QuickBite Magazine September 2017

Sandwiches & Food-To-Go With the food-to-go market expected to reach value of £23.5 billion by 2022, we look at how operators can add value in this sector.

September 2017 Print Edition £3.25 - €4.50

American Inspired We look at why the UK love American food, how outlets can incorporate the ‘American dream’ into their menu and how food chains from across the pond will affect independent retailers.

Packaging and Disposables

TALKING TECH

We look into the environmental impact your packaging decisions have along with the latest in packaging innovation.

Turning the spotlight on the latest tech advances that will help make the most of your business.

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Issue 48 September 2017

MESSAGE

A message from QuickBite

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

Advertising Sales

Welcome to the September edition of QuickBite Magazine!

With Takeaway Expo and Lunch! fast approaching we are looking forward to an exciting couple of months here at QuickBite, and we can’t wait to bring you the latest in product news and innovations.

According to IGD, the UK’s food-to-go sector is set to be worth £23.5bn by 2022, a huge increase on its current value of £17.4bn. With breakfast, lunch, and dinner, now being enjoyed on the go we take a look at what is driving consumers purchasing decisions in this exciting sector, in our Sandwiches and Food-To-Go feature.

Turn to our industry news, where we cover the British Takeaway Campaign, the latest Just Eat news and we also reveal the latest figures regarding the rise of cashless payments.

This issue we also have a very exciting Takeaway Expo show preview. Taking place at London’s ExCeL on the 26th and 27th September, this year’s Takeaway Expo will feature 150 expert speakers and 300 suppliers, as well as panel debates and expert advice areas. We have put together exclusive exhibitor content from many sectors including packaging, food, and technology with content from It’s a Wrap, mmmLUNCH, pointOne EPoS and many more!

We also delve into the exciting world of American Inspired food and discuss why Brits continue to choose American flavours. As expectations rise we find out how operators can incorporate these popular flavours into their menu offerings.

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 Katee Dias McPhersons

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

Katee Diass provides us with her legal expertise and as always our property pages give you the inside track on the latest listings.

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

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

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Issue 48 September 2017 | 3

CONTENTS

 News Round-Up 06

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

 Features 22 Sandwiches and Food-To-Go When it comes to sandwiches and food-to-go, consumers are switched on and although value for money remains their prime consideration, they will pay more for a quality product.

46 American Inspired The USA has introduced a whole new way of eating and the UK is continuing to embrace their bigger is better mantra. We look at why the UK love American food, and how food chains from across the pond will affect independent retailers.

06

68 Packaging and Disposables Food preservation is extremely important in the food industry as is having lightweight, quality packaging options for both the consumer and the outlet. We also look at what QSRs can do to maintain low environmental impact.

 Business Profile 31 Notes We speak to Rob Robinson owner of Notes, coffee and artisan food specialists

 What’s New

22

34 Takeaway Expo Preview It’s that time of year again! We have put together our exclusive Takeaway Expo preview, with content from It’s a Wrap, mmmLUNCH, pointOne EPoS and many more!

57 Talking Tech We explore the latest tech advances and cover all of the latest news.

 Services 78 Legal Our legal expert Katee Diass discusses Tribunal Fees.

79 Accountancy Find out what you need to consider in light of the Making Tax Digital Scheme.

80 Property Your monthly round-up of the latest property market activity.

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Issue 48 September 2017

CONTENTS

68

34

PROPERTY

UK’s largest food to go and QSR magazin e

If you have a bus iness to sell or ren t and would like details of how you can reach a targeted audien ce in a cost effe ctiv e contact the Qu way ickBite team tod ay

31

Details 0333 00

3 0499 UNDER 30k

COFFEE SHOP /BISTRO

East Yorks tourist

town

Type: Characterfu l interior & well First floor func tion room & larg equipped. e kitchen.

Price: Leasehold O/A £25,000 + S.A.V. Details: www.cliff ord-lax.co.uk

SOLD

AWARD WINN ING

East Devon coa

RESTAURANT

stal town

Type: Set within char equipped and pres acter premises, purposely ented to a high standard Price: Sold off an asking price of £79,950.

Details: www.sto nesmith.co.uk

57

30k

COFFEE SHOP /TEA ROOM

Romsey, Hampsh

ire

Type: Character Listed Bldg has traditional single frontage & is pleasantly decorated Price: £30,000 + S.A.V. Details: www.and rewgreenwood.c om

80

UNDER 120k

LICENSED ITA

Nr. Waterlooville,

LIAN RESTAUR

Hampshire

ANT

Type: Estab app rox. catching frontage 18 yrs, having a long eye.

Price: £115,00 0 + S.A.V. Details: www.and rewgreenwood.c om

CRÊPERIE &

Southsea, Ham

UNDER 50k

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pshire

Issue 48 September 2017 | 5

Type: Character property, tasteful Full-On & Off Lice ly decorated. nces.

Price: £45,000 + S.A.V. Details: www.and rew

NEWS ROUND-UP

Deliveroo cuts its delivery times by 20% using new algorithm Food delivery start-up Deliveroo has announced that it has managed to cut its delivery times by 20% putting an end to late and cold food deliveries.

The new algorithm named Frank, has managed to cut delivery time down to just 29 minutes.

Frank uses ‘machine learning’, a technology that allows software to become more accurate in predicting outcomes, meaning Deliveroo can evaluate the most efficient way of distributing orders based on the location of restaurants, riders, and customers.

Mike Hudack, CTO at Deliveroo said in a statement: “Deliveroo’s British-built technology is the most exciting thing being developed in Europe right now and we want our new London HQ to be where global innovations happen.”

“We’re building an algorithm that can cope with millions of simultaneous orders, while continuously refining itself, improving the experience for our riders, restaurants and customers. Our investment in the engineering team is testament to that

ambition, and we are working on new, trailblazing technology that will make that ambition a reality.”

The algorithm can also tell Deliveroo’s 10,000 UK restaurants how long it will take them to prepare a meal based on the time of the day and the type of order.

Deliveroo claims that its 15,000 UK riders are benefiting from Frank because it allows them to complete more deliveries per hour and earn more money.

Diners shun restaurants as delivery apps soar Over two-fifths (43%) of consumers eat out less often now as online delivery giants such as Deliveroo, Just Eat and Uber Eats transform the restaurant sector, according to new research from Nectar, the UK’s biggest loyalty scheme.

Nectar’s research found that almost twothirds (64%) of consumers look first to these online delivery services when ordering takeout food, compared with just 16% who begin by looking on a restaurant’s own website and 16% who use a search engine.

While consumers are discovering new restaurants through online platforms, nearly half (48%) say that they would rather order takeout than visit these establishments in person. This has fostered a new attitude towards restaurant meals, with 42% of people saying they prefer to entertain at home than eat out.

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Issue 48 September 2017

“The likes of Deliveroo and Uber Eats are clearly having an impact on dining habits.

While working with online platforms can be a valuable means of income generation for restaurant brands, the threat to dine-in establishments is clear as consumer habits shift,” comments James Moir, Managing Director of Nectar.

The research found that when people do choose to eat out, 65% do so for the experience, placing newfound pressure on restaurants to focus on providing the best ambience, service and an environment that is reflective of their brand.

James continued: “Ultimately, diners now have more choice, so restaurants need to respond. They will be even more keenly judged on value, quality and service.

With so much data from online and inrestaurant purchases now at their fingertips, restaurants can know their customers better than ever before.”

“This means using that data to create a tailored online experience, complemented by a quality restaurant environment offering

the value and experience diners want.”

Nectar’s research also reveals that the use of restaurant delivery apps is driven not by income, but by demographics and life-stage; 55% of those aged between 18-34 have used food delivery apps and websites in the last three months, compared with 20% of 45-54-year-olds and 12% of 55 to 64-yearolds.

Families are most drawn to the convenience of these platforms, with 56% of respondents with children having used them, compared with 30% of those without children.

NEWS ROUND-UP

Rising UK takeaway numbers ‘do not have to mean more people are leading unhealthy lifestyles’ according to the BTC Following news coverage pertaining that fast food outlets are contributing to the UK’s obesity crisis, chair of the British Takeaway Campaign, Ibrahim Dogus has written a letter to The Guardian: “According to figures provided to The Guardian by Cambridge University’s Centre for Diet and Activity Research (Cedar), poorer areas in the UK also have more fast food outlets. However is it fair that this thriving industry is blamed for the government losing its grip on limiting obesity levels in the UK? As people lead increasingly busy lives, and as the sector adapts to new technologies

and our changing culinary habits, we should not be surprised that takeaways are becoming more popular. Yet their rising numbers do not have to mean more people leading unhealthy lifestyles.

Research commissioned by Just Eat for the British Takeaway Campaign, published in the recent Takeaway Economy Report, shows that the takeaway industry is already responding to our increasingly health-conscious appetites, offering a greater range of menu options: 96% of restaurants offer vegetarian dishes, almost two-thirds offer low-fat choices, and 59% offer low-salt alternatives on their menus.

Smaller portion sizes also clearly have a role to play in decisions around a balanced diet, and these are now offered in 73% of takeaway restaurants.

Your article also does not highlight the important contribution a growing

Success for food to go retailer Greggs as they report continued growth

takeaway sector makes to local economies and employment across the UK. Takeaways support over 230,000 jobs – 41,000 more than in 2009 – and helped contribute £9.4bn to the UK economy last year. They also make an important social contribution – 41% of takeaways are actively involved in community activities, sponsoring local sports teams and providing food to charities, care homes and local events.

On behalf of the British Takeaway Campaign, I’m proud to speak for a sector that is not only providing new jobs and support for local high streets, but also playing our part in providing increased choice and quality in the food choice available to our customers – and the right information to support informed decisions.”

Ibrahim Dogus Chair, British Takeaway Campaign

Greggs has revealed continued like-for-like sales growth from its coffee and breakfast offerings as well as its recently revamped ‘Balanced Choice’ range including new salads and drinks

Hot food choices, such as their traditional savoury favourites are also performing well.

Shop openings are also on track, with 61 new shops opened, and only 19 closures. As of 1 July 2017 they have 1,806 shops and they expect to open around 100 new stores for the year as a whole.

Roger Whiteside, chief executive, said: “The business has traded in line with our plans during the first half of the year. We have made good progress with our strategic plans and remain confident of future prospects although we remain alert to short-term pressures on consumers’ disposable income. Over the year as a whole we expect to deliver results in line with our previous expectations as well as further progress against our strategic plan.”

Issue 48 September 2017 | 7

NEWS ROUND-UP

Just Eat announce pre-tax profits of £49.5 million Just Eat, a leading global marketplace for online food delivery, today reports its results for the six months ended 30 June 2017, with revenues up 44% to £246.6 million and underlying EBITDA up 38% to £73.6 million.

They also announced orders were up 24% to 80.4 million, with like for like orders up 25%. Andrew Griffith, Interim Chairman, commented: “This has been another excellent period of progress with revenues, profits and earnings all showing strong growth and once again demonstrating the strength of our business model.”

“I would particularly like to commend the Interim Chief Executive Officer, Paul

Harrison, and the entire team at Just Eat for their hard work and focus at a time of significant change in senior leadership.”

“Today’s results, the recent appointment of Peter Plumb as Chief Executive Officer and the very substantial headroom for further growth in all of our territories mean that we are exceptionally well-placed as we enter the second half of the year.”

The UK has experienced year on year improvement in growth order rates, with good news for takeaway owners as processed orders were said to be worth £1.5 billion, up by 36%, with active users of the app up 19% to 19 million. Currently orders via mobile devices account for 75% of total orders.

Paul Harrison, Interim Chief Executive Officer and Chief Financial Officer, commented: “Just Eat’s marketplace connects millions of consumers to thousands of restaurants. The success of our business model is based on delivering ever-greater choice and convenience to customers, while bringing more benefits and services to our Restaurant Partners.”

“We are pleased to see our continued

investment in technology and marketing add value to both sides of this marketplace, which is reflected in the strong start we have made to 2017.”

“Our largest competitor remains the telephone in every market where we operate. However, we continue to drive channel shift and are pleased that 75% of total orders are now placed on mobile devices. In the UK, we have seen increased traffic to our website and improved consumer reorder rates, demonstrating the strength of our brand loyalty.”

“Our international businesses, now 43% of Group revenues, have enjoyed further good momentum. In particular, the acquisition of SkipTheDishes has generated revenues above expectations and consolidated our market-leadership in Canada.”

Businesses to be banned from charging customers to pay by card From January customers will no longer be charged for using their card to complete purchases. Food delivery apps such as HungryHouse and Just Eat will see huge effects from this new legislation as generally take-away food apps are amongst the highest-charging businesses.

Both delivery apps add 50p to the bill for paying by card, although in some cases the charge may be paid by the restaurant.

However, the change in the law is likely to mean some companies will simply put up their prices, to cover the extra costs.

Banks typically charge large retailers between 10p and 20p for each debit card transaction, or 0.6% for credit cards.

campaigners who say it is ‘great news for consumers.’

The treasury has estimated that in 2010 alone consumers spent £473m on such charges, the news has been welcomed by

Guy Anker, managing editor of the MoneySavingExpert.com website, said scrapping these charges was good news for

8 |

Issue 48 September 2017

The news follows a directive from the European Union, which bans surcharges on Visa and Mastercard payments. However the government has gone further than the directive, by also banning charges on American Express and Paypal too.

millions of consumers but warned; “We expect some companies will raise prices for all to compensate for the loss, which could hit those who currently pay in cash or by debit card.”

However there is question as to how the ban will be policed. Under the Consumer Rights Regulations, businesses are only allowed to charge a sum that reflects their own costs in processing a transaction.

NEWS ROUND-UP

Pret is to roll out its discount on reusable cups across the country Pret customers across the UK can now receive a 25p discount on their hot drinks if they bring in their own cup.

The news follows a successful three month trial in its London based stores and is a reaction to consumer concern over sustainability in regards to food packaging and wastage.

According to the UK coffee association the UK consumes over 55 million cups of coffee per day add to this other hot beverages the scope for wastage is huge.

Reacting to these figures, Pret is encouraging their customers to reuse and recycle, mirroring consumer demand for more sustainable packaging options.

Caroline Cromar, Pret’s brand director said: “Over the last three months we’ve been offering customers in London 25p off their hot drink when they bring in a reusable cup for it to be served in. We have been

really encouraged by the response to the trial, and as a result, are delighted to now be rolling the discount out to all Pret shops around the UK. “The discount is given on any of our barista-prepared organic coffees, teas and hot chocolates when a customer brings in their own reusable cup. No matter the size or design of the cup (yes, even ones with competitor branding.)”

“We’re really pleased to see the uptake the incentive has had in our London shops so far. It’s one small step we can take to encouraging a reduction in paper cup usage across the UK.” In the wider foodservice industry sustainability is a key issue with consumers,

PREPARATION IS EVERYTHING

who actively seek more ways to enjoy their favourite takeaway snack/beverage with as little impact on the environment as possible.

Companies such as packaging manufacturer Biopac have committed to combating sustainability issues. For example their single and double walled ‘I’m a Green Cup’ options produced in a bid to derail the issue facing the use of disposable coffee cups and their perception with consumers.

At the time they observed that it came as a shock to many members of the public, that standard take-away coffee cups can’t be recycled. Scale wise they found that more than 2.5 billion disposable coffee cups are thrown away in the UK each year with less than 1% being recycled.

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NEWS ROUND-UP

BBC Watchdog finds faecal bacteria in ice at three major fast food chains Ice served in KFC, McDonalds and Burger King have been found to contain faecal bacteria. As part of an investigation conducted

by BBC’s Watchdog programme, ice tested at 10 randomly selected branches of the three fast food chains all contained the same bacteria.

Responding to the findings, a Burger King spokesperson commented; “This report is an opportunity for us to emphasise our training procedures and ensure all operations and safety standards are upheld in all Burger King Restaurants.”

The news comes as last month ice served in three top coffee chains, Costa Coffee, Starbucks and Café Nero, were discovered to contain the same bacteria. Government guidelines insist such bacteria should never be present in water for human consumption.

Costa Coffee, one of the largest coffee chains in the world, issued QuickBite with a statement regarding the findings; “We were disappointed with the findings, especially

as these stores are all rated Very Good with the top Hygiene Rating of 5.”

“It is extremely important to us that all our stores operate to high standards of hygiene at all times and we take it very seriously when any store fails to meet these standards.”

“We adopt industry standard cleaning processes across all our stores, in line with the Food Standard Agency’s advice.

Following these results we have taken immediate action to update our ice handling procedures.”

Mark Stebbings, technical and aftercare manager at Hubbard Systems commented

last month on the findings at Costa, Starbucks and Café Nero, calling for the industry to crack down on hygiene practices; “Every year for as long as I can remember the issue comes up. And every year ice machine suppliers point out the simple measures that need to be taken to sort it out.”

He continued; “There are loads of online resources that can help anyone looking for guidance on cleaning ice machines, with all the information available, there’s simply no excuse for poor hygiene.”

NEW mouth-watering quick bites from the market leader

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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!

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10 | 01592 Issue 48 September 2017 tel: 651525 | www.innovatefoods.co.uk

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

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NEWS ROUND-UP

Klaus Goeldenbot Appointed CEO, NISBETS Plc Nisbets Plc. today announced the appointment of Klaus Goeldenbot as CEO, effective 4th September 2017.

Goeldenbot succeeds Paul McMahon who has been Nisbets MD since April 1998.

Commenting on Klaus’s appointment, Andrew Nisbet, Chairman said; “I am delighted to welcome Klaus as Nisbets CEO. Attracting someone of Klaus’s calibre to Nisbets is a reflection of the strength and culture of our business. Klaus brings excellent knowledge and experience to the business as we continue to drive our ambitious growth plans. I would like to personally thank Paul McMahon for presiding as Nisbets MD for the last 19 years. Paul has overseen an incredible growth period at Nisbets and it has been an absolute pleasure to have worked with him.”

Goeldenbot joins Nisbets following 15 years at RS Components where his most recent role was President of the global electronic and industrial components company with a £1.2bn turnover and operations in 28

countries. Prior to this he spent 10 years with Würth, a world leader in assembly and fastening materials gaining cross functional experience across all departments including logistics, marketing and his biggest passion, sales.

Commenting on his new position as Nisbets CEO, Goeldenbot stated; “I am very excited to be working with everyone at Nisbets to write the next successful chapter of the Nisbets story.”

“Building upon the great foundation created

by Andrew and Paul, we will continue to deliver exceptional customer service and constantly innovate to add value to our customers and suppliers to further expand Nisbets as a global player in the catering industry. “

NEWS ROUND-UP

Ben’s Canteen & BrewDog join forces to launch new burger Neighbourhood burger hangout, Ben’s Canteen, has teamed up with BrewDog to launch Ben’s Canteen x BrewDog Burger; the first in a series of Ben’s and BrewDog collaborations. They’ll be available from July 31 for a month at both Ben’s Canteen sites as well as a selection of BrewDog bars in London.

