QuickBite Magazine December 2017 by MVHmedia

Talking Tech Interview: App4 We speak to Ian Chambers CEO of App4 who provide online & mobile ordering, customer loyalty and marketing - all branded to your business

BUBBLEWRAP WAFFLE HEAVEN People are enjoying dessert in a more sophisticated way

Dessert Orders

74%

Say they would eat out more if gluten free options were readily available

on Deliveroo have risen by

Over 150%

Free From Pg 24

Sweet Treats Pg 40

free from

Combating Infection

Sweet treats

Sales in the free from category are at an all-time high, read how you can ensure your menu caters for your customer’s dietary needs

Bad hygiene hits the headlines – we investigate how you can avoid the pitfalls and follow correct food safety policy

With dessert only restaurants now rife amongst UK highstreets, we look into how these purchases are encouraging add on spend

December 2017 Print Edition £3.25 - €4.50

Issue 51 December 2017

talking tech Catch up on all of the latest tech news and read our interview with Ian Chambers, CEO of App4…

Issue 51 December 2017

MESSAGE

A message from QuickBite

Publishing Director

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

Hello and welcome to the December edition of QuickBite Magazine! With Christmas just around the corner businesses up and down the country will soon be buckling down and preparing for the excitement of the Christmas rush. However research from First Data suggests that some small to medium enterprises are not prepared, with the lack of fast EPoS solutions a potential complication. Read more on that on page 12. With trading across Britain’s restaurant groups falling flat in October - like-forlike sales were up just 0.3% on the same month last year – our features this month investigate the burgeoning dessert and free-from markets, we speak to a whole host of industry experts and assess the opportunities available to boost your business. We also explore how you can combat the spread of infection, with insight from the Food Standards Agency (FSA) – find out how you can make sure your business stays on the right side of the law. This month we have included two Business Profiles, including Southport based The Plant Academy where owner and founder Ellie Richards - Johnson discusses her journey in the growing free-from market. And we also meet up with Sunny Wu, of Bubblewrap Waffle – an exciting dessert concept that has shaken up food-to-go! Following the Autumn Budget - and the switch from the Retail Price Index (RPI) to the Consumer Price Index (CPI) - McPhersons Chartered Accountants discuss the key points to impact business and enterprise on page 71.

Advertising Sales

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

Design & Production Editor Natalie Florey-Abbotts natalie@mvhmedia.co.uk

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

Contributors

Clare Gilroy-Scott, Peter Watters

Finance

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

As always our industry news covers everything from the latest openings to the latest revenue updates. Turn to page 6 to find out more!

Until next time!

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 Bubblewrap Waffle

Publisher

MVH Media Ltd.

Unit 9 Wilkinson Court, Clywedog Road South, Wrexham Industrial Estate, Wrexham LL13 9AE

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Issue 51 December 2017

CONTENTS

 News Round-Up

A look at the latest industry news from the QSR and food-to-go market.

Key points from the Autumn Budget 2017

 Features 20

Free-From

Sweet Treats

Combating Infection

More consumers choose free-from options than ever before. Find out how you can make the most of this emerging category. With dessert only restaurants now commonplace amongst UK highstreets, consumer demand for indulgent desserts is at an all-time high.

With insufficient hygiene practises hitting the headlines - with a sometimes devastating effect to a business’s reputation - the need for a strict hygiene strategy is paramount.

 Business Profile 33

The Plant Academy

We speak to Ellie Richards – Johnson who fulfilled her lifelong dream of opening a vegan café in her home town of Southport.

Bubblewrap Waffle

We speak to Sunny Wu, founder of one the sweetest street food concepts around.

 What’s New

Find out what new products are available for the foodservice sector

 Talking Tech 51

News

Interview

We round up the latest innovation in the world of technology. App4 provide a complete online and App solution, we speak to CEO Ian Chambers.

 Services 70

Legal

Clare Gilroy-Scott discusses the sensitive subject of how to handle harassment in the workplace.

Accountancy Peter Watters discusses the Autumn Budget

74 4

Dates for your Diary We handpick the events to put in your diary. |

Issue 51 December 2017

CONTENTS

53 Issue 51 December 2017

NEWS ROUND-UP

Arla set to shake up the foodservice sector with ‘Arla Pro’ Leading dairy cooperative Arla Foods, has announced the launch of ‘Arla Pro’, a brand new foodservice division that will facilitate the brands £100 million growth over the next three years. In line with Arla Good Growth Strategy 2020 to be the ‘Champions of British Dairy’, Arla believes that there is strong potential in the growing foodservice sector, they say the projected growth will come from an increased market share with wholesalers, end users and the manufacturing sector. Jonathon Dixon, Vice President of Arla Pro, comments; “The Arla Pro Range of brands, products and solutions combines the best of natural dairy with foodservice expertise and innovation. “With operators and consumers demanding greater knowledge and traceability of where their food comes from, we strongly believe that combining

fantastic natural dairy products with the fact we are a farmer-owned business is a winning combination. The new division was launched at ‘Dinerama’, a global street food market in Shoreditch, where much of the Arla Pro range – including well-known brands such as Lurpak, Anchor and Costello – was used by the resident street food operators. Also, a new Arla back of house range was launched specifically for chefs, operators and industrial end users. Commenting on the new Arla back of house range, Jonathon adds; “We have spent the last few months working with some great operator’s and the Craft Guild of Chefs to test the functionality

New dessert range responds to rise in free-from diets Bidfood has launched Better 4 Me, a new dessert range that caters for the health-conscious consumer and the increasing demand for vegan and free-from food options. The consumer trend for alternative diets is on the up. In fact, an estimated 542,000 people in the UK are now following a vegan diet, and the trend for free-from is continuing to grow (54% of the population bought a free-from product in the first three months of 2017]). Better 4 Me features a selection of desserts under 300 calories (per portion), a range of vegan tarts and a gluten free Chocolate & Olive Oil Cake, to satisfy diners who want to make healthy lifestyle choices but don’t want to miss out on an occasional treat. Offering the indulgence you would expect from a premium dessert, but without the high calorie count, highlights from the less than 300 calorie range include Lemon & Raspberry Ginger Crunch, Chocolate & 6

Issue 51 December 2017

Berry Truffle Torte and Chocolate Orange Mousse Cake. The tempting Better 4 Me selection also includes Vegan Coconut & Chocolate Tart, Vegan Apple & Plum Tart and a decadent Chocolate & Olive Oil Cake with naturally gluten free almonds. The addition of olive oil gives it a deliciously

and performance of our products and the feedback has been fantastic. “Dairy plays such an important part in British menus that chefs need to trust that products are consistent every time and deliver on taste and quality whilst staying great value for money.”

soft texture, making it a great option for all customers – coeliac or not. Rachel Cook, Category Manager at Bidfood says: “All too often we hear about operators missing out on potential ‘pudding profits’ as they’re not tailoring their menus to meet the changing needs of consumers. “Over the past few years we’ve seen a surge in demand for ‘healthier’ and free-from dessert options. Consumers are increasingly aware of their health and their food choices, but at the same time they don’t want to miss out on an occasional treat. “The Better 4 Me dessert range answers this need. It offers consumers an indulgent treat but with the added benefit of being inclusive for all, regardless of lifestyle choice.”

NEWS ROUND-UP

IGD Food-To-Go Conference 2017 At the IGD Food-to-Go conference – held on the 7th of November in London’s etc arena – QuickBite travelled down to find out more on the future of food-to-go. IGD brought together a range of manufacturers, retailers and food-togo specialists – who highlighted some of the latest trends, innovations and opportunities for growth across the sector. 1. Partnerships are becoming increasingly key and will grow further in importance This was a key theme for the day, mentioned by many of our speakers. Retailers and specialists are collaborating to drive mutually beneficial growth opportunities. Mark Pettigrew from Coop, for example, spoke of how partnerships are becoming more relevant for Co-op as it evolves its food-to-go offer. Both Shane Kavanagh from Crussh and Rory McEntee from Benugo spoke of how their businesses were developing new partnerships to access a wider variety of locations. For Benugo, it’s about building on its existing partnerships with museums and other public spaces to move into John Lewis department stores, Top Shop’s London flagship and, increasingly, workspaces. Crussh meanwhile now has partnerships with retailers (Sainsbury’s and Debenhams) and gyms (Everyone Active, Westway Gym), as well as a presence in selected Wework locations across London. Hannah Squirrell from Greggs spoke about partnerships from a different angle. She outlined how Greggs has been working with selected supplier partners to add new value to its Greggs Rewards loyalty app for its best customers.

2. Doing the right thing by your brand is vital for success Jag Bains from Premier Foods was a key supporter of this. She talked about how often she saw examples of how suppliers had done the hard work in securing a listing, only for the product to be then listed by a retailer in a nonoptimal way. This impacted performance and the supplier-retailer relationship. Tim Rees from Vita Coco also spoke of the learnings his business had taken around identifying where it wants to play. He said it had been willing to walk away from listing opportunities where the conditions weren’t right. Rebecca Hemsley from Waitrose had an interesting take on this. She talked about how a brand that wants to win in foodservice needs a different set of staff capabilities. She highlighted the importance of service, delivered through teamwork and leadership, to unlock higher value growth opportunities.

3. Driving emotional connections is important in attracting food-togo spend Another theme from Rebecca’s presentation was the importance of driving an emotional connection with shoppers in the food-to-go space to attract them to your brand. It’s adding a personal element, to tell the story behind the food. Customers are buying a relationship, not just a product. Co-op recognises the importance of building this emotional attachment, and is looking to draw on its community credentials to help do this. Food-to-go is an emotive category said Premier Foods. It’s been creating new versions of old favourites to attract new shoppers and connect with different generations.

4. Making it simple for shoppers Our own food-to-go research shows the way we eat is changing. Our consumption patterns are changing. New product innovation is increasingly about targeting different types of opportunities, such as gym boxes or smaller savoury snacks, as we become less structured around three square meals a day. Indeed, Waitrose’s recent food and drink report highlighted a growing trend towards four rather than three meals per day. Gary Smith from Bounce spoke of the evolution of snacking. He called on everyone attending to make it easier for shoppers to locate products in-store and challenge the way in which snacking ranges can often be quite fragmented in-store.

5. Food-to-go is key to future success for convenience-focused chains Musgrave’s Martin Kelleher spoke of how foodto-go is a critical plank of the growth strategy for the Centra convenience chain. He highlighted the extensive work it’s been doing in its formats to strengthen key pillars of its food-to-go offer. These range from coffee, serve-over food-to-go solutions in deli sandwiches, and burritos and hot food, to grab-and-go solutions across both sweet and savoury lines. It’s done this to great effect – Centra Parnell Street in Dublin was the winner of our Innovative Store of the Year 2017 Award. These learnings are also being transferred into its larger SuperValu supermarket format. More widely Musgrave is looking at ways to become even more convenient for its customers, it’s testing a checkout-free store in Cork, Ireland, working with local company Zero Line. Co-op talked about how to do food-to-go in a modern convenience store. And it’s not just about urban areas, community stores also have a fantastic opportunity to deliver great food-to-go.

6. Iterating and continually innovating are key to future growth prospects Thomas Cropper from Tuk In Foods spoke about the importance of iterating and innovating products to get the right solution for both retail partners and for shoppers. This point around continual innovation and iteration to meet changing shopper needs was echoed by David Philpott from Marks & Spencer. He spoke of how healthy eating as a concept has continued to evolve, but it’s a concept that has influenced their product development for a very long time. David also talked about need for product innovation for everyday customers. It’s taking every day favourites and making them into convenient food-to-go products, for example pigs-in-blankets sandwiches for Christmas. M&S is trialling a new Marketplace format in selected flagship food halls to more effectively target the on-the-go mission and create an exciting breakfast and lunch destination.

There’s a major opportunity in food-to-go The innovation this is driving in the market is staggering and sector-leading in many areas: we continue to see food-to-go as an innovation leader across many aspects of the wider food market. We’re already excited about what 2018 holds, and we’ll be sharing our view of what will shape 2018 in the weeks and months ahead. Issue 51 December 2017

NEWS ROUND-UP

British Takeaway Awards 2017, in association with Just Eat revealed The BTAs - which are run in association with Just Eat, a leading global marketplace for online food delivery are about celebrating the diverse range of cuisines and rewarding the amazing contribution a nation of takeaway chefs and delivery drivers make to both their local communities and the British economy. The top five takeaways in each region that received the most public votes across a monthlong voting period have made it to the starstudded national awards ceremony on 27th November at The Savoy in London. To determine the winner, each of the finalists will now be marked on a mystery shopping experience, and have also been asked to provide a submission on why they deserve to win. A panel of judges, including celebrity chef Ainsley Harriott and businesswoman, former star of BBC2 Dragon’s Den Sarah Willingham and the UK Managing Director of Just Eat Graham Corfield, will review the results and identify the 13 regional winners and the overall victor for Best Takeaway in Britain. There are also awards for chefs and delivery drivers who go above and beyond. In total, 17 coveted awards will be presented. The Best Takeaway in each of the 13 regions will receive £1,000 and free sign up to Just Eat, or their sign-up fee returned if they are already a partner. One of the regional winners will then go on to be awarded Best Takeaway in Britain and receive a further cheque for £5,000. There are also awards for Best Delivery Driver in Britain and Best Takeaway Chef in Britain. A brand new Contribution to the Takeaway Industry award has been introduced this year to recognise individuals who champion the industry and are actively leading the way to improve the takeaway sector for everyone. The winner will be decided by members of the new industry body British Takeaway Campaign.

Issue 51 December 2017

Finalists:

South London: • Jaflong Tandoori in London (Indian) - Finalist 2015, 2016 • Eastern Cuisine in London (Indian) - Winner 2015, Finalist 2016 • Poppy Hana Japanese Restaurant in London (Japanese) - Finalist 2015, Winner 2016 •Village Tandoori in East Dulwich (Indian) - Finalist 2015, 2016 • Capones Pizza Parlour in South Croydon (Italian) East: • Chicken George in Luton (Chicken)- Regional Winner 2015, Regional and National Winner 2016 • Balti Night in Braintree (Indian) • SubXpress Pizza in Peterborough (Italian) • Irmak B B Q in Dunstable (Turkish) • Andrea’s Restaurant in Northampton (Italian) East Midlands: • Chris’s Fish and Chips in Barwell (Fish and Chips) - National & Regional Winner 2015, Regional Winner 2016 • Bombay Bites Evington Road in Leicester (Indian) - Finalist 2015, Finalist 2016 • Square Pizza Company in Leicester (Italian) - Finalist 2015 • Aroma Indian Food to Go in Nottingham (Indian) - N/A • The Little Italy Pizza Co in Sleaford (Italian) - Finalist 2015, Finalist 2016 North East: • The Cake Takeaway in South Shields (Desserts) - Winner 2016 • Balti Hut in Middlesbrough (Indian) - N/A • Moja Indian Takeaway in Stockton on Tees (Indian) - Finalist 2015, Finalist 2016 • Hungry Jacks Pizza in Billingham (Italian) • Ellachi in Whitley Bay (Indian) North London: • Joe & Za in London (Italian) • Golden Fish in Dagenham (Fish and Chips) - Winner 2015, Finalist 2016 • Kabul City Restaurant in Edgware - Finalist 2016 • Tandoori Night in London (Indian) • Smokin Griddle in Romford (American) North West: • Brunch in Prescot (Breakfast) - Winner 2015, Winner 2016 • Grilled Hotspot in Manchester (Burger / Kebab) - Finalist 2016 • Hamlets kitchen in Prescot (American) - N/A • Strip Health Cafe in Manchester (Health food) - N/A • Theo Peppe in Rochdale (Italian) - Finalist 2015, Finalist 2016 Northern Ireland: • Chaska in Enniskillen (Indian) • The Captain’s Table in Glengormley (Fish

and Chips) - Finalist 2016 • Nemo’s Fish, Chips and Pizzeria in Belfast (Fish and Chips) • Nonnas Wood Fired Pizzas in Londonderry (Italian) • Nico’s Pizza Pasta in South Belfast (Italian) - Finalist 2015, Winners 2016 Scotland: • Mr Chef in Wishaw (Pizza) - Finalist 2015, Finalist 2016 • The House of Shah in Hamilton (Indian) • Mushtaqs in Hamilton (Indian) - Finalist 2015, Winner 2016 • 7 spices Hamilton in Hamilton (Indian) • Ally’s curry palace in Stirling (Indian)- Finalist 2016 South East: • Chicken & Blues in Bournemouth (Chicken) • TAAL Indian Kitchen in Walderslade (Indian) • Bapz & Wrapz in Slough (Sandwiches) • Mexigo in Canterbury (Mexican) Winner 2016 • Sizzlers in Winchester (Indian) South West: • Nacho Cheese in Trowbridge (Mexican) - Finalist 2015, Finalist 2016 • Gurkha’s Kitchen in Plymouth (Nepalese) - Finalist 2016 • Marmaris Kebab & Pizza in Barnstaple (Turkish) - Finalist 2016 • Shapla Balti in Plymouth (Indian) • Pimms Pizza in Bristol (Italian) Winner 2015 Wales: • Wiwo Noodle Bar in Cardiff (Chinese) - 2015 + 2016 Winner • Wok To Box in Cardiff (Chinese) Finalist 2016 • Nepali Tandoori Takeaway in Bridgend (Indian) • Golden Dragon in Swansea (Chinese) - Finalist 2016 • Katiwok in Cardiff (Pan Asian) West Midlands: • Cafe Balti in Sheldon (Indian) - Finalists 2015, Finalists 2016 • Lime Pickle in Solihull (Indian) - Finalist 2015, Winner 2016 • Millennium Balti in Leamington Spa (Indian) - Finalist 2016 • Marlpool Diner in Kidderminster (Indian / Pizza) - Finalist 2015 ,Finalist 2016 • Teddylicious Desserts in Erdington (Desserts) Yorkshire and Humber: • Mezza Pizza in Mexborough (Italian) • Radhuni in Sheffield (Indian) - Finalist 2016 • Pax Burger in Huddersfield (Burgers) • Knights of Pontefract in Pontefract (Fish and Chips) • CULTO in Leeds (Italian)

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Issue 51 December 2017

NEWS ROUND-UP

Cardiff revealed as the fast food capital of the UK! When it comes to fast food, Cardiff takes the crown, with residents of the Welsh capital spending £86.80 every month (£1,041 a year) on takeaways and fast food. In a detailed spending map of the UK, 2000 people were surveyed and it has been revealed that residents of Cardiff are the most likely to splurge on a Friday night takeaway. Meanwhile residents of Oxford prefer to dine out, as data revealed they spend £1,270 a year on meals in restaurants, pubs and cafes, Oxford was also crowned the UK’s healthiest city. Anita Naik, Consumer Editor at VoucherCodes who compiled the study, says: ‘What the spending map shows is that we are a nation who likes to treat ourselves. However what classifies as a ‘treat’ is very dependent on where you live. Meaning one person’s Friday night takeaway is another’s new pair of shoes

or in app purchase.” The map also gave invaluable insight into the spending habit of the average

‘Frying’ success from ‘plaice to plaice’ as the UK’s best fish and chip shop concludes UK tour The number one fish and chip shop in the country, Kingfisher Fish & Chips of Plymouth, Devon, has concluded its tour of the UK after giving away over 2,000 free portions of fish and chips to lucky passers-by. From Monday 23 October to Friday 27 October, the striking green ‘Kingfisher Fish & Chips on the go…’ van visited five UK cities, with coowners Craig Maw and Nikki Hutton serving 400 delicious portions of the nation’s favourite takeaway meal to each city. The tour formed part of The National Fish & Chip Awards’ 30th anniversary celebrations, covering almost 1,000 miles and stopping in Glasgow, Newcastle, Manchester, Birmingham and London. 10

Issue 51 December 2017

As well as giving away free fish and chips, Seafish, organisers of the road trip, asked fish and chip lovers across the country to let them know how they like to eat their fish and chips. Marcus Coleman, Chief Executive at Seafish, organisers of The National Fish & Chip Awards, commented: “Fish and chips are undeniably British. Whether served with ketchup, mushy peas or one of the more unusual condiments, not much else compares to a piping hot portion. “From Glasgow to London, locals came out in their thousands to get a taste of the UK’s best fish and chips, and gave rave reviews as they experienced first-hand exactly why Kingfisher are the number one fish and chip shop. “We’ve always known that our country has a special place in its heart for fish and chips – after all they’re a British institution - but the response and engagement received on the road trip has been phenomenal.” Commenting of the success of the roadshow, Craig Maw and Nikki Mutton, co-

Brit, Anita explains: “Half of the 2,000 adults who completed the poll described themselves as good with money and extremely frugal. “But the average Brit blows all their wages 15 days after getting paid – and as many as 53 per cent said they often find themselves with no cash left at all. More than half (54%) of us are savvy enough to set ourselves a monthly budget but 28 per cent said they always fail to stick to it.”

owners of Kingfisher Fish & Chips in Plymouth, Devon, added: “What a fantastic week! The support in each city has been absolutely amazing. We’ve seen queues of up to an hour long and heard some fantastic feedback on our fish and chips. “We’re proud to be flying the flag for fish and chips, helping to raise standards and promote sustainability. Through this road trip, we hope we’ve encouraged more people to treat themselves to the UK’s favourite takeaway food.”

