QuickBite Magazine March 2017 by MVHmedia

Sauces &Seasonings We discuss the latest trends and how sauces and seasonings can add value

Avoiding FireHazards

New Product s Special

We talk to the industry experts about how best to protect your business from the dangers of fire

! e m i T r e g r u B WE DISCOVER WHAT MAKES THE PERFECT BURGER FOR YOUR BUSINESS

EPOS SYSTEMS

FISH & CHIPS AWARDS

TALKING TECHNOLOGY

BUSINESS PROFILE

We talk to industry experts about their EPoS systems and which would work best for your business

We reveal this years winners of the ever so popular Fish & Chip Awards

We give you an insight into the current developments and latest tech in the catering world

An interview with independent, restaurant Founder, Danielle Yates

March 2017 Print edition £3.25 • €4.50

www.quickbitemagazine.co.uk The UK’s Largest Food-To-Go and Quick Service Restaurant Magazine

A message from QuickBite

n this month’s edition of QuickBite, we get to the heart of the UK’s vegetable crisis. Whilst investigating the causes of the problem, we listen to expert insight from the Committee on Climate Change, and interview David Howell, Head of Environmental Policy for SEO, a member of the Climate Action Network. With a problem that’s predicted to get worse, what can businesses do to stay ahead of the price rises? And how can we deal with the uncertainty that climate change brings to company’s relying on imported food? Will businesses need to reconsider the use of salad and vegetables amid fears of rising costs? We’ll be keeping a close eye on the crisis, and providing you with the latest news and information to help you mitigate the financial risks. Our first feature this month is focused on the classic burger. The food technology app, Deliveroo, recently reported that the burger was Britain’s top choice in nearly half of the 60 UK cities they cover. We’ve invited some top names in the sector to tell us why. Next, we take you on a global journey of flavour with our exciting feature on sauces and seasoning. Here, we’ll help you explore the history, and the future of taste experiences from around the world. In our Fire Hazard feature, we’ve sought expert industry advice to help our readers protect their businesses. With collated data from Cheshire Fire and Rescue Service, we highlight the dangers posed to businesses using real life examples and information. Our technology feature in ‘Talking Tech’ will focus on Electronic Point-of-Sale (EPOS) systems, and will help you understand the many benefits it can bring your business. And don’t worry, we haven’t forgotten all the usual coverage. We’ve crammed this edition full of the latest industry news, available business properties, and important business profiles for you to enjoy. Until next time,

Publising Director

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

Production Editor

Timeem Taleifeh design@mvhmedia.co.uk

Advertising sales

Sandra Bouillet sandrab@mvhmedia.co.uk

Features & Content Writer

Daniel Wheeler danielw@mvhmedia.co.uk Office: +44 (0) 333 003 0499

Features & News Assistant

James White jamesw@mvhmedia.co.uk Office: +44 (0) 333 003 0499

Contributors

Peter Watters Katie Dias

Finance

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

To subscribe call +44 (0) 333 003 0499

The QuickBite Team 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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Issue 42 March 2017

Contents

06 06

News Round-up

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

Features 20

Burgers

Sauces and Seasonings

e discover what makes the W perfect burger for your business We discuss the latest trends and how sauces and seasonings can add value

Avoiding Fire Hazards 42 We talk to the industry experts

about how best to protect your business from the dangers of fire

EPoS Systems 54

We find out about the latest payment options available for food-to-to-go and QSR outlets

Issue 42 March 2017

Business Profile Montagues 30 An interview with independent, restaurant Founder, Danielle Yates.

What’s New Special IFE / ScotHot 48 We discover what’s new at IFE and ScotHot

New Products

ind out what products are F available for the foodservice sector

Services 62

Legal

Katee Dias asks ‘What is genuine self-employment and what is a worker or an employee? And why does it matter?’

Accountancy

Peter Watters discusses digital tax and the impact this could have on you and your business

Property

ake a look at what properties are T available for sale throughout the country, right now

Diary Dates 66

Dates for your diary

ake sure you’re up to date with M what events are taking place where in the coming months

Contents

33 64

54 Issue 42 March 2017

News Round-up How will the UK’s vegetable crisis effect food businesses? Experts claim climate change is to blame and things are only going to get worse.

Tesco to buy Booker Group for a deal worth £3.7bn The UK’s biggest supermarket group, Tesco, has agreed to buy UK’s biggest food wholesaler, Booker Group.

Over the last week, supermarkets have had to ration some of the UK’s favourite vegetables. Supplies of courgettes and lettuce has been amongst the hardest hit, with salad peppers, broccoli and tomatoes closely behind. The shortage has been caused by Europe’s adverse weather conditions including unexpected floods, snow and poor light levels. With warning that the shortages could last until April, the price of some vegetables has almost doubled as grocers struggle to import fresh produce from America. Spain produces 80% of Europe’s fresh produce and ships more than 100,000 tonnes a month of lettuce, tomatoes, cucumbers and peppers. But after experiencing the heaviest rainfall in 30 years, only 30% of Spain’s growing fields are usable. Although the shortage has affected all of Europe, Britain has been hardest hit due to importing 50% of its vegetables and 90% of its fruit. Having such a reliance on imported produce could result in future shortages and higher prices for UK consumers. The Committee on Climate Change – an independent, statutory body established to advice the UK Government on preparing for climate change, said in their 2017 UK Climate Change Risk Assessment that - “extreme weather events affecting international production, trade and supply chains could make food prices volatile”. They also added “longer-term incremental changes in climate are likely to alter the agricultural productivity of 6

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regions that are important for global food production.” David Howell, Head of Environmental Policy for the Spanish conservation charity – SEO, claims “things are likely to get worse”, and “this should serve as a wakeup call”. SEO, a member of Climate Action Network is a pioneering organisation promoting nature conservation and biodiversity in Spain. According to experts like David, the extreme weather in Spain is being caused by climate change. David says “the whole supply chain for bringing vegetables into the UK is highly carbon intensive. The more UK customers expect and demand Europe’s vegetables, the worst the problem is going to get. It’s like a sting in the tail and a vicious circle.” With businesses so used to the availability of certain vegetables and fruit in the UK, people may have to change their expectations and adapt to the uncertainty of Europe’s produce importation. Guy Watson, the founder of the UK’s biggest organic veg retailer, Riverfood says “we need to relearn the potential of great British veg, and embrace seasonal British winter crops instead of relying on imports.” He added “right now our fields are brimming with wonderful cabbages, leeks, kale, swede and flavouring greenery that have much more to offer than imported courgettes or watery iceberg lettuce.” If your business has been affected by the vegetable crisis, we’d love to hear from you. You can email us at editor@mvhmedia. co.uk or you can tweet us @quickbitemag

Booker Group is the UK’s largest cash and carry operator, supplying everything from baked beans to teabags to 700,000 to convenience stores, grocers, pubs and restaurants. Booker also owns the Premier, Budgens and Londis convenience-store brands. Under the terms of the deal, Booker shareholders will end up owning about 16% of the combined group. “Tesco has made significant progress in turning around our UK retail business,” said Tesco Chief Executive Dave Lewis. “This merger with Booker will further enhance Tesco’s growth prospects by creating the UK’s leading food business with combined expertise in retail, wholesale, supply chain and digital. “Wherever food is prepared and eaten - ‘in home’ or ‘out of home’ - we will meet this opportunity with the widest choice and best service available.” The two companies claimed that the combined group will “bring benefits for consumers, independent retailers, caterers, small businesses, suppliers, and colleagues, as well as delivering significant value to shareholders.”

News Round-up UK’s Best Fish & Chip Shop announced Kingfisher Fish and Chips in Plympton, Plymouth has been crowned the best fish and chip shop in the UK today (26 January) after frying out on top at the 2017 National Fish & Chip Awards, organised by Seafish.

The shop scooped the ultimate title - Independent Takeaway Fish and Chip Shop of the Year – at the awards ceremony held at the Park Plaza Westminster Bridge Hotel in London – an event widely regarded as the ‘Oscars’ of the fish frying industry. To secure the top spot, Kingfisher Fish and Chips had to progress through a rigorous, multi-stage judging process over a seven month period; encompassing several mystery shopping assessments and in-depth audits by industry experts, reviewing everything from responsible sourcing policies to menu diversification – and of course, customer service levels and the quality of fish and chips being served. The final stage of judging, held the day before the awards ceremony (25 January), put the shop’s presentation skills to the test as they faced a 14-strong specialist industry judging panel – ‘battering’ it out against the nine other regional* finalists in a ‘Dragon’s Den’ style pitch. “We are absolutely elated! We’ve entered this award three times now, coming second last year, so to go all the way is amazing – I guess three really is a charm” says show owners Nikki Mutton and Craig Maw. We’ve only owned the shop for four years and have already achieved some amazing things; we have the world’s most sustainable seafood menu, are one of only two fish and chip businesses in the UK to have a 3 star rating from the Sustainable Restaurant Association, along with over 25 industry and nonindustry awards, but I have to admit that winning this award is the pinnacle of our careers.” Ben Bartlett, Master Craftsman of the Craft Guild of Chefs, and a member of this year’s final judging panel, commented: “This year was definitely Kingfisher’s year – they stood out immediately for their extensive knowledge and experience, robust sourcing policies, forward-thinking approach, and continual business growth.” Marcus Coleman, Chief Executive at Seafish, added: “The aim of the National Fish & Chip Awards has always been to showcase the very best fish and chip businesses and individuals in the UK while setting incredibly high standards for the industry.” Now in their 29th year, The National Fish & Chip Awards are recognised as one of the most prominent and respected seafood industry events in the UK. They celebrate the British tradition of fish and chips, showcasing the best talent, quality and choice offered by fish and chip businesses through 14 different award categories. Issue 42 March 2017

News Round-up London based Benugo launches new range of porridge Founded in 1998, Benugo has been running for 19 years and was founded by brothers Ben and Hugo Warner. The British catering company, which is based in London, has more than 60 stores, restaurants and public spaces as of 2017. Up until recently the brothers only offered freshly made sandwiches, salads and coffee on their menu but have recently added an eccentric range of new porridge. Benugo said: “Introducing our three new porridges, packed with delicious flavours and always made with organic British milk. You can even add creamy coconut yoghurt to yours for 50p. Suddenly, winter wake-ups don’t seem so bleak after all.” The range includes: Banana, cinnamon and cacao porridge featuring banana slices. Blackberry, apple and hazelnut roast porridge which can come with sliced Bramley apples and roasted hazelnuts. And a blueberry, coconut milk and salted almonds in a five grain porridge. As we know, keeping up with consumer needs is vital in the industry and Benugo have demonstrated their ability to do this time and time again, this time with British organic milk and a dairy free option. Benugo can be found in and around London and can now be relied upon to serve up fresh dairy free porridge.

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Clearing up the FOG Following restaurant’s £5,495 fine, CESA offers advice on FOG solutions.

Severn Trent Water’s successful prosecution of Café Saffron in Codsall has highlighted the issue of fats, oil and grease (FOG) – and underlined the need for the catering industry to deal with it. The restaurant was fined £5,495 for creating a blockage in the sewer system, as a result of not dealing with FOG from its kitchen. Severn Water described it as a landmark case and it could easily lead to more prosecutions. Café Saffron has agreed to fit a grease trap. However, CESA, the Catering Equipment Suppliers Association, points out that there is no ‘one system fits all’ solution. “A combination of bio remediation, grease removal units and grease traps maximises the opportunity to eliminate the problem of FOG entering the sewers,” says Keith Warren, director of CESA. “One aspect that is often overlooked in dealing with FOG is the profit potential,” he adds. “The ‘harvest’ from grease traps and grease recovery units can be used for anaerobic digestion and biogas production.” A recent FOG Forum workshop agreed that the industry should be encouraged to

see FOG as a resource. For example, some foodservice operators use cooking oils and waste from grease traps to power their own trucks. There are other benefits of taking untreated FOG out of the drain – a major one being that it removes a source of nutrient for algae growing in the sewers, which can be a huge problem. Meanwhile, FOG is potentially a rich source of phosphorus, which is needed in compost to promote food growth – and according to the World Health Organisation, we will run out of phosphorus in the next 20 years. CESA, CEDA and the FCSI are part of a group preparing a white paper report on FOG Management on behalf of the FOG Forum. It will provide an overview of the issues, legislative requirements, design reviews, operational assessments and the solutions. The Catering Equipment Suppliers Association (CESA) is the authoritative voice of the catering equipment industry, representing over 180 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes.

Issue 42 March 2017

News Round-up Technology at the forefront of Nobel’s New Fire Suppression From time to time, an innovation comes along that has the ability to transform traditional business practices and at the same time greatly improves customer service and adds value by making working practices easier and safer for all concerned. A new range of fire suppression control panels being launched by Nobel Fire Systems does all of that and more with their simplified user interface providing easy to interpret warnings and communications. The guiding philosophy behind these new panels is to combine the compliance requirements of BS EN 12094 with cutting edge components and advanced functionality making them ideal for users across the fast food and QSR sectors. New Generation Nobel’s new generation range of fire suppression control panels, to be called the AVANTIS range, take the lead in modernising this area of critical fire protection applications across the catering industry. Whilst still meeting the demands of the standards, the panels and their accessories offer new levels of intelligence, interaction and user friendly programmability. Starting at the user interface, users will encounter a Touch Screen technology that provides a range of pictorial command prompts much in the way we pick up our phones and navigate to Apps and advanced through menus. These commands lead through a very simplistic set of menu’s to allow the engineer to complete the initial set up of the fire system bespoke for the sites control level demands. The User Interface then provides both audible and visual indications of fires and fault conditions in an easily understandable format regardless of the local personnel’s language or understanding of what function the control panel is for. The AVANTIS benefits Nobel is introducing new, exciting technology to the world of fire suppression control panels. Throughout 2017 there will be new and innovative add on functionality aimed squarely at increased usability. These modules will enable multi area protection systems with a single intelligent point of information. All events are recorded into the unit’s nonvolatile memory so a complete history of connections and changes form a complete service history for your fire suppression system. 10

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The impacts of one of the biggest mergers in the food industry ever We gain industry insight from one of the markets’ leading professionals on one of the biggest talking points this month.

