QuickBite Magazine April 2015

South Africa comes to Soho The tale of Bunnychow and their rising popularity

Cakes & Traybakes

Safety first

Design inspirations

Equipment FOCUS

Baking is back and bigger than ever

How to avoid fire hazards in the workplace

Chatwins gets a fresh new look

Technology is big for business, here we look at EPoS systems

April 2015

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A message from the editor Hello and welcome back to another issue of QuickBite magazine.

With the time flying so fast between the issues and with our sister publication Food Franchise Magazine also going out, it seems as though I write these messages everyday at the moment.

Being busy is a good thing however and here at the magazine we have spent many days on the road since we last spoke.

We visited the Scot Hot show in Glasgow and both Casual Dining and the Allegra UK Coffee Summit in London. From these events we shook plenty of hands and collected a range of ideas for the remaining pages.

Inside this issue we not only bring you all of the latest industry news and trends but take a look at several growing areas of the food-to-go and quick service industries.

Our cakes and traybakes feature looks at the boom created by the Great British Bake Off and the way in which cafes and coffee shops are embracing these kinds of products.

We look at the history of sushi in our Focus On section and find out about the rise in sales for the Japanese dish whilst the How To section tells us about avoiding fire hazards in the work place.

This month we also have two business profiles with The Burger Manufacturing Company celebrating 40 years of trade and Bunnychow celebrating new beginnings.

Our other features this month include, cold drinks, mobile and outdoor catering and an equipment focus on tills and epos systems.

As if this weren’t enough we also have all of the regular pages, including property, accountancy and Trevor Langley’s Food Review.

We’re off to IFE this week and will be reflecting on this as well as previewing the London Coffee Festival and Caffe Culture in the next issue.

FR

EE !

Until then, happy reading.

Editor

Scott Rumsey scottr@mvhmedia.co.uk Office: +44 (0) 333 003 0499

Commercial Manager

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

Advertising sales

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

Finance

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

Design

Simon Warbrook design@mvhmedia.co.uk

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The opinions expressed are not necessarily those of the editor or the publisher.

Issue 19 April 2015

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Contents 06

Menu Cold Drinks 36

hat are the trends for 2015 W and is the war on sugar still going strong

Design inspirations 30 Design

This issue we talk to Edward

Chatwin of baking chain Chatwins about their latest rebrand and the new shop-fitting on the outskirts of Chester

14 06

Industry news

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

Features 14

Mobile Catering

xpanding your business is vital E and mobile and outdoor catering might just be the way to do it

Bunnychow 18 From mobile unit to central

London store, here’s the tale of Bunnychow and their South African inspired snacks

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Cakes and Traybakes

hanks to the Great British Bake T Off our love of cakes has returned and here’s a few thoughts on the industry Issue 19 April 2015

26

28

39

How to

I n this issue we look at preventing a fire in the workplace and how preparation is key

Business Profile

MC the Burger Manufacturing B Company share a rich history with Sparks, here’s their story

Focus on...

Sushi 34

Equipment

look at the history of Japan’s A signature dish

EpoS equipment

I n 2015 making sure you have the right technology is vital, we speak to some industry experts about the latest EpoS equipment

Property roperty 46 P Take

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

What’s new ew products 48 N

Find out what new products are

now available for the foodservice sector

Diary dates ates for your diary 50 D

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

Contents 28

18

36

39

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30

48 Issue 19 April 2015

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Industry news Starbucks Chief Executive say’s coffee industry in good health The coffee industry in the UK is flourishing according to one man who should know a thing or two about it, Starbucks Chief Executive, Mark Fox. Speaking at the Allegra UK Coffee Summit in London, Fox addressed the crowd in his ‘meet me at Starbucks’ speech during the morning session.

Before inviting other industry leaders and journalists to share their insight as to the state of the industry, he shared his thoughts saying: “Coffee is big business here in the UK and it’s a testament to the passion that our industry evokes that you are all here today.

“As you all know we are looking at transforming the high street and speaking about the effects that coffee shops, cafes and tea rooms have on our city centres.

“Having popped in for a coffee at one of our London branches this morning, I got to see first-hand the reason that the customers keep coming back and why more outlets are opening than ever.

“There is a genuine demand for good coffee and good coffee shops and the public will continue to spend if they feel that they are getting a good product, at the right price, from somebody who cares about them as customers.”

The Allegra event offers the chance for

thought leaders and influencers from all over the coffee sector, whether part of a large chain or as an independent business owner to meet up an assess the market.

At the event, it was revealed that branded chains such as Starbucks, Costa, Caffe Nero and Esquires, amongst others, make up a large part of the industry with around 5700 units out of the total 18800 UK coffee stores.

These brands have insisted that consumer buying power is still strong with an 11% increase in sales last year, equating to around £2.9bn.

The idea that the coffee industry is in such

good health will be welcome news for those smaller businesses looking to branch out as the market is often considered to be saturated or monopolised.

Mr Fox who has been in the role as the head of Starbucks since early 2014 has overseen a period of growth for the company and is taking them ever closer to that magical 1000 store mark, here in the UK. He has been an active and high ranking figure in the hospitality of the years with appointment at the Compass group and as the CEO for Yum! Brands whose clients include KFC and Pizza Hut.

FRIMA expands North with new appointment FRIMA UK has appointed Richard Clark as Regional Sales Manager for the Central North and Northwest areas of England as the equipment company look to expand their nationwide coverage.

Richard, who is 35 years old, is a highly experienced chef who switched to sales and marketing within the last eighteen months, working with Continental Chef Supplies as business development manager. Before that he had been executive head chef in several hotels and restaurants, most recently at the De Vere Mottram Hall Hotel. He had also run his own catering events business.

His main responsibility with FRIMA will be working with distributors to develop business across the M62 corridor. “Richard is very well known amongst chefs and catering businesses in the area,” says Graham Kille, managing director of FRIMA UK. “His expertise and contacts give us a great opportunity to work with proactive dealers to develop sales in the region.”

Richard will also be tasked with developing new FRIMA Cook Live demonstration sites in the North and Northwest, so that potential customers will be able to get hands-on experience of the company’s award-winning VarioCooking Center Multificiency.

“At a time when there is increased pressure on space and focus on energy efficiency, multifunctional appliances, like the VarioCooking Center, deliver a solution for modern kitchen designs,” says Graham.

“That’s why FRIMA UK sales grew substantially during 2014. We are looking to build on this success during 2015. A lot of current sales are in the South – Richard’s is the first of a series of appointments to help us realise our potential across the whole of the UK.” FRIMA’s worldwide sales grew by 19% during the first three quarters of 2014 and they hope to continue.

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Issue 19 April 2015

Industry news Culinary Ability Awards greet special guest at ScotHot Bake Off The Culinary Ability Awards had a show to remember at the recent ScotHot event in Glasgow, greeting a very special guest and launching the Great Culinary Bake-Off. The awards which are a non-for profit organisation and community fund aim to get people with an array of disabilities in the kitchen and into work. Over the years the team have worked tirelessly to encourage youngsters from all over the country to take part and they continued their growth with another special event in early March.

Faced with the challenge of creating a new event, the team the Culinary Ability Awards launched the Great Culinary Bake-Off where competitors had 45 minutes with the aid of a mentor to decorate a 10 inch sponge that they had made using fresh and seasonal produce.

This may not be a daunting task for some chefs but when you take in to account the challenges that many of the competitors face it is quite the achievement.

As an added bonus the Lord Provost of Glasgow, Sadie Docherty was in attendance and helped judge the event at the SECC. Speaking about the event she said: “I am delighted to welcome this very special Bake-off to Glasgow for the first time.

“I’m a great believer in helping people develop and realise their true potential and the Culinary Ability Awards are a shining example of how to do this in a supportive, creative and competitive environment.

In a closely fought competition it was Robyn Lee who came out on top with her cake based on a Chanel handbag, talking about her victory she said: “I was excited to take part in the Culinary Ability Awards 2015, and delighted to win it.

“I always love it when someone I have made a cake for really likes it; but to get such great comments from the judges and have my cake judged as the best made me feel fantastic. I now feel more confident about my abilities.”

A special mention also has to go out to Blind competitor Joe Deery,

who was supported by Bobby Boyd from the Carting Experience in Hillington. Talking after the event Hoe said: ‘I really, really enjoyed every moment of it. I found it stimulating, rewarding, challenging and different. I learned things about myself, how I react under pressure, how to approach various tasks and to think about a plan.”

Ambassadors from the awards said: “It’s not just about our social responsibility, it is about raising awareness and the realisation that the slightest opportunity to change and improve the prospects and support the talent that lies out there.”

Entries for the 2015 British Pie Awards now open Organisers of the 2015 British Pie awards have now declared the entries open for the event which will judge the best pies, from all categories on April 22nd in Melton Mowbray.

Following on from the 2014 awards which were a huge success and saw over 800 pies compete to be crowned the champion of their respective categories it is thought that this year will attract nearly 1000 entrants in the 19 categories.

This year’s news edition to the competition will be the ‘Free From’ pie with must be, according to the stringent regulations a gluten free product that must be eaten and judged hot. It must be a savoury Pie, fully encased in pastry that is gluten free and that the filling is also gluten free according to regulations of less that 20ppm Gluten and it may weigh up to 600g.

This year’s specialty category will be a Bride’s Pie to be eaten and judged hot or cold and it must be a sweet or savoury pie that is completely encased in pastry.

Event organiser, Rosanna Sutcliffe said: “This is such an exciting event and to stage it once more at the home of the pork pie is really rather special.

“This year we have received an extra high number of entries and that is a testament to the people that first of all make these award winning pies and the people that give up their time to come, visit and judge the event.”

The event will be held at St Mary’s Church, Melton Mowbray on April 22nd 2015.

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Industry news Northern Hospitality boom continues with NRB Top 50 A host legendary names and rising stars have made the power list of the North’s most significant and influential hospitality operators at the Northern Restaurant and Bar Show in Manchester.

The NRB Top 50 2015, in association with Kuits, has been announced with a vibrant mix of long-established names and up and coming operators, 90% of whom are planning yet more launches and expansion in the region over the next 12 months.

This show of confidence echoes news from leading leisure consultants CGA Peach that the restaurant scenes of city centres like Manchester and Leeds are expanding faster than that of London.

Three special achievement awards were also made, to Nigel Haworth and Craig Bancroft of Northcote, William Lees Jones of JW Lees, and Jonathan Slater of The Chester Grosvenor.

Thom Hetherington, CEO of organisers Holden Media, says “We received a record number of entrants to the NRB Top 50 this year, making judging an incredibly difficult process.

“The North seems to be flavour of the month amongst national and international operators at the moment, but we feel it is fundamentally important that we recognise those home-grown operators who are achieving huge levels of critical acclaim and commercial success and driving employment, training and investment in the region. Not

least amongst those are our three special award winners.”

Of the three special award winners Jonathan Slater was recognised for more than thirty years of the very highest standards as Managing Director of the Chester Grosvenor as he retires at the end of March.

William Lees Jones was picked out for taking JW Lees, an established but conventional brewery business, and

reshaping it for the 21st Century with an emphasis on food and more contemporary brands, but no loss of its integrity and tradition; and finally Nigel Haworth and Craig Bancroft’s award was made for their staggering levels of success and longevity at Northcote, and their undimmed ambitions which have taken in major capital projects, a growing pub estate and the spectacular Obsessions chef festival.

Online review leads to improvement in restaurant businesses With the use of mobile technology on the rise and consumers using software to compare various cafes, restaurants and food-to-go out lets it is no surprise that business owners are raising their standards.

