essential cafe - january 2014 issue
DESCRIPTION
The magazine dedicated to the café trade sector, full of high quality content.TRANSCRIPT
EssentialCaféMAGAZINE
A fresh approach to the industry January 2014 issue
TASTE THE DIFFERENCE WITH MONIN SYRUPS
Tap into a hundred years of flavour experience and delight your customers
with a rainbow of taste sensations courtesy of Monin Syrups
Register for your FREE ENTRY to Essential Café Live!5th March 2014 | Sandown Park, Esher, Surreyw w w. e s s e n t i a l c a f e l i v e . c o m
ATTRACTIVE DESIGNJet black, high gloss finish andtimelessly modern in design,the foammasterTM underlinesnot only a sense of high qualitybut also a feeling ofunburdened ease and endlesspossibility. the fm800 managesto accommodate its fullexpertise in a single unit, andits elegant style adds thefinishing touch to any interior.
INTUITIVE TOUCHSCREENNAVIGATIONin a revolutionary step forward,the fm800 introduces intuitivetouchscreen technology to the
world of coffee machines. thistechnology makes it possible toeasily, efficiently and flexiblyconfigure the operation of thedevice. you can assemble yourseasonal beverage selection,choose between four differentoperating modes andconveniently load images andadvertising messages.
BEST MILK FOAM QUALITYfoamed milk of “barista”quality at the touch of a button:the fm800 makes it possible.with this coffee master, you canproduce different milk foamconsisten- cies at temperatures
ranging from hot to cold for thesame product, creating theperfect latte macchiato orCappuccino. the milk is foamedquickly and gently – ensuringthat the beverages come outjust right every time.
LIMITLESS BEVERAGEOPTIONSCombined with the chocolatepowder dosing unit and theflavour station, the fm800makes it possible to preparecountless beverage creationsjust as you like them – fromclassic specialties to originalcreations. make the
foammasterTM your ownpersonal favorite barista whoknows all the tricks and makesyour every wish come true.
EASY TO CLEANeven when it comes to cleaningand care, the fm800 isunbeatable: the provenClean+Clever system fromfranke ensures impeccable andsimple cleaning of the device ina short amount of time. thanksto this optimal cleaningsystem, the foammasterTMgives you first- class enjoymentevery day whilst also ensuringhaCCp conformity.
FoamMaster 800The premuim class from Franke Coffee Systems
the franke foammaster TM is thenew premium class among coffeemachines. is there a particularbeverage you long for? thefoammaster TM will easily makeyour wish come true – from classiccoffees to warm latte specialties orcold milk foam be- verages. thisall-rounder is as unbelievablyversatile in its selec- tion as it iseasy to operate.you can quickly and easily selectyour beverage program on theintuitive touchscreen menu andadjust it to your needs at any time.the modern design of thefoammaster TM also leavesnothing to be desired. shiny black,shaped with elegance, it is a truevisual treat that gives the finishingtouch to any interior.
REGULARS
3 Editor’s CommentEssential Café’s editor Simon King on the forthcoming Essential Café Live! Show and Awards
5-8 Essential NewsNews from the industry
35-40 Essential BaristaA big helping of news from the burgeoning UK barista scene
54-55 Counter CultureEssential Café talks to Leila Latif, co-owner of the Wildflower Café
57-60 Essential Products Eat, drink and make money with the latest releases
61-65 Essential Contacts The who’s who of the industry
FEATURES
11 Essential SanremoCompany MD, Andrew Tucker looks at the UK coffee scene in 2014
12-13 Letter from AmericaEssential Café’s editor Simon King on the buoyant US coffee market
14 Essential Melitta Essential Café Live! sponsor Melitta speaks about their new automatic coffee machine generation
16-18 Essential TeaEssential Café takes a look at the prospects for tea in 2014
21-26 Essential Flavouring SyrupsThe sweet taste of success with our syrups round-up
28-29 Essential Monin A look at the new Monin Studio in London and how it can benefit customers
31 Essential Kantar A look into the future of the high street and how cafés can be involved
32-33 Essential KimboKimbo UK boss Angus McKenzie gives Essential Café readers an update on his company’s progress
42 Essential Yelp How to promote your business online, by making full use of social media
44-46 Essential Sweet OfferingsA look at how to provide for your sweet toothed customers
49 Essential Vittles Foods Julie Zalesny, joint founder of Vittles Foods, is put under the spotlight as she takes on the Essential Café Q&A
51 Essential Furniture Making sustainability part of the design
CoNTENTSJANUAry 2014
register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café 1
EssentialContents
EssentialCaféMAGAZINE
A fresh approach to the industry January 2014 issue
TASTE THE DIFFERENCE WITH MONIN SYRUPS
Tap into a hundred years of flavour experience and delight your customers
with a rainbow of taste sensations courtesy of Monin Syrups
Register for your FREE ENTRY to Essential Café Live!5th March 2014 | Sandown Park, Esher, Surreyw w w. e s s e n t i a l c a f e l i v e . c o m
Monin_Cover.indd 1 17/01/2014 12:49
p14
p16
-
The Ancillaries store
Tel: 01233 840296
Email: [email protected]
www.theancillariesstore.co.uk
Images supplied by 1883 de Philibert Routin
ONESIE LATTÉIdeal when all you need is comfort
Ingredients:
◊ 1 shot of well flavoured espresso (Big Gorilla)
◊ 4oz of Milk ◊ 1 shot of Routin 1883 Triple Sec syrup
◊ 1 shot Routin 1883 Chai syrup
◊ Chocolate dusting
Method 9oz glass;
Add an espresso to
the glass.Steam the milk and syrup together and layer them on the espresso.Garnish with chocolate dusting
Gourmet SyrupS from the french AlpS
ucd contents strip.indd 1 07/01/2014 09:24
CALLING ALL BUSINESSES – ENTER THE ESSENTIAL CAFÉ TRADE AWARDS 2014 TODAY
Essential Café 3
It’s hard to believe that the inaugural Essential Café Live! and the Essential Café Trade Awards and gala dinner are now less
than two months away.
March 4 will see the return of the Essential Café Trade awards and gala dinner and following on from the highly successful
first awards, the initiative has now been combined with our new trade show Essential Café Live! and will take place at
Sandown Park, the evening before the trade show on March 5.
The newly renovated event facilities at Sandown will provide a great backdrop for the event as well as stunning night time
panoramas of London to the North. Set up to reward the very best the café and coffee shop market has to offer, the Essential
Café Trade Awards 2014 are part of the magazine’s avowed aim to support and expand this vibrant and exciting sector.
The Essential Café Trade Awards observe the highest standards in terms of objectivity and impartiality, as the majority of
the awards are decided in closed session by an independent panel of judges, being decided entirely on the entries presented
where companies are asked to quantify, explain and justify why they deserve the Award.
Believe me, the judges had their work cut out with the high quality of entries for the awards last year and I expect us to
have many challenging conversations when we meet up to judge this year’s entries. My advice to all companies is quite clear
– plan your entry and make sure you get it to us well in time. The deadline for entries has now been extended to February 14,
but dont delay, enter today!
Meanwhile, Essential Café Live!, sponsored by Melitta will provide café, coffee shop and hospitality operators a
comprehensive line up of manufacturers and service providers to keep your business at the cutting edge of this fast paced industry.
Essential Café Live! will feature a good variety of exhibitors, who are attracted to the show due to the competitive pricing,
which means all types of companies can attend.
Trade shows can be very expensive, which means the return on investment is much harder to achieve. We want
Essential Café Live! to be accessible to all companies, so the stand rate is just £99 per square metre.
Being much more affordable than alternative events, means not only the larger firms are able to attend, but
smaller artisan producers, which make up such an important part of the hospitality sector, are also able to set up
shop for this
one-day extravaganza.
I look forward to seeing you at Sandown Park on March 4 and 5.
Simon King
Editor, Essential Café
EssentialEditor’s Comment
Register for free entry to Essential Café Live! at www.essentialcafelive.com
EDITOR IN CHIEF: Daniel Sait, [email protected] EDITOR: Simon King, [email protected] SALES DIRECTOR: Ian Kitchener, [email protected]: David Kitchener, [email protected] OF PRODUCTION: Sam Broad, [email protected] GRAPHIC DESIGN: Benjamin Bristow, [email protected] ACCOUNTS: [email protected] CIRCULATION: [email protected]
Essential Café magazine, Suite 4, 6-8 Revenge Road, Lordswood, Chatham, Kent ME5 8UD.T: +44 (0)1634 673163 F: +44 (0)1634 673173
Whilst we make every effort that everything printed in Essential Café magazine is factually correct, we cannot be held responsible if factual errors occur. All articles are copyright and remain the property of Essential Café magazine.
what is more natural?
Contact: [email protected] Tel: 01298 77617 Fax: 01298 72039
COFFEE & SERVICE
P4.indd 1 17/01/2014 12:18
Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café 5
EssentialNews
NEWS FROM THE INDUSTRYKEEPING YOU CONNECTEDBRISTOL-BASED BAKERS LAUNCH ‘CAKESMITHS’ BRANDBristol-based baker, Bar Cake, has recently launched a new
brand aimed specifically to cater for small independent coffee
shops, cafés and catering firms across the UK, offering a
selection of home made style cakes ordered online.
The range is sold under the brand Cakesmiths and
is supported by a simple online ordering system, which
promises to deliver orders within 24 hours.
Cakes get delivered frozen in a specially designed cool
box and can either be kept frozen till needed or thawed within
one hour to be ready for consumption allowing customers to
use as and when required and reduce wastage.
Bar Cake is a family owned and run bakers, which has
been making award winning cakes and traybakes since
2004. Its recent move to a larger, brand new bakery in Bristol,
enabled it to increase its wholesale production to the UK food
service industry and launch this new brand.
Co-owner Tom Batlle said: “We have long been
frustrated at not being able to service enquiries received
from independent operators from outside of our distribution
network and as an ex-coffee shop owner, I know how
sourcing good home made style products can often be
a challenge.
“What Cakesmiths offers, is a consistent high quality
product range; convenience ordering can be done at any
time of day or night and peace of mind as it will be delivered
within 24 hours to anywhere in the UK. We have only been
launched a few weeks but already the demand has
been high.”
More information: Cakesmiths +44 (0)117 9413065
www.cakesmiths.com
Cakesmiths is aimed at small independent coffee shops and cafés
LINCOLN & YORK NAMED ONE OF THE ‘TOP 1,000 COMPANIES
TO INSPIRE BRITAIN’
UK coffee roaster, Lincoln & York, has been listed as one
of the top 1,000 Companies to Inspire Britain by the London
Stock Exchange in a report published in association with
The Telegraph.
The report lists Lincoln & York’s holding company, Elsham
Wold Estates, as one of UK’s most exciting and dynamic
small and medium-sized enterprises that are ‘the lifeblood of
the UK economy’. The private label roaster is one of 65 UK
companies from the food and beverage sector to make the
report, and the only coffee specific business.
James Sweeting, director
of Lincoln & York, said: “We
are absolutely thrilled to have
been recognised as one
of the UK’s most inspiring
companies. As a business, we
have never stood still and it’s
humbling to have had our fast
growth recognised by such an
established organisation.
“The last few years have been a time of rapid progression,
both for Lincoln & York and the coffee industry in general and
this is set to carry on for years to come as we continue to
develop and re-invest.”
Lincoln & York celebrates its 20th anniversary this year
and has announced the opening of its second roastery in
early 2014.
More information: Lincoln & York +44 (0)1652 680101
www.lincolnandyork.com
Lincoln & York celebrates its 20th anniversary in 2014
Register for free entry to Essential Café Live! at www.essentialcafelive.comEssential Café
Proper Tea is the brainchild of Yvette Fielding and Gary McClarnan
6
EssentialNews
YVETTE FIELDING OPENS PROPER TEA AT
MANCHESTER CATHEDRALTV personality Yvette Fielding has chosen the Manchester
Cathedral Visitors Centre to realise her ambition of creating
the ultimate tea drinking experience.
Yvette, a household name thanks to her TV work including
presenting Blue Peter at the age of just 18, recently opened
the doors to Proper Tea.
Proper Tea at Manchester Cathedral provides Northern
tea fans with a twist on the traditional British pastime by its
focus on quality loose-leaf teas, homemade food crafted with
local produce.
Yvette said: “I have been a tea fanatic for some time and
wanted to give my hometown a truly unique offering. I hope
the cosy yet contemporary atmosphere we’ve created at the
Cathedral will appeal to the tea lovers of the north west
and beyond.”
Yvette has recruited a team of well-travelled tea experts
to be able to offer recommendations on over 100 tea blends,
which will be brewed to enjoy on site or packed into tins for
customers to take away.
The tea room has 54 covers, with further seating available
outside in the warmer months.
Proper Tea at Manchester Cathedral will become the
flagship store for The Proper Tea Company, a loose-leaf tea
brand set to launch in Spring 2014.
The business is a joint venture by Yvette and her long-
term friend, Manchester entrepreneur, Gary McClarnan. Gary
is the owner of the Northern Quarter’s (Manchester) hugely
successful Teacup restaurant, Bonbon Chocolate Boutique
and a number of other ventures.
More information: Proper Tea +44 (0)161 8323220
www.properteadeveloper.com
DEMAND FOR QUALITY TRAINING CONTINUES TO RAISE
THE BAR-ISTAAs the UK’s passion for premium coffee continues to grow
the need for operators to ensure the quality of their hot
beverages has never been so high.
Ringtons Beverages’ barista training and development
manager, John Broad predicts that 2014 will see an increase
in demand for specialist barista training as the current
generation of the savvy coffee drinkers looks for even more
gourmet choices.
John said: “As consumers’ knowledge, and of course
their expectations, of what constitutes a high quality cup of
coffee increases, operators are keen to ensure their baristas
not only have the best tools at their fingertips, but also the
right understanding of how to produce consistently
first-class coffee.
“While the demand for outstanding barista training is
set to increase, so will the need for advanced equipment to
reduce the risk of serving poor quality coffee. These solutions
include bean-to-cup machines fitted with turbo steam wands,
which give 100% consistency in milk temperature and
texture, on-demand grinders that guarantee consistency of
freshness and coffee dose and Perfect Grinding Systems,
which continually monitor the espresso extraction while
automatically recalibrating the grind size.”
Ringtons Beverages invested heavily in 2012 in the launch
of its cutting-edge barista training facility, which features the
industry’s latest range of hot beverage machines
and accessories.
John said: “The state-of-the-art offering allows clients
to benefit from tailored barista training, while training
programmes can also be delivered onsite by the Ringtons
Beverages’ team at customer premises.”
More information: Ringtons Beverages +44 (0)800 0461444
www.ringtonsbeverages.co.uk
John Broad, Ringtons Beverages’ barista training and development manager
Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café 7
EssentialNews
Pictured at Bewley’s Coffee factory in Yorkshire are commercial director, Ian Balmforth and managing mirector, Brendan McDonnell
DARLINGTON AND BOLLING TO TRADE UNDER
BEWLEY’S COFFEEFollowing the acquisitions of Darlington’s Coffee and
Bolling Coffee in 2011 and 2013 respectively, Bewley’s has
announced that both companies will trade as Bewley’s
Coffee Limited.
Established in 1840, Bewley’s is one of the largest coffee
roasters in Ireland and the UK and is the Irish market leader in
the fresh coffee foodservice and retail sectors. The company
is renowned for its iconic Bewley’s Café in Dublin’s Grafton
Street, which opened in 1927 and serves over one million
customers annually. Bewley’s also has coffee roasting,
distribution and café operations in the United States, in
Sacramento and Boston.
Brendan McDonnell, who heads up Bewley’s in the UK,
said: “Both Darlington’s and Bolling are successful and
growing businesses, supplying the highest quality fresh
coffees and service together with training and marketing
support to long standing customers in the catering sector in
the UK. We’re very pleased
to combine these well
established brands with our
own to begin the next chapter
of our company’s growth.
“As a merged entity, our
combined strength yields
numerous opportunities for
growth throughout the UK
and Bewley’s has and will
continue to support this effort
with significant on-going investment in production capability
and nationwide sales and marketing structures”.
More information: Bewleys +353 1 6727720
www.bewleys.com
DEMPSON CROOKE UNVEILS NEW WEBSITEPackaging specialist Dempson Crooke has developed a
new website designed to showcase its innovative product
range more effectively and provide improved functionality for
the user.
Paul Laskey,
Dempson Crooke’s sales
and marketing director,
said: “We want to be
the first choice for our
customers when it comes
to new products and
innovation. This means
our website needs to be an essential tool for our business,
providing customers with a wealth of information about our
products, our manufacturing capabilities, history of innovation
and environmental policy, all at the click of a mouse.
“Detailed information about each of its product ranges
can be found on the new website, supported by colourful
photography. The site is easy to navigate from a simple drop-
down menu. Product brochures, leaflets and a full catalogue
are downloadable in PDF format for customers who may
require more information. ”
More information: Demspon Crooke +44 (0)1622 727027
www.dempson.co.uk
UNITED COFFEE ACHIEVES LATEST RAINFOREST
ALLIANCE CERTIFICATIONUnited Coffee UK & Ireland has passed the Sustainable
Agricultural Network (SAN) Rainforest Alliance Chain of
Custody Audit Programme.
Rahul Ghosh, director of roastery operations at United
Coffee UK & Ireland, said: “The audit, conducted on behalf
of the Rainforest Alliance, saw the coffee experts pass with
flying colours, further cementing the company’s
sustainability credentials.”
During the audit process, which took place at United
Coffee’s Dartford Roastery – which roasts 8,000 tonnes of
coffee a year – United Coffee had to demonstrate how its
certified products are handled during the various stages of
coffee production including; reception, processing, mixing,
storing, packaging, delivery, transport and resale.
By passing the audit,
United Coffee has the seal
of approval that its coffee is sustainable and traceable from
coffee source to finalised product; through certified records,
validations, training and management system records.
Rahul said: “We’re continually improving our sustainable
coffee offering and the high scores we’ve gained in this latest
audit enforces our commitment to quality and traceability of
our raw materials. A lot of hard work has gone into achieving
these standards and I would like to thank our team at the
Roastery for achieving such a great result for our first
SAN audit.”
More information: United Coffee +44 (0)1908 275520
www.unitedcoffeeuk.com
Register for free entry to Essential Café Live! at www.essentialcafelive.comEssential Café8
EssentialNews
SOHO COFFEE CO. OPENS FIRST GARDEN CENTRE OUTLET
SOHO Coffee Co. has been selected by Highfield Garden
World as its branded coffee partner, as part of the garden
centre’s £2.5 million expansion programme at its site in
Whitminster, Gloucestershire.
With outlets across retail, leisure and travel sectors in the
UK and internationally, this is another landmark for SOHO
Coffee Co. in 2013, having entered the leisure centre sector,
in partnership with Circadian Trust in May and the healthcare
sector, in partnership with Interserve in August.
The SOHO Coffee Co. unit, which has opened in the
first phase of the development, will be operated alongside
Highfield’s own catering operation within the new free-flow
restaurant, serving the brand’s signature 100% organic and
fairtrade Arabica coffee, organic teas and range of
cold frappés.
Tim Greenway, owner of Highfield Garden World, said:
“Our new restaurant and retail development is a major
investment for our business and good coffee is crucial.
SOHO Coffee Co. is not only producing an excellent product,
they are doing it ethically. We are really pleased to be working
with another independent Gloucestershire-based business
that is focussed on making the customer experience as
enjoyable as possible.”
SOHO Coffee Co. director, Penny Manuel added: “We’re
delighted that SOHO is the branded coffee proposition for
Highfield Garden World’s fantastic new restaurant facility. As
an independent business
ourselves, we share
their ethos of quality and
outstanding personal
service, while delivering
the innovation, expertise
and operational support
you would expect from a
branded chain.”
More information:
SOHO Coffee Co.
+44 (0)1242 243999
www.sohocoffee.co.uk
ESSENTIAL PEOPLECoffee Kids has appointed Rebecca Singer as its new executive director. Rebecca has more than a decade of experience in
humanitarian assistance and development work.
A registered nurse and nursing doctorate, she is the former program director at Grounds for Health, where she
implemented and managed a cervical cancer prevention program in Chirinos, Peru and provided support to programs
in Nicaragua and East Africa.
Mike Ebert, president of the Coffee Kids Board, said: “We are fortunate to have found such a qualified leader in
Rebecca and are very confident that she has the knowledge, passion and leadership skills to carry out Coffee Kids’
mission of cultivating the power of coffee-producing communities to determine their own terms for the future.”
Lincat has promoted food service specialist, Christian Jones to the position of national accounts manager.
Previously the company’s regional manager, Christian has joined the national accounts team in his new role, reporting
to Rob Gibson, group national account manager.
His new role will involve encouraging large, national blue-chip companies to specify Lincat’s wide range of catering
equipment, whilst supporting Lincat’s network of distributors as they supply equipment and provide the very best
advice to end-users.
Plusfood UK has appointed Paul Hibbitt to the position of national account manager.
Starting his career in foodservice as a chef in Peterborough and Matlock, Paul has since gained a wealth of
experience within foodservice sales roles, initially with fine food suppliers Winster Food and then with foodservice
giant 3663.
At 3663, Paul quickly rose through the ranks to join the pubs and restaurants national accounts team, where he
looked after key accounts including Punch, Enterprise Inn’s, S&N, Angus Restaurants and Hard Rock Café.
Paul’s most recent role was for sales and marketing outsourcer FusionFSM, working with clients like Burtons Biscuits,
Taylors of Harrogate, Britvic and PepsiCo.
SOHO Coffee Co. has opened its first garden centre outlet at Highfield Garden World in Whitminster, Gloucestershire
Customer loyalty is often formed by a consistently great cup
of coffee and when 98-99% of speciality coffee is water, the
better the water, the better the cup of coffee. Drink quality
will vary as a result of water inconsistencies from location to
location. With a SGLP2 –BL Reverse Osmosis Water Filtration
System from diversified technology company 3M, operators
can save thousands of pounds a year on scale-related
maintenance and equipment replacement costs.
