Café Life Magazine - Issue 129 - Summer 2026

The always evolving world of coffee machines goes under the spotlight this issue. It’s an especially important area for new operators and independents – balancing the need for theatre and style with practicality and speed. And with modern technology pushing the boundaries of excellence, we assess the modern market.

LIFESTYLE

4 Original Baker insight into snap customer decisions

6 Congrats to Costa’s Global Barista of the Year

8 The Spring/Summer range is here, from Delice de France

10 NESCAFÉ® gives us the lowdown on drink expectations

12 With Aussie air, Wood Fired Co ee is sure to impress

14 Get on board the Cupper’s Journey to excellence

16 Mont58 co ee is all about sustainability and connection

18 It’s competitive but Betta protein drinks are in the game

20 A taste of Africa in Carmarthenshire: Baobab Cymru

COFFEE MACHINES

22 Fracino on increased street food expectations

26 Cimbali Group UK looks at the role of co ee across retail

30 Always ahead of the curve, Franke launches New A Line

34 A agship London showroom is a perfect base for Miko

36 Independents need to think about convenience, with illy DESSERTS & ICE CREAM

38 Love Struck explains how blended drinks are all the rage

42 A standout o ering from Central Foods: Menuserve

44 The Suncream selection is well-curated and pro table

44 This giant tiramisu has made history

46 Premium sweet treats are a menu priority at Tipiak

50 La Lorraine shows you how to build a smarter operation

SHOPFITTING & DESIGN

54 For ice-making equipment, Hoshizaki has the expertise

56 Panasonic delivers for both independents and chains

58 Inside and outside, Nisbets caters to every requirement

REGULARS

60 Index & Supplier listings

It’s that time of year where desserts & ice cream command menu focus, which also brings into play iced drinks and the crucial equipment required.

And finally, our lifeSTYLE opening section celebrates award winners, exciting food ranges, roasters setting the standards and so much more.

Alex Bell - Editor

STYLE

Making your mind up!

New insight suggests most café customers make product decisions within five to 10 seconds – and simpler menus are the way to go.

EASY DOES IT

Café operators may be significantly overestimating how much time customers spend choosing what to buy.

Data from The Original Baker suggests that most purchasing decisions at the counter are made within five to 10 seconds, with customers relying on instinctive judgements rather than deliberate comparison.

The finding reflects well-established behavioural science, often referred to as ‘System 1 thinking’ – where decisions are quick, automatic and driven by visual cues, familiarity and perceived value. In this mode, the brain is not optimising for the ‘best’ choice but the easiest one.

In busy café and FTG environments, this behaviour is intensified by queues, time pressure and cognitive load. Customers are not reviewing every option. Instead, they follow a pattern of rapid visual scanning > instant filtering > low-effort selection, typically defaulting to what feels most immediately understandable. This creates a growing mismatch between how menus are designed and how customers actually choose.

Products are effectively competing for attention in a narrow window, where visibility and clarity outperform variety.

“Many cafés are still designing menus as if customers are taking time to compare,” said Kevin Walton, head of marketing at The Original Baker. “In reality, most decisions happen almost

instantly. If a product isn’t understood at a glance, it’s often missed.”

DECISION FATIGUE

The findings also align with the principle of choice overload, where too many options increase cognitive effort, reduce confidence and lead to decision deferral. In practice, this means larger menus don’t expand sales – instead compressing them into a smaller number of safe options.

There is also evidence of decision fatigue at peak periods. As customers move through queues and make multiple micro-decisions (what to eat, what to drink, eat-in or takeaway), their willingness to process complexity declines further. At the counter, they are primed to choose quickly, not explore.

The three consistent drivers of conversion at the counter:

● Clarity: Instantly understood products reduce cognitive effort.

● Familiarity: Recognisable formats act as mental shortcuts, increasing purchasing confidence.

● Visual quality: Colour, glaze, structure and finish act as immediate signals of value.

Together, these factors reduce what behavioural economists would describe as ‘friction cost’ – making it easier for the customer to move from consideration to purchase.

This is becoming increasingly important as cafés face rising costs. With margins under sustained pressure, operators are being forced to focus not just on range but on productivity.

Streamlining the menu is not simply about operational simplicity; it is a direct lever for improving commercial performance. A tighter, more focused range increases product visibility, reduces waste and ensures each item has a clearer role in driving sales.

“The cafés performing best aren’t offering more choice – they’re reducing friction and making it easier for customers to say yes,” added Walton.

This reflects a broader shift, where speed, clarity and simplicity are becoming key drivers of performance. As outlined in The Original Baker’s wider work on improving sales, operators who align their offer with real customer behaviour are seeing stronger and more consistent results.

Visit theoriginalbaker.co.uk.

Summer SIP INTO

Scan HERE

To download our Spring / Summer 2026 Magazine

Explore the summer 2026 trends and curate a standout menu with the SIMPLY range.

The world in his hands

Charlie Denton, who works at Costa Coffee’s Wakefield Drive Thru, has been crowned Global Barista of the Year 2026, marking the first time a competitor from the UK & Ireland has taken the top title since 2017.

The 16th Global Barista of the Year competition brought together six finalists from Costa Coffee markets worldwide, including the UAE, Poland and China.

Over four rounds, competitors were assessed on technical skill, consistency, creativity and the ability to deliver quality coffee under pressure.

Judges praised Denton’s technical precision, creativity and passion for coffee, with his signature creations – a Caramelised Banana and Date Latte and iced variation – demonstrating both innovation and personal flair.

Having worked at the Wakefield Drive Thru Costa Coffee store for six years, he is a familiar face to local customers, known for his highquality coffee craftsmanship and customer service.

The global final, held on 24-25 March at Protein Studios in London, forms part of Costa Coffee’s ongoing commitment to recognising and developing barista talent across its international network.

“Winning the Global Barista of the Year is an incredible honour,” said Denton. “Each cup I serve is made with care, and this journey has been about celebrating the creativity and passion that goes into every coffee. I’m proud to represent Wakefield and share my love of coffee on a global stage.”

Denton will now embark on an international trip to one of Costa Coffee’s global markets.

"Each cup I serve is made with care, and this journey has been about celebrating the creativity and passion that goes into every coffee."

Daniel Snowden, head judge at the Global Barista of the Year Competition and operations excellence deployment manager EMENA at Costa Coffee, added: “This year’s finalists were extraordinary, showcasing skill, creativity and heart in every round. Charlie stood out not only for his technical expertise but also for the precision in every coffee served. It’s a joy to celebrate the dedication and talent of Costa Coffee’s baristas worldwide.”

Second place was awarded to Mary France Mercader, a 31-year-old barista from Costa Coffee’s Dubai Mall Fashion Avenue store, while third place went to Kyle Fu, a 32-year-old barista from Hangzhou East Railway Station in China.

Sustainable Packaging Without Compromise

Sustainable Packaging for Wholesalers & Food Businesses

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Hot & Cold Cups – Double & single wall options for all beverages Soup Containers, Salad Bowls & Trays –Leak-resistant, sturdy packaging Cartons, Noodle Boxes & Meal Packs –Secure, practical, and sustainable Sustainable Cutlery, Skewers & Chip Forks – A responsible alternative to plastic

Bake a wish!

Here’s Delice de France’s insight on the biggest bakery trends, as it looks to take advantage with a new spring/summer range.

OUTSIDE THE BOX

Leading supplier of bread, bakery and FTG, Delice de France has launched its Spring/Summer 2026 Catalogue, unveiling 47 new products across bread, patisserie, snacking and chilled.

It demonstrates a continued mission to build on its bakery expert status by adding complementary products outside of the category. This year’s catalogue sees Delice launch sandwich fillings, pizza toppings, spreads and soup, enabling customers to drive more value from their range and simplify ordering processes.

With handheld bakery snacking continuing to drive growth and value for operators, Delice has looked to cuisines from around the world to meet demand. Taking inspiration from the Caribbean are five savoury Jamaican Patties in Beef, Chicken, Lamb, Vegetable and Jerk Chicken varieties. Meanwhile, a duo of savoury, Scandiinspired hand-twisted Knots in Spinach & Feta and Pepperoni & Cheese present a standalone snack or premium sandwich carrier to elevate lunch.

Also on board is the Chicken Curry Slice in an aromatic sauce, a Chilli Beef and Cheese Slice, as well as a Chicken Bake and Cheese & Onion Bake.

CHILLED EXPANSION

Last year, the business extended into chilled FTG with sandwiches, wraps and heat-to-eat products, launched under its Delice to Go sub-brand.

Following customer feedback that they were seeking more flexibility with sandwich fillings, Delice de France is bringing five bestselling varieties to market, available in 1kg tubs. They are hand-mixed, enabling greater consistency, available in Coronation Chicken, Tuna Mayonnaise, Mixed Cheese & Spring Onion, Egg Mayonnaise and Chicken Mayonnaise. A smooth and versatile vegetable fat spread – Bebo Butterich – is also on-stream, making Delice de France a one-stop-shop for sandwich needs.

Delivering exceptional bread products is Delice de France’s heartland and this year is no exception. The company is tapping into the increased demand of US-style comfort foods with a septet of fully baked bagels (available in Plain, Sesame, Poppy Seed, Multigrain, Everything, Cheese & Jalapeno and Veggie varieties).

Elsewhere in bread, the new Multiseed Sub Roll Hinged Cut is an 8-inch product featuring a soft, wheatbased interior with a lightly crisp crust, convenient hinged cut for easy filling, topped with a nutritious mix of golden linseeds, millet seeds and black poppy seeds. In addition, Multi-Grain Country Roll is a rustic offering baked to a golden finish with a hearty and wholesome character.

TEMPTING TREATS

Leading Delice’s treat products is a trio of Pastry Swirls in Maple & Pecan, Vanilla and Cinnamon & Hazelnut varieties. Consumer testing found 74% of respondents thought the range matched ‘very well’ with what they look for in a sweet treat1. Tapping into the trend for lighter bites, there’s a trio of mini muffins in Blueberry, Sicilian Lemon Curd and Chocolate Chip. With apple ranking as a key flavour in 2026, Delice is launching an Apple

Cake with Butter Crumbles. It’s moist and tender, topped with buttery crumbles for a satisfying crunch. The natural sweetness blends with the rich, soft cake base for a balanced texture. Delice also tap into bakery trends. For example, a Cheese Bretzel – pretzel knot featuring a chewy interior and lightly glazed crust for a distinctive finish – and Funfetti Crodot, finished with a pink coating flavoured with strawberry. The layered pastry contrasts with the sweet outer glaze, creating a rich and indulgent bite.

Thierry Cacaly, Delice de France CEO, said: “Each year we challenge ourselves to go bigger and better with our Spring/Summer launch and the team have outdone themselves this year. Whether it’s standout treats or expansions in chilled that will help our customers drive sales, we have once again grown stronger and can’t wait to hear what our customers think.”

The catalogue is available now at delicedefrance.co.uk/catalogue-69. (1) Delice de France x Vypr 2026

Our new Feel Snug hot cups and food containers are made from bamboo. Available now

Raising the baR

George Burrell, senior brand manager at NESCAFÉ

Core Coffee, expands on how expectations around quality are reshaping the UK independent scene.

BEATING HEART

Independent cafés have always played a vital role in local communities. They are built on familiarity, personality and genuine human connection. While those foundations remain essential, they are no longer enough on their own. In terms of where consumers choose to spend their time and money, coffee quality is now a defining factor.

Our research shows that 85% of UK consumers consider this to be

important when deciding where to eat or drink, second only to food quality1. That’s a clear signal of how central coffee has become to the overall proposition.

What’s particularly striking is that coffee’s influence extends well beyond those who actively drink it in cafés. Even among noncoffee drinkers, 70% view its quality as a marker of a venue’s overall standards2.

Today’s café customer is more informed and more demanding. They’re not just comparing one independent operator to another; they’re benchmarking against coffee chains, specialist shops and even supermarkets. Just over half of consumers believe they can get better-quality coffee elsewhere, while 57% say it tastes better in other venues3. This highlights just how far expectations have shifted and why independents need to respond to remain competitive.

But within that challenge lies a real opportunity. Independents already have strengths that larger competitors often struggle to replicate, such as atmosphere, service and community connection. When you combine those with a high-quality coffee offer, that’s when you create a truly compelling reason for customers to return.

CHANGING EXPECTATIONS

Bean-to-cup coffee is strongly associated with quality, richer flavour and a more premium experience. Importantly, consumers are also willing to pay

more for this – typically between 25p and £1 extra4.

Products such as NESCAFÉ® Barista offer the reassurance of a trusted, recognisable brand, alongside the elevated experience.

What we’re seeing from operators is that bean-to-cup solutions like NESCAFÉ® Barista are delivering benefits well beyond the drink itself.

At Boodles Café in North Hykeham, Lincolnshire, coffee has overtaken tea by a significant margin, now selling at roughly three times the volume, reflecting a broader cultural shift.

What’s important is that this move has been driven directly by customer demand. Boodles consumers are fans of smoother, less bitter coffee, and when the café delivered that with

NESCAFÉ® Barista, the response was immediate.

In the case of Arches Café in East London, the challenge was about evolution rather than transformation. It’s a traditional ‘caff’ with a strong identity, and the goal was to enhance the coffee without losing authenticity. As the owner highlighted, customers now expect barista quality everywhere, and that’s become the baseline.

And at Sheila’s Café in London, coffee is the bestselling item, playing a central role in driving footfall throughout the day. When they trialled NESCAFÉ® Barista, they saw clear signs of customer satisfaction, whether from direct feedback or simply in the number of empty cups returned.

Bean-to-cup helps deliver quality and value. When you get that balance between consistency and price, you create a foundation for repeat visits.

MESSAGE IN A CUP

One of the key themes that comes through strongly is the importance of authenticity. Independent cafés are loved for who they are, their history, their people and their role in the community.

The goal isn’t to change that. It’s about evolving in a way that reinforces and strengthens it. In many cases, upgrading the coffee enhances the overall experience, allowing cafés to meet modern expectations while staying true to their roots.

As expectations continue to rise, operators that succeed will be those that recognise coffee is a powerful tool – one that can elevate the offer, strengthen identity and reinforce an independent cafe’s place at the heart of the community.

(1-4): Human8 survey, Oct 2025

From the beach!

