QuickBite Magazine June 2015 by MVHmedia

Noodles Like No Other Neds Noodles Take The Capital By Storm Fish and Seafood

Now that the Summer is here, fish and seafood sales will begin to rocket June 2015

Print edition £3.25 • €4.50

Taste of Italy

We look at one of the world’s most popular cuisines

Design Inspirations

Take a look around the quirky café run by the Hackney Pirates

Health & Safety

Health and safety in the kitchen is paramount and getting it right may be easier than you think.

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A message from the editor Welcome back. Hello and welcome to this very exciting June edition of QuickBite. Over the last few weeks we have been very busy here at the office making some pretty significant changes which we hope you’ll enjoy. As many of you may know this issue is celebrating a very special launch. We have now been listed in WHSmith’s and over 200 independent newsagents meaning that you will be able to pick up your copy even easier. To accommodate for this change we have increased the size of the magazine and added in a number of extra features as well as all of the regular pages and even more industry news. With the summer now here there are some trends that we really wanted to focus on and as such we look at the fish and seafood market as well as ice creams and frozen alternatives. Noodles are a big trend at the moment and we visit Neds Noodles in London as well as focusing on fish and chips thanks to the team at Golden Union. Design inspirations takes a nautical theme as we pay a visit to the Ship of Adventures, a quirky café which is designed in the style of a pirate’s galleon. Equipment focus this month looks at freezers and we focus on health and safety in the workplace, getting your finances straight and budgeting properly. Italian food is some of the most versatile on the market and is being used by everybody from street food vendors to takeaways. We explore the dishes that make this such a popular choice. Finally we have a host of regular pages such as property, dates for your diary and the what’s new section where you can look at some of the most exciting launches.

Editor

Scott Rumsey scottr@mvhmedia.co.uk Office: +44 (0) 333 003 0499

Commercial Manager

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

Finance

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

Design

Simon Warbrook design@mvhmedia.co.uk

EE !

Until next time, happy reading.

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The publishers do not accept responsibility for advertisements appearing in this magazine. The opinions expressed are not necessarily those of the editor or the publisher.

Issue 21 June 2015

Contents 06

38 Design inspirations 35 Design Take a look around the quirky café run by the Hackney Pirates

Equipment focus 42

22 06 News Round-up

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

Features 22

Fish and Seafood

ow that the Summer is here, fish N and seafood sales will begin to rocket, we find out more about some of the nation’s favourite dishes

Golden Union 28 We speak to Kerry Brennan,

founder of one of Soho’s best kept secrets, the Golden Union fish bar

Taste of Italy

e look at one of the world’s W most popular cuisines Issue 21 June 2015

38 Health & Safety

ealth and safety in the kitchen H is paramount and getting it right may be easier than you think

Neds Noodle Bar

e visit Hungry House Takeaway W of the Year and one of London’s finest food-to-go outlets Neds Noodle Bar

Finance

Accountancy

andy tips for getting the most H out of your business and your finances e get behind the numbers W with a little help from McPhersons

Freezers

aving the right freezers for your H business is vital if you are to get the most out of your produce

Menu Ice Cream and Frozen 46 Treats

n essential menu choice as we A head towards the warmer months

Property roperty 62 P Take a look at what properties are available for sale throughout the country, right now

What’s new ew products 64 N Find out what new products are

now available for the foodservice sector

Diary dates ates for your diary 66 D Make sure you’re up to date with what events are taking place where in the coming months

Contents 28

Issue 21 June 2015

News Round-up Pret tops survey for most admired brand by foodservice experts Gourmet sandwich shop chain, Pret a Manger has been named as the most admired brand by the UK’s foodservice entrepreneurs according to findings in the latest survey by Horizons, titled ‘Ones to Watch’. The survey, which was designed to track the growth of food-to-go chains on the high street, found that Pret was constantly praised for its consistency and high standards. Other brands that also rated highly were Nando’s, the Portuguese themed chicken restaurant and Itsu who have seen their presence in London grow rapidly over the last 18 months. There has also been a significant rise in the number of units opening in recent years with confidence in the industry at a high and more and more business owners looking to expand. Coffee shops in particular saw a high level of growth with independents battling back against the swelling number of franchised units. Talking about the figures and the industry growth, Horizons’ foodservice analyst, Nicola Knight, said: “The fact these small brands have stepped up their expansion plans is great news for the UK’s hospitality sector. “It shakes up the market by bringing new concepts to the public and challenges existing operators. But we have to ask whether the UK market can take such high levels of expansion in the long term.” One of the most significant results from the survey found that the majority of brands are looking to expand significantly, with 54%

planning to open more than five outlets in the next 12 months, up from 35% a year earlier. These expansion figures were backed up by the fact that 89% of all brands are targeting high streets locations with 86% looking at out-of-town retail parks and 63% attempting to open in transport hubs.

The survey also highlighted the fastest growing brand over the past three years, an honour that went to Birmingham-based Indian burrito brand Wrapchic, which since its launch in 2012 with a single unit now has an estate of 10 outlets showing a 900% rise in percentage terms.

Study reveals positive links between food and mobile apps A brand new study has found that food and drink businesses in the UK are embracing technology and that mobile apps aren’t only increasing revenue but 90% believe they help to make the business look good in the eyes of their customers. The research which surveyed almost 1,000 businesses, was conducted by experts at the build-your-own app provider Appsme.com, whose customer base includes restaurants, cafes and bars across the UK. Although improved perception was the most popular outcome of investing in a mobile app the study also found that 77% of users in the food and drink sector responded by saying that having an app has had a positive effect on their bottom line. Of those polled, 43% of Appsme clients claimed improved customer engagement, through the use of tools like push notifications, digital loyalty cards and having a presence on the customer’s mobile device, whilst 13% claimed it makes their customers happier. Speaking at the publication of the results Nick Barnett, CEO at Appsme.com said: “According to the latest research from Ofcom 93% of UK adults own a mobile phone and 61% own a smartphone. “Add to that the fact that the same research shows adults spend more time on their smartphone than reading print, listening to the radio or even using a desktop or laptop computer, it should be clear that it’s important for businesses to have a presence on their customer’s mobile. “It’s not just about having a great app – businesses need to use them effectively, making use of powerful marketing tools like geo-messaging and push notifications. “It’s great to hear that customers are seeing a direct financial advantage from investing in a mobile app with compelling returns on their investment. “However, it’s also worth noting that mobile app marketing can have other business benefits, such as improved customer perception and enhanced customer engagement.” 6

Issue 21 June 2015

News Round-up Giggling Squid plan rapid expansion In what could be one of the most fascinating developments the food-to-go market has seen in recent years, Thai restaurant chain, Giggling Squid has announced plans to open 70 new units. Just weeks after opening their new Thai restaurant in Bristol, the company have also opened a new site in Bath, which takes the group’s portfolio to 13 sites. The company, which opened in Hove in 2009 have set out some ambitious plans and is aiming to have a string of 70 restaurants, within seven years. Talking about the new openings, Andrew Laurillard, Giggling Squid MD, said: “Bath has been in our sights of the key provincial market towns and small cities in which to carry the carry the brand forward. “Both Bristol and Bath have an affluent well-travelled audience that knows what it wants and appreciates very good food at the right price.” Andrew’s partner and co-founder Pranee Laurillard spoke of the company’s values and touched on the personal feel of the chain when saying: “Ultimately we’re a food led business and are still having great fun. “We are immensely proud that our customers compliment us for still having the welcoming feel of a one-off independent, which is why people think of us as a family of restaurants and now a chain.” This development will see the brand become the UK’s largest Thai chain and further reinforces the notion that many small businesses are looking to expand within the food-to-go market.

Catering businesses struggle to get to grips with energy bills Findings of a new survey have found that one in 10 business people within the catering sector don’t understand their commercial energy bill. In findings published by energy and water consultancy, Utilitywise also found that almost two thirds (61%) of catering business heads were unable to identify that E or A readings mean estimated or actual, whilst more than a quarter (27%) did not understand the term unit rate. Areas with the biggest issues included business people in Sheffield (60%) and Liverpool (40%) who said they didn’t understand the information provided on utility bills. With the recession passing it is now more important than ever that businesses get to grips with their regular outgoings and it is surprising therefore that those in the manufacturing sector were amongst the most ignorant with 33% stating that’s they didn’t keep on top of bills. This problem has a knock on effect with

nearly 40% of companies being forced to up their prices, defer payments or in the worst case close down. It has been said that as many as 2.19 million businesses never, or only occasionally, check their energy bills. This is despite the fact that almost three-quarters (73%) of catering SMEs believe they pay too much for their utilities. Explaining the findings, Andrew Richardson, deputy CEO of Utilitywise, said: “Businesses need help to navigate the energy market. That starts with understanding your statements. “The terminology can be confusing, but it’s important to get a handle on it because it impacts a business’ bottom line: if you don’t know that you’re paying an estimated bill you can be in for a nasty surprise. “With more than 22,000 business customers, the team at Utilitywise believes passionately in making the energy sector easier to do business

with. It shouldn’t be complicated, confusing or opaque. Instead, we strive to take the hassle out of managing your energy, and the first place to start is by making bills less baffling. “That’s why we’re determined to help all businesses to get the skills they need to pay the bills. It’s why we’ve set out all the information businesses need to better understand their utility statements in our Utilitywise guide, and why we’re hosting tweet chats to answer common questions.” In terms of the QuickBite audience the study highlighted that 21% of catering business decision makers cited a lack of time for the reason they don’t double check the bill is correct, with a further 29% saying that they simply trust that the total is likely to be accurate. This is a worry as the study shows that over 60% of businesses are reliant on estimated bills.

Issue 21 June 2015

News Round-up Cameron receives open letter on behalf of hospitality industry Prime Minister David Cameron, will be faced with much post as he embarks on his second term in office including that of the Institute of Hospitality. The group has written an open letter to the new Government on behalf of the hospitality industry highlighting five points which they feel are important for the future of the industry. The letter was penned in the days before the general election and was formed during a meeting organised by the Institute, where recommendations were made by industry leaders working in foodservice, hotels and academia.

The five points that feature in the open letter are: A sensible immigration policy We are sympathetic to politicians’ desires to ensure that British workers are not displaced by foreign labour and that benefits are not abused. But we are concerned that the drive to cut net migration has resulted in policies that may cause long-term damage. We wish for a re-instatement of post-study work visas that allow non-EU students to work in the UK for up to two years. Keep our workforces flexible As an industry that experiences fluctuations in demand, we need to flex our workforces accordingly. The demonisation of zero hours contracts has gone too far. Yes, exclusivity clauses should be outlawed, but it needs to be recognised that amongst a range of employment agreements used in our industry, zero hours contracts have their place and suit certain employees.

A Tourism Council that also represents foodservice and SMEs The Tourism Council, established in June 2014, has given us a direct voice within Government and its valuable work must continue. Its representative commercial organisations, however, do not currently include foodservice companies who have the same lobbying goals. The fact that a global giant such as Compass conducts its lobbying separately perpetuates the view that our industry does not have a common voice. Together, a wider definition of tourism will make our lobbying power stronger. Investment A cut in tourism VAT is not going to happen any time soon, but the Chancellor George Osborne did create a tax break to encourage businesses to modernise, refurbish and expand. The Annual Investment Allowance has been increased to £500,000 until the end of 2015. This deadline now needs to be extended to allow hotel and restaurant owners the necessary time to plan refurbishment programmes and improvements. Tackling skills and youth unemployment The Institute of Hospitality is proud be in involved in the new Trailblazer Apprenticeship quality framework. The availability of new high-quality apprenticeships must continue to be effectively communicated, especially to SMEs, in order for employers to fully reap the benefits. It is widely expected that once cabinet appointments are finalised there will be a response as the industry pushes for fair reforms.

Council crack down on takeaways amid obesity fears

Plymouth City Council have taken a radical step and turned down a new fast food shop’s application because of an “excess weight” problem among residents. The takeaway which launched a planning application to sell fish and chips, kebabs, and fried chicken to the public found themselves out of luck when councillors opposed it. When challenging the verdict the prospective business owners were told that residents living in the area known as St Budeaux, are considered to be bigger than the average person and that if the takeaway had been given the go-ahead, it would have meant that 20 per cent of businesses in the area were takeaways.

Issue 21 June 2015

The Plymouth Plan, a council report, aimed at tackling issues surrounding health in the city has stressed that hot food takeaways must not account for more than five per cent of units in a shopping centre. Bill Stevens, Chair of the Council’s Planning Committee, said: “On the main high street in St Budeaux there are quite a lot of takeaways already so it’s not as though there isn’t already a choice and that’s why the Plymouth Plan is taking these steps. “I think there does need to be a choice and

a balance but particularly young people don’t need to be over-provided. “One of the objectives of the Plymouth Plan is that we do produce a healthy and fit population and do try to cut down on as many fast food and junk food areas.” At the risk of singling out individual businesses the council have also stated that large corporations such as McDonalds would be treated in the same way, and any application would be “determined on its own merits and arguments”.

News Round-up Public announce their view on the ‘perfect’ bacon butty It’s one of the most debated topics in cafes and takeaways across the land but in a survey by Direct Line for Business, the nation has voted for the perfect bacon butty recipe. The research found that the winning construction is made with white sliced bread (not toasted), smoked bacon and brown sauce, a surprise for many who expected ketchup to be called the winner.. The results went against some high profile names from the world of food with Jamie Oliver stating that he likes to warm his bread in the oven before serving, the preference across the nation is for the bread to be served plain and untoasted (58%). In fact only 21% of people like their bread warmed or toasted. A quarter (25%) of Britons say the perfect way is with bacon sandwiched between slices of white sliced bread, just beating the 21% who rated a white bap as the best option. Just 6% voted for brown bread as their top choice. Other options included sourdough and tiger bread. If cafes are going to take on the findings they will be pleased to hear that there are plenty of options to up-sell the product as, 31% would add an egg, while 17% would add mushrooms and 14% would layer on cheese.

Beer and a burger the perfect combo as brewery launch new food option Young’s, one of the most famous names in UK brewing, is set to open a new burger concept this month in a bid to make the most of a growing consumer trend.

