Bar & Kitchen November/December 2024 by Made by Sonder

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Made by Sonder on behalf of Unitas Wholesale

The Fold, Spencer St Leamington Spa CV31 3NE

For Made by Sonder Creative–Wayne Hayton Editor (maternity cover)–Cath Lyon Editor–Becky Aitken Artworkers–Sophia Sewell, Ben Walton Contributors–Jim Levack, Catriona Watson

For Unitas Wholesale Laura Rowell 01302 249 909 unitaswholesale.co.uk hello@barandkitchenmagazine.com Social: @barkitchenmag

Welcome.

Where has 2024 gone? Well it’s not quite over yet, but make no mistake the Christmas rush is nearly here again.

So if you haven’t already, now’s the perfect time to start getting ready for the most profitable time of the year. Take a look at our ‘survive and thrive’ guide on page 27 for tips on keeping your business running smoothly, serving your customers well and looking after yourself and your team during this busy time.

If you’re super prepared and already thinking about what’s coming in 2025, we’ve got some thought starters for you on page 17. Flavours, ingredients, and experiences – we’ll give you the inside track around what’s going to be on trend.

As January arrives, health will come back under the spotlight. Malnutrition is a big issue (particularly for people in later life), so get up-to-date on the latest advice (page 56). If you want to do Dry January differently or freshen up your low and no-alcohol drinks offering, we’ve got expert insight and recipes on page 40.

Further information

Bar & Kitchen is published by Made by Sonder Ltd on behalf of Unitas Wholesale Ltd. All rights reserved. Reproduction in whole or part prohibited without permission. All information was correct at time of going to press. The magazine is printed in the UK by IMA Group using sustainable sources. To make a contribution to the magazine, please email editor@ barandkitchenmagazine.com

We hope this helps to give you a head start on 2025 and we wish you all the very best for Christmas and beyond!

Katie Hinchliffe Trading Controller

Follow us on social media for special offers from brands, product recommendations and inspiring stories that will grow your takings. We’re on X and Instagram so don’t miss out.

“We’re keen to carry on championing live music and events. We want to be the busiest pub in Heywood and a real social destination where people come to connect and have a laugh with their friends and family.”

“We’ll keep innovating to bring new products that add revenue to venues while expanding into new areas.”

Jessica Morris, Co Founder of

The Canine Menu with Phil and Rudy

In good company

What is your focus heading into 2025?

“I want to keep learning from the brilliant, experienced people around me and keep pushing hard to get the food I’m passionate about on the menu. I’m also keen to help FutureChef by passing on some of the things I’ve learned to others in the programme.”

Nathan Strachan, alumnus of the FutureChef programme

“I’ll continue inspiring more people to become mindful drinkers through my platform and public talks while sharing recipes and showcasing the no and low category. I’ll keep collaborating with bars, restaurants and brands to support them in ensuring their menus are creative, inclusive and provide options for everyone.”

Camille Vidal, Founder of La Maison Wellness

Tina Wild, Bartender, The Olde Queen Anne in Heywood

“I

3 recipes, 3 ways… recipes full of seasonal menu inspiration 22 4 new ways with try out these TikTok trending egg combos

39 Savvy shortcuts… please everyone with these cheese hacks

08 Calendar… key dates for winter 17 Trends for 2025... get ahead of the new year with tasty customer insights

24 First orders… the insight and expertise every bar owner needs

33 Spotlight on… two graduates of the FutureChefs programme

40 Clever cocktails... upgrade your no and low alcohol options

46 Masterclass… become an expert in Korean cuisine with tips and dishes

70 Feed your eyes… who are this issue’s winners?

Fancy your own chances at winning a £50 Amazon voucher? Share a photo of your best dish on Instagram with the #FeedYourEyes and tag @barkitchenmag

Nick Bailey The Bell, Carlton Colville

THE HOTTEST WINTER EVENTS

From festivities to falling in love, our events guide has got you covered

11-17 NOV

MALNUTRITION AWARENESS WEEK

This yearly campaign raises awareness about malnutrition –when a diet doesn’t contain the right amount of nutrients for good health. The week-long event encourages people to check in on anyone at risk, especially the elderly. Find out about signs to look for and get tips on creating a set menu full of healthy, nutritionally balanced meals on page 56.

NOV-DEC

Start Here

25 dec

CHRISTMAS

Christmas is fast approaching. If you haven’t already been pushing out your festive marketing, now is the time. Out of this December’s bookings, more than half are expected to be for Christmas Day itself so make sure your reservation system is fail-safe, you’ve got back-up suppliers and the right staff in place (Your festive Checklist is on page 27).

31 dec

NEW YEAR’S EVE

Ringing in the New Year calls for celebration. Will your outlet be throwing a big bash? Or a sophisticated dinner? Deck the walls with glitz and order plenty of fizz but remember 55% are now turning to ‘low and no’ alternatives*. Create delicious ‘mocktails’ to market the occasion with our recipes on page 40.

*Source: Mintel, UK Attitudes towards Low- and No-Alcohol Drinks Market Report, 2024

01-31 jan DRY JANUARY

Support guests taking a break from alcohol and use the 31 days to attract new customers. As well as no-alcohol beers and spirits, make sure you’ve stocked up on great quality softs – like kombucha – which has seen a 31% surge in supermarkets*. Don't miss industry leading bartender Camille Vidal's guide to mindful drinking on page 40.

*Source: The Grocer, Adult soft drinks category report, 2023

14 feb

VALENTINE’S DAY

Valentine's Day is a great commercial opportunity. Bars can run romantic cocktail deals or hold special events for couples or gals and pals. Whatever occasion or promotion you choose to run, make sure everyone feels welcome on the day of love with our tips on page 63.

25 jan BURNS NIGHT

“Life is but a day at most” so take an evening to celebrate Scotland’s most famous poet. Haggis is a must, so make your own or try a vegan version with veg, lentils and oats. Serenade it with Robert Burns’ “Address to a Haggis” and make a toast. Serve alongside traditional neeps, tatties and whisky sauce then round off the night with a creamy, fruity cranachan dessert.

29 jan

CHINESE NEW YEAR

Two billion people celebrate Chinese New Year. That makes it a great opportunity to try something different. Run a special menu across January, decorate with lanterns and run traditional craft or themed evenings. Want to try something new? Jump to page 46 to be inspired by Korean cooking.

02 feb

YORKSHIRE PUDDING DAY

Yorkshire puddings are an icon of British food culture. Which is why this soft-yet-crunchy hero, dating back to the 1700s, is worthy of its own national day. The celebration falls on a Sunday, so why not serve roast dinners in a plate-sized yorkie or create a sweet take with syrup and fruit?

Fruity fantastic

SUSO is now available in 150ml and 200ml, making them a heathy drinks option for breaks, mealtimes and treats.

Each flavour has bright, colourful packaging and is bursting with zingy fruit – enough to count towards one of your five a day! A tasty, healthy alternative to water, the juices are also HFSS and school-compliant. Without high levels of added sugar or preservatives, SUSO is a junk-free addition to your children’s drinks range.

Big up your bar’s BBQ flavour

Are BBQ-flavoured crisps a favourite with your punters? Well now you can give them a packet with even more punch, thanks to PepsiCo. The nation’s best-loved crisps have sauced up the taste in the delicious new Walkers BBQ. As nostalgic as it is tasty, this was the flavour customers requested most on social media*, which is why PepsiCo has now delivered it ready to go on your bar!

INDUSTRY

Set these irresistible snacks at punters’ eye level to maximise your profits.

*Source: Social listening 2018 - 2024

What’s new?

Look out for these exciting new products in the Out of Home range

Taste the (winter) sunshine

Bring summer back with Sunpride, one of the most trusted juice brands. Adding to its range of 100% pure juices, including Orange, Apple, Grapefruit, Tomato and Cranberry flavours, you can now try Mandarin! The new Sunpride Mandarin 1L can be enjoyed at any mealtime and is a popular healthy option suitable for both children and adults. Sunpride is perfect as a long drink served simply over ice, as a mixer with spirits or as a base ingredient for juicy cocktails.

Feeling cautiously confident?

Britain’s hospitality leaders are split on whether to be optimistic about the future or not, according to CGA by NIQ’s latest Business Confidence Survey. Around 49% say they’re confident despite the increasing costs of doing business, but that’s down from 53% in May and is the third quarterly drop in a row.

