QuickBite Magazine October 2013

Make savings with Potliners

Chris Withey from Easy Bags, reveals the cost and time benefits of Potliners - their convenience product Online marketing

Equipment

Focus on

What’s new

Top tips on getting your online offering right

Find out how to clean up on your dishwashing needs

What to consider when choosing a uniform for your staff

We feature the latest products available in the food-to-go market

October 2013 Print edition ÂŁ3.25

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

Chicken at its very

best!

www.meadowvalefoods.co.uk 2

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Issue 1 October 2013

A message from the editor

Welcome Hello and welcome back to QuickBite magazine.

Due to popular demand, the magazine is back – the only monthly magazine specifically for the food-togo industry – giving you all the latest news about the food-to-go sector each month. Everyone here at the QB office has enjoyed putting this new issue together for you and we hope that if helps you in your business.

In this month’s issue you’ll find lots of advice and support on a vast array of topics – from starting a business, employment law, VAT, marketing and menu ideas. You can also find out what new products are available in our What’s New section.

Alongside the printed magazine, we’re now fully online too and you can find us at www. quickbitemagazine.co.uk. Register online to receive full access to all content too – which will be updated regularly. So you’ll get to see all the latest news and information that won’t appear in the magazine.

And if you’re an avid Twitter fan, you can follow us too @QuickBiteMag. Of course, feel free to get in touch via more traditional methods at editor@ quickbitemagazine.co.uk.

Editor

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

Editorial contributors Trevor Langley

Commercial Manager

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

Advertising sales

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

Design

QuickBite magazine has been created with food-togo businesses in mind, so if there is anything you would like to see in future issues, or just want to let us know what you think of the magazine, please get in touch.

Simon Warbrook design@quickbitemagazine.co.uk

Until next time, happy reading and I hope to meet many of you at the re-launch of QuickBite magazine at lunch! in London on 26th-27th September.

MVH Media Ltd.

Publisher 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 1 October 2013

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Contents

06 18

14 06

11

Industry news

ind out what’s been happening in F the food-to-go sector

Pizza ovens

inda Lewis Kitchens discusses L how adding pizza to your menu can help profits soar

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13

UK Border Agency news

ll the latest news about illegal A employment and issues as reported by the Agency

Employment law column

atherine Hill, Director of HR C Services at Kirsty Craig Associates updates us on the latest change to national minimum wage

Features 14

18

4

Contract catering

ind out how contract caterers F ensure that their offer is in tune with the high street

ood Standards Agency F column ind out more about the Food F Hygiene Rating Scheme

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Issue 1 October 2013

20 Product focus - Potliners

Chris Withey from Easy Bags talks about the benefits of their key product, Potliners

Menu ideas 37

Halal

round-up of some of the available A menu options in the halal market

23

Food review

revor Langley shares his dining T experience at restaurant chain, Prezzo

Marketing

29

How to…

30

Business profile

Equipment focus

eep your staff happy - and reap K the rewards uickBite talks to US fast food Q chain, Chipotle about it’s success here and in the US

35

Accountancy

39

Focus on…

32

24

dvice on starting a business and A all you need to know about VAT hat you should be looking out for W when choosing workwear

Design

21

Design inspirations

offee shop, The Press Room, gets C our focus in this design feature

Online ordering

op tips to make sure that you T don’t fall behind with technology

Warewashers

ooking at replacing your L dishwashers? Then you’ll find top tips here on what you should be looking for

What’s new 42

New products

selection of new products A available for the food-to-go sector

Diary dates 44

Dates for your diary

ey events coming up, plus a K reader giveaway!

Contents

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Industry news News in Brief

Student designs pioneering ice cube tea for UK market

Research conducted by Birra Moretti, the authentic Italian beer has revealed that more than a third of Londoners (35%) eat at the table only once a week or less with a massive “88% of the capital’s goggle-eyed inhabitants choosing to eat in-front of the TV”.

University College Birmingham culinary arts student Sumaiyah Patel has pioneered an innovative type of tea for the UK foodservice and retail market, as part of a product development competition run by the British Frozen Food Federation

The research, which polled 1000 Londoners in early July also reveals that almost 1 in 10 Londoners never eat at the table (9%) with 3% risking a soggy supper by choosing to eat in the bath and 10% of indigestiondefying Londoners choosing to eat whilst walking or running!

The BFFF competition challenged UK students to demonstrate the potential of frozen within the premium food category. It aimed to uncover a creative new frozen product which could be launched onto the UK market.

Said to be unlike other teas on the market, Sumaiyah’s new frozen tea cubes contain freshly frozen fruits and herbs. Four frozen tea variants have been developed; one inch square ice cubes that chefs and caterers can put directly into a tea cup, add hot water to, and drink.

Sumaiyah says her product is designed for the premium end of the market and hopes that people, “who are into good food” and who “enjoy a cup of tea” will embrace the concept. With an ever-increasing focus on healthy food, it is estimated that the fresh and natural frozen tea

Londoners Eating Habits - Key findings: • Men have a greater appetite for eating at the table than women with 49% of men surveyed stating that they eat at the table every day, compared to 38% of women • 17% of 45-54 year olds never eat at a table • 13% of Londoners favour dinner under the duvet – choosing to eat in bed • 27% of the capital’s residents prefer dining outdoors • 14% of Londoners aged 25-34 choose to eat on either the bus or the train

Coppola Foods, a third generation Italian food family business from Salerno, in the South of Italy, is celebrating the news that its Coppola Torchietti pasta and Coppola legumes, Borlotti and Bianchi di Spagna, have wowed judges in the Great Taste 2013 by being awarded Golden Stars.

Ernesto Coppola, Managing Director of Coppola Foods, is pleased at the results: “I’m extremely delighted about such fantastic recognition our simple staple products received out of almost 10,000 products entered into Great Taste this year.

“Great Taste is the most prestigious and trusted independent accreditation scheme for speciality and fine food and drink and we were very excited to get in for the first time even with a small range of products submitted.

We are now looking forward to the great opportunities ahead having gained extra credibility and support for our Coppola Gusto Italiano line.”

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cube could be a big hit within the UK. “I used to drink a lot of herbal teas and to be honest I thought that they were terrible,” said Sumaiyah.

“You can’t get the flavour out of dried herbs and fruits. They are artificial and tasteless. My frozen tea cubes give a burst of flavour. They are a tastier and more natural product.

Being frozen they not only lock the flavour in, but also stay fresher for longer.

“Current trends show that tea has become the new coffee. 60.2 billion cups are drunk every year. With different flavours becoming more prominent in the UK market, why hasn’t the idea of frozen tea been produced?”

Brian Young, Director General of British Frozen Food Federation, said: “Sumaiyah’s iced tea cubes are

Sumaiyah Patel hopes her new frozen tea cubes will be a hit with the foodservice

pure genius. She has taken an old staid product which has existed for hundreds of years, and transformed it into a fresh and flavoursome concept.

“The process of freezing her fruit and herb tea cubes is acting as a natural preservative. It means that consumers will taste them at the peak of their ripeness and quality.

This brilliance of flavour would be impossible with dried.

“We hope to see her premium teas in foodservice establishments and on retailer shelves very shortly.”

Brakes helps customers to deliver ‘Christmas Your Way’ To help customers prepare for the busy Christmas period, Brakes has launched a complete Christmas guide and toolkit, together with a dedicated website and new product range The new support package is said to help enable businesses to stand out from the competition and thrive over the festive months. Customers will be encouraged to think of the seasonal opportunities ahead and how to maximise the sales potential through a tailored approach for their specific audience, developed in conjunction with Brakes, harnessing the expertise that both partners can offer.

With Christmas being one of the most profitable periods for caterers, Brakes has developed a comprehensive ‘Christmas Your Way’ brochure which details ways operators can plan and prepare in advance, enabling them to capitalise fully on the Christmas sales opportunity.

A dedicated Christmas micro-site has gone live where operators can download the Brakes ‘Christmas Your Way’ guide and also have access to template marketing and promotional material, such as posters and menus, to help establishments promote their Christmas offering.

Neil Smith, Brakes’ Head of Food Marketing, said: “Christmas is one of the most important periods for caterers so it is critical that operators prepare now in

order to best utilise the opportunity so they don’t lose out to the competition.

“Planning from September enables operators to put themselves in the best place to drive a high footfall and in turn maximise profit. Our research shows that decisions about Christmas social events begin to be made as soon as summer is over, so it’s important to be ready.

‘Christmas Your Way’ is all about Brakes working with our customers to create menus that fit their specific business requirements.”

Industry news lunch! all set for success

News in Brief

Attendees at this month’s lunch! trade show, on 26-27 September, at the Business Design Centre in Islington, London, will be treated to a wealth of delicious new food products from some of the food-to-go industry’s leading manufacturers and suppliers Now in its sixth year and featuring 290 exhibiting companies, lunch! is firmly established as an essential event for buying teams from across the UK’s retailing, hospitality, snacking and catering sectors.

With recent research revealing substantial growth in the tortilla wraps market, Mission Foods will be showcasing their versatility at this year’s lunch! (stand M431). With new recipes and live demonstrations, visitors will discover a wealth of creative applications for wraps, along with top tips and recipe suggestions for this diverse category.

First time exhibitor Central Foods Ltd (stand M530) will be sampling new products from three key clients: ready-made pancakes and crepes from Crepe Cuisine; individually

wrapped free-from cakes and slices from Bells of Lazonby; and authentic, hand-finished French canapés and petits fours from Tipiak. All defrost and serve for maximum convenience for caterers.

Muffins now make up 33%* of all food bought in cafés, meaning that innovation in this category is vital in maintaining consumer interest. In response to this, Delice de France (stand M108) will introduce its unique Salted Caramel Muffin to the market, showcasing at lunch! this September. [*Allegra Project Cafe Report December 2012.]