The Reverse Osmosis filtration system provides two water
qualities for specialty coffee and flash steam applications,
which means that only one filtration is required for all the
back-of-house catering equipment typically found in a
professional kitchen – from steamers and combi ovens to
ice machines, bulk coffee brewers and espresso machines.
These are all expensive pieces of equipment to buy and
maintain so the elimination of multiple filtration units presents
significant cost and time savings.
When water is heated and converted into steam, it leaves
impurities behind, such as hardness minerals. These
impurities cling to the solid surfaces they come into contact
with and over time, can build up and cause problems, such
as increased downtime, inefficient operation causing higher
energy costs and unsightly hard scale build up.
The SGLP2 Water Filtration System works by forcing
raw water under pressure through microscopic pores in the
synthetic membrane, while larger dissolved solids and heavy
molecular weight contaminants are continually flushed away
as reject water. Filtered water travels between the double-
sided membrane until it reaches a centre core, which then
delivers the product water to the equipment or storage tanks.
Minerals may be added into the water for recipe-quality taste,
while straight reverse osmosis water can be fed to a
steamer oven.
More information: 3M, +44 (0)845 6025237
www.3M.co.uk/filtration
Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café
3M’s SGLP2 –BL Reverse Osmosis Water Filtration System
9
Essential3M / Black or White
HIGH QUALITY WATER PRODUCES HIGH QUALITY DRINKS3M says that in the highly competitive foodservice industry, speciality coffee is a business-critical part of your operation.
We like to think we are one of the more passion driven
companies that you will have come across in a long time, not
only do we thrive on providing the best quality coffee available
on the shelves at the minute, but humble ourselves with the
making and development of the brand.
This is not just any coffee, this is our ‘cherished’ dream.
We originally started out being part of the Seasons group,
based in West Yorkshire, headed and driven by my husband,
Phil Illingworth-Binns. We provide and develop our own
bespoke blends suitable for the café, bar & restaurant
owners who want to provide their clientele with only the best
ingredient & first class barista training.
Only for Phil, this wasn’t quite enough; he needed to share
with the world his passion and dedication for good coffee, he
needed a plan and needed it quick! After many a month and
sleepless nights researching the possibilities of branding for
his already unique award-winning coffee blends.
I already knew we were onto something. We both
had the same vision and excitement, but I had a criteria a
fabulous range of coffee available to retail in places such as
delicatessen’s, farm shops, café bars, basically anywhere
anyone had good taste and appreciate quality, something
nobody else has yet dared chance.
This product had to be quirky, like something we would
buy, something friends would want, to suit all ‘coffee’
occasions, to consume at home, not confusing, something
straight to the point and above all special.
More information: Black or White Coffee
+44 (0)1924 485303, www.blackorwhitecoffee.co.uk
BLACK OR WHITE COFFEE IS OPEN FOR BUSINESSNicky Illingworth-Binns on the launch of Black or White Coffee.
Black or White Coffee says its blends suit all ‘coffee’ occasions
Blending our Coffee Expertise across the UK It would be fair to say, we are very excited to have brought the people of Bolling Coffee, Grumpy Mule and Darlington’s into our Bewley’s family. Bringing these four great teams together, along with their incredible coffee expertise, allows us to accelerate the current momentum of Bewley’s and the Grumpy Mule brand in the UK.
We are committed to directly sourcing, roasting and distributing some of the most exciting and interesting coffees from around the world. With roasting facilities in both the UK and Ireland and an experienced team to monitor every step of the roasting process, we are confident you will like what you see (and taste!).
Our Barista Academy is second to none. We offer comprehensive training of the highest international standards by award winning baristas. In-house marketing teams are also on hand to help provide you with all the tools you need to support and promote your business and coffee offer. We also have a dedicated nationwide team of service engineers who are only a phone call away, to maintain and repair any equipment that we supply.
And because we truly value your business, our dedicated customer care team in the UK guarantees that we get it right first time.
Bolling Coffee and Darlington’s will collectively trade as Bewley’s Coffee Ltd from 2nd January 2014.
Call us today and learn more about how Bewley’s will work with you to enhance your coffee offer.
Bewley’s Yorkshire Roastery: +44 1484 852601 Bewley’s London Office: +44 2077 35 4455
Or visit http://bewleys.com/uk-changes
3 Bewleys TA - 190x 130h.indd 1 06/12/2013 12:47
P10.indd 1 17/01/2014 12:42
Coffee has proved to be recession resilient, one of those
commodities that consumers don’t skimp on, even when
times are tight. There’s something about the hot, reviving
qualities of the drink, the skill and charm of the barista and
the cosy coffee shop environment that continues to put a
smile on people’s faces. However, the continuing popularity
of coffee means that those in the coffee trade must keep
developing and improving what they offer customers to keep
them coming back for more.
2014 will be a bumper year for the UK coffee industry.
We will continue to see growth in coffee shop openings
and consumer demand for coffee and a continued climb
in appreciation of single origin coffees, more sophisticated
equipment and increasingly skilled baristas.”
Precision engineeringOne growing trend is the importance baristas and coffee
machine manufacturers are placing on brewing precision
and the brew ratio. Brew ratio is the weight of ground coffee
versus the weight of extracted liquid.
The large majority of machines control the volumetric
measurement of water going into the coffee, but this doesn’t
take into account the variable water retention during the
extraction process. So baristas and designers have been
working hard to come up with more precise brewing methods
that will improve the process.
The new Sanremo Opera machine is a great example
at the forefront of recent progress. The espresso machine
controls the brew ratio rather than volumetric measurements,
and it subsequently gives a new level of control to baristas. It
is due to launch in spring 2014 but coffee-trade insiders are
already referring to it as ‘revolutionary.’
Bigger is betterBusinesses are feeling the pressure of increasing competition
and therefore look for ways to strengthen the message they
give customers about their coffee offer. One clear trend we
can see is a growing increase in the proportion of bigger
coffee machines, particularly 3 group over 2 group machines,
being purchased.
If the coffee machine that is on display is big and visually
appealing it really helps make an impact on customers, so I
see this trend continuing in strength as competition on the
high street intensifies.
British baristas leading the wayFinally, 2014 looks like another bumper year for British barista
talent. I am thrilled to announce my involvement in next year’s
UK Barista Championships. The
week-long ‘Super heat’ event
in February will showcase the
best of British barista talent and
is shaping up to be one of the
year’s biggest coffee events in
the UK.
“It’s the sixth year in a row
that Sanremo are sponsoring
the UKBC and we are all
really excited to meet the next
generation of coffee superstars.
The competition has discovered
some wonderful talent over
the years including multiple
UKBC champion, John Gordon.
John now uses his skills to help
manufactures create even more
sophisticated machines. He
was a vital part of the international team of top baristas and
engineers who designed the Opera machine with Sanremo.
You only have to look at the British high street to see how
far we’ve come since the third wave coffee revolution took off
this decade. It’s a really exciting time to be involved in coffee
and I can’t wait to see what new discoveries we’ll come
across next year.”
Take every opportunity to up-scale your skills and your
equipment. Share the knowledge you have built up and
broadcast your love for good coffee. The more we can build
awareness of exceptional coffee the better. We want to see a
British barista taking the title in 2014, so bring it on!
More information: Sanremo UK, +44 (0)1364 644445
www.sanremouk.com
Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café
Andrew Tucker, managing director of Sanremo; and John Gordon, the 2013 winner of the UK Barista Championships
11
EssentialSanremo
COFFEE TRENDS IN 2014It is always hard to predict the future with any certainty, but one
thing’s for sure, the thirst for ever better and more consistent coffee
continues to grow and 2014 shows no signs of being any different,
says Andrew Tucker, managing director of Sanremo.
Sanremo’s Opera Machine controls the brew ratio rather than volumetric measurements
Register for free entry to Essential Café Live! at www.essentialcafelive.comEssential Café
Magnolia Bakery was made famous in the hit TV show Sex In The City
Broadway is another premium priced location
New York did not disappoint, put simply, the city that
never sleeps was awesome, everything we (my wife Syran
accompanied me on the trip) wanted it to be and
more besides.
As we toured New York City – making the most of the
sightseeing tours and doing our fair share of walking in cool
temperatures – the love that New Yorkers have for coffee
shops and cafés was clear to see. There were outlets, literally,
on every street, and in some cases, next door to each other.
Based on my four nights and five days in the Big Apple,
staff in the outlets are the new rock stars. First of all, they
look the part, but even though they were dressed cooler than
me – and I know that that doesn’t take much – they didn’t
have cooler-than-thou attitude.
Our trip to New York coincided with the holiday season
and it really was a pleasurable experience to walk into
outlets that were heaving with weary shoppers seeking liquid
refreshment as well as other subsistence.
Staff didn’t force themselves on a customer, but if we
asked for assistance, we’d find they were not only helpful
but passionate and knowledgeable and keen to recommend
other choices from the menu.
In examining coffee trends in the USA, you should
appreciate the fact that coffee is not only a favourite drink
for many Americans, but the most consumed beverage.
According to the National Coffee Association (NCA), many
consumers consider coffee an integral part of their lives.
While the majority of consumers prefer to brew their coffee
at home, other drinkers get their daily fix in the workplace
and in coffee shops.
Statistics indicate that US citizens consume roughly 25%
of the coffee in the world market. Also 65% of consumers
take coffee in the breakfast hours and of these, 35% prefer
black coffee. At the moment, annual imports into the USA are
now in excess of $4 billion (£2.4bn).
Overall coffee consumption jumped by five percentage
points in 2013, according to the NCA’s National Coffee
Drinking Trends (NCDT) market research study. With this
increase, 83% of the adult population in the US now drinks
coffee. At the same time, daily consumption remained strong
and steady at 63%, while those who drink coffee at least
once per week was up slightly to 75%.
The NCDT study has been conducted annually by the
NCA since 1950. It is the longest available statistical series of
consumer drinking patterns in the US. The study engaged a
nationally representative sample of 2,840 people, from
18 upwards.
Robert F. Nelson, the NCA’s president and chief executive,
says: “NCA research finds that American coffee consumption
continues to trend upward as consumers respond to variety
and convenience.
“Building on existing market enthusiasm, changing US
demographics and single-cup brewing may be adding
momentum to already enthusiastic consumer engagement.”
According to the NCDT study, consumption of gourmet
coffee beverages remained strong and steady, with nearly
one third (31%) of the population partaking each day. At the
same time, consumption of traditional coffee was down by
seven percentage points to 49% year-on-year.
Robert says: “Younger consumers also showed more
affinity for espresso-based beverages than their elders,
however, overall daily consumption of coffee by younger
consumers appears to have dropped. Among those 18-24,
daily overall coffee consumption fell to 41% from 50% in
2012 and for those 25-39 to 59% from 63%.
“The 2013 figures are more consistent with levels in earlier
years, suggesting that this decline indicates volatility in these
segments rather than softening. Conversely, overall daily
consumption of coffee among those 60+ rose to 76% from
71% last year, and for those 40-59 to 69% from 65%
in 2012.”
Coffee performing well, but what about rents?Talking to staff and managers in different types of outlets,
a common negative subject I had during my time in New
York, rather unsurprisingly, is the city’s retail rents, which, put
simply, are skyrocketing and they won’t be coming down to
earth anytime soon.
12
EssentialUS Co�ee Report
AN ENGLISH COFFEE DRINKER IN NEW YORKEssential Café editor Simon King fulfils a lifelong ambition to visit
New York and check out the city’s vibrant culture including its coffee
house scene.
Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café
The major shopping
corridors of Madison Avenue,
upper 5th Avenue and
Broadway in SoHo have all
logged double-digit increases in
asking prices since the autumn
of 2012, according to data
from the Real Estate Board of
New York.
“There have been a lot of retail properties trading at high
dollars and this is fueling the higher asking rents, says Robin
Abrams, executive vice president at the Lansco Corp. “Those
rents are setting the tone for other available space.”
Rents on Madison Avenue between East 52nd and East
72nd streets average $1,380 (£843) a square foot – up 42%
from the autumn of 2012, while rents on Fifth Avenue have
topped $3,100 (£1,893) for the first time ever. Times Square
prices are also up, to $2,175 (£1,328) a square foot, for
space in the prime area between West 42nd and West 47th
streets and Broadway and 7th Avenue.
Just like in other sectors, the economic crunch and rising
prices had a significant impact on coffee trends throughout
the US. Increasing coffee prices seems to have driven
consumers towards home coffee consumption. Even so,
metropolitan cities such as San Francisco, New York, Seattle
and Portland have set the pace for coffee consumption
and trends.
New York is a shopping mecca and we came back from
our short time there on a high – probably helped by some of
the triple espressos I devoured in establishments in Midtown.
Despite our pre-conceived thoughts about the
stereotypes we hear about brash New Yorkers, all the
customer service we experienced – in coffee shops,
restaurants and at our hotel – was exemplary.
New York with all its charms and its fantastic coffee
industry, makes it a must-visit place and there is no doubt
that operators in the UK can learn some valuable lessons
form their retail cousins over the other side of the Atlantic.
Starbucks: Can I claim my free refill please?We were walking into a Starbucks outlet in New York, where
I heard about a little-known perk for members of its rewards
program: free refills on drinks, regardless of your
original order.
According to a fellow customer at the Starbucks outlet
at 291 Broadway, as long as you’re a rewards member at
the green or gold level and you don’t exit the store after your
original order, you qualify for the free refills, according to the
coffee chain’s policy.
The refill drinks must be one of Starbucks’ lower-priced
drinks, however, which include brewed coffee, iced coffee,
hot tea and iced tea. Rewards members reach green level
when they have accumulated five stars, which is equal to five
Starbucks purchases. Gold level is achieved by accumulating
30 stars in 12 months.
Seattle attorney Melody Overton, who runs the blog
StarbucksMelody.com, says the refill policy is one of
Starbucks’ biggest ‘problem policies’ because baristas often
don’t follow it.
“Yes, you can buy a Grande Cool Lime Refresher and ask
for a Iced Passion Tea in that cup as a refill,” Melody wrote on
her blog recently.
“I was at the Corson & Michigan Starbucks about a week
ago and did just that. A Starbucks barista (Hannah?) said
‘yes’ without any wincing, questioning, or anything at all. It
should be that way everywhere.”
Good news for the UK market Not long after we returned to the UK, the Project Café13 UK
report from Allegra Strategies arrived in my inbox, showing
that the UK coffee shop market is in fine fetal.
According to the report, there are an estimated 16,501
outlets here, in a market that grew 6.4% in 2013, with £6.2
billion total turnover.
The branded coffee chain segment recorded £2.6bn
turnover across 5,531 outlets, delivering impressive sales
growth of 9.3% and outlet growth of 5.9%, adding 306
stores in 2013.
After 15 years of considerable growth, the coffee shop
sector continues to be one of the most successful in the UK
economy. Costa Coffee (1,670 outlets), Starbucks Coffee
Company (790) and Caffé Nero (560) remain the UK’s leading
brands with 54% branded chain market outlet share. Physical
expansion by leading chains remains the core driver of
market growth. In particular, Costa added 118 UK outlets
and 18% sales growth in 2013.
The report shows that the UK is now a nation of great
coffee drinkers. One-in-five coffee shop visitors visit coffee
shops every day – compared with one-in-nine in 2009 –
drinking an estimated 1.7 billion cups of coffee per year in
coffee shops.
Allegra forecasts the total UK coffee shop market will
exceed 20,500 outlets and turnover of £8.7bn by 2018, with
4.5% annual outlet growth over the five-year period. The
branded coffee shop segment is forecast to exceed £4.1bn
across 7,000 outlets by 2018.
Allegra estimates that the UK has the long-term potential
to comfortably host more than 9,500 branded coffee shops.
Allegra Strategies’ managing director, Jeffrey Young says:
“The UK coffee shop industry is showing consistent strong
growth in both sales and outlets.
“Britain is now a nation of great coffee drinkers. The UK
consumer increasingly appreciates a quality cup of coffee
and operators must continue to deliver innovation, fantastic
quality while genuinely engaging with customers in order to
stay ahead of the curve.”
The trick of course for the independent will be to pull
custom away from the branded shops. Should be an
interesting 2014!
13
EssentialUS Co�ee Report
Starbucks at 291 Broadway was where I first heard about free refills
Dave & Busters diner in Times Square
Register for free entry to Essential Café Live! at www.essentialcafelive.comEssential Café
Melitta Service will launch the Melitta Cafina XT6 at Essential Café Live!
Under the motto ‘Coffee Perfection in Every Cup’, the Melitta
Cafina XT6 has been developed for HoReCa businesses
dedicated to superior coffee quality, but also seeking greater
performance. The new machine can prepare up to 150 coffee
specialties per hour and is expected to set new standards in
the mid-range class.
Spotlight on the Melitta Cafina XT6Sleek design, distinctive functional areas and high-quality
aluminum housing: although clearly a true professional, this
newly developed coffee machine still maintains its emotional
appeal. Its front is ergonomically tilted toward the user, its
lighting concept provides subtle highlights. The Melitta Cafina
XT6 devotes high attention to the products themselves.
Daylight LEDs illuminate the complete dispensing area
to accentuate the machine’s coffee, milk and chocolate
specialties.
Drawing on the many decades of experience gained by
Swiss subsidiary Cafina in the production of fully automatic
coffee machines, Melitta has named its new generation ‘XT’
(for Extended Technology) – thus underlining its intention to
set new standards.
Batch order inputThe ergonomically angled control center features a large TFT
touch-screen display with LED support, which guides the
user through the desired program. Up to 10 specialties can
be selected directly on the first level and there is more than
enough space in total for hundreds of products. The modular
design allows the host to offer beverages according to size,
bean variety or milk type, for example. Orders can be entered
in batch form and then dispensed at the press of a button. In
addition to its ‘service’ mode, the machine also has a ‘self-
service mode’ for customers preparing their own beverages
at the breakfast buffet or in the work’s canteen.
Advanced high-performance technologyInside the Melitta Cafina XT6, advanced high-performance
technology promotes perfect beverage quality in every cup.
A new, self-developed grinder with 70mm grinding disks
made from specially polished, durable tool steel is even more
effective than its predecessors. It reduces grinding time and
protects the bean’s aroma as the disks hardly produce any
heat. Consistently high quality is ensured by the Automatic
Coffee Quality System (ACS), which continually monitors and
regulates all relevant parameters, such as the coffee grind,
dosage, brewing time and water temperature. With increasing
wear, the grinding disks are automatically adjusted so that
the optimum coffee grind is always guaranteed.
Wide variety of top-quality milk frothA newly developed milk and frothed milk system guarantees
a previously unknown level of quality and variety. Not only
does the system ensure that hot, cold and frothed milk are
always available, it also enables users to vary the consistency
and temperature of the milk froth and program it according to
product. The illuminated dispenser is height-adjustable from
70 to 185mm and can be easily and freely set for any cup or
glass height.
The Cafina XT6 is fitted with two coffee bean containers,
each with a capacity of 1.1kg. In addition, there are two
instant product containers for 300 grams of powder each.
Any remaining powder in the mixing chamber is automatically
removed and placed in the coffee grounds container, thus
keeping the machine free. With its compact dimensions –
30cm wide, 71cm high, 58cm deep – and elegant aluminium
housing, the Cafina XT6 fits perfectly into any surroundings.
Automatic cleaningWhether cappuccino, latté macchiato, espresso, chocolate
or cold milk froth mix: as easy as these tasty coffee, milk and
chocolate specialties are to prepare via the touch-screen
display, the Melitta Cafina XT6 can be cleaned just as easily
and thoroughly at the end of the day. Simply insert the
combined cleaning tablet for the coffee and milk system to
start the program. The rest is handled automatically by the
machine according to strict – and HACCP tested – hygienic
standards.
More information: Melitta System Service UK
+44 (0)1628 829888, www.melittasystemservice.co.uk
14
EssentialMelitta
MELITTA CAFINA XT6 SETS NEW STANDARDS IN MID-RANGE CLASSLead sponsor Melitta System Service will unveil first model of a
completely new automatic coffee machine generation at Essential
Café Live! which takes place at Sandown Park on March 5.
*Pri
ces
excl
ude
VA
T &
De
live
ry
Get 10% DISCOUNT on your first order. To redeem this offer enter the promotional code “ESCAFE”at checkout. Got your own design or logo, not a problem we’ll happily print your supplied artwork for you, call 0845 512 0913 for more details.
Visit www.customerloyaltycards.co.uk today!!
Self-inking rubberstamps only £8.60* Buy 3 SAVE £5!
Self-inking rubberSelf-inking rubberSelf-inking
Design yours today!!
1000 printedloyalty cards85x55mm double sided£39*
Loyalty Cards
on your first order. To redeem this offer enter the promotional
*Pri
ces
excl
ude
VA
T &
De
live
ry
E N G L I S HB R E A K F A S T
P E R S I A N P O M E G R A N A T E
C I T R U SC H A M O M I L E
S A P P H I R E E A R L G R E Y
D R A G O N W E L LG R E E N
E G Y P T I A N M I N T
O R G A N I C J A S M I N E
Award winning Novus Tea, Premium Loose Leaf teasalso presented in a biodegradable pyramid, with
string & tag. Available in three formats, envelopes, re-sealable pouches of 100 or 12 and loose leaf.Twenty five flavours to choose from including
black, green and herbal tea with organic options.Premium high quality display merchandising,
marketing and full training available.
For more details visit www.novustea.co.ukor call 01621 776179
novus advert 10/1/14 2:15 pm Page 1
P15.indd 1 17/01/2014 12:39
Register for free entry to Essential Café Live! at www.essentialcafelive.comEssential Café16
Tetley says its Camomile Tea suits Wild Mushroom Risotto
Tetley claims it leads the market with the support it provides
to cafés through its Tea Academy and further enables
operators to drive profits with a wide range of blends.
