QuickBite Magazine June 2017

Fish & Seafood

This popular takeaway option remains popular with consumers, but what is next for fish & seafood?

Home Delivery & Online Ordering

Talking Tech

With online ordering set to outnumber telephone ordering, we take a look at the importance of an online presence.

Page 33

CLOCKJACK No restaurant, no worries? We speak to Jerry Goldberg on the future of restaurant-less kitchens.

KINGFISHER

Nikki Mutton, owner of Kingfisher fish & chips, speaks to us about winning the highly acclaimed accolade ‘Independent Takeaway Fish and Chip Shop of the Year’.

June 2017 Print Edition £3.25 - €4.50

COMMERCIAL CLEANING & FIRE PREVENTION

Both go hand in hand when operating a business, we speak to three industry experts, who guide you through the legal requirements and equipment available.

WASTE MANAGEMENT We take a look at the services and technology available to assist in getting rid of your businesses waste.

TALKING TECHNOLOGY We turn the spotlight on the technological advances that can improve your business

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Goats Cheese Pearls in Sunflower Oil Infused with Herbs de Provence

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

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

Publishing Director

Welcome to the June edition of QuickBite magazine.

In this exciting edition our Fish and Seafood feature guides you through the markets latest trends, we talk you through sustainability in the industry and look into why fish and chips continue to remain a popular takeaway dish.

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

In our Talking Tech section we focus on the growing home delivery and online ordering market. We look at how the industry has developed over the last decade and speak to industry experts who give us their insight into how technology is shaping this field.

We were lucky enough to speak to Nikki Mutton of Kingfisher Fish & Chips, the winners of the ultimate accolade ‘Independent Takeaway Fish and Chip Shop of the Year’ for this month’s Business Profile. Nikki talks about the award from the National Fish and Chip Awards as well as plans for Kingfisher in the future.

In Waste Management we focus on how technology is shaping the future of waste and the dangers of poor waste management.

Production Editor

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

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

Features & News Assistant James Whittaker jamesw@mvhmedia.co.uk

Our industry news will keep you on the pulse of the latest goings on in the QSR/ Takeaway world and as usual we also provide you with the latest property and legal news.

Contributors Katee Dias

Until next time,

Finance

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

Would you like to have your say? We’d love to hear from you. Please get in touch via editor@mvhmedia.co.uk or you can tweet us @quickbitemag

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Front cover courtesy of Clockjack

Publisher

MVH Media Ltd.

Unit 9 Wilkinson Court, Clywedog Road South, Wrexham Industrial Estate, Wrexham LL13 9AE The publishers do not accept responsibility for advertisments appearing in this magazine.

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

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Issue 45 June 2017

Contents

06

20 News

Business Profile

Services

06

30

60

News Round-up

Here you’ll find all the latest news about whats been happening in the industry.

Features

60

Waste Management

We take a look at the services and technology available to assist in getting rid of your businesses waste.

20

Fish & Seafood

This popular takeaway option remains popular with consumers, but what is next for fish and seafood?

39

Home Delivery & Online Ordering

With online ordering set to outnumber telephone ordering, we take a look at the importance of an online presence.

4

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Kingfisher

What’s New Special

64

What’s New

33

Talking Tech

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

We turn our spotlight on to the technological advances helping to drive the world of food-to-go and quick service restaurants foward.

48

Commercial Cleaning & Fire Prevention

Both go hand in hand when operating a business, we speak to three industry experts, who guide you through the legal requirements and equipment available.

Legal

Katee Dias highlights the five employment laws to consider in light of the snap General Election.

62

Property

Take a look at what properties are available for sale throughout the country, right now.

Diary Dates

66

Dates for your diary

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

Contents 48

56

64

39

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Issue 45 June 2017

News

Round-Up

The power of coconut milk and croissants

Pret A Manger boasted sales of 16 million croissants in 2016 and claimed coconut was the best-selling new ingredient on the menu.

The popular chain posted a 12th consecutive year of growth, said to be spurred by the rising popularity of healthy and free from products.

Pret opened its first vegetarian only pop up in 2016, named Veggie Pret. The new store offers 45 new meat-free recipes on the menu and has received thousands of positive customer reviews, far exceeding the chains expectations.

Dairy-free Coconut Porridge accounts for one in five porridge sales in the UK chains and coconut milk sales are now exceeding soya.

Commenting on the financial results, Clive Schlee, Chief Executive of Pret A Manger, said: “This is another year of record results for Pret and our 12th consecutive year of revenue and EBITDA growth. Pret’s simple recipe of freshly made food and fast, friendly service allows us to flourish in diverse locations around the world – from Penn Station in New York to the campus of Exeter University and Dubai International Airport.

“We look forward to opening our 500th Pret shop in the next 12 months and furthering our measured expansion in both existing and new market.”

Street Eats launches glutenfree products

The company’s charity wing, The Pret Food to go manufacturer Street Eats Foundation Trust, raised £1.8m in 2016 for the homeless and donated over 3 million has unveiled four new gluten-free products, reaffirming its commitment to providing food items to charities. an extensive offering for consumers with specialist dietary requirements.

The London and Chester-based company successfully launched a totally revamped range of hot and cold eats last year and has since worked to create more products for those with specific dietary requirements, including vegan and gluten-free.

The new products include two seeded rolls, a classic BLT and Egg Mayonnaise & Cress, and two seeded wraps – a flavourfilled Tuna Nicoise wrap and a Chicken Salad wrap.

As well as the four gluten-free offerings, Street Eats has also added to its Oriental soup range with the addition of a Chicken Sweetcorn Noodle Broth, which sits alongside the Beef Pho, Duck & Hoisin and Thai Veg broths.

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1 in 5 retail and leisure units now occupied by restaurants and cafes Consumer demand for places to eat out over the last three years has seen a rise in the number of café and restaurants on our UK highstreets.

In a report released by Cushman & Wakefield, 3,000 new food and beverage units are planned over the next two years to match with the UKs demand for more food outlets. The eating out sector is predicted to grow by 17% over the next four years, resulting in a total worth of 103 billion. In 2017 alone growth is predicted to reach 3.8%.

Thomas Rose, Head of Cushman & Wakefield’s Leisure & Restaurants team, said: “Online retailing has grown rapidly and, as a result, consumers are changing their habits. Food and beverage outlets, which offer an experience that cannot be replaced wholly online, present an opportunity for landlords to increase dwell time and expenditure within their centres."

Darren Yates, Cushman & Wakefield’s Head of Retail Insight, said: “The total growth in the eating out market can sustain the projected growth in outlet numbers but several downside risks remain, such as higher inflation, potential business rate increases, a rise in the living wage and potentially, tighter labour laws due to Brexit.”

// NEWS Round-Up //

Cafés and takeaways have seen the biggest growth in outlets, 1,527 and 1,035 respectively in the last three years.

The most popular new openings were coffee shops and pizza take-out joints.

Around 80% of the total UK population have visited a casual dining brand in the last 12 months.

Trends highlighted in the report included growing popularity of American food operators, which increased by 395 units since 2014 thanks to the success of restaurants like Five Guys and Red’s True Barbeque. Japanese cuisine also gained traction, with growth of 192 units. However the casual dining sector remains dominated by long established brands, such as Pizza Express, Nando’s and Frankie and Benny’s.

114% rise in lunchtime orders according to Deliveroo Food delivery giant, Deliveroo, has announced a 114% increase in lunchtime orders.

Deliveroo has released the data as it reaches the milestone of its 10,000th restaurant partnership in the UK, with Cottonopolis. The Manchester based restaurant will work exclusively with the platform.

Dan Warne, UK & Ireland Managing Director at Deliveroo said: “It’s great to welcome our 10,000th restaurant to Deliveroo and we look forward to helping yet another independent British business to grow and expand our winning formula of delivering the very best food from the very best restaurants at the very best price.

It’s why more and more restaurants are joining us exclusively and more and more customers are ordering their lunch with us. As the company grows we will ensure restaurants, riders and customers all benefit from our growth."

Dan Morris, Director at Cottonopolis said: "'We’re excited by the opportunity this partnership will provide to reach even more diners across Manchester. Quality home delivery has become central to the dining habits of many across the city and we believe that our focused delivery menu will be a welcome addition and that Deliveroo are the perfect team to enable us to provide that service.”

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Issue 45 June 2017

News

Round-Up

UberEats launches late night delivery service Londoners are now able to order from the food delivery service until 2am as UberEats announces the launch of a late night delivery service across the capital.

Previously, the company only delivered until 11 p.m., the same time as its rival, Deliveroo.

However, Deliveroo also covers breakfast and later nights in some areas across in UK. Restaurants signed up to the UberEats deal include Papa Johns, Tinsletown, Roosters and PriiPiri among many others.

"Since we arrived in London last summer our ambition has been to help people get the best food in the city at the tap of a button - anytime and anywhere," said Toussaint Wattinne, General Manager of UberEATS in London.

He continued "With the launch of late night hours, and our recent expansion into outer London, we’re excited to be making this a reality. With no minimum order size and a huge selection of restaurants our new late night service will make it even easier to order food when it suits you."

UberEats continues to compete with its rivals Deliveroo and JustEat and expanded its delivery network in late 2016 to London's Zone 2, the number of restaurants available on the app now stands at 500. The news comes after the food delivery service announced earlier this year plans to expand its reach across more than 40 towns and cities in the UK before the end of the year.

New breakfast guide from Tetley Tetley has created an inspirational Breakfast Guide to inspire operators to offer a better breakfast.

Sue Baic dietitian and member of the BDA, Chris Roberts, Catering & Beverage Manager at Rowhill Grange luxury spa hotel, David Koller café operator and finalist of the Great British Brunch Challenge 2016 and Mike Haslin, Chief Executive of TUCO.

Marshall Kingston, Senior Brand Manager - Out of Home, Tetley said: The new guide offers insight into the “It’s great to have insight from industry brunch market from industry experts such experts to help create innovative and onas Michelin starred Dominic Chapman chef- trend dishes that are worth waking up. proprietor at The Beehive, Consumers are more likely to drink tea 8

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with breakfast than any other hot beverage and catering to consumers’ needs in this period is essential for operators looking to capitalise on the growing brunch market.

Breakfast is an important day part when it comes to hot beverages – if not the most important and Tetley’s guide offers menu ideas that all pair perfectly with a different Tetley blend.”

Sales not impacted at Coca-Cola as sugar content is reduced Coca-Cola has reduced the sugar content of some of its biggest brands, including Sprite, Fanta and Dr Pepper, without affecting sales, the company's chief executive has said.

He told Bloomberg Businessweek: "We took some of the calories out of Sprite and consumers like Sprite now as much as they did before. Then we took 30% of the calories out of Fanta to see what would happen. Again, sales seem to be continuing fine."

Aedamar Howlett, marketing director at Coca-Cola Great Britain, said: "This

UK commands 32% of global online food ordering market According to a new report by research and advisory firm RedSeer the UK takes 32% of the online ordering market.

The firm also believes the UK is a mature market while the US and China are in a period of stable growth with Indian online food delivery still in its infancy.

Compared to other countries the UK is well-ahead of countries such as the U.S at 13%, China at 11%, and India’s hold on the market is described as miniscule at just 2%.

2016 data from CGA Peach showed that more than half of the British adult population have had a takeaway brought to their door in the last six months, equating to approximately 28.6 million people.

Moreover, 1 in 5 Brits (19%) get a food delivery at least weekly and 2 in 5 Brits (39%) get one at least monthly.

Companies like Deliveroo, Just Eat, Hungry House, Amazon Fresh and Hello Fresh have no doubt contributed to this as they have revolutionised the online ordering industry by making it easier to get takeaway ordered quickly.

The news comes as attempts to cut obesity in the form of the Sugar Tax looms.

Sugar filled soft drinks will see a tax hike in April 2018 and money raised will go to the Department of Education for the purposes of school sports.

Tax on drinks with more than five grams of sugar per 100ml will be levied by 18p per litre, while those with eight grams or more of sugar per 100ml will have an extra tax of 24p per litre.

// NEWS Round-Up //

The new Fanta recipe, launched in the UK this month, contains a third less sugar and follows a 33% reduction in 2006, resulting in 4.6g per 100ml. Fanta now contains less than half the 10.6g of sugar in Coca-Cola Classic. Chief executive James Quincey said the changes had not impacted sales.

year looks set to be the biggest in Fanta's history, with a fresh new look inside and out. As well as a new visual identity, we've been working hard to reduce the sugar without compromising on the taste and we're delighted to be launching this new look alongside a new recipe with a third less sugar than before, which consumers have told us tastes better than ever."

News

Round-Up

Lamb Weston/Meijer Acquires Oerlemans Foods’ Potato Division Lamb Weston/Meijer has reached the completion phase of its acquisition of Oerlemans Foods’ potato division, including a take-over of the Broekhuizenvorst plant.

The acquisition, which is expected to be completed later this year, enables Lamb Weston/Meijer to expand its production capacity by 85,000 tons, and cater to the increasing demand for frozen potato products. The sale will also allow Oerlemans Foods to focus solely on frozen fresh fruit and vegetable, building on its strong positioning in its domestic market and accelerating its growth aspirations in and outside Europe.

Bas Albas, CEO of Lamb Weston/Meijer, comments: “The diverse customer base of

Oerlemans Foods’ potato division, and the location of its factory in Broekhuizenvorst, makes this a key strategic asset to further shape and help develop Lamb Weston/ Meijer’s growth ambitions and those of our customers.”

The Oerlemans Foods plant will complement Lamb Weston/Meijer’s network of current locations in the Netherlands, and increase its total number of production sites to four – reinforcing its leading position in the international market for frozen potato products.

Nisbets opens in Newcastle Leading catering equipment supplier refrigeration from top brands including Nisbets, has further added to its growing Buffalo, Polar and Thor. retail portfolio with the opening of a new store in Newcastle. The new store, Nisbets’ Nisbets’ has a growing presence in the 26th retail outlet will officially open its north of England, it already has stores in doors on Monday 22 May. Chester, Leeds, Liverpool, Manchester and York.