According to a survey of over 100,000 customers and outlets by the online reviews site TripAdvisor, nearly three quarters (73%) of UK businesses have taken steps to improve their service as a result of an online review, and 59% check their reviews “whenever a new one comes in”.

The survey polled 95,608 travellers and 7,215 hospitality business owners globally, of which more than 25,000 were based in the UK. The report was created as part of the site’s newly-launched Guide to Writing Helpful Reviews, with 85% of respondents saying

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Issue 19 April 2015

that online review sites have a positive impact on the industry.

Chief Marketing Officer at TripAdvisor, Barbara Messing said: “Reviews have become a powerful tool. More than half will not make a booking decision without reading reviews from others.”

With 83% of travellers saying that they wanted to read a balanced review of a business, and over 63% saying that they would want to know the context behind a negative experience or less-positive aspect of a trip, it is clear the impact the site has.

When polled about restaurants, 81% of

consumers would be most interested in the food quality, followed by 66% who look for comments about service.

Jackie Grech, policy director, British Hospitality Association, also commented on the launch of the guide. She said: “Reviews are of critical importance to the industry, which aims to provide the best service and offer to guests.

“It is a great thing to have a guide that emphasises the importance of customer reviews, and to take care to use that powerful voice to provide a useful, honest, realistic review of your experience.”

Industry news Osbourne budget brings good news for the hospitality sector Chancellor of the Exchequer George Osborne has revealed his final budget before the upcoming General Election and it looks very positive for those operating in the hospitality sector.

Normally one of the key areas that the sector listens out for, relates to alcohol duty. In his recent budget Mr Osbourne revealed that there would be a cut to beer duty by 1p a pint.

Encouragingly this is the third year in a row that he has made such a cut.

With just 50 days before the next General Election, Osborne’s spoke in his sixth Budget as chancellor also announced that cider duty would fall 2%, and that Scotch whisky and other spirits would also see a 2% reduction.

His final mention was to freeze wine duty.

Talking at the dispatch box Mr Osborne said: “Feedback from the pub and brewing industries showed that 16,000 jobs had been created as a result of the previous cuts in beer duty, and that is why we have cut it once again.

“We took difficult decisions in the teeth of the recession and it worked. Today I can confirm that in the last year we have grown faster than any major advanced economy anywhere in the world,” Osborne said.

Other announcements likely to affect hospitality businesses will include: • The government will make various

changes to the Seed Enterprise Investment Scheme (SEIS), Enterprise Investment Scheme (EIS) and Venture Capital Trusts (VCTs) to ensure that the UK offers support to businesses in line with new EU rules.

• The annual investment allowance for businesses will not be cut to £25,000 in 2016.

There had been fears among businesses that this cut was too deep, although there is no news yet on what it will now be cut to.

• Class 2 national insurance contributions for self-employed people have been abolished.

• Self assessment tax return forms for people running small businesses have been abolished and will instead be replaced by an online system that can be completed at any time of the year, in a bid to save on administration costs for small businesses.

• A planned rise in fuel duty for September has once again been frozen, with the aim of helping small businesses.

The Chancellor also confirmed the news that the national minimum wage would be rising by 20p an hour to £6.70 an hour this autumn a move which should help the industry grow.

Yo! Sushi expand with new delivery options Iconic Japanese restaurant group YO! Sushi, has partnered with dinein.co.uk, a delivery website, to make YO! Sushi’s takeaway menu more accessible to homes, offices and customers on the go.

To mark the partnership, dinein.co.uk will also create a bespoke online ordering site for YO! Sushi’s takeaway, delivery and catering service.

From Monday 16th March, YO! Sushi will now deliver across all of London as well as Kingston and Brighton, expanding their delivery service from seven to 19 restaurants.

The YO! Sushi takeaway menu offers both hot and cold Japanese favourites including everything from rice, noodles, sushi boxes, bento boxes, sashimi, hand rolls, platters, salads and desserts.

Vanessa Hall, CEO of YO! Sushi comments “Our YO! TO GO offer is a fantastic way to enjoy fresh food at your desk, at an event or at home. No soggy sandwiches available here - all our dishes, boxes and platters are hand-made, fresh to order and can be catered to any size order. By working with dinein.co.uk, we can now expand our delivery service so more customers can enjoy YO! Sushi across the UK.” Evan Graj, founder and CEO of dinein.co.uk said: “We’re very excited to be working in partnership with the UK’s best sushi brand and are looking forward to helping extend their reach in London, Kingston, Brighton and beyond.

Additionally, thanks to our white label service that YO! Sushi are utilising, we are now also able to deliver the best food under the restaurant’s very own branding.”

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Industry news Dragons Den welcomes foodie to their lair Founder of Indian-style restaurant group the Bombay Bicycle Club and cocktail bar the London Cocktail Club Sarah Willingham is set to be unveiled as a new “dragon” on the hit BBC show Dragons’ Den. Willingham, who founded the restaurant chain raising her own finance after her business plan was rejected, was confirmed as part of a new trio of Dragons by the BBC. The other two additions being online greetings card retailer Nick Jenkins, and fashion brands owner Touker Suleyman.

All three new Dragons will join existing Dragons Deborah Meaden and Peter Jones for the programme that sees the team judge whether to invest their own money in new business ideas.

When asked her feeling about joining the famous show, Willingham said: “I’m so excited about joining this year’s great team of Dragons. I can’t wait to meet some more brilliant people with brilliant businesses to invest in and support.”

Willingham eventually sold the Bombay group for a seven-figure sum, and went on to co-found and invest in other ventures such as the London Cocktail Club, the Craft Cocktail Company and the Real Greek chain. She has also held appointments with Gourmet Burger

Kitchen (GBK).

Willingham found early business success as co-founder of money saving website Letssavemoney.com, and now has other

business interests and investments in over 10 ventures across food and drink, health food, banking, consumer finance, technology, and entertainment.

UCC Coffee unveil new premium Ethiopian Guji UCC Coffee UK & Ireland have some exiting news for the industry with the launch of their latest product.

The brands new product, THREESIXTY, is a single origin Ethiopian Guji coffee and will be released to the foodservice, filling a gap in the out of home market.

The premium washed coffee is expected to tap into the demand for a seasonal coffee and will allow the trade to keep their menus fresh.

All of the coffees in the THREESIXTY range are seasonally sourced from some of the finest plantations around the world before being artisinally roasted to produce complex and unique flavour profiles.

The tasting notes of the new Ethiopian Guji state that it features aromas of warm marzipan and bright orange and is described as having a light body,fair acidity and notes of red grape, zesty orange and a bitter marmalade finish.

Coffee specialist at UCC Coffee, Katherine McCarthy commented on the launch saying: “The Ethionpian Guji is perfect for operators who want to take their consumers on the crop-to-cup journey, while keeping their menus fresh and seasonal.

“The range offers bold coffees for consumers looking for something exotic and this new single origin fits into the THREESIXTY family beautifully.

“The range also takes consumers curiosity over provenance to a new level with each individual coffee displaying the coordinates of the coffee beans’ origin on its packaging.

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Industry news Just Eat announce 52% increase in orders as food-to-go industry blossoms In what has been another record breaking year for online food ordering company Just Eat, news has broken that once again they have grown their revenue, this time by 62% to £157m as restaurant delivery becomes increasingly popular.

The online restaurant delivery firm said that it had seen a 52% increase in orders in the year to 31 December 2014, with most people now preferring to use a mobile device. This meant that net takings were up 131% on 2013.

Speaking about the state of the industry, Chief Executive of Just Eat Dave Butress said: “The business has begun to offer real-time order tracking and had also signed 1,000 collection only restaurants in the UK. “At our peak, we now process 1,100 orders per minute through our contracted network, demonstrating our ability to reliably deliver scalable solutions to our 45,700 restaurant partners.”

Mobile orders were a key part of the strategy for the group and adding to his earlier comments Mr Butress added: “We are continuing to increase our investment in engineering and product into 2015, to accelerate the introduction of new features on our platforms.

“We are driving channel shift through initiatives such as mobile and brand refresh; improving the consumer experience through innovation and improved information whilst expanding choice through restaurant signings.”

With the current level of growth it is fair to say that Mr Butress’s predictions of exceeding £200m of revenue in 2015 were very possible.

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News in brief BRITA to supply London Coffee Festival BRITA Professional has been named as the official water supplier at The London Coffee Festival and the inaugural Coffee Masters competition, which will be taking place at the event from 30 April-3 May. The water filtration experts will be providing SCAE competition specification filtered water for all elements of the multi-disciplinary barista competition including cupping, brewing, latte art and signature drinks, as well as supplying water to all festival exhibitors.

The water, which will be filtered on site from a specially created water station, is tailored to meet strict SCAE water quality standards for specialty coffee, and will ensure both competitors and exhibitors have optimum water for their coffee throughout the festival.

Miles Dawson, sales director, BRITA Professional comments: “The importance of water in coffee has been thrust into the spotlight, with top baristas around the world increasingly looking at its specifications and how it affects the quality of espresso in the cup.

“The make-up of your water is paramount to serving the best coffee as it makes up to 98% of the drink, and it has a significant impact on the flavour, aroma and mouthfeel of each coffee.

“We’re delighted to provide both competitors and exhibitors with water that matches the high quality coffee I’m sure we’ll see at the event.”

Search is on for UK BBQ Battle Champion The search is officially on to crown the 2015 UK BBQ Battle Champion in the country’s only dedicated event to the foodservice and catering industry.

Competitors from across the country will each bid for the chance to land the top honours at the event which will be held at Mentmore Golf Club in Buckinghamshire on Wednesday 20th May. The event sponsored by Crown Verity and Lionsauces will see an array of talented BBQ’ers vie for the chance to win over £15,000 worth of prizes as

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Joe’s Tea lose the bag as industry demands change Following huge demand from re-sellers and customers, independent London tea company, Joe’s Tea Co., is excited to reveal that all ten of its current organic teas will soon be available as loose leaf teas.

The loose leaf range will be launched at this year’s IFE at London’s Excel, along with two exclusive new blends Jasmine’s Green Tea and Sencha Green Tea. The East London brand will also launch a new matchbox single serve range, developed with hoteliers in mind.

Joe’s Tea Co. has experienced an incredible rise in popularity thanks to its fuss-free fine tea, amidst the growth of the speciality and herbal tea market. In the coming months there will be even more ways to enjoy Joe’s Tea Co.’s delicious varieties of organic tea thanks to the new loose leaf options.

Responding to demand from its customers, the new range will offer the same high quality tea and will be available in bulk for service. The two brand new green tea blends are to be introduced especially for the range.

Speaking about the new ranges, Joe’s Tea Co. founder Joe Kinch said: “It’s incredibly exciting to be expanding our range of products.

“We have very good relationships with our customers across the board and we’ve seen a growing demand for a loose leaf and single serve range so that’s exactly what we’ve created.

“We believe that everyone should be able to enjoy a quality cup of tea, however they wish to make it.”

The Jasmine’s Green Tea is an organic, fragrant, floral blend of jasmine and green tea, whilst the Sencha Green Tea offers the consumers a sweet and salty, yet balanced tea, with a flavour of freshly cut grass and seaweed.

The launch of a new matchbox package range will provide businesses the opportunity to provide a single serve fuso-bag. The teas will be available in the beautifully designed mini-packaging (pictured) that offers both convenience and quality.

a string of judges look to find the most talented griller in the land.

The rules are simple, the competitors must submit their idea for a three-course meal cooked on the BBQ and that it must contain one Lionsauce product from the list on their website, www.lionsauces.co.uk.

