QuickBite Magazine August 2015 by MVHmedia

FOOD ÜGOT TO TRY QuickBite pays a visit to Ügot, a café with a healthy outlook Snack Review

Snacks and impulse buys relate to huge sales figures, we review some of the best on the market August 2015

Print edition £3.25 • €4.50

Design inspirations

Take a look around Joe’s Southern Kitchen, Kentish Town’s, premier chicken shop

Online & App Ordering Technology is vital for a growing business – Take a look at the latest innovations

Sandwiches & Wraps This staple lunchtime item is changing, we find out about new flavours and trends

www.quickbitemagazine.co.uk The UK’s Largest Food-To-Go and Quick Service Restaurant Magazine

n e k Chic ery s at it

t s be

A message from the editor Welcome back. For many, it’s been a long wait for the first all-conservative budget since Ken Clarke’s back in 1996, which he gave under the watchful eye of then Prime Minister, Sir John Major. But as George Osborne took to the dispatch box a few days ago his proposals for the coming years was a mixed bag for small and independent businesses. The announcement that the Annual Investment Allowance (AIA) which gives businesses 100% tax relief on the cost of most new equipment has been set at £200,000 will be a welcome sign of stability. The AIA had fluctuated as low as £25,000 which made improvements and new openings often difficult. An increase in Employment Allowance to £3000 will also help employers further reduce National Insurance bills. One area that has stirred up much debate however was the introduction of the living wage and the increase how much workers are required to be paid over the next 5 years. The minimum wage is currently £6.50 per hour in the UK but next year is set to rise to £7.20ph before further increases to over £9.00ph for those over the age of 25. This increase is expected to hit those in the food sector with many cafes, QSRs and fish & chip shops not being able to pay these rate. Staff retention could also prove difficult with small business owners forced to recruit students or those under 25. So, back to this issue. This month we have all of the regular news and columns including accountancy, the legal pages, property and what’s new. We also have our long awaited snack review. For this we contacted some of the biggest names in the world of crisps, nuts, popcorn and snacks and the response was overwhelming. We also spoke to some of the brands that you may not have heard about and have reviewed their products so that you can add these great impulse buys to your portfolio. We look at technology with our online and app ordering feature and equipment focus looks at the machines required to make the perfect beverages. The menu focus in this issue looks at the lucrative sandwiches and wraps market which juices, smoothies and milkshakes also feature. Fried chicken shops are on the rise and we visit one of the best in the form of Joe’s Southern Kitchen and for those looking for a healthier bite we profile Ugot, the clean living café chain.

Editor

Scott Rumsey scottr@mvhmedia.co.uk Office: +44 (0) 333 003 0499

Commercial Manager

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

Advertising sales

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

Finance

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

Design

Simon Warbrook design@mvhmedia.co.uk

Until next time,

EE !

Front cover image courtesy of üGOT Page 35

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Issue 23 August 2015

Contents

21 06

News Round-up

ere you’ll find all the latest news H about what’s been happening in the industry

Features 20

Market Research

e speak to the experts at Sacla W about the deregulation of life and how changing work habits alter the way we eat

Snack Review 21 Snacks and impulse buys are big

ith the summer in full flow the W range of drinks available on the market is huge, here are some of the best ideas for boosting your sales in this lucrative market

Business Profile

uickBite speaks to Joe Carnell, Q founder of the healthy fast food chain, üGOT Issue 23 August 2015

andwiches and wraps are S amongst the most popular food to go menu items and getting your offering right is key

51 Online and App Ordering

echnology is at the heart of most T successful businesses so making sure that you utilise these tools is key – We look at the growth of online and app ordering tools

Waste Management

business and in this review we sample the latest products on the market and see where you could find some added value

Juices, Smoothies 32 and Milkshakes

Sandwiches and Wraps

his is often an area of the T industry that is neglected, yet we practise waste management everyday, so this month we thought we’d get some tips from some of the experts

Accountancy

e get behind the numbers with a W little help for McPhersons

Legal

atee Dias of Goodman Derrick K LLP talks us through the legal implications of collecting and taking tips

Design inspirations 43 Design We head to London to take a look inside Joe’s Southern Kitchen, Kentish Town’s premier chicken shop

Equipment focus 47

Food display units

erving drinks of a consistently S high quality can be tough without the correct equipment, in this month’s equipment focus we highlight the best beverage equipment on the market

Property roperty 56 P Take a look at what properties are available for sale throughout the country, right now

What’s new ew products 64 N Find out what new products are

now available for the foodservice sector

Diary dates ates for your diary 66 D Make sure you’re up to date with what events are taking place where in the coming months

Contents 35

Issue 23 August 2015

News Round-up Costa Teams Up with fresh food company Chop’d Costa one of the UK’s largest coffee shop chains have announce that they will launch a trial partnership with London’s premium salad brand Chop’d in a bid to cater for the more health conscious consumer As Costa look to expand their menu choices and cater to the ever popular health food market it was decided that six of their central London sites would roll out a menu

incorporating the Chop’d products. The trial will initially see the Chop’d Jerk Chicken, Tuna Niçoise, Feta & Lentil, Parma Ham & Mozzarella and Falafel & Houmous

salads appear in the stores and depending on response could see a nationwide rollout and permanent partnership. . Speaking about the partnership, Carol Welch, Group Brand & Innovation Director at Costa said, “At Costa, our customers define the focus of our innovation, and having listened to their feedback, I’m delighted to partner with Chop’d in this trial.” ”As the handcrafted fresh food company Chop’d is a great fit with our handcrafted coffee. As brands, we both originate from London, which means we share a passion and expertise for offering irresistible coffee alongside freshly prepared, delicious food, aiming to delight our customers’ day in, day out.” Eddie Holmes, Managing Director of Chop’d said, “We are delighted to have been handpicked by Costa to be their salad partner. It really is a great fit due to our joint passion for using the best ingredients, delighting our customers and of course both being born and bred in London.” “To think that our food will be tasted by a far wider audience really excites us and helps us on our mission to offer the best salads, soups and stews the UK has ever tasted.”

Hospitality workers see 3.6% weekly wage increase according to ONS figures Average weekly earnings are continuing to rise in the hospitality sector according to the Office for National statistics with a 3.6% yearon-year growth to May 2015 Provisional findings revealed that the average worker in the sector earned £248 per week in May 2015, up from £241 in April 2015. In stark contrast to the rest of the UK workforce the sector continues to fall way short of the average weekly earnings. Currently the average pay is £462 per week, up £1 on April 2015 figures and marking a 2.7% year-on-year growth. Speaking on the subject, Priti Patel, employment minister, said: “The strength of the UK labour market is something we should take great pride in. Today’s figures show real wages growing at the 6

Issue 23 August 2015

fastest rate since 2007, and near record numbers of women in work. “With the government’s new productivity plan, and introduction of the new living wage, we are ensuring everyone benefits from the economic recovery.” The results also show the number of hours hospitality workers work on average falls far below the whole economy average. In statistics from January to March 2015, the average weekly hours of work was 27.6 hours, whereas the whole economy average is 32.1 hours.

Research shows average Briton ‘consumes six foreign meals’ every week

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The typical British household consumes food from six different cuisines during the course of an average week, according to research, with the traditional Sunday roast often the last British dish standing A poll of 2,000 consumers, commissioned by Santa Maria Foodservice, found that six out of ten adults prefer ethnic cuisine to meals that are thought of as traditionally British. In addition, two thirds of respondents thought that international cuisine was more flavoursome than British food, with spaghetti bolognese topping the list of global choices. The study added that 45% of Brits considered themselves to be “adventurous cooks”, with three quarters of people surveyed claiming that they were more adventurous with their food choices than their parents ever were. Highlighting the results of the study, Santa Maria Marketing Manager, Bhavika Thakrar said: “This research tells us that the discovery of new tastes and flavours from around the world is a priority when it comes to Britain’s taste buds. “Food lovers are relishing the opportunity to take more culinary journeys without leaving the kitchen. As a result we’re seeing foreign tastes and flavours, including Mexican favourites fajitas, tacos and enchiladas, rapidly becoming firm family favourites. “With 60% of those studied encouraging their households to try as many foods as possible, it’s an exciting time for the nation’s palate. And the adventure is only set to continue as a variety of food fusions, including Tacos al Pastor, wait in the wings ready to shake up the gourmet scene.” The UK’s top ten international dishes were 1. Spaghetti Bolognese 2. Meat lasagne 3. Chilli con carne 4. Pasta and homemade sauce 5. Fajitas 6. Chicken/lamb tikka masala 7. Vegetable stir fry 8. Sweet and sour chicken 9. Spaghetti carbonara 10. Chicken chow mein

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Issue 23 August 2015

News Round-up Boost for fish and chip trade as cod supplies rise Dwindling cod supplies in the North Sea left had many fearing for the future of their fish and chips, but according to the latest reports the supplies are on the rise and back on the menu Thanks to tight controls on stocks of cod and plaice, the fish’s population is growing so rapidly that is could become commonplace on many menus and the buying cost will be reduced significantly enough for this national favourite to return. Decades of overfishing left supplies of cod and plaice falling, forcing officials to impose strict limits in 2006, this led to many operators looking for alternative products for their menus. Officials have now said they may remove the fish and chip favourites from the ‘fish to avoid’ list, which indicates sea life that needs to be protected. An assessment of fish stocks in the region by government advisors the International Council for the Exploration of the Sea found that plaice was at a ‘record high level’ in the North Sea. Talking to the national press, Eskild Kirkegaard, chairman of the council’s advisory committee, said: ‘Over the last ten to 15 years, we have seen a decline in fishing mortality in the northeast Atlantic and the Baltic Sea. ‘The stocks have reacted positively to the reduced exploitation and we’re observing growing trends in stock sizes for most of the commercially important stocks.’ In February, food industry experts warned that Britain could face a 25 per cent hike in the cost of fish and chip dinners thanks to a rise in cod prices The fish’s recovery in the North Sea could put a halt to the price hike, unlike that expected in the Mediterranean where overfishing is still prevalent. The European Commission currently estimates that 91 per cent of the region’s stock is overfished.

Springboard celebrate 25th Anniversary with ‘Silver Diamond Ball’ The Springboard Charity, one of the biggest names in the hospitality industry welcomed a landmark 25 years of helping young and disadvantaged individuals into work with their 25th anniversary ball last week The charity celebrated at its Silver Diamond Ball in partnership with Delaware North who were also celebrating a landmark 100th Anniversary, an event which managed to raise a total of £135,000. Over 800 esteemed guests from across the industry filled the Bobby Moore Suite at London’s Wembley Stadium to support and commemorate all of the charity’s achievements over the last 25 years. Delaware North UK, who provided the food alongside staff from Springboard’s FutureChef Alumni course, treated the guests to an excellent three course meal whilst entertainment such as a Queen tribute band and silent auction took place. In total over £100,000 was raised for The Springboard Charity to support existing ‘Into Work’ programmes as well as investing in new ones. The Springboard beneficiaries then shared their stories to the group in an emotional yet uplifting presentation. Talking about the event, Anne Pierce MBE, Chief Executive of Springboard, said: “In 1990, when Springboard opened its doors at 3 Denmark Place, who would have known that 25 years down the line we would be here commemorating this Silver Anniversary milestone.” 8

Issue 23 August 2015

“All of Springboard’s activities make a difference—to young people, to unemployment, to poverty, to industry, and to business. The world may have changed a great deal since 1990, but Springboard’s underlying goal remains exactly the same: to promote the hospitality industry and to get people into jobs. “The next 25 years will likely bring many more changes to the world, and to the ways in which the organisation operates, but Springboard will hopefully continue to reach many more achievements, and to make a difference.”

News Round-up BRITA Professional launches water training programme for operators BRITA Professional has teamed up with specialist barista duo, Rob Dunne and Victor Frankowski, to launch an exclusive coffee training programme The unique training sessions have been specially created to help operators understand how water affects the quality of coffee. The one day, interactive sessions will be led by baristas Rob and Victor, who bring their extensive experience of speciality coffee and education to the table.

Each of the training sessions will take attendees through practical and theoretical elements including; the science of flavour, aroma and taste, coffee cupping, sensory experiences and water theory. Victor Frankowski, of DunneFrankowski, commented: “Baristas and coffee operators across the board put an immense amount of effort into their coffee – from the sourcing and roasting of the beans, to the brewing and presentation. “However, water is often overlooked when baristas are perfecting their coffee recipe. We’ve been working with BRITA to explore how water affects both espresso and filter and we’re excited to share our combined knowledge through these sessions.” Talking about the importance of water quality when it comes to coffee was Sales Director for BRITA Professional, Miles Dawson, who said: “Water has come onto the radar of the coffee community in a big way over the last few years and is no longer taken for granted. “It’s now recognised as having a significant influence on the look, smell and taste of a cup of coffee. “Our new training sessions with Rob and Victor aims to help equip operators across the board with meaningful, in-depth knowledge of what’s in the cup and the water, so they can deliver exceptional quality coffee to their customers.” The sessions, which launched in earlier in the month, will be offered exclusively through BRITA Professional to customers, partners and operators interested in learning about water.

Costa announce £36m investment in new roastery Costa one of the UK’s largest coffee chains, has announced that it will invest £36m in the construction of a new roastery in a bid to expand output The development is expected to increase the company’s capacity fourfold ahead of a period of significant projected growth. The high street stalwart have announced that they plan to build a 45,000 tonne-capacity facility in Essex to complement its existing 11,000 tonne Old Paradise Street operation in south east London. The investment was described by Costa as “strategically important – enhancing operational efficiency as well as roasting capacity”. The current facility is already at capacity, roasting coffee 24 hours a day, five days a week – and Costa have realised that they will need to increase this in order to meet growing consumer demand. Costa recently announced figures that shows a 17.9% uplift in sales in its full-year results and expects “to grow significantly” in the next five years. The new roastery which will find a home in Basildon is scheduled to open in early 2017 and incorporates a 10,000 square metre building on a 5.3 acre site. Talking about the plans, Costa Managing Director, Christopher Rogers said: “Costa is growing and to meet strong customer demand we need to increase our coffee roasting capacity. “Our existing Lambeth site does not have the long-term roasting capacity to cater for our increasing UK and international demand. “The solution is to build a second roastery in the London area, which will continue to produce the high quality coffee our customers love in the quantity the business requires.” Costa master of coffee Gennaro Pelliccia added: “My job is to oversee the roasting process, and, most importantly, ensure Costa’s Mocha Italia and Old Paradise Street blends retain the same great taste as the Costa brothers’ coffee, first produced in 1971. “The quality of our beans gives our coffee the unique flavour – setting us apart from the competition and making us the UK’s favourite coffee

shop. We are immensely proud of our coffee and our heritage which is why we have worked so hard to ensure our new roastery will continue to meet our high standards. “When our new roastery opens in 2017, we will have a cutting-edge roastery supplying the best quality, from bean to cup, right here in the UK.” Shoppers bought more than 460m cups of Costa coffee last year. Issue 23 August 2015

News Round-up Tuck-in project supported by Basildon businesses in bid to serve healthier food

Restaurants and cafes in Basildon are being urged to make small changes to make their food healthier under a new government initiative, the Tuck-in project

Basildon Council is just one of a number of local councils aiming to make changes to the way their constituents eat and are actively supporting the Department of Health’s Tuck-In project, which encourages local businesses to commit to improve the nutritional quality of their food. Asked to consider the fats, salts and sugars in their food, the local businesses will adopt a shared responsibility to providing nutritious food to the residents whilst not compromising their own trade. This can be done by making small changes such as reducing fat in food frying and letting food drain properly after it has been cooked. Speaking about the launch of the Tuck-in campaign, Terri Sargent, the councillor responsible for environment and community in the area, said: “I am pleased Basildon Council is working with food outlets to improve nutritional quality of their food. “When take-away food and eating out are such a central part of our lives, it is encouraging that Basildon’s food businesses are taking positive steps to ensure healthy eating plays an important part in improving people’s diets and reducing ill health.” Over the last few years the trend for eating on the go has grown enormously and consumers are constantly on the lookout for dishes with lower saturated fat, salt and sugars. One of the most popular trends has been to take inspiration from Asian cuisine and Roberto Marroni of Ned’s Noodle Bar is just one of the business owners serving these sort of dishes. Commenting on the initiative, Roberto said: “We are delighted to be part of this great scheme, we have been serving healthy noodles dishes for the last 15 years. “It is about time we focus on eating healthily in the UK. “We think the scheme will help people realise how healthy noodles are, and will stop people thinking we are just another local Chinese take away!”

Consumers choosing healthier lunches according to survey A new survey into the UK’s eating out habits has revealed that the number of people who are looking for a healthier lunch has risen dramatically over the last twelve months Research conducted by HospitalityGEM, one of the industry’s leading authorities on the latest trends, has found that 62 per cent of respondents think healthy food choices are more readily available at lunchtime than they were a year ago. Of those questioned, healthy eating choices were seen as a priority for two thirds and the rise in the number of products available had

Issue 23 August 2015

been duly noted. With taste, price and nutritional value coming out as the three top factors customers look for when purchasing a grab and go item at lunchtime. Over 50% of those questioned believe grab and go operators are leading the way in providing healthy choices whilst two-thirds of respondents believe that pubs aren’t doing enough to provide healthy food options on their menu, with only four per cent stating pubs had the best variety. Commenting on the findings was, Steven Pike, Managing Director of HospitalityGEM, who said: “It’s great to see that over half of customers are satisfied that grab and go chains are doing enough to provide healthy options but it looks like pubs could be doing more. “There is an obvious link to accessibility and the time it takes to sit down and eat at a pub as opposed to the increasing grab and go culture, particularly at lunchtime when we tend to be a bit more virtuous. “But this also presents an opportunity for landlords and other operators to evaluate their offering of healthy food to check it’s the best it can be for their target audience, possibly through greater menu differentiation for various day parts. “Additionally, our survey found that 43 per cent of people like to see calorie counts on the menu, but not when having a nice meal out. It seems that calorie counts on our lunch items help making healthy choices easier, but seeing calories when you are ordering a special meal can take the edge off a treat!” Of those companies who performed particularly well within this sector Pret a Manger and Tossed came out at the top by offering quick and easy healthy food at a reasonable price.