Nisbets launched as a catalogue only business in 1983, but has since grown to develop a strong online presence in addition to a portfolio of retail stores, located across the UK. The Newcastle branch is packed with everything from chef knives and clothing, to furniture and 10

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Pizza Express opens its first ever motorway services restaurant The pizzeria has announced exciting plans to open the UK’s first ever Pizza Express motorway services restaurant. The chain has teamed up with Welcome Break, one of the UK’s leading independent motorway services provider. // NEWS Round-Up //

The outlet will open at the Oxford M40 (junction 8a) site this October. Pizza Express chief executive Richard Hodgson commented “The main challenge has been finding a motorway operator that could ensure that the food and in-restaurant quality for which we are renowned is replicated." He continued "We are confident that Welcome Break is the perfect partner to help us make this transition.”

The news comes after Pizza Express reported lukewarm sales in 2016 this is despite teaming up with popular food

delivery service Deliveroo.

The announcement could see the start of more road side Pizza Express outlets in the future. Rod Mckie, Welcome Breaks Chief Executive added "Our joint aim is to open many more Pizza Express restaurants across our motorway amenities."

The Oxford services Pizza Express will accommodate 88 customers and will be open 364 days a year from 11am to 10pm plus the new opening is said to create 40 jobs in the local area.

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News

Round-Up

LET’S START A CLUCKING REVOLUTION Owner Carl Clarke’s vision is to “change fried chicken for the good” with new concept launching in Baker Street, London in mid-July 2017.

CHIK’N will operate as a fast-casual

restaurant, open daily from early till late serving up knockout breakfasts and then an all-day menu. Fried Chicken has been totally reimagined for this launch, and flavour will be king.

Owners Carl and David want “to remove the guilt of fried chicken and give people a choice. We want to offer everyone in the UK the chance to eat best fried chicken sandwiches, in terms of both taste and quality at an affordable price. We want to serve healthy, well-fed chickens to hungry, happy people.”

Carl says of CHIK’N, “There is a huge gap in the market for people looking for fast casual fried chicken which is fresher, healthier and tastier and served up by happier people, in a welcoming, efficient & clean environment. There’s nothing like it on the high street right now, we want to give people the choice of quality &

Just Eat sponsors The X Factor in £10m deal

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value. CHIK’N is going to be the chicken shop that every community wants in their neighbourhood. We are changing fried chicken for the good and we are going to be the best restaurant we can possibly be.”

Sustainability is a key component to the business proposition, and CHIK’N will be working closely with the Sustainable Restaurant Association to aim to lead the way in the sector. In-store they will convert a proportion of waste to bio-gas by using an in-store converter, then the rest of the waste will go to a local biogas farm rather than landfill. The old oil will be taken and converted into bio diesel and that will go back to the farms to help power some of their equipment.

The ambitious pair currently operate popular chicken and cocktail spot, Chick N Sours, with two locations currently open in London’s Covent Garden and Haggerston.

Just Eat has announced it will be the

new sponsor of The X Factor show in a £10m-a-year deal.

The multiyear deal is one of the largest for a weekly show on British television and includes sponsorship of The X Factor TV show, app and annual live tour.

The deal signifies the vast growth of Just Eat and a step up on its marketing strategy.

“It is a great fit for both brands as we each play a key role for millions of people

every weekend,” said Barnaby Dawe, chief marketing officer at Just Eat. “The partnership will give the business a fantastic opportunity to reach an even broader audience.”

“To have the opportunity to showcase the breadth and diversity of their cuisine, as well as their singing talent, is incredibly exciting,” added Barnaby Dawe.

Gluten ‘Freevolution’ sees changes in guidelines for Quick Service Restaurants

The new guidelines come during Coeliac UKs Awareness Week (8-14th May) which aims to highlight the growing demand for improved safety, choice and availability while eating out.

According to a UK survey, in 2016 over 90% of people on a gluten free diet ate out over a four week period. Of those surveyed 50% described the experience of eating out frustrating, with 25% suspecting they had been ‘glutened’ in the previous month.

Sarah Sleet Chief Executive of Coeliac UK said “This uncertainty can make eating out a lottery at times and trusting your health to a food establishment can often be a big and worrying step, something Coeliac UK wants to improve.” She continued “The charity wants to improve confidence and understating on both sides, bridging the gap between the expectations of the gluten free consumer and the skills and understanding of the caterers themselves.” The new guidelines can be downloaded now at www.coeliac. org.uk/glutenfreevolution.

Mrs Sleet added “By improving understanding about gluten free provision, we hope to improve the daily frustrations experienced by so many when eating out and drive increased availability of gluten free food, whether eating gluten free at school, in hospital, on an aeroplane, having a meal with friends or grabbing a snack for lunch, to ensure no one’s life will be limited by gluten.”

The desire to avoid gluten is changing the food service industry and catering for those with a gluten intolerance is now mainstream. The new guidelines offer an opportunity for quick service restaurants to improve their gluten free options and encourage more customers through their doors.

The Competition and Markets Authority is investigating the potential of the proposed merger to curb competition in the takeaway food industry.

Just Eat serves more than 16 million takeaway customers and some 60,000 restaurants in more than 10 countries.

The acquisition of Hungryhouse is expected to add up to £15m to its earnings.

London-based Just Eat provides an online platform and delivery drivers for restaurants that pay for the service, in a growing sector that also includes Uber and Deliveroo.

The CMA said both Just Eat and Hungryhouse were close competitors because of the similarity of their service and their broad geographical coverage. It also said the likes of Deliveroo, UberEATS and Amazon Restaurants represented less direct competition because they target different types of restaurants.

Just Eat has until the 17th May 2017 to try and resolve the concerns otherwise investigations will be referred to a step-2 investigation.

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// NEWS Round-Up //

Charity Coeliac UK have released new guidelines for food service and catering organisations during their gluten ‘Freevolution’ campaign.

Just Eat under investigation over £15 million takeover of Hungry House

News

Round-Up

More than half of consumers now put their trust in online reviews According to a survey by iAdvize 54% of UK consumers are more likely to be influenced by product reviews than retailer advice.

Sites such as Trip Adviser offer consumers the ability to review their favourite fast food restaurant instantly and the popularity of business pages on social media site Facebook has meant that one bad customer experience can affect how your business is perceived.

Julien Hervouët, CEO at iAdvize, commented: “It’s interesting to see the crucial role that regular customers now play in the sales process as it’s often an area that many retailers leave uninfluenced. But with 58% of regular customers claiming they would help their preferred retailer in an advocate capacity, and one in 10 willing to give up their time for free, retailers need to seriously consider a strategy for greater brand endorsement.”

According to a survey by Bright Local in 2016 90% of consumers read less than 10 reviews before forming an opinion about a business. They also found that 58% of consumers surveyed said that the star rating of a business is most important.

Taco the Town: Taco Bell launch the ultimate Happy Hour sharing menu Taco Bell, pioneers of Californian inspired Mexican cuisine has announced its new Happy Hour menu, available across all Taco Bell stores in the UK. The Happy Hour menu, a restaurant first, is a celebration of Taco Bell’s Live Más ethos offering Más Food, Más Drinks, Más Sharing.

Exclusive to Happy Hour, the brand new cheesy Quesadilla Nachos (mini quesadillas topped with nacho topping – only £4.49) and crunchy Chicken Share Plate (just £7.50) are the perfect addition to any group gathering. Our popular beefy, cheesy Loaded Nachos (best enjoyed by two) are also available during Happy Hour for £4.49. Together with our deliciously indulgent Churros and Chocodillas (now available as a Dessert Share Plate for only £6.00), Taco Bell’s Happy Hour is the menu you’ve been craving.

Alongside our popular Sol Cervezas* (2 bottles for £5.00 or a bucket of 4 bottles for £10.00), we are launching a brand new

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frozen drinks platform in line with Happy Hour; the new thirst-quenching Freeze.

The Freezes are available as nonalcoholic Strawberry Smash & Lemon Quencher (Freeze) and alcoholic* (Twisted Freeze) which come in Margarita and Strawberry Daiquiri. The Freezes and Twisted Freezes are usually available for £1.99 and £2.99 each respectively, but are available exclusively during Happy Hour for 2 for £3.00 (Freeze) or 2 for £5.00 (Twisted Freeze). Using Island Oasis mixes, our Freezes are the ideal drink to add a touch of cool to summer gatherings, offering the best kind of brain freeze.

// NEWS Round-Up //

Sales at Greggs boosted by healthy eating range Greggs healthy eating range has seen sales rise by 7.5% in the last 5 months. The popular bakery saw their ‘Balanced Choice’ range as well as their popular £2 breakfast meal deals pushing sales forward.

Their new salad ranges and range of juices are proving popular with consumers as they continue to snap up the ‘quality and value’ offered by the well-received bakery.

Recently the range has expanded its salad range with flavours including falafel and vegetable and coconut and lime.

Breakfast deals, salads and cold pressed juices have helped push up sales at Greggs this year. The UK baker has seen a 3.6 per cent uptick in like-for-like sales in the five months to May 13, with total sales rising 7.5 per cent. Greggs said its customers were snapping up the “quality and value” of its £2 breakfast deal and increasingly choosing healthier foodstuffs in its “balanced choice” range, which it has now expanded to include coconut, lime and chili chicken salads.

Still, with UK inflation on the rise and real wage growth turning negative as of last month, Greggs warned its outlook “remains uncertain in the context of slowing growth in disposable income”.

However increasing inflation and negative wage growth is still a concern for the bakery "We have made a good start to 2017 although the sales outlook remains Inflationary pressures should subside in uncertain in the context of slowing growth the second part of 2017, said the company, in disposable incomes. helping it meet market expectations for the full year. Greggs opened 42 new stores and "Input cost inflation is having a modest shuttered 14 in the five-month period. impact on margins in the first half of the year as expected, however we have increasing visibility of costs for the second half and anticipate this pressure to ease towards the McDonalds delivery continues end of the year," the firm declared. They expect this will constrain profit growth in to dominate across the US the first half of the year but they should still meet expectations.

McDonalds has announced its Greggs also announced plans to expansion across the US via UberEats, to transform from a ‘traditional bakery’ into ‘a LA, Phoenix, Columbus and Chicago. major player in the food-to-go market’

McDonalds CEO, Steve Easterbrook commented "We are bringing a new level of convenience to more of our customers as we continue to transform the McDonald's experience," “Through the ease of the UberEATS app, our customers can enjoy their favourite McDonald’s foods delivered right to them enjoying greater choice, control and personalization than ever before.” He concludes.

Last year, the popular fast food chain garnered over $1 Billion in global delivery sales. It is already extremely popular across Asia and the Middle East with, for some restaurants, delivery accounting for 40% of total sales.

In January ‘McDelivery’ was made available in around 200 restaurants in Orlando, Miami and Tampa with Uber Eats.

McDonalds has also announced that more cities across the US will be available to order for delivery in the future.

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News

Round-Up

The Quest For the UK’s best Fish and Chips Begins….

Who will take first 'plaice'?

The ‘Oscars’ of the fish and chip industry have today (4 May 2017) kicked off their 30th anniversary year and are now officially open for entry, marking the start of a nine-month quest to find the UK’s best fish and chip businesses.

With a bumper milestone year ahead, encompassing a simplified and more streamlined online entry process, awards organiser Seafish is casting the net far and wide to call on fish and chip businesses throughout the country to get their entries in now. Celebrating 30 years of success, the awards have continuously grown in scale and stature since their formation in 1988, and are now recognised as one of the most prominent and respected seafood industry events in the UK. Marcus Coleman, Chief Executive at Seafish, comments: “Since the competition began all those years ago, the fish and chip industry has changed dramatically.

Of course, we still have our traditional ‘chippies’ but high quality, delicious fish and chips can now also be enjoyed in pubs, restaurants, supermarket

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cafes and from an ever increasing number of mobile vans throughout the country.

“The National Fish & Chip Awards have an incredible celebratory year ahead of them.

I’d encourage anyone who regularly visits a fantastic fish and chip shop to encourage the owners to enter – who knows, they could be on the podium next year, taking home an award.”

The flagship Independent Takeaway Fish and Chip Shop of the Year Award is one of the highest industry honours to receive as a fish and chip business and previous winners have gone on to great success, reporting sales increases of up to 100%.

Reigning champions Nikki Mutton and Craig Maw of Kingfisher Fish & Chips in Plympton, Plymouth, Devon added: “We were absolutely elated when we won the 2017 National Fish & Chip Awards – it was an amazing experience to go all the way and claim the top title, especially after coming in second place the year before.

“From the moment our names were called out from that podium at the London awards ceremony we haven’t stopped – we’ve had a dramatic increase in business and the word of our success is still spreading! On average our sales increased 40% and due to demand we’ve now hired over 10 new members of staff. We’d encourage all fish and chip businesses that are passionate about what they do to enter – speaking from experience it is truly worth it!”

The National Fish & Chip Awards celebrate the great British tradition of fish and chips, showcasing the best talent, quality and choice offered by fish and chip businesses through 14 different award categories: 9.

Drywite Young Fish Frier of the Year Award Open to all applicants who are aged 25 years or younger.

2.

Independent Fish and Chip Restaurant of the Year Award Open to all independent fish and chip restaurants.

10. Marketing Innovation Award Open to all fish and chip businesses and rewarding excellence in marketing and promotional activity.

3.

Best Mobile Fish and Chip Operator Award Open to mobile fish and chip businesses.

11. Good Catch – The Sustainable Seafood Award Open to all fish and chip businesses, this award rewards knowledge and the promotion of responsible seafood sourcing and sustainability practices.

4.

Best Multiple Fish and Chip Operator Award Open to fish and chip operators with three or more outlets (including franchises).

5.

Best Foodservice Operator Award Open to all general foodservice operators that serve fish and chips, eg., pubs, cafes, department stores, hotels, travel and leisure.

6.

Best Newcomer Award Open to fish and chip operators who are new to the industry.

7.

Staff Training and Development Award Open to all fish and chip businesses and rewarding excellence in staff training and development practices and policies.

