Club Mirror Magazine

06 News

Latest news, views and industry insights.

08

Join us as we celebrate Clubland

Book your place at Clubland’s event of the year were we celebrate all that’s great about the UK’s amazing clubs.

13

Growth challenges on the horizon

Highlighting the challenges the food and drink manufacturing industry is facing. So how does this impacts on the broader sector?

14 Sustainable food supply

Will Hospitality operators have to accept that paying higher prices is the only sustainable way to secure supplies of the UK’s freshest produce?

17

Products, launches and who’s doing what

Along with our weekly Club Bulletins, Club Mirror flags up what the big brands are doing, presents industry insights and showcases latest products to hit the club market, all aimed at boosting club business.

25

Five global food trends

Consumers want to be taken on a culinary journey across the globe, exploring new flavours from lands far and wide, without the need for their passport, says food wholesaler Bidfood.

28

When beverages mean business

Hot beverages offer some of the best profit margins in catering. So how do you choose the right equipment for your club – and for your resources?

30

Keeping it cool – buying and maintaining fridges

Fridges are critical to club operations, a best friend behind the bar and a food safety saviour in the kitchens. Top tips on getting the best out of your refrigeration.

32

Frying tonight?

The deep fat fryer is one of the most widely used pieces of kit in any commercial kitchen. Enjoy this guide on understanding deep-fat fryers.

34

Choosing and using your commercial dishwasher

How to select the most appropriate commercial dishwashing equipment for your club kitchen.

35

Cooking up a storm

Food provides a point of difference for clubs across the UK. So where do the kitchen-less start the journey?

36

Equipment that’s built to last

There’s no point buying poor quality equipment that’s not fit for purpose, says equipment supplier Nisbets. And once you’ve bought it you need to look after it.

Stock your customers' favourite drinks in one convenient delivery.

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Contributors

Top tips on keeping the kitchen in fighting shape. Plus: See you at the Club Awards?

With more sport to draw in the crowds than you can wave a hockey stick at, is now the time to keep an eye out for pressure points in the kitchen?

Stressed fridges, misunderstood deep fat fryers and unloved areas of the kitchen crying out for a speedier food and beverage service, are all ready and waiting for a pat on their virtual heads.

If this resonates with you, then this issue will help. Our team has been busy working with a myriad of experts, associations and companies to pull together a comprehensive round up of advice, views, hints and tips on keeping those all-important unsung kitchen heroes in top shape, all working towards happy members and probable savings for the club.

There’s no doubt that the amazing summer of sports we’ve all been enjoying – from Wimbledon to the legendary Lionesses’ fearless, spellbinding challenge for the World Cup – has provided plenty of opportunities for clubs to maximise their food and drink offering to awestruck members, coming in to watch their favourite sport in their favourite venue.

Screening live sport in clubs can substantially increase customers’ spending, dwell time and loyalty, according to recent research from CGA by NIQ, with those who watch live events spending 36% more on eating and drinking out per month than those who do not. A whopping 87% say they stay out longer than usual when a live game is on, and an even more impressive 89% state they are more likely to revisit a venue if they know it screens sports.

Now, we have the Premier League underway and the start of the WSL and the UEFA Champions League to prepare for, alongside the no-less formidable England One Day Internationals and the iconic Ryder Cup. And what about all the drama we can expect in the Rugby World Cup, kicking off in September?

As always, make sure your club is in pole position to be the venue of choice and the virtual side lines for all things sport.

And talking about venues of choice, care to make Athena, Leicester your venue of choice on 22 November? Because that’s where we’re hosting the 2023 Club Awards and Gala Dinner and we’d love you to join us. Just head over to www.clubawards.co.uk for all of the details. See you there?

Caroline Scoular Editor, Club Mirror

Editor Caroline Scoular

Design David Foster

Events Jill Slingsby, Karen Foreman, Guy Brennan

Display Advertising Margaret Doherty

Sales and Sponsorships Cindy Hedmann, Angie Webster

Circulation Jon Hardy

Accounts Andrew Soles

Publishing Director Sean Ferris

Club Mirror is published by Alchemy Contract Publishing Ltd, Gainsborough House, 59/60 Thames Street, Windsor SW4 1TX. Tel: 01753 272022. Fax: 01753 272 021

Email: caroline@clubmirror.com; sean@clubmirror.com; info@clubmirror.com

ACP

Gainsborough House 59/60 Thames Street Windsor Berkshire SL4 1TX UK

t. +44 (0)1753 272022

f. +44 (0)1753 272021

e.info@clubmirror.com

www.clubmirror.com

www.clubawards.co.uk

The views expressed in this journal are not necessarily those of the publisher. Club Mirror does not verify the claims made by advertisers regarding their products.

Ashley Cairns Chris Colverd Sean Ferris

Karen Foreman David Foster Jonathan Hardy

Cindy Hedmann Mark Jankovich Hamish Maclean

Justin O’Regan Nick Sellens Jill Slingsby

WANT MORE INFORMATION?

More details are available at www.clubmirror.com or at this QR Code .

CMAE heads to Washington DC

All hail the beer garden, says new research

The optimal location for drinking a beer has been revealed to be the beer garden, with 9 in 10 Brits (89%) claiming a beer genuinely tastes better when sat outdoors, according to new data from Ice Breaker Pale Ale, Greene King’s new 4.5% ABV ale.

The survey of 2,000 Brits was conducted in August as the warmer weather returned to the UK, encouraging the UK public to head for their favourite drinking spot.

Alongside uncovering the beer garden as the perfect spot for making a drink taste better, the ideal time to consume a drink for maximum enjoyment was revealed to be 6.00pm, with a fifth (20%) of people choosing this post-work slot as the optimum time.

The research also revealed how hesitant UK drinkers are when it comes to trying new drinks, with over half (55%) of people

saying they try a new drink once every six months or less.

Will Hemmings, Brewing & Brands Marketing Director at Greene King said: “We believe Ice Breaker tastes brilliant wherever and whenever you choose to enjoy it, with the summer months offering the perfect time to enjoy a

pint in a British beer garden.

“Whether it’s an after-work drink or the beer garden that adds to that perfect pint experience, the first sip of Ice Breaker really says it all. Bursting with juiciness and tropical fruit flavours, Ice Breaker is the beer to choose this summer.”

• greeneking.co.uk

The Club Management Association of Europe (CMAE) is hosting its inaugural MDP International in historic Washington which includes club visits to the Congressional Country Club and The Chevy Chase Club during the tour which takes place on 15-18 September, 2023.

The itinerary includes:

• Education sessions from top U.S Clubs and their managers on pertinent subjects in modern club management

• Tours and Sightseeing, with tours of top U.S clubs including Chevy Chase, Congressional and the Cosmos Club

• Activities, including golf, padel tennis and archery will take place amongst other organised team building activities

CMAE’s MDP (Management Development Programme) is a series of six educational courses. Within the MDP there are two levels of certification available, the Club Management Diploma (CMDip) and the Certified Club Manager (CCM).

• For more information visit www.cmaeurope.org

Hospitality food prices surge as supermarket prices ease

As we go to press, the latest report on food costs as measured by the CGA Prestige Foodservice Price Index, show prices rising again to 22.6% year-on-year in June, close to the record high of 22.9% in December 2022. This is in sharp contrast to supermarkets, where prices increased by just 0.4% during June, month-on-month inflation in the Index was more than five times higher at 2.2%.

The large difference is caused by a complex mix of factors, CGA explained. In retail, the top 10 supermarkets own 75% of the market, meaning they can exploit their scale with sophisticated contracting and controlled distribution. In addition, the government has threatened supermarkets with price caps if inflation does not fall.

Conversely, hospitality buys primarily through multiple wholesalers, which dissipates scale, creates diverse ranging and has less contractual price protection. Upstream cost improvements can also take longer to feed through and are subject to continued volatility such as the recent failure of the UK grain corridor

arrangements. Finally, suppliers, squeezed by rising costs and smaller margins will be seeking some respite as their inbound costs ease.

James Ashurst, client director at CGA by NIQ, said: “Hospitality has been besieged by food and drink price inflation for many months now, and it’s frustrating to see another jump at a time when retail price rises are slowing. Alongside relentless pressure on energy bills, labour costs and consumers’ discretionary spending, it leaves some businesses extremely vulnerable through no fault of their own. Sales remain solid and people remain eager to eat and drink out when they can, but trading conditions are going to be tough for some time to come.”

•For more information visit cgastrategy.com/foodservice-priceindex-reports

Yorkshire ACM day course dates announced

The Club & Institute Union (CIU) is holding two Award in Club Management (ACM) day courses in October and November at Brinsworth Social Club, Rotherham, South Yorkshire.

A Unit 2 session covering Law and Regulations (Part 2) takes place on 7 October, and on 4 November a Unit 3 session, covering Management, Finance and Administration, is being held.

The ACM qualification gives club officials a thorough grounding in the key aspects of running a modern and efficient club and consists of three self-contained units, each taking one day of classroom-based study to complete.

The course is aimed at people who are going to be sitting on club committees and occupying positions of authority within CIU affiliated clubs.

• Contact Catherine Fitzpatrick on 020 7226 0221 or email Catherine.Fitzpatrick@wmciu.org

Club Awards countdown to 22 November

Now in their 31st year, all elements of club life are recognised at the annual Club Awards, as we join together celebrate all that’s great about clubs across the UK, throwing a spotlight on the vital role that they play in their communities.