Nobel’s new range of industry leading, innovative fire suppression control panels provide ground breaking features and benefits to a wide spectrum of user sectors. These include: - Compliance with all required standards - Designed & manufactured in the UK - Provides new levels of intelligence and interaction - User friendly programmability - Touch screen technology - Audible and visual indication of fires/fault conditions - Multi area protection with single intelligent point of information - Superior functionality - Aesthetic panel design to suit every installation requirement - Reduction in service and engineer attendance requirement - Real time system monitoring and reporting - Service history recording - 72 hour battery backup - Simple single cable installation for the - Avantis touch screen - Easy integration to alarms and BMS - Can easily integrate for power and gas isolation - System provides simple scalability - The system provides the facility of being able to position the new touch screen in a convenient location to meet your business needs i.e. an adjoining room or even on another floor of the building. - Can aid safety and assist with RFO - Reform obligations - Can potentially reduce insurance costs For more information contact: Ben Parker: Ben.Parker@nobel-fire-systems.com Office: +44 (0)1706 625 777 Mobile: 0788 7777 898 www.nobel-fire-systems.com

Consumer expert - Harsha Wickremasinghe, an associate at Livingston gave his insight on one of the most fiercely talked about topics to date. The announcement that the UK’s largest supermarket retailer is merging with food wholesaler Booker is one that has caught many by genuine surprise. Tesco could be the biggest beneficiary of this merger, becoming the undisputed leader in the convenience retail sector. Securing such a deal at a time when consumer shopping habits continue to evolve away from larger, weekly shops towards more frequent top-up shops at local stores and online, is a strong move that should cement Tesco’s dominance in small format grocery retailing. According to Wickremasinghe he believes: “several potential initiatives such as lower prices, more extensive ranges and further private label development, alongside a more comprehensive delivery infrastructure, are just some of the perceived benefits customers could enjoy. Booker’s Chef Direct business also has over £100m sales to nationwide chains such as Byron, Wagamama and Carluccio’s – providing Tesco with an indirect presence in the buoyant casual dining market, just over six months since it sold its Giraffe restaurant chain. “There are also several other potential backend enhancements that could be realised, the first being Digital. Booker expects to benefit significantly from Tesco’s considerable expertise in this area. Further efficiencies and enhancements to the online ordering process should enable Booker to step up its game against larger rivals. Regardless, Tesco wants to remain true to its core as a food retailer, but in light of the structural changes facing the sector, such as the shift to convenience and growth in the eating out market, it wants a slice of the broader pie to secure its long-term strategy. The jury is out as to whether the timing of the deal is right however. If it does pull it off, this could be the trump card that flummoxes its rivals and makes Tesco back in to the unassailable force it once was.

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News Round-up Hemsley sisters launch healthy new pop up in London.

10 months ago, Jasmine and Melissa Hemsley opened the doors to their very first all-day café in London.

Young’s For Chefs Appoints New Foodservice Business Development Manager Young’s For Chefs has appointed a new Business Development Manager to further drive the growth of the company’s Foodservice Division within the profit sector. Young’s For Chefs has appointed a new Business Development Manager to further drive the growth of the company’s Foodservice Division within the profit sector. David Greenway is the latest member to join the Foodservice Division and will bring a wealth of experience to the company. With over 25 years’ experience in the seafood sector, including 15 years at Lyons Seafood, David’s expertise will be crucial in gaining traction for the range of solutions that Young’s for Chefs produce. With the appointment of new Foodservice Director, Adrian Greaves back in June, Young’s For Chefs has prioritised the development of its Foodservice business as a key strategic pillar of its plans. Adrian said: “I am pleased to welcome David Greenway to our team. He brings a wealth of experience and expertise which will help us to achieve our strategic plans for the company’s Foodservice Division, specifically within the profit sector. As the largest seafood company within the UK we are able to provide a full range of solutions that will make a caterers life easier.” Young’s Seafood is the UK’s Number 1 fish business, providing chilled and frozen, branded and retailer branded seafood to retailer customers, consumers and foodservice channels.

Offering a variety of food and drink aimed at providing nutrition whilst under a time constraint, the sisterly duo have opened a takeaway café in Selfridges Foodhall: Hemsley and Hemsley GOOD TO GO. Jasmine and Melisa started Hemsley and Hemsley in 2010 as a bespoke service aimed at helping people with their digestion and relationship with food, and teaching the importance of gut health. Now, seven years later, the sisters have two all-day cafes, their very own state of the art kitchen utensil, a myriad of books and food tutorials and a collection of food and drink ware. 12

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The sisters’ second store, GOOD TO GO, offers steaming hot Bone Broth: a nourishing all-rounder packed with minerals, vitamins, collagen and keratin, a range of seasonal salads and a huge range of nourishing food and drink. GOOD TO GO also take pride in their range of deserts and offer carrot cake or chocbeet cupcakes. By the looks of it, the pair have no intention of slowing down and will continue having an impact on the food scene throughout the rest of 2017. They’ve also recently started airing their very own TV show in Germany which is set to release 30th January in the U.S.

News Round-up Yoyo wallet scheme coming to Caffé Nero. Yoyo wallet, which was only an idea in the early summer of 2013, is quickly expanding and has found its way into Caffé Nero stores across the U.K and Ireland. Yoyo Wallet is a mobile payment and reward scheme compiled into one, its purpose being to beat queues and rush times whilst rewarding its users with offers, free coffee, burgers and other nifty treats. The concept stemmed off of an idea that mobile payment could be more than a simple ‘mirroring’ of contactless payment. Offering rewards and a personalised experience to a wider range of stores and consumers was key for creators Michael Rolph, Alain Falys, Daniel Maurice-Vallery and Dave Nicolson. “Brand specific apps like Starbucks were good but who would want to live in a world where every brand has its own payment and loyalty service?” Starting with only a single retailer, Yoyo Wallet now generate over 150,000 monthly in store transactions and are on their way to increasing this by allowing consumers to use their service in Caffé Nero.

Radnor hills

News Round-up Hungryhouse and Quiqup team up to FSA launches ‘GO take the hassle out of takeaway delivery for Gold’ campaign Partnership will enable restaurants to seamlessly access Quiqup’s on-demand logistics infrastructure and fleet through the hungryhouse platform

Hungryhouse.co.uk, one of the UK’s best-known online restaurant platforms, and Quiqup, a UK start-up specialising in on-demand logistics, today announced a partnership to enable Hungryhouse restaurant partners in London to tap into Quiqup’s on-demand infrastructure. The partnership gives hungryhouse restaurants on-demand access to Quiqup’s growing fleet of bicycles, scooters and cars, its underlying technology and customer support services, making it easy for them to offer customers a high-quality delivery service without any upfront investment in delivery equipment or staffing. Quiqup’s technology has been integrated into the tablet-based transmission device provided by hungryhouse, making it possible for restaurants to request a driver at the touch of a button. Hungryhouse restaurant partners will be able to use Quiqup either as their primary delivery solution or as an additional resource to supplement their existing delivery options. For instance, if a restaurant has more orders than their own drivers can handle at peak times, or if a restaurant does not employ its own drivers, it can use Quiqup to make sure that customers get their food on time. The partnership is powered by seamless software integration between Quiqup and hungryhouse. Quiqup’s API has been integrated into TabLink, hungryhouse’s tablet-based transmission device, allowing restaurants to instantly request a delivery driver from Quiqup in response to orders. The partnership has already been soft-launched in Central London, with hungryhouse and Quiqup planning on 14

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expanding the coverage area in the coming months. Quiqup, a London-based start-up first launched in September 2014, provides on-demand last-mile logistics services to consumers and a wide variety of businesses, from independent retailers to major brands. Bassel El Koussa, CEO and co-founder, Quiqup commented: “This partnership is a great example of how Quiqup can work with any business in the way that works best for them. Whether they sell takeaway food, groceries or clothes, our partners are able to tap into our infrastructure quickly and easily by integrating our technology into their existing systems. This gives hungryhouse restaurants the ability to offer the kind of fast, reliable and cost-effective delivery services that customers increasingly expect, without any of the pain of running their own delivery operations. We’re delighted to be partnering with hungryhouse and we look forward to working closely with them to expand the reach of the scheme in the coming months.” Alice Mrongovius, CEO, hungryhouse said: “This partnership with Quiqup gives the restaurants on our platform complete flexibility when it comes to how they deliver takeaway to their customers. Many restaurants already have their own drivers, but others will now be able to use Quiqup to manage all of their deliveries, or alternatively call on them to assist during peak times of the day. This makes managing the logistics of takeaway far easier for all our partner restaurants, and allows owners to focus less on delivery and more on cooking the tasty food that they are known for.”

to tackle acrylamide consumption Acrylamide, a naturally occurring by-product of the cooking process often found in coffee, chocolate, potatoes, bread, cereal and even some fruits and vegetables. Believed to be a carcinogen, the Food Standards Agency (FSA) launched a “Go for Gold” campaign aimed at helping consumers minimize the exposure to the possible cancer causing substance. Acrylamide is said to be produced when foods are cooked at a high temperature for a long period of time. Frying, baking, grilling, toasting and roasting are said to produce the chemical, the “Go for Gold” campaign works on making people aware of what they can do, often minimally, to prevent the production of the substance and ensure what they’re eating is as ‘cancer free’ as it can be. The campaign is named “Go for Gold” because consumers should be aiming for a golden yellow colour, when cooking their starchy foods instead of overcooking or cooking at too high a temperature. “Go for Gold” warns consumers to always read the labels of what they’re eating and to follow the instructions to a tee, taking extra precaution and eating a healthy balanced diet can help reduce the risks of cancer and ensure a healthier life style in general. Keeping potatoes in a dark cool place as opposed to the fridge is a sure way to reduce acrylamide intake as storing them in the fridge can increase the overall acrylamide levels. Director of policy, Steve Wearne, at the FSA says: “Our research indicates that the majority of people are not aware that acrylamide exists, or that they might be able to reduce their personal intake. We want our ‘Go for Gold’ campaign to highlight the issue so that consumers know how to make the small changes that reduce their acrylamide consumption whilst still eating plenty of starchy carbohydrates and vegetables as recommended in government healthy eating advice.”

News Round-up First Certified Completely Compostable Packaging Range takes UK by storm

Greggs announces strong last quarter results A strong Christmas performance driven by food-on-the-go growth helped Greggs deliver positive fourth quarter results.

Parsley in Time supply eco-friendly Vegware packaging

With the grab and go market ever popular and caterers increasingly looking at ways of improving their eco-credentials, disposable packaging has been an area in need of reform. To meet customer demand for practical and sustainable packaging solutions, Parsley in Time, which has been supplying catering equipment for over 30 years, now supplies Vegware packaging. Vegware disposable packaging offers a cost-effective, functional, attractive, disposable, yet environmentally-friendly solution to caterers. The range includes cups, cutlery, takeaway boxes and trays, sandwich and wrap boxes, deli containers, carrier bags and napkins. All the products in the range are made of sustainably sourced plants – renewable natural materials, from a responsible forestry source or from recycled card, paper and bagasse (recycled sugar cane fibre). The range is the ideal choice for caterers looking to source more sustainable disposables as the products are completely compostable. In fact, it’s the only UK packaging brand with compostability certification for its entire range. The products are certified food safe and can simply be recycled along with food waste at the end of their service life, breaking down in under 12 weeks. An added bonus is that the items in the range can be branded with the company’s logo or message.

Like-for-like sales grew 6.4% in the final three months of 2016, marking the 13th consecutive quarter of like-for-like sales growth for Greggs and an acceleration from the 2.8% of Q3. Across the 52-weeks ending 31 December 2016, company-managed shop like-for-like sales grew 4.2%, and total sales increased 7.0%. Further progress in food-on-the-go and Balanced Choices range Greggs outlined the growing strength of its ‘food-on-the-go’ strategy as the main driver of sales growth. Within this, its Balanced Choice range and new hot food products proved notably popular, while seasonal favourites, including the Festive Bake and mince pies, also performed well. Greggs will introduce Green Tea and Vanilla Latte to the hot drinks menu in 2017, strengthening key potential growth

areas of breakfast, tea, and health in ‘food-on-the-go’. Further to this, in 2016, Greggs expanded its portfolio to 1,764 stores, opening 145 stores and closing 79 in the year. As part of growing Greggs as a modern food-on-the-go brand, 208 existing shops were converted to the new ‘bakery food-on-the-go’ format. Despite anticipating 2016 full year results to be slightly ahead of expectations, Greggs has outlined apprehensions for 2017. Political turbulence, including the impacts of Brexit, is expected to heighten uncertainty in the trading environment, with increased pressure on real income growth. Stating that expected industry-wide cost pressures in 2017 are likely to impact on margins in the short term, Greggs expressed confidence in its medium term outlook.

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News Round-up Celebrity chef Cyrus Todiwala creates serving suggestions for Butt Foods’ new artisan sourdough recipe naan Specialist baker Butt Foods has launched a new naan bread that’s lighter and bubblier than ever before in response to trends for premium and new wave Indian food dining experiences.

