QuickBite Magazine February 2018 by MVHmedia

FEBRUARY 2018

Talking Tech Interview: Como We speak to Dan Cohen Managing Director of Como, who empower chains of all sizes to maximise customer loyalty, revenue and business growth with Como Sense

TEA REVIEW

fully loaded

CHIPS & POTATO PRODUC TS

Fried, baked or roasted, potatoes in food service are big business

DISPLAY & SIGNAGE TALKING TECH INTERVIEW: COMO

did you know?

72% of consumers will

LATTE

share their data

for instant offers Tea Review

We investigate the latest tea blends to hit the market-place and find out how manufacturers are innovating the tea industry February 2018 Print Edition ÂŁ3.25 - â&#x201A;Ź4.50

nd Chips aPotat o Products

Potatoes are one of the most versatile vegetables on the market, we find out how the potato can shake up your menu

LEVY Know the facts! Hotelympia Preview

Exclusive preview of Hotelympia 2018, the UKs premier hospitality event. This year looks set to be the best to date!

Loyalty Schemes

It is more expensive to acquire customers than to retain them, therefore the need for an efficient loyalty scheme is a high priority

MESSAGE

A message from QuickBite

Publishing Director

Hello and welcome to the February edition of QuickBite Magazine! Hitting the headlines this month is the ongoing issue regarding packaging recycling in the hospitality industry- namely the use of plastics. As the British Takeaway Campaign calls for a workable solution to the packaging tax turn to pages 10 and 11 to discover what the rest of the industry thinks. We also interview Craig Maw, owner of Kingfisher Fish & Chips, winners of the Best Independent Fish and Chip Takeaway 2017. Craig discusses his year as the 2017 champions as well as future plans for the popular chippy. Our industry news features research from Adelie, who predict that the number of 16 – 30 year olds who follow a dairy-free diet could soon overtake those on a gluten-free régime, as well as a warning from the BCC regarding labour and skill shortages in the industry.

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

Advertising Sales

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

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

This month’s Talking Tech focusses on the future of loyalty, as well as some of the newest developments from the exciting tech sector. Furthermore we feature an interview with Dan Cohen Managing Director of Como, developers of Como Sense an end-to-end customer engagement solution. This year’s Hotelympia looks set to be the biggest yet, with over 750 exhibitors expected at London’s ExCeL next month! Read our preview to discover more about the exhibitors and what else you can expect at the UKs leading hospitality and foodservice event

Contributors James Daglish Peter Watters

Finance

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

Our legal expert clears up any confusion you may have regarding new GDPR regulations on page 70 and on page 72 you can read our run through of the latest businesses for sale nationwide!

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 AVIKO

Publisher

MVH Media Ltd.

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

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Issue 53 February 2018

CONTENTS

 News Round-Up

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

 Features Tea Review

We investigate the latest tea blends to hit the market-place and find out how manufacturers are innovating the tea industry.

Chips and Potato Products

Display and Signage

Potatoes are one of the most versatile vegetables on the market, with many meals served in the food-togo/QSR sector featuring a potato option. We look at the types of signage available for your business and what works best.

 Business Profile HipChips

Crisps, but not as you know them. This Soho based takeaway chip concept is riding high on the popularity of crisps in the UK, we discover what makes them tick.

 Hotelympia Preview

We preview the UK’s market leading hospitality and foodservice event.

News

We round up the latest innovation in the world of technology.

Interview : Como

We speak to Dan Cohen Managing Director of Como, manufacturers of Como Sense – the leading end-toend customer engagement solution.

Loyalty Schemes

We discuss how loyalty apps are evolving, no more lost cards and forgotten vouchers. The future is digital.

 Services Legal

James Daglish addresses confusion surrounding GDPR

Accountancy Find out what alternatives there are to Buy to Let

 Talking Tech

Dates for your Diary

We handpick the events you should have in your 2018 calendar.

Issue 53 February 2018

CONTENTS

60 Issue 53 February 2018

NEWS ROUND-UP

Adelie Foods’ research shows millennials are turning their backs on dairy Dairy-free diets could soon become the dominant free-from trend amongst millennials, according to research by Adelie Foods. The survey of 200 16-30 year olds showed that dairy-free diets could soon overtake the current dominant free-from diet – gluten-free. The survey revealed that 19% of 16-30 year olds have bought or eaten dairy substitutes in the past six months, with a further 16% choosing lactose-free products. For the first time, this figure closely approaches the 22% of millennials who opt for gluten-free products when shopping, indicating a growing dairy-free movement among this age group. The research found that free-from diet trends are set to rise, with almost

half of those who buy and eat free-from products saying they are likely to buy more free-from products in the future. Interestingly, the research also shows that free-from is becoming a more prevalent lifestyle choice, with only 13% of those who said they regularly shop in the free-from section doing so due to a medical condition. The survey, which examined the considerations millennials take when choosing Food-To-Go options, found that when it comes to selecting savoury food, the top five reasons were: • • • • •

brands need to ensure we respond to the changes in millennial eating habits, particularly the growing proportion who are opting for dairy-free options. “Creating quality products with premium dairy-free ingredients that meet the same high standards in taste and visual appeal as our core range is a key innovation area for us at Adelie Foods. With Millennials set to make up 75% of the workforce by 2020, it’s vital for food outlets to get their offer right for them.”

Affordability Good value for money Quick service Flavoursome High quality

John Want, Marketing Director at Adelie Foods says: “It’s clear food outlets need to get value and service right, but once they do, and with competition in the Food-To-Go sector ever increasing,

UK coffee chains growth the highest in Europe According to a new report by Allegra World Coffee Portal the European coffee market is growing at an unprecedented rate and the UK is leading the way. Despite tea being the most consumed hot beverage in the UK - currently 165 million cups of tea are consumed compared to 70 million cups of java – branded coffee chain openings reached 643 in 2017 bringing the total up to 7,421. This marks the third straight year of continued growth in the European coffee market thanks to the expansion of large chains such as Costa Coffee and Starbucks. In fact Europe has been leading the way in growth since the beginning of Allegra’s data collection in 6

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2010, with 22,714 outlets in Europe up to the month of October 2017 – up 6.4%. “The UK is the most developed market and remains the model for the branded coffee shop industry,” say Allegra. Elsewhere in Europe Romania has the strongest growth in percentage terms growing 30% with Poland in second place. Meanwhile Spain, Bulgaria and Austria

saw the largest number of closures. “Allegra anticipates the market growth to continue at a steady rate with key opportunities lying in countries where international chains are influencing the expansion of domestic brands,” the company added. The largest chain in the UK is Costa Coffee with 2,270 outlets and has seen success over 2017 with the number of units increasing 13% YOY and experiencing a sales increase of 8.7%. Costa owners Whitbread also expressed their intention to achieve global system sales of around £2.5bn for the Costa brand by 2020. Also, according to data from the NPD Group by June 2017 Britain’s branded chains had witnessed increased visits of 120 million since 2008 – totalling 659 million visits per year – a 22% increase on 2016.

NEWS ROUND-UP

Environment minister launches pioneering Gosport paper cup recycling scheme Cllr Mark Hook, Leader of the Council, Environment Minister, Thérèse Coffey, has launched a new recycling initiative for paper coffee cups in Gosport – the first of its kind in the UK. Created through a partnership between Gosport Borough Council and paper cup manufacturer Huhtamaki, the scheme will pilot a collection and recycling service for used coffee cups for residents and businesses. It will provide dedicated cup recycling bins at strategic sites across Gosport including the ferry port (used by commuters as well as tourists) and council-owned premises such as the town hall and the leisure centre, with plans to extend collection points to main high street locations, local offices and transport providers in the future. Commenting on the scheme, Environment Minister Thérèse Coffey said; “I am very pleased to see Gosport Borough Council and local industry coming together to take positive action to increase the recycling of cups. “Tackling paper and coffee cup waste is a vital way to protect our environment and this is a great example of how collaborative action can have a real impact to make recycling even easier. This is exactly the kind of initiative that

we would like to see following the launch of our 25 Year Environment Plan.” Local MP for Gosport, Caroline Dinenage, who also attended the launch added; “I was delighted to invite the Minister to Gosport to launch Huhtamaki’s innovative new recycling scheme. Taking such positive steps to allow single-use cups to be recycled is great news for the environment and for the local community.” Residents simply need to make sure used cups are empty before separating the lid from the cup and placing both items in a dedicated bin. Cups and lids will be recycled into products such as garden furniture, park benches and flower tubs that could be used in and around Gosport. The initiative is underwritten by Huhtamaki and will go live in February 2018.

said; “We’re delighted to be able to support such a pioneering scheme, which makes it easier for residents to recycle coffee cups on the go. We’d encourage all local businesses and residents to get involved and help make this a success.” Neil Whittall of Huhtamaki added; “The cups we manufacture in Gosport are sustainably sourced, responsibly produced and fully recyclable. However we recognise that many are not being recycled and we are actively working to change this. Improving cup collection and recycling infrastructure in Gosport will help local people make a difference and improve recycling rates. We hope this new initiative will create a blueprint for similar schemes across the UK.”

Hygiene ratings of 5 now at 67% in Scotland and Wales thanks to mandatory display of food hygiene certificates The Food Standards Agency (FSA) has published a new Science Report by its Chief Scientific Adviser Professor Guy Poppy. In his seventh Report, Professor Poppy looks at the Food Hygiene Rating Scheme (FHRS), and its impact on food safety especially where the scheme is mandatory. “The Food Hygiene Rating Scheme (FHRS) has been a significant development for food safety and one which has delivered tangible benefits for consumers across the country,” says Professor Guy Poppy, FSA Chief Scientific

Adviser. “The scheme has empowered people, helping them choose to eat in places with higher ratings. This in turn has pushed restaurants and other food businesses to drive up hygiene standards to attract more customers.” Since the introduction of FHRS in 2010 there has been continued improvement in standards of food hygiene at places people choose to eat out or buy food. There are now over 430,000 food hygiene ratings published by the FSA. He explains; “In September 2017, 67% of businesses with a rating were achieving the top standard of ‘5 – very good’. Since the introduction of mandatory display of FHRS in Wales, businesses with a rating of 5 have gone up by 21 percentage points. “This progress has been good to see. I am particularly encouraged that our research has

linked higher ratings to lower levels of microbes found in food businesses, ultimately lowering the risk to consumers from foodborne illness.” Additionally, of those food businesses, a total of 95% were rated ‘3 – generally satisfactory’ or better. In Wales and Northern Ireland, food businesses are legally required to display their food hygiene rating. This mandatory requirement has been in place in Wales since 2013 and in Northern Ireland since 2016. Evidence so far has shown that mandatory display has driven improved and sustained food safety compliance by the businesses. Issue 53 February 2018

NEWS ROUND-UP

Food to go will deliver innovation in 2018 With a predicted worth of £23.5bn by 2022, the UK food-to-go market can be expected to deliver a number of exciting innovations in 2018 and beyond, according to international grocery research organisation IGD. Five trends in particular are set to shape the sector, with IGD identifying health, emotional engagement, innovative locations and more as key themes predicted to develop over the next 12 months.

Health and wellness underpinning innovation “Many of the concepts we’re seeing from across the world where food-to-go is growing are underpinned by healthy positioning,” says Gavin Rothwell, Head of Food to Go at IGD. “The likes of Sweetgreen in the US, Cedele in Singapore, Chopped in Ireland, Exki in Belgium, Cojean in France and a number of examples in the UK are proof of the increasing role health is playing in products that are eaten on the go. “We’re seeing the expansion of healthier food-to-go ranges across the board. In the UK for example, Pret has opened the minds of many new customers to vegetarian lunches and breakfasts, while gluten-free options have become more core features in ranges. “Looking forward, we see more opportunities for development, with UK shoppers continuing to tell us that they would like a wider range of both

Issue 53 February 2018

vegetarian and free-from ranges in the food-to-go stores they visit. IGD data shows that nearly a third (30%) of foodto-go consumers are looking for more vegetarian options, 22% for more dairyfree choices and 20% for a larger glutenfree range.”

”Meanwhile, in Mexico, we’re seeing the delivery app Rappi experiment with food delivery from street vendors, and in the UK a number of food-to-go players such as Subway and Greggs are experimenting with delivery services to broaden their reach further.”

Changing and expanding reasons to visit

Conveying the right balance of function and emotion

“UK retailer Waitrose spoke in late 2017 about a shift away from three fixed meals per day to four. This suggested change underpins a wider adjustment in how we eat food, with more focus on fitting food around our lifestyles, rather than vice versa. “With this in mind, we’ve witnessed the expansion of gym and protein boxes at several food-to-go specialists in the past year, and we’d expect both niche and mainstream operators alike to become more focused on this in 2018.”

“What many food-to-go specialists do well is create emotional engagement with shoppers. The experience is based on the quality of the product, but is determined by a widening array of factors, including product display, in-store décor, customer service and more. “We’ve seen some great experimentation around this from retailers over the past year – Albert Heijn’s new counter-based bakery/deli concept in the Netherlands is a great example. Similarly, many of the stores we’ve seen in Ireland also display these qualities. “Looking ahead to 2018 we expect more retailers across more markets to follow this path, particularly through urban stores with a focus on convenience.”

Even more locations and experimentation “Strategies for where stores are located vary by retailer or operator, with transit locations becoming even more attractive options for food-to-go specialists. But we are increasingly seeing moves beyond this as workplaces, fitness centres, sports stadiums and festivals come more into food-to-go thinking. “The growing presence of street food in many markets is encouraging a more flexible approach to companies’ location strategies and is encouraging some to adapt their offer to a food truck format to take advantage of new opportunities. In the US, the likes of both Whole Foods Market and Amazon Walmart are even bringing food truck concepts in-store.

More new and unexpected partnerships “Businesses are increasingly looking for like-minded partners to enable them to develop in food-to-go. In the UK, for example, fit food specialist Crussh is collaborating with Sainsbury’s and Debenhams, while Benugo is working with John Lewis and EAT has recently entered an agreement with Compass and Debenhams. “Italian restaurant chain Zizzi has also just opened its first pizza counter at Sainsbury’s. “We expect to see a growing number of partnerships like this across more markets in 2018. Part of this could include additional food-to-go specialists looking to target more on-the-go customers, such as working with railway companies and airlines, following the example of M&S and British Airways. “At the same time, the idea of foodto-go hubs, inspired both by retail space, shopping mall evolution and food halls, is an area we expect to see grow in 2018.”

NEWS ROUND-UP

Issue 53 February 2018

NEWS ROUND-UP

British Takeaway Campaign to explore ‘workable solutions’ to packaging tax Theresa May has revealed her plans to tackle plastic waste and has stressed the need to reduce demand for plastics, to reduce the number of plastics in circulation and improve recycling rates. The food service industry is likely to be heavily impacted by the proposed ‘packaging tax’ and while food manufacturers and operators are very much for refining the industry via improved recycling and awareness of packaging used, many are opposed to the tax and the impending ‘latte levy’. In her speech Ms May expressed the intention to ‘take action at every stage of the production and consumption of plastic.’ Adding, ‘as it is produced, we will encourage manufacturers to take responsibility for the impacts of their products and rationalise the number of different types of plastics they use.’ The British Takeaway Campaign, an umbrella group representing those involved in the supply and preparation of the nation’s favourite foods, commented on Theresa May’s environment strategy, which includes a consultation on taxes/charges on single use plastics. Ibrahim Dogus, Chair of the British Takeaway Campaign, said: “While we agree that more needs to be done to reduce the use of plastics, a tax isn’t the right answer, as it will lead to increased costs for consumers and hurt the many small and independent businesses that make up the UK’s takeaway sector. “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, an additional plastic tax will harm the prospects of an industry which contributes £9.4bn to the economy. “The British Takeaway Campaign will be consulting our members, such as the Foodservice Packaging Association, to

Issue 53 February 2018

explore workable alternative solutions which do not increase costs for small businesses or lead to higher prices for customers.” Biopac, one of the UKs leading packaging manufacturers also opposes the tax stressing that ‘taxing the use of these items is not an effective way forward’ and that it ‘merely patches over the underlying issues with waste management and infrastructure in the UK.’ As the leading UK developer and supplier of environmentally responsible packaging and catering disposables Mark Brigden, Technical Director of Biopac has revealed their sadness at the lack of conversation on compostable products, adding; “Compostables provide a market ready solution across the catering disposable market, yet the focus remains on oil based plastics and recycling. A compostable range eliminates the need for sorting and filtering of waste. He continued; “Standard collection

bins could be issued for all food waste and compostable packaging to be disposed of together – reducing costs and also providing a streamlined waste collection service. “We welcome the ongoing discussions surrounding this important issue but will continue to push for compostable packaging to form part of the solution. Hopefully this is the start of the major overhaul to the waste infrastructure that is so desperately needed in the UK.” Pret have recently increased the discount for customers bringing in their own reusable cup to 50p, similarly Costa Coffee have also introduced a ‘money-off’ incentive of 25p. However MPs have said that only 1 to 2% of coffee drinkers respond to these incentives. After calling for some time for the reform of the mechanism used to meet businesses’ responsibility for packaging, the Foodservice Packaging Association (FPA) welcomed the Environmental Audit Committee’s (EAC)

NEWS ROUND-UP

report’s call for an additional fund that will increase recycling collections, strengthen communication to the public, improve the recyclability of packaging and increase the demand for recycled content. They say however that if the two key proposals of the EAC report are enacted then there is no requirement for a 25p charge on paper cups to fund recycling infrastructure for cups and all other packaging used for on-the-go consumption. Martin Kersh, Executive Director of the FPA says; “The recycling of paper cups is set to increase fast as the coffee cup industry and its customers have introduced a large-scale recycling facility. The key to increased recycling therefore is increased collection and this requires an on-the-go waste management infrastructure that addresses all packaging used in this way and not just cups. “The public needs a simple, UK wide solution, one which is made possible by the introduction of an on-the-go waste management infrastructure. To fund this requires a reform of the UK Producer Responsibility (Packaging Recovery Note) mechanism a, development that has been

endorsed by many of the UK’s leading retailers and brands, and is referenced as a requirement in the EAC Report.

FPA Has Called Consistently for PRN REFORM He adds; “The FPA has, for some time, called upon the Government to reform the PRN system used by UK businesses to meet their packaging producer responsibility obligations and for the introduction of a funded on-the-go waste management infrastructure. “A 25p charge, which works out at over £20 000 per tonne, would most likely be considered as legally accounting for the producer responsibility obligation for disposable cups so effectively shifting the charge from the producer to the consumer. “Business has made clear its willingness to provide greater funding to achieve more collection and recycling through the PRN system. Surely Government should seize this opportunity and reform the system?”