Dorothy Sieber, Tetley’s marketing director, says: “The
Tetley Tea Academy was launched to help cafés respond to
consumer demand for higher standards in tea served out of
home. It is helping operators stay ahead of the latest trends
in the market with a website packed with expert tips and a
monthly newsletter. At the heart of the Academy’s advice is
the suggestion to tailor service to the customer, by asking
how strong they would like their tea brewed and whether they
take milk or sugar. This simple question encourages repeat
purchases and counts towards making a café a location
where a customer feels at home.”
Dorothy adds: “Tetley Tea Academy is working with
operators to generate repeat purchases with materials to
launch their own loyalty scheme. Branded loyalty cards and
stamps are available for use in conjunction with POS, to
enable cafés to partner with a much-loved and recognised
brand, demonstrating to their customers that they deliver a
high quality cup of tea every time.”
“In an expanding market, Tetley recognises that the
potential for operators to profit from tea is enormous.
Customers are increasingly exploratory in their tastes and
so Tetley is helping them respond by stocking a range of
blends designed for out of home operators, each taste tested
eight times by Tetley’s expert blenders to ensure quality and
branded with the reassuring Tetley logo.
Considering that almost nine in 10 people in the UK drink
tea and that tea accounts for seven out of 10 hot drinks
served out of home, the profit potential of a proper brew on
menus cannot be underestimated, says Taylors
of Harrogate.
John Sutcliffe, out of home and convenience controller at
Taylors of Harrogate, says: “Unlike coffee – viewed primarily
as a morning drink, a mid-afternoon pick-me up or a post-
dessert drink – the popularity of tea and the sheer range of
blends available enable it to support all-day dining menus.
Whether you are looking at full sit-down breakfasts, lunches
or a simple tea-and-cake snack offer, there is a tea to suit
the occasion.
“The key to making tea
profitable is to make sure
your customers know it is
on the menu. Shout about
your tea offering on menus,
blackboards and windows
and other POS – classy
display cabinets will add a
premium touch and Taylors
of Harrogate can supply tea
stands and tea cases that
will stand out on
any counter.”
Since 2003, The
London Tea Company
has developed a reputation
for ethical foodservice tea
options for cafés that are
looking to standout from the
crowd. The company is now
revealing its all new look and
blend options for 2014.
One of the biggest
changes has been the
move towards an all
Fairtrade certified tea offering across all blends and formats,
meaning the brand’s complete foodservice offering is now
fully Fairtrade certified. The fully Fairtade range encompasses
traditional string and tag tea bags, silken tea pyramids and
loose leaf tea. With a plethora of blends including traditional
London Breakfast, Earl Grey and Green Tea, to the more
unusual White Tea Pear Tatin, Peach & Rhubarb and
Raspberry Inferno; there is something for every taste, the
company says.
Matthew Wilson, The London Tea Company’s UK national
account manager, says: “We have taken the time to listen
to what both retailers and consumers wanted, our new and
improved range offers what we feel is the best on the market.
Offering something for every foodservice retailer; with 12
blends in our envelope range (in either boxes of 20 or bulk
grab boxes of 250), 16 blends in our exclusive to foodservice
EssentialTea
MONEY BAGSJust as the coffee market has burgeoned, so has the demand for tea
out of home. Essential Café reports on latest developments in this
key category.
Taylors of Harrogate says that Yorkshire Tea can provide a choice of blends to satisfy the unique needs of every individual catering site
The London Tea Company has revealed its all new look and blend options for 2014
Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café 17
Peros has unveiled a new look for its Eros Tea brand
pyramid range and an ideal range for foodservice including
string & tag, loose leaf teas and one cup bulk bag tea.”
The London Tea Company is also offering free sampler
sets to show businesses the quality which the new ethical
range offers when compared to incumbent brands.
READER OFFEREssential Café has teamed up with The London Tea
Company to offer six lucky readers the chance to win a fully
stocked display stand of The London Tea Company’s new
Fairtrade tea range. Just email your name and business
address to [email protected] with ‘Love Fairtrade Tea’
in the subject line.
Peros says that to make the most of the huge tea market
– it’s estimated that 66% of the British population drinks tea
every day, adding up to around 60 billion cups per year or
165 million daily – businesses need to add value to their tea
offering in order to be able to charge more for it.
James Roberts, joint managing director at Peros, says:
“This can be done in a number of ways; by making and
serving it properly; by creating a sense of theatre; by offering
a variety of gourmet teas; by understanding and showing
enthusiasm for tea; by communicating the health benefits of
tea; and by making sure the ethical credentials of your tea
are first-class.”
“The choice of tea is critical to the quality of your overall
offering and today there are some great ranges supplied in
bags, pyramids and pouches – in fact loose tea accounts
for less than 5% of sales in the UK. There are many styles
and blends, of gourmet tea on the market and it’s important
to carry a core range as well as some more ‘exotic’ flavours
and blends which could be added from time to time to add
variety. English Breakfast, decaf, Earl Grey and a Green Tea
should be part of your core range. After this, the choice
is endless – favourites from our ranges are Peppermint,
Camomile, Lemongrass, Red Berry and Vanilla Chai.”
Peros has launched a new look for its Eros Tea brand.
The Eros range of Fairtrade and Organic gourmet teas
now boasts new packaging. James says the new designs
have been introduced to give the Eros Tea brand a more
contemporary feel, greater ‘stand-out’ when on display
and a higher perceived value.
Numi Organic Tea, which includes flavours such as
Moroccan Mint, Jasmine Green, Aged Earl Grey and
Breakfast Blend, are available from United Coffee.
Ahmed Rahim, chief executive of Numi Organic Tea, says:
“Numi’s ethos is simple: to deliver the finest flavours through
its handpicked teas so consumers can enjoy the purest,
best tasting cup of organic tea. And, unlike any other tea
producer, it only uses real ingredients – for example the Aged
Earl Grey is infused with real bergamot fruit – which means
the truest flavour can develop without the bitterness that
comes from artificial flavours.
“The entire range is sourced sustainably and is the
only tea in the UK with Organic certification, Fairtrade
accreditation and is completely GMO free including the tea
bag material. Developed by Numi’s team of tea alchemists,
the range delivers unrivalled taste and will allow operators to
provide the very best tea experience.”
READER OFFERNumi Organic Tea is helping operators to create a premium
tea offer by giving Essential Café readers the chance to win
their own foodservice tea starter set, with eight flavours and
display rack, valued at over £170.
For your chance to win email your name, company and
job title to [email protected] quoting “Essential
Numi offer”.
Tea Huggers is a new independent tea brand specialising
in high quality loose-leaf tea and herbs, sold in silken pyramid
bags. The launch range is seven wellbeing blends specifically
targeted at lifestyle needs.
Esther Thompson, owner and founder of Tea Huggers,
says: “I’m thrilled to be bringing these gorgeous tasting teas
to the market. Each tea has been lovingly blended so that
every mouthful is packed full of flavour. The seven wellbeing
blends are tasty, delicious and refreshing and I’m excited to
be bringing them to the market for tea lovers to enjoy.”
teapigs launched matcha into the UK market in 2008.
This super-power green tea is now its best-selling tea.
Matcha is 100% natural ground green tea leaves from Japan;
where it has been drunk for centuries as part of the tea
ceremony. The company reports that it is big in foodservice in
EssentialTea
Numi Organic Tea’s Chamomile Lemon, Jasmine Green and Moroccan Mint
Register for free entry to Essential Café Live! at www.essentialcafelive.comEssential Café18
teapigs says that matcha is versatile and can be consumed in a number of formats
Japan, US and Canada and that it has created a storm in the
UK with this very special green tea.
Louise Allen, managing director of teapigs, says: “The
great thing about matcha is how healthy it is! Because you
ingest the whole leaf when drinking matcha you get 100%
of the green tea goodness. It’s known to contain lots of
antioxidants and nutrients and to give a slow release of
energy. Our matcha has also won an award for best slimming
and fitness product so it’s a great product to serve and retail
if you’re a café or deli owner.”
Café du Monde has announced the addition of three
new Newby teabag varieties to its already extensive range –
Moroccan Nights; Black Tea and Thyme and Winter Dream.
David Latchem, Café du Monde’s managing director,
says: “Moroccan Nights combines the finest green tea leaves
with sweet, spring peppermint; Black Tea and Thyme is very
fragrant with a bright, malty cup and rich aroma – best served
and enjoyed without milk; and Winter Dream combines
Newby’s finest black tea with an invigorating punch of ginger
and a sweet, lemony aftertaste.”
David says: “We are delighted to distribute Newby teas
on an exclusive basis to the hotel and restaurant trade.
They never fail to impress us with their innovation and fresh
thinking. These new varieties are very different and well
worth trying.”
Allan Pirret, sales director at Novus Tea, says that for
operators wanting to take advantage of an expected surge
in demand for tea
and infusions, it’s
important that they
align themselves with
a market-leading,
premium brand capable
of delivering the quality,
taste and support their
customers will expect.
Allan says: “When
switching from a ‘dust’
tea menu offer, there is
always an initial bias in
sales towards English
Breakfast tea and often
at a comparatively small
volumes when compared
to coffee. However,
when premium leaf teas
are offered this situation
changes rapidly, as does
the sales mix. Sales in
volume will be made
right across the menu as
customers discover the
quality on offer outside
the traditional norm -
a quality that simply
doesn’t exist with a dust
tea menu. Generally,
sales will no longer be
biased towards English
Breakfast but four or five
top-sellers will emerge.”
Allan says that
traditional favourites
are still the best sellers.
English Breakfast is the
top selling black tea and Earl Grey is the leading flavoured tea
and these two options should always be the first two names
on a well-chosen premium tea menu, Allan says.
Allan continues: “However, Dragonwell Green tea and
Egyptian Mint often outsell Earl Grey and come close to
English Breakfast volumes, whilst other flavours such as
Persian Pomegranate, Chai and Citrus Chamomile often
make up a significant percentage of sales. This often gives
operators the confidence to extend menu options and shout
loud about their menu and options available.
“Premium Tea has an increasingly cool image. Young
people aged 25-34 are the biggest users of whole leaf teas –
this group is driving the dynamic of the fast growing premium
tea sector.”
More information:
Café du Monde +44 (0)1322 284804
www.cafedumonde.co.uk
The London Tea Company +44 (0)207 8023250
www.londontea.co.uk
Novus Tea +44 (0)1621 776179, www.novustea.co.uk
Peros +44 (0)1494 436426, www.peros.co.uk
Taylors of Harrogate +44 (0)1423 814006
www.taylorsoutofhome.co.uk
teapigs +44 (0)208 8473980, www.teapigs.co.uk
Tea Huggers +44 (0)203 2863684, www.teahuggers.co.uk
Tetley Tea +44 (0)845 606 6328
www.tetleyforcaterers.co.uk
United Coffee +44 (0)1908 275520
www.unitedcoffeeuk.com
EssentialTea
Café du Monde’s threenew varieties offer some exotic and exciting flavours
Novus Tea says a premiumised tea offering increases sales and improves profitability and revenue
C
M
Y
CM
MY
CY
CMY
K
EC advert January 2014.pdf 1 10/01/2014 09:42:35
Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café
Beyond the Bean’s Sweetbird brand is supporting Coffee Kids with the limited edition Peanut Butter Syrup
Helen Ostle, brand manager at Beyond the Bean, says that
Porridge has seen a massive resurgence in the last couple
of years, with many cafés now offering this hunger busting
bowlful as part of their breakfast menu.
Helen says: “Yes, you can add fruit, yes; you can sprinkle
with cinnamon, but how about a splash of Sweetbird
Caramel syrup to add a touch of sweetness to your morning?
Even more delicious than sugar and approved for your
vegan customers. How about using coconut, cherry, or even
strawberry? The possibilities, as they say, are endless.
“If porridge is not your breakfast of choice, how about
looking Stateside and going for the waffle option, with a triple
shot of syrups for dipping. Yep, that’s right, dipping syrups,
served in shot glasses with one big freshly baked waffle. Our
favourites are Salted Caramel, Toasted Marshmallow and
French Vanilla. Also a great alternative to afternoon tea
and cake!”
Helen admits that one idea that has taken Beyond the
Bean a little by surprise is the popularity of wine cocktails,
using Sweetbird Syrups.
Helen says: “These were a massive hit at the International
Wine Fair in Hong Kong – one of the most popular recipes
was: four shots of Strawberry Syrup, one shot Mint Syrup,
50ml White Wine and 150g ice – maybe one to save for the
Summer. Also sampled was 100ml Sweetbird Smoothie Mix
(pretty much any flavour, but we liked using the Raspberry
Blackcurrant), 80-100ml Red Wine and 250g Ice.”
Helen says that Beyond the Bean has introduced two
new flavours to the Sweetbird range: “Salted Caramel, which,
unlike Sweetbird himself, is flying off the shelves and also,
in support of Coffee Kids, a limited edition of Peanut Butter
Syrup – which, we feel, makes everything taste better, but is
particularly amazing in a Zuma White Hot Chocolate.”
Elisa M. Kelly, development director at Coffee Kids,
says: “This is Sweetbird’s second seasonal syrup that has
generated much needed funds for coffee farming families.
By donating a percentage of profits from their sales of this
winter’s must have Peanut Butter Syrup, Sweetbird is helping
Coffee Kids to deliver real and lasting change to communities
at coffee’s origin by funding projects in food security,
education, capacity building and more.”
Helen says: “There is no point in having syrups on your
menu if no one knows about them, so Sweetbird offers a
whole range of point of sale, available all year round, and also
as part of the quarterly Seasonal Syrup Boxes they offer.
“It can be tricky to know which syrups to add to your
menu, and also how to use them, above and beyond the
core flavours such as vanilla, hazelnut and caramel. These
boxes really answer that problem. For each season you get
two bottles of three flavours, plus point of sale to tell your
customers all about them and recipe cards to let your staff
know how to make that seasons drinks. We like to think we
have done the hard work for you.”
Sally Sadler, commercial director at UCD, says: “Syrups
are fun – it is as simple as that; they add an easily obtainable
treat to our days, are not messy to consume and perfect
whether you are sitting relaxing or on the go. They are the
modern ideal ‘a drinkable dessert on the go’.
Sally says that while there will always be coffee
connoisseurs, syrups have massively increased the market
tempting in dessert lovers who want convenience.
UCD handles the 1883 de Philibert Routin range.
Sally says: “Syrups don’t have to be overpowering in
21
EssentialFlavouring Syrups
FLAVOUR OF THE MONTHWe could waffle on for pages about gingerbread lattés and hazelnut
mochas, but Essential Café readers more than likely already know
how great syrups can be for a business in terms of bumping up a
menu. But what else is new? How can café owners keep syrups at
the front of people’s minds for the extra profit?
UCD highlights that syrups are not just fun, but highly profitable
aroma or sweetness if you pick the right brand. Routin has
developed an extensive range of high quality flavours that
deliver on every level, the concentration is double that of the
average syrup this has several advantages; firstly the drink
is less sweet (in fact the sweetness is the same as sugar in
the average drink most other syrups of a lower concentration
require double the volume and are double the sweetness.
“Secondly because the flavour is more intense it balances
correctly with the original beverage, rather than overwhelming
it and works perfectly in cold drinks than most syrups drown
out with sweetness! Thirdly the high concentration of the
1883 de Philibert Routin Gourmet syrups rather unusually
offers a far better price per measure than you realise, with the
potential for over 125 hot drink servings per one-litre bottle
(8ml = one pump = one flavoured hot drink served in an 8floz
cup), this is halved for cold drinks.”
Sally says: “Don’t compare the one-litre price to others on
the market, compare what you actually use (after all you sell
per measure). Even with Routin’s closest rival in concentration
in blind taste tests Routin comes out top simply because the
aroma, sweetness, flavour during drinking and the after taste
are all perfectly balanced, with drinkers often commenting
that the experience evokes pleasant memories (especially
with Gingerbread and Roasted Hazelnut).
“In fact the concentration and flavour balance means
Routin is highly effective in a huge range of applications
flavouring coffee being the top use, but this has now
expanded greatly into other uses such as, flavoured milk and
milk shakes, frappés, iced teas, hot chocolate, cocktails;
including flavouring vodka, sparkling wines or beers,
mocktails (for the finest non alcoholic beverages) and the
latest uses are in flavouring foods and desserts.
“With over 100 flavours and growing you are sure to find
the variety needed to keep customers happy.”
Sally adds: “For wondrous drinks we suggest you
consider what is popular in the market in desserts and
confectionary. As an example, for Chocolate Orange use
1883 triple sec; for Turkish Delight add 1883 Rose.
“For a cold drink alternative use with Kool Kup, which was
developed specifically for use with 1883 de Philibert Routin
syrups and thicken drinks. Kool Kup works with milk or water
and makes the best coffee frappés ever tasted!”
Monin UK has launched a state-of-the-art studio in the
heart of Shoreditch, enabling bartenders and baristas from
across the country to try the entire product range. Olivier
Monin, president and owner of the global company, paid a
visit to the UK to officially open the Studio.
Visitors to the Studio can make every drink imaginable
using Monin’s range of premium syrups, sauces and
frappé powders from cocktails and coffees to smoothies,
milkshakes, frappés and more.
Olivier says: “The Monin Studio London is the perfect
showcase for the flexibility of our product range. Baristas
and bartenders are our greatest ambassadors and I always
admire their creativity and passion for our brand. Now they
have a dedicated space to experiment and develop their
drinks menus in one of the cocktail capitals of the world.”
Register for free entry to Essential Café Live! at www.essentialcafelive.comEssential Café
Olivier Monin (right) toasts the opening of the Monin Studio London with William Opie managing director of Bennett Opie, Monin’s UK distributor
22
EssentialFlavouring Syrups
James Coston, Monin UK’s brand ambassador
Olivier Monin cuts the ribbon to officially open the Monin Studio London, with William Opie, MD of UK distributor Bennett Opie Ltd, to his right.
0338 EC December FP Peanut Butter OUTLINES.indd 1 12/13/2013 4:26:20 PM
Vedrenne Gourmet French Syrups
SOMESYRUPS
ARE JUSTBETTER
T: +44 (0) 1604 821 234
www.eurofoodbrands.co.uk
With an exceptional variety of flavours, Vedrenne are the first choice for expert baristas
around the world.
EXCLUSIVE UK DISTRIBUTOR:
EUROFOODBRANDS
FOR MORE INFORMATION ON THE FULL RANGE OF
VEDRENNE SYRUPS CONTACT:
Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café
DaVinci Gourmet’ssugar-free syrupline-up adds an extra option
William Opie, managing director of Bennett Opie, Monin’s
sole UK distributor, says: “As well as a hub of innovation
and creativity, the Monin Studio London is intended to be a
valuable resource for our customers to use. We’ve already
hosted a number of seminars and workshops for various
commercial partners and we’re looking forward to welcoming
even more visitors to the Studio in the future.”
Steph Goldie, brand manager for DaVinci Gourmet, says
that with correct foresight and planning, cafés can capitalise
on the New Year with appealing hot drinks that suit this
change in consumer habits.
Steph says: “According to the NPD Group, coffee is
becoming more varied and sophisticated, with fruity and
seasonal favourites as the most popular syrup choices.
Consumers are more discerning about their hot beverages;
they’re no longer satisfied with a Caramel Latté being the
only speciality drink on menus, they expect to see an array of
flavoured options.
“DaVinci Gourmet syrups and sauces can be used to
create a variety of indulgent and luxury lattés, and mochas
that invoke warm and comforting feelings. DaVinci Gourmet
Sugar Free flavoured syrups have the same world-class
taste as DaVinci Gourmet Classic syrups, but without the
calories. Flavours include Caramel, Hazelnut and Vanilla and
are perfect options for the health-conscious consumer in
the New Year. These syrups have been created to hold up
under heat and mix evenly within the drink – making sure the
customer’s last sip tastes as great as the first.”
Steph says that seasonality is a great way to refresh
beverage offerings especially after Christmas.
“DaVinci Gourmet syrups and sauces can excite
customers and with show-stopping seasonal menus, cafés
can entice them to try new options whilst boosting sales and
keeping them interested all year round,” Steph says.
“In an ever-expanding marketplace it has never been
more essential to stay ahead of the competition. There is a
need for continuous innovation by operators in order to keep
up with the high expectations of customers. An increasing
trend in personalisation of beverages is also evident amongst
consumers; with 48% of coffee drinkers willing to pay extra to
change their beverage to suit their personal tastes according
to Kantar Media’s TGI survey. By combining two or three
syrups, operators can create unique flavours that appeal to a
variety of customers.”
Steph says: “With the majority of DaVinci Gourmet recipes
costing less than 70p per 12oz drink to make, operators can
be happy in the knowledge they are providing quality hot
beverages to consumers, while enjoying generous
profit margins.
“Cafés should take advantage of the DaVinci Gourmet
POS materials available, for example DaVinci Gourmet
chalkboards and table talkers are easy and effective ways
to let customers know about new items on the menu. The
brand also has a seasonal Liquid Assets Calendar, containing
recipe suggestions throughout the year to inspire operators.”
Marimba World Chocolate launched a range of flavour
syrups that have been designed to complement its single
origin white, milk and dark hot chocolate varieties. Following
a testing phase last summer, five flavours have so far been
launched with more to follow in due course. The flavours are:
Hazelnut Praline, Chilli, Natural Mint, Salted Caramel and
Cerisette Cherry.
As part of the testing process, Marimba says it was able
to refine flavours where required, based on the customer
feedback received, resulting in intense yet natural-tasting
flavours. The syrups have been created using spring water
and natural ingredients, flavours and colours. To balance the
sweetness of the Hot Chocolate Melts, the syrups have also
been formulated using less sugar than traditional syrups.
Brad Wright, operations manager at Marimba World
Chocolate, says: “Prior to fully launching the Marimba Syrups
to the market, we undertook customers taste testings as
we were keen to ensure that the flavours provided the right
balance of flavour, strength and sweetness. This meant we
were able to refine each flavour before full production was
commenced, which happened in the autumn last year.
