QuickBite Magazine October 2017 by MVHmedia

APPAWAY Fancy

N E K C I H C FUNKIN

55%

OF THE UK POPULATION

Providing ‘funked-up’, free-range, ethically sourced birds to

NOW ORDER FOOD

the people of Brixton, Fancy Funkin

Chicken is London’s

over the

fanciest chicken

internet

shop.

TALKING TECH

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ONLINE ORDERING Experts say 55% of the UK population now order their food over the internet, we investigate how you can incorporate online ordering into your business. October 2017 Print Edition £3.25 - €4.50 ISSN 2047-1718

FISH & CHIPS Truly one of the UKs favourite takeaways, billions of portions of ﬁsh and chips are consumed every year in the UK. We take a look at what’s next for this 160 year strong industry.

SMALL PLATES AND SIDES Consumers are now spending more than ever on dining OOH, and the traditional three course format is disappearing. With dining habits changing small plates are getting a larger portion of the menu….

TALKING TECH We catch up with Adam Temple Client Services Director of Appaway the zero commission ordering solution for takeaways.

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TAKE YOUR CREATIONS TO THE NEXT LEVEL Spread the great taste of Lurpak Spreadable on your sandwich and top with fresh and exciting ingredients. ®

For available stockists email: Consumer.relations@arlafoods.com

MESSAGE

A message from QuickBite

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

Advertising Sales

Welcome to the October edition of QuickBite Magazine! Our industry news this month reveals the impact QSRs are having on the coffee industry, you can also find out how to vote in this year’s British Takeaway Awards and we give you all the latest updates on this year’s National Fish and Chip Awards. With figures revealing that the UK consume a huge 382 million portions of fish and chips every year, the potential for growth in this industry is huge. Turn to page 26 for our feature covering the latest news and trends in fish and chips, as well as an interview with Craig Maw of Kingfisher Fish & Chips, Independent Takeaway Fish and Chip Shop of the Year winner 2017! Also, on page 60 you can find out more on how providing customers with a tempting choice of small plates and side orders is vital for businesses. We discover what products you should include on your menu and how you can tempt customers to spend a little extra cash. Our bumper Talking Tech includes an interview with Appaway the zero commission ordering solution for takeaways, and we also research the latest advances in Online Ordering by speaking to a host of industry experts.

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

Production Editor Simon Warbrook Designer@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

For this month’s Business Profile we speak to Fancy Funkin Chicken. Based in Brixton London, FFC aim is to elevate the humble chicken into ‘something a bit fancier’. We find out how they achieved this and also what’s next for them.

Katee Diass McPhersons

What’s New this month covers the latest products to hit the shelves that could help you elevate your food to go offering and as always our legal expert Katee Diass is on hand to offer her advice.

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

Finance

Also, turn to page 22 to find out how you can take part in QuickBite Magazine’s annual snack review!

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 Notes Fancy Funkin Chicken

Publisher MVH Media Ltd. Unit 9 Wilkinson Court, Clywedog Road South, Wrexham Industrial Estate, Wrexham LL13 9AE

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

Issue 49 October 2017

CONTENTS

 News Round-Up 06

We have all the latest industry news from the QSR and Food-To-Go market.

 Features 47

Fish and Chips Truly one of the UKs favourite takeaways, billions of portions of fish and chips are consumed every year in the UK. We take a look at what’s next for this 160 year strong industry.

Small Plates and Sides Consumers are now spending more than ever on dining OOH, and the traditional three course format is disappearing. With dining habits changing small plates are getting a larger portion of the menu….

 Business Profile 58

Fancy Funkin Chicken Entrepreneur Nathan Pattie tells us more about his Brixton based, ‘funked-up’ and fancy chicken shop.

 What’s New

Find out what new products are available in the food service sector this month.

 Talking Tech 38

Online Ordering

Experts say 55% of the UK population now order their food over the internet, we investigate how you can incorporate online ordering into your business.

 Services 70

Legal The Taylor Review of modern working practices - Will this clear up the confusion regarding employment status issues?

Accountancy What springs to mind when you think of year end? Tax of course and how to minimise the amount HMRC will take from your business!

Property Take a look at what properties are on the market in our round-up.

61 4

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NEWS ROUND-UP

Urban Eat rebrands to target a younger audience The UK’s favourite sandwich brand, URBAN eat, is calling on retailers to take advantage of its upcoming URBAN (b)eats promotion by requesting a FREE POS kit. Available to all URBAN eat retailers, the exclusive campaign gives consumers the chance to win a host of music prizes, including Spotify and iTunes vouchers, vinyl decks and Beats headphones. John Want, Marketing Director at Adelie Foods, says: “With such a fantastic range of prizes that will genuinely appeal to all music lovers as well as retailers wanting to drive more Food-To-Go sales, this promotion will be music to their ears. What’s even more appealing is our prizes are simple to win. All outlets need to do is simply display our bold point of sale materials in their chillers, and there is still time to get involved. The promotion follows a major rebrand of URBAN eat from leading Food-To-Go company, Adelie Foods. The new packaging takes the brand back to its urban roots, offering the best on-shelf appeal in the market. Led by extensive consumer and category research, the entire URBAN eat range has been overhauled with a cohesive, colourful packaging design that plays on the brands heritage featuring a city skyline front of pack. John Want adds: “We recognise that young people - in particular students have always been at the heart of what we do at URBAN eat.

We’ve timed the URBAN (b)eat promotion to tie in with the biggest time in the university calendar, Fresher’s Week to enable retailers to take advantage of this highly profitable opportunity and maximise food to go sales by offering young people an offer they can’t refuse.

With the relaunch of URBAN eat, we have invested heavily to ensure that the current range meets ever evolving tastes to appeal to this trend-led group. This includes extending our popular vegetarian and gluten-free offerings to appeal to the high proportion of young adults who follow these diets, as well as offering Halal options.

Young’s seafood announces plans for US expansion Young’s Seafood has entered into a partnership with The Fishin’ Company to drive its growth in the United States, with the launch of seven new products. The company, which will release the new products across two retailers, has done significant research before announcing the move with Young’s saying the partnership would provide both parties with the opportunity to develop business in ‘a very exciting’ US marketplace. Nick Munday, international sales director at Young’s Seafood, said: “With much-loved ranges including Gastro and Chip Shop, Young’s has the potential to offer exceptional quality frozen fish and stand out innovation 6

Issue 49 October 2017

to U.S. consumers. The partnership with The Fishin’ Company marks a key milestone in realising this potential.” Established in 2002, The Fishin’ Company supplies seafood to many of the world’s largest retailers and foodservice companies and is one of the largest importers of frozen fish in the US. The Fishin’ Company chief executive officer said: “The success we’ve experienced at Fishin’ over the past 15 years can be credited

to the passion with which we’ve built our relationships with our customers and business partners. We are beyond excited to announce this partnership with Young’s. “We are thrilled and ready to provide their products through our distribution network and offer US consumers Young’s famously delicious value added seafood items with our high-quality frozen fish.”

NEWS ROUND-UP

Frozen food distributor Central Foods expands gluten-free range with new pasta product Leading frozen food distributor Central Foods has boosted its free-from range with a new individual portion of gluten and dairyfree penne pasta. The ready-cooked penne pasta, which is also suitable for vegans and vegetarians, provides a convenient product for chefs and foodservice operators to use either hot or cold. “The free-from market is huge and growing all the time,” said Gordon Lauder, managing director of Central Foods. “Diners quite rightly expect high quality free-from dishes to be available, and the penne pasta offers a simple and quick way for chefs and operators to create tasty and appealing menu ideas.

“It’s very useful as a back-up, in case demand outstrips supply, but there are many other reasons why it makes good sense to have pre-prepared frozen items to hand.

“According to the British Frozen Food Federation, 95% of chefs are now stocking and using frozen ingredients and 82% claimed that frozen food could help with long-term menu planning.”

“It’s also a great idea for operators to have frozen back-up supplies of free-from items to avoid being caught out when customers have specific dietary requirements.”

“Pre-prepared frozen food is supplied in a consistent shape, size or portion which helps with presentation and cost controls. Being able to defrost and serve just what is required is key to reducing waste and unnecessary costs.”

Just Eat celebrates the unsung superstars of the weekend in new X Factor sponsorship idents Just Eat, the proud new sponsor of one of the UK’s biggest television shows The X Factor, has unveiled its entertaining X Factor sponsorship idents, which star a host of singing and dancing chefs and delivery drivers, from restaurants available on the Just Eat platform. This concept of Unsung Superstars was developed by creative agency Karmarama, who has produced 40 sponsorship idents from nine Just Eat restaurant partners. The idents will appear at the start and end of The X Factor ad breaks and will air every weekend from Saturday 2nd September 2017, with the show’s presenter Dermot O’Leary as the voiceover artist. Just Eat put the real heroes of the business its 28,000 restaurant partners, which serve over 100 different types of cuisines - at the heart of its landmark sponsorship. Budding

performers who usually cook and deliver the nation’s favourite takeaways have been given a chance to step into the spotlight and entertain the nation on primetime TV. As part of the creative concept, the stars were chosen following a rigorous audition process, called Chef Factor, which followed a not too dissimilar format to The X Factor’s selection process. The first stage was an online video entry, calling for takeaway staff who could entertain. Successful entrants were then invited to London to record their performance in a studio, before finally being handpicked for the final line up. The idents will showcase chefs preparing delicious takeaways and delivery drivers bringing superstar dishes to customers, while singing along to pop classics, including Reef’s Place Your Hands, Dance with Me Tonight by Olly Murs, and Power by Little Mix. Nik Studzinski, Chief Creative Officer at Karmarama said: “Sponsorship idents for the nation’s biggest talent show gave

us the perfect opportunity to shine a light on the unsung talent of Just Eat’s restaurant partners. Our creative concept of showcasing chefs that can sing as well as cook up a storm meant we could create highly relevant, entertaining comms and establish an unbreakable link between the brand and the show.” Ben Carter, UK Marketing Director of Just Eat, commented: “We wanted to be able to champion the real heroes of the weekend - the chefs and drivers from our restaurant partners who work tirelessly behind the scenes - and give them a chance to shine on national TV.” Ben Carter was responsible for the Just Eat sponsorship deal, which is one of the biggest and most high-profile sponsorships on British TV and includes broadcast, app, live final and the annual live tour. Attracting over 39 million viewers last year, the partnership gives Just Eat an unparalleled opportunity to reach an even broader audience. Issue 49 October 2017

NEWS ROUND-UP

Papa John’s launches brand-new ‘Papa’s Deep Crust’ pizza range Pizza delivery company, Papa John’s is offering pizza lovers an indulgent take-away treat with the launch of ‘Papa’s Deep Crust’. Now available nationwide, the new deep crust pizza offers an appetite-satisfying feasting experience thanks to a new dough recipe which results in a thicker, mouth-watering cheese crust.

A new recipe tomato sauce has also been created, using Californian vine-ripened tomatoes which go from field to can in six hours. Added to this is a blend of signature spices and extra virgin olive oil which are then reduced to create a richer tasting sauce, complementing the new thicker base perfectly. Every ‘Papa’s Deep Crust’ pizza uses an extra cup of cheese, which is spread all the way to the edge of the dough to create a caramelised, crispy cheese crust. Each pizza is then completed with all the favourite pizza toppings, including fresh “store cut” vegetables. ‘Papa’s Deep Crust’ can be ordered with all the toppings available in the original Papa John’s range, including ‘half and half’ and ‘create your own’.

Papa John’s prides itself on using fresh ingredients, ensuring the use of fresh never frozen dough. The specially formulated recipe features a buttery, seared crust for a fuller flavour and a light and fluffy deeper dough, almost double the depth of regular Papa John’s pizzas cooked in a specially designed pan, to offer an even more indulgent taste than before.

Annual spend up by more than 50% in fast food outlets thanks to contactless payments QSR’s and food to go outlets have seen annual spend increase as more consumers opt for the convenience of cashless payments, according to new data released by Barclaycard. Annual spend has increased by 52% in fast food outlets and 47% in restaurants. Over the past decade, more than £60 billion has been spent using contactless cards and devices and today more than half (51%) of eligible transactions up to the £30 limit are made using the technology. The new data from Barclaycard’s Contactless Spending Index also revealed that a huge nine in 10 eligible transactions in fast food outlets are now made using contactless methods, totalling 91% of all transactions. In fact such is the growth of ‘touch and go’ that Barclaycard research shows six in ten Brits now choose to pay with their contactless cards and devices when the option is available and usage is projected to rise by a further 317% by 2021. Barclaycard, the global payments company, today marks the 10-year anniversary of launching contactless payments to the UK. The landmark moment has transformed British shopping, saving buyers and sellers millions of hours of time and making paying for goods and services quicker and easier. The first UK contactless payments card, the ‘Barclaycard OnePulse’ was launched in September 2007. At the same time 8

Issue 49 October 2017

Barclaycard worked with retailers to update their payment terminals so that they could accept ‘touch and go’ technology. When the OnePulse card launched, contactless could be used to pay at 22,000 Oyster terminals and to buy goods and services up to £10 in value at 6,000 retailers. The speed and ease of contactless quickly caught on with both merchants and consumers, with the technology saving an average of 7 seconds per transaction compared to Chip and PIN and 15 seconds when compared to cash. The first retailers to accept contactless were typically coffee shops and fast food outlets including EAT and Pret a Manger where the time saved by processing ‘touch and go’ payments immediately caught on, as it allowed these merchants to serve more customers in less time and reduce queues in busy periods. As contactless has become more popular – with Barclaycard data showing spending was up 166 per cent in 2016 – and the limit per transaction also increasing, the technology has become ubiquitous across all sectors. Throughout the UK there are now more

the 106 million contactless cards which can be used to pay at almost 500,000 payment terminals. What’s more, two in five retailers (40%) who accept contactless now only accept card payments or plan to become completely cash-free in the next five years. Tami Hargreaves, Director of Innovation and Partnerships at Barclaycard Mobile Payments says: “Over the past decade contactless payments have transformed how we shop, travel and trade, making buying and selling quicker and easier.” “Today there is more choice than ever – from card to cash, mobile payments and wearables. And this is only set to increase with innovations such as our ‘Grab+Go’ invisible payments concept, which allows consumers to scan and pay with a smartphone without the need to visit a physical check-out.” “Our data shows that the uptake and usage of contactless payment technology continues to grow, with paying by ‘touch and go’ now the preferred way to pay for many Brits. We’re looking forward to continuing to innovate by introducing a number of new initiatives over the next 10 years!”

Issue 49 October 2017

NEWS ROUND-UP

Food premises in England should be forced to display their food hygiene ratings say The Local Government Association The Local Government Association say that all food premises in England should be forced to display their food hygiene ratings once EU laws governing food safety are eventually converted into UK law after Brexit. They say this will improve hygiene standards and protect people from harm. Currently only businesses in Wales and Northern Ireland are legally required to display their food hygiene rating, a score from zero to five given by council environmental health teams based on numerous factors such as cleanliness and food management. Businesses scoring low marks are less inclined to display their ratings under the current system and it is thought that forcing companies to display their score will improve the transparency of England’s current food hygiene rating systems. The LGA also stated that businesses who do not comply with the proposed requirement should be fines or prosecuted. Simon Blackburn of the LGA said: “The conversion of EU law as part of Brexit will impact on many council services that affect people’s day-today lives, including how to protect people from being served unsafe food. “The post-Brexit review of EU laws gives the government choices. We believe that food hygiene laws need to be strengthened, where necessary, with ‘scores on the doors’ ratings being a good area of opportunity to do this.

“With mandatory hygiene rating display already in force in Wales and Northern Ireland, the UK leaving the EU provides a crucial opportunity to toughen up food safety laws by extending the legislation to England as well. Food hygiene standards and compliance levels have risen since the scheme was introduced in Wales.”

Doncaster’s Golden Cod invests in £80,000 refurb Family-owned chippy, The Golden Cod, has invested a huge £80,000 into refurbishing its shop to create an open-plan, contemporary takeaway for fast-food loving locals. Owner of the business, Gurdit Singh, better known by customers as ‘Pops’ said: “Ten years ago, we were doing fish and chips but now our pizzas and kebabs have taken off - customers love it! All our pizza bases are fresh and sauces are home-made.” The Alexander-Street based takeaway had the shop gutted and internal walls knocked down to create tonnes of space to deal with increasing demand. “Now we’re fully

Issue 49 October 2017

equipped to prepare more dishes, even faster, which mean less waiting time for customers,” said Gurdit. The re-vamped shop opened on Thursday 17th August and to celebrate, Gurdit is offering all customers a 10% discount when they order online on Tuesdays-Thursdays until August 31. To redeem the discount, simply enter code SAVE10 when checking out.

The Golden Cod first opened its doors in 1997 and has since become an integral part of the local community. Gurdit sponsors local football teams including Moorends Hornets & Stingers, and regularly donate prizes for local charities. He said “We’re all about local businesses and would like to thank G&J Builders for an excellent job on the refurb, JJ Food Service Doncaster for food and drink supplies and FOODit for our online ordering website.”

