Essential Café MAGAZINE 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, Surrey www.essentialcafelive.com
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
EssentialCaféMAGAZINE
A fresh approach to the industry January 2014 issue
TASTE THE DIFFERENCE WITH MONIN SYRUPS
Tap into a hundred years of flavour experience and delight your customers
with a rainbow of taste sensations courtesy of Monin Syrups
Register for your FREE ENTRY to Essential Café Live!5th March 2014 | Sandown Park, Esher, Surreyw w w. e s s e n t i a l c a f e l i v e . c o m
ATTRACTIVE DESIGNJet black, high gloss finish andtimelessly modern in design,the foammasterTM underlinesnot only a sense of high qualitybut also a feeling ofunburdened ease and endlesspossibility. the fm800 managesto accommodate its fullexpertise in a single unit, andits elegant style adds thefinishing touch to any interior.
INTUITIVE TOUCHSCREENNAVIGATIONin a revolutionary step forward,the fm800 introduces intuitivetouchscreen technology to the
world of coffee machines. thistechnology makes it possible toeasily, efficiently and flexiblyconfigure the operation of thedevice. you can assemble yourseasonal beverage selection,choose between four differentoperating modes andconveniently load images andadvertising messages.
BEST MILK FOAM QUALITYfoamed milk of “barista”quality at the touch of a button:the fm800 makes it possible.with this coffee master, you canproduce different milk foamconsisten- cies at temperatures
ranging from hot to cold for thesame product, creating theperfect latte macchiato orCappuccino. the milk is foamedquickly and gently – ensuringthat the beverages come outjust right every time.
LIMITLESS BEVERAGEOPTIONSCombined with the chocolatepowder dosing unit and theflavour station, the fm800makes it possible to preparecountless beverage creationsjust as you like them – fromclassic specialties to originalcreations. make the
foammasterTM your ownpersonal favorite barista whoknows all the tricks and makesyour every wish come true.
EASY TO CLEANeven when it comes to cleaningand care, the fm800 isunbeatable: the provenClean+Clever system fromfranke ensures impeccable andsimple cleaning of the device ina short amount of time. thanksto this optimal cleaningsystem, the foammasterTMgives you first- class enjoymentevery day whilst also ensuringhaCCp conformity.
FoamMaster 800The premuim class from Franke Coffee Systems
the franke foammaster TM is thenew premium class among coffeemachines. is there a particularbeverage you long for? thefoammaster TM will easily makeyour wish come true – from classiccoffees to warm latte specialties orcold milk foam be- verages. thisall-rounder is as unbelievablyversatile in its selec- tion as it iseasy to operate.you can quickly and easily selectyour beverage program on theintuitive touchscreen menu andadjust it to your needs at any time.the modern design of thefoammaster TM also leavesnothing to be desired. shiny black,shaped with elegance, it is a truevisual treat that gives the finishingtouch to any interior.
REGULARS
3 Editor’s CommentEssential Café’s editor Simon King on the forthcoming Essential Café Live! Show and Awards
5-8 Essential NewsNews from the industry
35-40 Essential BaristaA big helping of news from the burgeoning UK barista scene
54-55 Counter CultureEssential Café talks to Leila Latif, co-owner of the Wildflower Café
57-60 Essential Products Eat, drink and make money with the latest releases
61-65 Essential Contacts The who’s who of the industry
FEATURES
11 Essential SanremoCompany MD, Andrew Tucker looks at the UK coffee scene in 2014
12-13 Letter from AmericaEssential Café’s editor Simon King on the buoyant US coffee market
14 Essential Melitta Essential Café Live! sponsor Melitta speaks about their new automatic coffee machine generation
16-18 Essential TeaEssential Café takes a look at the prospects for tea in 2014
21-26 Essential Flavouring SyrupsThe sweet taste of success with our syrups round-up
28-29 Essential Monin A look at the new Monin Studio in London and how it can benefit customers
31 Essential Kantar A look into the future of the high street and how cafés can be involved
32-33 Essential KimboKimbo UK boss Angus McKenzie gives Essential Café readers an update on his company’s progress
42 Essential Yelp How to promote your business online, by making full use of social media
44-46 Essential Sweet OfferingsA look at how to provide for your sweet toothed customers
49 Essential Vittles Foods Julie Zalesny, joint founder of Vittles Foods, is put under the spotlight as she takes on the Essential Café Q&A
51 Essential Furniture Making sustainability part of the design
CoNTENTSJANUAry 2014
register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café 1
EssentialContents
EssentialCaféMAGAZINE
A fresh approach to the industry January 2014 issue
TASTE THE DIFFERENCE WITH MONIN SYRUPS
Tap into a hundred years of flavour experience and delight your customers
with a rainbow of taste sensations courtesy of Monin Syrups
Register for your FREE ENTRY to Essential Café Live!5th March 2014 | Sandown Park, Esher, Surreyw w w. e s s e n t i a l c a f e l i v e . c o m
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.
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
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.
MELITTA CAFINA XT6 SETS NEW STANDARDS IN MID-RANGE CLASSLead sponsor Melitta System Service will unveil first model of a
completely new automatic coffee machine generation at Essential
Café Live! which takes place at Sandown Park on March 5.
*Pri
ces
excl
ude
VA
T &
De
live
ry
Get 10% DISCOUNT on your first order. To redeem this offer enter the promotional code “ESCAFE”at checkout. Got your own design or logo, not a problem we’ll happily print your supplied artwork for you, call 0845 512 0913 for more details.
Visit www.customerloyaltycards.co.uk today!!
Self-inking rubberstamps only £8.60* Buy 3 SAVE £5!
Self-inking rubberSelf-inking rubberSelf-inking
Design yours today!!
1000 printedloyalty cards85x55mm double sided£39*
Loyalty Cards
on your first order. To redeem this offer enter the promotional
*Pri
ces
excl
ude
VA
T &
De
live
ry
E N G L I S HB R E A K F A S T
P E R S I A N P O M E G R A N A T E
C I T R U SC H A M O M I L E
S A P P H I R E E A R L G R E Y
D R A G O N W E L LG R E E N
E G Y P T I A N M I N T
O R G A N I C J A S M I N E
Award winning Novus Tea, Premium Loose Leaf teasalso presented in a biodegradable pyramid, with
string & tag. Available in three formats, envelopes, re-sealable pouches of 100 or 12 and loose leaf.Twenty five flavours to choose from including
black, green and herbal tea with organic options.Premium high quality display merchandising,
marketing and full training available.
For more details visit www.novustea.co.ukor call 01621 776179
novus advert 10/1/14 2:15 pm Page 1
P15.indd 1 17/01/2014 12:39
Register for free entry to Essential Café Live! at www.essentialcafelive.comEssential Café16
Tetley says its Camomile Tea suits Wild Mushroom Risotto
Tetley claims it leads the market with the support it provides
to cafés through its Tea Academy and further enables
operators to drive profits with a wide range of blends.
