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) 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.
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.
Register now and save £25 on the door.
For more information and to register visit www.caffecultureshow.com/register
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