QuickBite Magazine June 2014 by MVHmedia

Dlush opens first college location

Fish, seafood & chips

Home delivery

Menu ideas

World Cup Focus

A look at how these popular food choices continue to dominate menus

Find out how to serve up a great delivery service

Ideas and inspiration in sandwiches and wraps

Top tips on maximising your menu during the World Cup

June 2014

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

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A message from the editor Welcome to the June issue There’s something about the warmer weather that encourages people to venture outside and eat out more. It’s reminiscent of being abroad, relaxing in the sunshine with no worries. And that was certainly evident at the time of writing this column as we basked in temperatures in their mid-twenties! Due to the arrival of the World Cup, things are only set to get busier. So make sure you’ve got your menu prepared to help draw in the crowds – and keep them coming back for more after the event too. Turn to pages 44-45 to read our World Cup Focus which takes a look at how to maximise your menu. Domino’s Pizza UK is gearing up for a huge peak in orders and deliveries during the World Cup and is on the hunt for 1,300 new recruits to help deliver a 56 million slices of pizza to hungry football fans across the UK. The company predicts that sport-loving Brits are expected to rack up enough orders to have the delivery team travelling 13.5 million miles! Find out more in our news pages. And if you’ve not ventured into offering a home delivery service yet, why not think about offering this service to your customers which could prove lucrative for you. Our Home Delivery feature (pages 18-20) reveals some interesting facts to help you on the right track. As ever, this issue is filled with plenty of features to help you in your business so enjoy the sunshine and happy reading!

Editor

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

Ian James sales@quickbitemagazine.co.uk Office: +44 (0) 208 1446170 Mobile: +44 (0) 7805 543110 Sandra Bouillet sandrab@quickbitemagazine.co.uk Office: +44 (0) 333 003 0499

Finance

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

Until next time.

Design

Simon Warbrook design@quickbitemagazine.co.uk

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Issue 9 June 2014

Contents 06

14 06

Industry news

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

18 27

Features 13

Fish, seafood & chips

ews and new product N information about fish, seafood and chips

Home delivery

ew research has revealed that N the takeaway industry is losing as much as £291m a year due to delivering ‘unacceptable’ dishes. Find out how to get your home delivery service right

ow to… 21 H Make your business greener –

whether it by the packaging or equipment you use

Food review

revor Langley pays a visit to T Lebanese restaurant, Dalila

UK impatience index

esearch commissioned by R customer service specialists KANA Software reveals businesses need to embrace digital technology to communicate with their customers

Business profile

uickBite talks to Mark Holding, Q UK Regional Manager of Hai Street Kitchen & Co, the UK’s first ‘Japanese burrito’ bar

British Pie Awards

Accountancy

e reveal the winners of this W year’s British Pie Awards! his month it’s all about Payroll, T RTI and ‘casual labour’

World Cup Focus 44 Make sure you’ve got a winning

menu, ready to cater for the predicted rise in demand during this year’s World Cup

Menu & wraps 36 S Theandwiches UK’s out-of-home sandwich

market is valued at £2.83bn. Find out how you can get a slice of the action

Equipment focus ew ‘V’ second-hand 48 N A look at buying new equipment versus buying second-hand

Property 46 P A roperty look at properties throughout

the country that are for sale, right now

What’s new ew products 49 N Featuring a selection of new products available to order

Design Diary dates Design inspirations 30 ates for your diary We find out more about the design 50 D Take a look at what events are of Dlush which has opened at its first college location at University of California, San Diego campus

Issue 9 June 2014

coming up for foodservice over the next few months

Contents 23

28 30

36 Issue 9 June 2014

Industry news News in Brief A team of runners from disposable packaging manufacturer Huhtamaki donned their trainers and pounded the pavements around ExCeL in April to successfully complete the Hotelympia 10K. ‘Team Huhters’ – Claire Hyde, Michael Marchand, Phil Asson, Karen Phillips and Gavin McCue – all successfully finished the challenging Canary Wharf course in support of The Springboard Charity. Huhtamaki once again sponsored the Hotelympia 10K – a race which has become such a key part of this well known industry event, whilst at the same time supporting the brilliant work undertaken by Springboard. “The Hotelympia 10K is a great industry event and the fun, friendly atmosphere really makes the run enjoyable – whether you’re a first-time runner or a regular long-distance athlete!” said John Young, UK Foodservice Sales and Marketing Director, Huhtamaki Ltd.

Cimbali PGS steals the show with Award win at Caffe Culture

La Cimbali, one of the world’s largest coffee machine manufacturers stole the opening day of Caffe Culture in May by scooping ‘Best Innovative Product at the Show’, for its ground breaking Perfect Grinding System (PGS) – a fail-safe, proven, technology which is said to guarantee a consistent coffee quality with every brew cycle irrespective of the skills of the barista

Carl Bkorkstrand, Managing Director, Cimbali UK, collects Best Innovative Product at the Cafe Culture Show for Cimbali PGS technology

Cimbali PGS technology was developed to help compensate for some of the challenges operators can face on a daily basis. The industry is known for a reliance on casual and unskilled staff and a consequence of that can be a drop in coffee quality. “Using Cimbali PGS means it doesn’t matter if the barista started yesterday or has years of experience – the coffee will always be delivered to a pre-determined quality,” explains Carl Bjorkstrand, Managing Director, Cimbali UK. PGS self adjusting technology ‘talks’ to the coffee machine through the working day and regulates the grind as required.

operator serve great coffee, easily, every day, in a very practical, hands-on way. Using Cimbali PGS is a guaranteed way to make sure the coffee is always great and that was a deciding factor.” PGS technology was originally only available on Cimbali’s M39 traditional espresso machine via the Magnum on Demand Grinder. Such has been the impact, that PGS is being rolled out across the product portfolio, initially on other traditional machines such as the M100 but also to the superautomatic range too where it plays a vital part in driving up beverage standards within a pressurised environment.

This eliminates the need for regular ‘espresso checks’ and daily adjustments to the grinder which although are essential to maintain the coffee quality, often get forgotten about, especially when there are queues at the till. Helen Marriott of Show organisers Upper Street Events who judged the Awards said: “We received over 60 entries for this category so it was not an easy decision to make. When staff are off sick, on hols, or just inexperienced, it can be difficult to produce consistently good coffee day in day out. “What stood out was the fact that Cimbali’s PGS really helps the

Little Crackers juice range hits Mitchells and Butlers Over a third (37%) of consumers would visit foodservice outlets more often if they offered gluten-free options* and 36% of people would be willing to pay more for coeliac friendly dishes*.

Little Crackers, the fruit juice drinks range created especially for children, will be launched across brands of restaurant group Mitchells and Butlers, including The Harvester and Toby Carvery

With demand for gluten-free options higher than ever – a staggering 78% (+9.8%) of people believe operators aren’t doing enough to cater for gluten intolerances* - Almondy urged caterers to take a fresh look at their menus for this year’s National Coeliac Awareness Week (12th-18th May 2014).

Two flavours are available, including Blackcurrant and Cherry, and Pear and Vanilla and these will both feature in Spring/Summer restaurant menus across the UK. The range is already available in Tesco and Sainsbury’s, and is now starting to expand into the restaurant sector, offering children something fresh and new. The drinks range is made with no added sugar or sweeteners and each carton of juice drink counts as part of kids’ five a day, with pure juice and a splash of water, providing a high fruit content of 75%. Gavin Cox, Managing Director of The Cracker Drinks Co. said: “We have had an amazing response to our unique flavour combinations for children within this range and we’re delighted to be bringing Little Crackers into restaurants for the first time. “We work closely with the Mitchells and Butlers group and believe the 100% natural drinks will go down a storm with the family audience.”

Andrew Ely, Managing Director, Almondy, said: “Gluten-free is a market caterers can no longer afford to ignore; 11% of the UK population avoid gluten for medical or lifestyle reasons^ and our own independent research shows a further 71% of the population is guided by the needs of someone with a gluten-intolerance when dining out*. This means operators could be missing out on not only the gluten-free pound but whole parties – now is the time to take action!” * Toluna Consumer Insight July 2013 * Technomic UK Cafe Consumer Trend Report (February 2014) ** Data monitor

Issue 9 June 2014

Industry news Domino’s to headline Isle of Wight Festival 2014 Domino’s Pizza UK is gearing up to feed thousands of hungry festival attendees and rock legends in June, as it becomes an official brand sponsor of the world famous Isle Wight Festival 2014 Taking place at Seaclose Park, Newport between 13th and 14th June, this year’s event will entertain over 50,000 festival goers and includes headline performances from the likes of Biffy Clyro, Calvin Harris, The Red Hot Chilli Peppers and The Kings of Leon. Domino’s expects to serve up to 20,000 freshly handmade pizzas throughout the weekend from four mobile stores located across the festival site. The freshly prepared 9.5” pizzas will be available in the nation’s favourite Domino’s flavours: Pepperoni Passion; Texas BBQ; Cheese and Tomato and Vege-Lite and served with Domino’s Garlic and Herb Dip Pot. Domino’s pizza makers will also be working around the clock to ensure that customer orders are ‘ready to go’ meaning that famished festival goers won’t miss a beat of the action. The four Domino’s mobile stores will be open throughout the weekend and located in the main campsite, the main arena, the village and backstage VIP area. As part of the sponsorship deal, Domino’s will be giving away pairs of festival tickets and will be reporting live throughout the weekend with the latest news, pictures, videos and gossip via the official Domino’s Pizza UK Facebook, Twitter and Blog using the hashtag #rockfuel. Simon Wallis, Marketing Director at Domino’s

nusu to open first London store nusu is a fast casual dining concept aimed at the modern, urban individual, looking for a convenient high quality food and drink offering, that can be enjoyed on the go or in one of the modern nusu stores. The company believes that high quality, delicious food can be served quickly. Fresh ingredients and homemade sauces are key, as well as passionate staff and clear processes. nusu products are ethically sourced, natural, fresh and free from flavour enhancers, enabling you to achieve a balanced and enjoyable diet with the company delivering high quality, freshly made, hot food fast! Their curries, pastas and wok fusions are cooked on request

News in Brief Peros has been honoured for their long-term support of the charity, The One Foundation, at an event held at 10 Downing Street, hosted by Samantha Cameron. James Roberts and Peter Goodey, joint Managing Directors of Peros, were present to collect the Marco Longari Award for Changing Lives. The Number 10 event, attended by a handful of The One Foundation’s key customers, celebrated the £10million raised by the One brand since its launch in 2005. Through sales of bottled water brand One Water, Peros has so far funded donations of more than £1million to The One Foundation.

Pizza UK, said: “Pizza and festivals go hand in hand, so we are really excited to be involved with the first major UK festival of the season and to have such a strong presence across the site. “Our on-site team will be serving up to 600 handmade pizzas per hour to ensure partygoers can enjoy the ultimate in festival refuelling day and night. With such an amazing line up it should be an unforgettable weekend.” Caroline Giddings, Commercial Director at Isle of Wight Festival, said: “We are thrilled to welcome Domino’s Pizza to the Isle of Wight Festival. We are sure it will go down a storm with festival goers and artists alike.”

Following the recent opening of the first nusu store in Biel, Switzerland, nusu is expanding into London with its first store opening on Minories in summer 2014

James Roberts is proud of what Peros, and its customers, are helping The One Foundation to achieve: “Our greatest reward is the knowledge that we’re making positive changes to so many lives in Africa by bringing drinking water into their communities. This Award is a ‘thank you’ to all our customers who have joined the ‘cause’ and become as passionate as the Peros team in making a difference,” he said.

James Roberts (left) and Peter Goodey of Peros

After a record breaking exhibition in March with 7,000 hospitality professionals from across the North visiting over 200 suppliers and attending 70+ live demonstrations, Northern Restaurant & Bar has announced that the show will return to Manchester Central on 17 & 18 March 2015 with even more on offer. Find out more by visiting www.northernrestaurantandbar.co.uk

in their induction woks and are ready in less than two minutes, at any time of day. And as well as great food, nusu offers high quality artisan coffee and tea.

Their direct trade coffee beans are freshly roasted up the road in Hackney and their tea is hand plucked in the hills of East Africa. Issue 9 June 2014

Industry news News in Brief Steelite International, the British tableware manufacturer, launched their new website www.steelite.com at Hotelympia in April. The website enables customers to search and filter through product ranges with ease. Showcasing the details, information and photography on each product type, customers are able to instantly build a personalised product catalogue via PDF. Heather Lovatt, Head of Marketing commented: “We’re extremely proud of our new website. Right from the start it was built and designed with the customer in mind. We took the opportunity to showcase it at Hotelympia and the feedback was very positive. “Our site makes it simple to search for tableware ranges suitable for type of business bringing to life the tableware available through the images. We hope that chefs and buyers find the website a valuable new tool.”

Casio Electronics UK Limited has released a new Hospitality PoS Solution, which includes a business support terminal with an Android™ operating system, as well as sales management applications. This solution aims to help streamline store operations and revitalise café, pub, restaurant, retail, and service businesses. The newly released Hospitality PoS Solution is a culmination of the expertise Casio has built in electronic cash register and PoS development. By pursuing ease of use in the store, and by combining a dedicated terminal with applications and support tools, the new product is said to meet a wide range of needs – for small businesses with just one location, to large chains managing around 200 outlets.