Former BBC Food Personality of the Year Cyrus Todiwala OBE has developed a selection of serving suggestions for the naans that show the real versatility of the product which go far beyond the traditional side-of-plate application and which highlight just how many options chefs have to be creative with this new concept in naan breads. “Naan is brilliant – it’s such a versatile bread. Just use your imagination and the world lies at your feet,” said Cyrus, who has a broad portfolio of restaurants, including Café Spice Namaste, Mr Todiwala’s Kitchen at Heathrow T5, and The Park Café. Available in 6 inch and 4 inch sizes, the new naans are perfect for restaurants, hotels, bars and other food service operators, such as street food vendors, which are committed to serving up top quality naan breads, as well as the growing number of new wave contemporary Indian eateries that are offering dining options. As a result of its special composition, the Baked Earth artisan sourdough recipe naans can be topped, filled, folded and wrapped, and the serving suggestions created by Cyrus include hand-held ‘sliders’, pizza-style topped naans, foldovers and wraps, and cover meal occasions including breakfast and brunch, snacks and main meals. Ideas include Bombay-style minced beef burritos, Indian-style roasted vegetable pizzas and Jungli chicken wraps. Butt Foods has been baking naan breads for more than 25 years, having introduced authentic frozen naan to the foodservice market in 1991. Its latest naan, which has been developed after response to research 16

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in the Indian restaurant scene, is a light and bubbly Indian bread baked with yoghurt, with toasted kalonji and cumin seeds adding a nutty flavour, made from the company’s unique recipe. “New Indian food is moving away from traditional curries into a world of new flavours, snacks and small plates, different presentation and extended meal occasions. We’re very pleased to be launching our Baked Earth artisan sourdough recipe naans, which are really something very special and which have been created to provide restaurants and other eateries with a tasty naan bread that’s both versatile and flexible,” said managing director of Nottingham-based Butt Foods David Williams. “Our market research has shown a new wave of Indian restaurants bringing exciting new flavours and formats, and we believe our range of Artisan sourdough recipe naans are perfect for these outlets which are providing an alternative experience for diners. “We were delighted when, in independent research, our product outscored the leading foodservice competitor on taste and texture.” The artisan sourdough recipe naan is made from a natural process that takes up to ten days. No raising agents mean a more natural product and better flavour, with pure butter ghee adding colour and taste. The Baked Earth artisan sourdough recipe naans are available frozen through Central Foods. For more information about Butt Foods, to see its latest trend reports or the videos featuring menu ideas created by Cyrus, visit www.buttfoods.co.uk

Bad employers should face PRISON, says Unite The UK’s largest trade union, Unite, says the government needs to take stronger action against employers who fail to pay the national minimum wage. The government has said its ‘naming and shaming’ more than 350 employers for underpaying 15,500 employees the national minimum wage. “The government needs to crack down further on employers who failed to pay the national minimum wage to some of the most low-paid and vulnerable workers in the country” said Steve Turner, Assistant General Secretary at Unit. “The fact that the government has mounted only 13 prosecutions for noncompliance since 2007 is pathetic. The fact that an established household name like Debenhams is on the list is appalling. This is a major retailer with a large HR department – how could such nonpayment be overlooked for so long? What the government has announced today is welcome, but is only a small step in the right direction and much more is needed. To address growing levels of poverty a genuine living wage must be introduced, sector level collective bargaining introduced and stronger more effective enforcement funded. Unite believes that the government’s national minimum wage currently £7.20 an hour is already inadequate, pathetically low for those under 21 and leading to obscene levels of growing poverty in our communities. Unite strongly support a minimum living wage of £10 an hour.”

News Round-up Guernsey College of Further Education student wins Tabasco Brand Hot Chef Competition 2017 Bradley Travers from Guernsey College of Further Education has won the TABASCO® Brand Hot Chef Competition in partnership with the Craft Guild of Chefs. Bradley has won an all-expenses paid trip to Avery Island, Louisiana where TABASCO® Sauce has been made for nearly 150 years by McIlhenny Company. The annual event celebrates the next generation of culinary talent with a multi-stage themed cooking competition. This year’s theme of “slow cooking” challenged catering college students of all ages across the country to create a slow cooked recipe using their choice of TABASCO® pepper sauces as well as two sides to accompany the dish. Bradley’s winning dish was braised ox cheek served with TABASCO® Sauce-flavoured sweet potato dauphinoise, asparagus wrapped in Parma ham with TABASCO® Green Sauce, parsnip puree, apple sauce and a red wine and beef jus with TABASCO® Chipotle Sauce. Regarding his winning dish, Bradley said, “I really enjoyed using a range of TABASCO® pepper sauces in my slow cooked dish, they gave my recipe strong flavours, depth and heat. I can’t wait to go to Avery Island to see where it’s all made!” Judging the finale at the Great Hospitality Show were TABASCO® Brand Corporate Chef Gary Evans, Vice President of Craft Guild of Chefs Steve Munkley, Flagship Group Development Director Lee Tyan and Whitbread Executive Chef Dave Rust. The judges were looking for a slow cooked recipe that was full of flavour, taste and had ease of service. The finalists had an hour to prepare and serve their dishes. Judge and TABASCO® Brand Corporate Chef Gary Evans said, “Bradley’s dish really showcased the versatility of TABASCO® pepper sauces and used them to awaken and enliven the flavours in his dish, elevating it to the next level.” Judge and Whitbread Executive Chef Dave Rust added, “Deciding on a winner among such a high standard of entries was a challenge! Bradley’s dish delivered huge amounts of flavour and utilised TABASCO® pepper sauces in an innovative way.” Now in its fifth year, the competition received 20 entrants. In the first round, entrants were invited to showcase their recipe in front of judges at University of West London on 21st November 2016. Here the students were also given a masterclass in TABASCO® pepper sauces tasting all four flavours. The judges then selected eight chefs to take part in the final round at the Great Hospitality Show. The 2016 finalists came from four catering colleges across the country including Westminster Kingsway College, South Downs College, Guernsey College of Further Education and West Kent College. The competitors submitted dishes inspired by traditional British ingredients as well as Louisiana fare. McIlhenny Company, the makers of TABASCO® Sauce, endeavour to support chefs at the start of their careers like those taking part in the Hot Chef competition. Executive Vice President and 5th generation McIlhenny family member, Harold Osborn said, “My family is proud to support and advocate those who are starting their culinary careers. These young chefs are innovating the way the food industry thinks about food and therefore shaping consumer trends so we look forward to following their journeys.”

News in brief New research reveals the UK’s favourite coffee shops The National Coffee survey has brewed up an analysis of the UK’s Coffee habits. The nation’s coffee habits have been revealed in a new National Coffee Survey and different areas tend to prefer one of the “big three” coffee chains, according to the results. An analysis of the 3,206 branches of Starbucks, Costa and Caffè Nero across the UK revealed that Costa remains at the top of the coffee competition with 1,897 outlets registered with the Food Standards agency, while Starbucks comes next with 742 and Caffè Nero in third at 567. That means that Costa has 59.2 per cent of the big three’s coffee shops in the UK, while Starbucks holds 23.1 per cent and Neros bagged 17.7 per cent. But the strong holds of the big three vary massively across the country. London alongside Edinburgh are the Starbucks lovers. Whilst, Manchester and Stockport favour Caffè Nero, with Manchester having 20 Nero chains. Costa’s biggest market is in the “DN” postcode, covering Doncaster and the neighbouring areas where there are 19 Costas compared to just two Starbucks and two Neros.

Fried chicken is taking over the fast-food industry Forget burgers and fries...

There’s a new king of fast-food coming. The fast-food industry is currently in love with fried chicken. The chicken market has been the No. 1 category in the fast-food business eclipsing the burger sector. Now that fried chicken is strongly established as one of the most marketable types of fast food, unexpected chains are adding varieties of it to the menu. The ascent of fried chicken at restaurants better known for burgers, burritos, and roast beef sandwiches is based on a few factors. There are simple economic reasons. In 2016, chicken prices were significantly lower than beef prices, giving chicken chains an advantage on the burger-centric competition. While prices have become similar recently, the success of new chicken items proved to chains that there is a demand for poultry. Chicken has managed to recover its reputation — a key factor in making it a desirable dish to have on menus. In the 1990s and early 2000s, fried chicken was widely seen as unhealthy. KFC was the largest chicken chain by sales in the US at the time — but it wasn’t doing much to boost fried chicken’s reputation. However, in 2016, fried chicken has transformed into something that customers see as quality food — and maybe even somewhat healthy. Shake Shack’s popular Chick’n Shack sandwich and celebrity chef David Chang’s fried chicken concept Fuku played a role in making quick-service fried chicken trendy. The restaurant industry’s love affair with fried chicken isn’t new. The biggest difference in 2017 is that fast-food chains of all kinds are ready to be a part of it.

Quick service restaurants are struggling to attract under 35s A recent report from CREST, NPD’s flagship foodservice intelligence provider, has shown the foodservice industry is losing visits from the under 35 age group. According to the report, the total out-ofhome traffic amongst the under-35s is down 2.4%. The figures are driven down by the 18-24s who aren’t eating out as regularly. Pubs and quick service restaurants are amongst the hardest hit by the drop in figures. The report also suggests that dietary preferences such as vegetarianism and healthier eating, is dictating current food trends. The NPD suggests that catering to

Issue 42 March 2017

these changes can capture young people’s interest and result in potential brand loyalty.

News in brief Visa UK reports a consumer growth slow in January The global payments technology company, Visa, has released figures which suggest spending growth has slowed to a five month low in January. The UK Consumer Spending Index, compiled by Markit on behalf of Visa, reports consumer expenditure growth weakens to +0.4% year-on-year in January, from +2.5% in December. “Following a bumper Christmas season, there were signs that consumers were starting to rein in their spending at the start of the New Year. Annual growth slowed down from 2.5% in December to a five-month low of 0.4% in January, as households monitored rising prices on everyday items and how this would impact disposable incomes” says Kevin Jenkins, Managing Director at Visa UK. But will things get any better? Annabel Fiddes, Economist at HIS Markit says “A key threat to expenditure in the coming months is building inflationary pressures in the economy, partly due to the effects of a weaker sterling exchange rate feeding through to consumers. As a result, households’ purchasing power will be squeezed further which, combined with relatively muted consumer confidence, may lead expenditure to settle on a slower growth trajectory in 2017.”

UberEATS comes to Manchester Uber launches its food delivery service in Manchester today. The popular food app will be offering food and drink options from over 100 of the city’s restaurants. The Alchemist, Northern Soul Grilled Cheese, Barburrito, and the Koffee Pot are just some of the firms signed up already. UberEATS allows consumers to place their order, and then track it in real time via the app. The firm uses a network of scooters, and bike riders to make their deliveries within 30 minutes for a flat fee of £2.50. Manchester is the second UK city to welcome UberEATS, after its debut launch in London last year. “We have a bit of a love story with Manchester” says Mathieu Proust,

General Manager of UberEATS. He adds “Mancunian foodies can enjoy dishes from eateries that wouldn’t normally deliver, allowing them to relish restaurant-worthy food in the comfort of their own homes.” Issue 42 March 2017

s r e g r u B

Issue 42 March 2017

Burgers

The history of the burger is somewhat a mystery. A popular story being that when the renowned beef from Hamburg came to the US with the influx of German immigrants in the 19th century, the Hamburg steak came with them. The beef soon became popular with the hungry workers of America’s industrial revolution. But the steak proved difficult to eat whilst standing, until an unknown culinary genius began serving the steak between two buns. It was at that moment the burger was born.

The modern day burger comes in hundreds of varieties, with taste preferences being inspired from every corner of the globe. Despite the uncertainty of its origins, one thing is for sure – the burger is here to stay. We’ve invited some big names in the industry to help us sink our teeth into the burger market. Our contributors include: Darragh Gilhawley, Head of Business Development at Big Al’s Foodservice – part of the Kepak Group, one of Europe’s leading meat producers.

Willie Pike, Consultant at Major International – Willie is Major International’s Consultant Development Chef, renowned chef and brand ambassador. Simon Cannell, Managing Director at Speciality Breads – Speciality Breads are artisan bakers to the foodservice industry. Aine Melichar, Brand Manager for Kerrymaid – Kerrymaid is a leader in the food and drink industry – with operations in 100 sites across six continents.

Issue 42 March 2017

Burgers

Sam Walker, Business Development Manager at Biopac – one of the UK’s leading developer and suppliers of eco-friendly packaging and catering disposables. Hugh Judd, Senior Foodservice Manager at the Agriculture and Horticulture Development Board (AHDB) - an independent statutory levy board, funded by farmers, growers and others in the supply chain. Nigel O’Donnell, Managing Director at Meadow Vale Foods - a leading supplier of processed poultry products to the retail-grocery, and foodservice sectors.

The Hype 22

Issue 42 March 2017

Nowadays, burgers are available from the most expensive restaurants in the UK - to burger vans parked at the side of busy roads. Sold in thousands of variations and combinations to target all dietary requirements, the burger is an incredibly versatile addition to the quick service restaurant (QSR) market.

But just how popular is the burger? “The burger market is estimated to be worth £2.8b” says Darragh Gilhawley from Big Al’s Foodservice. He adds “The rise of American and diner-style outlets are a big reason for this surge in burger sales. Consumers aged 18-24 are the

biggest group of customers pushing this burger trend and their search for new and innovative ways to eat, make the easily personalised burger an obvious attraction. This, coupled with consumers’ increasingly fast-paced lifestyles represents a huge opportunity for foodservice operators to exploit. Burgers are important to the QSR market because they can be prepared and served quickly when bought in ready to cook.” It’s not just American and diner-style outlets that are going big. According to Chef Willie Pike from Major International - “The burger boom is largely thanks to the rise of street food and the popularity

Burgers of pop ups, which are loved by millions. Not only have burgers had a dressing up and gone gourmet, but customers now look for on-trend flavour, and the option to have it their way. The option to customize has become a vital factor when it comes to staying competitive.” The media giant, The Independent, recently asked food technology app, Deliveroo, which foods were most popular in cities across the UK? According to their data, 28 out of 60 UK cities favoured the burger. Darragh Gilhawley supports the notion that burgers are on-trend, and adds “Burgers are increasingly served as a ‘premium’ option that can be garnished with everything from pulled pork to cheeses, relishes and sauce and this has added to their rise in popularity.” Simon Cannell, Managing Director at Speciality Breads tells us - “Burgers have become vital within foodservice pretty much across the board and a menu is incomplete without at least one on it. The trend has been gathering pace over the last 4-5 years and it’s an incredibly exciting sector.” For Willie Pike, the proof is in the burger – “You needn’t look further than the high street to see how well these perform. With the traditional beef burger as we once knew it in decline, students are looking for more innovative global options, stemming from street food influences. International flavours, such as Mexican and Korean, are creeping onto the hot dog and burger scene.” “The burger boom continues to deliver big profit potential for foodservice operators” says Hugh Judd, Senior Foodservice Manager at the Agriculture and Horticulture Development Board. “The premium burger market is expected to grow by 13% in the next 3–5 years and the competition is fierce, with the number of new openings of gourmet burger outlets beaten only by Italian cuisine in 2017.” Hugh Judd also said, “Burgers have moved on from their fast food roots, Issue 42 March 2017

Burgers

and the demand for better burgers is showing no signs of slowing. Coarseness of grind, fat to lean content, compactness of patty, and seasoning are all still vital components of the perfect burger. But now, consumers are looking for even more. By offering a cut-specific burger, operators can experiment with texture profiles, and give consumers the premium, quality product they’re looking for.” Enthusiasm for the burger market is also expressed by Meadowvale Foods, a leading supplier of processed poultry products to the retail-grocery, and foodservice sectors. “The burger segment in the QSR market has 24

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performed well in recent years and continues to do so” - says Nigel O’Donnell, Managing Director. “QSR operators are looking to diversify their burger options as a way of maximising profit. Burgers are a menu staple across the UK, over half of the nation’s foodservice operators will most likely feature a burger on their menu. Burgers are a great way of making profit and have always proved popular amongst consumers.