Source: CGA by NIQ’s Britain’s Business Confidence Survey, August 2024

Proper Nutty (and delicious)

A tasty addition to a balanced breakfast, bakes or a savoury sauce peanut butter is also full of health-boosting fatty acids – if you can find one made mainly from peanuts, that is. Enter Proper Nutty. With the best of both smooth and crunchy textures, Proper Nutty uses only single-origin, hi-oleic, ethically sourced peanuts. Proper Nutty roast, grind and pack its peanuts within two hours (the only manufacturer that does) with no plastic, sugar or palm oil used.

Good, Better, best

3recipes 3 ways

So long summer, it’s time to add warmth into your menu with these autumnal dishes – from effortless to elevated

Plant Tortellini

Serves:

Ingredients

Tortellini Filling: 20 Tortellini sheets

• 100g lentils, cooked

• 250ml vegetable stock

• 50g carrot, finely diced

• 25g shallot, finely diced

• 50g celery, finely diced

• 100g Violife Prosociano

• 20g tarragon, finely chopped

• 2g xanthan gum

Pea Puree:

100g Flora Plant B+tter Unsalted 200g fresh or frozen peas

1 lemon, zested

Cloud:

200g Flora Plant B+tter Unsalted 100ml lemon juice

• Sugar, to taste

Garnish:

• Dried peas

• Mint, shredded

• 100g Violife Greek White, crumbled

• 100g asparagus tips

Method

1. Blend half the carrots, cooked lentils, shallots and celery until smooth. Mix with the other half, adding the xantham gum to thicken. Season with

Violife Prosociano, then stir in tarragon, salt and pepper.

2. Take one sheet of Tortellini and dampen it with some water. Add some filling and put a second Tortellini sheet on top. Close the ravioli securely, leaving no air bubbles.

3. Make a pea puree by blending the fresh or frozen peas with 100g of Flora Plant B+tter until smooth. Pass through a fine sieve and season with lemon zest, salt and pepper.

4. Melt the remaining 200g of butter, till 60°C, then add the lemon juice and sugar. Mix using a hand blender until you have a light cloud.

5. Finally, cook the ravioli for 3 minutes until the pasta is soft. To serve, place pea puree in the middle of the plate then add some asparagus tips before topping with the cooked ravioli. Garnish with the dried peas, mint, Violife Greek White shavings and finish with the cloud of lemon.

pair with Casillero Pinot Grigio. The light pear aroma and refreshing acidity is perfect with vegetables or salad.

Packet pasta: Save time spent filling and sealing your pasta by opting for pre-made ravioli, with a vegan filling.

Simpler serve: Skip making the lemon cloud and purely garnish with Violife Greek White, crumbled and shredded mint.

MAIN pair with Casillero del Diablo Chardonnay. Crisp and full of tropical fruit with a touch of vanilla will match the wasabi spice.

Parsnip, Pinto Beans and Mushrooms with Bejewelled Rice

Serves: 10 Skill rating: MEDIUM

Ingredients

• 75ml sunflower oil

• 3 onions, peeled and diced

• 3 garlic cloves, peeled and chopped

• 1kg parsnips, trimmed and cubed

• 1kg Portobello mushrooms, thickly sliced

750g pinto beans, drained 2-3 tbsp wasabi paste

2 tbsp tomato puree 1l water

75g Bisto Fine Gravy Granules

500g kale

Bejewelled rice:

• 50ml olive oil

• 2 onions, peeled and finely diced

• 5 bay leaves

• 2 tsp ground turmeric

• 4 cinnamon sticks

• 250g basmati rice, rinsed and drained

• 1.5l water

• 100g dried cranberries

Method

1. Heat 50ml of sunflower oil in a heavy pan, then fry the onions

and garlic for 5 mins on medium. Add the parsnips, mushrooms and pinto beans, cooking for a further 5 mins. Stir in the wasabi, tomato puree and water then bring to a boil, adding Bisto Fine Gravy Granules. Return to a simmer and cook for 15 mins, until the vegetables are tender.

2. For the rice, heat the olive oil in a pan and add the onions, bay leaves, turmeric and cinnamon sticks. Cook over a medium heat for 2 mins then add the rice and toast for 1 min. Add the water, bring to a boil then return to a simmer and cook for 5 mins.

3. Stir in the cranberries, cover and cook for 10 mins or until tender. Remove the rice from the heat and let it sit for 5 mins.

4. Heat the remaining sunflower oil in a frying pan and quickly stir-fry the shredded kale, seasoning with salt and pepper.

5. Plate up the parsnips, beans and mushrooms on a bed of rice and top with the stir-fried kale.

Speedy side: instead of bejewelling the rice, grab easycook basmati, season well and steam to create a plainer but delicious dish.

Festive feeling: make this meal Christmassy by swapping the parsnips for sprouts or shredding them into the stir-fried kale.

SCAN HERE

White Chocolate Chunk Brownies

Serves: 20 Skill rating: EASY

Ingredients

• 397g Carnation Sweetened Condensed Milk

• 450g vegetable oil

• 5tbsp self-raising flour

100g light brown soft sugar

150g dark chocolate, chopped

200g white chocolate, chopped 100g eggs

Method

1. Preheat the oven to 180°C and line a 20cm square baking tin with parchment paper.

2. Add the Carnation

Sweetened Condensed Milk into a microwavable bowl and add the dark chocolate. Microwave on full power for 30 seconds, stir and repeat. Pour in the oil and sugar, then mix well.

pair with Los Gansos Viognier, a vibrant and full-bodied white with fruity citrus notes to contrast the rich brownie.

4. Place in the centre of the oven and bake for 40-45 minutes until firm to the touch and a thin papery layer has formed on top. If you insert a skewer, it should come out clean or with a sticky crumb.

5. Cut into squares and serve drizzled with your favourite sauce.

>30%

Guests order desserts every or most times they eat out

Source: CGA by NIQ’s Food Insights

3. Gently add the eggs and fold in the flour. Stir into a smooth glossy consistency, then tip in the chopped white chocolate. Mix well and pour into your lined baking tray.

Basic brownie: Take out the chopped white chocolate for a plain brownie or buy premade chips to speed things up.

Plate upgrade: Make this a complete dish by scooping quality ice cream on the side or a seasonal fruit compote.

SCAN HERE

get on trend for 2025

What customers really want to see on your food and bar menus next year

Olly Henshall is an Innovation Consultant for Food Innovation Solutions (FIS) Group, which uses customer insights to drive F&B business success

British fusion, playful experiences and rustic venues are so last year*. While healthy choices and new cuisines still prove popular, some unexpected favourites are set to enter the scene in 2025.

Whatever type of venue you’re in, rising energy, food and labour costs look set to continue putting pressure on your business over the next 12 months. So finding the dishes and drinks that will prove popular (and maximise your profits) is essential.

To help you get ahead of the ‘customer taste’ curve, we’ve asked Olly Henshall, Innovation Consultant for FIS Group, to share the latest insights.

*Source: 2024 Food and Drink Trends report, CGA by NIQ

It’s

hot, it’s sweet, it’s ‘Swicy’

Hot and spicy food has made its way into the UK public’s hearts. And now balancing chilli with sweet, fruity flavours to create a ‘swicy’ combo is emerging as a growing trend. ‘Hot honey’, chilli flakes mixed with warm honey to create a drizzle or dip served over halloumi or meats, is going viral along with candied jalapenos set to pop up on pizza, fall out of burgers and garnish just about anything this year.

Cool Cambodian

There is clearly a growing appetite for Southeast Asian cuisine, with Vietnamese and Thai food now among many people’s favourites.

Expect Cambodian cuisine to follow its neighbouring countries and grow in popularity. Sharing many flavours and ingredients of wellestablished Thai and Vietnamese cuisines, Khmer (another name for Cambodian) food is likely to attract the attention of customers looking to try something new. The country’s location means rice and freshwater fish are big staples in its dishes. Coconut fish curry known as amok, the breakfast meal of Nom Banh Chok (Khmer noodles) and beef salad Lap Khmer are great dishes to try on your menu.

Greek gastro

Like Italian before it, Greek food is being reinvented and re-establishing itself on the food scene. A popular holiday destination, customers want to enjoy a taste of the sun at their local venue too. This means simple (but modern) Greek food and flavours are back in the spotlight.

The launch of all-day Greek eatery AGORA at Borough Market, London, has been one of the most highly anticipated of the year. A seat at the small-plate restaurant is one of the hottest tickets in town, so expect gyros and souvlaki to keep growing in popularity.

Although meat and fish are at the forefront of Greek cuisine, so are fresh flavours like lemon, oregano, capers and feta.

