QuickBite Magazine August 2016 by MVHmedia

Life’s sweet for Chick ‘n’ Sours The future’s looking bright for popular fried chicken restaurant

Gourmet Fast food The future’s looking bright for popular fried chicken restaurant

August 2016

Print edition £3.25 • €4.50

EPoS/Till Systems

Burger Lad

Lunch!!

Find out why this sector is growing in popularity and discover how your business can stay ahead of the competition

We get the lowdown on the latest cult American burger chain to touch down in the capital

Take a sneak peek at some of the businesses and products that will be on show at next month’s event

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

A message from the editor

elcome to the August edition of QuickBite Magazine.

It has been another fascinating month in the world of food-to-go and quick service restaurants. One story that caught my eye was a warning that the industry could lose out following the result of the EU Referendum. Although the Brexit vote has brought with it a lot of uncertainty, the food-to-go and quick service restaurant industry is in rude health, with plenty of choice on offer to feed the current demand.

Editor

Steven Jones stevenj@mvhmedia.co.uk Office: +44 (0) 333 003 0499

Contributors

The quality of fare being served up is also of a high standard - as will be discussed in this month’s gourmet fast food feature - and with more foreign tourists predicted to arrive to take advantage of the value of the pound, restaurants shouldn’t worry too much just yet.

Peter Watters Katee Dias Burger Lad Andy Morling

The lay of the land will soon become clearer and we will ensure you are kept informed. Anyway, on to this month’s issues. As mentioned above, our main feature focuses on the growth of gourmet fast food. We look at what has driven the popularity of this type of fare and the latest trends in this sector. In our second feature, we will look at the advances in Electric Point of Sale and till systems, finding out how the new technology on the market can help food-to-go and quick service restaurants. With a number of trade shows on the way in the next few months, we also preview two of the most important ones for businesses in the food-to-go and quick service restaurant industry, Lunch! and Speciality and Fine Food Fair. As usual, we have all the latest industry news, as well as our regular columns from the Food Standards Agency and leading law, finance and property experts. We will also be getting the lowdown on cult American franchise Fatburger from Burger Lad, as well as finding out about the delights on offer at Chick ‘n’ Sours in this month’s business profile. Last, but not least we take a look at the latest business properties on the market in our property section.

Commercial Manager

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

Advertising sales

Sandra Bouillet sandrab@mvhmedia.co.uk

Design

Timeem Taleifeh design@mvhmedia.co.uk

Finance

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

Features Assistants

Until next time,

Steven

Zoe Taylor Emily Hale

To subscribe call +44 (0) 333 003 0499

Front cover provided by Chick ‘n’ Sours Page 36

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Issue 35 August 2016

Contents

20 06

News Round-up

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

Features 20

Gourmet Fast Food

switching on to new technology can help your business

Lunch! preview 48 We give you a sneak peek of

what’s instore for visitors at next month’s Lunch! show

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Accountancy

Food Standards Agency

MMcPherson’s explains how you can reduce your Inheritance Tax bill

Burger Lad 52 We get the lowdown on cult

American burger franchise Fatburger

Speciality & Fine Food 55

e find out what has driven the W popularity of gourmet fast food

EPoS/Till systems 38 Our industry experts tells us how

Services

Fair preview

ake a look at who and what T will be on show at next month’s Speciality & Fine Food Fair

Business Profile

Chick ‘n’ Sours

e speak to Carl Clarke and W David Wolanski to get the lowdown on their growing business

Find out how you can protect your customers from campy

Legal

Katee Dias tells us how a new form of tax will affect employers

Property

ake a look at what properties are T available for sale throughout the country, right now

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

38 48

55 Issue 35 August 2016

News Round-up Dum Dum Donutterie launches the Crone Doughnut brand Dum Dum Donutterie has introduced its latest creation, The Crone. The Crone, which has been created by Chef Paul Hurley, is an ice cream cone made with Dum Dum’s patented baked croissant doughnut dough and then filled with fruit, chocolate or ice cream. The Crone is available at the Dum Dum Donutterie, in Boxpark, Shoreditch. Since opening in 2013, Dum Dum Donutterie has been causing media frenzy, and now it is international, following the launch of the first of ten planned stores in Dubai earlier this year. Mr Hurley, who is also Dum Dum Donutterie CEO, said: “We owe a large part of the success of Dum Dums to Boxpark. “It was our first home and allowed us to develop our concept whilst getting exposure of the brand across London. “We are also launching at the new Boxpark Croydon, opening in September and can’t wait to see everyone’s reaction to The Crone”.

Red’s True Barbecue to open eighth outlet in Newcastle Smokehouse chain Red’s True Barbecue is preparing to open its eighth restaurant in Newcastle. The business, co-founded by James Douglas and Scott Munro, will take a prominent ground floor space in the newly developed £25m intu Eldon Square complex, creating 75 jobs. The new outlet, has undergone a £1.1m transformation, it will boast 300 covers, including outdoor seating and will feature a dedicated street-level bar. Due to open its doors in October,.Scott Munro, co-founder of Red’s True Barbecue, said: “Newcastle has been on the cards for a while. “The location is spot on for us in terms of our audience, and with a new creative design approach our believers will see a further step on for the brand and their dining experience. “There’s a great mix of solid operators opening up in the development which will create a real destination location in an already busy area; Newcastle is set for an 6

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awesome autumn of food and drink! “There is now certainly more competition to win customers’ hard earned cash. This year we’ve worked incredibly hard on our operations, in particular investing heavily in our Pitmaster team to ensure we credibly remain the most authentic BBQ joint this side of the pond. “From Houston, Texas, to the World BBQ Association European Championships in Germany, our restaurant teams are competing on the world stage to continually develop their skills, whilst back at home we’ve been working on a new, exciting, industry-leading learning and development programme for our Pitmasters. “Without a history of this job role in the UK, and a site pipeline that extends across the UK, well into 2018, we’re shoring up our expertise, knowledge and skill-set for the future.”

News Round-up

Savurè opens its doors The authentic Italian pasta restaurant and shop Sauvrè has opened its first London location in Shoreditch. Sauvrè prepares fresh handmade pasta on a daily basis to eat in, take away or cook at home. The new site features the Il Pastificio, a dynamic pasta lab, which shows the chefs preparing the 200 different combinations of pasta. The menu offers an extensive selection of traditional Italian pastas and dishes, and customers have the opportunity to create their own combinations.

New Patty & Bun site opens in Shoreditch London-based burger joint Patty & Bun, has opened a new site in Shoreditch. Holding up to 40 people, the venue features bar seating and an open kitchen upstairs, and banquette seating downstairs. Patty & Bun lovers can find classics on the menu as well as a new range of special sides including beer nuts, potato chips with shrimp and chilli salt, fried potato soft egg with roast chicken mayo and chicken skin salt and bacon chop. Joe Grossmann, owner of Patty & Bun, said “We’re super pumped about opening on the iconic Redchurch Street, in Shoreditch. “It’s going to be a raucous little animal, with a focus on great beers and cracking cocktails alongside some naughty additions to the food menu. “Redchurch Street has changed a lot over the years but still very much has that neighbourhood feel to it, and that’s exactly what we hope to add to with the shop.” Issue 35 August 2016

News Round-up Half of Britons blame drinks for oral health decline Almost half (46%) of adults believe drinks such as tea, coffee, juices and cola are to blame for the decline in their oral health, a new study has found.

Sixty one per cent of people flexible with dogs being allowed in eateries Sixty one per cent of people said that they are flexible with dogs being allowed in eating locations, research from The Restaurant Club has revealed. This does however include 11% being only happy in cafes and not restaurants, 8% believing only guide dogs should be permitted and 5% wanting a dog only area. The question was asked to The Restaurant Club’s 11,000 member fine dining group, and through popular demand the club has now added a dog-friendly section to the website, advising diners where to eat alongside their canine friends. Louisa Walters, founder of The Restaurant Club, which supports local restaurateurs, said: “I love the fact that I can take my shih tzu into my local newsagent, post office, chemist and hairdresser, so it follows that I would want to take her with me into local restaurants too. “Every high street needs at least one dog friendly eatery, however, there does need to be a dog-friendly code of conduct. “For instance, dogs should only be taken out to eat if they are well trained and don’t disturb other clientele – unless of course the next table is happy to engage with your pet!” Morfudd Richards, owner of Greenberry 8

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Café in Primrose Hill said: “I spend a lot of time in Europe and dogs in restaurants simply aren’t an issue. “I was brought up on a farm and animals were part of the family, we wouldn’t dream of leaving the dog at home or outside a restaurant when we went for a night out. “When I opened Greenberry three and a half years ago I wanted to create a relaxed all day dining atmosphere for grown-ups whilst also being family friendly… and the family also includes dogs. “Hygiene is incredibly important to us. The moment a staff member gives a dog a treat, he or she will immediately wash their hands. “Dogs are kept on leads and there is a strong sense of owner responsibility over their dog’s behaviour. Occasionally we have noisy dogs but we also have some noisy customers – that’s restaurants for you! But we do prefer both our human and canine customers to be well behaved!”

According to market research provider Mintel, 24% also say foods such as potatoes, blueberries, cherries and sweets are affecting their teeth, with 35% of 16-24 year olds thinking the same. Other than from food and drink, Brits blame a number of other things for the decline of oral health, including ageing (46%), tobacco (23%), teeth grinding (21%) and poor dental hygiene (24%). Jack Duckett, Senior Consumer Lifestyles Analyst for Mintel, said: “Perhaps encouragingly, just a quarter of Brits attribute a decline in the appearance of their teeth to poor dental hygiene. “However, the high proportion of consumers that cite dietary factors as having a negative impact on their teeth is a testament to ongoing diet issues in the UK, particularly with regard to high sugar consumption. “With young adults typically among the biggest consumers of processed sugars, and are more likely to agree that poor dental hygiene has negatively impacted the appearance of their teeth, it follows that the young are also more likely to indicate that they experience oral hygiene concerns, such as staining, bad breath, cavities and tooth pain.”

News Round-up LEON wins top international prize for fast food Healthy fast food chain LEON is celebrating after claiming the top prize for fast food at the international FAB Awards 2016.

The business saw off competition from other fast food stores in airports from Washington DC and Houston, to Bangalore, Hong Kong and Sydney. The LEON store at Heathrow Terminal 2 was recognised for lifting the spirits of weary passengers with its fresh, flavourful food and big warm international welcome. The LEON menu was credited with boosting passengers for long flights ahead and helping them recover from travel related fatigue. John Upton, Managing Director of LEON, said: “At LEON we want to help everyone to eat and live well. “We aim to be where people need and want us, especially airports, because that is where LEON’s magical menu and big, warm welcome can bring a smile to your face as you head off on your travels.” The LEON store in Heathrow Terminal 2 is operated by HMS Host, a part of the Autogrill Group. Autogrill Group Chief Marketing Officer Ezio Balarini said: “We’re very satisfied to see that this year’s FAB Awards 2016 has recognized the passion and enthusiasm which we foster, through our offer, a food culture in touch with new modes of travelling.” The Airport Food and Beverage awards (FAB) are organized by the business intelligence magazine, the Moodie Davitt Report and sister title The Foodie Report, and took place this year in Geneva.

Britons get a taste for European fare post Brexit British diners have been flocking to European restaurants following the vote to leave the EU, new data has revealed. Research by restaurant booking service Quandoo found there has been a 10 per cent week-on-week rise in demand for European cuisine since the referendum. Comparing booking numbers the week before and after the referendum, Quandoo found Spanish restaurants had enjoyed the biggest increase in booking numbers, with a 39% week-on-week rise, while German restaurants in the UK saw bookings go up by 18%. However, the growth in interest in European food has come at the detriment of cuisines from further afield. American diners and international food venues both had 16% less bookings the week after the referendum. Matt Simpkin, Vice President Western Europe at Quandoo, said: “With Brexit dominating the headlines, Brits appear to have been taking a closer look at what our European neighbours have to offer in terms of food. “Whether you voted to remain or leave, it’s clear there is a desire, as Boris Johnson says, to have our ‘EU cake and eat it too’.” Mr Simpkin added: “Only time will tell whether an exit from the EU will impact on the amazing diversity our nation’s food scene has to offer, however, we can only hope it continues to thrive. “The great variety of restaurants we currently enjoy all add to the cultural richness and diversity on our local high

streets across the country. “We’re incredibly proud to be working alongside some of the best restaurants in the business and are delighted to see such a colourful mix of restaurants join the Quandoo team from across the whole country.”

Issue 35 August 2016

News Round-up Hong Kong café-inspired restaurant to open its doors in London Splendid Restaurants is preparing to open a premium casual restaurant based on the 1950s/60s all-day café/diners found in Hong Kong. The Cha Chaan Teng venue will occupy the former site of pizza restaurant Rocket, on Kingsway, in Holborn, London. The restaurant is based on popular cha chaan teng cafés found in Hong Kong, which fuse traditional Cantonese cooking with influences of the West. TV chef and creator of School of Wok, Jeremy Pang, is taking on the role of executive development chef to create a menu of Chinese cha chaan teng-style dishes. Some of the dishes include macaroni soups, crusty rolls with a variety of fillings and signature sharing dishes such as chilli tiger prawns with lobster claws and whole crispy seabream. Mark Hall, Group Operations Director for Splendid Restaurants, said: “We’re delighted to introduce Cha Chaan Teng and the Hong Kong café concept to London. “We have always admired Jeremy’s refreshing and authentic cooking style and together we’ve created something unique.” Jeremy Pang said: “I’ve always wanted to do something along the lines of a Chinese Café and this was too good an opportunity

to turn down. “We’ve had some fun with the concept and will be showcasing an exciting new take on Chinese food.”

Costa celebrates Good Housekeeping Food Awards glory Coffee chain Costa is celebrating after being named the Favourite High Street Coffee Shop at the 2016 Good Housekeeping Food Awards. The Favourite High Street Coffee Shop category was introduced in 2015 and Costa has won the award two years in a row. The prestigious annual food awards are in their twelfth year, with the magazine’s readers voting in 24 different categories for the most popular food brands and products. Jason Cotta, Managing Director at Costa UK and Ireland, said: “We are delighted to have been named the Favourite High Street Coffee Shop for the second consecutive year and to have been awarded the title from thousands of Good Housekeeping readers and customers makes the win all that more special. “We would like to thank our fantastic 10

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team of baristas in showing outstanding pride, passion and personality in what they do to help earn us the title and we will continue to listen to customers, working hard to ensure that they will continue to choose Costa as their favourite coffee shop.”

iNTERTAIN opens Chicago Rib Shack at iconic Camden Lock venue Pub chain iNTERTAIN has celebrated its licence agreement with barbeque chain Chicago Rib Shack by opening a restaurant at its famous Camden Lock venue. The move follows iNTERTAIN carrying out a £300,000 refurbishment to the site, which uses its original name, the T.E. Dingwall Building. The project will see the venue build on its historic roots as a live music venue, as well as continuing to host the London arm of the company’s new comedy offering, The Comedy Loft. John Leslie, CEO of iNTERTAIN, said: “The venue is looking fantastic. We’re very much looking forward to creating our own history by serving up authentic American barbeque, craft brews, jazz and blues”. Christian Arden, Managing Director of Chicago Rib Shack, said: “I am really excited to be working with the team at iNTERTAIN, bringing The Rib Shack to this historic venue in Camden.” Chicago Rib Shack was established 30 years ago with restaurants located in Leeds and across London. The menu features the classics of a barbeque restaurant, including baby back ribs, a wide range of burgers and Cajun chicken.

