QuickBite Magazine January 2015 by MVHmedia

A unique & quirky feel at the Society CafĂŠ

Design elements revealed inside Free-from

Menu ideas

Marketing

Equipment focus

A fast, growing trend in foodservice - look inside to see what you should offer

Tuck into the breakfast market: inspiration inside

Loyalty schemes: do they really work?

A look at equipment to help you brew up a profitable drinks menu

January 2015

Print edition ÂŁ3.25

www.quickbitemagazine.co.uk The only monthly magazine specifically for the food-to-go industry

THE BEST OF

BRITISH

HOSPITALITY

PITALITY

Celebrate the best of British hospitality at the UKâ&#x20AC;&#x2122;s largest foodservice & hospitality show in 2015. The Hospitality Show is the premiere showcase of innovation and hospitality with unmissable networking opportunities. It is the must-attend event for finding the latest cutting-edge products across food & drink, catering equipment, interiors, exteriors & tableware, careers and technology.

hospitalityshow.co.uk/qb #Hosp15

N C ULINA

A message from the editor Welcome to the first issue of 2015 All of us here hope that you’ve had a very happy, healthy and prosperous Christmas and New Year period. In this issue we’ve got lots inside to help get you motivated and make the most of the brand new year. A big trend for 2015 is the predicted continual rise in the demand of free-from menu items. With a growing number of consumers adopting a gluten free diet due to food intolerances, or simply to benefit from the health properties that ‘free-from’ products offer, it’s no surprise that 1 in 3 diners now expect to see gluten free options on the menu. Read more about it and what’s on offer to help you meet demand on pages 14-17. 2015 also sees the start of the flurry of industry shows and exhibitions taking place throughout the country – with one of these being The Hospitality Show. Taking place 19th-21st January at NEC Birmingham, it will showcase the newest business innovations and provide a platform for established and emerging companies to display their products. Find out more on pages 26-27. And with breakfast the fastest growing day part in the UK, offering operators a huge opportunity to increase their morning trade by appealing to existing customers, it’s vital that you capitalise on this trend and get your menu right. In our menu ideas feature (pages 34-37) you’ll find ideas and inspiration to get you going.

EE !

Linda McKeown editor@quickbitemagazine.co.uk Office: +44 (0) 333 003 0499

Editorial contributors Trevor Langley

Commercial Manager

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

Advertising sales

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

Think of the breakfast market and you’ll conjure up images of hot tea and coffee to compliment your food offering. So take a look at this month’s equipment focus which takes a look at choosing the right equipment for your drinks menu (pages 40-43).

Finance

All in all we think you’ll find this issue jam-packed with lots of features to get you inspired and help get 2015 off to a great start.

Design

So, until next time, happy reading.

Editor

Laura Williams finance@quickbitemagazine.co.uk Office: +44 (0) 333 003 0499 Simon Warbrook design@quickbitemagazine.co.uk

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Issue 16 January 2015

Contents 06

Menu Breakfast market 34

14 06

Industry news

A word from...

The Hospitality 26 Show 2015

his month, Subway franchisee, T Ian Dawes talks this month about xxxxxxx

13 Food safety practices

he Royal Society for the T Protection of Public Health talks to QuickBite about the importance of good food safety practices

Free from 14 Get in on the act of the trend for

free-from menu items. You’ll find ideas and inspiration here

18 22

How to...

Features

ind out all the latest news about F what’s been happening in the industry

Pizza

rab a slice of the action in G pizza! Here we take a look at the world of pizza – from product to equipment

Focus on...

look at seafood sustainability – A a developing trend for the fish and chip sector in 2015

Issue 16 January 2015

I mprove hygiene in the workplace starting with simple steps such as effective cleaning

e take a look at what will be W on offer at this year’s Show, which takes place 19th-21st January at the NEC Birmingham

Business profile 28 In the spotlight this month is

Jason Chan, marketing manager at Royal China

Food review 39

n the menu for review this O month is Hilton East Midlands airport. Trevor Langley tells us more

Accountancy 44 Investments are the hot topic

this month. What is the right investment for you? Find out more here

Design inspirations 30 Design We take a look at the results

of the collaboration between Society Café and designers, Simple Simon Design

he breakfast period offers T operators a fantastic opportunity to capitalise on this ever-growing sector. Make sure you get your offering right

Marketing 38

Loyalty schemes

o loyalty schemes really work? D Find out what your customers really want, here

Equipment 40

Beverage equipment

look at a selection of equipment A available to help make your drinks menu a success

Property roperty 46 P Here you’ll find plenty of

properties available for sale throughout the country, right now

What’s new ew products 48 N Find out what new products are

now available for the foodservice sector

Diary dates ates for your diary 50 D There are lots of events taking

place over the next few months, so get planning!

Contents 24

18 40

Issue 16 January 2015

Industry news News in Brief Chevler, the company that invented the brimmed muffin cup and brought the tulip muffin wrap to market, has clinched a deal to take over the production rights and buy the machinery that manufactures both muffin wraps and the oblong cases used by mini-loaf cake bakers from Repco Mould Engineering Ltd. It means that South Wales-based Chevler, whose products have been instrumental in driving the sale of baked goods in coffee shops, is now able to produce nearly 200 million wraps a year. The move has reinforced Chevler’s position as a major world player and enables the company to substantially increase the range of sizes it offers. Chevler managing director Stuart Whelan said: “There is currently no let up in demand for muffin cases from bakers in the UK, Europe and even North America where their quality is much appreciated by US muffin makers. “Customers are constantly on the look-out for new varieties, shapes and sizes and customised product. This acquisition keeps us one step ahead in this rapidly evolving market.”

With the number of Spanish tapas restaurants in the UK increasing by more than 25% since the beginning of 2012, Andalusian beer brand Alhambra has lifted the lid on the UK’s incredible tapas scene boom with the launch of the first ever Tapas Tracker. The new Tapas Tracker app can be accessed through the Cervezas Alhambra UK Facebook page and provides the most up to date list of the best Spanish restaurants in the UK. Allowing the growing number of Spanish food fanatics to find their favourite spots and plan their tapas trails at the click of a button, the tracker is free to use plus smartphone and tablet compatible. For further information on the beers, the ranges food matching qualities or to access the tapas visit www. facebook.com/CervezasAlhambraUK.

Issue 16 January 2015

‘For The Love Of Chocolate Challenge’ launched Callebaut – makers of Belgian chocolate – is giving caterers the opportunity to win a once-in-a-lifetime visit to a cocoa plantation, with the launch of its ‘For The Love Of Chocolate’ Challenge To enter, chefs, chocolatiers and pâtissiers are encouraged to put an imaginative twist on one of the nation’s top five chocolate desserts – brownie, cheesecake, cake, pudding and ice cream*. They must then visit Callebaut’s chocolate hub – www.fortheloveofchoc.com – and share the details of their innovative dessert between 5th January 2015 and midnight on 1st March 2015. Robert Harrison, Sales Director, Callebaut explains: “The foodservice industry thrives on innovation so we’re really looking forward seeing what chefs come up with and rewarding the best of the best with a trip to one of our plantations. It really is a unique prize and one we’re incredibly proud to be able to offer – who wouldn’t want to see where the chocolate journey begins!” Following the judging process, two lucky caterers – one under 22 years old and one over – will be rewarded with an accompanied 4-night all-expenses paid trip to learn more about the origins of chocolate. Full competition details, including terms and conditions, can be found on the campaign website – www.fortheloveofchoc. com – which is ‘choc’ full of

helpful videos and on-trend recipes to inspire caterers with their entries. Beverley Dunkley, head of Callebaut’s Chocolate Academy™ has created contemporary twists on the top five desserts including Triple Chocolate Brownie; White Chocolate, Raspberry and Lime Cheesecake; Chocolate Tiffin; Chocolate and Banana Sundae; Summer Berries Sundae and Chocolate Lollies to help caterers get creative. The recipes have also been adapted for use as plated desserts, as part of a banqueting selection and for afternoon tea. Robert continues: “There are so many interesting uses for chocolate and it’s an ingredient that works equally well for desserts as it does for afternoon tea and banqueting menus. Our recipes have been created to spark imagination amongst the industry – strong consumer demand means there will always be a place for chocolate on menus but caterers really need to expand their offering with wowfactor dishes to keep customers coming back for more.” The Challenge forms part of Callebaut’s new ‘For The Love Of Chocolate’ campaign which has been developed to guide caterers

Coffee Latino builds on innovative coffee cart success

A leading mobile coffee specialist, Coffee Latino, has joined forces with asset and vehicle finance specialist Academy Leasing to further roll out its innovative coffee cart concept across the UK

The company offers coffee van packages which give budding baristas everything they need to start their own mobile coffee business, including equipment, training, sales and marketing consultancy and a wide range of vehicles from coffee trikes and quirky Piaggio coffee carts to larger vans. The tie up with Academy Leasing means Coffee Latino can now offer finance packages from as

Callebaut is giving caterers the opportunity to win a once-in-a-lifetime visit to a cocoa plantation, with the launch of its ‘For The Love Of Chocolate’ Challenge

through their chocolate choices and ensure dessert menus remain profitable by giving customers exactly what they want. With 66% of consumers wanting restaurants to offer more chocolate varieties**, it’s essential that operators make the most of this demand. The ‘For The Love Of Chocolate’ hub includes tips and advice, as well as a handy infographic featuring the key findings in the recent independent research commissioned by Callebaut. * Menurama menu research: across 115 leading OOH menus/August 2014 ** Consumer Toluna research: 350 consumers surveyed/ August 2014

Amanda Simm, customer (left) and Barbara Croce, managing director, Coffee Latino

little as £50 per week, allowing the company to significantly expand its market reach. Managing director Barbara Croce explains: “Mobile coffee offers entrepreneurs a fantastic opportunity to join the UK’s coffee revolution, but securing credit for the vehicle and equipment can prove challenging. By partnering with Academy Leasing, we can now offer our customers affordable drive away finance solutions, giving them many advantages over outright cash purchase.”

Industry news Button Gourmet set to revolutionise food and drink provision Coffetek, the award winning manufacturer of hot and cold dispense systems and snack machines, is set to revolutionise casual dining with the launch of Button Gourmet, the first gourmet self-service food concept Combining the convenience and simplicity of vending with the quality of retail environments, Button Gourmet has been developed for the contract catering market to provide quality food and drink in high-footfall locations such as corporate offices, train stations and hospitals, without the operating costs of retail outlets. The modular unit, which is powered by a threephase supply, will support the provision of high quality food and drink in areas where time and resource is limited. Button Gourmet’s USPs are said to be: • High capacity with an extensive menu of up to 180 different food, snack and cold drink products alongside a comprehensive range of barista style hot beverages • Food products stored safely in a multitemperature atmosphere to ensure delivery in optimum condition • 46 inch touch screen for menu selection that can be programmed easily to incorporate menu changes and special offers • Single payment and delivery areas for customer convenience • Sleek design with easy-to-clean features including automatic beverage area cleaning settings for hygiene and safety • Potential to serve quality food and drink 24/7 Ian Johnston, Coffetek’s sales director said: “The UK’s catering sector has seen a trend for all day dining and there is growing demand for quality, convenient food on the go. At the same time, significant challenges from rising energy and food

Button Gourmet was launched 2nd December 2014

costs mean that it is essential for operators to look for ways to improve their profitability. “We see Button Gourmet as a cost effective solution for caterers who want to provide an exceptional food and drink offer, without the costly overheads of staff and retail space. “With over 30 years of experience in the vending equipment industry we have established a reputation for expertise and innovation and we understand our customers’ needs. We know that one size doesn’t fit all so we’ve made sure that the system is flexible and caterers can choose the features that best meet their needs – this way we hope to establish Button Gourmet in a variety of environments.” For ease of use, Button Gourmet units are equipped with a simple stock replenishment system plus an automatic reboot function in the event of power failure. Button Gourmet was unveiled on 2nd December 2014 at an intimate event at Underdog Art gallery in Bermondsey, London.

Pan’Artisan wins with its gluten free pizza bases Pan’Artisan scooped wins in the Bakery and the Special Diet categories at The Caterer’s Product Excellence Awards held at Westminster Kingsway College in December

The company was shortlisted as a finalist in the two categories with its 10” Italian Spiced Gluten Free Pizza Base.

Pan’Artisan scooped wins in the Bakery and the Special Diet categories at The Caterer’s Product Excellence Awards

The judges chose Pan’Artisan’s Pizza Base in the Bakery category for its convenience and its authentic style as much as for its taste and texture and in the Special Diet category it was praised for its versatility and taste. According to the judges, “the product is perfect for special diets and offers flexibility for all food operators.” Richard Jansen, managing director, Pan’Artisan, said: “We are thrilled that our product was chosen as a winner in both the Bakery and the Special Diets category at the Caterer’s Product Excellence Awards. “It shows that caterers no longer have to serve a sub-standard product to those that follow a restricted diet and that good quality gluten free products can sit quite happily on a mainstream menu.”

News in Brief After intensive building and planning work, Inito Bell Lane, Whitechapel, London has officially opened. From a menu created by chef Saurav Nath, who has worked in Michelin star restaurants such as Benares and Colony, Inito serves up a range of made to order Rotis – filled with freshly grilled meats, vegetables and tangy pickles & chutneys – in portions suitable for both lunch and dinner. Inito believes that it offers the very best in Indian urban street food served up by passionate chefs day and night allowing you to travel to the busy streets of India with all the hustle and bustle of the colourful street markets, the noise of the traffic, the shouts of the traders, the smells of the spices and the birthplace of the roti – just by making a visit here.

Mexican kitchen and bar group, Benito’s Hat is set to open in two new locations across London: Liverpool Street Station and Bromley, in January and February respectively. The latest additions will bring a street food pod and a suburban high street location in to the Benito’s portfolio to take the group to a total of eight sites, which also includes Goodge Street, New Row, Great Castle Street, Leadenhall Market, Covent Garden and Kings Cross. Exclusive to Liverpool Street Station, Benito’s Hat is set to launch their first-ever street food pod, which will be located outside the Broadgate entrance. Open from 7am until midnight, seven days a week, the pod will serve a pared back menu of breakfast, lunch and late night dishes including all-day tacos and burritos. Bromley will see a 2,000sq foot restaurant on Market Square, part of the newly developed North Village area. The single story restaurant will have seating for 60 guests inside and 24 outside.

Issue 16 January 2015

Industry news News in Brief The Yorkshire Crisp Company has expanded its export business further and now supplies its gourmet crisps to Korea. The Sheffield-based company, which received the Deliciouslyorkshire Export Award in 2010, now exports to 22 countries worldwide, allowing a taste of Yorkshire to reach to far corners of the globe. Yorkshire Crisps are being distributed in Korea by S2Foods and are being sold in the SSG Food Market in Seoul as well as the Shinsegae department stores. The crisps are available in 100g drums in Sweet Chilli & Lime, Nowt On, Chardonnay Wine Vinegar, Natural Sea Salt and Tomato, Basil & Mozzarella flavours. “This is a great new addition to our export contracts,” said Tim Wheatley of Yorkshire Crisps. “We are thrilled how our business, which started as a regional operation, has developed.”