News Round-up 40% of British diners remain loyal to brands with reward schemes A recent study commissioned by Aimia, a leading marketing and loyalty analytics company found that more than a third (39%) of all diners in the UK say they are loyal to the restaurants and coffee shops they visit over the last year When asked to rate from 1 to 10 how loyal people feel towards restaurants and food and drink establishments, where 1 means no loyalty and 10 means extremely loyal, 39% answered 7 – 10. This remains consistent with last year, where 43% of people said the same. The most popular loyalty schemes that were highlighted in the study included Costa Coffee Club, Subway and Caffe Nero. The findings show more than one in five people (22%) are a member of a restaurant or coffee shop loyalty scheme and 45% of consumers are willing to share their personal details to receive relevant offers and discounts. Talking about the study, Charlie Humphreys, Managing Director, Business Development EMEA at Aimia, said: “When consumers find a restaurant, café or coffee shop they like, they enjoy returning there time and time again. However, consumers expect something in return for their loyalty, with more than one in five consumers now being a member of a loyalty scheme. “Customers say they are willing to share their personal information with companies so they can receive relevant offers, yet many loyalty cards on the market don’t currently collect this level of data. “There is a real opportunity for restaurants to grow the relationships they hold with their customers if they are able to collect data and use this to offer bespoke deals tailored to customer preferences.” The percentage of customers holding loyalty cards was high across the board and the top five food and drink establishments in

the survey were: Costa Coffee Club 53% Subway 30% Caffe Nero Loyalty Card 26% Nando’s Loyalty Card 23% My Starbucks Rewards 22%

Shake Shack announce new openings Shake Shack one of the US’ largest quick service brands has announced they will open two new shacks in late 2015 and early 2016, including a third London site on New Oxford Street Thy company have also outlined plans to open their first ever Cardiff site, which will see a new store open in St. David’s shopping centre. The new London site adds to its existing presence in the capital, where the burger specialists already has sites in Westfield Stratford and Covent Garden. Talking about the continued rollout of Shake Shack in the UK, Randy Garutti, Shake Shack CEO, said: “We’re incredibly excited to bring our third London Shack to New Oxford Street and our first Cardiff Shack to St. David’s Shopping Centre. Our teams continue to seek out and deepen ties with talented local producers and more guests, as we extend our roots in the UK.” Shake Shack will be located on the ground floor of 80 New Oxford Street, a short walk from the Tottenham Court Road underground station, which will feature Crossrail access by 2018. Shake Shack serves 100% all natural Angus beef burgers and have been a huge success since both their 2004 launch and their entry into the UK market. Issue 23 August 2015

News Round-up Grind hits crowdfunding target for ‘grind bond’ Grind, the London espresso and cocktail bars chain, has successfully hit its crowdfunding target to raise £750,000 in the form of an investment bond The mini bond was launched to fund the building of a new roastery, a building that will help with the continued growth of the company and which will see productivity and capacity rise with consumer demand. The money will also be used to fund the opening of a central kitchen and further site expansion. The ‘Grind Bond’, which was launched on CrowdCube, targeted £750,000 with a maximum fundraise of £1.5 million. The chain, which has a variety of different sites, serving coffees, cocktails and food, opened its first site in Shoreditch in 2011, quickly followed by sites in Soho and Holborn. The brand then opened a flagship site, London Grind, in London Bridge in February 2015 and will open a Covent Garden site in summer 2015. Gross sales are expected to reach £4.4m in the next 12 months from the four existing and two planned sites, and expect to serve in excess of 750,000 coffees in the period Grind was co-founded by David Abrahamovitch and Kaz James Creative and the pair offered the bond out in order to continue their growth. For those willing to invest there was a rather tasty proposition on offer. For an initial investment of £500, Grind & Co. Ltd promised to provide registered holders with a fixed rate of 8% gross interest per annum. The pitch has currently hit 241 investors, with the largest single investment at £60,000.

Allergy sufferers put at risk from fast food takeaways An undercover investigation by the Royal Society for Public Health (RSPH) has found just over two thirds of takeaways appear to be breaking the law. The investigation, which included 10 types of takeaways, found chicken shops to be the worst offenders Of the chicken shops visited, four in five couldn’t supply legally required allergen information when asked, and none had records of allergens used as ingredients in meals or could signpost customers to allergen information. Talking about the findings, Shirley Cramer CBE, Chief Executive, RSPH: “Our research has uncovered alarming rates of apparent noncompliance. “We appreciate that complying with this new legislation takes time but we are concerned that in the meantime customer’s health may be being put at risk. “Increased education, support and ultimately enforcement are needed to ensure food handlers understand the dangers of noncompliance and stop putting the public’s health at risk.” Under new legislation introduced in 2014, takeaways are required to be able to declare the presence of any of the 14 major allergens used as ingredients in their food, provide notices in a clear visible format and have a system in place to ensure information can be checked, is accurate and consistent. 12

Issue 23 August 2015

In response RSPH is calling for online food delivery sites, including Hungry House, Just Eat and Deliveroo, to make sure takeaways are providing allergen information before signing them up in order to help protect the 2 million food allergic consumers in the UK. Other findings of the study included: • Over two thirds of all takeaways visited failed to provide legally required information on how customers can find out if the 14 major allergens are in their food • Over half of fried chicken, fish and chips, Chinese, sushi and pizza shops unable to state whether their food contained an allergen • Four in five said they were not in possession of records stating whether allergens were present in ingredients used and nine out of ten could not produce this when asked

News Round-up One tenth of product launches ‘gluten-free’, says survey A rise in interest in free-from foods has been driven in recent times by the increasing availability of gluten-free product lines, according to Innova Market Insights Products positioned on a gluten-free platform accounted for 10% of global food and drink launches in the 12 months to April 2015, the market research company claimed. Key areas of activity in recent years, it added, were in bakery and cereal products and snack foods, in part because of the rising demand for alternatives to the relatively high number of gluten-containing lines in these sectors. Innova Market Insights director of innovation Lu Ann Williams said: “This is partly due to improved labelling regulations, but also to rising awareness of gluten intolerance in the diet and the development of more mainstream and good-tasting gluten-free products across a whole range of food and drinks sectors.” Biscuits accounted for the largest number of gluten-free bakery launches with more than 40% – equivalent to 8% of total biscuit introductions – while bread held less than 16%. The share of gluten-free product launches in the cereals and snack foods markets was 21% and 13% respectively, but these figures rose dramatically to 43% and 42% in the US. Williams added: “Gluten intolerance is no longer the only reason for buying gluten-free foods. Issues such as overall well-being, digestive health, weight management and nutritional value are often deemed to be equally if not more important by consumers. With more labelling of gluten-free foods and the growing availability of a range of high quality products with a good sensory profile, the sector seems set to take further advantage of the huge potential market for this type of product.”

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Issue 23 August 2015

News Round-up Yorkshire fish and chip shop first to be awarded MSC certification Whiteheads Fish and Chips in Hornsea has been named the first fish and chip shop in East Yorkshire to win Marine Stewardship Council (MSC) certification The certification is based on the sourcing of cod and haddock from MSC certified sustainable fisheries and is a testament to the work carried out by the business. The family business, established 18 years ago by Geoff Whitehead and his Mum Hazel, and had great customer response to the haddock and cod they had sourced from Iceland. “I am totally convinced that sourcing our cod and haddock from MSC certified fisheries is at the heart of the “Whitehead’s” taste,” said Geoff Whitehead. Talking about the accreditation, Geoff said:”All of the MSC cod and haddock cooked and served on our premises comes direct from Iceland through our supplier XpressFish. They who partner with ThorFish, who catch the fish in the cold Arctic waters around Iceland. “I visited Iceland to see first-hand ThorFish’s approach and to learn if Icelandic MSC certified cod and haddock would be available in dependable quality and volumes into the future – which thanks to the MSC’s sustainable seafood programme they are!” Talking about the award, George Clark UK Commercial Manager commented; “It’s great to see that Whiteheads have embraced MSC certification and the fantastic Icelandic cod and haddock and are so proud to promote it.” Geoff and his team have been serving cod and haddock from certified Icelandic fisheries for four years and are now delighted that it can now be sold with the MSC’s internationally recognized blue ecolabel. After a successful trial serving of Icelandic

cod and haddock, it was clear that achieving MSC certification was the next goal. Geoff continued, saying: “Our customers were noticeably more vocal in their praise after we started placing orders for Icelandic cod and haddock; business expanded and that convinced us we had made a step change in the way we were operating.” “Early in 2014 Whitehead’s 70 seater restaurant opened, contributing to another big uplift in our footfall. I now focus 100%

on Icelandic MSC cod and haddock and am confident it is the right decision for a sustainable business model.” “We are thrilled to have gained MSC certification as it confirms our passion for a business model which is sustainable. We work with suppliers that can provide consistent quality and volumes of ingredients that enable us to build a long term, dependable future for our business and our customers for generations to come.”

£1 Coffee outlet heads to UK marketplace The UK’s high streets are littered with both poundshops and coffee shops, but as yet there hasn’t been a mixture of the two Look at almost any high street and you’ll see a string of cafes and pound shops but when you can pay £3.95 for a Starbucks’ coffee and more than that for a sandwich at Pret, you could rightly ask why there aren’t any pound cafes? Well, good news! Not only do they exist in huge numbers overseas, but there’s already one in the UK and a major chain is looking at setting up business here too. In late 2013 Cofix launched in Israel, less than two years later it’s got 80 outlets and is looking to expand to Britain. “It is a significant saving because I can go to - I won’t mention any names these other fine coffee shops in Jerusalem but I can wind up spending four five times as much money for basically the same thing,” one happy customer told Reuters. “Here I get quick service, I can sit down and relax, the coffee is just as good, very consistent and cheap,” Yaakov Goldman said. Cofix has plans to launch in London, but they’ve already been beaten to the punch by copycat coffee shop Caffix. Caffix opened in late May this year and sells everything from baguettes to muffins to fresh juice and noodle salad for £1. And coffee of course. If you don’t live in London you can still get a 99p filter coffee from Pret – and a McDonald’s double espresso for the same amount - but why stop there. 14

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News Round-up UK’s top fish and chip shops named ahead of awards The UK’s top 60 fish and chip shops have now been announced as part of the 2016 National Fish & Chip Awards, organised by Seafish Competing across 10 regions, the shops will now battle it out as they vie for the ultimate title - Independent Takeaway Fish and Chip Shop of the Year. The regions include: Scotland, Wales, Northern Ireland, North East England, North West England, Midlands, Eastern England, London & South East England, Central & Southern England and South West England. To get to this stage and secure a place in the coveted shortlist, shops have been appraised across a variety of judging criteria including responsible sourcing policies, marketing and promotional practices and staff training policies. Over the coming weeks, they will be subjected to further judging as they receive mystery shopping assessments by industry experts. The next stage of the competition will whittle down the line up, establishing a UK top 20 which will compete for the prestigious ‘regional’ titles. Paul Williams, Chief Executive of Seafish, said: “The aim of the awards has always been to showcase the very best fish and chip

businesses in the UK while setting incredibly high standards for the industry to aspire to. “The Independent Takeaway Fish and Chip Shop of the Year Award is one of the highest honours to receive as a fish and chip business. Many of our past winners and finalists have gone on to reap substantial benefits, including international fame through industry trips overseas, increased shop footfall and turnover and even launching their own products. “It’s great to see so many excellent shops through to this stage of the competition. I’d like to offer up my congratulations and wish them the best as they prepare to continue their quest towards winning a regional title, but also thank them for consistently helping us to reinforce the UK’s reputation as the home of the world’s best fish and chips.” Carlyn Kearney of Frankie’s Fish & Chips in Brae, Shetland, winner of the 2015 Independent Takeaway Fish and Chip Shop of the Year Award, commented: “Being crowned champion was a huge honour for everyone here at Frankie’s. It was a goal for us since the moment we opened our doors in 2008 and since winning we’ve experienced so many benefits – including having customers travel over 700 miles just to get a taste of our fish and chips! “The judging process is very rigorous and challenging, but it’s worth every second of the hard work and effort involved. It’s a roller coaster experience and we would urge anyone with a passion for producing high quality, great tasting fish and chips to join the ride.” Culminating in an awards ceremony at The Lancaster London Hotel in January 2016, The National Fish & Chip Awards are recognised as one of the most prominent and respected seafood industry events in the UK. They celebrate the great British tradition of fish and chips, recognising the best talent, quality and choice offered by fish and chip businesses. In October, Seafish will announce the top 10 region winning shops competing for the flagship award. These shops will then be invited on an all-expense paid study trip to Ålesund, Norway, organised by award sponsor the Norwegian Seafood Council, to witness first-hand why the country is regarded as one of the world’s most sustainable fishing nations.

Nisbets moves into Wales with Cardiff site Catering equipment supplier Nisbets has added to its growing retail portfolio with the opening of its latest store in the heart of Cardiff The supplier who offer a huge range of products to those in the foodservice industry have made the move in a bid to both expand their offering and to better serve their vast customer base. Nisbets Cardiff is the 10th Nisbets store and opened its doors yesterday, offering catering professionals over 3,000 products, with an additional 20,000 available for next day delivery. The logistics of having a new site means that the company can continue with their market expansion and there should be a substantial return on investment in terms of new business. The store stocks items such as chef knives, clothing, furniture and refrigeration from brands including, Buffalo, Polar and heavy-duty equipment brand Thor. Nisbets launched as a catalogue only business in 1983, but has since grown to develop a strong online presence in addition to a portfolio of retail stores in London, Bristol, Birmingham, Leeds, Manchester, Brighton and most recently, Nottingham. Issue 23 August 2015

News Round-up Pop-up street food market to take over former BBC building

A pop-up food experience featuring a rotating line-up of street food traders will take place on the roof of the former BBC car park at Television Centre in White City, London Storeys, which is a concept created by event production company Afternoon Delight LDN, will feature some of the UK’s most popular street food traders and cocktails across two levels and 24,000 sq ft. The iconic setting is expected to really stand out and there have already been a large number of street food traders signing up. Those to have put pen to paper include French-American fusion Le Bun, Caribbean street food concept White Men Can’t Jerk, Folkestone crab burger joint Crabbieshack, and buffalo wings centered Randy’s Wing Bar. The weekend venture will be open every Friday to Sunday, and brunch will be served on Saturday and Sunday mornings, featuring Nicaraguan coffee, organic teas and free-range BBQ sausages and smoked bacon rolls. For those looking for something in the evenings there will be a number of bars including a Bloody Mary bar complete with double day beds and the TV bar offering tropical fruit sharers and ice cold beers, will also be available. Storeys will also include murals from young artists aged 16-25, DJ sessions, daytime game areas, film screenings and early birds can even enjoy a rooftop yoga session. Storeys will open on Fridays to Sundays from July 31st with free entry.

QSR’s and food-to-go operators to embrace delivery options A new wave of takeaway outlets, QSR’s and food-to-go operators have revealed that they are embracing the use of electric bikes as a cost-effective and speedy way to deliver food Pizza chains Firezza and Basilico, as well as the pan-Asian Restaurant Tootoomoo have recently joined early e-bikes adopters, such as Papa John’s in Battersea. These sites have consistently battled against other chains and restaurants to make sure the residents of London receive their food quickly and that it is piping hot. The businesses are finding that e-bikes have many advantages. Firstly they do not require a licence or incur registration, tax or insurance costs, and their small portable battery can be charged up from any socket in a matter of hours, giving the bike a range of 30-50 miles. The increasing popularity of electric bikes in the UK mirrors, their extensive use in continental Europe, particularly Germany and Holland, where major Dutch chain New York Pizza, commissioned its own-design e-bike to replace part of its scooter fleet. One central London council is even granting takeaway licences with the proviso that electric transport is used for deliveries. James Royall, founder of PROPELLER, an electric-bike supplier, said: “There’s increased visibility of e-bikes in this country, as they are more widely used by commuters, and Transport for London’s upcoming trial of electric ‘Boris bikes’ will generate lots of interest and publicity. The new trend 16

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of e-bike deliveries will gain even more momentum. “Reliable and easy to ride, electric bikes are incredibly inexpensive to use – running costs are at least 40% cheaper compared

to mopeds, saving a business more than £1,000 a year per bike. With zero emissions, they’re also cool, clean and green – an ethos companies can be proud of and that their customers increasingly look for.”

News Round-up Healthy Hot Dog concept comes to Camden HungerDog, a new healthy hot dog company are to launch into Camden in a bid to provide a more nutritious alternative to the street food favourite Brainchild of husband and wife team Tim and Julie Mills, the HungerDog concept will open its doors at a site in Camden later this summer. The healthy hot dogs will consist of pork and beef sausages as well as a vegetarian option, with the option of creating your own dog. Hungerdog will primarily be a grab- and- go concept, dealing with the latest eating out trends and the business will serve hotdogs ranging from £4.50 to £6.50. Commenting on both the concept and the opening, Tim Mills said: “It took us well over 7 months to find meat and bread suppliers who were able to produce products to our exact specification as our bread had to be handmade fresh every night, with a touch of sour dough and our sausages received from farms of only the highest accreditation. “We were adamant to not serve brioche flavoured bread that disintegrates in your hand, nor would we serve smoked sausages that overpower the toppings and often feel like rubber!” Every month, HungerDog will hold an Instagram competition for followers to create their own hotdog and be in with the chance of winning an exclusive offer. The new site is set to open towards the end of August or the start of September.

