QuickBite Magazine May 2017 by MVHmedia

Pies & Pasties

We look at how operators can capitalise on the growing trend of pies and pasties.

Grab & Go

We investigate how the grab and go market has evolved to facilitate our busy work lives.

Talking Tech Page 63

Workhouse

Our exclusive interview with Greg Costello, founder of Workhouse Coffee. COFFEE

From the farmers of Africa, to your cup, we tell the story of the world’s most popular drink.

May 2017 Print Edition £3.25 - €4.50

PACKAGING

Find out about the latest packaging available to the foodservice sector.

CAFE CULTURE

What to expect at the UK’s dedicated cafe sector show.

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

INTRODUCING from

Y C C H I P I C S K D E N N FI A T O LLE H T

Crunchy COATING

KEY FLAVOUR trendS

q Fried or oven Cooked

whole muscle

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

Issue 37 October 2016

Publishing Director

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

Advertising Sales

Welcome to the May edition of QuickBite magazine. This month, we take a special focus on coffee. Second to oil, coffee is the most traded commodity in the world. Exploring the journey of the coffee bean to the customer’s cup, can help businesses understand the ethical and environmental impact of the industry. Starbucks, Costa and Farm Africa are just some of the big names contributing to this very special feature. Giving you an extra special insight into how to do coffee well, our ‘Business Profile’ features an exclusive interview with Greg Costello, Founder of Workhouse Coffee. Greg’s passion for coffee has taken him on a journey across the world in search of the finest coffee beans.

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

Subscription Sales

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

Production Editor

Liam Higgins Design@mvhmedia.co.uk Lili Sipeki

And for those who are feeling inspired, The Caffé Culture Show is the go-to event for hospitality operators to source the products and services they need to enhance their coffee offer. This year’s show takes place on the 23-24 May at Olympia, London and features exciting new elements including Caffé Connections, a unique conference forum. Next, we look into the world of grab and go. Forecast to reach a value of £21.7bn by 2021, the food to go market offers considerable opportunity for businesses looking to capitalise on our busy society. In our ‘Packaging’ feature we speak to three industry experts to help our readers understand the latest trends, environmental considerations and the future of packaging in the food service industry. Finally, the ‘Pies and Pasties’ feature delves into the past, present and future of Britain’s favourite pastries. We speak to big brand names such as Pukka Pies, Warrens Bakery and West Cornish Pasty Co, to gain the inside scoop on current trends, health concerns and the importance of having vegetarian and gluten free options in your range.

Features & News Assistant

As usual, we’ve crammed this edition full of the latest industry news coverage, along with our regular insightful legal, finance and property articles.

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

lilis@mvhmedia.co.uk

Features & News Writer Daniel Wheeler danielw@mvhmedia.co.uk Office: +44 (0) 333 003 0499 James Whittaker jamesw@mvhmedia.co.uk

Contributors Peter Watters James Daglish

Finance

Until next time,

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

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

Front cover courtesy of Workhouse Coffee

Publisher

MVH Media Ltd.

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

Issue 44 May 2017

Contents

34 News

Business Profile

Services

News Round-up

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

Features

Coffee

From the farmers of Africa, to your cup, we tell the story of the world’s most popular drink.

Caffe Culture

What to expect at the UK’s dedicated cafe sector show.

Pies & Pasties

We look at how operators can capitalise on the growing trend of pies and pasties.

Issue 44 May 2017

Workhouse Coffee

Our exclusive interview with Greg Costello, founder of Workhouse Coffee.

What’s New Special

Packaging

Find out about the latest packaging available to the foodservice sector.

Talking Tech

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

Grab & Go

We investigate how the grab and go market has evolved to facilitate our busy work lives.

Legal

Discover how to stay within the ‘Use Classes Order’ from Nikki Bensor and Julian Hindmarsh.

Property

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

Diary Dates

Dates for your diary

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

Contents 40

63 5 |

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News

Hot Pot opens first UK restaurant in Chinatown Thai hot pot specialists open debut UK restaurant at 17 Wardour Street, Chinatown.

Real estate investment trust, Shaftesbury, has announced Hot Pot will be taking up a new 4.240 sq ft restaurant in London’s thriving Chinatown. With an exisiting portfolio of 140 sites in Thailand, the Wardour site will be Hot Pots first UK restaurant. Commenting on the new opening, Jerry Taechaubol of Hot Pot said: “Hot Pot has traditionally always been a coming together for people of all ages – a cheerful activity that allows family and friends to gather around the pot and take their time to create, celebrate and socialise. We are delighted to bring this way of eating to the UK and introduce an ancient tradition in a modern environment. 6

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Round-Up

Importantly we are proud to be a part of Chinatown London and be surrounded by many unique food choices.” Julie Wilkinson, Head of Group Restaurant Strategy at Shaftesbury added: “Hot Pot is a fantastic addition to Chinatown London, reinforcing its reputation as the leading destination for Pan Asian food in the West End. As we continue to curate a genuine experience of East Asian culture, we are delighted to welcome Hot Pot for their UK debut, where they will undoubtedly be as popular with Londoners as they are throughout Asia.”

Lolly looks to support coffee shops The Point of Sale specialist, Lolly, is on a mission to support the start-up and growing coffee shop sector. The company has launched a series of guides, designed to help those trying to make a real success. Peter Moore, Lolly CEO, comments: “Whether you are taking over a business that already exists, considering a start up from scratch or launching a pop-up, getting things right from the start will make things much easier for you in the future. ”Insights into your business and how it’s performing are critical to your success.

We have created a series of guides to help fledgling businesses - helping them to manage sales and profit and loss, recording orders, managing VAT, and providing stock control. "Our own software supports this by providing powerful real-time reporting, in the cloud, from any device."

UK’s biggest coffee cup recycling scheme

“We are delighted that so many organisations, including the local authority, Network Rail and businesses that are usually in competition with each The #SquareMileChallenge is a new other, are collaborating to tackle this scheme in the City of London which issue. We hope that other parts of the aims to recycle 5 million disposable UK will follow suit and eventually reach coffee cups this year. a point where recycling levels for coffee cups are on a par with those for drinks According to organisers, the UK cans and bottles. bins 7 million coffee cups every day. Just “It would be easy to suggest that 1% of the 2.5 billion paper coffee cups everyone should use reusable cups for our used in the UK each year are recycled. hot drinks, but the reality is that disposable In support of the scheme, more than 100 cups are being used in their millions and retailers and 30 organisations are offering so we have to deliver a solution to this issue. Alongside their participation in the recycling facilities. development of recycling solutions, it’s great to see that many retailers are also Gavin Ellis, Co-founder of Hubbub said:

now providing discounts for customers using reusable cups and are investigating finding long-term solutions to ensure cups can be more widely recycled in the UK.” Commenting on the scheme, Deputy Mayor for Environment and Energy, Shirley Rodrigues, said: “Until now there has been no consistent, reliable way to recycle coffee cups in the heart of London and so the Square Mile Challenge is a big step forward. We’re committed to making London cleaner, reducing waste and boosting recycling. I hope this scheme is a success and will encourage local authorities and businesses to start recycling coffee cups across the capital.”

// NEWS Round-Up //

Future uncertain for Britain’s fish and chip shops Fish and chip shops in the UK are losing visits according to the NPD Group

Market

information company, NPD Group have released new figures indicating that Britain’s fish and chip shops are not experiencing the same growth as other quick-service restaurants. According to the NPD Group, QSR outlets have seen a 9.2% rise in visits since 2009. However, overall visits to fish and chip shops dropped 4.4% during that period. Fish and chip shops are struggling to keep up with the times. Cyril Lavenant, Foodservice Director UK at the NPD Group, explains: “With the exception of two types of quick-service food – fish and chips as well as ‘ethnic’ takeaways such as kebabs – all of the quick service channels

in Britain have managed to grow since the 2008/2009 recession because they have transformed their business. The British foodservice market could be worth more than £57 billion by the end of 2018 and attracting 11.5 billion visits each year. But the nation’s fish and chip operators must adapt to changing trends if they want a slice of that success. When was the last time you saw an exciting meal promotion at your local fish and chip shop that matches the kind of thing you see when you buy a burger or fried chicken? Fish and chip shops need to build on their reputation for quality, bring in the lunchtime traffic, and match the big quick-service competitors with lively meal deals.

“How often can you sit down to eat your fish and chips in a pleasant environment and order a drink or dessert? Here’s another reason why customers are trickling away. Eating out is a crowded marketplace with exciting new approaches to food. But the fish and chips world just doesn’t seem to get it. Millennials are certainly unimpressed and probably see fish and chips as old fashioned. How long can this decline last? Our traditional fish and chip shops are in real danger of one day disappearing from the British high street.”

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News

Round-Up

Tim Hortons® announces UK launch Iconic Canadian café and bake shop brand will open their first UK store in Glasgow.

Tim Hortons®, part of Restaurant Brands International Inc., is one of North America’s largest restaurant chains with over 23,000 restaurants in more than 100 countries. With extensive plans for a nationwide roll out in the UK, Tim Hortons® will be opening its first store on Argyle Street in Glasgow later this spring. “We’ve witnessed Tim Hortons® phenomenal success in Canada, and wanted to replicate this in Great Britain,” says Gurprit Dhaliwal, COO of Tim Hortons® UK and Ireland LTD. “It’s hard to explain just how important Tim Hortons® is to Canadians – it’s not just a restaurant, it’s a way of life and a piece of ‘home’, and we’re positive Great Britain will fall in love the brand.” Elías Díaz Sesé, president, Tim Hortons® Brand, said: “Bringing Tim Hortons® to Great Britain and Glasgow, is something we’re really excited about. Great Britain is a nation of coffee lovers, so we’re confident Tim Hortons® will continue to be a leader in the quick service restaurant sector across the pond.”

Endless ice with the Scotsman ice tower

Hubbard launches compact undercounter icemaker that can produce ice all day long

The

demand for ice is growing across all sectors of the hospitality and catering industries. Trends like self-service “bottomless drinks” in the fast food sector mean that operators need economical and reliable sources of ice in large amounts. Simultaneously, increasing pressures on space mean they need equipment to be as compact as possible. The Scotsman Ice Tower 56 from Hubbard Systems is an undercounter unit measuring 539mm(w) X 664mm(d) X 720mm(h) with a counter top dispenser. 8

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Despite its compact size it’s capable of producing 500kg of nugget ice in a 24 hour period – which means it can dispense a virtually endless supply, on tap.

Ice quality is assured, with standard features such as a microbial UV control lamp to sterilise incoming water and the integrated mineral and algae filtration system.

The ice is produced in the undercounter section of the machine, before being fed upwards through a maintenance-free ice chimney, into a 5kg capacity hopper in the tower head. Capable of dispensing 50g in just three seconds, it can either produce as much ice as is required or a set amount with the timer option. This allows it to dispense ice non-stop, factoring in time to replace cups, enabling it to easily keep up with even the highest demand without running out.

“Nugget ice has been growing in popularity here very quickly,” says Simon Aspin, commercial director of Hubbard Systems. “Putting this level of production into a compact undercounter unit allows more places to take advantage of it than ever before.”

The nugget ice it produces has been the most popular type of ice in the USA for several years, and has been growing in popularity over here as operators come to appreciate its versatility. Made by compressing flake ice, the nuggets have a slow melt rate, making them ideal for cooling drinks. They’re also relatively soft, making them ideal for use in smoothies and other blended drinks. Like all Scotsman products the Ice Tower’s refrigeration system is designed to maximise its lifespan as well as making servicing and maintenance simple. All four side panels are removable for easy access to the internal components, and are made from scotch-brite finish stainless steel. Key components like the auger and freezing cylinder are also made from stainless steel, while the ice breaker is made from a specially hardened alloy, helping to produce ice that is 92% dry.

Ice Tower 56 list price £11,393.00 Hubbard Systems is the UK distributor for the market-leading Scotsman range, which is available via dealers nationwide. For more information on the full range of Scotsman ice machines, and details of local stockists, freephone Hubbard Systems on 0800 616559, call 01473 350045 email sales@hubbardsystems. co.uk or visit www.scotsman-ice.co.uk

News

Round-Up

Possible barista visa to help businesses keep hold of EU staff Home Secretary Amber Rudd is considering introducing a ‘barista visa’ to ensure coffeehouses and bars to hold on to EU staff after Brexit.

Migration

Watch UK chairman Lord Green has proposed that young EU citizens should be allowed to work in the UK’s hospitality industry after Brexit. Lord Green also suggests that their time should be limited to two years and that they should be unable to claim benefits or free housing. Lord Green told The Sun: “We can kill two birds with one stone here. “We can meet the needs of pubs and restaurants and maintain our links with young Europeans by allowing them to come for a strictly limited period of two years to work. It is quite possible that an unlimited supply of cheap labour has been a disincentive to investment in machinery.” A Home Office spokesman added: “Leaving the European Union allows Britain to take control of our immigration system. “We are working across Government to identify and develop options to shape our future system to ensure the best possible outcome for the British people. 10

Issue 44 May 2017

“It is logical to consult on proposals to make sure businesses, services and communities can contribute their views. “However, as we are currently considering the various options as to how EU migration might work once we have left, it would be wrong to set out further positions at this stage.”