The 8 shortlisted chefs will then meet at Mentmore to face a grueling cook off with the winner being crowned later in the day.

Judging the event will be senior judge and former World BBQ Champion, Ben Bartlett, President of the British BBQ Association plus co-judges from the Craft Guild of Chefs: CEO Martin Bates and National Chairman, Chris Basten. The will also be joined by President of Crown Verity, Bill Verity.

Entries close in early April.

News in brief

Amore di Gelato celebrate new launch with media day Amore di Gelato, the UK’s fastest growing super-premium ice cream brand have capped off a highly successful 12 months with the launch of their new flavours at a media day in central London.

The family run business headed by former Movenpick CEO, Mike Godwin has gone from strength to strength in its bid to capture some of the lucrative market and have developed an innovative approach to making their super-premium products in order to rejuvenate the ice cream channel.

The latest of their products to be launched at the Fish Works Restaurant, was their Pistachio flavour, where real chunks of pistachio are swirled into creamy ice cream to give a refined flavour.

When asked about the process that his products go through to make sure that they are right, Mike told his audience: “We develop all of our products with care and attention that is obvious from the very first taste.

“We always keep the customer in mind and only create a product that they – the chef – will serve to their customers.

“Our ice creams easily stand out against our competitors and consumers can really tell the difference.

“The new flavour fits perfectly into the range and answers a growing consumer trend for exciting and exotic tastes. This feedback suggests that pistachio will be one of our best sellers as the summer draws near.”

Ever since their launch Amore di Gelato have seen a positive response from those operating in the foodservice industry and currently have 15 products available including 12 different flavours of ice cream and three sorbets.

Talking about where his products sit on a menu, Mike added: “ We believe that be offering a product that is so superior, our ice cream should be served at the same price as other desserts.

“People will pay for quality and whilst our flavours may well provide the balance required to another dish they sit well on their own and can be enjoyed as much as any other dessert, if not more.”

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Mobile catering

Mobile and outside catering With businesses continually looking to expand their offering looking also to do some selfpromotion many turn to mobile or outdoor catering. This could mean a number of things, some businesses decide that they are going to rent their equipment or services for somebody holding and event or it may be that they set up their own pop-up shop or portable unit.

Years ago the only real businesses that were taking their business mobile were ice cream and cold drink companies.

Road side cafes served hot food and you may find a hot dog or popcorn stand, but this was usually more common in the US.

Bikes and mobile units Today there are a whole host of businesses operating in this sector, looking to make the most of the summer 14

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month, the wedding season or just extended trading hours – many of whom use innovative ways to get their product to the market.

One such company who use a different approach to outdoor catering are Business on Bikes, the UK’s largest manufacturer of high quality, professional, eco-friendly Traditional Ice Cream Bikes.

The company’s flagship product is the traditional ice cream bikes and is made to the highest specification, maintaining the traditional style of years gone by whilst incorporating modern reliable technology.

The whole design is based on the classic 1940’s and 50’s “Stop Me and Buy One!” tricycles and come with a mounted freezer unit. The freezer is a top of the range commercial unit with a standard

Mobile catering 240v supply and two glass-sliding lids, these ensure maximum trading hours and that the stock is secure if left unattended. All the user has to do is simply plug in the unit overnight, un-plug the next day and away they go.

As well as the individually branded Ice Cream Tricycle’s they have also worked for a range of other big named clients such as Cathedral City Cheese to sample cheese from, the Co-Op to sample chilled food and for Disaronno to sample Disaronno Sours.

Business on Bikes have also developed a new range of confectionary tricycles to sell small items to the passing public, as well as hot units such as Hot Dog tricycles, Hot Chesnutt Tricycles, Soup/ Crepe Tricycles.

Equipment Event caterers are very precious about their equipment and choosing the right products is essential.

Those operating in the industry need to have cooking equipment that is quick and easy to use and clean. Outside caterers also need to be able to keep cooking throughout a long serving period and at times when they have a rush such as at festivals, when acts change on the main stage there can be hundreds flocking out in search of something to eat and it doesn’t pay to run out.

Choosing the right equipment is therefore vital and FRIMA’s new tabletop 112T is set to revolutionise event catering. Measuring just 962mm wide by 800mm

deep and 400mm high the 112T brings the benefits of the FRIMA multifunction capabilities to event catering. It has two 14 litre pans which can be used to boil, grill, fry, low temperature cook and deep fry, precisely and easily. Despite its size it can cook large quantities of food, for example 60 litres of soup, 120 portions

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Mobile catering

of battered cod, or 50 kilos of chicken stir fry per hour.

Like its larger siblings, the compact FRIMA is up to four times as fast, and saves up to 40% in energy, compared to conventional appliances.

Such is the popularity of these products that many have turned to them including, husband and wife team Jeremy and Becky Cook who run The Garden Chef an outside catering company based in the South of England.

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out your unit with the right catering equipment, Jeremy said: “It’s flexibility and speed have been fantastic for saving time and making the kitchen more efficient.

our breakfasts are becoming legendary.

“We have had to increase our café size to cope with demand and with the FRIMA we are managing the increased business with ease.”

“We start at serving at 6am with full English breakfasts using sausages and free range eggs from a small local farm,” says Becky who does most of the cooking.

Another company who specialize in fitting out large kitchens and mobile units is Parry. One of their most popular units is the 1952A combination unit that offers a fryer, griddle and bain marie all in one convenient run is cooking up interest in the Parry Catering Equipment portfolio.

“We do it all with the FRIMA - frying the eggs, making fried bread, heating the beans, scrambling eggs and even making omlettes. The quality is such that

The brushed stainless steel unit, 1000mm long X 400mm deep and

Mobile catering LightFry from equipment specialists JMPosner.

LightFry prepares fries without the need for a single drop of oil! Boasting a revolutionary two-phase patented preparation process sees steam thoroughly cook the fries before a stream of hot, dry air gives them a crispy surface. The result is classic golden fries that taste deliciously fried yet are 40%-60%* lower in fat.

Speaking about the product JMPosner’s Managing Director, Justin Posner said: ‘’Chips have long been a firm favourite at outdoor events, working well at all times of the day. As such, a fryer remains an essential piece of equipment for any outdoor catering unit.

300mm high, combines an Alpha Electric Fryer and an Alpha Electric Griddle, side by side with a bain marie that holds 2 x 1/3 Gastronorm containers, offering three prime cooking pieces all in one handy module.

The 1952A combination unit reduces the number of plugs needed for installation, but, while connected along the run, each component is controlled via its own thermostat for complete flexibility.

“Event caterers are very precious about their equipment and choosing the right products is essential.”

“The same method of cooking with the LightFry can also be used to cook other popular foods such as onion rings, chicken nuggets and breaded mozzarella, making the LightFry oven a hugely versatile piece of equipment.

There are numerous cost savings too. By removing the need to purchase, maintain and dispose of oil, all of which can be both costly and time consuming you save all around. Safety problems often associated with frying are also avoided.”

So whatever your business needs and however you choose to expand you product offering, mobile and outdoor catering can be a very lucrative way of doing this.

Other features include internal element guards that promote easy cleaning, and a detachable fryer head that allows the user to empty the tank, which also makes for easier maintenance. The stainless steel fascia is clipped on to the front of the unit so that the electrics can be serviced when required.

Optional extras include a choice of bain marie pot configurations - 1/3 pots, 1/6 pots or one 2/3 pot – and an additional stand with back splash and under shelf

Innovation Mobile catering may be a way for you to expand your business offering but it is also important to keep up with the latest industry trends. Despite the fact that a large majority of the food served at catering units is considered unhealthy the public conscience has gone the other way. Individuals are now looking for healthier options. This development has seen a number of pop-up juice bars and health food units opening.

If this is something that can’t be done due to your product line then there are innovative machines that can at least help create healthier dishes. One such product on the market is

Traders Bike

Traditional Ice Cream Bike

Our tricycles don’t have to just revolve around cold things!!

We now have a new range of confectionary tricycles available for individuals and attractions to be mobile and sell confectionary or other small items to the passing public! With 4 Large baskets and storage space underneath the Traders Bike offers 4 branding panels to help boost your visibility and hopefully sales!

Usual Price £2499.00 + vat

The Traditional Ice Cream bike boasts the highest specification and is hand crafted in the UK. IP Reg. Design - Pat. Pend.

Usual Price £2995.00 + vat

Sale Price £1499.00 + vat

Sale Price £1995.00 + vat

For more details contact us on 01204 322491 or visit our website at www.businessonbikes.co.uk

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Business Profile

Business Profile – Bunnychow After a long history operating in the hospitality industry, an eye for detail and a passion for global foods, Atholl Milton decided to set up the Bunnychow brand and bring South Africa to Soho.

Growing any business can be hard, but with the right product, at the right price and in the right area anything is possible. One such success story is that of Bunnychow who went from food truck to pop-up to established restaurant in central London. In an exclusive interview with QuickBite Magazine, here is their story.

The concept of Bunnychow is a simple one, freshly baked bread pots, stuffed to the brim and beyond with an assortment of tasty fillings and served to the customers as a food-to-go product.

Milton tells us how the brand got started after a chance encounter with an old 18

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acquaintance: “I travelled to South African a couple of years ago and thought the food there was fantastic, I met an old friend who had a concept but was unsure where to go with it. To be honest it was the opportunity I‘d been looking for and I had to take it and go with it.

“The concept of a bunny chow is actually from 1940’s Durban, South Africa. It has a great history as workers on the plantation fields would take their curry to work in a roti bread and it would all break up, so eventually one genius came up with the idea of stuffing the curry into a white loaf of bread.

“I loved the bunny chow idea and wanted

to bring it to London as a hot, filling, portable lunch option.”

Choosing the right location to operate from was key, it was always going to be a London born business but where and how? Bunnychow opened for business in 2013 with a mobile food truck, one which they still operate from today such is the demand.

In a society where convenience is everything and quick service outlets are key, Bunnychow had to think of a way to expand. London is in danger of being swallowed up by brands and if you don’t take the opportunity to expand whilst you

Business Profile can then someone else might just jump in front of you.

Bunnychow knew this and quickly looked for multiple sights. In order to get the brand out there they followed the food truck with a pop-up unit in Shoreditch’s Boxpark and quickly began to see customer engagement. The locals were going crazy for the ‘bunny’s’ and it was only a matter of time before a permanent unit became available.

The new home became a reality when a property on Wardour Street popped up, the team we jumped at the chance stating that it was hard to resist such a centrally located premises. Having a restaurant right at the heart of the capital meant that the business would benefit from weekend, evening and tourist trade, and in turn grow the brand.

One of the biggest challenges in the foodservice industry apart from gaining marketshare is to be competitive at all times of the day. Where as many restaurants used to open for just lunch and dinner, now it is more common to serve breakfast and coffees and in some instances alcohol to the late night/evening trade.

This dilemma meant that Bunnychow had to evolve their menu as well as trying to grow the brand and boy did they do it, launching the award winning ‘Full English Bunny’.

A spokesperson for the business said: “The Full English Bunny is a relatively new menu addition for us and it’s our way of combing our South African heritage with our London soul.

“We’re really proud of it though as we make our own bacon and black pudding on site and use the wonderful London Bakery Company for the brioche loaf. We pack a lot of fresh produce and passion into that little loaf, all for £4.”

The quality of making their own products and the value they offer in a competitive market shines through, and the whole menu has something for everybody, when asked about the menu the said: “We are

in soft-launch phase of our new menu, at the moment as it only went live in early February so for the time being, that’s taking all of our focus.