IFE announces first World Food Innovation Awards

With IFE (International Food and Drink Exhibition) returning as Europe’s leading food and drink event at London’s ExCeL in March 2015, the organizers – Fresh Montgomery – have announced the launch of the first IFE World Food Innovation Awards, in partnership with FoodBev Media

Like IFE itself, the awards will be a celebration of everything new and exciting in the world of food. The judging panel will recognise sixteen areas across seven categories: • Finished products • Ingredients • Packaging • Brands • Manufacturing and processing • Sustainability • Marketing Mina Booth, head of marketing at Fresh Montgomery commented: “The awards organisers, FoodBev Media bring with them a wealth of knowledge and experience in all areas of the food industry. “Their team will bring an incisive and commercially aware perspective to the final decision making process. This means that whilst the awards reward and recognise new products and brands that drive for innovation, they will also look at the delivery of a framework that makes strong business sense. “The scheme will bring extra benefits to any of

our exhibitors who choose to enter, ensuring they gain lots of brilliant media coverage in the run up to and after the show.” Running for more than 30 years, IFE is back bigger and more innovative than ever before. The show will draw an estimated 30,000 professionals from across the industry, spanning today’s dynamic retail, foodservice and manufacturing markets. The IFE World Innovation Awards are now open for entries, with the finalists and winners to be announced at IFE 2015 at London’s ExCeL Centre on 23rd March 2015. All entrants will automatically be entered into a special category for a chance to win the Fresh Ideas award. Judges will be looking for the most innovative idea within the food industry this year. Past winners of the award have gone on to have great success with retailers. Entries close on 25th February 2015. For more information on the awards and to enter visit the IFE 2015 website at www.ife.co.uk.

Bidvest 3663 fully operational with new £16 million Chepstow depot

One of the UK’s leading foodservice providers, Bidvest 3663, is now fully operational from its brand new depot in Chepstow

Domino’s Pizza UK has extended its dessert range with the launch of Domino’s Doughnuts. Available to order now in portions of 4 and 12, fans will be able to enjoy the taste of the fairground without leaving the comfort of their home, as Domino’s promises to deliver freshly baked and piping hot doughnuts direct to the door. The new offering from the popular pizza delivery chain comes after the brand’s success with the launch of their Chocolate Dough Balls last year. For the first time ever the launch of the new Domino’s dessert range will be supported by a standalone campaign, targeting an audience of ‘family feasters’. iris, the global creative innovation network, has developed a 20” film that swaps Domino’s signature delivery scooters for another fairground favourite – a dodgem.

Issue 16 January 2015

The new facility is the business’s largest regional distribution centre and comes as part of a multimillion pound investment plan to bolster its local depot network and support customer growth. Due to continued sales growth in the South West and Wales, Bidvest 3663 has consolidated its Bristol and Severnbridge depots into the new 170,000sqft distribution centre in Chepstow and relocated its Swansea depot to a newly refurbished site nearby. The Chepstow depot will serve customers throughout South Wales and the West Country and support other Bidvest 3663 sites with its extensive frozen product range. The new Swansea site will continue to support the valued customer base in West Wales. The new site represents Bidvest 3663’s significant investment in its customers with the business implementing a series of cuttingedge technologies to make their lives easier. The depot will stock around 5,100 product lines and a fleet of 30 space-efficient vehicles will make approximately 1,700 deliveries per week, distributing over 70,000 items. To maximise efficiency, the planned voice-picking technology

will ensure consistent order accuracy and a new customer support system will handle incoming calls. Dave Hodgson, Bidvest 3663 midlands managing director said: “These new distribution facilities are part of our investment strategy for growth based on boosting service levels and future-proofing our local and national depot network. “We chose the new sites as we are committed to having a comprehensive customer offering in Wales. We also wanted to make sure that we were able to retain the exceptional workforce from two top performing depots. Recent new account wins, securing category supply agreements with leading regional and national customers and growth from the independent sector means that improving efficiencies and delivering top customer service is more important than ever. “By investing in a high specification depot with state-of-the-art facilities and amalgamating teams from Bristol and Severnbridge, we aim to meet these challenges and push service levels even further.”

Industry news Visitor registration opens for Natural & Organic Products Europe 2015

Visitor registration for Natural & Organic Products Europe trade show, taking place at the new venue of ExCeL London on 19th-20th April 2015, is now open

The move to ExCeL marks an exciting new development for the show, which is widely regarded as the flagship event for the UK and European natural and organic products industries. It has been helping to launch new brands – across the health, nutrition, beauty, eco-living, and food and drink categories – into the natural and organic market since 1997. Thanks to a significant 30% increase in attendees in the last two years (it welcomed 9,503 industry professionals from 77 countries through its doors in April), the 2015 edition, which will boast a fresh new look and enhanced floorplan design, will boast an unprecedented 600 exhibiting companies. “The support from the industry this year, as always, has been phenomenal,” says event director Carol Dunning. “It’s a testament to the show’s continuing success that we’ve seen unparalleled demand for exhibition space this year. And we’re already well ahead on stand sales. “The move to ExCeL has generated a lot of interest and enthusiasm and has given us a fantastic opportunity to finetune our popular show features, extend and modify the floorplan,

and refresh the show’s look and feel, whilst retaining the unique, vibrant atmosphere which makes Natural & Organic Products Europe so special. “It’s still the same great show that our visitors love coming to – only bigger and better than ever!” From big brand names to emerging specialty start-ups, the line-up is as comprehensively eclectic as ever – filled with a who’s who of companies that will be helping to shape the future of natural and organic over the next twelve months. Australia, China, Denmark, France, Germany, Hong Kong, Iceland, Latvia, Mexico, New Zealand, Poland, Republic of Ireland, Russia, Spain, Sweden, UAE, USA, and the UK are among the 37 countries represented to date. Alara Wholefoods, Community Foods, Easy Bean, Essential Trading Co-operative, Granovita UK, Infinity Foods (Wholesale), Marigold Health Foods, Nature’s Bakery, Pukka Herbs, Pulsin’, Queenswood Natural Foods, Rude Health Foods, The Health Store, Tree of Life (UK), Wild Planet Foods, and Windmill Organics are just some of the returning food and drink exhibitors confirmed for this

News in Brief Artisan ice cream company Yummy Yorkshire has won recognition for its dairy ice cream and business at two awards ceremonies held on the same night. The Huddersfield based business was awarded ‘Best Frozen Product’ in The Food Awards England and Wales 2014, as well as being highly commended in the ‘Taste of Yorkshire’ category of the White Rose Awards held by Welcome to Yorkshire.

year’s show. “The array of new products from around the world is dazzling. Walking around the stands is like taking a mini world-trip, travelling from Italy, through Russia and onto Greece in a few short steps. It is an amazingly positive experience,” says Jane Clempner from award-winning online retailer LoveLula. Natural & Organic Products Europe includes four show sections: Natural Living, Natural Health, Natural Beauty & Spa and The Natural Food Show. Entry includes access to Keynote sessions, Natural Beauty & Spa seminars and live Natural Food Kitchen demonstrations. For more information and to register for a free trade only pass, please visit www.naturalproducts.co.uk.

Following the footsteps of their Scottish counterparts, the inaugural Food Awards England and Wales celebrate and reward the very best in English food hospitality, the servers, the specialists and suppliers. Voted for by the English public, the awards are designed to recognise the efforts of England’s restaurants, takeaways, pub food, hotel food, cafes and bistros as well as shining the spotlight on the local producers. Yummy Yorkshire beat four other national ice cream producers to be voted as Frozen Food provider of the year at the awards ceremony held on 17th November at the Mercure Piccadilly Hotel, Manchester. On the same night, Yummy Yorkshire was highly commended in The Welcome to Yorkshire White Rose Awards, Taste of Yorkshire category. The Awards are the largest celebration of tourism excellence in the UK which recognise and reward the very best of the industry throughout Yorkshire.

Double win for School of Wok

School of Wok has scooped both awards in the categories in which it was shortlisted at this year’s British Cookery School Awards Teaching the art of Oriental and Asian cuisine in the heart of London’s Covent Garden, School of Wok won in the ‘Best Specialist Cookery School’ and the school’s founder and head chef, Jeremy Pang, 30, won in the ‘Young Rising Star’. School of Wok’s win was not without incredibly tough

competition, with wellestablished schools like the Bertinet Kitchen and WI Cookery School amongst the finalists in the category, but it impressed the panel of judges which included BBC Radio 2’s food and drink broadcaster Nigel Barden and Delicious magazine’s editor Karen Barnes. “We’ve spent the past few years working hard, listening to our guests’ feedback and dreaming big,” says founder, coowner and winner Jeremy Pang. “It’s great to see our hard work recognised, but the journey is far from over.” Specialising in Oriental and

Asian cuisine, School of Wok runs classes ranging from Dim Sum to Authentic Chinese, Thai to Korean, as well as tasting tours of Chinatown, and a variety of full day intensive classes. All courses equip the participants with a set of skills, from basic to advanced. This double win came at a special time for School of Wok, as they launched a new venture at the end of November 2014 – The Oriental Culinary Institute (OCI) – the school’s new professional accredited classes which will train professional chefs in Oriental and Asian cuisine.

Privately owned French restaurant group Bistrot Pierre is to continue its expansion plans in 2015 with three new openings announced in Bath, Birmingham and Newport, enabling the group to capitalise on its strong brand recognition and steady growth within the premium casual dining sector. The first of the openings will be in Bath, where the group plan to open in March on George Street in the site of the old Jika Jika coffee house & canteen. The fit out is expected to cost around £700K and will be designed by Devon based architects Gillespie Yunnie.

Issue 16 January 2015

Industry news News in Brief East-Anglian contract catering firm Edwards & Blake have been awarded an Investors in People (IIP) Accreditation. The company has satisfied the 39 IIP criteria set by business leaders that cover business management, leadership and performance measurement. The award is an indication to the public and employees that the holder of the accreditation exhibits excellent people-management skills that include training, development and mentoring. Edwards & Blake have invested significantly in their employees and this is reflected in a staff turnover of 16.6%, which compares favourably with the catering industry average of 26%. The IIP report praised Edwards and Blake for their commitment to staff development commenting that, ‘The owners have built the business based on strong relationships and openness and this remains readily apparent.’ Shirley Edwards, managing director of Edwards and Blake says: “Our exceptionally high staff retention figure is a result of our peopleorientated ethos and the work we put into ensuring our staff are happy and enthusiastic about their roles.”

The UK Barista Championships to take place at ScotHot It’s official; the best coffee in the country will be brewed up in Glasgow as the UK Barista Championship takes place in Glasgow as part of ScotHot, 4th-5th March 2015

Taking place in March at ScotHot – Scotland’s food, drink, hospitality and tourism show – the UK Barista Championship tests competitors on their coffee knowledge, presentation, preparation and all round barista ability. The winner of the competition will represent the UK at the World Barista Championships in Seattle in April 2015. UK Barista Championship contestants will get 15 minutes to set up their work area and then 15 minutes to make four espressos, four cappuccinos and finally four espresso based non-alcoholic speciality drinks. The 20 competitors will compete in front of

a live audience of food and drink insiders at ScotHot. Running from 4th to 5th March 2015, ScotHot will take place at Glasgow’s SECC and will bring together suppliers of food and drink; catering equipment; décor and design; tableware and technology products with chefs and buyers from hotels, restaurants, bars, catering outlets and tourism destinations. ScotHot 2015 will also include the 30th Scottish Culinary Championships, which challenges chefs to create show-stopping food sculptures as well as being judged in a live cook-off on the main stage. Visitors will also be treated to a line-up of experts giving business advice and workshops at The Spotlight Stage. Cutting edge developments in catering equipment will be showcased in the CESA Innovation Zone, providing the largest collection of new catering products available anywhere on the market. ScotHot’s event director, Soraya Gadelrab, said: “ScotHot 2015 is going to be the ultimate show for those working in the hospitality industry and we’re thrilled to have the UK Barista Championships within our programme. For the latest show news, exhibitor information and to register for the show visit www.scothot.co.uk.

Waste-Works set to bring spotlight on food waste

Waste-Works will launch in 2015 and is the only waste and resource event dedicated to the food and drink industry. The event will take place at the ExCel Centre, London, from 22nd-25th March

Union Hand-Roasted Coffee has been voted Best Coffee Roaster – Europe and Highly Commended as Most Ethical Brand – Europe, at the European Coffee Awards 2014. “As a roaster, we are the link between the producer and consumer, we created Union Hand Roasted to be the bridge of knowledge and passion that exists at both ends of the chain,” said Jeremy Torz, Founder, Union HandRoasted Coffee. “We are delighted that after pursuing our vision for 13 years that we have built amazing relationships and produced quality coffee. “To be recognised among our peers within the industry is an honour. We remain committed to creating better outcomes for farms and great coffee for consumers. We thank our colleagues for voting for us and look forward to bringing even more exciting coffees and stories to our customers.”

Issue 16 January 2015

Waste-Works will take place alongside IFE, the leading UK food and drink event, and Pro2Pac, the UK’s only packaging event designed exclusively for the food and drink sector and will benefit from a bumper audience of over 30,000 senior decision-makers looking to make cost savings and improve their sustainability credentials. The three events combined will cover the full supply chain for food businesses; from ‘Farm to Fork to Fertiliser and Fuel’. Corby Ganesh, event director at Fresh Montgomery, the show organiser, said: “We are launching Waste-Works to provide the food and drink industry with the knowledge and solutions to continue the progress already being made in reducing waste.” WRAP (Waste and Resources Action Programme) estimates that the UK food and drink manufacturing sector could save about 720,000 tonnes, equating

to £404 million per annum, by implementing operational improvements and becoming more resource efficient, primarily in the areas of food and packaging. Mr Ganesh continues: “Whilst many of the industry’s major players are already actively tackling the issue with impressive results, this is just the tip of the iceberg. There are thousands of small to medium food businesses in the UK that have a genuine interest in reducing the waste they produce and improving efficiency, but don’t know where to start. “They are looking for the information, ideas and inspiration to reduce their costs and increase their profits. Waste-Works will cater to this by providing them with an outstanding programme of reallife examples and case studies from the leading businesses and brands in the industry, along with suppliers explaining the latest developments and innovations.”

