QuickBite Magazine January 2014 by MVHmedia

Mint and Mustard gets taste of Kerala Simple Simon bring a taste of Kerala to new restaurant design Gluten free

Marketing

Focus on

Equipment focus

We take a look at what’s so great about gluten free - a market set to be worth £519m by 2016

Get your customers coming back for more by introducing loyalty schemes

A look at what’s in store for 2014 and beyond

Be inspired and heat up your sales with beverage equipment

January 2014

Print edition £3.25

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A message from the editor

Happy New Year! At the time of going to press Christmas was just around the corner. All of us here at QuickBite magazine hope that it was a prosperous one for you. By the time you’re reading this, preparations will no doubt be well underway for the New Year celebrations! So, as we wave goodbye to 2013, what can we all look forward to – and look out for – in 2014? Rachael Sawtell, Marketing Director at Planglow, provides the company’s insights into the trends and developments that will help to shape the industry during 2014 and beyond. Just turn to page 24 to find out more. There’s a lot more in store in this issue to help get 2014 off to a great start. The gluten free market is currently worth £120 million and is set to grow to £519 million by 2016 making it an ideal sector to get involved in. We give you some inspiration into how you can incorporate gluten free onto your menu (turn to pages 14-16). Also on the rise is the demand for breakfast out of home which has increased by 8.4% in 2012 to 1.14billion – certainly not something to be sniffed at! If you’re not already doing it, get in on the act and add breakfast items to your menu. There’s plenty to give you food for thought on pages 38-41 to get you started. And you’ll also find all the usual news and regular features inside this issue, so we hope that you enjoy reading it and find it useful in helping you in your business. Sending best wishes for 2014 and beyond. Until next time

Editor

Linda McKeown editor@quickbitemagazine.co.uk Office: +44 (0) 7981 080173

Editorial contributors Trevor Langley

Commercial Manager

Lewis Wantling info@quickbitemagazine.co.uk Office: +44 (0) 1978 664176

Advertising sales

Ian James sales@quickbitemagazine.co.uk Office: +44 (0) 208 1446170 Mobile: +44 (0) 7805 543110

Design

Simon Warbrook design@quickbitemagazine.co.uk

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Issue 4 January 2014

Contents 06

14 06

Industry news

UK Border Agency news

ind out what’s been going on in F the foodservice market e take a look at the latest arrests W made by the UK Border Agency

Features 14

Gluten free

he gluten free market is set to T grow to a staggering £519 million in 2016 so it’s worth considering adding gluten free options to your menu offering melia Baker, of Tork hygiene A products manufacturer SCA, looks at ways of maximising hygiene in the fast food kitchen

prize has helped gourmet fish and chip shop, Russell’s Fish & Chips

Pizzas 21

izza is recognised as one of the P most popular foods in the UK. QuickBite finds out more

Issue 4 January 2014

Focus on…

he year ahead: Planglow’s T Marketing Director Rachael Sawtell provides the company’s insights into the trends and developments that will help to shape the industry during 2014 and beyond

Business profile

ot dogs is a rapidly growing H trend and we catch up with one of the new players in this sector – Mom’s Fabulous Dogs

Food review

Accountancy

How to…

19 Fish & chips QuickBite finds out how a £30,000

revor Langley talks about his T latest dining experience at The Great Northern Hotel our guide to personal planning Y from Peter Williams, Client Manager and Associate at D.R.E & Co

Design 32

Design inspirations

imple Simon Design brings a S taste of Kerala to a new restaurant design!

Marketing

Loyalty schemes 37

Advice from Zonal on how their new iZone Module helps boost loyalty levels

Menu 38

Breakfast market

ake advantage of the growth in T popularity of consumers eating breakfast out-of-home by getting your breakfast offering right

Equipment focus 28

Beverage equipment

ust what should you be looking J for when making a purchase? Find out here

What’s new 42

New products

uickBite takes a look at some Q of the new products available for foodservice

Diary dates 46

Dates for your diary

ind out about the up-and-coming F events and exhibitions taking place for foodservice

Contents 28

38 Issue 4 January 2014

Industry news News in Brief

Wexiödisk awarded FCSI ‘Sustainable Catering Equipment Award 2013’

Edwina Currie has launched a new version of the British Lion Code of Practice. The British Lion scheme, which celebrated its 15th anniversary in November, has effectively eliminated salmonella from UK eggs and guarantees that eggs are produced to the highest standards of food safety.

The Scandinavian company, Wexiödisk, has been awarded the FCSI ‘Sustainable Catering Equipment Award 2013’ for the innovative, sustainable, WD-PRM6 Pre-Rinse Machine

Facts about the Lion scheme: • More than 300 Lion eggs are eaten every second • 130 billion Lion eggs have been sold since the Code was launched in 1998 • Around 90% of UK eggs are now produced within the Lion scheme • £100 million has been invested by the UK egg industry in the British Lion scheme • Around 2 million Lion eggs have been tested • More than 50,000 audits have been carried out

Former Corrie actor Sean Wilson and his partner Mark Revell, founders of The Saddleworth Cheese Company, have had an incredible year of collecting awards for their Lancashire cheeses and it has ended on a brilliant high with a gold medal at the World Cheese Awards. The gold was for their Smelly Ha’peth – their flagship blue veined cheese. Saddleworth Cheese were also awarded Gold medals at this year’s International Cheese Awards and Global Cheese Awards in Frome, but they say to medal at the World Cheese Awards could possibly be their greatest achievement yet because of the high standard of judging and the competition.

Issue 4 January 2014

The award-winning Wexiödisk WD-PRM6 was designed and developed to replace the more traditional pre-wash hand shower which often precedes most commercial dishwasher installations. As a consumer of a significant amount of water, especially when left on during service, as is often the case, traditional hand showers can cost the operate substantial amounts of fresh water and heating energy. In comparison, the Wexiödisk WDPRM6 utilises the warm, chemically enriched waste water from the adjacent warewasher to effectively pre-rinse the plates, prior to entering the dishwasher. UK & Ireland Country Manager for Wexiödisk, Simon Frost, explained his delight having taking the top spot: “To be recognised in an award such as this is a fantastic achievement for all involved in the company. “With a heritage built on the very best in manufacturing, intrinsically combined with

sustainability and the environment, Wexiödisk has developed one of the most advanced product ranges on the market. “The Wexiödisk WD-PRM6 has been designed to not only save caterers on their energy usage but also reduce chemical intake, man hours and provide significantly enhanced results, time and time again.”

First garden centre outlet for SOHO Coffee Co. in new restaurant development SOHO Coffee Co. has been selected by Highfield Garden World as their branded coffee partner, as part of the garden centre’s £2.5m expansion programme at their site in Whitminster, Gloucestershire With outlets across retail, leisure and travel sectors in the UK and internationally, this is another landmark for SOHO Coffee Co. in 2013, having entered the leisure centre sector, in partnership with Circadian Trust in May and the healthcare sector, in partnership with Interserve in August. The SOHO Coffee Co. unit, which has opened in the first phase of the development, will be operated alongside Highfield’s own catering operation within the new free-flow restaurant, serving the brand’s

signature 100% organic and fairtrade Arabica coffee, organic teas and range of cold frapps. Tim Greenway, owner of Highfield Garden World said: “Our new restaurant and retail development is a major investment for our business and good coffee is crucial. SOHO Coffee Co. is not only producing an excellent product, they are doing it ethically. “We are really pleased to be working with another independent Gloucestershire-based business which is focussed on making the customer experience as enjoyable as possible.”

Industry news Domino’s Pizza expands content offering with new consumer blog Domino’s Pizza has launched a new blog as a hub for the brand’s content, including, blog posts, competitions, infographics, videos and pictures. Planned and developed by Arena, the blog launched on 26th November Aimed at existing and prospective customers, the blog will provide interesting and quirky content about Domino’s – one of the world’s leading pizza delivery brands – and will be refreshed regularly. It will host a range of material from blog posts to video, pictures, infographics, widgets, competitions and also downloadable content. The blog will also host a voucher page which will contain exclusive voucher codes for readers to use to get great deals on menu items. Part of a content and search engine optimisation (SEO) push, static pages included will also be optimised for SEO benefit. The blog will allow comments, sharing on social media and will also have a live Instagram and Twitter feed. The design embraces the latest Domino’s look and feel which is rolling out across all Domino’s assets.

Nick Dutch, Head of Digital at Domino’s Pizza, commented: “As a brand who has built up a huge social media presence, we’ve seen a lot of success with online content projects in the past – and they work hand-in-hand with online ordering.

“Hosting all content on one destination was a natural next step. We know the value in bringing fresh and interesting content to our audience and the blog will be easy and quick to update, and will allow for allimportant customer feedback.”

News in Brief The Electrolux Group has appointed Ciarán Coyle as new Vice President and Head of Global Brand Licensing. Coyle was previously President of Europe & Asia Pacific of the Omnicom-owned global brand licensing agency Beanstalk. The Electrolux brand portfolio already ranks inside the world’s top 20 licensors with a value of more than USD 3 billion at retail. “Enhancing the value of the Electrolux portfolio of brands, reaching new consumer segments, exploring new partnerships and driving new revenue streams through strategic brand licensing is a key part of our brand strategy,” comments MaryKay Kopf, Chief Marketing Officer of Electrolux. “Ciarán is a global expert in his field and we look forward to seeing the development of this important area of our business under his leadership.” Coyle will be based at the Group’s North American headquarters in Charlotte, North Carolina, and report to MaryKay Kopf.

Collins Seafoods celebrates double awards win

A North East seafood business is celebrating after its founder and Operations Director both landed prestigious business awards County Durham-based Collins Seafoods, one of the country’s largest suppliers of sustainably caught frozen at sea fish, has netted two top regional titles. Managing Director Richard Collins won the Star Radio Lifetime Award in acknowledgement of his achievements both individually and through the business he founded in 1980. Reflecting on the award, Richard said: “The award is really a testament to our team which continues to drive Collins forward, while staying true to our commitment to sustainable practices.” Meanwhile, Richard’s daughter

and Operations Director Claire Carter is also celebrating after the Women into the Network (WIN) Awards named her ‘One to Watch’ – a new award which was created just for her after being selected as runner up in the Key Woman award category. She said: “It’s a great honour to receive this accolade. It was fantastic just to be nominated for the award, so to win was such a wonderful surprise, and to think the award was created just for me is overwhelming. “I am also immensely proud of my father having started up Collins from scratch. It is his hard work, positive attitude and

Richard and Claire with their awards

determination that have made him such a success within the industry and I’m delighted that he has also been recognised for all that he has achieved.” Collins Seafoods employs 17 people at its headquarters in Newton Aycliffe and a further 11 at its Yorkshire base in Leeds. The company is MSC accredited meaning it practices and promotes the fishing of certified sustainable species and will only supply fish that is fully traceable back to its sustainable fishery.

Registration for Hotelympia 2014 is now open. The UK foodservice & hospitality event will take place from 28th April until 1st May 2014 at ExCel London. A host of leading industry lights including Tom Kerridge, Sir Terence Conran, Tom Aikens and Phil Howard will grace the Stage, while ground-breaking technology and cutting-edge hospitality design will take place on the HOSPA Hub Seminars and Design Stage. Salon Culinaire: the world famous chef competition, incorporating Salon Display, Live Theatre, and La Parade des Chefs will return with celebrity chef James Tanner at the helm. You can register at www.hotelympia.com.

Issue 4 January 2014

Industry news News in Brief The UK’s leading chocolatier, Paul a Young, is celebrating after winning three Gold awards at the 2013 International Chocolate Awards World Finals. With only one gold awarded in each category Paul emerged as the world leader for the second year running in two of the most coveted categories, for his Sea Salted Caramel in best dark caramel and his Raw Ecuadorian 85% dark chocolate truffle which won the best plain truffle category. He also picked up another World Gold for his Passion Fruit Curd in a new category for mixed dark, milk or white truffles. Paul says: “To win three World Gold awards is amazing especially with so many world-class entries from around the globe and here in the UK. It shows that British chocolatiers are leading the way in Europe and around the world and I’m very proud to be at the forefront of the British fine chocolate industry.”

Foodservice agency Jellybean Creative Solutions has been ranked 43rd in the UK in the B2B Agencies League Table. The League Table, published by B2B Marketing – a dedicated information resource for the business to business marketing sector – looks for a number of criteria in shortlisted agencies including: an acute understanding of a client’s business and sector, a strong portfolio, a creative and innovative approach to work, team ethic, strong agency/client rapport and fairness in fees. Jellybean Managing Director, Fiona Rickard, said: “We’re extremely proud to be flying the flag for foodservice in the latest league table – and I’m delighted that, with a swathe of new entries added to the 2013 list, our dedication to providing clients with some of the very best integrated marketing; insight; digital; PR; social media and cutting-edge creative has been recognised at the highest level.”

