Sandwich & Food to Go Magazine - 202 - November/December 2022

Sa ndw ich food to go news

NEWS

Page 04. Pret A Manger to give second pay rise this year.

Page 05. Third of hospitality businesses at risk of going bust due to soaring costs.

Page 06. Founder of The Alan Nuttall Partnership passes away.

Page 08. Hospitality operators look to technology to solve sta ng crisis.

Page 10. Waitrose and Ca è Nero launch new partnership.

THE BRITISH SANDWICH & FOOD TO GO ASSOCIATION

Page 16. The Sammies 2023.

FEATURES

Page 30. Food to go solutions – trends and some new ideas.

Page 36. First impressions count –design and t-out.

ARTICLES

Page 14. A look ahead to Veganuary –campaign latest.

Page 28. Festive favourites – time to indulge.

OPINION

Page 22. Food to go future – a look ahead to 2023.

Page 42. Vegan, plant-based, meatfree and free-from – some clari cation.

Page 46. The bigger picture –purchasing and supply under pressure.

REVIEW

Page 50. lunch! 2022.

REGULARS

Page 53. New products.

Page 54. Listing index.

Pret a Manger to give second pay rise this year

Pret A Manger has announced it will be investing an additional £10 million in staff pay, further supporting its UK workforce in the wake of the rising cost of living.

From 1 December 2022, all UK employees across shops and its support centre will receive a 5% pay increase. This means that 8,600 shop staff (defined as weekly paid employees - team members, hot chefs and baristas - alongside shop general managers and assistant managers) will see an average baseline pay increase of 13% within a year, which is currently above inflation.

This will be the second consecutive year that Pret has given two pay increases in the same year and will take the total Pret has invested in pay in 2022 to almost £20 million. This makes it the company’s biggest pay investment in its 36-year history, in recognition of the hard work and commitment of its people.

Guy Meakin, interim managing director at Pret A Manger UK & Ireland said: “Our people have always been at the heart of our business. All over the country, our shop teams work around the clock to make Pret a place people love.

“With the rising cost of living putting increased pressure on our people, we wanted to do more to support them, and to say thank you for continuing to go above and beyond for our customers.

“This will be the second year in a row we will have introduced a second pay rise in the same year for our employees, and we’re proud to be leading the industry on barista pay. We aspire to always be a top employer, with all our employees earning

well above the National Minimum Wage irrespective of age.

“We hope this further investment alongside staff discounts and free food and drink while working, will go some way in helping our teams through the winter months and beyond.”

The 5% pay increase will be applied to shop employees irrespective of age, say Pret, although some differences may apply depending on role, experience and location.

10 Acre relaunch with all new range

East Anglian-based crisp producers, 10 Acre, are relaunching into retail with a new range of carbon neutral, hand-cooked, HFSS compliant, vegan and gluten-free crisps which don’t compromise on flavour, claim the company.

Using potatoes grown on their farm and fried on site for incredibly low food miles, the new range will launch with five varieties - Cheese & Onion, Fried Chicken, BBQ Beef, Sea Salt and Cheesy Chilli - all of which will be available in both sharing and single serve formats (sharing bag: 135g, RRP: £2.30. Single serve: 35g, RRP: 90p). The range is free from all major allergens and contains 30% less fat when compared to traditional fried crisp brands – but still with a a taste

consumers know and love, say 10 Acre. Especially developed to meet the demands of the current retail environment, as a nonHFSS range, 10 Acre can be promoted in store without restrictions.

Robert Strathern, co-owner of Fairfields Farm Produce – which makes the 10 Acre brand – said: “We’re incredibly proud to launch 10 Acre’s new range into the market. We’re never ones to shy away from a challenge, so when the new HFSS legislation was announced, everyone thought it would be impossible to have a fried crisp that would not compromise on flavour, yet here we are. The new 10 Acre branding gives a subtle nod to nature and sustainability, with handillustrated graphics across the range, marking our commitment to being carbon neutral and running the farm for the benefit of the future, not just for now.”

The range’s packaging brings the new look 10 Acre to life, incorporating vibrant colours and a modern, uncomplicated look that puts the brand and its credentials front and centre. At a glance, consumers can see the range is vegan and gluten free, but also that the company has prioritised sustainability as a key selling point at relaunch. Alongside illustrations of wildlife from around the 10 Acre farm by artist Susan Burghart, the brand is putting its carbon neutral credentials firmly on show, as demand for eco-friendly products continues to rise.

10 Acre’s NPD incorporates their research insight which showed that 80% of consumers who are already meat-reducing still love the taste of meat, which is why their range features innovation in their vegan Fried Chicken and BBQ Beef flavours, say the company. Flavours like these enable the brand to truly target the growing plantbased crisp audience, which has been overlooked to date, they feel.

Third of hospitality businesses at risk of going bust due to soaring costs

More than a third of the UK’s hospitality sector is at risk of business failure in early 2023 due to the cost of doing business crisis, according to the analysis in a new survey by UKHospitality, the British Beer and Pub Association (BBPA), the British Institute of Innkeeping (BII) and Hospitality Ulster.

The organisations’ joint Q4 Hospitality Members’ Survey (completed by 506 businesses, covering pubs, restaurants, bars, hotels and other hospitality venues) showed that 35% of respondents were expecting to be operating at a loss or be unviable by the end of the year, with 96% experiencing higher energy costs and 93% facing food price inflation.

The impact of the cost of living crisis on customers is also being felt, with more than three-quarters of operators (77%) seeing a decrease in people eating and drinking out and 85% expect this to worsen going forwards. As a result, 89% are either not confident or pessimistic that the current levels of support offered by government will protect the industry in the next six months.

Continued uncertainty about rising inflation, future regulation and staffing is causing a crisis of confidence among business owners. Business confidence has dipped lower than at any point during the pandemic and illustrates the deep concern in the sector (respondents’ net confidence in their business sits at -42%15 points lower than during the Covid-19 pandemic – with net confidence in the sector having almost reached pandemic levels at -64%, just two points higher than during the pandemic).

In a joint statement, the trade associations said: “The results clearly lay out the stark situation facing hospitality businesses, with many on the brink due to the cost of doing business crisis.

“The vulnerability of the sector due to soaring energy costs, crippling rises in the cost of goods and dampening consumer confidence is on full display in this survey and if urgent action isn’t taken, it is looking incredibly likely that we will lose a significant chunk of Britain’s iconic hospitality sector in the coming weeks and months.

“Hospitality has huge potential to be real driver of economic growth, job creation and deliver millions to the Exchequer and our local economies. Prior to the energy crisis, the sector was showing signs of having bounced back strongly from the pandemic and looking to grow.

“If the government wants to be turbo-charging sectors of the economy, our dynamic hospitality industry is prime to grow. But it needs to survive this generational crisis first.

“Further business rates relief is absolutely critical to avoid businesses facing a cliff-edge in April next year and, in the long-term, a move to cut VAT for hospitality would do wonders in giving consumers the confidence they need to support their local hospitality businesses, which are so important to our local communities and the economy.

“We would all encourage the new prime minister to work with the sector on these suggested measures and what further action can be taken to ensure hospitality continues to thrive well into the future.”

Super Happy launches in Manchester

Super Happy - a new collaborative sandwich concept from the owners of Batard - has been launched recently at Ducie Street Warehouse in Manchester, bringing together the expertise of Lewis Loughman (previously of Gooey), Katey Mack (previously of Wolf House), and Sally Higginbottom (previously of Pollen) to create sandwiches that are carefully considered, ‘from the bread up’.

This is good news for fans of Batard’s previous residency at SEESAW with Super Happy now playing on the strong flavours and accessible dishes that made that residency popular with customers, whilst bringing in new bread items and a more ambitious menu, say the company. The launch menu sees deli staples like their famous combo sandwich served on a house-made hoagie roll, as well as a kimchi hot dog on a newly developed potato-brioche bun.

Additionally, Super Happy says that it is working closely with Wildfarmed, a regenerative farming company founded by Groove Armada’s Andy Cato and Channel 4 presenter, George Lamb.

They will be using Wildfarmed in all their bakery products, their Turkish breads, hoagie rolls and their signature choux pastry crullers (Wildfarmed say that they use regenerative farming methods to go beyond eco-consciousness and attempt to fix a farming cycle suffering from decades of ecological damage).

An exciting addition to Manchester’s destination hub, Ducie Street Warehouse, Super Happy has taken up residence at its blue-tiled deli concept at The Counter, making it ideal for passersby, locals and guests of the warehouse to grab and go, or to enjoy in the lounge. It is open from 9:00am- 4:00pm, seven days a week.

Founder of The Alan Nuttall Partnership passes away

Alan David Nuttall, a pioneer of retail environments, passed away on 11 September 2022, following a short illness, the company have reported.

The Alan Nuttall Partnership comprises Flexeserve and Nuttall brands, and announced the sad loss of its visionary founder and former chairman, 80, who had wholeheartedly served the business for 56 years before taking a less active role in 2022.

Born on 3 July 1942, this year he celebrated his eightieth birthday and assumed the position of the partnership’s founder, having placed the employeeowned business in a strong position to continue its journey, with the partnership’s board saying they are fortunate to build on this already rich heritage.

Alan Nuttall’s remarkable vision was a trademark of his career, with his revolutionary self-service fruit retail model, developed in 1975, still in common use today, having been adopted by many major supermarkets, including Asda and Morrisons.

A proud Yorkshireman from a working-class background, he will be remembered as a passionate entrepreneur who had a nurturing presence, both as a friend and mentor.

Well regarded for embodying true entrepreneurial spirit, his story of small beginnings started in 1966 when he launched – with just £137 – Alan Nuttall Ltd specialising in green grocery shopfitting.

The Partnership Board said: “His presence was enormous and undeniable. We shall remember him as a visionary, whose commitment to both his business and his family were second to none. Much loved and respected, his legacy and passion for the business will continue to live on.”

A keen innovator, he was inspired by the self-service fruit shops he saw in the U.S. and developed the UK’s first ever self-service system for fruiterers in 1975. A year later, this led him to create Fruity Fruits, which went on to be the largest independent fresh produce wholesale and retail business, employing 650 people in the UK when it was sold to Birmingham Co-op in 1989.

Jamie Joyce, CEO of Flexeserve, said: “Alan was an inspirational mentor. He had a way of nurturing people to reach their potential – I experienced this first-hand. I’ve known him for my entire career and, without him, I would not be where I am today. I’m forever grateful and will miss him tremendously – both professionally and personally.”

Among his many achievements, Alan Nuttall celebrated two Queen’s Awards for Enterprise, awarded twice in the Innovation category – first in 2005 and again in 2022. He also met Queen Elizabeth II and members of the royal family at the opening event for one of his landmark shopfitting projects for the prestigious Fortnum & Mason.

He leaves behind his beloved wife of 56 years, Jacqueline, as well as two daughters, a grandson and great grandson. He also, of course, leaves behind his professional legacy, The Alan Nuttall Partnership – a prospering, globally-operating business employing in excess of 200 Partners across two locations.

Matt Hornblower, CEO of Nuttall, added: “It is more important than ever to acknowledge Alan’s commitment to creating a Partnership that recognises the team of talented and dedicated individuals who can continue to drive it forward. The steps we have taken together with him in recent years towards becoming employee-owned have ensured that, long-term, the business is in safe hands – those of its passionate Partners.”

The teams at Flexeserve and Nuttall added that they are immensely saddened by Alan’s passing, and that their thoughts are very much with his family and close friends.

‘Purple pineapple’ creates hand mixed sandwich fillings

restaurants, and coffee shops elevate their offer.

With the chilled sandwich fillings market estimated to be worth £114m per annum say KFF, their ‘Purple Pineapple’ brand has created a range of hand mixed, premium quality sandwich fillings designed to help sandwich bars, cafés,

KFF’s team of development chefs has come up with a range of over 70 fillings including fish, meat, vegetarian, plant based, and low fat options, all of which are mixed by hand so that the more delicate ingredients are kept intact, giving the finished products a homemade appearance - something that is often lacking in machine blended alternatives, feel the company. Eggs in the fillings are free range, as are those used in the mayonnaise, demonstrating KFF’s ongoing commitment to responsible and ethical sourcing.

All ‘Purple Pineapple’ fillings are made at point of order which means that their freshness and shelf life are second to none, with orders placed before 12.00 noon delivered the next day, although best sellers can be ordered until 5.30pm.

Available in 1kg and 2.5kg containers, the fillings are made to the same recipe, with the same ingredients, each and every day to ensure both consistency and freshness, the company add, and as well as saving precious time in the kitchen ‘Purple Pineapple’ fillings are also versatile and can be used as a topping for a jacket potato or as part of a salad, for example.

Hospitality operators look to technology to solve staffing crisis

Allergen

information

at the touch of a button

Kelsius has launched a counter-mounted tablet with integrated allergen app, giving caterers the facility to display allergen information for all menu items electronically, say the company.

The 10” tablet provides consumers with allergen information at the touch of a button, removing the need for cumbersome, hard copy folders that need updating with menu changes. The simple touchscreen interface enables customers to search for and click through to any menu item, to check which of the 15 allergens are included. Users can also filter for products that do or do not contain a specific allergen. Files can be easily uploaded via Microsoft Excel and rolled out across all sites, or restricted to individual sites if needed.

Mario Kelly, commercial director at Kelsius, said: “As with all of our paperless kitchen compliance solutions, the allergen app makes it quicker and easier for operators to manage their obligations, improving the customer experience in the process. Whether you’re running an independent retail bakery or a large restaurant chain, a contract catering kiosk or a deli counter, our tablet gives your customers the ability to easily check allergen information with confidence.

“Quick and easy to upload information, it’s far more agile than paper-based files and saves the cost and environmental impact of printing allergen information for folders – often required across large site portfolios.”

Other compliance solutions from Kelsius include their FoodCheck 2.0 digital temperature monitoring system and FoodCheck2Go digital temperature checking system.

Increasing numbers of hospitality operators are turning to technology to manage and motivate their staff, according to workforce management company Bizimply, who are seeing growing demand for their services, particularly in the coffee shop and food to go sectors, they report.

Crêpeaffaire, for example, a growing chain of crêpe specialists, recently rolled out Bizimply’s systems across their 13 UK stores and have seen improved efficiencies and staff engagement, they claim. Other Bizimply customers in the sector include around 250 Pret, KFC, Costa and Wagamama outlets in the UK and Ireland.

Bizimply CEO Conor Shaw commented: “The hospitality sector has traditionally lagged behind others in investment in technology, but happily that seems to be changing as more operators look for new ways to meet the current crisis in staff recruitment and retention. We’ve certainly had a big uplift in enquiries in the last few months and converted more of them into customers.

“The right workforce management technology can transform a business at all levels, from front line staff up to head office. By automating staff rotas and payroll, our system frees general managers from hours of admin every week and gives them more time front of house where they can add real value by managing staff teams and interacting with customers.

“It also allows operators to give their team members more notice of their shift

Protest made

Online takeaway giant, Foodhub, erected an enormous eight-metre-tall inflatable duck alongside the words “what a ducking

patterns and more flexibility if they need to change their hours. At a time when many employees are working longer hours to cover staff shortages, and good ones can move easily to another job, respecting their work life balance in this way can go a long way to motivating and retaining them in your business.”

Marta Oglecka, people manager at Crêpeaffaire added:“Using Bizimply’s systems has improved the way we manage our teams. We can plan further ahead, we’re staffing more efficiently, tracking our team members’development, and providing better customer service. And our store managers can now create staff rotas for the week in just 15 minutes which is a great time saving.”

Earlier this year, Bizimply carried out research, via consultancy Hospitality Mavericks, into hospitality operators’ response to the staffing crisis. Following a similar survey carried out a year previously as the sector reopened after lockdowns, it found that 60% of operators now believe they need to invest more in technology, compared to only 45% in 2021. At the same time, 83% recognise that improving operational complexity using digital tools is the area with the biggest potential to improve performance.

Conor Shaw added:“Businesses we work with understand that the right technology, implemented correctly, helps organisations to become more human - and in hospitality, great customer experiences are delivered by humans.”

shambles” outside Downing Street recently by way of protest, and as part of an appeal to Rishi Sunak to take urgent action on the issue of rising food prices. It came as new ONS research revealed that the price of vegetable oil had skyrocketed by 65% year on year, with pasta up 59.9%, chips 38.7%, and bread 37.6%. Additionally, under Liz Truss’s short reign as PM, food prices had risen at their fastest rate in over 40 years, claimed Foodhub, in turn wreaking havoc on UK restaurants and food businesses large and small.

