Cafe Culture Magazine - Issue 52

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magazine SEPTEMBER 2012 ISSUE 52

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

Perfect , n o i t a t n e pres premium quality

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NEWS

Welcome!

CONTENTS NEWS

There’s a busy time ahead for the café sector with the lunch! show this month (20 and 21 September, Business Design Centre, London), and Allegra’s European Coffee Symposium set to follow in November in Amsterdam.

In this issue we tackle the topic of a café’s food offering by looking at the catering equipment you can use, as well as the ingredients to allow you to tap into the latest trends. Espresso machines and bespoke blends of coffee also feature, and PR guru, Tim Prizeman, shares his ideas on how cafés can generate their own publicity.

Clare Benfield - Editor

4 Little Chef breaks historic mould with big move into take-away.

5 ‘Independent’ coffee town’s planners approve Costa

Opinions expressed in Café Culture are those of the contributors and not necessarily those of J&M Group Ltd or Café Culture. No responsibility is accepted for the opinions of contributors. Café Culture is published by J&M Group Ltd. and supports Café Society. It is circulated to managers, executives, buyers, retailers and traders in the café industry. © 2009 J&M Group Ltd

FEATURES 20 No small beans – the importance of a well sourced coffee supply.

opening.

6 Gruppo Cimbali ready to celebrate their first 100 years.

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 Tony Lorimer, Tel: 01291 636333 E-mail: tony@cafesociety.org.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

54 Kitting out your kitchen advice from Lincat’s Nick McDonald.

8 Major brands at franchise showcase.

EVENT PREVIEWS 14 lunch! 2012 18 European Coffee Symposium

ARTICLES 26 How to gain valuable publicity for your café – publicity ideas from Tim Prizeman of PRmyBusiness.

36 By express request – when only an espresso machine will do.

48 Food for thought – ingredients ideas and kitchen equipment advice.

PROFILES 44 Behind the brand – Cafe2U.

REGULARS 28 Coffee Clinic – your maintenance questions answered.

33 New products.

59 Checkout.

SEPTEMBER 2012 CAFÉ CULTURE 3

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Little Chef breaks historic mould with big move into take-away

Tea producers and UK consumers can interact via Tetley’s new facebook initiative.

The tales behind tea To support their commitment to Rainforest Alliance, Tetley has launched an innovative social media initiative, facilitated by popular social media site Facebook, to allow caterers (and consumers) in the UK to communicate directly with the very communities producing the tea they sell and consume.

The Facebook site already has over 65,000 ’likes’ and receives daily updates from tea producers in South Africa and Malawi who give an insight into their daily lives, the communities in which they live and what is involved in achieving and maintaining their Rainforest Alliance Certified™ status. Both caterers and customers can pose questions, respond to the posts left by the farmers and view photos and videos of life in and around a tea estate.

“The process of producing tea is as diverse as the range of flavours the hot beverage is available in. Everything from the initial planting and growing through to the blending and packaging are carefully controlled to ensure only the best ingredients go into our finished teas,” says Dorothy Sieber, marketing director for Tetley.

“As a brand associated with a quality, reassuring taste, Tetley has a large and loyal following of caterers and consumers and this initiative helps to open up dialogue between the tea producers, farmers and the caterers who sell our tea, rather than relying solely on communicating the sustainable, environmental message through the Rainforest Alliance message on the pack.”

Aside from learning about the tea production process and communicating directly with the farmers, caterers have the ability to post pictures of customers enjoying a mug of tea, enter discussions with others in the UK and use games and competitions to win prizes including samples, packs and other tea related prizes (for further information visit www.facebook.com/TetleysFarmers firsthand).

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Roadside restaurant chain Little Chef, which started out in 1958, has launched an all new dedicated take-away service called Little Chef Express, available at 11 Little Chef locations offering high quality food and drink for customers looking for better quality and value than is often found on Britain’s A roads or petrol stations.

The Express menu includes bean to cup barista coffee, tea and Cadbury’s hot chocolate, soft drinks and a range of meal deals including a breakfast bap and regular hot drink for £2.69, and a muffin and regular hot drink for £2.69, all to take away, and all food and drink has been sourced with a firm dedication to finding products that meet high standards of quality, taste, and ethical sourcing, say the company.

Little Chef has invested heavily in the take-away service to give customers access to tasty food and snacks at the speed they need to get back in the car and on their journey, and say that it is working to not only provide customers with food on the go but to also revamp its restaurants to bring consistency to the brand, with Little Chef Express being the first step of that journey.

All 11 Little Chef Express restaurants have been completely re-decorated with a focus on bright, simple décor and to champion Charlie, the Little Chef mascot who now features prominently on its brightly coloured take away cups and take away packaging. An additional 12 restaurants across Britain will also serve up the take-away option, coexisting alongside Little Chef’s traditional eat in space.

Graham Sims, chairman of Little Chef commented: “The birth of Little Chef Express

marks a radical move away from the historic ‘sit down and dine’ option for which Little Chef became famous. We will break that historic mould by offering customers quality food quickly via our Little Chef Express restaurants by aiming to serve up the best taste, best quality and best value that can be found on our A road network.”

Little Chef Express is now available at the following locations – Bangor, Barnsdale Bar South, Colsterworth, Huntingdon, Monmouth North, Monmouth South, Northop Hall, Sutton Scotney South, Sutton Scotney North, Warminster and Whiddon Down.

The full take away offer is also available in the following revamped Little Chef restaurants Amesbury, Black Cat, Doncaster, Fontwell, Ilminster, Kettering West, Markham Moor North, Podimore, Popham, Shrewsbury, Weston on the Green North, Winterbourne Abbas, Wisley South and York.

Grab a free sample of Pritchitts Millac Gold Pritchitts is giving caterers the chance to win an iPad, simply by trialling its cream blend, Millac Gold.

The dairy experts have launched a major culinary initiative that allows caterers to claim a free 1-litre pack of Millac Gold and discover for themselves the benefits the cream blends can bring to commercial kitchens in reducing prep time, wastage and simplifying the cooking process, claim the company.

The promotion will allow caterers to trial Millac Gold for free with the chance of landing an Apple iPad as a reward for their efforts.

“Pritchitts prides itself on being the chef’s partner in the kitchen,” says Simon Muschamp, head of marketing at Pritchitts.

“We want to give caterers who may not have used Millac Gold before the chance to put it through its paces without the commitment of investing in a case. There’s nothing to lose, trial it for free, tell us what you think and you could walk away with an iPad!” Caterers can request their free pack by going to www.pritchitts.com, calling 0208 290 7020 or by emailing millacgold@pritchitts.com. Following the trial, caterers can also fill out an online feedback form. Those that do will be entered into a free prize draw to win the iPad. The Millac Gold sampling drive, which is open to bone fide caterers in UK and Ireland only, runs until 31 October 2012 (while sample stocks last, refer to full terms and conditions)

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NEWS

‘Independent’ coffee town’s planners approve Costa opening The town of Totnes in Devon, which has become well known for its independent approach to coffee-retailing outlets (there are currently no branded coffee shop chains to be found there, but rather more independent names such as Totnes People’s Café) has now given the go ahead to Costa to open an outlet there, despite the heated protests of over 5000 locals who fear Totnes turning into a ‘clone’ town.

The protests of locals have centred around a ‘Clonestopping’ poster campaign depicting local baristas in the style of the film Trainspotting. With its New Age and ecofriendly reputation, Totnes has become something of a hotspot for independent cafés, as well as many other independent shops and businesses – an aspect which it is felt draws many people to the town in the first

place. It is claimed that although Totnes’s town council were all against the arrival of Costa, it was the planning committee who went ahead and approved things.

In a statement, Costa responded: “As the UK’s favourite coffee shop and one of the success stories of British business on the UK high street, we work closely with planning departments across the country to open new stores for the benefit of their local communities, creating new jobs and providing attractive and popular social meeting places. In the past five years alone we have created over 7,000 new UK jobs.

“Costa operates across a variety of different premises from out of town retail parks, to market towns and happily operates alongside existing retailers – both national chains and independents.

“We are very much aware that Totnes has a strong reputation for supporting independent retailers. But we would like to reassure people that Costa will not be a threat and instead aims to add new vibrancy by complementing the local offering. This has very much been the case in both nearby Frome and Tewkesbury where Costa has recently added to the mix of independent and national shops, moving into larger properties that have proven harder for small businesses to take on, while encouraging more people to come into the town centre and experience all that is has to offer.

“Our new coffee shop will provide another social meeting place for the people of Totnes, and we will endeavour to be part of the community, supporting many local community groups and good causes.”

SSP to run seven additional Starbucks coffee shops across the UK The latest Soho Coffee Co. & Grill at Roadchef, Strensham, M5 northbound.

New Soho Coffee Co format opens A new Soho format for the hungry motorway customer has become a reality with Soho Coffee Co. & Grill having now opened at Roadchef, Strensham on the M5 northbound.

It has the characteristic wood and stainless look of Soho outlets at home and internationally, and carries the usual Soho lines plus an all new Soho Coffee Co. & Grill hot food range.

Penny Manuel, director of Soho Coffee Co commented: “We have had great customer feedback in our southbound Soho store, praising the quality of our food. There is still very much a demand for hot food for our motorway customers.

We have simply applied our ethos of quality, flavour and freshness to develop an extended hot menu especially for them.

“Alongside our locally roasted fairtrade, organic coffee, our customers will be able to select from all our usual range of baguettes, paninis and wraps, homemade soups and pud’s, but also now be able to enjoy a full Soho hot breakfast with our homemade hot tomato sauce or a crispy hot fish sandwich with our own lemon and coriander mayo. With a dedicated kids range, both hot and cold, Soho is an ideal motorway stop for families.”

SSP, provider of food and beverage brands in travel locations worldwide, has agreed a deal to take over the operation of seven additional Starbucks coffee shops at airports across England, Scotland and Northern Ireland.

The outlets are at Heathrow Airport – T3 Airside, Heathrow Airport – T5 Satellite C Airside, Heathrow Airport – T5 Airside, Glasgow Airport – Landside, Glasgow Airport – Airside, Belfast International Airport – Airside and Manchester Airport - T1 Airside.

This agreement takes the total number of Starbucks stores operated

by SSP in the UK to 31, and the seven new stores will add a total of £10 million of sales per year, say the company. SSP operates 47 Starbucks coffee shops across the globe in total, and this number will rise to over 50 stores by the end of September. The new deal follows the recent transfer of two units at Liverpool Street station in London to SSP from Starbucks.

SSP has operated the Starbucks brand since 2008. Since that time, it has been instrumental in expanding the presence of the brand across Europe. This new deal has come about as a result of the company’s proven track record of maximising

sales for the Starbucks brand, underpinned by the SSP’s depth of experience and knowledge of the sector.

“Starbucks has been working with SSP for many years in the UK and Europe and it's clear that their expertise in travel locations puts them in the best position to grow the Starbucks business in these airport stores. Customers will continue to receive the same fantastic customer service and exceptional coffee that they have become accustomed to when visiting any Starbucks store,” said Kris Engskov, UK MD of Starbucks.

Andrew Lynch, CEO of SSP, added: “As the leading operator of food and beverage in airports and rail stations across the globe, we have a wealth of experience in taking world-class brands to the travelling consumer.

Working in partnership with a leading name such as Starbucks requires considerable trust, and upholding the reputation of such a brand is a considerable responsibility. This latest agreement is testament to our skill and expertise in this complex and demanding market and demonstrates Starbuck’s absolute trust in our abilities.”

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NEWS

Gruppo Cimbali ready to celebrate their first 100 years Gruppo Cimbali – the Milan-based umbrella company for the Cimbali, Faema, Casadio and Hemerson brands – says that it is poised to celebrate its first 100 years, describing it as an “important milestone”, as well as “a stimulating starting point”.

For some months, the group has been planning the celebrations for its centenary, including a new logo, entirely inspired by, and dedicated to, this milestone. Their M100 is a new flagship, traditional machine that Cimbali believe is the ultimate blend of technology and design, memory and future.

A monographic book, edited by Electa (telling the story of the company's birth and expansion in words and pictures) has also been commissioned and MUMAC (the museum of coffee machines) has been constructed. Conceived and desired not only to celebrate the company and its products, but above all to offer the community a cultural project with a strong value, say Cimbali, MUMAC covers an area of about 1500 square metres, and is set in a structure, now transformed, belonging to the Binasco production site as an example

of the re-use of an industrial zone to show the commitment to the re-qualification of the area.

This ambitious museum will be open to the general public and covers the history of coffee machines from 1900 to 2012, a century explained via the sub-division into six themed areas and encompassing the world's richest and best-preserved private collection (an overview of the production, cultural and design history of this sector, 200 coffee machines, including original bars from different periods and 15,000 archive documents).

“We're drawing closer to this anniversary with the knowledge that Gruppo Cimbali has

lived through a century of industrial history and culture with its espresso,” said company president, Maurizio Cimbali. “An important heritage that makes us proud, especially knowing that from generation to generation, we've managed to safeguard the real core of those values that, right from the start, inspired the work of the company's founder, my grandfather Giuseppe.

“This is a momentous milestone that finds us with immense enthusiasm and the desire to continue along this path. I believe the best way to celebrate is with the opening of the MUMAC museum of coffeemaking machines - a prestigious project and a cultural journey of great historical importance.”

New artisan coffee business opens first store in Amersham With Tesco providing financial backing in the form of a noncontrolling stake, Harris+Hoole is an exciting new artisan coffee venture to have opened the doors of its first store on Sycamore Road in Amersham and the business, led by Nick, Andrew and Laura Tolley (founders of Taylor St Baristas) say that they will be recruiting up to ten employees.

The Tolleys recognised a growing demand for great coffee from UK consumers and wanted to offer an artisan experience on the high street for the first time with Harris+Hoole aiming to bring a fresh approach to coffee, using the latest barista methods to deliver a premium product to the customers of Amersham.

The store has a range of expertly crafted coffee, loose leaf teas, premium hot chocolate, freshly baked cookies and cakes and continental-style breakfasts on

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Harris+Hoole have opened in Amersham. customers in the area and offer and will be supporting displaying local artwork in local suppliers. There is room for approximately 55 customers store.

The name Harris+Hoole inside with further seating harks back to two characters outside of the 1,700sqft coffee from Samuel Pepy’s diary when shop. The Tolleys say that they London’s first coffee houses are also supporting the were hubs for their local community through job communities. All stores will creation, meeting the needs of

share this ethos, but the look and feel for each location will be different and will reflect the surrounding area and customers, say the company.

Customers of Amersham will be offered the chance to get involved in the launch loyalty promotional card scheme which will offer five free items for one month. The complimentary items include three coffees and two snacks from the Sycamore Road store.

Nick Tolley, owner and cofounder of Harris+Hoole said: “We are really excited about opening our first store in Amersham. We picked the town because it’s a beautiful, historic area with a thriving community that we look forward to being a part of.

“Harris+Hoole is a warm, friendly and comfortable place for customers to eat, drink and socialise and we hope to create a welcoming environment for the local community.”

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NEWS

Major brands at franchise showcase

UK first for individual soya ‘milk’ and lemon juice portions

Some major UK food franchises will be offering career and business opportunities at the UK’s largest franchise event, the National Franchise Exhibition at the NEC, Birmingham (5 and 6 October 2012).

These will include McDonald’s, Papa John’s, Subway, Muffin Break, Sblended Shakes and Yo Yo Noodle, as well as many new international franchises including French restaurant La Pataterie, Australian chocolate café, Theobroma Chocolate Lounge, and the Spanish restaurant, bar and café Canas y Tapas.

At the exhibition, visitors will be able to meet representatives from these companies and discuss their opportunities to run a franchise business (the exhibition is endorsed by the British Franchise Association (bfa), the regulatory body for franchising in the UK, also meaning that all companies exhibiting have met the Association’s code of ethical franchising standards).

Alongside a wide range of exhibitors, there will also be a free, comprehensive conference and a packed programme of seminars presented by the bfa, including talks by McDonald's franchising recruitment and reputation manager Joe Zammuto. and James Fleck, franchise development manager at Subway.

The Growing Your Own Business Conference is another aspect to the exhibition, which will feature keynote speeches from successful entrepreneurs, sharing the secrets to how they grew their businesses and pitfalls to avoid in running your own business. Andy Fussell, founder of Fussells Fine Foods, will be explaining how he translated his love of local produce into an award-winning business in his keynote address ‘From overalls to the high street’.

“A visit to the show is the perfect introduction to the world of franchising, showcasing the wide range of business available including many major food brands,” says Adrian Goodsell, franchise exhibitions manager at Venture Marketing Group, organisers of the National Franchise Exhibition. “It puts visitors in contact with experts who can help them progress their career in the food franchise industry from research and funding through to becoming a franchisee.”

The exhibition will be open from 10am each day, closing at 5pm on Friday and 4pm on Saturday (to register, call 0844 257 8668, or visit www.franchiseinfo.co.uk. Callers can purchase tickets by credit card for £10 each or £8 each for two or more. Admission on the door is £15. Visitors can, however gain FREE admission by using the promotional code NPRFD when they register on the web site).

European dairy specialist, Miko Plus, has announced the imminent launch of its new range of Champion brand of tea and coffee additions, which will, claim the company, include the UK’s first, individual soya ‘milk’ portions and 100% lemon juice portions.

Miko Plus’s Paul Green said: “With an estimated six million vegetarians and vegans and eight million plus lactose intolerant people living here in the UK, not to mention the growing number of people who simply prefer non-dairy additions with their cup of tea and coffee, we knew that this particular group of consumers, who have been largely neglected by hotel and food service operators, would be very interested to hear about our soya and lemon juice portions.

“However, the feedback that we are now getting from caterers suggests that demand for these products could be even higher than we first anticipated.”

Miko believe that, in today’s challenging economic environment, UK food service

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operators need to be more pro-active and should follow the lead of the major supermarkets who have been quick to respond to new market trends, such as ‘free from’ foods.

“Whilst ‘free from’ is one of the fastest growing categories in the UK retail sector, where dairy free products feature prominently, it has been difficult for our hotel and food service operators to offer a non dairy addition for tea and coffee without incurring product wastage,” added Paul Green. “Now, however, with the introduction of our new, individual soya and lemon juice portions, forward thinking businesses can cater for the needs of all their customers without an increasing their operating costs”.

