QuickBite Magazine November 2017 by MVHmedia

SNACK REVIEW 2017 What snacks are consumers buying? Find out in our Snack Review as we introduce you to the snack producers who are helping to shape the sector

BOKI SOCIALISE EAT, DRINK

We go behind the bar with BOKI where coffee and passion combine!

The UK drink

million cups of coffee and

165

Talkin Tech g 3S PO S

million cups of tea per day!

Hot Beverages Pg 22

Hot Beverages

The UK drink 70 million cups of coffee and 165 million cups of tea per day, find out how you can switch up your hot drinks! November 2017 Print Edition £3.25 - €4.50

Accepting Cards

Payments are evolving – fast – are you switched on to the changes or are you at risk of being left behind?

Frozen Foods

60% of consumers now consider frozen as equal to fresh, find out how frozen foods can help your business grow.

Talking TecH

We speak to Aziz Gunes of 3S POS, he tells us how they are continuing to innovate in the competitive world of EPoS.

MESSAGE

A message from QuickBite

Publishing Director

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

Hello and welcome to the November edition of QuickBite! This month we welcome back our annual Snack Review, where we assess the best snacks to hit the market, and speak to some of the most well-known snack manufacturers in this £2.3bn industry. Crisps are currently reigning supreme half a billion bags of crisps are eaten per year - with popcorn a very close second - ready-to-eat popcorn is now worth £108m and growing by 8.7% in value year on year! Free-from options are also shaking up the market place and - as in most sectors of the food service industry - the popularity of healthier options is continuing to turn the snacking industry on its head. Speaking of free-from, next month is also World Vegan Month, the number of vegans in Britain has risen by more than 360% in the past ten years. In fact according to a survey carried out for the Vegan Society around one in every 118 people are choosing to give up meat! It is no surprise then that more and more operators are upping their vegetarian menu options. Turn to page 19 to find out which popular food to go retailer is reaping the benefits of this booming sector. We also investigate the Hot Beverages industry, where consumers are really shaking things up! With coffee and tea battling for the top spot, tea is still continuing to dominate the category, despite falling sales of traditional black tea. With growth expected to reach 17% over the next five years we fill you in on what consumers are purchasing, the latest blends and flavours and what future trends you should keep an eye on. Finally, as Christmas fast approaches Katee Diass gives her advice on coping with the Christmas Peak and recruitment issues associated with it.

Advertising Sales

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

Production Editor

Natalie Florey-Abbotts natalie@mvhmedia.co.uk Lili Sipeki lilis@mvhmedia.co.uk

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

Contributors Katee Diass Peter Watters

Finance

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

Until next time!

If you would like to have your say, we would love to hear from you. Please get in touch via editor@mvhmedia.co.uk or you can tweet us @quickbitemag

Front cover courtesy of BOKI, Emory Ruegg

Publisher

MVH Media Ltd.

Unit 9 Wilkinson Court, Clywedog Road South, Wrexham Industrial Estate, Wrexham LL13 9AE

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Issue 50 November 2017

CONTENTS

 News Round-Up

A look at all the latest industry news from the QSR and Food-to-go market.

 Features 22

Hot Beverages

Snack Review

With millions of hot drinks consumed daily the sector is booming. With the colder months now upon us find out how shaking up your offering can boost your business.

Find out which snacks are making the biggest impact on the industry. We look at new developments in the sector and investigate which snacks your customers are buying.

Frozen Foods Frozen is now equal to fresh, the industry is reveling in new and exciting frozen products. Find out why frozen could be the right choice for you.

 Business Profile 31

BOKI We speak to BOKI, coffee and then some. Read our exclusive interview with Kim Mahony-Hargreaves, co-owner and coffee connoisseur.

 What’s New

Find out which new products are available for the foodservice sector.

 Talking Tech 54

News

Accepting Cards

We round-up the latest in innovation, from Deliveroo’s Dark Kitchens to 7Bone’s new click and collect app.

We speak to industry experts who give us there overview of the latest card and payment innovations.

 Services 70

Legal As Christmas approaches legal expert Katee Diass discusses issues surrounding seasonal workers.

Property Here is your monthly round-up of the latest property for sale.

Dates for your Diary We handpick the events that should be in your calendar.

Issue 50 November 2017

CONTENTS

58 Issue 50 November 2017

NEWS ROUND-UP

Real Soup Co. introduces foodservice favourites into new look grab and go range With the UK food-to-go market now worth some £20bn and consumers leaning towards more meat-free lifestyles, The Real Soup Co. is introducing two of its most popular vegetarian foodservice flavours into 380g Grab-and-Go Range.

The Welsh supplier of fresh soup is unveiling Butternut Squash & Sweet Potato and Indonesian Chickpea and Coconut flavours in the new single serve format. The range also benefits from a beautiful new sleeve design, which uses illustrations of the ingredients and rustic, natural tones. The highly unique sleeve remains cool to the touch even if the contents are at optimum temperature for consumption. The soups need just four minutes in a microwave. David Colwell, Business Development Manager, Real Soup Co says; “These flavours have long been firm favourites with our customers and so it feels like a natural progression, especially in light of an exploding food-to-go market, and a growth in meat-free lifestyles, that they should join our highly popular grab-andgo range.” “While convenience is absolutely key to the popularity of food-to-go, consumer perceptions of quality are what is really driving this market. Our research findings support this, suggesting that 70% of consumers will pay more for a soup that has been freshly made. The proof of the soup really is in the eating.”

Meal-Deals and Breakfast have boosted sales at Greggs Greggs traded well in the third quarter, total sales are up 8.6% for the 13 weeks to 30 September and company-managed shop like-for-like sales are up 5.0%. Sales at breakfast continued to grow, and meal deals remain popular with consumers. Greggs announced a total of 1,830 shops currently trading (comprising 1,636 of their own shops and 194 franchised units). For the year as a whole they still expect to open 140-150 shops and close 40-50, a net increase of around 100. 120 shop refurbishments were completed and they announced that they remain on track to refurbish around 130 shops this year. Looking forward Greggs intend to focus on the launch of their autumn/winter menu which includes a new ‘all day breakfast’ wrap and added Thai Chicken Soup to their popular Balanced Choice range. Work on their supply chain investment plan is progressing well and they plan to focus on redeveloping the Leeds bakery to consolidate manufacturing of small cakes and muffins. 6

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NEWS ROUND-UP

Luxury fast food concept ICHIBUNS opens debut site in Chinatown ICHIBUNS, the brand new Japanese-inspired dining concept promising luxury fast food, has opened its debut site in Chinatown London, one of the West End’s most iconic destinations. The 3,900 sq ft,130 cover restaurant spread across three floors is designed by Noriyoshi Muramatsu of Tokyo’s Studio Glitt. Diners will be immersed in an eclectic Tokyo rockand-roll interior inspired by 50s and 60s Japanese subcultures and the quintessential American diner. Commenting on the news, Julia Wilkinson, Group Restaurant Strategy Executive at Shaftesbury, said: “We are thrilled ICHIBUNS has opened their debut site in Chinatown London, creating a truly unique Wagyu beef experience in an Instagrammer’s heaven.” “The capital already boasts one of the

world’s most exciting gourmet burger scenes, and ICHIBUNS’ innovative and alternative take on a hugely popular food trend, makes them an exciting new addition to Chinatown London’s food operators,

NEW

where the best authentic Chinese and East Asian traditions meet modern dining experiences.” In addition to table service throughout the restaurant, guests can order from a concrete takeaway counter which has been moulded to represent Japanese granite, and on the plant-filled first floor, enjoy views overlooking bustling Chinatown London. On the lower ground floor, a bar area features a wall lined with Japanese pachinko machines and another with Japanese craft beer cans. Benjamin Goldkorn of ICHIBUNS, added: “We are delighted to have opened our first restaurant in such an eclectic and high quality dining and cultural destination. Our focus on Japanese inspired ingredients and prime cuts of delicious beef, meant securing a location popular with food-loving and culturally inquisitive consumers was important to us. We therefore could not have asked for a better site than on Wardour Street, in the beating heart of Chinatown London.”

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NEWS ROUND-UP

Kerrymaid launch brunch guide for operators Demonstrating the versatility of its new Ready to Use Kitchen Sauces range. Kerrymaid has created an in-depth guide for operators looking to expand their brunch menu, bringing together the latest trends to create a range of tasty dishes using two culinary mother sauces. By using Kerrymaid Béchamel and Kerrymaid Hollandaise, operators can make an inspiring menu that works for any time of day, with the minimum of effort.

Developed on the insight that making hollandaise and béchamel sauces from scratch on a daily basis can be complex and time consuming, Kerrymaid’s Kitchen Sauces have been developed with the professional chef in mind and offer a convenient ready-to-use solution. The range also helps reduce waste from splitting and curdling, which can often happen when creating sauces from scratch – providing chefs with peace of mind and consistency across menus.

Wagamama launches vegan and vegetarian menu to meet growing demand

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awarded ‘best curry’ in PETA’s 2017 Food Awards, also features as a highlight this autumn, alongside yasai steamed gyoza and itame rice noodle curry. Emma Woods, Customer Director, says: “When talking to vegan customers, what they want the most is inclusion. That is the same with our vegetarian fans. Our first ever dedicated vegan and vegetarian menu can be the starting point to support a vegan lifestyle choice.”

In response to growing demand, Wagamama executive chef Steve Mangleshot has created a new vegan and vegetarian menu featuring 29 plantbased dishes. The new menu features flavours inspired by different areas of Asia that reflect the soul of Wagamama’s core belief: good change. Currently the U.K. is home to over half a million vegans (up from 150,000 in 2006), equating to more than 1% of the population. The new menu features a newly crafted kare burosu ramen,

Showcasing the functionality of both Béchamel and Hollandaise, the new guide focuses on how operators can make a variety of tasty sauces using readily available ingredients. A handy booklet to keep in the kitchen for inspiration when creating new brunch menus, the guide also includes recipes for sauces and product information, as well as tips on upselling dishes. Kerrymaid’s brunch guide is packed with the inspiration and information operators require to increase footfall and maximise their customers’ casual dining experience.

“From its October launch, we will be listening to our fans to make sure we are constantly adapting and innovating to meet customer desires and a modern lifestyle.”

vitamin-rich vegetables in a curried broth, accompanied by shichimi coated silken tofu, brought to life with a kick of chilli and a fresh coriander garnish. Wagamama’s spicy yasai samla curry,

The perceived health benefits of a vegan diet are thought to be driving the pioneering food trend. Advocates of plant-based eating say vegans typically have lower levels of cholesterol and blood pressure, a lower body mass index, and reduced risk of fatal heart disease.

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Issue 50 November 2017

NEWS ROUND-UP

Street Food has helped fuel growth in the outdoor catering industry UKLPG, the trade association for the liquefied petroleum gas (LPG) industry, has partnered with the Nationwide Caterers Association (NCASS) to launch new guidelines to ensure the safe use of LPG at the thousands of outdoor events taking place across the country, from festivals and markets, to weddings and sports fixtures, as well as the increasing number of permanent street food pitches that are popping up across our towns and cities. The popularity of street food has helped fuel rapid growth in the outdoor catering sector. According to NCASS, the trade association for mobile caterers and street food traders, there are in excess of 13,000 outdoor catering operators in the UK, running around 15,000 outlets, consuming up to 700,000 cylinders of LPG a year, with rapid growth in street catering attributed to seasonal markets, farmers’ markets and festivals. The new Code provides comprehensive guidance on all aspects of using LPG

Issue 50 November 2017

all of the different types of applications, as well as collating in one place all of the legislation and regulations that cover the safe use of LPG. It is designed to be of practical support not just to the operators of catering units, but to local authorities, environmental health officers and health and safety advisors.

for cooking in mobile units, tents, marquees and stalls covering areas such as transportation, storage, set up, ventilation and disposal of cylinders.

“As a clean and green fuel, LPG emissions are significantly less than a diesel generator, and noise levels are negligible too, making it not only good news for the environment but for workers too. But, as a gas, it should be treated with the utmost respect. These guidelines are designed to help all of those involved to fully understand their responsibilities.”

Richard Hakeem, technical director at UKLPG explains: “LPG is the perfect choice of fuel for outside caterers, giving the benefits of gas wherever it is needed. Its portability means it can be used anywhere from a festival field to a beer garden. It is not just used for cooking, but also for heating, power generation and refrigeration, and the codes cover

Bob Fox, chairman at NCASS added: “As our membership grows and outdoor catering becomes increasingly diverse and popular throughout the UK, it is important that the industry puts safety front and centre of all its operations. The new UKLPG Code will prove invaluable in keeping the industry informed of best practice.”

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NEWS ROUND-UP

Britain’s over50s have growing appetite for eating lunch out Latest figures show Britain’s over-50s accounted for 1 billion lunch visits for the year-ending June 2017 and spent an average of £500 million each month on lunch out. New research from global information company The NPD Group suggests Britain’s older consumers could support growth in eat-out lunch business in future years. There were 1 billion lunch visits out-of-home (OOH) by the over-50 age group for YE June 2017, and this demographic spent £6 billion on lunch over the year. Compared to YE June 2008, the visits tally is up 6% while total spend is up some 12%. Consumers over 50 can be expected to contribute to the growth of Britain’s food delivery revolution, and could be a catalyst to the development of new food choices that are better suited to the needs of people as they grow older. Cyril Lavenant, Foodservice Director UK at the NPD Group, said: “The over-50s demographic in Britain will grow in size and become wealthier, more active and more experimental than previous generations. For anybody running a business in Britain’s £54 billion foodservice industry, there’s a distinct ‘over-50s opportunity’. People in late middle age and older will respond well to the innovative approach we see on Britain’s high streets to lunchtime eating. The over-50s represent an excellent target for the foodservice industry and will definitely play

Issue 50 November 2017

a bigger role in the growing popularity of eating lunch out of home.” The wider lunch occasion is already growing faster than the overall eat-out market. The 4.0 billion overall lunch visits (both on premise and off-premise) for YE June 2017 were up 3% on the same period a year earlier. This compares well to the resilient 1% visit growth seen in the total British OOH foodservice market in YE June 2017. But the lunch-to-go segment (food consumed off the premises) is doing even better with 4% growth. NPD says the growing popularity of eating lunch-on-the-go could generate nearly 2.2 billion visits annually to foodservice operators by the end of 2019, an increase of 11% over the nearly 2.0 billion visits recorded for YE June 2017. Lunch-to-go could soon account for 53% of overall lunch visits and 19% of all OOH visits in Britain each year. Cyril Lavenant, Foodservice Director UK at the NPD Group, added: “Modest or zero

wage growth coupled with rising inflation has prompted many consumers to trade down from dinner where we now see declining visits. Lunch meanwhile has strong appeal because it is affordable, and offers high quality and an enormous choice of formats and cuisines whether it is consumed on or off the premises. There’s absolutely no doubt that lunch is an increasingly relevant offer for consumers. Foodservice operators have also made their lunch products more attractive through timesaving technology such as contactless payment and click-and-collect apps.” The click-and-collect market is small but growing quickly, accounting for 56 million quick-service restaurant (QSR) visits for YE June 2017, up 25% on the same period a year earlier. Click-and-collect at lunchtime appeals to consumers because it avoids the extra charge for delivery. The average bill for an OOH lunch in Britain is £3.56 (YE June 2017) but delivery can increase this significantly. Foodservice operators have shown they fully understand the intense competition in Britain’s foodservice industry and are disrupting and innovating to win business. In the lunch market, top retailers and QSR chains, as well as smaller independents, are increasingly responding well to the demand for balanced eating by offering vegetarian and vegan choices, superfoods, organic products, reduced calories and sugar, as well as meat substitutes. They are also meeting consumer expectations for new tastes and experiences by using foods high in protein, antioxidants and Omega 3. Britain’s over-50s are welcoming these new opportunities to enjoy balanced eating during lunch away from home.

NEWS ROUND-UP

CMA provisionally clears Just Eat / Hungryhouse merger The Competition and Markets Authority has provisionally cleared the ordering and delivery companies’ merger with its rival, Hungryhouse. The Competition and Markets Authority has provisionally cleared the ordering and delivery companies’ merger with its rival, Hungryhouse.

has provisionally cleared the company’s acquisition of Hungryhouse.”

fact too small of a rival to greatly impact the wider market and that rivals such as Deliveroo and Uber Eats “generally present a greater competitive challenge to Just Eat than Hungryhouse, and this is likely to grow as they expand”.

“We are pleased that the CMA has provisionally concluded that this transaction does not lessen competition. We look forward to continuing to deploy our technology and expertise to help more independent restaurants develop and grow their businesses, while offering an even better service to consumers.”

In an announcement today Just Eat said: “Just Eat plc welcomes today’s announcement from the CMA that it

“We will continue to work with the CMA ahead of its publication of a final decision, expected in November.”

Back in May the CMA launched a probe into the merger due to concerns that the tie-up (worth up to £240m) could mean that restaurants linked to the service could be forced to accept worse contracts. However the CMA have announced; “We provisionally conclude that the anticipated acquisition by Just Eat of Hungryhouse may not be expected to result in a substantial lessening of competition within any market or markets in the United Kingdom for goods or services.” The CMA noted that Hungryhouse was in

Central Foods launch artisan bread range Frozen food distributor Central Foods has unveiled a new range of breads for foodservice operators. As the appetite for innovative and artisan breads continues to rise, Central Foods have released the KaterBake flavoured wraps and the KaterBake Premium Fine Dining Roll.