Issue 9 June 2014

Essential Cuisine unveils its North West Young Chef finalists The six best young chefs in the North West of England are gearing up to do battle against one and other as the finals of Essential Cuisine’s North West Young Chef competition reach their climax Each young charge has emerged victorious from regional cook-offs, held across the past two months, in the counties of Lancashire, Greater Manchester, Cheshire, Cumbria, Merseyside and, for the first time in the competition’s 12-year history, Flintshire. Finalists in full are: Lancashire: Daniel Young, 20, Northcote Manor, Trough of Bowland Greater Manchester: Steven Halligan, 20, Room Restaurant, Manchester Cheshire: Ben Costello, 20, The Chester Grosvenor, Chester Cumbria: Sam Nash, 21, L’Enclume, Cartmel Merseyside: Daniel Heffy, 20, The Arts School, Liverpool Flintshire: Cara Maguire, 18, The Tavern, Mold The six finalists are now on course to meet in the June 18th grand final held at Manchester College, where, just as in the heats, they will be charged with producing a three-course meal for two with an emphasis on local and seasonal produce.

‘The Real Greek’ opens first restaurant out of London

Authentic Eastern Mediterranean restaurant, The Real Greek, opened its latest restaurant in Windsor on 29th May 2014 in the first phase of a wider expansion strategy that will see the restaurant grow both in and out of the capital The 2,500 square-foot restaurant offers 130 covers and created over 20 new jobs in the local area. The new restaurant, run by General Manager Christos Venetis, will be the seventh restaurant in the group. The Real Greek menu is based on traditional Greek meze - both on and off the grill and is full of freshly prepared Mediterranean dishes with many of the ingredients being imported from Greece to ensure the authenticity of the dishes. Greek and Eastern Mediterranean food is increasing in popularity due to people becoming more health conscious Christos Karatzenis, owner and Head of Operations at The Real Greek, said: “The location

Judges deliberate on the North West Young Chef competition

Essential Cuisine Managing Director and part of the judging team, Nigel Crane, said: “Congratulations to our six young finalists. In 12 years of competition we have seen an unprecedented rise in standards and I’m delighted to say that each of them has helped raise the bar yet again, showing such talent and coolness under pressure for ones so young. I greatly look forward to seeing them cook again in June where competition is sure to be fierce.” As county heat winners, the young chefs will also get to attend an exclusive masterclass with an Aiden Byrne at The Manchester House Restaurant. Each will get the chance to hone their skills ahead of the competition under the watchful eye of Byrne, the youngest chef to ever be awarded a Michelin star, and will be rewarded with lunch at the Chefs Table.

benefits from high footfall from both residents and tourist alike, both seeking a fantastic dining experience as well as quality food which The Real Greek can deliver. “We have come to find that Greek and Eastern Mediterranean food is increasingly popular as it caters for people’s desire to eat healthily. We intend to meet this growing demand by opening two sites each year.” Christos was born into and later worked with an international award-winning Greek food services family, and has had extensive restaurant experience both in Greece and in the UK. Prior to joining The Real Greek, he headed up ‘As Greek As It Gets’ in London and was Operations Manager Ponti’s Group. The new branch will be on 2 River Street, Windsor, SL4 1QT, taking over the site of La Taverna.

Industry news Search is on for Britain’s first-ever Investec Food & Drink Entrepreneur of the Year 2014

www.investecfoodanddrinkentrepreneuroftheyear.com seeks top food and drink entrepreneurs from the nation whose food is now the envy of the world The Awards are partnered by Business is Great/The Great Britain Campaign which showcases the very best of what Britain has to offer. Whether small or large, a producer or a retailer, the unique chance is here to tell your story, parade your business success before the country’s greatest entrepreneurs themselves – and win £5000. The competition is free to enter. The glittering judging panel includes Luke Johnson (Pizza Express, Patisserie Valerie, Feng Sushi, Strada, Giraffe, Gail’s Artisan Bakery), Lord Karan Bilimoria of Cobra Beer, Julian Metcalfe, Pret a Manger and Itsu, Lady Carole Bamford of Daylesford Organics and Lord Noon of Noon Foods. Brought to you by The Food Awards Company, Investec Food & Drink Entrepreneur of the Year 2014 is sponsored by Investec, the specialist bank with deep entrepreneurial roots and a core focus on working with entrepreneurs and their businesses. James Stirling of Investec, said: “Investec is delighted to be sponsoring the Food & Drink Entrepreneur of the Year awards. Britain continues

to foster world-beating innovation in this industry, with some of the most exciting new brands in recent years originating from these shores. “The Food & Drink sector has always been a key focus of activity for Investec, and one in which we have gained a deep institutional expertise, having worked with so many successful entrepreneurs in this space over the years.”

Prestigious accreditation for HIT training from People 1st

and employers that we are a successful, results-orientated company to work with, but it’s also a reflection of our entire staff’s amazing dedication and expertise,” added Jill. People 1st, the skills and workforce development charity which works in association with the Hospitality Guild, examined a range of disciplines within HIT including Good Practice, and Staff and Employer Feedback. Martine Pullen, Director of Operations at People 1st, said: “We visited HIT and spoke with a range of people including trainers, management and the employers that they work with. Everything that HIT does is designed to meet the needs

Restaurant chain YO! Sushi has launched its #TEAMTWO marketing campaign, asking the nation to support Japan as its second team this summer with a chance to win £1 million if the Samurai Blue go all the way. The campaign will be supported by PR as well as a dedicated hub page on the YO! Sushi website. Social media will be used to further amplify the campaign and engage with YO! Sushi’s core audience. Everyone signing up to #TEAMTWO will join the company’s famous ‘Love Club’ and will automatically get entered in to a draw to win hundreds of prizes throughout the tournament including a fantastic holiday to Japan whether the Japanese team win or not. Consumers simply need to sign up online at www.teamtwo.yosushi.com.

The award winning Ambrette restaurants in Margate and Rye, hope to draw attention to the £10bn worth of edible food* wasted in Britain each year, through two charity dinners.

Hospitality apprenticeship and training specialist HIT Training has been awarded a ‘Silver’ level accreditation by People 1st in recognition of its high quality training and excellence in skills development – making it the hospitality industry’s first ever national private training provider to be recognised in this way

“We’re absolutely thrilled to have been awarded this important and respected mark of excellence,” said Jill Whittaker, HIT’s Managing Director. “To know that the quality of our training provision and skills development has been recognised by our own industry underlines our own passion for, and belief in, the importance of high quality training for the hospitality sector.” Previously only awarded to colleges of further education, the Silver accreditation was conferred on HIT in recognition of training excellence and qualification delivery. “The Silver Accreditation is not only a mark of quality which demonstrates to learners

News in Brief

of those working within the hospitality industry ensuring that their delivery models meet the business needs of their employers and that students are equipped with the skills to thrive in the workplace.” As well as looking specifically at Training Excellence and Qualification Delivery, assessors described HIT’s business models for Pre-employment, Traineeships and Higher Apprenticeships as ‘brilliant practice’ and praised HIT’s use of technology and management systems to enhance the company’s assessment process. They also described HIT as being ‘respected and valued’ by the employers it works with.

Chef Patron Dev Biswal will create a gourmet six-course tasting menu using ingredients commonly discarded by restaurants, supermarkets, butchers, fishmongers and domestic kitchens: chicken skin, cauliflower stalks, coriander roots, fruit peelings, squeezed lemons, lamb’s head, fish heads, skate cheeks, beef trimmings and cheese crusts. The special menu, costing £39.95, will be served in Rye on 17th August and again in Margate on 31st August. Proceeds will be donated to provide humanitarian aid in South Sudan via the Red Cross. The menu will feature Mouldy cheese soup; Crispy fried chicken skins marinated in mango, ginger and red chilli; Savoury pannacotta flavoured with cauliflower stalks; Fish head stew with summer vegetables; Ambrette style meat pie with beef trimmings and coriander root; and Squeezed lemon posset with summer vegetable peelings cooked in fennel seeds and a sugar and cinnamon compote. *According to government figures

Issue 9 June 2014

Industry news News in Brief Essential Cuisine has launched its very own Pinterest page – The Stock Exchange – giving chefs and caterers the chance to share the things they love and take inspiration from The Stock People’s ever-expanding library of recipe ideas, hints and tips and images. With topics including: ‘Menu Inspiration’, ‘Meet the Team’, ‘Out and About’, ‘North West Young Chef’ and the product-related ‘Get Stocking’, www.pinterest.com/thestockpeople/ will allow people to pool and share ideas with likeminded users and keep up-to-speed with the Essential Cuisine chef team as they traverse the UK. Essential Cuisine Managing Director, Nigel Crane, said: “Launching Pinterest gives us a forum to share ideas with, inspire, and be inspired by, the online chef community, while letting more of our personality shine through. I urge people to join the fun, contribute their creations and be part of the team.”

Following the success of the Nice, London and Dubai restaurants, acclaimed restaurant La Petite Maison brings French Mediterranean and Niçoise cuisine to the heart of the Turkish capital. Located in the chic, residential yet busy area of Nişantaşi, Arjun Waney’s new restaurant opened in mid May. “It is an honour to take La Petite Maison to Istanbul, which is one of the world’s greatest cities. It’s a metropolis situated at the nexus of two continents, Europe and Asia, and one of the most ancient yet modern cities of the world,” said Arjun Waney. The new restaurant aims to deliver a unique blend of French Riviera flavours, culture and atmosphere to the city of Istanbul. The new location features high ceilings, a dedicated bar area as well as a 200 square meters landscaped terrace. Designed in the spirit of a “jardin à la française” (formal French garden) the terrace is comprised of intimate and refined lounge areas including a stone fireplace in the style of the Renaissance French castles.

Visitor registration opens for lunch! Fresh from its win of Best Trade Show 2013 at the UK’s Exhibition News Awards last month, lunch!, which returns to Business Design Centre in London on 23rd24th September, is looking to make headlines again with the first preview of its 2014 exhibitor list To celebrate the show’s latest win and mark the opening of visitor registration for 2014, the list offers an exclusive first look at some of the companies who will be helping to shape the future of the foodto-go sector over the next twelve months. “Just when I thought lunch! couldn’t get any better, 2013 proved to be the biggest and most captivating lunch! exhibition yet,” said visitor Heerum Fleary, Category Manager at Gate Gourmet. Getting “better” every year is exactly what lunch!’s organiser Diversified Communications UK has been achieving since its launch in 2008. lunch! is frequently cited by food-to-go retailers and buyers as their key annual event for discovering innovative new ideas and concepts, and, as such, has enjoyed significant year-on-year increases in both attendees and exhibitors (37% and 42% respectively in 2013 alone). With over four months to go until doors open and only 20 stands left to sell on the venue’s upper feature level, the 2014 edition promises to raise the bar yet again. lunch! 2014 will feature around 300 exhibiting companies showcasing a wealth of new food and drink products, packaging, equipment and technologies. The 2014 exhibitor list is available to view and search at www.lunchshow.co.uk. The following is a preview of just some of the companies already confirmed: • • • • • • • • • • • • • • • • • • • • •

ABDA Creative Design And Build Alan Nuttall Alara Wholefoods Around Noon Sandwiches Bagel Nash Bailly / A L’Olivier Belvoir Fruit Farms Brew Tea Co Cakesmiths Chiltern Foods Dina Foods Drink Me Chai/Tea Enhance Drinks Eposability First Pack Fracino Freshfayre Chilled Foodservice Go2Grocery JR Press (It’s a wrap™) Just Egg (Chilled Foods) Love Smoothies

• • • • • • • • • • • • • • • • • • • • •

Magrini Manitowoc Foodservice UK Metcalfe’s Food Company Morning Foods / Mornflake Pan’Artisan Pegarich UK Pidy Popchips Prima Coffee Service Radnor Hills Mineral Water Company Rational UK Reynards (UK) Taylors of Harrogate Tayto Group The Brownie Bar The Handmade Cake Company The SHS Group Drinks Division The Wrigley Company Tri-Star Packaging Vittles Foods Zafron Foods

Show features include the Working lunch! Keynote Theatre, Innovation Challenge Awards, Innovation Challenge Showcase, and the British Smoothie Championships. To register for a free trade pass, visit www.eventdata.co.uk/Visitor/Lunch.aspx?TrackingCode=PR.

