As well as the 7 regular issues of The Blend magazine in 2017, we also gave our readers a little treat with a twenty-page supplement focusing on the edible offerings in coffee shops. Sat alongside our September issue, the Food Supplement offered a look at what a coffee shop can do to increase their secondary spend with food.
Abbie took the lead on this project, and focused on gluten-free and free from options, as well as the latest in confectionery, speaking with a coffee shop, a retail expert and a chocolatier to gauge what coffee shops could do with sweets.
The Gluten-free feature involved Abbie visiting Nibsy’s in Reading, the first exclusively gluten-free café in the area. Founder Naomi Stoker, who is intolerant herself, wanted to create a place where people could enjoy a nice treat without fear of reaction. Abbie spoke to her about her menu, how she hasn’t compromised quality and the importance of not alienating anyone. Abbie also spoke to The Coeliac Society to get their views too.
Our confectionery showcase saw managing director of Kerching Retail Corin Birchall explain how adding confectionery can boost your business and also leave you with happier customers, whilst Jay Butcher from Divine Chocolatiers explained the importance of ethical confectionery, pulling on his knowledge to create his top tips on selling sweet treats. Finally, coffee shop owner Michella Do Santos, of The Magic Bean Emporium tells us how important a role confectionery plays in her business.
As well as this, we had a feature on the grab and go food market, setting standards in the catering equipment market and the latest products in this sector.
We’ve got big plans for 2018 too, predicting 4 of these special food supplements throughout the year. Food is obviously a big part of coffee shops so don’t be surprised to see more about the topic from us over the next 12 months!