News Round-up Food and drink industry giants back recycling manifesto

YO! Sushi CEO tells of his honour at receiving OBE

Food and drink giants Costa, McDonalds, Starbucks and Yum! Brands are among the businesses that have lent their support to a manifesto aimed at increasing recycling rates of used paper cups by 2020.

YO! Sushi CEO Robin Rowland has revealed what an honour it was to receive his OBE from Princess Anne at an official investiture service at Windsor Castle. Robin, who was rewarded for his services to the restaurant and hospitality industry, has been a leading player in the UK restaurant market for over 30 years. He has worked within some of the industry’s top operators from Whitbread, Scottish & Newcastle and The Restaurant Group, before joining YO! Sushi in 1999. He has led the business through a management buyout, sale to private equity, grown the estate to almost 100 restaurants and helped nurture the careers of many successful individuals across the sector. He is also a non-executive director of Caffe Nero and Marstons. Robin said: “This is a huge honour, but also a major recognition for our amazing UK hospitality industry, which now leads the world in everything from innovation and operational excellence to service and professional development.”

The manifesto was drawn up by the Foodservice Packaging Association (FPA) and Paper Cup Recovery and Recycling Group (PCRRG) in response to consumer concern. More than 30 businesses representing each stage of the paper cup supply chain - raw material suppliers, cup manufacturers, retail high street brands, waste and recovery operators and paper reprocessors - have signed the manifesto. It pledges that: “The paper cup supply chain agrees to work together to ensure paper cups are designed, used, disposed of and collected to maximise the opportunities for recycling by further investment and funding of recycling, disposal and collection projects.” Martin Kersh, Executive Director of the FPA, said: “The Foodservice Packaging Association has long been promoting the importance of its members’ products which have played a vital part in the growth of the economy but has also provided a wide range of benefits in hygiene, safety and convenience that is often overlooked. “That said, it also recognises the demands of today’s society and consumers, and is pleased to be able to work on this important project to support and increase the sustainability of the industry.” Neil Whittall, Chairman of the PCRRG, said: “Whilst previous work has given a good insight into what is required it is recognised that it is only through an increased industry collaboration that the pace of change can be increased to meet the challenge that has been set out. “We are grateful for the recognition and support that Defra has given the project, and to all the signatories who will make this happen.” Issue 35 August 2016

News Round-up Byron secures £12m in funding to support growth plans Premium hamburger group Byron has secured £12 million in funding to support its plans to hit the 100 restaurant mark.

Kricket announces plans to open second site in Soho Modern Indian restaurant Kricket is to open its second site in Soho at the end of the year. The original mini restaurant is set in a shipping container in Brixton, and was shortlisted for the Evening Standard’s ‘Worth the Queue’ restaurant award. Chef Will Bowlby and front of house Rik Campbell, co-founders of Kricket, said “We’re thrilled to be opening our second restaurant in Soho and couldn’t have hoped for a better spot. “Much like Brixton, Soho is a unique and creative London hub that has great energy, vibrancy, a brilliant mix of people and an ever-evolving food scene. “We can’t wait to be a part of it and bring our version of modern Indian cuisine to a wider audience.” The small restaurant has become a favourite among some celebrity chefs, including Pierre Koffmann and Michel Roux Jr, who recently named Kricket as his best London restaurant on Bloomberg, stating ‘places like this are the reason why London is the envy of Paris and New York’.

The new banking facility, which was provided by Santander and Royal Bank of Scotland, is an addition to existing arrangements. Byron was founded in 2007 and has 65 restaurants throughout the UK. It hopes to reach 100 restaurants within the next three years. Tom Byng, Founder and CEO of Byron, said: “Santander and Royal Bank of Scotland have proved to be supportive partners over the past two and a half years, during which the business has nearly doubled in size. “We are delighted to continue this partnership with a new funding package which will support our ambitious growth plans.” Gary Nutley, Head of Corporate Transactions London and South at Royal Bank of Scotland, said: “We have enjoyed working with Byron over the last couple of years and remain committed to supporting 12

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their growth ambitions. “The funding deal will assist them with plans to expand their premium hamburger restaurants across the UK and help to achieve a target of 100 restaurants by 2019. “This is an exciting period for the business and we are pleased to work in partnership with them.” Andrew Tully, Head of Structured Finance, Financial Sponsors, London at Santander, said “We’re delighted to be extending our support to Byron to allow the management team to take one of the UK’s most-loved premium hamburger brands to a wider national audience. “This deal represents an increase in funding levels and reinforces Santander’s commitment to the branded casual dining sector. “We look forward to working with the management team in this next phase of growth.”

News Round-up MOD Pizza reveals plans to open three new UK sites US pizza brand MOD Pizza has revealed plans to open three more locations in the UK by the end of the year. The new outlets will be in Newcastle, Nottingham and a flagship venue in Leicester Square, London. This latest announcement follows MOD’s UK debut in Leeds, in June. The second UK location was due to open on August 11, in Brighton Marina. The Leicester Square and Newcastle outlets are due to be open in November, while the Nottingham venue is due to open in December. The Leicester Square MOD Pizza will be located on Irving Street, the Newcastle outlet in The Metro Centre, in Gateshead, and the Nottingham location on Longrow. Founded in the US by entrepreneurs Scott and Ally Svenson, MOD is expanding throughout the UK through a joint-venture with Sir Charles Dunstone and Roger Taylor. Scott Svenson, MOD co-founder, said: “We feel so lucky and excited to introduce more people and communities throughout the UK to the MOD brand, and we hope that as people discover and come to love our pizza, they will also come to understand our mission to make a positive impact on as many people as possible. “More than anything, it is our hope to become a positive part of each of these communities – providing great jobs, career

growth opportunities and making a positive difference in the community,” Sir Charles Dunstone said: “Along with the great sites in Newcastle and Nottingham, we are extremely excited to bring MOD to London’s West End. “Opening in central London is an amazing

opportunity for us to bring the MOD brand to life in a big way – showcasing our peoplefirst culture and meaningful community engagement. “Each of these strategic openings are building the momentum for our exciting growth plans for 2017 and beyond.”

Horizons chief in warning after EU exit vote Quick service restaurants could lose out after the British public voted to leave the EU, the boss of foodservice consultancy Horizons has warned. Peter Backman, Managing Director of Horizons, said that the UK economy faces an uncertain future following the result of the EU referendum, with the eating out market looking likely to experience less growth than predicted. He said that quick service restaurants could lose out, with the possibility of reduced sales, increased costs and lower demand from the home market. However, he believes this may be offset to a small degree by more foreign tourists coming here due to the fall in the value of the pound. Mr Backman said: “The UK economy will now face a period of uncertainty, which is likely to be intense over the next few days and weeks, but will be ongoing for five years or so as Britain finds its new way in the world. “Notably for foodservice, the pound will remain volatile and will trade at lower rates than over the last few years. Consumer

sentiment will probably remain depressed, costs will be elevated, and there will be some uncertainty over employment because of our reliance on European labour. “The foodservice sector will be less buoyant than it would have otherwise been – but the impact is likely to be felt differently in different areas of the business. “Sectors that could benefit include tourismrelated business including hotels and leisure, while restaurants, QSR and pubs could lose out. However, profitability, and therefore investment in the sector, is now under threat. He added: “Overall we could be facing reduced sales, increased costs and lower demand from the home market. “While this could be offset to a small degree by more foreign tourists coming here due to the fall in the value of the pound, the eating out market now faces less growth than we predicted for this year and next.” Issue 35 August 2016

News Round-up Call for ban on takeaways being delivered to schools Takeaways should be banned from being delivered to schools, the Royal Society for Public Health (RSPH) has said. A report published by the RSPH, The Youth Heath Movement and Slimming World, revealed that a quarter of young people have ordered fast food to school. The Child’s Obesity Strategy report comes as the government prepares to announce its plans to tackle the problem, with nearly one in five 10-11 year olds (19.1 per cent) being obese. The report revealed that almost half of young people (49%) blame fast food takeaways as the companies or brands most at fault for childhood obesity. More than two in five (42%) can walk from their school to somewhere selling unhealthy food in under two minutes. The report also found that half of those questioned had used their smartphone to order a takeaway. It also revealed that four in five (82%) think food manufacturers are misleading people when they provide fat, salt and sugar for single servings rather than for the entire product. In the report, the young people identify a number of steps which could be taken to help tackle childhood obesity.

Fifty per cent of those questioned said fast food firms should be banned from delivering to schools, while 87% said nutritional information on food packaging should be provided specifically for young people, not just for adults. Eighty-four per cent of the young people questioned said the number of teaspoons of sugar a soft drink contains should be displayed on the packaging. The idea of a loyalty card that gives points for healthy food choices was supported by 78%, while

New Papa John’s opens in Rochdale Pizza franchise Papa John’s has opened its latest store in Rochdale. Steve Mullarkey, who runs eight Papa John’s in the north of England, including one in Southport which opened in March, will run the outlet. Steve said: “With around 100,000 residents, Rochdale is a great location. Situated just half a mile from the town centre, the new store is relatively close to my other Papa John’s in the region and so some of the experienced staff have moved over for the opening. “We have also recruited a new local store manager who has spent many years in the pizza industry too. “We are very much looking forward to enticing local Rochdale residents to try our top quality Papa John’s pizza! “If our other store openings are anything to go by, they will be back for more very soon!” He added: “This investment from the Company has assisted greatly with the expansion of my portfolio of Papa John’s and I plan to open two more outlets before the end of this year. “The incentive scheme is particularly helpful as it means we can get deals on equipment, discounted franchised fees and support with marketing for new stores right at the time when we need it.”

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33% backed film-style classifications, such as PG, 12, 15, for food high in fat, salt or sugar. Three quarters of parents (74%) surveyed by Populus also backed the suggestion that there should be restrictions on fast food shops serving children during school hours. Shirley Cramer, Chief Executive of RSPH, said: “Our childhood obesity rates are disappointing, and tackling this must be a priority for the government – there can be no excuses for fudging action on what is our number one public health challenge.”

News Round-up Wetherspoon airport pub named best in the world A Wetherspoon airport pub has been named the best in the world in the FAB (Food and Beverage) Awards. The Windmill, which serves more than a million customers per year at Stansted Airport, claimed the Airport Bar of the Year accolade at the awards held in Switzerland. The pub opened its doors to the public in March 2015. b Two other Wetherspoon pubs, one at Birmingham Airport and the other at Liverpool Lime Street Station were also recognised, both being awarded highly commended in the airport category and railway category respectively. The awards were presented at the annual Airport FAB conference in Geneva. Jon Randall, Wetherspoon’s head of property and acquisitions, said: “We are delighted that the Windmill has been named the Airport Bar of the Year. “The award is testament to the amazing efforts of manager Michael Wilkins and his team of 160 staff who serve great food and drink in a superb looking pub. “The Windmill is a vital part of the food and drink offering at Stansted Airport. “We are equally proud of the awards to Wetherspoon at Birmingham Airport and The North Western at Liverpool Lime Street Station.” Martin Jones, Stansted’s interim commercial director, said: “It’s a fantastic achievement

for the Windmill to be recognised as the best airport bar in the world, just over a year after it opened at the heart of Stansted’s £80 million terminal transformation project. “I would like to congratulate the whole

Wetherspoon team as the pub is now an integral part of the new food and drink offer at Stansted and has proven to be extremely popular with both our UK and overseas passengers.”

Havana Club and jerk BBQ glazed pork ribs. Other additions include pan fried seabass and Fiesta Ensalada with butternut, avocado, roquito peppers and charred corn. For those craving something sweet, the desserts include Dulce de Leche Cheesecake, Cinnamon dusted Churros and Brazilian Tembleque, a creamy coconut pudding that is

both dairy and gluten free. Las Iguanas has also unveiled a host of cocktails including Hombre Bombre mixing Chivas Regal, Las Iguanas magnifica cachaça, pineapple juice and ginger syrup, and Pisco Power that combines ABA Pisco, Funkin guava purée, agave, apple and lime juices.

Las Iguanas opens second Brighton restaurant Latin-themed restaurant chain Las Iguanas has opened its second Brighton venue. The site is a new addition to the city’s marina, which has undergone a £250 million redevelopment. The outlet hopes to emulate the success of the first restaurant in the city, on Jubilee Street, reflecting the same ethos of fresh food, classic cocktails and vacation vibes. The new restaurant seats up to 135 people, with a vibrant interior and an outside seated terrace. The opening comes after Las Iguanas unveiled a brand new summertime menu to celebrate the Olympics in Rio. The menu includes Dadinhos, a popular Brazilian snack of crispy smoked cheese cubes served with a sticky chilli jam, and

Issue 33 June 2016

News Round-up Nespresso launches first UK café Nespresso has opened the doors of its first UK cafe.

Costa releases ‘Boss vs Barista’ YouTube film New Costa UK and Ireland Managing Director Jason Cotta has been getting behind the counter of one of the chain’s stores for a YouTube film to help young people understand the importance of their first job. The short Boss vs Barista film, one of four in the Costa Careers series, sees Mr Cotta compete in challenges against Barista Maestro Nicoly Serreira, with the intent to demonstrate how important and transferrable the skills learnt in-store are. The short film series has been released as part of a campaign to encourage young people to understand how their first job is important in that it provides lifelong skills and experience. Research by Costa found that 34 per cent of people said their first job prepared them for a future career. Costa questioned 1,500 16-25-yearold employees and 1,500 25+year old employees. The company found the top skills that employers look for in future employees are communication (49%), teamwork (38%) 16

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and people skills (33%). Mr Cotta said: “Going back to work instore for the Costa Career series reminded me just how talented our staff are. “I’m always so impressed by our baristas who put so much passion and personality into every drink they make. Nicoly was a great competitor and I’m proud that she is one of our baristas. Mr Cotta added: “With over half of our employee base consisting of under 25s, we are extremely proud of the fact that every week we give 110 young people the opportunity to start their career. “I hope through the new series young people will see the long term career opportunities available at Costa and will be encouraged to pursue a career within the business.”

