QuickBite Magazine July 2017 by MVHmedia

Ice-Cream, Shakes & Frozen Desserts

Promotional Signage

From soft serve ice-cream to delicate French patisserie, frozen desserts are big news. We investigate the value of this market.

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

LOVE THY

Street Food Page 24

BURGER We speak to Adem Lacin, founder of Love Thy Burger and this months Business Profile.

WHAT’S NEW Find out what new products are available for the food service sector.

July 2017 Print Edition £3.25 - €4.50

STREET FOOD

The eclectic flavours of street food markets across the world have arrived. We speak to the British Street Food Awards 2016 “Best of the Best” winner, Baked in Brick.

LEGAL Katee Dias gives us a summary of when and how to lawfully suspend an employee.

TALKING TECHNOLOGY Read our exclusive interview with Rob Lynch, founder of customer loyalty app CityMunch. We find out how this exciting app is impacting our QSR’s.

Goats Cheese Pearls in Sunflower Oil Infused with Herbs de Provence

The perfect menu solution for salads, toasties, pizza and and many more food-to-go options

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

Publishing Director

ummer has finally arrived, welcome to the July edition of QuickBite magazine! From Greggs announcing their first ever drive-thru to Pret offering further vegetarian and vegan options across their food network, operators are continually pushing the boundaries in food-to-go. In fact, a new report from IGD has forecasted that this rewarding market will be worth a huge £21 billion by 2021. You can read more on that news on page… Speaking of news, turn to page 6 for our pick of the best industry updates in the QSR/ food-to-go world.

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

Advertising Sales

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

Production Editor

Liam Higgins Designer@mvhmedia.co.uk Lili Sipeki

Our features this month guide you through the opportunities available in street food, the ever advancing world of promotional signage and the lucrative market that is ice-cream, shakes and frozen desserts. In our Business Profile we speak to Adem Lacin owner of Love Thy Burger. Now open in two locations, Colchester and Ipswich, LTB has heralded five star reviews from its customers. Read his interview on page 36 and find out what’s next for Adem.

Features & News Writer

Turn to page 39 for Talking Tech, with news from Worldpay, Foodnfilm and Barclaycard, it is the best way to stay on the pulse of the latest tech advances.

Contributors

Boosted by the Just Eat accelerator programme last year and after welcoming an impressive 250 restaurants in London, mobile loyalty app CityMunch has recently launched in Bath. We have an exclusive interview with Rob Lynch, founder of CityMunch on page 42

lilis@mvhmedia.co.uk Susanne Wynne susannew@mvhmedia.co.uk Office: +44 (0) 333 003 0499 Katee Dias

Finance

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

And finally legal expert Katee Dias is at hand to talk you through the minefield that is employee suspension. Go to page 60 to find out your rights. 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

WE’RE AVAILABLE ON YOUR PC, TABLET AND PHONE Download the latest issue of QuickBite magazine for free from pocketmags, The App Store, Android, Amazon, Online, Playbook and Windows 8 Follow us

Front cover courtesy of Love Thy Burger

Publisher

MVH Media Ltd.

Unit 9 Wilkinson Court, Clywedog Road South, Wrexham Industrial Estate, Wrexham LL13 9AE The publishers do not accept responsibility for advertisments appearing in this magazine. The opinions expressed are not necessarily those of the editor or the publisher. 3

Issue 46 July 2017

Contents

24 News

Business Profile

Services

News Round-up

We bring you all the latest news from across the UK.

Features

Street Food

The eclectic flavours of street food markets across the world have arrived. We speak to the British Street Food Awards 2016 ‘Best of the Best’ winner, Baked in Brick.

Promotional Signage

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

Love Thy Burger

We speak to Adem Lacin, founder of Love Thy Burger and this month’s Business Profile.

What’s New Special

What’s New

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

Talking Tech

Read our exclusive interview with Rob Lynch, founder of customer loyalty app CityMunch.

Ice-Cream, Shakes and Frozen Desserts

From soft serve ice-cream to delicate French patisserie, frozen desserts are big news. We investigate the value of this market. 4

Issue 46 July 2017

Legal

Katee Dias gives us a summary of when and how to lawfully suspend an employee.

Property

Here’s your monthy round-up of the latest property market activity.

Diary Dates

Dates for your diary

Make sure you’re up to date with what events are taking place and where, in the coming months.

Contents 50

39 5 |

Issue 46 July 2017

News

Round-Up

Chipotle launches new online interactive dietary options page dietary tool Chipotle Mexican Grill which has six restaurants across London, including Soho, Baker Street, Islington and The City, has launched an online dietary options page that shows which ingredients are right for individual needs, so that customers can build a specifically customised meal. The typical Chipotle service format allows more than

60,000 possible ingredient combinations,

so the new online tool will help customers find the right combination for their personal dietary needs, focusing on six diets: gluten free, high protein, vegetarian, vegan, paleo and dairy free. The tool will highlight which ingredient combinations are best and which to avoid. There are even suggested meal options, in case you can’t quite make your mind up. James Dannatt, marketing manager, Chipotle in Europe, comments: ‘The new online tool makes it much easier to customise your meal with fresh ingredients from our everyday menu so you can stay on track with your goals and personal health plan.’ For years Chipotle has been providing fresh, Responsibly Raised ingredients grown and raised with respect for farmers, animals and the environment, and now it’s making smart eating choices much easier for customers, too.

£13 billion spent on dining out for breakfast making it the fastest growing eating out trend Britons spend on average £13 billion a year dining out for breakfast, and with current growth at just under 1% it’s making headlines as the fastest growing eating out day-part in the total eating out Market, according to data from Kara foodservice.

sporadically choosing to avoid gluten as a lifestyle choice. They also found that egg consumption is up by 18% whether scrambled, boiled or poached, helped along by the brunch trend adopted by many diners.

Millennials are a key consumer at breakfast and brunch, with 40% of millennials

Another popular trend is American cuisine which is still dominating the UK, in

Issue 46 July 2017

particular sweet pancakes; their popularity is up 32% from 2015. However with 65% of food-to-go menus now offering breakfast it’s important not to forget the classics, with bacon and sausage baps still flourishing, up 2.1% this year; a wellestablished trend that isn’t slowing down any time soon.

Barclaycard to offer food to go customers the chance to charge purchases to their mobile phones The grab and go market is set to change as Barclaycard announces plans to trial a smartphone app that will allow customers to scan and buy products through the camera on their mobile phone. Barclaycard have announced that a high street retailer is to pilot it in the next year.

Barclaycard, which has been at the forefront of payments innovation since it introduced the UK’s first credit card in 1966, has developed the concept in a bid to make purchasing and paying quicker and easier for both consumers and merchants. Users download the Grab+Go app, create an account and pre-load their payment details, and then use their smartphone camera to scan the barcode on items as they go. When finished, they click ‘I’m done’ and walk out; payment is taken seamlessly and invisibly in the background and the receipt is stored in the app. The technology has been designed to allow consumers and merchants to take advantage of invisible payments – the practice of removing the payment process from a purchase journey. Commonplace within many mobile apps but not on the high street, it removes the need to enter card details, a PIN, or even swipe or tap for every transaction. As well as saving shoppers time by removing the need to queue, Grab+Go offers merchants a brand new, additional way of serving their customers and to meet their demand for quicker, easier and more convenient ways of buying goods. The concept is currently being trialled by Barclays and Barclaycard colleagues in the staff restaurant in London with Northampton, Teesside and Wilmington in the US to follow shortly – ahead of a planned public roll out.

Usman Sheikh, Director of Design & Experimentation at Barclaycard, said “One of the key customer frustrations with shopping is the time spent queuing to pay for items they want to buy – especially when they are in a hurry. Using the latest technology, we’ve developed Grab+Go to streamline the shopping experience by removing the need to physically check out every time you want to buy something. He continued “The way in which people shop and pay has evolved significantly over the past decade, and as the use of mobile and wearable payments grows, we are constantly looking at how we can use technology to make our customers’ lives easier. “An important part of this trial will be getting feedback from colleagues, as well as the operators in the staff restaurants, to further develop the product and proposal. Once the final version is complete, it will be available to our clients to help revolutionise payments in their own businesses.” he concluded.

Delivery Hero IPO set to make over 800,000 as it seeks to fend off competitors such as Uber and Amazon.

in recent years globally, following GrubHub, Just Eat and Takeaway.com. The three companies have all seen their shares soar since listing. Almost 19 million of the shares to be offered to investors at €22-25.50 each will be from a capital increase, Delivery Hero said today. 15 million shares will come from existing shareholders, including German e-commerce investor Rocket Internet. The listing will provide a much-needed boost to struggling Rocket Internet, which holds a 35% stake in Delivery Hero, making it the biggest holding in its portfolio. An additional 5.1 million shares indirectly held by Rocket could be placed in an overallotment, Delivery Hero said. The shares are expected to start trading on the Frankfurt Stock Exchange on June 30. Founded in Berlin in 2011, Delivery Hero has grown rapidly and now employs over 6,000 people. It provides a digital platform to order meals from more than 150,000 restaurants in 40 countries in Europe, the Middle East, Latin America and Asia.

Online food takeaway firm Delivery Hero said it would sell up to 39 million shares in its initial public offering (IPO), raising around €927m, as it seeks to fend off new competitors such as Uber and Amazon. Delivery Hero will become the fourth major online food delivery firm to go public 7 |

Issue 46 July 2017

// NEWS Round-Up //

The ‘Grab+Go’ app is set to streamline the way consumers buy low-value goods, enabling single –click purchasing, thus removing the need to physically queue at tills. This ‘pocket checkout’ system allows shoppers to scan and pay for goods using their smartphone. In addition to saving shoppers’ time, Grab+Go offers merchants a new way to serve their customers, and presents an opportunity to meet their demand for quicker, easier and more convenient ways to buy goods.

News

Round-Up SOHO Coffee Co. celebrates opening of 39th store SOHO Coffee Co. has opened its fourth store in London, at the O2 Centre on Finchley Road. The store, which follows just four weeks after the outlet on Baker Street, is the second opening in London this year, and the fourth store in the Capital. It is also the first London store to carry the SOHO Kids Range, with perfectly-sized sandwiches, fruit & veggie pots and the famous SOHO gingerbread figures. Penny Manuel, Managing Director, SOHO Coffee Co. comments “Openings in London are a recent undertaking for the brand, but ones which are outperforming expectations and targets. We’re delighted with the positive responses from our customers to the design of the stores, our signature foodled coffee offering, and our in-store teams who are

working hard to create the right atmosphere.”

Just Eat backed CityMunch launches in Bath CityMunch, a London-based startup backed by Just Eat, has extended its reach to the city of Bath. The mobile app aims to repeat the success it has had in London and Bristol, becoming a favourite for foodies wanting to explore their local restaurant scene without breaking the bank. Through the app, diners can get exclusive discount vouchers straight to their phone at the tap of a button.

CityMunch was selected by Just Eat as one of five promising start ups to join their accelerator programme last year, receiving a £20,000 investment in return for 5% equity and the full backing of the JustEat team. They were chosen alongside other startups Fanceat, Go Kart, Nutrifix and Share Dining. Stuart Mainwaring, head of Just Eat, commented at the time; “The five start-ups we’ve chosen demonstrated the exceptional creativity, innovation and growth potential What makes this possible is the real- to stand out from a really strong crowd.” time nature of CityMunch’s offers. No eatery is as full as they’d like to be all the Rob Lynch, CEO and Founder of time. CityMunch allows restaurateurs to CityMunch, shares his excitement at the publish offers for times that suit them, potential of CityMunch to take off in Bath. keeping kitchens humming and reducing “The food scene here is something we can food waste. really support. In an industry where national chains still dominate, we’re putting cutting Having won London Food Tech Week’s edge tech in the hands of local independents pitching competition in October last year, and giving foodies the chance to try new CityMunch soon expanded from London places out without worrying about their to Bristol, where it partners with local wallets.” favourites such as Bagel Boy, Thali Cafe and Pizzarova. 8

Issue 46 July 2017

The artisan coffee brand continues to eye expansion across London in 2017, with fitting already underway in yet-tobe-revealed new locations for the ownermanaged chain. SOHO has eleven outlets opening this year, of which O2 Centre is the fourth.

SKYMARK CELEBRATES 30 YEARS OF SUCCESS AND INNOVATION Leading UK packaging manufacturer, Skymark, is celebrating 30 years of supply to the flexible packaging market. Since being founded in 1987, the company has gone from strength to strength and now exports products to over 20 countries.

John Turner, managing director of Skymark, said: “Since 1987, we have not wavered from our core values, ensuring quality through innovation and tireless attention to detail. As we celebrate our 30th anniversary, we look back at the challenges, achievements, people, products, innovations and operational

“The flexible print & packaging industry has progressed during that time in all areas including packaging, quality, sustainability and service to brands, retailers and the end consumer. At Skymark, we have embraced every change and shift in the industry by listening to and working with our customers to ensure their goals and aspirations are met; offering innovations and ideas and part of our Partnership Development Projects & Continuous Improvement Partnership Programs.” Skymark has always recognised its core strength, the staff that work there; their commitment, loyalty and flexibility has formed the backbone of the company over the years. Mr Turner continued: “As we celebrate our 30 year milestone, we are proud of the achievements we’ve made and we look forward to the next 30 years of accomplishments. We’ve seen many changes over the years but one thing remains the same – the value and reputation of Skymark is as solid as the products we manufacture.”

// NEWS Round-Up //

Skymark has grown to be one of the UK’s largest independent flexible packaging companies, producing and supplying through its integrated process capability a wide range of flexible packaging solutions for the food, hygiene, personal care and medical packaging markets. The company’s capabilities include cast & blown film co-extrusion for P.E. and cast polypropylene, flexographic printing, solvent and solventless lamination, slitting, bag conversion and recycling. Skymark’s print facilities offer gravure-standard flexographic printing up to 10 colours.

developments and look forward to continuing our ethos in the years to come.

News

Round-Up The survey, which was conducted across a nationally representative panel of over 1,500 consumers, also revealed that half of us start at least one healthy eating plan each year – lasting three and a half weeks on average. A third of consumers also worry about ordering a menu item as they can’t trust what is in it. With 45% of consumers believing a ‘healthy eating plan’ gets in the way of their social life, accommodating for this new group with total menu transparency of nutritional information presents a great opportunity for operators to boost loyalty and drive sales.

Deliveroo partners with Pride in London Deliveroo, the growing on-demand

delivery service, has today been announced as the official catering partner of Pride in London for summer 2017. Fuelling revellers with delicious dishes throughout the weekend of festivities, Deliveroo restaurant partners Bubbledogs and MEATliquor will be setting up in Trafalgar Square on Saturday 8th of July. The two restaurant partners will be creating special one-off dishes inspired by the atmosphere and energy of Pride in London – to be revealed nearer the time.

As key partners and supporters of Pride in London, Deliveroo will be taking part in the weekend parade, with riders and HQ staff alike flying the flag for equality. Polly Shute, Pride in London’s Development & Partnerships Director commented “We’re delighted to have the support of Deliveroo for this year’s Pride in London and salute their commitment to the equality cause. We’re looking forward to seeing them in action in the parade on 8th July.”

Two thirds of consumers want nutritional information on their menu

Deliveroo will also be keeping the hundreds of backstage volunteers and workers fed and watered, all of whom are crucial to the celebrations running A survey from Fourth, the leading smoothly throughout the duration of Pride software partner to the hospitality in London. industry which provides a recipe and menu Dan Warne from Deliveroo commented engineering solution, has found that two thirds of consumers (67%) want to know “Pride is such a fantastic the nutritional information of every dish on the menu when they eat out. event to be part of and

really sums up the spirit and energy of Londoners

Following the introduction of allergen legislation in November 2014 stating that restaurants had to list the presence of the We’re a London start-up ourselves and 14 main allergens, the demand for further we always look forward to the parade as an total menu transparency of nutritional annual event, so we’re thrilled to have the information has been driven by a wider consumer trend of healthy eating. opportunity to get involved.” 10

Issue 46 July 2017

Commenting on the statistics, Catherine Marshall, from Fourth said: “As a nation we’re becoming increasingly devoted to following a healthy eating plan, which has created a new consumer group of healthy eaters who chop and change their eating requirements. “Catering for this fickle group can be challenging, as they constantly switch between a range of lifestyle choices, so it is imperative that menus offer full transparency of accurate nutritional and allergen information, which can be tricky across large estates. “Displaying nutrition and allergen information that consumers can trust is a huge opportunity to drive both customer visits and satisfaction; this group of people are disproportionately influential when choosing where to eat out with their friends. “To overcome this, we’re increasingly seeing savvy operators streamline processes with our recipe and menu engineering solution which allows them to instantly update nutritional information on their website, app, digital signage, tills and much more, whenever they make a menu change.”