Coffee 1-0 Tea Out-of-home coffee outperforms out-ofhome tea according to report

According to a recent report in the Project Café UK Series by Allegra World Coffee Portal, sales in the UK tea out-of-home category are underperforming compared to the wider coffee shop market value. Total sale contribution from out-of-home tea amounted to £308 million in 2016, compared to the coffee shop sector growth of 12% reaching £8.9 billion. It’s not all bad news according to Allegra World Coffee Portal who predict the category will continue similar growth in 2017 by reaching £341 turnover. You can find more about the report by visiting https://www.worldcoffeeportal.com/ LatestReports/Project-Cafe2017-UK

Stratford-upon-Avon Pizza Hut gets makeover Pizza Hut Restaurants has unveiled major refurbishment for Stratford-uponAvon restaurant.

Pizza Hut Restaurants has revealed a £313,572 makeover of its Stratford-upon-Avon store at The Maybird Retail Park. The redesign is part of a multi-million pound nationwide programme by the company which also includes new additions to the menu. The refurbishment will also bring 10 new jobs for the area. Restaurant Manager Toby Adams commented on the news: “The new makeover looks incredible. We’ve created a real fun and welcoming atmosphere with lots of new design elements including a stand out feature wall and funky lighting scheme. There’s also a new outdoor seating area, where guests will be able to enjoy a meal during the summer months. “On top of that, we’ve got a tasty new menu too with lots of treats to try like our chicken wings and chocolate chunk cheesecake.”

“We’ve created a real fun and welcoming atmosphere with lots of new design elements...”

Hut Team Member, Louise Thompson, also added: “I was really excited to unveil the new Hut. We love the makeover – it’s made such a difference to the customer experience with cool new booths that are ideal for families and groups of friends. Plus we have some delicious new menu items. I’d definitely recommend the sweet chilli chicken pizza– it’s delicious.”

News

Round-Up

Brexit: UK catering equipment industry sees some positives amidst the fears CESA’s Business Barometer underlines worries – but provides a powerful tool for the Association’s negotiations with government

Just how concerned the UK catering

equipment industry is about Brexit is highlighted in the latest CESA Business Barometer. However, there are positives, especially in terms of trading, with many companies reporting continuing growth in sales, despite the uncertainties. The Barometer is a quarterly survey of CESA members, aiming to find out the key issues affecting their businesses, their perceptions about the future, and their plans over the next 12 months. The 2016 Q4 survey reveals the impact of the uncertainties caused by Brexit. Many companies are delaying investment in areas such as premises and operating systems. They are reassessing their workforces as they look to reduce costs, and are expecting to have to increase prices as the cost of raw materials continues to rise. They also expect to put a freeze on employee benefits and are holding back on investment. They are also worried about VAT and border restrictions. There are positives to be found, even in the negatives: some are saying that the focus on operating more efficiently is actually a good thing “We’ve had to look hard at where we are spending money, which in turn has actually made us a better organisation,” was one such comment. A key concern is the perceived lack of investment in the Department of 12

Issue 44 May 2017

International Trade – previously UKT&I. “The government seems to be cutting funding at a time when SMEs need support and funding if we are to drive our exports further,” said one respondent. In terms of negotiating Brexit, the top three priorities are predictable: companies want access to the single market, they want free movement of people and they want access to skilled workers. “Rather than becoming clearer, the uncertainties surrounding Brexit seem to be getting ever more complex,” says Glenn Roberts, chair of CESA. However, the Barometer is the type of hard research that gives us a powerful tool to argue the industry’s position with government. Over the coming months we have several meetings lined up with ministers and representatives of various departments. They have sought our input and we’ll be telling them exactly what the catering equipment industry wants.” 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.

Subway partner with Britvic and PepsiCo to exceed NHS health targets Subway has announced that its 12 NHS franchised stores have met and exceeded NHS England targets.

Subway has set out to only serve no sugar and reduced sugar beverages by partnering with Britvic and PepsiCo at its NHS franchised stores. The action was implemented to meet the forthcoming Commissioning for Quality and Innovation targets set out by NHS England. Subway proudly announced that it has in fact exceeded the deadline for voluntary implementation detailed in the 2018/2018 CQUIN targets. Peter Dowding, Country Director for the UK and Ireland said: “This action builds upon the strong ‘healthier-foryou’ and ‘food-on-the-go’ credentials the brand already has in place. It further demonstrates our commitment to providing a better food environment in hospitals to patients, staff and visitors.”

Say hello to VIM2O Soft drinks company, Vimto, have launched their first flavoured water product. from the rest of our range to inject further value into both the No Added Sugar and bottled water categories.”

// NEWS Round-Up //

The Vim2o is a no added sugar, still spring water drink, flavoured with Vimto. Emma Hunt, Head of Marketing for Vimto Soft Drinks, says: “Water is more popular than ever – it’s the best performing soft drink, currently worth over £1bn and growing at +7.6%. One of the drivers for this is flavoured waters – over 12 million households now buy it and the category is growing at twice the rate as the soft drinks market, so it makes sense for us to tap into this trend and bring the distinct fruity Vimto taste to water. “As health remains high on the agenda, the No Added Sugar sector is also seeing major growth, but it’s one we think is currently being under-serviced. Consumers are not receiving the choice they deserve, hence why they are converting from traditional soft drinks to bottled water. Vim2o is perfectly positioned to help retailers tap into this trend and fuel growth in the bottled water category.” Hunt adds: “With Vim2o we’re taking all of the learnings and success we’ve had

News

Round-Up

Aaron McLaughlin wins 2017 Wing Yip Oriental Cookery Young Chef Award 25 year old Aaron McLaughlin has been announced as winner of the coveted title – Wing Yip Oriental Cookery Young Chef of the Year 2017.

To receive a place in the competition, entrants were required to submit a twocourse Oriental menu idea which they then prepared for the judges on the day. Aaron’s winning menu consisted of an Octopus rice roll starter with moille sauce and sesame and seaweed crisp. His award-winning main course was creedy carver duck leg terrine, Asian greens, blood orange gel, duck skin and heart crisps with duck broth. The cook-off was held at University College Birmingham on the 5th April 2017, with the official awards dinner held in the evening. Commenting on the award, Aaron McLaughlin said: 14

Issue 44 May 2017

“I am absolutely delighted, this is really a dream come true. I faced some challenging competition from the other finalists, but having been placed third last year, I was able to take on board feedback from the judges to work on and develop my skills and I returned a winner – what a brilliant end to a fantastic day.” As well as the coveted title, Aaron will also receive a trip to Hong Kong where he will have the opportunity to spend time at Michelin-starred restaurants and explore the region’s famous street food scene.

MasterChef finalist, Larkin Cen, one of the eight elite judges said: “Already in its fifth year, the nationwide competition has firmly established itself on the culinary calendar. “The calibre of chefs, the diversity of the menus as well as each chef’s choice of Oriental ingredients were at an all-time high this year, which made selecting the winner and runners up extremely difficult. “Aaron had really worked hard on flavour in every element of his cooking. The street food dish in particular shone in terms of both the creative presentation and the use of ingredients.”

Runners up, Rhys McCausland and Elyse Baxter from the House of Commons, both received trophies and Wing Yip vouchers.

The other 13 finalists included: - Ted Adams, The Inn at Shipley, Wolverhampton - Krzysztof Borowiak, Yu Alderley Edge Restaurant, Cheshire - Kelly-Ann Brogan, Lyit School of Tourism - Lucy Cartwright, Bournville College - Craig Foulger, Bradford College - Joel Mills, Westminster Kingsway College - Ryan O’Connor, Royal Military Academy Sandhurst - Peter Price, University College Birmingham - Ryan Sharpe, University College Birmingham - Andrew Stevenson, Clare College Cambridge - Tom Wise, Saunton Sands Hotel, North Devon - Joe Ryan Wykes, North Warwichshire & Hinckley College - Jinsun Yoon, Westminster Kingsway College

“The calibre of chefs, the diversity of the menus as well as each chef’s choice of Oriental ingredients were at an all-time high this year...

Issue 44 May 2017

// NEWS Round-Up //

Director Brian Yip added: “Since 2013, the competition has been championing some amazing young chefs from all over the country, with and without backgrounds in Oriental cuisine and the latest cook-off was no exception. “Aaron is thoroughly deserving of the title. His dishes were delivered to an exceptional standard, and his creativity was remarkable.” “We hope he enjoys this once-in-alifetime experience in Hong Kong and that it helps him further develop as a chef.”

News

Round-Up

Quorn receive official vegan trademark on its entire vegan range Quorn has got The Vegan Societies seal of approval on its entire vegan range.

George Gill, Chief Executive at The

Vegan Society, said: “We are delighted to welcome Quorn to join over 800 other companies that register their products with us. “Quorn’s newly-registered vegan products are already being enjoyed by vegans in the UK and abroad, and by clearly labelling them the company makes sure it is widely known that its products are suitable for everyone. “Providing vegan options makes clear commercial sense for businesses, which can open up their market to a fast growing number of vegans worldwide.” Alex Glen, Head of Brand Marketing at Quorn, added: “We are really pleased to have registered our Quorn Vegan products with The Vegan Society. “We have been working very hard over a number of years to develop vegan products that delivered the fantastic taste and texture that Quorn is known for, to vegan consumers, and the Vegan Trademark is the cherry on top. “The products that we have launched so far are performing well, and we are 16

Issue 44 May 2017

continuing to develop new vegan products “The market’s growing – I’ve been that we can launch into market, so watch looking at that market for 18 months now – customers are starting to ask us when this space!” McDonald’s are doing delivery. “We think we’re going to start probably in Quorn products carrying the Vegan June. We’ll start in a small, controlled way.” Trademark include: • Quorn Vegan Nuggets 280g • Quorn Vegan Pieces 280g • Quorn Vegan Fillets 252g • Quorn Vegan Breaded Fillets 200g • Quorn Vegan Hot & Spicy Burgers 264g • Quorn Vegan Fishless Fingers 200g

McDonalds home delivery coming to the UK in June The fast-food giant has announced it is to trial a home delivery service this summer.

McDonald’s will soon be trialing delivery models to compete with market giants such as Deliveroo and Just Eat. UK Chief Executive, Paul Pomroy told Sky News: “What’s obvious to us now is that customers now would like McDonald’s to look at delivery.

A company spokesperson told The Independent: “It is no secret we have been looking into the potential of delivery in recent months. This service is offered in other markets around the world and its growth within the UK, continues to gather pace. Listening to our customers, we know that this is a route they would like us to explore, and I can confirm that we are looking to launch a delivery pilot this summer.”

News

Round-Up

New Taco Bell to open in Poole A new Taco Bell store is due to open on the 10th May 2017 in Poole.

The new Poole store will be Taco Bell’s 15th UK restaurant and will bring 20-25 jobs to the area. The launch will also give the first 100 fans a free Taco Bell t-shirt and for two lucky locals, a year’s supply of Taco Bell.

Fresh From Warrens launches mobile ordering in Derriford Hospital Fresh From Warrens have launched a mobile ordering service in Derriford Hospital, allowing staff, visitors and patients to order food night or day. Available via the Apple App Store and Google Play, the mobile ordering app was developed by technology company, Preoday.

The new app will offer a day and night service. The day service allows consumers to order their lunch, pay and collect from a collection point near their ward. The night service, available between 10pm and 6am, allows customers to order and collect from the Fresh from Warrens outlet on level 6.

pleasure to help a local institution provide a much-needed service to its community and we’re looking forward to developing our work with Warrens Bakery further.”

The Taco Bell restaurant in Poole is due to open on Wednesday 10th May at 141 High Street, Poole at 10am.

“we’ve noticed a real

hunger for quick Mexicaninspired food in the South of England

”

Mark Sullivan, Chairman of Warrens Bakery, commented, “We’ve been selling baked goods to customers in Somerset, Devon and Cornwall for over 150 years and we’re excited to be bringing in a 21st Century angle to our Fresh from Warrens brand in Derriford hospital. Helping staff, visitors and patients get healthy food and drink when it suits them, will help us bring real value to the hospital.”

Andrew White, CEO of Preoday, said, “We’re excited to be introducing mobile ordering to a hospital setting, where convenient access to food can make a real difference to someone’s day. With 50 stores across the South West, it’s a 17 |

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// NEWS Round-Up //

Ellen Gault, Marketing Manager, Taco Bell UK & Europe said, “Since the launch of Taco Bell in Southampton, we’ve noticed a real hunger for quick Mexican-inspired food in the South of England and are really pleased to be opening our second restaurant in Poole. There is such a strong demand for Taco Bell across the UK, so it’s a great feeling to be able to open in new locations like Poole and welcome customers through our doors.”

News

Nibs

De’Longhi Group acquires 40% of Eversys Group

Italian De’Longhi have entered in a deal to acquire 40% of Swiss Eversys Group.

The deal includes a two-way option in which De’Longhi will acquire the remaining 60% within the next two to four years. De’Longhi Group are a leading manufactor of household coffee machines for the home and hope their investment in Eversys will be the first step into the professional espresso coffee market. Fabio De’Longhi, Vice-Chairman and CEO of De’Longhi Group said: “Eversys brings a wealth of technology, a management team with proven experience in the sector and the ambition to become a leading player in the global professional coffee market. This partnership is also driven by the technological, industrial and distribution synergies, which De’Longhi is able to assure.” “For Eversys the partnership with De’Longhi creates a significant potential of synergies, which will contribute to accelerate and secure our ambitious development plans. In addition, it offers the midterm possibility for the founders and current shareholders to resolve their succession strategy” added Martin Strehl, Chairman and Delegate of the Board of Eversys.