Café Nespresso, in Cheapside, London, is part of a joint venture with premium food caterer DO&CO. The venue offers customers the opportunity to taste 11 Grand Cru coffees from the Nespresso Business Solutions range, which has been designed specifically for the restaurant, hotel and office sector. It will also offer an array of gourmet coffee recipes and no-alcoholic coffee cocktails. Francisco Nogueira, Managing Director of Nespresso UK & Ireland, said: “London has a thriving coffee culture but Café Nespresso is a unique premium café experience. “The UK is fast becoming a nation of coffee experts and as we grab our morning latte we want to know it is personalised to our tastes. “Café Nespresso will offer 11 distinct blends of coffee, which we source from among the top two per cent of quality coffee grown worldwide. “Our Maestros will guide customers to find their perfect drink from a large array of recipes and combinations, creating an entertaining experience for all.” As part of the joint venture with DO&CO, food will also be available, with customers able to sample a selection of savoury and sweet delicacies, such as paninis, seasonal salads, macaroons and pastries. Attila Doğudan, DO&CO Founder, said: “We are delighted to partner with Nespresso in this exciting new venture. “Our menu has been specifically designed to complement the high quality coffee on offer in the café. “We have carefully selected the very best food parings to give customers a variety of options for those special coffee moments.” All food and beverage options will be available to take away.

News Round-up Pret A Manger to open its first motorway shop Pret A Manger is preparing to open its first motorway service shop, as part of a trial partnership with Welcome Break. Pret A Manger is preparing to open its first motorway service shop, as part of a trial partnership with Welcome Break. The shop is scheduled to open at the end of summer at the South Mimms Services on Junction 23 of the M25. The menu will include a large selection of Pret’s freshly-made sandwiches, salads, wraps, baguettes and hot options, alongside organic teas and coffees, cold drinks, fruit and snacks. Pret A Manger CEO, Clive Schlee, said: “This is a new area for the Pret business, and one we’re looking forward to exploring. We’ll obviously have our own kitchen on the premises, allowing us to serve motorway customers with fresh, natural food, handmade throughout the day. I’m sure this natural food, and our organic coffee, will be well-received by motorway customers.” Rod McKie, CEO of Welcome Break, said: “Welcome Break is very excited about the prospect of working with Pret on the UK motorways and indeed, putting the much loved Pret brand on the header boards for the first time. “I am confident that this trial will be successful and lead to a long term partnership with Pret A Manger, and bring this amazing brand alongside our world class portfolio of

brands to offer even greater choice to the travelling UK public.” The first shop will have a twelve month trial with Welcome Break, and if successful will lead to other Pret shops opening in Welcome Break Service Stations. Mr Schlee added: “We will watch the results of the South Mimms shop with interest, and look forward to seeing how customers respond to Pret in this new environment.”

Tortilla opens first restaurant in Scotland Mexican-themed restaurant Tortilla has opened its first outlet in Scotland. The brand joins the line-up in the new £20m dining and leisure extension at Silverburn shopping centre, in Glasgow. Other restaurants include Chimichanga, Cosmi, Zizzi, TGI Friday’s, Five Guys, Bandmade Burger Co, Pizza Hut and Nando’s. Rob Lucy, Property Director at Tortilla, said: “The leisure extension at Silverburn is the perfect platform for our future expansion plans in Scotland. “The location itself benefits from a wide consumer base and the new restaurant launch has been a huge success for the brand. “We anticipate the visitors at Silverburn will appreciate the new look Tortilla, especially designed for the unique location at the gateway to prime dining area.” Tortilla officially launched in 2007, bringing burritos and tacos to London. Since then, the brand has opened 29 restaurants across the UK and now they’re making their debut in Scotland.

Just Eat to deliver takeaways with self-driving robots Customers of the online ordering platform Just Eat could soon find their food being delivered by self-driving robots.

Just Eat has partnered with Starship Technologies to trial the delivery robots on the streets of London. Starship Technologies was established in 2014 by the co-founders of Skype. The robots have been developed to deliver food, packages and goods within a short radius of their point of origin, the customer will then be sent a secure code to enter into the robot and access the meals. The robots will drive around autonomously whilst being monitored by human operators who can take over if needed. Since the end of last year the robots have driven close to 5,000 miles to meet over 400,000 people successfully without a single accident using cameras, sensors and other technology to navigate their way through the streets. Fernando Fanton, Chief Product and Technology Officer at Just Eat, said: “This is another example of how we are pushing technology boundaries to provide our customers and restaurant partners with more choice and flexibility. “We’ve always been committed to offering our customers new ways to order and pay for their food and now we’re right at the heart of a new way of delivering food which is as exciting for us as it will be for those who find a robot on their doorstep.” David Buttress, CEO of Just Eat, said: “As soon as we met the Starship team, we found their passion for their product infectious. “With scalable innovation at the core of their business, they are the perfect partner for us at Just Eat as we continuously look for sustainable ways to use technology to make our customers’ and restaurant partners’ lives easier. “We can’t wait to bring the delivery robots to local high streets very soon.” Issue 35 August 2016

News in brief The Botanical Café to open at Royal Botanical Gardens, Kew Peyton and Byrne is set to open its fifth catering outlet in the Royal Botanic Gardens. The Botanical Café will be the first all-day table service restaurant in Kew Gardens. The primarily plant-based menu, which was created by Executive Chef Lawrence Keogh, will reflect the location and emphasise natural and seasonal ingredients. Oliver Peyton, founder of Peyton and Byrne, said: We are delighted to have expanded our portfolio at Kew Gardens. “This is a really exciting new project, and we look forward to working closely with Kew to grow the ‘Why Plants Matter’ concept through the dishes we will serve and the ambient restaurant space we will create.”.

Papa John’s to open in Pontypridd Pizza franchise Papa John’s has opened its latest store in Pontypridd. Franchisee Clif Roberson, who is running the store, has recruited 22 staff members to serve-up pizza. Clif makes up one third of the trio of local school-friends-turnedentrepreneurs who have also recently opened Papa John’s in Merthyr Tydfil and Cwmbran. 18

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Rosa’s Thai Cafe to open in Brixton this autumn Rosa’s Thai Café is preparing to open the doors of its latest location in Brixton. The site, a former Post Office on Atlantic Road, has long been coveted by the café’s founders, husband and wife Alex and Saiphin Moore. It will be the eighth Rosa’s Thai Cafe, with outlets already open in Spitalfields, Soho, Westfield Stratford, Carnaby, Chelsea, Angel and Victoria. The restaurant will offer authentic Thai food with a contemporary twist, with ingredients sourced as locally as possible, including British beef and lamb, and Thai basil grown in London. The site was acquired by Casey Phillips, Partner at Shelley Sandzer, who said: “When we first inspected this site with one of the founders, Saiphin Moore, she had just gone vegetable shopping at the local Brixton market and was thrilled about the quality of the produce. “From that moment, I knew that this location would be perfect for them. It is always a great feeling to connect our clients with the perfect site and with this deal I feel that we have been able to do that once again.”

Clif said: “We were looking for an exciting business opportunity and have certainly found it in Papa John’s! “The company is growing rapidly and the support is tremendous. “So far, we have all been surprised and delighted by the popularity of our new stores, both of which have already doubled original forecasts, seeing strong repeat business. “Hot on the heels of Cwmbran and Merthyr, we are now looking forward to introducing Papa John’s to Pontypridd, plus opening two further Welsh stores this autumn! “Pontypridd is a superb location for us, just over ten miles north of Cardiff, with a sizeable student population. “We have acquired a former KFC site, adjacent to the university, which is a large modern building overlooking the main road, so we anticipate lots of passing trade keen to taste our tempting pizza!”

News in brief fruity option incorporates mulberries, apricot and sultana. Each of the treats are all gluten free.

Award delight for Kingfisher Fish & Chips A Plymouth chippy has been rewarded for the choice of sustainable fish dishes on its menu.

Pod adds new baked treats to menu Natural food outlet pod has released a new range of baked treats to its menu. All of the products are made with 100 per cent natural and healthy ingredients including grains, nuts and seeds. Customers have a choice between a chocolate brownie, banana and date cake, almond and pistachio bites, and a choice of either a chia or a mulberry chia flapjack. The chocolate brownies are baked with beetroot, the banana and date cake incorporates hazelnuts, and the almond and pistachio bites are made with coconut sugar to avoid unnecessary refined and processed sugars. The flapjacks are made with chia, pumpkin and sunflower seeds, and the

Kingfisher Fish & Chips was awarded the Best MSC UK Restaurant Menu 2016 by the Marine Stewardship Council (MSC). The chip shop offers 12 different MSC certified species on its menu, which is currently the largest number of certified dishes on any restaurant menu. Kingfisher also received an award at the National Fish and Chip shop Awards 2016, and The Good Catch Award in January, for being the UK’s most sustainable fish and chip shop. Craig Maw, owner of Kingfisher Fish & Chips, said: “We are delighted to have won MSC’s award for UK Menu of the Year, adding to our fantastic success with awards gained just six months ago. “MSC certification allows us to use the distinctive MSC ecolabel to communicate to our customers that our fish is from a certified sustainable source, and is fully traceable back to the fishery.” George Clark, MSC UK Commercial Manager, said: “We’re delighted that Kingfisher Fish & Chips have won this award. “Craig is a great ambassador for MSC certified fish, showing his commitment to sustainable sourcing and showing that offering a really broad range of certified sustainable seafood to the menu is achievable.”

Issue 35 August 2016

Gourmet Fast Food

Peopleâ&#x20AC;&#x2122;s expectations of fast food are changing, with consumers increasingly looking for high quality fare. Due to this, the gourmet fast food sector is growing with new restaurant concepts springing up all the time and food outlets already in operation developing new products to keep up with the competition.

Issue 35 August 2016

Gourmet Fast Food

Photo credit - Major International With the pace and demands of everyday life increasing all the time, so too are the demands of consumers in relation to the fast food they eat. People are no longer happy to make do with bland, uninspiring fare as they try to find a bite to eat during their lunch break, or when deciding on a takeaway or quick meal out. More and more people are craving high quality food which is innovative, fresh and tasty, yet is still ready in a matter of minutes and relatively inexpensive. As the demand for gourmet fast food grows, so does the number of outlets offering such fare. From street food vendors, to fast food chains, it seems more and more businesses in the food-to-go/quick 22

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service restaurant sector are upping their game to draw in the crowds. With this in mind, we decided to take a look at the latest trends in the gourmet fast sector and investigate the products that are available to foodservice. We also aim to find out what you should be offering to your customers to hold their interest and keep them coming back for more. Industry experts: Nick Pagett, Managing Director, Mom’s Fabulous Foods, Teresa Suter, Sales Director, Vegware; Mark Yates, Cofounder and Director, Empire Dogs; Peter Millen, Managing Director, Speciality Breads; James Circuit, Development Chef, Major International; David Bryant, Managing Director, Major International; Amie Shellis, Marketing

Executive, Paramount 21; John Tabatabai, owner, Rawligion, and Nigel O’Donnell, Managing Director, Meadow Vale Foods

What role does gourmet fast food play in the food-to-go/ quick service restaurant industry? With an ever-growing number of businesses competing in the food-togo/quick service restaurant sector, the amount of choice consumers have is huge. This means outlets have to up their game to stay ahead of the competition. Nigel O’Donnell, of Meadow Vale Foods, which supplies poultry products to foodservice businesses, was quick to highlight the importance of this

Gourmet Fast Food sector. He said: “Gourmet fast food is becoming a very influential sector in the food-to-go/quick service restaurant industry as many young Britons are switching from the traditional fast food restaurants to gourmet alternatives. “The gourmet fast food concept provides a change to the traditional ‘one size fits all’ mentality associated with most of the big fast food chains.” John Tabatabai, who owns Rawligion, a fast-casual café focusing on vegan, dairy-free, gluten-free, raw, plant-based food, agreed. He said: “Gourmet fast food plays a critical role in the food-togo/quick service restaurant industry. “People are no longer happy or want to settle for average food given the amount of information there is about health and nutrition. “Regardless of people’s dietary beliefs, everyone wants to know where their food comes from, how it’s been processed and that it will help improve the quality of their life as well as provide temporary enjoyment. This is no longer true of just restaurants, but also graband-go outfits too.” Teresa Suter, from eco-friendly packaging and disposable company Vegware, highlighted the fact that gourmet fast food was vastly different from the items on the menu at any regular takeaway outfit. She said: “Gourmet fast food isn’t your average takeaway fare – it’s high quality, innovative and looks amazing.” Mark Yates, from gourmet hot dog company Empire Dogs, agreed on the fact that gourmet fast food was much better quality than standard products and added that fast food outlets were raising the standard of their food to cater for consumers demanding greater quality. He said: “Gourmet fast food is becoming increasingly trendy as it’s a way to replicate gourmet street food experiences from around the world in a readily available, ready-to-eat format. “Consumer tastes are changing. We are

Gourmet Fast Food

moving towards a grazing culture with less defined lunch breaks. People don’t always have time for a sit-down meal, especially during a hectic workday or when out and about. Rather, they want to try something more interesting than a quick sandwich. This has been fuelled by the huge rise in the popularity of street food markets in recent years as consumers search for a more innovative food offering which is fresh, tasty and good value. “Consequently, gourmet fast food is playing an increasingly important role in the food-to-go/quick service food industry as consumers require a higher quality product. “Empire Dogs supply a number of universities who have been keen to adapt to the increased demand for gourmet food that can be served quickly to a huge number of hungry students, who are looking for something delicious, nutritious and want it fast. “It also needs to taste amazing and offer a feel-good factor that raises it above the typically poor quality, soulless standard products we’re used to seeing, so remaining true to an enlightened ethos about where fast food comes from and ethical standards.” 24

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Why is gourmet fast food growing in popularity among consumers? With the competition in the food-togo/QSR sector growing all the time, business have to ensure they stay ahead of their rivals. As the number of outlets has grown, so too has the quality and range of food on offer, with this the demands of the customer have also grown, as people expect more. Teresa said: “People are leading increasingly busy lives and it makes sense for them to eat on the go – but with gourmet takeaway, it happily doesn’t need to come at the expense of the quality of the food or presentation.” Nigel seconded this view. He said: “Gourmet fast food is growing in popularity because the quick to cook/ serve nature, along with the fact you are getting a better quality product, appeals to the needs of an increasingly convenience-focused consumer. He added: “Consumers are also becoming a lot more health conscious and fast food outlets are tapping into this trend offering products such as sweet potato fries instead of normal

fries. Minor changes like this are adding value to dishes, but also attracting consumers as they offer health benefits.” John agreed. He said: “There is much more of an awareness of where food comes from, its quality and what it can do for your health than there ever has been before.” James Curcuit, from Major International, which specialises in the production of soups, sauces, stocks and gravies, added: “Gourmet fast food satisfies consumer desires for good food fast. No longer are we content with below standard fare. We want delicious flavoursome food and we want it now and packaged to go. “Be that gourmet tapas, a pimped up burger or a restyled gourmet chicken dog served in a brioche bun. We are even prepared to pay good money for it, but it has to taste as good as it looks.” Mark agreed that the demand for quality was behind the growth in popularity. He said: “Gourmet denotes quality. By describing something as gourmet, we imply that the food not only tastes wonderful, but it has been made with the highest quality gredients.”