Dorothy Sieber, Tetley’s marketing director, says: “The
Tetley Tea Academy was launched to help cafés respond to
consumer demand for higher standards in tea served out of
home. It is helping operators stay ahead of the latest trends
in the market with a website packed with expert tips and a
monthly newsletter. At the heart of the Academy’s advice is
the suggestion to tailor service to the customer, by asking
how strong they would like their tea brewed and whether they
take milk or sugar. This simple question encourages repeat
purchases and counts towards making a café a location
where a customer feels at home.”
Dorothy adds: “Tetley Tea Academy is working with
operators to generate repeat purchases with materials to
launch their own loyalty scheme. Branded loyalty cards and
stamps are available for use in conjunction with POS, to
enable cafés to partner with a much-loved and recognised
brand, demonstrating to their customers that they deliver a
high quality cup of tea every time.”
“In an expanding market, Tetley recognises that the
potential for operators to profit from tea is enormous.
Customers are increasingly exploratory in their tastes and
so Tetley is helping them respond by stocking a range of
blends designed for out of home operators, each taste tested
eight times by Tetley’s expert blenders to ensure quality and
branded with the reassuring Tetley logo.
Considering that almost nine in 10 people in the UK drink
tea and that tea accounts for seven out of 10 hot drinks
served out of home, the profit potential of a proper brew on
menus cannot be underestimated, says Taylors
of Harrogate.
John Sutcliffe, out of home and convenience controller at
Taylors of Harrogate, says: “Unlike coffee – viewed primarily
as a morning drink, a mid-afternoon pick-me up or a post-
dessert drink – the popularity of tea and the sheer range of
blends available enable it to support all-day dining menus.
Whether you are looking at full sit-down breakfasts, lunches
or a simple tea-and-cake snack offer, there is a tea to suit
the occasion.
“The key to making tea
profitable is to make sure
your customers know it is
on the menu. Shout about
your tea offering on menus,
blackboards and windows
and other POS – classy
display cabinets will add a
premium touch and Taylors
of Harrogate can supply tea
stands and tea cases that
will stand out on
any counter.”
Since 2003, The
London Tea Company
has developed a reputation
for ethical foodservice tea
options for cafés that are
looking to standout from the
crowd. The company is now
revealing its all new look and
blend options for 2014.
One of the biggest
changes has been the
move towards an all
Fairtrade certified tea offering across all blends and formats,
meaning the brand’s complete foodservice offering is now
fully Fairtrade certified. The fully Fairtade range encompasses
traditional string and tag tea bags, silken tea pyramids and
loose leaf tea. With a plethora of blends including traditional
London Breakfast, Earl Grey and Green Tea, to the more
unusual White Tea Pear Tatin, Peach & Rhubarb and
Raspberry Inferno; there is something for every taste, the
company says.
Matthew Wilson, The London Tea Company’s UK national
account manager, says: “We have taken the time to listen
to what both retailers and consumers wanted, our new and
improved range offers what we feel is the best on the market.
Offering something for every foodservice retailer; with 12
blends in our envelope range (in either boxes of 20 or bulk
grab boxes of 250), 16 blends in our exclusive to foodservice
EssentialTea
MONEY BAGSJust as the coffee market has burgeoned, so has the demand for tea
out of home. Essential Café reports on latest developments in this
key category.
Taylors of Harrogate says that Yorkshire Tea can provide a choice of blends to satisfy the unique needs of every individual catering site
The London Tea Company has revealed its all new look and blend options for 2014
Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café 17
Peros has unveiled a new look for its Eros Tea brand
pyramid range and an ideal range for foodservice including
string & tag, loose leaf teas and one cup bulk bag tea.”
The London Tea Company is also offering free sampler
sets to show businesses the quality which the new ethical
range offers when compared to incumbent brands.
READER OFFEREssential Café has teamed up with The London Tea
Company to offer six lucky readers the chance to win a fully
stocked display stand of The London Tea Company’s new
Fairtrade tea range. Just email your name and business
Wadebridge 4 - 6 March 2014www.expowestcornwall.co.uk
Cheltenham 24 - 25 February 2014www.thefoodanddrinktradeshow.co.uk
Exeter 5 - 6 February 2014www.thesourcetradeshow.co.uk
The best spread of food, drink and hospitality trade shows across the South West ...
Free to trade buyers. Ticket hotline 01934 733456 Stand bookings 01934 733433.
Organised by
EssentialCafe-1.indd 1 14/11/2013 14:28
P30.indd 1 17/01/2014 12:09
Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café
Groupon said that hospitality SMEs must consider how to make their offer stand out both on and offline
The future of Britain’s high
streets has been a hot topic
of conversation ever since the
recession hit. Amidst claims that
e-commerce and out of town
shopping centres are killing the
local high street, attempts have
been made to revive it. Mary Portas
led a government-backed initiative
to revitalise selected towns and
cities in the UK, while retail veteran
Bill Grimsey has been championing variety. He believes that
developing local communities with varied leisure, residential
and hospitality facilities will increase footfall rather than simply
providing more shops.
To do this, a significant change to business rates, parking
charges and bank lending would be required problems that
resonate with many of today’s businesses. But, what is it that
consumers actually want to see change and how does this
impact the independent café and restaurant owner?
Groupon has just launched a report with Kantar Retail
asking shoppers what would bring them to their local high
street more often. Overwhelmingly, we found that 71%
wanted greater choice of independent businesses, in
particular more artisan food and drink shops (30%), bakeries
(17%) and restaurants, cafés and bars (15%), suggesting
that owners within this sector have a big opportunity to boost
local commerce.
An important aspect to consider is technology, which has
changed the retail experience in many ways. Look at the rise
of self-service machines in the last few years. Whether you
love them or hate them, consumers are looking for a more
personalised experience - knowing who they are and what
they want.
Rise to the high street challengeFrom the findings, it is clear that a multi-channel approach
that combines old with new on the high street will resonate
well with today’s consumers. However, it can be hard to
strike the right balance. From our experience of working with
and advising restaurants and cafés on this very matter, here
are some top tips for success:
Get to know you customersTake the time to understand your customers better by finding
out their needs and preferences. By speaking with them
regularly and gaining feedback (from more traditional phone
conversations and feedback surveys to emails and social
media interactions) you can use this valuable insight to make
sure you’re delivering what they want via their preferred
channel. Frequently interacting with them will encourage
repeat custom, enhance loyalty and ultimately, bring more
people to the high street.
Offer value for moneyThe majority of consumers are still hungry for a good deal
with 57% wanting more discounts and promotions, as this is
what almost three quarters (73%) of British consumers spend
their time looking for. Think about the kinds of promotions
that will attract your customer base and consider how
you can make your offer different and unique to beat the
competition.
Implement the right technologyCafés and restaurants need to think about the kinds of
technology they provide. For example, having tablets within
your outlet might enable customers to browse the menu
more easily and having a strong online presence with a
website including menus and offers will encourage people to
visit. To get it right, you really have to think about the groups
of customers you are targeting and whether such tools will
support or alienate them.
