How to Start and Run a Coffee Bar vol 6

Welcome to the sixth edition of Café Life magazine’s ‘How to Start & Run a Co ee Bar’ guide.

There is so much to think about when starting up your own hospitality business, especially in the current fi nancial climate. However, it’s also exciting and a wonderful challenge – with demand for vibrant co ee houses and cafés returning to pre-pandemic levels, creating new opportunities for those with an entrepreneurial spirit.

With all of this in mind, we’ve tried to cover as many aspects of your journey as possible. Starting with equipment, machinery, water, hygiene and sustainable packing, there’s extensive insight from businesses who know the sector inside-out. Payment methods and employment legislation are also addressed, alongside that modern-day essential –your social media presence.

Case studies provide real-life examples of the challenges faced, while not forgetting the importance of talented baristas and key product o erings such as ice cream.

Finally, I would like to thank all of those companies who have contributed to this fantastic publication. You will undoubtedly be seeing them in future editions of Café Life.

Alex Bell

Editor

Editor Alex Bell, Tel: 01291 636349, email: alex@jandmgroup.co.uk

Advertising Manager Ethan Leaning, Tel: 01291 636333, email: ethan@jandmgroup.co.uk

Production Gareth Symonds, Tel: 01291 636339, email: gareth@jandmgroup.co.uk

Subscriptions and Customer Service Tel: 01291 636338, email: subscriptions@thecafelife.co.uk

Editorial Address Café Life, Engine Rooms, Station Road, Chepstow, NP16 5PB www.thecafelife.co.uk

Opinions expressed in the ‘How To’ guide or Café Life are those of the contributors and not necessarily those of J&M Group Ltd or Café Life. No responsibility is accepted for the opinions of contributors. Café Life is published by J&M Group Ltd. and supports Café Life Association. It is circulated to managers, executives, buyers, retailers and traders in the café industry. © 2023 J&M Group Ltd

We w h you all the b t with r new busin s.

First things first…

In the early stages of planning a new coffee shop, there are several important questions to consider. And

Peter

Atmore

of Fracino – the UK’s award-winning espresso machine manufacturer – can help with the answers.

How should I approach buying a machine?

We’re focusing our attention on the traditional ‘barista’ type espresso coffee machines. While producing the most authentic experience and the aura of a hand-crafted drink, prepared freshly and individually for each customer, there are other key benefits of this type of system. They are typically less expensive, can form an integral part of the design theme of the modern coffee shop, and are still the most popular type on the high street. But make sure that you choose an ‘electronic’ – sometimes called

‘automatic’ – traditional machine that has up to five buttons for different drink volumes; some models just have a start/stop button for espresso and are known as ‘semi-automatic’!

How many cups might you sell during busy times of the day/night?

This ‘forecast’ will help you identify the model best suited to your needs. Always allow a factor for growth planning built in – i.e. buy something that does +50% minimum of your forecast. Also, the size of the boiler inside your machine, which

can vary from five to 20 litres, should be chosen carefully. If hot water is likely to be a major component of drinks you expect to sell most of during the day (Americano, tea, etc), select a machine with the largest boiler capacity within the dimensions of the space available on your counter. Or maybe a standalone boiler is the better option.

How

will you serve drinks?

In terms of crockery, think about tall glassware or takeaway cups? This is certainly a priority because you want all serving ware to fit between the drip tray and portafilter. Some machines have a greater free distance to

allow the largest of cups. These are often called ‘tall’ or ‘raised group’ models.

What power supply is available?

A very important consideration – particularly when opening in an existing premises. Talk to an electrician. Machines will typically require either single-phase 240V 13 amp (regular plug), 16 or 20 amp (with a fixed ‘hard’ connection in the wall).

For the largest or more powerful models, these need a 415V 3-phase power supply. Also, check access to the mains water supply and drainage within one metre of your desired machine location. Don’t worry... there’s one for every scenario!

What’s your total budget for the machine?

Be sure to allow around another 15%-20% for a quality, ‘on demand’ grinder that measures your dose perfectly and grinds fresh coffee for each drink. This is the modern standard and provides quality results.

Apart from the initial machine cost, what else should be considered?

Will you need an annual service contract after the first year? Ask about these costs and use

them in your financial planning. Some people prefer breakdown cover, similar to a car. However, a regularly maintained and serviced machine provides years of reliable operation.

How capable are your staff – full- or part-time?

Think about whether you require an advanced machine, with features that employees have to be trained on. Or if you are better suited to a well-built, simpler system with less technical functionality, that’s less likely to go wrong.

How long will a machine last?

Check out a manufacturer ‘reputation’, via social media or trade press. Quality manufacturers will provide machines that, if well looked after, can last you 10-15 years or more. That’s all the time you need to recover your investment! The best ones will provide this lifespan without costing a fortune in the first place. High price isn’t always the best value!

Who services the machine?

Ensure you know the answer to this question –they should always either carry the spare parts or be able to get them dispatched the next day. An exclusive foreign coffee machine might lure you in, but if it breaks and you wait several weeks for a part, you could regret the choice!

YOU’RE READY… SO WHAT’S NEXT?

Once you’ve got answers to all these questions, speak to suppliers. Try and choose one affiliated to a recognised trade body, like the Beverage Standards Association (BSA) or Specialty Coffee Association (SCA), and ask where you can visit and play with a working machine. Check

that your quoted ‘bundle’ costs include VAT, delivery, installation, year-one parts and warranty, initial training, water filtration, grinder and knock box (if requested). A trustworthy partner always shares details openly.

If your volume is so great that you might need two baristas at any one time, consider a 3 or even 4 group machine, so that they have space to work effectively. Also, for narrow spaces with small volume, smaller footprint machines are available –known as ‘compact’ models. Be sure to leave generous working space for the baristas, milk foaming jugs, etc. If possible, close proximity to a sink can be a practical advantage.

Assess your workflow and visit other coffee shops to help you plan yours! Practical considerations include if there was a leak, can an engineer get under and behind your coffee machine quickly? Remember, you’re often paying for time by the hour.

Finally, as we all know, energy costs are high, so think about energy-saving features. A thick copper boiler will often hold heat more effectively and help efficiency.

You’ll need to clean your machine regularly. Some have a built-in programme; others use readily available generic cleaning agents or need specific branded versions to operate correctly. Work out your weekly cost. A failure to clean won’t just cost you higher service bills… you might lose customers through serving poor-quality beverages!

Which Espresso Machine? Easy Decision ……

The Bambino is a top quality 1 or 2 group espresso coffee machine with semi-automatic or electronic options and is exceptional value for money.

The standard Contempo model re ects a modern interpretation of style that makes for a stunning, yet timeless focal point in any café, bar or restaurant.

Benefiting from Fracino's world class engineering skills and state of the art production methods, the stunning new Romano-R is the fusion of style and touchscreen technology.

Attention to detail

Celebration Packaging has been going strong for nearly four decades… so managing director, Nick Burton, is ideally placed to offer guidance on cups, accessories and recycling solutions.

CUSTOMER ASSURANCE

One of the most important decisions to make when launching a new coffee bar in terms of takeaway is to ensure you can operate as sustainably as possible.

Celebration Packaging launched its EnviroWare® brand over 16 years ago, to seek out and bring more sustainable packaging solutions to market. Today, we offer a wide variety of hot drink cups, made from different materials and in a full range of popular sizes.

All Enviroware hot drink cups come from sustainable raw materials and have FSC® (Forest Stewardship Council) accreditation. Our EnviroWare double-wall Leaf2 hot drink cups are lined with PLA (plant starch), not PE (an oil-based liner), and provide superior heat insulation and hand comfort. Certified commercially compostable, both the Leaf2 double wall and Leaf2 single wall cup ranges

feature Din Certco’s seedling logo, and the FSC logo alongside the words ‘sustainable, renewable, commercially compostable’, giving customers assurance that the paper cups are environmentally friendly.

Our latest range of double-wall hot drink cups are made from sustainable FSC certified bamboo fibre – with a water-based lining, which again are certified commercially compostable.

DRAWBACKS OF REUSABLE CUPS

Many coffee chains are championing reusable cups to avoid packaging waste – offering an incentive to customers who provide their own. However, most consumers purchase hot drinks on a whim, while out and about, and are often not prepared. It isn’t always convenient to carry around a reusable cup – and there is no denying that paper cups are a convenient and hygienic option for takeaway drinks.

So, if you’re offering coffee-to-go, you need to decide on which cups to use.