KFC is now delivering! KFC has partnered with Just Eat to bring delivery to 30 KFC restaurants across London. KFC is the latest to introduce delivery from their restaurants, after McDonald’s and Greggs recently joined the trend. For a full list of the KFC restaurants offering delivery, please visit Just Eats’ website: https://www.just-eat.co.uk/restaurants/ kfc?city=All 18

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NEWS NIBS

Is your takeaway serving you the right species of fish? A study by the Marine Stewardship Council (MSC) reveals that fish and chip shops without a MSC certificate are five times more likely to serve the wrong species of fish to their customers.

According

to DNA tests conducted by MSC, fish and chip shops without MSC certification are mislabelling fish at a rate of 8%, compared to 1.64% for certified outlets.

be sustainable, responsibly caught and fully traceable.” The tests conducted by MSC, also show that British chip shops are ahead of the global seafood mislabelling rate of 30%.

George Clark, MSC Senior Commercial Manager for the UK explains, “British consumers are more savvy than ever when it comes to food provenance. They want to know exactly what is in their food and where it comes from – especially when they’re choosing fish specifically for its environmental credentials. The DNA results are clear, your Friday night takeaway is far more likely to be the fish you think you’ve bought if it’s MSC labelled. It will also

Professor Chris Elliott, founder of the IGFS, comments, “It’s reassuring that the level of fish mislabelling in the UK is much lower than other reported regions in the world. However, the fact that the MSC certified shops performed so much better is a clear indication of the importance of the programme. Not only does it help assure customers of the sustainability of their fish but also that they are getting what they’ve paid for.”

// NEWS Round-Up //

New breakfast guide from Tetley

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

The new guide offers insight into the

brunch market from industry experts such as Michelin starred Dominic Chapman chef-proprietor at The Beehive, Sue Baic dietitian and member of the BDA, Chris Roberts, Catering & Beverage Manager at Rowhill Grange luxury spa hotel, David Koller café operator and finalist of the Great British Brunch Challenge 2016 and Mike Haslin, Chief Executive of TUCO. Marshall Kingston, Senior Brand Manager - Out of Home, Tetley said: “It’s great to have insight from industry

experts to help create innovative and ontrend dishes that are worth waking up. Consumers are more likely to drink tea with breakfast than any other hot beverage and catering to consumers’ needs in this period is essential for operators looking to capitalise on the growing brunch market. Breakfast is an important part of the day when it comes to hot beverages – if not the most important and Tetley’s guide offers menu ideas that all pair perfectly with a different Tetley blend.”

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Issue 44 May 2017

COFFEE

From the farmers of Africa, to your cup, we tell the story of the world’s most popular drink... Life

is thought to have originated from Africa, and so did coffee. It’s believed that in the tenth century, the nomadic mountain people of Ethiopia recongised coffee’s stimulating effects after eating the berries directly from the tree. Some historians believe that Sudanese tribes soon picked up the customary chewing of coffee beans from the Galla tribe of Ethiopia. With the introduction of Muslim slave trade routes, Sudanese slaves used the coffee’s energy giving properties to help them survive the arduous journey from Kaffa to Harrar and Arabia. Over the next century, coffee was consumed via various methods - from coffee porridge, to coffee wine. Eventually,

the coffee became a hot beverage and by the 13th century, coffee was being used as a powerful prayer aid in the Middle East. With the help of Venetian merchants, coffee made its arrival into Europe, and in 1645, the first coffeehouse opened in Italy. By the 1650s, coffeehouses started to appear in London. Nowadays, you’d be hard-pressed to find somewhere that doesn’t sell coffee. But how can businesses differentiate their coffee and can an ethical approach increase profits?

^ Photograph - Abate, Chaiman of Abdi Gudina cooperative in Ethiopia. 21

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Where

Does the Coffee Come From? The worldâ&#x20AC;&#x2122;s

coffee is grown within 1,000 miles of the Equator and in over 50 countries. After oil, coffee is the second most traded commodity in the world and amounts to half a trillion cups drunk per year. According to the International Coffee Organisation, Brazil exports 2,859,502 US tons of coffee per year. The country

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has remained the biggest global producer of coffee beans for over 150 years. Vietnam, Columbia, Indonesia and Ethiopia are within the top 5 coffee producing countries.

Insight: Coffee Farming in Ethiopia

The Federal Democratic Republic of Ethiopia, located in the Horn of Africa, is the world’s fifth largest producer of coffee. Key Facts Coffee is Ethiopia’s number one export Almost half of the coffee is exported to Europe 95% of Ethiopian coffee is produced by over 2 million smallholder farmers About half of the coffee produced is for domestic consumption About 25% of the population is directly or indirectly involved in the coffee industry Almost 2% of the world’s coffee comes from Ethiopia

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Why

should UK businesses worry about sustainability?

Farm Africa is a leading international development charity that reduces poverty by working with farmers across eastern Africa to grow more, sell more and sell for more. We asked a spokesperson for Farm Africa just how important coffee is to the economy. They told us: “Coffee is a major contributor to many African countries’ economies, most notably Ethiopia, the world's fifth largest producer of coffee (after Brazil, Vietnam, Colombia and Indonesia). As an industry, coffee can be hugely lucrative; it provides employment for nearly 15 million people in Ethiopia and makes up some 28% of the country's yearly exports. Yet all too often farmers are excluded from the value chain, with profits being shared by distributors and middlemen, while farmers sell their coffee beans for a much lower price than they could be fetching. “The most common problem that we encounter in the coffee industry, and the one that Farm Africa’s work seeks to address is coffee farmers being trapped in poverty due to being unable to earn a decent living from the coffee beans they harvest. Farm Africa supports smallholders, and forest users, to form well-functioning coffee cooperatives, that produce and market high-quality coffee. We help them to gain accreditation from certification schemes such as Fair Trade, Rainforest Alliance and others, which help them to access lucrative markets and fair prices for the coffee beans they work so hard to harvest. “Forest coffee farming, that Farm Africa supports, benefits the environment by giving local communities a financial incentive to preserve trees. Farm Africa’s REDD+ project in Ethiopia’s Bale Ecoregion seeks to reduce carbon emissions by promoting forest-friendly businesses

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such as producing forest coffee, honey and mushrooms. The project was launched in 2012, and by 2015 has already prevented enough deforestation to achieve a carbon emission reduction equivalent to 5.532 million tCO2e. This emission reduction has recently been verified and is now for sale on the global carbon credits market. At the current average price these carbon credits would fetch $18 million, but we expect them to attain a higher price due to the additional benefits they have brought in preserving unique species of coffee. The local community will receive 60% of these funds, while the Government of Ethiopia will receive 40%. This represents 6.5% of the annual total of carbon credits traded, so is a huge achievement and will be a hugely significant additional incentive for the local community to continue to engage in forestfriendly businesses including coffee instead of clearing trees.”

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Learn From the Experts.

We asked Katie Goodejohn, Director of Ethical Sourcing at Starbucks Coffee Company, what Starbucks are doing to ensure an ethical approach: “Globally we work with over 300,000 farmers across nearly 30 countries to ensure we source the best coffee. At Starbucks we are committed to sourcing only the highest quality 100% Arabica coffee beans and 99% of our coffee is ethically sourced and accredited by Conservation International under our Coffee and Farmer Equity (C.A.F.E.) Practices programme. C.A.F.E. Practices was launched in 2004 to ensure we create a positive impact for the coffee farming communities we work with. We are really proud to be the largest coffee retailer to reach this 99% ethically sourced coffee milestone. In the UK, we also have partnered with Fairtrade for over 6 years and all of Starbucks Espresso Roast coffee is accredited by Fairtrade.”

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Victoria Moorhouse, Corporate Responsibility Programme Manager at Costa added: “In 2008, we obtained 100% Rainforest Alliance certification for all the coffee Costa supplies worldwide. We needed a robust standard which we could use but also source the volumes of coffee we need. The Rainforest Alliance approach really focuses on conserving biodiversity, natural resources, improving the well being of farmers and their families, and also increasing farm productivity, so it marries up to the social, environmental and economic responsibility that Costa strives for.”

But should businesses care about having an ethical approach? Victoria certainly thinks so. She told us: “You can be ethical and profitable at the same time and if you get that right, it’s really a winning combination. It’s about enabling a long term sustainable coffee supply which is critical to the industry. Being ethical doesn’t mean it’s going to cost you more. It’s about being strategic about what you do and making sure it benefits your business in the long term as well. “Customers do care. There is an expectation on businesses to take an ethical approach. When there are so many brands out there, having a sustainable approach can be a defining factor and give you that edge.” - Victoria Moorhouse, Corporate Responsibility Programme Manager at Costa

^ Photograph - The Costa Foundation aims to improve the life chances of children in coffee growing communities. 27

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How

Popular is Coffee?

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“The ‘café culture’ that exists today has become an integral part of our society,” says Tom Noonan from DaVinci Gourmet. “Coffee is the biggest beverage category out of home, driven by consumers’ increasingly explorative tastes and raised expectations. Across the UK, many consumers want to enjoy coffee without its natural bitterness, especially younger people, and as a result look for a sweeter taste. Introducing the option of flavour combinations to a speciality beverage offer is essential for those operators looking to keep up with the trends.”

^ Photograph - Abera from the Bachano Guma cooperative poses for a photograph.

Martin Armitt from Aimia Foods adds: “According to the Allegra World Coffee Portal’s ‘Project Café 2016 UK’ report, the coffee shop market is estimated to have a total turnover of £7.9 billion – and has resulted in consumers having more improved palattes and knowledge, making them coffee connoisseurs. This huge out of home consumer spend, not only on coffee, but on a whole host of other hot beverages, has led to a rise in a variety of different establishments tapping into this market. “Coffee is without question the most popular hot beverage on the market, but coffee now comes in many different guises. From traditional Americanos and espressos to lattes, cappuccinos and flat whites, as well as the addition of a multitude of different flavoured syrups which can be added to enhance the flavour further still, coffee is now a nationwide obsession.” Justin Stockwell from Caffeine Ltd agrees that coffee is taking over the UK

and adds: “While traditionally the UK has been a nation of tea drinkers, recent years have seen coffee emerge as a real contender to the title of our national drink, with over 70 million cups drunk every day. One of the main reasons for its popularity is, of course, the energy boost the caffeine provides. But aside from that, the complex and satisfying taste of a quality cup cannot be underestimated as a reason. While a cup of tea is usually just a cup of tea, coffee is versatile, and can be used to make a variety of drinks to suit a wider range of tastes.” But can coffee really replace tea? Simon Remmer from Rombouts certainly thinks so. He added: “The rise in café culture has ingrained coffee into our lives and has seen a take over from tea as the UK’s preferred choice of hot beverage. Consumers have become real coffee lovers, and even coffee geeks, demanding to know more about the coffee they are drinking and opting for quality and details on origin and sustainability.” 29

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What

Does the Future hold for Coffee? “As the coffee shop market has grown,

so have consumers’ tastes and preferences. Whilst concerned about taste and variety, value for money is also a top priority when consumers are purchasing coffee” says Martin Armitt, Marketing Controller for Aimia Foods. He continues: “Customers will no longer accept inferior products or limited choices which still come with a high price tag and now expect an outlet’s coffee offering to exceed their expectations when out of the home; considering themselves ‘coffee aficionados’. In order to charge for a premium product to customers, QSR outlets must offer a premium product which reflects the quality expected for a certain price point. “The main trend set to continue is the popularity of milk-based drinks, such as cappuccinos, flat whites and lattes, which now account for 80% of drinks purchased. Expert baristas using a traditional espresso machine will craft the milk into deep and sumptuous drinks. However staff lacking such training, or establishments where this is an additional area of sales rather than a priority, it becomes easy to serve thin, overheated milk. Instead, use an automatic bean to cup machine – which uses good quality granulated skimmed milk – to produce identical quality drinks to a bean to cup machine (which uses fresh milk), with far less operational and cleaning issues (the biggest causes of machine breakdown). “Another emerging trend is the rise in popularity of iced coffee frappés, which are especially popular amongst adults and commonly purchased in the morning, especially during the summer months. The ‘Project Iced 2016 UK’ report from the

Cappuccino Dreams-

a board of directors but straight in to your pocket.