Joe & Seph’s Gourmet Popcorn (stand U301) latest range addition is their Mint Chocolate flavour, available in 32g snack packs.

Elsewhere they’re reporting strong

Black Garlic™ has helped artisan ice cream company, Yummy Yorkshire Ice Cream Company, scoop a hat-trick of prestigious Great Taste Awards for its ice cream.

sales in Birleys Sandwiches, popular with a growing list of Britain’s best contract caterers, which have recently launched into the world of airline catering! “lunch! was a great show for us last year and we met some great buyers from a variety of sectors – and we got some really exciting listings off the back of it,” says Adam Sopher, Co-founder & Director of Joe & Seph’s Popcorn. “It certainly attracts the right kind of crowd for our product, so we’re hoping for more of the same this year!” lunch! opens 10am-5.30pm on Thursday 26 September and 10am5pm on Friday 27 September. For further information, visit www.lunchshow.co.uk.

Award-winning Trevethick’s Pasties team up with TICCO Foods

The artisan ice cream producer has been awarded a two star Gold rating for its Basil flavoured Ice Cream while its Coconut & Mango and Black Garlic™ flavours received a one star Gold rating each.

It is the sixth consecutive year in which Yummy Yorkshire has won Great Taste Awards, bringing its total number of awards by the Guild of Fine Food to nine.

The Great Taste Awards are acknowledged by producers, retailers and consumers as the definitive, independent benchmark for speciality food and drink.

Jeremy Holmes, Co-founder of Yummy Yorkshire, says: “Winning not one but three individual Great Taste Awards is a major achievement for a small, family run business like ours, especially for the sixth year in a row.

“We like to try and break the boundaries a little to create unusual flavours using regional producers where possible, so it’s a great honour to also receive awards for them.”

TICCO Foods Limited, one of the UK’s leading specialist foodservice groups, has teamed up with Cornwall’s Trevithick Bakery, to distribute their awardwinning, handmade Cornish Trevithick’s Pasties, to hundreds of wholesalers, independents and national groups in the restaurant, hotel, pub, travel and leisure sectors across the UK and Ireland TICCO Foods will be Trevithick’s sole frozen supplier, offering a range of their pasties including Cheese & Bacon, Cornish Steak and Mediterranean Vegetable.

Each Trevithick’s Pasty is carefully handcrafted using the highest quality, locally sourced ingredients and made to a secret family recipe over 150 years old. The pasties will be available in a standard size of around 380g and a smaller cocktail size of around 180g.

Mark Etherington, Managing Director of Trevithick’s Pasties, commented: “Our master pasty maker Ian Trevithick has been baking our pasties for many decades, using a much loved family recipe that was handed to him through the generations, making the recipe over 150 years old.

“We are delighted to be working with TICCO Foods, so that even more people across the country can try our unique recipe.”

James Whiteside, National Business Development Manager at TICCO Foods said: “As a specialist foodservice supplier, we always look to work with

producers with the same values as ours, and who put quality, passion and innovation at the heart of everything they do. We were very impressed with the quality and taste of Ian Trevithick’s Pasties, and look forward to providing the foodservice industry with some of the best Cornish pasties in the world.”

Heston Blumenthal’s new book Historic Heston which will be published 10th October 2013 will reveal his years of research into Britain’s historic gastronomic past that resulted in iconic dishes such as Meat Fruit that can be found on the menu at his restaurant, Dinner

by Heston Blumenthal, which is ranked 7th in the World’s 50 Best Restaurants.

Historic Heston charts a quest for identity through the best of British cooking that stretches from medieval to late-Victorian recipes.

Master pasty maker, Ian Trevithick, in action

“There is such an enormous amount of work and research in this book but it has been written in a very accessible way,” comments Heston Blumenthal.

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Industry news News in Brief Grand Cru, Café du Monde’s bestselling espresso coffee, has been recognised with an award in the Great Taste Awards, run by The Guild of Fine Food.

The British Frozen Food Federation (BFFF) has announced the theme for its fourth annual business conference on 20th February 2014 in Warwickshire

The Great Taste Awards, held annually, recognise excellence in speciality food and drink. The products are judged blind by a panel of independent judges who are experts in their field.

The British Frozen Food Federation Conference and Exhibition, which this year will focus on consumer perceptions of frozen food, brings together leading speakers from industry and economics. Speakers will share knowledge and expertise with delegates from many of its 300 member companies from across the frozen food industry.

This year BFFF aims to build on last year’s successful event which attracted over 220 delegates, a 46% increase on the 2011 event. Key decision makers from the industry will enjoy a conference programme which will span the major issues affecting both foodservice and retail sectors.

For 2014, speakers will cover the economic outlook for the UK as a whole, as well as the retail and foodservice industries in particular.

Experts from brands, wholesalers and retailers including Peter Franks, UK managing director at Dr

Grand Cru is the best selling espresso blend in Café du Monde’s portfolio of fine teas and coffees.

Delighted with the award, MD of Café du Monde, David Latchem, commented: “We are pleased that the judges have recognised what our customers have been telling us for some time – this is an excellent espresso blend that performs well as an espresso and yet retains a ‘bite’ in a latte or cappuccino. It reflects great credit on our blending and roasting team.”

It has long been reported that Brits waste money on food, but more recent figures, from a number of sources, have confirmed just how much is being thrown in the bin, according to My Favourite Voucher Codes.

Across the UK, households are collectively throwing away more than £10 billion(1) worth of food every single year, with the average cost per family nearing £500(1), according to the Institution of Mechanical Engineers.

The huge amount of food waste is supported by Waste and Resources Action Programme (WRAP), which claims around 15 million(2) tonnes of food is thrown away each year, with around half of it coming from residential homes.

WRAP claims that 7.2 million(3) tonnes of food is binned each year, with 61%(3) of that being avoidable and worth £12 billion(3) – equivalent to £55.95 per month, closer to £700 a year.

Sources: www.dailymail.co.uk/news/ article-2259883 www.england.lovefoodhatewaste. com/node/2163 www.theguardian.com/news/ datablog/2013/apr/26/brie-binfood-waste-value

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BFFF conference to focus on consumer perceptions of frozen food

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Oetker, will be looking into whether consumer confidence has returned to the food industry after criminality in early 2013.

Following an opportunity to network with other leading figures in the industry, representatives, including Oliver Cock, Managing Director-commercial at Compass Group and Peter Allan General Manager and Director of Cargill Meats Europe will discuss the consequences of shorter, less complicated supply chains for both the consumer and industry.

2013 conference delegate Chris Binge, Chief Executive, Fairway Foodservice, said: “This is a ‘must’ event if you want to know what’s going to happen to the economy.

Everyone will find some benefit no matter what side of the frozen business they come from.”

Brian Young, Director General of the BFFF said: “The BFFF Business Conference, which is

now in its fourth year, allows us to bring together producers, suppliers, distribution and supply chain and retailers to debate the issues that matter to the frozen food industry.

“As well as economic and industry updates from a stellar speaker lineup, the conference also provides an excellent networking and product showcase opportunity for businesses across the frozen spectrum.”

The conference will be held on 20 February 2014 at the Chesford Grange Hotel, Warwickshire. It will feature a keynote speech from renowned explorer Sir Rannulph Fiennes OBE who will demonstrate how the qualities of an explorer are crucial to success in business.

For further information, visit bfff.co.uk/category/businessconference or call 01400 283090.

New takeaway exhibition puts innovation on the menu Visitor registration is already gaining momentum for Takeaway Innovation Expo 2013 at Olympia London on 28th-29th November Aimed at progressive takeaway restaurants, the exhibition will bring together like-minded professionals to share ideas and develop professional knowledge centred on innovation in the takeaway industry. The exhibition offers a unique chance for takeaway owners to develop business skills and explore new technology, as well as enabling anyone who is considering getting into the industry to find out more about it.

The exhibition will be packed with 85 free insightful seminars from business experts and leaders in the takeaway trade. Confirmed speakers include Just Eat, LinkedIn, Facebook, Doug Richard (former ‘Dragon’), Eamon Fitzgerald (Naked Wines), Ajmal-mushtaq (Best Delivery Restaurant / Takeaway in Britain 2012), Clive Rich (The £10bn negotiator), Marcus Carter (Food Ventures), Tom Alcott (Pepper Mongers), Brad Burton

(4Networking), Vegware, Rob Hudson (National Association of Shopfitters) and Local Secrets.

As well as seminars, there’s a comprehensive workshop schedule and networking opportunities so that visitors can be sure to find the relevant advice or information they’re looking for. There will be 80 exhibitors at the show covering everything from online ordering systems to apps, EPOS, franchise opportunities and much more.

The headline sponsor for Takeaway Innovation Expo 2013 is the leading UK online takeaway service Just Eat, while partners include The British Hospitality Association, Automatic Door Suppliers Association, National Association of Shopfitters, BusinessesForSale, Federation of Bangladeshi Caterers, Catering Insight and the Sustainable Restaurant Association.

Pizza Hut UK Managing Director, Mark Fox, is the latest high profile speaker to confirm they will speak at November’s Takeaway Innovation Expo. Pizza Hut Delivery are undertaking a £20 million investment plan that is set to create around 2,000 jobs and open 100 new stores in the UK by 2014.

The seminar is aimed at helping businesses find out more about Pizza Hut’s ambitious plans for expansion and the lessons that could apply to them.

Tickets are completely free and you can register now at www.takeawayexpo.co.uk.

Industry news Employers can pedal towards improved productivity

News in Brief

Soaring numbers of employers are investing in cycle storage facilities according to workplace equipment supplier Slingsby The boost is said to come following the huge boom in cycling over the last 12 months which is boosted further by Britain’s successes in the Olympics and Tour De France – and the trend could also be helping to increase employee productivity according to a new study.