Waitrose and Caffè Nero launch new partnership

Waitrose and Caffè Nero have launched a new partnership to offer customer benefits, reward loyalty and give a greater selection of premium ‘coffee at home’ products to purchase in store.

It comes as Waitrose announces the return of its free hot drink offer for myWaitrose members. Coffees will now be made with Rainforest Alliance Certified beans, using the coffee roasting and blending expertise of the Nero Roasting Company. The drinks on offer will include americanos, lattes and cappuccinos, and there will be tea available, too.

The hot drink offer launched from 7 November, and is available across all 331 of Waitrose core stores, with myWaitrose members able to claim one drink every day when they complete a purchase at Waitrose. In addition, Waitrose will stock a full selection of Caffè Nero’s ‘coffee at home’ retail products - including capsules, ground coffee and whole

bean coffee - with exclusive discounts for myWaitrose members.

The new partnership is one of the biggest of its kind between a supermarket and coffee shop brand. Further benefits will be announced for customers, which will be redeemable at Waitrose branches and more than 650 Caffè Nero stores across the UK. Between 7 and 30 November, myWaitrose members will also get 20% off Caffè Nero’s ‘Coffee at Home’ products in store and on Waitrose. com, which will be automatically applied when customers scan their myWaitrose card.

Charlotte Di Cello, commercial director for Waitrose explained: “Our customers loved the myWaitrose free coffee offer, so we’re really excited to bring it back, with premium beans from The Nero Roasting Company. The partnership is an ideal fit, helping customers enjoy quality coffee both

PROPER Snacks launch

PROPER Snacks says that it is continuing to challenge the snacking sector with the launch of a new HFSS-compliant range of lightly ridged potato crisps.

The healthier potato crisps contain 30% less fat and salt than leading ridged potato crisps, claim the company, and have the added benefit of being a source of fibre, thanks to the addition of pea fibre and protein. In line with the rest of the PROPER snacks portfolio, the PROPERCRISPS range is also vegan, gluten-free and free from palm oil.

PROPERCRISPS is putting its own vegan spin on three classic crisp flavours by launching Thai Chilli, Cheese and Onion and Flame Grilled Steak in stores nationwide. The lightly fried, ridged potato crisps offer a satisfying and crunchy snack, with less grease and guilt, they feel.

The latest innovation also marks an ambitious move for the brand, as it accelerates its growth to extend beyond

in store or at home - with even more benefits in the pipeline.”

Will Stratton-Morris, CEO for Caffè Nero UK, added: “We are really pleased to be partnering with Waitrose. Both brands are built on offering high quality premium products to customers with great service. It feels like a natural collaboration, and we’re delighted to be able to bring our roasting and blending technical expertise of the Nero Roasting Company to Waitrose as well as offer Caffè Nero’s “coffee at home” retail products to Waitrose customers. There are huge possibilities with this partnership and it’s exciting to see where it can go.”

Originally launched in 2013, the free hot drink offer was temporarily paused during the pandemic. Following a successful trial this summer though, myWaitrose members can now claim one free drink every day when making a purchase in store.

HFSS-compliant crisps

popcorn and lentil chips and sets sights on the potato crisps category, the innovation solidifying PROPER Snacks in the better-for-you space, with 50% of its total snack portfolio now confirmed to be HFSS-compliant.

Founder, Cassandra Stavrou commented: “First it was popcorn, then it was lentil chips. Now we’re ready to take on the snacking category with our newest range – PROPERCRISPS.

“Healthier snacking is showing no signs of slowing down. We’re proud to offer a healthier twist on the traditional potato crisp. We’ve chosen three cult flavours we know snackers love and have found a unique way to increase fibre whilst reducing fat and salt.

“Since our inception, we have always prided ourselves on offering betterfor-you snacks that never compromise on taste. The launch of PROPERCRISPS responds to an unwavering demand for potato crisps that are satisfying, tasty

and guilt-free. Our own comprehensive research has shown that consumer demand is still not being met with the current offering. So, it’s time for us to bring our proven, healthier snacking formula, into the crisps sector.”

PROPERCRISPS have launched in ASDA, Ocado, Boots and Amazon (sharing packs have an RRP £2.00/100g, single packs an RRP £0.95/30g).

Urban Eat offers some festive editions and taps into ‘breakfast and beyond’

The brand is also bringing the festive cheer this Christmas with three limited edition seasonal SKUs, available in out of home and convenience from now until 30 December 2022. The range features classic Turkey Feast and indulgent Brie & Cranberry, and a Turkey, Stuffing and Cranberry panini, with the latter designed to be enjoyed hot.

Urban Eat has announced that it is activating a bold refresh campaign this autumn to promote its wider and improved range.

Available now, the move is designed to broaden the times of day consumers on the go access the brand to include breakfast, and any other moment hunger strikes, say the company.

The relaunch follows Urban Eat actively listening to its trade customers on what they need to sell more, with packaging improvements made to elevate its appeal, and increase the range’s ‘shoppability’ at the fixture, they report.

The refresh includes updated recipes and fillings across the portfolio, new flavours, bigger eats, salads and pasta pots, and a wider breakfast offering, extending Urban Eat’s consumption occasions outside its lunchtime stronghold.

The packaging is also now 100% recyclable, with a bigger window and improvements to the design to help with merchandising and make it easier to shop.

Wayne Greensmith, head of customer marketing at Fresh Food For Now Company, owner of the Urban Eat brand, commented: “Our customers spoke, and we listened. Everything we have improved comes directly from their feedback, and we are set to drive footfall and loyalty with the changes we have made. The refresh also comes following our 2021 brand relaunch; since then, we have kept up momentum, continuously making improvements to recipes, range and packaging. This is a demonstration of our commitment to working closely with our valued customers, into 2023 and beyond. We’ve got a lot more planned, so watch this space!”

The Turkey Feast sandwich is a tasty combination of turkey breast and sage and onion stuffing in malted bread, while the panini offers three classic flavours of Christmas in each toasty bite. The Brie & Cranberry sandwich – creamy Brie, tart cranberry sauce and nutritious spinach in malted bread – will help food to go outlets and retailers tap into growing demand for seasonal vegetarian options, feel the brand, and the limited editions will be supported by at-fixture POS, store posters and social media activity.

“Our Christmas sandwiches always prove a huge hit, and the 2022 range is set to carry on the tradition. We’ve designed a winning combo that will help food to go outlets meet a range of customer needs – a classic turkey Christmas dinner favourite in both a sandwich and hot panini format, and an equally festive and tasty vegetarian option with delicious soft Brie and tart Cranberry sauce,” said Abigail Nelson-Ehoff, brand manager, Urban Eat.

“As Brits settle into the new normal and people either return to their offices fulltime or flexi work, we’re seeing sales in food to go continuing to grow. We expect this to increase over the Christmas period as people treat themselves to festive lunches and snacks, and our Urban Eat seasonal range is the perfect choice to meet that demand.”

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Veganuary campaign plans additional resources and promotion

“Quite unbelievably, this coming January will be the tenth Veganuary campaign!” says Toni Vernelli, international head of communications for the Veganuary campaign, the global organisation encouraging people to try vegan in January and beyond.

“We plan to release research showing the enormous impact that Veganuary has had on the food and cultural landscape of Britain, as well as a documentary featuring some of our past celebrity participants who are now ambassadors for our charity, and high street businesses that have seen the demand for vegan options skyrocket over the past decade.

“To help people make their food budget go further we have produced a seven-day, one-pot meal plan that will also be sent to everyone who signs-up. This is in addition to existing meal plans they receive including: Budget; Low Carbon; Soya-Free; Gluten-Free; Nut-Free and Seasonal. We will have a strong focus on hope in our campaign this year, reminding people that we do have the power to make a di erence with our individual actions, and signing up for Veganuary is a great place to start.

“More than 629,000 people from nearly every country in the world - with the exception of Tajikistan and North Korea (where the internet is banned) - took part in Veganuary 2022, breaking all previous records.

when they signed up have maintained a dramatic reduction in their animal product consumption.”

● 28% are eating a fully vegan diet.

● 37% are eating at least 75% less meat and other animal products than preVeganuary.

● 15% are eating at least 50% less meat and other animal products than preVeganuary.

● 86% of those who are not fully vegan said they’re very/extremely likely to try a vegan diet again in the future.

“We will also be launching two new ways for people to receive our supportive resources for Veganuary 2023. In addition to our daily coaching emails, we will now also be providing a 31-day YouTube series full of helpful tips and advice for people trying vegan in January and a weekly podcast launching on 1 January with celebrity interviews and answers to frequently asked questions.

“We have revamped our celebrity e-cookbook that all participants receive when they sign-up on our website - https://veganuary.com/ try-vegan/ - to include new recipes from Alicia Silverstone, MYA and Venus Williams alongside ones from Joanna Lumley, John Bishop, Dr Jane Goodall, Benjamin Zephaniah and Bryan Adams.

“The results from the campaign’s sixmonth follow-up survey of Veganuary 2022 participants (sent by Veganuary to 67% of the 629,351 people who signed up during the 2022 campaign and with 7,473 people responding) found that after completing their onemonth Veganuary challenge, 80% of those participants who were not vegan

Their survey also found that two-thirds of the Veganuary participants who have continued to eat a fully vegan diet for the past six months have experienced health improvements, including increased energy (58%), improved mood (57%), better skin (51%) and desired change body weight (46%)

“These results show that Veganuary is helping people make lasting diet changes that are good for the planet and their health!” added Toni Vernelli.

“Cutting out meat and dairy is the best way to cut our carbon footprint. As an added bonus, two-thirds of participants who stick with a plantbased diet feel health bene ts as well. There is simply no downside to signing-up for Veganuary!”

According to Lumina Intelligence’s Eating & Drinking Out panel, which surveys consumers on a monthly basis, as of September 2022 (12 weeks ending) 87% of UK had no dietary requirements, 7% are vegetarian, 1.2% are vegan and 33.5% exitarian.

WHAT WOULD WINNING DO FOR YOU?

The Sammies are the benchmark for excellence in our industry, with awards acknowledging new products, marketing initiatives, overall performance, and so much more presented to retailers, manufacturers, and suppliers alike.

Whether a nationwide chain, small independent, established giant in the sector or plucky upstart with a great new idea, there’s a trophy which could have your name on it.

For example

In 2022, Andre’s Food Bar, an independent sandwich outlet from Southsea came away from the awards dinner having been named not only the best independent retailer, but also having claimed the Marketing Award, a category where they were up against some of the biggest names (and budgets) in the industry.

So impressed were the judges with Andre’s marketing initiative, they created a “local” category in the award just so that they could reward their campaign.

Asked after the presentations what they would say to anyone considering entering in the future, the guys from Andre’s simply said, “Do it, definitely! Go for it! We’re a small business, we’re not like some of the big guys here, but we’ve been recognised so give it your best shot.”

How to enter?

Over the coming pages you’ll find an outline of each of the award categories. Full details of each award and how to enter are on the awards website – www.thesammies.co.uk

Where does it all end?

The winners are announced at the Sandwich & Food to Go Industry Awards Dinner which takes place on 4 May 2023 at the Royal Lancaster London.

This award shines a spotlight on the independent retailers which so often lead the way in new trends and tastes.

Sponsored by

RetailerIndependentAward HealthyAwardEating

This award recognises the work being done to provide consumers with new, interesting and innovative healthy eating products.

Sponsored by

New Product Award

Ingredient

Environmental & Sustainability Award

This award is designed to recognise the work being done at all levels of the industry to reduce the sectorʼs impact on the environment and improve sustainability.

Sponsored by

New Product Award

This award recognises development and innovation by suppliers and focuses on new ingredients.

Category

This award recognises development and innovation by suppliers and focuses on new packaging and equipment.

Sponsored by

Sponsored by

Packaging & Equipment Category Marketing Award

Recognising the importance of marketing, this award is presented to a sandwich or food to go retailer, manufacturer or supplier who has initiated a successful and innovative campaign to achieve strategic goals.

Business Development Award

This award recognises business developments that have helped progress the industry.

New Food to Go Award Manufacturer Award

This award recognises the overall contribution made by manufacturers to elevate and grow the industry.

This award recognises development and innovation in the food to go market by manufacturers and foodservice businesses.

Sponsored by Sponsored by

New Sandwich Award

Open to any sandwich (not a range) this award rewards innovation within the sandwich market, in both the hot and cold sectors.

Café Retailer Award

This award will recognise the work being done by the café retailers to develop either the high street or in-store market.

Sponsored by

En Route Retailer Award

Focusing on travel. From forecourts and motorway services to airports, railway platforms and bus stations, this award recognises the work these businesses are doing to develop and drive this sector.

Sponsored by

Convenience Retailer Award

This award will recognise the work being done by the convenience retailers to develop the sandwich and food to go market in the high street.

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Sandwich Industry Award

Presented to a business or individual who the BSA Management Committee consider deserves recognition for the work they have done to advance the UK sandwich and food to go markets.

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This award recognises the work being done by the chain retailers in developing the market in the high street

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Chain Retailer Award MultipleAwardRetailer

This award recognises those retailers who have done the most to develop their business over the last year.

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ARE YOU THE NEXT SANDWICH SUPERSTAR?

The Sandwich & Food to Go Designer Competition is back for 2023 and here is where the journey starts.

We’re calling out to the movers and shakers who are the sandwich and food to go makers up and down the land as we want you to challenge for the title of Sandwich & Food to Go Designer of the Year.

Catherine Fleetwood from Greencore answered the call in 2022 and carried off the top prize with her incredible You’re Bacon Miso Bananas.

If you think you’ve got what it takes to be the best, then register to enter now at www.thesammies.co.uk

How it works

Once the registration windows close, all the entrants will receive the sponsor’s ingredients to help them create their recipes. These will then be judged by the sponsors with the best progressing to one of the regional heats:

• 21 March 2023 – Holiday Inn, Darlington (North)

• 22 March 2023 – Flexeserve, Hinckley (Midlands)

• 23 March 2023 – Brakes, Reading (South)

Heat winners in each of the categories will progress to the live final which takes place on 4 May 2023 at the Royal Lancaster London ahead of the Sammies Awards Dinner, where the winners will be revealed.

All you need to do right now is register by 30 November 2022 at www.thesammies.co.uk

Catherine Fleetwood from Greencore

SPONSORED BY

Food to go FUTURE Food to go FUTURE

INFLATION PRESSURE

“According to the latest IGD figures, the faster than expected recovery in the post Covid food to go market will be dampened by rising inflation,” reports Phil Carratt, head of marketing & strategy at sector supplier, Country Choice.

“This year it predicts that the UK food to go sector will be worth £18.9bn, 3% more than its pre-Covid value in 2019. Although the return to growth has happened around six months earlier than estimated, any gains in 2021/22 will be offset by lower growth in 2023/24 as the rising cost of living impacts discretionary spend. By 2027, it says, the market will be worth £23.4bn, 28% more than 2019, but with a lower five-year Compound Annual Growth Rate (CAGR) than pre-covid (4.4% vs 6.1%). Inflation will be the main growth driver over the next 18 months with a minimal increase in volume predicted for 2023.

“During the pandemic, store prepared food to go struggled as the traditional customer stayed at home and retailers diverted both labour and shelf space to more in-demand categories. As a result, availability of food to go was poor. However, this approach has left retailers on the competitive back foot as footfall returned and consumers sought a change from homemade meals. That said, with the focus likely to be on value for at least the next 18 months, retailers are in a strong position. If they can get their price, offer, and format right, by

2027 retailers could more than regain share lost to foodservice operators during the pandemic to claim 23.7% of the food to go market (2019 22.9%, 2020/21 20%).

“Meal deals are a real asset to retailers but increasing ingredient costs will necessitate creative thinking when it comes to innovation and range extension. As a result, the price point, range, and execution of meal deals will become fiercely competitive, but if a retailer can get the balance right this could be a big win for them.

“Careful consideration needs to be given to the entire food to go customer journey and experience. Larger stores in particular will need to work on their layout to ensure food to go is more accessible, especially if they are broadening their range to include things like hot food, servery counters and coffee.

