Food Franchise Magazine Winter 2018

T h e U K ’ s o n ly t i t l e d e d i c at e d to f o o d & d r ink f r anchi s i n g

TRIPLE TWO COFFEE Real Food, Awesome Coffee.

WINTER 2018

Top 5 Tips for franchisE

Success

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Winter 2018

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One To Watch:

Selekt Chicken

Chief Executive Officer Tahir Jamil discusses the benefits of a Selekt Chicken franchise

News Round Up

Market Watch

Our summary of the latest news from across the sector

An overview of the biggest franchises on the stock market

sausage anne egg McMuffin I am a franchisee & this is my McDonald’s

‘For me, it’s all about the people. I have some fabulous people working for me – quite a few who’ve been with me since day one – and it’s a pleasure to watch them grow. Someone who started out as a Crew Member is now the Business Manager at one of my restaurants.’

Anne, operates 6 restaurants in Leeds

Come and talk to us at one of our Insight Days in 2018 5th January, University of Warwick 19th January, London 2nd February, Bristol 2nd March, Manchester 23rd March, York 20th April, Cranfield Management Centre 11th May, Edinburgh 25th May, Aston Business School 22nd June, Manchester 7th September, Bristol 21st September, Milton Keynes 19th October, Leicester 9th November, York Register your attendance at www.mcdonalds.co.uk/franchising

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Publishing Director Lewis Wantling

Food Franchise message

info@mvhmedia.co.uk Office: +44 (0) 333 003 0499

Advertising sales Sandra Bouillet sandrab@mvhmedia.co.uk Office: +44 (0) 333 003 0499

Art Editor Natalie Florey-Abbotts

Hello and welcome to the Winter edition of Food Franchise Magazine!

Natalie@mvhmedia.co.uk

News & Features Writer Susanne Wynne susannew@mvhmedia.co.uk Office: +44 (0) 333 003 0499

Contributors Fiona Boswell James Daglish

Finance Laura Williams finance@mvhmedia.co.uk Office: +44 (0) 333 003 0499

As we enter a new year, we catch up with some of the UKs biggest franchises.

We speak to Yousif Aslam, Managing Director of premium desserts franchise Heavenly Desserts. We find out about the journey of the franchise, and Yousif tells us more about the support and guidance he offers to his franchisees.

We also speak to Selekt Chicken, pioneers of fried-free chicken a chicken franchise with a difference. With a striking design concept, Selekt have worked tirelessly to alter the perception of fast food - and offer customers quality fried-free chicken in a fast casual environment.

Meanwhile, we catch up with a number of franchisees from some of the UKs most prolific franchises. Nick from Riverford, Jamie from Subway, Fifi from Beatons Tearooms and Jo and Austin of Papa John’s tell us why they chose franchising and what the future holds. Turn to page 38 for our Franchisee Q&A. Our Guide to Franchisee Success runs through what it takes to be a successful franchisee and if you turn to page 60 Fiona Boswell discusses the top 5 tips to avoiding franchise risk.

On page 74 you can discover the latest share price of some of the UKs biggest franchises, including McDonalds and Papa Johns.

As always our news round-up runs through the top franchising news to hit the headlines in the last quarter.

Until next time,

Publisher MVH Media Ltd.

The Food Franchise Team

The publishers do not accept responsibility for advertisements appearing in this magazine.

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The opinions expressed are not necessarily those of the editor or the publisher.

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Contents 08 News round-up A look at some of the latest developments in the food franchise sector.

40 Franchisee Q&A We speak to franchisees from some of the UKs largest food franchises.

Find out what drives these successful business men and women - as they give their top tips for future franchisees.

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64 One to Watch: Selekt Chicken We speak to pioneers of fried-free chicken - Selekt Chicken, we find out what 2018 holds for them.

57 Be Inspired: Heavenly Desserts Heavenly Desserts is a unique brand, dedicated to bringing luxurious products, distinctive quality, and an extensive range of beautiful desserts to the market.

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67 International News We round up the latest developments from brands around the world.

77 Franchise Services

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We bring you the latest in innovation from across the sector.

74 Market Watch Our insight into the biggest franchises on the stock market.

84 Legal Hopefully at this stage of the year you are looking back at a good trading period over the Festive season. So time to take stock, perhaps, and begin looking to the year ahead.

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News

round-up Casual Dining Group confirms senior role developments

Casual Dining Group (CDG), the leading UK-based mid-market restaurant company that operates the Bella Italia, Café Rouge and Las Iguanas restaurant businesses, has announced a number of developmental changes within its senior leadership team.

The moves, designed to ensure the business is structured in the best way for the next phase of CDG’s growth and international development, are as follows: • Group Chief Operating Officer James Spragg will assume overall responsibility for Café Rouge in addition to continuing to lead the Bella Italia business • Café Rouge MD Simon Wilkinson will assume a newly-created board role of

Managing Director – Strategic Development, helping the company’s efforts to identify opportunities to grow the CDG business • Chief Digital Officer Celia Pronto will become Chief Customer Officer, with additional responsibility for a number of other marketing-related functions across the group, including the Bella and Rouge brands alongside her existing group-wide digital remit • Las Iguanas Chief Operating Officer Gareth Lock will take the same role across Bella Italia and Café Rouge, reporting into James Spragg.

The changes coincide with two key international appointments and come as CDG accelerates its global restaurant footprint.

Jason Tan has joined the group to lead its focus on expansion in South Asia and will be based at CDG’s newly-opened Singapore office; Nick Evans will take a similar role, supporting CDG’s franchise-led developments in Europe and the UK. The group is in advanced talks on agreements to take its brands in to several new, key international territories, following the securing of a number of such deals, including licences covering Ireland, Saudi Arabia and South Africa.

Commenting on these developments,

CEO Steve Richards said: “I am confident these changes mean that the business is structured optimally; as we navigate a challenging inflationary environment here in the UK; as we continue to grow and accelerate our franchising footprint in international markets and as we seek to capitalise on new opportunities as and when they present themselves.”

At the same time CDG has undertaken a review of team structures across the UK. As a result – and after a period of significant expansion of various head office functions – a number of admin and support roles will no longer exist. This will unfortunately see a number of people leave the business, as the group rebalances its resources behind growth, and the new Bella Italia and Café Rouge structure.

Hubbub announces new partnership with Starbucks to promote reusable coffee cups • Call for a smaller charge of 5p • Will investigate impact of a charge in select Starbucks locations The Environmental Select Committee has today called for a 25p ‘Latte Levy’ on disposable coffee cups, using the money raised to improve the UK’s recycling bin infrastructure and reprocessing facilities.

Currently, the UK throws away 2.5 billion disposable coffee cups every year and only a small percentage of these are currently recycled. The Committee highlighted the impact of the plastic bag charge illustrating the positive impact that charges can make.

Hubbub, a charity that creates environmental campaigns with a difference

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have welcomed the raising of the issue and fully support efforts to encourage more people to use reusable cups, but have also recognised the need to investigate the impact of a cup charge.

Trewin Restorick Chief Executive Officer says; “We believe that more testing is required to assess the impact a charge may have on changing behaviour. To understand how better this could work we are delighted to announce a partnership with Starbucks that will trial and promote a 5p cup charge in 20 - 25 central London stores.

“The trial will investigate the impact of a 5p charge on a paper cup, coupled with the prominent marketing of reusable cups, on customer behaviour. The trial will begin in February and the revenue donated will be

used by Hubbub to run a comprehensive behaviour change study, broadening understanding as to how the public can be encouraged to choose reusable drink containers. Our joint findings will be shared with any interested parties before taking a view on next steps.

The partnership will provide on-the-ground evidence on the impact of the proposed charge and will help government respond to the Select Committee’s recommendation.

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News round-up

Jon Smith Subs expands to the UK Jon Smith Subs®, known for its fresh, hot-off-the-grill sub sandwiches, today announced its first stride in international expansion with its first overseas location slated to open in Kingston, an area of Southwest London, England, in early 2018. United Franchise Group (UFG), the global leader for entrepreneurs, has partnered with Jon Smith Subs to fast track its global expansion.

The master license partner for the United Kingdom territory is Hasna Sheikh Ali, who has an extensive background in commercial and residential real estate and currently owns and operates Pepe’s, a chicken franchise restaurant

in Bournemouth. In addition to the Kingston location, Ali plans to open two additional Jon Smith Subs locations; one in Bournemouth, and a third location near the Kensington High Street area of Central London in the coming months.

“I’m truly honoured to be part of this major milestone for the brand and to help expand the Jon Smith Subs franchise internationally, starting in the UK,” said Ali. “The help I have received from the Jon Smith Subs and UFG teams has been instrumental in ensuring consistency with our brand message and menu to match the renowned quality of the stores in the United States. England is going to love these subs.”

The new location in England is part of a larger international expansion plan for the Jon Smith Subs brand, which until now has been wholly based in Florida. Plans

call for the brand to open 40-45 locations over the next eight years throughout the UK. Other near-term international targets include Canada, France, Ireland, Germany, Singapore and the UAE. “We’re excited to expand our brand internationally as it is a testament to the quality of the concept and the universal appeal of full-flavour sandwiches,” said Scott Stuck, president of Jon Smith Subs, and an owner-operator himself. “We’ve been looking for strategic and savvy owner operators to take Jon Smith Subs global, and Hasna is a great partner to lead that charge. We look forward to watching her succeed, and for the brand’s continued international growth.”

“With plans for the overall global growth and development of UFG’s franchise concepts, the introduction of Jon Smith Subs to the UK is a tremendous milestone for both the brand as well as UFG,” said Tipton Shonkwiler, International Director and Executive Vice President of United Franchise Group. “The brand is in an excellent position within its international expansion plan, showing the potential to exceed our global growth goals.”

ShakeTastic open new franchise location in Madame Tussauds ShakeTastic, the Award Winning, International chain of milkshake & juice bars with stores across London & the Middle East opened its doors to its newest bar this weekend in the world famous Madame Tussauds London!

The millions of guests from around the world visiting this iconic attraction each year will now get the chance to taste the highly desirable bespoke blended beverages this exciting brand has to offer. From their signature shake The Cookie Monster® to their super healthy 100% fruit smoothies, there’s something for everyone including SweetTooth, a crazy combo of ice cream, pear drops & RedBull!

Lee Heighington, Head of Commercial Operations for Madame Tussauds London said: “We can’t wait for our guests to try out the fantastic range of drinks at our brand new ShakeTastic

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store. After a fun-packed visit rubbing shoulders with the stars it’s the perfect pit-stop before continuing your day out in London”.

Catching up with school friends and co-founders, Josh Kettle and Amir Darabi, Josh explained: “From humble beginnings, working long shifts, serving and perfecting the shakes in a little shop in North West London eight and a half years ago, this truly is a very proud moment.

“Madame Tussauds is a magical place I loved visiting as a child and to be part of the team is simply amazing. The management team for all departments couldn’t be more welcoming and

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hospitable and we look forward to a long-standing relationship.”

Amir commented: “I echo Josh and as well as the team at Madame Tussauds London would like to give a massive thanks to our team at ShakeTastic with a fantastic management team and all our staff we couldn’t do it without you!”

News

Riverford ditches plastic nets in favour of biodegradable alternative Organic farmers and nationwide veg box scheme, Riverford, have ditched plastic nets used to pack their onions, citrus fruits and Brussels sprouts in favour of a compostable alternative made from beech tree pulp.

The nets are made by biogenic packaging company VPZ Verpackungszentrum, based in Austria, from wood that is a by-product of the forestry industry. When trees in PEFCcertified sustainable forests grow to a certain height, some are thinned out to provide the remaining trees space and light to grow.

The wood is then chipped and broken down further into pulp, spun into a string-like material, then knitted together into a net tube, ready for use.

As the first UK business to use the nets, Riverford are excited to see what people think. Feedback from their franchise network and customers has so far been positive.

Riverford’s dedicated packaging technologist, Robyn Copley-Wilkins,

explained; “As much as people (ourselves included) might wish that we could do without packaging entirely, it plays a huge part in ensuring product quality and enabling distribution through our whole supply chain.

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A net made from wood sounds strange, but actually works beautifully, and is very environmentally friendly.”

In general, Riverford’s ethos with packaging is less is more; if the product is robust enough to travel without being damaged, then it is packed loose in a recyclable box. Nets are used for onions and citrus fruit that are packaged for people to add to their veg box and rely on nets to distribute equal-weight portions.

Riverford are currently reviewing all existing packaging, making sure it reflects their ethics and are always looking at ways to improve, ensuring they maintain their sustainable, ethical and environmentally friendly status.

B e the boss Explore our ethical, organic food delivery opportunities riverford.co.uk/franchising 01803 227380 WINTER 2018

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Spavens sweet shop opens its first franchise in Hoole From its humble origins as a paper shop that started stocking a few extra sweets, over the years Spavens has evolved and grown into one of North Wales’ most popular specialist Sweets Shops and Party Venues. When you visit the flagship store in Mold, North Wales, you’re greeted with fun and enthusiasm from everyone that works there.

The shop has a diverse offering, from hundreds of sweets, craft activities, crepes and an ice cream parlour which Spavens has created into a fantastic experience package for parties and afternoons spent with family and friends.

Alan Spaven says; “the idea of running children’s parties developed initially in response to a customer enquiry.

We now offer parties to suit all ages and occasions, from birthdays to baby showers. Some customers book months and even years in advance.

Spavens in Mold is truly unique, and with people prepared to travel from a catchment area well into Cheshire, Lancashire and throughout Wales it’s easy to see why Chester is the perfect location to set up the first

franchise store. Already a destination for Chester residents, Spavens has an established customer base to tap into, and the buzz around the store opening has been amazing The Chester Store is now open. The interior has the same unique charm as the Mold shop with the murals and characters from in house artist Wendi all over the walls.

It will boast an amazing array of sweets, pick and mix, chocolates and specialist confectionary from all over the world. We’ve created a crêperie and ice cream parlour and there’s slush and candyfloss, home-made fudge and gift baskets. We have three party rooms on the first floor and loads of space in the shop for craft activities, kid’s parties and our very popular Bring Your Own adult evening craft parties.

Italian wine café chain Veeno is opening their first Central London café Veeno have acquired a unit in the One New Change retail centre, St Paul’s, which opened on Wednesday 22nd November, with a VIP launch. St Paul’s will be the 17th venue in the group, following recently opening in Kingston upon Thames.

Co-founders Nino Caruso & Andrea Zecchino said; “We are extremely excited to open our first franchised site in central London and this is just the beginning of further expansion ahead in the next 12 months. We believe that this location is the perfect venue to bring our authentic Italian offering to Central London and we wish every success to the franchise owner Alex.”

Veeno champions Italy’s after-work culture of drinking, nibbling and relaxing, and specialises in family grown Sicilian wine alongside authentic Spuntini including platters of meats, cheese and other appetisers imported from selected quality Italian producers.

The story began for the company’s co-founders Nino Caruso &

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It has been important to Spavens to re-create the unique experience people get at the Mold shop and they have found an amazing set of new owners with the same enthusiasm and passion as the Mold team.

The new franchisees have spent long hours training in all aspects or running the shop, from how to run the parties to scooping the perfect ice cream to ensure that the Chester customers experience the same Magic as in Wales.

The new shop is situated in the Village of Hoole, just outside the heart of Chester which has a diverse offering of deli’s restaurants and boutique shops which should be a perfect fit for the first of many Spavens Sweets Shops.

Andrea Zecchino in 2013 when they met playing a game of football in Manchester. Both missed the Italian aperitivo culture of drinking, nibbling and relaxing after work. By the end of the year they had opened their first wine café, and the rest is history or “Il resto e’ storia” as they say in Italy!

Veeno source their wine from Nino’s family vineyard in Marsala, Sicily, where the Caruso family have been growing vines since the 19th century. Having such a close relationship between the vineyard and the wine cafés means that only the best quality wines make it from grape to glass.

News

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Bridgwater opening sees Warrens Bakery take 95% of predicted week’s sales in first two days of opening Bridgwater Warrens Bakery took 95% of the predicted first week of sales within the first two days of opening, with almost 600 pasties and savouries sold on the first day alone. Warren’s latest opening in neighbouring Taunton is therefore in the perfect position to meet growing consumer demand for traditional pasties.

Established in 1860, the new bakery in the county town of Somerset will be the seventhonly franchise store outside of the South West to open since February this year and follows in the footsteps of the recently opened Bridgwater store. With a rich heritage and

array of award-winning sweet and savoury bakes and signature Cornish pasties; Warrens Bakery have had a busy year of openings and recently celebrated being announced as one of the UK’s top three craft bakeries in the Baking Industry Awards 2017.

The premium bakery puts a firm focus on provenance, and is recognised as the oldest Cornish pasty maker in the world. The opening

will mean Taunton residents won’t have to travel far to pick up a hand-crimped taste of the iconic pasties, often enjoyed during holidays by the coast.

The Warrens Bakery is set to be the fastest growing franchise brand in the UK this year and the Taunton store will be part of a string of further openings, which include Winchester, Birmingham and London.

Wayne’s Coffee looking to delight London’s organic coffee lovers with new branch in the capital Eco-friendly Swedish coffee shop set to open first Central London location in December and introduce Brits to the famous Swedish Fika, as well as its organic, sustainable food & drink range Wayne’s Coffee, the multi-national organic coffee chain, has announced that it is adding to its branches in Sweden, Estonia, Finland, Norway, Cyprus and Saudi Arabia with a new coffee shop in the centre of London, due to open in December. This means that Londoners will be formally introduced to the unique coffee break that is Fika - a Swedish pastime dedicated to letting go of all worries and enjoying a fun-filled meetup with friends, in a warm, homely atmosphere, while grazing on coffee and cake.

Here is what Wayne’s Coffee Master UK Franchisor Adnan Karim had to say about the festive opening of the Central London location, and why it is the perfect place for a new branch: “It’s pretty simple. If we had it our way,

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people would choose an organic Fika every day. We are promoting smart choices.

London, like numerous cities, truly embraces responsibly-sourced, organic produce, which not only delivers great taste, but also benefits the environment. These are our values, which is why we are so excited about introducing Wayne’s Coffee to the English capital.

Our coffee, which is sourced from sustainable farms in Central America, is verified three times over, by the Rainforest Alliance, the Euro Leaf, and the Swedish KRAV label, all of which enforce strict requirements regarding farming. Also watch out for our ecofriendly, biodegradable Christmas cups!

Our customers are our guests. The priority is to make their visit enjoyable and, as always, we strive to do things better than

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the day before.”

In addition to a stress-free environment, organic coffee and made-on-the-day baked goods, Londoners can also expect coldpressed juices and nutritious superfood drinks, all of which are produced in an environmentally friendly way. The company is particularly proud of its innovative veganfriendly Supercino[T] Lattes, including energyboosting Green Matcha & Beetroot, Coconut, and quirky Graviola. This eclectic range is sure to suit the varying tastes of London’s food & drink enthusiasts.

Wayne’s Coffee is the first Swedish coffee shop chain to be awarded the KRAV label for organic farming and sustainable agriculture, and its arrival in the UK can only be a good thing.

News

Bridgepoint buys master franchise rights to Burger King Bridgepoint has today confirmed it has reached an agreement with Burger King Europe GmbH – and affiliate of Restaurant Brands International Inc. - to become the UK master franchisee of BURGER KING®, with exclusive rights to the brand in the UK. It will simultaneously acquire Caspian UK Group, one of the UK’s largest BURGER KING® franchisees with 74 restaurants.

Terms of the transaction were not disclosed.

The transaction with BKE will see the establishment of a new BURGER KING® UK entity which will be controlled by Bridgepoint with BKE retaining a minority stake. The new entity will enter into a 20 year master franchise agreement giving it the right to be

the custodian of the BURGER KING® brand in the UK, control over the brand’s proposition in the UK and the right to roll-out new stores across the country.

The transaction will also see Bridgepoint support a highly experienced management buy-in team, headed by chairman-designate Martin Robinson whose experience includes Casual Dining Group, where he is also chairman. Martin was former chairman of Center Parcs and Wagamama. The new team will lead the company’s management of the UK territory as well as the roll-out of further stores across the country.

“We are thrilled to announce this agreement to increase the pace of growth for the BURGER KING® brand in the UK, one of the world’s largest quick service restaurant markets,” said José Cil, President of the BURGER KING® brand. “The Bridgepoint team has extensive experience in the UK market and a strong track record investing in and developing leading brands in the quick service

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restaurant industry, which positions them well for success.”

Bridgepoint said: “BURGER KING® is a preeminent global consumer brand with a robust and growing presence in the UK market, well-liked by consumers. This is an opportunity to work with a highly regarded management buy-in team to re-invigorate a much-loved brand and to grow the existing UK business.”