Next generation has big appetite for food-to-go according to research by NPD Post-millennials

are extremely engaged with the food-to-go market, according to the latest report from IGD into this highly influential generation. Not only are 18-25-year-olds shopping more for food-to-go than older shoppers, but they are particularly interested in ranges that meet specialist dietary requirements. IGD’s research on postmillennials, which refers to 18-25-year-olds born between 1992 and 1999, found that 30% of them completed a food-to-go mission on their last shopping trip, compared to 13% of over26s. The research also found: • W h e n shopping in convenience stores, post-millennials were twice as likely to buy food-to-go compared to their older counterparts (48% vs 24% over 26-year-olds) • One-third (32%) bought food-to-go at supermarkets and hypermarkets, compared to 9% of over-26-yearolds • Almost a quarter (23%) shopped for foodto-go at a food discounter vs 7% of over-26s The research also shows postmillennials are more interested in expanded ranges of food-to-go than those over 26. Half (49%) wanted to see an increase in vegetarian ranges, compared to 32% of over-26-year-olds, while 41% were seeking more vegan food-to-go options (22% over26-year-olds). Dairy and gluten free ranges were also something post-millennials wanted to see more of (39% and 35% respectively), while these were only of interest to 24% and 22% of over-26-year-olds. Rhian Thomas, Shopper Insight Manager at IGD, said: “We’re forecasting food-to-go to be worth over £21 billion by 2021, so there is a great opportunity

for retailers and manufacturers looking to take a bigger bite of this market to really think about how they are appealing to this new generation of shoppers. “To capture the post-millennial pound, retailers must think about the way they merchandise products. This is especially true in convenience stores, as we’ve seen that almost one in five (17%) of 18-25s see this as the best place to visit when purchasing food-to-go. Being clever about product placement can really benefit food-to-go sales in convenience stores. “Manufacturers should continue to innovate to take advantage of this opportunity. Providing products to appeal to all food-to-go occasions, from breakfast to snacking, is a sure way to succeed.” Post-millennials also show a preference for food-to-go specialists, with a quarter (25%) saying they were their favourite places to buy food-to-go products, while 24% cited quick service restaurants (QSRs). These outlets were mentioned just ahead of larger stores (21%) illustrating the opportunity across many UK shopping channels. Rhian Thomas continues: “We’re already seeing that foodto-go specialists and QSRs are appealing to younger shoppers by focusing on expanded ranges, health, quality and convenience, but there’s an opportunity to continue developing these areas. Post-millennials are the shoppers of the future, so creating food-to-go ranges that appeal to them could be a route to significant success. Retailers and manufacturers should therefore work together to meet the dynamic needs of this new generation of shopper.”

News

Round-Up

Vital food sale opportunities may be missed as coffee shop food menus fall short of the mark According to a UCC Coffee UK & Ireland insight report coffee shop operators may be missing vital food sales opportunities and with over two thirds of consumers buying coffee shop food regularly, it’s never been more important for operators to up their food menu game. Fierce competition between operators has raised the bar when it comes to offering the best quality coffee. Gareth Davies, head of coffee excellence, UCC Coffee UK & Ireland comments, “The way your customers choose a snack or a dessert comes down to the taste –

the decision is based on the experience they are craving when they reach the counter

or at the end of a meal and how it’s going to make them feel. Operators need to ensure this craving is met in the context of coffee by understanding the basics of drink types for example a flat white versus black filter, and roast profile from light to dark.” The report also found that one quarter of consumers eat and drink on coffee shop premises and that consumers are willing to pay more for quality food. With 74% of consumers now ordering food with their coffee they generally opt for cakes or pastries, with the top foods purchased being; cake, sandwiches and finally pastries. However the report also found that one in three regularly buy healthy food with their coffee. They pointed out that a lack of healthy options mean operators may miss sales opportunities with salads being the number one requested healthy option. It seems indulgence is on the decline.

McDonalds have ended their 41 year partnership with the Olympics The fast food giant has pulled out of its contract three years early ending a partnership spanning 41 years. In a statement released today, McDonalds commented “McDonald’s and the IOC have mutually agreed to end our worldwide TOP Partnership (The Olympic Partner Programme). As part of our global growth plan, we are reconsidering all aspects of our business and have made this decision in cooperation with the IOC to focus on different priorities,” “We have been proud to support the Olympic Movement, and we thank our customers and staff, the spectators, athletes and officials, as well as the IOC and local Olympics Games organizing committees, for all of their support over the years.” Timmo Lumme, managing director of IOC Television and Marketing Services, said in a statement. "In today's rapidly evolving business landscape, we understand that McDonald's is looking to focus on different business priorities," “While it is unusual for an Olympic sponsor to leave early, sponsors change regularly within the IOC's top programme. The most recent addition was China's Alibaba Group Holding Ltd, which signed a deal in January for a partnership through 2028.” Silvia Lagnado, Global Chief Marketing Officer, McDonald’s Corp commented “While our worldwide TOP Partnership will end effective immediately, we will continue to be a domestic sponsor of the

Issue 46 July 2017

Olympic Winter Games PyeongChang 2018 with marketing rights in the Republic of Korea only, delivering restaurants in the Olympic Park and the Olympic Village. Financial terms of the separation were not disclosed.

News

Round-Up

Pret A Manger introduces veggie and vegan fridges in more stores Popular high street brand Pret A Manger will be launching more veggie fridges in stores 'up and down the country'. This follows the huge success of their two veggie Pret stores, the most recent of which opened in London earlier this year. Two years ago the brand polled 10,000 customers to find out what they wanted to see in regards to meat free foods. Fridges narrowly won the vote with 52% but Pret took on the challenge to open a Veggie Pret pop up instead. Speaking at the time of the first veggie Pret opening, CEO, Clive Schlee commented "Clearly, the move towards a plant-based diet is gathering momentum, especially among millennials. Many [vegetarians and vegans] have been advocating eating less meat for years and have been thrilled to see a major UK business take up the cause." On the latest news Schlee wrote on his blog, “We’ve opened two permanent Veggie Pret shops in London and taken our ‘Not Just For Veggies’ menu and campaign to Pret shops across the UK, US, Hong Kong and France. We’ve learned that vegetarian food has to be delicious to win over meateaters. Our chefs have focused on creating new recipes that are full of flavour, colour and texture.” "It seems to be working – quite surprisingly, over half of the customers in our Veggie Pret shops are meat-eaters; and new ranges such as our Veggie Boxes, packed with ingredients like turmeric cauliflower and sweet potato falafels, are out-selling meaty options. "Our chefs have expanded Pret’s veggie and vegan offering to such an extent that 14

Issue 46 July 2017

we can now honor the outcome of the original vote: we will be installing veggieonly fridges in shops up and down the country for one month. If you like them, we’ll keep them in place for the summer." However, Schlee will be monitoring the brands success in this bold step and wonders how the new fridges will be received by their meat eating customers, he added "This approach does carry some risk and we are treading carefully. I’m curious if our veggie menu will appeal more or less to customers when highlighted in a single fridge. "We could hold all the focus groups we like but there’s really only one way to find out…

let the next veggie trial begin!"

Rollover launches new all day breakfast sausage baguette in partnership with Wall’s The UK’s largest hotdog company Rollover Hotdogs has released a brand new product to penetrate the breakfast grab and go market. Currently 1 in 4 UK consumers have breakfast on the go and to help capture this audience, Rollover has just launched a new breakfast sausage baguette. Their new product is a new and improved Lincolnshire sausage in a crispy baguette. Sales and Marketing Director Tony Owen explains “The launch of the new Wall’s Breakfast Sausage Baguette compliments Rollover’s current offering in the Hot Food To Go category. As the UK’s number one Hot Dog brand we wanted to help our customers take advantage of the current ‘breakfast on the go’ trend and believe we have come up with the perfect solution!” “This partnership is particularly exciting as Wall’s was recently voted a top British brand with over 97% UK brand awareness and a rich history in breakfast.”

Food to go revolutionised as Greggs opens its first drive-thru Due to popular demand popular bakery Greggs has opened its very first drive-thru concept in Salford, Greater Manchester. This new grab and go option is a bold step for the bakery who have listened to their customers in bringing this possibility to those wanting food on the go while traveling. Rumours of a drive-thru option have been circulating since 2009, Roger Whiteside, Chief Executive for Greggs, said:

“When it comes to food on-the- go, our customers tell us that

convenience is key.

Greencore Group revenues jump by 46.1%

// NEWS Round-Up //

We’ve been working hard to take Greggs to where our customers need and want us to be including office parks, industrial estates, retail parks and travel hubs,” “A drive thru offers the ultimate convenience and seemed the logical next step for us to take. This is a first for Greggs and we are excited to trial the concept in Irlam, Manchester. This first and currently only Greggs drivethru is a further boost to the brand who last month announced 7% profit on 2016 due to in part the expansion of their healthy eating range, which included wraps and salad all under 400 calories. The range tapped into the more health conscious consumer who still wanted to enjoy the convenience of Greggs products. This new drive-thru is only set to build on this. The concept comes after the launch of a Greggs delivery service which is being trialled across the country. There are currently no immediate plans to open any more drive-thru options.

million. Other financial highlights showed that the groups operating profit was up 27.1% to £55.3 million, while pre-tax profit rose by 29 per cent to £34.6 million. Commenting on the results, Patrick Coveney, Chief Executive Officer, said: “This has been a transformational period for Greencore following the acquisition and integration of Peacock Foods in the US. Against a backdrop of considerable change across the Group, we are pleased to be reporting strong revenue and profit growth for the first half of the year. " It also showed a continued strong growth in Food to Go in the UK driven by its ‘sole supply’ customer partnership model, with revenue up 19.7% on a pro forma basis in the period.

Conveney said, "In the UK, we have delivered significant expansion and investment following recent new long-term business wins, as our Food to Go business continues to grow rapidly." The Dublin headquartered group said that the addition of Peacock Foods has Greencore Group plc saw revenues transformed its market and channel jump by 46.1% to £1,010.3 million since it position in the US and has given it a growth announced its Peacock Foods Acquisition. platform of real scale. The convenience food group completed the acquisition of Peacock Foods at the "The enhanced capabilities, product end of December 2016, 'transforming' the offerings, and customer relationships that Group’s US business. have been added to the Group in a short space of time, combined with the strength The results for the 26 weeks ended 31 of our underlying business, mean that we March 2017 also delivered an earnings are confident of making further progress in (EBITDA) increase of 31.2% to £79.1 FY17 and beyond.” Conveney added. 15 |

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News

Round-Up

Casual dining operators broaden horizons beyond London for their new sites According to new research from The NPD Group, Britain’s casual dining revolution shows no sign of slowing down. Citing figures from Britain’s eating-out foodservice market they say casual dining sales for year-end March 2017 increased nearly 6% to £5.3 billion while visits over the year grew by 4.7% to nudge 520 million – an improvement of some 24 million over the previous year. But casual dining has a disproportionate penetration in London (nearly 8% of total OOH traffic) compared to the rest of Britain (4% of OOH traffic). Now, there are signs of a big change as operators struggle to expand in London’s crowded restaurant market and seek fresh growth from other British cities and towns. The bulk of the 4.7% visit increase that casual dining achieved YE March 2017 came from outside London. The capital stood still managing a tiny 0.2% visit change. The regions recording the most success for casual dining are Scotland, West Midlands, Yorkshire/Humber and Wales – all enjoying double-digit growth. Cyril Lavenant, Foodservice Director UK at the NPD Group, said: “Everybody has noticed the explosion in casual dining brands on British high streets over recent years. But London is very competitive and restaurant sites are expensive - it’s beginning to look like a saturated market. It’s no surprise the past 12 months have been flat for London and this is likely to be the picture in coming years. It’s clear the first chapter of rampant growth mainly in the capital has finished and chapter two is underway in new locations. Casual dining operators know there’s significant demand nationwide for this alternative to traditional fast food.” If casual dining brands can use growth in Britain’s regions to replicate past success they will do exceptionally well. Casual dining sales and visits have raced ahead over the past eight years and there are now an estimated 4,800 casual dining outlets in Britain*. Sales are up nearly 50% since YE March 2009 while visits are up 36% over the same period. That means casual dining restaurants are pulling in 137 million extra visitors each 16

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year compared to 2009. In contrast, again since YE March 2009, the full-service eating-out market (including local Indian, Thai, Chinese and many other types of restaurant) saw sales rise less than 5% and visits decline by around 4%. This blend of variety and quality coupled with a modern approach to eating out hits the spot with Millennials – those in the 18 to 34 age group. Millennials accounted for 37% of visits to Britain’s casual dining venues in YE March 2017, much higher than the 29% of visits they represent in the foodservice industry as a whole. Casual dining operators also understand the power of promotions with 38% of visits involving a meal deal of some kind, higher than the 26% that applies in the foodservice industry generally. However, this may mean that casual dining operators are over reliant on promotions, and that it could prove difficult for them to reduce the importance of this sales tactic if they ever needed to adjust their business strategy in response to strong food-price inflation. Cyril Lavenant added: “Casual dining businesses will never give up on London because

the capital is very much the heart of Britain’s eating-out industry.

However, any further growth in London will be challenging. In contrast, the push to the regions will deliver the new growth. There are more than 40 casual dining brands in Britain, but some have only a few outlets and these are often in London. If all the brands expanded successfully beyond the capital, casual dining could represent a much higher proportion of the British foodservice industry. Casual dining represents 4.6% of Britain’s foodservice market against the 52% held by QSR outlets. That huge difference points to the scope for the continued growth of casual dining.”

MEATliquor gets ready to close doors on world’s longest running pop-up as plans to expand continue MEATliquor is preparing to close the doors on its original W1 site and begin the next chapter with plans to continue expanding in the UK. MEATliquor W1 is widely considered

the catalyst for London’s ‘gourmet fast food revolution’.

It was started with just a two-year lease but five and a half years on, it’s only now popping down as the building is being demolished to make way for a luxury hotel in its place. With the closing date still unconfirmed W1 will remain open on a month-by-month basis. Scott Collins, MEATliquor Co-founder and M.D. says: “We are shutting the doors of W1 as a heart-breaking necessity. We continue to invest in the steady growth and expansion of MEATliquor in the UK.

Having originally taken over that site from a failed Italian restaurant in an area with no footfall and very little trade, we are so proud to have grown W1 into a site that has been the bedrock of the MEATliquor business.” The iconic look and feel that MEATliquor is now synonymous with, was born out of a financial necessity at W1, with exposed cabling, poor lighting and graffit, offering cost effective interior design options. Subsequently forming the DNA of the MEATliquor brand, this unique design has evolved but continues to be incorporated across all 12 sites – including recently launched MEATliquor Queensway and the upcoming Kings Cross site due to open this August. As part of the business’ steady growth, MEATliquor now employs over 300 members of staff and has a policy of promoting within. Over two thirds of the Assistant Managers and General Managers have worked their way up from positions working on the restaurant floor or behind the bar.

Mounting worries over rising costs have depressed confidence levels among the leaders of Britain’s eating and drinking out market, according to latest CGA Peach research. The new quarterly CGA Confidence Survey shows that the recovery in sector optimism seen at the start of this year, following the shock of last year’s Brexit vote, has stalled. Of the 170 senior executives from across the pub, restaurant, bar and café market responding to the survey last month, two thirds (66%) said they were positive about prospects for their own businesses in the coming 12 months, with just 43% optimistic about the market as a whole. Both figures are down from the last survey carried out in February when the respective numbers were 68% and 47%, but come on the back of new cost pressures for companies, principally from business rates and the cost of goods due to the falling pound. “At the start of the year, the market had looked like it was recovering some confidence after it hit rock bottom after the Brexit referendum this time last year. The vast majority of senior executives had voted to remain,” observed CGA Peach’s vice president Peter Martin, “But that now looks to be on hold.” The main concerns for bosses are business rates and food costs, cited by 79% and 78% respectively, followed by decreased staff availability, rental and

// NEWS Round-Up //

Out-of-home food and drink market hit by stalling business confidence property cost and increased staff costs. “The number of business leaders concerned about rising food prices has increased 11 percentage points since the start of 2017 and reflects the fact that foodservice inflation is running at 5.8%, according to latest figures from the CGA Prestige Foodservice Price Index,” added Martin. As a result, 49% of those surveyed said they had already implemented price increases on certain food menu items, with 35% saying they had upped prices for consumers across their menus. A similar number had also upped drinks prices. “Although to date, the public has generally continued to go out to eat and drink as normal, not surprisingly, 57% of senior executives are now worried about consumer confidence over the next six months,” said Martin. “Only 8% of operators expect the public to go out more frequently in the next six months, with 31% expecting an increase in spending – although this is down from 41% in February. “To put this current nervousness into perspective, at the start of 2016 83% of senior executives were optimistic about their own business’s prospects for the coming year, with three quarters (74%) positive about the market.

