1. Here is a list of points we were told at café 1809 (you may have more to add, this is not an exhaustive list). Underline or highlight all the ones which are relevant to you in designing your product 1.All snack counter items are sweet except the lunch options which are put out on the counter in a refrigerated area late morning (these include pork pies and quiches) 2.The manager has worked in Starbucks. She said there it was a far speedier operation where everything was designed and planned with speed in mind so everything could be made and packaged quickly to minimise customer waiting time 3.There are 14 allergens and the café have an allergen folder where they contact suppliers and ask if their products contain allergens and this information is given in the folder should customers request it 4.There were a number of gluten free options. These were fresh and alongside the regular options so it was not sold to an exclusively gluten free market. Gluten free products were given with the code ‘gf’ on the label 5.Cakes were named and priced using mini blackboard and writing on chalk next to each cake. This allows them to change cakes regularly if they wish 6.They tend to buy in most cakes (70%) from a wholesaler. In their café this tended to be small local companies, but in a chain like starbucks it would be a larger manufacturer making cakes on a large manufacturing scale. Remaining 30% made in the café kitchen. In a coffee shop chain premises this would not happen. 7.The selling price is found by the cost of ingredients being 30% of the final selling price. This would include a margin for profit as well as allowing for costs for renting the premises, staff costs, utility costs etc 8.Best seller is the gluten free lemon and poppy seed cake 9.Shelf life of products are 3 – 5 days. Every item has a day dot on it to make sure staff know how old it is. 10.The 50+ market like traditional options and tend to have tea not coffee with their cake. Popular items for them include bread pudding, carrot cake, victoria sandwich. They are not generally very adventurous. 11.Young professionals tend to choose products like the rocky road and croissants. From the staffs experience the women especially may be more inclined to be on a diet and this will have an impact on their choice 12.Children and teenagers like the frozen yoghurt machine (although this wouldn’t be available from a coffee shop chain) and cakes (especially chocolate cake) and rocky road 13.Generally morning customers will choose more pastries and croissants whereas afternoon customers are more likely to choose scones. Quiches and pork pies will be sold around lunch time. Cakes and bakes are popular all day. 14.The complaints they tend to get is that the hot drinks arrive too long after the cakes.

2. Trip to a cafe On 1 st April 2015 I went to café 1809 on a school trip. I went to find out ……………… Background on café 1809 Where is it? Is it a chain? Who goes? What sort of things does it sell? Why did we go there? What’s available on the counter at café 1809 Name of productCost per portion Notes on product Lemon and poppy seed cake £2.50Slice of a loaf cake. Gluten free. Cupcake£1.80Individual cupcake decorated with buttercream and decorations e.g. hundreds and thousands SconesFruit and plain (more popular in afternoon) Croissants£2.10Pain au chocolat and plain croissants (on display in morning) Oat and sultana cookie £1.95 Victoria sandwich£2.50 Millionaires mistress£2.50 Pandan chiffon cake£2.25 Pork pieunknownFor sale from late morning from refrigerated area on the counter

3. I spoke to the manager of the café. She told me ……….. * 70% of their cakes are brought in from local suppliers, the remaining 30% are made in house. She previously had been managed at Starbucks in Bluewater where the chain purchased all counter snacks from a central distributor. All of these products were made in a large scale factory environment. * The cost of ingredients to make the food product is 30% of the final sale price. This allows a margin for paying staff/electricity/rent etc etc. * * etc This is useful to me designing a new food product on sale behind the counter at a coffee shop because…….. *My product will be made for a coffee shop chain where they are most likely to buy all food products in from a factory environment rather than make them fresh in the shop kitchen *My product will need to cost around 60p for ingredients per portion to allow a final selling price of approximately £1.80 * etc

4. Product analysis of existing product at café 1809 Name of product Cost per portion Picture of product Weight per portion Sensory test of product Comments about the product (how long is the shelf life/does it taste home made/is it appealing to your target market/why/why not/what do you particularly like about the product/how could you make the product better/is it suitable for a special diet/how is it stored/is the size suitable for your target market etc etc) e.g. The shelf life on this product is 3 – 4 days. It tasted fresh and moist and homemade. I think this product would be really appealing to my target market because… Comments about how this will influence the design of your product (this is the important bit) e.g. The product I tested was a well sized snack at 80g. I will ensure my product is a similar weight and size.