Issue 9 June 2014

Industry news giraffe supports charity campaign

News in Brief

giraffe restaurants, based in 53 locations across the UK, are offering a free glass of milk with any kids meal purchased throughout National Smile Month (19th May to 19th June) The campaign, organised by the British Dental Health Foundation, is the largest of its kind in the UK. Chief Executive of the British Dental Health Foundation, Dr Nigel Carter OBE, is delighted that giraffe is backing National Smile Month and helping to improve the nation’s oral health, especially in light of the most recent children’s oral health statistics. Dr Carter said: “I am thrilled to see giraffe restaurants supporting National Smile Month. With giraffe’s support, together we can help to educate more children

and hopefully reduce levels of tooth decay now and in future generations.” Juliette Joffe, Co-Founder of giraffe restaurants, said: “We are delighted to be part of National Smile Month this year, supporting the British Dental Health Foundation. The campaign is a really fun and interesting way of teaching kids about dental health, something which is important to us.” Children will also be able to enjoy a free month of safe, ad-free kids TV and games from Hopster

A catering student from Cambridge Regional College has been crowned the 2014 Kikkoman Student Chef of the year. Josh Collins fought off competition from four other finalists from colleges around the country to win the award.

with special tooth-tastic cartoons as well as being in with a chance to win an award-winning teether ‘Sophie la girafe’ or an iPad Mini.

Domino’s Pizza kicks off recruitment drive ahead of World Cup

The competition was judged by Simon Hulstone, Michelin starred chef of The Elephant in Torquay and Bing-yu Lee, Manager of Kikkoman UK. As well as being crowned the student chef of the year Josh will also receive a £250 equipment voucher as well as a week’s work experience with Michelin starred chef Simon Hulstone at The Elephant, Torquay.

Running since 2009, this year’s British Pie Awards, hosted by the Melton Mowbray Pork Pie Association, saw over 800 entries judged by over 100 judges from all walks of the industry – from pie experts, celebrity chefs, acclaimed food writers and food business owners.

As the UK prepares to be hit by football fever, Domino’s Pizza UK is gearing up for a huge peak in orders and deliveries this summer, so is on the hunt for 1,300 new recruits to help deliver 56 million slices of pizza to hungry football fans across the UK TV screens across the UK are expected to be firmly fixed to the action in Rio throughout June and July, and with the 64 games being broadcast live during the nation’s dinnertime (5pm to 11pm), Domino’s predicts that sport-loving Brits are expected to rack up enough orders to have the delivery team travelling a massive 13.5 million miles. • Domino’s expects to sell nearly six million pizzas during June and July, which would stretch the equivalent of 12,105 miles from London to Rio de Janeiro and back again • This equates to a massive 56 million slices of pizza being delivered throughout summer • 5,000 Domino’s pizza makers at 828 Domino’s stores will create the pizzas • 2.7 million journeys and approximately 13.5 million miles covered • 823,000kg tomato sauce (equivalent to weight of 109 double decker buses) • 823,000kg mozzarella cheese (equivalent to the volume of 1.5 Olympic size swimming pools) • 42 million slices of pepperoni

Students were invited to take part in the competition to create and execute the best non oriental dish using Kikkoman soy sauce as an integral ingredient. After the intense cook off it was Josh Collins who took the spoils with his dish of ‘Slow cooked salmon with Black quinoa, Kikkoman and honey crust, carrot puree, glazed carrot and burnt lemon segments’.

The Supreme Champion Award was awarded to Morecambe FC Kitchen/@ grahamaimson for their Bramley Apple Pie. Matthew O’Callaghan, Chairman of the Melton Mowbray Pork Pie Association said: “The British Pie Awards allows pie makers of all sizes from all parts of the industry to demonstrate the quality of their produce. It is a fantastic celebration of British tradition and a great way to protect our pie heritage.” Find out more about the winners by turning to pages 34-35.

Stuart Lauderdale, Head of Operations at Domino’s Pizza UK, said: “Domino’s is looking for drivers with the right attitude towards service and who really care about what they do. Over half of our current store managers started out as delivery drivers themselves, so whether you’re looking to make extra cash in your spare time or a brand new career, there opportunities are there for the taking.” Issue 9 June 2014

Industry news YO! Sushi brings a taste of Japan to High Street Kensington Restaurant chain YO! Sushi has opened a brand new restaurant on High Street Kensington. Located on the corner of Phillimore Gardens and only a few minutes’ walk away from High Street Kensington tube station, the new super-stylish 4,400 square foot, 76-seat restaurant has been designed especially for the fashion heartland of London and will create over 25 new jobs in the local area. The brand new restaurant will also offer a delivery service for busy local residents and businesses Serving up authentic Japanese cuisine on the restaurant’s iconic ‘kaiten’ conveyor belt, YO! Sushi will offer diners the option of fast, fun and fresh Japanese inspired food, the perfect choice for shoppers who fancy taking the weight off their feet to enjoy the unique Japanese eating experience that YO! Sushi offers. Along with all the usual favourite hot and cold dishes including

Issue 9 June 2014

soups, sushi, sashimi, hand rolls, salads, tempura, desserts as well as their best-selling Chicken Katsu Curry, diners at the new restaurant will be able to indulge in an exclusive dish, Okonomiyaki, which is only available at YO! Sushi High Street Kensington. Kieran Sherlock, Property Director at YO! Sushi said: “High Street Kensington has always been a key target location for YO! Sushi, due to the strong mix of retail, affluent residential catchment and a vibrant evening economy – and with the area set to improve even further with the opening of the relocated Design Museum in 2015, we are thrilled to have opened our new restaurant there. “The corner location on this iconic London shopping street will be the perfect shop window for our latest London opening.” Being situated on such a fashionable road, the new YO! Sushi on High Street Kensington has been designed by Harrison Design agency, with a fresh approach using soft maple timber finishes, featured tiling and subtle toned upholstery for a striking, high-end look with a sophisticated edge. There is a strong Japanese feel to the restaurant with traditional pattern and lattice-work featured. This restaurant has been created with a balance of soft booth and high dining seats with atmospheric dimmable lighting to create a comfortable mood throughout allowing a smooth transition from daytime to evening hours.

Fish, seafood & chips Paramount’s slider burgers are said to be packed with flavour but small enough to fit in the palm of your hand and destined to be devoured in two bites

Fish, seafood & chips QuickBite takes a look at fish, seafood and chips and how these popular food choices continue to dominate menus while, when it comes to fish and seafood, bearing in mind the issue of sustainability “In the last 4-5 years cod numbers have started to rise, with scientists now predicting just under a million tonnes of cod (including North Sea cod) will be available to harvest responsibly in 2014*, but we shouldn’t forget that there are still plenty of other cost effective and delicious species out there to try,” says Mike Berthet, Director of Fish and Seafood at M&J Seafood. “The comeback of Scottish and Cornish hake stocks also offers a great alternative to battered cod and haddock. Although not as well known in the UK hake is extremely popular in Spain, Portugal and Italy. Its round, slender shape makes a 2-3kg hake great for ‘steaking’ or for cutting into loin suprêmes.

“The flesh is quite soft, but firms up on cooking and has a great flavour. For a light, modern alternative to battered cod, try deep-frying hake fillets dipped in a light tempura batter. It would also be great to see a lightly battered lemon sole back on menus whilst mackerel, which is abundant in the summer months, offers good margin opportunities and makes a great beer battered fish that will enhance menus.”

M&J Seafood closely monitors the availability and global supply of all types of seafood, including cod, and is also keen to promote other lesser-known and underutilised species such as dab and gurnard. It also offers advice on a variety of alternative species to help operators diversify their menus, offering more sustainable seasonal options and enabling them to purchase fish in a more cost effective way, maximising profits.

“The interest in serving MSC certified sustainable fish and seafood within the restaurant sector has seen a considerable growth over the last two years” Issue 9 June 2014

Fish, seafood & chips Collins know what it takes to use quality fish to please the customer’s markets. Looking to 2015, they hope to encourage more fish and chip shops to take part and show their customers the benefits of using and eating sustainably caught fish.

Marine Stewardship Council

‘Frozen at sea fish - as fresh as the moment it left the sea,’ – this is the mantra of Collins Seafoods, who supply Frozen at Sea Fish.

Seafoods work constantly to manage their supply and prides itself on the distribution network, supplying fish to customers when they need it.

The Marine Stewardship Council (MSC) is an international non-profit organisation set up to help transform the seafood market to a sustainable basis. The MSC runs the only certification and ecolabelling programme for wild-capture fisheries consistent with the ISEAL Code of Good Practice for Setting Social and Environmental Standards and the United Nations Food and Agricultural Organisation Guidelines for the Ecolabelling of Fish and Fishery Products from Marine Capture Fisheries. These guidelines are based upon the FAO Code of Conduct for Responsible Fishing.

Working hand in hand with respected trawlers fishing from sustainable waters, all of the Collins Seafoods fish can be traced back to source, which is why they are accredited by the internationally recognised organisation as a reputable supplier.

As a sponsor of the Good Catch Award at the National Fish & Chip awards 2014,

The interest in serving MSC certified sustainable fish and seafood within

Working hand in hand with respected trawlers fishing from sustainable waters, all of the Collins Seafoods fish can be traced back to source

“Often served hand in hand with fish and seafood is the humble chip which is steadily moving away from the basic to being more of a premium item” Based in Newton Aycliffe with a sister depot in Leeds, called Wraggs Seafoods, the business supplies over 10,000 tonnes of fish every year to customers based in the North East, Yorkshire and the Midlands. Fish and chips shops, restaurants and wholesalers are all customers and reap the benefits of the finest Frozen at Sea Fish which is frozen within five hours of being caught and has minimal waste for customers as the fish can be used as individual fillets. With over 30 years of experience, Collins 14

Issue 9 June 2014

The number of MSC certified restaurants that are now serving MSC certified sustainable fish or seafood on their menu has almost doubled since April 2012

Fish, seafood & chips the restaurant sector has seen a considerable growth over the last two years; despite the continuing concerns of the economic climate, which has seen a decrease of 3.1% on spend of seafood meals since 2012. The trend is very positive, with steady growth in numbers of foodservice suppliers, caterers and restaurants of different types, keen to be part of the MSC’s trusted and rigorous programme. Restaurants can see the benefits of assuring customers they can enjoy MSC

certified fish and seafood, knowing MSC’s excellent traceability and supply chain standards from boat to plate make it the right sustainable choice. The number of MSC certified restaurants that are now serving MSC certified sustainable fish or seafood on their menu has almost doubled since April 2012, currently standing at 63, with more entering the process of certification. There has been a steady increase in the number of fish and chip restaurants gaining MSC certification which has been

Frankies MSC certified seafood

helped by the increase in number and type of MSC certified seafood suppliers and MSC certified seafood species entering the programme.

New products The premium burger trend shows no signs of slowing as it meets the growing demand for fast, casual dining. Premiumisation will become a key factor in mainstream foodservice, across all food types, as consumers expectations continue to rise. Paramount has developed a new Crab & Lobster Burger which is said to offer customers a luxury seafood option, which can be dressed for summer or winter.

Crab and Lobster Burger

A Crab & Lobster burger from Paramount

Cooking time: 8 mins 24 x 90g Made with a premium blend of white and brown crabmeat & lobster meat, seasoned with spring onions, mayonnaise, Dijon mustard and a hint of lemon.

Spicy West Country Crab Cake (served as a slider) A bite sized cake made using West Country white and brown crabmeat flavoured with mayonnaise, mustard, celery and cayenne pepper. Coated with crispy breadcrumbs flecked with coriander. Cooking time: 3-4 mins 48 x 30g

What is a slider?

ur It’s a burger, packed with flavo but small enough to fit in the palm of your hand and destined to be t devoured in two bites. Our Wes ctly Country Spicy Crab Cakes perfe be fit into this mini format and can a with e Serv tes. minu in ed cook creamy celeriac coleslaw or a chipotle mayo for a South American twist!

Issue 9 June 2014

Fish, seafood & chips In the UK there is a variety of MSC certified fine dining restaurants, hotels, gasto-pub and fish and chip restaurants, from single-site, Michelin-starred fine dining restaurants such as Raymond Blanc’s Belmond Le Manoir aux Quat’ Saisons to multiple site restaurants like Wahaca and Feng Sushi.

Aviko has seen the emergence of more premium styles of fries that cater for a wide range of tastes

Many MSC certified fish and chip restaurants will be serving MSC certified sustainable cod and haddock as these are the most popular selling species. Frankies, an award winning MSC certified fish and chip restaurant in Shetland is fortunate to be able to buy MSC certified fish and seafood fresh and locally; offering haddock, brown crab, local scallops and local MSC moules marinieres with the MSC certification.

Chips Often served hand in hand with fish and seafood is the humble chip which is steadily moving away from the basic to being more of a premium item. “In recent years, we have seen the emergence of more premium styles of fries that cater for a wide range of tastes – whether it is for longer, crunchier, healthier or more rustic styles,” says Mohammed Essa, General Manager UK and Ireland, Aviko. “This variety gives operators a great opportunity to trade-up their fries to create a real point of difference – as well as a higher mark-up.”