Papa John’s announce record first week sales Leading pizza operator, Papa John’s, has announced that its newest store in Bebington, Wirral, Merseyside has opened to record first week sales The store which now employs 25 local people to deliver the Company’s renown, top quality pizza to the people of Bebington has been inundated with orders since their launch and it is hoped that the momentum stays high in the coming weeks. “Papa John’s concept of ‘Better Ingredients, Better Pizza’ has certainly given people food for thought, plus we topped that by putting some great ‘opening week’ promotional deals on the table,” explains franchisee Jitesh Patel who also runs a several other Papa John’s in the Midlands. “This combined with our local advertising meant we were very busy from day one!” Anthony Round, business development manager, Papa John’s confirms: “We now have more than 300 stores in the UK and our nation-wide TV advertising is really tempting customers to try our fresh dough pizzas created for a better natural flavour. The success of the Bebington opening reflects the growing popularity of the Papa John’s brand and we are currently welcoming applications from potential new franchisees who are looking for a slice of the action.” Issue 23 August 2015

News in brief Chipotle to continue UK growth with 7th site Chipotle, one of the US’ largest quick service restaurant chains are to continue their rapid expansion in the UK market with their 7th London site. The chain, which brands themselves as Chipotle Mexican Grill will open its first site in The City when the doors open at 49, London Wall EC2M, on 8th July. Chipotle, which hails from the US, opened its first restaurant outside North America, at Charing Cross Road, back in 2010 and the latest opening is set to help the brand continue their rapid expansion. Commenting on the move, Jerome Tafani, Executive Director of European Business Development, for Chipotle, said: ‘We are delighted to open our first Chipotle restaurant in The City, an area where we feel customers will respond very positively to what we are doing. “We are changing the way people think about and eat fast food, and we think that is a commitment that really resonates with people in London.” Chipotle, currently operates over 1,800 restaurants in the USA, and has been instrumental in establishing a new kind of thinking about fast food, what it calls ‘Food with Integrity’, and it continues to bring the same food philosophy to London. Respected industry leaders the group have recently been praised for its approach to the sourcing of its raw ingredients, and in particular for its commitment to using freerange pigs for its pork carnitas and RSPCA Freedom Food certified poultry for its chicken dishes.

Kingfisher to quench nation’s thirst at food festivals

Kingfisher Beer, India’s largest and most popular beer brand are to embark on a nationwide tour in their bespoke Kingfisher Beer Truck, a move which is sure to prove popular with festival-goers across the country Between June and September the company will be touring the UK heading to 15 separate festivals in one of the most vibrant vehicles the UK roads have seen. A spokesperson from the company told journalists about the inspiration for the design and the events, saying: “Delhi to Doddapundi the roads are filled with lorries sporting highly intricate, colourful designs. They are hard to miss in India but ours will stand out even more as it travels up the M6. “The Kingfisher Beer Truck will be visiting fifteen food festivals throughout the nation so that consumers can enjoy a pint of India’s No.1 beer in the sunshine (hopefully). “The tour kicks off with the ‘Taste of London’ in Regent’s Park which brings together London’s most acclaimed restaurants and chefs to present their signature dishes to 60,000 people over 4 days.” Kingfisher Beer Europe Ltd was set up in 1982 with the sole purpose of producing and distributing the Kingfisher beer brand throughout Europe and in the UK. This has proved a highly successful move as the brand is now available in over 90% of all Indian restaurants. Gemma Watkins, Senior Brand Manager of Kingfisher Beer Europe Ltd said, “We are so excited about touring the UK in our technicoloured truck. As The Real Taste of India we love adding an authentic Indian twist to everything we do”.

Brakes announce huge top-line growth Brake Bros, the UK-based foodservice group owned by Bain Capital, have reported top-line growth but a drop in profits for 2014 after releasing their latest figures. The company, which has spun off M&J Seafood and two other fresh businesses into a joint venture with Fresh Direct, reported turnover of £3.09 billion, up 2.5% year-on-year. Despite this top-line growth, Brakes, which is currently believed to be in talks to buy Davigel, Nestle’s frozen food business unit, reported pre-tax profit of £75.4m, down 40.25% y-o-y. In 2014, Brakes introduced over 400 new products to the range and re-developed a further 365 products. “In the spring, Brakes engaged over 30 suppliers to collaborate on new ideas for 18

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delivering growth together. There was a specific focus on catering supplies and equipment and a joint customer and supplier event in Scotland saw ten new locally sourced products being introduced to the Brakes list,” Brakes said. During 2014, “Brakes has also step-changed its purchasing scale, expertise and insight with buyers working together across six different European markets through new buying partnerships”, the company said. On the seafood side, Brakes introduced a new line in dolphin-friendly, pouch-packed tuna fish, so that customers benefit from knowing how much product is actually in the pack and there is also less food waste and drain mess than the traditional tin. Brakes states in its annual report that EBITDA was up 6.2% to £115.4m in the UK

News in brief Brew hits £180,000 crowdfunding target with ‘tea concept’ Brew, an interesting concept that would see the UK’s first ‘pub for tea’ open up, has announced that they have hit their crowdfunding target to raise £180,000 after a total of 224 investors pledged their support. The concept would see pots of tea being served instead of pints of beer as well as a light food offering which will see it capitalise on the strength the all-day café market. The crowdfunding will enable the first Brew to launch in South London this autumn, this will then be followed by a second site in East London a year later. Building on the success of the first two outlets, Brew plans to raise further finance in 2017 and expand rapidly with directly-owned and franchised outlets across London and other major centres in the UK. Brew have predicted a turnover in excess of £4m by June 2019, with a 78% gross profit. Giuseppe Mascoli has come on board as the lead investor. He is the entrepreneur behind fast-growing pizza business Franco Manca. He is joined by Iqbal Wahhab who is on board as non-executive director. The Cinnamon Club and Roast founder brings a wealth of experience to the company. At the time of writing the concept had raised £182,060 for a 28.03% equity share, with the largest single investment believed to be £35,450. If all goes to plan then the first Brew site is expected to launch in South London this autumn.

Mom’s announce launch of new ‘Beefy Dog’ Premium hot dog brand, Mom’s have announced the launch of their latest product which is set to shake up the grad-and-go market in the UK. The new addition to the range of gourmet hot dogs – Mom’s Beefy Dog – offers the consumer a skinless, quarter pounder dog made from 86% prime beef with all of Mom’s quality ingredients. The Beefy Dog has a firm, extra smooth texture and a meaty flavour which is rich and juicy. Its flavourful character is further boosted with a hint of smoke, gained from gently smoking over beechwood. In the US, hot dogs, or ‘Franks’, have traditionally been made with beef or a mixture of 60% beef and 40% pork, where here in

the UK we have favoured pork. It is for that reason that the Beefy Dog has been two years in development, ensuring an authentic recipe profile, in line with the expanding trend for US style foods. A recent report from advisory firm BDO said: “In 2015 we expect new concepts and roll-outs in the smoke and barbecue world to have a great year. Brands like Bodeans, Red’s True Barbecue, Porky’s and Jackson & Rye will continue to grow, building on strong and smoky US flavours.” Other American themed upstarts nudged traditional British dishes out of the top 10 dining out menu main courses last year, with established favourites like sausage and mash making way for four new entrants since 2010 - hot dogs, pork ribs, grilled chicken and rib eye steaks. Issue 23 August 2015

Research

Lifestyle choices shape the future of foodservice New research relating to the future of foodservice has been released, highlighting the fact that Britain has become a nation of foodies and that the deregulation of life has shifted the way we shop and eat Sacla’ one of the premium Italian brands has unveiled a major new study into the key emerging trends and habits shaping eating out in the UK. Based on interviews with more than 2,000 nationallyrepresentative pub and restaurant customers, the new report in cooperation with data and research specialists, Trajectory, is titled, Eating Out – Today and Tomorrow, and explores ever-evolving modern attitudes towards dining out.

Tomorrow responds to the UK’s increasing passion towards food and consumers’ higher expectations when it comes to dining out-of-home.

Some of the core themes from the report covered the change in frequency of purchases and the average spend per head.

“We are extremely excited to have produced this brand new trends-driven report. It delivers an in-depth look into the foodservice industry, and provides strategic insight for operators looking to improve their offering.”

Busy lifestyles, irregular working hours and financial flexibility are just some of the main factors when it comes to the changes in consumer behaviour. It was also noticeable how different age groups have moved away from the traditional daily meal times, breakfast, lunch and dinner.

Paul Flatters, Managing Director at Trajectory also commented on the launch and said: “This provides a fresh perspective on UK consumer attitudes, behaviours and expectations. Consumers feel less constricted in their behaviour by traditional norms of time, place and social status, a core theme throughout the report and a concept we labelled the deregulation of life.

• The foodservice market is worth £89bn a year, including £14bn on snacks and treats against almost £194bn on groceries – that makes a total of £283bn spent by consumers each year on food and drink, of which almost a third goes to the out-of-home market such as pubs, restaurants and cafes • 56% of Londoners and 52% of nonLondoners describe their working hours as irregular, changing or unpredictable • More than 30% of all respondents report regularly skipping breakfast, rising to 40% of 18 to 24 year olds

Consumers are now far more likely to snack mid-morning or mid-afternoon and the food–to-go and quick service sectors are seeing their customer base changing their eating habits as a result. Discussing the launch at Home House in Central London, Clare Blampied, Managing Director at Sacla’ UK, said: “The launch of Eating Out – Today and

“The four fundamental elements of deregulation of life – time, place, individualism and mobile devices – demand that foodservice operators consider how they could or should offer the flexibility and choice to match today’s deregulated lifestyles.”

The report is based on primary research from interviews with 2,034 adults exploring their lifestyles, regular routines and habits, plus their relationship with food and eating-out. Interviewees were drawn from the Research Now UK Consumer Panel and are a nationallyrepresentative group, meaning that they reflect the make-up of the nation, based on gender, age, geographical location and socio-demographical grouping.

Future of foodservice report – highlights

66% of all adults describe themselves as passionate about food and drink

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One in five

people last ate out mid-morning or mid-afternoon

37% of people

expect to go out to eat a sit down breakfast in coming years

Snack Review

Snack

Review

The grab and go market is one of the fastest growing areas of retail with more and more of us looking to pick up a quick and easy meal at a fair price According to analysts, the crisps and snacks market in the UK is worth ÂŁ482m per year and these sales are dominated by handy packs that account for over 60% of the market. Of all the handy packs that are sold, nearly 80% are brought in conjunction with another product and form part of a meal deal. Tying in the correct snack with the other products that you are selling is key, the product must be correctly branded and have a fair RRP to compliment the style and cost of the sandwiches you are selling.

For those who have a larger spend per head or whose meal deals and offers are for more premium products, there are a wide range of snacks to suit. Similarly at the other end of the spectrum there are affordable snacks that can still add value to a meal and offer strong margins for retailers. Indeed this has always been the case and the concept of meal deals and impulse buys have always been an important sales target for retailers, whilst some sceptics feel they are a loss leader when sold in conjunction with other products, in truth they raise the spend per head. Therefore adding crisps, popcorn or alternative snacks to your offering can really help to boost takings. Popcorn has seen a real surge in the last few years partly due to their low calorie nature. Many of the brands decide to pressure pop the corn meaning that there are no added oils and that they are a far cleaner product. The ability to bake in a flavour means that the products are often more exciting and get the customerâ&#x20AC;&#x2122;s imaginations and taste buds going. For too long popcorn has been a stagnant market with Salted, Sweet and Toffee the only three flavours commonly available. This has all changed as you will see in the review below. Of the alternative snacks on the market, Pork Scratchings have gained a cult following for those looking for a high protein diet. They contain around 50% protein and many brands have been associated with health and fitness magazines. Olives, nuts, seeds and dried fruits all feature heavily in the snack market too. With all of this in mind the team at QuickBite have tried and tasted some of the very best snacks that the UK market has to offer so that you donâ&#x20AC;&#x2122;t have to. All of the products in this review are available to stock now and could make a welcome addition to your shelves and countertops. Issue 23 August 2015

Snack Review Portle Bay

Inspired by his passion for sailing on the Salcombe estuary, combined with a love for healthier snacks made with the best ingredients, Jonty White founded Portlebay Popcorn in 2013. A market leader in the snack industry with its distinctive nautical-style branding, Portlebay Popcorn has seen huge success over the past few years with a staggering 230 per cent sales growth in the last twelve months alone. Keen to share their success, Portlebay Popcorn donate 25 per cent of all online sales to their nominated charity CHICKS.

Popcorn Kitchen Popcorn Kitchen is a family-run business producing traditional, small batch popcorn, which is utterly moreish. They only use ‘real’ ingredients you could find in your kitchen cupboard and their mission is to create ‘the best popcorn you’ll ever taste”. Currently available in 4 delicious flavours with a new one launching soon: Sweet & Salt, Sweet Chilli (Great Taste Award Winner 2014), Sea Salt & Olive Oil and Simply Sweet. Their unique ‘risk free trial box’ means that small businesses can try their popcorn without the risk associated with having to order a large quantity. Popcorn Kitchen regularly support customers with samples.

Popcorn Kitchen – Sea Salt and Olive Oil The team at Popcorn Kitchen have obviously thought long and hard about what they want to achieve, their packaging is eye-catchingly simple but this plays to their honesty about what’s in the bag being the most important thing. This is a gluten, wheat, dairy, nut, soya and GMO free product meaning that you just get great tasting simplicity. The sea salt and olive oil flavour was fantastic, it gave you that salty kick at the start to get the taste buds going and then finished with a really rich, lingering taste of the olives at the end. This is a great product and at around £0.99 for 22g it could be a top selling impulse buy.

Love Popcorn Hand made in the North-East of England, Love Popcorn offer suppliers and consumers a diverse range of sweet and savoury popcorn, ideal for those on the go. The popcorn is made in artisanal kettles using real kitchen cupboard ingredients and the development chefs refuse to use flavourings, 22

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Portlebay has a whole range of delicious popcorn flavours, from their most popular Crispy Bacon & Maple Syrup to the age old classic Sweet & Salty Kracklecorn, all packaged with a scoop full of that outdoor, sunny, happy and carefree feeling. Portlebay believe popcorn is one of those simple things in life that just seems to make you smile.

Portlebay – Cappuccino popcorn We were really lucky with the timing of our snack review as Portlebay had just released their latest flavour and after much deliberation it was indeed cappuccino that was declared our winner. The popcorn is excellent and opening the bag you are greeted with that fresh coffee smell. A light dusting of the flavouring is baked in and it really holds that flavour too. You can add the 25g bags to your inventory now with an RRP of around £0.79

flavour enhancers or chemically derived flavours to enhance the taste. Established in 2008 the brand have gone from strength to strength, their eye-catching packaging puts them at the focal point of any retail space and establishes them as a premium brand. The five flavours currently available are Sweet Vanilla, Cocoa Crisp, Fiery Salsa, Salty Sweet and Sea Salt and Cracked Black Pepper.

Love Popcorn – Cocoa Crisp Love popcorn seem to do something really rather different to all of the others in this category, their popcorn seemed to have a rather noticeable glaze on it and this really helped to lock in the flavour. The Cocoa crisp flavour was brilliant and made a nice alternative to other sweet popcorns. The packaging is eye catching and the flavours in this range would stand out on any counter or in any basket, especially at an RRP of £0.89 for 27g.

Snack Review Bare Popcorn Bare pride themselves on their in house policy of making sure that nothing is outsourced meaning that they can bring the market a lighter, fun and more delicious popcorn. All of the popcorn is handmade and every batch is taste tested to make sure that the customers are getting the very best. The family run company from Buckinghamshire have over 30 years of experience in the industry and this has been put to use in order to craft their five delicious flavours: Jalapeno, Sea Salted, Sweet ‘N’ Salty, Bacon and Maple and Cinnamon.

Bare Popcorn – Sweet Cinnamon popcorn This was a real treat for the team here at QuickBite as the popcorn offered something for everybody, Bare really work hard on their flavours and are great at marrying sweet and savoury tastes together. For a long time it looked as though the Bacon and Maple Syrup would come out on top but in the end we went for Sweet Cinnamon. This popcorn was of a very high quality and gave you two distinct tastes, it started as a sweet product and the more you ate the more the rich cinnamon tones came through. These 28g are a great addition to any shop and are sure to fly off the shelves.

Propercorn Founded in October 2011 by 31-yearolds Cassandra Stavrou and Ryan Kohn, Propercorn has quickly emerged as the fastest growing snack brand in the UK. Turning over almost £6m in its third year of business, Propercorn has ambitious targets to more than double this to £15m this year. Winner of two Great Taste Awards, Propercorn is gluten-free, suitable for vegetarians and every flavour comes in at under 130kcals. With hand-illustrated packs, showcasing a vibrant colour palette, their popcorn comes in 5 delicious flavours; Lightly Sea Salted, Fiery Worcester Sauce & Sun-Dried Tomato, Sour Cream & Black Pepper, Sweet & Salty and Sweet Coconut & Vanilla.