Issue 4 January 2014

3663 named green wholesaler of the year 3663, one of the UK’s leading suppliers to the foodservice industry, has taken gold for the Green Wholesaler of the Year category at The Federation of Wholesale Distributors (FWD) Awards 2013 The company was also shortlisted for the FWD’s annual Environmental Initiative in the Wholesale Channel, Delivered Depot Manager and Delivered Wholesale Driver honours and nominated for the Pritchitts 2013 Telesales Achiever Award for outstanding customer service. The coveted Green Wholesaler of the Year award is testament to 3663’s corporate sustainable and environmental achievements over the past year. They highlight the businesses’ passion and dedication to making valuable changes for the benefit of customers, suppliers and employees. During the judging, experts said: “A very impressive record of environmental awareness gives 3663 the edge in a tight contest, particularly its systematic engagement processes with suppliers through Sustainable Futures Partnerships, and with its own staff via its Sustainability Conference. These initiatives are driven and resourced right from the top through the Sustainability Executive.” On winning the award, 3663 Group Commercial Director, Ian Crawford said: “We are thrilled to have 3663’s green credentials recognised at one of the most prestigious wholesale industry events of the year by winning this award. “Our corporate sustainability and environmental

objectives are a core element of our business focus. We have taken steps to reduce our environmental impact as well as helping to make it easier for customers to manage theirs. The improvements we make year-on-year are benefitting our customers, suppliers and employees alike – especially in how we source and deliver our products.” The awards were held at the Honourable Artillery Company Royal Artillery Gardens in the City of London. Judged by a panel of industry experts, they seek to recognise the highest achievements across the wholesale industry in the UK - from manufacturers to wholesalers and retailers.

Shirley Duncalf, Head of Safety and Sustainability at 3663 and James Bielby, Chief Executive of the FWD and the two people on the RHS.

Casual Dining launches 2014 Interior Design Awards

Diversified Communications UK – organisers of the new Casual Dining trade event at the Business Design Centre in Islington, London – has launched the 2014 Casual Dining Interior Design Awards Forming a central part of the show, the awards will celebrate the best designed restaurants and pubs from across the UK. The entries will be judged by a distinguished panel of industry experts, which will be headed up by David Worthington, chairman of Designersblock and H&M Group and one of the leading design commentators in the UK. The casual dining market is the fastest growing sector of the UK’s eating out industry, worth an estimated £16 billion annually. It’s a sector in which the UK is considered world leader and in which design forms an integral part of the brand and dining experience; whether it is a large scale high street multiple or a one off independent pub. Chris Brazier, Group Event Manager of Casual Dining, said: “Great brand identity and design is crucial to any successful operator, and these important new awards will showcase the very best designed restaurants and pubs in the country. They present a fantastic opportunity to recognise innovative operators and designers, and to celebrate the continuing success of the UK’s Casual Dining market.”

The Casual Dining Awards are divided into the following five categories: • Best Designed Multiple Restaurant 2014 • Best Designed Independent Restaurant 2014 • Best Designed Multiple Branded Pub 2014 • Best Designed Independent Pub 2014 • Best Designed Multiple Unbranded Pub 2014 Entry to the awards is free and open to all establishments, which fall within the broadly defined casual dining category. All shortlisted entries will be then be showcased in a dedicated Awards Gallery at Casual Dining on 26-27 February, with the winners to be announced at a dedicated reception on the afternoon of the opening day. For more details, and to download a ‘call for entries’ form, visit www.casualdiningshow. co.uk. Alternatively, contact Chris Brazier on cbrazier@divcom.co.uk. To register for a free trade ticket to visit Casual Dining 2014, visit www.eventdata.co.uk/Visitor/CasualDining. aspx?AffiliateCode=PR4.

Industry news HIT partners with BII to increase hospitality apprenticeship offering

Hospitality industry training specialist, HIT Training Ltd, has partnered with the British Institute of Innkeeping (BII) to become an accredited training provider of two apprenticeships designed specifically for staff working in pubs, bars, clubs, hotels and restaurants

Open to anyone over the age of 16 (subject to supervision for under 18’s) and not in full time education, the new BII Licensed Hospitality Apprenticeship and BII Licensed Hospitality Management Advanced Apprenticeships bring together HIT’s training expertise and the BII’s industry knowledge. The apprenticeships will help to develop the skills and understanding of existing staff and new recruits so that they are well equipped to work in the licensed hospitality industry. Aimed at those preparing to enter the industry or those already working and looking for an upskilling opportunity to expand their capabilities, the BII Licensed Hospitality Apprenticeship provides training for waiting, kitchen and bar staff including how to prepare, serve and clear. For those who already have experience in the industry, the BII Licensed Hospitality Management Advanced Apprenticeship supports

progression into a supervisory or management role. “We’re delighted to announce our partnership with the BII,” says Jill Whittaker, Managing Director of HIT Training. “Joining forces to offer this training will make undertaking an apprenticeship even more accessible to those who are interested in a professional career in the hospitality industry. “By widening our offering and working together with employers to run these apprenticeships, we are helping people to earn while they learn and to train for recognised qualifications that enable them to climb the hospitality career ladder. “This is an industry where rewards can certainly be reaped. With around two million people working in the hospitality trade in the UK including a significant number working in pubs, bars, nightclubs and hotels, the hospitality sector is a viable career path for those with the drive and determination to

Major investment in UK’s £1bn ice cream industry forecast

succeed.” HIT Training has supported over 40,000 learners at over 7,000 employer sites across the country and offers a wide range of food and beverage apprenticeships, work-based learning programmes and ongoing staff development schemes throughout the catering and hospitality sectors for all levels of staff, as well as supervisory and management roles.

Organisers of The Ice Cream Expo 2014 say confidence in the industry is sky high after ice cream sales rose by up to 300 per cent during the summer

This confidence is fuelling demand for exhibition space from companies across the world looking to get a share of the lucrative UK market. The Ice Cream Expo is the biggest of its kind in Great Britain and Northern Ireland and takes place at the Yorkshire Event Centre, Harrogate between February 18-20. The event is organised by The Ice Cream Alliance (ICA) – the trade association for the UK’s ice cream industry. ICA Chief Executive Officer Zelica Carr said confidence was high following one of the best summer seasons on record. “It’s been a wonderful summer for the ice cream industry which has given confidence to companies to invest in their businesses. “I’m sure there will be a great deal of interest in investing in new equipment as well as identifying new flavours, products and services. “The Expo is a wonderful showcase for products and generates millions of pounds worth of business every year. We are experiencing strong interest from companies wishing to exhibit, many of whom have not previously exhibited at the Expo and we already have bookings from major equipment providers plus top Italian flavour houses.” The Expo will also host the prestigious National Ice Cream Competition where ice cream producers from across the UK vie to be crowned the champion ice cream maker. More information on The Ice Cream Expo 2014 and The Ice Cream Alliance can be found at www.ice-cream.org or by contacting the ICA on 01332 203333.

News in Brief Roka, Rainer Becker’s contemporary Japanese robatayaki restaurants, will open two new London locations in 2014. Roka Mayfair will open in February followed by Roka Aldwych in the summer. The Mayfair location will open on North Audley Street and will be a relaxed yet elegant dining destination. Roka Aldwych will deliver a new dynamic altogether with unique design elements in both the restaurant and bar. Group Executive Chef, Hamish Brown, has designed a contemporary Japanese menu that offers a variety of iconic Roka dishes alongside new creations specific to each location, all using the very best seasonal produce. Roka Mayfair and Roka Aldwych will join Roka Charlotte Street, Roka Canary Wharf and Roka Hong Kong.

Award winning Yorkshire ice cream producer Yummy Yorkshire has showcased its produce at a meal celebrating the benefits of wind energy attended by chef and broadcaster Hugh FearnleyWhittingstall. The ‘Great British Wind Meal’ event, which took place at the chef’s River Cottage Plymouth Canteen and was organised by RenewableUK and energyshare at the end of November showcased products where the ingredients come from sources powered by the wind. Alongside a discussion about the importance of wind power to farmers and food producers, a three-course meal, featuring Yummy Yorkshire’s vanilla ice cream as part of the desert, was served to the 50 guests who included journalists, chefs and farmers. Yummy Yorkshire, based just outside Huddersfield in West Yorkshire, installed a wind turbine in 2012 with the aim of providing all of the electricity needed to power Delph House Farm, where the ice cream company’s 150 strong Fresian Holstein herd are based.

Issue 4 January 2014

Industry news News in Brief Sedlescombe Organic Vineyard in East Sussex has been awarded the 2013 Golden Acorn Award – the oldest and most prestigious distinction granted by the cork industry worldwide. Conferred on the owner of Sedlescombe, Mr Roy Cook, for his vineyard’s long standing use of cork stoppers in their English wines and his work supporting and promoting the unique eco-system of cork forest plantations. The award is sponsored by AECORK, the trade association founded in 1977, which represents the cork manufacturing companies of Catalonia. Roy Cook said: “This award is a great honour. I see it as vindication and recognition for our 30 years organic cultivation which led us to continue using corks in support of the unique eco-system of the cork forests and the communities that rely on them when many other vineyards around the world switched to metal caps.”

Adam Grant has been appointed the new Managing Director for Danone’s dairy division in the UK, whose brands include Activia and Actimel. Adam was previously Managing Director for Danone’s UK water division, whose brands include evian, Volvic and Badoit. Adam said: “I am excited to lead this fantastic business with its incredible brands and look forward to accelerating the growth of our dairy division.” James Pearson will take over as the Managing Director of the UK water division. James has worked for Groupe Danone for several years, most recently as General Manager for evian Volvic Asia. He joined the company from Coca Cola Enterprises in 2003 and held a number of sales leadership roles in the UK before being appointed General Manager of Danone Waters of Japan. James said: “I am delighted to return to Danone’s UK water business. It’s a truly dynamic and creative company and I can’t wait to get started.”

Issue 4 January 2014

Eden to host third World Pasty Championships The celebrated World Pasty Championships are to return to the Eden Project for the third year running on March 1st, 2014 The competition sees amateur and professional bakers from far and near compete by baking traditional Cornish pasties or variations on the classic beef, onion, potato and turnip recipe. Tony Trenerry, Eden’s Head Chef, said: “It is exciting to think that in a few months’ time we will be firing up the ovens again for this great celebration of the food Cornwall is most famous for. We have seen some brilliant baking at this event over the last couple of years, traditional and original. “Whether you are from Pensilva or Pennsylvania, Tywardreath or Tobago, whether you like shortcrust or flaky, beef or cheese, whether you are an amateur or pro, everyone can enter and can pit their wits against the best. Let’s roll out the pastry and get crimping again!” The event has the full backing of the Cornish Pasty Association, the industry body which represents more than 50 bakers and champions the world-famous savoury. In 2011, after a long campaign the association won European Union Protected Geographical

Eden chefs (L-R) James Hawke, Chef de Partie, Tony Trenerry, Head Chef, & Ariane Stevenson, Chef de Partie, get set for the World Pasty Championships at Eden on March 1, 2014

Indication (PGI) status which means that only pasty makers based in Cornwall who make pasties in a traditional manner and follow a traditional recipe are able to label their products as Cornish. Elaine Ead, Chair of the Association, said: “We have given our full backing to the World Pasty Championships at the Eden Project right from the start and we

are really looking forward to the third event next March. “We would like to encourage amateur bakers of all ages and companies from Cornwall, the rest of the UK and overseas to take part in this grand celebration of our favourite food.” Full entry categories and rules for the World Pasty Championships 2014 can be found on www.edenproject.com.

BFFF President calls on industry to embrace recovery Newly elected British Frozen Food Federation (BFFF) president, Peter Allen, has called on the frozen food industry to embrace the ‘green shoots’ of economic recovery. Mr Allan said: “Recovery can’t come soon enough for those operating in food service, whilst the retail market has become accustomed to the benefit of hard pressed consumers turning to frozen. Both sectors will be facing the new challenge and planning how to deal with the new market conditions.” Peter Allan, General Manager and Director at Cargill Meats Europe was elected to the position following the end of former president Westbridge Foods’ Group Commercial Director, Nick Shaw’s three year tenure in November 2013.

“The last president’s tenure has been an interesting time for the frozen food industry during which we have faced continued retail growth in the face of economic pressures and criminality in the early part of 2013,” said BFFF Director General, Brian Young. “Peter Allan, previously vice-president, has served on BFFF’s committees for five years including in his role as chair of the Producer/ Importer/Broker Committee. We look forward to working with him in his presidency to take this new strategic direction to the next stage.”

