QuickBite Magazine August 2017

QuickBite magazine

LUNCH Preview Page 38

Fast Food Goes

GOURMET Read our feature on the impact of Gourmet Fast Food on the wider foodservice market.

Breakfast

Epos

Business Profile

Talking Tech

With breakfast remaining one of the most popular day parts for businesses, find out how you can boost your offerings to tap into this market.

We speak to some of the UK’s most influential EpoS providers and find out what the future holds.

Our Business Profile is Ma’Plucker, winner of an Observer Food Monthly Award in 2016, we speak to the chicken shop with a difference…

Turn to page 54 for all the latest tech news. Find out what new advances are driving the QSR/Food-to-go industry forward.

August 2017 Print Edition £3.25 - €4.50

I definitely see lunch! as a must attend for those working in the sector. We look forward to visiting this September.�

DAVID ROSS, HEAD OF CATEGORY, GREGGS PLC

Join us for the special 10th anniversary show Book your free trade ticket for lunch! this September www.lunchshow.co.uk | Quote LUN45

MESSAGE

A message from QuickBite Hello and welcome to the August edition of QuickBite Magazine!

With a busy season of trade shows coming up in the next couple of months, here at QuickBite we are gearing up to meet new and existing business owners to find out the latest in new product launches in the food to go scene. As well as finding out what cutting-edge advances have been made in technology, signage and equipment.

Next month is the unmissable Lunch! Show, hosted for the first time at its brand new location, London’s ExCeL. This special 10th anniversary show will feature everything available in the food-to-go sector at the moment. From expertly baked cakes, fresh juices and artisan breads, to interior design, EPoS and promotional signage solutions. We have compiled a special Lunch! Show Preview, you can find out what to expect from teapigs, Radnor Hills, Benders Paper Cups and many more!

Also in this issue, we have news regarding the newly announced British Takeaway Campaign (BTC) of which we are proud founders. Led by Just Eat, this campaign aims to urge the UK government to realise the vast economic, social and cultural contribution our takeaways lend to the UK. With a focus on boosting training and giving proper access to skills to help drive growth in this important industry.

Publishing Director

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

Advertising Sales

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

Production Editor

Liam Higgins Designer@mvhmedia.co.uk Lili Sipeki lilis@mvhmedia.co.uk

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

Contributors Katee Dias

Finance

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

UK households spend £24.3bn a year eating out, and a further £26.5bn on takeaways and deliveries according to Market Research Company Attest.

This thriving industry is only going one way, up.

If you would like to have your say, we would love to hear from you. Please get in touch via editor@mvhmedia.co.uk or you can Tweet us @QuickBiteMag

Front cover courtesy of Bleecker Burger

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

3 | QuickBite August 2017

CONTENTS

News

06

News Round-up Turn to our run-down of the latest QSR and food to go news from across the UK.

Features

22

Gourmet Fast Food

44

Breakfast

58

EpoS

Read our feature on the impact of Gourmet Fast Food on the wider foodservice market.

With breakfast remaining one of the most popular days parts for businesses, find out how you can boost your offerings to tap into this market.

As the news that contactless payments have finally overtaken cash breaks, we speal to some of the UK’s most influential EpoS providers and find out what the future holds.

06

Business Profile

35

Ma’Plucker Our business profile is Ma’Plucker, winner of an Observer Food Monthly Award in 2016, we speak to the chicken shop with a difference.

What’s New

38

Lunch Review

54

Talking Tech

74

New Products

We explore the latest advances in this sector and how you can use signage to boost your business.

22

We explore the latest advances in this sector and how you can use signage to boost your business.

Find out what new products are available for the food service sector.

Services

4 |

68

Legal

70

Property

Katee Dias discusses Contracts of Employment.

Your monthy round-up of the latest property market activity.

QuickBite August 2017

58

CONTENTS

36

35

54

44

64

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NEWS ROUND UP

McDelivery officially launched After facing increasing pressure from rival chains McDonalds has officially launched its McDelivery trial with UberEats.

They have announced it will offer delivery on a trial basis to a limited number of restaurants in Leeds, Notingham and London.

Available in 22 locations currently the fast food giant will deliver food to those living within a 1.5 mile area of trial restaurants. The delivery sector jumped to almost 599 million visits in Britain last year and increase of 10% on last year, while total visits out to restaurants and other dining venues rose by just 1 per cent, according to analysts NPD Group.

Claude Abi-Gerges, a McDonald's franchisee who owns and operates five of

the London restaurants taking part in the the food they want with the speed and trial, said the service would bring customers reliability they’ve come to expect from a “new level of convenience”.

Uber.”

The launch comes after KFC started “It’s the next chapter in how we get freshly home deliveries across 30 restaurants in made, great-tasting food to our customers Greater London via the Just Eat platform in a way that suits them and fits around earlier this year. their busy lives,” he added.

McDonald's said restaurant teams would be monitoring the trial closely to see what worked and what did not.

Mathieu Proust, general manager of UberEats, said: “We’re excited to be working with McDonald’s to begin delivery of their food for the first time in the UK. “Our technology means people can get

Further expansion for Five Guys the very high footfall that The Terrace attracts due to its great varied leisure offer, as the UK’s favourite burger central location, and views over the park, brand opens in Liverpool ONE as well as all the outdoor events we are Five Guys, the authentic burger brand, has opened its new site located on The Terrace at Liverpool ONE.

Recently voted as the UKs favourite fast food chain, Five Guys has achieved a cult-like following for its burgers, hand-cut fries and milkshakes.

Commenting on the news, Alison Clegg, Director, Asset Management, Grosvenor Europe, said: “Five Guys has seen great success in the UK since launching and is a fantastic addition to our line-up of international brands. They will benefit from 6 |

QuickBite August 2017

hosting at Liverpool ONE for the summer.”

The 5,000 sq ft restaurant overlooking Chavasse Park has space for over 175 covers including external terrace.

Neville Maling, Head of Property at Five Guys, added: “Liverpool ONE is such a busy, vibrant location. This latest site is a prime position for us within the North West and helps to further expand our brand presence at one of the key retail and leisure destinations in the UK.” Designed by Blacksheep, the new Liverpool ONE restaurant is the latest UK location for Five Guys in part of an ongoing expansion plan.

“Our technology means people can get the food they want with the speed and reliability they’ve come to expect from Uber.”

NEWS ROUND UP

Contactless now the favoured way to pay for British shoppers as spending leaps 34% since the start of 2017 Data released by Barclaycard as part of its quarterly Contactless Spending Index shows that ‘touch and go’ payments continue to surge in popularity with spending up by more than a third (34%) since the turn of the year.

As the tenth anniversary of Barclaycard introducing contactless technology to the UK approaches in September, this latest insight reveals ‘touch and go’ is now the preferred way to pay among British shoppers. More than half (51%) of all transactions up to the eligible spending limit of £30 are now made using contactless, which shaves seven seconds off the time taken to process a transaction compared to Chip and PIN.

Mobile app jumping by 90 per cent in 2017.

Adam Herson, Director at Barclaycard Mobile Payments, said: “Our data shows that growth in contactless spending has been surging for several years, but this latest insight is particularly significant as it shows shoppers now prefer to pay with ‘touch and go’, with more than half of eligible transactions made this way. This saves shopper’s valuable time at the checkout and makes buying goods and services The news comes as industry body, The far more convenient too.”

UK Cards Association (UKCA), reveals that “2017 is on track to be another recordcredit and debit payments have doubled in breaking year for contactless spending.” the last 10 years with the increased use of contactless one of the main drivers for this growth. While contactless card transactions have been continuing to grow over the past few years, data from the Index shows that mobile payments are now also catching on at a rapid rate with the amount spent by users of Barclaycard’s Android Contactless

“2017 is on track to be another record-breaking year for contactless spending.”

Coffee innovator Matt Perger joins forces with Eversys

capability of super-automatic equipment, will work closely with Eversys to launch its new machine later this year. He will also work with the Swiss-based team and its customers worldwide to help them provide consistent quality in the cup and coffee excellence across the board.

Matt says: “Eversys is right at the forefront of coffee making tech, so I’m excited to be working so closely with the team behind it. I’m a big believer in super automation freeing baristas to do what they do best – bringing the human touch to coffee making. I’m in this industry for love of coffee, and Eversys’ technology Matt, who has consistently challenged the is raising the bar to deliver quality coffee the industry’s perception of the quality and for everyone.

Champion barista, Barista Hustle founder and coffee innovator, Matt Perger, is collaborating with Swiss coffee equipment company, Eversys, on its range of super automatic coffee machines.

“Only two years ago, I gave a talk at La Marzocco’s Out of the Box, where I predicted that super automatic machines would one day provide an authentic challenge to traditional machines. Fast forward to today, and Eversys is the super automatic manufacturer to make the breakthrough, with machines that provide coffee quality and steadfast consistency.”

Kamal Bengougam, Chief Commercial Officer, Eversys, says: “The partnership with Matt is a great fit – we share a philosophy of fantastic coffee. His endorsement of our technology is confirmation of how we help baristas deliver the exceptional service customers want.

“We’re also delighted to be announcing our partnership at this month’s World of Coffee in Budapest, where super automatic machine manufacturers are being invited to exhibit for the very first time. It’s a sure signal from the industry of the high standing super automation now has.”

Eversys’ hotly anticipated new super automatic machine will be released later this year. The new machine is expected to take super automation to the next level of coffee making, further bridging the gap between traditional and super automatic coffee machines. It will launch with full details at HOST, Milan in October 2017.

7 | quickbitemagazine.co.uk

NEWS ROUND UP

Coffee cup recycling solution to be rolled out across the UK with support from Costa and Starbucks Underpinned by insight into coffee cup disposal habits and with trials supported by partners such as Costa and Starbucks, Veolia, the UK’s leading resource management company, is rolling out a national coffee cup recycling solution.

Waste management company Veolia, Martin Kersh, executive director at the with support from Costa and Starbucks, FPA, said “The FPA congratulates Veolia is offering “multiple service options” on this development to increase the including specialist in-house recycling bins, number of paper cups recycled. a bulk collection option and a post back service. The initiatives are available to all businesses and the cups will be sent to Veolia’s specialist recycling centres.

Veolia said that by ‘capturing cups before they enter the general waste stream, a high quality of material can be reprocessed into a new product.’

“This is an excellent example of the positive action resulting from the wider industry working so closely together.”

The latest YouGov research shows a staggering 88% of the public would use a purpose-built bin to ensure their disposable paper cups is recycled. Almost half (47%) would even be willing to hold onto their cup for longer if they knew they would pass a purpose-built bin, and nearly a quarter (24%) would go out of their way to use one.

As a result, Veolia is calling for more disposal locations, such as train stations, university campuses and offices, to step-up and help solve the coffee cup conundrum with them.

For regular takeaway hot drink consumers, those that buy at least four drinks a week or more, the most popular location for cup disposal is at work. In fact, over half (52%) cite the office as a disposal location, with ‘on-the- go’ locations such as train stations, service stations and on trains, the second most popular (40%) and then in coffee shops third (31%).

With 84% of takeaway hot drink consumers still using disposable cups, Veolia’s coffee cup solution aims to collect takeaway cups as soon as the consumer has finished their drink to reduce cup contamination and increase recycling rates.

8 |

QuickBite August 2017

“The Paper Cup Recovery and Recycling Group has acted as an effective catalyst for action and as a consequence we are witnessing a number of very positive developments which added together are making inroads. It was recognised that only when the whole supply chain, from packaging creation to end of life, works closely together can progress be made and this is clearly proving to be the case.”

The solution is now available to existing customers nationwide and to potential new customers, as part of a packaged service, and offers multiple service options. These include a specialist designed in-house recycling bin, a bulk collection option and a post back service – which is available to all business types nationally. By capturing cups before they enter the general waste stream Veolia’s solution aims to get a higher quality of material that can be reprocessed into a new product. And the public is on-board.

Estelle Brachlianoff, Senior Executive Vice-President at Veolia UK & Ireland, comments: “Over the last six months a

lot of activities have been taking place with our customers, such as Costa and Starbucks to overcome our biggest challenge – contamination in the cups. As a result, we’ve worked on a solution that will separate the cup from the general waste stream as soon as the customer has enjoyed their drink – and we’re thrilled to see so much public support for cup recycling.

Solita to open taco bar in Manchester’s Northern Quarter A new Mexican taqueria is set to open in Manchester’s Northern Quarter this month.

Located in the former Montpellier’s and The Bouncing Czech restaurant the menu will consist of freshly made tacos, quesadillas and an array of Mexican beers.

Owners Simon Pogson and Franco Sotgiu said: “We’re confident this new concept will be a genuine first for Manchester.”

“Tacos make a great lunch, snack or dinner and we are confident ours will be the best, serving a taco-starved Manchester with something it has never seen before.

We’re keen to show people how a real taco should be served.”

NEWS ROUND UP

Subway launch new partnership with Sports for Schools Subway has announced a new two year partnership with Sports for Schools, as it continues its commitment to encourage families and children in the UK and Republic of Ireland to get fit and active.

As the Official Sponsor of Sports for Schools, the Subway will help to enable primary school children to do more physical activity whilst assisting schools in raising money for PE equipment.

Sports for Schools is a Social Enterprise that visits over 1,300 primary schools each year with over 350,000 pupils taking part in fun & exciting fitness events. Thanks to the new partnership, this is set to increase as the scheme expands in ROI.

The scheme gives school children direct access to extraordinary GB, ROI and NI Olympic and Paralympic athletes who run fun fitness circuits, suitable for all levels to participate in, and give motivational talks, all of which get the children (and their teachers) engaged and excited about taking part in a sport.

Some of the athletes involved in the training programme were originally inspired

themselves by similar sporting events when they were younger so the partnership hopes to unlock a genuine drive for many young school children to pursue a love of sports throughout their lifetime.

This new partnership runs alongside the brands Subway Helping Hearts™ Family 5K Series and in-store fundraising with heart health charity Heart Research UK. Both adults and children can take part in a 5K Fun Run with all proceeds raised going towards the Helping Hearts grants scheme.

Sacha Clark, Marketing Director for the Subway® brand UK and Ireland commented: “We’re proud to announce our partnership with Sports for Schools and look forward to inspiring children to play more sport, as we continue to demonstrate our commitment to encouraging more families to get active together.”

Michel Ledzion, Chief Sportivater at

PREPARATION IS EVERYTHING

Sports for Schools commented: “It’s great to welcome the Subway in supporting our mission to put physical activity on a par with numeracy and literacy in primary schools, and we look forward to working with them on a number of exciting new initiatives over the coming years.”

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NEWS ROUND UP

Burton’s Biscuit Company announces significant investment for Maryland with range wide rebrand and NPD Burton’s Biscuit Company has announced significant investment in its £50m Maryland brand over the next 12 months, with a range wide packaging refresh, exciting innovation and a social media campaign aimed at younger shoppers.

“Maryland remains the nation’s no.1 cookie brand, growing at 10% year-onyear*2, and gaining an additional 800,000 households in the past year alone*3 thanks to continued growth of Maryland core and innovative NPD,” says Mandy Bobrowski, UK & Ireland Marketing Director at Burton’s Biscuit Company.

Mobile food services set to boost Birmingham’s economy by £16 million in the next 4 years The UK’s second largest city has seen Small and Medium sized Enterprises (SMEs) increase by 32% since 2010, creating over 27,000 new jobs. Future growth, which is said to be led by mobile food services, will generate an additional £16 million in value added by 2021 and provide a further 800 jobs to the local economy.

In total, SMEs have driven over 70% of private sector employment growth in the UK since 2011, and now employ a stunning 15.7 million people nationally.

This represents almost 50% of the entire working population in the UK, according to new research by npower Business.

Throughout the UK at city level, mobile food services are set to flourish.

The top performing SME sectors in just seven cities – Birmingham, the City of London, Hull, Leeds, Liverpool, Manchester and Newcastle – will create a total of 25,000 jobs by 2021, adding around £1.2 Office of National Statistics (ONS) billion to the economy, the research finds. figures this month showed that the nation’s Also performing well is Manchester employment rate is the highest since records began in 1971 with 31.95 million (well known for its restaurants and eateries)there future growth will be led people now in work.

Richard Longbottom, Head of npower by restaurant and mobile food services, Business, said: “The UK’s entrepreneurial supporting an additional £17 million in spirit is clearly flourishing. There are now gross value added by 2021 and 900 jobs. almost 5.6 million SMEs in the country. Throughout the city the number of SMEs These innovative, industrious businesses has increased by an impressive 51% since have created jobs for 1.8 million people in 2010, rising to a total of 18,570. the past five years alone. We’re dedicated to helping SMEs thrive and are delighted to see this trend.”

10 |

QuickBite August 2017

“The new designs will ensure Maryland remains relevant and contemporary, improving standout on-shelf and in turn, enabling shoppers to better navigate the fixture, whilst reinforcing the message of Maryland as cookie experts and a beacon brand on-shelf.

“Additionally, our new Maryland Thins will enable retailers to attract younger shoppers into the category through new and exciting products targeting afternoon snacking; the second biggest occasion for cookies*4.

“Retailers can look forward to growing profits from this iconic household brand.”

The new contemporary look and feel for Maryland will improve standout and range navigation for shoppers and will come to market with the launch of Maryland Thins; a new addition to the range which launched in June.

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NEWS ROUND UP

One year after Brexit referendum, British foodservice industry shows early signs of slowing down According to new research from global information company The NPD Group, the British Out of Home (OOH) foodservice market has slowed since the June 2016 Brexit referendum result.

While visits after the referendum (10-month period July 2016 to April 2017) were still 0.7% over the equivalent period a year earlier, this is slower than the 1.5% visit growth seen in the period before the referendum (six months Jan to June 2016 compared to same period the year before).

Visit growth to quick-service restaurants (QSR) has slipped marginally. QSR was registering pre-referendum visit growth of 2.2% but this has now fallen to 1.9%. Fullservice restaurants – the most expensive foodservice channel – have seen the most noticeable slowdown from 3% down to 2%.