Exhibitors at the event will display a range of services including waste management, minimisation and collection as well as recycling, renewable energy, anaerobic digestion and energy recovery facilities. Visitors will be able to learn about the latest trends and predictions for the future on the stage, Waste-Works Live. Confirmed Thought Leaders include Tesco’s Head of Food Waste Reduction, Mark Little, INCPEN’s director, Jane Bickerstaffe, Mark Linehan, managing director of the Sustainable Restaurant Association and Marks and Spencer’s Louise Nicholls, head of responsible sourcing for Packaging and Plan A. To see the latest line-up of speakers, visit www.waste-works.com/ww/ stage. Waste-Works is free to attend for registered trade visitors who will also be able to access IFE and Pro2Pac. For more event information, visit www.waste-works.com.

Industry news The Sir Roger Tichborne takes the initiative Independent pub and restaurant, The Sir Roger Tichborne, Loxwood, took the initiative ahead of the new food allergy information law changes which came into force in December 2014 by introducing an innovative way to provide the legally required allergy information The Sir Roger Tichborne installed an interactive touch screen that allows their customers to browse all of their menu items and discover further information about every single menu item including the all important allergy information. The digital allergy information board, supplied by Eclipse Digital Media, can be configured to display the information in various ways. In the case of The Sir Roger Tichborne, they display one main page with the different menus (light bites, Sunday lunch etc), that lets a customer select the menu they wish to explore. From here customers are presented with the categories such as starters, mains and desserts, that they can select and are then presented with a list of all of the menu items including the allergy information. Customers can then select a menu item and discover further information such as pictures, chef descriptions, pricing, allergy information and if available full nutritional information. All of this content is updated directly from an Excel spreadsheet, meaning daily management of pricing and allergens is done simply by changing an Excel spreadsheet and uploading it to the cloud based allergy information board software; embedsignage.com. “We visited the Restaurant Show in October and this digital allergy information board really caught our eye. It seemed like such an efficient way to deliver the allergy information and is incredibly easy to update which saves us a huge amount of time,” said the owner of The Sir Roger Tichborne in Loxwood. As part of their new initiative to deliver the

allergen information via digital signage, The Sir Roger Tichborne also took on a new way to display and update their daily specials on site. “When looking at the digital allergy information board at the Restaurant Show, I saw that using the same system we could deliver different types of information to other screens including iPads. “Using the same software and having the same ability to update content directly from an Excel spreadsheet seemed like a perfect way for us to update our daily specials.” The same cloud-based system that is used for the allergy information board is also used to display the daily specials information on two iPads and two 32” commercial grade screens. The content is updated using an Excel spreadsheet that pushes the new information directly to the iPads and displays. “Updating our specials boards using the signage software from Eclipse Digital Media has saved us at least an hour everyday, giving us more time to focus on other areas of the business.”

News in Brief YO! Sushi, a leading iconic Japanese restaurant group, and Disney UK have joined forces to create six new children’s bento box meals inspired by Walt Disney Animation Studios’ next action packed animated blockbuster Big Hero 6, which topped the US charts on its opening following worldwide rave reviews. The film, released in UK and Ireland cinemas from January 30th, is the latest animation from Disney following the phenomenal global success of Frozen. Directed by Don Hall and Chris Williams and produced by Roy Conli, Big Hero 6 is set in a fictional metropolis called San Fransokyo and charts the bond between child prodigy Hiro Hamada and his personal care companion inflatable robot Baymax as they and their close friends transform into a band of high tech superheroes to fight an evil criminal plot that threatens the world. The co-branded collaboration will be amplified through a national advertising campaign that includes TV, digital, PR, social media and point of sale activity across 76 YO! Sushi UK restaurants. As part of the wider campaign, the iconic sushi restaurant will be offering lucky customers the chance to win a whole host of Big Hero 6 merchandise including a fantastic holiday to Japan.

Firmly on board with new owner Flagship Food Group, The Atlantic Foods Group is now changing its name to reflect its key role in developing the global food business of which it has become a major part. Under the name of Flagship Europe, Atlantic is spearheading Flagship’s international presence while bringing an impressive line up of its own foodservice products and customers to the table. As the US group’s first acquisition in Europe, Atlantic in its new guise as Flagship Europe will be able to use the extensive group resources and support to become a premier, foodservice focused, collaborative supplier partner to customers across Europe. “By adopting the name Flagship Europe we are strengthening the overall Flagship brand identity and underlining our parent company’s international status,” explains Flagship Europe’s Chief Executive, Russell Maddock. “Like all of the companies under the Flagship umbrella we share the single objective of providing a wide range of services and products to the industry we love, food.”

Issue 16 January 2015

Food safety practices

Keep your eye on the ball! With employment law changing on a regular basis and the ever increasing list of work benefits being given to employees, business owners really need to keep their eye on the ball, says Subway franchisee Ian Dawes As the owner of three Subway® stores I often find myself dealing with employment issues on a daily basis, much to my frustration. I love my employees – they’re a great bunch of people but they all have their own complex needs and differences. Whilst I obviously can’t talk about them individually I can tell you that we often have to deal with problems that can really surprise and perplex even the most seasoned business owner. When I first started my business I thought employment issues were something I could deal with. However, the minute I took over my first shop I had to deal with staff who all wanted to tell me how I should run the place and how they are used to doing things a certain way. I obviously disagreed with them. Very quickly I discovered that I needed professional help as I just wasn’t well equipped enough for this potential minefield heading my way. I had several potential avenues to go down – mentoring from an inclusive service provider such as Bibby, Nat West or my local chamber of trade; a private HR firm such as Peninsula or maybe a local consultant. 12

Issue 16 January 2015

I made sure I did my research to see what these companies offer and how good they were starting with the mentoring. These firms normally offer a ‘one size fits all’ type of service that provides a 24hr hotline and templates for disciplinaries as well as additional paid-for training courses. However, to me these didn’t seem a great way of doing things as every business owner has individual needs. Next I looked at those large corporate entities that are known throughout the world as top service providers. Personally they just seemed too far away and too big for me and my small shop with ten staff.

“Don’t just copy what everyone else does, look around and see if you can find someone who can help you and not just themselves” Whilst it might seem that Subway® is in the business of selling sandwiches, it’s also fair to say that it’s in the people business as well. Each store serves

hundreds of customers every day – real people, with real lives and my staff are the face of my store interacting with those people. It seemed to me that I needed a real person to help me run my business so I looked for a HR consultant that was based near my store. I was lucky enough to start working with a lady called Joanne Vose from Red Elephant HR, based in Leeds, who has given me support, training, encouragement and assurance throughout my career of people management. We meet in-store on a regular basis and discuss how we can take a proactive look at HR rather than a costly reactive approach, saving me money in the long term. Whilst this approach might not meet everyone’s needs I really want to stress the importance of working with someone who wants to do business face to face and work with you providing a service tailored to your needs. So whether you are a small or large company, a new start up or have been around for years, don’t just copy what everyone else does, look around and see if you can find someone who can help you and not just themselves.

Food safety practices

Safeguarding the wellbeing of the public Risks to public safety resulting from poor food safety practices can range from discomfort to long term health conditions and potentially fatal allergic reactions. The Royal Society for the Protection of Public Health tells us more With changes to food labelling law introduced in December last year, food establishments are under increasing pressure to be able to protect people with allergies and intolerances while ensuring compliance with existing and new food law. The new EU Regulation on the Provision of Food Information to Consumers (1169/2011 EC) includes new legislation for food businesses to provide allergy information on food sold unpackaged, in for example catering outlets, deli counters, bakeries and sandwich bars. There will also be changes to existing legislation on labelling allergenic ingredients in pre-packed foods. One of

the key challenges for industry staff and customers is knowing what questions to ask and what food chain information to insist upon. All those who work in the food industry need to be trained and supervised to handle food safely, as required by their job role and the new legal requirements mean that an accessible guide to the implementation of these changes will be invaluable to maintain and improve standards in the handling of allergens. In support of RSPH’s commitment to high quality food safety practices and the protection of human health we are developing a qualification aimed at people involved in the production,

In safe hands

Are you prepared for the new EU food allergens legislation?

preparation and serving of food to support higher standards in identifying and controlling food allergy risks. It will enable trainers to increase awareness of why food allergens need to be controlled as well as provide strategies for control such as reducing cross-contamination. The Level 2 Award in Identifying and Controlling Food Allergy Risks will emphasise the vital importance of communication with customers as a means to improve customer experience, avoid litigation and most importantly to safeguard the wellbeing of the public.

RSPH has developed a qualification which supports higher standards in identifying and controlling food allergy risks, in line with these new changes. If you are involved in the preparation and serving of food, our new Level 2 Award in Identifying Food Allergy Risks will enable you to: • Increase awareness of why food allergens need to be controlled

The new EU Regulation on the Provision of Food Information to Consumers (1169/2011 EC) includes new legislation for food businesses to provide allergy information.

• Provide strategies for control • Improve communication from farm to fork

Play your part in protecting the wellbeing of the public. Developed with the support and help of:

For more information contact foodallergy@rsph.org.uk or visit www.rsph.org.uk/foodallergy Issue 16 January 2015

Free-from

Aviko says that caterers should consider the rapidly expanding free-from market when designing their menus

The free-from trend

A growing number of consumers are adopting a gluten free diet due to food intolerances, or simply to benefit from the health properties that ‘free-from’ products offer; in fact 1 in 3 diners expect to see gluten free options on the menu

To help customers cater for this increasing demand, Creed Foodservice has launched an exclusive gluten free range, featuring rice, pasta, bread, meat and fish products, desserts and snacks. It is estimated that gluten intolerance affects at least 1 in 100 people in the UK and Europe. The introduction of Creed’s new gluten free range means operators can now expand their menus with favourite brands either adapted to be gluten free or specifically developed for this sector. Many of the products available through Creed’s Gluten Choices Guide are licenced by the Coeliac Society too and can be easily identified by the crossed grain symbol. 14

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For caterers looking to create dishes from scratch without compromising on quality, the range contains a selection of gluten free baking ingredients including Dove’s Gluten Free Self Raising Flour, and dry goods from established brands such as Major Gluten Free Vegetarian Gravy and Knorr Gluten Free Vegetarian Gravy. Delicious gluten free desserts from well-known brands, many of which are supplied frozen and pre-cut to assist

“1 in 3 diners expect to see gluten free options on the menu”

caterers with portion control are available too. Favourites such as Sidoli Chocolate Brownies, New York Cheesecake, Traditional Chocolate Cake and Carrot Cake have been modified to cater for the gluten intolerant diner. Peck and Strong’s Chocolate Brownie with Walnuts offers customers a high-end gluten free snacking option, while a trusted name with an established retail presence, Almondy’s range of desserts includes a Daim Bar tart, Toblerone Tart, and a Peanut and Caramel tart, all as a gluten free option. Gluten free sandwich carriers such as White and multi-seed rolls, the multigrain wrap and the sliced white loaf are ideal

Free-from for grab and go options for coffee shops while the wide desserts range is suitable for all sectors. “The market for gluten-free foods has grown by 229% in the last ten years according to Datamonitor,” says Andrew Ely, managing director, Almondy. “It was worth £70.7m in 2004 and by 2016, Kantar World Panel believes it could grow to £519m.” Organisations such as Coeliac UK have done a great deal to raise awareness of coeliac disease – a potentially lifethreatening intolerance to the gluten protein found in wheat and many other grains – which will also have contributed to better diagnosis of the condition.

“Foodservice operators can no longer state that all foods ‘could’ contain allergens or that it is not known if an allergen is present” While coeliac disease afflicts just 1% of the UK population^, independent research* reveals that 25% of people are gluten intolerant or actively gluten as part of a lifestyle choice – for instance, to improve digestion, aid in weight loss or enhance skin condition. The fact that many gluten-free products also proclaim their freedom from artificial additives and preservatives – which is certainly the case with Almondy’s almond-biscuit-base and

Gluten-free flavours from The Yorkshire Crisp Company

Almondy believes that it’s important that Coeliacs and gluten avoiders don’t feel they are having to put up with second best when it comes to taste and quality when eat out

butter-cream cakes – further promotes the perception of a healthier option. Celebrity endorsement has further contributed to the heightened profile of this sector, with stars such as Andy Murray and Victoria Beckham publicly espousing gluten-free diets.

Free-from & the benefits for operators As the number one gluten-free frozen dessert brand (Nielsen) Almondy is a cake that appeals to the whole family thanks, in part, to its use of popular confectionery brands – such as Daim and Toblerone and, more recently their newly launched Cadbury Chocolate & Almond Cake and Philadelphia Almond Layered Cheesecake with Lemon.

Almondy has traditionally promoted itself as a great-tasting premium cake with the added bonus of being naturally glutenfree (and baked in a dedicated gluten-free site). “We have experienced growing demand from Coeliacs looking for tastier options and do not see this slowing down as more consumers are diagnosed and awareness of gluten-free increases,” explains Andrew. “It’s important that Coeliacs and gluten avoiders do not feel they are having to put up with second best when it comes to taste and quality especially when eat out! Findings from Leatherhead Food Research uncovered high levels of dissatisfaction with much of the current free-from offer. An overwhelming 85% felt that gluten-free foods needed to provide better value for money, while 76% wanted a better range of products, with 70% looking for improved availability. “While a surprisingly low number reckoned that texture (48%) and taste (46%) needed an upgrade, it emerged their expectations were already low. Gluten-free foods scored a disappointing average of five out of nine in terms of ‘likeability’ and 72% of consumers expected standard foods to deliver a better sensory experience versus glutenfree. Issue 16 January 2015

Free-from “Proving that you do not have to sacrifice taste and texture when catering for this medically-sensitive area, our Rainforest Alliance Certified Almondy Cake with DAIM was highly commended in last year’s FreeFrom Food Awards and our Almondy Cake with Toblerone won the Caterer Product Excellence Awards dessert category – proving with Almondy, consumers can have their cake and eat it!”

“Findings from Leatherhead Food Research uncovered high levels of dissatisfaction with much of the current free-from offer” And Mohammed Essa, Aviko general manager, agrees and says that caterers should consider the rapidly expanding free-from market when designing their menus. “Aviko’s range includes 70 gluten-free potato options to help operators cater for the 1 in every 100 people in the UK who suffer from coeliac disease. Operators can be safe in the knowledge that our most popular products – Premium Fries, Mash, Hash Browns and Wedges – are gluten-free, made in a dedicated gluten-free factory and most importantly, don’t compromise on taste or quality. San Jamar Allergen Saf-T-Zone from FEM

Free-from point of sale from Almondy

“Our delicious range of gluten-free offering including wedges, which come in a variety of flavours: Skin On or Off, Spicy, Crinkle, Tex Mex, Garlic & Herb, Steam and Fresh Wedges, as well as Mega Wedges. The coeliac friendly range also includes Roast, Diced, Sauté and Jacket Potatoes.”