“The launch of the new menu is a real shift back to our roots with each of the new ‘bunny’s having that nod to South Africa, we’re also really pleased with the new sides, our Chef, spent a lot of time working on those.

Asked about the future, well it all looks pretty rosy and this is an ambitious brand that want to grow, but must do so one step at a time. Atholl Milton spoke of the future, saying: “We’re only 16 weeks into our first store so for the time being, the focus is squarely on Soho and getting it right. One day we’d love to have more stores and we’re pretty confident that, that will happen but we have to get the hereand-now right, in the first instance.”

Whatever happens with the brand and their ambitions for growth, Bunnychow are most definitely one to watch.

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Cakes and Traybakes

Cakes and Traybakes

Every month we look at the biggest trends within the foodservice industry and the items that grow in popularity. One such area that has seen real growth over the years has been cakes and traybakes.

My first observation and it may be a controversial one, but Mary Berry and Paul Hollywood have a lot to answer for. Over the last few years the pair have become an inseparable double act, TV regulars and somewhat national treasures, all because of The Great British Bake Off. This show in particular has changed the way that we bake at home and as a result 20

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has changed the offerings of cafĂŠ and tearooms across the country. The pair have reinvented the national mind-set and have made baking cool once more.

As a result in this current trend cafes are increasing their ranges with the traditional Victoria Sponge or a Lemon Drizzle being replaced with an Amaretto and Cherry Surprise or perhaps a Coffee and Walnut Fiesta.

Cafes, coffee shops and tearooms have also embraced traybakes too, with many preferring the ease at which they can monitor stock, control portion size and individually wrap their slices of brownie or bakewell.

Growing Market There have been many companies who have benefited from the growth in the

Cakes and Traybakes market and especially those who sell directly to the foodservice industry.

The idea that consumers are more experimental and that they are more open to the idea of adding a cake or traybake as an accompaniment to their coffee is great news for the likes of Coup de pates, whose bakery range is home to over 680 products.

Mariam French, Head of Marketing at Coup de pates said: “Put simply, cakes and sweet desserts are big business for caterers. Research from Horizons, the foodservice and data expert, which

covers the UK’s top 115 multiple and branded chain outlets suggests that operators view dessert as the place where profits can really be made.

“Since winter 2013, the average dessert price has increased by some 6.9%, accounting for a 12% share of all food consumed (third behind main courses and snacks). Crucially, the research found that diners preferred to pair a dessert with a main as opposed to a starter – proof that the consumer appetite for a sweet course is alive and kicking.

“The sheer popularity of branded coffee chains in the UK, including the big three, is evidenced in sales growth of 11.9% in 2014, accounting for some £2.9bn worth of turnover across nearly 6000 outlets.

“One example of a chain in serious growth is Patisserie Valerie which for 80 years existed with just two sites (both in London). The chain, which specialises in quality patisserie, now presents a threat to the high street, offering a heady mix of good coffee and fine, authentic patisserie, and is set to grow to 220 outlets across the UK by the end of 2016.”

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Cakes and Traybakes Many operators such as Coup de pates are now able to fit their range in with the needs of their customers by providing their range in a number of ways. It is now very common for cakes and traybakes to arrive at the businesses, frozen, preproved frozen, part or fully baked frozen.

This gives the seller a vast array of choice and can help aid smarter menu planning.

Toppings and flavourings One of the most popular trends currently is to experiment with flavourings and toppings. This can mean the actual flavourings that are put into the cake mix or as an icing or cream for the top of a product. The main reason for this change in the rise in the number of outlets selling individual cakes or cupcakes.

“Since winter 2013, the average dessert price has increased by some 6.9%, accounting for a 12% share of all food consumed�

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Cakes and Traybakes One company who have seen huge growth in this area of the market are Cakesmiths who deliver their products direct to their customers via next day delivery. The freshly made cakes and traybakes are cooled, portioned then quick-frozen before being sent out.

Once the product arrives the customer can then keep it frozen, just taking out the amount they need for the day and letting it thaw. This reduces the amount of waste and ensure a fresh product every time.

Such is the rise in popularity of traybakes that some companies often pair up with each other, in order to offer the perfect flavour combination.

Cakesmiths themselves have done this by joining Clifton Coffee Roasters. Together the pair have teamed up to make the irresistibly delicious Espresso Cheesecake Brownie which will debut at the London Coffee Festival in late April early May.

Smaller plates and accompaniments

“Traybakes have seen their stock rise in the recent years also with coffee shops of all sizes offering them at the point of sale”

Another trend that has boomed in the last few years is to serve small cakes, macaroons and petit fours as an accompaniment to tea or coffee, here Fabien Levet, Foodservice Sales Manager at Brioche Pasquier explains how their products can supplement this growing trend.

RH Amar, one of the UK’s leading fine food importer and distributors have recently announced that vanilla expert Taylor & Colledge has launched an innovative range of high-quality flavoured extract pastes for the professional kitchen.

The new pastes are ideal to flavour cakes and icings and are available in Vanilla, Almond, Lemon, Peppermint, Coconut and Lavender flavours. They offer a no mess, highly convenient way to add an intensity of natural flavour and a quick flavour twist to traditional cake and dessert recipes.

Critically, the paste format adds authentic flavor without the addition of liquid that can compromise the consistency of some cakes. These pastes are preservative, GMO and gluten free.

Talking to QuickBite Magazine, Sam Himstedt, CEO of Taylor & Colledge said: “Our innovative new flavoured pastes will appeal to chefs looking for easy to use, natural flavourings.

Our almond paste is made with real almond milk and pure oil of bitter almond, our Coconut paste uses extract of real coconut, and only the finest vanilla, lemon, lavender and peppermint are used in the rest of our line-up”.

Traybakes Traybakes have seen their stock rise in the recent years also with coffee shops of all sizes offering them at the point of sale, and in individual portions. Many coffee shops offer flapjacks and brownies to eat in or take away and this cost effective item is a great way to increase profits.

More than enough reasons why we think we are the best ....

1. Like homemade!

Handmade in our family run bakery

2. Easy order website!

Backed by 5 star customer service!

3. Premium delivery!

Next day Pre-Noon delivery... is now standard!

www.cakesmiths.com @CakesmithsHQ Issue 19 April 2015

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Cakes and Traybakes “When you think of cake, you think of tea. The two go hand in hand. For the ultimate experience, why not present customers with a quality cake offering such as traditional French patisserie as an accompaniment to their hot beverages.

“Enhancing your cake offering with items such as authentic-tasting French Macarons and Petit Fours, will leave customers talking about their experience for some time. And you never know, it can only help but ensure future visits!

“Making use of a pre-prepared range like Brioche Pasquier traditional French

“Another trend that has boomed in the last few years is to serve small cakes, macaroons and petit fours as an accompaniment to tea or coffee” patisserie, allows caterers the chance to present an offering which doesn’t require the time and effort required to make these products from scratch.

“This also means that any member of the kitchen team, no matter what their skill set or ability, can prepare and assemble the offering whenever required, without quality being compromised.

“The products can also be displayed in a counter, ready for customers to make their selection. This also means that impulse purchases can be encouraged.

“Customers ordering at the counter will see the enticing display and may well order a cake at the point of purchase.

Make the most of the aesthetically pleasing nature of these types of products as they really sell themselves.”

To summarise this is an offering that many cafes and coffee shops have been slow to adopt or to get right yet it is an offering that is very much on the public radar. Getting your cake right may just be half the battle.

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Cakes and Traybakes Three most popular cake flavours in the UK are Red Velvet

OVER 18,000 cafes serving cakes and traybakes in the UK

Chocolate Sponge

Lemon Drizzle

12.3 million people watched The Great British Bake Off Final In the UK, more than the World Cup Final (12.1m) last year

Three flavours to look out for in 2015

t

has seen the largest rise in popularity with a 20% increase in 2014

chocolate brownie still the king of the traybake but the flapjack is gaining fast

Coconut

Home baking has surged with 23,000kg of flour, 360 litres if vanilla extract and 15,000 bottles of food colouring bought each week

Am are tt o

rro a C ke Ca

White Chocolate

LIME

Cranberry

RASPberry

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How to...

How to avoid a fire hazard in the work place “There is always a risk of fire lurking behind every counter”, that is the message of Ian Bartle, Managing Director of Nobel Fire Systems.

For food-to-go and QSR retailers, fire safety must always be a priority. Accepting that there is a need to balance regulatory compliance with costs and aesthetics, it’s generally acknowledged that any commercial kitchen is home to a potentially lethal mix of gas lines, cooking fats, grease that rapidly 26

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accumulates in ventilation ducts and of course, naked flames.

Add that to catering equipment that includes fryers, griddles and ranges, and the danger of a fire becomes very apparent. That’s why there are thousands of incidents reported

across the world every year!

There’s little doubt that retailers first and foremost need a reliable, robust system that will immediately suppress a fire when needed. However, fire protection systems shouldn’t compromise the design and overall

www.nobel-fire-systems.com

Is the risk of fire lurking behind your counter?

look of the establishment with pipe drops and ugly nozzles on show.

When it comes to purchase of fire safety equipment it is important that the business owners contact industry experts and that a full evaluation is carried out.

Noting that fire can be caused by a number of different appliances are key. Traditionally those most at risk in the foodservice industry are fast-food restaurants and takeaways, where gas, naked flames and hot oil are frequently used.

One of the most complete packages currently available is the award winning K-Series kitchen fire suppression system, which is designed and manufactured by Nobel Fire Systems in the UK. It meets all regulatory and user requirements and because it’s the only electrical system available (all others are mechanical), the K-Series system can be monitored and even commissioned remotely which reduces or negates input from site, and often, the need for an engineer to attend.

“When it comes to purchase of fire safety equipment it is important that the business owners contact industry experts and that a full evaluation is carried out.”

The system monitoring also has the added benefit of reducing servicing requirements to once a year, with the obvious associated cost savings. The majority of available mechanical systems on the market only allow checks to be made through a physical service, and that must surely be of concern to end users.

Think about it. Naked flames, gas lines, cooking fats and grease that rapidly accumulates in ventilation ducts. Add to that, equipment that includes fryers, griddles and ranges, and the danger of a fire is always right there!

That’s why many of the leading food-to-go and QSR establishments across the world have installed the K-Series kitchen fire suppression system in their establishments.

Key benefits include;

Installed quickly and with minimum disruption, the K-Series fire suppression system is manufactured in stainless steel to enhance the working life and endurance of the product.

It provides full protection to all cooking appliances, extract canopies and duct work. Already installed by many of the leading QSR food-to-go and QSR establishments, K-Series continues to underline its ability to provide the right fire suppression answers to the most challenging situations.

• Meets all user and regulatory requirements • The only electrical system available (not mechanical) • 24 hour remote monitoring of system and reduces

The need for such systems in now due to a change in the law which states under The Regulatory Reform (Fire Safety) Order 2005, that you as the business owner are responsible for taking steps to protect the people using your premises from the risk of fire.

Under the Regulatory Reform (Fire Safety) Order 2005 there is a requirement placed on the “Responsible Person” to carry out a fire risk assessment - to identify any possible risks, to reduce or remove those risks and to implement any precautions necessary to ensure that persons on the premises could be alerted and would be able to escape safely in the event of a fire occurring. In doing this you will drastically reduce the chance of you and your business being affected.

servicing to annually • Fast installation, minimum down time • All stainless steel components, enhances working life, looks great • Full protection to all cooking appliances, extract canopies and duct work • Low lifetime costs

Nobel Fire Systems Ltd E sales@nobel-fire-systems.com T +44 (0)1706 625 777

Nobel Food Franchise Ad.indd 1

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05/03/2015 16:17

Business Profile

40 years of delivering excellence to the Fast Food Industry Sparks Catering Butchers Ltd, are delighted to announce a year of celebration in 2015 to mark the anniversary of their 40th birthday.