NEWS ROUND-UP

Arla Foods UK delivers strong revenue growth Arla Foods amba, the farmer-owned dairy company, today released its half-year results for 2017, announcing rising revenue driven by strong growth amongst its flagship brands, especially its range of Arla branded products. Today’s announcement comes as the farmerowned dairy company also announces a rise in the monthly milk price paid to farmers equating to an upward movement of 0.81 pence taking the UK standard litre price for conventional milk to 30.79 pence. This has contributed to a total increase of 42% over the last 12 months. Underpinning the UK growth was a 10% increase in net revenue from its categoryleading brands including Lurpak and Castello, with the Arla brand seeing particularly strong revenue growth of 15%. This was driven by high performance in the yogurt category, with consumer-favourites Arla Protein and Arla skyr seeing revenue rises of 59% and 82% respectively. These results reflect an exciting year so far for Arla in the UK where it has pursued its plan to invest £37.5m in sites during the year, launched Arla Organic Free Range Milk, extended its

popular Arla Protein range with the launch of Arla Protein Pouches and, in the milk aisle, enjoyed success in its grocery retailer ownlabel business, agreeing a new three-year exclusive contract with Morrison’s, set to begin in March 2018. Volume driven revenue has decreased in the UK by four-and-a-half% as the company took significant steps to drive its profitable growth, partnering with its customers to drive long term strategic plans and optimise its product portfolio. Peder Tuborgh, CEO, Arla Foods, said: “As the global dairy market improved, we have responded to the sustained rally in global dairy prices while continually improving our product mix across key markets. As a result, we have increased the on-account milk price to the farmers who own our company by 42% over the last twelve months.”

“They needed that, as the past two-and-a half years have been tough for most dairy farmers around the world. Yet despite that tough backdrop, we have continued to invest, innovate and grow and that growth is making an important contribution not just to our farmer owners, but to the overall resilience of the industry.” Tomas Pietrangeli, Managing Director, Arla Foods UK, said: “We’ve seen a significant increase in our milk price over the last 12 months – a welcome boost for our farmer owners – and our mission remains to secure the highest possible value for their milk, predominantly through the development of our branded portfolio. The strong growth of the Arla, Lurpak and Castello brands shows that we were right to focus on these as part of our UK Strategy 2020. “This success is likely to be welcomed given the wider turbulence of the last six months. We are entering a defining time for British dairy as the UK finds its place outside the EU. Arla will continue to work in the coming months and years on generating greater returns for our farmer owners and being a champion of British dairy at a time when it needs one the most.”

Issue 49 October 2017

NEWS ROUND-UP

Australia’s favourite doughnut maker lands in the UK with first London store opening Iconic Australian doughnut brand, Doughnut Time, is opening its UK flagship store on London’s famous Shaftsbury Avenue this Month. Well-known for creating hype and hysteria back in their homeland, Doughnut Time is renowned for attracting queues of thousands with every new store opening. The new central London store – the first outside of Australia – will serve up fresh, hand-created artisan doughnuts with a range of inventive popculture-inspired toppings. Doughnut Time’s meteoric rise down under has led to a cult-like status among fans on social media. Having captured the imagination of the Australian public back in 2015 with doughnuts called the ‘Donutella Versace’, the ‘Flakey AF’ and the ‘Mint Eastwood’, thousands regularly take to Snapchat and Instagram to share and comment on pictures of the tasty tongue-in-cheek doughnuts. To mark the opening, a bespoke new menu containing two retro British flavours ‘Love Actually’ and ‘Shawty it’s Sherbert Day’ have been created. New doughnuts will be added on a weekly basis and the menu will be topped up with Aussie best-sellers including the ‘Love at First Bite’, which is bursting with Nutella and dusted with cinnamon sugar and watermelon flavoured ‘Melon DeGeneres’. There will also be an ever-rotating selection of vegan and gluten free options on offer so nobody has to miss out. Prices for the premium doughnuts start at £4 each and will be available in boxes of one, four and six, meaning they are perfect to enjoy as a selfish treat or for sharing with friends.

London Vegan Extravaganza Precedes Festival with 2017 Awards Nominations As Autumn begins to creep in across London, VegfestUK’s London dates will be gifting the city with one last explosion of health conscious colour before the onset of grey weather and early evenings. 12

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Doughnut Time founder Damian Griffiths says: “Out of all the sweets and baked goods, doughnuts seem to have a special place in people’s hearts. They are the ultimate sweet treat – a perfect mix of fairground nostalgia and fond childhood memories, and that unmistakable doughy taste. We’ve developed a menu that we think the British public will love.” “It’ll change weekly and we’re always experimenting with exciting flavour combinations – and fun names to match. We’re looking forward to introducing our modern and playful take on doughnuts to the British public. We’re certain they’ll be at home here, as they are back in Australia” The Shaftesbury Avenue UK flagship store will channel an Aussie summertime surf vibe, vibrant and classically retro in style, and decked with neon lights and their instantly recognisable mint green branding. Each doughnut will be made in small batches, hand-glazed and freshly delivered to the store each day. Following the opening of the Shaftesbury Avenue store, Doughnut Time will be opening the ‘Doughnut Time Academy’ directly upstairs shortly after, where customers will be able to get busy glazing and customising their own artisan-quality doughnuts. The academy isn’t quite ready to start enrolling budding glazers just yet, but watch this space for more information! The Shaftesbury Avenue store will be the first in a roll out of Doughnut Time stores across London, with plans to expand nationally in 2018.

The VegfestUK Awards have become a nationally renowned platform for vegan brands to take centre stage; celebrating their popularity and recognition by industry and consumers. Now, with the number of vegans in Britain tripling in the last decade, the movement has expanded across an enormous range of everyday items including skincare, clothing labels and Homeware, with VegfestUK at the helm. Categories include Best Restaurant, Best Online Resource and Best Fast Food. With a predicted 15,000 attendees showing up for this year’s festival to enjoy the vast selections of international vegan dining, Lifestyle products and ethical entertainments, VegfestUK 2017 will set a new standard for those passionate or just curious about healthy living.

Not only playing host to the likes of sushi maestros, Happy Maki, cake connoisseurs Vegan Sweet Tooth and the robust delights of Jake’s Vegan Steaks, the two day extravaganza will also include the Vegan Comedy Corner, art exhibitions, a Cinema, Teen Zone, the Environment and Food Sustainability Summit, as well as a collection of live cookery demos. Voting for the VegfestUK Awards 2017 takes place here: london.vegfest.co.uk/awards/vote VegfestUK’s London dates take place over October 21st and 22nd within the West and Central Halls of Kensington Olympia. Tickets are available now at www.london.vegfest.co.uk/tickets.

NEWS ROUND-UP

Food manufacturer picks up award A Yorkshire food manufacturer has picked up an award for their red wine and red current game pie, launched to help the company boost sales in the hospitality and delicatessen sector. The company is now celebrating after winning a prestigious Guild of Fine Foods award. Eric Richmond of Ossett was bought by Tom Martin and his wife Anne Marie three years ago. Since then they have stabilised the business, consolidated sales through existing customers and developed new outlets close to their existing geographical footprint by looking to recruit a baking apprentice as it looks to boost sales. But the pair realised that the only way to really add sales and value to the business and customers was through new products and diversifying the customer base. The game pie with red wine and redcurrant was a perfect fit with their existing products and targeted customers. Tom Martine commented; “Our customers are very loyal and asked for new products so were delighted when we started trialling it. Game is a natural fit and because we already use high quality meat suppliers sourcing a high quality, sustainable product was not an issue.” “Feedback was positive so we submitted it to the Guild of Fine Foods annual awards and it won.” Other new flavours complementing pork have been added to the

range including rhubarb for Yorkshire Day and liquorice for the annual Pontefract festival both of which take advantage of the company’s Yorkshire heritage, but Tom was keen to develop a product with greater appeal and a game pie fitted the bill. The 16 mean team are now looking to promote the pie to delicatessens and the hospitality sector, particularly pubs offering fine dining and small hotels in more rural locations. Their culinary success with the Guild of fine Foods has created yet another opportunity for Tom and Ann Marie, who are now on the lookout for an enthusiastic apprentice baker. Tom added; “My ethos is to recruit enthusiastic novices who we can invest in through training, as well as experience where required.” “Our apprentice butcher, Scott Pearson, will qualify soon, which boosts our skill set, however, I want to add continuously to the team with a new apprentice butcher and an apprentice baker who want to learn a trade ideally.”

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NEWS ROUND-UP

How to survive rising food prices in the restaurant industry According to the latest index from the Office for National Statistics, food inflation in the UK hit its highest rate in three years in June. Food and non-alcoholic beverage prices were 2.3 per cent higher than a year earlier, up from a rate of 2.1 per cent in May. Therefore, restaurant operators need to get wise to this major and growing expense without causing harm to their business. Mark Kuperman, Chief Operating Officer, Revenue Management Solutions (RMS), discusses his top tips for operators looking to reduce costs without impacting their bottom line: 1. Rethink the menu It may sound like an obvious first step, because it is something operators do every day, however, Executive Chefs need to be taking a hard look at re-engineering their menus. This isn’t about saying goodbye to quality produce, it is all about using fewer ingredients more creatively and indeed wisely. This will present operators with ways to cut costs in a way that will be invisible to customers. 2. Don’t try to be everything to everyone Streamlining the number of dishes on offer to customers will help operators reduce food costs, whilst also improving execution. 3. Do the maths on operational efficiency Chefs should look at the operational impact of specific menu items, to see if the way certain dishes are prepared impacts on profitability or throughput. There are menu items that are very profitable, but actually slow down service. It’s about understanding operationally where those bottlenecks occur. 4. Understand price barriers and which ones your customers are reluctant to cross For both independent and multi-site restaurant operators, there are certain price barriers consumers are reluctant to cross. Chefs would be better off re-engineering portion sizes or the ingredients

Issue 49 October 2017

served with a dish, than crossing barriers that may be prohibitive to customers. Multi-site operators should firstly explore crossing barriers with their least sensitive dishes, in their least sensitive locations. 5. Be unique If an operator offers burgers or a pasta dish served with chicken in a cream sauce, customers are going to have an idea in their minds about what that should cost. However, if operators get creative with menu items, using lesser-known ingredients, customers are less likely to have a frame of reference for price, which in turn means they will be less likely to balk at any price increases. 6. Leverage loyal customers Unlike chains, independent restaurants have a lot to learn about who their customers actually are. Savvy operators need to be reaching out to their customers through social media or point-of-sale data to provide incentives for repeat visits. 7. Combat rising costs with greater efficiency Operators should be turning to technology, not only to deliver on that all important customer experience, but also to get ahead of the competition in terms of increased efficiencies. The beauty of technology for operators is that it seamlessly steps in as a silent partner to take care of all aspects of the customer journey, leaving staff to deliver on the experience. 8. Keep price changes small and more frequent For many operators, price increases are inevitable. However, in an environment of increasing costs, this is much easier for customers to swallow if done in small increments over time. 9. Change your hours of operation A restaurant open for breakfast, lunch and dinner may not need to be open between 3pm and 5pm. Therefore, there is room for operators to better align their opening hours and in turn, staffing requirements. This is where independent restaurants reap the benefits of flexibility. 10. Don’t cut staff Cutting staff impacts the overall restaurant experience. There’s the saying, ‘food brings them in and service drives them out’ – it’s important for operators to remember that cutting back on service is not the answer.

ADVERTORIAL

With Brits ditching the cereal and opting to spend £76 million on brunch everyday out-of-home*, the market continues to go from strength to strength. As chefs and caterers continue to push the boundaries, Aviko, the potato specialists are looking to reward the most exciting breakfast in the country with a £500 cash prize as well as one month’s supply of Aviko Hash Browns and Aviko Hash Brown Bites. We catch up with Mohammed Essa, General Manager UK and Ireland, Aviko to find out more:

How are you championing breakfasts? The return of our Great British Breakfast competition puts breakfast innovation in the spotlight. We want to recognise the great work chefs are doing in our industry and celebrate their breakfast creations. Our competition is an opportunity for operators to showcase how they are taking their menus to the next level, whether that’s with unique presentation ideas, interesting flavour combinations or even using eggs from their own hens.

What are the latest breakfast trends? The classic English breakfast will always have its place on menus but with the growing influence of global trends – from burritos and American waffles to pizza – there really are no limits when it comes to the most important meal of the day!

How can chefs use global trends in their breakfast menus? To support operators and chefs we have created new recipes to show how you can take popular breakfast items and tap into the trends that are shaping today’s menus. Our demos and recipes are available at www.greatbritishbreakfast.co.uk.

Who can enter the Great British Breakfast Competition? The competition is open to chefs, caterers and operators! They simply need to visit www.greatbritishbreakfast.co.uk and share – in no more than 50 words – what it is that makes their breakfast great before midnight on 30th November 2017.^ *Beacon Purchasing, July 2015

^T&Cs apply, see website for full details.

For more product information on Aviko’s extensive range call 0800 633 5611 or visit www.aviko.co.uk For everything Aviko visit: www.twitter.com/avikouk Issue 49 October 2017

NEWS ROUND-UP

UK’s first permanent catering exhibition centre now open The UK’s first permanent catering exhibition centre has opened in Bristol, showcasing products from over 50 leading equipment brands all under one roof, the National Catering Equipment Centre (NCEC) is being billed as a centre of excellence for the catering industry, providing a variety of users, from operators to dealers, consultants to chefs, with a unique venue to discover, train, network and to become immersed within everything to do with catering equipment. Laura Clarkson, NCEC Manager is extremely excited about the imminent opening: “Up until now, the hospitality industry has not really had somewhere to call home. Football has Wembley, Rugby has Twickenham and now the hospitality industry has the NCEC. We believe the NCEC will quickly become the place to visit for anyone involved with catering

equipment, from dealers to distributors, through to operators, consultants and chefs.” Brands that have already confirmed their involvement in the NCEC include; Dynamic, Olympia, Samsung, Hoshizaki, Thor, Winterhalter, Burco, Lincat, Pira, Polar, LEC, Buffalo, Waring, Churchill, Steelite and many more.

Keith Warren, Director of CESA, has given his full support to the initiative: “The NCEC is an exciting initiative for the hospitality industry. By allowing customers to try equipment before they buy it, it will provide a real service to both operators and the supply chain.” Launching as a permanent space to showcase many leading brands, the NCEC will also boast a fully functional training and demonstration kitchen where NCEC onsite Development Chef, Dean Starling will be available to provide advice on all types of equipment, as well as helpful hints on menu development and onsite catering. With so many brands in one place, Laura believes the benefits are clear: “One of the key benefits of having all of these superior brands within one place is that demonstrations can be set up in the kitchen, allowing a customer to test drive a particular oven, blender or induction hob (for example) before making the purchase. As visitors will be able to touch, feel and see the equipment in action, they will be able to make a more informed purchasing decision.”

McDonald’s workers protest over poor pay Nearly 200 people protested over poor pay and conditions in the first strike in the company’s history. McDonalds opened its doors back in 1974 and yesterday for the first time almost 200 people gathered outside the houses of parliament to strike over controversial zero hour contracts and working conditions. Protesters consisted of union members and the public. 40 staff went on strike from two restaurants in Cambridge and Crayford, South-East London; they walked out over the 16

Issue 49 October 2017

global company’s use of zero-hour contracts and lack of union recognition. Also joining the protest was Shadow Chancellor John McDonnell, speaking to The Guardian he said; “These are workers who are extremely vulnerable in terms of their employment conditions. And yet at the same time they’ve had the courage to come on strike. They’ve said: ‘We’ve had enough and we need to negotiate.’ “If I was McDonald’s management I’d be listening very carefully today. I’d contact the union and I’d get round that table.” As reported in The Guardian, a McDonald’s spokesman said the company was “providing our people with the option of a guaranteed hour contract, and all restaurants will have these contracts in place by the end of 2017”.

He said the company “and its franchisees had delivered three pay rises since April 2016, increasing the average hourly pay rate by 15%.” “We are proud of our people at McDonald’s, they are at the heart of all we do and we work hard to ensure that our teams are treated fairly. Our internal processes underpin that commitment.”