M&J Seafood closely monitors the availability and global supply of all types of seafood, including cod

“Working hand in hand with respected trawlers fishing from sustainable waters, all of the Collins Seafoods fish can be traced back to source” The different options – such as Aviko’s frozen Superlong and Supercrunch fries – also bring different advantages to chefs. Superlongs are said to offer customers a more premium feel – along with the choice of Original or rustic Skin-On variants – while operators can benefit from their longer than average size which provides a greater plate fill, and, therefore, more portions per kilogram. Aviko’s Supercrunch fries have a thin batter coating that not only gives a crispy crunchy texture – it means they retain their heat up to 50% longer than standard fries. This, Aviko believes,

Issue 9 June 2014

makes them ideal for outlets that want to prepare them well ahead of peak service time without sacrificing quality. They are also gluten-free, helping operators cater for a market currently worth around £136m^ having grown by 229% in the last ten years**. Swedish hamburger chain Max, globally known for their work with sustainability and the use of first class ingredients, spent seven years travelling the world in search of the perfect fries. All their findings put together led to the launch of their new Crispy Fries. Made from the very best selection of Innovator potatoes, these fries are cut thinner with the potato skins still on. They are fried in natural oil and seasoned with Portuguese sea salt. The thin cut is said to make the fries stay crispy longer which make Crispy Fries suitable even as a cold snack. * Barents Observer cod quota for 2014 ^ Kantar 2013 ** Datamonitor

Food trends made easy... Sharing platters and all day grazing is here to stay as customers move towards a more casual dining experience. Sharing platters and small eats have been predicted to rise in popularity over the next 2-3 years along with a fast order to table time, good value and transparent food sourcing. Paramount are at the forefront of understanding and predicting these trends. We develop award winning premium seafood and vegetarian products to meet the needs of your business saving you time, waste and money. To find out more about our products and the latest food trends, and to get your FREE copy of our ON TREND book, email marketing@paramount21.co.uk

See our website for details of our great taste awards

Issue 9 June 2014

Home delivery

Versapak says consumers’ biggest complaint is food arriving cold

Serve up a great home delivery service

With new research revealing that delivering ‘unacceptable’ dishes to customers in the UK is costing the takeaway industry as much as £291m a year, it’s more important than ever to get your home delivery service right

Research conducted by a leading provider of tamper evident solutions in the UK has revealed that delivering unacceptable dishes to customers in the UK is costing the takeaway industry as much as £291m a year in refunded meals. ‘Being delivered cold food’ and ‘receiving the wrong food order’ emerged as the most common reasons for Britons being refunded for their takeaways. 18

Issue 9 June 2014

Changes during the past decade have completely revolutionised the way in which people order and consume takeaway meals in the UK. With online

“Restaurants offering home delivery benefit from access to a new customer base”

ordering and takeaway apps making it easier for people to order food to be delivered, takeaway businesses have needed to adapt to ensure a high quality of service. Taking this into account, the team at Versapak, who has previously supplied insulated food delivery bags for takeaway businesses, decided to poll a total of 2,031 UK adults aged 18 and over on their expectations regarding

Home delivery takeaway services in their local area, as well as the factors that would cause them to complain or ask for their money to be refunded. According to the findings from the poll, 89% of the respondents said that they ordered takeaway food for delivery ‘regularly’ (described as at least once per month). When asked to estimate how much they would typically spend, per person, on a takeaway meal, the average answer from respondents emerged as £11.25. Next, participants who ordered takeaway food for delivery regularly were asked if, in the past year, they had requested and been granted a complete refund from an establishment after having a complaint about a takeaway that was delivered. 58% of those polled admitted that they had done so, and when asked to disclose the particular reasons behind being given their refund, the top answers emerged as follows: 1. The food was cold when delivered - (37%) 2. The food delivered was the wrong order - (21%) 3. The food was undercooked - (17%) 4. The food did not taste good - (8%) 5. The food was delivered late - (6%)

Taking into account the number of respondents polled who had successfully been granted a refund on a takeaway meal that had been delivered to them – as well as the average cost spent per person on a takeaway – Versapak used the findings to work out the average amount of money that sub-standard food deliveries is costing the takeaway industry in the UK per year. Using official government population statistics, the total amount of money refunds is costing UK takeaway businesses worked out to be just over £291m per year. As well as supplying the NHS and Private Hospitals with insulated medical bags, Versapak also provide insulated products to UK businesses that help to keep any takeaway food at an optimum temperature whilst being delivered to customers.

“‘Being delivered cold food’ and ‘receiving the wrong food order’ emerged as the most common reasons for Britons being refunded for their takeaways” Leon Edwards, Group Managing Director of Versapak, commented on the results of the study: “With an increase in complaints and refunds being made, this is clearly putting a strain on the industry every year – almost £300m is such a huge loss. “With such a wide array of takeaway options available for customers, their loyalty to one establishment will no doubt be compromised if they are continually delivered cold food. “Since using our bags, businesses have found that not only does the insulating material help to retain heat, it also provides protection and ease of carriage during product transportation; perfect for any takeaway companies using motorbikes or other vehicles for their deliveries.

Curry bags and a four-tier unit from Sweetheat

Alice Mrongovius from hungryhouse advises businesses to get the basics right when it comes to home delivery

“We’ve applied the same technology used in insulated medical bags to keep food warm and hopefully we’ve helped a few takeaway establishments to retain their customers for longer by making sure they deliver warm food time and time again.” Sweetheat of Deswbury, West Yorkshire, are manufacturers of award winning heated delivery bags system, which allow restaurants and takeaways to deliver piping hot pizzas, curries and fish and chips at a constant 90 degrees Celsius to its customers. The range includes a pizza delivery bag and a larger square curry delivery bag which can also include fish and chips – or any type of hot food. “Sweetheat are the only UK manufacturers of this type of product and supply customers including Center Parcs, Joe Rigatonis Italian Restaurants, Eddie Rocket Diners and Tiffin Bites Indian Restaurants,” said a spokesperson from Sweetheat. “We’re also main dealers of quality British and European manufactured catering equipment and refrigeration products which include pizza ovens, peelers and chippers, fish fridges, fryers and cookers.” And delivering food on time – and at the right temperature – is something that Alice Mrongovius, Marketing Director, hungryhouse.co.uk agrees with: “Trust is key when it comes to home Issue 9 June 2014

Home delivery delivery. With no face to face contact until the delivery driver appears at the door, customers need to feel confident that a restaurant has received their order and is processing it with no hitches. “Customers need to trust that a restaurant will deliver the correct order, trust that they will receive excellent food and trust that their food will arrive hot and on time.”

Express delivery Online food ordering site www. hungryhouse.co.uk has launched hungryhouse Express, a UK-wide service ensuring qualifying customers will receive their food order within 45 minutes or get their next meal free. The program is part of a new hungryhouse brand strategy of continual innovation and performancefocused initiatives.

“Establishing a reputation for delivering delicious food, hot and on time is paramount when trying to successfully introduce home delivery”

Following in-depth user research, the program has been launched in response to huge demand from time-pressed customers requesting access to even faster food. Select hungryhouse Express restaurants will deliver within 45 minutes to a local radius and customers who fail to receive their food within the time frame are able to claim their next meal free. The initiative aims to promote local takeaway partners who already deliver within the allotted time frame. Speedy restaurants will be promoted via an extensive TV and online marketing campaign and included in a hungryhouse Express search function that will be live on the online ordering platform. Specially developed, responsive technology has been built to support the service, enabling busy restaurants to take themselves offline when required,

and allowing customers to specifically order from the fastest restaurants. Alice Mrongovius, UK Marketing Director, said: “Offering customers a free meal is a bold move. However, our customers have asked for it and we have given them what they want. We know many of our partners already deliver within 45 minutes so this service is making it easier for restaurants to promote their efficiency, and for time-poor customers to ensure their food will be delivered before they’ve even had time to set the table.”

Branching out Not offering home delivery to your customers yet? Well you could be missing out on the chance to increase your profits. “The takeaway industry is now worth billions of pounds in the UK,” says Mrongovius. “Our research shows ordering takeaway is no longer considered to be a treat but has become a regular part of the nation’s diet. It is the natural choice for many traditional ‘dine-in’ restaurants to branch into home delivery in order to grow. “Restaurants offering home delivery benefit from access to a new customer base. For example, we often find families with young children admit they do not want the ‘hassle’ of going to a restaurant, making them great customers for home delivery. “Offering online ordering is a great way to help a restaurant grow and reach a wider customer audience. It takes time to answer the phone and process orders manually, but appearing on an online ordering platform adds a new dimension to a business – saving labour while increasing profits.” So, if offering a home delivery service is something you want to venture into, it’s key to remember that you need to ensure that you get it right – first time – to get customers coming back for more, as Mrongovius explains: ““Getting the basics right is essential. Establishing a reputation for delivering delicious food, hot and on time is paramount when trying to successfully introduce home delivery.”

Issue 9 June 2014

How to...

Huhtamaki has redesigned its range of compostable BioWare paper cups

Make your business greener “Sustainability, social responsibility and environmental awareness have been high on the foodservice agenda for some time now, yet many caterers still struggle to come up with a plan that shows the positive effects their efforts are having,” says Ed Bevan, Commercial Director, Independent. Acquire Services developed Green10 in response to the industry’s need for a flexible framework to help businesses realise their unique responsible sourcing strategies. It gives foodrelated businesses the tools to create, measure and report on these strategies

It’s the little things that can make a big difference when it comes to making your business greener. Whether it be in the processes you adopt, the packaging of your products or the efficiency of the equipment you use to run your business successfully

via a system of online metrics relating to ten specific ‘pillars’: Food Mileage, Local Sourcing, Environmental Profile, Seasonality, Renewable, Culture, Animal Welfare, Wellbeing, Packaging and Food Waste.

“It’s widely recognised that improved production processes can have a positive impact on the level of food waste”

Let’s take packaging as an example. Government initiatives to reduce packaging waste within the food service sector are inevitable. Landfill waste is targeted for reduction and best practice guidelines are being constructed which may become law in due course. “We are working with clients and suppliers on product decanting and minimal packaging initiatives and to develop processes that adhere to best practice guidelines,” explains Ed. “By doing so we will be well placed to comply with any new legislation, connecting clients with suitably qualified waste contractors. Issue 9 June 2014

How to... and disposables manufacturer seriously, which is reflected in the development of its BioWare paper cups which incorporate a bio-polymer lining derived from plant starches to ensure that the cups are fully biodegradable and can be composted within sixty days in the optimum condition of industrial composting facilities,” says Huhtamaki.

Green10 reports will calculate the volume of input and output packaging waste associated with the delivery of goods by site

Food waste It’s widely recognised that improved production processes can have a positive impact on the level of food waste. Food waste, as a by-product, is also a valuable commodity to be safely converted to animal feed or organic fertiliser. Careful food production planning, ordering and proactive menu management will have the greatest effect on reducing food waste. But where it does exist, it should be minimised and disposed of properly. Acquire Services, the procurement services experts responsible for Green10, can advise clients on best practice and connect them with suitably qualified waste process management organisations. “As packaging information becomes more widely available, such data will be linked to product specifications. Green10 reports will calculate the volume of input and output waste associated with the delivery of goods by site and gives a caterer the ability to comply with any existing or revised legislation relating to the monitoring and disposal of waste associated with packaging.” Emphasising their green credentials, Huhtamaki has redesigned its range of compostable BioWare paper cups while giving them a fresh, modern appearance. The new-look range, which includes both hot and cold cups, now features a contemporary ‘Love Nature’ logo which not only increases consumer appeal but clearly and stylishly communicates the environmental message of BioWare products. Manufactured using paperboard material which is 100% PEFC* (Programme for the Endorsement of Forest Certification) Chain of Custody certified, all BioWare paper cups are certified in accordance 22

Issue 9 June 2014

“Cafés can now revolutionise water wastage and reduce their carbon footprint dramatically” with EN13432, the European norm for compostability of packaging. This means the cups are fully biodegradable and compostable. Both the PEFC and EN13432 ‘Seedling’ logos feature in the cups’ design, providing assurance that the products are from sustainable, legal and traceable sources. Huhtamaki’s BioWare Love Nature cups address one of the biggest sustainability issues – paper drinking cups are one of the most challenging paper products to recycle because of the thin plastic lining which ensures they are able to hold liquid. This means that cups tend to end up in landfill rather than being recycled or composted. “Huhtamaki takes its responsibility as a leading packaging

“Where organisations are using an e-buying platform – which is becoming more and more commonplace – such systems can capture details of production and plate waste,” comments Ed Bevan. “Menu based ordering also promotes less waste through accurate and effective purchasing mechanisms helping caterers to compile orders based upon the actual requirement. Using a menu planning module will virtually eliminate over production and ensure that any food waste suitable for recycling can be disposed of by approved and suitably assessed contractors.”

Sustainability “Outsourcing is one of the key factors which can affect the sustainability of any business,” says Stephen Charles, Managing Director at Vivreau. “Instead of outsourcing, operators should be looking to do as much as possible in-house, therefore implementing equipment to aid this is the most logical first step.” At the core of Vivreau’s values is their ethics of sustainability. “We continually

How to...

Vivreau says cafés can now revolutionise water wastage and reduce their carbon footprint dramatically, simply by implementing a Vivreau system

strive to improve our environmental impact, but also that of our customers by developing systems that filter and purify water direct from the mains,” explains Stephen. “Not only has this meant that the highest quality drinking water has

been available to thousands of customers visiting a range of outlets, but also that these outlets are gaining the ethicallysound stamp of approval.

for installation, and is designed to be aesthetically pleasing in a front of house setting, illustrating how being eco-friendly can in fact be glamorous,” says Stephen.