One of the most respected distributors to the Fast Food and Hospitality Industry in London and the South East they have always strived to deliver the best quality products. This strategy has led to tremendous sales growth and a very loyal customer base. The distinctive Sparks branded box has an unparalleled position in its market place and is proud to have helped change the somewhat frowned upon perception of the humble beef burger. The Sparks green tape burger as 28

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it is widely known has a unique flavour and uses a secret recipe formula which is both consistent and extremely tasty, it has grown into a “must have” brand and is sold through many independent wholesalers throughout the UK and indeed worldwide and growth outstrips all industry data and sales forecasts.

Another celebration and a perfect example of their commitment to quality in practise is the 15th birthday of sister

company The Burger Manufacturing Company Ltd (BMC) who were formed in 2000 in a purpose built manufacturing plant in Mid Wales to supply John Sparks (owner and founder) who was increasingly frustrated at the quality and consistency of product that he was receiving from his existing supplier.

Today BMC turns over in excess of £9 million and has wholesalers strategically placed around the UK, Europe and the Middle East. BMC’s own brand beef

Business Profile burger widely known as “the pink tape” has transformed the bland and tarnished image of the humble quarter pounder and taken it back to a respectable and quality offering which is still extremely good value for money.

To celebrate this momentous occasion both companies will be launching a range of Premium Beef Burgers which will compliment any menu or specials board.

The range includes the products below and is available through your normal distribution channel from Monday 6th April 2015.

95% Kobe Style Premium Steak Burger 282g and 170g Our steak burger is made from Wagyu beef a Japanese native breed which is widely acknowledged as the finest beef in the world. Its unique flavour and subtle texture make it the king of all burgers.

95% Aberdeen Angus Steak Burger 282g and 170g .Our 100% farm assured steak burger is sourced from certified UK breeders and only the finest cuts are used to create this lean and tender burger.

90% Halal Chipotle Beef Burger 170g and 113g This unique burger uses our premium recipe and a bespoke chipotle seasoning

“To celebrate this momentous occasion both companies will be launching a range of Premium Beef Burgers which will compliment any menu or specials board” which gives it a delicate “smoky” flavour and a definite kick !!

90% Halal Premium Thick Beef Burger 170g This thick burger is designed to give you the option to create your own mark on it.

You will need to flatten the burger to your required thickness which will also give it a ragged and home made look. The

quality of meat used will also leave your customers thinking that you have made it by hand

90% Halal Premium Beef Burger 113g As above but a conventional fast food burger shape with the quality you would expect of a more expensive restaurant burger Both company websites will be updated too and will carry more news on upcoming celebratory events. For information www.qualityburgers.co.uk and www.sparkscatering.co.uk John Sparks decision in 2000 to oversee the production of his own product was a brave one but one which has seen justified benefits and rewards and has created a platform for which both companies can use their knowledge and experience to break into new markets and continue to serve the Fast Food market with the best burger available to buy.

Contact Mark Cornall, Sales & Marketing Manager to discuss any of the above or to become a customer of either company contact us on 01982 551713.

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Design inspirations

Chatwins receive facelift as traditional brand moves forward |n this magazine we are constantly hearing stories of how brands evolve and grow. Some of these brands and businesses are new ones, experiencing growth quickly, whilst other have heritage and have progressed over time.

The story of Chatwins is a great one and with the bakery market more competitive than ever it is a testament to the brand that their latest changes have gone so well.

Ever since founder, John Chatwin took his horse drawn cart around the villages of Cheshire in 1913, his aim was a simple one, to deliver fresh bread and ultimately the best product around.

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“I must say a huge thanks to Jackie Muir for the fabulous shop design, Frimoval for a great shop-fitting service, and the countless other people who have helped to make it happen”

That commitment to quality has stayed with the brand and over 100 years later the Chatwins vans can be seen delivering the companies range of award winning product to over 20 high street stores across the North West.

With the bread mastered and the range of products growing, the next step was to perfect the look of the stores.

Design inspirations

New rebranding of their units has now started and as the following images show Chatwins are really transforming their appearance on the high street.

The latest of their stores to benefit from the rebrand was the Hoole branch, which is situated on the outskirts of Chester.

The city of Chester itself is home to 4 outlets of the popular bakery/tearooms and these sites have thrived since they were originally purchased from another bakery several years ago.

“This is an area full of different people with young professionals who will be impressed by the smart design and the convenience whist families and older members of the community will want somewhere to meet and chat, this is perfect”

In an exclusive interview with QuickBite Magazine, owner and fourth generation baker, Edward Chatwin said: What a transformation! In just over 2 weeks our Hoole shop has been brought right up to date with a modern look and refreshed menu.

“I must say a huge thanks to Jackie Muir for the fabulous shop design, Frimoval for a great shop-fitting service, and the countless other people who have helped to make it happen.

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Design inspirations

“The customer reaction has exceeded our highest hopes, with the new hot roast carvery and sandwiches made to order proving a big success.

“The new look seating area and improved coffee offering has meant that sales of “eat in” products have more than doubled and we couldn’t be happier.”

The addition of the new seating area and the carvery to the menu will be a welcome addition to the streets of Hoole. The area is currently home to an array of independent shops, pubs and restaurants.

One local resident was full of praise for the design saying: “Offering another location to eat or drink in the day will be great, I previously used Chatwins before they closed for the refurb.

“I’ll definitely be going back now the place looks great and is really in-keeping with the design of other shops.

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“This is an area full of different people with young professionals who will be impressed by the smart design and the convenience whist families and older members of the community will want somewhere to meet and chat, this is perfect.”

It sounds as though Chatwins have received a thumbs up from the locals and if they continue with the rebrand then this could be a business that keeps growing in size and popularity.

Food review

Gourmet cuisine from italy For this quest I searched to locate an Italian company supplying highquality cuisine, presented with excellence and with easy-to-follow instructions, for cooking, so that classic Italian meals can be prepared at home. Quite a ‘talking point’ – as I was about to discover!

Mediterranean cuisine is known to have many beneficial effects, including reducing cardiovascular, cancerous and other diseases. Extra-Virgin Olive Oil, with its antioxidant properties, is widely used and considered a major factor to wellbeing.

Bravo Buonissimo provides high-quality products, plus splendid presentation cases, complete with a tasty appetiser or an exceptional Italian wine, paired to each accompanied dish, with step-by-step instructions, to create very impressive cuisine.

“Extra-Virgin Olive Oil, with its antioxidant properties, is widely used and considered a major factor to wellbeing”

that have differing aromas. The locations and seasons also determine chefs’ choices at auctions, for truffles, which are held regularly, throughout Italy.

Bravo Buonissimo has real Italian, classic, easy-to-cook cuisine, to delight the most discerning connoisseurs. Their gourmand products and extremely well-presented presentation packs, containing differing contents, are available to be enjoyed throughout the year and make fabulous gifts, too. I found them really great for creating a special dining occasion and for dinner parties. An experience of delicious culinary delights, bringing the traditional cuisine of Italy’s regions, to us.

Several recipes are included within their range. Bucatini All’ Amatriciana (Latium) is a typical dish from the central part of the Italian Peninsula. Where mountains separate the Tyrrhenian Sea from the Adriatic Sea, this area’s specially-chosen recipe is renowned. Linguine Alla Puttanesca (Campania) has wonderful flavours and is a real treat for the palate’s sensations.

Casarecce Alla Norma (Sicily) is very well-known in Sicilian cuisine. The dish is named after the character of the opera The Norma, by Vincenzo Bellini. Tagliolini With Truffle (Umbria) is most impressive. Truffles can be classified as an underground mushroom, growing in the soil, among tree roots, which include Oak, Hazelnut, Chestnut, plus Beech, and are highly-prized.

Truffles have been known about since BC and are now a precious, uniquely-flavoured part of many top chefs’ creations, worldwide. Serveral varieties of truffles can be sourced

Information www.bravobuonissimo.it Issue 19 April 2015

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Focus on...

Focus on Sushi When it comes to the evolution of food there is normally something that changes with the product, this can be a new flavouring or a new preparation methods, in the case of sushi however, very little has changed. The influence that this Eastern dish is having on the Western world is incredible and it is one of the most competitive areas of the lunchtime market. Here we look at the history of the dish and how it has become one of the fastest growing food-to-go trends of 2015.

#4

Fermentation By the 16th century fermentation had become a faster process and the amount of waste was reduced significantly.

Preserving the fish used to take around 6 month and this was brought down to one month. One of the current trends in Japan is to eat Nare-zushi, an acquired taste of fermented fish wrapped in a sour fermented rice.

#5

1800s By the time we get to the 1820’s the sushi we know today as Nigiri sushi was born. Hanaya Yohei found that the people of Tokyo were looking for something they could eat ‘on the go’ or as a quick meal and it was then that sushi became the world’s first fast food served at street kiosks.

“Regardless of where sushi originated, it is often thought of as a Japanese dish due the way the people there have embraced it.” #6

Moving In In 1923 just after the great Kanto earthquake many of these outside kiosks moved indoors and sushi began to transform again.

Domestic refrigeration made it possible to keep larger fish and it was also at this point in time that parts of the tuna fish and puffer fish could be eaten without the fear of becoming ill.

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#7

Sushi Trains Moving forward and it was beer that revolutionised the way we consume sushi. After observing beer bottles on a conveyor belt at the Asahi beer factory, in Hiagshi, Osaka, Yoshiaki Shiraisha had a lightbulb moment and developed the first Kaitenzushi or conveyor belt sushi (sushi trains).

The first Kaitenzushi restaurant was designed with all of the customers facing the conveyor belt but after noticing that this was not good for social interaction booths were formed at 90 degree angles to the belt and allowed as many as six people to sit at one time.

Focus on... #1

The Sushi

Evolution

What is sushi? The word Sushi is derived from the Japanese word ‘Su’ which means vinegar and the term ‘meshi’ which means rice. In essence, sushi is vinegared rice, served with fish or vegetables. It can be sliced thinly or thickly and in certain styles comes wrapped in Nori (dried seaweed). The products are served raw and the only real accompaniments that you would have with them are soy sauce or wasabi.

#2

“The word Sushi is derived from the Japanese word ‘Su’ which means vinegar and the term ‘meshi’ which means rice”

Chinese Claims There are differing theories as to where and when sushi was invented, but what is commonly agreed is that it was seen by those in the East as one of the earliest forms of preserving fish. The origins of the dish are believed to be from South East Asia, however this is often disputed by the Chinese who claim that they were making the dish in the 4th century.

#3

Land of the Rising Sun Regardless of where sushi originated, it is often thought of as a Japanese dish due the way the people there have embraced it. When the concept arrived in the ‘Land of the Rising Sun’ around the turn of the 9th century, Buddhism had nothing like the wide spread following it does now and as a consequence meat was still a large part of the diet. As the religion swept the nation more and more people turned to fish. Needing a way to preserve and store the fish meant that sushi’s popularity rose and the number of varieties increased.

“With large scale communities being formed

by Japanese natives outside of the country, sushi began to go global. ” #8

1980s & 1990s During the 80’s and 90’s the sushi phenomenon continued to grow and it became an event for the whole family to be involved in. When the economic boom of the 80’s happened more and more people were eating out yet when the market decline came in the 90’s, those same people were looking for a cheaper meal and continued to flock to sushi restaurants.