The Burger Shack concept, includes a roving Airstream unit and permanent outdoor Burger Shacks, each individually designed for the beer gardens of a number of the breweries pubs. The first permanent Burger Shacks have already opened at two Young’s pubs in south London. The Windmill in Clapham launched on 1st May followed by a second shack at The Bull in Streatham on 26th May. According to the group, The Burger Shack has been created in response to a demand for more fast-casual dining options that still deliver on quality and the premium burger brand provides a bold, engaging and attractive food experience that engages with Young’s more urban, modern demographic. Young’s burgers are currently one of the brand’s best-selling food items and the Burger Shack will serve a range of signature patties with beef from West Country farms in Devon, chosen for its ideal fat content, giving the juiciest burgers and succulent pork sourced from Essex. The Burger Shack will also take to the open road with a customised Airstream mobile shack offering the same menu. Patrick Dardis, Retail Director for Young’s displayed his delight when saying: “We are extremely proud of our Young’s burger and the new Burger Shacks allow us to extend our food offer significantly whilst providing a more fast-casual quality dining experience. The Windmill and The Bull, with their large terraces, are extremely busy pubs particularly in the summer and the Shacks will allow us to serve our customers better at high capacity periods. The Airstream provides a unique, high visibility option that takes Young’s brand out of the pubs to a new audience.” Issue 21 June 2015

News Round-up Oxford announced as Nation’s Pizza Capital by Papa John’s Results from a ‘Pizza Survey’ by Papa John’s has revealed that Oxford residents are the nation’s biggest pizza lovers. The results found that 49% of the city’s residents eat at least one take-away pizza a week and that 30% of them spend over £21 on every order, a figure far higher than any other city in the UK. Talking about the findings, Senior Marketing Director, Andrew Gallagher, said: “The people of Oxford really love pizza. They eat more and spend more on take-away pizzas than anyone else in the UK. “They also demand quality too with more than half of the people we asked saying that quality food is the most important consideration when ordering a take-away pizza.” The study, which surveyed 1,005 residents in Oxford City centre, an area heavily populated by students of the two university’s and young professionals, also found that the locals enjoyed ordering pizza on a Monday more than any other day. At present there are over 250 branches of the popular pizza chain in the UK and as a whole the brand has seen a rapid rise in popularity over the last few years.

Coeliac UK to launch online assessment tool.

Coeliac UK the national charity for people with coeliac disease, will launch the UK’s first online assessment to help fast track diagnosis among the half a million people in the UK living undiagnosed. Café’s in particular have strived to follow allergen guides and make people aware. They have also increased ranges on their menus and it is hoped that sales will increase as more people diagnose themselves with the condition. The online assessment tool is a key initiative of the Charity’s new campaign, ‘is it coeliac disease?’, which is launched during Coeliac UK’s Awareness Week (May 11th – 17th) and backed by the Charity’s new patron, actress Caroline Quentin, a sufferer of coeliac disease. The campaign will highlight the most common symptoms of coeliac disease a condition where the body’s immune system reacts to gluten found in food, making the body attack itself. One in 100 people in the UK has coeliac disease. However, current statistics show only 24% of those with the condition are diagnosed, leaving an estimated half a million people in the UK undiagnosed. Sarah Sleet, chief executive of Coeliac UK, said: “With half a million people living with undiagnosed coeliac disease we must take radical action to turn around this horrendous situation. “We hope that giving people direct access to an online assessment tool will put those who are suffering with the symptoms of undiagnosed coeliac disease on a pathway to diagnosis and avoid potentially life threatening long term health complications. “As well as help reduce the unacceptable length of time to gain a diagnosis which is currently, on average, 13 years.” The dedicated website went live on May 11th and will host the new assessment questionnaire and provide detailed information about coeliac disease and outline the campaign activities.

Issue 21 June 2015

News Round-up Starbucks launch ‘Evenings Programme’ in the UK U.S. coffee giant and international franchise, Starbucks has launched its Evenings Programme in the UK, offering a range of meals and shareable hot and cold snacks with premium wines and beers as the look to increase this offering and extend trading. The newly renovated Stansted Airport store, operated in partnership with food travel experts SSP UK, is set to be the first location to offer Starbucks Evenings, a concept that the brand plans to expand the programme to additional stores. In US stores, Starbucks Evenings has proved itself to be very popular and has rolled out to 30 locations. Depending on the location, in the UK it will be available from around 4pm and will continue to offer the same drinks and food, with an expanded menu for later in the day. Ian Cranna, VP marketing and category for Starbucks EMEA, said: “We are delighted to launch the first Evenings Programme in the UK. Providing a welcoming coffeehouse environment has always been our focus and now we can offer something new for the evening too. “I think our customers will love the new range of terrific food and carefully selected wines and beers, which will provide even more choice and reasons to visit us later in the day.” Speaking with QuickBite Magazine, Managing Director, Mark Fox added: “The aim is to become the new local, we want to welcome people to our stores at all times safe in the knowledge that they’ll receive the same quality products in a familiar environment that is a break from the norm. “This option means that we could play an even bigger role on the high street becoming a great alternative to pubs and bars.”

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News Round-up Burger King to roll out delivery option US burger chain, Burger King is continuing a phase of calculated growth by expanding its offering with a new home delivery trial service. The group plan to deliver to the residents of Acton, free of charge, as they look for ways to increase revenues and brand presence. Talking about the trial, Matthew Bresnahan, Marketing Director of Burger King Northern Europe, Russia, & Africa, said, “Burger King is firmly committed to delivering great-tasting food at affordable prices to all of our customers. “We are extremely excited about this Home Delivery service trial so customers can continue to enjoy the perfect combination of taste, at great value prices, now delivered straight to their homes.” The three-month trial will take place across nine selected regions, including Northampton, Romford, Truro, Hornchurch, Gants Hill, Hull, Bury St Edmunds, Hayes and Acton. Customers in these areas are able to place orders over the phone or via the chain’s Delivery Website every day between 12-3pm and 6-10pm. In addition to the regular menu, the burger chain also unveiled three new combo deals available exclusively for delivery customers. These combo options include:

•C ombo 1 for £15.00 – Two large meals, including large fries and drinks, and nine chicken nuggets • Combo 2 for £17.00 – Two large meals, including large fries and drinks, eight onion rings, six chili cheese bites and two warm chocolate cookies

•C ombo 3 for £20.00 – Three large meals, including large fries and drinks plus twenty chicken nuggets. The testing phase of the Home Delivery service will remain regional with the hope of a wider national rollout later in the year.

Sandwiches thirty times as popular as salads study finds Hot on the tail of British Sandwich Week, new research has revealed that consumers across Scotland, England and Wales are thirty times more likely to choose a sandwich than a salad when eating out of home. The research conducted by labelling and packaging provider, Planglow, flies in the face of previous studies and may be seen as a surprise especially with the popularity of low-carb diets and the rise of food allergies and intolerances, especially to gluten and wheat at an all-time high. The findings are based on the sales of more than 20million units of the Planglow packaging products over the past twelve months and the company estimates that just 2.8% of grab and go choices are comprised of salads.

Issue 21 June 2015

They also found that nearly one in three choices (31%) are filled French sticks with 18% of all products sold designed for sandwiches and wraps ‘made to order’ while just 7.2% are for sandwiches made with a longer shelf life (up to 72 hours). Talking about the findings, Rachael Sawtell, Planglow’s Marketing Director commented, “We know sandwiches - especially baguettes - have been a favourite for some time though we were surprised at how significantly the French stick now dominates the grab and go market given the perceived preference for healthier choices. And while more nutritional and allergen information is being displayed on food and drink packaging than ever before, our sales suggest consumers still favour the sandwich when it comes to eating on the go. “Last December the government introduced new legislation that requires all food providers to declare allergens to consumers. While similar to GDA’s, the government has adjusted the criteria for what constitutes as low, medium and high levels of energy and nutrients (fat, saturates, sugars and salt) in our foods to support an even healthier lifestyle. “The new guidelines will take time to fully bed-in however, we believe most consumers are still choosing fuller-filled bread-heavy options in spite of this. What’s more, better labelling may also be highlighting that some perceived ‘healthy’ options - such as heavily dressed salads or salads containing a lot of pasta or cheese - are not always as low in calories, fat, sugar and so on as the consumer may like and sandwiches are often a healthier choice”. Planglow also found that every 22nd snack eaten on the go is from a pot whether that be in the form of soup, porridge, desserts etc.

News Round-up Shake Shack continue UK openings Shake Shack one of the fastest growing American restaurant chains are to continue their entry to the UK market with a string of openings in the coming months. Their latest venture will see them will open their doors at Stratford Westfield’s “The Street” venue. Here customers will be able to enjoy their 100% all-natural Angus beef burgers, griddled hot dogs and crispy fries in a move which is seen as a huge positive for the east London shopping centre. Shake Shack currently operates one site in Covent Garden and its second UK site will feature a similar menu of meat sourced from Scotland and smothered in their famous ShackSauce. The addition of this second venue highlights the success of the brand and the acceptance by the UK market. Randy Garutti, Shake Shack CEO backed this positive reception up when he said: “Over the past two years we’ve been amazed with the reception Londoners have given Shake Shack in Covent Garden. “Since that time, we’ve worked hard to further our connection to local purveyors and artisanal producers who make our all-natural burgers and made-fresh daily frozen custard menu what it is. “We look forward to opening our second UK Shack and connecting with the Stratford community.” The new opening will create over 100 jobs and Shake Shack will also work alongside The London Lions basketball team and E20 Community & Cultural Interest Organisation.

Brioche Pasquier to open new production site

Brioche Pasquier, one of the world’s largest producers of French patisserie, has completed the build of its new production site in Milton Keynes, meaning that that will be able to provide the cafes and bakeries of the country an even better service. The site is part of the group’s international growth development plans, which aim to extend the reach and up production of its products such as croissants, pain au chocolat, filled brioche, macaroons, éclairs and tarts. The new factory which was the result of investment by the company in a bid to further its international growth and development is going to generate employment within Buckinghamshire as Brioche Pasquier aims to double its UK workforce. Construction of the new 20,000m2 factory began back in March 2014, and the facility has now been completed with the intention that it will be fully operational before the end of 2015. Eric Jouet, site director for Brioche Pasquier, said: “The completion of the new factory build is an exciting time for Brioche Pasquier and we can’t wait to get into our new facility. We are working hard to get the factory operational, so are looking to expand our team in order to achieve this.” The Brioche Pasquier commercial team has been based in Milton Keynes for 12 years and has successfully grown the company, which now exceeds £36m turnover selling a wide range of French patisserie items. Issue 21 June 2015

News Round-up Survey reveals limited choice in the UK sandwich market It seem scarcely believable that the UK sandwich market and the customers in the market find choice limiting but in a recent survey of over 600 sandwiches, it has been revealed that there is little choice for people seeking something without meat, fish or cheese in it. Eating Better conducted the survey ahead of British Sandwich Week, and found that 570 sandwiches (92%) contained meat, fish or cheeses and less than 3% contained no meat, fish, egg or cheese. This research highlights the problem that many have, especially those looking eat healthily and reduce their impact on the environment. Non-meat sandwiches typically cost less and also have lower levels of saturated fat, salt and calories, thus proving healthier. Indeed this type of food-to-go is a growing trend and the demand is increasing according to a wide variety of market research. British Sandwich Week, which runs in mid-May used the Eating Better survey as a benchmark and called on food companies to be more innovative and provide a better choice of healthy and environmentallyfriendly sandwiches or wraps. They identified that by adding products with vegetables and pulses could help customers go meat-free at lunchtime. Talking about the research, Sue Dibb of Eating Better, said: “Our research shows that many people are trying to be planet and health conscious and looking to eat less meat. Going meat-free at lunchtime is a

simple way to cut down. “But consumers seeking healthier sandwiches with a lower environmental impact are being let down. “We’re calling on food manufacturers and retailers to help consumers choose healthier, environmentally-friendly diets by offering a better range of delicious sandwiches made with vegetables and pulses.

“The good news for consumers is that it doesn’t need to cost more. We found non-meat or fish sandwiches cost less on average.” The British Sandwich Week, run by the British Sandwich Association, claims that sales of sandwiches are at a record high with around 3.5 billion units sold in the UK last year, making the market worth £7.25bn.

Sustainability award for food service provider

One of the UK’s largest foodservice providers, Bidvest 3663, has become the first such business to obtain The Planet Mark for Business certification.

The award which demonstrates the company’s commitment to improving environmental and social sustainability is thanks to the hard work by the team and a strategic overview of operations. The company has pledged to reduce its carbon emissions by 2.5% year on year for three years across water, waste and energy, 14

Issue 21 June 2015

which it hopes to achieve through a variety of initiatives including investment in highly efficient delivery vehicles. Talking about the strategic overview, Shirley Duncalf, head of sustainability at Bidvest 3663 said: “As a key player in the food industry, sustainability is a fundamental part of our business strategy.

“We consider our environmental and social impacts in everything that we do and The Planet Mark for Business is an excellent fit with our culture. “The Planet Mark for Business is provided by sustainability consultancy Planet First in partnership with the well-respected Eden Project, the educational charity, which promotes sustainable futures. “As well as helping us to reduce our carbon footprint and championing sustainability, having the Planet Mark provides a platform for us to attract and retain clients by aligning with their sustainability objectives and gives us access to a growing network of like-minded businesses that we can collaborate with. “We look forward to the seeing the results of this partnership over the coming three years.” Not content with their own success in this particular field, Bidvest 3663 have also pledged to help its customers to attain the mark by providing materials, tools and advice.

News Round-up Number of foodservice outlets rises with higher demand, abut spending drops

As the choice of foods broadens and with more people opting to eat out than stay at home, it is no surprise that the number of foodservice outlets in the UK continues to rocket.