Martin Robinson, chairman designate of the new BURGER KING® UK entity, said: “BURGER KING® is an iconic global brand with a long-standing heritage in the quick service restaurant market. Working with Bridgepoint and BKE, the team believes it can deliver growth and further opportunities for the brand to flourish in the UK market.”

Founded in 1954, the BURGER KING® brand is the second largest fast food hamburger chain in the world. In the UK there are currently over 500 restaurants.

California burger chain The Habit signs first European franchise agreement Hot on the heels of established US burger chains Shake Shack and Five Guys, Santa Barbara established The Habit has formed a franchise agreement with Pegasus Foods to bring their brand to the UK and Netherlands in 2018.

Headed by Chief Executive Officer Phil Blackband – previously operations and development director of Brazilian Grill restaurant Cabana - Pegasus Foods has secured the master franchise rights to The Habit brand and will open two The Habit Burger Grill restaurants in the suburbs of London next year. The agreement marks the brand’s first international agreement in Europe and the two openings will be swiftly followed by a brand roll-out throughout the rest

of the UK. “We are honoured and excited to bring The Habit Burger Grill to the United Kingdom and the Netherlands,” said Blackband. “We have a strong belief in The Habit brand and have been long-time fans of their signature chargrilled burgers, delicious sandwiches and fresh salads.”

“Pegasus Foods is a burgeoning restaurant operator and franchise business partner with a strong vision, strategy, and a dynamic team that we are proud to be working with to introduce The Habit Burger Grill to the United Kingdom and the Netherlands,” said Russ Bendel, chief executive officer at The Habit Burger Grill. “We are impressed with their team’s passion to deliver The Habit’s unique offering of quality food and genuine hospitality all at a remarkable value which aligns perfectly with our core principles.”

Pegasus Foods has said it aims to have 30 The Habit Burger Grill restaurants in operation within the first five years of trading.

Currently The Habit is one of America’s fastest growing burger chains with 197 locations worldwide. In 2014, The Habit’s ‘Charburger’ was named the best burger in America, consisting of a fresh beef patty, lettuce, tomato, caramelised onions, pickles and mayo on a toasted bun.

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Wok&Go crowd fund as they plan move to the capital Fast growing franchise Wok & Go is the latest company to turn to crowdfunding to aid their expansion. Wok&Go offers a quick, nutritious and affordable alternative to traditional fast food. Its concept of authentic Asian cuisine, cooked fresh and served fast, is proving popular with students, shoppers, office workers and families – all hungry for the value and convenience of restaurant quality food without the wait.

On track to sell over 1.1 million boxes of noodles this year, they are now raising to open a flagship store in London.

Wok&Go is growing fast, with 27 UK locations and more to come in 2018,

including overseas expansion. Their approach has made them one of the fastest growing businesses in the fastcasual market, The brand are now raising funds to

open a London Flagship store which will provide a new source of revenue, as well as support the expansion of the concept both locally and internationally by increasing brand awareness.

Indian fast food concept Wrapchic finds success in Tower Hill, London October 2017 saw Wrapchic open its doors to consumers on Byward Street offering Indian style street food as well as an extended menu including ‘The Great Indian Breakfast’ and a range of ‘differently Indian’ grab and go items from the chiller. After a successful 5 years, Wrapchic are excited to keep the momentum running by opening its latest outlet in the sought after Tower Hill.

Wrapchic is fast Indian food – but our unique standing is that our offering is cooked and prepared by top Indian chefs in a welcomed healthier way. Wrapchic combine authentic Indian food with modern ways of eating on the go and have been creating an immense buzz wherever they land. Wrapchic are currently making an envious mark in the fast food arena because consumers are looking for something unique, interesting, and healthy. Food is about much more than just ‘filling your boots’ now, so Wrapchic’s concept, wonderful team and gorgeous eateries keep fiercely loyal Wrapchica’s coming back again and again!

Wrapchic already have hugely popular and established flagship outlets in major sites across the UK including London, Birmingham, Bradford, Milton Keynes & Dudley. Tower Hill is the first Wrapchic outlet to offer a self-ordering station and a super-fast service by having key preppers and rollers on hand specifically for quick food preparation.

The product range at Tower Hill will also offer a new and full breakfast menu. The new items include - Indian filled ‘paratha’s on a budget’ as well as an array of brand new fillings, such as the egg bhurji and lamb kheema. Not only that, for those in a real rush, Wrapchic have a chiller rammed with grab and go items like Wrapanini’s, Wraposa’s and Curry Pots which can be heated up in-store or at home.

Wrapchic have also introduced a ‘Spice Bazaar’. This has been created for the Wrapchic die-hard fans who want to buy the spices and marinades that are used every day in Wrapchic.

Wrapchic was created by Mahesh Raikar in 2012. Mahesh, has 18 years of food industry experience behind him including a senior role in a Fortune 500 company. He wanted to make our much loved

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Indian cuisine available in to a bustling lunch time market, testing the boundaries of the way we eat our Indian food in a modern world. After working for over two years on the idea, testing and retesting, designing and redesigning, Mahesh invested his own money into opening the first Wrapchic in Birmingham City Centre and hasn’t looked back since.

Mahesh explains what makes Wrapchic’s food stand out from the crowd; “All our core ingredients are prepared at a central location by our expert chefs in order to maintain product standards and authenticity. The ingredients are then delivered to our stores for final preparation”.

Wrapchic are operating at the right time in the right place explains Mahesh; “Our concept is unique in the quick serve food sector and brings something new and fresh to the high street. Our existing outlets are doing extremely well in terms of footfall and profitability. The public have really taken to the concept of healthy, fresh, tasty, Indian food served in a burrito”.

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News round-up

Tim Hortons reveal first Northern Ireland location Canadian coffee and doughnut chain Tim Hortons has announced the location of its first Northern Irish outlet. The highly anticipated outlet will open in Belfast city centre at the Lesley Buildings in Wellington Place.

The news comes as the chain announced plans earlier this year to open between 15 and 20 stores in Northern Ireland, mainly around Belfast.

Currently Tim Hortons are preparing the launch of their second and third UK outlet, which opened on the 14th and 16th of November in Cardiff and Glasgow’s Silverburn Shopping Centre respectively.

The openings mark the beginning of their expansion plans into the UK franchising market and will follow on from their first UK opening on Glasgow city centre’s Argyle Street earlier this year.

Speaking at the announcement of their Cardiff branch, Chief Finance and Commercial Officer of Tim Hortons, Kevin Hydes commented on the strong sense of community and friendly culture apparent at the locations of the new branches, a value shared by Tim Hortons. He said: “We knew Great Britain loved its great coffee and delicious, freshly made food, but the excitement we’ve seen for Tim Hortons has beaten all of our expectations.

“We want to invite everyone to come down, as soon as we’re open, and experience our signature coffee and iconic baked goods and products for themselves.”

Targeting the UKs biggest cities Tim

Hortons is expected to open more stores across Glasgow, South Wales and Greater Manchester.

The brand has amassed a cult following in its homeland of Canada, where eight out of ten cups of coffee across the country are served from a Tim Hortons branch and more than 5.3 million Canadians visit the chain daily – around 15% of the population.

First Acquisition for Chopstix Group Chopstix Group (CG), which owns and operates the eponymous chain of 75 noodle restaurants across the country, has concluded its first acquisition. CG has purchased the popular Yangtze chain of restaurants from The Wok Ltd for an undisclosed sum, in a deal backed by Metro Bank. Launched in 2006 and employing 70 staff, Yangtze operates nine premium, quick service Chinese restaurants across the UK and Ireland.

As a result of the acquisition, CG is now active within 35 shopping and retail hubs across the country. The Chopstix brand operates 75 units in total, 26 of which are located within

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shopping centres whilst all nine Yangtze outlets are located within centres including Birmingham’s Merryhill Centre and the Meadowhall Centre in Sheffield.

CG was founded by Sam Elia and Menashe Sadik in 2001, and together, they have overseen the growth of their accessible Oriental food brand, Chopstix.

Under their stewardship, the brand, which offers consumers a faster, fresher, healthier alternative in the food to go sector, has seen its outlet count double in the past 18 months, however Elia and Sadik have kept a close eye on the market over the past year or so, assessing potential purchase options.

Commenting on the acquisition, CG Director Sam Elia says; “We have been keen to extend our restaurant interests in the “food to go” sector for a number of years, however, were prepared to wait until the right proposition presented itself. With this acquisition, we are pleased to add a second

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premium brand to our portfolio, and fully intend to maximise the potential of both Chopstix and Yangtze in the months and years ahead.”

CG Co-Director Menashe Sadik adds; “Now that our first acquisition has been concluded, there is a real appetite and desire to consider future activity. We are already assessing a number of potential deals, and whilst Chopstix and Yangtze share an obvious affinity, we are not inclined to limit ourselves exclusively to the Oriental influenced sector, as we seek to achieve the Group’s acquisition and growth ambitions.”

GVA NI represented Chopstix Group in the acquisition.

“Selekt” your future success, franchising opportunities available across the globe

d Frie e Fre

s er tt a m e t s a t d oo g e er h W Our Company

• Selekt fried free was created as a brand in 2015 with our first store launching in March 2017 • Dynamic new offerings • New innovation in the food industry • Committed to making Selekt an international brand

Our Vision

• To be the Uk’s No1 franchised chicken casual dining brand • Have outlets in every town • To reach across the globe

Our Stores

• Distinctive branding - fresh and clean image - away from traditional fried designs • ‘Open-Kitchen’ format with natural wood, brick, and steel finishes

Our Market

• Customers with healthier vision • Casual dining market growing year on year and still going strong • NPD group reported that chicken is now the biggest protein in food service • Globally fast food market expected to grow to $690 billion by 2022

Expansion - UK and international

• Considering strong candidates for our franchise program both in UK and internationally • Looking to work with landlords and agents who understand our brand, aim and our vision • Negotiations underway with international development agents to secure international partners - particularly in Pakistan, Middle East, USA and Canada

To be part of ‘Selekt’ succes s, connect with the franchising team and get ready to embark on an exciting journey. Whethe r you are looking to start up your own busines s (be your own boss) or are a seasoned business person the Selekt team will be with you ever y step of the wa y.

To support your future dreams ‘Selekt’ business model. Contact Selekt team now for more details.

Selekt Fried Free. 7 Station Road, Harrow, HA1 2UF Phone: 0741 1968 649 | E-mail: info@selektfriedfree.com | www.selektfriedfree.com WINTER 2018

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Fast-growing dessert chain Creams Cafe partners with Como to launch a new loyalty scheme to reward repeat customers Popular British dessert chain Creams Cafe has launched an innovative loyalty scheme to reward its returning customers for their repeat business.

The loyalty scheme, which is available on the fast-growing dessert chain’s mobile app, will let members of its loyalty club earn exclusive rewards when they buy desserts at any of Creams Cafe’s 50 locations.

recently decided to officially open it to the general public.

“Using deep data analytics and marketing automation, our Como Sense solution helps Creams Cafe identify customer segments such as families or milkshake lovers and target them automatically with relevant rewards,” said Ofer Rahum, Chief Business Operations at Como.

“Those personalised rewards, pushed via customised and branded mobile apps, are bringing customers back to Creams’ 50 locations across the UK, increasing sales for the chain.”

Handley Amos, CEO of Creams Cafe said; “Our relationship with Como has been very positive thus far. The amount of app registrations is highly encouraging, and we’ve seen a 20% increase in spend by customers who purchase via the app.”

“No doubt there are a lot more exciting elements to explore going forward, as we provide our customers with personalized offers based on the quality purchase behaviour data the Como app captures.”

For the past two months, Creams Cafe has been working with Como, an award-winning global leader in customer engagement solutions, to offer the loyalty program to a limited number of customers on a trial basis. Following the successful trial – which saw more than 15,000 members sign up via Creams’ mobile app – the dessert chain

Esquire’s coffee open their 33rd UK franchise location Popular coffee hub Esquire’s are celebrating the launch of the 33rd UK store, located in Liverpool city’s business quarter at Walker House in Exchange Flags.

Esquires Coffee’s core principles are focussed around serving exceptional quality Fairtrade and organic coffee, with premier customer service in aspirational yet comfortable store environments. They say they are not ‘just another soulless high street coffee chain’ and are proud of ‘being in the heart of the community they serve.’

Esquires are designed to fit the needs of the modern day coffee drinker, communal

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tables for groups, smaller tables for dates and business meetings, comfy booth seating, USB ports for charging laptops and smartphones, daily newspapers and relaxing background music.

Featuring in Food Franchise Magazines Top 50 Food Franchises, Esquires are on their way to their 2017 goal of opening 5 new stores by the end of the year. Currently Esquires are actively recruiting franchisees to open single

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and multiple stores across the UK and aim to be operating 200 stores in the UK by 2021.

Hock Tan, owner of the franchise in Liverpool, said; “I’m looking forward to serving the people of Liverpool in the heart of the city’s business district.

“We also are looking forward to serving the city’s tourists at this great location.”

In a statement released by the brand they say; “In the heart of the Exchange, our new neighbourhood baristas will have a great selection of nutritious food, as well as perfectly brewed teas and coffees from around the world.

“You’ll find a welcoming, beautiful and heart-warming space where you can relax while enjoying your favourite food and drinks, from dusk till dawn.”

business profile

What makes Mangobean different Why should an investor choose Mangobean?

We are delighted to offer an amazing opportunity where franchisees will be making cash sales from day one. Mangobean operates a flexible model that accommodates, not only those individuals looking for a one store, but for those looking to develop a retail site portfolio (5-50 sites). Our royalties are typically lower than other coffee shop franchises which means more of the profits go the the franchisee. We also use our royalties to support marketing activity, locally and nationally. We offer the complete turnkey solution, from site location to assisting with finances. We want the Mangobean franchise journey to be as enjoyable as possible.

What type of person are we looking for?

This is an exciting opportunity, and we’re looking for individuals who are hard working team players who can demonstrate a strong work ethic. Fun, enthusiasm and hard work are core to our values.

There is no other concept like us; our royalties and fees reflect our ethos for the brand, the more you sell the more you buy! We are the main supplier to all stores ensuring quality and affordability throughout the year. We encourage you check other retail Mangobean franchisees and see for yourself! We started off roasting for coffee shops 15 years ago and been dedicated to our craft since, organically growing into the retail franchise sector.

What support can a Mangobean franchisee expect?

We offer the complete turnkey solution, providing you with a ready-made business. We actively assist you with finance, provide a dedicated franchise manager, project manager, strong design and marketing department and a constant flow of marketing materials to give your store a real presence on any UK high street!

How are you looking to grow Mangobean?

We will be opening 20 stores over the next 15 months with 7 already in the pipeline with a target of 100 stores over the next 5 years. Mangobean - Coffee Wonderlands are the next generation coffee shops!

For more details contact ash@mangobean.co.uk

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Subway franchisee Ian Dawes scoops top award Ian Dawes, the Subway franchisee who has stores in Seacroft and Guiseley, Leeds has won the award for outstanding local store marketing for 2017.

Ian who has won the award before on 2 other occasions in 2012 and 2013 along with the coveted title of Franchisee of the year in 2011 was delighted to have won again. He said: “I really wasn’t expecting to be in receipt of such an award again, I’m absolutely thrilled!”

The award is given to franchisees who

show a commitment to providing excellent marketing in their local communities by getting out and connecting with people.

Ian can often be seen dressed up as Suman, the official Subway mascot, at local carnivals and fetes as well as giving healthy eating talks in local schools. The awards were part the Subway regional rally for greater Manchester and West Yorkshire which was held at hotel Football in Manchester on Monday 19th November.

The Guiseley store was taken over by Ian in 2010, he took on a second store in Seacroft 2 years later where they have gone from strength to strength.

He currently manages both stores with

his wife Lara who is also the company accountant. Subway is currently the world’s largest restaurant chain with more than 40,000 stores in over 100 countries and still has plans to expand globally.

Delightful Desserts opens in Redditch Changing the way you view desserts, this exciting new restaurant has over 40 different flavours of icecream, waffles, crepes, cookie dough, sundaes, cakes, and afternoon teas! They also have a ‘Delightful Bar,’ providing alcohol slushies, creative cocktails and even Skittles shots!

It is the perfect place to indulge, relax and celebrate life’s special moments. They strive to continuously provide their customers with mouth-watering treats and unrivalled

customer service. Founded in 2015, this is their 3rd store, after Stourbridge and Kingswinford, with more stores in the pipeline as they are franchising now!

From Oreo and custard cream cupcakes, to a kids menu, this is the place to experience delight in each and every bite!

Anyone with a sweet tooth will impulsively be drawn to their creations, made using only the freshest and finest of ingredients.

You can find the new Delightful Desserts within The Hub in the Kingfisher shopping centre, Redditch.

Domino’s Pizza shares soar as they overcome predicted budget squeeze country. Digital sales were up 17.4%. campaign, “The Official Food of Everything”, Shares at the pizza giant soared 11% at the start of trading on Tuesday as strong UK sales boost their prospects.

This is despite warnings of ‘tough times’ as UK household budgets are squeezed, comparable sales in its UK market were up 8.1% in Q3.

They also said a record number of store openings in the 13 weeks to 24 September, taking the total above 1,000 in the UK for the first time, helped total sales rise 11.6% in the

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Chief executive David Wild said: “We are pleased with our performance in Q3, especially the improved trend in our core market of the UK.” He added: “In the UK, consumers are uncertain and they continue to focus on value. Our commitment to growth remains undiminished, as does that of our franchisee partners.”

“We expect to launch a record 90 stores in the UK this year, with an encouraging pipeline already in place for openings in early 2018.”

“More recently, we have seen a real surge in digital engagement, with our new advertising

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driving a record 200,000 online orders or 140 a minute - on the last Saturday in September.”

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Fatburger announce plans to open 15 new UK locations FAT Brands Inc. parent company of all-American, Hollywood favourite Fatburger, The Last Great Hamburger Stand™, and Buffalo’s Express, has signed a major international agreement with Charlie FB Limited to open fifteen co-branded Fatburger and Buffalo’s Express restaurants across the United Kingdom over the next few years.

“We are delighted to have found the ideal partner to grow our presence in the UK, as this has been a goal of ours for some time. There is significant opportunity for the burger and wing industry across England, Scotland, Wales and Northern Ireland, and we feel that our cobranded Fatburger and Buffalo’s Express restaurants will resonate well with both residents and visitors alike,” said Andy Wiederhorn, CEO of FAT Brands.

“Like every Fatburger and Buffalo’s Express, our menu offerings and service will exude all things Americana.”

The popular burger chain was launched almost 70 years ago in Southern

California by founder Lovie Yancey. With an array of tasty add-ons and condiments to select from, each burger is grilledto-order and topped with the freshest ingredients. Appealing to appetites of all sizes, Fatburger offers burgers ranging in size from Single to XXXL that can be paired with hand-scooped milkshakes and an array of traditional American sides.

Buffalo’s Express ’juicy, made-to-order, boneless and bone-in chicken wings and salads perfectly complement the Fatburger menu offerings.

Fatburger currently have two locations in the UK, most recently opening in Wembley, London. Speaking at the time of the opening Wiederhorn said; “Opening in Wembley is a tremendous opportunity for our brand as we have the ability to serve our great products and become a part of the surrounding community.

“With our iconic Los Angeles roots, we are confident our classic, made-to-order burgers and chicken wings will thrive in this bustling and vibrant location.”

FAT Brands is a leading global franchising company that strategically develops fast casual and casual dining restaurants around the world. The Company currently owns three restaurant brands that have more than 300 locations open and under development with an overall footprint in 18 countries.

UK’s most famous chippy experiences 28% growth As one of the oldest chippies in the Britain, Harry Ramsdens has seen a resurgence in visitors to their shops up and down the country, despite closures. Their most recent results showed a 28% rise in growth for their 2016 financial year despite a loss of £4million.

A spokesperson for Harry Ramsden’s said; “BVL, which operates restaurant chains Harry Ramsden and FishWorks, reports an increase in turnover and gross profit for the year to 1 January 2017.

“During the year a number of new Harry Ramsden’s sites were opened successfully and we continue to look for new locations for both Harry’s and

FishWorks. During the year a number of unprofitable sites were closed resulting in an impairment charge of £1,547,794.

“Good progress is being made as BVL continues to develop the strong heritage of its brands, its strong relationship with franchise partners including Welcome Break and considers new opportunities for UK and international expansion.”

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business profile

Triple Two Coffee Masters Why Triple Two coffee?

It goes without saying that the retail coffee market has seen explosive growth in the UK over the last few years and even though there are many small chains or one-off artisan coffee shops the market is dominated by 3 to 4 large brands.