Crisps The Yorkshire Crisp Company offers four gluten-free options in its range of gourmet crisps. Nowt On, Natural Sea Salt, Roast Lamb & Mint, and SweetCured Ham & Pickle are all suitable for coeliacs. “When developing our range of crisps, we wanted to make them appealing as

possible to a broad range of customers and so including gluten-free options was important to us, along with vegetarian choices too,” says Tim Wheatley of Yorkshire Crisps. Yorkshire Crisps are produced from selected potatoes, all grown locally. They are sliced into hot sunflower oil where they are hand-fried for a few minutes then drizzled with natural flavours while they are still warm. None of their ingredients contain anything artificial or genetically modified and all flavours are available in their unique re-sealable 100g drums.

Food regulations The Food Standards Agency (FSA) in conjunction with DEFRA launched new EU allergen labelling regulations in December 2014. Although regulations have been in place for packaged food for a while, the new legislation (FIR Regs EU1169/2011) requires the whole foodservice sector, including restaurants, pubs and cafes, to track and list (in an obvious place) if certain allergenic ingredients are present in their dishes. The 14 allergens required by law to be identified are celery, gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, nuts, peanuts, sesame seeds, soya and sulphur dioxide. “The legislation also means that foodservice operators can no longer state that all foods ‘could’ contain allergens or that it is not known if an

Issue 16 January 2015

Free-from allergen is present,” advises Mark Hogan, marketing and sales manager, Foodservice Equipment Marketing (FEM). “Therefore, all staff will need to be trained in order to understand the requirements of food allergic customers and how to prevent cross contamination.” In order to help caterers implement procedures to comply with these new regulations, FEM supplies the San Jamar Allergen Saf-T-Zone System. “The Allergen Saf-T-Zone System is a simple but effective approach to safe food preparation,” explains Mark. “The kit can be used as a portable safe prep area, in order to ensure there is always a dedicated range of allergenfree equipment clean and ready to use whenever required, helping to prevent the chance of allergens reaching customers with food allergies.”

The Saf-T-Zone cutting board is embossed with warnings reminding staff to keep the prep area ring-fenced and to thoroughly clean and sterilise the

The Saf-T-Zone System comprises a purple cutting board and purple-handled tools, including 12-inch stainlesssteel tongs; 10-inch stainless-steel, commercial-grade chef’s knife and a high-temperature, angled nylon turner. All tools and the board securely snap into a durable, matching purple case that keeps all the equipment separate from other equipment and allergens, helping to prevent cross contamination.

“The market for glutenfree foods has grown by 229% in the last ten years according to Datamonitor”

Creed Foodservice has launched an exclusive gluten free range

equipment after use. The board also has an integrated ruler for easy portioning and cost control. Made of hardwearing purple co-polymer material, the board is designed to withstand continual high temperature commercial washing without warping. The tools are also designed to be durable and to withstand high temperatures. FEM supplies the San Jamar Allergen Saf-T-Zone System with a full one-year warranty. ^Coeliac UK *Toluna 2014

Hertfordshire pub restaurant wins first nationwide FreeFrom Eating Out award Antony Worrall Thompson presented Hertfordshire pub, The Alford Arms, with the Silver Salver for the most allergen-aware eatery, serving the best freefrom food, in the UK – at the inaugural FreeFrom Eating Out Awards, sponsored by Sodexo The Alford Arms, one of a small chain of Home Counties pub restaurants, has been judged to serve the best freefrom food (gluten-free, dairy-free, nut-free, soya-free) in the inaugural FreeFrom Eating Out Awards, launched to raise awareness of the new allergen declaration regulations which came into force in December. “The standard of the entries was exceptionally high while the enthusiasm and commitment of the chefs and owners was really heart warming,” comments awards director, Michelle

Berriedale-Johnson. “We are very excited about the possibilities offered to the food service industry by the freefrom movement and expect freefrom in food service to grow at an even faster rate than the 15% year on year that it has achieved in the retail market.” The FreeFrom Eating Out Awards are run by the same team that run the FreeFrom Food Awards (now in their 8th year). For more information, visit the FreeFrom Eating Out Awards website at www.freefromeatingoutawards.co.uk Issue 16 January 2015

Pizza Linda Lewis says that pizza is one way of drawing in a new, younger crowd of customers who may not yet see sandwich shops and cafés as the place to be at lunchtime

Grab a slice of the action

Here we take a look at the pizza market – from product to equipment Operators only need to take a look at where consumers on the high street are choosing to spend their money when they eat out to discover what their favourite foods are. According to a Mintel report published in August 2013, 57% of diners visited pubs. The second most popular restaurants were ethnic (Chinese, Indian, Thai) with 52% of diners, and pizza, pasta and Italian restaurants with 45% of diners. Italian cuisine has also been highlighted on the MSN website as a 2014 food trend whereby pizza parlours doubling up as late night venues, will become increasingly popular as consumers realise that there is more to the ‘value for money’ Italian staple than simply a special offer voucher. On another website* Pizza Hut and Dominoes are listed as 7th and 8th in a table of the 18

Issue 16 January 2015

UK’s top 10 chain restaurants, with combined turnovers in excess of £1bn, and Jamie’s Italian is listed as one of the UK’s fastest growing, full service chains in 2012. Italian food owes its success to the fact that it is often an uncomplicated style of eating which can be easy on the pocket, satisfying and quick to serve.

“Pizza Hut and Dominoes are listed as 7th and 8th in a table of the UK’s top 10 chain restaurants, with combined turnovers in excess of £1bn”

Coupled with the Italian ethos of using good quality ingredients to make simple recipes designed to be shared, fast food operators should take advantage and include elements of Italian food on their menus. According to Richard Jansen, managing director, Pan’Artisan: “The 9” Margherita pizza is the most popular; it’s ideal for a single adult portion and generates a great cash margin – and it should always be thin crust, just like an authentic Italian pizza! “Good quality pizzas don’t feature on menus as widely as they should, maybe because caterers don’t realise how easy it can be to produce an excellent, authentic pizza. Some may opt for a pre-topped version, which doesn’t offer the margin potential. Sometimes the

Pizza Huhtamaki has created a complete takeaway solution for operators, called ‘Taste’

“The 9” Margherita pizza is the most popular” perception is that frozen pizza bases won’t produce a good quality pizza or possibly they think that they need to invest in a pizza oven in order to produce a good pizza, which is not true. Pan’Artisan has been supplying frozen,

un-topped pizza bases and dough balls – for those that want to stretch their own – for many years.” If your team is competent and has the time and resource, they can ‘stretch’ their own bases using bought in, frozen dough balls in much the same way as some branded high street pizza operators do, and Pan’Artisan will even come out and train your team to do this. They say that a part-baked, frozen base offers more convenience whilst still allowing you the creativity to add your own signature toppings. The company says that low wastage is guaranteed as you only defrost what you require, and any unused, defrosted bases can be kept chilled, if covered, for up to three days.

Equipment For cafés, sandwich shops, takeaways and even bakeries, pizza is fast

becoming the quick and tasty option for hungry munchers. In the UK alone, the pizza industry is now estimated to be worth £1.85 billion, and with an estimated growth of 22% over the next two years, it would be a shame not to reap the benefits of offering hot, fresh pizza to your grab and go customers. “Fast food outlets have the option to sell pizza whole or by the slice, and with ingredients only costing around 78p to make a pizza and a sale price range of £1 - £10, it offers impressive profit margins too,” advises Linda Lewis, managing director of Linda Lewis Kitchens, sole distributor of Cuppone pizza equipment. “There are also lots of enticing promotions that can be applied; from meal deals at lunch times to ‘buy one get one’ free on quieter days and even adding dessert pizza to the menu can really tempt customers.” Linda says that pizza is also one way of drawing in a new, younger crowd of customers who may not yet see sandwich shops and cafés as the place to be at lunchtime. Offering a slice of Wood Stone pizza ovens side by side - picture courtesy of Jestic Foodservice Equipment

Issue 16 January 2015

Pizza pizza as part of a meal deal or as an eatin option for establishments with seating areas are also ways in which you can boost sales. In terms of equipment, all you need is a pizza oven. A relatively low-cost investment, a pizza oven with a stone base such as one from Cuppone’s extensive range, will deliver the authentic Italian flavour that will keep your punters coming back for more. What’s more, when you invest in the right pizza oven, you can also use it to cook other lunchtime favourites including jacket potatoes, pies and pasties. “For as little as £670, a single deck pizza oven is capable of cooking up to 48 x 8” pizzas in an hour or approx. 12 x 16” pizzas in an hour, with each pizza taking around 3-6 minutes to cook,” explains Linda. “Pizza made in advance of the lunchtime rush can also be displayed inside a heated display to entice your customers as they browse the menu. “Adding pizza to the menu is as simple as the ingredients are easy to prepare. Chicken, cheese and ham are the three key toppings for pizza, and as they are also the most popular sandwich fillings, you already have the basic ingredients to hand. Many chain bakeries are also now selling pizza, including Greggs, who offer three types of pizza including Margherita, pepperoni and chicken & chorizo.” Frozen Dough balls from Pan’Artisan

Grab and go establishments are often limited on space and it can get rather cramped during peak periods. However, with some pizza ovens able to operate using a 13-amp plug, all you need is a counter top and away you go. And with competition from fast food outlets rife, it’s vital to stay on top of your game and tempt your customers with something new. “Widely seen as a popular choice for many customers and often regarded by the operator as an offering that is capable of commanding a premium pricing point and therefore enhanced margins, pizza and pasta is an important consideration for many grab and go outlets,” comments Michael Eyre, product director at Jestic Foodservice Equipment.

“Good quality pizzas don’t feature on menus as widely as they should, maybe because caterers don’t realise how easy it can be to produce an excellent, authentic pizza” “Offering a comprehensive range of homemade, freshly cooked pizzas requires a certain degree of consideration into the type of equipment used for cooking. “Commercial pizza ovens are available in a number of varieties, from the standard conveyor oven, designed for enhanced speed and exact levels of consistency, through to the impressive quality, delightful flavours and pleasing aesthetics associated with stone-fired pizza ovens.”

Packaging Huhtamaki has created a complete takeaway solution for operators, called ‘Taste’. The range comprises a choice 20

Issue 16 January 2015

The Tiepolo oven from Linda Lewis is said to be ideal for first time restaurants and pizza makers. The oven is pictured here complete with stand and extraction hood

of different style food containers, giving caterers versatile products to suit a variety of popular menu choices – from sandwiches and wraps, to salads, sushi and even pizza! Suitable for both hot and chilled foods, the Taste range of lightweight takeaway packaging includes hot sandwich packs, food to go boxes and pizza boxes – ideal for outlets which offer customers a comprehensive menu or for those with a more simplistic food offering. “Food from chiller cabinets or warming counters will look appealing when served in these contemporary food-to-go boxes,” says Huhtamaki. Also made from paperboard with a PET lining are the Taste pizza boxes, available in quarter, half and full sizes. All feature window and vents so the contents within can be clearly presented to customers. Cool to the touch, the packaging is designed to keep the product inside hotter for longer without making the item uncomfortable to hold. The taste range is available in kraft brown and customised printing is optional for those who require it to tie in with corporate branding. *uk.finance.yahoo.com

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www.paramount21.co.uk Issue 16 January 2015

Focus on... There are now over fifty MSC certified suppliers – over 15 of them are specific to the fish and chip shop sector

Seafood sustainability A developing trend for the fish and chip sector in 2015 is the issue of seafood sustainability Reviewing the results of certification and feedback from fish and chip shops and sector suppliers over the past 12 months, it’s clear that there’s a definite trend towards offering MSC certified sustainable seafood, which is likely to continue to develop throughout 2015. New independent research on behalf of the MSC into global seafood buying behaviour has recently been released and shows a significant increase in customers looking for sustainable seafood; with 61% of respondents believing restaurants should show sustainable options on their menus. There’s been a steady increase in recognition and trust of the ecolabel since 2010 and demand for traceable seafood – specifically in the UK, has increased from 61% to 67% in the last two years. Whilst this may originate from the ‘horsegate’ scandal, the MSC’s process of independent and rigorous DNA testing to check species, 22

Issue 16 January 2015

(which is part of MSC’s supply chain checks), provides trusted reassurance represented by the MSC ecolabel.

“61% [of respondents] believe restaurants should show sustainable options on their menus” There are now over fifty MSC certified suppliers – over 15 of them are specific to the fish and chip shop sector. These include small local suppliers to larger, national and regional suppliers such as T.Quality and Friars Pride, which all meet MSC supply chain requirements to ensure a consistently high standard for fish and chip shops. Over one million portions of MSC certified fish and chips are consumed in the UK annually and customers’ interest

in knowing the provenance of their food and paying a little more for sustainably sourced fish dishes has already been widely reported, and confirmed in the recent research; with 39% being willing to pay a little more for an ecolabelled fish product. Looking forward to 2015, the MSC plans to develop further support materials helping customers be more MSC and ecolabel-aware and understand the benefits and importance of supporting the MSC sustainable seafood. George Clark, MSC UK commercial manager highlights the great opportunity now available for fish and chip shops in the UK to offer MSC certified sustainable fish and seafood on their menu with ease. “With the supply chain for MSC products in the UK maturing we see benefits being felt throughout the foodservice industry, particular in the fish and chip sector.

Focus on... “As more fisheries get certified and more suppliers gain their certification as well, key products for fish and chip shops are now available throughout the UK. Businesses wanting to show their customers that they are committed to sourcing and serving MSC certified seafood will now find it a lot easier to source key species such as cod, haddock, plaice and hake that are great for menus, and further demand for lesser used species may form a trend for the next year. “With more certified suppliers than ever supplying these key species and new routes to MSC certification that are more cost-effective and straightforward, there’s likely to be plenty of interest in 2015 to get MSC Chain of Custody and put the ecolabel on your menu”.

Positive business developments for MSC certified fish and chip shops...

“There’s likely to be plenty of interest in 2015 to get MSC Chain of Custody and put the ecolabel on your menu” For further information about the Marine Stewardship Council and how to gain MSC certification contact George Clark, MSC UK Commercial Manager at george.clark@msc.org or 0207 246 8917. For details on the ROC Group for MSC certification enquiries visit www.myrockgroup.co.uk or email ROCGroupUK@gmail.com

“Since we achieved MSC accreditation there was no holding back, being certified has given us as a business the confidence to give our customers confidence.

Info Graphic MSC in the UK

As it states on a poster in our shop window we are ‘Proud to be MSC certified’. Our customers love the fact that our cod, haddock and hake is certified sustainable, and indeed travel far to eat our MSC certified fish. Customer feedback is terrific.” Craig from Kingfisher Fish and Chips in Plymouth

“Working with the MSC to make all of our fish and chip shops fully sustainable has been top of our agenda for a long time. We see sustainable fish as absolutely crucial to the future.