Rendang Curry Paste

Serves: 20 Skill rating: EASY

Ingredients

• 6 spring onions, trimmed

• 3 stalks fresh lemongrass, trimmed to white flesh

• 2 red bell peppers, deseeded and stalk removed

• 2 heads of garlic, cloves peeled

75g ginger, peeled

50g coconut or brown sugar

3 tbsp tamarind concentrate paste

2 tsp ground cinnamon

1 tsp chilli flakes

1 1/2 tsp ground tumeric

• 1 tsp ground coriander

• 1 tsp sea salt

• 1/2 tsp ground cloves

Method

1. Place all the ingredients in a food processor and blend until almost smooth.

2. Store in a clean, tightly covered container in a refrigerator for up to 1 week.

3. Add a spoonful to coconut milk to create a curry sauce or use to marinade proteins like chicken or tofu.

Must-Have Malaysian

Malaysian dishes are increasingly being ordered for takeaway or when dining out, with popular dishes including Beef Rendang and Laksa. As confidence grows, this will likely open the door of discovery to many other dishes in Malaysia’s vast cuisine.

Baked items from this country are definitely on the watchlist. Their unique use of palm sugars, flavours such as ‘pandan’ and ‘Milk Tea’ and the techniques required to make them, create an impressive addition to any menu.

Malaysian iced drinks have huge potential. They bring texture, theatre and big flavours with plenty of exciting opportunities to rival the all-year-round favourite of iced coffee.

Mexican-do delicious

Authentic Mexican cuisine and some of its key ingredients (such as named chillies) and drinks (such as tequila and mezcal) are cropping up on menus more and more. Specialists are keen to ditch Tex-Mex tropes, so expect dishes and drinks to lean into regionality.

Top restaurants in the cuisine will also be revitalising themselves with stand-out interiors and branding.

Forget nachos, fajitas and burritos, Mexican chefs, producers and bartenders are ready to show that this cuisine has plenty more to give. Expect Mexican hidden gems like the ones below to start emerging as trends.

Pulque

Pulque is an ancient Mexican alcoholic beverage made from the fermented sap of the agave plant. Unlike tequila or mezcal, which are distilled from agave, pulque is simply fermented, resulting in a milky, viscous liquid with a slightly sour, yeasty taste. Now having a revival at home in Mexico, it’s becoming popular for its low alcohol content and versatile flavour.

Tepache

Not too dissimilar to Kombucha, Tepache is a traditional Mexican fermented beverage made from waste pineapple peels. It’s sweetened with unrefined cane sugar (piloncillo) and flavoured with cinnamon or other spices.. Though not yet commercially available here, some restaurants and bars are making it in-house and cool new brands are starting to launch – so its only a matter of time before it catches on.

Drink Latino

Quiquiriqui Mezcal

Handmade by its community for generations, this Mezcal is authentic and organic.

Ocho Blanco Agave Tequila

The purest expression of Blue Weber Agave, its made in an artisinal way for max flavour.

CAZADORES Reposado

Pure, high-quality and 100% agave, its caramel notes and colour comes from oak casts.

Brain-boosting Food

Health trends come and go faster than we can keep up with, but they often leave behaviour changes and improved knowledge behind them.

The latest trend was spurred by the release of the best-selling recipe book ‘Brain Brilliance’ by Lucinda Miller. This focuses on nutrition for concentration and brain function, particularly for conditions like ADHD and dyslexia.

As our understanding of these conditions deepens, we can expect increased attention in this area. Brands are likely to follow suit (just as they have in other wellness sectors) by introducing brain-friendly products such as drinks, gummies, and juices.

To mix this trend with another, add British tinned fish full of omega-3 fatty acids and vitamin D to plates – canning locks in nutrients and adds flavour. Previously only found in high-end delis, restaurants or retailers, customers want locally sourced options. Producers from Dorset and Cornwall are already canning hake, squid and mussels with lemon, nduja and tomato to create quality products that rival Spanish competitors.

Bone-in centrepieces

Restaurants are driving these Instagram-worthy feasts as customers grow aware of how cooking on the bone adds flavour to the meat. Tomahawk steaks, bone-in pies and slow-cooked short ribs will get the caveman-chic treatment.

Egg curries

Many people are choosing a flexitarian diet and that, along with a growing interest in emerging cuisines like Malaysian, Indonesian, and Burmese, means egg curries are becoming more popular. Rich yet economical dishes feature flavours from mustard to masala.

Posh hot dogs

The humble sausage is getting a revamp from chefs creating gourmet versions of the familiar hot dog. With prices rising, customers are seeking guaranteed satisfaction and something special, so think pork and beef shoulder, Iberico ham and truffle mayo.

“Smashed” food

The smashed burger trend doesn’t end there. Smashed potatoes (whether loaded or topped) and smashed Chinese cucumber salads have gone viral online. Take the smashed duck leg from Bebek, for instance - it’s cooked, smashed, and fried for extra crispiness.

Dishes to watch

4 WAYS WITH

eggs

Need a simple way to make egg-stra profit? Create four quick dishes from this single protein source

OMELETTE TORTILLA 1

Tomato

Slice beef tomato or halve sweeter, small varieties like cherry or plum. Fry in a pan for a few mins on both sides to get some colour.

Cheese

Time to add 2 seasoned scrambled eggs, then sprinkle over a stringy cheese like mozzarella for the best ‘cheese pull’.

Scroll the hashtag for recipes and viral food trends. TikTok will show you what’s hot and inspire dishes that will draw in diners. GET STUCK INTO #FOODTOK

Tortilla wrap

Pop a pan-sized tortilla on your eggy filling, let it cook then flip it. Put it back plain side down to brown then fold in half and serve.

BREAKFAST SKILLET

Potatoes

Grab a cast iron skillet and fry small chopped potatoes in butter until brown all over and tender in the middle.

Bacon

Add texture with chunky bacon lardons or pancetta. Fry until crispy so the rendered fat will flavour and coat your veg.

Peppers

Mix in a handful of chopped peppers of different colours. Char them to release their sweetness before adding your eggs and frying.

Eggs are a great source of protein and are naturally rich in vitamins B, D, selenium and iodine. They are possibly the most versatile ingredient in your kitchen

SPECIALITY SCRAMBLED

Butter

The best scramble needs plenty of good-quality butter. Let a few knobs melt in the pan before adding seasoned eggs.

The key to soft, creamy eggs is cooking on a low heat. When almost ready, cut the heat and gently mix in a dollop of crème fraiche.

Chives give a subtle onion flavour to cut through the richness. Chop finely and stir in or sprinkle on top as garnish.

12bn

FRIED RICE

Rice

The long grains of jasmine rice are ideal for this dish. Cook it, cool it completely and then fry it in a hot wok with a good glug of oil.

The number of eggs eaten in the UK last year… 175 per person

Source: www.egginfo.co.uk

Chilli oil

Once you’ve scrambled in an egg, unleash some spice and instant Asian flavour by mixing in 1 tbsp of crispy chilli oil.

Soy sauce

Throw in a dash of soy sauce for an umami note. Light soy will give you more salty flavour while dark is thicker and sweeter.

Crème fraiche

Chives

First orders

Must-try

drinks, trending cocktails and behind the bar advice

3 to try… Festive

Sloe Gin

A deliciously fruity tipple that’s perfect for the winter months.

Serve a double over ice or top a single with prosecco.

Raspberry Snowball

Serves: 1 Skill rating: EASY

Bankhall Single Malt Whisky

Matured in American oak and ex-Bourbon casks, this rich allrounder has notes of sweet vanilla, ginger cake and oaky spice.

JJ Raspberry Vodka

The rich, ripe flavours of this spirit match its festive colour. With smooth, sweet berries and a lingering finish, it’s a great base for Christmas cocktails. Ingredients

• 25ml Raspberry Gin

• 25ml Advocat

• 10ml Lime Juice

• 50ml Cranberry Juice

• 100ml Lemonade Method

Add all the ingredients apart from the cranberry juice into an ice-filled highball and stir.

Top with juice. Garnish with raspberries and icing sugar.

What’s on your bar?

“The Olde Queen Anne is a really special place. We’re proud to host people of all ages who come to enjoy a drink and our weekly entertainment – from singers to bands, karaoke and bingo. It’s brilliant fun. We show plenty of live sport and have just started serving food too”.

Desert island drink

I’d love a simple malibu with cranberry juice or coke and served with loads of ice (if I could get it on an island).

New tipple

‘Venom’ cocktail… 25ml vodka, 25ml Southern Comfort and half a bottle of WKD Blue. Ice then top up with orange juice.

Top upselling tip

We promote what’s flying off the shelves in shops and run a happy hour, offering £1 off every pint Monday to Friday, which the customers love.

Focus for 2025

To be a social destination for people to connect and laugh with friends and family.