Propercorn - Fiery Worcester Sauce & Sun-Dried Tomato

Metcalfe’s Skinny Popcorn Metcalfe’s skinny is on a mission to rustle up healthier alternatives to crisps, cakes and cookies. A growing range of delicious and light healthy snacks made with top quality ingredients and limitless love and care. It all started with a POP. As the Co-Founder of Pret & itsu, Julian Metcalfe is obsessed with delicious and healthy food. Back in 2009 he was fed up of stodgy snacks that weighed him down and he wanted to create something that was light yet tasty to replace the bog standard crisp. Popcorn was the perfect fit & Metcalfe’s skinny Popcorn was born.

Metcalfe’s – Sweet ‘n Salt

Of the flavours available the most popular with the QuickBite tasting panel was Fiery Worcester Sauce & Sun-Dried Tomato. This perfectly popped corn has been lightly cooked in rapeseed oil and wasn’t greasy to the touch. The flavour of tomato was sweet to start with and the Worcester sauce gave a long lasting, warming taste. These savoury snacks are perfect as a standalone product and would not be out of place forming part of a complete meal. RRP £0.90

Sweet and salted popcorn is a big trend and harks back to the traditional flavours that adorned the shelves long ago. With that in mind it appears as though nearly every manufacturer make this flavour but Metcalfe’s really stood out. The way the popcorn was cooked meant that it was light in both texture and colour and the flavours really stood out. There was an even mix in the bag and this is a great product to accompany lunch. As an individual snack it is perfect to grab and go and at only 115 calories is a healthy alternative. Issue 23 August 2015

Snack Review Joe & Seph’s

Joe & Seph’s is an award-winning brand that has revolutionised the UK popcorn market with its gourmet air popped corn in exciting and innovative flavours, providing a totally unique taste experience. Designed for taste adventurers and food lovers, each of its eclectic 34 flavours are created by a chef, made using all natural ingredients with extra-large corn pieces and no pesky kernels left at the bottom of the bag. The Joe & Seph’s flavour range is immense, encompassing the sweet, savoury and traditional but always with a focus on innovation. From Gin & Tonic to Cheese on Toast, there is a variety to suit every palate and, since launching, the brand has achieved an incredible 15 Gold Great Taste Awards.

Ten Acre Ten Acre is an innovative, quirky and award winning brand of premium hand cooked crisps and popcorn. Gluten, Dairy and MSG Free, Vegan, Halal and Kosher, they are great tasting snacks which everyone can enjoy. Ten Acre crisps are available in eight delicious flavours including the award winning The Day Sweet and Sour Became Friends, and How Chicken Soup Saved the Day. Ten Acre popcorn is available in five exciting flavours including Cousin Maisie’s Fennel & Lemon, Ambrose Popperley’s Wasabi and Aunty Winifred’s Sweet & Salty.

Ten Acre – Ambrose Popperley’s Wasabi Popcorn One look at the Ten Acre website and marketing strategy highlights both the personal touch and the effort made by the brand in recent years. The company make both popcorn and crisps in a range of flavours but it was the popcorn that came out on top. Wasabi is an ambitious flavour much like the brand but they tasted superb, a warm heat came from the snack and you could tell the corn was hand popped such was the quality, there were no kernels in the bag and the 28g portion with an RRP of around £0.69 would be a welcome addition to a meal deal.

Kent Crisps Kent Crisps, made in the Garden of England, are one of the fastest growing brands in the UK and the traditional hand-cooked crisps are fast gaining a reputation as some of the best and most inventive on the market. 24

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Joe & Seph’s – Goats Cheese & Black Pepper Popcorn There can be no denying that the popcorn from Joe & Seph’s is some of the most premium on the market and their unique range of flavours and quirky packaging make this both a visual and edible treat. Of the flavours we tried the clear winner was the Goats Cheese and Black Pepper. A perfectly rounded, handpopped popcorn that started with a spicy peppery heat and ended with the smooth, creamy taste of goat’s cheese. The foil packs keep the product fresh and the 33g bag retailing at an RRP of £1.75 adds a real touch of quality to your offering.

Using 100% local produce the team have carefully crafted a range of six flavours packed in bags depicting iconic Kent images. The flavours in the range include, Sea Salt, Roast Beef and Spitfire Ale, Oyster and Vinegar, Smoked Chipotle Chilli, Sea Salt & Vinegar with Biddenden Cider and Ashmore Cheese and Onion.

Kent Crisps – Oyster and Vinegar These crisps were a unanimously popular choice with the tasting panel, being described as a really ‘posh’ salt and vinegar. The salt taste that comes from the oyster is fantastic and you really get that seaside feel, the vinegar is sharp and these are a real taste of what Kent crisps do, they find local ingredients and recipes and add them to their portfolio with aplomb. A great crisp and at 40g the bags are filling enough as a standalone or as part of a meal.

Snack Review Tags – Malt Vinegar and Sea Salt Salt and Vinegar was recently voted as the nation’s favourite flavour and many companies make them, but no one does them quite like Tags. The salty bite and acidity of the vinegar make for a really nice crisp and with a host of stars claiming these to be the best crisps on the market, through their social media, the following of Tags could really hot up. Worth stocking.

Tags

Golden Wonder

TAGS Snack Foods Ltd born April 2012 by The Tague Family, TAGS has sold over 1,000,000 packets to date and are forecast to sell at least 3,000,000 packets over the next 12 months. TAGS are currently sold in over 200 bars, cafes and sandwich shops and 39 Tesco Stores in the North West as well as Asda, B&M Stores and Virgin First Class Lounges.

Golden Wonder, the daddy of all crisps and one of the best known names in the snack world, have an unmistakable crunch and full-on flavour that doesn’t just ‘a-salt’ your senses, it explodes with a flavour intensity that’s second to none. They make them feistier than the average crisp, packing so much flavour into their bags that they pack a punch right back. Just dig in to one of their nine fantastic flavours and we dare you to disagree!

TAGS have created a unique brand to challenge the more established brands in the market. TAGS branding is deliberately aimed at capturing both today’s and tomorrow’s consumers. TAGS crisps are produced using only the finest ingredients to ensure customers always experience products that are bursting with great flavour and taste.

Kettle

Golden Wonder – Pickled Onion One of the most famous names in the world of snacks have had something of a shake-up in recent years and their market presence is as strong as ever. A popular brand with great tasting crisps and we had the pleasure of trying the whole range. The sense of nostalgia crept in and it was pickled onion that came out on top. Crunchy crisps with a good flavour shown why these are still so popular. At an RRP of around £0.59 these are great for a meal deal and are sure to be a profitable and popular impulse buy.

Kettle Chips one the UK’s original and leading hand cooked crisp brands have created a range ideal for Food to Go outlets and have cornered the impulse buy part of the market and retail sector well over the last few years. The currently offer a wide range in their 40g bags and most popular are their Lightly Salted, Sea Salt & Balsamic Vinegar and Mature Cheddar & Red Onion flavours. Kettle Chips position themselves as standalone impulse buys and complementary products to sandwiches and soft drinks, using grab towers which can be attached to chillers. For more price sensitive outlets price marked 40g packs are also available.

Kettle Chips – Crispy Bacon and Maple Syrup

Kettle were one of the first bands to launch into the supermarkets and have taken prime retail space for years with the sharing bags, this has led to some quarters forgetting the individual packs. They won’t forget anymore however with the Crispy bacon and Maple Syrup flavour now launched. These are an interesting flavour that will appeal to the more adventurous and is a welcome addition to the market. We can see these developing a cult following so make sure you have some stocked at all times. Issue 23 August 2015

Snack Review Pipers

Pipers Crisps are widely recognised as one of the UK’s leading premium crisp brands, and have been celebrated for their great taste, crunchiness and provenance of flavours. Founder Alex Albone explained: “We also believe that Pipers Crisps represents something a little bit different. We don’t supply the major supermarkets, so our crisps are not seen everywhere; this fact is appreciated by consumers who value our originality and distinctiveness. It also benefits our retailers who can offer a real point of difference at a sensible margin.”

Just Crisps Award Winning Just Crisps are 100% British, their delicious potato crisps are hand cooked, flavoured, bagged and boxed on the farm. Their home grown potatoes are batch cooked in Just Cold Pressed Rapeseed Oil, 35% lower in saturated fat than sunflower oil, which is grown, harvested, and filtered on the farm in Staffordshire. In fact, every process happens on the Froggatt’s farm. Just Crisps come in a range of delicious flavours and in 40g and 150g bags.

Just Crisps – Jalapeño With spicy crisps seeing a rise and more and more consumers looking for something with a hint of chilli it’s no surprise that so many brands have listened. The team at just crisps have gone one step further and picked one of the hottest chillies on the market to produce their fiery snack. These are a spice lover’s dream, packed with flavour and worth every penny of the £0.75 RRP

KP Snacks KP Snacks is the UK’s number one manufacturer of nuts and number two manufacturer of bagged snacks. They make some of Britain’s most iconic snack brands including McCoy’s, Hula Hoops, KP Nuts, POM-BEAR, Phileas Fogg, Velvet Crunch, Skips, Space Raiders, Discos, Nik Naks, Wheat Crunchies, Royster’s, Brannigans and Frisps. They also produce many fantastic products for the UK’s leading retailers. KP are proud that millions of people enjoy their snacks, every day! KP Snacks is also proud to be part of the Intersnack Group, Europe’s leading 26

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Pipers Crisps have won no less than 22 Gold Great Taste Awards since 2007. And, recently, the readers of Fine Food Digest voted Pipers as Britain’s Best Brand of savoury snack for the third consecutive year, and The Independent decided that Pipers were the highest ranked ‘Posh Crisps’.

Pipers – Lye Cross Cheddar and Onion The flavour of these Pipers crisps are superb, they are some of the best cheese and onion that we’d tried and were the top pick in the range. Using local produce seems to be a specialism of Pipers and they have got it right again. These crisps will be a great opportunity to offer a premium version of one of the nations preferred flavours. Pipers come with an RRP of around £0.75

producer of savoury snacks, operating in around 30 European countries.

McCoy’s – Ridge Cut Flame Grilled Steak When it comes to the ridge cut crisps, McCoy’s are the number one brand and of the samples we tried it had to be the Flame Grilled Steak that came out on top. These are ‘man crisps’ if ever we saw them and café’s across the nation are noticing rising sales. Of the businesses that we spoke to many said that McCoy’s were a staple in their snacks section. Excellent crunch, great taste and strong brand could lead to an increase of your sales. RRP £0.79

Hula Hoops – Puft Cheese The team behind Hula Hoops have had a rather aggressive marketing campaign over the last few months making sure as many people know about the new Puft range as possible. These are a welcome

addition to the market and a fresh look at the traditional Hula Hoops. Sure to be a big seller in meal deals and as individual purchases. RRP £0.59

Snack Review Real Crisps REAL Crisps have bags of crunchy character – just check out the packs and you will see what we mean! Meet their eight-strong gang, each a personality and a half, including ‘Brian’ or ‘Bully’ to his friends, a rugged charmer whose beefy burst will blast your taste buds and ‘Sally Vickers’ who will twist your taste buds like a helter-skelter with her lip-smacking salt and vinegar flavours.

Real Crisps – Ham and English Mustard Real crisps with a real good taste, that’s what we say about these snacks. The Ham and Mustard were very popular in the office and ticked all the boxes for the sampling. With an RRP of £0.80 many retailers are picking these to add to their countertops. The brand really stands out and with six great flavours to choose from these could be one to watch over the next 12 months.

Burts Chips Burts Chips was one of the first brands on the market to tap into the trend towards high quality ingredients with strong traceability credentials and recognise that if consumers are going to treat themselves they want brands to go above and beyond, as a result they are committed to innovation and taste to drive the premium-end of the market. After the successful launch of their own range they have added lentil chips as well as chips created in partnership with big brands such as Guinness, Levi Roots and Wychwood Brewery.

Burts – Hobgoblin Spit Roast Steak Burts Chips have has a long association with partnering up with other companies to create unique flavour combinations. In the past they have teamed up with the likes of Guinness and Levi Roots but the recent partnership with Hobgoblin Ales is the best. The crisps tastes as described and the flavour of the ale really came through and partnered will with the beefy steak. Burts have an RRP of around £0.95 for 40g and are well worth stocking.

Slabs Almost 20 years old, Great Food Affairs Ltd (GFA for short) specialises in bringing gourmet food made in Spain to the UK. Beege Bourne, founder of GFA has been involved in the snack food industry for more years than she would care to mention having cut her teeth as a young sales rep for Smiths Crisps back in the early 80’s. Since then, Beege fulfilled a plan to develop a premium crisp and at start of 2015 SLABS were born, a totally unique crisp, being 4 times thicker and larger than your standard hand cooked crisp, SLABS are a massive hunky chunky potato crisps like no other. SLABS come in 80g bags which, in retail, makes it a very generous single-serve or modest sharing bag.

Slabs – Sweet Red Chilli These without question stand out from the crowd, the 80g bags are big enough to share and in truth are big enough to be considered as a meal in their own right. The crisps are huge. As the name suggests these are formed

from slabs of potatoes. A really thick crisp with a really firm bite to them. There is nothing else on the market that we have seen to compare to these and the flavours in the range work really well. These could accompany a hot dish as a garnish or would add texture to a sandwich. A really nice product and our favourite was the Sweet Red Chilli flavour which retails at £1.99 for an 80g bag. Issue 23 August 2015

Snack Review EDITOR’S

PICK

Mackies

Mackie’s Crisps was founded in 2009 as a joint venture between third generation Perthshire potato farmers, the Taylor family, and Mackie’s of Scotland Ltd, an Aberdeenshire-based family business renowned for their luxury ice cream. Mackie’s Crisps are made in Scotland with the best varieties of crisping potatoes. The company take great pride in their unique gentle cooking method which ensures a great crunch, fresh potato taste and dry texture.

Scrubbys

The core Mackie’s Crisps range consists of nine flavours; these include traditional flavours, such as Sea Salt and Mature Cheddar & Onion, as well as Scottish Speciality varieties, such as Haggis &

Scrubbys Gold Star Great Taste Award Winning Crisps have 30% less fat & 18% less calories than standard fried vegetable crisps, they are also UK Approved Gluten Free and Vegan/Vegetarian Friendly. Scrubbys was born through passion & desire to bring a healthier crisp to market without compromising taste. Scrubbys aim is to continue innovating great tasting, gluten free, healthier for you snacks, building the brand to be recognised and chosen for these reasons. They have 3 new lines launching this month and are currently available in the FreeFrom sections of many retailers.

Scrubbys – Parsnip Crisps with Chilli and Lime Zing Parsnip crisps seem to be everywhere at the moment and getting these root vegetable treats right can be tricky. Scrubbys have outdone themselves and indeed the rest of the root vegetable market here. Adding Chilli and lime to the crisps gives a really fresh flavour and the way they are lightly cooked gives them a really nice bite. These are suitable to many markets and such is their versatility they just had to be the Editor’s Pick. For those looking to add something different to their retail space these are a must.

Tyrrells Since its creation in 2002, Tyrrells has grown to become one of the UK’s best loved premium potato crisp brands. Tyrrells crisps recently scooped a Queens Award for Enterprise, and are the proud holder of over 64 gold Great Taste Awards, more than any other premium crisp producer.

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Tyrrells are proud of their English heritage, and only use potatoes grown locally in Herefordshire. These potatoes are hand cooked in small batches, thick cut and with the skin on, to deliver a rich flavour and a satisfying crunch. The Tyrrells portfolio also includes vegetable crisps, apple crisps, ‘Furrows’ Crinkle Cut Crisps, TorTyrrells Tortillas, Poshcorn, Tyrrells ‘Alternatives’

Tyrrells – Summer Butter and Mint Tyrrells have long been associated with the premium crisp market and with a wave of smaller independent companies knocking on their door, they’ve had to up their game. New flavours can take time to perfect and the Butter & Mint that they’ve just released was worth it. This is a great crisp with a nice bite and a great flavour. The taste harks back to a simple jacket potato but this is anything but. We can see this being a big seller and with an RRP of just £0.85 for 40g is should fly out the door.

Cracked Black Pepper flavour. The core range is available in 150g sharing packs as well as 40g impulse packs for Food-toGo. More recently Mackie’s Crisps have launched a range of Ridge Cut crisps, comprising six additional flavour varieties.

Mackies – Haggis & Cracked Black Pepper If you’re going to have crisps from Scotland then there can be no other choice than to buy the Haggis crisps made by Mackies, these are good, honest snacks, full of flavour and great to eat. The crisps are all pretty uniform in size and really hold their crunch well. The flavours are baked in and they are definitely one that you would go back to time and time again. Repeat customers will snap these up and who can blame them.

Snack Review QUICKBITE

PICK

Fruit Heroes The team behind Fruit Heroes have dedicated themselves to creating products that have natural and healthy ingredients at their heart, and find their products as an interesting addition to the food-to-go market. Fruit Heroes fruit bars are a delicious snack, which celebrate the fresh flavours and goodness of fruit. They can count as one of your “five a day”, proving that snacks and treats can be sweet and satisfying but also part of a balanced diet. Created using only the finest ingredients, to offer a unique range, which is full of variety and flavour that’s tempting to all – not just kids! The bars come in four flavours: Strawberry, Blackcurrant, Banana and Apple & Raspberry.