“Cafés can now revolutionise water wastage and reduce their carbon footprint dramatically, simply by implementing a Vivreau system. By installing a Vivreau Table Water Bottling System, cafés have eradicated the need to buy in pre-bottled alternatives; it allows establishments to serve still or sparkling filtered water (all from a mains supply) in bottles that can be branded to your specifications, which are entirely dishwasher safe, making their re-use an environmental plus.”

Energy efficiency goes hand-in-hand with environmental impact, and so the Vivreau Vi Tap was designed to address this issue. For outlets looking to implement a multifunctional piece of equipment that will diversify their beverage offering, the Vi Tap is said to be an ideal choice. “Manufactured to serve hot, cold, still and sparkling water at the touch of a button – all through one uniquely designed tap – and with anti-leak detection fitted as standard, the Vi Tap is yet another piece of equipment from the Vivreau portfolio that improves business sustainability,” enthuses Stephen. “In cafés in particular, the Vi Tap’s capabilities mean great things for the abundance of hot beverages served: there’s no need to constantly fill up and boil a kettle and waste the excess water.”

Stephen goes on to say that no outsourcing means fewer carbon emissions throughout the process of making the bottles, as well as their supply and distribution. Furthermore, operators can choose to implement the 425ml size for optimum eco-effectiveness – that can be refilled on demand – which reduces water wastage as a bonus. “Vivreau’s Mini Bottler in particular is ideal for cafés and coffee shops as its smaller footprint reduces the space required

*PEFC is an international, non-profit organisation promoting sustainable forest management, for further information please visit www.pefc.org.

Breathable boxes for award-winning fish and chips Voted the UK’s No.1 independent takeaway in 2013, this 16 members Scottish family chippie have discovered the performance of staff benefits of breathable eco packaging. Namely, no more soggy chips...

Polystyrene, card or Vegware? The Bay chose not to use polystyrene boxes in their shop because they made their top-quality product look cheap, and the condensation made food soggy. They tried card boxes instead, but food seeped into them and they leaked, and they could not be recycled. Switching to compostable packaging for ethical reasons, The Bay also discovered many practical benefits. Unlike conventional packaging, Vegware’s plastic-free natural materials allow food to breathe, not sweat, so chips for example stay

nice and crispy, not soggy, as they would be in polystyrene. Not only that, but The Bay found that Vegware’s cartons stacked better, never leaked, held their shape really well and most importantly - the customers love them!

“We were delighted when we found out that Vegware offered low run custom branding. Customers buy with their eyes and the boxes look quality, so they’re already expecting a premium product. The customers love it!”

16 members of staff 20 awards 3,500 customers a week

Calum Richardson

Owner, The Bay Fish and Chips “There is no point in trying to produce the best fish and chips that you possibly can and telling customers about the sustainability of your ingredients, only to pack them into a polystyrene box so the food sweats and the rubbish ends up being sent to landfill. Something many friers don’t understand is that cardboard packaging is only recyclable before any food goes into the box. Once food has come into contact with it, the box has to go to landfill. Only compostable packaging can be recycled into compost as food waste – that’s why we use Vegware!”

Issue 9 June 2014

Food review

Flavours of Lebanon The UK boasts numerous attractions, from history, art and culture, through theatres and entertainment venues, to some of the best hotels and restaurants the world has to offer. And cuisine from many countries can be found today. Trevor Langley pays a visit to Lebanese restaurant, Dalila With Lebanese cuisine increasing in popularity, I located an excellent restaurant in London, close to Chelsea Bridge. Sloane Square, Knightsbridge (always favoured for ‘retail therapy’) and Victoria are short distances away and also have easy access to Theatreland, the West End and other popular areas.

quality. Symphonie is a favourite and chosen by many. Icône de Perséïdes is another, splendid, regular choice by numerous connoisseurs. These red wines are powerful and full-bodied [www.chateaukhoury.com]. The Karam Winery has Corpus Christie amongst their range. Hand-picked, high-quality, low-yield grapes are also selected for this fine production. Again, well-balanced, with excellent structure, this Lebanese red wine satisfies the palate’s sensation requirements, wonderfully [www.karamwinery.com]. Dalila offers exceptional service, with beautiful décor and perfect ambience. All dietary requirements can be catered for and a romantic table for two to large private parties are accommodated with ease. Booking is however advisable at busy times.

Dalila is a contemporary, elegant Lebanese restaurant and bar lounge. Lebanese cuisine has something for all tastes and their cold and hot mezze dishes, plus grills, main courses and desserts are very impressive.

“Dalila offers exceptional service, with beautiful décor and perfect ambience” Cold and hot mezze choices include Fattoush (lettuce, tomatoes, cucumber, mint, onion, sumac and toasted Lebanese bread with lemon juice, olive oil). Kebbeh (deep-fried lamb and cracked wheat shell filled with seasoned minced lamb, onions and pine kernels), is very popular, also. These are just a selection from the vast array available. Main courses can include Mixed Grill and Farrouj Meshwi (charcoal-grilled boneless chicken marinated with a special sauce). This is impressive and a favourite with regular clientele, amongst ample choices, including fish and seafood. Desserts have Mouhallabieh. This popular Lebanese pudding is a delight. The splendid wines of Lebanon are included on Dalila’s extensive wine list. Chateau Khoury wines have exceptional 24

Issue 9 June 2014

Information Dalila

123 Queenstown Road London SW8 3RH

020 7622 0555 info@dalila.co.uk www.dalila.co.uk

Issue 9 June 2014

serve more product

& save money 3 Dispose of liner

1 Put liner in pot 2 Food remains in liner

Any food product burnt onto a Bain Marie pot canâ&#x20AC;&#x2122;t be served. Using a Potliner keeps your food moist so that every last drop can be used. That means more PROFIT & YIELD from each pot you serve.

cuts cleaning time by

95%

Other sizes available, see website

Disposable Heat Resistant Food Safe Liners for Bain Marie Pots 26

| Issue 9 June 2014 free sample at www.easybags.net/free-samples Order your

Ltd

UK impatience index

New UK ‘impatience index’ confirms generational shift Omnibus research commissioned by customer service specialists KANA Software reveals that consumers’ patience has, in some cases, truncated from ten days to ten minutes in the space of a generation The proliferation of digital devices and social networks has transformed British consumers’ tolerance of waiting times. What KANA calls the “expectation reflex” has truncated, in a generation, responses measured in working days to a matter of minutes. David Moody, head of worldwide product strategy at KANA said: “Little more than a decade ago, ten working days was the conventional commitment of businesses and organisations when responding to complaints; and also the span of consumer tolerance. This no longer applies.” KANA asked a statistically representative sample of UK adults how frequently they checked for communication responses on their devices. The key findings were: • Men are generally more impatient than women. Men will check a device for responses on average every 22 minutes, 30 seconds. Women will check every 26 minutes, 15 seconds • The 65+ age group checks devices more frequently than the 45-64 year old group, reflecting the time they have available and their newly developed digital capabilities. This suggests digitally enabled pensioners will become the prolific and demanding complainants within five years • One-fifth of all social media users will check for a response at least once an hour, with one in 20 checking every ten minutes or more.

The following details the frequency by age with which consumers check for responses on any device such as smartphones, PCs or tablets: 18-24 25-34 35-44 45-54 65+ 55-64

Every 9 minutes, 50 seconds Every 9 minutes, 55 seconds Every 21 minutes Every 36 minutes Every 47 minutes Every 1 hour, 30 minutes

“Companies that don’t adjust their processes in the age of the adept digital consumer will be the losers” KANA’s David Moody said: “In the past ten years, organisations have lost the ‘time shield’ previously offered by postal services. The sense that a letter was on a journey and could be anywhere between the sender and the recipient has been lost. Our impression today is that as soon as we press send, ‘Mr or Ms Cosgrove in Complaints’ should be reading our complaint and working out how to respond. If we don’t hear back quickly, our impatience rises.” He added: “Public-facing organisations have to recognise the adoption of social channels is truncating customer service processes. With smartphones acting as digital umbilical cords, the modern consumer is always connected.

Unfortunately for service desks, ‘working days’ are an outdated concept. “Reductions in consumer tolerance can and should be met with a level of service that meets revised expectation. The technology already exists to support organisations that wish to monitor all channels and deal with queries and complaints in a rapid and personal fashion. “Companies that don’t adjust their processes in the age of the adept digital consumer will be the losers.” Issue 9 June 2014

Business profile

New Japanese-inspired food revolution lands in London QuickBite chats to Mark Holding, UK Regional Manager of Hai Street Kitchen & Co, a new food concept launched in London The latest Japanese-inspired food revolution sweeping the cool Californian coast landed in London in March with the launch of the UK’s very first ‘Japanese burrito’ bar. This new fast casual dining concept opened in the city’s Leadenhall Market and is the world’s first Hai Street Kitchen & Co, followed by a US opening in Philadelphia this spring and two more sites in the UK later this year. This new culinary trend is fresh, healthy, tasty and quick. Designed along the lines of a burrito bar, diners first choose whether they want a burrito style sushi rice roll or bowl (rice or salad), which will 28

Issue 9 June 2014

be made up in front of them. Next up is the choice of filling, which includes chicken or fish katsu, grilled pork belly, salmon pastrami, flank steak or roasted carrot for vegetarians and vegans. Add to that a selection of homemade sauces, toppings and crunchy bits (fried garlic, shallots or yucca chips) and your meal is complete. So, how did it all get started? “We found the idea for Sushi Burritos in San

“All our food is natural and sustainable and we make everything in-house, on-site”

Francisco; a local company was doing them very successfully there,” explains Mark. “We had the sushi background and thought sushi burritos would be a nice new addition to the UK food scene.” Mark’s career started with five years’ experience working for an international retail consultancy firm in Tokyo specialising in store network planning, revenue forecast modelling and market research focusing on the Asia Pacific region. He has a breadth of experience in different industry sectors but relevant experience included consulting for the Skylark group, one of Japan’s largest restaurant chains and AmPm the convenience store chain.

Business profile And what makes Hai Street Kitchen & Co so unique? “It combines the best of two very popular casual dining cuisines – sushi and burritos – in one,” explains Mark. “They’re fully customisable and fun to eat!” Despite being such a young company, Hai Street Kitchen & Co is planning to open two more premises in London during 2014 – once they find suitable locations. Which Mark says is difficult as, “decent A3/A5 units are hard to come by these days.”

In 2012 Mark moved back to London and joined Genji Sushi Ltd as the company Operations Manage and has spent the last year building the Hai Street Kitchen & Co brand from a food concept to an operational store. Having only just opened in March, Mark says that trade is slowly increasing as is their repeat customer rate, which he is happy with so far. “As a new food concept, getting people to come in and try is a challenge. To overcome this we give out samples outside the store each day and offer free lemonade for people to come in and try. “The food is good, so conversion rate is high – we just have to get people to try it! We also use Facebook and Twitter and have a great PR company behind us who have got us into popular publications like the Metro, The Sun on Sunday and GQ Magazine.”

The company is also set to open their first US store in Philadelphia and over the next five years, they plan to expand further. “Our vision is to have a chain of up to ten stores in London – and the same for the US,” enthuses Mark.

“Executive Chef Takao Iinuma... has ensured that the allnatural fresh ingredients are of the highest quality and sustainably sourced to keep customers coming back for more”

Executive Chef Takao Iinuma, who worked alongside legendary Japanese Chef Masaharu Morimoto for many years, has ensured that the all-natural fresh ingredients are of the highest quality and sustainably sourced to keep customers coming back for more. In addition, the unique theatre-style kitchen and service allows diners to see exactly what is going into their food. Iinuma has also created a complementary range of side dishes including Renkon chips, tomato bisque and Miso soup. “We have no direct competitors – yet – but we pride ourselves on our strict sourcing policies,” says Mark. “All our food is natural and sustainable and we make everything in-house, on-site.” Issue 9 June 2014

Design inspirations Photography by Sara Norris

The Dining Car loose seating area

Dlush opens first college location at University of California Dlush’s ninth location opened earlier this year at the buzzing college campus of UCSD, to offer the students and faculty a refreshing and healthy on-campus dining option. The highenergy food and beverage space was designed by San Diego-based architecture and design firm, Colkitt&Co, in collaboration with graphic design studio Hollis Brand Culture After the success of Dlush and Colkitt&Co’s first collaboration, at the mega Rock Church in San Diego, the innovative retail chain chose to have Colkitt&Co design a second location. Together, Colkitt&Co and Hollis Brand culture brought Dlush to the college campus of UCSD. The new location is located inside the Price Student Center and offers a quickserve dining option where hungry students can stop and 30

Issue 9 June 2014

“The space created by the team embodies the Dlush ‘POP’ culture, which is the brand’s encouragement of health, youth, and energy”

enjoy the food and beverage items hand crafted by the retail chain. The team transformed a former storage closet encompassing 1,840-square-feet into a vibrant yet casually posh dining venue. The space created by the team embodies the Dlush ‘POP’ culture, which is the brand’s encouragement of health, youth, and energy.