It’s obvious that the UK loves the coffee shop experience, but we felt that there was a gap in the market to offer consumers something different and new.

We started developing the concept for Triple Two Coffee in August 2015 with the core proposition being awesome coffee and fantastic fresh food in a relaxing and clean environment – how many places can you go to and get great coffee alongside fantastic fresh food? So, after extensive research we invested in developing the Triple Two brand and operating model working with some of the leading experts in the sector. We now believe we have one of the most exciting coffee shop propositions in the market which has been validated by our customer response at our concept store in Swindon.

We also understood that we would need to offer great value to our customers and be proactive in getting the Triple Two message out to our customers. We introduced a great customer loyalty program from day one which offers great value and allows us to speak to our customers about exciting developments and offers. We have embraced social media and are extremely proactive with our marketing making sure we get our great proposition in front of as many people as possible.

Why did we choose to franchise?

Franchising seemed a natural route for us to grow the Triple Two brand and footprint to meet our exciting growth plans. It

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gives us the opportunity to work with likeminded individuals who want to run a successful business by offering a market leading brand and proposition whilst delivering excellence to the customer – there is nothing like running your own business and with our operating expertise and support we believe we can help our franchisees be the best they can be.

What is our franchise offer?

When you join Triple Two as a Franchisee you are becoming a business partner and we have developed an operating and support function to help you make a success of your business.

We offer two types of franchises, kiosk and store, both get the same expert support from our team.

Early on this would include access to our expert property team to help you find your perfect location including help with lease negotiations and legals. Then our design team will get to work on turning this space into a stunning Triple Two coffee shop.

We then provide a complete turnkey solution to getting your shop open • Recruitment support • Full training • Launch marketing plan • Operational manual which is your blueprint to success • Marketing and promotions support from our full-time marketing team.

• Full support with corporate sales within each given area to further boost sales and brand awareness.

• Access to our customer loyalty program and contact program • Full access to our well established and respected supply chain.

business profile

• Back of house systems to track every aspect of sales and performance.

• Ongoing support throughout the year, including consistent site visits from our operations managers • Access to new innovations to enhance both product and customer experience

What makes Triple Two a great franchise opportunity?

We believe we have a compelling consumer proposition in a huge market which is still growing. Our philosophy of awesome coffee and fantastic fresh food in a relaxing and clean environment is something that millions of UK coffee lovers will appreciate.

Coupled with our expertise, extensive operating and support functions means we can help our franchisees be the best they can be in running their own business.

We don’t intend on stopping there either, we are continually looking at new ways of developing our product and customer experience, so our brand and proposition remains fresh and current.

Our approach to marketing and embracing technology will help our franchisees grow their customer base and increase loyalty.

So, if you are looking to open a franchise and want to work with a leading brand proposition and work with a forwardthinking team then a Triple Two franchise is for you!

The future of Triple Two coffee

With 15 high quality franchisees on board with us already, we will be opening a minimum of 24 sites in 2018. We aim to open 200 sites over a 5-year period, and growth abroad will inevitably happen, with the right franchisee!

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Bella Italia launches Leadership Academia Programme Bella Italia has launched a Leadership Academia Programme with the aim of filling 70% of its restaurant managerial positions from its internal talent pool.

The scheme, which launched on 21st August 2017, demonstrates the company’s commitment to investing in its employees, to enable internal talent growth and a clear career path from Team Member to General Manager.

The programme is divided into three tiered stages: Stepping up, for team members looking to become Managers as well as Chef to Sous Chef; whilst Emerging Leaders focuses on Sous-chefs and Supervisors looking to step up to Head Chef and Assistant Manager; and Future Leaders, for Assistant Managers and Head Chefs looking to become General Managers.

Each stage has bespoke learning modules that give employees the information and experience they need to take the next step

in their career. Participants are also required to attend external workshops away from the restaurant, which are given by Bella’s Learning and Development team.

Courses are structured so that the onus is on the individual to drive their own learning.

The guidance, observation and assessment is all undertaken by senior members of the Bella team.

Wayne Morgan, HR Director, Bella Italia, said: “Attracting and retaining quality people, in an ever-shrinking pool of talent, is a challenge all operators are currently facing.

We wanted to positively promote a career in hospitality and show that it’s possible to work your way up from the floor to management.

“We’ve introduced a structure and a culture that gives employees a clear vision of their career progression. The onus is on the

individual to drive their progression, we just provide them with the tools and advice they need to take control of their career.

“By investing time and effort in our people, we create a loyal, highly skilled workforce who know the brand inside out and are experts in creating the exceptional dining experiences our customers know and love.”

The programme reinforces the businesses engagement strategy that targets three key areas: attracting and retaining quality talent; developing and training the leaders of tomorrow within the business; and embedding and reinforcing a culture that drives employee engagement.

Bella Italia currently has over 170 employees training in the Leadership Academia Programme to take the next step in their career.

Tim Horton’s first drive thru restaurant in England comes to Manchester love our great tasting coffee and quality and queuing overnight to be the first to Tim Horton, the iconic Canadian coffee chain, will serve even more Guests later this year with its first UK Drive Thru opening on Bury New Road, Manchester.

The Bury New Road restaurant is the first Tim Hortons in England, and will be the first of several openings in the Manchester area over the next month, with full details to be revealed in due course. The Bury New Road restaurant will also feature a regional training academy.

The expansion is expected to bring more job opportunities to Manchester. There is a range of roles available at Tim Hortons.

Kevin Hydes, Chief Finance and Commercial Officer of the Tim Hortons franchise in the UK says: “The Tim Hortons Drive Thru is a major part of Canadian culture, and we think the UK is going to

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food, served quickly and with a smile.

“The buzz around our recent Glasgow and Cardiff openings was phenomenal, and we couldn’t be more excited to open our first Drive Thru, and our first restaurant in England.”

The first Tim Hortons restaurant in the UK opened on Argyle Street in Glasgow at the start of June. The long-awaited launch was met with huge excitement, with Guests travelling from across the country

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sample the brand’s popular coffee and baked goods.

Tim Hortons was founded by its namesake, a top professional ice hockey player, who wanted to create a space where everyone would feel at home. Now one of Canada’s most iconic brands, nearly eight out of 10 cups of coffee sold across Canada are served at Tim Hortons® and more than 5.3 million Canadians – approximately 15 per cent of the population – visit the café daily.

Across the UK, Tim Hortons will offer an extensive and varied menu of delicious drinks, which include Tim Hortons signature freshly brewed coffee, espresso-based beverages, hot chocolate, French Vanilla and classic frozen Iced Capp drink, as well as baked goods, breakfast and lunch items made from quality ingredients. Guests can also look forward to Tim Horton’s signature Timbits, bite-sized doughnuts which come in a variety of flavours.

News

Heavenly Desserts brings its artisan desserts to Liverpool The first official day of opening comes after weeks of intense Artisan Dessert training during which a few lucky diners were fortunate enough to test out the newest dessert experience. Following today’s exclusive VIP taster tables which gathered Liverpool’s captains of business, community champions, and self-confessed chocoholics, the team are proud to be now declared officially open.

Heavenly Desserts representative, Eden Falconer, said; “It’s been a fantastic journey to get here, and we can’t wait to now serve up the best sweet creations that Liverpool has ever tasted. We have really been welcomed to Liverpool One by the local community, shoppers and businesses and we’re looking forward

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Liverpool has never been sweeter as the UK’s latest luxury dessert experience was officially opened bringing luxury artisan treats to guests in Liverpool One.

to offering our special luxury dessert experience to the region.”

She added; “Heavenly Desserts is all about the best possible ingredients, that create the best possible desserts, and giving the best possible experience to our guests. It’s a treat that allows visitors to indulge whether for a celebration, or just to catch up with friends.”

The new menu launched for the new store includes a range of delicious treats from cookie dough with Nutella; Ferrero Rocher waffle or a French crepe with raspberries drizzled with white chocolate – there really is something for every dessert lover out there.

For the traditionalists a classic Victoria sponge, chocolate fondant or handmade

French artisan slices are also available; with a range of fresh coffees, milkshakes and mocktails to wash it all down.

Yousif Aslam, Heavenly Desserts managing director, added; “We are proud of the desserts and the experience we have created; however, our ultimate mission is to make every guest in Liverpool leave with a smile – and nothing would give us more pride and satisfaction that doing just that.”

Following the official launch, Heavenly Desserts Liverpool will be open from 8am to 12am Sunday to Thursday, and 10am to 1:30am Friday and Saturday, with the option to also have your favourite desserts brought to your door through a Deliveroo service.

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Franchise boss responsible for One Stop’s success steps in at Select & Save One Stop’s former Franchise Director Andrew King has joined the ranks at rival convenience retailer, Select & Save. The Tesco owned chain announced the departure of King back in July as they prepared to merge with Booker - which owns rival convenience store brands Budgens and Londis. Head of Franchise Operations Jonathan Miller took his place, after joining alongside King in 2013 when the franchising began.

King joins Managing Director and founder Kam Sanghera, as they hope to take the independent retailers’ businesses forward in a ‘competitive and changing convenience sector, and grow the Select & Save estate in terms of store numbers and locations.’

Sanghera said: “Andrew’s track record in retail is second to none and his appointment brings a wealth of expertise and immense knowledge to the business as we look to propel it forward in the coming months.”

“As consumers’ shopping patterns continue to evolve with local stores fast becoming the

destination of choice, we are committed to helping our current members take advantage of this shift and bring new retailers into the fold who want to develop their businesses to meet these needs,” added Sanghera.

“A major part of achieving our goals will be to set out a vision for the future both in terms of our overall growth and how we can help members stand out from the convenience crowd. Our experience, coupled with Andrew’s unrivalled strategic thinking and vast expertise in convenience, gives us a fantastic

Costa wins ‘Most Ethical Brand’ at Allegra’s Coffee Symposium Costa Coffee, the UK’s Favourite Coffee Shop, has been awarded the title of ‘Most Ethical Brand’ in Europe at the annual Allegra Coffee Symposium. The award was collected by members of the Costa team at a ceremony in Warsaw on Tuesday 21st November, 2017.

This award was voted for by over 500 trade professionals across the coffee sector, and was a highly competitive category. Costa was up against strong contenders from the independent coffee market, who have already achieved a strong reputation in this area.

The judges recognised Costa for its ambitious and impactful Sustainability programme, called ‘Force For Good’, and highlighted in particular the following initiatives: • The opening of the new sustainable Roastery in Basildon, Essex, which was award BREEAM rating “Outstanding” to the 2014 standard with final score of 89.1%

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• The launch of the cup recycling scheme in all UK stores, which recovers and recycles all takeaway paper cups from Costa, competitors and independent • The WISE programme, which provides a great opportunity for people to take a progressive journey of self-improvement and personal development with Costa. The programme offers a range of opportunities including Work Experience Placement Employment Placements and Apprenticeships • Supporting the Costa Foundation to fund the building of 75 schools, improving the social and economic welfare of coffeegrowing communities though education.

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opportunity to ensure our stores meet – and exceed – the demands of shoppers now and in the future.”

Former One Stop Franchise director Andrew King has joined Select & Save to head up the symbol group’s ambitious growth plans.

King will work to drive independent retailers’ businesses forward in a competitive and changing convenience sector, and grow the Select & Save estate in terms of store numbers and locations.

Following a restructure, King left One Stop Franchise in July and was replaced by head of franchise operations Jonathan Miller. He was largely responsible for pioneering One Stop’s franchise operation, overseeing its growth from inception in 2013 to its 165-store estate today.

The Costa has recently celebrated its 10th birthday, opening a school in its 10th market, Zambia When collecting the award, Sandy Gourlay, Costa Charity and Community Manager said: “This award is incredible recognition for all the work that our teams are doing all over the world to make a positive difference to the environment, and communities near and far.”

News

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Former pizza delivery driver opens ninth Papa John’s Leading pizza franchise, Papa John’s, has announced it has opened on Nicol Street, Kirkcaldy, Scotland.

Former pizza delivery driver: Siddhartha Chirumamilla (Sid), became a franchisee five years ago and runs Papa John’s in the South East of England plus the Scottish Rutherglen, Glenrothes and now Kirkcaldy.

Sid has plans to open four further Papa John’s in Scotland over the next few months.

Phil Gaffer, QFP, franchise sales & business development manager confirms: “Sid’s story is a great example of Papa John’s identifying and supporting an entrepreneur. In what other industry can someone who was delivering pizza not so long ago, now oversees a multi-unit million plus turnover business? Papa John’s proactively supports franchisees financially, plus provides incentives to help expansion - demonstrating our commitment to working in partnership with our franchisees. Sid has clearly been able to maximise this partnership and we are delighted to support him in his business expansion.”

Sid confirms: “Before joining Papa John’s I worked as a mechanical engineer.

This role was factory based and the job was really the same, day-in, day-out.

However, I always wanted to run my own business and when I was studying in London, I had worked for Papa John’s as a delivery driver. This gave me the idea of buying a franchised store and with help from an initial HSBC business loan, I haven’t looked back!

“At first, I’d planned to open just one or two Papa John’s but the business expanded and opportunities came quickly.

As a result, I’ve become pretty passionate about pizza and Kirkcaldy will be my

ninth store! The team at Papa John’s is highly supportive both financially and personally, everyone is always helpful and enthusiastic. Our goals are aligned to grow the operation and open more stores.

“My role in the industry has changed dramatically over the years from being a student driver to now overseeing my own operation. Most of my work is currently involved with handling the new openings, while my managers run each individual Papa John’s. I also work with an experienced business partner Vamsi Atluri, who looks after the Scottish stores for me.

“I believe Papa John’s concept of: “BETTER INGREDIENTS. BETTER PIZZA.” which means we only use the best quality, freshest ingredients, is key to the popularity and continued growth of the brand,” continues Sid. “With more than 350 Papa John’s across the UK and a focused strategy of expansion, I am very much looking forward to contributing to helping the Company take a bigger slice of the market in the future.”

Papa John’s is actively recruiting for more enthusiastic franchisees hungry to join the team.

As one of the largest pizza companies in the world, Papa John’s has opportunities for franchisees throughout the UK. Help is provided with location selection and full turn-key opening of stores. As a franchise, the Company supplies all the assistance needed to get your successful Papa John’s up and running.

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The Orange Buffalo settles into a new grazing spot at Hoxton Square Bar & Kitchen After herding together a dedicated following in London’s food truck scene, collecting numerous awards and a cult-like fan base for their buffalo chicken wings, The Orange Buffalo has decided to set up shop in East London’s Hoxton Square Bar & Kitchen and will open in mid-October. Bringing their signature New York Style Buffalo Chicken Wings coated with their homemade sauce, this will be their first bricks and mortar site in London.

Hailing from Hull, Mike So and Nick White, set up The Orange Buffalo after a road trip to the U.S. which landed them in a plethora of American dive bars, eating some of the most unfussy, satisfying, and moreish bar foods that only those who have travelled to the USA will understand. Known the world over, New York’s buffalo wings spoke to them and they made a bet to bring back the sour, spicy, crispy wing with the creamy, salty blue cheese dip to the UK. Deciding to make their own sauce for the wings, Mike and Nick developed a unique yet authentic flavour that has enticed chicken wing enthusiasts from

all across London and seen them win the first wing-fest in London.

Dedicated to recreating the flavours, tastes and experiences of their US road trip and their favourite bar snack, taking up residency at Hoxton Square Bar & Kitchen is a natural progression.

The self-proclaimed dive bar has a string of regular live music events, great cocktails, and a no-frills attitude that makes this move somewhat of an ode to the New York haunts serving up buffalo chicken wings both Mike and Nick pay homage to.

They’ll be serving up their wings with their range of six sauces in varying

Beatons Tearooms opens in Petersfield

Despite initial concerns locally, approval has been given for the next Beatons Tearooms and Bookshop to make its home in Petersfield. Both Petersfield franchise owner Fifi Zahedfar and Beatons’ house poet, Liz Darcy Jones, have been enchanted by Petersfield’s literary and arts heritage and active community.

All Beatons Tearooms - their name and interiors are inspired by the elegance of royal photographer and costume designer Sir Cecil Beaton - deliver a stylish take on quintessential afternoon tea. Beatons Petersfield will provide full table service, offering over thirty loose leaf teas, regional coffee blends, home-made cakes and light food served in bespoke Villeroy and Boch china as well as a carefully curated selection of books for sale. The tearooms is set to launch in the late autumn.

Distinguishing itself from others, Beatons incorporate poetry into their brand and host

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both local author book signings and poetry events, although it was the group’s ethos of integrity, community involvement and delivery of exceptional service which particularly appealed to Fifi. ‘Beatons is so much more than a combined tearooms and bookshop, it’s a place filled with warmth and passion, which cheers you up instantly.’

Fifi was originally from Tehran but has been living in London for the past twenty years. Having spent the last decade working in finance she has long dreamed of running her own business. Having always been a tealover - in Tehran tea is served in preference to

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degrees of spicy; from their Original tangy sauce made with Dutch chillies, to Woof Woof made with Scotch Bonnets, Dutch chillies and a hint of Naga; as well as the notorious ‘Snake-In a basket’ – a sort of Russian Roulette of Original or Woof Woof wings including one loaded with a Viper – their spiciest sauce made with Scotch Bonnets, Naga and chilli extract that is often served with an ‘anti-venom’ (Mini Milk ice cream) to cool you down after. All wings can be ordered with a selection of sides: Curly Fries, Onion Rings or Deep Fried Pickles, plus more. The menu will have some new additions, especially made for Hoxton Square Bar & Kitchen such as the The Bloody Veggie burger made with roasted beetroot, chestnut mushroom, brown rice, adzuki beans & almond patty, Swiss cheese, tomato, lettuce, blue cheese dressing and pickle, as well as an array of other juicy sandwiches.

coffee, becoming a Beaton’s franchisee was the perfect choice to be able to ‘create a tearooms with a real touch of style’. She can’t wait to move to Petersfield.

Founder and CEO of the group, Patrick Duffy, said; “With a beautiful twin gabled location and Fifi’s determination to create an environment with gracious hospitality at its heart, I believe Beatons Petersfield will be an elegant addition to what is clearly a thriving town.”

‘Tea Poet’ and writer, Darcy Jones – who has fond memories of Petersfield from years commuting from Havant to the City – spent a day incognito in the town. She spoke to over twenty local passers-by and traders asking for three words which meant ‘Petersfield’ to them. The word ‘friendly’ came up eighteen times! She was also thrilled to discover Petersfield Physic Garden hosting ‘Inspired by the Word’, an exhibition by contemporary artists celebrating the literature of Hampshire writers, Jane Austen, Edward Thomas and Gilbert White.

News

The UK’s leading craft bakery arrives in London from the West Country, partnering with Martha Collison to celebrate the Best of British baking Warrens Bakery, the UK’s leading craft bakery and the World’s oldest pasty maker, has announced the opening of its first stores in the City of London. Chairman Mark Sullivan has revealed major plans for growth, with 1,000 stores targeted throughout the UK over the next few years.

As the country continues to embrace all things baking, Cornwall’s oldest bakery is responding to this demand, bringing its craft traditions to the high street.

The partnership with recipe writer and youngest-ever Bake-Off star Martha Collison coincides with the first tranche of London stores, celebrating authentic craft British baking.

Martha has a deeply rooted heritage in the South West and is working with the Warrens Bakery team to highlight the importance of craft baking in contemporary Britain, celebrating the arrival of traditional British baking in the capital.

Established in 1860, over the past year Warrens Bakery has had unparalleled success, opening a series of stores outside the South West. As well as the City of London, new stores have included Altrincham, Eastleigh, Southampton, Winchester, Birmingham and Southend to name but a few.

Warrens Bakery have once again been recognised as one of the top three craft bakeries in the UK at the prestigious Baking Industry Awards 2017, the second such accolade in three years. They were competing with a wide variety of players, including boutique bakeries, highlighting their hand-crafted traditions that set them apart from other bakeries.

Following the visit to St Just, Martha commented on what she feels sets Warrens Bakery apart from other bakeries and what sparked her interest in working with the team: “I think that there is still plenty of room for brilliant, traditional British bakeries in London, which is why I’m so excited to see Warrens Bakery launch its first London store. Britain is wonderfully multicultural,

bringing the possibilities to try bakes from across the globe, but holding on to British bakes and bakeries is so important. I love the bakery culture in France, with people visiting nearly every day to pick up a loaf of bread or a few pastries, and I dream of seeing the same happening in the UK!” Warrens Bakery Chairman, Mark Sullivan commented on the brand’s success: “No single factor drives our success, rather a variety of strengths - product quality and authenticity, trust and reliability, as well as friendly service. We’ve been the West Country’s trusted bakery since 1860, through two World wars and numerous recessions, consistently providing staples and affordable luxuries. Our traditions have been passed down through the generations, but so too have our customers. We don’t just operate stores; we provide experiences,

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the sights and smells of authentic British bakery at reasonable prices.”