Fruit Heroes – Apple & Raspberry Fruit Bar These 20g fruit bars are really versatile, when purchased in retail they can be a great lunchbox filler for children and can be used in home baking but the truth is they are a great way to get one of your five a day and taste fresh thanks to the lack of preservatives. The Apple & Raspberry bar was a particular favourite and at 20g was a nice portion size. A perfect treat to keep hungry kids happy on the go. RRP £0.45 per bar

Freshers Foods The UK’s increasing appetite for different tastes is reflected in three new flavours of traditional favourite pork scratchings developed by top snack food company Openshaws of Lancashire. Freshers Foods are rolling out three big new flavours targeting all snack food connoisseurs The triple whammy of pork is served up under the “Openshaws - Gastro” banner, includes: Black Pudding flavour Pork Scratchings, BBQ Pulled Pork flavour Crackling and Cumberland Sausage flavour Pork Crunch. Managing Director David, Openshaw who has been in the snack food business for over 40 years is predicting a big and tasty future for this new range.

Freshers Foods – Openshaw’s Black Pudding Scratchings

Scott Farms Scott Farms is the largest importer of sweet potatoes into Europe and cooks all its chips here in the UK, so it is able to deliver traceability, provenance and freshness. The farm, which has been in the Scott family for over four generations, launched its eponymous award-winning orange variety of sweet potato crisps nationally in the UK last year and has already seen strong sales in both independent retailers and overseas. The familiar sweetness of the orange variety, when eaten alongside the rich earthy tones of the purple chips and the delicate taste of the little known white variety, create a delicious contrast and eating experience

Like a fry-up in a bag these pork scratchings are a taste sensation. The earthy taste of the black pudding really comes through and the scratchings are tasty and easy to eat. The 45g bags are nearly 50% protein and are full of flavour. These are a welcome addition to the market and offer something different in the scratching market.

Scott Farms – Sweet Potato Chips Sweet potato is really on trend at the moment and with many of the larger crisp companies keen to focus on vegetable or alternate crisps it can be a difficult market to enter. Scott Farms have really pulled it off however with their Orange, Purple & White Sweet Potato

Chips. These vibrantly coloured sweet potato slices are hand cooked in the skin to lock in all of the great taste. For those looking to sell something a little different to their lunch time customers, an RRP of £0.99 for a 40g bag of these could be the answer. Issue 23 August 2015

Snack Review Corkers

Made with potatoes unearthed from the rich soil of the fenlands, twice cooked for double enjoyment and naturally flavoured with flair, these quintessentially British crisps are true Corkers. What makes Corkers crisps so special is the fact they are made from delicious Natural potatoes, grown in the black, peaty fenland soil of Cambridgeshire, which give the crisps a unique crunch and makes them perfect for frying. Not only are the potatoes grown on the family farm but it’s also here that they are hand-cooked.

Black Country Snacks Black Country Snacks, are a manufacturer of Pork Scratchings and Pork Crunch products based in Walsall (The Heart of the Black Country). They have been producing a high quality products within the Black Country for over 30 years and during this time the Pork Scratching has gone from being a local delicacy to a nationwide favourite. Pork Scratchings are now becoming the number 1 snack in public houses across the UK, especially with Real Ale taking a more prominent step back in to local pubs. They have also found a massive growth in the retail sector with most now stocking several weight and flavour options. Their range compliments both areas with many now stocking their products.

Black Country Snacks – Alf Turner Dragon’s Fury These scratchings are the collaboration of two great businesses, Black County Snacks, who as the name suggests are from the midlands and Aldershot- based butcher, Alf Turner. The Dragon’s Fury Crackling is a premium chilli flavoured product. The spice works really well with the salty taste of the crackling and it’s no surprise that such a good product was snapped up on the hit show Dragon’s Den. You’ll definitely do no wrong if you start selling these! The 50g bags come with the promise to make a donation to Help for Heroes for every bag sold and have an RRP of £0.99.

Oloves Currently producing and selling olives in over 14 international countries, OLOVES are making waves from their seaside HQ in Shoreham-By-Sea. OLOVES’ award winning 30

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You can pick your packet from seven bold British flavours, each featuring top quality, all-natural ingredients and cooked in fresh sunflower oil. Look out for classic combinations such as Pork Sausage and English Mustard, along with unique offerings such as Duck and Hoisin Sauce.

Corkers – Gressingham Duck and Hoisin Sauce When it comes to making the most of unusual flavour combinations the Corkers are some of the best in the business. These Gressingham Duck and Hoisin Sauce crisps were fantastic and taste just as described, the earthy, woody flavour of the duck really came through and these would be a very wise product to stock for those retailers looking to offer something slightly different or a little more premium, there is a really nice crunch to these crisps. The 40g bags of Corkers come with an RRP of £0.80 and are well worth the money for retailers and consumers alike.

snack pouches began seven years ago, in the local delis and cafes along the South Coast. These zingy bags pack a mere 50 calories, huge amounts of vitamin E, and are gluten, dairy, wheat and nut free. Also awarded Star K Kosher certification, this means they are suitable for vegans, vegetarians, coeliacs and lovers of clean and healthy diets alike! 100% natural, 0% nonsense. Stone free, liquid free and in four fab flavours, these little bags ooze a lot of loveliness, fuss free!

Oloves – Lemon and Rosemary These could be some of the best new products on the market in terms of food to go, the natural, green, pitted olives come in a handy pouch and aren’t greasy to the touch. There are at least 10 in every sachet and it makes a refreshing change to buying a whole pot of olives which was previously the case. The rosemary was a lovely addition and the lemon flavour really lingered to cut through the oil of the olive, really fresh, really tasty. RRP £0.89 per 30g pouch.

Urban Fruit Made with 100% fruit that’s been hand-picked in season and gently baked, packs of Urban Fruit contain no sulphites, sugars or nasty concentrates, making them a delicious and nutritious snack.

Snack Review Real Pork Crackling Co Formerly known as Green Top Snacks the Real Pork Crackling Company are now one of Europe’s largest producers of high quality pork scratchings. Starting out in a small butchers shop, making the snacks for a local pub it seems scarcely believable that the company now produces 8 tonnes worth of scratchings and crackling every week, but that is a testament to the quality. The scratchings are of such a high quality that

they can be found in Marks and Spencer and Fortnum and Mason as well as in quick service locations. Stocking these will really add to your sales.

The Real Pork Crackling Co – Pork Crackling There has been much stigma over pork crackling and similar products over the years but there is a trend to making them more of a health food due to their high protein count. These sorts of products regularly feature in fitness magazines alongside beef jerky and a great source of energy. The original pork crackling we tried was crunchy, salty and had an all-round good flavour. It didn’t leave a fatty film in the mouth and is some of the best pork crackling available to the public. Strong branding makes this product stand out and it is sure to be a big seller.

Whitworths

Easy to find on the high street, and available in a variety of flavours including ‘Tremendously Tropical’ (Mango, Pineapple, Banana and baked Coconut), ‘Magnificent Mango’, ‘Smashing Strawberry’, ‘Perfect Pineapple’, ‘Superberry Blueberry & Blackcurrant’, ‘Awesome Apple & Pear’, ‘Brilliant Banana’ and ‘Cheeky Cherry’, there’s something to suit every taste. Urban Fruit comes in two sizes; 100g/90g packs that are perfect for sharing or 35g snack packs that are great for munching on the move.

Urban Fruit Strawberry Pieces This 90g pouch is a great way to boost your energy and to fill you up. The gently baked fruit retains all of its flavour and the Strawberry Pieces were rather tasty. The fruit ticks one of the ‘five-a-day’ boxes and is still juicy and succulent whilst easier and cleaner to eat on the move. This could be the start of a big trend in the food to go market and we really like it. RRP £1.00 for 90g.

The leading manufacturer’s Shot range offers a series of under 100 calories snacks to fill a gap between meals, and its convenient skinny packaging makes each product easy to slip into a handbag, pocket or in a desk drawer. Recently redesigned to highlight calorie content for the health-conscious consumer, the range boasts eight varieties, four of which were launched at lunch! 2014; Fruity Biscuit, Orange & Chocolate Seed, Berry & White Chocolate and Toffee Pecan.

Whitworths – Berry and White Chocolate Shot For those looking to move away from crisps and popcorn at lunchtime then it could be worth turning to these excellent products from Whitworth’s. The ‘Shots’ come in range of flavours and are ideal for snacking, with a mix of nuts and fruit they are a tasty addition to lunch and our favourite was the naughty but nice Berry and White Chocolate shot. This is a healthy sweet treat with lots of flavour and with only 92Kcals for 25g and at an RRP of £0.59 there’s a lot going for them. Issue 23 August 2015

Menu ideas

Juices, Smoothies & Milkshakes With the summer now in full swing many in the industry will have noticed a strong transition between the sales of hot beverages to cold drinks

The cold drinks market therefore is a key area for all operators in the industry to target, and making sure that you are up to date with the latest trends is vital. It is also important to make sure that you have the correct equipment and that you are stocking the right product lines or ingredients.

that orange is by far the most popular juice variety offered at restaurants, especially during breakfast. Statistics from market analysts Datassential, show orange juice on the menu at nearly 90% of all food-to-go outlets. This is followed by apple (62 percent) and cranberry (34 percent).

Trends

But various bottled juice blends can deliver exotic fruits, including kiwi and pomegranate, to limited-service menus.

Without question the biggest trend in the drinks market is the rise of healthy drinks and smoothies. The phrase ‘Juicing’ is often batted around and it is vital for all operators in the sector to follow this trend. There is a wide range healthy products on the market and there are many fruit and vegetable juice options. Businesses in the UK can also benefit from stocking a range of flavored waters and low-calorie juice drinks too. These items lend themselves well to the market and can expand a quick service outlets, beverage menu. In terms of popularity it is not surprising 32

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“There is clearly a trend toward more innovative and less common juice flavors,” says Maeve Webster, Datassential’s director of research. Growth in vegetable juices, which are regularly served at juice bars, is “certainly indicative of consumers’ increased interest in better-for-you options and their increased willingness to experiment” with new items, she adds. The concept of blending fruit, vegetables, nuts, seeds and berries into smoothies is big business and making sure that you

are set up to offer these products could increase your spend per head. When it comes to adding flavour to a smoothie one of the biggest trends is to add coconut water or a flavoured milk such as almond milk, this allows for menu variety.

Menu ideas Flavours When it comes to flavours, it can be a bit difficult to know which stock is the best option for dressing up your menu, there’s a lot of choice out there but which are the most versatile and won’t sit on the shelf to go unnoticed. This is where companies such as Sweetbird can help. Sweetbird Smoothies has eight flavours to choose from; Banana, Mango, Mango & Passionfruit, Peach, Raspberry & Blackcurrant, Strawberry and Strawberry & Banana. To Make Sweetbird Smoothies is super simple; just pour over ice and blend for consistently smooth and delicious smoothies every time- it’s the perfect option for businesses that don’t run a dedicated smoothie operation to include ice blended drinks on their menu. The 7 flavours can be mixed together to create your own unique, signature drinks, and that’s’ before you start mixing with syrups & frappé powders! The Sweetbird syrup range has 48 different flavours to choose from that are perfect for blending with you smoothies and frappés; all you need is 2 pumps to add to your mixture to make delicious signature drinks for your menu. Zuma Yogurt frappés are the go-to solution for businesses that want to include ice blended drinks alongside their menu items, but also want a tasty alternative from your standard mixes. With

a recent development that sees the yogurt frappe now available in 2kg tins, it’s the ideal time to invest in your new staple menu item without having to worry about fresh stock or allocating fridge space. When you add yogurt frappé to your menu you give your customers more variety. Mixing this frappé powder with smoothies, syrups and sauces creates unique signature drinks for your menu that are flavoursome whichever way you decide to serve. All you need is ice, milk and one scoop of Zuma’s Yogurt Frappé powder, blend and you’re done - a creamy blend of goodness with a tangy edge that your customers will love.

Equipment An easy way for cafes and snack bars to capture the health market is to offer pure fruit or vegetable juice as a menu option. The taste and the nutritional benefits make it a popular choice. As well as being a premium product, freshly prepared juice is a particularly good source of vitamins and minerals. Juicers, blenders and drinks mixers, such as FEM’s Hamilton Beach range, enable coffee shops to offer a wider range of beverages, such as fresh juices, milkshakes and iced coffees. As well as for producing perfect drinks, blenders can double up to be used to speed up food prep.

There are both manual and electronic juicers available. Manual models are ideal for smaller venues wanting a low cost, reliable way of beginning to offer juices. For bigger establishments, or for catering with a higher demand, a heavy-duty electric juicer is better. Electric-powered juicers allow operators to quickly extract the maximum juice from the fruit, with minimum effort. It is important to purchase a juicer that is easy to clean and that has acid-resistant finish to prolong the lifespan of the unit.

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Menu ideas Other important considerations are how much noise the unit makes, how the juice is transported to glasses or containers and if it has safety shut-off switches. Mark Hogan, marketing and sales manager of Foodservice Equipment Marketing (FEM) said: “Freshly made smoothies command premium prices and are very popular with the customer who perceives them as healthy options. Many establishments think that making smoothies is a time consuming practice. However with a good quality blender, smoothies can be quickly mixed up and served.”

Ice For a ready supply of ice, most bars will need an ice machine. If you are crushing ice cubes to use in smoothies or milkshakes, then a specialist ice crusher is the best solution. The latest back-bar icemakers are designed to produce large amounts of ice without taking up too much space. Cocktails, shorts and soft drinks all look and taste better when served in quality glasses with a generous amount of crystal clear, long-lasting ice. There are now icemakers that are built to cope with the fluctuating temperatures experienced back bar during a long serving period, their adaptive cycle control fine tunes the machine functions for best performance and top quality ice cubes at all times.

Many establishments use two types of ice – cubes for drinks and flake for cocktails, smoothies or food display. In the past this has meant two ice machines and two ice storage bins, but now Hubbard Systems has launched the Ice Duo, a combined system that links an ice cuber and an ice flaker, in a single, space-saving unit. Before you fit an ice machine, consider where it will go and what services it will need. All ice machines (except very tiny ones) need plumbing in to water and

waste. They will almost certainly need a water filter, too, to protect them from limescale build up. Filters last around six months and are easy to replace. All ice machines need to be installed with a drain air gap to ensure that there is no risk of the ice being contaminated by backed up drains. Based on how and where the ice machine is installed, it may need a pump, often referred to as a condensate pump. This is to pump waste water from the bottom of the machine to the drains – it is essential if the machine is lower than the drain. An easy option with a self-contained ice maker is the Scotsman EC Fit, a machine with a pump built in. If you do chose a machine that needs an external pump, bear in mind that you will also need a second power supply to run it. Choose models with practical features that make life easier. For example, when it comes to a back bar ice maker with an integral storage bin, you should be looking for half the capacity as storage. In other words, for a machine that makes 40kg of ice per day you should have ice storage for around 20kg. This helps cope with peak demand.

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Business profile

ÜGOT - Health food cafe The culinary landscape has seen much change over the years and consumers now appear to be taking on the warnings of health experts by making an active decision to purchase healthier foods and lighter lunches This has had a noticeable effect on many of those independent businesses in the industry but it has also created a few positive opportunities. One such entrepreneur is Joe Carnell who saw a gap in the market for a café that prided themselves on serving

healthy, nutritious food to the busy public. As a result Ugot was born and now operates out of two of the UK’s busiest railway stations (outside London), York and Newcastle. Here is their story. “Ugot was really born from frustration

at the lack of decent food eateries on the high-street, and at times debilitating gluten intolerance.’ says Joe. “Founded by myself and Jamal Edwards, the master mind behind urban music channel SBTV we wanted to open somewhere that catered for all diets and Issue 23 August 2015

Business profile provided healthy options for the public at all times of the day. “Our ethos is to, ‘Live Fresh’. This applies to our customers and also to ourselves. “Obviously we are a healthy eatery so living fresh in that sense comes from eating clean. But for us, ‘Live Fresh’ is simply the way of life we lead. From the clothes we wear to the choices each of us make and the way we treat others for example. “Ugot’s core mission is to create a lifestyle if you will, to set a good example. It’s not for a specific age grouvp; just young minded people.” With an eager eye for an opportunity Joe and Jamal quickly picked out train stations as the ideal locations for their first sites with high footfall and a real emphasis on serving quick, convenient and nutritious food-to-go to those that are passing buy. There is also a real opportunity at sites likes these to build up repeat business something that they

Issue 23 August 2015

have seen since opening. Having highlighted the station locations as the building blocks of the brand Joe tells us that there are also ambitious city centre plans in the pipeline.

who are incredibly passionate. “Whether I work with Yorkshire lasses or Geordie guys, their energy is amazing and we want to take that to the high streets.”

He said: “We are busting onto the highstreet, and you’ll find us in the centre of Newcastle and Harrogate by the end of October. Its exciting times.

Going back to the flagship store in York, Joe tells us: “Ugot’s first site opened in October 2013 at York Railway Station, service point to Britain’s ‘Most Beautiful City’.

“Cities in the North have such an incredible energy, which matches the vibe of Ugot as well as all of our staff

“We believed this was an ideal site to launch a startup independent business.

Business profile

“We stumbled upon a site in York station that previously had stood unused for 10 years. I approached the station manager and propositioned that if we could open in three weeks, could we have it. Luckily for us they agreed and we got to work. Dawn till dusk for three weeks!” From those early mornings and late nights a really successful café was born and the second site soon followed, the team of 20 dedicated staff in-store and at head office work tirelessly to bring about their ethos and ideas to the public. Joe commented: “Our ethos is very much reflected in the walls and furniture of our stores. “As mentioned earlier, live fresh is an entire ideal and lifestyle. It is reflected across all aspects of the company, including our sites. “I have never been one to over complicate things, so our stores are simple and uncluttered. “The public response has been fantastic, which is always nice, especially when it’s very much suited to my own taste! Any age can enjoy our stores from food to the aesthetics of the place.