This year the event takes place on Wednesday, 22 November at the iconic Athena, in the cultural quarter of Leicester’s city centre in Queen Street, Leicester LE1 1QD.

STOP PRESS:

Dransfields is putting on an afternoon of fun at a large local club, between 1-4pm. More details will appear on clubmirror.com as well as via our Club Bulletin and Sports Club Bulletin newsletters – www.clubmirror.com/bulletins

Club Awards set to welcome CAMRA’s Regional Finalists

This year’s 16 club Regional Finalists in the CAMRA Club of the Year competition, run in association with Club Mirror, have been announced.

All 16 clubs will now be invited to attend the Club Awards on 22 November at the Athena, Leicester, where four Super Round winners will be announced. These four will then go forward to compete for CAMRA’s National Club of the Year.

The 16 regional finalists are:

• Cambusdoon Sports Club, Scotland and Northern Ireland

• Caxton Club, East Anglia

• Cheltenham Motor Club, South West

• Corfe Castle Club, Wessex and Channel Islands

• Dobcoss Band Social Club, Greater Manchester

• Esplanade Club, Wales

• Firs Club, West Midlands

• Hungerford Club, Central Southern

Sustainability a key to attracting and retaining hospitality staff

The latest report from food service technology provider Nutritics and CGA by NIQ shows that better sustainability credentials and communication could help to attract staff, reduce turnover and increase retention.

While a competitive salary, recognition and job satisfaction are typically key motivators for employees to consider staying in a role, almost all employees surveyed (94%) say that a company’s commitment to

social and environmental responsibility is a significant factor when deciding where to work.

Sustainability is also vital to retention, says the report, with 84% of hospitality professionals saying they would be more likely to stay in their job for longer if their employer has, and continues to create a positive environmental impact.

The full report is available at https://nutritics-1741847.hs-sites.com

• Leyton Orient Supporters Trust, Greater London

• Marden Village Club, Kent

• Parwich Royal British Legion Club, East Midlands

• RAFA Club (Albertross), Surrey and Sussex

• The Mid Boldon Club, North East

• Victoria Club, Merseyside and Cheshire

• Whitworth Vale & Healey Band Club, West Pennines

• Wortley Club, Yorkshire

• www.clubmirror.com

All for charity

The Alzheimer’s Society

The Alzheimer’s Society, originally established as the ‘Alzheimer’s Disease Society’, began in 1979 when two people with extensive experience of caring for loved ones with dementia discussed the pressing need to raise awareness of dementia.

The society believes passionately that life doesn’t end when dementia begins: “We are here for anyone affected by dementia, and we do everything we can to keep people with dementia connected to their lives and the people who matter most. We are here for anyone worried about or affected by dementia. We provide information and support, fund and social research, and campaign for better quality of life for people with dementia and greater understanding of the condition.”

Supported by

community-based services across England, Wales and Northern Ireland, providing practical and emotional support for people with dementia and their carers.

Research into the disease is paramount: “We are dedicated to defeating dementia through pioneering research, and fund an innovative programme of research into the cause, cure, care and prevention of dementia.

“From lobbying to influencing health and social care commissioners to improving public understanding of dementia, we help people to live well in their own homes, residential homes or hospital.”

• www.alzheimers.org.uk

Marden Village Club, winner in 2022

Join us for a night of celebration Book your place at Clubland’s event of the year

The Awards see the whole gamut of clubs come together under one roof for a night of fun, jollity and most importantly applause, for keeping clubs right at the heart of their communities, a true and integral part of this country’s social fabric. For those of you who already have this in your calendar, we look forward to giving you a big, strong Club Awards welcome. And for those of who don’t know us so well care to join us?

MORE DETAILS?

For all information about the Awards, from what to expect to travel and ticket prices, head over to www.clubawards.co.uk

Alternatively:

t. Call the team on 01753 272022

e. email info@clubmirror.com

We look forward to hearing from you – and seeing you on 22 November!

The Club Awards celebrate all that’s great about Clubland, and applaud all of you out there who continue to make it so special.

Growth challenges on the horizon

In Q2, compared to the same time last year, the food manufacturing sector was 2.0% smaller, while the non-alcoholic drink sector grew by 6.4%, according to recently released data by the Office for National Statistics (ONS). Compared to Q1, food manufacturing saw no growth, whereas non-alcoholic drink manufacturing grew by 4.6%.

By subsector, performance was varied. Quarter on quarter, some subsectors - dairy, grain mill and starches or ‘other food products’ – have seen four consecutive quarters of contractions.

Brexit, the pandemic and the war in Ukraine resulted in almost three years of increases in all elements of the production process, from ingredients and labour to logistics, transportation, packaging and energy.

Cost pressures have been subsiding recently, although not across the board. While global agricultural commodities have been on a downward trajectory since March 2022, the collapse of the Black Sea Grain Initiative and recent weather events might reverse this trend. We have already seen global vegetable oil prices rise by 12% in July from the previous month, while the heat wave in Southern Europe might mean that the UK is likely to see lower availability of fresh produce, therefore higher prices.

Moreover, the industry continues to struggle with significant labour shortages, with a vacancy rate of 5.9% in Q1 compared to 3.5% in the whole economy. This not only pushes wages up, but hinders the industry’s ability to grow.

To deal with these sustained pressures, manufacturers have switched suppliers, cut marketing and training expenses, paused or cancelled investment projects and accepted lower margins. The ONS reports that, on average, 74.0% of manufacturers absorbed a share of the cost rises over the year to July, compared to 57.5% of retailers, 65.3% of restaurants and cafes or 55.2% of the average UK business.

However, these strategies still proved to be insufficient for some businesses. Insolvency data show the strain on the industry. In 2022, food and drink manufacturing insolvencies doubled compared to 2019, and this year it’s likely that will see an even higher number, as 161 were recorded during the first half of the year (see table). It’s noteworthy that the industry’s insolvency rate has been outpacing the insolvency rates seen in the wider manufacturing sector or GB as a whole.

Number of insolvencies (Source: The Insolvency Service, gov.uk)

Strong demand would help manufacturers to rebuild margins and grow. But the ongoing cost of living crisis has led to households cutting their spend on food. In-store food sales have fallen 2.6%

in volume terms over the year to June, and about 50% of the population is buying less food than a year ago.

All of this leaves the industry in a difficult place. Historical insights show that a series of negative shocks can result in poor economic performance.

Global agricultural commodity prices more than doubled in 2008, real household incomes dropped sharply following the financial crisis, and a second agricultural commodity shock followed in 2012. As a result, the food and drink manufacturing shrank by 7.9% in 2010, by 5.1% in 2011 and by 2.4% in 2012.

This suggests current conditions of intense cost pressures and lower spend could result in a contraction for the food and drink sector in 2023.

Government needs to continue to work with us to mitigate these issues, simplify and revisit forth-

coming regulation on borders, to help reduce unnecessary cost burdens for businesses, and create the right conditions for growth.

The upcoming Autumn Statement will be a timely opportunity for the Chancellor to support growth and attract private sector investment.

The Food & Drink Federation

“For over 100 years, we have successfully contributed to policy making and legislative development, championing our members’ views – large and small – on the critical issues of the day.

“We bring together business, government and stakeholders to ensure our manufacturers have the right conditions to grow, invest and employ, while continuing to produce high quality, nutritious and affordable food and drink.

“With more than 1,000 members – from the most recognisable global brands to the most innovative start-ups – we represent the largest manufacturing sector in the country.”

• www.fdf.org.uk

The Food & Drink Federation (FDF) represents the UK’s diverse food and drink manufacturing industry. Here it highlights the challenges the sector is facing, and how this impacts on the broader industry.

Food manufacturing was 2% smaller in Q2 this year, down from ‘no growth’ in Q2, 2022.

Are higher prices the trade-off for a sustainable food supply?

Hospitality operators may have to accept that paying higher prices for food and drink is the only sustainable way to secure supplies of the freshest and seasonal produce from UK farmers, says

hospitality buying specialist Lynx Purchasing.

Lynx Purchasing publishes regular market forecasts, and in its Spring/Summer edition it warned that the price increases are unlikely to go away any time soon.

Rachel Dobson, Lynx Purchasing managing director, said: “The immediate issues with salad produce are now well understood, in terms of the impact of bad weather in southern Europe, and the unwillingness of UK growers to pay to heat glasshouses without support on energy costs.

“The current availability issue is hopefully a relatively short-term challenge, but new crops can’t be grown overnight, so it is likely to be a significant issue for the next few months. Our advice is that hospitality operators should plan for both potential shortages

of supplies of the produce affected, as well for further cost increases.

“In the longer term, we believe the trade-off for a more secure supply chain may have to include operators paying farmers and food producers a sustainable price that not only covers the true cost of production, but also enables them to continue to invest in their business.”

Dobson acknowledges that paying more for food will be a far from welcome prospect to operators who are already paying dramatically more for core food and drink products after two years of high inflation.

She added: “As bodies such as the National Farmers Union [UK] have said, we need to become

less reliant on food imports, and focus more on home-grown, seasonal produce. That should include a sensible debate on how famers and food producers can be paid at a sustainable price.