A Personal Touch With such importance lying on the innovation and flavours of burgers,

it’s vital that each business puts some thought into delivering a unique taste to their customers. Nigel O’Donnell offers some words of wisdom - “Firstly, the competition in the QSR industry is growing all the time, operators have to ensure they stay ahead of their rivals. Consumer’s tastes are becoming more diverse and varied, as a result of the increase in demand for street food. Due to this, burgers are becoming more complex in taste and flavour. As a result, this sector is becoming one of the most innovative and creative sectors in the QSR industry.”

Burgers Darragh Gilhawley points out - “With 54% of people seeing customisable toppings as indicative of a ‘gourmet’ burger, getting the optional extras right is a great way to add premium to your offer. Finding the perfect topping option for your burger will depend on the meat served. Toppings such as pulled pork and bacon add extra theatre to your burger offering.” So what other options are there? “Adding exciting authentic flavours and providing the option to customise needn’t be difficult or expensive” says Willie Pike. “By using a readymade Mari Base or Pan-Asian Broth, caterers can tap into this trend and provide a variety of recipes which are simple to make, delicious and do not break the bank.” Here’s a few things you can try courtesy of Willie: “Simply combine a proportion of the base directly into the raw minced meat, brush directly onto your burger or kofta, stir through your condiments or infuse your slaw. With one pot you can create a multitude of different flavours to satisfy all palates. A spicy Korean pork burger served with a side of Kimchi slaw or a Thai burger with Pan-Asian slaw, are sure to go down a treat. Moreover, with increasingly more people opting for a flexitarian diet, the same principles can be applied to your Veggie option. How about a Vegetarian Bean Burger pimped up with Fajita and served with Mexican Salsa slaw, Guacamole and chipotle Mayo?” Aine Melichar, brand manager for Kerrymaid, recommends another taste experience – “Exotic flavour combinations such as Banh Mi – a juicy and exotic Vietnamese-inspired bread using ginger, coriander, lime, pepper and umami.” There’s certainly a lot of flavours that businesses can experiment with to attract new customers, and add to the

customer experience. Simon Cannell is keen for people not to forget the bread we use and added: “Outlets need to give serious thought to the fillings, sides, sauces and of course the quality bread they use. Burgers need to excite they need to sound delicious, they need to look the part when served and they have to back it up with taste.” With the rise in more ethically aware customers, businesses should consider environmentally friendly packaging options. Sam Walker, Business Development Manager at Biopac, tells us of the options – “Burgers need to be

kept warm, in packaging which makes the burger look good and prevents the bun from becoming soggy. The old style polystyrene burger boxes are poorly insulated, causing the box to sweat, and the bun to become soggy. Corrugated board is the best alternative due to its insulation and breathability qualities. The standard corrugated burger boxes are however made from a very thick board which comes flat packed so each individual box needs to be assembled. This is not ideal for a quick service food outlet where time is of the essence. Issue 42 March 2017

Burgers

To stand out against the crowd, you need to step away from what everyone else is doing – especially in a crowded marketplace. Presentation is everything, from the packaging it is served in, to the way it is presented in the box when the customer opens it.

Businesses should also consider serving their burgers with sides for maximising profit according to Nigel O’Donnell. He emphasises that “No meal is complete without a selection of mouth-watering extras. These can be used to make customers spend that little bit extra.”

Many of our customers, who have been looking to source packaging for their burgers, have said the standard corrugated burger boxes are too small. A high quality ‘gourmet’ burger tends to be a lot taller nowadays. Finding the right size packaging is key. You don’t want to crush the burger to make the box fit. Equally, you don’t want the burger to look too small and rattle around.”

The Future

Issue 42 March 2017

With such an abundance of variety, it’s easy to see why burgers are a UK favourite. But what does the future hold for burgers? “The UK, and cities in particular, are seeing an influx of pop up style dining experiences, with street food taking on a real prevalence in the food industry”

says Darragh Gilhawley. He tells us “Model Market and BoxPark are both examples of London venues’ new and innovative eating out options, offering a unique dining experience whilst still delivering classic menu options like burgers served with a street food style twist. The burger market is showing no signs of letting up and outlets which tap into the customisation trend will profit from doing so. A personal, individual eating experience will continue to thrive among millennial groups, with 2017 likely to see a continuation of unique, street food style options that are flourishing at the moment.”

Burgers According to Willie, catering for everyone is vital. “As well as factoring in healthy options, providing burgers which cater for special dietary requirements and deliver on flavour is now more vital than ever. Vegan, vegetarian and gluten free need to be made available and be as appealing as the rest of your offers” he says. Simon also agrees that businesses need to be open minded and serve a variety of options. He told us - “I think we will see more ethnic twists on burgers, more vegetarian/vegan burgers and I think we will see a lot more focus on provenance of ingredients. As burgers continue to be enjoyed by the masses and outlets compete and search for that point of difference over rivals, I think the innovation will only continue in the kitchens.”

What about adding a bit of colour to the mix? “Chefs should think about offering new formats such as, a Mac ‘n’ Cheese bun option or a rainbow bun – a mix of bright coloured doughs rolled together to form a bagel before being baked - bringing fun and excitement to both children and adults. The new and interesting options are sure to pique customers’ interest” says Anie. The future certainly looks bright for burgers in the UK according to Darragh Gilhawley. “The burger market is showing no signs of letting up and outlets which tap into the customisation trend will profit from doing so. A personal, individual eating experience will continue to thrive among millennial groups, with 2017 likely to see a continuation of unique, street food style options that are flourishing at the moment.” Innovation isn’t just a means of profit. It Issue 42 March 2017

Burgers

may be vital for survival in the industry. Hugh Judd explains: “To differentiate their offer, operators need to constantly innovate and find inspiration in new trends to meet consumer demand and stay ahead of their competition. AHDB’s latest category report, Focus on Foodservice, identifies the trend for cutspecific burgers as a profit opportunity, backed by its research showing that choosing single cuts for burgers, like brisket, significantly improves margin potential. Mincing trim from the rump, chuck or brisket creates distinct taste and texture profiles, and creates a new premium 28

Issue 42 March 2017

burger experience for consumers. For millennials who are constantly looking for the next ‘new foodie experience’, cut-specific burgers offer the innovation and authenticity they want.”

see a wide range of burgers adopting a street food style over the next year or so, with operators offering burgers with authentic flavours such as a Chicken Katsu Burger” says Nigel O’Donnell.

“The future of the burger market is huge with more and more consumers becoming more aware and open to the different products out there.

The demand for new flavours and innovation will mean businesses need to work hard to stay ahead. But the rewards are certainly there for those who dare to experiment and adapt to the voice of the customers.

Made to demand and personalised products will become key to the markets success as customers look for high quality, reasonably priced and convenient food. With the increase in demand for street food also becoming very popular, I can

If you have any ideas for ways to innovate the burger, or would like to share your burger story, we’d love to hear from you. You can email us at editor@mvhmedia.co.uk or tweet us @ quickbitemag

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Issue 37 October 2016

MON TAG UES

Our exclusive interview with Founder, Danielle Yates.

Tell us about Montagues? Montagues is an independent, neighbourhood restaurant and bar llocated in the heart of South Shore, Blackpool. Our small menu is well considered and changes seasonally. We cook from scratch using locally sourced ingredients and have also developed a small kitchen garden, growing fresh herbs, vegetables and fruit to incorporate in our menu. We have a small team of dedicated staff and go to great lengths to employ local people. With a strong ethos on community we have built links with our local catering college and now employ one of their graduate chefs on a full time basis. We pride ourselves on providing a high quality dining and drinking experience for local residents and tourists alike which is a real alternative to the large identikit chains in the area - this is something our customers both support and enjoy. When only 30

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6 months old we received a national accolade from Good Food Award and Montagues is consistently ranked highly on TripAdvisor for â&#x20AC;&#x2DC;Restaurants in Lancashireâ&#x20AC;&#x2122; out of almost 3,000 restaurants.

How was Montagues born? Having graduated with first class honours in Microbiology from The University of Edinburgh, I returned to the Fylde Coast and began working as a laboratory assistant but wanted to better myself. Whilst on holiday I spotted an opportunity that changed everything â&#x20AC;&#x201C; Blackpool Airport was not utilising all its retail space. Upon my return I got in touch with the Airport Director. A few weeks later I pitched my concept for a catering outlet to rival that of the large chains. Within a year I was awarded the contract and with my very modest life savings invested, my learnings as a company director began. Over the next 2 years, I

developed a very successful business which was highly complimented by both passengers and airport management. Despite being a very profitable venture the airport was subsequently closed for commercial travel. I had already designs on starting a second venture so the closure accelerated my plans and I bounced back! Within 12 months my next venture, Montagues, began.

What kind of food do you serve? Is there a dish you recommend? Our small menu is well considered and changes seasonally. We cook from scratch using locally sourced ingredients and have also developed a small kitchen garden, growing fresh herbs, vegetables and fruit to incorporate in our menu. Our breakfast menu, which in the summer of 2016 led us to becoming number one for breakfast in Blackpool on Trip Adviser, is small yet interesting

and features a few items that people return for week after week. A few of our favourites are the Homemade American Pancakes served with crispy bacon and maple syrup, Poached eggs with potato and mature cheddar hash served with seasonal chutney and our Campfire breakfast of pulled pork, BBQ baked beans, fried egg and granary toast. Even our bread is baked fresh to order each morning and arrives at 5am still warm from the oven. In terms of our main menu, there is no theme or gimmick to it, only great food cooked honestly with pride. We change our menu seasonally and continue to try new menu items by introducing them to our customers as weekend specials. Of course our burger is one of the ultimate menu favourites...we spent months developing our burger patty and it underwent rigorous blind tasting with this particular patty and sauce combination consistently coming out on top!

Â Who

is your main competition and what makes you different? We do not consider ourselves as having any competition since we strongly believe that small businesses should be both supportive and encouraging of each otherâ&#x20AC;&#x2122;s efforts and success. However, we do believe that we are providing a dining and drinking experience for local residents that is a better alternative to the increasing number of identikit chains that are moving into the town centre and this is something that the local people both support and enjoy. In addition to our interesting menu, the surroundings and atmosphere at Montagues is something that I believe is very special and unique. Every fixture and fitting was carefully sourced by myself, including the hexagonal mosaic maroon glazed tiles for the bar, Junkers beech gym floor reclaimed

from a Blackburn school, old stained glass windows from a Blackpool B & B, banquette seating from an upholsterer which typically fits out luxury yachts and Pyrex glass chemists funnel repurposed into modern day chandeliers also a nod to my scientific background. Both lighting and music play a crucial role in setting the ambiance at Montagues and in both cases we have systems which are altered to reflect the time of day - allowing our customers to enjoy a slightly different experience depending on the time of day.

What is next for Montagues?Â Since opening a little over 1 year ago I feel the effort to create something of difference has not gone unnoticed. We are building a loyal customer base and are always trying to improve ourselves. We have received a national accolade from Good Food Award, consistently Issue 42 March 2017

rank highly on TripAdvisor and I myself received Business Woman of the Year in the hospitality category at the 2016 Enterprise Vision Awards.

charged line exhibition at Blackpool’s Grundy Art Gallery. We will be unveiling our neon creation at the restaurant later this month.

We believe that with today’s onus on food provenance and the benefits that yields we have gone to great lengths to source some fantastic local suppliers with great fresh ingredients for our menu.

We have also spent the past year campaigning for diseased trees to be replaced in our local community and this has been a great success...with all cut trees being replaced with new saplings only just last week and we would love to thank our local councillor, Alistair Humphreys for all his constant support and help with this. We are still working towards increasing the greenery along Highfield Road and feel certain that with great persistence and continued support we will achieve this in good time.

However, in 2017 we hope to top this and have been working with local farms in the Fylde area to try our best to source all ingredients and produce on a seasonal basis for use within our menus. We also recycle every single material here at Montagues, including our coffee grindings and even our vegetable oil! We also love to support our local arts community and recently took part in a Neon workshop, following the Neon: the 32

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If you could go back in time, would you still open Montagues?

Running a small business is not without its share of sacrifice – the hours are long, there are very stressful periods and you learn something new every day, however, nothing can diminish my passion for Montagues, Highfield Road community and the wider Blackpool area.

Montagues 73 Highfield Road South Shore Blackpool FY4 2JE For reservations & enquiries telephone 01253 428170

Sauces

AND Seasonings

QuickBite explores the power of sauces and seasonings, with help from our industry experts. The use of sauces and seasoning in cooking dates back to ancient times. In China, soy sauce has been used for over 5000 years. Spices were used as currency in Asia, North Africa and Europe as early as Neolithic times. And sauces have been used as a meat tenderiser and flavour enhancer since Roman times. . More than ever, food is not just a fuel, it’s an experience. People want to be taken on a global journey of flavour and taste. So let us help you explore the world of sauces and seasoning. We’ve even invited some industry experts to help us spice things up. “Spices are like colours: if you mix them all together you get a taste that is akin to the colours black, dark brown, or grey. But if you mix spices judiciously and sparingly—as you would mix yellow and blue to make green—you get a wholly unexpected and beautiful flavour.” ― Clifford Cohen Joining us this month: David Bryant, Caroline Falks and Willie Pike from Major International - stock and sauce specialists with over 60 years of experience. Al Thaker, Marketing Manager, McCormick - a Fortune 1000 company that manufactures spices, herbs, and flavourings for retail, commercial, and industrial markets. Brian Yip, Director at Wing YIP - a Chinese supermarket chain in the United Kingdom, founded in 1969. Emma MacDonald, Founder of The Bay Tree - crafters of artisan chutneys, preserves and sauces for over 20 years. Maureen Suan Neo, Founder of Nonya Secrets - creators of handmade sauces from the Nonyas and Babas of Southeast Asia. Sophie Lane Fox, Founder of A Little Bit – makers of homemade style natural dressings and sauces.