Close the loop According to research from Mintel Britain’s coffee shop drinkers are happy to do their bit for the environment. While Brits love their coffee, they also love the environment. Mintel’s research found as many as 40% of out of home hot drinks consumers say they wouldn’t mind paying extra for drinks served in 100% recyclable cups. Furthermore, 58% of consumers think coffee shops should offer a discount to those using their own travel mugs. Trish Caddy, Foodservice Analyst at Mintel, said: “Our research shows that while consumers have great environmental intentions, they are often very time pressured. “A more effective solution would be to make things easier for consumers by making cups more easily recyclable by, for example, using 100% biodegradable packaging rather than recycling the plastic.”

Issue 53 February 2018

NEWS ROUND-UP

Vegan Society finds 91% of consumers still can’t find grab and go food options A new survey by The Vegan Society has found that 91% of vegans sometimes struggle to find ‘grab and go’ food options, prompting them to launch their ‘Vegan on the Go’ campaign. Food options for vegans have dramatically improved over the last few years but the research, which involved 2500 UK vegans, suggests there is still room for improvement, according to the charity. Veganism is growing at an exponential rate and is an untapped market that could offer huge opportunities for restaurant owners, investors and food developers. According to Mintel’s Global New Products Database, there has been a 185% increase in the number of vegan products launched in the UK between 2012 and 2016. The ‘Vegan on the Go’ campaign aims to bring attention to the growing demand for vegan options and to highlight to businesses that veganism is a market trend which is here to stay. Elena Orde, Communications Officer, The Vegan Society said: “We’ve seen some fantastic strides forward in terms of new, affordable vegan products in supermarkets and restaurants but we want to make it even easier for people to go vegan and stay vegan.

“Offering vegan food options makes clear commercial sense – businesses are opening the potential market up to not only half a million vegans in Britain, but also to a million more vegetarians, the huge number of meat and dairy reducers, the lactose intolerant, the healthconscious and others who simply enjoy vegan food from time to time. “Sometimes all it takes is removing a pesky small amount of dairy or egg to create a lovely vegan dish, which can really widen food retailers’ appeal.” Attitudes towards veganism have changed dramatically over the last few years, indicating that veganism is now winning British hearts and minds in ever greater numbers. A survey released last month showed that half of Brits know a vegan, over a half (56%) adopt

Boundary between meals and snacks is blurring, says new research Global snacking company pladis has revealed its insights into ‘the new breed of snackers’ in the UK. “The boundary between meals and snacks is blurring,” says Colette Noe senior director for consumer and market insights at pladis. “Most people understand a meal to be influenced by cultural traditions around timing, setting and specific food groups. Snacks, on the other hand, are highly personalised and variable mini meals,” said Noe. Now in its second year, pladis research has found that consumers are becoming more ‘mindful’ about what they eat. Wanting portion control but not wanting to compromise on things like taste, quality or familiarity. In some cases, they have found that consumers are looking for a more ‘sensory’ experience – as seen by the explosion in salted caramel flavoured snacks in 2017 or products 12

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with added protein. “The options for consumers have never been greater. Whether it’s as a wholesome snack, an indulgent treat or a mood-enhancer, it’s interesting to see what will steer people to one particular snack over another,” added Noe.

Younger consumers Additionlly younger consumers are snacking more than any previous generation triggered largely by the erosion of traditional food rituals such as set meal times. With their high levels of social media usage, millennials continue to wield a lot of

vegan buying behaviours and a quarter (26%) thought public sector food outlets should provide a vegan option by law. Chain restaurants like Zizzi, Wagamama and Wetherspoons all have dedicated vegan menus while coffee shops Pret a Manger, Starbucks and Caffe Nero are offering more and more animalfree products. The Vegan Society are keen to hear about good practice in the food and drink sector, and are happy to publicise any businesses who excel at providing great vegan food options. Those who are already vegan can join the campaign by contacting retailers to ask for more vegan options as well as approach local independent cafes and restaurants with its vegan catering guides.

influence over the UK snacking industry. “We call them the ‘taste makers’ among their peer group, they make much quicker purchases and buy fewer groceries online than you might think,” explained Noé. “We know that millennials are a more visual generation than their parents were; they need to be tempted by a particular type of packaging or instantly register how a product fits into their busy lifestyle.” Whilst millennials’ incomes may have decreased compared to previous generations, they often choose an indulgent treat or wholesome snack as a quick pick me up in favour of a full meal. . Also, whilst it’s no surprise that millennials are generally more experimental in their snacking habits and more open to trying new fillings or textures in a biscuit, pladis never under-estimates the purchasing power of their parents. Noe adds; “For the ‘baby boomer’ generation, biscuit-buying is part of their routine. “They are more determined to cut through the choice in the supermarket aisle to get to the value product, so need to be marketed to in different ways.”

NEWS ROUND-UP

Premium dessert chain’s takeover bid Patisserie Holdings hopes to raise £35m towards the cost of a takeover of Bread Holding’s - owners of artisan bake shop Gails. It has been said that; “The company’s current market value is just over £350m, meaning that if it took place now, a £35m placing c‎ ould be organised without giving existing shareholders the right to pre-empt it.” The deal is not expected to go through until March and will not involve Bread Holding’s owner Luke Johnson due to the potential conflict of interest as Mr Johnson is also the executive chairman of Patisserie Valerie with a 39% share.

British food manufacturer to cut out plastic waste Cranswick plc, one of Britain’s leading suppliers of premium food, has vowed a significant drive to reduce plastic waste within the UK They pledge that all packaging used by the food group will be 100% recyclable and sustainably sourced and in addition, to also reduce their plastic use by 50% by 2025. Cranswick believe that big change is only possible through industry and peer collaboration and so have launched a call to action with an invitation to their food peers, to collaborate with them to take responsibility for the environmental impact of plastics as a matter of urgency. Adam Couch, CEO of Cranswick plc. “The environmental impact of plastics, with regards to the damage they cause to the world’s oceans and landfill, has become a major global issue and one that we seek to address as a matter of urgency. “We believe as a major UK manufacturer we have a responsibility to help drive systemic change to end global plastic pollution.”

100% commitment to 100% sustainability Chances are that you have been sipping your favourite hot drink from a paper cup in the last day or so. A drink on-the-go is part of our everyday lives; but what about the life cycle of that cup? Where did it come from and perhaps more importantly, where will it end up? Benders Paper Cups is a leading UK based manufacturer of paper hot cups, and is currently blazing the trail for maximising the sustainability and recyclability of their paper cups in this increasingly complex and demanding manufacturing arena. The story of a Benders paper cup starts at the source ; virgin paper board from sustainably managed forestry resources (PEFC certified board). With the UK`s thirst for hot beverages increasing every year, it could seem that the strain on these resources may prove too great. However, the reverse is true; contrary to perception, paper cups are the most sustainable solution for on the go consumption and responsible stewardship of forests means they have doubled in size since the 1950’s. As a founder member of the PCRRG (Paper Cup Recovery & Recycle Group), Benders has taken part in a range of initiatives to improve paper cup recycling as well as increasing public knowledge of recyclability, sustainability and traceability. In fact, every Benders cup has an individual traceability

code allowing it to be traced back to the forest where it began as a tree. Benders is also a founding supporter of Simply Cups; a leading collection and recovery service for both paper and plastic postconsumer cups. Simply Cups is committed to recycling all the cups they receive, and they are well placed to work alongside vending operators recovering cups from the closedloop environments of their client companies.

Benders most recent recycling initiative, as a partner to the Alliance for Beverage Cartons and the Environment (ACE UK) agreement together with other leading paper cup manufacturers and suppliers. The agreement enables the recycling of paper cups along with beverage cartons through the recycling collection points operated in 97 Local Authorities across the country. For the consumer, this is a reassuring statement of the commitment that Benders has to supporting all recycling initiatives tackling existing environmental issues as well as a passion for working on new initiatives that will last long into the future! Marketing Manager Adrian Pratt comments: “Benders is committed to minimise the environmental impact of our ranges of paper cups. Working across the supply chain with the PCRRG and directly with Simply Cups, we are leading change to increase cup recycling and drive circular economy practice” With the hot beverage market increasing year by year, the commitment that Benders makes from source to manufacture to recycling is a reflection of a company that puts the environment at the heart of its business.

For more information contact Benders Paper Cups on 01978 850661 or email info@benders.co.uk Issue 53 February 2018

NEWS ROUND-UP

A successful year for Kingfisher Fish & Chips, as they reflect on the highs of 2017! 2017 was an astronomical year for Plymouth based fish and ship shop Kingfisher Fish & Chips. After bagging the top honour as winners of the Independent Fish and Chip Shop of the year 2017, at the annual Fish and Chip Awards, owners Nikki and Craig were propelled into a year of growth and amazing opportunities. We catch up with Craig Maw, as he gives us an exclusive interview giving us the inside scoop on his achievements in 2017 and what the future holds for Kingfisher in 2018.

What is the best thing about winning the Independent Takeaway Fish and Chip Shop of the Year? When we opened the shop five years ago, we put everything into it. So much so, that we barely had enough to pay for our first potato delivery. Our aim was always to do the best job we could – serve the most delicious sustainable fish and chips and build up a loyal customer base. We put our all into it, not to win awards but because we love what we do. So to receive recognition for simply being passionate about our job was a fantastic bonus. On a personal level, it’s given us opportunities we never dreamed of – travelling across the country and as far as Japan, serving hour-long queues of people in cities around the UK, appearing on an American cookery programme, to name a few. It’s been a year of firsts! But more than that, the awards provide amazing publicity for the industry and we’re really proud to be a part of that. They help to showcase that a fish and chip shop can equal any other type of restaurant when it comes to quality, customer service and ethics not to mention of course, delicious food. It’s 14

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a tight-knit community and to have the opportunity to support and promote our colleagues across the UK has been such a privilege.

What has the award meant for your business? Since winning the award, it’s fair to say business has been booming, increasing by around 400%. Early in 2017, we had to take on extra staff and we now serve about 2,000 portions of fish and chips a week. This has given us the opportunity to expand and we now have the Kingfisher on the Go mobile unit which has proved very popular at corporate and private events across the country. We’ve also recently been able to concentrate on continuous improvements to the business including a recent refurbishment of the shop - we’re really pleased with its fresh, modern look.

How have your customers reacted to the award? We’ve got a fantastic mix of customers, many of whom have been coming to us since day one. They’re a really supportive bunch and were almost as thrilled as us when we won the award. We have many customers who wish us well and continue to do so; they love to see their ‘local chippy’ in the press and on TV. As our shop is at the heart of the community, it has been important to us to include our customers with us as part of the journey.

You embarked on the f ish and chip tour, could you tell us more about this? What was the highlight of the trip? We were thrilled to be invited to take part in the tour to help promote 30 years of the National Fish & Chip Awards. Over the course of a week, we took

NEWS ROUND-UP

our Kingfisher on the Go van to 5 cities across the UK – Glasgow, Newcastle, Manchester, Birmingham and London. In fact, we covered around 1,000 miles. We gave away 2,000 portions of fish and chips – 400 at each stop. The highlight was definitely the incredible reaction we received. We couldn’t believe such huge queues of people were all waiting just to try our fish and chips! The crowds were unbelievable and it was great to see people across the country really enjoying our food and giving such lovely feedback. We really enjoyed telling people about the importance of sustainability and quality and encouraging them to treat themselves to the nation’s favourite takeaway.

Why should chippies enter the Fish & Chip Awards? Being part of the National Fish & Chip Awards is a brilliant learning experience. If you’re lucky enough to win, you never know what opportunities might come your way and all of them will help enrich your business.

You’ll get the chance to share ideas with people throughout the fish and chips world – and sometimes beyond – and know that you’re helping to develop not only your shop but the industry too. It will likely be the busiest year of your life but also the most fun – it certainly has been for us!

What is next for Kingf isher? Firstly, a holiday! Other than that, we’ve no plans to slow down. We’re always looking at ways to improve. For example, protecting the environment is hugely important to us so as well as continuing to source sustainable fish, we’re currently looking at ways to be even more environmentally friendly. Our boxes are recyclable and we offer wooden cutlery with take-away orders. We’re further cutting our plastic use by encouraging customers to buy our customised thermal insulated bags for life but there’s always more that can be done so we’re reviewing our entire packaging range. Now that we don’t expect to be travelling as much, we’ll also be looking

to dedicate more time to our fantastic Kingfisher on the Go van. It’s proved popular so far but we’re looking forward to having a bit more time to make it even more successful. I’ll be carrying on my duties as Vice President of the NFFF and offering advice and support to friers across the UK to help improve their businesses. We’re also working on lots of ideas to help promote the great British fish and chips throughout the year. As they say, watch this space!

Issue 53 February 2018

NEWS ROUND-UP

McDonalds reveal plans for 100% recycled packaging by 2025 McDonald’s has announced goals to improve its packaging and help significantly reduce waste to positively impact the communities the company serves around the world. By 2025, 100 percent of McDonald’s guest packaging will come from renewable, recycled, or certified sources with a preference for Forest Stewardship Council certification. Also by 2025, the company has set a goal to recycle guest packaging in 100 percent of McDonald’s restaurants. McDonald’s understands that recycling infrastructure, regulations and consumer behaviours vary city to city and country to country around the world, but it plans to be part of the solution and help influence powerful change. This expands upon McDonald’s existing goal that by 2020, 100% of fibre-based packaging will come from recycled or certified sources where no deforestation occurs. “As the world’s largest restaurant company, we have a responsibility to use our scale for good to make changes that will have a meaningful impact across the globe,” said Francesca DeBiase, McDonald’s Chief Supply Chain and Sustainability Officer. “Our customers have told us that packaging waste is the top environmental issue they would like us to address. Our ambition is to make changes our customers want and to use less packaging, sourced responsibly and designed to be taken care

Issue 53 February 2018

of after use, working at and beyond our restaurants to increase recycling and help create cleaner communities.” To reach these goals, McDonald’s will work with leading industry experts, local governments and environmental associations, to improve packaging and recycling practices. Together they will work to drive smarter packaging designs, implement new recycling programs, establish new measurement programs and educate restaurant crew and customers. As Tom Murray, Vice President of EDF+Business at Environmental Defense Fund noted; “Nearly three decades ago, McDonald’s and EDF teamed up to tackle solid waste and accelerate innovation in packaging. “Along the way, we pioneered a new partnership model for companies and nonprofit organisations. Today, McDonald’s continues to raise the sustainability bar by setting ambitious goals and collaborating with partners across the value chain for maximum impact.” “McDonald’s global preference for Forest Stewardship Council (FSC) certified materials demonstrates their far-reaching commitment

to source packaging that benefits people and forests around the world,” said Kim Carstensen, director general of the Forest Stewardship Council. “The partnership between McDonald’s and FSC – the world’s most trusted certification of forests and forest products – also creates a uniquely powerful opportunity for McDonald’s to engage customers about simple ways to protect forests,” he added. Adds Sheila Bonini, Senior Vice President, Private Sector Engagement, World Wildlife Fund, “Smarter waste management begins with improved sourcing, increased value chain collaboration and better communication with customers. Today’s announcement demonstrates McDonald’s strong leadership in developing packaging and recycling solutions at a scale that can extend the life of our natural resources and push its industry toward more sustainable practices.” McDonald’s first began its focus on sustainable packaging nearly 25 years ago with the establishment of the groundbreaking partnership with EDF. The initiative eliminated more than 300 million pounds of packaging, recycled 1 million tons of corrugated boxes and reduced waste by 30 percent in the decade following the partnership. In 2014, the company joined WWF’s Global Forest & Trade Network program and set its fibre sourcing targets, including FSC preference for packaging made from wood fibre. Currently, 50 percent of McDonald’s customer packaging comes from renewable, recycled or certified sources and 64 percent of fibre-based packaging comes from certified or recycled sources. Also, an estimated 10 percent of McDonald’s restaurants globally are recycling customer packaging. “We look forward to doing more and continuing to raise the bar on what it means to be a responsible company committed to people and the planet,” DeBiase said.

NEWS ROUND-UP

Greggs sales up 7.4% as they celebrate a year of growth in the food-to-go category Food-to-go specialists Greggs have revealed positive total year sales of 7.4%, the bakery and sandwich retailer also reveals there were 131 shop openings throughout 2017. In their fourth quarter results, company managed like-for-like sales grew by 3.0% reflecting a particularly favourable trading pattern in the final quarter of 2017, with full year results anticipated to be in line with expectations. The bakery’s sales were no doubt boosted by the opening of a drive-thru location in Salford, Greater Manchester, and the introduction of delivery to parts of the UK, further reinvigorating the brands reach to a younger audience. In the trading report it was revealed that classic favourites - such as the cheese and onion and meat and potato pasty - continued to perform well, with customers enjoying seasonal products such as the Festive Bake and fresh-

baked mince pies. Also performing well were their hot options, and the gluten-free ‘Balanced Choice’ soup, as health concerns continue to impact customers food-to-go preferences. The extension of their hot drinks range - as they attempt to cross-over into the lucrative speciality coffee sector - is another example of the company’s attempts to reinvent the bakery. Chief Executive Roger Whiteside commented: “We finished 2017 well, delivering our seventeenth consecutive quarter of likefor-like sales growth, and anticipate that we will report full year results for 2017 in line with our previous expectations. “In the year ahead, we will continue to focus on delivering the outstanding value and

taste that Greggs is famous for. 2018 will be a record year for investment in our supply chain and we intend to increase the rate of new shop openings as we continue to grow Greggs as a leading food-on-the-go brand.” Looking forward the chain has admitted that ‘industry-wide cost pressures’ will continue to impact into the year ahead – however they expect this to be at a lower level than in 2017. Revealing that in this ‘uncertain consumer environment’ they will ‘continue to focus on delivering the outstanding value and taste that Greggs is famous for.’

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Web: www.saiglobal.com E-mail: information@saiglobal.com Tel: 07850 703212 Issue 53 February 2018

NEWS ROUND-UP

Skill shortages set to impact businesses in 2018, warn BCC The British Chambers of Commerce (BCC) have released their Quarter 4 results today, highlighting that despite many business bright spots across the UK – labour and skills shortages are set to negatively impact businesses throughout 2018. Dr Adam Marshall Director General, British Chambers of Commerce commented; “While there are many business bright spots across the UK, the evidence from the biggest private business survey in the country shows that growth and confidence remain subdued overall as we enter a new year. “Labour and skills shortages are set to be the biggest potential drag anchor on business in 2018, since ultimately it is people that make businesses work.