12. NFFF Quality Award Champion Award Open to all current holders of the National Federation of Fish Friers Quality Award.

13. Healthy Eating ‘Fish and Chips’ Award Open to all fish and chip businesses that are excelling in educating and informing their customers on healthy choices and the nutritional values of fish and chips.

14. ‘Fish & Chip Friday’ – The School Meal Education Award Open to entry from independent school catering operators and local council catering departments, and rewarding the serving of healthy fish and chips to school pupils.

8.

From Field to Frier Award Open to all fish and chip businesses and rewarding knowledge of potato sourcing

(Nikki Mutton & Craig Maw)

recognised as one of the most prominent and respected seafood industry events in the UK.

and chip preparation processes.

For further information on The National Fish & Chip Awards, information on how to enter or deadline dates please visit www.fishandchipawards.com or follow @FishnChipAwards.

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// NEWS Round-Up //

1.

Independent Takeaway Fish and Chip Shop of the Year Award Open to all independent fish and chip businesses with a takeaway facility.

News

Nibs

Let’s Taco ’Bout Chichester Taco Bell, pioneers of Mexican-inspired cuisine is continuing its Live Más march across the UK with the opening of its seventeenth UK restaurant and third in the South of England, in Chichester, on Wednesday 7th June 2017 The open kitchen restaurant has created 25 new jobs for Chichester locals and will allow customers to see their food made fresh to order, with the option to enjoy a Sol Cervezas beer with their tacos and the convenience of free wifi and charging stations for portable devices.

Ellen Gault, Marketing Manager, Taco Bell UK & Europe said, “The UK is experiencing a Taco revolution and we are thrilled to be opening the third Taco Bell in the South of England, after noticing a real craving for quick Mexicaninspired food in the Southern regions. There is such love for Taco Bell across the country and we’re really looking forward to welcoming Chichester locals through our doors.”

The new Taco Bell restaurant Chichester will open on Wednesday 7th June, at Chichester Gate Leisure Park.

Britvic’s 2016 Soft Drinks Review results Leading soft drink company Britvic have released their 2016 soft drinks review, an in-depth analysis of the top trends and key figures in soft drinks in the UK.

They estimated that street food and on-the-go will grow faster than other segments and for the on-the go consumer, ‘real food and drink’ snacking solutions will be increasingly desired. In the report they found that busy lifestyles will continue to drive more eating-out occasions, with 24hour grazing and all-day dining continuing to provide opportunity for operators who tailor their offering to these occasions to maximise their profits.

They also predicted increasing competition from delivery services who are successfully addressing the needs of the time-poor professional.

With traditional glass formats proving impractical for both the on-the-go shopper and for delivery services, manufacturers will be focusing on pack innovation to address these challenges. Staying hydrated on-thego will continue to be important for busy consumers, so brands that successfully communicate their hydrating properties alongside a compelling taste message will be in demand.

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NEWS NIBS

Things spice up as Barburrito rolls into Meadowhall

British Land, joint owner of Meadowhall, Yorkshire’s premier shopping destination, has today announced the opening of Mexican style fast-food restaurant, Barburrito.

Founded

in 2005, the brand has expanded across the UK with the recent opening at Meadowhall being its first site in Sheffield. Located in the Oasis Dining Quarter, opposite Five Guys and next to Wrapchic, the 530 sq ft counter service restaurant offers customers a range of burritos, tacos and nachos.

Morgan Davies, CEO of Barburrito said: “This is a huge milestone for Barburrito – our 21st store! I am thrilled to be opening here in Sheffield, Meadowhall – it is a fantastic destination with a thriving shopping environment. We are passionate about serving high quality, fresh and tasty food at an affordable price and we look forward to welcoming Sheffield residents to Barburrito.”

Scott Hale, Development Manager at Barburrito, added: “We are thrilled

to have launched our latest restaurant at Meadowhall, considering its strong reputation as the region’s leading leisure destination.

Surrounded by some fantastic dining brands, we have experienced exceptional footfall and we’re so pleased to share our Mexican offering of Burritos, Nachos and Tacos with the people of Sheffield for the first time.”

This opening follows a wave of new signings and upsizes including Flannels, Neal’s Yard, Godiva, Nespresso, House of Fraser, All Saints, Hollister, Byron and Hugo Boss.

The £60m refurbishment, due to complete at the end of the year, is the most significant investment in the centre since it opened.

// NEWS Nibs // Korean Chicken shop Wing Wing opens its doors in London Wing Wing is set to send feathers flying this May, introducing Chimaek to London’s thriving food scene. Originally a Korean phenomenon, Chimaek was perfected on the streets of New York’s Lower East Side, serving-up trays of fresh, crispy-style chicken wings glazed with unique flavour combinations and stacked high alongside ice-cold beer. As simple as it is delicious.

Wing Wing will be serving-up the freshest, ethically sourced birds, doublefried Korean-style and individually brushed with glory to suit the diner’s choice of

three lip-smacking glazes; Soy Garlic, Hot or Liquorice. The menu also features Asian-inspired comfort food favourites such as Katsu Bao, Seaweed Fries and Kimchi Coleslaw.

It will also be the very first restaurant in the UK to use the ‘bottom-up’ beer system, offering self-service, ice-cold pints in four to seven seconds. As the name suggests, the beer is poured from the bottom up through the base of the glass, minimising spillage and pouring time.

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FI

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S

SEAFOOD

Trend data from the National Food Survey (NFS) and Expenditure and Food Survey (EFS) show how per-head consumption of fish is now around two per cent higher than in 1975, according to a report commissioned by Sainsbury's in association with the Future Foundation.

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// FISH & SEAFOOD //

The UK food service sector is experiencing growth across the UK for the first time in several years, with growth forecast of between 1.1% and 3.2% for 2015, this is largely being driven by growth in hotels, casual dining and quick service operators.

With this positive growth in the sector, fish and seafood has also had a positive increase in demand over the last few years.

The average UK adult is eating more fish than a generation ago.

S

eafood is now becoming a multi-billion pound industry in the UK in its own right.

Consumers spent approximately £3.1bn on eating seafood out of home, an increase of 1.5% on the previous year. Seafood servings increased 6.8% this year driven by positive performance in all channels according to Seafish UK (2016).

With this in mind, it is important to note that one of the significant contributors to OOH ( out of Home ) spending every year is Fish and Chips, according to Seafish UK there are approximately 10,500 takeaway fish and chip shops in the UK, collectively serving around 380 million meals per annum.

Yet the future of fish and chips could be uncertain, they have been a familiar part of every British high street for at least a century, but according to new information from global information company The NPD Group, Britain’s fish and chip shops are facing an uncertain future. They are losing visits while other quick-service restaurants (QSR) are attracting more traffic than ever before.

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Innovation in the fish and seafood sector continues to grow and new product development in this field is rife.

In this issue we look at what some of the leading industry voices in the sector have to say about the current trends circulating the market and what the future has in store for such a thriving consumer favourite.

This month features:

Sarah Cumber, Marketing Manager, Paramount 21 Andy Gray, Trade Marketing Manager, Seafish Adrian Greaves, Foodservice Director at Young’s Foodservice George Clark, MSC Senior Commercial Manager for the UK

// FISH & SEAFOOD //

With foodservice customers eating more healthily, fish and seafood has gained importance on menus in a growing number of casual and independent restaurants across the country, diners are looking for healthier options and assertive taste profiles, as well as consistency…

H

ow popular is fish and seafood in the QSR/ Takeaway market?

“The market for fish and shellfish within the foodservice market continues to grow” according to Andy Gray from Seafish.

Recent statistics over the year ending June 2016, seafood servings increased 2.3% to 979.2m a year on the back of 1.5% more visits and diners buying 0.9% more items each.

Andy continued: “There are still considerable opportunities for seafood within certain sectors of the overall foodservice market.”

Sarah Cumber believes Seafood has never fallen out of favour with customers

With consumer demand fluctuating across the UK around fish and seafood,

W

hat keeps consumers coming back for more?

– the dishes remain a staple across restaurant and pub menus. What has changed is the flavour combinations influenced by the demand for global cuisine, spicy food, exciting ingredients and provenance.

Adrian Greaves agreed. He said: “The popularity of fish and seafood with diners shows no signs of slowing down so it’s a great idea for QSR operators to ensure they include a variety of fish and seafood choices on menus.”

“Variety and accessibility” insists Adrian Greaves, “including a variety of fish on menus can prove popular.”

He continued: “One way to easily achieve this can be to include frozen fish.

Frozen food has many benefits over fresh alternatives and seafood is no exception to this.

“Not only is frozen seafood readily accessible, Young’s have a range of products that can be cooked straight from the freezer, delivering great portion control.”

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Issue 45 June 2017

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.

Andy Gray of the Seafish Association agreed, explaining: “the UK has a long running affinity with the ocean and the fish and shellfish that it produces.

He continued: “Increased overseas travel over recent generations has also helped expand the palate of consumers – think of holidaymakers in the Mediterranean enjoying a dish of squid for the first time and then returning back to the UK where demand for squid then increases.

Sarah Cumber was keen to highlight the role that customisation and ‘premiumisation’ has in the repeat purchase of fish and seafood in the UK. She commented: “By offering customisation and premiumisation menu options you’re giving customers what they want and you have the opportunity to upsell and increase spend per head.

She concluded: “This also enables you to cater to a broad range of customers while reducing the number of items on your menu.”

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.

W

hat are the latest trends in the fish and seafood market?

Health was the key theme amongst all the respondents’ feedback when asked this question.

Sarah Cumber highlighted the fact that people are becoming a lot more aware about what is in their food and where it’s from.

She commented:

George Clark, MSC Senior Commercial Manager for the UK has a similar view, he explains, “British consumers are savvier than ever when it comes to food provenance. They want to know exactly what is in their food and where it comes from – especially when they’re choosing fish specifically for its environmental credentials.”

Andy Gray believes the UK consumers are starting to adapt their diets to become more ‘flexible’.

He explains: “One of the noticeable current food trends is that of consumers being more flexible in what diets they follow – something often referred to as ‘flexitarian’; for example, perhaps only We recently launched two new seafood eating meat three days a week, or not starters which blend product innovation eating carbohydrates after a certain time with customer appetite for product in the day – and pescetarianism is said to be one of the major ‘flexitarian’ trends knowledge…”

“Customers are seeking transparency and want to know more about the food they are eating.

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Issue 45 June 2017

for 2017 – consumers endeavouring to regularly include fish and shellfish in such flexible diet regimes.

He also stressed the importance of fish and seafood’s nutritional values, saying: “Seafood is a great source of certain vitamins and minerals which perform very important functions within the body.

Oil-rich fish such as mackerel, herring and sardines are a great source of vitamins A and D, which are important in the growth and development of children.”

Adrian Greaves agreed suggesting that health is now on the forefront of consumers’ minds.

He said: “Many diners are now looking to include more Omega 3 in their diet as this is proven to strengthen the immune system, lower the risk of heart disease and have many other health benefits.”

Fish and chips is considered Britain’s national dish but do you remember the good old days when you went to the fish and chip shop and came out clutching a little parcel wrapped in newspaper?

Today this is a dying practice…

W

hat packaging options are available for takeaway fish and seafood dishes

Andy reflects on the time when the old newspaper wrap was most certainly a ‘thing’, however he highlights where packaging is heading in the future.

He commented: “Where once the tradition was for fish and chips to be wrapped in humble newspaper, the preference now is for takeaway fish and chips to be served in custom box packaging- very often made from biodegradable materials which are obviously good for the environment.

He concluded: “This helps maintain product quality and prevents crushing and sweating of the product which is what results when wrapped in simple paper.

Serving fish and chips in such custom boxes also allows the opportunity for the seller to relay promotional and information messages to customers.

Empowered by social networks and their digital devices, consumers are increasingly dictating what they want, when they want it. They have become both critics and creators. The increase in customisation has led to consumers demanding a more personalised service and expecting to be given the opportunity to shape the products they consume and in the food industry this is no different.

W

hat options are available for customisation of dishes Sarah re-iterated her point from earlier on in the feature, insisting that “Customisation and premiumisation is key.”

She suggests: “Look at your starters and nibbles to give you more options across your menu.”

A similar view was adopted by both Adrian Greaves from Youngs Foodservice and Andy Gray from Seafish.

Adrian Greaves commented: “Offering something a little different can be a great 26 |

Issue 45 June 2017

way to boost sales of fish and seafood and encourage customers to try something new.”

Further to this, Andy said: “The huge variety of different tastes, flavours and textures evidenced in fish and shellfish,

lends seafood to having almost limitless scope for being incorporated to restaurant dishes.”

The Crucial Sauce Company The Crucial Sauce Company, who have been serving the fast food industry for over 15 years with their vast variety of over 20 different flavoured sauces by offering great value products without compromising on quality, have launched three new products.

As well as these they have also designed a brand new shiny label designed to catch the eye. Perfect for chip shops, they’ve now created a 1L Tartare sauce which is ideal for fish and a 290g glass bottle tomato ketchup.

The ketchup packaging is

for chip shop customers to buy and provides a valuable additional revenue stream opportunity. As well as these two new sauces there’s also the new 1L Kebab House Chilli. It’s a slightly spicy chilli sauce which is ideal if kebabs are served in your eatery. A unique variety that’s based on the thick and rustic traditional style kebab sauce. It’s a must have to serve with or on kebabs and can be served hot or cold to add extra authenticity to your restaurant, take away or van.

Sustainable seafood represents a healthy relationship with our oceans that can endure forever.

When humans consume fish and seafood, we leave a mark on the ecosystem.

It is critically important for our own well-being and that of the oceans, that we understand the impacts of our choices.

A

are there any sustainability concerns for sourcing certain species of fish/seafood?

“Yes”,

insists Andy, keen to highlight The issues of seafood sustainability and responsible sourcing as they’re becoming increasingly prominent in the foodservice sector, with growing numbers of customers and diners wanting to know more about how and from where the fish and shellfish they will be eating has been sourced.