“Whilst delivery and click & collect have been big winners for foodservice operators, when it comes to online retail this is mainly associated with groceries, rather than food to go. Here again, it is worth retailers looking at the customer journey, this time online, and taking the opportunity to highlight their range, and in particular any meal deals, to shoppers who are planning ahead. They should also consider how to work with e-commerce partners such as Deliveroo and UberEats to identify new range opportunities focused on delivery.

“Finally, retailers should pay attention to exploring all out of home meal occasions in order to identify where they might be able to offer cheaper alternatives or treats, to go with evening meals, breakfast, or just a coffee.”

VALUE-DRIVEN PARTNERSHIPS

“A huge focus over the next 18 months will be value. Value-scrutiny has increased among consumers by +8ppts this year, with three in four consumers very value-led (Lumina Intelligence Eating & Drinking Out Panel),” says Katherine Prowse of Lumina Intelligence.

“Retaining value-credentials is a challenge for operators at a time of increased costs. Price increases on meal deals at well-known value-led players including Tesco and Sainsbury’s have been unavoidable this year. What operators are doing to counteract price increases is add value, through offering loyalty schemes as well as high quality options. Sainsbury’s added Costa coffee hot drinks into its meal deal offer and Tesco offers a lower priced meal deal for Clubcard owners. Good value does not just mean low in price, and for many consumers, good value will mean opting for a time-efficient, high quality option.

“Boosting value for consumers is also being done through partnerships, and this is something that we are expecting to see even more of. Following high profile announcements earlier this year with Costa and M&S partnering up,

What lies ahead for the food to go (FTG) sector in 2023? We canvassed the opinions of some of the sector’s businesses and commentators...

· Flexible finance packages available.

· Fully accredited by the BSA

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· A very profitable addition to any food business.

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in October, Caffè Nero and Waitrose announced that they have launched a new partnership. It will provide benefits to each other’s customers through a linked loyalty programme, benefitting both brands from a loyalty and value perspective.

“Value and loyalty are only a part of the picture for the evolving food to go market, with a growing trend for higher quality, healthier and more internationally influenced options expected to expand in the mass market next year. In Q3 2022, food to go giant Greggs launched new products aligned with these trends with its Smoky Cajun Chicken Rice salad and Sweet Potato Bhaji and Rice salad. The brand has done this whilst being in-keeping with its lowprice credentials, with both salads priced at £2.95, -25% less than the average new main in the channel (Lumina Intelligence Menu Tracker Tool).”

CUSTOMER-CENTRICITY THE KEY

“We’re all feeling the cost pressures right now, whether from a consumer or a

business perspective. But that needn’t be a reason to despair. There’s considerable scope to use the current dynamics as a positive, rather than a negative,” says Gavin Rothwell (pictured below) of Food Future Insights.

“And while it won’t be easy for any of us, I’m of the view that food to go is well placed to ride out the current storm. Ultimately, we still need to eat, and food, for various reasons, has increased in importance in our lives. Flip things around, and there’s justification to see the months ahead as a fantastic opportunity to create longer term loyalty with consumers, through demonstrating empathy with their situation and providing solutions that meet their needs.

“That said, a number of fundamentals need to be in place. For me, great product and customer-centric thinking are critical. It’s also vital for any business in this space to look at its own costs and labour model to see how that fits in with what continues to be a changing market. We’ve seen this already bring about considerable shifts in operating models, not least with the adoption of increased digital kiosk-based and appbased ordering at a raft of food to go operators, including Leon, Black Sheep Coffee, Starbucks and Abokado. Another key move to control costs is to reduce opening hours. Higher energy and labour costs raise the cost per hour of being open. And the deeper into winter

we get, the greater the impact of higher energy costs will be.

“However, few sectors are better placed to deliver everyday moments of joy, something we all will likely need at some stage this winter. And if we can demonstrate the value for money of those options, that’s a strong platform in any economic environment. There’s scope – and maybe a need – for creativity here. I really like the approach of London food to go specialist Tossed for example, offering three items per day as daily specials – standard menu items, but at a lower price. And the items rotate through the week. Allguth, a petrol forecourt operator in Southern Germany, does a similar thing, with a different part of their hot food to go menu discounted every day. Logistically, it doesn’t add significant complexity, but should create extra impact, missions and sales. It’s not just about the discount, it creates an inherent marketing message to call

out (probably at a time when many are looking to trim back their marketing spend). Plus, it incenativises broader menu exploration.

“Whatever your approach, a fundamental has to be quality. A temptation will be to reduce quality to hit price points. And while this will work for some, for most it will likely impact negatively, with a high risk of alienating existing customers. Consumers are more demanding than ever, and as we all know, can be unforgiving. So keeping

A NEW ERA TAKES SHAPE

“Our forecasts for the future of FTG predict the continued return into offices and city centres and the increasing development of offices, rather than bleak views of the death of the city centre; whilst levels of tube usage in London or national bus usage and commuting trains remain below 2019 levels, they are gradually reverting and will continue to do so. Office space development in London has actually increased over the past three years in rising from 3.1m sq ft to 3.4m sq ft!”says Simon Stenning (pictured), founder, FutureFoodservice, a forecasting and strategic advisory service for the foodservice/hospitality industry.

“But the landscape of the market has changed for good, and we are in the next era for FTG. Polarisation of the sector and consumer behaviours forces operators to either provide value (cheap) or experiential (premiumised), and this is seen across other areas of the foodservice market, not just FTG; the economic pressures of a drop in real wage growth, increased borrowing costs, and potential higher taxation levels mean that consumers will be squeezed for some time. So, the value spectrum of the market will thrive, although competing with homemade meals; more premium offers will need to provide personalised, differentiated products for consumers to treat themselves, although frequency will be dampened. “The fast food sector is going to continue winning in both the value offers, such as Tim Hortons, and with the experiential, such

as Tortilla, or Five Guys. Technology is going to drive success in this sector, enabling value offers to reduce labour cost, and in making the customer journey more efficient. Fast food has led the way in this regard and will continue to develop solutions with voiceactivated systems, loyalty apps, NFC or Beacon recognition, enabling consumers to engage with operators to receive personalised orders and benefits. Self-scanning will continue to be implemented and developed, especially in the contract catering market, reducing labour requirements, in the same way that‘just walk out’technology will be implemented across the market (and indeed in other sectors such as sports stadia).

“So, the future of FTG will see continued growth from both a return into cities and offices, but also from consumers seeking greater convenience and leading faster lives, regardless of the economic situation. But the changing landscape of the market means that it will look different and the ways in which consumers engage with and purchase FTG will continue to change and develop – with technology/digitalisation continuing to drive engagement and purchasing.

“Our market size forecasts for 2023 are being developed right now, taking into account the economic and political pressures, along with newly emerging consumer behaviours, but we can say that growth will be slower than previously forecasted, and whilst the UK will technically be in recession, consumers will continue to live their lives and requiring FTG solutions will be part of that. Our forecasts and details of the changing landscape will be available in January.”

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OPINION

consumers onside with your products and brand will be critical in the coming months. That’s what will drive longer term loyalty. A longer term strategy, with shorter term tactics to deliver for customers in times of need, is what is required right now. We will move beyond these current challenges, even if at times that might not feel to be the case. If you’ve compromised on what’s core to your ethos to make it work in the short term, you’ll find it considerably harder to get back on track when better times return. Keep the faith!”

CATALYST FOR CHANGE

“The last two or three years have been a catalyst for change in the food to go sector,” says mealtrak’s Nick Blake.

“The differences in companies’ abilities to react to such dramatic changes has been wide, with those looking at research and finding ways

to diversify and pivot, proving more capable of survival, and even growth, than those who froze, perhaps hoping that it was all just a blip. As is evidenced in the current economic global landscape, and especially when combined with the British political situation, we are not yet in a position to believe that a smoother road is ahead.

“In our opinion, FTG delivery provided one of, if not the, most significant areas of potential, particularly in meeting the demand for workplace delivery. We are

still witnessing growth in this area. With businesses such as Greggs, McDonalds, Aldi, and M&S all experimenting with delivery, it was only a matter of time until it became a big force in FTG.

“The explanation was straightforward - they were meeting an unmet customer demand! According to mealtrak statistics from January 2022, just over two-thirds of FTG purchasers found the notion of FTG delivery at work and at home intriguing - half of them felt it was extremely or very appealing.”

Glass half empty, glass half full…

Peter Backman (pictured) is an analyst, consultant, and longtime observer of the foodservice market. He writes two free newsletters - The Weekly Briefing Report and The Delivery World.

Everything will work out OK, don’t worry too much. That’s me. I’m a glass half full person, so I thought it would be useful to take a look at the food to go market as a glass half empty person...

The world is scary at the moment. At the global level, politically and economically, it’s not how it has been and it’s not how it should be. As a result, we are faced with inflation, surging prices for gas and electricity, shortages of food, shortages of labour because the politicians don’t like migrants, and strikes, and don’t mention climate change.

All of these things feed through into our high streets as consumer concerns over how they are going to pay their mortgage. How are they going to be able to afford food to fill the fridge let alone school clothes for the kids? How are they going to cope with doubled energy costs - and then even higher costs in six months’time?

One way they will cope is by cutting out all superfluous expenditure – like eating out.

And then there are the longer lasting changes caused by Covid. They include working from home which means

less travel, so less spending on coffee at the station, and less expenditure at lunch time on sandwiches, pizza, and Bento boxes.

And that’s only consumers. What about operators? They too have higher energy bills to pay – placing existential threats in their path. How are they to cope with inflationary food costs when it’s not possible to increase prices because customers can’t (or won’t) pay any more? And then there are the difficulties in getting staff.

So not only is the world a scary place for customers, it is also scary for operators.

That’s the half of the glass that’s empty. What about the full half?

Nothing ever lasts forever. Just as the good times come to an end, so do the bad times. The food to go market has shown itself to be versatile and entrepreneurial. Over the longer term, food to go has embraced new ideas – drive throughs for example, and new menu lines – coffee, wraps, sandwiches and so much more. Just as Covid hit the sector by no longer allowing its customers to turn up, so operators invested in click and collect technology, and ramped up their delivery capabilities.

What happens then if we mix the glass that is half full with the one that is half empty? Pour one into the other, give the whole a good stir and what do we find? A vibrant industry that is going to go through extremely hard times but will come through the other side with many operators chastened by the challenges but all the stronger for it.

I hope that’s you.

Festive favourites Festive favourites

In testing times, the festive season will offer operators a chance to tempt and indulge their customers, Pret in particular having made a name for itself with its comprehensive festive-themed menu.

OLD AND NEW

This year, Pret A Manger’s Christmas menu features festive favourites like its iconic Christmas Lunch Sandwich, Brie & Cranberry Baguette and Pigs in Blankets Hot Roll. Alongside the menu’s popular returns, the brand is also introducing new seasonal classics with a Pret twist – namely, a vegan Beet Wellington Baguette, Hog Roast Macaroni Cheese and Boxing Day Toastie, to name just a few.

The Christmas Lunch Sandwich features generous helpings of British turkey, with port and orange cranberry sauce, herby pork stuffing, baby spinach leaves and a dab of mayonnaise, as well as Pret’s celebrated crispy onions. As always, say the company, 50p from this sandwich will be donated to The Pret Foundation which helps to tackle hunger, poverty and homelessness in the UK.

Their Christmas Lunch Baguette and Brie & Cranberry Baguette are also back giving customers even more festive choices as is their Pigs in Blankets Hot Roll featuring British pork sausages wrapped in streaky bacon, served in a hot crusty roll with a rich layer of caramelised onion chutney and a dab of mustard mayo.

Of course, it wouldn’t be a Pret Christmas without the addition of new festive sweet treats such as the Chocolate Orange Mini Loaf - a rich chocolate orange sponge with milk chocolate chunks and finished with a chocolate orange buttercream, milk chocolate curls and pieces of candied orange peel, as well as new additions in the hot section (namely a meatier Boxing Day Toastie made with mature Cheddar cheese, British turkey, pulled British ham, and their herby pork stuffing, finished with a dollop of caramelised onion chutney and sage mayo

and then toasted, say the company).

The line-up also includes an all-new Hog Roast Macaroni Cheese (which also donates 50p from each one sold to The Pret Foundation), baked throughout the day with layers of Tubetti Rigati pasta in extra mature Cheddar béchamel sauce, pulled British ham, caramelised onion chutney and parsley, then finished with a sprinkling of panko breadcrumbs, a drizzle of olive and rapeseed oil and Italian matured cheese.

“Christmas is a very exciting time for us as we look to develop new and exciting products, we know our customers will love. We spend months researching trends, flavour profiles and working with our suppliers to get the best and freshest ingredients to help give Pret the Christmas food edge,” says Katherine Bagshawe, UK food & coffee director at Pret.

“We’re excited to bring even more extra special recipes to Pret fans this Christmas - our menu is more generous and more festive than ever before with something for everyone to enjoy throughout the day. It wouldn’t be Christmas without our famous Christmas Lunch Sandwich and some innovative new products. We can’t wait to see everyone’s reactions once they try the menu.”

PLANT-BASED, FLEXI AND VEGGIE Pret’s devoted plant-based, flexi or veggie customers are also catered for via a new vegan sandwich in the form of their Festive Falafel & Squash, made with herby butternut squash topped with Pret’s sweet potato falafel, Christmas pesto, pickled cabbage and carrot, cranberry sauce and vegan sage mayo, rocket and crispy onions.

Pret is also introducing a vegan-friendly twist on a festive classic, the Beet Wellington Baguette, with slices of maple and mustard

roasted beetroot on a bed of truffle flavoured mushroom pâté, Christmas pesto and vegan sage mayo, alongside rocket and crispy onions, perfect for anyone looking to indulge.

For those wanting a hot drink in the cold weather, there will be three new seasonal hot drinks – all of which are included on Pret’s Coffee Subscription allowing for five baristamade drinks a day with the first month half price for new subscribers (£12.50).

HOT DRINKS

Returning to the menu is the Gingerbread Latte, made with sweet and spiced gingerbread syrup, a shot of espresso, steamed milk, whipped cream and cinnamon. It will be joined alongside the new Praline Latte, Pret’s classic latte with a rich praline flavoured syrup topped with whipped cream and a dusting of chocolate powder, and the new Macaroon hot chocolate which uses Pret’s organic hot chocolate with a sweet macaroon flavoured syrup and is then topped with whipped cream (any Pret Coffee Subscriber can also spread the festive spirit with one free hot drink redemption per week for a nonsubscriber friend or family member from the 15 November while supplies last).

All seasonal options will be available in Pret shops nationwide from 2nd November until the end of December, while supply lasts and will be available to purchase for delivery through Deliveroo, Uber Eats and Just Eat. Pret’s beloved Christmas Lunch Sandwich will be exclusively available on Deliveroo.

STRESS-FREE HOT DRINKS

Over the festive period, food to go operators can turn a great profit from speciality coffees and hot drinks in particular, but to keep the pounds rolling in it is important to look after the coffee machine, which is likely to be one of your biggest investments.

“We know that around 60% of coffee machine breakdowns are caused by poorly maintained equipment. So, whether you have a traditional or bean to cup model, it is vital to adopt regular cleaning and maintenance checks. Not only will this discipline help minimise the risk of machine breakdowns, but it will also help deliver quality beverages too,” says Daniel Clarke, commercial director, La Cimbali.

“We recommend daily cleaning for traditional machines with regular deep cleans using specialist cleaning products. For bean to cup models, regular short machine washes through the working day e.g., every 30 minutes in sites with high footfall, and three times a day as a minimum, work well. A full wash at the end of the working day typically takes ten minutes and provides the additional ‘deep clean’ needed for best practice.

“We encourage baristas to adopt the mantra ‘purge/steam/clean/purge’, constantly flushing the system through to remove condensation and milk, whilst wiping the steam arm with a sanitised cloth and this is an excellent habit to get into. At the end of the day, the nozzle should also be unscrewed from the steam arm and soaked in warm water for optimum hygiene and cleanliness.

“If you are not on a maintenance contract with your machine supplier, then don’t leave it too late to check if your beverage equipment is due for a service. With the additional costs associated with emergency call outs, plus the potential loss in revenue, the last thing you need is for your machine to break down at the busiest and most lucrative time of the year!”