Integrate with the local communityFinally, you should make an effort to support and actively
get involved with the local community, as this helps generate
local awareness of your business and boost customer
numbers. Demonstrate your expertise by teaching at
local events – you could try catering or running cooking
demonstrations at local fetes and markets around the high
street. You can also host or sponsor events and invite
customers to attend.
Despite the rise in online shopping and retail technology
that is impacting the wider retail and hospitality industry, it
seems that the back to basics approach of having physical
stores and specialist staff on hand is critical. They also want
more bang for their buck, so hospitality SMEs must consider
how to make their offer stand out both on and offline to
deliver better value, quality and customer service. By acting
on what customers want, they can boost footfall and local
commerce – we are helping small businesses do just this, so
that they thrive on the high street.
More information: Groupon +44 (0)203 5100444
www.groupon.co.uk
31
EssentialKantar
HOW CAN CAFÉS AND RESTAURANTS HELP SAVE OUR HIGH STREETS?Richard Jones, vice president of national accounts at Groupon UK
and Ireland, looks at the future of UK high streets.
Register for free entry to Essential Café Live! at www.essentialcafelive.comEssential Café
In the UK, Kimbo distribution is mainly focused on the Ho.Re.Ca channel
Kimbo S.p.A. represents one of Italy’s most well-known
and popular coffee brands, which embodies the Neapolitan
tradition of espresso coffee.
Founded in 1963, Kimbo is an exemplar story of ‘Made in
Italy’ entrepreneurial success. Starting in Naples, which has
always been known as the world capital of espresso, then
establishing itself in Italy and the rest of the world, Kimbo’s
success is primarily thanks to the authenticity and quality of
its products.
Kimbo’s MissionBringing Italian coffee to the world and maintaining the values
of the specific features of Neapolitan espresso are just two
aspects of the company’s basic mission, as well as the
distribution (both in Italy’s domestic marketplace and abroad)
of a truly Italian quality product.
The excellence of Kimbo’s products is ensured by a
careful selection of raw materials, a constant and accurate
control and full traceability of all production stages. Our green
coffee buying business, Interkom, travels the globe finding
quality and developing grower relationships that result in an
unrivalled source of the finest beans.
Kimbo in the UKKimbo activity in the United Kingdom began in 2009 and
since then has been constantly growing.
As Kimbo was planning to expand and reinforce its
presence in the UK market, it decided to acquire a British
company engaged in the distribution of beverages via the
Hotel, Restaurant and Café or Ho.Re.Ca. channel. In 2011,
through Kimbo UK, the Neapolitan coffee brand opened
its offices in London. The brand’s visibility is progressively
growing in the United Kingdom: after Italy and France, the UK
is currently the company’s third strategic market.
Kimbo in the WorldOne of Kimbo’s commitments is exporting the great pleasure
of espresso coffee to the world. For this reason, Kimbo is
developing a strong export distribution network (generating
the 15% of total turnover), which targets not only Europe
(including its strategic markets: France, UK and Germany) but
also USA, Canada, Australia and South Africa.
Following its desire to export an excellent product made
in Italy, Kimbo created ‘Kimbo Espresso Italiano’, a brand
that specifically targets foreign markets and that registered a
growth of 24% in 2011, a trend likely to continue.
Teamworks and Partnerships in the UKIn the UK, Kimbo can count numerous collaborations with
restaurants, bars and clubs for every occasion. Among these
are Novikov, the Real Eating Company, Harry’s Bar, Cannizaro
House and Baroosh bars, just to name a few.
In 2013, Kimbo started a collaboration with Euphorium
Bakery; a chain of coffee shops that offers to its clients
hand-baked pastries, breads, sandwiches and cakes made
with genuine and high-quality ingredients, as well as hot
drinks brewed with Kimbo coffee.
Last October, Euphorium Bakery opened a new site on
Threadneedle Street, in the beating heart of the City. Here, on
its mezzanine floor, it is possible to find a gourmet coffee bar
and an entire space dedicated to Kimbo coffee.
Focused DistributionIn the UK, Kimbo distribution is mainly focused on the Ho.Re.
Ca channel. Over the last few years, the company has
reinforced its presence, not only in the city of London, but
also in other regions, such as Scotland, Ireland, the South
32
EssentialKimbo
KIMBO: FIFTY YEARS ON AND STILL GOING STRONGA brand of fifty years standing, Kimbo entered the UK market just five
years ago, but has already established a strong reputation. Angus
McKenzie, managing director of Kimbo UK, gives Essential Café an
update on the company’s progress.
KIMBO: FIFTY YEARS
Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café
The founder of Kimbo, the Rubino brothers
West of England, South East, Northern and
Midlands territories.
Kimbo is also present in the retail and OCS sectors. For
these markets, the company chose a more modern and
customised approach; the wide range of products are easily
purchasable by private customers on Kimbo’s UK website.
Considered ProductionA close working relationship with the producers, a rigorous
selection of raw materials directly at the source and an
accurate control of the entire production process ensure the
highest quality of Kimbo products.
In order to guarantee the quality of raw materials coming
from South America and Asia, all the organoleptic analyses
are conducted on site and all suppliers are subjected to strict
controls to verify their conformity with order specifications.
After reaching Nola interport, the coffee is housed in
new and efficient storerooms using high-tech handling and
storage systems. It is then transported to Kimbo’s plant
situated in Melito, where it is blended, roasted and packaged.
The entire production process is designed and carried
out with respect to the environment. Thanks to the adoption
of energy saving policies and an integrated system of
waste disposal, the global environmental impact of Kimbo’s
activities is extremely low. This result allowed the company to
obtain the ISO 14001: 2004 environmental certification.
From Melito, the products, now ready for market
distribution, are transported again to Nola, where they are
shipped to all domestic and international destinations. Every
day 120-140 tonnes of raw material are delivered, while
100-120 tonnes of coffee are
processed and finally leave
the plant.
In addition to an in-depth
control of all production
stages, ranging from raw
material qualitative analysis to
finished products organoleptic
controls, the Quality Control
Centre is also involved in personnel training and in new
recipes development.
Effective CommunicationA truly distinctive link with tradition has underpinned Kimbo’s
communication activities, resulting in an advertising campaign
and the creation of a new logo, specifically designed for
foreign markets, that emphasises the Italian art of roasting
and blending coffee.
‘Kimbo Espresso Italiano’ and Kimbo’s advertising
campaigns, showing a red Vespa in the foreground or the
shape of Italy formed in a cup of coffee, have been designed
to underline the bond between Kimbo and the Italian tradition
of turning simple coffee beans into a superlative drink.
A Family of ProductsThe great art of coffee expressed by Kimbo is conveyed to
the public through a wide range of products in order to meet
all customers’ needs and offer them the chance to enjoy the
excellent taste of its blends at any time, even when not
at home.
Ho.Re.Ca.Kimbo focuses primarily on the Ho.Re.Ca. channel, to which
it offers its widest range of products. Kimbo is able to supply
bar and restaurants with 11 different top-quality blends
(Limited Edition, 100% Arabica Top Selection, Gran Gourmet,
Prestige, Extreme, Premium, Superior, just to name a few)
and a wide range of professional machines that make a
creamy, sweet and rich espresso.