NEWS ROUND-UP

UK’s top 10 fish and chip shops announced The UK’s top 10 fish and chip shops have been revealed as part of the 30th anniversary National Fish & Chip Awards, organised by Seafish. Following the latest round of judging, 10 businesses have been shortlisted for the Fish and Chip Shop of the Year Award, one of 15 categories in the 2018 National Fish & Chip Awards. The 10 shops, representing the best of the best of British fish and chips, will now compete in a final judging stage with hopes to be crowned the nation’s number one shop. Hailing from across the UK , the 10 finalists in what are considered to be the ‘Oscars’ of the fish and chip industry are: • Cromars Classic Fish & Chips in St Andrews, Fife (Scotland) • Penaluna’s Famous Fish & Chips in Hirwaun, Rhonda Cynon Taff (Wales) • The Dolphin Takeaway in Dungannon, County Tyrone (Northern Ireland) • Millers Fish & Chips in Haxby, North Yorkshire (North East England) • Fylde Fish Bar in Southport, Merseyside (North West England) • The Golden Carp Chippy in Redditch, Worcestershire (Midlands) • Burton Road Chippy in Lincoln, Lincolnshire (Eastern England) • Henley’s of Wivenhoe in Wivenhoe, Colchester (London & South East England) • Captain’s Fish and Chips in Hoddesdon, Hertfordshire (Central & Southern England) • Harbourside Fish & Chips in Plymouth, Devon (South & West England) To make this final stage of the competition, the 10 shops have had their frying skills put to the test as well as being assessed against a variety of judging criteria, including menu development and innovation, sustainable sourcing policies, staff training processes and marketing activity. Judges also made unannounced visits to shop premises to undertake full business audits and additional appraisal of the fish and chips and level of customer service that were on offer. The 10 regional winners will now progress to the final stage of judging to be held in London in January 2018. Facing a specialist judging panel they’ll be quizzed on a range of industry related topics and be required to demonstrate how they successfully run a profitable business and plan for future development. Marcus Coleman, Chief Executive at Seafish, added: “The Fish and Chip Shop of the Year Award is one of the highest honours a fish and chip business can receive, and it is renowned for its competitive nature rewarding only the best of the best in the industry. “Entrants are judged on every element of running a successful fish and chip business; from the product itself to how they are responding to wider industry issues like responsible and sustainable sourcing of key ingredients. By the time the awards ceremony comes around, our finalists have gone through a comprehensive seven-month judging process. “Having watched our 10 finalists progress through the competition, I can safely say that their skill and dedication is outstanding - they are a true representation of the crème de la crème of our industry and sum up perfectly why British fish and chips are, and will always be, the best in the world.

crowning 2018’s best fish and chip takeaway in the UK.” Speaking of their success in last year’s awards, reigning champions Nikki Mutton and Craig Maw of Kingfisher Fish & Chips in Plympton, Plymouth, Devon, added: “We were absolutely elated when we won the title of best fish and chip shop as part of the 2017 National Fish & Chip Awards. We’ve been so busy serving our brilliant customers that we’ve actually had to hire more than 10 new members of staff since winning the title in January.” The 10 UK finalists will now go on an expenses paid study trip to Norway, courtesy of sponsors the Norwegian Seafood Council. Visiting the port city of Ålesund, finalists will discover and learn all about the supply chain of Frozen At Sea (FAS) fish from Norway to the UK. They will also have the chance to witness the whole fishing process; from catch to processing and filleting, and learn about the science behind Norway’s successful fishery management policies and practices, making it one of the world’s most sustainable fishing nations. The overall winner of the Fish and Chip Shop of the Year Award will be announced at The National Fish & Chip Awards’ 30th anniversary ceremony in London on 25 January 2018. For more information visit www.fishandchipawards.com or follow @ FishnChipAwards #FishnChipAwards.

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“I look forward to welcoming them all to the final awards ceremony and Issue 49 October 2017

NEWS ROUND-UP

Sustainable North Sea cod makes London debut on Brockley’s Rock menu A Brockley fish and chip shop is the first restaurant in the capital – and one of the first in the country - to offer newly certified Marine Stewardship Council (MSC) sustainable North Sea cod. Brockley’s Rock on Brockley Road, SE4, immediately began sourcing North Sea cod when news of its sustainability certification was announced last month. The British fish will be sold alongside other MSC species including Norwegian cod, plaice, haddock and hake on the chippy’s menu. Over a decade since stocks came close to collapse, North Sea cod caught by Scottish and English boats was awarded MSC certification in July. The news means that – subject to strict traceability requirements – North Sea cod can now be sold in restaurants and takeaways bearing the MSC ‘blue tick’ label, indicating that it is sustainable and fully traceable. Shoppers can also buy MSC North Sea cod from Waitrose and it is expected to appear in other major retailers soon. Owned by Kyri Karoulla, Brockley’s Rock prides itself on sustainability and is one of almost 100 fish and chip shops in the UK, and only two in London, to be MSC certified. As well as fish and chips, the menu includes grilled seabass, salmon, calamari and prawns and a gluten-free offering every Tuesday. The shop was also recently awarded the National Federation of Fish Friers Quality Award. Kyri comments; “I’m really proud to be the first to offer Londoners a taste of MSC sustainable North Sea cod. For a fish and chip shop,

Sushi Shop adds to its growing UK portfolio This autumn, leading European sushi group Sushi Shop will expand its UK portfolio with the opening of two new London sites in 2017.

sustainable British fish is as good as it gets so it’s great we can put cod from our own waters back on the menu.” “Our MSC certification means we can trace all our certified fish back to the boat it was caught from. It also means we and our customers are doing our bit to protect fish stocks and the oceans”. George Clark, UK Senior Commercial Manager for MSC, adds; “Since news broke of North Sea cod’s MSC certification, there’s been a huge amount of enthusiasm from fish lovers wanting to buy it. It’s brilliant to see this newly sustainable British fish make its London debut on a fish and chip shop menu.” “Brockley’s Rock, and all our certified chippies, retailers and suppliers are directly involved in the revival and protection of species like North Sea cod. And every time a customer chooses fish with our ‘blue tick’ label, they can feel proud to be doing their bit too.”

With existing shops in Marylebone, South Kensington and Notting Hill, the new locations will be the first outside central London for the brand. Opening in Hampstead and Richmond, both will follow the tried and tested Sushi Shop footprint, offering a wide range of Japanese and Californian-inspired sushi, sashimi, poke, tartare and more, available for collection or local delivery. The openings mark the first two in a series for London as the company looks to expand further into the UK market, with additional ‘neighbourhood’ venues planned for 2018. Established by two French entrepreneurs in 1998, Sushi Shop has grown to encompass over 130 ‘shops’ globally, including those in France, Belgium, Luxembourg, the UAE, the Netherlands and Spain.

Issue 49 October 2017

Known for its high quality, made-to-order sushi, the premium high street brand continually strives for product innovation, regularly collaborating with leading chefs (Joel Robuchon, Kei Kobayashi) and creatives (Kenzo, Kate Moss, Scott Campbell) to continually delight its customers.

ADVERTORIAL

Just eMenu provides the ideal iPad based POS solution for your restaurant, bar, takeaway or café A high amount of traditional POS systems are still being used by the majority of independent restaurants, cafés, takeaways and bars within the UK. These usually only provide a static till based system offering a very basic short-term reporting suite. However, with the right technology a POS solution can allow you to run a restaurant more efficiently, by providing not just a till system but also a customer database, stock management, staff management, table reservation system, kitchen management, and access to in-depth data analytics through portable devices. Just eMenu has developed and built a cutting-edge low cost iPad based POS solution that delivers all of these features (and much more) at a price that makes it affordable for any size business. Designed specifically for restaurants, takeaways, cafés and bars, Just eMenu is continuing to develop its offering and thanks to its customers has developed the most advanced, user-friendly, feature packed solution available on the market today. Just eMenu can not only automate restaurant and takeaway processes but also maximize efficiency and business growth. The latest launched feature is the well received ‘offline mode’ which provides an even higher level of security and comfort to restaurant owners, giving the reassurance that there will be “NO DOWN TIME” when you really need it, while using Just eMenu’s

POS software. In addition, key features of the software include: customer receipts and kitchen orders. • Just eMenu is the first POS company to launch a TV app for order status monitoring • User-friendly interface takes on average under 10 minutes to master • Highly competitive pricing with no hidden costs making Just eMenu affordable for small/medium size companies • Self-ordering feature reduces the need for additional staff and provides quick checkout. By partnering with Star Micronics, a range of hardware options are available to meet your individual requirements for printing

From the stylish and compact combined Bluetooth printer and cash drawer option mPOP™ to the renowned TSP100 series incorporating the TSP143III LAN and the latest addition to the series - the unique TSP143IIIU printer, you can benefit from the very latest tablet printing technology. The TSP143IIIU in particular provides a costeffective and reliable printing solution as it is the only receipt printer solution today to communicate and charge simultaneously and directly with an iPad or iPhone, removing the insecurity of wireless connection. Gavin Barnard, Chief Commercial Officer at Just eMenu, says: “Being a partner with Star Micronics helps bridge an important part of our business, knowing that our hardware partner can supply our customers with a superior range of high quality, reliable and affordable products that really complement our software solution and are in keeping with our company values. We are proud to be working in partnership with Star Micronics and look forward to presenting our products together on Star Micronics’ stand at Restaurant Tech Live.” Just eMenu will be joining Star on Stand 5151 at Restaurant Tech Live 2017, ExCeL, London Issue 49 October 2017

NEWS ROUND-UP

Pizza Hut Restaurants invests more than half a million in Edinburgh restaurant refurbishments Edinburgh restaurants receive major makeovers, creating 20 new jobs for the area. Total investment in Scotland reaches £4.5m with more than two thirds of the estate refurbished. Pizza Hut Restaurants has announced it is investing £611,000 in a double restaurant makeover in Edinburgh, creating 20 new jobs for the area. The Huts at North Bridge and Kinnaird Park are both being transformed to include a vibrant new contemporary look and feel. A brand new, exciting menu will also be rolled out in the revamped Huts that includes chicken wings, Kentucky style BBQ ribs and new additions to its famous warm cookie dough. The re-openings form part of a multi-million pound nationwide redesign programme by the casual dining company. A total of £4.5million has been invested in Scotland over the past five years with more than two thirds of the estate complete. All of Pizza Hut Restaurants’ famous icons – including the Ice Cream Factory, Salad Station and Buffet – still take centre stage, but form part of the new, interactive design that includes a central preparation station offering a range of desserts, and a self-service soft drinks hub allowing guests to refill drinks at their leisure.

Suzi Marshall, Operations Director at Pizza Hut Restaurants who is based in Edinburgh, said: “Over the past five years, we have focused on refurbishing our entire portfolio of restaurants, with a total of £4.5 million invested in Scotland alone. “We have a strong commitment to Edinburgh and today we’re delighted to announce that we’re bringing our new restaurant design concept and menu to our Huts at North Bridge and Kinnaird Park. Through the makeovers we hope to create a warm and fun environment for our guests to enjoy a meal and we’re looking forward to welcoming our customers to experience it first-hand.” The investment in Edinburgh is part of a broader £60 million refurbishment and restructuring programme for the business, secured through private equity investment from Rutland Partners in late 2012.

QED Avalon display counter is centrepiece of new Glasgow cakes and coffee concept Quality Equipment Distributors (QED) is a Glasgow-based designer and supplier of coffee shop and restaurant display counters, catering refrigeration and other food service equipment.

QED has recently installed a custom-designed ambient display counter at SnuggleMuffin, a vibrant new cakes and coffee outlet in Glasgow’s popular Buchanan Galleries retail development. SnuggleMuffin was founded by Juliane Grasekamp when she was still at school as a cakes and confectionery webshop and caterer for weddings, parties and other special events. All the cakes are made from fresh ingredients to some of Juliane’s secret recipes. After trading successfully online for several years, Juliane decided to open her own retail operation bearing the distinctive SnuggleMuffin brand. After researching suppliers of display counters, she visited the QED stand at ScotHot 2017, Scotland’s major exhibition

Issue 49 October 2017

for the catering and licensed trades. It was there that she fell in love with QED’s Avalon range of serve-over counters, with their clean straight glass design and large selection of sizes and temperature options. As Juliane explains: ‘Our retail unit in Buchanan Galleries has a very unusual shape, so we needed a supplier that was very flexible in terms of the counter design and installation. Even though we kept changing our minds about the final spec., QED did a superb job and everything was delivered on time and on budget! ‘Since the opening at the beginning of August we have had a very busy few weeks of trading and are confident that the operation will be successful in the long term. Even though it’s early days, I can see us expanding by opening more outlets in the future.’ As well as the Avalon counters, QED supplies many different modular coffee shop display systems and provides installation and technical support services throughout the UK.

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Issue 49 October 2017

NEWS ROUND-UP

QuickBite Magazine’s annual Snack Review The UK’s Grab and Go market has grown exponentially over the past few years and is now valued at more than £20bn. The growth in popularity of meal deals as well as a demand for convenience and innovation has meant that value for money and speed has become highly prized, and operators are increasingly looking for ways to meet this demand. In our annual snack review we will assess new and existing players in the lucrative grab and go market, we will look into operators who are pushing the boundaries of this market and also find out what is to be expected over the coming months. If you would like your product to feature in QuickBite Magazine’s Snack Review, please send a sample of your product, along with 100 to 150 words about the snack and your business, to QuickBite Magazine, Unit 9 Wilkinson Court, Clywedog Road South, Wrexham Industrial Estate, Wrexham, LL13 9AE. For more information call 0333 003 0499, or email susannew@ mvhmedia.co.uk

Wessanen appoints new international sales director to drive overseas growth Pioneering, natural food company Wessanen has recruited a new international sales director as the business continues to grow its overseas sales. Wessanen has appointed David Caré to head up its international sales team and deliver a targeted strategy that will look to build greater global awareness for Wessanen’s portfolio of brands. This includes UK favourites Clipper Teas, Whole Earth, Kallø and Mrs Crimble’s alongside other core European brands such as Isola Bio – the leading dairy-alternative brand in Italy and Brazil – and Bjorg, popular in the French organic market. David will be based in the Wessanen UK head 22

Issue 49 October 2017

office in Camberley, Surrey, and will support the company’s strategic growth in key markets including North America and Latin America – with particular focus on Brazil – the Nordics and the Middle East.

driven mainly by France, Germany, Benelux and Scandinavia. Another of Wessanen UK’s key brands, Whole Earth has enjoyed similar success in Europe and also the Middle East with 20% of sales coming from outside the UK.

With over 15 years of international sales and marketing experience, David Caré joins the company from Nando’s. Prior to that he spent eight years with Associated British Foods, specialising in hot drinks.

Wessanen UK’s most recent acquisition, gluten-free brand Mrs Crimble’s, is also very successful in global markets, with an imminent rebrand set to launch soon in the US and Canada. Elsewhere, Italian brand, Isola Bio is performing well overseas as more consumers look for dairy alternatives. 70% of the brand’s sales were from outside Italy, secured in key markets Brazil, Spain, Portugal and Eastern Europe.

David commented: “What I like about Wessanen is that it’s a company that really goes the extra mile to do the right thing. Everything the business does is centred around a core mission of Healthier Food, Healthier People and Healthier Planet. This really resonates with me. I joined the company because I want to raise awareness for Wessanen globally and expand the company’s footprint worldwide. My ambition is to make Wessanen an even bigger global player.” Clipper, the Fairtrade and organic tea brand, has been well received in international markets due to its natural, fair and delicious proposition. Clipper is sold in 52 countries worldwide and overseas volumes have grown exponentially. 60% of Clipper’s annual turnover was attributed to international markets in 2016,

Ann Chambers, HR Director at Wessanen UK, added: “International sales is essential to Wessanen’s brands, and David’s appointment will allow us to unlock the potential in various markets overseas and drive further growth. His extensive background and knowledge of the tea industry is particularly invaluable as we look to continue the fantastic growth that Clipper Teas has enjoyed internationally.” Wessanen has sustained healthy profitable growth in the first half of 2017, with the company’s own brands continuing to drive sales.

NEWS ROUND-UP

PEFC Publication for the Food to Go Sector The Programme for the Endorsement of Forest Certification (PEFC UK), has produced a new informative brochure, specifically aimed at the Restaurant and Food & Beverage industry sectors, promoting responsibly sourced and labelled materials used in the production of food and beverage packaging. The new brochure, highlights the facts that consumers are keen to make good environmental choices in their purchases, and this is particularly relevant when it comes to their food packaging for items in which they take-away their morning coffee, snack, lunch, or evening meal.

sourced. This was highlighted recently when a leading luxury food hall brand specified that all the carrier bags used in its food hall should certified and labelled, as they have a requirement that all the wood-based products used in their business come from wellmanaged forests.

Consumers want to see that their packaging, be it for food or beverage items, has been responsibly sourced, is easy to recycle and has a minimal impact on the environment, the world’s resources, and forests.

Colpac is another PEFC-certified company that is featured promoting the benefits of responsibly sourced and produced packaging. With 80 years’ experience in producing an array of sandwich and food to go products, Colpac has strong green credentials, and is keen to demonstrate to consumers that the products it manufactures are sustainably sourced, with the PEFC label providing a stamp of approval and reassurance of this fact to its customers.

As the brochure highlights, consumers trust labels, and therefore increasingly manufacturers are now producing packaging materials that are certified as sustainable through assurance and certification schemes such as PEFC. This is illustrated further in the brochure within several case studies, where manufacturers such as AB Group Packaging have produced quality, renewable and PEFC certified paper and carrier bags for the food to go sector. The PEFC label is used by AB Group on the paper bags and food bags to demonstrate its corporate commitment to supplying customers with products that have been responsibly

Benders Paper Cups is a producer of high quality paper cups, and is the UK’s only dedicated paper cups manufacturer. All the paperboard used to make its cups comes from PEFC certified forests. Most recently, Benders produced a series of specially designed paper coffee cups to mark the occasion of Hull being recognized as the City of Culture for 2017, all of which carried the PEFC label. By using the PEFC label on its paper cups, Benders states that it is demonstrating that its materials have been responsibly sourced.