Australia is renowned for its natural resources and beauty, and one of its own brands is bringing an idyllic approach to the UK drinks scene. Welcome, Wood Fired Coffee.

EARLY DAYS

A family-owned Australian coffee brand renowned for its traditional wood-roasting technique and smooth, bold flavour is entering the UK market, offering a unique point of difference for foodservice partners.

Driven by Mark Pupo’s lifelong passion, each batch of Wood Fired Coffee is slow-roasted in a custommade roaster, fuelled by a blend of Ironbark, Yellow Box and Mahogany hardwoods. Unlike conventional gas roasting, the process uses no gas or chemical accelerants, helping to preserve the purity of the beans.

Founded in the early 2000s on Sydney’s Northern Beaches, Wood Fired Coffee began as a family-run business led by Pupo, who operated espresso bars across the region.

He set out to create a quality alternative to the mass-produced

European coffee that dominated the Australian market. In search of a point of difference, Pupo rediscovered the tradition of wood-fired coffee roasting and adapted it to create his own blend.

The brand quickly built a loyal following, leading to expansion into premium grocery and speciality retail. A national listing with Woolworths took it nationwide and allowed it to compete alongside household names.

“Coffee has always been a part of my life,” said Pupo. “From an early age I was captivated. I can clearly remember how that unforgettable aroma would make its way through my childhood home, summoning my loved ones to take part in their daily morning ritual. For me, it’s something to be savoured and never rushed. Good coffee takes time to make, and time to drink.

“I have Italian heritage, so I suppose it’s in my DNA but there was nothing

on the market with the flavour, balance and quality I was looking for, so I created it myself.”

CULTURE CLUB

A state-of-the-art facility uses a custombuilt wood roaster developed in partnership with Italian specialists. This enables Wood Fired Coffee to honour traditional roasting methods, while delivering the quality and consistency required to operate at scale.

With its place in the Australian market firmly established, the next step is UK expansion.

“Coffee culture is firmly established here – it is an exciting market with huge potential for authentic brands. Our growth since launch has been both humbling and, at times, hard to believe, but I think there are just a lot of people like me who truly love coffee. And our focus is simple: to offer

something genuinely different, made the right way.

“Cities like London, Manchester and Bristol have established specialty coffee scenes, so there’s a real understanding of craft, roasting and origin. Australian coffee culture already has a great reputation in the UK. It’s about bringing what works at home to a market that appreciates the same things.”

Pupo is seeing a big shift towards premiumisation, with consumers interested in quality, origin and how their coffee is produced. Value still matters but not at the expense of the overall experience or product.

“More people are also investing in better coffee at home, which has helped drive interest in specialty products and unique roasting methods,” continued Pupo.

“Sustainability is another major focus. Where products come from and how they’re made is important. At the same time, there’s an openness to trying something different, especially with an authentic story behind the brand and real people driving it.

“Unlike natural gas, wood is a renewable source, with carbon released during combustion broadly offset by carbon absorbed during regrowth. Using reclaimed wood reduces fuel transportation emissions and supports responsible forestry practices.”

TEAM EFFORT

In such a saturated market, achieving cut-through is a challenge – but Pupo sees the wood-fired roasting method as a point of difference.

“It’s a unique, chemical-free process that results in a coffee which

is smoother and naturally lower in acidity. Beyond that, our reputation has been built on consistency and delivering strong value while maintaining quality. Combined with distinctive branding and the globally recognised reputation of Australian coffee culture, we believe that gives us a strong platform to stand out.”

The Wood Fired Coffee focus is now on building the right partnerships with cafés and specialty retailers.

“Looking ahead, we’d love to collaborate with independents and like-minded larger groups. For us, it’s less about scale and more about alignment – we are seeking partners who are passionate about coffee and a strong customer experience.”

PRODUCTS INCLUDE:

● Wood Fired Coffee Beans & Ground: A sweet, soft, honey-like flavour blended with hints of subtle caramel and nutty roasted tones. Varieties are South America Arabica, Africa Arabica and Southeast Asia Robusta.

● Wood Fired Coffee Organic: Creamy in texture, displaying robust toffee honey flavours underlined by buttery dark chocolate.

● Wood Fired Coffee Decaf: Smooth and creamy with honeyed notes of nutty dark chocolate.

Wood Fired Coffee works with cafés, restaurants and foodservice operators. Contact kevin@ thegourmetbrandcollective.com.au.

Slowly does it…

Cupper’s Journey launches premium African speciality coffee range to the UK hospitality sector.

PERFECT MARRIAGE

A new British coffee brand, Cupper’s Journey, is set to make its debut in the restaurant and café sector, introducing a curated collection of premium singleestate and single-origin African coffees.

It’s launching with a premium range of speciality coffees, each sourced from exceptional estates across Africa including Ethiopia, Rwanda, Burundi, Kenya, Zambia and Uganda. Each one has achieved a cupping score of 84 or above under the Speciality Coffee

Association (SCA) grading system. The collection showcases the diversity of African coffee, with distinct flavour profiles reflecting each origin. Highlights from the range include:

● Bekele Kachara, Ethiopia (£14.85/250g) – lightly roasted single-estate option with notes of almond and tropical fruit (cupping score: 88).

● Rwamatamu, Rwanda (£14.85/250g) – medium-light & naturally processed with

berry-like acidity and creamy mouthfeel (cupping score: 88).

● Silverback, Uganda (£14.85/250g) – delicate fruit sweetness with strawberry notes and undertones of malt, nutmeg and dark chocolate (cupping score: 86).

Developed by husband-and-wife team

Colin and Sarah Hall, Cupper’s Journey is rooted in the principles of the slow coffee movement, championing quality and origin-led storytelling.

MICRO MANAGEMENT

Co-founder, Colin Hall, said: “We created Cupper’s Journey to shine a light on the African coffee scene and people behind each cup. After years of seeing high-scoring coffees overlooked, we hunted down the best micro-lots we could find, curating a collection of single-estate and singleorigin coffees. Each one has a high cupping score, offering something genuinely distinctive.”

Designed with both retail and hospitality in mind, it is suited to

cafés, hotels and restaurants looking to elevate their offering. The brand also supports hospitality partners with equipment, including the Hiroia Hikaru V60 Smart Brewer, enabling a consistent pour-over experience

aligned with the growing consumer interest in slow coffee.

Hall added: “We’re seeing a shift in how people experience coffee, with consumers choosing to slow down and be more intentional about what they drink. It’s no longer about a quick caffeine fi, but quality, provenance and taking the time to brew a better cup.”

The slow coffee movement advocates manual brewing with the ‘pour-over’ method. This unlocks layers of aroma and complexity, providing a meditative ritual and moment of crafted perfection.

Cupper’s Journey works closely with producers who prioritise sustainability and responsible farming practices.

The range is available as whole bean and ground (filter) in 250g and 1kg packs. Visit cuppersjourney.com.

Booths & Two Magpies shine at Sammies

the incredible range of products they have launched in the previous 12 months.

Café Life was a proud sponsor at the recent Sandwich & Food to Go Industry Awards, presenting two trophies to deserving winners in the Café Retailer category.

Held on 7 May 2026 at the prestigious Royal Lancaster London, the Sammies are the highlight of the UK’s sandwich and food to go industry calendar. Each year, they honour the achievements of the sector’s finest retailers, suppliers, manufacturers and

The Café Retailer Award recognises the work being done to develop sandwich and food to go offerings in either the high street or in-store markets.

The judges look at the standard of facilities, shopping experience, customer care, presentation, product quality, sales success, marketing and NPD.

As well as considering submitted entries, the judges also drew on market data sourced from Kantar, Lumina Intelligence and FutureFoodservice to help them select shortlists and the ultimate success stories.

This year’s In-Store Category winner was Booths Café, whose sumptuous selection of hot and cold sandwiches proved a hit with the judges.

In the High Street Category, it was a big win for an emerging operator, as East Anglian-based chain Two Magpies Bakery took the plaudits ahead of more famous national and international names.

It was a fantastic night for all concerned. Special thanks to Nicola Knight from IGD who presented the awards on our behalf.

Find out more at thesammies.co.uk.

Garden path to success

Having been shortlisted in The Small Awards, the growth of Mont58 Coffee is built around quality, sustainability and personal connection. We caught up with co-founder, Maya Haiman-Eilon.

Tell us about your incredible journey. Mont58 began in 2018 in the most hands-on way possible. We [with husband, Shai] built a small roasting shed in our home garden and started roasting tiny batches while both still working full-time. What began as a side project quickly gained momentum as more people discovered the coffee and connected with the quality, service

and personal approach behind it.

When Covid arrived, the business took on new importance. With many people suddenly working from home and looking to support independents, demand for fresh local coffee grew rapidly. We began delivering by bicycle across South East London, often loading up bags ourselves and getting them to customers’ doors the same day. That period was challenging but it helped shape our values: adaptability, community and staying close to the customer.

From there, we’ve grown steadily and organically into a full-time operation with a larger roastery in Ashford, Kent, our café in Sydenham and coffee hut in Catford. We’ve also developed a growing wholesale side, supplying cafés, offices, hospitality sites and retailers who want consistent quality, backed by reliable service and a more personal relationship than many larger suppliers can offer.

For trade partners, our journey matters because it has been built from the ground up. We understand margins, operational pressures, consistency and the importance of responsiveness because we have lived every stage of growth ourselves. That practical mindset still shapes how we work today.

It’s a hugely competitive sector. How do you stand out?

Quality has to come first – but this alone is not enough. We stand out by making speciality coffee feel approachable, fair and easy to enjoy.

We focus on great coffee without pretension, honest pricing, friendly service and real relationships with customers and partners. We’re also a certified B Corp, so sustainability and ethics are built into how we operate rather than treated as marketing.

People want businesses that feel human. Being independent allows us to stay flexible, personal and responsive in a way larger operators often can’t.

What trends are you seeing?

Consumers are more informed. They care about quality – but also value, convenience and trust. They want coffee that tastes great, from businesses doing the right thing.

We’re seeing continued growth in subscriptions, premium instant coffee, better decaf and convenient

at-home formats. Sustainability is still important but customers increasingly want practical sustainability rather than empty claims.

For operators, consistency and ease matter more than ever. Labour pressures mean cafés need coffee that performs well, is easy to dial in and comes with reliable support.

How have you established partnerships within the café and coffee house sectors?

We’ve grown our wholesale side through relationships rather than aggressive selling. We try to understand what each business actually needs and build from there –whether that’s the right coffee profile, staff training, equipment support or simply dependable service.

Our best partnerships are where both sides care about quality and customer experience. We like working with independent cafés, hotels, wellness spaces, offices and food-led venues where coffee is seen as an important part of the offer rather than an afterthought.

How do the latest geopolitical challenges affect a smaller business such as yours?

Coffee is a global product, so smaller roasters feel international pressures quickly. Shipping disruption, currency movements, climate events and rising green coffee prices all have an impact.

For independents, there is less room to absorb those costs than there is for large corporates. The key is staying agile, planning carefully and being transparent with customers and partners when changes are unavoidable.

We’ve always believed in building a resilient business with strong relationships, sensible growth and high standards. That mindset becomes more important during uncertain times.

What’s next?

We want to keep growing in a measured way without losing what makes us special. That means expanding wholesale with the right partners, continuing to develop cafés as genuine community spaces and investing further in our roastery capability.

We’re also excited about product innovation, particularly convenient premium coffee formats that meet changing habits. Most importantly, we want to keep proving that an independent business can grow while staying values-led – because we bring character, innovation and community to the UK. We’re proud to be part of that.

The industry can sometimes take itself too seriously. Our view is simple: great coffee should taste exceptional, feel welcoming and be more accessible. That’s what we’ll keep building.

Visit mont58coffee.com for info.

CHAMPIONING BUSINESS

The Small Awards, launched in 2017, is run by Small Business Britain. There are 11 categories, with Mont58 nominated in ‘Bricks and Clicks’ for using multiple channels with innovation and skill. Judged by a panel of industry experts, the winners of all categories and overall winner of Small Business of the Year was announced on 21 May 2026. Find out who took home what at thesmallawards.uk.

N����e’s fizz

Betta’s lightly sparkling protein soda is looking to disrupt the traditional RTD protein category.

BROADER AUDIENCE

New drinks brand Betta is serving up a fresh approach to protein, with the launch of its lightly sparkling protein soda – aiming to offer retailers and hospitality operators another option in this growing category.

Founded by Joe Cray and Ellie Meredith, Betta was created to meet growing demand for protein in a format that feels more relevant to everyday life. Light and crisp, with 15g of protein per can, Betta’s range is made with all-natural fruit juices, contains no added sugar and includes nothing artificial.

appeal not only to gym-goers but to a broader audience looking for accessible ways to support active lifestyles.

PEA POWER

There are three flavours – Pineapple & Passionfruit, Pink Grapefruit & Guava and Cherry & Raspberry – designed to

The idea began while Cray and Meredith were in Bali, trying to maintain their protein intake while staying active in a hot climate. After exercising in the heat, they found traditional protein shakes and bars felt heavy and unrefreshing, particularly after running, surfing or training.

This highlighted a gap in the market for a lighter protein format, particularly as consumer demand for convenient, health-forward beverages continues to grow. The founders began exploring the idea of a drink that felt closer to a soda than a traditional protein product, leading to Betta.

Protein has become one of the most talked-about nutrients in modern diets. At the same time, demand for betterfor-you drinks continues to grow across retail and hospitality. However, much of the category remains dominated by thick shakes and dense bars – formats that can feel overly processed and less suited to everyday consumption.

Betta was developed to offer a different approach, introducing a lightly sparkling protein soda designed to sit more naturally alongside soft drinks and wellness-led beverages.

Each can contains 15g of plant protein, with over 70% of calories coming directly from protein. The drink is formulated using hydrolysed pea protein, which is broken down into smaller peptide fragments to support easier digestion and a smoother drinking experience.

Rather than relying on gums, oils or heavy stabilisers, Betta has been formulated using carbonation, acidity and natural ingredients.

Cray said: “Protein has become a much bigger part of how people think about everyday nutrition but the formats available haven’t really kept up. So much of the category still feels heavy and geared towards a specific consumer. We wanted to create something more accessible. A drink that was refreshing, convenient and easy to enjoy as part of everyday life.”

Betta will initially launch online at bettadrinks.co.uk.