Customers are much more interested in the provenance and quality behind the food they eat nowadays, and choose Quayside and our other shops because we only offer the best in sustainable fish. But for us, being MSC certified is about safeguarding the industry and our businesses for future generations. We want our children’s children to be able to eat and enjoy fish.” Adrian Fusco, owner of ‘Quayside’, the current National fish and chip shop award winners for 2014

“The certification process was really simple through the ROC Group – there is a restaurant handbook which explains the MSC’s traceability requirements, which I read through to check what we needed to do. Most of the things we were doing already: we keep all our records of deliveries, and different species of fish are kept separate in our freezers and fridges to make sure we always know which is which.” Harry Niazi, owner of Olley’s Fish Experience

Issue 16 January 2015

How to...

Improve hygiene in the workplace Find out why hygiene in the workplace is vital to your business “Effective cleaning gets rid of bacteria on hands, equipment and surfaces, so it helps to stop harmful bacteria from spreading onto food and reduces the risk of cross contamination,” explains Ian McKay, managing director, Network Hygiene. “There is no better regime than clear and clean as you go throughout the day. This helps prevent a build-up of dirt and bacteria.” Ian advises establishments to: • Make sure that all your staff wash and dry their hands thoroughly before handling food • Clean and disinfect food areas and equipment between different tasks, especially after handling raw food • Use cleaning and disinfectant products that are suitable for the job, and follow the manufacturer’s instructions • Disinfectant products should meet BS EN standards. Check product labels for either of these codes: BS EN 1276 or BS EN 13697

“A well thought out cleaning schedule should reflect a regime that suits the establishment, type of cooking, usage and standard of day-to-day housekeeping. As a guide and minimum based on above criteria,” says Ian. “Every member of staff should be aware of the importance of a thorough cleaning

“There is no better regime than clear and clean as you go throughout the day” routine. This starts with the basics of ‘clean whilst you work’ which is a fundamental principle of tidying up. This not only ensures a productive workflow but also minimises any risk of cross contamination. A detailed and robust cleaning schedule identifying tasks, method, frequency, PPE requirements, correct chemicals to be used and who

is responsible should be at the centre of all management and monitoring procedures.” Ian goes on to say that it’s not sufficient just to have the work schedule but also to ensure that the work is carried out to the required standard and frequency and should form part of a staff training programme. “Regarding hygiene practices, all staff should be competent to a level that reflects their job and tasks required. As with most hygiene a lot is common sense, discipline and following the laid down procedures and regimes.”

Kitchen Safety Record 2015 year book A brand new 2015 year book has been developed by catering expert Culina Salus to help food business operators comply with all food hygiene regulations including the new food allergen laws. The Kitchen Safety Record 2015 Year Book contains all relevant food safety documentation in one diary and includes: • Desk sized 2015 food business diary • Advice on new allergen rules section • Daily cook/chef’s allergen menu log to assist in recording allergen information • Daily fridge, freezer, chiller temperature log • Menu matrix log for over 500 dishes/ food products to help kitchen staff to log and check allergen information on everything you produce and sell • Cleaning schedule list • Supplier list Copies can be ordered from Lulu Publishing at lulu.com for £34.99

Issue 16 January 2015

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Order your free sample at www.easybags.net/free-samples Issue 16 January 2015 |

The Hospitality Show 2015

The Hospitality Show returns to celebrate very best of British hospitality Britain’s largest hospitality event of 2015, taking place 19th-21st January at NEC Birmingham, will showcase the newest business innovations, provide a platform for established and emerging companies to display their products and put more emphasis on the developing culinary world than ever before This time around the core focus for the show is the ‘Best of British’ – a launch pad for everything new and great in British hospitality. Focus areas include: hotels, restaurants, pubs, cafés, delis and the cost sector, with the show providing a showcase for cutting edge products and services from the core fields of food & drink, technology, catering equipment, interiors, tableware and careers.

Get Face to Face with a Business Mentor

The show floor is the perfect place to network and do serious business, with the event consistently attracting high quality exhibitors and special guests sourced from across the industry.

“This time around the core focus for the show is the ‘Best of British’ – a launch pad for everything new and great in British hospitality”

Below are just some of the highlights that visitors can expect to see while at the show.

The Business Mentors are back and their skillsets are more diverse than ever. The highly popular scheme returns to The Hospitality Show offering show visitors the unique opportunity to book free 15-minute one-to-one sessions with some of the most varied and respected players in hospitality.

Are you stumped by social media? Food and drink menus in desperate need of a refresh? Do you want to learn how the right catering equipment could lower your bills? Curious about crowdfunding but unsure of the right path? These are just some of the subjects on which The Hospitality’s dedicated Business Mentor team can offer guidance and advice. The 2015 lineup includes: social media guru and Digital Blonde, Karen Fewell; Head of Innovation for Coup de Pates, Neville Moon; Chairman of CEDA (Catering Equipment Distributers Association) and Managing Director of Vision Commercial Kitchens, Jack Sharkey, to name but a few and the mentors have been hand selected to deal with modern challenges faced by hospitality businesses. Visitors looking to benefit from 15 minutes with a Business Mentor can now book online at www.hospitalityshow. co.uk. Late appointments can also be taken at the show but advanced booking is advised as the sessions prove extremely popular.

See the Ten Best Hospitality Products of 2015 The show is set to crown the industry’s ten most groundbreaking new products, alongside a glittering people’s choice winner – as part of its new Star Product Awards scheme. 26

Issue 16 January 2015

The Hospitality Show 2015

The Star Product Awards are open to all exhibitors and will shine a bright spotlight on the latest, greatest new arrivals from the worlds of food & drink, technology, catering equipment, interiors and tableware. Not only will the Star Product Awards give exhibitors a pedestal to showcase their latest innovations to the industry, show visitors will also be treated to a scintillating first-look at some of the products that will help set the British hospitality agenda in 2015. All entries will be judged at the show, with the ten winners unveiled on the first day of the show, Monday 19th January at 4pm on the Business Briefing Stage.

Insight and Inspiration on the Business Briefing Stage Crowd-funding; keeping pace with a burgeoning high street; smarter menu planning; profiting from savvy design; breeding staff loyalty; forgotten foods; craft beer; competing with the casuals; all this and more when the beating heart of The Hospitality Show 2015 – the Business Briefing Stage – kicks into life this January. Throughout the three day show the Business Briefing Stage will play host to a programme of hot-button-topic seminars, fascinating one-on-one interviews and a glittering new awards ceremony.

World Class Culinary Competition Returns One of the world’s premier culinary competitions, Salon Culinaire, has been updated with format changes recommended by a panel of top chefs. There is a new online entry system and iPads will also be used for food photography to provide more constructive feedback for competitors. There will also be two award ceremonies each day – a new one after lunch in addition to the traditional presentation at the end of the day.

“The Staff Canteen Live is set to make its debut at the event adding stimulating kitchen demonstrations and practical advice from big name chefs” Salon Culinaire comprises three key elements: the exquisite Salon Display competition classes of Live Theatre (both sponsored by Compass Group UK) and fine dining experience, La Parade des Chefs (sponsored by Coup de Pates/ Delice de France).

Demos and Advice from Top Chefs The Staff Canteen Live is set to make its debut at the event adding stimulating kitchen demonstrations and practical advice from big name chefs including Michelin-star chef Adam Stokes, Chef Patron of Midsummer House, Daniel Clifford, Executive Chef Gary Jones and Head Pastry Chef, Benoit Blin, both from Le Manoir aux Quat’Saisons. The feature will run regular sessions every day of the show providing visitors with interactive demonstrations, recipe guidance and cooking tips.

Every Equipment Innovation in One Place An array of international catering equipment suppliers are set to take centre stage at the Hospitality Show 2015, providing visitors with a unique overview of industry trends, technical developments and product innovation. In addition to displays by catering equipment suppliers, the CESA (Catering Equipment Suppliers Association) Innovation Zone will be the only place operators need visit to view the most relevant and up-to-date products the industry has on offer. Visitors can go to www.hospitalityshow.co.uk and register now for a free ticket to the show.

Issue 16 January 2015

Business profile

Royal China keeps with tradition QuickBite talks to Jason Chan, marketing manager at Royal China about the restaurant chain which has five restaurants and one Royal China Club spanning from London to Singapore Jason has worked with Royal China since 2001, and in 2005 was part of the launch team for the critically acclaimed Royal China Club. During 2012 and 2013, he acted as a consultant for the Group in Shanghai, overseeing the launch of its Long Ji Cafés. Here Jason tells us more in our Q&A. Can you give some history to Royal China – how did it all get started? The first Royal China restaurant in London opened 20 years ago in Queensway. It was started by Mr David Lam when he bought the first London branch and then expanded it. There are now five Royal China 28

Issue 16 January 2015

restaurants and one Royal China Club. Royal China started off in London and then expanded shortly after to Singapore, Hong Kong, Dubai and also Shanghai, where there are three restaurants.

“Da Hong Pao tea is usually reserved for honoured guests in China and we serve it at exactly 95°c in Royal China Club”

What makes it different/unique? Royal China has always been popular for its traditional Dim Sum. The Dim Sum is prepared fresh daily by a dedicated team of Dim Sum chefs at each restaurant – they only ever use the best ingredients. To keep Dim Sum fresh, it is steamed or fried only after an order is placed. Only traditional ingredients and skills are issued. We have authentic dim sum chefs and kitchen staff and the Cantonese cuisine we provide is what people were eating 20 years ago in Hong Kong. Our dim sum dishes are better than they can get in Hong Kong today! When the Chinese come to London they come

Business profile to Royal China straight away as we guarantee authentic Cantonese cuisine. Also at Royal China Club we have a vast tea menu featuring a range of 40 different teas, which are stored in a traditional Chinese tea chest situated behind the bar. Tell us a little about what you offer in terms of menu choice We only serve Dim Sum between noon and 5pm as this is traditional Chinese times and each dish contains authentic ingredients you would find in China. The queues outside of the door on a weekend prove how popular it is! We source only the best ingredients from China such as our Da Hong Pao tea. The tea leaves of Da Honh Pao (Imperial Red Robe) are left to mature and gain flavour for 80 years before being served. Da Hong Pao tea is usually reserved for honoured guests in China and we serve it at exactly 95°c in Royal China Club. It is priced at £180 per pot. On our A La Carte menu we offer a lot of dishes for people who do not have expertise in Chinese cuisine as we want our menu to suit all of our customers. There are so many ways of Cantonese cooking so we have experienced supervisors in the kitchens who can recommend dishes to the customer’s taste which may not be on the menu.

Each restaurant dedicates a full page to signature dishes created by the restaurant’s individual head chefs. These dishes are changed frequently, while the seasonal dishes are changed four times a year. Are there any plans for expansion? In 2015 renovation works will start on our new restaurant in Chinatown. We want to bring high standard Chinese cuisine to Chinatown through our dishes. Our new restaurant will have traditional decor and fish tanks, like we already have at Royal China Club in Baker Street. However, we will be the only restaurant in Chinatown with the fish tanks! Tell us about Royal China’s vision for the next five years My biggest vision is expanding Royal China in West London and China too. I also want to raise the standard of Chinese food in Chinatown with the opening of our new restaurant. At the moment

“We have also just re-launched our website which we are constantly improving based on feedback we receive from customers” Chinatown is seen as somewhere to go

to get quick Chinese food – but I want to change this and show customers this isn’t what Cantonese cuisine is all about. Where are the ingredients you use, sourced from? We only ever use fresh and authentic ingredients and we are always searching for new suppliers which can provide us with the best ingredients. At Royal China Club all of our meat is high end meat sourced from top suppliers. We only ever use A Grade beef for our dishes and ensure that we serve this at a reasonable price for our customers. So, how do you promote the business to new customers? We recently launched our Twitter page which we are very active with. In addition we have also just re-launched our website (http://rcguk.co.uk/) which we are constantly improving based on feedback we receive from customers. At the start of 2015, we will be relaunching our Facebook pages to help increase our online presence. And your proudest moment with Royal China? We’ve been featured in Michelin Must See guide, Time Out, Square Meal, Zagat and many others. However, my proudest moment so far is the opening of Royal China Hong Kong four years ago. It was great to see Royal China expand to its origins. On our opening many celebrities and people from the Hong Kong government came to dine.

Issue 16 January 2015

Design inspirations

Photo credit: Adrian @ Society Cafe

Society Café – two coffee shops in the heart of Bath QuickBite finds out more about the collaboration between Society Café and design company, Simple Simon Design Experienced owners Adrian and Jane Campbell Howard decided to take on their latest adventure after successfully running a hotel in the Cotswolds for a number of years. Realising their passion for both people and coffee they opened Society Café in Kingsmead Square in 2012. After successfully launching at this site they went on to open a second site at The 30

Issue 16 January 2015

“The interiors were stripped back to basic exposing the raw and structural features – something the designers wanted to emphasise”

Corridor. With less space available, the offering remains the same but with a stronger emphasis on take-away. When it comes to coffee, Adrian and Jane really know what they are talking about and speak of it with such enthusiasm. Before meeting Simple Simon Design to discuss the opening of Kingsmead Square they had gathered ideas and influences. Using these, the

Design inspirations

â&#x20AC;&#x153;The design was accompanied with influences from Scandinavian design, neutral colours, exposed brickwork, reclaimed industrial lighting and features such as concrete counters taking centre stageâ&#x20AC;?

designers built on the concept bringing it all together ready to project manage. Following this success, Simple Simon were called back to assist with coffee shop number two, The Corridor. Aware of the limited footprint, the interiors were stripped back to basic exposing the raw and structural

Issue 16 January 2015

Design inspirations

features – something that Simple Simon Design wanted to emphasise. Keeping the interior decoration limited helped maximise the functioning space. The design was accompanied with influences from Scandinavian design, neutral colours, exposed brickwork, reclaimed industrial lighting and features such as concrete counters taking centre stage. Contemporary spotlights were used for operational purposes to accompany the reclaimed fittings; together they created a unique and quirky feel. With a minimalistic interior structure Simple Simon drew on the owners’ passions for inspiration to lead the decorative elements; photography and cycling. Owner Adrian wanted the space to be one that serves as a gallery to his collection, somewhere he could rotate the images for his own pleasure and

Issue 16 January 2015

“Adding to an eclectic section of statement pieces was his bike taking centre stage mounted on the wall”

design from Kingsmead Square to The Corridor.

keep the venue new and inspiring for the clientele. In addition, Adrian is a keen bike enthusiast, adding to an eclectic section of statement pieces was his bike taking centre stage mounted on the wall – a feature that was carried through the

Simple Simon designer, Ben Rolls said: “The great thing about working with Adrian and Jane was their enthusiasm. This project was very much a collaboration rather than a solution dictated by designers.”

With an extensive knowledge of coffee Adrian and Jane certainly know their stuff, keeping the locals happy with great coffee and sweet treats they have set themselves apart from the surrounding high street brands. A coffee shop for the people, by the people!