Industry news Entry open for 2014 Taste of the West Awards Taste of the West has announced that entries for the prestigious Product Awards and Hospitality and Retail Awards are now open for 2014 The 2014 awards are taking place earlier than ever before, with the Product Awards judging set for early April, allowing winners a longer period of time to maximise the benefits of receiving these widely recognised accolades. These awards demonstrate the South West’s commitment to producing food and drink products of an outstanding quality. The Hospitality and Retail Awards also create a benchmark within the industry, giving customers the reassurance they require. Commenting on behalf of Taste of the West, which is dedicated to promoting food and drink across the South West, Chief Executive John Sheaves says: “We were thrilled with the triumph of the 2013 awards and highly impressed by the exceptionally high standard of entries from the six counties.

Atlantic Foods receives Greene King accolade Atlantic Foods is celebrating after receiving one of the top awards at this year’s Greene King Food Supplier Awards One of the country’s leading pub retailers and brewer, with a heritage that stretches back for more than 200 years, saw fit to recognise Atlantic Foods for the excellence of the cooked poultry products that it supplies to Greene King’s nationwide chain of over 2,000 pubs. “The last 12 months continued to be challenging for operators and suppliers due to both the economic and geographic climates and we are therefore delighted that Greene King has chosen to recognise the efforts Atlantic Foods has made to maintain the highest levels of product quality during this period,” said Edward Baker, Managing Director, Atlantic Foods Group. This is the latest in a string of awards for Atlantic Foods – the company has also received recognition from Domino’s and the Royal Thai Government recently – and comes less than six months after the company was acquired by the American based Flagship Food Group.

“We saw a large number of categories receiving their greatest number of entries in the history of the awards and anticipate that this will continue to grow.” This year the renowned Product Awards saw nearly 1,100 products entered, of which 173 were awarded the Gold accolade, 227 awarded a Silver award and 225 products a Bronze. Consisting of 25 classes, Taste of the West’s Product Awards assess each product individually taking into consideration its appearance, aroma, texture, packaging and most importantly, its taste. Gold, Silver and Bronze awards are given entirely on merit, with no limit to the number of awards presented. Entries for the 2014 Product Awards must be received by Friday 28th February 2014 and cost £37.50 + VAT per product to enter. Entries received before Monday 20th January 2014 will be entitled to an ‘early bird’ rate of £30.00 + VAT per product. And dependent on the level of membership, members of Taste of the West may be eligible for a number of free entries. Gold, Silver and Bronze award winners will be announced before the end of April 2014 and the Best Of category winners and Champion Product will be announced at the Awards’ Ceremony in the early autumn. For further information on all the awards visit www.tasteofthewest. co.uk or call Taste of the West on 01404 822012.

Takeaway exhibition is a success The first ever Takeaway Innovation Expo was held at Olympia London at the end of November and event organisers, Prysm Group, have hailed the debut as a great success Nearly 5,672 takeaway owners and operators attended the launch event over the two days which featured 112 exhibitors. Co-located with The Business Show, there was a seminar and workshop schedule that covered everything from online ordering to integrating print marketing with an online strategy. The show also offered taster sessions and cooking demonstrations throughout the two days. “It was brilliant to see so many visitors packing the aisles over the two days, and the enthusiasm from exhibitors has been incredible,” said Event Director, James Williams. Takeaway Innovation Expo returns to Olympia, London on 17-18 September 2014. Book your tickets online now at www.takeawayexpo.co.uk.

Issue 4 January 2014

UK Border Agency news UK Border Agency continues to make arrests

Surrey, Manchester and south-west London were a few of the latest areas targeted by the UK Border Agency where multiple arrests were made

Ten illegal workers caught at restaurant A restaurant in Manchester is facing a penalty of up to £100,000 for employing illegal workers following an operation by UK Border Agency officers. Acting on intelligence, officers visited Chennai Dosa, Chester Road in Stretford at about 21:30 on 6 December 2013. Individuals were questioned to check if they had the right to be in the UK. Ten Indian men aged between 24 and 50 were found working illegally in the large restaurant. Nine of the men were arrested and transferred to immigration detention pending removal from the country. The tenth was placed on immigration bail while his case his progressed. All will face removal from the country if found to have no

leave to remain in the UK. The business will be served a notice warning that a civil penalty of up to £10,000 for each illegal worker will be imposed unless proof is provided that the correct right-to-work checks were carried out. This is a potential total of up to £100,000. Assistant Director Paul Airlie, from the Home Office North West immigration enforcement team, said: “The message to businesses in Manchester that deliberately employ people with no right to work or fail to carry out the legally required checks is clear. We will catch you, and you will pay a heavy penalty. “Illegal working has a negative impact on communities. I would urge members of the public with information about suspected immigration abuse to get in touch.”

Illegal workers arrested in south-west London

Four arrested in Surrey illegal working operations

Six illegal workers have been arrested following an operation by Agency officers in New Malden. Officers visited Jin Go Gae, Burlington Road, at about 18:40 on 3 December 2013. As a result, four employees were found to have overstayed their visas. They were a Nepalese man, aged 41; a 44-yearold South Korean woman; a Bangladeshi man, aged 40; and a 39-year-old Indian man. A 43-year-old Indian man was also found to be working in breach of his visa conditions and a Chinese man, aged 50, was found to have entered the country illegally. The Indian man, aged 39, and the Nepalese man were transferred to immigration detention pending removal from the country. The other four have been placed on immigration bail while their cases are progressed. They will also face removal from the country if found to have no leave to remain in the UK. Jill Smith, from the South London Home Office immigration enforcement team, said: “Businesses in London that follow the rules have nothing to fear, but those who either deliberately employ people with no right to work or fail to carry out the legally required checks on their staff should expect to face heavy financial penalties. “I would urge members of the public with information about suspected immigration abuse to get in touch.”

Four illegal workers have been arrested following Border Agency operations in Woldingham and Banstead. Acting on intelligence, officers visited Woldingham Village Stores, The Crescent, and Papa John’s, High Street, Banstead, on Wednesday 27 November. Individuals were questioned to check if they had the right to be in the UK. At Woldingham Village Stores, which was visited at about 12:40, officers arrested two Indian men. They were aged 40 and 47 and had both overstayed their visas. At Papa John’s, which was visited at about 14:35, officers arrested two men who were working in breach of their visa conditions. They were a 24-year-old Sri Lankan national and a Pakistani man, aged 26. The 24-year-old Sri Lankan man was transferred to immigration detention pending removal from the country. The remaining three were placed on immigration bail while their cases are progressed. They will also face removal from the country if found to have no leave to remain in the UK. The businesses were served notices warning that a civil penalty of up to £10,000 per illegal worker arrested will be imposed unless proof is provided that the correct right-towork checks were carried out. This is a potential total of up to £20,000 for each business.

“Those who either deliberately employ people with no right to work or fail to carry out the legally required checks on their staff should expect to face heavy financial penalties” 12

Issue 4 January 2014

Get in touch Employers unsure of the steps they need to take to avoid employing illegal workers can visit the preventing illegal working section of the UK Border Agency website at www.ukba.homeoffice.gov.uk or call the UK Border Agency’s employers helpline on 0300 123 4699.

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Gluten-free proves a money maker for menus

Operators taking steps to introduce gluten-free options are set to reap the benefits, according to the latest independent research The research* commissioned by Swedish bakery Almondy, revealed that nearly a third of people (31.6%) have bought a gluten-free product – an increase of 17% since the last survey 12 months ago – and 78% (+9.8%) of consumers believed that catering outlets weren’t doing enough for coeliacs (people with a gluten intolerance) indicating there is 14

Issue 4 January 2014

money to made by operators embracing gluten-free dishes. Andrew Ely, Managing Director, Almondy, explains: “The gluten-free market is growing rapidly – more people are buying gluten-free products than ever before and yet in terms of foodservice demand is outstripping supply.

“There’s a massive opportunity for pubs, hotels, restaurants and cafés to profit, especially when you factor in that 36% of people would be willing to pay more for a gluten-free option.” But it’s not just the gluten-intolerant customers that operators could be missing out on, Andrew adds: “You

Gluten-free Cheese

Almondy’s Toblerone triangles

“In the UK, 1 in 100 people have coeliac disease, which has led to rapid demand for gluten-free products among consumers,” says Adrian Coulter, Development Chef for Kerrymaid. “By offering gluten-free food-to-go options, operators can tap into the £120 million market, which is predicted to grow to a staggering £519 million in 2016, according to Kantar World Panel. “Whether used hot or cold, as an essential component of a pizza, or even placed on top of a burger, cheese can be a key ingredient to many gluten-free dishes. Food-to-go outlets need to offer options that are suitable for these customers, without compromising on delicious food and taste.”

“There’s a massive opportunity for pubs, hotels, restaurants and cafés to profit” wouldn’t ignore the vegetarian market and the same goes for coeliacs; 73% (+4%) of respondents said they would be guided by the needs of a gluten intolerant friend on where to eat. This means operators could be missing out on entire dining parties not just people with gluten-intolerances. “With such a high demand, caterers not taking steps to incorporate coeliac friendly dishes could be losing out many times over!”

Sweet offerings With the special dietary need fast becoming a mainstream challenge for many operators, one way to update sweet menus is through Almondy. Underlining the power of brand appeal, 24% of respondents said they had heard of the crunchy, almond biscuit-based (and naturally gluten-free) cakes which are topped with popular confectionery

brands Toblerone and Rainforest Alliance certified, Daim. Other key findings from the survey confirm the value of using Almondy to gear up for the gluten-free market as 50% of respondents stated they would order the Swedish cakes if they were on the menu. The prospect grows even more attractive when you consider that a third of consumers would expect to pay more for gluten-free options. Andrew comments: “Our latest research shows that Almondy’s strong reputation in the dessert and special diets category has increased by +14% in the last year. As the fastest-growing brand in the frozen dessert market, Almondy offers caterers an easy and risk-free way of appealing to mainstream and glutenintolerant customers of all ages in one fell swoop.”

The demand for pizza in the UK shows no signs of abating. The market was last valued at £2 billion in 2009 and consumption levels now rival the US. At the heart of any reputable pizza offering is the Margherita. This crowd-pleasing pizza is suitable for a wide range of diets, including coeliacs, vegetarians, and those with seafood or nut allergies. “Cheese is a vital ingredient in pizza creation,” continues Adrian. “Kerrymaid Pizza Grate has the mild, creamy taste of true Irish dairy, and is completely glutenfree. It gives pizzas their characteristic stretch and melt qualities to ensure they will hold their shape without any oily residue, which is commonly associated with standard mozzarella and cheddar.

“A third of consumers would expect to pay more for gluten-free options”

Kerrymaid’s Original Slices

Issue 4 January 2014

Gluten-free “Burgers in all their varieties, beef, chicken, vegetarian and so on, form a quintessential part of any food-to-go menu and by making small changes, caterers can appeal to the gluten-free market.” Kerrymaid has seen heightened interest in its Kerrymaid Original Slices as a gluten-free burger topping, with their appeal stemming from the level of quality and creamy taste developed for consumers, and equally in their functionality for chefs. “Three billion sandwiches, wraps and paninis are sold each year in the UK,” explains Adrian. “Wraps are extremely versatile, as operators can sell them

Adrian advises that tuna melt wraps made with Kerrymaid Grated and glutenfree tortillas are a quick and easy lunch for customers and an excellent option for those with gluten tolerance. “These products have great melt qualities, without any messy and unattractive oily residue commonly associated with cheddar. This makes it more visually appealing and saves time for chefs, as it melts quicker and more evenly than many cheeses. “Kerrymaid Original Slices, Pizza Grate and Grated are part of a range of versatile gluten-free products that also includes Kerrymaid Angelito Ice Cream Mix, Kerrymaid Custard and Cream Alternatives. The ingredients

“By offering gluten-free food-to-go options, operators can tap into the £120 million market, which is predicted to grow to a staggering £519 million in 2016” throughout the day, from breakfast to dinner. They are an easy option, especially for people on-the-go, therefore outlets should consider gluten-free options as the wide variety of filling and serving choices make wraps a perennial favourite.” Cheese has been identified by the BSA as the UK’s second most popular sandwich and wrap filling, accounting for 19,900 tons per year, and this offering can help create an interesting gluten-free menu.

enable operators to deliver a plethora of dishes with great flavour and visual appeal to consumers with specific food requirements.”