“The race to the bottom in terms of food prices has been driven by the demands of retailers, but when meat, dairy and fresh producers suppliers are exiting the market because their business has become unsustainable, hospitality also suffers.”

The Lynx Purchasing Market Forecast combines official inflation data with exclusive insight from the range of specialist hospitality suppliers Lynx works with, providing detailed information on pricing trends over the crucial coming months.

Along with the fresh produce shortage, product

areas highlighted in the latest edition include:

Potatoes

Cold weather has had an impact on potatoes, both in the UK and in Europe, where many processed and frozen potato products are produced. This is likely to affect availability and price of new potatoes this spring, as well as frozen chips and other potato products as current supplies run out.

Beef and Lamb

Current prices are well above average, as higher energy and feed costs have combined with the labour shortage to reduce production of both beef and lamb here in the UK. With seasonal increases for beef during the barbecue season, demand for the most popular cuts will be high.

Pork

Higher production costs have made it more of a challenge for pork producers to make a profit, prompting a number to cut back or exit the market at the start of the year. This has seen upward price pressure on bacon initially, and is likely to make prime pork cuts more expensive as demand increases.

Salmon

An expected price increase in both fresh and smoked salmon has proven to be much sharper than suppliers were expecting, due to the impact of factors such as fish quality, high demand and the impact of bad weather on production. Consider alternative species as menu options wherever possible.

Dobson said: “Discuss options and availability with suppliers, and be prepared for a wider range of specification in terms of size and colour when buying fresh produce. It’s also worth looking at accompaniments and garnishes across the menu, and deciding which genuinely add value for customers.

“Overall, by working closely with suppliers, focusing on seasonality and availability, and applying basic buying discipline, operators can manage food and drink costs more effectively, and avoid unexpected bills. Best practice includes planning menus well in advance, and consolidating orders to meet free delivery and minimum value thresholds.”

MENU WATCH

Healthier food trends are helping hospitality operators to manage high food costs by enabling them to focus more on meat-free dishes, according to the latest Menu & Food Trends Report from Lumina Intelligence. Both the proportion of meat- based dishes on menus and the average calorie count per dish are now lower than pre-pandemic.

Nose-to-tail cooking is a key trend in hospitality as chefs work harder than ever to use every possible part of the produce they buy, according to the Fresh Trends 2023 report. While this is seen most clearly in fresh meat dishes, the trend is also in fish and fresh produce, as operators see the benefits of reducing food waste and supporting sustainability, as well as making the most of budgets.

Egg supply has been significantly affected by avian flu, with restrictions on producers affecting both supplies and price. Measures to control the outbreak are likely to have a continued impact on availability. Chefs should adjust recipes to use fewer eggs where possible.

The ongoing labour shortage has meant that many farmers were unable to plant the full crop of root vegetables they would have liked. Combined with the effect of the very cold weather at the start of the year, this is likely to see shortages and higher prices for both fresh and frozen veg.

Product updates

Along with our weekly Bulletins, Club Mirror showcases brand news, industry insights and latest products to hit the club market, all aimed at boosting club business.

INDUSTRY NEWS

Gold and Silver for Abbot Ale at GBBF

Abbot Ale is celebrating after winning gold and silver titles in the Champion Beer of Britain Awards at the Great British Beer Festival.

The premium cask ale brand scooped Gold in the Premium Bitters category and Silver in the Supreme Champion category

Emma Hibbert, Head of Marketing for the Abbot Ale brand said: “We are delighted to have secured these two titles for Abbot Ale, giving this beer the recognition it deserves. It is also a testament to the passion, care and knowledge of our brewers who continue to create this delicious beer for everyone to savour and we hope it will continue to be as much-loved long into the future.”

Forming part of Greene King’s flagship portfolio, Abbot Ale was first brewed at the Bury St Edmund’s brewery in 1951. It was created by the head brewer at the time, Bernard Tickner MBE, who passed away at the age of 93 in 2017.

• greeneking.co.uk

‘Unapologetically Bold’ film series launches

Award winning second generation alc-free spirits brand CROSSIP, has launched the first three films of a new series, sharing real stories ‘to inspire and explore what it truly means to be unapologetically bold’.

CEO & co-founder Carl Anthony Brown said: “We’ve been busy telling the story of our fantastic liquids for a while now, but felt it was time to tell the story of who we are as a brand.

“And the idea of being unapologetically bold is just so central to our story, that it felt right to look

for others who have also overcome doubt, fear and insecurity to be successful.

Brown believes that the low/no sector should stop apologising for not having alcohol in drinks and ‘focus on what we are bringing to a drink, not what we are removing’.

“We make amazing drinks which are awarded prestigious prizes for their taste, which consumers love and which are either great drinks in their own right, or can be used to make incredible cocktails,” he said.

• crossipdrinks.com

Greene King’s Ice Breaker named UK winner at World Beer Awards

Ice Breaker Pale Ale is has been awarded Country Winner and Gold in the Pale Beer category at August’s World Beer Awards 2023.

Crafted by Greene King’s brewing apprentices in 2019, Ice Breaker launched a new look and feel for the brand in August. The brand refresh sees a change to the design on cans, bottles, and packaging, as well as on point of sale and keg fonts in venues.

The brewers’ more-recently launched Session IPA, Level Head, also secured a Silver medal in the IPA category and Greene King’s dry-hopped Lager, Flint Eye, secured Bronze.

• greeneking.co.uk

WHO’S DOING WHAT

Foster’s major drive with ‘good call’ campaign

Foster’s is ramping up its support for the ontrade’s biggest drinks category – classic lager – by pumping millions of pounds into its first major marketing campaign in four years1

The new campaigns brings Aussie duo Brad and Dan back to the nation’s screens in a bid to drive consumers to choose Foster’s at the bar.

Statistics from 2022 show that classic lager accounts for 37% of all lager consumed in pubs and bars2, with a volume rate of sale more than double that of premium lager13

Further research via an online consumer survey shows that two-thirds of beer drinkers tend to stick to one or two preferred brands4. Over half of these revealed that they preferred the reassuring experience of a drink they know and like rather than taking the risk of experimenting with something new5.

Matt Saltzstein, HEINEKEN UK Beer Brand Unit Director, said: “Foster’s new campaign aims to put the beer front of mind again with consumers and ensure classic lager remains a great seller on any operator’s bar, protecting the high-volume ROS of the category6. Foster’s is always a ‘good call’ for customers, providing them with a straightforward delicious beer.”

New Foster’s stockists will also receive install support, including darts kits and audio-visual equipment to help drive footfall and promote social occasions.

• heineken.com

Diageo to triple non-alcoholic Guinness 0.0 production

O’Sullivan, said: “Guinness 0.0 is now the number one-selling non-alcoholic beer in a four-pack format in both Ireland and Great Britain. This expansion in production capacity at St James’s Gate is a testament to the quality of Guinness 0.0 and the growth of the non-alcoholic category, as consumers look for more choices on different occasions. We expect the growth of Guinness 0.0 to be another export success story for Ireland.”

• diageo.com

Thatchers Cider signs up to new cricket partnership

HEINEKEN UK announces £3m sustainability fund

HEINEKEN UK is supporting the on-trade with the launch of a £3m EPC sustainability support working in partnership with an independent energy consultancy. The initiative will see HEINEKEN UK cover the cost of all qualifying venues’ first Energy Saving Audit, as well as funding up to £5,000 towards improvements needed.

The announcement comes after new legislation requires commercial premises, including hospitality venues, to reach an EPC rating of C from April 2027 and B in April 2030. Non-compliant outlets could receive a fine of up to £150,000. The EPC audit outlines areas for improvement, estimated cost, rating impact and payback time to move towards legislation compliance.

• heineken.co.uk

Diageo has announced a €25m (£21m) investment in a new facility at its St. James’s Gate site in Dublin for its non-alcoholic Guinness range, boosting production of Guinness 0.0 by almost 300%, helping to meet growing domestic and global demand for the alcohol-free stout launched two years ago.

All global production of Guinness 0.0 takes place at St. James’s Gate, with the main export markets including the UK, Europe, US, Canada, the Middle East and South Korea.

Diageo estimates that the non-alcoholic alternative will account for 10% of all Guinness trademark sales in Ireland in the coming years.

Managing Director of Diageo Ireland, Barry

Thatchers brand Thatchers Gold is sponsoring the cricket coverage on dedicated sports station talkSPORT.

Thatchers Gold will be featured on the Live England Cricket Updates on talkSPORT, with a 10” pre-recorded credit which will run on the live update every hour through to September.

Thatchers is an enthusiastic supporter of sport in the UK, with sponsorships of Somerset County Cricket, Surrey County Cricket and Essex County Cricket; premier league football Southampton FC; as well as Bristol Bears and Bristol Bears Women; Bath Rugby, and Bristol City and Bristol City Women FC.

• thatcherscider.co.uk

CMBC

acquire UK rights for

Kronenbourg Carlsberg Marston’s Brewing Company (CMBC) has acquired the UK rights for French beer brand Kronenbourg.

The agreement sees the Carlsberg Group acquire all rights to produce and distribute premium lager Kronenbourg 1664 in the UK via CMBC.

The Kronenbourg 1664 brand is owned globally by the Carlsberg Group. Under the agreement, HEINEKEN UK will continue to brew and pack Kronenbourg 1664 under contract, before mov-

ing to CMBC in 2024.