Quick and simple sides without sacrificing on quality

Peter Millen, of artisan bakery business Speciality Breads, said that one of the reasons for the growth in the popularity of gourmet fast food was down to consumers becoming more adventurous. He said: “With consumers continuing to be adventurous when eating out and often selecting with their eyes, the time when poor quality, cheap and uninspiring fast food is over. Consumers have become more discerning so gourmet fast food has become vital across a range of sectors and there is some fantastic innovation taking place.”

The emergence of ‘posh nosh’ and more premium styles of fries that cater for a wide range of tastes means there is a huge opportunity for quick service operators to tradeup their fries and create a real point of difference, as well as a higher mark-up. Aviko’s Superlongs are longer than average fries and provide greater plate fill and, therefore, more portions per kilogram, while their Sweet Potato Fries are another great addition to menus. Aviko’s Potato Wedges also give restaurants the opportunity to up sell by offering products with a more premium feel – and a correspondingly higher mark-up. To help operators expand their side menus, Aviko has launched Piri Piri Wedges. The skin-on jacket potato wedges feature a generous sprinkling of piri piri seasoning for a tasty kick. Ready from frozen in as little as three minutes, the piri piri wedges 26

Issue 35 August 2016

offer a speedy option to enhance menus, without putting any additional strain on already busy kitchens. Mohammed Essa, Aviko General Manager UK and Ireland, said: “Using speciality potato products that are quick and simple to serve yet don’t sacrifice the quality of the final dish is a sure fire way to make money – not only will sides such as our Premium Fries and Potato Wedges open up a wider variety of choices to your customers, they could also command a much more premium price point.” Aviko has also created a handy plate fill calculator to drive awareness of the profit opportunity available to operators that trade up their fries. The easy-to-use online tool generates recommendations based the operator’s current turnover of regular fries and predicted turnover if they made the switch to Aviko’s Superlong, Supercrunch or Sweet Potato Fries.

Amie Shellis, from Paramount 21, which produces frozen seafood and vegetarian dishes for the foodservice industry, added: “So many factors play a huge part in the growing popularity of gourmet fast food, which shows no signs of slowing down. Consumers want quick food to go, however, they are not willing to compromise on quality. We can clearly see evidence of this with some of the big fast food chains adding gourmet options to their menus to compete with smaller independent gourmet fast food restaurants. “With more than a third of consumers now considering themselves ‘foodies’, it’s no wonder that the demand for better quality fast food is growing. This trend has been helped along greatly by social media, with over 38 million hashtags on Instagram for ‘foodie’ and over 26,500 for ‘gourmet burger’. Foodservice operators need to consider more and more - is their food instagrammable? “With ‘at home cooking’ also on the rise, we’re much more knowledgeable about flavours, ingredients and sourcing, which is reflected in the level of gourmet fast food. We not only want quality and food that looks great, consumers now demand provenance and authenticity. Gourmet fast food has been able to deliver these key components enabling it to become a big trend and we can already see how these demands will filter out into the wider foodservice market. Giving an example of how a product

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Gourmet Fast Food

Photo credit - Major International can be turned into gourmet fast food, Aimee said: “Our Seeded Jack Sprats are able to hit the mark for casual dining restaurants. They can be dressed up as a gourmet seafood burger or dressed down as a snack or sharing plate.” However, Mark said: “Some fast food manufacturers add the term gourmet to their description as a marketing ploy. They believe that if a food product is labelled gourmet it is premiumised in the customer’s eyes and they are more likely as a consequence to pay a higher price for it. The only problem with this is that there are no restrictions or guidelines within the food industry as to what denotes gourmet! Anyone can say a product is gourmet, but is that really the truth?”

What are the latest trends in the gourmet fast food market? With so many flavour and food options 28

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on offer, consumers have an amazing variety of options to choose from when it comes to gourmet fast food. But according to our experts, some of the old favourites are still proving immensely popular, with a few added twists and new toppings. Nick Pagett, of gourmet hot dog company Mom’s Fabulous Hot Dogs, said: “The rise of gourmet fast food consumption has opened the door to a world of hot dog dining options. “Mom’s has seen unprecedented growth in this market with our varied range. The birth of mom’s Rosti Dog provides a popular option to the gourmet fast food market offerings.” Peter added: “While pulled pork and healthy gourmet fast food dishes are all the rage, the burger industry still has to be one of the most innovative and

creative sub-sectors in foodservice. “Just when you think the burgers can’t go any further, new trends, ideas and chefs seem to come along providing new twists to keep the burger craze moving forward. “In the last few months, I have seen some stunning vegetarian burger offerings which have really taken off, plus fillings, toppings and sauces which I wouldn’t have imagined 10 years ago. “There is also a real trend for burgers with an ethnic twist and I expect this to continue. This includes Spanish burgers made with chorizo or Iberico pork, Korean burgers with kim chi and Mexican burgers with a spicy kick. “With a sport packed summer, I expect to see plenty more international flair in the world of burgers, so bring on National Burger Day (August 25).”

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Gourmet Fast Food Nigel was keen to highlight the growing influence American food was having on the gourmet fast food sector in Britain: “American-style food and flavours continue to be a key theme in the fast food and casual dining market. “Meadow Vale Foods’ Homestyle chicken range, which is launching in October, is perfect for outlets serving this type of food. “Each portion is covered with a crunchy seasoned coating giving them a homecooked feel and making them a perfect addition to gourmet fast food menus. “As well as American-style food, according to Mintel (2016), there has also been a surge in burrito bars and made to order gourmet kebab bars as the concept of fast casual dining grows. “Interestingly, vegetables and superfoods such as avocado and kale have also become very popular over the last year, as the younger consumer becomes more health conscious.” David Bryant, from Major, pointed out the growing demand for spicier flavourings. He said: “Over the past year our piri piri and fajita marinade bases were our top sellers, rising to prominence and pipping more traditional flavourings such as barbecue to the post. “However, trends are proving that there is a definite market and demand for spicier more exotic old world flavours, with our Moroccan, Bombay and Oriental marinade bases being steady risers.” Mark agreed that spicy food was continuing to grow in popularity. He said: “The latest flavour trends include Mexican flavours like jalapeno peppers, chorizo, smoked paprika and Cajun chicken. “Through adding different toppings we can adjust the flavour profile to appeal to new trends in food. We call it ‘Pimping’ the dog.

Issue 35 August 2016

Gourmet Fast Food

“Students particularly like to customise their hotdogs by adding different toppings and relish each time they order.” Mark added that certain types of bread were proving popular in the gourmet fast food sector. He said: “We also use the classic brioche bun for our hotdogs. These have quickly become the preferred indicator of a gourmet fast food option to accompany burgers, hotdogs and sliders, as they are richer in flavour than standard white buns and rolls, hold their shape better and absorb more juice and sauce without falling apart.

benefits of what they eat, as well as where their food comes from. He said: “People no longer want just Italian, but they want food specifically from Puglia or from Tuscany. They want food with stories, food with history.

demand quality. It’s important to get it right.

“On the other side of the spectrum people also want to eat and drink better quality ingredients. We are seeing for the first time a shift in both mentality and also lifestyle where people are preferring to spend more money on better quality foods.”

“Mom’s has set about changing the perception of a hot dog by introducing a range of meaty products with different flavours, textures and by using superior meat standards.

How can gourmet fast food outlets ensure their business stands out from competitors?

“People are also prepared to pay a little bit more for what they consider to be a premium ingredient like this.”

“Well, that’s the million dollar question,” said fast-casual café boss John. “Please let me know if you find out!”

John also pointed out that more consumers were interested in the health

However, Nick suggested it was all about quality. He said: “People in the UK

“Mom’s Fabulous Hot Dogs differ from the old soft textured hot dogs that have little consumer confidence.

“Our quality assurance is always a big part of keeping ahead and differentiating from others. We want eaters to have the perfect gourmet experience.” Nigel agreed that quality was a key factor. He said: “To ensure gourmet fast food outlets stand out from their competitors, it is important to offer a product or service that is unique and of a higher quality in comparison. Issue 33 June 2016

Gourmet Fast Food “Gourmet fast food outlets should also look to create natural, high quality products with a twist. This should be combined with having the ability to adapt to customer needs and meeting their demands of ‘what they want and when they want it’.” Mark urged businesses to keep it simple. He said: “Stick to what you do and do it well, but create specials so you can let your customers experiment with new ideas and flavours, and create their own dish, as they want it not as your brand says it should be.” Peter agreed, but added that a ‘certain quirkiness’ was also important. He said: “Speed, simplicity and of course quality are all essential for gourmet fast food outlets. “A certain quirkiness and a unique proposition are also vital as it’s a popular marketplace and extremely competitive.” James, however, urged outlets to embrace the demand for high quality street food. He said: “Restyled vintage Street vans are everywhere right now and seem to be going from strength to strength. Not only in your usual venues, but increasingly more sought after to cater for weddings and events in general.” In terms of packaging and presenting gourmet fast food, Teresa said businesses should definitely consider the environment. She said: “Eco-friendly packaging! A recent study found that products in ecofriendly packaging are seen as better quality, and lead to customers spending more money as a result. “Consumers are increasingly looking for sustainability in their packaging.”

What products are available to food service to ensure gourmet fast food products are presented at their best and how do you choose what’s right for your business? 32

Issue 35 August 2016

Gourmet Fast Food Nigel said: “Presentation is key when preparing gourmet fast food and the look of a dish - from the sides alongside the chicken burger, to the colour of the bun - has to be correct to catch the consumer’s eye and draw them in. “Creating a rapport between the customer and the brand is also important and this can be done by offering customers branded packaging for their food.” Teresa added: “It’s important for food packaging to combine an instant graband-go appeal with a high quality look and feel.” Nick said: “Street food packaging should be responding to the increasing demand for small, disposable and easily transportable packaging designs, by producing more versatile and creative solutions. “According to the Packaging Technology and Integrated Solutions Report 2016, ‘over 80% of consumers feel that packaging should keep products fresh and prefer products sold in packaging that can be easily opened and closed without the use of scissors or other tools’. The report went on to say that ‘flexible packaging

Issue 35 August 2016

is now the second-most popular form of packaging amongst new products, while pouches and sachets have experienced the biggest growth in the market. It is also an area where new shapes and closures are combining to make some unique packaging’. “Mom’s branding and packaging is vibrant, and eye-catching, and consists of several clever design elements to offer good level of practicality to their consumers.” Mark highlighted the need for businesses to create an identity with their branding. He said: “It’s important to create a dynamic identity that does not necessarily comply with standard branding methods. “Good non-brand branding creates the illusion of cool, ‘street’, ‘savvy’ and fashionable gourmet food. This is what we’re trying to create here with our packaging, to tell the story of the brand quickly and effectively on a simple cardboard holder that is instantly recognisable.”

What does the future hold for the gourmet fast food market?

According to Nick, the market will only continue to grow. He said: “As consumers become more exposed to high quality and adventurous foods at affordable price, their expectations of food are constantly on the rise and consumer demand will stimulate market growth.” Nigel agreed. He said: “The future for the gourmet fast food market is bright, as the surge towards convenience continues and the fact that more and more consumers are demanding high quality fast food.” Mark added: “It’s 2016 and the British Street food revolution is in full swing. Street food markets are becoming a regular fixture as people look for better quality food. “People are moving away from the larger fast food chains and seeking out a gourmet offering instead. “McDonald’s has responded to this move away from the big food chains and the move towards a higher quality offering, by trying to entice people back by offering table service and gourmet burgers.

Gourmet Fast Food “Fast food is always popular during a recession as people accept they’ll have less to spend on eating out. “However, consumers still want a product that is tasty, satisfying and made from quality ingredients that incorporate more exotic and authentic flavours with their own tasty twists on standard items such as hot dogs. “This helps create an edge in the fast food market. It also helps us adhere to the premise that more people want to eat well and won’t settle for massproduced, soulless food with no ethical integrity.” John added: “It’s the future in modern cities as people have less time and still demand higher quality fuel.” James believes that in the future we could see some British takeaway favourites being given a gourmet makeover. He said: “Whilst international streetfusion and classic reinventions have been high on consumer lists on and off the streets, humble British takeaway favourites could definitely be the next to have a makeover and go gourmet.” Teresa added: “The popularity of the gourmet fast food sector certainly shows no signs of slowing! We’ll be continuing to provide innovative eco solutions for gourmet food on the go to keep up with the latest trends.” In conclusion, it seems that the gourmet fast food sector is only going in one direction. No longer are people happy to make do with bland, uninspiring fare. And as consumers demand better quality and a greater range of flavours from all around the world, food-to-go and quick service restaurants will need to work hard to keep up with trends. However, with a little bit of innovation, every grab-and-go or fast food option can be improved with better ingredients and given a gourmet twist.

Issue 33 June 2016

Chic k ‘n’ Sou rs

Following hot on the heels of the opening of the first Chick ‘n’ Sours last year, the hugely popular fried chicken restaurant is now preparing to welcome customers to its second venue.

Arriving in Seven Dials, in the West End, next month, the new restaurant promises a reimagined menu of freerange, herb-fed, fried chicken, sides, sour cocktails, local beers and softserve ice-cream creations. The new site is a bold move for Chick ‘n’ Sours’ co-founders Carl Clarke and David Wolanski, who are aiming to recreate the success of their Haggerston restaurant. Speaking previously about the new opening, Carl said: “We couldn’t be happier with the location and the site, bang in the West End of London. “Nothing changes though in terms of what we are all about – it will be the same wicked vibe and spirit that we’ve brought to everything we’ve done since our first parties years back.” The core menu will remain short and straightforward. It will include some of the much-loved classics served up at the East London restaurant, such as the Korean Fried Chicken Bun and Szechuan Aubergine. There will also be new additions, such 36

Issue 35 August 2016

as the Hot and Numbing Disco Wings and the Xian Xian Tenders, which have already been trialling at the Haggerston site. The signature house fry is finished off with Carl’s unique ‘seaweed crack’ seasoning and served with pickled watermelon. The guest fry will change on a seasonal basis and is inspired by travels and other countries’ interpretations of fried chicken. Carl will continue his long-standing relationship with small independent producers, as well as using state of the art, greener, pressure fryers, to fry the chicken in British rapeseed oil, which has the lowest trans fats. With all this in mind, we spoke to Carl and David to get the lowdown on the business and find out about the latest trends in the fried chicken market, as well as what the future holds for Chick ‘n’ Sours.

What is the ethos of the company?

“To enjoy what we do. If we and our great staff are enjoying our work this transcends to our customers and then in turn will help us build a great business. It’s not rocket science: Amazing food, awesome drinks, great tunes and happy customers!”

