QuickBite Magazine March 2014

The success secrets of Chop’d Burgers & kebabs

How to..

Packaging

Marketing

A look at this market, including new product ideas

Make the most of your business using the Internet

Focusing on packaging and disposables within the food industry

Digital signage - is this the way forward for food-to-go businesses?

March 2014

Print edition ÂŁ3.25

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

EW N

E 4 IN 01 EL Y 2 AT A D M G 1 N — RI IL SP APR 28

DISCOVER THE HEARTBEAT OF FOODSERVICE AND HOSPITALITY

At Hotelympia meet over 1,000 exhibitors displaying the latest new products and widest range of innovation in food & drink and catering equipment. In 2014 the event presents a new spring dateline, live food demonstrations at The Skillery for leading cost sector caterers and Salon Culinaire making Hotelympia a must attend for anyone involved in the food service industry.

REGISTER AT HOTELYMPIA.COM/QB Image: citizenM London Bankside & ME London

A message from the editor Welcome to the March issue!

Since the last column, most of the country has been hit with freak storms and torrential rain, affecting thousands of homes and businesses, particularly those in the South.

In fact, we have experienced the wettest winter since records began in 1910. The situation has become critical for many which, as we go to print, has led the Prime Minister, David Cameron, to launch a £10 million government grant scheme to help small and medium sized businesses hit by flooding. Each business can claim approximately £2,500 each to help with the clean-up costs, as well as compensation.

And compensation will also be extended to those who have lost trade due to being in an area hit by floods.

If you’ve been affected by the floods, you can call a special business helpline on 0300 456 3565.

Editor

Moving on to the March issue of QuickBite, we’ve lots in store to give you inspiration for your menu (condiments – pages 41-42), burgers and kebabs (pages 16-20) and when buying new frying equipment (pages 47-48).

Editorial contributors

There are also plenty of industry events and shows taking place over the coming months, so why not fill up your diary with these essential dates. This month we’re previewing Hotelympia (page 22) and the Hotel & Catering Show (pages 30-31). Plus we have lots more featured on our Diary Dates page (page 50) that’ll keep you busy!

You’ll also find useful features on packaging and disposables (pages 24-27) and the importance they play with the foodservice sector; and advice on how to utilise the Internet into your business (pages 43-45) if you’re not already doing it.

It’s a bumper issue this month and we hope you enjoy having a good read.

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

Commercial Manager

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

Advertising sales

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

Design

Simon Warbrook design@quickbitemagazine.co.uk

Until next time

FREE

!

Publisher WE’RE AVAILABLE ON YOUR PC, TABLET AND PHONE Download the latest issue of QuickBite magazine for free from Pocketmags, The App Store, Android, Amazon, Online, Playbook and Windows 8

MVH Media Ltd.

Unit 9 Wilkinson Court, Clywedog Road South, Wrexham Industrial Estate, Wrexham LL13 9AE The publishers do not accept responsibility for advertisements appearing in this magazine.

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

Issue 6 March 2014

|

3

Contents 06 06

14

Design esign inspirations 32 D

Midtown Manhattan has a new

16 06

Industry news

ind out what’s been happening F over the last month in the foodservice industry

12

UK Border Agency news

13

Employment law

e take a look at the latest arrests W made by the UK Border Agency his month the hot topic of T conversation is the increase in national minimum wage penalties

23

24

n interview with Tom A Kerridge

om Kerridge, owner of The T Hand and Flowers in Marlow in Buckinghamshire talks about his love of food and his involvement with Britain’s Next Top Supplier

16 Burgers and kebabs

uickBite delves into the world of Q burgers and kebabs and finds out what’s new in this sector

otelympia show preview 22 H

Registration for this event is now open! Find out more about this exciting show, running from 28th April-1st May

4

|

Issue 6 March 2014

ur resident foodie, Trevor O Langley, talks about his experience at Pescatori

Packaging & disposables

look at foodservice packaging A and disposables and the important role they can play in the branding of an operation

28 Business profile

Features 14

Food review

ditor Linda McKeown discovers E the secrets of the success of Chop’d from Eddie Holmes, its Managing Director

Hotel & Catering Show 30 preview

his event takes place 11thT 12th March. Turn to page 30 to discover what you’ll find there

36 Focus on…

ll you need to know about VAT in A food and catering

43 How to…

ind out what are the top five F tips on how you can attract more customers using the Internet

fast casual lunch spot open on 50th Street, The Little Beet, designed by ICRAVE, a New Yorkbased experiential design and branding firm

Marketing igital signage 38 D

A look at why incorporating digital signage into your business could prove healthy for your profits

Menu ondiments 41 C

Just what should you be including on your menu? Find out here

Equipment focus ryers 47 F Top

tips on what to look out for

when buying a new fryer for your business

What’s new ew products 49 N

What’s new in foodservice? Find

a selection of the latest products and innovations, here

Diary dates ates for your diary 50 D

There are lots of exciting events coming up for the foodservice market. Make sure you plan ahead!

Contents 24

23

41 43

28

32

49 Issue 6 March 2014

|

5

Industry news News in Brief British Lion eggs has relaunched its websites to provide two clear destinations for users – eggrecipes. co.uk and egginfo.co.uk.

The egginfo.co.uk website now features everything from the world of eggs, whether visiting as a consumer, trade customer for egg products, teacher or a health professional, and includes nutrition and health news, the story of the British Lion scheme and much more.

The eggrecipes.co.uk website features hundreds of great recipe ideas and inspiration. Video guides with top chefs, including Mark Sargeant and Paul Merrett, demonstrating how to prepare a number of their signature egg dishes, also feature.

Pizza GoGo partners with Quorn to kick-start new menu Pizza GoGo, the national pizza delivery company, has teamed up with Quorn to launch a new Quorn pizza menu featuring favourites such as BBQ Quorn, Quorn Feast and Quorn Spicy Wings In the first week of the menu going live, 11% of all Pizza GoGo’s online orders were from the new Quorn menu. Fouad Haghighat, owner of Pizza GoGo, says: “When we announced the new menu on Facebook and Twitter, the response was phenomenal. Quorn’s Facebook page had over 65,000 views from consumers!”

Pizza GoGo introduced the Quorn pizzas following research

asking customers how the pizza delivery company could refresh its menu. Fouad comments: “Our vegetarian customers told us they wanted something ‘different’ and we have worked with Quorn to meet the challenge.”

Pizza GoGo has promoted the pizzas by delivering the new menu to over 4.5 million households and this will continue over the coming months. Staff are also wearing Quorn t-shirts

Both websites have been optimised for use on mobile, with user figures showing that visitors are increasingly using mobile devices to access the sites and more than half of all visits to eggrecipes.co.uk are received in this way. In addition, an ongoing Search Engine Optimisation and online advertising programme will ensure the sites remain easy to find via search engines.

Benders Paper Cups is celebrating its 120th anniversary this year. The paper cup company was founded in 1894 and is one of the oldest companies in the Foodservice Packaging Association.

The company is also one of a very few non-food factories to receive BRC/IOP A grade accreditation at the first audit and they are proud of its positioning as the UK’s single dedicated paper cup manufacturer and the number one supplier of paper cups to the UK vending market.

With a full ‘Chain of Custody’ accreditation, all of its cups are manufactured in the UK using paper board from PEFC and FSC accredited sustainable managed forests. Every cup fully meets the requirements of the European Timber Regulations and can be traced back from the company’s production facility to the certified forest where it began its journey. Each cup also complies with the stringent European Regulations for materials in contact with food.

6

|

Issue 6 March 2014

in store to encourage customers to buy.

Fouad says: “Our biggest seller to date is the ‘Create your Quorn’ pizza. And, it’s not just vegetarians who want it.

Customers are adding Quorn to lots of different pizza toppings, proving that it’s seen as a healthy protein that can complement a variety of ingredients.

“All our stores have had one-to-one training on the new Quorn range, even taking a test to ensure they were confident cooking with the new ingredients before they were allowed to serve the new pizzas. We needed to be sure they were able to prepare the Quorn pizzas properly.”

Tony Davison, commercial manager foodservice, Quorn Foods adds: “This is a thrilling venture for us. The conversations the new menu has started on social media are amazing. We couldn’t ask for a better stamp of approval.

“It’s also great to see that the menu has such broad appeal. We know that consumers are more aware of the need for including healthy proteins within their diets.

Quorn is the perfect solution.”

ROKA turns up the heat in Mayfair ROKA Mayfair, offering contemporary Japanese Robatayaki cuisine, opened its doors in February Creator and founder Rainer Becker fashioned Roka Mayfair to be a relaxed yet elegant dining destination. Located on North Audley Street, between Marble Arch and Bond Street, Roka will bring its unique style of contemporary Japanese Robatayaki cuisine and its sophisticated urban design to this exclusive London neighbourhood.

The heart of the restaurant is the robata grill, which is an integral design element of the room and the source of the vibrant, welcoming energy that flows throughout. Roka Group Executive Chef, Hamish Brown, has created an extensive menu that features some of ROKA’s most celebrated signature dishes such as the lamb cutlets with Korean spices; as well as bespoke offerings like the rice hot pot with lobster. To compliment the food from the robata, a selection of sushi and sashimi is available, alongside dishes from the main kitchen.

The interior of Roka Mayfair will again showcase

the collaboration between Rainer Becker and esteemed designer, Noriyoshi Muramatsu of Studio Glitt. Contemporary in feel, materials and textures are gracefully balanced: reclaimed and natural wood, raw steel, casted concrete, and hints of oxidised copper. In addition, glimpses of crimson complement the design with a plush upholstered wall, hand-painted with Japanese prints.

The main dining room can seat 80 guests with the robata counter having 26 seats. Guests are also able to dine outside where a terrace seating 12 is available.

Industry news Caffé Culture Show 2014 registration now open Thinking of benefitting from the continuing coffee boom by adding a café element to your business? Book your free ticket (and save £25) for the Caffè Culture Show and get expert practical advice about how to start boosting your profits A must attend event for any business looking to offer a comprehensive hot beverage service, attract a new customer base and stand out from the competition, the Caffé Culture show is set to be teeming with over 200 national and international exhibitors and 5,000 trade visitors attending over the two day event at Olympia, London, 14th-15th May 2014.

Visitors will gain expert advice from leading industry speakers, see the latest innovations and sample the hundreds of premium products on offer from the mix of renowned brands and small independent producers.

Visitors to the show will also be able to see a number of new additions to this year’s event comprising practical demos on artisan baking and business seminar sessions including a panel discussion on how to successfully deliver a quality coffee offering when it’s not your core business. This will be led by industry expert Hugh Gilmartin

News in Brief Pride, passion and ‘proper’ fish and chips proved a winning recipe for 50-year-old family-run Quayside as it scooped not one but two awards at the National Fish and Chip Awards 2014 – and is now officially the UK’s number one fish and chip takeaway.

Quayside on Pier Road, Whitby, beat off stiff competition from more than 50 chippies across the UK to take the unprecedented duo of titles at a glittering London ceremony, hosted

by Michelin chef Jean Christophe Novelli, which included ‘Independent Takeaway Fish & Chip Shop of the Year’ and the ‘Marketing Innovation’ award.

and joined by some of the UK’s leading pub, restaurant, hotel and catering groups who will be sharing their invaluable tips on how to deliver a successful and profitable coffee offering within this highly competitive market.

There will also be an Artisan Food Market, which will bring a host of independent producers together, allowing you to source new products and answer the demands of your customers for

locally produced food and drink products.

To guarantee your FREE ticket or to find out more about the exhibitors, practical food and drink demos and business seminar programmes, visit www.caffecultureshow.com/ book. Don’t forget to look out for the latest show updates on @CaffeCultureShw, or search ‘Caffé Culture Show’ on Facebook.

“It’s hard to put into words how excited we feel at this moment – it’s simply surreal!” said a delighted Stuart Fusco, director and head chef at Quayside, part of the Fusco’s of Whitby family chain that was set up by his grandma Violet more than five decades ago. “We’re a family that’s fanatical about fish and chips and we’ve been proud to serve up proper portions, cooked the traditional way with local potatoes and delicious sustainable fish, to our Whitby regulars all these years.”

Restaurateur to welcome rise in minimum wage

The Ambrettes’ Dev Biswal calls for clamp down on ‘endemic’ tax evasion – and offers to work for free for HM Customs and Revenue Dev Biswal, the owner chef of the award-winning ‘Ambrette’ restaurants in Kent and Sussex, has bucked the industry trend by backing the Chancellor George Osborne’s proposal to raise minimum wage.

Biswal has also called for a government to clampdown on the widespread tax evasion within the catering sector, which he describes as ‘endemic’.

He believes that better wages for the low paid working in restaurants, pubs, hotels and cafes would benefit both the catering sector and the wider economy as a whole.

Biswal, whose father recently retired from a senior at the Bank of Indian, believes the short-term pain felt by restaurants’ rising wage bills, would be quickly offset by increased takings.

“Paying a living wage would put more money in the hands of kitchen and waiting staff – which would be spent on the high street, boosting company profits and restoring the balance sheets in the beleaguered banking sector,” said Biswal.

“We seem to have a mentality in this country where the wealthiest people need generous tax breaks and enormous bonuses, whilst those at

the bottom of the heap need to have their living standards cut,” he said, adding, “but economic history shows that businesses do better when ordinary people have a rise in living standard, not the other way round.”

Biswal says that someone working full-time on minimum wage, supporting a child and partner is typically entitled to benefits of around £1500 a month.

“This means the government is subsidising exploitative employers, many of whom are national and multi national concerns, which make hundreds of millions in profits and pay enormous boardroom salaries and bonuses.

“The Ambrette pays its entire staff above the minimum wage, invests heavily in staff training and has full restaurants and a crammed awards trophy cabinet.

“Most experienced staff I interview have received at least part of their wages in cash, with no deductions for tax or national insurance,” said Biswal who is offering free consultancy advice to the taxman on how to beat the cheats.

Unite, Britain’s biggest union, has welcomed the news that chocolate maker Cadbury is to pour £75 million of investment into its Bournville headquarters.

The money will be released over three years and will mean new production lines, new equipment and greater job security. The Bournville factory currently produces some of the firm’s most popular chocolate, including Dairy Milk, Creme Eggs and Wispas.

Unite national officer, Rhys McCarthy said: “This investment is good news and the union has been working with Cadbury to get the best deal possible for workers during this restructuring.