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Issue 49 October 2017

NEWS ROUND-UP

Specialists losing share as operators target lucrative cappuccino and latte drinkers Quick-service restaurants have boosted coffee servings three times faster than mainstream coffee shops since 2008. Research from global information company The NPD Group reveals intense competition for the coffee business in the British foodservice industry. It seems like there’s a coffee chain wherever you turn, and indeed Britain’s high street specialist coffee chains have increased their individual coffee servings by 21% since the year ending (YE) June 2008. However, in the same period, other foodservice operators such as quick-service restaurant (QSR) outlets – which are better known for serving burgers, chicken sandwiches or bakery products – have increased their sales of coffee three times faster, at 63%. Pubs have also realised the importance of coffee and have increased servings by 18% since 2008. The appeal of coffee has allowed operators to use it as a way of entering new eating opportunities or ‘dayparts’. As QSR operators have started to invest in coffee for breakfast and snacking, coffee shops have responded by trying to take a bite of their lunch business, which generates over 50% more spend than that produced by customers who just want snacks. Although coffee shops now generate 27% of their traffic at lunchtime, they have only been able to achieve a marginal increase in their share of food servings to date as a result. And with other foodservice operators undercutting the coffee specialists by as much as £1.30 on a regular Americano, they must sell other items to maintain their profit margins. Coffee shops are working hard to boost visits too. By the YE June 2017, Britain’s well-known coffee outlets had increased visits by 120 million since 2008 to 659 million visits a year, a 22% increase. They have increased visits faster than the wider quick-service restaurants (QSR) sector, which increased visits by 10% between 2008 and 2017. So far, despite the growing competition, coffee shops have maintained market share to provide some 41% of coffee servings in Britain’s QSR sector, a similar level to recent years. Britain’s high street coffee outlets now account for 6% of the visits of the entire British foodservice industry. Cyril Lavenant, Foodservice Director UK at the NPD Group, said: “Britain’s coffee market is highly competitive, with specialist outlets not just competing against each other but also taking on the high street QSR brands.” “Quality coffee is now available in a huge variety of locations – fast-food restaurants, sandwich shops, bakeries, supermarkets and convenience stores, high street retailers, tourist attractions, and of course petrol stations.” 24

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“It’s no exaggeration to say that offering high-quality coffee is the lifeblood of the British foodservice market. It provides a route for foodservice operators to serve customers from their menu throughout the day, from coffee with breakfast to coffee after a dinner out.” The importance of coffee to Britain’s leading foodservice operators is evident in the growing concentration of this business. In 2008, the top 10 operators together accounted for 26% of all coffee servings in Britain. By YE June 2017, this had increased to 35%, with leading players consisting of a mix of specialist coffee shops, QSR brands, supermarkets and a pub chain. Cyril Lavenant, Foodservice Director UK at the NPD Group, says the specialists must “wake up and smell the coffee” if they are to retain market share: “Consumers can grab a coffee anywhere, so the message for the specialist coffee shops is that they must stand out to compete. Coffee shop chains tend to look alike and have a similar menu and ambience. If there were no branding outside or inside the shops, it would be difficult for consumers to know for sure which outlet they were in. Some of the new, independent coffee businesses are adopting a fresh approach with brighter, sharper interiors, a more inviting atmosphere and appetizing menu boards.” “What’s fascinating about the coffee market is that we are seeing new independents performing just as well as the bigger, established coffee chains. Consumers want something innovative and even quirky to try, and they believe that local outlets will have a superior range of products. The established brands have become bland. They need to wake up and smell the coffee to take on competitive threats from both extremes of the foodservice sector.”

enqury@paciﬁcwestfoods.co.uk www.paciﬁcwestfoods.co.uk Issue 49 October 2017 | 25

NEWS ROUND-UP

Global food and drink trends driven by need for more meaningful experiences reveals TUCO Report Plant Perfection, Crafted & Curated and Experiential are three of the top food trends tipped to dominate menus according to the latest Global Food & Beverage Trends Report by The University Caterers Organisation (TUCO). The extensive annual research, carried out in partnership with ‘thefoodpeople’, identifies 12 overriding themes being driven by consumer demand for more meaningful food experiences. The report explores the motivations prompting Millennials and Generation Z’s food and drink purchases, and how these choices are steering emerging trends. According to TUCO’s Global Food & Beverage Trends Report 2017, the 12 trends to watch are: 1. Plant Perfection – Living in a technology-saturated world has resulted in a counter trend that places greater focus back on the natural world and has seen an increasing number of caterers incorporating, botanicals, florals and plantbased foods onto menus. 2. Crafted & Curated – Consumers are becoming increasingly interested in the creation of their food and drink, with 75% of Generation Z considering themselves as foodies and gravitating towards homegrown and home-made food. In line with this trend, catering outlets across the UK are building bigger back stories around their processes to attract this demographic 3. Experimental – The research also highlights a shift towards a more involved dining experience, with a key motivator among the younger generation being their desire to share, whether physically or virtually. Previous studies have shown that 44% of millennials aged 21-24 have admitted to posting a photo of food or drinks, they or someone else had purchased on social media. To capitalise on this trend, caterers are creating artful smoothie bowls, latte art and intricately decorated cakes. 4. Health for All – Preoccupations around health and healthy eating remain at the forefront of consumers’ minds, particularly for those aged 18–25. To cater for this, caterers are considering low sugar, low alcohol, high protein, vegan and antiinflammatory food and drink options. 26

Issue 49 October 2017

5. Imbibing – Turning alcohol on its head, mixologists are creating even more innovative and unusual flavour combinations. This ‘no holds barred’ approach includes flavoured beer, infusing ingredients, vintage spirits and mixing coffee and booze. 6. Having Fun – Although Millennials and Generation Z are amongst the healthiest consumers, they also like to have fun with their food and indulge now and again. Bringing back nostalgic flavours or concepts and creating extra indulgent items are ways catering outlets can meet this trend. 7. Next Generation – In the modern world, students are exposed to thousands of different influences and experiences and are willing to try anything, from unique twists on comfort food, to gourmet street food and drinkable desserts. 8. Importance of Breakfast – Breakfast continues to be the most important meal of the day for Millennials who seek out foods that fuel physical activity and brain power. Instead of traditional breakfast food, dishes such as ‘pimped’ eggs with truffle oil, brightly coloured porridge and anything with avocado, are dominating menus.

9. Conscientious Consuming – 72% of Generation Z are willing to pay more for products and services from companies which are committed to positive social and environmental impact. Responsible sourcing, choosing local foods and using seasonal ingredients are all key to tap into this movement. 10. Just the Way You Want It – Generation Z want to customise their diet and respond well to flexible offerings. Customisation and personalisation are key, as well as all-day dining and innovative and bespoke serving options. 11. Trending Tastes – Big and bold flavours are dominating the food and drink scene, with Millennials seeking out exciting global flavours like Chilean and Korean. As a result, healthy broths, chilli-infused drinks, smoked foods and the use of exotic spices are all featuring on university menus. 12. Global Larder- The demand for global foods on campus has grown exponentially, with almost half of millennial restaurantgoers looking for global inspired cuisine when dining out. Particular influences include American, Japanese, and Mexican, modern Indian, Middle Eastern and Korean cuisines.

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NEWS IN BRIEF

 NEWS IN BRIEF Greggs adds new item to its popular breakfast menu The specialist food-to-go retailer has added an all-day breakfast wrap to its repertoire. This is following reports earlier this year that Greggs has seen profits rise by 7% thanks to the overwhelming popularity of their breakfast options and meal deals. The £3 all-day breakfast will contain sausage, bacon, a cheese omelette and tomato relish served in a tortilla wrap. Their new autumn menu will also include an egg and cheese wrap and a southern fried chicken katsu wrap. Greggs has experienced a positive year so far with the opening of their first drive-thru kiosk in Salford, Greater Manchester with the retailer revealing plans to open more.

Ex Just Eat boss sells his shares for £4.9 million Former chief executive of Just Eat David Buttress has sold part of his shares with the online food delivery giant, receiving nearly £5million.

Ketchup no longer the UKs favourite condiment For the first time ever mayonnaise has outsold ketchup, figures show that mayonnaise sales rose by 6.9% to £152.2 million while ketchup trailed behind at £145.5 million. Kantar Worldpanel show sales of mayonnaise have risen by 6.9% to £152.2million, while ketchup dropped by 2.7% to £145.5million. By volume, ketchup was down by 4.2% and mayonnaise was up by 7.3% in the year up to April.

Issue 49 October 2017

The figures show an interesting shift towards healthier and more adventurous alternatives as mayo pushes its low-fat and flavoured options. Mayo also uses free range eggs, and has produced free from artificial colours and preservatives ranges. Meanwhile ketchup faces rivalry from spicier, richer alternatives such as; peri peri, bbq and hot sauce.

Buttress stepped down in February and has sold 784,649 shares for £4.9mTop of Formillion on the open market at an average price of £6.35, according to a stock exchange announcement. Last month Just Eat announced a great start to the year, following a rise in profits and sales. Profits rose 46% to £49.5 million, while revenues rose 44% to £247 million.

NEWS IN BRIEF

MEATliquor launches new site in partnership with Deliveroo Great news for fans of quality burgers, MEATliquor has launched a deliveryonly site in Battersea in partnership with Deliveroo. As a result of overwhelming demand, the launch of the new delivery-only service follows the success of MEATliquor’s Canary Wharf offering and a strong partnership between Deliveroo and MEATliquor across all other twelve sites nationwide. Scott Collins, MEATliquor Co-Founder and MD says: “MEATliquor was an early adopter of the Deliveroo model in the UK and one of the first ever Deliveroo editions.” “Having seen the benefits of the delivery only model, both for us and the wider restaurant category, the move to Battersea was a no brainer as we felt it was something that could easily be replicated for customers living in South-West London where there is clearly demand.”

Coca-Cola launches scheme to find sugar alternatives

Coca-Cola is expanding its pursuit of all-natural low- or nocalorie sugar alternatives with the launch of two sweetener challenges on the HeroX crowdsourcing platform. Robert Long, SVP and chief innovation officer at Coca-Cola, said the company is pleased with the range of low- and no-calorie sweeteners it uses in its beverages around the world, including stevia. The “sweet story challenge” invites people around the world to submit written anecdotes and videos about their favourite, triedand-true methods of naturally sweetening foods or beverages in

their cultures, communities or families. Meanwhile, the second challenge is a call to action for researchers and scientists to find a naturally sourced, safe, low- or no-calorie compound that creates the taste sensation of sugar when used in beverages and foods. “We’re always searching for newer, better ingredients, and we know that amazing ideas can come from anywhere,” Long said. “These two challenges are very much rooted in our desire to make the drinks our consumers want to drink, and in our willingness to look beyond the walls of our company for breakthrough sugar alternatives that help us deliver the great taste people love but with less sugar and fewer calories.”

Issue 49 October 2017

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Issue 49 October 2017

TALKING TECH

How to launch a successful loyalty programme

Within the hospitality sector, increased costs over recent years have forced restaurants to look for new ways to strengthen guest engagement in order to retain them over a longer period of time. As the cost of keeping an existing customer is far lower than the cost of acquiring a new one, many brands are considering loyalty programmes. Loyalty programmes deliver outstanding financial returns by motivating guests to visit with more frequency and to spend more with each visit. However, many brands will stumble in some of the early stages of launching a programme. There are seven key points to bear in mind to make a loyalty programme a success: 1. Buy in from the top down Senior members of the company need to support the loyalty programme. If they have little involvement or faith in the programme, it is destined to fail.

2. Design a programme that reinforces the brand’s mission If a brand is on a mission to encourage healthier eating, the loyalty programme should reflect this. For example, by offering free healthy snacks when guests visit or putting promotions on healthier meals. A programme tailored to a brand’s mission is guaranteed more success.

Issue 49 October 2017

3. Develop programme ambassadors

7. March to critical mass

Training all staff about the benefits of the loyalty programme will encourage them to promote the programme to guests.

If any of the first six steps falter, getting to the crucial step seven will be challenging. March to critical mass is when restaurants reach at least a 15% penetration rate. Good things start to happen from that point onwards:

4. Launch the programme and test technically Brands should test the guest experience at two or three restaurants prior to rolling the programme out chain-wide. Ensure servers understand the technology and that the technology is working correctly across all systems, including at the point of sale, online, and with any integration points such as online ordering.

8. All servers become programme fluent

5. Set automated touchpoint messages

9. Word of mouth takes root

It is just as vital to communicate to guests when they’re in the restaurant, as when they’re not. Automated messages sent to a guest bring the brand to the front of their mind. These include notifying the guest when they are close to claiming a reward and simply thanking them for their visit.

The more a customer feels appreciated by a business, the more he or she is likely to support that company and recommend it to others. This, in turn, carries on in a wordof-mouth cycle that continues to achieve growth for the restaurant. The more customer-to-customer conversations the programme instigates, the more powerful the program’s impact.

6. Membership push Ramping up membership includes a carefully crafted strategy, motivating staff and managers, and executing according to play. Remove all obstacles for members to join. Enable them to join via their phone, at the point of sale, and online.

Staff will encounter at least one loyalty member per shift. Team members will quickly learn about the programme and its benefits, encouraging more customers to sign up.

10. The financial results start to matter The programme will boast a higher spend average for members. Watch loyal members flock through your doors.

TALKING TECH

3R Telecom EpoS Solutions 3R Telecom EPOS System Power By CES Touch. Is the ultimate industry leading EPoS software driving 3R Telecom to new heights! Whilst pushing through the market and heading for the top spot in the industry, 3R offers new features every month, often suggested by our valued customers! • • • •

UK Company UK Software UK ‘in-house’ development team. UK ‘in-house’ Customer Service

With everything being based in the UK, it means 3R can be truly dynamic and agile when it comes to changes and supporting you. Our market leading, award winning EPoS Software has driven several different companies to new heights. CES Touch is designed and built by the most experienced and knowledgeable individuals within the industry today. 3R provide innovative, tailor made touch screen solutions to take any business to the next level

3R offers a wide range of hardware: from countertop payment terminals to wireless payment solutions; kitchen screens to waiter tablets and much more! Coupled with robust, durable, secure hardware, is our signature EPOS software: CES Touch which can come accompanied by a nondependant cloud based solution. Touch boasts a wide variety of features and functions such as: a comprehensive table planner for any size establishment; a completely revised split bill system; extensive stock control; and intensive operator management and tracking. We at 3R help promote both multi-site businesses as well as single site users and can provide support when scaling a business to multi-sites. 3R aim to achieve all your requirements and expectations and are more than happy to take on feedback from our valued customers. Make 3R your solution of choice to improve your bottom line.

Live sales can be obtained, managed and monitored… ANYTIME AND ANYWHERE. 3R’s reporting facilities safely stores information regarding your business and can be uniquely tailored to suit your requirements. 3R hold the advantages of providing customers with: speed of service, better staff productivity, cost control, stock control, visibility with operator tracking/control, and reduced shrinkage. With mix and match offers, quick meal deals or special offers can be created on the fly. Alongside our reporting suite, an increase in profits can be realised almost immediately. Ramesh Patel, director of 3R Telecom said: “The key to our ongoing success has been the determination to cherish relationships with our customers, developing a friendship rather than a working relationship and working alongside each of our customers at each stage providing them with high levels of support and guidance.”

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TALKING TECH New app GoKart aims to get the best ingredients, at the best prices from the best suppliers

With orders coming in via phone, email, text or fax, several payment methods, deliveries, staff members, stock levels and bookkeeping, independent wholesalers’ time is precious.

New app GoKart, the food & beverage supplies ordering app for independent wholesalers, venues and food businesses is set to become the hospitality professional’s new best friend.

GoKart saves vital time, streamlining these processes and sending a precise digital order, taking away the possibility of human error from archaic telephone ordering and ensuring all orders are correctly delivered instead of suppliers relying on hurried calls or voicemail messages lost in translation due to bad lines and background noise.

Built to make the ordering process easier for chefs and suppliers, GoKart brings stock management, ordering and payment together in one simple interface.

Launched for the food service market in November 2016 GoKart is currently being used by hundreds of food venues. GoKart’s Founder and CEO, Anx Patel says: “Our partnered suppliers have given us competitive prices so we can bring the best offers to our restaurateurs making them saving money. “On the other hand, we noticed our suppliers are growing their monthly revenue on average by 10% with the new business GoKart is delivering. Everybody wins” Helping independent food businesses to prosper, GoKart streamlines and modernises the wholesale procurement process for buyers and sellers.

The Click & Collect App for Sandwich Shops, Cafés, Lunch Rounds, Snack Vans...

Issue 49 October 2017

Orbis Tech allow operators to maximise the potential of mobile Orbis Techâ&#x20AC;&#x2122;s bespoke, flexible and comprehensive EPoS solution, Orbis Software, provides operators with the integration and reliability they need to be at the cutting edge of developments in apps; from offering great customer loyalty options, preparing for the latest in mobile payment and capturing key customer data at the point of sale.

With mobile apps rising in popularity the demand for widespread support is unquestionable. With many operators looking to third party app developers for their mobile app solution, Orbis Techâ&#x20AC;&#x2122;s seamless integration with leading providers, including Yoyo Wallet, Airship and Como Sense, ensures a smooth experience when utilising Orbisâ&#x20AC;&#x2122; specialist EPoS tools alongside their chosen mobile app.

Orbis Software is an open solution, so when integrating with a mobile app, Orbis Tech provide complete functionality for both the establishment and the app provider, meaning outlets can utilise the loyalty features built into popular app services, or gain valuable insight into customer spending habits, without having to compromise their existing software or the app experience. Tailored to the needs of each individual establishment upon install, with the ability to choose which modules of the software package are installed, as well as the option to adapt them, Orbis is perfect for operators looking to integrate their existing software with their EPoS system, as well as those looking to install a system from the ground up.

ech T g n i Talk w: e i v r e t In

Name Adam Temple Role Client Services Director in charge of sales and customer service Duration 3yrs Previous roles I have worked at every level of sales and customer service in both start-up and established private sector retail.

Issue 49 October 2017

How did you end up at Appaway? A question I ask myself regularly!! I worked on other projects in the past with Appaway MD Damian Guy who asked me to come along for the ride. Having discussed his vision the project immediately sounded exciting and so I was on board.