TRAINING

If you are taking on extra staff to cope with increased trade over the festivities, then it is a good idea to invest in some barista training for new and existing staff to maximise the workflow and ensure standards are high, La Cimbali also advise. Understanding the key features of the machine and brushing up on essential barista skills can help speed up service and maintain the in cup quality which will inevitably pay dividends during busy spells, they point out.

Needless to say, weary shoppers will be looking for a warm and welcoming environment in which to enjoy their coffee break, so tempt them in with themed window and interior displays, and by switching up the menu with seasonal recipes.

“Get creative by updating the classics, using the flavours of the season - eggnog, chestnut, or ginger. Opt for something new or trend-led such as chocolate orange, winter spice or mulled fruits. Or why not develop a limited edition hot chocolate menu using the many different plant milks, artisan chocolates and flavour pairings available? The options are almost endless, the only limit is your imagination!” says Daniel Clarke.

“If investing in new equipment, look out for a machine brand with more sophisticated milk management systems which can cater for both plant and dairy milks. For example, La Cimbali offer a range of technologies across the range to help create perfectly foamed milk every time at a consistent quality for latte art. This certainly takes the pressure off the barista team, particularly when there are queues at the till.

“Christmas is also a time of year when many folks think about how they can give something back to the local community. Supporting a local charity, school or group is a great way to reach out and show commitment to the community which in turn may reap rewards for your business, not least additional footfall, increased sales and a feel-good factor amongst staff.”

A gift to the planet

Simply Lunch says that it is on a mission this Christmas to serve up tasty sandwiches and help the environment whilst doing so.

This year, they will be planting a tree with every purchase made of their Vegan Festive Feast sandwich so as to absorb carbon and help combat climate change, their aim being this Christmas to give the planet a gift and make a positive contribution to the environment alongside reducing our carbon impact.

In addition, they are also bringing out some new takes on some traditional and classic dishes, including their Turkey Trimmings Sandwich, which is low in saturated fat and features pulled turkey and an onion mayonnaise, they report.

They are also offering a Turkey Stuffing Sandwich that is low in sugars and under 400 calories, and which features their unique gravy mayonnaise. There’s also their Cheeseboard Sandwich, showcasing only UK made cheese including Blacksticks® Blue Cheese and, last but not least, Turkey Sourdough Ciabatta with Emmental cheese and gravy mayonnaise to offer an indulgent lunch time option.

Food to go

SOLUTIONS

With

MOST POPULAR

The classic cheese toastie has been named the UK’s favourite sandwich, according to new national research conducted by online food ordering app, foodhub, who set out to find out more about the nation’s sandwich habits.

In a closely fought contest, the cheese toastie knocked previous winner – the all-conquering bacon butty - off top spot. Rounding off the top three was the classic cheese sandwich.

This result does indicate that some hugely popular classics missed out on a top three placing; namely, the famous sausage sandwich, prawn mayo sandwich and egg mayo sandwich all failed to dent the nation’s top three, observe Foodhub.

Currently, there are more than 20,000 takeaway and restaurant partners featured online at Foodhub’s web site and through the apps available for iOS and Android (Foodhub Marketplace gives customers the platform to enjoy their favourite meal and support their local takeaways at the same time by offering an alternative to high commissions charged to local independents, allowing them to be a cost-effective option for both consumers and restaurants/takeaways, claim the platform).

Elsewhere, in an age-old debate, is it a cob, is it a barm cake, is it a bap, or is it a butty? The nation has finally spoken… The survey found it’s a bread roll! Almost a third of the UK (31%) named the controversial sandwich vessel a bread roll, with breadcake landing in second place (11%) and a bun (10%) finishing in third. Regionally of course, the results varied, as the East Midlands opted for cob, the North East went for bun and Scotland said morning roll.

When it comes to lunchtime, despite options aplenty, sandwiches are still number one, with nearly a fifth of the UK saying the sandwich is their go-to lunch. British classic fish and chips was also a favourite with 9% of the vote, while 8% opted for soup. One in five of those surveyed named mayo the nation’s favourite sandwich condiment, followed by butter (16%), ketchup (14%), hot sauce (11%) and salad cream (10%).

Elsewhere, there is a generational divide on what bread we like our sandwiches on. Those aged 65 and over overwhelmingly state wholemeal is the best (18%), whereas those aged between 25 and 34 named sourdough (10%) number one.

UK’S

FAVOURITE SANDWICH

1 CHEESE TOASTIE (8%) 2 BACON (7%) 3 CHEESE (6%) 4 SAUSAGE (5%) 5 PRAWN MAYO (5%) 6 EGG MAYO (5%) 7 HAMBURGER (5%) 8 ROAST BEEF (4%) 9 TURKEY (4%) 10 TUNA (4%)

UK’S

FAVOURITE LUNCH

1 SANDWICH/WRAP (19%) 2 FISH AND CHIPS (9%) 3 SOUP (8%) 4 JACKET POTATO (7%) 5 SALAD (6%) 6 PASTA (6%) 7 BEANS ON TOAST (6%) 8 PIE/PASTY (5%) 9 TOAST (5%) 10 RICE DISH (5%)

Emma Stockman, a spokesperson for Foodhub, said: “Britain is a nation of sandwich lovers. Last year there was no surprise to see bacon named our favourite sandwich filling, however, we were shocked to see cheese toastie has topped the charts this time.

“Our study also saw hamburger (5%) finish within the top ten, reigniting the debate of whether a burger can be classed as a sandwich or not. What’s more, we’re pleased to finally put an end to the ‘bread roll’ debate, however, we’re sure the final answer is sure to still anger many people!

The survey also discovered that nearly one in 10 (9%) prefer their sandwich dry with no condiment at all and the South West of England is the ketchup capital, with over a quarter of those from the region naming tomato sauce as their favourite sandwich condiment.

“When it comes to filling hot breakfast sandwiches, cheese remains one of the most popular options and adds that finishing touch to breakfast staples such as bacon, sausage and ham, or their plant-based

skills shortages and energy prices rises impacting the world of food to go, operators need food to go solutions that deliver on customer appeal as well as ease of preparation.

Zero waste

With operators facing a stream of cost rises across their businesses, a ray of light is being offered by frozen food and equipment specialists, Toastyfresh. The Dorset-based business reports that it has developed the first complete “Zero Waste Grill from Frozen” system which offers not only tasty “from freezing to crowd-pleasing” grilled food in under four minutes, but also affords operators the opportunity to make zero food waste a reality, claim the firm.

The cost-effective system combines Toastyfresh’s newly designed AutoDefrost microwave working with its energy-saving AutoGrill. This unique system has been designed to give cafés, bars, restaurants, 24-hour facilities and any business offering hot food, the ability to grill Toastyfresh’s pre-filled toasties, paninis and more - all with a life of six months - straight from the freezer thus helping to eliminate food waste.

“This is a potential gamechanger for the industry. Our food products, combined with our new Zero Waste Grill from Frozen system, not only allows operators to serve high quality, grilled products in minutes, but for the first time really manage the highs and lows in demand without incurring food waste costs,” says Matt Holman, sales director at Toastyfresh.

“Our Zero Waste Grill from Frozen system can be a truly cost-effective addition for operators with a return on investment typically within nine to 12 weeks. In addition, with this new system, fewer deliveries are required because our products are frozen, thus less fuel consumption is involved - all of which positively impacts on the environment by reducing carbon emissions.”

alternatives. The ever-popular breakfast croissant also becomes a more substantial savoury snack when filled with ham or mushrooms and topped with cheese,” confirms Karen Heavey, brand manager for cheese company, Kerrymaid.

“With a diverse customer base, food to go operators need a selection of tasty hot dishes to make sure everyone is catered for throughout the day and comfort food is definitely back on the agenda.”

Kerrymaid offers a range of foodservice cheeses. Their Grated Red and Kerrymaid Grated White produce a more even melt than standard cheddars, they claim, helping to deliver a higher standard in hot sandwich options. Kerrymaid Slices have been created to melt consistently, delivering a rich and creamy taste, and their Vegan Slices are suitable for customers following a plant-based diet.

Toasted products such as muffins and crumpets make a quick and easy light bite, they suggest, and why not tempt brunch customers with classics such as eggs Benedict, with crispy bacon and a perfectly poached egg on a toasted, buttered English muffin, topped off with a smooth and silky Hollandaise sauce.

“According to Lumina Intelligence’s UK Eating Out Market Report 2022, lunch has seen the biggest increase in day-part share as consumers opt for daytime occasions,” observes Karen Heavey.

“Offer nourishing on-trend soups such as butternut squash, pumpkin or that perennial favourite, tomato, garnished with a swirl of cream for a luxurious finish. Café classic croque monsieur is always a winner and made easy with creamy Kerrymaid Béchamel Sauce.

“A variety of sweet items, such as warm waffles and pancakes served with fruit and ice cream, will also encourage customers popping in for a coffee to indulge in a treat and increase profits outside the traditional breakfast and lunch hours.”

NEW OPPORTUNITIES

Launched at this year’s Casual Dining Show, The Sausage Man’s Sausage2Go unit, presents a hot-hold solution for caterers across all sectors wishing to offer hot dogs as a quick serve or grab and go option.

The Sausage2Go unit is available on loan directly from The Sausage Man,

FOOD TO GO

with two tier ‘bartop’ Sausage2Go units available in 884mm height/356mm width/66omm depth, or 884mm height/975mmwidth/660mm depth. Free standing units are also available in various sizes.

The Sausage Man UK Ltd is a UK-based supplier of high-quality German sausage and other speciality foods and drinks, having been importing premium sausages and other speciality foods from Germany since 2005. Having provided wholesale products to foodservice for over 15 years, The Sausage Man opened up a retail offering in 2020, and now delivers authentic German products directly to consumers across the UK, exceeding sales of 10 million sausages per year in 2021 with revenue of £4.5m in 2018/19 and £5m in 2019/20, they report.

They offer five bestselling sausages from their extensive range to help kick off the Sausage2Go launch, including Bratwurst, Bacon Krakauer, Cheese Frankfurters, Chilli Beef or Vegan Hot Dogs to entice custom. All sausages are fully cooked, ready to eat and reheat, and are supplied chilled or frozen, benefiting from a long shelf life (the sausages are offered for sale accompanied by high quality brioche baguettes from bakery brand St Pierre).

The Sausage2Go unit is made by Flexeserve, specialists in hot-holding, flexible merchandising solutions, and facilitates the latest patented air recirculation technology, retaining heat without overcooking for perfect food condition, superior flavour and texture, and no moisture loss throughout the day.

No catering experience is required, claim the company, with user-friendly control panels set over individual zones independently used to allow greater energy efficiency. Unit sizes range from countertop to freestanding with front and rear loading options, tailored to individual needs. Branding and packaging featuring The Sausage Man’s eye-catching visuals is also available to further enhance the offer.

On using the Sausage2Go unit at Ashton Gate Stadium Bristol, Dave Gorwill, concessions manager was impressed by its efficiency and by the popularity of The Sausage Man’s product, saying: “When we launched the 150g Porky Hot Dogs from The Sausage Man, we were surprised how quickly they sold - we had to cook more before kick-off! We restocked again for the break and the fans seemed to love the sausages so much that this will become one of our biggest selling food items.”

Their foodservice customers currently include wholesalers, pubs, restaurants, caterers, beer gardens and hot dog stalls, with the products also being served at all major events in the UK including Glastonbury, Winter Wonderland and Luna Cinema, as well as Christmas markets across the country. The German Embassy in London is also a regular customer, they report.

First impressions count

Whether you’re embarking on a new business venture, refreshing your existing premises or expanding your take-out setup to include a dine-in option, right from the concept stage it’s essential to give your retail space careful consideration, advise the sector’s design and t-out companies.

DECIDING FACTORS

“It’s no secret that the customer’s first impression is often the deciding factor on whether they choose to come in, stay or look elsewhere. A well designed store concept and considered layout will not only help you attract more customers, but it will also ensure you stand out from your competition and win the battle for customer loyalty - ultimately making your business more profitable,” says Jane Waugh, marketing & client manager at Retail Design Experience.

“A well executed space will create a unique and authentic environment that reflects the brand and identity of your business, whilst a considered layout will ensure a functional, efficient and workable space – all of which cater to needs of both those visiting and operating in the space.

“The design of your seating, lighting, entrance, counter, furniture, materials and finishes and colours all impact on the customer experience, so need careful consideration, and most crucially, they need to be aligned with your brand. Getting even one of these elements wrong can impact negatively on the customer experience that you’re looking to achieve.

“To achieve an effective retail environment, irrespective of whether you’re selling food and beverages, products or services, there are many design fundamentals that need to be in place. While the customer experience covers each step through the store, every touchpoint and interaction is made up of different retail design elements. Every business is unique, but they all share a common goal – to win customers, increase sales and instil customer loyalty.

“So, before you engage with a shopfitter or building contractor, talk to a retail design specialist about the design of your space and the creation of space plans and technical drawings. These are the key components to ensure your shop re-fit is skilfully designed, costed accurately, and crucially, delivered to the right specification.

“We’ve helped businesses of every shape and size to improve their retail experience

– from global brands to tiny start-ups - and along the way we’ve learned that the smaller the space, the more creative the design needs to be. Our recent design for an independent dessert café start-up is a great example. Our brief was to create a contemporary space with a touch of playfulness, whilst still delivering on café practicality.

“The design of booth and banqueting seating provided a quirky design feature, however it still ensured that the space works for the broad range of customers visiting the café. The booths were inspired by 1970’s American diners, whilst mesh grills and illuminated icons added a modern twist, and timber panelling helped to create a sense of warmth throughout the space. Whether it’s a relaxed and comfortable stay or a quick coffee and cake –the spaces deliver a refined and contemporary design with a hint of playfulness.”

ENERGY EFFICIENT DISPLAY

Using optimised display equipment is another way to help drive significant sales, whilst effectively balancing the dramatic energy cost increases that businesses have witnessed in recent months, say sector supplier, Fri-Jado.

This potential uplift in sales, combined with an effective way to manage energy consumption, is seen as a win-win situation for operators when planning a redesign, and with grab and go foods often being served throughout the day, hot and cold display equipment can be some of the most energyhungry appliances. As such, including the latest efficient technology and sustainable equipment in a redesign or new fit-out can help a business to achieve savings in the long run.

“We design our counters and display equipment to be ‘all about the food’,” says Gary

Thacker, sales director at equipment supplier, Fri-Jado UK.

“Of course, creating the perfect storage conditions and reducing energy consumption is crucial for front of house equipment, but if the customer is unable to clearly see and be tempted to purchase the food within, then sales won’t achieve their full potential over the life of the unit. Our equipment portfolio has been designed to display food in the most irresistible way, while innovative, patented technology gives the operator the peace of mind that their customers can enjoy their food just the way it was intended.

“Our Modular Convenience Counters (MCC) are the perfect example of our commitment to achieving the best. Having undertaken extensive research and development directly with operators, we have combined the latest state of the art airflow technology, with standout design and remarkably thin shelves to create a range of modular hot and cold counters that really do put food in the spotlight.

“This range uses several innovative green technologies to deliver impressive savings. Take our cold counter. Using eco-friendly refrigerant, R290, with its low global warming potential (3GWP), combined with our patented OmniCold low-velocity air flow, the unit delivers precise holding temperatures, with minimal energy consumption. What’s more, our MCC Cold cabinets are some of the only models on the market to be certified to a 3M1 standard.

“Giving extra peace of mind to operators, the classification demonstrates that the MCC Cold units are tested to climate class 3 (24°c ambient up to 60% relative humidity) and product class M1 (product temperature range -1°C - +5°C). This classification is representative of the conditions the equipment is likely to face when in a busy front-of-house environment.

“The technology is equally as impressive in the Fri-Jado MCC hot units. Using our patented Hot Blanket holding system, air curtain technology and hot air recycling per shelf, the units achieve ongoing energy savings of up to 40%.

DESIGN & FIT-OUT

“What is more, the MCC range is constructed from high-quality, durable components, extending the operational life of the units. When the appliances reach the end of their usable lifecycle, they are up to 99% recyclable – further helping the environment in the process.

“The technology found in the OmniCold and Hot Blanket holding system is not only designed to be efficient, but also to keep foods fresher for longer by preserving optimum conditions. This has been shown to have a substantial effect on the quality and on amount of food waste, something that proves to be good for the environment and for profits too.”