“At the outset, the whole intention of the Marimba
Syrups was to create an experience like you have when
you visit a chocolate shop: you can choose dark, white or
milk chocolates, in addition to flavoured truffles. The syrups
now provide the same choice for customers drinking a Hot
Chocolate Melt. They can choose their preferred flavour of
25
EssentialFlavouring Syrups
Register for free entry to Essential Café Live! at www.essentialcafelive.comEssential Café
Marimba’s syrups have been launched to complement its single origin white, milk and dark hot chocolate varieties
Hot Chocolate Melt and now have the option of adding a
flavoured syrup shot to create a completely different drink.”
Brad says: “The Marimba Syrups help café owners
add completely new options to their drinks menus. Rather
than just offer one flavour of Hot Chocolate with an option
of added cream, café owners can now have a completely
separate menu if they wish just for drinking chocolate.
This creates a point of difference for cafés and offers their
customers something completely new to pick from.
“Today, consumers are looking for a more indulgent,
real chocolate drink when visiting a coffee shop or café;
something better than they could make at home. They like
the fact that a drink made from real chocolate creates a
drinking experience that is superior to powdered or flavoured
alternatives and now with blended syrups, it means they can
try a different hot chocolate each time they visit, depending
on their mood.”
Brad says: “Cafés can either charge per ‘shot’ of the
syrup, which customers can add themselves, or alternatively
a drinking chocolate menu can be devised, which not only
offer the choice of chocolates but the range of syrup shots.
Accompaniments can then be added, such as extra cream,
sprinkles or similar. This creates something completely
different for customers to experience – something memorable
that chocolate lovers will return for.”
Looking forward, Brad says: “With the introduction
of syrups, we are anticipating seasonal trends regarding
flavours. So for example, at the beginning of winter, people
will be drawn to comforting flavours such as Hazelnut Praline
or Salted Caramel, which are currently two of our most
popular syrups. In January and February when the cold bites,
we expect the Chilli flavour to fly off the shelves.”
Recipe suggestions from DaVinci Gourmet:
Sugar Free Hazelnut Latte
Ingredients:
One pump DaVinci Gourmet Sugar Free Hazelnut syrup
One shot espresso
325ml steamed skimmed milk
Method:
Pour syrup into a cup before adding a freshly pulled
espresso shot;
Swirl to mix and pour in steamed skimmed milk.
Guilt Free Vanilla Caramel Latte
Ingredients:
One pump DaVinci Gourmet Sugar Free Vanilla syrup
One pump DaVinci Gourmet Sugar Free Caramel syrup
Two shots espresso
280ml skimmed milk
Method:
Add syrups in bottom of cup and pour espresso on top,
Top with textured hot milk.
More information:
Bennett Opie +44 (0)1795 476154, www. b-opie.com
Beyond the Bean +44 (0)117 953 3522
www.beyondthebean.com
DaVinci Gourmet +44 (0)1784 430777
www.davinci-gourmet.com
Marimba World Chocolate +44 (0)1279 714527
www.marimbaworld.com
UCD +44 (0)1233 840296
www.theancillariesstore.co.uk
26
EssentialFlavouring Syrups
DaVinci Gourmet’s sugar-free hazelnut latté
UNRIVALLED
fLAVOURK
theTHEATRE GREAT TASTESoat www.davinci-gourmet.com or call +44 (0) 1784 430777
UNRIVALLED
DaVinci Gourmet’s range allows you to create a boundless menu of tempting speciality beverages for all seasons.
Our expertise in flavour delivers a unique sensory
experience, from the first sip to the very last.
Register for free entry to Essential Café Live! at www.essentialcafelive.comEssential Café
Monin says that rich flavours, such as its Amaretto, Black Forest and Chocolate Cookie syrups, work well in both coffee and hot chocolates
As consumers become savvier and more
particular about their coffee, they expect
ever higher levels of quality, choice and
presentation. Now, premium syrup brand
Monin can help baristas develop their skills
and experiment with new flavours
and techniques.
Following its official launch in November, the Monin Studio
London is now up and running, having already hosted a
range of seminars, tastings and other partner events. Based
in East London’s buzzing Hoxton Square, the premium
flavoured syrups brand’s state-of-the-art facility is open to
anyone in the coffee trade.
Whether you’re from an independent outlet or a national
chain, the Monin Studio London is the ideal venue to learn
new techniques and try out the entire Monin product range.
It has been designed with baristas in mind, with a sleek bar
and barista station boasting an Astoria espresso machine
courtesy of Food Solutions Ltd and a range of Hamilton
Beach appliances; not to mention the full range of Monin
syrups, liqueurs, sauces, frappé powders and fruit purées.
James says: “We want to share our knowledge of the
coffee industry and give baristas the chance to experiment
with new ideas in a stylish, well-equipped environment. It is a
bespoke, professionally-designed facility where we can help
people develop their skills and identify the correct beverage
solution for their business.
“With a global network of Monin beverage directors to
tap into, we’re in a unique position within the industry where
we’re able to share information on upcoming trends and help
you stay one step ahead. We want as many operators as
possible to benefit from the Monin Studio London, so get in
touch and book your visit now.”
Key tips for success serving flavoured coffees
» Monin’s flavoured syrups offer cafés, coffee shops
and other hospitality businesses the opportunity to grow
margins by creating their own signature coffees.
» Using Monin flavoured syrups, it is easy to develop
a stylish selection that is unique to you, simple to prepare and
does not take up too much staff time.
» A 20ml serving of Monin syrup costs about 17p
and a speciality coffee can easily be sold for an additional
50p on the price of a standard coffee, yielding a decent profit
with little fuss.
» Always try to promote the drink as a whole
rather than as a standard product with add-on. A named,
specifically-designed drink carries more value in the
perception of the customer.
» Tying in monthly or seasonal specials with local
events, anniversaries and festivals is a nice touch; it creates
a sense of community and is good way of attracting new
customers during busy periods.
» It is important to promote your flavoured coffees
effectively both inside and outside the trading area, using
blackboards, posters, tent cards and A-boards.
» If you have a presence on any social media
platforms such as Facebook or Twitter, make sure your user
name and or web address are displayed around the site.
Social media is a great way to engage with your existing
customers and to attract new ones and can also be used to
advertise your latest flavours quickly and cheaply.
28
EssentialMonin
DEVELOP YOUR DRINKS MENU AT THE MONIN STUDIO LONDONA look at the new Monin Studio in London and how it can
benefit customers.
Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café
Monin says the Studio London is the ideal venue to learn new techniques and try out the entire product range
» Flavoured coffees can be matched with snacks
and treats. It’s a great way to upsell on coffee, especially if
you promote the combination at a special price. Suggested
matches include macaroons with a Monin Macaroon Latté, or
a warm, fresh croissant with an Almond Cappuccino.
A century of flavoursWith 100 years of experience, Monin has become the brand
of choice of the gourmet flavour business with over 100
flavours available in more than 100 countries, including
premium syrups, exclusive liqueurs, gourmet sauces, frappe
powders, fruit smoothies and cocktail mixes.
James says: “Monin has been making authentic, natural
syrups at its Bourges headquarters since 1912, and has
racked up several international quality awards. Distributed in
the UK by Bennett Opie, Monin syrups are used throughout
the catering industry in coffee houses, hotels, restaurants,
bakeries and bars to create cocktails, speciality coffees, hot
chocolates and milkshakes.
There are thousands of recipes online at
www.monin.com or download the free Monin Ultimate
Cocktails App for Android and iPhone.
Sweets for your SweetJames Coston, Monin’s UK brand ambassador, says:
“Putting on a themed drinks menu is a great way to get
people to spend that little bit extra over a special occasion –
and Valentine’s Day is no exception.
“Monin syrups allow you to offer your customers a coffee
that perfectly encapsulates their view of Valentine’s Day – be
it romantic, cheeky, or passionate. Rich flavours such as
Monin Black Forest, Amaretto and Chocolate Cookie work
really well in both coffees and hot chocolates and are perfect
for adding a touch of luxury to the most romantic day of
the year.”
James adds: “As well as using syrups to flavour your
drinks, there are many other ways to
get your customers in the Valentine’s
spirit. For example, why not use
Monin’s Caramel or Chocolate sauce
to draw a heart or romantic message
on the top of a hot chocolate, or use
themed templates to shake cocoa
powder on your cappuccinos? These
subtle touches always go down
well and often inspire customers to
share photos of their drinks on social
media sites such as Facebook and
Twitter, growing awareness of your
business with other consumers.
“Another way to maximise profits
is to offer luxury optional extras such
as whipped cream, chocolate flakes and sprinkles. If you can
get your hands on some heart-shaped marshmallows, so
much the better.”
More information: Bennett Opie +44 (0)1795 476154
www.b-opie.com
29
EssentialMonin
RECIPES TO GET YOUR CUSTOMERS IN THE MOOD FOR LOVE:
Lightly Whipped
Ingredients: - 30ml Monin Chocolate Hazelnut sauce
- 150ml hot and foamy milk
- One 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 in a
heart shape.
Nuts about You
Ingredients: - 15ml Monin Chestnut syrup
- 15ml Monin Toffee Nut syrup
- Two shots of espresso
- 120ml hot cocoa
Method: Pour Monin syrups and espresso in a cup
Top with hot cocoa
Cherry Cocoa Delight
Ingredients: - 30ml Cherry syrup
- 10ml Monin Vanilla syrup
- 150ml hot cocoa
- whipped cream
- Opies cherries
Method: Pour Monin syrups into a preheated mug
Fill up with hot cocoa and stir
Top with whipped cream and sprinkle with chopped
Opies cherries
C
M
Y
CM
MY
CY
CMY
K
SE003_Essential_cafe_ADVERT_STG02_AW_OL.pdf 1 06/01/2014 14:20
Wadebridge 4 - 6 March 2014www.expowestcornwall.co.uk
Cheltenham 24 - 25 February 2014www.thefoodanddrinktradeshow.co.uk
Exeter 5 - 6 February 2014www.thesourcetradeshow.co.uk
The best spread of food, drink and hospitality trade shows across the South West ...
Free to trade buyers. Ticket hotline 01934 733456 Stand bookings 01934 733433.
Organised by
EssentialCafe-1.indd 1 14/11/2013 14:28
P30.indd 1 17/01/2014 12:09
Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café
Groupon said that hospitality SMEs must consider how to make their offer stand out both on and offline
The future of Britain’s high
streets has been a hot topic
of conversation ever since the
recession hit. Amidst claims that
e-commerce and out of town
shopping centres are killing the
local high street, attempts have
been made to revive it. Mary Portas
led a government-backed initiative
to revitalise selected towns and
cities in the UK, while retail veteran
Bill Grimsey has been championing variety. He believes that
developing local communities with varied leisure, residential
and hospitality facilities will increase footfall rather than simply
providing more shops.
To do this, a significant change to business rates, parking
charges and bank lending would be required problems that
resonate with many of today’s businesses. But, what is it that
consumers actually want to see change and how does this
impact the independent café and restaurant owner?
Groupon has just launched a report with Kantar Retail
asking shoppers what would bring them to their local high
street more often. Overwhelmingly, we found that 71%
wanted greater choice of independent businesses, in
particular more artisan food and drink shops (30%), bakeries
(17%) and restaurants, cafés and bars (15%), suggesting
that owners within this sector have a big opportunity to boost
local commerce.
An important aspect to consider is technology, which has
changed the retail experience in many ways. Look at the rise
of self-service machines in the last few years. Whether you
love them or hate them, consumers are looking for a more
personalised experience - knowing who they are and what
they want.
Rise to the high street challengeFrom the findings, it is clear that a multi-channel approach
that combines old with new on the high street will resonate
well with today’s consumers. However, it can be hard to
strike the right balance. From our experience of working with
and advising restaurants and cafés on this very matter, here
are some top tips for success:
Get to know you customersTake the time to understand your customers better by finding
out their needs and preferences. By speaking with them
regularly and gaining feedback (from more traditional phone
conversations and feedback surveys to emails and social
media interactions) you can use this valuable insight to make
sure you’re delivering what they want via their preferred
channel. Frequently interacting with them will encourage
repeat custom, enhance loyalty and ultimately, bring more
people to the high street.
Offer value for moneyThe majority of consumers are still hungry for a good deal
with 57% wanting more discounts and promotions, as this is
what almost three quarters (73%) of British consumers spend
their time looking for. Think about the kinds of promotions
that will attract your customer base and consider how
you can make your offer different and unique to beat the
competition.
Implement the right technologyCafés and restaurants need to think about the kinds of
technology they provide. For example, having tablets within
your outlet might enable customers to browse the menu
more easily and having a strong online presence with a
website including menus and offers will encourage people to
visit. To get it right, you really have to think about the groups
of customers you are targeting and whether such tools will
support or alienate them.
Integrate with the local communityFinally, you should make an effort to support and actively
get involved with the local community, as this helps generate
local awareness of your business and boost customer
numbers. Demonstrate your expertise by teaching at
local events – you could try catering or running cooking
demonstrations at local fetes and markets around the high
street. You can also host or sponsor events and invite
customers to attend.
Despite the rise in online shopping and retail technology
that is impacting the wider retail and hospitality industry, it
seems that the back to basics approach of having physical
stores and specialist staff on hand is critical. They also want
more bang for their buck, so hospitality SMEs must consider
how to make their offer stand out both on and offline to
deliver better value, quality and customer service. By acting
on what customers want, they can boost footfall and local
commerce – we are helping small businesses do just this, so
that they thrive on the high street.
More information: Groupon +44 (0)203 5100444
www.groupon.co.uk
31
EssentialKantar
HOW CAN CAFÉS AND RESTAURANTS HELP SAVE OUR HIGH STREETS?Richard Jones, vice president of national accounts at Groupon UK
and Ireland, looks at the future of UK high streets.
Register for free entry to Essential Café Live! at www.essentialcafelive.comEssential Café
In the UK, Kimbo distribution is mainly focused on the Ho.Re.Ca channel
Kimbo S.p.A. represents one of Italy’s most well-known
and popular coffee brands, which embodies the Neapolitan
tradition of espresso coffee.
Founded in 1963, Kimbo is an exemplar story of ‘Made in
Italy’ entrepreneurial success. Starting in Naples, which has
always been known as the world capital of espresso, then
establishing itself in Italy and the rest of the world, Kimbo’s
success is primarily thanks to the authenticity and quality of
its products.
Kimbo’s MissionBringing Italian coffee to the world and maintaining the values
of the specific features of Neapolitan espresso are just two
aspects of the company’s basic mission, as well as the
distribution (both in Italy’s domestic marketplace and abroad)
of a truly Italian quality product.
The excellence of Kimbo’s products is ensured by a
careful selection of raw materials, a constant and accurate
control and full traceability of all production stages. Our green
coffee buying business, Interkom, travels the globe finding
quality and developing grower relationships that result in an
unrivalled source of the finest beans.
Kimbo in the UKKimbo activity in the United Kingdom began in 2009 and
since then has been constantly growing.
As Kimbo was planning to expand and reinforce its
presence in the UK market, it decided to acquire a British
company engaged in the distribution of beverages via the
Hotel, Restaurant and Café or Ho.Re.Ca. channel. In 2011,
through Kimbo UK, the Neapolitan coffee brand opened
its offices in London. The brand’s visibility is progressively
growing in the United Kingdom: after Italy and France, the UK
is currently the company’s third strategic market.
Kimbo in the WorldOne of Kimbo’s commitments is exporting the great pleasure
of espresso coffee to the world. For this reason, Kimbo is
developing a strong export distribution network (generating
the 15% of total turnover), which targets not only Europe
(including its strategic markets: France, UK and Germany) but
also USA, Canada, Australia and South Africa.
Following its desire to export an excellent product made
in Italy, Kimbo created ‘Kimbo Espresso Italiano’, a brand
that specifically targets foreign markets and that registered a
growth of 24% in 2011, a trend likely to continue.
Teamworks and Partnerships in the UKIn the UK, Kimbo can count numerous collaborations with
restaurants, bars and clubs for every occasion. Among these
are Novikov, the Real Eating Company, Harry’s Bar, Cannizaro
House and Baroosh bars, just to name a few.
In 2013, Kimbo started a collaboration with Euphorium
Bakery; a chain of coffee shops that offers to its clients
hand-baked pastries, breads, sandwiches and cakes made
with genuine and high-quality ingredients, as well as hot
drinks brewed with Kimbo coffee.
Last October, Euphorium Bakery opened a new site on
Threadneedle Street, in the beating heart of the City. Here, on
its mezzanine floor, it is possible to find a gourmet coffee bar
and an entire space dedicated to Kimbo coffee.
Focused DistributionIn the UK, Kimbo distribution is mainly focused on the Ho.Re.
Ca channel. Over the last few years, the company has
reinforced its presence, not only in the city of London, but
also in other regions, such as Scotland, Ireland, the South
32
EssentialKimbo
KIMBO: FIFTY YEARS ON AND STILL GOING STRONGA brand of fifty years standing, Kimbo entered the UK market just five
years ago, but has already established a strong reputation. Angus
McKenzie, managing director of Kimbo UK, gives Essential Café an
update on the company’s progress.
KIMBO: FIFTY YEARS
Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café
The founder of Kimbo, the Rubino brothers
West of England, South East, Northern and
Midlands territories.
Kimbo is also present in the retail and OCS sectors. For
these markets, the company chose a more modern and
customised approach; the wide range of products are easily
purchasable by private customers on Kimbo’s UK website.
Considered ProductionA close working relationship with the producers, a rigorous
selection of raw materials directly at the source and an
accurate control of the entire production process ensure the
highest quality of Kimbo products.
In order to guarantee the quality of raw materials coming
from South America and Asia, all the organoleptic analyses
are conducted on site and all suppliers are subjected to strict
controls to verify their conformity with order specifications.
After reaching Nola interport, the coffee is housed in
new and efficient storerooms using high-tech handling and
storage systems. It is then transported to Kimbo’s plant
situated in Melito, where it is blended, roasted and packaged.
The entire production process is designed and carried
out with respect to the environment. Thanks to the adoption
of energy saving policies and an integrated system of
waste disposal, the global environmental impact of Kimbo’s
activities is extremely low. This result allowed the company to
obtain the ISO 14001: 2004 environmental certification.
From Melito, the products, now ready for market
distribution, are transported again to Nola, where they are
shipped to all domestic and international destinations. Every
day 120-140 tonnes of raw material are delivered, while
100-120 tonnes of coffee are
processed and finally leave
the plant.
In addition to an in-depth
control of all production
stages, ranging from raw
material qualitative analysis to
finished products organoleptic
controls, the Quality Control
Centre is also involved in personnel training and in new
recipes development.
Effective CommunicationA truly distinctive link with tradition has underpinned Kimbo’s
communication activities, resulting in an advertising campaign
and the creation of a new logo, specifically designed for
foreign markets, that emphasises the Italian art of roasting
and blending coffee.
‘Kimbo Espresso Italiano’ and Kimbo’s advertising
campaigns, showing a red Vespa in the foreground or the
shape of Italy formed in a cup of coffee, have been designed
to underline the bond between Kimbo and the Italian tradition
of turning simple coffee beans into a superlative drink.
A Family of ProductsThe great art of coffee expressed by Kimbo is conveyed to
the public through a wide range of products in order to meet
all customers’ needs and offer them the chance to enjoy the
excellent taste of its blends at any time, even when not
at home.
Ho.Re.Ca.Kimbo focuses primarily on the Ho.Re.Ca. channel, to which
it offers its widest range of products. Kimbo is able to supply
bar and restaurants with 11 different top-quality blends
(Limited Edition, 100% Arabica Top Selection, Gran Gourmet,
Prestige, Extreme, Premium, Superior, just to name a few)
and a wide range of professional machines that make a
creamy, sweet and rich espresso.
Within its range of blends, it is also possible to find Kimbo
Decaffeinato, an excellent decaffeinated coffee that preserves
all the qualities of a classic espresso, and Kimbo Espresso
Integrity, a unique espresso made of 100% Arabica beans,
produced in support of a Rainforest Alliance’s global initiative.
To the Ho.Re.Ca channel, Kimbo also offers its uniquely
designed merchandising crockery, glassware, displays and
take away cups as well as coffee syrups and cocktail recipes:
everything to make coffee time away from home special
and delicious.
Barista TrainingKimbo knows that a good coffee is made-up of many
elements: not only high-quality raw materials but also skilful
preparation. For this reason, Kimbo offers a full range of
comprehensive training courses covering all levels.
Level one focuses on the basics of creating coffee
based drinks, through understanding the raw materials and
equipment involved in producing barista hand made coffee
shop drinks.
Level two goes into more depth; taking milk foaming skills
to a new level with latté art, calibrating the grinder and deep
cleaning procedures for the machines.
The final level three course goes further - students learn
about all aspects of coffee as well as machine and grinder
maintenance. Kimbo is proud to share its knowledge in their
company’s training centre in Chiswick, London, which is
approved and certified by the City and Guilds and the BSA to
deliver barista training.
More information: Kimbo +44 (0)208 9879070
www.kimbo.co.uk
33
EssentialKimbo
C
M
Y
CM
MY
CY
CMY
K
EssentialBarista
Brought to you by Essential Café Magazine
January 2014The essential guide to the exciting world of the professional barista
SEE INSIDE FOR NEWS FROM THE SPECIALITY COFFEE ASSOCIATION OF EUROPE; FRACINO PLACES IMPORTANCE ON TRAINING AND RINGTONS LOOKS AT THE
HERBAL AND FRUIT INFUSION MARKET
WORLD OF COFFEE 2014 SET FOR ITALIAN RIVIERA
CYAN MAGENTA YELLOW BLACK
Gli esecutivi prima di procedere alla stampa,sono da elaborare da parte del fotolitista
a seconda dell'esigenza dello stampatore,verificandone le fustelle, gli abbondaggi,
le sovvrastampe e i relativi codici.Per i colori attenersi alla copia colore allegata
Data: 23 MARZO 2012
Formato:
Stampa:
Lavorazioni speciali:
Prodotto: KIMBO ESPRESSO ITALIANO FLAG
Supporto:
Colori:
Copia al: 100%
REDKIMBO
BIANCO
CORRESPONDS TO THE PANTONE 485 C 2X (2X STANDS FOR DOUBLE IMPRESSION). THIS TO OBTAIN A RICH AND FULL RED COLOUR (IF YOU DO NOT FOLLOW THIS ADVICE, YOU WILL NOT OBTAIN THE RIGHT KIMBO RED COLOUR).