Suitable for a wide range of different meal occasions throughout the day, the KaterBake Pumpkin Wrap and the KaterBake Beetroot Wrap each contains one of the recommended five-a-day fruit and vegetable intake. Both are suitable for vegetarians and vegans, are dairy free and high in fibre, and are guaranteed to liven up a sandwich or snack display and add excitement to dining menus. “Our new KaterBake ranges are perfect for many of the latest eating trends and are both stunning in looks and taste,” Says Central Foods MD, Gordon Lauder. “Frozen breads are ideal for caterers, as they really deliver on the flavour and presentation front when as fresh as possible, so it makes sense for caterers to have breads to hand in frozen format. It means they have a constant supply of ‘fresh’ stock to ensure they give their customers great-tasting and attractive food.

Issue 50 November 2017

NEWS ROUND-UP

Business leaders front up to challenges in UK eating and drinking out market The new CGA Peach Business Leaders Confidence Survey has revealed that business leaders are positive about prospects for their business in the next 12 months. This is despite mounting costs and Brexit which have dampened market confidence overall. The report also found that new businesses in particular remain ‘optimistic’ about their own prospects in the out-of-home sector. CGA’s Business Leaders’ Confidence Survey is based on a poll of 160 chief executives, managing directors, chairmen and other senior directors and management in the out of home eating and drinking sectors, ranging from big company bosses to entrepreneurial start-ups. The exclusive poll found that; • • •

66% of respondents were positive about prospects for their own company over the next 12 months. 76% of leaders told the survey that their business’ performance had been in line with, or above, expectations so far in 2017. This is in contrast to their optimism about the general trading environment - which has slipped since the start of this year. Asked about their confidence in the out-of-home market as a whole, only a third (34%) of leaders said they were optimistic about prospects for the next 12 months—down from 43% in May.

Issue 50 November 2017

• •

The survey also highlighted widespread concerns about threats to the market including spiralling input costs and Brexit. More than three quarters of leaders said their business has been affected by increases in food costs (81%), and nearly as many (70%) said they had passed these increased costs on to consumers via menu price rises in the last quarter. High numbers of business leaders said they had been hit by increased business rates (78%), increased staff costs (70%) and the impact of terrorism (45%). Falling confidence also reflected uncertainty about Brexit and its subsequent triple impact on consumer confidence, import costs and availability of European workers. Nearly three quarters (71%) of leaders said the decision to leave the EU had already had a negative impact on

their business, and there was widespread alarm that the most severe consequences of Brexit were still to be felt. CGA vice president Peter Martin said: “Our latest Business Leaders’ Confidence Survey is a fascinating snapshot of a sector that, in general, is determined to ride out the stiff headwinds it faces. Food, property and staff costs are rising, Brexit negotiations are causing havoc with exchange rates, imports and staffing, and consumer confidence remains patchy. “Before the Brexit referendum confidence in the market was sky high. It plummeted straight after the vote, and although confidence in both leaders’ own businesses and to a lesser extent the general market have recovered, they are not back to early 2016 levels. The worrying aspect is the gap between market and company optimism and the effect this uncertainty might have on decision-making, especially around investment and growth,” Martin added. “The good news in our findings is that two thirds of business leaders are upbeat about their own prospects, which is a welcome corrective to the doom and gloom, and a reminder of the intrinsic dynamism and ambition of large parts of Britain’s eating and drinking out industry.”

Issue 50 November 2017

NEWS ROUND-UP

Millennials are key drivers in boosting breakfast and brunch sales A new report has found that millennials are key to market growth in the breakfast and brunch sector. The ‘Future of Breakfast’ report, launched by world leading potato brand Lamb Weston, has found that young adults are driving the trend for breakfast and brunch out-of-home and are the most likely to eat it on a monthly basis. The report reveals that 48% of 18 to 24-yearolds are eating breakfast in cafés, restaurants or pubs once or twice a month or more, and 41% of 25-to 34 year-olds doing the same. Millennials are also eating breakfast/brunch later in the day, particularly at weekends, with 32% eating brunch after 11am on Saturdays and 39% eating out after 11am on Sundays. This group is also driving the rise of ‘Breakfastarians’, who are looking for breakfast or breakfast influenced dishes throughout the day. The ‘Future of Breakfast’ report also outlines breakfast/brunch’s position as a sociable, indulgent event with these occasions being driven by women, with 58% of females saying they like to indulge when eating out for breakfast and the same number also viewing breakfast as a social occasion. Whilst consumers are more health conscious than ever before, when it comes to breakfast/ brunch indulgence is a key driver for 55% of people when selecting breakfast dishes, rising to 66% for 18 to 24-year-olds. The report also highlights the need for hospitality operators to offer hot/cooked dishes on menus, with nearly half (49%) of people saying if they eat breakfast later in the day they are more likely to choose a cooked option. When it comes to menu options the Full English breakfast is the dish most likely to be selected in pubs, restaurants and cafés by those surveyed. The report also found that although more Britons go out for breakfast than ever before, just 12% eat breakfast in a pub every month. This low level of breakfast consumption in pubs is in a market where, according to the new research, 58% of people now say breakfast is the most important meal of the day. The findings also show that 67% of people feel it is important that pubs have breakfast options on the menu. The report also highlights the ‘Third Space’ 18

Issue 50 November 2017

opportunity for pubs around breakfast and brunch, with 34% of UK adults now viewing it as a viable alternative to lunch or dinner for business meetings, which increases to 44% in London. Additional key report findings include: • 2.6 million adults in the UK now eat out of home between 10am and 12pm, up from approximately 1.3 million adults in 1974. • Hotels and cafés are the most popular venues where UK consumers eat breakfast or brunch on a monthly basis, followed by restaurants and then pubs. • London leads the way with the highest number of monthly breakfast/brunch occasions, with 38% of Londoners eating it once a month or more followed by the West Midlands and Northern Ireland. • For pubs, London, East Midlands and North West are the most popular regions for breakfast/brunch; for restaurants

London, the North East and Northern Ireland; for cafés London, Northern Ireland and the West Midlands are the most popular breakfast regions, and for hotels: London, Northern Ireland and West Midlands. • Consumers are looking for different food experiences when eating breakfast out of home, with 55% of women and 46% of men saying they choose a dish that they wouldn’t prepare at home. • The right breakfast/brunch offer helps drive outlet loyalty, with 41% of women saying if they find somewhere they like for breakfast/ brunch they visit regularly. • Breakfast is having an increasing menu influence across all day-parts from breakfast pizzas, burgers and brunch pies to cocktails. Nigel Phillips, Lamb Weston’s Country Sales Manager UK & Ireland, says: “The UK breakfast and brunch market is experiencing a big boom, with 58% of people now seeing it as the most important meal of the day and as a crucial element of a venue’s offer. The times and occasions for breakfast and brunch are also evolving with breakfast no longer viewed as a functional meal to start the day but as a sociable, indulgent occasion.” He adds: “Breakfast is a large and innovative market, presenting a great opportunity for casual dining venues and pubs to diversify their offer and grow. Operators needs to shape up their offers to capitalise on this significant opportunity.”

NEWS ROUND-UP

Pret’s veggie store a success as third opening is on the horizon Premier sandwich and coffee chain Pret A Manger has announced the opening of a third Veggie Pret as customers react well to the concept. In an announcement on Facebook, Pret said “We’re excited to announce that Veggie Pret is growing as we type. Shop number Three is set to open its doors later this year. Pret primarily worked at expanding their vegetarian options within stores by primarily offering veggie fridges, filled with food aimed at their vegetarian customers. Following the positive reception Pret announced the opening of their first Veggie Pret in September 2016. Originally planned as a pop-up, it quickly

became permanent and a second was opened in the first quarter of 2017. Both have gone from strength to strength in the capital.

The Paleo Foods Co. Appoints Andre Hess as Commercial Director Speaking about his new role, Andre Hess, the newly appointed commercial director of The Paleo Foods Co. commented, “The Paleo Foods Co. is a brand which I admired from afar. The brand is disrupting the market with products that contain high quality, simple ingredients that taste truly delicious. I’m excited about helping the company fulfil its potential through its current and future range, and helping this brand to reach more people”. Claire Dinsmore, founder of The Paleo Foods Co, added; “After experiencing phenomenal success launching the UK’s very first grain-free granola range, we wanted to keep innovating and offer

The Veggie Pret’s have been wellreceived by both vegetarians and meat eaters alike as consumers strive to make healthier choices.

Former Bounce Foods commercial director Andre Hess has joined The Paleo Foods Co. In his new role, Andre Hess will oversee all sales operations for the company, as well as helping develop the brand and new products. our customers the very best in health food and drink, using only real ingredients.” “Andre joins at an exciting time as we introduce our new almond milk and seek to develop into a cross-category brand. Andre has some incredible experience behind him which we’re looking forward to leveraging to unlock more opportunities and availability for the brand.” Andre Hess has over 10 years of food and drink experience across sales, operations and marketing. He helped build Bounce Foods into a £10m brand, and starts in his new role at The Paleo Foods Co. immediately. Issue 50 November 2017

NEWS IN BRIEF

 NEWS IN BRIEF Denny’s to open first UK outlet

American pancake franchise Denny’s is rumored to be opening their first ever UK location in Swansea, South Wales. The chain currently operates over 2,100 restaurants across America and eight other

countries. Announcing their arrival in the UK on Twitter, excitement quickly grew as users – who were initially sceptical – expressed their delight at the news. Popular items on the menu include pancakes, burgers and shakes as well

as their ‘grand slam’ breakfasts – a mammoth early morning treat consisting of two pancakes, two fried eggs, as well as two rashers of bacon, hash browns, coffee and juice.

Gregg’s trials new home delivery service with UberEats Launching in Newcastle earlier last month the service is available exclusively on the Greggs app for customers living within a mile of participating shops with just a £2.50 minimum order. The full Greggs range will be available to order which includes their sausage rolls and freshly prepared sandwiches. This first for the company could see a nationwide roll-out if the trial in Newcastle based outlets is successful. Greggs chief executive Roger Whiteside said; “When it comes to food-on-the-go, our

Issue 50 November 2017

customers tell us that convenience is key. We’ve been working hard to take Greggs to where our customers need and want us to be including office parks, industrial estates, and retail parks and travel hubs.” “Online ordering and delivery is something

that we are often asked about and we are excited to confirm that we have launched a trial of this new concept to customers in our home city of Newcastle upon Tyne. This latest innovation will enable customers to enjoy our great tasting, good value food wherever they are, offering them the ultimate convenience.”

NEWS IN BRIEF

Pizza Express and Starbucks among winners of Peta’s 2017 Vegan Food Awards As the number of British vegans has increased by 360% in the last 10 years, the market for meals, snacks, and beverages free of meat, eggs, and dairy products is stronger than ever – and PETA have recognised some of the most exciting new plant-based offerings with its fifth annual Vegan Food Awards. Among some of the winners were coffee giant Starbucks who won in the Best Vegan Sandwich category for their Kale, Jalapeño, and Slaw Wrap. As well as Pizza Express who won Best Vegan Pizza for their Vegan Giardiniera pizza. Interest in vegan living is at an all-time high and according to reports from Google Trends searches for the word ‘vegan’ are now more than twice as prevalent as those for ‘vegetarian’. “The demand for delicious, cruelty-free fare is higher than ever, and forward-thinking businesses are responding with everything from animal-free meatballs to egg-free mayo,” says PETA’s Dawn Carr. “PETA’s Vegan Food Awards honour this year’s most progressive new vegan foods.”

Pizza Hut to trial vegan cheese at select locations Five UK branches of Pizza Hut will trial vegan cheese at their restaurants as consumer demand for meat alternatives ramps up. A spokesperson said; “We can confirm that trials for a vegan cheese pizza are set to start in October. Pop down to our stores in Bluewater, Canterbury, Chatham, Crawley and Thanet to give it a go!” Pizza Hut’s pizza bases are already vegan, meaning that once the trial begins, vegans in the trial areas are now free to enjoy Pizza Hut.

Subway® stores crowned food-to-go operator of the year This week the Subway® brand triumphed over its foodservice competitors to win the IGD Food-To-Go Operator of the Year Award 2017. The award was voted for independently by British grocery shoppers using IGD’s monthly ShopperVista tracker. The Subway® brand came out top of the list for overall satisfaction because of two main drivers; products that are easy to eat onthe-go and having a great choice of food. The achievement follows the announcement of the Subway® brand’s major expansion plans earlier this year, with plans to open 3,000 stores by 2020. The expansion plans are in response to consumer demand for more affordable quality ingredients and healthier choices. Sacha Clark, Marketing Director for the Subway® brand UK and Ireland, collected the award at the event from IGD President and VP & General Manager at Coca-Cola European Partners Leendert Den Hollander. Commenting on the win she said: “It’s an honour to win an award that has been voted for by the people that matter most to us, our customers. It was a lovely surprise and we couldn’t be more thrilled for this recognition.”

Issue 50 November 2017

Hot Beverages

Hot Beverages Tea and coffee are amongst the UKs favourite beverages, on average 70 million cups of coffee are consumed per day in comparison to a huge 165 million cups of tea, according to the UK Tea and Infusions Association. The latest Google Beverage Trends Report indicates that the top trends and flavours to hit the market in the tea and coffee categories are cold brew, infusion, ginger and matcha, with more traditional options falling by the wayside. Last year the volume of sales of black tea fell by about 1.6%, with fruit, green and herbal tea sales rising by 2.8% in volume and 6.8% in value according to Kantar Worldpanel.

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HOT BEVERAGES

Contributors • Oliver Rudman, Application Engineer Specialist,3M • Mark Brigden, Technical Director, Biopac (UK) Ltd • Justin Stockwell, Managing Director, Caffeine Limited • Tom Noonan, Senior Brand Manager for DaVinci Gourmet • Becci Eplett, UK Marketing Manager, Huhtamaki Ltd • Ricky Flax, General Manager, Italian Beverage Company • Barry Kither, AFH Sales and Marketing Director Lavazza UK • Marshall Kingston, Tetley Senior Brand Manager - Out of Home • Andrea Stopher, Shopper Marketing Manager, Twinings’ • Simon Remmer, Sales Director, Rombouts • Daniel Stegmeyer, Marketing Manager, WMF • Louise Cheadle, Co-Founder, teapigs • Daniel Clarke, Managing Director, La Cimbali UK • Jane Pettigrew of The UK Tea Academy

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Despite this interest in alternative blends however, sales of tea has been waning for a while, Richard Caines, Senior Food & Drink Analyst, at Market Research firm Mintel says; “UK retail value sales of tea have been in decline, with growth in sales of green, fruit/herbal and speciality teas not enough to make up for a fall in sales of standard black tea that dominates the market. “Tea brands need to increase the appeal of their products to 16-34-year-olds who have a stronger preference for more indulgent hot drinks.” Millennials have been a major influence in the increasing popularity of the coffee shop and have inspired a change throughout the industry for trend lead indulgent beverages, with experimentation level for these hot drinks significantly higher in this younger consumer group. Anita Winther, Research Analyst at Mintel says; “Although black tea is still drunk by the vast majority of people, competition from other tea types, as well as coffee and soft drinks, has chipped away at its role as Britons’ goto day-to-day drink. “Indulgent flavours could help

Globally 53% of consumers believe hot drinks can offer the same or better health benefits as non-prescription medication

to sidestep younger consumers’ dislike of the bitterness of black tea, while highlighting their sugar-free credentials could allow flavoured teas to foster a role as an alternative to sugary drinks,” adds Anita. Overall Allegra World Coffee Portal expect the coffee industry to undertake a 17% growth in the next five years and as the category grows, they suspect operators will need to step up to the mark with freshly made iced beverages and blended smoothie offerings in order to attract and retain the increasingly health conscious consumer. In fact, Mintel say that globally 53% of consumers believe hot drinks can offer the same or better health benefits as nonprescription medication, unlocking new opportunities for hot drinks that claim to improve health and general wellbeing. Due to an increased focus on the importance of health and wellbeing, consumers and operators need to pay close attention to the ingredients and nutritional contents of their food and drink choices. Tom Noonan, Senior Brand Manager for DaVinci Gourmet says; With consumers becoming more and more health conscious, operators

should make sure their menu caters to a variety of preferences. “Through promoting a tea menu that is full of choice, as well as pushing the hydrating and energising benefits the beverage has to offer, operators will drive tea sales, as well as their profits” adds Tom. A cup of hot tea is still the most popular drink in the UK and the sales opportunity it offers spans across all day parts, with 3.1 billion tea occasions out of home in the UK, according to research from Kantar Worldpanel. The same research says that tea continues to be the second biggest beverage category out of home, with growth in the sector increasing steadily in the last 12 months. Coffee occasions out of home, however, have stagnated, dropping by 10% versus last year, presenting a key opportunity for operators to assess their current hot beverage offering and attract new advocates to the tea category. “Hot drinks dominate in the morning and around breakfast time, with hot drinks equating to 80% of occasions between 6am and 9am.” adds Marshall. “Breakfast and midmorning is without doubt the most important day part for hot beverage consumption, for tea especially. 30.7% of occasions between 6am and 9am involve tea, which has risen over the past year, whereas coffee occasions during the same day part has declined YOY,” Consumers are becoming increasingly time poor and have a tendency to skip breakfast all together. With 26% of adults saying they eat breakfast at their desk, operators should offer healthy options that can be eaten on the go and a balanced breakfast bagel is the ideal solution. “These could offer a variety of sweet and savoury options, including peanut butter, cinnamon, honey and banana for a protein fueled start to the day, or a cream cheese and avocado loaded brekkie bagel, containing good fats and high in nutrients,” adds Marshall Kingston.