#9

Sushi Today With large scale communities being formed by Japanese natives outside of the country, sushi began to go global.

Places such as Australia, Europe and the US were the first to welcome the culinary treat.

Sushi has become perfect for any occasion, you can attend a sushi bar for a family meal, grab a box to accompany your lunch or take some to the office with you. Such is the versatility of the dish it has become the protein food of choice for pescetarian’s and the party food for the elite.

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Cold Drinks

Cold drinks

We are forever hearing in the press that cold drinks and especially soft drinks are bad for your health. Sure there is bottled water but when it comes to the food-to-go industry the biggest sales and the largest fridge spaces still go to the big brands such as Coca Cola and Pepsi.

Last year was also a good one for smoothies, fruit juices and bottled water all three areas of the market showing growth as the public look to add a perceived healthy option to their lunchtime shop.

The talk of reducing sugar intake means that these big brands were forced to 36

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release sugar free and diet products, I say forced, actually it’s smart business and as such 2014 saw a large increase in the advertising revenue spent on these products.

In the latest study by Mintel they found that one in four consumers are drinking less Carbonated Soft Drinks (CSDs) than

they were six months ago and half of those are doing so because they contain too much sugar.

The research finds that a quarter of Brits are consuming less CSD’s than they were six months ago –rising 34% of those aged 16-24. Of those consuming less CSDs in 2014, 50% said they were doing so

Cold Drinks because they contained too much sugar.

Following this decrease in demand, consumption has inevitably taken a knock and is expected this year to fall to its lowest point since 2010. Brits consumed 5.96 billion litres in 2010, whilst this rose to 6.17 billion litres in 2011, this has declined to just 5.95 billion litres in 2014. In terms of value sales, Mintel expects these to reach just £7.5 billion in 2014, compared to £8.3 billion in 2011.

Richard Ford, Senior Food and Drink Analyst at Mintel said: “The findings of our research come as the debate over sugar’s contribution towards the nation’s growing obesity continues to be played out in the media, with CSDs being highlighted as one area for improvement.

“As such, CSD manufacturers continue to launch lower-sugar and sugar-free variants of their standard soft drinks, the highest-profile example of which is CocaCola’s forthcoming launch of Coca-Cola Life, which contains a blend of sugar and the sweetener stevia leaf extract, in the UK this September.

“That CSDs meet a strong perceived need to quench thirst amongst consumers means that, in one sense, the category is well-placed in consumers’ minds. However, whilst the industry has

“Last year was also a good one for smoothies, fruit juices and bottled water all three areas of the market showing growth”

fridges of the food-to-go outlets for growing brands to get in.

been proactive in tackling concerns around the high sugar content of some of the drinks by introducing lower-sugar or lower-calorie variants, more work is needed.”

The three big trends for 2015 are likely to be low sugar but high isotonic soft drinks such as the ones endorsed by sports retailers. Water and flavoured water will also be popular as people want the health benefits but with the added taste. The final area that is sure to increase sales in juice. Natural juices and smoothies and now seen as part of a healthy diet and whilst full of natural sugars the benefit of following the government’s 5-a-day recommendations is a huge positive.

When you add all of the factors together the trends are clear but that means that there is more space in the chillers and

This could be the year that the soft drink makes a splash in the retail spaces of UK takeaways. Let’s just wait and see.

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37

Cold Drinks

Most popular types of soft drink Carbonated

51%

Mineral Water

30%

Fruit Beverage

11%

Sports/isotonic Drinks 8%

Market Leader Coca Cola has

OVER 3,500 different soft drink in their range meaning that if you had one a day it would take yoU

OVER 9 years to try them all

Most valuable soft drinks brands of 2014 ($)

$67bn $10.8bn

9.3bn

Bottled water sales have

risen for the 8th straight year in 2014

2015

Could be the year of the comeback with products such as

Ginger Beer

and

Elderflower Cordial

expected to see a resurgence

Cafes and restaurants have seen a rise in sales of smoothies, the most popular ingredients this years are: Carrots

kale

beetroot

spinach

grape

Flavoured water is the most common addition to the fridges of cafĂŠs and quick service restaurants in the UK, with strawberry and lemon leading the way in terms of choice

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Equipment focus

A Look at EPoS...

Epos is all around us and with apps that enable customers to order and pay for food and drinks at table on their smartphone here we look at the latest trends in this part of the market.

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Equipment focus New technology is a great way of adding another touch-point between your business and the customers you want to attract and keep. With an app resident on their phones, customers can be reminded of your restaurant, cafe or bar each time the app updates, the menu updates or when you publish offers to the app.

Allowing diners to order and pay by phone means time is saved as staff normally have to visit a fixed-point EPoS terminal, print off the receipt, return to the table, hand over the receipt, fetch the Chip & PIN device, return to the table, key the bill into device.

This can take around five minutes and, in restaurants with fewer terminals, even longer, which can reduce your tableturn time, force staff to travel more and irritate diners – especially in the casual environment where they often want to

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eat and leave quite quickly. Compare this to using an order and pay by phone app, where the customer’s account is automatically debited as he or she orders and the whole payment process is reduced to one step.

After assessing the needs of your business you may find that an EPoS system that suits a restaurant may

not be right for you. But it is worth noting that there are some companies that provide full electronic operating systems. Businesses like 3RTelecom currently provide shops across the UK not only with Chip and Pin solutions but CPS, ICC, Broadband and Money Transfer solutions.

With these factors in mind it is therefore

Equipment focus important that you get your offering right. Here Stuart Coetzee, Business Development Director at TISSL tells us what to consider when looking for the right EPoS system.

Not all EPoS systems are the same Every business is different and your solution needs to reflect that. As with many things in life, buying primarily on price for an EPoS system that will ultimately run your business can be a mistake and one that will likely involve paying more in the long run. Canvass your contacts for recommendations too, and go to see systems in operation.

Go for a complete solution but make sure it’s modular Today’s EPoS technology can be complex and multi-faceted.

Whilst power and functionality are alluring, most benefit comes from a flexible system that adapts perfectly to your business DNA. And for that you need modularity. Look for a system whose core functionality covers all you need today but which can be extended through interfaces to specialist systems such as reservations, kitchen display, stock management, reporting, digital signage and loyalty. You may not need these functions today but keep your options open by selecting EPoS that provides this integration.

Make sure too that your system scales easily when your business grows or becomes multi-site. It’s also wisest to purchase EPoS software application and accompanying hardware as complete solutions; this makes for more effective support.

Tightly couple your stock control and your EPoS Managing stock effectively and balancing stock and cash are critical areas for fast-casual businesses. EPoS makes it possible to match products coming into the business with sales made. This reduces wastage and makes it possible to analyse trading with a degree of accuracy and detail not possible manually (including tracking individual transactions Stuart Coetzee, Business Development Director at TISSL

and identifying sales trends). EPoS systems mostly provide some stock management functionality but more often they provide an interface to a specialist system. With this integration and using data collected at point-of-sale, the system will prompt you when PAR levels are reached and orders need to be placed.

Business intelligence and reporting are critical EPoS can shine a light on your trading so good reporting functionality is critical. All systems offer basic reporting; some interface to data analytics tools for richer insights. Whereas before you had to trawl through stock reports, an EPoS system will generate up-to-date and relevant information on sales performance that helps to manage margins and measure staff performance. You’ll be able to scrutinise your product mix and know precisely what’s selling, and tweak prices for extra margin or plan to do so when you next run a special or seasonal menu. It all comes down to knowing your business, your staff and how to exploit the information that you obtain.

Keep your operations secure Your EPoS system can keep a watch over your till operations, so look into this aspect before you make your choice. Firstly consider how staff sign on and make sure the most secure

THE WORLD’S BEST EPoS SYSTEM Mobility Enterprise Control Enterprise Reporting Loyalty Customer Engagement Digital Signage Mobile Payments Supports: Kiosk Self Ordering Delivery Kitchen Display Screens Inventory And more...

Not all EPoS is created EQUAL. TISSL is the five time winner of the prestigious Chefs’ Choice Award.

TISSL’s award-winning hospitality software can be found across healthy food concepts, coffee shops, to burger joints.

With a customisable set of modules available, operators can truly put the power of ordering and payment in their customers’ hands, whether that's ordering their favourite burrito or the colombian caramel latte with just the right amount of whipped cream.

Find out what we can do for your business at TISSL.co.uk Court House Mill Court Wolverton Mill Milton Keynes MK12 5EU

+44 (0)1908 525800 www.TISSL.co.uk

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Equipment focus

means such as fingerprint recognition are on offer. With individualised sign-on, staff performance and productivity are unambiguous. Staff get the credit due for sales made and those experiencing difficulty using the system will be easy to spot for training. Staff doing an above-average number of discounts, voids or refunds will also stand out.

Employee fraud or unintentional till errors will come to light and give you tighter business control, better cash management and less stock shrinkage.

So, before you invest in EPoS, make sure it has the capability, as part of consolidating payments from different sources, to process those made via a mobile app. Mobile wallets such as Apple Pay and Google Wallet will arrive in Europe this year and, along with well-established PayPal, will grow exponentially. Be prepared for these new developments and make sure your new EPoS system supports them.

Smooth payment processes including mobile

Loyalty programmes are a great way to build relationships and encourage repeat visits or additional spend. When selecting EPoS, make sure it either comes with inbuilt loyalty functions to track customer name, email, and dining history and feeds this back into a CRM function or integrates with a specialist system.

Integrated Chip & PIN processing and electronic payments using fixed or mobile devices allow bills to be settled faster and more conveniently. Expect to process contactless in the fast casual sector, especially given the limit is set to rise to £30. Other ‘nice to have’ functions include the ability to split bills and assign items to each seat.

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Make easy work of customer loyalty

Loyalty programmes have been given a shot in the arm recently with the arrival

of new mobile-based and web-based software that both personalises offers and rewards and maintains customer dialogue in a non-intrusive way. EPoS data is the linchpin of any loyalty programme; it will equip you to tailor rewards to desired spending patterns and ensure they’re redeemed against purchases that really count for you.

3R EPOS, Simple to Use, Bespoke System Catered for Your Needs Use integrated digital signage Digital signage looks great and works especially well where customer contact is of a limited duration and attention needs to be grabbed fast; ideal for fast-casual or take-away venues. On limited menus, specials and offers need to be promoted strongly as they can really lift margin. With large digital screens or smaller, customerfacing, secondary display screens attached to tills, it’s easy to put promotions front-of-mind whilst customers order.

Manage your staff well EPoS provides the controls to monitor time & attendance and keep a tight grip on staff costs so make sure your proposed system does this well. By identifying peak hours and lulls in customer traffic, the system will help you plan your schedules accordingly. If you’re paying to have five servers on at a time when you only need three, you’re both wasting money and underutilising staff. Your EPoS will reveal how much labour is needed at any time.

By recording sales volumes and correlating them with staff numbers, you’ll get an accurate figure too for labour as a percentage of sales.

When asked what benefits a reliable and efficient EPOS systems could bring to a catering or hospitality outlet, Robin Knox, Director of Intelligent Point of Sale said: “EPOS systems have long been recognised as an essential part of modern business success.

“The data provided by a properly configured POS unit allows for easy monitoring of KPIs (key performance indicators) such as sales, cash control, spend per head, labour %, waste and stockholding level.

“There are EPOS systems on the market which give business owners the opportunity to remotely monitor their business even when they are not onsite, by using the app on their smartphone to check sales and performance.