Research in Aviva’s Health of the Workplace 2012 report reveals that after introducing health-related benefits, including bikes for work schemes, 89% of employers saw productivity increase, 88% felt employees were more motivated and 83% experienced reduced sickness absence.

In 2012 the Government’s ‘Cycle to Work’ scheme saw a 7.9% increase in take-up compared to 2011. The scheme makes it possible for employees to save money on bikes and related safety accessories by making them completely taxdeductible.

Employees effectively ‘hire’ a bike from their employer by paying monthly instalments that are taken from their salary before tax. The hire agreement usually lasts for between 12 and 18 months and then the employee buys the bike for a percentage of its original cost price.

Lee Wright, Marketing Director at Slingsby, which supplies more than 35,000 products across all industries, said: “Recently cycling has become hugely popular with the success of British cyclists Chris Froome and Bradley Wiggins in the Olympics and Tour De France helping to put the sport in the spotlight.

“In addition, rising fuel prices, improved cycle networks and the nation’s desire to stay healthy all make cycling even more appealing. As a result there are thousands more bikes on our roads.

A leading specialist roaster, Grumpy Mule, has won nine Awards in the 2013 Great Taste Awards.

Grumpy Mule coffees received one 3-Star Gold, five 2-Star Gold and three 1-Star Gold in the Guild of Fine Food’s Great Taste Awards.

Just one of the cycle storage facilities that is available from Slingsby

“The ‘Cycle to Work’ initiative is also continuing to have a positive impact on the numbers of people cycling to work. Since the scheme launched in 1999 we have seen orders for cycle storage equipment continually growing year on year and we have expanded our product range substantially to meet this demand, with products now ranging from individual wall-mounted racks for individual bikes through to secure compounds that can store large numbers of bikes.”

For further information on the ‘Cycle to Work’ scheme visit www.cyclescheme.co.uk.

IBS integrates PayPal app to offer mobile ‘face’ payments Intelligent Business Systems (IBS) has worked with PayPal to integrate a mobile payments app into its EPOS-driven systems to enable bars and restaurants to offer their customers a quick and easy ‘face’ payment alternative to cash and credit/debit cards The first integrated solution on the UK high street, users simply load the app on their smartphone to search and discover local hospitality and retail businesses. Users can then check in to a location by ‘dropping the pin’ on the outlet they want to visit to notify the operator they are on site.

When it comes to paying the bill, the waiter or waitress hits the PayPal button rather than the cash or credit/ debit card button, clicks the account holder’s photo that appears on the terminal or handheld screen and the bill is deducted from the user’s PayPal account.

The solution automatically issues a fully itemised receipt via e-mail to the account holder for their records.

An extra layer of security is added to the app as the user is identified by his or her image on the screen.

PayPal has been trialling the app at the Revolution bar in the Richmond area of London, close to the online payment and money transfer provider’s head office in the capital.

The PayPal solution for POS Systems is now available to IBS customers using POSLink touchscreen technology and cloud-based StockLink Online software.

“PayPal selected us because of our prestigious client

portfolio in the capital and our in-house development resources,” explains IBS Managing Director, Gareth Powell. “We’re delighted to have integrated the app into our POSLink/StockLink offering as it gives our clients payment options to enhance the guest experience.”

“The new technology being used at Revolution bar and restaurant in Richmond means that customers can now leave their wallet or purse at home, and be amongst the first in the country to use their profile picture to pay,” says Rob Harper, head of retail services at PayPal UK. “Built into the existing point of sale systems, paying by PayPal simply becomes another payment option for customers, with little change needed from the retailer.

“We predict that by 2016 customers will be able to leave their wallet or purse at home and pay using their phone or tablet.”

As well as being a quick and easy way to pay, the app allows users to order ahead online with selected operators. Simply log in to the application to send the order and make the payment in advance. Within seconds, the account holder receives confirmation when his or her food and drink will be ready.

The brand is no stranger to Great Taste Awards having been recognised for its ethical and distinctive coffees by the Guild every year since 2007.

The Grumpy Mule range has traditionally been produced by Bolling Coffee Ltd, one of the leading independent roasters of high quality, fresh coffees to the food service industry in the UK. Bolling Coffee Ltd. was recently acquired by Bewley’s, Ireland’s leading coffee roaster. The acquisition positions Bewley’s as a major player in the supply of coffee and equipment solutions to the Foodservice trade across the British Isles.

Bewley’s UK Managing Director, Brendan McDonnell said: “The recent win of nine Great Taste Awards for Grumpy Mule only reaffirms the quality associated with the brand and its products.

“It is really great news for our team and for our producer partners at origin. At Bewley’s, we are committed to strengthening the Grumpy Mule brand by continuing to source the highest quality, sustainable coffees from coffee producers while focusing on excellence at every point of contact with consumers whether that is through foodservice or retail channels.”

Just Falafel, one of the largest falafel chains in the world, has appointed Leonardo Valettas as its Franchise Operations Manager.

This appointment forms part of the company’s on-going strategy to roll out 200 stores in the UK market over the next five years.

Leonardo’s role will focus on driving the on-going expansion of the Just Falafel franchise network in the UK, bringing over 20 years of experience across the QSR, fast casual, cafe, and retail sectors.

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Industry news News in Brief

HIT Training has appointed Mike Worley to the Board as Director responsible for all HIT’s hospitality sector apprenticeships and client staff development programmes.

Mike will head up a team of 400 hospitality expert trainers and managers working with over 8,000 learners and operating from 47 offices across the country.

Commenting on Mike’s appointment, Jill Whittaker, HIT’s Managing Director said: “Our hospitality apprenticeship programmes have grown substantially over the past two years and this now warrants a Director with specific responsibilities for this sector.”

In addition to Mike’s appointment, HIT’s current Operations Director, Sara Goldie, will be taking additional specific responsibility for the company’s Partnership arrangements, Employability programmes for the unemployed and direct control of HIT’s healthcare subsidiary ‘Connect2Care’ where significant growth in domiciliary care training is planned.

Victor Manufacturing has recently appointed Matthew Walrond as Sales Manager for the South West region.

Andrew Gibson, Sales Director of Victor, says: “Matt has a solid working knowledge and experience of catering sales and the food service market. He comes to us from a regional food wholesaler and prior to that he worked for Unilever.

Before that he was with a catering equipment distributor in the South West.”

The new appointment comes hot on the heels of Victor’s announcement of a £300,000 investment in new machinery at its Bradford plant to improve production and allow the company to expand into new markets.

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Square Pie opens fifth shop Square Pie brings Pie & Mash back to the East End as it unveils a fifth shop at Westfield Stratford, introducing a brand new look and wider menu Following the success of its recent opening at Bluewater in Kent, London-based Square Pie, founded in 2001, has launched a new outlet at the World Food Court, Westfield Stratford, sharing 1,400 covers with other major operators including Pho, Tortilla and Yo! Sushi.

Square Pie already operates four shops, located at Old Spitalfields Market, Bluewater, Westfield London and ExCeL Exhibition Centre.

Opened in August, Square Pie revealed a new look and a wider menu with lighter options alongside their classic award-winning pies and fresh mash. The new shop showcases their new branding and designs (working with Pentagram), with a classic yet modern British feel.

The new menu features lighter options such as British salads, sweet potato mash and 50% less fat ‘Naked’ Pies and allows customers to choose any combination of hot and cold sides (over 6,000 variations) giving them the option to eat as little or as much as they like, to suit appetite or budget.

News of the opening comes after what has already proven to be a triumphant summer for Square Pie.

In July, they served over six tonnes of freshly mashed potato and pies to revellers at Glastonbury festival.

Martin Dewey, Square Pie’s Founder, also hand delivered an expertly crafted Shepherd’s Pie with a Square Pie twist to the Rolling Stones ahead of their performance on the Pyramid Stage. Band member, Keith Richards, has a mild obsession with Shepherd’s Pies, and even featured a recipe of the iconic British staple in

his autobiography.

Martin Dewey comments: “After a marvellous start to the summer at Glastonbury we can wholeheartedly say that the British still love pies, even when temperatures match the South of France.”

Square Pie has recently secured funding and plans to operate 20 Square Pie outlets within the next four years.

Coolberry launches Treats Truck Coolberry Café has converted a traditional ice cream van and transformed it into their new Treats Truck “People all over the country are getting a real taste for our CoolberryCafé frozen yogurt,” says Michele Young, founder of the frozen yogurt concept. “We’ve been selling our yogurt product to cafés, universities and other foodservice operators for the last three years and we have also been very active on the events and festivals circuit during 2012 and 2013.”

Having started with their three wheeler purple piaggio they already generated a huge amount of interest in their product and earlier this summer converted a traditional ice cream van into their new ‘Coolberry Café Treats Truck’ and have been inundated with requests and bookings ever since!

“You might have seen us driving through London over the summer, as

we had lots of corporate bookings bringing cool, refreshing treats to hot and bothered workers across the city,” explain Michele. “Or you might have overtaken us on the motorway – we’ve been at festivals in Dorset, across Berkshire, Hertfordshire, Buckinghamshire, Oxfordshire and the Midlands building brand awareness and swirling out fro-yo’s by the pot-full.

“In fact, after such positive feedback from students at one of the University end of term festivals, we are now about to launch our concession on campus in one the UK’s biggest Universities!”

Coolberry’s offer can be implemented across all types of food businesses and they currently have customers selling their frozen yogurt in fast food outlets, coffee

shops, restaurants and catering establishments across the UK and Ireland. The company can offer a comprehensive start up package with supporting point of sale, training and tips and tricks to help maximise your sales and profit. For more details, just visit www.coolberrycafe.com.