Looking ahead, Mark and the team are looking forward to bringing a taste of traditional British baking to more areas across the UK: “We will continue to produce authentic craft products as well as staying at the forefront of innovation. We take enormous pride when people purchase our goods, they’re receiving handcrafted products made with passion and over 150 years of experience.”

With an unparalleled heritage in British baking, the collaboration with Martha provided Warrens Bakery with the perfect opportunity to showcase its long-established skills. The team of Master Bakers have passed down hand-crafted skills from generation to generation.

The eight longest serving bakers in the team have over 240 years of experience between them.

Warrens Bakery will be releasing a series of videos and recipes with Martha to ‘Uncover the Craft in British Baking’, which includes an exclusive behind the scenes trip to the main production facility in St Just. The London store programme marks a major milestone in the Warrens Bakery journey, sharing the awardwinning recipes with customers looking for something traditional and hand-crafted.

With around 60 bakeries in Cornwall, Devon, Somerset, Bristol, Manchester, Birmingham, Essex and Hampshire, the new London stores will provide a launch-pad for expansion throughout London, with more openings in the pipeline.

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Ban on takeaways near schools not the answer, say BTC London Mayor Sadiq Khan wants to ban takeaways near schools, as the draft London plan looks set to shake up the future of takeaways in London.

If the plans go ahead all new takeaways will be required to sign up to the ‘Healthier Catering Commitment’ (HCC), a scheme promoted by local authorities to help caterers and food businesses make simple, healthy improvements to their food - such as grilling and adding less salt.

The Mayor of London, Sadiq Khan, said: “Takeaway restaurants are a vibrant part of London life, but it’s important that they are not encouraging our children to make poor food choices. I am working hard to create a healthier London and this must start with the food that our children eat.

“As promised in my manifesto, I am using all of my powers through my new London Plan to prevent new takeaways from being built just down the road from schools as part of a package of measures to tackle the ticking time bomb of childhood obesity and help us all lead healthier lives.”

Severe impact However the plan could severely impact the

future of the takeaway industry in London, a city that currently has over 8,000 fast food outlets.

Commenting on London Mayor Sadiq Khan’s commitment to ban takeaways from opening within 400m of London schools, Chair of the British Takeaway Campaign, Ibrahim Dogus, said: “Takeaways pack a huge economic punch when it comes to jobs and growth, and have played a key role in regenerating London’s high streets.

“The Mayor should recognise that these are mainly small businesses and local employers who together contributed £4.5bn in gross value added contributions to the UK’s economic growth in 2016 and support 23,000 jobs in the capital alone.

Complex Issue “Obesity is a complex issue and the takeaway industry is more than willing to engage with national and local authorities to explore how it can play a part in tackling it.

“Many takeaways are already doing their

One third of hospitality sector unaware of GDPR According to a survey conducted by Its Lolly, the EPoS and payment solution specialist and The Institute of Hospitality (IOH), one third (33 per cent) of the hospitality sector is still unaware of the upcoming GDPR legislation.

General Data Protection (GDPR) is a regulation intended to strengthen and unify data protection for all individuals within the European Union (EU). It aims primarily to give control back to citizens and residents over their personal data and to simplify the regulatory environment.

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bit to offer healthier menu items and provide more information to their customers to help them make good food choices. Stifling the growth of one of the UK’s most vibrant and diverse industries is not the answer.”

There are now 56,638 fast food shops in England and the industry contributes billions to the UK economy.

The survey also uncovered that nearly three quarters (73%) of those surveyed wouldn’t know what to do if customers requested details of the data being held about them. And half (50%) of respondents said they were not aware of how their methods of personal data processing will be impacted under the new regulations.

Alarmingly, 40% of respondents are unsure as to whether their operational data is safely backed up. However, on a more encouraging note, more than half (57%) of hospitality providers are confident in the systems they have in place.

Peter Moore, CEO of Its Lolly, said: “A number of the findings uncovered in the survey are alarming given organisations of every size are going to be affected by the

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GDPR legislation. This will include small hospitality providers with fewer in-house legal and IT resources.

“GDPR is only around the corner. It is time to take action and get to grips with your data - before it becomes too late. The fines are high, up to 20,000,000 EUR or up to four per cent of the annual worldwide turnover of the preceding financial year in case of an enterprise, whichever is greater.”

Peter Ducker, chief executive at the Institute of Hospitality, added: “Getting ready for GDPR is a good opportunity for operators to spring-clean their databases. You will be surprised by how much data you hold - about customers, employees and suppliers - that is old, out-of-date or of no benefit to the business at all.

“That’s the first step. Then it’s an opportunity to get in touch with your customers and forge a new and more meaningful relationship with them.”

News

Sticks & Sushi to open 5th London restaurant Sticks’n’Sushi, the Danish restaurant group known for its menu offering traditional sushi alongside grilled yakitori skewers, has announced that its fifth restaurant in London, and seventh in the UK, opened in Victoria on Friday 8th December.

The two-storey site in Sir Simon Milton Square, within the landmark Nova development, has been designed by Neri & Hu. Sticks’n’Sushi Victoria will have two open-plan dining areas, on the ground and first floors, with the upper floor set under a canopy of arches reminiscent of monastic cloisters. Signature Scandinavian touches will be present throughout in aluminium furniture and walnut wood and leather seating by Stellar Works, and pendant lights

by Parachilna.

Presented in their unique ‘Photo Album’ style, Sticks’n’Sushi Victoria’s menu will naturally offer a wide variety of the eponymous dishes, from nigiri and yakitori which can be ordered by the single piece to deluxe sharing sets for two or more, as well as maki rolls, greens, salads and chirashi

bowls. True to Sticks’n’Sushi’s ethos of being ‘a sushi restaurant even for those who don’t like fish’, many meat dishes are available, including an indulgent Wagyu beef tartare, as well as vegetarian choices for every course – sticks, sushi and beyond. Service will embody Sticks’n’Sushi’s belief in merydelser – Danish for ‘going the extra mile’ – putting the guest at the heart of everything they do.

High quality is never compromised for speed; the founders’ belief is that ‘freshness trumps waiting time, every time’. That however should never mean waiting even one second too long, whether dining in or for takeaway – both of which will be possible at Sticks’n’Sushi Victoria, offering fantastic flexibility to those who live and work in, or are visiting, the area.

A private dining room seating sixteen will

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welcome larger groups and special events, while the bar will provide anyone wishing to stop by simply for a coffee or a cocktail with a welcoming space in which to do so, without having to eat – unless of course they wish to! Founded in a Copenhagen basement in 1994 by half-Danish, half-Japanese brothers Jens and Kim Rahbek and Thor Andersen, Sticks’n’Sushi has grown to include twelve restaurants in and around the Danish capital.

The first London restaurant, in Wimbledon, opened in 2012 and has since been joined by sites in Covent Garden, Greenwich, Canary Wharf and now, Victoria.

Outside London, Cambridge and most recently Oxford followed, and in 2017 the first Sticks’n’Sushi in Germany opened in Berlin. Speaking of Sticks’n’Sushi’s excitement at opening in Victoria, operations director Andreas Karlsson says, “For thousands of people every day, whether coming from near or very far, Victoria is their gateway to London - a city we have come to love as much as our home city of Copenhagen. We would be happy to think that before they start discovering London, they will first stop here for a taste of Tokyo, via Copenhagen - experiencing the world without even leaving SW1”

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Net migration to UK falls by 106,000 year on year, the largest drop since records began In figures released by the Office of National Statistics (ONS), EU nationals account for threequarters of those who chose to return to their native country. Net migration to the UK stood at 230,000 in the year ending June 2017, down 106,000 year-on-year.

The Office for National Statistics said Net migration - the difference between the number of people coming to live in the UK and the number of people leaving to live elsewhere - fell to 230,000 in the year ending June 2017.

This was down from the recent peak seen in the year ending June 2016 and is now at a similar level to 2014. EU net migration accounts for over three-quarters of the fall in net migration.

Nicola White, Head of International Migration Statistics, Office for National Statistics said; “Overall, more people are still coming to live in the UK than are leaving and therefore net migration is adding to the UK population.

“The first full year of data since the EU referendum vote in 2016 shows a decrease in the number of people coming to live in the UK and an increase in the number leaving, resulting in a fall in net migration of 106,000. Over three-quarters of the fall in net migration was accounted for by EU citizens.

“The decline follows historically high

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levels of immigration and it is too early to say whether this represents a long-term trend.

“The number of people immigrating for a definite job has remained stable but there has been a 43% decrease in the number of people immigrating to look for work over the last year, especially for EU citizens.

“These changes suggest that Brexit is likely to be a factor in people’s decision to move to or from the UK – but decisions to migrate are complex and other factors are also going to be influencing the figures.”

Long-term immigration to work decreased by 51,000 to 261,000, in YE June 2017, those immigrating with a “definite job” remained stable (187,000); while the decrease was driven by fewer people coming to the UK “looking for work” (down 56,000 to 74,000), driven by EU citizens (down 47,000) (both statistically significant changes).

The variety of cuisines available on our local high-streets is thanks to the impact of immigration and the wealth of flavours available in street food markets, takeaways and restaurants up and down the country

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is testament to its positive influence on the food industry.

The British Takeaway Campaign, an umbrella group representing those involved in the supply and preparation of the nation’s favourite foods, has commented on the quarterly migration statistics.

Responding to the latest migration figures, Ibrahim Dogus, Chair of the British Takeaway Campaign, said: “With a third of takeaway restaurants experiencing skills shortages, particularly for chefs, and more than a third saying Brexit will make it more difficult to recruit staff, it’s vital that the immigration system enables the sector to access the skills it needs from inside and outside the EU. “As well as an immediate guarantee on EU citizen’s right to remain, we need to see further action on skills, and investment in high-quality vocational training to develop home-grown talent. We are also calling for a review of the Shortage Occupation List to enable takeaways to access skilled chefs from outside the EU.”

News

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Denny’s opens in Swansea as the popular chain draws huge crowds Popular American diner Denny’s has made its UK debut in Swansea, Wales the first unit for the UK market. With more in the pipeline, Denny’s – run by franchise group ‘Magic Brands Group’- the burger and dessert franchise has been welcomed by the people of Swansea with open arms.

In a post on their official Facebook page the brand said; “We’d like to say a huge thank you to everyone for their support and kind messages over the last couple of weeks. The first Denny’s in the UK is already taking Swansea by storm!

“We are so excited for what’s to come this year, and who knows, we might just be coming to a place near you very soon...”

With echoes of further openings

Denny’s is an American institution since its inception on 1953. A family dining restaurant at heart the chain sells pancakes, burgers and sandwiches as well as soups, salads and desserts.

Darron Keinzley, Brand Manager for Denny’s Magic Diners UK said: “Denny’s guests have come to our diners to sit back, relax and enjoy delicious, hearty meals for more than 60 years.

“We hope to bring that same sense

Yum! Brands beat market expectations during Q3 Yum! Brands has reported increasing same-store sales in KFC, Taco Bell and Pizza Hut as worldwide system sales grew 6%, 7% and 3% respectively.

In total the fast food giant opened 362 net new units for 3% net unit growth.

The earnings beat analysts’ expectations and the improved performance of Pizza Hut has helped. Having previously been a drag on the company’s earnings, Yum! Brands actions to improve sales at the pizza chain have paid off.

Greg Creed, CEO, said “I’m pleased to report another strong quarter with 11% core operating profit growth and 22% EPS growth excluding special items, as a result of the continued focus on our four key growth drivers.

“We are maintaining our full-year 2017 guidance and remain on-track with our multi-year transformation strategy.

“As we celebrate both our 1st anniversary from the spinoff of Yum China and our 20th anniversary as an independent company, I am proud of our accomplishments. I’m especially proud of our ability to leverage our culture to rapidly transform to a more focused, more franchised and more efficient company which delivers more growth to our shareholders.”

of community to Swansea with this new restaurant, from breakfast any time to satisfying lunches and dinners, if hungry fans are in the mood for it, chances are we’re serving it.”

Bringing 70 jobs to the area the 200 seater restaurant will also sell menu items tailored to the UK diet, namely baked beans and fish & chips.

Iconic fast food chain Wimpy announces expansion plans One of the best-known names on the casual dining scene, Wimpy has recently embarked on a nationwide refurbishment and expansion programme. The company been busy upgrading many of its existing 79 restaurants and has plans to open seven new operations over the next 12 months, while continuing to seek new franchisees.

Born in London in 1954 and proud of its British heritage, Wimpy successfully taps into the memory bank of the baby boomers, while continuing to please new generations with its menu classics such as the Wimpy Hamburger and Knickerbocker Glory.

A spokesperson for Wimpy said; “We do have some exciting new plans in terms of continued expansion and an investment programme.”

Another spokesperson said: “We do have many exciting plans under development behind the scenes.

But these won’t be for public consumption for until February – May 2018.”

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Bargain Booze acquires 127 P&H stores Conviviality – owner of Bargain Booze has saved 1,100 jobs after buying more than 100 Palmer & Harvey (P&H) convenience stores in a £25 million deal following the wholesalers collapse.

Conviviality chief executive Diana Hunter said: “We are delighted to have completed the acquisition and to have the Central Convenience business join the Conviviality group.

“We now welcome our new

colleagues and franchisees to the group. Conviviality Retail now comprises 836 stores, serving more customers in the south and south-west of England.”

Conviviality has reported there are numerous new franchisees in the pipeline for Central Convenience Stores to open soon – which include 47 post offices and 20 petrol forecourts across South and South West of England. Central Convenience Stores are P&H’s business fastest growing and highly profitable arm with £75million in annual sales delivering £2.8million in annual profits.

Taco Bell heats up January by launching new value range It might be cold and grey outside, but things are heating up in Taco Bell restaurants across the UK following the launch of the Loaded Beefy Grillers value range yesterday.

Following the success of the Dare Devil Grillers last year, Taco Bell has turned up the heat and launched its hottest product yet! Customers can choose from three exciting, new flavour profiles, and decide how much heat they can handle. For the more modest palate there is the BBQ Griller, next up is the Sriracha Griller and then for the brave, the Dare Devil Griller.

All three products include seasoned beef, Mexican rice, warm nacho cheese sauce and crunchy nacho chips, all wrapped inside a tasty tortilla.

This new range is part of Taco Bell’s value offering, providing customers with exceptional products that won’t break the bank. Each Loaded Beefy Griller is only £1.49, and available for a limited time.

Ellen Gault, Marketing Leader, Taco Bell UK & Europe said; “January can be a tough time of year after all of the holiday festivities, however just because people are looking for good value doesn’t mean they want to compromise on taste.

“Last year our fans loved our Dare Devil Grillers range so we decided to bring back a range of new flavours, one being the hottest Taco Bell product in the UK yet!”

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News

round-up

KFC announces plans to open dozens of new restaurants The 800 strong fried chicken franchise looks set to open up to 400 new stores – including drive-thru and express stores across the UK and has published specific plans to open a dozen

new outlets in South East London and North Kent in 2018.

The towns and cities earmarked for expansion include Bexleyheath, Bromley South, Catford, Chislehurst, Eltham, Greenwich Peninsula, Plumstead, Penge, Sidcup, Welling, Bluewater and Gravesend.

Black Milk teams up with Deliveroo Popular cereal and freakshake franchise Black Milk, has teamed up with Deliveroo to offer customers a free menu item depending on purchase total.

The Manchester based café has recently branched out into franchising with a new site opening in Bolton, Greater Manchester.

The deal will allow customers spending over £10 to receive a free brownie, those spending over £25 will receive a free freakshake and customers choosing to spend over £35 will receive a free £10 voucher. There are also more elements to

the deal available depending on spend.

The café was founded by co-owners Andy Young and Oliver Taylor who opened their first site within Affleck’s Palace, Manchester, where they developed a cult following thanks to their unusual loaded cereal bowls. Soon branching out they opening on Oldham Street in the city’s popular Northern Quarter, and soon

came their first foray into franchising with franchisee Fayaz Patel opening a bigger unit in Bolton last year.

The Black Milk team are also in talks to open sites in London and Dublin and have ambitions to take the brand global.

TV Exec to take up role at Whitbread Ex ITV Exec Adam Crozier is to become the new Chairman of Whitbread – Costa Coffee owner – taking over from Richard Baker who is set to retire in February after three years in the role.

In their last earnings call the coffee franchise reported a 10% profit slump in the first half of the financial year. The blame has been placed on rising coffee import costs and the drop in value of the pound. Also continuing to affect the company are higher staff costs and business rates, which have seen its profits drop to £59m.

While share price has grown at the coffee giant – due to a nation of dedicated coffee lovers – Whitbread has won out as one of the UKs largest companies in terms of revenue

but slowing growth over the last 2 years has beleaguered the chain, causing a rethink of their coffee offerings.

Current chairman Richard Baker, commented: “In the year that Whitbread celebrates its 275th birthday, I am pleased to see another good performance as we continue to invest in the compelling long-term opportunities available to our businesses.”

He went on to explain that despite a drop in its coffee segment the company has “maintained a strong balance sheet” and that Whitbread “continue to generate excellent cash flow, which together provides the Board with confidence to increase the interim dividend to 31.4p.”

Mr Crozier has served on Whitbread’s board as senior independent director since April 2017, prior to this he was Chief Executive of ITV plc from April 2010 to June 2017. Mr Crozier has also acted as Chief Executive of

Royal Mail, where he led its modernisation and transformed it from a heavily loss making position to profitability. He has also been CEO of The Football Association between 2000 and 2002 as well as joint CEO of Saatchi & Saatchi from 1995-2000.

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Subway sets out ambitious growth plans in the South Coast for the next two years More than 20 new stores set to open, creating over 200 new jobs in Hampshire, East Sussex, West Sussex and Isle of Wight The Subway® brand on the South Coast has set out ambitious targets for new store development, with plans to grow its portfolio of stores from 109 to over 130 by the end of 2018.

Operated by local franchisees, the Subway® stores across Hampshire, East Sussex, West Sussex and Isle of Wight already provide over 1,000 jobs for the region. The new stores will create a further 200 jobs, as well as providing the opportunity for entrepreneurial individuals in the area to become Subway® franchisees.

All development of the Subway® brand in the South Coast is overseen by Regional Development Agent, Mark Bradley. Mark said: “We have ambitious plans to grow the Subway® brand across Hampshire, East Sussex, West Sussex and Isle of Wight, so I am

really keen to hear from local people who are looking to fulfil their dreams of owning their own business and becoming their own boss.

“The Subway® brand is the number one QSR brand in the world and offers an excellent opportunity for would-be entrepreneurs.

Franchisees benefit from operating in a tried and tested system, with excellent training and support provided.

“Many of our franchisees start out with little or no experience in the food industry, but all possess a strong work ethic and a passion for the Subway® brand and its products.”

The Subway® brand has enjoyed a longstanding relationship with the South Coast, with the first ever store in the UK opening in Brighton over 20 years ago. This store continues to thrive.

Taco Bell teases four new UK locations Taco Bell teases four new UK locations Mexican QSR chain Taco Bell has teased plans to open four new UK locations next year.

With 17 branches currently in the UK, the brand is continuing its expansion into the New Year. Liverpool has been named as the next destination for the world famous Mexican eatery, on centrally located Bold Street. Following this two outlets will open on shopping parks in Speke and Edge Lane, with the fourth location yet to be announced.

Downey, California, Taco Bell serves made to order and customizable tacos, burritos, and other Mexican specialties to over 42 million customers weekly across the globe.

Taco Bell and its more than 350 franchise organisations have more than 6,500 restaurants across the United States and continue to grow with over 280

Taco Bell Corp., a subsidiary of Yum! Brands, Inc, is the world’s leading Mexicaninspired quick service restaurant. Founded in 1962 by former US Marine Glen Bell in

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Mark continues: “We believe there is still plenty of room to grow the Subway® brand across Hampshire, East Sussex, West Sussex and Isle of Wight and will be focusing our development on stand-alone units, drive thru sites and non-traditional locations, such as Subway® stores within hospitals and transport hubs. To succeed, we need the right people, with the right blend of team work, leadership and work ethic to become new franchisees and help us to deliver our ambitious growth target.”

The Subway® brand recently opened its 2,500th store in the UK and Ireland, propelling its plans to increase the number of Subway® stores in the UK and Ireland to 3,000 by 2020, creating around 5,000 new jobs.

restaurants internationally including Latin America, Europe, and Asia. The UK market however is still relatively new and Taco Bell have tentatively extended their grip on the UK QSR scene.