Fine spices & ingredients One of the UK’s leading online Indian grocery stores, Spices of India, has just added Indian Lime Pickle to its ever-growing list of fine spices and ingredients. Gluten-free and based on a traditional Goan recipe, it is authentically made using whole Indian lime skins and Almondy is advising operators to grab a slice of the profits to be had in the gluten free market by adding gluten free options to their menu

Kerrymaid Pizza Grate is completely gluten-free

a hint of chilli, and is said to bring a taste of Indian sunshine to meals. With no artificial additives, 100% natural and no MSG, this mild pickle is said to be perfect spooned over poppadoms to accompany a curry, slathered on bread to add a bit of heat and zing to a sandwich, or if you’re feeling a little adventurous, paired with blue cheese. Spices of India launched in 2006 and is now one of the leading online Indian grocery stores in the UK, supplying authentic Indian food, spices, sweets and cookware to chefs and home-cooks. Olde Goa Indian Lime Pickle is available direct from www.spicesofindia.co.uk and a 200g jar costs £2.25 with standard UK postage and packaging costing £3.95. *Source: Toluna/Almondy Consumer Insight July 2013.

Useful contacts Almondy

www.almondy.com/en

Kerrymaid

www.kerrymaid.co.uk

Spices of India

www.spicesofindia.co.uk 16

Issue 4 January 2014

How to...

Maximise hygiene in the kitchen Speed is of the essence when providing food to go - but hygiene must never be compromised since this could have a huge impact on the safety of customers and on the retailer’s reputation. Amelia Baker, of Tork hygiene products manufacturer SCA, looks at ways of maximising hygiene in the fast food kitchen It has always been a challenge to balance high levels of hygiene in the professional kitchen with speed and efficiency of service. But it is particularly tough in the food-to-go sector. Staff in pizza outlets, sandwich shops and other takeaways need to work at speed and often in cramped conditions – and in full view of the customer. So they need to be seen to be adhering to good hygiene practices because if they fail to do so, all sorts of problems could occur. If a customer witnesses a chef sprinkling anchovies on to a pizza

immediately after blowing his nose, that customer may well be put off visiting the outlet again.

intervals. And these systems should ‘look the part’ to inspire confidence in the customer.

At the same time, food agencies are becoming more sophisticated in their ratings systems and it is now all too easy to discover the hygiene rating of a takeaway simply by visiting the Food Standards Agency website.

Smart, eye-catching dispensing systems for food wipers and cleaning cloths make sense for a number of reasons. They will create an impression of tidiness and order while also allowing staff to quickly locate the product they need. The dispensers will also protect the products from contamination before use.

Food workers therefore need access to fast, efficient hygiene systems that allow them to quickly clean food surfaces and wash and dry their hands at frequent

Tork Performance turquoise and white ABS dispensers have been designed with Issue 4 January 2014

How to... hygiene-critical food kitchens in mind. The tightly-sealed units can be used to house anything from Tork Kitchen Cleaning Cloth – a soft, absorbent cloth containing cotton fibres for higher wet strength – to more general-purpose centrefeed wipers for hands and surfaces. The Tork Reflex™ Single Sheet Centrefeed system works well in more compact fast-food premises since the roll is housed in a hygienic and space-saving dispenser. The single-sheet dispensing system helps to reduce consumption by up to 37 per cent* which helps to keep down waste and costs. There is also a portable dispenser available to help maintain hygiene on the move, since in a busy food-to-go kitchen there may be limited time to hunt around for different products for wiping the hands and mopping up spills.

The Food Standards Agency advises that separate cleaning materials should be used for different tasks in the kitchen. And when it comes to hand hygiene, the Food Standards Agency advises staff to wash and dry their hands thoroughly before handling food1. General hand hygiene advice for food service kitchens is that the hands should also be washed after using the washroom, after throwing anything away in the bin and after touching any part of the body. Hygienic systems for hand washing and drying need to be provided, and userfriendly soaps such as Tork Extra Mild Foam Soap or Tork Extra Mild Liquid Soap will help to protect frequentlywashed hands from chapping and soreness. Since hand washing needs to be carried out frequently in the kitchen it makes

“Providing smart systems and hygienic cloths and wipers is only part of the challenge in the food service kitchen”

sense to provide soft towels that are kind to the hands to encourage hand hygiene. Providing smart systems and hygienic cloths and wipers is only part of the challenge in the food service kitchen. A key point in the Food Standards Agency’s advice relates to training since it is vital that staff understand the importance of hygiene. Tork offers a series of training modules2 on its website designed to help food service managers to inform their staff of best practices. The modules have been developed by the Oxford School of Hospitality Management at Oxford Brookes University, a leading provider of educational support for the food service industry. Maintaining high levels of hygiene in the food-to-go sector is a constant battle, but retailers can stay on top of this with the aid of products and systems that create a good impression while also encouraging good practices and reducing the risk of cross-contamination. http://www.food.gov.uk/businessindustry/caterers/food-hygiene/#. UoH-QigvqOE

http://www.tork.co.uk/Why-Tork/ Hospitality/Hygiene-in-Foodservice/ Surface-cleaning-in-Hospitality/

Issue 4 January 2014

Fish & chips

Fish and chip shop wins £30,000 prize Gourmet fish and chip shop, Russell’s Fish & Chip Shop in Broadway Village, Worcestershire has won a year’s free supply of Lord Chips in a nationwide Facebook competition to mark National Chip Week This prize, worth £30,000, crowns a successful 12 months that saw the village’s first chippy for 40 years quickly drum up enough demand to extend its opening hours from five to seven days a week. Russell’s is now lauded as Trip Advisor’s number one restaurant in the historic village often called the Jewel of the Cotswolds. Russell’s winning formula combines a 24-cover eat-in restaurant (with outside seating in the summer), a thriving takeaway business, an alcohol licence that allows customers to enjoy a pint of

ale or glass of Champagne with their beer-battered fish or lobster – and a menu that includes sophisticated sides, ice-creams from a local farm and a Tiddlers’ menu for kids alongside its core offer of freshlycaught fish and chips. “The secret to our success at Russell’s Fish & Chips is our staff, consistency, buying the right products and selling them at the right price,” explains restaurant owner, Andrew Riley. “We put lots of things on the menu but most people want cod and everyone

“Chips are a big part of our business so we’ve got to get it right” wants chips. Chips are a big part of our business so we’ve got to get it right. “It takes a premium chip to partner scintillating sides such as Fennel & Chilli Squid with guacamole and Potted Shrimp with Melba Toast and the traditional-style Lord Chips passed the all-important taste test with flying colours. “The perfect chip for me is fluffy inside, crispy on the outside, and as fresh as possible and Lord Chips really do taste and look as good as homemade chips,” enthuses restaurant manager Ross Cameron.

Great taste, however, is just the first of many boxes that need to be ticked to meet the demands of a thriving new business, adds Andrew: “There are a lot of challenges running a fish and chip shop. Consistency is a big one in theory 80% of your customers are returning customers so you need to keep them happy. With Lord Chips, you get consistency and ease of use.” As well as reduced labour costs, Ross values the savings Lord Chips deliver in terms of zero food waste and lower energy bills as the fast-cooking chilled chips are said to use 50% less energy than their frozen counterparts. Their low fat absorption was an added hook for a business that takes health seriously and has carefully selected a high-performance local rapeseed oil to keep its food substantially lower in fat than the typical takeaway. “We’re really grateful to Lord Chips for winning the prize - it was a really great thing in our first year of trading and it has given us an enormous boost,” concludes Ross. Issue 4 January 2014

Chicken at its very

best!

www.meadowvalefoods.co.uk 20

Issue 4 January 2014

Pizzas

h e t m e k o a st M

yo u r

pizza o

g n i r ffe

Put pizza on the menu and you could reap the rewards “The recessive economic environment has put pressure on foodservice outlets, as many customers have tightened their purse strings,” says Adrian Coulter, Development Chef for Kerrymaid. “However, casual dining, food-to-go outlets and fast casual operators have all outperformed within this market, with many achieving positive sales growth in 2012, which is also set to continue over the next few years.” Adrian continues to say that consumer demand for convenience will drive innovation and expansion within this industry. “As visitor frequency to these

outlets remains high, future growth largely depends on encouraging customers to trade up and increase their spending.

“Adding takeaway pizza to the menu will substantially widen options and draw in crowds” “With pizza recognised as one of the most popular foods in the UK and consumption levels now rivalling the US, adding takeaway pizza to the menu will substantially widen options and draw in crowds.”

Pizza is a convenient, indulgent and family-friendly dish that appeals to both adults and children alike. This menu addition will help support future volume and value growth of the food-to-go market. “Most people agree that the image of a slice of freshly cooked pizza heaped with melted cheese is hard to resist and therefore remains a vital component in pizza creation,” comments Adrian. “Operators need to invest in quality, consistent and versatile ingredients that deliver tasty food for consumers. “Kerrymaid Pizza Grate has the mild, Issue 4 January 2014

Pizzas creamy taste of true Irish dairy. It gives pizzas their characteristic stretch and melt qualities to ensure they will hold their shape without any oily residue, which is commonly associated with standard mozzarella and cheddar.” While pizza toppings vary greatly around the world, reflecting regional tastes, cultural preferences and current trends, Margherita is a favourite choice of pizza in the UK and is suitable for a wide variety of diets. Additionally, consumers can personalise their Margherita pizza with toppings like chicken and pepperoni, making it a desirable menu option for almost any customer, whilst increasing profit opportunities for outlets. “Operators should market their pizza offering in order to encourage customers into extra – or unplanned – purchases,” advises Adrian. “Appetising photography is a key driver to provoke impulse purchase at point of sale, alongside meal deals to drive extra margins, and a loyalty scheme to encourage repeat visits. “Kerrymaid has developed a range of essential products that are versatile and consistent. The ingredients enable

“Double A Kebab spotted a gap in the market for a quality product that could be used in several applications – including pizza” operators to deliver a plethora of dishes with great flavour and visual appeal. The pre-grated format of Kerrymaid Pizza Grate also allows for flavoursome pizzas to be prepared at speed.”

Innovation Double A Kebab, one of the leading brands in the market which has been manufacturing kebab for over 25 years, spotted a gap in the market for a quality product that could be used in several applications, including pizza. The company looked at the emerging gourmet sandwich and pizza markets and using their secret blend of spices – a mix of New Zealand lamb and UK sourced beef – Double A totally reengineered the manufacturing process to ensure that the best taste and texture The Doner Meat Box from Double A allows portion control

Kerrymaid believes its Pizza Grate cheese is ideal for using on pizzas

was provided in their doner meat. The result? The product, Double A Instant. “Many other alternative sliced pizza products are either nothing like a real doner kebab, or are cooked strips taken from a kebab machine and then frozen,” comments Chris Withey from Double A. “We wanted to provide the customer with a versatile product that was easily portioned and wasn’t viewed as a product that they considered as ‘left overs’.” The company’s ‘Instant’ kebab - Double A Instant – is a lamb and beef sliced kebab which can be cooked in a microwave, on a grill or any other heating method including on a pizza. The meats are mixed with the secret spices and fresh green Jalapeno chillies to give a nice warmth without it being too hot to taste. The product itself is very versatile and can be used in its natural strips or sliced or diced to suit different applications. “Let’s face it, kebab is a bit of a guilty pleasure for most people,” says Chris. “It hasn’t got the best public perception but after tests – and we’ve tested it three times! – Double A Instant tested free of Transfat. This may alter slightly after cooking under a pizza grill, but it’s a step towards changing the bad PR that kebab gets in the UK.”

Issue 4 January 2014

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Issue 4 January 2014

Focus on...

Looking at the year ahead

Planglow’s grease proof Gastro Deli Paper is said to work well with a street food offering

For more than 25 years top labelling and eco packaging provider Planglow has been a leader in the food-to-go field. Readying itself for the year ahead, Planglow’s Marketing Director Rachael Sawtell provides the company’s insights into the trends and developments that will help to shape the industry during 2014 and beyond We are anticipating the emergence and strengthening of three key interconnected trends during 2014. These are health and provenance, world flavours and casual and tiered dining.

Health and provenance Consumers are becoming far more discerning when it comes to food - in terms of both flavour combinations and provenance. This is a direct result of the ever increasing diversity of our culture, as well as the issues associated with 24

Issue 4 January 2014

poor provenance - environmental, social and economic - as highlighted by the horsemeat scandal. Locally-grown foods and traditional British fare will continue their recent

“The street food scene exploded in 2013 and looks set to be more long term movement than passing fad”

Planglow’s Marketing Director Rachael Sawtell

renaissance - especially in terms of breakfast which is increasingly being eaten at work or on-route. Traditional British breakfasts remain extremely popular but the emphasis is now shifting to healthier options so things like porridge with fruit and nuts, or lean cooked breakfast wraps. Stronger provenance, combined with the introduction of new labelling legislation at the end of the year, has brought about a need for greater transparency. This is becoming increasingly evident through

Focus on... the heightened levels of enquiries we are now receiving regarding our allergen labelling products and NutriLogic software.