NEWS ROUND-UP

Is tea the new coffee? With tea monopolising the hot beverage category, the benefits to adding an array of teas to your menu can be tenfold. Currently the UK sips on 165 million cups of tea and this number is set to rise, with an abundance of new and speciality teas flooding the marketplace. Research from market intelligence agency Mintel, says that globally 53% of consumers believe hot drinks can offer the same health benefits as nonprescription medication, unlocking new opportunities for hot drinks tailored to improve health and wellbeing. In fact as a highly versatile product, tea now accounts for just over one

quarter (27%) of all OOH hot beverage servings in Britain. Meanwhile green tea sales have shot up by 39% in the past two years, a trend led by younger drinkers. In a survey by English Heritage –2,000 people named the most innovative products in human history and the teabag made the top ten. Matt Thompson, head collections curator said: “History has been built on ingenious inventions, and it’s fascinating today to hear what people find ingenious. The teabag was invented by accident but has stood the test of time.” Take your matcha latte to a whole new level this January. Following the success of their single-serve pure matcha sachets, teapigs, the UK’s leading super premium tea company, have introduced 3 new matcha latte sachet products in the most on-trend and delicious flavours; cocoa, turmeric and chai. Made from real, premium, organic matcha and real spices, teapigs latte sachets are all natural and contain no fillers, sweeteners or milk powders

– you just add hot milk. They’ve also unveiled a new, bolder and brighter packaging for their whole sachet range including their pure matcha and matcha mint sachets. Renowned for its abundant nutritional benefits, matcha has quickly become one of the most sought after health drinks and – while matcha is traditionally drunk as a hot tea and can be added to fruit juices and smoothies, the most popular way of drinking it is as a latte. teapigs new sachets have made it possible for consumers to easily make a delicious matcha latte at home. “The popularity of matcha and matcha lattes being purchased on the high street is off the scale” says Louise, teapigs’ teas taster. “It takes a couple of minutes to make a latte and customers find the portioned format really easy to use. We’ve used real ingredients that are full of flavour so you don’t need sweeteners - you can just add milk (our favourite is brown rice or almond milk because they have a natural sweetness).”

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Issue 51 December 2017

NEWS ROUND-UP

£6.5 million investment sees GRH double in size as the cheese manufacturer looks to create 50 new jobs Gwynedd-based cheese business GRH Food Company Ltd are doubling in size with a £6.5M investment to move into a new 43,500 sq ft world class facility at Snowdonia Business Park, Minffordd near Porthmadog. Production is expected to be transferred to the Minffordd site within the next 5 months. Family-owned GRH Food Company Ltd has been located at a 19,000 sq ft factory at Y Ffor, near Pwllheli since 1997 and today employs 70 staff, making award winning blended and packed cheeses which are increasingly exported to Europe, North America and the Middle East as well as across the UK. State of the art - “We have invested heavily in innovation, new product development and our people over the last 2 years and our success has meant we have reached maximum capacity at Y Ffor with increasing demand from

customers at home and abroad. “Securing the £1.7M Welsh Government grant was a game-changer to support our £6.5M investment at Minffordd which will now enable us to grow from a £16M business today to potentially up to £50M and employing a further 50 staff, over the next few years”, says Andrew Hockridge, Managing Director at GRH. The state of the art factory at Snowdonia Business Park will enable GRH to double production capacity as well as offering the very highest food industry BRC quality standards. Moreover, GRH will be developing on site a Cheese Innovation Centre to accelerate the growth in new blended, flavoured and high nutrition cheeses for UK and international markets. “Consumers are increasingly demanding new ways of enjoying the convenience, nutrition and taste of flavoured cheeses as snack foods, toasties and sandwiches, in sauces and cheesy breads as well as re-discovering old favourites such as Welsh Rarebit. At GRH we have a real passion for creating new cheeses and flavours”, add Andrew Hockridge, “and the new Cheese Innovation Centre will helps create

more award winning cheeses! Cabinet Secretary for Environment and Rural Affairs, Lesley Griffiths said: “I would like to congratulate GRH Food Company Ltd on their ambition to grow. Their contribution towards the Welsh economy is important and it is good to see that our producers are taking innovation and new product development seriously. Investing in its people is a huge benefit for any business and I certainly wish GRH Food Company Ltd every success in its new home”.

Consumers say restaurants and cafes are ‘worst offenders’ for being unprepared for the Christmas rush New research has revealed that restaurants and cafes are ‘unprepared’ for the Christmas rush according to consumers. With payment acceptance - particularly in SME’s - revealed as the biggest concern for consumers over the period. In a survey conducted by First Data, the business technology provider, 1 in 5 (21%) admitted they wouldn’t shop at independent outlets during the festive period because they believe they are simply too busy. However it is not all doom and gloom for the foodservice industry as a third (33%) of those surveyed said that in-store technology would tempt them onto the high-street this festive season. Figures from Barclaycard say that in the ten years of contactless payments over £60 billion has been spent using contactless and more than half of eligible transactions up to the £30 limit are now made using the 12

Issue 51 December 2017

technology. Today six in ten Brits pay with ‘touch and go’ with spending set to rocket 317% by 2021. Barclaycard also revealed that nine in 10 eligible transactions in fast food outlets (91%) and pubs and bars (89%) are now made using contactless. However despite these statistics roughly 3 million small businesses still do not have a card machine in operation. The report from First Data also highlighted that top concerns for Brits were around payment acceptance and value for money, with over half of UK consumers believing chains are better at offering discounts on sale

days such as Black Friday– signaling SME’s could be missing a vital opportunity. When it comes to payments 1 in 5 (21%) UK shoppers expressed their concern at SMEs ability to offer alternative payment methods to cash – admitting the lack of options is a reason why they don’t like to shop at independent outlets at Christmas time. Richard Simon, Commercial Director at First Data said; “Busy shoppers are looking for a fast, hassle-free Christmas shopping experience. “Convenience is paramount, eliminating long queues and ensuring there is a smooth payment mechanism is vital to offering a quality service.”

NEWS ROUND-UP

Half of millennials are considering giving up meat • Asian-inspired food chain itsu commissions report in to Britain’s current dietary habits and influences, revealing half of millennials are considering giving up meat • The report also looks in to the dating habits of different eaters, finding 60% of Brit’s wouldn’t change their diet for a loved one • itsu adds 5 new dishes to its hot food menu in response to the move towards meat-free diets, just in time to celebrate National Vegan Day • itsu’s veggie sales have doubled since 2015, with 20% of all sales now coming from meat-free products As the nation embraces the evergrowing move towards meat-free eating, Asian-inspired restaurant chain itsu has commissioned a study to delve in to the eating habits of the nation, looking at how our foodie choices affect our lifestyle, from dating to dining out. The study comes as itsu’s vegan sales more than doubled in the past two years and it’s no surprise that it’s the younger generation who are choosing chickpeas over chicken. Half of millennials are considering giving up meat, compared to just 22% of over 55s. However, the survey goes onto reveal that just 15% of millennials care about what celebrities are eating, and more than a third (34%) find celebrity vegans ‘too outspoken’ and ‘off putting’, sorry Tiffany Watson! And it seems caring less about others eating habits is a trend across the board; more than three quarters (83%) of Brit’s don’t feel guilty eating meat in front of a

vegan friend. Similarly, 60% of us wouldn’t change our diet for a loved one. The survey comes as itsu launch a brand-new hot food menu across stores nationwide, perfect for those wishing to celebrate National Vegan Day which leads into a month promoting meat free eating (Wednesday, November 1st / November). The new items aim to widen itsu’s offering to the estimated 1.2 million vegetarians and 542,000 vegans in the UK. The findings correlate with itsu’s recent growth in vegetarian sales; The Asianinspired food chain has also seen sales in meat-free products double since 2015, with veggie products now making up 20% of all sales. The study also looked in to how food affects our dating habits, naming vegans as the fussiest lovers; 70% wouldn’t date a meat-eater, but more surprisingly, half (50%) wouldn’t even date a fellow vegan. In the battle of the sexes, more than

a third (40%) of women have considered giving up meat entirely, compared to only 28% of men. When it comes to eating out, 52% of vegans and vegetarians still struggle to find somewhere that caterers for their dietary requirements. But never fret! Thankfully, itsu is on hand with five brand new vegan hot food options, including a detox miso soup, veggie gyoza noodles and a quinoa falafel & vegetable rice bowl. The new menu has 12 items in total, so fans of the classic miso soup and chicken teriyaki needn’t worry as these firm favourites will be staying on the menu, just with an exciting new twist. So whether you’re a meat lover, veggie or vegan, there’s plenty of options for everyone to warm up throughout the winter months. Will Da Silva, Senior Food Development Manager at itsu said: “We were surprised to see how much of an impact dietary requirements have on Britain’s dating game; with so many vegans saying they wouldn’t date a meat-eater, it only reinforces how much food really does mean to the nation. “It’s a shame that so many veggies are still struggling to find restaurants that cater to their dietary requirements; at itsu we’ve just added 5 new vegan options to our Hot Food menu in order to widen our meat-free offering even further. Our restaurants can make the perfect day-date spot for vegans looking for good food, and their perfect match too!”

Issue 51 December 2017

NEWS ROUND-UP

Business leaders front up to challenges in UK Key trends for 2018, according to Mintel eating and drinking out market Mintel, the world’s leading market intelligence agency, has announced five key trends set to impact the global food and drink market over the coming year. In 2018, expect to see transparency and traceability for all, regardless of their income. From ingredient scares to political bombshells, self-care has become a priority for many and one that includes choosing food and drink that will address perceived nutritional, physical and emotional needs. Opportunities also will be plentiful for natural, tantalising and unexpected textures from chewy beverages to cookies with popping candy inside. Meanwhile, the rapid expansion in the variety of food and drink retail channels will fuel the opportunity for recommendations, promotions and product innovations that are personalised based on individual consumer behaviour. Finally, forward-looking companies are developing solutions to replace traditional farms and factories with scientifically engineered ingredients and finished products.

Full Disclosure In our new post-truth reality, consumers require complete and total transparency from food and drink companies. Widespread distrust places pressure on manufacturers to offer thorough and honest disclosures about how, where, when and by whom food and drink is grown, harvested, made and/or sold. The need for reassurance about the safety and trustworthiness of food and drink has led to increased use of natural as well as ethical and environmental claims in global food and drink launches. In addition to more specific product details, the next wave of clean label will challenge manufacturers and retailers to democratise transparency and traceability so that products are accessible to all consumers regardless of household income.

Self-Fulfilling Practices As more consumers find modern life to be hectic and stressful, flexible and balanced diets will become integral elements of self-care routines. The frantic pace of modern life, constant connectivity, pervasive distrust and contentious tones in politics and the 14

Issue 51 December 2017

media have caused many consumers to look for ways to escape negativity in their lives. Many people who feel overwhelmed are focusing on “self-care,” or prioritising time and efforts dedicated to themselves. Looking ahead, individual definitions of self-care and balance will reinforce the need for a variety of formats, formulations and portion sizes of food and drink that present consumers with positive solutions — and treats — that can be incorporated into their customised and flexible definitions of health and wellness. Going forward, more consumers will be looking for ingredients, products and combinations of food and drink that provide nutrition, physical or emotional benefits that advance their priorities for self-care.

New Sensations Texture is the latest tool to engage the senses and deliver share-worthy experiences. In 2018, the sound, feel and satisfaction that texture provides will become more important for food and drink companies and consumers alike. Texture is the next facet of formulation that can be leveraged to provide consumers with interactive — and documentation-worthy — experiences. The quest for experiences will provide opportunities for multi-sensory food and drink that uses unexpected texture to provide consumers, especially the teens and young adults of the iGeneration, with tangible connections to the real world, as well as

moments worth sharing either in-person or online

Preferential Treatment A new era in personalisation is dawning due to the expansion of online and mobile food shopping. As technology helps to make shopping as effortless as possible, an era of targeted promotions and products is emerging. Motivated by the potential to save time and ideally money, consumers are sampling a variety of channels and technologies when shopping for food and drink, including home delivery, subscription services and automatic replenishment. Companies and retailers can leverage technology to establish new levels of efficiency, such as customised recommendations, crosscategory pairings and resourceful solutions that save consumers time, effort and energy. Opportunities exist for companies to tempt consumers by creating products, suggesting combinations of goods and other options across consumer categories that make shopping more efficient and affordable for customers.

Science Fare A technological revolution is playing out in manufacturing as some forward-looking companies are developing solutions to replace traditional farms and factories with scientifically engineered ingredients and finished products. In 2018, technology will begin to disrupt the traditional food chain as enterprising manufacturers aim to replace farms and factories with laboratories. While lab, cultured or synthetic food and drink is only just emerging, technology could eventually be used to design food and drink that is inherently more nutritious, which could extend the consumer audience for scientifically engineered food and drink beyond environmentally conscious shoppers to reach consumers who are concerned about ingredient consistency, efficacy and purity.

NEWS ROUND-UP

Home delivery will continue to strengthen the foodservice industry over next two years Global information company The NPD Group says the British foodservice industry should grow by an additional 83 million visits in 2018 (up +0.7% on 2017), despite stagnant wage growth and high inflation. In 2019, visits in the eat-out or out-of-home (OOH) market could grow by a further 93 million (up +0.8% on 2018). Delivery services will continue to expand rapidly and are projected to grow an additional 101m visits by 2019 (+16% on 2017). In addition, the thriving dayparts of breakfast and lunch, alongside the popularity of burgers and the continuing casual dining boom, will help drive the increases.

Delivery still expanding rapidly Delivery has risen quickly to become a significant catalyst in the British foodservice industry. Its rapid rate of expansion looks set to continue as the likes of Just Eat, UberEATS and Deliveroo expand their reach across the country. This will encourage more foodservice operators to adopt delivery as a route to market, and NPD is predicting an additional spend of £656m (+17%) by consumers on delivery occasions by 2019.

Breakfast and lunch will support growth Much of the growth in visits will come from specific dayparts. Breakfast currently represents more than one in eight of the 11.36 billion OOH visits expected by the end of 2017. NPD is forecasting breakfast visits will grow by +5.7% in 2018 and +4.8% in 2019. Meanwhile, lunch will remain the largest daypart and is forecast to grow steadily, by +2.2% and +1.9% respectively

in the same two years.

Dinner to decline despite delivery trend In terms of the average bill, dinner is the most expensive daypart but pressure on consumer spending will drive a continuing decline in dinner visits during 2018 and 2019. By the end of 2019, there could be 5% fewer dinner visits compared to 2016, a decline of over 134 million. However, the rapid rise of delivery, providing a more affordable way of ordering from restaurants in a manner that resembles eating out, will provide some relief. Without delivery’s success, dinner visits would register a much sharper decline.

Soft Brexit or hard Brexit? The NPD Group’s forecasts assume a ‘soft Brexit’ scenario. However, a ‘hard Brexit’ scenario would see lower visits growth at +0.5% for both 2018 and 2019. The difference between ‘soft Brexit’ growth (+1.5% over both years) and ‘hard’ Brexit’ growth (+1.0% over both years) is the equivalent of 60 million visits, or £497 million.

Boost from burgers and casual dining brands The popularity of burgers and the continuing appeal of Britain’s casual dining brands will also

spur growth in Britain’s foodservice industry. Burgers are likely to retain their popularity and enjoy a boost from the delivery boom. The NPD Group expects burgers to lead growth in both visits and consumer spend. Outlets serving quick-service burgers will see visits grow by +5.1% in 2018 and +4.5% in 2019. Casual dining chains are forecast to increase visits by +2.8% in 2018 and +2.7% in 2019. Full-service restaurants serving chicken will benefit from its ongoing popularity and from brand loyalty among millennials and other consumers: such restaurants could grow visits by +4.2% in 2018 and +4.0% in 2019.

Saving on snacks Snacking visits are also forecast to decline, as more consumers forego this discretionary eating-out occasion. Cutting back on snacks is an established consumer tactic for spending less on eating out, and in 2018 snacking visits could decline -1.2%, followed by a further decline of -1.1% in 2019. Cyril Lavenant, Foodservice Director UK at the NPD Group, said: “Delivery shows no signs of running out of steam over the next two years and will help to bring home the bacon in Britain’s £55 billion foodservice industry. Burgers, casual dining, breakfast and lunch are also thriving and should help operators shrug off fragile consumer confidence, as well as inflation and stagnant wages, to achieve growth. We are especially bullish about burger chains and casual dining as these restaurants are meeting the consumer’s appetite for a contemporary experience that also offers a family-oriented treat. Regardless of a soft Brexit or a hard Brexit, any foodservice operator that invests for the future, and gives consumers the value, product quality and service quality they want, can look forward to growing their business in 2018 and 2019.” Issue 51 December 2017

NEWS ROUND-UP

UK spending less on eating out, say CGA Trading across Britain’s restaurant groups were essentially flat in October with like-for-like sales up just 0.3% on the same month last year, latest figures from the Coffer Peach Business Tracker show. Businesses outside the M25 generally did better, with collective like-for-likes up 0.4% against only a 0.1% increase for operations inside London. Restaurant groups saw a collective 1.5% sales decline nationally. Restaurants in London were worst hit, suffering a 2.1% fall in same store sales during the month, coming on the back of a 3.2% decline in September. “October’s flat trading was at least better than the 0.9% decline the market experienced in September, and is more in line with the trend we have seen across the summer. The truth is that we are seeing little or no growth in the eating and drinking out market,” said Peter Martin, vice president of CGA, the business insight consultancy that produces the Tracker, in partnership with Coffer Group and RSM. “This is not to say people have stopped going out – they haven’t. Eating and drinking out is still what the British public like to do, but they are not spending any more or going out any more often. But

Issue 51 December 2017

with more choice of where to go than ever before they are becoming more choosy and trying new places,” added Martin. “This won’t help business confidence in the sector, however. With inflation running at 3%, sales are effectively going backwards, and with cost pressures in the industry, around food inflation and people in particular, still rising, times are tough for operators,” he added. Total sales growth in October among the 38 companies in the Tracker cohort was 4.0%, compared to the same month last year, reflecting the continuing if much more subdued effect of new openings, which have slowed significantly over the past year. Underlying like-for-like growth for the sector, for the 12 months to the end of October, was running at 1.3%, with total sales growth over the 12 months steady at 4.1%. Mark Sheehan, managing director of Coffer Corporate Leisure, said: “Sales in the drinking-out market showed signs of stability last month, while restaurant

Qui

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Like -for sal -lik e es nat s up ju st 0 ion ally .3% , las t Oc agains t to w ber

sales were under continued pressure. The restaurant market in particular is highly competitive and especially in London. Patterns of trade appear to be changing. The very best operators are trading very well and many outlets have queues, but the market is fickle and is a challenge as we approach the crucial trading period. With costs increasing for many it is a case of ‘battening down the hatches’.” Paul Newman, head of leisure and hospitality at RSM, added: “It’s a second month of poor like-for-like sales for the sector, with casual dining groups being particularly hit. Consumers are continuing to choose to spend on ‘big ticket’ experiences such as holidays and sporting/entertainment events as their budgets get squeezed further. Operators will be desperate to see a reversal of this trend throughout the allimportant festive trading season. For some, it could be the difference between survival and failure as we move into the New Year.”

NEWS ROUND-UP

FPA welcome budget call for evidence into the effects of taxes and charges on single use plastics

BUDGET SPECIAL

Following the news that the government is to consider a packaging tax in order to tackle industry wide issues of plastic waste - the Food Packaging Association have welcomed the call for evidence into taxes and charges on single use packaging, following the Chancellor’s Budget Statement. Chancellor Philip Hammond has proposed a taxation on single use plastics – such as packaging and polystyrene takeaway boxes in a so called ‘plastic-tax’. However the Food Packaging Association – who promote the responsible manufacturing, sourcing, distribution, usage and disposal of foodservice packaging – say that the packaging industry and major brands are seeking a solution for all consumption on the go. This they say will offer ‘a longer a term solution rather than the government singling out individual items’ and that ‘the UK takeaway and home delivery sectors will be seriously under threat.’ Ultimately resulting in a fish and chip tax. The government say that the charge will be similar to the 5p plastic bag charge and will be applicable to items such as coffee cups, in order to tackle the issue of plastic waste in our oceans - which Greenpeace have declared a ‘global emergency’. However, according to the Ellen MacArthur Foundation, the combined contribution of Europe and North America towards plastics in the Oceans is around 2%. The FPA have commented that ‘the Treasury also needs to understand that biodegradable plastics are no more acceptable in the ocean than nonbiodegradable plastics - our oceans are simply too cold for them to decompose.’ On the revelation made during the Budget announcement FPA Executive Director Martin Kersh said: “The FPA welcomes the Evidence Gathering proposal by the Treasury because it will give the industry the opportunity to prove that there is a far superior option on the table to taxation, which will deliver the objectives the government, public and the industry wants at a far lower cost to the consumer. “Defra is aware our sector is actively

working to produce a roadmap for the recovery and recycling of ‘on the go’ materials of which food and drink is only one part. The industry is recognising the need to reform its producer responsibility system via the Packaging Recovery Note scheme. “This system has been proven to deliver great value in terms of recycling but now needs to be reformed to meet today’s marketplace and the challenging targets towards which we are all working.” Kersh believes that ‘as a matter of urgency the Government must work with industry to deliver a long term, sustainable solution that will enable the economy to thrive post Brexit, will reduce litter and waste and ensure the UK is fully equipped to take its place in the circular economy.’