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News

Round-Up

Tea drives revenue at breakfast More than 18% of breakfast

visits involve tea according to the Tetley Tea Report 2017. This opportunity is driven by consumer’s increasingly busy lifestyles and catering to these purchases is essential for operators looking to capitalize on the growing on the go market. Surprisingly coffee is on the decline, as purchases with breakfast are down by 4%. In fact coffee is declining over numerous parts of the day as consumers reach for tea instead. Tea with a snack is also on the rise as 1 ion 12 snacking occasions involve tea. Currently some of the biggest growth this sector has seen is over the weekend as consumers increasingly reach for a cup of tea in their downtime. 12% growth has been measured in this sector, compared to a 2% growth in coffee drinking. Tea offers operators the opportunity to drive sales across 48 hours and a wide range of day parts. At the weekend consumers have more time to enjoy an indulgent beverage and are willing to spend more money.

QSRs outperform predictions as industry sees growth of 3%

Addo partners with Central Foods to bring more savoury pastry choice to the hospitality sector Addo Food Group, one of the UK’s largest producers of savoury pastry products is expanding into the foodservice channel. Teaming up with Central Foods it has created its first range of products for the foodservice industry that will work perfectly for distribution within the catering industry. Jon Rose, Foodservice Commercial Controller for Addo Food Group, said: “We are really excited about moving into foodservice. This is a growing sector with more outlets than ever before looking for top quality products to serve and we believe we have a very strong offering. Our expertise in creating a huge range of branded and own label savoury pastry products means that our customers will know they are working with a business that can consistently supply a wide-range of high-quality products. “As we are a new player to the channel our relationship with Central Foods has been invaluable in helping us identify new ways to make our products available. We are looking forward to exploring the opportunities in this area and are already speaking to a number of hospitality businesses about the products we can create for them.”

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As part of its venture into foodservice, Addo Food Group is also developing glutenfree products in response to the demand from caterers for more free-from options. Central Foods supplies to foodservice caterers across the industry, including pubs, hotels, restaurants, staff canteens, schools, hospitals, coffee shops, football grounds and universities. Offering a one-stop shop to the foodservice sector, they source products from around the world and the UK, supplying more than 400 different lines, ranging from meat, bakery items and canapés through to buffet products, desserts and puddings. Gordon Lauder, managing director of Central Foods, said: “We are delighted to have been awarded this contract from Addo Food Group – the UK’s leader in savoury foods production and manufacture. “As a company, Central Foods is well-known for the buffet party foods we supply and distribute to foodservice operators across the UK, and this contract will help us with our continued growth in this area as we look to strengthen the range of both savoury and sweet buffet products we offer.”

According to Q1 2017 results from The NPD Group both quick service restaurants and full service restaurants outperformed the total market in traffic growth with growth of 3% and 2% respectively. The foodservice industry performed well, proving its resilience both in major chains (+1%) and small chains/ independents (+2%). Total spend is up 4% and visits are +1%. However, the U.K. foodservice market is seeing declines in traffic amongst parties with kids (-3%), as going out for a family meal becomes less affordable due to a slowdown in disposable income growth. Rising prices have not impacted adultonly parties (+3%). Morning meal continues to be the strongest performing daypart across all sectors (+7%), followed by lunch (+4%). They found that dinner traffic is static as fewer consumers eat out in the evening.

Five ways UK food-to-go is changing Specialists are pushing new boundaries

Retailers are updating and enhancing their offers At the same time, we’re seeing upgrades to ranges at leading retailers. Sainsbury’s has expanded its food-to-go offer, adding more healthier lines and incorporating more global influences. Particular highlights of the new range include the addition of Asian buns, alongside gluten-free sandwiches and new vegetarian and vegan options. Asda, too, has been adding new lines, also with more healthy, and more globally influenced products, being key elements of the 40+ new lines introduced last month, not least as a wider range of salads was introduced. Breakfast and snacking options have also been extended.

More retailers are embracing specialist mind-sets As specialists drive much of the innovation in the sector, it’s no surprise that we’re seeing retailers seek to adopt more specialist skill sets - the only surprise is that we are not yet seeing more movement

More snacking options are being introduced Another trend, allied to increasingly flexible consumption patterns, is the increasing availability of savoury snack options on the shelves of food-to-go specialists and retailers. Some of this has been driven by the growth of tapas style eating and grazing, and it links nicely to the wider “little and often” trend that we are seeing. We're also seeing operators as varied as Coco di Mama and M&S use this to demonstrate the credentials of their food-to-go ranges as picnic options.

The focus on breakfast continues to grow A key feature of the landscape in the first few months of 2017 has been the increasing focus on breakfast. Leading players such as Greggs, Costa and Starbucks have all upped their focus here, largely through additional hot options being introduced to the menu, but also through an enhanced coffee range at Greggs and, in the case of Costa, a valuefighting offer of a bacon roll for £1 for those shoppers buying coffee. Interestingly, our latest shopper research is showing more frequent purchase of breakfast on-the-go, with the average food-to-go shopper now buying breakfast an average of 0.8 times per week.

// NEWS Round-Up //

We continue to be impressed at the rate at which specialists’ ranges are developing. Whether it be in the enhanced veggie ranges appearing across the Pret store network, the growth in gluten and dairyfree ranges across the food-togo sector, or in the growth of superfood influenced products, such as turmeric latte or acai berry bowls and yogurts at the likes of Pod and Cojean, we’re seeing a rapid pace of new product development designed to ensure specialists remain on top of their game.

in this space in the UK. While we are seeing strengthening activity from a range of retailers, including M&S, as it opens dedicated food-togo outlets, we continue to look to Ireland as a lead market in this space.

News

Nibs

Consumers increasingly favouring mobile loyalty programs The 2017 Mobile Consumer Report from Vibes highlights a link between digital loyalty programs and consumer loyalty. Research shows that

70%

of consumers would have a more positive opinion of a brand if it allowed them to save a loyalty card in their smartphone. Over one-third of people are said to store information from brands in a mobile wallet such as Apple Wallet and Android Pay.

83%

of smartphone users also say that receiving surprise rewards, exclusive content and special birthday or anniversary messaging would have a positive impact on their brand loyalty overall.

Greggs has launched its summer 2017 menu Following on from recent reports that their ‘Balanced Choice’ range has resulted in an extra 7% profit on last year, the bakery has added further lines to its popular menu to include cold press juices, pasta, salads and wraps. The baker looks set to profit once more from recent consumer demand for healthier options, as the range will run alongside their existing Balanced Choice range. It will also be available at their first ever drivethru restaurant in Stockport, Manchester, a brand new concept for the food to go specialist. As the bakery chain continues its healthy eating kick, its new range has between 98 and 108 calories each and costs £1.75 and is designed to appeal to fans of the raw food trend. The new menu includes a coconut, lime and chilli chicken salad, as well as a new cheese, tomato and basil pasta salad. 20

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NEWS NIBS

Chipotle has gained Gluten free accreditation from Coeliac UK for all of its sites in London Chipotle has worked closely with Coeliac UK, the national charity for people living without gluten, for a number of months during the accreditation process, which included a series of audits and staff training on the preparation and serving of gluten-free food.

Grab and go fans rejoice as popular chain Leon opens its doors in Manchester Piccadilly Naturally Fast Food chain LEON opens a second restaurant in Manchester, outside Piccadilly Station, two months after it opened in the intu Trafford Centre

// NEWS Nibs //

Currently their food menu contains only one item containing gluten, their tortillas, customers can easily omit this item to enjoy a gluten free meal. James Dannatt, marketing manager, Chipotle in Europe, comments: ‘We are delighted to achieve gluten free accreditation from Coeliac UK. We saw an opportunity to work with the charity to help us put measures in place to make Chipotle in London a safe place for those with coeliac disease to enjoy our food. We

now have a golden stamp of approval.’ According to Coeliac UK, one in 100 people in the UK has coeliac disease, although only 24% of these are currently diagnosed, and once diagnosed the only treatment for the condition is following a gluten-free diet for life. Sarah Sleet, chief executive of Coeliac UK said: ‘We know eating out safely is a top concern for people with coeliac disease. We are working with the hospitality industry to help them deliver good quality menu choices for people with coeliac disease and we are delighted Chipotle is recognizing the importance of catering for this market by gaining accreditation from Coeliac UK.’

This restaurant will be one of the few LEONs to have a ‘grab and go’ fridge, stocked with LEON drinks, shakes and salads, for those commuters and travellers who can’t wait for LEON’s fresh food. The opening of this restaurant will take the total number of LEONs to 49, and to celebrate the chain will be treating members of their Piccadilly LEON club to samples of LEON food, and handing out vouchers and goodies. John Vincent, CEO of LEON said: “We’ve been blown away by the big warm welcome given to us by Mancunians, who told us they want us in

the city centre. So that’s where we’re off to. Drop in and say hi, we’d love you to try our new menu and tell us what you think.” The store will offer delivery via Deliveroo and as with other LEON stores it will offer a 15% discount to students and NHS staff. The design of the restaurant includes two classic ‘twisted’ columns that Mancunians will recognise from the Piccadilly Station. LEON has kept them in place and redecorated with a LEON finish. This is part of the brand’s determination to reflect the local neighbourhood it is part of and respect its architectural heritage. 21

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BETTER INGREDIENTS. BETTER PIZZA. plans in place to open further Papa John’s in the region before the end of 2017.” Papa John’s was founded in the USA in 1984 and there are more than 350 stores across the UK and over 5,000 stores in more than 40 international markets and territories.

Papa John’s Franchises Re-locate to Hull

Papa John’s is the only branded pizza chain to use only fresh dough, and the Company’s unique tomato sauce is made from the best Californian tomatoes, picked and packed from vine to can in just six hours. Papa John’s is actively recruiting for more enthusiastic franchisees hungry to become part of its success story.

Leading pizza franchise, Papa John’s, has announced the opening of its second store in Hull. Franchisee Rohit (Rocky) Pahwa and his brother Lohit joined Papa John’s and originally opened-up in Hull in 2016. The pizza loving duo’s second store, which now covers the East side of the city, is located on the Gateway Retail Park on Holderness Road and will employ more than 25 local people.

Anthony Round, business development manager, Papa John’s confirms: “We supply all the assistance needed to get your successful Papa John’s up and running by providing all the necessary training, help with location selection and full turnkey solution to opening the store.

Rocky explains:

Round continues: “To become a successful Papa John’s franchisee you need to be motivated, enthusiastic, hard-working and want to be part of a growing team. Exceptional interpersonal and people skills are essential, as you'll be dealing with customers as well as leading your team on a daily basis. In addition to excellent written and spoken communication skills, you'll have to be an organiser with a cando attitude and someone who gets things done. You'll have to be dedicated and passionate enough to adapt to a proven way of working, plus you'll need the ability to roll your sleeves up and get stuck in, which means everything from making pizza through to managing staff! “In return we offer a leading brand, known throughout the world, comprehensive staff training plus hard-hitting marketing support, backed by national TV advertising. The Papa John’s franchise really does serves-up a fantastic offer for those looking for a quality investment opportunity.”

“I

originally qualified, as an engineer but then worked for a competitive pizza delivery firm for ten years. I started out as store manager and worked my way up to area manager, responsible for 250 staff. I’ve learned about the daily ups and downs of the pizza industry but have always wanted to run my own stores. I chose Papa John’s as the product is by far the best on the market.

particularly welcoming and within seven months we have needed to double-up and deliver on this second store in-order to meet demand! “The new location is great as it is a real retail ‘hot spot’ featuring other major food brands including McDonalds, KFC and Subway close by. Free parking is also another key ingredient that will make it easy for customers to keep coming back for more!

“Papa John’s concept of: BETTER INGREDIENTS. BETTER PIZZA. means we only use fresh dough, never frozen, which gives a better flavour. It continues to prove popular and means we always serve up the best pizza in town!

“Our second store has been funded through a business loan from HSBC’s franchising department,” explains Rocky. “HSBC’s relationship manager Nick Saville was impressed with our quarterly reports and so gaining funding was straight forward.

“I also liked the fact that there is a lot of opportunity for growth at Papa John’s,” continues Rocky. “The company is expanding rapidly and this is supported with marketing like TV advertising. “To take advantage of the growth opportunities resulting from Papa John’s expansion, we have recently needed to re-locate from Bristol to Hull,” confirms Rocky. “The people from Hull have been 22

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“Papa John’s currently runs an incentive scheme for franchisees opening new stores,” continues Rocky. “This has also been helpful as it offers assistance with marketing, some free equipment and discounted royalty fees when starting out, right when you need it. We are really excited to be opening Hull two and with the help of the incentive scheme, have

For further information please visit: www. papajohns.co.uk/franchise call: 0844 567 0937 or e-mail: enquiries@papajohns. co.uk

TR FOOD

Why street food could be the business opportunity for you……

treet food is a celebration of culture and heritage. Therefore, it is no wonder that it is currently one of the most popular forms of eating out in the UK. Heralded as one of the most adaptable types of food its true popularity originated in Asia, spanning the continents and picking up along the way cuisines from Cuba, Morocco and Berlin.

experience a hearty yet cost effective meal. This methodology has continued but has also adopted a completely new spin and today this market is experiencing further momentum as the ethos of cultural, heritage rich, tasty food has been adopted The origins of street food began where by Millennials (18-34yr olds), one of the you would expect; on the streets, where food industry’s most influential consumer vendors would offer cheap, easy to eat bases. Today, you don’t have to venture far from menu options to those wishing to

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your door to taste Middle Eastern falafel or Jamaican jerk chicken as street food markets pop up across the country to cater for the population’s growing taste for exotic and fusion cuisines.

By nature, street food is easy to eat on the go, has packaging that is easily disposable (and often recyclable) and the food is often locally sourced and visually pleasing. Therefore, it is perfect fodder for ‘generation Instagram’. According to a 2016 BBC Good Food Nation survey at present 90% of  Instagram  users are under 35. Of these users 30% admitted to taking a picture of their meal when they’re in a restaurant or café. The bonus that these customers also tweet, like and share away pictures and offer

frank opinions on their favourite food only goes to show that technology is hugely important to this sector. With street food now a hot topic, consumers are more likely to travel across the country to experience the latest foodie craze or food festival and are therefore willing to spend more to be a part of this exciting and still very much emerging market. Whether you choose to operate from a truck, cart, van or bike the high-volume of street

vendors around today, gathering in food markets and other high-profile events, are as prolific as upmarket innercity restaurants and gastropubs. Once there to provide food to struggling parts of large cities, street food now exists to bring exotic, authentic and unusual flavours to a population that has adapted well to high quality, expertly cooked food without the pretention.

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// FISH & SEAFOOD // // Street Food //

London Calling London has no doubt lent its diverse and thrilling atmosphere to the street food scene and this city has become one of the biggest hot spots for emerging street food businesses in the UK. With celebrity lauded food festivals and trendy pop-up kitchens it has incorporated hundreds of differing cuisines and has introduced a city of people to world-wide flavours.

Rosalind Chik, owner of Smokin Lotus, a London based fusion food concept that brings together the taste of Asia and the precision smoking techniques of the American Deep South tells us why London has embraced street food so whole-heartedly;

“I really think it’s because the food you can find out on the street is exciting, new and different. It comes from our travels, cultures and is mixed together in ways that no-one has ever done before. I think it really reflects the melting pot London is, as a city.” There are many that have benefitted from this diversity, none more so than Lee DeSanges, owner of Baked in Brick. Lee converted a Mini Cooper into a pizza grill and hasn’t looked back since. A highlight of his street food career was winning the British Street Food Awards in 2016. Explaining why he started his business “I built a wood-fired oven in my garden and after lots of ‘pizza parties’ and the love of street food events, I thought I would give it a go and I have never looked back.” For vendors like Lee, street food has become a way of life. Accolades like winning the 2016 British Street Food Awards are an excellent bonus and a great nod to his hard work, long hours and commitment to producing great food. Lee knows all too well why customers love street food and crucially keep coming back; “Customers like the thrill of following their favourite trader, seeing 26

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them and others be experimental with the way their stand looks and the menu they produce.” He adds “Customers like to know their hard-earned money goes into the pocket of an individual and not a big corporation.” Of course, being at the frontline of the market both have seen first-hand recent developments and customer reaction. Lee explains; “As the street food scene has grown, traders are keeping up with seasonal trends and pushing the boundaries of what they can produce from a converted vehicle to a 3x3 gazebo.” He continues; “Street food traders are (also) environmentally aware and where we can we try to use biodegradable packaging where possible.”