For beer and burger connoisseurs the new burger will be packed with two beef patties, double smoked cheese, streaky bacon and BrewDog’s scene-stealing flagship Punk IPA barbecue sauce. Stacked with crack fries (fries in BrewDog’s Kingpin batter) to give it that extra height and crunch.

BrewDog’s Operations Director, James Brown, commented; “We had been looking into innovative ways to infuse our beers in food and wanted to partner with a

restaurant famed for their burgers and who shares our brand values. Ben’s burgers are fantastic, and so Ben’s Canteen x BrewDog Burger was born”.

The collaboration is the first of what will become a regular showcase at Ben’s Canteen and BrewDog Bars. Further down the line will see the launch of a BrewDog fried chicken burger as well as a vegan burger.

Ben’s Canteen x BrewDog Burger will be available from July 31 and throughout August at both Ben’s Canteen sites in Earlsfield and Battersea as well as the following BrewDog bars: Camden, Clerkenwell, Shepherd’s Bush, Shoreditch and Soho.

Almost half of customers would walk away if cash was the only payment option New research from business technology provider First Data reveals that UK businesses risk losing one in every two customers by not accepting non-cash payments. In a survey of 1,000 UK consumers conducted by OnePoll, card payments emerge as the preferred method of payment for 59% of respondents. Rather than seek an ATM, 43% said they would either not make the purchase, or go elsewhere if they found themselves without cash, and no other payment option offered.

Although larger businesses usually offer a range of payment methods, it’s still the case that many independent stores are failing to offer this. Almost two thirds of consumers said the SMEs they visit do not accept cards. The food and drink sector is identified as the worst offender – including restaurants, bars, cafes and pubs.

Speed and security are top considerations for consumer payment preferences. The vast majority (98%) of people who prefer contactless cards do so because it’s faster, followed by those that cite the convenience and security of not having to remember and type a PIN. Nearly half (48%) say they look for an efficient shopping experience “with little interaction with store advisors”.

Top frustrations associated with cash include 12 |

Issue 48 September 2017

the need to traipse to an ATM (50%), the fact that it can be easily stolen or lost (35%), that it’s harder to keep track of spending (27%) – and that change makes for a heavy wallet!

But not all Brits are ready to go cashless just yet. 69% of over 55s still carry cash “in case of emergency”. Just 20% of this age group would be ready to abandon coins and notes in a completely cashless society, compared to 50% of 18-24 year olds.

With the average card transaction value being at its lowest for 16 years and contactless payments now accounting for over 30% of card payments, it’s clear both spending and payment trends are changing.

Raj Sond, General Manager at First Data comments on the importance for businesses to keep up with these trends: “Time pushed,

busy consumers are looking for a fast, hasslefree shopping experience. Convenience is paramount, and a smooth payment mechanism is vital in being able to offer a tailored, seamless service.

“With multiple shopping options on the high street and online it’s all too easy for potential customers to take their business elsewhere.

Successful companies would be wise not to make assumptions about what their customers want.

“Historically, smaller retailers have been put off by the perceived cost of card acceptance, however when considering the banking time, cost and handling risk when it comes to dealing with cash, the cost of card acceptance is not the prohibiting factor it once was.

“Payment is a crucial part of the customer journey and experience and cannot be ignored in the quest for growth and loyalty.”

STAND 1031

Exhibiting at

Issue 48 September 2017 | 13

NEWS ROUND-UP

Food-to-go sector booming as its value is set to reach £23.5bn by 2022 The UK’s food-to-go sector is in rude health and will be worth £23.5bn by 2022, up from £17.4bn in 2017, according to IGD, as shoppers’ preference for eating on the move shows no signs of slowing down.

IGD’s food-to-go research splits the market into five segments, with the organisation’s latest forecasts suggesting particularly strong growth among specialist food-to-go retailers (e.g. Greggs, Subway, Pret, EAT and Leon), which are set to overtake quick service restaurants (QSRs) to become the biggest part of the market in the next five years.

Gavin Rothwell, Senior Insight Manager at IGD, says: “As shoppers become more sophisticated in their tastes and demands, so too does the UK’s food-to-go market.

Across all our five market segments we’re seeing some highly innovative product and menu development, much of this inspired by shopper trends towards health and wellness and global flavours and tastes. Many operators are looking to tempt shoppers with ranges tailored to different times of day, while also improving the quality of their fresh food and coffee offers.

“Food-to-go specialists are really setting the pace on product innovation and range development, as well as expanding quite rapidly outside London, which is why we’re forecasting them to become the biggest part of the food-to-go market by the end of 2022. In addition to the well-known high street names, there are several new players emerging in this segment as well. Health and wellness is a particularly big focus for these specialists, with three-quarters (76%) of shoppers satisfied with the choice of healthy options available in-store, higher than any other segment of the food-to-go market.

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Issue 48 September 2017

“Although we expect food-to-go specialists to become the biggest part of the market by 2022, QSRs are also set to grow well over the next five years, with 83% of the food-to-go shoppers who visit these stores satisfied with their overall experience.

Many QSR chains are updating their menus and reinventing the in-store experience to bring in more technology, creating a more premium look and feel to appeal to younger consumers. There are also many newer players emerging and expanding across the UK in this segment.

“Food is also a growing focus amongst coffee specialists, many of whom are now pushing the boundaries with menu upgrades and ranges tailored to different times of day, especially breakfast. Hot drinks remain the most purchased food-to-go product at breakfast, bought by half (49%) of shoppers, but over the last year there’s also been an overall rise in the number of products bought on a breakfast mission, including hot food (20%) and fruit (24%). There’s also a wave of smaller chains and niche independents innovating in this part of the market, all of which is encouraging larger coffee specialists to innovate with their own ranges too.

“Convenience and forecourt retailers have spotted a great opportunity in the food-to-go market and are now becoming increasingly active in this area, either through their own ranges or by teaming up with well-known brand names to add credibility. Younger shoppers are

particularly likely to drive growth in these stores, with 18-25-year-olds twice as likely to buy food-to-go in convenience stores compared to their older counterparts.

“The same goes for supermarkets and hypermarkets, which are increasingly devoting more space in-store to food-togo. Many are expanding their own ranges as well as creating new partnerships with suppliers to introduce more diverse in-store experiences, such as sushi bars and juice bars. With over half (55%) of food-to-go shoppers visiting a supermarket, there’s clearly plenty of opportunity for these stores to perform well in food-to-go.”

For both food-to-go operators and suppliers, there’s plenty to play for, adds Gavin Rothwell. He says: “In future, we expect to see the five market segments we’ve identified become increasingly blurred, as specialists and grocery retailers continue to combine great fresh food-to-go ranges with excellent drinks offers that tick the boxes for shoppers when it comes to quality.

“It’s common for shoppers to visit more than one store to complete their food-togo shop, especially at breakfast (53%) but also throughout the day. Suppliers to the food-to-go sector therefore have a great opportunity to work closely with retailers and specialists to create winning ranges that will ultimately meet more shoppers’ needs, making their lives easier.”

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Caring for our forests globally and locally Issue 48 September 2017 | 15

PEFC – Programme for the Endorsement of Forest Certification

Photos: Oporkka/iStock, Wavebreakmedia/Shutterstock, Bender’s Paper Cups

PEFC: Your assurance of responsibly sourced packaging

NEWS ROUND-UP

Fourth reveals 85% of customers would rather leave a positive review than a negative one A new survey has found that 85% of customers would be more inclined to leave a positive dining review than a negative one.

The survey, which was conducted across a nationally representative panel of 1,500 consumers, revealed that customers left on average 3.4 reviews a year and the core drivers behind leaving a positive review were: quality food (87%); attentive staff (69.4%); and quick service (46.7%).

The findings also highlighted that younger consumers (16-29 year olds) were twice as likely to leave a negative review as their older counterparts (45-59 year olds).

Interestingly, the younger age cohort (16-29 year olds) is twice as likely to leave a negative review because of incorrect website information, than the middle age cohort (30-44 year olds); and more than eight times as likely than the older age cohort (44-59 year olds).

When asked what factors influenced leaving a negative review, the top results were: poor

quality food (78.8%); rude staff (68.6%); and waiting time for food (61.9%).

The survey also revealed that operators had the best chance of mitigating a negative review if the food wasn’t up to scratch, if they provided: a discounted bill (58.2%); great service throughout the meal (46.2%); the offer of a complimentary return visit (39.2%).

Commenting on the statistics, Catherine Marshall, Communications Director at Fourth said: “Customer-driven online review platforms, such as TripAdvisor, have become very influential drivers in generating footfall.

“It is clear that the younger, tech-savvy generations are more critical than the older generations when it comes to leaving negative feedback and therefore forwardthinking operators seeking to future proof their business are tracking, analysing and acting upon customer sentiment.

“Given the importance of online reputation, we’re increasingly seeing businesses request smart technology solutions that

Krispy Kreme opens 100th UK store The new opening at Intu Victoria Centre, Nottingham forms part of the brand’s expansion plans, which has seen 14 other sites open this year.

Offering over 16 varieties of doughnut, including ‘apple fritter’ and ‘glazed blueberry’, and milkshakes, the new store will also sell the brand’s own range of merchandise and gifting products, from coffee cups to doughnut-inspired chocolate truffles.

Neil Williamson, Operations Director at Krispy Kreme, said; “2017 is a very special year for us at Krispy Kreme as it’s our 80th birthday year! It’s about to be made even more special as we reach our 100th UK store milestone with the opening of our new Nottingham outlet.”

Richard Cheshire, managing director for Krispy Kreme UK, said: “This opening 16 |

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signals a significant milestone for our company, and one we are very proud to announce. We originally set out to bring

help assess, reinforce and enhance their online reputations. This could be our Ten Kites Automated Menu Publishing Solution, that automatically updates all websites across an estate when a menu change is implemented; or a Fourth Analytics module that tracks and collates customer feedback from a variety of platforms, allowing businesses to cross-reference negative sentiment against variables, such as who was working at that time or menu availability.

“In the end, it all comes down to businesses utilising technology to get total transparency on their operation so that they can make informed decisions to improve sentiment and drive sales – two vital levers in today’s challenging environment.”

the joy of Krispy Kreme to UK customers, and have been working hard to do just that!

“We’re thrilled that the appetite for our offering is just as strong now as it was 14 years ago and we’re set to continue our growth strategy for many more years to come.”

ADVERTORIAL

AWARD WINNING GLOBAL BRAND EMPERIUM EPOS For your hospitality POS requirements look no further than award-winning global brand Emperium EPOS. Alongside offering versatile feature-rich software, Emperium EPOS has recently partnered with Takeaway Genie, a company offering an online ordering app with set-up that allows you to attract new customers without having to pay any commission rates.

A range of hardware options are compatible with this software partnership, from the Star TSP654II HI X printer (for Takeaway Genie Cloud orders and in-store receipting) and TSP143IIIU receipt printer to the combined Bluetooth printer and cash drawer solution mPOP™. You can either lease or buy the hardware while the software package is available for a single cost of £299 (12 months for the price of 10) or £35 per month.

Ideal for a variety of hospitality and catering businesses, the versatile intelligent touch screen or PC based software solution is scalable for multi-till, multi-site operations down to a single outlet operation whilst its extensive functionality gives you total control to manage your menu and price changes in real time.

customers to process orders for a collection or takeaway. These will be sent directly to the kitchen dashboard and/or printer for orders to be prepared. Unlike similar Apple iOS, Android or Windows apps, there are no commission rates while the fixed monthly subscription can be cancelled at any time.

Moreover, there is no need to purchase Emperium EPOS software in order to benefit from Takeaway Genie.

If you want to profit from online ordering, the Takeaway Genie online system allows you to get online quickly by enabling

If you are a small restaurant looking to keep costs down, a Star TSP654II HI X printer can be used for both in-store receipting and

online ordering. In summary, the beauty of this solution is that for a limited cost you can boost your business with your own online ordering page. Attract new customers as well as retain loyal customers in the knowledge that you will profit from the entire revenue generated.

Nakhon Thai (Royal Docks) restaurant in London has recently installed Takeaway Genie. The owner Shah Choudry comments: “Takeaway Genie granted my wish... The service you have provided has given me an ordering page without the need to pay commissions. At last!”

Another satisfied customer Meat Up BBQ says: “We have had so many orders and best of all, the first month was free. I wish I had known about Takeaway Genie before.”

Richard Baltutis, CTO, Emperium EPOS, adds: “We are a UK company that provides 24 hour servicing ensuring that you always receive local support whatever the time of day. With Star hardware, Emperium EPOS software and Takeaway Genie for online ordering you can have a low cost EPOS solution that will truly enhance your business and maximise your revenue.”

Takeaway Genie will be demonstrated on Stand 5021 at Takeaway Expo 2017, ExCel, London.

Issue 48 September 2017 | 17

NEWS ROUND-UP

Gourmet burger chain Shake Shack to open flagship in London’s West End Popular gourmet burger hangout, Shake Shack, will open in the heart of London’s West End.

The new opening will take prime position at Cambridge Circus, a minutes’ walk from Tottenham Court Road station, which is set to become the busiest transport hub in the West End when the Elizabeth Line commences in late 2018.

“This new arrival is another example of restaurateurs and retailers clamouring for sites on our streets which will be major beneficiaries of expected footfall growth from the opening of the Elizabeth Line in around 500 days from now.”

Julia Wilkinson, Group Restaurant and Strategy Executive at Shaftesbury, said: “Shake Shack’s game-changing reinterpretation of a fast food classic already has a strong and loyal following in the UK, and we are pleased to welcome their flagship London restaurant to Cambridge Circus, an iconic location in the heart of the West End.”

“With the axis of the West End tipping northwards, all our locations are within a short walk of the new major transport hubs at Tottenham Court Road and Bond Street.”

Starting life as a hot dog cart in Madison Square Park in Manhattan in 2001, Shake Shack now has restaurants in 12 countries and has been described as re-defining the fast-food experience, with an emphasis on community support, sustainability and an innovative approach to restaurant design.

Menus are locally influenced and include “concretes”, frozen custard ice-cream, own label wines and beers alongside award winning burgers, flat-top dogs and crinklecut fries.

All sites have unique designs, giving each restaurant a hand-crafted look that is locally focused and reflective of the immediate community. Founder Danny Meyer of Manhattan based Union Square Hospitality Group is renowned as one of the most influential restaurateurs of the last two decades.

Whitbread to Launch Bar + Block Steakhouse in Bath Coffee shop, restaurant and hotel operator Whitbread is set to launch its fourth Bar + Block Steakhouse following the successful roll-out of three sites in Birmingham, London and Whiteley.

Set to open on the 28th September, the new steak-focussed all-day casual dining restaurant will open its latest site in Bath city centre, on James Street West.

Nathalie Pomroy, Chief Marketing Officer for Whitbread Restaurants, comments: “We’re very excited to launch our fourth Bar + Block Steakhouse in Bath as part of our wider brand growth strategy.

Following the success in Birmingham, London and Whiteley, we are eager to see how our unique offering will be received in the beautiful city of Bath filled with real foodies.”

Bar + Block Bath will be a 3780-square foot, 132 cover informal steakhouse serving breakfast, lunch and dinner, with 18 |

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an emphasis on delivering high quality steaks at affordable prices. Signature dishes include rotating steak specials from the Butcher’s Block, as well as The Mighty Block Burger, an eight-ounce hand-ground beef patty with cheese sauce, smoked beef brisket, crispy onions, pickles, cucumber, lettuce, tomato and fiery black sauce. Bar + Block will also offer an extensive drinks range, with a focus on craft beers and ciders, innovative cocktails and a specially curated wine list.

The modern design inspired by the theatre of food and drink, includes an open kitchen and central feature bar with copper detailing complemented by reclaimed wood, high quality fabrics, comfy seating and warm lighting. Decorative finishing

touches include the brand’s signature neon cow, wall calligraphy detailing the brand story alongside colourful contemporary artwork.

NEWS ROUND-UP

Nairn’s further expands its Gluten Free Range, tapping into the seeded trend Nairn’s has further extended its extensive gluten free product range to include Nairn’s Gluten Free Super Seeded Oatcakes. This new addition plays to the rising demand for healthy eating options in the free from category, whilst also tapping into the growing trend for seeded products which shows no sign of slowing Paddy Cronin, UK Sales Director at Nairn’s, said: “We have developed a gluten free Super Seeded Oatcake to tap into the continuing trend for seeded products and based on the success of our main category Super Seeded oatcake which has fast become one of our best sellers.”

“It’s always been vital to Nairn’s that our gluten free range carries the same simple, natural and wholesome health credentials as our main range as the GF category often contains products which are higher in sugar or fat than their non-GF counterparts to help with taste.”

“2017 has seen us launch a number of new gluten free products, with more still

to come - our investment in making our gluten free factory bigger and more efficient means we have the capacity to expand our range further. At a time when pack sizes are shrinking, we’ve also taken the opportunity to increase the size of our oatcake packs without a change to the RRP, and this is something we are also introducing on crackers from September.”

Made from gluten free wholegrain oats, Nairn’s Gluten Free Super Seeded Oatcakes are not only high in fibre, but also a valuable source of protein due to the nutritious combination of flaxseed, sunflower and chia seeds. Guaranteed to tick all the nutritional boxes of coeliacs, those with a gluten intolerance and the health conscious

consumer, the oatcakes are also suitable for vegans and vegetarians, whose diets can often be lacking in protein.

The combination of wholegrain oats and chia seeds also provides high levels of soluble fibre and complex carbohydrates, ensuring consumers get all the slow release energy they need to get through the day.

NOMADIC appoints Tom Price to increase Out Of Home offering Craft yogurt maker NOMADIC has appointed Tom Price as its new Commercial Manager of Foodservice & Out of Home as it moves to increase market share and establish ownership within the channel.

Tom brings with him over fourteen years of FMCG business experience in the Foodservice industry, having most recently served as Sales Manager at Chef in a Box and completed lengthy stints at Nestle Professional and premium Sandwich maker Daily Bread.

Nomadic Dairy’s General Manager Alan Cunningham commented: “Tom has a wealth of Foodservice and Out of Home experience, as well as an impressive track record to date. His appointment coincides with NOMADIC expanding into this market, and we’re thrilled to welcome Tom on board to deliver success in this sector.”

Tom stated: “I’m delighted to be joining the team at NOMADIC. The variety of products are perfectly positioned for on the go consumption and I’m looking forward to raising its profile in the foodservice and out of home market.”

NOMADIC is now the top two yogurt brand in both the Dairy Drinks and Yogurt & Oat categories, according to recent Nielson data.

Issue 48 September 2017 | 19

NEWS IN BRIEF

NEWS IN BRIEF New gourmet catering company on a mission to reinvent Indian cuisine

Portlebay Popcorn – from Devon to Denmark Plympton-based artisan producer, Portlebay Popcorn, has signed a contract with international convenience retailer, Circle K, which takes its handcrafted kracklecorn almost 1000 miles out of Devon and into Denmark.

Neil Adams, director of Portlebay Popcorn, commented; “We are delighted to have agreed this significant deal with Circle K, which is bringing our unique range of popcorn to consumers in Denmark.