The Miko range, which also includes individual portions of semi skimmed milk and half fat cream, can be stored at ambient temperature and have a long, stable shelf life. Miko’s business partner for the UK and Ireland is the Progressive Food Company (email info@thepfc.co.uk).

Chinese tea varieties offer health benefits and flavour Lishi Tea has announced that it is now importing top quality tea blends from China that owners Wendy and Alex Boyd hand select on trips to China.

The couple discovered a shared love of Chinese luxury teas while honeymooning in China in 2005 and started Lishi Tea later that year.

“We didn’t just go there and have some tasty tea and decide that we could make money from importing it,” says Wendy Boyd. “Tea is a huge part of the culture there and the flavours and aromas and the whole culture that surrounds tea in China is just wonderful and that’s what inspired us to share it with our home country.”

Wendy and Alex Boyd say that it’s important that they personally choose what suppliers to use, as they’ve vowed to only import the best possible quality tea they can, and it’s this mark of excellence that sets Lishi Tea apart from other tea companies in the UK, say the duo.

“It might be a bit presumptuous to call ourselves experts in Chinese teas,” says Wendy Boyd, “but we have tried every variety of tea there is in China and we know what great tea is and our customers are not going to get anything less than what we deem to be the absolute best we can get.”

Lishi Tea carries a variety of Chinese teas that each have their own distinct uses

that are as varied as their flavours. Jasmine Pearl tea, for example, originates from Fujian Province where it grows at high elevation in the mountains.

“Among the Jasmine teas grown in China, the tea grown in Fujian Province has the best reputation,” explains Wendy Boyd. “It’s grown in many provinces but the Fujian Province tea is highly sought after. The tea leaf is bound with a Jasmine flower and hand rolled into a pearl, giving the tea its name. It's been customary for decades in northern China to serve Jasmine Tea as a welcoming gesture to guests. It is associated with anti-oxidants and acts as a relaxant, helping to put people in a calm mood.

“Our specially picked Iron Goddess Oolong Tea is a spring Tie Guan Yin. That means that it's harvested around Li Xia, the start of summer, and has the best overall quality because it’s thoroughly baked in the original style of preparing the buds and leaves for tea.”

Oolong tea is often used in Gongfu Tea or Kungfu Tea ceremonies and is said to help maintain healthy bones and teeth, along with providing you with more energy.

Whether for health, hospitality or happiness, Lishi Teas say that they have a variety for anyone who wants to explore, or who has already come, to love the world of Luxury Chinese teas.

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NEWS

Marley Coffee ‘Shares the Love’ with Crisis and Switchback Partnership

Gourmet coffee company, Marley Coffee (founded by Bob Marley’s son, Rohan) has joined forces with charities Crisis and Switchback to help local young people excluded from the labour market back into the workplace to re-skill.

The initiative is aimed particularly at ex-offenders, care leavers and those with experience of homelessness.

Inspired by Marley Coffee’s commitment to supporting local community programmes, the team will be given expert handson training and paid work opportunities as Marley Coffee hits the road with its Piaggio Coffee Cart this summer at music festivals and events throughout the UK, including the Jamaican-themed Puma Yard to celebrate the global sporting events taking place this July and August in London, the reopening of Marley Way in Brixton, the One Love Reggae Festival and the Notting Hill Carnival.

“This is a great opportunity for local people, particularly facilitating those marginalised from the mainstream employment opportunities, to access employment and education whilst experiencing new challenges and ‘tasting’ success,” said project coordinators Miranda La Crette and Andy Gold.

“Although it can feel like a small step giving someone their first day of formal paid work or

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their first experience of a real workplace for those young people involved, it is a big step in shaping where they go with their lives and defining the positive path they continue to tread.”

The collaboration forms part of a strategic phased programme which they hope will see the introduction of coffee tasting and training sessions, working with the likes of Young Offenders Institutes, Prisons and Youth and Community Centres. Their aim is to deliver short, sharp coffee skills sessions with a focus on increasing young peoples’ awareness of the career opportunities available to them in coffee (from beginnings as a junior barista right through to business management and even green coffee buying for example).

Representing Marley Coffee UK, Guy Wilmot, operations manager at Blue Mountain Coffee (Europe) Limited, added: “Marley Coffee as a brand strives to support communities and the environment through organic, sustainable and ethical practices with a proportion of all profits going to relevant charitable foundations. We are delighted to be working in partnership with Crisis and Switchback as part of a long term commitment to help drive positive change, self belief and encouragement.”

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RETAIL NEWS

First espresso coffee capsule compatible with Nespresso machines CaféPod launched its first ever range of espresso coffee capsules in Waitrose stores nationwide in August, comprising three varieties of quality blended coffee (Intense, Smooth and Light & Lively).

Each range comes in a box of 10 and a further decaffeinated variety is also available. They are the only capsules available on the high street to be compatible with Nespresso machines, claim CaféPod, enabling consumers to replenish their coffee stocks easily, without having to rely on bulk online orders or searching for specialist shops.

Globally, coffee capsules are showing significant growth as they meet two key consumer drivers in the category of firstly quality, and secondly, convenience. Europe specifically, has been experiencing a boom in the Nespresso–compatible coffee capsule market, with some competitor brands expected to sell over half a billion units this year according to the FT , and 31% sales growth globally of single-serve coffee last year according to Eurominitor data.

CaféPod is the brainchild of friends Peter Grainger, Simon McWilliams and Brent Hadfield, who wanted to capitalise on Europe’s ever-growing passion for singleserve coffee capsules.

“CaféPod capsules deliver a high quality espresso through using pure ground coffee

beans in a format that is quick, convenient and mess-free. We have identified a third key driver of accessibility and ease of shop for consumers. By making high quality coffee capsules available to supermarkets and retailers, CaféPod is able to meet a consumer need that is not being met by other premium quality coffee capsules,” says Philip Banfield, CaféPod’s commercial director.

“Furthermore, we are proud to have sourced all our materials from UK supply partners and to be launching a quality product that is designed and manufactured in Great Britain.”

Working alongside award-winning UK roasters Lincoln & York, CaféPod is also ensuring that their customers will be getting the very best quality coffee, with each capsule comprising of carefully crafted bespoke blends unique to CaféPod. “The launch of CaféPod reflects the growing desire for consumers to enjoy quality measured espresso coffee in their homes, that replicates the experience of coffee on the high street,” adds John Thompson, CaféPod’s master blender, who has had over 15 years of experience in speciality coffee.

Fracino brews up a storm with retail giant John Lewis Fracino’s sweet taste of success as the UK’s only manufacturer of cappuccino and espresso machines continues with the addition of household giant, John Lewis, to its client portfolio.

The manufacturer’s Piccino machines - which can make two coffees simultaneously and up to 50 espressos in one hour – are now available at John Lewis Oxford Street and online, and will extend to stores throughout the UK from October (the retailer will also be stocking two other stylish coffee machines from Fracino’s range - the Cherub and Heavenly).

Founded in 1963, the family-run business based in Aston manufactures over 3,000 machines a year, enjoying a 50% market share in the UK. Together with John Lewis, its high-profile client portfolio also spans Costa Coffee, Patisserie Valerie, Druckers coffee shops,

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John Lewis now stock Fracino’s Piccino machine.

Pathfinder pub chains and Greene King.

The last 12 months have seen a series of milestones as the manufacturer expanded to a new purpose-built

headquarters next to its existing premises and invested over £1million in cutting edge machinery. Fracino is also expanding its global export reach, which now spans every continent and accounts for 25% of total turnover.

Fracino’s MD, Adrian Maxwell, said: “It’s a tremendous honour to have been approached by John Lewis – an accolade which reflects our ethos of striving for world-class manufacturing standards and innovation. We’re looking forward to a long and fruitful partnership with this esteemed retailer.”

Greg Easton, acting buyer for John Lewis small appliances, added: “Coffee is a very strong area for us and we are committed to offering our customers a wide range of high quality and innovative designs. We expect the new Fracino machines to be a popular addition to our coffee assortment.”

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NEWS

SHORTS

Douwe Egberts launches new flavoured instant coffee Douwe Egberts is launching its first flavoured instant coffee in the UK, hoping to drive sales by recruiting younger and noncoffee drinkers to the category, whilst encouraging existing consumers to increase their coffee repertoire.

This new range from Douwe Egberts, the Flavour Collective, has taken inspiration from the consumer desire to personalise along with the out of home coffee shop scene popular with younger consumers. The premium freeze-dried instant coffee is infused with a variety of flavours, offering coffee shop flavours at home or in the office, say the brand.

Launched in store August and containing just two calories per cup, the Flavour Collective can be served hot or iced and features Smooth Caramel, Roasted Hazelnut and Delicate Vanilla.

Corrine Hopwood, marketing director of Douwe

Egberts UK, said: “This new flavoured instant range is the first of its kind from Douwe Egberts in the UK. Our master blenders have worked hard to develop three distinct and delicious tasting coffees, inspired by coffee shop flavours and the consumer desire to personalise, each one with its own distinct flavour characteristics.

“In a category where one of the biggest challenges and long term threats is the low penetration of younger consumers, we believe The Flavour Collective will help to attract new younger shoppers to the category, whilst encouraging existing coffee lovers to increase their coffee & hot beverage repertoire.“ The Flavour Collective range from Douwe Egberts is available in selected Sainsbury’s stores nationwide with a RRSP £2.99 for a 50g jar (25 servings). Other retail listings are to follow.

NEED A SLEEVE OF TAKEAWAY CUPS, NOT A BOX? 20 CHAI TEA BAGS, NOT 2000?

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Milk price unrest The recent announcement by four major dairy processors (Robert Wiseman, First Milk, Arla Foods UK and Dairy Crest) that they intended to cut the price per litre they pay their milk suppliers sparked protests from UK dairy farmers and the public. Most recently, 30 farmers from FFA (Farmers For Action) blockaded a Muller’s dairy plant in the Midlands. In a draft deal brokered by the government, proposals for a voluntary code of conduct have been drawn up, aimed at giving farmers more bargaining power.

All change for PAYE From April 2013 there will be a new way to report PAYE in real time - Real Time Information (RTI). At present, employers tell HMRC what deductions they have made from employees’ pay at the end of the year. Reporting PAYE in real time will ensure that employees’ tax records are accurate, so they won’t face big PAYE overpayments or underpayments at the end of every tax year and will also provide accurate records on wages and tax for the forthcoming Universal Credit, so eligible employees will get the right amount of benefits or tax credits every month.

Cake & Bake Show 2012 The Cake & Bake Show will be taking place at Earl’s Court in London on 22 and 23 September 2012 with visitors being treated to expert demonstrations, hands-on workshops, competitions, a food market and stands selling the latest baking equipment, ensuring their every baking need is catered for. The show aims to offer everything the home baker, sugarcrafter, cake eater, amateur enthusiast or professional baker needs.

Gluten-free demand More than seven out of ten consumers feel that pubs, hotels and restaurants are failing to cater for the needs of a growing gluten-free audience, according to independent research commissioned by cake company Almondy, whose range of crunchy almond-based cakes is gluten-free. Their survey found that 27% had bought gluten-free products with 71% feeling that catering outlets were failing to do enough to provide food for coeliacs.

Win £250 holiday vouchers!

Puratos has announced the launch of a new Puratos UK web site (www.puratos.co.uk) with information on Puratos products and services in the UK and from the group as a whole, catering for all customer requirements from the Artisan baker to Foodservice, Retail and Industrial customers. To celebrate, Puratos is offering visitors the chance to win £250 holiday vouchers. Simply fill out your contact details on the web site to be automatically entered into a free prize draw (terms and conditions apply – see web site).

Calling all business owners…

Do you have kids over the age of 18? Would you like your kids to learn the ropes of the family business? Are you keen to kickstart their career? If so, you could be part of an exciting new Channel 4 project. Two Four Broadcast are currently piloting a new series and would love to hear from you. They can be reached on 0207 438 1826 or via email – familyinc@twofour.co.uk.

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PREVIEW

lunch! show announces big name seminar line-up lunch! – the UK’s leading trade event for the out of home food and drink industry, has unveiled its full Working lunch! Theatre line-up for 2012.

Pret’s journey Running throughout the two day show over 20 and 21 September 2012 at the Business Design Centre in Islington, London, this year’s sessions have been specifically chosen to enable lunch! attendees to maximise their business opportunities using the latest market trends, plus insights and information from high-profile brands and industry leaders. lunch!’s free training and education programme is renowned for attracting ‘inspirational’ big names from the food to go retailing and contract catering industry and this year is no exception with Pret A Manger’s director of food Caroline Cromer, and street food champion, TV presenter and journalist, Richard Johnson, heading up the impressive list of keynote speakers confirmed to appear in the Working lunch!

Theatre (sponsored by Magrini).

“Talking at lunch! is a great opportunity to spark debate and conversation around some of the challenges we are all facing in the industry,” says Caroline Cromer about her opening day keynote ‘Pret: Our 25 Year Vision’.

Launched in 1986 to provide “honest, natural food to the masses”, Pret A Manger has seen many changes in the out of home market in recent years.

Given that food on the move has never been more popular, Caroline Cromer says the growing trend amongst UK consumers to seek more sustainable, natural food and drink products, ensures that big name suppliers like Pret, who have championed their vision of producing handmade, natural food for over 25 years, have a

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wealth of retailing experience to share.

Street food Richard Johnson meanwhile will be discussing another key trend currently transforming consumers’ expectations of eating out of home entirely in ‘Street Food Revolution’, taking place on Friday 21 September.

“The success of street food is about a change in Britain's food culture,” says Richard Johnson, whose British Street Food Awards first burst onto the scene in 2010. “We don't want starter-main course-dessert any more. We want tapas, and tasting plates. We want supper clubs and pop-up restaurants.

We want a bit of fun served up with our dinner. And cafés, delis – food businesses everywhere – would do well to understand that.”

Whilst the street food concept itself is nothing new, it is innovative vendors like lunch!

2012 exhibitor the Pembrokeshire Beach Food Company (whose Cafe Môr won the 2011 British Street Food Best of the Best Award), that have really helped take it to the next level – as well as indoors.

Street food’s eye-catching menus, packed with tasty, often locally-sourced, cuisine thrives on differentiation and “sells on its freshness” points out Richard Johnson, who is keen to demonstrate how the flexibility, convenience, and affordability of this revolutionary trend can offer huge benefits to out of home food and drink retailers.

“Street food sells on its freshness. Whether it’s Dominic the barista at the Caffe Banba cart, grinding only the beans he needs (so that his coffee tastes alive rather than dead) or Rich

at Hall’s Dorset Smokery actually smoking the fish in front of you, it’s all about immediacy. Add in a touch of theatre, with traders making churros dough or throwing their crepes in the air, and you’ve got a winning formula. Indoors or out, successful street food has got something to teach everybody,” enthuses Richard Johnson.

Market insight Other notable session highlights will include the Key Findings from the 2012 Sodexo Lunch at Work Report, to be hosted by Simon Stenning, foodservice strategy director at Allegra, and which will include significant insights from over 2,000 consumers on the importance of lunch to the health and wellbeing of adults at work.

In addition An Appetite for Insight, will see Horizon’s director of marketing and business development, Emma Read, using hard data combined with 25 years of experience within the foodservice industry to explain what emerging trends and growth opportunities within the lunch market means for manufacturers, distributors, operators and the industry as a whole.

Plus, there’s also lunch! appearances from Stefano Nicolai, founder of Spianata&co®, and Vincent Mckevitt, founder and ‘top

tosser’ at Tossed, who’ll mark their show debut with a compelling look behind the scenes of their respective businesses in ‘Branching Out Expanding Your Empire’, which will draw on their own experiences of going from being a single site operator to a successful branded multiple.

"Innovation in our industry is key. At Spianata & Co we are constantly trying to come up with new ideas, recipes and products and in this sense lunch! is a fantastic catalyst, inspiring us every year,” comments Stefano Nicolai.

Smoothie Championships It’s not just the speakers at lunch! that promise to draw in the crowds however. The popular British Smoothie Championships (sponsored by Magrini), taking place on Friday 21 September, and the Innovation Challenge Live! (on Thursday 20 September), are both back on the menu for 2012.

The Innovation Challenge Live! Will also offer a unique opportunity for visiting buyers to see participating exhibitors ‘pitch’ their new product innovations and ideas live to an illustrious panel of industry judges. Often the first port of call for buyers looking for the next big seller being launched onto the market, all new products entered into the awards will be on display in the Innovation Challenge Showcase throughout the event. lunch!, will take place at the new venue of Business Design Centre, Islington, London, on 20-21 September 2012 (for further information and to register for a free trade pass, visit www.lunchshow.co.uk).

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PREVIEW What to see Pourtoi Artisan Chocolatiers (stand IZ32), multi-award winning dedicated gluten free artisan bakery will be launching a range of individually wrapped, award winning Cinnamon Pecan Blondies and seriously Chocolatey Brownies, together with the addition of three new double chocolate Cookie flavours (Double Choc Fruit & Nut, Double Choc Pecan and Double Choc Chilli) to complement our expanding range. A small range of ‘tray bakes’ will also be introduced.

Award-winning pastry specialist Pidy will unveil a groundbreaking healthy canapé range based on fruit and vegetables, plus new flavours of ready-to-fill sable tartlet shells and their stand theme will be food to go – Continental Style, focusing on pieces suitable for slicing, hand-held and takeaway.

There will also be the debut appearance of The Fabulous Bakin’ Boys (Stand 344) Established in 1997 by entrepreneurial brothers Gary & Jon Frank, the Bakin’ Boys have gone from strength to strength as a leading popular baked goods manufacturer.

Synonymous with fun, innovation and great quality, the Boys will be showcasing their exciting new Impulse range of Muffins, Flapjacks, Loafcakes and Slices.

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Mission Foods will be launching fruited flatbreads to be enjoyed on their own or with toppings to be enjoyed throughout the day whether at breakfast, afternoon tea or with ice cream as a dessert treat.

Easy Bean (Stand IZ-41) will launch a new seasonal speciality as part of their range. With autumn in mind, the delicious Italian Pasta e Fagioli will be available to retailers in September. This is true rustic cuisine from Italy – borlotti beans and orecchiette pasta with porcini mushrooms, celeriac in a creamy sauce.