Coffee bars should also consider food to go and sustainable packaging options which are stackable and suitable for quick service, while also functional, leakproof and easy to hold.

KEEP A LID ON IT

Once you’ve chosen your cups, don’t forget those crucial accessories!

We offer compostable domed sip lids, to fit the majority of cup sizes, made from moulded fibre (bagasse) or CPLA (plant starch), not oilbased plastic; kraft board coffee sleeves; and wooden drink stirrers.

Stirrers are an essential for placing in selfservice areas when serving hot drinks and EnviroWare stirrers are made from sustainable FSC certified wood. Three packaging styles are available: hygienic individually wrapped stirrers, stirrers in convenient dispenser boxes, or bulkpacked in bags for economy.

RECYCLING OR COMPOSTING?

When thinking about end-of-life for paper coffee cups, you need to start by knowing what they are made from and what disposal options are locally available. The majority are 95% sustainably sourced virgin wood fibre paper, with a 5% PE (oil based) lining which makes them waterproof (National Cup Recycling website: cuprecyclingscheme.co.uk/how-torecycle-your-paper-cups).

It’s been a widely publicised issue for many years, since Hugh Fearnley-Whittingstall’s ‘War on Waste’ campaign in 2016. With bans and taxes in place or on their way, consumers are turning away from single-use plastic products.

Launched in April 2018, the National Cup Recycling Scheme has identified that PE lined cups can be recycled in the UK, at one of four facilities that accept paper cups. According to the Confederation of Paper Industries, the UK has sufficient reprocessing capacity to recycle all paper coffee cups used in the UK. However,

the main challenge lies in collecting them as a separate waste stream.

It is also worth noting that chains including McDonald’s, Costa Coffee, Pret A Manger and Caffè Nero all recycle paper cups in-store and will take any brand of cup!

So, each coffee outlet must identify a waste collector for used coffee cups in their area. If you’ve chosen compostable cups, you will require a collector that can take them to an industrial composting facility. Whatever decision is made, you’ll need to provide clearly marked collection bins. Storage space should be allocated – not only for stock, but cups collected for recycling.

SHARE YOUR STORY

While our stock paper cups feature a neutral design, with FSC and Din Certco logos, the majority of our sustainable packaging solutions can also be branded – and when starting a new outlet, it is a very cost-effective way of promoting your business. But you don’t want careless consumers creating branded litter and damaging your reputation, so communicating the importance of recycling

You’ll need to provide clearly marked collection bins. Storage space should be allocated – not only for stock, but cups collected for recycling.

in-store and on each cup is important.

When telling your story to consumers, avoid greenwashing. From FSC and PEFC to Din Certco certifications and accreditations, ensure cups and packaging are from genuinely sustainable sources and make straightforward statements around materials, recycling, composting and other positive attributes.

Work with a consultative supplier to get the right packaging – that is functional, fit for purpose and popular with consumers.

The talent needed to develop your menu

Ideal for small businesses looking to add hot food to their menu.

Want to serve up a hot, tasty dish at any time of the day, without the need for a chef or large kitchen?

Whether offering hot food for the first time, or expanding your menu, the Merrychef conneX® 12e high speed oven offers an affordable, entry priced, versatile appliance that can cook, grill, toast and reheat food from fresh or frozen. The Merrychef conneX® 12e fits into small spaces and is already highly trained with pre-programmed menus so no need for extra staff.

Lean, mean coffee

MAKING COFFEE SIMPLER

The world of coffee making has undergone a remarkable transformation over the years. It started with steam technology in the early 1900s that introduced the first espresso coffee machines, eventually leading to the development of super-automation.

Consumers have also evolved and become more knowledgeable about their preferences and experiences. This has simplified the coffeemaking experience, eliminating the necessity for individuals to acquire specific brewing skills – opening up the floor to establishments whose focus is not purely coffee making. People now invest in equipment that allows them to become their own barista, even if they lack extensive training and expertise.

Consequently, there is a need to provide guidance, especially for a start-up café.

THE S15 & S60

Cimbali Group responded to the demand for high-quality coffee with two ground-breaking, fully automated machines: the S15 and S60. They’re ideal solutions for various establishments, that prioritise both productivity and cup quality. The S15 exemplifies the brand’s commitment to technology and design, making it the ideal choice for numerous small to medium-sized businesses. It boasts cutting-edge technology –including bidirectional telemetry, enabling realtime communication and consumer analysis for optimised purchasing decisions. The exceptional beverage quality produced by the LaCimbali

machines

S15 has played a significant role in motivating employees to return to their workplaces after the pandemic, making it a crucial factor for consumers looking to select the right coffee machine during these exceptional times. Furthermore, the S15 offers a customisable menu of beverages and versatile recipe options.

The La Cimbali S60 delivers innovative High-Quality Milk (HQM) technology. This system allows for the frothing and heating of cold milk using steam, eliminating any concerns about water directly contacting the milk. Users can customise temperature levels for both dairy and plant-based milks, achieving various textures and densities. The S60, launched in 2020, marked a new era for La Cimbali’s top-of-the-range super-automatic machines,

showcasing striking aesthetics, cutting-edge design and advanced technology.

THE M200

The M200 espresso machine merges state-ofthe-art technology with the expertise of a skilled barista, resulting in a superior in-cup experience. It exemplifies distinctive functionality and attention to detail, embodying innovation and the renowned in-cup quality associated with ‘Made in Italy’ on a global stage. Enjoy the sleek design, reduced height, Cold Touch wand and ergonomically positioned units. Additionally, Cimbali Group’s commitment to sustainability is evident in the M200, which features high-quality, durable materials. The Energy Saving mode reduces machine

Cimbali Group takes us on a journey through innovation for the new breed of baristas.

consumption during low-productivity periods by nearly 50%, especially compared to the previous M100 based on internal testing.

CHOOSING THE RIGHT MACHINE

This is a vital decision. Take into account the size of your operation, the type of beverages on offer, plus the level of automation desired.

1. Scale of operation

Consider the volume of coffee you plan to serve daily. High-capacity machines like the S60 or M200 can handle a substantial workload, without compromising on quality. Smaller, more boutique start-ups could favour the S15, which is more space efficient.

2. Beverage variety

Think about the range of beverages you want to offer. If your menu includes a wide variety of coffee-based drinks – like cappuccinos, lattes and espressos – a machine with versatile recipe options provides the flexibility to cater

to diverse preferences. Customisation means you can explore creative recipes beyond the conventional espresso.

3. Level of automation

This relates to combining the human and machine elements. While the S15 and S60 offer automation and user-friendly interfaces, the M200 takes it to the next level, providing an enhanced experience that merges barista expertise with the efficiency of automation.

Where the magichappens

Jack Barber is learning and development manager at 200 Degrees Co ee, so there was no one better to answer our barista Q&A.

What are the key personality traits an employer should look for in a barista?

Energy, enthusiasm and a genuine love of engaging with customers. Many people assume coffee skills are the most important area, but I would suggest these can be taught. It’s very difficult to teach enthusiasm and energy, but having these things generally makes people easy to teach!

The day-to-day shift for a barista looks like a very busy role. What are the main challenges they face?

Juggling the importance of efficiency, while delivering great customer service. With being good at what you do, the main challenge is getting the maximum use of the equipment and always ensuring there are a few things going on at the same time. For example, while you

are tamping for one shot, have another one grinding ready to go.

In terms of making the drinks, can you give us tips around common mistakes that baristas make – and how to avoid them?

The main error I see with substandard coffee is people not watching every single shot time and when to make adjustments. Shot times are left until they are out of the ‘good’ range before making changes, but it’s best to adjust small as you go. With regards to latte art, the key is when you want the foam to come out, ensure the tip of the jug is as close as possible to the surface of the drink – and keep pouring at a consistent speed while doing this.

With latte art – and the modern ‘design’ elements of coffee – do you need to develop a signature style?

I think latte is really important, as it shows the customer that you are passionate about your

craft and put care into what you do. I don’t think a signature style is a priority. Latte art itself takes a lot of practice, so to do it consistently is a great achievement!

Away from making the drinks, what other factors should be considered by new baristas?

Coffee can be messy stuff, so keeping tidy when working on a machine is important and helps keep everyone on shift calm. Being in a tidy environment is also essential – and from a customer perspective, if a bar is a mess, it doesn’t look good. It’s key to have a place to put everything. For example, when you pick up a milk jug, always have a spot where it is returned to. Have this same attitude with everything you use.

What’s the best thing about being a barista… and the worst?