Cyril Lavenant, Foodservice Director UK at the NPD Group, said: “The British foodservice market has slowed since the Brexit referendum one year ago and the industry remains smaller than it was in 2009. However, the main message is that there is still growth and the industry is currently showing resilience. This is because operators have spent the past 10 years since the last downturn creating a lively and appealing foodservice environment that encourages consumers to keep eating out.

“However, there are big challenges ahead. The weakness of sterling means foodservice operators will have to replace global sourcing with local sourcing while ensuring they still get the quality they need.

Inflation will prompt consumers to make savings and so we expect it to dampen demand for eating out.

Tighter immigration rules will make it harder for operators to hire staff. This is a huge issue in an industry where around 20% of employees are not from the UK. Even if a work-visa system operates when 12 |

QuickBite August 2017

the UK leaves the EU, hiring EU staff would still be more difficult because it will absorb time and create costs. Any sustained staff shortage would damage Britain’s foodservice sector.”

Dinner and the kids lose out post referendum

There’s no evidence that consumers are choosing lower quality food and drinks.

In fact, the number of visits where a consumer chooses an outlet for its ‘quality’ has increased by 3% since the referendum.

However, inflation is definitely evident in foodservice and has pushed the average bill per visit up by slightly more than 2%.

Meanwhile, less affluent consumers are showing the most caution over spending.

Visits among the C2DE demographic have dropped nearly 1% in the 10 months July 2016 to April 2017 since the Brexit referendum. Prior to the referendum, this demographic was recording growth in eating-out visits.

Consumers have started to drop the more expensive dinner occasion, which is down nearly 3% in visit terms, although breakfast and lunch appear to be taking up the slack with faster growth since the referendum than before. Children are another casualty of the post Brexit eating-out market. There has been a drop of over 2% in visits by Cyril Lavenant, Foodservice Director UK adults accompanied by children of 17 years at the NPD Group, added: of age or less.

But contrary to the trend seen in the recession that began end of 2007, visits not involving a deal or promotion are still growing faster than promoted visits. This is a clear indication consumers feel they are getting good value for money from British foodservice operators.

The perception of value might change if operators introduce large price increases to cope with strong inflation. Operators will have to maintain a very appealing experience combining great service, as well as high quality of food and drinks to mitigate the negative impact of higher prices.

Consumers are sacrificing quality

not

“We are only one year beyond the referendum and the full effects of Brexit on Britain’s foodservice industry have not yet appeared.

“We are only one year beyond the referendum and the full effects of Brexit on Britain’s foodservice industry have not yet appeared. But one thing is for sure – the industry will need strong growth rates if it is going to match and exceed the size it enjoyed before the 2008/2009 recession.

The post-referendum slowdown will make it more difficult to get there.”

NEWS ROUND UP

Tea Vs Coffee: Challenging Coffee Culture Café chains are re-evaluating their tea offering and are tapping into consumer’s desire for specialty beverages, commanding extra money at the till according to Tetley.

According to figures in The Tetley Tea Report the opportunity presented by a more diverse tea selection results in a +2.5% OOH hot drinks growth, a +7% hot drinks growth within coffee shops/ cafes and a total of 2.8 ‘speciality tea’ percentage growth year on year.

is very appealing to the needs and aspirations of the 21st century consumer.”

Historically, tea has faced stiff competition from coffee, with purchase barriers including negative perceptions surrounding the quality of serve and variety of choice. Pair this with a common misconception that creating a quality cup of tea lacks skill compared to that of a trained barista, it’s no surprise that tea often retails at a much lower price point.

“An increase in the education and training for those working with tea, paired with imagination and creation will see the category thrive.”

In 2016, Starbucks introduced ‘Teavana’, a range of tea blends including ‘Youthberry’ and ‘Emperors Cloud & Mist’ flavours. This new range shows a significant shift in mainstream operator’s attitudes to tea, carrying a premium cost and a premium look and feel, the ‘Teavana’ range marks a new chapter for tea purchase in a major high street chain.

Bill Gorman of the UK Tea & Infusions Association commented “There is a strong belief that the tea industry does have potential for a vibrant and successful future. Tea as a product is completely natural, something that

Tetley state that it is ‘crucial’ that operators give front of house teams the knowledge and confidence to offer advice on the variety of tea blends they offer. In turn they say that this will create loyal customers.

Be prepared for the impending street food regulatory changes The UK’s Food Standards Agency (FSA) is working on changing the way food is regulated in England, Wales and Northern Ireland. That’s because, according to the agency, business innovation is out-pacing food laws which puts consumers at risk. To keep up, the FSA is trying something new.

The FSA is proposing a regulatory framework that can be adapted to different types of food businesses. This framework will also look at hand hygiene as well as health and safety for customers.

Manty Stanley, managing director at TEAL, the world-leading manufacturer of portable hand wash units, explains the importance of good hand hygiene and why portable hand wash units are the future for mobile food operators.

A legal requirement The Chartered Institute of Environmental Health states that where high risk foods are handled and prepared in food outlets, alcoholbased, hand sanitisers must only be used as a supplement to a fully-equipped hand wash basin.

A mobile food operator also shouldn’t trade unless they can demonstrate hand wash facilities are readily and safely available. Portable hand washing units are therefore the ideal solution because they provide the same hygienic hand wash as plumbed-in sinks.

The problem Every year, up to four and a half million people in the UK suffer from food poisoning caused by invisible microbes. Therefore, where high-risk foods - such as raw meat - are being prepared, washing hands under hot, running water with soap is the only solution.

Top hand hygiene standards The only way to prevent the spread of dangerous, food-borne illnesses is through the gold standard of hand hygiene – washing hands thoroughly with soap, under hot, running water. Alcohol rubs do not remove any contaminants from hands and do not kill all food borne germs.

All of TEAL’s units are available for purchase or hire and available for delivery across mainland UK within 24 hours.

The solution TEAL Patents has been working with mobile and outdoor food operators for over 15 years to provide hand washing solutions whenever and wherever they’re needed. Designed to prevent unnecessary suffering, TEAL provides a range of portable, hot water, hand wash units which require access to neither mains water nor drainage.

The Handeman Xtra™ unit has been designed to fit on a vehicle and provide 15 hand washes per filling. Delivered from the popular Handeman® range, the unit simply connects to the vehicle’s electricity supply ensuring hot water is always to hand.

Another ideal solution for mobile caterers from TEAL is the Super Stallette II. Completely touch-free, it is lightweight, robust and features a unique blue sensor which triggers the wash cycle and delivers a low pressure, 10-second, hot water, hand wash. The unit has a large, square bowl – ideal for hand washing.

Similarly, the BigSynk® has a larger bowl, is easy to move and relocate to the point of need.

The unit has a fold-away stand so it can be easily stored when not in use. Both the Super Stallette II and BigSynk® only require a 13 amp socket.

For more information: W: www.tealwash.com T: 0121 770 0593 E: enquiries@tealwash.com

13 | quickbitemagazine.co.uk

NEWS ROUND UP

Faecal coliform bacteria found in samples taken from ice machines at Costa Coffee, Starbucks and Café Nero Three major UK coffee chains have been dealt a blow as BBC Watchdog has found traces of bacteria in their ice machines.

The undercover investigation revealed that iced water obtained from the three high street chains all contained faecal coliform bacteria, with a positive test found for seven out of 10 samples from Costa and three out of 10 samples from the other two chains.

Hoshizaki, the world's largest manufacturer of commercial ice making equipment commented, “Although not always recognised as such, ice is actually a food. The ice maker that creates it is a food production machine, meaning that as well as functionality, hygiene is crucially important.”

“Poorly made, inappropriately stored or incorrectly handled ice can become a source of food poisoning.”

“Poorly made, inappropriately stored or incorrectly handled ice can become a source of food poisoning.” “Without good insulation free bacterial growth can develop in ice storage bins. This manifests itself as a slimy deposit which, unfortunately, is usually incorporated into the ice bin contents because of the abrasive action of the cubes as ice is collected.”

“It’s not like we haven’t seen this before,” says Mark Stebbings, technical and aftercare” 14 |

QuickBite August 2017

manager at Hubbard Systems. “Every year for as long as I can remember the issue comes up. And every year ice machine suppliers point out the simple measures that need to be taken to sort it out.”

He continued “There are loads of online resources that can help anyone looking for guidance on cleaning ice machines, with all the information available, there’s simply no excuse for poor hygiene.”

Delivery start-up Deliveroo could soon be worth 1.5 billion dollars as investors compete to buy shares

Any operator who is concerned about a potential problem with their ice machine have many options available to them including ‘Clean ‘n Trace kits’, available from many outlets including Hubbard Systems. The operator just swabs the area, in this case the inside of the storage bin, then pops the swab into a solution that will change colour to show if there is an issue with bacteria.

Hoshizaki recommend proper maintenance of ice machines in order to prevent this from happening as well as correct training of staff, “Despite its clean appearance, ice can easily harbor microorganisms in the same way foodstuff does.”

“Using the ice bin as a secondary storage fridge can also pose a risk, and we sometimes see people using the ice holding bin to cool items such as champagne bottles, soft drinks containers, or even packaged sandwiches.”

“Often, foodservice operators are untrained in ice handling, despite other working practices being high class and fit for food safety.”

All three coffee chains have responded to the findings, saying that they are taking further steps in the matter.

The courier reliant delivery firm looks set to secure 500 million dollars’ worth of funding, in a move that could see company worth surge to $1.5 billion.

Wealthy tech investors are competing to take a slice of highly successful food delivery start-up Deliveroo.

The so called ‘Unicorn’ (a term given by tech firms) has received interest from the SoftBank Vision Fund, which is backed by the state investment funds of Saudi Arabia and Abu Dhabi, as well as a range of technology firms including Apple and Japan’s Sharp. This level of investment would turn founder Will Shu into one of the UK tech sector’s wealthiest entrepreneurs Also widely anticipated is that Deliveroo’s plans will include a stock market listing.

the food delivery firm raised $275m from investors

Last year, the food delivery firm raised $275m from investors, taking the amount of cash raised by the delivery app, close to $500m. It is thought the current round of meetings is looking to raise a similar amount.

NEWS ROUND UP Despite this however, Deliveroo has come under scrutiny as their couriers are hailed as ‘self-employed contractors as opposed to employees. Meaning that their workers have no right to a minimum wage. Their model saves the company millions of pounds per year in holiday and sick pay as well as tax.

Food and drink costs rise by 48% in high street shops Findings from the largest ever benchmarking study, which was conducted by The University Caterers Organisation (TUCO) in partnership with Litmus, show on average the cost of food and drink on the high street has increased over the past year, while prices have decreased for comparable products at university campuses.

The research found the most noticeable difference is in high street shops, where prices have risen by a staggering 48.8% compared to a drop of -4.1% at university shops.

Commenting on the results, Mike Haslin, CEO of TUCO, said: “For our members, benchmarking against the high street – both in terms of local pricing and national food trends – is essential to ensure their offer remains attractive to students and encourages them to stay on-site.

“By conducting our annual research, we are able to keep our members informed of price movements between universities and the high street and support university caterers in providing true value to their students. Through TUCO’s market-leading procurement frameworks, universities of all sizes are able to offer reduced prices to

their students and have the edge over the high street in the ongoing price war.”

Another big area of disparity is cafés, where prices at high street outlets are up by an average 17.6% compared to 7% on campuses. Hot beverages in particular are consistently more expensive from the high street, with a regular cappuccino costing £2.20 compared to under £2 at universities. It’s a similar situation for bottled water, which can be purchased for under a pound at universities but for an average of £1.59 on the high street.

The research also highlights a north / south price divide at universities with Southerners subject to significantly higher bills for items such as a glass of house white wine or pre-boxed salads, while Northerners are being asked to pay more for a bacon roll or energy drink.

Just Eat announce new Chief Executive Officer Just Eat, a leading global marketplace for online food delivery, has announced former Chief Executive Officer of Moneysupermarket.com Group, Peter Plumb as their new Chief Executive Officer. Plumb replaces Paul Harrison, who was appointed on an interim basis and who will continue in his permanent role as Chief Financial Officer.

Peter's most recent role was Chief Executive Officer of Moneysupermarket. com Group PLC. In his eight years as CEO, Peter guided the business to a market leadership position, led the acquisition of MoneySavingExpert.com, and oversaw a six-fold increase in its share price.

On his appointment, Peter Plumb said "I'm delighted to be joining Just Eat at such an exciting time. The talented team has built an innovative service into a truly international platform with clear leadership positions in many markets around the world. I look forward to working with the Just Eat family of employees and restaurant owners to help more people around the world enjoy the food they love, wherever they are and whenever they want.”

Andrew Griffith, Interim Chairman of Just Eat, said "Peter has an excellent track record of creating value for shareholders in high growth consumer digital businesses.

His passion for customers and innovation, as well as his international experience in driving brands, and proven capability to retain, deepen and build senior management teams, made him a standout choice for the Board. Just Eat is the leading company in its sector and Peter's expertise will ensure we continue to build on this platform.

“I would also like to express the Board’s appreciation of Paul Harrison, our Chief Financial Officer and Interim Chief Executive Officer, who has ensured that the Company has maintained its positive broad and growing role within the business trajectory during the interim period. and together they will provide outstanding Working alongside Peter, Paul will have a leadership to Just Eat. 15 | quickbitemagazine.co.uk

NEWS ROUND UP

Pork Farms launches new TV ad to help push lunch time trade Retailers are set to profit as Pork Farms, the UK’s no.1 pork pie brand, has launched a new TV advertising campaign to increase footfall at key trading times.

The ads are set to air throughout July during Channel 4 and ITV peak viewing times.

Michael Holton, brand marketing manager at Pork Farms said: “The ad campaign is part of our huge drive to support our in-store promotional campaign where we are giving away an estimated £10m of prizes. With this extra advertising support we should create a major buzz during a key trading period in the category and we look forward to seeing the results and impact this has for retailers.”

“Taking Pork Farms back to the small screen was a bold move but one that paid dividends for the brand last year and to be

back for a second consecutive year in conjunction with the on-pack promotion highlights our standing in the sector as producers of the nation’s favourite pork pie.”

Paying homage to the brand’s ethos of supporting the ‘best of British’, the advert builds on the familiarity of their previous 2016 campaign which celebrated the UK’s beauty spots and hidden gems, and is part of a strategic above the line campaign which is also under-pinned with digital activity, on pack promotions and PR.

Coffee shops booming despite economic concerns as UK consumers spend upwards of £2000 in coffee shops per year UK consumers spend £2,110.86 per year in high street coffee shops totalling 8% of the average UK salary of £27,000. On average they visit coffee shops 152 times (three times a week) and spend £13.85 each time.

Good news for coffee outlets, as 80% of consumers said they make over 152 trips per year to their favourite coffee spot, the research suggests that coffee chains are receiving the majority of consumers’ spare cash.

The research, carried out by myvouchercodes in partnership with online market researchers Research Without Borders (RWB), found that the well-received “Coffee culture’ has had a huge impact on the economy, with deals worth £14.5billion being carried out in coffee shops up and down the country. The trend is reflected in the number of coffee shops in the UK, which popular chains such as Starbucks and Costa, has risen to a huge 21,000 outlets, compared is said to have contributed to this ‘booming to just 9,000 in 2006. In particular, the rise industry.’ in numbers of Outlets in the South West are said to be benefitting the most as the research shows they spend on average £9.62 each time, followed by East Anglia on £9.27, Yorkshire on £9.14 and the North West on £9, rather surprisingly, London comes in sixth place on £8.47.

“coffee culture’ has had a huge impact on the economy, with deals worth £14.5billion

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Pizza Hut Restaurants open first chain in six years in a million pound investment Pizza Hut Restaurants has today marked a major milestone through the opening of its first new restaurant in over six years, creating 50 jobs.

Set within the 65,000 sq ft leisure extension of the popular White Rose Shopping Centre in Leeds, the restaurant sits alongside the new 11-screen Cineworld IMAX cinema, due to open later this year. Featuring the casual dining chain’s latest American inspired designs, the Hut boasts a cocktail bar and new menu innovations such as sweet chilli chicken pizza, chicken wings, Kentucky style BBQ ribs, and American style waffles.

Over the past five years Pizza Hut Restaurants has undergone a significant refurbishment strategy, funded through a broader £60 million investment which began in 2012 when Rutland Partners acquired the business.

Speaking at the White Rose opening ceremony, COO Mike Spencer said

“Leeds is a real powerhouse with huge economic potential “Leeds is a real powerhouse with huge economic potential and the extension to White Rose has cemented the shopping centre as a serious destination for

NEWS ROUND UP consumers and businesses alike.”

“We’re delighted to have snapped up a space in the extension which we believe is a fitting venue for our first new Hut in over six years. Today’s opening marks a significant landmark in our business strategy which has, for the past five years, focused on the restructure of our existing portfolio of restaurants across the UK.” The portfolio is nearing completion and the business has reaped the benefits; latest reported figures for the business revealed like for like growth of 6.2% for the period from 1st December 2014 to 29 November 2015, having achieved nine quarters of consecutive growth.

UK’s No 1 chippy owner Craig Maw named MSC Sustainable Chef of the Year The UK’s best fish and chip shop, Kingfisher Fish & Chips near Plymouth, is now also home to one of the country’s most sustainable chefs after owner Craig Maw was named MSC’s UK Chef of the Year at their annual awards.

The title was awarded in recognition of Craig’s commitment to serving MSC certified sustainable, traceable fish at his Plymouth based shop. Offering an impressive 12 MSC certified species, Kingfisher has previously earned the accolade of ‘most sustainable seafood menu in the world.’

Craig’s award sees him rubbing shoulders with another big name in the restaurant world; restaurateur Thomasina Miers was given the UK Special Achievement Award for championing MSC seafood across her Wahaca restaurant chain for almost ten years, making Wahaca the longeststanding MSC certified restaurant group.

This in the year that MSC celebrates its 20th anniversary, recognises the fantastic commitment made by the business.