Business Rates Meanwhile The British Takeaway Campaign - an umbrella group representing those involved in the supply and preparation of the nation’s favourite food - welcomes the decision to peg future rises to CPI. Ibrahim Dogus, Chair of the British Takeaway Campaign, said; “It is good to see the Chancellor has heeded the BTC’s calls to reduce the burden of business rates on the mainly small firms that make up the UK’s diverse takeaway sector. We welcome the

decision to peg future rises to CPI rather than RPI and to introduce more frequent revaluations, but what is really needed is a fundamental overhaul of the system.

Alternative solutions “Most takeaways are responsible when it comes to dealing with litter and the sector is already taking steps to encourage consumers to reduce, reuse and recycle. With takeaways reliant on having a cost effective solution to keeping customers’ food hot, takeaway owners will be relieved that the Chancellor stopped short of introducing a new packaging tax on single use plastic. We look forward to working with the Government to explore workable alternative solutions which do not increase costs for small businesses or lead to higher prices for customers. “With over a third of takeaways (37%) experiencing skills shortages, particularly for chefs and front of house staff, the new technical education qualifications will play a vital role in plugging gaps after Brexit. “While we welcome the additional investment for Further Education colleges, we’d urge the Government to bring forward the date of the Catering and Hospitality T-Level and to ensure the takeaway sector can access the skills it needs from abroad – both from within the European Union and beyond.” Issue 51 December 2017

NEWS IN BRIEF

NEWS IN BRIEF Deliveroo l JUST EAT l BFFF

Tesco/Booker merger likely to go ahead as CMA provisionally greenlight deal

Tortilla celebrates 35th restaurant opening on 10th year anniversary Tortilla is celebrating the opening of their 35th store in Putney London – this time with a twist. Tortilla Putney is only 700 square feet - half the usual size of a Tortilla restaurant - but the newconcept store will continue to sell the sam food loved throughout the UK, with a larger focus on targeting customer’s on-the-go. With all the signature Tortilla designs, the restaurant will be able to cater for up to 20 covers. Managing Director Richard Morris says the new ‘Tortilla 800’ concept (sites less than 800 square feet) will be a hugely innovative

step forward for the business. “With the increasing demand on sites, higher rents, rates and lack of availability in high street locations, the ‘Tortilla 800’ concept+ means we can compete for sites previously not on our radar. The model allows us to set up in smaller residential, or office-based areas with lower costs, and still deliver the required sales due to a higher percentage of take-away and delivery. We have some seating so we will still offer the same cool, interiors associated with the brand, just in a smaller environment.”

//QUICK NEWS// Sainsbury’s trialling hot takeaway pizza 18

Issue 51 December 2017

The Competition and Markets Authority (CMA), Britain’s competition regulator, has given ‘provisional approval’ to Tesco as they rule the proposed £3.7bn takeover of Booker ‘does not raise competition concerns’. In May of this year the CMA began its investigation into the merger, after concerns were raised from the rest of the wholesale industry who

said that the merger would give Tesco ‘uncontestable power’. As Tesco is primarily a grocery retailer and Booker is primarily a grocery wholesaler the CMA have ruled there ‘is very little direct, head-tohead competition between them.’ The Merger is therefore primarily vertical in nature. The CMA will make its final decision by the end of December.

Revenue up by 47% at Just Eat as they report solid growth Just Eat plc, a leading global marketplace for online food delivery, have released their third-quarter results up to 30 September. Reported revenues were up 47% to £138.6 million in the third quarter driven by strong order growth and the inclusion of SkipTheDishes. Total orders were up 29% to 43.1 million from comparable 2016 orders of 33.3 million. In the UK, orders were 26.2 million compared to 21.4 million over the same period in 2016. Just Eat say this 22% hike has been aided by unseasonal weather conditions. Meanwhile international orders were up 43% to 16.9 million compared to 11.8 million in 2016, driven by triple digit pro-forma order growth from SkipTheDishes.

Peter Plumb, CEO commented: “The Just Eat team has once again delivered another period of strong growth. “As I get to know the company, it is great to see the UK business in good health and positive momentum across our international markets, particularly in Canada where SkipTheDishes’ delivery expertise and relentless focus on customer service are driving excellent results. We will continue to invest for growth in technology, marketing and great people.”

l CEO of Gourmet Burger Kitchen to step down l quickbitemagazine.co.uk/news

NEWS IN BRIEF NEWS IN BRIEF

Subscription service for deliveroo Deliveroo launches Deliveroo Plus a new subscription service that will provide exclusive discounts for some of Britain’s best loved food outlets. Deliveroo has launched

Twisted launch delivery-only restaurant The Social Media channel has opened its doors as part of London Food Tech week. Twisted was founded in March 2016 and has so far amassed a cult following of nearly eight million food lovers on Facebook and Instagram. The menu for Twisted London will be revealed shortly - but will deliver the same quality ingredients within new and original dishes, including a vegan offering. Jamie Bolding, Founder and CEO said: “Twisted has been an incredible success since its launch just over a year ago. There’s still a huge appetite for the online recipe videos so we won’t be slowing down there but we really want to expand the Twisted brand to real life experiences.

Deliveroo Plus, a new subscription service priced at £7.99 a month and will enable customers to get unlimited free delivery. Deliveroo Plus is being rolled out following a successful trial across 6 UK cities. During their first two months of signing up to the pilot, half of all customers saved nearly £25 over the time period, whilst 1 in 10 saved over £75.

Collaborate to drive growth, say BFFF The industry must ‘work together’ says Nigel Broadhurst, newly elected chairman of the BFFF. Speaking to over 1,000 business leaders at the British Frozen Food Federation’s Annual Luncheon Nigel highlighted the huge potential of the £8.3 billion UK Frozen Food industry as “innovation, investment and insight continue to drive this industry forward.” Nigel, who is also managing director at Iceland, praised the

‘dynamic’ frozen food industry and its strengths saying: “Our producers are delivering some of the best innovation in food production in the market. Our supply chain has never been more efficient or controlled, and investment into our industry has never been greater.” The speech follows the news that the frozen food retail sector has achieved sales of £6 billion (52 w/e 17th September 2017), with foodservice contributing a further £2.3 billion, with current growth in excess of 5%.

Favourite free from brands revealed! Head of sustainability for RAP New role will help clients adapt to a new generation of consumers. Paola Carceles will help the company ‘guide the industry through the necessary packaging evolution in an innovative and commercially viable way.’ Paola, said: “Much has already been done here to ensure we are as ethical and sustainable as possible – and there is a clear drive now to be the pioneers when it comes to the removal of all avoidable plastics in food-to-go packaging. a vision that will take a great deal of work but one we are convinced will be realised in the not-too-distant future.”

The search was conducted during National Free-From Week. Too Good To Be Gluten Free has joined forces with some of the country’s leading free from brands to pool opinions to find the UKs most loved productsvia social media using the hashtag #NFW17. Sam Benjamin, brand manager at Too Good To Be Gluten Free said: “National Free-From Week is all about celebrating free from food, so we wanted to find what the UK’s best loved and best tasting

//QUICK NEWS// Wagamama wins two awards at the CGA 2017 Hero Awards

free from products are.” The top 5 favourites are; • Ten Acre • Genius • Udi • Greens Beer • Too Good To Be Gluten Free Sam said: “It was an incredible response to the search and the feedback we’ve had really shows how far gluten free food has come in recent years, with respondents talking about the quality of some of the top brands and the selection they offer.”

l For more news visit quickbitemagazine.co.uk/news Issue 51 December 2017

e e Fr m o r F

Issue 51 December 2017

Free From

Thanks to consumers growing appetite for foods that are perceived to be healthier - as well as the ever rising cost of meat - there has been a dramatic spike in the freefrom category. The continued demand for all-natural ingredients has seen gluten, lactose and meat free options experience strong sales growth.

Issue 51 December 2017

free from

ccording to consumer data group Euromonitor, 2016 saw various global freefrom category sales jump swiftly, gluten-free grew 12.6% year on year, meanwhile meat and lactose free options increased 11.8% and 9.2% respectively. Health trends are expected to continue to dominate the food-to-go sector well into 2018, boosting the already flourishing segment further. Coffee and sandwich chain Pret have opened veggie only stores to great acclaim - with an anticipated third on the horizon and fast casual chain Wagamama have boosted their vegan and vegetarian menu offerings due to overwhelming consumer demand. According to analysts Kantar Worldpanel, 95% of Brits purchased from the lucrative food-to-go market last year. They reported sales of salads are up 11.5% to £749.9 million, which was boosted by the sectors biggest spender’s millennials - who spend more on lunch than any other demographic – and are also driving the health and well-being sector forward somewhat single-handedly. Vive, manufacturers of high protein, vegan and gluten-free snack bars, are capitalising on the wellness trends to hit the industry over the last two years. “These markets have shown huge growth in the last couple of years with far more people, particularly youngsters,” says Louis Bollard, Co-Founder. “They are becoming increasingly conscious about the amount of meat they consume. It is our job, as a foodto-go producer, to ensure that people who have opted for this as a lifestyle or through dietary requirements, have a variety of tasty, healthy and functional products to choose from.” Vive’s range of products are free from dairy, gluten and soy and contain high protein ingredients that cater to the large proportion of UK consumers who look for a healthier alternative for their lunchtime snack. This lunchtime market is a key day-part to conquer for many snack producers, and an influx of baked snacks, nuts and seeds and protein balls onto the market proves that brands are now becoming much more sophisticated in what they offer consumers.

Issue 51 December 2017

“It’s a really exciting time to be a vegan or a free-from customer as the availability of new products is expanding every day,” enthuses Louis. “Whether that’s in the snack market, QSR or in places such as speciality coffee shops and retail outlets. “As options increase and the taste and functionality of free-from and vegan products improves, this will only lead to more people opting to follow these diets and it’ll become easier, healthier and happier for everyone.” Asian-inspired food chain itsu recently commissioned a report into Britain’s current dietary habits and influences, it revealed that half of millennials are considering giving up meat compared to just 22% of over 55s. The report also highlighted that when it comes to eating out, 52% of vegans and vegetarians still struggle to find somewhere that caterers for their dietary requirements. Itsu’s veggie sales have doubled since 2015, with 20% of all sales now coming from meat-free

Contributors • Sam Benjamin, Brand Manager, Too Good To Be Gluten Free • Madeleine Ahlström, Brand Manager, Almondy • Mohammed Essa, Commercial Director, Aviko UK & Ireland • Fabien Levet, National Account Manager – Foodservice, Pidy UK • Ingo Braeunlich, Founder, Adonis Foods • Gordon Lauder, Managing Director, Central Foods • Daisy Miceli, Head of Marketing and Engagement, Veganuary • Louis Bollard, Co-Founder, Vive • Chris Haddy, Commercial Director, Kara • Tony Goodman, CEO, Yumsh Snacks (Ten Acre) • Ruth Rogers, Owner, The Canvas • Adrian Greaves, Foodservice Director, Young’s Foodservice • Tammy Fry, International Marketing Director, Fry • Cristina Carducci, Marketing Manager, Leggero

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Get a FREE sample today www.avikosweetlife.com * Independent Toluna Research, 300 UK consumers, June 2017 **Independent trials conducted by Good Sense Research, conducted with 100 consumers, May 2017

free from

products. Will Da Silva, Senior Food Development Manager at itsu expressed his disappointment in the variety of vegan and vegetarian options available in the British hospitality industry stating that ‘it’s a shame that so many veggies are still struggling to find restaurants that cater to their dietary requirements’ and how ‘it only reinforces how much food really does mean to the nation.’ Good to be gluten free Euromonitor predict the global gluten free market will hit value of $4.7 billion by 2020 – up from $1.7 billion in 2011. This will be driven by not only preference but also dietary necessity due to the high number of coeliac sufferers in the UK. According to Coeliac UK, coeliac disease is common and affects one in 100 people. The illness - which means sufferers endure a life-long aversion to proteins found in wheat, rye and barley – is only diagnosed in 24% of the UK population and Coeliac UK say this means nearly half a million people currently have undiagnosed coeliac disease. Speaking to QuickBite earlier this year Kathryn Miller, Coeliac UK Head of Food Policy said; “There is a huge demand for more gluten free food when on the move. Coeliac UK are calling on not only convenience retailers but also food services on railways, airlines and airports, entertainment and sports venues, and street food markets to provide more on the move options that cater for everyone, including people on a gluten free diet. “There is more room for growth with the UK hospitality industry missing out on an estimated £100 million of gluten free business per year, and there are lots of resources available to help businesses who want to offer gluten free options.” The UKs only gluten free Italian restaurant Leggero opened to much acclaim back in January 2014, originally not completely gluten free they soon acted on the huge customer demand for gluten free Italian food and in 2015 they decided to go 100% gluten free. Their menu - which is also veggie, vegan and allergy friendly - went 24

Issue 51 December 2017

The UK hospitality industry missing out on an estimated £100 million of gluten free business per year

down a storm with customers craving previously unattainable Italian cuisine, and now they are certified by Coeliac UK - the only UK Italian restaurant to achieve this. “When we decided to become an entirely gluten-free restaurant we soon realised how many people were coming along to enjoy an experience free-from worries together with lovely food,” explains Cristina Carducci of Leggero. “Nowadays, people are much more conscious of the food they eat, there is more awareness about allergies, intolerances and the

demand of the market has increased a lot. Also, a fast-paced life-style means people eat out a lot - the market needs to respond to this huge demand.” With traditional Italian recipes mainly containing Gluten, Leggero has managed to tap into a previously unexplored area of foodservice, one that is going down extremely well with allergy sufferers looking for an inclusive dining experience. “It’s fantastic to see people with different needs able to enjoy a beautiful dinner all around the same table without

free from

having to renounce to anything,” adds Cristina. “Allergies and intolerance are very much more taken into consideration, and this is something which we take very seriously.” Manufacturers of gluten free foods are also seeing huge increases in demand for gluten free products, foodservice bakery brand Kara partnered with Britain’s number one gluten free bakery brand Genius back in 2015 and since then has developed a range of gluten free breads for the foodservice industry. The success of the existing range

and the growing demand for gluten free products has led to the launch of four new products to the range, catering for the 1 in 100 people affected by Coeliac disease in the UK. With 74% of people stating they would eat out every two weeks if more gluten free options were available (MCA Allegra) Commercial Director of Kara, Chris Haddy said the launch has “come at a great time” and is a “perfect opportunity for out of home vendors to capitalise on this growing market and expand their product offering.”

Vegetable revolution With the number of people choosing to incorporate a vegetarian or vegan diet also increasing annually – the number of UK vegans has increased by 360% in the last ten years – trends are heavily pointing towards a veg revolution. Google trends data (2016) saw consumers leaning heavily towards a vegan diet, with an estimated half a million people in the UK following a vegan or plant-based diet – vegan food sales also grew by 1,500% last year. Daisy Miceli, Head of Marketing and Engagement for Veganuary, a registered charity that encourages people to try vegan for January says; “With health, environment, and issues of food poverty and hunger all being contributing factors, there are a whole host of reasons why veganism is gaining recognition as the most sensible and sustainable lifestyle choice. People may start to transition to a plant-based diet for health reasons and then they start to feel better. Often this leads them to look into veganism in more detail and then they start to uncover the truth about animal farming.” According to the Meat and Poultry Report 2017 from the Office for National Statistics, 56% of those surveyed think that meat is not a necessary component of main meals, with 33% stating the reason for cutting back is due to health reasons and 32% stating vegetarian and pescatarian reasons. The report also said that meat for some surveyed is a luxury, with increased expense (29%) and not being able to afford as much (25%) also main reasons for ditching meat from their diets. The report also cited environmental reasons as a factor in many consumers’ meat-free decisions, as the impact of meat production on the environment plays heavy on some consumers’ minds. In total 34% eat less meat for this reason – rising from 28% in 2015. Interestingly amongst millennials the sectors most influential market this figure rises drastically to a whopping 50%. “On top of this, vegan food is becoming more creative and tastier – it’s now enjoyed by many outside the Issue 51 December 2017

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vegan movement, who just want to eat high-quality food that tastes great and probably makes them feel better after consuming it,” adds Daisy. She continues; “With many also citing convenience as a barrier to going vegan, if we see quick-and-easy options that are readily available in mainstream chains then it stands to reason that the number of vegans will rise – and that means vegan-friendly options will become increasingly important for brands wanting to stay relevant.” With veganism hitting the top 3 ‘Things to do to Save the Earth’ (alongside having fewer babies and taking fewer flights), The Canvas – an East London café that recently launched a vegan ‘Tofish and Chips’ dish following the huge success of their vegan freakshakes -are embracing it as a genuinely powerful way to take a positive step towards a better future. Owner and founder Ruth Rogers predicts the future of free-from will see more diversity, more choice and more people going vegan and choosing a free-from diet. Ruth says; “While many people consider

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A third (33%) of Brits have bought or eaten any free-from foods

themselves plant-based for health reasons, veganism is a popular way to demonstrate dissatisfaction with industries that are very much frowned upon in the world today. “With more people demanding good vegan and free-from food, more is appearing and soon it won’t be anything other than normal to have excellent food choices available everywhere.” As for the future of the foodservice industry and the place of free-from within it, Ruth thinks that supporting, enabling and incubating positive activism is the way forward. Ruth adds; “That’s exactly what veganism is – if we are going to reverse some of the problems facing the planet, it has to be the future!” How important are free-from and vegan products to the food-to-go/QSR market? Sam Benjamin, brand manager at the UK’s leading gluten free pastry brand Too Good To Be Gluten Free says; “Free-from has moved from a speciality food trend to a major phenomenon. The UK in general has become more concerned with health

and the types of products in their food. This trend has driven demand for free from food and manufacturers have responded by innovating with new products and developing free from food which tastes as good as non-free from counterparts. “New product innovation has further increased popularity of the category, and driven up sales across all categories, in particular food to go. He adds; “According to Mintel, in the last six months, a third (33%) of Brits have bought or eaten any free-from foods, with 22% buying or eating gluten-free products, 19% dairy substitutes (for instance soya cheese), 16% wheat-free and 16% lactose-free.” Madeleine Ahlström, Brand Manager for Swedish bakery Almondy can see why; “Accounting for 60% of the free-from category, the gluten-free market is now worth £438 million – increasing by 36% between 2015 and 2016 (Coeliac UK), which is why quick service restaurants need to increase the availability of gluten-free dishes. “Almondy’s annual gluten-free insight reveals that there is continued high demand for free-from food with 28% of consumers revealing they have purchased a free-from product in the last year,” adds Madeleine. “The free-from market is huge now. It’s worth more than £627 million and is set to reach £952 million by 2021,” says Gordon Lauder, MD of frozen food distributor Central Foods. “According to Mintel, freefrom food was bought and/or eaten by almost a third of adults in the sixth months up to September 2016, which has undoubtedly grown since then. “According to IPSOS Mori 2016, there are now more than half a million vegans and 1.14 million vegetarians in the UK, meaning free-from now encompasses more than just gluten or dairy free.” Central Foods has supplied freefrom and meat-free products for a number of years, with a continually growing selection. They now offer a full range including the newly launched gluten-free doughnuts, gluten-free wraps, gluten-free pizza bases, as well as meat-free meatballs, meat-free sausages, and even fish-free scampi.

