The implications of a proposed ‘latte levy’, as well as what’s already being done by various innovative packaging companies is discussed in this issue. GDPR and the ‘sugar tax’ are also covered.
With Fairtrade Fortnight coming up in March, our features include a look at the importance of fair trade. We also highlight the ever-increasing sophistication of bean to cup machines, and profile several distinctive businesses.
With the festive season drawing close, we take our customary look at some special food and beverages to enable outlets to capitalise on this lucrative time of year. Cakes and bakes, and the all-year popularity of ice cream also feature.
We would also like to offer our congratulations to all those who triumphed in this year’s Café Life Awards. Our thanks go to all the judges and sponsors too, who in turn helped to make the awards night dinner held at the Grange City Hotel in London a great success. We look forward to hearing your news and views, and reporting on events in 2018!
The highly popular lunch! show (21-22 September 2017, ExCel, London) is celebrating ten years, and the newly re-launched Café Life Society will also be hosting the finals of its live challenges at this event.
Summer is upon us, with cold drinks such as healthy juices and smoothies in demand, and also the focus of one of our features. Entries are coming in thick and fast for this year’s Café Life Awards – turn to page 16 to find out.
Café Culture has now been renamed Café Life magazine to complement the Café Society’s Café Life Awards and further reflect the fact that the growing coffee and coffee shop sector, and all that it embraces, can increasingly be found across all types of foodservice operation.
In this issue, we preview some of the events taking place at the London Coffee Festival, as well as highlight some of the companies in attendance. With the year already picking up speed, we encourage you to consider entering the Café Life Awards.
A number of stand-out cafés and coffee shop concepts are profiled in this issue as we turn our attention to design. We also look at milk, showcase some impressive automatic coffee machines, and provide a snapshot of some new launches.
As another innovative and successful café year draws to a close and embraces the festive season, we take our usual look at some special food and beverages to enable outlets to help their customers celebrate.
September’s eagerly anticipated lunch! show (21-22 September 2016, Business Design Centre, London), will be when the Café Society announce the winners of its Café Life Awards 2016 at a celebratory evening dinner to be held at the Lancaster London Hotel in Hyde Park.
The desire to indulge in café culture is broadening, as is café culture’s ability to embrace products traditionally associated with other hospitality sectors if our profiles of a leisure park and the potential of craft beer are anything to go by!
This month sees the annual Caffè Culture Show taking place at Olympia in London (10 and 11 May 2016), and we look forward to meeting up with many of you at the Café Culture magazine stand (A93). It’s also time to give some serious thought to this year’s Café Life Awards.
In this issue, we take a closer look at some coffee shop essentials - training, water quality and packaging. As this month sees the hosting of the London Coffee Festival at the Old Truman Brewery, we also preview this event which will mark the launch of some new coffee machines.
In this issue, we look ahead to this month’s Coffee Leader Summit in London and the very popular London Coffee Festival.
Congratulations to all this year’s winners of the Café Life Awards. Our thanks go too, to all the sponsors, and all those who helped in the judging process across the country.
In this issue, we preview the lunch! show and the inaugural New York Coffee Festival. Our features cover soup, catering equipment and marketing, and Doppio’s Arik Waiss provides a helpful guide to cold brew coffee.
In this issue, we report on the recent Caffè Culture show and the very popular London Coffee Festival, and our features cover water, espresso machines and useful bits of kit for baristas and coffee shops.
We turn our attention to packaging, barista training and things to consider when first starting out in the coffee shop world.
This issue’s features cover tea, soft drinks and cakes. We also report on Allegra’s recent Coffee Leader Summit.
In this first issue of 2015, we report on the recent European Coffee Symposium, and our features cover food ideas, bean to cup machines and milk.
Coffee Masters to launch at the London Coffee Festival 2015.
A new 'green' formulation for pulyCAFF, and we discus if there is more to consider when it comes to milk.
Lincoln & York celebrates 20 years of success, we talk to Harris+Hoole's Andrew Tolley.
Caffè Nero to open its first US coffee house in Boston, and we take a look at a Bohemian teahouse in Newcastle that is brewing up a buzz.
We take a look at the opinions and views from some top baristas. Aswell as a review from The European Coffee Symposium 2013.
We take a look at a foodservice focused re-launch at Tulip. As well as the coffee machines helping to make a barista's life easier.
We take a look at how Urban Coffe Company is planning to open 'coolest coffee shop in the world'. As well as giving you information to enhance your coffee knowledge.
We take a look at the favourite ways to brew coffee, as well as offer advice and suggestions to define your cafe marketing.
We take a look at why improving barista skills and speciality coffee demand means more is required from espresso machines.
We take a look at the challenges and opportunities of roasting your own coffee.
We take a look at the global campaign to tackle the increasingly unsustainable culture of food waste.
We take a look at Hackneys Empire's cafe, as well as business advice for the family-run cafe.
We take a look at the importance of a well-sourced coffee supply and offer some advice from Lincat's Nick McDonald.
We share some cafe design advice to help you stand out from the crowd.
We take a look at the premium quality coffee that is coming to Croydon. As well as alternative ways of entering the coffee business.
We take a look at the tips and advice on successful tea preparation.
We take a look at the importance of milk, and a resurgance of milkshakes.
We take a look at the comfort food that can drive footfall, as well as ever popular and in demand instant coffee.
We take a look at how our versatile 'national drink' is being served, and discus menu tactics for cafes and coffee shops.
We take at look at Gaggia's lastest UK foodservice, as well as the basics of branding.
We take a look at Pidy's ready to fill pastries and talk to Australia's coffee guru, George Sabados, about Scurves and Anitpodean inluences.
We take a look at some ways of differentiating your cafe or coffee shop. As well as a close look at Pantheon's range of contact grills.