Turn a trending ‘dessert in a cup’ into a consistent, premium serve with Galbani Mascarpone

Customers are increasingly drawn to premium, dessert-inspired drinks, but operators need serves that work in real-world service. The Tiramisu Latte is already gaining traction thanks to its familiar avour pro le, quickly becoming a drink that customers actively seek out, whether as an iced seasonal special or a year-round ‘treat’ upgrade.

To help cafés and co ee-led venues trial the trend with con dence, Galbani has created a Tiramisu Latte Toolkit, developed in collaboration with Nonna Bakery in Holborn. Built for daily work ows, the toolkit is designed to help operators test, list and promote a tiramisu latte-style drink with minimal disruption, while delivering the creamy texture and premium nish customers expect.

If your venue is selected, the Tiramisu Latte Toolkit includes product samples and practical, operator-friendly guidance to help you:

● Trial a tiramisu latte recipe (with simple variation ideas)

● List the drink in a way that suits the menu, sta capability and service pace

● Activate it in-venue using optional POS and digital assets, building towards a coordinated national campaign moment

the recipe in your own setting and decide how best to launch, whether as a limited-time summer special, a signature iced drink, or a premium addon to your existing menu.

Participation is designed to be straightforward. Simply request the toolkit via the short form. If selected, you will receive con rmation and next steps, along with what is included in your pack. From there, you can trial

With a hero ingredient closely associated with tiramisu, Galbani Mascarpone helps deliver a richer, more indulgent mouthfeel and supports ‘dessert in a cup’ builds, including cold foam-style applications. It is a practical solution for operators looking to tap into a trend while keeping consistency, speed and repeatability front of mind.

Request a Tiramisu Latte Toolkit with Galbani Mascarpone product samples. Toolkits are limited and will be allocated to selected venues:

For questions, please contact: lactalis@clarioncomms.co.uk SIGN UP HERE

A taste of Africa

GATHERING PLACE

Having called West Wales home for more than a decade, Ghana-born Adisa Amanor-Wilks is perfectly placed to bring a taste of West Africa to the rural Welsh village of Llandybie.

Baobab Cymru, located at The College Inn in Carmarthenshire, offers a range of dishes, using locally sourced products available for takeaway and sit-in, alongside regular café items. The venue will also feature a gallery showcasing African and Welsh artwork.

“This is about bringing two cultures I love together in one space,” said Amanor-Wilks. “West African food, Welsh hospitality and a place where people can eat well and feel welcome.”

But how did the project evolve?

“I’ve spent 25 years in strategic communications, running my own consultancy. But food has always been central to my life. I’m Ghanaian-British – my father was Dagomba from the north, my mother Ewe from the south – and I grew up with the smells and tastes of West African cooking.

“When the opportunity came up to take over a former village pub, it felt like the right moment. The Amman Valley has no African food offering at all. I saw a gap but, more than that, a chance to share something meaningful with my adopted Welsh community.”

The baobab is the tree of life in West Africa – a gathering place, a source of nourishment. Cymru is Wales.

“We’ve kept startup costs low by being smart: financing the coffee equipment, using family for staffing,

keeping the model simple. I’m not trying to build an empire; I’m trying to build something sustainable that serves the community.”

LOCAL SOURCING

The menu is Ghanaian, with a few wider West African influences. Core dishes include jollof rice – the famous one-pot creation that sparks passionate debate across West Africa – served with grilled chicken or fish. Waakye is a rice and beans offering from northern Ghana, while Red Red is a vegan blackeyed bean stew with fried plantain. Additionally, there’s groundnut soup with fufu and slow-cooked goat.

Snacks include kelewele (spiced fried plantain), meat pies, spring rolls and chin chin – a crunchy fried dough snack – and some Welsh bites as well.

“Everything is made fresh,” continued Amanor-Wilks. “We source locally where we can, with meat from Welsh suppliers and vegetables from local greengrocers. Specialist ingredients like palm oil, ground crayfish and spices come from African suppliers in Birmingham and London.

“And bakery items come from Pitchfork & Provision and a local Welsh bakery – becws Cymreig. Their croissants and cakes complement the African offering beautifully.

This continues with the coffee, with a Welsh roaster supplying the espresso machine and training the team.

“We look to do the classics well. Espresso, flat whites, cappuccinos, Americanos. We’ll offer oat milk and alternatives, with iced coffees in summer – but I’m not chasing trends for the sake of it. This is a village in rural Carmarthenshire, not Shoreditch. People here want a good cup of coffee made properly, not a gimmick.

“That said, we are also offering bissap – a West African hibiscus drink served cold. It’s refreshing, naturally caffeine-free and a talking point. If customers want something different, that’s our signature.”

“All our menus are bilingual – English and Cymraeg. That matters here. It signals that we’re not just in Wales, we’re part of Wales.”

SENSE OF COMMUNITY

Opening an independent café in the current financial climate is a huge challenge. Fortunately, Amanor-Wilks is not betting everything on the project, with an established consultancy providing steady income. The site needs to cover costs and grow but she’s not in a position where one slow month is hugely damaging.

However, the business has no direct competition in terms of menu offering, which is a real bonus in a crowded market.

“Another advantage is that sense of community – this isn’t a faceless chain. I live and work here, while local councillors came to the opening. The Welsh language community has embraced us, and when you’re embedded in a place, people want you to succeed.”

She expects the customer balance to tip towards eat-in and collection rather than delivery.

“We’re in a rural area, so the economics of third-party delivery apps don’t work and distances make it impractical. We use an app for online ordering, so customers can access collection and delivery. That’s the model: people order ahead, pick up, take home. Or they sit in and eat.

“The venue has a gallery space too – oriel – so we’re hoping people will come, eat, browse the art, stay a while. That dwell time matters.

“It feels like the right moment for this concept. People are curious about global cuisine and West African food is having a moment in London – it just hasn’t reached Carmarthenshire yet.”

Upwardly mobile

READY TO INDULGE

Street food is driving an evolution of successful entrepreneurs and transforming our food & drink culture with trends, new products and exciting opportunities.

UK mobile catering has undergone a profound transformation over the past decade, focusing on innovative and unique gastronomic experiences. Indulgent treats lead the way – not just tasting great but highly photogenic for online sharing. People love to watch a hand-crafted masterpiece being created in front of them, with experience everything.

And the numbers speak for themselves. There are more than

Peter Atmore, head of global sales & marketing at Fracino, expands on the upmarket consumer expectations around street food.

7000 street food trucks across the UK, serving everything from artisan waffles and smash burgers to Korean BBQ, gourmet toasted sandwiches and delicate flat whites.

The most significant structural shift in mobile catering is the move upmarket. Crucially, street food demands commercial-grade execution. Operators who once got by with basic equipment are finding that consumers, shaped by social media and a growing fluency with international food culture, expect more.

"There are more than 7000 UK street food trucks, serving everything from artistan waffles and smah burgers to Korean BBQ and delicate flat whites."

Multi-service layouts that support cooking, hot drinks, desserts and sides – all from a single unit – are the norm. Dayparts need to change to respond to this: from coffee and waffles in the morning to the ultimate toasted Cuban sandwiches for lunch, with luxurious hot chocolate and griddled rum banana pick-me-ups in the afternoon. This is precisely the environment in which the quality and flexibility of your cooking equipment becomes a genuine commercial differentiator.

The ability to operate independently of mains power is a fundamental requirement for anyone who wants flexibility around where and when they trade. This is why the emergence of dual-fuel equipment has been such an important development. Machines that can run on LPG gas give the freedom to say yes to more opportunities – directly translating into revenue.

Successful pitches are those where every customer spends more. That means the ability to offer not just a primary food item but a hot drink alongside it, a waffle as dessert or cooked breakfast plate rather than merely coffee. The ability to expand a menu with a single modular system – for example, adding waffle irons to a griddle setup or combining both in one appliance – has a direct impact on average transaction value and revenue per event. Lifting ATVs is crucial to realising more profitable trading days.

IN-HOUSE EXCELLENCE

Fracino is the UK’s only commercial espresso machine manufacturer, producing its award-winning range at its state-of-the-art facility in Birmingham. Around 90% of all

components are fabricated, machined and assembled in-house – using British-sourced stainless steel, copper and brass – ensuring the quality and longevity that’s so essential.

Manufacturing expertise is applied to its growing range of equipment for mobile and outdoor catering, including two products that directly address street food requirements.

The new Fracino MULTI is an LPG or mains gas cooking system that delivers versatility. Available in three configurations – Waffle Maker, Griddle and the M-Ultimate which combines both – the MULTI is engineered for the demands of continuous, high-volume outdoor service.

At the heart of the system are castiron cooking surfaces, pre-seasoned with edible oil. This is the material of

COFFEE MACHINES

COFFEE MACHINES

choice for good reason: it retains heat with exceptional efficiency, delivers even cooking across the surface and develops an increasingly effective natural nonstick quality with use. When cooking hundreds of portions across a long event day, that consistency is commercially significant.

The MULTI Waffle Maker features 360-degree rotating cast-iron grids – ensuring better distribution and the proper balance of fluffy interior and crisp exterior. The Griddle configuration uses dual reversible cast-iron grill plates (smooth on one face and ridged on the other), allowing different cooking styles simultaneously.

The M-Ultimate configuration, combining a waffle grid with griddle plate in a single appliance, represents one of the most compelling propositions in mobile food equipment. It enables waffles, paninis, burgers, bacon, eggs and a full range of grilled items from a single unit, with speedy interchange between functions.

Importantly, the MULTI is designed with upgradeability in mind. Start with a single configuration – waffle maker or griddle – and add accessories over time to expand to the full M-Ultimate specification as the menu grows.

COME TO THE BOIL

For mobile operators, the standout product from Fracino’s range of water boilers is the Atlantis Gas, which operates on LPG to deliver hot water on demand, without any requirement for mains electrical supply. With a seven-litre boiler capacity and gas rating of 1800W, it produces approximately 30 litres of hot water per hour – more than sufficient for continuous hot drinks service.

When paired with Fracino’s Dual Fuel espresso machines – which themselves operate on LPG gas and a simple battery – the Atlantis Gas completes a dynamic hot drinks setup

that is genuinely independent of mains infrastructure. Whether it’s purple ube lattes, quality teas, white chocolate matchas, Peruvian hot chocolate or Ethiopian mochas, all can be made easily to wow your demanding crowd. Premiumisation is possible with the right equipment.

When something goes wrong, the question is how quickly and costeffectively it can be resolved?

With Fracino, that means access to UK-based technical support, a comprehensive parts inventory held domestically and a network of service

engineers who understand the specific demands of UK mobile and outdoor catering environments.

And these sectors are, by any measure, a genuine and growing success story.

It’s built on the ability to deliver consistently excellent food & drink at pace, in a wide variety of locations and conditions, with equipment that performs reliably day after day. Fracino’s MULTI griddle system and Atlantis Gas water boiler represent two products that have been designed with precisely these realities in mind.

Equipment Solutions For Coffee Bar Operators

Equipment Solutions For Coffee Bar Operators

An extensive range of Grinders to suit every venue and user preference.....

An extensive range of Grinders to suit every venue and user preference.....

Stylish Design? Quiet Operation? Easy To Use? Touch Control? On Demand or Dispenser? There's a model for you here!

Stylish Design? Quiet Operation? Easy To Use? Touch Control? On Demand or Dispenser? There's a model for you here!

Stylish Design? Quiet Operation? Easy To Use? Touch Control? On Demand or Dispenser?

There's a model for you here!

MAKERS

The touch-panel Romano-R model with real wood handles and led edge lighting reflects a modern interpretation of style that makes for a stunning, yet timeless focal point in any coffee bar or restaurant. The black and highly polished stainless steel finish looks awesome from every angle!

Powerful, reliable and compact, they surpass at performing the menial tasks they're produced for - year in, year out! An

The touch-panel Romano-R model with real wood handles and led edge lighting reflects a modern interpretation of style that makes for a stunning, yet timeless focal point in any coffee bar or restaurant. The black and highly polished stainless steel finish looks awesome from every angle!

The touch-panel Romano-R model with real wood handles and led edge lighting reflects a modern interpretation of style that makes for a stunning, yet timeless focal point in any coffee bar or restaurant. The black and highly polished stainless steel finish looks awesome from every angle!

Our range of Glass & Dish Wash Equipment and Under Counter Ice Makers are designed to fulfill the demands of all coffee bars - large and small.

Our range of Glass & Dish Wash Equipment and Under Counter Ice Makers are designed to fulfill the demands of all coffee bars - large and small.

Our range of Glass & Dish Wash Equipment and Under Counter Ice Makers are designed to fulfill the demands of all coffee bars - large and small.

Powerful, reliable and compact, they surpass at performing the menial tasks they're produced for - year in, year out!

Powerful, reliable and compact, they surpass at performing the menial tasks they're produced for - year in, year out!

COFFEE MACHINES

The future is now!

Coffee’s role is expanding across retail. Cimbali Group UK explains how businesses can take advantage of this opportunity.

FLUID BEHAVIOUR

Retail is no longer defined solely by what people buy but by how long they stay, how they feel and whether they return. Across high streets and shopping centres, coffee has moved from a convenience to a core part of this experience.

Retailers can leverage their coffee offering to actively shape behaviour in-store, influencing dwell time and how people move through the site.

The traditional retail model – ‘enter, browse, purchase, leave’ – is giving way to more fluid behaviour. Many environments are now designed to

encourage customers to ‘stay, sit and return’, with success no longer measured just by conversion but dwell time, engagement and return on investment per visit.

café culture into stores, while others such as Tesco and Sainsbury’s continue to evolve their offering.

Coffee plays a central role in this shift, helping turn quick visits into longer, more relaxed experiences.

Retailers must also appeal to younger audiences who expect speed without compromise. For them, coffee is part of a grab-and-go routine: quick, high-quality, seamless.

Coffee sits at the centre of both needs – offering a pause when time allows, momentum when it doesn’t.

BRAND EXPRESSION

From the curated café experiences inside Anya Hindmarch’s The Village in Chelsea to the design-led concepts of Nordic lifestyle specialists Arket, coffee is becoming an extension of brand identity, part of the retail narrative itself.