Pizza Express owner Hony Capital target UK as they unveil expansion plans

Craig explains what the award means, “I am delighted to have been awarded MSC UK Chef of the Year 2017. At Kingfisher, we wholeheartedly champion sustainability and place this important issue at the centre of our business. By having 12 MSC certified species on our menu, including delicious haddock, Cornish sardine fish cakes and our signature lobster and chips,

we hope to raise the profile of MSC and sustainability for the sake of our oceans and the future. Our mobile fish & chip van is also MSC certified, allowing us to take our award winning fish and chips to other areas while promoting sustainability and the great work MSC does.”

With over 1,000 MSC products available in supermarkets and 90 MSC certified chip shops, the awards highlight the increasing range of sustainable seafood choices for shoppers and diners.

MSC Senior Commercial Manager North East Atlantic, George Clark, comments, “Craig, our MSC Chef of the Year 2017 has put sustainability at the heart of Kingfisher.

A menu offering 12 MSC certified species of fish is no mean feat.

It’s a great example of how a small business can have a massive impact on the environment

Every MSC certified fish supper served supports the fishermen making the extra effort to land catch that is sustainable and traceable. Our aim is for all fish and chip shops to eventually serve MSC fish and Craig is certainly leading the way.”

Hony Capital, one of China’s biggest private equity firms, said it aims to boost its global network of retail food outlets to more than 10,000 over the next decade in a bid to be a top world food and beverages player.

Hony Capital will begin its expansion by launching one of its Chinese cuisine outlet brands in London later this year. Managing director Bruce Wang commented “When we were working on the takeover of Pizza Express in Britain, we struggled to find a nice Chinese restaurant at the time. Given the large Chinese population residing there and lack of authentic Chinese food chains, it’s a huge opportunity for us.”

Hony, which has £8 billion under management and is backed by Legend Holdings Corp bought Pizza Express for about 900 million pounds in 2014.

Their growth push comes at a time when the restaurant industry is seeing intense competition that has hurt sales at giants such as McDonald’s. Wang did not comment on the investment needed for Hony Capital’s growth plan or how it will “If Beijing Hehegu can make a success in be financed but said ‘funding won’t be a the U.K., other Best Food’s Chinese cuisine hurdle to its ambitions.’ brands will certainly follow the lead.”

17 | quickbitemagazine.co.uk

NEWS ROUND UP

LEON to use 100% UK solar power for the summer High street food chain LEON has switched from a mix of UK renewable energy to 100% solar power for the rest of the summer. The solar energy that will power LEON will come from over 1,000 sites across the UK from their supplier Opus Energy.

Steve James, Director Corporate Solutions at Opus Energy, said, “Solar power plays a vital role in our renewable energy mix, and the UK is one of the world leaders in solar deployment.”

“At Opus Energy we are very proud of our ability to provide 100% sustainable, cleanly-sourced energy to our customers, as well as supporting those who want to generate their own power and make the most of our natural resources – especially in the midst of this year’s heatwave.”

Kirsty Saddler, Director of Brand and

“At LEON we worship at the altar of the sun....

Marketing at LEON said: “At LEON we worship at the altar of the sun. We think its the most epic source of energy for us here on earth.”

The company entered into a renewables tariff agreement with Opus last year and has, until now, been supplied electricity sourced from various renewable generators, including solar, wind and hydro. However Opus has arranged for this to change throughout the summer, with LEON instead serviced solely from the supplier’s 1,000 solar PV generators.

44% of people would avoid a food outlet with a hygiene score of 3 or less In a report released by NFU Mutual, nearly 50% of consumers would avoid a food outlet with a low hygiene score of 3 or less.

Currently 85% of businesses in England hold the top scores of 4 or 5 good or very good although 60,000 still have a food hygiene rating below 3. Of those surveyed 44% said they would turn away if they had scored ‘generally satisfactory’ or less. A law for compulsory display of rating stickers in England and Scotland had gained the support of consumers with 88% in favour 66% strongly so, as only 1 in 20 said they would NOT be influenced by food hygiene ratings.

Darren Seward, Hospitality Sector Specialist at NFU Mutual, commented “It is not only reputation that can be affected by food hygiene. Failing obligations to safeguard the health of customers can also come with a hefty price tag when faced with a public liability claim, a health and safety dispute or a product recall issue, that could even put a business out of action if not adequately insured for,” “If it is not already, food hygiene must be at the top of the agenda for businesses across the UK all that serve or sell food.

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The most important thing is that business owners act now to uphold their place in a competitive market and prepare for the potential for change.”

Their research also found that poor ratings could have a lasting effect. Even if a food business had a poor food hygiene rating and made changes that rectified it to a very good food hygiene rating, over 55% of people would either have lost trust and not be satisfied that the hygiene was up to standard.

Seward added “Food hygiene is so significant that even customer loyalty cannot prevail against it - a huge 38% of people said that if a favourite food outlet had scored 3 out of 5 ‘generally satisfactory’ or less, they would stop visiting altogether.”

Wales and Northern Ireland have already subscribed to mandatory display of food hygiene ratings schemes, with new legislation set to come into force in England by 2019. Mandatory display means any outlet that serves or sells food must display its score in a prominent place.

Consumers now more confident about eating out due to better allergen information According to new research published today, commissioned by the Food Standards Agency (FSA) people with food allergies and intolerances are more confident about eating out since allergen information rules were introduced in 2014. The study presents strong evidence that the legislation has had a positive impact and that good allergen information is good for business.

Over 2 million people in the UK have a food allergy and an estimated 600,000 have coeliac disease. In December 2014, the EU Food Information for Consumers Regulation (EU FIC) changed the way food businesses had to provide allergen information to consumers.

To understand the effect of this change, detailed research, on a UK representative sample of people with food allergies and intolerances, was commissioned by the FSA and carried out by the University of Bath. The study focused on consumer preferences when eating out, both before and after the implementation of the EU FIC. The study also compared views from consumers on how food businesses responded to the allergen rules pre and postimplementation.

The research found that, post legislation; • 70% of food allergic and intolerant consumers feel more confident in asking staff for allergen information • 56% of food allergic and intolerant consumers value staff more as a source of information • 44% of food allergic and intolerant consumers are more ‘adventurous’ about eating out •67% feel allergen information on food business websites is dependable • 63% say talking to the chef about their allergen needs can be relied on • 35% report an improvement in allergen information in the menu.

Food allergic and intolerant customers also said that improved confidence in allergen information led them to eating out more frequently and that they were more likely to return to and recommend venues with staff that were helpful and attentive about their allergen needs.

Heather Hancock, Chairman of the Food Standards Agency,

said: ‘Everyone should be able to trust their food. When people live with a food allergy or intolerance that can make them really ill or be life threatening, that trust becomes critical.

This new research shows that many food businesses have a good understanding of the allergen information rules, with the result that consumers trust them and feel confident that they'll be safe when eating out.

‘I'm delighted that we've been able to work with food businesses to make such a difference, improving public health and enhancing choice and confidence for millions.

Some, often smaller, food businesses haven't got on top of providing allergen information yet. I hope this research helps them see the importance of meeting their obligations and the benefits it delivers. At the FSA, we'll be increasing our efforts to ensure businesses understand their responsibilities and their customer.’

NEWS NIBS

Stagolee’s launches catering service

S

tagolee's, South West London's very own hot-chicken and liquor joint, has announced the launch of its catering service.

Bringing their renowned authentic Southern American flavours to guests outside of their restaurant, their catering services will be available from Monday to Sunday.

Food and Drink expenditure looking positive despite an overall drop in consumer spend

U

K household expenditure fell for the second month in a row during June, according to the latest Visa UK CSI data. Overall spending fell -0.3%, which was a slight improvement on the -0.9% decline seen in May. Nonetheless, June's figure rounded off the weakest quarter for expenditure since Q3 2013.

Visa’s UK Consumer Spending Index, compiled in association with Markit, monitors eight broad sectors. Of these, the restaurant sector experienced +4.9% growth and food and drink saw growth of +1.9%.

Kevin Jenkins, UK & Ireland Managing Director at Visa commented “June data provides further evidence that an increase in the cost of living, coupled with slowing wage growth, are beginning to squeeze household disposable income.”

“It’s clear that inflation is beginning to affect shopping habits too, with consumers diverting their spending to essentials. Spend on food and drink grew by nearly 2%, while household goods suffered from a substantial drop.”

Spend on food and drink grew by nearly 2%, while household goods suffered from a substantial drop.”

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Suitable for any event, no matter how big or small Stagolee's are offering a fiery alternative to the usual office meeting, birthday and even wedding canapes menu. From their Skillet Fried Chicken (brined, dipped in buttermilk and fried to perfection) and Hot Spinach Dip (cheesy spinach and artichoke dip) to their sweet Key Lime Pie (sweet and refreshing) they have an authentic Southern offering to suit your needs, whether it's lunch, dinner, dessert or a little something inbetween.

Annual spend on takeaways now at £26.5 billion

N

ew findings from Attest show that the UK are increasingly turning to takeaways as 55% of the UK now order food instead of cooking.

Market research platform Attest, surveyed 1,000 respondents across the UK for the 2017 Food and Drink Consumer Trends Report. In their research they found that the majority (59%) of people order takeaway once a week, with a further 17% ordering twice, while just 15% of the UK ‘never’ order a takeaway or delivery.

In total, they found that the UK spends £510,521,229 a week on takeaways and delivery, an average of £31.82 per household (accounting only for those that order takeaway), amounting to an annual spend of £26.5 billion.

A surprising result is that those living in the Capital are less likely than the rest of the UK to order a takeaway/delivery, though they are more likely to head out for a meal.

YO! Sushi invests in Cardiff as they further roll out their restaurant technology

P

remiere sushi spot YO! Sushi have refurbished their outlets within St David’s shopping centre, Cardiff and have introduced USB chargers at every table as well as LED screens showing branded content.

YO! Sushi’s 2,200 sq ft restaurant will feature the brands latest in restaurant tech which includes

Food delivery rivalry hots up as Deliveroo extend their late night deliveries

D

eliveroo has just announced it is extending its delivery hours in London, as the start-up ramps up its rivalry with competitor UberEats.

UberEats recently secured the coveted McDonalds delivery contract and this new tactic by Deliveroo could be a way to lure customers away from its rivals.

Currently the takeaway delivery company works with more than 400 restaurants and the news means that hungry Londoners can now order their favourite takeaway until Midnight, previously they only delivered until 11pm.

However, UberEats still delivers until the later time of 2AM, therefore Deliveroo may have to further step up its tactics.

Speaking of the tech A YO! Sushi spokesperson commented “Our St David’s site continues to grow from strength to strength, and we are keen to take the customer’s experience to the next level through this new design and use of technology.”

take the customer’s experience to the next level through this new design and use of technology.”

“Deciding to enhance here was key due to the high footfall and exposure to our core customer catchment, and we look forward to working with The St David’s Partnership to make this location even more popular.”

“We’ve added a late-night delivery service after overwhelming requests from hungry customers looking for their favourite bites late at night.” a spokesperson for Deliveroo said.

overwhelming requests from hungry customers looking for their favourite bites late at night.”

He added “We’re delighted we’ve been able to make it happen and with so many excellent partners on board that are available exclusively to Deliveroo customers.”

21 | quickbitemagazine.co.uk

G GOURMET Alongside traditional fast food offerings of burgers, pizzas

and hotdogs, QSR’s are now upping their game and offering consumers improved versions of the classics. Taking the lead from the rise of gourmet fast food, which has taken the casual dining market by storm, fast food as we know it is much more sophisticated.

From burgers with ricotta salata and pickled zucchini, sandwiches featuring chipotle mayo and grilled onion, to hotdogs smothered in longhorn cheddar, refried beans and pickled jalapeĂąos, the gourmet fast food options available to operators are endless.

23 | quickbitemagazine.co.uk

T

he rise of fast casual restaurants offering specialised gourmet food, such as The Gourmet Burger Kitchen, is an indicator of current consumer eating trends.

continue to control and dominate the market. Industry stalwarts McDonalds, KFC and Burger King for example operate thousands of restaurants between them in the UK alone.

Five Guys (recently voted the number one fast food provider in the UK), Shake Shack and Smash Burger are some other examples of the rising stars capitalising on the gourmet food industry. The UK is embracing the ‘posh’ burger and operators can boost their bottom line with more luxurious ingredients, taking the lead from specialist gourmet restaurants.

Also, despite data from market research company Mintel (2016) suggesting that 7% of users have switched to gourmet restaurants, as well as the fact that this figure rises to 12% in the 16-34 age bracket (the fast food industry’s most influential demographic), the general instability of the gourmet restaurant market as a whole is worth noting.

Interestingly, despite the popularity of GBK and Smash Burger compared to the broader foodservice market, their outlet numbers pale in comparison. Therefore, despite numerous threats to traditional fast food chains, such as the rise of new operators, changes in consumer behaviour and concerns over health, fast food outlets

the general instability of the gourmet restaurant market as a whole is worth noting.

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Last month, the Handmade Burger

Company entered into administration, as 9 of its 29 outlets were closed. Also, fellow gourmet burger chain Byron has considered cutting costs by shutting down some of its branches. Currently with debts of £45 million, this popular burger bar chain could fall victim to some of the factors putting pressure on this sector, such as rising food costs and the introduction of the national living wage, which could raise the income of those on the minimum wage by 10.8%.

Other gourmet burger outlets to falter under economic strain and changing consumer trends were The Fine Burger Company (which now operates one branch under Prime Burger) and Tootsies. The latter closed in 2008 and was acquired by The Clapham House Group, a previous owner of The Gourmet Burger Kitchen (now owned by Famous Brands), which is one of the few gourmet chains to continue to experience growth.

However, despite this, casual dining has seen a resurgence as a whole in the UK. With gourmet burger chains falling into this category, recent data from the NPD Group (May 2017) suggests that

casual dining has seen sales increase by 6% to £5.3 billion while visits grew by 4.7%, hitting 520 million visits casual dining has seen sales increase by 6% to £5.3 billion while visits grew by 4.7%, hitting 520 million visits, an improvement of some 24 million over the previous year.

“This is particularly true with more affluent, urban and younger consumers, where trends are evolving faster, with greater values at stake. The winners will be organisations who have the ability to detect, explore and act on each of these evolving consumer needs, at an everincreasing pace.

“It is time for food and drink companies to start evolving at the same pace as their consumers.”

The price difference between a traditional fast food and a gourmet outlet, can be as much as 2x, with gourmet offerings generally using more expensive ingredients.

T

herefore,

with consumers continuing to spend on eating out at a rate that shows no sign of slowing down, operators who provide additional menu items with a fine dining twist alongside their own traditional options have seen success, capitalising on both the desire for gourmet casual dining and consumer demand for lower priced traditional fast food.

capitalising on the fact that consumers will always turn to quality food at bargain prices, something that traditional fast food providers can easily deliver.

For example, McDonalds, one of the largest fast food chains in the world, has seen high return from their ‘Signature’ collection, as have Domino’s pizza, who have introduced gourmet pizza options over the last few years. At the time of the initial release of their ‘Domino’s Gourmet Range’ they confirmed that the range ‘had been specially developed to appeal to a different type of pizza-eater’ who are looking for a ‘lighter pizza with more distinctive flavours, akin to those you might find in a more traditional pizzeria.’

Replicating fine cuisine to sell to consumers less expensively is yet another turning point in the evolution of fast food. Outlets from street food trucks to QSRs are

capitalising on the fact that consumers will always turn to quality food at bargain prices 25 | quickbitemagazine.co.uk

// Gourmet Fast Food //

According to Jeremy King, CEO and Founder of Attest Market Research, the market as a whole is open to change, he explains, “There are a wealth of new trends and opportunities for continued innovation and growth in the food and drink industry.”

The price is right

Burgers & Hotdogs The shining lights in the gourmet fast food market are without a doubt burgers and hot dogs. Both are fully customisable and are the perfect ‘to-go’ option to market to fast food fans. According to analysts Mintel, the premium burger market now accounts for sales worth more than £3bn a year.

“C

onsumers

see freshly made burgers as the biggest marker of a gourmet burger venue, something that sets them apart, as this is not traditionally offered by fast food venues." said Kiti Soininen, head of UK food and drink research at Mintel.

"Customisation is also a top expectation for gourmet offerings, in line with a more general demand for knowing what goes into one's food and the trend for personalisation."

table service worldwide and even cutlery at their French outlets. It seems that McDonalds have decided to change the now considerably out-dated perception of ‘class-less’ and ‘unhealthy’ fast food chains.

According to marketing chief of McDonald’s France, Xavier Royaux, the introduction of cutlery represents an “evolution,” much like the launch of table service (a step into the casual dining market), which is available in a huge 80% of French McDonald’s, and at an increasing rate throughout the UK.

A reason for their ready inclusion into the gourmet fast food market is that both burgers and hotdogs naturally lend Royaux commented “For a long time themselves to the inclusion of higher now we have seen a change in the burger quality ingredients. market, a multiplication of offers among these the offers of gourmet burgers, so as McDonalds, as mentioned, have upped a pioneer it is vital we position ourselves.” the ante with regards to their burger choices; their signature range have more The traditional home of fine dining, France expensive ingredients and are targeted is now embracing the fast food concept directly to a more discerning audience. and in recent years burgers have become They have not only elevated the variety very popular. The market is now worth 9.5 of ingredients on offer, but also the billion Euros (£830 million). In fact, 75% packaging, raising it above their more of French restaurants now offer burgers on standard offerings. their menu and 80% of those restaurants Not only has the chain championed the say they have overtaken traditional ‘steak gourmet burger, but they have also trialled frites’ as the most popular dish.

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However, at sometimes more than double the price, how can traditional operators ensure that these more expensive burger options appeal?

According to Tony Owen, Sales and Marketing Director of Rollover Dogs; “There will always be an indulgent side of the market that craves traditional fast food like burgers, pizza, fried chicken and hot dogs. However, their focus has now shifted to adding higher value.”

both burgers and hotdogs naturally lend themselves to the inclusion of higher quality ingredients.