Many

Still interested, well have you thought of owning a coffee shop? With relatively little investment in relation to other businesses you could make that thought a reality, as in today’s high street it is rare not to see at least one independent coffee shop occupying a place among other eateries and large chains. Also with dedication and the right marketing you could develop your business into a bistro or evening cafe bar. Who knows, maybe if you create a unique atmosphere and ambience or perhaps offer alternative drinks like

of us have while getting through the nine to five grind. Thought about starting our own business. Maybe the reason you haven’t taken the plunge at being your own boss is because you have considered risk versus reward. Of course going out on your own is a risk, especially if you have a stable position with various aspects of security and benefits. But there is also the reward aspect. For a start you work your own hours and any profit you make is not going to a shareholder or 30 |

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Allegra World Coffee Portal states that the UK iced beverage market is estimated to be worth £265 million, and accounts for a 3.3% share of the total UK coffee shop market turnover. “The inclusion of coffee based frappés on a beverage menu has the benefit of attracting a premium price, as well as creating theatre for the establishment during their preparation.” Simon Remmer, Sales Director at Rombouts shares the optimism and adds that environmental issues are also a concern. He tells us: “The future of coffee is certainly a bright one, centred on quality and sustainability. As such, we expect to see espresso pods that are biodegradable continue to lead the way in the coffee sector as they can be relied upon for consistently good quality coffee at the push of a button, as well as being sustainable for the environment.” Justin Stockwell, Managing Director of Caffeine Ltd points out another possible direction for coffee: “There's a big move to position coffee as a sports or health drink, as it's a natural source of caffeine. There are lots of caffeine-based energy, health and sports drinks out there - but many have distinctly dodgy ingredients. Coffee has no such baggage and you'll find professional sports people loading up with caffeine before training by drinking espressos. “Other trends include cold brew coffee and nitrous coffee - where coffee is infused with nitrogen - this is big in the USA. More popular in the UK is the fashion for infusing coffee beans in alcoholic drinks, ranging from beer to rum.”

milkshakes or smoothies it could even develop a reputation as a place to have that important meeting or simply a good spot to chill out with friends. At the moment Sovereign have wonderful independent coffee shops for sale in the fashionable suburb of Didsbury, as well as others all across the North West. Sound tempting? If the answer is yes, maybe it’s time to get in touch and turn your cappuccino dreams into a reality. Adam Boyle

BUSINESS Profile Workhouse Coffee

Our exclusive interview with Founder, Greg Costello Tell us about Workhouse Coffee

Workhouse was started by myself & Gwilym Davies. After Gwilym left to go back into London, our friend, Rumi Ueta, was critical in helping us survive. With no capital to speak of and living in a very poor area, passion kept us going.

and visiting other roasters from Switzerland to Australia, the concept of Workhouse Coffee was developed. Our ethos has been one of: what can be done using the ever expanding knowledge base of coffee science to create coffee flavour. Today Workhouse is an incubator for people wanting to get into specialty coffee and learn to build classic style coffee drinks with modern twists and understanding.

Rumi grew up in the back of a traditional coffee house in Japan and I had a fire for what can be done with flavour development We started out selling cups of coffee in coffee. While he was learning roasting and bags of coffee. From there, we have progressed into the food side of the craft at Monmouth

business. We had to develop quick bite style food selection, as coffee is a fast paced experience. People are busy these days and we need to keep the experience flowing.

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How was Workhouse Coffee born?

Gwilym & I, both worked at Monmouth coffee in London. I was involved in roasting and coffee bean bag sales. Gwilym was a manager, not only overseeing the bar staff but also setting up the Borough market stall and store that most people know. Gwilym was also accounts manager for wholesale, so whilst I was focused inward on coffees and supply chain, He was far better connected in the social coffee scene and cafes. A fact that would stand us in good stead in years to come.

What makes your coffee so good?

When you look at the origins of any serious coffee business, the beginnings tend to have ripples through time. Workhouse Coffee started because in principle we knew a lot more could be done with the roasting and flavours in coffee. But knowing something and doing, are two very different things. What makes our coffee so good cannot be boiled down to one thing. It’s a process, from unique coffee sourcing techniques and relationships with farms, to how the coffee is produced and brewed. Service delivery however is at least half of the equation, whilst technology keeps improving and helping coffee professionals to do their job. Competition ratchets ever up and doing a second rate job these days will not do. The consumer choice is super high and you cannot bring any coffee snobbery to the equation and expect to get far.

What else do you serve? Is there a dish or beverage you recommend?

I think if you’re making a special visit on a Saturday from faraway places, definitely try the handmade savoury quiches, which are so full of ingredients. They are more of an open top bake/pie than just a quiche. Our monster sausage rolls are super low fat and lean for the post workout crew. And the cake range is exceptional with the secret being: hand made on small scale and using expensive Belgium cocoa suppliers and avoiding American chocolate processes at all cost.

How do you source your coffee?

Relationships! It’s interesting to think about “how” you source not just “where did you get that from?” We started out with first class contacts in coffee, but if you just keep cupping coffee in the same village, you’re going to be potentially tasting the same thing. The key is to keep working and stay open minded. At the moment, we are talking with someone about an area that is the very origin of coffee’s first plantations in South America’s Brazil. 32

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What’s next for Workhouse Coffee?

(Above) Founder, Greg Costello

The wholesale option has been a challenge for us because when you are pursuing a value driven product, often the price does not work for wholesale customers. Are we struggling for Brazil supply? Of course not, but we will keep an open mind and investigate this heritage site some more.

What we do know, is that customer demand for the coffee grows month on month, year after year and so we are quite confident about being able to support a third store which will open this year…. Watch this space

What is the company’s proudest moment?

When we were on the cover of Fresh Cup magazine, the original coffee magazine in the industry. The praise that they had for what we do when they visited was humbling. Year after year, there is a coffee in the UK barista championships that has been custom roasted by us. Personally it was having a filter coffee with our Katana profile for the 6th generation coffee growers on the farm in Antiqua. Itwas an amazing moment, as it was the first time anyone had actually made coffee on this farm, which is just crazy considering they actually grow some of the world’s finest the beans!

Issue 44 May 2017

SHOW

23-24 MAY 2017 OLYMPIA LONDON

CAFFE CULTURE The CaffÃ¨ Culture Show returns with an exciting new conference feature for 2017. Blending business and coffee for over a decade!

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he Caffè Culture Show is the UK’s only business to business event dedicated to the café sector and takes place on 23-24 May at Olympia, London. It’s the go-to event for hospitality operators to source the products and services they need to enhance their coffee offer. The show features exciting new elements this year, including Caffè Connections, a unique conference forum. Caffè Connections explores the state of the café industry and the rapidly changing landscape, with keynote speakers, panel debates, insight sessions and drop-ins from high-profile figures from the coffee and food to go sectors. Speakers span the industry, from established chains to market disruptors.

Day one (23rd May) is designed for senior executives, buyers and procurement managers from the coffee and foodservice markets, with a focus on Strategy, insight and innovation. Highlights include: Keynote from Pret A Manger board adviser and Cawston Press co-founder Mark Palmer on what’s driving change within the coffee shop market and lessons to be learnt from the casual dining revolution. Caffe Nero’s Paul Ettinger, Kaffeine’s Peter Dore Smith and T2’s Darren Williams on what the chains and independents have to learn from each other and whether they can peacefully co-exist. Simon Stenning from MCA Insight on food to go trends within the coffee shop and wider foodservice market. Kawther Hashem from Action on Sugar and Gareth Barrett from The British Soft Drinks Association debate sugar reduction in the coffee shop sector. 35

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World-leading baristas go head to head with machine manufacturers to debate whether the latest machines can deliver a fully automated coffee that’s as good as barista-made. Panelists include Simon Bracken from Scanomat, Tim Sturk from WSH, Ben Townsend from The Espresso Room and Dale Harris from Has Bean.

Day two’s (24th May) “Theme is the use of insight to drive performance and addresses the needs of independent coffee shops.” Speakers include: Former Coffee Republic franchisee, author and consultant Andrew Bowen on franchising opportunities and alternative methods for raising capital for coffee shop expansion. Matthew Hopkinson from Local Data Company and Michael Fern from Edge on whether there is still room for growth in the coffee shop sector or whether some markets have reached saturation. Hugh Duffie from Sandows on innovation in vending technologies. Gary McCann from Beyond the Bean, Pact Coffee and Eva Pascoe from The Retail Practice on how speciality coffee will continue to differentiate itself from the mainstream market. Jonathan Smith from Poppleston Allen on licensing and opportunities for coffee shops to serve alcoholic beverages.

Event Director Chris Holman said: “The Caffè Culture Show is recognised for its excellent on-site talks programmes and has long been at the forefront of the coffee industry. We’re extending the show’s focus on commercial strategy and growth, and Caffè Connections is an exciting new opportunity to engage more deeply with the latest thinking.” The show’s popular Masterclass programme returns this year, providing insight from leading industry lights.

Also returning to The Caffè Culture Show for 2017 is the Artisan Food Market. Recognising that many Issue 44 May 2017

In the Technology Showcase, leading suppliers and manufacturers preview new products, while the New Business Zone features new-to-market innovations from companies including Chai Guy and Conker Spirit.

We all know that discerning customers will go where the best coffee is. top quality roast adds competitive edge to any coffee operation and the independent coffee roasting scene is growing fast. The Caffè Culture Show is delighted to champion this important industry by hosting the Independent Coffee Roasters Village again this year. Visitors can taste a wide selection of delicious blends on offer while learning all about the roasting process from the most passionate people in the business – artisan, small-batch roasters from across the UK. Independent roasters featured include Exmouth Coffee Company, J. Atkinson & Co, Moonroast Coffee, Regal Coffee and Urban Roast Coffee Company.

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Speakers include best-selling writer and coffee shop consultant John Richardson who will be discussing the eight critical steps to running a profitable coffee shop, and Oatly who will be showcasing dairyfree alternatives.

operators want to support and source from small, local food and drink producers, this vibrant marketplace is a celebration of craft enterprise laid out in a farmers’ market style. From baked goods to soft drinks, healthy snacks to indulgent treats, a host of awardwinning independent and speciality producers will be on hand to share their delicious products and answer questions. Suppliers featured include Ben and Bill’s (Brown Bag Crisps), Chegworth Valley Juices, Fifi’s Paradise, Great British Biscotti Company, Honey Berry, Let Them Eat, Quibbles Fussy About Nibbles, Story Brands, Sweet Carolina, The Free From Bakehouse and Willie’s Cacao.

Caffè di Artisan W

ant to Serve Luxury Coffee in your establishments? Without any investments whatsoever, in expensive, space-gobbling, hard-tomaintain machines; or in baristas? Want to drive valuable traffic to your outlets throughout the day with a range of luxury coffees, that add a new immediate-profit line to your business? Want consistent quality across your chain that doesn’t depend on individual machines and barista skills? Caffè di Artisan, described by connoisseurs as “Strong, Smooth, Velvety” “great mouth feel”, “superb balance” has the Perfect solution for you. With a unique marriage of Food Tech and Artisanal processes, it provides fine, uberluxe coffee in convenient liquid single shot pods –This is absolutely The New Frontier in Coffee: Fine Coffee. Ready in 60 Seconds. Without Machines. Zero Space/ Zero Investment, Zero Maintenance. Zero Hassles. You can now serve a range of coffee drinks- Espresso, Latté, Cappuccino, Americano, Frappé – each ready in less than a minute, with perfect, 38

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consistent taste every single time. This is no instant coffee, but Liquid Luxury available in a range of exotic beans, that adds straight to your bottomline. Caffè di Artisan enables QSR chains to offer absolutely The Best Coffee In The World, easily and effortlessly, completely altering profit dynamics of QSR chains. Now they can go head to head with cafes, with a coffee product that is vastly superior to what any specialty coffee cafe can offer.

Simply Ice Cream launches New Peanut Brittle Flavour

imply Ice Cream, Kent’s premier artisan ice cream producer has teamed up with local award-winning Fudge Kitchen to create a Peanut Brittle flavoured ice cream which will officially launch at Caffé Culture.

The new Peanut Brittle flavour will be joining Simply Ice Cream’s multi-award winning range and will be available from spring 2017 in 120ml and 500ml tubs from cafes, regional farm shops, fine food stores, delicatessens, tea rooms and restaurants across Kent, Sussex, Essex, Surrey and London. It will also be available in massive 2 litre and 4.75 litre for restaurants and other food service outlets catering for lots of peanut brittle lovers! “Kent’s artisan fine food scene has been revolutionised over the last decade, with its profile raised in part by the great work of organisations such as Produced in Kent, Visit Kent and the Taste of Kent Awards. But what we have really noticed is the extraordinary range of new truly fantastic

food businesses that have been popping up all over Kent recently really putting the county at the heart of British fine food. We are delighted to announce the launch of this truly delicious collaborative flavour.” Says Sally Newall, Managing Director of Simply Ice Cream. Simply’s signature indulgently rich ice cream is combined with Fudge Kitchen’s delicious peanut brittle recipe which balances the sweetness of the toffee and saltiness of the peanuts to create a truly moreish combination.

teapigs is a much loved brand; we’ve been voted “best tea brand” for 6 years running by independent retailers teapigs was set up by Nick and trained

tea taster Lou in 2006 and is now the UK’s leading super premium tea company and has a presence in over 35 countries. We offer a wonderful range of 32 real whole leaf teas and herbal infusions that come in our special tea “temples” – a biodegradable mesh bag that gives the leaves room to infuse. We also offer the leading range of super power matcha and a range of functional “feel-good” teas. Our teas come in different formats to suit all business needs: loose tea and tea “temples”, BIG packs for foodservice, smaller packs for retail, individually wrapped envelopes for self-service, and a range of quality teaware. teapigs is a much loved brand; we’ve been voted “best tea brand” for 6 years running by independent retailers and our teas have won over 70 great taste awards – our mums are very proud. 39

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GRAB

& GO

e live in an accelerated society

and our desire for fast food is driven by a desire to save time. The grab and go market has evolved to facilitate our busy work lives but how can operators capitalise on this growing trend? Weâ&#x20AC;&#x2122;ve invited some guest speakers to help our readers explore the world of food to go.