HOT BEVERAGES

Gordon adds; “To illustrate how demand for gluten-free products has impacted us, we worked out that if we laid all the 12-inch gluten-free pizza bases we sold last year end-toend, it would measure 250 times the height of the Leaning Tower of Pisa.” Not only are increasing numbers of people opting for vegan or vegetarian diets, there has also been a rise in flexitarianism (one in three now avoid meat most of the time). Recent research has revealed that more than a quarter (28%) of meateating Brits have cut or limited their meat intake in the past six months. The Mintel report also suggests that a further one in seven (14%) adults say they are interested in limiting or reducing their consumption of meat or poultry in the future. Gordon continues; “The younger generations are the most likely to be following a meat-free lifestyle, and this is a key sector for the food-to-go

and QSR industry. The Mintel report said that one in five (19%) Brits under the age of 25 say they do not eat red meat or poultry, rising to one in four (25%) women in this age group. People are turning to vegetarian or vegan lifestyles because of their concerns not only for their own health but also for animal welfare and environmental concerns. “The world’s burgeoning population is finding it harder than ever to feed itself, particularly ethically, sustainably and at a cost even the poorest people can afford. For these reasons, plant-based eating is becoming increasingly popular, not just in the UK, but around the world,” concludes Gordon. Food producers have created a wide variety of products to make it easier for food-to-go and QSR operators to serve up items that are suitable for a range of dietary requirements, whether it’s dairy-free,

One in seven (14%) adults say they are interested in limiting or reducing their consumption of meat

gluten-free or meat-free products they are looking for, with many products suitable for vegans, as well as those on a gluten-free diet. Giving customers a full range of free-from options is therefore the key to including all possible customers instead of excluding a large proportion. Greaves of Young’s Foodservice explains; “Catering appropriately for all diners will ensure that everyone enjoys their experience, without feeling excluded due to their allergies, intolerances or lifestyle choices. “For those looking for a healthier choice, fish is a good source of protein, rich in vitamins and therefore a firm favourite with many diners.” Extremely versatile fish can be cooked in many different ways as well as also being suitable for pescatarian diners. Young’s foodservice have developed various different products to provide operators with an easy to Issue 51 December 2017

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fact 42% of consumers are more likely to order a free-from cake rather than a standard cake (Toluna/Almondy 2017).” Almondy’s range of glutenfree cakes is made in a certified gluten-free bakery. Having served the UK foodservice market for 11 years, Almondy is an established brand in not only the gluten-free community, but also bakery fans who love their confectionery – with 93% of millennials stating they would buy Almondy’s globally best-selling branded cakes, Daim Cake and Toblerone Cake (Toluna/ Almondy 2017). prepare item for creating freefrom dishes. Tammy Fry International Marketing Director of Fry, a family run business who specialise in a range of vegan products that are available all over the world says; “As shopping habits change and lifestyle pressures increase, consumers are looking for quick and easy meals on the go. At Fry’s we feel that all retailers, but especially those offering a food-togo service, should reflect this shift in their plant based offering. “The challenge now is for the food-to-go and QSR markets to follow suit, with some lagging behind in recognising this trend and responding with increased vegan offers.” Why is free-from food growing in popularity? “The UK free-from market is at an all-time high. The persistent demand for free-from food is ultimately due to the customers with various food allergies or intolerances,” says Fabien Levet, of specialist ready to fill pastry manufacturers Pidy UK. “However, customers are also becoming more concerned about where their food is coming from and choosing to seek healthier options; this has also helped to further drive the popularity of free-from eating. Customers are instantly attracted to free-from products and are willing to pay a premium price for a healthier alternative,” adds Fabien. “As a result, all areas of foodservice have had to make a 28

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conscious effort to adapt their offering to include products suitable for special diets to ensure they keep up with the competition.” Ingo Braeunlich founder of Adonis Foods, a London-based producer of free-from snacks, says: “For overall health, as well as ethical and sustainability reasons. Veganism no longer has an extreme ‘outsider’ position so people are much more rational about their choices now. “We are seeing more and more consumers making fewer compromises in their lifestyle choices, especially when it comes to free-from and vegan product purchases.” Consumers get used to new trends and standards quickly and will therefore expect retailers to cater for their needs with a solid selection of free-from and vegan products. With the gluten-free market now worth £210m, Coeliac UK predicts half a million people in the UK are yet to be diagnosed with a gluten intolerance. As awareness grows, and more consumers are diagnosed demand will naturally increase. “Despite 13% of people having a food intolerance – rising to 17% amongst 18-34’s – Almondy’s research also shows that consumers are increasingly looking to buy free-from foods as part of a lifestyle choice,” says Madeleine Ahlström. “Demand for gluten-free cake options – especially from millennials who really do want their gluten-free cake and to eat it - is growing year by year and this is likely to continue. In

Veganism no longer has an extreme ‘outsider’ position

free from

There is no denying that free from has moved from a speciality food trend to a major phenomenon. The UK in general has become more concerned with health and the types of products in their food explains Sam Benjamin. “This trend has driven demand for free from food and manufacturers have responded by innovating with new products and developing free from food which tastes as good as non-free from counterparts. “New product innovation has further increased popularity of the category, and driven up sales across all categories, in particular food to go,” adds Sam.

What are the latest trends in the free-from and vegan market? “All of a sudden, brands seem to be recognising that vegans need convenience as much as their omnivorous friends – and a solitary (and lacklustre) option just won’t cut it anymore,” explains Daisy Miceli. “Retailers are coming to the realisation that falafel and hummus - though still very much loved in the vegan community are not the only vegan-friendly options. “Restaurants are experimenting with flavour more – dishes featuring

Product innovation has further increased popularity of the categorys

sweet potato, avocado, chickpeas and beans tend to be crowd pleasers and we’re seeing savoury options busting with flavours. Dairy-free cheese is going from strength to strength with more varieties available in mainstream eateries, and this has transformed the pizza market. Daisy adds; “Many pizza-eaters might not even detect a difference if you swapped their dairy mozzarella for an (equally creamy) rice-based alternative. And ever better news, dessert no longer has to be a dull fruit salad, with cakes and tortes and chocolate bars all emerging. With more vegans and

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vegetarians emerging, manufacturers will ultimately find success in offering a wide range of free-from options. Ingo Braeunlich says; “We are going in a direction where more and more people are becoming vegan – just at different levels. There are the liberal types and at the other end of the scale, the more focused that will not touch anything that doesn’t have a vegan label. “The liberal side of the spectrum opens up the opportunities for a higher volume of people to make one or two meals vegan consciously during the week. Adonis have also witnessed firsthand the emergence of ‘combination diets’ whereby consumers want both vegan and gluten-free options. Ingo explains; “A combination of vegan and gluten free was very rare in the early days as vegan food will very often be high in sugar. “Food development is moving forward and we are trying to push what is possible through Adonis. Our products are low in sugar, vegan, gluten free and soy free and still remain 100% natural.” In regards to the lucrative foodto-go market and the important lunchtime day-part functionality is still key. Louis says; “The consumer has moved on from simply demanding an empty, often tasty snack that ticks the vegan/freefrom boxes but doesn’t really have a functional benefit. “An example is plant-based proteins, which have seen a huge increase in popularity recently and provide a functional as well.” For three years Ten Acre gave led the way in providing a onestop snacking opportunity for the foodservice industry. Ten Acre crisps and popcorn are ‘free-from plus’ meaning that they are gluten, dairy MSG and GMO free, as well as vegan and vegetarian certified. They have found that the latest trends surrounding free-from products seems to be quite simply, more. “Free-from is not a trend anymore- it is here to stay, “says Tony Goodman of Yumsh Snacks, creators of Ten Acre crisps and popcorn. “You cannot have a small offering 30

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in a corner that consumers need to search for. Free-from products need to be the first items that a customer discovers in store. “If your space is at a premium, then just stocking free-from products can be the answer. When you choose leading brands, one product can deliver on taste and on all dietary requirements.” Food to go is just that – food for consumers on the move and food for consumers who don’t have time to carefully read a packet for ingredients. For Ten Acre this is key, Tony says; “If a customer can come in and quickly ‘grab’ a product from the shelves that everyone can eat – this makes for speedier purchases, shorter queues, and all-round satisfaction.” What considerations do businesses need to take when preparing/serving free-from products alongside non freefrom products? “Almost 60% of people don’t realise that not all chips are gluten-free, meaning quick service restaurants could run the risk of serving gluten to those with an intolerance, which could result in serious side effects,” says Mohammed Essa. “With a massive 70% of people opting for

chips as their preferred gluten-free side out-of-home, operators must take a second look at their potato sides and the gluten that could potentially be hiding in servings.” “It’s essential that operators are not only clear on the allergens contained in ingredients or products used in their menus, but are also aware of the dangers of serving food containing gluten to coeliac sufferers. Take potatoes for example, though they don’t contain gluten, how and where they are prepared means that operators could be unintentionally serving gluten to customers,” adds Mohammed. Aviko also supports operators with its ‘top tips’ booklet, a guide to catering for gluten-free and coeliac customers out-of-home. It aims to better equip operators with the information needed to ensure glutenfree dishes are prepared without the risk of contamination. The ‘Top Tips for Gluten-Free Out-Of-Home’ booklet has facts, hints and product information to help operators become true Gluten-Free Heroes. It also includes coeliac friendly recipes such as the Indian-inspired Aloo Palak and traditional British Cider Battered Fish and Chips, created with respected chef and representative of the Craft

If a customer can come in and quickly ‘grab’ a product from the shelves that everyone can eat – this makes for speedier purchases

free from

Maintaining a solid brand identity is crucial in order for menu offerings to remain as clear as possible which is essential in the world of freefrom. Ingo Braeunlich says; “To build consumer trust, it is easier to stand as a brand for a specific lifestyle choice. Mixing lifestyle choices confuses people quickly. “With Adonis, we’ve tried to target the busy office worker that struggles to find time to do exercise and relies on healthy snacking.” Too Good to Be Gluten Free believe that retailers need to put a more concentrated effort into the merchandising of their free from products than they do with their nonfree from products. Sam Benjamin says; “Merchandising is key to driving sales or free from products. The standard strategy in merchandising is to put all free from products together and that’s what a lot of big retailers are doing, however, we believe that retailers should aim to market products in parent categories. “By merchandising this way, retailers can appeal to that bigger free from lifestyle audience and potentially convert shoppers to profitable free from purchases. Retailers we work with who have

done this have seen uplift in sales. For example, if a consumer is coming in for a snack, free from options should be together with the rest of the food options, that way retailers can appeal to that bigger free from lifestyle audience and potentially convert shoppers to profitable free from purchases.” Sam adds; “Retailers should also analyse their range and sales, look at what lines are substitutable and what will drive real incremental sales. Gaining an understanding of what their consumer missions are within the free-from category is essential to develop the approach and tactics which should be applied. Tactical merchandising against specific occasions is also key in order to help the consumer with their choice.” Of course it is important to remember that vegans and vegetarians are able to eat at many (most in fact) fast-food restaurants. Daisy says; “Many veggie burgers are vegan so long as you hold the cheese, mayo or yoghurt dressing – and they can add in alternative sauces like standard ketchup and bbq or, in some chains, or go for more interesting additions such as avocado or sweet chili sauce. “The issue is that, as many

options need to be adjusted, vegan and free-from consumers are likely to lack confidence when visiting some of the popular chains. Adding dedicated vegan options to the menu could be a solution, and some already have a specific vegetarian / vegan menu.” Further to this, there’s sometimes confusion over how items like fries or chips are cooked – in the UK they’re likely to be fried in a vegetablebased oil but many restaurants and cafés could see an increase in vegan customers if clear labelling is implemented across all dishes. “Ensure that all staff are clear about what makes a dish vegan – this applies to front of house as well as those in the kitchen,” adds Daisy. “Then implement and follow a clear process for food preparation. It’s important that this is taken seriously as customers ordering vegan foods may also have allergies or intolerances to dairy or egg. “It is easy to avoid cross contamination of vegan and nonvegan foods simply by following the FSA guidelines that restaurants should already be working to. These are the main points at which cross contamination is possible…”

look at what lines are substitutable and what will drive real incremental sales.

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The future of free from….. As free-from options continue to gain momentum and consumers become more adventurous, those following a free-from lifestyle are increasing. Large companies are now adding gluten free and vegan options to their menus, and this will undoubtedly continue to impact the rest of the foodservice industry - who are likely to follow suit. Chipotle Mexican Grill - which has six restaurants across London, including Soho, Baker Street, Islington and The City - gained gluten free accreditation from Coeliac UK for all of its sites in London earlier this year. Chipotle worked closely with Coeliac UK for a number of months during the accreditation process, which included a series of audits and staff training on the preparation and serving of gluten-free food. James Dannatt, marketing manager, Chipotle in Europe, commented on the accreditation: “We are delighted to achieve gluten free accreditation from Coeliac UK.” Dannatt also commented on the

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fact that the accreditation will allow them to continue to make London “a safe place for those with coeliac disease to enjoy (their) food.” World Vegan Month November was World Vegan Month, and new research released by The Vegan Society – a registered educational charity that promotes the vegan lifestyle– found that the reception to vegan foods is overwhelmingly positive. They found that more than half of UK adults are now adopting vegan-buying behaviours and Britain is more veganfriendly than ever before. The research found that one in five (19%) cut down on the amount of meat they buy and nearly one in eight (13%) now choose meat or dairy free options from the menu when eating out. Around half of those surveyed (51%) said they welcomed the rise in vegan foods available in shops, cafes and restaurants, with almost one in 10 (9%) saying they would like to see an even greater choice of vegan food options on offer. However despite huge advances in

Consumers need help from manufacturers and retailers when it comes to changing diets

the market and the obvious consumer demand for all free-from products Nielson data has found that 42% of people with specialised diets or family members with food intolerances still say product offerings don’t fully meet their dietary needs. “Consumers need help from manufacturers and retailers when it comes to changing diets to address various concerns, particularly as some are prioritising ingredients over brands,” commented Mike Watkins, Nielsen’s UK head of retailer and business insight. “It’s a win-win for both groups as it provides the industry with a significant opportunity to drive new and alternative product portfolios that people want to buy for the long-term.” QB

BUSINESS PROFILE

BUSINESS PROFILE:

The Plant

Academy

Ellie Richards - Johnson switched to whole foods and juicing to help better manage her family’s health. And so when she fulfilled a lifelong dream of opening a vegan café in her home town of Southport, Merseyside, creating a menu focused on healthy food seemed the natural thing to do.

“At a time when I had first-hand experience of the benefit of cutting processed foods from my diet suddenly everyone was talking about juicing, free from and wholefoods. I immediately saw the potential of launching into this 33

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market with a plant based food concept. It’s an approach that is very current, very now. To me, it’s just great tasting food that is packed full of the healthy stuff,” said Ellie. Before opening for business, Ellie

spent two weeks travelling around the UK drawing inspiration from other plant based cafes “It was an opportunity for me to see what the recurring trends were and to gain an insight into what consumers were looking for.

BUSINESS PROFILE

PLANT BASED “That time was invaluable and helped shape the concept for The Plant Academy. I was also very much influenced by Deliciously Ella and the whole clean eating movement which is growing at an incredible rate.” At the Plant Academy everything is created to satisfy the taste buds and fuel the body. The menu varies almost daily and might include, for example, homemade soups, a tofu BLT sandwich, chickpea melt, delicious salad or a hearty dhal. There are always freshly baked cakes on offer, gluten and dairy free. Plus Ellie has created a range of raw cakes loaded with fruit, vegetables and nuts which are particularly popular and packed full of goodness. “We avoid processed ingredients and refined sugars and, for example, use coconut sugar in most of our baking,”

Ellie, tell us a bit about yourself…. Throughout my university years I had various jobs in pubs, cafes and restaurants and although I didn’t necessarily enjoy the unsocial hours, I loved the buzz and that really set me up 34

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for a future career in hospitality. I grew up with a keen interest in healthy eating as my family had switched to juicing and wholefoods as a way to improve all round well-being. So after I finished my Master’s Degree I decided to move back to my home town of Southport, Merseyside so I could combine my passion for cooking and healthy eating. As a result The Plant Academy was born and we officially opened for business in April 2017.

Why did you choose to go down this route? At a time when I had first-hand experience of the benefit of cutting processed foods from my diet suddenly everyone was talking about juicing, free from and wholefoods. I immediately saw the potential of launching into this market with a plant based food concept. It’s an approach that is very current, very now. To me, it’s just great tasting food that is packed full of the healthy stuff. Before opening for business, I spent two weeks travelling around the UK drawing inspiration from other plant based cafes. It was an opportunity for me to see what the recurring trends were and to gain an insight into what consumers were looking for.

That time was invaluable and helped shape the concept for The Plant Academy. I was also very much influenced by Deliciously Ella and the whole clean eating movement which is growing at an incredible rate.

How have your customers reacted to a plant based café? At the Plant Academy everything is created to satisfy the taste buds and fuel the body. In the early days we switched the menu up a bit so we could gauge what customers were looking for. More recently we have been able to drill down to focus on the best sellers such as, homemade soups, tofu BLT sandwiches, chickpea melts, delicious salads or hearty dhal. Plus, there are always freshly baked cakes on offer, gluten and dairy free. It’s still early days as we are only six months in but we have our regulars now that come in asking for their favourite menu items which is excellent.

What made you open in the location you chose? We were keen to be the front runners in our local area, promoting a healthy plant based diet and when we opened The Plant Academy was the only fully vegan

BUSINESS PROFILE

FEEL GOOD FOOD place in Merseyside. Southport is also my home town and an area I know well and I knew there was a good network of vegans and vegetarians looking for somewhere to retreat to. The cafe is also located in the town centre and is easily accessible to all.

You have a very varied menu, What are your most popular items? We have created a range of raw cakes loaded with fruit, vegetables and nuts which are packed full of goodness and particularly popular. We make all our own cakes on the premises and we avoid processed ingredients and refined sugars and, for example, use coconut sugar in most of our baking, Our specialty coffees sell particularly well and we offer the usual latte, cappuccino, espresso and long black made using freshly roasted coffees from Crosby Coffee brewed through a Casadio traditional espresso machine from La Cimbali which delivers consistently excellent coffee. We wanted to offer something a little different to the ubiquitous Pumpkin spiced Latte and so we created our

own range of ’specialty lattes’ which includes turmeric; beetroot; matcha and rooibos. We make a ‘shot’ of the turmeric, beetroot etc. and then pour it over steamed milk with agave – customers can choose from oat, almond, soy, coconut or tiger nut milk. We promoted our new latte range on Facebook and in the café prior to launch and on day one we sold over 50 which was excellent – they remain one of our best sellers and we expect that to continue as we move into winter.

Free From foods are now gaining in popularity, what trends are you noticing at the moment? People are excited by our ‘Buddha bowls’ (brown rice dishes topped with roasted vegetables, fresh salad and a choice of delicious sauce), and our new vegetable filled wraps. We are being asked for more of our unique cakes, such as beetroot red velvet cupcakes. Many of our customers are avoiding refined white sugars, and will actively opt for our refined sugar free cakes, preferring sweeteners such as agave, dates or coconut sugar.

It’s obvious you love what you do, what is the best thing about your job? I love experimenting with different flavour combinations in our cakes, main meals and hot drinks. It’s especially rewarding when people who are skeptical about plant based food when they arrive then tell me how amazing my food was when they have eaten.

What does the future hold for yourself and The Plant Academy? We have big plans for The Plant Academy, hopefully expanding into bigger premises in 2018 or 2019, where we can open a vegan supermarket alongside the cafe, selling fresh organic vegetables as well as innovative and interesting vegan products, zero waste bulk grains, legumes and nuts, natural beauty products and environmentally friendly household cleaning products. We would like to create more of a community around The Plant Academy, developing it in to a hub for health and wellness, with the cafe at the centre of it all. QB Issue 51 December 2017

Sweet Treats

Sweet treats

With dessert only restaurants now commonplace amongst UK highstreets, consumer demand for indulgence is at an all-time high. An after dinner institution the dessert - in its many guises - has prevailed as a very deserving third course to many a meal. Whether it be frozen, chilled or hot, a dessert can not only make your menu more enticing but also crucially increase minimum spend.

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sweet treats

essert parlours, cafes and restaurants have been steadily popping up across the UK to a largely positive reaction. While the classic cafe/coffee shop still holds a large segment of the UK’s out of home (OOH) eating habits, this new breed of dessert parlour - which combine some of the most popular elements of eating OOH - have revealed a very profitable sector of the market. QSR’s and food-to-go specialists are under increasing pressure to up the ante on their dessert menu, as the rise of the dessert only restaurant continues to impacting on the consumer. The popularity of freakshakes, filled crepes, and gourmet pancakes have seen both franchised and independent outlets find immense success in this market - with dessert franchise Creams Cafe leading the charge in terms of numbers. Since launching in 2008 the fast casual restaurant that specialises in waffles, crepes, and gelato has gone

Dessert for a main meal is an increasing trend among younger generations.