Planglow is launching new 16oz Natural Deli Pots in the New Year

NutriLogic calculates nutritional information from the food provider’s recipes so they can then add this to their labelling through our market leading labelling software LabelLogic. NutriLogic had proven popular with our contract catering customers for some years but since the introduction of the government approved Guideline Daily Amounts (GDA’s) scheme which the software can accommodate, enquires have been coming in from growing numbers of smaller operators too.

World flavours & street food Our menu choices reflect the rich melting pot of cultures present in the UK and both fusion and world flavours are now standard. South East Asian and Middle Eastern - particularly Lebanese - style foods will continue to dominate the market. These look set to surpass Chinese and Indian cuisines as the new British favourites - certainly in the midterm.

fad. Gourmet hot dogs and burgers will feature heavily, as will South American flavours due to Brazil hosting both the World Cup and next Olympic Games. Launched last summer to support the growing street food movement, our Natural Deli Pots have already proven

“Costs look set to remain a dominant theme for 2014 because, whilst the economy is in recovery, budgets are still a core consideration for both consumers and caterers” This is down to several factors including the availability and cost of ingredients, as well as greater awareness of what they actually are and how to enjoy them. South East Asian and Middle Eastern foods also support the rise of health and dietary options as mentioned previously. This is especially pertinent for grab and go operators as cuisine from these regions offers bread and gluten-free choices. Elements of both South East Asian and Middle Eastern foods also work well with more traditional British fare - the now widespread use of sweet chilli sauce or humus in sandwiches, being a case in point. Street foods fit nicely into the world flavours trend. Having had a presence for some time, the street food scene exploded in 2013 and looks set to be more long term movement than passing

immensely popular. Our customers are now using them for anything and everything from porridge or soups to curries, rich deli salads and dips. So much so, that we are launching a 16oz version in the New Year.

Casual and tiered dining The street food movement is demonstrative of our increasingly relaxed attitude to eating out. Sharing platters, light bites and petite plats are now commonplace, while non-seated or eat-at-bar concepts can be found in any city centre. In fact casual dining is so popular, even three times ‘World’s Best Restaurant’ winner Noma now offers a shared banquet seating option for its guests. This mellowing of the dining-out rules

can be attributed to our ever busying lifestyles, with new markets growing around those who are constantly on the go, and at every time of day. However, it’s also a direct result of the financial downturn whereby caterers have actively created less expensive - and therefore more casual - food options to help encourage trade. As in previous years, costs look set to remain a dominant theme for 2014 because, whilst the economy is in recovery, budgets are still a core consideration for both consumers and caterers. For this reason we are currently investigating an even lower-cost alternative to our bloomer packs and sandwich wedges. However, it’s no longer a case of solely providing budget options, 2014 is the year of the tiered offering. Having gathered momentum over the past twelve months, offering two, three or even four ranges represents choice - in terms of flavours and ingredients – as well as price points. This allows the customer to pick and choose depending on their mood or budget and supports the food provider in keeping their profit margins high while food and other waste is kept to a minimum. For more information on Planglow and the products they offer, visit www.Planglow.com. Issue 4 January 2014

Business profile

Mom’s Dogs proving a success on menus Launched in 2013, Mom’s Fabulous Hot Dogs is going from strength to strength. Linda McKeown caught up with the company’s Managing Director, Nick Pagett to discover how it all started

Starting work at the tender age of twelve making toasted sandwiches and washing dishes at the 5* Pennyhill Park, Country House Hotel in Surrey is how Nick started his working life in the food industry. Following that, he worked as a waiter for Cunard aboard QE2 and Royal Caribbean gaining broad knowledge of different cuisines from around the world – after which he ventured into sales. “My first sales job was working for McCain Foods, followed by National Account Manager for Brakes, Premier Foods and other small businesses,” explains Nick.

“The difference in quality is substantial and offers a much better eating experience and value for money for all involved” In 2008 Nick set up his own hot dog business, supplying his products overseas and visited several German manufacturers of hot dogs to enable him to start developing the Mom’s range of hot dogs in 2012. After completing his research, Nick launched Mom’s Fabulous Hot Dogs in 2013. 26

Issue 4 January 2014

“I created the Mom’s brand 18 months ago, having thought endlessly about what I could call a premium gourmet brand of hot dogs,” says Nick. “I wanted a brand that conveyed trust and good food, while keeping it simple and memorable. “Brand names can be too complicated sometimes and when I stumbled on the name Mom’s I realized it was a perfect fit – a name and theme that every age could relate to. “Mom’s conveys everything the brand stands for and has developed into a retro American style image, adding more depth and recognition, setting us apart from the current hot dog brands.” And each of Mom’s products have catchy names too, from their flagship Mom’s Bad BoyTM, the mean and meaty hot dog, to their Dinky Dogs which are ideal for children or smaller appetites. “I had long since realised that hot dogs in the UK had poor

consumer confidence due to their soft, textureless meat, excess salt and lack of taste and no one really opted to buy one unless in a place where there was little else on offer,” explains Nick. “I had spent many years working with a range of German hot dog manufacturers, learning about how they made their sausages, learning the techniques in smoking and production methods.

Business profile Moms 036 Poster-A4 PRINT.pdf

27/10/2013

15:08

“Each of them offers something slightly different, and I set about working with the two best companies I could find to create the perfect range.” So what’s so great about hot dogs? Nick says he has loved working with hot dogs from day one. “It’s a fun market! Generally where people eat these things they are going out to have a good time, and I get a buzz from that. “What makes our products unique is the range, memorable branding and product names,” continues Nick. “Every hot dog from our range is completely different and offers a big flavour, great texture and amazing eating experience. “And we use only prime ingredients. All of the meat used within Mom’s hot dogs is from a trusted single source supply in Germany and only fresh meat is used with our suppliers being rigorously inspected. “There is a strong demand in the UK for gourmet hot dogs in the market and we’ve been inundated with enquiries and are supplying a number of the leading foodservice and convenience retail companies.” With hot dogs topping foodservice menus, there’s strong competition in this market but Nick believes that the Mom’s brand offers something different. “Mom’s has no association with the soft mushy products being offered by other companies. The products do not compare in appearance, taste or texture. I think that

MFHD Sales Flyer A5 05.08.13_Mom's flyers A5 04/08/2013 18:45 Page 1

HUGE, MEAN & MEATY

NOW BEING SERVED C

CMY

THE HOME OF

Taste more at www.moms-uk.com email: sales@moms-uk.com tel: +44 (0) 845 548 2100 the market is right for our products and the consumers love them. “Hot dogs are not a fad; they are a core product, like burgers, that are here to stay. With the emerging American influences in the fast food industry and public demand for better quality food, hot dogs are finally stepping up to the mark.” With the popularity of hot dogs on the rise, what challenges does Nick face? “The biggest challenge has been managing such a huge demand! It has been very hard work for all of us.” It all sounds very positive for such a relatively new company and Nick tells me that there are already plans for expansion.

AT GREA GREAT TASTE TASTE

“We are expanding in many areas in the UK and also into eastern Europe, where we sell a large amount of product. And we also have interest in Ireland! “Our vision is to become the number one name in gourmet hot dogs,” continues Nick. “We have extensive new product development ideas and some brilliant hot dogs lined up for launch in the future, which will keep the spotlight on us and keep our consumers and customers coming back for more.”

“Our vision is to become the number one name in gourmet hot dogs” And what would Nick say to any foodservice outlet that was looking to incorporate Mom’s hot dogs onto their menu? “The cost of a Mom’s hot dog is little more than a conventional hot dog. We supply some eye catching signs and branding to all our customers free of charge. “The difference in quality is substantial and offers a much better eating experience and value for money for all involved. You can rotate new products from our range on your menu, which your customers will love – and we have fantastic hot dog rolls and Mom’s branded trays to add the finishing touch!” Issue 4 January 2014

Equipment focus

Heat up your sales with the right equipment We take a look at the hot topic of beverage equipment – just what should you be looking for when making a purchase? Tea and coffee always top the list of popular hot beverages; with the aroma of freshly brewed coffee adding to the café culture experience now known and loved outside of the traditional coffee shop environment.

Vivreau’s Vi Tap

In the colder months hot chocolate also takes centre stage, with adults and children alike looking to warm up with something sweet and creamy. “Caterers need to ensure their hot beverage offering is as good as it possibly can be to satisfy ever-increasing customer expectation,” says Heather Beattie, Buffalo Brand Manager, Nisbets Plc. “While this starts with using the finest ingredients, equipment can also play a part in delivering the most desirable hot beverage offering.” The Buffalo Coffee Machine (G108) from Nisbets lets subtle coffee scents permeate the air; while at the same time creating minimal ‘noise’ – said to be far less than that of a traditional espresso machine. What’s more, as an easy-to-operate machine, caterers

Issue 4 January 2014

without expert barista training can still serve up a quality beverage. And for your hot chocolate offering, the Buffalo Hot Chocolate Dispenser (GF539) is said to offer the perfect solution. With a 9 litre capacity and an easy to set temperature dial, you can help ensure your drinks are dispensed at the ideal temperature every time. “Ideal for pre-made hot chocolate, the Buffalo Hot Chocolate Dispenser boasts a bain-marie style heating system with an easy to set temperature dial, ranging from +30 to 100 degrees Celsius – perfect for consistently hot beverages every time,” explains Heather. “Heated and stirred to avoid a skin and lumps, the liquid will keep indefinitely as long as the unit remains switched on. “With a 9 litre capacity, the dispenser offers up to 34 servings [based on a standard 9 ounce serving cup], with a drip tray to capture any excess. The anticlogging tap ensures a smooth serve, whilst the high density polycarbonate bowl is both simple to remove and easy to clean.”

Choosing the right equipment Stephen Charles, Managing Director at Vivreau agrees that the equipment used plays a key part in operators being able to provide top quality drinks. “It’s vital to implement the right equipment in order to provide the best quality beverages on your menu. “And it would appear that the number one concern for all operators is how efficient the equipment they implement will be – can you use it to create a wide variety of drinks? Does it enable you to cope with fluctuating demand? Will

“Caterers need to ensure their hot beverage offering is as good as it possibly can be to satisfy everincreasing customer expectation”

Equipment focus The V3 Bottler with bottles from Vivreau

Burco’s New Auto Fill Boiler

it save you time, money and effort in the long run? When making an initial investment, the answer to all of these questions needs to be, ‘yes’.” A water filtration system from Vivreau claims to do all of these things. No matter the type of venue, the company believes that they have a system to suit a range of business needs; the Vi Tap, for one, has proven functionality in a multitude of establishments, where its capabilities include high quality hot, chilled still and sparkling water, all available at the touch of a button. The V3 Table Water Bottling System works to an operator’s advantage, where the latest ice bank refrigeration technology is utilised to dispense purified still or sparkling water on tap, served in bottles that can be branded to café or restaurant specifications. The reusable Designer glass bottles themselves mirror the aesthetics associated with minimalism, instantly introducing sleek and eye-catching design to a variety of venues. You can choose from Twist, Swing or Classic. “The more compact Mini Bottler is an ideal variation of this unique equipment

“It’s vital to implement the right equipment in order to provide the best quality beverages on your menu” for smaller establishments, with its minimal footprint and counter-top practicalities making it an attractive and space saving addition,” explains Stephen. “Both the Vi Tap and V3 Table Water Bottling systems actively work to reduce wastage by eradicating the need to outsource. Pre-bottled water becomes obsolete when the equipment

is implemented, meaning venues serving this high quality, filtered drinking water can promote their services with a label of environmental consciousness. “In addition the Vi Tap has a power saving option that reduces electricity consumption, so busy periods don’t have to mean a significant increase in running costs, whilst the Designer glass bottles that come with the V3 Table Water Issue 4 January 2014

Equipment focus Bottling systems are entirely dishwasher safe and therefore re-usable, highlighting how either system works wonders for boosting profits whilst being mindful of expenditure.” Caterers throughout the industry should be considering the use of a dedicated hot water boiler which is suitable for multiple drinks, and worthy of the space it uses in the kitchen or front of house set-up, warns Diane Ho, Commercial Product Manager at Glen Dimplex Professional Appliances. “Hot beverage equipment comes in all shapes and sizes and often requires a specific unit for a specific function. For example an espresso machine is ideal for making coffee but then fails to produce water hot enough to make the perfect cup of tea. The Chocolady from Carpigiani

“Operators should also carefully consider the size and capacity of the new equipment to ensure maximum output. Thought should be given to ensure that the unit is not too big that it takes valuable space and is underutilised, yet is large enough to handle demand during even the busiest periods.” Designed to provide water at higher temperatures than traditional coffee and espresso machines, Glen Dimplex believes that operators will be surprised at how much of a difference a dedicated water boiler can make to hot beverage sales.

Burco has been a name synonymous with high quality, robust hot water boilers suitable for both front and back of house beverage making in all types of catering establishments for over 50 years.