Coolberry’s Treats Truck has proven to be a popular concept

Industry news Industry leaders voice their support for new Casual Dining show With exhibition space filling up fast and several key seminar spots already confirmed, Casual Dining – the new trade event for the UK’s world leading casual dining sector – is well on track for a successful inaugural event when it launches next year, at the Business Design Centre, Islington, in London, on 26-27 February 2014 Diversified Business Communications UK, which has a growing portfolio of market-leading events in the food sector, including the award-winning lunch! exhibition and The Natural Food Show, says it’s delighted with the industry-wide support Casual Dining is receiving.

“It really is fantastic to see the way that the industry is responding to the launch,” comments Group Event Manager, Chris Brazier. “When you consider that the UK branded restaurant market is forecast to be worth as much as £22bn by 20181, it’s perhaps not that surprising that so many companies are looking for ways to enjoy a bigger bite of these lucrative out-of-home sales. So, really, Casual Dining couldn’t have come at a better time.”

It’s not just the exhibitors that are getting behind the Casual Dining concept. Representatives from The Peach Report, Propel Info, Horizons, and Allegra Strategies, are all confirmed to join the Casual Dining Keynote Theatre programme. A host of well-known operators, such as Andrew Guy, CEO of Ed’s Easy Diner Group for example, are also lending their support to the launch, including Ask, PizzaExpress, Zizzi, Prezzo, Chimichanga, Pizza Hut and Carluccio’s all having announced

The Casual Dining Show will take place 26-27 February 2014

their intentions to send their buyers and specifiers to next year’s Casual Dining show.

“Casual Dining is the right idea at the right time,” comments Andrew Guy, CEO of Ed’s Easy Diner Group. “A trade show specifically for everyone involved in the fastest growing and most exciting part of the eating out market – I’m looking forward to it!”

With the launch now just under six months away, the latest exhibitors to confirm their presence are McCormick – one of the world’s leading suppliers of spices, seasonings and flavourings; Francis Catering Equipment; Franke Coffee Systems; EPOS specialists Comtrex Systems; Eden Contract Furniture; foodservice distributor SFD; Rich Sauces; and Global Ethics, with its One drinks brand.

Casual Dining will take place at the Business Design Centre in Islington, London, on 2627 February 2014. For further information on exhibiting, please contact Chris Brazier on cbrazier@ divcom.co.uk.

Visitor registration is due to open in October 2013, to register an interest in attending, visit www. casualdiningshow.co.uk.

Pizza ovens Pizza ovens

Add pizza to the menu and watch profits soar For fast food outlets, food-to-go and quick serve restaurants that are looking to expand their menus and boost profits, installing a versatile, quality pizza oven could well be the answer, advises Linda Lewis Kitchens With pizza recognised as one of the most popular foods in the UK, adding fresh takeaway pizza to the menu - sold either whole or by the slice - will substantially widen menu options and draw in the crowds. Quick and easy to prepare and cook from fresh or frozen dough, pizza offers impressive margins too.

For true authenticity, it’s important to invest in a quality pizza oven that can produce consistent results. Such an investment need not cost the earth, and the right choice of oven can even cook a variety of other foods to further expand customer choice and margins.

The Cuppone range of Tiziano electric pizza ovens is available exclusively from Linda Lewis Kitchens and is a popular choice throughout fast food outlets where space and money is at a premium. Available in various deck sizes, these ovens are time efficient, cost effective and compact in size, with selected models capable of cooking up to four 12” pizzas in 3-6 minutes with the authentic stone-baked taste of Italy.

The Tiziano pizza oven can also cook a variety of other quick dishes too, including fish, meat, pies, sausages, pasta and jacket potatoes, as well as being useful for reheating or finishing off dishes during busy service hours. For those outlets that cater for large volumes, this model comes in single, twin and triple deck sizes and can even be stacked to cope to cope with reduced space.

For further information about these products, visit www.linda-lewis.co.uk or call 0161 633 5797.

The Tiziano range of Cuppone pizza ovens from Linda Lewis Kitchens are available in single, twin or triple deck versions

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UK Border Agency news Changes to immigration rules

On September 6th, a written ministerial statement was laid in Parliament outlining a number of changes to the Immigration Rules The changes, which come into effect on 1 October 2013, will mean greater flexibility for businesses and workers and include: • removing the English language requirement for intra-company transferees; • making it easier for graduate entrepreneurs to switch into Tier 2; • waiving share ownership restrictions for some senior staff; and • allowing some students to work as interns under the Tier 5 government authorised exchange scheme.

Further changes include: • expanding checks to ensure applicants for work and student visas are genuine, and that they intend to meet the conditions of leave they apply for; • introducing powers to refuse Tier 4 extension applications where the applicant cannot speak English;

• introducing a scheme which allows some locally engaged staff in Afghanistan to relocate to the UK; • setting new youth mobility scheme quotas for 2014; • enabling those who demonstrate exceptional promise in the arts to apply under Tier 1; • changes to the way we handle settlement applications for refugees who have committed crimes, and adding the power to curtail leave for persistent or serious offenders; • introducing temporary Immigration Rules so participants and personnel can come to the UK during the 2014 Commonwealth Games; • minor changes and clarifications to the Immigration Rules, including those relating to family life.

From 28 October there will also be changes to the way applicants for indefinite leave to remain are required to demonstrate their knowledge of the English language and of life in the UK.

Six immigration arrests in Northern Ireland Six immigration offenders have been caught following raids by UKBA officers carrying out checks on staff at restaurants and takeaways across Northern Ireland.

On Friday 9th August at the Red Wok restaurant on Governor’s Road, Lisburn, two Malaysian women, aged 25 and 47, and a 21-year-old Malaysian man were arrested for having overstayed their visas.

All three have now been removed from the country.

At the Spice India takeaway on Belfast Road, Newry on 29th August, a 26-yearold Nepalese man who had entered the UK illegally was arrested. He has also

been removed from the UK. On 4th September at the Zaiqa Tandoori takeaway on Grand Parade, Belfast, a 41-year-old Pakistani man who had entered the UK illegally was arrested.

Another Pakistani man aged 28 was also arrested when found to be working illegally in breach of his visa conditions.

None of those encountered had the right to work in the UK. The businesses have each been issued with a fine for employing illegal workers. To avoid fines of up to £10,000 for each employee, evidence must be provided that the correct pre-employment checks were

made on the workers - such as seeing a passport or Home Office document.

Those arrested in Belfast are being held in the UKBA’s detention centre in Larne House, Larne while steps are taken to also remove them from the country.

Mike Golden, Home Office, said: “Foreign nationals who are in this country illegally should be in no doubt that they will be caught, arrested and removed from the UK. “We are determined to crack down on immigration offenders and anyone found living or working here illegally is liable to be detained and removed.”

Five arrested in Gwynedd and Flintshire raids Five men have been arrested during UKBA enforcement operations at businesses in Gwynedd and Flintshire checking the immigration status of staff.

On 4th September, UKBA officers visited the East Meets West restaurant on High Street, Abersoch, where they arrested three Bangladeshi men aged 24, 26 and 29, who had overstayed their visas and were working illegally.

On 5th September, officers raided the Caerwys Stores on South Street Caerwys, where two Indian men, aged 27 and 43, were arrested for immigration offences.

All the men arrested are currently in Home Office detention awaiting their removal from the UK. Richard Johnson, Immigration Enforcement, Home Office said: “Where 12

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we find people living and working illegally in the UK we will seek to remove them.

“We would urge anyone with information about suspected immigration offenders to get in touch so we can take action.”

The East meets West restaurant has been issued with a fine and will now have to provide proof that the correct rightto-work checks were carried out or face a fine of up to £10,000 for each illegal worker.

Every year, the Home Office issue fines on hundreds of companies which fail to carry out legally-required checks on their staff. The UKBA provides support to employers so they can understand the rules, including visits by staff, a dedicated telephone helpline and website.

Employers unsure of the steps they need to take to avoid employing illegal workers can call the agency’s employers helpline on 0300 123 4699.

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

Changes to national minimal wage

Catherine Hill, Director of HR Services at Kirsty Craig Associates

The ever-changing face of employment law can be confusing but it is really important that you keep up to date with your responsibilities as an employer. Catherine Hill, Director of HR Services at Kirsty Craig Associates updates us on the latest change to national minimum wage On 1st October this year, the national minimum wage is due to rise again, to £6.31 per hour. The following table illustrates the impact of this increase so that you can calculate what effect it will have on staffing costs for your business.

21 and over

18-20

Under 18

Apprentice

New Rate (from 1 Oct)

£6.31

£5.03

£3.72

£2.68

Current Rate

£6.19

£4.98

£3.68

£2.65

Government introduces New Measures to ‘Name and Shame’ The minimum wage was introduced to raise the standard of living of workers and to reduce poverty, but plans for further rises have been described by small business groups as ‘unwelcome’ and ‘illogical’ with many employers saying they will find it hard to meet the next stage of increases. Whatever you think about the minimum wage, paying less than this to your workers is illegal and it is now subject to tough action from the government if underpaid.

Employers who do not pay the minimum wage will be named and shamed under a revised scheme from October 2013.

The government has revised rules around the National Minimum Wage (NMW) to make it easier to name employers who don’t pay workers properly. Under current rules the minimum amount of NMW owed to workers had to be at least £2000 and the average per worker at least £500 before an employer could be named.

But now these restrictions have changed so that any employer who breaks minimum wage law can be named. This new

approach is in addition to the financial penalties (up to £5000) which employers already face if they fail to pay NMW. In the most serious cases, employers can be prosecuted.