“The company has poured in £33 million of investment over the last two years and now it is pouring a further £75 million into Cadbury. Cadbury is creating four brand new assembly lines with brand new equipment. This investment should help the company compete more effectively which in turn will boost job security for over 3,000 workers across the UK.”

Issue 6 March 2014

|

7

Industry news News in Brief Domino’s Pizza super-fans Kieran and Natasha Morris, newlyweds from Bury, Greater Manchester, received a unique wedding gift from their favourite pizza company – a ‘selfie’ portrait on a pizza.

Domino’s, the local pizza delivery expert, commissioned celebrity portrait artist Nathan Wyburn to recreate a ‘selfie’ photo taken by the couple and transform it into a pizza masterpiece. The portraits were designed across two large 13 inch Domino’s pizza bases, with the couple’s faces created entirely from traditional pizza toppings, including tomato puree, ham and sweetcorn.

The portraits took almost three hours to create.

The couple tied the knot on Saturday 18th January 2014 at Samlesbury Hall in Preston, where the ‘pizza-selfie’ was carefully delivered to them at their reception from the Domino’s Bamber Bridge store on Station road.

The groom, Kieran Morris said: “The pizza-selfie portraits were like nothing we could have imagined – definitely our most unusual wedding present!”

Essential Cuisine helping the Craft Guild of Chefs’ uncover stars of tomorrow

Essential Cuisine is once again supporting the Craft Guild of Chefs in their quest to find some of the UK’s best young chefs with the return of the Gradate Awards for 2014

Chefs who are 23 or under and have what it takes to impress top culinary experts are being encouraged to download an entry form from the Craft Guild of Chefs website.

Successful candidates will have to pass a number of culinary challenges in a high pressured environment and must achieve a score of 85% if they reach the final exam. Josh Bingham from Le Manoir aux Quat’ Saisons is no stranger to this pressure. Josh was last year’s Highest Graduate Achiever with a score of 90%. He said: “I entered because it felt the right time to test myself against chefs of a similar level whilst pushing myself to learn more and become a better chef.

“It was great to meet like minded people and make new contacts during a fun, yet challenging, experience. Constructive feedback, in events like this, is the best way to learn and develop as a chef and a person.”

Chefs have until May 10th to submit their paper

The Craft Guild of Chefs 2013 finalists entries, after which a select few will be invited to take part in a regional cooking test. These will take place on June 11th at Sheffield College and Cardinal Wiseman School Greenford. On August 28th the final exam takes place at University College Birmingham and the results will be announced at an awards ceremony on September 5th at the Landmark Hotel.

To enter the Graduate Awards, visit www. craftguildofchefs.org for an entry form. For more information, email enquiries@craftguildofchefs.org or call 0208 948 3870.

EveryWare to offer £15,000 tabletop transformation at Hotelympia A menu prepared by the Michelinstarred British chef Jason Atherton will be the highlight of Farm Africa’s Food for Good Ball, to be held on March 27th at London’s Victoria and Albert Museum.

The restaurant supremo is said to be thrilled to be preparing the special menu to help celebrate the success of Food for Good, a major fundraising initiative set up by the UK’s food and hospitality sectors to support the leading charity Farm Africa’s work to help end hunger in Africa – for good.

EveryWare Global will be offering one lucky site a complete tabletop makeover when the company showcases its full range of front and back-of-house solutions at Hotelympia 2014 which takes place 28th April to 1st May

The Jason Atherton dinner, to be served to 250 discerning guests under the museum’s majestic Dome, is just the latest example of the leading chef’s support for Farm Africa’s Food for Good campaign which has raised in excess of £500,000.

Jason has been involved in Food for Good right from the start and describes Farm Africa as, “a cause close to my heart”.

You can find out much more about both Farm Africa’s Food for Good Gala Ball and how you or your company can get involved at www.farmafrica.org/ food-for-good/food-for-good-ball

8

|

Issue 6 March 2014

EveryWare’s £15,000 giveaway is open to all Hotelympia visitors who visit their stand and sign up to their monthly newsletter

The supplier of full tabletop solutions will be running an exclusive competition throughout the four-day show offering to furnish one hospitality outlet (150 covers max*) with a full set of its premium quality tableware, cutlery and glassware, giving stand visitors the opportunity to transform their tables in one easy step.

The £15,000 giveaway is open to all Hotelympia visitors who come to the stand and sign up to receive EveryWare’s monthly newsletter. In addition, visitors will be able to take advantage of a special one-time-only 30% discount for all orders placed during the show, with an additional 10% on brand new products.

Gavin Owen, Sales and

Marketing Director – Foodservice, EveryWare says: “This is our first time exhibiting at Hotelympia as EveryWare Global [a 2012 merger of Anchor Hocking and Oneida saw the formation of EveryWare Global] so we’ve decided to begin with a bang!

“We know the restorative properties offered by refreshing your tabletop which is why we’re giving one lucky outlet the opportunity to take advantage of our position as a true ‘onestop-shop’ and get their outlet kitted-out in full. The EveryWare team will be out in force throughout the four days – eager to meet and greet as many show visitors in person as possible and demonstrate the stunning breadth of our range.” *See full terms and conditions for details

Industry news Dingley Dell Flying Visit at Westminster Kingsway College Culinary Arts students from Westminster Kingsway College in London have been given the chance to work alongside top chefs at the latest Dingley Dell Pork Flying Visit, hosted for the first time in a college - Westminster Kingsway College’s own award-winning restaurant, The Vincent Rooms Dingley Dell’s Flying Visits are fun evenings where diners experience everything that’s great about pigs and pork, with several pork-loving distinguished chefs visiting each venue to cook a course for a pork tasting menu with matching wines. For the first time ever the event was held in a college at Westminster Kingsway College’s own awardwinning restaurant, The Vincent Rooms.

Diners at this unique event were given a butchery master class by master butchers Kevin Burrows and Tom Roberts, mouth-watering pork dishes introduced by chefs, a selection of wine to match the courses and a short talk on farm animal welfare from the RSPCA ‘s Freedom Food. Professional Chef and Restaurant Diploma students served with International Culinary Diploma student chefs working in the kitchen supporting chefs to create the six course tasting menu.

Gary Hunter, Head of Faculty for Hospitality and Culinary Arts at Westminster Kingsway College, said: “Being able to host this event, and to welcome some of our excellent alumni back to their spiritual home, is a testament to the excellent team and facilities we have, all of which provide our students with a real-life working environment to prepare them for working in the industry.

“I would like to thank all of the fantastic chefs who have dedicated their time to this event,

supporting the next generation of culinary talent in the UK coming through at Westminster Kingsway College.”

Dingley Dell Flying visits are organised in collaboration with RSPCA’s Freedom Food, Hospitality Action and A Passion to Inspire.

Jeremy Cooper, CEO of Freedom Food, said: “Provenance is becoming more and more important in the catering industry and this is has been a great opportunity for us to demonstrate that high standards of welfare are a very important element.

“We really appreciate the opportunity to demonstrate that to the chefs of tomorrow through our involvement with Flying Visits.”

All proceeds from the event were donated to Great Ormond Street Hospital.

Race is on to find the winning team in the Schwartz Flavour Combinations Challenge

The date for entries is now closed and the race is on to find the winning team in the Schwartz Flavour Combinations Challenge at Hotelympia 2014 Entrants of the prestigious Open Classes in the Live Theatre, at this celebrated foodservice and hospitality exhibition, will be tested to the limits as some of the best talent in the industry competes in front of a live audience for a highly

coveted Salon Culinaire medal.

Once again Schwartz is promoting its Flavour Combinations Challenge whereby chefs are asked to unlock their creativity and present new flavour combinations in innovative ways.

Teams of two will have just 45 minutes to prepare, cook and present a two course meal for two, using one pair of flavours in each dish from McCormick’s Flavour Forecast®.

This year they can choose from: Smoked Tomato, Rosemary and Chilli; Bitter Chocolate Basil and Passion Fruit; Sage, Cider and Molasses; Artichoke, Paprika and Hazelnuts; Katsu and Oregano and Faro Grain, Blackberry and Clove.

The menu must consist of either a starter and main course or a main

course and dessert.

Since 2000, Schwartz’ parent company, McCormick, has been on the forefront of identifying emerging culinary trends through its signature Flavour Forecast, an expression of its passion for flavour. The annual compilation of the future of flavour is highly anticipated and acts as a catalyst for innovation within the broader food industry. By competing in this Challenge, chefs are at the forefront helping to introduce the use of new ingredients to a wider audience.

You can show support for your team and be a part of the Schwartz Flavour Combinations Challenge at Hotelympia on Monday April 29th at 4pm in the Live Theatre.

News in Brief Essential Cuisine has updated its dedicated foodservice website www.essentialcuisine.com - with new features aimed at inspiring and supporting chefs from across the hospitality spectrum.

Ever wondered how to ‘Bard’ a piece of meat? Or confused a Bouillon with a Brunoise? The Stock People have added a new, exhaustive A-Z glossary of food terms, preparation and cooking techniques – from foodie to the fullyfledged connoisseur.

The British producer of premium stocks, jus, gravy, demi-glace and glaces has also reworked its product pages and added new photography to its dedicated media section. The updated product descriptors aim to make it easier for chefs to find what they need and understand how best to use it. Each product is accompanied by a linked video alongside a list of key benefits, and useful hints and tips such as taste tests and value comparisons.

Frecco Food & Beverage Ltd, a manufacturer and supplier of all natural portioned frozen food and drink products, has achieved grade B certification in its 2014 BRC Global Food Safety audit.

The BRC Global Food Safety standard has been adopted globally by food manufacturers. Achieving certification to this standard demonstrates the company’s compliance with principles of Hazard Analysis and Critical Control Point (HACCP), good manufacturing practices, hygiene, food safety and due diligence. It also helps retailers, manufacturers and major brands safeguard consumers and fulfil their legal obligations.

Achieving grade B certification means Frecco has been granted BRC accreditation for a period of 12 months, the maximum term permitted.

Frecco’s BRC audit took place over two-days and measured the company on all areas of its technical ability.

Issue 6 March 2014

|

9

Industry news News in Brief Ian Dawes, owner of Subway franchises in Guiseley and Seacroft has scooped another prize at the regional Subway awards for 2013.

The award for ‘Outstanding Local Store Marketing’ was given to Ian for his continued work which sees him regularly visit local schools talking about healthy eating. The ceremony was held at the Village Hotel in Bury in February where awards were given to many franchisees from across the region.

One of the other factors for the win was due to the presence of Subman (Ian dressed as a giant sandwich!) at Ilkley and Otley Carnivals last year where he gave out freebies to onlookers.

The team at Subway are also looking to start a new design-a-Sub scheme with local schools later this year where pupils studying business can take part and win prizes.

Innovate Foods, a third generation family firm, which currently produces in excess of 11 million portions annually for the UK foodservice sector and exports throughout the world, is celebrating a landmark 25th anniversary this year.

To mark the occasion, the Rt Hon Alistair Carmichael MP, Secretary of State for Scotland visited the Fifebased food producer in February to tour the facility and meet staff.

Mr Carmichael was accompanied by George Eustice MP, Parliamentary Under Secretary of State for farming, food and marine environment. They both were said to be eager to visit a company that has become one of the UK’s leading food producers in its marketplace.

The company, which can trace its roots back to the 1930’s, is a supplier of coated starters and appetizers to many of the leading foodservice operators throughout the UK. Over the last twelve months it has expanded its presence in both international markets and into the retail sector.

10

|

Issue 6 March 2014

British Pie Awards 2014 prepare for biggest event yet The British Pie Awards 2014 are officially open for entry and the organisers are preparing themselves to receive the biggest number of entries yet, after last year’s event attracted 983 entries from bakers and butchers around the country Organisers of the event, The Melton Mowbray Pork Pie Association, have provisionally set a limit for entries at 1,000 pies due to the logistics of tasting that many pies in one day. The event will take place in St. Mary’s Church, Melton Mowbray on Wednesday 30th April 2014.

The British Pie Awards were set up by the Association in 2009, originally 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. Pies are entered in 19 different categories this year and judged independently by pie experts, celebrity chefs and acclaimed food writers.

Matthew O’Callaghan, Chairman of the MMPPA 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.”

This year the Speciality Pie class has been named ‘A Pie Fit For A Hero’ and 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 who the organisers are hoping will be encouraged to enter this category in this year’s event.

The category is also open to entries from any baker who supplies this sector on a commercial basis and is

exempt from the rule of entry that the pies must be commercially available for the calendar year following the awards.

Matthew explains: “Since it is the 100th commemorative year of WW1 we felt it an appropriate touch to introduce a category that could acknowledge the caterers who support our armed forces and associated personnel.

“We are hoping the category attracts some new entrants and really provide us with an insight into their skills as well as some food for thought.”

Sally Lewis of The Pie Kitchen won the prestigious accolade of Supreme Pie Champion in 2013. Since winning the award she has seen her pie sales double.

She said: “We have been really astounded at the impact winning this award has made to our business.

Not only do more people recognise our brand they are more inclined to try our pies when they see we have achieved this Award.”

Full details of all of this year’s classes and the entry form are available on line at www.britishpieawards. co.uk or by contacting Emma Sparks via email emma. sparks@mmppa.co.uk. Entry deadline for the 2014 awards is Friday 11th April 2014.

YO! Sushi is Britain’s ‘most trusted’ restaurant brand Iconic restaurant YO! Sushi has been voted the UK’s most trusted restaurant brand following a report from the Human Era Index

Leading the restaurant category with a score of 8.4 out of a total of 10, Paul Priestman, Director at Priestman Goode and President of DBA commented: “For me, the YO! brand is about breaking down boundaries, it’s incredibly democratic and is accessible to everyone.

“The brand makes an effort to strike a relationship with its customers, using tools such as Twitter to make the dialogue conversational, playful and friendly.”

The six characteristics exhibited by the most trusted brands included customer empathy, behaving like real people, being open and real to the point of being flawed, not being boring, caring about the little things and empowering individuals ‘to be the brand’.

Lippincott noted that, “a low-touch offering can also be a human one if the brand makes an effort to strike a relationship with its customers.”