A new report by foodservice consultancy firms Horizons and JRA revealed that 66% of the foodservice operators that took part in the survey saw an increase in food sales in the 12 months to April 2015, with 21% reporting a ‘large’ increase. Interestingly the report found that consumers are also spending less when eating out. The average spend had dropped from £13.10 in Spring 2014 to £11.03 in Spring 2015, with 62% of consumers spending an average per head of under £12, compared with 51% last year. Emma Read, Horizons’ director of marketing & business development, said: “People are now snacking more, or having one, or maybe two courses instead of three, which explains why average spend appears to have fallen. “This backs up by our previous consumer research that shows that while spend has fallen back slightly, frequency of eating out is rising. “Foodservice operators have done a great job at changing their offer and adapting to the way consumers eat out today, providing more foods that satisfy the snacking opportunity throughout the day. “This, typically, means several small meals during the day, whether it be coffee and porridge bought to eat at our desks in the

morning, a muffin with a coffee mid-morning or light snack in the afternoon.” Nearly half [48%] of the operators surveyed reported that sales of snacks had increased year-on-year compared to 40 % the previous year. These items form part of the increasingly popular basket building culture, where consumer pick and choose several items in order to make a full meal. The research also showed that more people

are eating out at the weekends. Some 42% of operators said they were serving more meals from Friday to Sunday. Just over a third said that they are serving more on Sundays with pubs and bars (61%) reporting the biggest rise. The study interviewed 281 foodservice professionals between 6 March and 13 April of this year, as well as surveyed 2,194 internet users last 5-6 January.

Subway to launch ‘Stay Picky’ campaign Subway, the UK’s largest food and drink franchise and one of the biggest names in the food-to-go market are to launch their latest campaign in a bid to continue raising sales. In their latest piece of marketing, the make-your-own sandwich brand, is encouraging customers to “Stay Picky” as part of a multi-million pound brand investment, which aims to highlight the fresh ingredients the company uses. The campaign is an extension of the My Sub, My Way platform, and aims to empower customers to take control and order their sub, flatbread or salad just the way they like it. Roger Cusa, head of marketing for the Subway brand in UK and Ireland, said: “We want to encourage our customers to embrace their picky side, and take control of their food. “This new “Stay Picky” campaign really highlights the key uniqueness that Subway stores offers to our customers. With our fresh ingredients to personalise their subs, flatbreads and salads, we really are the go-to place to get picky.” Speaking to staff in the Chester store it was clear that the latest campaign would be a success with one member off staff saying: “Subway always seem to get it right, they offer the public a blank canvas in terms of their breads and you can have your meal exactly the way that you like it. “We obviously have the set menus up on the boards but in truth you can add anything that you like. “What’s more the customers can come back time and time again, always changing what they eat and really getting the most out of exciting menu.” Issue 21 June 2015

News Round-up Santa Maria release Age Cohort Report at media day

Santa Maria Foodservice one of the UK’s leading foodservice providers recently invited QuickBite to a media day at Central London’s, L’atelier des Chefs to launch their first Age Cohort Report.

The report and presentation provided in partnership with Allegra, established the eating habits and tastes of four different generations. It also highlighted the current popularity of certain flavours and how age can effect habits in the eating-out market. Surveying a total of 2,000 consumers across four different generations allowed for a broad spectrum of answers and some interesting results, the age groups were as follows: • Millennials/Generation Y aged between

18-34 • Generation X aged between 35-49 • Baby Boomers aged between 50-64 • War Babies aged 65+. The report which focused heavily on the food-to-go and quick service side of the restaurant industry mirrored many of the findings in last year’s street food review, It found that those of the younger generation, the millennials were far more likely to eat out, stating that they spend three time as much as

those in the war baby category. Flavouring was key with the millennials and baby boomers saying they enjoy spicy foods and both groups also placed Indian food in their top three cuisines when eating out. War babies were also found to be less adventurous when it comes to changing the way they eat, they ranked many of the current food trends such as pizza at the bottom of their list and instead settled for traditional British fayre and pub-type meals. Talking at the media day, Eimear Owens, Country Sales Manager, UK & Ireland Santa Maria Foodservice, said: “Demographic changes will have a huge impact on the eating out market in the coming years, we can already see the growing trends and our research is a valuable tool for both us and those in foodservice. “By 2025, 23% of the world’s population will be over 65. This is key as it changes the way producers and chefs will create their menus, there are strong patterns and the research suggests that the palate changes with age. “Operators will have to be more flexible, and depending on their brand profile, will need to understand how to exploit the growth in ‘seniors’ who prefer familiar foods they know and love and capitalise on younger diners who see eating out as the new going out. “We’re delighted to be able to share this insight with operators and help our customers create inspiring and great tasting menus for their customers. There’s never been a more important time for operators to spice up their menus.” The survey found that 33% of Millennials use social media recommendations to choose where they eat and apps such as Instagram are popular to share photos of their eating habits. Interestingly 21% see eating out as the new going out.

Just Eat secure purchase market leader in Southern Hemisphere expansion British online takeaway food service, Just Eat have revealed their entry into the Australian and New Zealand market with the purchase of Menulog Group for £445m The deal which has been financed from the proceeds of an equity issue will see the market leader in Australia and New Zealand, add to the growing portfolio of the company which launched in Denmark in 2001. The news follows on the back of reports that 1st quarter trading was good for the Just Eat group and that a 51% increase in UK orders shows the growth they are experiencing. Talking about the latest deal, Chief Executive of Just Eat, David Buttress said: “Since the time of our IPO last year, we have consistently stated that participating in a disciplined manner in industry consolidation was an important strategic objective for Just Eat,” “The acquisition of Menulog, a business with strong leadership 16

Issue 21 June 2015

in an attractive and fast-growing market, is fully consistent with this approach and will be an important addition to the Just Eat business.” The size of the Australian and New Zealand takeaway delivery market is currently estimated at around £1.6bn, with the online penetration rate estimated at 22%. It is also thought that the latest acquisition will add with 5,500 unique restaurants and 1.4 million active consumers to the Just Eat portfolio. These figures will give investors plenty to smile about as the business evolves. Menulog made 13.5 million pounds of revenues and 1.2 million pounds of underlying earnings in the year to March 31, 2015 and saw year-on-year order growth of 96 percent in the final quarter of the year.

News Round-up Chipotle go GMO free Chipotle one of the fastest growing food chains in the US, have taken note of consumers trends and demands and will moved to using only non-GMO ingredients to make all of the food served in its U.S. restaurants. Steve Ells, founder, chairman and co-CEO of Chipotle talked about the decision, saying: “There is a lot of debate about genetically modified foods. “Though many countries have already restricted or banned the use of GMO crops, it’s clear that a lot of research is still needed before we can truly understand all of the implications of widespread GMO cultivation and consumption. “While that debate continues, we decided to move to non-GMO ingredients.” GMOs, or genetically modified organisms, are crops that have had specific changes introduced to their DNA that don’t occur naturally, using the science of genetic engineering, the practise has been scrutinised by food manufacturers and consumers alike and it is thought that the move will add to trust in the brand. In order to change their menu and make the prioducts GMO-free, Chipotle suppliers have planted non-GMO corn varieties to meet their needs for corn tortillas, and the company has also replaced soybean oil with sunflower oil, and rice bran oil for other recipes and uses. A company spokesperson said that the

move did not result in significantly higher ingredient costs for the company, and it did not raise prices resulting from its move to non-GMO . Ells later added, “We are changing the way people think about and eat fast food, and that means cooking with the very best

ingredients – ingredients that are free of additives - but still serving food that is affordable, convenient, and most importantly delicious. “That’s really unusual in fast food, but that’s the quest we are on, and we continue to make progress.”

Fish and Chips the Nations favourite In a survey aimed at finding the nations favourite British food conducted on behalf of Discover Cornwal the results were pretty unanimous and it was Fish and chips that was crowned the victor. The seaside favourite has beaten both a traditional roast dinner and a full English breakfast to top the poll of the nation’s favourite food. The survey which included results from 2,000 people, ranked the dish highest on its Top 40 Best British Foods list. Tom Lowes, marketing manager at Sykes Cottages, who conducted the survey, said: “Over the years the nation’s tastes have become increasingly international when it comes to food. ‘’We want to try flavours from all over the world, and it’s great that it’s so available to us. But we Brits are undoubtedly spoilt when it comes to great local cuisine, and the results are proof that we still get excited by it.” The top 10 foods on the list were as follows: 1. Fish and chips 2. Roast dinner with Yorkshire pudding 3. Full English breakfast 4. Bacon butties 5. Apple crumble 6. Strawberries and cream 7. Bangers and mash 8. Cream tea 9. Shepherd’s pie 10. Crumpets Other favourites which also made the list included chips and gravy, which came in at number 23, and mushy peas at 27. Sausage rolls, Cornish pasties and pork pies also graced the list as well as rhubarb and custard, Victoria sponge and traditional fudge. Issue 21 June 2015

News Round-up Pizza Express to launch first takeaway store Popular pizza restaurant chain, Pizza Express have announced that they are hoping to open their very first takeaway store in Cambridge. The chain have submitted plans to open a home-delivery and takeaway service in Hills Road, Cambridge, and the new venue will be known as “PizzaExpress Delivered”. A spokeswoman for the restaurant confirmed the venture would be the first of its kind in the UK if approved by planners, she said: “We’re in the early stages of looking at how we can build on 50 years of heritage by launching a new delivery service. “Our aim is to offer the same delicious style of pizzas our founder, Peter Boizot, created in 1965, as well as the same great service and value our restaurant customer’s receive. We hope to trial a site that is dedicated to delivery from the early Autumn. “The intention is that PizzaExpress Delivered will be distinct from other high street pizza delivery chains in terms of the quality of the product and service.” If the company are successful the new store will generate up to 25 full and part time jobs, including delivery staff who hope to deal with around 100 orders per day. Around 90 per cent are expected to be delivered by scooter which could mean 32 scooter deliveries could be made per hour during the peak times of 5pm and 9pm.

Nestlé Professional® UK & Ireland appoints new Head of Beverage Solutions Nestlé Professional® UK & Ireland has announced the new appointment of Richard Green as Head of its Beverage Solutions category. Since joining the company in 1997, Green has worked in a variety of positions in Sales, Management and channel/category sales development before being promoted to Head of Field Sales. Here, he made a significant contribution delivering sustained growth, as well as driving effective structural improvements. Green replaces Matt Lane who has worked at Nestlé® UK & Ireland for the past 15 years overseeing some of the division’s largest projects and campaigns, including the launches of NESCAFÉ® Milano and NESCAFÉ® Alegria into UK markets. Speaking of his new role, Green commented: “Over the last 18 years I have been lucky enough to work across diverse areas within Nestlé Professional®, which in turn has given me a rounded market view and understanding of customer needs. With new innovations and the continued growth of the beverage solutions sector, this new role comes at an enormously exciting time for both the company and the market – I’m really looking forward to getting started.” 18

Issue 21 June 2015

Brita professional helps independent coffee shops accelerate their business with new toolkit BRITA Professional has launched a new business toolkit for independent coffee shops and start-ups. Aimed at those looking to set-up a new coffee shop, as well as owners of established outlets, the downloadable ‘Better with BRITA’ toolkit provides valuable insight and tips to help accelerate business and profitability, stand out from the competition and meet the growing demands of today’s savvy consumer. Chapters include: insight into the UK’s coffee market, how to create a winning coffee and food offer, practical recommendations on equipment and its maintenance and the importance water filtration plays in the delivery of quality hot beverages. The toolkit also covers: legislation, how to promote your business through PR, marketing and social media and a chapter on staff training and education contributed by the Speciality Coffee Association of Europe (SCAE).

News Round-up Uber to enter delivery market Taxi firm Uber are aiming to change the way home deliveries work by delivering hot meals using its own taxis. Customers will be able to order food items within the app and then an Uber cab will bring them to your home or office within a few minutes. The service launched has already launched in New York and has been so successful that this a spokesperson from Uber promised that ‘We will expand soon’. At present there is a delivery charge of £2.60 per order but Uber’s unique selling point is that they aim to provide food delivery within five to ten minutes, rather than the industry average of half an hour. The key is that Uber partners with local restaurants, whose menus you’ll be able to browse if you’re within delivery distance. The concept we be delivered by the same drivers as the normal taxi service, and works the same way and has already been trialled in other cities such as Los Angeles and Barcelona, where the company promises food deliveries ‘faster than it takes to boil water’. Uber says, ‘With just a tap of the Uber app, New Yorkers can request lunch from the city’s best restaurants—no lines, no wait for a table, no reservation needed.’ In terms of the UK market, London was among the first cities outside the U.S. to see Uber’s car service, so there’s every chance it could launch in the UK soon.

Piccup launch at Caffe Culture show Piccup one of the most exciting new developments in the world of coffee have launched at the 2015 Caffe Culture Show. The company have now built 2 free mobile apps that combine for coffee shops to interact with their customers via mobile. Customers can use the apps to let a particular coffee shop know where they are and when they expect to collect their fresh coffee. The user and the coffee shop can then communicate directly to make sure that the order is correct. Speaking about the launch was one of the founders, Daniel Halstead who said: “The mobile app and digital coffee ordering platform exists because we believe that the best, most loyal customers often order the same thing in the same coffee shops, and that there must be a better way for them to get their favourite coffees. “Instead of queuing to order and then queuing to collect, we knew could create a simple solution using technology. “We spent a lot of time working with busy coffee shops in central London to develop the idea and to work out the ideal product. “When we realised that we had found a way to really help coffee shops we knew we must build the app, and given coffee shops are highly competitive we knew it would also have to be free. “We exhibited at Caffe Culture to get feedback, and we found that most people didn’t anticipate how technology could help a coffee shop, but were curious. Once they saw the way our apps work together they quickly became very interested and we had many shops signing up to the network.” Issue 21 June 2015

News in brief Just Eat shares surge on back of good 1st quarter Just Eat, the online takeaway service, has once again seen their share price climb thanks to a rise of 47% in like-for-like sales over the first quarter. The London-based company, which launched in the UK in 2006 saw a jump in orders over the first three months of the year thanks to significant investment in its technology. The company’s mobile apps and website were redesigned and a smoother ordering and operating platform seem to have paid off. Talking about the early part of the year, David Buttress, chief executive, said that: ”the continued shift of consumers to the ease and convenience of ordering food through Just Eat apps and websites” was a major factor in the success. The company which floated on the London Stock Exchange last year and have seen themselves enter into the FTSE 250, currently has more than 8 million users, with 45,700 takeaway restaurants signed up to their food ordering service. At the time of writing Just Eat had seen their shares swell 6% to 482p.