Within its range of blends, it is also possible to find Kimbo
Decaffeinato, an excellent decaffeinated coffee that preserves
all the qualities of a classic espresso, and Kimbo Espresso
Integrity, a unique espresso made of 100% Arabica beans,
produced in support of a Rainforest Alliance’s global initiative.
To the Ho.Re.Ca channel, Kimbo also offers its uniquely
designed merchandising crockery, glassware, displays and
take away cups as well as coffee syrups and cocktail recipes:
everything to make coffee time away from home special
and delicious.
Barista TrainingKimbo knows that a good coffee is made-up of many
elements: not only high-quality raw materials but also skilful
preparation. For this reason, Kimbo offers a full range of
comprehensive training courses covering all levels.
Level one focuses on the basics of creating coffee
based drinks, through understanding the raw materials and
equipment involved in producing barista hand made coffee
shop drinks.
Level two goes into more depth; taking milk foaming skills
to a new level with latté art, calibrating the grinder and deep
cleaning procedures for the machines.
The final level three course goes further - students learn
about all aspects of coffee as well as machine and grinder
maintenance. Kimbo is proud to share its knowledge in their
company’s training centre in Chiswick, London, which is
approved and certified by the City and Guilds and the BSA to
deliver barista training.
More information: Kimbo +44 (0)208 9879070
www.kimbo.co.uk
33
EssentialKimbo
C
M
Y
CM
MY
CY
CMY
K
EssentialBarista
Brought to you by Essential Café Magazine
January 2014The essential guide to the exciting world of the professional barista
SEE INSIDE FOR NEWS FROM THE SPECIALITY COFFEE ASSOCIATION OF EUROPE; FRACINO PLACES IMPORTANCE ON TRAINING AND RINGTONS LOOKS AT THE
HERBAL AND FRUIT INFUSION MARKET
WORLD OF COFFEE 2014 SET FOR ITALIAN RIVIERA
CYAN MAGENTA YELLOW BLACK
Gli esecutivi prima di procedere alla stampa,sono da elaborare da parte del fotolitista
a seconda dell'esigenza dello stampatore,verificandone le fustelle, gli abbondaggi,
le sovvrastampe e i relativi codici.Per i colori attenersi alla copia colore allegata
Data: 23 MARZO 2012
Formato:
Stampa:
Lavorazioni speciali:
Prodotto: KIMBO ESPRESSO ITALIANO FLAG
Supporto:
Colori:
Copia al: 100%
REDKIMBO
BIANCO
CORRESPONDS TO THE PANTONE 485 C 2X (2X STANDS FOR DOUBLE IMPRESSION). THIS TO OBTAIN A RICH AND FULL RED COLOUR (IF YOU DO NOT FOLLOW THIS ADVICE, YOU WILL NOT OBTAIN THE RIGHT KIMBO RED COLOUR).
E S P R E S S O I TA L I A N O
VERSIONE PER STAMPA SU METALLIZZATO
SOLO SU METALLIZZATO “ESPRESSO ITALIANO” VA PANT_1355 C SENZA BIANCO SOTTO
ESPRESSO ITALIANO Font: Shannon Book
CYAN: 10MAGENTA: 100YELLOW: 100
BLACK: 0
CYAN: 37MAGENTA: 85YELLOW: 60BLACK: 90
CYAN: 0MAGENTA: 100YELLOW: 100
BLACK: 0
CYAN: 0MAGENTA: 20YELLOW: 56
BLACK: 0
CYAN: 10MAGENTA: 100YELLOW: 100
BLACK: 0
CYAN: 37MAGENTA: 85YELLOW: 60BLACK: 90
CYAN: 0MAGENTA: 100YELLOW: 100
BLACK: 0
CYAN: 32MAGENTA: 40YELLOW: 100
BLACK: 0
CYAN: 10MAGENTA: 100YELLOW: 100
BLACK: 0
CYAN: 0MAGENTA: 0YELLOW: 0BLACK: 100
CYAN: 0MAGENTA: 100YELLOW: 100
BLACK: 0
CYAN: 32MAGENTA: 40YELLOW: 100
BLACK: 0
REDKIMBO
PANTONE4975 C
PANTONE347 C
BIANCO
REDKIMBO
PANTONE347 C
PANTONE872 C
PANTONE872 C
BLACK
REDKIMBO
PANTONE4975 C
PANTONE347 C
PANTONE1355 C
TRASPARENTE
TRAININGIS AT THE
HEARTOF WHAT W E D O
COFFEE - BARISTA TRAININGE S P R E S S O M A C H I N E SPOINTS OF SALE - BARISTA GEAR TECHNICAL SUPPORT - TEAONLINE SHOP - MERCHANDISING SYRUPS - HOT CHOCOLATE
and toasties available daily, just two months in and Your Bike
Shed has already developed a bit of a reputation amongst the
city’s non biking foodies.
“Of course it is not all about bikes,” Adele says. “Mums love
our healthy, nutritious food and older singles appreciate the all
inclusive atmosphere that we foster here.”
As far as the coffee is concerned, Your Bike Shed uses
Martin Harman and Adele Procter, the directors of Your Bike Shed in York
Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café 39
EssentialBarista
Beautiful, Sophisticated and a Winner
For more information visitwww.cimbaliuk.com or call 02476 854199
Beautiful, Sophisticated and a WinnerBeautiful, Sophisticated and a WinnerBeautiful, Sophisticated and a Winner
Cimbali equipment, which Adele describes as ‘the Porsche of
the coffee machine world.’
Although Adele and Martin have run several successful
businesses over the years, Your Bike Shed is their first foray
into operating a coffee shop.
Adele says: “We knew how important it would be to get the
coffee just right and wanted something that we could count
on to deliver the perfect coffee every time. We are not trying to
compete with the branded chains and we are on a par with the
market in terms of pricing across the speciality coffee menu.
“We have our own unique espresso blend and only offer
an 8oz and 12oz cup. We wanted to serve great coffee in the
way it should be served, full bodied and with masses of flavour.
Although we do stock a limited range of flavoured syrups, it
seems our customers appreciate our coffee in its natural form
and we sell very few. Consistency and quality is very important.
Your Bike Shed has a Cimbali PGS, a traditional M39
espresso machine and Bluetooth on-demand grinder.
Adele says: “I can rest assured that whoever is making the
coffee that day, it will always be excellent quality.”
The M39 machine and Bluetooth grinder ‘communicate with
each other’ and the grind will adjust as required throughout the
working day to guarantee a pre-determined in cup quality.
Adele says: “We all have our own way of making coffee and
in our environment, where customer expectations are very high
it is crucial to maintain a consistently high quality. We know
that the M39 can produce a delicious, fresh cup of coffee.
The machine is configured precisely to produce a fantastic
result from our house blend. It is one less thing for me to have
to worry about and takes the guess work out of the whole
process.”