Kerb appeal A

The speed at which street food is prepared is no doubt a draw for its customers who expect to order and pay for their meals in the time it takes to say “Nasi Campur” (a Balinese mixed plate of meat, veg and rice). This speed, which would usually be met with some raised eyebrows at a more formal dine-in experience, contributes to its popularity with an audience that prefers things sooner rather than later. Not forgetting of course that the authenticity and quality of street food available today can (and quite rightly so) be compared to restaurant fare as more and

more casual diners are looking to break free of the confines of a table booking at eight o’clock.

For the vendor, the appeal of a kerb side business lies in its low start-up costs. In a 2017 report by CGA Peach,

which tracked business owners’ current economic concerns, they found that one of the biggest apprehensions for companies are business rates and food costs (79% and 78% respectively), followed by rental and property cost and increased staff costs. Minimising costs by becoming a street vendor, which in turn removes high rental costs, reduces food waste and cost and lessens staff overheads is a great way of starting out or even adding extra income to your already thriving business. Another appeal of street food for both the consumer and trader, is that it naturally lends itself to vibrant food festivals, long summer nights and a friendly/ social atmosphere. Lee elaborates “Most street food events are accompanied by great music, craft ales, plus amazing cocktails. Street food event promotors have also stepped up their game by putting on live music, making the whole experience as enjoyable as possible.”

‘Be different, be innovative, be the black sheep’ As for the future, Rosalind is certain that there is much we are still to experience “I’m hoping the future will bring even more variety. The world gets smaller the more we travel and new ideas, trends and specialised local dishes are coming over (here) all the time.” Lee sees value in street food events and adds “I see street food getting better and better; more new traders are starting (all the time) and new street food events are being created.” He concludes “There will always be a market for bricks and mortar restaurants but casual dining like street food will soar past your typical restaurant.” 27 |

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// FISH & SEAFOOD // // Street Food //

ny corner of any well visited street can become a street food opportunity. In fact, however small the area, the fact that street food offers such intensive coverage can have huge effects. Another benefit to this kind of service is that it can literally be packed up and moved on if for example an area loses its appeal or an up and coming area emerges suddenly. This means that vendors with an ‘ear to the ground’ so to speak, can benefit directly and quickly. This kind of reaction to trends and preferences is a positive to consumers, many of whom rely on those with a passion and deep understanding of food to help expand their palates and introduce them to cuisines they may not have tasted before.

ecipe for success

There are many stories of proven success in the street food trade. One of the most notable is American franchise chain The Halal Guys who began in the year 1990 in a hot dog cart on West 53RD & 6th Avenue, New York City. The Halal Guys benefited from the massive consumer demand for Halal food from the city’s Muslim taxi drivers.

Fast forward 27 years, five carts and two NYC restaurants, to today, where they are recognised as one of the leading halal fast food chains in the USA. This quick adaptability to consumers’ tastes is key. Consumer trends, health concerns, food intolerances, general preferences and social/environmental inclinations are all easily catered for and modified to suit a vendor/ customer demographic or location. Fads/ trends, whichever moniker you choose, they will always play a huge part in consumers’ eating habits and the ability to change your menus and service to adapt to these quickly is possible to achieve with relatively low cost. Brands such as Leon who although didn’t begin in street food have brought the style of street food to an eat-in environment have gone from strength to strength in recent years. Expanding to 46 sites in the UK since 2004, last year they announced plans to open 50 new stores by 2020. This healthy street food style 28

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brand has been welcomed into the UK casual dining market wholeheartedly. Mexican street food restaurant Panchos Burritos is another example of a street food concept turned restaurant success, proving that however you start your business, the opportunities in expansion do exist. Panchos Burritos began on the streets of Mexico, with Chef Enrique Martinez at the helm. In 2009 Enrique brought his successful concept to UK. He continued selling his food in UK street festivals, catering for parties and music festivals in the meantime. Further highlighting the importance of these festivals, it is here where he met Klaus Bohne who almost immediately went into partnership with Enrique. Together they brought the concept to consumers of the UK and now with three restaurants and a footfall of 5,000 customers between all three they are experiencing huge success. On one of the secrets to their success, Klaus Bohne comments

“The design is one of the most important aspects of any restaurant, as it is our centre piece, both organisational and visual. The servery and layout of units in Panchos was key to addressing the issue of high footfall,” he concludes “The current design now maximises customer flow even at very busy times.”

Proven popularity Food to go has never been more popular, according to data released by Euromonitor International, and in 2016 fast food registered growth of 3% thanks to affordable prices, the growing popularity of the ‘on-the-go’ trend and the wide variety of products available to accommodate different dietary requirements. Also in a recent report by consumer intelligence group IGD, they found that postmillennials show a preference for food-togo specialists, with a quarter saying they were their favourite places to buy foodto-go products closely followed by QSR’s at 24%. In a similar vein mobile payments are predicted to see dramatic growth this year. More and more small businesses are

&A We speak to a number of industry insiders to get to the root of the street food phenomenon and why you should seriously consider it as a business investment.

Contributors - Becci Eplett, Marketing Manager, Huhtamaki UK - Peter Moore, CEO, Lolly - Jo Holborn, Marketing and Category Controller, McCain Foods - Aine Melichar, Brand Manager, Kerrymaid - Robert Burns, Marketing Controller, Westlers - Peter Brewin, Marketing and Communications Manager, Victor - Fabien Levet, National Account Manager, Pidy UK 30

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taking advantage of the instant reach and functionality of this type of service. According to research by the Faster Payment Service, in 2015 they processed 903 million one-off payments, and over the next decade consumers and small businesses are expected to increase their use of online and mobile banking, with an estimated 2.2 billion payments being processed by 2025. Long hours and taking on a lot of the workload independently is generally a given in the street food trade; however for many this is not necessarily a negative. The choice to open up this type of business is usually one taken after a long process of market research, test-runs and conversations with other vendors, but it ultimately stems from a love of food.

Why has Street Food seen such a surge in popularity? “Street Food – convenient, fresh, diverse and authentic. What’s not to love about this continuing trend that is still burgeoning in the UK?,” begins Becci Eplett UK Marketing Manager of Huhtamaki, “With more and more street food vendors setting up their trucks, tables, vans etc. The convenience, choice and freshness of the food are important considerations to consumers.” Peter Moore Chief Executive Office at Lolly an Epos Systems & Software provider concurs “Also the sheer diversity on offer, plus the low barriers to entry offered to catering enthusiasts who are keen to establish themselves, but have a potentially low starting budget.”

with a very open mind, there are no limits. Street food opens up the opportunities for experimentation and innovation, with new dishes being created all the time and classic dishes being updated or given a twist and consumers are incredibly receptive to it.” Becci appreciates the benefits of street food and believes that consumer trends are very easily adapted to suit “Healthy eating remains a priority and street food epitomises this trend.

The use of ingredients in recipes which result in healthier dishes will usually take precedence over food choices that are low in fat or sugar, for example; with fresh superfoods becoming even more popular.” In terms of growth, street food has seen a steady rise that looks set to continue. Peter Moore attributes this to the wide variety of outlets available. “The eating out culture Robert Burns Marketing Controller at in the UK continues to grow, particularly Westlers snacks adds “One of the best for boutique and independent vans and things about the street food culture is that semi-permanent street caterers offering something individual,” he continues both customers and vendors approach it

“According to Santa Maria research

94% of street food consumers said they have no plans to slow down or stop eating the amount of street food they have enjoyed so far.”

“It is an increasingly popular choice with consumers because it really offers the best of both worlds” explains Fabien Levet, National Account Manager, Pidy UK, “It’s quick and convenient but equally, provides people with plenty of variety and easy access to a fusion of flavours from around the world. Consumers are always keen to try new things for a reasonable price, without going out of their way and street food is the perfect solution.”

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29 |

Issue 46 July 2017

// FISH Food & SEAFOOD // // Street //

“Street food culture is also very fluid, without the constraints of a permanent menu,” adds Robert “It means vendors can test new ideas out all the time, keep what works and remove what hasn’t proved popular. Hot dogs fit perfectly within the street food trend, with Westlers beech wood smoked frankfurters offering a high quality base to be topped with a range of ingredients such as buffalo mozzarella, caramelised red onion, Swiss cheese, jalapeños and pulled pork, to create the perfect personalised dish. This makes them ideally suited as a street food, where customers are no longer content with the status quo, as they seek out new cuisines and twists on established classics.”

How can street food vendors stay ahead of the competition in such a saturated market? But what do food retailers have to do to stand out and be successful? Victor Manufacturers’ Marketing Manager, Peter Brewin says that marrying a bold brand identity and flexible approach to front of house design is the key to the ultimate customer experience. “It is important to recognise the changing needs of diners. Millennials or those aged between 1834 years old now make up 22% of the population. This is a generation of discerning diners who expect innovative dishes and prompt service as standard,” Becci agrees “Eating has always been a very social affair, and now, the possibility of being ahead of the trend, the first to know of a new supper club, pop up, event, café or food is worth its weight in ‘social’ gold!” she continues

“Street food lends itself to social media and according to Huhtamaki research, an incredible

41%

of food-to-go consumers use social media to upload photos or to interact with a food outlet; 89% of them use Facebook.”

Remaining in the know regarding classic street food options is vital if traders want to attract custom Aine Melichar, Brand Manager, Kerrymaid comments; “Burgers remain one of the best loved and most popular out of home menu choices, so it is important for operators to acknowledge new burger trends and on trend formats.” 32

Issue 46 July 2017

Aine also expresses the importance of flavour fusions to implement a clear shift away from traditional flavours. “Ethnic flavours are starting to make an appearance on menus. Hot and spicy seasonings are coming into their own with sriracha and harissa pastes complementing consumer demand for spicy seasoned burgers.” Aine does however think it is important to always introduce an element that consumers know well “Although these new trends are increasingly popular, consumers still want to have a traditional topping of cheese on their burgers. Kerrymaid slices are perfect for this; they come pre-sliced and are easily peel-able, making service more time efficient, regardless of the environment.”

There is a place for all types of food in this sector, explains Fabien; “There don’t tend to be any boundaries and nothing is too out of the ordinary, giving venders plenty of flexibility.” And what of consumers’ dietary needs and preferences? Is this the way to make your outlet ‘stand out from the crowd’? Fabien believes Gluten-Free is the way forward, he elaborates “Street food venders might consider catering for alternative dietary requirements because of the large percentage of consumers who require these dishes, whether this is due to allergens or personal preferences. We have extended our range and introduced our ‘award-winning’ gluten-free pastry cases. These are ideal for producing an easy gluten-free alternative with the same great taste as our traditional pastry.”

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Issue 37 October 2016

opportunity to put their own twist on our range of premium frankfurters. In order to make the most of their hot dog offering, we have found that outlets see a sales uplift when they offer a range of seasonally themed dishes. Offering a range of serving suggestions and toppings to our customers via our online hub, as well as direct to the consumer via social media has been incredibly effective in highlighting the versatility of hot dogs as the perfect dish to get creative with.”

How can packaging aid in the development of Street Food?

He summarises “It’s a dining experience that involves all of the senses immediately and therefore, people tend to be more interested in trying new things. Many street food venders may choose to offer a more traditional theme with a freshly made selection of gourmet sandwiches and pastries.” Gourmet fast food has undeniable links to Street Food, the ‘instagrammable’ food options sold at many a hotly anticipated food festival are testament to the flair and personality vendors put into their products. Robert can see a direct correlation with consumers’ desires for a truly tailored experience. He explains “A recent independent Hot Dog Report cited that one of the biggest emerging trends across foodservice as a whole is that of personalisation. Consumers want to be able to say they’ve had something unique to them and outlets are seeing success by positioning their offering as ‘make it for me’. This is becoming an increasingly popular draw for customers who are after something limited edition or unique and is something that aligns itself very nicely with the street food offering. We find that hot dogs in particular sit nicely under both the street food and ‘make it for me’ categories as a classic on-the-go dish that can be personalised in a number of ways. He continues “At Westlers, we encourage our operators to give customers the 34 |

Issue 46 July 2017

Street food is enjoyed outside, therefore a demand for high quality packaging is absolutely necessary. Huhtamaki, which has been providing packaging solutions for food providers for over 60 years, explains further “The rise of street food has meant an equal surge in the demand for premium quality disposables which fit the varied needs of street food concepts. From soups to curries to tacos and burgers; the variety of street food on offer has led packaging specialists Huhtamaki to develop the ‘Taste’ and ‘Eatwell’ ranges in response to such trends” Becci explains, “Customers can enjoy an authentic street food experience and have food served in contemporary containers – either pots or trays – which allow for handheld eating on-the-go.” She continues

“Created to provide the market with a versatile and comprehensive disposable packaging solution suitable for a wide range of takeaway foods, the aptly named Eatwell range of paper food containers is the perfect choice for operators serving healthy, gourmet or indulgent eating concepts. It is perfectly suited for street food concepts; be it an Asian noodle stir-fry, sticky barbeque pulled pork or Spanish paella. The introduction of the large, 24oz size can be used to serve more hearty soups and Asianinspired sauces.” She concludes “Choosing packaging such as Eatwell and Taste from Huhtamaki, which can be custom-printed is a fantastic opportunity to build engagement with consumers, drive sales and generate social media publicity.”

How can vendors get the most out of their equipment? Deciding to run a business in this market means that you automatically have lower start-up costs. However this does not mean you should necessarily be looking for the cheapest options available to you. Peter Moore explains further “Don’t economise on the key equipment that is essential to your food service, such as for example an industrial sandwich toaster or an espresso machine.

If your customers are looking for a premium coffee they are likely to know the difference between a good and bad one,”

“As street food businesses tend to be independently run operations that are regularly travelling, compact and reliable equipment is key to a smooth running operation. Products need to be thoroughly cooked with a quick turnover with the ability to be held as needed. Westlers can provide customers with a range of equipment, such as roller grills which are the premier cooking method for perfect golden brown frankfurters and hot dogs. The rollers seal in the natural beechwood smoke and give a golden brown glossy finish time after time, creating a perfect base for a range of toppings inspired by cuisines ranging from classic Texas BBQ to Asian and Italian influences.”

What does the future hold for street food? According to Peter “British Street Food News reckons that by 2020 local authorities will have their budgets slashed by over 70% (of 2012 levels).” He adds “It is expected that more councils will redefine their street trading, markets and concessions policies as street food will provide a key opportunity for them to raise much needed cash” At Westlers, they can see the street food market going from strength to strength as more independent businesses tap into current consumer demand for quirky and interesting fusions of cuisine served in a unique way.’ Robert continues “In order to stay at the forefront of the movement and capitalise on the street food market long-term, we are currently working on bespoke flavours and varieties of the Westlers frankfurters, the first of which is the Fiery Frank to launch later this year. This new launch will answer the consumers’ continuing search for new flavour varieties, offering them a hit of smoky heat and providing operators with a new base to try out innovative and exciting topping suggestions with their

customers.” Jo Holborn, McCain Foods Marketing and Category Controller predicts topped fries as the next big thing; McCain developed gluten free Staycrisp Fries in partnership with a range of street food traders who are at the frontline of the topped fry trend. “Initially they crossed over from U.S casual dining menus to the UK street food scene and were a big hit with consumers,” begins Jo “But we expect them to become even more popular as more and more operators wake up to the opportunity. Consumers love them and they can make a big impact on the menu and the bottom line with very little additional outlay or operational requirement.” She adds

“We’re also going to see more innovation from the early adopters, who are already serving topped fries

but want to stay ahead of their competition, offering the most exciting and unusual new combinations of ingredients.” Adrian Luckie from jerk specialists Mama’s Jerk is one of the businesses McCain’s has been working alongside. He explains “We’ve got a jerk chips option on our menu which performs really well; we use Staycrisp Fries sprinkled with jerk seasoning; Delicious!” Adrian is also hopeful for an injection of Caribbean into street food “Everyone seems to be getting more health conscious so I predict that a lot more menus will be adding healthier versions of existing dishes.”