“For example, food producers now use brioche rolls, now seen as an industry standard, or are personalising their products with toppings such as blue cheese

“There will always be an indulgent side of the market that craves traditional fast food like burgers, pizza, fried chicken and hot dogs.

Delivery giants Without a doubt, the rise of delivery services such as Deliveroo and UberEats has increased the popularity of gourmet fast food.

ow,

, gherkins and indulgent sauces.

Therefore, fantastic, over-indulgent presentation is essential.”

In fact, these delivery services are said to be pushing the gourmet fast food industry further, now even top restaurants offer

delivery. The demand for home delivery of takeaway food grew 10 times faster than for dining out last year, while total visits to restaurants and other dining venues rose by just 1%.

Deliveroo in the last 12 months has partnered with new restaurants weekly, with lulls throughout the day commonplace in the casual dining sector, it seems these restaurants are taking the lead from traditional fast food outlets.

Well known for their exceptional gourmet burgers, Bleecker Burger has managed to remain at the forefront of the gourmet burger scene and has amassed a huge following. Starting out in street food at Kerb, Streetfeast and the SouthBank Centre, they say that it is this experience that ‘shaped the character of their business.’ In 2015 they opened their first permanent shop (a burger kiosk in Old Spitafields Market) and the rest as they say, is history.

Described by some as ‘the best burgers in London’, Bleecker prides themselves on fresh, quality ingredients and their speedy service. Liam O’keefe, Brand Manager of Bleecker comments; “We’re making what was traditionally just restaurant quality food accessible with no reservations or dinner tie needed. People are getting more information than ever on what they’re eating and we’re sitting pretty in the middle.”

27 | quickbitemagazine.co.uk

// Gourmet Fast Food //

N

with many outlets offering restaurant quality food, it has never been easier to experience quality fast food in the comfort of your own home. The option of ordering gourmet food from your favourite takeaway, and plating it up yourself, in the style of a gourmet restaurant is appealing to time poor consumers.

&A

“Fast no longer equates to inferior and gourmet is increasingly the ‘go to’ option,” explains Monika Linton, Founder of Brindisa.

Contributors Monika Linton – Founder - Brindisa Becci Eplett – UK Marketing manager - Huhtamaki Heather Beattie - Brand Manager - Nisbets Plc Robert Burns - Marketing controller -Westlers Fabien Levet - Account Manager - Pidy UK Tony Owen – Sales & Marketing Director - Rollover Liam O’Keefe – Brand Director - Bleecker

W

hat role does gourmet fast food play in the food-to-go/ quick service restuarant industry?

“The use of quality ingredients that can

be simply and quickly prepared has had a real impact on the industry - in terms of innovation and raising standards.”

Robert Burns, Marketing Controller at Westlers Hotdogs adds, “As consumer palettes are changing, with exotic flavours and ingredients being added to menus all the time, gourmet fast food allows the fast food sector to capitalise on the current trends and make them their own.”

“The food-to-go industry has done a very good job of putting its own stamp on gourmet, using high quality ingredients and exciting flavours but offering them in an easy-to-eat way with a relaxed setting that consumers are really engaged with right now.”

He concludes, “Gourmet also allows the food-to-go industry to tap into another current trend, ‘make it for me’, as more and more consumers are expecting to be 28 |

QuickBite August 2017

able to tailor their meals to their personal tastes, gourmet fast food allows them to do this with a range of products and ingredients that might not necessarily be found in a more traditional outlet.”

“Gourmet fast food has become a huge area of foodservice, served constantly throughout the day with more trends and concepts arising all the time,” Fabien Levet, National Account Manager, Pidy UK explains.

“Previously, offerings may have been limited but now customers can choose anything from sandwiches, snacks and light bites to more substantial hot meals, and all sustaining an exceptional quality.

Consumers want plenty of choice including classic comforts, healthy and wholesome options; all made using fresh, quality ingredients.”

He continues, “One of the most crucial elements to succeeding in this market is effective menu planning. Whether an offering features more traditional ‘fastfood’ such as burgers, chips and pizzas or keeps things a little lighter with graband-go style sandwiches, wraps, quiches and tarts, flavour, freshness, seasonality and consistency are key to a successful offering.”

flavour, freshness, seasonality and consistency are key to a successful offering.”

INTRODUCING from

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Issue 37 October 2016

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1

W

hy is gourmet fast food growing in popularity among consumers?

Robert Burns explains, “Gourmet fast food seems to be growing in popularity for a number of reasons. It allows consumers to try a number of foods and ingredients in a casual and relaxed setting, which fits into our increasingly busy lifestyles.”

“We often see our customers having success with menu items that take a classic, high quality product such as Westlers Beechwood Smoked Frankfurters, and personalise them with a number of interesting and vibrant ingredients.”

He adds, “We host a number of serving suggestions on our website for our customers to use in their outlets, including “The Mexican” with Monterey Jack cheese, jalapenos and Westlers Multi Menu chilli con carne, or “The Montecristo”, which features an unusual pairing of Swiss cheese and strawberry jam.”

H

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

“My advice would be to do one thing really well,” begins Monika. “We have been serving our world famous roll from Brindisa’s Chorizo Grill at Borough Market since 1999.”

Gourmet fast food is a convenient and affordable indulgence, explains Monika.

She elaborates, “As a convenient and affordable indulgence, particularly for consumers who want to dine out without spending excessively, gourmet fast food is often responsible for setting new trends.”

“Consumers are looking for inspiring and authentic experiences and this has really driven the evolution of the sector.”

Fabien agrees; “Gourmet fast food has many advantages because it gives consumers the opportunity to try a variety of different types of food, all of which is made quickly, fresh to order with quality ingredients, while also being in a suitable format for eating on-the-go.”

With trends changing in foodservice all the time consumers are also becoming

“

QuickBite August 2017

“Following the recent launch of the Hot Dog Report which suggested that consumers are happy to try hot dogs with different flavourings, particularly spice, Westlers will be launching a number of NPD starting with the Fiery Frankfurter, to capitalise on this demand.”

“We often see our customers having success with menu items that take a classic, high quality product

My advice would be to

shorter lunch breaks, it’s hardly surprising that grab and go choices such as burgers, sandwiches, subs and baguettes have become so popular, but for operators looking to meet the increasing levels of demand without compromising on “Featuring five high quality ingredients; quality, having the right equipment in situ spicy chorizo, fresh ciabatta, juicy piquillo is essential.” peppers, crisp rocket leaves and a dash of “As well as offering a wide range of Brindisa Arbequina extra virgin olive oil, its enduring popularity is testament to choices and including healthier snack simplicity leading to longevity. Find the options, if they are to keep up with right formula, in the right location and customer demand operators need to make sure that they can prepare and serve a customers will happily queue.” menu of gourmet grab and go choices Heather Beattie, Brand Manager for quickly, as customers looking for such Nisbets Plc, can see an increased demand options often don’t have much time to for grab and go choices as well as an spare.” increase in expectation of the quality of Tony Owen, Sales and Marketing fast food.

She explains, “With many consumers Director of Rollover Dogs adds, “Try not to over complicate your offering. Stick with now working longer hours and taking 30 |

more demanding when it comes to flavour, as well as becoming more receptive to exotic flavours. Robert elaborates, “Spice has long been popular with British palates, but is moving into different formats.”

do one thing really well,”

begins Monika

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Issue 47 August 2017

the basics, put a twist on it and make it ‘the best’.”

“Rollover has added to its range three gourmet sausages that fit all three of these criteria. A Meister, Bratwurst and a Kracker German Sausage.”

Putting thought and attention into your menu by carefully choosing ingredients is one way to ensure that your products stand out. Pidy offer an array of pastry products as an alternative to bread. Fabien elaborates, “As the global leader in readyto-fill pastry cases, Pidy manufactures a range of different products that offer a great alternative to standard carriers such as bread.”

“For a lighter yet authentic substitute, why not use one of the products from our choux range to ensure your menu really stands out? An Éclair filled with ham and rocket or Paris Brest with smoked salmon and cream cheese is the perfect ‘eat on the move’ savoury gourmet sandwich roll.”

Westlers have taken the gourmet hot dog concept to the next level, already offering an array of gourmet dogs which they have incorporated their new concept at Exeter based family attraction Crealy Park.

outlets can capitalise on this and make sure every visit is one to remember and will likely result in repeat visits,” “With customers expecting more and more from their dining experience beyond simply a meal, outlets can capitalise on this and make sure every visit is one to remember and will likely result in repeat visits,” explains Robert.

“We developed the concept of the “Hot Dog Highway”, a place where you can fill up for the road, complete with bespoke POS, which encourages customers to pick from a set gourmet menu or personalise their hot dog to suit their own taste.”

Robert adds “Elevating the humble hot dog into an enaging and fun street-food staple in this way allows Crealy Park to offer their customers something special that appeals to their target audience and allows them to have their dog, just how they like it.” Heather also notes the trend for ‘different styles of cuisine’ when it comes to grab and go choices, which will appeal to a broader range of customers.

She explains, “There are some classics that operators should be sure to include in 32 |

QuickBite August 2017

their snack menus such as burgers, sandwiches, subs and baguettes. Creating interesting fillings that are a little different from the usual choices, can be a great way for operators to make their grab and go choices a little more premium.”

Creating interesting fillings that are a little different from the usual choices, can be a great way for operators to make their grab and go choices a little more premium.”

“Menu options such as gourmet burgers, with extra decadent toppings for example will prove to be a popular choice.

The Menumaster Speed Combination Oven CR853 from Nisbets is perfect for preparing tempting hot snacks such as these as well as vegetarian options.”

Demand from cafes, restaurants and caterers to find new and interesting ways to communicate with their customers

has led to a high proportion of packaging being custom printed,” adds Becci Eplett, UK Marketing Manager of Global packaging specialists Huhtamaki.

“Choosing packaging such as Eatwell from Huhtamaki, which can be custom-printed, is a fantastic opportunity to build engagement with consumers, drive sales and generate (social media) publicity.”

“The opportunities for personalisation of packaging are extensive. Huhtamaki's high quality print capabilities enable the use of detailed and colourful bespoke design on cups and on food containers and a significant proportion of our customers capitalise fully on the opportunities that this presents for their brands.”

“Huhtamaki is witnessing an increasing demand for digitally capable and web-linked design. In response to this, we have recently launched a product called Adtone which enables a link between thermochromic (heat responsive) labelling on cups and the customer's or a third party’s web and digital content.”

She concludes; “Packaging which is manufactured responsibly, that is innovative and functionally efficient and that can be disposed of with minimal environmental impact has a very bright future.”

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“minimal environmental impact has a very bright future.”

BUSINESS PROFILE

Ma’Plucker Our exclusive interview with Brand Director, Michelle Moreno The Deep South has arrived in London, and with its clean and modern décor, Ma’Plucker is not your typical chicken shop.

Situated on the aptly named Beak Street (we see what you did there Ma’Plucker!) this fun-filled concept is a breath of fresh air and doesn’t take itself too seriously. In fact, their website sums up this brand perfectly, with humour aplenty, Ma’Plucker is providing a boost to the fast food market.

Offering an array of menu items, inspired

by America’s Southern states, they specialise in 3-way chicken. They also offer fully customisable gourmet burgers, consisting of a selection of chicken paired with American inspired sauces, from chilli to maple.

We speak to Michelle Moreno, Brand Director of Ma’Plucker.

35 | quickbitemagazine.co.uk

So how did it all begin?

We created the brand several years ago and a couple years before we found the right site.

We wanted to create a‘ ’

but the market was saturated with burger restaurants. We thought that there was a space in the market for a chicken concept, at the time there were many.

What experience do you have in the industry, what did you do before Ma’Plucker?

Location is paramount, so what made you choose yours?

Ma’Plucker is a very quirky and fun concept so we felt Soho is the best fit for our concept, well placed for a quick bite at lunch or an after work cocktail and dinner as well as weekend leisurely brunches.

BUTTERMILK

DIPPED

What is your favourite item on the menu and your biggest seller?

Our signature Buttermilk Dipped Chicken and Halloumi Bun with crisp lettuce and deliciously creamy Ma’s slaw.

The combination of fried chicken and halloumi is just irresistible.

The menu is designed for guests to build their own 3-way chicken, not only three types of chicken but also three accompaniments. Our biggest seller is the combination of our juicy and crispy buttermilk dipped chicken on a delicious maple waffle with some maple syrup drizzled on top of it.

CHICKEN HALLOUMI BUN

I have worked in restaurants from fast casual to upscale for the last 20 years. I have luckily been able to work in London, Europe, India and the Middle East and have often worked with American owners, so have a good understanding of different markets 36 |

QuickBite August 2017

CRISPY LETTUCE

Ma’s SLAW

What is the best customer feedback you have ever received?

What do you see changing in the fast causal/QSR industry?

It will become more stylish in brand, become wider in offering in niche offers and grow even more. I don’t think sector will at all slow down, it’ll just get more competitive and the market will demand quality.

This was from a southern American customer, so an expert in our type of food,

mentioning that it was absolutely the he ever had.

Coming from an American this was very pleasant feedback. He has since then turned into a very loyal customer which is the best feedback we could get.

Yes, we are introducing ‘Let’s do afternoon tea’ and the ‘Jack Daniels collaboration’

We have won the Observer Food Monthly Award in 2016, which we are very proud of.

What difficulties (if any) have you overcome?

The architecture in SoHo’s old buildings! You have to make modern businesses work in small and old buildings.

What plans do you have in terms of growth and what does the future hold?

We are looking to open a second site in London very soon. We would love to grow the Ma’Plucker brand, not just in London but in the Middle East also.

Currently we employ one General Managers, two Assistant Managers, three Front of House and five Back of House members. We are looking to expand our team with a second site opening soon!

37 | quickbitemagazine.co.uk

// Business Profile //

What new menu items have you introduced recently or are planning to release?

What is your biggest achievement so far?

Welcome to lunch! lunch! is back on 21-22 September at the new venue of ExCeL London.

Thanks to a 23% increase in stand space, the 10th anniversary edition of the UK’s favourite food-to-go show will also be its biggest yet.

A show where the customer experience comes first and which exhibitors and buyers look forward to…

D

escribed as one of the key events for the food-to-go industry, Lunch! events for the food-to-go industry, Lunch! provides cafés, sandwich bars, coffee shops, caterers, wholesalers and delis with the unique opportunity to network with industry colleagues. Over 350 exhibitors will make their way down to ExCeL London on the 2122nd September to meet the food-to-go sector’s biggest buyers from both the UK and abroad.

Here at QuickBite we have been proud supporters of Lunch since our inception and regard it as one of the unmissable trade shows of the year. With live events labelled as being more effective than television ads, the quickest selling trade show of the year really is a crucial event in the trade show calendar.

Last year senior buyers from Greggs, Costa Coffee and Debenhams descended on ExCeL and this year looks set to be even better as Lunch! celebrates its not to be missed 10th year anniversary show.

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Frequently cited as a ‘must attend’ for discovering innovative new ideas and concepts, lunch! may need little introduction to the sector it serves (over 6,200 buyers attended in 2016). It’s been called the “key event for our industry” by Pret’s Caroline Cromar, “extremely valuable” by Greggs’ CEO Roger Whiteside and his buying team, while for Tossed’s Angelina Harrisson it’s her “favourite show of the year”.

The show’s pivotal focus on promoting new innovations is key to its continuing success.

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. Since its launch in 2008, lunch! and its eclectic mix of exhibitors have been influencing ‘on the go’ menus across the UK (and beyond).

Now, for 2017, lunch! has already confirmed a record 335 exhibiting companies (it sold out over two months in advance) and exclusive Keynote interviews with Roger Whiteside, CEO of bakery and food-to-go

“I definitely see lunch! as a must attend for those working in the FOTG sector”

The line-up will also include senior representatives from Tesco Hospitality, Starbucks, Pret A Manger, Tim Hortons, and Harris & Hoole giving insights into their operational strategies. Plus, as in previous years, there will be essential foodto-go market updates from MCA, The NPD Group, CGA Peach, and IGD.

10th anniversary edition 2017 is not just a milestone year for lunch! but also the industry it serves. Foodto-go has never been more popular – and it’s market never bigger. It was recently valued (by MCA) at a hugely competitive £20.2bn (across all day parts). To put that in some context, in 2009 (just after the launch of lunch!) it was worth £14.9bn.

extended Start-up Zone featuring some of the industry’s newest suppliers, two Keynote theatres, and boast wider aisles to enable easier navigation around the busy show floor. All great news for attending buyers looking to source the next wave of bestsellers.

“The move to ExCeL has generated a lot of interest and enthusiasm from across the food-to-go sector – and will definitely help take the show to the next level,” says group event director Chris Brazier. “It’s given us a fantastic opportunity to fine-tune our popular show features and expand our seminar line-up, extend and modify the floorplan, and refresh the show’s look and feel – all whilst retaining the unique and lunch!’s new venue will accommodate vibrant atmosphere which makes lunch! so special. more innovative exhibitors than ever, an lunch! has certainly reflected that growth, while remaining faithful to its boutique marketplace beginnings.

Its eclectic exhibitor list (and 2017 is no exception) is renowned for its inspiring balance of promoting emerging start-ups and niche, speciality producers alongside some of the industry’s best known suppliers.

“It’s the destination show that our visitors love coming to – only bigger and better than ever for 2017!” he says.

Sandy Anderson, senior buyer – food at Elior, has attended the show since its launch at Old Billingsgate and is a big fan of its diverse range of cutting-edge exhibitors. He’s previously spoken at lunch! on the importance of innovative sourcing – outlining Elior’s strategy of engaging with small foodie businesses, run by young entrepreneurs, to source ‘quirky products that grab the attention of their guests’. “lunch! goes from strength to strength, with more and more innovative start up and established companies displaying their fantastic products,” says Anderson.

39 | quickbitemagazine.co.uk

// Lunch! Preview //

giant Greggs, Andrew Walker, chief executive of EAT, celebrity chef Theo Randall (hosted by The British Sandwich Association), and Paul Ettinger, business development director at Caffé Nero.