Dempson is pleased to announce a ground-breaking new handmade carrier bag concept that’s perfect for carrying larger food products such as cake, pizza and sushi.

To be marketed at cafés, takeaways, restaurants and retailers, the bag benefits from having a fold over seal to prevent tampering, ideal for the food market. The bottom of the bag is flexible and strong to make sure that it can hold different sizes. Branding is also available to give a unique feel unlike anything else on the market.

Just Crisps (stand IZ-37) have launched their new 150g “share bag” range in their two award winning flavours - Sea Salt and Black Pepper & Sea

Salt as well as in the popular Mature Cheddar & Red Onion variety – and will be at the show.

Breckland Orchard will launch a new Plum and Cherry flavoured drink to joins their seven other varieties of Posh Pop to create a virtual orchard of English-inspired tastes. All are gently carbonated and available in 275 ml bottles – perfect for on the go consumption. kff will be present and supply a diverse customer base with an extensive range of frozen, chilled and grocery products, many of which are ideal for coffee shops and those with a ‘Food-to-Go’ offering. Essentials like muffins, bagels and cupcakes can be found alongside other more innovative ‘grab-and-go’ products. As sandwiches are considered to be one of the most integral product categories for the Food to Go market, selecting the right sandwich fillings for your business is essential. The Purple Pineapple range, brought to you by kff consists of a variety of over 60 high quality hand produced fillings!

Following on from the launch of café delice, winning Gold for the new Toblerone Pasty in the Innovation Challenge and generating an impressive number of new

business leads, Delice de France are building on the success of 2011 and will be at lunch! The brand will be focusing on core product lines, quality and service and highlighting the latest product innovations. The look and feel of the stand will be similar to the new catalogue, showcasing a French ‘shabby chic’ look featuring wooden tables and crates as well as hero product photography and lifestyle shots which champion its bakery expertise.

“We are delighted to once again be hosting a stand at the prestigious lunch show! The event is a great opportunity for us to engage with our customers, share insights and of course showcase our latest new products to market. We are looking forward to sharing the latest trends, laying on a bakery sampling treat, and hearing first-hand what our customers think. Delice de France’s product and sales experts will be on hand at our stand to advise visitors on how they can make the most of their product offering, and how they can turn the latest bakery trends into profits for their business,” says Isabelle Davis, brand communications manager at Delice de France.

Simply Ice Cream, Kent’s premier artisan ice cream producer, has created a delicious limited edition Pumpkin flavoured ice cream in time for Hallowe’en this year.

The new Pumpkin flavour will be joining Simply Ice Cream’s multi-award winning range for a limited time only, and the company will be at lunch!

Kimbo UK will be sampling their fabulous and authentic Neapolitan espresso blends at lunch! and also demonstrating their coffee machine ranges which include traditional espresso, twin group capsule systems and fully automatic bean to cup systems. With engaging and free crockery, sales support and exceptional barista training they encourage UK caterers to trade up to the real Italian experience and capitalise on the profits to be made from top class coffee.

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ADVERTORIAL

Eat, Drink, Chew, For Extra Profit WORTH £254m a year , chewing gum represents a huge opportunity for incremental sales for food and drink outlets. Research from Wrigley, the UK’s number one chewing gum brand, highlights that 85% of customers think it is a great idea to have chewing gum after eating and drinking ; making gum the perfect complimentary offering.

Chewing sugar-free gum, especially after meals and snacks, is scientifically proven to be beneficial to dental health which is why Wrigley launched its campaign to promote good oral health care on-the-go, “Eat. Drink. Chew, Extra.” earlier on this year.

The Park View Café in Manor House, London, has been successfully stocking gum for six months. Here owner Ayhan Numan explains how his tillpoint display has helped drive sales: “Following a visit from a local Wrigley representative six months ago, I decided to start stocking gum for the very first time. I was a little dubious at

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first but it proved a hit with my regulars in just the first week.

“We have a small counter top unit, which holds an outer of Extra® Peppermint and Extra Ice® White. Both products have been selling really well, especially during the peak lunch period. For something that doesn’t take up much room on my counter, I’m seeing big results.

“I’d definitely recommend stocking gum to other food and drink outlets.”

Do you run a food or drink outlet and are looking to maximise your incremental sales?

Then contact the Wrigley display hotline on 01752 752094 or visit www.wrigley.com.

SEPTEMBER 2012 CAFÉ CULTURE 17

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EUROPEAN COFFEE SYMPOSIUM

European Coffee Symposium,

Amsterdam 2012 The coffee shop and foodservice elite will be heading to Amsterdam this November in order to attend Allegra’s annual European Coffee Symposium which will be taking place at The Passenger Terminal (below), Amsterdam from 20 to 22 November 2012.

Connecting people Now in its fifth year, Allegra’s European Coffee Symposium has certainly made waves when it comes to connecting people, inspiring thought-provoking debate and playing catalyst to some rather large business deals across the panEuropean coffee shop and food-to-go market.

According to Allegra Strategies’ Project Café Europe 2011 report, the European branded coffee shop market (22 countries) was estimated to stand at 11,766 outlets in October 2011 and is forecast to grow at a compound annual rate of 5.4% over the next three years to reach 13,788 by 2014.

At a time when businesses place a premium on innovation and connecting with new customers, this prestigious event will be setting out to provide insight into new ways to elevate standards across this ever-growing sector as well as unparalleled business development and networking opportunities.

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A two day, action packed programme This established event annually brings together around 400 senior industry leaders for an action packed two day programme.

Day one will play host to Allegra’s Supply & Innovation Day, a Study Tour of

Amsterdam’s top coffee bar destinations as well as the prestigious European Coffee Awards.

The flagship European Coffee Symposium conference will take place on day two.

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EUROPEAN COFFEE SYMPOSIUM

Supply and Innovation – Day One Allegra’s Supply & Innovation Day will be held on 21 November. The day boasts a tailored business development solution that helps innovative suppliers and senior buyers connect and establish meaningful business relationships through a tailored one-to-one meeting programme.

It is the ultimate tool for senior industry buyers and key industry suppliers wishing to explore new supply chain opportunities and stimulate new product development through an intricate meeting allocation process that ensures that only mutually-matched relevant meetings take place.

A Study Tour of Amsterdam's café culture will run simultaneously during the day, providing participants with a valuable opportunity to experience Amsterdam’s vibrant coffee bar culture.

The evening will see delegates congregate for the European Coffee Awards and gala dinner - the most comprehensive and prestigious recognition of excellence and contribution in the European coffee industry.

Thought-provoking speeches – Day Two Fuelled by contributions from industry thought leaders from across Europe and the expertise of leading-edge market analysis from sister company Allegra Strategies, the Symposium on the second day (22 November) will set out to provide key decision makers with ready-toimplement market insight, innovative ideas and enhanced networking opportunities.

This year, the highly regarded symposium programme will address key

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themes such as quality and customer experience in regards to obtaining and retaining customer loyalty. The programme will also cover brand differentiation, regional success and opportunities abroad, cross cultural challenges and the role of coffee shops in community. An exciting speaker line up will be unveiled in the next few weeks.

Last year’s event in Berlin saw speakers such as Michelle Gass (President EMEA, Starbucks), Andy Marshall (COO International, Costa Coffee), Maarten Dekker (B2B

International Operations Manager, Nespresso) and James Hoffmann (CEO and founder of Square Mile Coffee) share their thoughts.

The event is being proudly sponsored

by United Coffee, Solo Cup Europe (now part of Dart Container) and Brita Professional.

For further information about the European Coffee Symposium, European Coffee Awards and Supply & Innovation Day, visit www.europeancoffeesymposium.com, or contact rnewbery@allegra-events.com.

About Allegra Events Allegra Events, part of Allegra Strategies, helps the world’s best companies develop knowledge and contacts to drive sales and business performance. It adds business value by creating interactive events that engage and inspire audiences.

By providing a 360° overview of the market place, it helps brands build stronger bonds with consumers to develop new business relationships and reinforce existing partnerships.

Allegra Events organise three flagship B2B events across the UK and European foodservice sector - the UK Coffee Leader Summit, Restaurant Leader Summit and European Coffee Symposium, as well as consumer event The London Coffee Festival which launched in spring 2011.

About Allegra Strategies London-based management consultancy, Allegra Strategies, publishes the most comprehensive research ever conducted on the European and UK branded coffee shop market: Project Café UK and Project Café Europe. With 14 years of research experience in the European branded coffee shop market, Allegra Strategies is recognised as the thought leader and the most trusted source of information in the industry.

2013 Events Programme ■ UK Coffee Leader Summit | 26-27 March 2013 ■ London Coffee Festival | 25-28 April 2013 ■ Restaurant Leader Summit | 18-19 June 2013

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COFFEE

beans No small

It’s essential for independent coffee shops to offer high quality coffees – indeed, in the search for something different to the chains, this is often the very reason why customers will seek out and then frequent an independent outlet. By necessity, this invariably brings independents into contact with small scale coffee roasters and suppliers who are usually able to offer a bespoke and ethically sourced product with taste impact, as well as an intriguing back story to further help grab customer attention.

Important “The UK coffee market continues to grow every year, with one in 10 adults visiting coffee shops on a daily basis in 2011, compared with one in 16 in 2009, according to research from Allegra,” observes Martin Sheridan, managing director of Ferns Coffee, who can claim 120 years of roasting knowledge and expertise.

“Never has it been more important to create a point of difference and add value in line with growing consumer expectation.

And, for many, that point of difference has come from offering a bespoke signature blend that sets them apart from competitive establishments.

“Now a major source of added value for many cafés, we’re seeing a strong demand for the individual blends we create, delivering premium and unique coffee flavours, through applying years of experience in blending and roasting coffee beans.”

Ferns is a fast growing blender and roaster of specialist coffee ranges and also provides a range of systems based on an individual approach to catering establishments’ own footfall and coffee offer. Recent innovations include the launch of Sassetta, which was developed in response to their café customers, giving them a boutique premium coffee at a reasonable price.

“We’ve also been supporting Sassetta through point of sale to make sure our customers’ own clients are aware of their unique blend. This includes material to drive their own loyalty scheme. After all, the innovation is as much about the marketing as the product itself,” adds Martin Sheridan.

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Direct source and supply Adeline and Scott Vining of award-wining Weanie Beans (a Smarta100 winner and placed in Future 100), for example, describe themselves as a coffee shop without walls, making coffee at their permanent stalls in and around London, as well as at events such as festivals, other events and private parties across the country, having most recently secured a contract to supply the Ally Pally (Alexandra Palace, London) with coffee.

Adeline Vining originally started working in the world of coffee at just 16 with Whittards, becoming a buyer for them by the time she was 18. Now, however, running her own coffee supply business, she is buying direct herself, which, she feels, gives more visibility in terms of knowing exactly where your coffee is

coming from, who’s made it, and the story behind it via direct contact with the producer.

“People are looking for something different and bespoke, as well as a tailored service,” reports Adeline Vining.

“There has been a move away from fairtrade as you are having to take the opinion of a third party when it comes to learning about what they are doing and investing in back in the region where the coffee was produced.”

Weanie Beans (www.weaniebeans.com) use several local, small batch roasters in London, plus one large roaster up north and at any one time, Adeline Vining estimates that she is selecting from a range of 40 to 60 coffees on offer from her small suppliers who are typically roasting 100kg at a time.

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COFFEE In turn, she can then usually offer her own customers a range of 18 to 20 coffees, and works on a four week turnover, meaning that her coffee is always fresh and ready to use, and unlikely to be sitting around for long. This approach also means that there is always something new to consider and choose from for both coffee sourcer and coffee buyer alike.

Usually, their coffee is roasted by their suppliers on a Wednesday, ready to be shipped out on a Thursday for delivery on a Friday and in time to be used at the weekend, and they are currently successfully supplying coffee businesses in Manchester and Dorset as well as London.

When it comes to different types of coffees, Adeline Vining reports that she has a personal preference for African coffees, so when selling coffee via her own mobile and pop up coffee stalls, she will often tend to enthuse about African coffees and sell a lot of those in the process. Central American coffees and Ethiopian coffees continue to be popular and sell well, though, and customers are definitely swayed by good, evocative descriptions (perhaps an area outlets could improve upon, feels Adeline Vining).

Over the last 18 to 24 months, there has been a real increase in the demand for, and interest in, single estate coffees, observes Adeline Vining, as people become more and more educated about coffee, whether that be via an ever widening selection of coffees at their local supermarket, travel and holidays abroad, or simply having been able to sample a greater variety and choice at their own local independent coffee shop.

“Things have come on a lot in terms of time and development,” says Adeline Vining.

“Many independent coffee shops are also very passionate about their coffees.

We encourage our customers to learn more about our coffees, and we provide background notes and crib

Adeline Vining of Weanie Beans. sheets for them, which in turn helps them to inform their customers.”

Good, independent outlets (Weanie Beans supply 18 independent coffee shops) like to get to know the full ‘story’ behind a coffee – where it comes from, its taste profile, as well as how the money they’ve paid for it with is likely to be used once back in the region where the coffee was grown.

Such credentials are increasingly important to consumers with eye on the ethics of what they are eating and drinking.

“We have a coffee from a co-operative in Guatamala, for example, where some of the money is invested in the water systems for the local town, helping to ensure that all the inhabitants can have access to clean water for their washing and drinking,” says Adeline Vining, who also sees a time when she will be roasting coffee herself, and is in fact already planning to take delivery of small roaster in order to roast small 250 to 500g batches on an experimental basis. “It helps to get staff excited about coffee!” she reveals.

Coffee club The forward thinking local roastery, Small Batch (www.smallbatchcoffee.co.uk), have recently announced the launch of their very own Coffee Club - a brand new subscription service to help ensure that outlets never run out of exceptional coffee, whilst keeping bang up-to-date with expert advice.

Every two weeks members receive a 250g bag of coffee containing specific tasting notes and brewing guidelines written

by Alan Tomlins, the chief roaster for Small Batch. Coffees range from exclusive previews of new releases, to Cup of Excellence winners and even microlots - a specific single-origin coffee from a single estate or farm.

Small Batch say that they are looking to interact with customers on a regular basis so the club will encourage members to drop in and provide regular feedback on flavours plus pick up advice on brewing techniques.

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COFFEE

Roasters and coffee suppliers can help with advice on alternative brew methods such as a siphon bar.

“I am in charge of the entire coffee output so source and purchase green coffee, create roast profiles and put together blends. I love my role in the company: I get to spend most of my day sourcing, tasting and roasting amazing coffees but still have the day-to-day involvement with the customer,” says Alan Tomlins. “Also, I am travelling to Ethiopia and Kenya this autumn to visit some coffee farms, which will be amazing!”

Small Batch Coffee Club costs £42.50 for three months, or £80 for six months, which includes post and packaging with the subscriptions offering a good opportunity for independent outlets to be able to sample something different on a regular basis.

And if you feel inspired to learn more about the art of coffee making, Small Batch say that they will be launching their first dedicated Training Centre and Coffee Shop in Seven Dials, Brighton this September. The bank vault in the building will host an espresso-training lab and there will be seating for 50 in the café. With an emphasis on social get-togethers, every Friday Small Batch say that they will host a ‘happy hour’ between 5.30-7.30pm and it will be here where friends and members can enjoy coffee, as well as UK beers and locally sourced produce.

Small Batch Coffee Company currently has three sites and two coffee carts located in Hove and at Brighton Station. All of their coffees are lovingly grown and nurtured by talented and professional farmers, say the firm, purchased directly by their import partner at fair and sustainable prices that are significantly higher than the Fair Trade minimum (Small Batch also work with drop4drop - a global charity initiative that works with drinks companies to bring clean drinking water to the developing world).

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Opportunities As a speciality roaster, Small Batch have also seen the market for great coffee grow significantly in the last few years. More and more cafés now want more than just a great espresso blend, confirm the company.

So as to stand out from the crowd, the better coffee shops (and their customers) are demanding guest coffees, varying brew methods, detailed provenance information and in depth tasting notes. Public cuppings and brewing classes are becoming increasingly common and most shops now sell a wide range of home brewing equipment. This is all great news for roasters and outlets, and has led to a greater public understanding of what good coffee really is all about.

Small Batch have been roasting for five years now and have always taken a quality driven approach to their coffee offerings.

They still roast on a daily basis in small enough batches to ensure freshness and allow our customers to rest their coffee as long as they like.

They roast ‘by hand’, meaning they do not use automated computer software to control the flame level and airflow but do this manually following their own profiles or recipes for each coffee.

Their sourcing is defined by purchasing only high quality coffees and they only buy speciality grade coffees, as they only want to roast the best coffees they can, emphasising the belief that by encouraging growers to produce speciality grade coffees they are ensured a continuing and sustainable market for their product and are paid a speciality grade price for it.

Consistency is king in their world, and of course doing every roast by hand makes uniformity hard work, but also means we can adapt better to changes in the roast feel the company (these can be caused by the weather, ageing of the green beans or simply feedback from their own quality control). Roasting coffee is not an exact science, and they are constantly tweaking what we do to maintain quality and consistency.

They roast most of their coffees to the lighter end of the roasting spectrum but not simply for the sake of it. They base each coffee’s level of roast by looking at what they hope to achieve with the final roasted bean. For instance, they will keep their Kenyan roasts very light as they want to preserve the amazing blackcurrant acidity Kenyan coffee is famous for, while they will take a pulped natural Brazil a good few shades darker to bring out the rich chocolate toffee body that they purchased that coffee for.

Seasonality has assumed a growing

importance in the speciality sector of the industry as customers become more attuned to what regions are in season, note Small Batch. Green coffee will not go off for several years, but as roasters will talk of greens older than a year or so as ‘past crop’ as they lose a lot of flavour and start to taste woody and dull. Therefore, Small Batch always try to keep their single origins and blend components as recently harvested as possible.

Business benefits These are the steps that quality-focused roasters take to present the best possible coffee to the market, feel Small Batch who are thankful that the market is now responding and even driving demand for a better coffee product. Just as more and more consumers turn away from the high street in search of a better product and better service at an independent café, café owners in turn are moving away from the multi-national roasters and embracing their own local independent roasteries.