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Tea drinkers are also becoming far more adventurous. Twinings’ have found that while their most popular blends - English breakfast and Earl Grey - have become mainstream favourites, recent figures have shown that sales of mainstream black tea are in decline. In contrast, green tea and fruit and herbal blends have experienced the greatest levels of growth over the past few years, as health and wellbeing has become a key driver of consumer choice. Younger consumers in particular are looking for healthier products, which have reduced calories but still deliver on taste. “An increasing number of consumers are also opting for speciality teas in higher quality formats, such as loose leaf tea or loose leaf pyramid tea bags, in pursuit of more variety,” says Andrea Stopher, Shopper Marketing Manager, Twinings’. “The smaller surface area of loose leaf tea retains the leaf’s essential

oils which are released in the form of multiple flavours and aromas into the cup when brewed, delivering a richer depth of flavour. “Fruit infusions are also fast-growing in the market, satisfying functional hydration, taste and caffeine-free needs,” adds Andrea. In fact the herbal and fruit infusions category is worth £66m and makes up 38% of the total Special Tea market. The most successful operators are those already responding to this increased consumer demand by promoting fruit and herbal infusions alongside their regular black tea offering. With all natural ingredients, infusions and green teas are not served with milk and sugar, which is a big draw for health-conscious consumers. Tea is also highly versatile, and this has led to an increase in its rate of consumption, with tea now accounting for just over one-quarter (27%) of all OOH hot beverage servings in Britain.

Tom Noonan, Brand Manager, DaVinci Gourmet says; “As well as tea being a healthy and hydrating beverage, consumers also favour tea for its indulgent factor.

Hot drinks dominate in the morning and around breakfast time, with hot drinks equating to 80% of occasions

“Complex and inventive tastes and essences are becoming ever more apparent. Matcha, acai and hibiscus are all on the rise and through adding interesting flavour combinations to their menus, operators will ensure to entice different consumer taste buds” adds Tom. The teapigs range of 32 teas include traditional black teas such as everyday brew and earl grey strong; punchy herbal teas such as peppermint leaves and chamomile flowers; a range of green, white, oolong and rooibos teas; and a range of functional feel-good teas. teapigs was the first to launch matcha tea in the UK back in 2008, and its popularity and instagrammable nature has seen its popularity grow. Matcha is 100% green tea leaves, ground to a fine powder – essentially

Issue 50 November 2017

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a super concentrated green tea. “Matcha has been drunk in Japan for centuries, but when we launched it in the UK it was relatively unknown,” says Louise Cheadle, teapigs cofounder and tea taster. “It’s now our fastest growing tea and we have tonnes of people writing in to tell us how great they feel from drinking it,” adds Louise. Although the ubiquitous cappuccino, café latte, Americano and everyday tea will always form the basis of the speciality drinks menu, recent research shows that younger consumers in particular are interested in black tea fusions and fruit teas as a healthy alternative to coffee and sugary drinks. Operators who broaden the appeal of their hot beverages offer with a mix of fruit teas are therefore more likely to drive sales, especially amongst the younger demographic. “We launched our new and exclusive Simply Winter Warmers range of

Issue 50 November 2017

tea syrups to help operators take advantage of this increasing demand for fruit and herbal teas which has grown by 2.5% year on year,” explains Ricky Flax, General Manager the Italian Beverage Company (IBC). “These delicious, easy to serve drinks are perfect for chilly days and a great alternative to more traditional black teas that consumers are keen to experience. Requiring no training or skill to prepare, they can be added to the menu at short notice when there’s a sudden cold snap. “Fruit teas are really popular right now, especially amongst the under 45s,” adds Ricky. “Our new Winter Warmers feed the trend for more interesting flavour options as consumers are increasingly keen to try something new.” “Health remains a current key trend and consumers, in particular millennials are creating an increasingly health conscious generation,” adds

Marshall. “Tea is often chosen for its health and thirst quenching benefits and the common myth that caffeinated beverages dehydrate the body is being overturned. “A refreshing ‘cuppa’ in the morning can effectively help hydrate the body and plays an essential role in improving health and well-being” concludes Marshall.

Cafe culture Fruit teas are really popular right now, especially amongst the under 45s,

Coffee is one of the biggest beverage category’s out of home, driven by consumers’ increasingly explorative tastes and raised expectations. Across the UK, many consumers want to enjoy a coffee on the go, without its natural bitterness, especially younger people, and as a result look for a sweeter taste. Capitalising on consumers’ desire to try new flavours is important. Looking beyond traditional and standard beverages and introducing variety to drinks menus is sure to increase beverage

HOT BEVERAGES

sales and enable independent retailers to stand out.

chocolate mint, salted caramel and gingerbread can be added to extend the flavour options across the hot chocolate menu. Finish with fresh, whipped cream and top with IBC real chocolate flakes, sprinkles, strands, Crunchie pieces, marshmallows or cookie crumb. Or let your imagination run wild in true unicorn style and choose from IBC’s extensive range of candy sprinkles and toppings!” adds Ricky.

“With a seemingly endless increase in consumers’ explorative tastes, ensuring that operators are meeting the needs of the ever-growing speciality beverage industry is vital. Food to go operators that tap into the latest beverage and flavour trends will thrive by delivering a diverse and varied offering,” explains Tom Noonan. “DaVinci Gourmet offers the full beverage solution; enabling operators to create a variety of espresso based hot beverages, hot chocolates and teas in endless flavour combinations to serve to customers on the go. Our range of flavoured syrups has been re-formulated to become the largest brand free from artificial colours and flavours, so operators can rest assured they are providing customers with exciting and delicious drinks that are full of natural flavours” adds Tom.

Boost your offering

The UK coffee market is constantly evolving, with the demand for excellent quality products being taken on board by high street chains. Emerging coffee shops also recognise that even the younger consumers know what they want and therefore expect premium quality coffee.

“IBC recommend stocking a core range of classic flavours for use in hot and iced coffees and hot chocolates such as Simply Vanilla, Caramel, Hazelnut, Cinnamon, Mint and Chocolate. These warmer, indulgent options are ideal for autumn and winter and can be supplemented with seasonal specials such as Simply Chestnut Praline, Xmas Pudding and Gingerbread in a whole range of signature drinks.

“With this being said, the capsule market is also following suit in the sense that consumers’ tastes are now driving the coffee market to create a whole range of capsules targeted towards different tastes in coffee strength, in addition to a variety of roast blends, in order to meet the growing demands of consumer expectations,” says Barry Kither, AFH Sales and Marketing Director at Lavazza UK. “Understanding how origin can affect strength, taste and quality is a huge factor within this. “Another consideration is the ethical quality of the capsules being used,” adds Barry. “By selecting ethicallysourced products such as Lavazza’s recently launched Tierra Origins range, businesses can reassure consumers that their purchase is supporting the coffee-growing communities in which it has been sourced.”

Switching up the drinks menu with new signature drinks and seasonal recipes will help keep the menu interesting and broaden the appeal to attract new customers. “Flavoured syrups have become a bar essential and one of the most versatile ‘must have’ ingredients on the shelf because they can be used all year round to change up the menu and keep customers engaged,” says Ricky.

Of course tea and coffee are not the only drivers of the hot beverage market, another product category that is currently enjoying increased popularity is gourmet hot chocolate. More than 50% of hot chocolate purchases are driven by impulse, weather conditions and seasonality with the increased sales volumes attributed to improved product quality and creative recipe development. “When the temperatures drop, there is nothing nicer than an indulgent, luxury hot chocolate and operators who invest in a good quality product and creative presentation will see sales soar,” explains Ricky. “IBC offers a range of premium hot chocolates including a delicious, velvety smooth, dark chocolate containing 45% cocoa, to serve just mix with hot milk. Plus, a thick and smooth Italian style chocolate, an indulgent white chocolate, a creamy blend of complex flavours and a sweet ground chocolate which is mixed with hot water to serve. “Our flavoured syrups such as

“Our syrups can be used to great effect in any blended drinks to either complement or intensify existing flavours – the only limitation is the barista’s imagination!,” says Ricky.

More than 50% of hot chocolate purchases are driven by impulse

Fast service is also important. Customers don’t like to be kept waiting. Lots of people claim that you need 25 seconds and a trained barista to brew an espresso. But modern bean- to-cup machines are easy for anyone to operate and use different temperatures and pressures, so they can brew faster. “They pre-brew the coffee, too, by dampening it before the main shot of water is put through, which achieves better extraction,” says Justin Stockwell, Managing Director, Caffeine Limited. Issue 50 November 2017

HOT BEVERAGES

Tea has an increasingly cool image and is versatile enough to be paired with syrups, fruits and spices to create some delicious drinks. “Teamed with Twinings brand reassurance, this means operators can afford to price that little bit higher for what is regarded as a more premium offering,” elaborates Andrea Stopher. “According to the Allegra Report, 53% of consumers consider a premium brand to be the most important factor when ordering tea out of home. Additionally of all the consumers questioned for the report, 41% consider Twinings to be the most popular brand OOH. By serving premium branded teas, outlets can assure their guests that they are delivering a quality serve that will taste the same every time” adds Andrea. “Outlets can bring their tea service to life and draw in new tea drinking crowds by serving their teas and infusions in stylish crockery. Style and theatre also add to the experience. For more of a contemporary feel that will appeal to younger consumers, outlets can make subtle changes to presentation that will make a huge difference to the customer journey. For example, serve green teas and infusions in a glass with a slice of lemon, or a sprig of mint to delight your customers.” With so many competitors offering increasingly higher quality drinks, there is only so far that a stand -alone good quality drink will go. This is where other variables such as staff training, environment and customer service are imperative and can be the deciding factors that make the difference between selling one drink versus making a loyal customer. “In general, it always helps to shake up a menu selection where feasible to maintain customer interest and be seen as relevant across different occasions,” says Simon Remmer. “This doesn’t necessarily have to mean regular menu overhauls or slavishly following café culture trends, in fact it can be subtle seasonal twists that will have a big impact on customers. 28

Issue 50 November 2017

“For example, our Majes-T range features herbal teas such as rosehip and tropical fruits, both of which lend themselves to being served as iced teas in summer as the ideal refreshment on a hot day” adds Simon.

53% of consumers consider a premium brand to be the most important factor when ordering tea out of home

“Likewise, offering pumpkin-spiced lattes over the Christmas period for example,” adds Simon. “Also having ‘guest’ coffees on offer will keep customers coming back and may encourage regulars to try new styles of beverage and even upselling opportunities with seasonal food accompaniments.” Daniel Clarke of La Cimbali UK agrees stating that introducing seasonal recipes is a sure fire way to boost sales. “Research shows that consumers are keen to experiment with new flavours,” adds Daniel. “Autumn and winter are traditionally the ‘hot beverage’ seasons so it’s the perfect time to try new coffee blends, artisan teas and fruit fusions and flavoured syrups,” explains Daniel. “The ‘serve’ is becoming increasingly important too as a way to boost the

price point so experiment with new serve ware, presentation skills and pour at table options to add value with a touch of theatre.”

Making the most of your hot beverages With the right kind of technology, you can ensure that the quality of your coffee and tea is served at its best. From packaging solutions to grinding and brewing equipment there is a lot of tech available to boost your hot beverage offering. One solution to providing baristaquality coffee – without employing barista-qualified members of staff – is capsules. “This is the fastest-growing part of our business; a capsule-based solution allows pubs and restaurants to provide a variety of serves at consistent quality, cost-effectively,” explains Barry Kither. “The Lavazza BLUE WEGA capsule machine enables operators who do not have highly skilled baristas to provide equal, if not better, quality coffee every time. Each single capsule contains a 7-8g dose of coffee, the same dose baristas use for each espresso they serve to their customers.” Alternatively, modern bean to cup machines ensure a careful balance of ingredients - coffee, milk, cocoa, syrup and so forth – to give operators enormous freedom in creating their own speciality beverages, which, once developed, can be easily reproduced with consistent quality. “For venues looking to serve quality coffee without any fuss or employing specialist baristas then modern beanto-cup machines are the answer,” says Justin Stockwell. “They make a coffee as close to a barista-brewed espresso as a push-button machine can get and are multifunctional, so they can offer dozens of different drink variations at the touch of a button.” “Consumers expect to enjoy great tasting coffee whether at home, dining out or enjoying a take out on the run,” adds Daniel Clarke. “Standards

HOT BEVERAGES

are rising and that puts even greater pressure on operators, both the independents and branded chains, to deliver across the speciality drinks menu to a consistent standard. “It is in the design and development of the super-automatic machine where we are currently seeing the greatest innovation,” he adds. “For example, the La Cimbali S30 Perfect Touch is a new breed of ‘super smart’ superautomatic coffee machine which delivers exceptional coffee quality, at speed and at a high volume through the working day.” Water is also a crucial aspect for operators to consider. An Americano is 98% water, therefore if the water from your mains supply has been treated with chlorine or chloramines and tastes like a swimming pool, customers are going to notice. Water filtration solutions that use carbon block technology can help to remove these chemicals and significantly improve the taste of hot beverages. “3M recently launched the ScaleGard Blend Series of cartridges and filter heads, offering more capabilities and user control than ever before,” says

Oliver Rudman, Application Engineer Specialist at 3M. “As well as removing chlorine and chloramines from the mains water supply using carbon block technology, this series of products can also significantly reduce lime scale, using high-capacity Ion Exchange Resin technology. “This can help to reduce inefficiencies caused by scale buildup within common equipment, leading to significant energy savings, reduced machine downtime and fewer premature replacements” concludes Oliver. Jane Pettigrew of The UK Tea Academy, the only body in the UK to offer a professional tea certification programme agrees. She says: “The majority of us live in hard water areas, and it has a big impact on the tea we drink. The high levels of limescale and calcium present in hard water changes the colour of tea significantly.” “Hard water also drowns its subtle flavours and aroma, and the tea can even taste unclean. By using filtered water, the sweetness and interesting complexity of aroma and flavour of the tea will come through beautifully.”

Alongside BRITA Professional Jane demonstrate how the variation of water between regions, and even street-to-street, impacts hot beverage quality.

Americano is 98% water, therefore if the water from your mains supply has been treated with chlorine customers are going to notice

Finally, packaging has significant importance in the delivery of drinks or food-to-go within QSR, it must enhance the customer experience by ensuring that its content is delivered looking and smelling temptingly delicious, at the right temperature and in perfect ‘freshly served’ condition. It should also be easy to open, to eat or drink from and to dispose of responsibly. “Huhtamaki offer a wide range of disposable cups for hot and cold beverages,” says Becci Eplett, UK Marketing Manager, Huhtamaki Ltd. “Custom printing is a great benefit if a business wants to communicate particular messages to customers. “According to Huhtamaki research, three quarters of consumers (75%) buy food to go which is served in branded packaging,” adds Becci. “Given that an incredible 41% of food-to-go consumers use social media to upload photos or to interact with an outlet; Issue 50 November 2017

(89% of them use Facebook), branded packaging is a fantastic opportunity to build engagement, drive sales and generate publicity.”

The Future A key continuing trend for next year will be an emphasis on healthier options across food and drink choices. “Consumers are taking a much more proactive approach to health these days with nearly half of Britons taking a daily vitamin or mineral supplement,” says Ricky. “We are seeing a surge in vegan and plant based menu concepts, and dairy, gluten and soya free food items as consumers prioritise their health. Our new Add a Scoop range of powdered nutritional supplements allow operators to tap into this wellness trend simply by adding a taste and odour free supplement to everyday food and drink items as part of a healthy options menu” adds Ricky. Plus, as consumers search for new beverage experiences operators are looking for innovative concepts with minimum prep time. “Frappes have great appeal, particularly with the Millennials who have grown up with the blended iced drinks of the 90s,” says Ricky. “Even though cold brewed and nitrogen infused coffees getting more and more popular, milk based coffee specialities are still the favourites of British coffee drinkers,” says Daniel Stegmeyer, of coffee machine suppliers WMF. “Due to the increasing health-conscious behaviour, it is essential to offer different milk options to suit everybody’s needs,” adds Daniel. “Also not only are the ingredients important to ensure consistent quality, but also well trained staff and highly reliable equipment which guarantees the same quality in every situation in your business, even in busy times.” It is also apparent that high quality filter coffee is becoming increasingly popular as consumer tastes are improving and consequently people 30

Issue 50 November 2017

are looking for an alternative to milk-based drinks. “Over the past year, there has also been a rise and increased awareness of cold coffee options; cold brew and Nitro coffee,” adds Simon Rummer. “Not only do these offer a new way to enjoy coffee, they also enable consumers to avoid too much extra sugar and additives, which are often found in popular frappés and smoothies. “One particular trend that we expect to see next summer in the UK is closely linked to hot beverages but in fact served cold. The espresso & tonic is making waves across the globe on a small but increasing and noticeable scale. It’s as simple as a good quality espresso added to tonic water over ice.” Information from The Institute of Grocery Distribution (IGD) highlights that many QSR chains are updating their menus and reinventing the in-store experience to bring in more technology, creating a more premium look and feel to appeal to younger consumers. There are also many newer players emerging and expanding across the UK in this segment. This leads to operators needing to stand out and be different to attract customers. “Huhtamaki are constantly innovating to ensure they are at the leading edge of disposable food and drink products,” adds Becci Eplett. “From Future SmartTM, a 100% renewable paperboard material to AdtoneTM, the intelligent and interactive cup with a heat sensitive

label and a Quick Response (QR) code that links to digital content. “We understand that packaging is about so much more than just what goes round a product. It’s about building brands, protecting reputation, and opening up new opportunities in new markets.”

many QSR chains are updating their menus and reinventing the in-store experience to bring in more technology

Also as customers are becoming more educated about the impact packaging can have on the environment, companies are reassessing their use of packaging and are looking for ways to present more environmentally friendly solutions. “Biopac’s coffee cups are produced from certified sustainable board and unlike a conventional coffee cup (lined with a plastic film),” says Mark Brigden, Technical Director, Biopac (UK) Ltd. “Our cups are lined with a plant starch material to make the cup leakproof. Using a starch film, means that the cups are fully compostable in just 12 weeks and can be disposed of, along with food waste, via ‘In-Vessel’ composting” adds Mark. “We work hard to ensure our products convey a ‘green’ message to help our clients communicate their green credentials. Two of our most popular products – ‘I am not a plastic cup’ and ‘I’m a green cup’ – do exactly that. The message on the packaging itself highlights your green credentials. This can add significant value to your brand or business.” QB

BUSINESS PROFILE

BOKI BUSINESS PROFILE:

MORE THAN COFFEE

More than coffee is a phrase BOKI live by. Itâ&#x20AC;&#x2122;s true, despite the seemingly simplistic ritual of ordering a cup of your favourite java, the coffee shop has evolved into a new social tradition and is changing the way the world drinks. From picking out your favourite blend to sampling the many complex menu items popping up year on year; including cold press brews and matcha lattes. The coffee shop is a hang out, a home from home and a savvy business opportunity.