“It’s the ideal exhibition for buyers and developers to find new and exciting products to enhance their offers.

I wouldn’t miss it!”

“I definitely see lunch! as a must attend for those working in the FOTG sector,” agrees David Ross, head of category at Greggs. “We’ll be back [this] year and look forward to seeing how it grows and develops at ExCeL.” Key buyers and decision makers from AMT Coffee, Aramark, Bartlett Mitchell, BaxterStorey, BP, British Airways, Center Parcs, Coffee Republic, Compass Group, Costco Wholesale, EAT., Elior UK, En Route International, Eurostar International, Gate Gourmet, Greggs, ISS, John Lewis, Legoland Windsor, Lidl, McDonald's, Merlin Entertainment Group, P&O Ferries, Pret A Manger, Road Chef, Sainsbury's, ScotMid, Sodexo, SSP UK, Superdrug, Tesco, Waitrose, and WH Smith, plus, thousands of leading independent and multiple cafés, coffee shops and sandwich shops from across the UK, are preparing to attend.

A taste of what’s to come “Food-to-go is a critical driver of growth in the total Eating Out of Home market, as the UK demands more convenient food solutions. However consumers are increasingly demanding better quality, more interesting and wider choices, and will not accept cheap and boring,” says regular lunch speaker Simon Stenning, executive director at MCA. lunch!’s Innovation Challenge Gallery is always a good starting point to see a raft of new, “interesting and wider choices”.

Designed to promote the best food-to-go innovations over the last twelve months – it will showcase a record 70 entries for 2017.

Companies hoping their products will come away with a coveted ‘Gold Award’ include Europastry, Florette UK & Ireland, Food Attraction, Rustlers (Kepak Convenience Foods), Mr Lee's Pure Foods Co, Major International, The Tofurky Company, The Alan Nuttall Partnership, Coveris, Whitworths, Radnor Hills Mineral Water Company, Karma Cola, RAP, rexmartins, and Tri-star Packaging.

“Food-to-go is a critical driver of growth in the total Eating Out of Home market, as the UK demands more convenient food solutions.

Kreme, En Route International, Pret A Manger, and Elior UK. Of course innovation isn’t limited to just one area at lunch! – it’s down every aisle.

Other returning exhibitors – showcasing their latest NPD include Magrini, Adelie Foods, SFD, Impress Sandwiches, Natural Balance Foods, The Handmade Cake Company, Salty Dog Brands, Raynor Foods, Propercorn, The Food Doctor, Tideford Organic Foods, Country Choice, Rude Health, Honeybuns Bakery, Nestlé Water, Lucozade Ribena Suntory, Vita Coco, James White Drinks, Breckland Orchard, Fentimans, Pip Organic, UCC Coffee UK & Ireland, Rombouts Coffee, and Teapigs.

For the latest equipment, packaging, disposables, tableware, design, and technology concepts, check out Glen Dimplex, Rational UK, Roller Grill UK, Cornware UK, Kavis, Jenpak, Sabert Europe, Biopac UK, Packnwood UK, Benders Paper Cup Company, Orbis Tech Visitors are encouraged to vote for their EPoS Systems, and Datasym UK. favourite innovations on opening day.

As they’ll be the ones to decide the final While new names for 2017 – well shortlist of exhibitors who’ll go on to live over 100 in all – include Banana Joe pitch their products to this year’s expert Chips, Deliciously Ella, Zeo, Foodist, DJM judges, including top buyers from Starbucks, Food Solutions, The Protein Ice Cream Tossed, Small Batch Coffee Company, Krispy Company, The Real Olive Company, Seed 40 |

QuickBite August 2017

and Sage, Tuk-Tuk Food & Drinks, Ninkee, Spry Foods, Speciality Breads, The Mae Deli, Battle Oats, Little Moons, Zeus Packaging, Nibble Group, Thai Delicious, Livia’s Kitchen, Deli Lites Ireland, Zendegii Frill, Iraw Healthy Habits, The Cool Confectionery Company, Hasslacher's Hot Chocolate, Shibui Tea, Caffe Di Artisan, and Pelican Rouge Coffee Solutions.

“I found lunch! 2016 a hugely enjoyable show packed with exciting products and seminars. The 2017 show at ExCeL is going to be fantastic!” says Rory McEntee, head of retail marketing at Benugo.

To register for a free ticket to lunch!2017, please visit www.lunchshow.co.uk and quote priority code LUN46.

Essential info: Opening times – 10am to 5pm both days (last entry 4pm)

Dates – Thursday 21st and Friday 22nd September

Venue – ExCeL London Website – www.lunchshow.co.uk

Must see at lunch!

Radnor Hill’s new tetra prisma range offers juicy water and pure fruit juice options in 125ml, 200ml and 250ml cartons. Research shows that consumers prefer the prismatic shape to the standard tetra block as it is easier to hold, easy to carry and has more appeal overall.

The new packaging has a unique ergonomic shape which follows the curved palms of your hands and creates a secure and comfortable grip while you hold the package. The handy extendable straws are non-spill, making them perfect for younger consumers.

Visit www.radnorhills.co.uk for more information.

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// Lunch! Preview //

At this year’s lunch! exhibition Radnor Hills will be showcasing their new tetra pak range of soft drinks that are designed to address the healthy snacking trends for adults and children. All of their new options are completely preservative free and contain no added sugar.

Consumers from all life stages are moving towards smaller pack formats. Ease of use plays a key role to help sway preference amongst consumers.

STAND - F32

Benders Paper Cups is exhibiting at the lunch! Food to Go Exhibition, between 21st – 22nd September at ExCel in London.

Visit Benders on stand F32 to see their comprehensive range of insulated and single wall paper hot cups; the perfect solution for service of quality hot drinks. And showcasing their Twin Wall Parma Stock Cup, providing the discerning coffee drinker with a first class drinking experience combining a secure handhold and great insulation to ensure maximum enjoyment of heir hot drink.

All Benders paper cups are available in iconic stock designs or can be custom printed to develop branding or promotional messages.

Benders cups are manufactured exclusively in the UK and hold full PEFC chain of custody accreditation.

To browse our brochure, or for further information on Benders Paper Cups and its products, log on to http://www.benders. co.uk or speak to our team on 01978 855661.

The team from Glen Dimplex Professional Appliances will once again be returning to lunch!, the industry’s contemporary food to go show in 2017. Exhibiting on stand D51, visitors will be given the opportunity to see the range of British manufactured, Burco water boiling equipment.

Ideal for the grab-and-go sector, the Autofill boilers offer an almost continuous supply of hot water, while offering the latest in-built filtration and advances in temperature control.

The in-built, easy to change, filters are designed to remove limescale, protecting the appliance and delivering beverages with a better taste and clarity, while a touch-screen controller allows the operator to set the water temperature between 80-98°c, making the unit ideal for producing speciality tea and coffee drinks.

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QuickBite August 2017

STAND - D51

STAND - A41

teapigs is the UK’s leading super premium tea company and has a presence in over 35 countries. They have an unrivalled range of 32 real whole leaf teas and herbal infusions that come in their special tea “temples” – biodegradable mesh bags that gives the leaves room to infuse. They also offer a leading range of super power matcha and a range of functional “feel-good” teas.

// Lunch! Preview //

Their teas come in different formats to suite all business needs from foodservice to hospitality to retail. teapigs is a much loved brand; they’ve been voted “best brand in tea” 6 years running by independent retailers and their teas have won over 70 great taste awards.

Visit teapigs at - www.teapigs.co.uk

Mom’s Fabulous Hot Dogs specialises in high quality premium hot dogs made to our own recipes, using only prime cuts of meat traditionally smoked over kiln dried beechwood for a great rich flavour.

We’ve developed a fabulous range of authentic recipe, gourmet hot dogs with something to keep the whole family happy.

Choose from premium hot dogs such as, mean and meaty, the famous Mom’s Bad Boy™ , a huge mean and meaty dog big enough for the hungriest appetite, along with the mouth-watering Mom’s Original, and the Mom’s Fabulous Frankfurter, a traditional, fine textured, skinless hot dog that has been gently smoked over dried beechwood.

And fresh on the menu are the tantalising spicy Cajun Chicken; the best Halal hot dog on the market, the incredibly tasty Bacon’n’Cheese Hot Dog drives the hot dog revolution to a whole new level!

There’s always something new happening in the Mom’s kitchen!

Plus Mom’s Fabulous Hot Dogs offers brilliant, branded marketing support, Mom’s Classic Hot Dog, an all rounder custom designed free on loan equipment gourmet hot dog which is extra creamy to help you sell even more, and a range of and smoky in flavour. Also on the menu; our own fabulous sauces to top off our top Mom’s Junior Hot Dog, created especially hot dogs. for younger diners with a softer texture and Visit us at stand number D84 or visit our a tasty yet milder flavour, sized with the website at http://www.moms-uk.com/ smaller appetite in mind.

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H

Hailed as the most important meal of the day, eating habits surrounding the morning meal are changing, average spend is up from £7.31 in 2015 to £10.09 in 2016 and busy lifestyles are continuing to drive growth in this lucrative market.

owever despite the increase in average spend the frequency in which people are choosing to eat their breakfast out of home (OOH) is falling, leading to a significant drop in estimated spend from £76 million in 2015 to just £20 million in 2016, a loss of £56 million.

According to data collected by purchasing company Beacon, just 4% of people are choosing to eat breakfast OOH on a daily basis, compared to 11% in 2015. Therefore QSRs need to reconsider their breakfast options and encourage customers to eat out at this potentially profitable time of day.

Paul Connelly, Beacons Managing Director, said “These new figures show a behaviour change at breakfast, where consumers are spending more, but eating out less. This highlights the potential impact that inflationary pressures in the foodservice market are having on the hospitality industry.”

In fact, according to research from global information company The NPD Group, consumers have started to drop more expensive dinner occasions such as lunch, which is down nearly 3% in visit terms. However breakfast appears to be taking up the slack with faster growth

since the referendum than before.

NPD UK director of foodservice, Cyril Lavenant, said he expected breakfast to continue to grow faster than lunch, but not to the same extent. He explained “I think breakfast will still outpace lunch because it is cheaper.”

“Consumers are likely to cut back on their lunch spend given the current economic uncertainty, whereas breakfast is still affordable. The channel that is seeing the benefit of this trend is bakery because these outlets concentrate on these two dayparts.”

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// Breakfast //

A ST

// So how can this shortfall be rectified?

Busy lifestyles continue to drive breakfast out of home according to Phillipa Norton, OOH Marketing Manager, New York Bakery Company. She adds “However customers wishing to treat themselves is still the primary reason for OOH breakfast visits, in the first quarter of 2017.”

Additionally, global coffee chain Starbucks also upped their game, offering a greater selection of breakfast items to their already plentiful range. Salmon bagels and spinach and scrambled egg boxes offer luxurious ingredients to the consumer on the go.

“The next most common reason was its role as part of a regular routine or on a work based journey. This demonstrates how important it is that operators include affordable breakfast favourites as well as more indulgent breakfasts.”

Focusing on luxurious menu items is one way to encourage footfall in the morning.

Tom Noonan, Senior Brand Manager for DaVinci Gourmet, explains “Consumers are becoming increasingly discerning in their purchases so capitalising on the desire to try new flavours is important.

Consumers consistently report that they want to indulge, especially when OOH.”

Offering breakfast to go seems the most viable option for outlets; rejuvenating menus to cater for the time poor is becoming an industry standard.

QSRs and food-to-go outlets are upping the focus on breakfast. For example foodto-go bakery specialist Greggs, has seen an increase in profits of 7%, in part due to their breakfast offering. Costa (who have recently announced YoY profits of 8.7%) have also appreciated the significance of breakfasts ‘add on spend’, by offering a hot breakfast item for an additional £1.

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“Kantar research has shown that

60% of consumers

want to try new drinks every 60 days,

so operators should look to create a constantly changing menu to take advantage of this demand.”

Global fast food front-runner McDonalds has firmly established itself as a leader in quick, on-the-go breakfasts.

The creation of their ‘all day breakfast’ in the USA saw the fast food giant’s revenue and profits boosted during this year’s first quarter. Amid increasing competition from rivals and lowering grocery costs, the chain out-performed expectation and saw sales increase by 1.7% as they attempted to bolster economic concerns.

With the popularity of brunch occasions flourishing, the opportunities that lie in the extension of the breakfast period are huge. Operators that lengthen service times and adjust menu choices accordingly at this time of day could also see sales rise

// Healthy and ‘Free-From’ options Secondly, healthier choices and “There is a great opportunity for OOH an increase in foodies have meant that vendors to capitalise on this growing breakfast also needs to adapt to changing market and expand their breakfast diets and health concerns. An increasing offerings; number of outlets are incorporating a healthy option or free-from menu into their offerings and this seems to be going down of people stated that they well with consumers.

74%

content is now under the spotlight more than ever. Remaining at the top of health related news agendas, consumers are now educated in this field and reduced sugar options are now a staple for outlets wishing to appeal to those seeking healthy choices and critically, families with young children.

would eat out every two

// Breakfast //

Tom Mercer of MOMA foods explains weeks if more gluten-free “There has been a backlash against faddy diets more recently which used to options were available.” encourage skipping breakfast as a ‘health Also hitting the headlines are healthier benefit’. However, more nutritionists and public figures are speaking out about the alternatives such as avocado toast and ‘cloud’ bread. However temperamental benefits of eating breakfast.” their popularity may be, these unusual “We are also seeing more variety of choices show that consumers increasingly healthier and more balanced breakfast reach for trends to lead their choices, options that fit into our evermore hectic particularly if these choices are healthy ones. Outlets need to remain aware of lifestyles.” these faddy foods and be prepared to offer Kara Foodservice stress the growing need them, then subsequently drop them, when for vendors to offer a gluten free breakfast interest falls. option on their menu, especially with the However, traditional healthy options emergence of millennials as an influential demographic in this market. They state are still thriving. According to research by that millennials are a key customer at Mintel (2017) ‘plant-power’ is flourishing breakfast and with 40% of millennials now and vegetables are still seen as the avoiding gluten as a lifestyle choice, not just ultimate health food. Mintel say this a medical one, it is important for vendors to is predominantly because consumers recognise the growing need to offer gluten- are still finding it difficult to reach their recommended daily fruit and veg intake. free options.

Offering juices and smoothies is an easy Kara Marketing Manager, Jane Deegan way to provide nutrient dense breakfast options. explains “Research has shown that the catering industry is missing out on an With consumers flocking to try vegetable estimated based ‘detox’ juices and coconut water, 100 million there is evidence however that some fruit a year by not catering juices are losing their appeal. In part, this could be due to reports claiming some juices contain more sugar than fizzy drinks. In fact, according to the Brazilian Association of Citrus Exporters (CitrusBR) from 2012 to 2015 orange juice consumption did fall by 100 million litres while coconut water rose by 80 million. for people with coeliac disease; Of course, the new sugar Tax unveiled demand is high as it now affects 1 in 100 earlier this year has meant that sugar people in the UK.”

47 | quickbitemagazine.co.uk

// Beverages driving sales Not only are cold drinks pushing sales, hot beverages continue to be the driving force of this day part. Without a doubt hot beverage consumption, tea especially, is at its most frequent at breakfast. According to research by Tetley, this category contributed a huge 3.4 billion in OOH sales during 2016 with 42% of people choosing it as their favourite hot drink.

Tetley also found that 18% of all breakfast occasions involve tea, while its rival coffee has seen a 4% decline in consumption during this day part. Tea is a key source of revenue for operators and any breakfast or brunch menu would be incomplete without the correct range of teas on offer.

Senior Brand Manager for Tetley, Marshall Kingston commented “Insight shows that consumers are more likely to drink tea with breakfast than any other hot beverage. Catering to consumers’ needs in the morning period is essential to operators looking to capitalise on the growing breakfast market.”

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Issue 47 August 2017

“With 53% of consumers indicating they would spend more on a premium tea, operators should enhance their customer’s morning experience by offering a range of tea blends that stand apart from those they enjoy at home with exciting flavours and food pairings on the menu.”

With innovation in this category growing, hot and cold breakfast beverages are the perfect on-the-go breakfast item, great for encouraging increased spend at this daypart.

According to Tim Noonan of DaVinci Gourmet, teas biggest rival, coffee, is one of the biggest drink categories OOH and is driven mainly by consumers’ increasingly explorative tastes. He explains “Across the UK, many consumers want to enjoy coffee without its natural bitterness, especially younger people and as a result look for a sweeter taste.”

“Introducing the option of flavour combinations to a speciality beverage offer is essential for those operators looking to keep up with the trends.”

Research by Beacon indicated that 25% of people say speciality coffees were their favourite, and 15% said instant coffee topped their list. However with coffee prices seeing increases of up to 4.9% this year due to market instability, opportunities to innovate in the tea market are stronger than ever.

Paul Hodgson of Ringtons Beverages anticipates that the growth of tea and coffee will fuel the food to go sector.

He elaborates; “As we continue to pack more and more into the day, our busy lifestyles mean we are increasingly looking for convenient and time-saving ways to optimise our day. Food and drink on-thego is one trend we as a tea and coffee outof-home supplier are continuing to grow.”

“No breakfast is complete without a proper tea or coffee and we are seeing more and more clients offering take-away drinks in the morning which are sold by the cup or as part of a ‘meal deal’ i.e. as a food item such as a bacon roll and hot drink for a set price point.”

Q& Contributors Tom Noonan – Senior Brand Manager for Davinci Gourmet Becci Eplett – UK Marketing Manager, Huhtamaki UK Ltd Tom Mercer - Founder MOMA Foods Philippa Norton - Marketing Manager Out of Home New York Bakery Company Ltd Marshall Kingston - OOH Senior Brand Manager, Tetley Paul Hodgson - Ringtons Beverages

Jane Deegan - Marketing Manager, Kara Foodservice Adele Ward - Clipper Tea Brand Controller, Wessanen UK

What

is driving the growth in breakfast out-of-home?