E S P R E S S O I TA L I A N O
VERSIONE PER STAMPA SU METALLIZZATO
SOLO SU METALLIZZATO “ESPRESSO ITALIANO” VA PANT_1355 C SENZA BIANCO SOTTO
ESPRESSO ITALIANO Font: Shannon Book
CYAN: 10MAGENTA: 100YELLOW: 100
BLACK: 0
CYAN: 37MAGENTA: 85YELLOW: 60BLACK: 90
CYAN: 0MAGENTA: 100YELLOW: 100
BLACK: 0
CYAN: 0MAGENTA: 20YELLOW: 56
BLACK: 0
CYAN: 10MAGENTA: 100YELLOW: 100
BLACK: 0
CYAN: 37MAGENTA: 85YELLOW: 60BLACK: 90
CYAN: 0MAGENTA: 100YELLOW: 100
BLACK: 0
CYAN: 32MAGENTA: 40YELLOW: 100
BLACK: 0
CYAN: 10MAGENTA: 100YELLOW: 100
BLACK: 0
CYAN: 0MAGENTA: 0YELLOW: 0BLACK: 100
CYAN: 0MAGENTA: 100YELLOW: 100
BLACK: 0
CYAN: 32MAGENTA: 40YELLOW: 100
BLACK: 0
REDKIMBO
PANTONE4975 C
PANTONE347 C
BIANCO
REDKIMBO
PANTONE347 C
PANTONE872 C
PANTONE872 C
BLACK
REDKIMBO
PANTONE4975 C
PANTONE347 C
PANTONE1355 C
TRASPARENTE
TRAININGIS AT THE
HEARTOF WHAT W E D O
COFFEE - BARISTA TRAININGE S P R E S S O M A C H I N E SPOINTS OF SALE - BARISTA GEAR TECHNICAL SUPPORT - TEAONLINE SHOP - MERCHANDISING SYRUPS - HOT CHOCOLATE
GET IN TOUCH:www.kimbo.co.uk - [email protected]
020 8743 8959 - 020 8987 9070 08000 COFFEE@kimbointheuk/kimboespresso
We supply you with the finest Italian coffee blends,provide full training, technical and marketing support
to make sure you get the most out of your coffee.
Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café 37
EssentialBarista
RIMINI GETS READY FOR GLOBAL COFFEE SHOWCASEThe greatest baristas on the planet will congregate in Rimini in June when
World Coffee Events (WCE) hosts the prestigious World Barista Championship.
The flagship competition will
take top billing at World of
Coffee 2014, a three-day
coffee extravaganza which
is set to attract more than
5,000 leading international coffee professionals and suppliers
to the Italian city from June 10-12.
Organised by the Speciality Coffee Association of Europe,
World of Coffee is Europe’s largest speciality coffee showcase,
incorporating three world coffee competitions (World Barista
Championship, World Brewers Cup and World Coffee
Roasting Championship) and the annual SCAE
business summit.
Over 200 coffee industry suppliers will also promote their
products and services at World of Coffee, which will be held in
the Rimini Fiera Trade Fair Centre (www.riminifiera.it). Suppliers’
innovation and quality will be recognised and honoured by the
SCAE through its New Product of the Show Awards and the
SCAE Awards for Coffee Excellence, while coffee enthusiasts
can learn all about the latest trends and developments in
micro-roasting and producing in the dedicated village at
the event.
David Veal, executive director at SCAE, says: “We are
thrilled to bring this exciting event to the home of the espresso
and the renowned Rimini Riviera will provide a perfect setting
for the three days of the show. I am delighted that Rimini
Fiera agreed to partner with us in 2014. With 35 years of
experience hosting SIGEP, the world’s most important artisan
confectionery exhibition, the team’s knowledge of the food and
beverage industry and expertise in exhibition management will
provide an invaluable boost to the event.”
More information: SCAE +44 (0)1245 426060
www.worldofcoffee-rimini.com
Hisako Yoshikawa from Ogawa Coffee Coin Japan was the winner of the World Latté Art competition at World of Coffee Nice 2013
MITCHELL & COOPER ON CONSUMER TRENDSGuy Cooper, managing director at Mitchell & Cooper, says that
research into consumer trends has shown that the brand experience
can be considered the most influential factor in the buying process.This is something that’s more commonly considered within other sectors, though
it’s advised that venues serving hot beverages could be missing a trick if they
don’t consider it, too.
Guy says: “In the coffee retailing industry, it’s thought that the implementation
of the best quality coffee machine will ensure a better beverage, therefore adding
value to the customer’s visit; however, this won’t tackle the issues associated
with a more sensory setting in which to create the brand experience. For
example, using a traditional knock box is often loud and will regularly result in an
untidy, unappealing environment, therefore disturbing the chilled-out atmosphere
that hot beverage drinkers crave while demonstrating an unclean front
of house area.
“Sight and sounds should reflect the ethos of the brand’s chosen retail space,
so a quieter alternative will work better. The Pro Fondi from Bonzer is a unique
electronic portafilter cleaning device, which works quickly and quietly and is
designed to fit onto a work surface where waste can be hidden underneath.
With a higher capacity for used grounds than competing market alternatives, it
The Pro Fondi from Bonzer is designed to fit onto a work surface where waste can be hidden underneath
Register for free entry to Essential Café Live! at www.essentialcafelive.comEssential Café38
EssentialBarista
eliminates the associated
mess, whilst maintaining
a calm atmosphere.”
Guy says that using
the Bonzer Pro Fondi
removes gritty residues
found at the end of a
drink too as a result of
its cleaning capabilities,
therefore adding value by
way of taste and texture
– all without having to
replace your coffee
machine.
Guy says: “Saving
space will also improve the sensory qualities of a café
atmosphere and allow extra room for staff to work in. During
peak times in particular, this is vital to ensure maximum
productivity. For cafés offering a take-out service, cup
dispensers from Bonzer are a stylish way of preventing clutter;
choose from the Elevator Series, which is recessed into the
counter for ease of use, or for the ultimate in space-saving
equipment, the wall-mounted Gravity Series.
“And for venues looking to shout about their brand whilst
keeping tidy, the modular design of the Bonzer Hexdome is the
ideal choice, where its completely customisable structure with
room for stirring sticks and lids as well as cups – means that
almost every surface can be branded. Super versatile, the Cup
Dispensers and Hexdome are equally suitable for a multitude of
establishment sizes.”
Guy adds: “With front of house acting as the basis of first
impressions, these additions are not only functional but also
extremely attractive, increasing customer loyalty and boosting
profits significantly.”
More information: Mitchell & Cooper +44 (0)1825 765-511
www.bonzer.co.uk
The Bonzer Hexdome
IN A SPIN AT YOUR BIKE SHED – WHERE CAFÉ AND BIKE CULTURE COLLIDEIt was whilst traveling through Asia that Adele Procter and Martin
Harman came up with the concept of running a cycle café and repair
workshop under one roof.
The pair had come across the hugely successful Velodome
whilst in Bangkok and knew it would be perfect for the York
market. Ten months and £200,000 later, Your Bike Shed in
York opened to a very excited audience.
This unusual concept where cycle and café culture collide,
is housed in a beautiful Georgian Grade 2 listed building
located on Micklegate Bar just inside the historic City Walls of
York. Two adjoining premises provide space for 100 covers in
a 1000 square foot café spread over two floors, with a cycle
repair workshop next door.
Adele, who manages the café, says: “It’s about being able
to get your bike fixed or serviced, order some spare parts, or
hang out with likeminded people whilst enjoying a fantastic cup
of coffee and great food.”
Martin, a keen cyclist himself and triathlete looks after the
bike side of the business.
Adele says: “Our customers include serious road cyclists
who stop by to refuel and enjoy an energy boost with a
speciality espresso and a cake mid race. With flat screens
for showing races and events, urban wall art, bike frames and
other cycling gear, the quiet seating area in our basement
gallery has become a hub for riders to chill and relax pre
and post race.”
Your Bike Shed also caters for the new breed of urban
cyclist, a fast growing demographic which includes commuters
who have turned to two wheels to avoid public transport costs
and to do their bit to reduce environmental pollution.
In terms of the food offer, York is an affluent area and
customers are quite sophisticated in their tastes.
Adele says: “We have a team of 12 including a chef and
two cooks and all our food is hand made on the premises
using locally sourced ingredients wherever possible.” With fresh
cakes, soups, quiches, salads, jacket potatoes, sandwiches
and toasties available daily, just two months in and Your Bike
Shed has already developed a bit of a reputation amongst the
city’s non biking foodies.
“Of course it is not all about bikes,” Adele says. “Mums love
our healthy, nutritious food and older singles appreciate the all
inclusive atmosphere that we foster here.”
As far as the coffee is concerned, Your Bike Shed uses
Martin Harman and Adele Procter, the directors of Your Bike Shed in York
Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café 39
EssentialBarista
Beautiful, Sophisticated and a Winner
For more information visitwww.cimbaliuk.com or call 02476 854199
Beautiful, Sophisticated and a WinnerBeautiful, Sophisticated and a WinnerBeautiful, Sophisticated and a Winner
Cimbali equipment, which Adele describes as ‘the Porsche of
the coffee machine world.’
Although Adele and Martin have run several successful
businesses over the years, Your Bike Shed is their first foray
into operating a coffee shop.
Adele says: “We knew how important it would be to get the
coffee just right and wanted something that we could count
on to deliver the perfect coffee every time. We are not trying to
compete with the branded chains and we are on a par with the
market in terms of pricing across the speciality coffee menu.
“We have our own unique espresso blend and only offer
an 8oz and 12oz cup. We wanted to serve great coffee in the
way it should be served, full bodied and with masses of flavour.
Although we do stock a limited range of flavoured syrups, it
seems our customers appreciate our coffee in its natural form
and we sell very few. Consistency and quality is very important.
Your Bike Shed has a Cimbali PGS, a traditional M39
espresso machine and Bluetooth on-demand grinder.
Adele says: “I can rest assured that whoever is making the
coffee that day, it will always be excellent quality.”
The M39 machine and Bluetooth grinder ‘communicate with
each other’ and the grind will adjust as required throughout the
working day to guarantee a pre-determined in cup quality.
Adele says: “We all have our own way of making coffee and
in our environment, where customer expectations are very high
it is crucial to maintain a consistently high quality. We know
that the M39 can produce a delicious, fresh cup of coffee.
The machine is configured precisely to produce a fantastic
result from our house blend. It is one less thing for me to have
to worry about and takes the guess work out of the whole
process.”
More information: Your Bike Shed +44 (0)1904 633777
www.yourbikeshed.co.uk
Your Bike Shed has a Cimbali PGS, a traditional M39 espresso machine and Bluetooth on-demand grinder
Register for free entry to Essential Café Live! at www.essentialcafelive.comEssential Café
Stephen says blackcurrant is revitalising and creates an energising and versatile drink
40
EssentialBarista
A HEALTHY START TO THE NEW YEARStephen Drysdale, head of Ringtons Beverages, the business-to-business
division of British tea and coffee merchants Ringtons, says that January is
the time most of us start to look at what we’re eating and drinking to see
where improvements can be made.At first this may seem like a challenge for the café industry
which, let’s face it, is renowned by many for delicious cakes
and biscuits and creamy coffees! However, there are some
simple tweaks to a menu that can be made to offer healthier
options for those looking to start 2014 on a high.
One area that is growing in custom year-on-year is the
herbal and fruit infusion market – figures from June 2013
show that sales in this market are up 18% on the previous
year as British consumers are increasingly looking for
something different.
Although traditional black tea and coffee will always be a
café and cupboard essential, consumers are also swapping
their usual cuppa for herbal options at different points of the
day. For instance many are choosing a calming, caffeine-free
camomile drink rather than their usual tea or coffee at night to
help them sleep.
Herbal and fruit blends can also be used in recipes and
cocktails for those wanting to get even more out of their
herbal infusions!
Most people have tried green tea at some point so it
makes a great new, yet reassuringly familiar addition to
a menu. Green tea has been used in traditional Chinese
medicine for centuries and it is high in antioxidants. The
calorie free beverage is also mild and mellow in taste making
it refreshing and easy-to-drink which will appeal to a large
range of customers.
For those who like their green tea with something extra,
a blend like green tea with citrus is perfect as the natural
citrus oil flavouring provides an invigorating hot drink. Just
like green tea, a green tea with citrus blend has high levels of
antioxidants and hydrating properties.
A lemon, ginger and ginseng infusion is also a popular
choice, which uses only natural ingredients. It is caffeine
free, lively, warm and rejuvenating. Ginseng is considered
revitalising, lemon is associated with immunity and aiding
weight loss, while ginger has been linked to alleviating nausea
and stomach pain so it is an ideal drink for a New Year
health kick.
Light, soft and soothing, camomile is a firm favourite from
the infusions family of teas. Caffeine free camomile is an ideal
January addition as it’s light, soft and soothing with a naturally
sweet, honey-like flavour. It is known for its relaxing qualities,
which are ideal just before bedtime so could work well for
cafés which are open into the evening.
Peppermint is renowned for its digestive qualities so is also
a firm favourite amongst a health-conscious audience. The
light, minty and refreshing beverage is a little different to the
normal hot beverage offerings, rejuvenating and naturally
caffeine free.
For something a little fruity, why not consider a fruit
infusion, such as blackcurrant which is revitalising and creates
an energising and versatile drink – as well as being served hot
it can even be used in cocktails, ice teas, lollypops and mixed
with lemonade and topped with ice create a refreshing drink.
Although herbal and fruit infusions are one way to add
something new to your menu, you could also consider adding
decaffeinated options of your existing traditional offerings or
highlighting them further in January under a New Year health
kick promotion. For instance a decaf black tea will offer
a caffeine free alternative whilst still providing a taste that
customers are happy and familiar with. Similarly decaffeinated
coffee provides the same taste and can be used in different
coffee offerings. Ringtons’ decaffeinated Espresso coffee is
made from dark and smooth roasted Arabica coffee beans
and can be bought in sticks, or ground or bean for machinery.
For a sweet treat with lower saturated fat why not add some
biscotti biscuits to your menu? Still delicious but the low
saturated fat content makes them a little bit better for you!
More information: Ringtons Beverages, +44 (0)800 0461444
www.ringtonsbeverages.co.uk
Ringtons says that caffeine-free camomile is an ideal January addition as it’s light, soft and soothing
10/1
2 J
une 2
014
Rim
ini, I
taly
SP
EC
IAL
EV
EN
TO
RG
AN
ISE
D B
Y
ww
w.w
orl
do
fco
ffee-r
imin
i.co
mw
ww
.wo
rld
ofc
off
ee-r
imin
i.co
m
Sign up to the Essential Café twitter feed www.twitter.com/Essential_CafeEssential Café42
Yelp has developed a free Revenue Estimator tool, to give business owners an indication of how much revenue is generated by having an online business listing
They need a window into your business, a way of
communicating with you, whether it’s to praise you or tell you
something needs working on. A business with an effective
online presence is far more likely to get customers through
the door. In turn, a business which allows its customers a
voice will get them through the door and ensure they return
time and time again.
Create a visible, customer-friendly platformIt’s crucial for a business to be visible online. It’s important to
make it easy for customers to talk to you by making yourself
known on review sites, such as Yelp. In an increasingly online
sphere, people are keen to talk about your business on the
web, whether in a positive or negative light. Strategically, it
is far better to acknowledge this and open the floor to allow
them to talk to you, rather than only about you.
Creating an online profile allows you to be in control and
ensure potential customers have the correct information and
know all the best things about your business. Giving them the
power to have their opinions heard ensures they feel listened
to and valued, which will make them want to come back.
Even a bad first impression can be salvaged by taking the
time to respond and apologise, then complainers could (and
do) end up loyal customers.
Tell a storyPeople like to know about other people. Tell your potential
customers where you’re from and who you are, in order to
really connect with them. If you talk to them, they are far
more likely to want to talk to you and ultimately make that
all-important purchase decision.
Businesses can create an online journey for their
customers before they’ve even reached the door, without
having to spend vast amounts of money on more traditional
marketing methods. Creating a full website may not always
be right for every business, but maximising social media and
review sites really goes the distance in building an online
presence with a personality.
Bring your business to life with imagesYour online profile is the first thing potential customers will
see, so it’s vital to really bring it to life and give it a personality.
Images are a fantastic way to really showcase your business
and some research we carried out at Yelp indicates that
users stay over 2.5 times longer on business pages that have
photos on them compared to those that don’t.
Pick photos that are colourful and vibrant, and make sure
there are enough of them to really peak customers’ interest.
It’s also imperative to keep these photos up to date, so if
you’ve had a revamp or rebrand, be sure to pop up some
photos so customers new and old know exactly what
to expect.
Include as much information as possibleEven if a product or service sounds like the best thing since
sliced bread, if a customer can’t contact you because of an
out-of-date phone number, they’ll quickly think again. Any
online profile for your business must include updated contact
details at the very least. Additionally, include information on
other aspects such as pricing, business hours and nearest
public transport links. Make sure all details are easy to find
and that your profile is easy to navigate. Ultimately, ensure
you never leave your customers needing more information on
your services.
More information: Yelp www.yelp.co.uk
EssentialYelp
BUILDING YOUR ONLINE PRESENCE AND GIVING YOUR CUSTOMERS A VOICE
Elliot Adams, communications manager at Yelp, says that when it
comes to running a successful business, it’s of the utmost importance
to make your customers feel their opinions are being heard.
Register for free entry to Essential Café Live! at www.essentialcafelive.comEssential Café
Dawn Foods says that limited edition treats tailored around seasonal occasions – such as Valentine’s Day – are increasingly popular
Jacqui Passmore, marketing manager at
Dawn Foods, says: “Consumers today
love indulgent sweet treats and enjoy
them both on-the-go and as an eat-in
treat with a hot drink. For busy coffee
shops and cafés, however, baking
from scratch just isn’t a viable option.
As a solution, Dawn’s ready to serve
muffins, doughnuts and American style
cookies take away the hassle and help
operators easily enhance their range of sweet
baked goods to tempt consumers and keep them
coming back for more.
“In 2013 we witnessed the growing trend for sweet treats
to be more bespoke and full of multiple textures and flavours.
A great example of this was the rise in popularity of hybrid
products such as the ‘cronut’ and the ‘yumdough’. This
continued demand for something more distinctive is due to
consumers’ busy lifestyles that spark a need for a nostalgic,
yet original, purchase that is emotionally and comfort-driven.”
Jacqui says: “Dawn’s appetising filled Tulip Muffins
cater for this demand. Our Orange & Cranberry Tulip Muffin
includes dried cranberries and an orange filling whilst our
Carrot Cake Tulip Muffin has an injected cream cheese filling,
shredded carrot and raisins and is topped with granola
and pumpkin seeds. These muffins allow operators to offer
consumers a traditional product with an unconventional twist
and come wrapped in distinctive petal-shaped packaging
that create impressive displays. Along with Dawn’s premium
Salted Caramel Muffin, ready to serve snacks such as these
enable operators to offer consumers a tempting sweet baked
treat, with little preparation time and lots of variety.
“With a number of eating opportunities available
throughout the day, we know that early morning commuters
are now starting to buy both their breakfast and lunch snacks
in one visit. We also know consumers buy with their eyes so
it’s important for sweet baked treats to look great, as well
as taste great. The best way to appeal to your customers’
senses is by icing or frosting, filling and adding toppings and
decorations that instantly draw attention and add a luxurious,
personalised quality. This can easily be achieved with Dawn’s
muffins, cookies and doughnuts.”
For example, Jacqui says that Dawn’s ready-to-serve
doughnuts take away the hassle of frying and can be dipped,
iced or filled to make them even more indulgent. Similarly,
Dawn’s frozen Sheet Cakes and Cupcake Bases come
ready-baked and simply need thawing.
Jacqui says that in 2014, Dawn Foods predicts that small
food will be popular with consumers who are looking for a full
taste of indulgence from a smaller portion size.
Rachel Shoosmith, product marketing manager at
Lantmännen Unibake UK, says: “Tasty and affordable
sweet offerings out of home are high on the list of demands
for consumers living busy, on-the-go lifestyles in tougher
economic times who want to treat themselves to something
satisfying and affordable. As such, sweet offerings present
a strong revenue opportunity for caterers looking to boost
their menu offerings in cafés and coffee shops. To cash
in, caterers need to understand the market, where the
opportunities lie and the solutions available to help meet
customer demand.
Rachel says that in the recent Lantmännen Unibake Bread
Barometer survey, 61% of consumers stress the importance
of easy-to-handle bakery products. The Bread Barometer
survey also found that 87% of consumers believe the taste of
bakery products is more important than health, proving that
there is still great demand for sweet treats.
Rachel says: “Our Portuguese Custard Tart is the ideal
small treat, which has a light, crisp pastry case with a sweet
egg custard filling and a lightly toasted sugar coating. Not
only are they authentically made in Portugal, but they contain
less than 175 calories per tart.
“In terms of opportunities to raise awareness of their
sweet offerings, caterers should consider promoting food
and drink pairings with effective point of sale material. For
example, encouraging customers to purchase a sweet treat
with a hot drink will help to increase the value per transaction.
Staff should also be trained on the pairings so they can
recommend them to customers. This will help to influence
purchases at the point of sale and positively influence the
bottom line.”
44
EssentialSweet O�erings
THE SWEETEST THINGCookies, cakes and muffins make up a considerable proportion
of sales in today’s coffee shops and cafés, so it’s important for
operators to keep up-to-date with the latest trends. Essential Café
takes a look at some of the latest tempting treats.