Google announce food ordering service in latest blog post Google, the world’s largest search engine, has announced a new service that lets you order fast food directly from their search results, it what many believe could be an industry game-changer. Initially the service will only available in the US, and allows the user to search for a nearby restaurant on their phone before selecting ‘place and order’ in the results. In an interesting twist the user will then be offered the chance to select a third-party delivery service, through which they can order food from the restaurant. The California-based tech giant has teamed up with six delivery companies so far - Seamless, Grubhub, Eat24, Delivery. com, BeyondMenu and MyPizza.com and Google have said they were planning to add more companies in future. The service appears to be exclusive 20

Issue 21 June 2015

UK coffee industry witnesses launch of ‘ground-breaking technology’

A reusable coffee cup which allows consumers to order and pay for their coffee, earn loyalty points and send coffee to friends just by scanning the lid has been unveiled in London. The frank green SmartCup™ is the first of its kind and was one of the most eagerly anticipated launches at the London Coffee Festival. The revolutionary technology syncs frank green’s CafePay™ app with the SmartCup™ which has an embedded chip enabling the user to go cash free by tapping the lid of the cup to a sensor which processes payments securely at participating cafés. Australian entrepreneur Benjamin Young, the founder of frank green, has long believed that integrating technology with reusable cups was the logical next step. He said: “What is amazing about this is that it blends the daily routine; you’ve got coffee, you’ve got money, you’ve got loyalty. “When you put that all together and you have an innovative way for cafes to build lasting relationships with their customers. “A cup of coffee is the most traded micropayment in the world – with around one billion sold per day. Our market research told us there’s significant consumer demand for seamless cashless payments, loyalty discounts and special offers. “We believe that the SmartCup™ and CafePay™ can completely revolutionise the way we consume coffee right around the world.” With Britain’s coffee shop market estimated to be worth £7.2bn a year and over 19,000 outlets selling coffee in single use cups, the brand is hoping UK consumers follow Australia’s lead where 30% of people bring their own cup to the coffee shop. Benjamin Young added: “There’s definitely a major behavioural change required here in the UK and as while we’ve all become more environmentally aware in recent years, we seem to think nothing of contributing to the millions of throwaway cups that end up in landfill every day. Launching in May 2015 worldwide, the frank green SmartCup™ can be purchased online or from selected independent retailers and cafes nationally.

to mobile at the moment, with the same functionality not yet available on PC. This latest development follows news earlier this week that more searches are being made from mobile devices than PCs for the first time, especially in the food and drink industry.

US sandwich chain, Potbelly secures UK debut site Potbelly, the highly successful sandwich chain will open a 1,870 sq ft site in the Westfield Stratford complex with plans to open a further 10 London stores in the next five years according to reports. The brand who are looking to make an immediate impact will have a particular focus on high streets, shopping centres and

transport hubs for their toasted sandwiches, made-to-order salads and daily baked cookies. In an exciting announcement, Alwyn Lewis, CEO of Potbelly, said: “Potbelly is continuing our international growth alongside our consistent US expansion of between 48 and 55 units per year. “We’re hugely excited to be bringing our legendary sandwiches to the UK for the first time. “It’s a market we’ve been watching closely and Sheikh Holdings are the perfect partners to represent the brand going forward in the UK. Potbelly which established themselves in 1977, currently have over 400 sites in the US and has now signed a master franchise agreement with Buraq Retail Ltd for their initial UK expansion.

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Issue 21 June 2015

Fish and seafood

With consumers developing ever more sophisticated tastes when it comes to eating out, it is imperative for chefs and foodservice providers to keep pace with such fast moving changes. In the past many dining establishments might only have made a token gesture to including a couple of fish and shellfish dishes on their menu, however with an ever increasing variety of fish and shellfish readily available to todayâ&#x20AC;&#x2122;s 22

Issue 21 June 2015

â&#x20AC;&#x153;When it comes to fish and seafood oneof the key issues that gets raised is sustainability

chef, and customers ever interested in trying something new or different, there really is a great opportunity for such products to make up as much as 35 â&#x20AC;&#x201C; 50% of standard mixed menus, across both starter and main courses.

Fish and seafood As consumers in the UK, we have a tendency to focus our seafood consumption on five main species: • • • • •

Salmon Tuna Cod Haddock Prawns

Surprisingly these numbers do not give a full reflection of the market as on any one day it is estimated that there is in excess of 100 different species of fish and shellfish available to purchase in the UK, a veritable bounty from the seas. However, with so many other varieties of fish and shellfish to try, what can caterers do to encourage consumers to try something different? Many consumers have never tried anything other than the previously mentioned Top 5 species and are often simply

Issue 21 June 2015

Fish and seafood

unaware of what other great tasting species are available. Talking about the variation on menus and the growth of the market was Andy Gray, Trade Marketing Manager for Seafish, who commented: “Trying something different can help to reduce the pressure on more traditional species and also helps to vary the diet – there is a huge variety of different vitamins and minerals found in different species of seafood. “This diversity of species and the increasingly adventurous tastes amongst consumers, provides a great opportunity for caterers to utilise some of the lesser known seafood species such as John Dory, Gurnard, Brill, Megrim, Squid, Coley and Pollock. “While many consumers are often reticent about buying seafood for preparing and cooking at home, it is 24

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Fish and seafood however often a main menu choice for many people when they decide to eat out of home – putting trust in a chef that he or she will expertly prepare and serve an excellent seafood dining experience. “This point can therefore be acted upon by caterers by ensuring that there is a good variety of seafood choice on their menus.”

“Trying something different can help to reduce the pressure on more traditional species and also helps to vary the diet” Penetration of seafood in the UK is relatively high, with approximately 90% of consumers eating fish in a given year. Frequency of consumption, on the other hand however, is low, with only approximately a third of consumers eating fish at least twice a week. The ‘2 a week’ message, encouraging customers to include two or more portions of fish/shellfish a week (one of which should be oil rich fish) as part of a healthy diet/lifestyle, is still a fantastic platform on which to promote fish and shellfish to your customers. With all of this in mind there a few other things to consider as well as menu choices.

Sustainability When it comes to fish and seafood one of the key issues that gets raised is sustainability. Many critics from within the media have suggested that levels are dangerously low and that certain species are being over-fished. Sharing his thoughts on the issue, Simon Tomlinson, Managing Director of XpressFish Ltd said: “There hasn’t been a better time to enjoy fresh fish and seafood, the variety and quality coming into the UK is fantastic. 26

Issue 21 June 2015

Fish and seafood

“There has been a lot written in the press about depleting fish stocks but in truth the quota of fresh cod hasn’t been higher since 1972. “Sustainability is key in this industry and for all that is said about over-fishing I wouldn’t worry about it, it’s great that demand is high and that we can met that demand in an ethical and well managed way. “In terms of the cost, there are many that have suggested that the rising prices are due to this over-fishing debate, that’s simply not the case, part of the problem is that the pound has been volatile since the recession started in 2008. The truth is that we have such good products that the global demand is at record levels.

Regulations Mike Berthet, Director of Fish & Seafood for M&J Seafood has spoken authoritatively on the subject and said to QuickBite: “The new FIC (Food Information to Consumers) regulations introduced at the end of 2014 should

have a positive effect on the fish and seafood sector.

products from the most responsible and certified sustainable sources.

“In many areas of the world there is a practice of trying to pass off products for something that they are not and the new regulations should put a stop to this.

“The SSSL (Safely Sourced Seafood List) contains over 300 fresh, frozen and chilled, responsibly sourced fish and/or seafood lines supplied by M&J Seafood. The idea is that it will empower the fastgrowing number of chefs looking to offer responsible menu choices, making it easy for them to be part of the UK’s top restaurant sustainability initiatives such as Fish2fork, Sustainable Fish City and the Sustainable Restaurant Association.”

“There has been a lot written in the press about depleting fish stocks but in truth the quota of fresh cod hasn’t been higher since 1972.” M&J Seafood has worked very closely with a number of other stakeholders, including the Marine Conservation Society (MCS) and the Marine Stewardship Council (MSC) to provide the foodservice industry with its first comprehensive guide to seafood

The items that have been highlighted here show the importance of fish and seafood on a menu and as the customers in the UK look for healthier choices those in the quick service industry must do their bit to increase sales and awareness. It’s also important that customers don’t get tired of the menu and offering a variety of fish and seafood dishes is a good way of ringing the changes. It is also an excellent opportunity to introduce under-utilised species onto the menu. Issue 21 June 2015

Business Profile

Golden Union Fish and Chips

Fish and chips are having something of a resurgence at the moment with the likes of Harry Ramsden’s opening up a record number of stores. But what of the independent and how are they operating in the market to provide the best possible produce at the right price to an army of baying customers? Here at QuickBite we scoured the country for a good example of Fish and Chips and after talking to a selection of our readers one business came out as a real market leader. Here we speak to Kerry Brennan of the Golden Union Fish and Chip shop in Soho.

“Well it’s a good story, the Golden Union was set up by myself and Billy Drew in the Autumn of 2008, we both had a huge passion for the industry and thought that we could offer something high quality and cost effective in the centre of London.

So Kerry, who set up the Golden Union, when did you open and where did the name come from?

“In terms of the name it was a combination of Golden which represented the colour of our batter

Issue 21 June 2015

and Union which represented the union of fish and chip shops and the Union of the British Isles, we really wanted to show solidarity and that we were doing something for everybody. “Custom is vital for us but so is atmosphere, we wanted to make the fish bar as a place to meet and for people to enjoy each other’s company whilst enjoying top quality food.”

Business Profile

What is the ethos of the business? “Our ethos is a simple one really, we strive to produce the finest fish and chips exactly the same, from the moment we open to the moment we close. “Continuity is key and we want our customers to leave feeling satisfied and then to see them back safe in the knowledge that the next time will be just as good as the first.” Tell us about your customers then, do you have plenty of regulars?

“Our customer base is a real mixture from the people working in Soho who pass the store everyday, to residents and tourists visiting London. “We even have our own little fan base where visitors around the world come back and visit us every time they are in London. “There are people talking about the business all the time and we have had a really positive response online and social media with many adding pictures and leaving nice comments.”

What percentage of your trade would you say is takeout/eat-in? “We have a really nice split to be honest, the passing trade is very important but we are a restaurant so I’d say that it’s probably about 30/70. “Sitting in for a meal is a real treat but if you do decided to take away you are still getting the same quality in terms of both service and food.” You only use fresh fish and seafood is this correct? “Yes, this sets us apart from some of the competition in the area, making sure that we have the best quality fish is vital, you can really tell the difference between our products and frozen ones. “In terms of chips they have to be from the best potatoes and that’s exactly what we use.” So where do you source your fish from and why? “We mainly source our fish from Scotland but we do use other fishing ports from around the UK. “Freshness is key so sometimes we have to be a bit more selective, we’d never sacrifice what we are doing because the Issue 21 June 2015

Business Profile best fish isn’t available. “To do well in such a competitive industry you have to have the freshest product from boat to table in less than 24hrs.” Talking about competition do you have plenty and how do you stay ahead of them? “There is competition in every market you just got to believe in your own product and vision, which is exactly what we do here.” What’s the secret then to good fish and chips? “We do thing our own way here at the Golden Union and I wouldn’t want to give too much away but we aim to meet two objectives, first you must have a quality product and secondly the execution of cooking it is key.” “It also has to be fresh, cooking the products to order in front of the customer is essential.” Why do you feel it is important to cook the fish to order, especially in a market where many try and get customers in and out quickly? “We feel it is important and part of

our ethos to give the customer, the opportunity to experience perfectly cooked fish and chips as fresh as we can possibly make it.

the moment? “I feel there is some excellent food in this category and I’m proud that the Golden Union is part of this ever-growing market.

“There is a theatre about making something in front of them much like an open kitchen in any other restaurant.”

“There are some excellent independent people producing some great quality food of which we are just one, the customers keep coming back for more and there is a real buzz about fish and chips, this is a truly British dish and we’re serving some of the best in London.

How do you feel the food-to-go and quick service restaurant industry is at

What are the growing trends you’ve noticed? “Well we are starting to see more customers and more of our competitors selling and serving alcohol, our fish and chip shop does serve alcohol and it is a popular choice in the evenings. “Both the beer and wine complement our food and it gives the whole place more of a restaurant feel.” At present the Golden Union employs 12 full and part-time staff and serve a wide variety of customers from around London. Their passion for fresh, high quality fish and chips at a competitive price put them in good standing and it looks to be just a matter of time before they open a second venue 30

Issue 21 June 2015

Menu ideas

of Italy

One of the most popular cuisines in the UK at the moment is Italian food and this has been translated on to the menus of food-to-go units, takeaways and quick service restaurants across the country. Issue 21 June 2015

Menu ideas There are many reasons that the dishes are popular other than taste and these include versatility of the ingredients, the ease at which they can be used and the speed and which the food can be prepared. A recent Mintel report suggests that 45% of customers regularly visit pizza, pasta and Italian food outlets making this sector of the market one of the most widely used in the industry and something caterers can build upon. What’s more, with premium pricing points and low production costs, Italian food can often command enhanced margins for operators. Popular items include an endless variety of pasta dishes and for many, a quality homemade pizza offering. Allowing the customer to choose their own toppings to suit their taste, then made fresh to order, a homemade pizza menu incorporates innovation and quality to give a menu a real sense of excellence. Fresh, packed full of flavour and available in an almost endless supply of different styles and tastes, Italian food can be something as simple as offering a delicious, freshly made pizza or it

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could be an outstanding pasta dish full of the freshest ingredients, shellfish and vibrant herbs. Italian cuisine provides a popular staple on any menu, its success due in part to its uncomplicated style and classic ingredient combinations, appealing to the whole family. With origins in peasant food, Italian cuisine offers a wide choice of regional dishes, with twenty regions across Italy, each offering rich, diversity and preferred cooking styles. According to research, Britons are spending around £4.4bn on pizza every year and the findings concluded that ‘pizza is now the most popular food purchased in British restaurants; the second most popular item bought in supermarkets for dinner and fourth most popular dinner item purchased in fast food outlets.’