Industry news Judges revealed for North West Young Chef of the Year 2014 The line up of chefs judging the 2014 North West Young Chef Heats - the search to find the cream of the region’s young cooking talent - has been revealed by competition sponsor Essential Cuisine

News in Brief Ethical food and beverage specialist Peros has developed and launched a range of Fairtrade, gluten-free treats to add to its popular One World bakery range.

The judging panel will, as always, be chaired by Brian Mellor (Master Chef of Great Britain) and Essential Cuisine Managing Director Nigel Crane.

The pair will be joined by one chef in each heat which this year will include Claire Lara; the first woman to win Masterchef the Professionals, Matt Nugent; Executive Chef at Liverpool’s Echo Arena and Conference Centre, Mark Fletcher; Head Chef at The Badger Inn, Church Minshull, Cheshire, Mike Bullard; Head Chef at West Bromwich Albion FC, Paul Prescott; Executive Chef with Nelson Hotels

Group and Steve Williams; Executive Chef at Stanley House Hotel and Spa in Mellor, Lancashire The heat finalists will then be invited to an exclusive masterclass with Aiden Byrne – the youngest ever chef to win a Michelin star.

The competition promises to once again uncover more young talent across the North West, which newly incorporates Flintshire County for 2014, along with existing counties Lancashire, Greater Manchester, Cheshire, Cumbria, and Merseyside.

To enter the North West Young Chef of the Year competition visit www.essentialcuisine.com or call Lucy on 01606 541490. There is also a Facebook page and you can follow events on Twitter (@ NWYoungChefComp).

Natural & Organic Products Europe announces venue move for 2015

Diversified Communications UK, the organiser of Natural & Organic Products Europe, have announced that this year’s show (taking place on 13th-14th April) will be the last time the event will be held at Olympia Exhibition Centre

From 2015, this important international event will move to a new home, and benefit from the excellent facilities, at ExCeL London. The move follows the news that the owners of Olympia Exhibition Centre, Earls Court & Olympia Limited, are entering the final stages of the planned closure of Earls Court Exhibition Centre, which is due to be replaced by a major residential property development.

The closure involves losing some 70,000 square metres of exhibition space – or about one-third of the available space in the capital – which has led to

the venue owners trying to relocate as many of the affected shows into Olympia as possible.

Commenting on the news, Carsten Holm, Managing Director of Diversified UK, said: “Olympia has provided a fantastic home for Natural & Organic Products Europe over the years. However, we are concerned that the proposed changes at Olympia may affect our ability to continue to effectively stage Natural & Organic Products Europe and maintain its position as one of the leading events for the sector in the world.

“We have spent over six months considering the options, with input from our industry partners. As a result, we have been lucky to secure a slot at the increasingly popular ExCeL London, where many of the UK’s leading trade events are now held. Best of all, the tenancy is in the South Halls, overlooking the Docks, and enjoys similar dates as now, with the 2015 show scheduled to open on 19th-20th April.”

This year’s Natural & Organic Products Europe takes place on 13th 14th April 2014 at Olympia London. Entry includes access to Keynote sessions, Natural Beauty & Spa seminars and live Natural Kitchen demonstrations.

For further information, and to register for a free trade pass Natural & Organic Products Europe 2014, visit www.naturalproducts.co.uk and quote priority code NPEPR.

The ‘free-from’ market continues to grow strongly in the UK and these products aim to provide an opportunity for foodservice operators to meet this demand with an ethical range which also offers potential for a healthy margin.

The Peros One World gluten-free range comprises four lines; traditional flapjacks; chocolate chip flapjacks; fruit flapjacks; and chocolate brownies. The items are individually wrapped in distinctive, eye-catching packaging – the gluten-free symbol is clearly shown on the front, so this important attribute can easily be identified by consumers. Each product also carries the Fairtrade Mark, the most widely-recognised ethical brand, which is trusted by 89% of consumers.

If you know a young person who loves cooking, now is their chance to show off their culinary skills in the Guild of Food Writers’ annual Cook It competition.

To enter the Cook It competition, the Guild of Food Writers is asking 10-16 year olds to create a celebratory two-course meal. “We are looking for a main meal and a dessert,” explains Jayne Cross of Cook It, “that not only look and taste delicious, but are all your own work and show impressive skill in the kitchen.”

There are two age groups (10-13 years and 14-16 years as of 31 August 2014), with the winner in each category eligible for the first prize of a four-night family break at Tredinney Farm in Cornwall.

Six finalists will be invited to recreate their winning recipes in an exciting cook-off at the newly designed Electrolux Training Academy on 17 June 2014 in front of a team of judges.

This year, the judges are cookery writers Sam Stern and Felicity Cloake and food writer and TV consultant Justine Pattison.

For full details and how to enter the competition, download an entry form from www.gfw.co.uk. The deadline for entries is Friday 4 April, 2014.

Issue 6 March 2014

|

11

UK Border Agency news UK Border Agency continues to make arrests All the latest developments by the UK Border Agency

Immigration offenders arrested in Northern Ireland Eight immigration offenders have been arrested following operations by UKBA officers in Counties Down and Antrim.

Acting on intelligence, officers visited Lemontree Chinese takeaway on High Street, Holywood, Co Down at 17:30 on 6 February 2014 and questioned individuals present to check if they had the right to be in the UK. A 39-year-old Chinese woman and a 46-year-old Chinese man who had no permission to work were arrested. The takeaway had to close for business as no other staff members were available.

Officers then moved on to Jade House Chinese takeaway on Henry Street, Ballymena, Co Antrim at 20:15. There they arrested two Chinese men, aged 40 and 41, who were working illegally.

In an earlier visit, on 5 February 2014, four Chinese men aged 23 to 53 were arrested for immigration offences at a residential address on Queen Street, Ballymoney, Co Antrim.

Three illegal workers arrested in Saffron Walden Three illegal workers have been arrested following an operation by immigration enforcement officers in Saffron Walden.

Acting on intelligence, officers visited The Mogul Restaurant on High Street, on Friday 7 February at 18:00. Individuals were questioned to check if they had the right to be in the UK. A 43-year-old Bangladeshi man who had overstayed his visa and a 23-year-old Bangladeshi man who had entered the country illegally were arrested.

Both men have been detained while steps are taken to remove them from the country.

A 42-year-old Burmese man who was also arrested and temporarily released will have to report regularly to us while his case is considered.

The Mogul will be served a notice warning that civil penalties of up to £10,000 per illegal worker arrested will be imposed unless proof is provided that the correct right-to-work checks were carried out. This is a potential total of up to £30,000.

Chris Evans, Essex and Herts, immigration enforcement team, Home Office said: “Illegal working has a negative impact on communities. It defrauds the taxpayer, undercuts honest employers and cheats legitimate job seekers out of employment opportunities.”

“I would urge members of the public with information about suspected immigration abuse to get in touch” 12

|

Issue 6 March 2014

All the men have been detained while steps are taken to remove them from the country.

The woman was temporarily released and must now report to the Home Office while her case is progressed. If it is found that she has no right to be in the UK she will be removed from the country.

The Lemontree and Jade House were served notices warning that a civil penalty of up to £10,000 for each illegal worker found will be imposed unless proof is provided that the correct right-to-work checks were carried out. This is a potential total of £20,000 for each business.

Mike Golden, from the Northern Ireland Home Office immigration enforcement team, said: “The message to employers in Northern Ireland who choose to use illegal labour is clear. We will catch you and you will face a heavy penalty. I would urge anyone with specific and detailed information about suspected immigration crime to contact us.”

Port Talbot restaurant faces fine A Port Talbot restaurant is facing a fine for employing illegal workers.

Acting on intelligence, officers carried out a visit to Shah Tandoori restaurant, Station Road, on Sunday 9 February to question staff to establish whether they had the right to be and work in the UK. When entering the restaurant, UKBA officers arrested three Bangladeshi men. Two of the men, aged 55 and 44, had overstayed their visas, while a 39-year-old had entered the country illegally.

All the men were detained while steps are taken to remove them from the country.

The Shah Tandoori was issued a notice warning that that they a face fine of up to £10,000 for each illegal worker employed – a potential total of £30,000.

The fine will be provided unless proof is provided by the employer that the correct right-to-work checks were carried out.

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

Employment law

National Minimum Wage penalties increased to £20,000 In this column late last year, Kirsty Craig Associates brought you news of the penalties introduced by the government and plans to name and shame any employer who breaks minimum wage law. Now employers who do not pay their workers the National Minimum Wage (NMW) will face an increased penalty of up to £20,000 as part of government’s crackdown on employers who break the law As a reminder, currently, employers that break NMW law must pay the unpaid wages plus a financial penalty calculated as 50% of the total underpayment for all workers found to be underpaid. The maximum penalty an employer can face is £5,000.

Following an announcement by the Prime Minister before Christmas, the government will increase the financial penalty percentage from 50% to 100% of the unpaid wages owed to workers.

The maximum penalty will increase from £5,000 to £20,000. Regulations introducing these new limits are subject to Parliamentary approval and at the time of going to press with this issue, were expected to be in force in February 2014.

The government also wants to go further and will bring in legislation at the earliest opportunity so that the maximum £20,000 penalty can apply to each underpaid

worker. Here’s what Business Secretary Vince Cable said: “Anyone entitled to the National Minimum Wage should receive it. Paying anything less than this is unacceptable, illegal and will be punished by law.

“So we are bringing in tougher financial penalties to crackdown on those who do not play by the rules. The message is clear – if you break the law, you will face action.

“As well as higher penalties, we have made it easier to name and shame employers who fail to pay their workers what they are due. We are working with HM Revenue and Customs to investigate non-compliance and facilitate prosecutions in the most serious of cases.

We also make sure that every complaint made to the free and confidential Pay and Work Rights Helpline is looked at.

“The government will increase the financial penalty percentage from 50% to 100% of the unpaid wages owed to workers. The maximum penalty will increase from £5,000 to £20,000”

“The National Minimum Wage plays an important role in supporting low-paid workers whilst making sure they can still find work. Enforcing this is a key to fairness in our workforce.”

If you need further information on any of the above or with any of your employment law or people management issues you can call Kirsty Craig Associates on 0844 846 1864 or email hey@kirstycraigassociates.co.uk

In 2012 to 2013 HMRC identified 736 employers who had failed to pay the national minimum wage leading to the recovery of £3.9 million in unpaid wages for over 26,500 workers. Make sure you are not a statistic for 2014!

Issue 6 March 2014

|

13

An interview with Tom Kerridge

Food for thought You don’t get awarded two - that’s two Michelin stars unless you know a thing or two about food and it is clear that few people in Britain know their way around the kitchen quite like Tom Kerridge Owner of the revered gastro pub, The Hand and Flowers in Marlow in Buckinghamshire - perhaps the most famous pub in the UK and definitely the first one to be praised with two Michelin awards - Kerridge’s standing among chefs and the general public is at its pinnacle.

TV star courtesy of various BBC projects, and best-selling author thanks to his book Proper Pub Food, the 40-year-old is recognised as one of the best in his profession.

Thus, any project that Kerridge lends his name to automatically gains traction, and that’s certainly the case with Britain’s Next Top Supplier, a venture in association with online supermarket chain Ocado to find the next big thing in food and drink production from the lesser known forces in this £96billion pound annual market.

14

|

Issue 6 March 2014

Tom Kerridge hard at work in the kitchen

Pitching their idea and produce to Kerridge and retail legend Sir Stuart Rose, the winner will receive a £10,000 marketing package to promote their product, and the Wilshire-born chef is more than happy to lend his expertise.

“The reason I am behind it is because it feels like such a massive opportunity for a small scale supplier. It’s the sort of guys we use here at the Hand and Flower - small, artisan, good food suppliers that have good ideas and what to take it to the next level.

“This means they would be able to reach a whole new level of people but stay artisan and within their means. It is very

“The moment we stop enjoying it is the moment we stop”

honourable, and I am delighted to be involved.”

Is part of the appeal of this project the chance to give some help to an industry that has struggled as the economic downturn took hold?

“Absolutely - like anything it is very difficult for people to make their way in business, and in the food sector it’s especially difficult. We are hoping for people who have got heart and soul and love for their product.

“Relationships with suppliers are huge - we always look for new people and new ideas - but you can’t change people because things go up a few pence.

Ocado knows it is all about relationship building and that then goes onto the customer.”

An interview with Tom Kerridge Yet relationships are a two-way street, and suppliers queue up to work with Kerridge because of his status in the food industry. The chef’s forthright nature is well known - “I look for the best - just because it is local doesn’t mean it is good. ‘Local’ is a catchphrase just to make things sound good. Just because tomatoes are grown down the road it doesn’t mean they are good,” - but his love of food and the process of creation is there for all to see.

His enthusiasm for the lifestyle that comes with being a chef (long days, hard graft, unsociable hours) is remarkably infectious.

“That is what I love about the job, the way of life. Being in that kitchen, in that environment with a load of other blokes - that is what drew me to it and that is what I really enjoyed.”

Aren’t the antisocial hours something that put people off being a chef?

“People you find in a kitchen are looking

for something different in their lives.

Being a chef is a way of life and if you love being a chef - that is your life. It is social, but it is just different. It is fantastic, that nocturnal lifestyle.”

“We don’t aim to please guide books, we aim to please customers, and everything I put on a plate I want to eat myself” Yet aside from the life, Kerridge loves food above all else.

“When you first start your business you just want to be a success and you try to get better every day, and the awards have come. But we don’t cook for awards, we cook food that is lovely and not fashionable. We don’t aim to please guide books, we aim to please customers, and everything I put on a plate I want to eat myself.”

And even with lots of work in the pipeline for 2014 (including more TV work) Kerridge refuses to rest on his laurels.

“I don’t ever feel like we’ve made it; I am terrified it will end tomorrow. So we’ll keep pushing on, working hard and enjoying it. The moment we stop enjoying it is the moment we stop. But at the moment everything is great.”

Did you know Tom is a judge for Ocado’s Britain’s Next Top Supplier where entrants can win the chance to have a product that they believe is the next big thing in food and drink, sold at ocado.com – plus a £10k marketing package!

[Editor’s Note: entries for this have now closed.]

Kerridge says, ‘everything I put on a plate, I want to eat myself’.

Issue 6 March 2014

|

15

Burgers and kebabs

Burgers and kebabs QuickBite takes a look at what’s great – and new – about burgers and kebabs

The UK’s first dedicated gourmet burger foodservice company, Bling Burger, launched its range of premium patties at the beginning of February, targeting chefs in the on-trade, restaurant and catering sectors. Within the range are six uniquely flavoured, hand-made 6oz burgers blended with spices, herbs and fresh ingredients.