HEINEKEN UK has held the licence for the lager since 2008, following the acquisition of Scottish & Newcastle by Carlsberg and HEINEKEN.

Boudewijn Haarsma, Managing Director of HEINEKEN UK, said: “We’ve been a strong custodian of Kronenbourg in the UK over the last fourteen years, maintaining product quality and investing in its marketing and distribution as part of our portfolio. During this time, we have also been investing in our premium brands, such as Birra Moretti, and taking ownership of super premium beers Beavertown and Brixton. We’ve also exciting plans in the UK for our Spanish lager Cruzcampo. With a great brand range to offer our customers, now is the right time for Kronenbourg 1664 to enter its next chapter and we’re pleased to have reached this agreement with Carlsberg.” • carlsbergmarstons.co.uk

BBG UK&I calls on clubs and bars to join campaign

In a move to eliminate harassment and discrimination in the On-Trade, Budweiser Brewing Group UK&I (BBG UK&I) has announced the launch of its new campaign #ItStopsWithMe, encouraging clubs, pubs and bars across the UK to pledge to calling out unacceptable behaviour.

As previously reported, research by BBG found that almost two-thirds (63%) of women claimed to have planned their route home before heading out and were more likely to visit a night-time venue if it had measures to improve women’s safety. The findings also show that 53% of women would be more inclined to visit a venue that has anti-harassment and discrimination policies, compared to men (35%). It Stops with Me aims to tackle this issue head-on by allowing venues to showcase their commitment to calling out harassment and discrimination and providing a safe place for drinkers.

Venues can sign the pledge at itstopswithme.net, and can access resources to support staff in tackling

these issues. After signing the pledge, clubs and venues will be a part of a community of organisations who share the vision for an industry free from harassment and discrimination.

The campaign was started internally at BBG UK&I to create a more inclusive work environment, and to ensure reporting mechanisms are in place to address instances of harassment and discrimination. BBG is measuring success based on regular surveys and listening sessions focused on colleagues’ awareness and comfort in reporting and addressing these issues. The initiative is also intended to create a forum for discussion – internally and among industry partners.

It Stops With Me forms part of an ongoing push from Budweiser Brewing Group to recognise its role in creating an inclusive night-time economy. In November last year, the brewer partnered with WalkSafe, a mapping app that allows its 500,000+

users to plan their route home using the latest digital tools and information based on police data, whether that’s a live incident or a warning about a lack of streetlights. This then empowers people to go out and plan a safer journey home.

“We’re committed to creating a more inclusive night-time economy, which benefits communities and businesses alike,” said Jean-David Thumelaire, On-Trade Director at Budweiser Brewing Group UK&I. “We know that many people in our industry have experienced harassment and discrimination. By launching #ItStopsWithMe and sharing it with the industry we’re hoping to draw attention to the issue and be part of the solution by putting people first. We know we can’t tackle it alone, nor do we have all the answers, which is why we’re calling the industry to step up and sign the pledge to work together for a safer environment.”

• itstopswithme.net

BEER, LAGER AND CIDER

Artesian – first collaboration beer for Timothy Taylor’s Artesian, a refreshing 4.2% ABV Elderflower and Gooseberry Pale Ale, is Timothy Taylor’s first collaboration beer in its 165-year history, launched with Derbyshire brewer Thornbridge. The Artesian collaboration with Thornbridge comes just five months after Timothy Taylor’s Hopical Storm became its first beer to be launched in can.

Rob Lovatt, Head Brewer at Thornbridge, said: “We are incredibly proud to be the first brewery to work alongside Timothy Taylor’s for a collaboration. Nearly everybody at Thornbridge regularly drinks Landlord, so to create a modern pale ale with them is really exciting for the whole team!”

Andy Leman, Timothy Taylor’s Head Brewer, said: “It has been a pleasure to work alongside Rob Lovatt and the brewing team at Thornbridge to produce Artesian Elderflower and Gooseberry Pale Ale. They have a great reputation for their partnerships, and share our uncompromising passion for quality and consistency, so were a natural choice for brewing our first collaboration.”

Artesian is brewed using Crystal, Chinook and Amarillo hops, Pale Ale malt and wheat with the addition of elderflowers and gooseberries.

• timothytaylor.co.uk

Greene King sunny seasonals in pins

Greene King Brewery has officially released its first 4.5-gallon pins to operators.

Earlier this year the brewer announced that it would become the UK’s first major brewer to launch cask pins to its customers, backed with a seven-figure investment, all aiming to help licensees minimise wastage and serve the best quality of cask ale every time.

Firkins will still be advised for busy periods, with the pins offering an additional seasonal cask ale on the bar and able to satisfy lower throughput periods.

Jack Palmer, Head Brewer at Greene King, said: “We’re passionate about the cask sector and launching pins is a great achievement for us, and the category, in helping to address some of the key challenges that serving this unique product can bring.”

• greeneking.co.uk

Krombacher Hell premium golden lager launches

Naturally brewed in Germany, Krombacher Hell is 5.0% ABV and available in cans or on draught.

Styled as having a lightly opal but gleaming and golden appearance, tasting notes describe the brew as having fine bitter notes which are very restrained, ‘reminding you of freshly harvested hops. The beer is well balanced with a diversity of flavours and a satisfyingly pleasantly malty sweetness on the finish’.

Food pairing recommendations include prawns and shellfish, light summer salads and seasonal desserts.

The perfect drinking temperature is put at between 6°C and 8°C.

• krombacher.com

Sheppy’s introduces low alcohol cider with raspberry

Described as ‘a deliciously refreshing drink’, Sheppy’s new 0.5% ABV cider combines the crisp, fruity taste of apples with the sweet, tangy flavour of raspberries, designed to deliver an option for those looking for a low-alcohol drink without compromising on taste.

The cider is gluten free and suitable for vegans and vegetarians.

• sheppyscider.com

Otter brewery develops a new ‘fresh ale’ category

Otter Brewery has launched a new category which the brewer believes bridges the gap between craft beer, cask ale and lager. Fresh Ale is a new form of ale that is brewed in exactly the same way as Otter’s other cask beers, but rather than being filled into a cask, the beer is gently carbonated before being racked into a keg.

Otter Brewery’s Fresh Ale is dispensed slightly cooler than traditional cask ale but not as cold as keg, with a light carbonation that allows the beer to remain true to its cask ale equivalent in taste and body. As the beer has been filtered, the ale remains in perfect condition for weeks rather than days, an important factor in the current environment.

font that gives Amber Fresh its own identity, along with specially designed glasses that clearly identify the fresh nature of the drink.”

• otterbrewery.com

ERDINGER Alkoholfrei sporting rituals campaign

ERDINGER’s ‘Sporting Rituals’ campaign focuses on the rituals that people observe before and after sport, with consumer activation supported by POS kits to enable operators to drive sales during the promotional period. The launch of the campaign follows the Rob Burrow Leeds Marathon on May 14, for which ERDINGER Alkoholfrei was a proud sponsor, with the kits going into trade the following month.

Originally launched in Germany, ‘Your Ritual After Sport’ profiles the many rituals people have before taking part in sport and celebrates post exercise relaxation with an ERDINGER Alkoholfrei.

• carlsbergmarstons.co.uk

San Miguel ‘Here’s to the Seekers’ campaign

International Spanish lager San Miguel has rolled out a new TV campaign, ‘Here’s to the Seekers’.

Patrick McCaig, Managing Director at Otter Brewery, said: “Amber Fresh can be found at the ‘cask ale end of the bar’ – we’re not trying to disguise a cask ale as ‘craft’, we’re presenting a beer that will stand the test of time with a modernist approach to the branding. We have created a contemporary new

The ad, supported by a heavyweight multi-million-pound investment, celebrates adventure and those who value experiences and are thirsty for life.

Showcasing the Spanish lifestyle, it aims to inspire sociable moments and new experiences.

Dharmesh Rana, Director of Marketing, World Beer at Carlsberg Marston’s Brewing Company, said: “The Spanish way of life; living with passion and spontaneity resonates with consumers and Spain was voted the most popular holiday destination in 2022. The ad tested well with World Beer drinkers, giving us confidence that our new campaign will have a positive impact to drive the rate of sale of San Miguel for our stockists.”

• sanmiguel.com

Contemporary Hazy IPA from Sharp’s Brewery

Sharp’s Brewery’s Solar Wave is a vibrant, golden, juicy, hazy IPA brewed to hit the sweet spot between fruitiness and hop bitterness aiming to become a new favourite at the bar.

Big, tropical hop aromas, lower fizz and a distinc-

tive golden haze are accompanied by a taste that’s bursting with juicy hop flavours, like zesty tangerine and zingy pineapple.

‘Born hazy, brewed juicy’, this beer is created by a passionate bunch of brewers and beer lovers on the North Cornish coast.

“Creating this IPA just a mile from the ocean, we can’t help but be inspired by the elements; the sun, the sea, and the incredible ways they interact,” said the brewer. “Sharp’s brewery Solar Wave hazy IPA

radiates its own wave of tropical fruit hoppiness with every sip.

