suppliers - Food Service Europe

INTERNATIONAL TRADE JOURNAL
FOR THE HOTEL, RESTAURANT
AND CATERING INDUSTRY
D 58008
EDITION 4/2009
www.food-service-europe.com
www.cafe-future.net
Special Features: Foodservice Markets France, Sweden, Morocco and Singapore

4 Editorial
6 Statistics
Europe by Numbers
8 Pan-European Survey
Music Festivals: Supplying Thousands
with Low-priced yet Good Food –
Logistics a Major Challenge (Part 1)
18 Concepts to Watch
Interesting New Formulas on the Foodservice
Scene – at a Glance: Examples
from Four Countries
Market Analyses
22 France: Top 50 Restaurant Chains/
Companies with a 7.8% Sales Increase
in 2008
26 Sweden: The Largest Players on the
Swedish Quickservice Market – Top 25
Ranking, Comments and Trends
30 Interview
Kim Rahbek Hansen, Co-Founder and
CEO of Sticks ‘N’ Sushi, Copenhagen/
Denmark, one of Scandinavia’s Largest
Casual Dining Brands
38 Operations
Sustainable Training: How to Fight the
Endemic Waste and Cost Inefficiencies
of Foodservice Training Programmes
Middle East Section
39 Morocco
Portrait of the Country’s Foodservice
Market: Still Heavily Dominated by
Independent Operators
44 Singapore
A Place Where Many Asian Culinary
Cultures Meet: Characteristics, Brands,
Trends and Treats
50 Design
Fashion Food: About a Book that
Presents a New Dimension of Culinary Art
– the Natural Beauty of Food on the
Human Body
52 Quickservice
John Chidsey, CEO Burger King, on Current
Strategic Issues and Global Trends
54 Event
Food Magicians: Offshore-Catering at its
Best, Provided by Marché International
at Last Year’s EFSS Boat Trip on Lake
Zurich
56 Inspiration
Creative Approaches towards the Ex -
perience of Eating: Dutch Eating De -
signer Marije Vogelzang
60 Suppliers
Coffee Machines: Operative Quests and
Responding Product Solutions – a Trend
Report
64 Contributing Authors
66 Show Dates
Major Trade Fairs and Events
FOODSERVICE EUROPE & MIDDLE EAST 4/09
page 39 ■ ■ ■
Both a major tourist attraction and an
emerging manufacturing hub, Morocco
has developed into an important regional
foodservice market, with 27,500 outlets
ringing up €2.4 bn in sales in 2008.
page 44 ■ ■ ■
Singapore: the tiny super-clean state in
the southern-most tip of Malaysia offers
a whirlwind of aromas and styles of
cooking – colourful, bursting with
flavour, eclectic and exciting.
■ ■ ■ page 56
Food is her medium: Dutch ‘eating designer’
Marije Vogelzang takes a decisively unconventional
approach towards the culture of food and eating.
Foodservice professionals can learn more about
her experimental and inspiring thoughts and projects
at the upcoming 10th European Foodservice
Summit in Zurich (from 23 till 25 September).
eMail address: Foodservice@dfv.de
Verlagsgruppe Deutscher Fachverlag ● Mainzer Landstraße 251
D-60326 Frankfurt/Main ● Phone +49.69.7595-1512 ● Fax +49.69.7595-1510
C ONTENTS
front cover ■ ■ ■
Food fittings: Our cover image is taken from the
spectacular illustrated book, Fashion Food, published
in the Collection Rolf Heyne (ISBN 978-3-
89910-417-2). Read more about the joint project by
Helge Kirchberger and Roland Trettl on page 50.
3

S UPPLIERS
Keeping the Coffee
By filling a social rather than a simple susten -
ance need, speciality coffee bars are holding
up against the recession. But tighter financial
conditions require operators to give greater
attention to machine investment and life
costs, including the servicing implications
of increasingly high-tech brewing and dis -
pensing systems. Bruce Whitehall reports.
Latest data from the UK, Europe’s largest
branded coffee bar market, indicates that
operators in the sector are continuing to
defy the severe recessionary conditions.
Estimates in May 2009 by consultancy
Allegra Strategies forecast over 4,000
branded coffee outlets trading by yearend,
representing growth of more than
5%. Competition is not, however, slackening.
Coffee Republic, one of the sector’s
pioneers, was forced into administration
in July, closing about half of its
company-owned units.