Speaking at the launch of their Leeds outlet earlier this year Ellen Gault, Marketing Manager, Taco Bell UK & Europe commented on the ‘real hunger for Taco Bell across the UK.’ And when the announcement was made of their first ever Scottish branch – and the first to be opened outside of England - Gault commented; “The fact that to date we have only opened restaurants in England has been a contentious topic.

“We’ve had a number of super loyal fans travelling down from Scotland to Manchester for their taco fix so it was only a matter of time before we made the move across the border.”

Could this mean openings are ahead for Wales and Northern Ireland? Only time will tell…..

A representative from Taco Bell was unavailable to comment on the rumoured openings.

business profile

What makes Froth Shop different and why?

Why should an investor choose The Froth Shop?

If you’re a dynamic and driven people’s person looking for a fantastic opportunity then The Froth Shop franchise is for you.

We offer the opportunity to be your own boss, working flexible hours at the start, build a sustainable income with regular orders from your database of clients. The initial investment required is set at a very low level with huge scope for significant profits.

What type of person are we looking for?

This is predominantly a sales role, so if you can communicate at all levels from coffee shop owner to corporate level, advising on food and beverage solutions confidently - we want you! Our franchisees need to have a strong work ethic, adopting a dynamic approach to their work. Froth Shop franchisees are looking for an exciting challenge to get involved with!

We are the only company offering this type of wholesale franchise opportunity. What we are offering is very innovative and rewarding. We only need between 18-21 partners around the UK. We’ve been doing this for 15 years and crafted out a very exciting package due to our organic and ambitious growth plans.

What support can a franchisee expect?

We will support all franchisees with leads, marketing material, point of sale and training in-store and out. We will provide a network of support via franchise managers and our in-house marketing and design department to support you so you can deliver for your customers.

How are you looking to grow Froth Shop?

We are only looking for 3 partners over the next 12 months then 15 more franchisees over the next 24 months. The Froth Shop Retail Innovators.

For more details contact ash@frothgroup.com.

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FranchisEe

The predicted contribution of franchising to the UK economy is now reckoned to be £15.1 billion and this figure is set to grow. With franchises growing exponentially year on year some of the biggest names on the high street are franchised. We caught up with franchisees from some of the UK’s most well-known franchises to find out why they decided to franchise and their plans for the future as they give you their top-tips on taking the plunge into the franchise sector.

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Q A

Meet the franchisees

Nick Kington, Riverford, Bury St Edmonds

Nick joined the Riverford family in 2016 and November 2017 saw him celebrate his first year with the successful veg box delivery business. A long-term customer of Riverford, Nick and his wife Sheila took over the Bury St Edmonds area from James Negus.

Nick’s love for cooking, appreciation of their ethical values and the drive for a new challenge were his inspiration for the change of lifestyle.

Fifi is originally from Tehran but has been living in London for the past twenty years. Having spent the last decade working in finance she has long dreamed of running her own business. Having always been a tea-lover - in Tehran tea is served in preference to coffee - becoming a Beaton’s franchisee was the Fifi Zahedfar, Beatons Tearooms, perfect choice to be able to ‘create a Petersfield tearooms with a real touch of style.

Now on their second store franchisees Jo and Austin Boland employ 50 local staff to deliver Papa John’s top quality fresh pizza to residents in the sea-side town of Plymouth. “Some of this area we previously covered from our exiting store but now we can offer better, faster and more efficient service as our delivery Jo & Austin Boland, drivers will spend less time on the road.

It’s early days but already sales for the Papa John’s Plymouth new store are looking good,” say’s Jo.

Jamie Lloyd, Subway, Wales

Jamie Lloyd (30) is a successful Subway® franchisee, with a team of 15 staff across two stores in Gorseinon and Morriston in Wales.

Jamie became a franchisee at just 19 years old, making the decision to start his own business with the support of his parents, who joined him in the start of the venture.

Rhys Davies, Sheffield, Mango Bean

The brands latest franchise partner for Mangobean Sheffield, Rhys Davies, started out as a part-time pizza delivery driver for Domino’s, which as it turned out was a franchised store. Spending the next seven years working full time, and becoming a store manager in the process. During this time, he saved as much money as possible towards achieving his dream of having his own franchise business.

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FranchiseE Q&A

What made you decide to open a franchise in the food and beverage sector?

Jo & Austin Boland: “My husband Austin was a baker in the merchant Navy and so you could say we had a bit of food history! We were looking for a safer future than life at sea offered and so when a Perfect Pizza store came up a stone’s throw from where we live in Plymouth, we decided to go for it.

Sometime later, we moved over from Perfect Pizza to Papa John’s and we haven’t looked back!

Jamie: At 19 years old I was fresh out of college and didn’t know what professional avenue I wanted to go

down. I first explored a role with the DVLA, however, I really enjoyed being in a customer facing role and I found working in a supermarket developed my confidence and interest for the food industry. This prompted me to start exploring the possibility of franchising, and found myself drawn to the food and drink sector.

With so many parts of retail moving online, even back then, the food and

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drink sector seemed to provide the best future-proof option.

Rhys Davies: Originally my plan was to go into the industry I knew already, however, I found these franchises to be overly expensive and also the number of good locations seemed to be limited, so I expanded my parameters.

Nick Kington: I believe that there are still many opportunities to develop a loyal customer base with a regular recurring

There are still many opportunities to develop a loyal customer base

FranchiseE Q&A

income within the food and beverage sector, particularly in a specialist area such as organic produce.

I also believe that the emergence of internet centric businesses with direct home delivery is a growing area within the industry.

Fifi Zahedfar: I wanted a change of career, and to own my own business, a franchise allows me to do that with the support of operating under an established business format.

I’d already chosen the food beverage or hospitality sector because I wanted to get away from looking at a screen and commuting.

How did you decide which franchise to choose?

It was not a quick decision and Rhys spent a lot of time assessing his options before choosing Mangobean.

Rhys: I came across Mangobean and immediately fell in love with the brand; its fresh, vibrant style and the fact it was unlike any other coffee shop on the high street.

Jamie: It was during a family BBQ in 2006 that the Subway® brand first sprung to mind and, from there, my

father and I requested the brand’s franchising brochure, which contained all the details we needed to make an informed decision.

At first I was really overwhelmed by how big the Subway® franchise was, but I was also inspired by its history and how it had grown over the years, from being just a small start-up in Connecticut to a global franchise business. The brand was still growing and I saw the potential it offered.

Fifi: I did my research, reviewed lots of businesses online and went to an exhibition.

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FranchisEe Q&A

Nick: I had been a Riverford customer for several years so it was an obvious place for me to start. Once I had started researching Riverford and entered into the business planning phase, there was never an alternative option.

Jo & Austin: Geography played a big part. We wanted to run a business close to where we lived. Who would have guessed at that time, we would become

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part of such a world-wide recognised brand now running two Papa John’s stores in Plymouth?

How did you go about funding your franchise?

Jamie: I was fortunate enough to have the backing of my parents, and we ventured into franchising together. We

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secured a bank loan, which enabled us to open our first store. I felt completely comfortable doing it this way, as I knew we were entering into a successful and proven business model.

Fifi: Mainly through personal investment.

Jo & Austin: We funded the franchise purchase from savings. Papa John’s runs an incentive scheme for franchisees

FranchisEe Q&A

We secured a bank loan, which enabled us to open our first store.

opening new store with deals on equipment and assistance with marketing plus reduced royalty fees which has been a great help with our latest store opening.

Nick: I was lucky enough to have some personal savings which I used to cover the initial investment and star- up costs.

Do you feel that you have the support from those at the head of the brand?

Nick: Yes, I receive good support from Riverford, I work closely with David, my business development manager, so I feel part of a strong network. Both parties,

myself and Riverford rely on each other to continue to grow the brand and deliver a high level of customer service.

Jo & Austin: Papa John’s support is amazing. For example, we opened our second store in Plymouth recently and a member of the head office team joined us for a week to help-out. As well as real-life staff training and operational support, the experienced extra pair of hands and eyes helped us deal with the take up of doubling the size of our operation!

Similarly, if we ever have questions, staff are always on the end of the phone. This includes ‘out of office’ hours which is, of course, when our stores are open. Someone is always

there if we need them and that back-up is invaluable.

Jamie: Once we had committed to our first store in Neath, which was an existing store we purchased, I went on a two week training programme in Connecticut, which was a fantastic experience. That was 11 years ago now and, at the time, the Subway® brand in the UK was very much in the early growth stages; it was really exciting to be part of something on the edge of a popularity boom.

After the training, we had our Neath store up and running within four weeks – it was a whirlwind!

We had the support of the Subway® brand throughout the process, which was really reassuring. Our Development Agent for the region visited us several times throughout the set-up process and was always on-hand to answer any questions or provide any advice. It was

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invaluable to have this support.

Fifi: Yes. We’ve received training and ongoing support on all aspects of the business since day one, including having an on-site manager for the first weeks.

And it continues! There’s a monthly official (but unannounced) site visit, and we see the ‘heads of the brand’ often, apart from weekly meetings.

How much training did you have to give your staff prior to opening and were you fully briefed to do this?

Jo & Austin: Even though we ran the Perfect Pizza store previously, Austin visited Papa John’s European HQ in Milton Keynes for full training. At the

If we ever have questions, staff are always on the end of the phone.

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head office, they have a mock-up store which means training can be hands on and replicate real-life. We also visited a Papa John’s store in Poole too.

This was useful to understand how to handle the fresh dough correctly – all Papa John’s pizzas are made with freshest ingredients for a better natural flavour. We’d only used frozen dough previously, so we needed to learn how

FranchisEe Q&A

to make the finest pizza with the fresh ingredients properly!

When we moved over to the Papa John’s: ‘BETTER INGREDIENTS. BETTER PIZZA’ concept, our customers certainly noticed the difference!

Fifi: I was given an initial 1 week’s intensive training, then my team were also given a week’s training before opening before having that first month of managed support.

Jamie: We took over an existing store, so all our staff were already trained.

However, it soon became apparent that there was room for improvement.

I used the skills and knowledge learnt at my franchisee training to re-educate and guide my staff, sharing everything from practical skills through to customer service tips.

Our staff also benefit from online courses via the University of Subway®. I offer a £25 incentive for all new starters to complete the required courses within the first three months, to encourage and reward their commitment to learning. In addition, we’ve now developed our own induction booklet for any new starters, to ensure they’re fully informed of the role and its requirements.

I used the skills and knowledge learnt at my franchisee training to re-educate and guide my staff.

Do you have plans to open further sites?

Fifi: Maybe!

Jo & Austin: I’ll never say never but we are concentrating on looking after the two outlets we have currently! The benefit of having two stores is that we can achieve more rapid and consistent delivery times for our customers to enjoy our fantastic product!

Plus we have extended our geographical reach, which mean we can grow our local customer base within the local community.

Jamie: Yes, absolutely. I plan to open a further two-three stores over the next two-three years. Finding the right location is key; this will be a big focus in 2018.

With investment and support from his family, Rhys’ dream of running a franchise business has become a reality and Rhys is excited to be part of the Mangobean family and is already looking to the future.

Rhys: “My aspirations for the future are to expand beyond this store and open in more locations in the Sheffield area.

“We will, of course, initially focus on achieving the quality of service the customers of Sheffield deserve in this store. When we feel comfortable we are achieving that goal, the next step would be to expand and service our loyal

customer base in multiple locations.”

Mangobean has 5 more coffee shops opening in the next few months, in Leeds, Liverpool, Gateshead, Hartlepool and Stockport, with a further 10 due to open by the end of 2018. The company plans to open 200 stores across the UK in the next 5 years, in addition to outlets in the education and health markets.

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FranchiseE Q&A

“It’s an exciting time for us and we’re looking for franchise partners to join us in 2018,” adds Shane Saunders, Mango bean’s Head Honcho. “It has been a journey of many twists, turns and obstacles and we’re delighted to have Rhys Davies, our franchise partner for the Sheffield store on board!

“We can’t wait to see how successful his store is going to be over the coming months and years.”

Would you recommend franchising in the food and drink industry?

Nick: Yes, I would. It’s a diverse area with a variety of opportunities and different business models.

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Fifi: Yes. Jamie: I would really encourage anyone thinking of buying their first franchise to go for it, but don’t underestimate the challenges that come with it. If you’re a younger age like I was when I first became a franchisee, it’s a huge amount of responsibility to take on and you do have to make sacrifices, you can’t always go out with your mates or take impromptu trips.

You have to be reliable and there for your team. But the rewards are fantastic too – you have a flexible lifestyle as you aren’t committed to a 9 to 5 desk job and there’s huge variety in your day-to-day activity.

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Jo & Austin: Yes, absolutely!

Franchising is a good model generally as all the loop holes and risks have been covered off by the franchisor.

They’ve done it all before and can talk you through it and know where you could go wrong before you do! It’s also a good set-up if you’ve never run your own business before as there is so much support.

Running your own business also offers flexibility. With a young family, it means I have time to attend events at school which many fulltime working parents simply cannot.

However, we also have to be responsible – we can’t just phone in sick!

FranchisEe Q&A

In your opinion, what makes a successful franchisee?

Fifi: Someone who is willing to work hard and has a hands-on approach. A manager who can lead from the front, a ‘people person’ who is not afraid of putting themselves out there.

Also appointing the right staff for your establishment is essential, ensuring they are given the correct training and ongoing support.

Jamie: Having a solid team around you. I think it’s vital that franchisees invest in their team, - you can only be as good as the team around you and ultimately, they can make or break you in business.

Nick: Be prepared to roll your sleeves up

Be prepared to roll your sleeves up and be hands on to get to know your business well, particularly in the early stages.

It can be hard work but very fulfilling.

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and be hands on to get to know your business well, particularly in the early stages. It can be hard work but very fulfilling.

Jo & Austin: For us, our success is dependent on us being hands-on and involved in the running of our stores. Our local friends order our pizza and so I want them to be delighted with their orders! By keeping a close eye on the running of the stores we can ensure the consistent level of quality is enjoyed by our customers on an ongoing basis.

What top tip would you give to somebody looking to operate a franchise?

Jo & Austin: Ideally choose a Franchisor that is a member of the British Franchise Association (bfa), this means they will adhere to their code of ethics which protects franchisees.

Be prepared to do your research as this will become a long-term partnership. Talk to the franchisor in detail.

Importantly, your values will need to match those of the franchisor. You will find out how helpful they are and the type of people you will be working with. This job is actually so much about people and you need to feel like they are helping you reach your goals. We can’t fault Papa John’s in that regard!

Nick: Do plenty of research, prepare your business plans and speak to existing franchisees before taking the plunge. You really need to ensure that you know the business you are about to be involved in, what each day will involve and what will be expected of you.

Fifi: Be prepared for hard work, it won’t happen on its own. Listen to the advice of those who have already been through the process – that’s the reason you choose a franchise business.

And always be on the lookout for opportunities to establish your reputation.

Jamie: My top tip would be to not underestimate the work involved to make your franchise a success. Whilst having the security and support of a global brand is invaluable, this alone can’t be relied upon. It takes a lot of hard work to get a store up-andrunning to where you want it to be, but the rewards make it worth it.

Having a successful business with a great team around me, makes me proud to be a part of the Subway® family. FF

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A franchisee’s

guide to success

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choosing a franchi se, research is key.

Our franchisee’s all research before ta king the plunge! conducted their ow n

Secure your capital

personal methods to secure their capital, from Our franchisees had a mixture of understand the chisees one of the first steps is to investment to a loan. For our fran total investment required.

Be prepared for hard work While all business requires hard work, franchises need nurturing and long term commitment to be successful. “Whilst having the security and support of a global brand is invaluable, this alone can’t be relied upon,” says Jamie.

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The International

Franchise Show WHERE: ExCeL London WHEN: 16th and 17th of February 2018 10am-5pm WEBSITE: www.thefranchiseshowco.uk

Why attend?

• Discover a huge range of food and drink franchise opportunities all under one roof • Meet face-to-face with over 180 top franchise brands • Get free expert advice and makes sure that you learn everything you need to know about starting your own franchise • Understand how to pick the right franchise for you • Expand your network of valuable industry contacts and speak to existing franchisees • Find a wide variety of master licence opportunities • Find and talk to more international opportunities than anywhere else in the UK

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Taking the risk to venture out on your own can be a daunting prospect. It’s been reported that nearly 50% of start-ups fail within the first 4 years, with the major contributing factors being lack of market need for the product/service (42%), lack of planning (67%) and lack of relevant skills (67%). What makes it so much more surprising is the fact there is a viable, and frankly obvious, alternative…

Franchising contributes more than £15bn annually to the British economy and has seen a 70% increase in its workforce over the past decade. For some, investing into a franchise model is the perfect fit; offering a ready-made business model with a loyal customer base; a tried and tested brand; relationships with suppliers; a dominant online presence and extensive

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training. Not to mention that these aspects result in a lower level of risk for your monetary investment. It’s all there, boxed up and ready to go. If businesses came flat-packed from a certain retail giant that we’re not inclined to name, they would probably look like franchises.

The franchise industry in the UK is more diverse than ever before and it’s ripe with opportunities for franchise first-timers hoping to get a foot in the door and for experienced business owners looking to expand their portfolio. A huge part of getting started in franchising isn’t running the business itself, but researching and pinpointing a franchise model to suit your budget, character and ambition, and that’s where The International Franchise Show is ready to help.

The International Franchise Show

International Master License Opportunities

Over the last seven years, The International Franchise Show has helped thousands of people to make their move into new business, offering access to the very latest information and opportunities within this fast-moving industry.

The exhibition represents the industry’s diversity to its fullest, continually delivering an event that puts visitors in front of over 180 proven brands, including some great food and beverage franchises like Sbarro, McDonalds, Kaspa’s Desserts, Coyote Ugly, Texas Steakhouse, Loaded Gourmet Burgers, Tubz and many more, all offering unparalleled information, opportunities and contacts. The show will allow you to scope out prospective opportunities and process an abundance of information, leading to you making informed, educated decisions.

The comprehensive exhibitor lineup and conference schedule is a great opportunity for you to discover franchise brands from around the globe as well as information on everything from master franchise operations to retail franchises, and with the compelling seminar schedule, finding the right information has never been easier.

The International Franchise Show gives you ultimate access to brands looking for someone to take charge of bringing their concept to the UK market. Nowhere else in the country can you meet so many exciting international opportunities offering 1-2-1 appointments, so that you can find out everything you need to about these high investment, high return opportunities.

Acquiring a Master Franchise License provides you with the exponential benefits of being responsible for not just one, but a whole network of these franchises in the UK. While this opportunity is not normally for beginners, it can allow you to team up with a partner who is very interested in your success, and who can offer high-level skills to help run the organisation.

If you think you have what it takes to be a Master Franchisee, you can arrange a one-to-one appointment in advance to discuss what’s involved – please call 0800 1577 950 if you’re interested in booking an appointment.

1-2-1 appointments and expert advice

Every year hundreds of visitors choose to join the great brands exhibiting at the show.

“We decided to come over to London from Qatar to see the Franchisor [Waffle Delight] after researching them in advance in 2015. We knew they would be at the 2016 Franchise Show and came over specially to meet them in person… We met with the franchise

The International Franchise Show offers a broad view of the opportunities available in the UK so you can get a feel for what may suit you and your skills.

More than 180 proven franchisors will join us this February offering 1-2-1 appointments so that you can find out everything you need to know about franchising under 1 roof.

This is your opportunity to access all the valuable information and advice to successfully start a franchise, including:

Hundreds of new businesses start at The International Franchise Show

owner on the first day of the show and booked to come back the next day.

They were very accommodating and gave us good information regarding our list of questions.” WaffleDelight Qatar Master Franchisee “I had just been made redundant and wanted to investigate alternative job opportunities. I found the Tubz Brands stand at the show, and it was their professional ability, knowledge and enthusiasm that impressed me…

Tubz are there for you, but not in your face, they are like your parents in the background when you have left home – they are there for you when you need them. My advice to anyone considering buying a franchise is to do your due diligence and makes sure that you visit the franchisor at their premises. I’d also recommend visiting The Franchise Show, as that gives you a broad view of all the opportunities available” Jerry Marsdon, Tubz Franchisee Over 10,000 visitors are expected to visit The International Franchise Show in 2018 over two days, make sure that you are one of them and register for your free ticket online at www. thefranchiseshow.co.uk or call 0800 1577 950.

• Funding options available • Detailed seminars on franchising opportunities • Business skills and essentials to ensure success • The legal aspect of buying a franchise • International franchising • How you can franchise your own business model

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Come and see us at the Franchise Show, ExCel London!