Business itself must do more – by training and investing wherever possible in people – but government must also give firms the confidence to put their livelihoods on the line and go for growth. “This must be the year employer’s act rather than just complain on skills, and the year government delivers clarity, leadership and investment in people and infrastructure. Kick-starting growth, and boosting wages and prosperity for all, depends on this.”

Modern European, Middle Eastern and Asian flavours set to dominate menus The top food trends set to dominate the year ahead have been revealed in a new guide launched by Bidfood. Driven by the rise of travel and mixing of cultures, Modern European, Middle Eastern and Asian twists are set to be the three biggest trends this year. According to the research the top flavour trends for 2018 are: • ‘Moreish MENA’: The desire to try new and authentic global foods is reflected in the growing interest for cuisine from the Middle East and North Africa. To tap into this movement, catering outlets are offering a mix of fresh traditional ingredients and spices, cleverly fused with well-known Western dishes.

Issue 53 February 2018

• ‘Modern Europe’: An increased movement towards all things European. Shoreline fish, quality meat and local produce reflect dietary choices from across Scandinavia and the Balkans, right through to the East and West of the Mediterranean. Bringing cooking back to its very basics by creating simplistic and fresh meals is a great way to meet this trend. • ‘Asian Appetites’: The demand for global cuisine has grown exponentially.

Consumers are seeking out the traditional flavours associated with Asian food, including rich, bold and spicy dishes. To capitalise on this trend caterers are incorporating everything from Japanese ramen noodle soup to popular Korean barbecue dishes onto their menus. Lucy Pedrick, Insights Manager at Bidfood, says: “Consumers today are being introduced to a variety of flavour and food combinations. As a result, they are becoming even more experimental and adventurous when dining out or cooking at home. “We’re already seeing brands rise to the challenge and offer on-trend bold concepts and products to delight customers and keep them coming back for more.” Bidfood’s 2018 trends have been identified using a range of resources including partnerships with The Food People, research from customers and consumer views from relevant food events.

NEWS ROUND-UP

Patty & Bun set to open their first restaurant outside of London London based burger restaurant Patty & Bun are to open their first restaurant in Brighton, marking the first stage of expansion for the QSR outside of London. With ten locations the new restaurant will signify the 11th in a long line of openings in a short period of time– their first permanent site opened just five years ago following a series of pop-ups. Offering both eat-in and takeaway, the burger joint has taken the fast casual world by storm and the new opening could be a sign of further expansion. Secured by property agent Shelley Sandzer the new unit will open this month at 56 Ship Street in Brighton. Patty & Bun founder Joe Grossman said, “We are really excited to kick off 2018 with the opening of our first restaurant outside of London. Our strong relationship with Shelley Sandzer has played a crucial role in Patty & Bun’s UK growth. “Their knowledge and reliable and personal approach has made this process very easy and we are looking forward to

working with Shelley Sandzer again as part of our regional growth in the UK.” Described as a ‘milestone’ for the business by a representative of Shelly Sandzer, the key location in Brighton looks set to create ‘a real buzz amongst a brand-new dining customer’.

Woolf & Bird to close as they stress the importance of supporting independent business The fried chicken specialist has closed the doors on its Exchange street unit for the final time. Owner Francis Woolf released a statement via their official Facebook page; “To all our valued customers, friends and supporters, it is with a heavy heart we announce the closure of Woolf & Bird. “Woolf & Bird began three and a half years ago with a borrowed gazebo, a fryer and a little help from my friends. Since then we have had fantastic reviews and endorsements from C4 Sunday Brunch, Kano, Dizzee Rascal, Kool G Rap, Pete Rock, CL Smooth and from the majority of the wonderful people of Norwich who have eaten with us. “When we took on the large site at

Exchange Street, we only saw big things, but existing as an independent, ethical fast food restaurant in such a large space was not sustainable.

“We found ourselves competing with chain restaurants, whose corporate structure and funding mean they can weather the tough times, whilst some independent outlets suffer and die. Sadly we have become a casualty of this.” “The support from you all is what kept us going for almost a year and we wish we could continue to supply you all with good chicken, music and cocktails; but as with all things money has played its part and the kitty has run dry.” Mr Woolf also stressed the importance of supporting independents, adding; “Support your independents: clothing shops, restaurants, market stalls, coffee shops, record shops, because if you don’t you will lose them. No one wants to live in a city that is basically one big shopping mall.” The brands second unit on Nelson Street will remain open. Issue 53 February 2018

NEWS IN BRIEF

NEWS IN BRIEF Just Eat l McDonalds l MOODY BURGER

Restaurant convicted for blocking sewers Severn Trent has successfully prosecuted a second restaurant for blocking the sewers with fat, oil and grease – which led to a nearby watercourse being polluted. This is only the third time such a case has been brought in the UK. SCE Catering Limited, trading as Saffron Cottage in Ford, Shrewsbury, was yesterday

ordered to pay the maximum fine. This was reduced due to their guilty plea, resulting in a total fine of £9,266, including costs, at Telford Magistrates’ Court. Chris Giles, Head of Network Operations for Severn Trent Water, commented: “The verdict in this case is an important milestone for us, and we really want this to make other companies think about what they are doing with regards to disposing of fats, oils and grease and how it impacts our customers. “We clear around 50,000 blockages a year and fat contributes to the majority of those, as it binds together all the other things that end

30th Anniversary ‘Oscars’ of the fish and chip world Having cast the net far and wide during their judging trawl over the past year, The National Fish & Chip Awards are set to make or break the hearts of friers from around the country as they mark their milestone year. Marcus Coleman, Chief Executive at Seafish, comments: “We’ve always known that Britain has a special place in its heart for fish and chips – they’re a national institution. Flaky, piping hot succulent fish covered in crispy batter

with golden chips – it’s a duo that’s captured the hearts of the British public since the early 19th century. “As we mark 30 years, I’m pleased to say that the awards still have the same goal since the competition started – to celebrate the great British tradition of fish and chips by recognising the best talent, quality and choice whilst striving to raise the standards of the industry.” Go to quickbitemagazine.co.uk to find out this years winners!

//QUICK NEWS// Costa now offering free children’s drinks 20

Issue 53 February 2018

up in the sewer rather than the bin and creates huge lumps which block the sewers. “This is totally avoidable and in this case, simply installing a small grease trap could have prevented the situation. Legal action is a last resort for us.” Under section 111 of the Water Industry Act it is an offence to discharge anything into the sewer that may interfere with the free flow.

Popular Welsh burger joint to open new location The Grazing Shed is to open its third fixed site as they continue to bring their unique mix of ‘super tidy’ burgers to the people of Cardiff, South Wales. Dan Magee, Operations Manager, said: “The response from locals as well as long standing customers has been amazing. “We’re committed to bringing together the best producers and cooking fast, local, quality food that people love and we’re excited to be able to deliver that to a whole new area of Cardiff. “We can’t wait to bring the Super Tidy brand to Lakeside.”

l 1 in 12 parents are raising their child vegan l Greggs trialling evening menu

NEWS IN BRIEF NEWS IN BRIEF

Just Eat saw a rise in orders of healthy foods across 2017 The delivery firm have reported a 94% rise in orders of healthy foods in 2017 versus 2016, as consumers continue to demand meat free and freefrom takeaways. They predict that social media savvy consumers will continue to purchase vegan and vegetarian options into 2018, as more meat free restaurants and café’s pop up across the UK QSR and food to go sector. In total 33% of Just Eats restaurant partners provide vegan and vegetarian

menu options. Additionally there was a 72% increase in orders of gluten free options. Just Eat marketing director Edel Kinane said; “The results from this year are a good insight into the future consumer trends. “While convenience will continue to be key for consumers next year and beyond, we know that they are increasingly looking for more diverse, healthy, gluten free and plant based Vegan foods.”

Moody Burgers hit crowdfunding target The restaurant and delivery business has raised £150,000 in a crowdfunding campaign to help with its UK expansion. With two UK restaurants, 176 investors have pledged the £150,000, with the funds to go towards building new sites and to invest in marketing to help grow the brand. Operations manager Rich Leftwich said: “Our new, larger site in Swindon has

added even more income streams and profitability to this business. “The growth potential to

add new stores is significant and we have a pipeline of potential properties and are ready to go.” Managing director Carl Anderson added: “We’ve been working on the idea for just over a year and we have a strong customer base and an appetite to grow the business. “We look forward to having Moody Burgers in more towns and cities across the UK.”

Takeaway Genie teams up with local takeaways to feed 200 homeless people Takeaway Genie, a restaurant tech company located in Loughton, hand delivered personal invites to local takeaway businesses to join them on a charitable journey, as they support local communities and start 2018 with positivity. A representative from Takeaway Genie said; “Having picked one Takeaway in each location, we were so grateful for businesses delivering beyond expectations and putting in hours of preparation for the day of collection from Takeaway Genie.

“It really did show the power of our community coming together, businesses working together and delivering the final result.”

//QUICK NEWS// Christmas spending gives boost to hospitality sector

McDonalds give UK workers a pay rise McDonalds has re-evaluated its pay structure in response to the strikes over pay last year. The new pay rates range from a minimum of £5.75-anhour for ‘crew’ aged between 16 and 17, up to £10-an-hour for crew aged over 25 between the hours of 6am and 12pm. Staff who work outside this period will be paid an extra pound an hour. In a statement released by the fast food chain, they said; “Our people are at the heart of our business and, as a responsible and proud employer, we are committed to investing in them. “Reward and recognition for our people and their contribution is a key priority, and to ensure we can attract and retain the best people, we regularly review pay and benefits. “While our franchisees set their own pay rates, we have recommended an increase across all age bands for our hourly employees to be implemented from 22 January. “From kitchen to counter to front of house, our success would not be possible without the hard work of our people, so we will keep working hard to do right by them.” The new rates will be paid to employees at the McDonalds owned restaurants, which amounts to around 15% of all McDonalds stores.

l For more news visit quickbitemagazine.co.uk/news Issue 53 February 2018

Issue 53 February 2018

tea Review 2018

ince its introduction to our shores in the 1600â&#x20AC;&#x2122;s, tea has become an important part of our history and cultural identity. Brits have always had a love for tea - it forms an integral part of the day; from waking to a refreshing cuppa, enjoying it over numerous tea breaks and concluding the day with a soothing bedtime tea beverage.

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tea Review 2018

n the UK, tea is second only to water as the most consumed sustainability and elevated quality,” explains Nina Chudasama, beverage; we drink approximately 165 million cups a day (UK Founder, Hope & Glory manufacturers of premium, speciality tea. Tea & Infusions Association), that’s 60.2 billion every year. “Younger consumers in particular are drawn by the vast array of English breakfast tea is still the most popular choice by far premium and whole-flower and loose-leaf teas readily available; tea according to tea manufacturers Novus Tea, but they say infused cocktails, matcha green tea and indulgent rich that consumers are becoming much more adventurous spiced teas such as chai add to the tea-drinking occasion,” and discerning in their choice of teas. adds Nina. They also point out that the tea market is following At Hope & Glory they have seen a trend towards Consumers, the pattern of hot drinks generally, with the key growth drinking teas and infusions for their nutritional and health particularly young benefits; teas such as Green, Jasmine and White are drivers being health, novelty and premium. So, for tea, adults aged 25 -34, becoming increasingly popular, as well as infusions like the popular choices are premium teas, healthier green teas, fruit and herbal teas, speciality blends and matcha, Peppermint, for its digestive qualities, and Chamomile for are increasingly sales of which are growing more strongly than ever. looking for hot drinks its ability to soothe. These teas represent a fantastic opportunity for caterers “Consumers now are better informed and take an that offer functional to introduce a range of high quality, whole leaf teas into interest in the provenance and traceability of what they benefits, such as an their menu to drive sales and profitability. consume,” says Nina. “ energy boost, healthConsumers, particularly young adults aged 25 “Data from Kantar Worldpanel has shown growth in giving properties or a the organic market of 6.3% in the 52 weeks to 13 August -34, are increasingly looking for hot drinks that offer functional benefits, such as an energy boost, health2017, with projected sales reaching £2.2 billion for 2017 sense of calm giving properties or a sense of calm. Many teas as a whole.” meet these requirements, and the good news is that Trends consumers are prepared to pay more for them. After all a good breakfast out-of-home is perfectly complemented “The number of tea blends now available offer an attractive by a flavoursome cup of tea – the ideal start to the day and an alternative to coffee, with some teas proffering specific properties occasion enjoyed by many consumers. Adele Ward, Clipper addressing health trends and dietary concerns and with some Teas Brand Controller at Wessanen UK tells us; “People are very speciality teas meeting consumers’ interests in provenance,

Issue 53 February 2018

tea Review 2018

driven by the taste and quality of their tea, a key consideration for foodservice operators looking to drive breakfast sales. “Our Everyday Organic Tea (80-bag pack) is one of the fastestgrowing teas in the category, with value sales growing at 11% year-on-year. “We believe this is due to its superior taste and natural proposition” adds Adele. Traceability is a big priority for consumers, with many favouring ethical brands that are transparent with how and where their products are made. As a company with a long history of ethical tea sourcing and fair trading, Clipper Teas can help venues meet this demand. Adele adds; “The trend for healthier lifestyles is certainly affecting the tea market, which is reflected in the teas being drunk at breakfast time. Consumers are becoming increasingly aware of how specialised teas can have a big health benefit. “Green teas, for example, give us a good dose of antioxidants and can have a positive impact on our metabolism, blood pressure and cholesterol levels, among other great benefits to our overall wellbeing. “Many people look to their morning beverage to help them feel refreshed and revitalised for the day ahead.”

What does the future hold for tea OOH? The BBC says 2018 will be the year we see tea win out over coffee in terms of NPD, with floral flavours such as rose and lavender

trumping the UKs obsession with pumpkin spice. Sales of herbal tea are on the rise and ‘people are beginning to think of tea with the same reverence as coffee for its many varieties.’ Additionally figures from the Tetley Tea Report show a 3.6% growth in out of home tea consumption YOY (doubling from 1.6% to 3.6% during 2016 alone) whilst coffee remains a stagnant sector, even seeing deterioration in growth! A 2017 report from Mintel on Coffee and Tea Trends states, ‘consumers are increasingly looking for foods and drinks that provide a functional benefit, such as energy boosting, antiinflammatory, relaxing or antioxidant’. Nina Chudasama explains; “Teas such as Matcha, a stone ground powdered green tea with reportedly high antioxidant levels, are proving popular with iGen consumers, a third of which say they would happily pay more for coffee or tea with added health benefits. “The influx of pop-up tea bars, which proved such a success throughout 2017 are set to become a permanent fixture.” For Hope & Glory and in fact many tea manufacturers the biggest movement in tea however, is in the quality of the tea we are consuming. “As with the movement away from instant coffee to whole bean, similarly we are seeing a shift away from “mainstream” tea made with poor quality tea leaf grades such as dustings, or fannings - the small pieces of tea that are left over after higher grades of teas have been gathered - to whole leaf or flower teas and infusions,” adds Nina.

Percentage of tea purchased by consumers in 2017 White tea – 41% Black Tea – 40% Green Tea - 23% Fruit Tea – 18% Herbal Tea – 15% Rooibos – 5% Yellow Tea – 3% Matcha – 2% Oolong – 2% (Source: Tea brands regularly bought 2017 | UK Survey - Statista)

Issue 53 February 2018

tea Review 2018

joes tea company Award winning, organic teas with tastebud brilliant flavour from the heart of London, Joe’s Tea Co. teas are hand-picked and directly traded from traditional, ethical tea plantations in Sri Lanka. Ever-So-English breakfast is an organic black tea from the heart of Ceylon, full-bodied and robust. Tired? Happy? Sad? Whatever the day, whatever your mood, nothing beats a good glug of Britain’s favourite brew. Blended with only the finest organic black tea from Ceylon this humble cuppa holds its own… and then some. Joe believes in fuss free organic because tea needs properly looking after in happy soil to be at its best, that’s why Joe’s Tea Co. only uses organic tea, herbs and fruit grown to perfection using old school farming methods. Refreshing brew, delicate flavour which is not overpowering – perfect to start your day.

The UK drinks approx 165 million cups of tea per day - that’s 60.2 billion every year!

ringtons Gold Tea Bags Bright and golden with a full, refreshing flavour, Ringtons Gold Tea Bags contain tea sourced exclusively from around the equator and east of the Rift Valley in Kenya – areas which have a reputation for being amongst the best quality in the world. Unlike some traditional teas, Kenyan teas are produced in ways that make them perfect for tea bags - fast infusing and full of flavour. Ringtons Gold Tea is also protected by Ringtons’ own unique packing process Leaf Lock True Taste – a process used solely by Ringtons which protects the tea from tea bush to tea bag to retain the true flavour of the tea. Ringtons Gold Tea Bags are one of just three products in the blended tea category to have received a prestigious 3-star Great Taste Award in the last three years. Great Taste judges said: “The infusion is bright, brisk and alive with amazing body. An immaculate leaf. The infusion takes milk beautifully.” With a full, smooth taste the classic flavour of a Rington’s brew is guaranteed to keep customers coming back for more.

Issue 53 February 2018

novus Tea The premium teas and infusions market is growing strongly and represents a fantastic income generating opportunity for foodservice operators. Novus’s award-winning portfolio helps kick-start a profitable premium tea offer. When starting out we’d recommend a compact menu of say English Breakfast, Sapphire Earl Grey, Dragonwell Green, Egyptian Mint, Persian Pomegranate and Citrus Chamomile. Then a wider range can be introduced, including green/white teas such as White Pear & Ginger and Fleur D’Orient Oolong, as well as the versatile and much-loved matcha. As well as teas, Novus supplies a full range of equipment such as teapots, warmers, timers and infusion cards. Novus Tea also provides support services to ensure the tea is served to the highest standards, including; training; menu ideas; business development guidance; personalised branding; and point of sale displays. Novus Tea has a proven track record of helping foodservice operators increase revenues by premiumising their tea offering. The Persian Pomegranate variety was a refreshing tea with a unique fruity flavour.

tea Review 2018

t-plus drinks

teami

t plus drinks are a new generation of vitamin enriched super teas. Every t plus super tea delivers 50% RDA in 9 daily essential vitamins ( including vitamins B6, B12, folic acid and C ) along with functional herbs, green tea and natural fruit flavours. They have created t plus to make the most nutritious hot drink available and offer consumers an alternative way to consumer vitamins in a healthy hot drink. Our first 4 super teas are: • t + Boost - an energising blend of yerba mate, ginseng, green tea and energy releasing B vitamins • t + Detox - A cleansing blend of milk thistle, ginger root, dandelion root, green tea and vitamins B2 and C. • t + Immunitea - An immune boosting blend of echinacea, ginseng, green tea and 50% RDA vitamin C. • t + Multea - An all round blend of rosemary, cardamom, spearmint and 50% RDA in 9 daily essential vitamins.

