Fracino has been hand-building commercial espresso machines in Birmingham since 1990, and is still the only manufacturer in Britain doing so. Here, the head of global sales and marketing, Peter Atmore, shares what he has learned about specifying equipment for independents – and where new entrants get it wrong.

Sweet treats are drinks are a dream combo in 2026, says Marie-Emmanuelle Chessé, international marketing manager at Tipiak.

Soft serve, shakes and frozen desserts are an untapped winter opportunity. Paul Jennings, head of food at Lakeland Dairies, 

Oli Sampson, managing director at Central Foods – which includes the brand Menuserve – elaborates on how neo-nostalgia is shaping the festive season.

How and when people treat themselves throughout the day is changing. Erwan Inizan, Northern Europe sales director at Bridor, guides us through this moveable feast. 

Café refurbs are an ideal behind-the-scenes look at all aspects of running an operation. Sarah Barnard, business development director at Lewisford Group, shares her expert tips on the ins and outs. 

Michele Young supports café start-ups and concept development, drawing on her experience to identify the details that are often overlooked. Here, she shares 10 essential tips to help avoid common mistakes and get a new café off to the right start.

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

Mark Conron, group head of customer communications at Nisbets UK, on finding the right equipment balance, both inside and outside.

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