35 |

Issue 46 July 2017

// Street Food //

he also suggests that frugal business Peter also stresses the importance of owners may also consider renting a well organised back of house “Don't forget good support when it comes to equipment if it will save you money. EPoS, payments and real-time back office, Robert agrees and believes that investing particularly for visibility of running out of best-selling items to maximise success/ in good quality equipment is essential profit.”

BUSINESS Profile Love Thy Burger

Our exclusive interview with Owner, Adem Lacin

Love

Thy Burger began when Adem Lacin was left unsatisfied with the burger options available in the UK. Adem and his father Murteza decided to travel across the world to discover the truly best burger recipes, their journey took them from Eastern Europe all the way to the United States of America. The result is a truly eclectic mix of menu items, ranging from gourmet burgers, offering fillings ranging from haloumi, chilli jam, smoked streaky bacon and buttermilk chicken breast to American style shakes and desserts. With something also available for those of the vegan persuasion and a comprehensive children’s menu Love Thy Burger has 36 |

Issue 46 July 2017

incorporated their love of burgers into a menu for the whole family. Now open in two locations, Colchester and Ipswich, Love Thy Burger has heralded five star reviews from its customers. With reviews such as ‘forget McDonalds or Burger King. If you want a proper burger, just go here’ and ‘the tastiest, yummiest burger I have ever eaten’ rolling in Love Thy Burger is currently riding high on its success and even has plans for further expansion.

We speak to owner Adem Lacin and find out more about Love Thy Burger and the secret to their success.

How did Love Thy Burger Begin?

spent some time working in London for various management consultancies, before settling into my preferred area, helping restaurant businesses, working for a niche consultancy. My Father has been in catering for over 30 years. With my experience in seeing the up and coming foodservice trends in London,

I saw an opportunity to bring the

'better burger' to the regions.

There were some amazing places popping up all around London, such as Patty & Bun and Hache and when a property became available in my hometown, my father and I had to go for it!

Colchester

is my hometown. The concept we brought was totally unique to the area. People were selling burgers but there was no where selling fresh burgers as their core product. The start-up costs were reasonable compared to elsewhere and I really felt the demographic would go for it, if done well.

I had very little frontline experience prior

to starting Love Thy Burger. I have learnt a lot from my father throughout my journey. I worked for Deloitte Consulting after leaving university and spent a year working for a niche restaurant consultancy. My father has spent his whole working life in the restaurant industry. We brought our complementary skills together, him in the kitchen and my general business experience and knowing what the trends were from my time in London, to create Love Thy Burger.

What is your most popular menu item and which is your personal favourite?

Probably

the 'Big Cheesy Lee', which is our standard Cheeseburger or the 'Big Smoke', which has smoked streaky bacon, crispy onion, chipotle mayonnaise and ketchup among other things. There is no breakaway favourite though. Weâ&#x20AC;&#x2122;ve

37 |

Issue 46 July 2017

// Business Profile //

What made you open Love Thy Burger in the location you chose?

What experience do you have in the industry, what did you do before Love Thy Burger?

set the menu up in a way which tries to cater to all tastes. My favourite is 'The Scorchio' - I love spicy food. The chilli Jam and our homemade spicy sauce combo does it for me. If I’m in a healthier mood, I’ll have the butter milk chicken with some halloumi.

What is the best customer feedback you have ever received?

regularly get customers coming up to the counter to tell us

it’s the best burger

they’ve ever had.

Which is the best part about the job. We get so much great feedback from our customers. We have even had industry professionals tell us they can see us branching out nationally, people asking for franchises and people begging us to open up in their hometown. These are all the best compliments you can ask for.

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

What difficulties (if any) have you overcome and what is your biggest achievement?

We try to keep the menu as simple as Going from one to two branches was a possible. This is how we keep on top of the quality and consistency of our offer. We recently introduced sweet potato fries, by popular demand.

We are hoping to introduce a monthly rotating special soon. Customers regularly create their own burger from items on the menu, which we’re happy to do.

steep learning curve. It meant relinquishing some control and responsibility to our staff. We are still in the process of doing that even more, so that we can look to open another branch. It’s been hard but we have great staff and its pleasing to see the business evolve and to empower the staff. My biggest achievement was opening our second branch.

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

Big players will be looking outside London

even more, with rent and business rate pressures. There will be a bigger and bigger push for fresher, higher quality ingredients. It will start to really become survival of the fittest. I see QSR brands work harder and harder to build their tribe with loyalty schemes and better use of technology to help build that.

What plans do you have in terms of growth of Love Thy Burger?

We are fully self-funded and have plans

to grow at a steady pace. We have opened two branches in our first two years and would like another two by the end of 2018. However, we are being really careful that we have everything in place to keep the quality of our offer as we grow and so we won’t expand too quickly.

What does the future hold for yourself?

For

the foreseeable future I will be working to improve and grow Love Thy Burger. There is still lots of work to be done! 38 |

Issue 46 July 2017

FOOD SERVICE

TALKING TECH

BIG INTERVIEW-

CITYMUNCH We speak to Rob Lynch founder and CEO of CityMunch, an app that allows customers to find offers and info on their favourite eatery!

foodnfilm

Worldpay

Barclays

foodnfilm, the exciting new way to order takeaway food for delivery and films on-demand has launched on Samsung’s flagship QLED models and all 2012 - 2017 Smart TV’s across the UK. .

Worldpay, the UK’s leading payment processor, has announced the launch of the first ever extended-trial of a software only card payment mPOS (mobile point of sale).

Data released by Barclaycard today as part of its quarterly Contactless Spending Index shows that ‘touch and go’ payments continue to surge in popularity with spending up by more than a third (34%) since the turn of the year.

foodnfilm launched on Samsung smart TVs across the UK,

Worldpay launches entirely downloadable card terminal for smartphones,

Contactless now the favoured way to pay for British shoppers, as spending leaps by 34%,

World pay Barclays

ontactless now the favoured way to pay for British shoppers as spending leaps by 34% // Barclaycard Contactless Spending Index shows this year is set to be another record-breaker for ‘touch and go’ payments after spending jumps by more than a third // Mobile payments surging in popularity with the amount spent through Barclaycard’s Android Contactless Mobile app also rising by 90 per cent.

Data

released by Barclaycard as part of its quarterly Contactless Spending Index shows that ‘touch and go’ payments continue to surge in popularity with spending up by more than a third (34%) since the turn of the year.

As the tenth anniversary of Barclaycard introducing contactless technology to the UK approaches in September, this latest insight reveals ‘touch and go’ is now the preferred way to pay among British shoppers. More than half (51 per cent) of all transactions up to the eligible spending limit of £30 are now made using contactless, which shaves seven seconds off the time taken to process a transaction compared to Chip and PIN. The news comes as industry body, The UK Cards Association (UKCA), reveals that credit and debit payments have doubled in the last 10 years with the increased use of contactless one of the main drivers for this growth. While contactless card transactions have been continuing to grow over the past few years, data from the Index shows that mobile payments are now also catching on at a rapid rate with the amount spent by users of Barclaycard’s Android Contactless Mobile app jumping by 90 per cent in 2017. 40

Issue 46 July 2017

The national picture Shoppers in the midlands and the north of England are increasing their use of contactless more than anywhere else in the UK, with the biggest jumps in spending seen in Derby (up 45 per cent), Chester (up 44 per cent), Newcastle Upon Tyne (up 42 per cent), Coventry (up 42 per cent) and Stoke on Trent (up 41 per cent). Adam Herson, Director at Barclaycard Mobile Payments, said “Our data shows that growth in contactless spending has been surging for several years, but this latest insight is particularly significant as it shows shoppers now prefer to pay with ‘touch and go’, with more than half of eligible transactions made this way. This saves shopper’s valuable time at the check-out and makes buying goods and services far more convenient too.” “September will mark the tenth anniversary of Barclaycard introducing contactless to the UK and during this time we’ve seen the technology evolve a rapid pace - from mobile and wearable devices - to invisible payments such as our newly launched ‘Grab+Go’ concept, which allows consumers to scan and pay for their shopping with a smartphone. And with more innovation in the pipeline and a continued rise in consumer and merchant adoption, 2017 is on track to be another record-breaking year for contactless spending.”

aunches entirely downloadable card terminal for smartphones Worldpay, the UK’s leading payment processor, has announced the launch of the first ever extended-trial of a software only card payment mPOS (mobile point of sale). City-based coffee cart business Feijoa Tree Coffee is the first to use the app as part of a six month long pilot which Worldpay will use to assess a possible larger scale roll-out at a later date and inform further development of the technology. The tech will allow businesses to download an app and accept face-to-face contactless card transactions on their smartphone without the need for any additional payments hardware. The app will also accept payments via Apple Pay and Android Pay. The app can be simply downloaded onto a smartphone to accept contactless card payments anywhere, any time of up to £30. The technology is expected to appeal particularly to a range of small businesses including coffee carts, barbers, festival vendors, pop-up shops and market traders to take swift, easy on-the-go payments. Nick Telford-Reed, Director of Technology Innovation at Worldpay commented: “By taking hardware out of the equation, we are really bringing payments into the future. This revolutionary new technology app has the potential to enable micro-businesses to benefit from taking card payments without the need for dedicated hardware. We all carry a phone in our pocket, and now these sole traders and small businesses can use that same phone to take payments. They need never miss a sale.” He continued: “The pilot scheme we’re running in London will give cash only businesses the opportunity to catapult themselves into the 21st Century by taking contactless card payments on the go. But this is really only the beginning. This kind of technology could also become particularly significant in the developing world, where the cost of renting a card machine can be a barrier for small businesses when it comes to accepting card payments.”

foodnfilm

aunched on Samsung smart TVs across the UK foodnfilm,

the exciting new way to order takeaway food for delivery and films on-demand has launched on Samsung’s flagship QLED models and all 2012 - 2017 Smart TV’s across the UK. foodnfilm is the first-of-its-kind app, directly integrated on Samsung’s Smart TV’s operating system. Owners of Samsung’s QLED models can now use foodnfilm straight out of the box to combine the two most important elements of a great night in.

[fact]

LUNCHTIME QUEUES LOSE CUSTOMERS

[myth]

CLICK & COLLECT APPS ARE EXPENSIVE

The Click & Collect app that lets you serve more customers over lunchtime without needing additional staff

 mmmlunch.menu Sign up with promo code QB1 to enter a draw to win an iPad!

restaurant industry with almost 600 million visits in 2016, according to latest data from NPD Group analyst. Last year alone, UK consumers spent an estimated £30 billion on takeaways, with online delivery accounting for around £6.7 billion. The rapid growth in the market has created a consumer that demand tailored food experiences and improved delivery models and this is where foodnfilm comes into its own.

[myth]

CLICK & COLLECT APPS ARE HARD TO MANAGE

// TALKING NEWS //

App development has expanded rapidly for smartphones and tablet devices, however smart Televisions, since their inception have mostly been targeted by Videoon-Demand app offerings. Each year, Samsung has strengthened its smart TV platform, which is now enjoying increased prominence with approximately 3 million TVs across the UK accessing the Smart Hub 2-3 times per week to explore apps. “foodnfilm is changing the way people order their takeaway food. Our app is available on millions on televisions across the UK, providing restaurants and delivery

companies with a new route to market, while allowing users to order popular takeaway cuisine and other convenience items for the first time on the big screen” said Leslie Golding, founder and CEO of foodnfilm. As mobile evolved it became the primary device for ordering food and commerce, while in parallel the television focused on growing and monetising video, music and gaming apps. The television is now taking the next step in its journey by entering markets once dominated by mobile devices. After 2.5 years of design, development and testing, foodnfilm has built an app customised to the TV experience, allowing users to order food including their favourite takeaway cuisine such as Indian, Chinese, Pizza and hamburgers. Uniquely, customers can view menus for the first time in full HD on their TV and track orders in real-time, while simultaneously watching a movie of their choice. The home delivery and takeaway food sector is growing 10 x faster than the

The

BIG

Interview

ityMunch

Loyalty schemes are big news, more operators are now choosing to offer their customers money off vouchers as a way to encourage new and repeat custom and increase trade in their quieter times. Increasingly operators are using the power of mobile phones to further draw customers in, after all how better to target your customers than through a device that is generally always in hand?

Enter CityMunch, an app that allows customers to log in, enter their location, their food preference and within seconds are given offers and info on their favourite eatery. The app provides a paperless, free service that uses the online social behaviour of people to its advantage. Better still this app is controlled by the restaurant, so if they have a lot of empty seats one lunch time a tailored offer can be sent out alerting hungry customers who are looking for a great deal. We speak to Rob Lynch founder and CEO of CityMunch, who came up with the idea after a conversation with a friend in the restaurant business over the importance of time in the food industry. It seemed like there should be a better way of bringing cash-conscious diners to restaurants with spare capacity. Starting out in renewable energy he always had an underlying passion for food, tech and entrepreneurship, eventually Rob decided he had to act on it, and CityMunch was born! 42

Issue 46 July 2017

Tell us more about the beginning of CityMunch…. CityMunch grew out of a conversation with a friend of mine, a restaurateur in London. He had what turned out to be a pretty common problem in the restaurant industry. After the initial excitement around the launch, someone else became flavour of the month, and he was struggling to fill seats on weekday evenings. At the same time, although vouchers for chain restaurants were everywhere, it seemed like there was a gap in the market - a service which could simply connect independent restaurants to potential

customers at times that suit their business strategy. We connect restaurants and potential diners in real time. Whenever a restaurant is less full than they’d like to be, they can reach into their pocket and instantly publish an offer to nearby consumers. By providing them with a simple calendar of time-specific offers, we allow restaurants to attract customers at times - and on terms - that suit them.

Like you say, vouchers for chain restaurants saturate the market but what makes CityMunch unique? Above all else, our focus on time. It’s such a key aspect of restaurant success how many times they can turn the table in an evening, what times they can afford to offer incentives to consumers, how external events can impact peak demand etc. We offer the flexibility to manage demand throughout the week. Point number two would be the real-time control that we allow. Queue out the door? No problem - simply de-activate your CityMunch offer in 10 seconds using our merchant-side mobile app. Likewise, if it starts raining, we make it easy to set up an offer and capture the customers willing to brave it. Lastly, I’d point to our focus on walkins. We’re not about bookings, most of our customers are members of the “ondemand” generation, out in town, hungry and looking for a good quality local place to eat in. This makes us very well suited to the quick service, street food and casual markets - great food, but not “fine dining”.

It sounds as if the industry is ready for this unique concept Rob…

collaborative environment that suits us well - many of the companies here have encountered similar roadblocks to the ones we come up against on a daily basis, so we have a natural support network around us. As for the CityMunch team, we’re all very close - probably inevitable given the rollercoaster ride that an early stage tech start-up can be! We have to do a lot of evangelising. There are a lot of restaurant apps out there, and restaurateurs are incredibly busy people, so it’s a lot of leg work getting our message out. When people understand what we’re doing, they tend to be pretty interested. And our freemium pricing model always helps!

Lastly Rob, could you describe your first day at CityMunch and since then what was your best day?

The first thing any entrepreneur should do is speak to their market. The first day I remember was walking through the streets of East London on a hot July day in 2015, walking in and chatting to restaurateurs, working out what their problems were and how the CityMunch concept could really help. And on his best day…..The other day has to be up there - learning from one of our restaurant clients that they’re basing their new city expansion plans on where CityMunch is planning to launch!

All restaurants have quiet periods, but with such high overheads in cities like Speaking of the team, what London - empty seats cost money. That’s where CityMunch comes in. Whenever are your ambitions as a your difficult periods are - whether it’s company? That sounds exciting Rob, we can’t wait to Sunday evenings or weekday lunches that see what is next for CityMunch! you’d like to focus on, we’ll help you create We’re in the process of rolling out a weekly profile of offers that attracts our CityMunch nationally, then it’s a question foodie audience at times that suit you. of taking our message of time flexibility, simplicity and great food abroad. We think there’s scope for CityMunch to take off in What is the atmosphere all reasonable-sized cities, especially as like in your office and how the street food and quick service markets grow.

many staff do you have?

There are seven of us - four restaurant Relationship Managers, a Marketing Manager, a CTO and myself. Our offices are based at TechHub in Google’s Campus London – a co-working space full of different start-ups. It’s a

There’s a real trend towards new, interesting food that’s driven by stories and personalities, meaning that street food vendors and small indie restaurants are springing up everywhere. They don’t have big marketing budgets to get their message out, and that’s where we can help. This trend will only help our growth. 43 |

Issue 46 July 2017

ROMOTIONAL

“A business with no sign is a sign of no business”

From the second a customer sees your shop frontage, they make a choice. A choice to either walk in or walk away. Therefore, the importance of promotional signage to your business is paramount; simply put, it gives the first impression of your business to prospective consumers. It also establishes communication with your customers, efficiently advertises your business with relatively minimal costs and maintains brand consistency across multiple sites.

