in the finals later in the year. Last year’s champion, John Gordon, came second with Callum Thomson placed third.

Left to right - Will Corby, Callum Thomson and John Gordon.

Picture credit: Glenn Watson (http://coffee-photography.com)

10 FEBRUARY 2011

CAFÉ CULTURE

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The Café Society Award This award will be given annually to an individual or organisation considered by the judges to have been exceptionally influential in shaping the café market in the UK. 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.

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.

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.

The Café Food Award This award aims to encourage the innovation and development of food products specifically for the Café Society market.

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.

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.

Awards 2011 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 2011 is intended 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.

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CAFÉ SOCIETY AWARDS 2011

Join us for the

The Café Society Awards 2011 Luncheon at the Roof Gardens, 99 Kensington High St, London, on Thursday 22nd March When seven awards will be presented by

Angela Maxwell OBE Former Commercial Director, Fracino and European Advisor to UK Trade & Investment.

Tickets (including lunch and win e)

£125 + VAT Tables £1125 + VAT

The seven award categories are: • The Café Society Award • The Café Innovation Award • The Café Design of the Year Award • The Café Food Award • New Product of the Year Award • Café/Coffee Bar Chain of the Year • Café/Coffee Bar Independent of the Year

BOOKING FORM I would like to book ..................places/tables at The Café Society Annual Awards Luncheon at the Roof Gardens on Thursday 22nd March 2011 at a cost of £125 + VAT per person (£1125 + VAT for a table of 10) including luncheon and wine. All bookings must be accompanied by the appropriate remittance. Cheques can be made out The Café Society. For Credit Card payments please complete the form below. No refunds can be made if cancellations are made within 20 days of the event and any cancellations before this time will be subject to a 25% cancellation charge.

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

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

Address: :.................................................................................................................................................................................................... ..........................................................................................................................................Post Code: .......................................................

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

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

Card Number: .............................................................................................................................................................................................

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

Name on card: ............................................................................................................................................................................................

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

Please send to: Pam Sainsbury, The Café Society, Association House, 18c Street Moor Street, Chepstow NP16 5DB. Fax 01291 630402

www.cafeculturemagazine.co.uk

FEBRUARY 2011 CAFÉ CULTURE 13

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The soft drinks market is being shaped more and more by consumer demand for functional, additive-free drinks which, in turn, is leading to ever more innovative promotion of a beverageâ&#x20AC;&#x2122;s health credentials. For cafĂŠs and coffee shops this represents a great opportunity to stay in profitable tune with the latest health fad.

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BEVERAGES

The pig’s tale Gloucestershire-based juice producer Bensons Totally Fruity is showing its commitment to sustainability thanks to a novel way of disposing of its apple waste. After the apples are pressed for their juice, the pulp is removed and taken to the nearby Cotswold Farm Park (owned by farmer and TV presenter Adam Henson, of Countryfile fame) to feed the park’s rare breed pigs.

“The great thing about this is that two local companies are benefiting – one doesn’t have to pay to get rid of waste and the other is saving costs on its feed bill!” says Jeremy Benson, director of Bensons Totally Fruity.

Farm Park manager Tony Fisher agrees. “It’s an exciting set-up for us,” he

Natural benefits Increasing numbers of consumers are definitely seeking a healthy alternative when they stop for a refreshment break, confirms Johnson’s Juice Company, a well known supplier in the freshly squeezed juice market.

“Consumers today are looking for products that can offer natural health benefits as well as a great taste,” says category marketer Shirna Ferrers. “In recent years there has been an increasing interest in the content of our food and drink, and consumers rightly associate freshly squeezed juices with genuine goodness and minimal processing.”

In addition, as consumers’ lives become increasingly busy, there is an increasing demand for refreshing beverages which offer a healthy energy boost and provide instant hydration.

“Johnsons freshly squeezed orange juice fits into this category as it contains 100% fruit juice with no freezing or

www.cafeculturemagazine.co.uk

says. “We sent the pulp away to be analysed to see which nutrients were missing and then added the missing bits to give them a balanced diet. We now feed it to all our pigs, not just the Gloucestershire Old Spots, and they all seem to love it. Our newest litter of Kune Kune piglets has even been trained to sit and beg for the pulp!”

The practice of feeding apples to pigs is nothing new. “Our local pig, the

concentrates,” explains Shirna Ferrers. “An orange juice quenches thirst and, with all of that vitamin C, gives the feeling that you have been good to yourself.”

Gloucestershire Old Spot, is sometimes called the Orchard Pig, because they were kept in orchards and supplemented their diet on windfall apples,” explains Tony Fisher. “It was said it gave the pork an apple flavour.”

And it’s not just the pigs that get a taste of Bensons.

The Cotswold Farm Park itself also sells Bensons Totally Fruity and Chilly Billy juices and ice lollies in its café, and which Tony Fisher reports have become very popular with visitors (for more information about Bensons Totally Fruity and their work with the Cotswold Farm Park visit www.bensonsapplejuice.co.uk).

terms of active vitamins within a serving, Alibi surpasses all other functional health drinks in fulfilling the recommended daily allowance in virtually every respect, claim its makers. It

refreshes you when you do not get to stop for a breather, and prepares you for moments of stress and excess – such as those rich celebration meals, late party nights, demanding

A new category?

Alibi Pretox was originally formulated in 2007 then officially launched in 2008 by Solution Sciences, who describe themselves as a boutique research and development agency specialising in the production of innovative functional health drinks. With help from beverage consultants, Canadean, and Dr Guy Mozolowski, the creation of Alibi also led to the development of a new functional health drink category first – pretox – to cater for a growing number of consumers who now think ahead about their health, keen to take a proactive approach towards protecting their bodies, say Solution Sciences.

Alibi Pretox (www.alibidrink.com) is a blend of 17 essential vitamins, herbal extracts and amino acids and in

FEBRUARY 2011 CAFÉ CULTURE 15

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BEVERAGES

days at work, that dull motorway drive or long haul flight, suggest Solution Sciences. Alibi differs from conventional detox regimes by instead preparing the body in advance for what everyday life throws at it.

Its vitamins include B3 which removes toxic chemicals from the body and C, a highly effective ant-oxidant. Herbal extracts feature artichoke which helps to detoxify and protect the liver, as well as gingko which is an anti-oxidant that helps to improve brain function.

Steven Fry, Pharrell Williams, Lawrence Dallaglio and Cee Lo Green are just a few of the many celebrities to have already road tested the drink.

Alibi Original Citrus was the first variant to be launched, and features the flavours of Californian grapefruits and Tuscan limes. Alibi Pomegranate was launched in 2009 and offers additional benefits based on the antioxidant power of pomegranate juice, known to be greater than cranberry or blueberry juice, or red wine.

Both Alibi flavours are made from natural ingredients including spring water, milk thistle, artichoke and gingko extracts, added vitamins and amino acids.

Recent new stockists include Welcome Break motorway services in 48 locations across the UK within its Waitrose or WH Smith outlets. Alibi is also stocked in Waitrose supermarkets, Nutri-Centre in 13 Tesco stores, Harvey Nichols (London, Birmingham, Manchester, Edinburgh), John Lewis Foodhall, Whole Foods

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Market and Fortnum & Mason (London) and a major high street health food group will stock Alibi from early this year (guide retail price is £1.49 for 330ml can, with some outlets offering an introductory 99p price). Now that the Solution Sciences team have successfully launched the brand into other channels such as foodservice, fuel, travel and leisure, impulse and multiple retail, they also have their eye on the café and coffee shop sector.

The Alibi approach is to offer benefits designed to prepare and protect the body and process toxins, including those which may typically occur from consuming rich or processed foods, caffeine or alcohol. It can be consumed by itself or as a mixer in simple long drinks, its break-through advancement based on its distinction from detox products and regimes which deal with toxins at a later stage.

Alibi fits into the functional health (functional stills and adult wellness) category which is experiencing over 20% annual volume increase, claim its makers. This is currently fuelling a nine per cent growth of the off-trade soft drinks category, whilst sports, energy and water categories decline (consumption of nutraceutical beverages is expected to reach 5,600 million litres by 2013 from 3,700 million litres in 2008., according to Zenith International figures, March 2009).

Easier smoothies The fresh, ‘just made’ nature of many healthy drinks that

feature a number of fruits, such as smoothies, can make them a time-consuming and potentially costly task for cafés, but Funkin - a UK brand of fruit purée brand - is now distributing a range of smoothies called Just Add Juice designed to make the whole process of making and serving these popular and healthy beverages in a fast and less labour-intensive way.

Available in three different flavours - strawberry & banana, pineapple, mango & passion fruit, and mixed berries – they are made with 100% natural ingredients and high quality fruit sourced from across the globe, say the company, and offer a simple way for outlets to make smoothies as all that’s required is the addition of ice and juice. They can also help to boost profits, with potential margins of up to 83%, claim Funkin (a case holds five one litre pouches, each containing 13 serves).

According to Funkin, the smoothie market in the UK is having unparalleled success and is currently worth over £500m. “Smoothies offer a significant opportunity to cafés to boost sales and with Funkin Just Add Juice the need to buy in lots of ingredients is eliminated, as well as the risk of wastage,” explains Funkin’s CEO, Andrew King.

An ambient product, Funkin Just Add Juice has a 12 month shelf life and once opened will last seven days in the fridge, giving outlets and customers access to quality fruit 365 days a year, but taking away the need for daily ordering and prepping.

Year of the mulberry?

This year will also see the launch of a UK brand of mulberry juice drinks, packed in 252ml single serve and 780ml multiserve premium glass bottles, all designed especially for the independent speciality food sector.

Available in two varieties, Original Mulberry and Mulberry & Blueberry, mul-be is a 50% juice drink made using freshly squeezed product, and not from concentrate mulberry juice. It contains 100% natural ingredients, say the Progressive Food Company, its makers, which have been gently pasteurised in order to give the drinks a longer shelf life at ambient temperature.

Mulberries are similar in appearance to blackberries but with their own, distinctive, fruity flavour. In recent years, they have become widely acknowledged as being one of nature’s true super foods, rich in natural vitamins and containing a higher level of antioxidants per 100g than many, so called, super fruits such as cranberries and pomegranates.

Although mulberries have been somewhat forgotten in recent years, the Progressive Food Company, owners of the mul-be brand owner say that they are convinced that this delicious berry fruit is long overdue a revival, having teamed up with Palamedes Public Relations Group to launch a PR campaign so as to raise consumer awareness of the fruit and to promote 2011 as the Year of the Mulberry (for free samples, or to request further information, contact the Progressive Food Company Ltd Navigation House, Millgate, Newark, NG24 4TS).

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PROFILE

Q&A Sally Elsdon (co-proprietor of the Embankment Café, London) When Sally Elsdon and business partner, Mark Wilson, set up the Embankment Café in 2003 their vision was to provide customers with a quintessentially English dining experience. In their research the duo had been surprised to find that visitors to London were able to sample all the cuisines of the world, but if it was a truly English culinary experience they were after, they had their work cut out, and so the Embankment Café was born.

Why did you start the café?

At the time the café was failing but its location, in the middle of a strong tourist and commercial area, was second to none.

The potential was huge and we saw it as an opportunity not to be missed. However, in order for it to achieve its potential the first step was a total re-launch and a new identity in order to physically demonstrate to local business, which had been previously put off by the deteriorating standards, that this was an entirely new offering.

Did you have any prior foodservice experience?

I have more than 12 years F&B experience ranging from floating restaurants to five star hotels. Having also worked at the sales and marketing end, I was able to look at the offering and target markets, to ensure the café adapted to the changing needs of the area. The breakfast meeting market was new and we exploited this opportunity by offering our ‘Early Bird Breakfast’. On a Friday morning we now average between 150 and 200 breakfasts before 11am.

What was your vision for the café?

Our vision was to offer high quality traditional food, which was prepared

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quickly with excellent service and all at a great price. The traditional menu offers dishes such as homemade Shepherd’s pie, and sausage and mash, as well as burgers and other strong, reliable sellers. We truly believe that customers will come back and recommend us if the service is quick and friendly and the food is good quality and consistent. The price is important and we have aimed slightly below the high street restaurant prices in order to attract customers and tourists to our unique location.

In terms of our vision for the team at the café we wanted to create a ‘family’ atmosphere, which has proved a huge success for those who are young and away from home for the first time. We provide a supportive and positive environment where they can make new friends and enjoy their work as much as possible. The work may be hard and even a bit repetitive but, if they enjoy working with their colleagues and feel part of the success of the café, it can also be a lot of fun.

Have you achieved your vision?

Yes we have! And enjoyed the process.

What were the biggest challenges?

Convincing the local market that the café had changed for the better, and winning

them back as regular customers. We believe that with a strong, reliable base of regular or returning customers we can continue to build on our reputation and maintain our own style of customer relations.

The London bombings on 7/7 dried up the tourist market so we made the strategic decision to change our customer base from tourists to local businesses and residents, a more reliant and resilient market.

The design of the café also threw up an operational challenge in that the kitchen measures just 3 x 2 metres and lacks storage space. The menu had to be adapted to keep cooking times to a minimum and still be able to cope with the volume in the summer months, generated by our outdoor seating area which has the capacity for 130 covers. Four years ago we took on an additional building in the gardens and turned it into a storeroom and kiosk for takeaway snacks. This resolved the storage issue as well as giving us another revenue stream during the peak months.