The benefits of this are clear, say Small Batch. From a quality focused independent roaster a café owner can purchase a freshly roasted, in season espresso blend, a range of single origin coffees and high quality machines and grinders. Most roasters have also worked in cafés for a good few years and so know a lot about espresso machinery, how to set up bars efficiently and how to train staff to make awesome coffee. It is this level of service, as much as the fantastic coffee, that is the real benefit of going with a quality independent roaster, suggest Small Batch.

Bean and Bud, a coffee shop in Harrogate run some of Small Batch’s single origins alongside their house espresso blend, and are one of a growing number of shops that have embraced the world of specialty coffee.

“We wanted to open a speciality artisan coffee shop and we wanted our suppliers to be small and passionate just like we are,” says owner, Ruth Hampson. “Working with roasters such as Small Batch is great as they share this passion and have great knowledge about the coffees they send us.

We love the fact that they change their range of coffees regularly and are even happy to do custom roasts just for us.

“We also love Small Batch’s knowledge and the ethics of direct trade because we wanted quality to be the starting point for everything we do. We feel like we are working together rather than just buying and selling.”

It is undeniable that it is this symbiotic relationship between roaster and café that is now driving the independent coffee boom in the UK. As the public become more knowledgeable and demanding in

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Ruth Hampson of Bean and Bud in Harrogate. their coffee needs, so the roasters and cafés need to work with each other like never before to ensure they keep customers excited about coffee.

Value offering Alice Rendle, director of the established Sussex-based speciality coffee distributor Edgcumbe Tea and Coffee Company, was recently approached by two young internet

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entrepreneurs - Rob Lowe and Richard Goss - to assist them in the development of an online coffee business offering a wide variety of high quality ingredients that professional baristas use every day to craft the drinks that are a feature of the UK coffee house scene.

As a result, she joined forces with them to launch an entirely separate business that allows customers to buy quality products, equipment and tableware at exceptionally low prices.

Coupled with Rob and Richard’s experience of selling online, and Alice’s extensive knowledge of, and contacts in, the speciality coffee industry, Value Coffee was launched to supply cafés, restaurants, offices and caterers – in fact, anyone who wants it!

The speciality coff ee industry has enjoyed amazing growth over the last decade with words such as ‘latte’ and ‘espresso’ now being household terms.

Recently, however, observes Alice Rendle, from offices to cafés, everyone has been seeking to reduce their costs, but without compromising on quality or having to purchase large quantities.

Therefore, all the well known brands, from Nescafé to Clipper, are available on the site to purchase along with some more specialist, unusual ones such as Darvilles,

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COFFEE who have the Royal Warrant and add a quintessentially British feel to a café’s offering feel Value Coffee.

“We recognised that many businesses want to be able to buy these products without having to pay high delivery charges, from a reliable, experienced supplier, without necessarily having to commit to large quantities to get the wholesale prices,” says Alice Rendle.

“Using my contacts built up over the past 30 years, and the internet know-how that Rob and Richard have learned through their existing online business, we have had a fantastic response to our web site. As we suspected, it is clear that our customers are looking for the opportunity to buy small quantities – sometimes as little as 20 speciality tea bags even - at fantastic prices which are the lowest in the business. We will even send out just a teaspoon if required!’

Rob Lowe adds: “Our experience of selling products on Amazon has taught us that our customers demand a top quality service at low prices with no hidden extras.

They appreciate the fact that while we are an internet business our phone line is manned by friendly, knowledgeable staff eager to assist. Our delivery charge is a

simple £3.99 for anything up to £40, and free thereafter throughout mainland UK.” The site was launched in August this year and new products are being added every day in response to customer demand, say the firm. Gift ideas, starter packs, a range of contemporary crockery, tea-making products, espresso machines and many more interesting and innovative things are all on offer (www.valuecoffee.co.uk).

Festival success for new coffee Working with Michael Kavanagh of Kava Espresso Ltd, Tim Burgess, the front man of the Charlatans has been busy creating a new brand of coffee (called Tim Peaks) that

The fine art of coffee roasting Coffee roasting - simply and practically demonstrated - will be the aim of the seminar "Coffee roasting", which roasting machine company, Neuhaus Neotec (Hall A4, Booth 620), will hold together with the Hamburg roaster J.J. Darboven at COTECA 2012 (20 to 22 September 2012, Hamburg, Germany).

COTECA is the global industry expo for the tea, coffee and cocoa markets, and on all three days of the fair, interested visitors can become acquainted with the art of coffee roasting. Every day from 10:30 to 13:30, participants in the roasting workshop will be able to learn all about the particularly flexible application possibilities of hot-air roasting

using the example of the Neuhaus Neotec shop roaster.

After a practical introduction, the main focus will be on the simple control of the roasting process, e.g. via steproasting, and the roasting behaviour of different coffee blends. The participants will also learn how to create roasting recipes. Afterwards, the coffees roasted during the workshop will be tasted.

Professional guidance will be provided by Tim Albrecht, professional barista of the cooperation partner J.J. Darboven and vice-champion of the German Cuptasting Championship SCAE 2012. On the stand of Neuhaus Neotec, the traditional roaster of Hamburg will also be providing international guests with coffee at a mobile coffee bar.

Information and registration for the roasting workshop can be found at http://coteca-hamburg.com /index.php?id=47541.

To operate the Neuheus Neotec roaster shop only an electrical connection is required (reproducible roasting processes and the use of stored recipes make coffee roasting very easy, and long-term roasting up to 20 minutes is possible with the shop roaster).

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has already met with popular approval at the inaugural Tim Peaks diner that was set up at the Kendal Calling music festival, held near Kendal in the Lake District.

The coffee retails in 250g bags of preground coffee suitable for filter brewers and cafetiere's (this is a blend of high quality grade A coffees from Brazil, Costa Rica, Uganda and Ethiopia, and the blend is Fairtrade certified). For commercial use, they are also supplying a whole bean blend of high quality arabica beans sourced from Brazil and Costa Rica (this is an estate coffee, say Kava, and their buyers have a direct relationship with the farmers from where the beans are grown).

Tim Peaks originally started out in 2011 after a tweet from Tim Burgess asking if anyone fancied a coffee. It has since grown into a social media movement with 40,000 followers. Tim Burgess then opened up his until then virtual café in the real world by bringing the Tim Peaks Café to the Fopp store in Manchester. This café featured music, questions from fans and record signings with live coverage also made available online.

More recently, at the Kendal Calling music festival (26 to 28 July 2012), the café and coffee made an appearance in the form of a Tim Peaks diner. As a special limited edition for the festival, the breakfast cereal makers, Kellogg's, also got involved, creating a new breakfast cereal after another tweet from Tim Burgess suggested that ‘Totes Amazeballs’ would be a good name for a breakfast cereal! Proceeds from the sales went to the David Lynch Foundation.

“The coffee we served at Kendal Calling went down amazingly well - we served The View, James, Maximo Park, Feeder, DJ Yoda and lots of lovely people with over 1,000 cups of coffee and an amazing time was had by all,” commented Nick Fraser of Ogenesis Recordings. “We gave our profits to the David Lynch Foundation - David Lynch being the cult US film director who also made Twin Peaks where we pinched the name!”

They also made 500 mugs which they sold on behalf of Trekstock, a charity for young people with cancer, and which all sold out within two months.

Is this the start of a new coffee and musical celebrity trend? LCD Soundsystem star, James Murphy, has also launched his own coffee blend - recently taking a training course to learn more about beans and blends from an expert - and the cult singer/songwriter Will Oldham and Megadeth frontman Dave Mustaine have been getting involved in the world of coffee too. In the next issue, we will be asking Tim Burgess more about his coffee plans…

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PUBLICITY

How to gain valuable publicity for your café Here, Tim Prizeman, owner of PRmyBusiness, the fixed-cost PR firm, offers some easy and effective tips to help your business stand out in a very crowded market place. These suggestions should help raise awareness of your shop in the local community and increase that all important footfall.

Understanding your customers Many independent cafés and coffee shops are facing difficult times. We are in an age of austerity and chains are increasingly taking over our high street, as the recent public protest against a Costa Coffee opening in Southwold has highlighted. Thus, press coverage is invaluable for building a reputation and standing out against the competition, but with a limited budget how can café owners generate publicity?

First, a successful PR (public relations) campaign is all about standing out. You need to be distinctive and memorable. The starting point for this is the mission and vision for your café and establishing your USP (unique selling point). Effectively, what you set out to achieve. For example, EAT’s mission when it opened 16 years ago was to “provide the best food, soup, coffee in London at reasonable prices”. EAT achieves its mission by making everything they sell fresh everyday in their own kitchens.

Establishing this provides the groundwork to understanding your business and trade.

Why do you attract customers? What separates you from other similar cafés? What is your Unique Selling Point (USP)? It could be your location, atmosphere, price, products or even your friendly staff.

One large and long established restaurant in London’s China Town offers cheap food served by rude staff, a recipe that has kept it going again for 40 plus years against stiff competition. I wouldn’t recommend it as a strategy, but it works for them as people flock there to experience their staff’s legendary surliness!

What do my customers read?

Once you know who you are looking to attract, you need to identify the magazines, newspapers and web sites these customers read, what television programmes they watch and what radio stations they listen to.

Differing media – local and regional newspapers, monthly lifestyle magazines, newsletters, radio, visitor’s guides, local web sites and blogs - can all be identified. Each has different requirements, so make sure you

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What about a country’s national day? If you are using Columbian coffee beans, celebrate their national day and it can provide inspiration to promote new food and drink.

Brainstorming with your team should produce lots of good ideas (and for further inspiration an updated list is available on the www.prmybusiness.co.uk web site).

Tim Prizeman (pictured) is a director of public relations advisers PRmyBusiness (www.prmybusiness.co.uk) which specialises in helping smaller businesses on limited budgets secure prominent media coverage. read them and become familiar with the sorts of stories and angles they want.

Communications Campaign So you’ve done your groundwork and you are ready to start your PR. There are two issues you can now address - blending into the background and keeping your customers engaged so they don’t become bored.

Great PR for all cafés and coffee shops is all about standing out. It is easy to blend into the background when many pass by every day. In cities especially, buying a warm drink from Pret A Manger, McDonalds or Starbucks becomes effortless as their stores are so frequent. So what activities/events can you capitalise on?

There are events throughout the year that can be used as the basis for publicity – whether press coverage or simply decorating your café and making some noise. For instance, in September its National Cupcake Week and it’s also “the world’s biggest coffee morning” (to raise money for Macmillan Cancer Research). Other dates to consider for the upcoming year are Chocolate Week or Fairtrade Fortnight.

On the road?

Take a leaf from Gordon Ramsey’s Kitchen Nightmares television programme. He helps boost restaurants with simple techniques of handing out leaflets and offering free samples to boost trade. What goes on in your local area? School fetes and other community events provide great opportunities for stepping out of your premises and increasing awareness by taking part.

What local resources are available for you?

Team up with a local artist or schools. Artists are always seeking to promote their talents.

Not only will it boost the artist’s profile, it will keep the decor of your café fresh having different artwork throughout the year.

Holding exhibitions for different artists to coincide with the different themes you have throughout the year would be an excellent approach to draw the press and custom in.

What is the most popular dish?

Best-selling food and drink is always a perfect focal point for your campaign. As a feature for your café, this establishes what your loyal customers favour and enjoy. This is a stronger marketing approach compared to boosting trade by offering discounts cutting price reduces profits.

Instead, focus on why customers come to you. Promoting special premium food and drink is more effective. They would only be available for a limited time and can coincide with different themes and events (a good example of this is offering special sausages, say water buffalo ones, in National Sausage Week).

Varying your menu A shifting menu can not only establish a

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talking point, but leads to keeping the novelty factor for your café. One of EAT’s features is “We use seasonal food, so our food changes with the seasons”. Altering your menu provides reasons for customers to return, sampling new food and drink. Always think about what approaches can be taken to entice reviews and custom. Different themes or events are always a fantastic starting point. Obvious examples of Christmas or Valentine’s Day will always fit within the café culture. Especially this year with the Diamond Jubilee and the Olympics, businesses have embraced this patriotism and themed their cafés accordingly.

Differing seasons can be capitalised on.

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In the summer promote iced drinks (the major coffee chains are quick to promote their frappucinos as soon as summer gets close) compared to the winter time when hot drinks are always favoured. Even different harvests are notions to contemplate, strawberries in the summer or apples in the autumn. Are there local producers who can provide the raw materials for your food and drink? Being able to source local produce is a big advantage compared to the chains – but make sure people know you are doing it.

Data gathering Discovering new and innovative approaches to your café are fundamental. However, there

is always one simple task which eludes many cafés - capturing the email address of your customers so you can invite them back and keep them updated of changes to the menu.

By collecting your customers’ email addresses, it is then possible to inform of new food and drink, special offers and future events. Something as simple as this can have a dramatic effect on future revenue.

Social media can assist with your campaign. Twitter and Facebook are free to use and a perfect sounding board to talk about promotions and gather feedback. It is also an avenue to respond if you receive criticism.

Mr Moo Juice, a milkshake bar in Newbury, is a great example. Its purple cow is often leafleting in the town centre, its web site (www.mymoojuice.com) is busy and distinctive, and its Facebook page has nearly 4,000 fans and lots of pictures of customers.

Don’t think that just because you are smaller than Starbucks you are less interesting. Quite the reverse! Chains are all about being the same, and will never have the passion and ability to change that ownermanaged cafes have. Look to capture that passion and distinctiveness through great initiatives that you want to shout about, and you will quickly find press coverage, social media fans and new customers are easier to generate than you first imagined.

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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!

The Coffee Clinic 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 hope you can help us with some knowledge on the UK cafe scene please. We are an English couple returning to London after 15 years away in Canada and we are seriously thinking of setting up a café like we have in Vancouver. At present we have an organic deli alongside the café, but downstairs - which our customers are allowed to freely walk around - is our coffee roasting area. We roast all our own coffee and sell it to the public as well to some commercial customers. I have visited London recently and couldn’t really find any of these type of cafes?

Are there any cafés like this in London and is there a call for this type of café in London or other parts of the UK? Your insight would be greatly appreciated.

Lynda and Allen Peartree (Vancouver) ANSWER From personal experience if you can bring some of the Vancouver coffee scene to the UK it would be great! In my opinion, it’s a very niche scene, but a great place for a great coffee. The type of café that you are thinking of setting up does exist especially in central London. The cafés that are using the same model as you would like to tend to be very popular as the customer in London is becoming more educated on the coffee scene and love to enquire as to where the coffee is grown and how it’s roasted.

My suggestion would be to have the roaster if possible accessible but away from the seating area due to the fact that the cooking aroma isn’t the most pleasant! I would be very confident in your idea especially if you plan on supplying a high class coffee.

Good luck and let us know if you go ahead with the café!

Annual reminder CLEAN YOUR COFFEE MACHINE! I’m back on my pet hate! Please, please, please clean your machine. After talking to quite a few engineers in the country it seems that customers still aren’t getting the idea that if you clean your machine correctly each day, you will eradicate un-needed and sometimes expensive engineer call outs.

1) Clean your group heads nightly with a suitable espresso machine cleaner (pulycaf, for example) especially if you serve more then 100 cups per day as the grounds and the oils will build up quickly causing the group seals to dry out, in turn causing premature wear and drying out. You can clean the silver shower plates with a brush to remove any excess coffee still left attached during service as leaving this will clog the plates up with stale and burnt coffee causing your coffee to be served not at its best.

2) Clean your steam arms after each use (the best advice here is to leave a damp cloth under the front of the machine so it’s easily accessible). If it’s possible, take the steam tips off at least once a week to clear out any milk build up in the arms.

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DON’T, DON’T, DON’T - under any circumstances - leave the steam arms in water or soda water (commonly done in pubs) overnight as there is a very good chance that due to the atmospheric pressure changing that you could contaminate your boiler which is a very costly repair considering your machine isn’t broken (but smells absolutely horrible).

3) Remove the drip tray each night and clear

out the waste bowl/drain (normally a black round or square box). We always suggest pouring a litre or so of hot water down the waste as this will clean out the waste hose which is also becoming a more popular call due to the heat drying out the waste coffee.

4) Arrange an annual service and a six monthly check up if you are a busy café (14 kilos or more a week) for your machine as IT is your business, so look after it!

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NEW PRODUCTS

Luxury Caribbean confectionery for cafés Coffeelate are manufacturers of luxurious Caribbean nutritious confectionery. The Coffeelate coffee chocolate bar is blended with Caribbean spices to be deliciously enjoyed with coffee and is already being enjoyed as a beverage complement in the coffee shops of London and Glasgow.

Coffelate launched late 2011 and is now an approved supplier to Holiday Inn and seeking other premium hotel brands outlets, high end coffee shops, delis and speciality stores. The product satisfies consumer wellness values as it's natural,

Pago expands its product portfolio with organic juice

has no gluten containing ingredients, is suitable for vegetarians and is rich in antioxidants. Coffeelate's new appealing wrapper and carton design also reflects it's Caribbean heritage and values.

CEO, Joseph Jack's, vision is to give coffee drinkers worldwide a luxurious taste of the Caribbean with natural wholesome coffee chocolate bars (call 0208 144 0439 or visit www.coffeelate.co.uk).

International Paper adds weight to its customer service Peter Bennett has joined International Paper as customer services administrator, overseeing all customer services for the global packaging company’s large UK client base. Based at the company’s UK head quarters in Winsford, Peter is responsible for all aspects of customer service, providing an initial point of contact for potential customers and attending to the needs of existing customers.

With a strong background in customer services and sales, Peter has previously worked in the financial services sector and spent a period of time in self-

employment before initially joining International Paper on a temporary contract.

“We’re pleased to welcome Peter as a valued, permanent member of the team,” said Mike Turner, International Paper Foodservice’s MD. “He’s shown great potential as a temporary worker and has demonstrated a commitment to keeping the customers happy and the levels of satisfaction high.”

Visit www.ipfoodservice.co.uk or call 01606 552537.

Nelson at lunch! 2012 Café, deli and sandwich shops operators will find everything they need for dishwashing, glasswashing and cooking on Nelson’s stand (Stand 441).