High-street leaders such as Uniqlo and H&M have also explored in-store café concepts in flagship locations, recognising the role hospitality plays in extending customer journeys. And this is visible across food retail. Supermarkets such as Waitrose have long integrated

Expectations around quality have also risen, driven by the rise in specialty coffee culture, with an expectation of greater choice and personalisation, even outside traditional café settings.

Coffee has become a continuous presence throughout the day, ultimately shaping how people move through retail spaces:

● Morning: functional drinks such as matcha lattes, plant-based coffees and lighter blends.

● Midday: iced coffees and cold brews that support longer browsing, social visits or a quick reset.

● Afternoon: espresso-based drinks and decaf options for a final lift or gentle pause before heading home. No longer confined to a narrow breakfast window, retailers needs to adapt to different moments of the day.

SCALE WITHOUT COMPROMISE

A key element is the human interaction of a barista at the counter. A short exchange, personalised recommendation or familiar face helps shape how a space is remembered. This human touch differentiates coffeeled retail from purely transactional environments, adding connection and a sense of place.

However, delivering this consistently is not simple. Retailers are managing more drink types, higher expectations and increased demand across dayparts. At the same time, labour constraints and training gaps make consistency difficult to maintain at scale.

This creates a clear challenge: how to deliver café-quality drinks without relying on specialist staff?

Increasingly, technology is helping bridge this gap, with modern coffee systems designed to deliver consistency, speed and volume simultaneously. High-capacity machines such as the LaCimbali S60 meet peak demand without compromising quality or slowing service.

Modular and flexible platforms like LaCimbali Supera help operators adapt to changing menus and preferences. From plant-based drinks to matcha and cold beverages, they allow expansion without operational complexity.

COFFEE MACHINES

Connected platforms enable remote monitoring, recipe standardisation and multi-site control, providing a consistent experience across locations. Rather than replacing staff, they shift the focus back to service, interaction and creating a welcoming environment.

In conclusion, a broader redefinition of the ‘coffee destination’ is emerging. No longer limited to cafés, it includes fashion stores, supermarkets and mixed-use retail environments.

Here, coffee becomes more than a product; it becomes infrastructure for experience.

Retailers need to combine atmosphere, quality and efficiency to reimagine how their spaces perform. The question is no longer whether to offer coffee but how seamlessly it fits into everyday life for those on the go, and those who choose to stay.

Premium league

Franke has launched the New A Line in the UK and Ireland, looking to set the standard in the fully automatic sector, bringing together efficiency and stunning design.

GET CONNECTED

Earlier this month in London, the New A Line made its debut. A key development in the Franke Coffee Systems range, it’s dubbed ‘the next generation of fully automatic coffee machines’. Two models – the A600 and A800 – share one platform and the same innovations, delivering baristagrade, industry-leading in-cup quality, straightforward personalisation, lower operating costs and reduced environmental impact.

● Premiumisation has raised the quality bar for every venue.

● A rapidly evolving coffee culture expands menus and personalisation.

● Operational pressure from staffing, costs and stricter environmental requirements demanding simpler, more efficient solutions.

reliability a promise – trusted by operators worldwide. Building on that legacy, the New A Line combines familiar modularity and serviceability with innovation. Its scalable, efficient platform handles peak demand with ease, keeping quality and speed high, while simplifying daily routines for businesses of every size.

Across the market, coffee business owners face converging pressures:

In response to this, the New A Line connects advanced machines with FrankeOS software to the cloud – an end-to-end solution built to address these pressures without compromise.

For 10 years, the Classic A Line made

GO WITH THE IQFLOW

Achieving consistent, high-quality beverages depends on precise extraction, accurate temperature and barista-grade milk foam. The iQFlow™ system, now a standard feature on both models, is an innovative solution that dynamically controls the flow rate and timing of the extraction process. This ensures the full flavour profile is consistently delivered, providing identical results across all machines.

The New FoamMaster further enhances quality by creating rich, undiluted foam – cold and hot –delivering even finer textures at higher temperatures. A feature that also minimises milk waste and works effectively with both dairy and plant-based alternatives. Finally, PrecisionTemp enables beveragespecific temperature control, so every coffee or tea brews at its ideal

COFFEE MACHINES

set-point for maximum flavour, consistency and versatility.

Menu selection should be easy to deliver at speed. FrankeOS – the New A Line’s digital operating system –supports self-service and served areas. Customer Mode for guests; Operator Mode for staff. Each machine can be factory-connected to the cloud via FrankeConnect, enabling remote setup, over-the-air-updates and centralised menu, recipe and price management across sites. To broaden choice, the platform supports up to three grinders and two powder hoppers for a wide beverage variety, plus an optional Flavour Station with up to six syrups to

meet growing demand for flavoured hot and cold drinks.

IndividualMilk keeps two fully separated milk lines from container to cup, enabling instant switches between dairy and non-dairy with zero cross-contamination.

LET THERE BE LIGHT

Of course, daily operation must be intuitive from day one. Building on FrankeOS, the Graphical User Interface (GUI) of the New A Line gives step-by-step prompts, so staff get productive fast. Paired with the New FoamMaster, iQFlowTM, and IndividualMilk, consistent results are

delivered with minimal input. The Dynamic Spout Light signals status at a glance – standby, ready, dispensing, cleaning, warnings and notifications –supporting a guided user experience.

Delivering cost efficiency with a small footprint, HeatGuard – Franke’s boiler technology with advanced insulation and smart thermal management – lowers energy loss by up to 44% (New A600 NM compared with the classic A600 NM; DIN 18837-2), while keeping the machine ready for service and helping components last longer. New FoamMaster and IndividualMilk support precise dosing, and separate milk paths help reduce waste.

The New A Line is designed to elevate the counter and guide every interaction. Swiss-made build quality pairs with a unified design language and premium materials and finishes, including increased use of steel elements, matte and satin finishes, and a sleek black shade with profiles in Onyx, Granite and Mahogany. Modular add-ons are visually harmonised for a seamless look. A crisp, high-resolution GUI enhances the experience for staff and guests, while the Dynamic Spout Light provides clear status cues and a visual signature at the service station.

See the New A600 and A800 in action at Franke Coffee Systems’ St Albans showroom. Find the contact form at uk.franke.coffee.

EXPERIENCE with MYTICO TRANSFORM the coffee experience WITH MYTICO

MYTICO:

Tradition Meets Contemporary

Whether it’s the energising lift of a morning espresso, the calming comfort of a late-night decaf, or the indulgent richness of a velvety hot chocolate, Mytico delivers a flawless experience, cup after cup.

At the heart of this perfection is iQFlow™, Franke’s intelligent coffee extraction technology. It unlocks deeper aromas, fuller body, and richer flavour profiles, ensuring every drink is crafted to five-star standards –no matter what your customers order.

But Mytico isn’t solely about taste; it's also about smart performance. With Franke Digital Services (IoT), you gain real-time visibility across your entire machine fleet. Monitor popular drinks, identify peak service hours, and make data-driven menu adjustments to maximise your ROI.

And when it comes to Mytico maintenance, you’re never alone. With over 100 Franke engineers across the UK and Ireland, expert support is always just a call away.

Discover more at uk.franke.co ee

South Bank Showroom!

Miko tells us about the opening of its flagship London space, seeking to power the next wave of innovative operators.

PROFESSIONAL DESTINATION

For cafés navigating rising competition and evolving customer expectations, the right partnerships have never been more important. Now, Miko Coffee is raising the bar with the launch of a

flagship London showroom, designed to bring together equipment, expertise and innovation in one dynamic space.

After a three-year search, the company has secured a prime South Bank location in the capital, just a 10-minute walk from Waterloo Station and overlooking the OXO Tower. But this isn’t just about geography; it’s about creating a destination for professionals.

“This has been a long-term vision for us,” said Adrian Stagg, managing director at Miko UK. “We wanted a central space where people can experience everything we offer – not to just see it but really engage. London was the natural choice but finding the right location took time because it had to work for both our teams and customers.”

Miko’s proposition has always extended beyond equipment supply.

Traditional espresso machines, bean-to-cup systems, filter and instant coffee solutions, alongside grinders and water boilers are available in a variety of specifications. And with equipment maintenance and servicing, technical support and certified barista training,

the company supports operators across the full coffee journey.

Working with leading manufacturers including Bravilor, Rex Royal, Rancilio, Evoca and Eureka, Miko ensures every solution is tailored to the individual business, supported by expert guidance throughout the selection process. In partnership with Jaguar Espresso, the latest addition to the collection is the Iberital range of traditional machines, including the Iberital IB7 – compact and robust, it’s ideal when counter space is limited.

DIFFERENT ENVIRONMENTS

“Our goal with the new showroom was simple: bring everything together under one roof,” added Stagg.

“Whether you’re an independent café owner or managing a national estate, you can come here and explore the full Miko effect in one visit.”

What’s on offer:

● Professional beverage-making equipment for every style of service.

● Portioli traditional Italian coffee blends and the Fairtrade organic Puro range.

● Miko Freehand and Hand Roasted small-batch, speciality coffee ranges from the company’s own UK roasteries.

● How we develop signature coffee blends tailored for specific customer profiles.

● SHOTT super concentrates and seasonal recipe collections.

Crucially, the space unites Miko’s business divisions, including office coffee, foodservice, leisure and hospitality, allowing operators to understand how concepts translate across different environments.

Once accredited, it will serve as a dedicated barista training centre, alongside a SHOTT menu development space where operators can experiment with drinks and flavours. There is also a technical training area and centralised parts hub to strengthen aftercare support.

“This isn’t a showroom where everything sits behind glass,” continued Stagg. “It’s hands-on. We want customers pulling shots, testing equipment and developing menus, because that’s what ultimately drives up margins and delivers better results in their own businesses.”

NATIONAL SUPPORT

While the capital provides a focal point, Miko’s infrastructure stretches across the UK, with regional offices in Redruth, Exeter, Sheffield and Glasgow, supported by three roasteries producing fresh, small-batch coffee.

The London site enhances that network, offering a central meeting point for customers and strategic base for training and technical support.

“For us, it’s about accessibility. Having one location means our teams and customers can come together much more easily. It

COFFEE MACHINES

strengthens collaboration and helps us deliver a better service.”

Set within a newly refitted space, complete with breakout areas and a roof terrace, the showroom has been created to encourage creativity as much as conversation.

While the showroom signals Miko’s future focus, its foundations stretch back more than two centuries. Founded in Turnhout, Belgium, Miko Coffee has grown from a family-run roastery into one of Europe’s leading specialists, operating in over 40 countries.

“For us, heritage isn’t just a story, it underpins everything we do today,” said Stagg. “From sourcing and roasting to equipment and training, that experience gives customers confidence they’re working with a partner who understands coffee inside out.”

For more info, visit mikocoffee.co.uk.

Credit: Marcin Ostrowski

STAY IN CONTROL

Customer expectations for coffee continue to rise. And for independent cafés, the challenge is delivering speed, consistency and high quality while managing costs, staffing pressures and sustainability goals.

Consumers are also more knowledgeable. Great taste and convenience remain essential but provenance, sustainability and overall experience are becoming increasingly important. This is where the right equipment – and the support behind it – can make a real difference.

For independents, investing in a professional coffee machine is not just about the equipment itself; it’s a strategic decision that can directly

Strategic approach

Marcello Canetti, managing director

UK & IE at illy, acutely understands how independent operators can combine convenience with quality.

influence efficiency, drink quality and customer loyalty. After all, a poor coffee quickly undermines even the strongest broader offering.

Professional systems at illy are designed to deliver consistent results, with stable pressure and temperature control maintaining extraction, even during peak service. This reliability is key for independents, where smaller teams need dependable equipment without added complexity, and machines suited to smaller spaces, lower volumes and tighter staffing structures.

For these businesses, easy use and reliability is as important as cup quality. For example, illy’s X2.2 Iperespresso Professional machine is designed for venues serving up to around 100

espressos a day, combining consistent results with simple operation and minimal maintenance. Its capsulebased system removes guesswork from extraction, helping to deliver the same quality in every cup while reducing waste. It also uses up to 70% less energy than traditional options, making it a practical choice for those managing utility costs and sustainability goals.

illy’s approach extends beyond the machine itself. Ongoing servicing, technical support and operational guidance all play an important role in helping venues minimise downtime and maintain standards over the long term. The best machines only perform at their best with proper care. illy offers a complete service model that covers:

● Installation and setup by certified technicians

● Preventive and corrective maintenance

● Staff training for basic cleaning and operation

● Access to our UK-wide technical network.

LONG-RUN BENEFITS

Professional coffee machines should be viewed as a long-term asset rather than a one-off cost. While the initial investment can be significant, the return is realised over time through improved efficiency, reduced waste and consistent quality.

For independent cafés, this translates into a stronger coffee offer, greater customer loyalty and increased repeat visits.

understand extraction, grinding and milk texturing. That’s why investment is supported by training and ongoing care, helping operators protect performance over time.

This is brought to life through Università del Caffè, illy’s global training network, operating in 27 locations, including London. illy’s barista training provides the skills needed to improve beverage quality, service confidence and perception. In hospitality, customer satisfaction is key and the right training ensures:

● Higher quality standards: properly extracted espresso, perfectly textured milk and balanced flavour profiles.

● Enhanced presentation: the ability to create consistent, elegant drinks, including latte art.

● Greater customer engagement: baristas who can describe origins, aromas and pairings add emotional value to the service.

At illy, coffee has always been about more than just the machine – it’s about the people behind it. Founded in Trieste in 1933, we have many years of experience in all things coffee and a passion for maintaining premium quality through expertise and evolution. Even as technology develops, well-trained teams are central to delivering a consistent, high-quality experience.

We believe great coffee relies on three elements working in harmony: high-quality beans, well-calibrated equipment and skilled people who

● Increased loyalty: a professional, well-trained team makes guests more likely to return.

As the coffee machine market evolves, convenience and quality are increasingly intertwined. Independent cafés want solutions that streamline service and maintain high standards.

COFFEE MACHINES

And while equipment plays a key role, illy believes that long-term success only comes from combining the right tools with skilled teams and consistently strong hospitality.

Check out illy.com for more

Shakes, sm thies & bowls

Tom Youngman, UK head of sales at Love Struck, explains how blended drinks are redefining the café sweet occasion.