How did Appaway start?

That’s it, no other costs whatsoever! Of course the solution can also be used to message customers, takes card, cash or PayPal orders, menu changes can be done immediately by the owner, and the list goes on!

What did you want to be as a child? Wanted (and still do!!) to race motorbikes

Initially we built online systems for retail, with no real focus on specific market sectors. Over the course of time we observed the dramatic growth of online food ordering, in particular takeaway food. Due to the prevalent online order systems being commission based we recognised that there was a definite space for a commission free ordering solution to enable takeaways to take back control of the profit they make on regular orders from regular customers. As such we launched Appaway. Managing Director of Butterware.

What was your first day at Appaway like? Great, nice Italian food and wine! We know how to work here!

How many staff do you employ? 40 spread over 2 sites

What is the office atmosphere like?

What does Appaway do? We design, build and retail zero commission online ordering solutions for the takeaway industry. A representative from Pepe’s Piri Piri’s head office said “A great team, a great system, with over 30 of our stores using Appaway we are happy with the progress made so far. User friendly, quick and easy to use – ordering couldn’t be simpler.”

That depends on which office you are in! In our design and development office all is calm and serene, whilst our sales and customer services teams operate in a fast paced buzzed up atmosphere. Our customer services team are open 24hrs a day to support the thousands of takeaways using Appaway all over the British Isles so we think it’s very important to create an exciting and comfortable office to work their magic in.

What makes Appaway unique? Appaway has no upfront cost for design, build or equipment, an initial 6 week free period, no contract term and after the initial free period a low weekly subscription of £12.50.

In the senior team we lean on each other regularly, swapping ideas, overcoming the obstacles and capitalising on the opportunities that business throws in our direction. It helps that we are good mates too.

What are the ambitions of Appaway? To become the largest provider of online ordering systems in the UK whilst continuing to support the takeaway industry.

What has been your best day? I’ll be really cheesy and say ‘everyday’..............

What industry challenges does Appaway address? The main challenge to the takeaway industry is to have an online ordering solution that makes financial sense in the long term. Appaway provides exactly that.

What challenges does the business face day to day? The biggest challenge is getting our message out there to the masses! The takeaway industry has always been a challenging and diverse sector populated by very hardworking individuals who have little spare time to discuss new online systems! Thanks QuickBite for helping us spread the news.

Issue 49 October 2017

Online Ordering

Online Ordering With technology advancing, it is no wonder that more and more consumers are turning to the efficiency of online ordering systems when purchasing their favourite takeaway. According to market research firm Attest, the takeaway and delivery industry is in rude health with 55% of the UK population ordering their food over the internet. Online ordering is now a way of life, and consumers expect more. Therefore easy-to-use brand integrated ordering platforms are essential to ensure this consumer demand is met. There are two clear routes for operators to take, as Annette Tarlton, Marketing Director of Star Micronics EMEA explains; “QSR owners have the choice of aligning themselves with a large marketing group such as Just Eat or Hungry House and paying the relevant commissions and /or creating their own on-line ordering service with obvious benefits.”

by the company as sales began to gradually slow due to increasingly intense competition from rival chains. The initial redesign and the subsequent focus on their online ordering technology, resulted in its full-year profit increasing by 17.1% last year driven by the surge in online and mobile orders - as well as the opening of their 1000th UK outlet.

Ultimately, competition is increasing between QSRs, and the pressure to incorporate online ordering is hotting up. Earlier this year Domino’s revealed continued positive reception to the refresh of their online ordering platform with online sales amounting to 72% of their total orders last year. It came as part of a huge turnaround

It may come as no surprise that according to a report released by the UK Cards Association, in 2016 the UK spent more online per household than in any other country, with card spend online totalling £154bn. With cash payments on the decline across most industries, keeping up with the demands of this ‘new wave’ of

Issue 49 October 2017

In 2016 the UK spent more online per household than in any other country

consumers - those who have grown up around payment and ordering technology and are much more comfortable with its development – is vital if operators intend to stay ahead in this competitive industry. Steven Rolfe, Managing Director of pointOne EPos says; “According to recent research by Morgan Stanley over 50% of QSR customers are millennials. This generation has boosted the hospitality industry over the last decade and made quick service outlets the fastest growing sector in the industry; and this trend is set to continue.” “The ability to pre-order food on the web or use apps is not only desirable it is absolutely essential if a business wants to maintain a competitive

Online Ordering

edge. Furthermore, offering an online ordering ‘click and collect’ service to customers is a key way to enhance the customer experience and attract and retain business.”

Contributors Tejal Patel, Marketing & Communications Manager, 3R Telecom, Aziz Gunes, Commercial Director, 3SPOS, Steven Rolfe Managing Director, pointOne EPoS, Graeme Simpson, Managing Director, Butterware, Matt Graywood, Chief Operating Officer, Preoday, Olivia FitzGerald, Managing Director, Zonal Marketing Technologies, Annette Tarlton, Marketing Director, Star Micronics EMEA.

Online ordering is also much more accurate and crucially a much more analytical way of going ahead

Why is online ordering essential for any food-togo/QSR business? “Businesses that don’t innovate will stagnate,” says Graeme Simpson, pointone Quickbites V3_Layout 1 20/10/2016 10:57 Page 1 Managing0916 Director of Butterware.

“Failure to keep up with the changing times is often an early sign that a business that will fail – and not just in the food industry. Look at Nokia, which was the industry leader in mobile phones in the 1990s, but has almost vanished following their failure to move into the smart phone market fast enough. In the US, Domino’s killed off many independent pizza delivery places when they introduced their online ordering solution. Not because the quality of the pizzas was any better, but simply that people preferred the ease of ordering online.”  “Consumer expectations change and increasingly consumers are looking for time-saving solutions, faster and better service and more personalisation. Online ordering offers these things – either by saving time queuing and paying, getting the lunch delivery they want when they want it, more knowledge of the customer’s favourites, easier to personalise offers and discounts, and easier to reward loyalty.

“Food businesses who want to maintain or grow their business will find it increasingly hard to avoid going online as more and more customers demand it,” concludes Graeme. Tejal Patel, Marketing & Communications Manager, 3R Telecom, adds “For businesses online ordering is essential as it saves times and will also reach a wide range of customers.” “Online ordering is also much more accurate and crucially a much more analytical way of going aheads as well as having the added bonus of being easy to maintain.” “McKinsey & Co expects online ordering (and delivery) to grow by 25 percent per year from 2015 to 2018 in key markets, comprising almost half of the overall delivery market by 2018,” says Matt Graywood, Chief Operating Officer of Preoday. “From a business’ perspective, online ordering and delivery brings

Faster EPoS, Faster Food Our award winning EPoS is the most focused QSR and takeaway solution available on the market • Online Ordering • Customer Facing Kiosks • Ordering App • Kitchen Manager Screens • Customer Loyalty & Marketing • Enterprise Stock Control • Driver Management

For more information on how we can help your hospitality business please call 0345 8620005 enquiries@pointone.co.uk www.pointone.co.uk

Issue 49 October 2017

Online Ordering

a host of benefits. Fundamentally, it helps increase revenue, streamline operations and lay the foundations for better marketing and loyalty. From an operational perspective, it reduces the potential for errors as a result of a communication mix-ups; it minimises payment issues and is proven to result in larger order values. In fact, we’ve found that the streamlined order flow, along with up-selling and cross-selling offers, can tempt customers to spend up to 40% more.” “Moreover, we see it as the catalyst for business transformation - the data from online orders helps businesses get to know their customers better, meaning they can grow faster. For customers, of course, it’s one of the easiest ways to order food and drink.” The fact that we are a cash rich, time poor society, wedded to our smart phones means that online ordering is no longer seen as a luxury, according to Olivia FitzGerald, Managing Director of Zonal Marketing Technologies. She explains; “According to OnePoll, 42% of people are likely to use some form of technological innovation while dining

Issue 49 October 2017

or drinking out. They have quickly become mainstream and it’s a trend that is only set to grow.” “In under two years the number of consumers who use mobile devices to speed up payment has increased from 2.4 million to 3.1 million. The same research also highlights that 67% would spend more cash if they could order from their mobile device, with 80% happy to pay via their smart phone using recognisable and trustworthy brands such as PayPal, Barclaycard and ApplePay.” “For operators, it’s not simply a question of whether they should introduce online ordering, but when and what the best tool is for them to use. There are many options available for pre-order services, however, they are of little use if they’re not talking to your other systems, especially EPoS - an integrated app offers operational simplicity for staff, plugging into live pricing, promotions and stock availability data.” Increasing competition from restaurants entering the delivery market by utilising the managed

67% would spend more cash if they could order from their mobile device

delivery services of company’s such as Deliveroo and UberEats is why incorporating online ordering is essential explains Aziz Gunes, Commercial Director, 3SPOS. “Having an online ordering system can streamline your order taking process, reducing costs by not paying commission to aggregators and capturing valuable customer data for your own marketing to increase sales.” “Ultimately, if you offer your own delivery services, a good online ordering system can help you save costs, reduce errors from orders over the telephone and increase customer satisfaction with a faster order taking process.”

What service providers are there in the market and what do they offer by way of support for businesses?   “We believe that in order to fully benefit from online ordering the technology, the service provider has to enable restaurants to integrate this offering into their wider PoS set-up,” explains Steven.

Online Ordering

“For example, we have developed a solution that includes browser-based ordering, iPhone and Android Apps and in-store order points such as kiosks.  For operators that choose to offer a ‘click and deliver’ service then adopting a driver management solution would also be useful to manage deliveries to the customer.”

temptation to sign up to ‘all’ services is very strong and it will be interesting to see how this market area levels out over the next couple of years.The key disadvantage to this will be that the QSR will have to find space for all the different kitchen printers which could reach ridiculous proportions using up valuable kitchen or bar counter space.”

Directly linking online ordering systems with both EPoS and Kitchen Management Systems is vital explains Aziz. “An integrated system can streamline collection/delivery orders, reduce equipment costs and increase profits. We provide a link that our customers can embed on their website which allows them to offer a branded checkout experience.

“Trust is a big consideration for consumers who are becoming increasingly savvy when it comes to sharing their data,” explains Olivia. “Our research has found that almost a quarter of 18 to 34 year olds cite lack of trust as their biggest barrier to engaging with a brand.”

“Our online ordering systems help QSR businesses manage their collection/delivery orders directly from their EPoS system without the need of extra hardware or software, offer customisable delivery and collection rules to match their business requirements.” “QSR owners must look at the choices available and decide the route they want to take,” adds Annette. “The

Issue 49 October 2017

“But where trust is gained, 72% are ready to engage with and share their data in return for instant offers. This can only be achieved if you have total control over your app and don’t outsource to a third party, who can use your valuable customer data to meet their own business ambitions.” “For those operators who have embraced the change and adopted online ordering through app technology, they are reaping the rewards as sales increase and revenues

jump, while improving the customer experience and winning their loyalty.”

72% are ready to engage with and share their data in return for instant offers

What equipment do you need to have to ensure your online ordering system is effective? “The great thing about technology today is that you don’t need to invest in a lot of kit to get started,” says Matt. “At its most simple, a business just needs an internet-connected device like a tablet, or even a phone to manage delivery orders, and a cloud software service. For larger operations, a good delivery software will be able to integrate with existing EPoS tills or other order management systems.” “Importantly, you need to invest the time to set up the system and make sure it’s working for you and your business,” adds Graeme. “You will also need to promote your new service, both online and offline, which may involve spending money on flyers and good design or learning how to use social media tools. Just setting up the online ordering system isn’t enough if you really want it to work for your business.”

Issue 27 December 2015

Online Ordering

“The days of the old-fashioned electronic till are over,” says Steven. “Operators who are serious about implementing a successful solution need to base this offering around a platform that can integrate real time online ordering technology into their EPoS technology. This could be in the form of a web page, an app or an inhouse order point/kiosk.” “As it is web-based no physical hardware is required, other than your EPoS set-up. However if you are going to provide an online ordering service to your customers then you should also consider that they will expect to be able to order online via an iPhone or Android App. Other options for QSRs come in the guise of software houses such as Emperium EPoS and Takeaway Genie, explains Annette; “They will create an e-commerce site based on the menu provided and will then recommend for example the low-cost TSP654II HI X Cloud based printer for kitchen orders from Star Micronics at a low monthly cost. This type of solution is commission

Issue 49 October 2017

free however it is up to the QSR to promote the site.”

If you don’t currently offer online ordering, how do you start? “Not all EPoS systems are the same, and many do not offer the complete solution that is dedicated to providing the tools needed for a successful QSR/ Takeaway business,” says Steven. “Operators need to review the options out there and look for a provider that offers this and other web-based ordering technologies that are fully integrated with an Enterprise level EPoS system designed specifically for the QSR space. The provider must also be a company committed to on-going development focused on this sector.” Matt adds; “If you decide to work with a platform provider, you can have the service up and running in the space of a few days. You would explain your requirements for the platform to the vendor, provide all of your branding and be available for a training session once

The days of the old-fashioned electronic till are over

everything is ready. If you’re launching a mobile app as well as website ordering, you can start to market it to your customers as soon as the app has been submitted and accepted by the Google Play or App Store.” “No matter the route you choose, make sure your decision is backed up by research; does the vendor you’re considering have reputable business partners? Which other clients are already on its roster? Equally important is reading the terms and conditions of any contracts closely. Will you be charged commission (many aggregators charge commission per order), how long does the contract last and will you have access to your customer data?” “Industry publications are a good place to start to do your research, or you can research online,” says Graeme. “Make sure you look at a few different options to understand what’s right for your business.” “A good company should be able to provide you with case studies or enable you to speak to other companies that

use that solution. You’ll need to understand the pros and cons and what level of support you can expect from the company.”

What future developments can we expect in regards to online ordering? “The market is still young so I think we’ll see more solutions coming to market in the next few years and online ordering becoming more standard,” begins Graeme. “In terms of technology, I’d expect to see increased integration and automation, for example a software that anticipates your arrival time to collect based on your location, traffic or walking time. Or increased use of individual information to offer higher service standards and more personalisation. We may even see drone deliveries of food!” With cashless operations currently shaping trends in the QSR sector and with payment methods such as Apple Pay and Android Pay now the preferred method of payment for low value transactions. Steven suspect’s operators will accommodate these changes by altering the way they manage their business, by introducing new methods of customer service, including self-service and cashless kiosks. Adding; “This technology complements online ordering by extending click and collect to an in-store option and is already proving very popular with customers. Annette predicts that the traditional QSR will sign up to various services as well as creating plans for their own e-commerce site. She explains: “We will see this particular market segment mature over the next 12 months, making the choices easier than they are at present. Just like any business decision, the QSRs final choice of solution requires investigation and research to match their particular requirements.” “But I do anticipate a rebellion against the large variety of equipment needed for each solution with QSRs deciding on which printer they want to use and insisting that the solution providers offer a more common hardware solution.” Matt concludes; “It sounds cliché, but the future really is bright. Home delivery and online ordering is already becoming more accessible and affordable for businesses of all sizes. While services like Deliveroo and UberEats charge high commission fees, there are now other options available under different, more attractive pricing models. This will serve to grow restaurants’ new found revenue streams further.” “Social technology integrations are in their infancy and will be more commonplace by the end of the decade. At the moment the success of companies taking orders through Facebook or Alexa is limited but in five years we would expect these, and others, to be prevalent. All new trends will be driven by the consumer demand for convenience, so online ordering must continue to evolve to meet their needs.”

Issue 49 October 2017

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Fish and Chips

Fish & Chips

Britain’s love of fish and chips has been sustained for nearly 160 years, and despite competition from other industries, operators remain defiant that fish and chips will continue to remain one of the UK’s favourites. After all, according to The National Federation of Fish Friers, the UK spends £1.2 billion on fish and chips annually. Issue 49 October 2017

Fish and Chips

Research by Attest puts fish and chips in the top five of consumers’ takeaway favourites. Seafish the UK’s authority fish sustainability agree; they say that fish and chip sales have increased 4.2% from last year to more than 336m servings.

With fish and chips now firmly at the top of news agenda thanks to the likes of The National Fish and Chip Awards, we investigate the reasons behind their sustained popularity and what the future of the fish and chip industry holds.

Contributors Witnessing this reinvigoration first hand are Nicci Mutton and Craig Maw, winners of the National Fish & Chip Shop Awards ‘Shop of the Year’ 2017. Craig says: “Since the mid nineteenth century fish and chips has positioned itself at the centre of the UK’s culinary stage. Recognised worldwide as our iconic national dish, many tourists flock to the UK and want sample fish & chips as part of the experience.” “With 10,500 fish & chip shops around the UK serving over half of all fish & chip meals and the rest being sold by Restaurants, pubs and canteens. Fish & chips are experiencing a bit of a renaissance. Gone are the days of just producing great fish & chips, the industry is moving into producing great fish & chips with style.”

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Mohammed Essa, General Manager UK & Ireland, Aviko, Lesley Graves, Owner, Burton Road Chippy , Craig Maw, Owner, KingFisher Fish & Chips, Nic Townsend, Marketing Manager, Farm Frites, Adrian Greaves, Foodservice Director, Young’s Foodservice, George Clark, MSC Senior Commercial Manager for the UK, James Ritchie, Director, Simpsons Fish and Chips.