Nelson will focus on its latest Advantage undercounter dishwasher which uses minimal water and energy (approximately a third of that used by conventional machines) and which runs exceptionally quietly too – an important consideration for front of house siting. Its ultra gentle action also means that crockery and glassware can be washed together with perfect results.

Also on show will be a comprehensive selection from

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Blue Seal’s cooking equipment range including the versatile convection ovens (call 020 8993 6199 or visit www.nelsonwash.co.uk).

Pago, the Austrian fruit juice specialist has expanded its product portfolio with a new organic fruit juice: Pago Organic Cloudy Apple.

“Our aim was to create an all-new taste dimension in organic fruit juices and we have achieved this with Pago Organic Cloudy Apple,” says Marvin Henshaw, UK country manager. “Organic customers will no longer have to make any compromises when it comes to their choice of fruit juice.”

10 different varieties of organically grown apples give Pago Organic Cloudy Apple a full and fruity flavour.

The fruit is freshly squeezed, ensuring that all the natural goodness from the fruit makes it into the green bottle at the time of bottling. Its mellow character is reminiscent of the tastes and flavours of the autumn season.

Pago Organic Cloudy Apple is available in the 330ml PET bottle (visit www.pagofruitjuice.co.uk or call 01524 737100).

Washburn retires from the packaging industry International Paper’s operations manager, Keith Washburn (pictured left), is retiring from the packaging industry having spent over thirty years in the sector.

Keith has worked for the global packaging company for the past 12 years and will be moving from Northwich to Gloucester to be closer to his grandchildren. “I have wholly enjoyed my time at International Paper and will miss working with what is a great team of people, however I’m looking forward to spending time with my wife – who is also retiring – and

family and putting down new roots in Gloucester,” he says.

Managing director for International Paper Foodservice, Mike Turner added: “We will be sad to lose Keith as he’s a valued member of the organisation but we wish him all the best for the future.”

For information on International Paper Foodservice’s product range visit www.ipfoodservice.co.uk or call 01606 552537.

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EnhancE your capabilitiEs ranke Coffee Systems started in the UK market five years ago. The brand has always been represented in the UK before but never in a direct capacity. Focusing on supplying Bean to Cup (B2C) machines into the hospitality, cafĂŠ and food to go markets, the company has made impressive progress to become one of the major B2C suppliers. 2011 was an incredible year for Franke with sales up 25% on the previous year and 2012 is looking even stronger .

A major plus has been the huge progress made in recent times in the capabilities of the Franke B2C machines. The machines have always had Swiss high build quality and the software that runs the machines has markedly increased in sophistication over the years.

A big part of what our machines can offer is consistency across the day.

Franke coffee machines produce consistent results no

F

matter who is operating the machine and provide operators with peace of mind that the customer is always going to get the product they are expecting.

Franke coffee machines can now produce everything you could ever want from a hot beverage system with up to 230 different drinks on some machines, including flavoured drinks using syrups, all automatically produced at the touch of a button. R & D is always on going and the company has a roadmap of machine development up to 2016.

In the last two years the company has placed greater emphasis on the milk management capabilities and cleaning times of the machines. On some of the larger machines, cleaning times can now be as low as eight minutes, adding up to huge efficiency savings for

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sites requiring high daily outputs. Some Franke machines can now produce hot milk, cold milk and cold foam.

Another advantage is you do not need specially trained staff to operate our products.

Even the best barista can have an off day and there is a considerable cost involved in training and retaining the services of a good barista.

Franke machines can be placed in a wide variety of sites and be used by all the staff right from the word go with consistency achieved at the push a button. Our machines also deliver big advantages in terms of foot print, taking up much less counter space than a traditional machine.

Many of the large high street operators are seeing the advantages with many now operating fully automatic machines for their coffee menus. Thus, reaping the benefits of less training and a more consistent product.

Other motivations for the high street operator is the amount of waste generated in terms of coffee grinds by the

“Franke coffee machines can now produce everything you could ever want from a hot beverage system with up to 230 different drinks on some machines, including flavoured drinks using syrups, all automatically produced at the touch of a button.” traditional approach as there is no wasteage with automated machines.

The Franke approach not only delivers more consistency at a high standard and because of the automatic steam functionality of many of the machines, the customer still feels they are getting a ‘hand-made’ product and that part of the experience is not lost.

The Pura has done particularly well with the advantages of its highresolution 5.7in colour display, the ability to deliver up to 32 products and 150—200 cup capacity per day. The Spectra has also proven very popular,

offering three basic models, three operating units as well as other options and add-ons for greater flexibility.

Reliable and capable machines is only half of the Franke story. The company prides itself on its ability to deliver the best and most knowledgeable service and support in the market. The company employs all of its service engineers direct, all of whom are manufacturer trained as well as having a good knowledge of the coffee ingredient itself.

Our service performance makes for impressive reading, we cure 99% of faults on the first call, as our engineers are

equipped with a very large inventory of spare parts.

Franke operate four hour, eight hour and twenty four hour response contracts, depending on the customer’s needs.

The major growth has come from securing major national high street accounts with Burger King, KFC,and McDonalds to name a few.

Franke have the range of equipment and capabilities to ensure that whoever the client is the machine can be built to meet the expectations of the menu offered and to ensure the service reliability.

Ultimately, anyone can sell a box. What Franke do is offer so much more. We supply a fully rounded service that includes great products, best in the business support and a genuine understanding of what the client needs to produce in order to keep their customers happy.

Franke continue to develop the service delivery and know that the machines will continue to improve, so over time, we are confident that the Franke offering will only get even stronger.

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Cimbali’s M39HD can be programmed electronically

ESPRESSO MACHINES

By

express request In the world of gourmet coffee when an authentically made drink of high quality is required, only an espresso machine will do!

Here, we find out more about some of the makers and the models that are currently on offer to outlets seeking to serve artisan, baristamade speciality coffees with style and ease.

Advanced yet traditional It is the upward trend in quality and the presence of some fantastic barista-run cafés that is placing increasing pressure on other businesses to deliver coffee to a consistent, exceptionally high standard.

This, in turn, lends itself to the continuing popularity of the traditional machine.

“There is no doubt that when in the right hands a traditional machine makes the best espresso possible,” says Matthew Tuffee, UK sales and marketing manager for La Cimbali, the world’s largest coffee equipment manufacturer who are celebrating 100 years in the world of coffee this year with the opening of a dedicated ‘coffee museum’ at their factory site in Binasco, Milan.

The amount of pressure applied and the point at which it is applied during the brewing cycle, along with the grind coarseness and dose, water quality, extraction temperature and the quality and roast of the coffee itself will have a direct impact on the texture, flavour and tactile sensations of the finished drink. And espresso machine makers such as Cimbali (www.cimbali.com) say that they are now reducing the margin of error and making it easier for all levels of baristas to achieve that perfect cup of coffee every time with innovative new technology.

For example, the La Cimbali M39HD espresso machine provides group temperature stability to within 0.1 degrees

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and a pre-set pressure profile that will achieve a syrup style extraction that oozes with aroma and flavour, all at a push of a button. The M39HD can be easily programmed and set electronically by the barista, where it then remains constant, even if the barista was to change!

Coffee drinkers are becoming ever more discerning and coffee shops need to keep pace with their evolving tastes or risk losing clientele to competitors, add Gaggia, who also specialise in espresso machines that aim to offer a real, authentic Italian coffee house experience while being easy to use and stylish in appearance.

The latest Gaggia XE-XD Evolution (available from their UK distributor, Watermark), for example, is a smartlooking coffee machine that has been designed for a constant work load, absolute reliability and top quality coffee output. Available in a stainless steel or a black and silver stainless steel finish, it gently brews the coffee flavours to give a full and rounded taste. To speed up service, the Evolution has been fitted with turbo steam nozzles which can heat up to a litre of milk in 40 seconds, say Gaggia.

A pre-infusion feature allows for an even and full extraction of flavour from the coffee so the drinker can appreciate all the subtleties of the roast. An electronic dosing system makes it possible to memorise preferred espresso coffee

settings, so even casual staff can make the same perfect cups of coffee as a skilled barista, claim the company.

Conscious of escalating energy costs and the importance of sustainable operation, Gaggia points out that it has fitted the Evolution with a power conservation function that allows the machine to be put into a reduced power mode during quieter periods. It is available in two-group or three-group head models, with an electric cup warming facility, and is capable of producing up to 300 or 350 150cc cups per hour.

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ESPRESSO MACHINES

The Gaggia range of espresso coffee machines and ancillary equipment is marketed in the UK by Watermark (www.watermark.uk.com) and is available through catering equipment distributors and coffee specialists, with Watermark saying that it is currently expanding its distributor network.

The well known UK-based machine supplier, Mulmar, has also been making a name for itself in the supply of some ‘big name’ traditional espresso coffee machines, having become one of the market leaders in the supply, installation,

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maintenance and service of espresso coffee machines and bean grinders via their accumulated knowledge and expertise drawn from meeting the exact requirements of their audience (mainly in the artisan coffee making area).

They have observed that in the speciality gourmet coffee sector, a high level of design, as well as service and reliability is invariably required, and having contributed to the growth in the gourmet industry, they are understandably proud to be the UK distributors for some of the largest and most innovative espresso coffee machine manufacturers in the world, not least La Marzocco.

La Marzocco was founded in 1927 by Giuseppe and Bruno Bambi in Florence, Italy, also the home of the celebrated artists Leonardo Da Vinci, Michelangelo and Brunelleschi. Knowing this, it is perhaps not unsurprising to learn that this company has secured a reputation for producing beautiful, high quality, excellently crafted and uniquely designed machines. Indeed, La Marzocco’s evolution over the years can be said to have set a trend for significant advances.

For example, La Marzocco claim to have developed and patented the first coffee machine with a horizontal boiler in 1939, which has since gone on to become an industry standard. Even today, report the company, the quest for quality and superior reliability are factors that continuously distinguish and concern them at every stage of the production of each individual machine.

By designing machines with fully insulated boilers, energy efficiency is increased by 20%, say La Marzocco. The use of sustainable materials, components and packaging also help to make La Marzocco machines 100% recyclable, thus creating minimal impact on the environment. The standard PID (proportional integral derivative) system for electronically controlling brew temperatures, saturated brew groups providing supreme thermal stability, long lasting and scale resistant stainless steel

boilers are but a few of the distinctions which also make their machines stand out.

La Marzocco also draw attention to the fact that they are increasingly receiving, responding to, and building from feedback. This is evident more recently in the development of the Strada machine whose revolutionary technology - pressure profiling - was introduced in the early part of 2010. With input from what they fittingly named the Street Team (comprising leading baristas, technicians and market experts from the front line trade), this machine was produced in line with what the industry specifically wanted, say the company.

The Strada machine has internal pumps, a main boiler (for steam and hot water) and separate, individually controllable boilers for each brewing group. The electronic version allows the user to ‘record’ operations and a separate programme of extraction and profile for each group head, giving adjustable temperature and pumping for ultimate pressure profiling.

It is no surprise, then, that this machine was selected for use on the stand that was voted a Key Feature at this year’s London Coffee Festival which was successful in attracting a crowd of more than 11000 attendees. The machines were featured at a pop-up stand - appropriately named The True Artisan Café - performing tirelessly for the duration of the event, used by baristas who came from different cafés and roasteries across London. This initiative aimed to celebrate the local coffee community and represented an opportunity to bring together the independent coffee shop community and the ‘third wave’ coffee scene.

There is no doubt that La Marzocco is associated with artisanal production, sought-after design and top quality materials, intense research and development activity, having become

SEPTEMBER 2012 CAFÉ CULTURE 37

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ESPRESSO MACHINES

innovative in its relationships with clients and suppliers and earned the certification of ‘Company to Watch 2012’ in its specific sector (production of professional espresso coffee machines) by Cerved Group.

Fiorenzato UK’s (www.fiorenzato.co.uk) flagship espresso machine, the Piazza San Marco, has been named after the iconic symbol of Venice. This piece of equipment combines the original designs of the 1940’s with materials and expertise from the 21st century, resulting in an espresso machine that offers great visual impact and helps baristas to produce excellent coffee, say the North East-based company.

The Piazza San Marco flies in the face of the current trend to introduce more complex and often unnecessary technology into espresso equipment in a bid to improve coffee extraction, say Fiorenzato UK. The spring loaded lever action enables optimum flavour extraction whilst allowing the barista the opportunity of taking the theatre of coffee making to another level.

The Fiorenzato Ducale is described as a modern day classic with true retro styling, combining sleek good looks with functionality. The Fiorenzato’s designers have worked closely with their service engineers to ensure that not only is the Ducale range extremely stylish but they are simple to use, extremely robust and most importantly make great coffee.

The polished stainless steel body is especially eye-catching and from a servicing point of view, the complete body can be removed without difficulty, providing ease of access to all components within the machine, say Fiorenzato UK. The Ducale, point out Fiorenzato, also uses the industry standard E61 group head revered in coffee circles worldwide for its heat stability which promotes perfect coffee extraction (for more details call 01642 455145).

The latest addition to the expanding Conti Espresso Machines portfolio is the flagship X-TCI. Designed and built without compromise, say its manufacturers, the XTCI has been conceived to meet the exacting standards of the modern day barista whilst retaining straightforward

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controls, ergonomics and technology which will benefit all comers, regardless of competence level.

Unlike many of the complicated multi boiler machines on the market this machine utilises just one main boiler which has its temperature controlled at the touch of a button via PID. The group head temperature is then regulated and adjusted by a clever Temperature Controlled Infusion (TCI) system, where a jet of fresh cold water is injected into the pre-infusion chamber just before the coffee is brewed.

Busy environments where significant amounts of ‘dry’ steam and hot water are required can be catered for by increasing the main boiler (13 litres in the two group and 20 litres in the 3grp!) temperature without the fear of burnt espresso by simply injecting more cold water into the pre-infusion chamber (simple adjustment knobs hidden away beneath the machines drip tray, so they cannot be knocked during service).

In addition to the above, the X-TCI also features ‘flow control’ which regulates the speed of flow of the water through the Thermo-siphon (where the coffee brewing water is heated).

“This helps maintain a consistent and stable temperature of water within the group head even if the machine is not used for long periods of time, so say goodbye to constant purging of group heads to cool the water down before making a coffee!” says Chris Austin of Conti-Espresso UK (www.contiespresso.co.uk).

Another popular feature on this model, say Conti, is the paddle activated steam arms.

“Rather than turning a knob - on some machines several times - to activate the steam, you simply lift the paddle for full power then lower it once you are done – so simple and makes training a newcomer even easier,” adds Chris Austin.

The paddles are also sprung loaded, so to flush or purge the arm you simply have to push down to release some steam and milk residue then simply let go, the paddle will return to the ready position, saving valuable time and encourages the machine to be cleaned without delay. These paddles are married to our new steam arm which feature a reduced diameter and carefully positioned steam outlet holes to make texturing the perfect milk more manageable.

Other touches include bright white LED ‘barista lights’ to illuminate the key working area of the machine, shot counters, total coffee counters, service reminders, water filter change reminders, two pre-portioned water dispense buttons (which are temperature adjustable) and an eco mode.

“We understand that these machines are significant investments for their owners therefore like any machine, routine maintenance and cleaning must be strictly adhered to so we have included some neat touches to help with this,” Chris Austin continues.

“Like every Conti espresso machine the X-TCI features a built in one touch cleaning cycle to help encourage regular back washing of the group heads, however this only works if the barista initiates it. On this model the led display will flash up ‘group cleaning necessary’ after a certain number of shots are produced, if the barista chooses to ignore this message the machine will go into ‘sulk’ mode and refuse to function until it is cleaned!

“In very busy environments that cannot afford this to happen mid-service, we can programme for this message to only appear at a certain time of day to avoid delays.

“From an engineer’s perspective the internal layout of the machine has been designed so that only four screws need to be removed to access all of the machines key parts for fast and effective routine servicing.

“We have also fitted group head isolation valves which means that one group can be worked upon (showers and seals changed) whilst the other is still in action, meaning no need to stop serving coffee or wait for the machine to cool down.”

The X-TCI is available in numerous configurations to suit many environments, including two and three group models, espresso or tall cup group options, a choice of standard colour (red, white or black) plus many custom colours.

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ESPRESSO MACHINES

Green machine Ivica Pendaroski (Ivan to his customers) describes his new business, Fresh, as a local, casual café and lunch place with a deli, offering nice, freshly prepared food at reasonable prices and with an espresso machine at its heart. The outlet has proved to be a big hit with the locals which, since it’s located in London’s busy Twickenham, is no mean feat. As a big coffee fan himself, Ivan says that he was determined to offer the best coffee and after consideration, decided to specify a Gaggia espresso machine, but a green one!

“The green colour was to tie in with the decor,” Ivan reveals. “The green Gaggia looks great, and customers are always commenting on the look of the machine.

There is a whole lot of competition around here. Twickenham seems to be a coffee hotspot, so we decided to offer something different. We aim to give customers a smart, fresh and relaxed environment, quality food and drink, and decent prices.”

Ivan adds that he is using the quality of his coffee to help build up his business.

“We tie it in with promotions – a free espresso with breakfast, coffee and a croissant for £2, and so on,” he explains.

“Our coffee is very good, so it’s working really well, generating new business. It doesn’t cost us much in terms of ingredients and customers really like it.”

Fresh is a small venue, with just 18 seats inside. During the week it’s mostly takeaways, snacks and drinks, whereas on Saturdays and Sundays there are more diners and they’ll turn the tables two or three times during the day, report the outlet. “I guess on average we serve about 100 people every day,” says Ivan.

Customers are attracted to Fresh by the wide range of home cooked foods Ivan prepares.

“For example, at breakfast we do full English, but it’s grilled, so it’s not greasy.

People also really like our Egg Benedict and Eggs Royale, too. We do lots of salads and sandwiches – goats’ cheese with roast pepper, courgettes and onion marmalade is a poplar panini. And I cook daily specials, such as paccheri pasta salad with grilled asparagus, courgettes, broccoli and basil pesto dressing,” Ivan enthuses.

“So the coffee has to match the great food. I love coffee and when I started the café, I knew what I wanted – not any machine, but a Gaggia in particular.”

Initially, Ivan went to specialist supplier Rich Coffee and selected a Gaggia D90 (London-based Rich Coffee is an authorised Gaggia distributor, www.richcoffee.co.uk).