“The Danes are well-known for their love of ‘hygge’, the ritual of enjoying life’s simple pleasures, and we believe that eating a bag of popcorn is one of the easiest ways to make people smile so we hope that Portlebay’s range will quickly become a part of this Danish custom.”

Neil continued: “We are one of the few artisan popcorn brands that manufacture our own premium product, with sweet, salty, spicy, smoky and even fizzy options, hitting all the right notes with consumers’ palates.

“Our popcorn is also a figure-friendly snack alternative as all of the range is 100% natural, gluten free and low in fat.”

A world-renowned Indian chef, who has cooked for royalty and at some of the world’s top restaurants, has partnered with an ethical food start-up founder to launch an exquisite new Indian catering business. The business’ aim is to bring modern Indian-style dining to clients across the UK and the rest of the world.

KK and Boss Lady is a decadent catering company focused on bringing gourmet Indian cuisine to clients and businesses across the UK and abroad. The company was founded by Navina Bartlett, founder and ‘Boss Lady’ of ethical food start-up 20 |

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Coconut Chilli, and KK Anand, a highly praised Indian chef who has worked at several London’s top Indian restaurants.

Navina Bartlett, co-founder of KK and Boss Lady, said; “KK Anand is an incredibly talented chef who has served food for A-list clients all over the world and we’re looking forward to sharing our modern Indian cuisine with more food lovers. KK and Boss Lady will provide a new kind of dining experience – with a focus on an informal dining style and a focus on incredible quality and presentation.”

NEWS IN BRIEF

YO! Sushi announces new CFO Iconic Japanese restaurant group YO! Sushi today announces that Andrew Campbell, Finance Director will be leaving the business. Andrew is being succeeded by Edward Knighton who was most recently Chief Financial Officer at Sofa.com Group.

Edward Knighton led the finance team for over two years at sofa.com Group, through and beyond the acquisition by CBPE, and the subsequent refinancing this year. Before Sofa. com, Edward worked in a number of public and private-equity backed companies across a variety of scenarios including exits, acquisitions, refinancing and international expansions.

YO! CEO Robin Rowland said: “Andrew has been a key member of the team throughout the sale process, and the last eighteen months as we have reset the business with the new owners on board.

I’ve loved working with him and am sad to see him go. We wish him all the best in his future endeavors.”

“We’re excited to welcome Edward to the team, who has a wealth of relevant experience working in companies moving to the next stage of their development.”

Pizza Hut Restaurants unveils major refurbishment for Nottingham restaurant

Fryersmate celebrate their 10th anniversary With over 30 years’ experience of working in the fast food industry Fryersmate have decided to give something back to the industry, by offering 15% discount to their loyal customers.

Fryersmate was first conceptualised in 2007, following a number of years’ experience in the fish and chip trade. Using various utensils and equipment while operating their business, the company formed to improve the current offering of utensils on the market by developing new ideas and giving the caterer even more choice of utensils.

Pizza Hut Restaurants has unveiled a £370,000 restaurant makeover at its Nottingham Castle Meadow Hut, creating 10 new jobs for the area.

The re-opening is part of a multi-million pound nationwide redesign programme by the casual dining company. A brand new, exciting menu will also be rolled out in the revamped Hut that includes chicken wings, Kentucky style BBQ ribs and new additions to its famous warm cookie dough.

Restaurant Manager Piyush Tyagi said: “The Hut has been completely

transformed. All of the new design elements look amazing and stand out as soon as you walk through the door.

We’ve also introduced a funky new lighting scheme which looks great during the evening. The makeover has helped to create a vibrant and fun atmosphere that I’m confident our guests will love.

“In addition, we’ve launched a new menu with lots of tasty dishes to try including the new Mac ‘N’ Cheese Stuffed Crust sharing pizza, the chicken and bacon flatbread and the chocolate chunk cheesecake.”

Setting out to provide the industry with a range of utensils which offer both comfort and durability, a meticulous eye for detail and precise planning briefs meant that innovative designs were manufactured using only the finest stainless steel.

From their 100 mesh skimmer and chip shovels, to scoops, lifters and baskets their vision is to deliver outstanding quality products to our customers at affordable prices with great customer service Also as part of their continuous improvement Fryersmate further refined their product range using feedback from loyal and existing customers to ensure we produce the best products to cater for your needs.

Issue 48 September 2017 | 21

Sandwiches and food-to-go

Sandwiches & Food-To-Go Food-to-go is one of the most exciting markets for operators at the moment. With new innovation appearing from both QSRs and leading food-to-go specialists within this sector, there has never been more of an opportunity to capitalise on consumers’ growing demand for quick and convenient food on the go.

According to leading retail market researchers IGD (August 2017), the UK’s food-to-go market is set to reach a market value of £23.5bn by 2022, a 30% increase from its current value of £17.4bn. In the report they found that particularly strong growth was most present within specialist food-to-go retailers, including Greggs, Subway®, Pret, EAT and relative newcomer to the market, Leon.

Sacha Clark, Marketing Director for leading food to go sandwich specialist Subway®, told QuickBite; “When purchasing food-to-go, consumers are looking for a meal solution that satisfies their criteria of quality, taste, convenience and price.”

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“For many customers the motivation to continue to visit Subway® stores lies in the fact that the Subway® brand offers a varied menu which is consistently evolving through the introduction of new menu options.

Customers can keep discovering different tastes and flavours and choose healthier on-the-go options.”

Indeed, consumers are undoubtedly becoming more adventurous and equally more health conscious in terms of their choices on the go. The sheer range of food now offered by manufacturers and operators alike gives a consumer with a more eclectic palate more choice than ever before.

the UK’s foodto-go market is set to reach a market value of £23.5bn by 2022, a 30% increase from its current value of £17.4bn

Gavin Rothwell, Senior Insight Manager at IGD, commented: “As shoppers become more sophisticated in their tastes and demands, so too does the UK’s food-to-go market.

We’re seeing some highly innovative product and menu development, much of this inspired by shopper trends towards health and wellness and global flavours and tastes.”

“Food-to-go specialists are really setting the pace on product innovation and range development as well as expanding quite rapidly outside London, which is why we are forecasting them to become the biggest part of the food to go market by the end of 2022.”

Sandwiches and food-to-go

It is little surprise then that some of the UK’s most established brands are continuing to innovate in order to cater to the on-the-go shopper. Pret, Greggs and Subway® continue to expand into motorway services and petrol forecourts, in a bid to reach the lucrative on-the-go shopper. Greggs has even opened its first ever drivethru in one of the UK’s busiest cities, and with plans to open more on the horizon, it seems that the food-to-go shopper is driving the trends within food service forward.

Consumer trends certainly seem to be tailored towards the versatility and convenience that food to go offers as Tom Styman-Heighton, Foodservice Development Chef at Funnybones, explains; “With lives becoming busier and stress levels soaring, there is little time today for sitting down and enjoying a meal as a family. Research suggests that three main meals a day is a thing of the past with many people skipping at least one meal a day.”

“These meal skippers are eating snacks instead, or are picking up food-to-go from supermarkets, cafes, motorway service stations or wherever else their tasks for the day take them. Convenience is everything Image courtesy of Kara Foodservice

for these consumers who aim to eat when and where it suits them.”

The traditional model of families eating together at set meals times is fading fast as busy people need to grab what they can when they can

• So appealing is the quick and popular ‘to-go’ menu option, IGD also anticipate QSRs will continue to update their menus and reinvent the ‘in-store experience’ resulting in a more premium look to their food to go options, in order to appeal to younger consumers.

• • • •

Rothwell said; “In addition to the wellknown high street names, there are several new players emerging in this sector as well. Although we expect food-to-go specialists to become the biggest part of the market, QSRs are also set to grow well over the next five years, with 83% of the food-to-go shoppers who visit these stores satisfied with their overall experience.”

Contributors •

• • •

Tom Styman-Heighton, Funnybones Foodservice Development Chef Sacha Clark, Marketing Director for Subway® UK & Ireland Becci Eplett, Marketing Manager, Huhtamaki UK Frannie Santos-Mawdsley, Senior

•

Customer Marketing Manager, Moy Park Philippa Norton, Marketing Manager, New York Bakery Company Craig Dillon, Head of Foodservice, Tilda UK Steve Hemsil, Sales Director UK & Ireland, Welbilt Adrian Greaves, Foodservice Director, Young’s Foodservice John Wannan, Sales and Marketing Manager, Moffat Catering Equipment Jane Deegan, Marketing Manager, Kara Foodservice

What makes products in the food-to-go sector so popular?

“The simple answer to this is our 24/7 culture with time-poor consumers needing to eat whilst on the go or out and about,” begins Phillipa Norton, Marketing Manager, New York Bakery Company. “The traditional model of families eating together at set meals times is fading fast as busy people need to grab what they can when they can.”

“This coupled with menu innovation and the growth of both retail food to go brands and independents means that food to go continues to grow year on year.”

Steve Hemsil, Sales Director at Welbilt agrees; “The modern consumer’s busy lifestyle requires food which can be eaten on the go that will provide a filling meal as well as satisfying the multitude of varying consumer taste buds.”

“Food-to-go often lends itself to a wide variety of different menu options and continues to evolve to meet the demands of rushed customers. The beauty of grab and go food is that it can be cooked and served quickly without customers needing to be seated or wait for table service.”

This is where the appeal lies as Adrian Greaves, Foodservice Director at Young’s, elaborates; “The food to go market is a considerably lucrative area of foodservice and served consistently Issue 48 September 2017 | 23

Sandwiches and food-to-go

at any time of day, particularly during the lunch time rush.”

“Therefore, customers require a variety of delicious options in a quick and convenient format to suit their busy lifestyles. For a successful offering, operators should provide a sufficient selection, suited to all consumer needs, from hot snacks and salads to sandwiches and wraps.”

So, with increasing competition from not only other food to go specialists and QSRs, but also supermarkets and convenience stores, how can outlets continue to appeal to consumers?

Sacha Clark, Marketing Director for Subway®, explains how they remain one of the UK’s largest food to go specialists; “With the QSR market continuing to grow at a rapid pace, it follows that the sector is becoming increasingly competitive with consumers able to take their pick of a wide range of cuisines and meal options.”

“Offering a wide range of great tasting food choices that can be tailored to the customer’s individual requirements is one of the keys to driving sales.

“We were the first to offer guests the opportunity to customise their sandwiches. There are now 62 million combinations available. Subway® store customers can pick their choice

of bread, core ingredients, the salad and sauce they would like. Every one of our Subs is made fresh in front of the customer, by our Sandwich Artists, exactly the way that the customer wants.”

Sasha concludes; “We believe this personalisation of the menu adds value to the customer experience when in a Subway® store and so do our customers, with the Subway® brand leading competitors on menu choice.”

What are the latest trends and how can operators add value with sandwiches and wraps?

In recent years, the quality of a sandwich offering has been taken to a whole new level

“Adding a clever seasonal twist or a new sandwich filling is a sure-fire way of keeping your customers coming back for more,” explains Phillipa. “Simple switches like smoked chicken for regular chicken, sun dried tomatoes for fresh tomatoes or onion bagel for plain bagel can also add interest and help avoid menu fatigue.”

“Indulgence is still a driver for consumers who want to treat themselves though so this year we launched Cheese bagels into the OOH sector in response to consumer demand for cheese based products and dishes.”

“Cheese topped sandwiches are taking up more shelf space in coffee shops and FTG outlets on the high street and as bagels are the second fastest growing sandwich at lunchtime, the cheese bagel aligns with this trend.

It gives operators the opportunity to add value to their menus by creating premium hot or cold deli-style sandwich ideas.

Image courtesy of Kara Foodservice

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“In recent years, the quality of a sandwich offering has been taken to a whole new level, packed full of delicious ingredients served in a variety of breads,” adds Adrian.

“With many options on the market to compete with, it is clear that the traditional sandwich is never going out of fashion.”

o

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Sandwiches and food-to-go

“However, keeping up with trends and fillings is more important than ever.

Hot sandwiches have great appeal as the perfect hybrid; a substantial and filling option but not enough to send you into a food-induced coma.”

“Fish fingers are popular with all ages as our 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. Fish fingers work particularly well in a sandwich for a delicious and comforting classic, ideal for a grab and go menu.”

Craig Dillon, Head of Foodservice, Tilda UK, sees value in the versatility of wraps; “Easy to make, cheap to produce and incredibly adaptable, wraps work across lunch, dinner and snack menus. Hot or cold they are a true all-day option for caterers to profit from.”

“Diners can easily customise wraps to their own personal taste, a key trend for 2017. Simply switch meat for a veggie option to make them suitable for vegetarians or replace hot salsa with a milder alternative for those who don’t like spice.”

Of course the sheer popularity of sandwiches and wraps lies in the fact that both allow for fillings that follow

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the trends in other areas of catering.

So, with the current popularity of foods from America meats such as pulled pork and barbecue chicken have become very desirable fillings.

Tom elaborates; “As with all meat products quality is vital, and to create a tasty sandwich filling, good quality meat cooked well and properly prepared is required. Pulled meats should be roasted long and slow, and then gently prised apart into good sized chunks and flakes of moist, succulent meat.”

“At Funnybones Foodservice we have sought out a new range of tender pulled meats that have the deep flavour and the chunky hand-pulled texture of home-cooked meats.

Our Tender-cooked Pulled Pork, Tender-cooked Pulled Halal Beef and Tender-cooked Pulled Halal Chicken are lightly smoked, open roasted and carefully prepared to add to hot and cold sandwich and wrap fillings or to be used as fillings for Burritos and Tacos.”

Craig agrees that consumers are now looking further afield for their lunchtime flavour inspiration. He adds; “People are becoming ever more adventurous when it comes to food, with a taste for global flavours expanding. This presents an opportunity for caterers to be innovative with their food to go

The sheer popularity of sandwiches and wraps lies in the fact that both allow for fillings that follow the trends

offering to reflect the appeal of world food.”

“According to the 2016 Horizon Menu Trends Report, Mexican street food became an established trend in 2016; little surprise, therefore, that listings of burritos on menus have tripled since 2010. An incredibly versatile dish and ideal for the food to go market, burritos can be

Sandwiches and food-to-go tailored to fit a wide range of dietary requirements, allowing caterers to easily offer customers a taste of Mexico.”

Hand in hand with global cuisines and flavours is street food. Its style and food very popular with consumers, it has managed to turn the way we eat on its head. Frannie SantosMawdsley, Moy Park Foodservice explains; “Street-food has been one of the biggest developments to hit food service and incorporating the trend into your offering could prove profitable.”

“World bakery products such as wraps are a good way of doing this and have grown in popularity thanks to their versatility and the ability to offer something different to the more traditional sandwich. The beauty of wraps is they make a quick and stress-free alternative, perfect with hot or cold fillings and can demand a higher price point thanks to their premium positioning.”

Alongside premiumisation and customisation comes health and wellness, one of the more publicised trends in the food service industry.

This has undoubtedly changed the landscape of the food to go industry, in particular sandwiches and wraps.

Health drives many consumer decisions when it comes to sandwiches

“Health drives many consumer decisions when it comes to sandwiches and food to go and this can take many forms, such as reducing portion size, choosing multigrain or adding vegetables and protein,” explains Phillipa.

“New York Bakery Bagel Thins and 85g bagels are examples of delicious sandwich carriers in smaller portions.

Operators can market them as a lighter eat that doesn’t compromise on taste.

The wholemeal and multigrain bagels are also popular in outlets with healthy messages on their menus and we’re seeing a gradual move in demand from the plain to the multigrain bagel.”

Catering for more specific and sometimes unavoidable health and dietary requirements is also important, as Steve explains; “The rise of ‘freefrom’ and ‘gluten-free’ is probably one of the biggest trends within the food-to-go market at the moment, as consumers become ever more conscious about the food that they eat when out of the home.”

“These trends are no longer limited to those with special dietary requirements and our culinary team is finding that more and more of our customers are asking us to develop menu programmes on both our Merrychef and Convotherm units for free-from menu items.”

Craig adds; “Rice is one of the foods least likely to cause allergies, making it first choice for those who suffer from gluten intolerance or coeliac disease.

By simply using a gluten-free wrap, burritos allow coeliacs to enjoy a substantial meal.”

Well-known for their varied free-from ranges, Kara Foodservice, who provide sweet and savoury bakery items to the industry, see busy lifestyles and less structured eating patterns becoming much more prominent. Jane Deegan, Marketing Manager, explains; “With 13% of consumers now purchasing a sandwich on a work based commute it’s important that vendors stock the right sandwich carriers to accompany and meet demand.”

“Kara recently launched two new sliced bloomers and re-introduced its existing bloomer range with some great new menu ideas. The bloomer range now includes both a pre- sliced on vogue sliced Sourdough bloomer, and a Multi-seeded bloomer containing, Linseeds, Sunflower, Millet and Pumpkin seeds making for nutritious sandwiches as well as Issue 48 September 2017 | 27

Sandwiches and food-to-go

rejuvenated old classics, the white bloomer and a malted bloomer.”

“This is the perfect go to range to accompany a large variety of delicious sandwich fillings, such as the traditional all day breakfast or seasonal fillers such as succulent turkey pieces, cranberry and sage stuffing. Kara Bloomer breads give sandwiches a premium appearance on displays and with consumers now wanting quality, but, without the gourmet price tag.”

Subway® are known as one of the healthier choices available ‘on-thego’ and continue to be a key driver of current trends with consumers increasingly choosing freshly made options.

Sasha adds; “We lead the QSR category on health and offering a healthier menu which is as nutritious as it can be, and at a price that affords good value is the strategy at the heart of the business.”

“Subway® is the only QSR to have signed up to eight nutrition-based Responsibility Deal pledges that were put in place by the previous government. Indeed, of three of the pledges we are the only QSR to be able to endorse: salt reduction 2017 targets, calorie reduction, and saturated fat reduction and we are also the only QSR with a heart health charity partner. Heart Research UK supports a customer’s choice of a LowFat Sub.” “Our Low-Fat Sub range caters for customers looking to reduce the amount of fat in their diets without compromising on taste. Also available on flatbread, the range contains less than 3g of fat per 100g and when all 5 fresh salad items are included in a 6-inch Sub, they add up to 1 of your 5-a-day.”

Additionally, they are also one of the first QSR brands to provide calorie labelling and nutritional information across their product range on instore information boards and on our website. They are also currently studying ways that we can provide 28 |

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traffic light labelling as part of the nutritional information provided online for standard build Subs.

“This year we have also been the first QSR brand to announce our ambition by 2020 to only sell low or no sugar drinks throughout our projected 3,000 stores,” adds Sasha.

“Furthermore, aggregating all sales, nearly 4 billion calories in GB and 3 million calories in the Republic of Ireland and Northern Ireland have been removed from our customers’ diets, with an overall 30% calories consumption reduction in GB and 15% reduction in the Republic of Ireland and Northern Ireland from drinks sold in Subway® stores.”

What equipment is available to ensure food-to-go products are presented at their best and how do you choose what’s right for your business?