Tina Wild Bartender, The Olde Queen Anne in Heywood

FESTIVE

'survive & thrive'

How to get the very best from the busiest season of all

Keep customers happy

The price is right

While the season allows you some flexibility on pricing, customers will still be looking for value. Early bird or off-peak specials help even out customer flow and maximise revenue. Clear pricing teamed with high quality will help grow trust and loyalty. In the run up to December, make sure your marketing showcases both.

Festive experiences

Get your guests in the mood the second they set foot in the door. A complimentary welcome drink and warm, festive environment will encourage them to have a good time and maybe return in January. Make booking as hassle-free as possible for guests with an easy-to-use online table reservation system with SMS reminders and automatic deposit handling. Link the tool to your Christmas menu, promotions and events to make it pay for itself in no time.

Prioritise your plates

When guests want to push the boat out, an indulgent menu drives profit. Make sure your stock levels match your recipe management to guarantee good margins. Suggest drinks pairings, sides and high-profit dishes on your physical menu and boards as well pushing a fun festive vibe with inventive offers.

Minimise your menu

A smaller menu of popular, profitable dishes that customers rave about is better than a large one. Rather than giving guests too much choice (and making them more likely to opt for their ‘usual’), pair your options back and drive margins. This also gives your kitchen time to execute the food well and speeds up service.

Analyse your audience and what dishes did well last season to create a selection of your best. Remove any items that don’t tick both popularity and profitability boxes.

Highlight high-margin plates subtly with colour or boxes on your physical menu and place them top of the page, or top right in a foldable version. Putting your big earner dishes underneath or near an expensive item makes them look like an even better deal.

Balance the cost of more expensive, selected seasonal ingredients with bigger wholesale purchases. Plan in other dishes or specials to cut down on wastage.

Keep eyes on profits and stock

Stock-take your inventory during both the build-up and busiest times to help you identify any fast-moving items, allowing you to reorder proactively before you run low.

Monitor what’s selling well and what isn’t. Don’t be afraid to adjust your purchasing and menu to push margins and stay responsive to react quickly to customer demands.

Streamline your team

Without slick service even the best plates will leave a nasty taste in guests’ mouths, so be sure to get your staffing levels right. Hiring large numbers of new staff can add pressure on the business at an already busy time, so consider outsourcing your recruitment. It might be tempting but never cut corners on background checks for seasonal workers. Getting the right people working for you will create the best image of your brand and reduce the risk of poor reviews and reputational damage.

Leaving unchecked seasonal staff to handle finance or data protection roles carries risks and can harm team spirit if a trust issue arises. Even if your staffing is on point, make sure you have contingency plans for staff shortages with an on-call system.

look after your team

Be fair

It’s the toughest time of the year for your team. Looking after colleagues will mean they do the same for you. Let them see rotas in advance and setting on-call dates with them allows your team to plan their Christmas.

Allow enough time to train new staff before the busy season arrives. Upskilling your existing team on how to handle the holiday rush will empower them. Teach them the benefits of good customer service, how to manage large groups and all the details of your seasonal menu.

Longer working hours, demanding customers and stressful situations can take their toll on staff striving to stay friendly and professional. That brings extra physical and mental pressure. Check in regularly with your team and step in if you think their wellbeing is suffering.

Maintain motivation

Today’s employees appreciate flexible working as much (or in some cases more) than a financial bonus. Where possible, flex scheduling to help your team manage their work-life balance.

Saying that, recognising and appreciating their hard work with bonuses, rewards, a team ‘thank you’ or group meal goes a long way too. Use incentives or rewards for exceptional service, because happy staff usually means satisfied customers.

Signpost ways to help

If one of your team appears low, can’t focus, is having extreme mood swings, withdraws from usual friends or complains of tiredness and difficulty sleeping, they may be experiencing stress, anxiety or depression.

Offering mental health support through an Employee Assistance Programme (EAP) shows your team you genuinely care. Plus, trained counsellors can give them advice and offer support in complete confidence.

Hospitality Action’s EAP is the only scheme designed specifically for hospitality workers and provides specialist, independent and confidential advice, support and assistance. If you have this support in place, make sure you promote it ahead of December. For more information, email eap@hospitalityaction.org.uk or call 0203 004 5500.

What the future (chef) looks like

The next generation of hospitality heroes are here, with help from charity Springboard. Meet two of them…

Ateenager who taught himself to cook in lockdown. A shy schoolgirl who becomes a different person in the kitchen. Both are proof that the great chefs of the future are out there. With help from the Springboard FutureChef Competition and mentorship programme, they’re getting ready to change the industry.

Inspired to pursue a career in hospitality, 18-year-old Nathan Strachan and 15-year-old Reese Ventura have shown that, when it comes to creating fantastic food under pressure, there’s no substitute for having a role model and friend who can give you a little bit of help.

The Springboard charity supports students to develop industry-based culinary skills. It does this by connecting young people to professional chefs and giving opportunities to experience real life in a kitchen.

Since winning her regional heat of the FutureChef competition with her deconstructed tiramisu of cannoli, chocolate whipped ganache and coffee jelly, Reese has been mentored by Chef Franky Fernandes, Executive Chef at London’s Marriott Hotel Park Lane. Meanwhile Nathan has gone on to hone his home-learnt skills in a string of top restaurants across his native Scotland.

Reese Ventura, 15, from Carshalton, London

When did you first get interested in cooking?

I started baking aged three and was always telling my mum to let me do it on my own. I’m quite shy but I’m a different person in the kitchen. It just feels natural.

Did school help develop your love of cooking?

I loved Food Tech, but it wasn’t until I got a bit older that I realised just how much. Now I’m starting to realise I could make a career out of it.

How did FutureChef help?

They talked to our teachers and asked if anyone wanted to join a cooking competition, a bit like a mini Masterchef. I did a Korean bibimbap, a rice bowl of seasoned sautéed vegetables, marinated beef, fried egg and the spicy sauce and they seemed to like it.

What happened next?

After the heats I won in the regional finals. The judges liked my tiramisu and the detail of a mushroom stuffed chicken ballotine with tarragon jus. Since then, it’s been crazy.

How has FutureChef helped?

I’ve been mentored by Franky at one of the best hotels in the world and cooked for Chef Lisa Goodwin-Allen at Royal Ascot. When I was there, I was offered a job, but had to explain I’m only 15. They said they’d wait. The support from everyone has been amazing.

What are your plans now?

I want to focus on cake piping, icing and pasta making but I haven’t picked my A Levels yet. Eventually I’d like to travel and cook.

Nathan Strachan, 18, from Falkirk, Scotland

How did you first hear about FutureChef?

The same as Reese. I made pasta with a trout and cheese sauce in the heats, but I went into the competition a bit blind, and the dishes weren’t very good. I didn’t get any further.

Did that put you off?

No. Covid came and I started to cook even more at home during lockdown, experimenting and putting pictures on Instagram. I was on a cooking course at college but was only there six months because I was offered a job at Dean Banks at the Pompadour.

What happened then?

I’ve worked at Gordon Ramsay’s Bread Street Kitchen and am now at Michelin-starred Unalome by Graeme Cheevers in Glasgow. I’ve had job offers from London, but I’ve learned so much from Graeme. He was a FutureChef winner himself and knows the importance of letting me put my own things on a menu.

Has the support been helpful?

The help you get from the mentors and supporters of FutureChef gives you confidence to express yourself and be brave.

What’s next for you?

I think I’ll stay in Scotland for a few years. We have so much fresh produce on our doorstep to work with –fresh scallops, langoustines, game and beef – and I’m learning so much, my dream of cooking in the Napa Valley in California will have to wait.

“First time I saw Reese cook I knew she’d go a long way. She had respect, dedication and commitment… it’s easy to coach someone with that. She’s shy so I told her to use it as strength. She’ll be a MasterChef finalist one day.”

Franky Fernandes, chef and Reese’s mentor

Future fantastic chef facts

Springboard FutureChef competition is celebrating its 25th year and is the biggest school culinary competition in the UK.

The programme gives young chefs of the future unrivalled access to the industry as well as developing confidence, life skills and knowledge of healthy eating and nutrition.

It offers continuous support to teachers and educators through industry-based competitions and modules aligned to the food-related curriculum.

The charity has a network of chefs who mentor students, judge at competitions and share their knowledge and skills through Culinary Careers Sessions.

FutureChef also supports stars of the future aged 12 to 16 with inspirational video guides and quick tips.

Since the programme began, it has helped 214,000 young people to cook, many of them going on to become successful chefs.

Champions of the Springboard charity and its work include Michel Roux Jr, Tom Kerridge and Brian Turner CBE.