Cheese and bread Cheese and bread are vital for pizzas but they can also be used in a range of ways from appetising starters to tasty sides. Grace Keenan, Brand Manager for Kerrymaid said:

“Featuring on menus in both Italian themed restaurants and more traditional country pubs, Lasagne is one of the most popular Italian pasta dishes in the UK.

Menu ideas “Caterers making large quantities can prepare the dish quickly and easily by using cheese products like those supplied by Kerrymaid. These cheeses, offer value and consistent quality, as well as reducing the amount of time it takes to prepare. The products are also melt stable and do not oil out, while boasting a delicious creamy taste. “Another consistently popular Italian dish is Pizza and research by Technomic shows that the majority (65%) of pizza consumers are aged 18 to 34, and that consumers are keen to have more flexible pizza options when it comes to buying pizza out-of-home. Caterers should consider using our products which are specially designed for this popular Italian dish, providing great visual appeal that holds its shape and speeds up service time for caterers.

“45% of customers regularly visit pizza, pasta and Italian food outlets making this sector of the market one of the most widely used in the industry” One of the other leading brands for those looking to buy cheese within the foodservice industry is GRH Foods, who’s range of Italian Style Cheese offers unique versatility to their customers. Their Pappa Gino’s Pizza Cheese is a superb mozzarella cheese which can also be carefully grated together with other fine cheeses, to produce a fantastic flavour for all pizza and pasta products. The group only grate cheese from whole blocks which are chosen for their specific qualities and their grated

blends are selected for their ability to cook and melt easily, as well as for their full-bodied flavour. Gareth Hockridge, Director at GRH said: “We work really hard with the development team here at GRH and our suppliers to ensure that we have the best possible product for our customers. “We like to work individually with our customers to offer them bespoke solutions for their needs and we can offer a range of products to help the expand or compliment their menus. “One of the current trends in the industry is the call for Buffalo

Mozzarella, this is a really popular choice and we can sell it in various sizes so that it can be used by any of our operators. “We also specialise in mozzerella rope, so that those who want to make their own stuffed crust pizzas can. “We offer expert advice to the pizza and food services industry and provide bespoke blends of mozzarella and cheddar cheeses to meet their exact requirements, functionality is key in this industry.” Italian breads are also trending and provide a great addition to a menu, be that included on a sharing platter as a side to a main dish or as an interesting Issue 21 June 2015

Menu ideas carrier for sandwich options – a good opportunity for operators to generate profit. With much adulation, Pan’Artisan’s authentic Italian recipe Focaccia has been hailed by many as one of the finest on the market; a light crumbed, moist result is achieved by means of a 24 hour proving process, which allows the flavours to develop and by making using extra fine-ground, Durham Semolina flour the Focaccia has an open, light structure. Being finished by hand, Pan’Artisan creates a truly authentic, traditional Mediterranean bread.

Speed Offering pasta dishes and risottos can be challenging for foodservice operators as they can be time consuming to prepare. Some operators just don’t have the facilities or the resources to cook Italian dishes from scratch. Paul Turner from MDC Foods explains; ‘A reduction in preparation time frees up the kitchen team to concentrate on other things and ensures a reduced waiting time for customers’. ‘MDC Foods offer a large range of blanched frozen pasta and risottos, both are available as base products to which restaurants can add their own sauces and preferred ingredients or for

ultimate convenience complete meals are available.

Versatility The versatility of Italian foods is one of the key reasons that these products are so popular. When cooking dishes of this style there is quite often a base, in the case of Italian cooking this is often pasta. There are a wide range of pastas available and they are a high margin item for the businesses that decide to use them. They can be used in a number of ways and form the base to which a range of sauces, meats, cheeses, vegetables and seafood can be added.

Equipment When it comes to making your menu stand out from the competition, why not look to put the theatre back into the cooking process, by utilising the impressive sights, smells and tastes of a front of house, authentic stone-fired pizza oven. 34

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Michael Eyre, Product Director at Jestic Foodservice Equipment spoke about the current availability of products and said: “Wood Stone has been a market leader in the provision of stone hearth pizza ovens for over 20 years, supplying one of the finest and most complete lines of commercial equipment to the industry. “Equally suitable for positioning within a kitchen environment or in an open plan, customer facing set-up, customers and operators alike will adore the rich, smoky flavour associated with cooking in the oven. “Available as both a gas fired and traditional wood fired oven, and manufactured in a wide range of sizes and styles, operators will be able to work closely with one of the experts from Jestic Foodservice Equipment to ensure their new appliance provides the optimum level of service they require.” Offering outstanding quality, delightful flavours and pleasing aesthetics stonefired pizza ovens will intrigue customers and provide contract caterers with a real point of difference when it comes to a quality food menu.

Design inspirations

Ship of Adventures

QuickBite sets sail with the Ship of Adventures, a quirky cafe in the heart of London When it comes to interior design within the food-to-go industry, many businesses are moving either towards a clean, clinical style or a rustic, urban look, but sometimes it pays to be different and in our latest design inspirations we feature a café like no other. The Ship of Adventures café in the heart

of Dalston, boasts some of the most interesting design in the country and this quirky community café decorated in the style of a pirate’s galleon has proved to be both a huge talking point and an enormous success. Opening in March 2014, the space has been a hub of activity and is a focal point for the community. As well

as a café the building is also home to gift-shop and events space run by The Hackney Pirates, a charity which supports young people in their learning. The Hackney Pirates work with a range of local partners and suppliers to bring the most unique products and experiences in coffee, food, gifts and events and all of the profits from The Issue 21 June 2015

Design inspirations

Ship of Adventures go to supporting educational workshops with young people in Hackney. Running the cafe is a big job and there is currently just one full time member of staff, but in the true spirit of the community there are also a few freelancers that work part time and a team of around 15 volunteers that generously give up their time to help raise funds for the Hackney Pirates. Speaking about the choice of design and the concept behind the café was, Hackney Pirates, Head of Trading, Laura Marney who said: “This is a community space, everybody chips in and after forming the the Hackney Pirates it seemed only fitting to make the entrance to our building look like the inside of a pirate ship. “The idea for The Ship of Adventures was born to encompass the whole building. On the lower level we have our main workshop space, The Deep, which looks like an underwater cave. On the upper decks we have our tropical 36

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themed Ideas Room and even two crows nests! “It will be no surprise then that with all of the help from volunteers in the cafe that it was these individuals who also helped to create the place that we see today. “The group worked tirelessly to get the place open and after working with the fantastic vision of artists, Camillia Langoux and Ben Reynolds, they conceived the pirate ship theme. “Camilla and Ben designed the whole thing and with help from carpenters from RaRa and an army of volunteers they constructed The Ship.” The main ethos of The Ship of Adventures is to support The Hackney Pirates charity and to be a creative and adventurous learning environment for young people of London. This sense of goodwill also flows through the way the group operates as a business. They actively try to use other social enterprises, charities and local

Design inspirations businesses as their suppliers where possible. All of the food is made and prepared fresh on the day and despite the compact kitchen the team produce a varied and popular menu including sandwiches, soups, salads and cakes. Ethical sourcing of ingredients is also popular and the team try and buy locally where they can including, 100% Arabica coffee roasted in Clapton, a sourdough bread that uses just four ingredients and is baked in Hackney and a selection of salad and vegetables, grown by their green-fingered neighbours at Farm:Shop in Dalston. The success of the café means that the group have afforded some of the best equipment on the market including the San Remo Verona TCS coffee machine they use to turn out a selection of lattes, cappuccinos and espresso. When asked about the design, Laura added: “Everyone loves the design of the ship, it’s the first thing they ask about when they come through the doors. A lot of people even think that it’s the inside of a real ship. “My favourite feature has got to be the secret passageway. We built this in so that the young people who we

work with have their own entrance to the workshop spaces but we’ve found that all children that visit The Ship (and adults too!) love it! “The design is fantastic because it really blends in with the rest of the structure, it really is secret, you’ll have to come in to find it! “Children that come with their families are fascinated by the pirate theme and love our secret passageway.

“The young people we work with love it too, it really sparks their imaginations and it’s a space where they can show off their work through the published products they contribute to.” At present the café can seat up to 15 but thanks to the handy design of the space below deck, the team can cater for private events for up to 60 people, meaning that this is a versatile business with plenty of potential.

Issue 21 June 2015

Health & Safety

Health and Safety in the commercial kitchen One of the key things that a lot of people in the catering and food-togo industry forget is that the quality of your food as well as variation, price and speed of service can be deemed useless if the environment in which you prepare and serve it are not safe. 38

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Health & Safety The consumers of today are a technological bunch and they take to social media and restaurant review sites quickly. Making sure that you donâ&#x20AC;&#x2122;t do anything that could alarm, alert or harm them is vital and making sure that you stick to the best possible practices is integral to keeping away from negative reviews. Two of the things that are often in sight in the takeaway industry are the ratings that you are obliged to post in view of your customers. These ratings show that you have been audited by an environmental health officer and that you are serving your food in a clean safe manner. The other thing that your customers can see are is often the space behind the counter. Making sure that this space is clean and that there are not food products lying around is crucial. Showing that you have clean oil if you are a fish and chip shop or making sure that you clean any surfaces where food may be prepared is very important.

Labelling

Cleaning

Labelling your food is of the highest importance, making sure that you rotate your stock and that any frozen items are properly thawed may be the difference between preventing illness and not. Many companies offer solutions for you to mark and label products ensuring that all of the staff know what they are using and when to use it by.

Cleaning surfaces in a commercial not only prevents cross contamination but also reduces the risk of bacteria spreading, this can be very important if you are advertising products on your menu that are designed for the diets of those with allergies. There are a number of sprays, cleaning products and cleaning cloths that you can buy and it is important that you keep these to hand.

Colour coding is extremely effective, especially in minimising the risk of cross contamination and controlling the freshness of food. There are a range of colour coded days of the week labels control your food wastage and will ensure that all stored food is dated effectively. Available in either removable or disposable options, you can also buy colour coded labels with extremely strong adhesive that can withstand freezing and low temperatures or that are dissolvable within 30 seconds from companies such as Nisbets.

If you are using a surface to prepare food then making sure that it is clean and dry before doing so is key. Some cleaning products can be harmful and should be kept away from the food so as not to taint or poison them, it is also important that staff follow good practices too. Heather Beattie, Product Brand Manager, Nisbets Plc spoke about some of the latest products and said: â&#x20AC;&#x153;When it comes to cleaning and hygiene, this doesnâ&#x20AC;&#x2122;t just apply to surfaces and equipment which are used in the

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Health & Safety

preparation of food and drink, but also to staff and foodservice environments. “With 80% of most common infections spread via our hands effective hand washing is essential and with the Jantex Foam Soap Dispenser, reducing the spread of germs couldn’t be easier. Its arm lever-free design makes it ideal for fast-paced environments with a refillable reservoir and a contemporary style. The product also features a lockable spray, 2ml dose size and a maximum dispensing capacity of 800ml. A larger 900ml capacity option is also available. “To ensure good hygiene practice and to prevent cleaning products being mixed up, Jantex offer a range of colour coded products from labels and spray bottles to bins and mop buckets. One of the most popular collections from the range are the 750ml plastic bottles with colour coded heads that make identification easy ensuring that the correct products are always used. Millilitre levels are clearly marked on the bottles and allow for the simple dilution of chemicals.”

Avoiding slips Slips in the workplace are some of the most common accidents that can happen in a commercial kitchen and there are a number of items that can cause them. Oil and other liquids as well 40

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as food and rubbish can be hazardous and with a large number of hot, sharp or electrical items in a commercial kitchen, accidents can happen. According to research, over 80% of all accidents in a commercial kitchen are avoidable and by being a little more diligent you can cut the risks of injury. Any injuries that do occur can leave you short of staff or can end up costing you financially if negligence is to blame. Making sure that you sweep and then clean floors with hot soapy water to lift any oil will make the area safer, just make sure that you invest in proper dry mops and signs to warn staff and visitors of potential hazards.

Good Housekeeping One area that is often over-looked when it comes to food hygiene is the back of house food storage area, which can be a breeding ground for potentially harmful bacteria. Rusty shelves, dust, grease and food spills can all lead to the growth of dangerous microbes, risking crosscontamination and compromising the quality of poorly stored food. The Camshelving® Basics range offers hygienic, flexible and durable options for foodservice operators, no matter the

space or budget available. By utilising removable shelf plates, the ability to easily adjust shelves, and the option to create open corners makes it an ideal preventative. The light weight and longlasting non-corrosive materials in the range can endure hot, cold, dry, wet and humid conditions to meet HACCP and food safety recommendations. Brian Lavelle, Cambro’s UK & Ireland Account Manager said: “This new range is resistant to scratching, peeling, warping, rust and corrosion. We even offer our customers a lifetime warranty against rust so that they never have to worry about unnecessary replacement costs.” “To stop bacteria growing and contaminating foodstuffs, shelving should be kept clean and products stored at least 6’’ (15.3 cm) off the floor. All shelf plates in the Camshelving ranges are fully washable and fit easily into open-ended Camracks® for commercial dishwashers, whilst their height adjustable shelves keep products safe and menu options flexible.” Booking an appointment with the EHO may seem like a daunting prospect for many in the foodservice industry, but in truth getting the correct paperwork and providing a safe, clean workspace is essential.

Business profile HEALTH AND SAFETY, IS NOW THE TIME TO CHANGE? When it comes to health and safety there’s no better time to change than the present and many businesses are looking at ways to get their facilities up to scratch. One such thing that can be done, that will have an immediate effect on improving the safety, is finding a better way of cleaning slippery kitchen floors. Kitchen cleaning should not be based on a periodic deep clean to make floors safe, instead thorough cleaning on a regular basis is vital. There is far more to it than a mop and bucket. Wet mopping is a cheap option and has been around for over 100 years, but why do cleaners still believe it is the best practice? Is it because they’ve always used them or have the more high tech options turned out to be ‘not fit for purpose’? Well now change is really here, as Dowding & Plummer launch a cleaning machine that will revolutionise age old practises and increase health and safety in the workplace tenfold.