Issue 44 May 2017

// Grab & Go //

WHY

is grab and go food so popular? “The main appeal of these items is that they are so versatile and can be eaten at any time of day... “Food to go is booming in the UK and IGD have forecasted that it will continue to grow reaching a value of £21.7bn by 2021 says Philippa Norton, Marketing Manager at New York Bakery Company. She continues: “A trend for less structured eating behaviours amongst consumers is driving the growth and according to the latest research by MCA, the Food to Go (FTG) market now accounts for over two in every five eating out occasions. “Grab and go items such as sandwiches, toasties, hot and cold wraps and bagels are benefitting from these less structured eating behaviours - driven by time-poor consumers looking for food items that satisfy their hunger, are good value, and can be purchased at any time of the day. “The main appeal of these items is that they are so versatile and can be eaten at any time of day, for example – a bagel can be toasted and topped with bacon,

egg or salmon and eaten before 11am for breakfast/brunch, but if toasted and topped with chicken and avocado or pastrami and emmenthal cheese, it would make a substantial lunch or afternoon pick-me-up.”

“A good grab and go menu allows consumers to use their free time efficiently from quick lunch breaks or eating well during the daily commute. Grab and go offers more flexibility for good takeaway food at speed.

According to Nic Townsend, Marketing Manager at Farm Frites: “Grab and go fits with the busy lives that consumers lead – especially the working demographic who work full days and long hours. A report from Allegra (2016) values the ‘food to go’ market at over £20bn and growing and details a core ‘youthful and working’ demographic; under 50s (66%). “It’s easy to see why this demographic is driving the category; people are busy and are more comfortable with eating on the go than ever before – it goes hand in hand with a life that places much demand on free time and eating is one thing that needs to fit into the daily routine. 41

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“Another big reason for the popularity of grab and go food is the choice that it offers. More outlets offer their food on a takeaway service, pop up concepts are very on trend and even mainstream brands which traditionally offered table service are now doing grab and go menus. YouGov reported that 63% of consumers could cite a favourite brand but would buy another brand instead if it was on offer.” Heather Beattie, Brand Manager at Nisbets Plc agrees that time is of the essence and tells us: “As well as offering a wide range of choices including healthier snack options, operators need to make sure that they can prepare and serve grab and go choices quickly as customers looking for such options often don’t have much time to spare.”

WHAT

are the latest trends?

“For 2016, YouGov reported that the industry had coined its own phrase in ‘al desko’ – meals consumed at the desk – and that food to go was growing quicker than the eating out market. In terms of food types, it’s an obvious statement to make, but items which can be wrapped, carried and eaten on the move are important,” says Nic Townsend. Becci Eplett, UK Marketing Manager at Huhtamaki added: “Grab & Go food is as popular as ever and consumer demand shows no sign of slowing down according to Huhtamaki’s independent consumer research. “According to the research, commissioned into food to go consumption in the UK, almost three quarters of consumers (73%) buy food to go at least once a week. That’s equivalent to over 24 million consumers. It would also appear that despite the popularity of worldwide culinary trends in the ‘eat-in’ marketplace, English cuisine is the most popular ‘grab & go’ – it’s preferred by 70% of consumers buying food to go. The humble sandwich is the most popular option with 45% of food-to-go packaging being served in a paper sandwich box.”

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“Following the boom of Mexican fusion in 2016, wraps in their many forms, both hot and cold, are now more popular than ever and have earned their rightful place alongside sandwiches and Paninis. Stemming from the nation’s love of street food and pop ups, there is also a very distinct call for more adventurous eating experiences. From hot Korean infused short rib tacos, Moroccan Chicken burritos, veggie and vegan options, to Sicilian inspired Arancini or sourdough pizzas to go, caterers should try to incorporate the

latest flavour trends and serve them with confidence, alongside staples like ham and cheese sarnies,” says Fergus Martin, Major Development Chef.

hat about crisps?

Alex Albone, Founder of Piper Crisps

explains their value: “Snacks are an increasingly important part of the ‘grab and go’ sector, both as a stand-alone product and also as an integral part of meal deals. And within this market there is a definite and growing trend towards the consumption of premium snacks, particularly crisps. Consumers are becoming far more discerning, actively seeking great-tasting snacks in preference to mediocre, commonplace fare whenever there’s a choice. For them, it’s not about price; much more important is the value they get from the quality of the food they consume. “This is excellent news for retailers as it gives an opportunity to create a real point of difference by premiumising your offer, helping you stand out from emphasised further through research the competition on the high street while released by the UK’s largest food services driving your customers’ average spend. company, Compass Group UK & Ireland and carried out by Kantar TNS. The study “For ‘grab and go’ snacking, you’ll shows that that the British lunchtime is need to stock a range of flavours to suit continuing to shrink with people now consumers’ changing tastes. Currently, taking an average of 34 minutes out of their we’re seeing Mediterranean herb flavours working day compared to an average of 37 as an increasingly popular choice across minutes for Europe. Europe in both food and drinks. In terms of diet, vegetarian eating is a rapidly growing “With that comes a 29% increase in the trend and of course gluten is an issue for amount people are spending. Since 2012 many so, again, you’ll need to make sure the average worker now spends £3.03 per your snacks cover these needs.” day, with workers only taking 34 minutes to buy and eat products. Food displays Peter Brewin, Marketing Manager at have to be appealing to allow consumers to Victor Manufacturing concurs and adds: quickly grab the products and carry on with “The UK has a strong ‘grab and go’ culture their day.”

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HOW

do you differentiate yourself in the grab and go sector?

“An attractive display is essential to stand out from your competitors,” says Malcolm Harling, Sales and Marketing Director at Williams Refrigeration.

Becci Eplett, UK Marketing Manager

at Huhtamaki UK adds: “According to the Huhtamaki research, three quarters of consumers (75%) buy food to go which is served in branded packaging, with hot food to go choices most likely to be served in branded disposables (52%). She continues: “Branding offers peace of mind, as customers can be sure that they are buying from their preferred eatery and know what to expect from the quality of the food they order. Premium quality, branded disposables don’t just hold the food being served, but enhance the overall eating on-the-go experience; and disposables which are made from paper are perfect for this as they allow operators to benefit from a better quality print finish. Branded disposables can be used to communicate product information and promotional opportunities, as well as to enhance overall branded presence. Custom-printed products can promote a particular message to customers, as well as keep a brand front-of-mind. Customisation also means that specific messages about ethical sourcing can be conveyed – so if an operator is using ethically sourced

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ingredients and/or disposables which are made using paperboard from sustainably managed forests, then this can be communicated.”

Fergus Martin, Major’s Development Chef concurs by adding: “Customisation is becoming an increasingly important buying factor for customers. Choice speaks. Not only do they know what they want but know exactly how they want to eat it and are prepared to pay a premium to have it their way.” “It is said that customers taste with their eyes before their mouths so it is important to display food attractively. A clean, brightly lit, modern food display unit represents an establishment that cares about its customers and it will encourage sales,” says John Wannan, Sales and Marketing Manager at Moffat Catering Equipment. And what about a continental approach? Jon Turonnet, Food Service Sales Manager at Brioche Pasquier reminds us of an age-

old favourite: “Think about your customers and what they need to suit their busy lifestyles. Individually wrapped French bakery items can be made available at breakfast time with tea or coffee, or as a mid-morning snack. If your customers are picking up a hot beverage then a grab and go option of an individually wrapped Pain au Chocolat is a great breakfast choice, whilst also offering them convenience.” For those who want to add a splash of luxury: “With many establishments considering their sandwich selection more than ever, choosing delicious fillings, and including different breads like brioche or focaccia, all add a much more gourmet feel and much more appeal to the final product,” says Robert Whittle, General Manager at Pidy UK.

// Grab & Go //

ACCOMODATING different dietary requirements

“Historically, this sector has struggled with dietary requirements as the majority of available foods on a takeaway menu were sandwiches and other wheatbased options. However, the market has changed and the industry is more tuned in to dietary requirements than ever before. With careful planning, operators can make simple changes to menus,” says Nic Townsend from Farm Frites.

And remember, you can go back to basics if you get stuck - Craig Dillon, Head of Foodservice at Tilda UK gives us a quick tip: “Rice is one of the foods least likely to cause allergies, making it first choice for those who suffer from gluten intolerance or coeliac disease. By simply using a glutenfree wrap, burritos allow coeliacs to enjoy a substantial meal on the go.”

47 |

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WHAT does the future hold?

rab and go will continue to increase in popularity –

particularly with the growing

trend for street food and pop up restaurants,” says Nic Townsend from Farm Frites. He continues: “Breakfast will continue to boom. Consumers will become more experimental with the start to their day and expect more of a choice on breakfast menus. I think that the interest in world foods, flavour varieties and sauce options will also drive demand for breakfasts which move away from ‘traditional.’ “I think the flexitarianism trend is an interesting one for all servings in the day – the idea that consumers are starting to take more control of their meal choices, mix things up a bit and allow indulgences towards the end of the week. This trend gives operators the chance to flex their creative muscles and upsell on specials at these times.” Becci Eplett, UK Marketing Manager at Huhtamaki UK: “The environment will play an ever increasing role in the sector. With today’s consumers being more environmentally conscious thanks to an improved domestic awareness of recycling and composting, it is as important as ever that operators are seen to be ‘green’ – or have an awareness of the issues surrounding this topic. Huhtamaki research shows that well over half of consumers (68%) want to know about the

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green/environmental credentials of the packaging used to serve Grab & Go food and of these, 82% want to know if the packaging is recyclable. “With this in mind, consider using disposables that are made from materials from sustainably managed sources or which are able to be recycled.” Breakfast is definitely one of the fastest growing areas of the eat-out market and one of the most important times of day to boost sales. Whilst the initial thought of shorter lunch breaks sounds terrible, with 1 in 7 people having to eat out of home, it screams opportunity for caterers. Providing customisable options needn’t be arduous or costly” says Fergus Martin, Major’s Development Chef. Peter Brewin, Marketing Manager at Victor Manufacturing is also feeling positive about the future: “Growth is inevitable for the grab and go sector, with the average worker’s lunch getting shorter and the price per customer going up – which shows that there is room for growth and investment within the sector. New emerging chains will lead the sector’s growth by expanding through the metropolitan areas nationwide, new openings in busy cities with a large amount of workers will increase the need for a grab and go outlets.”

Packaging From new trends to ethical solutions, we explore the world of packaging. Food packaging plays a vital role in preserving food throughout the distribution chain. But more than that, packaging can add value to products and strengthen a businessâ&#x20AC;&#x2122;s brand. It also serves as a form of mobile advertising and can entice customers to pay a visit. Weâ&#x20AC;&#x2122;ve invited some industry experts to help us navigate the choices and considerations of packaging.

Joining us this month: Neil Whittall, Global Category Director for Speciality Coffee at Huhtamaki (UK) Ltd Adrian Pratt, Marketing Manager at F Benders Rob Blunderfield, Marketing Manager at Parsley in Time

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Packaging Talk us through the current popular packaging options in the fast food and QSR sector? Neil: “The primary objectives of all food packaging is to preserve and maintain the quality, taste and condition of the contents in a food-safe manner. Operators within the fast food and QSR sector look for this foremost, but are constantly seeking innovation in packaging design with the objectives of improving functionality for an ‘on the go’ society, hand held with features like tear back have seen good growth but there has been growing demand to innovate by ensuring all the materials are responsibly sourced, reducing cost and materials wherever possible and looking to facilitate responsible disposal without compromising food safety.”

How much environmental damage does packaging cause? Neil: “Packaging for food is vital, the impact of spoiled food is far greater than that of the packaging and so long as the packaging is well designed, responsibly sourced and manufactured (Huhtamaki manufactures much of its food packaging in the UK for the UK market and so the transport and distribution impact of our products for our UK customers is very small indeed), then it should be seen as a net benefit. Of course Huhtamaki also considers the end life of its products and promotes responsible disposal of the used packaging, in doing so we are very active within the industry and groups that are working towards sustainable waste management solutions for food packaging. For example the current work on paper cup recovery and recycling from PCRRG.” Adrian: “In the main manufacturing sources, packaging begins life from forestry sustained resources, and large amount of this is also recyclable, here at Benders we were one of the first to utilise the use of water based inks. Our packaging is PEFC certified supporting the needs of our consumer to utilise recycling opportunities.”

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Adrian: “The growth of insulated hot cups and various print options has grown due to the demand of higher quality coffee.” Rob: “Grab and go foods need appropriate packaging - cost-effective, functional, attractive, yet disposable.”

What are the most ethical/environmentally friendly packaging options? Neil: “There are different suggestions and solutions dependent on the place the packaging is being used. Customers should look for packaging which is sourced using renewable and sustainable sources and they should also have a clear understanding and 'line of sight' of the most appropriate and readily accessible waste management and disposal options for their business and for their customers.” Adrian: “Our manufacturing process is 100% sustainable, all waste paper produced from our production is recycled,

whether it be the industrial waste, or from our canteen. Plus all of our paperboard used to manufacture our paper coffee cups comes from certified managed forestry resources. We are a founding member of the PCRRG group (Paper Cup Recover & Recycle Group) and a founding member of Simply Cups, of which we actively participate in campaigns to allow our consumers to obtain knowledge around the recycling spectrum of paper cups. Look for the PEFC certification on your packaging.”