Becci Eplett, Marketing Manager for Huhtamaki, one of the UK’s leading packaging providers explains; “As more and more people consume food out of home, and indeed on the go, it’s more important than ever that the single use container looks good and enhances the consumer experience.”

“Think about your existing menu and the choices of food that will be available to takeaway, also consider the type and quality of disposables required. It is important that the same level of consideration is placed upon

Choose disposables that come in a choice of different sizes and colours for ease of service as well as aesthetics!

the disposable solutions you choose, as when sourcing the ingredients for the menu choices that you serve.”

“Choose disposables that come in a choice of different sizes and colours.

This is for ease of service as well as aesthetics! Use containers that are coloured according to their size for easy selection of the right sized product. Huhtamaki’s ‘Eatwell’ range has coloured containers according to

Sandwiches and food-to-go

buying a takeaway hot drink a range of disposable paper cups which support and promote the style and presentation of your outlet are essential.”

Catering equipment company Moffat have recently launched a range of free-standing Grab & Go units.

The units are available as hot and cold, cold, hot and ambient models, offering a complete meal deal solution in a compact footprint.

John Wannan, Sales and Marketing Manager, explains; “All the models in the range benefit from Moffat’s innovative ‘Free Flow Airflow system, which maintains pre-heated and pre-chilled food at regulated temperatures, without deterioration or drying out.”

size and is stackable to save space so you can simply reach for the correct size pot at a glance. They are also supplied in user-friendly combi-packs, with the containers and lids in the same case, perfect if you’ve got limited kitchen space.”

Becci concludes; “If catering at events, choose disposables which can be used for the food provision there too – don’t just consider what you’re serving, but think about the nature of the event and how you will be catering for customers who are eating directly from the pack, almost certainly on the move. And of course, with 80% of the UK population

With 13% of consumers now purchasing a sandwich on a work based commute it’s important that vendors stock the right sandwich carriers

“The invisible air curtain flows past the front of the food products reducing the chance of the cold or warm air escaping, maximising efficiency of the unit.Meanwhile, the ‘Free Flow’ system circulates the air inside the carefully designed cabinet, maintaining consistent temperature.

Hot products are maintained at temperatures of 65°C to 75°C in ambients above 16°C, while chilled products are maintained between 2°C to 5°C in ambients below 25°C.” John concludes; “Model MHC1 is a heated and chilled unit, which combines storage for both hot and cold food displays in the one slim-line unit. It’s ideal for venues pushed for space, but wanting to offer a full range of convenience foods.

The unit keeps sandwiches, drinks and salads perfectly chilled, whilst keeping hot snacks such as pasties and sausage rolls at the ideal serving temperature.” QB Image courtesy of Kara Foodservice

What does the future hold for the food to go sector?

“The food to go sector is forecast to continue to grow at a faster rate than the rest of the eating out market so it’s a great opportunity for all operators,” begins Phillipa.

“However, competition is likely to increase as traditionally eat in outlets will continue to move towards developing FTG and takeaway offers.

Continuous improvement on meeting customers’ needs for convenience and quality will be essential to compete.”

Sasha adds; “The food-to-go scene has continued to grow over the past year with the QSR sector growing traffic by +2.1%, outperforming the total foodservice market in terms of traffic growth, and spend increasing by +4.6%.”

“However, it’s breakfast which seems to be the meal occasion to watch within the QSR sector.

IGD Retail Analysis shows more frequent purchase of breakfast on-the-go, with the average food-to-go shopper now buying breakfast an average of 0.8 times per week, whilst traffic’s up +7.1% across food service as a whole according to CREST4.”

She concludes; “Breakfast is an area where the Subway® brand are looking to extend their current breakfast offering and we are currently trialling several new product options in a small number of stores ahead of a concerted focus on breakfast from Q1 2018. On top of all this, Subway® is in the process of rebuilding our menu architecture to meet the changing tastes of our customers. It is a very busy and exciting time.”

Issue 48 September 2017 | 29

lunch! really is the key event for our industry. The special 10th anniversary lunch! at ExCeL will be particularly exciting.�

CAROLINE CROMAR, GROUP DIRECTOR OF FOOD & MARKETING, PRET A MANGER

Join us for the special 10th anniversary show Book your free trade ticket for lunch! this September www.lunchshow.co.uk | Quote LUN76

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business profile

BUSINESS PROFILE

Notes Over the last five years coffee shops and cafes have developed rapidly, a lucrative market perfectly tailored to the fast paced nature of today’s consumers. The coffee industry is valued at 8.9 billion and within this approximately 2.3 billion cups of coffee are served in the UK each year*. In fact, according to data from IBIS world, revenue in this industry is expected to grow at an annual rate of 5.7% from 2017-18.

It is little wonder then that there are more coffee shops and cafes now than there has ever been, from large chains to smaller independents, the industry is thriving.

According to Local Data Company figures, between 2011 and 2016 the number of town centre bars, pubs and clubs fell by 2000 outlets, however coffee shops and

cafes have continued to rise across England, Scotland and Wales.

According to the ProjectCafe2017 report from Allegra World Coffee Portal, it was found that even though branded coffee shop contributed hugely to the market growth – resulting in the sector reaching

an impressive 6,790 outlets in 2016 – a ‘5th wave’ of coffee shops is set to push this sector even further.

Referred to as ‘The Business of Coffee’ this movement is set to change the future of the coffee industry. High quality, boutique coffee shops are set to push the industry Issue 48 September 2017 | 31

business profile

further, encompassing previous waves of Traditional, Artisan, Chains and Science.

Tell us about your career path.

How did you get your start?

From the emergence of late night coffee culture (the provision of alcohol in many cafes and coffee shops is now commonplace) to the spending power of the millennial consumer, coffee shops are well placed to overtake rival food service providers. Over the past 20 years the coffee shop market has emerged as a major player, and encouragingly by 2030 coffee shops are set to outnumber pubs, becoming the new local.

I got my first job in coffee while I was living in Paris on a gap year after university.

I enjoyed it, so set up a coffee cart in a street market in London after that, and the idea of getting a normal job never really materialised!

One such outlet that has experienced success in the coffee industry is Notes, a speciality coffee, food & wine company.

With 9 outlets located throughout London, Notes has experienced resounding success, offering craft coffee using the finest beans and the latest technology, alongside fresh homemade food.

Truly encompassing Café Culture, the brands coffee, breakfast, lunch and evening menus, utilise local businesses (such as London’s top artisan bakery, Bread Ahead) and seasonal, local food. Their varied café style menu contains salads and sandwiches as well as a plethora of cheese and meat platters.

We caught up with Robert Robinson, owner of Notes….

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How was Notes born?

I met my business partner Fabio while I was serving coffee in the market, then a year or so later we partnered up with Alan and Marion and we started Notes together. That was back in 2010, fast forward and we now have 8 sites and a roastery.

What makes your coffee so good?

Four things!

1. We source the very highest quality beans direct from origin 2. We roast them ourselves, and each crop has a bespoke roast profile to get the fullest flavour from the bean 3. We have excellent coffee equipment in store and finally 4. Our baristas are passionate about coffee and we invest in their training so every cup is the best it can be.

business profile

What is your secret to keeping customers coming in?

Consistent, high quality coffee, a warm friendly service, and beautifully designed locations. In the evening we have an interesting and diverse wine and beer list which our customers love coming back for - if you’re into great coffee, chances are you’re keen on high quality booze as well!

Is there a dish or beverage you recommend?

We serve breakfast, lunch and an evening bar menu to complement our wine list. We have great suppliers who care about their produce as much as we do - in the morning I’m partial to a flat white and a cinnamon bun from Borough Market’s Bread Ahead Bakery, in the evening a craft beer with a charcuterie & cheese board.

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

Financing growth was a challenge, and day to day issues always pop up in hospitality.

Staffing can be a challenge, but we have a great team here at Notes.

What is the company’s proudest moment?

We ran a crowdfunding campaign back in 2015, and it was lovely to see so many of our regular customers chip in to help us reach our target. I’m proud of every positive review we get too!

What’s next for Notes?

We’ll continue to grow in London, whilst maintaining our high standards, and look to build our coffee wholesale business. QB * UK Coffee Week Survey (2016)

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Save the date for Takeaway & Restaurant Innovation Expo On the 26th and 27th September, ExCeL, London, will throw open its doors to over 6,000 key decision makers, buyers and business owners from across the hospitality sector. Here, all from under one roof, completely free of charge, food establishment owners will find the industry transforming solutions that will boost their profits, build their brand and grow their business.

Takeaway and Restaurant Innovation Expo is Europe’s leading exhibition for growing your takeaway or restaurant business.

The 2017 event will be packed with the techniques, tools and strategies that are shaping the takeaway and restaurant scene of the future, from the world’s first wallmounted photo booth, which demonstrates the very latest in data capture technology, to the revolutionary eco-friendly electric delivery bike.

You can listen to over 150 brilliant seminars from some of the world’s top QSR and Restauranteurs, from the likes of Abel Campos – Head of Franchising at McDonalds UK, Neil Mannas - MD of Pizza Hut and Robert Tame - MD and Founder of Prime Burger.

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Having doubled in size, this year you’ll find over 500 suppliers of the most innovative technologies, products and services from around the world to help you get ahead in this fiercely competitive sector.

Additionally, you’ll benefit from expert panel debates, innovation awards, interactive features, workshops, 1-2-1 expert advice, and it doesn’t stop there!

Not to mention, the show has received an unbelievable amount of recognition and response this year, and the news has just broken that the BBC One Show will be filming on site at the event!

This is the most comprehensive event for the QSR industry, and not one to be missed!

As the show is right around the corner, there are only a limited amount of free tickets still available at the website. To book your free ticket, simply visit the website.

Plus, your ticket includes access into six other leading events for the hospitality industry, including Coffee Shop Innovation Expo; Europe’s leading event for professionals working across the café, coffee shop, and catering industries.

customers, expand your empire and find brand new ideas that will transform your customers’ experience.

Keynote speakers include Head of Operations at Coffee #1, MD & Founder of Friska, Head of Commercial Development at Harris & Hoole, Former Marketing Director at Pret A Manager, and many more!

Plus, you can take advantage of unparalleled networking opportunities with over 10,000 forward thinking industry professionals from across the globe.

This year they’ve pulled out all the stops to make sure you can find everything your restaurant needs to stand out from the crowd, attract new diners, increase the loyalty and spend of your existing Issue 48 September 2017 | 35

WHAT’S NEW AT TAKEAWAY INNOVATION EXPO Star Micronics Star Micronics is a global manufacturer of POS hardware. Leading the field in traditional, tablet and Cloud POS, Star has the largest range of Bluetooth, wireless POS and mobile printing solutions in use in major retail and hospitality applications worldwide.

In a rapidly changing market, Star offers the very latest Bluetooth and wireless printing solutions for tablet POS applications including the popular TSP100III series with Bluetooth, LAN and WiFi models as well as the new and unique TSP143III USB printer with direct iPad and iPhone communication and charging.

Simplicity itself, the iPad / iPhone can talk directly to the printer just as a USB printer talks to a traditional terminal.

The TSP143IIIU allows multisite operators to now make blanket decisions across

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estates by providing the reliability required in high volume transactions and environments where wireless communication is difficult. At the same time, independent operators can benefit from the flexibility and lower operating costs associated with tablet POS in the knowledge that connection will be maintained at all times.

For Cloud applications, Star’s HI X Connect intelligent interface with new Star CloudPRNTTM technology enables unparalleled flexibility for local web-based or remote server-based receipt and order printing.

The Star TSP654II, TSP743II and TSP847II label, ticket and receipt printers as well as the SP700 kitchen printer can easily be

upgraded and transformed into a Cloud printer by simply using the cost-effective HI X Connect interface. Alternatively, the TSP654II CloudPRNT printer with built-in interface is cloud-ready.

Star also offers the largest range of reliable Bluetooth and WiFi mobile receipt printers as well as the popular mPOPTM, a compact and stylish combined Bluetooth printer and cash drawer solution.

Star’s full range will be on show on Stand 5151 together with innovative hospitality solutions from some of our many software partners.

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Faster EPoS, faster food The faster you can process transactions the more turnover you can generate, especially during peak demand!

Designed to meet this, and other everyday challenges that all QSRs & takeaway outlets face, pointOne’s award-winning EPoS provides hospitality businesses with all the tools they need to succeed. These include; online ordering, smartphone apps, and ‘game changing’ cashless Kiosk self-service technology. We also Integrate kitchen management screens designed to complement your operational workflow.

Our experience in this sector ranges from single site sandwich bars to multi-site operations that need to combat queues and process ‘made to order’ food fast. For example, the sale of a wrap can be completed in as little as two button presses, and a swipe of a fingerprint. Operators can even gain greater control of their business critical data by accessing it anywhere using our web-based management information and site administration.

Our system is the result of a process of continual design and development using feedback from our customers. Our ever-growing client list including; Tossed, Pizza Union, Mission Burrito and Coffee Republic.

Battery Motorbikes Here at Battery Motorbikes we are working hard to improve and promote our products, we provide a great product at a great price.

We are concentrating on the small scooter market and have been met with a lot of interest.

In fact if any of your staff has passed a car driving test before January 2001 they can ride our scooters with no extra test or L plates.

Our ElecroCruz 25RLi scooter has been specifically designed with the fast food delivery market in mind. This model has a 40 to 50 mile range and utilises a removable 72volt 25Ah Lithium battery weighing only 18Kg. If you purchase an extra battery you always have a full battery ready to use.

Our electric mopeds have the same specifications as their 50cc equivalents and can deliver in near silence. Advertising the fact that your company uses green energy to deliver can persuade them to purchase from you. A company`s environmental reputation is a clear preference for its customers.

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Crucial Sauce Crucial Sauce the Birmingham based sauce manufacturer will be exhibiting at The Takeaway Expo 2017, stand 1031, they will be offering tasting sessions to give potential customers a chance to try their range of products.

Crucials have over 20 different flavours ranging from catering essentials, cool and creamy to hot and spicy, they supply a vast array of foodservice and catering outlets with their sauces and stock various sizes to supply every caterers need.

Crucials are growing year on year and constantly breaking into new areas in the UK, they also partnered with the

British Kebab Awards 2017 which helped consumers to associate the brand with the product. They offer quality sauces for great value and are always seeking ways to develop their products and their brand.

There will be two new sauces available for tasting this year which are the Kebab House Chilli based on the traditional chilli kebab sauce served in kebab houses across the country and Tartare sauce which is ideal for fish and chips.

To find out more about the brand in the mean-time their website is www. crucialsauce.co.uk you can also get involved on social media, their Facebook page is @crucialsauceco and their Instagram is @crucial_sauce, with over 14000 followers built on sharing photos from customers, it’s a potential social media partnership that is guaranteed success.

NextMenu Touch-screen technology is evolving at high speed, consumers are now fully accustomed to the fast and convenient option of selfservice kiosks and touch screens technologies.

Offering a complete solution for restaurants, takeaways and bars NextMenu is a suite of new technology solutions for the hospitality sector that aims to accelerate the Digital Dining revolution, using customer-facing Self-Order Kiosks and Tablets along with wearables for waiters like Smart-Watches and Augmented-Reality.

NextMenu aims to eliminate the inefficiencies from the ordering processes and offer a unique experience for customers. The resulting elevated dining experience is likely to create increased loyalty and therefore repeat business. Customers will no longer feel pressured on when and how to order and pay. This means your staff members can shift their focus on more valuable activities and customer interactions.

Seen as one of the best ways to win over millennials (the most influential market in the fast food sector) Self-Order devices and touch-screen technology has been incorporated by some of the leading QSRs and Food-To-Go specialists such as McDonald’s. This is gradually driving a new expectation from customers that most counter-service restaurants cannot currently meet.

With the ability to quite literally ‘Drop in, Plug in and Go’ the NextMenu kiosks are a selfcontained POS solution capable of taking payments, with the ability to run seamlessly side by side with traditional POS terminals, operated by staff members. Suitable for any deployment, from the smallest deli to the largest counter-service chain.

They’re exhibiting at Restaurant Tech Live on the 27th and 28th of September, and they’re throwing out 3 months of free service (regardless of the installation numbers/locations) for any booking signed up at show. Make sure you check them out at stands: 2142, 3036, 2090.

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www.us4slush.com More Flavour — More profit — More sales

Free Phone 0800 0337648 FREE STOCK PAYS FOR YOUR MACHINE

PROFIT 85% COST 15%

Reliable Italian made slush machines    

FREE stock pays for your machine FREE Next day AM delivery BRANDED cups Training videos for your staff

   

FREE point of sale OVER 20 flavours of syrup FAST return on investment LOWEST price in the UK

Issue 48 September 2017 | 41

ICRTouch ICRTouch is a global leader of EPoS and business management software based in the UK. With approximately 100,000 installs worldwide, ICRTouch have developed an eco-system of original solutions for Restaurants, QSR, Takeaways, Pubs, Bars, Hotels and more.

Whether it has been a start-up looking to maximise net profitability or a forward-thinking conglomerate streamlining business operations, ICRTouch has been able to provide thousands of businesses with a scalable solution that gives them the competitive edge.

ICRTouch’s flagship product TouchPoint is smart till software that is effortless, reliable, proven and secure. TouchPoint delivers a user friendly interface, finger print & RFID sign on, contactless payment integration and even includes integral loyalty software.

TouchTakeaway provides the opportunity for every restaurant & takeaway to deliver a custom-branded, cost-effective online ordering service try the demos at touchtakeaway.com.

TouchOffice Web puts power in the hands of the business owner wherever they are. See real-time sales information, maintain stock levels, manage staff and set pricing across multiple branches.

PocketTouch is handheld order pad software that is designed to eliminate mistakes and ensure staff give deliver great customer service every time.

TouchKitchen is kitchen ticket display software that keeps the chef organised. With TouchKitchen, orders are sent directly to the chef and is designed for multi-use so that the kitchen runs smoothly.

With ICRTouch you are equipping your company with smart, secure technology. Enhance your business, visit http://icrtou.ch/takeaway Try the demo at touchoffice.net - User: demo - Pass: demo

Us 4 Slush Impulse sale with 85% profit!

Are you thinking of investing in a slush machine for your business?

Us 4 Slush Limited can provide you with the answers to all your questions and give you a great deal into the bargain!

Being the UK agent for the CAB Skyline slush drinks machine produced in Italy, the leaders in the world for refrigeration design and technology they know everything about the slush business. The Skyline machine is a simple design with no troublesome unnecessary electronic circuit boards found in less superior more expensive models, they are simple to set up and easy to clean making the Skyline a popular choice for the people that use them and the engineers that maintain them.

The slush drink is the ultimate impulse sale that is usually purchased in addition rather than instead of other products and with around 85% profit on each sale it’s easy 42 |

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to see why Slush drinks are making a massive come back.

Us 4 Slush Limited is one of the only companies in the slush business that manufacture their very own brand of “Sir Lush” slush syrups produced in their factory in Dorset to sell direct to the retailer. By cutting out agents and enabling customers to purchase direct from the factory not only is Sir Lush slush syrup the profitable slush drink on the market it’s superior flavour and colour lasting till the bottom of the cup makes it a winner. With over 20 flavours to choose from and 4 sizes of cups and of course the essential coloured spoon straws they have everything you need and in most cases, all available for next day delivery.