“Taking the traditional commercial water boiler to the next level, the new British manufactured range includes auto-fill boilers with built in filtration, ideal for establishments in hard water areas; as well as standard auto-fill and manual fill boilers, available in a range of sizes. “Combining an extensive research and development project with the brands |

Issue 4 January 2014

The Burco auto-fill filtration range gives operators an almost continuous supply of hot water, automatically topped up with freshly filtered water, without the unwanted impurities. Not only does this aim to help extend the lifespan of the appliance but also helps to ensure the customer receives their hot beverage with enhanced clarity and taste. In addition, an innovative ‘eco-mode’ helps the operator save on energy

“Caterers throughout the industry should be considering the use of a dedicated hot water boiler which is suitable for multiple drinks”

“Renowned for consistency and reliability from the outset, caterers have been waiting with anticipation for the unveiling of the new British manufactured range of manual and auto-fill commercial water boilers which launched this autumn,” enthuses Diane.

previous experience in the market, the range includes models to suit individual business needs.”

costs by automatically putting the appliance to ‘sleep’ when not in use, such as a period of inactivity or outside of operational hours. Finally a state-ofthe-art touch-screen LCD display with a choice of ten languages including Urdu, Mandarin Chinese and Hindi, allows the operator to quickly and efficiently adjust the water temperature between 80°-98c, something that proves crucial when serving the wide range of different speciality tea’s that are becoming increasingly popular with customers. For establishments with a smaller demand for boiling water, the new British manufactured Burco manual-fill boilers allow the premises to offer customers piping hot beverages with the added convenience of manoeuvrability when needed. Featuring a patented locking tap design to allow for continuous flow when required and a sleek stainless-steel design, the boilers are said to be ideal for both back and front of house service.

Hot chocolate “Offering a diverse hot drinks menu is essential to ensuring all customers are catered for no matter what the season or occasion, while increasing the establishment’s average spend per head,” says Gary Ingram, Sales Director at Carpigiani UK Ltd.

Equipment focus “Despite strong competition in the hot beverages market, the sale of hot chocolate has remained a strong and important source of income for many cafés, coffee shops and QSR’s. A product adored by many, hot chocolate provides a warming, homely feel, while the intense chocolaty flavour is able to satisfy a craving for something sweet.”

The Hot Chocolate machine from Nisbet’s

Gary goes on to warn caterers that it’s essential that they are able to produce the right consistency and flavour to ensure customers come back time and time again. “Hot chocolate is often viewed as an indulgent treat for customers when away from home; therefore it’s something operators need to be of a consistent high quality to ensure repeat business.”

The ‘Chocolady’ machine from Carpigiani is said to be perfect in creating a gourmet beverage experience. Its bain-marie heating system helps prevents the chocolate from burning and ensures even, natural cooking to keep the taste, density and smell of the product in perfect condition. Heating-up in just 15 minutes, the Chocolady’s circulating paddle stirs and tempers the chocolate mix into a thick and rich hot chocolate drink – a process that can be seen through the transparent bowl. “Compact and easy to maintain and keep clean, the Chocolady’s modern design makes it the perfect addition to any pub countertop, where it can be left on the display or used behind the scenes to provide customers with a delicious, rich and creamy hot beverage,” advises Gary. “As well as chocolate, use the Chocolady to heat and mix all sorts of hot drinks – tea, coffee, milk, chai, even mulled wine! You can choose from 10 litre or 5 litre sizes.”

Creating an experience “From research into consumer trends, it can be argued that the experience gained from interacting with the brand or retailer is the most influential factor in the buying process – even during take-out service – including the likelihood of a repeat purchase and therefore customer loyalty,” says Guy Cooper, Managing Director at Mitchell & Cooper. “In venues serving hot beverages, it’s not the implementation

of the highest quality coffee machine that will make the difference; it won’t tackle the issues associated with a more sensory setting in which to create said experience.” The use of traditional knock boxes used when cleaning portafilters can be loud and will upset the chilled-out atmosphere that hot beverage drinkers crave, and will often result in a messy environment, especially during peak periods. “Sensory branding rules imply that sounds should reflect the ethos of the brand’s chosen retail space, so a quieter alternative such as the Pro-Fondi from Bonzer is much more favorable,” explains Guy.

Mitchell & Cooper’s Pro-Fondi

“This unique electronic portafilter cleaning device works quickly and quietly and as it’s designed to fit onto a work surface where waste can be hidden underneath, with a higher capacity for used grounds than competing market alternatives, it eliminates the associated mess.” Issue 4 January 2014

Design inspirations

Simple Simon bring a taste of Kerala to new restaurant design When the owners of award winning restaurant, Kerala, commissioned Simple Simon Design for their new venue Mint & Mustard, they were adamant that the new venue should reflect the vernacular architecture of their native Kerala. QuickBite finds out more 32

Issue 4 January 2014

The ambition was to deliver an environment befitting a culinary team that in the last year was runner up in Observer Food magazine’s annual award for ‘Best Restaurant’ and garnered a Michelin Guide Bib-Gourmand.

“The designers used the Mint and Mustard team’s own family photos of Keralan buildings to draw inspiration from” The designers used the Mint and Mustard team’s own family photos of Keralan buildings to draw inspiration from. The key features were timber framed buildings of dark wood with high pitched roofs finished in woven mat of reeds and grasses. Many of the exterior walls are open allowing refreshing breezes and allowing the rich greens of the Keralan vegetation to permeate the rooms. By contrast, when Simple Simon first visited the new Taunton premises, they

Design inspirations

found a long thin low ceilinged property with a number of small rooms. Senior designer Simon Jones drew up a plan that removed most of the dividing walls on the first floor and exposed the pitched roof trusses. This enabled a new arched window to be installed at the front to harvest light and throw it back deep into the property.

â&#x20AC;&#x153;Woven banana leaf matting was fire-proofed and fixed to the ceiling to emulate Keralan roof spacesâ&#x20AC;?

In the middle of the building the existing Victorian staircase was kept, but a large portion of the first floor was removed to create an inviting view of the new vaulted space upstairs. Moooi pendant lights were installed in this double height space to draw the eye upward from below and down from above to further link the two levels.

Issue 4 January 2014

Design inspirations

Simple Simon Design starts every project with a clear brief drawn up in collaboration with their clients that addresses the specific operational and business needs of the venue. In this instance, that meant ensuring a minimum of 90 covers. The original Mint and Mustard in Cardiff had a second dining room that felt divorced from the main dining space, so the success of finding a way of uniting the two floors at Taunton was a major hurdle that was overcome. Then were the usual problems of providing suitable kitchen space with the necessary storage for chilled and ambient ingredients and ensuring the service lines to and from the counter enabled swift and safe delivery of food. The client was also keen to have a downstairs bar that elevated the

“A large portion of the first floor was removed to create an inviting view of the new vaulted space upstairs” offering and made a pleasant waiting area for aperitifs or coffee. In the completed restaurant woven banana leaf matting was fire-proofed and fixed to the ceiling to emulate Keralan roof spaces, whilst the floor was finished in a new durable bamboo which emulates the natural teak of the subcontinent. The walls are decorated with a variety of antique framed portraits of Indian nobles and senior administrators, which are offset by the rustic shutters textured by decades of weathering. The look was completed with imported copper vases,

carved stonework and framed butterflies caught in the Keralan back waters. The final result has proved very popular with local diners and is trading well. “We’re delighted with the interior,” enthused Ait from Mint and Mustard. “The restaurant looks fantastic! We get a lot of compliments from our clients. It’s a truly unique space that represents what we wanted to say about Kerala and the Mint and Mustard experience. We’re very pleased to have a restaurant befitting the quality of our food.”

Get in touch Simple Simon Design Ltd 5.10 Paintworks Bath Road Bristol BS4 3EH

WINE FOOD PAIRING

T: 0117 972 5976 W: www.simplesimondesign.co.uk 34

Issue 4 January 2014

Whether youâ&#x20AC;&#x2122;re a chef, hotelier, or sommelier, the Hotel & Catering Show 2014 is a unique platform to network with suppliers, discover new products and to learn from leading professionals. Make sure you register now to secure your place at the greatest event for the hospitality industry in the South of England.

www.hotel-expo.co.uk

11â&#x20AC;&#x201C;12 March, Bournemouth, BIC Issue 4 January 2014

Food review

A taste of... plum and spilt milk Trevor Langley talks about his latest dining experience at The Great Northern Hotel. First opened in 1854 it has now been magnificently restored This very fine, luxury, boutique hotel in London evokes all the glamour and sophistication of the iconic building’s history. The Great Northern Hotel stands proudly between St Pancras and King’s Cross train stations, with direct access to/from the concourse of King’s Cross station and houses the superb restaurant, ‘Plum + Spilt Milk’ (referring to the nickname of the original LNWR Dining Car, No 5159 – the oldest dining car in the world – the colours of which suggested thoughts of plum and spilt milk).

to-ceiling windows, along with superb service. All dietary requirements can be catered for and in addition, celebrations, events and conferences can also be accommodated for. The venue can be booked online too. And the top tip from me? Book in advance to help avoid disappointment. A truly exceptional experience.

The Great Northern Hotel is extremely well located for a stay – especially if you are travelling further afield on the Eurostar. Highly-acclaimed chef, Mark Sargeant, has created menus for Plum + Spilt Milk, using wonderful ingredients. Starters include Redleg Partridge Salad, with grilled pears and watercress, for example.

“First opened in 1854 it has now been magnificently restored” Main courses have choices such as Baked Fillet of Seabass, with braised celery heart, and, cooked on their Inka grill, Roast Whole Goosnargh Chicken and 32 Day aged Angus Sirloin. The desserts are impressive, too. Poached Pear, with gingerbread ice cream, or Baked Alaska, with marinated cherries, are menu favourites. One of their signature drinks is ‘1854’ (aptly-named because of the year of the hotel’s opening). This is very popular, as are numerous others, including, ‘Oriental Express’, ‘King’s Garden’ and their ‘Classic Champagne Cocktail’. Open for breakfast, lunch and dinner, you can be sure that you can enjoy the ambience, handmade furniture and floor36

Issue 4 January 2014

Get in touch! Great Northern Hotel

King’s Cross St Pancras Station Pancras Road London N1C 4TB T: 020 3388 0818 E: info@plumandspiltmilk.com W: www.plumandspiltmilk.com www.gnhlondon.com

Marketing

Boost your customer loyalty levels Loyalty is absolutely priceless for hospitality operators because it costs five times more to acquire a new customer than to retain an existing one – but it is becoming harder than ever to achieve this. QuickBite finds out more about how the new iZone Module from Zonal helps operators boost loyalty levels Zonal believes that customer loyalty is something well worth striving for so it has developed an innovative technological solution to help operators win the loyalty game, build a better relationship with customers and prosper from retained business. Its iZone Loyalty module – part of the iZone suite of marketing tools – allows hospitality outlets to operate tailored loyalty schemes through their EPoS terminals so customers can collect points, accumulate ‘cash back’ or receive bonus items or discounts. Stuart McLean, Managing Director, Zonal said: “Customer engagement is more important than ever because outlets have to retain and build a good relationship with as many customers as possible to be successful in the long term. However, traditional loyalty systems have been time consuming to set up and run, plus often do not take account of the fact that consumers are very different in terms of the number of times they visit an outlet and the products they purchase when they are there. “iZone Loyalty overcomes this by providing an easy and practical solution

for operators by giving them all the tools they need to develop bespoke loyalty schemes that reflect the nature of their business, the behaviour of customers and their individual purchasing habits. By linking individual customers to their product choice and spend data, it allows outlets to develop tailored, one-to-one marketing at the touch of a button.”

“It costs five times more to acquire a new customer than to retain an existing one” iZone Loyalty ensures all systems, including promotions, pricing and stock ordering, are in sync with the loyalty programme which delivers efficiencies in many areas and also helps to reduce fraud. It is also said to allow operators to run multiple benefits and schemes if they wish and set date ranges for rewards as they are required. One of the first to experience the benefits of iZone Loyalty is the Orchid Group – who operate over 240 pubs, restaurants and bars. They have launched an industry first with a loyalty, reservations and till data integration system piloted

at its Pizza Kitchen & Bar pubs. It allows managers to access and analyse information on all purchases made by members of the Slice scheme – the Pizza Kitchen & Bar loyalty card. Maria Hamilton, Orchid Group Senior Marketing Manager – Digital & Loyalty said: “For the first time, a pub group will be able to see and understand the needs and habits of loyalty scheme customers. “By linking purchase data from our till system with the data we already have on our Slice card holders, we can better target our marketing and sales initiatives and time our promotions and offers to align with purchases that our customers are most likely to want to make, at times when they are most likely to take advantage.”