The revised scheme will name employers who have been issued with a Notice of Underpayment (NoU) by HMRC. This notice sets out the owed wages to be paid by the employer together with a penalty for not complying with minimum wage law.

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.

What you need to do now 1. Check which of your staff will be affected by the increase 2. Make sure you adjust your payroll records accordingly 3. I f you don’t do the payroll yourself, then make sure you tell the person who is responsible 4. M ake a note to check that the adjustments have been done correctly for the first payroll after the increase has come into effect 5. I nform those employees who will benefit from the increase, what their new pay rate will be and from when If you need further information on any of the above or help with your employment law or people management issues please call on 0844 846 1864 or email hello@kirstycraigassociates.co.uk.

“The government has revised rules around the National Minimum Wage (NMW) to make it easier to name employers who don’t pay workers properly” Issue 1 October 2013

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Contract catering

Contract caterers How do contract caterers ensure their offer is in tune with the trends on the high street? We find out how it’s done at Elior UK 14

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At Elior, it’s the whole experience that matters - the contract caterer is committed to delivering “joy, pleasure and service with a smile” to customers.

“For example, the demise of the lunch hour and the rise of the ‘desk-fast’ means demand for grab-and-go options is high and has a big influence on our offer.

Elior UK is part of the Elior Group, which operates across Europe with annual revenues of €3.6bn. Carl Morris, Director of marketing and corporate communication, Elior UK explains: “As a contract caterer, our aim is provide fresh, tasty food - we want to deliver the ultimate customer experience and one that really meets the needs of the consumer.

“We have to be competitive, innovative and deliver fresh and exciting concepts, so spend a lot of time looking at market trends, both UK and worldwide, to make sure what we’re delivering is on-trend.

Guest research, consumer insight and a keen handle of the high street’s ‘next big thing’ all play a huge part in the development of our offers.

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

Order your free sample at www.easybags.net/free-samples

Ltd

Contract catering “It’s then important for us to make sure the ‘trend’ is relevant to our customer base. As a contract caterer we deliver catering for a wide range of people with different tastes, budgets and needs.

What’s right for university students won’t be right for office workers at a law firm or investment bank, which in turn won’t be right for workers on a production line, or customers at a museum café.”

Bespoke offer Elior UK operates high profile catering contracts across business and industry, healthcare, defence, education, stadia and heritage sectors. It provides customers with a bespoke offer that focuses on great

food, drink and customer service. Clients are as diverse as Linklaters, Everything Everywhere, West Ham Football Club, National Welsh Museums, Inmarsat, Waterstones and Kingston University.

Carl continues: “Our culinary team and marketing department work closely to develop appealing in-house offers.

These include Heavenly Burger and Pizza Foundry where gourmet burgers and freshly made pizzas come as standard.

Deli-concept Go Sasa, build-your-ownsoup offer Umami and ChU*, a street food offer based on Malaysian, Indian, Oriental, American and North African cuisine, all offer healthy, convenient choices that reflect what’s available on the high street.”

However, sometimes an external branded offer is seen as a better fit for a site. “We often work in partnership with branded operations to deliver the best experience to customers,” says Carl. “A classic example of this is coffee where we operate brands like Costa or Starbucks on our customers’ sites.”

“What’s right for university students won’t be right for office workers at a law firm”

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Contract catering

Umami

A closer look at three of the concepts Umami

A revolutionary ‘build-your-own-soup’ offer devised by Elior that creates theatre and interaction between the customer and server. It aims to maximise the profit potential of soup - keeping customers onsite for lunch. * 90% of customers said that they loved the product and would eat it again (“It’s tasty, pleasant and a change to what I would normally have.”) * Based on average sales of 30 portions per day there is the potential to generate an additional £10,000 in sales at each site by introducing the brand.

ChU*

A world cuisine brand and retail concept that allows Elior to offer consumers fresh, healthy, authentic street food to eat in or take away - again keeping customers on-site.

The menu is based on Malaysian, Indian, Oriental, American and North African cuisine. It recreates authentic dishes from around the world, allowing sites to offer eat-in or take-away options from a main, premium and side dish menu.

Like Umami, ChU* has generated an impressive sales uplift and great feedback from sites.

Peter Joyner, Food Development Director, Elior UK, explains why it was developed: “ChU* has been developed to meet the existing demand for world cuisine and in anticipation of the growing trend for street food.

“There is a huge trend for ethnic cuisine on the high street which is seen in successful chains such as Wahaca, Wagamama, Tiffinbites and The Real Greek. Ethnic food currently accounts for over 60%1 of the European food market with new cuisines emerging to challenge

Sources 1 Mintel's Ethnic Restaurants and Takeaways Report 2009 2 Eurest Lunchtime Report 2008

the dominance of Indian and Chinese food.

“ChU* has been developed to compete with the branded food chains and offer customers great choice, quality, service and convenience. It aims to inspire customers and offer them a great value lunchtime offer.

“With the average lunchtime only 28 minutes2 long, ChU* offers convenience, taking the best bits of branded restaurants and bringing them to life in Elior sites.”

Fresh

Elior’s latest concept, Fresh, is a salad bar offer that encourages healthy eating at its sites. With over 100 salad recipes, Elior’s chefs prepare salads fresh in front of customers. The popular concept is already helping organic growth.

More information is available at www.elior.co.uk

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17

FSA column

Food hygiene is getting easier to spot in Wales The Food Hygiene Rating Scheme has been operated in Wales by local authorities in partnership with the Food Standards Agency since October 2010. It is designed to help consumers choose where to eat out or shop for food by providing information about the hygiene standards in restaurants, pubs, cafés, takeaways, hotels etc., as well as supermarkets and other food shops. Earlier this year the National Assembly for Wales passed the Food Hygiene Rating (Wales) Act 2013 (The Act).

This comes into force in November 2013 and makes some important changes to the scheme.

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So what will this mean to you and your business? Here’s a summary.

high standard of compliance in all three elements of the inspection.

What the ratings mean

Inspections

The hygiene standards found at the time of inspection are rated on a scale. At the bottom of the scale is ‘0’ – this means urgent improvement is necessary. At the top of the scale is ‘5’ – this means the hygiene standards are very good.

When carrying out a food hygiene inspection an officer will consider the following elements, which will then determine the business’ food hygiene rating: • hygiene– how the food is prepared, cooked, re-heated, cooled and stored • the condition of the structure of the buildings – including the cleanliness, layout, lighting, ventilation and other facilities

The rating you are given shows how well you and your business are complying with food hygiene law. To get the top rating of ‘5’, businesses must demonstrate a

FSA column • and, importantly, how food safety within the business is managed and how the business records what it does to make sure food is safe.

Following inspections food safety officers are required to inform you of your rating and, if you didn’t get the top rating, improvements needed to achieve that.

You will receive this in an inspection report letter, along with your food hygiene rating sticker.

Following notification of your food hygiene rating, and once the period allowed for appeal has ended (21 days after you receive the notification), your rating will be published on the Food Standards Agency website at: food.gov.uk/ratings

Displaying the sticker Following notification of your rating you will be required under the Act to display the sticker provided by your local authority.

You will normally need to do this 21 days from the date you receive notification (this is how long you have to make an appeal).

You may display your rating before the end of this 21 day period if you decide not to make an appeal.

The Act requires that you must display your sticker at or near each entrance to your premises that is available for use by customers. Stickers must be in a conspicuous place where they are capable of being easily read by customers before they enter the establishment when it is open for business.

Telling customers Under the Act you and your employees must also tell customers, if asked, the rating the business has received. This applies in a face to face situation as well as over the phone.

Removal of previous stickers You must remove your food hygiene rating sticker from display, and destroy it, once it is no longer valid. The sticker will no longer be valid 21 days following notification of a new rating or when there has been a change in ownership of the business.

Appealing against the rating You can appeal against a rating if you believe it does not accurately reflect the hygiene conditions at the time of the officer’s inspection, or that the rating criteria were not correctly applied. This appeal must be made, in writing, on the standard appeal form to the local authority within 21 days from the date that you receive the notification of rating. Details of where to find the form and where to send it once completed can be found in the inspection report letter.

The appeal will be considered by an officer from the authority, who was not involved in the original assessment of the food hygiene rating being appealed. The local authority must decide the appeal and notify you of the outcome within 21 days of receiving the appeal.

If you do make an appeal you’ll need to display the relevant sticker after the appeal has been decided.

Re- Rating You can ask the local authority for a visit to be carried out before the date of the next food hygiene inspection so improvements can be checked and a new rating given if appropriate.

Your request must be made in writing, on the standard revisit request form and you must provide information on the improvements that have been made to the hygiene standards. You must continue to display your current rating sticker as required, at the time when making the request for a re- rating, until you have been notified of the outcome of the re-rating visit.

If you have made an appeal, you cannot make a request for re-rating until the appeal has been determined.

The re-rating revisit will take place within three months of the request being made by the business, and you will not be informed in advance of the specific date and time of the visit. Although it is anticipated that most re-rating re-visits will lead to an improved rating it is possible for a lower rating to be given if standards have slipped.

There will be a charge for the re-rating visit and further details of the costs will be provided in the inspection report letter.

Right to Reply Businesses have a “Right to Reply”. The Right to Reply allows a food business operator to comment on the rating given to the business. For example, a business may wish to publish information in relation to what they consider to be particular circumstances at the time of the inspection that affected the rating. These comments must be made in writing to the local authority using the standard Right to Reply form. The form should be forwarded to the local authority who will assess the comments and, if in agreement, forward to the FSA who will publish the comments on the Agency’s website, along with the rating. Further information on where to find the form and who to send your completed Right to Reply form can be found in the inspection report letter.