Chefs and cooks can choose from two fixed Concept Menus with either four or six featured burgers (fully supported with point of sale material and menus), or 16

|

Issue 6 March 2014

the ‘a la carte’ Flexi option which allows operators to incorporate specific burgers into their own menus. Chefs simply defrost, grill and serve with their choice of bun, toppings and fries.

Example burgers include ‘Diablo’ (with Mexican spices, kidney beans, and fresh red jalapenos), ‘Tuk Tuk’ (with red Thai curry paste, coconut cream and coriander) and ‘Tikka Raj’ (featuring Indian tandoori spices, lime pickle and ginger).

“Gourmet burgers are now big business and have become the number one pub dish in the UK”

Commenting on the rise in popularity of the gourmet burger Paul Slijper, Commercial Director at Bling Burger, says: “Gourmet burgers are now big business and have become the number one pub dish in the UK, knocking traditional fish and chips off top slot.

Burgers and kebabs “The high street has also seen a proliferation in gourmet brands. The timing is perfect for operators to make big profits from this burger revolution.”

All Bling Burger patties are made from ethically farmed pure breed cattle, pigs and lambs on farms across the UK and Ireland, and are 100% natural with no artificial additives, preservatives or colourings.

The company delivers twice a week across mainland UK with free next day delivery on orders of 100 burgers or more.

Chicken But burgers don’t have to be all about the beef. The popularity of premium burger menus and styles in the UK market is proving very enticing with consumers driven by diverse flavour combinations and also by the trend for customisable toppings which has proved very popular with consumers who can choose a varied range of add on flavours.

“Some creativity with your burger selection enables you to increase demand as well as demand a premium price” Meadow Vale Foods offers a range of four diverse flavours of chicken including Crispy Battered, Breaded, Southern Fried and Hot & Spicy. A choice of two flavours balances a menu to appeal to both spicy and non-spicy fans – try Battered and Southern Fried or perhaps Breaded and Hot & Spicy.

When it comes to toppings, Meadow Vale believes this is where value can really be added to your product. “Caterers can really add value to the product with toppings. The list is endless, but some traditional ideas include lettuce and tomato, onion rings, cheese and bacon.

“Or why not experiment and find a topping unique to your shop that will get customers talking? Caterers could also make a real feature out of their chicken burger offer through a build your own burger section. Perhaps one item is already included in the price of the burger, giving customers the option to stack it higher with further toppings at an extra cost.”

Alternatively, why not get your customers talking and set a spicy challenge to see how hot your customers can go?

Use Meadow Vale’s Hot & Spicy Chicken Fillet and add chilli sauce, jalapenos and spicy cheese for a fiery option, or offer a tamer version with lettuce and mayo. “The beauty of this approach is that caterers can get several menu items from one core product,” says a Meadow Vale spokesperson.

And don’t forget that it’s also important to give your burgers the right product name to exude the quality ingredients used as well as attract customers. For example, ‘Chicken Fillet

BLING UP YOUR BURGER

A

t Bling Burger we only make burgers small batch, gourmet burgers with unique, fresh ingredients from around the world.

Having lovingly grilled our way through countless food and music festivals over the last 5 years we know a thing or two about great tasting patties. Our frozen or fresh 6oz (170gr) ethically farmed burgers incorporate delicious global flavours think Red Thai Beef Curry, Indian Lamb Tikka, Moroccan Lamb Tagine, and Mexican Beef Chilli.

If you are looking for a premium burger range to generate outstanding profits, get your teeth into a Bling Burger.

For more info go to www.blingburger.co.uk Issue 6 March 2014

|

17

Burgers and kebabs

Deluxe Burger’ sounds more appealing than ‘Chicken Burger’!

Cheese “Burgers in all their varieties, beef, chicken, vegetarian and so on, form a quintessential part of any barbecue menu,” says Adrian Coulter, Development Chef for Kerrymaid. “They are ideal for both food-to-go operators and consumers as they are a convenient and easy option to takeaway.

“Research has shown that 95% of burgers sold in QSR in the UK last year was with a slice of cheese, so it’s very beneficial for outlets to up-sell this as an extra, alongside relishes and salad.”

Kerrymaid has seen heightened interest in its Kerrymaid Original Slices as a burger topping – especially as they offer functionality for chefs. “Kerrymaid Original Slices also prove to be an ideal choice as a gluten-free burger topping,” explains Adrian. “With 1 in 100 people in the UK having coeliac disease, it is important that food-to-go operators tap into the £120 million market and the 18

|

Issue 6 March 2014

increasing consumer demand for glutenfree products by making small changes to their menus – for example gluten-free bread rolls.”

Kerrymaid Original Slices can also help speed up service, as they are easily peelable providing a quicker and more efficient product in often-hectic environments. The slices are said to

“Research has shown that 95% of burgers sold in QSR in the UK last year was with a slice of cheese”

made, a loyalty scheme can work well to generate repeat visits from these customers.”

Kebabs The main issue that kebab manufacturers will face this year is the supply of their preferred meats. “The emerging markets in Asia have compromised supply from New Zealand,” says Chris Withey of Double A Kebab. “In short, there’s not enough lamb on the planet to meet demand now that trade agreements have opened up to the likes of China and Russia.

provide a consistent melt; which helps improve the structure of the burger and with less mess is a convenient option for customers on the move.

“Double A Kebab have worked hard to build relationships directly with New Zealand over the last five or so years, cutting out meat agents or the need to buy what’s in the market at that time,” continues Chris.

“To entice customers, operators can offer discount vouchers with their lunchtime or afternoon sales to encourage custom or advertise a promotion such as a free coffee, tea or juice with a burger,” says Adrian. “Once initial visits have been

The company says that they have managed to protect their supply by prebuying a year in advance but believes that others out in the market place may suffer due to the shortage. “We feel that some kebab manufacturers will suffer due

: The number one melt.

Kerrymaid Original Slices really top the lot – unbelievable melt, amazing taste and delicious texture.

Irish Dairy Craft For more information contact Customer Services T: 0800 783 4321 E: info@kerry-foodservice.co.uk W: www.kerrymaid.co.uk Issue 6 March 2014

|

19

Burgers and kebabs

to the meat shortage or shift even further towards using meat substitutes.

“Double A Kebab leads the way in maintaining the quality, traceability and concern over the product that we produce.”

As a kebab manufacturer in an industry with an often viewed poor reputation with regards to ingredients, Double A Kebab believes that it can reassure its customers that they have safeguards in place to stop any mistakes happening in their production process – such as the horsemeat scandal which hit last year.

involves us submitting samples of products manufactured for record of meat content, species testing and ingredient percentage.

sentiments: “Double A Kebab uses UK sourced beef from only two of the UK’s most trusted meat agents and the lamb is purchased direct from New Zealand.”

“The main issue that kebab manufacturers will face this year is the supply of their preferred meats”

In terms of product offering, ‘Double A Instant’ from Double A Kebab is a pre cooked and sliced kebab meat which can be cooked in a microwave, on a hotplate or griddle. You basically heat it and serve it. This means that you can serve the spiced meat without the need for a large kebab machine.

“The discovery of horsemeat in products which have been incorrectly labelled led to some hard questions being asked of businesses supplying meat based products to the catering industry and retail outlets,” says Chris.

“This test is conducted by ILS in Derby who are a highly regarded laboratory working within the meat manufacturing trades amongst others. If any test was to return an alert to incorrect species, Double A would be able to quarantine the stock and recall any product which had already left the building.”

“Double A Kebab conducts a full analysis of products on a fortnightly basis. This

Martyn Hayward, Operations Manager at Double A Kebab, echoes Chris’s

20

|

Issue 6 March 2014

“We know we have a great kebab product,” says Martyn. “We wanted to extend our offering to other food retailers looking to spice up their offering. We tested the other pre sliced kebab on the market and found them all to be very poor. We totally re-thought the production process and after over a year of prototypes launched ‘Instant’. Everyone who has tried it so far loves it because it is such a great taste.”

Kebab

reinvented...

Finally, a precooked and sliced doner

that tastes great!

Just heat and serve No need for a kebab machine (microwave, hotplate etc)

Rolls

Pizza’s

Serving suggestions

Panini’s

Another Double A Kebab Innovation If your wholesaler doesn’t stock Double A, call 0871 423 7123 or email info@doubleakebab.co.uk New wholesale enquiries welcomed

Issue 6 March 2014

|

21

Hotelympia show preview

Registration now live for Hotelympia 2014 The UK’s most comprehensive event for the hospitality industry returns to London’s ExCeL this April (28th April – 1st May) The revitalised event has undergone more changes in a single year than ever before, unveiling a completely new look, a new four-day format and a new spring date in the diary. This time around the show will also be situated in one extended, single access hall benefitting from free WiFi, making the Hotelympia show-floor the UK’s biggest-ever hotbed of hospitality activity.

A host of leading industry lights, including Tom Kerridge, Bruno Loubet, Sir Terence Conran, Tom Aikens and Phil Howard are set to grace the famous main stage, while groundbreaking technology and cutting-edge hospitality design also have brand new forums through the HOSPA Hub Seminars and Design Stage.

Each will benefit from targeted speaker programmes, insightful presentations and lively panel discussions, giving visitors unrivalled access to new ways of thinking and the very latest trends shaping the market. World class culinary competition Salon Culinaire also makes a welcome return.

Billed as a show-within-a-show, Design at Hotelympia will see the welcome return of the Hotelympia Design Award – this time searching out the UK’s ‘Best New Hotel’ –

and the Design Lounge, alongside a host of new initiatives. Content for the Design Stage has been developed in partnership with the Society of British and International Design (SBID), the national representative organisation to the European Council of Interior Design and Architecture, adding serious weight to the programme.

Hotelympia has also announced a landmark partnership with the Hospitality Professionals Association (HOSPA) and Hospitality Financial & Technology Professionals (HFTP) – uniting the two biggest hospitality technology associations of their kind in the UK and US, respectively.

The partnership paves the way for a

“A host of leading industry lights... are set to grace the famous main stage” powerful four-day programme of briefings, case study presentations and one-to-one mentoring. Days one and two will also see the return of Careers in Hospitality – a valuable event promoting relevant employment opportunities in the industry.

With sustainability in mind, 2014 will also see Hotelympia launch WasteWorks – a new, co-located event focusing purely on suppliers of waste solutions and services seeking to target the hospitality sector.

WasteWorks will consist of a high level speaker programme as well as a large number of specialist exhibitors.

Hotelympia’s standard-bearing Innovation Awards make a welcome return, providing exhibitors with a free high profile platform and an unprecedented means of recognition for new product launches.

Finalists will pitch their products behind closed doors in a ‘Dragon’s Den’-style arena. Six finalists in each category – Tabletop & Design, Catering Equipment, Food & Drink and Technology – will have their nerve and product credentials tested

22

|

Issue 6 March 2014

against a panel of specially invited industry leaders – Hotelympia’s ‘Innovation Idols’.

The Hotelympia experience is set to be made even more unique by the presence of ‘Show Makers’ – a team of specially trained ambassadors, there to ensure visitors can make the very most of their time at the show.

The Show Makers will be on hand throughout the four days, offering advice and guidance on forthcoming attractions and creating bespoke pathways through the show, depending on visitor criteria and interests.

Show Makers have been recruited from leading catering college, Westminster Kingsway, with students trained by frontof-house expert, Esher Williams and Lisa Campagnola, the lady behind the training programme for the London Games Makers – one of the 2012 Olympics’ great success stories.

For further information visit www. hotelympia.com and follow us on Twitter for everything Hotelympia www.twitter. com/hotelympia

Information Visitors can go to www.hotelympia.com to see how the show can benefit their business and register for a free ticket saving the £25 entrance fee!

Food review

A taste of Italy

Today, cuisine from numerous countries around the world can be enjoyed in many venues and restaurants in the UK. From the choices of international countries, Trevor Langley focused his attention on what seem to be a very popular choice - Italy Italian cuisine is renowned, globally, as some of the absolute best. I located restaurants in very interesting parts of London, serving some outstanding Italian food and wines.

Pescatori has one venue in Fitzrovia and another in the Mayfair area. Fitzrovia is in central London, near London’s West End and was once home to Virginia Woolf and George Bernard Shaw. Charlotte Street, named in honour of Queen Charlotte,

“Staff are very knowledgeable about the cuisine and everything from the team of excellent chefs is cooked and presented perfectly”

dates from 1763. Mayfair has some of London’s most exclusive shops, luxury hotels and excellent restaurants and Dover Street has examples of fine Georgian architecture.

Numerous visitors to the Capital return time and time again to these areas and the Pescatori restaurants have many repeat customers, as well as regular, local clientele – always a very good sign! Attractively designed and with pristine table settings, a genuine warm welcome awaits all.

Starters include Vegetable and Saffron Soup with seared Isle of Man Queen Scallops, and Fresh Crab Salad, fennel carpaccio, chilli, citrus fruits and tomato, plus superb Oysters of differing varieties. Choices for main courses are substantial too. Twenty-eight day aged Galloway Rib-Eye Steak with onion cream & bone marrow sauce, Baked Escalope of Wild Sea Bass, Poached South Coast Hake Fillet, and Grilled Yellowfin Tuna with soft hen eggs, amongst many tempting selections.

For desserts, Zuppa Inglese (Marsala wine and strawberry trifle) and Gnocchi Di Latte (Baked sweet dumplings with glazed dark rum), plus other splendid delicacies, will delight and impress.

Staff are very knowledgeable about the cuisine and everything from the team of excellent chefs is cooked and presented perfectly. The experienced staff take pride in their service and attention to detail. Parties, occasions and events can be accommodated. However, booking is advisable, particularly at weekends and busy times. Pescatori is a class above the average Italian restaurant.