The café sweet occasion is changing shape. Customers still want a treat but what they’re increasingly reaching for is blended, fruit-led and fresh. Smoothies, milkshakes and bowls are carving out a distinct space – they feel indulgent without being heavy, earn their place across the full day and don’t depend on a formal dessert moment to justify inclusion. For operators, this represents a real commercial opportunity. That daypart flexibility is where the category earns its place on a tight menu. Consumer appetite for clean, recognisable ingredients is also a factor: research from Mintel in 2025 found that 71% of UK adults are actively trying to avoid ultra-processed foods – and a smoothie made from pure frozen fruit with no added sugar, additives or artificial flavourings is a straightforward answer to that concern.

"Smoothie bowls extend the offer into something that sits even closer to a light meal, built from the same frozen sachet formats as the smoothies."

Love Struck’s fruit smoothies –Pash’N’ Shoot (passionfruit, mango, pineapple), Berry-GoRound (strawberry, blackberry, raspberry), Big Five and Coco Loco among them –work as a brunch upgrade, a midmorning energy boost or an afternoon treat alongside coffee. The premium milkshake range, made with real fruit and Belgian chocolate, shifts the register further towards indulgence: Livin La Vida Cocoa, Strawberry Glory and Va Va Vanilla all position as a sweet moment after a light lunch or an afternoon upsell. Smoothie bowls extend the offer into something that sits even closer to a light meal. Built from the same frozen sachet formats as the smoothies – simply blended with a splash of almond, oat or coconut milk, thicker than a

DESSERTS & ICE CREAM

drink – and finished with toppings such as granola, fresh fruit, seeds and coconut, they create a serve with visual impact and strong perceived value. An eye-catching bowl photographs well, travels across social feeds and brings in customers. That is not a minor benefit for an independent café.

CONTENT IS KING

Visual appeal is not a vanity consideration, it’s a commercial one. The UK smoothie retail market was valued at £542 million in 2023 (Mintel), and growth is driven in large part by formats that look as good as they taste.

Mintel data also shows that 41% of 16- to 24-year-olds choose where to

DESSERTS & ICE CREAM

eat based on viral content. A vibrant Love Struck smoothie or topped bowl is a menu item and marketing asset at the same time, creating the kind of content customers share without being asked. Colour, texture and a distinctive finish do the selling.

Acai and matcha also deserve a mention – not as health-positioning tools but as flavour and colour contributors that deliver a more considered, contemporary feel. Love Struck’s Acai High brings a deep berry intensity that works particularly well in bowl format, topped with blueberries, desiccated coconut and sliced banana.

Matcha introduces a cleaner, greener note that feels current without demanding a wellness-focused repositioning of the whole offer.

Used as part of a broader range, both ingredients signal that a café has thought about its sweet menu

rather than simply defaulted to what was easiest.

The operational case is equally strong. Love Struck’s entire range is supplied as pre-portioned frozen sachets – pure fruit, no added sugar, simply blended with a liquid of choice in around 30 seconds. There is no prep, no waste, no weighing and no skill threshold. The same sachet can produce a drink or, with slightly less liquid, a thicker bowl base. And at a £4.95 sell price, operators achieve around 68% margin. With an 18-month frozen shelf life, portion control built in and consistent results, the format removes the main operational barriers that have historically kept smoothies off smaller café menus.

Matching Love Struck to the occasion

● Fruit smoothies – afternoon sweet fix or brunch upgrade. Bright, fruit-led profiles such as Pash’N’ Shoot (passionfruit, mango, pineapple) and Berry-Go-Round (strawberry, blackberry, raspberry) work naturally alongside coffee or as a standalone mid-afternoon treat. Colourful, visually striking and from 130 calories, they sit confidently in the lighter indulgence space.

● Premium milkshakes – dessert-style serve. Strawberry Glory, Livin La Vida Cocoa and Va Va Vanilla offer a richer, more indulgent profile that bridges the gap between a drink and dessert. Made with real fruit and Belgian chocolate, these are the formats that work as an afternoon treat or sweet moment after a light lunch.

Ultimately, smoothies and shakes are not a side category any more. Get the range right, make it look great and success follow. We’ve seen operators increase smoothie sales by over 300% after switching to Love Struck. They are building a blended drinks offer that earns its place – with flavours customers come back for specifically, visuals that generate their own marketing and margins that justify the counter space. Love Struck has been supplying independents for over 20 years and selling more than 20 million smoothies a year across 8000 outlets. The opportunity for cafés that have not yet committed to it is still wide open.

Visit love-struck.com/pages/trade.

● Veg smoothies – the modern, feel-good option. Avo Go-Go (avocado, mango, spinach, broccoli, coconut, lime, ginger) and Kale Kick (kale, mango, spinach) tap directly into the growing appetite for nourishment and enjoyment. Acai High and the matcha variant extend this further.

● Smoothie bowls – the visual standout. Built on the same frozen sachet formats as the smoothies, bowls add a toppings layer that transforms a blended drink into a styled, photographable serve. Pash’N’ Shoot, Berry-Go-Round and Avo Go-Go all work well in bowl format, with granola, seeds and fresh fruit elevating both the visual and perceived value.

& ICE CREAM

A lighter touch

Oli Sampson is managing director at Central Foods, where you will find the Menuserve brand – offering seasonal versatility and stunning flavour in easy steps.

CONTINUED OPPORTUNITY

As spring turns to summer, cafés need desserts to do something slightly different. Customers still want indulgence but they are looking for options that feel fresher, have a lighter texture and are more in tune with the season. This creates an opportunity to move beyond heavier, winterstyle puddings and introduce colour, seasonal flavour and a greater sense of occasion, without adding unnecessary complexity in the kitchen.

The wider café opportunity remains strong, with Lumina Intelligence forecasting the UK food-to-go market to reach £24.9 billion in 2026 and rise to £27bn by 2029.1&2 Its analysis also identifies coffee shops and cafés among the channels set to achieve market share growth over the longer term, underlining the continued opportunity for relevant, occasion-led menus. In warmer months, however, the strongest performers are often those that balance indulgence with freshness, rather than simply richness.

That seasonal shift is most evident in flavour and texture. Summer in 2026 leans into brighter fruit profiles and

sharper notes, with peaches, rhubarb, berries and citrus all helping desserts feel more seasonal and less heavy.3&4.

QUESTION OF CONTRAST

Texture is also a priority. Meringue-based desserts work particularly well in this space, bringing lightness, visual appeal and enough indulgence to still feel like a proper treat but without the weight of hotter sponge puddings or richer winter desserts. They also lend themselves naturally to fruit inclusions and subtle cocktail-inspired flavour cues, which can help cafés give the dessert menu a more contemporary, seasonal feel.

"The wider lesson is that summer desserts do not need to be stripped back or overtly health-led. The answer lies in contrast."

That is where products such as Menuserve Strawberry & Prosecco Roulade and Peach Bellini Roulade fit naturally into the conversation. Both reflect fruit-led summer desserts, while offering a practical thaw-and-serve format that supports portion control, consistent presentation and easier service during lunch and the afternoon.

Operational ease matters. With a recommended yield of 10 portions per roulade, this introduces a more polished, seasonal dessert style without

Four ways to make summer desserts work harder

● Shift towards fruit-led, lighter-feeling desserts that suit spring and summer trading.

● Meringue-based formats to bring texture, visual appeal and a more premium finish.

● Seasonal flavour cues such as strawberry, peach and citrus.

● Simple thaw-and-serve, portion-controlled formats.

labour-intensive prep, while still supporting consistent portioning and minimising waste.

The wider lesson is that summer desserts do not need to be stripped back or overtly health-led. More often, the answer lies in contrast: fruit against cream, lighter textures against richer notes and flavours that suggest freshness and occasion in equal measure. Strawberry-led desserts can carry the menu through late spring and early summer, while peach, citrus and other brighter fruit profiles keep ideas fresh.

Roulades introduce a seasonal feel without adding heavy prep or unnecessary waste, refreshing the lunch and afternoon trade while maintaining service consistency.

1. Lumina Intelligence, UK FTG M’kt Rep 2026.

2. LI UK Eating Out M’kt Rep 2025.

3. Comelle/Wholesale Mgr, Soft Serve Forecast 2026.

4. Puratos Taste Tomorrow, Hottest patisserie trends ‘26.

DESSERTS & ICE CREAM

Delivering a profit powerhouse

The team at Suncream is here to keep you ahead of the trend curve.

Desserts continue to be one of the most profitable and versatile areas of any menu, with ice cream, shakes and indulgent treats offering strong margins and broad customer appeal.

A well-curated range should balance classics with trend-led flavours –consider the popularity of cookies and cream; the rich, caramelised notes of Speculoos biscuit; and the social media-driven surge in ‘Dubai chocolate’ creations, combining pistachio with textured fillings.

Variety is key but so is inclusivity. A fat-free frozen yoghurt alongside vegan ice cream caters to health-conscious consumers and those with dietary requirements. Suncream’s vegan range,

free from all 14 declarable allergens, allows you to serve with confidence while widening the audience.

Presentation plays a crucial role. Displaying ice cream – particularly an artisan range like Gelato Lusso – creates theatre and encourages impulse purchases. Customers buy with their eyes, and a vibrant cabinet can boost uptake of high-margin desserts.

Integrate ice cream across the menu: premium milkshakes, indulgent sundaes and retro favourites like banana splits. With freezer deals and point-of-sale support available, it’s straightforward to turn it into a standout category.

Visit suncreamicecream.com.

Record-breaking Tiramisù

It is official: the longest tiramisù in the world has been created in London, reaching the extraordinary length of 440.58 metres, surpassing the previous Guinness World Record of 273m.

The numbers behind this feat are staggering, highlighting the scale of the achievement: 800 litres of illy premium coffee, 465kg of sugar, 152,000 savoiardi biscuits from Forno Bonomi, 60kg of cocoa, 19,000 eggs and 1843kg of Sterilgarda mascarpone.

Led by Mirko Ricci and the organisational team of COMPLITALY TV, Chelsea Old Town Hall was transformed, with dozens of chefs and volunteers working tirelessly. Several associations of chefs and pastry professionals came together for this historic achievement between Italy and the UK. The pastry team included the ICC – Italian Culinary Consortium, the Federazione Italiana Cuochi UK and pastry group Etica del Gusto.

One of the top chefs involved was Carmelo Carnevale who, when asked what makes a good tiramisu, said: “A very good coffee, a nice and firm cream and a lot of passion.”

The project featured leading Made in Italy partners: illycaffè, Carnevale 1966, Forno Bonomi, Sterilgarda, Eurovo, Gelecta and Bontà Italia.

Alongside the sponsors, several Italian and British institutions supported the initiative, including the Embassy of Italy in London, the Consulate General of Italy in London, the Italian Chamber of Commerce in the UK and the UK Confederation.

The event, which combined entertainment, gastronomy and charity, also carried a symbolic message. On top of the tiramisù, a special dedication was created for King Charles III, saying: ‘Grazie Your Majesty’ – a gesture of gratitude from the Italian community in the UK for the welcome received over the years.

info@suncreamdairies.com www.suncreamicecream.com

DESSERTS & ICE CREAM

Inclusive indulgence

International marketing manager at Tipiak, Marie-Emmanuelle Chessé, knows how to make premium sweet treats work for more café customers.

DESSERTS & ICE CREAM

SENSE OF OCCASION

The sweet treat moment in cafés has quietly shifted. Where once a slice of cake was the default, today’s customers are just as likely to reach for something smaller, more refined – a bite-sized treat that makes their flat white feel like a considered occasion rather than a transaction. This shift is an opportunity worth taking seriously.

Britain drinks around 98 million cups of coffee a day1. That’s an enormous built-in audience for a premium accompaniment – yet many independent cafés are missing out on that spend. A well-placed macaron, displayed in a glass counter case at the point of purchase, can change that.

The products that earn their place share a few qualities: they look the part, are easy to serve consistently and feel suited to more than one moment. A treat that works at 10am with a cappuccino, equally well at 3pm on a tea stand, and again as an elegant finish to a plated dessert has real value. Colour, texture and sense of occasion matter – not just for aesthetics but because they make a customer feel the spend was worthwhile.

Tipiak’s gluten-free French macarons fit that role. Hand-finished in the West of France by experienced bakers and pastry chefs, they offer genuine pâtisserie credentials. The crisp shell and soft filling give the textural contrast that’s satisfying to eat, while the range of flavours – from chocolate, vanilla and salted butter caramel through to raspberry, lemon and yuzu and passionfruit – gives operators enough breadth to tailor serves to the season, the occasion or drink in hand. Supplied frozen and ready to thaw and serve, they require no pastry skills or complicated prep.

That range also matters for a reason that is easy to overlook. Around 6% of UK adults are estimated to have a clinically confirmed food allergy2, while coeliac disease affects around one in 100 in the UK3 – with an estimated 500,000 still undiagnosed. For an independent café, those are not edge cases. They are potential regulars who quickly learn the venues they can trust.

BEST POSSIBLE TASTE

The opportunity for cafés is not to create a separate free-from corner but

to build a sweet offer that naturally includes rather than accommodates. A macaron that is gluten-free by recipe rather than by compromise – one that looks stunning, tastes genuinely indulgent and sits confidently alongside the rest of the counter –removes the awkward conversation and opens up the occasion.

Tipiak’s macarons are produced in a dedicated gluten-free facility and certified by the French Association of

Six ways to use macarons in your café

Coffee companion

Serve a single macaron alongside any espresso-based drink.

Dessert garnish and decoration

Balanced on the rim of a milkshake glass, placed on top of a scoop of ice cream, used to finish a slice of cake or a plated dessert.

Afternoon tea flourish

A mix of classic and fruit-led macarons adds colour and French flair to any afternoon tea stand. The Pop Macarons Fruits range works well here.

Macaron tower

For celebration bookings or in-café events, a tiered macaron tower creates instant theatre and shareability.

Counter display

Place macarons in a glass counter case at the point of order, where the colours are visible as customers queue. Rotate small batches through the day — thawing takes just over an hour in the fridge plus 15 minutes at room temperature.

Seasonal and gifting moments

Heart-shaped macarons for Valentine’s Day, the full colour range for Easter or Mother’s Day, a boxed selection as a take-home gift.

DESSERTS & ICE CREAM

Gluten Intolerance (AFDIAG), giving operators the confidence to sell them as a premium choice to everyone, not just to guests with dietary requirements.