Failing to display your rating sticker The local authority has powers if you fail to display your sticker, display an incorrect sticker or mislead customers in relation to the food hygiene rating. This will be through the use of fixed penalty notices. A fixed penalty notice may offer the opportunity for a person to pay a penalty of £200 within a period of 28 days, from the day that the penalty notice is given, or a reduced penalty of £150 if payment is made within 14 days. The Food Hygiene Rating (Wales) Act also allows for prosecution where necessary through Magistrates Court.

Need further information?

For further advice on the Food Hygiene Rating (Wales) Act 2013 or any other queries relating to food law you should contact your local authority.

Issue 1 October 2013

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19

Cover story

Potliners help save time – and money When Easy Bags Ltd launched Potliners, the food safe Bain Marie Liners, the world was a different place. Looking back now, the money in the market seemed plentiful. Back then the Bain Marie Liner was a bit of a luxury as they were bought by people who simply didn’t like washing the Bain Marie pots after a long day. Sales of Potliners were in continual growth as more people discovered them via adverts, trade shows and word of mouth.

However, more recently the reason to buy a Bain Marie liner has changed.

“Within a year I noticed that conversations at trade shows had changed,” says Chris. “I found myself demonstrating the ways that using Potliners saved on operating costs and kept the product in a better condition.”

So why the shift? We all know that money is tight for the caterer and their customer. When things are hard you look to cut back on costs. Less staff, keener buying and crafty manipulation of payment terms can all help save on outgoings. It seems strange that buying in a new additional product can help reduce costs.

The convenience product – potliners – has become a cost saver according to Chris Withey, Sales and Marketing Manager for Easy Bags Ltd. Here he talks to QuickBite about their benefits “It’s fantastic to see a product born from the fish and chip trade spread across other catering sectors. Because of this I am looking for new wholesalers to stock Potliners to service the enquiries.”

Potliners are available in sizes to suit most of the Gastronorm/ Bain Marie pots on the market. These include rectangular and circular pots and also Soup Kettles. Full details and a postcode searchable stockist list are available at www.easybags.net.

Easy Bags also provide a free sample service to try the liners for size and performance before you buy. These samples are also available by filling in the form on the Easy Bags website.

“Potliners can increase the yield you get from your products and save time and money at the end of the shift”

“Potliners can increase the yield you get from your products and save time and money at the end of the shift,” Chris continues.

“Many businesses these days are now on water meters so filling those pots to soak them is costing you money. Then think of the staff member who uses copious amounts of detergent cleaning the pot, even if they are on basic wage they are costing you a lot more money to clean the pots than the ten or so pence that a liner costs.

“If you run a chain of restaurants or takeaways, that cost to clean the Bain Marie pots really mounts up!”

As well as the cost saving on staff hours, water and detergents, Potliners allow you to use almost the entire product. The bag can be removed and the last of the product squeezed out for an extra serving or two. A chain of cinemas has just taken on Potliners to tackle the problem of serving melted cheese on Nacho’s. As well as the cleaning, they love the increased yield that they now have as the product doesn’t stick to the side of the pot.

“It amazes me how people keep coming up with new ways to use Potliners,” Chris recalls. “They are becoming quite popular with the preparation of desserts and especially with Chocolatiers.

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“People love the increased yield that they now have as the product doesn’t stick to the side of the pot”

Marketing

Make the most of your online ordering opportunity Getting your online offering right could mean more money in the bank for you. With the growing popularity of marketing tools such as apps for mobiles and iPads, plus QR codes, make sure you don’t fall behind with technology It can be costly creating professional looking marketing and branding materials in a small or start-up business. Whether it’s graphic design costs or bulk orders on business cards, it all adds up. Whether you want to hand out smart mattfinished business cards and professional brochures at networking events, design stunning shop signage or send out beautifully packaged products from your online store, you can now easily create all this and more from your home computer and printer.

The Small Business Solutions range from Avery features a variety of versatile, fully customisable marketing and branding materials including business cards, brochures and compliment slips, as well as merchandising solutions for small shops including window signage, product tags and pricing labels. The range even allows you to create your own QR code labels with ease - great for linking customers to your website, Facebook or Twitter page from your products and promotional literature. Best of all, every product in the range can be designed online and simply printed off at home as often as you like!

QR codes are great for placing on to food and takeaway packaging and linking customers to exclusive offers and promotions and boosting visitors to your website. You can simply create your unique QR code online (it’s very quick and has easy step by step instructions) and

then simply print from any standard home or office printer.

The QR code labels are part of a wider range of create-your-own marketing and promotional materials, including window signage, shelf and counter display tags, product labels, business cards and more and Avery believe that they are ideal for quick service outlets wanting to make the most of online ordering while rewarding customers who order online.

All the inspiration you need is just a click away with Avery’s Design and Print Online software, where you can easily personalise your materials with your very own graphics, or choose from their extensive online gallery of free designs. With thousands of designs to choose from, when it comes to looking professional and

“QR codes are great for placing on to food and takeaway packaging and linking customers to exclusive offers and promotions and boosting visitors to your website” making a positive first impression, your business can have the power to measure up to the big brands. Visit www.avery.eu/smallbiz to find out more and see just how easy it is to create your own materials.

Issue 1 October 2013

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21

Marketing

Domino’s free iPad app helps increase online sales Domino’s, the pizza delivery expert, is inviting budding pizza makers to put their pizza making skills to the test in its Pizza Hero game – while aiming to increase online ordering too The game, available as a free iPad app, allows players to use their hands to stretch fresh dough from scratch, add tomato sauce and then scatter mozzarella cheese and fresh tasty toppings. Once ‘cooked’, pizzas are then cut by hand – all from the comfort of an armchair, with no tidying up afterwards!

Pizzas are scored for each section of the pizza making by a virtual store manager and an overall mark given for speed and quality. And the company has been savvy in ensuring that potential online sales are not missed by eager players who might feel the hunger pangs creeping in when playing the game. The company has included a direct link on the iPad app through to the Domino’s ordering website – a perfect way to capture extra sales and make the most of their online offering.

Having already taken US pizza makers by storm, Pizza Hero has been popular with Domino’s fans in the UK and Republic of Ireland. So if you fancy having a go and seeing for yourself how this app makes the most of the online ordering opportunity, you can download the game for free from iTunes by visiting http:// itunes.apple.com/gb/app/dominospizza-hero/id480021780?mt=8.

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Domino’s is helping to boost their online sales with their free Pizza Hero iPad app which has a direct link to their ordering website

Food review

Dining out Prezzo style

There are many chains of restaurants throughout the UK. Trevor Langley took a visit to Prezzo, a company which has become renowned for its quality, casual dining style, and shares his experience here

Opening in central London, in 2000, multi award-winning Prezzo restaurants have been recognised for being Italian Restaurant Chain of the Year, Best Casual Dining Chain and also for having its chief executive named as restaurateur of the year.

The company prides itself on ‘providing great-tasting food, in comfortable, contemporary and stylish surroundings’.

The Prezzo menus need to be studied, especially if visiting for the first time. Starters range from Baked Mushrooms stuffed with grana padano cheese, garlic, onions, mushrooms and breadcrumbs, to Grilled Goat’s Cheese with plum tomatoes and caramelised onions on ciabatta bread with a balsamic glaze, plus several starters to share.

The main courses range from hand-stretched and stone-baked pizzas (classic, light and VIP styles), plus folded pizzas, all with a full choice of fillings and toppings, to grills and pasta dishes, with lobster and crab, risottos, salads and more. Being impressed with my starter of Grilled Goat’s Cheese, I had inspired confidence to look forward to the main course. Pollo Gorgonzola – chargrilled chicken breast – with field mushrooms and leeks in a gorgonzola and cream sauce, was perfectly cooked and presented, being flavoursome and plentiful. And then it was decision time for desserts! I selected Tiramisu from an impressive range, which included Honeycomb Smash Cheesecake and Lemon Torte. The Tiramisu, with layers of mascarpone cream and sponge fingers soaked in espresso coffee, was superb. A delicious cappuccino completed the meal. A full range of wines and drinks are available – many by the glass.

can also be enjoyed at Prezzo. However, booking is advisable, particularly at weekends.

Service by Anita and Lucy was perfect, with nothing being too much trouble. In my experience, the choices and quality of food all came together perfectly to make this a most enjoyable dining experience.

Contact Prezzo

8-10 Low Pavement, Nottingham NG1 7DL T: 0115 958 5780 W: www.prezzorestaurants.co.uk

All dietary requirements can be catered for and events, parties and functions accommodated with ease. Business-type lunches

“The company prides itself on providing great-tasting food, in comfortable, contemporary and stylish surroundings”

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Equipment focus

Clean up on your dishwashing needs For fast food operators looking to buy or replace their existing dishwasher, what are the key buying tips? Bob Wood, Director, DC Products, tells us more The first thing you should do before buying any new machine is look below the surface. Study the energy and water consumption performance. What may seem a cheap machine to buy could prove to be a very expensive machine to run. When drawing up a shortlist it’s very important to compare like for like in order to achieve a true comparison.

Also, buying a machine for current needs makes no allowance for an increase in business, so build in a margin for growth and peak times when calculating the size you require.

Make sure the machine has integral dosing units for both rinse aid and detergent and a minimum of two baskets.

If you’re intending to wash oversized plates look at the load height. Look for adjustable wash cycles so that you can alter the wash time to suit what is being washed - heavily soiled plates will need a longer wash than cups and saucers. If the site is in a hard water area consider an internal softener, they save on space, keep the machine clear of scale build-up and are much easier to operate than external ones. Ask about noise and heat emissions 24

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too. Double skin casings and insulations will reduce noise, operating cost and be cool to touch.

Other items to consider include an integral break tank if you’re installing a dishwasher and a drain pump if gravity alone is not sufficient for the water to drain. All of these factors are vital to consider before buying any machine.