Issue 42 March 2017

Sauces and Seasonings

Why are sauces and seasonings so popular? Used correctly, sauces and seasonings can whisk the customer away on a culinary experience that transcends borders. It can add a unique taste to dishes, and if done right, can captivate and inspire the clientele. The use of sauces and seasonings dates back thousands of years, but what makes them so useful today? And why should we be interested in learning about the new flavour trends? Maureen Suan Neo from Nonya Secrets says “Most consumers are looking for finished dishes that deliver a memorable experience and this is often down to the 34

Issue 42 March 2017

careful preparation of the accompanying sauces and seasoning.” But for Al Thaker from McCormick, it’s all about exposure: “In today’s world of global connectivity, when consumers get to hear about awesome, exciting flavour they don’t just lust after it, they want it on their plates and they want it now. Today, people have access to flavour like never before, exposed to new trends at virtually every turn, through social media, food trucks and on TV shows, food blogs and specialty websites and retailers, such is the challenge for operators to stay ahead of the game. And that means finding new and exciting ways to seduce a nation of foodies craving flavour adventures and

seeking out bolder, more intense and exciting taste experiences from around the world. Sauces and seasonings are the perfect way to bring menus to life.” David Bryant from Major International agrees that travel really has broadened the mind and adds, “The growing desire for more creative recipe concepts and familiarity with world cuisine has lead customers to seek out bolder flavours. This has had a subsequently positive effect on the stocks and sauces market.” Brian Yip from Wing YIP concurred and told us “One of the main reasons for this is the changing tastes and food preferences in Britain. We are without doubt becoming more experimental, and

Sauces and Seasonings travel is increasingly influencing food choices. Provenance is important to British foodies, so we are always looking to expand our range with new and innovative sauces from different regions.” An advocate for the use of chilli, Brian tells us “chilli is such a versatile sauce. It can be added to dishes to spice them up, or used as a dip for snacks and starters. It can be used to warm winter soups or to add heat to burgers and sausages, fresh from the barbecue. Because there are so many different types, there are so many different uses, and Britain’s love affair with it isn’t going away.” Sophie Lane Fox from ‘A Little Bit’ tells us it doesn’t have to be difficult for businesses and adds, “Frequently, customers want new experiences. Sauces are a simple way for operators to deliver a contemporary twist to pique consumer interest.”

What’s popular? “The key food trends for 2017 all highlight the importance of spice - it’s an ongoing phenomenon” according to Maureen Suan Neo. “This is married to cuisine from around the globe. Operators and consumers continue to look for inspiration from far-flung corners and for something new.” Sophie Lane Fox concurs with the idea that customers have a taste for something different. She adds, “Exotic global foods are in the press a great deal, although pizza, pasta, and risotto remain amongst the top five eat out food choices. To fulfil these popular choices, A Little Bit is expanding its versatile cooking sauce range with the introduction of two new flavours. These again focus on the inclusion of fresh herbs - capturing a just picked taste and are also gluten free.” “One trend for this year is Rise & Shine to Global Tastes” says Al Thaker. “Breakfast options with big, global flavours are being sought by a Issue 42 March 2017

Sauces and Seasonings

generation of flavour adventurists not content with the same boring breakfast bowl.” Try warm, sweet congee or a Middle Eastern-inspired breakfast hash – tender chickpeas, ground lamb or beef and roasted vegetables seasoned with a blend of coriander, cumin and fennel – topped with a spicy skhug (pronounced shug) sauce. This complex Middle Eastern hot sauce is made with Thai bird’s eye chillies, cumin, cardamom, 36

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coriander, garlic, parsley, coriander, olive oil and lemon juice. Another trend is Plancha: Flat-Out Grilling – hailing from Spain, France’s Basque region, as well as Mexico. The plancha (a thick, flat slab of cast iron) is growing in popularity around the world for creating a sizzling, smoky searflavoured crust. Grillers can easily use the plancha with meats, seafood and vegetables, paired

with bold sauces, rubs and glazes. Discover the new cuisine for the 21st century. Melding Eastern Mediterranean ingredients with Western European classics creates delights such as Persian Minestrone – Persian Ash-e reshteh meets Italian minestrone. Then there’s Sweet on Pepper – Enter the new sweet heat: with an upfront bite and lingering sensation, peppercorns are finally capturing

Sauces and Seasonings attention. Their cedar and citrus notes pair perfectly with up-and-coming, naturally sweet ingredients like dates and dragon fruit. Imagine Dragon Fruit & Strawberry “Poke” with Pepper Syrup – fresh strawberry and diced dragon fruit salad atop a dollop of peppered whipped cream and crispy wontons. Poke (pronouced po-kay), is a unique take on Hawaiian poke salad with a drizzle of balsamic-pepper syrup.”

– guaranteed to capture food lovers’ imaginations and drive profit potential. An exciting blend of paprika, smoked paprika, onion, garlic and black pepper

But Director Brian Yip says we shouldn’t forget the old time favourites. He tells us: “Undoubtedly, chilli sauce is having a moment and has been for a while now. In light of this, we’ve increased our range of the spicy stuff over the last few years. Rarely do I walk past a customer without a bottle of chilli sauce in their basket.”

Try something different “Seasonings are the ideal way to capture customer imagination and zone in on the latest flavour trends. Blending herbs and spices with different yet complementary flavours, they help chefs create tasty, authentic dishes that will make their business stand out from the crowd and bring customers back for more” says Al Thaker. Seasoning may add taste and monetary value to your food according to Al Thaker. He continues with - “seasoning

packing a very mild heat, with its ease of use and versatility. Seasoning can be sprinkled over chips, fries, wedges or roasties or added as a spicy twist to sweet potato or mash.

Research shows that 2/3 customers would upgrade their chips to include a flavoured seasoning if it was available and well over half of customers would be more likely to order a side of chips if they were flavoured with a seasoning (60%). That signifies an easy opportunity to make additional sales volume, which spells extra profit. Seasoned chips sell for between 10p-30p extra per portion and that adds up to profit potential of £11£40 per jar of Chip Seasoning for the canny operator.” But is it just flavouring that adds to the experience? We asked Maureen Suan Neo - “Quality is absolutely essential to making the right impression and securing repeat business. Equally important, is being able to deliver authentic sauces that are backed up by an authentic story.” With customisation high on agendas, it is all about powerful flavour, variety and consistency to help you stand out. With the fabulous global flavours associated with street food and the pop ups now loved by millions, our customers are looking for much more from their food.” says Willie Pike, Major’s Consultant Development Chef for Major. Willie tells us not to forget vegetarian options - “Adding exciting authentic flavours and giving customers the option to have dishes their way needn’t be Issue 42 March 2017

Sauces and Seasonings

difficult or expensive. With a readymade Mari Base or Pan-Asian Broth, you can bring the zing in a variety of easy to do ways. From an Asian noodle broth pot, where caterers can offer a choice of flavour, protein or vegan veggie alternative, to a selection of international flavours for your hot snacks, burgers, koftas hot dogs or even by pimping up your sides, a variety of different slaws or dressings for your salad, these products give you deliciously simple, cost effective and time saving ways to stay ahead of the game. The beauty of a good readymade should be its powerful flavour profiles and 38

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versatility, with one product caterers should be able to generate a multitude of different recipes. This helps to minimize costs and maximise on gain.”

And the future?

chili and garlic paste. As a sauce it’s achieved almost cult status, from its origins in South East Asian restaurants; some 20 million bottles of Sriracha sauce were sold in 2013 [BBC].

With so many flavour options, is there any room for businesses to develop their use of sauces and seasonings? Al Thaker certainly things so. Here are his recommendations:

Sriracha Seasoning has a sweet, sour heat with a distinctive garlic kick. Versatile and simple to use, it allows creativity to flourish and transforms dishes instantly with low risk, adding on-trend appeal while increasing profitability.

“Another taste bud-tingling new passion that’s taking hold of the nations’ food lovers is Sriracha, a spicy and tangy

You can use it to make up your own Sriracha sauce or paste. Consistent and easy to incorporate with other

Sauces and Seasonings ingredients, it can also be added without changing the texture of the dish, so it’s perfect for adding to coatings and batters before deep frying, as well as mixing through rice or pasta dishes.” “Time-saving is vital in the food-to-go industry; using trusted, quality, readymade sauces relieves pressure on busy operators, provides consistency and offers real value through brand association” says Emma MacDonald. But Emma predicts that consumers may miss the taste of home - “There is a wide variety of interesting global flavours appearing on menus across the country. With consumers’ love of spice continually evolving, flavours from the East will remain popular. I also predict that we’ll see a return to British and European sauces, these classics are comforting, familiar and worth revisiting.” Wing Yip Director, Brian Yip, said: “As curries and stir-fries become staple on menus, outlets should think about offering alternative dishes which are growing in popularity, such as Pad Thai and Ramen. Readymade dipping sauces and curry pastes offer timesaving solutions, while seasonings and flavour enhancers including Thai fish sauce, soy sauce and chilli paste will help to complement authentic Oriental dishes.” “Trends have proven that there is a definite market and demand for even more exotic flavours out there. PanAsian Korean, American, and Mexican flavours such as fajita to smoky Applewood and Hickory have been essentials in the sauces market this year, and show no signs of slowing down for the year to come. However, hot on their heels, old world Middle Eastern and Northern African flavours are becoming increasingly sought after” says Caroline Falks, NPD at Major International. If you’d like to share your ideas on how best to utilise sauces and seasonings, we’d love to hear from you. You can email us at editor@mvhmedia.co.uk or tweet us @quickbitemag Issue 42 March 2017

The Oscars (of the fish and chip world)

Earlier this year, QuickBite magazine was asked to join a judging panel of industry representatives at the 2017 National Fish and Chip Awards. Never one to turn down free food, we of course attended the event, and cast our eye) of judgement upon the country’s leading fish and chip shops. The National Fish and Chip Awards, now in the 29th year, showcases Britain’s 40

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best fish and chip businesses through 14 different award categories.

commitment to sustainability, and their overall industry knowledge.

But the award isn’t just about frying up the best tasting fish. Candidates underwent several mystery shopping assessments, in-depth audits, and customer satisfaction surveys. The finalists were subjected to a ‘Dragon’s Den’ style pitch, in which they were tested on presentation skills,

Event organisers, Seafish, claim the ‘Independent Takeaway Fish and Chip Shop of the Year Award’, is one of the highest honours to receive in the industry and previous winners have gone on to report sales increases of up to 100%.

This year’s national winners include:

Independent Takeaway Fish and Chip Shop of the Year Award www.kingfisherfishandchips.co.uk Overall winners

Regional Winning Shops Scotland: www.fochabersfishbar.co.uk Wales: www.hennighans.co.uk Northern Ireland: www.dolphindungannon.co.uk North East England: www.millersfish.co.uk North West England: www.hodgsonschippy.com Midlands: www.oldswinfordfishandchips.co.uk Eastern England: www.burtonroadchippy.co.uk London and South East England: www.henleysfishandchips.co.uk Central and Southern England: www.godfreyschips.com South and West England: www.kingfisherfishandchips.co.uk

Best Newcomer Award www.longsandsfishkitchen.com

Best Foodservice Operator Award www.fishboroughmarket.com

Good Catch – The Sustainable Seafood Award www.therockfish.co.uk

Healthy Eating ‘Fish and Chips’ Award www.towngatefisheries.co.uk

Independent Fish and Chip Restaurant of the Year Award www.harbourlights.co.uk

From Field to Frier Award www.krispies.co.uk

Marketing Innovation Award www.papasfishandchips.com

Staff Training and Development Award www.johndorys.co.uk

Best Mobile Fish and Chip Operator Award www.thehiphopchipshop.com

Best Multiple Fish and Chip Operator Award www.therockfish.co.uk

NFFF Fish and Chip Quality Award ‘Champion’ Award www.fochabersfishbar.co.uk

Drywite Young Fish Frier of the Year Competition George Papadamou from Papa’s

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AVOIDING

FIRE HAZARDS Out of the frying pan, into the kitchen We speak to some of the industryâ&#x20AC;&#x2122;s leading experts on fire prevention, and how businesses can prevent disaster. A fire in a commercial kitchen can be devastating in both financial and human cost. An unchallenged fire can double in size every minute, emphasising the need for adequate fire safety training for staff members. When considering fire safety, businesses need to also consider the installation, operation and maintenance of cooking appliances. A commercial kitchen is often full of equipment that if wrongly installed or misused, could be rife with danger. To help our readers protect their businesses, staff and customers, we have invited some fire safety experts to join our discussion. They include: Ian Bartle, Managing Director of Nobel Fire Systems - Ian has over 25 yearsâ&#x20AC;&#x2122; experience in the fire safety industry, including 42

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Avoiding Fire Hazards time at major international fire protection organisations such as Ansul and Tyco.

of the risk assessment must be kept available for review.

Doug Agnew, Business Development Manager at Abbot Fire Group – specialists in commercial fire safety. Abbot Fire offer a range of fire protection services to help businesses comply with fire safety legislation.

We asked our experts why a full fire assessment is essential for any business. Ian Bartle, MD of Nobel Fire Systems tells us “A high quality Fire Risk Assessment will help alleviate a business’s potential fire hazards and will also resolve safe exit routes for all those within the building in question. But more than that it will identify those people most at risk and evaluate, then reduce or remove the risks.

Stephen Adams, Chief Executive of BAFE – Stephen is responsible for the day to day management, marketing and the development of product markets in the fire safety industry.