Offering a detox tea to the marketplace, teami teas consist of a number of blends with particular health benefits. Offering detox, cleansing and floral varieties amongst others, teami cater to those looking for a healthy boost. “Getting rid of the toxins that your body is holding on to will allow it to function properly, burn the correct amount of calories and have natural energy levels every day,” says Nira Workman- Marketing Account Manager at teami. Teami Energy: Developed to help you feel energised and ready to take on the day and packed with lots of vitamins, this tea goes great with lemon and honey.

The Orange and Blueberry tasted as nice as it smelled. It was full of flavour and very orangey with an undertone of blueberry, it’s also nice knowing its packed with vitamins.

Teami Bloom – A bright and interesting blend of real dried fruit, black tea and rose petals, this sweet tasting and fruity blend hits your taste-bud’s hard and has a pleasant fragrance.

teapigs teapigs is the UK’s leading super premium tea company. They have an unrivalled range of 34 top quality, real, whole leaf teas and herbal infusions – selected by co-founder, Louise, who is a trained tea taster. Their signature “everyday brew” is their “normal tea”– it is 100% Rainforest Alliance certified and has won the coveted 2* Great Taste Award. They make a donation to the Point Foundation charity for every pack of everyday brew they sell – they work to improve the lives of vulnerable young people in Rwanda (where the majority of the tea is sourced).

They’ve raised £175,000 so far and plan to do more. Their teas come in formats to suit all business needs and they offer super training and support to their customers; in fact, they’ve been voted “best tea brand” for 6 years running by independent retailers – their mums are very proud. The strong flavour produced by this tea is great for those who enjoy a tea that packs a punch.

Issue 53 February 2018

tea Review 2018

teaspoon tea company Teaspoon Tea Company opened their tea shop in March 2014 - the main focus is good quality loose leaf tea and locally roasted Coffee, to try in the shop and be able to take a bag home with you – at teaspoon they offer over 40 loose leaf teas including black, oolong, green, white herbal and fruit. They also stock a huge range of Teapots, infusers and brewing tech. All designed to help make loose leaf at home really easy. Their comprehensive range consists of traditional blended teas like English breakfast and Earl Grey, black teas like Assam, Nilgiri and Ceylon. Oolong teas (halfway between a black and green tea), Green teas like gunpowder and White teas like the lovely silver needles, and their herbal and fruit teas are a favourite with customers. The Earl Grey was smooth and tasty and the packaging perfectly suited the quintessentially British flavours!

east india tea company Let the East India Company delicate Chakra Herbal Infusions transport you to a place of peace and vitality as the world continues at its frenetic pace all around you. Embrace the fragrant alchemy of these beautiful blends of whole herbs, spices and flowers as they restore harmony to mind, body and soul. The collection includes six Chakra Herbal Infusions and progresses from the Life Force Infusion that represents the most energetic Chakra – the Sacral Chakra – and is a perfect early morning pick-me-up, to the Bliss Infusion that is inspired by the most spiritual Chakra – the Crown Chakra – and is a wonderful way to enable your mind, body and soul to turn inwards at the end of a busy day. Four hundred years ago, The East India Company was established by English merchants under Royal Charter issued by Queen Elizabeth I. Today, The Company draws inspiration from its unique heritage with a spirit of Remarkable Connections. It continues to explore the world to surprise and delight customers with inspirational tastes crafted from the finest ingredients the world has to offer – it remains a quintessentially British brand with influences from diverse cultures. Chakra Balance tea, this was a mix of peppermint, aniseed and fennel which is said to bring the body into equilibrium by helping aid digestion. A very fresh tasting tea, all the flavours come through and It does feel like a nice calming drink. 28

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tetley Tea continues to be the most popular drink in the UK and with more consumers leading health-conscious lifestyles, it has been important for the tea category to meet consumer trends. Tetley is dedicated to promoting the health and thirstquenching benefits that tea can offer. Green Tea is the nation’s second favourite tea, with 18% drinking it out of home and popularity looks to increase as 29% of consumers expect to drink more Green Tea over the next 12 months than they did a year ago. Green Tea remains an increasingly popular option to hydrate the body and plays an essential role in improving health and well-being. Tetley’s Green Tea Mango offers a perfect combination of smooth, fresh-tasting Green Tea and mouthwatering exotic mango flavour, for a delectably tropical taste, and thereby creating an enticing option for consumers to drink tea and stay hydrated. This fresh and unusual choice offers a real pick me up and is a great addition to the Tetley range!

tea Review 2018

uk loose leaf tea The UK Loose Leaf Tea Company is passionate about Tea, Coffee and Herbals, and only offer the finest quality products, sourced from around the world. They offer Black Tea, Green Tea, White Tea, Red Tea, flavoured teas, a full range of Organic Tea and Decaffeinated Tea, all held in stock here in the UK. Sourced direct from the tea growers, and approved quality suppliers - so each and every product is of the highest quality - all their teas are sourced from Ethical Tea Partnerships. They also offer one of the largest selections of decaffeinated loose leaf teas in the UK. Exotic Coconut: If you are a fan of coconut this will not disappoint, full of aroma once opened and with a taste to match, perfect enjoyed by itself.

we are Tea They’re on a mission to make the daunting world of specialty tea accessible to all, serving quality tea that’s sourced, prepared and served the right way. Starting life as a café in St Pauls, they fully understand the challenges facing foodservice. They pride themselves in not only providing great tea but being able to offer tailored customer service including bespoke POS and in-depth tea training for staff. Ethics are at the core of our business - as members of the Ethical Tea Partnership, they work with smaller tea estates focusing on social and environmental sustainability. They’re one of the few tea brands with fully biodegradable plastic-free tea bags and recently launched 100% compostable takeaway cups to tackle the great takeaway cup pile up, with 7 million plastic lined takeaway cups being thrown away every day! 2018 is due to be a big one as they launch new flavours, commit to removing plastic from our packaging & grow their small but mighty team of 6. Watch this space… Liquorice and milk thistle flavoured, it’s very tasty! Soft liquorice flavour with hints of lemon.

yorkshire tea A proper brew – pure and simple. They pay fair prices for really good tea from farms in Africa and India, to make a lovely blend that’s big on flavour, seriously refreshing and kind to the people who grow it. Celebrating its position as Britain’s number two brew, Yorkshire Tea has provided the nation with a ‘proper brew’ for 40 years as it offers great taste, warming comfort, and the perfect recourse to relax. Yorkshire Tea is made by Taylors of Harrogate, an independent family business which has been blending teas in Yorkshire since 1886. Taylors goes to great lengths to make a proper brew – tasting up to 1000 teas a day, building strong relationships with the world’s top tea estates and doing business in a way that respects people and planet. Yorkshire Tea is from 100% Rainforest Alliance Certified sources. As one of the oldest brands in the UK, Yorkshire Tea offers a strong and memorable ‘proper brew’. Issue 53 February 2018

tea Review 2018

drink me chai Amanda Hamilton, founder of the market leader ‘Drink Me Chai’ brand, has dramatically grown the chai latte category. From the Original Spiced Latte flavour, the range has grown to include 8 varieties. Last year, Drink Me Chai launched the first ever sugar and dairy free Chai Latte after more than two years of research to develop a great tasting recipe and was Highly Recommended in The Grocer New Product Awards. The new Chai Latte has been developed to perfectly meet the demand for lower sugar alternatives in this fast growing category. She says: “We are so excited about this naturally sugar free and non-dairy version of our popular spiced Chai Latte. It is a world first. Most sugar free Chai Lattes use artificial sweeteners but we have used a blend of Stevia and natural flavourings combined with our award winning spice blend to produce a delicious guilt free drink that can be enjoyed with milk or a dairy substitute”. One of the more unusual blends available but nonetheless very tasty! This is a very luxurious drink, with a rich flavour.

bluebird tea company Bluebird Tea Co. is an independent, award-winning Tea Mixology Company on a mission to make people happy with tea! Bluebird was set up and is run, by Krisi and Mike, who met whilst studying at university. Starting off packing tea in their bedroom and attending markets, building Bluebird from scratch has been Krisi and Mike’s passion for the last three years. Now with an awesome team, multiple retail stores and a thriving international online store Bluebird is leading the way in tea innovation in the UK. These teas are extremely fragrant, the taste is subtle and the blends are incredibly unique.

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clipper teas The brand became the UK’s first tea to carry the Fairtrade mark in 1994. From its Dorset roots, Clipper is now sold in over 50 countries worldwide and continues to innovate and lead the way in black, green, white organic and Fairtrade teas and infusions. Clipper is committed to making its tea natural, fair and delicious. This means a lot of consideration is given to every step of the production process from the sourcing of all of the ingredients, where the tea comes from, to the way it is blended and packed. All of Clipper’s teas are sourced from the very best tea gardens across India, East Africa and Sri Lanka. Made with ‘no artificial ingredients’, Clipper’s tea bags are always unbleached; avoiding the use of harsh chemicals to whiten the bag.

With a huge selection and bright packaging Clipper Teas stand out, we found their light, tasty blends suited a range of palates.

tea Review 2018

the drury tea company London-based tea blender and coffee roaster, The Drury Tea & Coffee Company, has developed a special pyramid teabag designed specifically for the takeaway trade and fast food outlets. London Breakfast Blend packs a real punch. It is a strong liquoring tea, blended with high quality teas from Assam, Kenya, Rwanda and Sri Lanka. It is quick brewing, infusing in just over a minute, which makes it a good choice for takeaway service. It is strong enough to brew in a large cup and will appeal to those that like their tea with bags of taste. Crucial to the brewing efficiency of the tea is the shape of the teabag. The extra room afforded by the pyramid shape means that the teas can brew more efficiently. This style of bag also means that the blender has a greater choice of teas to use from. The result is a better quality, more flavoursome drink, with all the convenience of teabags. This infused quickly and is great for those who are a fan of a strong cup of tea! With an array of flavours available to suit all tastes!

flora tea As Seen On BBC Dragons’ Den. Multi-Award winning London based wholesale & online retail tea company for unique Flora Tea concept and loose leaf tea & glass tea sets. We aim to create an experience whilst enjoying our premier tea that present beautiful moments and stimulates all senses. Flora teas™ are hand-tied individual first-pick tea tips (Green tea) with selected dried aromatic flowers forming a tea ball/heart, which reveals its secret centre when placed in boiling water, blooming into an artistic and captivating flower display with an enriching taste. Flora Tea™ brings an Artistic, innovative and simple way to enjoy the real tea. Presents the perfect wow factor, amazing drama and the art of tea. The best kept secret in tea… until now! Once Discovered, Never Forgotten! The green tea marigold and coconut fruit fibre variety has a very pretty yellow flower which opened up quite quickly. A nice take on green tea, it’s sweet and has a mild flavour.

hope & glory Hope & Glory, a premium tea brand, born from the desire to drink great tea every day rather than settling for the average, aims to increase communication and elevate consumers’ overall tea experience by educating tea lovers in the science and art of making the perfect cup of tea. Using only the finest whole-leaf, organic teas, hand-picked from the best tea gardens across the world, each of their tea blends are exquisitely prepared by a team of experts consisting of Hope and Glory’s very own Tea Master and an independent tea sommelier. The Company is a keen supporter of the Fairtrade Foundation and the Ethical Tea partnership. From the classic collection, English Breakfast tea provides a lively full bodied blend of Assam and Ceylon organic black teas, sourced from the best tea gardens of India and Sri Lanka, resulting in an excellent tea with a bright and citrusy character. The classic English Breakfast blend would be perfect enjoyed alongside a quick sandwich during the lunchtime rush or a piece indulgent chocolate cake. A balanced and refreshing cup of tea. Issue 53 February 2018

HOTELYMPIA PREVIEW

Hotelympia Preview 2018

Issue 53 February 2018

HOTELYMPIA PREVIEW

Registration is now open for Hotelympia, the UKâ&#x20AC;&#x2122;s leading hospitality event, as it introduces four exciting and contemporary shows, united under one roof, as part of a fresh new identity.

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HOTELYMPIA PREVIEW

ach of the four new shows will be specialist events in themselves, benefitting from the ‘Hotelympia-effect’ – a market-leading brand with the heritage to attract over 30,000 visitors, many of whom possess six-figure spending muscle. In modernising its approach, the revitalised Hotelympia will reaffirm its position as the industry’s must-attend showcase event for every hospitality business. Visitors can pre-register now by visiting: www.hotelympia.com This time around, the show has announced that it will be supported by official Event Partner, Amazon Business – a new B2B marketplace with unique solutions tailored to UK businesses that can tap into more than 100,000 small, medium and large business customers in the UK alone. The support of Amazon Business brings together two brand leaders in their respective fields, and will have far reaching benefits for exhibitors and visitors alike. To learn more about Amazon Business, visit www.amazon. co.uk/hotelympia and register to meet with the team.

The Professional Kitchen Show The Professional Kitchen Show is set to offer 2018’s very first and most comprehensive view of everything new in catering equipment and kitchen design. Backed by key manufacturing and wholesale groups, it welcomes over 150 dedicated exhibitors to the show floor – the largest gathering of its kind in the UK. As part of the show, over a dozen of the UK’s most exciting chefs including Dan Doherty, executive chef at 24-hour restaurant Duck and Waffle, Michelin star chef Paul Ainsworth, of Paul Ainsworth at Number 6 in Padstow and winner of the Great British Menu 2017, Pip Lacey, will be in attendance, offering up interactive cooking demos on The Staff Canteen Live.

Interiors and Tableware Show The Interiors and Tableware Show will offer visitors an array of innovative suppliers – including pioneering design houses and interior specialists – and experiential features backed by specially-commissioned insight. As part of the show, Hotelympia has partnered with SquareMeal, the market-leading independent restaurant guide, to create a survey that delves into the minds of modern diners. The results are now in, and are set to be unveiled in a unique experiential installation at the show that will highlight 2018’s emerging consumer trends and influence key buying decisions. 34

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From lighting preferences, furniture and tableware, right through to music, menu style, uniforms and technology, the survey has left no stone unturned and has been designed to gain a true insight into what the modern-day consumer wants and expects from their dining experience. Not only will show visitors be able to claim their free copy of the report at the show, Hotelympia is working with propertybased design, project management and development company, LXA (Wagamama, BXR Gym, Grand Hyatt) to bring the results to life in a standalone installation.

The Foodservice Show incorporating Café Commerce In recent years the UK has rightly earned its place at the top table of global food and drink, and The Foodservice Show will celebrate the dynamism, diversity and depth of innovation within this market. As well as hosting key suppliers and artisan start-ups. The democratisation of great coffee means that a high end café is just one of the places where quality speciality coffee can now be found. Opportunity knocks for nontraditional players to take a share and The Foodservice Show at Hotelympia will include a very special Café Commerce section, flooded with innovative coffee-focused suppliers with the keys to helping unlock this highly profitable market. The world’s greatest culinary competition,

International Salon Culinaire, also returns to Hotelympia as part of The Foodservice Show, presenting new challenges and showcasing fresh talent. Student and professional chefs will be called upon to do battle in over 100 competitions, demonstrating their skills in the hope that they can follow in the footsteps of many of today’s leading UK chefs. The four highly popular categories all return: Live Theatre – with a fast-moving series of hot live cooking classes; La Parade des Chefs – which sees two teams prepare a three course lunch for 100 covers each day; the Skills Theatre, sponsored by Le Cordon Bleu London – aimed at chefs and front-of-house staff in the early stages of their careers; and Salon Display classes, sponsored by Compass Group – an awe inspiring range of hand-crafted exhibits in sugar, chocolate, fat, pastillage and more. A host of new challenges, brought about by key trends, have also been introduced. Chefs will have the opportunity to show their understanding of veganism and street food with the arrival of the Quorn Vegan Challenge, Pan Artisan Street Food Dough Ball Challenge and Cheese Starter. Also new is the Craft Guild of Chefs’ National Team of the Year, which will see talented chef trios go head to head for the chance to be crowned this year’s champions.

Hospitality Tech Show With technology revolutionising the way we interact with food and food suppliers, the Hospitality Tech Show will champion the brightest, best new products and solutions emerging from hospitality tech players. A very special Hospitality Tech Innovation Theatre will be at the heart of proceedings. Through a number of insightful seminars, panel discussions and talks around key issues, the Innovation Theatre will demonstrate Hotelympia 2018 as a thought leader around the most pressing technological issues and challenges. The final day of Hotelympia (Thursday March 8th 2018) is set to become Women in Hospitality Day, as the show marks International Women’s Day with a programme of content celebrating inspirational female talent and furthering the conversation on women in the industry. Hotelympia’s Women in Hospitality day will celebrate successes, look at challenges and focus on opportunities for women in the industry, showcasing both female and male champions, and giving visitors the perfect opportunity to connect with and learn from top industry leaders. Top of mind will also be the invaluable contribution made by female hospitality entrepreneurs, alongside up-and-

HOTELYMPIA PREVIEW

coming stars at the helm of some of the UK’s most exciting start-ups. Inspirational speakers include newly appointed Government Night Czar, Amy Lamé; chef at Le Gavroche, Emily Roux, and winner of Great British Menu 2017, Pip Lacey. The programme of content is being specially curated by advisor and founder of social enterprise, Women in Travel CIC, Alessandra Alonso. Hotelympia Portfolio Director, Ross Carter, comments: “With recent statistics^ from the Change Group highlighting that it is men (58%) who currently dominate hospitality senior managerial roles as well as ownership of restaurants and catering establishments, it has never been more important to use our platform, as the UK’s biggest hospitality event, to debate what the industry can do to progress more female talent through the ranks. “But it’s not just about progressing younger candidates, we need further thinking around how we welcome women back into the workforce following maternity, while there is also the wider and more fragmented issue of the gender pay gap at play. “Similarly, when it comes to chefs, projections suggest that we will need an additional 11,000

over the next five years* to ward off a potential skills crisis. This is precisely the type of situation where, with the right talent management, accomplished female chefs can help tip the balance. There are already signs of green shoots with the number of female chefs in the UK reportedly growing by 34% over the past 12 months – the biggest single rise over the past five years^ – but more needs to be done.” Hotelympia’s brand new knowledge hubs, the Hospitality Futures stage and Launch Pad, will play host to much of the programme of content.