April Lily Partridge was a FutureChef finalist in 2009 and is now sous chef at The Ledbury. She has since become the highest-ever ranking female chef in The Craft Guild of Chefs National Chef of the Year in 2020 and was the Roux Scholarship winner in 2023.

Other alumni are TikTok sensation Poppy O’Toole and Ruth Hansom, who offer their expertise to nurture the next generation.

SCAN HERE

Find out more about the FutureChef programme and how to get involved find out more

“FutureChef is exactly what we need to recruit new talent by inspiring the next generation of chefs. It’s critical that other industry professionals use their platform to promote this initiative.”

Michel Roux Jr, FutureChef Champion

Easy arancini

Crunchy, gooey and oh so savoury. Arancini make the perfect small bite or starter and diners love them. Simply stuff grated cheese into the centre of a cooked arborio rice ball, breadcrumb and deep fry.

Savoury bakes

Boost your baked goods counter with a cheesy twist. Cheddar, parmesan and Gruyère make the perfect addition to your favourite muffin, scone or biscuit recipe. You can serve as a snack or alongside starters of soup and pâté.

Grated cheese

Speed up prep and maximise flavour across your menu by using this savoury staple

Cheesy and fruity

Did you know cheese also pairs perfectly with ‘pome’ fruit? Try sprinkling some into apple pie filling or on top of a tasty pear tart. This savoury tang adds contrast, ups the flavour and creates an alternative menu item.

Speedy sauces

Save time and cut down waste by making your béchamel or white sauce with frozen grated cheese. You can store hard cheeses this way for up to six months and just drop them in when needed.

SHORTCUTS

Mindful cocktails Subtle, sophisticated and super healthy

Join the wellness movement that’s waving goodbye to the syrupy children’s ‘mocktail’ era

Pioneering Camille Vidal bristles at the mention of the word “mocktail” and its image of sickly-sweet juices and syrups.

Instead her sophisticated low and no alcohol cocktails draw on subtle flavour combinations and ingredients to make the taste buds dance.

The globally recognised bartender and drinks expert launched La Maison Wellness to inspire customers to try a glass of mindfulness… because tasty doesn’t have to be boozy.

“Removing or reducing alcohol by using better ingredients while focusing on flavour and experience is for people who want to drink well and live well,” she says.

With 74% of us now moderating our alcohol intake, Camille says bars and restaurants should act now or “risk missing a huge opportunity”.

Rethink your drink

Drinking used to be a social event for friends to get together whatever the day of the week. Now, there’s a global shift with more people thinking about their alcohol consumption and wanting to ‘drink better’.

That’s why venues need to rethink their drink to encourage guests to discover a new way. Mindful Cocktails are a simple way to achieve that and help fill an £800 million gap left by not upselling from tap water (KAM Insight).

For so long ‘mocktails’ were a sugary blend of juices. By using the term ‘non-alcoholic cocktails’, we can be more inclusive and shake off old ideas of these drinks.

“Venues that ignore the alcohol-free cocktail market risk becoming irrelevant”

SCAN HERE

La Maison Wellness.

Sunshine in a glass

I’ve been making cocktails around the world for 20 years. I love the art and the beauty of it and the ability to put sunshine in a glass with a spritz cocktail from France or aperitivo from Italy.

The aim of mindful drinking is to celebrate life by appreciating good things and better balance. Venues that show it’s possible to become a healthy hedonist and have great drinks without the hangover will thrive.

Many guests under the age of 55 are looking to moderate their drinking. So it’s vital that the industry recognises that, and changes.

Changing habits

Lockdown changed our attitude to alcohol. Customers are now ‘zebra striping’ where they alternate between alcoholic and non-alcoholic drinks. Or they’re ‘bookending’ (start and end the night with a low or no alcohol drink).

We’re seeing a surge in demand for and production of high quality low or no alcohol alternatives. It’s not about becoming sober or removing alcohol. It’s about moderation and helping people become mindful drinkers.

Elevating expectations

We should stop thinking about alcohol-free cocktails as low-or-no versions of the boozy serves. They should standalone as delicious drinks. Cocktails without alcohol should be sophisticated and talked about the way we discuss a fine wine, because the best ones are the result of a lot of elevated technology that goes into making them taste so good.

Dealcoholised ingredients, strong and complex flavours, herbs and even adaptogens – plants and mushrooms that help your

body respond to stress, anxiety, fatigue and wellbeing – are all part of a good alcohol-free mixologist’s toolkit.

Bold and functional

We’re seeing a big rise in functional spirits – non-alcoholic tequila, rum and vodka alternatives crafted to give customers that ‘two drinks in’ feeling.

There are even mood-enhancing pale ales with probiotics, vitamins and botanicals. Putting these options on your bar isn’t just more inclusive for mindful drinkers, it makes your venue stand out from the crowd.

Believe in your product

Lots of work goes into creating spirits that make the base for a great low or no alcohol cocktail, so why sell it cheaper than a regular one? Okay perhaps a pound, but a lower price immediately devalues the sophistication, research and aesthetic look and mouthfeel of the product.

Offering a small range of quality drinks encourages people to try them and educate

themselves about the benefits, so in time they love them so much they don’t drink alcohol at all… or at least moderate it.

Don’t miss out

That £800m opportunity should be front of mind for bars and restaurants when it comes to incorporating and emphasising a new kind of drinking. I’d love to see everyone at the same table drinking something beautiful, bursting with flavour and with fewer bad ingredients. I’m all for moderation though so if that means using vermouth in a session cocktail, reducing volume from 50ml to 25ml or using a lighter, more refreshing tonic water, that all lessens the impact on our bodies.

Changing attitudes

This isn’t a trend or a fad. It’s a lifestyle shift that means people don’t have to stop going out with friends in the week to avoid having alcohol because there are now great alternatives with the ‘kick’ that people want.

Non-alcoholic beers used to be few and far between, but now we’re seeing fantastic punchy 0% or 1.2% lagers, IPAs and even stouts. The same is true of session cocktails with big and bold flavours, meaning customers can socialise and eat with friends for longer.

Train your team

It’s harder to make a good non-alcoholic cocktail than an alcoholic one, so train your team to understand the flavours and detail that goes into creating a sophisticated menu and encourage them to ask customers if they’d like an alcoholic or non-alcoholic option. Always remember to run tasting sessions for the bar team so they can excite guests and upsell.

Shout about it

Product quality, price and placement are critical so let customers know about your inclusive menu. Use social media, website and boards to drive sales, with knowledgeable explanations of the science behind each drink.

Caffè Cocktail (<0.5%)*

* anything 0.5% or less is considered non alcoholic and contains the same alcohol traces as a banana

Balanced and complex, try this brunch-time favourite

Non-alcoholic bittersweet aperitif made using quality wines, herbs and botanicals forms the punchy base for this tongue-tingling treat. A concentrated shot of cold brew espresso from a bottle saves time and give the drink a complementary depth of flavour.

• Fresh lemon juice balanced with maple syrup brings a vibrant edge and taste of Italian summers.

• Dark grated chocolate dusted on the frothy tonic crema creates a decadent finish to excite the senses of taste, smell and vision.

• The complex, citrusy drink pairs well with small plates and light salty snacks.

Optional grated dark chocolate or as is

“Put

all the ingredients in your shaker with ice, except the tonic water, and shake quickly. Pour into a rocks glass and add a splash of tonic water. Add grated dark chocolate to garnish.”

Rouge Wine Spritz (<0.5%)*

* anything 0.5% or less is considered non alcoholic and contains the same alcohol traces as a banana

An alcohol-free winter spritz with rich citrusy flavours to brighten up the coldest days

• A fiery marmalade and ginger-based aperitif with hints of Seville orange and cardamom puts flavour first using tried and tested aperitif making techniques using apple cider vinegar and fresh, natural ingredients.

Dealcoholised red wine with notes of ripe red fruit, crushed black pepper, dried rose petal and candied cherries adds to the oaky depth.

• Light, refreshing, sweet and juicy Spanish clementine tonic gives the cocktail a playful feel while dehydrated orange is the perfect winter warmer decoration.

• Best served in a bowl glass with winter game and meaty dishes in the run up to Christmas.

Dehydrated orange

Wine glass

“Fill a glass to the top with ice and pour in the marmalade aperitif and dealcoholised wine. Add clementine tonic water and then stir to combine the flavours, being careful not to disturb the bubbles! Garnish with orange, et voila!”

Rouge me my valentine (4%)

Treat yourself to some cocktail love any time of year with a fruity and herbaceous blend of pink gin, strawberry and basil

Gin infused with fresh strawberries creates a refreshingly layered serve for the mindful drinker.