How popular are fish and chips in the QSR/ takeaway market? “A British classic, fish and chips are showing they are a strong contender in the takeaway market. With 327 million visits to fish and chip shops between February 2016 and 2017 it’s easy to see why they are favoured as a national dish,” says

fish and chip sales have increased 4.2% from last year to more than 336m servings

Mohammed Essa, General Manager UK & Ireland, Aviko. “There may be heavy competition from a variety of takeaways available to consumers; however fish and chips is one of the healthier options when compared to burgers, pizza and kebabs, as well as a firm favourite with family diners.” “In the potato world, chips and fries remain the heroes and their popularity shows no signs of flagging. When you consider there were a staggering 1.75 billion potato servings out-of-home in the year ending March 2016, it’s extremely important for fish and chip shops to get their chip offering right.” Adrian Greaves, Foodservice Director, Young’s Foodservice explains; “Fish & chips is a British classic and will always remain one of the nation’s favourite dishes. It is known and loved for its simplicity of fresh fish coated in a crisp batter served with perfectly golden, fluffy chips. Quality fish, perfectly seasoned thick cut chips and any traditional accompaniment, from

Fish and Chips

gravy, curry sauce or a tangy tartare sauce, all make for the best fish and chips. Of course, whatever condiment you choose, mushy peas are always welcome too!” “Many restaurants and gastro pubs experiment with their fish and chips offering, from adding vodka to batter, triple cooking chips or using sweet potatoes and adding mint to mushy peas, but when it comes down to it, nothing beats the traditional chip shop style, where fish and chips is undoubtedly served at its best.” Adrian concludes; “At Young’s, we offer an extensive range of sustainably sourced and high quality fish products for all areas of foodservice. We have specifically designed our King Frost and Chip Shop range with the fast food industry in mind to help them recreate the perfectly crisp, succulent fish fillets consumers expect from their favourite takeaway.”

Why do fish and chips dishes remain popular in the UK? Craig Maw, owner of KingFisher Fish & Chips explains; “Through the years fish and chips have become engrained in our DNA. It is an amazing comfort food, it is nutritious and delicious and it is versatile; it can be eaten walking down a street or ‘poshed’ up in a fancy restaurant.” “Everyone can remember a time when eating fish and chips, putting them in an exact place and time. It creates memories for people, its very essence conjures up memories from the past and creates new ones for the future. Everyone loves fish and chips.” “Fish and Chips are an extremely popular choice, whether it’s our children’s party packages, weddings, family celebrations or a treat for our local residential care homes, fish and chips are something that spans the generations,” explains Lesley Graves, owner of Burton Road Chippy. “They remain popular in the UK

Everyone can remember a time when eating fish and chips, putting them in an exact place and time

as it is not only truly traditional, but everyone has fond memories of enjoying them with family and friends and it is also one of the healthiest takeaway options. Consumers are becoming more health conscious and are aware that fish is a healthy choice and should be consumed twice a week.”

grazing foods for lunch times. It is suggested that people don’t want to sit in the office on a full stomach.”

What are the latest trends in the fish and chips market?

Mohammed has noted the global trend of premiumisation as one that fish and chip operators can champion to become a leader in their market. He explains; “Offering high quality flaky fish in a light crispy batter can be enhanced when served with a premium

“Creating more choice for consumers is becoming increasingly popular,” explains Craig. “Some shops are introducing snacking and

“With the introduction of light bite options it not only satisfies existing customers changing preferences, but also opens up a whole new demographic for shop owners.”

Issue 49 October 2017

Fish and Chips

chip. Aviko’s premium Fries range the Supercrunch 15mm and the Supercrunch 9.5mm Skin-On, giving even more variety for those looking to offer fish and chips with home-made appeal.” “The Supercrunch range features an innovative coating that means consumers will enjoy a crispier, crunchy texture. It holds heat for up to 15 minutes, making it suitable for fish and chip shops who are under pressure to prepare food in a limited time and is also longer than the average fry, offering better plate fill. In addition, the Supercrunch range has a long shelf-life of up to 18 months which is a major bonus and helps minimise food wastage and maximise profits.” Nic Townsend, Marketing Manager, Farm Frites agrees; “While there will always be a market for traditional Fish and Chips on the menu, the trend for premiumisation applies here as much as it does across casual dining.”

Issue 49 October 2017

“More gastro-style menus with premium sides are popular; from versions of mushy peas and flavoured batters on fish to a choice of potato sides or an upgrade of chips. Increasingly, customers are expecting more from the chips and rather than being merely a side order, they are an integral part of the meal.” “We launched our ‘Extra’ range to help busy chefs turn over a large quantity of quality chips. The coating ensures that every portion is served with greater heat retention and with a consistent taste and crunch.”

What is your perception of free-from fish and chip options? “We hold a very popular gluten free day once a month,” begins Lesley. “It’s very satisfying for us when customers tell us they have not been able to have fish and chips for 5, 10 or 15 years as they are gluten

customers are expecting more from the chips

intolerant and have made a 90 mile round trip to enjoy our fish and chips.” “Many shops including our own, serve Gluten Free Fish & Chips on certain days on the week or month,” adds Craig. “By catering for the needs of people who are coeliac or who are gluten intolerant, it enables people who usually cannot eat fish and chips to experience it and enjoy it with peace of mind. It also means that the whole family can enjoy the nation’s favourite meal together.” “With the introduction of legislation for food establishments to show the allergen content within their dishes, it is easy to guide consumers with allergens through the menu and with confidence.” Mohammed explains; “Free-from fish and chips need to meet a high standard that matches their counterparts. With the allergen

Fish and Chips

legislation in effect, it has never been more important for fish and chip shops to offer free-from options that deliver on taste.” “Though potatoes themselves don’t contain gluten, how and where they are prepared means that caterers could be unintentionally serving gluten to customers, which can mean serious side effects for those with an intolerance.”

Consumers’ dietary requirements have to be catered for

“Fish and chip shops can be safe in the knowledge that Aviko’s most popular products, including its Premium Fries range, are produced in a dedicated gluten-free factory, offering an easy way to meet the demand for coeliac friendly dishes, something not all potato product suppliers can guarantee.” “With the increasing number of consumers now suffering from various food allergies and intolerances, it is important to take this into consideration when planning a menu and find options suitable options,” says Adrian. “Finding a product that is free from the key triggers of wheat, gluten and milk, is extremely beneficial for operators because it can be used universally across the menu for all customers, with or without

allergies.” “As such we recommend offering our Young’s MSC Omega 3 fish fingers, free from wheat, gluten and milk. Fish fingers remain popular with all ages, as Young’s latest research

into Britain’s favourite foods clearly shows. With over a quarter of the population naming fish fingers as one of their favourite foods they are sure to be a guaranteed hit.” “For operators that want to appeal to the needs of all customers, our King Frost naked mushy pea fritters are an excellent vegetarian choice, while also being free from wheat, gluten and milk.” For Nic the incorporation of freefrom options is vital for all menus. He explains; “Consumers’ dietary requirements have to be catered for, and while it isn’t new for operators to offer allergen-free foods, it is an area which still needs to develop.” “Allergy UK tells us that 93% of consumers are more likely to choose an outlet which is up to date on allergy awareness. All of our fries are gluten free and we help operators understand how they can offer these side dishes with confidence.”

Issue 49 October 2017

Fish and Chips

“Menu labelling is important to demonstrate this awareness and we know that this starts with confidence among operators. As suppliers to the trade, we have a strong remit to help them serve side orders with trust.”

What options are available for customisation of dishes? “Many of our products are available in different sizes to meet the needs of all appetites and allow operators to customise each dish to the perfect portion,” says Adrian. “For example, fish cakes are always a popular choice and by using a frozen quality brand such as King Frost, a caterer has many advantages including; extended shelf life, portion control, consistency, reduced waste, speed of preparation and the ability to bulk buy.” “The King Frost Fishcakes are available in various different sizes to suit all ages and appetites, including the standard-sized King

Issue 49 October 2017

Frost Lincolnshire Fishcakes, or for those that like a little more, the Jumbo Lincolnshire Fishcakes. Indulge those customers with larger appetites with the King Frost Mega Fishcakes; the ultimate fishcake feast! Customers will be delighted to see so much choice on a menu, ensuring there is always the perfect portion for everyone. Offering various sizes keeps all customers satisfied while also significantly reducing the amount of waste for operators.” He concludes; “Each individual fishcake is filled with delicious white fish and potato, coated in a delicious golden breadcrumb. Operators can simply deep fry them straight from the freezer which will help save valuable time in the fast paced environment of fish and chip shops. Whichever size customers choose, fish friers can be confident that all of the sizes in the King Frost range can be cooked from frozen at 180°C, in a matter of minutes (five minutes for standard, six minutes for Jumbo and seven minutes for mega

There are options to customise the side dishes and to offer a choice on what style of chips are served

size), ensuring that cooking to order is always easy.” “When a consumer orders Fish and Chips they expect the make-up of the meal to suit a certain formula,” adds Nic. “They want traditional Fish & Chips and that in itself is simple enough to serve, as long as the main elements of fish and chips are good quality.” However, that doesn’t mean that creativity can’t come to the fore warns Nic; “There are options to customise the side dishes and to offer a choice on what style of chips are served. Skinny or shoe-string fries are a popular substitute for children’s meals and work really well with fish goujons instead of one large fillet.” “Chunky chips can command a premium and consumers will happily pay extra if they feel that the end result is worthy of a ‘posher’ chip. Our Ultimate Chip was launched to be the ideal chunky chip for premium menus. It is our

Fish and Chips

perfectly imperfect chip; a hand cut style and based on a 10-step process to go beyond triple cooked and create a chip masterpiece.” Nic concludes; “The fish element of the meal could also be customized and upgraded with options for grown-up goujons or even mackerel burgers with chips for a twist on a classic. Couple these with additional sauce options, hand-made mayonnaise, salsa-style ketchup or Tartare sauce, and the consumer receives a more premium experience for a few extra pounds.”

Are there any sustainability concerns for sourcing certain species of fish/seafood? There’s been a considerable growth in interest in serving Marine Stewardship Council (MSC)

MSC certified restaurants and takeaways have been very pleased with their resulting success

certified sustainable seafood in the restaurant, pub and casual dining industry in recent years, despite the economic climate. Consumer dining trends and confusion over seafood sustainability are driving restaurant and takeaway owners, as well as their customers, to look to the MSC and its blue label, for traceability and reliable reassurance that the fish has come from a certified sustainable source.

Certified sustainable species appearing on their MSC certified takeaway and restaurant menus with the blue ecolabel may include; Pollack, haddock, whiting and cod and prawns, in dishes such as fish and chips and prawn cocktails. Shellfish lovers across the UK can now enjoy this classic dish at Premier Inn restaurants, marked with an MSC ecolabel, assured of its sustainable provenance.

It’s becoming increasingly important for restaurants, bistros and fish and chip shops to demonstrate their sustainable fish sourcing to their customers and provide an assurance that the fish being served is from an MSC certified sustainable supply chain, helping to maintain the ocean’s fish stocks. MSC certified restaurants and takeaways have been very pleased with their resulting success.

George Clark, UK Senior Commercial Manager for MSC explains; “MSC certification for restaurants and takeaways is now so much easier. It helps businesses to demonstrate to their customers that their fish has been independently certified as sustainable, and is fully traceable from ocean to plate.” “MSC certification can boost sales and improve customer loyalty, but it

Issue 49 October 2017

Fish and Chips

also helps to ensure that there will be fish in our oceans for generations to come – which is great news for the future of the nation’s favourite takeaway, and such an iconic dish.” The most recent and long-awaited news that North Sea cod has now gained MSC certification means that fish and chip operators can now put the popular and sustainable UK species back on their menu and extend their choice of locally caught MSC certified fish. The news means that – subject to strict traceability requirements – North Sea cod can now be sold in restaurants and takeaways bearing the MSC ‘blue tick’ label, indicating that it is sustainable and fully traceable. George says; “Since news broke of North Sea cod’s MSC certification, there’s been a huge amount of enthusiasm from fish lovers wanting to buy it. It’s brilliant to see this newly sustainable British fish make its London debut on a fish and chip shop menu.” “All our certified chippies, retailers and suppliers are directly involved in the revival and protection of species like North Sea cod. And every time a customer chooses fish with our ‘blue tick’ label, they can feel proud to be doing their bit too.” Lesley agrees, explaining; “Fish and chip shops are in an incredibly good position with a huge number of fish species being MSC certified with the recent addition of North Sea cod.” “There are tools available to check the sustainability of fish and also the seasonality so it really is easy to make informed choices and pass this information on to your customers.” Many shops are purchasing and serving sustainable seafood to their customers according to Craig and some shops are becoming certified sustainable by the Marine Stewardship Council. He explains; “Sustainability is vital for the future of our oceans and the fish & chip industry. Many fisheries

Issue 49 October 2017

in the North East Atlantic around Norway and the Barents Sea are MSC certified sustainable.” “Now with the fantastic news that Cod and Haddock in the North Sea is also MSC certified Sustainable our industry is moving in the right direction. There are many industry partners working hard to ensure Sustainable Fish & chips are on our plates for many years to come.” For Young’s Foodservice, one of their main priorities is to protect the environment. With this in mind, they have developed a specific programme to protect the key elements of their business; the fish and the sea.

Operators should carefully consider the types of fish they offer

farm and fishery before using them in our supply chain. We also work proactively with fishermen and the industry as a whole, to help improve long terms sustainability.” “As part of our commitment to achieve this, Young’s recently supported research into sustainable fishing technology through a study called ‘Project Trawlight’. This trial looked at ways of reducing the number of unwanted smaller fish caught by illuminating escape routes in the net.”

“Through our Fish for Life Corporate Social Responsibility Programme, we aim to improve the impact of everything we do, from sea to plate,” elaborates Adrian.

Adrian concludes; “Operators should carefully consider the types of fish they offer and most importantly, with sustainability being such a hot topic, be aware of the provenance of where the fish is sourced. We would highly advise caterers to check the sourcing policy as a first point of action when choosing a supplier to ensure they have a responsible policy in place.”

“This includes doing all we can for our customers and for the planet. Sustainable practices are the only way to protect the future of fish and this is why we work hard to ensure we understand every fish

“When choosing products from the Young’s range, operators can be assured that they have all been sourced sustainably, giving flexibility and greater choice when constructing menus.”

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Issue 49 October 2017

Fish and Chips

What packaging options

are available for takeaway fish and chip dishes? Craig explains; “There are a wide variety of options for serving fish and chips, although many still want newspaper. Unfortunately this cannot happen due to the ink in the print. Many shops do use news wrap, but it is plain.” “With so many boxes and bags available it becomes a tough choice, but it has to be said that there isn’t yet a perfect solution to serve fish & chips yet. Steam is our enemy; we aim for crispy batter and crispy chips with a light and fluffy centre. But when cooking fresh to order as many shops are tending to do, the product is piping hot and the steam doesn’t help to maintain crispiness.” “We use custom made corrugated boxes which helps promote our brand and provides useful information to customers. It suits us, and other shops will use what suits them and their product.”

Issue 49 October 2017

“We use a bio-degradable box made from sugar cane,” adds Lesley. “Packaging has come a long way from the days we were wrapping in newspaper to becoming environmentally friendly, by helping to maintaining the quality of the fish and chips, holding the temperature and helping with portion control.”

What equipment is revolutionising the fish and chip industry? Voted the UK’s best independent fish & chip shop at the 2016 National Fish and Chip Awards, family-owned Simpson’s fish and chips serves up an incredible 4,000 portions of the nation’s favourite fishy fare every week from both its restaurant and takeaway on the outskirts of Cheltentham. The last few years have seen the business go from strength to strength having teamed up with food waste recycler Andigestion who dispose of the inevitable food waste in an environmentally-friendly way.

The last few years have seen the business go from strength to strength

“Fortunately our customers’ love of fish & chips means that we never have too many leftovers, but we’re very conscious about our environmental impact and it has been great to be able to send our food waste to Andigestion where it gets turned into ‘green’ energy;” commented James Ritchie, Director at Simpsons. Andigestion is a pioneer of foodbased anaerobic digestion in the UK and operates recycling plants in Gloucestershire and Devon. Working with a range of food businesses, its cost effective and efficient food waste recycling processes produce clean, green and eco-friendly energy (biogas from Gloucestershire and electricity in Devon) which is fed into the national grid for use in local homes, as well as a nitrogen-rich, organic fertiliser which is used by local farmers. Jason Ward, Commercial Manager at Andigestion explains; “We’ve processed over 16 tonnes of potato peelings and food waste from

Fish and Chips

the Cheltenham site in the past 12 months, and over 200kg from Stroud during its first three weeks of operation. This equates to 11MW. hrs of ‘green’ energy producing enough to provide the annual use of gas for 34 homes - and over 17 tonnes of fertiliser, as well as a significant saving in CO2. This is a really positive initiative by Simpsons as the waste has been put to good use - creating renewable energy from food waste rather than sending it to landfill.” “With the introduction of high efficiency frying ranges, with built in filtration systems, or filtration systems that are highly efficient in what they do, we are not only seeing an increase in product quality but in consistency. The modern frying range means we are not always battling for temperature, it is more consistent.” adds Craig. “This enables us to lock in the flavour and produce a consistent product. Reducing the big

There’s a lot of young talented people coming into our industry

temperature curves of cooking also enable us to produce a product with less fat absorbsion and therefore produce a healthier product.” Craig concludes; “There are also products to monitor the quality of the cooking oil to enable us to maintain consistency in oil quality throughout service. In our shop we filter our oils twice a day and monitor them daily for quality, we are not afraid to throw any degrading oil out for recycling.”