Coffee culture is here to stay and despite contrary reports of an over saturated market consumer demand is most definitely showing no sign of waning. BOKI, situated in the Seven Dials area

of London, benefits from the expertise and passion of its owners Boris Becker and Kim Mahony Hargreaves (together they are BOKI). Fortunately for their customers despite sharing a name with a former World No. 1 tennis player, Borisâ&#x20AC;&#x2122; Issue 50 November 2017

BUSINESS PROFILE

great passion is instead grinding and roasting coffee, offering his customers a unique spin on the coffee and café genre. Alongside his business partner and co-founder Kim, they have combined key influences from Boris’ international background in Asia, and Kim’s love of British quality producers of dairy, beef and cider from his home town in Herefordshire. BOKI was conceptualised back in 2014, Boris and Kim combined their careers in hospitality and business management to develop their first venture in the form of a pop up within Urban Villa Hotel in Brentford, West London. Following on from its success they opened their first stand-alone venture in late July, where

BOKI continued to incorporate the same rich coffee blends with their flavoursome signature dishes.

the future of hot beverages we find out why BOKI is more than coffee.

“We want to showcase delicious flavours and great tasting, high quality, and authentic produce – morning to night,” says Kim. “Our first independent BOKI venture aims to further evolve our previous coffee industry experience to provide our distinctive stamp to quality, creativity and innovation - from the suppliers sourced, dishes produced, drinks brewed, blended and paired to the atmosphere created and service delivered.”

BOKI stands for Boris and Kim, two friends who met in the film industry and bonded over a love of coffee, food and design.

We speak to Kim, owner and co-founder of BOKI, from their proudest moment to

Tell us about yourself

What inspired you to start BOKI?

I have a background in hospitality, managing bars and cafe’s and Boris has a genuine love of hospitality, food and drink with a background in business. The inspiration was to give people a relaxed place to go day or night where they know they’ll receive excellent and exciting products with fun and friendly customer service.

Five minutes with... Boris Becker

Role: Director Hometown: Hong Kong What is your favourite coffee? Allpress Cortado What is your favourite meal? Rice What inspires you? Chuck Norris Describe yourself in 3 words: friendly, caring and boring What is your favourite hobby? Eating! Your greatest achievement? A particular flat white I made a few weeks ago Best piece of advice you could give? Better a little bit of something, than a lot of nothing

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BUSINESS PROFILE

What is the best thing about working in the coffee industry? It has to be having Allpress espresso on tap all day!

What is your proudest moment? Opening the doors to the public for the first time.

Which trends are really taking off at the moment?

We try not to chase trends but we have seen a lot of interest in our delicious turmeric latte.

How did you settle on the design of your stores?

We had an idea in our head but once we saw the space, quite unique, with a natural skylight at the back we knew we wanted to

split the space into two separate areas, the coffee side and the bar side. We worked closely with Moscow based firm Melspace who really pulled all our ideas together and solidified them into a unique space.

What are your most popular hot beverages? Definitely our flat white and double espresso.

Tell us an interesting fact about yourselfâ&#x20AC;Ś

I grew up in the remote Golden valley,

Herefordshire with only a windmill for electricity. Boris was once assistant to film composer Hans Zimmer.

What is next for BOKI?

We want to establish ourselves as a top venue in Seven Dials and then look to open more sites in the future.

What do you think is next for the hot beverage industry?

People are becoming much more discerning and are increasingly interested in quality. I think restaurants, hotels and retail will all step up their game. QB

EAT, DRINK, SOCIALISE

Five minutes with... Kim Mahony -Hargreaves

Role: Director Hometown: Hay on Wye What is your favourite coffee? Allpress long macchiato What is your favourite meal? Anything with lots of flavour combinations, tacoâ&#x20AC;&#x2122;s, BBQ, Sushi. What inspires you? My partner and our daughter Describe yourself in 3 words: Affable, ambitious, and caffeinated What is your favourite hobby? Basketball Your greatest achievement? My daughter Ada Best piece of advice you could give? Think less, do more. IMAGES: EMORY RUEGG

Issue 50 November 2017

Snack

Review

2017

It is official consumers are skipping meals in preference for convenient snacks on-the-go. Modern constraints, premiumisation and a focus on healthier choices has created a perfect opportunity for operators to appeal to this valuable consumer demographic through their snack offering. Encouragingly research from analyst Mintel expects the value of the crisps, nut and savoury snacks market will grow by 18% between 2016 and 2021, to reach £4.3 billion. 34

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“Snacks are an increasingly important part of the ‘food to go’ sector, both as a stand-alone product and also as an integral part of meal deals,“ says Alex Albone, founder of Pipers Crisps. “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. There is an opportunity to create a real point of difference by premiumising your offer, helping you stand out from the competition on the high street while driving your customers’ average spend,” adds Alex. Crisps are the go-to champion of the snack category with more than half a billion packets

SNACK REVIEW

of crisps consumed year on year by 93% of UK adults. However despite this the popularity of the great British favourite is falling and it is expected to decline by 3.1% over the next four years. The arrival of crisp alternatives as well as the afore mentioned health trends are expected to make the most impact on the category as Mintel expect consumers to reach for vegetable based and popcorn snacks instead which can hold a lower fat content than crisps. Popcorn brands have heavily benefitted from healthier snacking trends, last year Propercorn reported sales of £10 million, revelling in the £87.4 million popcorn industry. “Health trends continue to drive the CSN category and should be a fundamental consideration for operators looking to grow sales of single serve snacks,” says Cassandra Stavrou, Co-founder of Propercorn. “This shift towards healthier eating and snacking has seen brands like Propercorn

explode in popularity over the last few years. Providing a healthier, wholegrain alternative to crisps, popcorn has added more to CSN than any other category,” adds Cassandra. Despite competition from alternative snacks however crisps still consistently outsell popcorn, and the crisp category is benefiting from continued innovation by manufacturers to rid crisps of their unhealthy image. This is being achieved through the use of ingredients, perceived to be healthier as well as the pushing of free-from titles such as Gluten free, Vegan and Vegetarian, which are now heavily marketed. With good reason as the freefrom category is expected to reach value of £531m, with consumers expressing an intention to purchase more from this category in the future according to Mintel. Also it seems crisp manufacturers aren’t just cutting fat but also pack size, as a

simple alternative to continue to appeal to those consumers who want their food intake moderated. “Signalling a warning to the snacks market, cutting back on snacks is seen widely by people as an easy way to reduce their calorie intake and to feel as though they are taking action on health,” says Amy Price, Senior Food and Drink Analyst Mintel. “However, there is demand for products that help consumers with portion control, either through smaller snacks or smaller-sized packs, thus offering permissibility and helping them to pace themselves when snacking. This is key to keeping consumers in the market,” adds Amy. Read on to read our review of new and existing players in the lucrative grab and go market as we find out what you can do to boost your offering as well as what is to be expected in the snack category over the coming months. Issue 50 November 2017

s p s i r C Real Crisps

Real Crisps are a range of premium hand-cooked crisps that deliver what consumers want – punchy, no-nonsense flavours with a distinctive, light-hearted personality. Compelling consumer insights show that there is a clear demand for crisps with stronger flavours, which is at the heart of Real’s success. Popular punchy flavours within the range include Ham & English Mustard, Strong Cheese & Onion and the unique Roast Ox.

Golden Wonder Golden Wonder, which originated in Stockbridge 70 years ago, officially launched its new product, Golden Wonder Chippies, in the town’s Scotmid store today. Chippies, which are real potato sticks in three strong, distinctive flavours, Chip Shop Curry, Salt & Vinegar and Ready Salted, are now available in 45g bags at Scotmid in Stockbridge.

They sell particularly well in foodservice locations as they enable stockists to offer their customers a premium product with a point of difference because Real Crisps are not widely stocked in supermarkets. The full range is also now available in smaller cases of 24 packs enabling stockists to carry a broader range of flavours and improve their cash-flow.

Matt Smith, marketing director for Golden Wonder, explains: “We are very excited to be officially launching Chippies at Golden Wonder’s birthplace today. Golden Wonder is a well-loved and iconic brand that started in Stockbridge 70 years ago and Chippies are the next chapter in our story. With their punchy, chipshop inspired flavours, Chippies really deliver the fully-flavoured taste that Golden Wonder is famous for.”

We tried the Real Roast Ox Crisp, the wonderful beefy flavour hits you the second the first crisp touches your lips leaving you wanting more and more.

Really crunchy potato snack with a generous Salt & Vinegar flavour, would be perfect as part of a meal deal offering.

Pipers Premium Crisps are bucking the trend in sales of potato crisps Alex Albone, founder of Pipers Crisps, explains how a baker should go about choosing the correct bagged snack range for their shop. While crisp sales overall may be in decline, sales in the premium crisp category are continuing to grow strongly, offering operators a great opportunity to drive revenue and margin. The reason behind this is that consumers’ food tastes have become far more sophisticated in the last few years. They are more discerning in their choice of all foods, including snacks; they’ll actively seek tasty, high quality options wherever there’s a choice. It’s not all about price; it’s more about the satisfaction they get from the quality of the food they consume. A perfect on-trend snack for meeting current taste and dietary trends is Pipers Crisps’ latest flavour; Atlas Mountains Wild Thyme & Rosemary. They’re glutenfree and suitable for vegetarians and vegans. The flavour, which is thought to be unique in a snack, is perfect for daytime eating and the ‘food to go’ sector. Pipers Wild Thyme and Rosemary crisps had a lovely flavour to them, almost like stuffing. A great mid afternoon snack!

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PICK

SNACK REVIEW

Mackies

Mackie’s at Taypack have pulled together their most popular flavours to create their new Ridge Cut range. Available in 40g packs the thickly cut crisps come in 5 flavours; Lightly Salted, Sea Salt & Cider Vinegar, Cheddar & Onion, Sweet Chilli and Flame-grilled Aberdeen Angus. Mackie’s Crisps are made in Perthshire, Scotland and are gently cooked to perfection in high oleic sunflower oil, giving them a great crunch and dry texture. They are made with the best varieties of crisping potatoes and never include any artificial colours or flavourings - guaranteeing a high quality savoury snack for your customers to enjoy! Very crunchy with plenty of flavour, you could tell these crisps were made from good quality potatoes- they had a different taste to them compared to other brands.

Corker’s

Pioneering company Corkers has launched its new Olive Oil crisp range. A first for the UK hand-cooked vegetable crisp market, Corkers have sourced the finest olive oil to craft a lighter tasting crisp, working to return value to the often discounted hand-cooked crisp market while still maintaining the classic Corkers crunch. Corkers have partnered with the Muela family, producers of award-winning olive oil from the Mueloliva farm, to cook its quality potato and vegetable crisps. Bringing a taste of the Mediterranean to this quintessentially British brand, flavours include: Lightly Sea Salted, Sea Salt and Balsamic Vinegar, Black Truffle, Rosemary & Garlic, Mediterranean Cheese & Roasted Onion Parsnip, Sweet Potato, Beetroot with Sea Salt, Sweet Potato with Sea Salt. Turning locally grown produce into a tasty snack, Corkers crisps have a great crunch and their flavours are delicious.

Kettle Chips

As an iconic brand, with a high level of consumer awareness, KETTLE® Chips are ideal for food-togo retailers looking to capitalise on the premium snacking category. KETTLE® is the leading premium crisp brand in the UK and the handy-pack range is showing particularly strong growth with sales up by 17.6% year on year, versus +3.4% for the total singles category. To satisfy all tastes, KETTLE® Chips are available in six delicious seasonings - from Lightly Salted to Sweet Chilli & Sour Cream - made with locally grown potatoes and real food ingredients, with the added bonus of all being gluten free. These were very crunchy and you can really taste the nuttiness of the wholegrains. The light BBQ and maple flavour was not too strong, just tasty. Very more-ish!

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Yorkshire Crisp Company The Yorkshire Crisp Company is proud of its local heritage and one of its best-selling crisp flavours continues to be Henderson’s Yorkshire Sauce – developed from the iconic Henderson’s Relish – a local delicacy. The Yorkshire Crisp Company selects perfect, locally-grown potatoes and slices them into hot sunflower oil where they are hand-fried for a few minutes then drizzled with the totally natural flavours whilst still warm. With eleven flavours to the range, there’s a choice for everyone, including vegetarian and gluten-free options. These moreish crisps come in a unique resealable 100g drum which is great for sharing at picnics and parties. In addition to the drums, they are also available in 40g single bags and 150g sharing bags in selected flavours.

The Worcestershire sauce variety has great packaging and really stands out. Perfect for an on-thego treat.

Mr Porky

Mr Porky is Britain’s number one pork snack brand, having a reputation for quality that comes from making the very best pork snacks for more than 30 years. With a comprehensive range of snacks that includes; core Pork Scratchings; Prime Cut, which has larger, more succulent pieces and Mr Porky Hand-cooked, a more artisan product; Mr Porky has a pork snack for every occasion. Capturing incremental impulse sales opportunities is important and so the range is available in display-ready formats including pubcards, clipstrips and display trays ensuring there is a merchandising solution for all locations. Crunchy, with a classic flavour these pork scratching’s did not disappoint. They had a nice salty favour, the ultimate British snack.

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Ten Acre

Free From, flexitarianism and snacking are all in growth. Ten Acre products fit across all three areas. We offer an innovative range of comprehensively ‘Free From Plus’ crisps and popcorn. This means that each packet is great tasting, plus; gluten, dairy, MSG and GMO free, as well as, vegan and vegetarian. There are 17 flavours in the Ten Acre range – ten of which carry Great Taste stars; and all of which come with their own stories and unique flavour names. These include ‘Pastrami in the Rye’ and ‘How Chicken Soup Saved the Day’ crisps; alongside ‘Lucia Popperley’s Cappuccino’ and ‘Cousin Penelope’s Strawberry & Cream’ popcorn. With a whole host of classic and unusual flavours such as Wasabi popcorn, Ten Acre have developed a tasty range of gourmet crisps and popcorn.

SNACK REVIEW

C ho co late & Bis cui ts Border Biscuits

Border Biscuits, has launched a bespoke range of quality biscuits to appeal directly to the out of home and foodservice sectors. Following extensive research, a Café Bake range has been developed specifically for cafés and coffee shops and will help add value to instore and ‘grab and go’ purchases. Research commissioned by the brand, revealed that 75% of consumers agree that seeing Border Biscuits when visiting a tea or coffee shop would make them happy. The Café Bake range includes three delicious varieties from the strong portfolio including Yogurt, Cranberry and Pumpkin Seed Oat Bake, Pecan and Maple Oat Bake and mouth-watering Lemon Drizzle Bake. We tried the Viennese Whirls they melt in your mouth leaving you wanting more of the beautifully buttery flavour.

Doisy & Dam Doisy & Dam have launched their new, limitededition and single-original bar, Crunchy Almond Butter. The new product brings the brands collection of superfood chocolate bars to seven. The milk chocolate Crunchy Almond Butter bar also features the brands striking new packaging, which was rolled out across the full range in September.

Not only have the brand’s signature patterns been given a fresh look and made more consistent, front of bar boxes have been added to make the flavours much more easier to navigate and importantly the packaging is more sustainable. The Coconut and Lucuma chocolate was amazing! The Lucuma flavour was very mild but the coconut flavour came through well. Any dark chocolate lover would appreciate this.