QSR’s

and food to go outlets are often some of the most eye-catching shop fronts on the high street. They are also generally bright, modern, inviting and due to intense competition are continuously changing 44

Issue 46 July 2017

and updating their store fronts and signage to keep competition from other similar outlets at bay. Some of the world’s most successful promotional signage comes from hugely successful fast food chains. From McDonalds to KFC, their clever use of eye-catching logo designs and simple yet effective food packaging is a testament to the effectiveness of good quality brand management through promotional signage. Of course, sky high advertising budgets are not available to all, therefore the ability to push your brand forward while remaining economical is essential in today’s market. Good quality and up-to-date signage is an investment and can ultimately lead to increased sales. Impactful outer signage can be the difference in whether a person enters your store or not. An over-crowded

? We

// FISH SEAFOOD //Signage // // & Promotional

live in a technologically minded world, so it is no surprise that businesses turn to this exciting world to promote themselves. Digital signage is becoming more popular due to the adaptability and visual impact it can have. Increasingly, people want to engage, social media has helped to facilitate this. It is increasingly apparent that this behaviour is also mirrored in their purchasing decisions.

The human brain

or unclear message will only confuse a customer and in some cases, may deter them from entering. Considering your market is a clear way to avoid this error, for example if you are a coffee shop trying to introduce twenty-somethings to your menu, you may want your signage to feature ‘hashtags’ and social media symbols, encouraging them to tweet and share your establishment to similar minded folk. Brand exposure is important, therefore putting that little bit extra into your marketing strategies can really pay off in the long term. In such a competitive market, it is no surprise that brands are constantly generating new campaigns and systems to entice new and repeat custom. In fact, over 90% of people who shop today make occasional impulse purchases that they didn’t intend to buy initially. These types of impulse purchases can only be attributed to great internal promotional material.

processes visuals

60,000x faster than text

Digital signage can play a huge role in sales and customer involvement, especially across multi-location businesses. The signage can be operated from a main office and can be altered across every outlet at the touch of a button. Planned updates can easily be scheduled and adapted to suit current situations, for example seasonal offers at Christmas, meaning that your signage is always up-to-date. For customers digital signage is the most engaging form of promotion, interestingly the human brain processes visuals 60,000x faster than text and digital signage captures 400% more views than static displays. Introducing digital signage to your business not only engages your consumer base, it also encourages them to spend as according to Digital Signage Today businesses report a 3%-5% average sales uplift with Digital Signage.

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Q& Making your business stand out from its rivals is important in the quick service restaurant industry. We speak to the experts to find out what types of signage are available for your business and how to remain cost-effective.

Contributors Michelle Farsworth – Senior Sales Account Manager Midwest Displays Adrian Kingsland – Sales Director Tulford Point of Sale Tony Franklin - Sales Director - Orbis Tech

Issue 46 July 2017

? “The

facilities found within ‘grab and go’ convenience establishments have transformed significantly over recent years, prompted by rising demand and, by extension, higher expectations from consumers.” explains Tony Franklin, Sales Director of Orbis Tech. “Whilst speed of service and efficient production of food is still paramount for a quick service restaurant, there is also a bourgeoning need to inform customers of any promotional offers, and to ensure that staff are fully aware of any active promotions,” “Not only do customers expect to find promotional deals, they also actively hunt for them as the cost of eating out increases. Establishments that fail to provide up front and clear information risk compromising the efficiency of their service and at worse can turn a customer’s positive experience into a negative one.”

Adrian Kingsland, Sales Director of Tulford POS adds “Food on the go is often an Impulse purchase – therefore signage needs to be instantly engaging, appetising and easy to read – allowing the consumer to make quick and informed decisions ‘a call to action’ in the case of a pavement sign – helping to drive footfall instore.” This is a competitive world explains Michelle Farsworth Senior Sales Account Manager of Midwest Displays. Increasingly so for this type of restaurant it seems “As retailers move out, QSRs often fill up the available space and therefore it is essential that you use all the tools you have available to you to get a competitive advantage. Great food, good prices, strong branding and signage can help you achieve these.”

Consistency,

strong visuals and a sense of humour are three things that spring to Michelle’s mind. “You want to provide a visual feast first so invest in some strong photography or make sure you get it from your suppliers. Also, ensure you have a consistent look and typography across your signage – it will strengthen the brand & make the restaurant look more professional.” However, she warns of potential pitfalls to an off the wall approach “Humour can be tricky but look at the market leaders – they are currently using comic, witty or zany approach to much of their marketing. Humour can add interest & get you talked about – but it can also be offensive or just plain not funny so proceed with caution.”

instance, allows outlets to display digital offers are seen, easily understood and stay promotions at the till, direct to the looking fresh and relevant for as long as customer. This not only ensures maximum possible.” exposure, but also ties in the promotion with the buying process, helping to upsell effectively at the point of sale,” “If such Epos systems are used, which feature customer facing displays, digital promotions can be taken a step further with the use of video. These promotions can be triggered to play at certain times during a transaction, or looped continuously. Not only do video promotions help an establishment stand out, they can also help to draw the attention of a customer more than using images or text, further increasing the opportunity to upsell.”

Also important is positioning, as Tony Professionally designed, simple, eyecatching graphics are key according to elaborates Adrian, who believes in the idea of ‘less is more’ and ‘a picture paints a thousand words’. He elaborates “(The latter) refers to

“Positioning is a key factor for an establishment when looking to utilise promotional signage.

Whilst operators may assume that the size of a sign is of the highest importance, outlets that position their signage in well thought out, key locations can benefit more. Using promotional signage as part of an advanced point-of-sale system, for

the notion that a complex idea can be conveyed with just a single still image

or that an image of a subject conveys its meaning or essence more effectively than a description does,” “Well manufactured and printed, A-Boards, pavement signs and café banner systems, all help to relax and subconsciously build consumer trust and desire, ensuring your 47 |

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// FISH SEAFOOD //Signage // // & Promotional

How can you ensure your signage stands out from its rivals

? Walk or drive up and down any busy

high street and you will see a plethora of different signs trying to tempt us as consumers, this ‘Visual Noise’ is deafening according to Adrian and he believes this will make customers zoneout. “It’s only those signs that are out of the ordinary, fun and engaging that are most likely to attract their attention i.e.  Giant coffee cups (Costa Coffee) giant Magnum Lollies (Wall’s Ice Cream) and hot dogs (Rollover). As consumers, we especially love these types of signs – as they are instantly recognisable and engaging,” “They are also ideal opportunities for a selfie or a fun photo to send to our friends and family, to upload on to social media (such as) Facebook and Instagram. If those signs (were) branded, it creates a very subtle but effective form of mass advertising,” “Fun seaside type photo boards are also making something of a renaissance, be it an in-store Halloween promotion at your local Waitrose, or a 99-flake promotion on Skegness seafront. They are engaging 48

Issue 46 July 2017

and due to (many) having mobile phones; images quickly find a way onto social media. Bow flags and giant flying banners are a good and less expensive alternative.” Advancements in Epos technology have brought further opportunities within promotional signage for Orbis Tech, for example they have developed Epos software that when combined with the latest in hardware, allows for bespoke promotions to play at the point of sale. Tony explains “With our Customer Messaging and Advertising Module a till will play custom messages or display unique promotions dependent on the goods purchased. These promotions can range from slideshows to video, and can be grouped by customer, the time of day or with custom settings designed for the business. A further advantage is the ability to store and use separate images and videos on each till, which allows for further customisation.” Traditional signage panels, LED signage and digital continue to be in the mix. For

example, we’ve developed a 25mm diameter frame for larger panels that have real impact in windows and interiors. They are robust and durable and so provide a great option for many food-togo venues.

What considerations should be made before choosing what signage is best for your business Choosing

“Orbis Software offers a complete Epos solution that can be integrated with the latest in hardware, fully utilising sleek LCD displays for the best in promotional signage. Recognising the diverse needs of establishments within the quick service sector, Orbis provide bespoke solutions that cater to a range of establishments, from single, independent outlets to multi-site chains.” Also, to consider is general location, prevailing weather, local planning regulations, and pedestrian traffic flow explains Adrian. “For example, a freestanding pavement sign on an exposed site, with a high pedestrian footfall.  This firstly needs to be of a visible size, yet stable, so have a low centre of gravity, present a minimal trip hazard, and offer no sharp corners or finger traps, consider safety first.” The bottom line is of course the biggest consideration of all as Michelle elaborates “As margins are squeezed, cost-effectiveness remains an important consideration.

It might be better to use less signage but to make it work more effectively.

Quality counts and any signage needs to last and withstand daily use.”

? In the movie ‘The Minority Report’, shops

use iris recognition technology to identify and personalise greeting messages to their regular customer,” begins Adrian. “Recalling personal details to better target offers in-store, in other words; using targeted personalised marketing,” “If that seems like a step too far, how about passive motion detection linked to slim audio visual display units, using local weather data to prioritise in-store offers to passers-by. So, when it’s warm and sunny we are being targeted with cold drinks and ice-creams, however, should the weather change then so do the messages, to warming coffee’s and toasted Paninis. It’s already here (although) relatively expensive but getting cheaper all the time.” According to Tony, digital signage will continue to solve the problem of unpredictable waiting times and long queues in store. Orbis Techs targeted marketing software is one way to capitalise on targeted, personalised marketing “By simply connecting with internal queue management systems, (it) offers a more efficient and professional treatment to the customer, optimising the waiting experience. Quick eatery restaurants especially will benefit from being able to show the individual customer the correct offer automatically, at the appropriate time and at an attractive place,” “The other key future development will be I-Beacon technology, this will help advancing digital signage because of its ability to push personal and customised messages to a valued customers’ smartphones directly. Used with the business’s own smartphone app, I-Beacon technology will trigger specific promotions

, offers or important marketing messages directly to the hands of both new and valued returning customers,” Michelle agrees that the future lies within technology and its rapid advances, led primarily by the consumer “Changing customer expectations and the use of new materials will be the drivers to create even more signage products and even more effective solutions. I’m not sure what they will look like, or even sound like perhaps, but change is always happening and it pays to keep up to date with developments, before your competitors do.” Tony concludes “With technology consistently improving, new developments are always available for outlets looking for the very latest in signage. As the buying experience continues to become more personal through the trending use of mobile app schemes, and as customers continue to expect fast, quality service, we can expect

the use of promotional signage to further tie in with providing a unique, personal buying experience for every customer,”

“Signage that offers interactivity could also make its way to market, using new technologies to further the potential and personalisation options of promotional signage.”

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// FISH SEAFOOD //Signage // // & Promotional

a promotional signage solution that is right for your business is the key to utilising it effectively according to Tony. “Factors such as the size of the displays used, the formats accepted by the system and the space available within an outlet to install such displays and systems, should all be considered before purchasing,”

ICE CREAM,

SHAKES & FROZEN DESSERTS Despite a significant shift in consumers towards healthy eating, desserts have managed to reserve a strong hold on the market.Â

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rozen desserts are big business Currently this market is worth £391 million and in the last five years has experienced growth of 5.2%. Some of the most popular desserts available today contain ice-cream and on every dessert menu a locally sourced iced treat is seen as the perfect accompaniment to your favourite pud. Although trends within the ice-cream sector remaining largely the same, as consumers stick to old faithful childhood favourites, it does not necessarily signify that the market is stagnant or devolving. In fact, quite the opposite, as new twists on old flavours keep the market afloat and profitable. Ice-cream, generally enjoyed as a summertime treat, is revered by consumers as they seek the luxury of the creamy dessert as a way to relax and unwind after a long day. Children and young people remain a large part of the ice cream trade’s consumer base and they continue to push sales throughout the year via ice-cream vans and shops located at shopping centres and play areas up and down the country. Patisserie quality eclairs and perfectly presented macarons are now a staple in most good cafes, restaurants and tea rooms up and down the country, with retailers increasingly looking to expand their menu choice to appeal to a more fanciful customer. Delicate sorbets and in-your-face ‘freakshakes’ all account for the popularity this sector has experienced. Recent well publicised health concerns have not deterred modern consumers still choosing to end their meal with a sweet. 51 |

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// Ice-Cream, Shakes & Frozen Desserts //

Health concerns?

However, it cannot be ignored that this market does face tough opposition from health and wellness trends, as consumers seem to be more concerned than ever before about cutting back on their sugar and fat consumption. The £520 million levy on sugar-sweetened drinks made headline news this year as the government attempts to combat childhood obesity. Could this tax on high sugar drinks impact the future of sugary desserts and snacks? In 2016 Unilever introduced a 250 calorie cap on its single serve products in an attempt to combat health concerns surrounding levels of sugar consumption by their younger audience. Noel Clarke, Brand Building Director for Ice-Cream, Unilever UK & Ireland explained “We have introduced this 250-calorie cap to help make it easier for our consumers to make informed and healthier choices when enjoying their favourite ice creams as part of a balanced lifestyle.

It was important there be no compromise to taste or quality and that’s exactly what we’ve delivered. Our products will still taste as good as ever.”

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Controversially however, many of the products shrunk to a size that was disproportionate to their cost, for example a small tub of Ben & Jerrys icecream was reduced by 33% but it’s price fell to just a 26% difference. This tactic of ‘shrinkflation’ is not only apparent in icecream. Last year confectionary stalwart Cadbury stopped selling chocolate bars over 250 calories by cutting the weight of its Dairy Milk Bar from 49g to 45g. Ultimately, by reducing the size of their products they in turn reduce sugar and fat content while still raising their margins. Nevertheless, according to Euromonitor concerns regarding childhood obesity do threaten the future of ice-cream and frozen desserts, as purchasing decisions are ultimately affected. They predict that over the next 5 years ice-cream is expected to see a 6% overall retail volume decline and single portion icecream is set to decline by 4%. However the biggest casualties of this swerve towards healthier options are the larger family sized packs, with bulk dairy ice

cream and desserts set to see 2% retail volume decline in 2016. An obvious and popular alternative and ice-cream’s biggest competitor is frozen yoghurt. According to research by Mordor Intelligence, Europe, alongside the US, is the sales leader in the frozen yoghurt market, occupying more than 50%. The largest consumers of frozen yoghurt are aged 18-34 owning probably to their perception that it is healthier than its full-fat ice-cream counterpart. In the UK frozen-yoghurt is estimated to be worth between

£35-40 Million

and further growth is expected as more and more consumers switch to the healthier version of their favourite treat.

The increase in premium offerings have meant that consumers are now increasingly ‘trading-up’ their ice-cream and frozen desserts as they focus on quality as opposed to quantity. According to research by Mintel 48%, of all Brits are interested in seeing a wide variety of icecream made with high-quality chocolate from premium chocolatiers and cocoa from a specific region. The popularity of these premium products peaks amongst 16-24 year olds at 57%. Unilever currently dominates single serve ice-cream and in 2016 it accounted for 52% share of the market, thanks to premium brands such as Magnum, Ben & Jerrys, Cornetto and Carte d’Or, which were the top four selling brands in this market last year. With regards to new product development, indulgent, rich flavours such as chocolate and caramel remain the most popular. In fact

chocolate was present in

22%

of all new products released in 2015/2016.

ccording to IBISWorld’s Ice-Cream Production market research report take home sales have risen 1% to £878.1 million. This growth is mainly fueled by interest in pricier luxury products. These products delivered a £17 million growth with chocolate snacks up by £7.7 million thanks to premium single serve market leader Magnum. Alex Beckett, Global Food and Drink Analyst at Mintel commented “The ongoing popularity of ice cream bars is inspiring ice cream innovators, prompting the rise in chocolate flavours.” Despite recent healthy eating trends Alex still sees a market for these premium products “While health is a booming innovation trend in ice-cream, with dairy and sugar-free launches taking up more freezer space, some brands are going the opposite route and ramping up the indulgent factor.”