Visitors can pre-register now by visiting: www.hotelympia.com ^The Change Group 2017 *People 1st 2017 – The chef shortage: A solvable crisis? **Nielsen MAT TY: WE11.11.17 *Toluna 2015 ^Toluna/Ferrero Foodservice August 2017

Press Office Contact Details: Nick Clancy or Neil Brenson, Jellybean Creative Solutions Tel: 01372 227 950 Email: nick@jellybeancreative.co.uk or neil@jellybeancreative.co.uk

VISIT US AT STAND 1630

Leaders in ICE MAKER and REFRIGERATION Technology

To order, or for more information, call 01322 616 900 or email sales@hoshizaki.uk www.hoshizaki-europe.com www.gram-commercial.com Issue 53 February 2018

HOTELYMPIA PREVIEW

Hoshizaki poised to launch new technology at Hotelympia 2018 Returning to the UK’s largest foodservice and hospitality event, Hoshizaki UK will be unveiling a range of new, highly versatile, undercounter refrigeration at The Professional Kitchen Show at Hotelympia 2018. The four day event, taking place from the 5th – 8th March 2018 at ExCeL London, will see Hoshizaki demonstrate latest in ice making technology and dispense equipment, on stand 1630 including the latest in HC (Hydrocarbon) ice makers, while a dedicated cocktail bar, manned by a professional mixologist is sure to be a highlight. As the world’s leading manufacturer of ice machines and refrigeration equipment for the foodservice sector, Hoshizaki is at the forefront of innovation and technological development. The brand new Hoshizaki Snowflake Gen II Drawer units come in a host of different sizes and configurations to meet operator demand. Constructed from the highest quality stainless steel, the refrigerated counters with drawers come at a standard height of 830mm, depth of 700mm and are available in lengths from 1314mm (with four drawers) to 2246mm (with eleven drawers) for added convenience. The flexible, Gastronorm compatible drawer design provides easy access and versatile storage, ideal for a busy commercial kitchen setup. Simple to use, digital displays allow the operator to set the temperature from -2°c -

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1630

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+8°c, and activate the units manually activated defrost cycle. Capable of operating in ambient temperatures of up to +40°c, the range features up to 60mm thick highly efficient insulation and uses the very latest CFC and HCFC-free refrigerant. The heavy duty, single piece moulded surface provides additional workspace, further aiding efficiency and flow in a busy kitchen environment. With the regulation around the use of F-Gas coming into force in 2020, the Hoshizaki stand (1630) will also be home to some of the latest ice making technology. A portfolio of HC ice makers use the sustainable refrigerant, minimising their impact on the environment, while also achieving outstanding energy efficiency over the life of the appliance to further save on operational costs. The finishing touch to a cold beverage menu or cocktail offer and a key to specific food storage situations, ice comes in a wide range of styles. From the unique IM range, designed to produce the traditional ice cube

or the innovative ball ice, through to the FM range, designed to produce flake and nugget ice, visitors to the stand will find the optimum solutions for their business. Those looking for ice dispensers will also find a number of stateof-the-art appliances on the Hoshizaki stand. A ‘closed cell’ production system features on all Hoshizaki ice machines helps to prevent bacteria entering the machine, maintaining hygiene standards and ensuring your customers receiving their ice in the best possible condition. Finally, the Hoshizaki stand at The Professional Kitchen Show will also be home to experienced mixologist, Myles Cunliffe, from Brighton based, Mixology Group. Having trained across the world, Myles has the knowledge and experience to create an outstanding cocktail menu. Using Hoshizaki ice, Myles will be running hourly masterclass sessions to demonstrate the importance of quality ice when it comes to producing the very best cocktail menu. Why not pop along to stand 1630 at The Professional Kitchen Show to watch a true cocktail master at work. For more information about the range of ice machines and refrigerators in the Hoshizaki range, please visit stand 1630 at The Professional Kitchen Show at Hotelympia 2018, visit www.hoshizaki-europe.com or call 01322 616 900.

teaPREVIEW Review 2018 HOTELYMPIA

EPoS that builds your business Today EPoS solutions are no longer focused around cash and payment processing. They are now a critical component of any busy quick service or casual dining operation. In fact, many businesses are building their entire operation around their EPoS solution. At pointOne EPoS we have recognised this challenge and designed a solution that meets the needs of your business, both for today and the business you hope to build in the future. It offers major benefits including; faster processing of customers, therefore shorter queues and more footfall, more control in the business with sophisticated real time management reporting, remote access and robust staff management scheduling, increased margins and better management of costs with intelligent stock control, plus the ability to introduce new innovations such as online ordering, kitchen screens and smart phone applications. Our experience in this sector ranges from single site sandwich bars to multi-site outlets and we can also integrate with new payment cashless payment methods and our own self-service kiosk. Our system is the result of a process of continual design and development using feedback from our customers. Our ever-growing client list including; Tossed, Pizza Union, Mission Burrito and Coffee Republic. Stand 3331

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Metaltecnica, stand 1742 stainless steel catering Equipment “ Metaltecnica Produzioni srl is one of the leading enterprises in the field of stainless steel catering equipment production, with a wide distribution in Italy and in more than 50 countries worldwide. Quality, functionality and reliability are the main features of a huge range of products, all supported by our experienced, professional and efficient team. Our standard production is made up of 7 key lines which includes Furnishing, Bakery, Self-Service, Refrigeration, Exhaust Hoods, Cooking & Trolleys, ensuring that our products cover every need in the catering and foodservice industries. In addition we offer personalized solutions for our customers so we can satisfy most bespoke requests. Metaltecnica Produzioni srl is certificated ISO 9001, for quality systems – this allows for constant innovation from raw material stage to the careful handling of shipment of our finished products. “ Stand 1742

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Issue 53 February 2018

HOTELYMPIA PREVIEW

Mountain High As Valentine Celebrates 60 Years and Hotelympia In 2018 Valentine Equipment marks more than 60 years in the UK market selling the highest quality Swiss-made fryers and multicookers across the foodservice and hospitality sectors. It celebrates being at Hotelympia with a brand new fryer launch in the shape of the Alpina and with its sister company Cuisinequip exhibiting a range of high quality equipment from leading international brands including Locher, Bottene, Berner and Omas Food Machinery. â&#x20AC;&#x153;Valentine is proud to be supporting Hotelympia as it launches The Professional Kitchen Show to showcase the best foodservice equipment including the Evo fryer range and the new Valentine TF55 table-top twin tank, twin basket fryer,â&#x20AC;? comments Steve Elliott,

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sales director for Valentine Equipment and Cuisinequip. Cuisinequip will unveil a number of new pieces of equipment ideal for QSR and food-on-the-go operators including the Berner Beef Star Grill and induction demo table. The stand will also have a range of modular induction options from respected manufacturer Locher including the Locher

Chargrill and several fresh pasta making machines from family-owned Italian manufacturer Bottene. In keeping with its Swiss heritage, and the 60th anniversary of the Valentine Equipment business, the Valentine stand at Hotelympia has quite a special look with a Swiss mountain chalet acting as the home to a great array of the highest quality foodservice equipment. Stand 1510 For more information on Valentine Equipment and Cuisinequip call: 0118 957 1344 or visit: www. valentinefryers.com www.cuisinequip.com

WWW.VALENTINEFRYERS.COM

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P O S T P A I T & H O C

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Whether they are fried, baked or roasted, potatoes in food service are big business. The simple yet adaptable side dish has adhered to many changes throughout its long reign on UK fast food menus. With around 12% of all British potato crops destined for our local takeaway or restaurant, it is no surprise that this longstanding and tasty menu addition, is the number one ordered menu item in the UK. Easy to eat on the go, and taking relatively minimal effort to prepare, the sheer amount and popularity of fish and chip restaurants in the UK is testament alone. Currently there are an estimated 10,500 fish and chip takeaways and restaurants in the UK, according to industry body the National Federation of Fish Fryers (NFFF).

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Chips & Potato PRODUCTS

inners of the 2017 Best Independent Fish and Chip Shop of the year Nikki Mutton and Craig Maw, and champions of the fish and chip industry, witness first-hand the unrelenting British appetite for the potato and they see no sign of it slowing down. Co-Owner Craig Maw tells QuickBite Magazine; “The chip is the backbone of most QSR menus, providing an endless array of add-ons. “Businesses will keep searching for different ways to use the potato and that’s important; innovation drives us forward,” adds Mr Maw. “But since people first started eating fish and chips way back in the 1800s, little has changed about the way chips are enjoyed with a Friday night fish supper. He continues; “It’s fine to experiment with poached fish and baked potato but it’s not the traditional dish that has endured for 200 years.” According to research by Young’s, the UKs number one fish and seafood business, the appetite for the best of British can be relayed back to the fish and chip supper, a backbone in British history. In a poll of 2000 adults, Young’s discovered that 60% regard British cuisine as the best in the world, with a traditional portion from their favourite chippy a firm top ten favourite. And in terms of sales, NPD Crest research has revealed that chips - or French fries - take the largest share of potato sales out of home (OOH). Last year 18.6% of OOH eating occasions included potatoes, and chips or French Fries accounted for 59.6%. Additionally NPD research also highlighted alternative preparation methods including jackets at 6.3%, roast 5.8%, mash 4.1%, wedges 3.5% and finally ‘other’ 20.9%, which according to suppliers, may hold the key to potato profitability. Mohammed Essa, Commercial Director, Aviko UK & Ireland says; “Potatoes offer the food-to-go market real value for money and their popularity shows no signs of flagging.

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“There were a staggering 2.5 billion potato servings out-of-home in the year ending June 2017 proving how important the humble spud is.”

Health concerns Increasingly, health is a top consideration and for this reason, chips are sometime given a bad press. “I’m a big believer in “everything in moderation;” says Craig. “And that all foods, including chips, can be enjoyed as part of a varied, balanced diet. “However, it’s important to give customers a healthier option wherever possible. A lot of work goes on within the QSR sector to improve nutrition. For example, a lot of businesses, like ours, offer chunky chips as these can be healthier and hold less fat than skinny fries (it’s all down to surface area, our thicker chips are roughly 17mmx 14mm). “It’s also worth remembering that potatoes contain important vitamins such as vitamin C, B6, carotenoids, anthocyanins, potassium, magnesium and fibre. Portion control is also important in order to create a balanced meal and help shed the perception of fried potato products as unhealthy, overindulgent food. Kingfishers lighter bites options are popular with customers looking for a smaller serving, particularly at lunchtime. “Sweet potato and various other

CONTRIBUTORS

• • • • • • • • • •

Nic Townsend, Marketing Manager UK & Ireland, Farm Frites Lesley Graves, Owner, Burton Road Chippy Louisa Grant, Kettle Chips Tom Styman-Heighton, Development Chef at Funnybones Foodservice Craig, Co-Owner, Kingfisher Fish and Chips Jo Holborn, McCain Foods Marketing and Category Controller Mohammed Essa, Commercial Director, Aviko UK & Ireland Tony Goodman, CEO of Yumsh Snacks Ltd - creators of Ten Acre Scott Davis, Head Chef, HIPCHIPS Anthony Murphy (Murf), The Beefy Boys

There were a staggering 2.5 billion potato servings outof-home in the year ending June 2017 proving how important the humble spud is

vegetable chips are trying to shoulder their way into the party and are a great alternative for a change,” says Craig. “But the default will always be the humble potato.” So what is the best way for operators to ensure they get the most out of their potato products? When an ingredient is such a prominent part of your business, it’s essential to source the best quality produce. Craig explains; “(At Kingfisher) we only use fresh from the farm potatoes – never frozen and each one is hand checked before being chipped.

Chips & Potato PRODUCTS

“Best served freshly cooked, crispy on the outside and soft and fluffy in the middle, chips are a great accompaniment for any meal especially fish & chips, of course! What’s more, the ease of preparation and universal appeal of chips mean they suit a variety of occasions. “Our Kingfisher on the Go mobile van is popular at all manner of events – whether suited and booted at a corporate function or celebrating at a big birthday bash,” explains Craig. “Few can resist the lure of a delicious portion of chips!”

Trends: topped and seasoned And despite having a somewhat unhealthy reputation - in comparison to other vegetables on offer - the potato, in its many guises is appearing more frequently as ‘posh nosh’. Embracing its

Topped and seasoned fries are on-trend, easy to prepare and enable you to charge a premium price for very little additional outlay.

‘unhealthy’ persona as a tasty, adaptable dish, fast food outlets are utilising its versatility and adding a premium twist. Toppings are an easy way for operators to incorporate new flavours. Adding sauces, spices and extras to a portion of chips, fries or wedges means add on sales are much more likely and profitability is therefore boosted. For Lesley Graves, owner of Burton Road Chippy, one of the most prolific chippys in the UK in terms of industry recognition, potato sales are on the rise. Commenting on the average order of a portion of her sought after chips, Lesley has seen a definite increase in the sales of ‘cheesy chips’, particularly amongst young people, additionally Lesley has witnessed an increase in the sales of baked potatoes.

This is a sentiment echoed across the industry as consumers look for healthier alternatives to meet their carbohydrate cravings. Jo Holborn, McCain Foods Marketing and Category Controller, explains further stressing the importance of offering a premium option, explaining; “Ideal for casual dining inspired menus, topped and seasoned fries are on-trend, easy to prepare and enable you to charge a premium price for very little additional outlay. “They are also a simple way to add variety and excitement to the menu, and can be ordered as a side to customise meals, or as a sharing option.” Seasoned fries can work well on premium menus too, with simple options like smoked salt or truffle oil adding a unique twist to fries. For casual dining, operators are finding

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Chips & Potato PRODUCTS

success with indulgent American BBQ style options, with everything from pulled pork to chilli cheese proving popular. Jo adds; “If you’re not sure whether your customers will go for it, start with a simple option, such as cheese, or a seasoning, to gauge feedback before developing the offer. “We have a range of different American inspired topping ideas, including ‘Piggin Chips’, which are topped with pulled pork and cheese and chive dressing, and Trailer Park Grills, as well as McCain Menu Signatures Southern Fried Spicy Lattice with bacon, nacho cheese,

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crispy onions and sour cream.” “Potatoes are at the heart of our national food culture,” adds Mr Essa. “The vast majority of casual dining outlets include chips on the menu in one form or another. “And other products such as hash browns at breakfast and sweet potato chips with dips as a snack at any time of day are increasingly popular.”

Star of the show Increasingly the chip is coming off the sidelines to become the star of the show. Perfect for the growing numbers of vegetarian and vegan

customer, the chip-only concept puts a fresh spin on one of our most beloved food products and appeals to the comfort foodie in all of us. Tom Styman-Heighton, Development Chef at Funnybones Foodservice explains; “In line with the current trend for premiumisation, a great chip offering makes the humble potato the centre of attention, complete with all the dressings and dips that make them into a deliciously enjoyable dish. “There are new alternatives to the potato chip that can offer an exciting and tasty point of difference to the customer. Our new Yuca Fries

Other products such as hash browns at breakfast and sweet potato chips with dips as a snack at any time of day are increasingly popular.

Chips & Potato PRODUCTS

and Tostones plantain for example are staples of the Americas and the Caribbean where Funnybones Foodservice focusses its’ expertise. Both make delicious fried chipalternatives and can be dressed with a wide variety of dips and dressings.” Tostones are slices of green plantain which are peeled, sliced and fried before being crushed and then fried again until they are crisp and golden brown. They are an extremely popular side dish in South America and the Caribbean where they are served alongside fish and meat dishes, perhaps with a dip or topped with cheese.

“Tostones are a handy shape for dipping, so can be paired with delicious sides such as a garlic dip or maybe a traditional accompaniment like a Mojo sauce made with oranges, limes and garlic,” adds Tom. “You could also offer a classic Queso (cheese dip), a Frijoles (bean) dip or make a nacho style dish topped with pulled meat. Any of the Guacamoles and salsas from our range would also work.” Yuca Fries are made from the tuberous root also known as Cassava. They are perfect served simply sprinkled with salt, pepper and lime juice or can be accompanied by a

variety of Latin toppings such as hot sauce, pico de gallo or salsa verde. Or pair them with a meat dish such as our Pulled Pork Tinga or Beef Barbacoa. And alternative and unusual potato offerings are increasing in popularity rapidly with Aviko’s latest research showing that demand for the sweet potato is at an all-time high amongst UK consumers, with 85% saying they would choose a sweet potato side over a regular potato dish. “The findings shows the popularity of sweet potato is likely to increase with a staggering 66% of UK consumers thinking there are

85% saying they would choose a sweet potato side over a regular potato dish

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Chips & Potato PRODUCTS

currently not enough sweet potato options available;” adds Mohammed Essa. “The growing appeal of sweet potato demonstrates it is an opportune time for operators to introduce this key trend to their menus. “By simply adding a selection of sweet potato dishes, quickservice restaurants can appeal to the wide group of consumers who are wishing to see greater variety,” concludes Mr Essa. For Farm Frites the peaked interest in premium snacks in the fast food sector is a strong trend observed through their research. And menu elements such as chips, which are a traditional side dish, are starting to take centre stage on snacking menus. “Chips are the ideal stand-alone snack as they are warm, filling and can be offered with sauces for consumer personalisation,” explains Nic Townsend, Marketing Manager UK & Ireland, Farm Frites. “For chips to stack up as a stand-

Yuca fries

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alone item, operators need to offer variety and choice. When it comes to the most popular types of chips, we know that consumers expect to see a sweet potato option on the menu. Sweet potato is a win-win for operators as it is a prevailing strong trend and can command a premium price over a standard chip. This allows operators the chance to benefit from mark up on a relatively cost effective item. Nick adds; “Our sweet potato fry is a premium, longer length, delicious fry which looks great when presented and adds a point of difference to a menu. This design means that they can be served as a side order or on their own. “We have worked on our product development to ensure one of the quickest cooking times on the market. We know that speed is key to successful service but it shouldn’t be at the expense of quality and taste. We are proud that we have got the balance of these things right in

We know that speed is key to successful service but it shouldn’t be at the expense of quality and taste

this latest launch. “In all of our product ranges, we want to give our customers choice, variety and consistent quality. We pride ourselves on a range which allows them to upsell and make better margins on items served in large volumes,” concludes Nick.

Fresh potato vs frozen The quality and cost of fresh potatoes can change depending on the season, making budgets and wastage difficult to control, but by using the very best of the potato crop McCain can provide high quality frozen potato products all year round at a consistent cost, without waste. Jo Holborn says; “They can also be quickly cooked to order making it easy to manage unexpected increases in custom with freshly cooked, appetising food, all of which helps caterers to manage their operation more effectively. Potatoes are perfect for freezing

so the McCain range is an ideal option for caterers that need consistent quality, service after service. “Whether caterers need a premium hand cut style chip for steak dishes, such as McCain Signatures Gastro Chunky Chips, or a thinner option for burgers that will stay hotter for longer, such as Staycrisp Thin Cut Skin-on Fries,” explains Jo, “There are options to suit all menu types and operational needs.”