La San Marco
WMF Melitta
Boom on Track
Availability of suitable coffee bar sites
has improved in some areas, but the UK’s
four largest chains – Starbucks, Costa,
Caffè Nero and Pret A Manger – currently
remain under pressure to keep costs and
expansion in check. A report in July from
research agency Key Note, based on over
1,000 UK and Irish users of branded coffee
and sandwich shops, highlighted reduced
average spend at coffee shops and
fewer visits.
The essential social appeal of the ‘affordable
treat’, which created the gourmet
beverage niche in the first place, has not
gone away but operators are having to
pay more attention to underlying issues.
These range from machine servicing and
usage to drink pricing and variety, both
of which also have implications on
equipment investment.
A distinctively designed
and stylish coffee machine
can have an important
marketing role
to play on a cafe bar
counter, even becoming
an iconic part of a
chain’s brand image –
which is true for semiautomatic
models
(above: La San Marco’s
100E DTC 2 Group) as
well as for fully automatic
bean-to-cup systems.
Operators are also beginning to tackle
overhead costs. “During the good times,
people did not pay as much attention
to programmed preventative main -
tenance,” comments Louie Salvoni,
managing director of Espresso Service,
which epitomises a new type of supply
business dedicated to maintaining coffee
machines of all makes and avoiding the
costly disruption associated with
breakdowns. “But with the recession
people are realising that machines are
expensive and the consequent import -
ance of achieving maximum efficiency
through the life of the machine. They
are also seeking more transparency on
the costs of spare parts and energy usage
so that they can plan their business
better.” Michael Pluszek, operations
manager at Baresso Coffee, which with
60 FOODSERVICE EUROPE & MIDDLE EAST 4/09

37 branches is Denmark’s leading
speciality coffee bar chain, says
that he budgets for the use of professional
maintenance people all
year round to ensure coffee machines
operate reliably. The company
also strives to educate its
own staff and shop managers in
basic machine care, backed by an
in-house ‘macchinesta’ who gives
scheduled services up to four
times per year to each of the
chain’s espresso machines. Result:
generally smooth running.
“And the few times we have breakdowns,
we try to learn from them,”
Pluszek comments.
Salvoni of Espresso Service estimates
that a traditional espresso
machine costing £3,000-4,000
needs to be budgeted for servicing
costs averaging around £500-700
per year, including the mandatory
legal requirement of boiler inspection
plus water filter change. On
fully automatic machines – increasingly
installed to reduce staff
training costs by reproducing the
work sequences of a skilled barista
– costs go up to at least £1,000-
1,200 per machine, he suggests.
Equipment for making filter coffee
typically entails less onerous servicing
because of fewer moving
parts and unpressurised water
boiling. Leading manufacturer
Bunn estimates average annual
cost of repairs on its filter coffee
equipment at around £150/ €175
per annual service.
Breakdown protection
What about machine malfunction
in use, which can severely damage
customer service? According to
Salvoni, typical problems tend to
involve components such as a
dripping tap or a leaking solenoid
rather than catastrophic ‘dead
machine’ scenarios. But loss of,
say, one of the groups on a three
group espresso machine can significantly
impair service speed in a
busy coffee bar.
One of the most common causes
of problems is scaling up of boilers
■ ■ ■ Coffee Machines: Top Trends ■ ■ ■ ■ ■ ■
● Growing sales of dairy-heavy beverages – hot and cold – plus
tighter safety controls demand efficient and hygienic systems of
milk handling.
● As chains grow, consistent machine performance and drink
taste become critical, irrespective of local variations in water
quality.
● Rising costs of staff training benefit from on-board inter-active
control panels with multi-lingual capabilities and more compelling
display technology.
● Chains look to machines with on-board computer facilities for
multi-outlet monitoring, recipe downloading, promotions and
auditing.
● As outlets for speciality coffee widen, self-service capability
grows in importance, especially on bean-to-cup machines,
along with compact dimensions for limited counter space.
● Safe operation demands cool-to-touch casings with no sharp
edges.
● All kinds of site, from speciality coffee shops to designer bars
and cruise liners, increasingly see machines with distinctive
finish and colour as an important contributor to outlet brand
image.
● With provenance and fresh-to-cup becoming prime customer
expectations, bean grinders need to be matched to the different
needs of espresso and filter coffee.
● Modular design makes it easier to customise machines to speci -
fic coffee shop needs.
● Attention to the ergonomics of production – such as foot operated
steam wands – can help speed up service.