Contributors • Jon Turonnet, Foodservice Sales Manager, Brioche Pasquier • Gordon Lauder, MD, Central Foods • Tom Styman-Heighton, Development Chef at Funnybones Foodservice • Anna Boletta, Co-Founder, Minioti • Zeynep Turudi, Founder, Truede • Michele Young, Director, Coolberry • Madeleine Ahlström, Brand Manager, Almondy • Fabien Levet, National Account Manager – Foodservice, Pidy UK • Marie-Emmanuelle Chessé, International Development Project Manager, Tipiak • Sian Holt, Managing Director, Fudge Kitchen • Jane Deegan, Marketing Manager, Kara Foodservice • Yousif Aslam, Managing Director, Heavenly Desserts • Emma Gracie, Assistant Brand Manager, Patisserie Valerie • Sunny Wu, co-founder & director of Bubblewrap

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from strength to strength. With 55 restaurants currently trading - and 50 more in development - Creams has announced plans to eventually open 300 restaurant style outlets throughout the UK, and are even developing smaller kiosk formats to appeal to the street food led consumer. While sweet food-to go is not a new concept - the classic ice-cream cone is well-established in UK history - the rise of the dessert operator is meeting growing demand from consumers looking for sweet foodto-go. New concepts like Bubblewrap Waffle, which can be found in London’s Chinatown are a welcome addition to the market, providing fresh homemade waffles with a range of decadent toppings and fillings that have proved a huge hit with Londoners and tourists alike. Hundreds of people flock to Chinatown daily to try the Hong-Kong inspired street snack. Owner Sunny Wu tells QuickBite;

“In a fast-paced environment like central London, Bubblewrap endeavours to provide customers with various options by offering different special gelato and toppings to keep the QSR market fun and vivid. “Our ‘insta-worthy’ treats - like our waffle-cones, piled high with fillings and toppings - prove incredibly popular, and the social media buzz generated helps more and more people discover our unique treats. We constantly change our menus to ensure all our existing and new customers can enjoy Bubblewrap with a different and fun twist.” Dessert for a main meal is an increasing trend among younger generations, and Bubblewrap are also finding that people are more likely to enjoy food with fun ideas and creative concepts. “The way desserts and sweet treats are presented can also enrich the overall experience,” adds Sunny.

“Allowing people to enjoy it more with family and friends.” And while Bubblewrap do have a few health conscious customers, their menu is crucially extremely flexible, meaning customers can decide on a whim to omit certain ingredients in order to create an entirely bespoke dish. “Our menu has been designed to allow customers to choose what levels of sweetness they would like to go for,” says Sunny. “Some people will have Bubblewrap plain which doesn’t contain a lot sugar by itself, and others enjoy a whole lot of Nutella in it”

The pressure is on But is the UK really invested in these types of restaurants, and is there staying power in such a bustling market? Earlier this year food delivery giant Deliveroo, revealed that orders for desserts soared by a third (33.7%) - compared to the previous month putting sweet treats back at the top of agendas for 2017. Market data analysts Statista also revealed that the majority of consumers eat desserts -excluding cakes - two to three times a month, with ready to eat desserts the most popular format. American dessert chains Krispy Kreme and Dunkin Donuts have also found success in the UK market. The USA’s love of the dessert industry is well publicised, and with a prevalently sweet palate - tastes have inadvertently made it over to this side of the pond. Both dessert spots have amassed a dedicated following despite only being prevalent in the UK for the last few years. Dunkin - despite having over 11,000 locations worldwide - has only been present in the UK since 2013, after the chain made a highly anticipated return 20 years after it left the market. Krispy Kreme has on the other hand recently celebrated the opening of its 100th store in Nottingham and since entering the UK market in 2003 has managed to nearly double its total number of outlets in just five years (from 46 units in 2011). One of the UKs most well-known dessert parlours Patisserie Valerie has been serving cakes and patisserie to eager dessert lovers since its inception in 1926. Growing rapidly in the last ten

Orders for desserts soared by a third (33.7%) compared to the previous month.

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years the chain has grown from eight shops in 2006 to an impressive 192 today. Described as a ‘haven of self-indulgence’ the brand sells its unique range of cakes, breakfasts and teas in a sit-down café style environment. Patisserie Valerie say their desserts are so popular because no matter what is going on in the outside world, ‘people love to take time out and indulge in something sweet – to make them feel good.’ Focusing on their unique menu of luxurious desserts, Patisserie Valerie say; “For us it isn’t about staying ahead of the competition, but rather creating innovative and luxurious products for our customers.” In fact by building on the popularity of the British classic ‘afternoon tea’ the dessert café revealed they sold 133,000 of the cake and tea driven treats last year, generating sales of £2.3m - comparable to sales of £1.2m the year before. Chief executive Paul May revealed that the afternoon teas had increased in popularity because they allowed customers to try a selection of cakes “as well as being a great British experience” particularly over the summer months. A spokesperson for the chain told QuickBite; “People are always looking to try something new, which is something we aim to support with our product development over the next 12 months.” Patisserie Valerie’s innovation saw revenue significantly boosted, reaching £40.4m (November 2017) up £5.5m compared to 2016 – with

the chain also announcing their plan to focus on 20 new store openings per year. Executive Chairman, Luke Johnson commented that the brand is ‘confident of delivering a successful second half of the year and beyond.’

Destination driven Hot drinks dominate in the morning and around breakfast time, with hot drinks equating to 80% of occasions

Of course as these types of venues are heavily driven by seasonality, for the cafe and restaurant-style dessert sites, developing themselves as a ‘destination’ is critical to their survival. Brands such as the franchised fast casual restaurant Heavenly Desserts recently opened their second franchise location in Liverpool’s City Centre – their 6th branch. The brand has focused heavily on the design of the store, offering luxury, artisan desserts that are all made in house. A key distinction to Heavenly Desserts menu is the time spent honing it to a very precise audience, an audience that are willing to spend slightly more to receive a tailored eating out experience. Yousif Aslam, Managing Director of the popular dessert restaurant told QuickBite; “We find that the vast majority of our visitors are 16-40 year olds, most food eateries do not pay much focus on their dessert menu’s and we often find that there isn’t a great deal of product options available, therefore I believe consumers make the informed choice of visiting a dessert restaurant for dessert. “The future for sweet treats is strong within the f&b sector, people from all walks of life need a treat at some point during their week or month and we offer exactly that, a treat, in a warm and

welcoming environment.” These types of operators have evolved rapidly and have managed to tap into a market of young people, families and students looking for a relatively cheap, yet indulgent dessert – who are crucially venturing out specifically for dessert, as opposed to choosing one from a sometimes limited menu as a spur of the moment decision after a full meal. Those venturing out solely for a dessert are very much driven by the desire to treat themselves, despite recent negative attention to foods of the sweeter - and sugar loaded - persuasion. The fact that dessert operators have managed to remain popular despite health concerns is a testament to the staying power of these indulgent desserts. “We don’t get any requests at all for low sugar desserts,” says Yousif. “Anybody who wants a dessert (from us) is making an informed choice when visiting. “The comparison would be when having a takeaway night, we make an informed choice, it’s a treat and not something we would eat every day.”

How important are sweet treats and desserts to the food-to-go/QSR market? “Having a delicious range of sweet treats will always catch the customer’s eye at any time of day,” explains Fabien Levet, 40

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of pastry specialists Pidy UK. “Particularly when they are desperately in need of that instant energy fix! Customers are always likely to treat themselves when out of home; therefore catching their immediate attention with a beautiful selection of treats is sure to tempt them. ” “As they are impulse purchases, sweet treats and desserts are a big part of the food-to-go and QSR market,” agrees Gordon Lauder, of food distributor Central Foods. “Producers have really risen to the challenge to create a range of items that are tempting and appealing to the health conscious, as well as items that are suitable for consumers with differing dietary requirements, such as vegetarian, vegan or gluten-free.”

Innovation and skill “As the customer’s expectation of a quality food and drink offering in foodto-go/QSR environments increases, it’s down to the operator to deliver innovation while showcasing skill and creativity on a menu,” adds Fabien. “This is true of everything from main meals to cakes and sweet baked goods, consumed in store or on-the-go by time poor customers.” Jon Turonnet, of Brioche Pasquier says; “Sweet treats are often the magnet that draws customers into an outlet. A

display of tempting cakes and bakes will be attractive at any time of day, and once inside the door, most will buy either to eat in or take away. He continues; “Whilst mealtimes are key sales periods, quick-service outlets need to attract customers at all hours and it is light bites and sweet options that will be the key to all day temptation!” “As our lives get busier – the need for grab and go sweet treats is increasing,” says Zeynep Turudi, of Turkish Delight wholesaler Truede. “There is demand for ‘food on the move’ – and this includes sweet treats and desserts. “There is also a growing demand for premium confectionery made from natural ingredients as we become more health conscious. Zeynep adds; “Shoppers are looking for grab and go products – that have health benefits too. Food-to-go operators and QSR need to consider choosing sweet treats that can tick all of these boxes.”

What are the most popular products in the sweet treat and dessert market at present? Jane Deegan of Kara, who provide sweet and savoury baked goods for foodservice explains; “This year new innovative desserts have increased on

There is also a growing demand for premium confectionery made from natural ingredients

menus by 18%, as consumers are now demanding new exciting flavours and concepts to tickle the taste buds. “Kara’s Luxury Salted Carmel & Hazelnut Chocolate cake is back by popular demand this year and is already causing a storm within foodservice. Taking home the accolade of ‘Large Cake’ winner at this year’s 2017 Quality Food Awards, this melt in your mouth cake is set to take customers on a truly mesmerizing experience. Jane adds; “As 13% of consumer’s state that they snack on a slice of cake as a treat upon snacking occasions, this melt in your mouth masterpiece will truly set menus alight.” As consumer lifestyles get increasingly busier ‘food-to-go’ is becoming more convenient and prominent. According to industry research doughnuts have increased in popularity, they are most prominent during snacking occasions - up by 3.4% on last year. “Doughnuts are the key item for consumers on the move,” says Jane. “Kara’s doughnuts are the perfect on the move treat. They are made from rich sweetened dough, dusted with a decadent sugar coating and injected with either a sweet apple and raspberry filling or an indulgent milk chocolate filling.” In uncertain times people tend to look to food for comfort. Desserts are Issue 51 December 2017

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the ultimate comfort food, and whilst the trend for healthy desserts is well established, counter-balancing this is the trend for indulgence.

Stateside Influence “Of course many people still want to treat themselves while eating out, and a good pudding is one way to make an event special,” says Tom StymanHeighton, Development Chef at Funnybones Foodservice “US-inspired foods are very fashionable and the appetite for good quality American foods is only growing - some of the world’s most desirable sweet flavour combinations come from the great melting pot of American culture. “Stateside they take their desserts seriously and their recipes are not for the faint-hearted. Cheesecakes, banoffee pies, chocolate and cookie based desserts are the norm, and they are perfect for those looking for an indulgent treat,” adds Tom. Chocolate brands are also making a strong impact in the sweet treat market and can help quick service restaurants boost profits. Madeleine Ahlström of Almondy who produce frozen cakes using traditional Swedish recipes explains; “Incorporating chocolate brands in cakes is a trend that has been gaining momentum for some time and consumer demand for confectionery inspired desserts continues to grow.” In fact independent research has found that 84% would buy a cake made using a chocolate brand – the main reason being that they recognise the brand and know what it will taste like, so it’s a low risk purchase.

Instagram generation Beauty is in the eye of the beholder and this is true even in the world of desserts. Consumers are increasingly choosing their favourite sweet treats based on how they look. The fact is people eat with their eyes, which is one of the many reasons macarons have become the must-have sweet treat, as well as an Instagram sensation - boasting nearly three million posts suggests Marie-Emmanuelle Chessé of Tipiak who produce frozen macarons for the foodservice. “Our macarons are available in ten varieties, from classics such 42

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With Christmas just around the corner, altering your offering to make it festively appropriate will add instant appeal

as chocolate, pistachio, vanilla and raspberry, as well as contemporary flavours from our French Pop Macaron collection which include chocolateorange, milk chocolate passion, caramel with sea salt and blackcurrant violet,” says Marie. “Along with our famous macarons, our French Pop Eclairs are proving a win-win for outlets. Combining the mini and indulgent trends, the mini version of the choux classic was developed to make a big impression on customers with tempting crème brȗlée, indulgent chocolate orange, lemon, and fruity raspberry-blackcurrant.” In the last year Tipiak has seen growing demand for its famous glutenfree macarons – the vibrant palette of colours available is one of the many reasons why these French classics work so well. With the industry changing all the time a versatile product that can be used to create various different desserts. “Here at Pidy, we have taken innovation to the next level and

recently launched our range of frozen sweet and savoury sponge sheet for UK industrial, bakery and foodservice sectors,” explains Fabien Levet. The collection, which includes plain and cocoa traditional sponge sheets, flavoured sponges and those with inclusions are stored as frozen product, therefore giving a shelf life of up to 18 months. Fabien adds; “The sponge sheets are truly versatile, suitable for a range of desserts and can be used to make beautiful sweet treats of all kinds; including layered cakes, individual & miniature desserts, decorative strips or yule log.”

Christmas Treats And with Christmas just around the corner, altering your offering to make it festively appropriate will add instant appeal as everyone indulges more at Christmas time. “With this in mind, nostalgic tradition is always important and Christmas isn’t complete without a comforting classic mince pie. Delicious

sweet treats

hot or cold, homemade mince pies offer a lovely personal touch and delightful taste of Christmas while also being quick and simple to produce,” says Fabien. “The ideal festive treat served alongside a hot beverage, Pidy’s straight sided 6cm Sweet Telline is a wonderful base for mince pies, made from delicious shortcrust pastry and ready-to-fill with vibrant, fruity mincemeat.” With a huge increase in the number of vegetarians - according to IPSOS Mori 2016, there are now 1.14 million vegetarians in the UK – and a big rise in the number of people who avoid gluten - Coeliac UK estimates that there are now over 1.3 million Britons or 3% of British adults following a gluten-free diet and with, 8.58 million, or 13%, are avoiding gluten in their diet – suppliers have created an excellent selection of frozen sweet treat and dessert products that appeal to those who have specific dietary requirements.

Gordon Lauder explains: “There has undoubtedly been a growing demand for what’s known as healthy or clean desserts within the food-to-go arena. But people still like to reward themselves with a little ‘treat’ and happily, there are many products which fulfil many different customer requirements. “One example is our KaterBake jam doughnuts which are baked rather than fried, are approximately 28% lower in fat and, at 48g, approximately half the size of a standard doughnut – perfect as a guilt-free treat.” How can outlets add value to their menu with desserts and sweet treats? The mini-dessert trend is also transforming the way in which desserts are served. Far from being a fad, the trend is growing, with increasing numbers of customers wanting to enjoy a lighter sweet treat in the middle of the day or as the finish to a meal. “This trend offers a new opportunity for outlets who can now attract a different type of customer –

We encourage operators to offer sweet options in different ways, not just one size fits all.

those who like a sweet bite but are put off by the huge portions of pastry and cakes that are often the only option on a menu,” explains Jon Turonnet. “We encourage operators to offer sweet options in different ways, not just one size fits all. Macarons and petit fours make perfect mini-dessert offerings alongside a cup of coffee, and also make a tempting take away option if offered as a display on the counter with the customer being able to choose their three favourites from the selection available.” The desire for smaller sweet bites means that each serving needs to look beautiful and offer intense flavour that rewards the diner with quality rather than quantity. Petit fours, Macarons and other bite-sized pâtisserie fit the bill perfectly. “The new Petits Fours Envies Sucrées or ‘Sweet Desires’ collection consists of nine varieties – some established favourites, some new creations - each perfectly crafted, baked, filled and finished by Brioche

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Pasquier’s master pâtissiers,” adds John. At Funnybones Foodservice they are also witnessing trends surrounding portion size, both politically and within the foodservice market - therefore they encourage operators to vary these. Tom says; “A slender slice of a rich pudding served with a coffee or tea might be much more tempting to some than a large bowlful of the same pudding. Make it clear on the menu that desserts can be ordered in two sizes so that people can choose the portion size they want. This way, you may tempt those who usually skip pudding. “Sweet sharing dishes are also a great idea for parties of diners. Cut rich desserts into bite sized pieces and display on a board or slate, so that everyone can choose from the selection. Intersperse with a little fruit to freshen up the offering.” And with 82% of consumers wanting to see new and exciting desserts on menus (Toluna/Almondy March 2017) Madeleine Ahlström thinks that updating your dessert menu is a simple way to add value to your offering and excite customers helping quick service restaurants boost the appeal of their sweet treats. “Working with bakeries such as Almondy can mean real operational and commercial benefits which can have a positive impact on the bottom line and customer satisfaction,” says Madeleine. “We’ve spent over thirty years perfecting our cakes to deliver great taste and quality – taking the hard work out of creating a strong offering. “The holy grail of any operation – especially multiple sites – is ensuring that the customer experience is consistent. This is where Almondy can help, baking from scratch takes time and results can vary due to ingredients and skills. Buying chilled desserts with a short shelf life can also be highly wasteful and costly, with surplus slices often ending up in the bin. Madeleine adds; “Almondy’s foodservice range removes these headaches, the gluten-free, confectionery-inspired cakes come conveniently pre-cut into 12 slices and can be defrosted as needed – a single slice taking as little as ten minutes to thaw and serve – so quick 44

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service restaurants never have to disappoint customers or lose out on a dessert sales. “

of options for a decadent yet health conscious dessert. Michele says; “Frozen yogurt has to be the healthy option it’s fat free and can be used for a variety of sundae recipes with a different range of toppings (from the naughty to the nice!). “Healthy choices include fruits, natural fruit purees and sauces, nuts and almonds, granola or honey.”

Simple Twists Pidy suggest ensuring your selection stands out by adding simple twists, from aesthetically appealing decorative toppings and on-trend flavour combinations to flavoured pastry. “Our new product development has been predominantly focussed on introducing flavoured tartelettes into our range,” says Fabien. “We wanted to introduce some new and innovative products just in time for Christmas when it’s even more important to make a statement. We have developed three new flavoured tarts including Speculoos, Chocolate & Black Cookie. “These tarts are the perfect way to add a unique twist to a winter warmer,” continues Fabien. “A biscuit or chocolate base with a warm Autumnal berry filling is simple to prepare but the unique speciality flavoured pastry adds a whole new dimension to the classic tart. Creating visually appealing desserts is key to encourage consumers to purchase and a dessert with a wow factor is sure to impress. Michele Young of Coolberry manufacturers of premium soft serve frozen yogurt says; “Today’s customer is looking for visually appealing desserts – that are “instagrammable” and tell a story. “Creating a dessert or sweet treat menu with standout options that make heads-turn will really be a sure step towards adding value and increasing dessert sales.” What dessert options are available to tempt health conscious consumers? Many consumers now have special dietary options that prohibit them from eating traditional sweet treats. Having a delicious option available is quickly becoming a priority with gluten-free now accounting for 60% of the freefrom category (Kantar 2016). “To help quick service restaurants meet this demand, all of Tipiak’s macarons are gluten-free making it simple to provide beautiful patisseries to those with special diets which also appeal to all consumers,” says Marie. As manufacturers of frozen yoghurt – a popular alternative to icecream – Coolberry offer a wide variety

Free-From

Today’s customer is looking for visually appealing desserts – that are “instagrammable” and tell a story

However healthier eating does not necessarily mean taking a puritan approach to food and cutting out all sweet and delicious options. One way that people are eating more mindfully is to cut down on sweet calories rather than giving them up altogether. This fits with the flexitarian trend which sees people not giving up meat but eating less of it, and also the trend for cutting out alcohol for a few days each week. We are in an age that encourages moderation. Jon explains; “As our desire to eat more healthily grows, so does the imperative for quality. If you are going to choose a mini dessert rather than a plateful of a rich pudding, you want that mini-mouthful to be superbly crafted – beautiful to look at and intensely flavoured. “French pâtisserie is supremely well suited to this trend. With expertise built up over centuries, the pâtissier is uniquely qualified to create the finest, most delicate and delicious mouthfuls of intense flavour that will deliver the ultimate sweet experience to the customer.” It’s important to remember that diners expect their free-from desserts to be just as indulgent, tasty and tempting as any other dessert and there’s no reason why they can’t be. “Our ‘Menuserve’ roulades, which are both gluten-free and suitable for vegetarians and are available in a range of different flavours,” explains Gordon Lauder. “They are amongst our most popular products for many reasons including their appealing presentation, delicious taste, home-made look, and the fact that they are suitable for a variety of diners. Central Foods has recently launched an updated version of that all-time classic, the ring doughnut, gluten

sweet treats

free and ‘midi’ sized this doughnut caters to health conscious customers. “Being suitable for vegetarians and coeliacs, means it also ticks a lot of boxes for customer requirements,” says Gordon. “It can be dressed up or down to achieve every price point and add value to menus.” “It can be topped with glazes or icing, decorated with sprinkles, fruit or popcorn, threaded onto straws for eye-catching ‘freakshake’ milkshakes, or sliced in half and filling with a generous scoop of ice-cream for the ultimate icecream sandwich.”

What new trends are we going to see in 2018? “As far as trends are concerned, this past year - during uncertain political times - we’ve seen a resurgence of updated classic desserts,” begins Gordon Lauder. “As consumers plug into the ‘Taste of Yesterday’ trend and enjoy comfort food that provides reassuring memories of childhood or home.”

Updated Classics Tom agrees commenting that classics are set for a comeback. He says; “Americans also like their classics when it comes to desserts and often opt for variations on a theme. For example, we have recently introduced three new puddings which feature chocolate chip cookies, a biscuit that is popular all over the world but originated in Massachusetts in 1938. “A dessert like our new Giant Cookie and Mallow Stack with its four giant chocolate chip cookies, sandwiched by layers of marshmallow, cream and raspberry sauce will not suit anyone who is counting calories, but will tempt and delight anyone looking to treat themselves.” These frozen desserts come preportioned and can simply be defrosted and served, offering great American flavours quickly and easily.