The manufacturer based in Birmingham, have produced ‘state of the art’ cleaning machines for over half a century and their latest range is set to aid café’s, takeaways and restaurants in their pursuit for perfection. Barney Dowding, Managing Director stated: ‘We have been producing cleaning machines to high standards for years, but have been aware that safety flooring in any form was a challenge to any cleaner. ‘We needed to design a machine with a more positive cleaning action that could be used by anyone with a minimum of training, and would make safety floors easier to clean quickly.’

“We have been producing cleaning machines to

two different cleaning styles in one move, firstly it cleans and secondly it collects the residue left from the first stage cleaning. This method leaves the floor safe and drying time is accelerated meaning a better consideration for employee’s welfare. Slip falls can be costly for any business with claims reaching astronomical levels - the average claim for such an injury in the USA is around £100,000. Whilst chemicals can be used to assist, fantastic results can be achieved just using water. The reason being that the main pad for the majority of cleaning is melamine (magic sponge) and this pad cleans and degreases effectively using water only. The fine abrasive action is created by the open construction of the foam that results in grease and dirt being erased from the floor surface.

high standards for years”

The LMX uses a fine electric spray to control the amount of solution required to dampen the melamine cleaning pad.

Surprisingly it was a technology that had been around since the early seventies that caught his eye and his imagination to produce a range of machines that required the values that would be a benefit to all cleaners.

Operators were amazed at the results achieved in just a few minutes of use at a fast food restaurant test site. ‘The results were unbelievable, and I must have this machine’ stated the owner.

Orbital oscillation was emerging as ‘first in class’ for added value, it requires very little training, low moisture usage, and is around 90% more efficient than wet mops.

How safe are your floors?

These products clean faster than other available options and the unique cleaning action that oscillating machines provide means that the floor is scrubbed thousands of times per minute. By using a combination of different pads together, the LMX machine can produce

Why not take advantage of our free measuring service to check the coefficient of your floors when you request a nonobligational site demonstration. Contact: John McCormick Mobile: 07768 851803 Office: 0121 706 5771 Email: johnmc@victorfloorcare.com Issue 21 June 2015

Equipment focus

Freezers

When it comes to the food-to-go market there are a range of appliances that are essential to have if you are to run a profitable business, one such appliance is freezers.

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Equipment focus Modern catering freezers are economical, allow for both storage and for freezing a range of side dishes as well as batch baked items. They can also be used for desserts, ice cream and are a must for those conscious about portion control. Good refrigeration is essential in maintaining the quality of your produce, and ensuring food is kept in a safe environment. It is therefore paramount that even the smallest of outlets invest in a commercial, rather than a domestic model. Commercial models are built to withstand constant door openings, higher working temperatures and overall more frequent use than domestic options. In this month’s issue we look at some of the latest products on the market and find out how the companies that supply these products can help you make the most of your business.

Knowing what type of freezer will do the job for you is essential and Robin Candy, Polar Brand Director for Nisbets highlights some of the key questions that you should ask before making a purchase. He said: “You must ask yourself the following prior to buying a freezer, Where will the unit be situated and what type of food will you be storing in it? Is it your main unit, or will it be used for additional storage. “How much food do I need to hold and what space do I have available? Does it provide a realistic capacity based on your menu and the amount of covers and ensure you have a big enough space. “Where will I position the unit in the kitchen? Will the outside ambient temperature affect how effective the freezer is.

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Equipment focus

“Position of shelves are vital, ask if they are fixed or removable and are they height-adjustable for your convenience depending on what they are storing? “Cleaning and maintenance is also important, make sure you can easily clean inside and outside regularly, also do you require castors for easy manoeuvrability and cleaning.” “The beauty of the Polar range from Nisbets is that there is a wide choice of units available in various heights, widths and designs. So whether you require an under counter unit or a larger upright model, Polar have a unit to suit all needs. “Large upright freezers include the Polar 365 litre freezer (white CD613, stainless steel CD083) – light-duty units with LED temperature display and electronic controller, and rear castors for easy manoeuvrability.”

Economical Factors Tina Carter, Marketing Manager for Brakes Catering said: “When it comes to buying new freezer equipment the main focus, just as it is with equipment in general, is energy saving. So, here is some advice on how to save money, not just at the time of purchase, but also on a day to day basis. 44

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“Firstly, make sure that any freezer you are considering buying is approved under the government backed ECA scheme. All ECA approved equipment has to pass a rigorous, independent test on energy efficiency. Secondly, ask your supplier what refrigerant is used in their products. The most common refrigerants in the UK are R134a and R404a both of which are zero ozone depleting.”

“Cleaning and maintenance is also important, make sure you can easily clean inside and outside regularly” Glenn Roberts, managing director of Gram UK echoed this saying: “Many operators now widely accept that when purchasing a freezer they need to take energy efficiency into consideration – after all, this ultimately impacts on their bottom line. “With refrigerators and freezers making up approximately 50% of the total energy expenditure in a kitchen, it makes financial sense to invest in the most energy efficient and durable product possible.

Equipment focus “Operators can choose from a number of freezer units across the Gram range, depending on many factors, including operation type, speed of service, menu rotation and kitchen size, to name but a few. “Coming in different sizes and types of appliance, all Gram units are ideal for those looking for a reliable, durable, and energy efficient piece of refrigeration equipment that provides

“With refrigerators and freezers making up approximately 50% of the total energy expenditure in a kitchen, it makes financial sense to invest in the most energy efficient and durable product possible.”

exceptional food storage. “The range includes the new SUPERIORPLUS 72 – one of the most energy efficient freezers on the market; the Compact, ideal for kitchens with limited space; and the recently expanded Gram sub-brand Snowflake, which is a great option for energyconscious operators who may be restricted by budgets.”

Cleaning Cleaning the unit regularly is crucial as is making sure that you implement a planned preventative maintenance schedule. A build-up of dust and grease around the condenser will significantly reduce its effectiveness. In an effort to maintain the desired temperature the compressor will be forced to run for longer than is necessary. This not only uses more electricity, but also shortens the life of the compressor. By cleaning it at least once a month and by investing in a maintenance programme the retailer will be able to make savings all round. Regular

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Equipment focus checks will also allow them to spot any refrigerant leaks so that they can be repaired as soon as possible and before they cause any long term damage. Door seals should also be checked to ensure they are not leaking.

Stock control and space planning Commercially frozen stock lets you plan ahead and has the advantages of less prep time and less waste. It is sometimes cheaper to buy frozen rather than fresh - in fact some studies suggest that frozen food is better than imported out of season fresh food. Chefs’ favourite items to freeze are meat, vegetables, seafood and pies. Running costs will depend on the appliance, where it is sited (hot kitchen or outside store), the density and insulation of the freezer wall, and the power of the appliance to lower temperature quickly. Upright freezers are the easiest to access. Visible stock gets used and they have a small footprint which makes them very popular in the industry.

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Managing Director of Alexanders Appliances Direct, Mark Alexander says: “Walk-in freezers are not as popular as uprights because they require lots of energy to run, need to be hardwired and typically well in excess of 50% of the interior space is unused. The shelving is often incorrectly sized and there is also the hygiene factor to consider with shoes and boots going in and out of a food storage area. However in large and institutional premises they are cost effective.” These thought were also translated by Malcolm Harling, Sales and Marketing Director at Williams Refrigeration, whose company specialise in space saving appliances.

“Walk-in freezers are not as popular as uprights because they require lots of energy to run”

He said: “If space is an issue look for manufacturers who adapt standard models to make them suitable for kitchens where space is at a premium. For example, Williams Jade Slimline counter freezers have all the features of the standard range, but with a reduced depth of just 500mm, making them ideal for space conscious kitchens. “These freezers (-18/-22°C) are designed for effective operation in high ambient 43°C environments. They feature a tough stainless steel exterior, which is proven to withstand the rigours of day-to-day operation in the busiest kitchens. “The introduction of new compressors has enabled Williams to redesign the layout of the refrigeration system. Coupled with the ability to completely remove the cassette system, this makes the freezer easy to service and maintain. “It is delivered to site with heavy duty, non-marking braked swivel castors, which ensure both mobility and stability.”

Desserts

Ice cream and frozen alternatives The Summer is here and sales in ice creams and frozen alternatives will be rising (weather dependant of course) making sure that your business can cater for the market is very important as these takeaway products and desserts can be considered as an add-on and really boost your bottom line. Issue 21 June 2015

Desserts

Ice cream traditionally is a high margin product and this is a trend that continues if you are selling from a street cart, an ice cream van or out of a chilled cabinet in a cafĂŠ or coffee shop. The good thing about this market is that there is such a large choice and the ranges that can be purchased suit all businesses from those selling a cheap accompaniment to a dessert to those offering a high end, premium product. Looking at the industry for us was Grace Keenan, Brand Manager at Kerrymaid, she said:â&#x20AC;&#x153;As the weather warms, consumers start looking to operators for cooling summer on-the-go treats, like ice cream and milkshakes to keep the children happy and bring a sense of summer nostalgia to the adults. â&#x20AC;&#x153;In 2014, Kerrymaid conducted independent research into the frozen desserts market, and compiled the findings in its Share Good Times Report. According to the report, 53 per cent of the 800 million desserts consumed in the UK annually are ice cream based. 48

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Desserts This clearly illustrates that ice cream continues to enjoy sustained popularity, reinforced by research from Mintel, which measured an 85% penetration of the UK market in June 2013. “Much like the rest of the food and beverage industry, the ice cream market is responding to the current demand for more adventurous flavours. Kerrymaid Angelito, which has been loved by consumers for more than 40 years, offers operators the perfect vanilla ice cream base, allowing consumers to customise and create their ideal frozen dessert and allows operators to offer different and unique menu items. “The delicious creamy taste of this ice cream mix provides the taste of real Irish dairy with the smooth texture customers expect. It also offers a great yield meaning outlets will have excellent profit margins, while providing a tasty and consistent treat to customers and offering greater versatility to operators, as it can be used across multiple applications. “It is important to offer a variety of toppings to consumers, as a wide choice adds an element of excitement to the offering and will also appeal to varied personal tastes.” Going on to talk about the way ice cream can help to form milkshakes she added:“Milkshakes continue to be ever popular and can be an easy way to extend your menu. Thick shakes can be marketed as a meal accompaniment, a refreshing snack or treat at any time of day. Created using Kerrymaid Angelito Thickshake, they offer the deliciously creamy taste that consumers expect from milkshakes. “Frozen desserts are great ways to encourage impulse purchases, so it is important for operators to market their offerings with POS materials. Research shows that consumers can be stimulated to make a purchase if they see appealing food photography or eye catching printed menus, table talkers and menu boards - 66% of consumers are persuaded to purchase by seeing pictures on a menu.”

Alternatives Appealing to your customers’ sweet tooth there are brands out there such as Funnybones Foodservice who offer a choice of frozen dessert that accompany ice cream or stand up as a popular choice in their own right.

Churros These deep fried Mexican-style doughnuts, are popular with adults and children alike and are a great choice for those looking to tap in to the growing street food trend. Working equally as well as a sweet treat on the go or a dine-in dessert option, they are ideal for operators looking for a dessert that is ready to serve from frozen in a matter of minutes. These delicious ‘loop style’ churros are available in both raw batter and pre-cooked formats for the ultimate convenience. The pre-cooked ‘toasting’ churros can simply be reheated in an oven at 225oc for approx. 6 min, or can be grilled or fried. Best served hot and cooked to order rather than held under heat, churros are

perfect when served with granulated sugar or with the addition of a little ground cinnamon and served with a scoop of ice cream.

Waffles All of the waffles are made to a unique recipe, and the Rio Pacific waffles all use the classic “nibbed” sugar pieces that Belgium waffles are famous for. Individually wrapped for convenience, flavours include Original (Plain), Chocolate, and Cinnamon. All of which are best served warm and cooked from frozen, in their individual packet for 30 – 60 seconds dependent on the power of microwave.

Gluten free brownie The deliciously moist richness of Funnybones’ Chocolate Brownies means they are sure to be a hit with all customers and not just those going gluten-free. Delicately baked, these gooey brownies are infused with rich dark and milk chocolate pieces to create a full-bodied flavour. Issue 21 June 2015

Desserts Topped off with the finest chunks of dark chocolate they offer the perfect eat-in or take-away snack option. Available in 36 pre-portioned slices, simply dust with a little icing sugar for an attractive finish and serve as a morning/ afternoon pick-me –up, or warm through for a decedent dessert. Serve with cream, ice-cream, custard or even more chocolate.

Equipment Speaking about the latest equipment that is available, Robin Candy, Buffalo Brand Director for Nisbets Plc, said: ‘For outlets looking to offer their customers a real point of difference, homemade ice-creams, sorbets and frozen yogurt can enhance the perceived value of your dessert menu; and can often justify a higher price point. “By making ice -cream fresh with a machine such as the Buffalo Ice Cream Maker (DM067) from Nisbets, outlets can produce large capacities of professionalquality frozen desserts with one reasonably-priced piece of equipment. “With no need to pre-freeze the bowl, simply add your ingredients and turn the ice cream maker machine on. “The powerful churning and freezing action ensures a smooth and professional finish, whilst the removable section of the lid allows additional ingredients such as dried fruit and nuts to be added at any stage of the freezing process. “The elegant stainless steel model is ideal for countertop preparation and comprises a 1.5 litre non-stick bowl that is removable for easy cleaning. This allows for an output of 1.5 litres of product every 30 minutes, which is ideal for busy outlets. Additional bowls are also available, so outlets can benefit from the provision of additional flavours or styles. “And whilst classic flavours such as vanilla, strawberry and chocolate will always be popular, consumer tastes are becoming increasingly sophisticated 50

Issue 21 June 2015

– with the market now seeing a real appetite for new and innovative flavour combinations. “Purchasing ready-made ice cream from food suppliers can mean outlets are restricted by their stock availability and flavours. But with their own ice-cream maker, they can cater not only to those with more traditional tastes, but also to those looking to try something a little different. “The flexibility that comes with the ability to make ice-cream in house means that outlets have complete freedom to develop flavours unique to them opening up a world of new possibilities. Whether they look to create a refreshing palate-cleansing sorbet, an ice-cream flavour of the week, or incorporate produce grown on the premises – there is a real opportunity to get creative.”