FOODSERVICE EUROPE & MIDDLE EAST 4/09
61

■ ■ ■ Coffee Machines Suppliers ■ ■
– a selection of international coffee machine
companies –
● Bunn-O-Matic
Founded 1957
Headquarters Springfield (Illinois)/USA
Sales n.a.
Sales focus in Europe filter drip brewers; grinders
Top European sales territories UK, Netherlands,
Scandinavia, Germany, Spain, France
Main applications (in descending order) coffee
bars, QSRs, hotels, banqueting, casual dining,
bars/pubs
Claims to fame the first flat-bottom paper coffee
filter for commercial use and the first pourover
coffee brewer. www.bunn.com
● Franke
Founded 1909
Headquarters Aarburg/Switzerland. Subsidiaries in
Germany, USA, Netherlands, Japan
Employees 12,000
Group sales (worldwide) CHF2,936 m
– Franke Coffee Systems CHF200 m
Brands include Franke, Bremer, Viva
Coffee machine production 2,000 sq m plus the
Coffeerama Coffee Competence Centre, which is
being rolled out to Franke subsidiaries; over 550
employees
Claims world leadership in ‘intelligent coffee systems’.
www.franke-cs.com
● La San Marco
Founded 1920
Headquarters Gradisca d’Isonzo/Italy
Total sales (worldwide) €24 m
Countries where La San Marco products sold
approx. 80 (all 5 continents plus the McMurdo
research station in Antarctica)
Top 3 European markets Italy, France, Greece
Sales focus traditional espresso machines, from
semi to fully automatic
Factory area 7,000 sq m
Claim to fame ‘designed in Italy, made in Italy, sold
everywhere’. www.lasanmarco.com
● Melitta SystemService
Founded 1908
Headquarters Minden/Germany
Part of the Melitta Group, MSS makes and distributes
commercial filter coffee machines and fully
automatic espresso machines made at Minden and
by Swiss subsidiary Cafina
Sales approx. €123 m (MSS)
Employees about 600 (MSS)
Distribution subsidiaries in Switzerland, Austria,
France, Netherlands, Belgium, Japan, USA
Sales partners in over 50 countries
www.melitta.de
● WMF
Founded 1853
Headquarters Geislingen/Steige, Germany
Group sales (flatware, gifts, kitchen and serving
devices, cookware, coffee machines) €795.8 m
– WMF and Schaerer brands €240 m
Employees 5,951
Coffee machine focus fully automatic machines for
coffee specialities, filter, espresso and combination
models. www.wmf.de
Franke, Spectra (with Flavour Station)
and pipework in areas where water is
hard or inconsistent. “In other words, the
machine is receiving water which has
not been treated with a scale preventer,”
Salvoni points out. “That can stop a machine
working as well as lower the qual -
ity of the drinks.” Best answer is a carbon
or resin-based water filter, which typically
needs changing on an annual basis,
depending on the size of the filter and the
amount of water throughput.
Machine choices
Scale problems tend to affect all types of
machine, whether traditional espresso
machines, fully automatic bean-to-cup
systems or filter brewer-dispensers. Preferences
for such machines still vary
geographically across Europe. “In North
Euro pean countries, coffee out of home
means cappuccino and latte, with only a
little percentage for espresso,” comments
Paolo Fenu, director of communications
at La San Marco. The greater emphasis
on serving milk-based drinks demands
greater staff productivity and
speed of service and therefore creates a
much greater bias in the region to fully
automatic espresso machines.
By contrast, coffee out of home in Southern
Europe means espresso, with cappuccino
taken only till mid-morning and
latte not very popular except in Spain.
“So the coffee machines used in South
Europe are mainly traditional, semiautomatic
models focused on making
the perfect espresso,” Fenu comments.
Fleshing out the situation in Northern
Europe, a 2008 report from Allegra
Strategies found just over half of all UK
coffee bar customers preferring to drink
latte (a rise of 13% over a 38% estimate in
2000) and 44% choosing cappuccino (a
slight decline on the 50% registered in
2000). By comparison, 21% chose the
Americano or long black style of coffee
and just 12% opted for a simple espresso.
The now very significant demand for
milky styles of drink is something of a
two-edged sword. While it gives a major
marketing opportunity, it also presents
operational challenges. As a live, bac -
terially sensitive product, milk clings to
surfaces when heated and can clog
pipework. The self-cleaning systems typically
offered on machines only do so
much – usually a blast of steam through
areas where the milk passes – so typically
need to be supplemented with application
of sanitising solution at the end of
daily trading.