When did you open the first store? “We opened the first Chick ‘n’ Sours store in May 2015, on Kingsland Road, in Haggerston, East London.” Who designed the Seven Dials store? “It has been designed internally by ourselves in collaboration with our good friend Camilla Kelly from The Mint List. We aim to open in September.”

Why did you decide to go with this style of shop fit? “It will be the same eclectic design as our first place, which is a mixture of modern necessities with vintage and reclaimed pieces sourced from antiques markets and random spots.

Business Profile “Like the first site, this will remain independent and back when we opened our first site, we begged, stole and borrowed, pulled in favours from friends and did lots of the DIY ourselves, as we funded it all ourselves.”

What are the latest trends in the market? “We’re not too concerned about other trends. We focus on the ever popular fried chicken and make sure we produce the best quality, British, healthiest and tastiest fried chicken possible.”

How many staff work for the business? “Currently we have 12 staff at our Haggerston site and this will probably treble when we open our site in Seven Dials, as we will be opening for lunch and dinner seven days a week and also putting the infrastructure in place to build a sustainable business.”

What has the public response been like to your business? “The response has been overwhelmingly positive and we are very grateful for that. There has been a lot of love for what we are doing which makes all the hard work and commitment the team have put in worthwhile.”

How many customers can you accommodate?

What is your busiest time of the day?

“We can seat 32 covers in Haggerston (site 1) and we do around 500-600 covers a week there, even though we are only open for dinner Tuesday to Friday and do lunch and dinner on Saturday and Sunday.

“Evenings are normally the busiest time of the day, as we don’t open for lunch except at the weekends. Sunday lunches are busy as we do a special whole fried chicken.”

“The Seven Dials site will be slightly bigger with around 40 covers.”

How would you describe your menu? “It’s a short punchy menu of imaginative and fun fried chicken dishes, and sour cocktails. We source the best possible ingredients, such as our free range, herb-fed chickens from Pilmoor Grange Farm, in Yorkshire, and you’ll always find fresh vegetables on our menu from Keveral Farm Organic Farming Community, in Cornwall.”

What is the most popular item on the menu? “With it being a short menu, they all have to be winners. The Korean Fried Chicken Bun is an amazing, massive, juicy, spicy burger, which is very popular but the Szechuan Aubergine dish won Hot Dinners Dish of The Year, 2015.”

What sets you aside from other similar businesses in your area? “There are many people doing lots of fantastic things around where we are and in London in general. We have spent years perfecting our brine ratio, our flour mix, sourcing the best chicken etc, and combine that with the creative talent of Carl Clarke and Ash Mair, it takes Chick ‘n’ Sours to the next level.”

What are your plans moving forward? “We will continue to focus on giving each and every customer who comes into our restaurants the best possible experience. “If we continue to do that and manage our business well, then a steady growth in London, and then beyond into other UK cities, should follow naturally. There’s some amazing food scenes happening all over the country and we want to embrace them.”

Issue 33 June 2016

EPOS & TILL SYSTEMS Electronic Point of Sale (EPoS) and till systems have come a very long way in a very short space of time. Major advancements in technology mean that as well as being able to process payments, they now offer food-to-go and quick service restaurants a range of solutions to drive efficiency

Issue 35 August 2016

EPOS & Till Systems

Taking payments, ordering stock, marketing, and improving customer experience are just a few of the tasks businesses in food-to-go and quick service restaurant (QSR) sector need to find solutions for. In the not too distant past, all of these would have to be done separately and taken up time and energy. However, the advances in EPoS and till systems mean that technology can now be used to complete these tasks quickly and efficiently. Over the next few pages we find out about the roles EPoS and till systems play in the foodservice industry. We also investigate the latest trends and find out what businesses in the food-togo and QSR sector should be looking for when buying new equipment. Industry voices: Geoff Whittle, Managing Partner, Integer Computers LLP; Steven Rolfe, Managing Director, pointOne EPoS; James Frost, Chief Marketing Officer, Worldpay; Peter Moore, CEO, Lolly, Clive Consterdine, Sales and Marketing Director, Zonal Retail Data Systems; Mat Prowse, Director, Rockfish, and Jules Capriglione, Head of Marketing, RST EPoS. 40

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Why is having an effective EPoS system essential for food-to-go/quick service restaurant businesses? In the food-to-go and QSR industry, time is money. At busy periods, any part of the service operation hampered by poor equipment or slow processes can cost businesses customers and in turn money. So, how can an effective EPoS system solve these problems? Steven Rolfe, from pointOne EPoS, which develops and builds EPoS systems, said: “Effective EPoS systems enable you to maximise revenue during peak traffic by offering a slick and intuitive user interface and reliability. “Solid and well-designed scalable EPoS systems also enable you to add-on other key technologies for the QSR space, such as online ordering for customers wishing to click and collect to save queuing during their lunch break, and also customer-facing kiosks to really enhance the customer experience and drive engagement.” Peter Moore, from EPoS software company Lolly, said: “In today’s time poor world, people want to be served quickly and efficiently - so they will have more time to do what they want and when they want.

“New EPoS systems deliver time-saving solutions. That includes contactless payment methods that enable a loyalty product scheme which can be delivered quickly to the customer at point of sale. “From a food-to-go perspective, an EPoS system delivers efficiency and increased profitability to the business, being efficient with reconciliation, stock management and staff management. Retailers need to ensure they have chosen a system that enables them to work smarter and more effectively.” Clive Consterdine, from Zonal Retail Data Systems, which supplies technology solutions to the hospitality businesses, added: “Food to go or quick service, is just that – fast, efficient delivery of food for customers. “It’s about driving efficiency, not just in terms of speed of service, but also in terms of pricing, quality and availability. “Having an effective EPoS system is essential for any food to go operator, as it not only helps with tighter control of stock, ordering and pricing but is there to enhance the guest experience every step of their journey. “Happy customers drive loyalty, sales and profits, so investing in an EPoS system

with integrated functionality, is essential to business growth.” Jules Capriglione, from RTS EPoS, which provides EPoS hardware and software solutions, said that having an effective EPoS system can ensure businesses are more efficient. He said: “An effective EPOS System enables a more streamlined ordering process; establishing trends via reports, maintains control and helps develop food pathways, online shopping and online marketing direct to customers. Resulting in a cost effective, efficient business.” Geoff Whittle, from Integer Computers LLP, which develops EPoS software and hardware solutions, highlighted the value of an effective EPoS system to fast food delivery business, pointing out some of the tasks that such technology can be used for. He said: “EPoS for fast food delivery can be used with integrated online ordering, offering instant caller recognition on the screen, postcode look-up for new customers and you can receive online orders on-screen from your own website.” James Frost, from payment processing technology company Worldpay, added: “In fast paced restaurant environments where speed and convenience can be a deciding factor in terms of where consumers spend their money, having a simple and flexible EPoS system is essential to offer a quick and seamless payments experience. “Contactless technology in particular has emerged as a must-have feature for fast food outlets, speeding up service by approximately seven seconds compared to chip and pin payments. We have already seen Britain’s high street fast food outlets driving the revolution in contactless technology, with the sector accounting for 48% of the total UK contactless transactions processed by Worldpay in 2015. The sector’s high volumes of lower value transactions are ideal for tap-and-go, which is now the preferred payment of choice for countless customers. “But the real value EPoS brings to small business owners is its ability to reduce the daily admin burden by automating the reconciliation of cash and card payments. We know that small business owners spend roughly a fifth of their time on paperwork.” What are the advantages of using EPoS technology? Any piece of equipment that saves time and money is invaluable to businesses in the food-to-go/QSR industry and, according to our experts, an effective EPoS system is definitely a tool that can help with this. Steven said: “The advantages of using EPoS technology are speed of service, the ability to take money, security to ensure the additional money is accounted for and the ability to provide live business data when you need it.” Peter added: “It records every transaction that occurs on the till. A report can be written to deliver that information in a way that is meaningful and can increase revenues and customer footfall. “EPoS, in its modern form, is a cloud-based solution that connects different services at the point of sale. Traditional systems can’t give you that ability to integrate different services, seamlessly at point of sale. And, ultimately, it increases the amount of people that can be served. Issue 35 August 2016

EPOS & Till Systems “It also records every transaction that occurs on the till. A report can be written to deliver that information in a way that is meaningful and can increase revenues and customer footfall.” Geoff highlighted the many ways that businesses can utilise EPoS technology. He said: “Obviously, there are the basic advantages, such as speed of touch screen ordering, reduction of mistakes, automatic calculation of meal deals, through to updating stock levels and analysis of sales. “However, an EPoS system should also be the first line of your marketing effort, starting with operator selling prompts on the screen, having space to add and change marketing messages on customer receipts, through to sending targeted marketing text messages to customers and automatically creating a database of customer email addresses.” Jules added to the list of uses. He said: “Organising, controlling and analysing various aspects of your business, a sophisticated EPOS System will seamlessly automate reports. These can be based on best-selling items, best performing staff, peak sales times and best performing sales channels. Ultimately, optimising your business with efficiency and ensuring quality service.” Mat Prowse, who runs four takeaway/ restaurants in the south west highlighted one of the ways EPoS can help his business. He said: “Being able to keep track of stock has been a great help, especially when planning for busy holiday periods, which can have a significant impact on our business.” James added: “By using EPoS technology, businesses will be better positioned to process payments swiftly and securely, speeding up the transaction process and resulting in shorter queuing times. “Simplifying everyday transactions and offering consumers the payment method they prefer can remove some of the most common barriers to customer satisfaction – and as we know, happy guests are more likely to return. Importantly, these capabilities can also enable a restaurant to turn tables faster than before, reaching and serving more guests at the same time.” What are the latest trends in terms of EPoS and till technology? 42

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Case Study pointOne Tossed becomes UK’s first ‘cashless’ restaurant using pointOne’s ‘Kiosk’ technology Tossed, a chain of London-based healthy eating places, specialises in providing fresh, alternative food options that embrace a healthier eating style. The company procures the highest quality products and these are sourced locally and ethically. Tossed currently has 26 sites in the London area with plans to open more over the next 12 months. “We have been working with pointOne EPoS on this proprietary ‘cashless’ technology. Together we have produced an exciting new ‘ground-breaking’ approach to quick service restaurant operations” Neil Sebba, Finance Director at Tossed

The Challenge – to shorten queues, reduce costs and enhance customer experience Tossed prides itself on providing fresh, healthy meals to its health-conscious customers quickly and efficiently. During peak times, however, as is typical in any busy quick service restaurant, queues can often dilute the overall dining experience. Vincent McKevitt, Founder of Tossed said: “Most operators face speed and capacity issues at lunchtime, but ours are intensified because we make our food fresh-to-order and most guests like to customise their food to suit their health and taste requirements. Having a unique point-of-sale solution allows our team to focus their energy on our speed of production.” Improving the guest experience was the prime motivation, however, the business also recognised that by using technology effectively it could also remove cash and paper from all its outlets. For a rapidly growing operation of 26 restaurants with more to come, the efficiency savings of implementing this new process would also have the potential to vastly improve its bottom line profitability.

The Solution – The development of an ‘unmanned, cashless kiosk’ with pointOne EPoS pointOne had already worked very closely with Tossed as their EPoS supplier for over 10 years. During this time pointOne had already completed a number of customised developments to support

the Tossed business model so it was a natural progression to work with them on developing this new ‘ground-breaking’ technology.

The ‘kiosk’ – How it works The Kiosk provides Tossed with the ability to implement a self-service customer ordering and payment solution. Working on an Android platform, and using 10” tablets mounted in BouncePad holders the Kiosk solution enables customers to simply glide through and browse picturebased menu content and nutritional data, create orders and check-out with integrated contactless card payments in just a few button presses.

Results – A virtually seamless integration into their existing operation with very positive customer feedback Tossed initially opened two new cashfree stores: Coleman Street and Upper Thames Street in Central London. Both were fitted with self-service kiosks instead of manned tills, and take payment by credit or debit card, contactless and Apple Pay instead of cash. Vincent McKevitt concludes; “Guest

feedback from the trials has been very positive. People like to be able browse in their own time and customise what they eat, completing a great experience with tasty, bespoke, healthy food, served quickly.”

What are the key benefits?

• Reduces queues during busy periods • Removes cash from the business • Provides a unique experience for its diners

• Supports its ‘green’ credentials with a paperless operation

• Enhances reputation as a leading innovative hospitality provider

Features of the new kiosk include:

• Customisable user interface • Ability to filter menu options by food types (i.e. allergy content)

• Display nutritional data clearly to the

customer and enable them in real time to build up a nutritional picture of their order/basket option to email receipt to customer • Upsell opportunities throughout order process and checkout • Discount code functionality and Manager override with QR code log in feature

About pointOne: pointOne is a UK company that is committed to developing, building and supporting, technically advanced, proven, robust EPoS solutions that you can trust. Our award winning solutions have been designed to drive cost out of a business, maximise revenue potential, ensure customer loyalty and deliver exceptional customer service. With over 1,300 installations, pointOne is suitable for use in restaurants, bars, cafes, pubs, clubs, colleges and more. To find out how pointOne’s EPoS solutions can help your hospitality business call: 0345 8620005 or email: info@pointone.co.uk. Issue 33 June 2016

EPOS & Till Systems

learn more about our customers, their behaviour and purchasing preferences than ever before. “Investing in EPoS is one thing, but understanding the power of the data and using it effectively to build your business is something that quick service restaurants need to grapple with. Restaurants now have the ability to target their promotions to meet their customers’ desires, rather than run costly blanket offers.” Steven highlighted the need for speed when it came to service at busy periods. He said: “Certainly in the QSR space, customers still continue to demand ways of speeding up service in their limited lunch break and, as such, the ability to offer a pre-ordering click-and-collect style solution – completely integrated with the EPOS system, is crucial to many operators. “There is also a new shift towards providing customers with the ability to order at a kiosk/tablet without having to engage with staff. There are also a multitude of payment apps and loyalty 44

Issue 35 August 2016

apps still coming to the market which are steadily gaining traction.” Peter pointed out the impact cloud computing has had on EPoS systems. He said: “Cloud computing has evolved in the past five years. There’s no point in having an expensive piece of equipment on your premises, when all you need is the processing power of the cloud. This means the expensive traditional EPoS systems are being phased out. Today it is all about low cost tablet till systems.”

purchasing new till equipment, which will help them run their business more efficiently and professionally. “With the modern consumer expecting speed of service, it is vital to be able to take both card and cash payments from your customers and reconcile with a few taps. “Your EPoS should also link to the card payment device so you only have to key in the transactions once.

What should food-to-go/quick service restaurant owners look out for when buying new EPoS or till equipment?

“And finally, if possible, you should select an EPoS that offers both hardware and software as one, integrated package.

With the many features and uses of EPoS and till equipment, it can be a tough task deciding which software and hardware would best serve the needs of your business.

“An online tool that allows you to see card transactions, sales trends and financial analysis is also invaluable to businesses to gain greater insight and help improve operations.”

However, our industry experts have plenty of advice of what to look out for.