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s, k c a n S & N ut s s B i te Eat Natural

Eat Natural’s ‘protein packed’ bar has been made for those ‘active ones’ amongst us that are trying to ‘up’ the amount of protein in their diet. Eat Natural ‘protein packed’ bar is a simple, delicious, crunchy combination of peanuts, coconut, soya crispies, honey and decadent dark chocolate chunks for a bit of a treat. It packs a whopping 10g of protein into every 45g bar – that’s more than any other Eat Natural bar. Like all Eat Natural bars, it’s made pretty much by hand at their ‘Makery’ in Essex, and just as you’ve come to expect, contains no artificial flavours, colours or preservatives. It’s gluten free too and OK for vegetarians. Full of strong flavours and extremely crunchy and yet pleasingly chewy!

Nākd

Natural Balance Foods is offering retailers the chance to grab a bigger share of morning sales with the revamped Nākd Breakfast Bars range – just fruit, oat and nuts ‘smooshed’ together, designed to appeal to consumers looking for healthier, tasty options to eat on-the-go. The great tasting new recipes for each of the four breakfast inspired flavours: Banana Bread, Apple Danish, Berry Bliss and Cocoa Twist has seen the introduction of gluten free oats and, like all Nākd bars, are made with 100% natural ingredients and no added sugar. Even better, the range has less than 100 calories per bar and count as one of 5 a day. Nākd is the third biggest selling brand in the Cereal Bar category – worth £39m and growing at 12%. These bars give you a great energy boost and their flavour combinations are genius.

Bananito

Snack manufacturer MightyBee is set to launch a brand new snack unique to both the UK market and its existing range of pioneering vegan food products. ‘Bananito’ is a solar-dried banana bar available in three different flavours: Original & Chewy, Dark Chocolate Dipped, and Dark Chocolate & Almond Crush. These vegan treats are 100% natural, gluten-free, high in fibre and potassium, low in calories, and packed with flavour. Best of all, you can count them as 1 of your 5-a-day. In keeping with MightyBee’s mission to ‘harness the power of nature’, Bananito is naturally delicious, with nothing added and nothing taken away. It relies solely on the natural sweetness of its key ingredient, the Thai Kluai Namwa Lady Finger banana, and other natural flavours, such as the Belgian dark chocolate and premium almonds in which the bars are generously coated. The bar had a surprising texture (almost like jelly) but very tasty. The mix of sweet banana and bitter dark chocolate worked well, not sickly at all and quite moreish.

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SNACK REVIEW

Deliciously Ella

Ella Mills, founder of Deliciously Ella, and her business partner husband, Matthew Mills, have introduced their brand new Oat Bar Range this autumn. After recently introducing their all-natural Breakfast Range earlier this summer, they are now launching three new recipes of Oat Bars. The range consists of Cacao & Almond, Apricot & Coconut and Apple, Raisin & Cinnamon. They are packed with fruit, oats and fibre. The bars are all gluten free, vegan friendly, and made with love in the UK. Ella says; “As someone that is always on the go, I created these bars as the perfect way to snack in between meals. The bars are completely natural and all of the recipes have been guided by what’s been most popular on my blog and in our delis. Like our existing range of Energy Balls, these are a great pick me up.”

The taste was wonderful and there was a perfect amount of cinnamon and the raisins really fit in with the overall taste of the bar.

Ape Snacks

Ape Snacks, the UK’s leading coconut snack brand, is launching an exciting new variant to its Crunchy Coconut Bites range. Launched in October, the moreish bite-sized coins of chocolate- flavoured coconut will be available from leading retailers. Full of flavours and delightfully healthy, the new Crunchy Coconut Bites Chocolate hit the spot for the 3pm slump and are the perfect nibble for an after-dinner treat, without compromising on health. Made from mixing the smaller pieces of the Coconut Curls with tapioca, the bites are then dried, to create a moreish snack with incredible mouth feel and a dynamic texture. With coconut based snacks infiltrating the market these crunchy bitesize coconut snacks are very ‘of the moment’ and are perfect for on the go snackers.

Vive

We know the current market is full of supposedly healthy and natural snack bars so that’s why we decided to combine the best of all that’s out there into one truly delicious snack, raising the bar of the current on-the-go snack market. Vive bars are high in protein, 100% natural and Vegan-friendly. As well as free from: soy, gluten, dairy and added sugar. What other bar gives you all that in less than eight ingredients? Their bars come in four funky flavours: Peanut Butter Jelly, Cacao Orange, Lemon Burst and Almond & Coconut.

These bars are perfect if you like healthy snacks, the flavours are great and this would be perfect as an on-the-go breakfast snack if you were pushed for time!

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SNACK REVIEW

Brindisa

Harvested, fried and salted in Catalonia, these Grade 14 almonds are a delicious source of protein, magnesium, fibre and vitamin E. Widely used both as a snack and in many Spanish recipes, these Catalan almonds have a rich, deep flavour. Hand processed in small batches the almonds are naturally smoked overnight using oak chippings. The end result is a deep pleasing, woody aroma and a balance of sweet and savoury. Serving suggestion: An ideal tapa or appetiser with a medium sweet white wine, cool Cava or beer. A great pick me up snack, they are full of flavour and really pack a punch! You get a good quantity per pack and these didn’t last long in the QuickBite office!

Metcalfe’s ricecakes Metcalfe’s® ricecakes mix the perfect balance of wholegrain and white rice for a gentle, crisp crunch. Each cake is then lovingly coated in delicious Italian chocolate or yoghurt. From just 80 calories per ricecake, these sweet treats are ideal to graze on through-out the day. Gluten free and suitable for vegetarians, Metcalfe’s® ricecakes are offered in three variants; milk chocolate, dark chocolate and yogurt. Metcalfe’s® ricecakes now come in updated packaging combining bold colour schemes, with simplified layouts and messaging, to appeal to a broad consumer base, whilst at the same time providing additional stand out on shelf. A great crisp and popcorn alternative, perfect for a light snack alongside your lunch.

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Perkier Crafted with care and packed with the goodness of wholefoods, Perkier bars are bursting with nutritious energy and fibre, rich in Vitamin E and Omega 3 with 5kg of protein per bar. Their flavours include cacao, goji, chia, quinoa, coconut and peanuts. By seeking out the most nutritious whole foods on the planet, abundant in nutrients your body needs to thrive, Perkier use them in delicious ways to provide long lasting energy. Lovely and sweet and packed with more seeds and berries than your average breakfast bar, even though its healthy it still feels like a little treat. This was lovely and sweet and packed with more seeds and berries than your average breakfast bar, even though its healthy it still feels like a little treat

SNACK REVIEW

le b a t e Veg e d Ba s s Cr isp Eat Real The phenomenal growth of healthier snacking is a reflection of people’s preferences for ‘good for you’ products and within the savoury sector of the market, Eat Real’s Chilli & Lemon Lentil Chips are perfectly placed to meet demand. Made from all natural ingredients and suitable for gluten-free, lactose-free, Vegan and Kosher diets, and containing 40% less fat than conventional potato crisps and no added sugar, they’re perfectly aligned with people’s dietary needs or lifestyle choices. Combining all the flavour and crunch of lentils with a unique blend of peppers and tangy lemon, they deliver great taste and texture and provide a tasty, enjoyable and ‘guilt free’ alternative to traditional snacks at any time of day - whether it’s a ‘grab & go’ lunch or sharing with friends over dips and crudites. They were very nice! Having never tired a lentil chip they were a refreshing change from crisps, not what we were expecting but in a good way. Very crunchy and coated in flavour.

Hippeas HIPPEAS, the organic chickpea puff brand, today announces the launch of a new flavour Salt & Vinegar Vibes. The brand describes the new flavour in true HIPPEAS style: “Salt brings the zing, vinegar brings the tang, put them both together and you’ve got the puff ying & yang” as they continue their mission to spread the #PeasandLove. A lighter alternative to crisps, HIPPEAS bring a premium but affordable, better-for-you proposition to the snacking category. Salt & Vinegar Vibes brings the HIPPEAS fold up to five delicious flavours, with the range also including Cheese & Love, In Herbs We trust, Far Out Fajita and Sweet & Smokin’. HIPPEAS are organic, vegan, gluten-free, packed with protein and fibre and have 91 or less calories a pack. Very flavoursome and great for guilt free snacking, Hippeas have a great range of strong flavours, we sampled the Salt & Vinegar flavour and found them to be extremely tasty!

Leighton Brown Leighton Brown is an independent vegetable crisps maker based in London. It was created by three best friends with who make some of the tastiest vegetable crisps on the market. Leighton Brown Crisps won several Great Taste Awards including a star for each of their flavours in 2016. All of their products are created with natural, nonGM ingredients and contain no preservatives. They are gently cooked in sunflower oil and hand seasoned. They are suitable for vegetarians, gluten free and their Beetroot Crisps are suitable for vegans. Watch out, they have exciting new product launches planned for 2018! The retro style packaging really stands out and Leighton Brown really know how to develop great flavour combinations.

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rn o c p Po Propercorn

The UK’s leading premium popcorn brand, is set to introduce a new kids range to the market this autumn. Continuing as the driving force of the booming popcorn category, PROPERCORN’s lower sugar and lower salt kids snack will provide a perfect solution for after school and lunchboxes. 45% of people believe that there aren’t enough healthy, savoury snacks available for children. PROPERCORN for Kids launches this September, providing parents with a simple snacking solution they don’t have to feel guilty about: a “No Junk”, lower salt and lower sugar snack, perfect for lunchboxes and after school. PROPERCORN for Kids’ Simply Sweet flavour contains just half a teaspoon of unrefined sugar per serving and, along with their Tomato Ketchup flavour, nothing but wholegrain corn and natural seasonings. The packaging is very artistic and will appeal to the demographic, the taste was sweet and tangy and very enjoyable!

Popcorn Shed Guilt free snacking with Popcorn Shed’s NEW grab ‘n’ go small packs. Each 28g pack is under 140 calories! Popcorn Shed’s range is Handcrafted in the UK, made with all natural ingredients, Gluten Free and Vegetarian. Popcorn Shed is available in the following exceptionally tasty flavours: Pecan Pie - Caramel Popcorn with golden roasted pecans; Pop ‘n’ Choc - Chocolate Caramel Popcorn with Belgian milk chocolate; Salted Caramel - Salted Caramel Popcorn with Belgian milk chocolate. Popcorn Shed’s snack packs also come in a retail-ready SRP. Pop ‘n’ Choc was generously coated in chocolate giving you a wonderfully rich chocolate flavour which complements the popcorn perfectly.

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Jimmy’s Pure Popcorn JIMMY’S, one of Europe’s leading popcorn producers, has launched its PURE POPCORN range in the UK, making it the healthiest popcorn available on the market. Offering three flavours – Sea Salt, Sweet and Sweet and Salty – Pure Popcorn offers healthier snacking of the highest quality. Using chicory beetroot fibre as a natural sweetener, each bag contains up to 40% less sugar and 21% less fat compared to market-leading brands and no unpopped kernels inside. JIMMY’S PURE POPCORN currently retails at 89p RRP per bag and is stocked in WHSmith Travel stores around the UK. Visit www.purepopcorn.co.uk for more information. Jimmy’s sea salt popcorn is a delicious, crunchy snack in great packaging. It is healthier than your average popcorn, containing less salt but still has a great flavour.

SNACK REVIEW

Ninas popcorn

Ninas have developed an exciting range of naturally nutritious superfood popcorn using antioxidant and nutrient-rich ingredients. Made using 100% plant-based ingredients Ninas Popcorn is gluten, wheat, dairy and refined sugar free. Healthy snacking never tasted so good! We tried the Sweet coconut, Himalayan Pink Salt and Maca flavour popcorn. Unusual mix of flavours and very tasty! Great portion size, just enough in one bag for a snack without being too much.

Metcalfe’s Popcorn Thins Metcalfe’s® popcorn thins are made with top quality popped corn and coated in the finest Italian milk or dark chocolate. From just 81 calories per thin, these crispy, sweet treats are ideal to graze on through-out the day. Gluten free and suitable for vegetarians, Metcalfe’s® popcorn thins are offered in two variants; milk chocolate and dark chocolate. Also available – Metcalfe’s popcorn thins minis – biscuit rivalling, bitesize snacks in handy pouches for on-the-go munching (118 calories per serving, 2 servings per bag). Light and crispy with a satisfying layer of milk chocolate, a lovely treat when you hanker after a snack that’s a bit different

Joe & Seph’s

Introducing the newest addition to Joe & Seph’s impulse range – Coconut & Chia Seed Gourmet Popcorn, winner of 2 Great Taste Award Gold Stars! Now available in a handy 18g foil pack, making it perfect for on-the-go snacking, a sweet lunchbox treat or an indulgent coffee break addition. Joe & Seph’s are a family business from London, who launched in 2010 with the mission to create the besttasting popcorn in the world. They now have a range of over 50 innovative flavours of gourmet popcorn, and have won a total of 34 Great Taste Awards from the Guild of Fine Foods. All Joe & Seph’s products are handmade and airpopped in London, by Joseph and his team of pastry chefs, using only the best, high quality ingredients. The delicate flavours of Joe & Seph’s popcorn is perfectly balanced with their packaging. Their gourmet popcorn is full of flavour and has a truly unique taste. QB

Issue 50 November 2017

Foods

The perception of frozen foods has never been better with 60% of consumers now considering frozen as equal to fresh (increasing from 53% in 2016 according to a 2017 Harris Poll.) The overwhelming contributing factors to its popularity are its freshness, convenience and contribution to reducing food wastage, factors which can be applauded by both consumers and operators. In fact the list goes on, value for money, choice of products and preservation of nutritional benefits are also high on the agendas of consumers and operators alike. Operators choosing to benefit from the advantages of frozen foods can be reassured by this changing consumer climate, brought on by the continued creation of new and innovative frozen foods products to the foodservice sector. Figures from Kantar Worldpanel see the frozen food market continuing to outperform the wider market, with value growth reported across almost every category. Overall they revealed the frozen food sector is worth £8.13 billion, and the 46

Issue 50 November 2017

category is continuing to be driven forward by the injection of new products and changing consumer perception. John Hyman, Chief Executive of the British Frozen Food Federation (BFFF), the UK’s frozen food trade association tells QuickBite; “QSRs are reliant on producing high quality food very quickly. Using frozen ingredients which are delivered pre-prepared can ensure that preparation and cooking times are significantly reduced, helping to speed up service and ease pressure on catering staff.” “Research from the University of Salford demonstrated that using frozen can save 21% on the total cost of ingredients,

Image: Aviko

Issue 50 November 2017

FROZEN FOODS

staff and utilities, versus fresh and chilled, by minimising waste and saving labour.”

Image: Eurolait

Hyman adds; “In recent years there has been an expansion of the frozen food products made available to the foodservice sector, which has made it easier for operators to meet changing demands – from changes in eating habits, emerging trends and on-thego options for busy lifestyles as well as a desire for healthier products when dining out.” Overall the BFFF establish that continued innovation and strategic development is why the frozen food industry is performing so well and they expect to see continued future growth.

both front of house and commercial benefits, it also means less staff time is spent on preparation.

How important is Frozen food to the QSR market and why?

“This means that more creative energy can be spent preventing menu fatigue by introducing interesting builds. Innovative menus will drive customer retention, up weighted footfall and encourage repeat visits,” he adds.

“The convenience of the frozen opportunity is key to its success,” agrees Darragh Gilhawley, Big Al’s Foodservice. “Quality frozen food allows QSR operators to offer customers a consistently high quality menu, all year round. Having a wellstocked freezer means never having to disappoint a single customer.

Karen Deans, Managing Director, Field Fare adds; “In much the same ways, it is important to the consumer that frozen food is more cost effective, in terms of transport costs, reduced packaging and in the reduced waste incurred by shelf lives, particularly relevant to our loose frozen products.”

“Many agree that frozen food has become a hero product in kitchens and it offers a significant profit opportunity for operators. Not only is there an understanding that frozen food has

“It is convenient, reduces orders and keeps ingredients permanently on ‘standby’. Also with negligible food preparation involved, all frozen fruit and veg is ready to use.”

Image: Pan Artisan

Issue 50 November 2017

With issues surrounding food waste at the top of many operators’ agendas one key benefit of frozen food is that it can help to significantly reduce food waste, as John Hymen (BFFF) explains; “High quality, great-tasting ingredients can be purchased pre-portioned, allowing chefs to serve consistent portions while any unused food can be placed back in the freezer for use at a later date, helping to reduce food waste and save money. Frozen also has a much longer shelf life than fresh, reducing the pressure to use up ingredients in quieter periods.” He continues; “As well as saving on food waste, frozen ingredients that come pre-portioned and prepared give time-poor chefs the ability to create meals that are

Research from the University of Salford demonstrated that using frozen can save 21% on the total cost of ingredients, staff and utilities, versus fresh and chilled innovative and on-trend with high quality ingredients that need little preparation and skill.” “Frozen ingredients offer chefs the flexibility to create dishes with ingredients throughout the year whether they’re in season or not. Frozen ingredients such as peas and berries are frozen in season within a few hours to lock in the natural nutrients, providing chefs with the freshest products on the market.”

Contributors • Karen Deans, Managing Director, Field Fare • Stuart Jackson, Director of Sales, Pan’Artisan Ltd • Craig Brayshaw, Director of Sales, Eurilait Ltd • John Hyman, Chief Executive, British Frozen Food Federation • Mohammed Essa, General Manager UK & Ireland, Aviko • Nic Townsend, Marketing Manager, UK & Ireland, Farm Frites • Darragh Gilhawley, Head of Business Development UK, Big Al’s Foodservice

Check out our recipes and videos online for inspiration using Aviko Hash Browns!