“Both health and convenience play a big part in this, with ‘breakfast time’ being regularly cited as the busiest time of the day, especially for families with young children.” Explains Tom Mercer, founder of MOMA foods.

Tetley Brand Manager, Marshall Kingston adds “It is no secret that out of home breakfast and brunch sales are booming.”

He continues “The number of breakfast occasions have increased by 8.4% to 1.14 billion year-on-year, according to NPD Crest research growth shows no sign of decline with a rise of 31% in spend at breakfast OOH making the total value of the breakfast time occasion out of home £20.2bn.”

How

can businesses tap into the breakfast market and add value to their offering?

Becci Eplett, UK Marketing Manager, Huhtamaki UK, explains

“Breakfast has long been considered to be the most important meal of the day, and thanks to the ever increasing variety of food choices which are now available to suit this particular mealtime, it is certainly becoming more modern and appealing.”

“According to our commissioned independent consumer research into food to go consumption within the UK, almost three quarters of consumers (73%) buy food to go at least once a week and breakfast is one of the top meal occasions with nearly half of consumers (43%) opting to eat breakfast on the go.”

She concludes “Bakery items are still one of the most popular food choices with the consumers who stated that they buy breakfast ‘to go’ in the Huhtamaki research. In fact morning cakes and bakery items were the third most popular food type bought.”

Paul Hodgson of Ringtons Beverages believes the lucrative coffee market is booming “The coffee market has been growing steadily for the last few years.

As well as more people buying coffee for the cupboards at home, there has been a significant shift in the number of people enjoying coffee OOH. In turn, consumer tastes are also becoming more discerning which means food service providers have to be at the top of their game.”

He continues “With Brits now spending longer on their commute, out of home options are in high demand. Convenience is therefore key and reducing both the time needed for preparation and consumption are important consumer benefits.”

“Consumers’ healthy intentions are strongest at the start of the day, so health trends are particularly salient for the on the go breakfast market. The trend of reducing sugar consumption continues too, as well as an increasing focus on gut health which 49 | quickbitemagazine.co.uk

// Breakfast //

Ricky Flax - Managing Director, Italian Beverage Company

is making high fibre products like oat based breakfasts, key for future growth.”

Quality coffee is also a must have, he continues; “In terms of the breakfast hot drinks market, the best method to grow sales is to ensure you have a quality product on offer. After all, customers will vote with their feet and won’t return to a venue which serves a poor tea or coffee.

To ensure great tea or coffee is on offer, the most important factor is freshness.

Making sure you’re buying a fresh, well grown, prepared and packaged product will ensure quality and in turn keep customers loyal, so research into the best supplier with a proven track service record and quality products is essential.”

“Quick, easy to eat formats that are both healthy and filling are the best way to tap into the market.” Adds Tom. “People want a convenient option that will be nourishing, and leave them feeling satisfied for longer.”

“Also, providing options for different dietary requirement is key. Gluten free and plant based dairy alternative will help maximise incremental sales at breakfast time.”

“Once these needs are met, it is important to keep customers interested with monthly seasonal specials like new sandwich fillings and new carriers, such as the new Croll , a hybrid product from the New York bakery Co that’s a light pastry, like a croissant, presented in the convenient form of a roll. Croll is perfect for operators wanting to offer consumers something different for breakfast the go.”

“Good taste, value and fast service remain the most important factors for breakfast out of home year after year.”

Explains Philippa Norton, OOH Marketing Manager at the New York Bakery Company.

With tea remaining a constant in breakfast beverage choice Marshall believes operators should enhance their customers’ breakfast experience to encourage sales, by offering a range of tea blends that stand apart from those they enjoy at home.

He elaborates “Tetley’s envelope range includes blends bursting with natural and intense fruity flavours such as Tetley Green Tea with Mango, which provides a tropical taste explosion to awaken the senses.”

“With berry and lemon flavours being the most popular fruit varieties, the envelope range features a deeply fruity Raspberry and Pomegranate and a zesty Lemon and Ginger.”

Offers are also a great way to add value, as Paul explains; “Items which complement or complete a morning meal are always well received by consumers, so special offers which incorporate a food items such as a bacon roll and a hot drink for a set price tend to be a hit.”

“Offering value for money and a simple ‘pick and mix’ option of food and drink will keep customer numbers up,

What

-received and offers customers great value for money, as well as flexibility and convenience. In addition, operators achieve a great return on investment with take away coffee costing as little as 22p per are the latest breakfast cup.”

People are often very driven by the taste food trends? and quality of their tea according to Adele Ward, Brand Controller for Clipper Tea. She continues; “Traceability is a big priority for As discussed, beverages continue to drive consumers, with many favouring ethical sales when it comes to breakfast, as Paul brands that are transparent with how and elaborates “When it comes to hot drinks, where their products are made,” tradition still rules at breakfast time, and at Ringtons, we find a classic English Breakfast “As a company with a long history of tea, and a quality cappuccino or latte are ethical tea sourcing and fair trading, Clipper the most requested drinks first thing in the eas can help venues meet this demand.” morning.”

“We have also found that coupling a hot She continues; “The trend for healthier beverage with a food item is incredibly lifestyles is certainly affecting the tea popular, a breakfast roll or croissant with a market, which is reflected in the teas being hot drink for a fixed price is always welldrunk at breakfast time. Consumers are 50 |

QuickBite August 2017

make service quick for an operator and offer a good return.” becoming increasingly aware of how specialised teas can have a big health benefit.” “ Green teas for example give us a good dose of antioxidants and can have a positive impact on our metabolism, blood pressure and cholesterol levels, among other great benefits for our overall wellbeing.”

Luxurious menu items also continue to appeal to consumers, as Phillipa explains, “On the go breakfast formats continue to grow, with Subway and Starbucks both launching breakfasts featuring poached eggs to go earlier this year.”

“Offering breakfasts that work on the go and perform well if being delivered, will shape future development. Products that arrive in first class condition through third party delivery services are increasingly

sought after. Bagels are well suited to this particularly with younger consumers, as because their texture holds well even when well as a focus on gut health and core holding sauces and salad ingredients.” nutritional benefits, for example eating more fibre.”

MOMA have identified key breakfast trends MOMA also have noticed an interest in that continue to push this market forward. protein, which they identify as “growing Their research has found that convenient in traction, but still relatively niche.” ‘on-the-go’ formats continue to drive sales, Consumers are interested in learning about as does offering ‘Free-From’ menu items. the benefits of eating enough protein.

Tom explains “This is turning from a trend to mainstream with 54% of the population Companies such as The Italian Beverage buying a free from product in the last year Company have also noted this trend, and (Kantar).” offer an alternative to more traditional Ricky Flax, General Manager of “Gluten free has become options. the Italian Beverage Company explains; a mainstream trend with “Operators who can offer a healthy to the traditional fry-up are dairy free gaining traction alternative well placed to maximise the breakfast opportunity.” too,”

“Health conscious consumers in a morning rush often want something to enjoy on the run and opt for fruit based grab and go beverages. Our new ‘Add a scoop’ nutritional supplements inject a healthy boost to these breakfast time smoothies, shakes, lattes and yoghurts.”

“This feeds the clean eating trend and allows operators to cater for the growing number of consumers who routinely opt for nutrient packed food options as part of their daily diet.”

“Increasingly customers are looking for healthy and simple food options to go alongside a morning beverage,” agrees Paul.

“Diversifying food menus to include porridge, breakfast biscuits and fruit with a drink”

will increase versatility and meet market demand with minimal risk to an operator.”

In

terms of equipment what does a QSR/Food to go business need to have to ensure they can offer a breakfast menu?

Tom believes that even the most basic of outlets can offer a full and varied breakfast

menu, that will cater to the OOH market.

He explains “With lots of products being hand held and ready to eat (e.g. breakfast drinks and bars), even retail units with no food prep equipment can offer a limited range of breakfast products.”

“If hot water is available this opens up to more hot serve options like MOMA instant porridge products.”

“We are seeing a growing number of clients within the food services industry who are focusing on take away options,” begins Paul. “They are also installing selfservice bean-to-cup coffee machines which allow the customer to make premium quality and made-to-order coffees

including cappuccinos and lattes at the touch of a button.”

“Investment in high quality bean-to-cup machines can be high and maintenance costs need to be taken into account but convenience, optimising resource and longterm benefit often outweigh initial output.”

“Such facilities work particularly well at busy breakfast and lunch times and makes it easier for customers to ‘grab and go’, as they can be positioned virtually anywhere.

Staff time is optimised as producing drinks requires minimum staff involvement.”

51 | quickbitemagazine.co.uk

// Breakfast //

He concludes; “Similarly, more healthconscious meal-deals are very popular and such food can be coupled with decaf tea or coffee, or even fruit and herbal infusions such as camomile or peppermint which are popular due to being caffeine free and having associated health benefits.

“Good taste, value and fast service What

packaging solutions are available to allow operators to cater for the demand for breakfast onthe-go?

Huhtamaki,

global specialists in packaging for food and drink, establish that the primary objectives of all food packaging are to preserve and maintain the quality, taste and condition of the contents in a food-safe manner.

For over the counter service in bakeries, serving food in an open tray is convenient for customers buying ready-to-eat options that they can enjoy ‘on the go’. Huhtamaki offer ‘Taste’ trays which are suitable for hot and cold foods and have been developed very much with over the counter service in mind.

Becci explains “Our small, rectangular size is grease-proof lined, which makes it suitable for bakery items such as freshly baked croissants and other morning pastries. All sizes feature a scalloped design on one side and an easy grip base to help make eating on-the-go even more convenient.”

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“Operators within the fast food and QSR sector are constantly seeking innovation in packaging design with the objectives of improving functionality for an on-the-go society. There has been growing demand to innovate by ensuring all the materials are responsibly sourced and by looking to facilitate responsible disposal without compromising food safety.”

Demand from cafes, restaurants and caterers to find new and interesting ways to communicate with their customers has led to a high proportion of packaging being custom printed. Becci elaborates, “This enables brand logos or promotional messages to be prominently displayed on the packaging.

According to research from Huhtamaki;

75%

up to of consumers currently buy food-to-go in branded packaging.”

“Packaging which is manufactured responsibly, that is innovative and functionally efficient and that can be disposed of with minimal environmental impact has a very bright future.”

Considering consumers’ busy lifestyle is important when choosing packaging, as Marshall explains; “Catering to these

purchase opportunities is essential for operators looking to capitalise on the growing on the go market.”

“The Tetley on the go range has been specially developed for time-pressured and on the move customers, offering a complete solution for efficient takeaway tea service. On the Go cups reduce fuss, spillages and mess; some of the most common tea to go complaints.”

He concludes “The range prevents this as it includes branded cups with double walls for better insulation, sip-lids and drip-free drawstring tea bags – a complete solution for breakfast tea service.

Of course, with consumers now also looking for new ways to be environmentally responsible, offering product with a minimal environmental footprint is a great way to improve your food-to-go offerings. Becci explains “All Huhtamaki paper (hot, cold and vending) cups can be recycled (where appropriate facilities exist). Huhtamaki are a founding member of the Paper Cup Recovery and Recycling Group and are proud to be a member of the Simply Cups recycling scheme.”

“The Simply Cups scheme provides a collection and postal recycling service to aid Foodservice operators within the supply chain to support coffee cup recycling policies and improve environmental credentials.”

part of our own sales and we have certainly seen an increase in clients within the quick service restaurant market offering a wider range of breakfast options, a trend we think will only grow in prominence as the food service market diversifies as a whole.”

The breakfast occasion has now extended into brunch and this is an important market for operators to cater for, as Phillipa explains, “Whilst media messaging around the importance of breakfast and fuelling your body for the day ahead have played a part, more choice coupled with new and creative menu ideas are encouraging consumers to eat breakfast or brunch out.

“Brunch itself has become a social occasion and this too is driving growth.”

What

“Offering customers more choice and the ability to customise their breakfast is the key to success. If you look at cities like New York they’re not just offering one bagel with one or two fillings or toppings, customers can choose from numerous bagels and toppings including a variety of flavoured cream cheese and vegan cheese toppings.” He concludes; “We expect the use of She continues “Indian, South East Asian, trending health ingredients to continue, Lebanese and American takes on breakfast with the likes of are becoming more common. It’s also made superfood powders, breakfast more of a treat and an event helping to drive innovation on brunch healthy chocolate spread menus and attract more customers to the alternatives, plant-based breakfast occasion.”

“Operators need to experiment with new proteins and charcoal textures and flavours. For example our new Cheese bagels could help to inspire being ones to watch out new ideas for breakfast menus - try pairing

for.”

does the future hold for the breakfast sector?

In

terms of beverage consumption consumers are becoming savvier and more knowledgeable about how roast, origin, and growing conditions affects the end taste of a coffee. Ringtons expect this to result in an increase demand for more variety of coffee tastes. Paul explains “In a similar way to how people now know a lot more about wine, consumers are becoming coffee connoisseurs and the market needs to be prepared for this. At Ringtons we roast and pack all of our coffee in our own UK factory which allows us to control the full production and deliver fresh coffee to customers within weeks of it being roasted, which also offers greater flexibility to suit our audiences.”

“As a tea and coffee provider, breakfast-time hot drinks have always been a prominent 53 | quickbitemagazine.co.uk

// Breakfast //

“The fibres from our paper cups are extracted and converted into high quality pulp suitable for a variety of uses from luxury papers right through to robust packaging materials.”

toasted cheese bagels with Harissa ketchup, bacon and scrambled eggs for a different option that consumers will love.”

Tom can see healthy offerings continuing to open up new opportunities for operators, paving the way for change. “We have seen a resurgence of old favourites being used in innovative ways like nut butters being added to porridge, and yoghurt and oats being used to make overnight oats/Bircher muesli.”

FOOD SERVICE

TALKING TECH

Lolly

Launches new cloud based customer account module

Foster

Foster Regrigeration to launch industry first augmented reality app,

Europe’s leading commercial refrigeration manufacturer is launching an augmented reality smart phone app called innoeye.

Yoyo Wallet Yoyo Wallet has raised a further £12 million, following the success of its Caffe Nero partnership,

Yoyo Wallet, Europe’s fastest growing

mobile payment and customer engagement platform, has announced a £12 million Series B round, led by Horeca.

Eversys

Coffee innovator Matt Perger joins forces with Eversys,

Champion barista, Barista Hustle founder and coffee innovator, Matt Perger, is collaborating with Swiss coffee equipment company, Eversys.

Foster Refrigerator

F

oster Refrigerator to launch industry first augmented reality app Foster

Refrigerator, Europe’s leading commercial refrigeration manufacturer is launching an augmented reality smart phone app called innoeye. The app will allow users to see a realistic projection of Fosters +stayclear condenser, beamed straight to their smart phone.

Using the camera on the device, the app allows the user to direct it at a specified target, such as the inside cover of the Foster Refrigerator price list, which brings up a realistic projection of the +stayclear condenser onto the screen.

When the app is in progress, the user can view a 360 degree model of Foster’s award-winning +stayclear condenser, allowing them to see a detailed version of the product and its features, in an engaging and flexible way.

Roy Marsden, Product Manager at Foster Refrigerator says “Being the first in the refrigeration sector to launch an augmented reality app like innoeye is a great achievement for us as a company, and further cements our position as leading innovator in the industry.”

“The app has been designed to help our sales team and dealers in bringing to life the features of our products. They can see firsthand the effect that the technology can have on the performance of their equipment and ultimately their overall kitchen.”

“Having a tool like this to easily take to our customers allows us to show in detail the inner workings of our products “Having a tool like this to easily take to our customers allows us to show in detail the inner workings of our products and the technology behind them. It’s all done in a fresh and interesting way that we just wouldn’t be able to do by transporting a real-life model of the condenser to customers.”

The app allows the user to view a range of things, including product information and animations to get an in-depth look at the features and workings on the +stayclear condenser. The user can clearly see the condenser’s innovative ‘Aerofoil tube’ design, which drastically increases surface heat exchange, allowing greater airflow. This reduces stress on the compressor and extends the life of the refrigerator.

automatic manufacturer to make the breakthrough, with machines that provide coffee quality and steadfast consistency.”

Kamal Bengougam, Chief Commercial Officer, Eversys, says: “The partnership with Matt is a great fit – we share a philosophy of fantastic coffee.

His endorsement of our technology is confirmation of how we help baristas deliver the

Eversys

exceptional service customers want.

Yoyo Wallet

Y

oyo Wallet has raised a further £12 million following the success of its Caffe Nero partnership Yoyo

Wallet, Europe’s fastest growing mobile payment and customer engagement platform, has announced a £12 million Series B round, led by Horeca, with additional investment from Woodford Investment Management and Touchstone Innovations.

“We’re also delighted to be announcing our partnership at this month’s World of Coffee in Budapest, where super automatic machine manufacturers are being invited to exhibit for the very first time. It’s a sure signal from the industry of the high Yoyo allows retailers to provide their standing super automation now has.” customers with a branded mobile experience, whilst also customising their offee innovator Matt Eversys’ hotly anticipated new super offerings. For restaurants, this could Perger joins forces with automatic machine will be released later include order from table, pay from table, this year. The new machine is expected pre-ordering and pay at counter, all with Eversys to take super automation to the next level embedded rewards schemes. Helping of coffee making, further bridging the gap retailers know, influence and simplify traditional and super automatic their customer’s purchasing behaviours Champion barista, Barista Hustle between coffee machines. It will launch with full whilst providing an engaging customer founder and coffee innovator, Matt details at HOST, Milan in October 2017. experience.