Us 4 Slush Ltd’s slush machines are supplied to the retailer with enough syrup, cups and

straws to ensure you are in profit often within 6 weeks of purchase depending on the season. Included are plush high impact POS to increase those impulse sales.

For more information see their website: www.us4slush.com or call our sales team free on 0800 0337648

Issue 48 September 2017 | 43

3S POS Quick-Service EPOS Systems EPOS features:

At 3S POS we work very hard to identify the needs and obstacles our customers face in the day-to-day running of their business.

We provide mission critical EPOS solutions by listening to our customers requirements, observing their operations and drawing on our technical know-how.

Our unique consultation process ensures your investment in technology is an extension of your business rather than just another tool.

We have a dedicated set of features developed to cater for the Quick Service market to speed up order taking, stream line management processes & increase profits!

• Enterprise Stock Control • Customer Relationship Manager • Loyalty & Promotions Management • Kitchen Display Systems • Handheld Ordering • Headoffice Management • Attendance & Rota Management • Live Table Bookings • Delivery Driver Management • Telephone & Online Ordering • Chip & Pin • Mobile Payment Solutions • Order Ready Screens • Digital Signage/Menu

Indevco Paper Containers At INDEVCO Paper Containers (IPC), we believe that there is a right box for every type of food!

We offer a wide range of high-quality packaging solutions for the catering and takeaway sectors. Our takeaway products comply with international hygiene standards and ensure product freshness throughout the supply chain. The approved, food-grade paper combination of the packaging prevents grease stains, retains heat and absorbs moisture.

Our solid and corrugated board takeaway and catering solutions are suitable for quick

service restaurants, coffee shops and street food stalls, and cover meal boxes, pizza boxes, burger boxes, French fries boxes, salad boxes, cake boxes, trays and much more. Our products can be fully customized with your company’s branding, or you can opt for a standard design.

In addition to takeaway packaging, we manufacture a variety of high-quality packaging to fulfill our customers’ needs. We believe that there is a right box for everything, so our Innovation Center is consistently developing new products to give your company a competitive edge.

mmmLUNCH mmmLUNCH gets you more lunch customers every day without the need for more room or staff; use the quieter times in the morning to make the lunchtime orders. No more customers being put off and walking away after seeing long queues!

The mmmLUNCH Click & Collect App is a no hassle, no risk, low cost solution for your business. There are no hidden charges or setup fees, no monthly fees, obligation or contracts. It’s simple to use with all the advanced features you’d expect for your lunch to go business. Check out the website today for a full tour.

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It’s a wrap!

It’s a Wrap manufacture high quality, bio-degradable & compostable custom printed greaseproof paper for hundreds of casual dining and fast food businesses in the UK and worldwide.

From independent restaurants, through to some of the largest chains, we have the capabilities of producing small orders starting from 1,000 sheets up to millions of sheets. We can print in 1 colour, 2 colours or vibrant 4 colour process and all in registered print.

All our artwork set-up and trimming service is free of charge, and we have the fastest turnaround in the industry with a delivery time of only 7-10 working days from approval of artwork.

All of this has enabled every business an affordable opportunity to present their food with their own branding or message professionally.

Give us a call on 01327 301566 and let us help you make your food stand out from the crowd!

PROTECT YOUR BRAND AND BUSINESS As a leading Assurance services provider, SAI Global has years of success helping businesses across many industries mitigate risk.

Our Food to Go experts work closely with each client to improve business processes, products and services and provide risk management tools and advice that will enable them pass increasingly stringent compliance requirements.

The revised Health and Safety Sentencing Guidelines that came into effect February 2016, have brought big changes to businesses with fines now linked to turnover. This makes the potential costs for non-compliancy huge, and highlights the critical importance of intelligent risk solutions such as SAI Global’s in mitigating these consequences.

Don’t miss the SAI Global presentations in Seminar Theatre 16 to learn more - on Tuesday at 11.45am and Wednesday at 11.00am.

Our team of experts will be at Stand 8030 for the duration of the show.

SAI Global employs more than 2,000 staff across 29 countries and has a presence in 51 locations across Europe and beyond – with highly experienced auditors in place to work with supply chains anywhere in the world.

Visit: www.saiglobal.com Email: information@saiglobal.com Call: 07850 703212

Issue 48 September 2017 | 45

American inspired

American

Inspired

American flavour trends have taken a firm hold of the UK QSR and food-to-go market. Bigger and better flavours and menu options inspired by the USA are continuing to gain momentum in the eyes and palates of the British public. The nation’s fondness towards food inspired by America has meant we have been treated to foods such as; stacked pancakes dripping in maple syrup, hotdogs filled with cheese and brisket and loaded cheese burgers, filled with all-American mustard Anna Mae, founder of Anna Maes Mac & Cheese, a London based food truck who serve their famous American inspired food directly from a giant cast iron skillet, explains; “I think the flavours have universal appeal. The States is such melting pot of cultures and this is reflected in the food, all of the best bits from different parts of the world come together and create fantastic flavours.”

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cuisine so dearly, Anna thinks the appeal lies in the wider foodie movement. A movement that looks to “play with flavours and cuisines, and American food really embodies this, so it’s naturally become popular.”

Thomas Bar owner of The Smoke Haus, an all-American barbeque restaurant inspired by the flavours of the South, attributes the success of his restaurant in the UK to big, bold flavour combinations. “We are growing, it’s been very well received

The States is such melting pot of cultures and this is reflected in the food

since we started 5 years ago,” explains Thomas. “Because of the comforting nature and the authenticity we bring, we believe that it is going to continue to be well received for years to come.

We offer great big bold flavours for a hearty appetite.”

It is this hearty appetite that American cuisine so readily contributes to and with US brands such as Shake Shack, Five Guys and Smashburger all experiencing success on this side of the pond, the appetite

American inspired

for American tailored service and food is growing.

This easy transition into the ‘American way’ is, according to Thomas, down to the fact that people love the American culture, from service with a smile, to chilli dogs, Buffalo wings and everything in between. “A lot of huge brands started in America 30-40 years ago and we do follow American culture and we love it a lot,” adds Thomas. “A combination of big appetites, hearty food and the great attitude Americans have when it comes to eating out.”

The UK has come so incredibly far in its tastes for trying new tastes I hardly recognise the way it used to be!

“We felt there was an opportunity to bring terrific American food to Britain.

America is very well known for McDonalds & KFC, but there are some fantastic home smoked food being produced over there that we wanted to replicate.”

Anmarie Spaziano, owner of Annie’s Burger Shack, who makes handcrafted traditional American burgers, believes the differences between American and UK flavour preferences are not too far apart. She explains; “The big craze of television celebrity chefs and wonderful recipes shown on TV

and food markets, give a huge range of choice that has never been seen before, it’s made huge changes to eating habits the UK as well.”

The UK has been exposed to years of different styles, tastes and flavours according to Anmarie. She believes this is happening due to consumers travelling a lot more frequently and are therefore much more open to new flavours. “People travel out of the country and are much more open to foods from the respective countries,” adds Anmarie and of course, people also love traditional food of nostalgia.”

“When I started I think people viewed American food only as fast food outlets or take away fried chicken, or American style pizzas. The UK has come so incredibly far in its tastes for trying new tastes I hardly recognise the way it used to be!”

She continued; “My whole ethos was about the capability of having people who made choices how to eat, to be able to sit together and enjoy their meals equally. And because of that, I think people quickly picked up on our inclusivity.”

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hearty, meaty dishes that customers enjoy and chefs can serve quickly and easily. Along with British classics such as fish and chips, pies and steaks, American dishes are often at the heart of a casual dining menu.”

“American-style food is famous for being filling and tasty, and customers love to indulge in American themed dishes,” adds Aine Melichar, Brand Manager, Kerrymaid. “There is a growing demand for people to eat what they want, how they want, when they want, and American-style dining does just that.”

Contributors • • •

• • • •

• •

Anna Mae, Founder, Anna Maes Anmarie Spaziano, Owner, Annie’s Burger Shack Darragh Gilhawley, Head of Business Development, Big Al’s Foodservice Tom Styman-Heighton, Development Chef, Funnybones Aine Melichar, Brand Manager, Kerrymaid So Him Fong, Managing Director, King Asia Philippa Norton, Marketing Manager, New York Bakery Company Thomas Barr, Owner, The Smoke Haus Robert Burns, Marketing Controller, Westlers Hotdogs

Why is American Inspired food so popular?

“The rise of street food has brought a range of exotic influences and cuisines into retail outlets and onto menus in recent years, so consumers are much more open to trying new dishes and are actively seeking out new trends and influences, and American food has led the way in this,“ begins Robert Burns, Marketing Controller, Westlers Hotdogs.

“One of the reasons why we think American inspired food is so popular 48 |

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with customers is that it takes fairly familiar ingredients and flavours such as a classic hot dog and presents them in a new way, packed with flavour and arranged in a range of ways.”

Burgers, hot dogs and ribs etc. have become so much a part of our culture that we can almost claim them as our own,” adds Tom Styman-Heighton, Development Chef, Funnybones Foodservice.

“They offer tasty but not too challenging alternatives to British dishes, can be dressed to include so many delicious flavours, and represent comfort food to many. In the pub, café, restaurant, street food or canteen environments they offer

We also associate American inspired menus with the great service that the US is so well known for

There are many key factors as to why the UK has such an affinity for American style food and flavours, according to Philippa Norton, Marketing Manager, New York Bakery Company. She explains; “We love American food because it’s big on flavour, big on value and menus often offer a broad range of dishes that appeal to a wide range of people.”

“We also associate American inspired menus with the great service that the US is so well known for. But whilst American inspired often focusses on eat-in concepts we mustn’t overlook the huge contribution America has made to food to go and nothing is more quintessentially American than the New York style bagel, which is continuing to grow in popularity in the UK out of home sector.”

With a large number of ingredients on offer, American cuisine also fits well

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American inspired

Darragh Gilhawley, Head of Business Development, Big Al’s Foodservice adds; “The rise of Americana and diner-style outlets has been prominent in recent times and the burger market in the UK is now estimated to be worth a whopping £3.28b (Mintel, 2016).”

“Consumers aged 18-24 are the biggest group of customers pushing the burger and Americana trend, and their search for new and innovative ways to eat make the easily personalised burger an obvious attraction. What’s more American food is renowned for its great taste.

A varied range of classic American dishes are staple items on food to go and QSR menus.”

within the trend of personalisation, allowing customers to scale their toppings and sauces up or down to create a bespoke dish. Robert elaborates; “Hot dogs are perfectly placed to capitalise on this trend as they offer a high-quality, tasty pork base for outlets to experiment with toppings such as cheeses, sauces and even extra meats and chillies, to create their own signature dish. The possibilities really are endless.”

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“As consumers are becoming more conscious of their disposable income spend and are therefore eating out less, expectations of the dining out experience have risen and American food really meets this challenge.

Consumers expect more from their meal and American food and the way it’s served offers a range of theatrical options to make diners’ experiences all that more memorable, and more likely that they’ll return and recommend to a friend.”

What are the latest trends you have noticed in the American-inspired food sector? expectations of the dining out experience have risen and American food really meets this challenge

Philippa explains; “Last year it was all about nostalgia and comfort food but this year the UK has seen a surge in popularity in concepts such as US style smoke houses and barbecue pits, and a resurgence of premium burger concepts, led by the roll out of Five Guys.”

“In London there are now several outlets and street food vendors offering delicious bagels with

American inspired

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Issue 48 September 2017 | 51

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traditional New York style fillings taking inspiration from a food the city is famous for. We’ve also seen a rise in big flavours and items that can offer menu versatility, which is why we launched the cheese bagel into foodservice and suggested recipes like the Scrambled Egg and Bacon Cheese Bagel with Harissa Ketchup.”

Of course one of the main attributes of American food is size; bigger is always better and this trend continues to amplify that. Robert elaborates; “Items such as ‘Freakshakes’, which take a classic American menu item and super-size it, often with the addition of another item such as cheesecakes, cookies or doughnuts are becoming increasingly popular.”

“Part of this popularity is definitely fuelled by the current Instagram culture, as people are sharing images of their food on the popular social media site. This means that the look of their meal plays a more important role than ever in their selection, so food that has a ‘wow factor’ and will create a buzz on social media is likely to be more popular.”

“Hot dogs are ideally suited to these trends as they can be topped and added to, producing spectacular edible creations. Westlers beechwood smoked, 90% pork frankfurters provide a high quality, great tasting

base for vendors to serve in a number of ways. Topping hot dogs high with sauces, cheese, salad and even other meats such as pulled pork or chicken is highly popular right now.

Aine adds; “Burgers remain one of the best loved and most popular out of home menu choices and over recent years there has been a burger revolution, with customers increasingly seeking exciting flavours, topping and texture combinations to personalise their experience.”

“It is important for operators to

American food is renowned for its great taste.

A varied range of classic American dishes are staple items on food to go and QSR menus

acknowledge new burger trends and the on trend formats to serve them in. Burgers are famous for being filling and tasty allowing consumers to indulge and are key to creating a successful American inspired menu as they offer satisfaction and great taste to customers.”

As Development Chef at Funnybones, Tom has noted three trends that are currently leading American inspired food; premiumisation, regionality and sweet treats.

He explains; “The trend for premiumisation has led to the ‘gourmet burger’ moving upmarket.

Burgers need to be made from great quality meat and served in freshly baked buns, but when it comes to service it is the dressings, relishes, toppings, dips and sides which add the excitement and variety.”

“The style of topping, size of serving and quality of the ingredients can transform the same humble burger into a spicy offering fit for a lads’ night out, or for a truffle-topped gourmet treat. We recommend that operators choose their side dishes, sauces and relishes carefully to represent their offering. Too much choice can be off putting, and a venue catering for families will need to offer some nonspicy variations.”

“The second trend is consistent with

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Issue 48 September 2017 | 53

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the appetite for local and regional produce in this country. Increasingly foods from the regions of America are being demanded, and we seem to be moving away from an all-embracing “American” theme, to foods that epitomise the cuisine of individual states.”

customers be in control whilst also appealing to those with different and unconventional tastes.”

What impact have US food chains operating in the UK had on independent businesses serving American-inspired food?

“Finally, and tying into current trends for indulgence, the sweet taste of America is in demand. Stateside they take their desserts seriously, and some of the world’s most desirable sweet flavour combinations come from the great melting pot of American culture.”

“There are various US food chains that are successful in the UK; this includes the fast food outlets such as McDonalds, KFC and Burger King,” begins So Him Fong, Managing Director, King Asia.

He concludes; “Americans like their classics when it comes to desserts and often opt for variations on a theme. For example, we have recently introduced three new puddings which feature chocolate chip cookies, a biscuit that is popular all over the world but originated in Massachusetts in 1938.”

“These three fast food restaurants have expanded over the years. They are followed by TGI Fridays, Planet Hollywood and Red Lobster who are in the same fast food market but provide a more sit in restaurant service. Independent businesses in the UK have embraced this cuisine and with the likes of Frankie and Benny’s and Arbuckle’s, are also successful.”

Aine agrees, and can see value in shakes; “Ice cream shakes are very ontrend. The key to creating a popular shake menu is to allow customers to customise their shakes by offering a wide variety of flavours and indulgent toppings.”

“Offering a wide range of choice lets

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He concludes; “There are Steakhouses as well, including Outback Steakhouse, a US food chain which can be compared to Miller and Cater, an Independent UK business, although Miller and Carter have taken a premium approach.

For example they dedicate the

The chains that offer high quality American food have helped to re-educate the British consumer

importance of how to cook a steak on their website suggesting they have professional chefs providing deluxe products with a high-end experience.

There’s definitely enough potential for both these US and UK operated businesses to succeed because the food service industry is ever growing.”

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Tom adds; “Whilst some US food chains have given American food a bad name in previous years, there is a general recognition now that these do not represent the best of the food from the continent. The chains that offer high quality American food have helped to re-educate the British consumer so that many are now much more aware how the best American food really should taste.”

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hot & spicy FILL ET

www.meadowvalefoods.co.uk

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“We recommend that a specialist wholesaler such as Funnybones Foodservice is a vital part of bringing the true taste of America to the consumer.”

How can businesses ensure they stand out from the competition in the American-Inspired market?

Darragh explains; “As well as an extensive product range, Big Al’s has developed a series of branded concepts, which have all been designed for different outlets to meet a variety of consumer needs. Food is no longer just about consumption.”

“Modern consumers are sophisticated and are looking for more than just taste, and more towards an inclusive, exciting dining experience.

Branded food concepts are a way to provide new and exciting flavours to consumers, whilst delivering extensive benefits to operators and allowing them to stand apart from the competition of the market.”

“Big Al’s Diner is ideal for the American inspired market and through its authentic USA themed design helps bring the cuisine to life.

Operators can encourage customers to take a bite into the great tastes of America through the fun and inviting 1950’s classic diner vibe. This concept is designed to transform establishments into on-trend, go-to eateries for snacks, on the go meals and all day dining. From doublestacked burgers to loaded hot dogs, this concept provides outlets with the iconic Americana feel.”

Robert adds; “QSRs can be quite flexible in the way they position their offering, so keeping up with trends and reflecting what’s currently popular in their menus will always help increase sales.”

“However, while trends play a part in bringing in new customers, a high quality product will always shine through and guarantee return custom time and time again.”

“The British public is well travelled and knowledgeable about food across the world, and will not be attracted by poor quality imitation dishes,” explains Tom. “The operator needs to ensure that dishes are made to top American standards and that relishes, dips and sides reflect the true taste of the USA.” He adds; “As a specialist wholesaler of American and Tex-Mex foods, Funnybones Foodservice is uniquely qualified to uncover the best of authentic and regional cuisine in the Americas. We offer a huge variety of these products from sides such as sweet potato chips and Monterey Jack cheese to American classics such as Ranch and Caesar dressings. We also offer high quality, frozen, readymade American-style burgers, hot dogs and BBQ ribs ready to be cooked up and dressed onsite.”

keeping up with trends and reflecting what’s currently popular in their menus will always help increase sales

“The key is take the concept and adapt it to your operation and customer profile,” adds Philippa.

“Brunch is continuing to grow but we have also seen the emergence of the ‘all day brunch menu’ showing that for consumers, day parts are merging and people are tending to eat when

they are hungry rather than the traditional model of breakfast, lunch and dinner.”

“Authenticity is also important and is something that many smokehouses have done really well by using genuine BBQ recipes and techniques from different regions in the US.” So Him Fong adds; “A real way of standing out from all these businesses is to invest in our Mayflower ‘Southern Style’ Gravy. It is a completely niche product and a new release into the marketplace.”

“For those of you who want something new to offer with those fish and chips this is perfect for you.

The American-Inspired market will continue to grow and it’s definitely worth investing in this cuisine.” QB

What does the future hold for the American-inspired food industry?