OPTIMISING SPACE AND ENHANCING SALES

“A crucial element to enticing customers to purchase sandwiches and popular food to go items is making foods look irresistible. Whether a site uses eye-catching packaging or writes tempting menus, the purchase decision will ultimately rest on how easy it is for the customer to see the product,” adds Gary Thacker.

“The Fri-Jado MCC range has been designed to offer a complete 360° view of your foods, providing up to 30% more display surface and up to 75% more product visibility with the highest TDA (Total Display Area). For even greater display capability, the MCC Cold uses slim, transparent, and adjustable shelves which appear to be floating, creating the ultimate food experience for your customers.

“Featuring a new ultra-slim and ergonomic shelf design, the MCC range puts the food in the spotlight and is available in several formats and sizes, including self-serve, serve over, standalone or inline configurations to help meet the bespoke requirements of each site.”

FASHION MEETS FUNCTIONALITY

Furniture is another key aspect to store fit-out, being far more than just functional, say sector supplier, Trent Furniture. It tells the story of your venue and creates that all-important first impression for your customers. From the layout to the design and style you choose, your customers can tell a lot about your venue from the moment they enter, and with

food to go more available than ever, it’s even more important to set yourself apart from your competitors, they argue.

“This means it’s worth giving furniture some serious thought. When done well, your layout and furniture can turn one-time visitors into repeat customers, maximising the number of people you can accommodate and giving you the edge over the competition. All of this can help your business grow and ultimately add to the bottom line,” says Sarah Gechie, furniture specialist at Trent Furniture.

“When it comes to designing and furnishing your venue, it’s important to choose furniture that reflects your brand and appeals to your target customer base. After all, the furniture you install plays a key role in creating your identity by signifying what you are all about and the type of dining experience you offer.

“This is something that has been executed with huge success at Hickory’s in York. With a menu featuring an extensive selection of American inspired dishes including burgers, hotdogs, buffalo wings and shakes, they designed an interior representative of the typical 1950s American Diner. With bench seating and chairs supplied by us, they implemented an iconic red and white colour scheme, contrasting piping and deep padded booth style seating.”

Of course, there are practical elements to consider alongside aesthetics and style, acknowledge Trent. Whilst storage, maintenance and functionality may be a less exciting topic of conversation, there is no doubt that they are crucial factors when it comes to your outlet’s furniture.

“Stackable furniture gives maximum flexibility when furnishing a space in the food to go market as it eliminates issues you may have with storage. It’s likely you won’t need all of your furniture out all of the time. Stackable furniture is often lightweight and easy to move around. This is a game changer when it comes to re-inventing your layout or catering to different sized groups of customers,” explains Sarah Gechie.

“Another important factor to consider when thinking about furniture is maintenance. A melamine tabletop is easy to keep clean, durable and hygienic. But if you can’t resist the beauty of natural wood products, make sure they are coated with a protective lacquer and only use recommended cleaning products. There is nothing worse than a sticky table

smeared with the last customer’s leftovers! Set yourself up for quick turnarounds where surfaces can be sanitised and ready again in no time at all. The same goes for seating. Our specialists at Trent Furniture recommend metal, wood, or plastic chairs, but if you love the idea of padded seats and upholstery, then a faux leather or vinyl can be both pretty and practical.

“The recently refurbished Buffer Stop Café at Kirklees Light Railway (pictured), for instance, manages to achieve both charm and functionality with the Bella Chair from our range. This popular family visitor attraction that hosts special events throughout the year, chose Tolix-inspired seating. The Bella Chair is contemporary in style and made of high quality steel, while also being easy to clean and fully stackable, proving that furniture can be functional, sustainable and stylish.”

SUSTAINABLE STYLE

In a time when we are all doing what we can to reduce our carbon footprint, ditching the use of plastic straws in the hospitality industry simply isn’t enough anymore. Customers expect positive action to eliminate single use plastic and they want to see responsible operators finding innovative ways to reduce food waste and committing to investment in more energy efficient equipment. But how does this affect the interior design and furniture of your business? Well, first of all, it influences where you buy furniture from. Always source your furniture from a reputable and responsible supplier, advise Trent. Wooden furniture should be eco-friendly, and you can look for the recyclable symbol when it comes to plastic or polypropylene products.

The new polypropylene range from Trent Furniture, for example, has been designed for commercial use. This means it has been created with longevity and durability as a priority, but it has also been designed with environmental impact in mind. Developed to be able to stand the test of time, the products are strong and robust. But as is the case with all furniture,

From 8 DAYS INFINITY to

We are making food packaging circular

Packaging plays a key role in protecting the quality and freshness of food products.

But did you know that the average lifespan of a food tray can be as little as 8 days...

– from the day it is produced to the day it is disposed by the consumer? This is a waste of resources and as a leading supplier of food packaging, we are on a mission to change that.

In a circular economy, food trays are made from recycled material which after use can be recycled into new food trays of the same quality – in an endless number of cycles.

At Faerch, we are leading the industry in making food packaging truly circular – it is not a vision, we have the technology to take action. And so we do.

The Faerch team are available to discuss the circularity of your food packaging, please get in contact with the sales team at ukely@faerch.com, to discuss how we can work together to make your packaging truly sustainable.

@faerchgroup Faerch Group

SCAN WATCH SHARE

DESIGN & FIT-OUT

eventually it will require replacing, so this range of chairs is environmentally manufactured and fully recyclable.

One thing is certain, furniture designed for contract use in a busy hospitality environment is going to last much longer than a similar chair or table which is intended for a home setting. So, not only is it kinder to the environment to invest in durable contract furniture, but it’s also better for your bank balance when you’re not having to replace your furniture six months down the road, claim Trent. And if you want to go even further to reduce your carbon footprint, you could consider upcycling your existing furniture with new fabric rather than replacing it altogether.

“Sustainability is extremely important to all of us,” says Robert Price, Trent Furniture’s managing director. “That’s why we introduced our re-upholstery service. Sometimes the bones of a chair are in perfectly good condition, but the upholstery has seen better days. We have the skills and equipment at our factories to be able to reupholster your old chairs and give them a brand-new lease of life.”

PICKING UP THE TAB

Making your funds go further is not as simple as finding the cheapest deal and squeezing as

much furniture into the space as possible, feel Trent. This might seem like the obvious way to achieve the best return on investment, but the reality is it will make the space feel cramped and uninviting, so risks having the opposite effect of driving customers away, they warn.

Instead, start by taking measurements of the space and sketch out a simple floorplan. Hiring a professional designer can be pricey, so you can really optimise your budget by doing this yourself. Visit similar establishments for ideas and don’t forget that the internet is packed with useful design resources too.

A good place to start is by deciding whether round or square tables work best, they advise.

If you are starting from scratch, then compact furniture pieces and tables with round tops and smaller dimensions can often be more cost-effective and help to make the most of a small area.

Tabletops come in all sizes but they don’t need to be huge for casual dining, so between 60cm and 70cm is perfect for a food to go environment, suggest Trent. If you already have furniture but are looking to refresh and re-invent your venue, then you don’t have to spend a fortune to create a brand new look –simply replacing the tops of your tables can completely transform a space.

PUTTING IT ALL TOGETHER

“When you have an idea of what you want, contact furniture suppliers to ask for a quote. A furniture supplier that deals speci cally with contract furniture is likely provide better value for money. They might o er packages and bulk discount deals, so ask them about any special o ers,” says Sarah Gechie.

“If funds are tight, then o the shelf furniture will be much more coste ective than having bespoke furniture manufactured and installed. And it doesn’t mean to say you will be limited in options. Trent Furniture have an in-house upholstery team for their seating range, so you can choose a frame and customise it to suit your interior. From fabric choices to wood nishes the options are endless.”

Furniture that can be used both indoors and outdoors is a clever money saving solution for operators and an e cient way to optimise the budget, the company point out.

“Budget and sustainability were two of the main drivers behind developing our ‘Indoor-Outdoor’ range,” adds Robert Price. “Made from recyclable materials, it also o ers excellent value for money.”

Flexeserve at Restaurant & Takeaway Innovation Expo

The Queen’s Award-winning innovator in hot-holding, Flexeserve, brought its equipment and expertise to the recent Restaurant & Takeaway Innovation Expo, held at ExCel London in October. This was the company’s first appearance at the Expo, offering visitors a chance to see how its innovative hot holding can drive kitchen efficiency, reduce food waste and enhance satisfaction for food delivery customers.

Flexeserve director of customer experience, Warwick Wakefield, said: “We were excited to be exhibiting at the expo for the first time. It was amazing opportunity for operators to explore our unique technology and tap into the knowledge of our expert team.”

Flexeserve’s team of hot-holding specialists were on hand to field questions on culinary, packaging, technical and in-store operations, all of which are vital for an optimised hot-holding operation, feel the firm, and which are covered by what they claim is the industry’s only all-encompassing hot holding service - the Flexeserve Solution - the company demonstrating how true hot holding can optimise your operations whilst helping you to sell more (and waste less) hot food.

“With our equipment and expertise, we’ve helped many major brands and independents to change their game – transforming the way they make and serve hot food,”added Warwick Wakefield.

“Visitors got hands-on experience of what our hot holding can deliver, both front and back-of-house. Our mission is to advance the world of hot

food to go, and we believe this area of the market has yet to fully tap into the potential of hot holding.”

On show was the Queen’s Award-winning Flexeserve Zone, and the front and back of house Flexeserve Hub. The latter is a high capacity hot-holding unit perfect for both busy kitchens and operators with food models such as delivery, pickup, takeaway and drive-thru, say Flexeserve. With the ability to hot hold a range of hot food at volume, Hub is helping to transform product quality and operational efficiency.

“With our latest innovation, Flexeserve Hub, and the advice we deliver through Flexeserve Solution, operators can improve efficiency and food quality – to the benefit of your customers, your team and you,”explained Warwick Wakefield.

“We’re delighted to also be able to relieve pressure on the kitchen, Hub functioning as a hot staging area for cooked ingredients, as well as hot holding ready to go products and entire food orders. This means your team can cook more outside peak service times.

“Flexeserve Zone is unique in its ability to accurately hot hold food at different temperatures within the same unit. This has driven the evolution of the UK hot food to go market for several years, embraced by many well recognised brands from Pret to Sainsburys. Indeed, we have helped transform hot food to go for an impressive list of customers, including Amazon, Gregg’s, Circle K and M&S.”

Vegan, plant-based, meat-free and free-from Vegan, plant-based, meat-free and free-from

CONFUSION

There is a confusing range of terms ranging from vegan, meatfree and plant-based to free-from. Generally, we are familiar with the terms “vegetarian” and “vegan”, and we understand that vegetarians will eat eggs and dairy products whereas vegans are much stricter and will not eat any products which contain any meat, fish or products from animals such as eggs or dairy.

But have you heard of any of the following terms? Cheegan, reducetarian or seagan? It has become very confusing with a range of new words used to identify the range of diets within the vegan, vegetarian and plant-based range.

The term “vegan” was adopted in 1944 by the founders of The Vegan Society and the definitions is as follows: “Veganism is a philosophy and way of living which seeks to exclude - as far as is possible and practicable - all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose… In dietary terms it denotes the practice of dispensing with all products derived wholly or partly from animals.”

Those who follow a vegan way of life are committed to a lifestyle which does not allow animals and animal products to be exploited in any way. When a consumer sees a vegan product, they will naturally expect that this product is free from meat and any derivatives of meat. If a consumer has a milk or egg allergy, they should expect that vegan products will be safe to eat.

ALLERGEN CONSIDERATION

It is well known that allergy sufferers sometimes feel awkward asking questions, wanting to check the allergen chart or speak to a manager, particularly if they are young – 16 to 24 years of age. They may order food which they think is safe without checking the ingredients or allergen content assuming the product will be safe. This is particularly relevant when talking about vegan products.

The vegan market should not be aimed at the allergy consumer, and whilst we would assume that the product is free from milk and eggs, the Vegan Society certified products allow traces of or “may contain” milk and eggs. “May contain” refers to an unintentional cross-contact of other allergens during the production process. Vegan products are aimed at a different consumer group than allergen consumers.

BACKGROUND

Jacqui McPeake (pictured) has worked for over 35 years in the catering industry, with ten years as head of catering at Manchester Metropolitan University with 36,000

students and 4,000 staff, and where she and the team had a responsibility to ensure that they could cater for a wide variety of diets on a daily basis. The changes implemented ensured that allergen management became part of the team culture, winning them Catering Team of the Year 2017 specifically for the work they had undertaken on allergen management. Her company – JACS Ltd – now provides interactive Allergen Awareness Wokshops, HABC allergen training and presentations, as well as audits as part of the National Accreditation Scheme.

It was highlighted recently due to the Celia Marsh Pret a Manger case (when Celia died after purchasing a vegan product in Pret a Manger) that even though a product is labelled as vegan, the manufacturing process may carry a risk of cross-contamination. It was identified that the product should have contained coconut milk, and during the manufacturing process cross contamination of dairy milk with the coconut milk caused the reaction.

We

have all seen a massive increase in the trend

towards plant-based and meat-free food,

but what do such

terms really mean? Jacqui McPeake provides some clarification.

The actual details of this case are quite complicated, but in this situation “never assume” is good advice.

GUIDING CHOICE

Products which are identified as vegan, vegetarian, plant-based or meat-free are used to help the customer when choosing their products and are known terms, not food safety claims.

If a product states “allergen-free”, the product must have undergone suitable robust checks to confirm the absence of allergen(s) stated. If the product subsequently causes a reaction, then this should be reported to the local EHO or Trading Standards as this is a false claim under Trading Standards Law. An example of a breach in Trading Standards Law is when a consumer relies on a description such as an ingredient label, and the information is incorrect.

“Free-from” products are a familiar sight within most supermarkets. However, this terminology is also confusing. Freefrom products are not allergen-free, they are only free from those allergens listed on the packaging. The message is to read the ingredient label even though the branding suggests the product may be “safe”. This lack of understanding caused the tragic death of Raffi Pownall when his father bought a chocolate bar which was gluten-free but contained milk powder.

Plant-based and meat-free are familiar terms in the supermarkets and on restaurant menus. The British Standards Institution (BSI) have been working on this terminology to clarify

the meaning of this type of product. The definitions of meat-free and plant-based vary; some descriptions state that products consist of mainly plants or another definition states made with few, or no, animal products. Clearly, the range of definitions are ambiguous, a “plant-based” diet often indicating the consumer is choosing plant-based food for a healthier diet, rather than ethical views on meat consumption.

A national survey was conducted by The Vegan Society in 2020 across a sample of 1,000 people across the UK. The results confirmed that…

● 64.1% of the public believe that the term “plant-based” means the product contains absolutely no animal products (i.e. vegan).

● 26.9% of the public believe that the term “plant-based” means the product may contain small amounts of milk and/or eggs.

● 9% of the public believe that the term “plant-based” means the product may contain small amounts of meat.

The survey also looked at which of the two terms – vegan and plant-based – the public preferred, and found that 52.8% of consumers preferred “vegan” and 47.2% preferred “plant-based”.

The survey also concluded that consumers want clear and accurate labelling so that they can make informed decisions about the product they are purchasing (Attest consumer survey for The Vegan Society – (‘Food labelling’) of 1,000 GB adults –conducted 2-3 September 2020).

Although there have been changes in trends towards vegan and plant-based products, they are not suitable for consumers with food allergies and intolerances.

NEW TERMINOLOGY

The Food Standards Agency have introduced new terminology to describe consumers who have allergies, intolerances, and coeliac disease. They are known as FHS consumers (Food Hypersensitive Consumers), and the number of FHS consumers is increasing - at least 20% of the population, and it is important that products are available for this group of consumers.

It has been noticeable in supermarkets that free-from product ranges have reduced in favour of vegan/plant-based/ meat-free which are currently more commercially viable. The FHS consumers are very loyal and if they find products which are suitable for their diet, they will continue to buy that product and will also share their delight with others. The FHS consumers are very active on social media and if they like something they will share it on Instagram, Facebook and in their blogs. Remember that these are different consumer groups with different dietary needs.

The message is that products must be clear on which category they fall under and the ingredient label must be accurate. The consumer must know exactly what type of product they are purchasing. In order to be inclusive, a product which is plant-based, vegan with no milk or eggs will make a range of customers happy!