Infographic

1st

Ice cream sales in the UK currently

NORWAY £33/head

OVER

UK £17/head

£1bn annually UK market ranks 10th for spend per head (£17) and litres bought (8) - Norway top the list spending £33 per head and consuming 104 litres

19% growth in the market over the last

3 years

Annually

UK consumers spend

£17 per head

347 MILLION

on ice-cream and frozen treats

litres of ice cream sold a year in the UK

85%

of all Brits buy ice cream from a vendor at least 3 times a year

Frozen yogurt only counts for

of the total market but sales have grown 50% over the last 2 years

Issue 21 June 2015

Business Profile

Neds Noodle Bar Noodles are one of the fastest growing trends in the food-to-go market and recently we paid a visit to one of the most exciting businesses in this sector, Neds Noodle Bar in central London. The UKâ&#x20AC;&#x2122;s quick service market is growing faster than ever and with street food vendors popping up in every major city, the variety of foods from around the world is astonishing. One of the most popular dishes to the UK market has been Asian cuisine.

versatility of these products is immense but you have to get it right if you are to hold your place in the market.

Chinese has been the number one type of for for the British market for many years when it comes to takeaways food and this is only getting stronger thanks to the emergence of noodle bars. The

Founder, James Breslaw, started his restaurant career in New York in 1986, before returning to the capital where he owned and ran Jimmy Beez Restaurant and Bar on Portobello Road. After

Issue 21 June 2015

One such company who have done this and who are going from strength to strength is Neds Noodle Bar.

travelling extensively through Asia and Australia, James found a Noodle concept he wanted to open in the UK and the dream of Neds was born. James met Roberto Marrioni, a chef who had worked in some of Italyâ&#x20AC;&#x2122;s finest hotels as well as locations across Australia in 1998, and the pair decided to team up and launch the concept. Since the County Hall site in London opened in 2000 their popularity has gained a cult status and they have since

Business Profile opened two more site including their first franchised unit. Roberto has designed a mouth-watering menu where customers choose either noodles or rice and add in a filling and one of their signature sauces. The ethos of the company is a simple one and they strive to live by their motto, ‘Feeding Healthier Nations.” Indeed the three things that were noticeable from meeting the team at Neds were how fresh the products were, how simple the production was and ultimately the great taste.

“the customer’s love it and we are heading into the world of franchising with a model that potential franchisees can really believe in.” The branding for Neds is eye-catching, and as such their presence on the streets of London is noticeable, a fleet of delivery drivers serve the locals and such is the quality of this service and the products that they have been named as Hungry House Takeaway of the Year. Speaking exclusively to QuickBite, James said: “We have worked really hard on our products and the whole concept, we thought that it was a great idea and we decided to run with it.” “As a team myself and Roberto work really well together, I oversee the day to day running of the business and he takes care of all the training and food based decisions. “The people here have really taken to us and we are receiving more and more orders by the day, our customers like the product and we are constantly working hard to develop a menu for everybody.” In terms of menu development the team at Neds are dedicated to making Issue 21 June 2015

Business Profile

their food accessible and are currently striving to make all of their sauces Gluten Free, They also offer rice noodles and Wheat Free Soy Sauce to help coeliacs. Roberto has also worked tirelessly to ensure that the products that they use in their food are MSG free and that the meat is Halal after market research highlighted that the British Muslim population is 2.7 million and growing. The site that we visited, the original Southbank location, was just a two minute walk from the London Eye and showed that these guys really know where to open up. They are in the heart of one of the busiest areas of the capital and compete strongly with their other high profiles neighbours, Subway and Yo!Sushi to name but a few. Their first franchise opened in Shoreditch, another smart move, as this is fast becoming one of the places to be seen in London. It’s an area which is home to a diverse range of foods and people and as a community they have learned to embrace both fusion food and Neds. 54

Issue 21 June 2015

Talking about what the future holds for the team at Neds, James added: “We are really excited about the future of Neds, we have taken out time to get the brand right and we are now seeing the success.

“Our plans for the future are as calculated as ever, if we can open a few franchised units steadily over the news three years we will then have a brand that is really strong and we’ll be able to then roll-out nationwide.”

“We started with an idea that we thought would turn into a few shops and help us to make us a few quid but now we can see the potential, the customer’s love it and we are heading into the world of franchising with a model that potential franchisees can really believe in.

This is a forward thinking company who are producing a quality product to a mass audience and you can be sure that they are a name you will see more often. We enjoyed the noodles, and so will you.

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HOW TO A look at making your business greener

GRAB & GO Things move so fast today, so we find out more about the grab & go market

MENU IDEAS Can adding pies and pasties to your menu can really boost your sales

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Focus on Finance

Cash is King Making the most of your money and securing your business finances

Issue 21 June 2015

Focus on Finance When it comes to setting up or running your own business there are many things to consider, from the type of products and customers that you would like to have, to the geographical location of your store and the name or branding that you wish to operate under The biggest factor to consider however is finance. Finance is at the core of all business regardless of size. It allows for set up and operation, growth and investment and can be the difference between success and failure. With this in mind weâ&#x20AC;&#x2122;re taken it upon ourselves here at QuickBite to look at financial management and give you some tips to help you operate successfully in the ever-competitive food and drink industry.

One common thought process amongst accountants and financial advisors is that the operators of independent food outlets and other SMEs are not in control of their finances and that they only plan for the short term. This can be dangerous as without an awareness of spending or the security of a contingency plan should trading slow down, businesses can often close down. The high street is a competitive place and more and more units are being taken over by large retailers and big food brands. This means that balancing the books for a small coffee shop for example could prove difficult. Making sure that the unit is making the most from itself and that the customers are satisfied, spending and returning is vital. Aside from getting it right when you

are open it is imperative that you plan well in advance of opening and that you are diligent in running the numbers as you operate. Here are some of the top tips for those operating in the food and drink industry.

Talk to your advisors Choosing a company or individual to act as a financial advisor or accountant is far easier than many people think. As long as you are approaching somebody who is trusted and who has the relevant qualifications and credentials should put you in a good position. What is harder however, is to build a relationship with them and to make sure that you communicate your needs and future plans to them. Making your financial advisor one of your closest allies will put you in good standing.

Issue 21 June 2015

Focus on Finance

“Finance is at the core of all business regardless of size. It allows for set up and operation, growth and investment and can be the difference between success and failure.” Choose the right bank When arranging the finance for a business venture it is imperative that you look around for the best possible deals. Since the recession struck in 2008, banks became increasingly reluctant to lend money to small businesses especially the large amounts that it can take to open a café or food-to-go unit. As the economy has improved the lending possibilities in the UK marketplace have also improved and now banks are competing amongst themselves for business. There are a number of good deals being offered and there are a variety of rates as well as variable repayment plans. Make sure you shop around.

Offer debtors incentives In typical businesses, debtors are given set periods of time in which to pay their 58

Issue 21 June 2015

debt to you. These time periods can change and usually range from 30 - 60 days. By offering incentives to those who owe your business money you can unlock financial potential. Once such idea may be to offer an incentive for early payment. Making sure that you get money in quickly can mean higher levels of interest if this is banked or simply a freeing up of cash flow which can be used to reinvest or to weather any slow periods of trading.

Be lean A business has two types of costs – fixed costs and variable costs. Fixed costs are like body fat. You have to bear the weight whether you make money or not. Examples of fixed cost are things such as rent and rates and there is very little that you can do about them. Variable costs are examples of things such as

stock and utility bills. Making sure that you shop around for the best deal and the lowest prices is vital.

Meet deadlines Tax liabilities including filing tax returns and paying any associated bills should be seen as priorities for a firm and this process can be made a lot easier as long as all accounts are kept in good order. For businesses with a turnover of £81,000 or more, keeping quarterly VAT returns on file is a must as this can help to make sure payments of any liabilities are met. These can be set up as direct debits from a business bank account which also removes the risk of being hit with large penalties for non-compliance. In extreme circumstances missing these deadlines could mean the end of a company, so seeing them as a priority is vital in the both the short and long term.

Focus on Finance Understand your mortgage It seems that there is a mini-revolution is happening as more businesses face pressure from suppliers, banks, and the tax authorities. Talking on the subject and speaking to QuickBite, Howard Givney, Managing Director at Cash4Business said: “With mortgages becoming harder to get due to the impact of the mortgage market review last April this avenue of further finance is harder to get. There are solutions though, they just needs to be a bit of planning and thought.

“If you are over 55 you can get a special type of mortgage that will allow you choose how much you want to pay each month. Based on an Equity release model you can choose to make interest repayments that vary each month from perhaps £25 to overpaying by as much as 10%. These mortgages have no term, so you can keep them for a long time. “If your circumstances change it can become a true equity release mortgage which means it does not have to paid

off in your lifetime unless you move to residential care. You’ll need specialist advice for this and typical costs are £500 -£1,000 for this. Interest rates are higher but you as you are not repaying capital most will save substantial amounts of money.” Howard also issued a warning however saying: “But remember, your home could be repossessed if you fail to pay a mortgage or other loan secured on it.”

Factoring For companies that sell on credit you can use factoring or invoice discounting to arrange faster payments; with typical costs being about the same or less than an overdraft you’ll get 80 to 85% of your money within two days or so and the balance when your customer pays their bill. Factoring used to have a stigma attached to it a last resort mainly created by banks who wanted to sell overdrafts and loans! Many new companies would never get off the ground without this type of money. Borrowing money to pay your tax and vat bills it sounds bizarre but borrowing to pay a tax bill can give you up to 11 months to earn enough to smooth your cash-flow and if you are a limited company you can get tax relief on the interest. If your busy times are Holidays and Christmas this can have a dramatic effect. Secured loans can give you access to money quickly and at affordable rates, loans can be secured on (debts owed to you as in factoring), plant and equipment that own (as in re-financing) or on valuables that you have (as in asset based lending or a modern pawn shop). With rates as little as 4.95% and just one month’s penalty they can be easy and attractive to secure short term money. Bridging finance is also being used to help business owners get finance and whilst there is a cost of about 2% to arrange this type of money and about 1% per month it can give a useful short term facility Issue 21 June 2015

Accountancy

Why do I need a Will? Every month, Peter Watters, FCA, shares some useful financial tips especially for QuickBite readers. This month, he looks at Wills and Trusts. The Courts are familiar with families arguing over the division of the assets of a parent who died without a Will. If you don’t want to run the risk of putting your family at war and want to ensure your family is taken care of, here’s what you need to consider.

Make sure you use a regulated individual as your Will-maker when making your decision as anyone can set themselves up as a writer of Wills. The 60

Issue 21 June 2015

Law Society says: “It is important that consumers are able to distinguish between those that are unregulated, uninsured and untrained, and solicitors who specialise in this area and offer a quality service”.

With effect from the 1st October 2014 new rules were introduced relating to who inherits what if a person dies without a Will. Under these new rules, where there are no children, if a

spouse dies intestate then the surviving spouse or civil partner inherits the whole estate, rather than only £450,000 as was the previous case. Where children are involved, under these new rules the surviving spouse or civil partner would inherit the first £250,000 and then half of the remainder of the estate, with the remaining balance of the assets being held in trust for the children until they become an adult. Siblings

Accountancy and parents of someone married and with no children, will no longer inherit a share of the estate if it is worth more than £450,000, the entire sum will go to the surviving spouse. However, this is a danger for unmarried couples who do not have any rights over their deceased partner’s estate, so you need to ensure a Will is in place to guarantee your wishes are carried out.

Many people have seen their property rise in value and some have more than doubled in value over recent years, but there is a price to pay in the form of inheritance tax. One way to mitigate this charge is to set up a trust; you can then protect some of your estate from the 40 per cent inheritance tax. Trusts can also be a good way to protect your estate for future generations in case of your divorce or bankruptcy. It is also useful to get advice from a solicitor if you have assets overseas because some countries will not recognise a Will written in the UK.

For children you need to name a guardian and check with them first to make sure they would be happy to take on the responsibility. In some cases, particularly for unmarried parents, having a Will is the best way to be sure that children under 18 will stay in the custody of your loved ones.

Making a Will is not relatively expensive; not having one could be more costly. If your needs are simple and basic, you can even use an online company, but using a solicitor or professional financial adviser who specialises in this area, offers peace of mind.

TRUSTS Lifetime Trusts Lifetime trusts are often known as property protection trusts or asset protection trusts. Unlike will trusts, which come into being on death, lifetime trusts are established straight away. Your home is gifted to the trust, which allows you to carry on living in it. The rationale is that if you

need residential care at some point in the future, you no longer own a house and can only be assessed on minimal assets. Anyone considering setting up a lifetime trust for this reason should be aware that a local authority may regard this arrangement as ‘deliberate deprivation of assets’. If this is the case, they can assess you as if you still owned the property (and refuse to fund your care).

“Many people have seen their property rise in value and some have more than doubled in value over recent years, but there is a price to pay in the form of inheritance tax.”

be either fixed interest (where the beneficiary has an absolute right to occupy the house and receive the income from any trust investments) or discretionary (where the trustees have a pool of potential beneficiaries and have a discretion how to benefit any of the potential beneficiaries).

Usually a discretionary trust also has a letter of wishes for the trustees to consider, which may give one beneficiary the trustees’ permission to live in the house or receive the income from investments. The tax treatment of fixed interest trusts is different from discretionary trusts. Taxation advice, Trusts and Will writing are not regulated by the Financial Conduct Authority.

Need more help?

By placing property outside your estate, lifetime trusts can reduce probate costs significantly.

Lifetime trusts and tax The tax treatment of lifetime trusts is worth considering carefully. Because you gift the house to the trust, it can attract IHT if it is worth more than the nil-rate band (currently £325,000). Those who transfer their property to a lifetime trust may face an immediate 20% charge on the balance over £325,000 (including gifts made in the previous seven years), while the trustees must submit tax accounts to HMRC. They may have a further tax bill every 10 years plus income tax on any payments from the trust. Lifetime trusts are far more expensive than basic wills or will trusts. They are normally sold as part of a package.