“America will continue to drive innovation in the UK - what takes off in the States always arrives on our shores 6-12 months later,” establishes Philippa. “For the New York Bakery Co that means we are constantly monitoring trends and developing new ideas to help our customers stay ahead of the curve.”

“The future of this area of the industry is going down the route of healthier options.

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Customers are becoming more health conscious,” adds So Him Fong. “This is where our product ‘Southern Style Gravy Mix’ comes in; we wanted to stand out by making this gravy both mouth-watering in one regard but is also a healthier alternative to other gravies.”

Tom summarises; “The market for good quality American foods is only growing.

With Brexit negotiations underway there is

much talk of importing more US foods into this country.”

“There are many hurdles to overcome before this happens, but with the opportunities for more trade with America, the likelihood is that we will be embracing the American food culture even more widely, and that our appetite for food that showcases regional cuisines from right across that vast country will grow.”

TT EalkCinHg Transforming the qsr & food-to-go industry

Big interview: StreetDots Created as the solution to a problem, StreetDots offers vendors the opportunity to easily secure spaces that street traders can sell from, so that they can reach more people and grow their business.

As StreetDots has grown so too has the idea, they believe that if small businesses are given good opportunities to trade, a far more interesting market and will flourish.

We speak to Lyndsay Anderson, Head of Marketing at the award winning platform...

Lolly

MmmLUNCH

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Lolly downloadable EPoS software trial extended to three months.

Trask Tech relish the opportunity to launch a brand new pioneering click and collect app for lunch rounds and sandwich shops.

Consumers demand for digital ordering to put the ‘quick into ‘quick service restaurants’.

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StreetDots The concept of StreetDots is simple, by working with private and public land owners they provide trading spaces, or dots’, allowing approved street traders to book and trade on locations across the UK, at the touch of a button. The platform is modernising the entire street trading sector and they are encouraging even more brands onto the streets to grow their business in this mobile way.

By downloading the app, everyone from street food traders to retail brands, are able to ‘drive on, trade and drive off’, simplifying the once complex process of compliance and licensing.

We speak to Lyndsay Anderson, Head of Marketing at the award winning platform….

Tell us about yourself?

When I was younger I wanted to be on the Farmhouse Kitchen, it was a cookery show in the eighties before cookery shows were even a thing. After university I worked in training and development, eventually going on to head up the company four years after graduating. I then moved to America and 58 |

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was encouraged to pursue a career in the food industry, as that’s always been my first love. That was ten years ago and I’m still as passionate about the industry now, as I was back then.

I have been with StreetDots since the early days of 2014 when the company was transitioning from a seed idea to our first day of launching a street trading location in London. Before that I worked across the sector, everything from Michelin star dining to quick service restaurants and even spent time as a food writer in South Florida

How did StreetDots start?

Like all great ideas, StreetDots was a solution to a problem. One of our founders, Atholl Milton had launched a food truck called Bunnychow and he was struggling to find locations to trade from – this was back in 2013 when the street food scene was much smaller – he was spending hours filling in forms rather than being out on the streets building up his brand.

Atholl discussed this problem with Darren Callcott, Bunnychow’s designer, and they came up with the idea to create pre-

TALKING TECH

approved outdoor bays that street traders could pop up on.

Describe your first day at StreetDots…

We were gearing up for launching on our first site, the excellent Broadgate Estate in the City of London, back then we were bringing a rotation of three street food traders a day to this campus location with over thirty five thousand office workers on it.

We still bring street food traders to Broadgate Estate on a daily basis and many of our street traders have gone on to build incredible fan bases at this location.

Tell us about the atmosphere in the office?

We like to say that we take a professional approach but with a relaxed culture and that sums us up quite nicely! We’re still a small team (employing eight full time staff) and everyone is focused on their own work area, but we also try and help one another out. The success of one area of the business affects the success of every other area.

What challenges in the industry does StreetDots address?

We’re bringing street trading right up to date, the idea is that you can book a pitch to trade on with just a couple of clicks on our Trade Smart app. As well as modernising the street trading sector, we’re also aiming to expand it so that even more businesses

can grow their brand on the street; this is important as it allows people to get into the market in a way that’s cheaper than trying to launch their own restaurant or store.

What challenges do you or your colleagues encounter on a day to day basis in this industry?

In what way is StreetDots unique?

Everything from challenging the status quo to dealing with the breakdown of a vintage street food truck. No day is without its challenges but we’re solutions-focused which is important when you’re working in a sector that has plenty of outdated practises. Not everyone is as excited about change as we are!

Our technology platform! It took us over two years to master the operational side of the business before we even started to build the technology. That’s important because we had to think through so many tiny details in order to be able to create a truly smart booking system.

For instance, one of the benefits of trading with StreetDots is that a street trader won’t be placed in a location with another trader selling a similar type of food, as the clever algorithms in our Trade Smart app matches everything up at the back end so that you as a trader are only able to book the locations that are right for you.

What are the ambitions of the company?

To modernise and grow the entire street trading sector. We want people to see this as a great way of building a business and encourage consumers to use StreetDots locations as a way of accessing new brands and interesting products. As we grow, we’ll expand into other types of retail and consumers can then track what’s around them on the StreetDots app.

Tell us about the best day you’ve had whilst working at StreetDots....

In 2016 we launched version 1 of our consumer app, it was right in the middle of the World Cup so we celebrated the app and the football over a few drinks. Back then, the StreetDots app was pretty basic but it felt like an incredible achievement to take something that we hand-sketched on paper and then physically play around with it on our phones.

We’ve created three apps now, the Trade Smart app that’s used by our traders to book locations, the StreetDots consumer app that the public uses to find street traders all around them and an internal app that tracks all of the data across the business. Every time we launch an update and add functionality to any of the apps, it feels like a real milestone to see the company get smarter and smarter.

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Restaurants cut insurance costs by using digital food safety management technology Restaurants and other foodservice businesses that implement the latest food safety management technology will secure a reduction in their business insurance premiums under a ground-breaking partnership announced by Towergate Insurance and technology provider Checkit.

The insurance discount is offered as recognition that businesses using Checkit technology are substantially reducing their risk of liability for safety and hygiene incidents that have financial and legal implications. Towergate Insurance is offering the saving to all customers in the food service and food manufacturing sectors who implement the Checkit system.

Businesses that purchase Checkit’s entry level food safety management system, Checkit Solo, receive a reduction of £60 on their annual business insurance premium

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with Towergate which in effect equates to 25% of the annual cost of Checkit. While businesses using Checkit Professional for multi-site food safety and HACCP management can save £100 on their annual business premium for each location.

Checkit provides a fail-safe cloud-based platform for compliance by automating the scheduling, monitoring and recording of daily checks that are required by the Food Standards Agency and enforced by Environmental Health Officers.

Time-consuming paper-based procedures that are prone to error, time-lags and spoilage are effectively replaced with Checkit’s touchscreen handset, which prompts staff when checks are required and provides simple instructions on what needs to be done. Completed tasks are automatically time-stamped and recorded to a secure Cloud account, from which managers have complete visibility of compliance from a user-friendly dashboard and drill down reports.

Additionally, automated temperature monitoring can be incorporated into the same Checkit system, whereby wireless temperature sensors provide continuous readings from fridges and freezers - even during power cuts. Alerts are generated when any readings fall below

the predetermined parameters enabling managers to act fast to avoid food safety issues or food wastage.

As a result of Checkit’s technology, food businesses can manage the completion of safety and hygiene tasks with greater consistency, accuracy and control, making them more efficient and confident of compliance.

David Davies, managing director of Cambridge-based Checkit Ltd, said: “This partnership represents a significant step forward in formally recognising the power of Checkit technology in reducing risks associated with food safety and compliance.

Our customers across the UK, from small food outlets to national restaurant chains, caterers and food manufacturers, are already experiencing the benefits of replacing manual paper records with a digital system.

Our agreement with Towergate Insurance adds an excellent cost-saving to that list of benefits.

“Just as car insurance premiums are reduced for those drivers who accept the installation of a ‘black box’, restaurants can claim similar savings for demonstrating their own commitment to food safety through the implementation of technology.”

TALKING TECH

Hoshizaki despenses peace of mind with contactless ice makers BBC Watchdog’s recent alarming revelations on contaminated ice undoubtedly stimulated a renewed focus on the importance of clean hands, sanitized tools and regular ice machine maintenance. However, good intentions alone are rarely quite enough and a simple Google search reveals that similar problems reoccur with disappointing regularity every few years.

Hoshizaki’s ice dispensers are the solution.

Because they dispense directly into a glass or container, there’s no human contact. The units also avoid the problem of airborne bacteria entering the interior of the ice makers as the ice moves directly to the storage hopper the instant it is made, so has no contact with light or air until it is dispensed. Meanwhile, ambient air is prevented from entering the hopper by a close fitting lid and rubber diaphragm on the dispense mechanism. Finally, a useful portion control setting makes regulating the quantity of ice dispensed a simple process which effectively reduces both energy consumption and waste.

The only day to day cleaning required for these machines is the sanitisation of the small dispensing area – an operation taking just seconds. All internal cleaning is carried out under a normal maintenance contract.

Hoshizaki has five ice dispensers ranging from a compact 13 kgs a day model through to a substantial 230 kgs per day option. The newest additions to the range are the DCM60 (60 kgs per day) and the DCM-120 (120 kgs per day). These dispense both cubelet ice and water in any configuration and feature a clever new lever design that avoids contact with the lip of the glass, minimising any risk of bacterial transfer.

Of course, the most diligent operators will take heed and ensure their ice hygiene is 100% for the future. But what if you want – or need - a foolproof system? Maybe if you have a high staff turnover so that regular training becomes problematic, or maybe if you’d like to customers access their own ice. pointone allow Quickbites 0916 to V3_Layout 1 20/10/2016 10:57 Page 1

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Premium juicer manufacturer Kuvings launches new cold-press juicer The popularity of cold-press juice has increased over the last few years, with many QSR’s and food-to-go outlets now offering them as an alternative to traditional fruit juices. In reaction to this emerging trend premium juicer manufacturer Kuvings has launched the new CS600 Whole Slow Juicer Chef, a commercial grade cold-press juicer which creates highly nutritious juice in a cost-effective method thanks to its masticating process.

According to Research and Markets, the global market for cold pressed juices is anticipated to increase by 10% during 2016-2022, due to the increasing online presence of major cold pressed juice manufacturers, and the shifting focus of

manufacturers towards organic fruits and vegetables to extract cold pressed juices.

They also found that the rising demand for cold pressed juices across the globe could be attributed to consumers ‘increasing awareness about higher nutritional content of cold pressed juices as compared to conventional juices, as well as increasing health concerns due to growing incidence of lifestyle diseases such as obesity, diabetes and blood pressure.’

The report said; “Consumers are increasingly becoming aware about the harmful effects of consuming products manufactured using synthetic ingredients and this is driving the shift towards organically produced food and beverages.”

“Growing awareness about health benefits of consuming organic products, growing annual food and beverages spend per capita, rising infrastructural developments in supply chain and robust distribution network are anticipated to drive global cold pressed juices market through 2022.”

A representative from Kuvings said; “Offering cold-pressed juice can not only help to attract the more health-conscious juice enthusiasts through the door, but it can also increase the variety of juice recipes on offer due to its ability to effectively extract juice from a wider variety of fruit and vegetables, including leafy greens and soft berries.”

“Despite the impressively slow motor speed, it can also produce up to 40 litres of juice per hour, when tested using whole apples. It also operates quietly, adding a peaceful ambience to the environment which could offer a real solution to outlets that need to keep the noise down for various reasons.”

They added; “Less oxygen in the juice keeps it stable for longer too, which means a busy juice bar could pre-prepare key base ingredients or even entire popular juice recipes, for increased efficiency and ultimately greater customer satisfaction.”

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JJ Speeds Up Shopping with Touch ID and Card Scanner National wholesaler JJ Food Service is the first UK wholesaler to introduce fingerprint ID and a card scanning function to its App to make online shopping even easier for customers.

With the new touch ID, customers can log in using fingerprint recognition.

Previously, users needed to physically type in their email and password. “This adds a new level of convenience to shopping with us,” said Mushtaque Ahmed, COO at JJ Food Service.

Once the customer has completed their shop, they can check out by scanning their card with their mobile device instead of manually entering card details.

The JJ App is available for iPhones and Android phones via Google Play and iTunes. The App has been downloaded more than 25,000 times since being launched in 2015.

TALKING TECH

Trask Tech relish the opportunity to launch a brand new pioneering click and collect app for lunch rounds and sandwich shops A click and collect app just launched is set to revolutionise the food to go and quick service restaurant industry and significantly boost industry sales. mmmLUNCH is an app that lets customers browse, order and pay before collecting their food at a prearranged time and dedicated collection point.

The app, which can be branded, means “no more customers being turned away by long queues”, according to founder and developer Jason Trask of Trask Tech. The app is designed to make the most of the quieter times of the day. It saves time and money lost on customer orders that are never collected because all orders received through the mmmLUNCH app are paid for when the order is placed.

The mmmLUNCH app also comes with a free website and fully customisable marketing pack.

For a limited time, the app is free with the developers taking only 5% of every order placed through the app. There are no card processing fees and no contracts.

It’s distinct and carefully crafted features and unique risk-free pricing that sets this product apart. The founder, Jason Trask, left a very prominent and important Business Analyst role at a highly successful financial services company in Bristol to develop his own software. mmmLUNCH is one of a number of successful platforms Jason is responsible for.

Jason is supported by the recent appointment of Non-Executive Director, Victoria Hatch.

A seasoned software consultant of over 18 years working with multiple multinationals before setting up her own app development company 10 years ago. Now, they’re no longer working for companies who restrict their tenacious creativity for software development, both Jason and Victoria are relishing the freedom to create a platform

that benefits from every bit of their combined 25 years software experience. They both believe software is capable of healing the age-old problems faced by this industry every day; how to make the most of your day, reduce queuing and serve more customers at lunchtime. mmmLUNCH does just that. It gets you more lunch customers every day without the need for more room or staff. “We believe that software is capable of letting you make more of the quieter times of the day so that you can shorten the queues at lunch. We are passionate in our opinion that you, the small and medium sized quick services restaurants, sandwich shops and cafes should have available to them quality software that allows them to make the most of their day, every day.

Quality software that allows their customers to order sandwiches that they can pick up without queuing.” says Jason.

“What’s more, we believe in our ability to deliver this software for you to benefit from. mmmLUNCH is in the business of quality and innovation and is defined by its commitment to you to make the most of the opportunities for sales that each day presents to you, completely risk free.” Anyone who takes the time to consider mmmLUNCH won’t help but be very impressed by its many exciting features including fully branded app, cashless ordering, loyalty schemes, menu scheduling & allergen support. It’s easy to see why Jason and Victoria are very proud of the full list of features and functionality the mmmLUNCH platform offers.

It’s obvious that there are some things that don’t matter to mmmLUNCH too; upfront costs, unreasonable and confusing charges and complicated set ups to name a few.

It’s still easy to feel daunted by technology for our industry despite the fact all of us are probably using technology all the time already. mmmLUNCH have thought of this too and offer everyone a fully personalised on boarding process. Every customer is personally set up on the platform by either Jason or Victoria. Victoria explains “we realise our software is bold and ambitious - we are aiming to dramatically improve and change what you do with your quieter times of your day so that you can maximise your busiest times. This is not for those that don’t want their establishment to be a success. This is not for those that don’t want to make the most of their earning potential. We want to work with people who want to make the most of their day, every day”.

And they don’t stop there. Not only are they on hand to make sure you’re completely set up on the platform so your customers can order direct from you, mmmLUNCH also lets you choose from an impressive array of marketing merchandise that helps you promote your new ordering app to your customers. For the time being these marketing materials are completely free. To make it even easier, mmmLUNCH don’t charge a subscription or any set up costs. Unless you receive an order through the app, they don’t make any money. mmmLUNCH only makes money (a very small charge on every order placed) if you do.

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

Stand L71 Issue 48 September 2017 | 63

TALKING TECH

Lolly downloadable EPoS software trial extended to three months Following the successful launch of Lolly’s downloadable EPoS software (LollyPoS) earlier this year, the Point of Sale and payment specialist has extended its trial from one to three months.

Designed to make coffee shops, pubs and food to go specialists more efficient and profitable, LollyPoS takes the focus (and cost) away from hardware - enabling merchants to download the software, and access real-time analytics and reporting on either a Windows based laptop, tablet or a traditional hardware till.

software, payments devices and back office reporting accessible to all.

The software is fast and secure to download and access for the lifetime of a hospitality business. Upgrades and new functionality can be accessed in the Cloud, reducing the merchants need to be involved in the tech staff, which is all taken care of by Lolly.

Small businesses can move from surviving to thriving if they have the tools to work smarter (like automatic stock control), and have greater visibility of what to do more of to better serve their customers.

Peter Moore, CEO at Lolly, said: “Our mission is to make great point of sale

“Speed of service and accuracy are key in today’s busy service periods, and the kit

Pantheon’s mincers are the perfect solution for Artisan Burgers A reliable, hard-working mincer is crucial when making the quality and quantity of burgers that today’s customers are demanding.

In fact, according to Mintel, the UK burger market was worth a staggering £3,286 million in 2016. Gourmet burgers are a firm favourite and many consumers expect artisanal ingredients and information both on the cuts of meat and its provenance.

Pantheon’s competitively-priced range of heavy duty mincers are ideal for preparing meat for burgers. They are fabricated in 64 |

Issue 48 September 2017

stainless steel and polished aluminium and come with stainless steel, self-sharpening plates and blades. The mincers are corrosion and rust proof and, importantly, are extremely easy to operate and then to disassemble for thorough cleaning of all parts that have contact with meat.

The precision, steel geared motors are well ventilated to ensure that the mincers can be used continuously in a warm, humid kitchen environment without danger of overheating. Also, a reverse control quickly releases any trapped meat without the need to disassemble the machines. A further advantage is that, because of the steel geared transmission and oil bath, motor noise is minimised.

The smallest, the MM12 has an output of 120kgs an hour while the MM22 can

to make it happen doesn’t have to cost a fortune. The Lolly download model means we can do much more for less, and we’re simply passing on those great savings to our customers.”

Prices start at free for three months and then from £1 a day if a customer wants to keep it. Lolly can also provide a free demonstration and support to get businesses started.

process up to 150kgs an hour and the MM32 260kgs per hour. The machine’s design and speed of operation prevent heat transference to meat so that it always remains cool.

TALKING TECH

Applying technology ‘for the sake of it’ will harm hospitality brands Strategic brand, marketing and digital consultancy CAB Studios say that whilst disruptive technology has huge potential to transform customer experience, hospitality brands need to exercise caution when applying it; avoiding gimmicks and still placing a strong emphasis on the human touch.

CAB Studios, whose hospitality client list includes PizzaExpress, Jamie’s Italian and Côte Brasserie, have explored the evolving relationship brands have with their customers, in a world where the customer is defining strategy, and has greater influence than ever before.