Peter added: “I cannot stress enough that integration is what they should look for. They have to have contactless payment and loyalty. Consumers expect loyalty in the food to go sector.

James said: “Restaurant owners should always look for an intelligent and integrated payments solution when

EPOS & Till Systems “The software has to also be intuitive, as staff turnover is high in this sector. “Most people think they need an advanced system from the beginning, a system with multiple tills, stock management, cloud back office, etc. My advice is to go slowly, start with a core system that can scale as and when your business grows. So get what gives you what you need now, and then the add-ons can come later.” Of course, reliability is a must, as Steven pointed out, but he also agreed with Peter that your EPoS system must be scalable. He said: “Ultimately the solution needs to be proven, reliable and scalable. “If it can demonstrate this, and it has the ability to offer key future developments such as kiosks and online ordering, you have ticked all the boxes for the QSR space.” The equipment must also be durable and be able to stand up to a kitchen environment.

Geoff said: “The equipment must be properly rated and tested for use in an environment that has extremes of temperature, fine dust in the atmosphere and operators who may have moisture and grease on their hands. “There are cheap systems being offered that are based on touch screen computers that are rated and intended for domestic use. “Look for an established supplier offering equipment from manufacturers that you have heard of or you can find in a quick Google search.” What support is available to businesses who use EPoS & till technology? If something goes wrong with your EPoS system it’s important to have support that you can rely on to put things right quickly and without too much disruption to your business. But what type of support can businesses expect to get from the providers of their EPoS systems.

Peter said: “It depends on the provider and service level package you have with them. “You would want to deal with a company that provides support in various formats, from online demonstrations, initial training at set up, telephone and chat support, and resources on their website like video’s, FAQ’s and troubleshooting. You need to know they are there for you in case you need them.” Steven said that pointOne offered telephone and field-based support, but that customers should be able to rely on the product being reliable in the first instance. He said: “We provide an in-house delivered telephone and field-based support service to our customers to ensure they can maximise their potential by maintaining ‘up-time’. Fundamentally though, it is crucial that the EPoS solution is reliable in the first place.” Geoff’s company offer similar support. He said: “Integer offer all of their customers

EPOS & Till Systems telephone and online support, with an emergency helpline in the evenings and at weekends. Very occasionally a man on site is the only answer, but the ability to log in, diagnose and fix issues online reduces that to a minimum.” Jules added: “Obtaining the correct company to supply your EPOS Solution, you need to know you are getting a quality product, a solution that protects your assets and is a valuable member of your team. “This comes with not just being able to sell quality products and walk away, but to ensure there is a 24/7 support team handy, for when the business owners need that extra support. With this technology, we are able to work remotely and most cases have any issues resolved within minutes, while software is updated within non-operational times.” What future developments can we expect in this market? With the technology continuing to develop at pace, it seems that there is no end of possibilities for the use of EPoS systems within the foodservice industry. Peter said: “The future is really exciting. There is a lot of tech evolving and it is being used in a way that adds value. Contactless devices, mobile wallets, wearables and iBeacons are all technologies that are coming into retail and offer true value in what they can offer customers.”

“The rise of mobile and electronic payments means faster and more efficient purchases. Retailers not offering contactless payment options are in danger of being left behind. “With the number of smartphones worldwide predicted to grow to 5.6 billion by 2019 - transactions through mobile digital wallets will reach $1.5 trillion by 2017 and the use of Near Field Communication in mobile phones, in particular Apple Pay and Android Pay, will be instrumental in this growth. This means the ability to accept card and alternative payment methods should be a top priority for restaurant owners and retailers looking to future proof the way they serve their customers.” The use of mobile devices also means that it is much easy to pre-order food from food-to-go and quick service restaurants. And this is an area that Clive believes we will see advances in. He said: “Preorder is something we believe will be the next big thing associated with EPoS. It’s already going mainstream and is set to grow. “In-app ordering drives revenue from a single customer visit by increasing spend in a more a convenient, fun and appealing way. And it’s a very effective tool in terms of converting additional sales.

James agreed that cashless EPoS systems were the way forward and that businesses that do not offer this type of payment option will be left behind. He said: “In the future we can only expect payments to become more seamless, as we move towards an increasingly cashless society. 46

Issue 35 August 2016

“For food-to-go or quick serve restaurants, it’s not simply a question of whether they should introduce preorder, but when and what the best tool is for them to use. There are many offthe-shelf pre-order services out there, however, they are of little use if they’re not talking to your EPoS till system, the central nervous system of your business. Stock availability, pricing and offers are all managed within the EPoS universe, and this information must be shared seamlessly with ordering apps to make them operationally viable.” The future is most definitely bright for EPoS systems and the opportunities they provide businesses operating in the foodservice industry. It seems that there is no end of possibilities, with the hardware and software available allowing businesses to do so much more than just take payments. Indeed, EPoS systems can help you manage stock levels, analyse trends, deal with online orders and even market products to customers. They speed up the payment process and are convenient for customers, as well as restaurant staff and managers. Taking everything into consideration, investing in EPoS technology is something that would be of great benefit to every business operating in the foodservice industry.

Speaking about what the future holds for pointOne, Steven said: “For pointOne we have recently launched our kiosk solution, which salad bar chain Tossed have recently rolled out across their stores. “Many of the stores are kiosk only with no staff on tills and they are completely cashless. This will catch on and we are talking to a number of operators about this solution. The QSR cashless kiosk concept is still in its early days for some operators, but this will become more interesting over the coming 12-18 months.”

and can be tailored to suit individual business opportunities.

“When it comes to upselling, recommendations from serving staff can seem scripted and pushy, but when a product is suggested in an app it’s viewed as helpful and part of the service, enhancing the customer experience. “Pre-order apps serve up an array of opportunities

EPOS & TILL SYSTEMS 7

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Leading food-to-go buyers gear up for lunch! 2016 Leading buyers and senior decision makers from across the UKâ&#x20AC;&#x2122;s major food-to-go chains, supermarkets, coffee shops, sandwich shops, cafĂŠs, contract caterers, attractions, airlines and travel caterers, plus thousands of quality independents, have confirmed their attendance at lunch! 2016. 48

Issue 35 August 2016

Lunch Show Preview

Returning to the Business Design Centre, London, from September 21-22, lunch! is the UK’s favourite and biggest show for the food-to-go trade, and is frequently cited by leading lunchtime retailers and buyers as their key annual event for discovering innovative new ideas and concepts. Reflecting the show’s broad appeal, representatives from Aramark, Baxterstorey, Benugo, Bidvest Foodservice, Blackpool Pleasure Beach, Boots, Brakes, British Airways, Caesars Entertainment UK, Caffè Nero, Company of Cooks, Compass Group and Costa Coffee have already pre-registered to visit. Also expected to attend are Crussh, EAT, Eden Project, Elior, En Route International, Greggs, Holiday Inn, IKEA, ISS UK, John Lewis, LEON, Le Pain Quotidien, Lidl, P&O Ferries, Pret A Manger, Rail Gourmet, Sodexo, SSP, Starbucks, Tossed, Waitrose, Welcome Break, plus hundreds of other independent and multiple cafés, coffee shops, tea rooms, bakeries, delis and sandwich shops. Angelina Harrison, Food and Commercial Director at Tossed, said: “This is by far my favourite show of the year and it just keeps getting bigger and better.”

show and great way to discover new innovations. I would recommend it to anyone in this sector. Over 350 exhibitors The multi-award winning event will feature more companies than ever before showcasing their latest food, drink, packaging, and equipment innovations, making the 2016 event lunch!’s biggest yet. From big brand names to emerging start-ups, the 350-strong exhibitor line-up – which includes 100 new exhibitors for 2016, is as comprehensively eclectic as ever. Chris Brazier, Group Event Director of lunch! said: “Exhibitor-wise, for 2016, we’ve got so many great names for our visitors to see. “lunch! draws its inspiration from the industry it serves, and we work hard to ensure that everything that food-to-go operators need to run their businesses successfully is catered for. From their kitchen equipment to counter displays, from the food and drink they serve to how it’s packaged and how it’s paid for – it’s all here.”

Helen Higgins, Head of Food at EAT, said: “lunch! is a key event for our buying team. The quality of suppliers makes it the destination show for our industry.”

Big name Keynotes for 2016 lunch! 2016 will also feature over 20 free business seminars – including exclusive Keynotes, interviews, research, and panel discussions – in two dedicated theatres.

Andy Crowle, Product Research Manager at Tesco, said: “lunch! is a fantastic

Sara Bruce-Goodwin, Vice President Research and Development, Quality and

Regulatory at Starbucks; Rod McKie, CEO of Welcome Break; Caroline Cromar, Group Director of Food at Pret A Manger; Vincent McKevitt, MD of Tossed and Rory McEntee, Head of Retail Marketing at Benugo, are among the first big name speakers to be confirmed. Caroline Cromar, from Pret, said: “lunch! is an exciting date in the diary to see new ideas from innovative companies, it not only showcases the best but allows us to share knowledge across the industry. Don’t miss it!” As in previous years, Emma Read, Horizons’ Director of Marketing and Business development, and Cyril Lavenant, NPD Group’s Director of Foodservice for the UK, will be back with essential food-to-go market updates and insights. Other popular returning speakers include marketing and branding experts Mark McCulloch (Founder and CEO of WE ARE Spectacular) and Beth Taubner (Founder of Mercurylab NY and London). To register for a free trade ticket to lunch! 2016, please visit www.lunchshow.co.uk and quote priority code LUN43. Essential info: Opening times – 10am to 5pm both days (last entry 4pm) Dates – Wednesday 21st and Thursday 22nd September Venue – The Business Design Centre in Islington, London Website – www.lunchshow.co.uk Issue 35 August 2016

What’s new at lunch? We take a look at some of the latest products available! Mom’s Fabulous Hot Dogs - Stand M334 At this year’s Lunch! show, gourmet hot dog producer Mom’s Fabulous Hot Dogs will be serving up its exciting new Mom’s Rosti Dog range - gourmet hot dogs wrapped in delicious crispy potato. Made using only the finest ingredients and authentic recipe, Mom’s Rosti Dog range offers Mom’s Original Rosti Dog; a hot dog made with prime pork, wrapped in crispy and golden potato, Mom’s Breakfast Rosti Dog; especially made for British breakfast market, with the most popular ingredients of scrambled egg, bacon and mushroom; Mom’s Chillli Cheese Rosti Dog; a hot dog with fresh chilli and cheese for a sensational kick and Mom’s Veggie Rosti Dog; filled with delicious cream cheese and spicy jalapenos, a great addition to vegetarian range on the market. All of these delicious Rosti Dogs are gluten free and a perfect handheld snack. Taste more at www.moms-uk.com Email: sales@moms-uk.com or call +44 (0) 345 548 2100

pointOne EPoS - Faster EPoS, Faster Food - Stand M311 If you are in the Quick Service restaurant business, then you know that the faster you can serve your clients, the shorter the queues and the higher the revenue. Our award winning EPoS system has been designed to address these issues. It is very fast, feature-rich, and we believe it is the best, most focused QSR and takeaway EPoS solution available on the market. Look at what we offer: •Fast, easy-to-use EPoS •Web-based online ordering •Driver Management •Stock Control •Loyalty and marketing programmes •Customisable smart phone apps •‘Cashless’ Kiosks And much more….. We would love the opportunity to demonstrate our system to you at the Lunch show. Please pay us a visit on stand M311 or give us a call on 0345 862 0005. www.pointone.co.uk

Issue 35 August 2016

What’s new at lunch? The PRINTED CUP COMPANY - Stand A315 At the Printed Cup Company, we manufacture bespoke printed-paper cups in Clitheroe Lancashire. Alongside our sister company, The Paper Cup Company, we have been specialising in branded paper cups for 10 years. The fastest manufacturers of paper cups in Europe, we offer a range of lead times starting at just 24 Hours! Your personal account manager will assist you through every step of your printed cup journey; from concept through to delivery and using our online order tracking system you can stay up to date with your order through every stage of production.

WAT KITCHEN Stand G5 The latest addition to the WAT KITCHEN street food collection is Chicken Tikka with rice which recently launched in retail stores. The complete low fat range now consists of five tasty Asian flavours, made with only authentic and fresh ingredients, and absolutely no preservatives, meeting the growing demand for ‘better for you’ products. Crown Foods are excited to be returning to Lunch! this year to exclusively launch the brand new flavour in person and to share the snackisfaction with everyone who visits the stand! watkitchen@crownfoods.co.uk

Ask the experts and show off your brand with a range of sizes from 4oz espresso cups to the new 20oz pint cup. With a personal account manager and a talented team of in house designers, we can help you create the perfect branded product, whether you are serving coffee, promoting your brand or serving samples.

www.watkitchen.com Tel: 01590677616

With 10 years’ experience and a knack for standing out, The Printed Cup Company is the smart choice for your next paper cup order Email: Sales@thepapercupcompany.co.uk Phone: 01200 44991 www.printedcupcompany.co.uk

TME ELECTRONICS - Stand m547 Running a fast, efficient kitchen shouldn’t mean cutting back on food hygiene. Protect that all-important 5 spot rating and still keep on top of your HACCP spot checks with the latest food temperature kit from UK thermometer manufacturer, TME. The CA2005-PKW helps reduce bacterial cross contamination while keeping your thermometer and probes safe, clean and always available. £144 + VAT buys you a professional food thermometer, six fast response needle probes – waterproof, dishwasher safe and colour-coded: all housed in a robust, stainless steel wall unit with matching probe cradles, labelled by food group. See the TME food range up close at Lunch! 2016, the award winning trade show for the food-to-go industry on 21st22nd September 2016 at the Business Design Centre, London. Claim your FREE temperature log book and probes when you order a CA2005-PKW at the show. TME Thermometers +44 (0)1903 700651 sales@tmethermometers.com www.tmethermometers.com

Issue 35 August 2016

Fatburger Last month, Burger Lad took a look at the very latest US burger chain to arrive in the UK. Now he gives us his verdict on a cult American franchise with one location in London. Fatburger is an American fast casual restaurant chain which was founded in 1952, in California. Originally it was called Mr. Fatburger and actually started serving burgers in 1947, but the ‘Mr.’ was dropped when founder, Lovie Yancey bought out her start-up partners and retained sole ownership. Fast forward to the 1990s and Fatburger began an expansion in North America, which has since seen the brand launch in over fifteen different countries in Europe and Asia, including in China, India, Malaysia and Pakistan. In total, it now operates or franchises more than 150 restaurants. In May 2015, Fatburger opened its first (and currently only) UK restaurant on Jamestown Road, in Camden Town. I was travelling to London for the weekend and Fatburger has been on my bucket list for a while now, so I had to check it out. The menu centres on the signature Fatburger beef patty, which is available as a single, double, triple or quad. The main USP of Fatburger is that every meal is cooked-to-order, using fresh, never frozen, lean beef on their build-your-ownburger platform. 52