Andy said: “Communicating to customers in clear and simple terms as to

where and how a business sources its fish and shellfish, can help inform consumers about the dishes they are eating and the efforts industry is taking regarding the management and responsible sourcing of the seafood we eat in the UK. Adrian Greaves agreed, he drew attention to the importance of sustainability, both to businesses and diners. He said: “As well as carefully considering the types of fish 27 |

Issue 45 June 2017

// FISH & SEAFOOD //

perfect

and seafood to include on menus, it’s essential for QSR operators to be aware of the provenance, with sustainability very much a hot topic.

We would always advise operators to check the sourcing policy of their chosen seafood supplier in the first instance.

Further to this, Adrian also mentioned Young's Foodservice efforts to protect the environment, saying: “We understand how important it is to protect our environment and have therefore developed a specific programme which focuses on protecting the key elements of our business; the fish and the sea.

He continued: “Through our Fish for Life Corporate Social Responsibility Programme, we seek to improve our impact in everything we do, from sea to plate. We want to ensure that we are doing the right thing for our customers

and for the planet, both now and for generations to come.

Sustainable practices are the only way to safeguard the future of fish, which is why we also support the Marine Stewardship Council (MSC) and why we work to understand every fish farm and fishery before using them in our supply chain. For example we also work proactively with fishermen and the industry to help improve long term sustainability.”

With all this said, it is encouraging to hear that the foodservice industry is taking steps in the right direction as a report released by the International Institute for Sustainable Development in 2016, showed sustainable seafood now accounts for 14 percent of global seafood production.

That’s a whopping leap from a decade ago, when only 0.5 percent of seafood production was considered sustainable.

Food service businesses are often affected by changes in consumer tastes, national, regional and local economic conditions and demographic trends.

W

hat does the future hold for the fish and seafood market?

“Opportunities”, insists Andy, with the wide range of different species of fish and shellfish available to be enjoyed via an ever increasing variety of food outlets – from sandwich shops to fish and chip takeaways to pubs, leisure outlets and restaurants –“ seafood has a very bright future.”

He continues: “In comparison to other forms of protein, seafood can be said to have a far greater range of different flavours and textures – in essence, something to be enjoyed by every consumer no matter their taste preferences, and as such seafood offers restaurant owners and food outlet operators with a great opportunity to excite and please customers and grow their respective businesses.

Andy was also keen to highlight the importance of environmental responsibility in the 21st Century.

He commented: “Environmental responsibility is a key area for the seafood industry in the 21st century.

Fishermen in the UK lead the world 28

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Issue 45 June 2017

in responsible practice and have been working with conservation organisations and statutory agencies for some years to ensure a sustainable future for our seas.

working with conservation organisations and statutory agencies for some years to ensure a sustainable future for our seas.

// FISH & SEAFOOD //

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BUSINESS Profile Kingfisher Fish & Chips

Our exclusive interview with Owners, Nikki Mutton & Craig Maw

In

January this year Kingfisher Fish & Chips was crowned Independent Takeaway Fish and Chip Shop of the Year.

The highly acclaimed accolade was passed to proud owners Nikki Mutton and Craig Maw who have become official ambassadors for the fish and chips industry. The hard working duo took the helm at Kingfisher four and a half years 30 |

Issue 45 June 2017

ago and since then have turned Plymouths fish and chip industry on its head and truly put the town on the map.

The fish and chip industry has seen a turnaround in the last few years.

According to research by the NPD Group consumers spent approximately ÂŁ3.1bn on eating seafood out of home last year, an increase of 1.5% on the previous year.

With more people choosing to holiday in the UK as opposed to embarking on potentially expensive overseas breaks, the great British public have truly stepped back in time to the good old days of sand in your shoes, ice-creams on the pier and a large portion of fish, chips and mushy peas.

After a stringent judging process consisting of months of multiple mystery shop visits and an in-depth audit of their menus, customer service, legal documents and training amongst others.

Nikki and Craig were delighted to be invited down to London to the prestigious awards ceremony where they were presented with the Fish and Chip Retailer of the Year trophy. The last few months have seen Nikki and Craig embark on a flurry of media interviews, including a guest spot on This Morning. Winning the highly regarded price is a true testament to the popularity of fish and chips.

We speak to one half of the celebrated duo, Nikki Mutton, who explains why fish and chips are here to stay.

Could you tell us about Kingfisher?

We worked for Kingfishers previous owner, we both did, Craig for the last 20 years and myself for the last 13. Four and a half years ago we had the opportunity of a management buyout, which we did in September 2012.

From that point on we changed absolutely everything, from the chips we use, to the fish we source. We have tried to upgrade absolutely every aspect of the business, even simple little things like for example we used to buy in mushy peas but now we make our own, we also make our own Tartar sauce, we have concentrated on quality.

The point is that in the last four and a half years we have managed to quadruple sales and as a result of that, it proves that people do want quality.

What did you change when you took over?

The previous owner used to source in chips that were ready done, the first thing we did when we took over was to made our own chips and straight away that’s the first thing people noticed, that the chips were ‘proper chippy chips’.

We’ve always had a loyal customer base but we’ve managed to grow that and we’ve gone further afield to Plymouth and sounding areas. When we started to do well in the competitions we started getting people from further afield. We came second last year (in the Fish and Chip Awards) which encouraged people to come from surrounding areas like Exeter, but when we became the UK’s number one in January they (started) coming from all around the country and even abroad.

We have had (visitors) from Hong Kong and Canada. We also get a lot of people from Nottingham and London. People love Fish and Chips.

What kind at dish do you recommend?

We actually have a world record for the most amount of MSC certified fish.

MSC stands for the Marine Stewardship Council, it is an authority that regulates sustainability on species of fish.

We currently have a world record amount, we have 12 of them on our menu. We range from the traditional cod and haddock and we have also gone a little bit more quirky and we have got things like salmon and hoki.

Myself? I love cod and chips, that is my all-time favourite but we also have MSC Cornish hake on the menu and that is absolutely delicious if people wanted to try something a little bit different or we’ve got Cornish sardine fishcakes, they’re really good as well.

What makes you different from other fish and chip shops?

Plymouth has got a lot of fish and chip shops, obviously because we are a seaside town, so there is a lot around us. We’re quite fortunate, were not actually on the Barbican and there are loads of fish and chip shops there.

We are 7 miles inland so we are actually in a residential estate, we’ve not got a lot of competition around us. But I think that we stand out anyway, our shop is lime green and it’s got a great visual as opposed to most other fish and chip shops. It definitely makes us stand out, if we had shops next to us that were competitors I think we 31

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would still stand out and it’s a nice clean environment as opposed to some shops you see that aren’t so good.

Is there anything that has inspired you to get through the difficult times?

The main problem fish & chip shops have is staffing, there has been times when we’ve thought this is difficult, but then we’ve contacted other people in the industry and they have confirmed (to us) that they have the same issues so we don’t feel alone.

What has been your biggest highlight so far?

The biggest would be January when we won the awards, we were amongst friends and industry experts and it is where everybody aspires to be. It was an amazing day, the applaud we got was amazing, we watch videos of it now and it still brings a tear to our eye, it was that great.

Obviously you go through phases if somebody gives you negative feedback, or something like that (especially if) it’s uncalled for. A lot of people don’t realise the time and effort that goes into fish and chips, but I wouldn’t change anything.

We made a lot of changes and every time we have said that is the best thing we have ever done, but actually the best thing is actually buying the shop, it’s allowed us to push ourselves push the industry and make people fall in love with fish and chips again.

What does the future hold?

This next year we are seen as ambassadors for fish and chips so anything in the media, or anything that is going on around F&C’s we are the first port of call.

But we don’t want to give up, so next year when there is a new winner we won’t be backing down, we will be continuing, we want to push fish and chips as far as we can and help the industry grow.

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We always dreamed of entering the Fish and Chip Awards and doing well there, that’s been our drive to push forward and get through those hard times, but when you know other shops are struggling with the same issues, that does put your mind at ease and (you do) think, no actually we are going to combat this and we are going to get through it.

We have got a great team, we’ve got a team of 22 in our shop and we’ve pulled together. We’ve just started (creating) a structure to it, we have a management team in place there as well to free us up to do editorial as well as fish and chips. We are very fortunate with the team we have got now, definitely, it does take a long time to get there.

Your ambition was to win the fish & chip Awards, how did that feel?

It was amazing, we were absolutely delighted. As I said, we came second last year and I thought we stand a chance this year so we did everything we could we improved where we could, to make everything ourselves, the shop the product, everything, better. So when we did get our name called out in London it was phenomenal, absolutely phenomenal.

I know it sounds corny, but it’s what dreams are made of, we aspired to do something, but when you actually get there, there are no words for it really.

We hit a lot of the tabloid newspapers a day after the awards and had a 100% increase in sales, that has slowed down slightly now, but it is phenomenal, the increase in sales that the awards can bring and the promotion of fish and chips is amazing.

FOOD SERVICE

TALKING TECH

WHATS NEW: THE DRU RY Page 33

BIG INTERVIEW-

CLOCKJACK We speak to Jerry Goldberg one of the owners of Clockjack, as the delivery only service nears its first year anniversary!

foodnfilm UK takeaway set to be revolutionised by brand new food ordering app,

Takeaway owners are set to benefit from a new revenue source as foodnfilm launches an exciting new app in partnership with digital giant LG.

Worldpay

Just Eat

Rapid growth in the useof contactless cards means cash will be overtaken as Britain’s most frequently used payment method by the end of 2018

The online food delivery service has made the announcement just 12 months after reaching 200 Million orders demonstrating that the market for online ordering and food delivery is expanding.

Payments UK predicts tipping point for cash in 2018,

Just eat reaches 300 Million orders,

foodnfilm

U

K takeaway set to be revolutionised by brand new food ordering app

Takeaway owners are set to benefit from a new revenue source as foodnfilm launches an exciting new app in partnership with digital giant LG. The app allows customers to order takeaway food for delivery along with films on-demand across the UK on LG’s flagship Signature OLED TV W and on all TVs with the awardwinning LG webOS operating system.

foodnfilm is the first-of-it-kind app, directly integrated into the TV’s operating system. Owners of LG’s smart TV models can now use foodnfilm straight out of the box to combine the two most important elements of a great night in. Leslie Golding, founder and CEO of foodnfilm commented “As mobile evolved it became the primary device for ordering food and commerce, while in parallel the television focused on growing and monetising video, music and gaming apps. We believe that through a specifically designed app like foodnfilm, the television is now taking the next step in its journey by entering markets once dominated by mobile devices.”

After 2.5 years of design, development and testing, foodnfilm has built an app customised to the TV experience, allowing users to order food including their favourite takeaway cuisine such as Indian, Chinese, Pizza and hamburgers.

Uniquely, customers can view menus for the first time in full HD on their TV

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and track orders in real-time, while simultaneously watching a movie of their choice.

Darren Peterson, LG Senior Content and Services Manager said “LG Smart TVs continue to be amongst the UK’s most popular models, and the new foodnfilm app takes advantage of our award-winning webOS platform, which has been critically acclaimed for its easeof-use and intuitive navigation, resulting in a more enjoyable viewing experience.”

The home delivery and takeaway food sector is growing 10 x faster than the restaurant industry with almost 600 million visits in 2016, according to latest data from NPD Group analyst. Last year alone, UK consumers spent an estimated £30 billion on takeaways, with online delivery accounting for around £6.7 billion. The rapid growth in the market has created a consumer that demand tailored food experiences and improved delivery models and this is where foodnfilm comes into its own.

Just Eat

J

ust Eat reaches 300 Million orders The online food delivery service has made the announcement just 12 months after reaching 200 Million orders demonstrating that the market for online ordering and food delivery is expanding.

ayments UK predicts tipping point for cash in 2018 Rapid growth in the use of contactless cards means cash will be overtaken as Britain’s most frequently used payment method by the end of 2018, according to a new report published today

by Payments UK, the trade association for the payments industry.

According to payments processor Worldpay, which handles 40% of all card transactions in the UK, spending on all forms of contactless systems now accounts for 28% of all non-cash transactions in the UK, with total spend exceeding £10bn for the year in 2016. In December alone, Worldpay processed over £1.5bn in contactless payments with shoppers spending an average of £10.39 per transaction.

James Frost, UK CMO, Worldpay, said: “Contactless cards have paved the way for rapid adoption of mobile payment systems, driving investment in infrastructure and familiarity among consumers. Today one in five of us will use the technology at least once a day, rising to a third of people in London. But as people get more used to paying for goods on their smartphone, mobile’s ability to bridge more effectively across online and offline retail channels will increasingly

threaten the future of the traditional payment card. Already more than half of UK shoppers say they’d happily leave their wallet at home and pay for everything on their smartphone instead.”

Meanwhile, consumer research commissioned by the payments provider, found

•a quarter of UK consumers claim they’ve started avoiding shops that don’t take cards, while a third (30%) say they only use cash if absolutely necessary.

•two-thirds (60%) of 24-34 year olds say they would prefer not to have to carry cash,

•one in ten small and independent retailers are still refusing to accept card payments, whilst a further 10% impose a lower limit on non-cash payments.

Frost added: “For today’s digitally driven shoppers, cash has become a relic. It’s easy to see why that’s the case, as innovations like contactless and mobile payments continue to raise the bar in terms of speed, simplicity and convenience. For consumers, being able to pay by which ever method they choose is a minimum requirement of what it means to be a modern retailer.”

He continued “Historically, independent restaurants have had neither the resources nor technology to digitalise their businesses. Providing the platform for them to move online and reach a significantly broader customer base has helped to grow their businesses. We are proud of the job Just Eat has done in helping to grow the sector and the technological developments we have implemented to help make food discovery more exciting.”

Previously Just Eat had to wait 8 years to reach their 100 Millionth order, this recent fast growth is an indicator of the current market. Currently online ordering is worth upwards of 3.6 Billion and consumers are increasingly turning to online ordering apps to eat their favourite takeaway in the comfort of their own homes.

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// TALKING NEWS //

P

Worldpay

Graham Corfield, UK managing director at Just Eat, said: “We could not have reached our 300 millionth order without the support of our loyal customers and dedicated restaurant partners.