In addition to exploring the challenges of managing big data, the importance of

peer to peer reviews and the intricacies of managing multiple channels and customer touchpoints, they also looked at emerging forms of technology and the impact they could have on customer experience. For example, Psychological profiling powered

by AI, which could help create complex audience portraits for hospitality brands, or haptics; the science of applying touch sensation and control to interaction with a computer or Smartphone/Tablet.

Luke Battye, Strategy Director at CAB Studios said: “It’s no surprise that service industries like hospitality feel a particular pressure to deliver the most engaging tech enabled experiences.”

“Some high-end brands are turning their attention to employee focused technology which enhances the human touch rather than superseding it. For example, a member of waiting staff at an airport restaurant can immediately access information about what flight a diner is on, so they know whether they have time for another drink, or if they should direct them to parts of the menu with a shorter preparation time.”

“With technology now capable of powering many steps on the customer journey, the human interaction part is more important than it was before. Hospitality brands must keep a sharp focus on this.”

Tim Love, Senior Social Manager from PizzaExpress, whom CAB are working with to create a new customer loyalty app agrees. He said: “We are continually reviewing the ways in which we interact with customers and how technology can support, but definitely not replace the human touch. For example, we launched our Facebook bot earlier this year, and have been amazed by how many people have interacted with it, especially when you consider that bots weren’t around 12 months ago.”

“We’re excited about its potential to help us learn more about our customers so we can surprise and delight them. All we’ve done is make life easier for our customers, which is what we always want to do. But we don’t want that to replace interaction with our teams once they’re in the restaurant.”

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For more information speak to our dedicated team on: 01992 574 650 Issue 48 September 2017 | 65

TALKING TECH

Consumers demand for digital ordering to put the ‘quick into ‘quick service restaurants’ An extensive survey of 1,500 consumers to establish their expectations when it comes to ordering in a quick service restaurant has been carried out by Ordamo, the company behind interactive menu experiences for diners.

Counter ordering is without question still a consumer expectation in a quick service restaurant. In fact, 95% of diners do not expect table service in this environment, which is particularly interesting following McDonald’s move to introduce table service at 400 UK restaurants in 2016.

However, there’s also no doubt that diners are expecting a shift towards digitalisation with many eagerly anticipating when quick service operators will adopt the latest technology to take service and their overall experience to the next level.

Indeed, many are banking on both Burger King and KFC to disrupt the status-quo and shape the future of quick service restaurant ordering. Almost half of consumers would

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like to be able to order their food and drink using a digital tablet or app in Burger King (48%) and KFC (47%), which would certainly ensure ‘quick service’.

This comes as no surprise when you consider that more than half of consumers (55%) find it annoying having to wait in a queue when dining out in a quick service restaurant. The introduction of tablet or app-based ordering would eliminate some of the biggest bugbears consumers have – for example, 62% of consumers find it annoying being ignored by staff because this slows down service, which is a frustration for a significant 72% of diners.

Daniel Potter, CEO, Ordamo commented: “Consumers have never had so much choice when choosing to dine out in a quick service restaurant. It comes as no surprise that they are turning to digital platforms to enhance their dining out experience. With a tablet or app, quick service operators are placing the power firmly in the hands of the consumer, speeding up the ordering and payment process and making it far more efficient, while capturing hugely valuable data about customers and staff.

“Our leisure time is becoming ever more precious and, consumers expect fast, efficient service as a must. The survey found that consumers value having their order taken quickly, their food arrive with minimal delay and the bill provided promptly, particularly at lunchtime

(84%, 90% and 89% respectively) with expectations at breakfast service at 80%, 85% and 83% respectively.”

An important factor for quick service operators to consider and accommodate is the rise in food allergies and intolerances.

Three in five consumers (60%) believe the ability to view up-to-date and accurate allergen information is important to their dining experience.”

Potter added: “Armed with digital menus, quick service operators have the ability to fight food envy, which 88% of those surveyed admitted to suffering from. Operators can upload images and videos for each menu item, which 62% of consumers believe would reduce the likelihood of them getting food envy.

Similarly, quick service operators should be thinking about personalising the customer journey, as 27% of consumers would like to be greeted by their name and 15% would like to receive email notifications when their favourite dish is on the menu.

What this tells us, is through the eyes of the consumer, customer experience is just as important as the food on the plate.

What’s more, quick service operators can test the water and easily measure the success of any technological changes implemented as a result of the feedback economy boom, as two in five consumers (40%) would like the ability to leave feedback after their meal.”

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Issue 48 September 2017 | 67

Packaging

Good packaging protects your product

Gre at packaging protects your brand‌ Packaging is an unavoidable necessity in the fast food world, a key part of the marketing plan that for many consumers is the number one selling point. From a consumers point of view, packaging should be fit for purpose, perform well, look great and be environmentally friendly, an aspect that is becoming increasingly prominent 68 |

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Packaging

The increase in popularity of takeaway food, in part due to the marked success of food delivery apps and providers such as Just Eat and Deliveroo, has prompted vendors and manufacturers to quite literally, think outside the box, both in terms of design and innovation. Disposables, more than ever before need to perform well in the current food-to-go climate, due to the increased numbers of online orders and home deliveries, be it via bike, scooter and even robot.

In fact, according to the Global FastCasual Restaurants Market Report (2017), released by industry analysis experts Research and Markets, over the next five years packaging is to be one of the most notable trends for businesses to consider. They found that packaging is ‘often considered to be an extension of a particular brand’s value’, with the interest and curiosity generated among consumers of prominence. They also predicted innovations in ‘biodegradable and compostable packaging’, as well as ‘packaging customised to a particular shape and size of a food product.’

The growing sophistication of food and beverage disposables has no doubt played a part in the popularity of take-out food, as the continued production of innovative packaging solutions benefits both operators and consumers. Sam Walker, Business Development Manager at Biopac UK, explains; “Quite often for food-to-go and quick service restaurants, their packaging can be one of the first impressions for the customer and you may not get a second chance to make a first impression.”

In a social media focused world the importance of visuals have never been of a higher priority

He continues; “The importance of the right packaging can also have an adverse effect on the food itself, food could sweat, lose heat or just become undesirable during transportation.

This can be detrimental to customer satisfaction and retention.”

Not only is progressive innovation driving performance, but also marketing and promotional opportunities. In a 2016 survey from Dotcom Distribution, they found that there was a distinct focus on the ‘unboxing experience’. The logistics firm also found that 52% of consumers were likely to make repeat purchases from an online merchant that delivers ‘premium packaging’, and that 4 out of 10 consumers would share an image of an online delivery via social media if it came in a unique package.

With some of the world’s most famous brands existing within the food

service sector it is no wonder that their packaging choices have become synonymous. From the iconic red and yellow McDonalds fries packet, to the universally used soft drink cup; the former a direct reflection of the brand’s image, the latter a fully customisable, quality piece of design history.

In a social media focused world the importance of visuals have never been of a higher priority, as Mike Clarke of It’s a Wrap UK, explains; “Branding is paramount and displaying your brand on packaging is a massive advertising board. Even when displaying food we encourage customers to get their branding noticed.”

“Over 300 million photos of food are on Instagram and this foodie/ selfie phenomenon is still growing, a burger sitting on a plate is simply a burger, a burger with your branding

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being advertised is something very different,” he concludes.

High quality visuals go hand in hand with the industry’s increased focus on premiumisation, a trend that has impacted everything from packaging to the food itself.

Global chain McDonalds have successfully premiumised their food offering for example, creating a more expensive product, wrapped in greaseproof paper ‘pockets’, a change to the usual McDonalds cardboard packaging. Greaseproof paper specialists, It’s a Wrap, establish that this material is a great way for operators to emulate a gourmet style that is also fully customisable. Mike explains; “It is the perfect solution to branded packaging; not only is it a useful product, but it is fully customisable.”

“Our entry level and low cost of 1000 sheets makes it available for every business, not just for wrapping food but using it to display food as well.”

Sustainability However, the end result of visually exciting, premium packaging is the unavoidable waste it creates, so what are manufacturers doing to curb this issue?

Alongside food waste, sustainability is a key element to consider going forward, with Euromonitor noting trends related to increased awareness of packaging’s environmental impact (A complete juxtaposition to the premium packaging trend also emerging).

Also according to Mintel, one of the top six key trends to influence

consumers last year was eco-friendly packaging, which is directly linked to the broader social issue of food waste.

As the leading UK developer and supplier of eco-friendly packaging and catering disposables, Biopac has committed itself to combating sustainability issues. Last year, they introduced compostable cups featuring the familiar “I’m a Green Cup” logo, in both single and double wall options. The move came in a bid to derail the issue facing the use of disposable coffee cups and their perception with consumers.

At the time they observed that it came as a shock to many members of the public that standard take-away coffee cups can’t be recycled. Scale wise they found that more than 2.5 billion disposable coffee cups are thrown away in the UK each year with less than 1% being recycled.

Sam Walker of Biopac explains; “Consumers react strongly towards companies that use local or ethical supply chains for their food produce.

Environmentally friendly packaging is an extension of this ethos.”

“They often have a perception that it costs companies more to be environmentally friendly. By investing in compostable packaging, you demonstrate your commitment to sustainability and show the customer your willingness to go that extra mile.”

Also producing quality packaging and disposables for the environmentally aware retailer and consumer are Vegware, the only UK packaging brand with compostability certification for its entire range. Rob Blunderfield, Marketing Manager at Parsley in Time, manufacturer of Vegware products, told QuickBite; “The most ethical solution

Consumers react strongly towards companies that use local or ethical supply chains for their food produce

available on the market is packaging that is completely compostable, the range has become very popular as people look for a truly sustainable solution, that doesn’t compromise on functionality or affordability.”

However, the onus does not lie solely on the manufacturer, as outlets also need to take some responsibility in where they source their packaging from and research into how sustainable their choice is. Martin Kersh, Director of The Food Packaging Association (FPA), believes that operators need to take responsibility with regards to their packaging choices. The FPA is dedicated to promoting the responsible usage of food service packaging whilst also bringing together manufacturers and distributors of packaging in order to raise standards throughout the sector.

Martin told QuickBite; “When operators are looking for packaging, in terms of end of life they need to think about their local authority and their local facilities. There is no point in buying a particular type of packaging

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Packaging

if your local waste authorities or their local waste collector does not have the facilities to deal with it.”

“They also need to consider, if they are buying into an environmental solution and 90% of customers are taking their packaging outside of the business and disposing of it, will the promise that has been made by the supplier – that the packaging will bio-degrade or compost – happen to the packaging?”

“Another aspect I would really urge operators to think about, is to say to their supplier, do you have all of the documentation to prove that it is food safe? If they don’t they are breaching the law. We have a great concern that many food service retailers are buying packaging that is actually illegal, that does not meet safety regulation or more specifically does not meet food contact material regulations.”

Of course, many operators and manufacturers are taking responsibility for the life cycle of their packaging and many steps have

been taken to improve waste and recycling issues in the foodservice industry. For example the Square Mile Challenge in London, where special bins were placed on numerous streets throughout London, encouraging consumers to correctly dispose of their takeaway cups. The challenge managed to collect 509,091 coffee cups, all of which will be recycled into something new.

Martin is keen to point out the hive of activity taking place around the proper disposal of paper cups, and believes that the entire chain from the producers of the cups and those who are ultimately recycling them, need to work together encouraging consumers to correctly recycle their waste.

He adds; “We aren’t going to (successfully) recycle anything unless everything is collected together, we have got to get the message out that things will not be recycled if they put other items inside (the recycling box), such as the food. There is no process

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Packaging

in the world that can deal with that, which is adding huge cost to the potential for recycling. This needs to be explained to the customer.”

This month high street sandwich chain Pret announced, the roll-out of its 25 pence discount for customers who bring in their own cup with the ultimate aim to reduce the amount of paper cups used by the sandwich and coffee chain across the UK. Previously only available in their London stores, such was the success of the trial, Pret has introduced it into all of their UK outlets.

Caroline Cromar, Pret’s brand director said: “We have been really encouraged by the response to the trial, and as a result, are delighted to now be rolling the discount out to all Pret shops around the UK.” “We’re really pleased to see the uptake the incentive has had in our London shops so far. It’s one small step we can take to encouraging a reduction in paper cup usage across the UK.” 72 |

Issue 48 September 2017

Simply Cups is the only dedicated cup recycling service currently in operation in the UK, formed through a partnership between Closed Loop Environmental Solutions and Simply Waste Solutions. Co-Founder Peter Goodwin told QuickBite: “We recognised a long time ago that current systems in place do not work and are too dependent on the export market place. Therefore, what we want to do is to set about challenging current systems and generating new systems that are sustainable in the long-term, both commercially and with significant environmental benefit.”

what we want to do is to set about challenging current systems and generating new systems

change it. Everyone has got to work together to solve this.”

Contributors •

•

• • • •

“Fundamentally we are saying nothing different today than we did when we first launched the scheme in 2014.

Over the last 12 months suddenly everyone is contacting us and asking us how to create solutions.”

He continues; “From our perspective consumers have been invaluable for change. The consumer has found out that what they have been told is not happening and, have made outlets

•

Sam Walker, Business Development Manager, Biopac (UK) Ltd Mary Davies, Business Development Manager, Charlotte Packaging Limited Becci Eplett, UK Marketing Manager, Huhtamaki UK Ltd Mike Clarke , Sales Director, It’s a Wrap Rob Blunderfield, marketing manager, Parsley in Time Mark Woodward, Founder, The Printed Cup Company Martin Kersh, Food Packaging Association

What considerations should QSRs make when choosing their packaging? And what is the first step in the process?

Sam Walker, Business Development Manager, Biopac, believes the right

Packaging

packaging is a crucial consideration for QSRs. He explains; “Identifying the key aspects or what you want your packaging to achieve is crucial.

Do you need the packaging to be leak proof? Is presentation the most important feature? Does the packaging have to keep your products crispy? How practical is the packaging with regards to storage and shelf life of the product? Consideration of all these things can be an integral first step in choosing the right packaging for your restaurant.”

think about the nature of the event and how you will be catering for customers

product,” continues Becci. “If catering at events, choose disposables which can be used for the food provision there too, don’t just consider what you’re serving, but think about the nature of the event and how you will be catering for customers who are eating direct from the pack, almost certainly on the move.

Mike Clarke, Business Development Manager, It’s a Wrap adds; “There are numerous wholesalers in the UK all selling a range of off the shelf packaging and few manufacturers like ourselves who specialise in certain products. Look on line and do some research. Prices, service and turnaround time vary considerably throughout the UK.”

“Think about the appearance of the disposables and choose the products which best portray the style and image for the business to further enhance the consumer experience,” adds Becci Eplett, UK Marketing Manager of Huhtamaki UK. “Select disposables that come in a choice of different sizes and colours.

This is for ease of service as well as aesthetics! Use containers that are coloured according to their size for easy selection of the right sized

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Mark Woodward, Founder, The Printed Cup Company notes how great value is added to a product via its packaging. He explains; “Fish and chips wrapped in grease proof can go soggy, but using a cardboard box leaves the product how the chef intended it; crispy. The correct packaging protects the food, and adds shelf life. Creating a package that looks appetizing will increase sales and returning customers.”

Of course environmental concerns are a large factor in choosing packaging with consumers now opting for more sustainable options and expecting operators to do the same. Mary Davies, Business Development Manager, Charlotte Packaging explains; “QSRs should consider how their packaging will meet environmental standards, with a focus on if the packaging is biodegradable and or easy to recycle.”

Becci Eplett agrees; “With today’s consumers being more environmentally conscious thanks to an improved domestic awareness of recycling and composting, Huhtamaki research shows that well over half of consumers (68%) want to know about the green/environmental credentials of packaging and of these, 82% want to know if the packaging is recyclable.”

Why is having the right packaging important for food-to-go and quick service restaurants?

“It must enhance the consumer experience by ensuring that its content is delivered looking and smelling temptingly delicious, at the right temperature and in perfect ‘freshly served’ condition. It should also be easy to open, to eat from and to dispose of responsibly.”

With the popularity of takeaway food now booming, it is important for operators to ensure their packaging allows their products to be delivered intact to their customers, as Bekki Eplett, Huhtamaki expands.

“Packaging has significant importance in the delivery of food-to-go.”

“Providing functional, easy to open packaging to consumers will enhance the overall food and drink experience being provided.”

over half of consumers (68%) want to know about the green/ environmental credentials of packaging

Rob Blunderfield, Marketing Manager at Parsley in Time, manufacturer of 100% compostable packaging solution Vegware, explains; “Disposable packaging enables operators to offer the convenience of take-out, grab and go foods. There is also the advantage of reduced warewashing and the resulting cost and energy implications.

If the packaging is insulated it prevents food and drink spoilage.”

“Packaging is a vital part of the branding experience for QSRs,” adds Mary Davies, Charlotte Packaging. “It is also important that the packaging fits the image of the business and the customers that it is trying to target. Particularly for food-to-go restaurants, the packaging must be transportable and simple to use and dispose of by the customer.”

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Packaging However producing personalised packaging can sometimes be a costly exercise, especially when ordering small volumes, explains Mike. He continues; “A number of our customers purchase plain off the shelf packaging and brand it with labels, board bands or line their packaging with our greaseproof papers which are extremely cost effective and the entry level is only 1000 sheets.”

Branding is one of the most crucial things to get right in order to utilise your packaging to its fullest, and is advantageous to QSRs and food to go outlets alike.

So with branding paramount, how can businesses successfully promote their brand through the packaging they use?

Food that is customisable is very popular with consumers, so too is packaging. Outlets are now able to create fully bespoke packaging quite easily, as Sam Walker explains; “Using this to full advantage means QSR’s can have a consistent flow of branding from their coffee cups and tumblers, takeaway boxes and bags, even the greaseproof paper.”

“Innovative or different packaging can also set your brand apart from the crowd. Social media -Instagram in particular - provides an active audience to showcase not only your food, but the packaging itself, strengthening your brand and widening your reach.”

“Building a strong brand can be a long and arduous process, and is something that the huge corporate giants have spent millions of pounds on maintaining. In a market as competitive as the QSR sector, having the best packaging can provide a boost to grow and maintain your customer base.”

three quarters of consumers (75%) buy food to go which is served in branded packaging

Mike however enforced the necessity of appropriate and strong branding adding; “Brands engage, enlighten and educate consumers about what to expect when purchasing products and services.”

“The brand helps to make a connection with consumers and win their loyalty. There is often little to differentiate between similar types of products and therefore branding is one of a few remaining forms of product differentiation.”

“Complementary and fully branded lines provide consistency, professionalism and name recognition,” adds Mary. “They help customers to ‘buy into’ the full experience. For QSRs, branding can be placed on packaging like greaseproof, paper takeaway bags and stickers.”

“Good packaging protects your product, great packaging protects

your brand,” elaborates Mark.

“Brand awareness is important but we promote our customers to use packaging to promote additional sales, such as a paper cup could feature an offer for free bagels or that all coffee is £1.50 after 3pm to create business at low points of the day.”

“This is vital because more sales should be the driver to any packaging option,” he concludes.

However the most important thing to consider when branding your packaging is that is remains practical as Rob points out; “Packaging, first and foremost, needs to be functional.