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FROZEN FOODS

Stuart Jackson, Director of Sales, Pan’Artisan Ltd agrees. He says; “Frozen food products can offer a real advantage over fresh - consistent and stable, with an extended shelf life, products are frozen at their peak, using quick-freeze technologies, which often result in ‘fresher than fresh’ results.” “The added benefits of control over wastage and price stability are attractive qualities of using frozen and most catering operations would be hard pressed to operate efficiently without the convenience frozen products offer.” One of the most popular frozen food products used by operators up and down the country are potatoes, and the benefits of using frozen as opposed to fresh enable consistency. Mohammed Essa, General Manager UK & Ireland, Aviko says; “Using fresh potatoes presents a number of challenges for operators, not least that their naturally short shelf life encourages food waste. Preprepared frozen potato products such as Aviko’s offer the QSR market a straightforward solution without compromising on quality.”

What are the latest trends in the Frozen food market? Craig Brayshaw, Director of Sales, Eurilait Ltd says; “We’ve seen some major changes in the frozen food sector since it first appeared on our plates back in 1953; thanks to new technologies and product development, the overall impression of frozen food has changed for the better.” “Consumer perceptions have been a challenge in the past, the sector has suffered from a somewhat negative image, comparing frozen produce to cheap or inferior quality offerings. Recent years have witnessed progression in consumer assurance, NPD has paid off and gourmet menu options using high quality ingredients have emerged, aiding growth in the frozen food sector.”

Frozen food offers good value as they allow for greater portion control and minimise wastage

“Our research tells us that cost cutting is an emerging trend for 2017 as consumers respond to pressures of rising retail prices,” adds Nic. “While this poses a challenge, this trend can steer caterers in their menu pricing and towards products which offer cost efficiencies.” “However tempting it may be to hike prices within foodservice, consumers are under more pressure with further squeezes on household incomes. At the same time, consumers’ expectations for quality don’t change simply because they are paying a lower price.” “Frozen food offers good value as they allow for greater portion control and minimize wastage. Rather than portion reductions and cheaper ingredients, the challenge

“We work with pre-selected growers all over Europe and the strict quality control process in place ensures only the finest potatoes are used in all products. What this means is that operators are guaranteed great quality potato products all year round - something they could not depend on when purchasing fresh potatoes.” Nic Townsend, Marketing Manager, UK & Ireland, Farm Frites elaborates; “From our perspective working with potatoes, a huge bonus of frozen food is that it allows operators to manage seasonality.” “Potatoes have year-round appeal on British menus and the products that we manufacture allow for a steady supply of product all year round that isn’t just reliant on seasonal, fresh raw material. Consistency is important and frozen gives peace of mind – consistency in product supply, taste and, most importantly, cost.” 50

Issue 50 November 2017

Image: Aviko

www.meadowvalefoods.co.uk

FROZEN FOODS

to operators is to sell dishes that use cost-effective, yet quality, ingredients. Recent reports show that frequency is down but that spend per head is up. Premiumisation and maximising on menu pricing are key to profitability.” John agrees; “The last few years have seen a focus in premiumisation across the frozen food industry, with manufacturers continuing to expand their ranges in foodservice, which has resulted in high quality, innovative ingredients being readily available for caterers to use to appeal to their customers. As a result of this, benefits such as new ingredient varieties and luxury prepared options are available, making it easier for caterers to offer a varied and interesting menu without the need to upskill or sacrifice their bottom line.” “The recent 2017 BFFF Product Awards exemplified this, with the winners showing a huge range of diversity in types of product, influences and ingredients used, with foodservice winners including a Cooked Quinoa and Veg Mix (BidFood), Smoky Paprika

Image: Farm Frites 52 | Issue 50 November 2017

Double Bone Beef Rib (KK Fine Foods Plc) and Bellini Sorbet (DiSotto Foods).” “As well as highlighting the diversity and premiumisation within the industry the awards highlighted how manufacturers are becoming more innovative in the way they develop premium products for their target markets. The Best New Main Course winner, Crown Foods’ MSC Gluten Free Bubble Coated Salmon Fillet for example was developed with an innovative ‘bubble coating’, a lighter, healthier alternative to traditional batter. The product is also Gluten Free, allowing buyers to choose a high quality, tasty product that will also fit with customers that need free-from options that taste as good as they look.” “Keeping up with food trends is key to attracting new and returning customers. Exotic flavours from around the world continue to be

Premiumisation and maximising on menu pricing are key to profitability.

driving the industry, as diners want an extra special dining experience that they can’t create at home. The latest frozen products allow caterers to keep abreast of current consumer trends. Popular ingredients such as avocados and sweet potatoes are available frozen in many different ways from sliced and halved avocados to sweet potato mash, fries and wedges. These growing ranges are allowing caterers to expand their menu range for a variety of different occasions from smashed avocado on toast for brunch to sweet potato fries on a sharing board,” concludes John. Continental and ethnic breads are also trending and the speciality bread and bakery sector is flourishing as today’s consumers seek more choice. They are more adventurous in what they will try and are generally more educated in terms of provenance, quality ingredients and authenticity. Nic explains; “Certain staple items, such as bakery produce, can require specific kitchen skills and can be time consuming to produce from scratch, so it makes sense to stock frozen produce,

FROZEN FOODS

which will aid busy operators and work alongside fresh produce to provide nutritionally balanced options.” “As a producer of frozen, full and part-baked dough-based products, Pan ‘Artisan has experienced great success from their range of frozen dough balls, pizza bases and speciality breads. Our products offer convenience and reassurance to the operator, providing consistent quality dough-based goods for the foodservice sector.”

What does the future hold for Frozen foods in terms of product development for foodservice clients? For the BFFF innovation is key for continued growth, something that the industry excels in. John says; “As consumers’ palates and needs continue to evolve, innovation is allowing the frozen food sector to continue to meet them with premium, desirable NPD available for foodservice outlets.” “In an increasingly competitive space, caterers must be up to date with the latest trends in eating out. Diners are looking for choice

Image: Aviko

and innovation which in turn puts significant pressure on chefs and caterers who need to be aware of keeping preparation times, cost and waste to a minimum, which is where frozen can offer significant results.” “For caterers, innovation is essential to bringing customers through the door, and the more products that become available from frozen the better it is for the fast-paced QSR market. For example during busy periods such as Christmas chefs rely on frozen ingredients that are new and exciting that can be quickly prepared and sent out to the customers.” “Big Al’s innovative Italian Pizza Twists are suited to time-precious consumers, adding relevance to the on-trend street food craze,” says Darragh. “The delicious authentic Italian stone-oven baked Pizza Twists are ready in 60 seconds from frozen and come with consumer ready packaging sleeves. Additionally, operators can now tap into the morning trade with Big Al’s recently launched Breakfast Twist, the perfect all day breakfast option for any outlet. “The foodservice market saw a 7% increase in consumers eating out during breakfast (NPD Q3 Report 2016), and Big Al’s stone baked Breakfast Twists are a delicious, innovative option, as frozen food is often fresher than its unfrozen counterparts, locking in vital nutrients, vitamins and minerals.”

“We are noticing consumer trends in international flavours for ready meals, including Italian, French and particularly Mexican,” explains Karen. “Gluten free and free from ranges (e.g. vegan, dairy free etc) are all doing well too, such that products are now being ‘made without’ but not necessarily overtly marketed as such. This way they are not a deterrent to those that aren’t this way inclined, but will be attractive to those that are intolerant / lifestyle choosers; and will look closely at ingredients to find what they are looking for.”

Innovation is essential to bringing customers through the door, and the more products that become available from frozen the better “As time moves on and consumer attitudes towards frozen food changes, I think we will see a resurgence in the acceptance of frozen food,” adds Nic. “There is more understanding and awareness among the trade and consumers now. We know that the ‘goodness’ in food isn’t compromised by freezing and that in many cases it actually preserves nutrients to freeze a product.” “Products like our Ultimate Chip will continue to see a popularity rise in the foodservice sector. These are products which demonstrate a premium, quality version of a food item that chefs would usually prep themselves. The time saving message is strong and if they have confidence in the product it is a win: win situation.” QB Issue 50 November 2017

TRANSFORMING THE QSR & FOOD-TO-GO INDUSTRY

Talking Tech interview: 3S POS We speak to Aziz Gunes Commercial Director of 3S POS, UK based software developers for the hospitality industry. He explains how he got into the industry, the challenges he faces and how 3S POS overcome and innovate in this fast paced sector.

FOODit

Deliveroo

7Bone Burger Co

Special offers drive sales, find out how Meriden Fish Bar achieved a 25% increase in sales vs last year…

Dark Kitchens are the next big thing, find out how Deliveroo look set to shake up the food delivery industry with a £284m investment…

7Bone are simplifying the food ordering process with their new ‘click and collect’ ordering system…

Issue 50 November 2017

TALKING TECH

Deliveroo prioritise ‘Dark Kitchens’ after £284m investment as they become the fastest growing UK tech company. Technology Company Deliveroo has raised £284 million of new funding enabling them to revolutionise the restaurant sector by introducing Deliveroo Editions. Their delivery only kitchens will allow partner restaurants to expand without any of the traditional upfront costs, whilst increasing food selection for customers and optimising delivery times. Deliveroo announced last month the opening of six new sites to accommodate their dark kitchens — restaurant-staffed kitchens without dining rooms, serviced entirely by Deliveroo riders. The new locations include: Whitechapel, Islington, Crouch End, Swiss Cottage, Bermondsey and Wimbledon. Among the London restaurant partners to take space in the new sites are MEATLiquor, Ahi Poke and Busaba. Deliveroo says the 49 Deliveroo-only kitchen expansion will create 150 restaurant jobs in the capital and “increase work available for delivery riders.”

“So I am extremely pleased that our new investors share this vision and have decided to make such a significant investment in our future. With this funding we will invest further in our delivery-only kitchens Editions, in developing our technology and in taking Deliveroo to more towns and cities. This investment will take us to the next level and allow our riders to deliver ever more great food directly to people’s doors.”

Deliveroo is currently the fastest growing UK tech company and one of Europe’s biggest tech success stories. This new funding will allow Deliveroo to invest heavily in enabling more people to order great local restaurant food - quickly - to their front door. Through a “proprietary data-led site-selection engine” Deliveroo say that their Editions “match a specific area with a restaurant that has the greatest chance of success in that location, meaning more choice for customers and the chance for restaurants to scale fast.” Deliveroo will provide restaurants with the infrastructure to set up their kitchens so they can introduce their brand to a new area within two or three months. They say they provide restaurants with unique insights “that allow them to tailor menu items and pricing to the customer base, leading to increases in sales of up to 400%.” The new funding will help introduce Editions to the twelve countries in which Deliveroo operates and expand existing Editions sites in London, Brighton, Reading, Leeds, Nottingham, Cambridge, Manchester, Melbourne, Hong Kong, Dubai, Singapore, and Paris. Will Shu, founder and CEO of Deliveroo, said: “I remember how excited I was carrying out our first delivery. I hoped that people would love being able to order great food from their favourite local restaurants straight to their front door. I am proud that just four years on, millions of people use Deliveroo in over 150 cities around the world. This is all thanks to the hard work of our riders, the great restaurants that we work with and our brilliant customers.”

Online and mobile ordering, loyalty and digital marketing, all branded to your business. Money paid straight into your bank, with ZERO commissions and everything included in a flat monthly fee. Stop giving your profits away and take back control with your own online ordering system, built for your business.

Issue 50 November 2017

TALKING TECH

FOODit’s online takeaway sales up 25% in 2017 Restaurant website builder FOODit, a JJ Food Service company, has launched a range of new features for restaurant and takeaway customers to increase online sales. Senior Product Manager, Paul Sharp, said; “The top performing restaurants and takeaways all use special offers to encourage diners to order directly from their website. Now, with our new BackOffice feature, they can instantly add promotions in just a few clicks.”

helping you to know where to make tweaks; An increase in website speed – FOODit websites are now one of the fastest available on the planet; and a new FOODit App; enabling diners to order from their favorite local FOODit takeaway in just a few taps. All customers are supported with new and improved, personalised POS, sales and customer data to build personalised marketing campaigns. A FOODit YouTube channel is also now available, featuring a series of video case studies. Watford-based fish and chip shop The Meriden is the latest customer to sign up to FOODit. All these added-value benefits have helped to increase sales generated by FOODit websites by 25% in week 35 of 2017, compared with the same period the previous year.

FOODit puts caterers online with their own transactional websites, social media and marketing support and help to be found on search engines like Google. Examples of the new special offers feature includes giving diners the option to ‘Add a free side or drink with orders over £20’ or ‘10% off with orders over £15’. “Coming soon is a buy one get one free option, which is a great way to drive traffic during quiet periods,” said Paul. In the past three months, FOODit has invested in further developments to support restaurant and takeaway customers, which include: Options for diners to leave feedback on specific dishes –

Why the hospitality sector should embrace going cashless There has been a huge rise in establishments offering contactless and mobile payments, research by payment solutions company First Data has found that 25% of consumers believe that the food and drink sector (cafes, restaurants, bars and pubs) is the worst offender when it comes to not offering an alternative payment method to cash. Worryingly, they also found that almost half (43%) of people would go elsewhere rather than seek out an ATM – a hefty price to pay. “While hospitality services may have been put off accepting card payments due to the perceived cost of interchange fees, debit and credit card rates have become more aligned and processing costs have reduced,” says Hetal Patel, Marketing Director, First Data.

half (48%) said that they are looking for an efficient experience “with little interaction. “There are now multiple payment options both online and on the high street, giving shoppers choice - a key factor when it comes to offering a quality customer experience.” With almost 2.9 billion contactless payments made in the UK in 2016, there is an undeniable trend towards the ‘tap-and-go’ convenience of alternative payment methods. This undoubtedly impacts the hospitality sector as consumers will naturally end up where they feel their needs are best served. “By offering alternative payment methods, businesses are able to get to know their customers and their spending habits better,” continues Hetal. “By mining transaction data, business managers and owners can gain valuable insight into their customers preferred payment method.”

“With this in mind, payments acceptance should be given careful consideration as it forms an integral part of a customer’s experience, offering a seamless service will ensure that your customers will remain loyal and return time and time again.”

Meeting and anticipating needs at all levels is essential to the success and growth of a business. Having these data points to hand will allow you to go above and beyond by offering a truly personalised service which will keep customers coming back. “Failing to do so could mean the loss of repeat business,” warns Hetal.

Convenience is paramount for customers and businesses “Our research found that speed was one of the top payment concerns among consumers in the UK, with 98% preferring to pay with contactless cards as it is faster,” continues Hetal. “As well as this, almost

“Today’s consumer has well defined preferences and the businesses that identify these and make strategic adaptations to their payment acceptance methods now are those that will reap the benefits in the long term.”

Issue 50 November 2017

TALKING TECH

Mobile ordering platform launched by award-winning Indian restaurant chain The restaurant, named ‘Brand of the Year 2017’ at the Asian Food & Restaurant Awards, has made its click and collect menu available via mobile orders across ten of its eleven branches in the Midlands and North of England, powered by Preoday. Shabir Hussain, owner of Akbar’s, says: “Akbar’s has cultivated a reputation across the Midlands and North of England for the quality of our food and atmosphere as well as our exemplary customer service. We push ourselves every day to be the best and by adopting mobile ordering we are taking another step along that path.” “We have no doubt that our loyal customers will be thrilled to be given a new, convenient way of ordering their favourite meals from us”.

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Issue 50 November 2017

TALKING TECH

Tech g n i k l Ta iew: v r e t n I

3S POS

Name:

How did 3S POS start?

Aziz Gunes

Role:

Commercial Director

Duration:

2 Years in current position, 7 years in total with 3S POS.

Previous roles:

Product Development, Marketing, Business Development.

As a young software developer, our founder, Emad Salib, visited a friend’s restaurant 20 years ago when EPOS systems were nothing more than a fancy calculator. The developer of the software at the time was not fixing bugs nor adding new features she desperately needed. So he decided he would try to help her. While trying to fix the bugs he accidentally breaks the system. Feeling responsible and embarrassed, he decides to develop a complete new EPOS software for her in 7 days with all the features she wanted while working a 9-5 job and gives it to her as a gift. Through word of mouth other restaurants find out about what he does and they also request the software. This becomes his new hobby and he enjoys helping restaurants out. Eventually the demand gets so high that he starts losing sleep to keep up and decides to quit his day job to fully concentrate on his EPOS software and turns it into a business.

How did you end up at 3S POS? While I was studying Electronics & Electrical engineering at university I decided to get a job in the hospitality sector as it offered the most flexible hours to fit around my studies. I started working 58

Issue 50 November 2017

in bars and restaurants; very quickly I started enjoying the sector and moved into management roles despite being in full time education. I worked with a consultant during summer holidays on many different projects giving me exposure to most of the EPOS systems used in the industry – and me being a geek at heart mastered how to use every single one in no time. When I graduated from university, I wanted to pursue a career in engineering however through mutual connections I was introduced to 3S POS and straight away I felt that all of my experiences and skills were relevant. I was now working for a software company developing technology for the hospitality industry.

What does 3S POS do? At 3S POS we develop EPOS and business management software for the hospitality & retail sectors; we work very hard to identify the needs and obstacles our customers face in the day-to-day running of their business. We develop mission critical EPOS solutions by listening to our customer’s requirements, observing their operations and drawing on our technical know-how. Our unique consultation process ensures their investment in technology is an extension of their business rather than just another tool.