Rob: “The most ethical solution available on the market is packaging that is completely compostable, such as Parsley in Time’s Vegware range. The range has become very popular as customers look for a truly sustainable solution, that doesn’t compromise on functionality or affordability. “Vegware is the only UK packaging brand with compostability certification for its entire range. The products are certified food safe and are certified compostable, breaking down in under 12 weeks. 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). “Parsley in Time’s Vegware range includes cups, cutlery, takeaway boxes and trays, sandwich and wrap boxes, deli containers, carrier bags and napkins.”

Are there any packaging options that are currently trending? Neil: “There is understandably an increasing interest in products which can be disposed of in an environmentally responsible manner and in the UK at the moment there is clearly a preference for recyclable or compostable products of which, Huhtamaki's portfolio includes both. “In the case of both recyclable products and compostable products, businesses must be careful to consider all aspects of waste disposal. To effectively dispose of used packaging it is vital that they reach a suitable recycling centre or industrial composting facility. “Recycling in the UK of paper and plastics is at an advanced level and the materials composition of waste is relatively well known. Manufacturers and retailers can determine the benefits of materials in the context of recycling. For compostable products for instance, the industrial composting unit which is receiving used packaging must be prepared for the addition of the packaging in to the waste stream and/or they must be collected in such a way as to separate them from other packaging types.” 51 |

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Packaging Adrian: “In line with circular economy recycling targets all recycling issues are currently a priority focus, Benders paper cups is an active participant in PCRRG and simply cups, promoting cradle to grave solutions so ensure that we are 100% sustainable.” Rob: “The latest trend in packaging is solutions that are practical and sustainable.”

Are there any laws in place for packaging? If so, what are they? Adrian: “There are many laws to which we have to adhere in order to protect our consumers, some of which are below: “The EU timber regulations which govern all timber based products on the market “Food contact and food safety regulations “EU Legislation in food contact”

How should companies dispose of used packaging? Adrian: “They should seek to recycle all used packaging at any opportunity, as a founder member of Simply Cups and PCRRG, we are looking to maximise the use of efficient recycling techniques as well as finding a solution to recycling issues in the UK.” Rob: “Compostable packaging means zero waste going to landfill.”

What personalisation is available for packaging? Neil: “The opportunities for personalisation of packaging are extensive. Huhtamaki's high quality print capabilities enable the use of detailed and colourful bespoke design on cups and on food containers and food packaging and a significant proportion of our customers capitalise fully on the opportunities this presents for their brands. Huhtamaki is witnessing an increasing demand for digitally capable and web-linked design and in response to this, has recently launched a product called Adtone which enables a link between thermochromics (heat responsive)

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labelling on cups and the customer's or a third party’s web and digital content.” Adrian: “Benders have been offering custom print as a service since the introduction of paper hot cups, over 30 years ago. Custom print allow the operator to quite literally extend any message they require, right under the nose of their consumer.” Rob: “All Vegware packaging can be branded.”

“The vending cup itself has stepped up to match the premium drinks now offered and as a leading global packaging specialist, Huhtamaki is committed to manufacturing a range of premium quality products to the vending industry. The Company’s extensive range of market-leading products suit both traditional and table-top machines; and include single wall, double wall and compostable paper vending cups, as well as plastic vending cups. “According to research conducted by Huhtamaki, of the 68%* of consumers who want to see ‘green credentials’ on packaging, 82%* want to know if it’s recyclable. As a responsible manufacturer of disposable packaging, Huhtamaki manufacture vending cups in the UK from 100% PEFC certified paperboard. These are fully compliant with the EU Timber Regulation No. 995/2010 and can be collected and recycled by Simply Cups or via other similar schemes where appropriate facilities exist.” Furthermore, with research showing that 83%* of consumers want to support UK manufacture, all Huhtamaki paper cups are manufactured in the UK.” Adrian: “The future for food service packages is exciting and challenging, Consumer trends for eating on the go require food service packaging to keep their products safe, hygienic and easy to consume at all times, whilst ensuring the packaging is sustainably sourced and recycled.”

What does the future hold for packaging? Neil: “Food packaging exists for the fundamental purpose of safely preserving the condition of the product that it contains. As we all become more aware of the scarcity of natural resources, whether that be energy, water or food, all manufacturers will need to work to reduce the environmental impact of their operations and their products through their entire lifecycle. Packaging plays a vital part in that equation. At Huhtamaki we drive innovation in product design in response to these environmental requirements and to meet the needs and requirements of our customers and end

users. Packaging which is manufactured responsibly, that is innovative and functionally efficient and that can be disposed of with minimal environmental impact has a very bright future. “As the UK continues its love affair with coffee shops and caffeine, the demand for hot beverage vending to match the high street offerings continues to grow. Most petrol forecourts and local convenience shops have a hot drink vending machine with offerings of coffee bean to cup lattes and cappuccinos or rich and creamy hot chocolates. 53

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PIES & PASTIES 54

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// Pies & Pasties //

A piece of the pie... A Staple menu item in the British food industry, pies and pasties have seen something of a resurgence in recent years with more and more consumers looking to these products as a good lunch offering. Last

month we had the privilege of visiting and judging at the British Pie Awards in Melton Mowbray, the home of the Pork Pie and it didn’t disappoint. Whether savoury or sweet, there’s something irresistible about breaking through that golden pastry crust and tucking into the succulent filling. The British Pie Awards have become an institution for pastry-connoisseurs country-wide. The annual event saw hundreds of pie-makers gather for a celebration and competition of this British culinary favourite. With all of this growth it is easy to see why the food-to-go sector and QSR

sectors are embracing them. In this article, we take a look at both ends of the spectrum with the growing availability of ‘posh’ pies helping to add value to the pies & pasties market as well as improving the image of these hearty snacks. Further to this, there has been a rise in vegetarian launches, helping to broaden the appeal of these products and helping to change the perception that pies are ‘meat-heavy’. In terms of the future, we see that there are many opportunities for growth in the sector through offering healthy, potentially gluten-free variants, with over half of prepared meal users saying they would eat more pastry-based products if they were healthier.

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The pies and pasties landscape has evolved to facilitate our changing consumer tastes and busy working lives but how can operators capitalise on this growing trend? We’ve invited some guest speakers to help our readers explore the world of pies & pasties. Jon Rose, Commercial Controller, Addo Food Group Sonia Hebrard, Brand Manager, West Cornwall Pasty Co. Jason Jobling, Director & Chief Operating Officer at Warrens Bakery Richard Cooper, Category Controller, Pukka Pies Tristan Hogg, Managing Director, Pieminister Leanne Holcroft, Brand Manager at Holland’s Pies

Why are pies and pasties so popular? Traditional pies have been a part of British culture for hundreds of years, and have a special place in everyone’s hearts.

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“There’s something heart-warming about the good-mood feeling you get when tucking into one. Pies are great, honest comfort food,” says Richard Cooper, Category Controller at Pukka Pies. He continues ‘‘Pies offer variety and convenience for everyone in the family.” With this said, Jason Jobling, Director & Chief Operating Officer at Warrens Bakery commented: ‘‘In the last few years we’ve seen a real transformation in the way pasties are received by the public. “Of course, the quintessential Cornish pasty we all know and love still remains a firm favourite, but we’ve moved with the times to incorporate new flavours and twists to keep people coming back and trying new takes on the classic.” Agreeing with Jason, Sonia Hebrard, Brand Manager at West Cornwall Pasty Co said: ‘‘From Cornish tin miners in days gone by to the modern day, pasties have always been the quintessential convenience food.

“Packed with tasty ingredients they are a great option when looking for a wholesome meal or just a snack, especially when away from home or on the go.” The British public have always loved pies and pasties and in a pub a pie and a pint is widely celebrated as the perfect British pub-grub. In fact, “Pies are in the top 10 most popular foods to eat,” according to Tristan Hogg, Managing Director at Pieminister. He continued: ‘‘A pie and mash or slaw is perfect to have in, to grab and go at lunch or even to enjoy outside in a take-away box in a sunny beer garden in a pub.” Jon Rose Commercial Controller from Addo Food group agreed; ‘‘one of the great things about chilled savoury pastry products is that they are incredibly versatile and fit well with consumers’ changing eating habits. She added: “more people than ever before are looking for convenient but filling foods that can be eaten on the go or at home, fitting seamlessly into their daily routine.”

hat are the latest trends in the pie and pasties sector?

With the UK frozen pie market being worth ‘‘over £160m,’’ according to Leanne Holcroft, Brand Manager at Holland’s Pies, convenience could be seen to be at the forefront of popular trends in the pies & pasties market over the last year. However according to Jon Rose, Commercial Controller at Addo Food group: “one of the biggest trends in the sector is the interesting flavour combinations available for hot pies.” Jon added: “Although classic pies are still hugely popular and core flavours in the pie category continue to stand the test of time, innovation has seen the availability of a wider range of fillings, seasonings and flavours.” The increase in innovation was also highlighted by Richard Cooper, Category Controller at Pukka Pies who commented: ‘‘we are seeing more exotic flavours increase in popularity as tastes broaden across the whole food service sector. New flavour variations are particularly popular with younger audiences.” Agreeing with the above, Jason Jobling, Director & Chief Operating Officer at Warrens Bakery added : ‘‘One of the great things about pasties is that you can take almost any ingredient and make it into a really exciting pasty filling.” Further to this, important to note is the strong performance and rise in vegetarian pie sales. Tristan Hogg, Managing Director, of Pieminister has found that his new ‘Saag Pie-neer ‘– Pieminister’s take on the classic curry and saag paneer recipe has been very successful in the pubs and bars sector. With this said, West Cornwall Pasty Co. have also seen a growing trend with consumers moving towards premiumisation and choosing top tier products. There is a renaissance of vintage flavours and nostalgic meals. West Cornwall Pasty Co are recreating alltime classics with high quality ingredients to tap into this growing trend.

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How do you differentiate yourself in the pies and pasties sector?

Few markets aren't crowded these days, with competition coming not only from local competitors but, thanks to e-commerce, nationally and overseas too. Being the ‘‘oldest Cornish pasty maker in the world’’, making pasties for over 150 years, means that experience is important to Warrens bakery, says Jason Jobling, Director & Chief Operating Officer. He continued: ‘‘Key of course to a traditional Cornish pasty is provenance of great ingredients. We still get our vegetables and onions from a local farm near our main bakery. Finally, all of our pasties are handcrimped. You might not know this, but you can actually tell if your pasty has been crimped by a left-handed or right-handed person by where the crust ends. It’s those personal touches that make us stand out.”

Experience is also a key selling point at the Addo Food Group according to Commercial Controller, Jon Rose, being leaders in the production of chilled savoury pastry products, with over 160 years in the industry. As experts in producing pastry products they also pride themselves on “keeping their finger on the pulse of changing consumer habits.” Whereas Pieminister pride themselves in creating classic pies with a modern twist. Tristan Hogg, Managing Director, Pieminister commented: ‘‘We know our food-savvy audience cares as much about provenance as they do taste and we continue to offer a unique product range including classic pies and gluten free pies, as well as pastry-free alternatives in our restaurants.”

Pieminster continue to push the boundaries in innovation and quality, only using chicken, turkey, chorizo and pork are 100% free range and British. All beef is British Red Tractor Farm Assured and comes from two abattoirs to ensure the highest quality and cut of meat. Quality is a theme emphasised across the industry, for Richard Cooper, Category Controller at Pukka Pies. He said: ‘For us it’s all about quality - good chunky meat, flavoursome, rich gravies and light flaky pastry…it’s the perfect combination.

Where pies are a convenient food, that doesn’t mean that there should be any reduction in quality so we strive to ensure this runs through all of our products.’’ Sonia Hebrard, Brand Manager, West Cornwall Pasty Co added: ‘‘West Cornwall Pasty Co we pride ourselves on the quality and provenance of the products that we sell. She added : “all our pasties are hand crimped and hand seasoned in Cornwall using British and Irish beef as well as locally grown vegetables when possible.”

// Pies & Pasties //

What is the biggest market in terms of age group? Is there anything you do to try and target other age groups?

According to Jon Rose, Commercial Controller at Addo Food Group: ‘‘one of the We try less to target age groups and great things about chilled savoury products more to target tastebuds with innovative new pasty fillings and more accessible is that they can fit with any age group. products to those that might struggle to The versatility and popularity of the find food on the go such as vegans and products means that they are perfect for a vegetarians.’’ variety of eating occasions such as lunch, In contrast, since Pieminister’s first dinner, breakfast and even snacking.” He added: “we create products that can outing to Glastonbury in 2004, the brand appeal to all ages with a fantastic range of has become synonymous with ‘good traditional products and modern variations times with pies’ and as such attracts a younger demographic than many other to help us attract new audiences’’. Sonia Hebrard, Brand Manager at West pie manufacturers, ranging from 18-34 Cornwall Pasty Co agreed: ‘‘Pasties are well year olds. A Pieminister pie is also a big hit with liked by all age groups. Our wide range of flavours and fillings, the students in university cities in the UK with some pasties available in varied such as Oxford. sizes, ensures that there is something for everyone to be enjoyed regardless of age, According to Tristan Hogg, Managing Director at Pieminister, they’ve been time of day or taste preferences.’’ Jason Jobling, Director & Chief Operating making “award-winning pies for over a Officer at Warrens Bakery concurred, decade and the brand is recognised as a ‘‘There really is no age limit on a pasty and mark of quality and great taste.” we welcome people of all ages in our stores. Further to this, the new Micro Pie from Hollands emphasising convenience is sure

to be a ‘firm favourite’ with teenagers and students according to Leanne Holcroft, Brand Manager at Holland’s Pies. According to Richard Cooper, Category Controller at Pukka Pies: “We have two different markets – food service and grocery and while grocery is growing, food service is still our biggest market. 73% of British consumers, primarily in the 18-34 age bracket, eat at fish and chip shops and in food service overall we traditionally see a more male skew, largely down to our wide presence in football stadia.” He finished adding: “within Grocery our key target audience is mums, who traditionally look after the family shop. In order to appeal to these busy mums we have reinvented our Grocery range, including a new recipe and updated packaging to drive brand reappraisal.