Branding is an added bonus.”

What packaging products are available and how do you choose what’s right for your business?

Sam explains; “Choosing what’s right for the business has historically come down to cost, but with the rise of and demand for compostable and recyclable packaging many companies are considering the values that they want the company to portray.”

“The packaging is part of the brand so it needs to sit comfortably within this frame not just from a design point of view, but also in the message behind the company. A coffee shop that

“Choosing packaging which can be custom-printed is a great benefit if a business wants to communicate particular messages to customers,” adds Becci. “According to Huhtamaki research, three quarters of consumers (75%) buy food to go which is served in branded packaging.”

“Also, given that an incredible 41% of food-to-go consumers use social media to upload photos or to interact with a food outlet; (89% of them use Facebook), branded packaging is a fantastic opportunity to build engagement with consumers, drive sales and generate publicity.”

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focuses on fair trade and ethically sourced produce can completely undo their work by using non-compostable or recyclable packaging.”

Becci adds; “With 80% of the UK population buying a takeaway hot drink, a range of disposable paper cups which support and promote the style and presentation of the outlet are essential. When serving takeaway hot drinks, consideration should be given to the quality of the disposable and its insulation properties.”

“The Huhtamaki double wall paper hot cups range features an embossed cup ‘Enjoy’ and a smooth wall variety ‘Sorello’. The new embossed Impresso Black cup offers a sleek and contemporary design and the double wall range of cups provides enhanced insulation to not only help keep the drink inside hot, but to make the cup feel more comfortable to hold, perfect for drinking on-the-go.”

How can businesses ensure the packaging and disposables they are using are environmentallyfriendly?

“Each business needs to make choices based on their values, market being served, and availability of recycling / disposal,” begins Mark.

“Materials like PET (Polyethylene Terephthalate) are easy for the consumer to recycle, whereas PLA (Polylactic Acid) has very few routes to recycling. We work with Simply Cups to recycle paper cup currently and work with Green Earth Appeal to offset carbon the foot print.”

Mary adds; “Businesses can ensure that the packaging and disposables they’re using are environmentally friendly by looking at the composition of material (recyclable or biodegradable) and where it is sourced.”

“It is also important to check how it can be recycled and how easy this will be for both customers and businesses. Similarly, businesses should be clear on how their packaging meets environmental regulations.”

Sam believes that working more closely with packaging suppliers, instead of taking an ‘ad-hoc’ approach to ordering is key. He elaborates; “Use the experience and expertise of packaging companies to assist with making the right decision for the products you wish to use.”

With the environment in mind, and operators increasingly choosing packaging based on its environmental impact, all Huhtamaki UK paper cups and food containers are made with 100% PEFC certified paperboard, from sustainably managed forests and can be recycled where facilities exist. Becci explains; “Huhtamaki’s Polarity tumblers are made right here in the UK, from recycled PET (RPET), a material derived from PET bottles, for example, carbonated drinks and water bottles.”

“They offer strength, flexibility and excellent clarity, whilst being environmentally friendly too. So you can rest assured that you are buying

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Issue 48 September 2017

It is a positive branding decision and a selling point for businesses

with confidence from the industry’s leading supplier of disposable paper products to the UK high street.”

The most ethical solution available on the market is packaging that is completely compostable, such as Parsley in Time’s Vegware range. Rob elaborates; “The range has become very popular as customers look for a truly sustainable solution that doesn’t compromise on functionality or affordability.”

“Vegware is the only UK packaging brand with compostability certification for its entire range.

The products are certified food safe and are certified compostable, breaking down in under 12 weeks.

All the products in the range are made of sustainably sourced plants, renewable natural materials, from a responsible forestry source or from recycled card, paper and bagasse (recycled sugar cane fibre).”

How will this consideration positively impact business?

“Considering the environmental implications of packaging demonstrates that a business is committed to sustainable working and the impact on the environment,” begins Mary. “It also shows an awareness of meeting wider customer expectations, and an awareness of wider environmental trends and responsibility. It is a positive branding decision and a selling point for businesses.”

Mark adds; “Social responsibility creates love with the customer,

Packaging

and customers that love you will return which will make more money.

Sometimes just chasing profit does not create that love, and in the end does not make money.”

“Great emphasis has been put on biodegradable and compostable products and PE coated packaging has received a lot of bad press recently especially with cups, as much of this packaging ends up in land fill,” explains Mark.

“Ask the supplier about the makeup of the packaging, and ask for biodegradable; there are some suppliers who specialise in these

Reducing food waste is the ultimate aim of improving the materials used in the packaging industry

products. As a business “It’s a Wrap” are a carbon neutral company and supply only biodegradable greaseproof papers; ask your supplier for specification sheets on the product.”

He concludes; “The consumer is becoming more discerning with not only their food choices but the packaging that is associated with the food, and biodegradable packaging will become the consumer’s preference. Using biodegradable packaging can only have a positive reflection on the business.”

“According to the 68% of our consumers who want to see ‘green’ credentials on packaging, 82% want to know if it’s recyclable, “explains Becci. “A business that can show its commitment to the environment will appeal to those who seek out recyclable, sustainable or compostable products so a business should always communicate its green credentials.”

She continues; “Customers are more environmentally astute than ever thanks to an improved awareness of recycling and composting and this trend looks set to continue. It is therefore crucial that a business is seen to have strong environmental and sustainability credentials and that these extend to packaging. Packaging

which is manufactured responsibly, that is innovative and functionally efficient and that can be disposed of with minimal environmental impact has a very bright future.”

Reducing food waste is the ultimate aim of improving the materials used in the packaging industry, it is accepted by both government and critics alike that the packaging sector is vital in minimising the effects of this issue.

Martin explains; “With regards to takeaway packaging, what is very important is, if I buy something from the takeaway and take it to my home or my office, then the contents of it should be absolutely perfect.”

“If it is meant to be hot, then it should be at an acceptable temperature within a reasonable amount of time.

Really, it is maintaining the fact that it is tempting and appetising so the customer is encouraged to eat it all.”

Peter elaborates; “The rationale previously has been to not get too concerned with the packaging. It was thought that the prime purpose of packaging is to protect the food so it doesn’t really matter about the packaging. I don’t really know why these two are mutually exclusive; why can’t we reduce food waste and be responsible with the packaging?

We can do both, so why aren’t we doing both?” QB

What future concepts are expected for packaging in the food-to-go/quick service restaurant industry?

“We believe that there will be an increase in demand for biodegradable products and new types of packaging,” begins Mary.

“Similarly, the rise in the ‘cafe culture’ will continue to increase the demand for packaging that can be used on-the-go.”

“Additionally, there will continue to be a demand for branded products across paper and film mediums, alongside an expectation for faster delivery by businesses.”

“Waste management is becoming a global issue not just commercially but also domestically,” adds Sam. “This is now filtering down to the consumer, who expects companies to minimise their waste and impact on the environment. Smarter packaging, which can also be domestically composted is likely to become the norm and so many QSR’s have already made this positive move.”

According to Peter Goodwin, of Simply Cups, disruption is set to rock the future of packaging. Manufacturers are very aware

of the environmental impact of their packaging and are reacting in accordance to consumer demand for sustainability. As Peter elaborates; “What we are really discussing here are some major flaws in our current systems; the paper cups issue is the opening of Pandora’s Box and coupled with this is the fact that costs are going up because low quality recyclables cannot be exported.”

“Therefore packaging will be under the microscope for the foreseeable future until we have systems that can adequately collect and gain value.”

He continues; “The industry needs to be responsible for driving the solutions. There is the danger of a knee jerk reaction driven by the media, for example sudden bans on materials. Ultimately we must understand all materials and come up with a solution. Banning things or putting taxes on things may seem like a quick fix and the right thing to do at the time, but it might not be any better than what we have currently got.”

Issue 48 September 2017 | 77

LEGAL

Employment Tribunal Fees Removed – Does This Mean An Increase In Claims By Employees?

There was shock news recently in the world of employment law… the Supreme Court ruled that it was unlawful to require an individual to pay a fee before being able to bring an Employment Tribunal claim against their employer.

The present •

Ensuring that they have the correct and up to date contractual documentation in place with their employees and workers. Often this can avoid disputes arising in the first place as it provides good evidence of what was agreed between the parties;

•

Taking employee grievances seriously to try and head off disputes at an early stage. Good employee relations means that disputes are usually dealt with quickly and efficiently and well before Employment Tribunal proceedings are even contemplated;

•

Remembering to follow applicable employment law procedures, for example, undertaking a proper consultation process with employees in, say, a redundancy situation, in particular where an employee has over two years service as they will certainly benefit from unfair dismissal protection; and

•

Using without prejudice discussions, protected conversations and the ACAS conciliation service to settle disputes without the need for litigation.

The Tribunals have stopped requiring fees from claimants wishing to bring Employment Tribunal proceedings so it is, once again, free to bring an employment related claim.

The past Employment Tribunal fees were introduced in 2013. Up until this point, it was free for a disgruntled employee to submit a claim against their employer.

The fees payable varied depending on the type of claim (for example, if it involved a dispute over wages it cost £160 to lodge the claim and £230 for the hearing, whereas for an unfair dismissal or discrimination claim it cost £250 to submit the claim and a further £950 for the hearing). What was clear is that the introduction of fees led to a significant reduction (around a 70% decrease) in the number of claims brought.

The trade union, Unison, pursued legal action against the government arguing that the fees were unlawful as they prevented access to justice. Unison’s legal challenges were rejected in the High Court and the Court of Appeal but, undeterred, they pursued the action to the top and on 26 July 2017, judgment was handed down by the Supreme Court agreeing with Unison that the fees were unlawful. It also found that the fees were indirectly discriminatory because women were more likely to be the ones bringing discrimination claims.

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There has also been a commitment that all fees paid will be refunded, which is estimated to cost the government over £30m. How this will be administered in practice remains to be seen and there is still resentment amongst many that this will not help those who were deterred from pursuing legal actions during the period when the fees were being imposed. Some have even suggested that the usual time limits for bringing claims should be extended to address this – could we therefore see lots of historic claims being brought?

The future Will a new fee regime be brought in, perhaps with much lower fees or shifting the payment burden to the employer defending the claim? We will have to wait and see. However, for now, employers should perhaps brace themselves for an increase in the volume of claims being brought by employees as numbers may return to pre-2013 levels.

Given the inevitable period of uncertainty, employers would be wise to consider their employment practices carefully, including:

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

ACCOUNTANCY

HMRC announces changes to roll out of Making Tax Digital scheme But don’t delay – go digital today!

The scheme, which was to go live from April 2018, has been delayed amongst concerns about timescales from businesses, accountants and software companies.

Here’s what’s changed: Only businesses with a turnover above the VAT threshold will need to keep digital records and this will only be for VAT purposes. Rather than 2018, this will now be 2019.

Other businesses will not need to keep digital records or send HMRC quarterly updates until at least 2020 rather than 2018 as originally proposed.

Small businesses will be able to file digitally voluntarily.

At McPhersons, we understand the benefits of going digital and will continue to move our clients onto the cloud and commence digital accounting. There are real benefits to doing this as early as possible – not just because we know we’ll eventually have to,

but because it is much more efficient than other methods. Features of going digital include:

shared throughout the year as part of dayto-day record-keeping rather than in one end-of-year panic

•

Utilising ‘bank feeds’ which can automate much of the bookkeeping work – automatically posting entries to avoid you keying them in.

Expense tracking – taking photos of your expenses and sending these direct to your accounts software which then posts it.

Automated invoicing.

Digital payslips for payroll.

Always having up to date information to enable business and tax planning.

Budget management - companies can manage how they will pay tax through their online account

The above will lead to the following benefits for your business:

Convenience and connectivity businesses can connect tax management into other finance management systems for speed and convenience. Some companies will choose mobile apps to keep an ongoing financial record as and when change happens and can connect other providers, such as accountants into these to give them a realtime view of the situation.

•

• • •

Visibility and control of information - With digital tax management, companies can stay on top of their tax situation throughout the year and have more control over their tax affairs Time savings - create a one-stop shop for managing tax affairs, eliminating the need to interrogate multiple files and systems to pull tax information together. Information is

Increased accuracy - by connecting systems that hold tax-relevant information, and obtaining data from source records, tax calculations can be more accurate. It’s a similar concept to smart meters from energy providers – by collecting data at source they eliminate the need to separately record the information

Contact us on 01424 730000 or info@ mcphersons.co.uk and we will get you fully prepared for the important changes ahead.

Issue 48 September 2017 | 79

PROPERTY

PROPERTY

Our property pages highlight businesses for sale, nationwide!

OUTSTANDING ITALIAN RESTAURANT - MAJOR DERBYSHIRE CENTRE Calabria is an exceptional opportunity to acquire one of the Counties leading Italian Restaurants. Exceptionally well appointed and in a high quality prominent location and well known within Chesterfield. The business has superb kitchen facilities, extensive ancillary area and a main restaurant seating 40/45 covers. It has a well planned high quality interior embracing architectural features within the property and there are luxurious appointments within the building. There is an unused first floor which is ideal for expansion into

a wine bar and additional dining area.

The business has a number of active social media platforms and an extensive subscriber list from its website www. calabriacucina.co.uk.

The business is effectively staff run due to the owners ill health so there is huge scope for an owner operator who is hands on to maximise profitability. The current turnover is approximately £350,000 per annum. The business only opens 5 days so there is significant potential for 7 days trading.

Calabria is a superb well established and very well known Restaurant with strong brand identity capable of franchising or expansion. Leasehold priced to sell at offers around £50,000 plus stock at valuation. Secure lease from sensible private landlord. Early sale required due to health issues.

Available through Clifford Lax with AWG Business Transfer. Tel: 0113 2390330 or 01924 368200. www.clifford-lax.co.uk or www.awgbusinesstransfer.co.uk.

VILLAGE PUBLIC HOUSE IN TOURIST LOCATION The Kings Arms is a family run business located in Silsden between Keighley and Skipton and has an excellent reputation for a warm and welcoming atmosphere as well as a selection of quality cask and keg beers and lagers. After over 11 years in the same ownership the current occupants wish to spend some personal time and pursue other interests.

The business is centrally located and has excellent motorway and rail connections.

Well presented and comprising a main bar area, snug, lounge, games room and fully fitted kitchen together with a function room to accommodate 50 persons. There is an outside seating area to the front, enclosed garden area plus a beer garden at the rear together with a large customer car park. On the first 80 |

Issue 48 September 2017

floor there is also a 2 bedroom flat ideal for an owner occupier.

The Pub has won various awards for its beer from CAMRA including Local Pub of the Season on 3 occasions and Best Pub of the Year twice. The business does not currently serve food, however food was available up to 2016 and can be easily reintroduced. Weekly sales

are in the region of £7,000 per week and good profits are shown after rent.

Early viewing is most strongly advised.

Leasehold Price £65,000 plus stock at valuation. Just reduced in price.

Available through Clifford Lax with AWG Business Transfer. Tel: 0113 2390330 or 01924 368200. www.clifford-lax.co.uk or www.awgbusinesstransfer.co.uk.

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

SOLD

AWARD WINNING RESTAURANT East Devon coastal town Type: Set within character premises, purposely equipped and presented to a high standard Price: Sold off an asking price of £79,950.

Details: www.stonesmith.co.uk

UNDER 120k

30k

UNDER 50k

COFFEE SHOP/TEA ROOM

LICENSED ITALIAN RESTAURANT

CRÊPERIE & COFFEE SHOP

Romsey, Hampshire

Nr. Waterlooville, Hampshire

Southsea, Hampshire

Type: Character Listed Bldg has traditional single frontage & is pleasantly decorated

Type: Estab approx. 18 yrs, having a long eyecatching frontage.

Type: Character property, tastefully decorated.

Full-On & Off Licences.

Price: £30,000 + S.A.V.

Price: £115,000 + S.A.V.

Price: £45,000 + S.A.V.

Details: www.andrewgreenwood.com

Details: www.andrewgreenwood.com

Details: www.andrewgreenwood.com Issue 48 September 2017 | 81

DATES FOR YOUR DIARY Lunch Show

Takeaway Innovation Expo

21-22 September 2017

Excel, London

Excel, London

26-27 September 2017

Lunch Show is the UK’s multi-award-winning trade show for the food-to-go industry which attracts over 6000 trade buyers to source the very latest innovative products, keep up with industry developments and network.

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

Bringing the industry together under one roof, if you are a café, sandwich bar, contract caterer, wholesaler, multiple buyer or deli then The Lunch! Show is the most important date of your year. There really is no substitute for doing business face to face.

IGD Food-To-Go Conference etc.venues St Paul’s 7th November 2017

With growth in the food-to-go market set to top 35% over the next five years, the IGD Food-To-Go conference aims to tell you how to take advantage of opportunities in this sector.

Featuring trusted analysts and a range of suppliers, food-to-go specialists and retailers - big and small – this conference will set out the current landscape, reaffirming the growing importance of the sector and how it is everadapting alongside the shoppers it serves.

NEXT ISSUE 82 |

Issue 48 September 2017

Fish and Chips

Small Plates and Sides

Online Ordering

There are around 10,500 fish and chips shops in the UK, ninety years ago there were just 3,500 and with the British eating 382 million portions of fish and chips a year, the potential for growth in this industry is huge. In this exciting feature, we’re exploring the world of fish and chips. We delve into the latest trends, the best equipment and even seek some inspiration from the businesses doing it best.

Providing customers with a tempting choice of small plates and side orders is vital for businesses looking to achieve add-on sales. We discover what products you should include on your menu and how you can tempt customers to spend a little extra cash.

The online ordering market is growing year-on-year, with more and more foodservice businesses looking to take advantage of advances in technology. We aim to find out what benefits online ordering can bring to your business and uncover the latest developments in this sector.

EUROPE’S ONLY EVENT TO START OR GROW YOUR FOOD-TO-GO AND COFFEE SHOP BUSINESS

26 & 27 SEPTEMBER

IN PARTNERSHIP WITH RUNNING ALONGSIDE:

COFFEE SHOP

INNOVATION

SPONSORED BY:

BUSINESS EXHIBITION & CONFERENCE

250 SEMINARS 450 SUPPLIERS 1-2-1 EXPERT ADVICE PANEL DEBATES 250 SEMINARS

INCLUDING:

MARK McCULLOGH

JOSH BROWN

ABEL CAMPOS

NEIL MANHAS

Former Marketing Director Pret A Manger

Head of Commercial Development Harris & Hoole

Head of Franchising McDonalds UK

MD Pizza Hut UK

REGISTER FOR FREE TICKETS

RESTAURANTBUSINESSSHOW.CO.UK / COFFEESHOPEXPO.CO.UK Issue 48 September 2017 | 83

The WMF 5000 S

We always knew it was amazing...

The brilliant WMF 5000 S has just been awarded the top award in the coffee machines category by the renowned specialist European kitchen equipment magazine KĂœCHE. See the machine in action for yourself:

www.wmf-5000s.com

For further information: Please phone 01895 816100 or email sales@wmf.uk.com www.wmf-coffeemachines.uk.com