Get in touch! Zonal’s Total Hospitality Management Solutions 0116 246 1951 0800 131 3400

Issue 4 January 2014

Menu ideas Aviko’s premium Hash Browns are made with grated potato, onion, and a carefully balanced seasoning

Serve up breakfast the right way

Take advantage of the growth in popularity of consumers eating breakfast out-of-home by getting your breakfast offering right – and you could reap the rewards financially As Farmhouse Breakfast Week approaches (26th Jan – 1st Feb 2014), Aviko is encouraging caterers to make the most of this buoyant market, which still has enormous growth potential for out-of-home. With research by NPD Crest revealing that the number of out-of-home breakfast occasions has surged by 8.4% in 2012, to 1.14 billion – in contrast to lunch and 38

Issue 4 January 2014

dinner, which suffered declines of 0.9% and 1.5% respectively – breakfast is proving to be the most important meal of the day when it comes to profits*. But the eating occasion is still far from mature representing just 10% of the out-

of-home UK food market. Mohammed Essa, General Manager UK and Ireland, Aviko explains: “We all know that the breakfast market is booming, but compared to North America (20%) and other European countries (25%) we’ve barely scratched the surface. There’s a

“Breakfast is proving to be the most important meal of the day when it comes to profits”

Menu ideas huge opportunity for caterers that get their morning service right.” While the Week’s organisers estimate that 47% of the population regularly skip breakfast, 64% of those that do start the day with a meal, favour hot food. Aviko’s own research* shows that hash browns are now the third biggest breakfast item in hotels, pubs, full service and quick service restaurants, being eaten on 7.3% occasions. Only eggs (12.5%) and baked beans (8.5%) take a greater share in the morning meal stakes^. With Mintel reporting that customers are as likely to order their breakfast to takeaway as they are to eat in, major high street players such as McDonald’s have carved itself a breakfast niche by making hash browns an integral part of their morning service. “To support operators, Aviko’s premium Hash Browns are larger than average, making for improved plate fill and profits for caterers,” explains Mohammed. “Made with grated potato, onion, and a carefully balanced seasoning, the Hash Browns have a crispy golden coating that encases a soft, fluffy centre. “Our Hash Browns are essential and versatile menu items for caterers that want to develop and profit from their

Tetley’s English Breakfast (25s)

“Quick-service restaurants (including coffee shops and fast food outlets) are proving to be the biggest players in the out-of-home breakfast market” breakfast offer in a market that clearly has a lot of growth potential left in it. “Operators can serve the Hash Browns as part of a traditional fry-up or up-sell them as part of an add-on option to a bacon or sausage bap – which can help increase revenue per ticket by as much as 30%^!”

Quick-service restaurants (including coffee shops and fast food outlets) are proving to be the biggest players in the out-of-home breakfast market with eating occasions in these outlets soaring by 10.15% to 553 million*. With such a huge demand for product innovation in this sector, Aviko believes that their Hash Brown Bites will help operators stay one step ahead of the competition. The company’s Hash Brown Bites are a super-crunchy twist on the traditional favourite that have been designed to hold their crunch for longer. Developed to tap into the burgeoning on-the-go sector, the bites are prepared in sunflower oil and are low in salt, making them a healthier breakfast choice for adults and children. “With just a few weeks to Farmhouse Breakfast Week, buying quality, precooked products that require little time to prepare and deliver consistent results during the morning rush will prove the secret to success,” says Mohammed. “Our frozen Hash Browns and Hash Brown Bites come in controlled portion sizes that reduce waste and are ready to eat after just three to five minutes in the fryer or 15-20 minutes in the oven!”

The range of DVG sauces is designed to capture the imagination of caterers

Issue 4 January 2014

Menu ideas Drink options Whether a customer is influenced by dishes from abroad like pancakes, croissants and continental, or prefers a traditional full English or humble granola and fruit, breakfast is a meal of variance and choice. “Allegra Strategies confirms that the majority of coffee consumed is during breakfast, with 52% of customers choosing this type of beverage in the morning,” explains Steph Goldie, Brand

the nutty flavours, while a Caramel Latte is surprisingly tasty with a bacon sandwich, with the sweetness of the caramel contrasting with the natural saltiness and smokiness of the bacon.” Smoothies at breakfast are increasingly popular due to their refreshing qualities and healthy perception. Many consumers choose them as the basis of their meal, consuming with light food options like a blueberry muffin, cereal or a toasted bagel. “DaVinci Gourmet smoothie mixes provide less wastage than when using

“Giving customers products they can take with them during their morning rush is a lucrative move” Manager for DaVinci Gourmet. “With a complete beverage solution, DaVinci Gourmet provides products that can be used to create an appealing and profitable on-the-go drinks menu, suitable for breakfast. “With flavoured syrups and sauces, the wide range is inspired to capture the imagination of caterers, allowing them to meet customer trends and consumer demands. “No longer considered an occasional sweet treat, the popularity of speciality coffee continues to surge especially in the morning. Coffee lends itself to many flavour pairings and complements a variety of breakfast foods. Food-togo outlets could consider expanding their drinks selection, offering suitable meal deals, with takeaway options for customers in a hurry.” Steph believes that espressos and cappuccinos are perfect alongside breakfast pastries and advises operators to think about serving croissants and Danish pastries, as well as pain au chocolat, which matches well with coffee. These are also easy items to takeaway. “Consider pairing drinks like a Vanilla Latte with a cinnamon pastry or porridge with blueberries and a pinch of cinnamon – mixing spice with sweet,” continues Steph. “Hazelnut Latte works well with granola and berry yoghurt, picking out 40

Issue 4 January 2014

fresh fruit,” explains Steph. “The mix is simply blended with ice to serve and can be combined with other flavours and syrups to create unique beverages. “The smoothie range is available in several fruity flavours including Mango, Peach and Strawberry Banana.” The growth of the out-of-home breakfast market in the last year is said to be driven by our increasingly busy lifestyles, The selection of DVG Classic Syrups available

so giving customers products they can take with them during their morning rush is a lucrative move. “Tea can be an immensely profitable category at breakfast, with this day part accounting for a third of total consumption,” says Dorothy Sieber, Tetley Marketing Director, OOH EMEA. “To maximise opportunities, operators should offer a wide range of teas suitable for the early morning, served appropriately for takeaway and upsold alongside food to go.” For takeaway customers, Tetley On The Go helps raise the standard of service as it aims to reduce fuss, drips and mess; some of the most common tea to go complaints. Tetley On The Go boasts non-drip drawstring teabags, doublewalled cups and sip lids, providing superior insulation and reducing the likelihood of spillages. Because it includes everything operators will need to make a cup of takeaway tea, it also saves time spent placing orders. “Meal deals are a fantastic way to boost profits at breakfast time by upselling tea and food alongside each other,” explains Dorothy. “To help operators develop their offer, Tetley Tea Academy has teamed up with Lee Maycock, Vice Chairman of the

Menu ideas Tetley’s Summer Berry Tea is said to be ideal for lighter breakfast options

Craft Guild of Chefs, to pair light bites with our most popular breakfast blends in a way that enhances the tastes, textures and aromas of the food. “Tetley English Breakfast Tea is at the forefront of most consumers’ minds when they think about tea in the morning. Lee suggests pairing it with Scrambled Eggs and Smoked Salmon or Eggs Benedict, as it enhances their mellow flavours.

“With lighter breakfasts, such as a Granola Muffin or Blueberry Pancake, offer customers a selection of fruit teas. Your customers will soon wake up to smell the delicious notes of hibiscus, rosehip, apple and blackberry in Tetley Summer Berry Tea, which Lee Maycock suggests matches these items perfectly.” And for a fruity wake-up call that will suit health-conscious customers, Lee recommends pairing Muesli topped with

Aviko believes that their Hash Brown Bites will help operators stay one step ahead of the competition

Fruit Yoghurt or Fresh Pineapple with Tetley Sweet Cranberry Tea, as the blend has tart undertones to help complement the flavours of these dishes. “Attract customers for speedy early morning refreshments with A-boards or localised social media campaigns,” advises Dorothy. “Operators will also benefit from the introduction of loyalty cards, or by offering lunch customers a discount voucher for breakfast the following day.” * NPD Crest June 2013 ^

Toluna 2012

Useful contacts Almondy

www.aviko.co.uk

Tetley

www.tetleyteaacademy.co.uk

DaVinci Gourmet

www.davinci-gourmet.com Issue 4 January 2014

What’s new

Keep up to date with this month’s new products Beverages

Company: Love for Local Product: Frecco Contact: sian.ellingworth@frecco.com www.love4local.co.uk

Olives

Company: OLOVES Product: Black olives Contact: 020 8144 1641 www.oloves.com

Olive snacks OLOVES have undergone a rebrand and launched a new flavour by adding a tasty pack of black olives to the range. The healthy snacking alternative has introduced chilli and garlic flavoured black pitted olives to its collection. The brand has recently introduced new packaging designs, enhanced its flavours and

Popping candy

begun using juicier and plumper olives, as well as launching a fourth flavour. Other varieties in the range include three different flavoured green olives - basil and garlic, lemon and rosemary, and chilli and oregano. OLOVES are popular on airlines worldwide and are ideal for hospitality operators, as they sit perfectly in the snacking section.

Company: Cream Supplies Product: Crackle Crystals Contact: www.creamsupplies.co.uk Crackle Crystals are small pieces of candy containing carbonated gas – the same as in soda water – which is released when it comes into contact with moisture, preferably the diner’s mouth. All the pieces are coated in flavourless cocoa butter (milk chocolate in the chocolate option) which helps seal the gas in the sugar during

A Frecco is an individually frozen taste explosion of fruit, herbs and spices that is set to revolutionise how foodservice outlets serves drinks. Made from all natural ingredients, they are carefully crushed and blended to form intensely flavoured purees. Each Frecco is then frozen in single serve portions to lock in the flavour and natural goodness, and each contains a real fruit inclusion to add visual appeal. By just adding water, the flavours and aromas are released. Served hot, they can be a credible alternative to fruit infusions and teas while served cold with ice, they are a refreshing and less sweet option to cordials or other soft drinks.

preparation and prevent it being released too soon. It’s a fun ingredient that can be incorporated into children’s puddings, sophisticated desserts, cakes, chocolates, fresh fruit or lining the rim of a cocktail glass. Available in Plain, Lemon, Strawberry, Chocolate, Orange, Apple, Tutti Frutti and Cola.

Sauces Company: Atlantic Foods Product: Chipotle, Habanero and Jalapeno sauces Contact: 01252 846500 www.atlanticfoods.co.uk

Tea

Company: Tea Huggers Product: Loose-leaf teas and herbs Contact: 07967822719 www.teahuggers.co.uk

Tea Huggers - a new and independent high quality tea company has recently launched. It specialises in loose-leaf tea and herbs which have been blended to create new flavour combinations. The launch range features seven wellbeing blends, which all address specific lifestyle needs. Esther Thompson, Owner and Founder of Tea Huggers said: “I’m thrilled to be bringing these gorgeous tasting teas to the market. Each tea has been lovingly blended so that every mouthful is packed full of flavour. “The seven wellbeing blends are tasty, delicious and refreshing and I’m excited to be bringing them to the market for tea lovers to enjoy.” 42

Issue 4 January 2014

Bringing a taste of Mexico and beyond to the menu, the new Chipotle, Habanero and Jalapeno sauces from Atlantic Foods meet the increasing demand for all things hot, adding a chili kick to chicken wings, burgers and seafood. Chipotle brings a distinct smoky flavour, Habanero a fruity heat, while Jalapeno offers a zesty zing. Use all three as a glaze to liven up chicken and beef, a simple dip to give a pop to finger foods, or mix with mayo for a spicy seafood cocktail base. For a more traditional yet fiery flavour Atlantic has introduced a Mustard Mayo and an Apple BBQ sauce.

What’s new Coffees

Company: Peros Product: Eros coffee retail packs Contact: 01494 436426 www.peros.co.uk

Fairtrade hot beverage specialist Peros has introduced a range of their most popular Eros coffees in retail style packaging, creating the opportunity for an additional revenue stream for foodservice operators. James Roberts, joint Managing Director of Peros explains the rationale behind the retail packs. “If your customers enjoy your coffee while they’re

‘out of home’ they will probably want to have the same taste experience at home. “So why not consider selling them retail packs of the coffee you buy in bulk from your supplier? This creates a profitable revenue stream for your business, keeps customers loyal to your taste and helps get your brand talked about outside your premises,” he adds.

Potato products

Company: McCain Foods Product: Signatures range Contact: www.mccainfoodservice.co.uk McCain Foods is adding two new potato products to its premium Signatures range. The new Gastro Thick Cut Chip and the Skin-on Fry are the perfect pair for operators’ menus who demand convenient, high quality solutions to meet increasing consumer demand for a casual dining style experience. Designed to help operators achieve menu standout with a premium chip offering, the new Gastro Thick Cut Chip and Skin-on Fry offer a number of unique features, delivering consistent quality and the ability to customise the products so they are bespoke, at the same time as increased operational efficiency and profit opportunities.