Lantmännen Unibake UK’s Portuguese Custard Tart contains less than 175 calories per tart
The Carrot Cake Tulip Muffin, from Dawn Foods, has an injected cream cheese filling, shredded carrot and raisins and is topped with granola and pumpkin seeds
James Roberts, joint managing director of Peros,
points out that the UK ‘cakes and cake bars’ market is a
well-established snacking sector worth more than
£1 billion in 2012.
James says: “Cakes continue to be a very popular
choice of snack, with an increasing number of consumers
eating them. Seasonal biscuits, special treats and
children’s biscuits are the fastest growing categories in the
biscuits market. So it’s clear from these market statistics
that with a carefully promoted, varied product range the
sector represents a great opportunity for operators to
profit from these fast-selling sweet offerings.
“It’s important to offer a varied range of high quality
impulse lines so that customers can be tempted to try
new tastes and flavours depending on their mood and for
regular customers to have a different choice on each visit.
The variety will also entice different customers at different
times of the day – perhaps for a chocolate brownie in
the morning with an espresso, or for a fruit flapjack with
a cup of Earl Grey in the afternoon. Look for a range that
includes children’s products, because keeping the little-
ones happy is also a sure-fire way of satisfying the adults.”
James says the secret in all cases is to ensure
the highest quality of cake or biscuit. Customers are
increasingly looking for great value in their purchases and
only by offering the very best indulgent treats can you be
certain that their needs are being met. These steps will
ensure they’ll keep coming back for more.
Peros has introduced three new Cookies into its
popular Fairtrade One World impulse bakery range. The
three new Giant Cookies – Stem Ginger, Spotty and Oat &
Raisin – join the two existing American Chewy Cookies in
the single-pack range. Each Cookie in the range is suitable
for vegetarians and they all achieve Fairtrade accreditation
through their high proportion of Fairtrade ingredients.
Pidy says it was inspired to add colour to its fruity
cups following the successful launches of its coloured
cones two years ago, as well as the trend in the use of
bright colours seen in popular patisserie products such as
macaroons and cup cakes.
Robert Whittle, general manager at Pidy UK, says:
“The fruity cups are natural, fresh and tasty with a very
unique shape, allowing the user to create an array of
exciting sweet canapés that can be served as a pre
dessert, afternoon tea or part of a petit four selection. Also
included in the latest sweet range is Pidy sweet crumbles,
which come in seven exciting assortments including
meringue drops, meringue crumbles, strawberry meringue
crumbles, short crust crumble, American cookies crumble,
gingersnap crumble and a three chocolate coated
meringue crumbles.
“The sweet crumbles are incredibly versatile and add
an extra dimension to any dessert, whether they are used
as a topping on a sweet tart or folded in to a sweet pastry
or sprinkled on top of a soufflé, brownie or cake the uses
are endless.”
Robert says that Zen shaped, flat walled edged pastry
tarts have become very fashionable in hospitality and
bakery offerings.
Robert says: “There has been an increase in
experimentation with ingredients, cakes and individual
sweet tarts in the wake of popular TV programmes such
as the Great British Bake Off. I predict that the future of
desserts will go back to the traditional based puddings,
cakes and patisserie but with a modern twist such as
unique presentation, interesting ethnic flavours or unusual
concepts and props such as a pipette to inject a certain
Heston Blumenthal interest into the dessert.”
Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café
The Peros One World range boasts Fairtrade credentials where possible
45
EssentialSweet O�erings
Three new Cookies have been added to Peros’s Fairtrade One World impulse bakery range
Pidy says its sweet crumbles are incredibly versatile
Pidy has added colour to its fruity cups
Register for free entry to Essential Café Live! at www.essentialcafelive.comEssential Café
Vittles Foods advises operators to display cakes with ‘a bit of panache’
“With home baking up 59% in four years there has never
been an easier time to generate extra revenue from the cake
menu,” says Julie Zalesny, founder and managing director of
premium cakes and desserts company Vittles Foods.
Julie says: “If you are buying in cakes, choose the best
that your budget will allow, taking into account an acceptable
price point for your clientéle. Customers will expect at least
as good as they can make themselves or they will feel
cheated. Mix classic options such as a Victoria sponge,
a fruit slice, scones and tray bakes with a couple of more
unusual statement cakes to add the wow factor.
“For example, our Bundt cakes, especially the Rocky
Road or new Blueberry and Raspberry are real eye catchers.
Display the cakes with a bit of panache. Use interesting
plateware of different shapes and sizes and use tiered stands
to add height.”
Julie says that clean domed glass covers are great and
much better than plastic ones which can scratch easily and
that presentation is critical.
Julie says: “Dress the cakes with fresh fruit, coulis, cream
etc and serve on quality china ware. Vintage styles which can
be mismatched to great effect are very popular right now, as
is slate.
“Any cakes left unsold should be stored overnight
according to the manufacturer’s instructions (which usually
means wrapping with cling film and storing in the fridge to
stop the cake drying out). Refresh before display the following
day. Buying pre-cut frozen cakes minimises waste and
maximises profits –just thaw and serve a slice at a time as
needed.”
Frances Booth, category marketing manager at Lotus
Bakeries, says: “In today’s consumer culture we are
inundated by purchasing possibilities and advertising
messages and as a result, customers continue to demand
more from the brands that they buy into. Similarly, serving
a good cup of coffee is no longer enough for a café to win
potential custom over the leading high street coffee chains,
meaning that cafés and coffee shops need to deliver on – if
not, exceed – expectations more and more.
“It would appear that there’s a chink in the high street
coffee retailing chain; a somewhat artisan authenticity that
can only be found in continental coffee shops. This needs
to be exploited, and can allow smaller establishments to
flourish. Whilst coffee giants offer cakes, cookies and muffins
as standard, their smaller European counterparts have been
offering complementary sweet treats for some time now.
Hot beverages alone just won’t cut it for today’s increasingly
demanding customers, so replicating this idea is an excellent
way of adding value.”
Frances says that the Lotus Biscoff biscuit, for one, has
been adding a little something extra to hot beverages for
quite some time now, mirroring the principles of continental
coffee shops.
Frances says: “Its unique recipe has been specially
created to complement the flavour of coffee and as each
individually-wrapped biscuit costs mere pence, their inclusion
can be included in the overall price of the coffee, thus making
them self-funding. It can be said that the Lotus Biscoff biscuit
is a little gesture that will go a long way.”
More information:
Dawn Foods +44 (0)1386 760843, www.dawnfoods.co.uk
Lantmännen Unibake UK +44 (0)1276 850500
www.lantmannen-unibake.co.uk
Lotus Bakeries +44 (0)800 834050, www.lotusbakeries.com
Peros +44 (0)1494 436426, www.peros.co.uk
Pidy +44(0)1604 705666, www.pidy.com
Vittles Foods +44 (0)116 2461951, www.vittlesfoods.co.uk
46
EssentialSweet O�erings
Vittles Foods says buying pre-cut frozen cakes minimises waste and maximises profit
Lotus Bakeries says its biscuits are self funded when included in the overall price of the coffee
Creating happiness™
Promising you asweet start to 2014
With Dawn products, it’s easy to o�er your customers the latest
sweet treat trends to start the year.
As well as fully finished thaw and serve muffins, like our new Salted
Caramel flavour muffin, plus cookies, donuts and cakes we also provide
ready to bake products to create sweet bakery snacks of any size,
quickly and easily.
Our Scoop & Bake frozen batters and doughs are available in many
varieties including Wholegrain, Milk Chocolate & Orange and Double
Chocolate, so satisfy health or cost conscious consumers by baking a
‘mini’ range of their favourites.
Deliciously easy, irresistibly good…
For full product information
and technical advice,
talk to us:
01386 760843www.dawnfoods.co.uk
Essential Cafe Jan 2014.pdf 1 08/01/2014 14:48
Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café
Julie says that Vittles Foods is best known for its Bundt cake, which is traditionally made in a fluted ring shaped tin with a hole in the middle
What are you up to today?
“I am on the road visiting customers and today I am off
to Herts to talk about menu ideas for 2014. We offer
bespoke solutions as well as a standard range, so product
development plays a big part in what we do. I have a meeting
this afternoon with the development team to discuss a new
range of individual desserts for a specific customer.”
Why did you pursue a career in the food service
industry?
“Prior to Vittles, I enjoyed a successful career in retail
which included senior positions with Next, Punch and
Kaleidoscope. The turning point came when I met Martin, an
ex Roux Brothers trained chef and the idea for Vittles
was borne.”
How did the business begin?
“Vittles was started in 1993 from a tiny two up two down
Victorian terrace property in Leicester, which was also
home for me and my husband Martin. Martin used to work
through the night cooking cakes whilst I would be up at 4am
organising the deliveries. I can look back on those days now
and laugh, but at the time it was relentless, just sheer
hard work.”
What is your all-time favourite treat to go with a tea
or coffee?
“I have spent the last 25 years making cakes for a living. So
I have to say a slice of cake – I’m not really a chocoholic, my
cake of choice is generally a lighter option such as a carrot,
orange and poppy seed cake or our new Raspberry and
Blueberry Bundt cake. I guess I usually choose what’s new or
current at the moment.”
What is your favourite tea or coffee beverage?
“I am a real tea drinker and I am loving the gourmet speciality
teas that are so popular right now. I recently came across
the London Tea Company and their pyramid bags create a
wonderful full flavoured cuppa. I’m especially impressed with
their White Tea, Elderflower and Apricot, which is packed full
of healthy anti-oxidants.”
Tell us about some of your most popular lines (food
and drink)
“I guess what we are known for best is the Bundt – a cake
traditionally made in a fluted ring shaped tin with a hole in
the middle. We make this in all sorts of flavour combinations
everything from a rich, indulgent rocky road to a light and fruit
raspberry and blueberry option. Our best selling line for the
past 25 years has been our Tart au Citron, which is made to
the traditional French recipe with fresh butter, eggs, cream
and zesty Spanish lemons. It’s a classic which will never go
out of fashion and is a Great Taste Gold award winner.”
Do you have a favourite café?
“There is a fantastic authentic Italian café in Fish Street,
Northampton called Caffe D’Italia. It makes the most amazing
traditional Italian coffee, or a hot choc with rum in if it’s a chilly
day. The cabinet is always full of gorgeous Italian treats, both
sweet and savoury. I often pop in there for a cappuccino and
toasted Panini if I am in town.”
What’s the next big thing in the coffee house/café/
hospitality sector?
“Consumers have gone home baking crazy at the moment,
thanks to all the recent TV programmes. We are seeing a
revival of the traditional afternoon tea but it has become
very upmarket – operators need to impress customers with
statement cakes with a real wow factor – that’s where we
come in.”
What is the single biggest advantage independent cafés
have over chains?
“Independents are flexible and don’t have to follow the
crowds. If they want to stock a line they can do it overnight,
no questions asked and they can drop an item that is not
selling just as quickly. It allows them to maximise a profit
opportunity and minimise a possible loss, that’s a real
advantage in the current climate.”
What is most challenging and most rewarding about
what you do?
“As a working mum, the daily challenge is managing to juggle
home and work life whilst remaining calm and patient. The
most rewarding aspect is customers being appreciative of the
lengths we go to on a regular basis to keep them happy.”
More information: Vittles Foods +44 (0)116 2461951
www.vittlesfoods.co.uk
49
EssentialVittles
WHEN JULIE COMES AROUNDJulie Zalesny, joint founder and managing director of premium cakes and
desserts company Vittles Foods, is put under the spotlight as she takes on
the Essential Café Q&A.
EVERPURE
WHEN YOUNEED IT TO GOYOU NEED IT TOBE GOODPENTAIR – EVERPURE . SHURFLO is the
largest water filtration, water treatment
and beverage dispense equipment
manufacturer to the global foodservice
industry. Our dedication to providing you
with effective, smart solutions is evident in
all our products. Visit our website to
discover more.
FILTRATION & PROCESSING SOLUTIONS www.pentairfoodservice.eu
6317 EC Ad FULL PAGE - THREE AW_A4 12/11/2012 12:51 Page 1
After all, increasing numbers of your existing and prospective
customers are now more than ever, likely to be ethical buyers
who are discerning in what they buy and the environment in
which they spend their time.
Hotel Stuff is a leading supplier of new custom sustainable
and recycled furniture to the café, hotel and hospitality
industry and are in the maelstrom of growing interest from
customers grasping the concept of sustainable furniture.
Breathing new life into recycled products from cafés and
hospitality environments when they refurbish, Hotel Stuff is
able to offer a huge range of quality recycled furniture. The
high quality finish and end result is achieved through careful
refurbishment and attention to changing trends in the café
and hospitality market reflected in a wide choice of fabrics,
soft furnishings and furniture styles. This has come about
not only because of the bite of the recession of recent years
where upcycling proves a cost effective approach, but it is
environmentally friendly too. What could be better than calling
a halt to waste units filled with discarded, perfectly
good furniture?
Complementing huge stocks of recycled contract
furniture, Hotel Stuff also commission new lines of custom
built furniture made from soft rubberwood derived from
latex producing trees. Latex is of course used to produce all
rubber-based products that can be found around the globe.
Once the latex has been drained from the tree, after a
usage of around 26-30 years, the tree is considered to be
waste and is felled with a new tree planted in its place. This
therefore presents an opportunity to create new durable
furniture using wood that will not deplete vital resources and
whose sole existence is not
only to produce furniture.
Hence the concept of
sustainability is well used by
re-using something that would
have otherwise gone to waste.
Rubber wood (or Hevea
Brasiliensis) is a member of
the maple family and is ideally
suited to this purpose, as it is
a stable and close grain wood,
which means that it contains a
low water content of between
8-10%. During the kiln drying
process it is easily controlled
and has very little shrinkage.
This ensures minimal
movement either during the
manufacturing and assembly stage or as a finished product
situated in a centrally heated environment or directly adjacent
to a radiator. It is not indigenous to the UK and given the
demand for latex to create rubber products supplies are
readily available to cope with demand.
As part of this sustainable strategy, through Hotel Stuff’s
sister company, Pub Stuff, a range of environmentally friendly
sanitisers have been produced without the incorporation
of ION 5, a chemical agent that is not only harmful to the
environment, but also gradually destroys the veneer and finish
of the tables they are used upon. They are often described
as ‘hard surface’ cleaners but most owner/managers won’t
realise the extent of their destructive impact on varnish.
Prolonged reliance on this as a method of cleaning results
in the varnish beginning to soften and break down easily
identifiable by the ‘white bloom’ or flaking or sticky varnish on
the furniture.
So for cafés, hotels, and hospitality venues, for whom
sustainability is both an important part
of their business culture as well as
being important to their customers,
making it a fundamental aspect of the
design of the business can be achieved
easily and to great effect.
More information: Hotel Stuff
+44 (0)1295 758536
www.hotelstuff.co.uk
Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café
Pub Stuff’s stylish ‘Button Top Stools’
51
EssentialFurniture Sustainability
MAKING SUSTAINABILITY PART OF THE DESIGNSally Huband, a director of furniture supplier Hotel Stuff, says that
in the busy world of cafés, hotels and hospitality, moves are afoot
towards embracing ethical buying when considering operators’
furniture options.
Rubber wood is a member of the maple family
THECOMPLETEPACKAGE
March 4, 2014 will witness the return of the Essential Café Trade awards and Gala dinner. Following on from the highly successful first awards, the Trade award initiative has now been combined with our new trade show Essential Café Live! and will take place at Sandown Park, theevening before the trade show on March 5
AWARDS
The trade show that the café, coffee shop and hospitality sector has been waiting for has arrived! Affordable, accessible and designed to offer maximum benefit to visitors and exhibitors alike, Essential Café Live! takes place on March 5, 2014 and is set to transform the trade show experience for the hospitality sector
TRADE SHOW
Essential Café has now gone even further and launched a mobile app for apple and android smartphones and tablets, So don’t delay any longer and keep all your digital copies of the magazine in one place. Search for “Essential Café Magazine” on your app store now and downloadit completely free
APP
EssentialCaféMAGAZINE
w w w. e s s e n t i a l c a f e l i v e . c o mt w i t t e r : @ e s s e n t i a l _ c a f e
THECOMPLETEPACKAGE
March 4, 2014 will witness the return of the Essential Café Trade awards and Gala dinner. Following on from the highly successful first awards, the Trade award initiative has now been combined with our new trade show Essential Café Live! and will take place at Sandown Park, theevening before the trade show on March 5
AWARDS
The trade show that the café, coffee shop and hospitality sector has been waiting for has arrived! Affordable, accessible and designed to offer maximum benefit to visitors and exhibitors alike, Essential Café Live! takes place on March 5, 2014 and is set to transform the trade show experience for the hospitality sector
TRADE SHOW
Essential Café has now gone even further and launched a mobile app for apple and android smartphones and tablets, So don’t delay any longer and keep all your digital copies of the magazine in one place. Search for “Essential Café Magazine” on your app store now and downloadit completely free
APP
EssentialCaféMAGAZINE
w w w. e s s e n t i a l c a f e l i v e . c o mt w i t t e r : @ e s s e n t i a l _ c a f e
44_CafeLive.indd 44 28/10/2013 18:01
THECOMPLETEPACKAGE
March 4, 2014 will witness the return of the Essential Café Trade awards and Gala dinner. Following on from the highly successful first awards, the Trade award initiative has now been combined with our new trade show Essential Café Live! and will take place at Sandown Park, theevening before the trade show on March 5
AWARDS
The trade show that the café, coffee shop and hospitality sector has been waiting for has arrived! Affordable, accessible and designed to offer maximum benefit to visitors and exhibitors alike, Essential Café Live! takes place on March 5, 2014 and is set to transform the trade show experience for the hospitality sector
TRADE SHOW
Essential Café has now gone even further and launched a mobile app for apple and android smartphones and tablets, So don’t delay any longer and keep all your digital copies of the magazine in one place. Search for “Essential Café Magazine” on your app store now and downloadit completely free
APP
EssentialCaféMAGAZINE
w w w. e s s e n t i a l c a f e l i v e . c o mt w i t t e r : @ e s s e n t i a l _ c a f e
THECOMPLETEPACKAGE
March 4, 2014 will witness the return of the Essential Café Trade awards and Gala dinner. Following on from the highly successful first awards, the Trade award initiative has now been combined with our new trade show Essential Café Live! and will take place at Sandown Park, theevening before the trade show on March 5
AWARDS
The trade show that the café, coffee shop and hospitality sector has been waiting for has arrived! Affordable, accessible and designed to offer maximum benefit to visitors and exhibitors alike, Essential Café Live! takes place on March 5, 2014 and is set to transform the trade show experience for the hospitality sector
TRADE SHOW
Essential Café has now gone even further and launched a mobile app for apple and android smartphones and tablets, So don’t delay any longer and keep all your digital copies of the magazine in one place. Search for “Essential Café Magazine” on your app store now and downloadit completely free
APP
EssentialCaféMAGAZINE
w w w. e s s e n t i a l c a f e l i v e . c o mt w i t t e r : @ e s s e n t i a l _ c a f e
44_CafeLive.indd 45 28/10/2013 18:01
Register for free entry to Essential Café Live! at www.essentialcafelive.comEssential Café
Wildflower Café opened for business in London’s fashionable Notting Hill on November 9 last year
Give us a brief history of the business to date?
“We had the idea for two years but we were very hesitant
to make that first step. My sister, brother and I spent a long
time discussing all the ideas, going on courses on floristry,
business and food so we were all on an even footing when
it came to discussing how the business would and could
work. What we completely underestimated was how long
it would take to find a site. We cast the net rather wide and
assumed something would come up in a couple of months
but in the end it took us almost a year to find the Chepstow
Road site. The process of moving in was also something we
totally underestimated, we assumed a few weeks but it took
a few months! Once we were in we were very lucky to have a
wonderful shopfitter, Michael Pich, with a wonderful team so I
was able to focus on the impending opening.”
Tell us about the café.
“The café opened on November 9, for brunch, reassuringly
on our first brunch we had a queue out the door. Since then
a lot has changed and we are still learning every day. For
example, we discovered that though we pride ourselves on
being female and waistline conscious it was important to
always have items on the menu that were a little heartier. Our
floristry has changed significantly as well. We now focus on
beautifully planted arrangements rather than cut bouquets.
That element works better in terms of our environmental
philosophy as well and we all love hunting out antique vases
to plant up. It’s far nicer to sell something that will last and
flourish for months rather than days.”
What did your business plan consist of?
“Mostly it consisted of hours of being frustrated at Microsoft
Excel. Why we are not all taught a GCSE in Excel is beyond
me. In all seriousness, the business plan was very difficult. I
spent days examining the practices of businesses that were
in any way similar to ours and asking for feedback from
people with more experience than I had. I sat for a total of
27 hours outside the site in my car counting the number of
people who walked by at different times on different days.
Projections were definitely the most difficult. I ended up
creating five scenarios, projection wise, ranging from best
case scenario to the worst.”
Tells us about the team, who works with you?
“The first person to come on board was Nico. We went to
Leiths together and had worked on a few private catering
jobs together since then and he always produced the most
wonderful food. I remember him telling me off once on a job
for not having identical numbers of caviar eggs atop a row
of canapés and though I was annoyed by being told off, I
really admired how much he cared about the little things. We
had stayed in touch so as soon as I had the site secured I
arranged to have supper with him and offered him the job
there and then. The search for everyone else was far less
straight forward, but we had a lot of help and guidance from
our alma mater Leiths and our kitchen is almost entirely
staffed by Leiths alumni. Front of housers come from far and
wide and are a charming bunch, but in particular we were
incredibly lucky to find Matt, who manages the café alongside
me. A man of many talents he has also built our website, his
coffee skills have created a game amongst the staff where we
challenge him to ‘free pour’ us difficult designs. So far he has
succeeded with ducks, swans, lotuses and squirrels.”
How is business currently?
“Business is good, we just had our busiest weekend yet with
120 brunches and 40 suppers. It can be frustrating at times
as after a month a lot of people are still not aware of our
evening menu, but hopefully that will become
increasingly apparent.”