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What are the main problems facing the pies and pasties sector?

‘The food industry has as a whole been under scrutiny for issues surrounding nutrition and the pies and pasties sector is no different’ According to Jon Rose, Commercial Controller at Addo Food Group. He continued: ‘‘as a responsible food manufacturer, we always look for ways to reformulate our products where possible, but it’s also important to give people choice for a balanced diet. The majority of customers still purchase pies and pasties either consistently or they’ll dip in and out of the category controlling, their intake. It’s all about everything in moderation.’’ Further to this, health is a continued macro trend for all food manufacturers and at Pieminister, according to Managing Director Tristan Hogg: “we focus on always producing the best tasting pies, without adding extra sugar and salt, as well as looking at ways to introduce healthier alternatives. Our Gluten Free pie range is a good example of this.” Richard Cooper, Category Controller, Pukka Pies commented: ‘‘historically, pies are seen as a more male choice of food, which makes it really important for us to ensure our products do appeal to females as well.’’ He continued: ‘‘as consumers become more health focused we see trends develop which may not immediately be seen as compatible with eating savoury pastry products. For us it’s about reminding people that pies are a delicious treat as part of a balanced diet and paired with vegetables they make for a great family meal. Your favourite pie can certainly be compatible with food health trends - the latest superfood greens can be a delicious accompaniment alongside a pie and potato side. Economically, ‘‘we feel the same pressures as other sectors’’, said Jason Jobling, Director & Chief Operating Officer at Warrens Bakery. 60

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He added: ‘‘the industry global increases in raw materials and the pressure of wage increases means we constantly have to find new ways of maintaining margins without affecting product quality.’’ People are increasingly conscious of their health and what they can do to improve it and might feel pies and pasties are not the best food. Interestingly, Sonia Hebrard, Brand Manager, West Cornwall Pasty Co. said ‘‘our customers see our products as a treat and are happy to indulge as well as recognising the convenience factor

regularly.” She continued: ‘‘our pasties are made to simple recipes using only wholesome natural ingredients. They contain more than 20% less salt than 10 years ago, no artificial colours or flavours so while they are healthier, there is no compromise on flavour.’’ So how does the pies and pasties sector accommodate alternative dietary requirements such as vegetarianisms/ veganism/gluten free etc.?

// Pies & Pasties //

More than just meat... ‘‘The demand for ‘free from’ products is showing no sign of slowing down According

to Jon Rose, Commercial Controller at Addo Food Group. “manufacturers will continue to adapt and expand their offering to meet this need, and capitalise on the trend,’’ In relation to the ‘free-from’ trend in early 2016, Pieminister released a #TryAVegPie social media campaign to promote flexitarian eating and meat-free pies. This was called the Saag Pie-neer –their take on a pea and paneer Indian favourite. The Saag Pie-neer pie soon became an instant hit when launched for British Pie Week in their restaurants and pie pubs and was shortlisted for Champion Pie in the British Pie Awards where it won a Gold Medal. Further to this, Tristan Hogg, Managing Director at Pieminister said: “having identified an increase in demand for free from products (in particular, gluten free) we saw an opportunity to create gluten free pies that offered the same premium quality and exceptional taste as our core pie range.’’

Richard Cooper, Category Controller at Pukka Pies said: “The beauty of pies is that they are so versatile, we have a very popular vegetarian flavour available in fish and chip shops and stadia – with a hearty potato, cheese and onion filling. He continued, saying: “ As a brand we are constantly innovating so we hope to be able to cater for a wider range of dietary requirements in the future.” Sonia Hebrard, Brand Manager, West Cornwall Pasty Co commented: “This is something we feel very passionate about. 20% of our sales are in vegetarian flavours, therefore we regularly update our vegetarian options. She added: “Last year we launched the Everybody Pasty, a hand crimped,*PGI status, gluten and dairy free traditional Cornish pasty, which has gone on to win the Gold award for Food to Go at the Free From Awards in March 2017.” We also listened to feedback from our vegan community and introduced a Thai Green Vegetable Pasty with vegan status, which went on to win an award at both the World Pasty Championships and the British Pie Awards.” 61 |

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WHAT

does the future hold for the pies and pasties sector?

As far as the pie can see…. “The future is bright for pies and pasties. They are part of the classic British offering and always will be,” according to Jon Rose, Controller at Addo Foods.

Commercial

He continued: “Retailers are recognising that pork pies, sausage rolls, pasties and other products can be utilised as part of food on-the-go sections in their stores – an area that we know continues to grow in popularity with consumers”. Leanne Holcroft, Brand Manager at Holland’s Pies commented: “our new micro pie range offers innovation to the pie category, which will increase this market even further in the future.” According to Tristan Hogg, Managing Director at Pieminister: “Our strong base of like- for- like performance (+30%) is a result of the progression of the brand strategy, engaging with young food-savvy consumers in our branded out of home environment to make a strong connection with our products and the brand. He added: “to build on this, we continue to roll out our own restaurants (we currently have five, with the sixth set to open later in May) serving our pies with cocktails and craft beers, along with an increasing number of brand license executions in urban pubs and universities. He finished saying: “these, as well as our smaller pie and mash cafes, festival stalls and a wedding catering service continue to be an effective way to build on our brand equity and awareness in cities across the UK.

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According to Richard Cooper, Category Controller at Pukka Pies he said: “we are growing from strength to strength. As the UK’s number 1 Hot Pie Brand we are looking to grow the category. In the next three years our ambition is to put pies firmly back in the top five meal occasions across the UK, so watch this space.” Jason Jobling, Director & Chief Operating Officer at Warrens Bakery remained tightlipped about what Warrens bakery had planned for the future, saying: “Now that would be telling! We’re very excited about the development of our flavour profiles, and there’s some great opportunities ahead to making pasties more accessible to dietary changes. The way we eat out is changing and we’re making sure that pasties remain at the centre of these conversations.” “We are becoming more and more a nation of contradictions when it comes to the way we eat,” according to Sonia Hebrard, Brand Manager, West Cornwall Pasty Co. She added: “While we are more conscious than ever about healthy eating and making the right choices when choosing our meals, we are also pressured for time and like to indulge. As a convenient, wholesome and tasty option, pasties are expected to be an important part of the way we eat, for years to come.”

TALKING

TECH - NEWS 63 |

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// TALKING TECH //

COFFEE REPUBLIC

ointOne EPoS –

A real game changer for Coffee Republic

Why pointOne EPoS? – The perfect solution for QSR estate management

Coffee Republic with its UK and international growing multi-site group of stores and rapidly expanding franchise Coffee Republic is one of the UK's business, needed a new sophisticated leading coffee chains with a reputation for EPoS solution that could offer much, much providing great tasting coffee and delicious more than just an electronic till. freshly made food, prepared on site every The new solution had to be capable day. of managing its key business processes including; • Managing stock across a multi- site environment • Centralising financial reporting • Providing unified customer loyalty • Offering integrated chip and pin for payment and fast transaction processing, a prerequisite for a busy high street

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coffee chain operation. After extensively researching the marketplace, Coffee Republic selected an award-winning EPoS solution from pointOne that was adopted across its entire business estate.

Results - what the new EpoS delivered:

Consolidate reporting means more manageable promotions and more profit. Coffee Republic can now produce extensive reports that can be used to manage the business more creatively, for example it will report what type of coffee sells best and at what time. As a result, offers or promotions can then be run to maximise these opportunities, or upsell other products.

ast payment processing speeds results in more customers served, more often. According to Coffee Republic’s Mark Roughton, pointOne EPoS is fast and reliable at the point of sale, and with integrated chip & pin this is perfect for a busy coffee outlet. He explains, “A faster transaction results in increased turnover as more customers can be served, more often. Faster payment processing also reduces stress for staff at peak periods such as lunchtime, and customers like it because it reduces wait times at the till.” Mark added, “pointOne’s fast transaction speed processes orders quickly and cuts the queues at our coffee outlets, keeping our franchisees and customers happy”. Centralised multi-site Stock Management – reduces waste and saves money Coffee Republic is now able to use pointOne’s Enterprise Stock Control to centrally manage and control stock across its entire estate. This enables them to add

new products, ingredients and cost of sales in real time and minimise over and under ordering, track profit margins by product and site and reduce the amount of time spent maintaining stock levels by using the order generator facilities and extensive reporting, giving complete peace of mind to its franchisees. Mark added,“pointOne enables us to manage waste across our entire operation, this together with its extensive reporting facilities, lets us closely monitor stock so we can bring offers on board quickly towards the end of the day which improves sales in our outlets whilst minimising waste.

Commenting on one of its flagship stores, the Blue Water site, Mark says ‘it was refurbed back in April and since embracing pointOne this store has experienced a 10% increase in sales, which is pretty impressive”. Mark Roughton concludes: “pointOne has been a real game changer for Coffee Republic. The EPoS is feature rich, affordable and in my opinion they have got it spot on. We would definitely recommend pointOne”.

It gets you more lunch customers every day without the need for more room or staff. "We believe that software is capable of letting you make more of the quieter times of the day so that you can shorten the queues at lunch. We are passionate in our opinion that you, the small and medium sized quick services restaurants, sandwich shops and cafes should have access to quality software that allows them to make the most of their day, every day. Quality software that allows their customers to order sandwiches that they can pick up without queuing." says Jason.

// TALKING TECH //

hat's more, we believe in our ability to deliver this software for you to benefit from.

mmmLUNCH

EEN AS MUSTARD,

TRASK TECHNOLOGY RELISHES THE OPPORTUNITY TO LAUNCH A BRAND NEW PIONEERING CLICK AND COLLECT APP FOR LUNCH ROUNDS AND SANDWICH SHOPS.

click and collect app just launched is set to revolutionise the food to go and quick service restaurant industry and significantly boost industry sales. mmmLUNCH is an app that lets customers browse, order and pay before collecting their food at a prearranged time and dedicated collection point. The app, which can be branded, means “no more customers being turned away by long queues”, according to founder and developer Jason Trask of Trask Tech. The app is designed to make the most of the quieter times of the day. It saves time and money lost on customer orders that are never collected because all orders received through the mmmLUNCH app are paid for when the order is placed. The mmmLUNCH app also comes with a free website and fully customisable marketing pack. The founder, Jason Trask, left a very prominent and important Business Analyst role at a highly successful financial

Issue 44 May 2017

services company in Bristol to develop his own software.

mmmLUNCH is in the business of quality and innovation and is defined by its commitment to you to make the most of the opportunities for sales that each day presents to you, completely risk free." Anyone who takes the time to consider mmmLUNCH can’t help but be very impressed by its many exciting features including fully branded app, cashless ordering, loyalty schemes, menu scheduling & allergen support. It's easy to see why Jason and Victoria are very proud of the full list of features and functionality the mmmLUNCH platform offers. It's obvious that there are some things that don't matter to mmmLUNCH too; upfront costs, unreasonable and confusing charges and complicated set ups to name a few. It's still easy to feel daunted by technology for our industry despite the fact all of us are probably using technology all the time already.

mmmLUNCH have thought of this too and offer everyone a fully personalised on mmmLUNCH is one of a number of boarding process. successful platforms Jason is responsible for. Jason is supported by the recent appointment of Non-Executive Director, Victoria Hatch. A seasoned software consultant of over 18 years working with multiple multinationals before setting up her own app development company 10 years ago. Now, they're no longer working for companies who restrict their tenacious creativity for software development, both Jason and Victoria are relishing the freedom to create a platform that benefits from every bit of their combined 25 years software experience. They both believe software is capable of healing the age-old problems faced by this industry everyday; how to make the most of your day, reduce queuing and serve more customers at lunchtime. mmmLUNCH does just that.

Every customer is personally set up on the platform by either Jason or Victoria. Victoria explains "we realise our software is bold and ambitious – we are aiming to dramatically improve and change what you do with your quieter times of your day so that you can maximise your busiest times. This is not for those that don't want their establishment to be a success. This is not for those that don't want to make the most of their earning potential. We want to work with people who want to make the most of their day, every day". And they don't stop there. Not only are they on hand to make sure you're completely set up on the platform so your customers can order direct from you, mmmLUNCH also lets you choose from an impressive array of marketing merchandise that helps you promote your new ordering app to your customers. For the time being these marketing materials are completely free. To make it even easier, mmmLUNCH don't charge a subscription or any set up costs. Unless you receive an order through the app, they don't make any money. mmmLUNCH only makes money (a very small charge on every order placed) if you do. mmmLUNCH launched on March 1st 2017 and the team are ready to show you how this software can help you get the most of your lunchtime, every lunchtime. Visit www.mmmlunch.menu to sign up for free

am4s world leaders’ in ECR/POS

technology, aim to make the most flexible, cost effective, innovative and reliable EPOS products of all time. The Sam4s team have over 30 years’ experience in the market and now produce the most sophisticated and diverse products to the world-wide market, extensively used in over 60 countries. The very latest in the POS line up from Sam4s are the Titan-S Series terminals which are stylish and perform to meet the needs of the most demanding hospitality environments. Titan-S & V range feature the latest PCT touchscreen technology and have IP rated water resistant front touch panels as well as Intel Celeron Dual or Quad core processors with SSD drives as standard. For further details contact YCR Distribution on 01924 438238 or email sales@ ycr.co.uk

Bio-Bean

ell us about yourself?

bio-bean is a clean technology company started in 2013 by Arthur Kay. We give spent coffee grounds a second life by recycling them into advanced biofuels.