This two-group head machine is capable of serving up to four espresso shots at once and is described as a top of the range

“You may be led to believe that such a machine attracts a ridiculous price tag, however it is quite the opposite,” concludes Chris Austin. “Value is at the heart of what we do. By keeping R&D, and 85% of manufacturing in house within the heart of Monaco we can control our costs better than the majority of our competitors (we buy raw materials not finished components).”

Specialist developments Confirming that there has been a cultural shift in attitude towards coffee - from the filter generation at the start of the new millennium right through to the ‘third wave’ scene we see today – are the special developments and additional options that the espresso machine companies are now placing emphasis on.

The Italian espresso machine manufacturer, Rancilio, has launched Xcelsius, a temperature profiling system that can have a dramatic impact on the way espresso coffee is brewed and the taste profile of the resulting brew, say the company. The new device, which will appeal particularly to coffee aficionados,

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is initially available as an option on the Rancilio Classe 9 espresso machine and is being distributed in the UK by The Coffee Machine Company.

The Xcelsius system is in effect, a secondary, mini water boiler located in the group head and enables baristas to micromanage the brew temperature to within a tolerance of just 0.1°C, so that the particular taste they are looking to achieve can be delivered.

In addition, and a patented feature unique to Rancilio, Xcelsius can also alter the temperature of the water through the group head mid-cycle by up to 5°C. Brew groups can be independently programmed to deliver water either at a stable

commercial model by Gaggia. It has a 13 litre boiler with a capacity of up to 300 x 150cc shots per hour, and steam wands fitted with turbo nozzles to quickly produce a high quality silky latte milk or creamy cappuccino foam.

“I have found that it makes great espresso, it’s very reliable and easy to operate and look after,” reports Ivan. “We serve all the standards. Latte is our best seller, while flat white is the local ‘on trend’ choice. We’re now looking at other speciality coffees too – iced, syrups and so on.”

Since Ivan wanted the machine to match the Fresh decor, Rich Coffee arranged to have it painted green.

“Fresh is a really successful business in a very competitive area,” says Richard Millar of Rich Coffee. “It’s great to see a start up café with a genuinely fresh approach doing so well. The bespoke paint job on the machine is not as unusual as you might think. In fact, we get quite a few customers asking for it. It’s specialist work using specialist paints, of course, but it’s an increasingly popular option.” temperature throughout the brew cycle or to have the temperature increase or decrease whilst the brew is in progress.

Each of these choices delivers a different taste profile from the same coffee and Xcelsius is the only system in the world capable of producing such changes through temperature profiling. It allows baristas to match the temperature of the water in the brew group to individual coffees in order to produce the best taste profile for that coffee.

“It is hard to believe that a slight temperature change can produce such noticeably different taste profiles. Skilled baristas are going to love experimenting with it. It gives them the opportunity to fine tune their coffee to create the optimum taste. In particular, it suits the recent trend towards single origin coffees, which need temperature stability to bring out their best characteristics,” says CMC’s sales manager, Bill Davy.

“Certainly this is not a mass market product, but it will undoubtedly be a great hit with top baristas as they strive to produce an exact taste profile that they can replicate time after time.”

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ESPRESSO MACHINES

Home grown style The UK’s only espresso machine maker, Fracino, say that their elegant traditional machines have been designed to exude boho chic, reminiscent of the swinging Italian coffee bars of the 1950s, and enabling a skilled barista to entertain customers with a touch of theatrics whilst stirring up a drinks order.

The ‘fabulous five’ traditional machines - Bambino, Classic, Contempo, Retro and Romano - are perfect for a bustling coffee shop or restaurant, feel the family-run firm, allowing enabling baristas to use the machine simultaneously.

The Romano - a powerful marriage of style and award-winning technology, say Fracino.

The Romano, developed via Fracino’s extensive research and development programme, features an illuminated polished stainless steel back panel and highly polished curved side panels.

Boasting all the power, technical qualities and reliability synonymous with Fracino products, the Romano’s classic curves, eye-catching retro-styling and contemporary materials offer statement bar furniture.

The standard Contempo model boasts an all-bright stainless steel finish that shines like polished chrome. It also features coffee bean shapes in the cup warmer and drip tray, as well as unique pyramid feet and a traditionally styled cup shield.

All machines are equipped with large capacity boilers, high powered elements and are hand built from the finest stainless steel, copper and brass.

The Rancilio Classe 9 Xcelsius model is an ex-factory order with a list price of £7,300 + VAT for the 2-group.

More discerning consumers are making informed choices based on the origin of the coffee and the way it is brewed. Along with coffee being more widely drunk by much larger numbers of consumers,

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expectations in terms of taste and quality are on the rise. Baristas are therefore responding to consumer demand for improved quality by throwing away their recipe books and developing their own signature styles using more single origin coffees and interesting house blends in order to deliver coffee perfection, feel Cimbali.

This is one reason why the Italian company have launched the Magnum On Demand Grinder which incorporated wireless Bluetooth technology that ‘talks’ to the M39 espresso machine and automatically adjusts the coarseness and dose of the grind so a consistent espresso quality is delivered with every brew. One of the first operators to benefit from this new technology is Lilly’s Tea and Coffee House in Wickham, Hampshire.

“I was struck by the innovation on offer at Cimbali and I could appreciate that by incorporating a technology that allows the grinder to ‘talk’ to the coffee machine it would result in a much better tasting cup of coffee,” says Simon Daysh (owner and manager of Lilly’s, an 82 cover traditional tea rooms serving gourmet home made cakes and savouries) who visited Hotelympia to review the latest coffee making equipment available.

“We are open seven days a week and the problem we had was that on the days that our barista wasn’t in, it was difficult for us to maintain the quality of the coffee – some of the other staff just don’t have the same skill set as our experienced barista.

“However, the Bluetooth Grinder takes all the guesswork out of making a perfect cup of coffee, which in effect is what our customers have come to expect from us.

Using Cimbali’s new Bluetooth Grinder with the M39 GT machine we don’t have good coffee days and bad coffee days.

Now we just have excellent coffee days and we no longer have to rely on the skills of one individual. It doesn’t matter whether the barista is working that day or not, using this technology has significantly improved the quality of what we do and now the coffee always tastes just great.”

The new Bluetooth Grinder guarantees a level of quality that is essential in today’s

competitive marketplace, feel Cimbali. A sophisticated algorithm ensures that the dosage and timing is adhered to every time an espresso is created. In the event that the flow gradually starts to deviate from these parameters, the Bluetooth Grinder will automatically adjust the grind and dose accordingly to bring it back into line.

“It is this ability to respond to changes in the coffee's state, compensating for when beans are perhaps not as fresh as they were earlier in the day, or when the tamping technique varies from one operator to the next that results in a great tasting cup of coffee with each grind,” explains Cimbali’s Matthew Tuffee.

In addition to Bluetooth technology, the M39 traditional espresso machine boasts Cimbali’s patented Smart Boiler technology which boosts steam and hot water capacity in order to avoid down time during busy periods. The M39 also incorporates Turbosteam, a Cimbali patented temperature-sensing steam wand system that simultaneously delivers steam and air, allowing the heating or frothing of large quantities of milk completely hands free. This machine provides group temperature stability to within 0.1 degrees and when used in conjunction with the Cimbali Bluetooth Grinder, the Cimbali WCE M39 GTHD is the ultimate machine for today’s speciality coffee menu, claim the firm.

“The Bluetooth Grinder really is a great system that we believe will make a significant improvement to espresso consistency for many coffee operators,” adds Matthew Tuffee.

“It is no longer necessary to have a fully trained barista on hand to adjust and re-set the grinder throughout the day.

Given that the espresso is the foundation for the whole coffee menu, it is critical, in terms of the customer experience, to get it right. The added benefit is that as a grind on demand system, we can guarantee optimum freshness every time with a clean and concise delivery into the porta filter.”

Your coffee machine is likely to be the engine of your business, feeding sales and profits day after day. For example, if you expect to serve 200 coffees per day, your coffee cost is around 5-10p per cup, with milk and sugar taking this to around 15p.

So at £1.70 per cup, your 6 day week return will be £1,860, netting you around £96,000 profit per year, or £300,000 over three years, estimate Cimbali.

Spending time and effort in carefully selecting the best machine for your business - one that helps you keep customers happy by delivering consistent coffee quality - really does make good commercial sense.

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X-ONE

X-TCI

ESSIKA COMPACT 2 GROUP

CC100

· Flow Control System for incredible temperature stability · LED Barista Lights & shot timers · Lever activated steam arms with sprung loaded ‘purge’ feature · Digital display with advanced management and diagnostic system · Multiple configurations in Espresso or Tall cup and ‘Steam Control’’

· · · ·

Innovative Design Amazing compact footprint 5 litre Copper Boiler, 2500w Element 520mm W x 450mm H x 450mm D

· All the great features from the X-ONE plus: · Temperature Controlled Improvement (TCI) system allows adjustable group head temperatures. Utilising cold water injection directly into the group head · Temperature stability to within +/- 1 deg C · Enhanced led lighting to aid the Barista · Beautiful aesthetics, including a range of colour and custom options

· · · ·

Temperature adjustable boiler via PID Multiple configuration 1,2 & 3 grp machines Tall cup machines available Auto cleaning and eco mode

Exciting opportunities are available to become a Conti distributor – please call us for details’

CONTI ESPRESSO UK

Unit 25, Hill Lane Close, Markfield, LE6 79PY T: 01530 242 800 M: 07990 545592 / 07790 402 144 E: info@conti-espresso.co.uk W: www.conti-espresso.co.uk

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BEHIND THE BRAND

cafe2u Cafe2U claims to be the world’s largest mobile coffee franchise system, delivering fresh espresso coffee and good food to businesses, events and functions. An associate member of the British Franchise Association (bfa), it currently has 54 franchise partners in the UK, having also become the largest provider of mobile coffee in the UK. Franchise concept The concept began on the beaches of Sydney, Australia in 2000 and became a franchise operation in 2004. The franchise was brought to the UK by Leeds Metropolitan University hospitality graduate Tom Acland in 2005, after he fell in love with the coffees he bought from a Cafe2U van in Sydney. Following their continued success in Australia and the UK, Cafe2U launched in the US during 2011.

Cafe2U delivers fresh espresso coffee, hot chocolate and a range of snacks to nontraditional locations in over 50 franchise territories across the

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country, mainly work places, business parks and industrial estates situated away from the high-street. The company says that their exclusive coffee blend is roasted to a unique recipe using only the finest beans with all Cafe2U-branded products made using only top quality ingredients to ensure that the food and beverages served are of the highest standard.

With nine million branded cups of coffee sold in the UK every week, Cafe2U say that they are now capitalising on a strong growth market (coffee is now the second largest traded commodity in the world, behind oil, making joining Cafe2U as a franchise partner an extremely lucrative investment, claim the brand).

Cafe2U ensure that all of their franchise partners are provided with sufficient training and support to help them get their businesses off the ground quickly and successfully. Their proven business model is based on weekday success and franchise partners are able to increase this regular revenue through event and function work. This gives the business extra exposure and the momentum it needs, allowing franchise partners to manage the business by themselves and giving them greater control over their own working hours,

once their business has been established.

“With our low overheads and profitable business model, our franchise partners visit their customers, prompting them into the purchase decision rather than sitting and waiting for customers in the traditional café setting – in fact, our vans are fitted with airhorns announcing our arrival with the Godfather tune!” explains Tom Acland, Cafe2U’s UK managing director.

“All new Cafe2U franchise partners receive comprehensive training and a unique Acceleration Package which guarantees a £250 per day revenue to ensure early momentum in the business.

This package enables them to reach an initial level of sales that in normal circumstances could take at least three months to achieve. This can then be built on to the individual’s desired level. Each franchise partner is assigned an exclusive territory which provides a sufficient customer base for them to run a successful business.”

Jeff Peters, Cafe2U’s Belfast Harbour franchise partner says: “The start-up training and launch is excellent and exactly what I needed, having never been in business before.

Everything is documented in manuals, then explained, then demonstrated, and then you

are coached by your franchise development manager until it becomes second nature.”

New product initiatives Cafe2U has expanded as a franchise extremely quickly since being introduced in the UK. “The progress of the company in such a short space of time is due to the excellence of our service, high standards and continual product development programme resulting in the business not standing still for long!” says Tom Acland.

This product development programme has led to a couple of new product initiatives, the first being to upgrade their coffee basket to 18g. They say that they are the first national branded coffee chain to introduce this change in method, and report that their customers cannot get enough.

Coffee basket size refers to the filter that coffee grounds are placed in before water passes through. The basket size dictates the amount of coffee grounds and therefore the flavour of the drink. Some coffee companies encourage customers to drink stronger coffee but, Cafe2U say that for them the importance lies in their baristas highly-skilled ability to make a coffee how the customer likes it.

A bigger basket size

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BEHIND THE BRAND

provides a fuller flavour, and greater satisfaction from every cup, as well as more consistency of taste profile, with Cafe2U pointing out that it is important to understand that each customer is different in order to provide the best quality of service.

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“You get a much fuller flavour coffee recipe with the 18g basket, and we’re already getting great feedback from our customers who say that they prefer our Cafe2U coffee to high-street coffees,” say Melina and Ross Campobello, who are Cafe2U franchise partners in Maidenhead.

After taste testing, Lance Hill, Cardiff Central & Docks franchise partner said: “The flavours and aromas are much more evident with an 18g basket, it’s a surprising difference.”

Cafe2U’s second initiative has been their recent partnership with Teapigs, an up and coming tea company who have handpicked a select range that offers customers the chance to discover the wonderfully diverse world of tea.

Cafe2U’s Milton Keynes Central franchise partner, Doug Durnford adds: “Although Cafe2U specialises in coffee, we’re big believers that the better our product range is, the

clearer understanding our customers will have of our business expertise. It also shows that we are giving them the best possible products that we can get our hands on.”

Affiliating themselves with other strong brands is one of the reasons behind Cafe2U’s success along with their ability to innovate their own products and tailor each hot beverage to the individual customer’s taste.

Cafe2U regularly test and introduce new flavours within their coffee range, with seasonal syrups and additional ingredients. Their franchise partners are particularly keen on new innovations to grow their businesses and attract a larger range of customers. In fact, their service and product innovation recently led to them winning the coveted Express Newspapers Brand Builder of the Year Award as part of the 2012 bfa HSBC Franchisor of the Year Awards.

Sean Hammond, head of franchising at Express Newspapers, commented: “The

judging panel was highly impressed with Cafe2U’s investment in product offerings and its commitment to strengthening the brand – a well deserved winner of the Brand Builder Award.”

Cafe2U feel that it is their formula of award-winning service, innovative product and their extensive support and training of franchise partners which has lead to their rapid expansion throughout the UK, and so they are looking to increase their franchise partners from 54 to over 200 here over the next five years.

They also have further plans to expand the franchise internationally after their recent success in the US, having just awarded their first franchise territory in New Zealand. Their concept of high quality coffee delivered to the work place is easy to understand, and it is this simplicity that is one of the factors that is driving their rapid growth, feel the company (to find out more about Cafe2U, visit www.cafe2u.co.uk).

SEPTEMBER 2012 CAFÉ CULTURE 45

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FOOD

Via the equipment you use to the variety of ingredients you select, and the way in which you combine them, it is possible for cafés and coffee shops to make a statement with their food offering in the often challenging environment of a small kitchen with varying skill levels.

Trend watch According to Mintel (Mintel's Global New Products Database), 26% of ethnic foodlovers said they had been introduced to a new cuisine by television programmes, newspapers or magazines, 18% said they grew to like ethnic food after travelling abroad and 25% said they were introduced to a new ethnic cuisine because of living in a culturally diverse neighbourhood.

With more people venturing to places such as Sri Lanka, Indonesia, Malaysia and Vietnam for their holidays, the cuisines from these countries are becoming more familiar to consumers. They are also being exposed to new and exciting flavour combinations by television chefs and are now beginning to understand the regional differences between the foods of these South-East Asian countries.

But what does this mean for the food to go sector? Most are already familiar with Asian

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influences in mainstream items such as sandwiches and salads - think Tandoori, Tikka, Five Spice, Coronation, but where to begin with South-East Asian flavours if you want to offer something different but authentic?

Responding to popular trends is important as it means Pineapple achar – serve with cold meat pies, cheese, on baked potatoes, or add to stir fries and salads.

you will be able to maintain a fresh food offer, add appeal to your menu and maximise profits, but many South-East Asian recipes demand an array of fresh ingredients such as tamarind, lemongrass, galangal and lime leaves, which are not always easy to come by, and until now, mainstream relishes and condiments are pretty much, well, mainstream!

Take Pineapple Achar for example. A traditional Malaysian pickle that has a

fiery kick to tickle the taste buds. It’s great with cold meat pies, cheese, on baked potatoes, added to stir fries and salads and is available from Karimix, makers of hand-cooked relishes, chutneys, pastes and sauces from South-East Asia, who has recently launched its range into foodservice.

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FOOD

“We’ve been making our range of award winning products for the retail sector since 1984 and had so many enquiries from foodservice operators that we decided to launch a selection tailored to their specific requirements,” says Monica Chia, founder of Karimix UK Ltd. “As a Peranakan Chinese from Singapore I was brought up on the mouthwatering flavours of South-East Asia and am passionate about the fusion of ingredients that make Beechdean’s Eton Mess and Peach Melba ice creams tie in with the trend for nostalgia.

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up this region’s outstanding cuisine, and one of my favourite sandwich combinations is Cheddar Cheese and Tamarind Chutney!

My Tamarind Chutney is deliciously rich and made using all natural ingredients, including tamarind purée, sultanas, ginger and aromatic spices, recreating authentic flavours of Sri Lanka, but it’s versatile too; it’s also great spread onto chicken prior to roasting or grilling.”

With Monica Chia’s SouthEast Asian heritage, Karimix is perfectly positioned to offer caterers a range of products that will enable all abilities to unlock the flavours of SouthEast Asian cuisine for themselves, adding a unique twist to their menus.