How did you decide on the menu and what’s been the feedback from customers?

We decided that there was a distinct lack of cafés offering traditional food and

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PROFILE than four years now and have built up a base of contacts to employ. We also have a lot of returning seasonal staff and the rest are those who walk in looking for work. I have used agencies and job centres in the past, but find the applicants’ lack of enthusiasm for this type of work to be too much of a challenge.

What advice would you give to other café start-ups?

Check your location and demographics before deciding on what you are going to offer. Invest in your staff - they are the key to your success. Have a contingency budget and always have a reliable electrician and plumber. Be different, adventurous, consistent and happy in whatever you decide to do!

Has the financial climate had any impact on your plans? If so, what?

In many ways we may have benefited from the financial situation as our prices are slightly under those of the high street so I would say that we may have even gained business from the downturn.

How do you see the café’s future?

The future looks incredibly bright with 2011 bringing a Royal Wedding, a Diamond Jubilee, and the Olympics in 2012. Tourism is expected to remain steady for 2011 and then increase in London for 2012. We will continue to appreciate our solid base of local customers and develop our menu to include fresh ideas. We are also looking to start another café in the area and are in negotiations with one site, so that demonstrates a degree of confidence in the market.

Working with Business Link probably enough paninis and wraps out there to keep that market happy! The menu needed to satisfy a tourist market and be extensive enough for the local repeat business. We have found homemade dishes to be more popular than ever, as are quintessentially British dishes such as liver and bacon, and sausage and mash.

In order to attract and retain the business market which is time poor, our menu has been devised with speed in mind - all our dishes have a very fast prep time, which has the added bonus that tables can be turned around quickly resulting in numerous sittings per meal period. Breakfasts in particular have to be served quickly and this efficiency has helped to develop our "Early Bird" product's reliability.

Feedback from customers is very positive and the main comment is that the food is different to other cafés and is always good quality - especially the homemade dishes.

How do you recruit your staff and baristas?

Many of the staff are friends or family of the existing team, an aspect which helps to extend the ‘family’ atmosphere. Both of the supervisors have been here for more

www.cafeculturemagazine.co.uk

The success of the Embankment Café’s business breakfasts reaffirmed the partners’ belief in the positive impact of a carefully constructed PR and marketing campaign on the growth of the business, and they were determined to make it a core part of their commercial strategy. However, with both Sally Elsdon and Mark Wilson involved in successful full-time operations it was clear that if they were going to get the most out of PR and marketing, they were going to need some help.

“We both had some knowledge of Business Link in London. I had used the web site www.businesslink.gov.uk/london /aboutus in the past for help with business plans but it was only after an old colleague and friend, who happened to be working for Business Link in London, dropped in for lunch, that I began to see there could be more to be gained from a closer working relationship. So I approached Business Link in London for advice,” recalls Sally.

The Embankment Café was assigned adviser Ashley de Safrin who carried out a review of the business, paying specific attention to the area of marketing.

“Working with Business Link in London enabled us to take a step out of

the business and view it with the critical eye of a consultant. Ashley encouraged us to question our reasoning for everything, which provided invaluable insights into the business,” explains Sally. “He was brilliant at asking killer questions in a way which really encouraged me to push myself and find the right answer. I was always amazed by his patience, he would arrive for a meeting and, invariably, I would be up to my elbows in one thing or another.

But he would sit waiting with a cappuccino until I was free.

“The wonderful thing about having a third party come in to the business and encourage you to look at it with fresh eyes is that it reveals a whole new world of opportunities,” adds Sally of her experience with Business Link in London, who have have also provided details of contacts in the field of webdesign and web booking services.

“The insights I have gleaned from working with them have become a core part of my business strategy. I am now more confident than ever that we can expand the business with another café and I firmly believe that with everything I have learned from working with Business Link in London we will get it right from the start. Both Mark and I will be recommending Business Link in London in the future.”

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PREVIEW

The Convenience Retailing Show (which encompassed the Café+ show in previous years) is being relaunched this year as the National Convenience Show to make it more relevant to independent retailers, café and coffee shop operators. As well as the hundreds of exhibitors showing off new products and services, there are new features including Ask the Experts and Live@thecounter (the show will run from Sunday February 27 to Tuesday March 1 at the Birmingham NEC).

Who’ll be there?

Big-name exhibitors at the event will include Booker, Arla Foods, Bobby’s Foods, Heineken UK, Isklar Water, Kerry Foods Direct, Molson Coors Robert Wiseman’s Dairies, Taylors of Harrogate, Unilever, Warburtons and Yum Yum Food Bros.

New Live@thecounter is a programme of seminars and panel discussions designed to help you improve your business. You can start your day with tea and toast courtesy of Allied Bakeries then take your seat to listen to the debates and seminars. The full programme has yet to be announced but making a guest appearance will be MasterChef’s Gregg Wallace who will be offering advice on how to source and promote local products.

Also live at Live@thecounter will be Coronation Street’s Dev Alahan who will be offering tips on how to balance entrepreneurial success with a hectic love life!

On a more serious note, Live@thecounter will include best practice advise across many product categories including graband-go foods and bean-to-cup coffee. Fully merchandised chillers will also be on display.

Members of Unilever’s Partners for Growth Retailer Advisory Panel will share their personal experience to inspire visitors to make the most of their business. Key debates will include: ‘Recession – survive or thrive?’ and ‘Statistics and Insights – turning data into profits’.

Meanwhile Ask the Experts is a service for retailers where you can pre-book a 20-minute slot with an expert to talk about the issues that matter to you. That could be anything from stock availability to tips on merchandising.

New products at NCS All Day Energy (stand L138) will exhibiting two new functional products – the iShot Skinny (slim potion) and the iShot All Night (love potion).

Alpine Cooling UK (stand E138) will be launching low energy one- and two-door vertical freezers.

Atkins International (stand L169) will be launching its Atkins Endulge Chocolate Coconut Bar which contains no added sugar.

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Fredericks Dairies (stand G130) will be showing off four new ice creams - Cadbury Wispa Bar, Cadbury 125ml cups in five flavours, Del Monte 100% Juice Orange and the Cadbury Caramel Cone.

Fruitypots (stand N172) will be launching display-ready packaging (18 x 113g) packs in three varieties: mandarin oranges, pineapple pieces and peach & pear. All are in natural juice, making the Fruitypots a healthy fruit snack with a long ambient shelf life.

Kopiko UK (stand G140) will be launching Kopiko coffee and cappuccino sweets onto the UK market. The sweets, which are already sold in 55 other countries, are available in two varieties: original coffee and creamy cappuccino. Both are made with real Java coffee for an authentic taste.

RAA (UK) (stand C138) will be exhibiting Anita's Crisps. These are Indian-themed crisps in four flavours and two bag sizes – 40g and 150g.

Warburtons (stand J141) will be showing visitors its sandwich alternatives: new white Squareish Wraps and Sandwich Thins.

Yum Yum Bros (stand C148) will be showing off two new ranges: Ndulge bars, muffins and bites and Oh My Goodness cereal, honey and fruit snacks

Discounts and deals at NCS Desi UK’s (stand N144) special offer – three of its Panjaban Curry Sauces for £6.

Kerry Foods (stand L170) will be running a competition to win your weight in stock (max 100kg).

RAA (UK) (stand C138) will be offering a minimum of 15% off all orders over £100 (products include Nandos crisps, Anita's crisps, Munchees biscuits and Hersheys chocolates).

The Cleaning Consultancy (stand D119) will be retailing the Renov8tor Steam Vacuum System for less than half price if you order it at the show.

New Farm Shop & Deli Show Running alongside the National Convenience Show will be the new Farm Shop & Deli Show, an exhibition dedicated to meeting the needs of farm shops, delis and food halls. A range of exhibitors will be showcasing everything from chocolate and charcuterie, to biscuits and beers. Exhibitors so far at this exhibition include: Benier (stand J189A) offering a full range of bakery equipment.

Breckland Orchard (stand J178) – the ‘posh pop from Norfolk’ company. The drinks are made from spring water with no artificial colours, flavours or sweeteners.

Flavours include ginger beer with chilli, pear and elderflower and strawberry and rhubarb.

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PREVIEW

Cartmel Village Shop (stand H180C) has been baking Sticky Toffee Pudding for nearly 30 years. It only uses 100% natural ingredients sourced locally where possible and all the puddings are hand made. It now has a range of sticky puddings, and new seasonal puddings such as Summer Fruit Pudding with Elderflower and winter warming Damson and Apple Crumble.

Dina Foods (stand G191) is an artisan producer of Mediterranean flat breads, speciality breads, speciality savouries and handmade Baklava. Its customers include Qatar Airways and M&S. Farmer Gosden's (stand 170A) luxury Jersey ice cream is made on the company’s dairy farm in Hampshire using the milk and cream from its herd of Jersey.

Fratelli Camisa (stand F170) opened its first delicatessen in Berwick Street, Soho in 1929.

The company was among the first to pioneer importing fresh Italian products to the UK market. Originally it catered for the local Italian community but as demand for authentic traditional food increased so did the business. The company continues to be a family-run concern which has grown from its first shop into a nationwide wholesale distribution network.

Today it delivers a full range of deli products, salamis, cheeses, fresh pasta and ambient goods.

Lewis & Cooper (stand H182) offers a wide range of beautifully-packaged foodie treats including coffee blended

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and roasted on the premises, luxury plum puddings and fruit cakes, traditional sweets, cooked meats and much, much more.

Moocluck ice cream (stand H190) is a “luvved up combination” of milk, cream, free range egg yolks and fruit juices...nothing else. That means no emulsifiers, stabilisers, flavours, colours or preservatives and, most importantly, no added sugar.

Perry Court (stand G178) offers air-dried fruit crisps – grown, picked and dried on its farm in Kent.

Riverside Food Services (stand H196) produces a range of hand-made fish and seafood dishes under the Chapman's brand The range includes six types of fish cakes, luxury fish pie, three types of fish in pastry with sauce as well as cod, salmon and smoked haddock wellington.

Salcombe Dairy (stand H171) makes sophisticated ice creams, sorbets and frozen desserts using only the finest ingredients.

New products at the Farm Shop & Deli Show Cream o’ Galloway (stand J185) will be promoting its new organic honey & ginger flavour ice cream, and the organic and Fairtrade banana & choc-chip, elderflower, strawberry & cream, blackcurrant and mango flavours.

Moo-Cluck (stand H190) is launching fruit ice creams made with fresh, natural ingredients, no added sugar, a glass of fruit in every tub and fewer than 100 calories per 100ml.

Thistle Products (stand H170) will be showcasing new flavours from luxury biscuit range Cairnsmhor – raspberry shortcake and toffee & pecan crunch from its sweet selection; and garlic & coriander oatcakes and haggis flavour oatcakes from its savoury selection. The savoury selection range has been expanded with a new line of crackers - sea salt and crushed black pepper.

Just Oil (stand H178) will be launching Just Crisps made

from it home-grown potatoes, sliced with skins on, and batch cooked in its award-winning rapeseed oil.

Horizon Food (stand G190) will be showing off its new almond, cashew and walnut stuffed dates and roasted sesame covered figs.

Discounts and deals at the Farm Shop & Deli Show Visitors to BÄ.RO Lighting (stand G180) will be entered into a draw entitling the winner to a “Complete Lighting Makeover” of a fresh produce area within their shop, up to a value of £1,500.

Cream o’ Galloway (stand J185) will be offering freezer deals giving retailers an opportunity to purchase a starter pack of a freezer and ice cream for a set low price.

Horizon Food (stand G190) will be running a Buy One Get One Free on Fig Delights (maximum order is 50 boxes).

Moo-Cluck (stand H190) will be offering visitors 15% off their first order of Moo-Cluck’s 500ml range. The minimum order is eight tubs of each flavour.

Both the NCS and the new Farm Shop & Deli Show take place at the Birmingham NEC from February 27 to March 1.

Opening times are from 10am to 5pm on the Monday and Tuesday (Feb 27 and 28) and 10am to 4pm on Tuesday March 1.

For further details and to register for your free ticket, log on to www.nationalconvenienceshow.co.uk or www.farmshopanddelishow.co.uk

1-2 MARCH 2011 MANCHESTER CENTRAL REGISTER FOR YOUR FREE TICKET AT NORTHERNRESTAURANTANDBAR.CO.UK

NORTHERN RESTAURANT & BAR 2011 CELEBRATING TEN YEARS OF NORTHERN HOSPITALITY

MANY HAPPY RETURNS Alison Seagrave, Owner, Macaroon

@nrbmanchester

FEBRUARY 2011 CAFÉ CULTURE 21

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PLANNING

Planning and training From raising the finance to finding the premises and getting the right training, starting out in the coffee business can soon turn into a juggling act if you are not organised. For those about to take the plunge, we have collected some advice from several experts to help with your business planning, as well as your coffee making skills.

Getting planning permission Chris Green, associate partner at DPP, a large independent planning consultancy established for more than 35 years.

DPP operates from a network of ten regional offices throughout the UK and Ireland, enabling the firm to combine national coverage with local knowledge. Chris works in the retail and commercial team at DPP's Bedford Office.

Making sure you've got the right planning permission in place before opening a coffee shop is not always straightforward.