“We’re only small, our Newcastle station sits around 15 and York Station 5, but the nature of the sites means people only spend around 3 minutes with us, it’s all food to go.”

mindset and launching innovate products and stores that embody what a fresh lifestyle is, that’s the plan, so make sure you keep your eyes peeled and your outlook healthy.

The menu at Ugot brings together the teams love of locally-sourced, seasonal food, which stays clear of food products high in calories. They believe the best foods are full of natural goodness and taste better for it. This ties in with the company mission, where Joe and his team believe food has the power to connect people. Ugot treat their suppliers, farmers, employees and loyal customers all the same and see them as part of the family. They celebrate the local food champions and the benefits of their produce and say that their biggest supplier is the planet. This eco-minded business are currently working on 100% recycled packaging that is compostable too. They believe that a business is only as good as its community, and they like to give back. So what next? Well Joe jokes: “world domination” but really expansion and educating the public of living a clean lifestyle is the aim. Creating the right Issue 23 August 2015

Menu ideas

Sandwiches and Wraps When it comes to lunch, sandwiches and wraps still remain the nation’s favourite food-to-go dish The ease and convenience of these products is a huge factor and over the years the choice has grown. There is even a been a swing towards the street food sector with market data showing that sandwiches, wraps and burritos (22%) top the list of popular street food choices, placing sandwiches as a firm favourite with consumers for their lunch. Eimear Owens, Country Sales Manager UK&Ireland for Santa Maria Foodservice said: “With 81% of consumers choosing to eat street food or grab-and-go items for lunch, offering street food specials at lunchtime can help operators attract new customers. “It’s easy to give diners the choice of cuisines and flavours they want by simply introducing a different street food inspired sandwich or wrap each day. 38

Issue 23 August 2015

Breads

Many bakers would argue that it is the bread that makes the sandwich and with that in mind it is really interesting to see that the consumer demand for artisan bread is growing, According to a food and drink analysts working with research group Mintel, the latest Bread and Baked Goods report has seen a rise in the speciality bread market. Heidi Lanschützer who works with the group said that consumers seek out artisan goods “for the fact that they offer expertise, sensation, a personal touch or even an opportunity to express our individuality”. The report revealed consumers were switching to artisan bread offerings over

pre-packed bread and analysed bread consumption in Britain over the past five years. The findings showed that pre-packed bread experienced only 2% growth in value terms whereas speciality bread, such as, wraps, bagels and pittas, grew strongly by an estimated 8% and 9% respectively in value terms. Mintel stated it expected the bread and baked goods market to grow by around 24% in value terms by 2018, reaching a total of £4.8bn. Operators are using various baking styles, ingredients, tastes, and textures— along with assorted sizes and shapes— to differentiate themselves from their competitors. Bread trends that quickserve chefs and menu developers are

Menu ideas following, including creating artisan varieties, using whole and multiple grains, rolling out healthier products, and offering breads derived from other cultures. Heidi added: “Given the maturity of the bread and baked goods market, with penetration standing at almost 100% for bread and over 80% for baked goods and usage frequency being high, potential for growth in volume terms is arguably limited. “Value sales, on the other hand, continue to be fuelled by the rising prices of wheat, which have at least partially been passed on to consumers, as well as by consumers’ growing interest in higher-priced bread alternatives, such as bagels, wraps and pittas.” The analyst said that, over the next 12 months, Mintel expects value to continue to outpace volume growth in the UK bread and baked goods market. So whether they’re traditional breads, buns, tortillas, bagels, pitas, or flatbreads,

these carriers are filling the sandwich needs of a wide variety of consumers.

Fillings Chicken is the most featured protein on sandwiches and wraps, at 83% and 80% respectively, according to recent research by Food Genius so it is no surprise that so many companies are tailoring their products especially for the sandwich and food-to-go markets. One such company is Meadow Vale Foods who have created a range of products and menu ideas to help you make your lunch items stand out. They offer a wide range of Cooked Sliced Chicken Breast Meat, available in a variety of flavours including Cajun, Tikka and Chinese Chicken and all of which are pre-cooked and ready to use. The convenience of these allows operators the chance to concentrate on serving at busy lunch periods as the work has already been done.

For those looking at serving a hot sandwich then look no further than Meadow Vale’s Chicken Mini Fillet range. These products have long been a favourite of the sandwich makers. Made from the best part of the breast these inner fillets deliver on texture, appearance and flavour and are best served in a baguette or wrap. They are however versatile enough for pitta and chunky sliced bread and come in four great flavours, Hot & Spicy, Southern Fried, Battered and Breaded. As an innovative company and one of the leaders in the poultry market, Meadow Vale constantly identify market trends and look at how they can incorporate their products. With flatbreads such a big trend at the moment, one of the most popular menu ideas that Meadow Vale customers have taken on board is using whole chicken skewers as a filler. Taking one of the Meadow Vale Chicken Tikka Skewers and pairing this with lettuce, cucumber and mint raita inside a flatbread give

Issue 23 August 2015

Menu ideas

the customer a great tasting and aesthetically pleasing alternative. The Chicken Tikka Skewers are premarinated with a deep tikka flavour and are fully cooked meaning that all the caterer has to do is heat them straight through from frozen. This can be done in a number of ways and with a variety of appliances including ovens, grills, microwaves, barbecues or fryers. The product can also be thawed and served as a cold menu choice. This convenience and versatility makes them the perfect product for any operator and any size of business. Other interesting trends in the sandwich market are: â&#x20AC;˘A fter chicken, pork is the second most featured protein in sandwiches and wraps. â&#x20AC;˘M ustard (honey and Dijon varieties) is only the third leading sauce found in sandwiches and wraps. 40

Issue 23 August 2015

Sliced & Grated

Cheese

GRH have been packing cheese for over 20 years at our state of the art packing facility on the outskirts of Snowdonia National Park ➤ All cheese is selected for flavour, consistency & functionality. ➤ Varieties include Mild & Mature Cheddar, Mozzarella, Monterey Jack, Emmental, Edam, Gouda & our popular additives which include Hot & Spicy & Oakwood Smokey. ➤ Grated cheese is packed in various pack sizes to suit your needs. ➤ Our sliced cheese is shingle packed into tray with sizes to suit your requirements.

GRH Food Company Ltd | 01766 810062 sales@grhltd.co.uk | www.grhfood.co.uk

Issue 23 August 2015

Menu ideas

• Pita, ciabatta and focaccia bread represent the specialty and flat breads most commonly found in sandwiches.

Jalapeños or add Santa Maria Chipotle sauce to pulled pork – both fillings are great served in a wrap.

Flavours

The open sandwich is commonplace in Scandinavian countries - and over the past few months, London has become the latest city to embrace this type of sandwich in cafés, pubs and restaurants. Think open sandwiches with toppings such as prawns complemented with the finest spices, such as Santa Maria Wasabi & Sesame, mayo, dill and egg on chia black bread. Or add freshly ground Santa Maria Tellicherry Black Pepper on an open salmon sandwich or add it to tomato and mozzarella on sourdough for open sandwiches that are bursting with flavour.

Using spices that you wouldn’t normally expect to see can help differentiate a menu from the competition. Try hot brisket with Santa Maria Smoked Paprika and Santa Maria Bourbon BBQ sauce served in chunky sliced bread. Or use Santa Maria Paneng Red Curry Spice Mix to season prawns and noodles which work well served in a wrap. With a simple change of seasoning or sauce you can update your menu quickly and cost-effectively to tap into the demand for Mexican hand-held snacks, the most popular street food cuisine. Try spicing up chicken with Santa Maria Mexican Hot Sauce and adding sliced 42

Issue 23 August 2015

Gluten Free One of the common problems that those suffering from Coeliac disease face is

the lack of choice when it comes to gluten free lunches. At present there are very few products on the market that cater for those with the condition and this leaves a huge potential market untapped. Celebrity chef and Coeliac ambassador, Phil Vickery spoke about the problems faced by those with the condition and said: “There aren’t many gluten free sandwiches on the market and the only real choices in terms of snacks are crisps and fruit. “This means that there is a growing number of people that are affected by menu choices and are ultimately going elsewhere. “If you can add product to your menu and use gluten free flours and breads then there is a substantial revenue stream that can be opened up.”

Top 10 Sandwich facts The sandwich is named after John Montagu, the 4th Earl of Sandwich, who started a craze for eating beef between two slices of toast Around 12 billion sandwiches are eaten every year in the UK

£2.8 billion

billion The British sandwich market bought ‘on the go’ is currently worth £2.8 billion

In the last year 1.69 billion sandwiches were sold ‘on the go’, at an average price of £1.66

62%

£1.66 average price

Over 62% of the population buy a sandwich at least once a year

Over 19.7% of sandwiches are bought in work (work canteens and staff shops etc)

19.7%

The most expensive place to buy a sandwich is London - £1.83 versus a national average of £1.66 Wraps account for 4% of total sandwich sales, baguettes for 10%

One third of the market value is accounted for by 25-34 year olds

Over 30% of all sandwiches sold have chicken as a filling and six chicken sandwiches are eaten every second

Issue 23 August 2015

Design inspirations

Joe’s Southern Kitchen fried chicken with a twist

Fried chicken is one of the biggest trends in the UK at the moment and when it comes to the quick service and food-to-go markets making sure that you get it right is key for business success One such place that is radicalising the on-trend dish is Joe’s Southern Kitchen with their Covent Garden and Kentish Town, locations in London. This month we spoke to General Manager of Joe’s Southern Kitchen, Max Fox-Andrews about the history and design of the business as well as their ethos and plans for the future.

Good afternoon Max, so, tell us a little bit about the business? “Having launched in Covent Garden on the 4th July 2013, Joe’s Southern Kitchen’s food and cocktails, inspired 44

Issue 23 August 2015

by the American South and served up in a fun & unpretentious atmosphere, has been a huge hit with Londoners. “With Kentish Town’s growing reputation as a gastronomic hub, Joe’s Southern Kitchen & Bar has been a welcome addition to this thriving area and offers something completely different, we’re becoming very famous for our fried chicken in the city.’

What is the ethos of the company? “The company has a great family feel from the top to bottom this reflects over to our employees in each venue which

enables each business to provide its own sort of personality. “In 3 words its fun, dynamic and innovative.”

How many locations are there? “We have 2 locations for Joe’s Southern Kitchen - Covent Garden & Kentish Town. “We are however part of a larger group (Maxwell’s) but each unit is an individual location with an individual feel, they all cater for very different groups of people and tastes but always with the emphasis on quality and value.

Design inspirations “We have 11 sites in total for the group (including Joe’s): Maxwell’s Covent Garden, Roadhouse, Sticky Fingers, Maxwell’s Oxford, Cafe de Paris, Pj’s Bar and Grill, Palm Court Brasserie, Boulevard Brasserie and Guanabara.”

Where are they based? “The majority are concentrated around Covent Garden however we have restaurants in Kensington, Chelsea, Oxford and Kentish Town of course! “London is a very dynamic place and it is an area where you can make several different things work, the response to all of the restaurants has been great especially here.”

Why did you decide to go with this style of shop fit for Joe’s?

What sets you aside from other similar restaurants in your area?

“We felt that at the Kentish Town site this sort of interior was current with what people wanted so we designed it similar to Covent Garden but also differently in its own way as we like to think we are a brand not a chain.”

“I think our food and service, whilst there are other restaurants doing similar things no-one seems to be able to provide consistently succulent fried chicken and the high standards of service that we provide here.”

What has the public response been like to the design?

How many can you accommodate?

“The public response has been great I think because we were the first of its kind in the area and people loved the change from Kentish Canteen to Joe’s so people were very excited about us joining the neighbourhood especially with a brand new interior.”

“We have 114 covers (including outside) which keeps our staff (77 across two sites) very busy.”

How would you describe your menu? “The menu features many of the favourites from the original venue, but the main focus is the venue’s signature recipe, Sweet Tea Brined Fried Chicken with Lemon Salt & Tabasco Honey. “Alongside our signature chicken, the menu includes our famous Beef Short Rib and Southern favourites like Devilled Eggs, Mac ‘n’ Cheese and gooey Corn Spoon Bread. “Breakfast and brunch will also have a big focus and will feature American breakfast favourites that have been given the Joe’s treatment. As always, Joe’s dishes are designed for sharing with friends, getting your fingers dirty and your face sticky.

Issue 23 August 2015

Design inspirations So what’s the most popular dish on the menu then? “Without question it’s the fried chicken, we sell around 300 portions a week it almost doubles any other dish we sell. It’s the best chicken in town just not if you’re dieting!”

It seems like a very exciting time, so what are your plans moving forward? “You’re right it is a very exciting period for us and we are looking to constantly grow but never at the expense of our ethos or the quality of our food and service. “We aim to have two further restaurants by 2016. We are continually looking for new sites to take over which have a good location and a reasonable rent.

Issue 23 August 2015

“The key is that we remain a brand and not a chain so in terms of design we are always willing to look at how best to design a place so that we fit in with the community and it’s not hard in such a diverse city like this. “Whilst we wish to focus all over London I have a feeling that our next venue will be in South London.”

What is your busiest time of the day? “The evening is very busy pretty much every night, but also our Thursday and Friday lunches have started to pick up especially on Friday as we do half price fried chicken between Midday and 1pm we call it ‘Fried Chicken Friday’.” Joe’s Southern Kitchen can be found at 300 Kentish Town Rd, Kentish Town, London, NW5 2TG

Equipment focus

Beverage equipment

Ensuring that you have the correct beverage equipment to deal with demand is vital and there are a number of considerations to make. Is the product suitable? Can it cope with demand? Is it versatile enough to make multiple products? How much maintenance does it require? Is it quick and easy to operate? Issue 23 August 2015

Equipment focus Taking these points on board and looking to give you the answers you need we have spent the last few weeks talking to industry experts to get their views on everything from water boilers to coffee machines. In the world of quick service, water boilers are becoming an ever more popular appliance for cafes. Recently Glen Dimplex Professional Appliances has launched a range of innovative gas powered water boilers which combine flexibility, portability and consistency for all outdoor events. The Burco brand has been synonymous with quality water boilers such as the iconic tea ‘urn’ for more than 50 years, producing appliances built on reliability and consistency in manufacturing. The new Gas Water Boiler range is manufactured in the UK has a simple and sleek design for easy usage and a large capacity available in either the Standard or Deluxe models.

Designed with the individual operator’s outdoor requirements in mind, the range is robustly constructed from stainless steel making it ideal for all events. No external electrical connection is required; rather a standard LPG gas cylinder connection ensures complete flexibility and portability at all time. In addition the range features a number of unique, patented features including Burco’s locking tap design, which allows the operator to switch from constant to user controlled flow, the boilers are able to handle even the busiest of events. For enhanced efficiency and the utmost in safety, both the standard and deluxe models have dual wall technology which not only maintains water temperature over a longer period but also ensures the external surface remains at a cooler temperature if accidentally touched by an operator and ensure ease of mobility at all times. A safety flame supervision device is fitted on both models, while the deluxe model features the latest Piezo ignition system and securable feet for fixed installation so that the operator can place the product on uneven ground or fix to a stable structure for transportation or use. The upkeep of the Gas Water Boilers should be maintained to ensure that the maximum quality of the product is reached. Thanks to their flat interiors, cleaning and descaling is made easy making continued maintenance quick and simple. For added peace of mind Burco’s products are built to the highest standards and include a three year parts and one year labour warranty. Backed by the company’s extensive national network of highly qualified, experienced service engineers, operators can be sure their products will be ready when most needed. The recession meant that a lot of operators have spent the last few years spending a good deal of money on repairing existing equipment rather than purchasing a replacement. But

Issue 23 August 2015

now, with the economy beginning to grow, they are starting to buy new again. However, the buying criteria have most definitely changed. If the recession did any good at all it was perhaps to highlight the high costs involved in repairing and maintaining poor quality equipment because when it comes to buying new we are certainly seeing more of our customers showing an interest in whole life costs. In the case of water boilers this means factors such as warranty length, in-built filtration and other features for which they might pay a little more but which will ultimately extend the life of the unit as well as maintaining its operating efficiency. Indeed, filtration is becoming an increasingly important part of the purchasing decision for many customers. Many machines now have built-in filtration but the quality varies. For example, there are machines that have filters that need changing after 3,000 litres whereas the filters on our machines are good for up to 13,500 litres. So, although the rival machine might be cheaper to buy, it will get through as many as four filters for every one of ours which means that when you take into account the cost of the replacement filter and the labour to fit it the whole life cost is actually greater. This is a good reason why the person responsible for the cost of maintaining the equipment should be involved in the purchasing decision. Talking of filters and water, we spoke to the experts at BRITA Professional.

Equipment focus Water is responsible for 70% of beverage machine breakdowns in the UK and affects the look, smell and taste of coffee, which is why it is so important to any operator serving hot beverages. Miles Dawson, Sales Director, BRITA Professional, tells us how easy it is to get started and ensure the best water for your coffee. Five steps to effective water filtration: • Test your local water - The composition of tap water varies depending on where you are in the UK, but all operators will benefit from water filtration whatever type of water you have. Even in soft water or gypsum areas, BRITA water filters regulate the composition of your water to optimise it for your coffee. So, before a water filter is installed, our engineers use a simple test to identify what’s in your local water which allows us to understand what filtration solution you require.