• sharpsbrewery.co.uk

Oakham celebrates 30 years with Cryptic Oakham’s Cryptic 5.0%, a tribute to the brewer’s late and lamented Head Brewer, Alex Kean, is described as ‘an inscrutable IPA which teases out the answers down and across your taste buds –gold in colour and bewilderingly full flavoured from Aussie sourced Vic. Secret and Enigma hops’.

Tasting notes include ‘fresh raspberries and summer pudding with an underlying bitterness to balance the sweetness, all on a perplexing light caramel malt base’, while the aroma of the cask aged beer is described as peach and raspberry with a slight minty note.

• oakhamales.com

SPIRITS AND SOFTIES

Elderflower liqueur from Bottlegreen and Edwards 1902

Bottlegreen premium cordial and Edwards 1902, the award-winning potato vodka, have teamed up to create a superior-quality elderflower vodka liqueur.

Available in 50cl bottles with premium, wax-covered closures, the 20% ABV liqueur blends smooth, single-estate potato vodka with cordial containing hand-picked elderflowers to produce the first allBritish co-branded elderflower liqueur.

Edwards vodka is made from King Edward potatoes grown locally to the distillery by co-founder Richard Arungel whose family have been farming potatoes for over a century, while bottlegreen cordial uses hand-picked elderflowers and Cotswold spring water drawn from an on-site spring.

Emma Hamilton, co-founder of Edwards vodka, said: “To partner with bottlegreen is a great opportunity. The new release results from a very clear meeting of minds. Both companies have a shared objective and, as importantly, a shared approach: Edwards 1902 places quality at the very heart of

everything it does, and the same can be said of bottlegreen, and both brands strive to help make greattasting, first-rate cocktails.”

• shs-drinks.co.uk

• edwards1902.co.uk

Saudi oilfield ‘Moonshine’ inspires new rum brand

Siddiqui is inspired by the moonshine produced by Texan and Californian oil workers during their time in Saudi Arabia. Highly illegal, as Saudi has prohibited alcohol since the 1950s. It was allegedly secretly distilled and enjoyed for decades, and codenamed ‘siddiqui’ – Arabic for ‘my friend’ – to avoid detection.

Etsu Gin joins Love Drinks’ Japanese line-up Love Drinks has reinforced its Japanese collection of high-class spirits after taking on the distribution and rolling out of a duo of gins from Etsu.

Part of the Ikigai Collection, curated by BBC Spirits, the multi award-winning Etsu brand was one of the first Japanese gins on the market.

Meaning “pleasure” in Japanese, the Etsu duo are produced by the Asahikawa and Akita distilleries in Hokkaido and Honshu Island.

Etsu uses sugar cane molasses to provide a distinctive roundness along with orange peel and yuzu. The gins are reduced to their required ABVs by using spring water from the Taisetsu mountains.

Etsu Gin is 43% ABV and Etsu Pacific Ocean Water Gin is 45% ABV.

Greg Kimber, Director for UK & Ireland at BBC Spirits, said: “The fascination in our Japanese brands has been off the Richter scale so far in 2023 so it is great to roll-out these incredible Etsu Gins ahead of a huge summer. They offer something completely different to anything else on the market so we’re confident they will find fans amongst the UK’s discerning gin gang.”

• lovedrinks.com

The new Siddiqui rums, both brown and white, are being produced more openly by Penderyn Distillery in Wales, but are said to have been inspired by the original illicit recipes from the ‘Blue Flame’ instruction book that circulated amongst the oil industry workforce.

“Siddiqui was the gift of relaxation the oil workers all made for themselves,” according to Nigel Brown, CEO and Co-founder of Siddiqui Rum.

“This story is about pioneers, oilmen and their strong women, that made it happen, living in a constrained world, we made better for ourselves and the world around us, the lives they led, the parties like no other, everyone on the same boat blazing new trails. This is their story!”

• siddiquirums.com

Introducing No. 4 and No. 5 in Experimental Series

Gin making is artful alchemy at the best of times, and, says Edinburgh Gin, this is where the company’s Experimental Series allows its most surprising gins see the light of day.

“Our distillers are constantly experimenting and innovating with style and flavour. The Experimental Series is the product of this inherent curiosity and

desire to try new things. Following in the highly successful, sell-out footsteps of Salt ‘N’ Sauce Gin, Cranachan Gin and our contemporary Old Tom.”

The two latest varieties are No. 4 Marmalade Sandwich Gin and No.5 Scandi Gin.

When asked why Marmalade, Distiller Calum Munro said: “I was thinking about Scottish flavours, and I remembered my Granny always having a jar of Dundee marmalade. Little did I know that our Distillery Manager Finlay Nicol had previously had the idea of creating a marmalade sandwich inspired gin and when he saw our ideas board he was keen to try this idea.

“To try to get the buttery feel of a marmalade sandwich I tried distilling with different combinations of nuts, something I was used to doing. When I gave these samples to Fin he asked why I hadn’t just used butter. At first, I thought he was joking, but when he came back to me the next week asking if I had tried it yet. I thought I had better give it a go! We couldn’t believe how well the butter came through when distilled.”

Head Distiller, David Wilkinson said: “We distil it using local butter from the Edinburgh Butter

Company. It adds a wonderful rich, buttery mouthfeel to the gin. The sandwich element comes from the malted barley, specifically caramalt and melanoidin malt. The caramalt gives a brown bread flavour to the gin, while the melanoidin adds a malty sweetness. When combined, the two add a dark chocolate aroma.”

“The butter was so good to eat that we did have to hide it at the back of the fridge so it could make its way into the gin!” said Calum. • edinburghgin.com

Diet Coke ‘Love What You Love’ campaign

Diet Coke by Kate Moss, ‘Love What You Love’ campaign is back for Season 2.

Inspired by the Diet Coke archives, they reveal a first look of the new ‘Diet Coke Break by Kate Moss’. The Global icon, who took the helm as Creative Director of Diet Coke in July 2022, is paying homage to the original 11:30 Diet Coke Breaks from the ’90s and ’00s, reimagining some of her favourite moments.

Kate Moss has used these seminal TV spots to inspire fans to take a moment to ‘Love What You

Love’, spotlighting individuals who embrace a positive attitude to life, by knowing who they are and what they love.

Wearing a gown designed by close friend and stylist, Katy England, the image is a high-fashion tribute to the pioneering TV ad which featured a chiselled construction worker on a building site.

• coca-cola.co.uk

Funnybones three new fruity additions

Funnybones has launched a new range of Island Sodas. These soft, carbonated drinks are available in three tropical flavours; Cream Soda, Pineapple, and non-alcoholic Kola Champagne.

Inspired by the flavours of the Caribbean, the drinks have been designed to pair perfectly with a range of Afro-Caribbean dishes.

The Island Soda drinks are best served chilled in a glass with ice, though operators could add alcohol to create sparkling, Caribbean themed cocktails. For example; fill a tall glass with ice, and add 1oz of Caribbean rum, the juice of half a lime, a pinch of salt, and top with Island Soda Kola Champagne.

For a fruitier alternative, mix 1.5oz of coconut rum with the Island Soda Pineapple, and garnish with a cherry.

• funnybones.co.uk

DISHES, DESSERTS AND SAUCES

Lion Sauces – bringing fresh flavours to the kitchen

Made with premium ingredients and inspired by the latest trends and flavours from around the world, Lion can transform even the humblest ingredients into flavoursome meals.

Sarah Lesser-Moor, Brand Manager at Lion Sauces, said: “This summer, chefs will be working incredibly hard in their kitchens to provide diners with the ultimate eating experience.

“While we know [clubs] know how to create the dishes that will have diners coming back for more, we want to take some of the work out of creating tasty, fun and flavoursome food that is bound to be a hit by providing that perfect finishing touch.

“Our premium Lion Sauces have been crafted to meet the latest trends and bring together flavours from around the world, with our sauces, dressings and mayos the perfect way to bring some fresh, sunny zing to whatever you have on your summer menu.”

• aakfoodservice.com

Pidy – keeping it cool with frozen babas

Belgian pastry specialist Pidy has expanded its portfolio of convenient desserts with the launch of a new babas range.

Arriving frozen, they can be defrosted as required to prevent unnecessary food waste. Operators can choose from an original, mini, or square baba, conveniently pre-soaked with rum so they’re ready to serve right away. The range also includes a non-alcoholic option, steeped in a subtle vanilla syrup, as well as an Irish Coffee alternative which has notes of whisky and coffee.

Fabien Levet, Commercial Manager at Pidy UK is excited about the new babas: “Rumbabas are the ultimate boozy dessert, ideal any time of year but especially delicious in the warm summer months. We’ve seen fusion food becoming a very popular trend, particularly within the desserts sector. With these presoaked babas, operators are able to offer a drink and dessert in one, for the perfect balance of alcoholic and sweet indulgence.”

• www.pidy.co.uk

New milk cake traybakes

Just Desserts Yorkshire have introduced two new milk cake traybakes to their growing range of desserts.

Also known as Tres Leches Cake, the Lotus Milk Cake and Rose and Pistachio Milk Cake have been handcrafted using the traditional method of soaking milk into the sponge base before topping and decoration is added.

Lotus Milk Cake Tray x 2 (20-24 x portions)

A light and fluffy sponge made with original Belgium Lotus Biscoff spread, soaked with dessert milk and hand finished with a sweet lotus cream, crushed biscuits and a drizzle of the caramelized spread.