Issue 35 August 2016

\There are a wealth of free condiments and add-ons (the latter priced at £1.00 each) enabling customers to invent their own creations. These include grilled onions, jalapeños, egg, mushrooms, two types of cheese and a variety of sauces. Fatburger is also paired with another brand, Buffalo’s Cafe – they share the same menu and offer diners a variety of chicken options such as buffalo wings, boneless wings, chicken tenders and wraps. Again, choice is the name of the game here, with their buffalo wing sauces giving you fourteen different flavours, ranging from mild to hot, including Sweet Bourbon BBQ, Cajun Dry Rub and Carolina Fire BBQ. As you can deduce, there’s a whole lot of choice! The beef is 100% Halal too, which opens up the menu to a massive demographic of people that only eat meat prepared the Halal way. This gives Fatburger an advantage as other major chains do not have this offering on their menus. The cooking process is similar to that of Smashburger, which featured in last month’s Burger Lad column. A 4oz ball

of fresh (never frozen!) minced beef is kept in a refrigerated drawer in the kitchen. When an order comes in, the ball is smashed down by hand with a spatula on the griddle. This method locks in juiciness and creates a caramelised crust on the beef. This creates a knobbly, uneven patty, which is a welcome change from the uniform patties found at more conventional fast food chains. On my visit, I was lucky enough to meet with Arif, the franchise owner, and we talked about a number of things including the menu, the brand and my favourite subject – burgers! Arif explained to me that Fatburger sees itself as ‘young and urban’ and wants to appeal to a different demographic to those people that might be more inclined to eat in a more formal setting. According to Arif, a lot of people who have experienced the cult brand in the USA (mainly Vegas and California) make a pilgrimage to the only Fatburger in the UK. That, however could be set to change, as the hunt for a second store is on and a location in Putney, South West London, has been earmarked for this. The plan is to open several more restaurants, so

Burger Lad So how was my Fatburger experience? Personally I enjoyed it. I only tried a single Fatburger with cheese, lettuce, onions, gherkins and relish, as I wanted to sample it in its simplest format. The beef does lack a buttery taste, which is common in other burgers and this is because of the lean mince used – it’s not that textbook 80/20 meat to fat ratio. That said, it’s still a good fast food cheeseburger, which is cooked to order from fresh ingredients. The service was quick, so Fatburger competes with other chains in terms of speed. The price is slightly higher than the more traditional High Street brands – a single Fatburger with cheese will cost you £7.00 and a meal including a choice of side and drink clocks in at £10.00. I enjoyed it though and the beef is seasoned exceptionally well with a very strong black peppery taste, which tickles the taste buds. I loved the boneless wings especially, and the onion rings were a welcome change from the obligatory French fries. The locally sourced burger buns, supplied by Maison Du Pain, are some of the best I have had at this price point. The ability to create anything from a single to a quad burger, with a wide variety of toppings means customers can have their favourite every time or customise to their hearts content. Having a build-your-own burger option is becoming increasingly popular in the UK, and it cannot be long before McDonald’s roll out their Create Your Taste platform in this country. I will speculate more on that next month… In the meantime, the UK now has Fatburger, Smashburger, Five Guys and Shake Shack. Which US burger chain could be next to invade and take a bite out of the ever growing burger business?

Issue 35 August 2016

About Burger Lad® Burger Lad heads up the team at the hugely popular burger review website, www.burgerlad.com. Founded in late 2012 as a one man operation, the blog has achieved huge growth in its relatively short time. Once seen as an underground source of burger news and reviews, Burger Lad has become arguably the industry-recognised number one burger review site in the UK. Often invited by fast food brands to try promotions before public release, Burger Lad prides itself on breaking the latest High Street burger news and reviews. Follow him here: @Burger_Lad

Issue 35 August 2016

Dawn Foods

Innovator and Quality for the QSR Sector What began as a small but thriving bakery in Jackson, Michigan USA nearly a century ago has grown to become the international sweet bakery supplier known as Dawn Food Products, Inc. Over the years, Dawn Foods has continually evolved, always supplying quality goods and services in tune with our customers’ needs, but remaining true to core beliefs. Dawn will always be known as a family business, where every individual takes pride in all they do and the customer always comes first. Today Dawn supplies bakery ingredients and finished sweet bakery products to high street and plant bakeries, retail and foodservice markets worldwide. The fast growing QSR sector is particularly important to Dawn, especially as snacking and eating on the go continue to expand to meet consumer needs. Dawn’s delicious cookies, muffins, donuts and traybakes and other American-style cakes, available in easy to use finished frozen format, are ideal for fast-moving QSR outlets. Dawn is recognised not only for product innovation but for quality production facilities and commitment to the highest standards in good manufacturing practice too. We operate rigorous quality control 54

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throughout all of our businesses to assure our customers of complete traceability throughout the supply chain. We have implemented a quality management system according to ISO 9001: 2008 with an integrated HACCP system. All of our production sites are GFSI accredited (BRC or IFS) to the latest version of the standard. Our quality management includes a policy of continuous improvement. This means that we select our suppliers and ingredients carefully, with both monitored continuously via planned supplier audits and raw material controls. Our certified quality management system and the integrated HACCP system guarantee the controllable and complete product safety in all steps of the production process. As well as Halal Certification for all products manufactured at our bakeries in Evesham UK and Steenbergen in the Netherlands, Dawn is committed to responsible sourcing. We hold RSPO (Round Table on Sustainable Palm Oil) certification and UTZ Chain of Custody for Cocoa supply. As well as being a nut-free manufacturing site. “Dawn Foods is committed to offering its customers complete traceability throughout the supply chain as well as the highest standards in bakery production

at each site. We also put our corporate social responsibility at the top of the agenda and endeavour to source palm oil and cocoa from sustainable sources”, explains Ralitza Gilbert, Dawn Quality Manager UK. “Halal and Kosher are increasingly important as retailers and the foodservice sector seek to meet the religious and ethical beliefs of today’s modern consumers. We are delighted to be certified as Halal compliant, are Vegetarian-suitable and nut-free for all products manufactured at Evesham and can perform Kosher productions and certifications if required, for certain products manufactured at Evesham.” Issue 35 August 2016

For buyers looking to discover new innovation, trends and inspiration in the world of fine food and drink, Speciality & Fine Food Fair is the ultimate Aladdinâ&#x20AC;&#x2122;s Cave. The Fair, incorporating Speciality Chocolate Fair, is returning for 2016 - with gourmet gems aplenty. The trade only Fair will take place at Olympia London from 4th - 6th September, and it is the destination to discover the emerging trends tipped to be hot in 2017 and beyond. Watch out for edible insect snacks, avocado and other specialist ice creams, speciality teas, soft drinks and craft ciders as well as finest breads, oils, jams and luxury chocolate. Issue 35 August 2016

Show Preview

Fine Food Live

A Princely Line-Up With more than 850 exhibitors set to showcase their tasty wares this year, buyers can source the latest, and the very best, that the speciality food and drink sector has to offer. Wind through the inviting Small Producer Village and savour the aromas from the hundreds of exciting products being showcased by dozens of new food entrepreneurs. Or take a voyage through the throng on the main exhibition floor, and discover exhibitors and pavilions hosting products from the UK and around the world. New producers to the Fair this year include Wilding Snacks who are launching their Peking duck crackling, Smoky Brae’s smoked products, Crobar, Minioti no added sugar ice cream, RaRa chia and oat pots, MightyBee coconut products, La Saucy Salsa, Abakus Hickory Nuts, Mophagy insect snacks and powders, Ozerlat coffee and Turkish delight, and A Little Bit sauces and dressings 56

Issue 35 August 2016

Also exhibiting this year are Zigzag Teas, Sheppy’s Cider, Liberty Fields Vodka, Flower & White, Pandora Bell, Skinny Dipping Dips, Ten Acre, Popcorn Shed, Corkers, Thursday Cottage, Gustare Honey, The Real Pie Company, St Ewe Free Range Eggs, Belvoir, Tyrells, Cotswold Fayre, Joe & Sephs, Hawkshead Relish Company, District of Italy, Little Moons Mochi and ChicP.

A Chocolatey Centre Delve deeper at the Fair and discover at the heart Speciality Chocolate Fair - the UK’s only trade event for fine and artisan chocolate. It is a rich chocolate paradise for those wanting to unearth stunning new products and treats for their shelves. The discerning line-up features more than 70 premium producers, and includes: Doisy & Dam, Rococo Chocolates, Divine Chocolate, Beech’s Fine Chocolates, Coco Chocolate, Baru, Bonieri, Petit Après, and Paxton Chocolate.

Fine Foods Live Live cookery demonstrations from top chefs Small Business Forum Seminars and talks from key industry experts 1-to-1 Business Advice Private business sessions, offering free personalised advice Speciality Chocolate Live Be inspired by top pastry chefs and chocolatiers Small Producers Village Dedicated area for new companies to the industry Innovation Zone & Pitching Zone One-stop location to discover new products - presented by Grocery Accelerator Great Taste 2016 A spotlight on the 2016 Great Taste Awards winners

What’s On As well as the thousands of products on show, the Fair will feature a host of exciting events and attractions. A firm favourite in the Speciality & Fine Food Fair calendar, the Fine Food Live demonstration theatre is back as the place to discover the latest trends, cooking tips and menu designs. Hosted by Chef Consultant and Freelance Chef Steve Walpole, the programme features an exciting line up of top chefs, all demonstrating their cooking skills to inspire and inform visitors. Themes this year include Clean Living, Menu Development & Trends, Convenience and the much anticipated Ready Steady Speciality cook-off.

Show Preview Presenters include: Steven Rowe, Tanya Maher, Nicky Clinch, Amelia Singer, Peter Sidwell, Michael Lecouteur, Richard Hards, Emma Spitzer, James Strawbridge, Louisa Mitchel, Robert Grieg-Gran, Steven Bennett, Anjula Devi and Hulya Erdal.

Sweet Chocolate Sweeter than ever, Speciality Chocolate Live is back. Nestled in the heart of Speciality Chocolate Fair, visitors can feast their eyes on live cookery demonstrations from top chefs, showcasing the latest skills and trends in chocolate. Hosted by Marc Demarquette, founder of Demarquette fine chocolates, the programme features a stellar line up of pastry chefs, chocolatiers and Rising Stars in the industry; from companies such as Pump Street Bakery, Boutique Aromatique and Academy of Chocolate. Presenters include: Samantha Rain, Dom Ramsey, Hazel Lee, Shelly Preston, Barry Johnson, Sam Smallman, Cherish Finden, Sara Jayne-Staynes, Marie-Pierre Moine, Graham Hornigold, Isabelle Alaya, Jane Parkinson, Spencer Hyman, David Greenwood-Haigh, Chris Brennan and Keith Low. Philippe Wall, the creator of last year’s stunning life-size chocolate baby elephant, will be unveiling 2016’s show stopping centrepiece. There will also be a Small Business Forum and Business Mentoring Centre for practical advice - and private sessions to tackle any issues. Buyers can also be confident that their shelves will feature some of the finest and most exciting produce by being the first to see the winners of those coveted gold stars from the Great Taste Awards 2016. Soraya Gadelrab, Exhibition Director, said: “Speciality & Fine Food Fair is a real treasure trove of artisan gems - and stories - just waiting to be discovered.

This colourful and vibrant trade show provides an unrivalled and unique opportunity for buyers from the fast moving food and drink sector to discover the very latest products for their shelves. Now in its 17th year, Speciality & Fine Food Fair is renowned within the food industry as being the place to source the latest trends in the fine food category. Register now and be part of the gourmet adventure.”

Bam Life Drink - Real Milk Stand 1305

Grab and Go

Popcorn Shed - Popcorn Stand V61

Wilding Snacks - Peking Duck Crackling - Stand V21

This super start-up will be launching a snack world first at this year’s show Peking Duck Crackling! This gourmet treat is created through triple-cooking duck skin by hand, before being dusted with seasoning making it a modern accompaniment to wine and beer. www.wildingsnacks.com

JIMINI’S - Edible Insects Stand V84

First time exhibitors JIMINI’s are on a mission to introduce the nutritional and environmental benefits of insects to our plates, with their ready-to-eat range of seasoned insects and cricket flour energy bars. Varieties include Pepper and Dried Tomato Grasshoppers, Sweet Mango Crickets, Garlic and Herb Mealworms and Dark Chocolate & Fig energy bars. www. jiminis.com

RaRa - Chia & Oat Pots Stand 1310D

Family run RaRa will be launching a range of all natural, healthy breakfast pots consisting of chia seeds, gluten free oats, coconut milk and natural fruit. Available in three flavours - Mango & Lime, Banana & Blueberry and Spiced Apple & Raspberry. www.raratribe.com

New company Bam will be showcasing their all natural milk drinks at this year’s Fair. Available in Chocolate and Banana, each flavour is made from real milk and honey, then blended with fruit or cocoa. They contain no refined sugar, artificial flavours, colourings or preservatives no junk! www.bam.life

The new gourmet popcorn brand will be launching their range of artisan popcorn. Each flavour is made will all natural, high quality ingredients and is available in three mouth watering flavours - Pecan Pie, Chocolate and Salted Caramel. www.popcornshed.com

Flower & White - Muffinz Stand 3823

The award winning innovators will be showcasing their new gluten free ‘Muffinz’. Each muffin is individually wrapped and made using only the finest ingredients and British free range eggs. Available in six flavours including Salted Caramel, Triple Chocolate and Lemon Curd. www.flowerandwhite.co.uk

Speciality & Fine Food Fair 2016

September 4th-6th - Olympia, London Website: www.specialityandfinefoodfairs.co.uk Twitter: @Speciality_Food/ @SpecialityChoc Facebook: www.specialityandfinefoodfairs.co.uk/ facebook Linkedin: www.specialityandfinefoodfairs.co.uk/ linkedin

r Issue 35 August 2016

Accountancy

Inheritance Tax Update

Inheritance tax can cost loved ones hundreds of thousands in the event of your death, yet it’s possible to legally avoid some if not all of it. Here are some ways to reduce your Inheritance Tax Bill. What is Inheritance Tax (IHT)? When you die, the Government assesses the value of your estate (property, cash etc.) and deducts any debts owing by you. If the remaining amount exceeds the threshold (£325,000 until 2018), you must pay tax at 40% on the extra amount. This is reduced to 36% if you donate at least 10% to charity.

What about Assets left to my spouse? If your spouse is UK domiciled, any assets left to them are exempt from IHT. In addition, your partner’s IHT allowance is increased by the amount you didn’t leave to others. This means a couple can leave £650,000 tax free. Being UK domiciled will mean all overseas assets are subject to IHT.