54
EssentialCounter Culture
TAKE A WALK ON THE WILD SIDELeila Latif, together with her two siblings, opened the Wildflower café
in London’s fashionable Notting Hill in November last year. Essential
Café takes a look at this family affair.
Matt is regularly challenged to ‘free pour’ difficult designs
Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café
As the name of the establishment suggests, flowers play a large part in the interior design
Why did you decide to mix the food and drink offering
with flowers?
“We grew up on a farm and we only consumed food
or had flowers that we grew on the farm so the
combination always seemed very natural
to us.”
Tell us about some of your best sellers
(food & drink including the coffee
you serve)
“At brunch we still definitely mostly do full
English breakfasts but we were surprised and
delighted to see that (our favourite) kedgeree is always
hot on its heels. During the week we sell a lot of our steak
sandwiches and falafel wraps and the green leaf
and edible flower salad is a very popular side.
Drinks wise it seems that everyone loves a flat
white and on the weekend the blood orange
bucks fizz has proved a big seller. Also we
found ourselves selling more hot chocolates
that we expected so we upped our game
and now do a lightly spiced rich hot chocolate
using 70% valhorona chocolate.”
You only use ingredients in season, what
advantages/challenges does this offer?
“The advantage of using ingredients in season is
that (aside from the environmental impact) they
actually taste of something. The downside
is that because of the nature of food in the
supermarkets, people can sometimes be
unaware of the seasons of produce and
therefore not really understand why we
don’t have strawberries in our Eton mess
in November. However, I do think people are
becoming more aware of this and hopefully using
exclusively seasonal produce will become the norm
for everyone.”
Do you have a very mixed customer base
or a more targeted visitor profile?
“Our customer profile is very mixed but
looking around the area before we moved
in we really wanted to provide a place that
was very woman friendly. That seems to have
paid off as we get a large number of women,
both by themselves and in groups.”
How do you see the UK coffee/café scene developing in
the coming years in particular for independents
with a strong identity like your business?
“It’s a struggle, because people like familiarity
and chains provide low risk for customers.
However, we have found that in Notting
Hill people do recognise the merits of
independent cafés. Though that is not to say
all independent cafés are wonderful. I recently
ate at one and was given a Nescafé coffee
and a quiche with cut up hot dogs in it. However,
when you really work to make sure everything you do,
from the fishermen catching your fish, the sourcing of your
coffee beans and the chairs that your customers sit it in is
top notch, the Internet allows that information to be passed
on fast and so the rewards of really caring can be
reaped.”
If you could sum up the philosophy
behind your business in one paragraph
what would it be?
“I think it’s quite simple. We care about
every detail and want to create something
that everyone working here is proud of but
this isn’t our restaurant, it’s our customer’s
restaurant.”
Do you use social media platforms to
communicate with your customers?
“We have done. I’ve been very inspired
by The Dolphin and Mangal 2 on Twitter.
Though we could never hope to be as
hilarious as they are and, unlike them, we
do use social media to let people know our
menus. I’ve tried to include a little wit as well.”
Do you get involved in local events and
promotional opportunities?
“We’ve really enjoyed helping out at local events. We’ve
hosted wine tastings for local producers and
provided canapés for community parties, which
has been great fun. Getting to know our
neighbours is undoubtedly the best part of
the process.”
What is most challenging and what is
most rewarding about what you do?
“The most rewarding thing is when, after only
a few weeks, we find ourselves with regulars.
There is nothing better than seeing someone for lunch
very day, knowing their favourite dishes and having
a friendship develop between them and the
staff. The most challenging is changing our
supper menu every day. Continually devising
dishes in collaboration with our suppliers
is a lot of work but I think it’s worth it. I’m
a trained chef and so I spend a lot of time
brainstorming dishes with the kitchen team
but it’s always great fun.”
What is it like having three siblings on the team?
“It’s amazing. My brother and sister are my best friends and
we are always 100% honest with one another,
which in a work environment makes things
much easier. Obviously we disagree from time
to time, but the best part about siblings is
that we don’t hold grudges and move
on instantly.
More information: Wildflower Café
+44 (0)207 7929594
www.wildflowercafe.co.uk
55
EssentialCounter Culture
Working for you every month...
Call the Essential Café team for more information, or to receive your free regular monthly edition on 01634 673163
EssentialCaféMAGAZINE
A fresh approach to the industry May 2013 issue
ENHANCE YOUR CAPABILITIES
from Franke Co�ee Systems. T it easy to use: at the touch of a button you can produce a perfect co�ee classic or a delicious hot/cold milk foam beverage. Perfect milk foam in the desired consistency. A fully automatic co�ee solution that appeals to all of the senses. Upsell to new product o�erings through mouthwatering visuals.
Franke Co�ee Systems UK Limited | 18 Handley Page Way | Old Parkbury Lane | Colney Street | St Albans | Hertfordshire | AL2 2DQ
fm.franke.com
CaffeCulture_168x240_def.indd 1 03.04.13 16:44
BEAN-TO-CUP MACHINES:AUTOMATIC MACHINE ROUND-UP
BAKE-OFF PRODUCTS:HASSLE FREE TASTY TREATS
AVEX PREVIEW:A FULL PREVIEW OF THIS VENDING SHOWCASE
INSIDE
front cover.indd 1 28/05/2013 16:42
EssentialCaféMAGAZINE
A fresh approach to the industry June 2013 issue
SWEET OFFERINGS:TEMPTING AND TASTY TREATS
DISPLAY CABINETS:THE BEST STORAGE AND PRESENTATION OPTIONS
TEA:IT’S TIME FOR TEA!
INSIDE
Essential Café Live! A NEW TRADE EXHIBITION
Cover.indd 1 28/06/2013 09:47
EssentialCaféMAGAZINE
A fresh approach to the industry July 2013 issue
TRADITIONAL MACHINES AND GRINDERS:A MASSIVE MOUNTAIN OF MARVELOUS METAL
PACKAGING AND DISPOSABLES:FIRST-CLASS PRESENTATION PRODUCTS
SAVOURY SNACKS:SUPER SAVOURY SERVING SUGGESTIONS
INSIDE
Inspiring interview about Australia’s best selling 100% natural sweetener created specifically for café’s and baristas
SWEET PHENOMENON HITTING THE UK CAFE SCENE
Cover.indd 1 02/08/2013 16:23
EssentialCaféMAGAZINE
A fresh approach to the industry August 2013 issue
SUPERB SYRUPS:HIT NEW HEIGHTS IN FLAVOUR
WATER TREATMENT:GIVE YOUR H2O A HELPING HAND
ESSENTIAL CAFÉ LIVE!:TRADE SHOW LATEST
INSIDE
“Your Partner in Foodservice Disposables”
Cover.indd 1 22/08/2013 13:28
Project4_Layout 1 17/10/2013 11:16 Page 1
EssentialCaféMAGAZINE
A fresh approach to the industry October 2013 issue
ETHICAL TRADING:SUSTAINABLE AND ENVIRONMENTALLY SOUND SOLUTIONS
SOUPER SUGGESTIONS:WARM UP YOUR TAKINGS THIS WINTER
CASE STUDY:EUPHORIUM BAKERY LIGHTS UP THE CITY
INSIDE
Burco cover.indd 1 22/10/2013 14:03
EssentialCaféMAGAZINE
A fresh approach to the industry September 2013 issue
AUTUMN LEAVESTAKING TIME FOR TOP QUALITY TEA
HOT CHOCOLATE SPECIALRICH PICKINGS AVAILABLE IN THIS SECTOR
BEAN-TO-CUP COVERAGE THE AUTOMATIC CHOICE FOR YOUR B2C NEEDSIN
SIDE
EnhanceYourCapabilities
TakeControlOf YourMachine
FM800FoamMaster
The Art Of Excellent Coffeemaking
FC_Franke.indd 1 25/09/2013 16:54
DOWNLOAD THEESSENTIAL CAFÉ APPON ALL APPLE AND ANDROIDDEVICES NOW!
EssentialCaféMAGAZINE
A fresh approach to the industry November 2013 issue
The New Generation
Telephone 01895 816100 or visit www.wmf.uk.com
WMF 8000S
Heralding an exciting new era of coffee excellence
Cover.indd 1 26/11/2013 16:39
Essential cafe Full Page.indd 2 27/11/2013 11:52
Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café 57
EssentialProducts in association with www.rainforest-alliance.org.uk
PRODUCT NEWSFOR THE LATEST INDUSTRY DEVELOPMENTS
Irish artisan baker, Broderick’s has launched a mixed box
of Broderick’s indulgent chunky cupcakes, all of which are
based on its legendary Broderick’s bars. Each box has 16
cupcakes, including Belgian chocolate brownie cupcakes,
white chocolate & roasted peanut cupcakes, Rocky Road
cupcakes and Tiffin cupcakes.
Aimed at the foodservice sector, the ‘thaw and serve’
cupcakes are hand-finished with pieces of Broderick’s bars.
They are all hand-made from scratch, using real Irish butter,
Belgian chocolate and Broderick’s closely guarded
caramel recipe.
Barry Broderick, co-founder of the Broderick’s brand,
says: “Our premium quality, hand-made cupcake treats
are available in mixed boxes so that customers can enjoy
maximum choice. We don’t know of any other quality
cupcake supplier offering mixed boxes. The advantage to our
independent café clients is that they don’t have to commit to
purchasing diverse cases of individual cupcakes as they all
come in one box.”
Broderick’s has seen a 40% increase in sales within the
UK foodservice sector over the past two years.
Barry and Bernard Broderick, the brothers behind the
brand, put their success to date down to quality and an
ability to respond to market needs.
”The quality of the ingredients is everything, as is our
ethos of hand-making all of our products,” says Barry.
More information: Broderick’s +353 (0)1 4604011
www.brodericks.com
BRODERICK’S UNVEILS INDULGENT MIXED CUPCAKES
Broderick’s cupcakes are hand-finished with pieces of Broderick’s bars
An exciting new way of delivering hot and cold beverages is
being introduced for foodservice and hospitality operators,
which offers an all-natural and intensely flavoured alternative
to fruit teas and cordials in a convenient and no waste format.
Sian Ellingworth, business development director at
Frecco Food & Beverage says a Frecco is an individually
frozen taste explosion of fruit, herbs and spices that is set to
revolutionise how hotels, cafés and even bars serve drinks.
Sian says: “Offering a premium yet affordable alternative
for both the hot and cold beverage menu, they are made
from all natural ingredients, carefully crushed and blended to
form intensely flavoured purées. Each Frecco is then frozen
in single serve portions to lock in the flavour and natural
goodness and each contains a real fruit inclusion
to add visual appeal.
“By just adding water, the burst of flavours and aromas
released are like nothing else on the market. Served hot,
they can be a credible alternative to fruit infusions and teas,
which often disappoint on taste, while served cold with ice,
they are a refreshing and less sweet option to cordials or
other soft drinks. Extremely versatile, they can also be used
for mocktails or as a base for cocktails, especially when it is
not practical to use expensive fresh fruit juices, such as at
outdoor events or festivals.”
Sian adds: “With over 12 in the range, you can choose
from Wild Berry, Cranberry, Ginger & Lemon, Spiced Apple
or Traditional Mulled Wine to serve hot, while flavours such
as Iced Coffee, Mocha, Traditional Cloudy Lemonade and
Strawberry Lemonade are a refreshing alternative, perfect
served cold over crushed ice.”
All drinks are available in two formats for ultimate
convenience and to minimise wastage. Where individual
drinks are required such as behind a bar, in a café
environment, or even on an out of hours room service
menu, then individually wrapped single serve portions are
the perfect option. Naked Freccos, or unwrapped versions,
are also available and are ideal when you want to be able to
quickly take as many Freccos as required, without the need
for unwrapping.
More information: Frecco Food & Beverage
+44 (0)238 0010916, www.frecco.com
FRECCO: ICE, ICE BABY
Frecco is described as an exciting way of delivering hot and cold beverages
Dempson Crooke says its two-ply paper bag is an
environmentally-friendly option for packaging hot, takeaway
food. This bag-in-bag technology has its roots in the fish &
chips market but clearly has wider applications in the hot
food-to-go market and the latest format is suited to a broad
selection of hot, take-away food.
Functional packaging is essential for the booming food-
to-go sector, but criticism is often levelled at operators for
using excessive packaging from materials that are destined
to end their life in a landfill. Many bags used for hot takeaway
food fall into this category because they combine paper with
a layer of aluminium foil or polythene making them difficult to
recycle and non-biodegradable. This is not the case with the
two-ply paper bag. Not only does Dempson Crooke source
its paper from sustainable sources, but, as a 100% paper
bag it is both recyclable and biodegradable.
The stock line two-ply bags from Dempson Crooke
combine a white kraft paper outer ply with a greaseproof
paper inner ply, which essentially forms a bag within a bag.
This design provides
insulation to keep food
hot, created as the two
layers of paper trap an air
gap between them. It also
provides grease resistance
and as a result of the
two-ply construction, the bags can also carry heavier food
products more easily.
As standard, the bags are available in SOS or block
bottom style in sizes of 175mm x 65mm x 230mm and
260mm x 70mm x 230mm as well as ‘Flat’ and ‘Satchel’
styles in a variety of sizes. Dempson Crooke can also offer
the option of a brown kraft outer play and bespoke print from
two to six colours including process colour print, depending
on the size and style of the bag required.
More information: Dempson Crooke +44 (0)1622 727027
www.dempson.co.uk
Register for free entry to Essential Café Live! at www.essentialcafelive.comEssential Café
Plusfood suggests operators try different buns, or such lines as bagels
58
EssentialProducts in association with www.thefrogblog.org.uk
Crackle Crystals, from Cream Supplies is available in eight flavours and two tub sizes
Plusfood UK has unveiled a range of chicken
products that are ideal as burgers and which
are perfect to customise and really make a
menu statement with.
Plusfood’s development chefs
have some ideas to start operators off
and get their creative juices flowing.
Looking to America, the home of the
burger, for inspiration why not serve
Plusfood’s southern fried fillets with
American mustard mayo, crispy praline
bacon, hash brown and a fried egg to top
a great brunch/lunch treat, served with tossed
salad and coleslaw for example? Or for a slightly more
conventional approach serve the American battered fillets
topped with buffalo sauce, mixed greens, tomatoes and chilli
jack cheese finished with onion rings and fries.
Other American trends like sliders are growing in
popularity on mainstream menus. How about testing new
ideas in a slider tasting menu, giving the consumer the
choice to try a selection of different flavours and textures
before you add it to the main menu? Use the Plusfood
Mississippi Chicken Strips with their crispy coating flavoured
with pepper, fennel, oregano and thyme as a slider offering
topped with three different sauces; a chipotle mayo, spicy
bbq and soothing sour cream, all served with a side of
toasted corn & black bean salad and house slaw.
Or for simpler changes instead of iceberg, why not try
peppery roquette or some micro leaves mixed through some
baby leaf salad, or trade in that slice of cheddar for a punchy
slice of chilli cheese, alternatively a nutty Spanish Manchego?
Swap sliced raw onion for fried shoestring onions in tempura
batter, or instead of dill pickles use Kimchee.
Trying different buns, from a pretzel to a brioche, or even a
savoury doughnut or a bagel, would deliver a tasty twist you
couldn’t resist. Three Plusfood Mississippi strips as a large
burger with pulled pork bound in a smoky hot bbq sauce,
shoe string onions and a brioche bun served with house
coleslaw and skinny fries would be an incredible combination.
More information: Plusfood +44 (0)1908 685008
www.plusfood.co.uk
PLUSFOOD’S NEW TAKE ON CHICKEN BURGERS
Dempson Crooke’s two-ply paperbag offer convenience and environmental credential
DEMPSON CROOKE HAS IT IN THE BAG
Cream Supplies has added a new range of popping candy
to its portfolio. Crackle Crystals come in a variety of flavours,
including plain. The small pieces of candy contain carbonated
gas – the same as in soda water – which is released when it
comes into contact with the diner’s mouth.
To allow more creative control in using the candy, all the
pieces are coated
in flavourless cocoa
butter (and also milk
chocolate in the
chocolate option)
which helps to seal
the gas in the sugar
during preparation
and prevent it being released too soon.
It’s a fun ingredient that can be incorporated into children’s
puddings, sophisticated desserts, cakes, chocolates, fresh
fruit or lining the rim of a cocktail glass.
Cream supplies’ crackle crystals are available in plain,
lemon, strawberry, chocolate, orange, apple, tutti frutti and
Cola. The flavours used are natural and are packed in 100g
and 500g options.
All are available for next day delivery from Cream Supplies’
online shop.
More information: Cream Supplies +44 (0)845 2263024
www.creamsupplies.co.uk
NEW POPPING CANDY FROM CREAM SUPPLIES
Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café 59
EssentialProducts in association with @RnfrstAll_UK
Peros has launched retail style packaging for its Eros range
Fairtrade hot beverage specialist Peros has introduced
a range of its most popular Eros coffees in retail style
packaging, creating the opportunity for an additional revenue
stream for foodservice operators.
James Roberts, joint managing director of Peros, says: “If
your customers enjoy your coffee while they’re out of home
they will probably want to have the same taste experience
at home. So why not consider selling them retail packs of
the coffee you buy in bulk from your supplier? This creates a
profitable revenue stream for your business, keeps customers
loyal to your taste and helps get your brand talked about
outside your premises.
“Also, the retail bags present an excellent display
opportunity for your counter area, giving your brand
further exposure.”
The Fairtrade Eros range now boasts 227g ‘retail’ quad
packs of five varieties of coffee beans, six styles of ground
coffee for filter use and one cafetière line. The range includes
decaffeinated options.
More information: Peros +44 (0)1494 436426
www.peros.co.uk
PEROS INTRODUCES EROS RETAIL PACKS
Vimto Soft Drinks has launched a
new product for the out-of-home
channel to tap into growing sales
within the family dining occasion.
The Vimto 250ml No Added
Sugar Still Sportscap Mini offers
outlets a healthier soft drink option
for kids from a well-known brand experiencing
tremendous growth.
Designed to meet the needs of younger drinkers, the No
Added Sugar format gives parents peace of mind while the
Sportscap bottle appeals to children and prevents spills.
The brand is aiming to grow its presence in the On-trade
and drive value of the channel’s overall packaged soft drinks
category, which is worth over £1.3 billion.
Vimto brand manager Clare Pritchard says: “Vimto is a
credible and well-supported brand to stock and the new
250ml Sportscap Mini is a good alternative for outlets that
want to offer choice for the family market. Since changing
our 500ml Still bottle from a wide neck to a Sportscap format
demand and sales have risen, proving that the 250ml bottle
will tick all the right boxes for customers.
“Vimto also has a unique flavour that provides something
different compared to the usual orange, cola and lemonade
products on the market.”
More information: Vimto Soft Drinks +44 (0)1925 220122
www.vimto.co.uk
VIMTO TARGETS OUT OF HOME CHANNELVimto Soft Drinks
Vimto’s new 250ml no added sugar still sportscap mini
Ringtons has launched an exclusive Signature range as
it looks to reach new audiences through its business-to-
business clients and consumer-focused ecommerce website.
The Signature range boasts a new unifying and stylish
packaging design and encompasses the company’s
extensive loose tea range, fruit and herbal infusions and bean
and ground coffee collections.
Ringtons’ Beverage division will also be offering the range
to clients to sell on to their own customer-base who wish to
enjoy the same tea or coffee in their own homes.
Swell Café in Robin Hood’s Bay, Whitby has already
signed up to stock the Signature range in the converted
chapel which operates as a café bar, concert hall, wedding
venue and gift shop. The venue currently serves Ringtons
tea and coffee as a take away option in its café and stocks
Signature range products to meet market demand from
customers.
Stephen Drysdale, head of Ringtons Beverages, says:
“Our clients are always being asked by their customers which
tea or coffee they are drinking in-store so they can buy it
themselves, the launch of the Signature range means our
clients are now able to offer their customers the opportunity
to buy the products from them directly.
Stephen adds: “We are excited about the potential of the
Signature collection and we are delighted the Swell Café has
signed up to offer our new range to its loyal customer base.
Swell Café has always been great supporters of ours and
shares our values of heritage, first class customer service
and providing the highest quality products, so selling our new
Signature range is a natural progression for both parties.”
Jason Brine, the owner of the Swell Café, says: “We have
been working with Ringtons for nearly two years now and we
get great feedback from our customers about our tea
and coffee.”
More information: Ringtons Beverages, +44 (0)800 0461444
www.ringtonsbeverages.co.uk
RINGTONS DEBUTS SIGNATURE RANGE
Jason Brine, owner of Swell Café in Whitby; and John Broad, Ringtons Beverages’ barista training and development manager
South-East London gelato producer Black Vanilla
has launched a range of gelato and sorbetto tubs
for foodservice buyers and the hospitality and
leisure industry.
Available in new 500ml and 125ml tubs
are five flavours – Himalayan Salted Caramel,
Venezuelan Chocolate, Wild Strawberries and
Cream Gelato, Alphonso Mango and Sicilian
Lemon Sorbetto. A further 32 flavours are available
in five-litre trays as well as a range of seasonal varieties.
A customised bespoke service is available for brands
looking to develop its own range of flavours to perfectly
complement its positioning or menu.
The brainchild of former barrister Susan Stretch, Black
Vanilla has been making gelato, frozen yoghurt and sorbetto,
using traditional techniques and practices, since 2010. In
2012 Black Vanilla won three Gold Great Taste Awards and
a further two in 2013 for its Fortnum and Mason Green Tea
Sorbetto and Vanilla Gelato with Bourbon Salted Caramel.
Susan says: “We are delighted to be bringing our award-
winning products to the retail market and outside of our
gelaterias. We aim to deliver high quality, innovative products
which will be a welcome addition to any menu or
food offering.”
Products, both trays and individual pots, can be ordered
online at www.black-vanilla.com and will be delivered within
48 hours. Discussions with a national wholesaler are ongoing
but have yet to be finalised, Susan says.