What dictates the size of a dishwasher?

In an ideal world it would be solely the amount of items that need washing in a given period, taking into consideration peak times and any projected business growth. Unfortunately the constraints of reality very often mean that there is not enough physical space or power available so a compromise is sometimes required.

Where space is a limitation and usage high, make sure you get a machine with variable wash cycle times to allow you to adjust the cycle time to reflect the type of item you are washing. Also consider redesigning the wash ‘work-flow’ - very often it’s not the lack of capacity in the

“Where space is a limitation and usage high make sure you get a machine with variable wash cycle times” machine that causes bottle necks but the inefficiency of the handling system supplying it.

Another consideration is the size of the plates of glasses that you are using – make sure you measure your highest items and check them against the machine loading height.

A dishwasher is a dishwasher – they’re all the same. True or false?

False! There are numerous types of dishwashers on the market, some better than others. Take a look firstly at the build; is it a single skinned or double skinned machine? Is it insulated? Are the basket

Equipment focus slides moulded? Does it have a counter balanced door? Check the features on it such as thermostop, variable cycle times, filter systems and also the add-ons that are available has such as drain pumps, integral water softeners and break tanks.

What dictates the price of a dishwasher and is there such thing as an average machine?

Price is generally dictated by the quality and features available on a machine but beware, some of the extra features available nowadays come with a heavy

price tag and achieve very little in real terms and are used rarely, if at all, on a day to day basis. They also tend to have complex electrical boards that, should they go wrong, can cost a significant percentage of the initial cost of the machine to replace.

With the focus of efficiency and environmental credentials coming ever further into focus, manufacturers have concentrated their energies in improving machine efficiency through heat recovery, more efficient wash assemblies, reduced water consumption, improved dosing and other advancements. Often these come

with an additional price tag but can reap benefits in the long term running of the machine.

Where should a dishwasher be located?

To be honest this really depends on the design of the kitchen; consider the work flow to avoid bottle necks. Where do the dirties come in and where will they be placed before being rinsed off and put in the machine? Once washed, they will need somewhere to dry for a couple of minutes before being stored, so make sure you have enough space for this too.

Top tips from CESA Catering Equipment Suppliers Association (CESA) gives advice on how to choose the right dishwasher to meet your business needs How to calculate the size of dishwasher you need Manufacturers will give the maximum performance of a machine and the industry standard is to assume an operator efficiency of 70%. In other words, if a machine is theoretically capable of washing 100 racks per hour, assume it will do 70.

The calculation below works for machines using standard racks holding around 20 dinner plates.

First establish how many dishes and glasses each customer is likely to use (in a limited menu café the figure might be around five pieces). Then work out how many people per hour the site will serve at peak times. Work out the number of dirty pieces they will generate per hour, then factor in the 70% operator efficiency standard to work out the machine capacity you will need.

Customers/h x pieces per customer = pieces/h. Pieces/h ÷ 70 x 100 = capacity required.

For example: a café serving 100 customers per hour, each using five dishes or glasses, will generate 500 pieces per hour. 70% operator efficiency means the machine will need a theoretical capacity of 714 pieces, or 36 racks, per hour.

Features to look out for An energy saving model can make a huge difference, saving hundreds of pounds a year, even with a compact model. Watersaving features make a big impact on costs, too – because a machine that uses less water will also use less energy (since it won’t need to heat up as much water) and fewer chemicals.

Manufacturers have focussed their efforts on developing machines that save resources. The variety of technologies available include: warewashers that use less water and energy, thanks to reduced wash tank capacities and more efficient rinse systems; heat exchangers that recycle the heat from steam and wastewater; features that reduce chemical consumption; systems that eliminate the need for heat pumps on larger machines; and others that operate vent-free, taking out the need for direct ducting and extract fans that use energy continuously.

Different types of warewasher Undercounter machines, back bar or front-opening warewashers: use smaller racks than their larger siblings and their performance is commensurately lower.

However, they are compact.

Door-type, pass-through, hood or stationary rack machines: are one of the most common types of warewashers

because of their size and versatility. These units can wash up to 62 racks of soiled dishes per hour. Pass-through machines are built to hold one or two standard size dish racks.

Rack conveyor-type warewashers: use a conveyor to move racks of soiled dishes from a table on one side, through the machine and on to a table at the discharge end of the machine. These machines are designed for larger operations and are capable of washing 125 to 360 racks of soiled dishes per hour.

Flight-type machines: also called ‘rackless machines’ or ‘belt conveyors’, deliver warewashing on the largest scale.

Measuring up to 18m long and capable of washing as many as 24,000 dishes per hour, they are the primary choice for large institutions.

Training Manufacturers are making machines that are easier to operate, but staff still require proper training. Staff misuse is a significant cause of service call outs and breakdowns. Make sure all staff know how to operate the machines. Most manufacturers and suppliers will offer training and many will come back to train new staff – it’s in their interest to avoid service call outs!

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Equipment focus What tips can you offer fast food operators on day-to-day maintenance/upkeep of dishwashers?

Maintenance is a key part of getting

the best from your machine, so try and purchase a machine that makes it as

easy as possible. Simple filters, moulded basket slides, radial corners will all help

you keep your machine in good condition.

Simple dos and don’ts: Do • Fit a water softening system if you are in a medium/hard water area • Check the detergent dosing levels • Scrape plates thoroughly before washing • Train staff on good work practise • Check and un-block spray jets • Clean filters regularly

Don’t • Use cheap detergents • Use a dishwasher as a waste disposal unit • Neglect to clean filters • Mix dirty plates and dirty glasses • Overload the machine

Many of the problems we see, both with results and machine break downs are

due to softeners not being regenerated,

so if you’re in a medium/hard water area consider an integral softener, they’re easy to operate and will protect your machine whilst giving excellent results.

“Maintenance is a key part of getting the best from your machine, so try and purchase a machine that makes it as easy as possible”

So what’s new in warewashing?

Find out here what products are available in warewashing!

Winterhalter’s versatile ‘Bistro’ is said to bring a new level of versatility to undercounter warewashers – it’s a dishwasher, glasswasher and utensil washer all in one. Traditional undercounter machines have to be set up as one thing or the other – for glasses or dishes or utensils, but never everything. The Bistro,

part of Winterhalter’s UC Series, is, they believe, a master of all trades, making it ideal for smaller catering operations in garden centres and farm shops.

washed. Not only can the Bistro cope with mixed loads of crockery, glasses and utensils, it also delivers sparkling clean results on everything.

As its name suggests, the Bistro is designed for sites where space is limited and a mixture of wares need to be

Despite its versatility, the Bistro is easy to use. All staff have to do is load it, shut the door and push the start button. If the load is either especially dirty or delicate, the Bistro’s touchscreen has clear symbols that can be pressed to adjust the intensity of the wash.

Bistro has a host of resource-saving features fitted as standard including a water-saving four-stage filtration system.

Operators can also switch it to ‘eco’ mode, which extends the wash cycle time to minimise consumption of energy and water and cuts running costs by 11%.

The Bistro dishwasher undercounter series from Winterhalter

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“An energy saving model can make a huge difference, saving hundreds of pounds a year, even with a compact model”

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Equipment focus The optional Energy model uses a heatexchanger to recover energy from waste steam and use it to heat the incoming water supply, cutting the energy required to heat water by almost 50%.

The UC Bistro handles up to 40 racks per hour and is available in four sizes, with racks ranging from 400x400mm in the small model to 500x540mm in the extra large.

DC Products aims to redefine the definition of economy with the launch of the new ED50 dishwasher, part of its ‘Economy’ range. With a rapid three minute wash cycle, powerful wash pump delivering increased wash pressure and using only 2.4 litres of water per cycle, the ED50 dishwasher features intuitive controls designed to reduce user error and staff training, a rinse thermo-lock that delivers perfect rinse temperatures time after time and chemical auto-dosing to eliminate user intervention and prevent over or under dosing.

It operates from a standard 13a socket, keeping running costs down and enabling it to be installed with ease in nearly all establishments. The ED50 is supplied with two 500 x 500mm baskets and

The ED40 from DC Products

cutlery holder as standard. A drain pump is available as an optional extra.

Artis, a leading supplier of cutlery, tableware, glassware and barware, believes that its Goldplas washware racking systems is the solution to the commercial challenges of washing and/or storing of glassware.

By using a racking system, the company believes that operators will make savings by preventing costly breakages during the washing process. Said to be ideal for the hire and event caterer market, where glasses are used on a more intermittent basis, the Goldplas system is a cost effective ‘wash and store’ solution,

The Goldplas system from Artis is said to be a cost effective ‘wash and store’ solution

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“If a machine is theoretically capable of washing 100 racks per hour, assume it will do 70”

whereby glasses can be washed, stored and transported securely and remain completely dust-free within the closedsided warewash racking, ready for use at a later date.

Useful contacts Winterhalter

01908 359000 www.winterhalter.co.uk www.winterhalter-scout.biz

CESA

www.cesa.org.uk

DC Products

01749 870055 www.dcproducts.co.uk

Artis

020 8391 5544 www.artis-uk.com

How to... reward your staff

Reap the rewards of keeping your staff happy Keep your staff happy and motivated and you’ll be on your way to creating a great working atmosphere for you, your staff and most importantly, your customers. QuickBite gives you some top tips on how to achieve this So, you’ve got your staff, you’ve worked out the rotas and sorted out employee pay dates, it’s now time to get serving and leave your staff to get on with the job at hand? Not quite. While it’s of course important to get the above right, it’s also important to ensure that you keep your employees motivated along the way to keep up morale and help boost your profits...

Recognising employee achievements is probably one of the most important ways of rewarding your employees. Openly recognise their achievements and you’ll instantly increase their motivation, their dedication to their job while allowing them to feel more confident in their role.