The best thing is that coffee is a journey and there is always so much to learn, no matter how much you already know. Being a barista is the best place to be to get to grips with and learn more about coffee. Sometimes it’s blooming hard work! A lot of running around and working at speed can be tiring.

The most important thing a coffee shop owner should consider when hiring a barista is…?

Personality.

How much has the industry changed –and what are your visions/insights for the future of barista work?

I would say the biggest difference is technology. Now, many cafés utilise auto tamping machines and those that dispense perfectly steamed milk. I think years ago, lots of baristas turned their noses up at these automations, but recently there is more acceptance of this, and how it can help us make more consistent coffee, effectively providing us with additional time to engage with customers.

It pays to connect

Five reasons to choose EPOS over traditional point-of-sale.

As a central system for accepting customer payments, point-of-sale software is a critical part of your business. By opting for an electronic solution, more catchily known as an EPOS, you can tap into the next level of service.

EPOS brings together stocktaking, staff rota systems, ordering technology, payments and much more, while providing an incredible amount of information. This frees you up to spend time finalising the menu, get orders out of the kitchen and develop customer relationships.

“For me to truly focus on my business, I need to really understand it,” said Stephen Kennedy, owner of the Copper + Straw chain of coffee shops.

“The best way of doing that is having access to good quality, rich data. That’s how we make decisions, even on the number of staff to have on,” he added.

Kennedy’s system is from payment experts Elavon Europe.

“An ideal EPOS for a growing business is one that helps you to help your customers,” said Eric Horgan, head of product for Elavon Europe.

“Improving customer experience and adding value to your team drives sales and promotes loyalty, while also saving time, money and effort,” Eric added.

Here are five advantages to an EPOS system…

1 GIVING CUSTOMERS WHAT THEY WANT

Slash queues: No more keying in long orders in one place and inputting payment details in another; with an EPOS system, orders and payments can be done in a few taps.

Make offering discounts, bundles and meal deals easier than ever, so combinations

automatically lead to pre-determined discounts. You can even trigger them for when customers revisit to foster loyalty, or time-base for happy hour cocktails and rush-hour coffees. Customers can pay how they want through an EPOS system; whether using a digital wallet via a smartphone or smartwatch, gift card provided by your new EPOS system or tapping a payment card. Keeping contact to a minimum and cleanliness to the max!

2 ONLINE ORDERING AND TAKEAWAYS

Third-party platforms, or creating your own, can be expensive and time-consuming. Elavon EPOS brings online ordering to the centre of your business. You can even bypass front-ofhouse (FOH) and have orders go straight to the kitchen (or bar… barista… or dessert station).

3 HELP STAFF TO HELP CUSTOMERS

Set automatic prompts to let your team know when tables need moving on or setting for the next sitting. Customers can pay at the table through an app the minute they’re ready to go, freeing up your team to prepare what’s next. Connecting your order taking with the kitchen is vital to keeping dishes moving to the right place, at the right time, in the right order. Elavon EPOS coordinates your FOH and BOH, from blending or prioritising orders to splitting bills or merging tables.

To avoid mistakes and muddles, you can tailor a customer’s order within the system. Changes or additions are relayed clearly, directly to wherever they are needed.

4 SEE WHAT’S DOING BEST ON YOUR MENU

Track in real-time what’s selling well – by sales, team member or discount. Quickly introduce an offer for things that aren’t proving so popular.

Elavon EPOS lets you link orders to inventory, so you can see what’s running low and adjust your menu in good time, rather than letting customers down after they’ve ordered.

Stocktaking and restocking are also easier with helpful automation. This could range from prompting you to order key ingredients when they hit a threshold, or bulk-uploading new stock to the inventory once delivered.

5 MANAGE YOUR TEAM ACROSS MULTIPLE SITES

Even with a small team, staff, rotas, timesheets, tips and wages can quickly take over your day. What’s it like when that involves a chain of sites? With Elavon EPOS you can streamline management tasks, even remotely.

Data can also be easily brought together to generate digestible reports, keeping you informed about all parts of your business.

Find out how Elavon EPOS can add harmony to your hospitality at elavon.co.uk/EPOS.

Employment law –THE ESSENTIALS

Opening a coffee bar is a dream come true for many entrepreneurs. But a successful journey isn’t just about creating a cosy environment for customers and crafting the perfect latte art –it’s also about establishing a solid foundation for your workforce through proper HR practices.

From ensuring the right contracts are in place to conducting fair recruitment policies, embarking on any new business venture that involves hiring staff will inevitably be shaped by various employment legalities. Here are five key considerations to keep in mind.

While looking after your customers is a priority, you also need to take care of your people – WorkNest can show you how.

From ensuring the right contracts to conducting fair recruitment policies, embarking on any new business venture that involves hiring staff will be shaped by various employment legalities.

In addition, issuing contracts of employment from day one is essential and a legal requirement. These outline the terms and conditions of each role – covering key aspects such as job expectations, working hours, pay and benefits – and establishes a clear and mutual understanding between you and your employees.

2 SHIFT WORK AND SEASONAL STAFF

Crucially, the nature of work in a coffee bar often involves irregular hours and fluctuations in customer demand. Thus, it’s imperative that the correct type of contract is issued to accommodate different work schedules and prevent future issues.

For instance, will employees have set hours or is flexibility required? Do you plan to employ seasonal or fixed-term staff for specific periods? Don’t be tempted to download a one-size-fitsall template – different situations call for slightly different contract terms that accurately reflect the nature of employment.

3 RECRUITMENT

When hiring staff for your coffee bar, it’s imperative to adhere to fair and objective recruitment practices, as discrimination allegations can tarnish your reputation and lead to legal troubles.

1 CONTRACTS AND HANDBOOKS

Your café/coffee bar’s success ultimately starts with a strong foundation, and that includes having comprehensive employee documentation in place.

An employee handbook acts as a guide for staff, outlining company policies, expectations and important procedures. From setting guidelines on attire to outlining your sickness absence procedures, this text sets the tone for a cohesive work environment and will enable you to take action later down the line, should employees step out of line.

To mitigate this risk and ensure your recruitment process is fair and inclusive:

● Ensure job descriptions use inclusive language and focus on essential skills (don’t stereotype).

● Implement blind resumé screening, so candidates are selected on merit alone.

● Devise standardised interview questions for all candidates and stick to them.

● Avoid any questions that touch upon protected characteristics.

● Provide equal opportunities for all applicants, regardless of background.

Alongside this, a well-structured induction programme allows employees to settle into their roles more effectively, fostering a positive work atmosphere and reducing turnover.

4 COMPLIANCE WITH WAGE AND WORKING TIME LAWS

Legislation dictates how employees should be compensated for their work, amongst other things.

To avoid costly legal mistakes, make sure you’re familiar with:

● National Minimum Wage rates: These change every April, so check gov.uk to determine the appropriate wage based on the employee’s age. If they receive tips, these don’t count towards the National Minimum Wage.

● Overtime pay: Employees can only be required to work overtime if their contract clearly permits this. You don’t have to pay

workers for overtime, but you must ensure that their average pay (for all the hours they have worked) doesn’t dip below the relevant minimum wage.

● Rest breaks: Employees are entitled to at least 11 hours of consecutive rest between working days (or 12 hours if they are under 18). They are also entitled to an uninterrupted rest break of at least 20

Specialist staffing and safety support

BSA members are entitled to one free call with WorkNest, the Employment Law and Health & Safety specialists.

If you have a query around contracts, recruitment, employment law or any aspect of health and safety management and would like professional advice, call 01244 667 120 or email sandwich@worknest.com for guidance and support.

minutes for every six hours they work (or 30 minutes every four and a half hours if they are under 18). To ensure this, employers must record the number of hours worked by staff, including normal hours and overtime.

5 HEALTH AND SAFETY

Employee wellbeing should also be high on the planning agenda.

Maintaining a safe and healthy work environment isn’t just a moral responsibility – it’s a legal obligation. Under the Health and Safety at Work etc Act 1974, all employers must take ‘reasonably practicable’ steps to ensure the

YOUR RECIPE FOR MORE CUSTOMERS

health, safety and welfare of employees and anyone else who might be affected by their activities. This includes proper training, ensuring equipment is maintained in good working condition, and conducting risk assessments to identify and control workplace hazards and prevent accidents and injuries.

If you employ five or more employees, it’s a legal requirement to have a health and safety policy in place. This outlines your commitment to maintaining a safe workplace, identifying potential hazards and implementing preventive measures to ensure the wellbeing of your employees and customers.