The system is inflexible and the classification of uses in to a rigid list (which determines both the need for permission, and the prospects of getting it) doesn't always work well. It treats shops very differently to cafés and restaurants, but coffee shops normally fall between the two, so decisions can appear whimsical.

Shop, restaurant or café?

Operators selling food and drink to take away are considered to be a 'shop', falling under Use Class A1 'Shops', but where food or drink is consumed within the premises, they are classified under Use Class A3 'Restaurants and Cafés'. Of course most coffee shops serve both markets - customers have the choice of sitting in, or taking their coffee away.

Accordingly, the classification of a particular coffee shop has to be assessed

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on a case by case basis and will vary according to things such as the number of seats, the proportion of 'take away' trade, the range of food available, and the length of time your customers are likely to stay. This case by case approach requires councils to take a subjective view about your plans. This can make life especially difficult for independents, who can't point to an established example so can't always be sure until they start operating.

Do you need permission?

It is first necessary to check if you really need permission. We've seen examples where operators have applied when they didn't need to, and in some cases then been refused.

To answer this question, you first need to establish the lawful use of the unit you are considering. The starting point is to look at its last use. If the previous occupier was as a café, restaurant, pub or takeaway, it is unlikely that you will need permission. Under 'permitted development rights' these can be used as either a café or shop without the need for permission, so it doesn't matter which category you fall in. However, it's wise to double check that the last use was a lawful one, of course, by getting a copy of the permission.

If the premises were last used as a shop (Use Class A1), it is possible that you may need planning permission for a coffee shop. But again, this is not always the case, as even then you are able to introduce 'ancillary' seating and 'eat in'

Planning consultancy, DPP’s work on behalf of Caffè Nero has provided some interesting insights into the role of high street cafés.

trade without tipping over into 'café' territory. Indeed, many high street coffee shops legitimately trade under an A1 permission. This comes back to the 'case by case' judgement. In many cases though, the extent of the A3 element goes beyond that normally accepted as 'ancillary' and permission is needed.

What to apply for Establishing the need for permission isn't simple, and it doesn't stop there. You then have to think about what you apply for.

As most coffee shops are a blend of eat in and takeaway, it can be best to apply specifically for a mixed of A1 and A3. This can be particularly appropriate if your premises are in the high street, where the council may be reluctant to lose a shop use and risk opening the door to a full café or restaurant use further down the line.

If you are outside the main shopping area the council may be more relaxed, and it may be preferable to seek a pure A3 use. This will give your business greater flexibility - you will be able to increase the balance of 'eat in' sales in the future if needed, without having to go back.

Before you submit anything, talk Different councils take very different approaches, and it is important to discuss proposals with the council before applying. Clearly explain your proposal, being honest about what you want to do.

If you only tell them what you think they want to hear, you can come unstuck later on and find your permission doesn't really allow you to operate your business in the way you need. In general terms, your discussions should cover the following.

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PLANNING forms but don't just submit them. The application forms only ask for the basic information, and you should think about the other points you might want to make in support of your application.

If you have instructed an agent, they may write a detailed statement providing a review of relevant policies and presenting a case in support. However, even a simple covering letter can help explain your proposals and present them in the best light. Think about the positive benefits your scheme will bring.

■ Will it bring a vacant unit back in to use?

■ How will it improve the appearance of the premises?

■ Will it add a new facility for the town centre?

■ How many jobs will it provide?

■ How does it satisfy the local policies?

■ Confirm the current, lawful use of the premises.

■ What is their interpretation of your proposal? Do they think permission is needed?

■ If it is, what is their view about what you should apply for?

■ What policies will be applied, and how might they view your proposal against these?

■ Are there any obvious concerns that you would need to resolve?

■ What information do they need from you to support your application?

Don't always take their advice as gospel. There is a subjective judgement involved and potentially different approaches to the situation, and the planning authority may not always suggest the most commercial route. If initial discussions raise more queries, it could be time to seek specialist advice from a planning consultant.

With new emphasis on 'localism', it's increasingly important to speak to neighbours. They may welcome the investment and be willing to support your application. Even if they have concerns, early talks could put them to rest. If they persist, you'll at least go in with your eyes open, able to respond at the outset minimising the risk of them threatening success. Discussions with the council and with neighbours take time, but it will pay off in the long run and can avoid unnecessary refusals.

Preparing your application So you've established that you need permission and determined what to apply for. You've spoken to the council and your neighbours. Now it's time to fill out the

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At DPP, we have undertaken a significant amount of research into the role of coffee shops in the high street through our work on behalf of Caffè Nero across the country, and this has highlighted some key benefits. Not least, it has shown that people regard shopping as a leisure activity and going to a coffee shop is part of this. Moreover, people want them situated amongst the main retailers and not tucked out of the way in secondary locations. Importantly, it has also been demonstrated that coffee shops attract visitors in their own right and generate repeat trips to town centres.

If earlier discussions suggested potential objections deal with them up front by presenting your case positively. It is not always necessary to explicitly acknowledge a problem and unnecessarily draw attention to it. However, concerns are often based on misconceptions or unfounded fears, and by providing appropriate information you can give the planning authority the necessary comfort.

Monitor the application Once the application is submitted, speak with the officer on a frequent basis. Review consultation responses as they come in (normally posted on the council's web site). Respond appropriately to objections and highlight support. Discuss any possible conditions that might be attached to your permission.

The application could be determined by officers, but if it is more complex or attracts objections it may need to be presented to the planning committee. Ask if there's an opportunity to speak at the committee.

This might only be necessary if officers have suggested a refusal or if objectors are speaking against you. If you do speak,

you're likely only to get three minutes so don't overrun, and keep it positive.

The permission Assuming it has all gone well you will have a planning permission in your hands but check it before going further. In particular, review the conditions to make sure nothing unexpected has been added and be sure you understand them - discharge any conditions that need to be satisfied before you occupy the premises.

Be mindful that if you are making physical changes to the shop front, you are also likely to need permission for these works. If you are in a conservation area or it's a listed building, then Conservation Area or Listed Building consent might also be needed. Advertising will also require a separate Advertisement Consent.

Summary ■ First be sure that you need planning permission.

■ Be clear about what you apply for, seeking advice if necessary.

■ Speak to the local planning authority, and also to your neighbours.

■ Prepare the application carefully and present a positive case.

■ Once submitted, monitor progress and maintain a dialogue.

■ If it goes to committee, consider speaking.

■ Review the permission and check any conditions.

■ Check if you need any other approvals.

A word about alcohol Alcohol licensing is dealt with under the Licensing Act 2003, and is entirely separate to the planning process. Inevitably however, there is some overlap.

If you are intending to sell alcoholic drinks, the planning authority is more likely to view your proposals as a 'restaurant' or 'café' category under Use Class A3. Such premises would typically be open later in the evening and customers would tend to stay longer. As a consequence, they usually have a different character when compared to most coffee shops, and this may change the planning authority's view of your proposals. For example, issues such as the impact on amenity may be raised.

A personal licence and a premises licence will be required to sell alcohol.

These are normally dealt with by district councils. The council will consult with bodies such as the police, local neighbours, and also the local planning authority. If objections are received, the application will be determined by the Licensing Authority's committee. There is a right of appeal to the Magistrates Court if your application is turned down.

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FINANCE

Financial planning Peter Williams is a finance broker at the Oxford Funding Company Ltd (www.thefundingco.co.uk), a brokerage firm established over 20 years ago and a founding member of the NACFB (National Association of Commercial finance Brokers). rying to get a business going can be like grappling wet soap. Every time one thing seems agreed, another falls out of place. It seems that you have to get so many people all in agreement at the same time and as we all know, that’s almost impossible! However, if it was that easy, everybody would do it. The key is your business plan.

T

Raising finance To get your business started you are going to need a demand for the product, an ability to supply the product, people to operate it and money to pay for it all. This is the basis of you business plan and in my role as a commercial finance broker, it’s my job to talk about putting together the ‘money to pay for it all’, and then to demonstrate how to put the words into action and see the money go into your bank account.

The first port of call for raising finance is always your own cash - your savings, borrowing against your home, or selling something you own.

You won’t need a business plan to raise money if you are using your own money, but it’s still a good idea to have one.

However, you definitely will need a business plan if you are looking for investment or a loan.

To be clear on the difference between an investor and a lender, an investor is risking their stake and so would expect part ownership of the project.

Higher risk means higher reward. A lender on the other hand will expect to be repaid

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1) Does you market research seem reasonable, and have you got in principle your facilities sorted to produce/supply the product. For example,have you found a shop in an area that needs the type of food/drink you are going to sell?

2) Do you and your team (which can be mum/dad/ partner etc) have a. qualifications to run this business? b. experience of doing this before? c. the aptitude (determination/ commitment)? d. the resources?

even if your business fails, and will always want a fixed repayment term and some sort of security.

Different people will place different emphasis on different parts of the plan, but everybody will be looking to see that it is complete. It must not leave any points unanswered. However, very often the people you need to give you decisions in relation to overall business plan will all be ‘interdependent’.

For example, the landlord of the shop will want to see what the product is and that you have your funding in place. You may be looking to get some large orders/accounts opened up before you commit and they (your potential customers) may want to be sure you can produce the product before they confirm their interest.

Similarly, your bank may say they need to see the lease signed before they give you a bank account. And so it goes on, and on and on...

Actually it’s not that hard.

What you have to do is line up the boxes you need ticked, and then say to the various parties “assuming all the other boxes are ticked, will you do your bit?”

Then, when they have all agreed, subject to everybody agreeing, you can hopefully sign up everybody in one go before you press your own buttons and commit to the goahead.

All of the above applies to the section on raising the money, with investors and lenders looking for the following.

Resources The resources is an interesting one. How often do you hear the old adage that lenders only “like to lend to people who don’t need the money”. A statement all too true, so you have to demonstrate that whereas you would ‘like’ the money, if it all goes wrong, you have the ability to repay any loan out of your own resources.

An investor may in particular be interested to see that if the business is struggling you have the resources to put in more cash (or will you be going back to them?).

I am amazed by the naivety of so many people who start a new limited company on the advice of their accountant, and then expect a lender to lend on

the basis of if the business fails they lose their money. No lender will ever do this. So you have to show that you are investing a substantial stake of your own cash (an amount that you won’t walk away from without a struggle and that you, or your family or partners, have the equity in their own homes or other businesses such that if the business can’t repay the loan, the business’s owners/partners/guarantors can).

As such, key to raising the money is ‘what are you worth?’

The business plan must have asset and liability statements for the owners/guarantors that is either verified by an accountant, or can be verified through searches of land registries/credit searches. If there is ‘nothing left’ after you have set up the business, then you won’t find a lender or investor. There has to be evidence of resources outside of the business available to add further support, or to repay the loans of the business if it fails.

Cash flow The next step is to demonstrate that with the amount of cash you are investing, and with the money you need to borrow/raise, that this is enough to adequately get the business through to the point when it is cash positive (namely, taking more each week than is going out). You do this using a cash flow forecast. This can be done by you, or by an accountant, but it should show

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FINANCE that you have raised more than you need.

We work on the adage “twice as long/twice as much”, and if you build this in then your forecast will be more realistic.

Plus, you are less likely to run out of cash – or give yourself sleepless nights worrying if you have enough money in your bank account. Lenders and investors will also draw comfort that you believe you are raising ‘more than you need’. So your plan’s complete, you now need to get that box ‘money to pay for it’ to be ticked. Where do you go?

We have already agreed you are going to put in a substantial amount of your own money. I then suggest you ask people you know who have surplus funds, and who in most cases are getting little or no interest on their savings. Make a list of these and ask them if they would like to look at your business plan. Bear in mind that you are not asking favours now, you have a comprehensive and

very well thought through plan to make money, and they can share in that by investing at the ground floor. These people can be asked for loans, or they could be investors. You could also ask your bank manager, but unfortunately this isn’t having a lot of success at the moment. However, it is definitely worth asking.

Most people run out of ideas at this point, and believe there is nowhere else, but this is where a good commercial finance broker comes in. Find a good broker and send them your plan. They make no charge and will work on your behalf to open up funding lines/ideas for you with a finance house/secondary banks/private investors. Hopefully from taking on board the previous advice, you will increase your chances of getting the funding offered that you need, so that you can tick the box on ‘money to pay for it’. Then you can set about getting the rest of your boxes ticked…

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This great offer is timed to meet the renewed demand for food safety management systems incorporating HACPP principles generated by increasing consumer awareness of the ‘Scores on the Doors’ Five Star ratings system. According to the latest Which? survey, 70% of consumers would be less likely to visit a café if they knew it had a low rating.

progress through the three levels will have enough basic information to put together a HACPP compliant Food Safety Management System and prove due diligence to their local Environmental Health Officer.

“What makes this programme different is that there is no need to go to College to get the training – it can be done in bite sized chunks as and when it’s possible for the caterer to fit it in,” explains Greg Fitchett, sales director of DayMark UK. “Having a food safety system is not an option – it’s a legal requirement – and those who do it well will be rewarded with increased business.”

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FEBRUARY 2011 CAFÉ CULTURE 25

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TRAINING

Barista training Youri Vlag runs Limini Coffee (a training and coffee supply business located in Doncaster, south Yorkshire) and believes passionately in helping coffee retailing outlets of all types to serve the highest quality beverages they can.