Design inspirations Dlush founder Jeffrey Adler’s company motto, “Dare to Dream” is translated into the cafe’s design using a bright and festive colour palette. Through radiant

shades of green, purple, and orange the design places an emphasis on the upbeat and ambitious energy of UCSD’s student culture, and embraces the company’s drive for health, activity, and socialisation. The goal of Colkitt&Co’s design was to create a dining space that encourages guests to stop and linger, and was achieved through ‘POP’ culture related design elements that reflect the

“A dining space that encourages guests to stop and linger... was achieved through ‘POP’ culture related design elements that reflect the playful menu items created by Dlush”

playful menu items created by Dlush, including popular drinks such as the Saigon Surge, Lemon Crush and Cha Cha Chai. Eager to translate the Dlush brand to appeal to a student and faculty population of 38,000, creative furniture and design elements were selected to ‘pool’ the school’s community of staff, students and visitors together. Social media walls and personalised message logos make the Dlush environment far more relevant and in demand to the local student population than any of the other fast casual environments in the student centre. Unique vibrant coral lighting fixtures literally reflect Dlush’s trendy culture, while creating a sense of movement in the space. These strategic lighting choices, made by the design team, also help to emphasise graphic details, and create directionality to subconsciously accentuate areas of social focus to the guests.

Issue 9 June 2014

Design inspirations

Nathan Lee Colkitt, President of Colkitt&Co explained: “The seating is diverse, like Dlush guests who come from all continents, and all different walks of life. Whether a padded social circle, bench, nook, bar, table or lounge, the colours and styles are as varied as

Issue 9 June 2014

“Whether a padded social circle, bench, nook, bar, table or lounge, the colours and styles are as varied as the people”

the people.” In addition, the branding application is very purposeful and meaningful including bright, patterned upholstery with the company’s branding infused on the seating. Simple and necessary smart features, like power integrated seating and tiered social lounge areas, encourage

the student population to interact while enjoying smoothies, coffee, tea, milkshakes, gourmet sandwiches and other food items offered on the menu.

Menu offerings Particularly known for their hand crafted beverages, Dlush utilises the popularity of the brandâ&#x20AC;&#x2122;s drinks to give back to the community and promote healthy living through their menu offerings and environment. The catchy name for their charitable beverage is the Dlush Lemon Crush, which is made using textured chunks of Jell-O, gives $1 out of the $4.50 total purchase cost towards sending children with Autism to Summer Camp. General caffeinated beverages such as teas and classic coffees can be found on the menu, or more creative

coffee options like the Dirty Iced Chai, which includes organic espresso, spiced chai, and milk. All of the produce served in the signature dishes at Dlush are made with locally sourced fruits, vegetables, and all sauces and dressings are homemade. Dlushâ&#x20AC;&#x2122;s menu allows students and staff to quickly pick-up and enjoy a variety of flavours complemented by a signature beverage of their choice. Students dining there can also create a combo out of their meal to include a sandwich, a custom drink, and a healthy snack option of Popchips. Through the design concept created, guests can experience an environment as playful and uplifting as the food they stop to enjoy.

Issue 9 June 2014

British Pie Awards

Winners of British Pie Awards revealed Judging for The British Pie Awards took place on 30th April with winners announced on 1st May. Here we reveal the winners of each of the 19 categories Running since 2009, this year’s British Pie Awards, hosted by the Melton Mowbray Pork Pie Association, saw over 800 entries judged by over 100 judges from all walks of the industry – from pie experts, celebrity chefs, acclaimed food writers and food business owners.

said: “The British Pie Awards allows pie makers of all sizes from all parts of the industry to demonstrate the quality of their produce. It is a fantastic celebration of British tradition and a great way to protect our pie heritage.”

“The Speciality Pie class was named ‘A Pie Fit For A Hero’”

Set in the beautiful St Mary’s Church in Melton Mowbray, home to the Pork Pie, the atmosphere was buzzing with people eager to find out the Class they were judging and get stuck in! But before judging began there was a welcome address by Matthew O’Callaghan, Chairman of the Melton Mowbray Pork Pie Association followed by the very important blessing of the pies, by Reverend Kevin Ashby who said: “There can be no stress where there is pie.” How true!

“The British Pie Awards allows pie makers of all sizes from all parts of the industry to demonstrate the quality of their produce” QuickBite Editor, Linda McKeown, took part in the judging for the first time this year and was impressed with the professional way in which the judging took place. “This being my first year as a judge at the British Pie Awards, I wasn’t too sure what to expect,” says Linda. “But I have to say it was a fantastic day. The setting itself for the judging was 34

Issue 9 June 2014

magnificent – St Mary’s Church is an impressive venue. “And everyone taking part in the judging were great in pointing me in the right direction in terms of protocol for the day. “I had the pleasure of judging Class 15, Dessert Pies with Jean Grieves from thebakeryschool.com. She’s been a judge every year since the Awards began, so I knew I was in safe hands!” After judging was completed in all Classes, the top three entries in each Class was announced in preparation for the announcement of the overall winners in each Class at the Awards Lunch on 1st May. Matthew O’Callaghan, Chairman of the Melton Mowbray Pork Pie Association

This year the Speciality Pie class was named ‘A Pie Fit For A Hero’ and was introduced by the organisers in part to help commemorate WW1 but mainly in recognition of the quality of food prepared by bakers and chefs working in the British Armed Forces and associated catering establishments. The category was also open to entries from any baker who supplies this sector on a commercial basis and was exempt from the rule of entry that the pies must be commercially available for the calendar year following the awards.

British Pie Awards And the winners are... Here are the winners of each Class as well as winner of the Supreme Champion Award

Class 1

Melton Mowbray Pork Pie sponsored by Pai Winner – Walker and Son

Class 2

Pork Pie sponsored by BPEX Winner – The Outdoor Pig Company

Class 3

Steak and kidney pie sponsored by Reynards UK Ltd Winner – Boghall Butchers

Class 4

Class 13

Vegetarian pie sponsored by Mars Foodservice UK Winner – Boghall Butchers

Class 14

Pasty sponsored by Dickens/Dalziel Winner – Elm Tree Pies

Class 15

Dessert Pie sponsored by Bentons Winner – Kentish Pieman

Class 16

Pub Pie sponsored by Nelsons For Cartons Winner – Great North Pie Co

Class 17

Football Pie sponsored by Shoulder & Son Winner – Morecambe FC Kitchen

Beef & any flavour combination sponsored by Melton Mowbray Town Estate Winner – The Pie Kitchen

Class 18

Class 5

Class 19

Class 6

Small producer award sponsored by Heygates

Beef and ale supported by Scotch Beef PGI Winner – Proper Pies Ltd Lamb supported by Scotch Lamb PGI Winner – Great North Pie Co

Class 7

Chicken pie sponsored by Howes Percival LLP Winner – Plenty!

Class 8

Chicken & Vegetable/Herb Winner – The outdoor Pig Company

Class 9

Chicken and other protein sponsored by Melton Mowbray Building Society Winner – Something Nice

Speciality Class - Pie Fit for a Hero sponsored by Melton BID Winner – Boghall Butchers Bramley Apple Pie Winner – Morecambe FC Kitchen Winner – Something Nice

Supreme Champion Award

Winner – Morecambe FC Kitchen/@grahamaimson for their Bramley Apple Pie

The 7th Annua l British Pie Awards da tes have been confirm ed for 2015. Judging day will be 22nd April with the Awards Lunch held on 23rd April 20 15

Class 10

Other meat Winner – Brocklebys

Class 11

Savoury pie sponsored by Melton Borough Council Winner – Walker and Son

Class 12:

Fish pie sponsored by Brooksby Melton College Winner – Something Nice

Did you know? The Association originally set up the Awards in 2009 as part of the celebrations following the Melton Mowbray Pork Pie achieving EU protected name status and also as a way to recognise the importance and tradition of pie eating in the UK Issue 9 June 2014

Menu ideas

Meadow Vale's Sliced Chicken Breast Meat saves valuable preparation time because all the hard work has already been done

Grab a slice of the sandwich market

Last year, Mintel valued the UK’s out-of-home sandwich market at £2.83bn, and the potential for operators to grab a slice of this product remains strong

Issue 9 June 2014

“Portability and quick service make sandwiches increasingly lucrative as consumers’ lifestyles become busier, and they should firmly be at the heart of any lunchtime offer,” says Grace Keenan, Brand Manager for Kerrymaid. “Cheese has been identified by the British Sandwich Association as the UK’s second most popular sandwich filling, which helps to explain why 19,900 tons of it is used every year. “Kerrymaid Grated Red and Kerrymaid Grated White provide visual appeal and a burst of colour, making sandwiches stand out from the crowd. Both products offer the authentic taste of real Irish dairy as

Menu ideas well as a convenient, pre-grated format that speeds up preparation. This will raise standards across operators’ offers, as sandwiches can be freshly prepared where time constraints had previously made this impossible.” Sandwiches have almost universal appeal, and to cater to customers looking for a hot option, they can be served warm. In recent research commissioned by Kerrymaid, 78% of respondents were interested in toasted sandwiches and 62% in hot paninis on sandwich menus, and 91% identified that cheese was their preferred ingredient in hot choices. “Kerrymaid Grated Red and Kerrymaid Grated White offer outstanding functionality in comparison to other sandwich cheeses as they are suitable for both cold and hot options,” says Grace. “With a more controlled and evenly smooth melt than standard cheddars,

along with being heat stable without oiling out, using Kerrymaid Grated results in a more visually appealing end product. “Buying in sandwiches – while easier – will not offer the same returns as making sandwiches fresh on the premises. Being able to offer custom-made options to consumers, providing them with a variety

“Portability and quick service make sandwiches increasingly lucrative as consumers’ lifestyles become busier, and they should firmly be at the heart of any lunchtime offer”

of different breads and rolls, as well as classics such as cheese and tomato and cheese and ham, will help build consumer loyalty.” Sandwiches are extremely versatile, as operators can sell them throughout the day, from breakfast to dinner. They are an easy option, especially for people onthe-go, and the wide variety of filling and serving choices make them a perennial favourite. In fact, a study by NPD Crest has shown that in 2012 there were 1.14 billion out of home breakfast visits. This number is set to rise and operators can capitalise on this increased opportunity by offering warm breakfast sandwiches, with fillings such as egg, bacon and a cheese for example. Pairing these with hot beverages and promoting it as a breakfast meal deal can also help increase profit margins.

Kerrymaid Grated is said to be great for use in cold and hot sanwdwiches, including paninis

Issue 9 June 2014

Menu ideas “The same study also showed that in 2012, lunch held the highest amount of out-of-home visits to food outlets with total traffic distribution reaching 32.7%,” explains Grace. “Operators can continue to offer on-the-go options or serve a hot sandwich as an entire meal. Serve these with fillings such as tuna and spring onion, or ham and Kerrymaid Grated White accompanied with salad, crisps or chips.” From December 2014, caterers must include allergen information on the labels of their pre-packed food, including sandwiches and wraps. Operators will need to make sure they know what ingredients in the products they use contain. Kerrymaid has long understood the importance of catering to dietary requirements, and Kerrymaid Grated Red and Kerrymaid Grated White are both suitable for vegetarians and are gluten free. “Both Kerrymaid Grated Red and Kerrymaid Grated White are designed with QSR in mind. A 2kg bag of Kerrymaid Grated fills up to 50

Pan’Artisan has recently developed a range of speciality breads

“White bread accounts for 76% of the bread sold in the UK, according to the Flour Advisory Bureau” Sliced Cajun Chicken Breast meat from Meadow Vale is marinated before cooking to ensure an all round, even flavour throughout

sandwiches and comes in a pre-grated format to save time as well as money,” adds Grace.

Speciality breads Whilst we are still a nation of ‘white’ bread consumers at home (white bread accounts for 76% of the bread sold in the UK, according to the Flour Advisory Bureau) when it comes to eating out, we like to treat ourselves and will opt for items on a menu that are less easily sourced in the supermarket or that we are unable to make for ourselves at home; there are over 200 different kinds of bread produced in the UK! For the caterer, this can only be good news as bread is a relatively low cost item that can be easily positioned to enhance and add value to any sandwich menu and speciality breads in particular present well as alternative carriers. “Our own research has shown Ciabatta & Focaccia appearing more frequently on pub menus as sandwich carriers, at a premium price, as consumers become more adventurous with their sandwich choices,” says Richard Jansen, Managing Director, Pan’Artisan. “For the operator, this means an opportunity not only to increase price but also offer a point of difference over their competition. “We recently developed a range of speciality breads to demonstrate our capabilities to our customers and found that there is very much a demand for

Issue 9 June 2014

Menu ideas Use Meadow Vale’s Southern Fried Chicken Mini Fillets to fill wraps

Top sandwich tips Richard Jansen, Managing Director, Pan’Artisan outlines some key points to keep in mind when preparing sandwiches and wraps

• Whatever your sandwich offering, ensure that you balance the quality of the filling with the quality of the carrier; great fillings can be spoiled by cheap bread

o ensure you serve bread at its •T freshest and to minimise waste, use frozen, part-baked so you only use what you need • By buying bread from a specialist supplier, you can ensure a wide variety, and ask about a bespoke loaf for your pub to really set you apart from the rest

“Bread is often a challenge. It is essential for sandwiches but it can be costly in waste and also take up valuable freezer space”

and once baked, it needn’t be served with curry either, as you can make it up to any size or shape; they are said to be great as ‘round’ flatbreads and used as innovative carriers for wraps filled with Tandoori Chicken, Lamb Rogan Josh or Vegetable Balti; great served hot or cold! Pan’Artisan’s Naan Bread Dough Ball is made to a traditional recipe and contains yoghurt, for a distinctive ‘naan bread’ flavour.

them. Some of those breads included Oat & Linseed, Sunflower, Spelt, Rye, Cheese & Onion, Chilli and Sussex Nutty. As a nation we may still favour white bread but there is a growing trend towards seeded, multigrain and oat-based breads in line with healthier eating and our desire for more variety.”