Where to find them Pescatori Fitzrovia

57 Charlotte Street, London W1T 4PD 020 7580 3289 cs@pescatori.co.uk www.pescatori.co.uk

Pescatori Mayfair

11 Dover Street, London W1S 4LH 020 7493 2652 ds@pescatori.co.uk Issue 6 March 2014

|

23

Packaging and disposables

The ‘Sustain Collection’ is exclusive to Peros and features stylish artwork with an attractive ‘hessian’ design

Packaging and disposables James Roberts, joint Managing Director of Peros, explains the important role foodservice packaging and disposables can play in the branding of an operation Foodservice disposables offer operators convenience, efficiency and reliable portion control across a range of food and beverage lines. Hot and cold beverage items - coffee, tea, hot chocolate, soup, frappé - can be catered for in a variety of cup sizes. Other foods sandwiches, baguettes, wraps, deli items and salads - can be similarly catered for in a range of cartons, boxes and trays.

Sensible choices of disposables can open market opportunities for operators - for example, lidded cups could allow beverages to be taken-away. Remember, a growing proportion of food and beverages is now purchased for ‘onthe-go’ consumption by travellers and 24

|

Issue 6 March 2014

commuters. In this case, choosing the correct lid is important - some enable contents to be sipped while on the move; other, clear versions, ensure good visibility of the contents, and some permit a straw to be used. Operators will need to select the versions to suit the beverages they are offering.

But disposables should also be recognised for the important role they can play in the branding of an operation.

“Sensible choices of disposables can open market opportunities for operators”

Taking cups for example, it’s not only the printing on the side that helps send a consistent message to consumers about your brand, it’s also the quality of the cup itself. So, if you’re offering a high quality, gourmet coffee then you need to use a high quality cup. If you take care to buy fine ingredients and put effort into producing a perfect cappuccino, you don’t want your end-product to be let down by a poor quality paper cup.

We would recommend using an embossed, double-wall cup. The double-wall design provides much better insulation than traditional paper cups, allowing customers to hold and carry their hot drinks much more comfortably.

And, thanks to the integrated double layer there is no need for clumsy extra sleeves or wasteful ‘double-cupping’.

These cups are available in a wide range of standard designs and, if quantities are high enough, bespoke printing on cups is easy to arrange. Own-branded, printed

Packaging and disposables cups are a great way to promote your offering and send a consistent message to your customers.

“Disposables should also be recognised for the important role they can play in the branding of an operation”

Environmental concerns over your single-use containers and disposables should be removed by ensuring you specify recyclable products and those manufactured from natural, sustainable and renewable resources. We would suggest that if you’re offering ethicallytraded beverages or organic soup for example, it would seem a natural step to serve these in environmentally-friendly disposables to make sure the ethical/ sustainable integrity of your offering is complete and carried through to the whole of your end product.

To support the Eros brand - Peros’s own Fairtrade coffee and tea ranges - there is the new and exclusive embossed, double-wall cup range. The unique blockembossed design gives the cups a great texture which works really well with the bold, contemporary Eros ‘look’, helping to reinforce the strong branding.

Peros has a wide range of exclusive branded and non-branded cups to help customers maximise enjoyment of hot beverages and deliver operators great value for money. The ranges are also great news for the environment, being fully recyclable.

products including cups, dinnerware and food containers. The co-ordinated range - the ‘Sustain Collection’ - is exclusive to Peros and features stylish artwork with an attractive ‘hessian’ design.

The double-wall design provides much better insulation than traditional paper cups, allowing customers to hold and carry their hot drinks much more comfortably. Thanks to the integrated double layer there is no need for sleeves or ‘double-cupping’. The cups are manufactured from PEFC board and are available in 9oz, 12oz and 16oz, with ‘sipthru’ lids in black.

The range comprises products that are made from annually renewable and sustainable resources including; polylactic acid (PLA) from corn starch; fibre from non-wood sources such as sugar cane, reeds & bamboo and cellulose & limestone. Products made from PLA provide an environmentally friendly alternative to conventional petrochemical derived products such as clear cold drink cups and salad containers. They offer the benefits of strength, durability and high clarity.

These new cups complement Peros’s popular range of environmentally-friendly single-use, disposable foodservice

These environmentally-friendly products are an ideal complement to Peros’s range of Fairtrade beverages and snacks.

Peros has a wide range of exclusive branded and non-branded cups for 2014 - these are for the Eros brand

Issue 6 March 2014

|

25

Packaging and disposables

Get wise on your packaging

During the past twelve months sales of Planglow’s biodegradable, branded packaging ranges have increased by over a quarter

From economical packaging to getting savvy with your labels – make sure you’re up-to-date with the latest trends Eco packaging and labelling provider Planglow, has expanded its packaging line by more than a third (36%) since 2011 and during the past twelve months sales of Planglow’s biodegradable, branded packaging ranges have increased by over a quarter (29%).

Rachael Sawtell, Marketing Director for Planglow said: “We are delighted to see eco packaging now being so widely used. Not only for our business but, far more importantly, for the environment.

“The Bloomer Pack in our most obviously eco range – Ecoco – was our biggest selling packaging product of 2013. This demonstrates just how much providers and consumers are now seeking out environmentally friendly options and

reflects the current thinking which places more emphasis on going green than ever before. This is also indicative of the rise in popularity of artisan and other speciality breads.

performing especially strongly. Custom design sheet labels were up 10% on the previous year, while sales of custom design roll labels increased by a fifth (22%).

“Since its launch in December 2012, our newest collection - Gastro - has proved incredibly popular due to its blend of gourmet, deli-style aesthetics with strong eco messaging on-pack, providing an

“Rising label sales are demonstrative of today’s discerning customer who have a heightened awareness of allergens and provenance in the wake of recent food scandals,” says Rachael.

“Strong labelling appeals to those savvy operators looking to extend the reach of their brand”

“For operators, this is also being driven by the introduction of new labelling legislation at the end of the year which has seen us receive more enquiries about our LabelLogic and NutriLogic software too.

alternative to more classically styled sustainable packaging. In fact sales of our Gastro Deep Fill Wedges came a very close second (just 2% less) than those in our Ecoco range, together claiming more than half (51%) of all deep-fill wedge sales for 2013.”

Labelling

Almondy is redesigning the packaging for its frozen, almond biscuit-based cakes to help caterers comply with new EU food labelling regulations

26

|

Issue 6 March 2014

Sales of Planglow’s labels were also up with the company’s custom designed products - which were created by Planglow’s in-house design team -

“What’s more, strong labelling appeals to those savvy operators looking to extend the reach of their brand. This is because they know that good labelling – especially bespoke – can better support their business in a competitive marketplace, especially as our in-house design services are provided very low cost!”

Swedish baker Almondy is redesigning the packaging for its frozen, almond biscuit-based cakes to help caterers comply with these new EU food labelling regulations.

Packaging and disposables The ground-breaking but easy-to-use labelling system from Tri-Star Packaging is said to be flexible and updateable

The ground-breaking but easy-to-use system is flexible and updateable, eliminating the need to buy or replace software discs whenever labelling regulations change. Users access TriLabel Online via a secure web portal, through which foodservice operators can amend and self-print their labels as required to comply with the law.

The ability to update information instantly ensures future-proof labelling and gives caterers complete control over their business.

The new EU Food Information for Consumers Regulation (EU FIR 1169/2011), which comes into force on 13 December 2014, requires both manufacturers and caterers to warn customers of the presence of 14 key allergens, including nuts and gluten.

Andrew Ely, Managing Director, Almondy comments: “The new regulations mean a major shake-up in how manufacturers provide allergen warnings, but it is a whole new ball game for the catering industry. We have set the ball rolling for our customers by providing clear signage that will make it easier for them to accommodate the new demands being made on them.”

The new packaging for the Almondy range – which includes the toppings of a number of well-known chocolate brands such as Toblerone and Daim – will highlight any potential allergens in bold text on its ingredients list. This falls in line with the new rules, which aim to consolidate general and nutritional information into one place - the ingredients list - and to outlaw the use of statements such as ‘contains nuts’ elsewhere on the packaging.

As the new regulations do allow separate alerts over possible accidental contamination by small amounts of potential allergens, all Almondy packs will carry a ‘may contain traces of peanuts and other nuts’ warning. Free-from statements are unaffected by the new labelling laws.

The 14 allergens that need to be declared under the new EU FIR 1169/2011 laws are: cereals including gluten, crustaceans, molluscs, fish, peanuts, lupin, tree nuts (such as almond, hazelnut, walnut), soya, eggs, milk, celery, mustard, sesame, and sulphur dioxide.

“The new EU Food Information for Consumers Regulation... requires both manufacturers and caterers to warn customers of the presence of 14 key allergens” For more information, view the Food Standards Agency’s Advice on food allergy labelling leaflet at http://www. food.gov.uk/multimedia/pdfs/publication/ allergy-leaflet.pdf.

Printing labels

Kevin Curran, Managing Director of TriStar and Tri-Label, said: “Meeting new labelling regulations is a major challenge for most businesses and can be a real minefield, but with Tri-Label Online it’s a piece of cake.

“Whenever new rules come into effect, foodservice companies simply have to access their account on the Tri-Label cloud and make any changes required.

It’s really as easy as that. No buying expensive software, no disruption or delays and no wasting time on staff training.”

He continued: “Tri-Label Online is a marketing, management and labelling system that ensures brand integrity and pricing continuity at all times. It requires just one user to create and amend a label across a whole business, irrespective of the size and location of the company.

“This guarantees significant time and cost savings and ensures compliance and the reduced risk of claims. The beauty of the system is that it’s flexible, updatable and can be modified to suit the needs of the operator.”

Tri-Star Packaging has set up a new business division called Tri-Label in a move that will revolutionise how foodservice companies create and print labels for their products.

The company will offer foodservice operators, caterers and retailers the ability to produce labels from any PC and printer with Tri-Label Online, which uses the UK’s only cloud-based nutrient labelling software package.

Tri-Star Packaging’s new business division, Tri-Label, aims to revolutionise how foodservice companies create and print labels for their products

Issue 6 March 2014

|

27

Business profile

People and suppliers are root to Chop’d success

QuickBite’s editor, Linda McKeown, caught up with Eddie Holmes, Managing Director of Chop’d, to discover its secrets of success which has seen four of the original team of seven still working there, nine years later…

For six years from 1988 to 1994 Eddie Holmes, Managing Director of Chop’d, was a Corporate Debt Recovery Manager at Lloyds Bank but soon realised it wasn’t for him. He wanted to learn to cook so went to work for Bath’s famous hole in the wall restaurant for 18 months unpaid to learn his trade. After this, he went travelling in Asia and Europe for 18 months, setting up and working in various restaurants, before returning to London to work as a chef. In 2000 he 28

|

Issue 6 March 2014

joined Yo! Sushi and became Head Chef before leaving to start Chop’d in 2004.

“I met Jasper Wright, the original founder of Chop’d, in March 2004 from an introduction by Robin Rowland, Managing Director of Yo! Sushi,” explains Eddie. “We decided to go for it, opening in December 2004 in Leadenhall Market.

“Many people thought we were mad but it was immediately successful as nobody

else was offering the same quality of food. As the queues grew and grew we attracted further investment and opened our second store in Canary Wharf in July 2006. Since then we have been growing steadily.”

Eddie’s original role was Head Chef and following Jasper’s departure in 2008 he was appointed Managing Director. “We now have nine stores including two in Selfridges and one in St Pancras and are

Business profile looking to expand significantly over the next couple of years.”

The bulk of sales come through salads both ready to go and create your own. But they also offer soups, stews, flatbreads and wraps as well as seasonal specials, changing them on a bi weekly basis.

Chop’d also believes that it offers products that nobody else can, such as hand seared fresh tuna with pomegranate and preserved lemons.

“We offer three choices of broth for our soups, which nobody else can match – certainly not fresh natural chicken broth,” says Eddie.

“Also on the menu is warm salads such as jerk chicken – the paste is made by a friend of mine when we used to work together in farmers markets – sweet potato and mango dressing. Again this is unique to us.”

So, just what makes the Chop’d brand the success it is? “It’s the people and our suppliers,” says Eddie. “From the original team of seven that opened Leadenhall, over nine years ago, four of us are still working for Chop’d.

“We also still have the same main four suppliers from the day we started. For example, Paul our fruit and veg man, made his first delivery of six boxes from his car on his way home from the market.

He now has a team of three people and two vans delivering daily to all our stores!”

Eddie believes that the food, the range and the product offering is what makes them stand out from the crowd – and their competitors. “When we started we could not find a supplier of cooked chicken that was 100% chicken,” explains Eddie. “So I worked with Formans who I knew very well from my days at Yo! Sushi.

“From the original team of seven that opened Leadenhall, over nine years ago, four of us are still working for Chop’d” “We found a farm in Essex who could supply the chicken and it’s cooked daily with no chemicals or additives. It’s then stripped by hand and delivered to us to use that day. The very next day we get fresh chicken stock made from the bones which we use for our soups.

“And this is what we have done from the day we started and all other chicken on the market is not even in the same league as ours.”

Sourcing ingredients is also key to the success of Chop’d, according to Eddie.

Despite their competitors, for example, offering asparagus all year round – often being sourced from overseas and air freighted in – Chop’d will only offer it when in season and only from England.

And an interesting fact about asparagus is that one of Chop’d’s suppliers also provided the asparagus for the royal wedding in 2012!

“We feel that we should be proud of local produce and we won’t compromise, even if it’s it more expensive as quality costs,” says Eddie passionately.

Eddie firmly believes that there is huge demand for their product and as such plans to grow significantly and open new stores over the next few years – while still sticking firmly to its founding principles as being a high quality producer and offering quality service. And all this despite the recent economic climate which has seen other businesses fail.

“The economic climate has affected us, but in a good way,” says Eddie.

“It’s concentrated customers minds on quality and value and our sales have been consistency rising over the last few years.”

With a growing database of customers who are interested in what they do, Chop’d regularly send email newsletters with details of specials and offers. The company is also active on Facebook and Twitter aiming to provide interesting and engaging content to their growing audience. “A lot of awareness is driven by word of mouth.

“We have a fantastic core of loyal customers who love what we do and spread the word on our behalf.”

Issue 6 March 2014

|

29

Hotel & Catering Show

Bournemouth show all set to go!

The Hotel & Catering Show (Bournemouth International Centre 11th/12th March) has been a key date in the diary for near on 60 years. It’s a show that has a heritage to be proud of and a must-attend event for all those who have food, drink and hospitality at the heart of their business. Put simply, the Hotel & Catering Show is a fantastic opportunity to see what’s new, source great brands, network, increase your knowledge and learn loads from experts in the industry This year visitors can look forward to seeing over 140 exhibitors, many of whom will not be attending any other trade show in 2014; so this really is the only chance that operators and professionals will get to sample some of the finest food and drink. With a range of companies from food and drink producers, through to equipment suppliers and technology innovators, the show is set to be one of the best ever and will have a great mix of local, as well as national exhibitors.