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Issue 16 January 2015

Menu ideas Tetley Cranberry Tea

Get your breakfast offering right Breakfast is the fastest growing day part in the UK1, offering operators a huge opportunity to increase their morning trade by appealing to existing customers, as well as attracting new custom through their doors “We’ve seen a change in consumers’ morning routines; and the subsequent effect this has had on their eating habits,” says Eimear Owens, country sales manager – UK & Ireland, Santa Maria Foodservice. “Consumers are increasingly time-poor and looking for tasty, convenient – and often healthier – breakfasts to grab and eat ‘on-thego’; with the average consumer eating breakfast out of home 1.8 times per month2. “Our new breakfast concept, offers a host of exciting new options and different ways to reinvigorate classic breakfast menus – so operators can stand out from the crowd and tempt customers. The concept is suitable for a range of environments from buffet style to convenience through to healthy.” 34

Issue 16 January 2015

Santa Maria’s Salsa and Chunky Salsa are said to make great alternatives to tomato ketchup or brown sauce. Or, why not give your customers a healthier choice with a hot bacon, egg and tomato wrap using Santa Maria Tortillas cooked with their Chipotle sauce?

“61% of people prefer to start their day with marmalade, jam or hazelnut spread, while 81% would pay more for a branded spread”

“Packed with 13 nutrients, eggs are high in protein and low in carbohydrate so are a versatile, healthy fast food that helps sustain energy levels – so they’re perfect for setting your customers up for their day ahead,” explains Eimear. “Eggs also offer great profit margins and, with a little creativity these margins can be further enhanced. Using one of Santa Maria’s spices, such as Smoked Paprika, Chili & Lime, Triple Pepper or Basil & Tomato, can really lift a basic omelette or egg on toast option, giving a depth of flavour and an added twist to firm breakfast favourites.” Not limited to just lunch and dinner, Santa Maria says that you can tap into the growing Street Food trend by creating a range of breakfast burritos. Spice it up

Menu ideas with Santa Maria Salsa, Chipotle and Refried Beans or go for a simple egg and bacon combo complemented with their Basil & Tomato spice blend.

satisfied with the menu choices available and a third of people would be more likely to eat out if known brands such as nutella®, were on offer.

Spreads

Natasha Quinn, foodservice channel operations manager, Ferrero, comments: “The nation has spoken and there’s a real opportunity for caterers. The traditional cooked breakfast will always have it place on menus, but with a new generation of diners eating out regularly, operators need to wake up to the growing demand for variety and value on menus.

When it comes to breakfast and spreads, consumers want sweetness in their lives. 61% of people prefer to start their day with marmalade, jam or hazelnut spread, while 81% would pay more for a branded spread! Fail to offer toast as a breakfast basic, and caterers could be missing out on the one in five people who prefer to kick start their morning with a slice. The independent research3, commissioned by Ferrero – the Italian family-owned confectionery company – delves into Britain’s out-of-home breakfast habits and reveals the nation’s favourite breakfast to be cooked (29%), followed by toast (21%), cold cereal (13%), pastries and continental breakfasts (joint fourth at 10%) and winter warming porridge (9%).

“The importance of breakfast is shown by the fact that nearly two thirds of consumers view breakfast as part of their daily routine”

When it comes to breakfast satisfaction, 18-30 year olds – an age-group that’s over indexing when it comes to eating out-of-home4 – have proved the least

“We can see this with the rise of American inspired dishes such as pancakes becoming a core dish on menus, and the research revealing a third

of consumers would eat out if known brands were on offer – which grew to 58% amongst women!” When it comes to profitability and value, introducing the nation’s favourite spread brand5 to menus could prove the easy way for caterers to boost menus, especially given that 73% of 26-35 year olds expect to see nutella® on menus. Natasha adds: “Consumers want something different, and nutella’s great taste is an easy way for caterers to update a whole range of dishes, add value and tap into the growing trend to personalise food. Nearly 60% of breakfast options can be teamed with our hazelnut spread with cocoa, making it a versatile addition to kitchens and, even more crucially, consumers expect and will pay for nutella®.” The research found that toast is the number one way to enjoy nutella®, but the spread also proved a popular choice with bread products such as bagels, pastries and American pancakes. With Breakfast Week fast approaching (25th – 31st January 2015) now’s the time for caterers to take a fresh look at menus and sweeten their profits.

Products from the Simply Meat Free from Daloon range are said to be ideal breakfast menu options for caterers

Issue 16 January 2015

Menu ideas Ferrero believes it has a format for every operation, including a 15g nutella® single serve portion

nutella’s versatility makes it a menu must-have and with a dedicated foodservice range there’s a nutella® format for every operation, including a 15g single serve portion pack for breakfast buffets, premium mini jars ideal for hotels and coffee shops, and a new 3kg tub that works hard for back-ofhouse.

Vegetarian options The importance of breakfast is shown by the fact that nearly two thirds of consumers view breakfast as part of their daily routine. However, changing eating habits are leading to an increasing number of UK consumers eating breakfast out of home, with breakfast occasions in the quick service sector growing by 10.5%6, whilst full service restaurants saw a 7.8%6 rise in early morning traffic. 36

Issue 16 January 2015

“Diners are prepared to spend up to £5 on a takeaway breakfast” “Making a compelling case for a meat free hot breakfast offering is a combination of the above data and some recent retail statistics on vegetarian food consumption,” explains Simon Cliff, general sales manager – foodservice, Daloon Foods UK Ltd. “This shows a growth in value of +6.6% as a result of increased spend and it is evident that growth in vegetarian food consumption is part of a longer term trend. “This has seen the value of the vegetarian food market grow from £333m in 1996 to £786.5m in 2011.” Three products from the Simply Meat Free from Daloon range are said to be

ideal breakfast menu options for caterers. Made from wholesome vegetables, they’re said to be a great choice for both vegetarians and meat reducers alike and include: • Glamorgan Sausage – a full flavoured meat free sausage made with onion, leek and mature cheddar cheese. • Vegetable Sausage – a lightly seasoned meat free sausage made with onion, carrot and broccoli mixed with white rice. • Bubble & Squeak – a classic combination of lightly seasoned cabbage, onion potato and leek. “There are clear benefits for caterers in offering vegetarian options on breakfast menus as they not only capitalise on a number of current market trends but are seen by many customers to offer genuine vegetarian alternatives to more traditional breakfast meals,” continues Simon.

Menu ideas Drinks According to research by NPD Crest, in 2012 the number of out-of-home breakfast occasions rose by 8.4% to 1.14 billion in comparison to the previous year, with consumers seeking increasingly varied choices. “Allegra Strategies confirms the majority of coffee is consumed during breakfast, with 52% of customers choosing it,” says Steph Goldie, brand manager for DaVinci Gourmet. “DaVinci Gourmet flavoured syrups and sauces can be used to create an appealing and profitable drinks menu. “Speciality coffee is a convenient option for both operators and consumers, as it can be offered to take-away or as an in-house drink. To capitalise at breakfast, operators could consider expanding their drinks selection, offer suitable meal deals for customers in a hurry. “Lattes now take up the largest share of the out-of-home coffee market. A Vanilla Latte works well with cinnamon pastries as it mixes sweet with spice, 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.” Allegra Strategies has also identified that customers will choose a breakfast outlet based on food quality, inexpensive prices and convenience and Steph advises that operators could also offer a loyalty card as an incentive to drive footfall and encourage repeat visits. “Tea is present in 46%, or 7.6 billion, of all breakfast occasions, and this day part accounts for one third of all tea consumption,” explains Isabelle Haynes, Tetley senior brand manager – Out of Home. According to Lee Maycock, vice chairman of the Craft Guild of Chefs, the bold Assam flavour of Tetley Original is the ideal match for breakfast foods. “For high volume operators, Tetley Original 1100s packs are an efficient way to offer the reassuring and much-loved flavour of Tetley Original. Also available in packs of 25 envelopes, perfect for front of house

service, the reassuring Tetley logo is clearly visible on the envelope and tag of each bag, so the consumer knows they are enjoying tea from a well-recognised brand.” Isabelle goes on to say that blends such as Tetley English Breakfast are also iconic in this day part, making them a morning ‘must stock’. “For a caffeinated blend to refresh breakfast customers, Tetley Lemon Green Tea is a light zesty option. Its citrus flavours complement breakfast goods such as marmalade on toast, and provide a zingy wake-up call,” says Isabelle. “Healthy eating is a key driver of breakfast sales, so as well as offering virtuous foods, operators can drive sales by creating a beverages offer that appeals to this market.

Understanding your market A key part of getting breakfast menus right is understanding your market and tailoring your offer appropriately. “In today’s 24/7 world, the trend for ‘on the go’ food is influencing QSR outlets; customers want something quick and easy, and increasingly something that they can eat on the move,” says Catherine Hinchcliffe, head of customer marketing at Bidvest 3663. “Products that customers can just take away sell well on the high street or at locations with a high footfall from nearby offices. “Although hot sandwiches, muffins, pastries and breakfast bars are popular, pre-prepared premium products like fruit salads and yoghurt with muesli offer customers more choice and have a higher perceived value that operators can charge more for.

“The traditional cooked breakfast will always have it place on menus, but with a new generation of diners eating out regularly, operators need to wake up to the growing demand for variety and value on menus”

“These can also meet the needs of health conscious consumers who look for healthy options when buying breakfast out of home. According customer research, over two thirds of consumers opt for healthy items so it is key for operators to satisfy this large majority. This does not mean that caterers need to overhaul their menus; small tweaks can make a big difference. For example adding single serve yoghurt pots, wholemeal or granary breads and vegetarian and gluten free options can widen the appeal of breakfast offerings, as can providing fruit smoothies and high in fibre porridge oats to meet demand for functional foods.

“In addition, the out of home breakfast opportunity is being driven by consumers’ increasingly busy lifestyles, so the secret to success for operators will be in offering grab and go options. Tetley has developed On The Go to help operators offer a superior takeaway tea.

“Customer research has also shown that diners are prepared to spend up to £5 on a takeaway breakfast so creating beverage and bakery item meal deals, such as ‘cappuccino and croissant’, is a good way to make the most of baked goods and entice customers into increasing their average spend,” concludes Catherine.

“It reduces fuss, spillages and mess; some of the most common tea to go complaints and the range prevents this as it includes branded cups with double walls for better insulation, siplids and drip-free drawstring tea bags – a complete solution for breakfast tea service.”

1 The NPD Group, 2014 2 Allegra Strategies, Eating Out Report 2013 3 Toluna November 2015 4 Horizons October 2014 5 Nielsen, Total Coverage, Value & Unit Sales, MAT to 02.11. AC Nielsen - 52WE 23.02.14 vs YAGO 6 NPD Crest

Issue 16 January 2015

Marketing

Loyalty schemes: are they a driving factor for consumers? A GI Insight survey has revealed that cost savings excite people but convenience, special treats, exclusive perks and even mobile access are all part of the mix for many customers New research by customer analysis and data marketing specialist GI Insight shows that cost savings trump convenience and special extras when it comes to driving membership and continued participation in UK loyalty schemes. But the research also shows that many consumers are not simply drawn to loyalty programmes by reward points but a range of factors attract them to join and remain active in schemes. The survey of more than 1,000 UK consumers reveals that, while consumers are most excited about earning redeemable points when it comes to loyalty programmes – with 74% saying this is what attracts them – 60% point to vouchers or coupons providing a percentage or cash value discount as a primary driver for joining and staying active in schemes and 54% cite access to special offers. In the report, The Lure of Loyalty, a significant proportion of consumers also indicate that convenience is an important motivating factor, with 24% pointing to a simple sign-up process as an inducement, 21% noting the appeal of an easy-to-get-to location, and 19% citing the fact they buy from a brand frequently as a draw. 38

Issue 16 January 2015

The findings demonstrate that few consumers, however, view accessibility to a loyalty scheme via a mobile app as real driver for enrolling and remaining active in a scheme, as just 6% list this as an element that excites them.

“With all the right elements of a loyalty scheme in place, a business has the perfect platform for encouraging customers to remain loyal, spend more, buy frequently” Additional loyalty scheme benefits such as free drinks and snacks, special deals linked to personal events and exclusive access to new products and select offers have less impact than cost savings but a noteworthy minority see these as compelling features of a scheme, with 17% seeing the freebie treats as a real plus while 12% list the other perks as an enticement.

When comparing women and men, the research reveals just a few notable differences: female respondents are more drawn than male consumers by redeemable loyalty points (78% versus 70%) and by the offer of free treats such as coffee or cake (19% versus 15%), while men are more enthused by the availability of a mobile app (8% versus 4%). Andy Wood, GI Insights managing director, comments: “With consumers becoming more demanding about what they expect from the companies they deal with, the opportunity for organisations that run loyalty programmes to increase both membership volumes and participation are there. “This can only be achieved, however, by understanding the key motivators for loyalty scheme participation and using the customer data captured to ensure that these elements are managed and executed in a way that suits the customer base. “With all the right elements of a loyalty scheme in place, a business has the perfect platform for encouraging customers to remain loyal, spend more, buy frequently and generally expand their relationship with the business – which in turn will drive greater profitability.”

Food review

Dining out at Hilton East Midlands airport Several hotel groups can be found in the UK and around the world. Trevor Langley searched for a company with a renowned reputation for high-quality, that provides services to match and is very good value for money – and found the Hilton at East Midlands airport The prestigious Hilton brand has a worldwide reputation, with exclusive city, plus executive style hotels and luxurious leisure resorts located in numerous countries. In the UK there are numerous Hilton hotels. The Hilton East Midlands Airport has an excellent location, being just four miles from East Midlands Airport and three miles from Parkway Train Station, with 24 hours transfers available from the hotel. The hotel has a popular health club, plus spa as well as impressive conference facilities. Alongside these amenities is the Piano Bar & Restaurant, which is the focus of this visit.

cheesecake was complemented by the sharpness of the berry compote, perfectly. A list of quality wines / drinks has something for everyone and we chose a superb Sauvignon Blanc and wonderful Merlot to accompany our meals. All dietary requirements can be catered for, plus parties, events and occasions, easily accommodated. Our thanks to Jo, who provided excellent service and ensured we had a most memorable dining occasion, with splendid cuisine, cooked and presented to perfection.