Authentic Flavours Brioche Pasquier have been making pâtisserie to traditional French recipes and techniques for over 40 years. This means that operators can offer an authentic taste of France, and because they are frozen, they are simplicity itself to serve. By freezing

We’ve seen a resurgence of updated classic desserts

pâtisserie immediately after baking we can ensure that it retains that freshly baked taste without the need for preservatives. Jon Turonnet noted the trend for regionality across all types of foods, and he predicts provenance will become increasingly important in bakery. “With TV shows like the Great British Bake-Off introducing consumers to varieties of cakes, breads and cookies from far flung countries across the world, people are increasingly interested in where the bake comes from and how it is made, authentic flavours and the traditional baking methods used,” he explains. “For example, the French are recognised masters of the pastry world, and the skills of the highly trained French pâtissier cannot be easily replicated. “Unless you have a skilled pastry chef in-house, premium pâtisserie is best bought frozen so that customers can enjoy authentic products made in the French way with premium quality French ingredients.”

Health and wellness Coolberry predict that the UK will continue to customise their desserts to suit their health needs, something that will no doubt continue to

heavily impact the dessert industry for the foreseeable future. Michelle says: “There will be a continued focus on health and wellness and customisation. “Customers want it their way – the way that defines their own taste and lifestyle and giving them the choice to create their own unique dessert or sweet treat with a variety of options (sauces, toppings, etc) and it will be sure to be a winner.” Sian Holt of UK based luxury, artisan fudge manufacturer Fudge Kitchen agrees, and predicts even more health aligned – sugar free, gluten free, soya free and dairy free options will hit the market. Witnessing first-hand the variety of options available for the health led consumer Sian foresees the rise of wholesome/ organic/free-from/sustainable products that are applicable across both new products and much-loved staples. From fresh fruit presented in new ways - through to flavoured desserts, brownies, and flap jacks. Sian adds; “Plus the more positive messages of products that bring benefits – using seeds eg chia, for example, coconut, matcha, high fibre, nuts etc and pairing these with interesting flavours, often fruits or veg even, from mango to avocado.” QB Issue 51 December 2017

BUSINESS PROFILE:

Bubblewrap The re-invention d o fo t e e tr s f o Waffle

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BUSINESS PROFILE

Since launching earlier this year, Bubblewrap Waffle have experienced huge success and have been met with much acclaim

A first of its kind in the UK, Bubblewrap’s sweet egg waffles have proved a huge success in the capital and have drawn crowds from all over the UK. With hungry customers queuing up for up to an hour, London’s Chinatown has benefitted hugely from the reputation that precedes this unique concept. Still in relative infancy the dessert spot has

appeared at just the right time. The UK seems to be crying out for dessert only restaurants, with sweet treats spots now commonplace on UK highstreets. The success of this waffle enterprise can be attributed to Bubblewrap founder Tony Fang and his business partner Sunny Wu, who have reinvented the classic waffle for the street food market.

The egg waffle for which Bubblewrap pins its success on originates from Japan and is traditionally served plain, Bubblewrap have added their own unique spin on the classic, from whipped cream and strawberries to chocolate and marshmallows – and even an egg and avocado savoury option – creating huge crowds of excited fans at their Soho branch. Issue 51 December 2017

BUSINESS PROFILE

“People are enjoying dessert We speak to Sunny, Business Management graduate and Co-Founder of the sweetest street food concept around……

Hi Sunny! Tell us about Bubblewrap, how did it begin? Bubblewrap evolved from an Imperial Business School masters project, and following help with rebranding and redesigning we established our name and products in the London market. We were going around London Street food markets and festivals during 2015-2017 and finally secured a site in Chinatown London which is now our home. We test each of our products carefully and make sure that what we offer suits customers’ needs, our focus has always been on both the presentation and taste of products. In the beginning, Bubblewrap had 3 co-founders including myself, however one of us decided to accept a job offer back in Hong Kong and so left the company before we had opened the shop. We currently have 2 co-founders, and I mainly deal with 48

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day-to-day operations and focus on product design and digital marketing. With the help of the Bubblewrap team, we are hoping to open a second site soon.

What is the best thing about working at Bubblewrap? For me, the best thing about working at Bubblewrap is the people. All our staff share the Bubblewrap values to be cool, fun and creative. Every time we test new products we ask everyone to try it and put themselves in customers’ shoes to test whether it would be good. Also the challenges we have experienced are countless and that’s something that drives me too, I have grown with Bubblewrap and am still growing with it.

contrasts the eclectic, surrounding area. For Bubblewrap we would like our stores to have a rather plain colour foundation then we can add colour to it with all our products. We use bespoke packaging and we have our own font, the aim is to make the design consistent so that when customers see us they have a very clear brand image of our store.

What is your best-selling product? It really depends what our customers like, we provide complete flexibility with their choices and they can create their own Bubblewrap in whichever way they like. A lot of people go for vanilla gelato, Oreos and Nutella.

How did you decide on the design of your stores…

Tell us about your proudest moment…

I used to work in coffee shops and was lucky enough to know a friend who introduced the designer to us. We love his style of focusing on a sleek design which

I used to say that if one day Bubblewrap is widely accepted by people who have never tried it and you can see this type of waffle around local markets in Western countries, I would be

BUSINESS PROFILE

in a more sophisticated way”

so happy that we have brought the culture here. What we would like to promote and encourage is that there are so many nice Chinese cuisines and desserts that deserve to be better presented rather than having a stereotype of being messy and dirty for all these years. We can do so much more and I feel proud to have introduced just a bit of it to Chinatown London.

What is your background, what did you do before Bubblewrap? I came to the UK when I was 15, and I have lived in a few different cities back in China and then the UK. I have always wanted to open a shop and when I chose my bachelor major I opted for Business Management at the University of Warwick. Before I joined Bubblewrap I worked in digital advertising. I have always been passionate about creating something that people enjoy and like, I suppose this is exactly what I want Bubblewrap to be like, something that customers enjoy and would like to share with their friends, loved ones and family.

Bubblewrap is very prominent on social media, how much does this play a part in your huge popularity? It has been key, people love sharing our products on their social media and we are working hard to maintain that fun feeling towards Bubblewrap. We’ve had so many customers that have seen our video on Buzzfeed and TimeOut before they visited us!

How has the dessert industry changed over the past f ive years? It has become more trendy and blended with a wider range of elements such as fashion and lifestyle. People are enjoying dessert in a more sophisticated way rather than just having the food. They want to know more about the dessert and the story behind it. There is now also a sense of belonging in the dessert industry.

Why do you think dessert restaurants are so popular?

Young generations nowadays prefer more fruitful content especially for dessert which contains so many possibilities that can be added. I am sure collaborations among different industries such as the MOSCHINO and Magnum’s campaign a few months back will be the next trend and can be very popular among young people.

What does the future hold for Bubblewrap? We are still figuring out what’s best for our employees and customers, and for our brand to keep growing. Currently we are setting the pace of Bubblewrap and we will keep focusing on our product design as well as employees’ training which are the two key elements for the organisation. Potential collaboration with brands in various industries will be the next step and for sure a second site is definitely what we want to accomplish soon. QB Issue 51 December 2017

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TRANSFORMING THE QSR & FOOD-TO-GO INDUSTRY

Talking Tech interview: App4 We speak to Ian Chambers CEO of App4, we find out how they are working towards their ambitions to provide all takeaways and restaurants with a solution which is not only cost effective and open and honest that benefits the business owners and its customers.

Bink

Lolly

Just Eat

Bink partners with Individual Restaurants Group to supercharge dining loyalty.

New hardware from Lolly helps hospitality providers to serve more customers, faster

The Competitions and Markets Authority clears Just Eat/ Hungryhouse merger

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TALKING TECH

Bink partners with Individual Restaurants Group to supercharge dining loyalty Bink, the business eliminating the need for plastic loyalty cards through ‘Payment Linked Loyalty’, has partnered with Individual Restaurant Group, one of the UK’s leading restaurant houses, which includes Piccolino, The Restaurant Bar & Grill, Bank Restaurant & Bar and Gino D’Acampo My Restaurants. The partnership, which launches in early 2018, will see Bink’s unique Payment Linked Loyalty (PLL) technology come to some of Britain’s favourite restaurants, ensuring diners across the country never lose out on the rewards they deserve when dining at some of the country’s leading establishments. Bink will collaborate with Individual Restaurants’ own loyalty scheme, Club Individual, which currently hosts one million members. Club Individual’s two membership levels (Black and Platinum) will be reflected within the Bink app, so that loyal diners are rewarded on a personal, bespoke level. Bink’s PLL enables consumers’ loyalty ID’s to be automatically recognised by retailers simply when using their payment card. This means they can easily spend and earn points every time they dine, and subsequently never have to show a plastic loyalty card, paper coupon, or give a membership ID again. Lee Clarke, Founder and CEO, Bink said: “We are thrilled to partner with Individual Restaurants in their mission to bring world class loyalty to

their diners. Loyalty in restaurants is often overlooked, meaning customers and eateries alike lose out. Our partnership will put an end to this. We’re excited to build on Individual Restaurants’ already strong, loyal following, and give their customers the best dining experience every time they visit an Individual Restaurant establishment.” Adam Purslow, CTO, Individual Restaurant Group added: “We strive to give our diners the best experience from the moment they walk into the restaurant to the moment they walk out. Bink is empowering us to do this by ensuring our customers receive the recognition they deserve for their loyalty.” The partnership follows Bink’s success securing a string of high profile partnerships with major names including Iceland, Virgin Atlantic, and the Arcadia Group, as it continues its international expansion into new markets.

Kobas and Preoday partner up to provide seamless EPoS integration Preoday, a branded mobile and online ordering technology provider and Kobas, a cloud-based hospitality management company, have announced a strategic partnership to provide integrated EPoS and pre-ordering technology for hospitality businesses. The combination of Preoday with Kobas will help restaurants, bars and other hospitality venues engage with customers, manage and process transactions and analyse customer data, effortlessly. Orders placed via a business’ mobile app or web platform will be sent directly to its EPoS, meaning it can keep all financial data in one place without the need to reconcile online payments with in-store transactions. Should customers choose to pay in person, the order will be reconciled in real-time meaning all hassle is taken out of the daily cash up. Set-up is simple, with wireless communication between the tools supporting a seamless workflow. Consequently online and 52

Issue 51 December 2017

app menu management is digitally streamlined; when users update menu items on the integrated EPoS, changes will sync automatically with the digital ordering platform. This feature allows venues to add or remove menu items instantly, preventing customers from ordering out-of-stock or unavailable products. Andrew White, CEO of Preoday, comments: “For businesses investing in online and mobile ordering technology, being able to integrate our

platform with their digital point of sale system is vital for smooth order management. Our API gives that flexibility and we are delighted to officially partner with Kobas so that clients can benefit from the added layer of functionality our collaboration will bring.” James O’Sullivan, CEO of Kobas adds: “More often we are seeing businesses keen to invest in digital order-ahead technology as a way of extending services and enhancing the customer experience. It’s important in doing this, that back-end operations are not made complicated. By integrating a client’s new ordering platform with our solution we are helping it compete in a rapidly changing industry space; facilitating business growth whilst maintaining smooth business management.” Kobas brings together traditional EPoS technology, stock management and HR to provide seamless operational systems, and integrates with third-party systems to provide customer wifi, email marketing, accounting, and payroll solutions. Preoday’s integrated web and app based platform allows customers to order ahead from venues, analyse ordering data and foster greater relationships through direct customer contact.

TALKING TECH

Tech g n i k Tal iew: Interv

App4 An Interview with...

Ian ambers Ch Role: CEO

Duration:

Since Day Dot

Previous roles:

IT Director, Project Manager, Chef & Coffee Drinker

How did App4 start?

How did you end up at App4?

We were sat having a meal in our local Indian restaurant about 5 years ago and we got talking to the owner about his takeaway orders. He said he was getting quite a lot through this new thing called ‘Just-Eat’, but it was costing him 10% to 15% of the order value for the service, which at the time, was about 30% of his profits.

As the founding member, I suppose you could say I am App4. I originally showed the idea and a working demo to the other founding members, my boss and the owner of the company I worked for at the time, and they agreed to back me to build a complete solution and grow the App4 business.

After a nice meal and a further chat we decided to see if we could put something together that would allow him to provide a similar ordering service to his own customers but for a fixed fee so he wasn’t charged on every order. We created the App4 service, and the rest is history!

App4 provide a complete online and App solution, which not only takes care of takeaway and delivery orders, but helps build brand loyalty, provides additional marketing tools and table booking facilities. All of this through their own unique App, available in Google Play, Apple App Stores and online.

What does App4 do?

Issue 51 December 2017

TALKING TECH

How many staff members do you employ? 8 at present, but we are expanding currently. However, we don’t need dozens of staff as we automate as much as possible to keep our business compact and help us maintain our fixed prices and work closer with our customers.

What is the off ice atmosphere like? The office is a busy hive of activity – If we aren’t creating and building solutions for our customers, we are communicating and working as a team to further develop our product and work out the best ways to improve our App.

What did you want to be as a child? I wanted to build houses, I think it came from my love of Lego. I haven’t ventured down that path yet but I get the feeling I will later in life.

What industry challenges does App4 address? App4 addresses the growing concern of restaurant and takeaway owners over the commissions they pay when using certain online and App ordering services, along with the additional costs associated with card payments. Even though they may be getting orders through these services, the costs of getting this business is increasing, and in return, shrinking the profit margins and cash available for companies to re-invest and grow their business. Getting repeat customers to use in house services will save the industry a huge amount of money.

What makes App4 unique? App4 is unique because we offer a flat subscription service to all our customers – There is no increase in fees as you process more orders, there is 0% commission on all orders, and all our equipment and set up costs are included. The other main area where we differ is on our card payment fees. We connect you direct with the provider, so you get paid 2-3 days after any transaction and we never handle your money. Because of our large customer base, we can negotiate better rates for you through our integrated payment providers. Our recommended service provider is also a pay as you go service, so if you don’t use it, you don’t pay anything. If you want to use a different payment supplier, we have a range of services that are also compatible with our solution. Ask yourself how much you are currently paying on card fees. You will be surprised!

What are the ambitions of App4? To provide all takeaways and restaurants with a solution which is not only cost effective to all users, but open and honest that benefits the business owners and its customers.

What was your f irst day at App4 like? There were 3 of us at the start and we had no hardwired broadband so had to run off a 3g dongle for the first few days until we got the broadband turned on. The best bit was the only way to get a decent signal was to hang the dongle out the window so we ended up with the world’s longest USB extension cable and a dongle inside a freezer bag to stop it getting wet.

What challenges does the business face day to day? The whole industry is moving and adapting constantly, meaning restaurant owners are extremely busy. Getting through to these people and taking their valuable time is an extreme challenge, so making sure our message to them is short, concise and of benefit is the most challenging part. Working with Quickbite means that we can get this message out and help owners start saving money.

What has been your best day? Every day is a great day, but the day we passed a total saving for our customers of £2,500,000.00 was special. Next mile stone is £5,000,000.00 and we are well on our way! 54

Issue 51 December 2017

Connecting you to your Customers

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Issue 51 December 2017

TALKING TECH

New hardware from Lolly helps hospitality providers to serve more customers, faster

pop ups and contract catering. Lolly Bold has a big screen with an additional customer view screen for speed and quality of service. The screen can be adjusted to any viewing angle for comfort and ease of use. Peter Moore, CEO at Lolly, said: “Both tills come installed with the Lolly EPoS software which is super intuitive to use.

Always looking to bring the best to market, Lolly, the EPoS and payment solution specialist, is proud to launch its latest hardware.

“All your back office functionality sits securely in the Cloud providing real-time reporting. Instant reports can be provided on sales KPI’s, staff attendance, sales promotions, staff discounts, end of day declaration, cost prices, inventory and stock management, purchasing, wastage stock and cost adjustment and receipt notes. “Our mission at Lolly is to make the life of the hospitality provider easier- to enable them to serve more customers, faster. And with the new Edge and Bold hardware, combined with our software, we believe we have achieved this.”

Lolly Edge, which is exclusive to the UK is a sleek, smart, touch screen till. The integral high speed Intel processor and printer makes the Edge perfect for demanding and busy hospitality environments – helping you to serve more customers, faster. The till is also splash and dust proof, which means it will stand up to the busiest service without loss performance, perfect for coffee shops, bars, food to go,

Wrapmaster announced as finalist for Waste2Zero Award Wrap Film Systems – maker of the award-winning Wrapmaster – has been shortlisted for a Waste2Zero award for its innovative Wrapmaster 4500 dispenser. A finalist in the ‘Best Product, Technology and Innovation’ category, the new Wrapmaster 4500 was developed to further reduce the waste associated with traditional cutterboxes, as well as improve the green credentials of the dispenser itself. Now 21% smaller and 18% lighter the new dispenser can help kitchens enjoy a staggering 25% reduction in waste.” Adrian Brown, Managing Director, Wrap Film Systems Ltd commented: “Sustainability and waste management is at the heart of all we do and we are delighted to see the Wrapmaster 4500 recognised for its excellence in these areas. We’ve been working with chefs for over twenty years and are proud to be the professional’s choice when it comes to dispensing. “Our mission is to make lives that little bit easier, with products that have been developed by listening to our valued 56

Issue 51 December 2017

customers. That means helping caterers to save money, speed up operations and above all reduce wastage. As a result, our Wrapmaster range of prowfessional dispensers has been designed to be effortless in the demanding kitchen environment and help caterers fulfil their own sustainability ambitions.”

TALKING TECH

Eight top tips to make the best use of time for busy restaurant operators Restaurant operators have 101 things to manage every day, so electronic point-of-sale (EPoS) software may not always be front-of-mind. However, these handy tips will help operators stay right on top of things, and make sure they get the best return on technology investments.

Here are eight top tips operators can take to maximise profitability: 1. Be in charge of the technology EPoS software is designed to work 24 hours a day, 365 days a year, it is important that Restaurant operators ensure that any software is fully configured to automatically deliver everything that it can possibly do on an ongoing basis to ensure they are getting the best out of the software.

2. Make more use of time to tackle non-automated tasks Whether it’s creating an order or managing margins in the back office, EPoS software was designed to gobble up time-sapping tasks and automat them allowing more time for staff to do other things. Better still, it does so without human error and without duplication. Once technology is sorting these automatable jobs, staff are free to address the more important, nonautomated tasks – everything from greeting a customer to planning the next quarterly budget.

3. Remember that integration is king By having as much technology as possible operating on a single platform, operators can seamlessly mesh a multitude of functions, from managing deliveries to stock control, and from mobile payment to follow-up marketing. By integrating and consolidating your technology it provides greater control and a more holistic overview of your entire operations.

7. Speed of service is king these days More and more consumers are under huge time pressure, so ensuring that they can get in, get served and get out as quickly as possible can be instrumental in keeping them coming back. Make sure technology is geared towards facilitating speed of service, whether it’s automated ordering platforms or fast payment options. And did you know that if you can speed up each transaction by as little as five seconds, you can deliver an additional eighteen transactions per hour. That corresponds to 18 happy customers who might otherwise have gone elsewhere due to the length of your queue.

8. Don’t be afraid to ask for advice Operators should spend time talking to the vendor, asking them questions such as “what would you do if you were in my shoes?” There’s also a wealth of information to be had via online forums, where like-minded operators share their learnings with each other.

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4. Take the hassle out of sudden sales spikes The Restaurant business is subject to frequent and sudden sales spikes, and automated technology is a sure-fire way to address the issue. Pay-attable apps, for example, can make sure that a busy restaurant doesn’t need to ramp up staff levels at a busy lunchtime or on holiday weekends.

Complete Solutions from

£55 per month

5. Value everybody’s time It’s tempting to say that “the staff were there anyway”, but allocating menial and automatable tasks fails to put a value on their time. Surely they could be doing something far more important for the business – perhaps helping a customer when deciding what to order – creating a relationship with the brand and a ‘customer for life’ in the process. By putting a value on everyone’s time, operators can focus on important KPIs, such as margins and profitability.

6. Don’t confuse data with insight Software is capable of providing myriad data and management reports, but time needs to be spent on it to reveal where the insight lies. Knowing that fish isn’t selling much is one thing – knowing that it sold twice as fast when it was promoted with chips is another. Operators should leverage data in real terms to spot the useful information that lies behind it.

Windows PoS, Tills and Payment Devices • • • • •

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Lolly PoS Software 3-month Free Trial For Windows tablet or laptop Go to itslolly.com and download your free Lolly PoS software trial. 01. Sign up 02. Download 03. Install 04. Start selling! Prices start from just £15 per month

Call 0800 038 5389 for a free demo Issue 51 December 2017

TALKING TECH

Competitions and Markets Authority clears Just Eat merger The Competition and Markets Authority (CMA) has cleared Just Eatâ&#x20AC;&#x2122;s acquisition of Hungryhouse, following an in-depth phase 2 investigation.