The legal stuff

In England and Wales, nearly all premises used for commercial purposes must comply with the regulations set out in ‘The Regulatory Reform (Fire Safety) Order 2005’. In the regulations, every business must have a ‘Responsible Person’ to carry out and regularly review a fire risk assessment of the premises. If the business has 5 or more members of staff, a written record

There are over twenty thousand commercial fires in the UK each year. Recording, reviewing and updating the assessment then helps ‘manage’ the risks going forward.” Stephen Adams from BAFE agrees

and added, “a comprehensive fire risk assessment ensures your building is first and foremost safe for your staff and customers to use. It also highlights any further action that you must take to be compliant with the law and to create the safest environment possible.

The Danger

There are over twenty thousand commercial fires in the UK each year. Ignoring the question of fire safety can lead to disaster for business owners, staff and the general public. Ian Bartle tells us “in any commercial kitchen the danger of fire is a real and ever present danger. Naked flames, gas lines, cooking fats, the build-up of grease in ventilation ducts and of course the catering equipment itself such as fryers, griddles and ranges.” Stephen Adams highlights the real cost of fire safety ignorance and tells us “fire safety is always about life safety. It sounds extreme but the main danger of inadequate fire safety is risk of death.

Avoiding Fire Hazards Staff and/or visitors could potentially sustain major life changing injuries which could have been easily avoided with the right procedures, systems and provisions in place. The secondary danger is damage to property and your business, meaning loss of income and possibly reputation; something that is enormously important in the food industry. 80% of all businesses that are affected by a fire either never reopen or close within 18 months (insurance industry data)”.

The Equipment After the ‘Responsible Person’ has carried out a fire risk assessment, business owners and operators need to look at what equipment can detect, prevent and respond to fire hazards. The size of your business will dictate the tools and equipment that need to be installed. Stephen Adams tells us “some smaller kitchens may only require specific fire extinguishers in case of fire and larger ones may need a full suppression system to cover this.” Doug Agnew from Abbot Fire Group goes into more detail – “It’s likely that all food businesses will have fire extinguishers suitable for the type of fire risk, a fire alarm system, and fire blankets. For large commercial kitchens, a fire suppression system should be considered. A suppression system can respond automatically within seconds when a fire breaks out. The nature of an automatic fire suppression system ensures that premises are protected 24 hours a day 7 days a week.” Ian Bartle explains “in our experience the vast majority of businesses require individual solutions to match their exact needs. So speak to a professional supplier and make sure you get the right advice. There are a number of approved fire suppression systems on the market including Wet Chemical, Water Mist and Condensed Aerosol. Some providing more flexibility of install parameters and faster reaction to fire than others.”

The precautions There are important measures that business owners can take to reduce the 44

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risk of fire. As well as a comprehensive fire detective system, it’s vital that the system is maintained. Ian Bartle agrees and tells us “it’s very important that a business continuously monitors the ‘health’ of its system with regular service and maintenance of the installation. Another precaution worth considering to assist in the process of fire prevention is to install a fixed system. This reduces the risk to staff by automating the fire

fighting in the most dangerous area in the business, in a safe location away from the fire.” Keeping the workplace clean will also help reduce the risks poses by fire. Regular duct cleaning to remove residue is required by law for most commercial cooking establishments. One in three restaurant fires is caused by grease, and if a business cannot prove to

an insurance company that regular and recent duct cleaning has taken place, they won’t be covered by the policy. Correct training for staff is also incredibly important. Doug Agnew tells us “ensuring staff are aware of the risk of fire. This is done through ensuring all staff have received fire safety training. This training includes identifying the risk of fire, familiarisation of extinguishers and fire types, and can also include hands-on experience of operating a fire extinguisher in a controlled environment.”

The consequences

Fire safety legislation exists primarily to protect life. Under the legislation, the Fire and Rescue services in the UK can visit a business at any time to carry out an inspection. They will want to see a company’s risk assessment, and that they have implemented the correct preventative and reactional measures. If it’s not up to standard, Stephen Adams says “you could face prosecution. Minor penalties can be up to £5,000 and major penalties can have unlimited fines and up to 2 years in prison.” Doug Agnew describes what could happen if fire does break out – “even a small fire can have a huge impact on a business operation, resulting in down time, and loss of earnings. Many small businesses who experience a fire find it can mean the end of their business and they cease trading. In a worst case scenario, someone could die as the result of a fire. If the health and safety executive deem that businesses are negligent in their fire safety precautions, they can be prosecuted.” Other than the legal and financial damages, Stephen Adams tells of the mental cost. “Other implications, and more life changing would be the mental consequences of living with the knowledge that as the ‘Responsible Person’ you could have done more to protect other people’s lives.” It’s clear that taking fire safety seriously will protect not only your business, but the lives of your staff and customers. By following the simple steps highlighted by our team of experts, you can ensure your business is compliant and safe.

REGIONAL INSIGHT TAKEAWAY & FAST FOOD FIRES IN CHESHIRE

39% of fires in non-domestic premises are in commercial kitchens

11% of fires are caused by electrical supply

78% of fires originated from a cooking appliance 52% of fires are caused by a deep fat fryer

7% of fires are caused by industrial equipment

4% of fires are caused by natural occurence *ALL STATISTICS ARE SUPPLIED FROM THE BUSINESS INTELIIGENCE TEAM AT CHISHIRE FIRE AND RESCUE SERVICE

Issue 42 March 2017

WHAT’S NEW AT IFE It’s a Wrap

Radnor Hills

‘It’s a Wrap’ manufacture high quality, bio-degradable & compostable custom printed greaseproof paper for hundreds of casual dining and fast food businesses in the UK and worldwide. From independent restaurants, through to some of the largest chains, we have the capabilities of producing small orders starting from 1,000 sheets up to millions of sheets. We can print in 1 colour, 2 colours or vibrant 4 colour process and all in registered print. All our artwork set-up and trimming service is free of charge, and we have the fastest turnaround in the industry with a delivery time of only 7-10 working days from approval of artwork. All of this has enabled every business an affordable opportunity to present their food with their own branding or message professionally. Give us a call on 01327 301566 and let us help you make your food stand out from the crowd!

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Radnor Hills are one of the first introduce a brand new drinks concept to the market in the form of tetra prisma packs. Their pure fruit juice range Fruella and the UK’s leading School Compliant drinks range Radnor Fruits are now available in handy 125ml, 200ml and 250ml cartons. With the juice quality proving better than ever, they will be introducing this new format not yet seen before in Europe first time at this year’s IFE Exhibition. Visit their stand N2127 and discover more.

WHATâ&#x20AC;&#x2122;S NEW AT SCOTHOT

QED LAUNCHES NEW RANGE OF COFFEE SHOP DISPLAY SYSTEMS AT SCOTHOT 2017. Quality Equipment Distributors (QED), based in Glasgow, is a leading UK designer and supplier of modular bar, coffee shop and food service equipment, with a large selection of contemporary and classic module styles for catering and retail environments. The company is launching new additions to its range of serve-over counters, bar modules and retail refrigeration products at ScotHot, SECC Glasgow, UK, March 15 - 16, 2017. Stand number 4620. QED Avalon counters and bar systems are designed for coffee shops, restaurants, hotels, schools, hospitals and many more retail and catering locations. They are available in a wide selection of sizes, temperature ranges (chilled, heated and ambient) and wood veneer or coloured laminate finishes. QED will also be featuring new designs in its Continental Coffee Shop System collection of matching counter, bar and shelving modules, with both straight and curved glass options. In addition, QED supplies general back bar and food service equipment from leading UK manufacturers. QED projects in Glasgow include the Commonwealth Games Stadium, Scotstoun Stadium, City Chambers and Collegelands, a major development comprising student accommodation, retail and office space. The company also supplies many independent coffee shops and fast food outlets in the city. QED offers a design and installation service using a national network of catering dealers and refrigeration engineers. For further information, visit www.qualityequipment.co.uk or call: 0141 779 9503 Issue 42 March 2017

What’s New CRISPS

Company: Tyrrells Product: Furrows Range

VINEGAR

Company: Comvits Product: Manuka Honey & Apple Cider Vinegar

Tyrrells launches a new Furrows range Tyrrells, makers of premium hand-cooked English crisps, have announced its new Furrows range. The company launched its original Furrows range in 2010. The range was inspired by the Furrowed fields of Herefordshire, which is where Tyrrells source their potatoes. A new flavour has been added to the range: Aberdeen Angus beer and English mustard. Sarah Lawson, Marketing Manager for Tyrrells Potato Crisps says: “Furrows are a unique part of our hand cooked potato crisp range. The thick cut ridges offer an extra crunch and a stronger hit of flavour. Although Furrows are popular across both genders, research has shown our main consumers are men. We re-designed our packs with ‘real men of the land’ to further appeal to our target consumer and reflect the qualities of the crisps inside. The new Aberdeen Angus beef & English mustard Furrows flavour is a welcome addition to the range – perfectly complementing our existing boldly-flavoured trio.” Tyrrells Furrows are available now from Morrison’s, Waitrose, Tesco, JS & Coop in 150g sharing bags and 40g impulse bags perfect for on-trade & convenience.

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Comvita Mānuka Honey & Apple Cider Vinegar is a sweet tasting combination of naturally fermented Apple Cider Vinegar and New Zealand UMF® 5+ Mānuka Honey and bush honey. It can be taken as a health tonic or used in salad dressings. The acetic acid within Apple Cider Vinegar gives it its characteristic taste and aroma. The product contains “mother of vinegar”, a natural by-product full of enzymes that you wouldn’t find in a pasteurised vinegar. Blended with Comvita® UMF® 5+ Mānuka Honey which is produced in New Zealand and contains unique plant phenols and is made from the nectar of the Mānuka bush (Leptospermum scoparium), native to New Zealand. Mānuka Honey is gaining worldwide recognition for its unique properties.

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TECH NEWS Is The Big Mac ATM a sign of the future? Last week a McDonald’s owner in Boston opened an automated hamburger dispenser at Kenmore Square, Boston.

Mobile ordering going global as usage increases According to NPD Group the latest mobile ordering increase is a reason to get excited in the foodservice industry. Mobile ordering in the food-service industry is going global. A few years ago in China, mobile ordering has gone from nothing to everywhere in a couple of years. According to research from the NPD, it’s fair to say that “pretty much all” the growth in the global food-service market is coming from mobile or Internet platforms. This movement of mobile ordering going global is a direct result of Millennials making extensive and creative use of mobile ordering. From group customisation of pizzas to Pad Thai in a jiffy, they have seamlessly integrated it into their lives. The thing about mobile ordering is that, as fast as it is growing, it still is very small. Yet please note that the traditional way may totally dominate all markets, but this means that all the growth in these markets is coming from the incredibly cool and dynamic alternatives such as mobile ordering. In a market where the vastly dominant ordering form is stagnant, mobile ordering is definitely a reason to get excited in the foodservice industry.

The ATM popped out free burgers for 3 hours on the 31st January. The machine operated without any staff present and required users to just pick a Big Mac, send out a tweet and in return, was delivered a fresh burger. The idea of a food ATM isn’t a new one. At the unassuming bus stand in India’s Chennai’s Koyambedu, a fully automated food dispenser sits in direct competition with several conventional eateries. 52

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Satish Chamy Velunmani, the CEO of the Atchayam Foodbox, calls the machine an “intelligent restaurant”. The Foodbox serves everything from snacks to complete meals, all made freshly by local restaurants in the city. Following the popular reception of the Big Mac ATM in America, automated machines may be the future of food franchises in the UK.

Takeaway Food Delivery Market Report 2017 Dublin based Industry Analysis Company Research and Markets, have announced a ‘Global Online Takeaway Food Delivery Market: Size, Trends and Forecasts (2016-2020) Report.’ The document will report on opportunities and factors that have been, and that are predicted to drive growth in the industry. Research and Markets have profiled market giants such as Just Eat and GrubHub in the report, and the profiles include useful information such as financial and business strategies. The expert advice comes from the Ireland based company which have compiled over 1.5 million market research reports, and provide research for 400 of the Fortune 500 companies.

CEO of JUST EAT steps down David Buttress quits Just Eat due to “urgent family matters”

David Buttress has been the Chief Executive of takeaway ordering service, Just Eat since 2013. Originally joining the company in 2006, David was responsible for launching the companies UK operation. News of the resignation have led to company shares dropping 6%. Just Eat commented by saying: “The Board is commencing an immediate search to find a replacement for David. David has agreed to serve a minimum one-year term as a non-executive director.”

EPOS SYSTEMS

The world of technology can be confusing, QuickBite are here to talk you through it.

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EPoS Systems In 1879, American store owner, James Ritty, invented the ‘Incorruptible Cashier’ to counter theft from his employees. The National Cash Register Company further developed the cash register idea by adding new features including the ability to print paper receipts. With the introduction of the computer, cash registers evolved quickly, and by the 80s, the world saw the first PC-based point of sales systems. Times have moved on, and bulky cash registers have been replaced with small and mobile EPoS devices that can provide everything from inventory tracking to foottraffic analytics. To help us explore the world of EPoS systems, we’ve invited some of the UK’s industry voices to guide us through the available technology.

Our contributors include: Steven Rolfe, Managing Director at pointOne EPoS – a UK company developing, building and supporting, technically advanced, proven, robust EPoS solutions. Geoff Whittle, Marketing and Sales at Integer – developers and suppliers of EPoS software and hardware solutions. Tejal Patel, 3R Telecom- offering a complete EPoS solution that integrates merchant services and mobile top-up, as well as other value added services. Peter Moore, CEO at Lolly – a leading provider of Windows EPoS software for hospitality, card and contactless payments.

Technology insight When considering an EPoS system, it’s important to identify the needs of your business and understand the benefits of

the various technology on offer. Some systems require you to install hardware, others will simply run from an iPad or laptop. To help us understand what’s on offer, we ask Peter Moore from Lolly for an overview: “Installing EPoS technology offers a range of benefits. It should provide the user with an efficient and dependable point of sale, whilst also helping them to be more efficient and profitable. Having an EPoS gives the hospitality provider a gateway to accepting payments in multiple ways, including contactless. Using technology to complete a sales transaction as opposed to a basic cash register. Downloadable EPoS is the latest trend. It takes the focus away from hardware - enabling the hospitality specialist to download the tool on either a Windows based laptop or tablet. They should also be able to access real-time analytics, sales performance, wastage and reporting.