“Head Chef Stephen Watson has a great team of chefs and ensures cuisine perfection from the kitchen, every time” Enjoying drinks in the bar area, we perused the menus. Head Chef Stephen Watson has a great team of chefs and ensures cuisine perfection from the kitchen, every time. The starter of Carrot and Coriander Soup and rolls came well presented and had good flavours. The Smoked Salmon starter, again, had good flavours, with splendid presentation. The chilli-infused toast giving a pleasant ‘kick’, to this selection. Having an array of choices for mains, Barbara selected Salmon Steak from the grill, and for myself, Hunters Chicken. Both main courses were cooked perfectly and each had complementing flavours, with very good presentations. Apple Tarte Tatin with vanilla ice cream, and Baked Vanilla Cheesecake accompanied by berry compote, were our choices for desserts. Both gave very good palate sensations and the

Where you’ll find them Hilton East Midlands Airport Junction 24 M1 Derby Road Castle Donington Leicestershire DE74 2YW

01509 674000 events.eastmidlands@hilton.com www.eastmidlands.hilton.com Issue 16 January 2015

Equipment focus The Zip HydroTap has recently launched its innovative single tap solution to the UK hospitality industry – the G4

Choosing the

right equipment for your

drinks menu

QuickBite takes a look at a selection of equipment available to help make your drinks menu a success According to a Marketing Week trends article*, the breakfast occasion is on the up and now accounts for 10.4% of all dining out visits. Filter coffee is in resurgence as ‘real’ coffee lovers are rediscovering the pure cup of coffee; no foam, no sprinkles, no added flavours. Dedicated filter coffee cafés are popping up everywhere and hotels are now offering filter coffee alongside their espresso-based drinks. In light of these facts, the lastest addition to the WMF family of automatic bean to cup coffee machines, the 1200F, aims to help operators address this trend. A compact, entry level, bean to cup, filter coffee machine, sporting a new look and a host of new technical features, the 1200F will offer the quality build that WMF is renowned for, sharing much of the technology of the 1200S, but with many new features that are aimed at raising the quality of filter coffee service and diminishing the memories of the stewed, burnt offerings of the 90’s. 40

Issue 16 January 2015

Marcus Gansloser, managing director, WMF UK Limited, explains: “The 1200F has been launched with a view to eventually replace the prestoF and brings our filter coffee solution up to date, in line with the 1200S that was launched last year. “It has increased power for higher volume throughput and better dispensing solutions for jugs. In line with our brand values of functionality, design, quality and

“Risk is inherent in all brand new innovative products and it is the danger any early adopter faces - some new technology will work, some will not”

innovation, the 1200F is simple to use for the operator, but also for the consumer, where sited in a self-service environment and can even be fitted with a coin mechanism.” Said to be ideal for those with a small to medium demand for a high quality filter coffee, the 1200F is available with one or two grinders, enabling the operator to provide both regular and decaffeinated coffee. Drinks are dispensed either at the front, to cups and small jugs from the height adjustable spout, or via the brew arm to jugs up to 2.5l in capacity, which can be located on either side of the machine. The Coffee Machine Company, UK importer and distributor of high end commercial espresso machines, has launched the new Egro ‘Zero’ bean-tocup machine which is said to suit medium and lower volume coffee service outlets. Versatile and multi-functional, the Egro Zero allows up to 16 different drinks

Equipment focus to be programmed and delivers each to a consistent high standard and also has a patented stainless steel brew group. Being metal, it delivers a hotter cup of coffee with a richer, fuller crema. The Zero has an intuitive user interface featuring a backlit keypad with capacitive Touch technology and a button which flashes throughout the brew process. It also has an advanced boiler management system with two separate boilers – one for steam and one for brewing.

1200F will offer the quality build that WMF is renowned for

Available with either one or two grinders, the Zero is offered in a choice of models, with a steam wand for manual milk frothing or with an optional milk fridge for the automatic delivery of milk based products such as cappuccino, lattè etc. There is even an option of one or two hot chocolate modules, which enables operators to offer a choice of dark/white chocolate or different brands.

For an indulgent, warming hot chocolate, Scott Duncan, Sales Director at Carpigiani UK Ltd, suggests operators use the Carpigiani ‘Chocolady’ machine to create a truly gourmet beverage experience for your customers. “Its special bain marie heating system prevents the chocolate from burning and ensures even, natural cooking to keep the taste, density and smell of the product in perfect condition,” explains Scott. “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 establishment’s countertop, where it can be left on the display or used behind the scenes to provide punters with a delicious, rich and creamy hot beverage.

PARRY MORE for less... Fryers, Water Boilers, Merchandisers, Ovens, Griddles, Panini Grills and even the Kitchen Sink. Find out MORE... parry.co.uk/more4less @ParryCatering #more4less Issue 16 January 2015

Equipment focus As well as chocolate, use the Chocolady to heat and mix all sorts of hot drinks – tea, coffee, milk, chai, even mulled wine! Choose from ten litre or five litre sizes.” Despite strong competition in the hot beverages market, the sale of hot chocolate has remained a strong and important source of income for many cost sector operators in an out of home environment. 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. “It is essential however, that caterers are able to produce the right consistency and flavour to ensure customers come back time and time again,” warns Scott. “Hot chocolate is often viewed as an indulgent treat for customers when away from home; therefore operators need to ensure it’s of a consistent high quality to ensure repeat business.

“Despite strong competition in the hot beverages market, the sale of hot chocolate has remained a strong and important source of income for many cost sector operators in an out of home environment” “Utilise a readymade hot chocolate machine to not only produce delicious, rich hot chocolate but to also tempt the customer by showcasing the product in the best possible way.”

Water solutions “Beverage equipment providing water solutions has become an essential tool in many food-to-go establishments where getting the water provision is key,” comments Paul Colebrook, sales director of Zip Heaters UK. “The days where bottled water is considered a luxury 42

Issue 16 January 2015

product are gone; it’s now seen by many consumers as wasteful, unsustainable and expensive. However, tap water as the alternative is not an acceptable solution for many consumers due to taste (chlorination) and quality. It may be a low cost, low storage solution but it remains a missed opportunity against the bottom line. “Therefore, filtered water, with ‘front of house’ visibility, is slowly becoming the accepted alternative, and for good reason.”

The Coffee Machine Company has launched the new Egro ‘Zero’ bean-to-cup machine

The Zip HydroTap has recently launched its innovative single tap solution to the UK hospitality industry – the G4 - designed to help operators save money and build their green credentials – whilst also boosting their drinks offering with a premium, quality water product. “The Zip HydroTap G4 incorporates the most energyefficient, filtration and space-saving features of any boiling water product on the market to date and is able to deliver filtered, boiling, chilled and sparkling water in an instant,” explains Paul. “As a nation, we in the UK drink 165 million cups of tea every day and about 70 million cups of coffee; which means that there is a huge market for food-togo operators to capitalise oni. However, consumers’ tastes are changing and their palates are becoming far more sophisticated and a great cup of tea or coffee is simply expected from any establishment.

“For operators to match these high expectations, it is key that you get your beverage offering right and provide only the best quality. “Tea and coffee purists know that adding boiling water straight to the cup can scold tea leaves and coffee beans, resulting in a bitter taste and an unsatisfactory customer experience. By using a Zip HydroTap model, the perfect taste can be achieved by ‘setting’ the temperature on the beverage machine. However, one problem we are witnessing is that beverage machines not only take up a large amount of counter space but can also be difficult to use as well as timely and costly to train staff to use correctly. Therefore instant water systems are increasingly becoming a favoured option amongst operators – offering a far speedier service, cutting essential queuing time for the customer. They are

Equipment focus Carpigiani’s Chocolady

Caffeine Ltd has launched Schaerer’s Coffee Art with TouchIT control and Supersteam wand

also easy to use, resulting in minimal training time needed for staff.

in the best equipment in the world if it breaks down and no one’s around to fix it.

“The recently launched innovative Zip HydroTap G4 allows caterers to adjust the boiling water temperature from anything between 68 to 100 degrees Celsius to maximise flavour and eliminate the possibility of burning hot beverages. This also guarantees a consistent temperature, to ensure customers receive the same service, and quality of drink, every time.”

“Equipment suppliers need to get their act together when it comes to after-sales support. Operators have the right to expect service support that’s fast and efficient, and that their supplier will carry a range of spare parts, so that the engineer can provide a first time fix.”

After sales service “The big thing that everyone is talking about is after sales service – or lack of it,” says Justin Stockwell, managing director of Caffeine Ltd. “There are too many coffee equipment suppliers out there who are busy sitting on their laurels and leaving customers in the lurch. Espresso machines aren’t simple bits of kit. Back up service is vital. It’s no use investing

“Operators have the right to expect service support that’s fast and efficient, and that their supplier will carry a range of spare parts, so that the engineer can provide a first time fix”

Justin says that quality bean-to-cup machines are the ideal solution, because staff don’t have to be trained baristas to make a really good espresso as the latest bean-to-cup machines have simplicity designed in. “Operating them is really easy – all the operator has to do is push the appropriate button on the touchscreen for whatever drink the customer wants,” explains Justin. “The machine does the rest, some producing hundreds of beverages an hour. “There is increasing demand for cold and flavoured drinks on the coffee menu, alongside the traditional hot beverages. The latest bean-to-cup machines can do them all, at the touch of a button – or, more usually, a touchscreen. So you can have espresso, mocha, hot chocolate, cold milk drinks, iced coffees, plus a choice of flavours, all from one machine. They’ll even add shots of alcohol!” Issue 16 January 2015

Accountancy

What should I invest in? Every month, Peter Watters, ACA, shares some useful financial tips especially for QuickBite readers. This month, he looks at investments. Which is the right investment vehicle for you to consider? As each has its own features, choosing the one - or even two or three - that’s right for you could bring additional benefits to your investment strategy SHARES If you invest directly in shares you are holding a small part of a company and will benefit financially if it is successful, through an increase in the share price or by dividends. Shares are purchased through a stockbroker or an online share dealing service and charge around £10 plus stamp duty of 0.5 per cent of your investment. However, shares listed on the Alternative Investment Market (AIM) are free of stamp duty from 6 April 2014. Advantages • You can choose which company shares to buy 44

Issue 16 January 2015

• As a shareholder you usually have the opportunity to vote on some company decisions

•D ealing charges can make this an expensive way to invest if you are a small investor

Disadvantages • Lack of diversity - unless you hold a portfolio of shares your investment is concentrated in one company

INVESTMENT FUNDS

“Investment trusts are able to borrow money, known as gearing, which can help to increase profits but can also magnify any losses in a falling market”

Funds such as unit trusts and OpenEnded Investment Companies (OEICs) are collective investments which allow investors to pool their money together to create a large fund that invests across a range of different shares and/or other assets such as bonds or property. This is run by a professional manager in line with the fund’s objectives. You buy units with minimum investments as low as £500 or £25 a month, and there are no restrictions on when you

Accountancy sell. Charges vary depending on the type of fund, but are typically an initial charge of up to 5 per cent with an Annual Management Charge (AMC) of up to 1.5 per cent. Advantages • Instant diversification without a large upfront investment by you • Investment decisions are taken by an experienced financial adviser • Thousands of funds to choose from investing in equities, bonds and property as well as other types of assets Disadvantages • Management charges can be high • The manager doesn’t always get it right

INVESTMENT TRUSTS An investment trust is a form of collective investment: you buy shares in a company, which then uses the money raised to invest in a range of assets on your behalf. There are some key differences between trusts and funds. Trusts are more sophisticated, and therefore slightly riskier, investment than funds. Investment trusts are able to borrow money, known as gearing, which can help to increase profits but can also magnify any losses in a falling market. Additionally they are closed-end. This means that a finite number of shares are available, so the share price will be affected by supply and demand as well as the value of the underlying assets. This means the shares can trade at a discount or a premium to the net asset value. Advantages • Instant diversification without a large investment • Gearing means gains can be magnified, although the same also applies to losses • Normally lower annual management charge than an equivalent fund • Returns can be enhanced if you buy on a discount and it narrows as the trust becomes more popular Disadvantages • Dealing charges can make this expensive for a smaller investor • More sophisticated and potentially more risky investment than a fund

PENSION FUNDS A pension fund operates exactly the same as a fund, a manager investing according to the fund’s objectives, but because it is a wrapper specifically for pension investments, there are some important tax advantages. Subject to earnings and the annual “lifetime pension allowance”, anything paid into a pension fund receives tax relief at the basic rate, effectively topping up an £80 contribution to £100.

“Subject to earnings and the annual “lifetime pension allowance”, anything paid into a pension fund receives tax relief at the basic rate”

Advantages • Generous tax breaks •O pportunity to invest in very small companies • I ncome payouts make them very attractive for retired investors Disadvantages •H igher risk and more suited to sophisticated investors The value of your investment and the income from it can go down as well as up and you may not get back the original amount invested. Past performance is not a reliable indicator for future results. Please contact us for further information or if you are in any doubt as to the suitability of an investment.

Need more help?

Higher-rate taxpayers receive tax relief at their highest marginal rate. Additionally, although you cannot reclaim the 10 per cent tax credit on dividends, all income and gains in the fund are tax-free. However when you come to take benefits, either as an annuity or when drawing income from a personal pension, these are subject to income tax. Advantages • Instant diversification • Tax breaks Disadvantages • Money can’t be accessed before age 55

VENTURE CAPITAL TRUSTS A venture capital trust (VCT) is a trust which invests in fledgling companies that are looking to develop their business. The nature of these companies means that this is a higher risk investment. Due to the risk there are a number of tax incentives to encourage investment. These include tax-free income, dividends and gains and an income tax rebate of 30% of your initial investment into new VCT shares, providing you have paid sufficient income tax that year and you hold the shares for at least five years.

McPhersons Chartered Accountants and McPhersons Financial Solutions are offering businesses free advice, so get in touch now to arrange your meeting. Simply email Peter Watters p.watters@mcphersons.co.uk or call our head office on 01424 730000 for a free consultation at mcphersons’ London, Bexhill or Hastings offices. www.mcphersons.co.uk. Happy New Year to all our clients and contacts!

Issue 16 January 2015

Property

Our property pages highlight businesses for sale, nationwide!

Three of Exeter’s well known catering establishments have been sold Acting on behalf of the previous business owners, Exeter based licensed property specialists Stonesmith have recently concluded the sale of three city centre catering establishments, Waikiki in Sidwell Street, Rosticceria in Barnfield Road and Taste Great food in the Harlequin Centre, to a Devon based company.

SOLD

Waikiki in Sidwell Street remains as a contemporary restaurant and cafe bar with healthy eating as its theme. Looking ahead the aim is to introduce a wider range of healthy eating options including more salads and a noodles bar. The style and decor at Waikiki has remained the same, though the business was closed and has now reopened after some internal and external repairs. It now offers comfortable seating for 32 internally and 9 externally.

Waikiki

Rosticceria offered a great location with a solid, repeat and regular custom, as well as being an establish business. Run as an Italian restaurant, it operated for many years in Exeter’s town centre but moved 8 years ago to The Forum off Barnfield Road when the Princesshay development was stared.