16th and 17th February, Stand 420 McDonald’s is celebrating more than 11 years of growth in the UK. We’re currently involved in the greatest change the company has seen in 40 years, whilst supporting over 165 franchisees and our 1000-plus franchised restaurants.

The business has evolved significantly in recent years. We’re continuing the rollout of our ‘Experience of the Future’ restaurant modernisation programme (EotF) with over 900 of our restaurants being converted to date. Our focus on innovation can be experienced at our EOTF restaurants, whether it be through ordering at our electronic kiosks, our In-Restaurant Table Service, via our mobile ordering click-andcollect service, or using McDelivery via UberEATS (exclusively at selected restaurants).

With over 30 years of franchising

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experience in the UK, and with over 75 per cent of the UK network operated by franchisees, we think that we know a thing or two about franchising.

Our franchisees come from diverse backgrounds, but the main thing they all have in common is a drive and passion for the brand. Becoming

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a McDonald’s franchisee gives you the opportunity to start your own business. For those with the ambition, commitment, and talent to make it work, owning a franchise is the perfect way to be your own boss while avoiding many of the risks associated with starting your business.

Datasym UK Ltd 16th and 17th February With over 30 years’ experience, we are experts in providing complete end to end EPOS software solutions to Retail and Hospitality in Franchise Markets.

Our software features include: Full

Stock Control, Time & Attendance, Cash Office, Real-time Reporting, Orderpad, Report Scheduling & Distribution and many more. Please contact us for more information.

The Franchising Centre 16

th

and 17

th

February

Whether you are considering franchising your business, seeking to take your brand into a new market via international franchising or looking to recruit franchisees, The Franchising Centre is Europe’s leading franchise consultancy and we have the people, experience and track record to make

sure you achieve your goals.

The Franchising Centre Whether you are considering franchising your business, seeking to take your brand into a new market via international franchising or looking to recruit franchisees, The Franchising Centre is Europe’s leading franchise consultancy and we have the people, experience and track record to make sure you achieve your goals.

Tubz Brands ltd 16 and 17 Stand 412 th

th

February,

Tubz Brands is the leading company in the UK & Ireland for tower vending.

Tubz unique ‘sort after’ Business Bundles are the envy of the industry.

Starting at just £2799.00 + VAT for a complete business start up including all equipment and sites,(so no selling involved) is affordable for most people looking to start their own business.

Our Business Bundles are so versatile you could operate them inbetween the school run or dovetail it with an existing business. They can be full or part time and one major point is that once you have bought your Business Bundle there is nothing more to pay, no license fees, no annual fees and no additional fees for expanding into further areas. Sounds too good to be true ! come along and meet us on stand 412 see how 250 sucessful franchisees cant be wrong.

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Food & Drink Franchise Opportunities at the International Franchise Show Register now for a free ticket at www.thefranchiseshow.co.uk and come and meet the following Food & Drink Franchises at the show

16th & 17th February at Excel, London 56

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Be inspired

Be Inspired

Heavenly Desserts

Heavenly Desserts is a unique brand, dedicated to bringing luxurious products, distinctive quality, and an extensive range of beautiful desserts to the market. With a tailor made range of desserts available, Heavenly Desserts has established itself as one of the UKs most premium dessert destinations.

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Managing Director Yousif Aslam, opened the doors to one of their most recent openings to Food Franchise Magazine in the heart of LiverpoolONE. There we joined a number of local businesses and influencers from the local area as we fully immersed ourselves in the artisan dessert brand.

Yousif treated us to an exclusive interview as we discovered more about the Heavenly Dessert model and why they plan to take their growth strategy one step at a time.

What attracted you to franchising?

I think it was a natural way to progress, the sheer demand that we had from people asking us to franchise, we thought, let’s look into this.

For a longtime we considered not franchising, because we had created something that was our baby, and we thought do we want to give this away?

We ultimately didn’t want to dilute the brand.

With business experience however we sat down and thought yes it is a risk but some of the most successful brands out there are franchises and they grew via franchising, so if done correctly it is a good opportunity and a good way to grow the business.

We wanted to let others who have the same ambition that we had when we started out to invest in something and build themselves a future, so it was a natural decision to franchise. We don’t cut corners, we never have done, and those same values are engrained in our franchise model.

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Tell us about your journey so far…

Birmingham opened in 2007, that was our first store, then we opened in Derby in 2012. So between the first and the second openings there was a gap. A whole year later we opened in Leicester and in 2016 we opened Preston and Nottingham.

It has been a good journey, and within our first 12 months of the first franchised store opening we wanted to open about three to four stores. We wanted to do more, we could have done more - but we wanted the franchisees to be supported correctly and make sure they were happy before we go on to open more.

Oxford and Liverpool opened in the same month, it was never envisaged that way but it allowed us to test our capabilities. We realised we can support growth in our first year to a level that we didn’t think possible.

Why is Heavenly Desserts such a great franchise opportunity?

One of the benefits that we had was that we traded in our company owned stores for the good part of seven or eight years. We have overcome probably every single challenge that our franchisees are going to come across.

There is never a time where they will pick up the phone and say; “We are having a bit of a challenge here, and we don’t know the answer to it.”

Between our five company stores we have been there and done it before and we have

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learnt from it, so it puts us in a really good position to say what you do, which is to offer unrivaled support to our franchisees. We are not 9 to 5, our franchisees can pick up the phone and call us anytime. Between myself and the senior team, we are there and that’s what it’s all about.

With our customers it’s about having a personal relationship and it is the same with our franchisees.

Tell us more about your products…

Where we position ourselves is ‘affordable luxury’, we really like to go to the full extent when it comes to quality, and that is from everything from the décor to the quality of the products, right the way down to uniform quality and menu quality.

That’s the kind of values that we are trying to instill in our franchisees and they are happily embracing them.

We make sure that we have profitability but that the customer will be inclined to come back twice a week rather than once every two weeks because the price is too high. That’s important for us.

Artisan bakery Everything is quality from A to Z, especially the products, that is where we intend to keep it.

Everybody talks about quality and being competitive, but what we find from customer feedback is that it is always easier to throw around the world quality, but in our case the

Be inspired

proof is in the pudding.

I firmly believe that there are independents out there that are charging a disproportionate amount for products that are not the best quality. For us it’s about keeping everything the best quality that is available, as we believe that is what is going to keep our concept sustainable and will mean we will remain in the market for a lot longer.

Customer Service is key One of the things we are big with, and that we instill within every single member of staff is the hospitality side of our business.

What we try to do with our customer service side is really try and step into the ‘extended’ side of hospitality. It adds to the customers experience - that experience shouldn’t just be because their server on that day was a happier person, it should be every single person serving to that standard.

What trends are you noticing in the dessert industry?

One thing that is evident from the menu at heavenly desserts is the range of options available, most notable is the number of options available for customers requiring a gluten-free dessert.

The demand from our customers has increased and we thought to ourselves, if the customers want it and if there is a demand for it, we have got to do it.

It wasn’t just about ‘let’s pick anything up from the shelf that is gluten free and put it on the menu’ we went through a testing period, we had a whole range of products and put it to the test with a panel of our team members.

We narrowed it down to make sure that we had the optimum quality.

As with most free-from products there are a lot of ingredients that are replaced and that at some point it does affect the quality of the product. But saying that manufacturers have come a long way since the early days of developing free-from products and there are some really great tasting products out there.

why is heavenly desserts such a great place to work?

Years ago when I was recruiting for our business one of the things that I would say to every single candidate, who would ask me the question; ‘What is it like to work here?’

I would say, genuinely, it is such a happy place to work and I think one of the reasons for that is we have this culture at Heavenly Desserts where everybody is a family and we also sell a happy product. Chocolate

makes everybody happy, it is an overall happy environment and that reflects with the staff they enjoy their jobs.”

What does the future hold for Heavenly Desserts?

We came up with about 150 territories where we thought we could open a franchised store, some territories are multistore territories, big cities like Manchester and Liverpool which, for example is a twostore territory.

The plan is to open in as many territories out of the 150 that we can over a period of seven or eight years - we want to take it slow.

It is very easy to expand very quickly but what we want to make sure is that we have the right infrastructure in place, and that we are increasing that infrastructure from a support point of view for our franchisees to be able to cope with the growth.

This year we wanted to open between 3 and 4 I think that is going to be between 5 and 6, we are very happy with that and I think that once we have reviewed the first 12 months, we will be well equipped to open between seven to ten stores per year.

We are really looking forward to it and I am very excited - these are exciting times for Heavenly Desserts.

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Avoiding franchise risk

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There are a number of issues that a franchisee considering taking on a franchise should address as part of the process of assessing the risk of taking a particular franchise brand.

Fiona Boswell QFP Head of Franchising and Commercial Services at Fraser Brown Solicitors speaks to Food Franchise and gives her top tips on picking the right franchisor for you.

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Investigate the business and financial condition of the franchisor Your success as a franchisee will hinge on the franchisor’s business and will be directly affected by the actions and solvency of the franchisor. As a first step therefore, you should investigate the business and financial condition of the franchisor. How long have they operated and how many company owned outlets are in operation?

If you are taking a brand that is new to the UK in particular you should verify the credibility of the brand.

Successful franchisors in other jurisdictions must be sure that their concepts work in the UK. Don’t handover any money before understanding what you are getting into. Many franchisors will want some comfort from you to demonstrate how serious you are to take on a franchise.

Before you part with your hard-earned cash make sure you understand what happens to your money once it is handed over, can you get it back if you don’t proceed?

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Investigate the

Ensure you have the right

profitability and

systems and support

conditions of the existing franchise network Do your homework and interview current franchisees to find out what they think of the brand. Ensure you speak to more than just those put forward by the franchisor. Ask what business support the franchisor provides. How many franchisees are there or are you the first one? Is the network growing or reducing? Be sure to ask why.

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You should find out if the franchisor has a head office team to support its franchise network. Check how large it is as it will need to be sufficiently resourced to support the network. Where is it based? How accessible is it? Do they provide in person or only virtual support? What will the franchisor provide in terms of support for establishing the brand in the UK? How much training will you need and where? If it involves taking an overseas brand usually this may involve overseas travel, so check whose expense this will be.

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Get a risk review of your franchise, lease and finance contracts

Once you have chosen your franchise you will be required to enter into a franchise agreement (sometimes known as a licence agreement) with the franchisor.

The franchise agreement is one of the most important documents in a franchise business, as it will regulate the terms on which you operate the franchise business. By way of guidance, some of the key issues covered in the franchise agreement, in addition to your obligations and those of the franchisor, include: • Rights - what rights are being granted? Is the territory in which you may operate sufficient?

Is the territory exclusive to you, or can the franchisor sell, or appoint others to sell, in the same territory?

• Fees – what fees are you required to pay? What is the initial fee? Are there any continuing fees, such as a marketing levy?

• Term – how long will the agreement last? Is there a right to renew?

• Sale – can you sell your franchise business?

• Termination – when and how can the agreement be terminated?

• Restrictions – are they any restrictions on what you can and can’t do outside of the franchise business, both during the agreement and after?

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Where you are taking a master franchise consider how many stores you must open and in what timescale?

The franchise agreement is likely to be a long and complex document. You should therefore seek advice from a franchise specialist before committing yourself.

Taking on a franchise is a long-term commitment that you will not be able to get out of early just because you have changed your mind.

Conduct robust due diligence into the franchisor so that you can be confident in not just the brand but the individuals that are the face of the brand. Understanding what you are agreeing to is key!

“ Don’t handover any money before understanding what you are getting into ”

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One to Watch

Selekt Chicken

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one to watch

Pioneers of fried-free chicken, Selekt Chicken are a chicken franchise with a difference. With a striking design concept, Selekt have worked tirelessly to alter the perception of fast food - and offer customers quality fried-free chicken in a fast casual environment.

Carefully developed menu

Tell us about Selekt Fried Free…

Offering a completely new spin on the fast food industry, they plan to move fast food into the casual dining arena - following their extensive research development within the fast food market. Selekt Chicken have completely revolutionised their menu to create a completely unique eating out experience.

Selekt Fried Free offers great variety and choice we use only the freshest ingredients and our outlets provide friendly helpful service in a spotless environment. We are the first to pioneer the ‘complete fried free, better than fried taste’ additionally we offer artisan breads and gourmet burgers.

The team behind this new offering were brought together by their diverse experience in this exciting sector. By pooling their talents and utilising our combined experience we are committed to taking a global vision from the outset to make the Selekt brand well-known and recognisable.

Selekt Chicken was conceptualised in 2015, their first store opened in Harrow UK in 2016 and currently Selekt Chicken have a number of sites within the M25 under appraisal with plans to open four more stores in 2018.

With an inventive menu – that was carefully developed over twenty-four months – by a team who collectively have over 150 years of experience.

What inspired Selekt Chicken

Fried-Free - where good taste matters For investing franchisees Selekt Chicken provides the edge over competitors by introducing best quality product sourcing - at competitive prices – in order to maximise both quality of product and profitable return.

The fast food industry is turning a new corner and we are observing a new revolution, where our customers are looking for much more than just fast food.

They are looking for a total experience along with the healthy options. Selekt fried free menu was created with our customer demand and future focus in the future.

But why Selekt? They offer casual dining in a new modern relaxed environment and ambiance without compromising the speed, quality and consistency.

How would you describe the market at the moment in terms of demand, competition and growth?

Chief Executive Officer Tahir Jamil discusses the benefits of a Selekt Chicken franchise.

As outlined above we are positioned in the growing market where our menu has been created to provide and cater for all demographics.

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Pioneers of fried-free chicken What makes Selekt Chicken such a great franchise opportunity?

• Selekt number of areas that make Selekt Fried Free a great opportunity • Growing market providing mass growth across the globe • Business model that optimise the work life balance and providing high yield on return

What are the advantages of a franchise with Selekt Chicken?

• Support from the experience team • Good working model • Easier operation and less completed procedures • Ability to operate with minimum staff

What makes Selekt Chicken stand out?

We provide a nurturing environment and give as much support as is necessary. In early days you will probably rely heavily upon us however as the experience and confidence grows we will provide support from a distance.

The operations manual holds all

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the answer you will ever need and something you can always refer to. It contains and reflects our many years of hard won experience and there are gems of knowledge and support on every page.

What made you choose a franchise model?

Our dedicated franchisee team will support on every step of the exciting journey and help navigate smoothly to avoid the pitfalls.

We will provide full training, ongoing support and give full access to our business model. We will helping to find the right location, arrange finance, assist in equipping outlets, food preparation, stock control, as well as legislation and store opening support.

What are your plans for Selekt Chicken for 2018?

We are looking to expand into the UK and working to open another 2 stores To find out more about opening a Selekt Chicken Franchise visit: www.selektchicken.com/franchise, email info@selektchicken.com or call 0208 427 2600.

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low investement franchise

INTERNATIONAL

NEWS WINTER 2018

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INTERNATIONAL NEWS

Domino’s Pizza opens first outlet in Austria Domino’s Pizza, the recognized world leader in pizza delivery, has opened its first store in Austria with the promise of hot, delicious pizza for the residents of Vienna. The new store is located in Floridsdorf district 21 on Angerer Strasse, and features many local elements, a great neighbourhood feel and excellent service.

Domino’s has opened its first store in Austria with the promise of hot, delicious pizza for the residents of Vienna.

The local franchisee, Daufood Austria GmbH, is a subsidiary of Cobega Group, which also owns Domino’s stores in Portugal.

Cobega Group, one of the largest family companies in Spain, is the main shareholder of Coca-Cola Iberian Partners – the Coca-Cola bottler for Spain and Portugal. The company’s business experience and commitment to the brand makes it well-positioned to develop Domino’s into a leading pizza company in Austria.

The new pizza theatre store features an open-concept design, so customers can watch as their pizzas are freshly made and baked before their eyes. The management team is focused on consistent and timely delivery for the local community, as well as convenience for carryout customers. The store also highlights Domino’s digital experience, as it offers online ordering and an

Millie’s Cookies owner to expand presence in India with new franchise deal SSP Group plc, operator of food and beverage outlets in travel locations worldwide, is to expand its presence in the Indian food and beverage market with the agreement of a franchise deal with World Iconic Brand (WIB) hospitality.

SSP operates an extensive portfolio of more than 400 international, national, and local brands. Three of its most popular brands are coffee shop Ritazza, Upper Crust bakery and Millie’s Cookies. It operates in over 30 countries worldwide. In the UK, there are now 18 franchised Millie’s stores and two Upper Crusts while in Romania there are two Ritazzas. The company has recently signed agreements in Qatar and Saudi Arabia for Millie’s.

Franchise India owned subsidiary, World Iconic Brand (WIB) hospitality has taken master franchise rights of the three brands in India. The company will be responsible for franchising the brands in India via area developers who will operate the stores themselves as well as sub-franchising.

Sukh Tiwana, commercial director of SSP Group said; “With the continued growth in the Indian market we were keen to establish

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easy-to-use ordering kiosk in the store.

“We are proud of Domino’s new stores all over the world, and the beautiful pizza theatre in Vienna is no exception,” said Ritch Allison, president of Domino’s International. “We are steadily growing and attracting new customers around the globe to our dynamic brand, and we are pleased to bring the fun and art of pizza making to the people of Vienna.”

Domino’s now operates in more than 85 markets worldwide, with more than half of its global retail sales coming from international stores.

Founded in 1960, Domino’s Pizza is the recognized world leader in pizza delivery, with a significant business in carryout pizza. It ranks among the world’s top public restaurant brands with a global enterprise of more than 14,400 stores in over 85 international markets. Domino’s had global retail sales of nearly $10.9 billion in 2016, with more than $5.3 billionin the U.S. and more than $5.5 billion internationally.

In the third quarter of 2017, Domino’s had global retail sales of more than $2.8 billion, with nearly $1.4 billion in the U.S. and over $1.4 billion internationally. Its system is comprised of independent franchise owners who accounted for over 97% of Domino’s stores as of the third quarter of 2017.

a partner that not only had experience of franchising but also access to a potential franchisees with a track record of success.

“We are delighted to have found this in WIB. We look forward to growing the presence of our key brands in India with WIB as master franchisor over the coming months and years”.

Tony White, chairman, WIB said; “We are excited to join hands with SSP in bringing these three global brands into the Indian market. The powerhouse of a global operator such as SSP mixed with the local knowledge of the team at WIB means that we have a unique and profitable model tailored for the Indian market.

“We have plans to accelerate the footprint of each brand via an area development model.”

INTERNATIONAL NEWS

Papa John’s enters French market Papa John’s International, Inc. recently marked the opening of its first restaurant in Lyon, France with a launch party. Family, friends and media were the first to sample menu offerings and enjoy a better pizza experience.

The new restaurant, located in the 9th District of Lyon, is one of more than 20 Papa John’s restaurants planned for Southern France. Restaurants in the Confluence and Francheville areas of Lyon will open in the coming weeks. The new venture is owned and operated by Vantage Tourism and Entertainment, a fastgrowing, successful franchise business partner for Papa John’s International, Inc. with more than 45 restaurants in Egypt.

Ludovic Baudequin, Director of Operations for Vantage, is very happy with this opening in Lyon: “We are very excited to open our first restaurant in Lyon, the world capital of gastronomy. We are convinced that the quality of our ingredients and pizzas will exceed the expectations of our future customers. We are very excited to introduce them to BETTER INGREDIENTS. BETTER PIZZA.” “Our global store growth momentum means that we’re opening fantastic new stores worldwide and attracting new customers to our quality-focused brand. We’re excited that pizza lovers in Lyon can now experience the BETTER ingredients in our delicious

Taco Bell open first unit in Romania US-based chain of fast-food restaurants Taco Bell on Thursday opened its first unit in Romania following a 350,000 euro ($413,301) investment, its local operator, Sphera Franchise Group, said.

pizzas enjoyed by Papa John’s consumers around the world,” said Tim O’Hern, Senior Vice President & Chief Development Officer.

The entry into Southern France continues Papa John’s expansion in Europe. Papa John’s International has over 360 restaurants in the U.K. In addition, Papa John’s opened its first restaurants in Northeastern France in 2016 and will be opening in Poland in December 2017. Papa John’s International is currently looking for potential franchisees in Paris, France, as well as Germany, Belgium, and Denmark.

The 170 sq m restaurant is located in Baneasa Shopping City mall, in northern Bucharest, and employs 40, Sphera Franchise Group said in a press release.

“We are very happy with this new opening, especially because this is the only Taco Bell within a range of 1,208 km in Central and Eastern Europe,” Sphera Franchise Group CEO, Mark Hilton, said.

Taco Bell is based in Irvine, California with over 7,000 restaurants worldwide, of which more than 80% are owned and operated by independent franchisees and licensees.