What does bio-bean do? We work with waste management companies to collect spent coffee grounds from everywhere from coffee shops to instant coffee factories and large property groups. These grounds are aggregated and transported to our world-first coffee recycling factory in Cambridgeshire, where we recycle them into advanced biofuels: pellets – for use in industrial biomass boilers – and Coffee Logs, a briquette for use in the home. How was bio-bean born? While studying architecture at UCL, Arthur was tasked with designing a sustainable coffee shop. He realised that coffee shops produced a huge amount of a segregated waste streams: spent coffee grounds. This is what’s left over after coffees are made - what you see being banged out from the barista paddle into the coffee grounds drawer. Given the proliferation of cafes in the UK, Arthur realised there must be an enormous amount of waste throughout the country. He discovered that most of this traditionally goes to landfill releasing methane (a potent greenhouse gas) and so the idea to recycle this highly calorific waste stream was born.

Issue 44 May 2017

ast-forward four years, What daily challenges do and bio-bean is now a 40-strong you face?

team that has industrialised the process of recycling spent coffee grounds into advanced biofuels.

What product are you most proud of and why?

Within months of launching, Coffee Logs became an Amazon bestseller. We’ve had overwhelmingly positive feedback from our customers because not only are they environmentally friendly and highperformance, they’re also competitively priced compared to equivalent fuels. Coffee Logs are available to buy in farm shops, delis around the UK, as well as online via Amazon and Ocado. Visit www. bio-bean.com for more information.

This would have to be opening our world-first coffee recycling factory at Alconbury, Cambridgeshire, which created jobs in the local area and was a crucial time for the business in scaling up operations. The factory has the capacity to recycle one in 10 cups of coffee drunk in the UK. That’s 50,000 tonnes a year!

// TALKING TECH //

Our coffee Logs, which are a carbonneutral briquette for use in the home. Like all of our products, they are made from coffee waste - each Coffee Log contains the grounds from 25 cups of coffee! They’re ideal to burn in stoves, fires and chimineas and are made from dried and compressed spent coffee grounds. We’re really proud of them because they displace conventional fossil fuels and imported woody biomass, so they make great savings on emissions – but are also 20% more calorific than wood meaning they produce a longer and hotter burn.

bio-bean started out as an unproven technology, with an unproven supply chain and unproven demand for products. Over the last three years we’ve proved that there’s a market out there for these biofuels and that businesses and waste management companies are willing and interested in working with us. It makes business sense because it saves money on waste disposal fees, as well as lowering emissions.

What has been your happiest moment at biobean?

What’s next for bio-bean? The UK produces about half a million tonnes of waste coffee grounds every year, so as long as this is still going to landfill there’s a lot of work ahead for bio-bean! We’re extending our collection routes to include a number of other UK cities in the near future, and ahead of the winter season we’re excited to get more and more people using Coffee Logs in their homes as a great sustainable alternative to conventional fuels. Meanwhile we are continuing our R&D into other applications of spent coffee grounds.

hat excites you about the future?

Coffee waste is a global problem, and we aim to eventually provide a global solution, reducing emissions and saving more and more businesses money as we do so. This is a waste stream with an amazing amount of untapped potential, and we aim to unlock all of its applications and increasingly replace products that are harmful to the environment with our sustainable products. 69

Issue 44 May 2017

Falling out of use Nikki Bensoor and Howard Kennedy LLP

Julian

Hindmarsh,

The Use Classes Order and the current planning regime appear to be failing to keep up with changing consumer demand and lifestyles. As a result many retail businesses may fall foul of planning and user restrictions in their leases without even knowing. Howard Kennedy’s Nikki Bensoor and Julian Hindmarsh explains. A breach of planning can be serious and may result in enforcement action from the local council, while a breach of the user clause in a lease may result in claims for forfeiture of the lease. It is therefore vital that operators think carefully about how their business is structured and how they plan to operate going forward to accommodate changing consumer behaviour, whilst also remaining on the right side of planning and landlord and tenant law. User clauses in leases in the restaurant industry often do not reflect the service the restaurant provides or contain the flexibility to enable a change in use to keep pace with the operator’s changing business. For example, Pret a Manger may sell cold food under Use Class A1 (retail) but also have seating and serve hot food, which falls under Use Class A3 (restaurant and café). The rise in popularity of takeaway services such as Deliveroo could be argued as pushing traditional A3 restaurants into A5 hot food takeaway. These takeaway concepts often form a big part of a restauranteurs' businesses, and it could be very difficult if restaurants were forced to stop this 70

Issue 44 May 2017

takeaway offering if they do not have the requisite A5 Use Class. The challenge in classifying the use of a property lies in the fluidity of the planning regime and other varying factors, such as the primary or ancillary use of the premises. No two cases are the same. Councils can also decide to designate streets or neighbourhoods in special policy areas, depending on what they want to see on the high street. If a Council decides it needs more A1 shops, for example, then it is going to be more relaxed on planning for A1 uses (which a coffee shop may fall into). A Council may permit a café such as Starbucks to operate under A1 retail, but come down hard on an occupier for operating outside the lawful use when their business begins to veer into A3 Use and starts to impact on the amenity or character of a neighbourhood, which may result in an enforcement notice. The problem with the use classes system is that it is not transparent or straightforward.

The solutions It can be confusing, so what can businesses do to ensure they are not in breach of the operating use under the planning regime and the user clause in their leases? Firstly, operators should do their homework before taking on new premises, raising relevant enquiries and even getting in touch with the planning authority to see what use class the premises currently benefits from. Further enquiries may be necessary to ensure that not only does the use benefit from planning permission, but that the permission has been lawfully implemented. Where there is no planning permission the use can become established where it has been continuous and uninterrupted for at least 10 years. Prospective occupiers need to know how the premises have been used and how long the current occupier has been in situ. Due diligence on the planning should be carried out as soon as possible, as any issues need to be ironed out before agreeing to sign on the dotted line.

here is nothing to stop the occupier checking the permissions on a Council's website or starting a dialogue with the Council, although before taking this approach it needs to be considered that this may also alert the Council to any potential breaches. As well as ensuring the use of the premises is in compliance with planning, an operator should take time to really understand their business and their future requirements by ensuring that the user clause contained in their lease is a broad one, covering the premises for current use and permitting change of use not to be unreasonably withheld or delayed by the landlord. When applying to change use, the occupier will ordinarily need to make an application to the Council, but the landlord must also give permission so it is important that the user clause is drafted so that it is wide enough. However, it is worth bearing in mind that if the premises benefit from a broadly drafted user clause this may have an impact at rent review because it may allow the premises to be valued as an alternative use which commands a higher value. In the absence of flexibility in a user clause a landlord may charge a premium for changing the user clause so including flexibility at the outset is sensible. While user clauses and use classes can seem confusing, first and foremost operators must remember that the user clause in the lease and the lawful planning use of the premises are separate and may not always be aligned with one another. Operators must ensure that they arenâ&#x20AC;&#x2122;t in breach, and wonâ&#x20AC;&#x2122;t be in breach in the future, of either the lease or the lawful planning use. It is important to check the operating use of the premises in planning terms at an early stage and consider the use clause contained in the lease to check they correlate with one another, and also with the operator's intended use. Whether the business has a lease assigned to it and accepts the terms as they are, or opts for a fresh lease and negotiates from scratch, it is important to ensure the premises can be used in the way the operator desires from the outset and taking planning advice at the beginning, rather than trying to correct any issues later.

an operator should take time to really understand their business and their future requirements...

Issue 44 May 2017

PROPERTY

Our property pages highlight businesses for sale, nationwide!

Outstanding Fish & Chip Shop, West Yorkshire Price: Leasehold offers £35,000

Prices Fisheries is a well established lock up fish and chip shop superbly located in a busy and vibrant part of West Leeds. The business opens very sensible hours, having no night time trade and furthermore this is the definitive 5 day a week business. The current menu is mainly fish and chips and weekly sales are in the region of £1,500 and rising. The business is well fitted, operates with a minimum of staffing and as a consequence there is high profit retention for a hands on working owner. The business has been in the same hands for 6 years and now represents an ideal opportunity for a first time or experienced purchaser to acquire a quality fish and chip shop which has very genuine still further immense potential. This is a high quality business and early viewing is strongly recommended as we anticipate significant interest due to the convivial opening times and the realistic price. Leasehold offers around £35,000 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

High Quality daytime only coffee shop in prime trading location, Coastal Coffee Lounge, 45 Fore St Sidmouth Price: £69,000

In the highly regarded Regency coastal resort of Sidmouth, this well established daytime only coffee shop offers potential for a working couple to develop their own personal style of cuisine and is now being offered for sale on a leasehold by licensed property specialists Stonesmith of Exeter. Coastal Coffee Lounge occupies a lucrative and prominent trading position in the main shopping thoroughfare of Sidmouth, within 100 yards from the seafront and beach. Following a complete purpose refit in 2012, it now offers a Main Café Area with seating for 34 customers, a Customer Servery Area plus a Preparation and Kitchen Area. The coffee shop offers an easy to prepare menu including hot and cold drinks, light lunches, soups, jacket potatoes, snacks, toasties, sandwiches, cakes, together with the ever popular Devon Cream Tea. All produce is sourced locally wherever possible and food is freshly prepared to order. The business enjoys an excellent reputation and is well patronised by locals and visitors alike, together with a seasonal uplift during the summer months. In addition, Sidmouth is particularly renowned for its annual folk week and this provides a huge trading boost to businesses in the town. The business is run by a single working proprietor who through personal choice, trades the business on a daytime only basis.

Issue 44 May 2017

There is undoubted potential for extending the opening hours to provide evening opening, particularly during the busy summer season. In addition, the business does not have a website and the development of this together with more active marketing and promotion would bring added benefits to the business. Offered as a leasehold business, the asking price is £69,000. Full details can be downloaded from the website www. stonesmith.co.uk and viewings arranged by calling 01392 201262

UNDER £500k

Immaculate Guest House

Lincolnshire/Yorkshire Border

Six delightful en-suite rooms, presented to the highest standard. Perfect lifestyle business. Price: £495,000 Details: www.clifford-lax.co.uk £200k

Continental Style Cafe/Restaurant City Centre, Portsmouth

Staff run business offering a easily manageable menu with scope for eve and Sunday opening. Price: OIRO £200,000. Details: www.acgreenwood.co.uk £155k

Licensed Coffee Shop

Coastal Resort of Southsea, Hants

Character, mid-Victorian prop. Occupying a prom. Corner site with forecourt seating for 6. Price: £155,000 Details: www.acgreenwood.co.uk £125k

£200k

Catering business, Specialising in hot and cold food, Buffets & Sandwich Manufacturing South Hampshire

Occupying an accessible location amidst a small business park. Grnd flr of unit extends to approx. 1,309 sq.ft and includes a fully equipped production kitchen with sandwich conveyor, etc. Price: OIRO £200,000 Details: www.acgreenwood.co.uk

16th Century, Bar & Bistro

Affluent Medieval Town, Hampshire

Character Grade II Listed timber

frame bldg, radiates ‘olde worlde’ charm with many exposed beams. Price: £125,000 Details: www.acgreenwood.co.uk

UK largest food to go & QSR magazine

If you have a business to sell or rent and would like details of how you can reach a targeted audience in a cost effective way contact the QuickBite team today Price on application Details: 0333 003 0499 73

Issue 44 May 2017

DATES FOR YOUR DIARY

Caffe Culture Show

Takeaway Innovation Expo

23 - 24 May 2017 Olympia London

ExCeL, London 26 – 27 September 2017

From coffee to cleaning, roasters to refrigeration and technology to training, the Caffè Culture Show presents a cross-section of the best companies from across the industry supply chain. At no other show can your company and products be placed in front of the targeted audience of potential buyers that the Caffè Culture Show delivers. Around 5,000 visitors attend primarily to invest in products and services so don’t miss out on the opportunity to see so many prospective new customers under one roof.

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

Lunch Show 21 – 22 September 2017 ExCeL, London

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

Fish & Seafood -

Waste Management -

The Fish and Seafood landscape is evolving with global environmental pressure and sustainability concerns. We ask the big questions and focus on what is popular, what is trending, what is ethical, and what the future holds for fish and seafood.

In this feature, we explore the issue of commercial waste management. We’ll be inviting a panel of experts to tell us of the dangers and help our readers install the best procedures.

Home Delivery & Online Ordering –

Commercial Cleaning & Fire Prevention -

We’ll be exploring the lucrative market of home delivery and online ordering. We delve into the latest trends, the best technology and even seek some inspiration from the businesses doing it best.

We’re exploring the world of commercial cleaning and fire prevention. The article will focus on maintaining standards, new technology, and why businesses should endeavour to stay on top of their game.

Issue 44 May 2017

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