Furthermore, it found that the industry is evolving rapidly following the entry of platforms such as Deliveroo, UberEATS and Amazon, which also

A group of independent panel members has found that the merger of Just Eat plc (Just Eat) and Hungryhouse Holdings Limited (Hungryhouse) does not raise competition concerns. Just Eat and Hungryhouse are web-based food ordering platforms in the UK. They give restaurants the opportunity to reach a wider pool of people, as well as offer consumers the convenience of choosing from a large range of takeaway providers in one place. As first indicated in the provisional findings, the group found that Hungryhouse presently provides limited competition to Just Eat because it is much smaller in size and offers too few unique restaurants. This makes it increasingly difficult for Hungryhouse to attract and retain consumers.

Wexiodisk launch new WD-8 Hood Machine Leading Scandinavian warewashing manufacturer, Wexiodisk has announced the launch of its new WD-8 Hood Machine into the UK market. This latest addition to the companyâ&#x20AC;&#x2122;s extensive product portfolio provides caterers with a warewashing unit designed specifically for handling bakery trays, thermos boxes, large cooking pots and pans as well as crockery in small to medium, high output kitchens. Since launching in the UK, Wexiodisk has established itself as a leading name in the provision of quality, reliable and highly sustainable warewashing 58

Issue 51 December 2017

appliances. In a move to further expand the range, the WD-8 encompasses all of the qualities held by the company ethos whilst providing caterers with an efficient and practical unit that delivers optimum wash and hygiene results every time. As a brand renowned for producing a range of high quality commercial warewashers that combine genuine Swedish craftsmanship, exceptional levels of efficiency and the latest in innovation and technology, Wexiodisk represent the very best quality, simplicity and functionality within the market.

manage or facilitate delivery services on behalf of restaurants. These companies generally present a greater competitive challenge to Just Eat than Hungryhouse, and this is likely to grow as they expand. In reaching its final conclusion, the group also took account of the fact that some customers may order directly from takeaway restaurants, either by telephone, through their websites or by walking in.

TALKING TECH

Failing to respond to the rising number of online queries could spell trouble for UK businesses, says survey. UK brands are struggling to cope with a rising volume of queries and growing consumer expectations, according to the Eptica Multichannel Customer Conversation Study. The 100 UK companies surveyed could only answer 44% of routine questions asked on the web, email, Twitter and Facebook, down from 49% in 2016. Despite the fact that more and more businesses are turning to the power of social media to drive their business forward - activity on social media has reduced, potentially driven by its increasing use by consumers as a customer service channel. Just 34% of tweets and 35% of Facebook messages received a successful answer, despite 94% of companies advertising their Twitter

handles, and 89% having Facebook pages. Performance has dropped substantially – in 2016 48% of tweets and 45% of Facebook messages received an accurate response. “Brands today face a growing challenge when it comes to customer experience,” said Olivier Njamfa, CEO and Co-Founder, Eptica. “Consumers are ever-more demanding, and expect fast, high quality and informed conversations with brands if they are to remain loyal. However, our research shows that many brands are finding it difficult to cope with the sheer volume of queries they receive, particularly on social media. “Failure to dedicate sufficient resources to customer experience, or to deploy new technologies such as artificial intelligence to support staff will ultimately hit the bottom line,

as consumers switch to rivals who offer them the service they demand.” The research uncovered growing gaps between the best and worst performers, both within specific sectors and also between different types of company. One food and drink retailer responded to an email in 1 hour 32 minutes – yet another took over 7 days to answer exactly the same query. Given that consumers are happy to switch supplier, whatever the industry, these findings need to act as a wake-up call to customer service laggards.

pointone Quickbites 1117 V1.qxp_Layout 1 20/11/2017 12:02 Page 1

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For more information on how we can help your hospitality business please call 0345 8620005 enquiries@pointone.co.uk www.pointone.co.uk

Issue 51 December 2017

Combating the spread of infection

Contributors • Richard Ebbs, Head of Brands, Nisbets Plc • Food Standards Authority –Spokesperson • Jon Edmond, European business development manager at Sani Professional • Peter Littleton, Director at the Society of Food Hygiene (SOFHT) and Technical Director at Klenzan • Wyn Williams, Owner, Tir a Mor Fish & Chip Shop • Emma Clark, Owner, Easy Glove

Issue 51 December 2017

Combating The Spread Of

Infection

Wash your hands often. A phrase often used and probably the simplest of hygiene requirements and potentially one of the most important. Awareness of basic hygiene, solid training and excellent routines are the best way to ensure health and hygiene is adhered to across your business, and essential to maintain a lawful business practice.

ith insufficient hygiene practise news hitting the headlines - with a sometimes devastating effect to a business’s reputation - the need for a strict and concise hygiene strategy is paramount. Earlier this year BBC’s watchdog uncovered a high level of bacteria in ice machines from some of the UKs largest coffee chains, the bacteria - commonly found in faeces – caused an unrelenting response on social media, an unfortunate result of poor hygiene –and in this case hand washing procedures. Ice machine manufacturer Hubbard Systems say that is ‘about time the industry cracked down on the poor hygiene practises that ultimately led to this issue.’ Technical and Aftercare Manager of Hubbard, Mark Stebbing’s says; “It’s not like we haven’t seen this before. 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. With all the information available, there is simply no excuse for poor hygiene.” The answer to this issue is a simple one, maintaining sanitary hand washing procedures, ensuring the machine is kept clean and using the correct utensils to handle the product – in this case a scoop or gloves.

Combating the spread of infection

The answer is simple The simplicity of these remedies cannot be highlighted enough, and yet unfortunately some elements of foodservice still fall foul of basic, law driven procedures. While the majority of food businesses – 94% – pass safety inspections, some operators still fail to meet adequate standards. More than 100 businesses were successfully prosecuted in the year to April 2016, with penalties ranging from fines, bans and in the worst case scenario imprisonment. The Food Standards Authority (FSA) is responsible for the development of food safety policy in the UK and the day-to-day enforcement of the associated legislation is carried out by local authorities. Local authority environmental health departments (EHDs) and trading standards teams carry out food premise inspections and undertake relevant enforcement in line with their own policy. However, it is for Food Business Operators to ensure food is safe and is what it says it is and the appropriate food safety management systems are in place to manage the risks. According to data released by the FSA take-away establishments continued to have the lowest rates of broad compliance among ‘restaurants and caterers’ last year. Their findings revealed that the percentage of takeaway premises which were broadly compliant in 2016/17 was 85% - an improvement from 82% in 2014/15 – lagging behind primary producers (99% compliance), transporters/distributors (96%) and retailers (94%). In July the FSA published a new paper; “Regulating Our Future: Why food regulation needs to change and how we are going to do it.” The paper details the changes the FSA wants to make to build a modern, risk-based, proportionate, robust and resilient system.

Compulsory Currently businesses in Wales and Northern Ireland are legally required to display their food hygiene ratings as awarded by the FSA. However, in England, businesses currently do not have to display the rating they have been awarded, with those scoring low marks much less likely to put them on show to customers – and public awareness of the scheme has been steadily rising. The Local Government Association (LGA) - the body that represents councils in England – want to change this and they say that all food premises in England should be forced to display ‘scores on the doors’ making it compulsory. After all while a good score can be worn like a badge of honour, a bad score is enough to scare away potential customers. Ratings are awarded by Council environmental health teams who score food outlets from zero to five based on factors such as kitchen cleanliness, cooking methods and food management. The LGA believes that businesses - including restaurants, pubs, cafes, takeaways, sandwich shops, and delicatessens – that fail to comply should be fined or prosecuted. After display was made mandatory in Wales, data 62

Issue 51 December 2017

from the FSA revealed a rapid increase in food hygiene standards. The scheme created enough incentive for establishments with a low rating to improve their hygiene standards. Meanwhile English establishments that scored below an acceptable level chose to simply not display their rating.

Paperless

While the majority of food businesses – 94% – pass safety inspections, some operators still fail to meet adequate standards.

Tir a Mor is a fish & chips shop situated in the heart of the historic market town of Llanrwst, North Wales, at the edge of the Snowdonia National Park an area where display of hygiene ratings is mandatory. Open seven days a week, Tir a Mor caters for local customers as well as tourists in its takeaway shop and adjoining 40-seater restaurant. Tir a Mor is proud of its five-star hygiene rating and is keen to maintain that status. When planning the expansion of the restaurant, owner Wyn Williams wanted to optimise the way crucial food safety and hygiene tasks were managed. Getting rid of paper-based checklists was the first step. “We wanted to be a fish & chips shop that is completely paperless. Paper records are time consuming to fill and can get lost or dirty in the kitchen. What’s more,

Combating the spread of infection

restaurants can lose their hygiene rating for mistakes in the records, not necessarily food safety failings, so it is a big risk,” Wyn says. “We installed Checkit in March and it has completely changed the way we run things for the better.” Checkit has assisted Wyn by removing uncertainty over daily compliance tasks and eliminate time consuming hygiene paperwork from kitchen processes. For Wyn, one of the main problems with the paperbased way of managing compliance was the lack of realtime visibility over the daily tasks. In a busy shop, it was often challenging to make sure that staff completed the crucial compliance tasks on schedule. “With the paper system, you can cheat and do whatever you want. Staff can forget to perform the checks and then fill in the records the next day. With Checkit you don’t have the option to cheat, you have to be honest.” Once staff complete the jobs using the Checkit handset, Wyn checks the digital records to see if the work has actually been done. “Staff know they have to do the jobs before they log in the results. I can see when a job is ticked off, so I can go check if it has actually been done and if I find

Customersespecially touristoften look out the hygiene rating before coming in.

out it hasn’t, staff will be disciplined. On the other hand, if they don’t fill in the handset by a set time, I will be notified and know for a fact that the jobs have not been done, and can address this.” “It is important that there is no room for error or false records. For example, if staff are taking a temperature measurement and the result is outside the acceptable parameters, the system advises what action should be taken to ensure food is always safe.” In Wales, where the display of hygiene ratings has been mandatory since 2013 – the rating needs to be displayed on the door of the restaurant as well as any promotional material, such as takeaway menus. At Tir a Mor, Wyn has noticed that customersespecially touristoften look out the hygiene rating before coming in. “Having the best possible rating is absolutely paramount. I would be devastated if we didn’t get a five-star rating. “We haven’t had an environmental health officer visit since installing Checkit, but now I am actually really looking forward to it.”

What measures should businesses in the food-to-go/QSR sector take to combat the spread of infection? EasyGlove the UK agent for the patented Clean Hands® system that is used extensively across mainland Europe, say that hand hygiene plays an important part in helping combat the spread of infection in the food to go sector. In fast paced customer facing roles staff are quickly alternating between food and money and this is where the danger of spread of infection lies. Unfortunately hand washing facilities are not always readily available - especially where street food is involved - and can be time consuming when serving during busy periods. “Businesses should pay particular attention to the training and recommended food handling practices of staff and identify what works best for their business,” says Emma Clark, Owner of EasyGlove. “For example some food items, such as pastries and hot dog buns, are too delicate or require manipulating to handle the product and this is simply not possible by the simple use of food tongs. Businesses look to the use of plastic gloves, which themselves can cause many problems.” The FSA say that all food businesses must put in place procedures based on the Hazard analysis and critical control points (HACCP) principles to protect the consumer and ensure food is safe. This means they must identify food safety risks in the business and put in place measures to deal with or control those risks safely. On top of this, good food hygiene is all about controlling harmful bacteria, which can cause serious illness. Where risks remain, consumers must be made aware via appropriate signage or labelling. Issue 51 December 2017

Combating the spread of infection

The four main things to remember for good hygiene are: • Cross-contamination • Cleaning • Chilling • Cooking These are known as the 4 Cs. They will help you prevent the most common food safety problems. The phrase ‘Dirty Money’ may have different meanings for different people, but as far as microbiology is concerned have you ever thought about what else you are getting back along with your change when shopping? “In reality, we shouldn’t be surprised that notes and coins are contaminated, our own hands are colonised by millions of bacteria and money is the most frequently passed item in the world,” says Emma. “The concern however grows when bacteria from our money comes into contact with our foods through cross-contamination.

HACCP The HACCP guidelines for food operators state the need to wash hands before and after handling food items, but this can be difficult in a busy operation. Disposable gloves have become the go-to work around but often become a source of contamination by touching surfaces, cash registers, pens and money. Emma explains; “How often have you watched a food server handle an item of food with a glove, only to

In reality, we shouldn’t be surprised that notes and coins are contaminated, our own hands are colonised by millions of bacteria

Issue 51 December 2017

Touchscreen technology Touch-screen technology is providing foodservice companies with new ways to get consumers and staff interacting with their services, menus and products. Investing in this technology is providing them with the edge that consumers want. But dirty, unhygienic

Fruit teas are really popular right now, especially amongst the under 45s,

moments later watch them give money or move on to another task such as cleaning with the same gloved hand before returning to serve food. “Businesses must look to proper training in glove use or to companies such as EasyGlove who offer an innovative food handling solution, the Clean Hands® system which uses a specially designed magnetic glove and docking base to enable quick and easy use, and re use, of the glove for food handling, preventing cross contamination between food and money.” Consistently excellent hygiene standards can only be achieved by cleaning and properly disinfecting areas, regularly. Maintaining a clean restaurant environment minimises the risk of food contamination. Jon Edmond, European business development manager at Sani Professional “Hygiene should be tackled head-on in the food service journey, eliminating any unwanted bacteria right from the start. “Rather than re-using cloths and rags from table to table, revolutionary cleaning and disinfectant wipes by Sani Professional are now making hygiene issues, in any food preparation area, much easier to deal with as a fresh sheet is used each time.

Combating the spread of infection

touchscreens can turn-off customers and reflect badly on the reputation of the restaurant. These devices can be tough to clean and users want the surfaces they interact with to be both hygienic and easy-to-view. Numerous quick service restaurants and food services use these touchscreens on a daily basis to serve customers, but how clean really are these surfaces? Quick service restaurants offer the ideal environment for cross-contamination due to volume-driven operations, self-service beverage, ice buckets and condiment stations and most significantly, orders being placed on touchscreens. Swab tests, by consumer group Which?, have revealed thousands of germs living on touchscreens and up to 20-times as many bacteria were found these touchscreens than on a toilet seat. Research found these germs living on touchscreens are being left behind as user’s swipe the screens of devices. These bacteria can spread sickness bugs, which means both customers and employees are at risk. Clean Screen wipes, by Sani Professional, are easyto-use, super-fast drying and smear-free, eliminating all unwanted germs on these surfaces. Unlike other screen wipes on the market Clean Screen wipes are lint-free which means not only are they scratch free but will also not leave any unwanted fibres or dust on devices. Using these wipes on a daily basis will keep the screes hygienically-clean, guests will be impressed and they are more likely to return if they are confident in cleanliness standards. Jon Edmond, European business development manager at Sani Professional, says: “The touchscreen culture is also undeniably affecting hygiene standards. “Research has found that one in five people do not wash their hands after visiting the toilet (according to data from Initial Hygiene). Not only does this highlight why it’s so important for people to wash their hands before and after eating, it establishes why regular cleaning and sanitising of digital touchscreens – and having the correct tools to do so – is an essential requirement in the QSR industry.”

What are the potential implications for a business if it receives a poor food hygiene rating? If you run a retail business that makes or prepares food, it will be inspected to make sure you are compliant with food law. The inspectors will be enforcement officers from your local authority (or district council in Northern Ireland). An FSA spokesperson tells QuickBite; “When they think it is necessary, inspectors can take ‘enforcement action’, to protect the public. For example, they can:

• • • •

Inspect your records Take samples and photographs of food Write to you informally, asking you to put right any problems Detain or seize suspect foods

“They can also serve you with a legal notice, a breach of which would be a breach of the court.” There are three main types of notice:

Swab tests, by consumer group Which?, have revealed thousands of germs living on touchscreens

• • •

‘Hygiene improvement notice’ or ‘food labelling improvement notice’ – sets out certain things that you must do to comply, if your business is breaking the law. ‘Hygiene emergency prohibition notice’ – forbids the use of certain processes, premises or equipment and must be confirmed by a court. ‘Remedial action notice’ - forbids the use of certain processes, premises or equipment, or imposes conditions on how a process is carried out. It’s similar to a hygiene emergency prohibition notice, but it does not need to be confirmed by a court. (This type of notice applies to approved establishments only in England, and can be used for any food establishment in Wales, Northern Ireland and Scotland.)

“It is a criminal offence not to comply with a notice once served,” say the FSA. “Inspectors can also recommend a prosecution, in serious cases. If a prosecution is successful, the court may forbid you from using certain processes, premises or equipment, or you could be prohibited from managing a food business. It could also lead to a fine or imprisonment.” Jon Edmond adds; “We are in an age of consumer awareness and many people are aware that the dangerous bacteria present in quick service restaurants can cause illnesses. “Now more than ever, food service providers must ensure a five-star hygiene rating as the customer expects no less today. I’ve known people walk out of a restaurant if the star rating is any lower. No restaurant wants this, therefore hygiene should always be up-to-standard.” With an abundance of open free information these days it is easy for individuals to check the food hygiene rating of a business, just checking ratings on food.gov.uk will provide the information quickly and easily from the comfort of home. Emma agrees, she adds; “Daily we see articles cropping up about the latest high street restaurants with 0 out of 5 hygiene marks. Only recently an article was published outing two branches of Subway and a Marco Pierre White restaurant for their failed food safety tests. “The impact of such articles can be huge with Environmental health consultant Ben Milligan Stating “You’re only as strong as your weakest link”. One low score can brandish an entire chain as failing in food hygiene standards.” Issue 51 December 2017

Combating the spread of infection

What equipment and products are available to help businesses combat the spread of infections? The importance of an excellent cleaning and hygiene routine is paramount within the busy food to go sector and using the right cleaning products can have a huge impact on levels of hygiene. Ensuring a busy food to go or fast food restaurant meets the highest standards of hygiene and sanitation, in line with ever stricter HACCP regulations, is not easy, so it is vital that top quality, high performing, commercial grade products are chosen. The Jantex Pro range from Nisbets offers a complete range of industrial strength commercial cleaning products that help cut through dirt, grease and germs - providing a deep, long lasting and professional clean. “The Jantex Pro range includes great value, multipurpose sprays, degreasers, bleaches, glass cleaners, disinfectants and a range of powerful detergents, along with drain unblockers and oven cleaners, to ensure that all areas, including kitchen equipment and staff hand washing facilities, are efficiently maintained and fully sterilised,” says Richard Ebbs of Nisbets Plc, the UK’s leading mail order company for catering equipment and catering supplies. A great example of a product from the range is Jantex Pro Kitchen Cleaner and Sanitiser which, with its fast acting formula, ensures food preparation and serving areas are sanitised within 30 seconds, helping to maintain high standards of hygiene in the busiest of commercial kitchens. Richard adds; “Also available is the Jantex Pro Super Concentrated Multi Surface Cleaner, which has a super concentrated formula ideally suited to cleaning work tops and other hard surfaces, mirrors and practically any other surface. “This formula can be used with the efficient Jantex Pro Autodose Ecoshot Dispenser System, which has a simple to use design that delivers a predetermined dose of between 5 to 30 ml of the desired chemical concentrate into a bottle, bucket or sink - ensuring no amount of the product is wasted - whilst the supplied wall cabinet for the sink dispenser version locks away 2 litre bottles, preventing tampering. Used in conjunction with the Jantex range of colour coded spray bottles and refill bottles, health and safety standards are met with ease, and the risks of cross contamination across food preparation areas and different types of cleaning product are vastly reduced. EasyGlove provide a food handling product called the Clean Hands® system designed to help combat the spread of infection and cross contamination between food and money. Using a specially designed magnetic wristband and docking base the Clean hands® glove can be easily worn and removed when switching between handling food and money. The glove after use remains open and ready for use again and again. The simple to use glove system provides a quick, hygienic and efficient alternative to traditional plastic and latex gloves and is also fully recyclable. 66

Issue 51 December 2017

The importance of an excellent cleaning and hygiene routine is paramount

The Clean Hands® System from EasyGlove has been developed as a solution for cafes, sandwich bars, bakeries, street-food vendors, supermarkets, delis and food operators looking for a quick and hygienic way to serve food and handle money. Quick, Hygienic, Cost Effective and Eco-friendly Offering quick, hygienic, cost effective and eco-friendly benefits the Clean Hands System helps prevent cross contamination and streamlines potentially fiddly operations. The patented system uses magnets in the removable wristband and docking base to hold the glove in place. This allows for easy ‘slip-on / slip off’ of the glove. The Society of Food Hygiene (SOFHT) runs a range of food hygiene training courses for food handlers of all levels. Peter Littleton, Director at SOFHT and Technical Director of Klenzan - manufacturer of industrial hygiene solutions - assesses the key areas operators should consider with regard to cleaning and hygiene, and the

Combating the spread of infection

importance of training in helping to combat the spread of infection in a QSR environment.

