Essential Cafe - January 2014 issue

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 beverages. thisall-rounder is as unbelievablyversatile in its selection 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


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

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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

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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


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

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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


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


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.


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


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.

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P15.indd 1 17/01/2014 12:39


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


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


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

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Y

CM

MY

CY

CMY

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EC advert January 2014.pdf 1 10/01/2014 09:42:35


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.”


Olivier Monin (right) toasts the opening of the Monin Studio London with William Opie managing director of Bennett Opie, Monin’s UK distributor

22


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

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ARE JUSTBETTER

T: +44 (0) 1604 821 234

[email protected]

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:


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



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


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.


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.


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

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CM

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K

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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.


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


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

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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


BLACK: 0


BLACK: 0


BLACK: 0



BLACK: 0


BLACK: 0


BLACK: 0



BLACK: 0


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.


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


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


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


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


Ringtons says that caffeine-free camomile is an ideal January addition as it’s light, soft and soothing

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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.


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.”


The Peros One World range boasts Fairtrade credentials where possible

45


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


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


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

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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.

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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

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Complementing huge stocks of recycled contract

furniture, Hotel Stuff also commission new lines of custom

built furniture made from soft rubberwood derived from

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Once the latex has been drained from the tree, after a

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therefore presents an opportunity to create new durable

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Hence the concept of

sustainability is well used by

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Rubber wood (or Hevea

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the maple family and is ideally

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which means that it contains a

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and has very little shrinkage.

This ensures minimal

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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

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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

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So for cafés, hotels, and hospitality venues, for whom

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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

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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

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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


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


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A fresh approach to the industry June 2013 issue

SWEET OFFERINGS:TEMPTING AND TASTY TREATS

DISPLAY CABINETS:THE BEST STORAGE AND PRESENTATION OPTIONS

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A fresh approach to the industry July 2013 issue

TRADITIONAL MACHINES AND GRINDERS:A MASSIVE MOUNTAIN OF MARVELOUS METAL

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SOUPER SUGGESTIONS:WARM UP YOUR TAKINGS THIS WINTER

CASE STUDY:EUPHORIUM BAKERY LIGHTS UP THE CITY

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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


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


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


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


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


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


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


CHINAWARE


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


ETHICAL AND SUSTAINABLE BEVERAGES


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


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


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


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


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


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


TEA


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


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


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

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Essential Cafe - January 2014 issue

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Transcript of Essential Cafe - January 2014 issue