“To speed things up on in a busy restaurant or takeaway, using an EPOS system means that food offers and prices can be altered at the touch of a button. The contemporary looks of an iPad based EPOS system are appealing to increasingly tech-savvy clientele and an ergonomically designed touchscreen interface also speeds up service.

“An EPOS system can also reduce confusion by stopping cross ringing orders, and can deliver tickets to appropriate preparation areas.

“Cashing up has never been easier with EPOS systems.

There are some, such as intelligentpos®, which have full Xero integration allowing users to receive a real-time overview of their finances with the cloud accounting software.”

All this for

£999

plus VAT or from £9.99 per week* includes Cash Drawer, Receipt Printer, and Back • Package Office functionality extras include, kitchen printer, pole mounted • Optional customer display, Head office software to manage multiple branches

• Quick and easy to use with minimal training required secure management systems giving complete • Innovative, control for your business • Quick access to top selling products • Robust touch screen, designed to withstand spillages stock management modules giving remarkable • Built-in levels of control • Customer order history Of Day & Shift Total Reporting functionality with access • End to previous reports • Convenient, simple hot key options • Look back on previous orders • Online training and assistance customizable systems allow daily additions for • Fully automated specials and promotions Debit/Credit card payment solutions, GPRS • Integrated terminals available for deliveries • Customer Service 24/7 365 Days

Telephone: 01992 574650 or email: info@3rtelecom. co.uk NOW and take advantage of our special offers

www.3rsimplyepos.com *subject to 3R Telecom Ltd T&C’s

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Accountancy

2015 Budget Summary

Fifty days before the General Election, Chancellor George Osborne delivered his sixth and final Budget of this Parliament on 18th March.

He said that difficult decisions had been taken and insisted the country had to stay the course, with forecasts that Britain will be running a Budget Surplus in 2018/19.

Introducing the package of tax and spending plans to the Commons, Mr Osborne said: “Today I report on a Britain that is growing, creating jobs, paying its way. We took difficult decisions in the teeth of opposition and it worked.

Britain is walking tall again.”

Although to eliminate the remainder of the deficit, he conceded that significant cuts would still be needed, including a £13billion reduction in the budget of government departments and £12billion from welfare spending.

Key proposals Mr Osborne said that this Budget came against the backdrop of rising employment, improving growth forecasts and falling debt.

Headline announcements included an increase in the personal tax-free allowance, the introduction of a Help to Buy ISA and pensioners being given the freedom to sell their annuities for a cash lump sum.

Following recent controversy over tax avoidance and evasion, there was a commitment to close loopholes, while the rate of the bank levy was also 44

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increased (which will benefit the Treasury by £900million a year).

Fuel duty A fuel duty increase scheduled for September has been cancelled, meaning

“He said that difficult decisions had been taken and insisted the country had to stay the course, with forecasts that Britain will be running a Budget Surplus in 2018/19.”

the longest duty freeze in 20 years. The Chancellor said that the measure saved families £10 each time they had to fill up their car.

Personal tax 27 million people will benefit from an increase in the personal tax-free allowance. This will increase to £10,800 next year and then rise again to £11,000 in 2017. This will lift four million of the lowest paid workers out of income tax altogether.

The Chancellor also confirmed an increase in the threshold at which people pay the higher tax rate. This will increase

Accountancy from £42,385 to £43,300 by 2017-18, above the rate of inflation.

deposit, the Government will top it up with £50 more.

Mr Osborne said he would cut 1p from duty on a pint of beer and two per cent from cider and scotch whisky.

Mr Osborne confirmed a new Personal Savings Allowance, that will take 95 per cent of taxpayers out of savings tax altogether. The measures, which take effect in April next year, create a tax-free allowance of £1,000 or £500 for higher rate payers. He hailed the move as the end of an entire system of tax collection.

Business, enterprise and employment Mr Osborne confirmed that in a fortnight’s time, the Government would slash corporation tax to 20 per cent – one of the lowest rates of any major economy in the world.

There was also good news for High Street businesses, with an admission from the Chancellor that the existing system needed far-reaching reform.

Although precise details of what changes lie in store are not expected until the Autumn Statement.

Aside from a commitment to abolish the Class 2 National Insurance contributions for the self-employed during the course of the next Parliament, there was a further promise to abolish the annual tax return altogether. 12 million people and small businesses will benefit from the “simplified system”.

The Chancellor also gave assurances there would be support for all regions of the UK. He spoke of the need to build a “Northern powerhouse”, the creation of ten new Enterprise Zones nationwide and help for industries including the motor trade, film and local newspapers.

And changes were announced for Enterprise Investment Schemes and Venture Capital Trusts, ensuring they comply with the latest state aid rules.

Pensions and savings The Chancellor announced four key reforms which he said would mean massive benefits for those with savings and investments. As was widely predicted, five million pensioners will be given access to their annuities, while plans to introduce a radically more flexible ISA were also announced.

Third is the creation of the Help to Buy ISA, this will mean that for every £200 a first-time buyer saves towards their

There was also news that the lifetime pensions allowance would decrease from £1.25million to £1million.

“George Osborne will be banking on his message of financial responsibility and increasing economic optimism striking a chord with the public” Health

The Budget promised funding for a major expansion of mental health services for children (thanks to a £1.25billion investment) and more help for those suffering from maternal mental illness.

These areas have previously been seen as under-resourced and Mr Osborne admitted that those suffering with mental illness had been “forgotten for too long.”

be made to pay their “fair share.”

A new Diverted Profits Tax would tackle multinationals who attempted to artificially shift their profits offshore.

There will also be efforts made to close loopholes in Entrepreneurs Relief, changes to corporation tax rules to prevent contrived loss arrangements and confirmation that more Accelerated Payment Notices (APNs) would be issued in the year ahead.

Summary With so many announcements leaked in the days prior, there weren’t many surprises in this Budget. But Chancellor George Osborne will be banking on his message of financial responsibility and increasing economic optimism striking a chord with the public. Summing up, he said: “Today I present the Budget of an economy stronger in every way from the one we inherited. The Budget of an economy taking another big step from austerity to prosperity.”

Need more help?

Charities In a move that will be welcomed by many, a scheme that allows charities to automatically claim gift-aid on their donations is set to be extended – from the first £5,000 they raise, to the first £8,000. Mr Osborne said that this would benefit over 6,500 smaller charities.

Elsewhere £75million in LIBOR fines was put aside for various good causes, including regimental charities, air ambulance services and the Church Roof Fund.

Tax evasion, avoidance and aggressive tax planning

McPhersons Chartered Accountants and McPhersons Financial Solutions are offering businesses free advice, so get in touch now to arrange your meeting.

Simply email Peter Watters p.watters@mcphersons.co.uk or call our head office on 01424 730000 for a free consultation at mcphersons’ London, Bexhill or Hastings offices. www.mcphersons.co.uk.

Happy New Year to all our clients and contacts!

A raft of measures was announced to tackle tax evasion and avoidance and Mr Osborne vowed that individuals and businesses who flouted the laws would Issue 19 April 2015

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Property

Property

Our property pages highlight businesses for sale, nationwide!

Enchanting tearooms near Brighton The tearooms are located in Patcham’s Old Village on the outskirts of Brighton and within easy reach of the Sussex Downs, the A27 and A23. The tearoom attracts customers from the local residential area, nearby offices and from further afield due to word of mouth and their excellent reputation. The business has been in the same vendors hands for 5 years and is now reluctantly offered for sale as the vendors wish to retire. The current vendor’s offering includes delicious home made cakes and soups, sandwiches, light lunches, breakfasts, teas, freshly ground coffee, daily and seasonal specials. This exquisite tearoom also benefits from a walled flint stone garden, which is an oasis come the summer months and has a 5* rating on Trip Advisor.

Seating to the front of the premises for 4 persons, inside for a further 17, and the garden area up to 35.

The business is run solely by a husband and wife team and averages £1,250 per week. A part time assistant is called upon when as and when required. Trading hours are 9am to 4pm Tuesday-Saturday.

This business offers enormous scope to increase the turnover especially if outside catering/sandwich deliveries and a number of other avenues were followed. Exciting opportunity for a husband and wife or two partners to run together. The business was personally inspected by the vendors’ sole selling agents who can thoroughly recommend an immediate inspection.

01273 709090 www.watkinscom.co.uk

PRICE £49,950 SAV

Marmalade Delicatessen & Sandwich Bar, Exeter Benefiting from the considerable commercial advantage of a trading position amongst other complimentary businesses, in a sought after location on Exeter quayside.

Marmalade trades as a daytime only, quality delicatessen, sandwich bar and coffee shop offering a wide range of speciality produce. The business has an excellent reputation, an increasing level of trade and an enviable capacity of repeat business.

The business offers a range of home made food and a large selection of local products, speciality foods and gifts. Marmalade serves a popular, easy menu, with sandwiches, baguettes, tascas, salad bowls, Paninis, pasties, breakfast baps, pizza, jacket spuds etc with speciality foods including cheeses, cooked meats, antipasti, pies, preserves, speciality teas and coffees and local wines, beer and cider. They also provide a made to order hamper service.

There is tremendous scope to develop the business with active advertising and marketing campaigns and by setting up a web site. There is an opportunity to endorse the hamper business and to actively promote buffet/lunch platters and shop produce. Trading only as a daytime business there is also the option to increase the hours and to open in the evenings.

Marmalade is a ground floor lock up premises set in Exeter’s quayside, adjacent to the popular Quay Climbing Centre and close to Haven Banks Outdoor Education and Watersports Centre, in a fascinating mix of commercial and residential properties.

The property is purposely fitted out as a retail shop/delicatessen and coffee shop with seating for approx 10, a customer servery/food preparation area, customer conveniences, storage and an outside area suitable for al fresco seating.

Details are available from the website www.stonesmith.co.uk and viewings arranged by calling 01392 201262

Leasehold: £37,500 46

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Property Property Focus To advertise in this feature contact Sandra on freephone 0333 003 0499

UNDER 100k

NORTH WALEs COFFEE SHOP Gwynedd Type: Well fitted the business close to major office developments and main shopping area Price: £95,000

Details: www.awgbusinesstransfer.co.uk

under 80k

THE ARTILLERY TOWER RESTAURANT Plymouth, Devon Type: Unique waters edge licensed restaurant boasting stunning sea views Price: £79,950 Leasehold

Details: www.stonesmith.co.uk

under 430k

150k

125k

THE KNAPP INN Beaminster, Dorset

LICENSED CAFÉ / RESTAURANT New Forest

DAYTIME TRADING RESTAURANT/COFFEE HOUSE Essex

Type: Traditional village freehouse, well with spacious 5 bedroom owners accommodation

Type: Eye-catching restaurant. Tastefully decorated. Accommodates 46 covers

Type: Good position with high footfall. Ground + first floor premises with outside seating

Price: £429,950 Freehold

Price: £150,000 + S.A.V.

Price: £125,000 Leasehold

Details: www.stonesmith.co.uk

Details: www.andrewgreenwood.com

Details: www.bradleyscountrywide.co.uk Issue 19 April 2015

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What’s new

We take a look at some of the latest products available!

FLAVOURING

Company: SPICE’IT Product: Seasonings Contact: www.spice-it.com

SPICE’IT condiments offer a quick and easy way to liven up any dish. Their blends of fish and chip spices offer both quality and variety: curry, chili and smoked paprika.

Focusing on quality, these spices contain no MSG or fillers, are suitable for vegetarians and

gluten free. SPICE’IT supplies to fish and chip shops and bistros; either in quirky packaged 50g tubs for customers to buy in store or 10kg bags for chefs to incorporate in their cooking.