At Limini, he strongly recommends three vital steps before opening a coffee business or working as a barista - namely barista training, practising until it gets almost boring, and role playing.

Just the beginning Barista training is there to introduce you to speciality coffee and to learn how to prepare and serve a coffee with high quality. This includes having the knowledge to calibrate the equipment so that you get the best flavour from the coffee.

Knowing how to make a coffee is very different from knowing how to set up equipment. And knowing how to set up the equipment is extremely important as the set-up will contribute to a huge part when it comes to the final quality in the cup.

During a barista course you should learn how to produce a great cup of coffee from the start. Then you have to practise what you learned.

Most initial barista courses last four hours or so which is a good amount of time. After such a course you really need to practise the new skills you have learned. Pull shot after shot and steam and steam until it is totally second nature. Once you know exactly what to look for and you have achieved a consistency in your skills, you can explore coffee more and take it to the next level. Now you can go deeper into the techniques involved when pulling a shot and pouring a drink.

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At this point, it would be a great time to learn more about different brewing methods then just espresso. Familiarise yourself with brewing methods such as the Aeropress or the Siphon (Vac Pot). Barista training shouldn't just be about espresso coffee. After all, you are learning to become a barista and being a barista is about so much more than just knowing how to pull a good shot. Customer service, presentation and general knowledge of coffee are all part of being a good barista.

Barista training is an ongoing experience and really never stops. Always try to learn more and train yourself to evaluate your technique and aim to make every drink better than the last one.

Practise, practise, practise Practising should be done as much as possible. Always teach yourself to pour two drinks at once and don't stop until you look comfortable and it is all second nature. Do not practise on customers! Don't even practise on friends and family. You will know when the drink tastes good and only serve to others once you know the drink is absolutely delicious. The only people to practise with are your colleagues. Remember, friends

and family also need to be impressed!

Once you are totally relaxed with your coffee skills and you look like you know what you are doing you should put yourself under pressure. Do some role playing with your colleagues and work out some real life scenarios.

Learn what it’s like to actually serve someone and be very hard and critical on yourself and each other.

Practise dealing with complaints and special requests. Learn about body language and how to present yourself behind the counter.

This is a lot harder than it sounds and many people leave out this step which means that they are really practising the first week on the customers.

And let's face it, you really only get one chance with people, so make sure you are ready!

You should be confident that on the first day your drinks will be delicious. A confident barista serves a lot tastier coffees then someone who is unsure. Know that your coffee is good and get this across. If you are confident and serve your coffees with a passion and with a certain

Most engineers don't even want to teach you anything about coffee which is totally understandable. So get training from a professional.

Youri Vlag confidence about you then it is much more likely that your customer will love the drink as well. The drink should taste delicious before it has even been tasted! Presentation is probably half the drink so make sure you can impress people right from the start.

This only comes from experience and practise.

If you adopt this approach, then you can focus on giving your customer a great experience from day one, instead of having to worry about how to make that flat white. All this can take a couple of weeks, but that’s not

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TRAINING really a long time when you think about it. Every profession needs to be learned and practised. Being a barista is a great job and lifestyle and becomes so much more fun when you have been trained correctly.

The right trainer So where do you get training from? Recommendation would be a good start. Also look for a coffee company that has a great passion, and who do a lot of teaching and actually know their coffee. Barista trainers become better trainers the more they do it. The more you teach, the more you learn, and the better you get. Look for a trainer who is friendly and makes you feel at ease. Make sure that you get the attention you deserve and only go to training courses that are run in small groups. This means groups of no more than four people and ideally you would like a set up with a range of grinders and espresso machines. You should also have the option for private courses in case you are looking for this.

Also, make sure that you have the freedom to ask questions at any time. The most important thing is that you feel good with the trainer and that you get the option to make a lot of coffees. The more hands-on the training, the better it usually is.

Going to a coffee school for a training course is a good option, and my advice would also be to try to stay away from training courses run by engineers. Most engineers don't even want to teach you anything about coffee which is totally understandable. So get training from a professional.

Training doesn't have to cost a lot, but it will definitely be one of the best and most important investments you can make.

A lot of people who start coffee shops don't even start off with barista training - after all, how hard can it be? - only to realise six months down the line that they have lost a lot of potential business because their coffee is no more than

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Why train?

“Training is a fundamental part of creating a successful, sustainable and profitable offer.

Whether staff are pushing a button on an automatic machine or operating a traditional machine they need an understanding of coffee craftsmanship, the product and its complexities to deliver an outstanding customer experience,” comments Elaine Higginson, managing director of United Coffee UK & Ireland, whose team of baristas includes the former world barista champion, Gwilym Davies.

“The aim of our training is to spark a passion and energy for outstanding coffee so that staff strive to deliver the best cup of coffee and serve it with the highest levels of customer service every time. We instil a sense of confidence in staff by providing full equipment training alongside an education about product origins and ethical accreditation so that they acquire a thorough knowledge about the coffee they’re serving. We also teach them about the art of making an espresso and demonstrate how to froth milk to create a rich, creamy texture. Training on techniques such as latte art enable the offer to continually evolve and add a personal touch that makes the customer feel special.”

above average. Surely you don't want to serve just good coffee, you want to serve absolutely delicious coffee that’s talked about!

Getting training from a machine supplier or coffee supplier is another option, but who is the person training you? Is it the sales rep’? Is it the engineer? Or is it the head barista or barista trainer? That will make a huge difference.

After the first day a barista should be able to prepare any drink on the menu at a relaxed but quick speed with confidence, and also be able to advice the customer about what they might like. It is all about the customer. The barista should be able to give the customer a great experience and a great cup of coffee so that the customer leaves happy. This includes knowing how to make delicious drinks, but also involves a know-how of excellent customer service and satisfaction. Do all this right and you will most likely absolutely love your job as a barista.

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TRAINING

From trainee to floor manager The Bath Coffee Festival (15-16 May 2010) was the first consumer coffee festival to be held in the UK and as part of the event’s educational ethos and commitment to engaging with coffee lovers of all ages, the organisers worked with Smart Training & Recruitment (which specialises in apprenticeships and further vocational training for catering and hospitality staff) to place six jobseekers in Bath on an apprenticeship programme.

The candidates worked towards the prestigious City and Guilds VRQ in Barista Skills from the Beverage Service Association and Level 2 NVQs in fields such as Food and Drink Service. Café Culture heard about the progress of one apprentice – Myla Lloyd - a year on. Myla, age 17 from Bath, was one of the Bath Coffee Festival apprentices and was successfully placed at the Boston Tea Party in Bath city centre.

Since starting her food and drink service apprenticeship, Myla enjoyed and has excelled in her training and now progressed from trainee barista to floor manager, able to cope with a hectic week.

Monday This morning I open up the store and prepare for the day. Since my employment last April at Boston Tea Party, facilitated by Smart Training and Recruitment, I have made good progress and was recently promoted to floor manager. This new role gives me many more responsibilities which I really enjoy.

Tuesday A very busy day with lots of people to serve and coffees to make! One customer approaches me and tells me that I made him the best espresso he's had outside of Italy. My barista skills have improved loads since my initial City & Guilds training, thanks to Peter Attridge, who has taught me a lot here at Boston Tea Party in his role as head barista.

Wednesday Today I have a meeting with my assessor, Hugh Brooker from Smart Training & Recruitment. He observes me at work and documents my knowledge and progress, checking off the units that make up the NVQ. I have completed a lot of work already, and have nearly finished my Level 2 qualification in Food and Drink Service.

Thursday Two young girls came in to the café as I was closing up this evening and were very impressed by the latte art on their coffees.

Practice makes perfect when it comes to

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latte art and by now I have had lots of practice!

Friday A lot of fussy customers this afternoon wanting skinny, decaf, soya, and alike. This job can be quite challenging at times and does involve a lot of multi-tasking.

Fortunately I work with a lovely team of people at the Boston Tea Party who are also very hard working, but by now I can't wait for the weekend!

“I chose to undertake an apprenticeship in hospitality because of the sheer size of the industry and the vast amount of possibilities to train and develop new skills,” says Myla.

“The pace of work and variety of people that I get to meet makes my job very satisfying. The NVQ work is easy to understand and I am free to work at a pace that suits me, and gaining a qualification whilst doing the actual job makes work more rewarding and helps to fast track my career.

“My assessor from Smart pays regular visits to my place of work, and is always on hand to guide me through the NVQ course, providing me with help whenever I need it. I would recommend an apprenticeship to others as it has increased my confidence and my skill set enormously and one day I hope to be running a small hospitality business of my own!”

Jan Hopkinson, managing director of Smart Training & Recruitment concurs.

“Myla is just one example of how apprenticeships can help local young people get a foothold on the careers ladder and very quickly progress into a management position. Apprenticeships offer job specific training with an industry recognised qualification which can be beneficial to both the learner and the employer. I am delighted that Myla has made such good progress in her chosen career and I am also very pleased to be a sponsor of this year’s Bath Coffee Festival!”

Expert training The Speciality Coffee Association of Europe UK chapter (SCAE UK) is an organisation open to anyone with a passion for coffee and those who are committed to driving the speciality coffee industry forward. The SCAE UK is dedicated to educating on the importance of great coffee and does this through a number of training events and competitions throughout the year.

The SCAE UK runs the UK Barista Championships, Coffee in Good Spirits, Latte Art and Cezve / Ibrik (Turkish coffee)

Some of Myla’s latte art

competitions, as well as the Cup Tasters Championship, which all focus on the competitors’ technical and sensory skills.

To ensure the UK level of judging is kept on a par with World Barista Championship standards, as it is currently, the SCAE UK offers training for the competition judges.

For the 2011 championships, a two-day Judges Certification Programme was held at private label coffee roaster, Masteroast Coffee Company. These expert sessions were then followed by a Judges Calibration Day to ensure all judges were knowledgeable on the format of the day, competition rules and regulations, coffee waste (down to a fraction of a gram), milk waste and the different types of milk, including goat and rice milk. Judges were also tested on their understanding of the score sheets and taste profiles, and were assessed to ensure they could fairly judge the barista’s technical abilities.

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TRAINING

“I chose to undertake an apprenticeship in hospitality because of the sheer size of the industry and the vast amount of possibilities to train and develop new skills,” Myla Lloyd.

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“Training is an important part of the services and support that the SCAE UK offers and we are extremely proud of the levels of judging we have at the competitions because of this,” says John Sherwood, chairman of the UKBC. “We have in the past welcomed several judges from Hungary, Belgium and the Netherlands to our training so they can gain knowledge of our judging and be trained to the standard of the UK judges, which is excellent accreditation to our system. We also encourage all baristas to also take advantage of the training opportunities on offer. A number of members regularly put on barista training days which give excellent insights into the competitions and how they can better hone their skill set.”

Barista Training & Induction days have been held in the lead up to the UKBC heats by companies such as SanRemo, Union Hand-Roasted coffee, J Atkinson, Matthew Algie and Rotherham Catering College.

These provide baristas with vital preparation tips and are also excellent practice for the competition events. Indeed, such training has helped the UK produce two world champion baristas, as well as twice gaining the World’s Best Nation title.

“The UK Barista Championship has not only helped develop better skills for the coffee industry but fuelled an even greater thirst for knowledge about coffee,” says

John Gordon, winner of the 2010 championship. “It allowed me to meet other baristas, develop contacts in the industry and share knowledge, which ultimately helped me to improve. The benefit for me was personal - I learnt a lot about myself and overcame boundaries that I never thought I could. The experience and support I got from two fantastic roasters, HasBean and Square Mile, has left me with the confidence and drive to learn more and improve further.”

South West Barista Champion 2010, José Melim, has also reaped the benefits. “The UKBC helped me a lot as I was surrounded, for the first time, by people who were extremely enthusiastic and knowledgeable about coffee, as well as being very supportive,” he says. “It allowed me to start my own personal coffee journey. Since winning the South West region of the UKBC, I have co-founded a specialist coffee company, Lazy José Coffee, and I have also been doing a lot of barista training. I have even started training at the London School of Coffee. I absolutely love encouraging young people to be the best they can be through training and I’ve come across a fair few teenagers who I don’t doubt will be performing at the highest level in the UKBC in years to come.”

The SCAE as a whole offers many educational courses and training to become an SCAE master barista and has a

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PLANNING & TRAINING number of programmes to facilitate this.

More details of these can be found on http://scae.com/education/what-weoffer.html (for more information on what the SCAE UK can offer, the UK Barista Championships or to become a member of the SCAE UK, visit www.scaeuk.com).

Big brand commitment “Our Caffè Ritazza training programme is a good example of how to manage training across a large brand with multiple outlets and many different countries. With outlets in over 20 countries across the world, managing a training programme that ensures the every cup of Caffè Ritazza is perfect requires considerable operational dexterity and sophisticated planning and we use a complex and comprehensive system of cascaded barista training at three levels,” reveals Caffè Ritazza’s Raphael Jeanniot.

“All Caffè Ritazza’s head baristas - of which there are currently more than 50 - are sent to train in Bologna, Italy, where they spend a week learning the finer points of making coffees and more detail about the

culture of coffee, bean varieties and varied coffee making techniques. We feel that this week-long programme, which really allows our most experienced baristas to immerse themselves in the culture of coffee in the spiritual home of the espresso. In Italy, coffee drinking is an essential element of stylish life and taken very seriously, and we feel training here is important to bring genuine Latin authenticity to our brand.”