For maximum flexibility in applications
where skilled baristas are employed,
steam wands – constantly wiped with a
sanitising cloth during the day – are generally
the preferred option, enabling various
quantities of milk to be heated and
frothed quickly to order. On systems
such as the Franke Autosteam Pro, both
the steaming temperature and the air
supply can be programmed individually
for each drink, and for other products
such as soups and scrambled eggs.
Sufficient space provision in the frontof-house
for reliable holding of milk at
stable temperatures is also an issue, especially
if it is required to offer two or
FOODSERVICE EUROPE & MIDDLE EAST 4/09

more types of milk (full fat,
skimmed, soya, etc). Franke recently
introduced a base refriger -
ation unit for siting directly under
its Evolution and Spectra machines
and able to take up to 5 l of
a single milk or 2 x 2.5 l of different
milk types. An option called Chill
& Cup combines chilled milk storage
with the ability to keep up to
120 cups warm in minimum
space.
An on-board Plug & Clean rinsing
system is fitted as standard to the
WMF Prestolino, a compact (325
mm wide x 555 mm deep) automatic
machine able to output
espresso, cafe creme, cappuccino,
latte macchiato, espresso macchiato
and also hybrid concoctions
like chociatto. The machine’s
frother rinse means that staff
simply connect the milk tube to
the adapter and press the cleaning
button. All the parts that carry
milk are then cleaned and it
should, the company says, only be
necessary to submerge the milkcarrying
parts in cleaning fluid
once a week.
Alternatively, it is possible to
rinse the milk frother automat -
ically for a period of from one and
ten mi nutes. This cleans the milk
frother with cold and hot water,
plus steam after the last drink
containing milk has been poured.
Add itionally, an extra cooler
holding up to 6.5 l of milk can be
specified.
Versatility in providing a range of
milked drinks is also a feature of
the Bar-Cube fully automatic coffee
machine developed by Germany-based
Melitta SystemService
(MSS). It can be fitted with an
optional refrigerated unit holding
up to 3 l of milk and users can
specify an integrated system for
push-button heating, frothing and
dispensing milk into drinks or a
steam outlet where barista-style
service is preferred. Machines are
HACCP-certified and milk hand ling
systems are designed for simple
dismantling.
MSS says it has paid particular attention
to features which help staff
use machines as efficiently as possible,
such as a twin serving system
enabling two drinks to be
FOODSERVICE EUROPE & MIDDLE EAST 4/09
dispensed simultaneously and a
large graphic display using 3D animation
to up to 18 possible products
and access information such
as the level of coffee grounds and
the start time of the automatic
self-cleaning programme.
As for maintenance overhauls,
machines should, the company
says, be able to achieve 30,000
product servings (of milk-mix beverages)
before the first major
maintenance on machines such as
Bar-Cube and Cup, and up to
60,000 on the Alpha automatic
espresso machine made by its
Switzerland-based Cafina subsidiary.
Widening drink
choice
One issue arising from the widening
choice of milked beverages is
the growing demand for both hot
and cold drinks. The Swiss-developed
Black & White Cool bean-tocup
brewer-dispenser is built to
make a wide range of drinks with
milk portions drawn, heated and
foamed within the machine at the
press of a button. It can also dispense
cold milk and so can also
dispense various chilled summer
drinks suitable for flavouring with
syrup. It does this from a single
machine which has compact dimensions
(350 mm wide) and is
built to a modular design to simp -
lify servicing.
The potential of widening and customising
menus with added-syrup
beverages has recently been taken
on board by Franke with an addon
unit called the Flavour Station.
The 20 cm wide unit holds three
syrup bottles for connection to the
company’s Spectra S machine;
there is also a 32 cm, six bottle version
for the larger Evolution Plus
system.