The uses are more varied than they might first appear. Alongside a drink, a single macaron is a clean upsell –the kind of small addition a customer agrees to without thinking twice. On an afternoon tea stand or celebration table, a mix of colours and flavours does something more structural: it elevates the whole spread and signals that the café has taste. The gourmand –a coffee with two or three small, sweet bites alongside – is a concept well established in France and increasingly adopted by UK independents looking to grow average spend without

Pairing guide: matching flavours to drinks

Espresso or Americano

Chocolate or salted butter caramel reinforce the richness and cut through the intensity.

Flat white or latte

Vanilla or pistachio complement the creaminess without competing with it. The most popular daytime pairing for a reason.

Breakfast tea or Earl Grey

Lemon, raspberry or lemon and yuzu from the Pop Macarons

Fruits range bring a bright, fresh contrast. These flavours also work well with iced teas and lighter afternoon serves.

Mocha or hot chocolate

Chocolate macarons lean into the cocoa notes for a dessert-led serve. A straightforward upsell that works well in cooler months.

Café gourmand-style serve

A coffee served with two or three small sweet bites – a macaron, mini éclair, petit four. Already well established in France, and increasingly popular in the UK.

changing their menu architecture.

The decorative potential is worth noting too. A macaron placed on top of a milkshake, balanced on the rim of an ice cream coupe or used to finish a slice of celebration cake adds colour and a distinctly French flourish that photographs well and reinforces the premium feel of the whole serve.

Flavour choice is worth approaching with intention. The classic range –chocolate, vanilla, pistachio, salted butter caramel, lemon, raspberry –covers the most common drink pairings. The Pop Macarons Fruits range brings brighter, seasonal energy: passionfruit, lemon and yuzu, blackcurrant, cherry, apricot and coconut.

BEST POSSIBLE TASTE

In terms of seasonal and gifting opportunities, the heart-shaped format, in chocolate and strawberry, adds a distinctive visual that works well around Valentine’s Day, Mother’s Day or any celebration booking. Between them, the Tipiak range gives a café something for every drink, occasion and customer, without needing to manage multiple suppliers.

For independents, the practical case

is just as compelling as the creative one. Frozen formats reduce waste and simplify stock management. Thaw-and-serve preparation means no trained pastry chef is needed, and no complex build behind the counter. Portion control is built in. And because the products arrive finished, what reaches the customer looks as good as anything they might find in a dedicated pâtisserie.

That is a harder combination to achieve than it sounds, which is why products like these tend to stay on menus once they are added.

The sweet moment in cafés does not have to be a large or complicated one. A well-chosen small treat, placed confidently on the counter and offered as part of the drink occasion, can shift the average transaction, broaden the customer base and make the whole experience feel more considered. In a competitive independent market, that type of quiet elevation is often what keeps customers coming back.

Check out tipiakfoodservice.co.uk.

(1) British Coffee Association

(2) Food Standards Agency.

(3) Coeliac UK .

sweet spot! The

How to build a smarter operation around desserts, shakes and ice cream, with Kevin Hughes, country director for La Lorraine Bakery Group – which includes the Panesco and Donut Worry Be Happy brands.

STRATEGY FIRST

Desserts and ice cream are no longer just occasional extras. During summer months, they become an important driver of traffic, incremental spend and overall customer experience. That shift reflects wider changes in behaviour. Consumers are looking for reasons to extend their visit beyond a single coffee, and sweet treats – particularly those that feel indulgent, refreshing or visually engaging – provide a natural way to do that. Ice cream, milkshakes and lighter desserts all support stronger afternoon trade and higher spend per visit.

People still gravitate towards the familiar but expectations around quality, presentation and variety have increased. Classic formats such as cheesecakes, pastries and ice cream remain central, with demand for products that feel more considered. This includes fruit-led options such as Apple Strudel, with bakery-led desserts that sit with coffee. Variety is essential, with flexibility around a full dessert, something lighter or a smaller treat alongside a drink making careful menu curation more important than ever.

GET YOUR FREAK ON

In practical terms, this shifts desserts from a secondary consideration to a more strategic part of the menu. Products such as La Lorraine Bakery Group’s Burnt Basque Cheesecake or Salted Caramel Brownie Tart, alongside ice cream and milkshake bases, give operators a flexible platform to build both premium and seasonal serves.

In cafés, premiumisation is driven less by complexity and more by how products are presented and combined. Layered desserts, ice cream-based serves and milkshakes that incorporate sauces, toppings and bakery elements allow the creation of high-value products without slowing service. Visually led formats such as loaded or ‘freakshake’-style drinks are particularly effective, combining ice cream with more indulgent additions – and bakery plays a central role here. Products from the Donut Worry Be Happy range, including topped doughnuts such as Raspberry Bliss, Nutzilla and Berry White, can enhance shakes and ice cream desserts, adding height, texture and visual appeal. Smaller treats such as Donut Worry Be Happy Bites – available in flavours

including speculoos, red fruits and chocolate-hazelnut –offer flexibility individually, as sharing plates or toppings.

The result is a dessert offer that’s experiential – something customers are likely to photograph, share and return for.

A CAREFUL BALANCE

While indulgence remains central, there is a growing demand for balance and portion flexibility.

Smaller-format desserts are particularly relevant in cafés, where purchases are spontaneous or linked to a coffee. Bite-sized options such as filled mini doughnuts allow the enjoyment of a treat, without committing to a full dessert.

At the same time, fruit-led desserts such as La Lorraine Bakery Group’s Apple Strudel Stick provide a lighter-feeling alternative, while delivering on flavour and familiarity. The most effective menus offer a spectrum – from indulgent desserts and shakes to smaller or more balanced options.

Also critical is operational simplicity, particularly during busy trading periods. Many cafés rely on frozen or preprepared desserts such as cheesecake slices or strudel formats, which can be defrosted or finished quickly.

Reliable storage remains essential, alongside blenders for milkshakes and, where appropriate, soft-serve or gelato-style machines that add theatre and flexibility.

WORKING HARDER

Menu structure plays a role in turning desserts from occasional purchases into consistent contributors to revenue.

Smaller sweet items, including mini doughnut formats, can sit alongside coffee in the morning and mid-afternoon, while indulgent desserts such as Burnt Basque Cheesecake or Salted Caramel Brownie Tart drive later-day trade.

In terms of seasonality, ice cream, milkshakes and lighter desserts naturally come to the fore in summer but core products can be adapted year-round. By structuring the offer in this way, operators can turn desserts and ice cream into a more consistent and valuable revenue stream.

Lumina Intelligence, UK Eating Out M’kt Rep 2025, & Mintel, UK Ice Cream Market Report.

Tips to summer success

1. Build a clear upsell journey

Position desserts and shakes at the point of ordering. A standard milkshake can be upgraded into a premium ‘freakshake’-style serve by adding toppings and a Donut Worry Be Happy doughnut or Bites.

2. Create one or two hero products

Focus on standout items such as a loaded milkshake or plated dessert featuring La Lorraine Bakery Group Burnt Basque Cheesecake or Salted Caramel Brownie Tart to draw attention and drive trial.

3. Smaller formats to increase frequency

Introduce bite-sized options such as Donut Worry Be Happy Bites to encourage impulse purchases and repeat visits.

4. One product working across multiple serves

Apple Strudel can function across plated desserts, takeaway treats or paired with ice cream.

5. Speed of assembly

Use pre-portioned desserts and elevate them with sauces, toppings or bakery elements to create premium serves quickly and consistently.

PUSHING FORWARD

Once a popular cinema – The Gaumont – the Art Deco building on London Road in Derby has been home to the all-you-can-eat COSMO Authentic World Kitchen since 2013. While leading actors no longer take centre stage, the chefs entertain diners with their live cooking skills, using fresh ingredients daily to whip up authentic dishes – from Japanese, Italian and Chinese, to Indian and Thai.

Sid Panday, restaurant manager at COSMO Derby, explained: “We’re one of the busiest restaurants in the group, welcoming families to celebrate occasions. We want adults and children to feel excited as soon as they walk in.”

In a venue built on theatre, even dessert has become part of the show, with Carpigiani’s semi-automatic soft serve machine delighting customers with portions at the touch of a button.

“People enjoy watching as the machine produces a perfectly formed soft serve portion in a cone. It adds extra excitement to our dessert station and brings it to life, much like our live cooking stations for each cuisine.”

Behind the scenes, the decision to introduce Carpigiani’s 241 SA was driven by more than its theatrical show alone. With COSMO Derby welcoming high volumes of diners, the dessert station needs to be as efficient and reliable as the rest of the kitchen.

“It became clear that we needed something to genuinely keep up with volume, without compromising on quality. The previous machine wasn’t

Taking centre stage

Carpigiani has brought back the theatre at COSMO Derby, at the touch of a button.

giving us what we needed, with breakdowns causing a headache –particularly during busy service times.”

HIGHLY RECOMMENDED

The solution came through COSMO’s long-standing relationship with JM Posner, which supplies dessert ingredients – including soft serve mix – across the Group’s restaurants

nationwide. Working closely with the operations team, JM Posner recommended the Carpigiani 241 SA semi-automatic soft serve machine, aligning ingredient quality with equipment performance. The partnership has driven improvements in efficiency, reduced product waste and lowered cost per portion.

“Since installation 18 months ago, we’ve served over 150,000 portions of soft serve ice cream,” continued Panday. “It feels exciting now when customers head towards the machine, knowing they’ll experience the joy of a perfect portion of soft serve being dispensed into a cone, every single time. They simply take one, place it

into the holder, press the button and the machine automatically creates that ‘wow-factor’, adding to the experience.

“It’s been consistent from day one, and even on our busiest evenings we’re confident it can handle the demand. Plus, our cost per portion has reduced a lot, alongside food wastage, because the machine serves a pre-determined portion that people actually consume.”

Operational improvements have been just as important, with extended cleaning cycles reducing the frequency of full cleans, meaning less time spent on machine maintenance and a reduction in mix waste too.

“Previously, we experienced machine downtime through faults and having to clean every week, which is time-consuming and meant draining product to do it. Now, we clean monthly by choice, although it can go to 42 days because of self-pasteurisation technology. It has reduced waste and saved valuable time.”

Shmoo operator

With a simple starter kit, you too can achieve thickshake perfection.

YOUTHFUL INFLUENCE

Located at Herongate Club Leisure Centre in Hungerford, Terrace View is an independent, family-run café for members and visitors. With exquisite views of the Berkshire countryside, it stands out for its ambience.

Owner, Colin Matthews-Hewer, said:

“I have been running Terrace View Café for three years. People tend to come here to relax after a workout, sauna or swim. We also get a lot of families, so it is important that our food & drink appeals to a wide range of people.”

It was this younger customer base that led to a milkshake offering. After a bit of product research, he came across Shmoo, from Aimia Foods for Professionals: “We looked at a variety of different brands but Shmoo came out on top! It is proving very popular.”

Terrace View explored Shmoo by using the brand‘s starter kit, which includes powders, toppings, a steel mixing cup for the Shmoo machine and POS material. It was the perfect introduction. “The Shmoo starter kit is fabulous! Easy to set up, we could start making shakes almost immediately.”

PROTEIN POWER

With a creamy thick shake now being created in front of the purchaser, it adds additional theatre to the

experience and grabs the attention of other customers. They know exactly what they’re getting, with the option to customise with flavours and toppings.

“And Shmoo milkshakes are really easy to make,” continued MatthewsHewer. “If I can do it, anyone can! Simply add semi-skimmed milk to the line of the branded Shmoo cup, add a scoop of Shmoo powder, pop it on the mixer for 30 seconds and bang, you’ve

got your milkshake. You can then finish with cream and toppings.”

As well as being a leading thickshake brand, Shmoo is high in protein and calcium (when made to instruction with semi-skimmed milk), low in fat and free from artificial ingredients. And there’s further appeal to gym-goers.

“We offer the option to add protein powder – and this versatility is brilliant. Since we started using Shmoo, we’ve had fantastic feedback. There’s a good markup, too!”

For more info, visit shmoodrinks.com and aimiafoods.com/shmoo-drinks/.

Chill factor

Ice-making equipment and refrigeration requirements are changing. Simon Frost, country director for Europe at Hoshizaki, takes us through the evolution.

Let’s talk about the café/coffee shop market. What trends are you seeing?

Foodservice is a hub for constantly evolving trends, with the café market at the heart of change. As with most areas in hospitality, they can be polarising: indulgent vs health-conscious menu options, grab-and-go vs experiential dining, greater personalisation vs less friction when ordering. One thing is consistently true however – customers are no longer just purchasing a co ee, they are buying an experience.

The continued shift towards selfservice and streamlined options has a particular impact on operations. A reliable, high-capacity ice maker is now essential rather than ‘nice to have’, especially as iced co ees, matcha and fruity soft drinks take centre stage all year round.

Tying into self-service and graband-go demand, front-of-house presentation is increasingly important. Attractive food displays can encourage purchases, making them vital to get right. To minimise friction, consider customer-facing storage solutions, such as multideck refrigerators, rather than sta -facing only.

Can you expand on your partnerships? Hoshizaki works with a wide spectrum of businesses, from independents to established high-street co ee shops and the UK’s leading grab-and go pastry shop – who have truly disrupted their category, as well as consumer brand perceptions, by making iced

co ees and now matcha. They’ve been working with us and and investing in our consistent, reliable and easy-touse ice dispensers. Who would have thought a aky sausage roll and green matcha would work so well?

But what each of these venues have in common is a thirst to satisfy demand and willingness to invest in dependable, high-performance equipment that facilitates consistent quality throughout the day.

At Hoshizaki, we are also invested in supporting cafés as community hubs, through initiatives such as The Canvas Network. Led by Ruth Rogers, the founder of The Canvas in Shoreditch – a community café which ran from 2014-2022 when it was forced to close during the pandemic – the project explores how neighbourhood sites can become hubs, tackling loneliness, food insecurity and high-street decline.

When I heard about the idea, I fundamentally knew that Hoshizaki should be supporting this project. In a world of isolation with so many glued to our phones, being part of this journey feels like the right thing to do. I’m proud that Hoshizaki gets to give back to our industry and community.

Independents and high-street operators are very different beasts. How does your approach differ? Needs vary signi cantly, particularly around space, volume and work ow.

For small independents, footprint is often the biggest constraint.