This training is then cascaded down to our 500 senior baristas, who in turn train a team of over 2,000 baristas across the business (a fully qualified senior barista is on duty throughout every shift at each one of our Caffè Ritazza units).

“As we introduce new products, additional training is required. The launch of our flat white is a good example,” adds Raphael Jeanniot. “We didn’t rush to introduce this very fashionable drink, but took time to train our staff carefully to prepare the flat white to a very high standard. Our flat white featured a signature latte art fern leaf, and at each unit where the flat white is served, we will always have a qualified barista artiste on

duty who is fully trained at creating that design.

“We believe that the importance of the skill of the barista cannot be overemphasised. Good coffee doesn’t begin and end with the blend – the way the drink is prepared, from the grinding of the bean to how the coffee machine is used and maintained etc are all factors that play a role – training is therefore an essential part of the mix.

“Initiatives such as our own Barista World Championship allow our very best baristas to showcase their skills and compare their talent with the finest across the business. Last year, the finals were held in Rome, with eight contenders from the UK, France, Denmark, Norway, Sweden, Hong Kong and Greece who’d made it through a series of regional heats took part in the contest.”

Caffè Ritazza also utilise a comprehensive mystery shopper programme to help ensure that training standards are maintained and that they continue to deliver a consistent and high standard of service to every customer.

Events Bath Coffee Festival 2011

be held at the This year’s Bath Coffee Festival will 2 May. With coffee 21-2 from Recreation Ground in Bath throughout the ing runn ns ratio onst sampling and dem educate visitors on weekend, the event will continue to & Recruitment has ing this popular beverage. Smart Train val, to be festi the at area sponsored a new feature ate intim re whe and , emy Acad called the Coffee a hands on get to ors visit for held be will s workshop iality coffees, as experience in making their own spec art and coffee latte as well as trying new skills such discuss any to lable avai be also tasting. Smart will also for and es idat cand l ntia pote queries from ice (for more rent app employers looking at taking on an .uk, al.co estiv feef hcof information visut www.bat o.uk) rty.c eapa tont .bos www or k, www.smarttar.co.u

London’s Coffee Festival

l 2011) will take The London Coffee Festival (8-10 Apri k Lane, London Bric in ery Brew an place at the Old Trum bration of London’s and is set to be a an inspiring cele re, say the show’s cultu vibrant coffee and gourmet food ra Strategies.

Alleg ers, arch organisers – market rese munity of coffee com on’s Lond e unit The festival will e, gourmet food and food lovers to enjoy artisanal coffe t, barista men and drinks, live music and entertain with 100% of all ities activ s-on demonstrations and hand g directly to goin val festi the from s sale consumer ticket h delivers whic ative the Project Waterfall charitable initi nations. g owin e-gr clean water projects in African coffe

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six themed zones The festival will take place across Hub, The – Hyde Park, Soho, Shoreditch, The ring a unique coffee offe each – Lab The and n tatio Plan ets will be available and food-related experience. Tick from 1 February for l.com stiva eefe from www.londoncoff of five or more £8.50, discounted to £6 for orders tickets.

UK Coffee Week

es, the inaugural UK Also organised by Allegra Strategi e across the UK Coffee Week is now set to take plac ee industry and coff the from 4-10 April 2011, uniting and vibrancy of the ess succ the e consumers to celebrat s for Project UK coffee sector while raising fund ns made during Waterfall. 100% of consumer donatio r projects in wate n clea UK Coffee Week will support Africa. service outlets Participating coffee shops and food food and rage are encouraged to add 5p to beve k.

Wee ee Coff UK of purchases for the duration at e stor in e mad be can ns Consumer donatio participating venues or online at ed venues will be www.ukcoffeeweek.com. All register rs to locate and ume cons listed on the web site to allow e. venu ting icipa part est support their near sites web the visit tion rma info er For furth www.londoncoffeefestival.com and Christine Shanahan www.ukcoffeeweek.com, or contact on il ema via ) ager man (communications .uk. ra.co alleg cshanahan@

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Caffè Culture 2011 Caffè Culture (18 and 19 May 2011, Olympia, London) has announced an extensive programme of workshops, business seminars and new show features to offer increased support to the café and coffee bar community.

Practical business advice Having undertaken a strategic review of both the event and the needs of its visitors and exhibitors, this year’s programme has been specifically designed to provide practical solutions and advice to the issues identified as being most critical to visitors’ needs.

New for 2011 the Caffè Business Workshop programme will offer an entirely practical look at the business functions of café bars, providing expert advice on all aspects of managing and running a successful operation. Sessions will include an in-depth look at managing the finances of your business from profit and loss, bookkeeping and stock management, through to payroll, business planning, forecasting and dealing with VAT and tax issues. There will be a session each day offering a comprehensive guide to setting up and running a café bar business and sessions looking at how to streamline the operational side of your business. There will also be advice on effectively managing the most important aspect of your business – your staff. There will even be a workshop that takes a practical look at how to increase existing customer spend and effectively market your business to new customers.

Practical workshops In addition to the business-focused workshops, the Caffè Fundamentals Workshop Programme will also deliver a series of practical workshops on the operational side of running a business.

Including sessions on fundamental and advanced barista training – from an introduction to the basics through to techniques for espresso preparation, milk texturing and latte art pouring. There will be workshops hosted by international tea expert Malcolm Ferris Lay on every aspect of tasting and making tea serving tea, examining all aspects of the process from leaf to cup. There will also be the addition of some food content within the workshop programme assisting small operators with how to deliver an interesting and seasonal menu, whatever the size of their kitchen.

With all workshop sessions costing from

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just £30 - £60, it is a unique opportunity for visitors to gain first-hand advice and practical guidance from leading professionals in an inspirational environment. The full workshop programme will be available soon at www.caffeculture.com.

Free seminars The Caffè Theatre will once again offer FREE to attend seminars dealing with some of the most significant issues faced by owners and mangers of hospitality related companies. There will be a strategic look at how to ensure your business survives and thrives over the next 12 months, examining all aspects of running a business from pricing structures through to staffing costs.

Good and bad customer service will come under the spotlight with a keynote speaker highlighting how to grow your customer base and increase their spend with a simple refocus on the level of service offered. Bill Gorman, chairman of the UK Tea Council, will explain how getting the right tea offering could potentially be the single most important move you make to grow your business, whilst a former café owner will offer an amusing and insightful look at the do’s and don’ts of running a successful independent café. A full schedule will be available soon at www.caffeculture.com.

Along with giving visitors the chance to meet suppliers of thousands of products and services vital to the successful running of cafés, coffee bars, hotels, restaurants, pubs and anyone running a business with a quality coffee or tea offering, this year’s

Caffè Culture 2011 takes place over two days (18 & 19 May) at the National Hall, Olympia, London.

Bringing together over 200 international exhibitors it offers access to all the advice, products and services needed to run a successful café or coffee bar. To find out how you can be part of it call +44 (0) 20 7288 6464 or email danb@upperstreetevents.co.uk.

Caffè Culture will also be offering FREE oneto-one consultations with leading experts on café bar business management within the Caffè Clinic. Visitors will be able to book time with a selection of different advisors – allowing them to explore solutions to a specific problem they may be facing. Some sessions will be available to book in advance, with others available on the day.

Further details will be available at www.caffeculture.com.

Exhibitor emphasis In addition to providing extensive business resources for visitors to the show, the event is also looking at new ways in which to support its exhibitors by ensuring that the entire community has an event that truly delivers at a time when many operators and suppliers are facing a critical time in their business.

Exhibitors taking part in the 2011 event will be offered one-to-one time with experiential marketing specialists Maxim Live, who will provide expert advice on everything from pre-show marketing and stand design through to effective data capture and stand management strategies.

In addition, they will be offered the support of event PR specialists Kudo Communications to deliver pre-show media coverage in key industry titles. Both services are offered free of charge to any exhibitor taking part in the event.

“With over 80% of the show already sold we are once again looking forward to delivering the UK’s most comprehensive resource for our industry,” says Elliot Gard, event director. “The last few years have been extremely tough on the entire café bar community, with many independents having to close their doors in the face of exceptionally difficult trading conditions.

This obviously has a knock-on effect for suppliers, many of whom have also be affected by the value of the Euro. As the leading event for our industry we are doing everything possible to support both visitors and exhibitors to ensure they survive and flourish during 2011 and onwards.”

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VAT

Beating the

VAT increase With the onset of the VAT rise, how can chefs and caterers manage through inevitable price rises whilst keeping valued customers happy? Here, Sally Sturley, head of food marketing at Brakes Group offers some insight and advice.

All change The standard rate of VAT increased to 20% on 4 January 2011. Announced by Chancellor George Osbourne on 22 June 2010, the move is designed to raise £13bn a year, in a bid to tackle Britain’s record debts.

The 2.5% VAT increase will see the cost of menu items increase (for example, £6.25 will become £6.38, £8.25 will become £8.42 and £9.99 will become £10.20). Per item, the increase sounds small but when considered over a weekly and monthly basis the increase is significant.

The extra 2.5% is going to have a big impact on the foodservice industry. Outlets are currently deciding the best way to manage the increase in a tough economic environment, whilst still making a profit.

However, by using a range of the above cost cutting tactics and working closely with suppliers, owners, chefs and caterers will be well equipped to weather this

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Top tips Additional top tips for front and back-of-house to reduce cost include the following.

1. Putting chips in a individual small container (this will actually result in using less product per portion – though will appear more to the customer).

2. Putting relishes in ramekins to reduce the amount used.

3. Using smaller plates to give better plate coverage.

4. Using piles of napkins (put a pile on the centre of the table instead of per setting – you will find some customers do not use them).

5. Using cooking wines (buy in special cooking wines rather than simply taking them off the bar to reduce costs).

storm. We also suggest that by taking advantage of supplier promotions, offering a range of price point menus, using tried and tested traffic builders like daily specials, running early bird discounts and creating themed events like a Panini or Soup Club, outlets will also keep customers happy and encourage repeat visits.

Considerations and opportunities Whilst the temptation by owners, chefs and caterers is to respond by cutting prices or portion sizes it is important to remember that with money tight, eating out will be seen as a discretionary purchase, so customers will still be looking for quality as well as value for money. If operators

can deliver both they will be able to maintain a profitable food offering.

There are many things operators can do to help manage through the VAT increase, whilst maintaining a happy and loyal customer.

Depending on the type of foodservice outlet, tactics could include using better value alternatives (chefs and caterers can offer the same dish at the same price point but simply source better value components).

Use less expensive items on combos. If serving platters, investigate better value components for these dishes. For example, Brakes is supplying high quality branded coated vegetables at substantially reduced price points.

Buy in bulk where appropriate. For fast selling dishes buy components in bulk to reduce unit costs. Use bulk sauces in small dishes instead of sachets to reduce portion costs. Use catering alternatives. When buying

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VAT

18th & 19th May 2011 – Olympia, London

centre-of-plate components, consider buying in catering alternatives to reduce this key cost centre Consider own brand.

Investigate where you can use quality own branded products – new sensory analysis research has shown that customers will not be able to tell the difference. Select different cuts of meat by reviewing your menu to see where you can introduce quality but better value cuts of meat and save on this centre of plate component Think about non-fair trade and non-free range if appropriate. For your valueend catering, these options will help to keep your dish at a lower dish price point Reduce the specification of lines by, where appropriate, using plainer quality ingredients. Use smaller portion sizes. Cut smaller portion sizes whilst still achieving plate coverage and beautiful dish presentation.

With desserts, why not serve a range of three to four miniportions and spread them across a plate – your total portion size will be smaller but the plate coverage will be better.

Use smaller garnishes on starters, mains and cheese

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Absorbing the VAT increase will require a combination of savvier sourcing and buying, as well as optimal use of ingredients boards and be innovative with the centre of plate by trying new products which offer better coverage of the dish.

Support tools Brakes Group has devised a range of support tools to help the owner, chef and caterer manage through the 2.5% VAT increase. These include a menu calculator which currently holds 10,719 products. This is an easy to use tool which allows the user to input selected dish components and arrive at a suggested selling dish price (chefs and caterers can access the tool online at www.brake.co.uk).

In addition, there’s a gross profit ready reckoner which incorporates the new 20% VAT level. This tool enables the user to calculate the gross profit on each dish – looking at the cost per portion of food and the % margin required which can also be accessed online. We have also published a booklet called Managing your Margin which offers money saving hints and tips for owners, chefs and caterers on managing margins to increase profit, and which can be obtained via Brakes sales contacts.

The Best Environment for Business Growth

BOOK YOUR STAND Exhibit at the UK’s premier event for the café and coffee bar industry.

FOR MORE INFORMATION call +44 (0)20 7288 6739 or visit

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INTERVIEW

An interview with...

l ny Manue Name: Pen director Job title: fee Co. f o C O H SO Company:

SOHO Coffee Co. (www.sohocoffee.co.uk) has recently opened a 50-seater concession within the largest flagship Next store at the Arndale Centre in Manchester, and are opening at Butlins in Minehead too. In an interview with the chain’s director, Penny Manuel, Café Culture magazine heard more about what is now a very interesting phase for the company - an expanding British coffee chain that is successfully transcending the high street.