Customising
Fully automatic machines are essentially
designed so that staff
simply place a cup under a spout
and press a button or keypad. But
an element of customising is possible
on the WMF Prestolino with a
63

S UPPLIERS
■ ■ ■ More Coffee Machines ■ ■ ■ ■ ■ ■ ■ ■
– other international brands –
Animo, Netherlands (A, F) www.animo.nl
Bezzera, Italy (E) www.bezzera.it
Brasilia, Italy (E) www.brasilia.it
Bravilor Bonamat, NL (A, F) www.bravilor.com
La Cimbali, Italy (E, B) www.cimbali.com
Egro, Switzerland (A, B, F) www.egro-coffee.com
Faema, Italy (E, B) www.faema.it
Fetco, USA (A, F) www.fetco.com
Fracino, UK (E, B) www.fracino.co.uk
Gaggia, Italy (E, B) www.gaggia.it
Grindmaster, USA (A,E,F) www.grindmaster.com
La Marzocco, Italy (E) www.lamarzocco.it
La Pavoni, Italy (E, B) www.lapavoni.it
Rancilio, Italy (E) www.rancilio.it
Rex Royal/HGZ, CH (A,B,E) www.rex-royal.com
La Spaziale, Italy (E) www.laspaziale.it
Thermoplan/Black & White, CH (B, E) www.thermoplan.ch
Wega, Italy (E) www.wega.it
Abbreviations: A = automatic brewer/dispensers and beverage centres;
B = bean-to-cup push button espresso makers; E = espresso coffee machines;
F = filter/drip coffee makers
INTERNATIONAL TRADE JOURNAL FOR THE HOTEL, RESTAURANT &
CATERING INDUSTRY 4/09
Published by: Deutscher Fachverlag GmbH
Address: Mainzer Landstrasse 251,
60326 Frankfurt am Main, Germany
Mail address: 60264 Frankfurt am Main,
Germany
Supervisory Board: Klaus Kottmeier, Andreas
Lorch, Catrin Lorch, Peter Russ
Executive Management Board: Dr. Rolf
Grisebach, Peter Kley, Michael Schellenberger,
Holger Knapp
Divisional Managing Directors: Peter Esser,
Florian Fischer, Markus Gotta
Phone: +49.69.7595-01, fax: -1510
eMail: info@food-service-europe.com
Editor-in-chief: Gretel Weiss (-1511). Editor
in charge according to German press law.
Managing editor: Marianne Wachholz (-1513)
Editors: Susanne Corinth (-1799), Heike
Hucht (-1506), Barbara Mecke (-1503),
Jutta Pfann schmidt-Wahl (-1514), Katrin
Schendekehl (-1512), Katrin Wissmann (-1798)
Sales manager: Christian Heinrici (-1791)
Marketing manager: Philipp Laqué (-2461)
Circulation manager: Klaus Gast (-1972)
Director print media services: Kurt Herzig (-2461)
Print production: Hans Dreyer (manager) (-2463)
Logistics: Veronika Lorey (manager) (-2201)
Design, graphical layout: Ines Knetsch
Printed in Germany by: SocietätsDruck,
Kurhessenstrasse 4-6, 64546 Mörfelden-Walldorf
Banks:
Frankfurter Sparkasse, Frankfurt am Main,
Germany. Sorting code: 500 502 01, account
number: 34926, SWIFT CODE: HELA DEF 1822
Commerzbank Frankfurt am Main, Germany
Sorting code: 500 400 00, account number:
586555500, SWIFT CODE: COBA FF
Subscription (6 issues/year): Europe excl.
Germany €115.56 (incl. mailing fees and 7%
VAT), Germany €108.00 (incl. mailing fees and
€7.07 VAT), other countries €128.00 (incl.
mailing fees).
The publisher does not assume and hereby
disclaims any liability to any person for any
loss or damage caused by errors or omissions
in the material contained herein, regardless of
whether such errors result from negligence,
accident or any other cause whatsoever.
FoodService Europe & Middle East
Copyright by Deutscher Fachverlag GmbH
All rights reserved. ISSN 1436-4379
Other hotel & restaurant publications by
Verlagsgruppe Deutscher Fachverlag:
Germany: food-service, gv-praxis.
In our affiliate Matthaes Verlag:
AHGZ with supplement Der Hotelier.
Austria: Österreichische Hotel & GV Praxis,
Verlagsbüro Salzburg, Schrannengasse 2,
A-5020 Salzburg, phone: +43.662.877108,
fax: +43.662.877108-3, office@hgvpraxis.at
Poland: food service polska; Polnischer
Fachverlag GmbH, ul. Jadzwingwo 14,
Pl-02-692, Warsaw, phone/fax:
+48.(0)22.6442180, pwf@pwf.com.pl
‘barista’ button which enables operators to make drinks
stronger or weaker to suit individual customers.
Modular construction at the WMF factory also means that
operators can specify specific features relevant to their outlets,
such as the choice of mains water connection or onboard
tank and one or two bean grinders, or one mill plus a
chocolate or topping container. Any external colour can be
chosen from a mixture of blue, red and yellow.