TALKING TECH

development team sits together with our sales, marketing, technical support and management teams in our London office. This creates an environment where they get direct feedback from our customers and communication between departs are instant. Allowing us to understand the pain-points our customers are facing in the day-to-day operation of their business and developing solutions to address these issues quicker.

What are the ambitions of 3S POS?

How many staff do you employ? 20 and growing very fast. We are a small team but we support 1000’s of customers nationwide due to our software being extremely well built.

What is the office atmosphere like? We are a geeky family. Everybody in the office is passionate about technology and food. So if we’re not debating about new technologies we are debating about food, different types of cuisines, and our favourite restaurants. Yummy!

What did you want to be as a child?

a very big technology shift, although for many years EPOS systems were a necessity for business, customers always compromised features against cost. Now that technology is leading growth in the market, customers are seeking to have the right EPOS system with the vital features and integrations they require to enhance their business operations. 3S POS are committed to address the current technology trends and provide our customers the latest features and integrations that enhance their business operations and the customer experience they want to offer.

What makes 3SPOS unique?

What industry challenges does 3S POS address?

3S POS are a UK based software house solely concentrating in the development of software technology for the hospitality and retail industries. We build solutions that can support a small start-up to a multisite operator with nationwide and worldwide branches. We have successfully installed our systems from Beverly Hills, USA – to South Korea for our UK customers expanding in new territories. We also offer consultation and bespoke development for those customers that require a unique feature to enhance their EPOS requirements.

The hospitality industry is going through

As a UK based company, our software

I wanted to be a scientist or an engineer. I wanted to innovate and from a young age I was fascinated with technology and electronic devices. I was the type of kid that always tinkered with and broke his electric toys to get inside and figure out how it all worked. My parents were never happy with this – oops!

3S POS are heavily invested in the future of EPOS and hospitality technology. We see a big surge in the Casual Dining and QSR markets and have been investing in and developing new technologies like integrated online ordering systems, customer loyalty apps, self-service kiosks, driver management technology and integrated digital signage solutions. We want to offer our customers a complete end-to-end technology solution that helps them control every element of their business.

What was your first day at 3S POS like? It felt like I knew everybody for years, usually there is always this awkward 1st day where you don’t really know how to fit in. Not at 3S POS – great bunch of people! Our managing director and founder, Emad, is such a friendly and humble guy you forget he’s your boss at times!

What challenges does the business face day to day? Technology is advancing and being adopted in the hospitality sector quicker than ever before and the biggest challenge now is trying to figure out which technologies to invest in or to integrate with that is going to last in the industry.

What has been your best day? I can’t really pick a best day but the greatest feeling I get is when we demonstrate our full software solution to a potential customer and see the amazement in their facial expressions and the compliments they give us on the comprehensive features we offer. “Wow” and “Really” are common words we hear! Issue 50 November 2017

TALKING TECH

they used the show to demonstrate their determination to optimise all aspects of the business, bringing every element together to make their restaurant experience an excellent one. This positive attitude, a willingness to embrace with technology trends and the pursuit of perfection has served 7Bone well. Today the team is celebrating the launch of its sixth venue in the south of England as well as its reputation as one of the country’s edgiest, coolest burger chains.

7Bone Burger Co launch click and collect ordering platform 7Bone Burger Co, the American-style restaurant that encourages guests to ‘Talk Dirty with Us’ has launched its own click and collect online ordering platform in association with Preoday. Roll-out of the new platform is initially planned at the restaurant’s Reading branch and customers can order online through the company’s website. Following a successful

Be the best in hospitality

introduction the team will have the option to extend to other branches as well as launching a complimentary pre-ordering mobile app. In 2014, the founders of 7Bone in Southampton appeared on BBC’s The Restaurant Man. The founders Matt and Rich, with their great passion for burgers and American food, knew they had hit on a recipe for success. Aware that service and operations are just as important as taste,

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Issue 50 November 2017

London-based food start-up Kitchup has launched an equity crowdfunding campaign for £100,000 on Seedrs, to help fund their expansion and development of their technology. The UK’s first online managed marketplace for kitchen space, Kitchup matches underused commercial kitchens with food businesses. Kitchen users can easily find and book affordable and flexible space on-demand, whilst kitchen hosts get a secure and simple way to earn extra income from sharing their commercial kitchen.

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•

“With our growth plans in full swing we are excited to have them join us for the ride and provide us with a technology platform that will help customers order takeaway for collection, online, at the click of a button!”

Kitchup launches £100,000 crowdfunding campaign

We make your point of sale simple, efficient & dependable, everytime anywhere

Windows PoS, Tills and Payment Devices

Rich Zammit, 7Bone, Co-Founder, comments: “This restaurant industry is continuing to evolve, especially now customers are more tech-savvy. Our goal is to keep delivering customer value and in doing so, strive to make it as convenient as possible to order takeaway. This has led us to partner with Preoday.”

Referred to as “driving an Airbnb-style revolution in London kitchen space”, the team’s mission is to build a sustainable global network of kitchen spaces and a new kitchen economy. Co-founder Emma Jones said: “Through leveraging underused kitchens, we’ve seen first-hand how bringing people together to share space has helped build careers in food and provided businesses with the opportunity to grow. For our kitchen hosts, they get access to extra revenue from space they otherwise wouldn’t be using.” “The food industry is changing rapidly, and Kitchup is helping businesses remain agile – they can expand to new locations and test new markets or concepts while keeping costs low by only using space when they need it.”

Issue 50 November 2017

Accepting Cards Other Payments

Issue 50 November 2017

We no longer live in a time where cash is the only accepted payment method. Consumers now have many options at their disposal from paying via mobile phone or using contactless technology, tools that have been welcomed with open arms by the food-to-go and quick service restaurant industry and for good reason.

All food-to-go and QSR’s start with the order - which is usually quickly followed up by the payment - therefore incorporating a quick payment method can benefit not only the restaurant but also the customer. Efficiency is key in this market as customer’s facing a long queue may decide to visit elsewhere, therefore contactless payments really can be the unsung hero of getting through the lunchtime rush quickly. Barclaycard states ‘touch and go spending will save UK shoppers almost £1bn worth of time by 2021’, which sounds fantastic for the shopper but also great news for the restaurant as it frees up valuable time. The UK Cards Association’s statistics from April 2017 show that over 108 million contactless cards have been issued and people are enjoying using them. A huge £3,913.3m was spent using a contactless card in April 2017 alone (a 147.6% increase from the previous year). The average contactless transaction for April was £9.40 with the maximum single payment currently being limited to £30, however we are seeing some pressure to increase the limit further meaning the largest of food bills could be paid by one quick and simple tap of your card. Despite these statistics roughly 3 million small businesses still do not have a card machine in operation. As shown by these statistics contactless payments have grown tremendously over the last 12 months. We are also seeing a growing trend for consumers to be able to pre-order and pay for their food before even setting foot in the restaurant. In fact they do not even have to speak to someone face to face due to the availability of self-order kiosks which once the food has been paid for - with card usually being the only option – allows orders to immediately be sent through to the kitchen. London based restaurant Vital Ingredient, have set up their very own online ordering platform with the assistance of Preoday. They saw 1700 orders taken online for the month of July alone which has helped significantly reduce the in-store queue time. The ordering platform also helped to increase purchase per receipt due to customers being able to browse the entire menu and in turn making more considered choices. With online and mobile ordering a proven success with consumers, Vital Ingredient

ACCEPTING CARDS & OTHER PAYMENTS

has decided to expand the service, a recent update included the integration with the Vital Ingredient wallet. Paolo Perretti, Managing Director, of Vital Ingredient says; “As most of our customers are London office workers the lunch period is always very busy. Knowing that queues can be a big turn-off for walk-by customers, we planned to reduce queues in-store by offering a pre-order, pre-pay option.”

Contactless payments, particularly mobile payments, are the most popular, increasing by 336% yearon-year.” “But apps and self-service payment options are also on the rise” he adds. Our research shows that two--thirds of 21-34 year olds would prefer to pay via self-service, instead of a person. By not offering such a service, restaurant operators are potentially missing out on a large and brand-loyal customer base.”

We take a deeper look at what payment options are currently available and investigate what the future holds.

What payment options are available to the QSR/Food to go industry? James Frost, CMO, Worldpay says; “The QSR sector is based on the principle of quality food served fast, so operators also need to consider how to implement a quick and efficient service in their serving area too, to reduce the burden on staff, and allow them to take up other posts around the restaurant. “To speed up the ordering and payments process, there are a number of different options available to restaurant owners” adds James.

The key drivers for payment within QSR and the food to go industry are speed, and removing the pressure on staff

“There are a variety of payment options available to QSR/Food to go industry such as Desktop Terminal or Wifi Terminal at Base, or Yoyo Wallet,” adds Tejal Patel, of 3R Telecom. “We believe there is something out there for everyone to suit their requirements. Each payment option differs in features and benefit your business in a number of ways.” The key driver for payment within QSR and the food to go industry are speed, and removing the pressure on staff and the kitchen during busy periods. The introduction of contactless has helped with speeding up the transaction time when it comes to customer payments, which ultimately drives improved profitability. “However, a recent mandate from VISA, Mastercard and American Express means that all contactless transactions will have to be individually authorised, “explains Peter Moore, MD, LOLLY. “This is likely to have a detrimental effect through slowing down the transaction times for contactless,” he warns. The industry is also seeing the next level of innovation, pre-payment and collection. Starbucks was one of the first to introduce this and there are now numerous apps like Deliveroo, Just Eat, iScanGo and Flypay. Because these types of App require registration, they are also driving customer loyalty. “However, these services come at a price,” cautions Peter. “You will not only pay a monthly cost per sit but some apps also charge by each

Issue 50 November 2017

Contributors • Peter Moore, Managing Director, LOLLY • James Frost,Chief Marketing Officer, Worldpay • Tony Franklin, Sales Director, Orbis Tech • Tami Hargreaves, Director of Innovation & Partnerships, Barclaycard Mobile Payments • Tejal Patel, Marketing & Communications Manager, 3R Telecom

customer registration. Merchants will also pay more for the payments, as this will be an online payment and therefore considered higher risk by the acquirers. “Pre-pay and collect are the future however and a requirement of the millennials so ignore them at your peril.” It is clear that the future of payments is certainly cashless, with the sector already leaning more predominantly towards contactless and mobile payments. This has resulted in more businesses within the QSR sector accepting a wider variety of credit and debit cards, not just the most popular cards in the UK. “On top of this, support for Apple and Android Pay, alongside other mobile payment systems, is becoming increasingly popular,” says Tony Franklin, Orbis Tech. “This is something that Orbis Tech, as software developers, are reacting to more and more. “Within the QSR industry the clue is in the name: quick service, and this need for speed is driving outlets to support quicker and more efficient types of payment. Leading the way is the rise of the mobile payment app, with app providers able to offer quicker payment processing alongside digital loyalty and reward schemes, simultaneously improving service times and the customer experience,” adds Tony. There are many opportunities for the industry, especially as QSR

ACCEPTING CARDS & OTHER PAYMENTS

and Food-to-Go outlets want to be known for fast and convenient service. “Accepting both cash and Chip & PIN transactions is a good place to start – but we believe embracing contactless payments is a vital next step,” says Tami Hargreaves, Director of Innovation and Partnerships at Barclaycard Mobile Payments. “In fact, with Barclaycard research revealing that nearly six in ten Brits are now paying this way, it’s an option that today’s busy shoppers expect to see.

like Barclaycard’s Android Contactless Mobile or Apple Pay also offer the option to complete transactions,” adds Tami. “Wearable devices, from a wristband to a watch to a fashion accessory, are other ways consumers can pay with just one tap.”

What service providers are there in the market and what can you expect by way of support for your business? Payment providers like Barclaycard offer businesses advice and infrastructure to help meet consumer demands. This includes sharing their cutting-edge technology, from contactless to ‘invisible payments’ – where payment details are stored and shoppers can simply walk away without visiting a till. “They will also provide ways to keep consumer data safe through anti-fraud measures and secure storage,” says Tami. “The best providers not only equip you with the latest products;

“Merchants are also seeing the advantages of accepting ‘touch and go’ payments, which save an average of 7 seconds per transaction compared to Chip & PIN, and 15 seconds when compared to cash. One in five businesses report that they are processing up to 50% more transactions by adopting this technology. “Although Contactless is not limited to a ‘touch and go’ card. Mobile apps

The best providers not only equip you with the latest products; they also offer consultancy and expertise to keep you up-to-date on the most current innovations

they also offer consultancy and expertise to keep you up-to-date on the most current innovations and changes in consumer expectations so you can get ahead and stay ahead,” advises Tami. Within the sphere of contactless payment, the market for mobile apps is certainly prospering, in no small part due to the cross-platform and multi-outlet support they can offer. “As mobile app providers race to produce ‘the killer app’ we are seeing

YOUR EDGE IN PAYMENT & BUSINESS MANAGEMENT R

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Durable touch screen EPoS with optional extras Bespoke screen customisation, the way you want it Integrated with contactless payment and mobile top-up Standalone debit/ credit card payment facility available Support for hardware/ software/ back-up available UK based customer support, 24/7 365 days Finance options available (subject to credit approval)

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ces software

www.3rtelecom.co.uk Issue 50 November 2017

that apps with new, key features are always coming to market to try and streamline the restaurant experience,” says Tony Franklin. “For diners, a key development in mobile apps is the option to order and pay for food using an app, from the table and at their own leisure. “Not only does this bypass the need to wait for service, but it also puts more control into customers’ hands as they are able to check over their order personally and pay when they are ready,” adds Tony. Of course, for outlets to truly benefit from mobile payments, integration with their EPoS system is vital as Tony elaborates, “Systems like Orbis Tech’s EPoS Software can offer full integration with a mobile app, allowing operators to capture customer data at the point of payment, and use this to analyse buying habits, tailor rewards and loyalty schemes and track customer satisfaction if desired. “For app providers, such as Yoyo Wallet and Como Sense, who offer full integration with EPoS systems, this can help to set their app apart and create an advantage for operators who use it. As part of our installation package, Orbis Tech offer continued support for operators, which can be key as new payment types become available,” concludes Tony. Of course service providers vary in the support and service and there are many of them, each providing a different service. “Choose the service you are looking for and then compare the cost for the service,” says Peter. “Along with the support fee

“It should always be about taking payments to the next level and understanding consumer activity, but on an individual basis, so that the operator can effectively target that person,” adds Peter.

Issue 50 November 2017

Peter adds: “Today we are beginning to see organisations using equipment that is focused on biometrics and vein reading - taking security to the next level.”

What equipment do you need to have to ensure you can process payments effectively? Processing payments effectively doesn’t need to be complicated or require lots of new gadgets; your payment provider will be building the latest technology into the products and services they deliver to you. “For food retailers, it can be as simple as ensuring your card terminal is contactless-enabled,” says Tami Hargreaves. “For those who trade seasonally or on-the-go, perhaps at markets or festivals, mobile point-of-sale devices such as ‘Barclaycard Anywhere’ may be a simple and cost-effective solution. With a little upfront investment and a small fee per transaction, these devices enable food retailers to generate even more revenue by accepting card payments without being tied into a lengthy contract,” says Tami. Of course the equipment you need will depend on the environment and the app/product you are operating with, as well as the scale of the operation. “It could be as simple as

a 2D barcode or an RFID reader or just a simple loyalty,” says Peter. “The main focus should not be around the equipment, but about the processes relating to payments and the security behind it. It also has to be very simple from a customer perspective.

and the acquiring costs. Don’t make it complicated instead look at solutions such as YoYo and Flypay.

Payments made via mobile and contactless are increasing, exceeding £370 million in the first six months of 2017.

Alongside an EPoS terminal and accompanying card reader, some mobile payment apps may require additional hardware, such as a QR (Quick Response) code reader to scan codes displayed on a mobile screen. Tony advises; “Whilst this is an investment, the advantages can quickly become apparent as the speed at which a QR reader can process a payment is faster than contactless card payments.” Payment processing company Worldpay have a number of options for restaurants of all sizes, from My Business Mobile (currently being piloted by a number of micro-businesses in London) which turns any Android NFC enabled smartphone into a payment device, to My Business Hub, our integrated payments terminal and EPoS system. “It’s gone beyond proof-of-concept to a live trial with around 20 previously cash-only merchants in London,” says James Frost. “The technology will be piloted among up to 50 microbusinesses in London in 2017. My Business Hub provides the ability to reduce the daily admin burden by

ACCEPTING CARDS & OTHER PAYMENTS

automating the reconciliation of cash and card payments. “Accepting all forms of major debit and credit cards, contactless, mobile payments and cash, the detachable tablet also allows operators to see daily total sales, compare sales trends, access up to one year of transaction history, keep on top of cash flow, manage reconciliation quicker and view invoices on a simple and easy to use platform,” adds James.

What future developments can we expect in regards to accepting payments? The sector has seen payments progress from cash to card, then onto contactless and now mobile. A potential future for payment lies in the promise of ‘wearable tech’, such as smart watches. “With Android and Apple Pay both available payment options on supported smart watches, there is already an increasing number of people using them to pay for goods,” says Tony Franklin. “What we can expect to see is other payment providers, and indeed existing mobile payment app developers, begin to offer support for wearable tech as well, which will lead to more widespread adoption.

“Another development with high growth potential is ‘pocket checkouts’, which allow a consumer to scan and pay for goods on their phone. Earlier this year, Barclaycard successfully trialled this technology via an app called Grab+Go in our canteens.