Q

SOHO Coffee Co has uniquely demonstrated a variety of store formats that fit different customer requirements, whether they are in airports, shopping centres, motorway service stations or on the high street. What specific strengths do you think your brand offers to the marketplace?

A

We are now recognised in both the UK and internationally with a variety of owned stores, concessions and franchises. All of these formats demonstrate the flexibility and adaptability of our brand. I think our strong presence in airports is down to the simple fact that our brand delivers a format that is very accessible and comfortable to the first time visitor. The airport format also supports volume traffic, therefore eminently suited to the extreme peaks demanded by the travel sectors – fast and fresh products.

We have demonstrated that we can adapt to suit franchisee needs. So, for example, both fully disposable and full crockery formats are available as well as extended hot food menus. We work closely with

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the franchisee in their market place to understand specific needs of their customers in order to ensure our store design and indeed our product ranges, best fit their requirements. For instance, our airport sites experience peak volume early in the morning, so we have designed a system of head-on queuing with the maximum number of tills on the counter in much the same way as you would see in a traditional fast food environment to minimise queuing times.

This is further complemented by a breakfast range developed especially for them which is based around traditional breakfast ingredients served in a hand held floury roll, which is the perfect eat.

Such a product is fast to pick up, easy to eat on the move, great with a coffee and can be taken on board. Because of the nature of peak queues, we also have an express till which enables customers not wishing anything hot to purchase their items quickly and get on their way.

At the other end of the market we have a full sit down format with an extended hot

food menu with highlights including steak and stilton melts and piri piri chicken on sourdough. These products are simply ordered at the counter and delivered to the table, perfect for a relaxed lunch during a shopping spree. We attract a good cross section of customers. Just watch one of our shopping centre salad bars for any length of time and you will see male and female, old, young and even small children selecting their lunch there. Our stores with bigger seating areas are a popular hit with parents with buggies. They know our product range is a good fit for them and they can sit comfortably with their children.

Q

What is the range of size from your smallest to largest footprint?

A

New stores have square footage rising from a minimum of 1,000 square feet with minimum seating for 50 customers to our largest footprint of 2700 square feet with 120 seats.

Q

What is coming up for SOHO Coffee Co on the technology front?

A

A new EPOS system was installed across all stores in 2010 to give the whole company a state of the art sales management information system. Our priority this year is to fully embrace social media opportunities to drive footfall and market penetration. Our web site is due to re-launch and will include a blog and twitter feed.

Q

Where do you stand on cost and price constraints within the sector?

A

Like for like turnover is stable with growth in larger stores balanced by more difficult trading in smaller outlets. Our new systems enable tighter cost controls and we are driving efficiencies in all areas. It has been a difficult 18 months for all businesses – we have had to contend with the recession, record breaking snow and volcanic ash! There has been plenty to disrupt our potential customer footfall but it is all the more important to stay true to our brand values of quality and freshness; fair-trade and organic coffee at the right price and not be drawn into mass discounting or cost

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INTERVIEW cutting where it directly impacts on our customer experience.

Our staff team numbers have all been maintained to keep our service levels high and we have not cut back on our marketing programme. Typically these are two areas which usually fall quickly under the axe of economy as soon as trading becomes tough. Customers loyal to our brand must remain confident in us as a company and I genuinely feel it would be disastrous to disappoint and risk customer loyalty for short term gain.

One of the latest SOHO Coffee stores at Next, Manchester.

Q

Do you have a waste initiative and how is your brand environmentally aware?

A

A key target for 2011, as new EPOS driven information is implemented throughout stores, will be to ensure sales driven production.

We have in place ongoing store initiatives to move leftover food through to local charities.

Working with Business Link to further drive green efficiencies, we have already started on utilities, fuel and refuse management. In-store initiatives have driven saving on electricity by as much as 25% in some cases. Working closely with Smiths Waste has ensured we are recycling as much as we can and has reduced our landfill from our central production by 34%. We continue to work with supply partners to maximise use of recycled packaging and minimise packaging.

Q

Delivering local product to each outlet is a very welcome and unique touch for a coffee chain. This can’t always be easy. What makes this process work best?

A

Our preference is to work with local partners, whether it be food, drinks, marketing or other support services such as accounting and legal support. It is important to share your business objectives and a successful food partner must be able to promise continuity of supply, price protection, and be

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able to demonstrate speedy response to requests or issues.

Creed Foodservice and Greenhill Coffee have consistently impressed us on this score. Many of our other local producers are working with us to continuously review and enhance their offering.

Q

The Next and Butlins partnerships have recently turned many industry heads in your direction. Can you reveal your latest strategy in light of these exciting openings?

A

Butlins is of course a dynamic partner and enduring leading player in the UK leisure market. We will roll out two new stores at Minehead and Skegness in 2011 with a third at Bognor Regis planned for early 2012.

This association will give new exposure to the SOHO brand whilst offering the Butlins customer a genuinely fresh and new alternative to their existing catering options. A big part of Butlins attraction to the SOHO offering is our unique USP of an extensive menu of freshly made, not factory manufactured, sandwiches, baguettes and paninis. They also like our self service salad bar. We will work with them to develop the right SOHO offer for children, micro versions of popular Soho products.

Next represents our first move into the concessions market and they are clearly a

fantastic retail brand to be associated with. The flagship store in the Arndale Centre, Manchester, is their largest and the SOHO Coffee Co concession also enjoys its own direct access onto Corporation Street right opposite the big wheel.

We are attracting both customers from within the store but also many straight off the high street. We are fortunate that the urban and cosmopolitan city customer ‘gets’ our brand and in the recent cold snap, the homemade soup and giant stuffed jackets proved extremely popular.

Q

Which company is your finance hero?

A

Natwest Bank. We work closely with our bankers who have been extremely supportive of Soho’s growth strategy. They take an active interest in our business, regularly reviewing our business plan with us and visiting our stores to see the business in action

Q A

What is your latest airport success?

We opened as part of the brand new line up in the brand new airport terminal in Malaga in March 2010. The store is performing incredibly well and has been the top performing sales generator, out-performing brands such as Burger King and Starbucks.

Q

What’s in the pipeline for 2011?

A

A new premises has been acquired in Cheltenham to provide a long term central kitchen, warehouse and head office for the whole business.

Q

The sector thinks of SOHO Coffee Co as a people loving company. Is this still the case amongst such expansion?

A

Absolutely! We support numerous external national and local charities and our staff are an integral part of what our business grows from. We have secured a grant from the Health & Wellbeing Fund to run a programme for our management team initially, which will then be extended to our staff. The programme has been developed on the premise that confident, secure happy and healthy teams will deliver great customer service, ensuring stable trading, leading to secure employment.

All our management have been through a tailored assessment process and are now working on their own personal development plans.

Instead of taking the usual, more corporate approach, we are working with The Holistic Company which concentrates on a person’ s inner wellbeing and quality of their work/life balance.

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COOKIES

Cracking the cookie

market

Cookie pucks can be coupled with icings, fillings, toppings and frostings, making it easy to make eye-catching treats.

From the ultimate impulse snack on the move, to a premium gift on Valentine’s Day, cookies have become a major player in the snacking sector. A familiar coffee accompaniment in most, if not all, cafés and coffee shops, consumers, even in these financially challenging times, still view them as an affordable treat, as long as top notch ingredients have been used in their baking.

Cookie concept SSP UK, whose brands are to be found in places such as shopping centres, airports and train stations, and include Caffè Ritazza, promote themselves ‘food travel experts’. They devised a very successful coffee and cookie-retailing concept around the popularity of cookies called Millie’s Cookies. As a result, SSP UK have been well placed to see how market demands have shaped their cookie brand, as well as what we might expect to see in this market during 2011.

“Millie’s Cookies has evolved over 25 years, becoming a much-loved favourite in the ‘sweet treat’ market,” reports Michelle Graham-Clare senior brand manager of Millie’s Cookies. “Tempting aromas of fresh baking, high standards of service and eye-catching store design have helped the brand achieve a cult status among our loyal customers. But like any brand, it is essential that we keep our finger on the pulse with progressive product and marketing development if we are to retain this status.

“The biscuits and cookies sector has

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seen dramatic changes over the 25 years in which Millie’s Cookies has been operating in the UK. Various market drivers have played a part over time but in our particular category of ‘sweet treats’, quality and choice are key.

“Our own research shows that consumers are more concerned about price than they were 12 months ago, but they are not willing to compromise on quality. Millie’s Cookies provides them with an affordable treat, which makes it a fantastic product to offer in the depths of the economic crisis. Indeed, according to Key Note’s Biscuits and Cakes 2009 report, evidence suggests that some people chose to take a more indulgent attitude towards spending in this sector as they traded down in other areas.”

But how can an operator ensure such quality without impacting heavily on cost price? Having high quality ingredients is the single most compelling reason for customers to pay a bit extra for a premium product, according to IGD Research.

“Our use of Belgian chocolate, real butter in our cookies and Fairtrade Coffee

served in our units are ways in which we have enabled Millie’s Cookies to meet these demands,” confirms Michelle Graham-Clare.

The right choice “Alongside quality, we have also found through our own customer research that choice and availability are major influences in cookie purchasing. Millie’s Cookies oozes accessibility thanks to a youthful brand image and having units in key travel locations, but we are constantly developing our product range to meet an increasing demand for choice,” Michelle Graham-Clare continues.

“Even with a strong brand image and product familiarity, customers are increasingly taking more time to consider their selection. It’s as though they want something sweet, but they’re not sure what. This is why we have developed a tiered pricing structure with individual products for impulse purchases, larger formats for treating or multiple packs for sharing – meaning the more a customer buys, the more they save.”

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COOKIES At the same, SSP UK stress the importance of listening to customer feedback, and canvas opinions in a variety of ways.

“Our core product range of cookies, muffins, ice cream, smoothies, shakes and hot drinks has of course been shaped by market trends, but it is also heavily influenced by feedback from both customers and staff,” explains Michelle Graham-Clare. “Whether listening to customers direct on our social media pages, or getting ideas from staff on one of our internal icing competitions, we have intentionally developed platforms to make sure that Millie’s Cookies does not stand still. Our strawberries ‘n’ cream cookie, for example, was introduced to coincide with Wimbledon and was so successful we will be bringing it back this year.”

2011 “As we enter 2011, there are a number of trends that look set to have an impact on the market. The strong brand portfolio of SSP UK enables us to look outside of specific sectors and we know that there is growing consumer demand for local, ‘honest’ products and comfort food with creative twists,” reveals Michelle Graham-Clare from the company’s own research.

“In this sector, it means that although chocolate remains the most popular flavour of cookie (and we believe it will continue to do so), it’s not enough to just offer the old favourite any more. That’s why we develop two new seasonal cookies every quarter, continually innovating and trialling new products to surprise and delight.

“Our Valentine’s Day dozen red roses for example, with icing and wafer red roses, is a brand new concept, designed to meet the growing demand for sensory fulfilment which our own research has suggested – a visually appealing treat which offers more than just a great taste.”

Promoting and selling “The dozen red roses are also an example of how we adapt our products to exploit promotion opportunities. Focusing on seasonal campaigns, like Millie’s Spookies at Halloween or Millie’s Christmas, gives us an opportunity to make a big noise in units at various points throughout the year – and the nature of the snacking sector lends itself well to such fun occasions. Even anniversaries or birthdays offer promotional opportunities thanks to our iced messaging service for celebration cookies,” says Michelle Graham-Clare.

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“I think it is also crucial to make sure that staff are informed and enthusiastic about products if they are to sell them well. It sounds simple, but we encourage all staff to sample product, especially new lines, so that they can pass on their experiences to customers.

Surprisingly, it’s not as common as you may think.”

And the difference between a cookie and a bisciut? “There are many thoughts on this, some as simple as geography and some down to texture. In England, a cookie is soft and chewy, whereas a biscuit is hard and crisp. In fact, the ingredients are very similar, but cookies contain inclusions. In our own product guides, we described a perfect Millie’s cookie as being chewy to eat, moist to the bite, and with a buttery taste,” concludes Michelle Graham-Clare.

On trend For independent outlets who do not have the backing or resources of a big name brand, there are plenty of suppliers offering the chance to reflect the latest trends and consumer requirements when it comes to new and interesting flavours.

The fact that it is often a tempting array of biscuits and cookies, alongside muffins and doughnuts, that will ensure operators drive business through their doors – by offering what the consumer wants, when they want it – is something outlets ignore at their peril in these

competitive times.

“Your customers are always looking for what's new,” says Jacqui Passmore, marketing manager at Dawn Foods, a well known supplier of high quality cakes and cookies to the coffee shop sector. “So you need to stay ahead of trends and offer unique and exciting bakery products every day to catch your customers' attention. Dawn can help you and identify the latest trends, whether it is the most recent muffin flavour combination or the next Whoopie pies sensation which followed on the heels of the cup cake revival.”

However, whilst following the latest trends is important, customers still like to see a great selection of their favourite products on offer, caution Dawn.

“It’s essential that operators develop new and inventive flavours that keep their offering competitive, but they should still sell classic flavours alongside these. Firm favourites include chocolate chip, double chocolate and triple chocolate, and these should not be forgotten. All our products are made from natural colours and flavours, they’re guaranteed nut free and suitable for vegetarians, meaning caterers can feel sure they’re offering something that is consistent and tastes great,” says Jacqui Passmore.