Rose and Pistachio Milk Cake Tray x 2 (20-24 x portions)

A light and fluffy vanilla sponge soaked in dessert milk, delicately hand finished with cream, nibbed pistachios and rose petals.

Just Desserts delivers to outlets across the UK with a portfolio of over 100 desserts, from luxury cheesecakes, pastries and gateaux to puddings, crumbles and tray bakes.

• just-desserts.co.uk

Ready-to-bake Danish swirls

Pastry specialist Panesco has introduced a range of pastries including Danish swirls in three classic flavours – chocolate, cinnamon and forest fruits.

The swirls arrive frozen, take between 12-14 minutes to bake, and come with a piping bag with icing for decoration.

Panesco describes itself as ‘explorers’: “We travel the world, sourcing bread and bakery products with extraordinary stories. For rich and surprising palettes

of scents and flavours. For remarkable ingredients that make the taste buds travel. And for the unique craft that goes into making them. We want to bring all of that to your kitchen. We are here to fuel your creativity.”

• panesco.com

Country Range introduces new collection

Country Range has launched a new premium range of professional catering products, Country Range Signature.

“Each Country Range Signature product has at least two marketable points of difference from our standard product range, including provenance and high-quality ingredients that catering professionals can use to enhance their menus,” says the company.

“With our Signature range being continually developed inline with consumer trends and caterers demand for quality we are always developing this premium range, ensuring that only the best products get our signature of approval.”

• countryrange.co.uk

Slice

of

the

action with Sliced Pickled Gherkins

One of the most versatile types of pickles, the new gherkins are pickled in dill flavouring and come in 2.3kg jars in cases of two. Recommendations include using it as a tangy addition to burgers, sandwiches, wraps and salads, or turning them into tasty fritters. They also have the added bonus of being allergen free.

Country Range Group Marketing Manager Rachel Porter said: “High quality add-ons and accompaniments like gherkins provide terrific tang and can lift burgers and sandwiches to magnificence. With the rise in popularity of all things pickled and burgers, sandwiches and salads being huge favourites across hospitality and public sector catering, these gherkins can be great for allround flavour but also business.”

• countryrange.co.uk

Steak Tostada

Five global food trends

Consumers want to be taken on a culinary journey across the globe, exploring new flavours from lands far and wide, without the need for their passport, says food wholesaler Bidfood.

Bidfood’s ‘World Foods’ focuses on trending cuisines across Europe, Asia, South America and Africa.

We’ve highlighted some key global cuisine products from our World Foods range to help add these inspiring foods and flavours on your menu.

Up first, we have our Brindisa mini chorizo dulce. These cooking chorizos are bursting with that deep smokey flavour, spiced with mild smoked paprika. They add depth of flavour to many dishes and are rich in colour. We’ve crafted these into a delicious Spanish inspired salad recipe that is perfect for a lunch or dinner time occasion.

Up next, we have our Japanese style chicken karaage. Essentially this is bite-sized chicken pieces which are best served deep fried. These are packed full of crunch, moisture and flavour with soy sauce. Perfect on their own, or why not include in a bao bun?

Sticking to Asian inspired cuisines, Korean gochujang hot red pepper paste can be used in marinades for meat dishes, stirred into dipping sauces or used to punch up stews or soups. We took a basic Scotch egg recipe and levelled it up with our gochujang paste.

Moving to African inspired flavours, we have The StreetFood Co Mozambican coconut piri piri paste. Again, this paste is ideal for marinating meats, stirring into dipping sauces and its flavours consist of tangy, hot and sweet. The perfect glaze to any barbecued foods. We took this key menu favourite and crafted piri-piri and peanut African wings recipe.

On to Mexican inspired flavours, another easyto-use product is the StreetFood Co Mexican chilli orange paste. Pastes are a great way to include World Food flavours onto already existing menu items whilst tapping into key on-trend cuisines. Our Mexican chilli orange paste is both sweet and warming and gives an authentic Mexican flavour to dishes. Try our vegan chicken tostada recipe for some mouth-watering inspiration.

For more information and recipes go to:

Roasted squash and chorizo salad recipe

Chicken karaage bao buns with kimchi hoisin recipe

Gochujang Scotch egg recipe

Piri piri and peanut African wings recipe

Pulled vegan chicken tostada with feta, orange and coriander recipe

When beverages mean business

Hot beverages offer some of the best profit margins in catering. But how do you choose the right equipment for your club and your resources?

While the end product of any coffee service is – you guessed it! – a cup of coffee, there are many different ways of making it. And the system you choose will of course ultimately determine the margin you can expect.

Cafetieres

The most simple of coffee making systems yet still capable of delivering excellent freshly brewed coffee. It is possible to get them in polycarbonate (a plastic), but heat-resistant glass is the more common construction material with a brass or chromed cage. The size of a cafeteria is given in the number of cups it can deliver, usually from three to eight.

A word of caution; detergents used in commercial dishwashers may be unsuitable for a cafeteria and hand washing will be needed. A supplier will advise on washing prior to purchase.

Pour and serve

This is the familiar balloon-shaped glass jug unit, usually two jugs to a unit, one being filled underneath the unit by hot water run through coffee grounds held in a filter, while the other glass jug is held warm on the top of the machine from a heat pad. This system is inexpensive and provides a good cup of coffee, providing the coffee is not allowed to stew on the heatpad for too long. One hour is considered the maxi-

mum hold time, ideal for operations where demand is steady, but not huge.

Soluble machines

These work on freeze-dried ingredients. They are convenient and can be cheap for the smaller machines, making them suitable for low-demand coffee needs. The bigger automatic soluble machines are very fast, delivering a cup of coffee from one-button touch.

Espresso machines

These are usually semi-automatic or fully automatic. The semi-automatic machines need dispense staff to

be well-trained on machine operation to provide coffee with the best flavour and the trademark creamy topping on espresso (called the crema).

LOOK AFTER YOUR BEVERAGE SYSTEMS

Beverage machines cover a wide range of hot drink dispensers and looking after them can range from basic hygiene principles to strict hygiene routines depending on the type of machine.

Water boilers

Looking after water boilers primarily concerns water treatment to deal with limescale build-up on heating elements, the holding tank, inflow and dispense pipework.

Pour and serve coffee machines

Usually the balloon jug underneath a percolating filter of fresh coffee are fairly maintenance free apart from hard water issues which means regular de-scaling is essential.

Beverage machines

Coffee machines that produces espresso and the fresh-ground coffee variant drinks that come from an espresso machine need careful looking after.

Espresso machines

These work under high pressure and have internal pipework through which water and coffee flows. As with any equipment that uses mains water within internal pipework, all plumbed in coffee machine should have a water treatment system fitted. The type of water treatment should meet the challenges of the local water. A specialist water treatment company will advise on the correct type of system for the local water.

Milk matters

Manufacturers often offer training packages with the sale of a machine. Fully automatic machines require less operator skill, delivering quality with consistency and speed.

Bulk brewers

These are aimed at any catering operation which has the need for a large volume of coffee to be available in a very short time. They are plumbed-in systems which will both brew the coffee, usually from fresh coffee grounds, and hold it in an internal tank so it can be dispensed for service to customers through traditional table-top coffee pots or into air pots or vacuum jugs.

Milk is a prime breeding ground for harmful bacteria and coffee machines with a milk steam wand should have the steam wand cleaned and sanitised at least every six hours. Some semiautomatic machines have a refrigerated milk system within the unit. These need rigorous care and it is essential to follow the manufacturer guidance on how to keep the unit clean and safe. Where a machine has a steam wand cleaning cycle this should be used according to manufacturers’ instructions. Many espresso machines now have a self-cleaning cycle which can work from a button touch and takes just a few minutes.

Tea making and water boilers

An on-demand supply of very hot water is essential for every catering operation and while tea making may be the main function of a hot water boiler, they have many more uses in a catering environment, from other hot beverages to chefs needing a quick source of very hot water. Manufacturers will be able to advise on the right size of boiler for your operation.

Keeping it cool – buying and maintaining fridges

Fridges are

More energy efficiency from the fridges you already have

Location, location, location. One of the commonest forms of ‘fridge abuse’ is, quite simply, putting it in the wrong place, so that there is inadequate ventilation. This means it has to work much harder to maintain temperature. Make sure your fridge has plenty of ventilation and make sure staff don’t block it (for example, by storing trays beside the cabinet’s ventilation panels).

Make the kitchen cooler

Making better use of the kitchen’s ventilation could drop the ambient temperature by a degree or two, which means the fridges will need less

behind

bar and

energy (plus, your staff will be more comfortable). Equally, putting your fridge in a cooler part of the kitchen, away from the hot cooking equipment, will mean it doesn’t have to work so hard.

Overloading

Another common abuse is to overload fridges. This affects the internal airflow, reducing the cabinet’s or coldroom’s ability to chill effectively. Again, the system will constantly work to try to rectify the problem and energy will be wasted.

Internal layout

Make sure your shelves are properly spaced out and, if you’re storing big boxes, make sure they don’t block the airflow.

Shut that door

Obvious but, almost unbelievably, another common abuse. Always shut the fridge, freezer or coldroom door and NEVER prop them open! If you’re constantly going in and out of a coldroom, fit a plastic strip curtain to keep the cold in.