Take the finest sustainably sourced ingredients, combine them in tried-and-tested homemade recipes, finished by hand in an artisanal way, package and present them beautifully and then deliver them on time and with minimum hassle. That’s the Cakehead way.

www.cakehead.co.uk

@cakeheadb2b

In good Company

The Split Screen Coffee Company understands launching a business better than most. From the van to a bricks-and-mortar operation, they’ve seen it and are doing it... and loving it!

HOW IT ALL BEGAN…

Canadian-born Jennifer Walker came to the UK in 2000, after backpacking in New Zealand and enjoying the country’s burgeoning coffee scene. Following a 15-year teaching career and keen to improve her work-life balance, she decided to combine her passion for coffee and her beloved VW campervan, ‘May’.

In 2015, The Split Screen Coffee Company was born, operating as a mobile café before going on to supply its May’s House Blend coffee to the Framework Knitters Museum in Ruddington, Nottinghamshire.

Now running the museum’s café – Parkers

Yard – as a commercial enterprise, The Split Screen has gone from strength to strength over the past year, with no plans of stopping yet. Here’s her story...

FORGING TRUST

During my time in NZ, I was making coffee – particularly flat whites – in the North Island cafés. When I came back to settle in England, I was shocked to see people still drinking instant coffee. The ground was ripe for a revolution. We were one of the first vans specialising in locally roasted barista coffee in unusual locations. People didn’t know what to make of

us and there was some ambivalence towards our product/concept.

Building something new, and being a woman in a male-dominated industry, also meant I had to find ways to legitimise our brand so it would be something people could trust.

I will never forget when I was laughed at over the phone after trying to find an initial loan, while explaining the business and the countless people who commented that it was lovely that I was able to make money out of my ‘hobby’. The whole process was a big challenge. Well, that and the van breakdowns!

The most enjoyable bit is the festivals we’ve attended as a family. We’ve been all over and had great fun. I would never have considered going before. When the kids were little, we applied for family-friendly festivals. But now they are teenagers, they are pushing the agenda on which events they want us to attend, to work in the van alongside us.

Another significant challenge when setting up as a mobile bar/café are the confusing and inconsistent rules around licensing. Different councils have different legislation, and many are still coming to grips with the mobile/street food industry, so advice can be hard to get. The correct licence is essential for businesses like mine, so making sure my paperwork was in order was an important milestone.

Keeping up with stock levels in a small van, and when events are busy and/or remote, is essential for mobile units.

We also have to quickly work out where the nearest wholesale/shop is located, in case of emergencies. Investing in a good cool box is essential.

BRAND EVOLUTION

As well as the van, we now have a more permanent home at Parkers Yard, which can be at the Framework Knitters Museum in the Nottinghamshire village of Ruddington. It suits us perfectly, as we can maintain our core philosophies of keeping things ultra-local in terms of suppliers and staff.

The two operations complement each other well, allowing us to be diverse in what we do – a lesson I learnt from the pandemic. My husband, Mike, runs the van alongside his part-time teaching job and our existing staff grab shifts in the café or van. Running costs of a bricks-and-mortar cafe are the biggest concern post-pandemic. Pitch fees are also reaching new heights, so we are very selective about

The two operations complement each other well, allowing us to be diverse in what we do – a lesson I learnt from the pandemic.

which events we do. At the beginning I said yes to everything, but now we can look for wellattended, lower cost ventures.

Our work at Parkers Yard has also evolved. I started by doing my own baking; not out of choice, but necessity. Today, we offer some of the best local food. Our coffee suppliers have changed but we have always used local roasting houses, so it’s as fresh as possible. We have our own May’s Blend, named after the van. We have also tried and tested various coffee kits and sell one in the café and online.

FUTURE ASPIRATIONS

I find it very difficult to make any kind of predictions, but I’m feeling good about our current position, enjoying fine-tuning our offering. People are looking for more than just coffee and hunting out experiences, so our focus remains on attending and hosting high-quality events in the van and café.

Parkers Yard is steeped in the history of workers in our region. People come here not just because we offer great food and drinks, but they know they are helping to keep something of our region’s history alive. We are trying to be more than just a business and will continue to look for innovative ways of pushing boundaries and beliefs that people have around how to run a business.

DOCUMENTATION IS KEY

My advice to anyone considering starting and running a coffee bar or café would be to get your house in order. Make sure your paperwork is up-to-date, especially with a van, as you won’t get into events without it. You will also need a 5* food hygiene rating to progress with festivals. Standing out from the crowd, think about the look of your stall and don’t try to do everything under the sun. Focus on doing one thing really well… and never let others tell you what to include on your menu.

Lights, camera, interaction!

CONNECTIONS BEYOND THE COUNTER

Social media platforms are way more than just a digital presence; they serve as a direct connection to your patrons, wherever they are. Sharing your café’s personality, offerings and ambience through Instagram, Facebook and Twitter allows you to engage with customers in a personal and meaningful way. While promoting coffee is important… you’re also creating a virtual space where coffee lovers can interact, be inspired and anticipate their next visit.

VISUAL TEMPTATIONS

The art of coffee extends beyond the cup, and social media lets you showcase this visually enticing journey. Share the delicate pour of latte art, the rich hue of an espresso shot and the colours of your delectable pastries. These images are not just eye candy, acting as a method to convey the experience that awaits within your walls. Through captivating visuals, social media turns your establishment into a work of art that customers can savour from afar.

ENGAGEMENT: SHOT OF CUSTOMER DELIGHT

Social media is a two-way street. It’s not just about broadcasting; it’s about engaging. Responding to comments, answering queries and starting conversations creates a genuine connection that transcends the counter. By involving your audience in polls, asking for their opinions and encouraging them to share café experiences, you’re not just providing coffee –you’re serving an interactive experience that resonates long after the last sip.

BUILDING A BRAND

Your café is more than just a place to grab a cup of coffee – it’s a haven with its own unique vibe. Social media allows you to showcase this essence, solidifying your brand identity. Consistent branding, from colour schemes to captions, builds recognition and trust. Sharing behind-the-scenes moments and introducing the faces of your staff humanises your café, making it more than a destination –it’s a community.

REACHING THE RIGHT AUDIENCE

Unlike a traditional marketing approach, social media serves your message directly to those who want to hear it. By leveraging targeted advertising and utilising relevant hashtags, your posts can spread near and far. Whether you’re promoting a seasonal special or upcoming event, social media ensures your message reaches the right cups.

EXPERT COLLABORATION

While building a social media presence might seem overwhelming, remember that you don’t have to navigate this digital landscape alone. Collaborating with a social media marketing agency brings expertise to the table. Just as a

master barista perfects each brew, marketing experts can tailor a strategy to resonate with your audience. They can refine content, optimise advertising and offer insights that elevate your online presence.

In an era where every ‘like’ and ‘share’ can translate into a real-world visit, social media has become a cornerstone for cafés and coffee shops to thrive. Promoting products is merely one string to its bow.

So, as you perfect your latte art and brew the richest espresso shots, remember that social media can be the ultimate blend for taking your café’s success to new heights. Embrace the digital cup, raise it to the world and let the aroma of your online presence captivate coffee enthusiasts everywhere.

By harnessing the power of social media and partnering with a marketing agency like Hop PR, your independent coffee shop can thrive in the digital age. Translate digital interactions into real-world success.

The importance of social media cannot be underestimated. Marketing agency, Hop PR, show you how to fly high in the user-generated content stratosphere.

PICTURE BIG THE

From oven choices to space saving and menu upgrades, Alistair Farquhar CFSP MIH, national sales manager UK & Ireland, Welbilt, can get you started.

For cafés and co ee shops, key considerations need to be addressed, to make life easier for day-to-day operations.

SPEED OF SERVICE

Reducing queues and ensuring fast delivery of food is a must to maximise table covers and attract business. Investing in equipment that can cook multiple items and/or speed cook is crucial. Whether it’s a menu of toasted sandwiches and pizzas or a wider offering, cooking quickly and to a high standard makes life a lot easier for those behind the counter.

MAXIMISING SPACE

You may need a grill, microwave, toaster, panini press and other equipment for a food menu. So, invariably there will be limited space. Consider a high-speed oven. It may be a bigger up-front investment, but so many café owners end up buying one when they realise its speed, the space it saves, the consistency it delivers and ease of use.

MENU OPTIMISATION

Invariably, café owners look to scale up their menu. Food is important, so takeaway will

inevitably increase sales. Omelettes, baked potatoes, pasta bake, chips, burgers… the list is endless – and there are few pieces of kitchen equipment that can do it all. This is where a high-speed oven comes into its own, with preprogrammed recipes that can be cooked at the touch of a button.