Effective cleaning regime

It is also ideal to record any training so you can show enforcement officers during their visits

Daily cleaning should include all food contact surfaces, display units, serving counters and tables using a two stage clean of detergent and disinfectant or a combined sanitiser which incorporates the properties of both a detergent and a disinfectant. Weekly cleaning should be fridges, chillers, ovens and fryers, underneath counters and units. Monthly, cleaning should focus on back of house equipment such as extraction hoods and filters, freezers, high levels and behind counters and units to avoid pest harbourage points. Inadequate cleaning will result in standard food safety risks of microbiological, chemical or allergen contamination of food as well as the quality risks of spoilage, meat species cross-contact and accidental transfer of animal proteins to vegetarian products.

Cleaning materials To be fully compliant, the kitchen must be “cleaned and where necessary disinfected” – so as a minimum, suitable and sufficient cleaning chemicals to effectively clean all surfaces and equipment, should be present. According to the FSA’s advice, any product used as a disinfectant or biocide should comply with at least BS EN 1276 and where raw meats are involved, the sanitiser should be employed twice – once to clean and the second application as a disinfectant. Regarding equipment, this should be suitable and sufficient, easy to clean and designated to the task at hand (so no sharing of mops for toilets and food rooms).

The importance of training Caterers must have food safety management procedures in place (eg safer food better business) and that the person who develops this has had adequate training. It’s good practice to ensure any new starters have an induction to understand the basic principles of food safety relevant to their role before they start work. It is also ideal to record any training so you can show enforcement officers during their visits that you have implemented a training programme. What is the minimum and ideal level of training that all staff members should undertake? As a legal minimum, all food handlers must receive training commensurate with their duties and responsibilities – generally this is basic food hygiene training (Food Safety Level 1 or 2). As an ideal, all supervisory and management staff should receive higher level training at either level 3 or 4 food safety. In addition, all staff should receive training on allergen and pest awareness with an emphasis on asking customers if they have any food mediated allergenic reactions – a focus of the Anaphylaxis Campaign at present in its “ask the question” campaign to engender responsibility in the consumer to protect their own health. QB Issue 51 December 2017

S T NEW A H W FUDGE KITCHEN l HESSIAN l PULSIN

» The best of whats new to the market «

Fudge Kitchen launch Himalayan Salted Caramel fudge All Fudge Kitchen’s awardwinning confectionery is handmade and hand decorated by artisans, using all natural ingredients, locally sourced where possible. After 35 years of creating the finest fudge available to humanity and educating consumers to its premium potential along the way, the brand struck out last

year with their Delectables range. A line of eight brittles and caramels, including sugar free options, all perfect for the selftreating market, it wasn’t long before they had acquired three prestigious Great Taste Awards. The latest Delectables member is the newly launched Himalayan Salted Caramel, a universally winning combination

Hot off the press… The world’s first hot sauce range based on coconut vinegar reaches UK shores and hopes to offer café customers a taste of the Tropics. The range from Buko (who also have a coconut water and coconut jam range) includes Regular, Tangy and Fiery sauces and looks to ‘transport your taste buds to the Tropics’, whilst ketchup, brown sauce and mustard may be the mainstay of the Great British cafe, Buko are hoping their new offering will tempt diners to try something a little hotter. Director Aled Morris says; “It’s clear there’s an ever growing demand for this kind of Asian food and so bringing a more authentic sauce to the market makes a lot of sense and we feel people will enjoy the added complexity of flavour that the subtle sweetness of the coconut vinegar brings. “The fact that the vinegar happens to link into the popularity of coconut products and their health benefits is just an added bonus, albeit a big one!”

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- always a best seller - that has finally reached its zenith. This is exceptionally creamy, sweet caramel, hand worked in small batches on a marble counter for optimum smoothness and shot through with the balancing bite of authentic Himalayan rock salt before being wrapped in thick milk chocolate and hand decorated with pink crystals.

Hessian Coffee launches new retail tins Hessian Coffee has launched a new range of retail tins, featuring Hessian’s two most popular coffees in a choice of formats; filter ground or wholebean. Espresso No1 is a 100% Arabica blend of the finest coffee from Central and South America, giving sweetness and body for a bright citrus finish and rounded profile, perfect for either espresso or filter coffee. Bourbon Select is Hessian’s Great Taste Awardwinning single-origin coffee. The 100% Arabica coffee is Rainforest Alliance certified and sourced from Monte Sión in El Salvador. The retail coffee tins offer an additional sales opportunity for foodservice operators such as cafés who can offer the gift range as a take-home experience

alongside their in-house coffee service. The airtight tins, which can be refilled and reused multiple times, also ensure the correct storage and handling of coffee, preventing light, heat and air from reducing its quality, locking-in freshness, flavour and aroma.

Pulsin

Nutritional snack brand Pulsin, has launched a new range of Porridge Oat Bars – a truly healthy, on-the-go breakfast option for time-strapped consumers. The new bars are made with 100% natural ingredients with gluten free UK oats, whole seeds and real fruit – making them the perfect on-the-go breakfast or snack to sustain natural energy throughout the day. The bars come in three flavours – Super Seed & Maple, Apple & Cinnamon, and Orange Choc Chip and are currently available from Ocado, independent health

stores around the UK for 99p each or £2.49 for a multipack of three. Pulsin marketing manager Steff Parker said: “We’re very excited to introduce our new Porridge Oat Bars. They have 30% less sugar and double the fibre of other porridge bars on the market, but they don’t compromise on taste.”

Upbeat Introducing upbeat dairy protein smoothies: The new, healthy way to stay energized. Sustain your energy in a nutritious, healthy way and feel your best all day with the new Dairy Protein Smoothies from Upbeat. Great for breakfast, a morning boost, or avoiding that dreaded 3pm slump, Upbeat Smoothies offer slow-releasing energy in a bottle; and all with no added sugar. Available in three flavours – strawberry, coconut & pineapple and Blueberry & Raspberry – Upbeat Smoothies only have up to 12.8g of sugar per bottle (depending on the flavour), all of which is naturally occurring from the milk and fruit, making these drinks one of the healthiest ways to incorporate added nutrients into your diet. Upbeat Smoothies are

ideal for busy professionals who are looking to grab a nutritious, tasty on-the-go snack that will supplement their demanding lifestyles.

WHATS NEW

Green & Blacks launch decadent praline boxes Following the launch of the luxurious Velvet Edition dark chocolate range, Green & Blacks have launched their very first chocolate praline boxes, the perfect present for chocolate lovers this Christmas. Each praline reveals a whole hazelnut in the middle, wrapped in decadent truffle filling and covered in a layer of either milk or dark chocolate, to suit all tastes. Made from the finest, ethically sourced ingredients. Green & Blacks have carefully crafted this milk chocolate praline, delicately blending the finest cocoa beans to create a taste that is sumptuously indulgent. The milk chocolate shell envelopes an irresistibly smooth truffle filling, with a delicious whole hazelnut right at its centre. Green for their commitment to ethically sourced cocoa and black for the chocolate’s intensely delicious taste. Suitable for vegetarians and free from artificial colours and preservatives.

Grab and go snack bar powered by California Prunes California prunes (dried plum) puree is the starring ingredient featuring in an award-winning bite sized protein snack. Nibble Protein Bites were developed to meet the demand for a natural, high protein, fibre-rich, low Glycaemic Index snack to rival the higher sugar versions that were the only previous options available in the snack bar category. By including prune (dried plum) puree in all four variants, to replace the dates or high GI brown-

rice syrup used in competitor products, Nibble has successfully reduced sugar levels by up to 50-75%. Commenting on the launch, Esther Ritson-Elliott, European Marketing Director for the California Prune Board said; “We are delighted to see California prunes puree being acknowledged as such a powerful, versatile ingredient. “California prunes are well placed to deliver a product that meets today’s consumer taste, as well as nutritional expectations.”

Issue Issue51 51December December2017 2017

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LEGAL

Handling Harassment In The Workplace When does workplace “banter” go too far? What about when an employee makes an unwanted move on a colleague who doesn’t know how to react for fear of being socially isolated, disbelieved or even doubted? Whilst harassment in the workplace can take many forms, particular attention has been drawn in recent weeks to sexual harassment across many different sectors and industries, from Hollywood to Parliament with thousands of men and women speaking about their own experiences of sexual harassment using the hashtags #MeToo and #MenToo. This has highlighted the apparently widespread and pervasive issue of improper behaviour at work, often involving individuals in a position of power over others. The #MeToo campaign may have given individuals the confidence to speak out but such conduct as is being highlighted has been unlawful in an employment law context for many years. What is unlawful in the workplace? The Equality Act 2010 states that the following forms of harassment are unlawful: 1. Unwanted conduct related to sex, or conduct of a sexual nature, which

has the purpose or effect of violating that person’s dignity or creating an intimidating, hostile, degrading, humiliating or offensive environment for them. 2. Less favourable treatment because the employee has rejected or submitted to such conduct. A tribunal will consider the “effect” of the conduct from the perception of the employee, along with all the circumstances surrounding the case and will think about whether it was reasonable for that conduct to have that particular effect. The Equality and Human Rights Commission Code states that “conduct” in this context can include any form of unwanted conduct of a sexual nature, whether this is verbal, non-verbal or physical. It also includes forms of sexual assault, touching, sexual jokes or “banter”, displaying pornographic photographs or drawings in the workplace, or sending emails with material of a sexual nature. Why should employers be concerned? Employers may be held liable for the unlawful acts of harassment committed by one of their employees if it is carried out during the course of their employment and they have not taken reasonable steps to prevent such conduct taking place. Such claims

can be costly as well as leading to significant reputational damage and low staff morale, so employers will want to avoid these incidents at all costs. What can employers do? Employers should be vigilant about sexual harassment, making it clear to all employees that there is a zero-tolerance policy to this type of behaviour. Sufficient safeguards should be implemented to ensure that employees are aware that their voice will be heard. Employers are expected to demonstrate that they took “reasonable steps” to prevent such conduct, and may include: • • • • •

Provide training to employees at all levels, including senior management, on appropriate workplace behaviour and how complaints should be addressed internally; Ensure employees are aware of how issues can be raised, both formally and informally; If you don’t have them, implement an equal opportunities policy and an anti-bullying and harassment policy – ensure these are communicated to all employees, are reviewed regularly and updated where necessary; Practice consistency in how you apply the policies Ensure complaints and grievances are addressed promptly and that disciplinary action is taken where appropriate.

Time will tell if this movement will equate to more victims feeling able to speak out or having the courage to raise workplace issues more formally. A claimant no longer has to pay a fee to bring such a claim so we may well see an increase in employment claims based on workplace sexual harassment in the wake of the #MeToo social media campaign.

Article written by Clare Gilroy-Scott, Partner, with assistance from Becky Minear, Trainee Solicitor Goodman Derrick LLP 70

Issue 51 December 2017

ACCOUNTANCY

Autumn Budget When Chancellor Philip Hammond stepped up to the despatch box, he would have been acutely aware of the pressure he was under. Some 24 hours before the Chancellor was due to open his famous red box, the Office for National Statistics (ONS) confirmed a wider deficit than anticipated for October. Ahead of the Budget, business leaders had urged Mr Hammond to get to grips with Brexit headwinds and the UK’s productivity problem, while his party’s own MPs were demanding action on issues such as housing and social care – which many believed had played a major part in the shock loss of the Government’s majority in June. There was personal pressure too. Some eight months ago, the Chancellor’s previous Budget unravelled at alarming speed (unpopular plans to increase National Insurance contributions for some self-employed workers were dropped within seven days). He could ill afford another flagship policy disintegrating. All things considered, Mr Hammond had the difficult task of delivering a financial statement which was both radical enough to reset the political agenda and robust enough to avoid a repeat of the spring’s hasty u-turn. Could the Chancellor – whose fondness for figures has earned him the nickname “Spreadsheet Phil” – deliver? Economic overview: Opening his address to MPs, Mr Hammond argued that the UK economy continues to “confound those who talk it down” and said that he was determined to invest in technological advances and seize the opportunities on offer. He acknowledged that ongoing negotiations with the EU were at a crucial stage and with this in mind he would put aside an additional £3billion for Brexit

preparations over the course of the next two years. He assured the House that the Treasury was drawing up plans for every possible outcome. Outlining forecasts by the Office for Budget Responsibility (OBR), Mr Hammond said that the organisation was predicting that another 600,000 people would be in work by the 2020s. Worryingly, the nation’s productivity has not improved and the predictions for growth have been cut substantially. The OBR now projects growth of 1.5 per cent this year (downgraded from two per cent in March). The forecast for next year is 1.4 per cent, and 1.3 per cent for both 2019 and 2020. There was better news on borrowing, with Mr Hammond confirming that the forecast for this year is £49.9billion (£8.4billion less than had been projected in the spring). And as regards the deficit, he said that the OBR figures suggested that the Government was on track to meet its target of reducing the deficit to below two per cent of GDP by 2020-21. Business and enterprise: Ahead of the speech there had been no small amount of speculation that the VAT threshold for businesses was to be lowered. But the Chancellor confirmed that the registration threshold will in fact remain at its current level (£85,000) for the next two years, shying away from a contentious change. Mr Hammond did hint that he would be considering some form of reform and said he would hold a consultation as to whether the system could be altered to “better incentivise growth”. In relation to business rates, Mr

Hammond said he had listened to concerns from business leaders. With this in mind, he has decided to bring forward the switch from the Retail Price Index (RPI) to the Consumer Prices Index (CPI) by two years. The change will now take effect in April 2018 and is expected to be worth £2.3billion to businesses over the next five years. In addition, the discount for pubs (rateable value less than £100,000) is to be extended to March 2019. In another boost for businesses, Mr Hammond announced that he would be allocating an additional £2.3billion for investment in research and development (R&D). The main R&D tax credit will be increased to 12 per cent. These measures were described as “the first strides towards the ambition of our industrial strategy to drive up R&D investment across the economy to 2.4 per cent of GDP.” Amid uncertainty over the impact of Brexit, the Chancellor also confirmed that the Government would be prepared to replace money from the European Investment Fund if necessary. Summary: As far as businesses are concerned, there will no doubt be relief that the changes to the VAT threshold which had been rumoured in advance of the speech failed to materialise. Critics may say that the Budget otherwise erred on the side of caution, with an emphasis on prudence over particularly radical announcements. And the Treasury will no doubt be mindful that the OBR forecasts, which suggest the economy is rather weaker than was thought back in March, could mean that challenging times lie ahead. Issue 51 December 2017

PROPERTY

Our property pages highlight businesses for sale, nationwide!

QUINTESSENTIAL THATCHED FREE OF TIE VILLAGE INN – STRONG LEVELS OF TRADE THE OLD THATCH INN, CHERITON BISHOP, EXETER, DEVON, EX6 6JH FREE OF TIE LEASEHOLD £125,000 Stonesmith are delighted to be marketing a fantastic opportunity to purchase the leasehold of The Old Thatch Inn – a quintessential thatched free of tie village inn, extremely well presented throughout with strong levels of trade and profit. The inn is in the attractive Mid Devon village

of Cheriton Bishop, a thriving and growing village community on the edge of Dartmoor National Park’s eastern flank, which is only eleven miles from Exeter. This impressive and attractive Grade II Listed inn, is deceptively spacious, and presented to an extremely high standard throughout whilst still retaining many character features. The property briefly comprises: Character Main Bar Area (20+), Two Dining Rooms (42), Commercial Catering Kitchen, 2 En-Suite Letting Bedrooms and well-

appointed Living Accommodation with Sitting Room, Kitchen/Dining Room and 2 En-Suite Double Bedrooms. Externally, the property benefits from a Customer Car Park for 18 vehicles, Front terrace area (10) and rear Beer Garden and Patio providing outside seating for 60 customers. The business is for sale on a free of tie leasehold basis for £125,000. Full property details are available and viewings can be arranged by visiting www.stonesmith.co.uk

50 COVER LICENSED RESTAURANT. IMPRESSIVE 3 BEDROOM OWNERS ACCOMMODATION. IL CASITA 1 ST LAWRENCE GREEN, CREDITON, DEVON, EX17 3LH LEASEHOLD: £64,950 Stonesmith are delighted to be marketing the sale of Il Casita Restaurant; a thriving and well regarded restaurant of the highest quality, with a well-appointed and spacious owner’s apartment, gardens and private parking. Il Casita occupies a prominent trading position, opposite St Lawrence Green and close to the Queen Elizabeth School complex, in the desirable Mid Devon market town of Crediton. The town has a population of approximately 9,000 people. 72

Issue 51 December 2017

The premises briefly comprise:- attractive character Restaurant in four areas which can comfortably seat 50 customers; fully equipped Commercial Catering Kitchen with ancillary and welfare facilities; spacious 3 Bedroom Owners Accommodation with large Sitting Room, large Kitchen/Dining Room and Family Bathroom. Externally, the property benefits from a Courtyard Al Fresco Customer

Dining Area; Storage Barn; Enclosed Owners Private Lawned Garden Area with Terraced Sun Patio and Private Off-Road Car Parking Area for approximately 6 vehicles. This exceptional leasehold business is for sale £64,950. Full property details are available and viewings can arranged by visiting www.stonesmith.co.uk

PROPERTY

UK’s largest food to go and QSR magazine If you have a business to sell or rent and would like details of how you can reach a targeted audience in a cost effective way contact the QuickBite team today

On: 0333 003 0499

UNDER 20k

COFFEE SHOP/BISTRO East Yorks Tourist Town

Characterful interior & very well equipped.First floor function room & large kitchen. Price: Leasehold Offers Around £15,000 Details: www.clifford-lax.co.uk

UNDER 350k

OUTSTANDING CRAFT BAKERY West Yorkshire

Very long established & extremely well equipped. On site shop with excellent sandwich bar/takeaway. Price: Freehold £325,000 + S.A.V. Details: www.clifford-lax.co.uk

UNDER 200k

UNDER 40k

UNDER 700k

FISH & CHIP TAKEAWAY

THE DARTMOOR INN

South Yorkshire

Lydford, Devon

Very smart shop with first floor flat. Well organised preparation facilities.

Near Dartmoor National Park. Prominent position, bar, restaurant and letting bedrooms.

Well established & easily run with short hours. Good quality equipment. On street parking

Price: Freehold £185,000 + S.A.V

Price: £625,000

Price: Leasehold O/A £35,000 + S.A.V.

Details: www.clifford-lax.co.uk

Details: www.stonesmith.co.uk

Details: www.clifford-lax.co.uk

LOCK UP FISH & CHIP SHOP Leeds Area

Issue 51 December 2017

DATES FOR YOUR

Diary

The Franchise Show 16th -17th February, ExCeL London As the largest franchise show in the UK the show has plenty of useful and interesting features for all our visitors – whatever stage of franchising you are at. Whether you are looking for free, impartial advice, 121 appointments with funding or legal experts, want to find out more about franchising your business or even chat to existing franchisees across different industries, it is all here. Just like the rest of the show all of these features are completely free for you to visit and participate in.

Hotelympia 5th-8th March, ExCeL London Hotelympia 2018 will equip visitors with products, trends and innovations to develop their businesses. It is the place to be to source new products from the great volume and variety of suppliers - more than any other comparable UK show. As well as the latest product innovations covering equipment, food and drink, interiors & tableware, and technology, Hotelympia is set to unveil a variety of new exhibitors, attractions and business opportunities.

Food and Drink Expo 2018 16th-18th April, NEC Birmingham For two decades Food & Drink Expo has provided a vibrant platform to touch, taste and experience an exciting and eclectic mix of undiscovered brands and household names alike - and the 2018 show will be no exception. Food & Drink Expo 2018 will help hundreds of companies showcase their wares. Buyers and decision makers across the whole industry, from grocery, wholesale and speciality retail to foodservice and manufacturing, will converge to uncover the hottest trends, latest product launches and the industry’s vision for the future.

Make your Business Greener

ISSUE

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From supporting ethical treatment to using technology that conserves and saves, businesses are continuing to act and adapt to consumer demand for environmental sustainability and awareness. From the packaging you choose to the suppliers you work with, QSR’s and foodto-go operators must be savvy to the changes brought on by law and society. We investigate the ways you can make your business greener.

Pizza and Pasta

Breakfast

Regularly consumed out of home pizza and pasta are the ultimate in comfort and convenience. With Italian cuisine continuing to come high in polls of consumer favourites we take a look at the true versatility of pizza and pasta and speak to those making the most of this cuisine.

Over half of consumers now eat breakfast out of home regularly, therefore it is no wonder that breakfast is one of the fastest growing sectors in foodservice. Operators who can maximise this segment are well-placed to fully utilise this lucrative sector of foodservice. By getting a menu ‘just right’ food outlets can attract customers from the early hours, offering a varied menu of enticing options is a surefire way to boost sales. We investigate the latest trends and highlight how you can enhance your breakfast offering.

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Issue 51 December 2017