EPoS Systems

Having an effective system should mean not only providing the EPoS (front-end), but also the supporting back office through cloud management. Cloud management can support businesses in managing peak sales times, and tracking wastage and having complete visibility. Having access to this type of data will then help them to adapt their business accordingly. Operators should be able to view their sales performance data, and track wastage in real-time - giving them complete visibility of their business. At the end of the day, it is about providing the best possible customer service and reducing transaction times during peak periods. Customers who are happy with the speed of service and product offering are more likely to return, so EPoS helps with customer retention.” Tejal Patel agrees and adds: “We believe that anything that helps a business to bring together a smooth and speedy 56

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transaction process is the key to providing your customers with a great experience and improves employee productivity. With speed and efficiency in EPoS, your employees can spend time doing things that will benefit the business and spending time on looking after your customers rather than on the payment process i.e. integrating credit and debit card payments.” She continues by telling us some other key capabilities: “With a lot of plain packaging within the hospitality and retail industry it can often be difficult to identify the product itself. By simply scanning the barcode of each of the products, the item can be identified within seconds dismissing any product confusion for operator and clerk.” From a reporting prospective, Tejal says EPoS can make life a lot easier. “Rapidly and easily produce reports to analyse stock, evaluate the performance of marketing ideas and produce

financial reports for your auditing and all accounting purposes including separate vat figures” she says. EPoS, driven by one of the best EPoS Software available - CES Software, which is extremely advanced and being constantly updated to keep ahead of the game. CES will service your business to build intelligence, compare performance, and grow profits and your business as a whole.” Geoff Whittle says there are real benefits of EPoS systems for the fast food market. He tells us “From a fast food delivery point of view, instant Caller recognition on screen and postcode look-up for new customers make for a quick and accurate opening to a customer order. Fast touch screen ordering followed by printing to one or to multiple kitchen printers, or orders displayed on kitchen monitors, eliminate delays and reduce mistakes in the kitchen. Clear customer receipts (with promotions) plus delivery driver management including

EPoS Systems map display, reduce delivery times. And, of course, if the EPOS system is integrated (and it should be), the ability to accept orders directly from a website.” He continues, “Given that the percentage of delivery orders placed on-line will only continue to increase (there is no going back!), it is essential to have an EPoS system that is integrated with an on-line ordering platform and which still handles traditional face to face and telephone ordering. Integration should be two way allowing you to update your online menu instantly from the EPoS system.” Another powerful tool of this technology is the ability to enact precision marketing. Geoff fills us in: “Targeted text messaging to customers brings proven results; include your website address in the text so that your customers can touch through to your on-line ordering page. Text promotional codes that your customers can use on-line. Text and e-mail your customers to cement loyalty. Use the flexibility of being able to text customers directly from the EPoS system to send offers out whenever it suits you. Marketing is vital for a local delivery business – and many of your competitors can’t be bothered.” Tejal agrees and adds “allow EPoS to be the heart of your business. A technology used to manage the whole of your business from one system. Marketing plays a huge part in making sales and a process used to draw in more customers. With EPoS, you can set up loyalty cards, promotions and upselling of products.” But simplicity is key she tells us, “easy to manage and use for all generations. The way we achieve this is by keeping our system as simple and intuitive as possible. This makes the software accessible for the majority of people.” For Steven Rolfe from pointOne EPoS, picking the right system is vitally important. He tells us “Today, EPoS solutions are not just focused around cash and payment processing, they are now a critical component of any QSR operation. In fact many are now building their entire operation around their EPoS solution. When making a choice you should recognise that not all EPoS solutions are the same. Some EPoS solutions give you the ability to introduce new innovations such as online ordering, kitchen screens and integration with 3rd party apps. You will deliver major benefits. These include faster processing of customers, therefore shorter queues.” “It is difficult to keep track of what sales are being made where and which stock is the most in demand” says Tejal Patel from 3R. “For businesses within the food industry it is vital that products used in food-to-go environments are kept fresh and used before the date of expiry. From your EPoS, you are able to manage each product by setting an expiry date straight onto your till” she says.

What’s next? With the EPoS industry experiencing continuous advancements in technology, we can expect to see smaller,

EPoS Systems

more mobile, and ever more capable devices. But what do our industry experts predict for the future of EPoS systems? “Smart phones are the future” says Tejal Patel. “You will be able to view and link up the system right from your smart phone and you’ll be able to access this from absolutely anywhere using the latest payment technology, i.e. Apple pay, google wallet.” She continues by telling us, “EPoS is the future of payment and business management. As an operator of food-togo and QSR, a business is likely to be fast-paced with food being sold every second within peak hours. Operators will be kept on their toes throughout each transaction. A speedy and efficient 58

Issue 42 March 2017

transaction is vital. Grow your business by reaching a wider audience. Set up shop on the web with ease and security, providing you with peace of mind as it ensures full protection for your business.” “Without a doubt the biggest trend for QSRs over the next few years will be integrating self-service and cash-less technology into their operation along with new payment methods” says Steven Rolfe in agreement. “These new technologies such as kiosks & online ordering integrated with loyalty apps such as Como or Yoyo will enhance the customer experience and change the way in which QSRs manage their business.”

of EPoS therefore is a moveable beast that can no longer stand alone as a discrete technology.

But it’s important to stay ahead of the game. Steven explains “The hospitality landscape is forever changing, the future

Also, our recent work with QSRs is helping them move to a cashless environment using our kiosk technology.

Operators need to be aware of the future trends and have the flexibility to adapt to new technological and operational demands and changes such as cashless and self-service operations and new loyalty & payment apps. When choosing a new solution QSRs need to bear this in mind and look at the holistic offering from their potential supplier, not just whether it can meet their immediate requirements.

EPoS Systems This has rewritten the concept of ‘food to go’ and what the customer experience can be in the future.” Geoff Whittle emphasises the importance of online ordering and tells us, “Again from a delivery point of view, whilst not the latest, online ordering is by far the most important trend in that the percentage of orders placed online continues to increase, and the percentage of online orders placed on mobile devices continues to increase exponentially, currently way more than 50%. Existing customers migrate to order online and for new customers, it’s just a given.” “EPoS technology has had a great start to the year so far” according to Tejal. “CES software is advanced and constantly being updated by an expert team of IT professionals.” Tejal is keen to highlight some of the key things to look out for. She tells us: “A few of the trends we have seen with EPoS technology, and are excited about for the near future are: - Ability to link with your wholesalers, for

example Bookers, to get new products and promotions instantly. - Option for cloud based reporting which would mean ‘Inno’ will be on demand which we are currently upgrading. - Automated emailing for account customers. You will be able to email your customers their accounts, and when payments are due. - Option for integrated payment solutions, credit/debit card payments can be linked to the till(s). - Option for a Wi-Fi terminal enables you to take customer’s card payments at the table. - Option to use yoyo wallet, allowing you to take payments and set up loyalty schemes. And for Peter Moore from Lolly, the future certainly looks bright: “We’ll see technology companies servicing the hospitality sectors with a focus on creating seamless offerings at the Point of Sale. This will range from operational

applications including reporting, CRM, loyalty and finance-encompassing payments and accounting. Hospitality specialists will be looking to create the best in class. Card payment integration will continue to grow exponentially with the huge take up of contactless payments. The UK Cards Association has reported that spending on contactless cards increased to £2.4 billion (4% of total value) with corresponding purchases reaching 275 million (22% of total volume) in its latest Card Expenditure report. According to the food and grocery research and training charity, IGD, the food-to-go market will be worth around £21.7 billion by 2021. This would see it grow by a massive 35% over the next five years.” If you’d like to share your experience with EPoS systems, we’d love to hear from you. You can email us at editor@mvhmedia.co.uk or tweet us @ quickbitemag

WHAT’S NEW FRYER

Company: Pantheon Product: PFT81

EPOS

Company: Lolly Product: LollyPoS

Pantheon’s plug-in PFT81, stainless steel, 8 litre tabletop fryer is built to a high standard and delivers outstanding performance alongside ease of use and maintenance – all at a highly competitive price. Controls are straightforward – the required temperature is set manually and an indicator light clearly alerts the operator when temperature is reached. It also benefits from a frontsited drainage tap that allows for the easy collection of old cooking oil. The low volume of oil required means that it becomes cost effective for chefs to select which oil they might want to use for a particular dish or garnish. Also, the sensitivity of the thermostat means that the desired temperature is maintained extremely accurately. (One of the main reasons for oil deterioration is that the oil gets too hot or that small particles of food that remain in the oil, burn and taint the flavour.) Pantheon’s PFT81 fryer is very energy efficient because the heating elements are immersed in the oil itself so contact is direct. They heat up rapidly and quickly return to temperature, even when used for frozen foods. The straightforward design eliminates dirt traps and allows ready access to all parts for efficient cleaning and maintenance. Pantheon’s all-encompassing 12 months parts and labour warranty applies. Features include: •User friendly controls •Temperature indicator light •Rapid heat up •Safety cut out thermostat •Temperature range 60 - 190 degrees C •Dishwasher friendly basket complete with foldable handle •Pull-out handles on each side of pan making it easier to lift and empty •Rubber feet for added safety The fryer is available from Pantheon’s nationwide network of distributors. 60

Issue 42 March 2017

LOLLYPOS MARKS HOSPITALITY INDUSTRY FIRST -Lolly first to market with Windows-based downloadable solution, integrating payment functionality -Solution designed to support sector’s start ups and growing providers In response to the continued growth of the UK hospitality industry, Point of Sale software specialist, Lolly, has launched the first Windows-based downloadable EPoS with Lolly’s own integrated payment processing capability. Designed to make coffee shops, contract caterers, pubs, bars and food to go specialists more efficient and profitable, LollyPoS takes the focus (and cost) away from hardware - enabling the hospitality specialist to download the software, and access real-time analytics and reporting on either a Windows based laptop, tablet or a traditional hardware till. Peter Moore, CEO at Lolly, said: “We’re excited to be launching the first truly integrated Windows offering for the hospitality sector, and feel confident it will help to support the industry’s growth.” LollyPoS has been designed, developed and is supported in the UK for Windows devices (Windows 7 onwards). Users can select from three tailored packages based on the number of admin users, till operators and EPoS functions needed; from basic reporting to advanced stock management.

RANGE

Company: Victor Product: Evolution Range

Victor’s Evolution range – ideal for coffee shops, delis, convenience stores and food-to-go outlets – was officially unveiled at the Great Hospitality Show. A heated multi-jet display unit and a refrigerated display are the first of four models available from the Evolution range with a series of others to follow. Featuring durable bright polished and satin finish stainless steel with toughened glass screens, the Evolution units are available in hot, ambient and chilled versions suitable for either assisted or self-service applications. The heated unit uses a variable velocity fan assisted system which circulates air over heat elements in the base and two shelves. An independent temperature control manages each heat zone. The refrigerated unit uses a self-contained refrigeration system to circulate chilled air over the base and three shelves. Optional extras include shelf edge ticket strips, castor covers and a range of base wrap options. For more information on the Evolution range, visit victoronline.co.uk or call 01274 722125.

COMBI OVENS

Company: Fslcon Product: Combi Ovens

Falcon launches new combi ovens with improved functionality and ease of use The top of the range ‘T’ models feature an upgraded user interface. The new high definition colour tablet-style touchscreen is incredibly easy to operate. The new ‘T’ models feature unlimited storage. Cooking advice and notes can be typed in and images can be added to help quick identification – these can be uploaded from an image gallery or from a USB. All of Falcon’s new 7 and 10 shelf models benefit from new Liquid Clean automatic cleaning and descaling systems, making it easier to keep the combi oven chamber in optimum condition. “The new Falcon combi is a really excellent machine” says Shaune Hall, product development chef at Falcon. “It is full of innovative and useful features and the touch screen is very easy to use. I love the fact that you can adjust the programme settings even during any stage of the cooking process. The accessories really do make a difference too, making it even easier to produce great food.” To help operators realise the full potential of the new combis, Falcon’s sales managers provide on-site demonstrations showing how to use and get the best out of the equipment. Falcon is the market-leading UK manufacturer of professional cooking equipment. With a company history going back nearly 200 years, Falcon now supplies operators throughout the catering industry, exporting around the globe. Its comprehensive product portfolio is backed by award-winning customer support. Visit www.falconfoodservice.com for more information. Issue 42 March 2017

EMPLOYMENT STATUS

Given the recent high profile cases involving Uber, CitySprint and the like, the true employment status of purportedly “self-employed” individuals has come under the spotlight. So what is genuine self-employment and what is a worker or an employee? And why does it matter? What are the categories of employment status?

Why does employment status matter?

There are three categories of employment status for the purposes of employment law. These are “employee”, “worker” and “selfemployed” (note that for tax purposes, there are only two: employee and self-employed).

Employees benefit from the full suite of employment law protections. This includes the right to take maternity and other family leave and related pay and the very important right not to be unfairly dismissed after two year’s of service.

An employee is someone who is employed by an employer under a contract of employment. That employee must perform the work personally, the employer exercises control over the individual (for example, setting their workload) and there is an expectation between the parties that the employer will provide the employee with work and the employee will perform that work. Although outdated for many workplaces, perhaps think about it as a “master and servant” relationship. At the opposite end of the spectrum, a self-employed individual is someone who is carrying on business for their own account. In other words, they may work for others (i.e. their client/customer), but they are essentially providing the services in the course of their own business. Usually, someone who is genuinely self-employed will be engaged to carry out a specific project but left to determine how to fulfil that task, whether to engage others to assist in the delivery and that individual will often receive a fixed price for the work (rather than a daily rate). The final category is that of worker, which falls somewhere between the two. This is someone who is required to perform work personally for the employer but who is not under the same direction as an employee and does not have the same freedoms as a self-employed individual.