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COOKIES Dawn frozen cookie pucks are also well suited to busy outlets needing great tasting results every time, and can also be coupled with the Baker’s Select range of icings, fillings, toppings and frostings, making it easier for outlets to create tempting treats that deliver great value and product differentiation. Dawn Foods says that it can offer a comprehensive range of product solutions to suit every type of operation from local cafés to large independent and national coffee shops, whether making from scratch or using concentrated products. The company also have the resources of a team of skilled technical bakers who can offer onsite support (Dawn Foods can be contacted on 01386 760 843 for more information, or recipe ideas).

International appeal One particular brand of cookies that has proved popular with independent outlets across the globe, and not least in the UK, is Byron Bay. Since 2008 the now world famous and multi award-winning Byron Bay Cookies have actually been baked in the UK, but the history of the ubiquitous Australian brand starts back in the early 1990s, in the beautiful, surf capital of Australia Byron Bay. It was upon returning to Australia after six years in New York, that Byron Bay Cookie Company founders' Maggi Miles and Gary Lines drove up the east coast of Australia until they stopped in the idyllic city of Byron Bay. Using the old farmhouse stove in her country cottage, Maggi experimented with ingredients to create a white chocolate chunk and macadamia nut cookie and triple choc fudge cookie which are still the company's top selling cookies today.

Demand from local cafés to supply cookies meant that the couple had in fact already created their next business venture, and a contract to supply Australian nation-wide department store, Myer, confirmed this. With customers insisting on calling the products “those cookies from

Be competitive by offering the latest, new flavours, but don’t neglect the old favourites, advise cookie suppliers, Dawn Foods.

Byron Bay”, the company name officially changed to Byron Bay Cookie Company in the late 1990s. Since then, Byron Bay Cookies have become an international best seller in over 30 countries worldwide, picking up awards for their quality and taste.

As demand increased, Byron Bay Cookie Company knew that they would have to address the environmental cost of shipping to Europe. In 2008, after many months of research, development and over £250,000 spent on new equipment, production of Byron Bay Cookies for the European market began in the UK. The move to a UK baked cookie range also meant that more locally sourced ingredients could be used including free range eggs, flour, oats, butter and honey. The full UK baked range was approved by the Vegetarian Society and the gluten free range also approved by Coeliac UK. More flavours The move to production in the UK has also resulted in flavours being specifically developed for the European market such as the highly popular Strawberries &

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Clotted Cream, Banoffee Pie and Cranberry & White Chocolate Chunk cookies.

“We have used the 20 years of experience that we have gained from baking for the café and coffee shop market into developing new flavours for the UK and Europe,” comments Paul Maxwell, marketing manager for Byron Bay Cookie Company. “We are already seeing an increase in the out of home gluten free market. More people are looking for a gluten/wheat free treat to have with their latte. We are already predicting a 15% growth in our gluten free sales for 2011 and have a raft of new flavours for this burgeoning market sector. We are going to be launching a new gluten free Strawberries & Clotted Cream cookie within the next few weeks, followed by more new gluten free lines later in the year.”

As a result of its success, it’s no wonder that Byron Bay Cookies has a strong brand identity and a legion of devoted fans that are on the lookout for the tasty treat.

“We have found that there are a number of great ways to increase sales of cookies. Meal Deals - where a cookie and drink are sold for a fixed price i.e. £2.50 or ‘buy a cookie for only £1 when you buy a large drink - allow you to increase sales and gain new customers,” suggests Paul Maxwell. “When customers are looking to be financially prudent, these sorts of deals can certainly give you an edge over your competitors. Another great way is to have a plate of cookie pieces for

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COOKIES customers to try before they buy, which works well for takeout sales.”

Byron Bay Cookies come in either single wrapped, which are sold in display trays or café cookies which are sold from large glass jars. They also have an extensive range of point of sale material which can be used to inform customers about the cookies.

Thaw and sell Thaw and Sell Chocolate Chip Cookies are the most recent addition to the Funsize range of grab and go snacks from Country Choice. Once defrosted, the 17g bite-sized cookies will last for up to five days when sealed in the accompanying Bake & Bite® bags, say the company.

Country Choice also supplies labels for the eye-catching bags plus a free dump bin for maximum impact. Choose from a floor-standing or four-shelf display bin.

The Funsize Chocolate Chip Cookies are packed in cases of 240 costing £23.80 (under ten pence per cookie), meaning that when presented as a ‘ten for £1.49’ multi-buy they offer a tempting value-formoney quick snack for consumers.

The most obvious advantage of thaw and serve products is the fact that they don’t need an oven for preparation, say

READER OFFER! Café Culture have teamed up with Byron Bay Cookie Company to offer two lucky readers a full jar set containing Triple Choc Fudge, Strawberries & Clotted Cream, Sticky Date & Ginger and Banoffee Pie Café Cookies and display jars, tags, mats, pair of tongs, point of sale material and delivery worth over £150. For a chance to win, just send your name and business address on an email to cookies@beyondthebean.com with ‘CAFE CULTURE COOKIE OFFER’ in the subject line before 15 March 2011.

Country Choice, but in fact this is not their biggest benefit. That comes from the profit margins that they generate anywhere between 45%-55%, claim Country Choice - thanks to requiring virtually no preparation time or specialist training. Indeed, they report that many of their customers who do have an oven also offer thaw and sell products for this reason.

Country Choice’s range also includes muffins, donuts, flapjacks, brownies, croissants, Danish pastries, scones, as well as a wide range of wrapped cake slices, as well as products ideal for coffee shops such as sticky apple caramel, chocolate fudge cake, organic carrot cake, and even chocolate sclairs (for further information call Country Choice on Freephone 0800 521366).

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www.cafeculturemagazine.co.uk

FEBRUARY 2011 CAFÉ CULTURE 39

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EXHIBITION

Find something new at IFE11 The UK's out-of-home market is now estimated to be worth £33.2 billion (NFU report, February 2010), and over the next few years is expected to grow to match the size of the UK food retail market in terms of value. A growing population, rising wages, longer working hours and time-poor culture are all contributing to this growth. Currently, the sector is the UK's fourth largest consumer market, making exhibitions such as IFE11 (13 to 16 March 2011, ExCeL, London) ideal hunting grounds for fresh ideas for the café sector. It’s also set to host this year’s UK Barista Championships.

Further growth potential Whilst the sector is undoubtedly an established market, there is certainly room for further growth, feel many industry observers. And now is the time for outlets of all sizes to differentiate themselves from the competition to ensure they maximise sales and profits as the sector grows. With this Easter's royal wedding and the 2012 Olympic games not far off, there is an opportunity for outlets to prosper, with Visit Britain claiming that tourist spending will increase by around £500 million next year.

Staying in tune with consumer tastes is key to running a successful café. Now more than ever, customers are demanding high quality food and beverages wherever they are, so it has become essential to serve the best products and ingredients, or risk losing business. However, price can not be neglected, with consumers expecting quality without paying over the odds.

The VAT rise is also likely to have an impact on the sector, with consumers tightening their purse strings. With the cost of eating out going up, some outlets may choose to absorb the increase and take a hit on their profits to keep customers coming through the doors, meaning that 2011 will undoubtedly also be a year for sourcing cost-effective ingredients that help operators reduce menu costs without impacting the quality of the end products.

“The café sector is set to continue growing over the next year, but has its challenges. So, we have ensured that this

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year's exhibition provides the perfect platform to source the newest products from around the world, and that the newly created event features offer businesses valuable information to help maximise profits during this time,” says Christopher McCuin, IFE11’s event director.

“IFE’s foodservice side accounts for nearly one third of the show and should not be underestimated by anyone serious about sourcing new food and drink products for their foodservice operations. IFE11 will offer an opportunity to identify food and drink products from more than 1,100 suppliers spanning five continents.”

And if you’ve been to IFE in the past and believe you’ve seen it all before, then think

again, say the show’s organisers, as this year’s event is aiming to return with a renewed and revitalised outlook.

What's new?

A brand new feature of this year's show will be New Products Live which will comprise of three areas where visitors can discover the latest innovations from suppliers.

The new product display area will showcase a range of specially selected products from 12 categories, including bakery and confectionery, cheese and dairy, organic and seafood. During the exhibition the annual Fresh Ideas award will be presented to the exhibitor with the best innovation. Judged independently, the

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winner will have its product showcased in the New Product Zone. Finally, foodservice professionals can visit the free-to-attend Future Trends seminars, run by Mintel. The sessions, presented by leading figures in the food and drink industry, will offer valuable insights into new product trends and the changing tastes of consumers.

“This new feature is part of our continued commitment to helping visitors discover 'what’s next' in the world of food and drink,” explains Christopher McCuin.

“New Products Live will be one of the key features of the 2011 show and we are expecting it to be one of the busiest visitor attractions. The aim is to provide foodservice businesses with all the tools necessary to source products that will boost their sales. So, in addition to the zone we will also be handing out a free New Product Guide to all visitors to the show, helping them to navigate the exhibition floor easily and find the innovations they want to see.”

UK Barista Championships In November 2010, IFE won the battle to host the UK Barista Championships with the crème de la crème of the UK coffee industry set to descend on ExCeL for the semi-finals and finals of the competition in a bid to be crowned the best barista in the country.

During the finals, visitors will be able to watch each contestant make four espressos, four cappuccinos and four versions of their own ‘signature drink’ in just 15 minutes.

However, the heat will be on the baristas, as points are deducted for every additional second after the clock has stopped and if one minute is exceeded, contestants are disqualified.

The judging panel is made up of four sensory judges, two technical judges and a head judge. Sensory judges are there to judge the taste, smell, and presentation of the coffee as well as the contestant’s knowledge, communication, product handling and hospitality skills. The semifinals and finals of the UK Barista Championships will be held on Tuesday 15

March and Wednesday 16 March at IFE11.

The winner will then go on to compete against winners from 75 other countries in the World Barista Championships, held in Colombia.

Culinary skills The Skillery, in association with the Craft Guild of Chefs, will be returning to this year's show. Café businesses will be able to see demos from leading UK chefs who operate in a variety of positions at different types of outlet.

The Skillery is a live cooking demonstration, designed to help outlets improve their culinary skills, hone menu creation expertise and increase profit margins. A host of the industry’s finest chefs will showcase the latest cooking trends and offer highly informative practical information to help catering outlets become more profitable and efficient.

“The Skillery in 2009 was a huge success and showcased the talents and knowledge of key people working in every aspect of the foodservice industry. The sessions will all be themed in-line with the most up-to-theminute trends driving business in the foodservice sector and are likely to cover cost-reduction, menu design, health, sustainability and provenance to name a few,” says Martin Bates of the Craft Guild of Chefs.

This year’s show will also feature the English Regional Kitchen, making IFE11 the very first trade show to host a pavilion devoted entirely to English food and drink products, and representing an industry milestone. Organised by the Regional Food Alliance, the feature will bring together the very best regional food that the country has to offer. Additionally, for those wanting to add an international flavour to their menus, Walk the World will provide a platform for new and exciting global produce from over 50 countries and the opportunity to meet suppliers that are new to the UK market.

Visitors can register for free by visiting the IFE web site at www.ife.co.uk/register.

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CHOCOLATE

The ultimate

sweet spot When Alice Rendle (left, main picture), of Edgcumbe Tea and Coffee Company in West Sussex went to visit the Tobago Cocoa Estate in the Caribbean recently, it was with one key intention – to learn more about chocolate and the production techniques used in this fascinating industry. Here, she tells us more about her trip.

A must-have beverage The visit involved a long drive into the rainforest region of Tobago, with exciting stories of crocodiles and the danger of an ambush to speed us on our way! We found ourselves in the middle of the forest, driving along a red-soiled path and surrounded by trees with strange looking fruit resembling rocket grenades – or the cacao pod to those in the know.

Next year, our company will have been established for 30 years and, although we specialise in premium coffees and teas to the catering market, we are always on the look-out for the newest trends in our industry and chocolate as a drink is now a ‘must have’ in any serious catering outlet.

The British have always loved the ‘treat factor’ of hot chocolate, and it is fast becoming a premium product, along with speciality teas and coffees. The increase in consumption of chocolate has led to many caterers wanting to find out more about how the raw product is produced, and I realised that there were not many people who could tell me much about this, so a visit to a country of origin beckoned!

Tobago is ideally suited to growing the cocoa tree as it is situated near the Equator and has perfect soil and climatic conditions for this crop.

The Tobago Cocoa Estate was founded

by Duane Dove, a trained chocolate ‘sommelier’ who has already gained a reputation in Europe and the Caribbean.

His vision was to use his expertise to start a chocolate estate in his home country of Tobago, where the cocoa industry had been in decline for many years. There are several old estates in Tobago that hark back to a more affluent time, when the industry was a key part of the island’s fortunes. Many of them are now in a dilapidated state, and Duane is passionate about reinvigorating this part of Tobagoan heritage.

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When I visited the estate, it was about to harvest its 2010 cocoa crop, and we were able to see the pods in an almost ripe state. The estate also supports many other crops - from coffee, ginger, chilis and even the odd okra plant - all grown organically. This is truly a mixed farm, run on sound ecological grounds, and I was impressed by the time and effort given to communicate the message of sustainability.