For more information on the products please contact alex@spice-it.com

POPCORN

Company: Yumsh Snacks Ltd Product: Free From Popcorn Contact: villagestore@tenacrecrisps. co.uk 01612 661044 Yumsh Snacks Ltd are the innovative creators of Ten Acre crisps and popcorn a range of Free From+ snacks which everyone can enjoy. The new flavours of popcorn which are gluten free, dairy free and MSG free.

The product range also boast that their products are suitable for those with a Vegan, Vegetarian, Halal and Kosher diets.

The current range includes five exciting flavours, all with unique names – Cousin Maisie’s Fennel and Lemon, Ambrose Popperley’s Wasabi, Aunty Winifred’s Sweet and Salty, Cornelius Popperley’s Sour Cream and Chive and Captain Theodore’s Lime and Sea Salt.

All are available in 28g retail packs – Sweet and Salty in 30g.

EGGS

A food innovation world first; Yowk®, the perfectly soft boiled egg each and every time, can now be enjoyed in the office or on the go and launches in the UK in May 2015.

Company: Yowk Having soft launched this week into the consumer market with Product: Soft Boiled Eggs Contact: getcracking@yowk.co.uk products available from the end of May, Yowk® are answering the questions - what is it actually about and who is it for?

• Yowk® is a pasteurised, British free range egg (inside and out) – fully food safe.

• Yowk® understands we are all busy people and currently cannot always have a soft boiled egg when we may want one • Yowk® knows 70% of customers confirmed they could not guarantee a perfectly soft boiled egg* • Yowk® is providing our customers a convenient choice, like bottled water; coffee/tea from coffee shops; grated cheese; porridge in a pot and the list goes on • Although the Yowk® carries a little packaging, this is due to the innovative resource needed to make the product and all elements are 100% recyclable and biodegradable Yowk® combines patent pending modern cooking techniques; allowing a runny yolk every time and a patent pending packaging technology to allow the soft boiled egg to go portable, for the very first time. Perfect for those on the go, in the office or at home.

ICE

Company: Hoshizaki Product: Ice Maker Contact: www.hoshizaki-europe.com

The FM-170EE-50-HC is a compact, self-contained, hydrocarbon ice maker which is available in either a flake ice or nugget ice option. Both have multiple uses for rapid chilling (because the ice packs tightly) and for display purposes. Therefore, this type of ice is popular with bars for rapidly chilling wine and cocktails and is also widely used in food retail and restaurants for cooling fish, fruit and vegetables. The ice has been developed to display foods in perfect condition without any possibility of freezer burn.

Hoshizaki’s FM-170EE-50-HC machines are micro computer-controlled meaning that they perform consistently well, self-adjusting to changing external circumstances without the need for operator intervention.

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Issue 19 April 2015

BREAKFAST Company: Nosh Drinks Product: Super Brekkie Drink Contact: hello@noshdrinks.com 01628 421601 Nosh drinks are bringing you a real breakfast in a bottle. Not a smoothie or a milk but instead a fully loaded proper wholesome breakfast on the go made with yogurt, oats, quinoa and 1 full portion of real fruit. We like to call it a Foothie (a food you can drink).

A functional, wholesome, tasty and easy way to kick start your day and keep you going till lunch time.

• 100% Natural with real fruit pieces • 1 of your 5-a-day • Protein packed quinoa • Oats to keep you fuller for longer • Less than 200 calories per bottle • Available in 4 tantalising flavours

DESSERT

Company: Simply Ice Cream Product: Dreamy Vanilla Ice Cream Contact: info@simplyicecream.co.uk Award winning Simply Ice Cream will be available from April.

Described by James Martin on Saturday Kitchen as “the best bought ice cream available” it is made the old-fashioned way: hand-made, in small batches, in the heart of Kent.

Simply Ice Cream only uses natural, fresh, local and seasonal ingredients. There are no artificial colours, additives or preservatives.

The 500ml tubs of Dreamy Vanilla and Heavenly Honeycomb Crunch, both have an RRP of £4.99.

The brand has won more than 20 awards for its ice cream, including the prestigious Gold Three Star award at the Great Taste Awards for its Heavenly Honeycomb Crunch. This is the highest accolade bestowed by the Guild of Fine Food.

WATER

Company: Wenlock Spring Product: New bottles Contact: bottles@wenlockspring.co.uk 01694 781277 Wenlock Spring has always been sugar-free.

Now the bottle has slimmed down too. The same amount of water, the same size bottle - but lightweight glass means that the 330ml bottle has lost 18% of its weight and the 750ml bottle is 17% lighter.

Wenlock Spring were looking for ways to reduce their carbon footprint to benefit the environment. They teamed up with packaging specialist, Rawlings, to develop the UK’s lightest weight glass bottle in the hospitality sector. The lightweight glass ticks off Wenlock Spring’s environmental concerns as it means they use less glass to make the same amount of bottles making British glass go further.

FRAPPES

Company: DaVinci Product: Frappes Contact: davincigourmet.com Summer is just around the corner, and DaVinci Gourmet Frappés continue to be on-trend source of revenue for many operators, with cold refreshment a key purchase driver.

In independent research commissioned by DaVinci Gourmet, consumers stated that being able to enjoy a caffeinated yet cold beverage was important to them in summer.

It’s therefore no surprise that frappé sales peak during this season, with 63% of consumers saying they would most likely

CEREAL BARS

purchase during this period, and 51% and 45% citing the ‘refreshing’ and ‘indulgent’ qualities of the drink, respectively.

So far, large chain outlets, such as Starbucks, have led growth, introducing the category and reaping the benefits of increased footfall as a result – currently, 46% of frappé drinkers claim this outlet specifically is their favourite place to purchase.

Company: Yum Yum Bros Product: Oh My Goodness Contact: Trade@yumyumbros.com

Yum Yum Bros, the gourmet snacking company, are to showcase their brand Oh My Goodness over the next few weeks.

Initially to meet the increasing demand for healthy options, previously Yum Yum Bros had launched three flavours of their Oh My Goodness range of nutritious cereal bars that taste just great and are free from preservatives, additives, trans fats, GMO, nuts and dairy; plus are low in saturated fat and approved by

See your product here!

the Vegetarian Society.

New for 2015 they have capitalised on the growing trend for ‘gluten free’ eating on the go, with a tempting range of 5 new Oh My Goodness gluten free lines, imaginatively packaged in eye catching wrappers.

Yum Yum Bros also offers a range of irresistibly indulgent Ndulge wrapped slices, bars & cookies(not gluten free). Bespoke lines can also be developed to order.

COFFEE

Company: WMF Product: Espresso Machine Contact: sales@wmf.uk.com 01895 816100 The WMF Espresso, sheds a new light on the different types of coffee machine available to operators.

The WMF Espresso is in a class of its own standing as a beautifully designed machine, with a host of innovative features. The product is made to a quality build, offering enhanced functionality for the operator, in order to deliver beverages of a consistently high quality.

The age-old dilemma of traditional versus automatic can now become a thing of the past as the WMF Espresso combines all of the positive features of both systems in a hybrid. The culture & theatre of a coffee prepared from a traditional machine, handmade by a trained barista, can now be produced with all of the efficiency, consistency and pace of an automatic bean to cup machine, giving operators an alternative choice and the best of both.

Want to see your new product or piece of equipment in What’s New?

Then call 0333 003 0499 Issue 19 April 2015

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Dates for your diary Discover what exciting events and exhibitions are taking place over the coming months for the foodservice industry Caffe Culture Show

13th-14th May 2015

21st-22nd June

Location London Olympia

Make a date for your diary with the Caffe Culture which returns to London’s Olympia on the 13th and 14th May. The show remains the only event in the UK dedicated to the cafe industry which will introduce you to the suppliers of those all-important products to set you apart and drive customers through your doors.

The Harrogate Speciality Food Show, the north of England’s largest gathering of artisan and speciality food producers, is open to the trade only and attracts buyers from far and wide who come to meet and place orders with producers - many launching products for the first time at the show.

Location Yorkshire Event Centre

Also for the first time, there will be an opportunity to watch Great Taste judges, who will be blind-tasting food and drink entered into the world’s most respected food accreditation scheme.

John Farrand, organiser of the show and MD of the Guild of fine Food explains: “Great Taste is growing each year and the Harrogate Speciality Food Show provides an ideal location for our judges to gather.

“Visitors to the show will be able to see just how much

lunch!

24th-25th

September 2015

Location Business Design Centre, London

Takeaway Expo

29th-30th

September

Location Olympia, London

2015

lunch! is frequently cited by food-to-go retailers and buyers as their key annual event for discovering innovative new ideas and concepts and, as such, has enjoyed significant year-on-year increases in both attendees and exhibitors (37% and 42% respectively in 2013 alone). lunch! 2015 will feature around 300 exhibiting companies showcasing a wealth of new food and drink products, packaging, equipment and technologies. The 2015 exhibitor list is available to view and search at www.lunchshow.co.uk.

The event is designed to give you all the tools you need to grow and to develop your takeaway, whether that is franchising your restaurant, adding an automated online ordering system or re-branding yourself to move to the top of the food chain.

You’ll be able to talk shop with peers and suppliers, hone your business skills and take away a wealth of free expert advice on everything from Murgh Masala to e-marketing.

Takeaway Innovation Expo 2015 will include the following: Workshops Their series of ‘How To...’ workshops aim to give you the inside track on how to grow your takeaway; find out from the experts exactly what will be involved and how to make it work for you.

85 Free seminars These seminars are run by some of the foremost experts in the food industry; they’ll be speaking

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Issue 19 April 2015

Secure your free ticket today by visiting www.caffecultureshow.com/book

Learn how to improve your coffee making skills in our barista training demos and attend our free seminar

Harrogate Speciality Food Show

25

sessions, including a panel discussion on how to successfully deliver a quality coffee and tea offering when it’s not your core business.

work goes into judging Great Taste and how our judges work in teams to blind-taste each entry. We are also very pleased to be working with food group Deliciously Yorkshire which will be running ‘Meet the Buyer’ events alongside the main show area. This presents even more valuable business opportunities for exhibitors and buyers.”

Over 150 exhibitors will be at the show which last year attracted over 1,000 buyers ranging from delis to chefs, garden centres to farm shops, hamper companies to coffee shops, restaurateurs to publicans.

To keep updated, exhibitors and visitors planning to come along are advised to follow @guildoffinefood using the hashtag #hazzer. To register your interest, contact Sally Coley on 01747 825200 or email fairs@finefoodworld.co.uk.

Show features include the Working lunch! Keynote Theatre, Innovation Challenge Awards, Innovation Challenge Showcase, and the British Smoothie Championships. “lunch! just gets bigger and better each year,” says Andrew Rose, head of purchasing at Caffѐ Nero.

“It has a great mix of suppliers covering a range of categories, enabling me to keep up with trends and innovation within the industry.”

To register for a free trade pass, visit www.eventdata. co.uk/Visitor/Lunch.aspx?TrackingCode=PR from seven theatres that cover new food technology, marketing, maximising your output, new food and menu ideas as well as the Keynote Theatre 120 Exhibitors The Show aims to bring you the widest range of products and services from leading lights in the catering and business world. With everything from shop front signage to online ordering systems, to food wholesalers; to help you find the perfect way to diversify your business.

Keynote theatre Hear from some of the UK’s leading experts in business and catering as they impart their skills, knowledge and expertise on how you can improve your takeaway, as well as speakers from catering offering some fascinating insights into the food service industry.

Find out more and to order your free ticket, visit www.takeawayexpo.co.uk.

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