Workers have more protection than selfemployed individuals but less than employees. Workers are entitled, for example, to receive the minimum wage pay rates and holiday pay plus an entitlement to rest breaks (just like employees are too). As for the self-employed, the only real protection that they benefit from is a limited right not to be discriminated against. This may be why many entities would prefer that individuals are classed as self-employed, rather than as a worker.

How is employment status assessed? Whilst the contractual documentation that may exist between the parties may assist with the analysis, all too often the reality is not reflected in the paperwork. The Courts will look at the actual reality of the situation to determine what category an individual falls into. Key factors will include the expectations and obligations between the parties, the level of control exerted over the individual, whether the individual can appoint a substitute to do the work in their place, how integrated he/she is in the organisation, the pay reward structure, whether the individual can work for others (including competitors), the nature and length of the relationship and where the financial risk lies.

Determining employment status is often a complex and difficult exercise to undertake. Recent headlines involving Uber and CitySprint show just how difficult an exercise it can be.

So what happened in the recent Uber and CitySprint cases? In the Uber case, Uber argued that it was simply a technology company which allowed self-employed individuals to use their app to put them in touch with potential passengers. However, the Employment Tribunal felt differently and said that the reality was that Uber was a taxi service and that the individuals were workers, contracting with Uber directly to drive the passengers. In the CitySprint case, the Employment Tribunal found that cycle couriers, which CitySprint argued were self-employed, were in fact workers too. The individuals had very little autonomy to determine how they carried out the services, they were effectively directed by a controller over a radio or mobile phone and were required to be tracked by the company’s tracking system. They also had to wear a company uniform and commit to the times they indicated that they would be available to work. Each case will turn on its own particular facts but businesses would do well to remember that if they are labelling someone as self-employed, then their practices need to reflect this too if they want to avoid potential challenge.

Katee is a senior solicitor in Goodman Derrick’s employment team advising on all aspects of contentious and non-contentious employment law, from recruitment to the end of employment relationship. She has acted for clients in the hospitality and leisure sector for many years. Katee has been recognised as an “Associate to Watch” by Chambers & Partners Guide to the Legal Profession and as a “Super Lawyer” by The Telegraph. Goodman Derrick is a leading commercial law firm in the City of London.

Katee Dias , Senior Solicitor, Goodman Derrick LLP 020 7404 0606 - kdias@gdlaw.co.uk 62

Issue 42 March 2017

Making Tax Digital What is ‘Making Tax Digital’? In 2015, HMRC issued a paper, ‘Making Tax Digital’, which proposes that by 2020 they will have moved to a fully digital tax system. This is not just about software, it signals the end of the traditional tax return. By 2018 businesses, the self-employed and landlords will need to use software or apps to keep business records and to provide financial information to HMRC on a quarterly basis. Digital accounts will give small businesses greater certainty and control over their tax position. Those who pay more than one type of tax (corporation tax, VAT, PAYE) will be able to take a single view of their total liabilities across all taxes. There will also be the option to pay tax as you go to help manage your cashflow.

Will it apply to everyone? •The gross turnover or property income threshold of £10,000 is currently being discussed and it is likely that only the smallest unincorporated businesses may be exempt. It will not apply to employees or pensioners unless they have additional income of £10,000 through property or through self-employment •Deferring may be possible by one year for gross turnover or income of over £10,000 but below a threshold to be determined. •A very small minority who genuinely cannot use digital tools will not have to comply. More details on this are promised.

How do I convert my business to digital? Digital record keeping will normally mean using a ‘cloud’ or an online accounting package which records income and expenditure as near to real time as possible. McPhersons will be supporting their clients with this transition with software such as Quickbooks Online, live bank feeds and apps such as Receipt Bank as well as assisting with the transition to cloud accounting. For some clients this will be a huge change. There will be no more handing over a bag of receipts at the end of the year! Even the use of spreadsheets to record transactions will be superseded by cloud accounting. For those who do their own accounts and tax returns,

QuickBite got in contact with digital experts, McPhersons Chartered Accountants to learn more about digital tax and the impact this could have on you and your business

the more involved system could result in them paying more tax than they need to.

What will it cost my business to convert?

What third party information will be included in my digital tax account?

The cost to businesses of introducing digital accounting as well as the continuing costs of maintaining digital records and submitting quarterly updates are concerning.

HMRC already has access to third party information and this will be used more effectively and in real time – i.e. not just looking back historically but looking at live data. For example, collating information from employers, pension providers, banks and building societies. Going forward it may also include income from dividends, peer to peer lending and property and savings income. How will making tax digital work? HMRC is currently building its own system alongside software providers like Quickbooks, Xero and Sage. Businesses will need to ensure the software they choose is compatible with HMRC. McPhersons already offer their clients access to licensed software with all these packages with Quickbooks being the preferred choice for many of their clients. Accountants are going to have a key role in helping their clients make the transition and McPhersons have already gone through the move from desktop to cloud with many of their clients.

How can McPhersons help me convert from desktop to the cloud? McPhersons are cloud accounting specialists and are trained in a variety of cloud accounting software. If you are not yet on the cloud, they will advise the best solution for your business.

What are the benefits of digital accounting? There are ways to get the most out of on-line/ digital accounting and these include: •Utilising ‘bank feeds’ which can automate much of the bookkeeping work – automatically posting entries to avoid you keying them in. •Expense tracking – taking photos of your expenses and sending these direct to your accounts software which then posts it. •Automated invoicing. •Digital payslips for payroll. •Always having up to date information to enable business and tax planning.

Free software has been promised by HMRC but seems yet to materialise. However, McPhersons can offer a fixed fee and an affordable monthly payment solution that fits your business model whether you are a sole trader, partnership or limited company. This would cover all the work that is required. There is a view that reporting online could lead to mistakes and fines. HMRC is attempting to reassure people that they can report online with confidence and are also being more lenient when mistakes are made. The consultation proposes a graduated model with each non-deliberate failure to submit information on time attracting penalty points. Only once the points reach a set level would a penalty be charged. They are also willing to share more information with software developers about the triggers of tax investigations. Developers can then adapt their software to warn taxpayers to make amendments before final submission of information. Tax is a complex issue and most businesses will retain their accountant to ensure they are not paying more tax than they have to.

How will I pay my tax going forward? You will be able to view your current tax position at any time and can choose whether to pay in a single payment or pay as you go. Voluntary Pay As You Go will apply to those unincorporated businesses, sole traders and landlords, in respect of their Income Tax/ National Insurance Contributions/Capital Gain Tax, from 1 April 2018, to VAT from April 2019 and to incorporated businesses, in respect of their corporation tax affairs, from 2020. Contact McPhersons on 01424 730000 or info@mcphersons.co.uk and we will get you fully prepared for the important changes ahead.

Need more help?

This feature aims to give some informal hints and tips. Our tax department and McPhersons Financial Solutions are offering businesses free advice so get in touch now to arrange your meeting. Simply email Peter Watters - Director at McPhersons Chartered Accountants p.watters@mcphersons.co.uk or call our Head Office on 01424 730000 for a free consultation at McPhersons’ London, Bexhill or Hastings offices.

Issue 42 March 2017

Property

Waste ManagementOur property pages highlight

businesses for sale, nationwide!

POPULAR RESTAURANT/BAR IN PRIME CITY CENTRE TRADING POSITION URBAN BURGER, QUEEN STREET, EXETER, DEVON Stonesmith are delighted to be marketing a fantastic opportunity to purchase the leasehold of Urban Burger – a popular independent restaurant/bar in a prime location. The property comprises of the four lower floors of a six-storey end of terrace, Grade 2 Listed, character property which was converted to a restaurant in the late 1980s. It underwent a complete refurbishment in 2005 to an extremely high standard throughout. The premises are situated in a prime trading location in the heart of Exeter city centre, fronting Queen Street, close to the High Street and main shopping areas, and opposite Central Station. The immediate area is a busy mixed use location close to Exeter College and various high density residential developments and is therefore well placed to benefit from the considerable commercial advantages of this much sought after trading position. The business benefits greatly from both students and workers at Exeter University during term times. The sale of Urban Burger provides an excellent opportunity to purchase a thriving and well regarded high turnover city centre restaurant and bar, with exceptional profits, the like of which is seldom available in the open market. There is potential for incoming operators to develop their own trading style, in a manner to suit their own personal requirements and take advantage of the sought after location and the high specification fit-out that the premises have enjoyed. The business benefits from its own website www.urbanburger.co.uk which provides further background on the business. For sale on a leasehold basis, Stonesmith are looking for offers off a guide price of £220,000. Details are available from the website www.stonesmith.co.uk and viewings arranged by calling 01392 201262

SANDWICH BAR FOR SALE THORNTON CLEVELEYS LANCASHIRE

Price: £29,950+sav Leasehold Annual Turnover IRO £72,500 and located in the heart of the popular seaside town of Cleveleys, Lancashire. The business is ideally located just off the main high street amongst other complementary businesses and bordering residential areas. There is a separate fully fitted kitchen with an impressive inventory and the business has been awarded a 5* food hygiene rating. The business offers a fantastic menu of quality home cooked meals, including hot and cold sandwiches, wraps, paninis, toasties and jacket potatoes plus warm and cold drinks, cakes and a variety of crisps and salads. The business also takes delivery orders and offers a meal deal option which is proving very successful. This is a great opportunity for a passionate owner-operator to run this already thriving business, with scope to further increase the sales through extending the trading hours and increasing the local delivery service. For further information please contact Sovereign Business Transfer on 0161 486 1958 or visit our website www.sovereignbt.co.uk

VILLAGE PUBLIC HOUSE IN TOURIST LOCATION The Kings Arms is a family run business located in Silsden between Keighley and Skipton and has an excellent reputation for a warm and welcoming atmosphere as well as a selection of quality cask and keg beers and lagers. After over 11 years in the same ownership the current occupants wish to spend some personal time and pursue other interests. The business is centrally located and has excellent motorway and rail connections. Well presented and comprising a main bar area, snug, lounge, games room and fully fitted kitchen together with a function room to accommodate 50 persons. There is an outside seating area to the front, enclosed garden area plus a beer garden at the rear together with a large customer car park. On the first floor there is also a 2 bedroom flat ideal for an owner occupier. The Pub has won various awards for its beer from CAMRA including Local Pub of the Season on 3 occasions and Best Pub of the Year twice. The business does not currently serve food, however food was available up to 2016 and can be easily reintroduced. Weekly sales are in the region of £6,000 per week and good profits are shown after rent. Early viewing is most strongly advised. Leasehold Price £85,000 plus stock at valuation. Available through Clifford Lax with AWG Business Transfer. Tel: 0113 2390330 or 01924 368200. www.clifford-lax.co.uk or www.awgbusinesstransfer. co.uk. 64

Issue 42 March 2017

£150k

FREEHOLD PUBLIC HOUSE (CLOSED) Wakefield

Type: Excellent town centre location. Ideal as Real Ale Venue. 4 bedroom flat above included. Price: Freehold £150,000. Details: www.clifford-lax.co.uk

UNDER £45k

PIZZA TAKEAWAY FOR SALE Havant Hampshire Type: Weekly sales of circa £4000 This business has strong weekly sales and is located in a prime high footfall location Price: £44,950+sav Leasehold Details: www.sovereignbt.co.uk

UNDER £100k

DAYTIME LICENSED CAFÉ AND RESTAURANT Somerset Type: Quality licensed café and restaurant. rades, n a daytime only basis, 6 days a week (closed Sundays). Price leasehold reduced to £99,950 Details: www.stonesmith.co.uk

UNDER £750k

£POA

UNDER £35k

HARBOURSIDE RESTAURANT, St Marys, Isles of Scilly

DETACHED CORNISH VILLAGE FREEHOUSE Helston , Cornwall

AMERICAN-THEMED CAFÉ & BISTRO Tiverton, Devon

Type: Lookinginclude a ground floor cafe/ takeaway and kitchen area with a further first floor restaurant and bar area

Type: Bar and snug area, restaurant with commercial kitchen. Four en-suite bedrooms, family letting suite and owner’s apartment

Type: Buddiez USA @ Velvet is a purpose equipped lockup licensed restaurant premises,presented to a high standard

Price: £POA

Price: £749,950.

Details: www.stonesmith.co.uk

Price: Leasehold £7,500 Details: www.stonesmith.co.uk Issue 42 March 2017

Dates for your diary

DIARY DATES ScotHot 15th-16th

March

ScotHot is Scotland’s biggest food, drink, hospitality and tourism trade show. Over the two days, key buyers and decision makers from top hospitality and catering

establishments, network with a wide variety of suppliers from all areas of the hospitality, tourism and catering industries.

The International Food & Drink Event is the UK’s biggest food & drink trade show. Bursting with inspiration, this biennial exhibition provides an unrivalled opportunity to source pioneering and new food & drink for your business.

IFE 2017 is split into 9 sections. The sections are Bakery, Cheese & Dairy, Drinks, Great British & Irish Food, Grocery, Health & Wellbeing, Ingredients, Meat & Seafood and Snacks & Confectionery.

Location SECC, GLASGOW

2017

IFE

19th-22nd

March

Location EXCEL, LONDON

2017

Caffe Culture Show 23rd - 24th

May

Location NEC BIRMINGHAM

From coffee to cleaning, roasters to refrigeration and technology to training, the Caffè Culture Show presents a crosssection of the best companies from across the sector.

targeted audience of potential buyers that the Caffè Culture Show delivers. Expect 200+ exhibitors, 30 masterclasses and workshops, and over 25 hours of presentations.

At no other show can your company and products be placed in front of the

2017

In the next issue Mobile and Outside Catering

We explore the growing trend of mobile and outside catering with a particular focus on street food. We look at what’s involved in setting up, what customers are looking for and what the future holds for the sector.

Coffee Shops and Tearooms In this exciting feature, we focus on what is the attraction of running a coffee shop or team, what businesses need to do to stay current and what equipment/products are available for businesses.

Improving Kitchen Hygiene We look at the critical aspects of kitchen and food hygiene. We’ve invited some great contributors to share their expertise and help our readers abide by the highest possible standards.

Goats Cheese Pearls in Sunflower Oil Infused with Herbs de Provence

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

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