What does the future hold for the fish and chip market? “There’s a lot of young talented people coming into our industry,” begins Lesley. “There are some fantastic fish and chip shops and restaurants out there who, like us, are keen to offer their own twist on traditional fish and chips. Major advancements in equipment and technology have brought fish and chips into the 21st century.”

“Observing celebrity chefs joining us in the industry by opening fish and chip restaurants both in this country and abroad is a true indication of the popularity of our national dish. All of this along with a huge selection of training courses point to a very bright future.” Craig is enthusiastic about the future of fish and chips; “We feel good about the future of fish & chips, it is looking bright. There are bodies within the Industry working together for the benefit of fish and chips and the industry they represent.” “The National Federation of Fish Friers represents the industry well and works very hard behind the scenes. There is also the National Fish & Chip Awards which help keep the industry focused and current. Finally, the hard-working people within the shops, both the owners and the staff. They work long before they open and long after they are closed to prepare great food for fish & chip lovers!” QB

Issue 49 October 2017

BUSINESS PROFILE: Fancy Funkin Chicken

This months Business Profile is the hugely popular Brixton based, Fancy Funkin Chicken. We speak to Managing Director, Nathan Pattie... Beginning his career in hospitality, Nathan landed a part time job as a KP where he quickly progressed to a cold-section chef. After some time in the kitchen, he took on more responsibilities (front and back of house) showcasing his flair for the hospitality industry along the way - which stood him in good stead for the next chapter.

Issue 49 October 2017

Planning, promoting and hosting parties in some of the city’s most coveted nightclubs. Drawing from his varied work experiences and cultural influences, from travels he squeezed in between working, this all eventually evolved into the founding of vibrant tapas bar Pix Pintxos.

His first venture, co-founded in 2009 which eventually blossomed into an impressive six restaurants. If this success wasn’t enough, it is then that the entrepreneur brought a new brand to the UKs food scene, in the guise of Fancy Funkin Chicken. We catch up with Nathan who lets us know the secret to his success…..

BUSINESS PROFILE

How was Fancy Funkin Chicken born? A desire, spurred from my unconditional love and appreciation of the humble chicken. I wanted to elevate a simple pleasure to a gastronomic delight, while also reflecting on London’s thriving food scene. Sloppy food is a thing of the past. I was also compelled to further prove that by taking a basic ingredient - once widely considered bland and boring – and to demonstrate its versatility for the refined poultry palette.

What is the company’s proudest moment?

What are some of the challenges of being a business owner?

Finally opening our doors to hungry ‘Brixtonites’! After building delays and labour intensive work days, meeting our neighbours and finding our place in the community rid all preopening anxiety; it was certainly moment to exhale and share our excitement for the Fancy Funkin future.

Apart from ever-increasing London rents and rates, as well as staying put on the cutting edge. Recruitment is a challenge - albeit a worthwhile one! Where there is so much talent, then comes a greater task of selecting the right person for our team, who can also flourish with the restaurant and inherit a strong work ethic.

What makes your chicken so good? Our produce and our careful but creative approach. All of our chicken is free range and ethically sourced from a tranquil farm in Norfolk, and prepared with the utmost care so that customers can savour its perfected, succulent taste after every bite, every time. Whether it be Southern crusted, grilled or ‘funked’ using in-house blended herbs, spices and unique homemade sauces.

Issue 49 October 2017

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

Fortunately, we have passed with flying colours and come into our own, away from a crowded market. I strongly believe this is down to the dedication of my team and willingness to experiment and channel their creativity through the menu, which often surprises our guests but always satisfies a soft spot for chicken.

Although we are primarily a chicken shop, we serve an enticing menu of alternative options including vegetarian dishes, lighter bites and salads such as our roasted beetroot salad with goats cheese, pine nuts and spinach dressed with honey; not to mention our vibrant cocktail list and bar in bountiful supply of beers, wine and bubbles. I would recommend our most popular Buttermilk Waffle Sandwich, filled with apple and pea shoot slaw, smoked cheese and Southern fried chicken, topped lovingly with maple glazed bacon and best washed down with ‘Red Sky at Night’, an invigorating medley of home infused spiced rum, roasted pineapple syrup, fresh lime and ginger beer.

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What’s next for Fancy Funkin Chicken? What is your secret to keeping customers coming in?

Fancy Funkin Chicken is a concept that we can take anywhere, and having operated out of Soho for many years I would love to expand and find our next location in central London.

It is no secret that - as with any business - consistency and product are key for attracting and retaining custom. Within the last year especially we have seen a boom in gourmet chicken shops which has tested the basic ‘successful business’ formula.

However, we’re still comfortably evolving south of the river, so for the time being all of our efforts will remain on our Brixton restaurant, and looking forward to what 2018 brings.

SMALL PLATES

& SIDES Easy to incorporate and reactive to consumer eating and dining trends, side plates offer operators a great chance to increase the average spend from each of their customers. In fact, sides may be the saving grace of the kitchen, food wastage can be kept to a minimum and seasonality is much more achievable. With competition in the industry ramping up, operators are realising the growth opportunity available in the side dish. Consumers react well to variety and choice and a simple burger can be taken into gourmet territory with a side of bacon fries or mozzarella sticks. Additionally while operators can charge only so much for a main, discerning consumers are likely to be tempted by an array of premium ‘add-on’ options to improve their dine-in or takeaway experience.

Sides play a huge part in additional sales at fast-casual restaurant TGI Fridays, Terry McDowell, Head Chef and Concept Development Manager explains; “Friday’s has always put a huge focus on our appetizers, sides, and smaller plates, ensuring they are stars of the show as much as our main meals. Since day one – both in the States and in the UK – it is something which we have been well-known for and which have been a massive hit with our guests.” “In recent years, we have really pushed the boundaries in this area by introducing innovative dishes that our guests love.”

One of the market leaders in regards to their small plates offerings, Friday’s offer a range of 22 different appetizers to their customers for £9.99, with the option to order a side and then re-order the same choice as many times as they like. For £3 more their ‘Endless Option’ allows customers to choose a different appetiser every time, endlessly. TGI’s have reinvented their appetiser menus and now customers have the choice of having a lot of everything, as opposed to a bit of one thing.

Issue 49 October 2017

Terry says; “We genuinely believe that we are setting the most exciting trend in the sector currently by being the only restaurant brand in the country to offer ‘endless appetisers’ across all of our UK locations.” “The traditional three course format, especially in the casual dining sector, has all but gone. People’s dining habits have changed and ‘courses’ have become much more fluid. These guests want quick bites, delivered quickly, but with oodles of flavour.” UK households are now spending more than ever before on food out of home. Research from The Office for National Statistics released earlier this year revealed that UK households are spending more than £45 per week on dining out, an increase of £1.80 on 2016 figures. The latest Menu Trends Survey from foodservice data and insight experts Horizon, found that the proportion of side orders now offered has increased to 18.2% compared with 17.1% the year before. Interestingly, they also saw a jump of 60% in the number of new snack dishes on menus.

Issue 49 October 2017

Horizons’ analyst Nicola Knight, commented; “This partly reflects the more flexible nature of dining out, driven by consumers who want to eat what they want, when they want. But it also shows that operators are up-selling additional side dishes and snacks to customers rather than increasing the price of their main courses.”

“Overall the cost of eating out has risen at a slower rate than inflation over the past year, so it seems that operators do not seem able to increase their prices to reflect additional costs such as the National Living Wage and the possibility of supply costs increasing post-Brexit.”

What is behind the rise in popularity of small plates and side orders?

“Small plates and side orders are great at tempting in customers to spend a little extra on top of their main meal, with many customers deciding they would rather go for a side order over a desert,” explains Nigel O’Donnell, Managing Director of Meadow Vale Foods. “they are perfect for the food-to-go and QSR markets as they are both quick and easy to make, meaning all the busy lunch goers can quickly pop into their favourite restaurant and make it back to work within the time constraint.” “Restaurants are now realising their importance and therefore giving them a larger section on the menu. They are appealing to those with a smaller appetite as well as someone who would like a selection of different sides.” In recent years, TGI Friday’s have really pushed the boundaries in this area by introducing innovative dishes. For example, the Pulled Pork Sundae, an appetizer served in a glass usually reserved for desserts, or the Chick-Cone – made with sweet waffle cones, Cajun chicken, fresh ‘Pico de Gallo’, spicy guacamole, Monterey Jack cheese, and finally topped with chillies.

“One of the key reasons we feel small plates, appetizers, and sides are proving popular is because of the social aspect – which is just why people come to Fridays,” explains Terry. “When main meals arrive, people will often tend to focus on their food, but small plates offer the opportunity to be much more social, allowing guests to share, try a bit of everything, and talk about what they are enjoying the most.” “They also allow guests to try new items without having to ‘commit’ to it as their main meal. So, it encourages guests to be more adventurous and try things they may otherwise not.” Darragh Gilhawley, Head of Business Development UK, Big Al’s Foodservice, says; “In recent years snack foods and sharing plates have been turned into meals in their own right.”

“Dining occasions are becoming less defined, with consumers increasingly eating up to five smaller meals per day – which offers a significant opportunity for QSR operators to tap into the snack foods market and boost food sales across all day-parts.” “Personalisation is also hugely important to consumers,” adds Mohammed Essa, General Manager UK & Ireland, Aviko. “Offering a range of side orders for customers to choose from allows operators to meet this demand and add value to any menu.” Aviko for example offer a range of fries and hand-held appetisers that are easy to cook – their ease of preparation means they do not require skilled staff to prepare them – and offer the added benefits of nil wastage and perfect portion control. Plus, they allow operators to easily cater for vegetarian and gluten-free diets.

Contributors: Mohammed Essa, General Manager UK & Ireland, Aviko, Darragh Gilhawley, Head of Business Development UK, Big Al’s Foodservice, Nigel O’Donnell, Managing Director, Meadow Vale Foods, Terry McDowell, Head Chef and Concept Development Manager, TGI Fridays.

NEW mouth-watering quick bites from the market leader

JALAPEÑO AND RED PEPPER MOZZARELLA STICKS A spicy twist on our very popular mozzarella sticks - these are infused with tangy jalapeno and red pepper pieces. Great as a sharer or snack and ideal for dipping! Suitable for vegetarians and nut alergy sufferers Deep fry from frozen at 180 degrees for 2-3mins.

NACHO CHEESE BITES

MUSHROOM DIPPERS

MAC’N’CHEESE BITES

Bite-sized strip of green jalapeno pepper stuffed to the max with nacho cheese sauce and wrapped in a tortilla chipped coating.

Fresh, chunky slices of large flat mushrooms, dipped in batter and coated in a home-style seasoned breadcrumb.

Inspired by South America - the tastiest way to eat your favourite Nachos and Cheese! Perfect as a starter, sharer or side.

A great variation on the breaded mushroom theme to keep your customers happy and refresh your menu.

Pieces of elbow pasta combined with delicious mature cheddar cheese sauce all wrapped up in rice flaked breadcrumbs. Macaroni Cheese like you’ve never tasted before! Ideal for Children’s menu and perfect as a starter, sharer or dipper!

Cooks from frozen in the fryer at 180 degrees for 3.5 minutes.

Suitable for vegetarian and nut allergy sufferers.

Pack Size: 1kg

Deep fry from frozen at 180°C for 3 minutes.

Cooks from frozen in the fryer at 180 degrees for 4 minutes.

Pack Size: 1kg

Starters • Appetizers • Food-to-Share • Platters • Buffets

tel: 01592 651525 | www.innovatefoods.co.uk

Issue 49 October 2017

What are the latest trends in terms of small plate and side order dishes? “According to data from The NPD Group, over the last two quarters chicken has overtaken pork as the most ordered protein in the U.K. when eating out of home,” begins Nigel. “Protein visits increased as the foodservice industry continued to grow in Q1 2017, visits were up +1.0 percent overall, meanwhile QSRs were up an encouraging 2.1%. Meadow Vale’s Homestyle range includes ideal menu options for side plates that will appeal to customers who desire a quick and tasty dining solution.” “The range allow diners to customise their dish with condiments, toppings and sides of their choice. For example Meadow Vales’ Homestyle Southern Fried Chicken Strips, can be served in baskets as a sharing dish or as part of a ‘pick’n’mix’ platter for customers looking to share lighter bites.” “Particularly on trend are snacks that deliver a filling, tasty meal option without the time and hassle of cooking, nor the expense of eating out,” adds Darragh. “Big Al’s Italian Pizza Twists hit the spot for customers in search of a quick snack to keep hunger at bay while they get stuck into increasingly busy lifestyles.”

Issue 49 October 2017

“These Italian Pizza Twists cook easily in less than three minutes from frozen and come in their own hand-held sleeve packaging, making them an ideal snack. Available in two flavours – margherita and pepperoni, Big Al’s hand-held Pizza Twists provide a great addition to an onthe-go and snacking menu.”

Trends surrounding consumers demand for more sophisticated spice blends Trends surrounding consumers demand for more sophisticated cannot be spice blends cannot be ignored. ignored

The popularity of Nando’s for example has seen consumers looking for a little extra heat on their plate. Mohammed elaborates; “56% of people want to see more spicy options out-ofhome, and 44% are willing to pay more for them.”

“Our new Piri-Piri Wedges – skin-on jacket potato wedges feature a generous sprinkling of Piri-Piri seasoning – are the perfect side to help operators make the most of this demand. Ready from frozen in as little as three minutes, Aviko’s Piri-Piri Wedges offer a speedy option to enhance a host of favourites, from sizzling steaks and sticky ribs to chargrilled vegetables and chicken kebabs, without putting any additional strain on already busy kitchens. As well as a side to a main course, the wedges work well as part of a sharing platter, a snack or a takeaway option, giving operators scope to add a spicy kick to the entire menu.”

hot & spicy FILL ET

www.meadowvalefoods.co.uk

At TGI Fridays Terry has witnessed guest demand increase for more innovative sides which are more than just an add-on, but instead a key part of the meal experience; one that offers additional bold flavours and elements to the meal.

He says; “When it comes to flavour trends, it is all about making flavours sing with fresher tastes, and achieving the right balance between sweet, salty, bitter, and sour. We are raising the flavour profile of our dishes as Brits become increasingly adventurous in their tastes thanks to a bigger exposure to world foods.”

“Californian lightness, jerk seasoning, and stronger levels of spice will all continue to be a focus at Fridays. Our Scorpion Hot Wings, for example, offer a huge hot and spicy kick – more so than we would have felt comfortable introducing to guests, say, ten years ago. However, our job is to ensure these flavours are accessible to our Friday’s fans.”

What is the best way for food-to-go and quick service restaurants to encourage add-on sales through small plate and side order dishes? “Fridays is an experiential brand,” begins Terry. “Both in terms of the in-store experience and the new flavours we are introducing to our fans. Small plates encourage our guests to explore these new flavours and experience more. Plus guests can upgrade to sweet potato fries for just 99p more, or loaded fries for an extra £2. Both options have been really popular upgrade choices across our restaurants with guests.”

“Giving customers the freedom to choose their favourite options and offer a ‘Pick ‘n’ Mix’ list is a great way to create custom-made sharing platters for a fixed price,” says Mohammed. “This will help operators tap into the growing appetite for interactive, build-yourown meals”

“Aviko’s Appetizers are versatile and will bring variation and value to any offering. They are perfect for sharing, and feature Tex Mex as well as Mediterranean-inspired flavours to spice up menus as well as profits.”

Issue 49 October 2017

Nigel adds; “Having eye-catching deals on small plates and sides is often key to their success. Offering a discount when buying multiple side orders gives the customer the go-ahead to indulge in multiple items rather than making the tough decision of which one to go for.”

“Our Speciality Products for example, which include our Halal approved, quick cook from frozen Roasted Chicken Breast Kebabs, and our popular Chicken Tikka Skewers, can both be incorporated easily into a menu allowing operators to offer ‘2 for the price of 3 menu deals’ for example.”

“Promotions allowing the customer to customise their meal is also becoming more and more apparent, it is never a good idea to limit a customer to one or two sides with their meal but offering up the entire menu, charging a slightly inflated price for more luxurious items.”

What does the future hold in terms of side plate “Always looking to stand and side order dishes? “Insight shows that diners, especially millennials, are looking to be stimulated by their food choices, and an immersive dining experience is just as important as the food on offer itself,” says Darragh. “The current trend for food customisation is a quick and easy way for operators to heighten each and every dining experience. Allowing customers to create their dish, their way is an easy trend for operators to tap into – especially in terms of small plates and sharing foods. “Side orders and small plates are not going anywhere, they have firmly cemented a position on restaurants menu’s and are the perfect solution for generating additional revenue,” explains Nigel.

Healthier eating is going to continue to be a massive trend

out from the crowd growing on favourites, such as chicken wings, with new and exciting flavours or changing the flavours with the season. Hot and spicy is a growing favourite and Meadow Vale provides a wide range of hot and spicy offerings in their new Homestyle range.”

“Small plates are a great way to experiment with new ideas due to their low cost nature and they can be really helpful in identifying your customer’s preferred tastes. If something is not getting the sales needed or expected they can easily be adapted or completely removed from the menu.”