A high-speed oven such as the Merrychef conneX®12e is the perfect entry model for a café looking to add a hot food option or improve throughput. Stylish, small enough to fit on a countertop, easy to install and with ventless operation as standard (so no extraction hood is needed), the conneX®12e features a patented cooling system with Air Curtain Technology® which keeps exterior surfaces cool-to-touch. Cooking up to 80% faster than a conventional oven and featuring the very latest next-generation 7” HD touchscreen controller that can have staff trained in minutes.

The Merrychef conneX 12e enjoys a combination of microwave, convection and tuned impingement, delivering maximum performance, with minimum energy demands.

For further info, visit welbilt.uk.

Our product range covers all the needs for the food service industry from glass-washers, hood-type and under-counter dishwashers to flexible and highly efficient tunnel machines. Our premium, energy saving products, coupled with our unrivalled after sales support, provides you with a complete peace of mind warewashing solution.

Kudos Coffee Shop opened in August 2017 after owner, Rob Good, grew tired of the corporate world and dreamed of starting his own business. With an interest in speciality coffee, he took the plunge and opened Kudos in Whitchurch, Hampshire, followed by a second Kudos coffee shop in Stockbridge a couple of years later.

“The essence of Kudos is about creating an environment where customers feel relaxed and want to return on a regular basis,” said Good. “Our food is sourced locally where possible, so our bread comes from a small bakery in Old Basing, while the cakes are from a business 10 miles down the road.”

Good quickly realised that to run a successful business, he needed a more substantial menu. “Food is very important in the coffee shop world. In the beginning, we concentrated on coffee and cakes, but having a quality food offering is essential to success. So, we focused on ciabattas and sandwiches in-house and initially plumped for a panini grill.

However, this didn’t work. The main issue –apart from the fact it was taking around eight minutes to cook a panini – was the lack of consistency that the grill provided. We were reliant on staff hearing the stopwatch once

FOR MERRYCHEF

the ciabattas were allegedly cooked, and when they did, we were never certain of the quality due to issues around volume, etc. After speaking with a friend who owned a restaurant, he suggested I switch to a high-speed oven, such as a Merrychef.”

After some exploratory research, Good contacted Welbilt, who invited him to a full demonstration at their head office in Guildford.

“I attended a Merrychef Masterclass and met with the Welbilt culinary team, who gave an initial overview of the range before starting a demo. This was the key moment for me. I was shown how the Merrychef e2s could cook pastries, bake breads, warm Camembert and crisp pizzas. My eyes were opened to how this oven could really help me develop my menu.”

Don’t take chances with key equipment – always invest in quality.

The essence of Kudos is about creating an environment where customers feel relaxed and want to return on a regular basis.

Although hesitant at the initial investment, the Merrychef has proved its worth time and again.

“Whilst it is scary to spend this kind of money on equipment, it was actually a no-brainer! So much so, that in my new shop in Stockbridge I bought two. The Merrychef has changed what we can offer to the customer and opened up a whole new menu for us. It has removed the need for a microwave too.

Saving time has also been a major benefit. “The speed of the Merrychef means that food

gets out of the kitchen quicker and can be delivered to the table faster. This allows for a higher turnover of customers.”

He gives this advice to those considering a new business: “Invest in quality commercial equipment, rather than cutting corners with domestic alternatives. As the saying goes, ‘buy cheap, buy twice’. Merrychef has been a game-changer. I wouldn’t hesitate to recommend them to anyone starting a new business or looking to expand their menu.”

Coffee is constantly evolving! How many grams in a shot to how many seconds of extraction, it should be this size of cup, this bean, that bean, etc. From nitro coffee and cold brew trends to more recently iced coffee and frappes (especially for the younger generations).

The flat white has undeniably taken over and is here to stay. And when you look at menu boards, you’ll see that the flavoured coffees gaining popularity are usually the longer drinks e.g. latte. Combined with plant-based milks, flavoured options have really taken off and are likely to become even more popular. Usually only appearing on menus at Christmas, they now appear over the entire year and change frequently to encourage customers to indulge.

Coffee shops can also use flavours and added ingredients to upsell drinks. Spices such as turmeric or cinnamon are popular and the chai latte with spice additions has taken off.

Sales of iced beverages are definitely making inroads in cafés and coffee shops in the UK, according to Allegra*. Unsurprisingly, the summer months are the key time for iced coffee sales, but the under-35s are taking the lead in consuming iced drinks across the other seasons too. Allegra reports that standard iced coffees are still the most purchased, but coffee-

TREND SETTING

based frappes and other beverages are rising in popularity. As with other drinks in coffee shops over the past few years, menu options have expanded massively, from the type of milk (fullfat or semi-skimmed) to non-dairy options, and now seasonal offers and limited-edition flavours via brand collaborations (Oreo, Biscoff, etc).

But the fundamentals come down to a good grinder and an exceptional espresso machine. The grinder is king – if not set correctly, it can ruin any good bean and make the machine look inadequate. An espresso machine is the

Knowing what’s popular and what’s coming next is essential for a successful drinks menu, says Scott Singleton, National Sales Manager UK&I – Crem, Welbilt

foundation of any coffee shop, so selecting the correct one is paramount. More customisable, compact and branded machines are becoming popular, as operators want their equipment to take up as little space as possible, fit into their branding and décor, plus make the best espresso. Customer impact is also important, as the espresso machine usually takes up residence on the front counter so is very visible. The award-winning Crem EX3 espresso machine defines the market in terms of personalisation. Its stand-out USP is customisation capabilities: from selecting the colour, finish and type of barista lights, through to various technical aspects, such as electronics and number of boilers and groups. The EX3 is the definition of an espresso machine designed for each individual outlet. Ergonomics and user experience have been key to the development of the EX3, and it features pioneering Crem TechTM tech for superior in-cup quality, including the new Crem TechTM cool touch automatic steam arm option.

*Cakes, Shakes & Tea Breaks UK 2023 is World Co ee Portal’s analysis of tea, iced beverages and food sales at co ee chains – drawing from a total of more than 6,000 consumer surveys.

Local HEROES!

As Sabert celebrates its 40th anniversary in 2023, UK & Ireland managing director, Alex Noake, explains how aligning a new co ee bar’s brand with its community creates di erentiation and adds relevance.

BRAND PRESENCE

Whether you are setting up a single co ee bar or looking to establish a chain, the first step is to work on brand and how to di erentiate your o ering from others.

Takeaway co ee outlets are all, by definition, ‘local’. So, take time to consider how your brand presence fits into and supports the community. Ask yourself: ‘Why should someone

choose to visit my co ee bar when other options are available?’

Of course, serving great co ee is a good start, but how else can your brand values resonate with potential customers, while continuing to earn respect and loyalty as the business develops?

Supporting local initiatives or charities is a great place to start. Align with social enterprises

and ensure that what your brand stands for is a good fit.

What benefits do you bring to the community and what can you o er that will make it better? Are you creating opportunities for people with disabilities or those less fortunate? Are you organising litter-picking? Are you fundraising for an important cause or donating to a school, sports club or assisting a charity? There are so many options – making your co ee bar a focus for positive local attention.

The co ee you serve should be of socially and environmentally ethical provenance. There

are an increasing number of sustainable B-Corp roasters, many of which will also be local.

Choosing to give your business strong community relevance helps the brand become established and creates genuinely compelling and memorable PR on the journey.

PACKAGING CHOICES

Direct day-to-day interaction with customers is often via packaging, so match choices to sustainability values and the environment. Ensure that packaging is central to your o er and conduct research early on, to be certain that end-of-life is suitable for the local recycling or composting waste stream.

Above all, the packaging you choose must make food and drink look great and ensure that it travels well.

You also need to be certain to only use products which guarantee the credibility of the entire supply chain. Collaborate with reputable suppliers and manufacturers that can provide certifications and accreditations, giving customers confidence that everything complies with the strictest corporate social and environmental responsibility.

Your brand, and its positioning, can be clearly

Collaborate with reputable suppliers and manufacturers that can provide certifications and accreditations, giving customers confidence that everything complies with strict CSR.

communicated on printed cups, cup sleeves and other peripherals which make your co ee outlet work. Sabert o ers the option of fully branded sleeves which can carry sustainability messages, as well as logos and website or social media links.

Material choices clearly underline your environmental stance. For instance, supplying only paper cutlery which is recyclable and makes food taste great.