Natasha’s Law – a year on ALLERGEN LABELLING

A year on from the introduction of Natasha’s Law, which requires food businesses to include full ingredients labelling on prepacked for direct sale foods, new research from online training provider High Speed Training has found that only 47% of people trust that the manufacturer or premises serving the food has correctly identified all of the allergens in the product.

Natasha’s Law, which came into force on the 1 October 2021, was proposed after the tragic death of Natasha EdnanLaperouse, a 15-year-old who died in 2016 after suffering an allergic reaction to sesame seeds that were baked into the dough of a baguette. The sandwich did not have any allergen advice on its wrapper as it was prepared on the premises. At the time, this was not required by law.

Natasha’s Law requires food businesses to include full ingredient labelling on prepacked for direct sale foods - products packed on the same premises from which they are being sold.

Common foods that can fall into this category include sandwiches, salads and pies sold from the premises in which they are made.

A year on from the Law coming into effect, High Speed Training has conducted a survey exploring the impact the changes in legislation have made. The survey of over 1000 UK adults found that less than half (47%) of respondents trust that the manufacturer or premises serving the food has correctly identified all of the allergens in the product, highlighting the need for food businesses to do more to reassure their customers (based on research commissioned by High Speed Training in September 2022, carried out by Google Surveys of 1,000+ UK representative adults).

The survey also found that only 37% of respondents felt that they are more aware of food-based allergens now than they were a year ago, demonstrating that overall knowledge of allergens is still relatively low.

When asked if they could name any of the 14 allergens that food businesses must declare under UK law, a huge 53% said they wouldn’t be able to name any, with a further 20% only being able to name between one and three.

Tash Blythe, food and drink learning designer at High Speed Training, said: “Since Natasha’s Law was introduced, we have seen high numbers of businesses and individuals taking our Allergens Awareness course, as premises worked to ensure that they were compliant with the new regulations.

“However, these results clearly show that there is still work to be done to educate both businesses and the general public on the importance of allergens and their clear labelling, and to help build the trust of customers and consumers.

“In the UK, an estimated two million people are living with a diagnosed food allergy (FSA data), so it is vital that everyone is aware of the potential dangers of mislabelled products. We would urge all businesses and consumers to increase their knowledge of allergens and understand how to safely label and identify their presence in products.”

The Sandwich & Food To Go News Annual Directory will be published in Spring 2023 and distributed to the industry throughout the year. It is mailed to subscribers, BSA and Café LifeTrade Association members and also promoted at trade

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The bigger picture

Rising costs and supply chain issues, as well as increased energy and labour costs, look set to threaten the food and hospitality sector for some time to come with operators needing to think carefully about the ingredients they use, plan ahead and maintain good communication with their suppliers.

in food prices. Some of the price rises are due to tighter agri-commodity markets and energy costs as a result of the Ukraine war while some of the cost pressures are due to higher labour costs,” confirms Mark Lynch, partner at corporate finance house to the consumer industries, Oghma Partners, when commenting on recent ONS data that revealed strong increases in food prices which is impacting energy intensive production models.

While ‘don’t sweat the small stuff’ is usually sound advice, in the current market a focus on making relatively small changes to purchasing habits can make a real difference, says Lynx Purchasing’s Rachel Dobson (pictured).

UNDER PRESSURE

Popular location, The Magic Bean, closed in Solihull recently, just eighteen months after opening. The café owner, Katie Washbourne, told the Birmingham Mail, that their energy bills were now “ridiculous” after rising from £280 to a massive £1200 per month. “With the price hikes, it got to the point where we couldn’t keep passing on the price to the consumer. Our electricity bills were ridiculous, we were told we weren’t entitled to government help for them, because we were in a contract,” she said.

Steve Magnall, director, and co-owner of Two Magpies Bakery also sounded the alarm, telling business rescue and insolvency services firm, CompanyDebt: “Costs are soaring in all areas – energy, ingredients, packaging, everything, and we’re quite nervous as these increased costs are obviously eating into our profits. We’ve seen our energy bills rise from anywhere between 127% in one location to 400% in another.”

“ONS data flags the strong increase

“The food industry is going through a challenging period and without these price increases, many companies would not survive. Highly energy intensive production models, as in bakery and biscuits, are particularly challenged by both input cost and energy cost pressures. On the plus side, any positive resolution to the Ukrainian war and more accessible harvests could see a reversal in cost trends in 2023.”

Rachel Dobson of buying specialists, Lynx Purchasing, further outlines the specific challenges now being faced by food businesses. “The most recent official inflation figures show the scale of the challenge facing the sandwich and food to go sector as their costs continue to rise. While the cost to consumers of out of home meals increased by 10.4% year on year, the cost of takeaway meals was up even more, at 11%,” she reports.

“With many takeaway businesses already operating on tight margins, as inflation pushes up the purchasing costs of food and drink, operators are less able to absorb these costs than some other sectors of the eating out market. This means having to pass on price rises to customers who are already feeling the pinch economically, which in turn makes them more likely to cut back on

a morning coffee and pastry, lunchtime sandwich or takeaway meal.

“The impact of high inflation, along with increased labour, energy and transport costs, and lower consumer confidence, are all part of the ‘big picture’ that operators have no choice but to endure until well into 2023 at least.

“Operators have welcomed news of government support for businesses with energy costs across the winter, but will be concerned that there is no guarantee that support will extend beyond a few months, while the Bank Of England is forecasting that high level of inflation will continue throughout next year at least.

“So, while ‘don’t sweat the small stuff’ is usually sound advice, in the current market a focus on making relatively small changes to purchasing habits can make a real difference to margin and profits for businesses.”

Tips to improve buying discipline

● Buy the most cost-effective pack size, whether a box, case, or tin.

● Check orders carefully, report incorrect or damaged goods to the supplier, and ensure that your account is credited.

● Avoid delivery charges by meeting minimum order amounts.

● Be organised, plan ahead and order in good time.

● Avoid last-minute purchasing, so you order from the correct supplier at the agreed price.

Jackie Wilson (left) and her business partner, Sheila Petrie, have owned Upperkrust on Upperkirkgate in Aberdeen for 15 years – in fact, it’s become a bit of an institution - telling the Press and Journal at the end of August that rising electric prices were proving to be a “real dilemma”. Not only were they seeing energy increases, but food ingredient costs were spiralling up too.

“I don’t know what we are going to do,” Jackie Wilson told the newspaper. “I think we are going to have to start wearing head torches and have candles with a bbq out the back... Every time I phone an order the prices are increasing and sometimes it’s double… We’ve put our prices up as much as we can to try and cover it, but costs keep going up. I’d need to charge £30 a sandwich to cover costs.”

When Sandwich & Food to Go News were in touch with Upperkrust more recently, Jackie Wilson said that they were still facing a massive increase, with their electricity bill from the

The latest edition of the regular Lynx Purchasing Market Forecast - which combines official inflation data with exclusive insight from the range of specialist catering and hospitality suppliers Lynx Purchasing works withprovides detailed information on pricing trends over the crucial coming months Staple products such as wheat, dairy, meat, fish and fresh produce are all affected by rising prices and supply disruption, as are most nonfood supplies, it reports, so operators should budget as best they can for continued price increases. Product areas highlighted for particular mention in the latest edition include the following.

Poultry

The continuing impact of avian flu means that all poultry suppliers face additional challenges to meet demand, over and above the impact of generally increased costs. Turkey, which sees an annual spike in demand, is likely to be particularly impacted in terms of price.

Potatoes

This summer’s drought across much of Europe raised serious concerns about the size and quality of the 2022 potato harvest, and growers are reporting that the weather has had a significant

first of November set to be four times what it was. “Every order you place from day to day has increased prices; it’s hard to keep track,” she added. “Before, you’d place an order and receive it at the price agreed. Now, we have to check every order placed to check for increases. It’s crazy. Yes, we could substitute for cheaper products, but we will not compromise our quantity and go down this line.

“Somehow, we will manage and come out smiling at the other end. After all, we’ve survived a pandemic, haven’t we? This, in many ways is worse. We will work hard, hold our heads up, and battle on, and fingers crossed we will survive this too. We love our business and are so proud of what it’s become. We were a lifeline to many living on their own through the pandemic who had no one to speak to. Upperkrust is very much part of the community, not just a sandwich shop. We are an institution where people come for a cheer me up, good food and a chat.”

impact on both the quantity and quality of the new season’s crop. As well as fresh potatoes, this will see price increases for frozen and chilled products, such as chips and roast potatoes.

Canned tomatoes

Widely used in catering, there are material shortages of canned tomatoes, and suppliers are seeing some previously agreed contracts cancelled. Availability will be a key issue, and where there are supplies, operators should expect significant price increases.

Dairy

Dairy producers have struggled to fully pass on the significant increase in costs, and as a result many have cut back on production. This has seen prices for milk, butter and cheese, as well as cream used for food manufacture, rise sharply this year, although the situation is now more stable. Egg supply is also impacted by avian flu.

“We’d advise building some flexibility to menu planning where possible, and to be aware that whether it’s turkey for a Christmas-themed sandwich, or fresh veg for a healthy, warming takeaway soup in January, the most popular products are likely to be the same

products every operator is ordering,” Rachel Dobson adds.

“While there’s no escaping price increases, keep talking to suppliers and keep menu descriptions flexible wherever possible. Keeping suppliers in the picture and letting them know in good time about order levels, is a better strategy than placing last minute orders for stock that may not be available.

AGILITY, CREATIVITY AND SUPPORT

How catering teams demonstrated agility and creativity when it came to food service delivery during the pandemic was truly commendable, acknowledge food procurement and supply chain management company, allmanhall. However, the ongoing staffing crisis being felt so acutely across the industry is leaving many teams struggling to find enough chefs and expertise able to make such lowcost, flexible innovative adaptations to menus, they also observe. This is a real problem as now more than ever before, the ability to adapt both processes and menus is essential, they point out. Only when the producer input and output prices soften and become lower than CPI (consumer price inflation) will

RECIPES AND MENUS

Using smart and effective recipe and menu engineering can make a big difference when it comes to food costs. Without changing the offering, costs can be reduced by…

● Following the seasons

● Flexing your recipes

● Swapping brand to own label where appropriate

● Considering the drained weight of tinned goods

● Increasing in-house production

● Making use of technology

SUPPLY CHAIN MANAGEMENT

How the supply chain is managed can definitely help to ease food inflation costs. There are three different things to focus on. Your approach to…

● Tendering

● Operating dual supply

● Consolidating your suppliers

Range management

Undertaking a review of product lists can enable you to achieve focused buying lists, comprised of the products needed to operate effectively and reducing your‘tail’ (the lesser needed/non-essential items). Sometimes a more focused approach can make small savings very quickly. What’s your cost to serve?

This is the cost for a supplier to make a delivery. It can be brought down by limiting the number of deliveries you

food inflation start to reduce, feel the company.

They were recently asked if there is a particular food group that is becoming so cost ineffective that many catering teams are deciding not to put it on menus anymore. Their response was that it is evident that price surges are meaning that even staple meat products such as minced beef are rising significantly. Some caterers are completely removing beef from their menus as a result, as well as a rising awareness of beef’s carbon impact, it is claimed. And whilst cuts of meat like chicken and pork remain on the menu, they are being served less often. Switches are being made to plant-based

have each week or by increasing the value of each delivery. The other thing you can look at doing is reducing the need for your supplier to split cases, which again brings down your cost to serve.

OPERATIONAL PRACTICES

Now is a good time to revisit how your catering team is operating, with a real focus on the financial outcomes. There are three key areas to look at… Multi and upskilling your team to increase efficiencies

By reviewing and improving your team’s skills it is possible to enhance kitchen practices and impact costs. Also, a chef who is skilled and motivated will be willing and able to cook food, which can be more cost effective than using prepackaged products. Whilst training may feel like an unnecessary expense, a costbenefit analysis will show the results will soon pay you back.

Waste reduction

As well as an environmental issue, food waste can be a big cost. Whether this is kitchen waste or waste from meals, addressing it can save money and support more sustainable practices.   Equipment

Using modern equipment can really drive cost efficiencies. When did you last consider your capital investment strategy with regards to equipment? Like spending on training, the benefits could quickly outweigh the outlay.

recipes, with the benefits being cost, health and environmental. Indeed, plant-based alternatives are often a cheaper option than meat and can have a longer shelf life too (the latter helping with food waste reduction; vital to ensuring food spend is efficient).

Product availability may also be causing concerns for catering teams needing to manage allergens and special diets, and there is a concern that chefs will be forced to reduce or change fresh quality ingredients, impacting variety and choice in menus, note allmanhall.

Thus, it is vital that caterers have information about which products are stable and which are volatile when

it comes to price movement, they advise. Having a greater proportion of stable products making up menus will make it easier to manage and predict the impact of rising prices, the company propose.

Typically, stable products are negotiated annually (solid pack apples, for instance), whereas volatile products fluctuate more frequently (butter, bacon etc). However, even for stable products, now may be the time to ensure you have them in stock, before further price rises or product shortages, and especially if your menu is to become even more dependent on them, add allmanhall.

At the same time, there will also be products and categories where price decreases can be, or have been, negotiated by procurement companies such as allmanhall (even during these times of high food inflation and fluctuations). For example, the firm report that they have not long successfully completed negotiations with their fish and seafood supplier for lower prices. This, in turn, is being communicated to their clients so as to help guide their menu planning at a point when other prices are on the rise. Therefore, whilst caterers continue to face cascading challenges, expert support has never been so important, feel allmanhall.

“We aim to help our clients in these testing times, be it by negotiating down proposed price increases, advising on product alternatives and range management, or mitigating risks,” says Hayden Hibbert, their client relationship director.

There is a harsh spotlight on caterers who don’t have good procurement practices in place as without these practices, the impact of chefs working tirelessly to cost recipes, source the most cost-effective ingredients, manage portion and waste control, is diluted. In order to cope, the three key areas caterers need to be focusing on right now are their supply chain and procurement practices, operational practices and their recipes and menus, the company advise.

EGGS – A LUXURY?

“It has been the worst the last two years, but specifically this year in my entire working time with eggs, I have seen that the situation is completely out of control in terms of egg supplies to industry. I classify the current situation as ‘Covid’ of hens,” reports Pankaj Pancholi, director of Leicester-based Just Egg Ltd.

“BFREPA (British Free Range Egg Producers Association) estimates that the total amount of laying hens taken out of production due to the HPAI (Highly Pathogenic Avian Influenza) epidemic 2021/2022 were as follows.”

Kingdom’s chief veterinary officer, the government announced in a press statement at the end of October. The housing measures legally require all bird keepers to keep their birds indoors and to follow stringent biosecurity measures to help protect their flocks from the disease, regardless of type or size.

The order will extend the mandatory housing measures already in force in the hot spot area of Suffolk, Norfolk and parts of Essex to the whole of England following an increase in the national risk of bird flu in wild birds to very high.

Over the last year, the United Kingdom has faced its largest ever outbreak of avian influenza with over 200 cases confirmed since late October 2021. The introduction of the housing measures comes after the disease was detected at over 70 premises since the beginning of October, as well as multiple reports in wild birds.

Free-range 1,134,350

Colony 1,197,000

Breeders 14,300

Organic 24,000

Pullets 156,000

TOTAL 2,406,650

“This has a profound impact on the supply chain. We were importing from the EU at a reasonable rate to keep our customers supplied with egg products until the change in government and appointment of Liz Truss as our PM and the ambitious budget, which resulted in our sterling falling to an extent that we were unable to buy egg from EU countries either. Since then, we have never recovered from the shortage of raw material, as we saw more and more cases of AI in October wiping out more layers and getting worse as the days pass by.

“We have increased our prices to our customers but cannot keep increasing the price of our egg products as the raw material price being offered to us is not tenable and we cannot keep passing the increases to our customers to a point that a sandwich, or any product using eggs, becomes impossible for sale to the general public.

“As a business, we have started to ration our customers with the raw material we have, but a point has now come where we are at standstill due to unavailability of eggs in the market at a reasonable price. Do we increase the price once more? I don’t want to, as egg is a basic, affordable and highly nutritious protein, and not a luxury commodity. The current market situation may force us, but will we have buyers?