Perger, is collaborating with Swiss coffee equipment company, Eversys, on its range Following the success of Caffè Nero’s of super automatic coffee machines. launch of a Yoyo mobile app across 640 stores in the UK, this latest round will Matt, who has consistently challenged the help the London-based company expand industry’s perception of the quality and partnerships with UK high-street retailers, capability of super-automatic equipment, further expand the consumer and retail will work closely with Eversys to launch its capabilities of its platform, and power its new machine later this year. He will also international expansion, with Europe as work with the Swiss-based team and its an initial target. customers worldwide to help them provide consistent quality in the cup and coffee “Yoyo is now delivering proven benefits to excellence across the board. a rapidly growing number of merchants and their customers in Universities, Matt says: “Eversys is right at the forefront Corporate Campuses and the High Street,” of coffee making tech, so I’m excited to be said Alain Falys, Co-Founder and CEO of working so closely with the team behind Yoyo Wallet. it. I’m a big believer in super automation freeing baristas to do what they do best “This new funding will allow us to provide – bringing the human touch to coffee the benefits of customer identification and making. I’m in this industry for the love mobile engagement to a wider array of of coffee, and Eversys’ technology is retailers. We could not have found a better raising the bar to deliver quality coffee for combination of Investors to support us everyone. through this next stage of growth.”

“Consumers are spending more than three “Only two years ago, I gave a talk at hours a day on their smartphones and 40% La Marzocco’s Out of the Box, where I buy more when subject to a personalised predicted that super automatic machines shopping experience. Yoyo provides all would one day provide an authentic retailers with an accessible way of tapping challenge to traditional machines. Fast into these behaviours.” forward to today, and Eversys is the super

C

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Lolly

L

aunches new cloud based customer account module Lolly,

Through back-office reporting functionality, the module can report on what customers are buying, where, how much and when. In addition, their balance can be managed with designated credit limits along with full account statements, and cards can be topped up The customer accounts module helps with pre-loaded values - enabling the hospitality specialists to add customers customer to go cashless. and synch their details in the cloud - a move away from the traditional practice Peter Moore, CEO of Lolly, said: "Our of keeping information on local PCs, with new customer accounts module is dated architecture, requiring internal simple and intuitive, and has been back-up routines and onerous data designed to provide enterprise customer management and loyalty at an affordable protection security measures. price - helping smaller hospitality New customers can be added on to the providers to truly build their customer module directly from the till or from base. the back office, using a range of data capture - postcode, email address etc. "Gone are the days of legacy systems A photograph can be stored against the which have the potential for customer account, for identity purposes, and card data loss. We want to support our clients swipes or other identity forms can be with the upcoming changes to General assigned to customers with a monetary Data Protection Regulations, and are credit – making service at busy times fully provisioning for this with the launch of Customer Accounts." even faster. the technology specialist for hospitality providers, has simplified the entire approach for managing customers and improving loyalty by launching new cloud-based customer accounts functionality.

Adventys

G

rande Cuisine makes light work of induction The

Adventys Lite 2500 from Grande Cuisine is a table-top, single-ring, portable induction unit, perfect for those tight on space, whilst also providing additional support to heavy-duty built-in equipment in a busy kitchen.

Ideal for temporary food stalls or pop-up ventures, the flexible unit runs off a 13 amp socket and can be interchanged with other units as needed. The stainless steel outer casing has a flush-fitted, wipe clean vitroceramic top and a touch control panel with six pre-set power settings.

audio and visual alarms and a power shut down mode.

Measuring just 280mm wide x 367mm deep x 78mm high, the induction unit can take a 230mm diameter pan and offers precise temperature control with an instant response for consistent results.

As with all induction units, it can be used to sear meat, braise, boil, and sautĂŠ, as well as for shallow frying, stir frying, cooking casseroles and even for melting chocolate.

The integrated 99-minute timer has both 57 | quickbitemagazine.co.uk

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EPOS & Till Systems

he Convenience King Much more than simply a way of accepting payments, Electronic Point of Sale (EPoS) systems have evolved significantly in the last few years, to provide not only financial accuracy and speed and efficiency but also analytical reports of consumer spending and stock management. These advantages will positively affect your bottom line in numerous ways, including but not limited to, boosting sales and your brand reputation.

Once only accessible to larger businesses an increasing number of smaller businesses are realising the benefits of advanced EPoS systems.

With mobile ordering set to become the ‘next big thing’, half of the battle has been won for smaller operators, as customers come ‘ready equipped’ with most of the tech necessary to take mobile payments already installed on their phones.

So, what should operators expect from the latest in EPoS technology? It is little surprise that fast-paced food service establishments require an equally speedy till and payment system in order to meet consumers’ demands.

The latest in EPoS technology offers speed and convenience. Customers don’t like to queue up when waiting for their food and QSR’s are increasingly signing up to solutions that cater to this. Table service and kiosks for example provide for scenarios where a customer wishes to take control of the service they receive. Not only does this please the customer but it also is beneficial to the operator as their staff can concentrate on other equally important things, such as cleanliness and food.

59 | quickbitemagazine.co.uk

// Epos //

T

Consumers adapt well to new technologies and expect to have access to the latest methods of payment all of the time. From advances in mobile payments to the surge in popularity of contactless, consumers demand the latest tech whether they are dining out at their favourite restaurant or picking up a coffee and a bagel in their local delicatessen.

In fact, buyer expectation is driving innovation both online and offline, therefore businesses need to ‘move with the times or risk losing customer loyalty’. According to Sage Pay, 90% of consumers say it’s important for businesses to offer a diverse range of payment methods. What’s more, 58% claim they would be ‘more likely to shop somewhere that offered them multiple ways to pay.’ Therefore accepting both cash and card payments from your customer is vital and if bills can also be reconciled with a quick ‘tap’ of a contactless card, then all the better for the consumer.

Drivers of Change:

The rise of the cashless payment Sage Pay also say that cash is becoming an ‘increasing headache’ for merchants, as dealing with it carries many hidden costs including storing it securely and having to transport and then bank it. They found that a quarter of organisations say they ‘have been the target of cash theft by a member of staff’, while 34% admit to losing cash due to human error and 56% say they spend up to an hour or more counting and transporting cash to the bank each week.

“Already more than half of UK shoppers payments report, the fast paced nature of QSRs and food-to-go outlets mean that for say they’d happily leave their wallet at home a consumer, payment methods on offer can and pay for everything on their smartphone be a ‘deciding factor in where consumers instead.”

In fact, Sage Pay research also found spend their money’. that 85% of consumers think that a diverse Frost elaborates; “UK consumer card range of payment methods makes a spending overtook cash for the first time company appear modern and progressive, last year, and our own research has found a ‘with contactless payments, online wallets quarter of UK consumers avoid shops that and mobile payment technology like don’t take cards, while 30% say they only Apple Pay most likely to make the right impression.’ use cash if absolutely necessary.”

Frost commented; According to payments processor Worldpay, which handles 40% of all card “Contactless cards have paved the way for transactions in the UK, ‘spending on all rapid adoption of mobile payment systems, forms of contactless systems now accounts driving investment in infrastructure and for 28% of all non-cash transactions familiarity among consumers. Today one in in the UK, with total spend exceeding five of us will use the technology at least £10bn for the year in 2016.’ In December once a day, rising to a third of people in alone, Worldpay processed over £1.5bn London. But as people get more used to in contactless payments with shoppers paying for goods on their smartphone, spending an average of £10.39 per mobile’s ability to bridge more effectively transaction. across online and offline retail channels According to James Frost, CMO, will increasingly threaten the future of the Worldpay UK, who commented in a recent traditional payment card.”

“For today’s digitally driven shoppers, cash has become a relic.”

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Q&A Contributors -

Victoria Hatch – Managing Director – mmmLUNCH Peter Moore - Chief Executive Officer - Lolly

It’s easy to see why that’s the case, as innovations like contactless and Tejal Patel mobile payments continue to raise the - Marketing and Communications bar in terms of speed, simplicity and Manager - 3R Telecom convenience.

For consumers, being able to pay by Steven Rolfe which ever method they choose is a -Managing Director - pointOne EPos minimum requirement of what it means to be a modern retailer.”

Ben Elliott - Head of Sales -Nobly Point of Sale Tony Franklin - Sales Director - Orbis Tech

“The latest industry statistics show that QSRs are the fastest growing sector in the hospitality industry,” begins Steven Rolfe, Managing Director of pointOne EPoS. “For restaurants owners who want to stay ahead of the game, an effective EPoS solution is paramount to gaining not just a competitive edge, but also maintaining and growing profit margins.”

“Today, EPoS solutions are not just focused around cash and payment processing. Many QSRs recognise this fact and are now building their entire operation around their EPoS solution.”

Peter Moore, Chief Executive Officer of Lolly EpoS agrees that the food to go environment is all about speed. He explains “People want to be served as quickly and efficiently as possible, and having the right system that can support speed will help to attract customers and keep them coming back.”

Tejal concurs; “We believe that anything that helps a business to bring together a smooth and speedy transaction process is

// Epos //

Richard Goodall – Vice President – NCR Hospitality

Why is having an effective EPoS system essential for food-to-go/quick service restaurant businesses?

the key to providing your customers with a great experience and improves employee productivity,” “With speed and efficiency in EPoS, your employees can spend time doing things that will benefit the business and spend time on looking after your customers rather than on the payment process i.e. integrating credit and debit card payments.”

Ben Elliott, Head of Sales, Nobly Point of Sales agrees “For this to be made possible, an effective EPoS system like Nobly POS is necessary. Nobly can help you burn through queues in rush hour quickly but efficiently.

It helps you gain the insight you need to increase the average spend per head while allowing you to reward your loyal customers to ensure that they keep buying their daily dose of caffeine from you.”

“It is essential to provide customers with quick and integrated payment experiences. Apps and mobile phones are offering us new and exciting ways we can pay quickly and conveniently. In 2015 card spending overtook cash for the first time and the industry is seeing a stark increase in customers avoiding retail outlets that don’t offer card payments.”

stark increase in customers avoiding retail outlets that don’t offer card payments.”

Tony Franklin, sales director at Orbis Tech adds, “There is little margin for error, and therefore an EPoS system

that can provide the necessary speed, whilst ensuring the accuracy of taking and fulfilling orders is maintained, is significantly beneficial to quick service and food-to-go operators, as well as their staff” He concludes, “Of course, keeping costs under control is also imperative for operators, and within the fast paced environment of a qquick service or foodto-go outlet it is all too easy to accrue unnecessary wastage or other unwanted expenditures. With advanced stock managing and reporting tools often built in, an effective EPos solution can help to keep these costs under control, whilst providing operators with the needed tools to track and eliminate wastage wherever possible.”

Operational effectiveness is absolutely mission critical for all and any business operating in the food to go industry, according to Victoria Hatch, Managing Director, mmmLUNCH. She explains “Effective systems minimise waiting time, which (in turn) increases customer satisfaction. It also makes a difference to a business’s bottom line.

Making sure you're serving as many as people as possible, without compromising your quality of service, means you can serve more people. It's simple maths.”

She continues “Advances in technology and software are an obvious way to do this. For the food to go industry and quick service restaurants, speed and convenience can be critical driving considerations when it comes to where consumers choose to spend their money.”

What are the advantages of using EPoS technology?

EPoS is known for its ability to speed up all the areas of the business and streamlining a number of processes.”

Begins Ben.

So using EPoS technology allows the users to focus on other offline areas that may require their attention.”

Remaining at the forefront of advances in technology is vital for any business competing in the saturated food service market, as Steven elaborates. “A modern EPoS system designed to meet the specific needs of your business is now an essential component for improving footfall, reducing queues, tightening stock control, managing staff and maximising profit margins.”

“QSRs who do not implement this technology will struggle to compete as new innovations such as self-service, and advancements in order management applications are set to dominate the 62 |

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industry in the years to come.”

“An effective system should also offer further cloud based back-office support that can be accessed from anywhere,” adds Peter. “This will help the food to go specialist to reconcile, as well as understand trends such as wastage - anything that directly impacts their bottom line.”

“Having the relevant information in realtime means they can see what is really going on in their business, and therefore adapt accordingly.” mmmLUNCH recognise the advantages of Mobile Point of Sale (MPoS) and therefore consider all of the latest introductions of payment technologies when developing their software. Victoria explains “For example, we just started looking at software

that allows users of mmmLUNCH to pay for their food using just their mobile phone contract or available phone credit without the need for a debit card or even a bank account,” “At the busy lunchtime period, speed is of the essence. The quicker a transaction is completed, the more customers you’re able to serve.”

W

hat should foodto-go/quick service restaurant owners look out for when buying new EPoS or till equipment?

According to Sage Pay, a common challenge facing those in this industry is how not to make the payment process an obstacle to good service. Simplicity in payments is key, so the process becomes seamless and staff can focus instead on food and ambience.

So with simplicity in mind what are the most important things operators should consider when choosing an EPoS system?

improve their business efficiently and help boost profits including stable hardware, round the support services and cloud back up-systems.”

“A system that is simple and intuitive,” adds Peter. “Given the high staff turnover rates within the hospitality environment, it is vital to have technology in place that can be up and running quickly and effectively.

Equally, there shouldn’t be any Tejal explains “There are hidden costs, for example when many things owners of food-to- it comes to an upgrade.” go and quick service restaurants should look out for to help

stable hardware, round the clock support services and Cloud back-up systems.”

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“Food to go specialists should treat their EPoS provider as a partner, who will work hard to support the business and its potential growth. Look out for a solution that is hosted in the cloud. They give access to vital performance statistics in real-time and automate some other time consuming activities like stock control.”

He concludes “Even support tasks, like swapping out equipment, is more efficient as it removes the need and the cost of an on-site engineer. Paying a premium for the service will undoubtedly reap return - the cheapest option is likely to result in a basic system with limited functionality.”

Victoria agrees “As Director of mmmLUNCH, it is my duty to this industry to recommend, support and encourage business owners to consider the benefits of MPoS. The benefits of how much the technological advances of recent years can be advantageous to the businesses operating within this industry are endless.”

“MPoS reduces queues, increases sales, maximises customer experience and improves customer satisfaction by offering them the freedom to order and pay for their lunch anywhere at any time. This is beneficial to both the retailer and their customers as technology and software, like mmmLUNCH, is easy to use and simple to integrate as it is a low cost, hassle free solution that requires no additional technology.”

“When making a choice you should recognise that not all EPoS solutions are the same,” advises Steven.

“Investing in the right solution that matches businesses requirements and grows with you will deliver maximum benefits.”

“These include faster processing of customers, therefore shorter queues and more footfall, more control in the business with sophisticated real-time management reporting and remote access. Also robust staff management scheduling and increased margins as well as better management of costs with intelligent stock control. Some EPoS solutions also give you the ability to introduce new innovations such as online ordering, kitchen screens and smart phone applications.”

Ben concludes “Purchase a system that is built for QSR. Too many EPoS systems try and do everything and this causes slow, clunky, unfit systems.

W

hat support is available to businesses who use EPos & till technology?

“Nobly POS provides its customers with all the support, right from assisting with their switchover and setting everything up for the business, to guiding and helping them with any issues they face throughout their journey with us via live chat and phone support.” Explains Ben.

receive depends on the level of system you choose and a good EPoS provider will recognise your changing needs, as Peter maintains. “If we see a client not using the system as effectively as they could, then we intervene and offer to provide further support and training, if they need it.”

He continues, “If your printer stops printing or your cash doesn’t open, when you have a queue out of the door, you want somebody on the other end of the phone who can resolve it instantly - you don’t have time to wait”

“At mmmLUNCH, we personally onboard all of our clients to the Vendor Management Platform,” Victoria clarifies.

“We provide a full knowledge base of FAQs and video tutorials and there is always a member of the team available.

All good technology and software companies will be the same.”

Like all services the support you

What are the latest trends in terms of EPoS and till technology?

The biggest trend is integration according to Peter.

He elaborates, “Technology companies are creating seamless offerings at the PoS, which includes reporting, customer relationship management (CRM), loyalty, supplier

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management and finance.”

“It’s about managing multiple applications on one platform in order to help hospitality providers offer the best service in a competitive marketplace.”

Also essential is the ability to integrate new technologies, as Richard elaborates, “The ability to integrate new technologies is essential. We no longer call it ‘point of sale’ rather a ‘platform of sale’ with the ability to easily integrate and rapidly deploy new technology.”

being able to integrate with the EPoS system is critical.”

Steven agrees and believes that incorporating these self-service and cashless technologies into your business is vital.

“These new technologies integrated with new payment methods such as Apple Pay, will enhance the customer experience and change the way in which QSRs manage their business.”

EPoS is one area that is constantly evolving and some experts predict it will only be a matter of time before traditional systems become redundant in some retail sectors. For example in some situations current systems won’t be much use in situations where customers expect to be able to buy anywhere and want intervention from assistants only when needed.

Operators looking for ways to streamline their service can look to a good EPoS provider to manage and simplify the day to day running of their business, maintaining a positive experience for their customers.

But how do our experts see technology evolving in order to keep up to date with the expectations of consumers in this fast paced industry?

“Future developments are going to be digital for example, online ordering and mobile payments. (Not forgetting) the likes of Deliveroo and Uber EATS etc.” explains Richard.

// Epos //

“Kiosks, online ordering, mobile payments are all increasingly popular within quick service, but what restaurants don’t want is significant capital investment every time its customers embrace a new way of paying, ordering or engaging. Importantly for this sector, such technologies help to further improve speed of service, but

What future developments can we expect in this market?

“At the centre of all this is the POS system, enabling all orders to be captured and processed while giving the customer that consistent experience across whichever channel they choose to use.”

According to a 2016 ICM survey, mobile has had a huge impact on how we buy. Throughout the UK, almost a third (29%) of consumers say they have bought products or services on their mobile phone. Unsurprisingly, this is even more pronounced in the younger generations; a half (49%) of under 44 year olds have bought on their mobile.

“From how you order a coffee, to the way you pay for a round, consumer habits are changing.” Adds Ben. “It’s probably way past due that you choose to upgrade to a future proof EPoS solution that will enable you to ride the ever evolving technology wave in the hospitality industry.”

“Nobly Point of Sale is the highest rated hospitality EPoS system in the UK with a 5-star score on TrustPilot.”

58 % of under 44 years olds have bought on their food on their

mobile

Victoria explains “With mobile users making more peer-to-peer payments between friends (using services such as PayPal, and with peer-to-peer Apple Pay coming in the upcoming iOS 11 update due in the autumn) users are expecting electronic payments to also be as quick and integrated into the shopping flow as they are between friends,” “Your customer doesn’t expect to have to provide their payment details for every transaction you make with them. If they can’t complete the transaction with a single tap, they’ll come away frustrated.