“From one restaurant in 2006 we have grown to 27,600 and in the process helped create a fantastic and competitive marketplace for independent restaurants.”

Whats New

The Drury, Tea & Coffee Company

D

RANCILIO CLASSE 7

Available in two or three group standard and tall specifications, the Classe 7 is suited to the rigours of the high rury adds Rancilio’s well street coffee shop trade, but is equally all-new CLASSE 7 espresso at home in hotels or busy bars. What is immediately obvious is the modern good machine to its portfolio looks and stylish finish of the machine, which is manufactured from stainless steel and finished in a choice of black or London based coffee roaster and white side panels. tea blender, The Drury Tea & Coffee Company, has introduced the all-new Its good looks belie a host of Classe 7 espresso machine, the most technological features that represent recent addition to the portfolio of Italian the cutting edge of espresso technology. manufacturer, Rancilio. This innovative It has a back-lit digital display with new machine incorporates the very latest full diagnostics; programmable on/ technology and represents the cutting edge off function; ergonomic push button in modern machine design. With over 80 operational panel and, uniquely, as years’ experience in the UK coffee trade, standard for the UK market, Rancilio’s Drury, has worked closely with Milan- patented ‘C’ lever steam operation, which has been designed to reduce repetitive based Rancilio for practically 30 years. strain injury.

Incorporated into this model is an automatic group head cleaning system; a

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fully insulated boiler to preserve energy; an independent cup warmer and cool touch steam arms. Rancilio’s patented iSteam is now available for the first time as an option on the Classe 7. This is a proven auto frother that produces a rich creamy foam for cappuccinos and lattes, which is comparable with manually textured milk.

In fact, the foam is so good, it can even support latte art.

The all-new Classe 7 has been chosen by Drury to complement its extensive range of over 17 different espresso coffee beans.

The machine carries a full year’s parts and labour warranty and customers regularly purchasing Drury coffee qualify for free initial and ongoing barista training from the Company’s dedicated barista training department either on site or at Drury’s purpose-built facility in Woolwich, southeast London.

List prices for the Classe 7 start at £5140 for the standard two-group machine. The optional iSteam auto frother costs £450.

BIG Interview

C

Once a restaurant in Soho the kitchen only delivery concept, available on both Deliveroo and their own website, offers a delivery service to homes and offices in London. Their main focus is spit roasted chicken however they also offer wraps and salads to their ever growing customer base.

We speak to Jerry Goldberg one of the owners of Clockjack, as the delivery only service nears its first year anniversary we find out how the first year has gone and where they plan to take Clockjack in the next year.

How did Clockjack delivery begin?

We first discovered delivery when Clockjack became one of Deliveroo’s first restaurant suppliers from our Soho restaurant around 4 years ago. We immediately saw the appeal of delivery from the way sales grew so quickly.

However, we also identified a number of challenges for restaurants. Our kitchen

lockjack’s concept is simple, it brings tasty rotisserie chickens to the people. Their fresh concept based in Monument, central London, delivers across the city. Opening last summer they have gone from strength to strength as consumers continue to express their desire for home delivery.

capacity was designed for our seated capacity, so at certain times in the day delivery demand put stress on the kitchen.

Secondly, our front of house was designed for an eat-in restaurant experience, not as a collection point for delivery drivers, thirdly the cost structure was not ideal for delivery. As well as having to cope with the delivery commission we still had the premium property costs of a prime Soho location.

delivery because it travels so well, our menu was not designed for the delivery customer.

Pulling all of this together, we felt that a dedicated delivery kitchen with a tailored menu (based on the restaurant menu but not identical to it) and an appropriate cost structure was the best way of accessing the new and growing delivery market with a new business model.

Finally although Clockjack's main product - rotisserie chicken - is ideal for 37 |

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What kind of customers do you have and why do they choose you?

Clockjack Deliveries has a range of different types of customers. There are two main groups - people at work (who order to eat at their desk or larger orders for meetings and events) and local residents who want to eat at home. One main reason for choosing Clockjack is menu and quality. Rotisserie chicken - our signature dish - is very popular, but we also have a wide range of other menu items. The food is freshly made and nutritious with lots of protein and veg, including many vegetarian options.

indulgent cakes but with less sugar and fat. Another reason our customers chose Clockjack is reliability and flexibility. As we are a dedicated delivery kitchen our orders are ready quickly and delivered on time, whatever the time of day. We also can do very large orders, catering for over 300 people in one go - something restaurants struggle to do especially at peak service times. The packaging is designed for the delivery eating occasion and Clockjack has a popular range of platters for meetings and larger groups.

Clockjack has a number of unique parts to its menu, such as a range of homemade cakes from the Ripe Banana Co. They use fruit and veg ingredients for delicious and

What kind of growth have you noticed in the delivery trend and what does the future hold?

Clockjack Deliveries has been open less than a year, so it’s difficult to comment in any detail on trends. Our sales are constantly growing and we continue to add new customers. Clearly the delivery market is very popular and I expect this to continue.

Clockjack plans to maintain growth by adding new customers and increasing the frequency of orders from our existing loyal customers. We will support this by continuing to develop our menu and

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possibly adding further specialist brands such as The Ripe Banana Co.’s cake range. New Click & Collect businesses have moved to London from the US and we are trialling this along with a number of other new revenue streams.

ONLINE ORDERING

&

HOME DELIVERY

T

he UK food delivery market is worth upwards of £3.6 billion with exponential growth expected in the next three years due to the massive potential of online ordering platforms.

Industry aggregators Just Eat have helped to change the UK’s eating habits by taking the hassle out of ordering your favourite meal. In fact, according to NPD Group data, the demand for home delivery of ready to eat food grew 10 times faster than for dining out, reaching an encouraging £599 million visits last year.

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Proving that consumers are reacting well to developments in online ordering technology. Victoria Hatch, Non-Executive Director of click and collect food ordering app mmmLunch predicts that by 2020 online orders will make upwards of 10% of all quick service restaurant sales

“Online ordering and embracing all and any digital channel isn’t something that should just be considered, it’s vital if you want to do business in todays ‘on-demand’ world.”

The influx of new and exciting delivery options such as those provided by Hungryhouse and UberEats has seen the home delivery sector increase in visits by a huge 50% since 2008. The desire for quick convenient takeaway food served hot and fresh to your home is confirmed, as new analysis into Britain’s spending

habits estimates that of the £1.9 million spent by the average UK household over the course of a year, £14,000 of that will be spent on takeaways, which is a lot of pizzas, burgers and fries. As Nazim Maniar, of ‘Sweetheat’ UK based producers of heated food delivery bags, points out

“Orders can be placed from the comfort of your own home with a click of an app whilst you’re watching your favourite programmes.”

Pioneers such as Just Eat have designed a straightforward concept, whereby takeaways sign up, pay a fee and they take 14% of each order. This benefits the takeaway who does not have to deal with complicated web pages and apps and it means they can concentrate on the most important thing, providing great food to their customer. McDonalds recent announcement of their intention to begin offering UK delivery services this summer, is extremely telling of the direction food delivery will take. McDonalds noted the increase in delivery resulted in ‘significant disruptions’ as through technology, delivery is continuing to change the way customers order, pay, track and receive food.

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“One thing is clear though, customers

ince 2011 the growth in ownership of smartphones has seen food delivery start-ups receive more attention. The increased power of our smartphones has changed how many businesses run and therefore have made it possible for supply to match increasing consumer demand. One such example is fast growing start-up Deliveroo, who have the potential to make an even bigger change to the home delivery market. Unlike the aggregators their use of couriers to deliver meals from restaurants that previously did not offer delivery means that the food can often arrive much more quickly than that of their rivals. The proof is in the results as Deliveroo announced a growth in orders Mobile ordering of course is a part of of 650% in 2016, which included a 10% this, according to the Digital in 2017 increase in orders midweek and a 20% Global Review more than half of the increase in lunchtime orders world uses a smartphone and by 2019 smartphones are expected to capture Technology as with most industries is more daily online time than all other expected to push this continuing market devices combined.

Recent figures forward, with androids emerging as the released by Dominos exemplified the latest craze. Dominos released news of a trend as they found that of all orders pizza delivery robot in Europe and Just placed online 61% of those were placed Eat trialled a delivery bot in London both on mobile devices. attempting to improving efficiency using As smartphones get faster and more robotics. accessible and with home cooking on the decline, modern consumers have begun to embrace the shift to mobile and it is important for businesses to embrace this change also.

are expecting more and more. Whether it’s cashless payments or automatic loyalty stamps, these are all things that we need to be offering our customers now or risk losing them to those other companies who have adopted these ‘future’ technologies. ”

However, there is still room for improvement, as last year Just Eat

estimated that 6 out of 10 takeaway orders were still placed over the telephone with the rest placed online, however they did evaluate that this will shrink to fewer than 4 in 10, ironically the mobile phone will facilitate this.

Online ordering in general simplifies and speeds up the process, consumers generally prefer to shop online due to overall convenience and transparency, naturally they will also come to expect this from their takeaway orders and is a significant indictor of the future of mobile ordering. According to the office for national statistics as of 2016, 95% of UK households owned a mobile phone, to put this into perspective 95% of people have central heating meaning that many people see it as a necessity.

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// Home Delivery & Online Ordering //

S

Victoria elaborates

O

ver the years

developments in the takeaway industry have contributed to its huge success and continued growth. Despite the attempted demonization of fast food, vendors have continued to adapt and offer its patrons a wider variety of food and drink.

Healthier ranges are apparent in most fast food menus, as well as free-from options and a better variety of vegan and vegetarian options. Using online apps and web browsers to read menus means consumers are more likely to make an informed choice from a selection of takeaways, therefore the importance of offering an up to date, user friendly interface has never been more significant.

Steven Rolfe Managing Director of pointOne EPoS elaborates “Offering an online ordering ‘click and collect’ service to customers is a key way to enhance the customer experience and attract and retain business. Online Ordering also enables customers to order days in advance, which improves convenience for them and streamlines your business so you can manage and process future orders easier.”

So, with online ordering set to take the crown from traditional phone ordering

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how can takeaways maintain their appeal with their customers? As surely the removal of face to face interaction naturally makes the whole process much more difficult for the business in regards to customer interaction and service, or does it? Steven explains “Recent research has highlighted that QSR and takeaway restaurants are the fastest growing sectors in the UK. Whilst these figures are very encouraging to the fast-food operator they also suggest that competition has never been greater, with the consumer now having so much choice. The businesses that will benefit the most from this growth will be the ones that offer good old fashion values such as excellent customer service and value.”

Of course takeaways have been delivering for years and spending on takeaways is currently continuing to boom in the UK due to the rise of a breed of new online ordering firms and applications. mmmLunch is one such platform which offers businesses an easy to set up food ordering app that can be fully branded, with a website and a marketing pack included in the deal. Victoria Hatch explains the benefits of choosing such a service

“Convenience is one of the most important factors for customers when considering how to order, digital and mmmLUNCH specifically makes it easier to order online and removes all unnecessary steps that slows up the process. mmmLUNCH maximises the power of mobile convenience for your customers to enjoy and benefit from, all fully supported by our team who personally take on board each new client.”

with the new generation of connected customers. Here at mmmLUNCH we do just that, providing food to go retailers with their own click and collect app without the associated high cost or hassle and provide a totally free of charge marketing pack.

Online ordering significantly boosts customer loyalty and increases the amount the customer spends by up to 20% more.”

Steven “We believe that in order to fully benefit from online ordering the technology has to enable restaurants to integrate this service into their wider PoS set-up. Our solutions include browser-based ordering, iPhone and Android apps and in-store order points hat service such as kiosks. For operators that choose providers are there in the market and what to offer a ‘click and deliver’ service then do they offer by the way of support for adopting a driver management solution businesses? would also be useful to manage deliveries to the customer.”

Victoria “There are numerous service providers popping up which aim to connect retailers

W

// Home Delivery & Online Ordering //

There are many factors to deliberate when deciding whether to branch out into online ordering and home delivery. With it hitting the headlines more and more frequently and the massive rise in home delivery visits over the last few years, it seems that the move over to online ordering and home delivery is inevitable for more and more businesses. As Victoria explains “What makes online ordering particularly enticing is that online ordering actually increase the average spend by each individual customer by up to 20% than in person or on the phone.” Another benefit is that the chances of miscommunication are also minimised as customers are able to ‘self-reflect’ on their order before finalising, leading to happy customers and an efficient ordering system.

W

hat equipment /technology do businesses need to ensure a successful home delivery service?

Steven “Your EPoS solution provider needs to have a platform that can integrate real time online ordering technology. Whether this is in the form of a web page, an app or an in-house order point/kiosk it needs to fully integrate with the EPoS. As it web based no physical hardware is required, other than your EPoS set-up, however if you are going to provide an online ordering service to your customers then you should also consider that they will expect to be able to order online via an iPhone or Android app.”

Nazir “Sweetheat offer the perfect solution with its heated delivery system. The Bags ensure food is always delivered piping hot to the consumer each and every time. With its heating technology the bags heat up to a temperature of 90 degrees Celsius and will maintain this for a good 30-40 minutes, ensuring delicious hot food.”

Victoria “Hopefully 44

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as

possible!

W

Technology is moving at such a fast pace it’s becoming really hard for businesses to justify taking the leap with some new tech. As soon as you purchase a particular model, the manufacturer has brought out a newer model, making you feel like you’re hat does the using old out- dated technology. Here future hold for home delivery and online at mmmLUNCH we handle all of that - ordering? you’ve likely already got everything you need to use mmmLUNCH - an internet connection!

Steven “Cashless payments and self-service are the developing trends in this sector.

Customer-facing cashless kiosks are now being introduced in many restaurants complementing online ordering by extending click and collect to an in-store option and is already proving very popular with customers. Whilst this technology is still relatively new, many QSR operators on the high street will have this on their radar.”

There’s no need to make big investments in technology that will be out of date tomorrow.”

W

ho is doing home delivery and online ordering best? And what can businesses learn from them?

