Caffè Culture Show 2013: Line-up designed to boost beverage business

Restaurateurs, hoteliers, pub and bar owners and café bar operators will descend on London's Olympia exhibition centre on 15 and 16 May for the show which will feature more than 200 industry suppliers including Mitchell & Cooper, Monin and Manitowoc Foodservice.

The two main features of the exhibition - the Caffè Culture Business Theatre and the Caffé Culture Taste Experience Stage - will offer a range of free events, interactive demos and industry hints and tips.

Thriving​

"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," said Elliot Gard, the event director.

Show highlights include tips on improving your espresso from The Espresso Room's Ben Townsend, a practical talk on baked goods from TV chef Peter Sidwell who was a judge on Britain's Best Bakery and start-up business advice from Edwin Harrison who set-up the Artisan café in Putney.

"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," Gard added.

Caffè Culture Business Theatre​

Highlights at the Business Theatre include:

• 'An introduction to setting up and running a café or coffee bar business' with industry consultant, Richard Willis & industry author, Jill Sutherland.
• Tips on turning ideas into profits in 'From brainwave to business' with entrepreneur Celia Gates.
• A seminar with hospitality consultant Kenneth Sharpe.
• Advice from Pragma's Helene Mileson on adapting your business.

Caffé Culture Taste Experience Stage​

Highlights at the Taste Experience Stage include:

• A workshop on perfecting a hot chocolate.
• A demonstration on the importance of high-quality ingredients by Hugo Hercod from Relish.
• Tips from the DaVinci Gourmet and Coffee Community on 'How to successfully market speciality drinks'.
• A session led by the Beverage Standards Association on raising preparation and serving standards.