“I have also been told by my customers that they will take out all egg-based sandwiches temporarily until the price starts to ease. This situation is worrying, as an egg-based sandwich is the most basic sandwich in a range, and in the current climate of cost of living, we should be offering basic sandwiches at a reasonable price and not to make a ‘luxury’ item.

“I believe the industry is considering vaccinating the hens in order to save them from AI, and may be that will be the answer going forward, but for the next few months the situation will worsen before it starts to improve. Only time will tell. Truly this is Covid for the poultry community.”

Mandatory housing measures for all poultry and captive birds were introduced to all areas of England from 00:01 on Monday 7 November, following a decision by Christine Middlemiss, the United

“We are now facing this year, the largest ever outbreak of bird flu and are seeing rapid escalation in the number of cases on commercial farms and in backyard birds across England. The risk of kept birds being exposed to disease has reached a point where it is now necessary for all birds to be housed until further notice,” said Christine Middlemiss.

“Scrupulous biosecurity and separating flocks in all ways, from wild birds remain the best form of defence. Whether you keep just a few birds or thousands, from Monday 7 November onwards you must keep your indoors. This decision has not been taken lightly, but is the best way to protect your birds from this highly infectious disease.”

The new housing measures build on the strengthened biosecurity measures that were brought in as part of the Avian Influenza Prevention Zone (AIPZ) earlier in October. The AIPZ means that all bird keepers need to take extra precautions, such as restricting access for non-essential people on site, ensuring workers change clothing and footwear before entering bird enclosures and cleaning and disinfecting vehicles regularly to limit the risk of the disease spreading.

The statement added that the UK Health Security Agency also continues to advise that the risk to public health from the virus is very low and the Food Standards Agency advice remains unchanged, that avian influenzas pose a very low food safety risk for UK consumers. Properly cooked poultry and poultry products, including eggs, are safe to eat.

In reaction to this move, a BEIC (British Egg Information Council) spokesperson stated: “We are pleased that the government has taken action to protect the health of hens by ensuring they are temporarily housed. We are proud of the high standards of British free-range farms and, alongside the housing order, we will continue to work with producers to maintain the highest standards of biosecurity to ensure that birds are protected from avian influenza.

“All free-range hen houses are designed to stock birds in the same numbers as barn hens, who live permanently inside similar barns. Birds are free to roam around the house and have nesting boxes, perching areas and scratching areas. They have continuous access to feed and water. Producers will be spending time with their birds and will make sure they have some additional activities, for example hanging items like hay nets for them to play with, to ensure that their welfare is not affected while they adapt.”

Combined shows plan closer association

The UK’s hospitality and foodservice industry gathered at ExCeL London back in September for the return of lunch! (aimed at the café, coffee shop and food to go sector), Casual Dining (aimed at the restaurant, pub and bar sector) and Commercial Kitchen (aimed at executive chefs and decision makers from professional kitchens).

MAJOR DRAW

The combined events also saw the introduction of anchor brand, THE Food Shows London with the aim of bringing these three industry leading shows closer together.

On the 14 and 15 September 2022, the co-located food shows became the epicentre of innovation and inspiration for leading chefs and decision makers from pubs, restaurants, food to go, coffee shops, retailers and other business professionals across the nation.

Helping to shape the future of the food and drink sector, the events attracted over 8,200 attendees, including senior decision makers from Azzurri Group, BaxterStorey, Big Table Group, Bourne Leisure, Burger King, Caffè Nero, Compass Group, Costa, Dishoom, GAIL’s, Galvin Restaurants, Greene King, Greggs, Hall & Woodhouse, Hilton Hotels, ISS, itsu, John Lewis, KFC, LEON, Liverpool Football Club, M&S, Marstons, McDonalds, Sainsbury’s, Tesco, Virgin Atlantic, and more.

Visitors from across the country were able to meet with over 600 exhibitors ranging from food to go, alcohol, drinks, tech, packaging, kitchen design and equipment. As well facilitating important business deals, the three shows featured a comprehensive seminar programme (across eight theatres). All-important

insights for recovery and growth were shared, as well as inspirational stories and updates from industry leaders.

Chris Brazier, group event director commented: “It was amazing to see so many leading brands within the foodservice and hospitality sector connect with important decision makers, buyers, chefs, and retailers over the two days.

“Innovation was well and truly on the menu. The number of new products on offer was incredible to see...as well as taste and smell! Thank you to our amazing speakers for sharing their inspiring insights across the three events, especially after years of uncertainty and challenges in the industry. And of course, thank you to all our visitors, our exhibitors, partners and associations, we couldn’t have done it without you. We look forward to seeing you again next year on 27 and 28 September.”

OPTIMISM

Business optimism was widespread among visitors, exhibitors, and speakers across the show floor, with many sighting the show as the “best” they go to and a “must-attend” for the industry. Many who visited the shows together enjoyed the opportunity to discover even more brands (catering to different business areas) and praised the co-

location for a second year.

“Having the three events together is massively important and creates that harmony in the industry. It’s allowed me to think about how we innovate not only from a food perspective but from an equipment perspective which is equally as important for us as a brand, and an integral part of what we do,” said Hannah Casey-Burnett, head of category and wholesale, Greggs.

“lunch! is everything that’s great about hospitality. A place where innovation, conscientious thinking, passion and talent collide. Best. Expo. Ever,” added Emily Hawkley, head of operations, Slim Chickens UK.

“Casual Dining was a fantastic two days in which I saw the best very of our hospitality industry sharing best practice and challenging the status quo. It was fun, focused and educational,” said Gavin Smith, MD, Pizza Pilgrims.

“Amazing to be back at Casual Dining. It’s brilliant to have such an array of high calibre suppliers showcasing their new innovations. Simply the best forum to catch up with existing connections and engage with new ones. We have all had challenges but being able to discuss and discover new opportunities is something that should not be missed…” said Andrew Hazel, head of food and beverage development, Boparan Restaurant Group.

(credit – ASV Photography Ltd)

Flexeserve at lunch! 2022

At the recent lunch! show, the Queen’s Award-winning innovator, Flexeserve, whose customers include Pret a Manger, Amazon, Gregg’s, Circle K, Sainsbury’s and M&S, demonstrated how you can transform your hot food operations with their hot-holding units and expertise (the company has appeared at every lunch! show since 2013 and this year they returned as winners of the Queen’s Award for Innovation 2022).

They have come to work with some of the most popular food brands in the UK and around the world and many of these relationships began with conversations at exhibitions, they report. At this year’s show, they showcased three hot-holding units that address specific needs within the foodto-go industry. These units, together with Flexeserve Solution, facilitate broader product ranges and optimise

“Commercial Kitchen is a must attend event. It has it all and more, there is so much innovation and insight to be gained from attending. A must attend for anyone in the food industry’s diary,” said Nick Vadis, Culinary Director, Compass UK & Ireland.

“lunch! is a great opportunity to see current suppliers and explore potential new ones. Nothing really beats having suppliers full range laid out in front of you, alongside any NPD they might be working on – you never know what you might come across,” said Amanda Lowe, head of innovation, Soho Coffee.

WORLD CLASS KEYNOTE

PROGRAMMES

Renowned for attracting some of the best names in business, 2022 speakers included senior representatives from Pizza Pilgrims, UKHospitality, Wahaca, Brewdog, Subway, Greggs, Marks & Spencer and PizzaExpress, and who all shared their insights in a range of keynotes and panel sessions.

The theatres drew in the crowds for exclusive interviews with Ganan Kanagathurai (UK CEO of Itsu), Will Stratton-Morris (UK CEO of Caffè Nero), Tim Martin (chairman of JD

“These shows provide the perfect opportunity to come together and share experiences. The more we talk, the more we share. lunch! is a great place to get exposure, from the small guys to the big guys, and it’s important for leaders to get in touch with these up-and-coming brands and talk to young entrepreneurs in the industry face to face. That’s why this show is so important!” said Ganan Kanagathurai,

INNOVATION CHALLENGE WINNERS

The three exciting Innovation Challenges celebrated new products launched in the last 12 months. The shortlisted finalists were decided by popular vote at the Innovation Challenge Gallery on the show’s opening day. A panel of judges then decided if the innovation was worth a Bronze, Silver or Gold Award on day two.

The Coconut Collab, Huel, LOVE CORN, Ombar Chocolate, GW Projects, Unox UK, Welbilt, Hoshizaki UK, Clean Co, The Meatless Farm, OGGS, The Simple Root, La Vie Foods and others all received Gold in the Innovation Challenge.

kitchen efficiency, delivering impressive hold times that reduce food waste. On show were their countertop rear feed and floor-standing models from the Flexeserve Zone range of hotholding units which recently won the Queen’s Award for Innovation in recognition of its ground-breaking design and the impact of its ability to hold food at different temperatures within the same unit.

Also on display was the Flexeserve Hub, a high capacity hot-holding unit that is helping to transform food quality and operational efficiency, having been designed to be perfect for both busy kitchens and operators with food models such as delivery, pickup, takeaway and drive-thru.

To see the full results for each show, visit:

lunch! - www.lunchshow.co.uk/ innovation-challenge

Commercial Kitchenwww.commercialkitchenshow. co.uk/innovation-challenge

Casual Diningwww.casualdiningshow.co.uk/ innovation-challenge-2022

THE FOOD SHOWS LONDON

Casual Dining, lunch! and Commercial Kitchen will return in 2023, co-located at ExCeL London on 27-28 September 2023. Diversified Communications say that they will also be bringing back the prestigious Casual Dining Awards. Taking place on 27 April 2023, these awards are a celebration of the best multisite restaurants, pubs and bars in the UK.

Wetherspoon), Marta Pogroszewska (MD of GAIL’s), chef Tom Aikens, Brian Trollip (MD of Dishoom) and many more.

UK CEO, Itsu.

REVIEW

Planglow showcase their labelling and packaging developments

For the first time in six years, award winning packaging and labelling providers, Planglow, were back at lunch!, showcasing a new tablet+roll printer labelling system, aqueous lined cups, sandwich packaging and a complete closed-loop partnership with PRM Waste Systems.

Rachael Sawtell, marketing director at Planglow commented: “We are delighted to be teaming up with the brilliant PRM Waste System with a complete closed-loop solution - from our latest plant-based packaging to PRMs innovative food waste bio processors – to provide a more ecological route for waste disposal that sidesteps the collection services that may or may not be offered in your area.”

Planglow also unveiled LabelLogic Live Air, which they claim is a game-changing tablet and roll printer labelling solution that brings their label printing technology in-kitchen. A smart tablet and label printer combo for busy food businesses and/ or those with limited space, it pairs an industry-leading label printer with a robust, affordable Android tablet to provide a limitless portal to Planglow’s multi-award-winning labelling app (LabelLogic Live).

Users simply create their labels on the tablet and print. This wireless system uses Bluetooth (so no cables to get in the way), offers complete control over your print settings and takes up less space than a toaster. What’s more, should space be in exceptionally short

supply, users can create labels on any Bluetooth enabled mobile phone. So, from fast paced food trucks, to bustling bakeries, and everything in between, this cutting edge Bluetooth labelling system is as mobile as your business, claim the firm, providing an agile, space-saving solution for creating allergen labels, back of house labels and more as and when you need them.

Planglow demonstrated all the latest developments within its clever labelling app LabelLogic Live, including calorie menu creation and printing, integrations with other leading software providers. Their plant-based packaging was also on show, the company having launched two new sandwich boxes - a bloomer

pack and heat seal wedge in the company’s best-selling Natural range plus a brand new aqueous lined cup at the show. The aqueous lined cups utilise a cutting-edge waterbased material in place of PLA or oil-based plastic alternatives, meaning that they may be disposed of in normal waste paper recycling schemes, or industrially composted (where facilitated).

NEW MEMBER

Deliverect is a SaaS company that simplifies online food delivery management.

It seamlessly integrates online orders from food delivery channels (Uber Eats, Doordash, Just Eat Takeaway.com, etc.), allowing 5,000 UK establishments to improve operational service and increase customer satisfaction.

Operating in over 40 markets around the world, Deliverect is trusted by restaurants and FMCGs companies such as Taco Bell, Burger King, and Unilever, as well as small and midsize restaurants and dark kitchens around the world.

To nd out more information, visit www.deliverect.com

Aquilo Refrigeration’s pizza fridge range comprises four models, all offering a generous capacity for holding pizza dough and all with a cool, rimmed, granite top that’s perfect for preparation, and they’re equally suitable for bread-making and pastry work too.

With two static cooled and two ventilated models, internal capacities range from 302 litres to 635 litres. All models are gastronorm compatible and each can accommodate a sizeable number of full or half size pizza dough boxes.

Their durable, AIS 304 stainless steel construction, both externally and internally, enables them to withstand the rigours of the busiest kitchens. Their temperature range can be set between +2°C and +8°C with a digital display constantly showing the current internal temperature. Meanwhile the auto-defrost and auto-evaporation of condensation water feature guarantees that dough is held at the perfect level of humidity.

Also, the two ventilated models have the additional feature of self-closing doors to ensure there’s no chance of them accidentally being left ajar.

Aquilo’s pizza fridges utilise R290 hydrocarbon refrigerant which is considered to be the most eco-friendly option currently available with no ozone depleting effect and a negligible GWP. Also, because R290 absorbs residual heat very efficiently, temperature recovery time is faster meaning that the demand for energy is reduced.

Call 0800 093 8343 or visit www.aquilorefrigeration.co.uk

As foodservice operators seek ways to overcome staffing shortages and create popular dishes with smaller inventories, Santa Maria has launched its new Grill Mark Tortillas to help kitchens serve up premium, authentic tasting in less time.

Rapid and easy to prepare – even in a small kitchen environment – Santa Maria Grill Mark Tortillas require minimal skills and staff hours in the kitchen. Testing shows operators can save almost a minute (51 seconds) per serving. For a QSR, pub or bar serving 50 chargrilled wraps or burritos a day, this can add up to around 255 saved hours per year.

Versatile enough to create trending dishes across any daypart, Grill Mark Tortillas combine authenticity with taste, enabling operators to boost margins, through premiumising dishes to meet consumer needs. They can be used to create a variety of popular dishes – from breakfast burritos and hot or cold wraps, to kebabs, quesadillas, mezze and tortilla chips.

Herald launches printing service for disposables

Quality disposables manufacturer and supplier, Herald, has launched a special printing service led by printing expert and catering disposables consultant, Leyla Koroglu, who will oversee and deliver its new printing service, and meaning customers can now order a wide range of customised products to support their marketing efforts.

By offering a quick turnaround on printed food boxes and paper bags, alongside bespoke paper cups, Herald has already ensured a healthy flow of orders and is now promoting this dedicated service to new and existing customers as a sure-fire way to generate new business. New bespoke packaging manager, Leyla Koroglu is experienced in assisting

brand owners, wholesalers, packaging suppliers and retailers in taking products from concept to delivery and is taking a consultative approach to her new role, commenting: “I’m not just an order taker. I will always discuss with the customer what the intended purpose of the product is and what food or drink it’s expected to hold and will advise accordingly.

“Sometimes customers place orders not realising that the product won’t be suited to the content and that there will be alternative choices to deliver better print outcomes. In these instances, I’m on hand to help.”

Herald’s national sales manager, David Martin, added: “We didn’t want our printing service to be an add on, which is why having Leyla at the helm is so important. She has the knowledge and experience to offer expert guidance and is adept at putting customers at ease and quickly identifying what it is that they need.”

Call 0208 507 7900 or visit www.heraldplastic.com to order a copy of the catalogue.

Available in 12”, the wraps are soft and easy to fold, incorporating a delicious flame grilled flavour and appearance. With a long shelf-life, they stay fresher for longer, and can be easily frozen, without affecting flavour and ease of use.

Vegan and free from unsustainable palm oils, Santa Maria’s Grill Mark Tortillas are made in a carbon neutral factory in the UK&I, supporting operators to meet consumer demand to enhance their sustainability credentials.

Available to buy from wholesalers across the UK and Ireland, Santa Maria’s Grill Mark Wraps are stocked by JJ’s Foodservice, Holdsworth Foods and a number of other wholesalers (visit santamariaworld.com).

Aquilo pizza fridges promise high spec efficiency Santa Maria’s new grill mark tortillas: Serve up premium dishes with less prep

BSA Product Index

ADVISORY & CONSULTANCY

SERVICES

Bespoke Software

Clover Mezze

Planglow Ltd.