•S elect the correct filter - There’s no ‘one size fits all’ answer to water filtration, which is why we provide a range of filters, with varying capacities and technology. The type and size of filter you need depends on both the composition of your water and the amount of water that needs to be filtered. So, we use the water test and estimate your water usage before recommending the right filter. • I nstalling the filter - The filter itself is quick to install, so there is minimal disruption to your business. Our filters are designed so they can be used both vertically and horizontally, wherever space permits, meaning they don’t take up valuable space. And, once in place, our standard filter head means it only takes seconds to replace the filter cartridge when it’s time for an exchange. •S et the bypass - Once installed, the bypass on the filter needs to be set

correctly. This is set to match the composition of your water identified in the test. The bypass will create the optimum balance of minerals and level of carbonate hardness in your filtered water to achieve machine protection and enhanced taste. •E xchanging on time - What’s really key to water filtration being effective is proper maintenance and exchange of your cartridge. Just having a filter installed isn’t enough, you have to exchange it regularly, and on time, to keep coffee at its best and equipment protected. If you don’t look after your filter in this way, you risk a damaging and costly build-up of limescale, disruption to your business as well as deterioration in the quality of your drinks. We work with all our customers to help monitor this process so you can concentrate on running your business and ensure your filter continuously delivers the best quality coffee.

PARRY MORE for less... Fryers, Water Boilers, Merchandisers, Ovens, Griddles, Panini Grills and even the Kitchen Sink. Find out MORE... parry.co.uk/more4less @ParryCatering #more4less

Equipment focus Aside from tea and water boilers the other main revenue stream for the equipment suppliers is coffee machines. These unit come in a range of styles ad size to suit all businesses but making sure that you have the correct one is vital

Lavazza tower easy to use but it is easy to maintain and keep clean. The machine within has been programmed to create a great espresso in 28 seconds, and there are options available that provide a range of coffees, tea, hot chocolate and soup.

Manish Shah, director at eXpresso PLUS told QuickBite: “There is a wide range of machines available, from traditional bean-to-cup espresso machines that will be operated by a barista to self-serve units, which stand alone and can be operated easily by the customer.

It is also important that the machine is managed effectively. Keeping the ingredients refilled, a range of drinks available, and the machine clean and well-maintained will encourage custom and prevent machine downtime, which can cause loss of sales and reduced profit.

To get the right coffee machine to satisfy demand, operators need to look at the needs of their customers. Today customers have a greater understanding of coffee as a product, and therefore their expectations in terms of quality have also changed. Customers have come to expect decent coffee on the go. The ideal is to partner with a wellknown, established hot beverage brand, so you can instantly attract brand-loyal customers who know you will meet their expectations. For operators wanting a self-serve option, machines such as eXpresso’s Lavazza self-serve tower unit are ideal. It houses an automatic bean-to-cup coffee machine that produces a quality coffee at the push of a button. Not only is the

Another company who specialise in this sector of the market is WMF. Their latest machine, the Espresso, sheds a new light on the different types of coffee machine available to operators. The machine upholds the Company’s main objectives of producing beautifully designed machines, with a host of innovative features, made to a quality build, offering enhanced functionality for the operator, in order to deliver beverages of a consistently high quality. The age-old dilemma of traditional versus automatic becomes a thing of the past as the WMF Espresso combines all of the positive features of both systems in a hybrid. The culture & theatre of a coffee prepared from a traditional machine, handmade by a trained barista, is produced with all of the efficiency, consistency and pace of an automatic bean to cup machine, giving operators an alternative choice and the best of both. Marcus Gansloser, Managing Director, WMF UK Limited said: “WMF has extensive proficiency in coffee machines as we launched the very first fully automatic Espresso machine. Since then technology has progressed immensely but our core values remain; that of building quality solutions to enhance our customers’ businesses. “The WMF Espresso combines all of the emotion and individuality of a traditional machine with the functionality and productivity of an automatic bean to cup machine so the operator can now rest assured his or her coffee will be of

Issue 23 August 2015

a consistently high standard, enabling them to enhance sales, whilst also concentrating on other aspects of their business, no matter who makes the coffee.” The WMF Espresso benefits from enhanced software and a colour, touchscreen display making things easier for the operator, which is key in the high intensity of a busy service period. Other features include separate brew units for different types of coffee; three beverage buttons for each brew unit that can deliver up to 12 modifiable, coffee recipes and the ability to turn off the internal grinder. With all of these features and the ability to deliver up to 300 espressos or 240 cappuccinos per hour, the WMF Espresso now offers everyone the prospect of serving handmade coffee, automatically.

How to...

Online and App ordering The food industry is one of the most diverse business sectors in the country and is ever evolving Issue 23 August 2015

How to... The trends that we report in this magazine and that we see on the streets of the nation reflect this, but it is not just the food that changes, technology plays a big part too. With more and more consumers looking for either a quick, convenient meal or something that can be pre-prepared or delivered the use of online and app ordering platforms are creeping up. In this feature we ask the important questions as to how the industry is changing and garner key insights from some of the leading businesses in the industry. We recently caught up with Daniel Childs, from workwear supplier, Tibards who has been conducting research on the area to hear his views. What are the main benefits of setting up an interactive website or a mobile app? There will be huge variety of benefits from doing this based on the context of any particular business. Some businesses will enjoy all of the benefits from their project, while others will only enjoy a few. It’s all about the project and then benefits only come if it was done right. The most universal benefits on offer to most projects include; • Open business up to a wider market – online traffic is far higher than any footfall to a bricks and mortar business. • More control of sales + increased margins – this is most relevant to B2B companies who traditionally sell through distributors or wholesalers. An online presence lets you build up your own customer base who buy lower volume at higher price. • Outward perception of modern business – having a great website shows that you are a modern business and capable of delivering a modern service. Increasingly customers place a huge value on good web presences. • Build loyalty and increase customer retention – Having a mobile application gives you brand space and positioning in your customers life. This increases loyalty and retention as you are around them on 52

Issue 23 August 2015

•

a day to day basis. Create efficiency in the ordering process – this is often one that requires a little bit more thought in regards to internal processes, it won’t happen by itself! Having a digital ordering system means that you can decrease paperwork and data entry in the sale process, this frees up employees time while having no impact on the customer experience (arguably it improves it).

What percentage of businesses currently have these technologies? Amongst large companies, the uptake of digital technology is very high. The same

can be said for many new start-ups which often place digital / technology offerings at the heart of their service. It is the older, SME’s where there are no in house skills and low budgets for investment where the technology lacks. What sort of investment is required to set up a fully functioning and interactive website and App? One of the biggest misnomers is that there is a ‘sort’ of investment when it comes to any technology. It is all about the project, what it entails and how strategically important it is. A website can be created on a budget from anything like £5k to £50k. There is no rule that says the £50k investment will be better, it’s all

How to... about context and being fit for purpose. What is important, is to understand the level of investment will almost always be a significant proportion of turnover. A business specifying a £50k website is likely to turnover far more than one needing a £5k website, the level of investment however, is substantial to both. It’s also important to ask, what will it cost us if we don’t invest? Our overall project of digital modernisation, efficiency through technology and offering a best in class service through e-portals will have cost around £400,000 over the 5 year period. This is a large investment involving a large project team and multiple external contractors – it is also a highly important strategic move in order to ensure the business operates in a modern way. When that is taken into consideration, the investment is incredibly good value. What are the returns on investment

like in terms of orders for small companies? Return on investment is what people will ultimately look for in any investment, but just like any other investment, you only get out what you put in. If you have done everything in line with best practice, understood what you want and why you want it then the returns are likely to be quite high. Equally, any shortcuts or mistakes along the way, especially in terms of compromising is also likely to compromise your return. In terms of the food-to-go industry many retailers use larger ordering sites such as JustEat - do they need this security at a cost to themselves in terms of profit or should they go solo with their own online ordering platform? This all depends on the complexity of the offering being taken on. JustEat performs so well because there entire operating expenditure is focused on the success of their digital systems, no business can

do that in house or match the level of spending. The issues comes down to what is going to be offered, while JustEat is a perfect one size fits all option, it may not cover everything the business wants to do. This is a situation when you would then look at doing it yourself, even then, it may work out far more cost effective to live with the trade-offs and reduce ambition accordingly. How much ongoing support do companies need once they have set up their ordering platform? This will again be linked to the original level of investment, if you have spent a lot, it is likely that you have created a system that requires a high level of ongoing support. For example, a system for ordering with trade customers will need human set up of new customers, a website on the other hand will generally see customers set their own accounts up. Equally, new products being added to a system, optimising the system, improving and expanding the system are all likely

inTouch touch-screen computer systems that really deliver Use inTouch to take orders over the telephone; the internet; your takeaway counter and even your restaurant. Be faster, more efficient and market your business more effectively than your competition. Call Integer on 0870 0161 162 798 0766 7307 integer

167-169 Heywood Road, Prestwich, Manchester M25 1LB T 0870 162 7307 0766 F 0161 773 3151 E office@integeruk.com 0161 798 Offices in Manchester, Scotland and London

www.integeruk.com

We’re in touch, are you?... Issue 23 August 2015

How to...

events. If the business does not have native experience in house, then they will be paying high fees to agencies. Almost any level of investment in a digital system requires an ongoing in house presence, not just for after the launch, but the management of the development is not something that should be left in unexperienced hands.

So what have we learned? As demand for online ordering increases the big challenge facing takeaway owners today is how to provide this service to customers in a simple, cost effective manner. Damian Guy, Managing Director at Appaway says: “Online ordering has really taken off during the first half of 2015 and doesn’t show any signs of slowing down as consumers turn to their smartphones and tablets for even more convenience. “There are some great services available in the online ordering space who spend 54

Issue 23 August 2015

vast sums on promoting themselves and are therefore very effective at encouraging consumers to place orders. Unfortunately the cost associated with this business model means they need to charge a significant percentage on each order to recoup their investment. “We feel takeaways do need to make use of these online ordering services to attract new customers, but should then be taking control and building relationships directly by providing their own ordering system for them to use. “Businesses looking to do this by themselves need to consider many things - how to create a digital menu; how to create a mobile app; how to process card payments from customers (one of the main reasons customers like to order online); how the orders will be received by the kitchen; how to get customers to start using the system; and how to send out on-going promotions to encourage more frequent ordering. “Prior to launching in January 2015

our team spent a great deal of time talking to takeaway owners and staff to ensure we created an all-encompassing mobile ordering solution to address these requirements in a single service. Appaway have now created hundreds of

takeaway ordering apps for businesses all over the UK, each one benefiting from this research. “We provide each of our clients with a robust ordering system available as both a website and native mobile ordering app; an online dashboard to receive orders and update content; a fully integrated card processing service; an optional GPRS printer; a team of experts on hand to provide guidance on launching and marketing the app; and helpful customer service staff available to lend a hand at any point. All for a modest setup fee and flat rate subscription starting at just £10 per week – most importantly no commission to pay, regardless of the number of orders received. “Having your own online ordering system should not be seen as an unwanted but unavoidable cost, instead it should be considered an investment in building customer relationships.” Another company who are performing well in the market are Integer who have been developing and supplying their inTouch software and touch screen epos systems to the fast food delivery and takeaway sector, and restaurants, since 1994. For the last 8 years, Integer have offered a fully integrated online ordering service with customer orders arriving directly on to the epos system. Integer offer a standard yet fully customisable on-line ordering template to which operators can link from their own website. Alternatively, Integer have worked closely with some of their customer’s web designers to create seamless and fully integrated e-commerce baskets. Operators can update their on-line menu with new dishes, price changes, photos etc. whenever they wish. Customer e-mail addresses are retained and available for marketing. Secure on-line card payment is available via a gateway partner with the facility for customers to store their card details for fast ordering on return. The proceeds of each transaction are paid direct into the operators account – unlike the portals. All of Integer’s websites are responsive to and fully optimised for mobile devices and smart phones which now account for more than 50% of on-line orders. As with mobile ordering from a PC, customers can add or remove toppings, select dips, add cooking instructions and add delivery instructions. Customers can also use promotional codes and pay for their order by credit card from their smart phone. Integer also develop personalised Apps for their operators for both IOS and Android. The App allows customers to see the location of a store on a map on-screen, check the opening hours, touch the screen to call or e-mail the store, visit the website, and keep up to date with the menu and special offers. As Geoff Whittle of Integer says “We see the percentage of on-line orders which originate from smart phones and tablets increase every month. An App builds an identity on-line, strengthens a brand, provides a gateway to e-commerce between a business and its customers, and cements their loyalty”.

Mobile ordering without the bite taken out!

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Call us on 01423 437005 Issue 23 August 2015

Property

Our property pages highlight businesses for sale, nationwide!

Thriving & Highly Profitable Fish & Chip Shop This well established and highly profitable fish and chip shop occupying a much sought after city centre trading location with increasing levels of trade is now being offered for sale by licensed and leisure property specialists, Stonesmith, of Exeter. With favourable overheads and the prospect of new college and office developments close by predicted to increase trade levels still further, The Clock Tower Fish Bar offers incoming operators a thriving and well regarded high quality fish and chip shop and takeaway which has benefited from considerable investment and expenditure by our clients during their 3 years of ownership. The purpose equipped premises occupy part of a character building and prominent landmark position in a vibrant city centre trading location, provides an exceptional operating environment, and boasts an established highly regarded reputation. The business does not currently have a website and there is undoubted potential to increase and extend the levels of trade by advertising and marketing, making particular use of social media sites such as Twitter and Facebook. Exeter is the regional capital of the South West and as such, is a popular tourist destination year round. Renowned for its historic Cathedral, University and waterside developments, Exeter boasts excellent transport communications with 2 mainline rail links to London, an International Airport and easy access to the M5 motorway at Junction 30. Stonesmith are now offering the leasehold interest of The Clock Tower Fish Bar for sale at £165,000. Full details can be viewed on Stonesmith’s website www.stonesmith.co.uk. Viewings and enquiries can be made by calling us on 012392 201262.

High Quality Cafe/Delicatessen The Black Olive is a very well organised business, located in the attractive up market town of Horbury in Wakefield. The business is well established and in a town full of good quality independents and plenty of car parking. The business trades 6 days only with no evening opening. This is a well known destination for good quality local food especially wines, cheeses etc. There is an adjoining cafe area seating 22 and with scope for further development into an intimate bistro. The premises hold an off licence. This business is currently run under partial management so this is ideal for a hands on working owner who can develop the business further and capitalise on the current vendors previous work in establishing this business as one of the best local cafes in the area. New lease terms available with sensible rental. Extremely competitively priced at £35,000. Originally offered at £64,950. Available through Clifford Lax with AWG Business Transfer. Tel: 0113 2390330/01924 368200. www.awgbusinesstransfer.co.uk or www.clifford-lax.co.uk.

Fashionable Lock-up Coffee Shop

City Centre, Winchester. Occupying a prominent corner site with a long main road frontage. Air conditioned ground floor seats 32, lower ground floor seats 44 and pavement seating for 24. Easily manageable menu. Current turnover £4,000 p.w. GP 65%. Open congenial hours 8.30am - 6.00pm and 10am - 4pm Sunday. Council lease from March 2014 @ current rental of £32,000 p.a.x. - £75,000 + S.A.V. Tel: 01794 522228 e-mail: acg@andrewgreenwood.com website: www.andrewgreenwood.com

Issue 23 August 2015

NEW INSTRUCTION

Property UNDER 60k

SUPERB COFFEE SHOP & BISTRO South Yorkshire Type: A traditional Coffee Shop & Cafe seating 32 with external seating for 12 Price: Leasehold £54,950

Details: www.clifford-lax.co.uk

UNDER 320k

Freehold Fish & Chip Shop Oldham, Greater Manchester Type: Long Established Business Located Within Dense Residential Area Guide Price: £319,950 + SAV

Details: www.sovereignbt.co.uk

under 20k

Popular Sandwich Bar Staffordshire Type: Prime positioned sandwich bar with 5* hygiene rating & vast scope to increase T/O Guide Price: £19,950 +SAV

Details: www.sovereignbt.co.uk

under 100k

under 80k

NEW INSTRUCTION

Coastal Coffee Shop Sidmouth, Devon

LOCK-UP FISH & CHIPS TAKE AWAY Southampton

MODERN CAFE/COFFEE HOUSE (24 + 8) Hockley, Essex

Type: High Quality Daytime Only Coffee Shop in Prime Trading Location.

Type: with 56 cover licensed restaurant

Type: Busy daytime trading cafe/coffee house in this affluent commuter town

Price: £95,000

Price: OIRO £100,000 + S.A.V.

Price: £75,000 Leasehold

Details: www.stonesmith.co.uk

Details: www.andrewgreenwood.com

Details: www.bradleyscountrywide.co.uk Issue 23 August 2015

Waste Management

Waste Management Putting Waste Management at the Top of the Food Chain With an estimated 76,000 tonnes of food waste produced every year in the fast food sector, many operators in the industry are increasingly focused on reducing their food wastage and disposing of it in a more effective, environmentally-friendly way. Recently QuickBite spoke to Martin Mayhew, Head of Corporate Accounts at the leading waste management services provider, Biffa, to outline how businesses can improve food waste management performance.

Keeping tabs on quantity Ensuring effective stock level controls and a robust food ordering process is the 58

Issue 23 August 2015

first step in reducing the potential for food being wasted. Without these measures in place, over ordering is likely, leading to the disposal of food before it is even opened and used. Portion control is another important consideration. Most of the food waste we collect from clients is actually created by the customer in the form of leftovers. Good portion control is a difficult balancing act, but it’s key to reducing waste. It’s a particular issue in buffettype restaurants where the customers themselves control their portions and are encouraged to return time and again for refills. The average food waste container weight

– a key indicator of disposal cost – for establishments with this type of offering, are often double, or even triple those seen in other types of food service businesses.