The creativity for Karimix products hail from original, family recipes and by using only the finest ingredients and by cooking by hand, Monica ensures the delivery of some very authentic products including Citrus and Lemongrass Sauce, Laksa Curry Paste and an extremely spicy Tamarind & Garlic Sauce, all of which have a variety of uses (all of which are made using GMfree ingredients woth no artificial additives and most of the range – available in 1kg, 2kg and 10kg formats - is gluten free).

Beechdean Farmhouse Dairy ice cream have also been responding to another trend – nostalgia - that’s popular with consumers right now, having launched two new ‘retro classic’ flavours.

Their new Eton Mess and Peach Melba varieties are, like all Beechdean ice cream, made with fresh Jersey milk and completely natural ingredients with no artificial additives or preservatives. They come in five litre tubs and are perfect served on their own or as a delicious accompaniment to classic desserts such as pies or brownies, suggest the company.

The indulgent Eton Mess dairy ice cream features a luxurious clotted cream flavour and is packed full of crispy

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FOOD meringue chunks, combined with strawberry ice cream containing real strawberry pieces, all whipped together with a rich strawberry sauce.

Peach Melba is a peach flavour dairy ice cream bursting with pieces of fresh peach that complement the crunchy, rich butterscotch chunks all mixed up in a delicious raspberry ripple sauce.

“These two new flavours are perfect for any caterer who wants to offer their customers something a little bit different,” says Andrew Howard, MD of Beechdean.

“While we would always recommend stocking the standard ice cream flavours of vanilla, strawberry and chocolate, it’s a good idea to have a more adventurous variety on the menu. Our new Eton Mess and Peach Melba ice creams successfully tap into the current trend for nostalgia and foods from the past while offering the consumer a delicious, more complex taste.”

The Beechdean Farmhouse Dairy Ice Cream foodservice range also includes Vanilla with Pod, Elderflower, Brownies & Cream, Blackcurrant Cheesecake, Mint Chocolate Chip, Rum & Raisin and Maple & Walnut, plus many more!

(Beechdean Customer Services can be contacted on 01494 563980).

Bakery boost Freshly baked bread freshly is best, but there are many benefits that smaller caterers can reap when they opt to buy in frozen, part-baked speciality bread to enhance and add value to a menu.

Pan’Artisan’s filled Sorrentini bread.

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Recipe idea

Italian cheese on toast Ingredients ■ 2 mini foccacia, halved lengthways or two slices fresh white bread ■ Some olive oil ■ 2 cloves of garlic (peeled) ■ Sacla’ Squeezy Basil and Tomato Pesto sauce ■ 125g ball mozzarella, torn ■ 2 medium vine tomatoes, sliced ■ 100g Cheddar cheese, sliced

Method 1. Preheat the grill to medium, place the breads on a baking sheet and drizzle with olive oil and grill till lightly toasted.

Turn over and grill the other side.

2. Remove from the grill (if using focaccia rub lightly with the garlic at this stage) and spread a good squeeze of Sacla’ Tomato Pesto sauce over the foccacia (or a good squeeze of Sacla’ Basil Pesto sauce over the white bread).

3. Top the focaccia with the mozzarella and tomatoes, or the white bread with the cheddar and pop back under the grill for three to four minutes until the cheese is melting. Serve with another squeeze of the pesto sauce.

Sacla’ have launched what they say is the first ever Pesto Sauce in a squeezy bottle – it comes in the two most popular flavours – Basil and Tomato – and will keep in the fridge for up to four weeks.

The time it takes to make from scratch can be consuming and labourintensive, and speciality breads often require specific equipment, techniques and ingredients to make them, so there are clear benefits to be had - being able to source a wide variety, extended shelf life and the ability to only use what you require, enabling low waste, are just a few, and you can also still claim to serve

‘freshly baked bread’.

Pan’Artisan supplies a range of hand-finished, part and fully-baked, frozen, dough-based products, as well as being able to provide bespoke items, all of which remove the time-consuming element of making and proving the dough, ensuring you the very best in consistent quality.

For additional margin, they suggest serving soup or salad with speciality bread on the side, such as focaccia, one of Italy’s oldest and most popular breads. Pan’Artisan’s is made by hand and the dough is fermented over 24 hours to allow the flavours to develop, creating a traditional, Mediterranean feel.

Sorrentini, another innovation from Pan’Artisan, is a convenient way to eat pizza and is the ultimate in hot food on the move, claim the company. Made from a thin, Calzone base that has been

pinched together to create pockets, these are filled with mozzarella, ham and tomato or mozzarella and tomato. The Sorrentini is then baked resulting in all the flavours of pizza in a format that is easy to eat.

And with the smaller operator in mind, Pan’Artisan says that it is just about to launch its 5” Tasca - a smaller version of the already popular, folded, soft bread pocket, and Tear and Share Garlic Bread, both newly available in cash & carry packs. The 5” Tasca is available in packs of 6 in either Plain, Red Onion, Caesar or Multigrain and Tear & Share Garlic Bread is available in packs of two (all of Pan’Artisan’s products contain less than 1% salt and contain no preservatives or GM products).

Late last year Dawn Foods (www.dawnfoods.com) acquired the Unifine bakery ingredients business in a move that created a global bakery ingredients supply company.

With implications for the café sector, the combining of the two businesses of Dawn and Unifine under the Dawn name has created an unrivalled global sweet bakery and ingredients company, believe the company.

The family of Dawn brands now includes everything café operators need to create delicious, creative sweet bakery products, feel the brand. Classic Dawn lines such as muffins and cookies,donuts, brownies, icings and frostings, are now seen alongside former Unifinefruit fillings, decorations, flavours, speciality mixes and cream based products and Unifine brands such as Sucrea® and Fruibel®. This has created a one-stop shop for many sweet bakery needs, backed by the resources and expertise to help outlets make most of the products and your business.

Dawn has come a long way since it began as a small artisan bakery in Michigan in the US, more than ninety years ago, and now its new,

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FOOD integrated business offers world-class facilities including centres of excellence and leading edge expertise. But what underlies this hasn’t changed since the early days, say Dawn, who described the company as being in the business of ‘creating happiness’ (for customers, for customers’ customers and for the Dawn workforce).

Dawn’s current global CEO, Carrie Jones-Barber, is the grand-daughter of Marlin Jones who purchased the original Dawn Donut Company in 1955, and Carrie is just one of a number of third generation family members still very much involved with the business. This family feel is important to the Dawn culture – and is key to embracing the Unifine business and people into the Dawn fold. Although the business is global and now has a very extensive product portfolio, the people at Dawn focus on supplying high street cafés and coffee shops in

towns and cities the world over.

Dawn’s range of frozen ready-to-bake foodservice products combine the highest quality with indulgent flavours and formats that include muffins, cookies, mini loaf cakes and more. These can be matched with the extended range of fruit fillings, flavours, fonds, gels, toppings and decorations now available, offering plenty of menu idea and creativity potential.

New development kitchens and demonstration facilities at the Dawn Evesham plant in the UK and a dedicated technical support team mean that Dawn is always there to answer your queries or offer help so that operators can tap into the extensive Dawn recipe bank for new ideas for every menu cycle.

Dawn points out that its business is also backed with full market research and trends analysis, their UK teams constantly seeking to understand what the

consumer wants so that it can be translated into great product ideas that customers will enjoy.

For example, Dawn recently looked at the difference between muffin tops comparing Mushroom and Tulip in a survey which found that the newer Tulip shape muffin top was more popular with most consumers, with 83.2%, preferring this format.

Dawn says that it is always eager to share these insights to help customers make the most of their business. This particular survey, which used a blend of traditional and social media, found that Tulip tops are perceived as more indulgent and therefore consumers would be willing to pay more for them, suggesting that the presentation of a café’s products is just as important as the flavour and taste.

Atlantic Foods (www.atlanticfoods.co.uk) have announced that their Go On! range of mini desserts is

BACK BY POPULAR DEMAND

Sweet Ground Chocolate For over 150 years consumers and chefs have used Ghirardelli Sweet Ground Chocolate to create decadent hot cocoa, coffee drinks and baked goods.

Sweet Ground Chocolate and Cocoa: The classic combination of premium cocoa powder, sugar, chocolate liquor and vanilla.

Sweet Ground White Chocolate: Recognized throughout the specialty coffee industry as the standard for the perfect rich and smooth white mocha.

being re-launched with the addition of a number of new mouth watering products including a trio of mini doughnuts in jam, chocolate and apple varieties.

From brownies to doughnuts, pancakes to mini shots, the Go On! range, feel Atlantic Foods, will enable operators to cater for all ages and appetites. Whether cafés choose to serve them individually as a light indulgence, mix and match them as part of a sharing platter, or simply offer them as an accompaniment to afternoon tea or coffee, Go On! desserts offer a touch of luxury to any caterer’s menu.

Cooking with coffee To celebrate the launch of its new flagship London boutique on Regent Street in London, Nespresso has recently partnered with two Michelinstarred chef and coffee-lover, Phil Howard, to create a series of recipes inspired by its quality Grands Crus, and illustrating

Buy 5 get 1 Free d for a limite period only

Suggested uses include: • Specialty Coffee Drinks • Hot Chocolate • Pre-mix for sauces • Ingredient base for baked goods

Regency Coffee Company Tel: 0845 371 4423

Email: jarrodnormie@regencycoffee.co.uk Website: www.regencycoffee.co.uk Unit 9, Shepley South Industrial Estate, Shepley Road, Audenshaw, Manchester M34 5DW

www.cafeculturemagazine.co.uk

SEPTEMBER 2012 CAFÉ CULTURE 49

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FOOD

Phil Howard’s top ten tips for cooking with coffee 1. Be open-minded about how to use coffee in your cooking.

See coffee as simply another ingredient as opposed to the drink we have come to love! Coffee – like chocolate - is used in cooking in the countries in which it is grown, and with careful use can enhance both savoury and sweet dishes, bringing its magnificent aroma to enhance its heavyweight background flavour.

2. There are two ways to impart the flavour of coffee into dishes. The first, as an espresso or lungo, is the more aggressive and requires strong bold flavours to deal with it.

It also mellows with cooking and in doing so helps to bring out key flavours of the other ingredients of the dish. The second is the addition of coffee grounds to the dish which imparts more of an aroma than an intense flavour.

3. Coffee is most successful in savoury cooking when included in recipes which have inherent sweetness already present in them (like spare ribs, for example), or where the dish would be served with a sweet accompaniment (like duck liver parfait with a fruity chutney, for example).

4. Coffees with a touch of robusta, such as Nespresso’s Ristretto Grand Cru, are often intense, with roasted notes.

They provide rich cremas, and their strength and richness go well with the texture and flavour profile of desserts with cereal or toasted ingredients, or with granola style dishes.

5. Coffee can be applied as a simple dressing to both sweet and savoury food and works particularly well with nut oils. A chocolate brownie with vanilla ice cream and a dressing of espresso and hazelnut oil works fantastically well (alternatively, check out my recipe for Tonka Brûlée with Nespresso Fortissio Lungo on the web).

6. Coffee works fantastically well with chocolate, but be sure to serve an intense and bitter coffee with a milk chocolatebased dessert, or a mellower coffee with a bitter chocolate dish. This allows the pairings to balance and the flavours to sing loud and clear.

7. Marinate meat that is to be chargrilled with some coffee grounds to achieve a simple and effective aromatic finish.

This works particularly well with a sweet relish or sweet curry dressing 8. Always add the coffee at the beginning of the cooking process rather than the end – this allows it to harmonise with the other flavours it is surrounded by and give the flavours added depth (you can really see how well this works with my recipe for Coffee Glazed Short Rib Of Beef with Creamed Potato and Roasted Carrots).

9. To appreciate coffee as a more mellow flavour, incorporate it into rich, creamy desserts such as rice pudding or crème brûlée. People quite often enjoy milk in their coffee, and by blending the coffee with the richness of cream, and neutralising bitterness with sugar – a similar taste experience is achieved.

10. Use coffee as a seasoning in pastry work or desserts by adding small quantities of coffee grounds to biscuit mixes, pastry doughs or cakes. It doesn’t have to be the dominant flavour if you don’t want it to be. Add it to recipes that have flavours which work well with coffee in the first place – such as those containing nuts, chocolate or orange.

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how versatile an ingredient coffee can be.

With the UK’s increased interest in quality coffee, and desire to learn more about its relationship with food, these sweet and savoury brunch, lunch and dinner recipes – all available online at www.nespresso.com/ultimatecoffee-creations - either incorporate coffee from Nespresso’s Grand Cru range or are created to be served with a freshly-made espresso or lungo (longer) coffee.

As a result, Phil Howard, head chef and co-owner of The Square in Mayfair, has also penned some top tips to help educate food-lovers on how to create some restaurant-quality dishes with coffee.

“I’ve always thought of coffee as a fascinating ingredient. I love drinking it and my scientific background has made me very curious about how to match it with other foods,” says Phil Howard.

“The common misconception is that coffee only works in sweet dishes like tiramisu, but actually, it can be a fantastic, versatile element in sauces, marinades, stocks and even crusts, bringing out the strong flavours of the other ingredients in each dish.

Through experimenting during my recipe development, I was surprised to discover that you can pair coffee with shellfish, as shown in my recipe for Roast Langoustines with Miso, Coffee, Grilled Pineapple and Szechuan Pepper.

The sauce and syrup supplier, Monin, says that it has

combined the classic flavours of chocolate and roasted hazelnut in a luxurious new sauce which makes it easy to create rich, nutty speciality coffees and dessert-style drinks.

Monin Chocolate Hazelnut sauce works well with mochas, lattes, cappuccinos and milkshakes, point out the company, and is also easily dispensed from a 500ml squeeze bottle. Deep brown with golden tints, Monin Chocolate Hazelnut sauce has a round nose of buttery cocoa and roasted hazelnut and a long-lasting, rich, balanced flavour.

“The rich taste of chocolate works with the full bodied roasted hazelnut to give a luxurious twist to all kinds of coffees and dessert drinks,” says Monin UK’s brand ambassador, James Coston.

“Monin Chocolate Hazelnut sauce, in its handy 500ml squeeze format, provides a simple and cost-effective way to add a touch of elegance.”

This latest flavour complements the Monin sauce range of Dark Chocolate, Caramel and White Chocolate.

Right equipment Andrew Rigby and his brother David recently built a new coffee shop, called Rigby’s, at their Pimbo Garden Centre in Upholland near Wigan. The bespoke building, which replaced two greenhouses, also houses an upmarket farm shop called The Pantry.

“Catering is the fastest growing part of our sector,”

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Recipe ideas

FOOD

Chocolate Hazelnut Mocha Ingredients ■ 30ml Monin Chocolate Hazelnut sauce ■ 150ml hot and foamy milk ■ 1 espresso.

Method Pour Monin Hazelnut sauce in a latte glass or a cup. Add milk and top gently with the espresso.

Garnish with whipped cream drizzled with sauce.

Chilled Choccy Noisette Ingredients ■ 45ml Monin Chocolate Hazelnut sauce, 90ml milk, ■ 1 scoop vanilla ice cream.

Method Pour all ingredients in a blender cup with ice cubes. Blend until smooth and serve.

Chocolate Caribbean Ingredients ■ 45ml Monin Chocolate Hazelnut sauce ■ 20ml Monin Caribbean syrup, 100ml milk ■ 1 slice of pineapple.

Method Pour all ingredients into a blender cup with ice cubes. Blend until smooth and serve. Garnish with pineapple slice.

says Andrew Rigby, who believes that any garden centre without catering these days is going to struggle. “We’ve invested heavily, but it’s the way to go. Now even on poor days we have customers on site. We have some clientele who come for the coffee shop, with no intention of looking at the plants!”

The coffee shop serves a wide range of foods, including breakfasts, light lunches, paninis, sandwiches and children’s meals. Weekends are their busiest times, with Sunday breakfast and Sunday roast lunch being very popular.

Inside there are 79 covers with additional seating outside.

Needless to say, a major part of the investment was in the kitchen.

“We try to source our foods

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locally and we cook from fresh, so dependable refrigerated storage has been vital,” says Andrew Rigby. “To keep our ingredients in top condition we installed a range of True cabinets and counters and have been so impressed with them that now we have invested in some True display cabinets for The Pantry. These weren’t our first True fridges. We originally got a True Coca Cola cabinet nine years ago and never even had to have anyone out to look at it. That’s reliability.”

Is sustainability and energy saving important to Rigby’s?

“It is, but there’s more to it than that. The garden centre is in a village and the local power supply is unpredictable.

Wherever possible we bought gas-powered equipment for the kitchen. Anything electric has to

SEPTEMBER 2012 CAFÉ CULTURE 51

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FOOD

Rigby’s have successfully added a café to their garden centre business, recognising early on that reliable refrigeration equipment would be vital. be as efficient as possible. True ticks that box, and their cabinets are very well built, with good insulation, which will obviously be a big benefit if we have power issues,” adds Andrew Rigby.

“In the kitchen we have an upright double door fridge, the same size freezer and a sandwich prep counter. They all look great, which was another reason for us to buy True units for The Pantry. The ones in there are uprights and have a black finish which looks excellent. They were a special order but we were willing to wait to get the right finish. They also have adjustable shelving, which is ideal for us.”

The True T49 fridge and T49 freezer in Rigby’s kitchen are double door units with capacities of 1388 litres (49 cubic feet). The counter is a TSSU sandwich and salad prep unit, which has ingredients wells with a hinged lid on top. The two display units in The Pantry are a GDM19T, a 538 litre single glass door cooler, and a GDM49F, a 1388 litre double glass door freezer. The True cabinets were supplied and installed by Fiswal Catering Equipment of St Helens (www.truemfg.com/uk). All units feature heavy duty refrigerated systems with fast pull down times, a three year parts warranty and a five year warranty on compressors.

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The Roband Grill Station, now available from Metcalfe Catering Equipment (www.metcalfecatering.com), should be the toast of the kitchen, making light work of grilled sandwiches, paninis and focaccia snacks, and turning out tender seared and grilled meat, poultry and fish in double quick time.

With the elements embedded into the smooth die-cast aluminium cooking surfaces, the grill has been designed to produce an even, efficient heat transfer both across each plate and between the top and bottom plates, ensuring that food is cooked thoroughly with uniform colouring.

And it also cleverly does away with the bane of every Panini grill user’s life, that cable that runs between the top and bottom plates and often gets snagged, broken or detached.