Significant increase in customers adopting Mobile Point of Sale means that this is the single biggest growing tech trend to consider over the next 12 months,” Victoria concludes, “The use of both NFC and digital wallets are both set to carry on increasing. Apple Pay and Android Pay are monumental in this growth, as to be expected. We feel passionately that business owners should adopt new payment technology as a priority so that outdated payment systems or processes are not harming their business.”

“As payment technologies develop, and as we continue to see a rise in customers utilising mobile and contactless payment more and more, we can also expect to see biometric security rise in popularity,” begins Tony. “Already an established form of identification within schools and universities, biometric security is more accurate and secure than ever before, providing peace of mind along with unrivalled speed and ease.”

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“We can also expect to see an increased focus on personalisation at the point of purchase. The use of promotional signage is already popular, for instance, and it is entirely possible to further personalise offers to the specific customer as they pay for goods.”

“With many customers using loyalty cards and with biometrics becoming more popular, outlets would be able to take advantage of custom offers or promotions that trigger as a person swipes their card or registers their fingerprint. The possibilites here are limited only by the imagination of the operator.”

“The sector is evolving constantly,” summarises Peter.

“I firmly believe we’ll see a huge rise in the adoption of mobile wallets. We live in a mobile and cashless society and wallets support this well,” “Also, I don’t think it will be too long before food to go specialists use holograms to help support service. Times are changing...”

We live in a mobile and cashless society and wallets support this well,”

Contracts of Employment: Employers are legally required to set out in writing the basic terms of their employee’s employment if the individual will be employed for more than one month.

This is commonly known as a “statement of employment particulars” or a “section 1 statement” (as this requirement is set out in section 1 of the Employment Rights Act 1996).

When must the statement be given?

• pensions and pension schemes; • length of notice to terminate the employment; • where employment is not permanent, the period the employment is expected to Such statement must usually be given continue or the expiry date if a fixed term to the employee within two months of the contract; start date of their employment.

• collective agreements; • whether there is a requirement to work abroad for more than one month (and if What terms should be there is, various other terms must also be included? set out); • disciplinary rules and procedure as The following particulars should be set well as the person and method by which the employee should apply if they are out in a single document: dissatisfied with a disciplinary decision; • names of employer and employee; and • date when employment began; • the person to apply to and manner of • date on which the employee’s period of application should the employee have a continuous employment began; grievance.

• scale, rate or method of calculating remuneration; What happens if the terms • intervals at which remuneration is paid; change?

• hours of work; • holiday entitlement (including whether If there are changes to any of the terms, entitled to public holidays) and holiday the employer must provide the affected pay; employee with a statement containing • job title or description of work; and details of such amendments as early as • place(s) of work. possible and in any event usually within Additionally, the following information one month of the change. must be provided to the employee (although some of it can be by reference to a reasonably accessible document for What happens if an the detail, for example a staff handbook or employer does not comply collective agreement): • terms relating to incapacity and sick with this? pay;

An employee who has not received such 68 |

QuickBite August 2017

a statement may bring a complaint to an Employment Tribunal. The Tribunal has the power to amend, substitute and even imply terms, meaning an employer can get stuck with an unfavourable term.

Additionally, if an employee successfully brings a substantive employment claim (say for unfair dismissal, discrimination or the like), the Tribunal may award additional compensation of 2 or 4 weeks’ pay (capped at the statutory maximum, currently £489 per week).

So is the above statement really enough?

Will you pay Inheritance Tax?

Whilst the employer will be legally compliant, it is often commercially Peter Watters, Director at essential for additional contractual terms McPhersons Chartered Accountants to also be included. What to include will depend on the type of work and role of the employee in question. It might be What reliefs are there? advisable to include the right to make a payment in lieu of notice or add provisions From 6 April 2017, there will be a new so that garden leave can be imposed or ‘main residence transferable nil-rate band’, even wording to ensure a full assignment which is the family home allowance. This of intellectual property rights. will apply when a main residence is passed At the very least, it will normally on to a direct descendant. This new main be sensible to include confidentiality residence transferable nil-rate band will obligations to ensure that the employee work alongside the existing IHT nil-rate is prohibited from disclosing sensitive band which is currently £325,000.

clutches of IHT, provided those making the gift survive at least seven years from the date of the gift.

Trusts

You can transfer some of your wealth to a family member but still remain in control; Trusts can sometimes help you to eliminate unnecessary tax charges, enabling the maximum possible part of your family’s wealth to be preserved.

It will operate in the same way as the Wills current nil-rate band, any unused main Ensure you have an up-to-date Will in residence transferable nil-rate band will place, so as to leave your family with the be transferred to a surviving spouse or maximum assets and at the least tax cost. registered civil partner. A property not used as a residence of the deceased, such as a buy-to-let property, will not qualify but Gifts Making gifts, especially those to charities second homes would. can be highly effective in potentially The allowance will initially be set at reducing an IHT charge on death.

The above suggestions are far from £100,000 in 2017/18, increasing to exhaustive as each case will need to be £125,000 in 2018/19, £150,000 in 2019/20 Business and Corporate assessed on its own facts. and up to £175,000 in 2020/21; thereafter it will increase each year in line with structures Katee Dias inflation. If a person was to inherit from If you own a business, consider the Senior Solicitor their spouse, then it is possible therefore structure of your business when planning Employment Team that by 2020/21, this individual will have your affairs. Changing the structure Goodman Derrick LLP their own nil-rate band of £325,000 as well of a business can have significant tax kdias@gdlaw.co.uk as a main residence transferable nil-rate implications. band of £175,000 in respect of their main residence, plus a nil-rate band of £325,000 Exemptions inherited from their spouse and a main The management, for IHT purposes, is residence transferable nil-rate band of more positive for some assets than others. £175,000 inherited from their spouse. This Business assets and shares in unquoted is how the government achieves its much companies, works of art and agricultural land, for instance, all benefit from special advertised total of £1 million. concessions which may help in passing on Anyone planning IHT should remember your estate with less IHT to pay. that the current nil-rate band of £325,000 is set to remain until 2020/21. There is Tax after death also going to be a tapered withdrawal of the Without careful financial planning, HM main residence transferable nil-rate band Revenue & Customs could become the for estates worth more than £2 million. largest beneficiary of your estate following The proposed changes Inheritance tax is your death, this is the single main reason very emotive, many see it as a tax being why you should obtain professional taken on tax already paid. The current rate financial advice to ensure your needs are of IHT payable is 40% on property, money fully considered. and possessions above the nil-rate band.

The rate may be reduced to 36% if 10% Many people can avoid paying inheritance or more of the estate is left to charity. It’s tax by good early planning. Inheritance Tax vitally important to ensure that your affairs (IHT) is payable by those who, for the most are structured in the most tax-efficient way part, could have avoided paying it on all possible. of their estate. With good financial advice you can ensure your estate will go to your loved ones with the minimum amount of IHT payable to the government. Speak to McPhersons tax department for more Lifetime Gifts Lifetime gifts to individuals are Exempt information. 01424 730000 or email info@ mcphersons.co.uk.

Transfers (PETs) and fall outside the Here are 7 areas to consider.

69 | quickbitemagazine.co.uk

// Legal & Accountancy //

information such as supplier details, price lists and marketing strategies. It might even be desirable to add post-termination restrictions in an attempt to limit the activities of the employee following termination of their employment, especially if they are a senior employee that will have close relationships with valuable business contacts.

PROPERTY

PROPERTY

Our property pages highlight businesses for sale, nationwide!

Well regarded character cafe and restaurant, trading on a daytime only basis 5 days a week Presented to an extremely high standard throughout Price: £90,000

Silvers Pantry is based at Prockters Farm at West Monkton, just outside Taunton. Prockters Farm is a working farm and a number of the outbuildings have been converted to create retail shops and office space. West Monkton is a highly favoured village located on the north eastern outskirts of Taunton within 3 miles of Junction 25 of the M5 motorway.

The ground floor premises are held on a sub-lease within a character converted farm building and have been purposely fitted and equipped. They are presented to a high standard in keeping with the character surroundings.

The premises briefly comprise:- Main Cafe and Restaurant Area comfortably seating 40 customers with high ceilings, exposed wooden timbers, and a feature woodburning stove; Al Fresco Seating for up to 30 customers; Customer Servery; open plan theatre style Catering Kitchen Area; Separate Preparation Kitchen/Store Room and Free Parking in two areas for up to 20 vehicles.

Silvers Pantry is a well established and extremely well regarded unlicensed cafe and restaurant which trades on a daytime only basis, 5 days a week. The business boasts excellent levels of regular year

Licensed French Creperie & Coffee shop, amidst fashionable shopping thoroughfare, coastal resort of Southsea, Hants.

Price: Lease available at £11,400 p.a.x - £45,000 + S.A.V.

Character property, tastefully decorated with a wealth of wooden display shelving. Retailing a few Delicatessen lines with both Full-On & Off Licences.

Ground floor seats 20, first floor seats 12 & Roof Top Patio seats 8. Service counter with Espresso & 2 Krampouz Crêpe makers.

Rear Prep Kitchen. Open short hours – closing at 4.30 pm. Scope for evening opening. T/O £1,200 pw. New 15 Year Lease available at £11,400 p.a.x - £45,000 + S.A.V. For more details contact Andrew Greenwood Business Transfer www.andrewgreenwood. com 70 |

QuickBite August 2017

round trade amongst other complementary retailers and businesses. An overview of the business can be found on their website www.willowsofsomerset.co.uk.

Our client has owned and run the business for over 3 years and there is undoubted potential to increase the current trade levels by increase the current opening hours. The sale of Silvers Pantry represents a unique opportunity to purchase a well established and extremely well regarded business which is currently No 1 on TripAdvisor (July 2017) and which offers excellent levels of trade, impressive profits and genuine potential to increase all aspects of the trade still further.

The business opportunity is on the market for £90,000. Full property details are available from the website www. stonesmith.co.uk and viewings arranged by calling 01392 201262.

PROPERTY

Under 160k

Licensed Cafe Bar for sale,

Didsbury Village, Greater Manchester

Immense potential to increase sales via events &

marketing campaign. Deceptively spacious premises with circa 35+ covers, plus alfresco seating.

Price: £159,950+sav Leasehold Details: www.sovereignbt.co.uk £545k

Deceptively spacious character inn, Somerset

Landmark detached inn with camping field and 5 quality en-suite letting bedrooms.

Price: £545,000 Details: www.stonesmith.co.uk Sold

Attractive cornish coastal inn, North Cornwall

Set in a stunning coatal position in North

Cornwall, within 30 minutes of the popular towns of Bude and Bideford.

Price: Sold off at an guide price of £115k Details: www.stonesmith.co.uk Sold

Profitable cafe/coffee shop South Devon

Profitable and well regarded cafe/coffee shop, is located in a prominent trading position.

Price: Sold off at an asking price of £95,950 Details: www.stonesmith.co.uk

£115k

£30k

Lock-up coffee shop/tea room Romsey, Hampshire

Lock-up licensed Italian restuarant Nr Waterlooville, Hants

Character listed building has traditional

Established approx 18 years, having a long

Price: £30,000 +sav Details: www.andrewgreenwood.com

Price: £115,000 +sav Details: www.andrewgreenwood.com

single frontage & is pleasantly decorated.

eye-catching frontage.

71 | quickbitemagazine.co.uk

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

The Yorkshire Crisp Company, wellknown for its unique, re-sealable drums of Yorkshire Crisps and Yorkshire Popcorn, has introduced an exciting new addition to its range of gourmet snacks.

Founder of The Real Basmati Rice Co. and now The Real Coffee Bean Co., Shahid Mehdi, along with friends and partners Christopher Birdseye and Mustafa Razack, aims to do for coffee what he has done for rice; share the passion of the farmers he works with and use natural, age traditional methods of farming that have been passed down from generation to generation, to yield a superior tasting coffee.

The Real Coffee Bean Co. works with farmers from small holding farms as well as cooperatives, all of whom share the same philosophy centered around using less machinery in favour of more manual labour to harvest the coffee beans. By doing this they help create jobs in the

Prewett’s

great ‘family favourites’ range of ‘gorgeously gluten free’ biscuits is now even better with new eye-catching packaging that highlights their superb taste and quality.

As well as the new design, the packaging also features key information in eight different languages as the Prewett’s range moves into the European market for the first time.

The biscuits in the Prewett’s ‘family favourites range’ are Milk Chocolate 72 |

QuickBite August 2017

local community and are kinder to the environment.

Once harvested, the coffee beans are sun-dried (instead of machine dried which is commonplace) in order to bring out the natural flavour and individual taste characteristics of the bean.

Co-Founder Shahid Mehdi commented “Like with our rice, our new Fairtrade coffee business is centered around sustainability, obsessive care, dedication and passion,” “We are proud to introduce three flavours of coffee: Brazilian, Colombian and our own House Blend which brings you the best of Brazil, with Central America and Ethiopia (Sidamo) added to the mix.”

Digestives, Digestives and Jammy Wheels.

David Wood, Business Improvement Director for Northumbrian Fine Foods, who own the Prewett’s brand, said: “We are delighted with our new packaging design, which offers a bright and eyecatching new look. The family favourites range also features a new improved recipe for our milk chocolate digestives.

“We are now looking to expand the brand into European retail outlets and the different language information on the packs will aid that process.”

Titbits Gourmet Bites – described as ‘little pieces of perfection’ - are delicious, lightly- baked bite-size biscuits made from mature cheddar cheese and finest oats.

They are perfect for sharing over a glass of wine or great for popping in a picnic hamper.

Said Tim Wheatley from The Yorkshire Crisp Company, “We are very excited about this new line which we hope will prove popular with our hamper market as well as with theatres, cinemas and farm shops.”

Suitable for vegetarians and containing no artificial colours, MSG or GM ingredients, Titbits come in Yorkshire Crisps’ famous stay-fresh, re-sealable drums (100g) and have a long shelf life of 12 months. They are available in two tasty flavours – Mature Cheddar & Finest Oats, or tangy Tomato, Basil, Cheddar & Oats.

Tyrrells,

the premium hand-cooked English crisp brand, is extending its range with the launch of the new summer seasonal limited edition Goat’s Cheese, Garlic and Rosemary.

Tyrrells prides itself on developing new and innovative seasonings, this summer variant is a combination of creamy British goat’s cheese mixed with garlic and a pinch of rosemary. The result is a beautifully balanced taste of summer.

“Goats cheese has grown in popularity over recent years and we decided to celebrate this by using a British Goats Cheese in our recipe. The light, well balanced flavour is unique and is the perfect accompaniment to your summer get-togethers with friends and family.”

Tyrrells Goat’s Cheese, Garlic & Rosemary, along with the rest of the delicious potato crisp range is made in small batches from locally grown, Herefordshire potatoes. Hand cooked and seasoned to perfection with no artificial ingredients the crisps boast a unique curl, crunch and taste.

Retailers up and down the country should keep a close eye on the horizon in light of the latest meteorological forecast from Snowdonia Cheese Company. After eighteen months absence, one of the bestselling cheeses, Red Storm is set to make a gale-force return to shelves this month.

Championing serious vintage credentials, Red Storm has been undergoing the long maturation process before becoming available to retailers and foodservice customers. Red Storm is a versatile addition to Snowdonia’s family of ten premium cheeses.

Commercial director for Snowdonia Cheese Company, Richard NewtonJones, explains the enforced absence and happy homecoming “Red Storm has been conspicuously absent from the

// What’s New //

Sarah Lawson, Marketing Manager for Tyrrells Potato Crisps, said “Tyrrells is known for its summer seasonal variants and our latest addition, Goat’s Cheese,

Garlic and Rosemary will not disappoint,”

Snowdonia range and it will be a real triumph to have this powerful performer available again, particularly as the demand for Snowdonia Cheese is higher than ever,” “Formerly one of our best sellers, the reemergence of this award winning scarlet truckle is hotly anticipated by the food and drink sector and I’m sure the new cheese will surpass expectations.”

Renowned for their brightly coloured wax enrobed truckles, each cheese has its own distinct flavour. In less than two decades, Snowdonia have established themselves as an essential cheese brand in the UK’s speciality food sector; supplying their 200g-400g truckles and 2-3kg wheels to both premium farm shops and delis throughout the UK.

73 | quickbitemagazine.co.uk

Date : 21 -22nd September 2017 Location : ExCel, London

Lunch

winning t rade s how for the f ood-to-go products, keep up with industry developments and network Bringing the i ndustry together under one r oof, i f you are a café, sandwich bar, c ontract c aterer, wholesaler, buyer or deli then lunch! is your most important

TAKEAWAY INNOVATION EXPO

LUNCH SHOW

DATES FOR YOUR DIARY

COFFE SHOP INNOVATION EXPO

for doing business face to face.

Date : 26 - 27th September 2017 Location : ExCel, London

Takeaway other l ike-minded p rofessionals t o share ideas, a nd d evelop p rofessional k nowledge.

Bringing t ogether, n etworking, w orkshops unique opportunity f or r estaurateurs and takeaway owners like you to obtain the latest tools, t echniques, and advice within a n everchanging industry.

Date : 26 - 27th September 2017 Location : ExCel, London

The

leading event for professionals working across Packed w ith seminars, industry leaders, conference schedule, the e vent w ill d raw industry.

NEXT ISSUE 17

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Sandwiches & Food to go -

Packaging & Disposables -

When it comes to sandwiches and food-to-go, consumers are switched on and although value for money remains their prime consideration. We investigate what changes are impacting this market and its future potential.

Food preservation is extremely important in the food industry as is having lightweight, quality packaging options.

This feature will highlight what options QSRs have and how they can utilise their packaging to their advantage.

American Inspired -

We look at why the UK love American food, how outlets can incorporate the ‘American dream’ into their menu and how food chains from across the pond will impact independent retailers.

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