The gelato is made daily using a high milk to cream ratio;
the balance that gives it its authentic Italian gelato label. All
products are made without any need for eggs, gluten
or gelatin.
With the typical fat content for gelato coming in at four to
eight percent, compared to ice cream’s 25% and sorbetto
containing no fat or dairy, Black Vanilla offers a healthier
dessert alternative or accompaniment, Susan says.
More information: Black Vanilla +44 (0)20 88583283
www.black-vanilla.com
Register for free entry to Essential Café Live! at www.essentialcafelive.comEssential Café
Burco’s ConveyorToaster offers high capacity and reliability
60
EssentialProducts in association with www.rainforest-alliance.org.uk
Black Vanilla is the brainchild of Susan Stretch, a former barrister
BLACK VANILLA TARGETS FOODSERVICE SECTOR
Glen Dimplex Professional Appliances (GDPA)
says that operators looking for a truly versatile
toaster that is not only able to maintain a high
output during busy periods but is also designed to
be energy efficient and suitable for both front and
back of house service, should look no further than
the Conveyor Toaster from Burco.
With an hourly output of up to 400 slices,
suitable for a range of bread products and baked
goods including bagels, slices, muffins and crumpets and
fitted as standard with an economy mode for enhanced
energy efficiency, Diane Ho, GDPA’s commercial product
manager, says the Burco Conveyor Toaster has been
designed with capacity, versatility and sustainability in mind.
Simple to operate, the appliance features an element
selection dial, allowing the operator to choose between
single and double side toasting as well as a variable shade
selection/speed control to create the perfect piece of toast by
simply adjusting the dial. A tamper-resistant cover is provided
for front of house use, allowing the caterer to select the
optimum toasting setting and before re-covering to maintain
throughout the service.
Diane says: “Preserving energy and saving on associated
costs, the Conveyor Toaster utilises an economy mode,
capable of reducing power by 50% during those quieter
periods. In addition to this, an internal cooling fan prevents
external surfaces from overheating, ensuring safety in front of
house set-ups while also minimising on wasted energy.
More information: Glen Dimplex Professional Appliances
+44 (0)844 815 3742, www.gdpacatering.com
BURCO PROMOTES VERSATILE CONVEYOR TOASTER
Snowbird foods claims that an innovative and no-waste
opportunity to significantly expand the hot savouries
section of the menu has been made available to café
sector operators – the company fully cooks and freezes its
sausages, meatballs and meat bites at the factory stage so
they can be microwaved from frozen in seconds.
Roy Anderson, Snowbird’s sales director, says: “That
means the products can be heated to order, cutting out the
need for oven baking in advance, or deep frying and thus
avoiding the danger of waste. Beneficially, microwaving is
an oil and fat free process that banishes the cooking odours
associated with traditional frying methods.”
Roy says that in other market sectors fully cooked
products, particularly sausages, have played a part in the
growth of breakfasts as a profitable catering opportunity and
in a new analysis of the foodservice industry the NPD group
has reported that breakfasts saw a growth of 2.2% in the
year to September.
Roy says: “Fully cooked meat products deliver
consistency, thus benefiting both quality control and
customer retention. Staff training is easier, food safety issues
associated with raw meat are eliminated, as are cooking
odours and preparing food to order means there is no waste.”
Snowbird’s Gourmet Range of sausages is made with
pork drawn from a single, Red Tractor approved source,
which supplies meat from a carefully selected breed of pig.
All varieties in the Gourmet Range have a minimum meat
content of 74% and the standard pork, plus Cumberland
and Lincolnshire variants, together with specialist flavours like
Pork and Apple and Pork and Spiced Chorizo, have between
them collected 19 quality awards in recent years.
Roy says: “As more and more caterers become aware of
the convenience of fully cooked comminuted meat products
so have their businesses and ours profitably grown together.”
More information: Snowbird foods +44 (0)20 88059222
www.snowbirdfoods.co.uk
SNOWBIRD PROMOTES ‘INNOVATIVE’ OPPORTUNITY
Snowbird’s Gourmet Range includes Olde English Pork Sausages
Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café 61
EssentialContacts
ALL WEATHER FURNITURE
Hallrose Contract Furniture LtdUnit 5, Eldon way, Hockley Trading EstateHockley, Essex, SS5 4ADT: +44 (0)1702 562017email: [email protected] web: www.hallrose.com
ANCILLARIES
UCD (United Coffee Distributors Ltd)Unit 1, Sheerland Farm, Swan Lane, Pluckley, Kent, TN27 0PNT: +44 (0)1233 840296F: +44 (0)1233 840113email:[email protected]
web: www.theancillariesstore.co.uk
ASSOCIATION
British Coffee AssociationPO Box 5, Chipping Norton D.O, OX7 5UDT: +44 (0)1608 644995F: +44 (0)1608 644996email: [email protected]: www.britishcoffeeassociation.org
Beverage Standards AssociationPO BOX 6244, Reading, RG19 9HRT: +44 (0)1364 645761 email: [email protected]: www.beveragestandardsassociation.co.uk
BARISTA TOOLS & ACCESSORIES
Espresso ProductsUnit 23, Bellevue Enterprise CentreIvy Road, Aldershot, Hampshire, GU12 4QWT: +44 (0)1252 330542F: +44 (0)1252 334708email: [email protected]: www.espresso-products.co.uk
BEAN-TO-CUP FULLY AUTOMATIC COFFEE MACHINES
Bean Coffee London43 Leicester Road, London EN5 5EWT: +44 (0)208 4417643 email: [email protected]: www.wearecoffee.co.uk
Glen Dimplex Professional AppliancesStoney Lane, Prescot, Merseyside, L35 2XWT: +44 (0)844 8153742email: [email protected]: www.gdpa.co.uk
BEAN-TO-CUP FULLY AUTOMATIC COFFEE MACHINES (CONT)
WMF United Kingdom Limited31 Riverside Way, Uxbridge, Middlesex, UB8 2YFT: +44 (0)1895 816100email: [email protected]: www.wmf.uk.com
Fracino18-22 Birch Road East, Birmingham, B6 7DBT: +44 (0)121 3285757 F: +44 (0)121 3273333 email: [email protected]: www.fracino.comwww.fracino4u.com
Jura Products Ltd Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW T: +44 (0)1282 868266 F: +44 (0)1282 863411 email: [email protected] web: www.jurauk.com
BRANDED TEA
Pukka HerbsUnit 8 Hawkfield Business ParkBristol, BS14 0BY+44 (0) 1179640944email: [email protected] web: www.pukkaherbs.com
BRANDING
Strada Cafe Barriers38 Norton Street, Jewellery Quarter, Hockley, Birmingham, B18 5RET: +44 (0)121 5154565web: www.stradacafebarriers.co.uk
Tableware Distribution LtdUnit 3 Blackwell Business Park, BlackwellShipston on Stour, Warwickshire, CV36 4PET: +44 (0)1608 682506F: +44 (0)1608 681000 email: [email protected] web: www.tabledl.co.uk
BRANDED ADVERTISING SIGNS
Tullford Point of Sale Ltd37 Europa Way, Martineau Lane, Norwich, NR1 2ENT: +44 (0)1603 629649F: +44 (0)1603 630186email: [email protected]: www.tullford.co.uk
ESSENTIAL CAFÉ
CONTACT DIRECTORY
EssentialContacts
Register for free entry to Essential Café Live! at www.essentialcafelive.comEssential Café62
BUY OR SELL A BUSINESS
Hilton SmytheEvans Business Centre, Manchester RoadBolton, BL3 2NZT: +44 (0)845 519 8809 F: +44 (0)1204 547011email: [email protected]: www.hiltonsmythe.com
BRANDED DISPOSABLE CUPS
Scyphus LtdUnit 1, 5 Meadow Lane, Little Houghton, Northampton, NN7 1AHT: +44 (0)844 5785000 F: +44 (0)844 578 8080web: www.scyphus.co.uk
CHAIRS, STOOLS AND SOFAS
Hallrose Contract Furniture LtdUnit 5, Eldon way, Hockley Trading EstateHockley, Essex, SS5 4ADT: +44 (0)1702 562017email: [email protected] web: www.hallrose.com
CHINAWARE
Tableware Distribution LtdUnit 3 Blackwell Business Park, BlackwellShipston on Stour, Warwickshire, CV36 4PET: +44 (0)1608 682506F: +44 (0)1608 681000 email: [email protected] web: www.tabledl.co.uk
COFFEE AND SERVICE
Bean Coffee London43 Leicester Road, London, EN5 5EWT: +44 (0)208 4417643 email: [email protected]: www.wearecoffee.co.uk
Caffe Vinci13 Newcomen Road, Skipper’s Lane Industrial Estate, Middlesbrough, TS6 6PST: +44 (0)1642 455145email: [email protected]: www.caffevinci.com
AIEEAssociation of Independent Espresso Engineersweb: aiee.org.uk
Euro Food Brands1 Kimbell Mews, Humfrey Lane, Boughton, Northampton, NN2 8XBT: +44 (0)1604 821234 F: +44 (0)1604 844165email:[email protected]: www.eurofoodbrands.co.uk
Xpress Coffee17 & 20 The GranaryLodge Farm Business CentreMilton Keynes, MK19 7EST: +44 (0)871 2081717F: +44 (0)871 2081616email: info@[email protected]
COFFEE BAGS
The Bag Broker UKFloor 5, The Amphenol Business Complex, Thanet Way, Whitstable, CT5 3SBT: 033 0323 0163 F: 033 0323 0164email: [email protected]: www.thebagbroker.co.uk
CORDIALS
Belvoir Fruit Farms LtdBelvoir, Grantham, Lincolnshire, NG32 1PBT: +44 (0)1476 870286email: [email protected]: www.belvoirfruitfarms.co.uk
DRINKING CHOCOLATE
Euro Food Brands1 Kimbell Mews, Humfrey Lane, Boughton, Northampton, NN2 8XBT: +44 (0)1604 821234 F: +44 (0)1604 844165email: [email protected]: www.eurofoodbrands.co.uk
DISPLAY EQUIPMENT
Pentagram ShopfittingT: +44 (0)800 6889550email: [email protected]: www.pentagramshopfitting.co.uk
EPOS SYSTEMS
Cash Control JustTouch193 Findon Road, Worthing, West Sussex, BN14 0EPT: +44 (0)845 6025260email: [email protected]: www.justtouch.co.uk
Tableware Distribution LtdUnit 3 Blackwell Business Park, BlackwellShipston on Stour, Warwickshire, CV36 4PET: +44 (0)1608 682506F: +44 (0)1608 681000 email: [email protected] web: www.tabledl.co.uk
ETHICAL AND SUSTAINABLE BEVERAGES
Pukka HerbsUnit 8 Hawkfield Business ParkBristol, BS14 0BY+44 (0) 1179640944email: [email protected] web: www.pukkaherbs.com
Tata Global Beverages325 Oldfield Lane North, Greenford, Middlesex, London, UB6 0AZT: +44 (0)845 6066328email: [email protected]: www.tetleyforcaterers.co.uk
EQUIPMENT
3M United Kingdom Plc3M Centre, Cain Road, Bracknell, RG12 8HTT: +44 (0)845 6025237 email: [email protected]: www.3M.co.uk/filtration
EssentialContacts
Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café 63
EQUIPMENT (CONT)
BRITA ProfessionalBRITA Professional, BRITA House 9 Granville Way, Bicester, OX26 4JT T: +44 (0)844 7424942email: [email protected] web: www.brita.co.uk/professional.co.uk
FFS Brands LtdUnit 1, Headley Park 9, Headley Road, East Woodley, Reading, Berkshire, RGS 4SQT: +44 (0)118 9441100F: +44 (0)118 9441080email: [email protected]: www.ffsbrands.co.uk
FINGER FOOD PRESENTATION
BelixFood Packaging Resource, 118 Hellesdon Park IndustrialEstate, Hellesdon Park Road, Norwich NR6 5DRT: +44 (0)1603 486672email: [email protected]: www.foodpackagingresource.co.uk
FURNITURE
Hallrose Contract Furniture LtdUnit 5, Eldon way, Hockley Trading EstateHockley, Essex, SS5 4ADT: +44 (0)1702 562017email: [email protected] web: www.hallrose.com
HIGH SPEED GRILL
ElectroluxT: +44 (0)844 3753444web: www.electrolux-professional.co.uk
ICED TEAS
Bennett Opie LtdChalkwell Road, Sittingbourne, KentT: +44 (0)1795 476154email: [email protected]: www.b-opie.com
LABELLING
PlanglowThe Quorum, Bond Street South, Bristol, BS1 3AET: +44 (0)117 3178600F: +44 (0)117 3178639email: [email protected]: www.planglow.com
LOGO CHINA
Tableware Distribution Ltd Unit 3 Blackwell Business Park, BlackwellShipston on Stour, Warwickshire, CV36 4PET: +44 (0)1608 682506 F: +44 (0)1608 681000 email: [email protected] web: www.tabledl.co.uk
NATIONAL SERVICING AND SPARE PARTS
GVS AssistT: +44 (0)845 5040480F: +44 (0)845 5040488email: [email protected]: www.gvs.co.uk
ORGANIC TEA
Pukka HerbsUnit 8 Hawkfield Business ParkBristol, BS14 0BY+44 (0) 1179640944email: [email protected] web: www.pukkaherbs.com
PACKAGING
Detpak Europe B.V.Regional Head Office: ECI 5, 6041 MA Roermond, NetherlandsT: +31 (0)475 316164F: +31 (0)475 316349email: [email protected]: www.detpak.com
Polypouch UK1 Station Approach, Watford, Herts, WD18 7FRT: +44 (0)203 4753456email: [email protected]: www.polypouch.co.uk
International Paper Foodservice Europe LtdUnits 10 & 11 Navigation Park RoadOne Winsford Industrial Estate, WinsfordCheshire, CW7 3RLT: +44 (0)1606 552537email: [email protected]: www.ipfoodservice.co.uk
KavisUnit 14 Pop-In Business Centre, South Way, Wembley, Middlesex, HA9 0HBT: +44 (0)844 8080123F: +44 (0)844 8080124email: [email protected]
Maxabel International4 Windlemere House, Westwood Road, Windlesham, Surrey, GU20 6NBT: +44 (0)1344 876588F: +44 (0)1344 876599email: [email protected]: www.maxabel.co.uk
PlanglowThe Quorum, Bond Street South, Bristol, BS1 3AET: +44 (0)117 3178600F: +44 (0)117 3178639email: [email protected]: www.planglow.com
The Bag Broker UKFloor 5, The Amphenol Business Complex, Thanet Way, Whitstable, CT5 3SBT: 033 0323 0163 F: 033 0323 0164email: [email protected]: www.thebagbroker.co.uk
PACKAGING DISTRIBUTOR
Café Connections Ltd1E Uniongate, The Ridgeway, Iver, Bucks SL0 9JQT: +44 (0)845 1232994F: +44 (0)845 1232996email: [email protected]: www.cafeconnections.co.uk
POINT OF SALE DISPLAY
Tullford Point of Sale Ltd37 Europa Way, Martineau Lane, Norwich, NR12ENT: +44 (0)1603 629649F: +44 (0)1603 630186email: [email protected]: www.tullford.co.uk
PREVENTION AND MAINTENANCE
3M United Kingdom Plc3M Centre, Cain Road, Bracknell, RG12 8HTT: +44 (0)845 6025237 email: [email protected]: www.3M.co.uk/filtration
BRITA ProfessionalBRITA Professional, BRITA House 9 Granville Way, Bicester, OX26 4JT T: +44 (0)844 7424942email: [email protected] web: www.brita.co.uk/professional.co.uk
REFURBISHMENT AND RE-UPHOLSTERY
Hallrose Contract Furniture LtdUnit 5, Eldon way, Hockley Trading EstateHockley, Essex, SS5 4ADT: +44 (0)1702 562017email: [email protected] web: www.hallrose.com
SANDWICH, SALAD AND BAKERY PACKAGING
HotformFood Packaging Resource,118 Hellesdon Park Industrial Estate,Hellesdon Park Road, Norwich, NR6 5DRT: +(0)1603 486672email: [email protected]: www.foodpackagingresource.co.uk
SERVICE
AIEEAssociation of Independent Espresso Engineersweb: aiee.org.uk
Espresso ProductsUniversal Espresso CareUnit 21, Bellevue Enterprise Centre, Ivy Road, Aldershot, Hampshire, GU12 4QWT: +44 (0)1252 758648 / +44 (0)7966 809448F: +44 (0)1252 334708email: [email protected]: www.universalespressocare.co.uk
Xpress ServiceT: +44 (0)845 8802393F: +44 (0)871 2081616email: [email protected]
SHOPFITTING
Pentagram ShopfittingT: +44 (0)800 6889550email: [email protected]: www.pentagramshopfitting.co.uk
SYRUPS
Bennett Opie LtdChalkwell Road, Sittingbourne, KentT: +44 (0)1795 476154email: [email protected]: www.b-opie.com
Euro Food Brands1 Kimbell Mews, Humfrey Lane, Boughton, Northampton, NN2 8XBT: +44 (0)1604 821234 F: +44 (0)1604 844165email: [email protected]: www.eurofoodbrands.co.uk
Malmesbury SyrupsPark Farm, The Green, Oaksey, Malmesbury, Wiltshire, SN16 9SDT: +44 (0)1666 577379email: [email protected] web: www.malmesburysyrups.co.uk
UCD (United Coffee Distributors Limited)Unit 1, Sheerland Farm, Swan Lane, Pluckley, Kent, TN27 0PNT: +44 (0)1233 840296F: +44 (0)1233 840113email:[email protected]: www.theancillariesstore.co.uk
TABLE TENTS AND MENU CARDS
Tullford Point of Sale Ltd37 Europa Way, Martineau Lane, Norwich, NR1 2ENT: +44 (0)1603 629649F: +44 (0)1603 630186email: [email protected]: www.tullford.co.uk
TABLEWARE
Tableware Distribution LtdUnit 3 Blackwell Business Park, BlackwellShipston on Stour, Warwickshire, CV36 4PET: +44 (0)1608 682506F: +44 (0)1608 681000 email: [email protected] web: www.tabledl.co.uk
TEA
Pukka HerbsUnit 8 Hawkfield Business ParkBristol, BS14 0BY+44 (0) 1179640944email: [email protected] web: www.pukkaherbs.com
TRADITIONAL MACHINES
Bean Coffee London43 Leicester Road, London, EN5 5EWT: +44 (0)208 4417643 email: [email protected]: www.wearecoffee.co.uk
Fracino18-22 Birch Road East, Birmingham, B6 7DBT: +44 (0)121 3285757 F: +44 (0)121 3273333 email: [email protected]: www.fracino.comwww.fracino4u.com
EssentialContacts
Register for free entry to Essential Café Live! at www.essentialcafelive.comEssential Café64
TRAINING
London School of Coffee2 Princeton Mews, London, KT2 6PTT: +44 (0)208 4397981email: [email protected]: www.londonschoolofcoffee.com
TV & ENTERTAINMENT
BSkyB (Sky Business)T: +44 (0)844 2410629web: www.sky.com/business (click Retail)
WATER BOILER
Glen Dimplex Professional AppliancesStoney Lane, Prescot, Merseyside, L35 2XWT: +44 (0)844 8153742email: [email protected]: www.gdpa.co.uk
WATER FILTRATION
3M United Kingdom Plc3M Centre, Cain Road, Bracknell, RG12 8HTT: +44 (0)845 6025237 email: [email protected]: www.3M.co.uk/filtration
Allpure Filters LtdUnit 2 The Royston Centre, Lynchford Lane,Ash Vale, Hampshire, GU12 5PQT: +44 (0)1252 519955T: +44 (0)1252 519137email: [email protected]: www.allpurefilters.com
Abbeychart LtdUnit 1b, White Horse Business Park,Standford in the Vale, Faringdon, Oxon, SN7 8NYT: +44 (0)1367 711900email: [email protected]: www.abbeychart.co.uk
WATER FILTRATION (CONT)
Aqua Cure LtdAqua Cure House, Hall Street, Southport, Merseyside, PR9 0SET: +44 (0)1704 516916F: +44 (0)1704 544916email: [email protected]: www.aquacure.co.uk
BRITA ProfessionalBRITA Professional, BRITA House 9 Granville Way, Bicester, OX26 4JT T: +44 (0)844 7424942email: [email protected]: www.brita.co.uk/professional.co.uk
European WaterCareRegal House, South Road, Harlow,Essex. CM20 2BL T: +44 (0)1279 780250web: www.watercare.co.uk
Everpureemail: [email protected]: www.everpure-europe.com
H2O DirectRauter House, 1 Sybron Way, Millbrook Ind. Est, Crowborough, East Sussex, TN6 3DZT: +44 (0)1892 669628 F: +44 (0)1892 662410email: [email protected]: www.h20direct.co.uk
UNIFORMS AND WORKWEAR
Kylemark WorkwearNewton Mill, 45 Green Street, Ayr, KA8 8BQT: +44 (0)800 7560837 F: +44 (0)1292 618322email: [email protected]: www.workwearandlogo.com
EssentialContacts
Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café 65Register for free entry to Essential Café Live! at www.essentialcafelive.com
Features in February’s issue of Essential Café
Essential Café Live! Preview
Annual Machine Guide
Confectionary Essential Barista
For more information regarding any of the above features please contact:Editorial: Simon King - [email protected] | +44 (0)7973 386724
Advertising: Ian Kitchener - [email protected] | +44 (0)1634 673163www.essentialcafelive.com
This year alsohosts thereturn of theEssential CaféTrade Awards
SANDOWN
PARK5THMARCH
EssentialCafé
in association with
Essential Café Live! will be held at Sandown Park in Esher, Surrey on 5 March 2014 (9:30am - 5pm)Entry is free, register online at www.essentialcafelive.com now!Any further information, please contact the team on +44 (0)1634 673163
EssentialCafé
TRADE AWARDS20144TH MARCH
C
M
Y
CM
MY
CY
CMY
K
ECLive Reg BCV2HQ.pdf 1 17/01/2014 14:54