More information: Your Bike Shed +44 (0)1904 633777
www.yourbikeshed.co.uk
Your Bike Shed has a Cimbali PGS, a traditional M39 espresso machine and Bluetooth on-demand grinder
Register for free entry to Essential Café Live! at www.essentialcafelive.comEssential Café
Stephen says blackcurrant is revitalising and creates an energising and versatile drink
40
EssentialBarista
A HEALTHY START TO THE NEW YEARStephen Drysdale, head of Ringtons Beverages, the business-to-business
division of British tea and coffee merchants Ringtons, says that January is
the time most of us start to look at what we’re eating and drinking to see
where improvements can be made.At first this may seem like a challenge for the café industry
which, let’s face it, is renowned by many for delicious cakes
and biscuits and creamy coffees! However, there are some
simple tweaks to a menu that can be made to offer healthier
options for those looking to start 2014 on a high.
One area that is growing in custom year-on-year is the
herbal and fruit infusion market – figures from June 2013
show that sales in this market are up 18% on the previous
year as British consumers are increasingly looking for
something different.
Although traditional black tea and coffee will always be a
café and cupboard essential, consumers are also swapping
their usual cuppa for herbal options at different points of the
day. For instance many are choosing a calming, caffeine-free
camomile drink rather than their usual tea or coffee at night to
help them sleep.
Herbal and fruit blends can also be used in recipes and
cocktails for those wanting to get even more out of their
herbal infusions!
Most people have tried green tea at some point so it
makes a great new, yet reassuringly familiar addition to
a menu. Green tea has been used in traditional Chinese
medicine for centuries and it is high in antioxidants. The
calorie free beverage is also mild and mellow in taste making
it refreshing and easy-to-drink which will appeal to a large
range of customers.
For those who like their green tea with something extra,
a blend like green tea with citrus is perfect as the natural
citrus oil flavouring provides an invigorating hot drink. Just
like green tea, a green tea with citrus blend has high levels of
antioxidants and hydrating properties.
A lemon, ginger and ginseng infusion is also a popular
choice, which uses only natural ingredients. It is caffeine
free, lively, warm and rejuvenating. Ginseng is considered
revitalising, lemon is associated with immunity and aiding
weight loss, while ginger has been linked to alleviating nausea
and stomach pain so it is an ideal drink for a New Year
health kick.
Light, soft and soothing, camomile is a firm favourite from
the infusions family of teas. Caffeine free camomile is an ideal
January addition as it’s light, soft and soothing with a naturally
sweet, honey-like flavour. It is known for its relaxing qualities,
which are ideal just before bedtime so could work well for
cafés which are open into the evening.
Peppermint is renowned for its digestive qualities so is also
a firm favourite amongst a health-conscious audience. The
light, minty and refreshing beverage is a little different to the
normal hot beverage offerings, rejuvenating and naturally
caffeine free.
For something a little fruity, why not consider a fruit
infusion, such as blackcurrant which is revitalising and creates
an energising and versatile drink – as well as being served hot
it can even be used in cocktails, ice teas, lollypops and mixed
with lemonade and topped with ice create a refreshing drink.
Although herbal and fruit infusions are one way to add
something new to your menu, you could also consider adding
decaffeinated options of your existing traditional offerings or
highlighting them further in January under a New Year health
kick promotion. For instance a decaf black tea will offer
a caffeine free alternative whilst still providing a taste that
customers are happy and familiar with. Similarly decaffeinated
coffee provides the same taste and can be used in different
coffee offerings. Ringtons’ decaffeinated Espresso coffee is
made from dark and smooth roasted Arabica coffee beans
and can be bought in sticks, or ground or bean for machinery.
For a sweet treat with lower saturated fat why not add some
biscotti biscuits to your menu? Still delicious but the low
saturated fat content makes them a little bit better for you!
More information: Ringtons Beverages, +44 (0)800 0461444
www.ringtonsbeverages.co.uk
Ringtons says that caffeine-free camomile is an ideal January addition as it’s light, soft and soothing
10/1
2 J
une 2
014
Rim
ini, I
taly
SP
EC
IAL
EV
EN
TO
RG
AN
ISE
D B
Y
ww
w.w
orl
do
fco
ffee-r
imin
i.co
mw
ww
.wo
rld
ofc
off
ee-r
imin
i.co
m
Sign up to the Essential Café twitter feed www.twitter.com/Essential_CafeEssential Café42
Yelp has developed a free Revenue Estimator tool, to give business owners an indication of how much revenue is generated by having an online business listing
They need a window into your business, a way of
communicating with you, whether it’s to praise you or tell you
something needs working on. A business with an effective
online presence is far more likely to get customers through
the door. In turn, a business which allows its customers a
voice will get them through the door and ensure they return
time and time again.
Create a visible, customer-friendly platformIt’s crucial for a business to be visible online. It’s important to
make it easy for customers to talk to you by making yourself
known on review sites, such as Yelp. In an increasingly online
sphere, people are keen to talk about your business on the
web, whether in a positive or negative light. Strategically, it
is far better to acknowledge this and open the floor to allow
them to talk to you, rather than only about you.
Creating an online profile allows you to be in control and
ensure potential customers have the correct information and
know all the best things about your business. Giving them the
power to have their opinions heard ensures they feel listened
to and valued, which will make them want to come back.
Even a bad first impression can be salvaged by taking the
time to respond and apologise, then complainers could (and
do) end up loyal customers.
Tell a storyPeople like to know about other people. Tell your potential
customers where you’re from and who you are, in order to
really connect with them. If you talk to them, they are far
more likely to want to talk to you and ultimately make that
all-important purchase decision.
Businesses can create an online journey for their
customers before they’ve even reached the door, without
having to spend vast amounts of money on more traditional
marketing methods. Creating a full website may not always
be right for every business, but maximising social media and
review sites really goes the distance in building an online
presence with a personality.
Bring your business to life with imagesYour online profile is the first thing potential customers will
see, so it’s vital to really bring it to life and give it a personality.
Images are a fantastic way to really showcase your business
and some research we carried out at Yelp indicates that
users stay over 2.5 times longer on business pages that have
photos on them compared to those that don’t.
Pick photos that are colourful and vibrant, and make sure
there are enough of them to really peak customers’ interest.
It’s also imperative to keep these photos up to date, so if
you’ve had a revamp or rebrand, be sure to pop up some
photos so customers new and old know exactly what
to expect.
Include as much information as possibleEven if a product or service sounds like the best thing since
sliced bread, if a customer can’t contact you because of an
out-of-date phone number, they’ll quickly think again. Any
online profile for your business must include updated contact
details at the very least. Additionally, include information on
other aspects such as pricing, business hours and nearest
public transport links. Make sure all details are easy to find
and that your profile is easy to navigate. Ultimately, ensure
you never leave your customers needing more information on
your services.
More information: Yelp www.yelp.co.uk
EssentialYelp
BUILDING YOUR ONLINE PRESENCE AND GIVING YOUR CUSTOMERS A VOICE
Elliot Adams, communications manager at Yelp, says that when it
comes to running a successful business, it’s of the utmost importance
to make your customers feel their opinions are being heard.