Issue 35 August 2016

How can I reduce my Inheritance Tax bill? GIFTING

– Money you give away before you die is normally counted as part of your estate. However, it is not counted if you live for 7 years after giving the gift. This is why it is important to plan as early as possible. However, gifts to charities are inheritance tax free REDUCED CHARGE ON GIFTS WITHIN 7 YEARS OF DEATH Years before death 0-3 3-4 4-5 5-6 6-7

% of death charge 100 80 60 40 20

ANNUAL GIFT EXEMPTION

– The first £3,000 gifted each year is ignored. If you don’t use it, it can be carried into the next year (no more than this though).

THE £250 ‘PRESENTS’ – You can give £250 to as many people as you like and this is not counted in the £3,000 referred to above. For example, if you have 10 grandchildren, you can give each of them £250 each year and this would be exempt from inheritance tax. GIFTS ON CONSIDERATION OF MARRIAGE

- Each parent can gift £5,000, grandparents/bride/groom £2,500 and anyone else £1,000. However, it is not a wedding gift, it must be conditional, for example, “If you marry my daughter, I’ll give you £5,000!”

GIFTS FROM INCOME

– This is referring to gifts from pensions or other earnings. You can’t give it all away though, you must show that giving it away does not affect your lifestyle.

GET ADVICE FROM AN ACCOUNTANT/TAX ADVISOR

– This is the most effective way of finding the best solution for you. After all, you’ve already paid tax at the time of earning your money, why should you pay more

than you have to on what you leave your beneficiaries?

WHAT IS THE £1 MILLION HOMES ALLOWANCE?

CALCULATION FOR COUPLE

£175,000 x 2 = £350,000 plus £325,000 x 2 = £650,000 £650,000 + £350,000 = £1,000,000

This is based on parents or grandparents passing on a home that’s worth up to £1million (or £500,000 for singles). It will be phased in gradually between 2017 and 2020, starting at £100,000 from April 2017, rising by £25,000 each year until it reaches £175,000 in 2020.

Need more help? This feature aims to give some informal hints and tips. Our tax department 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

Issue 35 August 2016

Food Standards Agency

Protecting your customers from campy As a food business, you are only as good as your reputation - and that can be so easily destroyed if your customers get ill from the food you serve. ‘Are you ready to take that risk?’ - Lorna Rowswell. Would you eat at a restaurant that had a reputation for making its customers ill from the food they serve? Neither would we. But people are seriously affected every day by food bugs like campylobacter (found on raw poultry), that are caused by consuming unhygienic and unsafe food. In fact, there were 72,000 cases of campylobacter confirmed by laboratory tests in 2012. This costs the taxpayer almost £900m per year, through loss of days at work/school of GP consultations and hospital treatment. It’s a high price to pay for something that can be avoided.

Why food safety is your concern

A food safety incident in your premises can have a huge negative impact on your business—from a damaged reputation and lost revenue to lawsuits and fines. And nobody wants their customers to suffer unpleasant symptoms, hospitalisation and even death in some cases. The problem is further complicated by the fact that the human eye cannot detect whether a food or drink is contaminated until it’s too late and someone is already sick. So the only way to avoid this is to practise safe hygiene in the kitchen.

Talking campy

Every business should understand how foodborne illness arises and how to protect its customers. Campylobacter is a foodborne pathogen that is the most common known cause of food poisoning in the UK. The food bug can be spread easily and just a few bacteria could cause illness. Campylobacter could come from raw or undercooked chicken or from contamination due to its contact with other foods via shared utensils or surfaces, or practises such as washing raw chicken. The easiest way to protect yourself and your customers is to follow our simple food safety tips every time you prepare food.

Find out more at

www.food.gov.uk/chicken and spread the word – not the germs.

Issue 35 August 2016

Campylobacter is the most common cause of food poisoning in the UK. You can’t see it, smell it or even taste it on food, but if it affects you, you won’t forget it.

What are the symptoms? Campylobacter poisoning can result in abdominal pain, severe diarrhoea and sometimes vomiting. In certain cases it can also lead to irritable bowel syndrome, reactive arthritis and Guillain-Barré syndrome – a serious condition of the nervous system. The highest risk of severe symptoms caused by campylobacter poisoning is to the under-fives and older people.

How do you get it? About four in five cases of campylobacter food poisoning in the UK come from contaminated poultry. One of the main ways to get and spread campylobacter is through crosscontamination. Washing raw chicken can actually spread campylobacter by splashing it onto hands, work surfaces, clothing and cooking equipment.

What is cross contamination? Cross contamination occurs when harmful bacteria such as campylobacter are spread between food, packaging, hands, surfaces and equipment. Avoid cross contamination by keeping raw and cooked foods separate and washing utensils after you have used them for raw meat or unwashed vegetables. This prevents bacteria spreading to other foods that are ready-to-eat.

Did you know?

Campylobacter causes more cases of food poisoning than E. coli, listeria and salmonella put together.

Lorna Rowswell is a Senior Scientific

Officer in the Foodborne Disease Control team at the Food Standards Agency. Her work focusses on Campylobacter

reduction, working with both caterers

and consumers on how to handle and prepare chicken safely.

Issue 35 August 2016

Legal

APPRENTICESHIP LEVY A new form of tax, known as the Apprenticeship Levy, will hit many employers from 6 April 2017. The funds generated will be used by the Government to help pay for apprenticeship training costs. Employers will firstly want to assess whether they will be liable to pay this additional tax and secondly, consider whether they can derive any benefit from it.

How much does an employer have to pay? The levy will be 0.5% of the employerâ&#x20AC;&#x2122;s total payroll bill. This will include basic salary but also things like bonus, commission and pension contributions. However, each group of employers will receive an allowance of ÂŁ15,000 to offset against their liabilities. This effectively means that only those with a wage bill of more than ÂŁ3million will be liable to pay the new tax.

But what about employers who do not have apprentices? They are still caught by the new tax rules. The levy will apply to all employers, irrespective of their sector and regardless of whether they have or intend to have any apprentices.

Can an employer recoup any of this additional tax? The good news is that if the employer has or takes on apprentices, they are likely to be able to clawback at least some of this tax. 62

Issue 35 August 2016

Once paid, the tax can be put into an account via the Digital Apprenticeship Service (which launches in January 2017) and in addition, those funds will be topped up by 10% by the Government. Additional top ups may also be available, for example to employers who employ 16 to 18 year olds. The funds in the account can be used to pay for approved training for apprentices. However, the funds do need to be used within 18 months of being deposited in the account.

What is an apprenticeship? Essentially, it is formal relationship where the individual undertakes a combination of work and training. In many cases, an apprentice must not only be given on-the-job training but spend a proportion of their time (usually around 20%) doing approved off-the-job training too. There are many different types of apprenticeship, from the traditional roles of plumbing and construction work to professional services (such as an accountant or solicitor). In the hospitality and leisure sector, common apprenticeships range from commis chefs and chef de partie to hospitality supervisors.

Legal

Are there special rules on employing an apprentice? In many ways, an apprentice is just like any other employee. However, in some situations they can have additional rights, for example enhanced dismissal protections (namely that the employer cannot dismiss the apprentice unless there has been a very serious breach or some form of frustrating event meaning that the employer’s ability to teach the individual is fundamentally undermined). From the employer’s perspective, it is therefore very important to correctly categorise and document the form of apprenticeship to ensure that such enhanced protections are not inadvertently given.

Is their an age limit on being an apprentice? No, an apprentice can be any age. It is important to remember that apprenticeships should not just be offered to the young, as this could lead to age discrimination claims.

What pay is an apprentice entitled to? An apprentice who is either under 19 years old or in the first year of their apprenticeship is entitled to receive a minimum of £3.30 per hour. Otherwise, the usual national minimum wage bands apply, currently being £3.87 for 16 and 17 year olds, £5.30 for 18 to 20 year olds and £6.70 for those 21 and over. Also remember that the new Living Wage rates now apply to those aged 25 and over (currently being £7.20). These rates will increase from October 2016.

Where can I find more information? Government guidance is available at www.gov.uk/topic/further-education-skills/ apprenticeships. Given that the Apprenticeship Levy is still in its conception stage, the exact mechanics have yet to be published so do ensure you keep up to date with the latest developments in this area.

Katee is a senior solicitor in Goodman Derrick’s employment team advising on all aspects of contentious and noncontentious employment law, from recruitment to the end of employment relationship. She has acted for clients in the hospitality and leisure sector for many years. Katee has been recognised as an “Associate to Watch” by Chambers & Partners Guide to the Legal Profession and as a “Super Lawyer” by The Telegraph. Goodman Derrick is a leading commercial law firm in the City of London. Katee Dias , Senior Solicitor, Goodman Derrick LLP 020 7404 0606 - kdias@gdlaw.co.uk

Issue 35 August 2016

Waste Management Property

Property

Our property pages highlight businesses for sale, nationwide!

ATTRACTIVE & WELL PRESENTED DAYTIME ONLY CAFÉ WITH IMPRESSIVE 2 BEDROOM ACCOMMODATION Trading as a well established and well regarded daytime only cafe in the heart of a sought after Cornish fishing port, the leasehold interest of Café Rendezvous in Looe, is now being offered for sale through licensed and catering property specialists Stonesmith of Exeter. Café Rendezvous is an established and well regarded child and dog friendly daytime only café situated in a lucrative position in the centre of Looe and offering an easy to prepare menu to include breakfasts, lunches, afternoon teas with the ever popular Cornish cream tea, sandwiches, paninis, light bites and hot and cold drinks. Café Rendezvous trades for 11 months of the year on deliberately restricted opening hours and therefore offers undoubted potential for incoming operators to not only create their own style of cuisine, but also to extend the opening hours into the evenings if desired. The café does not currently have its own website and therefore new owners could develop this to take advantage of internet marketing through social media sites such as Facebook and Twitter. The business has a Certificate of Excellence and many favourable reviews on TripAdvisor, and has been awarded a 5 Star Food Hygiene rating. The high standards inherent throughout all aspects of the property ensures regular repeat trade from not only the locals, but also the many visitors who come to Looe year round as well as attracting those from the surrounding towns, hamlets and villages. In addition, the area benefits from a huge boost in visitor numbers during the peak summer months and a viewing is highly recommended in order to fully appreciate all that this impressive and profitable business opportunity has to offer. Café Rendezvous is situated in the heart of East Looe, on the South Cornwall coast, considered one of the country’s most picturesque coastal towns, with one of the most photographed harbours in the Westcountry, and boasting an active fishing fleet which still operates from the harbour. Situated within 20 minutes drive of the A30 trunk road, Looe is within easy reach of Plymouth and the M5 motorway network. Presented to an extremely high standard throughout, Café Rendezvous offers new owners the opportunity to move in without major expense. The café premises provides a well presented air-conditioned ground floor Dining Area with seating for 30 customers, Customer Servery Area, Customer Welfare Facilities, and Catering Kitchen. In addition, there is a spacious and impressive 2 Double En-Suite Bedrooms Private Accommodation above. This is a rare opportunity for new owners to purchase a well established and well regarded business and home in an excellent trading position with genuine potential to increase the trade further. Café Rendezvous is for sale as a leasehold business off an asking price of £69,950. Full details can be downloaded from the Stonesmith website www. stonesmith.co.uk and viewings arranged by calling 01392 201262.

LOCK-UP FAST FOOD RESTAURANT & TAKE AWAY (A3/A5 USE), OFFERING A FUSION OF ASIAN & ORIENTAL FOOD IN A BOX, PRIME POSN IN CITY CENTRE, SOUTHAMPTON Situated in a multiple shopping thoro’fare. Opened in March 2015 following £220,000 fit out. Eye-catching, air-con unit. Seats 38. Service counter with 2 Epos tills & superbly equipped theatre style kitchen area beyond. Run under p/t supervision. T/O £6,500 pw – 66% take away/deliveries. Recorded gross annual T/O £315,000. GP 70%. Scope for license & to extend opening hrs (closed 9.00 pm). 10 yr lease from Feb 2015 at £45,000 p.a.x. (Directors have no P/Gs). – OIRO £50,000 + S.A.V. for 100% shareholding in Ltd Co. (Ref. C.3656)

Telephone 01794 522228 www.andrewgreenwood .com

Issue 35 August 2016

PROPERTY FOCUS To advertise in this feature contact Sandra on freephone 0333 003 0499

£125k

Profitable Hot Food Takeaway Manchester City Centre Type: Thriving Business With Weekly Sales IRO £3,000 With Scope To Increase Price £125,000.00+sav Leasehold Details: www.sovereignbt.co.uk

UNDER £350k

BAKERS OVEN Buckfastleigh, Devon Type: Licensed Bistro and Takeaway Pizza Business on edge of Dartmoor National Park. Price: £340,000. Details: www.stonesmith.co.uk

UNDER £40k

£50k

£250k

LOCK-UP PIZZA TAKE AWAY (A3/A5 USE) Nr Fareham

LOCK-UP LICENCED COFFEE SHOP Winchester

LICENSED AMERICAN DINER (90 +18) South East Essex

Type: Modern eye-catching unit with rear catering kitchen.

Type: Occupying a sought after position

Type: £6,000 to £8,000 per week on easy hours. Ideal opportunity not to be missed.

Price: £38,950 + S.A.V.

Price: Price OIRO £50,000 + S.A.V.

Price: Price £250,000.

Details: www.andrewgreenwood.com

Details: www.bradleyscountrywide.co.uk Issue 34 July 2016

Dates for your diary

Diary dates Takeaway Innovation Expo 2016 27th - 28th

SEPT

Location EXCEL, london

2016

Restaurant and Takeaway Business Live 10th - 11th

NOV

Location SECC Glasgow

2016

Takeaway Innovation Expo 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 rebranding yourself to move to the top of the food chain. The event is an interactive exhibition and conference designed specifically to help takeaway owners run their businesses

Returning for its second year, Restaurant and Takeaway Business Live is packed with a range of live features designed to inspire and assist both new and existing businesses. You will be able to learn about the latest food preparation techniques and discover fresh cuisine from around the globe.

better, meet other like-minded professionals to share ideas, and develop professional knowledge. Bringing together, networking, workshops and insightful seminars, the event offers a unique opportunity for restaurateurs and takeaway owners to obtain the latest tools, techniques, and advice within an everchanging industry.

The event features more than 50 exhibitors, along with a whole host of seminars, workshops and live demonstrations. You will also get the chance to network with peers, as well as find more customers to enable you to maximise your profits.

In the next issue Sandwiches & food-to-go

Food-to-go is convenient and takes less than five minutes to purchase or fifteen minutes to serve. It incorporates a variety of items including sandwiches, wraps, hot and cold snacks and salads. We find out why this is one of the leading sectors in the UK food industry.

Packaging and disposables

Play a very important role in the food industry. Not only can they preserve the quality of food, but they can also help to promote your brand. We look at the different types of packaging and disposables available for foodservice.

American-inspired Foods

The popularity of American food in the UK shows no sign of slowing down. We take a look at this lucrative sector and find out what are the biggest trends at present. We also aim to find out what you should be offering to your customers to keep them coming back for more.

Issue 35 August 2016