A comprehensive seminar programme boasts experts from across the country who will share experiences and give first hand advice on how making just the

smallest of changes can have a big effect on your day to day business.

Seminars with particular reference to QuickBite readers include ‘From Small Acorns – Small Business Tips’ which will be led by Ali Carter, aka The Pub Mentor. Ali will be divulging the two BIG secrets that will determine whether a small business will grow and thrive or struggle to survive, and will provide small business owners with the knowledge to identify and manage key elements of their business.

For readers wanting to improve their buying knowledge then Purchasing Consultant, Terry Cook will explain how

by understanding wholesalers and local suppliers, operators can achieve more produce for their pound.

If you want to learn how to make more profit on their plate, Marie Clare James will explain how you can make your food offering work better for your business.

From reducing waste to improving profitability and building customer loyalty this seminar is must attend.

Finally, Paul Tansey of leading digital agency Intergage will be talking all things social media. It’s something we all know about, but do we understand how to use it effectively to generate business? Paul will show how Foodservice operators in all sectors can profit from a social media campaign. A full seminar programme can be found at http://hotel-expo.co.uk/ visiting/seminars The Hotel & Catering Show is proud not just of the wide variety of exhibitors they have attracted, but also the products and produce they are bringing with them. The success of an exhibition is largely driven by new and innovative products, and this year, perhaps more than any other, the organisers are excited by what will be available to taste, touch and tantalise!

Furthermore, with many exhibitors having a range of special offers which will not be repeated after the show, attending the show could actually pay for itself.

Beverages will feature heavily at this

30

|

Issue 6 March 2014

Hotel & Catering Show Raspberry Lemonade and Great Taste Award winning Traditional Lemonade and St Clements.

They’ll also be plenty of opportunity to sample new food products, with no less than five new flavours of ice-cream being launched by independent manufacturer New Forest Ice Cream (stand J38).

Visitors can look forward to sampling Turkish Delight, Salted Caramel, Fruits of The Forest, Brownie & White Chocolate ice cream, alongside a refreshing new Mojito sorbet.

Purbeck Ice Cream (stand J10) will also be sampling new flavours, whilst family business Jude’s Ice cream (stand S23) will be showcasing their premium icecream in the Source Producers Market.

years’ show, with exhibitors such as The Coffee Bean Company, illy Caffé, Vivreau , Wenlock Spring, Story Brands and Radnor Hills all showcasing exciting new products.

The Coffee Bean Company (stand L20) will be serving up their bespoke ‘Ower Blend’ coffee, whilst illy Caffé (stand D23) will be combining their high quality Monbana chocolate powder with their unique range of Vendrenne syrups to unveil a number of NEW hot chocolate recipes.

Water systems specialists Vivreau (stand H32) are set to showcase their latest innovation, ‘Vi Tap’, which dispenses chilled still, sparkling and boiling water from a single tap. Delivering unparalleled quantities of boiling water at the correct temperature is perfect for busy operators who need a quick access to hot water during peak times.

Wenlock Spring (stand G15) is also set to launch a new beverage offering. An ideal product for the grab and go market, the new 250ml sports cap bottle has been designed to cater specifically for young children, and neatly fills the gap in the soft drinks market for a sugar and calorie-free alternative to fizzy drinks and fruit juices.

Story Brands (stand F2) bring with them their range of Natural Sparkling Fruit Pressés. Conveniently packaged in 330ml glass bottles, the presses are a blend of natural fruit juice and sparkling mineral water. High in fruit and low in sugar and calories, samples will include the new Fiery Apple & Ginger flavour.

Award winning soft drinks manufacturer, Radnor Hills will be on stand C22 with their Heartsease Farm range of superpremium presses. Bottled in both glass and plastic for those outlets unable to stock glass, they’ll be showcasing Elderflower Pressé, Blackcurrant Crush,

“If you want to learn how to make more profit on their plate, Marie Clare James will explain how you can make your food offering work better for your business”

TICCO Foods Ltd (stand C10) will be showcasing a selection of their freshly baked morning goods, handmade cakes, speciality breads, premium Italian BindiTM desserts and gelato; plus other savouries including pasties, pizza and pasta. Visitors will be able to meet the team, find out some more about the different ranges, discuss any bespoke requirements and taste samples.

For visitors looking to improve their take away snack offering Burts Crisps, The Handmade Cake Company and Tom’s Pies will be amongst others showcasing the very best produce the region has to offer.

Plus they’ll be plenty of opportunity to see the latest equipment in the industry from the likes of DCA Equipment (stand K42), Robot Coupe (H38) and Comax (K10).

Information Register now at www.hotel-expo.co.uk to include: • Free entry for both days • Open access to ALL demos • Free attendance to ALL seminar sessions • A complimentary drinks ticket to our networking reception on the first day (Tuesday 11th) • Access to our exhibitors’ special offers Issue 6 March 2014

|

31

Design inspirations

Photos: Daniel Krieger

The Little Beet – a personality-driven fast casual restaurant Midtown Manhattan has a new fast casual lunch spot open on 50th Street, The Little Beet. Designed by ICRAVE, a New York-based experiential design and branding firm, The Little Beet offers wholesome, seasonal ingredient-driven dishes under the helm of former EMM Group chef and Top Chef Masters star Franklin Becker and owners of Five Guys and Melt Shop 32

|

Issue 6 March 2014

ICRAVE’s design concept emphasises The Little Beet’s commitment to simple, fresh ingredients by infusing the space with natural elements and a mostly neutral color scheme to showcase the food, the menu and The Little Beet’s signature beet coloured logo. Polished

“A handmade grid system suspends lush plants and herbs along the walls and on the ceiling, highlighting the authenticity of the menu and ingredients” concrete and wood reminiscent of a garden path bring clean, subtle textures into the space. In addition to the use of warm grays and natural materials, ICRAVE selected pieces that avoid a manufactured or stale environment.

“The interior certainly takes a position as a personality-driven concept,” said Jesse MacDougall, senior project manager at

Design inspirations ICRAVE. “The character of design has its own attitude toward localism, with less of a systematic approach typically seen in most quickserve models.”

Upon walking into the restaurant, customers will see a wall made of hand painted wood, chalkboard and butcher paper panels, which highlight the seasonal, rotating menu items that can be ordered at the open-style kitchen.

As the open kitchen concept has quickly become a popular trend, ICRAVE saw the opportunity to redefine it in the quickserve environment as well.

One example is connecting with dots between the design of the restaurant with the trending consumer demand to know more details about the ingredients going into their meals. “There’s a high level of transparency to the consumer, so that the guest will understand the menu options and be educated on where their food is coming from,” added Nick Domitrovich from ICRAVE. Guests on the move will also be able to choose from a selection of freshly made

“Polished concrete and wood reminiscent of a garden path bring clean, subtle textures into the space”

grab-and-go items at the front of the restaurant.

Playing off its namesake, ‘beet’ is the accent color repeated throughout the space, adding visual interest to chairs, pendant lights, tables, frames and more.

A handmade grid system suspends lush plants and herbs along the walls and on

Issue 6 March 2014

|

33

Design inspirations the ceiling, highlighting the authenticity of the menu and ingredients. The wall itself has galvanized steel basins filled with plants that hang on rebar at various heights, providing an industrial touch that still feels like something you’d find at home.

Daily lunch offerings and specials at Little Beet can be updated frequently on each of the five special boards that are made from galvanized steel with magnets, so the specials can be switched up from day to day. “The intent is that people will want to come in daily and enjoy the changing specials,” added Domitrovich. For anyone wishing to educate themselves on the origins of their dish the rotating specials, as well as regular menu items, all feature their vendors on Little Beet’s website.

“Each of the five special boards... are made from galvanized steel with magnets, so the specials can be switched up from day to day” Little Beet’s health-conscious chef created his menu with care and consideration of those with not just diet, but also health restrictions. Franklin Becker has type two diabetes himself and a son with celiac disease, so he

especially prides his health-friendly options. The menu offers numerous gluten-free options as well, including gluten-free breads.

The Little Beet also offers an extensive cold-pressed juice program. Juice blends will include the Little Beet, made with

red beets, lemon, ginger, cucumber, and green apple; the Wake Up Call made with spinach, pineapple, mango, and avocado; and the Feelin’ Green made with kale, spinach, celery, green apple, parsley, mint and agave.

“Our mission at The Little Beet is to make whole foods accessible to everyone,” says Chef Becker, who only uses cage free eggs, free roaming chicken and, non-gmo, unprocessed ingredients. “Too often diners with little time must choose takeout or fast-food options, often made with processed ingredients. We aim to make healthful eating a staple of daily life.”

WINE FOOD PAIRING

34

|

Issue 6 March 2014

Food review

Whether you’re a chef, hotelier, or sommelier, the Hotel & Catering Show 2014 is a unique platform to network with suppliers, discover new products and to learn from leading professionals.

Make sure you register now to secure your place at the greatest event for the hospitality industry in the South of England.

www.hotel-expo.co.uk

11–12 March, Bournemouth, BIC Issue 6 March 2014

|

35

Focus on...

VAT in food and catering VAT is a major cost to businesses and affects your competitiveness in the food and catering market. It is important to understand how VAT must be charged, on which products, in each different circumstance. Ainsley Gill from mcphersons chartered accountants tells us more

Before we go into specific detail, you may wish to consider your general VAT situation. For example, you may benefit from joining the Flat Rate Scheme

What is the Flat Rate Scheme?

Assuming you are registered for VAT, your VAT is worked out as the difference between what you charge your customers and what you pay on your purchases. However, with the Flat Rate Scheme you pay a fixed rate of VAT to HMRC and keep the difference between what you charge your customers and pay to HMRC. You cannot reclaim the VAT on your purchases except for certain capital assets over £2,000.

For catering services including restaurants and takeaways, the flat rate is 12.5%. For wholesaling food, 7.5%. Your accountant can undertake a feasibility analysis to see whether it is a good option for your business.

“It is important to understand how VAT must be charged, on which products, in each different circumstance” 36

|

Issue 6 March 2014

Ainsley Gill Mcphersons chartered accountants

Who is eligible for the Flat Rate Scheme?

How do we define catering for the purposes of VAT?

To join the scheme, your taxable turnover must be less than £150,000 (this is the total of everything sold that isn’t VAT exempt).

The general rule is that if your business is classed as catering, it cannot take the zero rate. Catering involves a supply of food with an accompanying supply of services (the provision of table service, cutlery, of premises or facilities, and so on) so may include restaurants, cafes, outside catering for dinner parties, weddings, conferences and other functions. However, some supplies of food and drink do not include the service element of catering, for example, cold takeaway food sold in retail premises, for example a cold sandwich or cold milk are zero-rated.

How to I apply?

Applications are through HMRC. Your accountant can advise and assist with the application process.

The Basic VAT rules for Food ‘Basic’ food is zero rated, for example meat, milk and bread.

So when does food become more than basic?

If all potato-based products are standard rated, wouldn’t you just assume that all crisps are also standard-rated? Not necessarily – if it is decided that the finished product is potato based, it is standard rated. However, rice and maize products such as prawn crackers and Doritos are zero-rated. Each case needs to be considered individually. There was a case where Pringles claimed that only 40% of their product was potato-based.

However, the Court of Appeal ruled that the proportion was not critical and Pringles were actually a potato-based product.

Are your supplies in the course of Catering?

• Is it within the ordinary meaning of catering?

• Is it for on-premises consumption?

• Is it hot take away food?

If the answer is yes at any stage, your supplies are standard rated.

How do your premises affect the VAT you must charge?

If you supply food on a premise, to be consumed on the premises, whether it

Focus on... is hot or cold, then it is always classed as catering and will be standard-rated, whatever it is. If you supply hot takeaway food, it is also classed as catering.

However, if you supply cold food to be consumed away from the premises, it may be zero-rated depending on whether that food item falls into the zero-rated category.

If the temperature of the food is so important, how is ‘hot’ defined?

For the purpose of VAT, hot is anything that is served above the surrounding air temperature that is intended to be consumed whilst hot. A good example here is a pizza takeaway. They are providing hot food that people enjoy eating hot. However, there are, as always, exceptions! Bread is often freshly baked in store. Although people may buy it whilst hot, they do not always eat it hot and it is said to be ‘on its way’ to being eaten cold. Therefore bread, being a zero-rated product, is zero rated if sold for consumption away from the premises even if just freshly baked.

“For the purpose of VAT, hot is anything that is served above the surrounding air temperature that is intended to be consumed whilst hot” How do you work out the VAT when you have a mixture of hot and cold food?

This depends on how it is packaged.

For example, a hot burger in a cold bun is considered as a package and would therefore be standard rated. However, if this was sold with a zero-rated cold drink e.g. a milk shake, you would need to work out the tax separately for the milk shake – and the burger and bun.

What supplies are not in the course of catering for VAT purposes?

• Retail supplies of cold take-away food e.g. pre-packed sandwich from supermarket • Retail supplies of groceries • Supplies of food that require significant further preparation by the customer • Delivered sandwiches and other items of food and drink to buildings in order to sell them, but without an official contract to do this. Eligible items can be zero-rated but beware of the hot pasties!

Information VAT can be a complex issue and we are here to help. Simply email Ainsley Gill a.gill@mcphersons.co.uk or call our Head Office on 01424 730000 for a free consultation at mcphersons’ London, Bexhill or Hastings offices.

Issue 6 March 2014

|

37

Marketing

Digital signage Fish and chip shops continue to invest in innovations that will help them compete with the ever more competitive high street. Digital screens are fast becoming an item at the top of fish and chip/ takeaway proprietors’ wish list. There’s no doubt digital screens look fantastic and are lot more engaging than static menu boards. They also bring many functional benefits – not to mention better customer engagement with your product and service.

“Digital screens look fantastic and... bring many functional benefits – not to mention better customer engagement with your product and service” 38

|

Issue 6 March 2014

Providing many benefits compared to their static counterparts, digital menu screens are appearing in fish and chip shops all over the country. We spoke to Harlequin’s New Digital Division to find out more Scheduled menus For example, digital menus update automatically at pre-determined times of the day allowing you to run breakfast, lunch and dinner menus. This helps you target your customers more effectively offering them something relevant to the time of day.