Equipment needs to be compact, versatile and easy to install without disrupting existing layouts. Solutions like Hoshizaki’s DCM ice dispensers are particularly well suited, providing high ice quantity output without the space required of a traditional machine. A user simply needs to rest the cup against the lever or push a button, and seconds later a cup of ice is ready.

For high-street operators focused on consistency and scalability across multiple locations, Hoshizaki’s new IM CUBE series may be more appropriate. Available in four core variants to meet unique demands – the CUBE, FLEXICUBE, ULTRACUBE, and ELITECUBE – the IM models are capable of producing up to 210kg of ice per 24 hours. Reliability, consistency, ease of maintenance and standardisation are

Consummate Professional

From independents to larger chains, Panasonic o ers a wide range of equipment solutions.

CONVENIENCE & QUALITY

Café menus continue to expand around changing habits. Fast-paced lifestyles are dictating this pattern, with more convenient, high-quality food & drink options available. Fresh and appealing are key watchwords.

Operators need to deliver e ciency while maintaining standards, putting greater focus on equipment solutions.

“The best products balance convenience and quality,” said Andrew Whyte, category marketing manager – Professional Kitchen, Panasonic. “Favourites such as toasted sandwiches, sausage rolls and pastries perform strongly, o ering comfort, portability and quick satisfaction. By focusing on reliable staples, operators can create a strong grab-and-go o er.”

Equipment wise, speed, consistency and versatility are essential.

“Panasonic’s NE-SCV3 High Speed Oven is designed to deliver all three,

combining microwave, convection and grill technology to cook and bake a range of breakfast and brunch items,” continued Whyte.

“From bacon and cheese atbreads to paninis, pastries and more, it supports fast turnaround during peak periods. The compact footprint and easy-to-use interface make it ideal for contract catering environments.

“We recently supported the team at La Chouquette Bakery with the launch of Piqniq by La Chouquette. It’s a compact grab-and-go concept, across food and speciality co ee for breakfast and lunch. The focus is on fresh sandwiches, pastries, weekend specials and hot snacks. In such a small and busy site, operational e ciency and consistency were critical.”

To meet these challenges, Piqniq turned to the Panasonic NE-SCV3 highperformance oven. Manager, Elliot, explained: “The idea is that if someone pops in for lunch, they don’t have time to wait 15 minutes for a sandwich. We need a fast, simple solution.

“The main seller through the NE-SCV3 are the toasties, with a range of llings from beef birria and Cajun chicken to veggie options like brie and chilli jam and jalapeno popper. We heat toasties in just one minute, consistently cooking everything to perfection.”

HIT THE ACCELERATOR

Grab-and-go is particularly suited to environments where time is limited and convenience is a priority. Workplaces are a natural t, as employees seek quick options. Similarly, travel kiosks such as airports, train stations and motorway services bene t from grab-and-go. Education settings also present opportunities.

“All of these businesses understand that microwaves and accelerated ovens are core pieces of equipment,” continued Whyte.

“Where head count is low, a compact machine that can transition from ordering to service is ideal. Panasonic’s NE-SCV3 ts onto any small worktop. Additionally, the capability to stack units is a huge advantage. And capabilities are doubled by stacking a second oven for space optimisation.

“Ease of use is central to the NE-SCV3, with multiple languages and colour touchscreen that allows you to update and modify up to 100 recipes and menu settings rapidly via Wi-Fi/ LAN. Pre-programmed settings and a simple interface means sta can operate with con dence.

“It also has an innovative multiplatform app. The SCV Control Hub app allows secure updates, without the need for Wi-Fi,” concluded Whyte.

Email commercial.ovens@eu.panasonic. com or visit panasonic.co.uk/ professionalkitchen.

We decided on the new NE-SCV3 High Speed Oven and we’ve never looked back –it’s

Ross, Owner at Lawns Farm

NE-SCV3 High Speed Convection Oven. Fast. Versatile. Efficient.

Creating

the mood

Mark Conron, group head of customer communications

at Nisbets UK, on nding the right equipment balance, both inside and outside.

TAKE A SEAT

A café is more than just a place to eat out. It is a space for socialising, networking, relaxing and working. With this in mind, operators need to develop the right ambience by tapping into the latest trends – and with over 43,000 products, Nisbets is a one-stop shop for everything from large co ee shop refurbs to smaller modernisations.

To create the right atmosphere front of house, furniture plays a vital role. From tables and chairs to display cabinets and accessories, this can transform a venue.

Current trends centre around bringing the outside in, with neutral shades and wooden tables providing a calming space. Here, Bolero’s Twist Rattan chairs prove a popular choice, available in di erent styles (Bay, Eden and Dune) and colours (Natural, Charcoal, Green and Honey), allowing operators to mix and match.

The newest addition to this range is the Dune PE Twist Rattan Armchair in a warm honey colour that complements Bolero’s Olive Green Verona Café Table. With supportive armrests and ergonomic shape, it o ers maximum comfort. It features a sturdy aluminium frame and premium polyethylene

twist rattan weave for that authentic look – with weather and UV resistance, perfect for indoor and outdoor dining. And don’t forget parasols and heaters (also available from Bolero).

HANDS-ON

In terms of tableware, customers are attracted to crockery with a natural feel. This includes earthy tones and subtle textures, as well as artisanal pieces with irregular edges and reactive glazes.

All this and more is o ered by Olympia, with designs compliant with British Hotelware Standard BS4034. One collection is Ember – porcelain dinnerware with a blue, brown or mahogany nish. These di erent tones capitalise on the trend for mix-andmatch tableware, with a versatile range of crockery. Whether plates, bowls or dipping pots, each item o ers strength and is chip resistant for long-lasting use – essential when keeping costs down.

Another way cafés can control their budgets is by investing in energye cient appliances. They’re not only better for the purse strings but help minimise environmental impact.

Nisbets is always looking for ways to improve the e ciency of its own brand products, and most recently it

has upgraded Polar’s refrigeration units with new energy-saving models. Take the Polar G-Series Deli Display Fridge –this now receives an A energy rating.

Using R290, the most sustainable refrigerant available, powerful force air cooling keeps sandwiches, quiches and cakes chilled and ready to eat, while being attractively displayed by interior LED lights. Once an order has been placed, use the easy-access rear sliding doors and select the required item.

GET STREAMLINED

Alongside a welcoming front-ofhouse, it is equally important to ensure backbars and kitchens are designed in a way that maximises e ciency. This is where modular appliances come in handy, providing a simple way to create a bespoke workspace.

Bu alo’s 600 series modular appliances come together to create organised e ciency. Equipment can be installed on its own or used together for a customisable, all-electric kitchen. This can be more energy e cient, reducing costs and maintaining a cooler working environment due to improved heat retention.

Check out nisbets.co.uk.

COMING UP Autumn 2026

NEXT ISSUE

FOCUS

Hot food

Breakfast & brunch, light bites, global trends, NPD

IN-DEPTH

Cakes & desserts

European-style, healthy options, doughnuts, bakery

PREVIEW

lunch! Show – part of The London Food & Drink Festival 2026

HOW TO START & RUN A COFFEE BAR – VOL 9

The essential guide for new operators

Café Suppliers Index

AGRIAL FRESH PRODUCE LTD

Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB

Contact: Sales Department Tel: 01942 219942 hello@afproduce.co.uk www.agrialfreshproduce.co.uk

AM PACKAGING CORPORATION LIMITED

Units 1-4 Brittania Court, Copse Road, Fleetwood FY7 7FY Tel: 01253 823322 enquiries@ampccorp.com www.ampccorp.com

BAWNBUA FOODS NI 67 Crowhill Road, Bleary, Co. Armagh BT66 7AT

Contact: Victoria Cartmill Tel: 02838 344244 victoria.cartmill@bawnbua.com www.bawnbua.com

BEYOND THE BEAN

Unit 6, Cala Trading Estate, Ashton Vale Road, Ashton Vale, Bristol BS3 2HA Tel: 0117 953 3522 hello@beyondthebean.com www.beyondthebean.com

BRITISH LION EGGS AND EGG PRODUCTS 59A, Portobello Road, London W11 3DB

Contact: Phil Slaney Tel: 020 7052 8899 Info@britegg.co.uk www.egginfo.co.uk

CARGILL PROTEIN EUROPE

Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR

Contact: Helen Walker

Tel: 0121 274 1107 Cpe_Customerservices@cargill.com www.cargill.co.uk

COFFEE SAFE

The Chapel, 288 Halifax Road, Liversedge WF15 6NP Tel: 01274 979920 info@coffeesafe.com www.coffeesafe.com

DITSCH UK LTD.

Timsons Business Centre, Perfecta Works, Bath Road, Kettering, Rutland NN16 8NQ

Contact: Lucy Rogers

Tel: 01536 419 900

Lucy.rogers@ditsch.co.uk www.ditsch.co.uk

DURUM COMPANY UK

(ENDO FOODS)

10 Princes Road, Montagu Industrial Estate, Edmonton N18 3PR Tel: 020 8920 2612 Info@endosfood.com

FRESH-PAK CHILLED FOODS

1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB

Contact: Joe Martin Tel: 01226 344850 Fax: 01226 344880 joe.martin@fresh-pak.co.uk www.fresh-pak.co.uk

FSC

Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB

Contact: James Simpson 
Tel: 01934 745600 
james@thefscgroup.com
 www.thefscgroup.com

FLEXESERVE

COVERIS FLEXIBLES UK LTD.

Cromwell Road, Eynesbury, St Neots, Cambridgeshire PE19 2ET

Contact: Sales Department Tel: 01480 884300
 UKfoodservice@coveris.com www.coveris.com

COUNTRY CHOICE FOODS

Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD

Contact: Neil Lindsell Tel: 07979 704758

Neil.lindsell@sysco.com www.countrychoice.co.uk

The Alan Nuttall Partnership Ltd, Orchard House, Dodwells Road, Hinckley, Leicestershire LE10 3BZ

Contact: Warwick Wakefield Tel: 01455 638300 info@flexeserve.com www.flexeserve.com

FOOD ATTRACTION LTD.

Triam Court, 17-21 Langham Road, Leicester LE4 9WF

Contact: Jake Karia

Tel: 0116 2744066 jake@foodattraction.com www.jakeandnayns.com

DAWN FARMS UK

Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US

Contact: Bryan Murphy Tel: 01604 583421 info@dawnfarms.co.uk www.dawnfarms.ie www.dawnfarms.ie/tmi-foods

DEIGHTON 
MANUFACTURING (UK) 
LTD. Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR

Contact: Andy Hamilton
 Tel: 01274 668771
 Fax: 01274 665214
 sales@deightonmanufacturing.co.uk
 www.deightonmanufacturing.co.uk

FRACINO

Birch Road East, Birmingham B6 7DB

Contact: Peter Atmore

Tel: 0121 328 5757 sales@fracino.com www.fracino.com

FUTURA FOODS UK LTD.

The Priory, Long Street, Dursley, Gloucestershire GL11 4HR

Contact: Rhian Kinman Tel: 01666 890500 Fax: 01666 890522 rhian.kinman@futura-foods.com www.futura-foods.com

GAGGIA PROFESSIONAL C/O EVOCA UK LTD.

Prime Point, Mark Binner Way, Pensnett Trading Estate Kingswinford DY6 7TJ

Contact: Sales Tel: 01902 355000 customerservice.uk@evocagroup.com www.gaggiaprofessional. evocagroup.com

GELARTO

Stonebridge House, Kenilworth Road, Meriden Warwickshire CV7 7LJ

Tel: 02475 940016 angus@gelarto.com www.gelarto.com

BRCGS -AA

FRANKE COFFEE

SYSTEMS UK

6A Handley Page Way, Colney Street, St Albans AL2 2DQ

Sales Department 01923 635700 cs-sales.gb@franke.com www.coffee.franke.com

GIERLINGER HOLDING

GMBH

Weingartenstraße 14, A-4100, Ottensheim, Austria

Contact: Anthony Oates Tel: 07711 860608 anthony.oates@gierlingerholding.com www.gierlinger-holding.com

GO-PAK GROUP

Drumcoo House, 1 Hawkesworth Road, Yate, Bristol BS37 5NW

Contact: Ben Ely Tel: 01454 285400 BEly@go-pakuk.com www.go-pakuk.com

GROTE COMPANY

Newtech Square, Zone 2 Deeside Industrial Park CH5 2NT

Contact: Paul Jones

Tel: 01978 362243

Fax: 01978 362255 sales@grotecompany.com www.grotecompany.com

H SMITH FOOD GROUP PLC

24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP

Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com

HOSHIZAKI

2 The Technology Centre, London Road, BR8 7AG Swanley, Kent United Kingdom Tel: +44 (0)845 456 0585 uksales@hoshizaki.uk www.hoshizaki-europe.com/uk

IBC SIMPLY

Riverdale House, 19-21 High Street, Wheathampstead, St Albans AL4 8BB Tel: 0208 634 7020 sales@ibcsimply.com www.ibcsimply.com

JIFFY TRUCKS LTD.

26 Jubilee Way, Shipley, West Yorkshire BD18 1QG

Tel: 01274 596000

Contact: John Briggs

john@jiffytrucks.co.uk www.jiffytrucks.co.uk

KINGS FINE COOKED MEATS

69 Queen Street, Wigan, Greater Manchester WN3 4XH

Tel: 01942 322398

Contact: Adele Rooney adele@kingsfinecookedmeats.co.uk www.kingsfinecookedmeats.co.uk

LEATHAMS LTD.

The Circle, Units 10-12 Queen Elizabeth Street, London SE1 2JE

Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk

LIBA BREAD

Lärjestationsgata 1, 415 02 Göteborg, Sweden

Contact: Sergio Fadel Tel: (+46) 735 09 25 24 sergio@liba.se www.libabrod.com

LOVE STRUCK F&B LTD.

3 Huxley Road, Guildford GU2 7RE

Tel: +44 (0) 207 378 8332

Contact: Tom Youngman contact@love-struck.com love-struck.com

LUNCH! 16-17

SEPTEMBER 2026

by Diversified Communications UK Ltd. at Excel, London www.lunchshow.co.uk/bsa

MERRYCHEF

Ashbourne House, The Guildway, Old Portsmouth Road, Guildford GU3 1LR

Contact: Alistair Farquhar

Tel: 01483 464900

Alistair.Farquhar@welbilt.com www.merrychef.com

mezzeIQ

12 Colston Yard, Bristol BS1 5BD

Contact: Hugo Walker Tel: 0117 990 1008

hugo.walker@mezze.io www.mezze.io

MILLITEC FOOD SYSTEMS LTD.