LOOKING TO PROMOTE A CIRCULAR ECONOMY

The environment remains Sabert’s core concern, and we have implemented many measures to demonstrate our deep commitment to protecting the environment and promoting a circular economy.

We o er an array of packaging solutions across a multitude of materials to suit the precise requirements of your customers and local waste stream.

Our functional and recyclable Paper Collection – made from FSC™ certified paper – o ers a natural look with great performance, while our natural and recyclable BePulp solutions represent the best choice in sustainable packaging.

Additionally, our recycled and recyclable, attractive clear rPET solutions are the perfect way of showcasing freshness in food. Sabert has also launched Snap2G0 – a natural fibre, fully recyclable solution for food-to-go outlets.

If you’re thinking of setting up and/or growing a takeaway co ee business, talk to Sabert. We can ensure that you are using the perfect packaging solutions to best fit your business, while helping improve sustainability criteria.

For more information, visit sabert.eu.

Circular Returnable Cup

The solution to single-use takeaway cups.

A returnable cup allows your customers have their takeaway drink in a cup your business can reuse over and over. Opting for a Returnable Cup instead of the old single-use options means you massively reduce your carbon footprint, and your business’s waste stream, but you also make huge cost savings, win win! Get in touch to learn more: returnables@circularandco.com

Lightweight & compact with non-stick stacking

Designed for fast drying

1000+ commercial wash cycles. Cost-effective affordable replacement for single-use

Patent pending heat diffusing ribs. No need for extra wasteful sleeve Premium drinking experience

100% 'real world' recyclable at end of life

Smart cup - RFID/NFC enabled, laser etch, unique QR codes

CLEAN GREEN&

TIME TO CARE

Cleaning plays a major role in supporting a company’s overall sustainability goals. It creates a good brand image for your company, slashes energy costs, promotes green procurement, as well as caring for the planet and its people. According to a 2021 consumer intelligence survey report by PwC, 76% of consumers are likely to stop buying from a brand that doesn’t practice sustainability. Additionally, 84% of employees prefer to work for a company that cares for the environment*.

to clean green is to use a cleaning product that will biodegrade completely within a short time frame of 28 days.

By Nick Winstone, co-founder and MD of Biovate Hygienics.

One of the ways a facilities management team can boost sustainability efforts is to adopt a green cleaning strategy. Unfortunately, traditional chemicals pose a health risk, while sustainable products take greater care of your employees and the environment. The best way

Packaging is also a key factor to consider. For commercial cleaning, these should be as concentrated as possible. For example, a multipurpose 1.5 litre pouch uses 90% less plastic than a jerry can and makes 275 spray bottles, massively reducing the carbon footprint and plastic waste generated.

RECYCLABLE COMPONENTS

Fitting products with trigger heads that are made from 33% PCR plastic with no metal parts, and are fully recyclable – as some of our products are – also helps with sustainability. Their use stops 7.5 tonnes of virgin plastic from entering the supply chain, with CO2 emissions reduced by 13% and wastewater by 17%. Responsible sourcing of cardboard packaging also reduces CO2 emissions by 25%.

Another priority is the impact on the user. Basically, a green cleaning product should not be classified as an irritant to skin or corrosive in its diluted state.

With many cleaning chemicals posing a health and environmental risk, a café’s approach to hygiene is more important than ever.

SETTING STANDARDS

Sustainability is high on the agenda for businesses across most sectors, with environmental impact becoming a major driver in procurement decisions. In the liquid product cleaning industry, this is reflected in demand from customers and distributors for chemicaland plastic-free options. They are mindful of the fact most commercial cleaning products are in a ready-to-use format, increasing plastic waste and carbon footprints. Others contain traditional chemical actives which are unkind to the environment, while inhaling some chemical cleaning products is simply unhealthy – especially for cleaners using them regularly.

Our company’s on a mission to be UK’s go-to sustainable brand, offering a carbon-neutral range of liquid products that will change the way Britain cleans. We want to ensure that they’re all sustainable in the way they’re packaged, produced, transported and stored.

Biovate has these goals in mind – and we like to think we’re leading by example, setting standards for the rest of the sustainable

cleaning industry to follow.

*Beyond Compliance: Consumers and employees want business to do more on ESG.

Find out more at biovatehygienics.com

EQUIPMENT

Keeping cool under pressure

Malcolm Harling of Williams Refrigeration looks at the latest merchandisers for coffee shops.

GETTING THE BASICS RIGHT

Refrigeration is at the heart of every successful coffee bar. While the focus might be on the drinks you make, more often than not, you will also be offering customers food like sandwiches, pastries and salads. The need to serve them quickly means that many businesses require equipment that allows for grab-and-go service, alongside more traditional refrigeration. Williams Multidecks can be customised, while coming in a range of sizes to match the space you have available.

The busiest times for coffee shops tend to be breakfast and lunch. Having the flexibility to serve a number of customers quickly makes grab-and-go ideal for these situations. Being able to display a range of food in an enticing way, while guaranteeing it remains in peak condition, is vital.

LOOK FOR FLEXIBILITY

While the traditional grab-and-go products –like sandwiches, salads, quiches, etc – remain

a vital mainstay, modern consumers are demanding variety, as well as options for an increasing range of dietary requirements.

Advanced modern merchandisers, like our Gem Multidecks, can be customised for a range of applications. There are night blinds, security shutters, front doors (either sliding or hinged), rear loading doors for easy restocking of goods, impulse snack selection baskets for added merchandising potential, food tray slides, glass shelves and mirrored panels. These can all be tailored to exact specifications. Furthermore, there’s also the option of remote refrigeration and the ability to multiplex units.

Along with these quality-of-life options, Williams offers aesthetic customisations that allow Multidecks to match existing décor. A wide selection of colour combinations is possible, and the Gem Multideck range is also compatible with Williams’ Chameleon vinyl wrapping system – the specifier can create a merchandiser that looks like a piece of art or made of bricks. The sky is the limit… speaking

of which, it can resemble the sky too! This all helps to create an eye-catching merchandiser display that is easy for customers to access.

ENERGY EFFICIENCY

As refrigeration is always switched on, it makes sense to go for models that consume less energy. Again, modern designs can deliver significant savings, thanks to the latest features. For example, our latest Multidecks use low GWP (Global Warming Potential) and zero ODP (Ozone Depletion Potential) natural hydrocarbon refrigerant, which has excellent thermodynamic properties helping to reduce energy consumption. The new models are TUV certified, fully EcoDesign- and MEPS-compliant, and are Williams’ most energy-efficient Multidecks to date.

Features like the newly designed airflow system – which uses a honeycomb profile to direct the curtain of air down across the front of the unit – help maintain internal temperatures accurately in open-fronted models. This also uses redesigned bottom air inlets to improve temperature stability of the lower shelves.

If significant energy efficiency is required, units with hinged or sliding doors decrease running costs by up to 60% compared to open models, with clear, double-walled glass providing excellent product visibility. This is further improved by features like LED strip lights, inset within the ticket holders, enhancing the

display while using little energy and generating minimal heat.

While cheaper equipment might seem economical in the short term, consider total lifetime costs, including repair bills and higher energy bills. Durable and reliable equipment can ensure a long and trouble-free working life, reducing costs in the longer term.

Of course, coffee shops need more than just Multidecks. A whole raft of equipment includes compact undercounter cabinets, slimline upright cabinets and specialist products such as bottle coolers. Williams’ range includes a variety of sizes and formats, allowing for the creation of setups designed to fit the available space. Staff then have access to products they require on a regular basis, right where it’s needed – e.g. undercounter milk fridges.

If food is prepared fresh on site, counters create a self-contained area. Our Onyx prep stations combine refrigerated storage beneath an in-built worktop with refrigerated food wells, providing instant access to regularly used fresh ingredients. They are ergonomically designed to be at the ideal working height, with the ingredient pans in comfortable reach. The large work area makes them suitable for preparing a range of foods, including pizza, sandwiches, tapas, salad and desserts.

Ingredients stored in the wells are maintained at the correct temperature in two ways: pans are cooled from beneath, and a curtain of cool air is blown over the top of the food. This helps to maintain an internal temperature of 4°C by keeping warm kitchen air away. After passing over the ingredient wells, the cold air is drawn back into the Onyx, recycling the energy, helping to reduce power consumption.

Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, multidecks and blast chillers.

For more on Williams’ product range, visit williams-refrigeration.co.uk.

SUSTAINABILITY TIPS

There are so many practices a start-up can employ to help the planet – and award-winning climate-tech B Corp, Skoot, is here to provide the navigation.