Quality matters Representing a third of the plate, the quality of your chip offering is vital as there are few hiding places for a low quality spud. “Chips and potato products are a vital part of our business, being based in Lincolnshire is a major benefit when sourcing great potatoes; we literally have the pick of the crop,” says Lesley Graves. “It’s important to us to have the right type for frying; we need to consider the time of year, how it’s

been stored, the size of the potato and the sugar content to be able to make the perfect chip.” Jo Holborn agrees, echoing the need for a quality product; “Chips are likely to be the first thing that is eaten from the plate, more often than not stolen by dining companions, and the quality has a direct impact on the overall meal experience. “According to research by Wirral Sensory, 82% of respondents said that good chips should be crisp on the outside, and 87% said it’s essential that the perfect chip stays hot while on the plate.” Buying frozen also allows operators to offer a more varied potato menu, choosing different types of products to match dishes on the menu and suit different customers. For example, skin- on chunky chips might be perfect to accompany a steak, whilst skinny fries might be a better accompaniment to a hot dog. Mohammed Essa adds; “Potato products freeze beautifully and can be cooked quickly from frozen, and

Representing a third of the plate, the quality of your chip offering is vital as there are few hiding places from a low quality spud.

so they give chefs the opportunity to serve great quality products to their customers, whilst also saving considerable time in the kitchen. “There are so many varieties of potato products that it is impractical for kitchens to be able to produce them all fresh. By relying on frozen products chefs can offer variety and quality.” Mr Essa also points out the importance of buying quality frozen products, recommending finding a wholesaler who is able to supply the quality and variety you need to suit the style of your outlet. “There is no point in trying to serve all types of potatoes – there are simply too many,” adds Essa. Anthony Murphy (Murf) from world renowned Hereford-based burger legends, The Beefy Boys, is proud of their ethically sourced, high quality ingredients. “It’s a big thing for us,” says owner Murf who use McCain fries in their outlets. “We make everything from scratch, Issue 53 February 2018

Chips & Potato PRODUCTS

the only thing we don’t make is the fries. When we first opened we wanted to make them as well but we were way busier than we ever expected and we quickly realised that it was too much work, took up too much space and wasn’t realistic. “What really excites me about food, and street food in particular, is simple food. It’s not Michelin starred but the great thing about street food is taking something simple like a burger or a pizza and just doing it really well. All we’re doing is cooking burgers but at the end of the day we want to give our customers the best burger they’ve ever had. Every single element has to stand out. You can get a burger in every pub or restaurant in the country so you need to find an edge. Murf concludes; “That applies to our fries too. We do sell plain fries but we want to give our customers more options, which is why we offer topped and seasoned options. We want to make them more than just an order of fries. And it works - we have people coming in just for the fries.”

Add-on sales Recent research from Horizons found

Plantain Slices

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that customer spend is being boosted by focusing on more side dishes, snacks and nibbles – of which chips and potatoes form an important part – so quick service restaurants that consider this carefully and offer innovative options will reap the rewards when it comes to profits. Mohammed Essa explains; “Operators can encourage consumers to trade up from regular fries to premium varieties by giving customers value for money and something different to what they would eat at home. “We’ve seen topped fries grow in popularity throughout the UK and expect this to expand further into a whole host of premium ‘loaded fries’ menu options. The beauty of adding toppings is that the options are endless – restaurants can very simply avoid menu fatigue and trade up their fries to create a real point of difference, as well as a higher mark-up. Stocking a selection of sauces is an easy way to offer variety. For example, cheesy chips are popular and for a more European flavour, mayonnaise is becoming popular too. “Similarly, many customers

enjoy having a choice of different seasonings to sprinkle on their chips,” adds Craig. “Portion sizes are also a great way of encouraging add-on sales. At Kingfisher we offer three different portion sizes of our chips so whether looking for a satisfying meal or a little of what you fancy, there’s something for every customer.”

Crisps and snacking Revolutionary quick service restaurant, HIPCHIPS offer a new way to enjoy potatoes out of home. Serving a range of potato varieties from the distinctive dark purple colour of the Shetland black to the delicate, sweet flavour of the violatta and offering an array of savoury and sweet dips to go alongside, the restaurant has received high acclaim in its first 14 months of trading. The timing of the restaurant really couldn’t have come at a better time as the crisps and snacking market continues to boom, and manufacturers and operators alike revel in the increased interest in snacking and food-to-go. Scott Davis, Head Chef at the crisp

Chips & Potato PRODUCTS

^ Hashbrowns and dip hangout delves into the reason behind the peak in this important sector. “Its boundary-less, palates are changing - the world is a smaller place so people are demanding more variations and experiences. “People are busier than ever and want quick and easy options.” Overall the crisps and snack market in the UK is worth £2.3bn and is showing value growth 1.6% yoy, with singles and sharing packs up by 4% and 0.4% respectively. Louisa Grant, P ‎ R Manager for Kettle Chips explains; “Kettle is the leading premium crisp brand in the UK, worth over £100m. The handy-pack range is showing particularly strong growth with sales of Kettle Chips 40g up by 17.1% year on year, versus +4% for the total singles category. “Foody consumers are inclined to treat themselves and enjoy the quality and taste of premium snacks such as Kettle Chips. Louisa adds; “Given that all Kettle Chips ingredients are made from real food & contain absolutely nothing artificial, we feel that the brand is perfectly positioned to appeal to these discerning foodies.”

The popularity of Kettle Chips reflects an increasing consumer interest in premium snacks, and demand for authentic, less processed products. Food to go retailers should tap into this trend towards better quality snacking options with no artificial ingredients or MSG and maximise their snack sales. Tony Goodman CEO of Yumsh Snacks Ltd - the award-winning creators of Ten Acre hand cooked crisps - has witnessed healthy snacking trends becoming increasingly prominent and an increased number of requests of free-from options from their customers. “For three years, Ten Acre have led the way in providing a one stop snacking opportunity for the foodservice industry and has been constantly ahead of the foodservice’s regulatory environment. “Ten Acre crisps are ‘Free-From Plus’, meaning that they are great tasting, plus; gluten, dairy, MSG and GMO free, as well as, vegan and vegetarian certified. Making life easy for operators to offer a one size fits all ‘free-from’ snack. “The latest trends around vegan products seems to be quite simply more,” explains Mr Goodman.

Palates are changing - the world is a smaller place so people are demanding more variations and experiences.

“There are constant vegan range and line extensions from existing producers, with new entrants joining the market almost weekly. “Yet, despite this increase of products – many of those who follow a plantbased diet have a strong kinship with brands that have been with them throughout their entire dietary journey.”

The future… Lesley Graves of Burton Road Chippy thinks the future for chips and potato products is looking good; “Who doesn’t love chips?” enthuses Lesley. “We all need fibre, potassium and the essential vitamins they provide. They are a natural product and are so versatile they work with just about anything, or are just great on their own!” “Everybody really does love fish and chips;” adds Craig from Kingfisher. “We feel good about our industry and as long as shop owners always ensure to serve the very best quality they can, we think chips will be going strong long into the future. “Some things, like a freshly prepared portion of chips, just can’t be replaced and why should they be - they’re delicious!” QB Issue 53 February 2018

HIPCHIPS E: L I F O R P S S E BUSIN

Dip For Victory Having launched on Old Compton Street late last year, HIPCHIPS has set out to reinvent the potato crisp and bring an entirely new eating concept to Soho.

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BUSINESS PROFILE

Freshly cooked and served straight to diners on a conveyor belt, HIPCHIPS pairs hand-made potato crisps with a diverse range of delicious savoury and sweet fresh dips. Creating new flavour combinations and a novel approach to sharing, HIPCHIPS has transformed the way Londoners consume this everyday British classic. HIPCHIPS was born out of an ambition to create the best tasting crisps in the world. Run by head chef Scott Davis who has spent the last two years developing

the concept in his kitchen, HIPCHIPS treats the humble potato crisp with the same care and attention usually reserved for fine dining. Hand crafted and cooked in front of guests, HIPCHIPS uses four heritage and vintage potato varieties to make its crisps. Grown in the North of England, each potato used by HIPCHIPS has its own unique natural colour and flavour, resulting in a range of vibrant, delicious and distinctive crisps. Head Chef Scott Davis (Providores,

Mirabelle, and Fifty St James) has used his vast knowledge and experience of diverse culinary styles and flavours to create a unique menu of dips that are influenced by classic “I’ve taken my inspiration for the sweet crisps from doughnuts by sprinkling them with cinnamon sugar as soon as they come out of the fryer,” says Scott. “These with the dips really form a classic pairing, which we l change weekly and seasonally. We caught up with General Manager of HIPCHIPS Tim Sutton… Issue 53 February 2018

BUSINESS PROFILE

Tell us about yourself… I started in Hospitality after a course at the Cordon Blue in London and have worked both sides of the pass from fine dining to street food.

What inspired you to work as GM of HIPCHIPS? Our product is great and we have a great brand. I have been given an opportunity to be both a steady hand on the wheel and be part of the team to move things to the next level. That’s a challenge I couldn’t refuse! Plus we are on Old Compton street the epicentre of Soho it’s a fun place to work. The team is great - and I am a crisp addict!

Tell us about the menu...how do your customers react? Our crisps are made onsite using only heritage potatoes from Carroll’s heritage Potatoes. They are an excellent example of sustainable farming that works. Chef 52

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Scott comes up with the amazing dips applying all his experience from top end restaurants and his excellent palate to come up with new taste sensations. You pick the size of box you want and the number of dips. Then savoury (salted) or sweet (yes sweet with cinnamon sugar) then pick your dips - harder than it sounds with such a wide choice - then just dip in and enjoy! People are in general intrigued by the concept especially the sweet crisps and sweet dips. It is so simple yet unexpected. Once they taste the freshly handmade crisps and the great dips they are won over.

What are your most popular menu items? Most people go for a small or medium box with 2 or 3 dips (then order another box to take home) Our top dips are; • Smokey cheese fondue

• Jalapeno coriander and lime • Peanut butter and jam • Cheesecake

Could you tell us an interesting fact about yourself….. Before I worked in hospitality I worked in Advertising in France and then Banking in London!

What is next for HIPCHIPS? Hopefully more sites!

What do you think is next for the QSR industry? Like any part of the restaurant sector the next few years will see tougher trading conditions. I guess after a period of enormous growth things have to slow down. There are too few good sites available for reasonable rents. The UK restaurant sector in particular the QSR sector is the most innovative and vibrant in Europe, I am sure it will go on being so! QB

TRANSFORMING THE QSR & FOOD-TO-GO INDUSTRY

The future of loyalty We discuss how loyalty apps are evolving, no more lost cards and forgotten vouchers. The future is digital.

Talking Tech interview: Como We speak to Dan Cohen Managing Director of Como, who empower chains of all sizes to maximize customer loyalty, revenue and business growth with Como Sense, the leading end-to-end customer engagement solution.

Deliveroo The delivery firm looks set to drive billions into the UK economy

Power ahead with click & collect in 2018 Click & collect looks set to become more important than ever before for QSRâ&#x20AC;&#x2122;s in 2018.

Lolly Will GDPR hold back technological advancement?

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TALKING TECH

Deliveroo could feed £1.5bn into UK economy by 2019 Food delivery firm Deliveroo could feed as much as £1.5bn into the UK economy if the UKs appetite for food delivery continues to ramp up. The revelations comes as part of a report by consultancy Capital Economics who have found that if Deliveroo continues to sign up restaurants at its current rate the total economic contribution could lead to £200m in tax being paid to the treasury. Deliveroo currently has 10,000 UK restaurants signed up and more than half of these are independents. The £1.5bn figure is expected to be contributed in the 12 months leading up to June 2019, which is an increase on the £372 million in value contributed in the 12 months leading up to June 2017. Capital Economics also say that both the increase in sales and the

GDPR will hold back technological advancement, say Lolly Considering his predictions for the year ahead, Peter Moore CEO of Lolly, the PoS software house which serves small businesses across the UK in the hospitality industry, believes 2018 will be dominated by GDPR. “I envisage that the work around GDPR will paralyse technological development in our sector for the first half of the year,” says Peter Moore CEO of Lolly. “Hospitality providers - large and small - will be placing all their efforts into ensuring they are prepared for when the legislation comes into force in May 2018. “For many this will mean updating legacy technology, with a move towards Cloud-based servers - to ensure robustness and that they are ready to meet the demands that will be placed on them. As a result other developments and updates will simply be put on hold.” Moore also believes that software integration will continue to prevail as it did in this year; “2017 was the year of systems

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rise in goods bought from suppliers totalled £460m in the year to June 2017. The hugely successful company employs more than 1,000 full-time staff and works with over 20,000 restaurants in 130 cities around the world.

integration - where technology companies focused on creating seamless offerings at the Point of Sale. This ranges from operational applications including reporting, CRM, loyalty and finance - encompassing payments and accounting. “It’s about managing multiple applications on one platform - in order to help hospitality providers offer the best service in a competitive marketplace.” Looking even further ahead, Moore believes the hospitality sector will be focused around customer data - to create personalisation, and this will require the industry to make real changes. He comments: “The sector is seeing stiff competition, reinforcing the need for hospitality providers to really up their game. They need to cater and care for their customers’ preferences effectively. They need to stay one step ahead, and technology can help to underpin this - from AI and machine learning to predictive analytics. And at all times, the hospitality provider has to keep every type of customer in mind - from Millennials through to Generation X.”

TALKING TECH

Delivery sees double-digit growth once again as it hold biggest opportunity for QSR’S, say NPD group In the latest industry insights from market research analysts the NPD Group, delivery continues to experience double digit growth in the third quarter of 2017. This is despite unstable conditions looming as uncertainty continues around Brexit and as consumer confidence declines. 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. Meanwhile, in the third quarter, average spend continued to increase, helping to boost overall spend even as visits were flat. Additionally, for the second quarter in a row, QSR’s were the only segment to grow traffic. All other segments, including full service restaurants (FSR) and retail, were flat or saw a decline in visits. pointone Quickbites 1117 V1.qxp_Layout 1 20/11/2017 12:02 Page 1

Faster EPoS, Faster Food Our award winning EPoS is the most focused QSR and takeaway solution available on the market. • Online Ordering • Customer Facing Kiosks • Ordering App • Kitchen Manager Screens • Customer Loyalty & Marketing • Enterprise Stock Control • Driver Management

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

Issue 53 February 2018

TALKING TECH

Como

ch e T g n Talki iew: v r e t In

An Interview with...

Dan en C oh

Role:

Managing Director

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We speak to Dan Cohen Managing Director of Como, who empower chains of all sizes to maximize customer loyalty, revenue and business growth with Como Sense, the leading end-to-end customer engagement solution.

How did Como begin? Como has been pioneering customer engagement in the cloud since 2005. We began as a start-up known as Conduit, quickly becoming Google’s chief search partner and Israel’s first billion-dollar internet company. Later, we came up with a unique and successful platform that helped SMEs to engage with their customers by creating their own apps with just a few clicks. Last year, we split this activity into a separate company, as we wanted to focus on the bigger picture: bringing the technology behind online giants to a wider variety of businesses. To do that, two years ago Como acquired Keeprz—a start-up in the CRM field—to provide retail and hospitality

chains with all the data-driven customer engagement tools they need to thrive in the highly competitive business environment. Today, our flagship product is Como Sense, a solution that brings personalised loyalty programs, advanced data tools, and other digital tools to brick-andmortar businesses—helping them grow their footfall and customer spend.

How did you end up at Como? For the last 12 years, I have gained experience in customer acquisition, driving online sales for clients. Wherever I went, I kept hearing the same question: “Dan, how could we use online in order to drive sales offline?” It was such a common question that we coined it

TALKING TECH

“clicks-to-bricks”! At the time, I wasn’t aware of any company that could combine a POS integration, a customer app, and a SaaS marketing platform. So, I embarked on some serious research and I found Como. I saw they were looking for someone to head up and grow the team here in London. So, I started exploring a little bit more, and after an initial look at the system and a series of meetings with the founders, I was hooked. Como offers the solution that many of the businesses I used to work with were looking for, giving them access to the same capabilities that drive much of the success of the top online retailers.

Tell us more about Como…. As we help international brands like Burger King, Quiznos, Benihana, and PAUL grow, Como Sense connects with leading EPOS providers to create a seamless solution. We provide businesses with a branded mobile app, flexible loyalty programs, actionable business insights, and marketing automation. And, just as importantly, we connect all those tools to each other to help our

clients offer the right incentives to the right customers at the right times. We are the world’s leader in EPOS integrations, connected with more than 75 POS companies including NCR, Micros, Revel Systems, PAR, and Posera.

connectivity with current and future third-party services, such as tools for mobile payments and online ordering. Second, we offer businesses a complete end-to-end toolset for customer engagement, in which all the tools work together. Third, Como offers a data-driven product, empowering our clients to act on all their data to increase sales. And fourth, our platform has a track record of increasing sales to club members by 41%.

“ Como Sense

What industry challenges does Como address?

offers seamless connectivity with current and future third-party services ”

Como helps retailers and restaurants tackle three main challenges. First, by providing them with an attractive loyalty program, we help them keep their customers coming back and spending more money. Second, by offering advanced data tools to our clients, we help them improve their sales and marketing strategies. And third, by letting our clients offer a personalised and improved customer experience, we help them keep up with their larger competitors.

What makes Como unique? First, Como Sense offers seamless

How many staff members do you employ? In London, I manage a team of 10 sales and customer success experts. Globally, we have 130 employees, with offices in the UK, the US, and Israel. Most of our employees are developers, as we invest significantly in research and development to keep Como Sense at the cutting edge of both technological advances and market trends Issue 53 February 2018

TALKING TECH

What are the ambitions of Como? In today’s digital world, the online giants have perfected the art of gathering data about purchases and preferences and then appealing to customers with evermore personalised offers that propel sales. Inspired by their success, we aim to bring a toolset just as powerful as theirs to mid-size retail and hospitality chains. Our goal is to empower these businesses to make data-driven decision that grow their customers’ spending—just as their larger competitors do.

“ As we kick off 2018, the future is

bright. We’re making a big investment in the UK, and we’re looking to expand our business dramatically ”

Describe your best day? I’ve been with Como now for a few months, and every day has been exciting! If I had to pick my best day so far, I would point to a meeting I had last month with a big, new client—an encounter that really helped me realise what a huge impact we are having on brick-and-mortar businesses. Hearing about this business owner’s day-to-day challenges and his excitement about our capabilities, I got a real sense of how we close the gap between offline and online and help our clients build 58

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lasting relationships with their customers. I can’t wait for us to launch with this client and begin helping him meet his business goals.