McPhersons Chartered Accountants and McPhersons Financial Solutions are offering businesses free advice, so get in touch now to arrange your meeting. Simply email Peter Watters p.watters@mcphersons.co.uk or call our head office on 01424 730000 for a free consultation at mcphersons’ London, Bexhill or Hastings offices. www.mcphersons.co.uk.

Discretionary trusts Will trusts and lifetime Trusts can Issue 21 June 2015

Property

Our property pages highlight businesses for sale, nationwide!

Devon B&B with licensed cafe and restaurant Woodleigh Coach House trades as a 7 bedroom bed and breakfast establishment with a fully licensed 40+ cover cafe and restaurant, for resident and non resident customers. The high standards throughout have ensured excellent levels of repeat business and word of mouth recommendations. As such, it has been awarded Certificates of Excellence from TripAdvisor for the last 5 years. An attractive and renowned landmark business just off the main A 30, on the outskirts of Cheriton Bishop close to Dartmoor National Park. Exeter, is just 11 miles away with the M5 motorway and district airport. A Grade 2 Listed property dating back to the late 1800s. Presented to an extremely high standard throughout the accommodation briefly offers, 7 high quality en-suite letting rooms (with the potential for more), a fully licensed cafe/restaurant for 40, residents lounge, breakfast room, catering kitchen with ancillary areas and a well appointed 3 bedroomed owners accommodation with a lounge/diner and bathroom. Set in 1.25 acres the external areas include landscaped gardens, a large open trade patio with seating for 60 and two parking areas for 60 cars, along with various useful outbuildings and stores. 01392 201262 www.stonesmith.co.uk PRICE £895,000 Freehold

The Conservatory, Wakefield, West Yorkshire This is without a doubt a delightful and well established Sandwich Bar and Tea Room which is well known in the area. The business enjoys a busy location, positioned near plenty of shops and is conveniently close to both the Bus Station and Wakefield’s new Train Station. Wakefield is a thriving West Yorkshire City and benefits from strong, regular repeat trade. Well equipped, the business has scope to develop further with no late opening times, potential to develop outside deliveries and possibly a wider menu. The business is perfect for a Husband and Wife team who are ready to fully maximise the potential on offer. The business has sensible hours a competitive rent and a realistic price of £39,500 + SAV www.awgbusinesstransfer.co.uk 01924 368200

price: £39,500 + SAV

The Highwayman’s Haunt, Chudleigh, Devon Renowned quintessential thatched destination dining pub/restaurant, surrounded by Devon countryside and set in around 4 acres of grounds. Trade areas for 134 plus customers, spacious 4 bedroom accommodation, extensive outside seating areas for 50 plus customers and car parking. The Highwaymans Haunt is an impressive and attractive Grade 2 Listed detached thatched building, parts of which are believed to date back to around 1300. Presented to an exceptionally high standard throughout, the property still retains much of the original olde worlde charm and character including exposed stonework, beamed ceilings, panelled walls, and Inglenook fireplaces. This high quality destination public house and restaurant is presented in first class order throughout, briefly comprises:- Lounge Bar (24), Brasserie (40), Olde Restaurant (50 plus), The Stables (20), Commercial Catering Kitchen with extensive backup facilities and spacious 4 Bedroom Owners Accommodation with large Lounge/ Dining Room, Kitchen, Bathroom and Office. The grounds incorporate Paddocks, formal Gardens, Childrens Play Area, Private Garden, Trade Terraces with al fresco seating for 150 plus, and extensive Car Parking for 70 plus vehicles. 01392 201262 www.stonesmith.co.uk PRICE £99,950 Leasehold

Issue 21 June 2015

Property Property Focus To advertise in this feature contact Sandra on freephone 0333 003 0499

UNDER 20k

Flava Foods, retail sandwich shop Harrogate, North Yorkshire Type: Specialising in hot and cold sandwiches including high end foods Price: £19,500 + SAV

Details: www.awgbusinesstransfer.co.uk

under 100k

Seaview Bistro & Seaview Coffee Lounge North Wales Type: Coffee shop & ice cream parlour and licensed bistro with holiday apartment above Price: £95,000

Details: www.blacksbrokers.com

under 100k

under 40k

550k

Popular village restaurant Cubert, North Cornwall

village coaching Inn Holne, Nr Ashburton, Devon

6 bedroom Guest House Epworth, North Lincolnshire

Type: licensed bistro/restaurant & bar for 60 plus, and 3 bedroom owners accommodation

Type: with 5 en-suite letting bedrooms and 2/3 bedroom owners accommodation

Type: One of the best on the market today, this is a sensational business.

Price: £35,000

Price: £95,000 free of tie leasehold

Price: £550,000 freehold

Details: www.stonesmith.co.uk

Details: www.awgbusinesstransfer.co.uk Issue 21 June 2015

What’s new

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

Company: Cawston Press Product: Fruit & Veg Blends Contact: www.cawstonpress.com

Sweet Greens, Sunshine Blend and Radiant Roots. Made with no added sugar, no artificial ingredients and a drop of water for extra refreshment, these fruit and vegetable juices are the perfect for those wanting a healthy, refreshing drink. Our range of fruit & veg juice drinks is now available in 750ml cartons and 330ml re-sealable onthe-go cartons.

Chocolate

Company: Stateside Candy Co Product: Taza 85% Super Dark Chocolate Contact: www.americansweets.co.uk This new 85% dark chocolate disc has just two ingredients: organic cacao beans and (just a little) organic cane sugar. The unique stone ground chocolate making process lets the bold, fruity flavours of our organic cacao shout loud and proud, resulting in a Super Dark chocolate experience that’s intensely satisfying, not bitter. This product is certified Organic, Direct Trade, Gluten Free, Kosher, and Non-GMO Project

Energy

Company: Get Fruity Foods Ltd Product: Apricot, orange and ginger bar Contact: www.getfruitybar.co.uk They are smooth and sweet with a faint tartness. Apricots give the bar a lovely soft sweet flavour while the orange juice gives it a fresh zesty citrus tang. The natural spicy ginger flavour makes your taste buds jump to attention. Fruit, fruit juice, oats and virgin coconut oil.

Juice

Company: B Fresh Product: Cold Pressed Pure Juice Contact: www.b-fresh.co.uk

Issue 21 June 2015

British produced Cold Pressed Pure Juice made in Shropshire from vegetables, leafy greens and fruit. Cold pressed and blended to make delicious with no added sugar and no preservatives.

Snacks Company: Pulsin’ Ltd Product: Beond Organic Snack Bars Contact: www.pulsin.co.uk Our natural and organic beond bars come in a range of tantalising flavours, guaranteed to put a smile on your face and a bounce in your step. Now available in bite size as well as full size, beond bars fit neatly into your handbag or lunchbox, for a guilt-free treat that’s bursting with goodness. One beond bar gives you 1 of your 5 a day.

Technology

Ice Cream

Company: Frank Green Product: SmartCup Contact: www.frankgreen.com.au A reusable coffee cup which allows consumers to order and pay for their coffee, earn loyalty points and send coffee to friends just by scanning the lid has been unveiled in London. The frank green SmartCup™ is the first of its kind and was one of the most eagerly anticipated launches at the London Coffee Festival recently. The revolutionary technology syncs frank green’s CafePay™ app with the SmartCup™ which has an embedded chip enabling the user to go cash free by tapping the lid of the cup to a sensor which processes payments securely at participating cafés.

Company: Oliphant & Pomeroy Product: Artisan Ice Cream Contact: www.oliphantandpomeroy.co.uk Oliphant & Pomeroy hand-made ice cream is the real deal, a genuine artisan ice cream. It is a premium, low overrun product using the best natural ingredients such as the cream from jersey cows, hand-made salted caramel, natural fruit purees, nut pastes and Belgian chocolate. Available in 500ml pots, 4L tubs and Napolis.

Yoghurt

Company: Yokel Ltd Product: Greek Style Yoghurt Contact: www.yokelyogurt.co.uk A hand blended low-fat Greek style yogurt made with just fruit and yogurt... and nothing else! No added sugar, colourings, flavourings or starch make our yogurts truly unique, giving you the real flavour of fruit in a thick and creamy yogurt

Popcorn

Shakes

Company: Go Coco Product: Coconut Milk Shakes Contact: www.gococodrinks.com

Company: Bare Gourmet Product: Kettle Popcorn Contact: www.barepopcorn.co.uk

Before tossing fresh corn in our secret flavours, we kettle cook it in TINY batches to get the biggest POP going. The brilliantly blended flavours are sprinkled, splashed and fired on to get the perfect light snack.

See your product here!

- Sweet ‘N’ Salty - Lightly Sea Salted - Crispy Bacon and Maple - Spicy Jalapeno - Sweet Cinnamon

Go Coco Coconut Milk Shakes are dairy-free American-style milkshakes available in three delicious flavours: banana split, strawberry and cream, and chocolate fudge. Made from all-natural ingredients, Go Coco Shakes are gluten-free, vegan-friendly and loaded with the natural goodness of coconut - and with no refined sugars or flavoured syrups added, they have 200% less sugar than the market leader!

Want to see your new product or piece of equipment in What’s New?

Then call 0333 003 0499 Issue 21 June 2015

Dates for your diary

Diary dates Harrogate Speciality Food Show 21st-22nd June

Location Yorkshire Event Centre

Discover what exciting events and exhibitions are taking place over the coming months for the foodservice industry

The Harrogate Speciality Food Show, the north of England’s largest gathering of artisan and speciality food producers, is open to the trade only and attracts buyers from far and wide who come to meet and place orders with producers - many launching products for the first time at the show.

how our judges work in teams to blind-taste each entry. We are also very pleased to be working with food group Deliciously Yorkshire which will be running ‘Meet the Buyer’ events alongside the main show area. This presents even more valuable business opportunities for exhibitors and buyers.”

Also for the first time, there will be an opportunity to watch Great Taste judges, who will be blindtasting food and drink entered into the world’s most respected food accreditation scheme.

Over 150 exhibitors will be at the show which last year attracted over 1,000 buyers ranging from delis to chefs, garden centres to farm shops, hamper companies to coffee shops, restaurateurs to publicans.

John Farrand, organiser of the show and MD of the Guild of fine Food explains: “Great Taste is growing each year and the Harrogate Speciality Food Show provides an ideal location for our judges to gather. “Visitors to the show will be able to see just how much work goes into judging Great Taste and

lunch!

24th-25th

September 2015

Location Business Design Centre, London

lunch! is frequently cited by food-to-go retailers and buyers as their key annual event for discovering innovative new ideas and concepts and, as such, has enjoyed significant year-on-year increases in both attendees and exhibitors (37% and 42% respectively in 2013 alone). lunch! 2015 will feature around 300 exhibiting companies showcasing a wealth of new food and drink products, packaging, equipment and technologies. The 2015 exhibitor list is available to view and search at www.lunchshow.co.uk. Show features include the Working lunch! Keynote

Takeaway Expo

29th-30th

September

Location Olympia, London

2015

The event is designed to give you all the tools you need to grow and to develop your takeaway, whether that is franchising your restaurant, adding an automated online ordering system or re-branding yourself to move to the top of the food chain. You’ll be able to talk shop with peers and suppliers, hone your business skills and take away a wealth of free expert advice on everything from Murgh Masala to e-marketing. Takeaway Innovation Expo 2015 will include the following: Workshops Their series of ‘How To...’ workshops aim to give you the inside track on how to grow your takeaway; find out from the experts exactly what will be involved and how to make it work for you. 85 Free seminars These seminars are run by some of the foremost experts in the food industry; they’ll be speaking from

In the next issue 66

Issue 21 June 2015

Street Food Trends - Street food is big business and it offers the opportunity for businesses to either branch out their existing offering or for a smaller independent to grab a piece of the market. Foods particularly popular in this sector are Asian style noodles and Caribbean inspired dishes but in truth the market is versatile for any food opportunity. A Taste of the Orient - Asian inspired foods are

To keep updated, exhibitors and visitors planning to come along are advised to follow @guildoffinefood using the hashtag #hazzer. To register your interest, contact Sally Coley on 01747 825200 or email fairs@finefoodworld.co.uk.

Theatre, Innovation Challenge Awards, Innovation Challenge Showcase, and the British Smoothie Championships. “lunch! just gets bigger and better each year,” says Andrew Rose, head of purchasing at Caffѐ Nero. “It has a great mix of suppliers covering a range of categories, enabling me to keep up with trends and innovation within the industry.” To register for a free trade pass, visit www.eventdata.co.uk/Visitor/Lunch. aspx?TrackingCode=PR

seven theatres that cover new food technology, marketing, maximising your output, new food and menu ideas as well as the Keynote Theatre 120 Exhibitors The Show aims to bring you the widest range of products and services from leading lights in the catering and business world. With everything from shop front signage to online ordering systems, to food wholesalers; to help you find the perfect way to diversify your business. Keynote theatre Hear from some of the UK’s leading experts in business and catering as they impart their skills, knowledge and expertise on how you can improve your takeaway, as well as speakers from catering offering some fascinating insights into the food service industry. Find out more and to order your free ticket, visit www.takeawayexpo.co.uk.

really on trend at the moment and the most popular type of takeaway in the UK is Chinese. With that in mind we look at the dishes and ingredients you could be using on your menu. How to Combat the Spread of Infection - Health and safety is big business and with more and more legislation coming in it is important that you get to grips with cleaning and cutting the risk of infection.

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Mum, Franchisee, Olympic Champion? Welcome to the world of Domino’s franchisee Lisa Tobias

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NEWS ROUND-UP

An investment so good, one franchisee bought ﬁve!

A look at some of the latest developments in the food franchise sector

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SURF & TURF - THE MODERN WAY A LOOK AT SOUTHAMPTON’S LATEST OPENING - SHRIMP AND BURGER BURGERS

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The burger is evolving latest industry trends

Technology is king and these digital signs could help your business in 2015

Add some flavour to your dishes with these tasty condiments

A look at the latest frying equipment

March 2015

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March 2015

Print edition £3.25

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Issue 21 June 2015

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