SOLD

Previously trading as an Italian style café and restaurant, Rosticceria continues to offer Italian style dishes but the new owners have increased in the number of dishes that are home made and produced fresh to order. Taste Great Food trades as a cafe and restaurant with a variety of hot and cold beverages, snacks, lunches and light bites, with a take away service available. The business comfortably seats 60 inside with a further 34 seats outside. This is the latest acquisition for the company and the business that offers the greatest potential. The aim is to upgrade the standard of catering facilities. Once this has been achieved the intension is to rebranded, refurbished and re-launch the daytime café at some point in the near future.

Taste Great Food

SOLD

Mike Phillips Director of Stonesmith who handled all three sales commented “The sale of these three catering establishments is continued proof that Exeter remains a popular and vibrant trading location which remains tremendously sought after by restaurant operators. Being based in Exeter we were able to use our extensive local knowledge and our specialist catering sector experience and this enabled us to identify a specific buyer for each of the individual sites swiftly. We wish the new owners every success with their exciting new ventures”. All businesses were sold on leasehold basis and similar properties for sale can be viewed on Stonesmith’s website www.stonesmith. co.uk. Viewings and enquires can be obtained on 01392 201262 46

Issue 16 January 2015

Rosticceria

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

under 300k

THE BARTON INN Barton St David, Somerton, Somerset Type: Detached character wet led freehouse being the only pub in this Somerset village Price: £295,000 Freehold

Details: www.stonesmith.co.uk

OIRO 50k

The Fat Goose Bistro Tavistock, Devon Type: Profitable and highly desirable catering business set in a prime trading position Price: £50,000 leasehold

Details: www.stonesmith.co.uk

SOLD

under 140k

The Royal Oak Inn Lostwithiel, Cornwall

The Royal Standard Tavistock, Devon

THE LOFT Sidmouth, Devon

Type: Stunning Cornish Inn bought by experienced licensees and hoteliers

Type: Village style, family friendly pub with a relaxed atmosphere, on a busy tourist route

Type: High quality licensed restaurant in town centre trading position close to the seafront

Guide Price: £59,950

Guide price: £39,950

Price: £135,000 leasehold

Details: www.stonesmith.co.uk

Details: www.stonesmith.co.uk Issue 16 January 2015

What’s new

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

Company: Instanta Product: 2.25kw 1000M model Contact: 01704 501114 www.instanta.com Where space is limited but demands on hot drinks are high, consider Instanta’s compact water boiler, an ideal solution for the small to medium sized catering operation with a loyal clientele. The 2.25kw 1000M model measures just 400mm high x 218mm wide x 465mm deep, but can dispense a bumper 20 litres of boiling water an hour, enough to fill 120 cups. The counter-top unit, presented in a brushed stainless steel case with a single tap, houses a stainless steel heating chamber and has low voltage switching with two safety cut-out mechanisms. Designed for direct connection to the cold water supply, it heats up in around 17 minutes.

Vegetarian

Company: Goodlife Product: Sausages & burgers Contact: www.goodlife.co.uk

Creating inspiring vegetable-based products for over 25 years, Goodlife has launched a new range of creations, which celebrate the fresh flavours of veg. The range consists of four sausage varieties and two burger varieties including: Beetroot & Feta Sausages with Roasted Fennel; Red Sky Tomato & Basil Sausages with Creamy Mozzarella; French Bean & Spinach Sausages with Wensleydale Cheese; and Cauliflower & Mature Cheddar Cheese Sausages with Truffle Oil. Burgers include Spicy Veg Bean Burgers with a kick of Chipotle Chili and Picador Parsnip & Sweet Carrot Nut Burgers with crunchy Cashews. Available from Waitrose, Booths, Ocado, selected Co-operative stores and independent stores, priced from £2.69 RRP for the sausages and £2.29 RRP for the burgers.

Antipasti

Company: Sacla Product: Antipasti Contact: 01494 687900 www.sacla.co.uk Sacla’ has launched a new range of antipasti which includes four variants; Artichokes, Oven Roasted Tomatoes, Roasted Peppers and Sun-dried Tomatoes. The Artichokes sit in a lemon and rosemary oil, the SunDried Tomatoes are in a herb infused oil, whilst the Oven Roasted Tomatoes are covered by a piquant chilli oil. The Italian oils can be drained and used in dressings and as marinades. Sacla’ Antipasti will appeal to cooks who enjoy the conviviality of antipasti as a start to a meal as well as those looking to experiment with added ingredients.

Ice cream

Company: Suncream Dairies Product: ‘Paddle’ series Contact: 01827 282571 www.suncreamdairies.com

Suncream Dairies’ popular Mellow Gold range of ice cream has been extended with the launch of a new lemon flavour. Made to a traditional recipe with all natural colours and flavours, Mellow Gold Lemon ice cream is ideal for scooping or as a stand-alone dessert. Its fresh, authentic lemon flavour will also enhance hot desserts such as crepes and provide a delicate contrast to rich desserts like chocolate tarts. Suncream’s Mellow Gold ice cream range now comprises six favourite flavours – the new Lemon, Bubblegum, Vanilla, Strawberry, Chocolate and Raspberry Ripple. All are available in 4 litre tubs.

Issue 16 January 2015

Combination units Company: Parry Catering Equipment Product: Combinations units Contact: 01332 875544 www.parry.co.uk A combination unit that offers a fryer, griddle and bain marie all in one convenient run is cooking up interest in the Parry Catering Equipment portfolio. The brushed stainless steel unit combines an Alpha Electric Fryer and an Alpha Electric Griddle, side by side with a bain marie that holds 2 x 1/3 Gastronorm containers, offering three prime cooking pieces all in one handy module. The 1952A combination unit reduces the number of plugs needed for installation, but, while connected along the run, each component is controlled via its own thermostat for complete flexibility.

Empanadas Company: Funnybones Foodservice Product: La Mexicana Empanadas Contact: 01707 321321 www.funnybones.co.uk With the street food trend showing no signs of stopping, new La Mexicana Empanadas from Funnybones Foodservice offer the ideal way to bring authentic South American flavour to your menu. These versatile stuffed mini pastry parcels are great for use as starter, as part of a sharing platter, tapas menu, or even as a take-away snack. Choose from three fillings including popular ‘Creamy Corn’ or for something with a little kick, the Spiced Beef empanada delivers a warming chilli heat and is filled with smoky tender minced beef, tomatoes and kidney beans. The ‘Habanero Chicken’ boasts a tasty mix of chicken breast, rice, peppers and chipotle chilli.

Syrups

Company: Maison Routin Product: 1883 syrups Contact: www.1883.com Maison Routin, is introducing a new up-tempo brand identity for its professional syrups brand 1883. Using a modern musical theme of ‘Flavour Vibes’, the brand transformation will not only introduce a new identity but also new bottles, a new website and a professionals club. The Flavour Vibes platform has been created in recognition that music is very much part of both a barman and barista’s working day, be it an up-tempo dance tune or soothing ballad. Flavour Vibes also represents the fusion of aromas, aromatic intensity, and the artistic blending of ingredients. To reflect this, 1883 syrups have been organised into six musical groups classical, jazz, rock, pop, reggae and R‘n’B.

Packaging

Company: Solo Cup Europe Product: Grab ‘n Go collection Contact: 01480 459413 www.solocupeurope.co.uk Solo Cup Europe’s Grab ‘n Go collection brings together a selection of tumblers, inserts and lids to enable operators a variety of combinations with endless menu applications. The collection makes it easy for operators to order compatible products to maximise sales of on trend items such as carrots and houmous, (fill TP9R with carrots, fill SD35 with houmous, seal with 640TP and place upside down on carrots, seal packaging with DNR662) yoghurt, fruit and granola (fill TN20 with yoghurt and fruit, fill TH200 with Granola, pair with PL2 lid, place in DNR662 Dome Lid) and salad, dressing and croutons (place salad in TP12, fill SD35 with croutons or dressing, add Flat Lid 662TP).

Syrups

Company: DaVinci Gourmet Product: Sugar free syrups Contact: www.davinci-gourmet.com As consumers recover from the indulgences of the festive period, many will look to make healthier choices in the new year. With a chilly January often a peak period for hot beverage sales, DaVinci Gourmet is helping operators respond to this trend with its range of Sugar Free syrups. Formulated to deliver the same flavour experience, DaVinci Gourmet syrups are sweetened with Splenda®. When used in conjunction with low fat milk, operators can create appealing ‘skinny’ drinks. The Sugar Free syrups are part of a complete solution for speciality beverages. Comprising syrups, sauces and smoothies, DaVinci Gourmet brings its 25 years of flavour experience to foodservice operators around the world.

Espresso machines Company: Cimbali Product: M34 Selectron Contact: www.cimbaliuk.com Cimbali has extended its range of traditional espresso machines with the launch of the PGS enabled M34 Selectron. The M34 has all the key user features required to cater for the demands of today’s speciality coffee menu. For example, the M34 benefits from Cimbali’s new TurboSteam 4, a milk management system with a temperature sensing steam wand that simultaneously delivers steam and air, allowing the hands free heating or frothing of large amounts of milk. TurboSteam 4 has four pre-set options to allow specific temperatures to be selected for cappuccino, flat white, latte and even hot chocolate where the temperature is often set slightly higher.

Chefs trousers

Company: Oliver Harvey Product: Casual chefs trousers Contact: 0161 342 1032 www.oliverharvey.co.uk The Lancashire range of casual chefs trousers from Oliver Harvey is designed to keep your chefs comfortable all day. The Black Lancashire trousers enjoy a baggy fit for all day comfort and practicality. Features include a full elasticated waist with drawstring toggle, chunky front zip fly, side seam pockets, a handy pen or spoon pocket on the leg, and two back pockets with Velcro fastening. The Gingham Lancashire style shares the same useful features as the black trouser. The third style is the Ripstop Lancashire, made from tough, woven Ripstop fabric that resists tearing and ripping.

See your product here!

Scallops

Company: M&J Seafood Product: Japanese scallops Contact: 01296 610600 www.mjseafood.com Japanese scallops are now on the menu at M&J Seafood. Naturally found in the sheltered, shallow bays of the sub-Arctic coastal areas of the eastern Pacific, Japanese scallops are mostly cultivated on suspended ropes and nets, unlike dredged scallops, ensuring they don’t pick up any grit from the seabed. While they are slightly different in appearance to the better-known scallop varieties, they share all the flavour and texture, minus the high price tag. Low in fat and a good source of protein, M&J’s fresh Japanese scallops are excellent value for money helping caterers to keep tasty scallop dishes on the menu at an affordable price.

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

Then call 0333 003 0499 Issue 16 January 2015

Dates for your diary Find out what events are happening within foodservice over the coming months – there’s plenty to keep you busy! The Hospitality Show

19th-21st January 2015

Location NEC Birmingham

Casual Dining Show

25th-26th February 2015

Location Business Design Centre London

Allegra UK Coffee Leader Summit 27th

February 2015

Location The Langham London

Hotel & Catering Show 2015 17th-18th March 2015

Location Bournemouth BIC

IFE 22nd-25th March 2015

Location ExCeL London

The Hospitality Show returns to the NEC Birmingham from 19-21 January 2015 and will feature a not-to-be missed interview with Michelinstarred chef Simon Rogan, covering his burgeoning empire of restaurants and rise to prominence as one of Britain’s most unique and respected cooking talents.

The show will again be one of the largest and most important foodservice and hospitality events of the year, which promises to have everything you need to develop your business.

Fresh from winning the prestigious ‘Best Trade Show (under 2000sqm)’ award for their inaugrual show, Casual Dining will return to the Business Design Centre, London in February for what is set to be even bigger and better.

focus on how important great customer service is to the Friday’s philosophy and how it is maintained through their long-standing values.

Karen Forrester, CEO, T.G.I. Friday’s UK will present a keynote session at the Show at 11am on Thursday 26th February called, ‘Theories, Philosophies, Values and Traditions’, which will

The UK’s most high-profile gathering of senior executives from across the branded coffee shop, food-to-go and food-for-now sectors returns to the Langham, London on the 27th February 2015. Delegates can expect leading-edge market analysis, exploration of key market trends and actionable business insight alongside unparalleled business development and networking opportunities.

One of the biggest hospitality shows dedicated to hoteliers and caterers in the South and South West returns to Bournemouth BIC next year. Event organiser Evisstar is promising a range of new and exciting features to attract the highest ever visitor numbers when doors to the Hotel & Catering Show 2015 open on 17th and 18th March.

Issue 16 January 2015

Karen will discuss traditions that have been upheld in T.G.I Friday’s for almost 50 years, and the renewed values that help drive the company to behave with “pride, passion and personality”. You can register now for your free ticket by visiting www.casualdiningshow.co.uk.

Mark Fox (Starbucks, Managing Director), Tim Hall (POD, Founder) and Ben Warner (Benugo, Founder) will focus on the role of entrepreneurs in this dynamic industry, the impact of coffee on the UK high street, and how the industry is adapting to the digital age. The day promises to engage, inspire and provoke discussion among key industry decision makers. For more information, visit www.ukcoffeeleadersummit.com.

anticipated ‘Grazin’ Kitchen’. An area dedicated to manufacturers and distributors of cooking equipment, the working kitchen will feature live demos and delicious tastings, with suppliers and their development chefs creating the perfect ‘grazing’ area for visitors.

A number of new features have also been introduced for 2015, including the much

To book a stand or to enquire about sponsorship opportunities visit the website at www.hotel-expo. co.uk or call George Doyle on 01932 301249.

2015 sees the return of the biennial International Food Exhibition (IFE).

Federation, the Craft Guild of Chefs and Food & Drink Federation.

Running for more than 30 years, IFE is back bigger and more innovative than ever before. The show will draw an estimated 30,000 professionals from across the industry spanning today’s dynamic retail, foodservice and manufacturing markets.

Boasting 80 high profile speakers and chefs, the exhibition will also encompass a large number of live culinary demonstrations on The Skillery with award winning chefs Hayden Groves, Damian Wawrzyniak, Mark Greenway and Alan Bird, to name but a few. While live business seminars will offer visitors the chance to gain industry insight from some of the most respected names in food and drink.

The exciting show programme for IFE 2015 includes new and inspirational elements, such as The Artisan Food Market and the Gourmet Drinker, featuring the best alcoholic drinks available from smaller producers. The event also welcomes the return and support of the show’s prominent partners such as the British Frozen Food

Registration to the Show is now open and you can register for free at www.hospitalityshow.co.uk, saving £20.

Register to attend by visiting IFE’s new look website www.ife.co.uk and follow the action on Twitter @IFEexhibition using the #ife15.

Food & Drink

Interiors, Exteriors & Tableware

Catering Equipment

Technology

Sustainability

Part of The Signature Programme #STW15

The Home of Scottish Hospitality REGISTER NOW www.scothot.co.uk/qb

#ScotHot15 The Signature Programme

3rd-5th March 2015. 6 events, 3 days, 1 city - A Spotlight on Food, Drink, Tourism & Great Hospitality

Issue 16 January 2015