Victoria “Companies that are really excelling in the food to go and take away industry are the service companies, like Deliveroo, who are providing services which retailers can make use of - allowing them to increase their customer base without needing to spend their time organising delivery logistics. Or mmmLUNCH who take the admin hassle out of accepting click and collect orders. You can even see this behaviour from companies as colossal as Apple and Google.

When they want to start offering new products or services, more often than not they don’t start working on these new features from scratch. They’ll go and acquire companies who are already offering similar services. They know that they can succeed much faster by making use of the skills and knowledge these companies have… there’s no longer any need to reinvent the wheel. It’s often much more cost effective and less risk to approach a company already offering the services you’re looking to use.”

Steven “The traditional home delivery experts like Dominos do this very well and have no doubt invested heavily in technology over the last 5 years to stay ahead of game. What can we learn? If you are going to offer home delivery via a digital ordering platform then do it well and don’t cut corners. It needs to be slick and professional. The customer purchase path and experience must be easy, fast and reliable. This doesn’t mean you have to invest lots of money, but do your research and invest wisely.”

I

f you don’t currently offer online ordering or home delivery as a business, how do you start?

Steven “We operate in a fast-changing market, so you need to review the options out there and look for an EPoS provider that offers this and other web based ordering technologies that are fully integrated with an Enterprise level EPoS system designed specifically for the QSR space. The provider must also be a company committed to ongoing development focused on this sector.�

As the takeaway food industry continues to expand into new and exciting revenue channels, it is no wonder it is currently estimated that UK adults consume 22 million fast food and takeaway meals every week, according to data released

by YouGov. The possibilities seem to be endless as technology is updated and improved constantly. Not forgetting of course the convenience to the consumer, a survey by Mintel (2016) suggested that one of the top reasons for ordering a takeaway was due to having no time to cook, this will only increase as more eateries and third party ordering services improve their online services.

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UK

adults consume

22 m illion

fast food and takeaway meals every week

48%

Social media and smartphones will most definitely make an impact on the future of delivery services, as apps now become as easy to use as picking up a phone and making a call. Apps let you save your favourite orders, collect loyalty points with ease and open up the possibility of ‘one tap ordering’. With tech improving all the time, reaching people at the point of hunger has never been easier.

// Home Delivery & Online Ordering //

A recent analysis into eating trends by popular social media platform Facebook, found that 21% of occasional diners (who also tend to be more loyal to their favourite brands) and 48% of frequent diners would place an order for fast food on Facebook messenger. This instant access to food on the go, through a device that is ‘always in their hand’ is an exciting prospect for the quick service industry.

of frequent diners would place an order for fast food on

Facebook messenger

[fact]

LUNCHTIME QUEUES LOSE CUSTOMERS

[myth]

CLICK & COLLECT APPS ARE EXPENSIVE

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

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

[myth]

CLICK & COLLECT APPS ARE HARD TO MANAGE

COMMERCIAL FIRE

&

CLEANING Following the correct procedures regarding standards and subsequent follow-up of cleaning within your business (in line with strict laws set in place by the UK government) are non-negotiable and are a pre requisite to owning and operating a business in the food and drink sector in the UK. Cleanliness is one of, if not the 48 |

Issue 45 June 2017

most important basic requirements of any business within the industry.

Standards when serving food and drink to the general public must be of the highest calibre in order to comply with the many laws and regulations regarding food preparation and serving.

// Commercial Fire & Cleaning //

THE DEEP CLEAN However, cleanliness may not only generate 5 star reviews and great customer feedback, it may also save the lives of your employees as well as the future of your livelihood.

Fire prevention procedures such as correct fire prevention equipment, accessible fire exits, proper storage of flammable and combustible materials, up to date training and appropriate signage are all part of the course in business ownership. However one aspect of fire prevention that can often be overlooked is ‘good housekeeping’ and making sure that your businesses service and back areas are free from dangerous materials and an unsafe build-up of cooking materials that could create or lead to a hazard.

Kitchen equipment such as ovens and fryers all pose a great risk of fire if not handled and cleaned correctly and therefore the necessity for stringent cleaning and safety protocols are immensely important. Generally speaking commercial buildings are most at risk of

fire and taking preventative measures to reduce this risk is a demand of all business proprietors.

According to statistics released by the Home Office, restaurants, cafes, pub/wine bars, and takeaways attributed to 10% of all fires from 20152016, totalling 2,200 fires. It is important to remember that fire not only affects your business, but could also affect your customers, staff and surrounding businesses in the area.

"Consider the reasons why professional cleaning is a necessity,” begins Ian “An obvious start point is the ever present grease factor. Grease is unavoidable in a commercial kitchen and if left to build up over time will only take a naked flame or an electrical spark to set it ablaze. We’re not just talking here of a small surface fire that can be easily extinguished.

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G

rease will attract dust and become a volatile combination that accumulates throughout the kitchen, including its ventilation and extraction systems. If that is left to happen you won’t know about the danger until it’s too late. It’s the same as far as the catering equipment itself is concerned. Fryers, griddles and ranges if left without regular cleaning will build up grease internally and externally and eventually become ticking time bombs.

He continues

“Only use a professional and reputable specialist to deep clean your kitchen.

C02, the delivery impact is at about 130 dB, so there are very few locations where this noise level could be tolerated.

“The disadvantages with all wet cleaning is the chemical potentially leaking through the ductwork joints, which can lead to decorative damage or even impose an additional fire risk if leaked onto electrical equipment. Caustic chemicals can damage the ductwork and degrade the seals between the joints, this could render a fire rated duct or a fire suppression system ineffective. All have their pitfalls and the equipment required will depend on the layout of the system at each location,” concludes Chris.

They will have equipment to ensure the extract duct system is cleaned and certified from the canopy all the way through to extract point which may well be located on an outside wall or roof. All surfaces should be degreased and cleaned with a food grade safe anti-microbial solution to leave them hygienically clean and protected.”

A great deal of research into the method and tools with which you use to clean your equipment is important.

There are a number of options available to your business as Chris points out "Most cleaning companies use scrapers and chemical decarbonising agents, so it is very physical and time consuming.

Equipment used is varied and all have advantages and disadvantages,” he adds “The most common mechanical methods are chemical foaming agents that are dispersed at the end of a hose; these can be delivered by four wheeled buggies with colour CCTV, mechanical brush systems with the chemical delivery systems attached, or as basic as a hand pump compression chamber with a hand lance.

Another method available is using ‘dry ice and frozen C02’ adds Chris “The ice pellets are blasted by a delivery system into the grease and when dry ice pellets impact, they expand to nearly 800 times the volume of the pellet in milliseconds; the decreasing temperature serves to break up the coating as it becomes embrittled and it simply pops off the contaminant from the inside out. However limitations are that they are expensive to store and deliver the 50 |

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So, how real are the dangers?

Ian

clarifies “Probably, the most compelling illustration of the inherent dangers can be summed up by Government statistics that show that in the food and drink industry there were in excess of 1,500 (reported, probably a lot more unreported) fires in the year 2015/16.

While there was only one fatality over that period, there were 112 casualties, a clear signal showing how critical it is to protect your commercial kitchen with a suitable fire suppression system on a continuous basis.”

Chris agrees "The risk of fires in commercial kitchens is a growing one with

insurance companies taking an increased interest with regard to the risk to property.

With commercial real estate values particularly in the South East, typically priced in the millions and occurrences of fires in kitchens becoming more prevalent, this is quickly becoming an area of focus for insurers.”

A recent article from the Building Engineering Services Association (BESA) who developed the industry’s primary standard for ventilation hygiene, highlights the very real risk of fires in poorly maintained extract duct systems

Trying to locate quality fire protection companies?

Find them at www.bafe.org.uk BAFE registered companies are certified in specific areas of fire protection by UKAS accredited Certification Bodies using BAFE developed schemes.

Search free to find competent fire protection companies near you at www.bafe.org.uk

Fire Extinguisher Maintenance Fire Detection and Alarm Systems Fire Risk Assessments Emergency Lighting Systems Fixed Gaseous Fire Suppression Systems 21

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“Around a quarter of the 24,000 accidental fires in UK non-domestic buildings each year are caused by cooking appliances. Fires are an occupational hazard in commercial kitchens, but their impact is made far worse by the rapid spread of the fire through poorly maintained grease extract systems and ductwork.

If grease deposits in uncleaned ductwork are ignited they will spread the fire rapidly to other parts of the building. Many insurance companies now make it a condition of cover that building managers have a planned maintenance strategy in place and, before paying out following a fire, they will insist on seeing evidence that ductwork cleaning had been carried out.”

LEGAL Requirements To avoid the worst case scenario it is important to familiarise yourself with the laws. The Regulatory Reform Order was introduced in England and Wales on the 1st of October 2006. The Order is designed to provide a minimum fire safety standard in all non-domestic premises with a few exceptions.

Also applicable is The Health and Safety at Work Act 1974 which is the primary piece of legislation covering occupational health and safety in Great Britain. It states that “Employers and Persons concerned with premises owe the common duty of care both to employees and others who may use or visit the premises” It also

“requires that you as an employer, provide and maintain a working environment that is, so far as is reasonably practicable, safe and without risk to health.”

"Most premises containing a commercial kitchen are subject to the RRO Order and must comply with its regulations.

The most important aspect of the RRO is the stipulation that every business has a legal requirement to appoint a ‘responsible person’ whose duty is to establish a detailed risk assessment and then regularly review that assessment on an on-going basis,” explains Ian. 52 |

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"It became an offence under the RRO if systems were not maintained from a fire risk perspective and in the event of personal injury or death from a fire associated with a poorly maintained system (section 17 of the RRO) charges of corporate liability or manslaughter may be brought against the operator (responsible person),” concludes Chris.

FIRE Prevention equipment

“Nobel Fire Systems prides itself as uniquely offering extended ductwork protection from canopy to the building extraction unit but the majority of commercial kitchens will require individual solutions tailored to exact needs. The key here is to get professional advice from a reputable supplier, check their reputation in the industry and their experience, are they innovators or followers, do the products on offer rely on out of date technology or do they provide cutting edge technology linked to user requirements? In other words, make sure you take advantage of new generation systems that will safely and effectively take you into the future.

Chris adds “There is a plethora of equipment in use to prevent or reduce the risk of fire within a commercial kitchen; these may include UV filtration, canopy filters, baffles and electrostatic precipitators (ESP) but equally important is to select the right contractor who understands how each of the equipment works and has a proven track record of their use. Quality records; membership of recognised associations and accreditations are indicators of quality providers.

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// Commercial Fire & Cleaning //

"There are numerous ‘approved’ fire suppression systems available including Wet Chemical, Water Mist and Condensed Aerosol. However, the decision on which system to choose will depend on a number of factors relating to the individual commercial kitchen’s needs," Ian continues "These factors include; the system’s ability regarding fire suppression and post-fire capabilities, ease of discharge clean up following a fire, the environmental impact, ease and speed of installation, back-up and service capabilities, cost of ownership and the important concern expressed by an increasing number of owners regarding the aesthetic aspects of the fire suppression system. Of course the driving force behind any decision regarding choice of system will always be the facts resulting from a comprehensive fire risk assessment.”

“In addition to fire prevention methods, where no prevention methods have been installed it is important to install a quality and reliable fire detection and alarm system installed by a BAFE registered organisation and in addition a fire suppression/ protection system. There are a number of manufacturers and installers that can provide these systems.”

Some of the biggest causes of fire at commercial premises are flammable materials and human error.

Incorrect storage and disposal of equipment and waste as well as improper training of staff in fire safety procedures, could result in fatal and devastating consequences that could change the future of your business.

Therefore, excellent general housekeeping and up to date fire prevention literature and training protocols are a necessity to prevent loss of life. Penalties given for failing to adhere to government guidelines range from fines of up to £5000 for minor infringement and more serious breaches can carry unlimited fines and prison sentences of up to two years.

HOW CAN YOU

ensure excellent standards of fire prevention?

“The key thing here is for a fire risk assessment completed by a suitably qualified and competent fire risk assessor who has been independently verified and certificated,” begins Chris. ”Good design is also essential when selecting systems and equipment, which may include where practicable, the shortest possible route to discharge, high velocity systems, good access to the ductwork and into the ductwork with use of access panels; maintenance records - duct cleaning, suppression system, UV filtration, electrostatic precipitators etc as well as auditing, good record keeping, post clean reports, maintenance records, system layouts/drawings.”

"The Heating and Ventilating Contractors Association (HVCA) is a good start. They represent the interests of firms active in the design, installation, commissioning and maintenance of heating, ventilating, air conditioning and refrigeration products and equipment.” adds Ian. Chris also stresses the point of the importance of making sure your contractor “has gone through the process of third party certification” in order to ensure that their processes “have been checked 54 |

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for compliance to relevant standards.”

“BAFE is the independent registration company for third party certificated companies in the fire protection industry offering schemes for many fire protection services including fire risk assessments; fire detection and alarm systems; gaseous suppression systems and portable fire extinguishers. BAFE is also currently developing a scheme specifically for kitchen fire protection installations.”

“Around a quarter of the

24,000

accidental fires in UK non-domestic buildings each year are caused by cooking appliances.”

TALKING TECH

“According to statistics released by the Home Office, restaurants, cafes, pub/wine bars, and takeaways attributed to 10% of all fires from 2015-2016, totaling

2,200 fires

.”

THE FUTURE

T

he future for commercial cleaning is looking positive according to Chris due to the number of restaurants opening in the UK over the past 5 years “All of these restaurants, hotels and in-store eateries will have an extraction system fitted and fire protection systems and devices, with some having targeted suppression systems, all will potentially require the services of a duct cleaning company to maintain the system in a serviceable condition. Third party certificated schemes like those offered by BAFE do increase awareness of the requirement of fire protection and increase the professionalism of the industry.”

Of course having up to date procedures and equipment is vital to the future

of your business "There is no doubt that adhering to outdated methods of manufacture and traditional attitudes is not the way forward," explains Ian "equally here at Nobel we believe that innovative technology has little value in isolation. To be really effective and to make a significant difference, it has to be applied to solve specific customer and business problems, now and for the future. That’s why we consistently research what it is that customers want and what they need. We have the talent and the determination to innovate, improve and engineer solutions that consistently take our fire suppression systems to the next level."