Turn off the burners

A common practise in kitchens is to leave gas burners on. This raises the kitchen temperature and causes fridges to work much harder than necessary. So turn burners off when they’re not in use.

Choosing energy-efficient refrigeration

Look at the Enhanced Capital Allowance (ECA) tax scheme for businesses: it saves energy and saves you money. Plus you may be able to claim 100% tax allowance in the first year when purchasing the cabinets.

Save energy with drawer and half door cabinets

Fridges using drawers and half-doors (as opposed to full doors) are increasingly popular because they hold temperature better, since you only access the part of the fridge you need. They won’t suit everyone, but are simple and effective energy savers.

With insulation, go thick

The thicker the insulation, the less cold the fridge loses and the less impact the warm kitchen has. So the less energy you use to maintain temperature.

Consider remote refrigeration systems

This is where several cabinets and coldrooms are powered from one refrigeration system, usually sited outside, often on the roof. Systems like Williams unique Glycol are not only more energy efficient, they also chill more quickly and remove the heat and sound produced by stand-alone fridges from the kitchen.

Further information

Manufacturers are continuing the battle to make their products ever more energy efficient, so keep an eye out for their latest products.

critical club operations, a best friend

the

a food safety saviour in the kitchens. Top tips on getting the best out of your refrigeration.

Frying tonight?

The deep fat fryer is one of the most widely used pieces of kit in any commercial kitchen. The Foodservice Equipment Association offers up the following advice on understanding deep-fat fryers.

All clubs will know that deep-fat fryers earn their place in the club kitchen. But how do you choose the right one for your food offering?

All clubs need to assess their exact chip fryer needs, is the advice, as it can be inefficient to have a fryer that is too big and heating up more oil than is necessary for demand.

A frequent mistake is to take a particular day when frying capacity is high, such as fish and chips on Friday, and buy a fryer as if demand were that high every day.

The industry-wide performance measure of a deep-fat fryer is usually given in weight of chips per hour the fryer can cope with. On face value, that sounds a level playing field, but it isn’t. Pounds of chips per hour assumes an even demand throughout the day, which seldom happens. There could, for

example, be a big burst of demand for chips at lunchtime, so basing fryer needs on what the output of chips is over an hour doesn’t reflect what the kitchen actually has to produce in a much shorter time.

Another point to consider when looking a chipsper-hour ratings between different fryers is to ensure that the same type of chip is being rated by each manufacturer. Fry times will vary considerably between frozen chips, chilled chips, blanched chips and the size of chips. The best way of finding out the size and power of fryer needed is to ask a manufacturer to calculate the capacity based on your weekly throughput of fried foods.

Gas or electric?

Both have their own distinctive advantages. The general rule of thumb is that electric fryers are cheaper

to buy and suitable for low to medium volume needs. If the kitchen is churning out high volumes of fried product, particularly chips, then gas-powered fryers may be dearer to buy, but will cheaper to run. However, there have been advances in the technology of electric fryers and the operation cost and performance between gas and electric can be negligible.

Servicing costs on gas fryers may be slightly more expensive because of the need to check the gas system. For gas fired fryers there are three heating systems with no clear choice on which is the best option. Tube burners have wide tubes running across the lower inside of the fry tank. Gas jets inside the tubes transfer the heat into the oil through the tube wall. The second system is a big bank of gas jets concentrated on the exterior of the fry tank, while the third uses infra-red heaters for a high output of heat.

In a busy operation it makes sense to have at least two deep-fat fryers with one kept exclusively for chips.

Good frying practice

A problem common to all gas-fired deep-fat fryers is that the rapid transfer of heat into the oil through a metal wall can lead to oil burn in the base of the fry tank. This happens when food debris falls to the base of the tank and carbonises because of the intense heat. This leads to oil taint and a breakdown of the oil.

The way to get round this used by most manufacturers is a feature called the cool zone. This is normally a sharp depression in the base of the tank which is below the level of the gas burners. Food debris drifts down through the oil and collects in this cool depression, which can often be up to 30°C below that of the cooking area of the fry tank. A recent development has been a high-performance flat-bottomed gas fryer without a cool zone.

In a busy operation it makes sense to have at least two deep-fat fryers, one kept exclusively for chips, the other for frying anything else. Electric-powered fryers which have heating elements in the tank have less of a need for a cool zone, but some do still have them on the bigger models.

IN BRIEF...

DO: Remove food debris from the oil as directed by the manufacturer. Keep fry baskets clean. Use an oil filtration system. Check for a build-up of grease at the rear of the fryer.

DONT: Clean stainless steel fry tanks with harsh abrasives. Overload Allow a build-up of grease on control dials. Damage tank heating elements during cleaning. Allow staff to knock off excess oil with the side of the fry tank.

the cooking oil. Cared for, it will last many sessions without the need for changing. Used carelessly with too high a temperature, a failure to clean and filter food debris at the end of every kitchen session and oil can be degraded within a couple of days.

While oil is the big maintenance issue in a deepfat fryer, it doesn’t mean the fryer itself can be neglected. Oil can quickly solidify and become baked onto the frying baskets. This is not just unsightly, but can taint the oil. Regular passing of the baskets through the dishwasher will keep the build-up down, if not totally eliminate it.

Baked-on oil is also a problem in the fry tank and periodic degreasing with a strong detergent during oil changes will soften the fat and a non-abrasive kitchen scrubber or plastic bowl scraper will remove much of it. The fry tank will want thoroughly rinsing after the use of detergent and if there are electric element or tubes in the tank, care must be taken not to damage them.

Oil fitration

With some fryers or small counter-top models, the usual method of oil filtration is the traditional bucket and a sieve with a tea-towel in it, pouring the oil into the bucket through the sieve. This can be both dangerous and inefficient. It’s better to buy a freestanding oil filtration system. Either way, oil should be filtered daily.

Some fryers solve the oil filtration issue is using inbuilt filtration systems. Commonly, the oil is released through the bottom of the tank while still hot through a system of filters and pumped back into the fry tank. The whole process takes between three and five minutes, and since the most the operator does is press buttons and open a valve, the safety risks are almost non-existent.

Look after it!

A deep fat fryer is one of the workhorses of the kitchen and has almost no moving parts and has a low maintenance cost. But that does not mean that kitchen staff shouldn’t look after it.

The biggest maintenance job of a deep-fat fryer is

A build-up of sticky grease will happen over time around dials for power control making them move slower. This puts stress on what are often plastic fittings and can lead to the dial shearing on the control pin. If the control dial pulls off, then do so on a regular basis and clean around the dial. As part of a regular maintenance cycle by a service engineer, the dials may be stripped down, cleaned underneath and lubricated with a long-lasting grease able to withstand high heat without dribbling away such as lithium grease.

If there are auto-lift baskets on the fryer, then the lift mechanism should also be kept clean, but this is another job that can be done thoroughly on a routine service call. It is an engineer’s job to ensure that any item of equipment serviced is left in a clean condition as well as a good working condition.

If the deep-fat fryer has been allowed to become very dirty with a high build-up of congealed oil on the casing, the engineer may well remove it, but this is going to reflect in the cost of servicing. Far Better that a member of the kitchen staff do the cleaning before the service engineer arrives. Do ensure that no abrasive scrubbers or powders are used on control dials as this could eventually remove the dial setting marks and bring about the need for a replacement dial.

CONTACT DETAILS

Foodservice Equipment Association  t. 020 7793 3030

e. enquiries@fea.org.uk

A frequent mistake is basing a fryer purchase on the club’s busiest day, while not taking into account the quieter periods.

Choosing and using your commercial dishwasher

Selecting the most appropriate commercial dishwashing equipment for your club kitchen is a big decision. But there’s plenty of advice out there to help you get exactly the right fit.

Any investment in commercial kitchen equipment represents a significant commitment, but with dishwashers often in operation all day, every day, the question of which to choose for your business is even more pivotal.

How to choose a commercial dishwasher

There are a variety of things to consider when it comes to making any investment in dishwashing equipment. These fall under the following categories – each of which will have a major impact on how effective and efficient the machine will be:

The second step to a clean machine is to consider the type of water you will be washing in. Hard water is supplied to around 60% of the UK, and can have a noticeable effect on the performance and longevity of a dishwasher – not to mention the cumulative cost of fixing equipment and replacing watermarked plates or glasses. There are two main features to look out for in modern dishwashers which can tackle the effects of hard water:

Type

The first thing to think about is the kind of model that best suits your needs. Undercounter dishwashers can be great for bars that are short on space, whereas above counter variants deliver higher productivity for larger operations. Medium-sized outlets should look at Hood Type models, whilst Rack Type options are better for those with particularly demanding requirements – such as contract caterers and stadiums.

Capacity – Make sure any model you choose is the correct size for the number of items it will have to wash. Also consider the size and shape of your tableware, as that will affect which model is best for your needs.

Speed – Different models operate at different speeds, so it’s worth keeping track of how many dishes are used during the average day and how many items are likely to need washing per hour.

Tabling – It’s really important to think of warewashing as a system, rather than just an individual machine. Factor in enough inlet and outlet tabling so that items can be rinsed, cleaned and dried without obstructing the flow of tableware.

Accessories – Think about how many racks or baskets you’ll need to keep things moving. Contrary to popular belief, dishwashing racks are not universal, so it’s best to have a variety of sizes to choose from depending on what’s being processed.