The compact, table top unit can be operated with top and bottom plates together, or bottom only for added flexibility. Available in two sizes to hold either six or eight sandwich slices, it is perfect for takeaway outlets, sandwich shops or any catering operation requiring toasting or grilling facilities.

The counter-balanced top plate and arched handle make it easy to load and unload the grill station with one hand, while the precise thermostat and five-minute timer with warning bell add to its ease of use. Cleaning is effortless too, as the high splash guard ensures that grease and crumbs fall onto the bottom plate and into a front removable collection box. Optional extras include a ribbed top plate and/or a non-stick coating.

Mix-ins add variety to a menu, providing a way of adapting ice creams, yoghurts and drinks to incorporate other flavours and textures. Now available from Foodservice Equipment Marketing (FEM), Hamilton Beach’s Mix 'n Chill Drink Mixer can help to make light work of adding and thoroughly blending mix-ins.

The Mix ‘n Chill’s high-performance 3/4 HP motor provides heavy-duty vertical mixing action to combine ingredients quickly and efficiently, whilst maintaining constant speed. Nine pre-programmed time settings allow for consistency in the results, even if staff are unskilled. The manual mode and variable speed control allow the operator to take control of mixing time and motor speed.

The stainless steel agitator helps ensure that ingredients are fully blended, right down to the bottom of the cup. A simple to use stop/start button lets the operator stop the mixing action anytime, for example

when the desired results are achieved or for safety reasons.

An audible alarm notifies the operator when the timed cycle is about to end.

The splash pan and splash shield are easy removable and are dishwasher safe so that they are easy to keep hygienically clean. FEM supply the Hamilton Beach Mix 'n Chill Drink Mixer with a full 12months parts and labour warranty (www.fem.co.uk).

The Convotherm brand (www.manitowocfsuk.com) has been producing top of the range combi-ovens for a number of years, with a range including a variety of sizes and designs to suit any commercial kitchen. As a new addition to the range, Convotherm has now developed Cook&Chill that utilises CONVOChill - a range of rapid coolers and shock freezers designed to quickly and efficiently chill precooked produce for storage.

By giving caterers the option to prepare dishes during the quieter periods, precooked food can be chilled rapidly to prevent the loss of texture and flavour, maintaining the dish at its best for service at a later time. The CONVOChill can help to ensure that during busier times the capacity of the kitchen is not over stretched, leaving staff able to simply regenerate the meals in the Convotherm when needed.

“The rapid cooling undertaken by the CONVOChill allows food temperatures to decrease remarkably quickly, going from roughly +90oC to +3oC in a very short period.

This results in the food retaining its freshness, succulence and texture, even when stored for several months,” explains Simon Frost, regional sales director at Manitowoc.

“Although using fresh produce is preferred by many, the Cook&Chill method perfectly suits fine dining establishments, as well as it does those producing meals in a mass production setting. Vegetables for example can be produced to exacting standards in a Convotherm, boiled, steamed, fried, baked or roasted, before being rapidly chilled. When ready to be served a simple flash fry or bake in the CombiOven, and they are back to their best.”

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CC_Sept12_p54-55_Layout 1 29/08/2012 13:47 Page 54

EQUIPMENT

Kitting out your kitchen Buying catering equipment is a long-term investment so it’s important to get it right first time. However, with a large variety of products to choose from, across a range of manufacturers it is often difficult to know what’s best for your café. We asked Nick McDonald, marketing director of commercial catering equipment manufacturer, Lincat, to share some tips for selecting the right kit for your café.

Don’t let a small food preparation area limit your menu!

Your menu should dictate your choice of catering equipment.

This might seem like commonsense, but some café startups make the mistake of thinking that because they only have a small amount of space, they can only offer a restricted menu.

If your menu is limited by the kit in your kitchen, then your custom might be too. You might not be able to offer a full fivecourse menu from a small kitchen, but you might be surprised at the range of food you can deliver from a small space with the right equipment.

Southside Café, for example, is based within Lincolnshire County Council’s Oak House business start-up centre.

Owner, Mary Haitt, needed a flexible kitchen capable of catering for several different types of clientele, from working lunches to outside catering. Her cooking and preparation area is small but by having thought carefully about her target market and ensuring that she had the right equipment, she is now considering evening opening as well.

Compact equipment makes a small space more effective They say that small is beautiful, but when it comes to cafés –

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small is crucial! Most cafés need to maximise their dining areas to maximise revenue, so the cooking and preparation area needs to be as compact as possible. The smaller the kit, the more of it you can fit in and, therefore, the wider the menu range you can offer.

The good news is that there is a great range of compact units available, specifically designed for the smaller kitchen. Our Lynx 400 range, for instance, has been purposefully developed for cafés, with maximum output from a minimum footprint being the key design factor. The range is extensive and also includes compact contact/panini grills, fryers, convection ovens, pizza ovens and infrared grills.

Display merchandisers can take up a huge amount of space, but they don’t need to be large or floor standing (we offer two models – refrigerated and heated - both have very small footprints and are only 400mm deep).

Versatility is key When space is limited, each piece of catering equipment has to earn its space as well as its keep.

The more versatile the unit, the more use you get out of it.

Panini grills, for example, can also be used for burgers and bacon and are a lot quicker

than a conventional grill because they cook both sides at the same time.

Speedy Life these days seems to be a continual rush and whilst many people love to take their time over a good cup of coffee and a scone whilst reading the paper, others want their food on the go.

Long gone are the days when we are happy to wait 20 minutes for a soup and sandwich. Some restaurants can get away with it, but cafés certainly can’t.

This means that all of your catering equipment should be selected on how quickly it can deliver. For example, our induction hob delivers rapid heat up and almost twice the cooking power of a similarly rated gas hob. This means that you can get your pasta on in double-quick time. Our pie cabinet showcases your pies but also keeps them at the right temperature so that you can serve them immediately.

The right output for your business A really important consideration is what your output will be.

Purchasing a lightweight piece of kit is no good if your output exceeds what that piece of kit can deliver. Equally there is little point spending lots of

The Southside Café has carefully selected its kitchen equipment range to be flexible and offer multiple uses.

your budget on a heavy-duty item, when you only need to produce limited quantities. You really need to have a good idea of how many burgers, panini or soups you will be serving before you decide on your equipment specifications. Good manufacturers should be able to provide reliable output figures for their equipment.

Easy to use It is a fact of life that many cafés suffer a high turnover of staff, particularly those based in city centres. This means that your catering equipment needs to be simple to use so that you can train staff quickly and they can start using it straight away.

If you have to read a 50page instruction manual before you can get your oven going, forget it. You need equipment with the least number of control knobs possible. Temperature gauges and switches need to be clearly visible and easy to read.

All of your equipment should have power indicators so that staff know when they are switched on.

Keeping it clean We all know that keeping catering equipment clean and hygienic is crucial, particularly

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EQUIPMENT

when it is front of house. If there are lots of dials, switches, nooks and crannies, then cleaning is going to be a pain.

At Lincat, our development chef, Paul Hickman, is particularly fussy about this aspect of catering equipment. If he is given a piece of kit to test which he finds fiddly to clean, he sends it straight back to the design engineers for a rethink!

All about the money Cafés are businesses and all businesses have budgets. It is tempting to consider buying the cheapest product on the market but please think again. Is that cheap countertop boiler really value for money? What is its life expectancy? How much energy does it use? Often buying cheap kit is a false economy.

Many low-cost products, with an unfamiliar brand name, are imported from overseas and when they break it can cost an arm and a leg to get a replacement part. It can also be difficult to get them serviced or repaired. Don’t forget your loss of earnings whilst your product is out of action.

Always ask how energy efficient the product is. Our induction hob, for example, typically offers 90% efficiency

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compared with a solid electric hotplate at 55% and a gas hob at 50%. Savings like these can, over time, really contribute to your bottom line and some of the cheaper models can guzzle energy.

Equipment from reputable manufacturers also usually meet stringent European safety regulations which, for example, limit the temperatures that surfaces and control knobs can reach. These products might cost a bit more but the extra is worth it in the long run.

Installation and advice Having your new catering equipment installed can be costly. Most of our Lynx 400 range operates at no more that 3kW so can be plugged in and working in an instant without the need of an electrician.

Our advice would always be to talk to an independent dealer about your individual requirements and take a look around their show room. Seeing the equipment for yourself and asking questions will make the difference between buying a quality item that earns its keep and lasts for years and one that doesn’t (further information about Lincat can be found at www.lincat.co.uk).

SEPTEMBER 2012 CAFÉ CULTURE 55

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INDEX

Café Society Suppliers Index Beyond the Bean Ltd. Unit 6, Cala Trading Estate Ashton Vale Road, Ashton Vale Bristol BS3 2HA Contact: Paul Maxwell Tel: 0117 953 3522 Fax: 0117 953 3422 Email: info@beyondthebean.com Web: www.beyondthebean.com Café Boutique 25 Dale Road, Stanton by Dale Derbyshire DE7 4QF Contact: Greg Campher Tel: 0800 028 3175 Fax: 0800 471 5205 Email: hello@cafeboutique.co.uk Web: www.ipanemaespresso.co.uk Coffix Unit 25 Hill Lane Close, Markfield Leicester LE67 9PY Contact: Glenn James Tel: 01530 242800 Mobile: 07790 402144 Email: info@coffix.com Web: www.coffix.com

Edgcumbe Tea and Coffee Co Ltd. Wicks House, Ford Lane, Arundel West Sussex BN18 0DF Contact: Alice Rendle Tel: 01243 555775 Email: sales@edgcumbes.co.uk Web: www.edgcumbes.co.uk

Rapido Coffee Services The Garden House, Sugnall Eccleshall, Stafford, Staffordshire ST21 6NF Contact: David Wiggins Tel: 01785 851348 Fax: 01785 859388 Email: sales@cappuccino-rapido.com Web: www.cappuccino-rapido.com

Erlenbacher Backwaren gmbh Wasserweg 39, 64521 Groß-Gerau GERMANY Tel: +49 6152 / 803-0 Fax: +49 6152 / 803-347 Email: erlenbacher@de.nestle.com Web: www.erlenbacher.com

Sugar & Spice The Old Bakehouse, Bakers Yard Ardington OX12 8PS Contact: Martin Popple Tel: 01235 835194 Fax: 01235 862212 Email: info@sugarandspicebakery.co.uk Web: www.sugarandspicebakery.co.uk

London School of Coffee 2 Princeton Mews, London KT2 6PT Contact: Gayle Reed Tel: 0208 4397 981 Email: info@londonschoolofcoffee.com Web: www.londonschoolofcoffee.com

Technomic Inc. Knowledge Center, 300 S Riverside Plaza, Suite 1200, Chicago, Illinois IL 60606 Contact: Patrick Noone Tel: +01 205 991 1234 Fax: +01 205 980 3770 Email: pnoone@technomic.com Web: www.technomic.com

Nelson Catering Equipment Unit 1, Rowley Industrial Park Acton, London W3 8BH Contact: John Nelson Tel: 0208 993 6199 Email: john@nelsoncatering.co.uk Web: www.nelsondishwashers.co.uk

United Coffee 2 Bradbourne Drive , Tilbrook Milton Keynes MK7 8AT Contact: Elaine Higginson Tel: 01908 275 520 Fax: 01908 648 444 Email: info@firstchoicecoffee.com Web: www.unitedcoffeeuk.com

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I enclose a cheque for £55 (£95 outside the UK). Cheques should be payable to Café Society and returned to: Café Culture, Association House, 18c Moor Street, Chepstow NP16 5DB or contact Tony Lorimer on 01291 636333 or email on tony@cafesociety.org.uk Alternatively, if you wish to pay by credit card, please enter your details below.

Card No: ________________________Valid From ______ /______ Expiry date: ______ /______ Last 3 digits of Security No. on Reverse _____ Name on Card:__________________________ Post Code_____________ House No. ____________(for security purposes only)

CAFÉS FOR SALE IDYLLIC SHORELINE RESTAURANT & TEAROOMS

COFFEE SHOP

LICENSED CAFÉ & DELICATESSEN

WEST COAST SCOTLAND

COUNTY DURHAM

DULWICH VILLAGE

CHESHIRE

T/O £126,193 for 7 months trading Well established, Beautiful trading location in popular tourist destination, Spectacular views, Scope to develop further, 2 bed bungalow included, Land available £550,000 FREEHOLD REF 38522

WT £2,500-£3,000 (exc VAT) Prime trading location Very high footfall Superbly presented

Turnover £280,000 Excellent product range Loyal client base Affluent location

Turnover £200,000 Excellent reputation 120 covers Would suit any type of cuisine

£99,950 LEASEHOLD

£ OFFERS INVITED

REF 39972

WELL ESTABLISHED RESTAURANT

REF 40314

BIRMINGHAM CAFE WT £4,000 - £4,200, Shopping centre location, Well established, 58 covers internal & external Ref 36087 £ OFFERS INVITED

CHESTERFIELD CAFÉ/SANDWICH BAR WT £1,200, Superb main road location, 12 covers, Fully equipped kitchen Ref 38476 £32,000 LEASEHOLD

LANCASHIRE RESTAURANT WT £3,000, Established 13 years, Main road position, Run on only 4 weekday openings

COVENTRY COFFEE HOUSE & RESTAURANT WT £5,300, Established 4 years, Excellent trading locations, Extremely high footfall REF 39911 £159,950 LEASEHOLD

BAKERY AND SANDWICH BAR STOCKTON-ON-TEES WT £4,000, Excellent location, Superbly fitted premises, Recently refurbished Ref 40555 £80,000 LEASEHOLD

CAFÉ & TAKEAWAY

LEEDS CAFÉ AND TAKEAWAY WT £2,000, Main road position, Established 40 years, 22 covers, Well presented lock up premises REF 38667 £45,000 LEASEHOLD SANDWICH BAR

OTLEY

WT £2,500, Superb village centre location, High footfall, 26 covers Ref 38851 £84,950 LEASEHOLD

Sauces

£315,000 FREEHOLD

Ref 38648

£299,000 FREEHOLD

REF 40459

LICENSED CAFE COVENTRY WT £2,500 , Busy shopping parade, Well established, 40 covers £52,000 LEASEHOLD

Ref 36508

WT £6,000-£6,500, City centre location, Well established family business, 43 covers £105,000 LEASEHOLD Ref 39091

HAWICK CAFE Turnover £45,000, Prime town centre location, 40 covers, Strong reputation, high daily footfall Ref 39133 £20,000 LEASEHOLD

WT £3,500, Prime main road position, Well established, Superb lock up premises Ref 39801 £56,000 LEASEHOLD

LONDON DELI/COFFEE SHOP Turnover £194,000 (excl tax), Affluent area, Extremely well presented premises, Excellent reputation Ref 39691 £150,000 LEASEHOLD

NORTH SUFFOLK DELICATESSEN, CAFÉ AND RESTAURANT Turnover £337,762 , Superb trading location, 59 covers, 3 storey 17th century property Ref 38644 £240,000 LEASEHOLD

TAKEAWAY AND INVESTMENT PROPERTY PRESTON WT £4,200, Superb town centre location, Substantial 4 storey property with basement, Area undergoing £700m regeneration £120,000 LEASEHOLD Ref 39586

PRESTON ITALIAN RESTAURANT AND BAR WT £7,000, Superb town centre location, 70 covers, potential to increase, Excellent scope to develop Ref 38177 £120,000 LEASEHOLD

WILTSHIRE COFFEE SHOP/CAFE WT £5,600 , Superb town centre location, 75 covers plus take away, Attractive listed property and Lease terms Ref 39686 £165,000 LEASEHOLD

FAST FOOD TAKEAWAY

LEEDS

For your free, no obligation appraisal, call us today on:

BACK BY POPULAR DEMAND

An incredibly versatile product, Ghirardelli sauces add rich and intense flavors when used as an ingredient or topping. With a wide range of package sizes and flavors they are perfect for: • Coffee Drinks • Milkshakes • Ice Cream/Yogurt Toppings • Cocktails • Dessert Toppings

GREENOCK

FEATURED BUSINESSES

0844 38 77 339

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0844 38 77 494

Buy 5 get 1 Free d for a limite period only

An industry standard for specialty coffee, Ghirardelli’s sauces are preferred over competitor brands when tasted in a mocha.

A higher cocoa content vs. competitor products, and the addition of Ghirardelli chocolate liquor, makes Ghirardelli’s chocolate sauce thicker with a richer, true chocolate flavor. It’s the perfect topping for desserts or beverages as well as the ideal product for decorating glassware and plates.

Available sizes: Large pump bottles, squeeze bottles. Flavours include: Black Label Chocolate, Sweet Ground Chocolate, Caramel and W hite Chocolate.

Regency Coffee Company Tel: 0845 371 4423

Email: jarrodnormie@regencycoffee.co.uk Website: www.regencycoffee.co.uk

Unit 9, Shepley South Industrial Estate, Shepley Road, Audenshaw, Manchester M34 5DW

www.cafeculturemagazine.co.uk

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CHECKOUTS

TO ADVERTISE CALL PAUL STEER TEL NO:

01291 636342 Bean there Fixed that Repairs Servicing Sales

glasswashers & dishwashers EXPERT ADVICE - SALES AND SERVICE SUPPORT NATIONWIDE

HUGE SAVINGS

Installation Delivery Training

* available subject to conditions on certain models.

SAVE WITH

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

W: www.coffix .com

SAVE: £’s - Up to 30% Discount* SAVE: £’s on Electricity Usage SAVE: £’s on Water Consumption FREE: Help picking the right model FREE: Site Survey (Obligation Free!)

EASY FINANCE OPTIONS AVAILABLE

NELSON DISH & GLASSWASHING MACHINES

CALL FREE

0800 592 833

ALL YOUR CATERING & REFRIGERATION NEEDS AT PRICES WE PROMISE WILL NOT BE BEATEN

CAFÉS FOR SALE

See Page 57

n Crockery/Cutlery n Cooking Equipment n Chilled & Frozen Displays n Dish & Glasswashers n Cleaning & Hygiene Products

www.foodfresh.uk.com

TEL: 01494 44 66 69 www.cafeculturemagazine.co.uk

SEPTEMBER 2012 CAFÉ CULTURE 59

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