General Mills owned HäagenDazs expanded the success of its ice cream stick bars from the convenience channel to grocery retail nationwide and since launch has secured an 8.4% total share of the luxury handheld ice cream sector. Prior to this, many handheld ice cream formats retailed for under £1 leaving a gap in the market for a more premium product. They capitalized on increasing consumer demand for luxury products by concentrating their marketing campaign on trend setting millennials via fresh new packaging and a TV campaign, in total a 5 million investment. With regards to reports regarding health concerns in the industry HäagenDazs found that 47% of shoppers in the 18-34 age group said they had changed their eating habits towards a healthier diet, compared to just 23% of those aged over 55. Over half of young people (52%) also said they planned to improve their eating habits in the coming year. Arjoon Bose, marketing head for Häagen-Dazs UK and Northern Europe commented that the campaign will serve to cement the idea that ice-cream is a ‘little luxury’ in the hope of bypassing the clean-eating trend. 53 |

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// Ice-Cream, Shakes & Frozen Desserts //

Premiumisation

Interestingly, the ice cream giant found that despite health concerns from millennials over the last 12 months, they experienced the largest growth with this demographic, proving that they are not as affected by health trends as other age groups. He continued "Much of the clean eating trend is focused on general health; when it comes to a luxury lifestyle product like ice-cream, it’s largely unaffected." This trend for luxury ice-cream has trickled down into the wider market as an increased number of ice-cream producers are seeing the value of luxury and gourmet single serve options. Scottish ice-cream producers Mackie’s, for example, have established themselves as a top competitor to market leader Unilever as Scotland’s largest seller of premium ice-cream. The Aberdeenshire firm produces more than 11 million litres of ice-cream each year, with milk from their own cows. Mackie’s Commercial Director, Stuart Common, explained “People simply care about what is in their food and there is certainly an increased awareness out there about ingredients.” He continued “For that reason we don’t expect this switch towards up-market ice-cream to change or slow down. Scots will increasingly opt for premium as an affordable luxury.”

Contributors Jon Turonnet – Foodservice Sales Manager – Brioche Pasquier Michelle Young – Founder – Coolberry Aine Melichar - Brand Manager - Kerrymaid Christina Veal - Director at New Forest Ice Cream Sally Newall - MD- Simply Ice Cream. Cesar Roden – Owner - The Ice-Kitchen Rob Blunderfield - Marketing Manager, Parsley in Time. 54

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hy do frozen desserts continue to positively impact sales in the food to go/ QSR market? The last five years have seen this market go from strength to strength, this is despite obvious hurdles such as seasonality. In fact many high profile ice-cream producers are undergoing rebrands to target a new younger market.

“Ice cream offers the perfect addon impulse purchase to boost food to go sales” explains Cesar Roden, Owner of The Ice Kitchen, a London based gourmet ice lolly concept, who are currently experiencing huge success in the food-togo market, via trials in 12 EAT stores. He continues “It's the perfect add-on because customers are not buying this instead of something else, but as well as!” “Ice cream and frozen desserts (have) become more than an after dinner indulgence, but a snack or menu choice

in their own right,” explains Aine Melichar, Brand Manager of Kerrymaid. She adds “Ice cream and ice cream sundaes increase in popularity as the temperature outside rises and offer a range of sales opportunities for operators.” “Whether served in cone, cup or glass, there is a profit margin to be made from ice cream and frozen desserts. Ice creams and frozen desserts can be served straight after a meal or for those needing to rush off, they can still enjoy a frozen treat onthe-go. Operators need to create a menu

to resist, especially in the summer months and provides an excellent return for the QSR business. Equally, ice cream is enjoyed as a refreshing snack when wandering around on a summer’s day.” Christina concludes.

hy should QSR’s and food-to-go outlets maximise their frozen dessert offerings?

// Ice-Cream, Shakes & Frozen Desserts //

Frozen desserts are the perfect menu item to encourage add on sales. Increasingly QSR’s and food to go retailers are introducing new frozen desserts to their menus in order to encourage longer visits and create higher spend.

Sally Newall, Managing Director of Simply Ice-Cream see's ice-cream as the ultimate grab and go dessert "It’s a luxury, especially Simply Ice Cream which is known for its rich flavourful indulgent texture. It’s a treat you might grab on the way out of the restaurant saying ‘Let’s go down to the beach/pier and eat our ice cream there.’ It’s aspirational, almost a lifestyle choice. You each have single serve tubs of ice cream that will entice customers and set their when you’re at a theatre (grab-and-go), by venue apart from others and the beach or simply on your lunchbreak."

offering refreshing, summertime treats will be sure to maximise on sales.”

Michelle Young, Founder of leading frozen Yoghurt producer, Coolberry agrees “Ice cream and frozen desserts are great products for incremental sales and driving average customer spend.” “Having a good selection of delicious flavours and promoting an independent manufacturer who produces premium, real dairy ice cream is beneficial and a good generator of extra income.” Explains Christina Veal, Director of New Forest Ice Cream. She continues “When consumers visit a food to go outlet, they expect to see quality throughout, including in the ice cream offering.” It does seem that, premium items have opened up frozen desserts to a new more discerning audience. They see quality and are therefore willing to pay more. “It is important to provide a good range of ice creams because it is often regarded as the lighter dessert of choice for many, hard

For the grab and go market if you want to offer your customers the opportunity to eat on the go or snack in between main meals, then these are great treats to have on your menu. They capitalise on the growing all day snacking trend." adds Michelle. Cesar agrees and sees further benefits for the vendor "It offers a quick and easy dessert alternative and impulse purchase. Lollies and prewrapped ice creams are also appealing as they involve no labour costs." Jon adds "They provide chefs with a way of offering their customers great quality, authentic products with the minimum in-house skill and expertise. Using preprepared frozen desserts can offer a considerable time-saving to operators, not just in terms of their preparation, but in terms of the staff training involved with learning how to create them. This means that any member of staff, no matter what their skill set or ability, can prepare and assemble sweet treats whenever required.

becoming ever more crucial. Frozen food helps caterers to keep waste to a minimum with effective portion control and the ability to defrost as footfall becomes apparent." "Frozen products can be kept in the freezer until just hours before they are needed for service – the Brioche Pasquier pâtisserie range defrosts in as little as just an hour at room temperature He continues “With profit margins being (depending on the product) – so items can squeezed by increasing produce prices, the be taken out of the freezer once a better necessity for chefs to cut wastage is idea of demand can be predicted." 55 |

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hat should we look out for in the frozen dessert industry? The recent peak in premium ice-cream sales is extremely exciting for outlets wanting to further strengthen their bottom-line.

Jon has anticipated the growing trend for luxury in the frozen food market and is keen to express the knock on effect premium products yield. He explains “Caterers are recognising that in some cases, the best way to provide their customers with top quality dishes is to stock the very best frozen products. This means that chefs can then cut down on their lists of expensive ingredients and high levels of waste.” “There are certain products that cannot be made fresh every day without the skills of a specialist chef. This is the undoubtedly the case with premium French pâtisserie – but happily these products can be frozen and then thawed so successfully that the customer can enjoy the finished desserts at their very best, and the chef can be proud to serve something that tastes, looks and feels as though it was made in-house.” He continues “Pâtisserie is bang on trend and increasingly featured on menus at all times of the day. Classic French favourites such as petit fours, 56 |

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macarons and choux pastries lend sophistication and delicious flavour to food offerings at coffee time and afternoon tea, as well as fitting in perfectly with the trend for mini-desserts. “Chocolate is still king of the dessert menu. Entremets were one of the breakout trends of 2016 and are still a very fashionable offering. The taste and texture combinations possible with these continental desserts are delicious, and the layering and finish of a beautifully made Entremets is a fine example of the skill of the pastry chef." concludes Jon.

“Keeping up with consumer trends is extremely important in order to keep your selection fresh and rotating but also to caterer for consumer’s preferences as they change according to different seasons and trends." begins Christina. "At New Forest Ice Cream, we have a range of

specialty flavours, like our Mince Pie ice cream which is the perfect way to tempt customers to opt for ice cream on a cold day with the warming flavours of Christmas." She continues “Ice cream is also essential to accompany other desserts that you may want to include on your menu. Try adding a festive twist to sticky toffee pudding with our Mince Pie ice cream on the side. For summer we recommend plenty of fruity and fresh options like our brand new Lime

and Coconut sorbet, a little bit more exotic tasting and lighter in texture but equally full flavoured with a slight tanginess. Our new Berry and Apple Crumble ice cream is one of our most recent innovations, inspired by the classic pudding with all the flavour but combined into ice cream form. Perfect for the summer, ensuring customers can enjoy their favourite dessert all year round. Featuring a fruity apple dairy base combined with real blackberry, apple and strawberry inclusions and irresistible cookie dough crumble, crumble and ice cream is a match made in heaven which is what inspired us to create a flavour that really captures the best of both worlds! The ice cream is packed full of juicy flavour with a lovely crunch from the crumble.” New flavours for an adult frozen dessert fans are increasingly appearing on the market as Sally elaborates "There is a real resurgence in alcoholic ice creams. We spotted the trend back in January when we created an Atholl Brose Ice cream made with whisky, oats and cream which sold out three times over. Since then we’ve seen various cocktail flavours as well as gin and tonic ice creams.” Indeed, gourmet ice-lolly producer The Ice Kitchen has also noticed interest peaking in this market, with alcoholic ices becoming some of their best sellers, as well as more unusual flavours “We have noticed a trend in the ice cream market with a move towards premium and more adult flavours, like Mojito and Iced Coffee - flavours that are indulgent, imaginative and luxurious.”  Sally also thinks it is time for new and interesting flavours to bring the category back to the taste test ‘rather than lingering too long on the health debate of 2016’.

She elaborates “We have seen the trend of healthy low fat, low calorie and dairy free desserts and ice creams rise in popularity and settle back down to filling a necessary and sought-after niche. But that is what they are, niche.” “Simply Ice Cream has maintained its popularity through consistency. We have continued to hand-make quality indulgent award-winning ice cream higher than average in cream content and big on flavour. All ingredients are locally sourced (where possible) and our loyal customers know that they are getting a special treat dessert that looks and tastes homemade and luxurious. It isn’t really meant to be eaten every day, it’s an ice cream for a special occasion and it has won many awards.”

“Realistically ice cream is very subjective, everyone likes ice cream but people are usually very discerning about the flavour they choose. From luxury vanilla flavour to mint choc chip to heavenly honeycomb or salted caramel; it is imperative that businesses stock a good range of flavours. In a restaurant if you ask about an item listed as ‘selection of ice creams’ on the menu and discovered the availability extends to the 80’s classics of vanilla, chocolate or strawberry you will undoubtedly move on to the next item on the menu. However, if you are offered Apple Crumble, Strawberries & Cream or Honeycomb your taste buds will be tantalised at the prospect. Ice Cream is about flavour and enjoyment, it’s about luxury and having a little treat. Ice cream isn’t for every day, it’s for sometimes and when you go for it, you want it to be good.” So, what benefits can vendors see from a carefully selected range of frozen desserts? Christina explains “QSR and food-to-go operators should consider their range carefully with a good balance of flavours to appeal to all customer preferences and all ages by having more original flavours to intrigue customers and ensure your menu stands out. Also having key favourites is sensible for a successful offering.” Customisable options also look set to gain momentum as Aine Melichar of Kerrymaid explains “Kerrymaid Angelito offers a fantastic base on which to build flavours personalised to individual tastes. Kerrymaid Angelito, which has been loved by consumers for more than 40 years, helps operators generate trust with consumers and drive incremental sales. The delicious creamy taste of Kerrymaid Angelito Ice Cream Mix offers the taste of real Irish dairy with the smooth texture consumers expect. “Operators can offer a ‘build your own’ concept – which follows the trend of customisation - by listing a range of sauces, fruit, nuts and chocolate based toppings on menus. Not only perfect for younger customers, but appealing to the whole family and friendship groups.”

to customers,” explains Jon. • Sharing platters have traditionally been a savoury offering, but sweet sharing platters are ideal for groups at the end of a meal as a pudding alternative, allowing everyone to pick and mix their sweet choices. • Afternoon tea has made a comeback over recent years and many mini-desserts are perfect additions to the cake stand. • Those customers who choose to skip a heavy dessert after a meal in favour of a coffee or tea, may be persuaded instead to enjoy a mini-dessert as a small sweet treat to accompany their beverage. • At a counter, a selection of different flavours and varieties of small sweet bites can be attractively displayed on tiered cake stands, allowing customers to select a few favourites to accompany their cup of coffee or tea. He continues “Continental pâtisserie fits this trend perfectly but whilst minidesserts are becoming increasingly popular, delivering consistently high quality, easy to serve pâtisserie is a tall order for busy kitchens, especially as very few outlets have the luxury of a dedicated pastry chef. The answer is to find premium quality and on trend choice in a frozen product.” “Our pâtisserie is baked using traditional recipes and methods in France and then frozen immediately, ensuring the freshest taste is guaranteed. The products can then be defrosted quickly and if desired, given a few finishing touches to give the dessert a personalised look,” he concludes.

hat other products can businesses add to their menu to make Rob notes the growing trend in bespoke sure they are keeping up with consumer ice-creams “Creating specialist ice creams trends? or sorbets on site can offer a point of difference to the dessert offering and “The mini-dessert is one of the biggest enables caterers to adapt flavours to growing trends. There are numerous ways suit customer demand and to invent of offering mini-desserts which will appeal signature flavours or dishes.” 58

Issue 46 July 2017

hat products are available to ensure ice cream and frozen desserts are presented at their best and how do you choose what’s right for your business

hat does the future hold in regards to ice cream and frozen desserts?

“The best way for caterers to keep up with consumer trends is to produce ice creams and sorbets on site.

“Easy-to-use ice cream and sorbet machines are becoming increasingly popular as the trend for more unusual flavours takes off. Parsley in Time offers a choice of ice cream and sorbet machines that can enable caterers to produce not only sweet ice creams, but savoury and ‘off the wall’ flavours, too.

“We have always kept our packaging clean and simple,” begins Sally. “Like our product, our packaging speaks for itself; it is high end, luxurious and understated. In addition to that we have some branded freezers for our customers to use in retail outlets for grab-and-go or delis and farm shop cafes. We find that it is the high end, He concludes “Caterers should look for luxurious deli type customers that go for ice cream or gelato machines that produce our freezers.

The ice-cream shake is a great way to encourage new customers to try your products. They are bright, fullycustomisable and are really taking off due to their instagrammable appearance. With their emergence in most cafés up and down the country, their appeal is huge. Aine seems to think so; “Ice cream shakes in a range of different flavours remain ontrend, and with seemingly endless options it is a trend that shows no signs of slowing. The key to creating a popular shake menu is to allow guests to customise their shakes by offering a wide variety of flavours and toppings. Offering a wide range of choice lets customers be in control whilst also appealing to those with different and unconventional tastes; for example, freak shakes topped with sweets and innovative flavour combinations are on the rise. Finally “flavours including avocado, cardamom and bourbon caramel are favoured by consumers this year, while further flavour inspiration will be taken from popular cocktails such as Margarita – a mix of lime and tequila flavours to form large, indulgent shakes. Top with whipped Kerrymaid Double for a spectacular showstopper.” We anticipate éclairs becoming the next big thing in patisserie.” adds Jon. “Like the macaron and petit fours before it, both of which have become highly fashionable in recent years, the modern éclair is lighter, more intensely flavoured and more genuinely French in style than its recent predecessors. He concludes “We’ve recently introduced French style éclairs in both standard size and mini-size to cater for the mini desserts trend. Chocolate and coffee are the chic flavours which we believe will be most popular with our customers.” “The sector is still in growth and shows no sign of slowing down.” adds Michelle.

“Customers will always want to treat themselves and ice-cream and frozen desserts offer an affordable treat option.” 59 |

Issue 46 July 2017

// Ice-Cream, Shakes & Frozen Desserts //

Having the best equipment to keep a large quantity and will store it until your products at their best to keep up required, such as the Nemox Gelato Chef with consumer requests is paramount as 5L Automatic from Parsley in Time, which Rob Blunderfield, Marketing Manager of can process up to 1kg in 20-30 minutes.” Parsley in Time elaborates For Michelle it seems keeping it simple is the way to entice customers “For soft scoop there are a range of beautiful freezers that really enhance the display of ice cream and gelatos. For soft serve there are opportunities to brand machines to make them more attractive and present your proposition clearly in a restaurant or store environment.”

Suspension of Employee

When faced with a misbehaving employee, a knee-jerk reaction of many employers is to remove the employee from the business by suspending them from work whilst they decide what steps to take. However, this approach can sometimes land the employer in hot water. Below is a summary of when and how to lawfully suspend an employee.

When can you lawfully suspend an employee?