Register for free entry to Essential Café Live! at www.essentialcafelive.comEssential Café
Dawn Foods says that limited edition treats tailored around seasonal occasions – such as Valentine’s Day – are increasingly popular
Jacqui Passmore, marketing manager at
Dawn Foods, says: “Consumers today
love indulgent sweet treats and enjoy
them both on-the-go and as an eat-in
treat with a hot drink. For busy coffee
shops and cafés, however, baking
from scratch just isn’t a viable option.
As a solution, Dawn’s ready to serve
muffins, doughnuts and American style
cookies take away the hassle and help
operators easily enhance their range of sweet
baked goods to tempt consumers and keep them
coming back for more.
“In 2013 we witnessed the growing trend for sweet treats
to be more bespoke and full of multiple textures and flavours.
A great example of this was the rise in popularity of hybrid
products such as the ‘cronut’ and the ‘yumdough’. This
continued demand for something more distinctive is due to
consumers’ busy lifestyles that spark a need for a nostalgic,
yet original, purchase that is emotionally and comfort-driven.”
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
6317 EC Ad FULL PAGE - THREE AW_A4 12/11/2012 12:51 Page 1
After all, increasing numbers of your existing and prospective
customers are now more than ever, likely to be ethical buyers
who are discerning in what they buy and the environment in
which they spend their time.
Hotel Stuff is a leading supplier of new custom sustainable
and recycled furniture to the café, hotel and hospitality
industry and are in the maelstrom of growing interest from
customers grasping the concept of sustainable furniture.
Breathing new life into recycled products from cafés and
hospitality environments when they refurbish, Hotel Stuff is
able to offer a huge range of quality recycled furniture. The
high quality finish and end result is achieved through careful
refurbishment and attention to changing trends in the café
and hospitality market reflected in a wide choice of fabrics,
soft furnishings and furniture styles. This has come about
not only because of the bite of the recession of recent years
where upcycling proves a cost effective approach, but it is
environmentally friendly too. What could be better than calling
a halt to waste units filled with discarded, perfectly
good furniture?
Complementing huge stocks of recycled contract
furniture, Hotel Stuff also commission new lines of custom
built furniture made from soft rubberwood derived from
latex producing trees. Latex is of course used to produce all
rubber-based products that can be found around the globe.
Once the latex has been drained from the tree, after a
usage of around 26-30 years, the tree is considered to be
waste and is felled with a new tree planted in its place. This
therefore presents an opportunity to create new durable
furniture using wood that will not deplete vital resources and
whose sole existence is not
only to produce furniture.
Hence the concept of
sustainability is well used by
re-using something that would
have otherwise gone to waste.
Rubber wood (or Hevea
Brasiliensis) is a member of
the maple family and is ideally
suited to this purpose, as it is
a stable and close grain wood,
which means that it contains a
low water content of between
8-10%. During the kiln drying
process it is easily controlled
and has very little shrinkage.
This ensures minimal
movement either during the
manufacturing and assembly stage or as a finished product
situated in a centrally heated environment or directly adjacent
to a radiator. It is not indigenous to the UK and given the
demand for latex to create rubber products supplies are
readily available to cope with demand.
As part of this sustainable strategy, through Hotel Stuff’s
sister company, Pub Stuff, a range of environmentally friendly
sanitisers have been produced without the incorporation
of ION 5, a chemical agent that is not only harmful to the
environment, but also gradually destroys the veneer and finish
of the tables they are used upon. They are often described
as ‘hard surface’ cleaners but most owner/managers won’t
realise the extent of their destructive impact on varnish.
Prolonged reliance on this as a method of cleaning results
in the varnish beginning to soften and break down easily
identifiable by the ‘white bloom’ or flaking or sticky varnish on
the furniture.
So for cafés, hotels, and hospitality venues, for whom
sustainability is both an important part
of their business culture as well as
being important to their customers,
making it a fundamental aspect of the
design of the business can be achieved
easily and to great effect.
More information: Hotel Stuff
+44 (0)1295 758536
www.hotelstuff.co.uk
Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café
Pub Stuff’s stylish ‘Button Top Stools’
51
EssentialFurniture Sustainability
MAKING SUSTAINABILITY PART OF THE DESIGNSally Huband, a director of furniture supplier Hotel Stuff, says that
in the busy world of cafés, hotels and hospitality, moves are afoot
towards embracing ethical buying when considering operators’
furniture options.
Rubber wood is a member of the maple family
THECOMPLETEPACKAGE
March 4, 2014 will witness the return of the Essential Café Trade awards and Gala dinner. Following on from the highly successful first awards, the Trade award initiative has now been combined with our new trade show Essential Café Live! and will take place at Sandown Park, theevening before the trade show on March 5
AWARDS
The trade show that the café, coffee shop and hospitality sector has been waiting for has arrived! Affordable, accessible and designed to offer maximum benefit to visitors and exhibitors alike, Essential Café Live! takes place on March 5, 2014 and is set to transform the trade show experience for the hospitality sector
TRADE SHOW
Essential Café has now gone even further and launched a mobile app for apple and android smartphones and tablets, So don’t delay any longer and keep all your digital copies of the magazine in one place. Search for “Essential Café Magazine” on your app store now and downloadit completely free
APP
EssentialCaféMAGAZINE
w w w. e s s e n t i a l c a f e l i v e . c o mt w i t t e r : @ e s s e n t i a l _ c a f e
THECOMPLETEPACKAGE
March 4, 2014 will witness the return of the Essential Café Trade awards and Gala dinner. Following on from the highly successful first awards, the Trade award initiative has now been combined with our new trade show Essential Café Live! and will take place at Sandown Park, theevening before the trade show on March 5
AWARDS
The trade show that the café, coffee shop and hospitality sector has been waiting for has arrived! Affordable, accessible and designed to offer maximum benefit to visitors and exhibitors alike, Essential Café Live! takes place on March 5, 2014 and is set to transform the trade show experience for the hospitality sector
TRADE SHOW
Essential Café has now gone even further and launched a mobile app for apple and android smartphones and tablets, So don’t delay any longer and keep all your digital copies of the magazine in one place. Search for “Essential Café Magazine” on your app store now and downloadit completely free
APP
EssentialCaféMAGAZINE
w w w. e s s e n t i a l c a f e l i v e . c o mt w i t t e r : @ e s s e n t i a l _ c a f e
44_CafeLive.indd 44 28/10/2013 18:01
THECOMPLETEPACKAGE
March 4, 2014 will witness the return of the Essential Café Trade awards and Gala dinner. Following on from the highly successful first awards, the Trade award initiative has now been combined with our new trade show Essential Café Live! and will take place at Sandown Park, theevening before the trade show on March 5
AWARDS
The trade show that the café, coffee shop and hospitality sector has been waiting for has arrived! Affordable, accessible and designed to offer maximum benefit to visitors and exhibitors alike, Essential Café Live! takes place on March 5, 2014 and is set to transform the trade show experience for the hospitality sector
TRADE SHOW
Essential Café has now gone even further and launched a mobile app for apple and android smartphones and tablets, So don’t delay any longer and keep all your digital copies of the magazine in one place. Search for “Essential Café Magazine” on your app store now and downloadit completely free
APP
EssentialCaféMAGAZINE
w w w. e s s e n t i a l c a f e l i v e . c o mt w i t t e r : @ e s s e n t i a l _ c a f e
THECOMPLETEPACKAGE
March 4, 2014 will witness the return of the Essential Café Trade awards and Gala dinner. Following on from the highly successful first awards, the Trade award initiative has now been combined with our new trade show Essential Café Live! and will take place at Sandown Park, theevening before the trade show on March 5
AWARDS
The trade show that the café, coffee shop and hospitality sector has been waiting for has arrived! Affordable, accessible and designed to offer maximum benefit to visitors and exhibitors alike, Essential Café Live! takes place on March 5, 2014 and is set to transform the trade show experience for the hospitality sector
TRADE SHOW
Essential Café has now gone even further and launched a mobile app for apple and android smartphones and tablets, So don’t delay any longer and keep all your digital copies of the magazine in one place. Search for “Essential Café Magazine” on your app store now and downloadit completely free
APP
EssentialCaféMAGAZINE
w w w. e s s e n t i a l c a f e l i v e . c o mt w i t t e r : @ e s s e n t i a l _ c a f e
44_CafeLive.indd 45 28/10/2013 18:01
Register for free entry to Essential Café Live! at www.essentialcafelive.comEssential Café
Wildflower Café opened for business in London’s fashionable Notting Hill on November 9 last year
Give us a brief history of the business to date?