What does the future hold for Como? As we kick off 2018, the future is bright. We’re making a big investment in the UK,

and we’re looking to expand our business dramatically. We’re also going to expand our offering and line-up of partners, and grow both our team and the support we offer our partners. More generally, we will continue finding new ways to keep Como Sense ahead of our competitors, so that our clients can keep enjoying best-in-class, cuttingedge tools for customer engagement.

TALKING TECH

The telephone remains the most popular way to order food Despite advances in online ordering the telephone remains the most popular way to order food, research from YouGov reveals. The ‘Food on Demand’ report assess the UK delivery market in the UK and has found that more than four in ten (41%) people called up the last time they ordered food in. This is ahead of the third (33%) who used a website, the 18% that completed their order via an app, and the 8% that used a mobile website. The research suggests that, over the past six months, phone orders from local restaurants outstrip those made on websites or apps. Two thirds (66%) ordering-in a Chinese or Thai meal called up, compared to 28% using websites and 25% that went via an app. This pattern is replicated with Indian cuisine (42% phone, 20% website, 18% app). However, online orders have made giant inroads into the market over half (57%) say their last order was made online (via a website, via an app, or via a mobile website). And while established delivery pizza brands such as Domino’s (40% have ever ordered from them) and Pizza Hut (24%) take a huge slice, newer entrants are also now well-established. A third (34%) have used Just Eat, 14% have used Hungry House, 7% have tried Deliveroo, and 3% have purchased through Uber Eats.

The report therefore expresses the importance of honing your online ordering presence; “Digital technology is reshaping the food delivery market. Playing into customers’ need for instant gratification when it comes to ordering their food on websites - and eventually apps provides the foundation for this service. The report crucially also states that 78% of respondents agree that; “Technology changes my life for the better.” With local takeaway users spending up to £30 per month on takeaways, it is no wonder that operators are choosing apps to speed up the ordering process.

Pinterest names top food and drink trends across Social Media With over 19 billion ideas, food and drink is one of the largest categories on the image sharing and saving site. Since last year, they have seen a 46% increase in food and drink Pins. It seems people are pulling out their smartphones to plan meals and make healthier food choices in the moment. Once they decide what to eat, they want to know how to make it, and how to make it fast.

Pinterest’s top pins are: • Diet-friendly frying People are obsessed with air fryers—they use hot air instead of oil to crank out crispy faves like drive-thru quality fries (saves for ‘air fryer’ +1809%)

• Souping > juicing

Warm, soul-nourishing and full of flavourful nutrients, puréed soup can be a delicious way to reset your diet (saves for ‘souping’ +306%)

• Super coffee saves the day

Protein powder, or superfoods like maca, mixed into morning brew can help shake a case of the Mondays (saves for ‘healthy coffee’ +218%)

• Oh snap World-class snack artists are swapping greasy chips for dressed up edamame and snap peas (saves for ‘snap peas’ +273%)

• The hottest hot sauce

Move over, Sriracha! Korean condiments, especially with Gochujang, are on fire (saves for ‘Korean condiments’ +222%)

• OMGhee

In our modern “dairy is scary” world, ghee and clarified butter are lactose-free wonder foods with a rich, nutty flavour (saves for “ghee” +155%)

• We can’t believe it’s not dairy!

Desserts can be awesome without animal products—just trade coconut oil for butter and flax seeds for eggs (saves for “vegan desserts” +329%)

• Mocktail magic:

It’s never been easier to not drink booze, thanks to non-alcoholic mixes with delicious, artisanal ingredients (searches for “virgin cocktails” +160%)

• Sweet heat from Morocco

North African spices including cumin, coriander and cardamom, are waking up taste buds and pushing everyday dishes beyond the basics (saves for ‘Moroccan’ +2579%)

• Lean, mean plant proteins

Meat isn’t the only protein powerhouse. Lentils, hemp and quinoa pack a nutritional punch and taste just as good (saves for ‘plant proteins’ +417%) Issue 53 February 2018

TALKING TECH | Loyalty schemes

Loyalty Schemes Rewarding your customers for simply enjoying your offerings is the simplest way to encourage repeat custom and to cultivate brand loyalty.

Research suggests that it can be 5-10 times more expensive to acquire customers than it is to retain them, therefore the need for an efficient loyalty scheme, tailor made to suit the needs of your business, should be a high priority. And with loyal customers spending up to 67% more than new customers, food and beverage businesses who engage with their customers via loyalty schemes can profit. It’s all a question of having an 60

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infinity with a brand, with a sense of belonging and feeling valued. In hospitality it boils down to the E-word: experience. This is supported by Zonal’s GO Technology report, in conjunction with CGA, whereby 5,000 consumers, when surveyed, placed personalisation as the fourth most important factor in choosing an independent restaurant; location, quality and style were first to third respectively. That preference was across all groups from early adopters

to mainstream customers, all of whom rated it as more important than value for money, authenticity or the availability of healthy options. So, it’s not simply a question of casting blanket offers; today’s consumers are savvier and they want that personal touch, even an element of surprise that delights and makes them feel special.

Loyal to one brand GO Technology research also shows that only 64% of consumers consider themselves to be loyal to at least one brand; if your customers feel valued then they are three times more likely to return time and again, which is better for the bottom line. Whether you are a multiple operator or single site operator, through integrated technology you can learn

Loyalty schemes | TALKING TECH

more about your customers, their behaviour and purchasing preferences than ever before. This knowledge, used correctly, should empower you to dish up personalised treats and offers that inspire your customers to become your most powerful brand ambassadors.

What makes a good loyalty scheme? Relevancy and customisation. The point is to fill empty tables and incremental revenue, not canibalise existing bookings and revenue from the full ones. Consumers donâ&#x20AC;&#x2122;t generally see dining as mere fuel; itâ&#x20AC;&#x2122;s about the overall experience from checking out an app or website to leaving with a smile on their face. And the more personal you can make that experience, the better. There is still a place for instant offers when signing up new loyalty club members, with 79% of those surveyed for GO Technology favouring this approach. But, thereafter, you need to court loyalty Issue 53 February 2018

TALKING TECH | Loyalty schemes

and build a genuine relationship through personalised campaigns, with 40% of consumers citing this as key to driving loyalty. The trick is to come up with rewards that get the customers to take action! One of the simplest ways to personalise the customer experience is to send tailored recommendations or deals, such as promotions for their favourite items or a fantastic deal on something they’ll appreciate during a quiet period, or if you’ve noticed they’ve not been in for a while. However, it’s also important to monitor the effectiveness of such offers to ensure you’re getting the return on investment you’re hoping to achieve.

Personalise your scheme When it comes to personalised loyalty schemes, it’s about knowing when and how often a customer visits and how much they spend, so you, the operator, can target your communications more precisely, looking at bigger spenders, or lapsed customers for example. To achieve an accurate view of your customer means bringing together all the data that you have about them, such as demographics, booking history, basket data and purchasing preferences into one single record. This rich data enables you to target your customers more effectively with timely, relevant messages that add value. Whether you are a multiple or single site operator, through integrated technology you can learn more about your customers, their behaviour and purchasing preferences than ever before. This knowledge, used correctly, should empower you to dish up personalised treats and offers that inspire your customers to become your most powerful brand ambassadors.

Mainstream appeal The rise in the popularity of app technology is set to continue as mobile ordering and payment have quickly become mainstream and will enjoy further growth. This trend has been recognised by hospitality brands who appreciate the potential of developing their own apps. This is also supported by the latest GO Technology report that indicates 82% of the 5,000 GB adults surveyed are more likely to use a venue’s own app as opposed to a third-party provider. 62

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This is largely down to trust, which is a big consideration for consumers who are increasingly shrewd when it comes to sharing their data. Almost a quarter of 18 to 34 year olds cite lack of trust as their biggest barrier to engaging with a brand. But where trust is gained, 72% are ready to engage with and share their data in return for instant offers. It’s no coincidence, therefore, that operators want a slice of the action and are looking for smartly branded apps that deliver tangible benefits for their customers, from making a reservation to ordering and paying for food and drink ‘virtually’, to personalised offers and rewards, that in turn drive revenue in a more convenient, fun and appealing way. For example, if your app offers ordering, payment or both, that’s an excellent opportunity to bring in your loyalty scheme. By placing tailored recommendations right there in the app at the point of ordering, or the moment when diners ask one another: “Have we

finished, or should we look at the dessert menu?” and see a tempting discount, you can easily increase the initial order.

Mobile Generation We are the mobile generation and people are glued to their devices, so loyalty needs to be part of this experience. Gamification through app technology will play a part in the future of loyalty. Creating Gamification is about rewarding customer behavior in the same way a video game might do. If you’ve ever tried to tear a child away from games on an iPhone or iPad, you’ll know how addictive such games can be. By making a loyalty scheme interactive and fun, you can reap big rewards: for example, if you offer rewards for a mix of behaviors’ including consuming content, shopping, posting to social media and creating content you can keep your customers involved, and in the case of social media, even get them to help market your business. QB

TALKING TECH

Crussh Fit Food & Juice Bars launch ‘The Crussh App’ The Crussh App, offers loyalty schemes across juice, smoothies and coffee, and allows customers to pre-order and pay for collection using their phone. Crussh will utilise the platform’s push notification function to send exclusive food perks to customers such as Friday treats and discounts for different stores. Using iBeacon technology, the App recognises the user when the customer enters the store so payment and loyalty become automated and hands free. The app is available for download on The App Store and Google Play.

• SEAMLESS PAYMENTS: Users can pay for their items via their phone, without even touching it! If a user is logged in, the Bluetooth beacons in-store can pick up the customer’s profile & charge them remotely from their app balance.

Main features of The Crussh App: • COFFEE LOYATLY CARD: Users can access a new coffee loyalty card scheme, which will only be available on the app. • FREE COFFEE ON DOWNLOAD: Upon download, users will get a free coffee which they can redeem at any location of their choice*. • PRE-ORDER: Users will be able to pre-order & collect juices, smoothies, coffee, lunch or breakfast, skipping the queues in-store.

Millennials spending power remains strong as they continue to influence food delivery market A new study has revealed that millennials are twice as likely to spend more on eating out over the next 12 months compared to other generations. In a new report from auditing firm RSM, 61% of millennials will spend on takeaways and food deliveries in 2018 and 40% of Generation X will continue to shell out for fast food. Interestingly, the report also highlights that 27% of Millennials are willing to pay more than a 10% premium for Fairtrade and ethical produce. With Millennials being some of the most environmentally and ethically aware consumers RSM say it is important to take steps to meet their expectations. In terms of tech, 25% of millennials have said they are willing to pay more than a 10% premium for tech-enabled time savings. In an experience-led world a focus on quality, not quantity, is key. Singleitem menus, multisensory experiences or new cuisines will help boost footfall in restaurants and bars The report says; “With consumer support for the high street still strong, the hospitality industry must be careful to not overlook their bricks and mortar offerings. “While digital is important, it must not become a distraction. Employing great people who can interact with shoppers and deliver a memorable brand experience is just as important as optimising the online customer journey.”

Helen Jones, Head of Marketing at Crussh comments: “At Crussh we’re all about improving wellbeing and the app will help make it easier for customers to order, pay and access our menu and nutritional information, all at the click of a button. The app will reward customer loyalty with multiple loyalty schemes, exclusive rewards and regular food offers. What also really excites us about launching the app, is the opportunity to better understand how our customers behave, and the ability to use this data to improve their experiences with Crussh.”

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Call 0800 038 5389 for a free demo Issue 53 February 2018

TALKING TECH

Power ahead with click & collect in 2018 As the UK population of fast food lovers further embraces tech, click & collect via smartphones is set to become more important than ever before for QSR’s in 2018. McDonalds introduced a new app that allows consumers in certain locations the ability to order ahead for their fast food delivery and pick up when ready, eliminating the need to wait in pesky queues. Making fast food even faster, McDonalds is working hard to develop the speed with which patrons of the global empire can pick up their Big Mac and Fries or a coffee to go. The app has a full menu for customers to browse the latest editions or alternatively to save their favourite meal for easy ordering on the go. According to market research company The NPD Group Click & Collect is set to “alter rapidly the way foodservice operators serve more people per hour,” in a move that will undoubtedly net fast food outlets who embrace the change a lot more income. “The roll out of click & collect across the foodservice market will trigger wide-scale consumer adoption, particularly for tech-savvy millennials and Generation-Z consumers,” say The NPD Group. “Operators can expect higher sales and profits, and better customer data that could spawn more personalized offers. It’s not just burgers, coffee, pizza and even noodles are embracing the need for super-fast order and pick up as consumers time continues to become much more precious, particularly as working hours are getting longer and meal times get shorter. Grab & Go bakery Greggs, looks set to be one of the next food-togo specialists to embrace consumer demand for faster food on the go. Chief Exec Roger Whiteside admitted in 2017 that the brand struggles to meet consumer demand for customised products – which in turn slows down service. Mr Whiteside said; “Click-and-collect is definitely coming, we will do it. We haven’t yet as we’re integrating our systems in the backend. “But that will soon be finished and I imagine you’ll be able to preorder a customised sandwich on your phone.” It seems quicker service is key, according to research from UK based EPoS software solutions company Cybertill, 65% of consumers

Just Eat service charge sparks criticism Food delivery app Just Eat has introduced a 50p surcharge on all orders, not just credit and debit payments as was previously the case, and has been met with some criticism. The charge will now be applicable to all orders and means that customers should expect a 50p change each 64

Issue 53 February 2018

time they order. However surcharges will soon be banned under a new European directive, which comes into force on the 13th January. Critics to the apps decision to charge say this ‘flies in the face of the new legislation.’ Just Eat said in a statement that they had already been considering altering the

make additional purchases when picking up click-and-collect items in-store, meanwhile 49% use click-and-collect more now than they did a year ago and 17% would abandon a purchase if a click-and-collect option was not available. With the opening of Greggs first ever drive-thru in Greater Manchester in 2017 – and with more on the horizon - the need for QSR’s and food-to-go specialists to embrace the shift towards a streamlined service is paramount if they expect to be able to keep up with their competitors. In 2015 coffee stalwart Starbucks offered Click & Collect technology in their stores in an attempt to lure customers back following the tax controversy of 2012. The company allowed their customers to pay for their favourite coffee or tea en route, allowing them to avoid the queue and grab a quick coffee in their time-precious lunch-break for example. In the US the queue jump app accounts for a huge one in four orders, with the chain predicting that use of the app can shave 15 minutes from your wait time. “Winners will need to create an irresistible click & collect offer,” add The NPD Group. “During peak periods, increased traffic will call for improvements in restaurant efficiency, particularly in order fulfilment.” They also predict that Click & collect customers will want to benefit from “an ‘express lane’ experience so restaurant layouts may need reconfiguring and staff might need special training.” And crucially for operators this means they can utilise the convenience of click & collect services to drive traffic outside peak hours. So, with the kinks ironed out and a greater uptake of mobile ordering across the food service sector the death of queues may be upon us, or at the very least - a much, much shorter queue.

way in which it charges its customer, adding ‘the change to legislation did play a part in prompting the review.” Speaking to the BBC Hannah Maundrell, the editor in chief of Money.co.uk said; “It’s wrong for companies to rebrand credit card fees as service charges. “The law was changed to stop businesses from profiting from unnecessary credit and debit card fees. So this makes a mockery of the law which is trying to protect us from getting ripped off.”

Display & Signage

Across the food and beverage sector, the way fast food outlets are promoting their business both internally and externally is changing.

t is becoming evident that promotional methods are becoming increasingly high tech, and the ways in which consumers are taking in this information is also changing. However traditional signage still has its place in the market, as coffee shops and cafes continue to revert to more traditional forms of display. There is more and more evidence on UK high-streets that this type of signage, such as chalkboards and pin boards, have seen an increased demand due to their lower prices and current interior trends. Research into the way that consumers are reacting to display and signage strategies in the hospitality industry suggests that the use of signage is also perfect for influencing sporadic purchasing; for instance 40% of consumer spending involves an impulse sale and 14% of that is on food and drink items. “Promoting the brands you sell with pavement signs, stickers and other branded merchandise is important because it provides a simple yet effective way to instantly attract the customer’s eye,” says Christina Veal, Director at New Forest Ice Cream. “We have various different eye-catching designs, featuring bright colours and the iconic New Forest Ice Cream logo. The effective use of merchandising is vital to ensure customers are made immediately aware of the brand that an establishment sells. “Raising brand awareness can not only improve sales but also reinforce a retailer’s commitment to serving quality brands,” adds Christina.

Strong message The importance of a strong message is further cemented in your establishment’s internal promotion. A study by Tork, the leading global brand in hospitality hygiene,

revealed that when asked what would catch their eye in a café or out of home environment nearly half (48%), stated that napkins with a strong printed message, such as a café’s logo, would catch their eye. This was ahead of advertising on menus at 37% and in-house posters at 30%. Interestingly, it would appear that café and out of home operators are missing a valuable trick in driving brand awareness, recognition and loyalty by not printing either a message or a logo on napkins. Additionally, perception is everything in the eyes of consumers, with 45% agreeing that a branded napkin would improve their perception of a cafe. In the study an overwhelming theme was that consumers do not feel a sense of brand overkill when dining out and interestingly would welcome further branding whilst in café or out of home environment, with six out of 10

respondents going as far as to say they would pay closer attention to a napkin if branded. Additionally over half of respondents stated they would welcome an eye-catching addition to a napkin, suggesting that café or out of home operators need to start getting creative with their messaging. One of the many difficulties operators face is the ability to market directly to their customers. Of those surveyed, 44% would take note of an advertisement, offer or promotion featured on a napkin dispensing unit. In fact, 73% of those surveyed would like to see a promotional offer, closely followed by a company advertisement at 41%. Thus allowing café and out of home operators to target existing customers and drive loyalty. Julia Wood, Senior Product Manager, SCA Hygiene commented: “Café and Out of Home operators are missing such a valuable Issue 53 February 2018

Display & Signage

trick when it comes to promoting their brand either through napkins or dispensers. When dining out, on average a customer waits around 20 minutes for their meal to be served. “This ‘down-time’ is when they are attentively taking in their surroundings and this presents an excellent opportunity for operators to bring their brand frontof-mind with customers, either by way of messaging or through a promotion.” “In such a saturated marketplace, operators need to be looking for every opportunity to drive awareness, recognition and loyalty for their brand.”