The need to make espresso machines simpler, both for baristas
and in servicing terms, is recognised as a priority by Rancilio,
the Italian coffee machine specialist which last year
merged with the equally long-established Swiss coffee machine
manufacturer Egro. Load & Show software uses a USB
flash drive connection to enable technicians to easily set and
check the working parameters of the company’s Classe 10
espresso machines before machines have even been installed,
enabling counters and error reports to be checked remotely
from the office or workshop. Settings can be copied
and transferred between Classe 10 machines, making it easy
to standardise menus and operational profiles across a chain
of outlets.
Filter fights back
Filter or filter drip machines generally lack the flamboyance
of espresso machines. Clements Coffee, with ten branches in
Northern Ireland, set out to convert its customers to a more
Czech Republic and Slovakia: Food Service
CR/SR, Tschechischer und Slowakischer Fach -
verlag, Drtinova 10, 15000 Prague 5,
phone: +42.(0)2.27018418-420,
fax: -2701401, e-mail: food@con-praha.cz
Russia: Mojo Delo Restaurant.Food Service,
Russ. Fach verlag, 2-nd Zvenigorodskaya 2/1,
123100 Moscow, phone/fax: +7.095.748-0103,
lud@moyo-delo.ru
When an article presented by an author is accepted
by the Publishing Company, the Publishing
Company is granted the exclusive publication
rights for the duration of the statutory
copyright period. This transfer of copyright
particularly covers the rights of the Publishing
Company to reproduce (per microfilm, photocopy,
CD-ROM or other processes) the article
for business purposes and/or to feed it into
either electronic or non-electronic data bases.
Contributing Authors
Jan Börjesson, Delfi Marknadspartner, Upplands
Väsby/Sweden
Mario Cañizal Villarino, Business on Food Service,
Barcelona/Spain
Flavia Fresia, HoReCa Magazine, Milan/Italy
Puck Kerkhoven/Karel de Vos Hilversum/
The Netherlands
Vytautas Mickevicius, Restoranu Verslas, Vilnius/Lithuania
Michael Schaefer, Euromonitor International,
Chicago (IL)/USA
Sofia Selberg, Conceptuelle, Stockholm/Sweden
Jim Sullivan, Sullivision, Appleton (WS)/USA
Bruce Whitehall, Wallington/UK
Translation Richard Hockaday, Frankfurt (M)/
Germany
64 FOODSERVICE EUROPE & MIDDLE EAST 4/09

Italian offer. “We pride ourselves on
training staff to be proper baristas,”
points out Managing Director John Elliott.
“But while a lot of customers like the ambience
of our units, they still just want a
‘normal’ coffee. So filter coffee is still very
popular and represents about 35-40% of
all coffee sales. The process of educating
people here about espresso – moving them
along the food chain, so to speak – is still
at an early stage.” Alongside La Marzocca
espresso machines, Clements uses Bunn
filter drip machines, recently upgraded to
latest models with upgraded electronics
and improved boiler technology.
Lina Chiodo, director of sales and marketing,
Bunn Europe-Middle East-Africa
(EMEA) believes that, if in-home consumption
is also factored in, filter machines
still outnumber espresso machines
across Europe. At the same time,
growing choices in quality coffees and
increased awareness of ethicallysourced
alternatives is taking filter coffee
beyond being simply a lower cost option.
The Speciality Coffee Association of
Europe (SCAE), which applies Gold Cup
FOODSERVICE EUROPE & MIDDLE EAST 4/09
Bunn, Titan Single
certification to quality coffees, cites research
which shows that European consumers
will pay 15% more for Fair Trade
and organic coffee.
Various small but significant refinements
to minimise operating glitches are
visible on filter brewing systems. For example
on the recently launched Bunn Titan,
designed to brew one or two 12-lbatches
of coffee in under six minutes,
the brew funnels are equipped with filter
paper retainer rings to keep the filter
paper from folding in when water is
added on smaller batches. Electronic
funnel locks come standard to prevent
removal of the funnel while brewing. Machines
use Bunn’s BrewWizard technol -
ogy for step-by-step programming of
brew level, cold brew lock-out and tank
temperature.
Bunn is also attempting to help oper -
ators respond more effectively to tighter
financial conditions by forecasting machine
operating costs more accurately,
especially at larger venues operating a
variety of different beverage service
points. With the company’s interactive
profit calculator, aimed mainly at hotels
venues with beverage service in breakfast
buffets, meeting rooms, cafeterias,
banquet rooms, restaurants and employee
canteens, operators input variables
such as coffee cost, serving size, beans
used per batch and other variables to assess
equipment investment criteria. The
system works in euro, pound, dollar and
yen currencies and in metric or English
measurements. ■
S UPPLIERS
65