“We had the idea for two years but we were very hesitant
to make that first step. My sister, brother and I spent a long
time discussing all the ideas, going on courses on floristry,
business and food so we were all on an even footing when
it came to discussing how the business would and could
work. What we completely underestimated was how long
it would take to find a site. We cast the net rather wide and
assumed something would come up in a couple of months
but in the end it took us almost a year to find the Chepstow
Road site. The process of moving in was also something we
totally underestimated, we assumed a few weeks but it took
a few months! Once we were in we were very lucky to have a
wonderful shopfitter, Michael Pich, with a wonderful team so I
was able to focus on the impending opening.”
Tell us about the café.
“The café opened on November 9, for brunch, reassuringly
on our first brunch we had a queue out the door. Since then
a lot has changed and we are still learning every day. For
example, we discovered that though we pride ourselves on
being female and waistline conscious it was important to
always have items on the menu that were a little heartier. Our
floristry has changed significantly as well. We now focus on
beautifully planted arrangements rather than cut bouquets.
That element works better in terms of our environmental
philosophy as well and we all love hunting out antique vases
to plant up. It’s far nicer to sell something that will last and
flourish for months rather than days.”
What did your business plan consist of?
“Mostly it consisted of hours of being frustrated at Microsoft
Excel. Why we are not all taught a GCSE in Excel is beyond
me. In all seriousness, the business plan was very difficult. I
spent days examining the practices of businesses that were
in any way similar to ours and asking for feedback from
people with more experience than I had. I sat for a total of
27 hours outside the site in my car counting the number of
people who walked by at different times on different days.
Projections were definitely the most difficult. I ended up
creating five scenarios, projection wise, ranging from best
case scenario to the worst.”
Tells us about the team, who works with you?
“The first person to come on board was Nico. We went to
Leiths together and had worked on a few private catering
jobs together since then and he always produced the most
wonderful food. I remember him telling me off once on a job
for not having identical numbers of caviar eggs atop a row
of canapés and though I was annoyed by being told off, I
really admired how much he cared about the little things. We
had stayed in touch so as soon as I had the site secured I
arranged to have supper with him and offered him the job
there and then. The search for everyone else was far less
straight forward, but we had a lot of help and guidance from
our alma mater Leiths and our kitchen is almost entirely
staffed by Leiths alumni. Front of housers come from far and
wide and are a charming bunch, but in particular we were
incredibly lucky to find Matt, who manages the café alongside
me. A man of many talents he has also built our website, his
coffee skills have created a game amongst the staff where we
challenge him to ‘free pour’ us difficult designs. So far he has
succeeded with ducks, swans, lotuses and squirrels.”
How is business currently?
“Business is good, we just had our busiest weekend yet with
120 brunches and 40 suppers. It can be frustrating at times
as after a month a lot of people are still not aware of our
evening menu, but hopefully that will become
increasingly apparent.”
54
EssentialCounter Culture
TAKE A WALK ON THE WILD SIDELeila Latif, together with her two siblings, opened the Wildflower café
in London’s fashionable Notting Hill in November last year. Essential
Café takes a look at this family affair.
Matt is regularly challenged to ‘free pour’ difficult designs
Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café
As the name of the establishment suggests, flowers play a large part in the interior design
Why did you decide to mix the food and drink offering
with flowers?
“We grew up on a farm and we only consumed food
or had flowers that we grew on the farm so the
combination always seemed very natural
to us.”
Tell us about some of your best sellers
(food & drink including the coffee
you serve)
“At brunch we still definitely mostly do full
English breakfasts but we were surprised and
delighted to see that (our favourite) kedgeree is always
hot on its heels. During the week we sell a lot of our steak
sandwiches and falafel wraps and the green leaf
and edible flower salad is a very popular side.
Drinks wise it seems that everyone loves a flat
white and on the weekend the blood orange
bucks fizz has proved a big seller. Also we
found ourselves selling more hot chocolates
that we expected so we upped our game
and now do a lightly spiced rich hot chocolate
using 70% valhorona chocolate.”
You only use ingredients in season, what
advantages/challenges does this offer?
“The advantage of using ingredients in season is
that (aside from the environmental impact) they
actually taste of something. The downside
is that because of the nature of food in the
supermarkets, people can sometimes be
unaware of the seasons of produce and
therefore not really understand why we
don’t have strawberries in our Eton mess
in November. However, I do think people are
becoming more aware of this and hopefully using
exclusively seasonal produce will become the norm
for everyone.”
Do you have a very mixed customer base
or a more targeted visitor profile?
“Our customer profile is very mixed but
looking around the area before we moved
in we really wanted to provide a place that
was very woman friendly. That seems to have
paid off as we get a large number of women,
both by themselves and in groups.”
How do you see the UK coffee/café scene developing in
the coming years in particular for independents
with a strong identity like your business?
“It’s a struggle, because people like familiarity
and chains provide low risk for customers.
However, we have found that in Notting
Hill people do recognise the merits of
independent cafés. Though that is not to say
all independent cafés are wonderful. I recently
ate at one and was given a Nescafé coffee
and a quiche with cut up hot dogs in it. However,
when you really work to make sure everything you do,
from the fishermen catching your fish, the sourcing of your
coffee beans and the chairs that your customers sit it in is
top notch, the Internet allows that information to be passed
on fast and so the rewards of really caring can be
reaped.”
If you could sum up the philosophy
behind your business in one paragraph
what would it be?
