Features

Gen Z is helping to reshape menus – Tom Youngman, UK head of sales at Love Struck, shows us how to take advantage. 

We caught up with Bill Mathieson, managing director at Clawson Farms, who explained how simple steps with quality cheese can deliver outstanding results.  

It’s a challenge to navigate the latest automation, while retaining that personal touch. Maxime Herbaut, head of sales & customer experience at Cimbali Group UK, understands that keeping your patrons front of mind is essential. 

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.

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

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

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. 

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

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.

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. 

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

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

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. 

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

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

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

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

Building smarter operations for desserts, shakes, and ice cream with Kevin Hughes, country director of La Lorraine Bakery Group.

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

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

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

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

Franke has launched the New ALinein the UK and Ireland, looking to set the standard in the fully automatic sector. 

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

Coffee’s role is expanding across retail. Cimbali Group UK explains how businesses need to take advantage.

Premium coffee requires premium water. Emma Field, coffee expert at BRITA Professional, explains how you can guarantee excellence in every cup.

Cafés are broadening their sweet treat offer. Oli Sampson, MD of Central Foods, tells us how dietary inclusion doesn’t have to compromise taste. 

From Gail’s to Michelin-starred restaurants, the Islands philosophy is gaining real traction… and there’s so much more to come in 2026. 

As Nestlé Professional relaunches Seattle’s Best Coffee across the UK, head of beverages UK&I, Isabelle Fournier, shares how a partnership with Which Wich is key to the next chapter.

It’s the return of lunch! NORTH at  Manchester Central, co-located with NRB26.

Coffee, food-to-go and quick-serve restaurants are just a few of the items on a packed menu at the 2026 UK Food & Drink Shows.

Hospitality Tech360 and beyond: the smart systems and standout products shaping cafés in 2026.

Truman Brewery once again welcomes The London Coffee Festival in May, with the biggest names in the sector set to grace East London.

Confident creativity are the watchwords around SIMPLY Twist Syrups, with four flavours designed to deliver a wow factor in easy steps.