In an era of increasing environmental awareness and consumer expectation, there is pressure on the hospitality industry to step up to the plate and embrace a green approach. For aspiring café owners, launching a sustainable establishment is not only an opportunity to make a positive impact on the planet, but also attract eco-conscious customers seeking ethically minded experiences.

From energy-efficient lighting to community involvement, compostable packaging to vegan options, this article presents 10 essential tips to

help kick-start your café/coffee shop journey. By incorporating these practices from the beginning, you can build a greener future, one bite at a time.

1 SOURCE LOCALLY

From the outset, establish relationships with local farmers and suppliers to source ingredients. Local British produce has been discovered to be one of the most important factors for consumers when deciding when and where to eat out.

Prioritise seasonal produce, which not only supports regional agriculture, but also reduces the carbon emissions associated with long-distance transportation and reduced food miles. Following Brexit, the pandemic and related supply-chain issues, it’s no longer the case that local produce is necessarily more expensive. Fresh and sustainable food options enhance the quality and sustainability of your menu.

2 ENGAGE CUSTOMERS THROUGH AN ECO-CONTRIBUTION

Educate customers about sustainability initiatives and integrate SKOOT’s Eco-Contribution – a straightforward yet powerful concept. For each cover or bill, trees are planted to counterbalance the carbon emissions associated with dining out. To make an instant impact, each tree is ‘buddied’ with a renewable climate project to remove 6kg of CO2 per diner, with the potential for the tree to sequester anything up to 1 tonne of CO2 during its lifetime.

The eco-contribution not only helps minimise carbon emissions, but also empowers businesses to demonstrate their commitment to a positive climate impact.

SKOOT has the flexibility to sit across any till system and is fully integrated with various hospitality POS products, including the Oracle Simphony and Micros, enabling a venue to switch on SKOOT remotely – making for a seamless experience. Best of all, there is no cost to the hospitality businesses.

3 REDUCE FOOD WASTE

Implement effective food waste reduction strategies from day one. According to the UN, an estimated 17% of total food available to consumers is wasted at household, foodservice

and retail levels. In addition, food that ends up in landfills generates 10% of global greenhouse gas emissions. Train staff on portion control, utilise proper storage methods and establish composting systems. Consider partnering with local charities or food banks such as the Felix Project to donate excess food, reducing waste while benefiting the community.

4 WATER CONSERVATION

Incorporate water-efficient fixtures and provide staff training on water-saving practices right from the start. Water use efficiency worldwide rose from $17.4 per cubic metre in 2015 to $19.4 per cubic metre in 2019, a 12 per cent efficiency increase [UN.org]. Encourage customers to use water sparingly and serve filtered tap water as an alternative to bottled. Preserve this valuable resource and lower costs.

5 OFFER VEGAN AND PLANT-BASED OPTIONS

Ensure your menu includes a diverse range of vegan and plant-based dishes. To meet the UK’s climate goals, the Climate Change Committee (CCC) recommends a 20% reduction in meat and dairy consumption by 2030, rising to 35% by 2050 for meat. Catering to customers seeking sustainable and ethical dining choices reduces the environmental impact associated with meat and dairy production.

6 COMPOSTABLE PACKAGING

Choose compostable or biodegradable packaging materials for your takeout and delivery services. England uses about 2.7 billion items of single-use cutlery, mostly plastic, a year, and 721 million single-use plates, according to the Department for Environment and Rural Affairs. You can directly reduce single-use plastic waste and contribute to a cleaner environment.

7 COMMUNITY INVOLVEMENT

Engage with local organisations that promote sustainability. Participate in community events, support local environmental causes and collaborate with like-minded businesses. These partnerships help create a broader positive impact, increase community awareness and contribute to a sustainable ecosystem. It’s why one of the 17 UN Sustainable Development Goals is ‘Partnership for the Goals’. Tackling climate change is a shared responsibility.

8 EMPLOYEE COMMUTE OFFSETTING

Commuting emissions are on the Greenhouse Gas Protocol’s list of Scope 3 categories, that cover both upstream and downstream emissions. National estimates suggest that commuting accounts for about a quarter of the UK’s transport emissions. Consider SKOOT’s employee offset programmes, where you calculate and offset the carbon emissions generated by employees. For each life you offset, you will plant 12 mangrove trees every month. Not only do these trees absorb harmful carbon emissions, but also restore damaged ecosystems and provide employment for local communities.

9 ENERGY-EFFICIENT LIGHTING AND APPLIANCES

Choose energy-efficient options, such as LED light bulbs, and appliances with high energy ratings. Consider utilising renewable energy sources, like solar power or wind energy. According to the Department of Energy & Climate Change, the average small and medium sized enterprise (SME) could reduce its energy bill by up to 25% by installing energy efficiency measures and implementing behavioural change.

10 TRACK YOUR JOURNEY

From the start, keep a detailed record of your sustainability efforts and track key metrics such as energy usage, waste reduction and water consumption. This data allows you to identify areas for improvement and showcase your commitment to sustainability. Utilise tools like SKOOT’s digital forest, where diners can scan a QR code on their bill to track their sustainability impact when they dine with you and stay connected with your sustainability journey.

By involving customers, you foster a sense of shared responsibility and increase engagement.

SO, WHAT ARE YOU WAITING FOR?

As the demand for sustainable dining experiences continues to grow, it is crucial for café start-ups to prioritise eco-conscious practices. Together, we can create a more sustainable hospitality industry and pave the way for a greener and brighter future.

“A strong, sustainable ethos at your core is critical. It’s about the intent. Know your suppliers personally, ensure they live by the same rules you do and make sure they’re local. We incorporate sustainable elements into our design and operations, such as using byproducts of other ingredients for food and cocktail garnishes and creating living herb walls on-site. Our FOH staff all receive sustainability training and our bar showcases art made from recyclable materials. We firmly reject single-use items, embodying our commitment to a greener future.”

Jimmy Garcia, founder of Jimmy’s Popup and Jimmy Garcia Catering –Skoot customer

Sweet Dreams

Suncream can help you get the most out of your ice cream o ering

maximise on this commodity. And there are lots of options.

“Ice cream milkshakes made from fabulous ice cream flavours work really well,” said Rebecca Manfredi, MD Suncream Ice Cream.

While we all dream of long, hot, balmy summers, we know that’s a tall order in the UK. It’s all well and good making hay when the sun shines, but if that big yellow ball in the sky doesn’t come out to play, then it’s a di erent game altogether. Establishments need to look at di erent avenues for their ice cream to

“When it’s too cold for ice cream, customers will rarely find that it is too cold for a milkshake – and these can be enjoyed all year round. The Gelato Gold and Gelato Lusso ice creams make fantastic shakes with some amazing flavours. Try a Cookies & Cream, Bubblegum or Speculoos for something di erent, but don’t forget traditional Vanilla, Strawberry and Chocolate. You should never underestimate how popular these staple o erings can be.

Try pairing with a warm dessert such as a wa e, crêpe or brownie. A scoop of ice cream on its own, giving brain freeze on a chilly day, may not be ideal, but is a perfect treat with a warming dessert. Adding a scoop also gives customers the opportunity to try your ice cream.

Ice cream advice

As consumers feel the pinch on their purse strings, now could be the opportune time for co ee shops starting out, or reassessing their current o ering, to look at their menu and adapt accordingly, and one way of doing this is to look at a ordable treats.

INDULGENT AND AFFORDABLE

“One area that always booms during hard times is ice cream,” says Rebecca Manfredi from Suncream Dairies.

with their eyes as they are tempted by your beautiful ice cream display.

“When consumers tighten their belts and start to re-evaluate their budgets, we see a move from indulgent treats to a ordable treats, and this is where ice cream can play a key role for establishments.”

Additionally, it makes for an easy dessert accompaniment, with a fantastic shelf life. And by adding a serving of Salted Caramel to your brownie, or To ee Apple Crumble ice cream to apple pie, you immediately elevate your dessert menu without losing margin – definitely giving the customer more bang for their buck!

WHAT DOES A COFFEE SHOP NEED TO DO TO INCORPORATE ICE CREAM INTO ITS MENU OFFERING?

“Integrating an ice cream o ering into your co ee shop needs to be carefully considered if you wish to reap the benefits, but done correctly establishments can certainly maximise on their ice cream sales, achieving margins in the region of 50–60%,” says Rebecca Manfredi, who o ers the following advice.