Business Systems

Clover Mezze Nutritics

Computers & Software Planglow Ltd.

EPOS

Clover Factory Grote Company

Food Attraction Ltd.

FSC Millitec Food Systems Ltd. Zafron Foods Ltd.

Food Safety ALS Laboratories (UK) Ltd. Nutritics Planglow Ltd.

Nutritian & Allergens Planglow Ltd.

Retail

Food Attraction Ltd.

FSC

BAKERY PRODUCTS

Doughnuts Moy Park Ltd.

Morning Goods

New York Bakery

Tortilla & Wraps

Food Attraction Ltd.

Mission Foods

BREAD & ROLLS

Fresh

Jacksons Bakery

Speciality

Food Attraction Ltd.

Jacksons Bakery

Mission Foods

New York Bakery

BUTTER & SPREADS

Spreads (olive)

Leathams

CHEESE & DAIRY PRODUCTS

Cheese

Futura Foods UK Ltd. Leathams

Yoghurt Futura Foods UK Ltd.

CHUTNEYS & RELISHES

Chutneys Leathams

Mizkan Euro Ltd.

The Ingredients Factory Zafron Foods Ltd.

Relishes Blenders Leathams Mizkan Euro Ltd.

The Ingredients Factory Zafron Foods Ltd.

Pickles Leathams

The Ingredients Factory Salsa Blenders Zafron Foods Ltd.

DRESSINGS, SAUCES AND MAYONNAISE

Dips Blenders

Fresh-Pak Chilled Foods

The Ingredients Factory Zafron Foods Ltd.

Dressings Blenders

Spreads Blenders

Mayonnaise Blenders

Fresh-Pak Chilled Foods Zafron Foods Ltd.

Mustards Blenders Zafron Foods Ltd.

Sauces & Ketchups Blenders

The Ingredients Factory Zafron Foods Ltd.

DRINKS

Juices

Leathams

EGGS & EGG PRODUCTS

Eggs (hard boiled)

Fresh-Pak Chilled Foods

Egg Products

Fresh-Pak Chilled Foods Futura Foods UK Ltd. Leathams

Stonegate Farmers Zafron Foods Ltd.

EQUIPMENT & VEHICLES

Buttering Machinery

Deighton Manufacturing Grote Company

Millitec Food Systems Ltd. Conveyors Deighton Manufacturing Grote Company Millitec Food Systems Ltd.

Cutting & Slicing Equipment Grote Company Millitec Food Systems Ltd.

Depositing Machinery Grote Company Millitec Food Systems Ltd.

Labelling Systems & Barcoding Nutritics

Planglow Ltd. Reflex Lables

Mobile Catering Vehicles Jiffy Trucks Ltd.

Retail Display Flexeserve

Sandwich Making Machinery Deighton Manufacturing Grote Company

Millitec Food Systems Ltd.

FISH PRODUCTS

Crayfish

Royal Greenland Ltd.

Prawns

H Smith Food Group plc Royal Greenland Ltd. Zafron Foods Ltd.

Salmon Leathams Seafood/Shellfish Products

H Smith Food Group plc Royal Greenland Ltd. Tuna

H Smith Food Group plc Moy Park Ltd. Zafron Foods Ltd.

FOOD WHOLESALERS

Country Choice Foods FRUIT General

The Ingredients Factory Guacamole Leathams

INSURANCE

Insurance Protector Group LABELS Nutritics Planglow Ltd. Reflex Labels

MEAT PRODUCTS Bacon

Bawnbua Foods NI Dawn Farms UK Dew Valley Foods H Smith Food Group plc Gierlinger Holding GmbH Leathams Moy Park Ltd. Beef

H Smith Food Group plc Leathams Moy Park Ltd.

Canned Meat Moy Park Ltd. Chicken

Cargill Protein Europe Dawn Farms UK

H Smith Food Group plc Leathams

Moy Park Ltd.

Seara Meats BV Continental Leathams

Duck

H Smith Food Group plc Ham

Gierlinger Holding GmbH

Leathams

Lamb

H Smith Food Group plc

Meatballs

Snowbird foods Pork Dawn Farms UK

Gierlinger Holding GmbH

H Smith Food Group plc

Leathams Moy Park Ltd. Sausages Gierlinger Holding GmbH Leathams Moy Park Ltd. Snowbird foods Turkey H Smith Food Group plc Leathams Moy Park Ltd.

ORGANIC PRODUCTS

Fridays Leathams

PACKAGING

Cardboard

Colpac Ltd.

Coveris Flexibles (St Neots) UK Ltd. Planglow Ltd. Pro-Ampac RAP

Disposable Colpac Ltd.

Coveris Flexibles (St Neots) UK Ltd. Nutritics

Planglow Ltd. Pro-Ampac RAP Reflex Labels

Food wraps Planglow Ltd. Pro-Ampac RAP

AROUND NOON LTD.

Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down BT34 2QU

Tel: 0283 0262333 info@aroundnoon.com www.aroundnoon.com

BRC Rating – AA

AROUND NOON (LONDON) LTD.

762A/763A Henley Road, Slough SL1 4JW Tel: 01753 523 636 Fax: 01753 573 125 infoANL@aroundnoon.com www.aroundnoon.com

BRC Rating – AA

BRADGATE BAKERY

Beaumont Leys, Leicester, LE4 1WX Tel: 0116 2361100 Fax: 0116 2361101 commercialftg@ samworthbrothers.co.uk

BRC Rating – AA

GREENCORE

FOOD TO GO LTD –MANTON WOOD

Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS

Contact: Sales Tel: 01909 512600 Fax: 01909 512708 www.greencore.com BRC Rating – AA

GREENCORE FOOD TO GO LTD –

BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790

Contact: Sales sales@greencore.com www.greencore.com BRC Rating – AA GREENCORE FOOD TO GO LTD. –ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone Warwickshire CV9 1LQ

Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 alex.mclaren@greencore.com www.greencore.com BRC Rating – AA+

DELI-LITES IRELAND LTD.

Unit 1, Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN

Contact: Ronan Gourley Tel: 028 417 54807 ronan.gourley@delilites.com www.delilites.com

BRC Rating – AA

GREENCORE FOOD TO GO LTD -

PARK ROYAL

Willen Field Rd, Park Royal, London NW10 7AQ

Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com

BRC Rating – AA

GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL

Contact: Alex McLaren Ray-Odekeye Tel: 0208 629 8600 alex.mclaren@greencore.com www.greencore.com BRC Rating – AA

MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Tel: 01664 484400 Fax: 01664 484401 commercialftg@samworthbrothers. co.uk BRC Rating – A

ON

A ROLL SANDWICH COMPANY

The Pantry, Barton Road, Middlesbrough TS2 1RY

Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk BRC Rating – AA

SIMPLY LUNCH LTD.

Unit 2 ,ZK Park, 23 Commerce Way, Croydon CR0 4ZS

Contact Sales Tel: 0345 2007631 sales@simplylunch.co.uk www.simplylunch.co.uk BRC Rating – AA

RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH

Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net STS Audited

REAL WRAP COMPANY LTD.

Unit 2 Haslemere Industrial Estate,Avonmouth, Bristol BS11 9TP

Contact: Jason Howell Tel: 0117 3295020 jason@realwrap.co.uk www.realwrap.co.uk STS Audited

SAMWORTH BROTHERS MANTON WOOD Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Tel: 01909 511800 commercialftg@ samworthbrothers.co.uk www.samworthbrothers.co.uk BRC Rating – AA+

SANDWICH KING Enfield Street, Leeds LS7 1RF

Contact: Julie Crimlisk Tel: 0113 2426031 enquiries@sandwichkinguk.com www.sandwichkinguk.com STS Audited

STREET EATS FOOD LTD. Prince William Avenue, Sandycroft, Deeside, CH5 2QZ

Tel: 01244 533888 Option 1 orders@streeteatsfood.co.uk enquiries@streeteatsfood.co.uk www.streeteatsfood.co.uk BRC Rating – AA

THE SOHO SANDWICH COMPANY

Unit 7 Advent Business Park, Advent Way, London N18 3AL

Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk

STS Audited

TIFFIN SANDWICHES

Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF

Contact: Sales Tel: 01274 494939 sales@tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk

BRC Rating – A

BSA Suppliers Index

CLOVER

Janus House, Endeavour Drive, Basildon, Essex SS14 3WF

AGRIAL FRESH PRODUCE LTD.

Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB

Contact: Sales Department Tel: 01942 219942 hello@afproduce.co.uk www.agrialfreshproduce.co.uk

Contact: David Martin Tel: 07984833233 david.martin@fiserv.com

DEIGHTON

MANUFACTURING (UK) LTD

Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR

Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

DELIVERECT

FRESH-PAK CHILLED FOODS

1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB

Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk

H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP

Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com

ALS LABORATORIES

(UK) LTD.

Aspen Court, Centurion Business Park, Bessemer Way, Rotherham S60 1FB

Contact: Nigel Richards Tel: 01354 697028 sales.uk@alsglobal.com www.als-testing.co.uk

BAWNBUA FOODS NI

67 Crowhill Road, Bleary County Armagh BT66 7AT

Contact: Joanne Grant Tel: 028 38 344224 joanne.grant@bawnbua.com www.bawnbua.com

COLPAC LTD

Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW

Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 info@colpac.co.uk www.colpacpackaging.com

8 Northumberland Avenue, London WC2N 5BY

Contact: Samirah Baurtally Tel: 01274 668771 Fax: 01274 665214 samirah.baurtally@deliverect.com www.deliverect.com

FSC

Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB

Contact: James Simpson Tel: 01934 745600 james@thefscgroup.com www.thefscgroup.com

INSURANCE PROTECTOR GROUP

B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH

Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk

DEW VALLEY FOODS

COUNTRY CHOICE FOODS

Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD

Contact: Neil Lindsell Tel: 01689 301203 neil.lindsell@brake.co.uk www.countrychoice.co.uk

BLENDERS

Whitestown Road, Tallaght, Dublin 24 DV24 VY75, Ireland

Contact: Barnaby Barber Phone: 00 353 14536960 /07741 639006 barnaby.barber@blenders.ie www.blenders.ie

COVERIS

Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET

Contact: Sales Department Tel: 01480 476161 UKfoodservice@coveris.com www.coveris.com

Holycross Road, Thurles, County Tipperary, Ireland

Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com

FUTURA FOODS UK LTD.

The Priory, Long Street, Dursley, Gloucestershire GL11 4HR

Contact: Rhian Kinman Tel: 01666 890500 Fax: 01666 890522 rhian.kinman@futura-foods.com www.futura-foods.com

JACKSONS

40 Derringham Street, Hull HU3 1EW

Contact: Commercial Team Phone: 01482 301146 hello@jacksonsbread.co.uk www.jacksonsbread.co.uk

FLEXESERVE

The Alan Nuttall Partnership Ltd Orchard House, Dodwells Road, Hinckley Leicestershire LE10 3BZ

Contact: Warwick Wakefield Tel: 01455 638300 Email: info@flexeserve.com www.flexeserve.com

GIERLINGER HOLDING

GMBH

Weingartenstraße 14, A-4100, Ottensheim, Austria

Contact: Harry Prutton Tel: 07747 621586 hp@gierlinger-holding.com www.gierlinger-holding.com

JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG

Tel: 01274 596000

Contact: John Briggs john@jiffytrucks.co.uk www.jiffytrucks.co.uk

CARGILL PROTEIN

EUROPE

Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR

Contact: Claire Thomas Tel: 0121 7253476 Claire_Thomas@cargill.com www.cargill.co.uk

56 I www.sandwich.org.uk

DAWN FARMS UK

Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US

Contact: Jon Watkin Tel: 01604 583421 info@dawnfarms.co.uk https://www.dawnfarms.ie/ https://www.dawnfarms.ie/tmi-foods/

FOOD ATTRACTION LTD.

Langham Court, 21 Langham Road, Leicester LE4 9WF

Contact: Jake Karia Tel: 0116 2744066 jake@foodattraction.com www.jakeandnayns.com

GROTE COMPANY

Newtech Square, Zone 2 Deeside Industrial Park CH5 2NT

Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@grotecompany.com www.grotecompany.com

LEATHAMS LTD 227-255 Ilderton Road, London, SE15 1NS

Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk

MEZZE

12 Colston Yard, Bristol

BS1 5BD

Contact: Hugo Walker Tel:: 0117 379 0309 Email: hugo.walker@mezze.io Web address: www.mezze.io

MILLITEC FOOD SYSTEMS LTD.

20 Victoria Road, Draycott, Derbyshire DE72 3PS

Contact: Richard Ledger Tel: 01332 320400 sales@millitec.com www.millitec.com

NEW YORK BAKERY CO.

Swinton Meadows Industrial Estate, Swinton, Mexborough S64 8AB

Contact: Angela Young Tel: 0208 283 0500 angela.young@grupobimbo.com www.newyorkbakery.co.uk

NUTRITICS

22c Town Centre Mall Main Street, Swords Co Dublin, Ireland Tel: 020 3769 5265 Email: info@nutritics.com www.nutritics.com

BSA Suppliers Index

PURPLE PINEAPPLE FILLINGS (KFF)

Kent House, Priory Park, Mills Road, Aylesford, Kent ME20 7PP

Contact: Mark Prior Tel: 01622 612345 sales.orders@kff.co.uk www.kff.co.uk

SEARA MEATS BV

2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN

Contact: Valeri Zhekov Tel: 0044 2035358857 valeri.zhekov@seara.com.br www.seara.com.br

SNOWBIRD FOODS

THE INGREDIENTS FACTORY

Unit 2-3 Hamilton Road Ind Estate,160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676

Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com

REFLEX PACK PLUS

Moat Way, Barwell Leicestershire LE9 8EY

Contact: Jamie Gordon Tel: 01455 852400 enquiries@reflexlabels.co.uk www.reflexlabels.co.uk

Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD

Contact: Adrian Blyth Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@snowbirdfoods.co.uk www.snowbirdfoods.co.uk

ZAFRON FOODS LTD.

Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Graham Cox Tel: 0844 847 5116 Fax: 0844 847 5117 gcox@zafronfoods.co.uk www.zafronfoods.co.uk

MISSION FOODS EUROPE LTD

Renown Avenue, Coventry Business Park, Coventry CV5 6UJ

Contact: James Brown Tel: 07725 496799 Jbrown@missionfoods.com www.missionfoodservice.co.uk

PASTA FOODS

Forest Way, Norwich NR5 0JH

Contact: Michele Conway Tel: 01493 416200 michele.conway@pastafoods.com www.pastafoods.com

PLANGLOW LTD

ROYAL GREENLAND LTD.

Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY

Contact: Solenne Labarere Tel: 0161 4904246 soll@royalgreenland.com www.royalgreenland.co.uk

STONEGATE FARMERS

The Old Sidings, Corsham Road, Lacock, Chippenham, Wiltshire SN15 2LZ

Contact: Adrian Blyth Tel: 01249 730700 adrian.blyth@stonegate.co.uk www.stonegate.co.uk

LINKED ASSOCIATION

LOCAL AUTHORITY CATERING ASSOCIATION

LACA Administration 11-13 The Quad, Sovereign Way, Chester CH1 4QP Tel: 0333 005 0226 admin@laca.co.uk

MIZKAN EURO LTD.

2nd Floor Building 10, Chiswick Park, 566 Chiswick High Road, London W4 5XS

Contact: Sarah Petts Tel: 0203 6752220 sarah.petts@mizkan.co.uk www.mizkan.co.uk

The Quorum, Bond Street, Bristol BS1 3AE

Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com

PROAMPAC-RAP

MOY PARK LTD.

39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE

Contact: Emma Hallam Tel: +44 (0) 28 3835 2233 Emma.Hallam@moypark.com www.moypark.com

Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA

Contact: Martin Beaver Tel: 0208 069 0700 gbenlon-info-dl@proampac.com www.proampac.com

Franke A300

Short on space but high ambitions? Then the Franke A300 can help by bringing great coffee experiences into places where space is limited. With its intuitive, easy-to-use touchscreen, automatic EasyClean system and the integrated FoamMaster™, your premium quality coffee is just seconds away.

Want to know more? Contact us at Franke Coffee Systems Ltd, Handley Page Way, St Albans, Herts AL22DQ. Tel : 01923.635700, coffee.franke.com