• Strawberries and basil give the cocktail a texture and herbal undertones, balanced beautifully by lemon juice and the caramel tones of agave syrup.

• Indulge by adding in the goodness of fermented strawberry kombucha and lemon to accentuate the middle ground between sweet and tart. Serve in a coupette glass for that decadent finish.

Coupette glass

Half a strawberry & basil

“Take your strawberries and basil and muddle them in your shaker, then add the infused gin, agave and lemon juice and fill the shaker with ice. Give the ingredients a good shake and strain into your glass over ice. Top with your Strawberry Kombucha and add a strawberry and a sprig of basil”.

SCAN HERE FOR RECIPE

Know your Korean

This cuisine is big right now. So if you’re putting Korean dishes on the menu, make sure you draw on authentic tastes and techniques

Barnaby MacAdam, creative development chef at Santa Maria Foodservice, shares his tips on creating bold flavours with seasonings, spice blends, sauces and condiments.

THE K-TREND

Hallyu is also known as the Korean wave that’s been showering the world since the 90s. It’s a phenomenon which has seen interest in the South Korean culture boom massively. The wave of popularity has been driven by K-pop bands like BTS, K-beauty brands such as Lagom and K-dramas including Squid Game.

The huge fascination in Korean culture has made K-food smoking hot. Now, 89% of people want to eat more K-food*.

Principles of Korean food

It’s a bit tricky to sum up what defines Korean cuisine. Because K-food is a lot of things. It’s a way of cooking that features everything from hearty and umami-rich to vibrant and acidic. Compared to Chinese and Japanese, the foods tend to be spicier. The umami taste is usually created by using fermented products, mushrooms and sesame oil.

There are loads of treasured classics like bibimbap and bulgogi, but also

fun and quirky fusions like Chicken Tonkatsu burgers and Korean Tacos.

This cuisine is proud but openminded, traditional but creative, and is clearly influenced by the Mongolian invasion in the 1200s and the Japanese colonisation between 1910 and 1945.

It also features American influences from the Korean War in the 1950s. It’s basically a giant playground with something for everybody to enjoy.

*Source: UK Survey by Santa Maria

KIMCHI, YES PLEASE 2

A traditional pickle served alongside every meal (including breakfast), its fermented nature and spicy, sweet and sour taste have led to a growth in popularity. Flavourful and packed full of nutrients, it also has probiotics that can boost gut health and the immune system. A combination of vegetables, garlic, ginger, chilli, salt and fish sauce, no two Kimchi recipes are the same.

IN A KOREAN PANTRY… 3

The following ingredients are commonly found in this cuisine’s cooking:

Chilli pepper flakes (Gochugaru) and paste (Gochujang) balance sweet and spicy. The paste is used to make sauces or to dress proteins and veg.

Fermented soybean paste (Doenjang) is salty and earthy. Once opened, store in the fridge and use in stews, dipping sauces and many other dishes.

Sesame oil and seeds have a strong, nutty flavour that can be used as a side dip or garnish.

Rice wine brings tang and a touch of sweetness to Korean BBQ and other staple dishes.

Soy sauce (Ganjang) that’s salty and a little sweet. There are dark and light options available, both of which can be used as seasoning.

Garlic and ginger are used as base flavours in many dishes, including marinades and sauces. Ginger brings brightness and fire.

DRINK PAIRINGS 4

Different varieties of tea are the most common beverage pairings for Korean dishes. Omija-cha is a summer tea made from magnolia berries and is best known for its unique flavours. Insam-cha is a ginseng tea that’s usually served hot or cold and drunk for its health benefits. Oksusu-cha is a roasted tea made from corn kernels, corn silk or a bit of both.

Seoul Chicken Burger

Serves: 4 Skill rating: EASY

Ingredients

4 chicken buttermilk burgers

4g Santa Maria Red Chili & Ginger Seasoning

• 4 brioche buns

• 100g little gem lettuce

• 40g mayonnaise

• 40g Santa Maria Fermented Chili Sauce

For the slaw:

• 80g red cabbage, finely shredded

Method

80g white cabbage, finely shredded

80g carrot, finely shredded

• Dash lime juice

• 4g fresh coriander

• 24g Santa Maria Kimchi Chili & Garlic Paste For pickled cucumber:

• 160g cucumber, thinly sliced

• 12g Santa Maria Pickling Spice Mix

1. Mix the mayonnaise and Santa Maria Fermented Chili Sauce. Cut the cucumber into thin slices and mix with Santa Maria Pickling Spice Mix.

2. Finely shred the carrot, white cabbage, and red cabbage and place in a bowl. Mix in the Santa Maria Kimchi Paste.

3. Rinse and break the little gem lettuce into small pieces. Fry the chicken as per instructions.

4. Dress the burger buns with the mayonnaise and place the salad leaves on top. Then place the fried chicken, slaw and pickled cucumber on top, and add the bun lid.

5. Serve with seasoned fries.

Pairing K-food with wine is harder but far from impossible. Classic choices include Makgeolli and Sujeonggwa. In general, acidic and semi-dry whites, like American, French or German Rieslings complement spicy foods. Korean fish dishes pair well with Sauvignon Blancs from New Zealand and Chile. Light rosés and fresh Pinot Noirs also match the Korean flavours well. Avoid tannic wines because they enhance the spiciness rather than balance it.

Just like with many other foods though, you can’t go wrong with a regular lager beer.

MUST-MASTER DISHES 5

• Bibimbap: a rice bowl topped with delicious, seasoned vegetables, proteins and a fried egg, finished with sweet, savoury and spicy bibimbap sauce.

• Bulgogi: typically made using beef steak, the meat is marinaded in a combination of pear, sugar, chilli paste and soy sauce before being cooked over a barbeque and served with vegetables and rice.

• Banchan: the name given to a series of small dishes, they bring a variety of texture, flavour and colour to the table and include everything from pickled radishes, kelp noodle salad and tuna pancakes.

Sirloin steak bibimbap

Serves: 4 Skill rating: MEDIUM

Ingredients

400g sirloin steak

80g Santa Maria Black Pepper Soy Sauce

• 240g rice

• 4 eggs

For Korean carrot:

• 20g grated carrot

• 4g Santa Maria Pickling Spice

• 4g Santa Maria Chili &

Method

Sesame Seasoning Dash of soy sauce

For soy spinach:

• 200g spinach

• 2g Santa Maria Red Chili Ginger Seasoning

• 160g Santa Maria Fermented Soy & Chili Paste

• 40g roasted sesame seeds

1. Grill or fry the sirloin steak whole in a little oil until it is browned on both sides. Set aside to rest before cutting into thin strips. Then put back in the pan with the black pepper soy sauce and mix.

2. Heat oil in another pan, add the spinach and the red chilli ginger seasoning. Put in a dash of water. Remove from heat when wilted. Mix in a dash of soy sauce.

3. To make the carrot, mix all the ingredients together and set aside.

4. Cook the rice according to the packet instructions. Place it in warm, deep serving bowls. Place the carrot and spinach on top. Then the steak. Finish with a fried egg in the middle.

5. Garnish with sesame seeds and serve Santa Maria Fermented Soy & Chili Paste on the side.

To get a head-start on authentic flavour, try Santa Maria’s new K-food range: Black Pepper Soy Sauce: A balanced combination of umami-rich soy, strong black pepper, fruity sweetness from pear and a hint of garlic

• Fermented Chili Sauce: Hot chilli with balanced sweetness and a tangy hint of lime

• Fermented Soy & Chili Paste: Umami-rich soy paired with mild chilli heat, fruity sweetness and balanced acidity

• Chili & Sesame Seasoning: Nutty sesame seeds, zing of garlic, spiciness from red chilli, subtle sweetness and rich umami Kimchi Paste Chili & Garlic: Strong chilli flavours, notes of garlic, acidity from vinegar and fruity lime

ADVICE: Dogs really are a venue’s best friend

Jess Morris, co-founder of natural dog chew and drink company

The Canine Menu, says making your venue dog-friendly encourages 55% of owners to stay longer and spend more. Here are a few of her hound pound tips.

Cafe, pub and restaurant managers who don’t welcome four-legged customers could be turning their wet noses up at a 20% increase in takings*. They could also be losing out on footfall (and pawfall).

With around a third of UK homes now having a dog, owners aren’t afraid to pamper their pooches with trips out. It’s a market worth £8 billion so food and drink venues that cater for them with bar snacks and dog-friendly beer and wine can lap up the profits.