With the popularity of speciality flatbreads on the rise, it has enabled caterers to blur the lines between the sandwich and main course sections of their menus.

Pan’Artisan’s latest launch, the Naan bread dough ball, enables operators that may be skills, time or resource challenged to produce an authentic, versatile product very easily. It has been designed so it can be baked on a stone in a very hot oven, removing the need for a tandoor

Get creative Meadow Vale suggests filling a warmed flatbread with two or three Meadow Vale Chicken Tikka Skewers, a generous dollop of cucumber and mint raita and a few lettuce leaves for a warming sandwich. The Skewers are made from whole chicken breast inner fillets and have a rich Tikka colour. They’re served on bamboo sticks so the sandwich is Issue 9 June 2014

Menu ideas really visually pleasing, meaning that when other diners see their neighbours’ meals, they’re instantly drawn to ordering the same. Offer this as a sandwich on its own, or give customers the option to add the usual sides. What’s great about this sandwich filling is that the preparation is quick and easy. The Chicken Tikka Skewers are premarinated with a deep Tikka flavour and are fully cooked, meaning all the caterer has to do is heat them through straight from frozen using their preferred method: oven, grill, BBQ, microwave, deep fry or simply thaw and serve.

“As a nation we may still favour white bread but there is a growing trend towards seeded, multigrain and oat-based breads in line with healthier eating and our desire for more variety”

The selection available from Bread Du Jour

Issue 9 June 2014

For a more traditional approach, you could try Meadow Vale’s range of Cooked Sliced Chicken Breast Meat, which is available in a variety of flavours including Cajun, Tikka and Chinese Chicken. It’s fully cooked for improved food safety in the kitchen and is marinated before cooking to ensure an all round, even flavour throughout. “It also saves valuable preparation time because all the hard work has already been done, leaving caterers free to focus on service during busy lunchtimes,” says a spokesperson from Meadow Vale. “Our Chicken Mini Fillet range has also long been a popular favourite for sandwich makers across the country. Best served hot in a wrap or baguette, the coated chicken breast inner fillets lend themselves equally as well to other sandwich carriers such as pitta and chunky sliced bread. “They’re made from the best part of the chicken breast, delivering on

New menu ideas

“Generally within the foodservice sector the re has been an increase in more unu sual pairings being offe red. People are, in genera l, more educated abo ut food – consequently they’re open to new flavour sug gestions. Here are a number of cheesy ideas to try with Shropshire Blue which is a great cheese for Spring/Summ er as it is slightly sweeter and mil der than Stilton.” Billy Kevan, Dairy Ma nager, Colston Basset t • Shropshire Blue, roc ket with homemade Bra mley apple sauce on a gra nary roll •C rumbled Shropshire Blue, watercress and poached pear on ciabatta •S hropshire Blue, pas trami and onion marma lade baguette •O r elevate the more trad itional bacon buttie by using Maynard’s Farm award winning Dry Cur ed Smoked Black Treacl e Bacon with rocket and melted Shropshire Blue in a crisp baguette

texture, appearance and juicy flavour. The Chicken Mini Fillets are available in four sought after flavours: Hot & Spicy, Southern Fried, Battered and Breaded.” These versatile items also have the added bonus of naturally fitting into other sections of the menu such as starters,

Menu ideas

A Shropshire Blue Bacon Baguette

sharing platters and main courses. This flexibility appeals to caterers as they can stock fewer products from which to make the same number of dishes. It also helps with stock rotation when some dishes aren’t selling as well as others.

Minimising waste “Bread is often a challenge. It is essential for sandwiches but it can be costly in waste and also take up valuable freezer space,” says Kevin Bennett, Bread Du Jour. “To combat these challenges Bread Du Jour aims to deliver ease of purchasing to caterers and a longer ambient life of 14 days. We are filling a gap in the market for top-quality artisan-style bake-off bread, available direct to customers throughout the UK via our website. “Our bake off bread helps to reduce wastage and also provides customers with an amazing choice of top quality breads that have been traditionally crafted at our bakehouse. They can be

“People are, in general, more educated about food – consequently they’re open to new flavour suggestions” ready in minutes – fresh from the oven, allowing you to respond to customer orders immediately.” Bread Du Jour continues to expand their range and the latest additions to the range include Tiger Bread, Sundried Tomato Tuscan Bread and Ciabatta Pave. “One of the benefits of Bread Du Jour is there is no minimum order – so whether it’s two loaves or 200 – there is greater flexibility,” explains Kevin. “You may choose a selection of core products but add in more adventurous loaves to try, or to go with a specific menu item. There are no restrictions regarding product combinations.

“In addition to online ordering, operators can now also order via their distributor – with three key partners on board – Swithenbank Fresh & Fine Foods, Oliver Kay Produce and Heart Distribution.”

Useful contacts Kerrymaid 0800 783 4321 www.kerrymaid.co.uk Pan’Artisan 01730 811490 www.panartisan.com Bread Du Jour 0844 463 2524 www.breaddujour.co.uk Meadow Vale 0845 0030 300 www.meadowvalefoods.co.uk Issue 9 June 2014

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Accountancy

Payroll, RTI and ‘casual labour’ What is RTI? On 6th April 2013, HMRC changed the way nearly all UK companies report Pay as you Earn (PAYE). Real Time Information, or RTI, is a new system that HMRC introduced to improve the operation of PAYE. RTI doesn’t change the way you calculate PAYE, it simply means you need to make more regular submissions. Each time you pay your employees you need to submit PAYE information to HMRC, rather than just once a year at Payroll Year End.

What do I need to submit to HMRC? You need to submit your payroll information on or before the day you pay employees. You will continue to provide P60’s and submit P9D, P11D(b) forms. However, you are no longer required to submit P14, P35 forms, P38A returns for casual employees or submit P45’s to HMRC.

What if I have nothing to report in a particular month? If there is nothing to report, you need to submit a nil Employer Payment Summary

The catering industry is renowned for peaks and troughs due to seasonality, the economic climate, celebrations throughout the year, amongst other things. This affects the demand for labour and the need for more flexibility for business owners. So are you up to date on the recent changes in payroll legislation?

(EPS). This will avoid you being sent estimated demands or a penalty.

What if I don’t submit to HMRC? You will be penalised if you don’t submit your Full Payment Submission or Employer Payment summary on time. The penalty regime has so far been very ‘light touch’ but penalties will be introduced from 6th October 2014 and will range from £100 to £400 per PAYE scheme depending on the number of employees.

Most of my staff is irregular ‘casual labour’. Does this apply to them? The law on employment is the same for all businesses, whether they are sole traders, partnerships or limited companies. Therefore, every employee, whether casual, part-time or temporary, needs to be paid properly, with National Insurance and tax deducted and given a payslip. You also need to give them a P45 when they leave and a P60 at the year end if they still work for you. If they don’t work in a pay period, you simply don’t pay them, but they can still be on your books as an employee.

“Each time you pay your employees you need to submit PAYE information to HMRC, rather than just once a year at Payroll Year End”

What about cash in hand? An employer must deduct tax and National Insurance contributions from all wages, however they are paid.

Can I take on self employed people to avoid the hassle of payroll, sick pay, holidays etc? HMRC would claim that if the person is working your hours, using your equipment, following your instructions, especially only working for you, then they will be an employee. All employees have rights including holiday pay and National minimum wage.

How do I account for cash tips? We will go into more detail on this in another issue, however all tips received are taxable income and subject to income tax. Payroll can be a complex issue and we are here to help. Just 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.

Issue 9 June 2014

World Cup focus

Score a winning menu during the World Cup With the World Cup about to kick-off and football fever set to sweep the nation, make sure you’re ready to cater for one of the biggest sporting events of the year Be inspired by the tastes and flavours from regions surrounding the host nation, Brazil, to help increase your revenue and win new customers with the opportunity that the summer tournament brings. Opt for South American themed dishes – and remember to include hand held snacks that are easy to enjoy when watching the football. Sharing platters are also a great way to make the most of the increased groups of people watching the matches together. Try Breaded Chicken Mini Fillets from Meadow Vale – they’re ideal as a main component of a sharing platter.

And as the trend for snacking and grazing continues to grow, Meadow Vale has introduced a new product, Pickin’ Chicken. As the name implies, the 1020g pieces are ideally sized for picking and sharing and are perfectly positioned on the menu as a sharing pot or side order. The company predicts that it will be a big hit during the World Cup as

Issue 9 June 2014

There’s an added bonus for caterers purchasing the Pickin’ Chicken, as they have the chance to enter an on-pack promotion to win £500. Every code entitles the user to claim free music downloads too.

Cheers! Food is just one element of your menu – it’s important to also think

“Offer World Cup themed menu choices to liven up your menu. Or why not run special promotions before and during the World Cup?”

Huhtamaki says that you can help customers cool off during the heat of the match by serving refreshing cold drinks in their CE Marked plastic tumblers

consumers look for something quick and simple to snack on during the matches!

World Cup focus Meadow Vale’s Pickin’ Chicken is said to be ideal as part of a sharing platter during World Cup fever

about your drinks offering too and how you chose to serve these. Be prepared to serve fans with thirst-quenching beverages during the game and stock up with cups and tumblers. Help customers cool off during the heat of the match and serve refreshing cold drinks in Huhtamaki’s CE Marked plastic tumblers. Featuring the official Government CE stamp, staff can rest assured that they will be serving legal measures time-after-time and customers will be happy that they are being served the full pint or half pint too! Offering a safe, shatterproof alternative to glassware, these tumblers are said to be perfect for outdoor drinking too – whether that’s when watching the game on a big screen in a beer garden, or just enjoying a bevvie whilst it’s half time! YO! Sushi is asking its customers to support Japan as it's second team in the World Cup

Engage your customers Keep your customers coming back for more by keeping them engaged. Offer World Cup themed menu choices to liven up your menu. Or why not run special promotions before and during the World Cup? Restaurant chain YO! Sushi has already begun to engage their customers by launching its #TEAMTWO marketing campaign, asking the nation to support Japan as its second team with a chance to win £1 million if the Samurai Blue go all the way.

“Be prepared to serve fans with thirst-quenching beverages during the game and stock up with cups and tumblers”

The campaign will be supported by PR as well as a dedicated hub page on the YO! Sushi website. Social media will be used to further amplify the campaign and engage with YO! Sushi’s core audience. Everyone signing up to #TEAMTWO will join the company’s famous ‘Love Club’ and will automatically get entered in to a draw to win hundreds of prizes throughout the tournament including a holiday to Japan whether the Japanese team win or not. Robin Rowland, CEO at YO! Sushi said: “This summer we are asking people to support Japan as their TEAMTWO and giving them the chance to win £1 million - the biggest prize in the history of YO! Sushi. “Everyone can take part and even if the Samurai Blue don’t go all the way, there are still loads of fantastic prizes along the way.”

Issue 9 June 2014

Property

Our property pages highlight businesses for sale, nationwide!

Character thatched, licenced restaurant In approximately 0.75 acre, semi-rural location on busy A road on the outskirts of affluent market town, Romsey in Hampshire. Detatched Property Circa 1900. 40 cover dining room with beamed ceiling, cocktail bar area with inglenook, 35 cover rear restaurant/functions room, large trade terrace with al fresco dining area & lawned garden beyond (ideal for weddings). 30+ space car park, catering kitchen. Self catering 2 bedroom ground floor flat with private garden. Trad english cuisine. Gross t/o approx. £200,000 P.A. Gp 65%. 5½ Days. Scope. 20 Year lease from June ‘05 @ £27,600 pax. - £85,000 + S.A.V. (Ref. C.3342) Visit www.acgreenwood.co.uk or email info@andrewgreenwood.com

Delightful thatched village inn

Situated East Devon village of Yarcombe and surrounded by picturesque countryside, The Yarcombe Inn has come on to the market through licensed property specialists Stonesmith of Exeter. The Yarcombe Inn is a delightful and historic Grade II Listed character thatched village inn dating back to 9th Century. It has retained much of its original charm and features, including slate flooring, beamed ceilings and leaded windows. The business is presently run under management but previous accounts have shown a turnover in the region of £125,000. With limited opening hours in the last trading year sales have reached £217,024. A freehold property, Stonesmith are looking for offers off an asking price of £299,995. Details and viewings can be arranged through Stonesmith on 01392 201262 or www.stonesmith.co.uk.