Waste management processes Following the implementation of effective stock and portion controls, the next area of focus needs to be putting processes and services in place to successfully capture the waste that is produced. Kitchens are busy places with maximum space set aside for preparation and cooking and minimal space for capturing waste – usually one or two containers are set aside for all waste, whether it’s recyclable or not.

Waste Management To avoid food waste being sent to landfill and instead sent for recycling to an Anaerobic Digestion (AD) plant, it needs to be segregated from all other waste. Anaerobic Digestion is a treatment process for organic, biodegradable material, including waste food. The process utilises naturally occurring microorganisms already present in the waste to break it down in the absence of oxygen over a three week period, producing a fibrous ‘digestate’, similar to compost, and a methane rich ‘biogas’ used for the generation of renewable energy. The process will only work effectively if the food waste is separated from other waste, such as packaging and napkins, and this requires additional containers

– internal and external – as well as educating staff to prevent contamination and poor segregation. Making waste management part of your staff induction process, ensuring adequate signage is in place and keeping your teams abreast of their performance are all key as increasing volumes of food waste are now being sent to AD, reducing the volumes of waste sent to landfill.

Green credentials Naturally, all segregated food that is sent to AD will count towards landfill diversion statistics, which will not only improve your green credentials, but will also help to keep waste management costs under control through avoidance of landfill tax. It’s also worth considering other options for

food waste disposal, such as dehydrators (to reduce the volume produced) and composting equipment, which can provide a source of free fertiliser for sites’ gardens. As the government and industry associations continue their mission to improve the industry’s green credentials and businesses become more aware of the need for effective waste management, a thorough review of food quantity controls and waste management processes enables companies to have a much clearer insight into the steps they can take to play their part and ensure less food waste is sent to landfill.

Issue 23 August 2015

Accountancy

Landlords – How to pay less tax on your buy-to-let properties Could your buy-to-let property be more tax-efficient? Are you claiming back all of the allowable expenses? Here is our guide of what is allowable and what isn’t which will help you to keep your dreaded tax bill to a minimum. Capital Expenses Let’s start with the expenses you can’t claim for. These fall mainly in the category of Capital Expenses. For example, the purchase price of the property, conveyancing fees and estate agent fees can’t be claimed for. You also can’t claim for improvements 60

Issue 23 August 2015

against rents received for permanent works such as extensions that have enhanced the value of the property at the date of sale, although these can be claimed for capital gains tax purposes. So, what exactly can you claim for?

Fees if you are using a Letting agent If you use an agent to let and manage the property, you will typically pay 1015% in fees. All of this can be claimed back against your tax. On a property with rent of £1000 per month, this is £150 per month or £1800 per annum you can claim as an expense.

Accountancy Your costs to find tenants if you are not using a letting agent Any costs associated with finding a tenant. For example, advertising, legal documents, credit checks, obtaining references, can all be claimed against tax.

Interest if you have a mortgage on the property Every penny of interest you pay on your mortgage can be used to offset your tax bill. It is wise to keep your property mortgaged for this very reason otherwise you will miss out on this big tax break. For example, if the price of the buy-to-let property is £200,000 and you take on a repayment mortgage for this amount over 25 years, your total payments will be £1,055 repayment plus £667 interest. The £667 can be offset against your tax. For an interest only mortgage, the whole amount can be offset. Many landlords take this option with a longer term view that the housing market will rise.

Mortgage fees Although the costs associated with buying the property weren’t allowable, any arrangement fees or mortgage broker fees are tax deductible in that year.

General upkeep, repairs and maintenance As long as it doesn’t fall under the renovations, extensions restriction, you can claim any reasonable expense relating to the upkeep of the property

or furniture within it. For example, repairing the microwave, fridge, oven, painting and decorating, cleaning carpets and the services of a gardener are all claimable. Note, you can clean the carpet and claim but if you replaced the carpet, this will come under improvements.

“Any costs associated with finding a tenant. For example, advertising, legal documents, credit checks, obtaining references, can all be claimed against tax.”

etc. – all of which can be claimed back against tax. This is also relevant when the property is empty.

Insurance Landlords require landlord insurance which covers liability, buildings, loss of rent amongst other things. This is an allowable expense.

Other direct costs Any phone calls, travel to your property, postage, stationery that are related to renting your property are allowable. In fact, if you use an accountant to do your tax return, their fees are also tax deductible! At McPhersons, our best advice is to keep all your receipts so we can prove all the expenses are genuine!

Need more help?

Assuming the property is let out furnished, you can claim a ‘wear and tear’ allowance of 10% of rent per annum. This can be claimed without HMRC requiring any proof.

Leasehold-related costs Service charges, ground rent and similar charges paid to a freeholder are allowable expenses.

Bills paid on behalf of the tenant As a landlord, you can opt to pay for a tenant’s council tax, water, electricity

McPhersons Chartered Accountants and McPhersons Financial Solutions are offering businesses free advice, so get in touch now to arrange your meeting. Simply email Peter Watters p.watters@mcphersons.co.uk or call our head office on 01424 730000 for a free consultation at mcphersons’ London, Bexhill or Hastings offices. www.mcphersons.co.uk.

Issue 23 August 2015

Legal

Tips about Tips Payment of tips and gratuities in the restaurant industry is perhaps more common than in any other sector. These are spontaneous amounts paid voluntarily by the customer. Set out below are some pointers on dealing with these sums from an employment law perspective:

If a tip or gratuity is paid directly to your employee by the customer, it will not usually count as part of their remuneration for employment law purposes as it is the property of the employee. However, this is likely to only be applicable to cash tips and gratuities as other payments methods (such as debit card payments) are unlikely to be directly received by the employee.

Issue 23 August 2015

If tips and gratuities are paid to you as the employer and you in turn pay them over to your employees (for example, if a tip is added to a credit card payment or you collect all such sums in and then account for them at a later time), this is likely to count as part of their remuneration.

If such sums are instead pooled together and then distributed out by someone other than the employer (say, the Head Waiter), the arrangement is likely to be considered as a “tronc” and the person who runs it is called the “troncmaster”. (This term is derived from the French phrase for “poor box” or

“collecting box”.) Whether these sums are classified as remuneration or not will depend on the specific circumstances of the arrangements.

Whether tips and gratuities are treated as remuneration or not can be important for a number of reasons, from the calculation of redundancy and maternity pay to Employment Tribunal compensation in the event of a successful claim.

Since 2009, tips and gratuities should not form part of your calculations for the purposes of ensuring

Legal

Need more help?

you meet your national minimum wage obligations. By way of a reminder, the current hourly rates are £6.50 for those aged 21 or over, £5.13 for those who are 18 to 20 and £3.79 for 16 and 17 year olds. These rates will rise in October.

Whether tips and gratuities need to be taken into account for the purposes of calculating holiday pay will depend on whether the sums are remuneration or not. As you may recall, there has been a lot of recent case law developments in the area of holiday pay but the basic rule is that holiday pay should reflect the normal remuneration that the individual would have received had they been at work.

There are complicated rules on whether income tax and national insurance contributions must be paid on tips and gratuities. The tax treatment is usually determined by reference to how the sums are actually received by the employee. Your accountant or tax adviser should be able to advise you further about this.

It is sensible to ensure that your employees understand exactly how the distribution system works within your organisation. This can often help avoid disputes arising in the first place. The best way to do this is by way of a written communication to each of the employees, ideally at the outset of the employment relationship.

Katee Dias 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

Issue 23 August 2015

What’s new

We take a look at some of the latest products available! EGGS

Company: A Turner & Sons Product: Dragon’s Egg Contact: www.alfturner.com

This premium Scotch Egg has a taste like no other and is set to put a modern twist on the classic Scotch Egg.

SNACKS

Company: Serious Pig Product: Snacking Salami Contact: www.seriouspig.london For those Serious about a nibble! Authentic salami prepared from the finest British Pork and a careful blend of herbs and spices. Currently available in two delicious flavours, Serious Pig can be enjoyed as a spontaneous snack anytime, anywhere. Equally enjoyed as a pit stop in a busy schedule or unwinding at your local, the honesty and quality of their salami truly pays homage to the craft of charcuterie.

They use their Award winning Best of British Sausage meat and then add the Dragons Blood Hot Chilli sauce produced by Chilli pepper Pete ltd to create a unique taste experience for Chilli lovers.

Sauces Company: Brakes Product: Sriracha Hot Chilli Sauce Contact: www.brake.co.uk

REFRIGERATION

Brakes has launched Sriracha Hot Chilli Sauce, an authentic Asian sauce, which has been tipped as the hot new trend in the casual dining sector.

Company: Peanut Hottie Product: Peanut Butter Drink Contact: peanuthottie.com/uk

Widely seen in Thai and Vietnamese cuisine, it is traditionally used as a dipping sauce or as accompaniment to seafood, but in western kitchens it is being increasingly used to turn up the temperature of casual dining favourites, such as topped chips and burgers.

Peanut Hottie is an amazingly delicious and moreish peanut butter flavour instant hot beverage.

Company: LEC Product: Pizza Prep Counter Contact: www.glendimplex.com

The Pizza Prep Counter range combines the practicality of undercounter refrigerated storage with a durable granite work surface and flexible ¼ Gastronorm refrigerated ingredient trays to ensure all round efficiency in a busy kitchen environment. Available in both a two or three door format and featuring a standard 700mm depth, operators are able to select their appliance to suit the specific needs of their establishment. Furthering the flexibility of the unit, the Pizza Prep Counter features 1/1 Gastronorm refrigerated storage and a 5, 8 or 10 ¼ Gastronorm topping unit included as standard. With a -2°c - +8°c operating temperature controlled via a digital temperature display and self-closing doors to minimise temperature loss, the appliances in the range prove versatile as well as practical.

Issue 23 August 2015

HOT DRINKS

Getting your peanut butter fix just became a whole lot easier. Just add boiling water to make Peanut Hottie, at home, at work, on the go, anywhere and everywhere… Made with real peanuts the drink is caffeine free, suitable for vegetarians, and has no artificial additives or colours and is under 100 calories per cup.

CONTAINERS

Company: Catering Equipment Ltd Product: Stainless Steel Containers Contact: www.clickonstore.co.uk

Catering Equipment Ltd in Birmingham in collaboration with their manufacturing colleagues in Italy has a world first in an identification system, which follows HACCP standards for 304 stainless steel. Mark Prestage the managing Director said, that customers have been asking for some years for a fool proof, permanent identification system, so we have gone one better with a removable colour coded polymer knob. Furthermore customers can write any further details on the knob for instance the date with a water based marker. Finally the polymer handles can withstand a temperatures of up to 200deg C. Markers can be changed from lid to lid and are removable for washing.

FRUIT BARS

Company: Get Fruity Product: Baked Fruit Bars Contact: www.getfruitybar.co.uk Fruity Bars come in three fabulously moist and juicy flavours. Apricot, Orange and Ginger, Moist Mixed Berry and Scrumptious Strawberry. All of their bars are Gluten Free, vegan, and the sweetness comes only from fruit and fruit juices meaning they don’t add any nasty preservatives, artificial colours or sweeteners.

DIPS

Company: Atkins & Potts Product: Inspired Dips Contact: www.atkinsandpotts.co.uk Atkins & Potts have launched a new range of Inspired Dips. Perfect for dipping crisps and other snacks they will be available from the start of August. The new flavours were available to try at IFE and the Deli & Farm Shop Show and received great feedback about the range and flavours available. The range of ambient dips come in four flavours: Chipotle Chilli & Garlic, Caesar & Chive, Classic Salsa, Jalapeño Chilli. Trade price £10.26 (case of 6), RRP £2.45.

COLD DRINKS

PORRIDGE

Company: Stoats Product: Grab-and-go porridge Contact: www.eatstoats.com A unique blend of quick-cook Scottish oats in handy porridge pots perfect for the grab-and-go market. Simply add hot water and you are away with a nutritious, healthy breakfast. Available in 60g pots and three great flavours: Apple & Cinnamon, Classic Scottish and Cranberry & Blueberry.

Company: Just Bee Drinks Product: Honey flavoured water Contact: www.justbeedrinks.co.uk Just Bee is a refreshing spring water drink infused with honey and other natural things. No refined sugar or artificial sweeteners, they only use pure natural honey to sweeten their drinks. • 100% natural • Hydrating and refreshing • Natural energy replenishment • Less than 50 calories!

See your product here!

Want to see your new product or piece of equipment in What’s New?

Then call 0333 003 0499 Issue 23 August 2015

Dates for your diary

Diary dates Speciality & Fine Food Fair 6th-8th

September

Location Olympia, London

2015

lunch!

24th-25th

September 2015

Location Business Design Centre, London

Discover what exciting events and exhibitions are taking place over the coming months for the foodservice industry

The definitive event for showcasing artisan food and drink to high quality trade buyers, the Speciality & Fine food Fair allows you to meet delis, farm shops, independent retailers, restaurants, hotels, caterers and wholesalers who are all looking to source fine food.

Here you’ll also find the Speciality Chocolate Fair – the only event in the UK dedicated to fine quality chocolate and a unique opportunity to taste and source the very best suppliers and chocolate products from a wide range of chocolatiers and producers.

There are many different areas at the Show including the Fine Food Forum – a live demonstration kitchen focusing on practical advice and tips from some of the industry’s most experienced chefs and personalities to help keep you up-to-date with the industry’s current trends and the Small Business Forum where you can benefit from the experiences and advice of small business owners and experts to overcome the numerous hurdles an SME faces.

The Show will take place at Olympia, London on:

lunch! is frequently cited by food-to-go retailers and buyers as their key annual event for discovering innovative new ideas and concepts and, as such, has enjoyed significant year-on-year increases in both attendees and exhibitors (37% and 42% respectively in 2013 alone).

Theatre, Innovation Challenge Awards, Innovation Challenge Showcase, and the British Smoothie Championships.

lunch! 2015 will feature around 300 exhibiting companies showcasing a wealth of new food and drink products, packaging, equipment and technologies. The 2015 exhibitor list is available to view and search at www.lunchshow.co.uk. Show features include the Working lunch! Keynote

Takeaway Expo

29th-30th

September

Location Excel, London

2015

The event is designed to give you all the tools you need to grow and to develop your takeaway, whether that is franchising your restaurant, adding an automated online ordering system or re-branding yourself to move to the top of the food chain. You’ll be able to talk shop with peers and suppliers, hone your business skills and take away a wealth of free expert advice on everything from Murgh Masala to e-marketing. Takeaway Innovation Expo 2015 will include the following: Workshops Their series of ‘How To...’ workshops aim to give you the inside track on how to grow your takeaway; find out from the experts exactly what will be involved and how to make it work for you.

In the next issue 66

Issue 23 August 2015

Sunday 6th September:

10:00 - 17:30

Monday 7th September:

09:30 - 17:00

Tuesday 8th September:

09:30 - 17:00

Find out more by visiting www.specialityandfinefoodfairs.co.uk

“lunch! just gets bigger and better each year,” says Andrew Rose, head of purchasing at Caffѐ Nero. “It has a great mix of suppliers covering a range of categories, enabling me to keep up with trends and innovation within the industry.” To register for a free trade pass, visit www.eventdata.co.uk/Visitor/Lunch. aspx?TrackingCode=PR

seven theatres that cover new food technology, marketing, maximising your output, new food and menu ideas as well as the Keynote Theatre 120 Exhibitors The Show aims to bring you the widest range of products and services from leading lights in the catering and business world. With everything from shop front signage to online ordering systems, to food wholesalers; to help you find the perfect way to diversify your business. Keynote theatre Hear from some of the UK’s leading experts in business and catering as they impart their skills, knowledge and expertise on how you can improve your takeaway, as well as speakers from catering offering some fascinating insights into the food service industry.

85 Free seminars These seminars are run by some of the foremost experts in the food industry; they’ll be speaking from

Find out more and to order your free ticket, visit www.takeawayexpo.co.uk.

Chips and Potato Products - Potatoes are such a versatile product and this feature will aim to look at what’s available for foodservice, including the obvious – chips! Aims to give ideas and inspiration to uplift your menu Dairy Products - We take a closer look at the dairy products market and discuss the options available to the foodservice industry, from cheese to milk we’ve got it covered

Coffee Shops and Tea Rooms - A look at why this area of foodservice remains popular and continues to grow. Aims to give tips and advice on how to make the most of your offering if your business is in this area. The feature will also focus on how best to attract customers and what new products are available to make you stand out from the crowd

29 & 30 SEPTEMBER 2015

ExCeL, LONDON

TAKEAWAY I N N OVAT I O N EXPO2 15 BUSINESS GROWTH & ENTREPRENEURSHIP

AN UNMISSABLE EVENT PACKED WITH EXPERT TIPS AND TECHNIQUES TO GROW YOUR TAKEAWAY BUSINESS 85 INSPIRATIONAL FREE SEMINARS BY INDUSTRY EXPERTS INCLUDING...

AJMAL MUSHTAQ Takeaway Owner Of The Year “Boost Your Takeaway Sales By 1000%”

CAROLINE OLDHAM Founder Of Biteappy “Importance Of The Free From Market”

ANDREW D EMMERSON Hotcha Franchising “How To Build A National Takeaway Chain”

FREE TICKET

JOHN AIZLEWOOD Chief Development Officer For Pizza Hut UK “The Secrets Of A Mega-brand”

GRAHAM CORFIELD Managing Director of JUST EAT “Top Takeaway Industry Trends”

USING CODE TIEAD AT: WWW.TAKEAWAYEXPO.CO.UK OR CALL 08000 686970

SPECIAL SHOW-ONLY DEALS | 200 LEADING EXHIBITORS & SUPPLIERS | LIVE Q&A PANEL SESSIONS

@TakeawayExpo #TakeawayExpo