20 Victoria Road, Draycott, Derbyshire DE72 3PS

Contact: Richard Ledger Tel: 01332 320400 sales@millitec.com www.millitec.com

MISSION FOODS EUROPE LTD.

Renown Avenue, Coventry Business Park, Coventry CV5 6UJ

Contact: James Brown Tel: 07725 496799 Jbrown@missionfoods.com www.missionfoodservice.co.uk

PAN EURO FOODS

20-22 Wenlock Road, London N1 7GU

Contact: Steve Matthew Tel: 00353 1 6301490

Steve.Matthew@paneurofoods.com www.paneurofoods.com

PASTA FOODS

Forest Way, Norwich NR5 0JH

Contact: James Palmer Tel: 01493 416200 enquiries@pastafoods.com www.pastafoods.com

PLANGLOW LTD.

Suite 6A1, Whitefriars, Lewins Mead, Bristol BS1 2NT

Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com

PROAMPAC-RAP LTD.

Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA

Contact: Martin Beaver Tel: 0208 069 0700 gbenlon-info-dl@proampac.com www.proampac.com

SABERT UK LTD.

Unit 2, Harvard Ind. Estate, Kimbolton PE28 0NJ

Contact: Clive Pickerill Tel: +441480 869077 cpickerill@sabert.com www.sabert.eu

SEARA MEATS BV

1st Floor Belmont House

Belmont Road Uxbridge, UB8 1HE

Tel: +44 2035358856

Contact: uk.@seara.com.br www.searainternational.com

SIMPSONS BEVERAGES

Chiswick Grove, Blackpool FY3 9TW Tel: 01253 766333

info@simpsonsbeverages.com simpsonsbeverages.com

STONEGATE FARMERS

Lacock Green, Corsham Road, Lacock, Chippenham, Wiltshire SN15 2LZ

Tel: 01249 730700

David.Taylor@stonegate.co.uk www.stonegate.co.uk

SUNCREAM ICE CREAM

Unit 7D Claymore, Tame Valley Ind. Est., Tamworth B77 5DQ

Contact: Rebecca Manfredi

Tel: 01827 282571 info@suncreamdairies.com www.suncreamicecream.com

WOODLY Firdonkatu 2 T 63

00520 Helsinki Finland

Contact: Patrik Kuitunen

Tel: +358 (0) 40 1259 101 patrik.kuitunen@woodly.com www.woodly.com

YEO VALLEY FARMS (PRODUCTIONS) LTD. Yeo Valley HQ, Rhodyate, Blagden, Bristol, Somerset BS40 7YE

Contact: Bobby Houghton-Brown Tel: 07966143326 bobby.houghton-brown@ yeovalley.co.uk www.yeovalley.co.uk

SHARPAK AYLESHAM LTD.

Aylesham Ind Est, Aylesham, Canterbury CT3 3EF

Contact: Dave Alexander Tel: 01304 840581 sales@sharpakaylesham.com www.groupeguillin.fr

SMOOTHIE FRESH LTD.

Unit 6 Plumpton House, Plumpton Road, Hoddesdon, Hertfordshire EN11 0LB

T: 01992 677 505 M: 07544 638 329 info@smoothiefresh.co.uk www.smoothiefresh.co.uk

TIPIAK

Distributed by Central Foods Ltd Maple Court, Ash Lane, Collingtree, Northampton NN4 0NB

Tel : 01604 858 522 info@centralfoods.co.uk www.tipiakfoodservice.co.uk

VEGWARE

39 Melville Street, Edinburgh EH3 7JF UK

Tel: +44 (0) 330 223 0400 info@vegware.com www.vegware.com

ZAFRON FOODS LTD.

Units 6 – 7 Willow Centre, Willow Lane, Mitcham, Surrey CR4 4NX Tel: 0844 847 5116 Fax: 0844 847 5117 rufus.carter@zafronfoods.co.uk www.zafronfoods.co.uk

LACA Administration 11-13 The Quad, Sovereign Way, Chester CH1 4QP Tel: 0333 005 0226 admin@laca.co.uk LINKED ASSOCIATION

LOCAL AUTHORITY CATERING ASSOCIATION

THE TEAM

Editor Alex Bell

telephone 01291 636349

e-mail alex@jandmgroup.co.uk

Advertising Paul Steer telephone 01291 636333

e-mail ads@thecafelife.co.uk

Production Gareth Symonds telephone 01291 636339

e-mail gareth@jandmgroup.co.uk

Subscriptions

telephone 01291 636338

e-mail subscriptions@thecafelife.co.uk

J & M Group Engine Rooms, Station Road, Chepstow NP16 5PB

Café Manufacturers & Distributors

ANCHOR SANDWICH CO.

Units 2/21/22 Wotton Trading Estate

Wotton Road, Ashford, Kent TN23 6LL

Tel: 01233 665533

Contact: Adrian O’Hare

adrian@anchorcatering.co.uk

www.anchorsandwich.co.uk

BRCGS Rating – A

AROUND NOON LTD.

Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down BT34 2QU

Tel: 0283 0262333

info@aroundnoon.com

www.aroundnoon.com

BRCGS Rating – AA

AROUND NOON (LONDON) LTD.

810 Oxford Avenue, Slough Trading Estate, Slough SL1 4LN

Tel: 0283 0262333

info@aroundnoon.com

www.aroundnoon.com

BRCGS Rating – AA

AROUND NOON (SOHO)

Unit 7 Advent Business Park, Advent Way, London 
N18 3AL

Tel: 0203 058 1245

Fax: 0207 739 1166

soho.orders@aroundnoon.com

www.aroundnoon.com

BRCGS Rating – A

BRADGATE BAKERY

Beaumont Leys, Leicester LE4 1WX

Tel: 0116 2361100

Fax: 0116 2361101

commercialftg@samworthbrothers.co.uk

BRCGS Rating – AA+

GREENCORE FOOD TO GO LTD - PARK ROYAL

Willen Field Rd, Park Royal, London NW10 7AQ

Tel: 0208 956 6000

www.greencore.com

BRCGS Rating – AA+

BRCGS Plant Based

GREENCORE FOOD TO GO LTD – MANTON WOOD

Manton Wood Enterprise Zone, Retford Road, Manton, Worksop, Notts S80 2RS

Tel: 01909 512600

www.greencore.com

BRCGS Rating – AA+

BRCGS Plant Based

GREENCORE FOOD TO GO LTD – BROMLEY BY BOW

Prologis Park, Twelvetrees Crescent, London E3 3JG

Tel: 0207 536 8000

www.greencore.com

BRCGS Rating – A+

GREENCORE FOOD TO GO LTD. – ATHERSTONE

Unit 7, 
Carlyon Road Industrial Estate, Atherstone, 
Warwickshire 
CV9 1LQ

Tel: 01827 719 100

www.greencore.com

BRCGS Rating – AA+

GREENCORE FOOD TO GO LTD. – HEATHROW

Unit 366 Stockley Close, West Drayton, London UB7 9BL

Tel: 0208 629 8600

www.greencore.com

BRCGS Rating – AA+

MELTON FOODS

3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA

Tel: 01664 484400

Fax: 01664 484401

commercialftg@samworthbrothers.co.uk

BRCGS Rating – AA+

BRCGS Plant Based and Gluten Free standards

DELI-LITES IRELAND LTD.

Unit 1, Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN

Contact: Barbara Hawkins

Tel: 07786 435198

barbara.hawkins@delilites.com www.delilites.com

BRCGS Rating – AA+

ON A ROLL SANDWICH COMPANY

The Pantry, Barton Road, Middlesbrough TS2 1RY

Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk

BRCGS Rating – AA+

RAYNOR FOODS LTD.

Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH

Contact: Sales Tel: 01245 353249 sales@sandwiches.uk.net www.sandwiches.uk.net

BRCGS Rating – AA+

SAMWORTH BROTHERS MANTON WOOD

Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Tel: 01909 511800 commercialftg@samworthbrothers.co.uk www.samworthbrothers.co.uk

BRCGS Rating – AA+

SANDWICH KING

Enfield Street, Leeds LS7 1RF

Contact: Julie Crimlisk

Tel: 0113 2426031

enquiries@sandwichkinguk.com www.sandwichkinguk.com

STS Audited

SIMPLY LUNCH LTD.

Unit 2, ZK Park, 23 Commerce Way, Croydon CR0 4ZS

Contact Sales Tel: 0345 2007631 sales@simplylunch.co.uk www.simplylunch.co.uk

BRCGS Rating – AA+

TIFFIN SANDWICHES

Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF

Contact: Sales Tel: 01274 494939 sales@tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk

BRCGS Rating – AA

TIFFIN SANDWICHES SCOTLAND

81 Chapel Street

Glasgow G20 9BD

Contact: Sales Tel: 01274 494939

info@tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk/scotland

BRCGS Rating – A

TIFFIN SANDWICHES WALES (FORMALLY KNOWN AS STREET EATS FOOD LTD)

Prince William Avenue, Sandycroft, Deeside 
CH5 2QZ

Contact: Sales Tel: 01274 494939 info@tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk/wales

BRCGS Rating – AA+

BAKERY & PATISSERIE

Country Choice Foods

Durum Company UK

(Endo Foods)

Food Attraction Ltd.

Liba Bread

Mission Foods

Pan Euro Foods

Tipiak

BESPOKE SOFTWARE/IT

mezzeIQ

Planglow Ltd.

CHEESE & DAIRY

PRODUCTS

Futura Foods UK Ltd.

Leathams

Pan Euro Foods

Yeo Valley Farms (Productions) Ltd

CHUTNEYS & RELISHES

Leathams

Zafron Foods Ltd.

COFFEE

Beyond the Bean

Fracino

Franke

Evoca

Gaggia

Limini Coffee

Zuma

COFFEE & HOT BEVERAGE EQUIPMENT

Country Choice Foods

Gaggia

Evoca

Fracino

Franke

IBC Simply

Limini Coffee

Merrychef

Simpsons Beverages

DRESSINGS, SAUCES AND MAYONNAISE

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

Leathams

Zafron Foods Ltd.

DRINKS

Beyond the Bean

Franke

IBC Simply

Leathams

Love Struck F&B Ltd.

Simpsons Beverages

Smoothie Fresh Ltd

EGGS & EGG

PRODUCTS

British Lion Eggs

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

Leathams

Pan Euro Foods

Stonegate Farmers

Zafron Foods Ltd.

EQUIPMENT & VEHICLES

Deighton Manufacturing

Flexeserve

Fracino

Grote Company

Hoshizaki

Jiffy Trucks Ltd.

Millitec Food Systems Ltd.

Planglow Ltd.

EVENTS

lunch! 16-17 September 2026

FACTORY MACHINERY

Deighton Manufacturing

FSC

Grote Company

Millitec Food Systems Ltd.

FISH PRODUCTS

H Smith Food Group plc

Leathams

Zafron Foods Ltd.

FOOD TO GO

Food Attraction

Pasta Foods

ICE CREAM & ICE CREAM EQUIPMENT

Gelarto

Hoshizaki

Suncream Ice Cream

INSURANCE/BUSINESS

SERVICES

CoffeeSafe

LACA

LABELS & LABELLING

Planglow Ltd.

MEAT PRODUCTS

Red Meat

Bawnbua Foods NI

Dawn Farms UK

Gierlinger Holding GmbH

H Smith Food Group plc

Kings Fine Cooked Meats

Leathams

Pan Euro Foods

Seara Meats BV

Café Product Index

Poultry

Bawnbua Foods NI

Cargill Protein Europe

Dawn Farms UK

H Smith Food Group plc

Kings Fine Cooked Meats

Leathams

Pan Euro Foods

Seara Meats BV

OILS

Pan Euro Foods

ORGANIC PRODUCTS

Yeo Valley Farms (Productions) Ltd

PACKAGING

AM Packaging Corporation Ltd

Biopak

Coveris Flexibles

Go-Pak Group

Planglow Ltd.

Pro-Ampac RAP

Sabert

Sharpak Aylesham

Smoothie Fresh Ltd

Vegware

Waddington Europe

Woodly

PASTA

Leathams

Pasta Foods

PLANT BASED

Food Attraction

Leathams

Melton Foods

Pan Euro Foods

Tipiak

TMI Foods

ALIMENTOS DAILY FRESH S.A.

El Quillay 573, Parque Industrial Valle Grande, Lampa, Santiago, Chile

Contact: Carlos Guerrero

Tel: +562 24119171 cguerrero@dailyfresh.cl

SIGMA BAKERIES PO Box 56567

3308 Limassol, Cyprus

Contact: Georgios Georgiou

Tel: +357 25 878678

Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com

SUBWAY

Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD

Contact: Frederick De Luca

Tel: 01223 550820 www.subway.co.uk

TAMARIND FOODS SPRL Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium

Tel: +32 2 731 69 77

Fax: +32 2 731 69 78

Contact: Frederic Teichmann fteichmann@tamarindfoods.be www.tamarindfoods.be

REFRIGERATION

Hoshizaki

SALADS, FRUIT & VEGETABLES

Agrial Fresh Produce Ltd.

Leathams

Pasta Foods

SANDWICH FILLINGS

(READY PREPARED)

Fresh-Pak Chilled Foods

Purple Pineapple

Zafron Foods Ltd.

SMOOTHIES

Beyond the Bean

Love Struck F&B Ltd.

Simpsons Beverages

Smoothie Fresh Ltd

SOUPS

Leathams

Love Struck F&B Ltd.

Pasta Foods

Yeo Valley Farms (Productions) Ltd

SYRUPS

Beyond the Bean

IBC Simply

Limini

Simpsons Beverages

BAKERY INSERTS

Sigma Bakeries Ltd

BREAD

Sigma Bakeries Ltd

FRANCHISING

Subway ORGANIC PRODUCTS

Sigma Bakeries Ltd

SANDWICHES

Alimentos Daily Fresh S.A

Tamarind Foods

SANDWICH FILLINGS (prepared)

Sigma Bakeries Ltd

SPECIALITY BREADS

Sigma Bakeries Ltd