Menu updates – instant & from anywhere!

With digital screens you can also update your menu items and prices at the touch of a button! This means you can instantly react to stock availability, supplier pricing and competitor promotions. No more crossing out prices, sticking numbers over old ones, tacky laminates or even printing costs.

Sell more with digital menus And then there’s the possibility of encouraging customers to spend more.

“With digital screens you can... instantly react to stock availability, supplier pricing and competitor promotions” With high definition images you can tempt your customers to order more extras with mouth-watering images and videos of your high margin sides, drinks and desserts.

Digital screens demonstrate their revenue generating abilities from the moment they go live. Done right, the combination of offering a targeted menu and high margin sides can offer genuine sales and margin lifts of 5-10% mitigating graphic costs.

These figures are further evidence as to why digital menu screens are becoming ever more popular.

Marketing CASE STUDY ONE

Welsh multi award winner goes digital

Crispy Cod has won Welsh Chip Shop of the Year three years in a row and owner Mathew Williams was quick to realise the benefits of digital screens after installing a total of 5 x 42” digital menus in his newly refurbished store. A ‘stainlesssteel’ finish was selected to match the interior of the new store.

A 42” screen was dedicated to the showcasing of their awards and on-going commitments to sustainability. “It’s a perfect way to reduce the perceived waiting time as customers wait to get served,” says Mathew. “It also helps promote our social media efforts on Facebook and Twitter.”

Like most fast food businesses, promotions at Crispy Cod used to involve the printing and laminating of posters to complement offerings found on their static menu. This often resulted in a cluttered and confused message to its target

CASE STUDY TWO

audience.

With digital menus, promotions are now scheduled to run at pre-determined times of the day. The end result is that Crispy Cod can now have a specific offering that is relevant to the time of day giving the customer exactly what they want.

Updating menus has traditionally been both costly and time consuming resulting in out of date menu boards which can hold back your business. Digital screens remove these restrictions allowing owners like Matthew the freedom to update their menu boards from any location or in-store at the touch of a button or even on a tablet. The use of editable design templates also give him the flexibility to change prices and descriptions instantly without having to contact a designer and pay for print.

National Chip Shop of the Year gives digital masterclass!

Fish and Chip Shop of the Year 2013 ‘The Bay’ and Calum Richardson recently installed a suite of 5 x digital menu boards displaying a consolidated menu and a multitude of additional information for its customers. The Bay champions one of the best digital menu configurations in the country and shows just what can be achieved using the boards.

Customers lucky enough to be local to the Bay are informed of daily specials and even the boat from which their fish was sourced that morning! They are further informed about the Bay’s commitment to sustainability and local sourcing, helping customers make the responsible choices when it comes to ordering their food.

The Bay has also accommodated for ‘Sold Out’ Icons to be available for all menu items. This helps inform customers of what is available before they come to the order point and also makes for an informative menu.

Not one for compromising on quality, The Bay also organised a photo-shoot to capture its own locally sourced produce for display on its menu boards. This means that the images on his menu boards are unique to his store and also reflect exactly what a customer is being sold.

Issue 6 March 2014

|

39

Subscribe

Subscribe today

Online or via email

FREE

visit www.quickbitemagazine.co.uk

and go to the subscribe page or register for our email newsletter

By post

Terrace resTauranT makeover

Look inside to find out about the £4.6m makeover of the Terrace Restaurant at London Zoo Hot dogs Officially the nation’s fastest selling menu item, we find out more about hot dogs December 2013

Print edition £3.25

Marketing Make the most out of your Christmas offering

equipMent focus QuickBite takes a look at ovens and what’s on offer

WHat’s neW We feature the latest products available in the food-to-go market

www.quickbitemagazine.co.uk The only monthly magazine specifically

for the food-to-go industry

£30 for 12 copies in print, including delivery

Mr/Mrs/Ms/Miss

Direct Debit payment

Forename

Please complete the Direct Debit instruction below to start your subscription at the low rate of £30 for 12 issues.

Surname

To the manager (bank name)

Company name

Branch address

Address Postcode Account in the name(s) of

Postcode

Branch sort code

Daytime phone Mobile phone

Bank/building society account number

Email



Please pay QuickBite magazine (part of MVH Media Ltd) Direct Debits from the account detailed in this instruction, subject to the safeguards assured by the Direct Debit Guarantee. I understand this instruction may remain with the originator and, if so, details will be passed electronically to my bank/ building society.

How to reply

Yes, I'd like to receive a subscription to QuickBite magazine at a low price of £30 for 12 issues (please sign, date and enter your email address below)

Signature(s)

Signature Date

Date Banks and building societies may not accept Direct Debit instructions for some types of account.

Return this form by post to: QuickBite magazine, MVH Media Ltd, Unit 9 Wilkinson Court, Clywedog Road South, Wrexham Industrial Estate, Wrexham LL13 9AE

Cheque

Please enclose cheque for £30 made payable to: MVH Media Ltd. or call 01978

664176

Overseas subscriptions available on request. MVH Media Ltd. is the data controller under the Data Protection Act 1998. From time to time MVH Media LTd. may wish to send you information on other products and services that might interest you. Please tick if you prefer NOT to receive such information by post  phone  email  mobile phone messaging . MVH Media Ltd. occasionally shares data, on a secure basis, with other reputable companies who wish to contact you about their products and services. Please tick if you prefer NOT to receive such information by post  phone . Please tick if you do wish to receive such information by  email  mobile phone messaging.

40

|

Issue 6 March 2014

Menu ideas

Add spice to

your condiments offering Flavour innovator Schwartz has identified Brazilian tastes as one of the top five flavours in its 2014 Flavour Forecast, with this exciting cuisine poised to emerge as a powerful influence in cooking around the world The world is about to shine its spotlight on Brazil and, World Cup aside, it will be illuminating the vibrant flavours and traditions of a dynamic melting pot of culture that includes European, African, Asian and native Amazonian influences.

Created by a global team of flavour experts at Schwartz – including chefs, culinary professionals, trend trackers and food technologists – the Flavour Forecast, developed annually, highlights five top food trends and more than a dozen emerging flavours predicted to impact the way we eat in the coming years.

Brazilians love their barbecue churrasco

grill, which lives on from gaúcho, or cowboy, culture with thick slices of meat flamed on spits or over a sizzling grill. Traditionally meat was roasted on a green-wood grill called barbacoa – thought to be the origin of the word ‘barbecue’.

world, one being American barbecue flavours; popular accompaniments naturally served with these are found in the Schwartz portfolio of mustards and sauces, which include whole grain and Dijon mustards and Hickory Smoked Barbecue sauce.

Already grilled meats are amongst the top ten dishes ordered by UK consumers, with an emerging trend for big and intense new flavours from around the

Another red hot trend pinpointed in the Schwartz Flavour Forecast is Chillies Obsession – food lovers everywhere are seeking out their next big chilli thrill.

Varieties about to make their fiery mark are tien tsin, a hot Szechuan chilli and aji Amarillo, a hot Peruvian yellow chilli with a bold, fruity flavour.

“In the future of global flavour, the heat really is on”

Issue 6 March 2014

|

41

Menu ideas Create a subtle chilli kick simply with Hammonds Sweet Chilli Sauce, a popular flavour in the line-up at Hammonds.

It is said to have the right balance of sweetness and heat, and is great for accompanying fried foods and can also be used as an ingredient to spice up mayonnaise.

Another of the big five trends headlining in the report is Mexican – these vibrant flavours are sizzling their way around the globe, with people everywhere discovering new aspects of this bright, casual cuisine.

“When it comes to unusual condiments then variations on BBQ sauce are becoming quite common” To tap instantly into this trend, try Schwartz Chilli Sauce, a versatile hot and spicy chilli sauce that adds heat and flavour to a variety of dishes. Or liven up your recipes with Bick’s – this popular brand has been around since 1944 and is said to offer the authentic taste of North America to your dishes, including grilled meats.

For added heat, try Bick’s Mexican Hot Chilli salsa and dip or add Fiery Jalapeno Relish to your menu – this spicy blend of tomatoes, crisp vegetables and hot chilli is said to be ideal as an accompaniment to grilled or barbecued meats, or as a dip for tortilla chips and raw vegetables. Add two tablespoons to 100g mayonnaise for an exciting dip to go with chips – instant flavour hit and serious potential for increased profit.

In the future of global flavour, the heat really is on. Another trend identified in the Flavour Forecast 2014 is Modern Masala – Indian food is finally enjoying its big moment!

Already familiar with basic curries, food lovers around the world are taking their appreciation for this richly-spiced cuisine to the next level, exploring more flavours in new contexts, from food trucks to fine dining.

Try Schwartz Kashmir Mango Chutney, a traditional Indian chutney made from real mangoes. With its sweet and fruity aroma and flavour it can be served with poppadums and as an accompaniment to Indian food such as curries and dhals.

Also recommended on cheese boards and served alongside cold meats.

Nigel Parkes, Purchasing & Marketing Director, Atlantic Foods, agrees that things are hotting up in the area of condiments: “When it comes to unusual condiments then variations on BBQ sauce are becoming quite common although not as much as in the USA where they have various fruit flavours and

42

|

Issue 6 March 2014

lots of other variants like honey, as well as different degrees of heat.

“I don’t see the UK getting like that but in the retail sector over here you will see a few supermarkets with alcohol flavoured sauces such as Jack Daniels and Jim Bean, which gives you some indication of the way in which flavour profiles are diversifying.”

In the current economic climate many shops are operating with fewer staff making their time more precious than ever before - and so very few have the time to make their own condiments and sauces.

“At Atlantic Foods we offer operators the best of both worlds with our ‘House of Lords’ range which includes Deluxe Tartare Sauce as well as Caesar Dressing, Red French Dressing, Thousand Island Dressing, Deluxe Horseradish Sauce and Honey Mustard Dressing,” explains Nigel.

“Available in 3.7 litre packs, and suitable for vegetarians, they eliminate preparation time and offer outstanding value for money by virtue of very precise portion control, yield and consistency.”

How to...

Attract more customers from the Internet Tim Kitchen, Managing Director of Exposure Ninja, a web design and marketing company working with restaurants around the UK, gives his top five tips on how you can attract more customers using the Internet

In 2013 we saw a huge increase in the volume of restaurant-related searches made online. Customers are now more confident than ever finding, researching and booking meals on their tablets, computers and smartphones. And the popularity of sites like Tripadvisor illustrate this trend.

Issue 6 March 2014

|

43

How to...

But making the most of this move to online is not easy, and keeping track of every new change and Internet fad is a full time job. Fortunately the five main areas for maximising new customer attraction remain unchanged:

1. Make your first impression count Very few restaurant owners put a fraction of as much work into their website as they do into the appearance of the restaurant itself. But for many potential visitors, your website is their first point of contact and is absolutely crucial for conveying the right impression about your establishment.

Cost is understandably a major consideration, but a well presented website doesn’t have to cost a fortune.

A simple, professional and easy to navigate website will be significantly more profitable than a tired or amateur site with no visibility and, as such, should be considered an investment.

2. Make sure that you’re being found where potential customers are looking.

Having prominent visibility on the front page of Google is like situating your restaurant right outside a busy cinema or railway station. There are three main ways to appear on this front page, and the most successful restaurant marketers use a mixture:

44

|

Issue 6 March 2014

a. O rganic results, otherwise known as the ‘regular’ website listings.

Each website’s ranking in this area is decided by algorithms taking into consideration the website itself and its SEO (Search Engine Optimisation).

Detailed explanation of SEO is beyond the scope of this article but if you want to read more, feel free to see our website or books on the subject.

“Your website is their first point of contact and is absolutely crucial for conveying the right impression about your establishment” b. Google+ Local is the name given to the map listings that often appear for mobile and local searches. The key to good map ranking is a well-optimised listing, a good quality website and a process for obtaining legitimate reviews. c. T he third method is Google’s paid advertising, known as Adwords.

The profit potential of Adwords for restaurants is huge and we’ll look at this in the next step.

3. The restaurant’s secret weapon: Google Adwords With Google’s Adwords advertising, you can pay to have your website shown at the top of the search listings in the adverts section. Advertisers bid an amount that they’re willing to pay for each person who clicks on their advert, and this affects the ad’s position.

The potential profit in a well-managed Adwords campaign can be huge. One of our restaurant clients brings in an average of £120 revenue for every £2 they spend.

The downside of Adwords is that it can get expensive if not properly managed, and unlike the effects of SEO which last after the work is finished, Adwords works like a tap: turn off the ads and the enquiries stop.

4. Make sure your website is mobile friendly With 56% of restaurant-related searches now happening on smartphones and tablets (restaurant searches on tablets saw a 96% increase year on year to 2013), your site needs to adapt to devices of different screen sizes. Forcing visitors to zoom in and out as they try to navigate and read tiny text and buttons causes frustration, lost traffic and can hurt your Google ranking.

How to...

“With 56% of restaurantrelated searches now happening on smartphones and tablets, your site needs to adapt to devices of different screen sizes” Responsive websites adapt to the screen size, giving your visitors a much better experience and increasing the number of bookings from people viewing your website on their phones and while they’re out and about. With the advances in technology, many websites can have this responsive functionality built in relatively cheaply, making it a no-brainer investment for restaurants wanting to boost their online visibility and conversions.

5. Build your customer email database Maintaining a customer database is an incredibly effective way to increase repeat visits and incentivise loyalty.

Thanks to email list software it’s easier than ever to manage, and by building ‘lead generation’ into your website you can even set the process on autopilot.

Let’s say that you offer a free bottle of wine with all new customer bookings Monday to Wednesday. To claim the offer, website visitors enter their email address, allowing you to now promote not only this offer but other special deals at quiet times or for special occasions.

If you want to take it a step further, collect your visitors’ birthdays as well, and send special timed offers to pick up the lucrative celebration bookings.

As you may have noticed, the potential for the Internet to revolutionise new customer attraction and significantly increase repeat visits is causing a divide between those restaurants that are taking advantage of the new technology and those that are left on the sidelines.

The good news is that things don’t have to be perfect all at once. An effective

website is the first step, and once this is in place you can start to experiment with the advertising and promotion. As with all marketing activity ‘done’ is better than

‘perfect’, and the time has never been better to commit to taking full advantage of everything the Internet has to offer to fill those tables.