Slicers

Company: Metcalfe Catering Equipment Product: Edlund Laser slicer Contact: 01766 830456 www.metcalfecatering.com Fast, efficient and easy to clean, the Edlund Laser slicer makes light work of tomato slicing, however ripe the fruit. The self-lubricating pusher system guides the tomato through the sharp blades with minimum effort, while a wash guard protects the operator. A generous pan can slide underneath the blade assembly, allowing for fast, bulk slicing. Heavy duty suction cup feet hold the stainless steel slicer in place on the work surface and, after use, the unit comes apart easily so that the blade cartridge, pusher assembly, frame and wash guard can all be stacked in a standard dishwasher rack for thorough cleaning.

Air hygiene system maintenance Company: Deduct Contact: 0121 288 1989 www.de-duct.co.uk Keeping your canopies and extractors clean is not only a hygiene requirement; it also extends the lifespan of your equipment as well. Deduct offer a fast, friendly and reliable service that covers most of the UK and fits around your business. They respond to any enquiry promptly and will be happy to arrange a free on-site meeting to discuss your needs. All their staff are fully qualified and insured and each member of our team has undertaken the latest duct hygiene course so you can expect a fantastic and reliable service. Get in touch today and see how Deduct can help keep your ducting clean.

Toppings Company: Limagrain Céréales Ingrédients Product: Crispeez flakes Contact: www.lci.limagrain.com Limagrain Céréales Ingrédients have launched a new range of pancake flakes to bring crispiness, colour and taste to toppings - or for inclusion in pastries, cereals bars and dairy products. “Our range of Crispeez are crispy thin pancakes flakes that are all butter or margarine, in several sizes, to create great toppings or for inclusion in pastries, cereals bars and dairy products,” says Noémie Jonnez, Marketing Executive. “Crispeez are simple but innovative ingredients without preservatives and without - or with few - additives. “This product is a great alternative to common toppings or inclusions such as nuts.”

See your product here! Want to see your new product or piece of equipment in What’s New? Then call Ian James on 0208 1446170 or 07805 543110. Alternatively, email sales@quickbitemagazine.co.uk

Issue 4 January 2014

Accountancy

Your guide to personal planning

Peter Williams, Associate and Client Manager at D.R.E & Co

Tax and financial planning may not be the first activity of choice for many people, but if you want to ensure that you are making the most of your hard-earned cash, it’s essential to plan ahead. Here Peter Williams, Client Manager and Associate at D.R.E & Co, gives some useful advice As well as helping to minimise your tax liability, and providing for the needs of you and your family in the longer term, effective personal financial planning can help to ensure that you are covered in the event of an accident or change of circumstances. You should consider the following factors: •Y our family - you need to plan for the financial needs of your family, and also to take advantage of the tax-saving opportunities available. •Y our retirement strategy - it’s never too late to plan for your retirement •S avings and investments - good planning can help minimise the tax you have to pay on your savings, and maximise the returns. •Y our estate - inheritance tax is a real concern for an increasing number of people.

Family financial planning The basic principle Each member of your family is taxed as an individual, with personal allowances and exemptions. With the right circumstances and careful planning, 44

Issue 4 January 2014

a couple with two children could have income and gains of at least £81,360 taxfree, and income up to £165,800 before paying any higher rate tax. All capital gains are taxed at 18% or 28% except gains attracting Entrepreneurs’ Relief (10% tax rate) and gains covered by the annual exemption or other reliefs. The fundamental rules are: • Make the most of tax-free opportunities •K eep exposure to marginal tax rates as low as possible •M aintain a spread between income and capital. Five personal planning pointers: 1. Moving Capital Planning is often hindered by the potential for tax charges to arise when assets are moved between family members. We can advise you on how to reduce your overall marginal tax rates by transferring assets between spouses* and children in a tax-efficient manner. 2. Generation skipping Consider tax-efficient gifts from grandparents. Income from capital gifted by grandparents or more remote relatives will be taxed as the child’s.

3. Marriage breakdown There are cases for and against making transfers as quickly as possible after separation. 4. Your remuneration package There are ways to improve your net pay, other than asking for a rise. Are you making the most of current benefits regarding pensions, company cars, expenses, and medical cover? 5. A Will and a Living Will As well as ensuring that you have adequate insurance cover, with life assurance perhaps written into trust, you also need to make a Will. You will need to keep it under regular review, to ensure it reflects changes in your family and financial circumstances.

Pension planning The basic annual state pension for a married couple is just over £9,000, which means that you will almost certainly need additional sources of income. For most people, saving to provide for a comfortable and financially secure retirement includes tax-efficient investment in an appropriate form of company pension scheme or private pension policy.

Accountancy Your personal planning strategy will be determined by a number of factors, including: • How long you have before retirement • Whether you are employed or selfemployed • Whether there is a company pension scheme • How much you are able to invest for your retirement. Company pensions This may take the form of a final salary scheme, which pays a retirement income related to the amount earned when you stopped working; or a money purchase scheme, which reflects the amount invested and the underlying investment performance. Private pensions If you are not in a company scheme, you should make your own arrangements, since relying on the state pension is already unwise, and is likely to become increasingly so with every passing year.

“If you want to ensure that you are making the most of your hard-earned cash, it’s essential to plan ahead” Personal pensions Whether you invest through personal pension policies or retirement annuity policies, your investment will, subject to limits, qualify for tax relief at up to 45%. Stakeholder pensions These are subject to a minimum £20 contribution, and a 1.5% per annum (1% after 10 years) ceiling on charges. Premiums can be paid on behalf of another person – including perhaps an infant grandchild. Self directed pension funds Self Invested Personal Pensions (SIPPs) give the investor greater flexibility over how the funds are invested. Pension policy is an area that seems to be under constant review by the Government. This may have implications for your pension savings. We would

also recommend that you consider a parallel savings strategy to build readily accessible savings outside your ‘pension pot’. * Where applicable, ‘spouses’ also includes civil partners

Your wealth Investments Growing your savings and being able to retire when and how you want will probably be one of your most important financial objectives, but achieving this goal takes planning and commitment. Making the most of your investments Paying tax on your savings and investment earnings should be minimised or avoided if possible. There are a number of investment products that provide tax-free income, including ISAs and some National Savings products. Other savings options available include investment bonds, bank and building society accounts, stocks and shares, and, of course, bricks and mortar.

Your estate Inheritance tax, chargeable on estate assets in excess of £325,000, is a concern for more and more families. Effective estate planning is vital to ensure that your assets will go to your chosen beneficiaries. When making your estate plan consider the following factors: •W ho do you want to benefit from your wealth? This may include your spouse or partner, children, grandchildren and any charities you may wish to include. •S hould assets be placed into a trust restricting access to income and/or capital? •H ow will the business be passed on? Making the most of gifts It could be said that the art of inheritance tax planning is to give away as much as possible during your lifetime, while still ensuring that you have enough left for a comfortable lifestyle in retirement. We can help you create a tax-efficient gifting strategy to achieve your personal goals and meet your capital or income requirements. Issue 4 January 2014

Dates for your diary

We take a look at what events are taking place in the world of food-to-go over the next few months

Source Food and Drink Trade Show 5th-6th

February 2014

Location Westpoint Exhibition Centre, Exeter

The Ice Cream Expo 2014 18th-20th February 2014

Location Yorkshire Event Centre, Harrogate

Source Food and Drink Trade Show combines the popular Source and Taste of the West Trade show with Expowest Westcountry, to create a combined show that covers the whole of the food, drink, catering and hospitality market. The ‘super show’ will take place at the Westpoint Exhibition Centre, Exeter on the 5th and 6th February 2014.

26th-27th February 2014

Location Business Design Centre, Islington, London

For more information, visit www.thesourcetradeshow.co.uk.

The Ice Cream Expo is the biggest of its kind in Great Britain and Northern Ireland. Organisers say that confidence in the industry is sky high after ice cream sales rose by up to 300 per cent during the summer.

“I’m sure there will be a great deal of interest in investing in new equipment as well as identifying new flavours, products and services. The Expo is a wonderful showcase for products and generates millions of pounds worth of business every year.”

This in itself is fuelling demand for exhibition space from companies across the world looking to get a share of the lucrative UK market. The event is organised by The Ice Cream Alliance - the trade association for the UK’s ice cream industry. ICA Chief Executive Officer Zelica Carr said confidence was high following one of the best summer seasons on record. “It’s been a wonderful summer for the ice cream industry which has given confidence to companies to invest in their businesses.

Launching next year at the Business Design Centre, Islington, in London, on 26-27 February 2014, the event has already garnered industry-wide support from across the UK. And with visitor registration now open a ‘who’s who’ of big name buyers from across the Casual Dining sector have been quick to signal their intention to attend. Among them are representatives from 3663, Amber Taverns, Aramark, Ask Italian, Baxterstorey, Bramwell Pub Company, Browns Restaurants, Bulldog Hotel Visitor registration for Natural & Organic Products Europe is now officially open for its 2014 event, which will take place at London’s Olympia on 13-14 April.

Natural & Organic Products Europe 13th-14th April 2014

Location Olympia, London

Innovative, inspiring, buzzing, brilliant, and essential - these are just some of the words attendees used to describe the 2013 show, which enjoyed record attendance of 8,810 (up 20% from 2012). Feedback from the show floor saw many delighted exhibitors commenting that it was their best event in years. Similarly, 92% of surveyed visitors rated their show experience as excellent/good. Prospective visitors - who include key buyers from a host of well-known UK stores and multiples, plus

Issue 4 January 2014

In addition to the main show, Source 2014 will host the Westcountry Tourism Conference, as well as the regional heat of the UK Barista Championships, both of which took place within Expowest Westcountry this year.

The combined show will have stands for between 300 and 400 exhibitors, and should attract more than 4,000 trade buyers. As the show takes place well

Casual Dining – the highly-anticipated new trade event from lunch! organiser Diversified Communications UK – has kicked off its visitor marketing campaign with a bang having already secured nearly one thousand pre-registrations in just the first few weeks.

Casual Dining

before Easter, buyers will have the opportunity to meet all the suppliers they could possibly need to be ready for the season ahead.

The Expo will also host the prestigious National Ice Cream Competition where ice cream producers from across the UK vie to be crowned the champion ice cream maker. More information on The Ice Cream Expo 2014 and The Ice Cream Alliance can be found at www. ice-cream.org or by contacting the ICA on 01332 203333.

Group, Carluccio’s, City Centre Restaurants (UK), Compass Group, Elior UK, Enterprise Inns, Fuller Smith & Turner, Gala Leisure, Gather & Gather and Gourmet Burger Kitchen to name but a few. It’s not just the buyers that are getting behind the Casual Dining concept. With the launch now just over three months away, the show is already 80% sold out. The latest exhibitors to confirm their presence are Nestle; Department 33 (Wines of Bordeaux); Fresh Direct; Lamb Weston; Purified Air; Rational; Reynolds Catering Services; and Taylors of Harrogate. For further information on exhibiting, contact Chris Brazier on cbrazier@divcom.co.uk. For more information about the exhibition or to register, visit www.casualdiningshow.co.uk.

thousands of independent retailers, distributors, wholesalers, importers, and exporters are set to benefit from seeing a bigger choice of the best, and most exclusive, natural and organic products that the world has to offer. Entry includes access to Keynote sessions, Natural Beauty & Spa seminars and live Natural Kitchen demonstrations. For further information and to register for a free trade pass, visit www. naturalproducts.co.uk and quote priority code NPEPR.

Sliced & Grated

Cheese

GRH have been packing cheese for over 20 years at our state of the art packing facility on the outskirts of Snowdonia National Park ➤ All cheese is selected for flavour, consistency & functionality. ➤ Varieties include Mild & Mature Cheddar, Mozzarella, Monterey Jack, Emmental, Edam, Gouda & our popular additives which include Hot & Spicy & Oakwood Smokey. ➤ Grated cheese is packed in various pack sizes to suit your needs. ➤ Our sliced cheese is shingle packed into tray with sizes to suit your requirements.

GRH Food Company Ltd | 01766 810062 sales@grhltd.co.uk | www.grhfood.co.uk

Issue 4 January 2014

Chicken

Breast Fillet Pieces in a crispy batter

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Ideal for pickinâ&#x20AC;&#x2122; and sharinâ&#x20AC;&#x2122; Great for kids & adults alike Collect Klucky points and win cash prizes!

Contact your Wholesaler or Call 0845 00 30 300 www.meadowvalefoods.co.uk