According to Ian the future of technology will involve systems being more intuitive, responding to customer needs and being robust enough to offer lower life time costs across the sector. “In tune with today’s personal and commercial needs, technology will take us forward to the point where fire suppression systems have the capability to monitor and advise on the fire risk situation both on location and remotely, which is why we consistently research what it is that customers want and need.”

"We’ve just launched a new range of fire suppression control panels under the brand name Avantis," explains Ian "It’s already proving to add value by making working practices easier and safer for commercial kitchen operators. The control panels are compliant with all required standards and touch screen technology provides new and enhanced levels of intelligence and user interaction. Two more exciting products are about to be launched and throughout 2017 more innovative technology will be introduced to the market aimed at increasing customer usability through ground breaking features and benefits.

Chris Auger from BAFE, the independent registration body for third party certified fire protection companies across the UK. Ian Bartle, Managing Director of Nobel Fire Systems Ltd, a leading supplier of fire suppression and detection systems.

More information can be found at: www.legislation.gov.uk www.communities.gov.uk/fire http://www.hse.gov.uk 55 |

Issue 45 June 2017

// Commercial Fire & Cleaning //

"Technology is constantly changing and evolving, especially recently, mainly due to the increase in awareness of the RRO and through social media," explains Chris "New technologies are hard to define as mostly not known about, however disposable wool filters which claim to capture up to 98% of the grease particles before they enter the kitchen system are being trialled in the UK. Also there are new monitoring systems which remotely measure grease build up in ducts and report back these measurements, so act as a sleeping policeman."

Waste When we scrape off our dishes after a large meal, too full to finish the remaining scraps on our plate, we rarely pause and think about the significance of our action.

It seems routine to us...

R

oughly, one third of all food produced for human consumption isn’t eaten, and the foodservice sector is an important contributor to this food waste.

Over 920,000 tonnes of food is thrown away by the foodservice sector in the UK each year and 76,000 tonnes of this total in particular is from Quick-service restaurants, this is the equivalent of over 500,000 meals.

Since the late 1960’s and early 1970s, environmental regulations have affected businesses and profitability in numerous ways and the impact of environmentalism on the foodservice sector is becoming more and more noticeable.

With this said, finding an effective solution to this increasingly large problem is becoming a pressing issue for many operators in the foodservice sectors.

Encouragingly, since the 1960’s foodservice technology has come a long way with the introduction of new waste management solutions, a world away from the traditional dustbin pick-up in the early hours of a Friday morning.

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These solutions include app developers creating new ways of connecting people to food that would otherwise go to waste, aiming to reduce the amount of avoidable food waste created. Further to this companies are looking to invest it not just technology but also people, one of the most important yet overlooked practices to improve waste management on site is ensuring staff are properly trained and fully aware of their contribution towards effective waste management.

Over the next few pages we look at what food operators can do to ensure they have the right products and processes in place to manage their waste effectively.

This month features:

Steve Loughton, Director of UK & Ireland, Hoshizaki UK Carl Fletcher, Head of Leisure & Supply Chain, Biffa Julie Barker, Chair of TUCO Clephane Compton of Sustainable Consulting Marc Zornes, Co-Founder of Winnow Solutions

//Waste Management //

What is waste? That was the questions asked by the European Council back in 2006 when they were called to discuss the future of waste management across the continent.

As a direct result of this meeting came the EU Waste framework, which helped outline a plan for waste management, it establishes major principles such as an obligation to handle waste in a way that does not have a negative impact on the environment or human health.

Q: With this said, what are the legal requirements with regards to waste management in the UK? According to Carl Fletcher, head

of Leisure and Supply Chain at Biffa “Despite being a hot topic of conversation between both government officials and businesses nationwide, in England and Wales there is currently no legislation that requires businesses that serve, sell or produce food products to divert any of their food waste from landfill and recycle it.

Scotland is ahead on the issue with its ‘Zero Waste Scotland’ legislation, which has been in place since 1st January 2014, when all food businesses producing more than 50kg of food waste a week were required to have a separate food waste recycling stream.

He continued: “On 1st January 2016, the regulations were tightened to include all food businesses producing more than 5kg of food waste a week, meaning it incorporated a larger majority of businesses, including many SMEs. However, with the UK set to leave the European Union, any legislation discussions previously influenced by EU laws will be subject to change, meaning that in post-Brexit Britain, entirely new legislation may come into effect regarding waste management.”

Imagine we all throw garbage, junk and rubbish away without thinking about the knock-on-effects.

Imagine there was no authority to supervise waste management activities from all the sources mentioned earlier.

Q2: As a result, what are the dangers of poor waste management?

There are various dangers that can come as a result of poor waste management. Carl Fletcher believes that poor waste management can lead to ‘severe’ problems for any retailer or business which stores, prepares and serves food.

He said: “Not dealing with food waste correctly can quickly cause contamination and in an environment where food is used frequently, this can lead to serious health & safety risks.

Carl suggests that the first step in reducing the potential of food being wasted is ensuring effective stock level controls, as well as a robust food ordering process.

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Without such procedures in effect, overordering is very likely, resulting in the disposal of food before it even leaves its packaging.

Marc Zornes highlighted, as a result of poor measurement practices in the first place, many foodservice operators systematically underestimate the food waste they generate on site.

He said: “When directly measuring waste, they often find that waste is twice or more their original estimates. In reality, food waste costs the hospitality sector approximately $100bn globally.

A robust approach to food waste is needed to really drive lasting change.”

Waste removal can be expensive for a business. From employee lunches to hazardous materials, getting rid of everything your company throws away can add up.

Having the proper equipment for waste removal is essential for maximizing your investment…

Q3: What equipment is available to help with waste management?

Carl believes that a simple equipment set up that can make a huge difference for any business attempting to effectively manage food waste is two containers set aside for all waste – one especially for organic and recyclable food waste.

He said: “This is a basic but effective way to manage waste, especially in busy environments such as kitchens or takeaway counters.

But one of the most important yet overlooked practices to improve waste management on site is ensuring staff are properly trained and fully aware of their contribution towards effective waste management.

Making waste management part of your staff induction process ensuring adequate signage is in place and keeping your teams up-to-date with their performance is extremely important to reducing the volumes of food waste.

Investing in a waste champion may spearhead this practice, as appointing one member of the team as responsible for auditing waste will make it much easier to keep track of your processes and the quantities of waste produced, as well as integrate effective food waste practices throughout the team. It is also a great way to facilitate a collaborative partnership with waste management suppliers.”

“Technology is key”, insists Marc Zornes, keen to highlight

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how the foodservice sector is being hugely affected by advancements in technology.

“By replacing the traditional ways of recording food waste (pen and paper) with a digital solution in kitchen, operators get granular and actionable information helping them dramatically reduce their operations’ costs and waste.”

For waste producers, finding the information you need to be able to complete waste documentation or understand your obligations can be difficult...

Q4: Is there any services that can help support excellent waste management?

“Renewable Energy”, insists Carl, keen to highlight how once non-edible food waste has been captured and properly segregated, instead of being sent directly to landfill, “it can be sent for recycling to an Anaerobic Digestion (AD) plant, converting it to a form of renewable energy.”

Anaerobic Digestion is a treatment process for organic, biodegradable

material, including food waste.

The process utilises naturally occurring microorganisms already present in the waste to break it down in the absence of oxygen over a three week period, producing a fibrous ‘digestate’, similar to compost and a methane rich ‘biogas’ used for renewable energy.

Carl said: “Biffa can also organise a waste audit for your business, which will help to provide

a bespoke service tailored to the specific requirements, taking into account the volume of food waste which you typically deal with.”

Every business generates waste and disposing of it can be expensive. The cost of commercial waste collections is rising, so by reducing waste in alternative ways is key…

Q5: Is there any upcoming technology which can assist companies?

//Waste Management //

As an industry foodservice generates 20,600 million kWh of energy a year, which is why reducing energy use in a business is incredibly important.

Speaking at Hoshizaki’s Go Green Summit, Clephane Compton of Sustainable Consulting, explained that casual dining groups such as Wahaca have now taken measures to reduce their energy costs across their whole estate, such as specifying 90% LED lighting in their restaurants.

He explained: “Variable air volume technology has been installed in all extractors, which manages the fan speed on the kitchen extractor up or down according to when it is being most used.

“Wahaca uses heat recovery from its walk-in freezers and fridges, which takes the wasted heat and uses it to provide hot water.

Steve Loughton also highlighted the fact that now the EU Eco Design Directive is in full force , every unit sold within the UK must undergo the same testing process.

Further to this he commented: “With new legislations always in development, it is important for manufacturers to continue to innovate to stay one step ahead of the curve and to help end users continue to deliver brilliant food to

customers whilst doing better, smarter business.”

In relation to these advancements in technology, Marc Zornes the co- founder of Winnow solutions was quick to promote his very successful and innovative concept a London based Tech Company making cutting edge technology to help chefs measure, monitor and dramatically reduce food waste.

He commented: “Kitchens using Winnow know exactly what they’re putting in their bins. The kitchen team use a touch screen tablet to identify what they’re throwing away.

An electronic scale records the weight and sends a message to the user, giving the cost of the food they’ve put in the bin.

The meter is connected to cloud software which records and analyses the day’s waste. This gives chefs the information necessary to drive improvements in their production processes to cut food waste in half, saving money and reducing their environmental footprint at the same time. The data helps chefs make better decisions, engage staff and give them a clear focus by setting targets.

Simple and intuitive, the Winnow System has been designed specifically for busy kitchens.

One of the major perceptions about going green is that there is considerable cost involved, and that we need to be affluent in order to afford the eco-friendly lifestyle.

However, the truth is, this misperception could be one of the major hindrances of the movement towards a greener and healthier community.

Q6: How important is recycling in waste management and why should businesses be concerned? I.e. is it going to cost a lot more to be environmentally friendly?

One of the most beneficial ways to improve a business’ green credentials is to monitor waste. Whether it’s food waste or energy consumption, understanding what is being used or wasted is key to making positive steps to reducing waste.

“A way to show a visual representation of just how much food is wasted in a day is to place a bucket with wasted food in immediate sightline making both consumers and staff aware of how much and why food is wasted.”, says Steve Loughton, Director of UK & Ireland, Hoshizaki UK. Further to this he referred back to the Gram Go Green Summit which we attended back in November and how Julie Barker from TUCO explained this was a practice they adopted at many university sites, and the positive impact it had.

Julie explained: “By simply removing

trays from canteens, food waste was managed by lessening over-consumption.

By decreasing the opportunities to take more than what’s actually needed, consumers leave satisfied and well-fed but without wasting unwanted food or packaging.

Steve continued by saying: “In fact, considering the packaging in which on-the-go food is served is also a key consideration for businesses trying to be greener.

“Designing and using materials which are biodegradable and can be recycled allows businesses to know that the packaging leaving their establishment can still be disposed of in the most sustainable manner.”

Alternatively, operators can also reduce waste by thinking outside the box to define what ‘waste’ actually is and whether there is an opportunity to use these leftovers.

Stretching the usage of ingredients and reusing leftover food not only reduces food waste but also allows chefs to create exciting and appetising dishes.

Thinking outside of the box is exactly

what Marc Zornes and his team at Winnow Solutions are doing as they look to combine traditional cooking methods with up-to-date 21st century technology, giving chefs all the information necessary to drive improvements in their production processes to cut food waste in half, saving money and reducing their environmental footprint at the same time.

On the other hand, Carl also highlighted that all segregated food that is recycled and sent to an Anaerobic Digestor will count towards landfill diversion statistics, which will not only improve a businesses’ green credentials, but will also help to keep waste management costs under control through the avoidance of landfill tax.

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The General Election:

With the general election just around the corner, below are five employment law issues for employers to think about:

Campaigning in the workplace Employees

are paid to work so an employer is perfectly entitled to stop them using their work time and company resources for political campaigning.

Also, this might be a sensible move in any event, not just for productivity reasons, but it could help to minimise fallouts amongst colleagues over which political party should win. Any ban on campaigning in the workplace should be applied consistently to all employees to avoid any allegations of discrimination or unfairness.

Social media postings Facebook, LinkedIn, Twitter and the like are an embedded part of life for many employees and often strong views are expressed over social media without a great deal of prior thought. Employers would be wise to remind employees about what is and is not an acceptable posting in the run up to the general election, given the likelihood of disagreements over which party should win. This could help to avoid allegations of bullying made by colleagues or alienating business contacts who might not share the employee’s viewpoint.

Political beliefs The Equality Act 2010 protects employees from being discriminated against because of their religion or belief. The legislation is really aimed at protecting an employee’s philosophical beliefs (rather than their political ones).

It is therefore unlikely that support for a particular political party will be covered by this legislation but a strongly held belief in a political doctrine (such as socialism or capitalism) might be.

To be within scope, the belief must be genuinely held, be a belief rather than an opinion or viewpoint, relate to a weighty 60

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and substantial aspect of human life and behaviour, attain a certain level of cogency, seriousness and importance and be worthy of respect in a democratic society.

Employers should bear this potential protection in mind to avoid claims by employees that they have been treated less favourably or harassed because of their beliefs.

Extreme views Let’s imagine that an employee is seen by some of his colleagues campaigning for a party that holds strong racist views and as a result they feel very intimidated and do not want to work with him. Or perhaps customers have discovered his connection and consequently refuse to put any business your way while he is still working there. What can an employer do?

Well, they might have grounds to fairly dismiss the employee. However, caution is needed. Firstly, there are the potential discrimination issues to consider (see above for details of possible Equality Act protection) but it is unlikely that the employee’s belief would fall within scope (not least because it is not likely to meet the “worthy of respect in a democratic society” threshold).

// Legal //

Secondly, employees are protected from being dismissed because of their political opinions or affiliation. An employer would therefore need to be clear that the dismissal is not because of the employee’s membership or support of the political party with the extreme views but because of the effects that his association is having on his work. Otherwise, they could face allegations of automatic unfair dismissal (even where the employee has less than the two years of service that is often required for an unfair dismissal claim).