“The time has never been better to commit to taking full advantage of everything the Internet has to offer to fill those tables”

More about Tim Kitchen...

Tim Kitchen is Managing Director of Exposure Ninja, a web design and marketing company working with restaurants around the UK. He’s also the author of three number one bestselling marketing books, including ‘How to Get to the Top of Google’.

For a free online marketing and competitor analysis review with easyto-implement suggestions worth £186 + VAT, visit www.exposureninja.com/ restaurant or text 1WEB to 88802

Issue 6 March 2014

|

45

S LP DS H g He waR a 5 tin g a to nin e R i n ga gie Hy

no more

scrubbing pots 1 Put liner in pot

2 Food remains in liner

3 Dispose of liner

& save money too • Keep food moist for longer • Don’t spend time removing dried on food • Avoid paying staff extra time to scrub your pots • Use less water and detergents

cuts cleaning time by

95%

Other sizes available, see website TM

Disposable Heat Resistant Food Safe Liners for Bain Marie Pots 46

| Issue 6 March 2014 free sample at www.easybags.net/free-samples Order your

Ltd

Equipment focus

Get frying!

Despite the clamour for healthier eating, sales of fried products have not really been hit. Here we give some tips on what to look out for when buying a new fryer

Henny Penny Evolution Elite Electric 142

“There are companies that claim, quite rightly, that many fried products can now be cooked in a combi oven, but this is only when using pre-battered fish and oven chips,” says Martin Hall, General Manager at Brakes Catering Equipment.

“For a more traditional batter style fish and fresh or frozen chips, which a lot of people still prefer for reasons of both quality and cost, only a fryer will do.”

Brakes Catering Equipment recommends, where possible, choosing

an electric fryer over a gas alternative.

This is because they are, by and large, more energy efficient and there is less on them to go wrong. “For example, an electric unit does not have a thermocouple, no gas interlocking is required and there are no gas jets to be cleaned,” explains Martin.

“With an electric fryer nearly 100% of the power goes into the oil, whereas if you put your hand over the exhaust of a gas fryer you will feel heat that is being lost,

so electric is certainly more efficient.”

And it is also worth noting that gas units also tend to use more oil. “Of course the choice of electric or gas might well be determined by the available power medium,” continues Martin. “When choosing a fryer look for one that is suitable for average everyday capacity rather than one that is geared towards the day when you are doing most frying.

“Your decision should also be based Issue 6 March 2014

|

47

Equipment focus upon what you are cooking in the fryer.

For example there is a big difference in cooking times for frozen chips and raw chips that have just come straight from a chipper.

“And remember, if you are going to be constantly adding frozen chips to the fryer, then you will need a unit that has a very fast recovery time. The size of the chips will also make a difference.

It is for this reason that some chipper manufacturers make different sized grids or blocks for forming chips.”

With the fryer being one of the workhorses of the kitchen, the fact it has almost no moving parts and a low maintenance cost, doesn’t mean that kitchen staff need not look after it. “With

“When choosing a fryer look for one that is suitable for average everyday capacity rather than one that is geared towards the day when you are doing most frying” budgets tight in the current economic climate operators should look at how they can get the best value for money from their fryer and, more importantly, their oil,” advises Kurran Gadhvi, Marketing Manager, Valera.

“The way in which the oil is handled has an impact not only on the quality of the food but also on the profits and it is a key area for both energy efficiency and cost effectiveness.”

So just how can you ensure that your fryer is working efficiently and

effectively? Kurran advises that regular filtering will help prolong the life of the oil and keep the equipment operating costs to a minimum as the unit works more efficiently. “All the big name manufacturers have models on the market which make light work of filtering so it needn’t be a chore. Having a fryer with two wells and using each one for different types of product will also help preserve the oil.

“Separate the high fat products, such as sausages and fish, from the chips as they will tend to break down the oil

much quicker. By cooking the chips in a separate well you can hope to get up to five days’ use out of the chip oil while the fatty oil may last just two.”

Useful contacts Brakes Catering Equipment 0845 931 9494 www.brakesce.co.uk

Jestic Foodservice Equipment 01892 831 960 www.jestic.co.uk

Valera

0845 270 4321 www.valera.co.uk

Two Jestic brands in acquisition announcement Two leading North American brands, Henny Penny and Wood Stone for whom Jestic Foodservice Equipment has the sole UK distribution rights, have announced a deal which will see the global fryer specialist acquire the Wood Stone Corporation, a leader in stonehearth cooking equipment.

Despite the acquisition, Henny Penny and Wood Stone will remain independent operating companies and will both continue to develop and manufacture products, as well as honour their respective channels. Jestic will continue to be the exclusive distributor for both brands in the UK. Steve Loughton, Managing Director of Jestic Foodservice Equipment said: “This acquisition is an exciting time for all involved. Jestic look forward to continuing to support both Henny

48

|

Issue 6 March 2014

Penny and Wood Stone with the distribution of their equipment throughout the UK.” Henny Penny, a brand known for pioneering the first commercial pressure fryer almost 50 years ago has built a reputation on innovation and development. It provides a wide range of appliances to suit individual business needs, with UK customers including KFC and JD Wetherspoon.

Regarded in much the same light, Wood Stone is renowned for offering one of the finest lines of gas or wood-fired equipment in the world and has already installed equipment in over 900 sites in the UK alone, including leading chains Zizzi, Prezzo and Strada.

What’s new

Keep up to date with this month’s new products Ice cream

Hot dogs

Company: New Forest Ice Cream Product: Salted Caramel Contact: 01590 647611 www.newforesticecream.com Made without the use of eggs and in a nut free environment, the new Salted Caramel ice cream combines the richness of fresh milk from Jersey Cows, with an indulgent caramel ripple and finished off with a touch of salt.

Also suitable for vegetarians it’s ideal for caterers looking to add something unique to their menu. The new flavour is perfect when used as a standalone dessert or use as an accompaniment to other puddings such as chocolate cake, sticky toffee pudding or apple crumble.

Salted Caramel ice cream is available in 4ltr and 4.5ltr catering tubs.

Hot water boilers Company: Glen Dimplex Professional Appliances Product: Burco Commercial Contact: 0844 815 3742 www.gdpacatering.com

Burco Commercial launched a new range of innovative, British manufactured hot water boilers in the summer of 2013. Now Burco has announced the ability to fully brand and personalise all

Foodservice supplier

appliances in the range.

Developing a technique for adding a vibrant, personalised wrap to the range, the boilers provide chains with the opportunity to increase brand awareness or promote a specific offering throughout their establishments.

Made from a hardwearing vinyl, the wrap can be personalised with a specific design, supplied by the customer or alternatively for an additional cost, Glen Dimplex Professional Appliances is able to design wraps to suit the brand’s exacting requirements.

Company: Bidvest 3663 Contact: 07823 332201

Company: Cherizena Product: Banoffee pie flavoured coffee Contact: 01422 319100 www.cherizena.co.uk

The new Dinky Dog from Mom’s is a much smaller version of the standard range, supplied chilled, made with a lower salt content, a natural skin casing and can even be supplied with a bun that has been specifically designed to fit. Like the rest of the range of hot dogs from Mom’s, it will be available in a variety of flavours: Smoky Bacon, Onion and Chilli Cheese.

With its premium portfolio, Mom’s hot dogs offer caterers a variety of tastes and textures with the Dinky Dog being perfect for a lighter bar snack, hospitality, sharing platters, and for children.

Product: Fresh meat offering

In response to market demand, Bidvest 3663, one of the UK’s leading suppliers to the foodservice industry, has doubled its fresh meat product offering.

The new range includes featherblade and minute steak cuts, pork rib and belly as well as a choice of smaller joints suited to a wide spectrum of customer sectors.

Since March 2013 the company has sold over 550 tonnes of fresh beef, pork, lamb and poultry by focusing on 15 core lines. A further 15 lines have now been added. The range includes a number of Red Tractor and Quality Meat Scotland accredited lines, which gives customers quality and provenance reassurance.

Coffee

Company: Moms Fabulous Dogs Product: Dinky Dogs Contact: 0845 548 2100 www.moms-uk.com

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

Coffee specialist Cherizena has launched a banoffee pie flavoured coffee.

Available as beans or ground, regular or decaffeinated, the blend is one of more than 25 different flavoured coffees offered. The firm also sells premium, speciality and seasonal coffees to cafés, coffee shops, independent retailers, pubs, bars, hotels and guest houses across the UK. The new flavour, along with the rest of Cherizena’s range, can be personalised and branded, or sold under the Cherizena brand. It’s available in a variety of pack sizes and can be teamed up with Cherizena’s ‘snip and pour’ packs for filter machines, which are available in boxes of 50, including filter papers.

Dough balls Company: Pan’Artisan Product: Naan Bread Dough Ball & Brioche Dough Ball Contact: 01730 811490 www.panartisan.com

Café du Monde, a supplier of deluxe coffee systems and principal distributor of Newby Teas to hotels and restaurants, has introduced three new Newby teabag varieties to its range. They are Moroccan Nights; Black Tea and Thyme and Winter Dream.

All varieties are packed in cartons of 25 tagged and enveloped teabags.

List prices start from £4.60* per 25. (*Caterer discounts may apply) “We are delighted to distribute Newby teas on an exclusive basis to the hotel and restaurant trade,” says Café du Monde MD, David Latchem. “These new varieties are very different and well worth trying, especially within our ‘Service en Chambre’ Hotel Bedroom beverages division.”

Issue 6 March 2014

|

49

Dates for your diary An update on what’s taking place over the next few months in food-to-go

Hotel & Catering Show 11th-12th March

Location Bournemouth BIC

Already seen as the must attend event for chefs, hoteliers and hospitality proprietors, the Hotel & Catering Show will give visitors and exhibitors the chance to network, share knowledge and discuss business opportunities.

New features for 2014, include; ‘Liquid!’, an interactive tasting arena where producers and wholesalers can showcase everything from speciality teas, coffees and soft drinks through to beers and

spirits; and the ‘Souårce Producers Market’, where small, independent, regional producers have the opportunity to showcase their products to some of the best chefs, restaurants and hotels in the country.

To ensure you get the latest information on the show look out for twitter updates @HotelExpoShow and use #HCSBournemouth in your tweets.

For more information turn to pages 30-31 for the show preview or visit www.hotel-expo.co.uk.

2014

Northern Restaurant & Bar Show 18th-19th March

Location Manchester Central

2014

Northern Restaurant & Bar 2014, the largest hospitality trade show outside London, returns to Manchester Central on the 18th & 19th March. Highlights amongst the 50 tastings, talks and demos include superstar chefs Michael Caines and James Martin cooking live, a cocktail competition with a top prize of a trip to St Lucia, courtesy of Chairman’s Reserve and the launch of the NRB Debate.

Now in its fourteenth year Northern Restaurant & Bar has become an unmissable event for food and drink operators across the region. With over 225 exhibitors supplying everything from food and drink to technology and services the show is bursting with new ideas and products for launching, refurbing or The London Coffee Festival celebrates London’s bustling and vibrant coffee scene. With over 20,000 visitors expected, The London Coffee Festival promises to be an unmissable event for discerning coffee lovers and those working in the coffee scene.

London Coffee Festival 3th-6th April 2014

Location Old Truman Brewery Brick Lane, London

Hotelympia 28th April -1st May

Location ExCel London

2014

The festival will feature over 250 artisan coffee and gourmet food stalls, tastings and demonstrations from world-class baristas, interactive workshops, street food, coffee-based cocktails, live music, DJs, art exhibitions and much more.

14th-15th May

The first ever NRB Debate will take place at Northern Restaurant & Bar, Manchester, on 18 March 2014.

This conference event will trigger unique discussion and generate valuable insights into what makes the Northern hospitality industry tick. Join Tim Bacon of Living Ventures, Marcello Distefano of San Carlo and Beau Myers of Beautiful Drinks as they discuss how they developed their businesses and the future trends they see shaping the industry.

Tickets are £50 inc VAT and on sale online at www.nrbdebate.co.uk.

from fashion to design and food. The London Coffee Festival is also proud to be the official launch event of UK Coffee Week™.

There will be two industry days held on 3rd and 4th April from 10am- 5pm. The event will launch to the public from 5:00pm on Friday 5th April with the session running from 5pm-8pm and then an Espresso Martini Launch Party from 8pm-10pm (please note some festival zones will be closed during the launch party).

Visitors will also gain access to Milk & Sugar, The London Coffee Festival new feature showcasing some of London’s most inspirational brands spanning

Visit www.londoncoffeefestival.com for more information and to book tickets.

Hotelympia is the UK’s largest foodservice and hospitality exhibition and the most effective platform to reach senior buyers from across the industry.

competitions and practical demonstrations to inspire you at this free to attend event.

It brings together professionals from equipment, food & drink, tableware, interiors, bathroom & spa, and technology in one unique event. It’s the largest UK foodservice and hospitality exhibition in terms of volume and breadth.

In 2014 Hotelympia is serving up more of the latest product innovations, award winning displays, Make a date in your diary for the Caffè Culture Show, which returns to London’s Olympia on 14th & 15thMay.

Caffè Culture Show

expanding businesses. Tickets are available free from www.nrbtickets.co.uk.

The show remains the only event in the UK dedicated to the café industry which will introduce you to the suppliers of those all-important products to set you apart and drive customers through your doors. Learn

A uniquely social environment, Hotelympia brings together the broadest range of future trends, fresh talent and new ideas to help the UK foodservice and hospitality industry push the boundaries in quality, innovation and sustainability.

Find out more about the event by turning to page 22 or visit www.hotelympia.com.

how to improve your coffee making skills in our barista training demos and attend our free seminar sessions, including a panel discussion on how to successfully deliver a quality coffee and tea offering when it’s not your core business.

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

Location Olympia, London

2014

Issue 6 March 2014

|

50

your business, your event

The UK’s leading café bar event If you are a new operation or an established business looking for expert advice, fresh ideas and inspiration, this is the event for you.

*entry

is *enotr n ythe £25 on theisdd£o2o5r oor

caffecultureshow.com/quick Show Partners:

Issue 6 March 2014

|

51

Chicken

Breast Fillet Pieces in a crispy batter

> > >

Ideal for pickin’ and sharin’ Great for kids & adults alike Collect Klucky points and win cash prizes!

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

Issue 6 March 2014

|

52