High turnover fish & chips takeaway

High turnover & award winning fish and chips takeaway in County Durham. A very well know fish and chips shop thats been in same hands for over 23 years. Current owners have built up an enviable reputation that is admired by others in the trade. A very rare opportunity to acquire a respected business. Ground floor shop size approx 700 sq ft with sales area, kitchen, store room, potato prep room, potato storeage room,and wc. First floor 2 bedrooms, lounge, kitchen and bathroom. Living accommodation has seperate entrance. This is a fantastic bolt on business opportunity with future business growth potential. Guide price £180,000 leasehold. Rent £18,200 pa, new 20 year lease. Freehold option also available price on application. For further information please call Ney Commercial on 01942 762710 or visit www.neycommercial.co.uk

Issue 9 June 2014

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

under 50k

FISH & CHIPS TAKEAWAY North Yorkshire

Fish and chips takeaway located in affluent north yorkshire village. Guide price: £49,950 leasehold

Details: www.neycommercial.co.uk

under 100k

The Rose and Crown

Stoke St Gregory, Somerset New Free of Tie Leasehold Guide price: £95,000 Rent guide: £45,000

Details: www.stonesmith.co.uk

under 80k

under 50k

OIRO 70k

Cafe at 36

‘OLDE WORLDE’ TEA ROOMS & RESTAURANT

DAYTIME COFFEE SHOP

Type: Café

Type: High quality daytime only licensed café

Type: Daytime coffee shop/restaurant

Quality cafe with an excellent reputation

with ice cream kiosk

Superbly furnished, seats 32 + 12 outside

Guide price: £75,000 Leashold

Guide price: £49,000 Leasehold

Guide price: £69,950

Exeter, Devon

Details: www.stonesmith.co.uk

Shaftesbury, Dorset

Details: info@andrewgreenwood.com

East Hampshire market town

Details: info@andrewgreenwood.com Issue 9 June 2014

Equipment focus

Old versus new

You need to buy equipment for your premises. But what do you opt for – second-hand or brand new? Refurbishing your business can be an expensive task so it’s important to weigh up the options when getting new equipment in. Buying brand new can be more costly than buying second-hand, so it’s important that you consider a few key factors before making a purchase.

should buy new or second-hand. For example, if what you’re looking to buy is a key component that is used all day, day in and day out, then it’s probably best you buy new. It’ll be more efficient and less likely to break down in the longterm.

Evaluate your needs

Plan your spend

What equipment are you looking to buy? Think about whether what you need is a necessity or are you just upgrading to the next best thing? By evaluating what your actual needs and expectations are, you’ll have a better idea of whether you

Look at your finances. What do you have available now and what will you have in the future? If you have funds available now to buy new and want a long-term investment, then buying new is probably best. However, if you have a piece of

“If you’re undergoing a refurb within your kitchen, or simply want to update old equipment, the key advantage of buying brand new pieces is an increase in efficiency” equipment break down unexpectedly which can’t be repaired and you are short on funds, buying second-hand could be beneficial with a view to buying new in, say, five years time.

Look at the short-term and long-term gains There are pros and cons to buying new and second-hand. Buying new means making a potentially expensive initial purchase – but it will last long enough to make it a worthwhile investment. On the other hand, the positive of buying second-hand will mean an initial cheaper outlay – but the negative could mean paying out again in the short term. “If you’re undergoing a refurb within your kitchen, or simply want to update old equipment, the key advantage of buying brand new pieces is an increase in efficiency,” says Guy Cooper, Managing Director at Mitchell & Cooper. “Year on year, we see a jump forward in technology where a simple product idea is developed to become more practical, more sustainable, more precise and more robust. This has meant that some items of catering equipment have gone from being simple mechanisms to multifunctional electric machines, ultimately reducing the amount of products.” 48

Issue 9 June 2014

What’s new

A look at some of the latest products available! Sous vide product range

Coffee machines

Company: Tulip Foodservice Solutions Product: 10 Minutes or Less range Contact: 01926 476 599 tulipfoodservicesales@tulipltd.co.uk

Company: La Cimbali Product: PGS (perfect grinding system) Contact: 0208 2387 100 www.cimbaliuk.com

Tulip Foodservice Solutions have trialled a new sous vide product range, 10 Minutes or Less, which includes medium to high-end sous vide pork, which as the name suggests, can be cooked and served in ten minutes or less. Five products from the range: Pork Collar Strogonoff, Pork Collar in Ale, Pork Collar Diced Chilli, Pork Collar Diced Vindaloo and Pork Fillet Char Siu, will be available to order for October menus with 22 further lines in development for both winter and summer menus. Customisable and individually portioned in a cooking bag, each bag contains a cut of pork, vegetables and sauce. All are sous vide cooked for six hours and then frozen for freshness.

Cimbali, one of the world’s largest coffee machine manufacturers is extending its award winning, barista led, PGS (perfect grinding system) technology to the company’s best-selling superautomatics, with the first bean to cup machine to benefit being the S54 Dolcevita series. Now featuring Cimbali’s integral PGS, the S54 grinder burrs are automatically adjusted through the working day to ensure the quality of the finished drink is maintained across the speciality coffee menu. “Our new S54 PGS offers a failsafe way to deliver coffee to a pre-determined quality without the need for regular checking and adjustments, freeing up staff to concentrate on other areas of the business,” explained Matthew Tuffee, Sales and Marketing Manager, Cimbali.

Printed natural greaseproof paper Company: The Gourmet Food Wrap Company Product: Printed natural greaseproof paper Contact: www.gourmetfoodwrap.co.uk The Gourmet Food Wrap Company has launched a new range of printed natural greaseproof paper. Explaining the move, the company’s Marketing Manager, Garry Parker, said: “Two years ago we bought the assets of Cardiff-based Lovely Packaging, and following a rebranding exercise the business has now been fully integrated into our Hengoed operations. In fact, we managed to virtually double turnover in less than 24 months. “Much of this growth was driven by our bespoke service to the hospitality sector which quickly latched onto how environmentally-friendly, custom printed natural greaseproof paper provides all types of pubs, restaurants and hotels with a distinctive and highly cost-effective way of promoting their brand.”

Carbonating systems Company: Cream Supplies Product: Soda Plus Contact: 0845 226 3024 www.creamsupplies.co.uk

The new, stainless steel Soda Plus from Cream Supplies will add fizz to any liquid quickly and easily. It’s a very cost effective way of carbonating any sort of soft drink and it works equally well with alcoholic drinks. It has a generous 2 pint (1.2 litre) capacity and, unlike other carbonating systems, is also effective with thicker liquids and fruit juices that might contain seeds, like raspberry or strawberry juice or orange juice with fleshy ‘bits’. Soda Plus is the perfect accessory for summer drinks and cocktails. It will produce fantastic results with green tea, freshly made lemonade, fruit and vegetable juices, wines and, of course, cocktails.

Butter

Company: Président® Product: Président® butter Contact: www.lactalisfs.co.uk/president

Renowned for superior taste and authenticity, those passionate about serving quality, great tasting food to their customers can enhance their offering with salted and unsalted butters from leading continental dairy brand, Président®. Containing absolutely no preservatives or colourings, Président® butter is available in a variety of formats suitable

Potato products

Company: Aviko Product: Bubble & Squeak Rounds Contact: 0800 633 5611 www.aviko.co.uk

Bubble & Squeak Rounds are the latest addition to Aviko’s line of premium potato products, developed to help caterers profit from all-day dining. This contemporary twist on a classic dish works equally well as a starter, a side to traditional pub fare such as roast pork belly or as a component of a signature breakfast with a difference. The new Rounds will help caterers cash in on the breakfast boom and their superior long holding time – in excess of one hour – makes them perfect for banqueting menus too. Made from mashed potatoes Aviko’s Rounds combine 100% real cream, savoy cabbage, fried onions, parsley, chervil and black pepper for maximum flavour.

for both front and back of house, including blocks and dishes, as well as convenient individual 8g portions, elegantly foiled wrapped for freshness and front of house appeal. Already a highly regarded consumer brand, seeing Président® on the table is also a subtle sign of assurance for the customer that the establishment uses the best ingredients in the kitchen.

See your product here! Want to see your new product or piece of equipment in What’s New? Then call Ian James on 0208 1446170 or 07805 543110. Alternatively, email sales@quickbitemagazine.co.uk Issue 9 June 2014

Dates for your diary Find out what events are taking place over the next few months – there’s plenty to keep you busy! The Harrogate Speciality Food Show, the north of England’s largest gathering of artisan and speciality food producers, is open to the trade only and attracts buyers from far and wide who come to meet and place orders with producers.

Harrogate Speciality Food Show 22nd-23rd June

Location Yorkshire Event Centre

2014

Skills for Service 9th-10th July

Location Sheffield City College

2014

There will be an opportunity to watch Great Taste judges, who will be blind-tasting food and drink entered into the world’s most respected food accreditation scheme. John Farrand, organiser of the show and MD of the Guild of fine Food explains: “Great Taste is growing each year and the Harrogate Speciality Food Show provides an ideal location for our judges to gather.

Aimed at Hospitality and Food Service Professionals, the line up includes Edward Griffiths CVO from the Royal Household, Ted Stone sharing knowledge on Las Vegas hospitality, Neil Phillips speaking about wines, Fiona Cameron on restaurant allergies and Alex Barlow will cover food and beer matching. The aims of the Skills for Service Conference are to: • Showcase the talents of service professionals • Share skills and knowledge • Spotlight topical and political issues • Network with suppliers and colleagues A range of delegate packages are available as follows: Package A: Arrival on 8 July 2014 and resident for 3 nights, all meals and accommodation provided, full business programme and Gala Awards Dinner. Depart after breakfast on Friday 11 July. £440

Speciality & Fine Food Fair 7th-9th

September

Location Olympia, London

2014

“Visitors to the show will be able to see just how much work goes into judging Great Taste and how our judges work in teams to blind-taste each entry. We are also very pleased to be working with food group Deliciously Yorkshire which will be running ‘Meet the Buyer’ events alongside the main show area.” Over 150 exhibitors will be at the show which last year attracted over 1,000 buyers ranging from delis to chefs, garden centres to farm shops, hamper companies to coffee shops, restaurateurs to publicans. To register your interest, contact Sally Coley on 01747 825200 or email fairs@finefoodworld.co.uk.

Package B: Arrival on 9 July 2014 and resident for 2 nights, all meals and accommodation provided, full business programme and Gala Awards Dinner. Depart after breakfast on Friday 11 July. £395 Package C: Arrival on 9 July 2014 and resident for 1 night, all meals and accommodation provided, full business programme and depart at 4.30pm on Thursday 10 July. £275 Package D: Two day business programme (no accommodation) and all meals, including the Gala Awards Dinner on Thursday 10 July. £300 Package E: Two day business programme only. £220 Package F: Limited number of one day only places available. £125 For more information visit www.skillsforservice.co.uk or call 0114 222 8916.

The definitive event for showcasing artisan food and drink to high quality trade buyers, the Speciality & Fine food Fair allows you to meet delis, farm shops, independent retailers, restaurants, hotels, caterers and wholesalers who are all looking to source fine food.

Here you’ll also find the Speciality Chocolate Fair – the only event in the UK dedicated to fine quality chocolate and a unique opportunity to taste and source the very best suppliers and chocolate products from a wide range of chocolatiers and producers.

There are many different areas at the Show including the Fine Food Forum – a live demonstration kitchen focusing on practical advice and tips from some of the industry’s most experienced chefs and personalities to help keep you up-to-date with the industry’s current trends and the Small Business Forum where you can benefit from the experiences and advice of small business owners and experts to overcome the numerous hurdles an SME faces.

The Show will take place at Olympia, London on: Sunday 7th September: 10:00 - 17:30 Monday 8th September: 09:30 - 17:00 Tuesday 9th September: 09:30 - 17:00 Find out more by visiting www.specialityandfinefoodfairs.co.uk

After a record breaking exhibition in March 2014 with 7,000 hospitality professionals from across the North visiting over 200 suppliers and attending 70+ live demonstrations, NRB has announced that the show will return to Manchester Central on 17 & 18 March 2015 with even more on offer!

Issue 9 June 2014

THE ESSENTIAL BUSINESS INGREDIENT FOR ANYONE IN THE TAKEAWAY SECTOR

TAKEAWAY 17 & 18 I N N OVAT I O N SEPTEMBER EXPO2 14 OLYMPIA BUSINESS GROWTH & ENTREPRENEURSHIP

100 EXHIBITORS 80+ SEMINARS INDUSTRY LEADING SPEAKERS LIVE DEMONSTRATIONS NETWORKING AND BUSINESS ADVICE NEW FEATURES

LONDON This event is designed for progressive Takeaway owners, providing all the tools needed to develop, grow, innovate and ultimately make more money for your Takeaway business.

WELCOME BACK JUST EAT AS HEADLINE SPONSOR

For exhibiting enquiries please call James Williams on 0117 930 4927 or email james.williams@prysmgroup.co.uk

Issue 9 June 2014