Keep it simple Offering POS for a variety of establishments New Forest Ice Cream produce bespoke product boards, menus, banners and flags for specially designed, personalised freezers and storage containers. According to Christina there are a number of things to consider when choosing your display and signage. “Some key things to consider are ensuring you have the correct balance of information on display - overcrowded and busy signage can be off-putting. “It is important to be informative yet simple and to the point. Having a consistent theme throughout all of your promotion looks the most professional and well-thought out. “Also, when constructing the information you want on display, it is vital to be aware of any menu changes,” adds Christina. “For example, if you have run out of one particular ice cream flavour, this needs to be clearly reflected on signs or

Issue 53 February 2018

menus to avoid disappointing a customer.” Considering simple things, like ensuring signs are proportionally sized; clearly visible and not distorted by any obstacles is also important to achieve the most out of your promotion and also for avoiding trip hazards. New Forest also recommend, choosing a company that produces high quality products for promotional purposes will ensure they are sturdy and durable throughout their use.

Digitalisation The well published ongoing digital makeover undertaken by McDonalds, has contributed towards the fast food restaurant achieving a global comparable sales increase of 6.0%. McDonalds is rapidly increasing the number of its stores that feature digital ordering kiosks, a fact that is helping the quick-service giant to improve wait times at tills as well as easily enabling customers to customise orders. The impact of their digital makeover is already positively impacting the brand and has also resulted in the chain celebrating their 46th consecutive quarter of growth. In a trading update the fast food giant said; “Ultimate Convenience remains fundamental to our customers who want to be served in a way that suits them, when it suits them and where it suits them. “Our drive-thru’s and 24hour opening play a significant role and were recently complemented by the addition of delivery and click and collect.” And this convenience - brought on by the streamlining of McDonalds menu and ordering systems – has seen the brand bring in almost three quarters of all their sales via their Drive-Thru.

Display & Signage

A spokesman for McDonalds said: “With innovations led by improving the customer experience, these major digital changes will benefit everyone. “To improve the speed and ease of ordering, customers will have the option to use one of the self-order kiosks. These allow customers to browse the menu, look at nutritional information and personalise their meals, giving people more time to consider their food and drink choices. They add; “The future changes have been designed with changing customer needs in mind, and the dedicated dining room hosts will ensure the process is as quick and easy as possible.” Similarly Subway have also taken the opportunity to improve ordering for their customers via their display and signage, by rolling out the ‘Fresh Forward’ design concept. Making it even easier and clearer for customers to order their favourite sandwich. The new Subway Fresh Forward design offers customers an enhanced and modern Subway brand experience, with clean lines and customer focused touches such as digital menu boards, free to use charging ports and special displays for

cookies, bread baked in store daily and freshly cut vegetables. Following its opening in Manchester in March 2017, the first UK Subway Fresh Forward design pilot store has proved a success with increased revenue and traffic, as well as positive reactions from customers. Development Agent for Subway stores in the North West, Deirdre Anderson commented; “The reaction from customers to the new look store has been incredibly positive. “And it’s following through in terms of increased sales and footfall into store.” The Subway ‘Fresh Forward’ design is expected to be seen in all existing Subway stores earmarked to be refurbished in the new décor style over the next few years.

Social Marketplace Social media and the interaction between business and consumer will undeniably play a major part in the future of display and signage. A London café recently introduced a ‘Selfieccino’, an opportunity for consumers to have their face printed in the foam of their favourite beverage. The opportunities that lie within this are endless with scope existing for

company logos to be printed instead, allowing social media driven consumers the ability to interact with their favourite coffee shop instantly. This allows businesses to monitor consumer habits in order to adapt them for individuals, or a more general target audience. This could also be a major influence in consumer purchasing habits. However ultimately whichever direction you decide to take your digital signage, using a trustworthy brand that understand the needs of you and your customers is paramount. “Choosing a reputable brand that is well known and offers customers an effective promotional support service is really beneficial,” says Christina. “An establishment that serves popular brands will always stand out more. By including a brand’s trade mark visuals, the customer is immediately made aware of what is served without even seeing a menu.” Christina adds; “In such a competitive sector of the market, having effective signage can be the determining factor as to where a customer chooses to make their purchase.” QB Issue 53 February 2018

S ’ T NEW A H W MRS CRIMBLES l PIPERS l INNOVATE

» The best of what’s new to the market «

Adam’s Chocolate launches new bite size pack for nutrient-rich treat on-the-go Bristol-based Adam’s Chocolate has launched a new range of two-cube pocket-sized packs for its Goji Berry & Pistachio flavour and Great Taste award-winning Mint flavour organic cold pressed chocolate. Designed to be slipped into gym bags for that pre- or postworkout bite or popped into rucksacks for an energy

boost out and about, these miniature packs are the perfect option for healthy snacking throughout the day. Harnessing the ‘Lost Crops of the Incas’, with ingredients including yacon, lucuma and maca, which are all grown at the foot of the Andes and have been consumed for their medicinal properties

Innovative Innate looking to revitalise snacking As demands on café owners to provide healthier and more sustainable products continue to rise, Innate hope to revitalise snacking by offering a nutritious alternative to crisps and other snacks… Innate Squares are a new kind of snack, which combine vegetables, coconut and almond to produce air-dried savoury snacks that are a rare and happy marriage of exquisite flavour, nutritional balance and slow-release sustaining energy. The company’s directors, Elsa Valentine and Tessa Walker, hope that throwing away the rule book and starting the creative production process from scratch has produced an innovative new snacking product, that is neither a crisp nor a biscuit, which will breathe a breath of fresh air into the category and get customers enthused about ‘healthy snacking’.

Issue 53 February 2018

for thousands of years, each cube of chocolate inside these mini packs has a gentle sweetness and a uniquely smooth and velvety fudgelike texture, making healthy snacking that much more indulgent and satisfying.

Kallø launches new Protein-Packed Lentil Cakes Kallø, the natural food brand owned by Wessanen UK, is set to launch the UK’s first lentilbased rice and corn cake to help retailers fulfil the rising consumer demand for proteinrich snacks. Gluten and wheat free, the vegetarian and vegan-friendly lentil cakes also offer a healthy and tasty option for those with specific dietary requirements. Hayley Murgett, Kallø Brand Controller at Wessanen UK, says; “Consumers are

increasingly making purchasing decisions based on health needs and are looking for snacks that have a higher nutritional value. “We’re proud of this latest addition to our healthy snack portfolio that offers the perfect solution to support consumer needs. Whereas some brands will add protein through artificial means, we’re committed to using only natural processes and ingredients to bring something fresh and new to the snack aisle.

Mrs Crimble’s unveils NEW Deeply Dippy Choc Macaroons MRS CRIMBLE’S, the pioneering gluten-free brand owned by Wessanen UK, is breaking the mould with its new Deeply Dippy Choc Macaroons which has launched into the cake fixture at Co-operative stores. Rebecca Vercoe, Mrs Crimble’s Brand Controller at Wessanen UK, says: “We are passionate about making free-from cakes that taste as good as, if not better than the mainstream alternatives which

is why we work with retailers to launch our great-tasting bakes into other in-store locations to make them more accessible for all. “We didn’t think we could make our Choc Macaroons any more indulgent, until we came up with the Deeply Dippy variety. With our normal Choc Macaroons we only covered the bottom of the cake in chocolate, whereas the Deeply Dippys are positively smothered in lovely rich chocolate.”

WHAT’S NEW

Pipers Crisps launches new Jalapeno & Dill flavour Pipers Crisps has added a new flavour to its popular, awardwinning range of premium crisps. Their new Jalapeno & Dill variety represents a unique and delicious flavour fusion, driven by the current trend towards heat and more globally influenced flavours. Like all Pipers Crisps, Jalapeno & Dill is a strong, ‘grown-up’ flavour, it is also the perfect premium snack for those seeking some extra heat in their daytime eating routine. It will be a hit in the thriving ‘food-to-go’ sector; great

alongside sandwiches, soups, pasta and salads. Pipers Crisps Jalapeno & Dill is the company’s first new product launch since 2016. Katy Hamblin, Marketing Manager says: “We never launch new flavours just for the sake of it. We first look very carefully at food and flavour trends across the world and ask ourselves if we can meet those demands with a new line that tastes great, has strong provenance and complements our existing range.

Nairn’s Oatcakes enter into lunchtime market with new Gluten Free Flatbreads

Prewett’s new gluten free Mini’s are loaded with cheesiness

Nairn’s, the UK’s favourite branded gluten free producer (Source: Mintel Free-From Report 2017), has entered into the lunchtime eating category for the first time, with the launch of Gluten Free Flatbreads. Light, crispy and made from gluten free, wholegrain oats, Nairn’s Gluten Free Flatbreads are the perfect lunchtime option. Nairn’s first entry into the lunchtime market marks an exciting development for the brand. Building on their already established and enviable reputation within the oatcake category, Nairn’s is now extending its Gluten

Prewett’s has launched ‘Mini’s’ – a gluten free and great tasting new cheese biscuit. These delicious savoury baked mini-biscuits are loaded with cheese flavour and are ideal as a lunchbox treat or ‘onthe-go’ snack. Available as five mini bags within a larger 125g large bag, Mini’s are initially being launched into Sainsbury’s with more stockists to follow later. David Wood, Business Improvement Director for Northumbrian Fine Foods, who own Prewett’s, said: “These tasty biscuits are

Free expertise to the savoury lunchtime market, which traditionally has had limited gluten free options. The new Gluten Free Flatbreads follow the same natural and wholesome philosophy that the whole Nairn’s range is known for and are suitable for those who suffer from coeliac disease, or simply choose to follow a gluten free lifestyle.

crammed full of cheese flavour and are the perfect choice for gluten free consumers looking for a delicious snack treat.”

Issue Issue53 52February January 2018

LEGAL

GDPR: IS FRESH CONSENT ON THE MENU? An area of confusion among clients is whether the GDPR (due to be implemented on 25 May 2018) will impose an obligation to seek a new stricter form of consent from their customer database in conducting direct marketing. This short article will hopefully provide some comfort that such re-consent will in most cases not be required - but also highlight that for direct marketing (promotional material you send to customers) the GDPR is not the only legal regime which will apply. Direct marketing and the GDPR Direct marketing under the GDPR is treated the same way as any other data processing you will need to show that you have a lawful basis for collecting data from customers, with consent being one such lawful basis. Obtaining valid consent under the GDPR will be far more difficult than under the current data protection regime, and the view among advisors is that it should be avoided where possible. Fortunately, restaurateurs will likely not seek to rely on consent as a basis for processing customer data for direct marketing and will instead opt for the more flexible ground of “legitimate interest”. The GDPR recognises that “legitimate interest” may be relied on for the processing of personal data for direct marketing purposes i.e. it is reasonable to assume that customers would expect you to promote your 70

Issue 53 February 2018

restaurant to them using their basic details which you have obtained from them as your customer. Specific consent from a customer is not required under this ground. However it can only be relied on to the extent that the processing is necessary for the purpose of the company’s “legitimate interest”, and it is balanced against the individual’s rights, and freedoms. You should also keep a record showing your compliance with this test. If you wanted to send restaurant vouchers or other promotional marketing by post (not email - see below), you would not need to seek specific consent from your customer (the data subject). You would however need to allow them the opportunity to opt out of receiving this material – if you would like advice on how to structure the opt-out, please contact us. Don’t forget about e-Privacy The GDPR applies to direct marketing primarily as it involves collecting and processing personal data: the contact details, browsing behaviour, and location you use to make your marketing material targeted and personalised. There is also a separate e-Privacy regime which applies to sending e-marketing materials (emails, SMS, and automated telephone marketing). The e-Privacy regime adds a layer of consent to your lawful data processing obligations under the GDPR. Under the e-Privacy regime email and SMS marketing requires opt-in consent, unless you have previously obtained an individual’s details as a customer, you are marketing related products (stick to restaurant marketing, not financial products),

and they have been given an option to opt out (so called ‘soft opt-in”). The soft opt-in can only be relied on by you as the organisation that collected the information and not third parties. There are separate rules around phone and fax direct marketing which are less relevant to the restaurant industry. The e-Privacy regime is also undergoing reform and will be replaced with a new European e-Privacy Regulation (optimistically also due to come into force on 25 May 2018, to coincide with the GDPR). Broadly speaking, the published draft e-Privacy Regulation maintains the status quo for e-marketing and therefore it is anticipated that the soft opt-in will still be available after its implementation. However, you are advised to keep an eye on any developments, as the legislation is still in draft, and so the rules may evolve further before its implementation. In summary therefore, on the implementation of the GDPR on 25 May 2018, you will likely not require your customer database to re-consent to you sending them direct marketing, but rather you will rely on legitimate interest under the GDPR, and the soft opt-in, under the e-Privacy regime. And either way you must always provide a customer with the opportunity to opt-out. This is an area of law which can be confusing, and if you have any queries concerning your data protection obligations or direct marketing – we would be very happy to take orders. For more information contact James Daglish - jdaglish@gdlaw.co.uk

ACCOUNTANCY

What are the alternatives to Buy to Let?

HMRC seems determined to make things less attractive for buy to let landlords by increasing stamp duty as well as phasing out the ability to claim your mortgage interest as an expense. The latter means that some landlords will be paying tax on income that they don’t actually receive due to mortgages. So what are the alternatives? Rent a Room Under the Rent a Room scheme, you are allowed to claim rental receipts of up to £7,500 per annum tax free for renting a furnished room in your home. You can rent out as much of your home as you like. This scheme can’t be used for homes converted into separate flats.

In addition, you can also provide services to these guests such as cleaning and laundry, possibly even providing meals. This residence has to be your main or only residence. Furnished Holiday Let (FHL) A Furnished Holiday Let is a type of rental property classification in the UK and Ireland. It provides some tax advantages as long as it meets requirements relating to availability, actual bookings and level of furnishings. Contrary to longer term lets, capital allowances can be claimed to kit out your holiday let (making it higher spec would obviously attract higher income). Other expenses that can be claimed are similar to a buy-to-let property; interest on loans, bills, letting fees, cleaning products, cleaning costs, general maintenance costs. Beware of personal use – if you use the property of half the year, only 50% will be considered commercial expenses. Earnings are classed as ‘relevant earnings’ so can be used to make pension contributions.

When you sell the property you may be able to claim Capital Gains Tax reliefs which are also not available for normal buy-to-let property owners. To top it off, council tax is not applicable if you rent the property out for more than 140 days per annum. However, business rate property tax is payable (although you may be eligible for small business rate relief on this. You may wish to consider whether these benefits outweigh the risk of not filling the property for sufficient days of the year. To qualify for the above, the property must be available to the public to let for at least 210 days. In addition, if your income exceeds the current VAT threshold which is £85,000, you will have to become VAT registered and hence charge VAT on rental incomes. This only becomes an issue with multiple properties (or indeed expensive ones).

Contact our tax department for advice of holiday lets, rent a room or buy to let properties. www.mcphersons.co.uk. Issue Issue5053December February 2018 2017

PROPERTY

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The business runs as a takeaway and delivery service in the residential location of Wibsey. The takeaway offers fast food serving pizzas, kebabs, curries, fried chicken as well as a range of starters, children’s meals, cold drinks and desserts.

www.stonesmith.co.uk

uk.businessesforsale.com

High Turnover Takeaway Castleford, West Yorkshire Price £59,750

Café/ Pizza Takeaway Dudley, West Midlands Price: £650,000

This is a great opportunity to acquire a very well presented takeaway that has been recently fitted out. The business offered freshly prepared fried/peri peri chicken, burgers and kebabs for takeaway and has garnered a great reputation amongst the local community.

This freehold café/pizza takeaway is located in the town centre of Dudley, also comprises of 2, 3 bedroom flats - currently let. Currently generates a respectable annual turnover which is derived from the sale of hot and cold beverages, Deli-style sandwiches, salad boxes, hot food, pizzas and kebabs which can be enjoyed as takeaway or eat-in.

uk.businessesforsale.com uk.businessesforsale.com

Issue 53 February 2018

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 60k

Pizza & Fast Food Takeaway Tiverton, Devon

Town Centre Location. Equipped to high standard throughout. Private Owners Accommodation. Price:£54,950 Details: www.stonesmith.co.uk

UNDER 70k

Tapas Bar & Restaurant Exeter, Devon

Sought after position, benefited from considerable investment and expenditure, seats 70 customers Price: £60,000 Details: www.stonesmith.co.uk

UNDER 50k

UNDER 100k

UNDER 60k

Indian restaurant & takeaway

Indian restaurant

Popular restaurant/bar

Grade II listed, ground floor air-conditioned restaurant with bar area seating 60.

Attractive ground floor Bar & Restaurant seating 22, further restaurant areas seating 28.

Prime trading location, ground floor restaurant seats 8, basement bar capacity of 120

Price: Leasehold £49,950

Price: Leasehold £59,950

Price: Free of tie leasehold £99,950

Details: www.stonesmith.co.uk

Kingsbridge, Devon

Totnes, Devon

Exeter, Devon

Issue 53 February 2018

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.

Burgers

ISSUE

Issue 53 February 2018

From premiumisation - thanks to the explosion of gourmet fast food and upscale dining – to the rise of the meat-free burger. We take a look at the toppings, flavours and added extras taking the fast food favourite by storm. The build-your-own burger saw its popularity grow in 2017 as did the ‘clean eating’ burger – free-from is a huge trend set to continue to impact the burger market. We speak to the key movers and shakers in the industry as we investigate what 2018 has instore for the once humble burger.

Avoiding Fire Hazards

Sauces and Seasonings

When kitting out your kitchen and restaurant, most QSR and food to go operators are looking for safety measures which are easy to operate, quick to set-up and robust to deal with the day to day demands of a busy catering or retail set up. Here are some top tips from suppliers on what to look out for when buying equipment or putting in place preventative measures to avoid fire hazards.

Palates are going global, harissa, sriracha and sweet peri-peri are marinating our burgers, chicken and even veg! A taste for the exotic is upon us and tastes for global spices are growing as we look internationally for inspiration. Of course classic BBQ and tomato are still very much on consumer’s radar as they look for tastes of the traditional, we find out how you can reinvent the classic with We take a look at the latest sauces and seasonings to hit the market and find out how operators can use exotic and home grown flavours to take their menu to the next level!

Issue 50 December 2017

Registration now open

750+ suppliers

seminars & workshops

new shows

Discover the future at the UKâ&#x20AC;&#x2122;s leading hospitality event For more than 83 years, Hotelympia has stood at the forefront of hospitality innovation and progression. In March 2018, Hotelympia returns with four brand new shows. Future proof your business by joining us at the UKâ&#x20AC;&#x2122;s largest and most celebrated event for the hospitality and foodservice industry.