Food Magazine October 2017 | Page 13

HOT PROSPECTS

“ I love being part of building businesses , and I really believe in the products . I have worked in the coffee industry for some time so I think I am a fairly good judge of that . The thing that Tim Hortons is bringing that is different to the rest of the market in the UK is the variety of choice and freshness . That ’ s freshly prepared food made for you , such as sandwiches , or breakfast , or fresh-baked doughnuts that we cook throughout the day .”

They are bringing the concepts behind Tim Hortons directly to the UK , with just a few adaptations . The coffee , the baked goods and the menu will be familiar to any Canadians . However , the odd change here and there has been made to reflect the difference in tastes . Brioche replaces the type of scone Canadians call biscuits for the breakfast sandwiches , for example .

Recruitment and training are the two areas that the company focuses on . The managers and shift leaders for the new stores are already recruited and in training so that once construction is finished on the stores , they already have the basic fundamentals . According to Hydes : “ What makes us different is that we are not just a coffee shop , but a restaurant that offers great coffee and a fantastic range of foods . Also , our ability to serve products at speed , and the friendliness of our team members .

“ It ’ s not an easy thing running a coffee shop and restaurant and we have to make sure that we recognise and support them in the right way , because I want to make sure we get it right for the customer every time .” One aspect of the Tim Hortons concept in Canada that particularly interests Hydes is the way it has grown and developed there to become a part of the community and neighbourhood it serves . “ That is something we are really keen to replicate here in the UK . It ’ s not just about selling and serving products , it ’ s about how we engage with the community .”

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