Think like a dog

Jess says: “Our furry friends have the same cognitive capacity as a two-yearold child and sit still for about the same time when they’re on high alert. But give the dog a healthy chew that takes 20 minutes to get through and they are occupied and become calmer. If they’re relaxed, their owners are too, so they will stay and spend more. Dogs chew for fun, stimulation and to relieve anxiety, so they’re perfect for a busy venue.”

Customers at dog-friendly venues tend to spend between 12% and 18% more than at non-dog-friendly places, according to a survey by Pet Business. In fact, offering treats and dog-friendly menus can increase regular customer spending by 20%.

“Dogs are part of the family so why would you leave them out when you go for a meal? Pubs that recognise this will make the most of the hound pound almost immediately”.

Nick Marsh, Co-Founder, The Canine Menu

Loyalty is everything

Dog owners are more likely to return to places that welcome their pet. They will also have a strong brand loyalty they’ll share with their dog-owning friends. Around a third of customers choose a venue specifically for its doggie reputation, so marketing snacks on the bar in eye-catching presentation boxes is crucial.

Jess adds: “We’ve heard about dogs dragging their owners to certain cafes and pubs because they know they’ll get pampered, so never underestimate their pulling power. One of our customers sells twice the amount of dog chews than he does peanuts. Remember – dogs enjoying their treats is something owners love to share on social media, too.”

Events and fundraiser tie-ups with dog-friendly groups are other great ways to grow loyalty. Especially among younger customers who are most likely to spend on high-quality dog treats.

Make everyone comfortable

Creating a dog-friendly space where Monty or Lucy can spread out will keep them comfortable. Having a designated area also means people who aren’t as keen on dogs will be equally as relaxed.

Getting the right dog treats that aren’t sticky or messy will also keep cleaning costs to a minimum. Jess says: “Our allnatural rabbit, venison, boar and duck chews are pre-packaged, low odour and not sticky – and have a four-month shelf life.”

Be sure to check your team like dogs and know how to handle them. Talk of any negative customer experience can spread fast. Setting rules about keeping dogs on a lead and tidying any mess are expected (and respected) by most owners. So don’t be afraid to apply them to any misbehaving pooches.

97% of dog-friendly business owners say that welcoming dogs has grown their takings

Source: Pet Business Survey

Chew on this

Matt Cullen, landlord of the Norfolk Arms in the Peak District, made £3,300 profit from chews alone last year. “We have huge signs declaring we’re dog-friendly, strategically placed bowls and The Canine Menu menus on the bar and tables.

“The chews are £2.25 to £2.50, a price that encourages customers to explore without hesitation. They are a big hit and far better than the tired old dog biscuits you sometimes see.”

Merch

time

The Canine Menu can also offer bowls, drying mitts, dog beds, display crates and printed menus for your guests. Their dog ice lollies contain vitamins, minerals and antioxidants to keep canine customers hydrated in summer.

Sniff out the best ways to a tasty profit treat here.

SCAN HERE

The magazine that gives us “the buzz”

James McMahon, Head Chef at Platform 1864 in Scotland’s north-east Highlands, reveals why B&K keeps him ahead of what’s trending.

Share Your Dishes

Follow us on Instagram or X @barkitchenmag and share your best seasonal dish with #feedyoureyes to inspire other chefs and have the chance of winning a £50 Amazon voucher to treat yourself.

Tell us about yourself

I started off washing the dishes around 20 years ago and worked my way through the ranks in hotels before moving to Aberdeen, where I spent a decade working in restaurants.

Because I did my time doing the usual wide variety of bits and pieces in kitchens, I know how important it is to experience all aspects of the job on the way up.

The variety here is fantastic which means we’re always looking to change things and stay relevant. That and the fact I’ll never stop learning is why I find B&K really useful when I’m looking to try new things.

What drives you as a chef?

The buzz. The things you’re not so keen on are also the things you love. So, a long night for two of us with 160 covers is tough, but that thrill of maintaining consistently high standards and delighting customers is indescribable.

We have two young trainees who are the future. At the moment they’re doing the groundwork but in a year they’ll be working unsupervised to a good level. It’s very rewarding to see a young person with passion grow into the job.

What’s your food passion?

Being up in the Highlands, game meat. We have it in abundance on our doorstep, especially venison which is sustainable and allows us to put a strong focus on the provenance of our menu.

Our location means seafood is also popular. I recently made a curried cod and tuna ceviche with rhubarb salsa (right) which was a success. Trying something slightly unusual is part of the fun… especially when it works. If it doesn’t, we learn.

What are your B&K best bits?

Because we’re a little way away from everywhere up here, I read it to see what’s trending down in London. Usually new approaches take a while to reach us, so B&K is under our nose and means we can get ahead of the wave.

I love the way many of the tips and tricks are relevant and can be rolled out whatever sector you operate in. The magazine also offers advice on the logistical side of things such as recruitment and retention, which is a major issue up here.

The magazine gives a holistic view of the industry rather than focusing on a specific area and provides food for thought on things you didn’t realise you needed to know. It’s accessible, informative and doesn’t take itself too seriously. I really like that.

Would you recommend entering Feed Your Eyes?

Our location means we could easily be forgotten, so getting your dish in the magazine is great for exposure. All chefs love their food to be talked about, so B&K is a great vehicle to share it with a big UK audience.

The competition and the magazine as a whole, is quite unusual in the industry because it combines so many different elements and product ideas that make you think. I always look forward to reading it.

“The magazine gives a holistic view of the industry rather than focusing on a specific area and provides food for thought on things you didn’t realise you needed to know”

James McMahon

JamesMcMahon

Malnutrition awareness saves lives

Care catering expert explains why better education is crucial

More than 1.3 million people aged over 65 suffer from malnutrition in the UK*. Their regular GP visits, repeated hospital admissions and lengthy stays on wards cost the English healthcare system

£19.6 billion every year**.

Roshni Kondakis, Nutrition Manager at Caterplus (part of Elior UK), believes these problems would be eased by better educating people about nutrition.

“Spotting telltale signs of malnutrition and greater nutrition awareness will prevent a crisis looming as the UK’s elderly population grows,” she says. With Malnutrition Awareness Week coming up in November, here are Roshni’s tips on the signs, risks, challenges and possible solutions.

*Source: Introduction to Malnutrition, British Association of Parenteral and Enteral Nutrition

**Source: www.malnutritiontaskforce.org.uk

11-17 nov UK Malnutrition Awareness Week Join the conversation on social media using #UKMAW2024

Nutrition essentials

Definition of malnutrition:

‘Mal’ means ‘bad’, so it’s ‘bad nutrition’ caused by a deficiency in micro and macronutrients.

Micronutrients are vitamins and minerals we need in small amounts. Without them our bodies are prone to severe or life-threatening conditions.

Macronutrients are proteins (meat, fish, eggs, pulses), fats (avocado, nuts, oils), and carbs (sugar, fruit, bread). We use them to give us energy and maintain the body’s structure. and systems.

Know the risks

Wastage of muscle mass and strength makes standing and walking difficult as people age or become immobile. That’s why the elderly are at greater risk of falls.

A lack of protein makes older adults more vulnerable to illnesses. This can increase their length of stay in hospital, where they also run a higher risk of infection.

Muscles in the throat help us swallow. So if these are affected, food goes to the lungs rather than stomach, causing chest infections or worse.

It’s not just physical. People with malnutrition can become depressed or anxious, especially if they’re more tired and lethargic. If they have a confidence-sapping fall, they can quickly become isolated.

Spot the signs

The main one, especially in older people, is loss of appetite. People who suddenly go off food they used to enjoy, feel tired or lethargic or lose weight without trying might not be getting the nutrients they need. Dropping between 5% and 10% or more in weight over three to six months is a red flag.

Look out for clothes, jewellery or belts that seem looser. Dentures that no longer fit and an inability to chew anything but soft food can be due to a loss of muscle mass around the mouth. All of these can affect overweight people too.

“We have an ageing population and we’re going to see an increase in malnutrition. But if we could flag people at risk earlier by upskilling and educating carers and the public, we stand a chance of keeping people out of hospital.”

Roshni Kondakis, Nutrition Manager at Caterplus

Use the solutions

Training and continuity across care homes is vital. Caterplus have introduced innovations such as Mixed Reality goggles on their training programmes to help catering teams meet standards.

Chefs who want to understand more about texture-modified dishes should speak to a dietitian. They can advise on the nutrientdense foods to use.

Roshni uses the BDA Nutrition and Hydration Digest to run a menu capacity assessment. This helps check meals meet the nutritional needs of people with good and bad appetites. It also means individuals’ diets can be fine-tuned to meet the National Association of Care Catering’s nutritional requirements.