‘cashless society’ we are quickly heading towards will continue to push the sector forward. “Our data shows that payments made via mobile and contactless are increasing exponentially, exceeding £370 million in the first six months of 2017. “As new smartphone models offer a greater range of mobile payment options and additional biometric security measures, as deployed by Samsung with the S8 smartphone and in the iPhone X, we expect to see this monumental growth increase over the next five years. James adds; “Our data shows that 61% of consumers would be happy to use biometrics to authorise a payment. In the last few weeks, we have seen many headlines focused on the retail sector taking note of this trend, and using finger vein technology to authenticate payments. We believe that all sectors can benefit from this, particularly the quick service restaurant sector.” At Barclaycard they expect contactless payment to continue growing with ‘touch and go’ set to increase 317% by 2021. “New developments like contactless watches and car keys mean consumers can pay for a meal or a takeaway with even greater ease,” says Tami.

Half of shoppers aged 25-34 would be open to innovations like retina scanning and contactless chips embedded in their body, such as their palms or fingertips,

“Users download the Grab+Go app, create an account and preload their payment details, then use their smartphone camera to scan the barcode on items of their choice,” adds Tami. “When finished, they click ‘I’m done’ and walk out; payment is taken seamlessly and invisibly in the background and the receipt is stored in the app.” Finally, Barclaycard note the driving force of younger consumers as the reason for the necessity of cutting edge payment methods. “Half of shoppers aged 25-34 would be open to innovations like retina scanning and contactless chips embedded in their body, such as their palms or fingertips,” adds Tami. “This makes them the most ‘forward-thinking’ age group when it comes to payment technology. So, as their purchasing power continues to increase over time, we should expect not only a rise in contactless and invisible payments, but a rise in ‘next-generation’ technologies as well.” QB

“A caveat with the current state of wearable tech is that the majority of devices require the user to also have their mobile on their person to process the request, with the wearable device acting as a conduit,” adds Tony. “It’s probable that this dependency will die out over time, which will further liberate payment providers when offering a wearable payment option for consumers.” “Wearables have been cited as a game changer when it comes to payments over the next few years,” agrees Peter. “We’re already seeing a number of entrants into this market. Security remains the key concern, but it will be exciting to see how this market evolves.” James Frost assesses that the Issue 50 November 2017

WHAT’S NEW Premium superfood brand, Andean Sol takes on UK chia seed market Andean Sol has announced the launch of six brand new products including; Organic Chia Seeds, Chia Oil and two UK firsts: An Olive and Chia Oil blend and Organic Royal Quinoa. Sourced from the Andean region of South America, the products launched onto UK shelves this October. Working closely with farmers in the Andean region, Andean Sol meets the growing consumer demand for healthy, tasty and nutrient rich foods. Organic Royal Quinoa is high in fibre and contains twice the plant protein of rice while Organic Chia Seeds are a superfood rich in antioxidants and one of the highest plant-based sources of omega-3.

Mackie’s launch brand new popcorn flavour Mackie’s at Taypack have added a flavour to their popcorn range – a fully toffee coated popcorn. Already renowned for their premium Scottish potato crisps, they diversified into the popcorn market in January last year and have been reaping the rewards since. Always aiming to bring something new to the table, they launched the toffee popcorn at the Royal Highland Show this year where the feedback was so positive that they sold out of the new product on the last day of the show. This toffee coated variant brings a slightly more indulgent option to the range, which is currently made up of Sweet, Lightly Sea Salted and Sweet & Salted popcorn.

Autumn’s ultimate ‘pick me up introducing Lee Kum Kee’s Sriracha Mayo We’re a nation of mayo lovers and it’s long been a favourite, either mixed with tuna in a sandwich or used as a dip for chips, but there’s a new player on the scene, with flavours from the East - Lee Kum Kee’s Sriracha Mayo. Full of flavour and spice, but with a delicious creaminess, this is the ultimate condiment to add to your quick-fix lunch, family dinner or weekend brunch with friends. This mayo can give your dish a small kick without overloading on spice; perfect for those who might usually avoid fiery sauces. It instantly adds a hit of flavour and warmth, making it the perfect autumn ‘pick me up’ as the days get colder and the dark evenings draw in. Try it as a spicy addition to burgers, wraps and even cottage pie - mixing it into the mashed potatoes.

Issue 50 November 2017

Fruittella launches sugar free range Fruittella has launched a new range of sugar free sweets - Fruittella’s Sugar Free Fruit Foams and Sugar Free Fruit Gums in an effort to help people enjoy a sweet treat without the sugar. The Foams and Gums are naturally sweetened and full of Fruittella’s favourite fruity flavours, from citrus lemon to sensational strawberry.

in their shopping basket and Fruittella Sugar Free does just that!

The packs – both in a pouch format – have been developed in response to research that showed 92% of consumers are trying to reduce the amount of sugar

Naturally sweetened by the extract of stevia leaves, each sweet is full of natural flavours with absolutely no sugar and no artificial sweeteners.

Panacea’s Drop of Goodness

Our drinks are naturally sparkling and dairy free, and are a great alternative to fizzy soda drinks or yoghurt-based health drinks, which are easy to incorporate into your everyday healthy diet and lifestyle.

Panacea Drinks, an amazing water kefirbased drinks range which is new to the market, packs a tasty punch, delivering drops of goodness that add friendly bacteria back into your body. This bacteria can be beneficial to gut health and your immune system, and drinking Panacea is an easy and delicious way to top yours up naturally.

Created by working mum and entrepreneur Kelly Neill from Northern Ireland, this range of water-kefir drinks is already gaining popularity, in part thanks

to the three delicious flavours which include Ginger, Rosa and our lime and mint infused Projito. Our drinks are all low sugar, fat free and less than 43 kcals per bottle, and being naturally dairy-free they are the smart, healthy choice for any time of the time day. We recommend enjoying one Panacea a day for maximum benefit and to feel great from the inside out.

Issue 50 November 2017

LEGAL

COPING WITH THE CHRISTMAS PEAK: RECRUITMENT ISSUES RE SEASONAL WORKERS

With thoughts turning to Christmas, employers may be considering what staffing options they have to help cope with the party season when demand for their services may temporarily increase. Below are four points to think about when recruiting additional help for this seasonal rush of trade. 1. Employment Status: Consider whether the individual taken on will be an employee, a worker or self-employed. Employment status is something that needs to be evaluated using the applicable legal tests as it is the way that the law views the individual that is important; not what you label them yourself. It can be a tricky exercise – remember all the recent cases on Uber and Deliveroo? These concerned disputes over employment status categorisation. Why is it relevant? Each category enjoys different employment rights – all three categories are protected from being discriminated against but only a worker and employee have the right to, for example, take paid holidays. If the individual is an employee, they will benefit from the most employment rights, such as the right to receive written details of their employment terms if they are employed for more than a month and, significantly, where they are employed for two years or more, employees benefit from the right not to be unfair dismissed. 70

Issue 50 November 2017

2. Fixed-Term Employees: Individuals recruited simply to cover a seasonal peak in work are often recruited on a fixed-term basis. Care must be taken to ensure that any fixed-term employees are not treated less favourably compared to permanent employees (unless that difference in treatment can be objectively justified). By way of example, if your permanent employees are entitled to receive a friends and family discount as a benefit of their employment, this should be offered to your fixed-term employee too. Additionally, if you hire the same individual on a number of short fixedterm contracts, it may be found that there is an overarching umbrella contract in place (essentially meaning that the individual is deemed to be employed by you throughout, including during the times when they are not carrying out the actual work). If an umbrella contract continues in place for two or more years, you need to be very careful when the arrangement finally comes to an end as it will likely be considered a dismissal in the eyes of the law. Therefore, you would need to have a fair reason for the dismissal and follow a fair termination process to avoid a finding of unfair dismissal. 3. Part-Time Workers: Part-time workers are also legally entitled not to be treated less favourably compared to their full-time equivalents, unless there is some

objective justification for the difference. Therefore, for example, if your full-time employees are entitled to a free uniform, your part-time employees should also be given that same benefit. 4. Agency Workers: Relationships are often in place with recruitment businesses who provide “temps”. Even though that individual is unlikely to be considered your employee, they are still entitled to access to any collective facilities that you have (such as a staff room) and they should be given information about any employment vacancies that arise. Further, if their engagement lasts for at least 12 weeks, they become entitled to be paid at the same rate of pay and enjoy the same basic working conditions as your permanent employees. All employers should think carefully about the above issues whenever recruiting additional seasonal personnel. As usual, it is always sensible for employers to accurately document the arrangements with the individual (ideally in advance of them starting work) so it is clear what terms and conditions govern the working relationship. This can help avoid dispute later down the line and ensure that your Christmas period remains a merry one. Katee Dias • Senior Solicitor Employment Team, Goodman Derrick LLP kdias@gdlaw.co.uk

ACCOUNTANCY

The Importance of good financial information Accounting is just about the numbers, making sure a business is doing everything by the book, submitting the correct information to HMRC at the right time, keeping everything legal, right?

Wrong! Taking this kind of stand-alone approach to your accounting function could do your business more harm than good. This is why you, with support from your accountant, need to take a holistic approach and understand how good (or bad) control of finances affects your entire business. A business owner needs to have a good understanding of how each decision affects their bottom line. What I’m describing here is often referred to as management accounting. Good management accounting will give you actionable information rather than the more common historical information you achieve from year end accounts. This involves planning for the future and goes into much more detail about different aspects of the business. For example, information may be produced to identify issues that may arise in budgets or changes

in production to increase productivity. In the main part, management accounting does not focus on what has already happened. It is in the now, it is involved in the day to day running of the business to ensure every decision is right for the business financially. It’s all very well producing the best product or service in the world, but if it’s not viable to sell it, you’re wasting your time. Management accounts are likely to be essential if you’re looking for outside finance for any expansion plans; banks and other lenders will want to know that you are able to repay any borrowing and that you have a clear financial plan. Whilst this may sound like a daunting task it can be broken down to small components such as reconciling the bank regularly and updating sales and purchase ledgers. These small steps allow you to monitor your cash flow and plan for the

months ahead as you should be able to plot your income and expenses with reasonable accuracy. t is now easier than ever to keep on top of your finances, online bookkeeping packages such as Quickbooks Online, Sage One and Xero (to name a few) can link directly to your bank and you can even import expense details straight in using third party apps. It really has never been simpler. The added benefits include being able to work more closely with your accountant, enabling them to support you and guide you with business decisions.

We hope you have found this article interesting. Tax can be a complex issue and we are here to help. Simply email Peter Watters p.watters@mcphersons.co.uk or call our Head Office on 01424 730000 for a free consultation at McPhersons’ London, Bexhill or Hastings offices. Issue 50 November 2017

PROPERTY

Our property pages highlight businesses for sale, nationwide!

QUALITY FREE OF TIE PUB/RESTAURANT WITH 3 HIGH QUALITY LETTING BEDROOMS THE SNOOTY FOX, 1 BROOK STREET, WARMINSTER, WILTSHIRE, BA12 8DN Licensed property specialists, Stonesmith, are delighted to be marketing the sale of The Snooty Fox, a deceptively spacious and attractive character pub and restaurant with letting rooms. The Snooty Fox is a successful business with impressive levels of turnover and strong net profits. The business has been the subject of considerable upgrade and refurbishment to an extremely high standard by our clients during their 7 years of ownership, and subsequently the business and property is presented and

furnished to an extremely high standard. Including; three recently created high quality en-suite letting bedrooms, an attractive interconnecting bar, lounge and restaurant area (with seating for 86 + customers), a well-equipped commercial catering kitchen with ancillary facilities and spacious private owner’s apartment. Externally, the property benefits from an attractive enclosed rear trade garden with al fresco seating for 32, a private customer car park for 20 vehicles and a skittle alley. The Snooty Fox is situated in a predominantly residential area on the southern edge of Warminster, around a mile from the town centre. Warminster offers a wide range of shopping and leisure facilities including a Waitrose supermarket, as well as

benefiting from a mainline railway station to London Waterloo. The nearby A303 provides excellent road links to London to the east and Exeter to the west. There are numerous renowned tourist attractions in the area including Longleat House & Safari Park, Sheerwater Lake, Stourhead and Salisbury Plain. The popular destinations of Bath (17 miles north) and Salisbury (22 miles east) are within a comfortable driving distance, making The Snooty Fox well placed to benefit from both leisure and commercial travellers. The free of tie leasehold business interest is on the market for £115,000. For details of other properties currently on the market with Stonesmith, please visit our website www.stonesmith.co.uk or call 01392 201262

SOLD – LANDMARK GRADE II LISTED FREEHOUSE THE VIRGINIA ASH, SHERBORNE ROAD, HENSTRIDGE, SOMERSET BA8 0PL Well-presented and deceptively spacious character village freehouse, prominent trading position at a busy intersection of the A30 and A375, close to the Dorset border. Grade II listed. and various outbuildings and garages. Family Dining Area/Restaurant, Commercial Catering Kitchen and 7 bedroomed family Owners Accommodation, potential for conversion. Set in approx. an acre of grounds, car parking for 100 vehicles, attractive lawned and patio trade gardens, children’s play area, 72

Issue 50 November 2017

The free of tie leasehold business was bought for an undisclosed figure. New owners, Katie Garland and Viv Cooper have now taken over the running of the establishment and are looking forward to meeting new customers

and the existing clientele. Stonesmith would like to wish them every success with their new venture. For details of other properties currently on the market with Stonesmith, please visit our website www.stonesmith.co.uk or call 01392 201262.

PROPERTY

UK’s largest food to go and 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

On: 0333 003 0499

UNDER 30k

LOCK-UP CAFE PREMISES

High Street, Ringwood, Hampshire Type: Air-con ground floor seating & kitchen area with extraction 40 cover first floor dining room. Price: Lease until 2028 £23,000 P.A.X Details: www.andrewgreenwood.com

UNDER 500k

HIGH TURNOVER RESTAURANT Lyndhurst, Hampshire

Type: 105 cover restaurant with adj. 30-seat cocktail bar, S&W facing alfresco seating for 80. Price: £75,000 P.A.X – OIRO £450,000 + S.A.V Details: www.andrewgreenwood.com

UNDER 500k

UNDER 150k

UNDER 500k

VILLAGE INN AND RESTAURANT

RESTAURANT AND CAFE BAR

LICENSED THAI RESTAURANT

Ashburton, Devon

Affluent market town, Hampshire

Type: An impressive, award winning, detached village inn.

Type: Prominent position, seats 36, bar and fully equipped kitchen.

Type: Air conditioned, 1st floor restaurant seats 60. Plus kitchen + 2 bed 2nd floor flat.

Price: £475,000

Price: £26,400 P.A.X. - £140,000 + S.A.V

Details: www.stonesmith.co.uk

Details: www.andrewgreenwood.com

Dolton, Devon

Issue 50 November 2017

DATES FOR YOUR DIARY Food and Drink Research and Innovation & NPD Summit

IGD Food-to-Go Conference November 7th, etc.venues St. Pauls

November 7th, Ricoh Arena Coventry

Learn how leading retailers are repositioning their businesses to take advantage of the food-to-go opportunity. Hear supplier case studies, from those who have created their niche in the food-to-go arena and those who are still on the journey. Also explore the mind-set of leading specialists finding out how do they engage their customers and how are they looking to evolve?

The annual Food and Drink NPD and Innovation Summit is being organised by the industry leading publication Food and Drink Business Europe. They have over 20 years’ experience in the food and beverage manufacturing industry. As a result of its knowledge of the industry and its contacts

Take away our framework to help you maximise your foodto-go growth opportunity, courtesy of our expert analysts, helping you grow your knowledge of missions, segments and operators to watch and find out the hot trends to watch in food-to-go for 2018 and beyond.

within it, it organises food manufacturing events covering the issues that matter to the industry. As a result of its knowledge of the industry and its contacts within it, it organises food manufacturing events covering the issues that matter to the industry.

Hotelympia

The Franchise Show 16th -17th February, ExCeL London

5th-8th March, ExCeL London

As the largest franchise show in the UK the show has

Hotelympia 2018 will equip visitors with products, trends

plenty of useful and interesting features for all our visitors – whatever stage of franchising you are at. Whether you are looking for free, impartial advice, 121 appointments with funding or legal experts, want to find out more about franchising your business or even chat to existing franchisees across different industries, it is all here. Just like the rest of the show all of these features are completely free for you to visit and participate in.

ISSUE

and innovations to develop their businesses. It is the place to be to source new products from the great volume and variety of suppliers - more than any other comparable UK show. As well as the latest product innovations covering equipment, food and drink, interiors & tableware, and technology, Hotelympia is set to unveil a variety of new exhibitors, attractions and business opportunities.

Free-From

Consumers are becoming increasingly concerned about what goes into their food. Due to this, more people are cutting out certain ingredients from their diets and seeking out free-from food. We take a look at this important sector of the foodservice market and find out how food-to-go and QSR operators can ensure they are catering for everyone’s dietary needs. We also look ahead to Veganuary.

Sweet Treats

Offering an excellent and varied dessert menu, or a choice of sweet treats, can attract add-on

Issue 50 November 2017

sales and help to improve profits. We find out what you should be offering and what new products are available to liven up your menu.

Combating the Spread of Infection Ensuring effective food hygiene is not just a necessity, but law. We find out what food-to-go and QSR operators should be doing to fight infection and discover what could happen to businesses if they fail to protect their customers properly.

The WMF 5000 S

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