“Healthier eating is going to continue to be a massive trend, and any restaurant which isn’t on the ball when it comes to this is going to lose out,” adds Terry. “We therefore put a lot of effort into ensuring that vegetarian and vegan guests – and those that just want something healthier or light – don’t miss the big flavour experience.”

Issue 49 October 2017

WHAT’S NEW Pip& Nut unveils a trio of tasty almond milks

Corkers Crisps launch new Olive Oil crisp range Pioneering company Corkers is proud to announce the launch of 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. £1.99 and stockists include independent delicatessens and farm shops nationwide.

Pip & Nut is bringing its love for natural nuttiness and flair for flavour into brand new territory this summer, with the launch of three deliciously dairy-free almond milks; Almond Drink with Honey and Vanilla, Almond Drink with Coconut and an Unsweetened Almond Drink. Set to make a splash in the shopping aisles, these new milks are 100% natural and feature only the highest quality ingredients such as blossom honey and gently roasted Californian almonds, which give the milks a golden colour. They are naturally sweetened, have absolutely no refined sugars, stabilisers or other nasties and have double the almond content of other products available. You can spoil your fridge with your choice from three naturally nutty flavours: • Almond Drink with Honey & Vanilla Madagascan vanilla and blossom honey give this subtly sweet milk that extra little buzz. • Almond Drink with Coconut - For a coco-nutty kick, Pip & Nut have gently blended their roasted Californian almonds with toasted coconut milk. • Almond Drink Unsweetened - Keep it simple with this unsweetened almond milk. A splash in your smoothie or on your granola is the perfect way to start your day.

Issue 49 October 2017

Get a natural energy buzz with Tenzing This summer, ditch your traditional sugar and artificial sweetener laden energy drinks, and opt for TENZING, a new all-natural option. This delicious drink features a unique collection of six carefully selected ingredients; green coffee, guarana, beet sugar, Himalayan rock salt, green tea and lemon juice, for a 100% natural energy boost. Plus, it has just 58 calories a can. The drink has been carefully crafted by entrepreneur Huib Van Bockel who, after spending eight years as the UK and European Marketing Director for Red Bull, realized there was a need to provide people with an all-natural, low sugar energy drink. Dr. Michael Sagner M.D, explains, “Normally energy drinks tend to either be laden with sugar or artificial sweeteners. Neither are good and there have been many studies which show the adverse effects of both. Developing new and more balanced drinks is the way of the future.”

Speciality food and drink brand, World of Zing, is to launch its first range of hot sauces this month, in a move that’s set to shake up the condiments category. The five-strong product range will be the first range to feature its new look packaging, which will be rolled out across its entire product portfolio.

range

Founded by Pritesh Mody in 2014, World of Zing specialises in exciting, on-trend food and drink products including craft bottled cocktails and flavoured salts. As one of the biggest traders of rare chillies in the UK a hot sauce range was a natural next step for the brand.

UGLY WATER REVEALS BRAND

Hippeas introduces new ‘salt

NEW LOOK AND FOUR NEW

& vinegar vibes variant

World of Zing unveils brand new packaging and hot sauce

FLAVOURS The UK’s first unsweetened, 100% natural, fruit-flavoured sparkling water, Ugly Drinks, is to double its product range to four flavours and unveil an all new look this August. The range, which will be rolled out across the UK this summer, is set to continue to shake up the soft drinks category.

Hugh Thomas, Co-Founder, Ugly Drinks, says, ‘The big beverage brands have been saying the same thing for 100 years and that message is no longer relevant.

Millennial consumers today are looking for transparent and authentic brands and in the soft drink sector that can be hard to find.”

Pritesh Mody, Founder, says, “At World of Zing our ethos is that everything can taste better and we want to give consumers the tools to take their dishes to the next level in flavour, whether that’s with a sprinkle of speciality salt or through a slap of the tastiest hot sauce on the market.”

HIPPEAS, the organic chickpea puff brand, has announced 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, betterfor-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’.

Craig Hughes, Managing Director of HIPPEAS, UK & Europe, says; “We believe the launch of Salt & Vinegar Vibes will help us continue our rapid growth in the UK and are thrilled to have secured some strong listings already for this new flavour, a HIPPEAS spin on a classic.”

“So that’s what we are here to do, under our new brand positioning ‘The Ugly Truth’.

With no sugar, no sweetener, no calories and no artificial ingredients, Ugly Flavoured Sparkling Water provides that perfect ice cold can moment without the guilt.”

Issue 49 October 2017

LEGAL

The Taylor Review of Modern Working Practices – will this clear up the confusion regarding employment status issues? Is that delivery driver of yours an employee, worker or self-employed? Many readers will recall that the issue of employment status has been under the microscope a lot recently, in particular during legal cases involving Uber, CitySprint and Deliveroo, which examined whether an individual was classed as an employee, worker or selfemployed. The Taylor Review makes various recommendations about how to clear up the confusion regarding an individual’s employment status. Employment status is an important issue as it governs what protections the individual has, for example, only an employee can claim unfair dismissal and only employees and workers can claim pay of at least the national minimum wage and paid holidays. However, there can often be doubt as to what category the individual falls into and obviously such uncertainty is undesirable for both employee and employer. The Taylor Review makes some recommendations to try and fix the situation, including:  That the category of “worker” needs to be redefined and, in particular, the tests used to determine worker status need to be overhauled. Currently, there is a focus on both the degree of control exercised by the employer over the individual and the requirement for the individual to perform the service personally. However, it is

Issue 49 October 2017

acknowledged that some employers include a substitution clause in the individual’s contractual documentation (namely the right for the individual to send a different person to perform the services instead of them) to try and defeat the worker test, Essentially they argue that there is no requirement for personal service, despite the fact that, in reality, the substitution clause will never be used. Matthew Taylor, who led the Review, makes it clear that the law-makers need to get wise to this type of practice and a revised definition with less focus on the element of personal service is needed.

employment law perspective too as this will help avoid confusion for all.

 That the individuals we currently know as “workers” should instead be referred to as “dependent contractors” as this is more reflective of the reality in many situations. Taylor acknowledges that an intermediate category of individuals who benefit from limited employment rights is desirable for the world we live in.

 That a free online tool should be developed so an individual can check their employment status themselves with certainty over the result. (A similar tool exists for tax law purposes already.)

 That the individual’s status should be the same for both employment and tax purposes, as presently an individual can be classified differently under these two regimes. However, it must be recognised that tax law does not have a “worker” category and there appear to be no plans to introduce this. That said, where an individual is self-employed for tax law purposes, the Review makes it clear that they should also be self-employed from an

 That there should be a legal requirement for the employer to provide both employees and workers/dependent contractors with a clear written statement of their basic terms on day one of their employment/ engagement and if they do not, there should be the right to compensation. Currently, only employees are entitled to receive such written particulars and then only within the first two months of their employment. Taylor believes that there needs to be more transparency at an earlier stage.

Only time will tell whether the recommendations from the Review are adopted and the detail of what form any changes will take. However, this is perhaps the first step towards getting clarity on employment status issues which will, in turn, hopefully make life more certain for employers going forward. Katee Dias, Senior Solicitor Employment Team Goodman Derrick LLP kdias@gdlaw.co.uk

ACCOUNTANCY

Being Prepared for Year End What springs to mind when you think of year end? Tax of course and how to minimise the amount HMRC will take from your business! However, it is not just about the previous year, it is an ideal time to start planning for the next year. Here are some simple steps to assist you. Possible tax saving opportunities • Capital Purchases such as equipment, fixtures, computers, vans and other vehicles except cars If you time your purchase close to your year end you will still benefit from a full year’s tax relief! Also most asset purchases listed above now qualify for 100% tax relief. • Pension Contributions If the company makes a contribution to your personal pension scheme it will save corporation tax. • Charitable Donations Charitable donations to UK based registered charities will obtain 100% tax relief up to certain limits. • Research and Development You may be surprised what qualifies for R & D tax relief. If you have created, developed or improved products or processes you are likely to qualify. Just contact us to learn more. • Directors Loan Account and Dividends Now is the time to review these to ensure that by the year end the optimum position for tax is achieved • Capital Gains Tax Roll-over Relief If the company has disposed of property in the year and is considering re-investing the proceeds then contact us as we can help maximise tax reliefs. • Company Car Review Have you considered whether the cars in your business would be better owned personally or have you considered a commercial vehicle? The right choice will depend on the type of vehicle and the circumstances. We can review your specific situation for you. • Family Members If your spouse or children help in the business, it may be an advantage if they owned shares in the company too. Again, contact us to learn more.

General Housekeeping Tips Get your books in order Whether you manage your own books or

use an accountant or bookkeeper, this is the first step in the preparation. There are three main reasons to keep good records; to meet tax requirements, to keep your accountancy fees down and to manage and control your business effectively. Some key transactions you need to record are: • Sales; • Purchases; • VAT input and output (if VAT registered); • PAYE/Payroll records; • Establishment costs (if you have a business establishment); • Bank and cash accounts (many transactions are now paperless e.g. bank transfers); • Administration costs such as; telephone, stationery, advertising, motor, computer; • Capital expenditure on equipment, Fixed Assets & Depreciation; • Stock / Work in Progress; • Petty Cash.

• Profit and Loss Account – in simple terms, this lists all your income and expenses and tells you at year end whether your business is making a profit or a loss. This is a useful tool to analyse your expenses compared to last year. Are your wages higher? Have your utility bills increased? Both things that have an impact on your bottom line. Is your gross margin less than last year? If so, you need to evaluate your cost of sales and review your suppliers. • Balance Sheet – this shows what your business is worth at year end. It shows your business’s assets, liabilities and equity/ capital of your business. • Cash Flow Statement – this complements the balance sheet and Profit and Loss. It is only necessary for companies that meet the criteria of a medium sized company. As an analytical tool, it determines the short term viability of the company, particularly its ability to pay bills.

How good bookkeeping will help you manage and control your business?

So, how will you use these documents to help improve your business next year?

Accurate bookkeeping will help you identify:

• Compare your results against your business plan. If you had a business plan and set goals, compare these to what was actually achieved and determine what worked and what didn’t. This will assist with your planning for the following year. • Consider ways to not only increase your revenue but also to increase your profitability. This could be reviewing your suppliers and buying better or investing in marketing. • Evaluate your tax strategies – for example, could you have maximised your capital allowance claim? Would you benefit from changing the structure of your business? Your accountant/tax advisor can help you identify all the areas where you can minimise your tax liabilities.

• Your cashflow position in order to help you plan ahead and meet your obligations; • Whether your expenses are in proportion to your income; • Which products/clients are most/least profitable; • Whether your business is growing or shrinking. Accountancy software such as Sage, Xero or Quickbooks will be a requirement on the introduction of digital tax. Your accountant can advise which program is best for you. Determine your Position You are finally ready to determine the position of your business. Your accountant will prepare the following documents for you that will assist you in making decisions:

Issue 49 October 2017

PROPERTY

Our property pages highlight businesses for sale, nationwide!

LEASEHOLD FOR SALE: WELL PRESENTED LICENSED RESTAURANT WITH SPACIOUS OWNERS ACCOMMODATION KERALA DELICACIES, 9-11 MILL STREET, KINGSBRIDGE, DEVON TQ7 1EB Property specialists Stonesmith are offering to market this smart and well presented licensed business, currently trading as an Indian restaurant but with tremendous potential to develop the trading style and especially for alternative cuisines. The characterful Grade II listed property is well presented throughout and benefits from a spacious family sized owners apartment. The restaurant occupies a prominent and visible trading position opposite the Quay Car Park, in the centre of the market town of Kingsbridge. Kingsbridge is a tourist hub in the South

SUBWAY FRANCHISE WITH ADJOINING NISA LOCAL CONVENIENCE STORE, PROMINENT MAIN RD CORNER SITE, AMIDST RESIDENTIAL NEIGHBOURHOOD, OUTSKIRTS OF HAMPSHIRE CITY Lock-up showpiece shop (approx. 1,900 sq.ft). Fitted out in March 2015 at considerable expense. Family run. Subway takings £4,500 pw. GP 70%. Retail T/O £14,000 pw + Nat Lottery & Pay Point etc. GP 20%. Offered with new lease at £35,000 p.a.x. - £265,000 + S.A.V. For further details www.andrewgreenwood.com 72

Issue 49 October 2017

Hams district of Devon with a population of approximately 5,800 people. The premises are currently fitted and equipped as an Indian restaurant and takeaway, and offer potential for incoming operators to purchase a fully equipped and popular business or alternatively the opportunity to develop their own style of trade to suit their own personal requirements. The property briefly comprises:- ground floor air-conditioned restaurant with bar area comfortably seating 60 customers; commercial catering kitchen with various ancillary and welfare facilities; al fresco courtyard comfortably seating 38 plus customers; spacious and self-contained 3 bedroom owners accommodation with sitting room plus a parking Area for 2/3 vehicles. Kerala Restaurant is a busy Indian restaurant with an excellent reputation located in a sought

after Devon estuary town. The business has its own website www.keraladelicacies.co.uk which provides further background and information about the business. The business trades on deliberately restricted opening hours and there is a wealth of potential to extend the opening hours to include regular lunchtime openings, for which demand exists. The sale of Kerala Delicacies represents an opportunity to purchase a well established and well regarded business in a prominent and visible trading position with genuine potential to increase all aspects of the trade still further. The leasehold business opportunity is on the market for £49,950. Full property details are available from the website www.stonesmith.co.uk and viewings arranged by calling 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

Details 0333 003 0499 UNDER 30k

COFFEE SHOP/BISTRO East Yorks tourist town Type: Characterful interior & well equipped. First floor function room & large kitchen. Price: Leasehold O/A £25,000 + S.A.V. Details: www.clifford-lax.co.uk

UNDER 70k

VILLAGE PUBLIC HOUSE West Yorkshire Type: Family run business with excellent reputation for warm and welcoming atmosphere. Price: Leasehold Price £65,000 Details: www.clifford-lax.co.uk

UNDER 70k

UNDER 150k

UNDER 70k

CRAFT BAKERS

LICENSED THAI RESTAURANT

LOCK-UP CAFÉ

Affluent coastal town, East Dorset

Affluent market town, Hampshire

Between Portsmouth & Petersfield.

Type: Smartly fitted, air conditioned shop with large well equipped bake house. Retirement sale.

Type: Well decorated, air cond. 1st fl. restaurant seats 60 and well equipped catering kitchen.

Type: Eye-catching shop has pavement seating for 27. Well decorated, air con unit – seats 36.

Price: £69,500 + S.A.V.

Price: £140,000 + S.A.V.

Price: £67,950 + S.A.V.

Details: www.andrewgreenwood.com

Issue 49 October 2017

DATES FOR YOUR DIARY Wed 1st & Thur 2nd November 2017, 10am-4pm

Food and Drink Research and Innovation & NPD Summit

SEC, Glasgow.

November, 7th, Ricoh Arena Coventry

Restaurant and Takeaway Business Live

Returning for its third year at the SEC Glasgow, RTBLive has quickly become the premier event for local business owners in the Food Services Industry. Sharing a venue alongside its sister event – The Scottish Business Exhibition, RTBLive is a ‘one-stop-shop’ for any restaurant, takeaway, pub, bar, café or other food service business in Scotland looking to improve their efficiency and profitability.

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 within it, it organises food manufacturing events covering

We invite all driven, ambitious business owners who are seeking the best of the best from the culinary market to this FREE two day event. RTBLive is sure to whet the appetite with live demonstrations from exhibitors, seminars, and

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.

focused workshops. RTBLive delivers!

Ice Cream Expo 2018

The Franchise Show

13th-15th February, Yorkshire Event Centre,

16th -17th February,

Harrogate

ExCeL London

Ice Cream Expo is a unique showcase of a huge assortment

As the largest franchise show in the UK the show has plenty

of ice cream varieties, equipment and supplies. The show

of useful and interesting features for all our visitors –

provides a unique forum for suppliers, retailers, caterers and

whatever stage of franchising you are at.

manufacturers of ice cream products and aims to encourage and support the production, vending and consumption of

Whether you are looking for free, impartial advice, 121

premium quality ice creams and other frozen treats.

appointments with funding or legal experts, want to find out more about franchising your business or even chat to

The event enjoys massive popularity and provides the ideal

existing franchisees across different industries, it is all here.

opportunity for business to build brand images, create and optimize business opportunities and launch new products.

Just like the rest of the show all of these features are completely free for you to visit and participate in.

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Snack Review The grab and go market is one of the fastest growing sectors in the food industry. The pace ofmodern day life means consumers are increasing looking to pick up a quick snack without breaking the bank, and these impulse buys are very important sales targets for businesses. From crisps to popcorn, nuts to seeds and olives to dried fruit, there is a huge range of products on the market that can add value to a meal deal and offer strong margins for outlets. Taking this into consideration, the QuickBite team aims to review the broad spectrum of snacks the UK market has to offer. If you would like a product to feature in QuickBite Magazine’s Snack Review, please send a sample of the product, along with 100 to 150 words about the snack and the business, to QuickBite Magazine, Unit 9 Wilkinson Court, Clywedog Road South, Wrexham Industrial Estate, Wrexham, LL13 9AE.

Issue 49 October 2017

A message for your customers to take away... Choose PEFC Discover more at www.pefc.co.uk

Caring for our forests globally and locally

PEFC â&#x20AC;&#x201C; Programme for the Endorsement of Forest Certification

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PEFC: Your assurance of responsibly sourced packaging