Don’t neglect the dining area, either. Flowers, music and a non-clinical feel will encourage residents to meet, chat and eat together. It’s a perfect opportunity for teams to get feedback and for residents to meet the people cooking their meals.

32% of people in the UK aged 65 or over are at risk of malnutrition on admission to hospital

Source: The Association for Public Excellence (APSE)

50%

of people admitted to hospital from care homes were at risk of malnutrition

Source: The Association for Public Excellence (APSE)

18%

of English local authorities offer a Meals on Wheels type service, down from 43% in 2016

Source: The Association for Public Excellence (APSE)

How can the industry support care caterers?

As a population, we don’t really know how to eat right. Teaching children the importance of nutrition from nurseryschool age will help reset this trend. The Education sector within Elior UK visit schools to educate children about different nutrition related topics. Operations managers support their clients by signposting them to the right healthcare professional in the community or the British Dietetic Association Website for food fact sheets. Roshni also teaches kitchen staff to understand important areas of nutrition for older adults, so they understand what they are doing and why.

“As a population, we are still learning to eat well. Teaching children the importance of nutrition from nursery-school age will help their understand of basic nutrition and ensure they become healthier adults and pass the message on to their children”

Roshni Kondakis, Nutrition Manager at Caterplus

Spread the love

Make everyone feel welcome this 14th February

Symbol of hope

Having a pride symbol outside your venue instantly signals to potential customers that you’re committed to creating a safe space. A rainbow window sticker will draw them in while pins on the bar or waiting staffs’ uniforms are a low-cost way to make sure LGBTQIA+ patrons feel welcome and seen.

Diverse diets

Valentine’s Day menus run the risk of feeling samey – classic steak, for example. But this can also lead to excluding certain dietary groups. Try to consider a set menu that suits a range of tastes and offer inventive swaps like gluten or dairy-free alternatives.

FIND OUT MORE

Visit UK Hospitality to find a host of helpful Equity, Diversity and Inclusion resources.

Language of love

534 1

Using inclusive language speaks volumes about how considerate and welcoming your venue is. Try to use gender-neutral terms in your Valentine’s promotional material as well as in person. Support your staff with training around pronoun use and what words to avoid so they feel confident.

It’s not all romance

Remember, love can be platonic too. So why not highlight Palentine’s or Galentine’s in your marketing? You could even host a special event like brunch or lunch to celebrate non-romantic love. That might also mean avoiding tropes like roses or making seating appropriate for groups instead of just couples.

Keep your commitment

Making everyone comfortable shouldn’t stop after 14th February. If you’re an inclusive venue year-round, customers will continue to visit. You could get involved with Pride celebrations, create inclusive policies or offer gender-neutral bathrooms.

16% celebrate Valentine’s with romantic and non-romantic partners

Source: YouGov, 2024

ADVICE: Don’t get tripped up by the tax tangle

don’t miss the deadlines

January 31: This is the big one. Your self-assessment tax return must be filed by this date and any tax you owe needs to be paid.

Quarterly VAT returns:

Make sure you’re filing these on time. Missing a deadline can result in penalties.

Monthly PAYE payments:

Due on the 22nd of each month (or the 19th if you’re paying by cheque). Keeping up with this ensures your employees’ taxes are handled correctly.

Running a bar, café or restaurant has never been more of a balancing act. The reduced VAT rate that helped many venues in the hospitality sector during lockdown has now returned to the standard 20%, heaping pressure on businesses struggling with inflation and demand for increased salaries.

Keeping staff and customers happy is key, so a good grasp of pricing, budgeting and the demands of the UK tax system are critical to ongoing success. Here’s a quick guide on how to keep your people, regular guests and the taxman happy.

Stay ahead of the changes

Last year saw some significant shifts in the tax landscape which could affect how much – or how little – you pay on the three main ones.

If you trade through a limited company and you are lucky enough to make more than £250,000 in profits, you’ll face a 25% Corporation tax rate, while smaller

businesses with profits under £50,000 will continue to pay 19% with a sliding scale in between.

The VAT rate returning to 20% from the pandemic rate of 12.5% is a blow to the sector, prompting some in the industry to call for a drastic cut to stimulate venues economically and socially.

On the upside, a proposed increase in National Insurance Contributions was reversed, but as with any government policy that can change. That’s why it’s wise to stay on top of the current rates and thresholds.

A date for your diary

The beginning of the financial year for most businesses is 6 April , the day you can start filing personal and corporate tax returns for the previous financial year.

The big deadline is 31 January of the next calendar year, meaning for the 2023-2024 financial year, the absolute latest you can file your taxes online is 31 October this year on paper or 31 January 2025 online.

The later January date is also the deadline for the first payment on account for the previous financial year’s taxes for your self-employed staff – so make sure to remind them.

Forward-thinking businesses can file tax returns automatically and more easily if they have access to accounting software such as Quickbooks, Sage or Xero.

Are you a limited or sole trader?

Corporation Tax is paid by Limited businesses on the profits they make after costs and expenses. These need to be shown in the company accounts and tax returns, whereas sole traders are exempt.

If you’re liable for Corporation tax, you must file an account including important information that follows strict guidelines, including a balance sheet and profit and loss account .

The balance sheet is an overview of all

you’ve made, own and owe as well as your kit and equipment… but don’t forget that tech gear depreciates over time so a good accountant can save you money there.

The profit and loss account details what you’ve spent on wages and payroll taxes over the year against income such as sales and investments.

Again, this kind of information can be easily stored as you go along with good accounting software which will save you time and money.

Many happy returns

Once your profit and loss are sorted, you can start filling in your tax return which gives HMRC information on trading turnover, profits or losses. It can include any losses you want to be considered from previous years. This will help you calculate your net trading profit.

It’s not all bad news though. This is the part where you can make deductions for expenses, capital allowances for running cars and equipment and charity donations. Uniforms, work clothing and tools are also allowable, so make sure you claim.

Keep an eye on the HMRC website for updates that might affect your business and consider attending their webinars specifically designed for the hospitality sector.

KNOW YOUR VAT

If your business has a annual turnover of more than £90,000 you must register for VAT and keep a record of and add VAT to every transaction. You can also claim back VAT on business purchases.

Most venues in the hospitality industry will be providing both zero-rated and standard-rated goods.

When generating receipts and invoices, show your VAT number and information and give the date when the transaction took place.

THE THREE RATES OF VAT ARE 0%. REDUCED RATE OF 5% AND STANDARD RATE OF 20%.

IF IN DOUBT, SEEK EXPERT ADVICE

All food and drink is standard-rated when consumed on the premises.

Cold prepared food such as sandwiches and salads are zero-rated when takeaway, but standard-rated when eaten-in. But crisps, sweets and bottled drinks are always standard-rated.

Hot food is almost always standard-rated unless heated up in-store and left to cool, in which case it is zerorated. Any food that is kept hot is also standard-rated.

Straying outside the law, even if you didn’t mean to, can carry heavy penalties and with corporation tax forming a sizeable chunk of your trading costs it’s best to ask for help if you’re unsure about efficient tax planning.

www.gov.uk/corporation-tax

www.gov.uk/browse/tax/vat

www.gov.uk/paye-for-employers

www.gov.uk/introduction-tobusiness-rates

TAX TIPS

A SIMPLE GUIDE TO STAY ON THE RIGHT SIDE OF THE TAXMAN… AND PROTECT YOUR TEAM

Get relief: Make sure you’re claiming any reliefs on business rates. Regardless of the size of your premises, you might qualify for significant savings.

Annual Investment Allowance (AIA): Planning on upgrading your kitchen equipment or refurbishing the dining area? Deduct the full cost of these investments up to £1 million from your profits as part of your Annual Investment Allowance, and cut your tax bill.

Take care of your team: Make sure your Pay As You Earn (PAYE) system is correctly calculating tax and NICs for your staff to avoid penalties and keep them happy, knowing their taxes are in order.

Employee benefits: If you provide meals, transport or other perks, check whether they’re taxable. Some benefits might be tax-free but some need to be reported.

Stay on top of things: Keeping your books in order is a yearround job. Cloud-based accounting software can simplify this process, ensuring you’re ready for the January deadline without a last-minute panic.

Quarterly checks: Schedule quarterly reviews of your finances to stay on top of your tax liabilities and make any adjustments.

Manage your cash flow: Avoid seasonal shocks by setting aside funds for tax payments as you go along.

Getting employee tax right: Your staff are the heart of your business so your payroll system should be submitting RTI reports to HMRC every time you pay your employees.

Pension auto-enrolment: Make sure the crew are enrolled and your contributions are made on time. This isn’t just a legal requirement – it’s a crucial part of looking after your team. 1 2 3 4 5 6 7 8 9

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