Sphera Franchise Group was created in June and operates the outlets of KFC, Pizza Hut, Pizza Hut Delivery and Taco Bell in Romania. Sphera is one of the biggest restaurant groups in Romania, with overall sales of over 130 million euro per year, 100 locations and over 4,000 employees. It also runs KFC’s operations in Moldova and in the north-eastern part of Italy.

On Monday, Sphera Franchise Group said it plans to list up to 25% of its shares through an initial public offering (IPO) on the Bucharest Stock Exchange, BVB, by the end of 2017.

The offering is subject to market conditions and the approval of the prospectus by the Romanian Financial Supervisory Authority, ASF. The company’s shares are planned to be listed on the Regulated Spot market of the BVB.

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BRD Consulting sets new record for closing an international Master License deal between February and September BRD Consulting, together with their Japanese strategic partners, played an instrumental role in closing Pizza Firenze’s first international Master License deal with Shinshowa Corporation, a prominent HomeBuilding Franchise operator in Japan with 166 units by 90 Companies in all 47 prefectures.

In a statement released by BRD Consulting, they said: “The Master License Agreement was signed in less than 7 months after PIZZA FIRENZE’s awardwinning gluten-free and healthy pizzeria concept was introduced to SHINSHOWA and the actual tasting of their pizzas was offered to the prospect at the International Franchise Show in Tokyo by

Nikkei as a proof of concept.

“Gluten-free pizza is not currently offered by any pizza chain in Japan, thus was found extremely unique and viable by the SHINSHOWA CORPORATION Management with the growing “glutenfree” market trend, and ‘Tasting is Believing’ approach at the franchise show also was a compelling success factor.

Starbucks US to focus on its premium tea brand as it sells Tazo Brand to Unilever Starbucks to sharpen its focus on its up-levelled tea strategy with Teavana, furthering its growth and innovation in the super premium tea category Starbucks today announced entry into a definitive agreement for Unilever to acquire the assets of the Tazo brand including its signature recipes, intellectual property and inventory for $384 million. In turn, Starbucks will drive a single tea brand strategy and focus with its super premium tea brand, Teavana.

Founded in 1994, and purchased by Starbucks in 1999 for $8.1 million, Tazo is an iconic tea brand sold primarily in grocery, mass and convenience channels, offered in formats including packaged teas, K-Cup® pods, and bottled ready-to-drink teas.

Starbucks will continue to invest in the growth, innovation and development of the Teavana brand of teas in its stores and in channels outside its stores. The tea category in Starbucks stores continues to grow double-digits

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globally, with Starbucks well on its way to building the Teavana business to over $3B over the next five years. In the past 12 months alone, Starbucks has sold more than $1.6B of Teavana beverages in Starbucks stores, launched ready-todrink premium Teavana® Craft Iced Teas through its partnership with AnheuserBusch InBev and plans to enter the packaged tea category in 2018.

“Over the past five years, we have established Teavana as our primary global brand focused on the premium tea segment. With our growth strategy for premium tea exclusively focused on Teavana, we are pleased to transition our Tazo business to Unilever,” said Kevin Johnson, president and chief executive officer, Starbucks.

“We continue to see significant growth in our tea business through our Teavana brand, and this transition

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“We expect that the Master License of Pizza Firenze in Japan should accelerate the Florence-based, successful Pizza chain’s further expansions in other Asian markets, while BRD Consulting and its Japanese partners plan to introduce more unique, proven European franchise concepts to Japanese corporate investors.”

supports our strategy to elevate the premium tea experience for our customers.”

The transaction is expected to close during the fourth calendar quarter of 2017, with complete transition between the two companies by the end of calendar year 2018, subject to regulatory approval.

INTERNATIONAL NEWS

YO! Sushi (US) acquires North America’s Bento Sushi YO! Sushi, the iconic Japanese restaurant group, has announced the acquisition of Bento Sushi, North America’s second largest sushi brand, creating a global multi-channel and multi brand sushi platform.

The acquisition values Bento at CAN $100 million and has been facilitated by Mayfair Equity Partners, who partnered with the YO! management team as part of a management buyout in 2015.

Robin Rowland, Chief Executive Officer of YO!, commented: “We’ve successfully reinvigorated the business over the last two years to ensure the foundations are in place for long term growth.

This acquisition takes YO! into the next stage of its development, and creates the first global multi-channel Japanese food purveyor.

Bento’s proposition and its management team’s strong track record make it the ideal partner for YO! as we look to further grow our brand.”

Bento, founded in Toronto in 1996 by Ken Valvur, is the second largest sushi brand in North America, and the largest in Canada trading from over 600 locations, whilst supplying sushi to a further 1700 partner sites. Bento operates across a range of formats which complement YO!’s existing proposition. These include quick service restaurants, on-site kiosks in supermarkets and other food service locations, and a number of production facilities which supply sushi to grocery and institutional food service clients across North America.

The business has achieved strong growth, delivering compound annual sales growth of 16% in the last three years. Bento and its licensees employ over 2000 highly trained sushi chefs and

serve more than 20 million sushi portions every year. Bento’s success has been driven by Ken Valvur and Glenn Brown, Bento’s Chairman and Chief Executive Officer respectively, and as part of the deal they join the Board of YO! and become significant shareholders in the combined group.

With YO!’s international restaurant network across Europe, the Middle East and Australia, the combined business becomes one of the largest sushi companies outside Japan, providing an international, multi-brand, multi-channel offering, well placed to benefit from the continuing increase in consumer interest in healthy, provenance-rich foods. The acquisition will create synergies and enable the continued growth of both businesses, particularly in the US market. The combined businesses have recorded sales of approximately £175 million over the last twelve months.

Glenn Brown, Chief Executive Officer of Bento Sushi, stated: “This partnership presents Bento with an incredible opportunity to grow its platform. YO! and Bento share a similar ethos and history, and we look forward to working with the YO! team and taking advantage of opportunities to develop both brands.”

The acquisition of Bento comes after two transformational years for YO!, in which Mayfair Equity Partners bought into the business and Robin Rowland returned to the role of CEO. Following a renewed focus on the brand, product, and people, including the appointment of several senior team hires, the business has seen like-for-like sales growth of +5% over the past 18 months. Eight new sites opened in the UK this year, as well as the Group’s first sites in Manhattan, Paris and Sydney.

Ken Valvur, Chairman of Bento Sushi, added: “The combination of YO! and Bento will further enhance our group’s ability to be the partner of choice for grocery and institutional food service providers throughout our enlarged operating geography, and creates exciting opportunities for our valued team members on both sides of the Atlantic.”

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Chicken Cottage opens in Nigeria as plans for a roll out are announced The former Vice-President of Nigeria has opened a Chicken Cottage branch in Abuja, Nigeria with plans to open more in “strategically important locations in Nigeria.”

He said; “Our target is to have at least One Chicken Cottage Restaurant in every state in Nigeria. ”Ultimately, we intend to develop Chicken Cottage Nigeria as the regional hub for all operations in Sub-Saharan Africa.

“Towards this end, I have given approval to the management to commence talks with Chicken Cottage International.”

He also expressed optimism that

establishment of the cottage outlets in states would help reduce unemployment in the country.

“You can be sure that having at least one Chicken Cottage in every state will help get Nigerians working again.

“We will provide gainful employment to thousands of Nigerians who would be earning living wages which in turn contributes to reducing unemployment in Nigeria.”

Franchise wars: A US fast food price war is afoot as chains battle to win over customers As the festive period comes to an end and the New Year is well underway, US chains are battling to win over fast food fans as they tighten their belts after months of indulgence.

As it was announced that Subway are to reintroduce the 5 dollar foot-long sandwich, which is to include a range of their most popular sandwiches including the Veggie Delite and

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Meatball Marinara, other chains are also squeezing the price-point of their most popular ranges.

McDonalds have introduced the ever popular ‘Dollar-menu’ whereby fans

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of the chain can pick up a McChicken Sandwich, any drink or a classic Cheeseburger amongst others for a mere $1.

Taco Bell – a Yum Brands company - have similarly introduced a $1 menu, fans of the Mexican inspired eatery can pick up a portion of brand new Nacho Fries, as the dollar price wars continue to ramp up and the fight for market share takes precedent.

The chain reportedly made more than $500 million in sales in 2017 thanks to the dollar menu, testament indeed to the power of a dollar.

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Wagamama opens in Muscat The popular Asian inspired restaurant has opened its 12th Middle Eastern restaurant in Muscat’s capitals Al-Qurum complex.

Wagamama international managing director, Brian Johnston, said, “Our

focus on freshly prepared food, unique and authentic Asian flavours and the relaxed atmosphere within the restaurants appeals very strongly to our Middle Eastern guests.

“While adapting somewhat to local needs, we have replicated the minimalist décor, theatrical open kitchen and quality, fresh Japanese and Asian-influenced dishes that have powered our expansion into 23 countries.”

McDonalds US rolls out ‘dollar menu’ The new value menu will launch on the 4th January and will introduce the “$1 $2 $3 menu” a new take on its iconic dollar menu.

The news comes as rival American fast food chains launch their version of the dollar menu such as Wendy’s and Burger King. The ‘fast food war’ is set to now ramp up as industry leader McDonalds targets the ‘value shopper’.

McDonalds have recently revealed excellent third quarter sales reports, global like-for-like sales rose 3.5% above analysts forecasts of 1.5%.

“Customers today are more informed and demand greater choice and variety when they dine out,” said chief executive Steve Easterbrook.

“That’s why we’re evolving the McDonald’s experience to provide more high quality, affordable food and beverage options and convenient solutions for customers on the go.”

Fatburger has plans to debut in Japan FAT Brands Inc – the parent company of Fatburger - has announced that it will open its first Japanese location in April 2018.

The opening marks the beginning of the brands international expansion.

FAT Brands is a leading global franchising company that strategically develops fast casual and casual dining restaurants around the world.

The Company currently owns three restaurant brands that have more than 300 locations open and under development with an overall footprint in 18 countries.

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Market Watch In our Food Franchise autumn edition 2017 we counted down the Top 50 Food Franchises. During our research of the market we were not surprised to find the number of units owned by the vast majority of our Top 50, grew – some by up to 100 units!

This staggering development of the 14,000 + food franchises included in our countdown of the businesses making the biggest splash in the food and beverage sector is incredible and we at food franchise are excited to

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witness its staggering growth.

With fast food taking the monopoly – the scene is far from dead. Despite a huge number of QSR’s present consumers still continue to invest in these lucrative brands, largely thanks to the incredible innovation provided by some of the UK’s most prevalent business men and women.

Of course the f&b sector encompasses much, much more – coffee shops are more popular with consumers than ever before, not to mention sweet shops,

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food delivery firms and the rise of the mobile trader, who have all positively impacted 2017 – making the industry stronger, more diverse, and incredibly exciting.

From speaking to those best informed, you, we at Food Franchise expect that as we enter into 2018, we will witness further growth in the franchising sector – as the 900+ UK food franchise brands continue to flourish in the market.

MArket watch

1. Brand in focus – McDonald’s (MCD) In this issues Market Watch our brand in focus is McDonalds, a company, who thanks to continued innovation – namely their ongoing technological refurbishment of stores – have experienced an increase of sales share of 40% YTD (at the time of writing this it was trading at 169.05 +48.39). Overall third-quarter sales and profits matched analysts’ expectations.

• Same store sales increased 6% around the globe.

• Average guests counts world-wide were up 2.4%.

• Revenues at company-operated restaurants declined 23% to $3.06 billion. However, the same at franchise-operated restaurants increased 10% to $2.69 billion.

• Global comps grew 6%, supported by positive guest counts across all segments. This marked the ninth consecutive quarter of positive comparable sales • Its lead international markets continue to perform well as same store sales increased by 5.7% – with the continual momentum in the U.K helping to drive this forward.

the Future has revolutionised our customer and people experience – from table service through to menu innovation as a result of our new kitchens such as the Signature Collection - our gourmet burgers now available in over 900 restaurants.

“Ultimate Convenience remains fundamental to our customers who want to be served in a way that suits them, when it suits them and where it suits them – our drivethru’s and 24hour opening play a significant role and were recently complemented by the addition of delivery and click and collect.

In June we began trials of McDelivery and are pleased to report strong initial results.

McDelivery is available in just over 270 restaurants nationwide and already accounts for an impressive 10 per cent of sales in those

stores. Our self-order app, where customers can order on their mobile device, then click and collect from the counter, is also proving popular and is live in over 900 restaurants.

Continued investment in convenience will be key to our success going forward.

“From kitchen to counter to front of house, our success would not be possible without the hard work of our people, so we will keep working hard to do right by them. As part of this by the end of the year, all of our 115,000 people will have been offered the choice between a flexible contract and a fixed contract offering minimum guaranteed hours.

If we listen to our people, stay close to our customers, and give them more of what they want, they will continue to reward us for the approach we are taking.”

Thanks to menu innovation and a multi-million pound restaurant transformation programme – the fast food chain has monopolised on convenience – with kudos to be given to their popular tie-up with food delivery app UberEATS, an avenue that has propelled the company into the forefront of the fast foodto-go industry.

Commenting on McDonald’s Q3 results, Paul Pomroy, UK CEO, said: “Together with our franchisees, we have continued to listen and invest in what matters most to our customers and our people. The changes we are making have helped us to achieve our 46th consecutive quarter of sales and guest count growth in the UK, with July and August both record months. This is all the more pleasing against an increasingly competitive market and thanks to our focus on providing greattasting food, value for money and a fantastic restaurant experience.

“Our multi-million pound restaurant transformation programme, Experience of the Future, continues with over three quarters of our UK estate now converted. Experience of

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MArket watch

Papa Johns (PZZA) $57.76 • Third quarter earnings per diluted share of $0.60 in 2017 compared to $0.57 in the third quarter of 2016, an increase of 5.3%.

• System-wide third quarter comparable sales increases of 1.0% for North America and 5.3% for International.

Whitbread (Costa) £3,941.80 • Strong revenue growth of 7.4% and market share gains in both Premier Inn and Costa • Operating profit growth at Costa constant at £65 million • Developed product innovation capability in Costa which has already launched new breakfast and lunch ranges, combined with new coffees and cold drinks.

Yum! Brands (YUM) $82.39 • • •

Worldwide system sales grew 6%, with KFC at 7%, Taco Bell at 6% and Pizza Hut at 3%.

Opened 362 net new units for 3% net unit growth.

Refranchised 209 restaurants, including 72 KFC, 46 Pizza Hut and 91 Taco Bell units, for gross proceeds of $395 million. Recorded net refranchising gains of $201 million in Special Items. As of quarter end, global franchise ownership mix increased to 95%.

Marston’s (MARS) £116.90 • •

•

Sales and profits for the year are ahead of last year, and they have targeted further growth in 2018.

In Taverns, like-for-like sales were 1.6% above last year. These wet-led community pubs continue to benefit from greater consumer interest in local beers and craft drinks and the continuing development of our offers, together with the continued strong performance of pubs operated under franchise-style agreements.

Priority is to focus on quality, service and standards. Marstons are well placed to continue to implement their growth strategy through investment in higher quality pubs and bars and through their unrivalled beer brand range supported by high customer service standards.’’

Domino’s (DOM) $199.19 •

•

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Revenues were up 13.6% for the third quarter versus the prior year period, due primarily to higher supply chain revenues from increased volumes. Higher same store sales and store count growth in both domestic and international markets also contributed to the increase in revenues.

Domestic same store sales grew 8.4% during the quarter versus the year-ago period, which represents the 26th consecutive quarter of positive sales.

International same store sales grew 5.1% during the quarter, marking the 95th consecutive quarter of positive same store sales growth.

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Mitchell & Cooper Stack Up Their Light Equipment Portfolio with New Range of Bourgeat Trolleys Mitchell & Cooper are proud to announce the addition of Bourgeat Trolleys to their expansive range of quality light catering equipment. New for 2017, the Bourgeat range of racking and clearing trolleys are suited to any professional kitchen and cover a range of uses.

An integral part to any professional kitchen, racking and clearing trolleys see consistent use throughout the day, every day. Mitchell & Cooper’s range of Bourgeat trolleys are built to last and designed to GN sizes to ensure a perfect fit for the widely used Gastronorm standard.

The Bourgeat GN 1/1 and GN 2/1 racking trolleys are solidly constructed and feature built in stoppers and brakes, and are fitted with stainless steel wheels for

easy manoeuvring and maximum durability.

Able to withstand temperatures from -40 to 60C they are perfect for working in both ambient environments and for storing frozen goods. Both the GN 1/1 and the GN 2/1 are available in 15 or 20 shelf configurations.

Mitchell & Cooper also offer the Bourgeat 7 level GN 1/1 racking trolley. With a built in, sound proof worktop, and 7 GN 1/1 shelves, the 7 level trolley is perfect for using as a mobile prep station or countertop for appliance support. Boasting the same quality construction and built in casters and brakes, the 7 level trolley is a compact but extremely useful addition to the kitchen.

Complementing the Bourgeat range of racking trolleys is the Cafeteria Clearing Trolley, featuring 12 shelves designed

Top-Notch Debag Deck and Convection Ovens Bakery Ovens Arrive in the UK Specialist catering equipment supplier, Euro Catering, has introduced heavy-duty Debag bakery deck and electric convection ovens to the UK to bring casual dining kitchens the advantages of professional but easy-touse ovens already adopted by well-known brands across Europe.

Euro Catering’s exclusive supply agreement is great news for bakers working in casual dining environments and they are being urged to upgrade their wares by bagging a Debag.

Debag is a top German brand with 100 years’ experience in delivering the best equipment for bakers’ needs. Its pioneering and innovative equipment continuously focuses on the future of baking, not just the present.

Debag ovens maximise the use of the baking surface, deliver the best possible use of energy, create perfect

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internal chamber baking conditions and minimise issues such as operator error, inconsistency across multi-site operations and oven downtime.

“These ovens are often placed front

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specifically to securely hold trays in place during transport. The secure shelf design allows for various tray sizes to be supported without compromising on the secureness. The clearing trolley is also available in a double configuration featuring 2 columns of 12 shelves, totalling 24 shelves, making it perfect for high-capacity environments.

of house, because of the stylish design credentials that accompany their technical prowess,” says Euro Catering’s sales director, Justin Towns.

“Casual dining chefs wishing to bake breads in the traditional way, by conducted heat on a stone slab, or wanting to create a variety of baked goods in a convection rack oven, will find cutting-edge solutions within the new Debag range.”

Euro Catering has three heavy-duty Debag ovens available: the Debag Helios 4060 electric bakery deck oven; the Debag Dila 5 5 rack electric convection oven and the Debag Dila 10+5 stacked electric convection ovens. Together they address all needs within the bake-off and artisan bakery sectors.

All Debag ovens are stackable and the end-user can choose to combine a bakery deck oven with an electric convection oven, to offer a wider menu than solely bake-off or artisan baked items.

Justin Towns says: “Introducing the Debag range to the UK is an exciting development for us and having access to the range should be an enticing proposition for casual dining eateries.”

FRANCHISE services Food FOOD Temperature Safety

Logs Direct launches new wood-oven eco-briquette Wood fuel specialist, Logs Direct, has launched a new environmentally friendly briquette for pizzerias, mobile caterers and ethnic eateries using wood ovens. Its ‘Piccante’ log is food-safe, HACCP and carbon tax-compliant, and a moneysaver for any kitchen, thanks to a high calorific value and a highly competitive price.

‘Piccante’ logs have been specially designed for use with foodstuffs and are free from additives, glues and adhesives. The eco-logs are entirely natural and are formed from compressed virgin beech, sourced in Italy. They create neither carcinogenic fumes, nor toxic ash, with this also leading to another benefit – improved cleanliness beneath the oven.

Each 1.55kg Piccante log has a high calorific value of 5,35 kcal and is 8-sided, resting in a way that reduces contact with the oven floor, improving air flow around it and so improving combustion. This leads to a much better burn.

The log is the result of more than two years’ effort by Logs Direct sales director, Stephen Talbot, who set himself the task of sourcing the perfect log for chefs who cook with a wood-fired oven. This followed Logs Direct entering the restaurant sector with its high quality kiln-dried logs and launching the very first awards for wood-fired eateries – the Woody Awards.

Having listened to how chefs used Logs Direct’s kiln-dried wood in conjunction with eco-briquettes, Stephen decided to combine his knowledge of wood fuel, with that of those who had the natural resources and know-how to create additive-free logs, to produce the perfect wood-fired oven briquette solution.

The resulting ‘Piccante’ logs are formed from ground and compressed virgin beech, which is compacted to create a denser briquette than others available in the market. This leads to a lower flame, ensuring pizza bases are not singed by the embers from the wood.

“As the Piccante briquettes burn for longer in the oven than the market leader, we know we shall not need to use and store as many as we have in the past. We will certainly spread the word about these briquettes, as they are much cheaper than others.”