“Employers would be wise to remind employees about what is and is not an acceptable posting in the run up to the general election”

Time off to vote Employees are entitled to take (usually unpaid) time off work for a number of reasons but to vote in a general election is not one of these. Employers can obviously use their discretion to grant time off work if they so wish but given that the polling stations are open from 7am to 10pm and employees who work more than 6 hours are entitled to at least a 20 minute rest break (and the reality is that most employers give an hour off for lunch), there is little reason to see why this would be necessary in the majority of cases.

Katee Dias Senior Solicitor Employment Team Goodman Derrick LLP kdias@gdlaw.co.uk 61 |

Issue 45 June 2017

PROPERTY

Our property pages highlight businesses for sale, nationwide!

Three Vibrant Iconic Bars For Sale Manchester Area Price: Offers invited, Annual turnover IRO £2,000,000

We are delighted to offer this fantastic opportunity to acquire a niche chain of popular and uniquely branded bars located in the Northern Quarter, Manchester City centre and the trendy commuter village of Chorlton-Cum-Hardy. This is incredible opportunity to acquire a thriving chain of three bars that are the most popular and best loved in the Greater Manchester area.

With hand selected drinks and food made freshly on the premises daily this business holds its own in the competitive entertainment industry. This is all made possible by a loyal workforce with a low staff turnover. This popular chain also has a strong social media following. The business has won numerous awards and featured in a number of guides to the city of Manchester. It also hosts a number of events like quizzes, open mics and live music.

For further information please contact Sovereign Business Transfer on 0161 486 1958 or visit our website www. sovereignbt.co.uk Licensed French Style Creperie & Coffee Shop, amidst fashionable shopping thoroughfare, coastal resort of Southsea, Hants.

T/O £1,200 pw. New 15 Year Lease available at £11,400 p.a.x. - £45,000 + S.A.V.

Character property, tastefully decorated with a wealth of wooden display shelving. Retailing a few Delicatessen lines with both Full-On & Off Licences. Ground floor seats 20, first floor seats 12 & Roof Top Patio seats 10. Service counter with Espresso & 2 Krampouz Crêpe makers. Rear Prep Kitchen.

Open short hours – closing at 4.30 pm. Scope for evening opening.

For further details: www.andrewgreenwood.com

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SOMERSET VILLAGE PUB TO RE-OPEN THE BELL INN, BROADWAY, SOMERSET Acting on behalf of Young & Co’s Brewery PLC, pub sales specialists, Stonesmith of Exeter, have sold The Bell Inn in Broadway, which closed in late 2016.

The Bell Inn is a characterful village pub and restaurant with letting bedrooms, situated in the main street within the centre of the popular and highly regarded Somerset village of Broadway.

The property comprises of a main bar, lounge bar, separate restaurant, skittle alley and well equipped commercial kitchens. Additionally there are 6 en-suite letting bedrooms, a 3 bedroom owners apartment and separate 1 bedroom apartment. Externally, there is Customer Car Parking and various al fresco seating areas.

The freehold of The Bell Inn was purchased by a local businessman off an undisclosed asking price.

Mike Phillips, Director of Stonesmith said: “We are delighted that this attractive village pub has been sold, and will be re-opened and trading again after a short period of refurbishment.”

For more information, or if you’re thinking of buying or selling a business, please contact us via our website www.stonesmith. co.uk or by calling us on 01392 201262.

UNDER £215k

Coffee Shop With Bakery For Sale

Kendal Cumbria

Average Weekly Sales Circa £6,000.

Scope To Increase Turnover Prime High Street Position. Must Be Viewed To Fully Appreciate

Price: £214,950+sav Leasehold Details: www.sovereignbt.co.uk £475k

Unique residential development opportunity THE THREE TUNS INN, DEVON

Character property for refurbishment and redevelopment situated in the much favoured Exe Valley village of Silverton.

FREEHOLD: £475,000 Details: www.stonesmith.co.uk £395k

Deceptively Large Freehouse Milborne Port, DORSET

A substantial and deceptively spacious character village freehouse with origins reputedly dating back to the 16th Century.

Price: £395,000 Details: www.stonesmith.co.uk UNDER £30K

Under £70k

Craft Bakers

Near Christchurch, East DORSET

Smartly fitted, air conditioned shop with

Lock-up Day Time Coffee Shop NR. SALISBURY, WILTS.

large well equipped bake house. Retirement sale. Established by Vendors 27 years ago.

Character Grade II Listed Bldg circa 17th Century. Close to arterial road & historic attraction.

Price: £69,500 + S.A.V. Details: www.andrewgreenwood.com

Price: £29,500 + S.A.V. Details: www.andrewgreenwood.com

UK largest food to go & QSR magazine

If you have a business to sell or rent and would like details of how you can reach a targeted audience in a cost effective way contact the QuickBite team today Price on application Details: 0333 003 0499 63 |

Issue 44 June 2017

What’s

New

New N’eat all natural bars add Cacao, Coconuts & Chia FEEL GOOD DRINKS SET TO INFUSE WATER CATEGORY WITH INNOVATIVE Seeds option Vegan and palm oil free, N’eat Bars, the new all natural snack range is adding a Cacao and Coconuts Bar to the four variants already available. These are: - Blueberries & Chia Seeds - Red Berries & Quinoa - Apricots, Chia Seeds & Pumpkin Seeds - Bananas, Chia Seeds and Multi Seeds The N’eat brand was launched in April last year by new British company, Jenks Brands, as a response to increasing demand for nut free and healthy snacks, and has already won national listings in the food service sector.

N’eat is a business partner of the Orangutan Appeal, which supports wildlife ecosystems currently devastated by deforestation for the mass production of palm oil. All N’eat Bars’ ingredients are sourced from ethical and sustainable farms.

Jenks Brands MD Anthony Jenks, explains why he launched N’eat bars. “On a recent visit to Malaysia I was appalled to see the destruction of the forests in order to grow palms for oil. I am not alone in this concern, and, there are more and more consumers looking for ethical and responsibly sourced snack products which are strictly palm oil free. Jenks, who has two decades of food industry experience behind him says; ”Our bars are delicious as well as healthy.

SALES

• Feel Good Drinks is making a splash in the water category for the very first time with a 100% natural ready-to-drink water, infused with three delicious flavour combinations

• Launching in to the grocery channel in April, the new Infusions range is 100% natural, unsweetened water, with a hint of flavour

• Feel Good Water targets individuals looking for easy access to healthy hydration on the go

• Available in 400ml and 1 litre variants, the launch is being supported by a £1million above the line campaign Feel Good Drinks is extending its portfolio of soft drinks with the addition of a brand new Infusions range; naturally flavoured waters that never contain any added sugar. The launch targets female urbanites and is set to propel the brand into the growing water category, which is now worth over £1bn and gaining momentum as the third largest sector in soft drinks.

The new range, includes three refreshing flavour combinations for the contemporary palette. The 100% natural flavours include: Strawberry & Mint, Lemon & Elderflower, and Apple & Rose with a hint of geranium, which are available in 400ml and 1 litre formats, for both on-the-go and sharing occasions.

The launch will be supported by a £1million above the line campaign

Ombar: Chocolate you can feel good about, now with a fresh new look!

Ombar,

one of the UK’s leading producers of raw chocolate, has unveiled vibrant new packaging across its full range of products.

The new look retains the signature ‘O’ design, which has become synonymous with Ombar and also features bright statement colours and updated creative designs, to reflect the fun and feel-good nature of the brand.

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Richard Turner, Ombar’s brand director comments “We’re really pleased to unveil our new packaging, which we feel reflects the new direction the brand is going in.

The range may have a new look, but our delicious ingredients remain the sameraw, organic Ecuadorian cacao, unrefined coconut sugar, creamed coconut and real, whole fruits, bursting with natural antioxidants. Ombar really is chocolate you can feel good about.”

from April 2017 and will include mass sampling, sponsorship, outdoor media and experiential.

Ed Jones, Senior Customer Marketing Manager says: “This is ground breaking territory as there’s nothing else like it on the market targeting the health conscious consumer. We’ve taken demand for flavoured water - which is growing at +2% year-on-year1 - and the desire for a healthier alternative, which is driving ordinary water sales, to create an Infused water range that sits between the two.

“We’ve already seen consumers embracing the trend of infusing water by adding fruit to their water bottles. Feel Good Water makes that even easier. It also capitalises on the flavoured water trend, which is more popular than ever with the number of households buying flavoured waters increasing to over 12 million. Consumers of flavoured water are also buying into this category more often than last year, so it’s the perfect time to be catapulting the brand into new territory following a successful relaunch last year.”

Tyrells adds a New Maple twist to Mixed Roots Tyrrells,

the premium hand-cooked English crisp brand, is extending its Mixed Root Vegetable range with the launch of Maple Veg crisps, bringing innovation to the vegetable crisps category. Launched into Tesco 27th March, Sainsbury’s 24th April, Waitrose from 1st May, the new Maple Veg offering is a colourful union of earthy beetroots, sweet potatoes and parsnips, with the inclusion of a dash of maple syrup and a pinch of salt.

Tyrrells prides itself on developing new and innovative seasonings and with this latest launch, confirms its place as the brand leader within the vegetable crisps category. Building on the trend for ‘sweet and savoury’, the distinctive sweet taste of the Canadian Maple perfectly compliments the rich savoury notes of the mixed root veg crisps, offering a delightfully sweet twist to the market leading Tyrrells Mixed Root Veg Crisp line.

Tyrrells commented: “The new Maple Veg launch is part of a larger Vegetable crisps redevelopment we are currently undergoing at Tyrrells and will affirm our reputation as the brand leader in the vegetable crisps sector. Our insight from a range of food research sources confirms that Maple is in vogue as a popular sweet seasoning. It compliments our veg mix perfectly and will hopefully grow to be as popular as it’s simply-salted cousin”.

The new Maple Veg crisps are made from carefully selected vegetables and handcooked in sunflower oil. They join a broad Tyrrells root vegetable crisp family - which currently includes: Beetroot, Parsnip & Carrot Crisps with Sea Salt, Parsnip Crisps with Black Pepper & Sea Salt, Beetroot Crisps with Sea Salt and Crinkly Mixed Root Veg with Rosemary & Garlic.

Introducing a blend of green tea matcha + peppermint on-the-go sachets

Following the success of their matcha sachets, teapigs have now launched premium matcha + mint in sachets too.

Each individual portion contains a full dose 1g serving of pure, premium matcha and 1g of real peppermint leaves. It tastes delicious as a hot tea or latte.

Louise, teapigs taster says: “We originally launched our matcha sachets as an “onthe-go” product so people could easily get their matcha fix before the gym or at work.

The rate of sale of the sachets has really exceeded our expectations; customers find the portioned format easy to use and the price point makes this a great entry level matcha product. The matcha mint is my personal favourite, it tastes amazing as a latte with almond or rice milk. Be sure to stock up in June - customers will be looking for healthy products as they get ready for summer.”

NEW HMC APPROVED BEEF BURGER The Burger Manufacturing Company Ltd are delighted to announce the launch of their new Halal Monitoring Committee (HMC) beef burgers available initially in 113g size in a fully branded and bar coded box which has the full endorsement of the HMC council based in Leicester.

Formed in 2000 and based in beautiful Mid Wales, our current premises are soon to be replaced by our brand-new purpose built burger factory. With a turnover, more than £9.8million we primarily supply the Fast Food and Foodservice markets. All our products have full traceability and can be purchased with absolute peace of mind. We are sole manufacturer to our holding company Sparks Catering Butchers Ltd based in Enfield who have the market leading “Sparks brand” of Beef burgers.

The HMC beef burgers (we are a beef only factory) are made using only fully certified HMC suppliers and our industry respected Superior recipe. All HMC beef burgers are made on a dedicated day at the factory The Burger Manufacturing Company and are monitored by HMC inspectors to ensure that the product from start to Ltd also supplies strategically placed finish meets the genuine expectations of wholesalers around the UK and into the Muslim faith, each box is individually mainland Europe. numbered (by way of a serialized sticker) for full traceability and authenticity of product.

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Issue 45 June 2017

// What’s New //

teapigs release Premium Matcha Mint

DATES FOR YOUR DIARY

Lunch Show

Takeaway Innovation Expo

21 – 22 September 2017 ExCeL, London

ExCeL, London 26 – 27 September 2017

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

Takeaway Innovation Expo is an interactive exhibition and conference designed specifically to help takeaway owners run their businesses better, meet other like-minded professionals to share ideas, and develop professional knowledge.

Bringing together, networking, workshops and insightful seminars, the event offers a unique opportunity for restaurateurs and takeaway owners like you to obtain the latest tools, techniques, and advice within an everchanging industry.

Coffee Shop Innovation Expo 26-27 September 2017 Excel London

The Coffee Shop Innovation is the UK's leading event for professionals working across the café, coffee shop, and catering industries.

Packed with seminars, industry leaders, interactive workshops, and an unparalleled conference schedule, the event will draw over 3,000 decision makers from the coffee industry.

In the next issue: Promotional Signage -

Ice-cream, Shakes and Frozen Desserts -

We explore the latest innovations and trends within signage to find out what’s new and what works best. We speak to industry experts to keep you informed on the best ways to make your business stand out.

We find out more about this lucrative market and what new products have been introduced. We find out what the most popular products are, how to present products in the most appealing way and why Ice Cream continues to be a Summer time staple.

Street Food -

In this feature we find out why Street Food continues to be a popular market. We speak to those within the industry to find out about the best equipment to use, what developments have been made and where the industry is headed.

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17

INTRODUCING from

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Crunchy COATING

C Y H C I I P C KEN F S D N A T ILLE O H

KEY FLAVOUR trendS

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q Fried or oven whole Cooked muscle

NEW RANGE AVAILABLE NOW TO ORDER CALL 0845 003 0300 WWW.MEADOWVALEFOODS.CO.UK

Issue 37 October 2016

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