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A vibrant and essential
networking and business opportunity for every café bar operator in the sector,
the Caffè Culture Show (15th & 16th May – Olympia,
London, England) has become a focal point for the industry, offering practical
support and advice for all aspects of café bar and coffee shop operation.
Visitors to the
show will be able to interact with 230 specialist industry suppliers whilst the
two main features, the Caffè Culture
Business Theatre and
the Caffé Culture Taste Experience Stage, will offer a
full programme of FREE seminars and practical interactive demos to enable
operators to learn the latest skills and techniques and hear vital industry hints
and tips on how to enhance the profitability of their operation.
With a running
programme of practical demonstrations and interactive sessions over the two days,
the Taste Experience Stage is designed to help visitors reinvigorate
their food and beverage offering in a way which is accessible and transferable
to each visitor’s particular business type.
Sector leaders
will cover many key areas of coffee service using informal demonstrations and a
specialist knowledge of the industry to impart vital skills. Paul
Eagles will be opening the programme each day with a workshop on Perfecting your Hot Chocolate, which
looks at the importance of hot beverage choices including a good hot chocolate
offering and practical advice on how to prepare quality hot chocolate on a coffee machine.
Other sessions on
the stage include Ben Townsend
of The Espresso Room demonstrating essential techniques which offer
quick and easy ways to improve your
espresso whilst TV chef Peter
Sidwell of Britain’s Best
Bakery fame, provides a practical talk on some fantastic savoury baked
goods that are easy to recreate even in the smallest café kitchens.
The White Stuff presented
by Hugo Hercod, from Relish continues the Taste Experience
programme with a demonstration on the importance of using the best ingredients
with an emphasis on the impact that choosing the right milk product can have on
the final offering. This is followed by DaVinci Gourmet and Coffee Community
exploring How to successfully market
speciality drinks including preparing a strategic marketing plan to
extend drinks menus.
A round up of
sessions from the Taste Experience
Stage each day comes from the
Beverage Standards Association demonstrating How to raise beverage standards and boost profits by serving
high quality products together with preparation and serving advice to maximise
impact.
The Caffè Culture Business Theatre offers a further resource for visitors, hosting a series of seminars focusing on the key
issues facing café bar operators today.
Leading industry consultant, Richard Willis & industry author,
Jill Sutherland, launch each day with An introduction to setting up and
running a café or coffee bar business will provide an invaluable look
at the process of starting a successful business in a highly competitive market
place. From brainwave to business by
entrepreneur Celia Gates then offers visitors an insight into how to turn
creative ideas into practical and profitable developments to ensure that your
business stays ahead of the competition.
Hospitality
consultant, Kenneth Sharpe, then introduces a lively new seminar to the
show this year. Your mission should you choose to accept it … is an account of how Kenneth took on
a challenge by the Caffè Culture team to select a café business which
was doing ‘ok’ and identified how to convert the ordinary into the extraordinary
with an emphasis on how these profitable initiatives can be applied to any
business.
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Further
insight into understanding key visitor motivators and choice drivers is
introduced by Helene Miles from Pragma, in a seminar called
Survival of the fittest which includes crucial ways to adapt your
business to not only survive but thrive in this busy market place. Hints on
improving profits and keeping a handle on costs, can be gleaned from Richard
Dorf’s session on utilising a range of in-store technology and business
intelligence to make simple changes to your operational systems.
On
Wednesday the Business Theatre is wrapped up with a Story
of a start-up, which is a
personal account from Edwin Harrison on
the launch of his café, Artisan, and the difficult transition and scale up from
one to two outlets. The session gives
operators invaluable lessons in business progression and growth with an honest
appraisal of the pitfalls and successes.
Elliot Gard, Event
Director, comments:
“The Caffè Culture
Show is not just an exhibition, it’s a real opportunity to build solid business
practices based on shared experiences and practical advice, making it an unmissable
date for serious operators in the industry. We are committed to creating an
event which is the ultimate resource for all those with a tea or coffee
offering, to ensure visitors keep their business profitable and the coffee bar
sector thriving.”
Whether you’re an established
business looking for fresh ideas or a start up operation seeking expert advice,
the Caffè Culture Show offers valuable ‘time out’ from the everyday running of
a café business, and provides creative input and objective support for both the
business and individual to keep venues fresh and profitable.