Ian Morris of the Siena Pizza Company added: “Piccante is a great new product and we think they are slightly hotter than our normal compressed beech logs”

So you’re starting a new franchise and have an equipment wish list as long as your arm. Whatever you do don’t forget one of the essentials: an accurate food thermometer. Sadly, for a number of start-ups this requirement is too often left off the list until it is too late.

Routine temperature recording is critical for food safety which is why it is a legal requirement and will feature highly on your EHO’s check list. However good your footfall, a low food hygiene rating is there for all to see and will definitely impact on numbers through the door. Worse still, if you unknowingly serve food which has not reached its recommended core temperature, one of your customers could be unlucky enough to fall prey to a potentially dangerous food bug like salmonella.

But hang on a minute – luck doesn’t really come into it, when easy to use, high accuracy thermometers are readily available from under £50.

The best digital thermometers are highly accurate and respond very quickly.

Those with a front-facing display and few or no buttons to press are the easiest to use. Thermometers with integral fold-away needle probes are popular with many chefs or for a more flexible option, a multi-purpose thermometer with interchangeable probes can be more useful and cost effective. Waterproof thermometers and dishwasher safe probes are more hygienic than relying on a tub of probe wipes. If you already use colourcoded chopping boards and knives, match them up with colour-coded food probes – a much cheaper option than purchasing a different thermometer for each food group.

If you have an eye to the future, you could save a huge amount of time at the outset by investing in one of the new paperless temperature recording systems. Barcode scanning thermometers are a proven way to improve due diligence by automatically recording temperatures and downloading the data to your smart phone or computer. No pen and paper required!

Of course not all franchises are the same, and there is a wide range of equipment to choose from. Avoid false economies by always opting for robust, high accuracy thermometers that will last - and for advice you can trust, use a reputable thermometer manufacturer or kitchen equipment supplier with expertise in food temperature safety.

Top Temperature Tips

Cooking - Never serve food which has not reached the recommended

core temperature. Fast food favourites like chicken, burgers or reheated ready meals are particularly sensitive.

Deliveries - Never accept fresh or frozen supplies unless you are satisfied with their temperature. Why pay for someone else’s mistake?

Storage - Store refrigerated food at the correct temperature to avoid contamination and extend shelf life.

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Free-flow merchandiser heats up the grab and go market Moffat’s heated merchandiser looks terrific and has an advanced airflow system that keeps hot food in pristine condition. The MH1 is perfect for holding Paninis, pastries and soups and is suitable for a wide range of outlets, from cafes and convenience stores to leisure centres and schools.

The open front and attractive display, including full length LED lighting, encourage sales and ensure customers have easy access to the foods. Meanwhile the clever airflow minimises energy consumption while keeping food at the correct temperature, between 65°C and 75°C. The unit’s stainless steel construction, along with the 6mm toughened glass side panels, ensure it is tough enough for the busiest grab and go environment. The bright metal finish and LED lighting give an eye-catching display while the four fully adjustable and removable rod shelves, which can be sloping or horizontal, are supplied with stainless steel price tags or information holders.

Moffat’s innovative ‘Free-Flow’ airflow system maintains pre-heated food at regulated temperatures, without deterioration or drying out. The invisible air curtain flows past the front of the food products reducing the chance of the warm air escaping, maximising the efficiency of the unit. The ‘Free-Flow’ system circulates the air inside the carefully designed cabinet, maintaining consistent temperature. Highgrade insulation further improves the unit’s temperature retention.

The MH1’s Stelvetite facia panels can be customised in a wide variety of colours to match a site’s décor. Optional rear doors are double-glazed and allow easy access for staff to restock the merchandiser, without disturbing customer traffic.

The MH1 is part of Moffat’s Free-Flow Grab & Go range, which has proved very popular since its launch in summer 2017. It is backed by a two year warranty and is available from Moffat dealers.

Parsley in Time says white is back After some years of colours dominating the tabletop, white is back. Parsley in Time, the out of the ordinary tableware specialist, says that white is set to be the big trend in 2018.

“Although white has never exactly gone away, the recent tableware fashion has been for colours and patterns,” says Rob Blunderfield, marketing manager at Parsley in Time. “In terms of table layout, the great thing about white is its versatility: it’s easy to pair different plates from different manufacturers, so the potential for unusual and striking combinations is vast.”

White is, of course, the classic when it comes to displaying food. No colour sets off chef’s signature dishes in quite the same way.

All of which means white is in great shape: in fact, it’s in an unprecedented number of great shapes. “What’s different compared to a few years ago is the variety of plate profiles,” says Rob. “Triangular, square, oval, oblong, ‘organic’ round or straight round, deep rimmed or shallow, plus there are all sorts of finishes and textures.”

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The Chef’s Drawer – bulk refrigerated storage, right where you need it Williams’ latest product is a drawer unit that maximises refrigerated storage in any kitchen where space is limited. Available as either a fridge or a freezer, the Chef’s Drawer accepts 2/1GN pans, up to 150mm deep, and offers a capacity of up to 94litres.

The Chef’s Drawer is a truly versatile refrigeration solution. It’s designed to fit perfectly with the latest prime cooking suites, such as the Falcon F900, so that the refrigerated ingredients are right where they are needed, at ‘the cook face’. Two drawers can be stacked on top of each other, to double storage in the same footprint and allow a refrigerator / freezer combination.

As you’d expect with a Williams product, the Chef’s Drawer is designed to be totally practical and tough, to stand up to life in the busiest kitchen.

It’s built with stainless steel interior and exterior and can operate in ambient temperatures up to 43°C. Its drawers and fittings are removable for easy cleaning. Even the cassette refrigeration system is removable, making servicing and maintenance easy, without disturbing the kitchen operation. Low level swivel and brake castors are fitted as standard, making the drawer both totally stable and easily manoeuvrable.

FOOD FRANCHISE services

Vector Four-in-One: four temperatures, four cooking times, four fan speeds, one oven Radical, compact multi-cook oven from FEM offers kitchen space solution As the size of kitchens continues to get squeezed, operators are looking for inventive ways to get more production out of less space. Now FEM has launched a radical solution in the shape of the Vector multi-cook oven, manufactured by Alto Shaam, which offers up to four separate oven chambers in one compact unit. It’s quick, too, with a special new airflow technology that delivers faster, more even cooking, while its ventless operation, and the fact that it needs no water connection, means it can be placed anywhere.

Vector ovens are available with two, three or four separate cooking chambers. Each is entirely independently controlled, with its own time, temperature and fan settings.

There is no possibility of flavour transfer

between the chambers – and all units are just 530mm wide.

The oven’s speed is down to the Structured Air Technology feature. This innovative design delivers a high velocity, vertical airflow from the bottom and top of each chamber.

It produces completely even temperature control, throughout each chamber, and faster cooking results – with no need to rotate or monitor cooking pans. The vertical airflow has the added benefit that when the door is opened, very little heat escapes.

The Vector oven is easy to use, thanks to its intuitive touchscreen panel which can be programmed with pre-set recipes. When food in any chamber is cooked, staff are alerted with an audio alarm.

“The Vector is a truly versatile cooking appliance that can increase production,

improve quality and save time,” says Mark Hogan, marketing and sales manager of FEM. “It was unveiled at Host and stirred up a lot of interest – because while the benefits it delivers are crystal clear, it’s also a brand new concept, in a category all of its own.”

Pantheon’s TM5 is a great little mixer A reliable, compact, stand mixer is a basic necessity in any busy kitchen either as the sole mixer, if demand is light or, in larger kitchens, as a back-up mixer.

Because so many commercial kitchens are open to the eating area these days, operators have to consider the aesthetics of any equipment within view of customers.

Pantheon’s TM5, 5 litre mixer is ideal as it looks good, performs effortlessly and is very competitively priced.

Stand mixers work on the planetary system where the bowl remains static and the selected accessory spins. The TM5 comes with 3 aluminium attachments that cope with a multitude of tasks: •

•

• •

a whisk for liquid ingredients such as whipping cream or beating eggs a beater for applications such as creaming butter and sugar or making batters a dough hook for dense, sticky ingredients It is powered by a 200w motor and has a stepless speed facility giving the operator complete control, enabling precision mixing.

Overload protection is built in to ensure that the motor is never overworked. A switch lock prevents accidental activation and rubber feet stop the mixer slipping on the countertop.

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Ice-O-Matic ‘solves’ historic industry problem plaguing ice machines Classeq has launched a new range of Ice-O-Matic ice machines to the UK market – and claims to have found a solution to the age-old industry problem of hot-air discharge clearance.

The new ‘Elevation Series’ is the brand’s most advanced yet in terms of ground-breaking design, operational excellence and environmental stewardship, according to the company.

There are four modular ice cube models in the range and all meet or exceed the 2018 Department of Energy (DOE) regulations with up to 20% more energy efficiency than any other model on the market, Classeq claims.

The range is designed with the environment in mind, including BPAfree plastic and recyclable parts.

Adam Lenton, marketing manager for Classeq, which serves as the exclusive distributor for Ice-O-Matic in the UK, said: “The new Ice-O-Matic Elevation Series range is a step forward for the industry as a whole. Many of the range’s features are a first for the hospitality sector and the design is ‘genius in its simplicity’ allowing for ease of operation, cleanliness and value.

Features such as the hot air discharge is a step change for users in how machines can be sited to optimise bar space and

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increasingly, environmental issues are driving technological advancement and progression.”

A dual exhaust feature is standard on every Elevation Series unit and discharges hot air from both the side and the top, meaning it can fit tight spaces regardless of air flow requirements. It also negates the need for kits to adjust airflow, making it the only range on the market to not require a kit, according to Classeq.

A ‘smart’ LED light on the machines indicates when cleaning is required, while a one-touch cleaning, descaling and sanitising feature ensures food safety.

Mitchell & Cooper Make Whipped Cream a dream with the Nemox Wippy 2000 New to Mitchell & Cooper for 2018, and joining their extensive range of Nemox Gelato machines, is the Nemox Wippy 2000, the perfect addition for boutique ice cream parlours, restaurants, cafes and more.

Built to the same exacting standards that Nemox are renowned for, the Wippy 2000 is a whipping machine capable of producing delicious whipped cream that maintains its texture and temperature. The rotary pump powered mixer features dual setting controls, allowing the operator to pump either cream or air to achieve the desired consistency and texture.

Perfect for finishing off desserts, adding a decadent finish to hot drinks, and also great for topping ice cream and gelato, the flexibility of the Nemox Wippy 2000 means it’s perfect for a variety of outlets. The small footprint of the machine also ensures it’s suitable for small kitchens as well as medium sized catering operations.

The liquid cream base is indirectly cooled to 4°C in the machine and held at perfect conditions for use.

FOOD FRANCHISE services

Coffee gurus spread the espresso word What’s the right coffee machine for your operation? A 2 group compact? A bean-to-cup machine with a steam wand?

Traditional-barista or bean-to-cup? And what about training?

Where can you go to get coffee training on pulling the perfect espresso shot and foaming milk, along with all of the maintenance and upkeep of the machine? Now the coffee gurus at Caffeine Limited have opened a demo coffee shop which displays a large array and variety of different machines that’s designed to answer all these questions. What’s more, training and advice is free for customers and potential customers.

“There’s nothing like hands-on experience to tell you which coffee machine is going to be right for your operation,” says Justin Stockwell, managing director of Caffeine. “We go to so many places where the wrong machine has been selected – too big, too small, too many bells and whistles or, occasionally, not enough. Customers can come here and try out all sorts of different types of machines and see which is going to suit them best.”

The demo coffee shop has a variety of different machines,

large and small, ready to operate. The traditional units are manufactured by Conti, the bean-to-cup models are Schaerers, plus there’s a selection of coffee grinders and other ancillary equipment. “For example, most pubs and bars will want a relatively small model. There’s no point in having a four-group traditional machine – it’ll take up valuable space and won’t be working efficiently. Depending on how skilled the staff are, a small bean-to-cup or a two-group traditional unit will do the job perfectly saving you space and money.”

Training is an area that gets Caffeine very hot under the collar. “There are so many bad practices out there,” says Justin. “Increasingly there are poorly trained people serving coffee who really don’t know their latte from their flat white.

We want to change that, right here.”

The demo coffee shop has room for up to 12 trainees comfortably, plus there are seating areas for discussion and advice. Training is delivered by expert baristas and covers everything from key coffee parameters (temperature, brew rate, grind size and extraction time) to milk stretching and latte art.

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LEGAL

MAKE THE MOST OF THE JANUARY BLUES. TAKE STOCK. As well as looking ahead commercially, now is a good time to carry out a bit of compliance health check. Sounds exciting, right? However it is something that is likely to pay dividends in an increasingly tough trading market, especially if you are looking to offload units or exit. In the interim it should in any case help the smooth running of your business. A bit like topping up your car’s oil, or checking its tyre pressure.

Policies

Licensable Activities

There’s been a fair amount of publicity surrounding the crack down on illegal workers in this sector. The authorities have been actively checking, and then where issues are found, pressing for tough penalties. A common theme here for those who have found themselves on the wrong side of the law is not having adequate systems in place nor adequate paperwork. So, what systems do you have in place? Would you know when, for example, the visa of a given member of staff ran out? Where are your records kept?

Could they be produced quickly and easily?

There are a number of good providers who will take some of the burden away from you on that front, such as People Force International.

When the risk of non-compliance is closure,

If you use temporary event notices (TENs), there is no particular reason not to get those applications in well ahead of time, rather than wait until the deadlines of 10 working days for ordinary TENs and five working days for late TENs. More broadly, if you have a premises licence are there any tweaks to it that would be useful or are necessary? So, for example, are the plans up-to-date? Are there superfluous conditions, such as conditions that were inherited from an old Justice’s Licence? Might you be able to build in allowances for known special events, such as bank or national holidays? Might you offer some modern conditions that authorities would very much like you to have, as a quid pro quo? As ever, the rule of thumb is to discuss these sorts of things with the local Licensing team, the Police and possibly Environmental Health.

The Festive trading period is a very busy one. Look at your policies, such as Noise, Nuisance, and Dispersal policies, how did they fare? How did they stand the test of that busy time of year? What might be improved or tweaked? Is your fire risk assessment up-todate? What about your Health & Safety file?

And Incident log?

Right to Work

Tables & Chairs What about the use of external areas?

Do Table and Chairs Licences need to be renewed? Do they need to be amended or updated? Particularly the plan.

Hopefully at this stage of the year you are looking back at a good trading period over the Festive season. So time to take stock, perhaps, and begin looking to the year ahead. we would suggest that this is worth spending some time and money on.

Training What about training? Staff are frequently given some training on induction, but what about ongoing training? Such ongoing training need not be arduous. It is often more a question of reminding everyone of the principles and approaches. That also needs to be backed up by a good paper trail: a log of what training was given and when, with details of the next scheduled session.

Other areas Beyond that, are there other areas of compliance that ought to be given a bit of a once over. Is your PRS and PPL all up to date? Do they need looking at again, or some other revision? Do you show images for which copyright applies? In which case you might look at getting a so called Umbrella Licence?

Most premises now use CCTV for the purposes of crime prevention. If so, you should be registered with the Information Commissioners Office. Few premises are, but with data protection becoming ever more important (and the penalties more severe) it is becoming equally important to be aware of your obligations and to be fully compliant.

The beginning of the New Year is a time that lends itself to taking stock, and looking ahead.

If you can incorporate into that a bit of what might be seen as early spring cleaning, of the compliance variety, then that should help put you in good stead for the year ahead.

Katee is a senior solicitor in Goodman Derrick’s employment team advising on all aspects of contentious and non-contentious employment law, from recruitment to the end of employment relationship. She has acted for clients in the hospitality and leisure sector for many years. Katee has been recognised as an “Associate to Watch” by Chambers & Partners Guide to the Legal Profession and as a “Super Lawyer” by The Telegraph. Goodman Derrick is a leading commercial law firm in the City of London.

Katee Dias , Senior Solicitor, Goodman Derrick LLP 020 7404 0606 - kdias@gdlaw.co.uk

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accountancy

GDPR is coming: are you prepared?

European data protection laws are changing and come into force 25 May 2018. These new laws will affect all businesses in the UK and the current Data Protection Act (DPA) will be updated to reflect the GDPR obligations.

The GDPR is a framework with greater scope, much tougher punishments and judicial remedy for those who fail to comply with new rules around the storage and handling of personal data, be it in physical or electronic format.

Why are these new laws being introduced?

Since the DPA was introduced in 1998 technology and the internet have developed at such a rapid rate that these rules are now deemed to be ineffective. Nowadays, the ease and sophistication of data collection means that thousands of SMEs not only collect personal details, but store, move and access them online.

Personal data is used in everything from sales to customer relationship management to marketing.

Cybercriminals are now much more common. In 2016, companies in the UK lost more than ÂŁ1billion to cybercrime.

Major data breaches have given criminals access to names, birthdates and addresses and even social security and pension information.

A recent report from the Federation of Small Businesses (FSB) claims that SMEs are now more likely to be targeted by cybercriminals than their large corporate counterparts and

cybercriminals consider SMEs softer targets!

The GDPR is considered a necessity for the protection of data in a modern internet based society.

It is also a chance to take a fresh look at your data security as data breaches may impact on your business reputation.

What does the GDPR mean for SMEs? Businesses must keep a detailed record of how and when an individual gives consent to store and use their personal data. This means a positive agreement and cannot be inferred from a preticked box. Customers or individuals have the right to withdraw consent.

Details must be permanently erased.

This means businesses should review their existing data and delete any that they do not have a valid reason to hold. The GDPR sets out the legal bases available for processing personal data such as needing it to perform a business contract. Businesses should review what data they hold, have they got consent and do they need to keep it?

Data should be kept secure and this will require a review of current practices to prevent data breaches.

Personal data is a key tool for SMEs looking to target and retain customers: GDPR means it must be handled with the utmost care.

You should start planning for the GDPR now and consider an information audit and, for many businesses, a change in culture.

How can we help?

We have produced a checklist of actions you should undertake before 25 May 2018 to ensure you have a policy for compliance to ensure you have the correct permissions and data is stored as securely as possible. For a copy of this checklist pleasego to this link http://www.mcphersons.co.uk/pdf/ gdprchecklist.pdf

Need more help?

This feature aims to give some informal hints and tips. Our tax departement and McPhersons Financial Solutions are offering business free advice so get in touch now to arrange your meeting.

Simply email Peter Watters - Director at McPhersons Chartered Accountants p.watters@mcphersons.co.uk

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diary dates

Dates for your diary

Find out what events are taking place in the world of franchising over the next few months The Franchise Show Excel London 16th -17th February As the largest franchise show in the UK the show has plenty of useful and interesting features for all our visitors – whatever stage of franchising you are at.

Whether you are looking for free, impartial advice, 121 appointments with funding or legal experts, want to find out more about franchising your business or even chat to existing franchisees across different industries, it is all here.

Just like the rest of the show all of these features are completely free for you to visit and participate in.

Hotelympia ExCeL London 5th-8th March Hotelympia 2018 will equip visitors with products, trends and innovations to develop their businesses. It is the place to be to source new products from the great volume and variety of suppliers - more than any other comparable UK show.

As well as the latest product innovations covering equipment, food and drink, interiors & tableware, and technology, Hotelympia is set to unveil a variety of new exhibitors, attractions and business opportunities.

Food and Drink Expo 2018 NEC Birmingham 16-18th April For two decades Food & Drink Expo has provided a vibrant platform to touch, taste and experience an exciting and eclectic mix of undiscovered brands and household names alike and the 2018 show will be no exception.

Food & Drink Expo 2018 will help hundreds of companies showcase their wares. Buyers and decision makers across the whole industry, from grocery, wholesale and speciality retail to foodservice and manufacturing, will converge to uncover the hottest trends, latest product launches and the industry’s vision for the future.

The National Franchise Exhibition Birmingham NEC 16th–17th Feb Find out more about running your own business with the support of an established brand at the UK’s flagship franchise exhibition. Meet dynamic franchise brands from all business sectors, including food & drink, home-based, fitness, low-cost, care, and property.

Be inspired by over 40 free presentations and connect with a community of leading professional advisers, including the bfa, financial experts and franchise consultants.

Take advantage of free interactive training workshops from key industry professionals during the Growing Your Own Business conference. Unleash your inner entrepreneur, at The National Franchise Exhibition.

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Food Franchise

• Top 25 Up & Coming Franchises • How to choose the right franchise • Advantages and Disadvantages of a franchise resale • 10 things to consider when buying a high investment franchise • Franchise Services

WINTER 2018

WINTER 2018

Food Franchise

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87

88

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Food Franchise

WINTER 2018