Sweet spot Chocolate is a 100% natural product, and consumers are increasingly demanding better, higher quality cocoa in their hot drinks. As a well known provider of hot beverages in the South-East, I feel strongly that products such as these will become the norm, rather than the exception, in the market. The UK is going to move towards quality hot chocolate, which bears no comparison to the sweet, milky drinks that the British public is usually offered.

The sweet spot, as every selfrespecting chocaholic knows, is almost like a sensory crossroad, where all the elements combine to make a heady mix.

Nothing beats the smell of a freshly harvested cacao pod – it really does smell of chocolate.

The quality of the cocoa bean will directly affect the final product. The cocoa content is the key element to consider when choosing a brand, in the same way as an expensive chocolate will advertise its cocoa content as a measure of quality.

As with so many things in life, the quality of the raw ingredient is of paramount importance, and it was abundantly clear that a great deal of thought had gone in to how the estate was planned. There were paths cut into the mountain to allow visitors to see at first hand how the estate is managed, with signs that described the

different plants – chilis, plantain, banana, coffee and even the biological names of the different cacao trees.

Insight The visit to the estate gave me an insight into the growing conditions necessary for producing quality chocolate - lush rainforest within 20 degrees latitude of the equator, and, in the case of the Tobago Cocoa estate, some of the most spectacular scenery known to man. I feel that it is my responsibility and duty to ensure that I am fully aware of how Edgcumbes’ products reach our shelves.

Traditionally the trees are grown under shade trees to resemble their natural habitat. In the case of the Tobago Cocoa Estate, this was provided by banana trees grown expressly for this purpose, all adding to the beauty of the place. Indeed the estate has embraced Eco-Tourism with gusto, and regularly holds tours and rum and chocolate tastings for the many visitors who travel to Tobago to visit this artisan cocoa producer. There is even a speciallymade wood burning oven in which they cook meals to be taken at sundown, all washed down with the local rum.

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CHOCOLATE

A fresh cocoa pod.

and patience to nurture and grow the cacao pods from seed, and this is where the expertise of people like Duane and Harry is brought to bear.

The Estate doesn’t actually make chocolate. They ship the dried cocoa beans to the best French Chocolatiers in Europe and leave them to their ‘dark arts’!

The drying shelves.

The process of fermentation and drying are key factors in determining the success of the crop for commercial purposes, and I was treated to a personal tour of this facility. We met estate manager, Harry (who clearly knew his beans from his pods), and who explained in detail the process which starts with the pod being split open to allow removal of the beans and pulp. Interestingly, the pulp tastes delicious, rather like the flesh of a lychee, although Harry looked rather shocked as I passed the pod round and tore off chunks of it to try!

Harry lives and works on the estate and the strong impression gained was that he was extremely proud of the achievements that have been made in the past few years. It is always a heartening sight to witness real passion and knowledge in an industry. Harry had been recruited by Duane from the larger island of Trinidad, and he seemed very happy to be living in the idyllic surroundings on the estate. Duane spends a lot of time marketing and promoting his estate in Europe where the love of fine chocolate has always been evident. A visit to his

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web site (www.tobagococoa.com) is well worth it.

Careful production Producing cocoa is simpler than processing raw coffee beans, but as always the integrity of the product is directly related to the care taken by the farmer. It was clear that Harry and his team are experts in their field and really care about their work. “Once we have produced the dried beans, our job is finished,” Harry told me. “My aim is to produce a premium product that we are proud to call Tobagan Cocoa beans.”

We saw the fermentation tanks that are filled with the pods and left for a few days, after which the pulp has literally melted away. The beans are then left to dry on flat, covered shelves for another few days. They become dark, and when bitten into, taste strongly of chocolate.

This may seem obvious but when one considers the processes necessary to bring tea and coffee to a drinkable state, it is amazing how quickly the raw material becomes a marketable product.

Nevertheless, it takes a great deal of time

Taste for chocolate By comparison to tea, the health benefits of the cocoa bean are not that well documented, but there is a growing understanding of the part that antioxidants play in our overall wellbeing.

High cocoa content dark chocolate in particular ticks all the boxes – it doesn’t get much better.

In the UK, we have always loved the taste of chocolate but quality is now recognised as a key component of the drink. I believe that shortly there will be specialist chocolate houses in the same way that the large coffee chains have taken off.

As most people know, the higher the cocoa content, the better the quality. This enables the chocolate to have less sugar, which is often used as a bulking agent, and can mask the flavour of indifferent or low cocoa content products.

What I came away with was a strong vision as to how Edgcumbes can help our clients move towards fulfilling the changing tastes of consumers. We can offer a wide range chocolate products to enhance any menu, from syrups to the heavenly thick hot chocolate adored by the Spanish. After all, they brought it back from the New World in the fourteenth century.

If you would like to learn more about chocolate and how to use it, Edgcumbes can be contacted on (01243) 555775 (www.edgcumbes.co.uk).

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FE OF E

The Coffee Clinic C

IC LIN

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!

Question Please can you help! We have a two group espresso machine that is only five months old. We have had to have four call outs to it since we got it and each time they say it’s the same cause.

The company that we brought it from has sent me three invoices for the repairs. On the

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.

Question I'm looking at opening a café in the near future after securing a lease on a shop. We have looked at a lot of equipment from fridges to cookers, and we are now looking for the most important piece of equipment - the coffee machine. We are in a tourist village so expect to be busy, but also have a seasonal turnover of staff. We are after an easy to use, high volume and fairly maintenance-free, reliable machine. What would you suggest?

Tony Y. Eaton, Norwich Answer Good luck! When you find it let me know we can corner the market! There are bonuses in your situation for both a traditional and a bean to cup machine. A bean to cup machine would give you a consistent coffee, lattes etc with a high turnover of staff, as the machine will do all the

service sheet it states that the solenoid valve was stuck due to cleaning powder not being flushed through? Can this be the fault all the time?

Peta, Cotswolds

work for you. These types of machine do require a longer cleaning process at the end of the day as you have to carry out a clean on the milk and coffee sections.

A traditional type of machine requires a more hands-on approach, but if you speak to your coffee supplier I would think they would be keen to train your staff on how to make a perfect coffee. These machines are easier to clean at night and in my (engineer) opinion these are more reliable as most of our call outs to bean to cups are caused by the milk section.

With a bean to cup you can invariably only make two drinks at a time, but with a traditional you could make up to six depending on the available space.

In my opinion, it would be a good idea to find a good coffee supplier and ask if they

will train your staff annually, especially your new staff, and if you can go for a traditional, as you’ll get more drinks out quicker, you will also have the theatre of coffee making. But if you feel like your staff turnover could be a large problem, then a high volume bean to cup would be the better option.

Answer Unfortunately, the answer is yes. Hopefully when you had the machine installed, the installer showed you through the cleaning and how to use the machine? If they didn’t, I would be calling the supplier and asking why not, as it is a procedure that you should be shown on installation. What is happening is that the cleaning powder that you are back-flushing your group heads with isn’t being flushed through correctly. Here’s what I advise my customers to do.

1) Put a blind filter in your group handle.

2) Put a quarter of a teaspoon of cleaning powder in.

3) Insert the handle into the machine and use the clean button or normally the RHS star button.

4) Run it for between eight to 10 seconds 5) Stop it.

6) Repeat stage four again.

7) Remove the handle and clean out cleaning detergent.

8) Re-insert clean handle.

9) Repeat step four again.

10) That completes the procedure.

You should then get a brush and clean the group seals.

I hope this helps and stops you getting any more call outs!

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NEW PRODUCTS

Newproducts Cooking with the care-free combi steamer Combi steamers are a great way for retailers to cook takeout food for customers, from pizza to pies to Danish pastries, bread, roast chicken, baked potatoes and even chips. However, these multitasking cooking machines use water and that means limescale, which is a major headache for users.

Now Rational's SelfCooking Center frees retailers from the worry of limescale build-up via a CareControl feature that flushes out the water-borne minerals that cause limescale deposits. And CareControl means there's no need to fit a water softener to the combi, because even in hard water areas the SelfCooking Center is

always limescale-free.

CareControl automatically monitors the SelfCooking Center and tells the operator when the unit needs cleaning and descaling. At that point, staff simply put a 'Care Tab' into the unit's drawer (call 01582 480388 or visit www.rational-UK.com).

Bake off with Pantheon Investing in basic equipment to enable a bake-off operation is, undoubtedly, a sensible and, potentially, very lucrative move - the evocative aromas of baking helping to stimulate appetites and increase sales.

For many cafés, space is the ultimate deciding factor, closely followed by cost.

Pantheon have addressed these issues by producing competitively priced, compact, yet high performing equipment, making a bake-off operation very viable. Pantheon’s compact CO1 electric convection oven (RRP around £596) is perfect for bake-off and, with its generous internal capacity, is small enough to be sited front

of house, while an interior light illuminates the products baking, giving added visual appeal.

Four sturdy interior shelves accommodate the maximum amount of pies, cakes, buns or loaves and an audible 120 minute timer ensures cooking times are monitored accurately (call 0800 046 1570 or visit www.pantheonce.co.uk).

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Index of members of the Café Society

For enquiries about the Café Society telephone Tony on: 01291 636333 tony@jandmgroup.co.uk MEMBERS Barista 108 The Rock, Bury BL9 0PJ Contact: Vicky Kay Tel: 0161 763 4161 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

Nilton Ltd. Lefkonico House, 505-507 Liverpool Road, London N7 8NW Contact: Tim Watts Tel: 0207 607 3162 t.watts199@btinternet.com Rhode Island Coffee Kearsley Mill, Crompton Road, Stoneclough, Radcliffe, Manchester M26 1RH Contact: Jan Horsefield Tel: 01925 417222 Fax: 01204 702339 jan_horsefield@ruia.co.uk 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 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 Ltd. - 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 Coffee & Chocolate - Cambridge Coffee 2 - Halesown Coffee Mania Limited - Cardiff Coffee Mocha - Salisbury Coffee Square Ltd - Bedford 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 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 Flavours - Castleford Forestry of Wales - Dolgellau Frangos, Rokos - London Giagtzis, Athanasios - London Glebe Street Limited - East Dunbartonshire 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 Joe & Al Bread & Butter Boutique London Joe Black Coffee & Tea - Bootlle 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 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 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 Niblock, Craig - Woolwich Nisa-Today's (Holding) Ltd - Scunthorpe Norman Knights - Wickford Nourishing Ventures - London Ovenmill Limited - Hastings Pacific Foods - Ireland Paddy & Scotts - Woodbridge Plymouth Land Commercial Limited Plymouth Portabrands Ltd - Latchington Precise Media - London Press Index Ltd - London Presswatch Media - London Proactive Communications Ltd - Solihull Publiciencia LTDA - USA Quickfire Tableware - Sheffield Ramsey, Dan - Welwyn Garden City Rapid Retail - Cheltenham 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 SSP Group Ltd - Weybridge Starvin Jacks - Swansea Tanias of Hempstead - London Tastes Catering Ltd. - London TFI Lunch - Brighton The Coffee Bean - Aberdare The Coffee Cart Company - Hereford The Flying Coffee Company - Cambridge The Hive Cafe - Nr Bridport The Olive Grove Cafe - Londonderry The Real Tea Company - Witney The Streat - Belfast The Wicked Coffee Company Ltd. Wetherby The Wordbox Group - Guildford Top Source c/o AMT Coffee - London Tossed - London Tuttle, Dave - Southport Universal Espresso Care - Aldershot University of Hertfordshire - Hatfield Valenzuela, Ruben Gonzalo Diaz - Chile 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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CHECKOUT

Subscribe today and keep in touch with your industry!

CAFÉ CULTURE is published six times a year and currently distributed at the promotional subscription price of £30 per annum (£60 outside the UK).

zine maga

For more information call 01291 636 338

Join us for the

The Café Society Awards 2011 Luncheon at the Roof Gardens, 99 Kensington High St, London, on Thursday 22nd March When seven awards will be presented by

Angela Maxwell OBE Former Commercial Director, Fracino and European Advisor to UK Trade & Investment.

TO ADVERTISE CALL PAUL STEER

TEL NO:

01291 636338

The seven award categories are: • The Café Society Award • The Café Innovation Award • The Café Design of the Year Award • The Café Food Award • New Product of the Year Award • Café/Coffee Bar Chain of the Year • Café/Coffee Bar Independent of the Year

Bean there Fixed that Repairs Servicing Sales Installation Delivery Training

Tickets (including lunch and win e)

£125 + VAT Tables £1125 + VAT See pages 12-13 for more details

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Glass Chamb G Chamber er Bread Aluminium Br read Warmer Warmer A djustable T hermostat Adjustable Thermostat rotection O verheat P Overheat Protection Steel Stainless Steel

SPECIFIC ATION SPECIFICATION 350 x 305 x 122mm Hotdof Capacity 30mmØ 12 Hot dof C apacity 3 18 Hot dog C apacity 20mmØ Hotdog Capacity

O nl y

£69.99!

220 v volts olts 450 watts watts Back to to base w warranty arranty Delivery Mainland D elivery M ainland UK £10.50

ee-mail: -m mail: sales@victorianovens.co.uk sales@vic @ torianovens.co.uk

E: info@coffix.com Tel: 0845 257 4316 Mob: 07790 402144

W: www.coffix .com

est.. 1980 est

Tel: T el: el 01902 351477

www.victorianovens.co.uk www ww.victoria anovens.co.uk FEBRUARY 2011 CAFÉ CULTURE 47

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