An employee should only be suspended from work in limited circumstances, namely when their presence at work either impedes an investigation or where it poses a serious risk to the interests of the business, customers or employees. In short, suspension is merely a protective measure for the employer. Are there situations where suspension should not be used? Suspension should not be used for reasons other than those set out above and certainly it should not be imposed as a penalty or disciplinary sanction. Also, if there is an implied right to provide work to the employee, suspension will not usually be appropriate. This right might arise where the employee’s earnings depend on them being at work (for example, they are paid per item they sell) or when the individual needs to be at work to exercise their skill (in other words they will be deskilled if they are kept out of the workplace, even for a short period of time). How long can you suspend the employee for? The period of suspension should be as short as possible. A period of one to 60

Issue 46 July 2017

two weeks will usually be ample for you to conclude your investigations and, if appropriate, arrange a disciplinary meeting. During the suspension period, the employer should frequently review whether suspension is still necessary. Can the suspension be unpaid? No, the employee should receive their full pay and benefits throughout any period of suspension. Otherwise, the employer may receive claims from the employee, including for unlawful deduction from wages. How do you go about suspending an employee? If you have decided that suspension really is necessary and appropriate, convene a meeting with the employee to explain that they are suspended from work with immediate effect and until further notice. Also, you will need to: • Explain exactly what suspension means, namely that they should not attend their workplace, do any work, contact customers or colleagues, log on to IT systems, and the like; • Explain the reason for the suspension; • Reassure the employee that they will still receive their pay and benefits during the suspension period; and • Deal with practical issues, for example what will their team be told and how will their work be covered?

You should then follow up with a letter detailing the above. Also, emphasise that the suspension is not a form of disciplinary sanction, nor is there any implication that they are guilty of misconduct. What happens if you unlawfully suspend an employee? You might end up facing a successful claim by the employee, for example, for constructive dismissal or breach of contract. This can lead to significant amounts being awarded in compensation. Katee Dias Senior Solicitor Employment Team Goodman Derrick LLP kdias@gdlaw.co.uk

How can you strike a balance between

retiring when you want to, receiving the income you need and not paying more tax than you have to? Peter Watters spoke to McPhersons Financial Solutions to find out more. Drawdown could be an answer. What is drawdown? For those currently aged 55 and over, drawdown is one of the main alternatives to an annuity. If you don’t need all of your pension to provide a secure income immediately, you can use drawdown to keep your pension invested while drawing an income as and when you want to. There is no maximum limit to the income you can withdraw; which you can stop, start or change at any time to meet your needs. You also have the option to buy an annuity at any point in the future if you wish to. It is the flexibility of drawdown which makes it appealing. It offers the potential to increase your pension value through investment growth and the chance to protect your income from inflation. Your loved ones can also continue to withdraw the remaining pension after you die, as an income, or alternatively as a lump sum, and tax free in many cases. The amount you draw down should depend on how your investments perform and how long you would like your pension to last. Drawdown is higher risk than an annuity; there are no guarantees and your

to drawing your pension in stages Peter Watters, Director at McPhersons Chartered Accountants

income is not secure. If your investments perform poorly, you withdraw income too quickly or you live longer than expected, you could run out of money. The tax advantage The main tax advantage of drawdown is when you don’t need to use all of your pension pot to provide an income. There is no requirement to use your entire pension fund in one go or to draw it at its earliest point. Partial, or phased, drawdown can be used to maximise this tax advantage; which simply means splitting your pension into parts and converting each part to drawdown at different times, as and when you need the income. Each time you convert a part of your pension to drawdown you can usually take up to 25% of that amount as a tax-free lump sum up front. For those who don’t need immediate income, it is possible to just withdraw the tax-free cash for the time being and leave the rest invested to provide a taxable income later on. This is a strategy favoured by many who are already using drawdown. These investors have taken their tax-free cash and are keeping their pension fund invested for future growth.

to add to other sources of income. This could be particularly useful if you reduce your working hours or perhaps take on part-time work during retirement. The taxfree cash can supplement your earnings, without increasing the tax you pay. For example, if you earn £11,000 a year, and you move £30,000 of your pension into drawdown, you could take up to £7,500 (25%) as a tax-free lump sum up front; boosting your annual ‘income’ for that tax year to £18,500. Assuming you receive no other taxable income in that same tax year, the whole £18,500 would be tax free. The £22,500 remaining in drawdown could be left invested to draw a taxable income from in later tax years. You can move more money into drawdown as many times as you like, until you have exhausted the tax-free cash part of your pension. You could repeat this process while you transition into full retirement, replacing any reduction in your earnings with tax free cash or taxable income from your pension. It’s important to remember tax rules can change and benefits depend on individual circumstances. Please get in touch now to arrange your free meeting on 01424 730000 or info@mcphersons.co.uk

You may wish to use this tax-free cash 61

Issue 46 July 2017

// Legal & Accountancy //

Tax Advantages

PROPERTY

Our property pages highlight businesses for sale, nationwide!

Ready to trade licensed restaurant for sale, Preston Lancashire Price: £419,995 +SAV Freehold

Sovereign Business Transfer takes great pleasure in offering for sale this ready to trade 270 cover licensed premises situated in Preston, which is within easy access of the City centre and many surrounding villages and within touching distance of the motorway network. Internally the property boasts an array of restaurant features and stunning workmanship. With wood laminated floors, modern lighting, tasteful decor throughout. The standard of this business must be seen to appreciate the work that has gone into it. There is also spacious private customer parking to the rear of the premises. Leasehold option is also available at £70,000+sav. For further information please contact Sovereign Business Transfer on 0161 486 1958 or visit our website www. sovereignbt.co.uk

Stonesmith sell well regarded character inn in desirable location! Stonesmith are delighted to have sold The Pickwick

Inn, in St Anne’s Chapel, Bigbury. This attractive Grade II Listed, Free of Tie, character village inn has been the subject of complete renovation and refurbishment over the last 4 years. Originally built around the remains of a 15th Century chapel, the Inn is presented and furnished to a high standard throughout whilst retaining character features such as stripped wood flooring, exposed ceiling beams, stonework and open fireplaces. The Inn has been purchased by Robert and Carrie-Ann Heasman, who have a background in the pub industry and are relocating from London. Mike Phillips, of selling agents Stonesmith, commented: “We were delighted to announce the sale of the Pickwick Inn, and wish Robert and Carrie-Ann the very best for the future of this well supported village inn”. The business was sold for an undisclosed figure, off a Free of Tie leasehold asking price of £79,950. Full details of all our current properties can be downloaded from our website www.stonesmith.co.uk or follow us on Twitter @stonesmithUK. If you’re thinking of selling or need professional advice, Stonesmith can be contacted on 01392 201262.

Issue 45 July 2017

Outstanding Italian restaurant - 5 Day Trading Only - Major Derbyshire Centre Leasehold priced to sell at £79,500 plus stock of valuation

Calabria is an exceptional opportunity to acquire one of the Counties leading Italian Restaurants. Exceptionally well appointed and in a high quality prominent location and well known within Chesterfield. The business has superb kitchen facilities, extensive ancillary area and a main restaurant seating 40/45 covers. It has a well planned high quality interior embracing architectural features within the property and there are luxurious appointments within the building. There is an unused first floor which is ideal for expansion into a wine bar and additional dining area. The business has a number of active social media platforms and an extensive subscriber list from its website www. calabriacucina.co.uk. The business is effectively staff run due to the owners ill health so there is huge scope for an owner operator who is hands on to maximise profitability. The current turnover is approximately £350,000 per annum. The business only opens 5 days so there is significant potential for 7 days trading. Calabria is a superb well established and very well known Restaurant with strong brand identity capable of franchising or expansion. Leasehold priced to sell at £79,500 plus stock at valuation. Secure lease from sensible private landlord. Early sale required due to health issues. Available through Clifford Lax with AWG Business Transfer. Tel: 0113 2390330 or 01924 368200. www.clifford-lax. co.uk or www.awgbusinesstransfer.co.uk.

Lease hold

Traditional Daytime Cafe (Closed) West Yorkshire

Seating for 30/35. Bold main road site location in busy parade. Extensive well equipped kitchen. Price: Leasehold Offers Invited Details: www.clifford-lax.co.uk Under £160k

Licensed Cafe Bar for Sale

Didsbury Village, Greater Manchester

Immense potential to increase sales via events & marketing campaign. Deceptively spacious premises with circa 35+ covers, plus alfresco seating Price: £159,950 +sav leasehold Details: www.sovereignbt.co.uk Sold

Town Centre Freehouse, Bridport

Traditional wet led town centre freehouse, providing a traditional menu of locally sourced produce. Details of similar opportunities www.stonesmith.co.uk Price: Sold UNDER £70K

200k

Catering Business South Hampshire

Craft Bakers, Main Rd Corner Site

Coastal Town Near Christchurch, East Dorset

Occupying an accessible location amidst a small business park. Retirement sale. Same hands for 15 years.

Smartly fitted, air conditioned shop with large well equipped bake house. Retirement sale.

Price: OIRO £200,000 Details: www.andrewgreenwood.com

Price: £69,500 Details: www.andrewgreenwood.com

£30K

Lock-Up Coffee Shop/Tea room

Market Town of Romsey, Hampshire

Character listed building has traditional single frontage & is pleasantly decorated with air-con and seating for 18 people. Price: £30,000 Details: www.andrewgreenwood.com 63 |

Issue 45 July 2017

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

Empire Bespoke Foods is pleased to introduce a new addition to the La Mortuacienne range of authentic French lemonades with a new limited edition flavour for Summer, Mint and Lime! HappyDown™ is a range of sparkling cocktails offering a refreshing and natural taste and come packaged in a vibrant, on-the-go format and June saw the new alcoholic beverage hit the market. The drinks come in three very unique flavour combinations. All of these are sophisticated, adult oriented flavours that are blended together and then infused with herbs or spices. The flavours are Lychee & Guava infused with Chilli, Lemon & Cucumber infused with Mint and Raspberry & Pomegranate infused with Basil.

the drinks Paritosh commented, “Back in 2012 there was a paradigm shift happening towards 'better, craft products' within both the drinks and the food space. Craft beers were sweeping the world of beers and the craft movement was beginning to take wings in the spirits space. But when you looked at the premix/ready-to-drink category, the consumers were still grappling with synthetic tasting, weirdly coloured sugary drinks. As a result they started moving to other categories like flavoured ciders or craft beers.

HappyDown has been created by Paritosh Bhandari and Vishal Mair, the founders of Tipple Brands Limited who have been developing and perfecting their product since 2015. On why they created

“Our fundamental aim was to liberate the drinkers from the ordinary and the artificial and offer them something far more natural tasting, refreshing and exciting - all done in a very craft manner.”

Introducing Bean & Pod - an exciting new voice in the world of premium chocolate. They have launched a select range of gourmet chocolates in stunning gift boxes. Available in the finest milk, white - and dairy free dark chocolate, every mouthful has been handcrafted in the UK.

Delicacy, and Strawberry Cream.

Divine, delicious and decadent, Bean & Pod's collection of irresistible chocolates is available in an assortment of shapes and sizes with sumptuous, rich centres. The chocolates include: Salted Caramel, Praline, and Coffee; as well as Nougatine, Turkish 64

Issue 46 July 2017

Jimmy Attias, from Bean & Pod, who is also one of the founders of the awardwinning brand Ten Acre snacks, said: “We are delighted to be launching this irresistible choice of wonderful chocolates in a range of gift boxes. Our ambition is to create the highest quality products with a selection of fillings, at an accessible price. Our range of products is going to grow over the next few months, and I am excited to see these roll out to a wide group of premium stores.”

Shoppers will love the freshness of the mint, perfectly balanced with a twist of lime in this delightful sparkling lemonade! The limited edition will be available from June, in the brand’s iconic swing-top old style 1L bottles and offers the perfect thirstquenching solution, to accompany alfresco dining during the day or balmy summer evening consumption. La Mortuacienne is a range of traditional French lemonades first created in 1921 in Besançon, France. Over 90 years on, these refreshing and delicious lemonades are still produced in the purest tradition with local water, natural flavourings and high quality sugar. Today’s business is still family-run by the 4th generation family members who take pride in keeping to tradition. This authentic, refreshing and delicious lemonade will be loved by adults who are looking for premium non-alcoholic drinks, or delightfully sparkling mixers… Mint & Lime works as the perfect base for a Mojito or Caipirinha!

Family bakers Bells of Lazonby has launched four new loaf cakes to help caterers take advantage of growing trends. The Banana, Lemon & Blueberry, Chocolate & Salted Caramel and S’Mores Loaf Cakes have been developed by Bells in response to consumer demand.

lemon frosting, finished with candied lemon zest. The S’Mores Loaf Cake is a twist on the American campfire treat with vanilla and chocolate sponges marbled together, a creamy marshmallow frosting, and crunchy pretzel pieces and drizzled with Belgian dark chocolate.

The Banana Loaf Cake is a moist banana sponge infused with banana puree, cream cheese frosting and finished with crunchy dried banana chips. The Chocolate & Salted Caramel Loaf Cake boasts a Belgian chocolate sponge, topped with a creamy caramel frosting. Scattered with fudge pieces and dark chocolate curls, it is finished with a generous drizzling of caramel. Emily added: “With more than 70 years’ experience Bells is proud to still be making The Lemon & Blueberry Loaf Cake high quality products that showcase our features a blueberry flavoured sponge with provenance, expertise and innovation.” whole blueberries, a tangy Sicilian

Premium biscuit manufacturer Border Biscuits, has launched a bespoke range of quality biscuits to appeal directly to the out of home and foodservice sectors. Following extensive research, a Café Bake range has been developed specifically for cafés and coffee shops and will help add value to instore and ‘grab and go’ purchases.

// What’s New //

Emily Sudell, Bells of Lazonby marketing executive, said: “Sales of sliced loaf cakes are becoming increasingly popular as consumers look to purchase sweet treats with healthier portion sizes. “Each slice of our loaf cake is around 100g and therefore a little smaller than traditional round cake slices, ensuring customers can enjoy an indulgent treat with a few less calories.

watering Lemon Drizzle Melts, perfect for a moment of biscuit bliss during a busy day.

Brand and innovation director Lesley Ann Gray said: “The new Café Bake range is based on extensive research and our understanding of the marketplace. It will offer customers a unique and outstanding biscuit experience and draws on our Building on Border Biscuits’ excellent expertise of baking the very best biscuits reputation and over thirty years of biscuit using quality ingredients. The new range making expertise, the new Café Bake range will help boost sales and add value to cafés includes three delicious varieties from the and coffee shops and showcases flavours strong portfolio including Yogurt, Cranberry that we know consumers love.” and Pumpkin Seed Oat Crumbles, Pecan and Maple Syrup Oat Crumbles and mouth65 |

Issue 46 July 2017

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

COFFE SHOP INNOVATION EXPO

Lunch Show is the UK’s multi-awardwinning trade show for the food-to-go industry which attracts over 6000 trade buyers to source the very latest innovative products, keep up with industry developments and network Bringing the industry together under one roof, if you are a café, sandwich bar, contract caterer, wholesaler, multiple buyer or deli then lunch! is your most important date of the year. There really is no substitute for doing business face to face.

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

Takeaway Innovation Expo is an interactive exhibition and conference designed specifically to help takeaway owners run their businesses better, meet other like-minded professionals to share ideas, and develop professional knowledge. Bringing together, networking, workshops and insightful seminars, the event offers a unique opportunity for restaurateurs and takeaway owners like you to obtain the latest tools, techniques, and advice within an everchanging industry.

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

The Coffee Shop Innovation is the UK's leading event for professionals working across the café, coffee shop, and catering industries. Packed with seminars, industry leaders, interactive workshops, and an unparalleled conference schedule, the event will draw over 3,000 decision makers from the coffee industry.

NEXT ISSUE 17

TAKEAWAY INNOVATION EXPO

LUNCH SHOW

DATES FOR YOUR DIARY

Issue 46 July 2017

EPOS & TILL SYSTEMS -

BREAKFAST -

With huge advances in electronic point of sale and till technology, we look at the latest trends in this area and find out what food-to go and quick service restaurants should be looking out for when buying new equipment.

Widely viewed as the most important meal of the day, breakfast is a highly lucrative area of foodservice which continues to grow at a steady rate. With 1 in 5 now eating breakfast on the go we look at the impact of this on the current market and discover what new products and packaging are available.

GOURMET FAST FOOD-

People’s expectations of fast food are changing, with consumers increasingly looking for high quality fare. Due to this, the gourmet fast food sector is growing all

the time. We look at the latest trends in this area and investigate the products available to foodservice.

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