“I think it’s quite simple. We care about
every detail and want to create something
that everyone working here is proud of but
this isn’t our restaurant, it’s our customer’s
restaurant.”
Do you use social media platforms to
communicate with your customers?
“We have done. I’ve been very inspired
by The Dolphin and Mangal 2 on Twitter.
Though we could never hope to be as
hilarious as they are and, unlike them, we
do use social media to let people know our
menus. I’ve tried to include a little wit as well.”
Do you get involved in local events and
promotional opportunities?
“We’ve really enjoyed helping out at local events. We’ve
hosted wine tastings for local producers and
provided canapés for community parties, which
has been great fun. Getting to know our
neighbours is undoubtedly the best part of
the process.”
What is most challenging and what is
most rewarding about what you do?
“The most rewarding thing is when, after only
a few weeks, we find ourselves with regulars.
There is nothing better than seeing someone for lunch
very day, knowing their favourite dishes and having
a friendship develop between them and the
staff. The most challenging is changing our
supper menu every day. Continually devising
dishes in collaboration with our suppliers
is a lot of work but I think it’s worth it. I’m
a trained chef and so I spend a lot of time
brainstorming dishes with the kitchen team
but it’s always great fun.”
What is it like having three siblings on the team?
“It’s amazing. My brother and sister are my best friends and
we are always 100% honest with one another,
which in a work environment makes things
much easier. Obviously we disagree from time
to time, but the best part about siblings is
that we don’t hold grudges and move
on instantly.
More information: Wildflower Café
+44 (0)207 7929594
www.wildflowercafe.co.uk
55
EssentialCounter Culture
Working for you every month...
Call the Essential Café team for more information, or to receive your free regular monthly edition on 01634 673163
EssentialCaféMAGAZINE
A fresh approach to the industry May 2013 issue
ENHANCE YOUR CAPABILITIES
from Franke Co�ee Systems. T it easy to use: at the touch of a button you can produce a perfect co�ee classic or a delicious hot/cold milk foam beverage. Perfect milk foam in the desired consistency. A fully automatic co�ee solution that appeals to all of the senses. Upsell to new product o�erings through mouthwatering visuals.
Franke Co�ee Systems UK Limited | 18 Handley Page Way | Old Parkbury Lane | Colney Street | St Albans | Hertfordshire | AL2 2DQ
fm.franke.com
CaffeCulture_168x240_def.indd 1 03.04.13 16:44
BEAN-TO-CUP MACHINES:AUTOMATIC MACHINE ROUND-UP
BAKE-OFF PRODUCTS:HASSLE FREE TASTY TREATS
AVEX PREVIEW:A FULL PREVIEW OF THIS VENDING SHOWCASE
INSIDE
front cover.indd 1 28/05/2013 16:42
EssentialCaféMAGAZINE
A fresh approach to the industry June 2013 issue
SWEET OFFERINGS:TEMPTING AND TASTY TREATS
DISPLAY CABINETS:THE BEST STORAGE AND PRESENTATION OPTIONS
TEA:IT’S TIME FOR TEA!
INSIDE
Essential Café Live! A NEW TRADE EXHIBITION
Cover.indd 1 28/06/2013 09:47
EssentialCaféMAGAZINE
A fresh approach to the industry July 2013 issue
TRADITIONAL MACHINES AND GRINDERS:A MASSIVE MOUNTAIN OF MARVELOUS METAL
PACKAGING AND DISPOSABLES:FIRST-CLASS PRESENTATION PRODUCTS
SAVOURY SNACKS:SUPER SAVOURY SERVING SUGGESTIONS
INSIDE
Inspiring interview about Australia’s best selling 100% natural sweetener created specifically for café’s and baristas
SWEET PHENOMENON HITTING THE UK CAFE SCENE
Cover.indd 1 02/08/2013 16:23
EssentialCaféMAGAZINE
A fresh approach to the industry August 2013 issue
SUPERB SYRUPS:HIT NEW HEIGHTS IN FLAVOUR
WATER TREATMENT:GIVE YOUR H2O A HELPING HAND
ESSENTIAL CAFÉ LIVE!:TRADE SHOW LATEST
INSIDE
“Your Partner in Foodservice Disposables”
Cover.indd 1 22/08/2013 13:28
Project4_Layout 1 17/10/2013 11:16 Page 1
EssentialCaféMAGAZINE
A fresh approach to the industry October 2013 issue
ETHICAL TRADING:SUSTAINABLE AND ENVIRONMENTALLY SOUND SOLUTIONS
SOUPER SUGGESTIONS:WARM UP YOUR TAKINGS THIS WINTER
CASE STUDY:EUPHORIUM BAKERY LIGHTS UP THE CITY
INSIDE
Burco cover.indd 1 22/10/2013 14:03
EssentialCaféMAGAZINE
A fresh approach to the industry September 2013 issue
AUTUMN LEAVESTAKING TIME FOR TOP QUALITY TEA
HOT CHOCOLATE SPECIALRICH PICKINGS AVAILABLE IN THIS SECTOR
BEAN-TO-CUP COVERAGE THE AUTOMATIC CHOICE FOR YOUR B2C NEEDSIN
SIDE
EnhanceYourCapabilities
TakeControlOf YourMachine
FM800FoamMaster
The Art Of Excellent Coffeemaking
FC_Franke.indd 1 25/09/2013 16:54
DOWNLOAD THEESSENTIAL CAFÉ APPON ALL APPLE AND ANDROIDDEVICES NOW!
EssentialCaféMAGAZINE
A fresh approach to the industry November 2013 issue
The New Generation
Telephone 01895 816100 or visit www.wmf.uk.com
WMF 8000S
Heralding an exciting new era of coffee excellence
Cover.indd 1 26/11/2013 16:39
Essential cafe Full Page.indd 2 27/11/2013 11:52
Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café 57
EssentialProducts in association with www.rainforest-alliance.org.uk
PRODUCT NEWSFOR THE LATEST INDUSTRY DEVELOPMENTS
Irish artisan baker, Broderick’s has launched a mixed box
of Broderick’s indulgent chunky cupcakes, all of which are
based on its legendary Broderick’s bars. Each box has 16
cupcakes, including Belgian chocolate brownie cupcakes,
white chocolate & roasted peanut cupcakes, Rocky Road
cupcakes and Tiffin cupcakes.
Aimed at the foodservice sector, the ‘thaw and serve’
cupcakes are hand-finished with pieces of Broderick’s bars.
They are all hand-made from scratch, using real Irish butter,
Belgian chocolate and Broderick’s closely guarded
caramel recipe.
Barry Broderick, co-founder of the Broderick’s brand,
Tullford Point of Sale Ltd37 Europa Way, Martineau Lane, Norwich, NR12ENT: +44 (0)1603 629649F: +44 (0)1603 630186email: [email protected]: www.tullford.co.uk
PREVENTION AND MAINTENANCE
3M United Kingdom Plc3M Centre, Cain Road, Bracknell, RG12 8HTT: +44 (0)845 6025237 email: [email protected]: www.3M.co.uk/filtration
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
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