Working on this edition of Boughton’s Coffee House has brought with it a sense of reconnection and innovation in the cafe community. Events returned with the Caffè Culture Show and The London Coffee Festival both taking place successfully, while Manchester Coffee Festival is just round the corner. It’s great to see people once again and discover new projects in the offing. Long may this continue in 2022.
In our main feature on page 30 – It ain’t easy being green – we step back to take a wide view of some of the subjects surrounding sustainability beyond the ever-present issue of single- use. There are so many ways to lower the carbon footprint of a business – or even reach carbon negative like coffee brand Kiss the Hippo – and beyond ticking a ‘green credentials’ box, reducing waste and increasing efficiency can have a measurable impact on your profits.
ISSUE 132 IS NOW LIVE!
Welcome to issue 132. In this issue we ask three experts how to make your business more sustainable, explore the pros and cons of franchising and we chat to cover star Alessandro Zengiaro from Assembly Roast about his life in competitions ahead of the World Championships next June.
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Beyond sustainability, we look at some of the ways that businesses can adapt and develop for future growth. First, Amy Pay finds out what indies can learn from chains to keep customers coming back on page 14. Second, in Franchising on page 18, Sue Quinn investigates the pros and cons of the franchise model – where it can benefit operators just starting out, or where you may find obstacles as part of a long-term business plan.
With innovation in mind, this issue we also turned our attention to tea. Following the coffee boom there is plenty of scope to take tea to the next level – David Veal from ESTA reflects on how to innovate in Rise of the tea barista on page 42; we meet the Sri Lankan Ceylon pioneers in Putting the tea in Qualitea on page 22; and sample the latest burgeoning tea trend hitting our shores, bubble tea in Boba time on page 40. We hope you enjoy the issue.
With innovation in mind, this issue we also turned our attention to tea. Following the coffee boom there is plenty of scope to take tea to the next level – David Veal from ESTA reflects on how to innovate in Rise of the tea barista on page 42; we meet the Sri Lankan Ceylon pioneers in Putting the tea in Qualitea on page 22; and sample the latest burgeoning tea trend hitting our shores, bubble tea in Boba time on page 40. We hope you enjoy the issue.