Displaying your ice cream

Think about your demographic, to ensure you are catering to everyone’s needs. Suncream o ers a variety of ice cream – including fat-free frozen yoghurt and vegan options – but the big deal at present is dogs! Suncream has recently launched its dog ice cream, Gelato Woof. This is proving more popular than we ever imagined, as establishments look to become dog friendly. With the increase in people owning canines doubling since lockdown, this market is booming. Gelato Woof is a plant-based recipe made with coconut oil, which is good for your furry friend’s coats. It also contains real carrot and apple purée with a vanilla flavour, fortified with added calcium which is good for their bones, hearts and muscles.

If space isn’t of a premium, co ee shops should consider getting their ice cream on display. Anything is possible. We have establishments that have ice cream in the most weird and wonderful places with one customer managing to get a display freezer installed on a barge! Consider positioning of your freezer in a prime focal point to attract customers. This can drive a new revenue outlet for your business o ering a ‘grab and go’ takeaway option, enabling tables to be kept for dine in customers.

Finally, if space is at a premium and you can’t fit in a display freezer, then take advantage of the free menu cards that Suncream o er. These are a fantastic way of pushing your ice cream from back-of-house to front-of-house customers. We o er menu cards for both our Gelato Gold & Gelato Lusso ranges, which can all be personalised to your ice cream o ering. We also o er a range of point of sale and freezer deals.

Happy scooping!

Having a display of ice cream is a thing of beauty, not only relieving storage pressure on your back of house freezers but also keeps your ice cream stored at the perfect scoopable temperature, -18 degrees. Customers will buy

Our Gelato Lusso ice cream range, for example, can be put on display as a collection of rich, indulgent gelateria-style scooping ice creams, robot-filled to sit proud in six litre Napolis and hand dressed individually to make your display stand out from the crowd. Such displays can help add a touch of ‘homemade’ artisanal magic to your ice cream display and give you a point of di erence and certainly the wow factor.

For more information on these products and additional advice, contact Suncream Ice Cream on 01827 282571.

The heat is on!

The best oven for your business is a combination of quality, energy efficiency and reliability. Here’s the lowdown from The Commercial Oven Store.

AVOIDING PITFALLS

When considering a new oven, always futureproof your decision. What do we mean by this? You may be thinking of starting off small. However, if your business takes off, you may need to increase cooking capacity.

Unox ovens are stackable, meaning you could start with one 3 grid oven, then potentially add another 3 or 5 grid – or perhaps a deck oven for pizzas. There are lots of options. The Commercial Oven Store will help you through these stages. For Combi ovens, we always recommend a site survey to be sure equipment can be delivered and installed without hiccups, leading to unforeseen delays and extra cost.

TIPS FOR SAVING MONEY

● Buy a recognised brand with a proper support infrastructure; if your equipment breaks down, you want a swift repair

● Don’t go for cheap – you could end up buying twice!

● Unox Energy Star-rated units may cost more, but will save money through its lifetime

● SpidoCook grills are 70% more efficient than standard grills.

● If you need other equipment – such as a dishwasher, fridges, icemakers, etc – The Commercial Oven Store can offer great prices and complete installation package.

SOUND ADVICE

Our experience and reputation means the customer can buy equipment with confidence. We sell brands that we know to be reliable and energy efficient, while offering a dependable after-sales service and support network. We have over 40 years in commercial catering.

MAKING THE MOST OF YOUR OVEN

We ensure it is installed and commissioned by trained engineers. Where necessary, we provide training on usage, setting up cook programmes and daily care for the produt.

ESSENTIALS

Depending on the type of oven, there are differing requirements. However, water conditioning should be considered for all Combi ovens. Stands provide storage and sensible working heights – and our range of different trays and racks help optimise cooking results. If ovens are mobile and easily accessible, it can also reduce service and repair costs. Steam condensing hoods can also improve the working environment for operators.

SUSTAINABILITY AND ENVIRONMENTAL CONCERNS

At The Commercial Oven Store, we pay special attention to factors that affect our planet. Unox ovens are produced in a carbon neutral factory and are some of the most energy-efficient on the market. We offer extended warranties and service packages to help ensure longer lifespan, reducing overall consumption. We also consider part-exchange deals if an oven can be serviced and ‘re-homed’. If they really have ‘had it’, all old ovens and filters are recycled.

LIQUID SITUATION

Sustainability is firmly on the menu for coffee shops, cafés and the entire hospitality sector today, and with good reason. While the conversation around sustainable and ethically sourced coffee has been underway for some time, environmental sustainability, traceability and recyclable packaging and utensils all remain important concerns for UK coffee drinkers – and this interest is sure to grow. And when it comes to that all-important flavour of the perfect espresso, it’s understandable that most people look to the beans first. But should water be an equally important part of the equation? After all, 98% of a cup of coffee is water, so to get the ideal flavour and extractions from those delicious beans, considering the science is crucial.

Testing the water

UK coffee shops already have a good reputation for sustainability and great flavours, but did you know how smart water filtration could help boost these even further?

RECIPE FOR SUCCESS

Chlorine in the UK’s water supply has a very potent aroma and taste that’s detectable, even at low levels, while naturally occurring organic compounds can affect taste. The best coffee deserves water without these substances.

The water’s hardness should be between 50 and 175 parts per million (ppm) of total dissolved solids (TDS) per million. Of course, we all have our own personal tastes, but there is a general consensus that when the water is too hard, you’ll have a dull, lifeless coffee. If the

Samantha Scoles, qualified water sommelier and sales director at BRITA Professional, takes a deep dive into the issue of unfiltered water, its influence on taste and environmental impacts.

When hard, unfiltered water is heated, it causes a chemical reaction that leads to limescale build-up in equipment. Left untreated, you'll soon find your brews become undrinkable.

water is too soft, there will be over-extraction –it’s going to be too bitter. Balance is everything. Alkalinity is the most important factor, sometimes referred to as ‘buffer capacity’ or ‘buffer capacity hydrogen carbonate’. Too high, and you won’t get those beautiful, delicious flavours; too low, and there will be excess acidity. Its TDS value should be between 40 and 75 ppm, and the pH value between 6 and 8.

One of the ways we determine total water hardness and alkalinity is by carrying out

drop tests using a BRITA drop test kit. For total hardness, you’re looking for the water in the vial to turn green with between three and 10 drops. For alkalinity, you want the water to turn yellow with between two and four drops.

When you get within a balanced range, you’re getting a really great tasting cup of coffee. But aside from impacting taste, what are the issues when using unfiltered water to brew coffee?

When hard, unfiltered water is heated, it causes a chemical reaction that leads to limescale build-up in equipment. Left untreated, you’ll soon find your brews become undrinkable. And not only does limescale spoil the beverages you serve – and your hard-won reputation for serving delicious coffee – but it can harm our environment too.

REDUCE ENERGY CONSUMPTION

The fact is that scale equals increased energy consumption. Even just a millimetre of scale can reduce the energy efficiency of equipment, costing you more to heat water. With bills on the rise, that’s an unnecessary expense that cafés need to avoid.

And it’s an increased carbon footprint that our planet can’t afford either. As the UK strives to reach net zero emissions by 2050, coffee shops are keen to play their part – and reducing limescale through water filtration is an easy win.

EXTEND APPLIANCE LIFESPAN

When limescale accumulates inside your equipment, it can cause breakdowns and is likely to reduce lifespan. That’s unnecessarily expensive and, from a sustainability standpoint, results in appliances being sent to landfill early. What’s more, manufacturing new appliances uses more raw materials and energy.

Filtering water protects your

fantastic equipment. Look out for a filter that can reduce the hardness of your water down to a level where scale can’t form. And, to make sure you aren’t taking one step forward and two back, seek filters that come with recyclable cartridges – or even better, a supplier that can recycle them for you.

Our latest model, PURITY C iQ, takes the guesswork out of going green. This industryfirst smart filtration system – designed with and for coffee professionals – monitors your café’s water intake, checks its hardness and tells you in real-time when you need to change filters. Stop limescale build-up in its tracks, cut energy usage, prolong equipment lifespan, while serving the perfect cup, consistently every time.

Take the next step towards business sustainability at brita.co.uk/purity-c-iq or call 01869 365851.

A FRESH APPROACH TO ESSENTIAL ADVICE

A must-have for sandwich bars, cafés, restaurants and food-to-go delivery outlets, this jargon-busting guidance covers:

• Food hygiene

• Allergens

• Labelling

Transport • Employment

• Training and more

• £45 per year

Association membership starts at £6.25 per month and can be purchased with the MINT MAX plan.

SIGN-UP TODAY AT WWW.THEMINTGUIDE.CO.UK

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