How to use a commercial dishwashe

There are a few simple things to bear in mind which will ensure you’re getting the most from your investment, and protecting it.

Learn the process – Each dishwasher tends to have two pipes – one for detergent and another for rinse aid. All operators need to do is put the weights supplied on the end of the pipe, and then place the pipe into the relevant container of chemicals.

Swapping containers is as easy as taking the lid off the new bottle, removing the pipes from the old bottle and placing them into the new one. Models with a dedicated de-lime cycle may have an additional pump and pipe. This simply requires the addition of a bottle of white vinegar.

Use the correct accessories –The next step is to load the dishwasher correctly. Glasses, cutlery and crockery come in all different shapes and sizes, so the person operating the dishwasher will need to choose the right baskets to do the job. As discussed above, it’s important to have a variety to hand, as well as to leave enough space for pre-rinsing and stacking items before they go into the machine.

Choose the right cycle – Each cycle is designed for a specific purpose, so using the full range of options will ensure the best results every time. .

Keep it clean – For plates, glasses and cutlery to look great and remain hygienically clean, it’s vital that both the water you wash with, and the machine itself, are kept as clean as possible. The first step to this is proper filtration. Not only will clean water ensure items are washed hygienically, but clean water will also help to minimise the amount of detergent, water and energy needed, providing double the benefit for budget-conscious businesses!

A water softener treats the water either before or as it enters the machine. This will prevent the build-up of scale on the machine’s internal components and help to extend the life cycle of the dishwasher.

A de-lime cycle rids the heating elements of scale, which ensures a dishwasher will continue to reach the high temperatures needed for effective cleaning.

How to look after your dishwasher

Maintenance –Identifying potential problems early on is key to avoiding them, so regular maintenance will keep the machine working better for longer –and with fewer breakdowns. This will contribute to reducing the lifetime cost of your equipment, so consider backing up your investment by opting for a service contract with planned preventative maintenance (PPM) visits each year.

Warranties – Most food service operations would struggle to go even a day without a dishwasher, so as well as checking the length of the agreement and what it covers, consider any additional back-up services offered by the manufacturer. These can even include preventative maintenance checks, which will avoid potential downtime and extend the lifespan of equipment.

Repair services – As with any machine, dishwashers can occasionally go wrong. To help keep your kitchen running in a worst-case scenario, there are a questions you can ask before investing. Is your dishwasher from a reputable manufacturer? Are spare parts readily available? Can you get access to replacement machine, quickly?

Training – Product training is the best way of getting the most from any piece of commercial kitchen equipment, as well as keeping it running correctly.

Ensure the model you choose is the right size for your throughput and consider the size and shape of your tableware.

Cooking up a storm –building a club kitchen

Food provides a point of difference for outlets across the UK. And it’s not all about fine-dining as evidenced by J D Wetherspoon, ‘the nation's biggest fish and chip shop, every Friday’. So where do the kitchen-less start the journey?

Many clubs are already running successful food operations, but those who have stayed wet-led are now looking to raise more revenue from selling food. And that means buying kitchen equipment. Many clubs intending to push hard into the food market for the first time are likely to choose fast service menus offering familiar foods which rely on a lot of frozen ingredients, quick-cook fresh items and premium sandwiches and salads. Adopting this entry-level approach to food requires a restricted range of kitchen equipment and modest cooking skills which keeps the start-up budget manageable.

Refrigeration

No club kitchen can work efficiently or safely without a freezer. The size or number of freezers depends on the menu mix, but a freezer is a must item of kitchen equipment. Clubs need rapid access to frozen food in busy service times so upright cabinets are more convenient than chest freezers and occupy less floorspace. There need to be enough upright fridge cabinets to cope with storing all the chilled food the kitchen is going to need. This may be a single cabinet, but likely at least two. There is the good working practice argument for a club to buy commercial refrigeration, but there is a more important one – food safety. The expensive components in refrigeration are the motor and the condenser, which is how the refrigerant moves around the cooling bars. Manufacturers build motor performance according to the expected use – i.e. the number of times the freezer door or lid is going to be opened.

Fryer

A club will find it difficult to run a food operation with a single fryer. There needs to be two, usually one for frying coated products such as fish or sausages and one kept exclusively for chips. There are good operational reasons for working with two fryers, or a twin tank fryer. It is difficult for a fryer to cook two different items at once - different foods need different cook times and sometimes different cooking temperatures. Coated products and salty products such as sausages break down the structure of oil much more quickly than chips, so a chip-only fryer will have the oil last longer than one being used

for spicy food. At an entry level into club catering, plug-in tabletop fryers avoid the need for hard wiring of three-phase electricity or plumbing in of gas for a gas fryer. For volume production of fried food floor-standing fryers will be needed. Any fryer needs the oil filtering at least once a day to remove food debris.

Microwave oven

All club kitchens need at least one microwave oven, most need two or even more to deliver frozen food in the time customers expect between ordering and being served. Domestic microwave ovens are unsuitable for commercial use for a number of reasons, which can include low power, uneven re-heating and the irritating “ping” which can indicate to the customer how the food is being prepared.

Cooking range

A six-burner cooking range has to be in every club kitchen. The hobs will boil and shallow fry and the oven underneath will roast meat and bake pies. However, since a club just moving into the food market is not going to have a huge demand for food cooked on a range, it will be adequate to go for a model classed by the manufacturer as light to medium duty.

Dishwasher

A club will already have a glasswasher which may also have been used for occasional cups and saucers and sandwich plates, but once food proper appears on the menu a dedicated dishwasher will be needed. The two types of washing machine look similar, but

have different wash cycles, pump pressures and use different detergents. The worst thing a glasswasher needs to clean off is lipstick, while a dishwasher has to deal with everything from lasagne to curry.

Grill or griddle?

Steaks are a core menu item for a club menu and there are several options of how to cook them. A griddle works with the heat underneath and as well as steaks is also a good way to cook burgers. One advantage of a griddle is that meat can be easily basted to keep it moist. A grill works by the heat radiating down and with some heat rising up. A benefit is that food can get a barbecue effect through the very intense radiated heat. A grill can also do toasted sandwiches or brown off a cheesy topping. It can be a dry form of cooking with meats which do not contain fat so basting may be necessary. A compromise between the two is a contact grill which has two hinged heated plates which clamp together to cook meats on two sides at once. These are very quick and the result is moist, but their small size compared to a griddle means only one or two items can be cooked at once. Contact grills can also do toasted sandwiches.

Plan for the future

A common mistake clubs just breaking into food make when choosing the size of equipment to buy is basing the choice on current business and not planned business growth. A rule of thumb is to choose equipment at least one third bigger than you think you will need. If the plan is to branch into food as a new revenue stream, that greater capacity will be needed.

Equipment that’s built to last

It can be tempting to cut costs on appliances when kitting out your kitchen. But will this end up costing you more later in energy bills?

It’s estimated that kitchens use two and a half times more energy than any other commercial space, so invest wisely. And if you’re refurbishing, you might find that with energy efficient equipment you can increase your profits without increasing your sales.

To ensure your kitchen runs smoothly it’s vital you get your equipment serviced regularly. This way your kitchen runs safely and will continue operating at optimum efficiency. Well maintained equipment minimises running costs and prevents costs from downtime. And regular servicing maximises the life expectancy of equipment.

Although you should get equipment serviced on a regular basis, it’s also beneficial to complete a daily maintenance check on equipment.

DAILY MAINTENANCE CHECKLIST Door Seals (Gaskets)

In refrigerators, dishwashers and ovens, check that all door seals (gaskets) are intact, clean and fit properly. If they are dirty, make sure they are cleaned gently so that doors close. If seals are

found to be split or damaged, make sure they are replaced straight away.

Filters

In items such as warewashers, check that filters are clean, properly in place and well fitted. This helps the dishwasher operate more efficiently by preventing clogs, and also prevents the build-up of food particles that encourage bacteria growth. The dishwasher filter should be removed, solid food scraped off and rinsed under warm water to dislodge small particles.

Thermostats

Make sure that thermostats on all equipment are working accurately and that the temperature of the equipment is correct to ensure that food is not over or under cooked.

Ventilation

Kitchen ventilation is required to create a safe and comfortable working environment. Catering and cooking can produce significant quantities of fumes and vapours as well as large amounts of heat. Check that all vents on your equipment are unobstructed and free of a build-up of fat residues.

Gas Flame

Make sure that the flame from cooking ranges is blue. A yellow flame indicates incomplete burning and the release of unhealthy gases into the kitchen.

Alerts and Warnings

Never ignore warnings displayed by equipment. Failure to act on the warnings displayed will result in damage or breakdown of the equipment and could be a health and safety risk.

MORE INFORMATION

Nisbets is celebrating its 40th anniversary this year, founded in 1983 by Andrew Nisbet. Following the success of his father’s pottery business providing hotelware to businesses across the Southwest, Andrew started his own business selling knives, clothing and textbooks to catering students. Come 2023, its established aim is to provide high quality catering equipment at affordable prices. Its head office is in Bristol, with offices in Ireland, Holland, Belgium, Germany, France, Australia and New Zealand.

• www.nisbets.co.uk

There’s no point buying poor quality equipment that’s not fit for purpose, says equipment supplier Nisbets. But once you’ve bought it you need to look after it, advises the company.

GREENE