Not sure how to recognise employees’ hard work? One great way of recognising employees is through an Employee Recognition Scheme. How about introducing ‘employee of the month’?

Set out the desired criteria to all staff and make clear what the reward will be. This can be something simple as their picture on an employee reward board or a small monetary gift. However, it’s important to remember when doing a scheme such as this, that you make it clear as to what your employees need to achieve to be recognised as employee of the month.

A good starting point is focusing on areas that you feel are important to your business. Targets can easily be changed month to month if other areas become a

priority – but remember to communicate this when you do.

Giving praise as and when needed to your employees is key in maintaining employee satisfaction. If an employee has performed well, tell them! This will motivate them to continue to perform to their highest ability. And be sure to say ‘thanks’ when something has been done well. Showing respect to your employees by saying thank you raises morale and will make your employees feel appreciated.

Giving employees the freedom to make their own decisions can be a breath of fresh air for them. Obviously you need to ensure that the employees that you empower are actually ready to accept this! To develop them further, how about enlisting them onto a training program?

Listening to feedback that employees give you about their role and your business is vital. Show that you are open to ideas and suggestions. They may have simple solutions to any issues that your business has – after all, they do their job, day in, day out. Once you’ve listened, learn to adapt when needed. Show that you’re willing to change when something isn’t working and don’t be afraid to make changes – especially if it means that your business will benefit.

It’s not all about the money – but it helps! A salary is what an employee gets

“One great way of recognising employees is through an Employee Recognition Scheme” for their work but you may want to build on this with bonuses at key times of the year. For example, if there are certain times of the year when you are busiest and customer satisfaction is key, you may want to introduce a bonus. This can be at your discretion or be measurable i.e. if customer feedback reaches a certain percentage, then a bonus will be paid into employees’ wages. Doing this will motivate your staff to perform to their best of their ability. It will also make them feel that they are being respected for the work that they are doing.

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Business profile

Compassion in World Farming starts a Mexican wave for Chipotle!

Chipotle, the US fast food chain, with six outlets in London has been praised by Compassion in World Farming for its ‘Food with Integrity’ approach to the sourcing of its raw ingredients but in particular for its commitment to using free range pigs for its pork ‘carnitas’ and RSPCA Freedom Food certified poultry for its chicken dishes. QuickBite finds out more Chipotle opened with a single restaurant in Colorado, Denver in 1993 and today operates more than 1,500 across the US as well as the six London based sites and one in Paris, all serving a simple but successful menu of burrito, taco, burrito bowl and salad.

and affordably. An integral part of this experience has become the search by Chipotle to use ingredients that are not only fresh but that, where possible, are sustainably grown and naturally raised with respect for the animals, the land and the farmers who produce the food.

Wherever they are located, the company ethos is the same and is enforced by its founder, chairman and co-CEO, Steve Ells. A classically trained chef, he started Chipotle with the idea that food served fast did not have to be a typical fast food experience. He wanted to build a place where customers could eat delicious food made of the finest ingredients quickly

Jacob Sumner, the ‘lead restaurateur’ in the UK has been responsible for applying

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this philosophy to the ingredients sourced for the London restaurants including their beef, pork and chicken as well as their fruit and veg. It took him 15 months to find the best suppliers for the business and ultimately opted for the 2 Sisters Food Group to supply their RSPCA Freedom Food certified higher welfare indoor chicken. As well as benefiting from natural light provision and a more

“Our founder, Steve Ells, started Chipotle back in 1993 with the idea that food served fast did not have to be a typical fast food experience”

Business profile stimulating environment which encourages activity, the slower growing breed used in this system delivers good walking ability and low rates of hock and foot pad lesions, common in standard fast growing birds, thus ensuring better welfare at an individual bird level.

Sumner sources the free range pork used at Chipotle restaurants across London from Jimmy Butler of Blythburgh Free Range Pork. Jimmy has been raising pigs for over 35 years and his superior pork comes from animals that are born outside and spend their entire lives in the fresh Suffolk air, roaming freely in large paddocks where they can express their natural instincts.

Sumner, who hails from the States, says: “The advantage of doing business here in the UK is that locally sourced, sustainable ingredients are much more readily accessible. The English have retained a strong belief in traditional farming methods. Somewhere along the road in the US, we missed that message by trying to do things bigger and faster.”

The Chipotle team is not only driven by the fact that it believes the meat raised in this way tastes better but they are vehemently opposed to factory farming in principle, so much so that a TV advertising campaign (http://www. youtube.com/watch?v=aMfSGt6rHos­) for the company charted the journey of a farmer as he developed his land into a huge industrialised animal factory, realised the error of his ways and switched back to sustainable and humane practices. The ad, Back to the Start, earned Chipotle the

title of best TV campaign in the world at last year’s Cannes international festival of creativity.

Sumner continues: “Our founder, Steve Ells, started Chipotle back in 1993 with the idea that food served fast did not have to be a typical fast food experience.

Through our vision to improve the quality of the food we serve, Chipotle is seeking better food from using ingredients that are not only fresh but, where possible are sustainably grown and naturally raised with respect for the animals, the land, and the farmers who produce the food.

“Animal welfare is particularly important to us and we use quality well-sourced meats, including Freedom Food certified chicken, pork that comes from free-range pigs reared on farms that offer large acre paddocks where the animals can roam

freely and display natural behaviours, and beef from Farm Assured British Farms where cattle are reared in humane and compassionate conditions.”

Steve McIvor, Director of Food Business at Compassion in World Farming, says: “The commitment by Chipotle to use Freedom Food poultry and free range pork in all their UK restaurants as part of their ‘Food with Integrity’ philosophy makes a huge difference to the lives of thousands of chickens and pigs in this country. We need more businesses to follow their excellent example.”

For more information about Chipotle, visit www.chipotle.co.uk

About Compassion in World Farming Compassion is recognised as the leading international farm animal welfare charity. It was founded in 1967 by Peter Roberts, a British dairy farmer, who became concerned about the development of intensive factory farming.

Compassion in World Farming’s Food Business Team engages with Europe’s leading food companies, inspiring progress through prestigious awards and supporting products and initiatives which represent tangible benefits for farm animals. They also encourage higher-welfare food purchasing in the public sector.

To find out more about the work of the Food Business team, visit www.compassioninfoodbusiness.com.

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Design inspirations Photo: Frances Taylor Photography

Coffee shop offers more than just great coffee Simple Simon Design talks here about their involvement in the design of The Press Room – a coffee shop with a unique character based in the Royal Borough of Kingston Thames The Press Room is the first venture for David, a client new to the coffee market, although he had the advantage of coming from a background of retail management.

David could see the opportunity to create a coffee shop with a distinct character, that offered its clientele the best of everything, and that was his brief 32

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to Simple Simon Design. So while he sourced the beans and produce, Simple Simon got to work on the design.

The design team at Simple Simon and David had been inspired by the growing number of artisan coffee shops in central London, and they could see no reasons

why a similar venture shouldn’t prosper just as well in the suburbs. If anything, the opportunity was even greater with fewer quality independent competitors. Close to Surbiton station David found the right sized venue with plenty of foot-fall and a great mix of local customers. The site had been a coffee shop twice previously,

Design inspirations “The design began with the branding which was inspired by a book on supermarket packaging from the 1970s” in quick succession, which would have put many investors off, but the team were confident that the right proposition would succeed.

The design began with the branding which was inspired by a book on supermarket packaging from the 1970’s – the typography seemed incredibly fresh despite the years. This helped to form the theme for the interior, taking items out of context and mixing them together to hopefully find a cohesive style.

The Remploy chairs are from the same period as the graphics, a design classic

originally produced as a low cost item that has gradually become a design classic.

The industrial tubular steel frame chair is echoed by the machine lights over the blackboard menu. Usually found mounted on lathes in engineering workshops these lights have been re-sprayed and given a new lease of life. At the back of the room is a table for larger groups. This table is highlighted with an amazing facetted ships lamp that was found in a marine salvage yard.

David was keen that The Press Room should be known for more than just great coffee and he has sourced a range of high

quality artisan products for customers to purchase. Premium bottled drinks, teas and ground coffees are all available to purchase and are displayed in small shelving units around the interior. These shelving units are suspended, alongside pictures and mirrors from oak peg-rails that run along the side walls, also serving as coat hooks. Apart from their operational function, these rails help to tie the various wall decorations together and create a link between the front and back of the store.

The end wall was given a wallpaper in a darker colour, which makes the back of the dining area more intimate and serves to foreshorten the effect of the building’s long thin footprint.

“The design team at Simple Simon and David had been inspired by the growing number of artisan coffee shops in central London”

Photo: Frances Taylor Photogra

phy

Photo: Frances Taylor Photography

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Design inspirations

Photo: Frances Taylor Photography

Food at The Press Room is of the highest quality – the time spent on sourcing

by David has really paid off. Fresh sandwiches and rolls are prepared on the premises with bread by French bakery

Paul. It seems that Surbiton has embraced The Press Room and more openings are planned for 2013.

Ben Rolls of Simple Simon Design says: “We’re thrilled with the success of The Press Room and so pleased for David and his team. Project managing shop-fits on tight time and budgetary constraints can test relationships, but with David we always felt that we were working together.

“We’ve seen quite a rise in demand for bespoke coffee houses in the last few

Photo: Frances Taylor Photography

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“Shelving units are suspended, alongside pictures and mirrors from oak peg-rails that run along the side walls, also serving as coat hooks”

months. The coffee market now seems to be where the bar market was 15 years ago. Each opening has its own distinct character to tempt discerning customers away from the bland multiples to a venue that speaks to them and creates the home-from-home that they’re searching for.”

Contacts The Press Room

5 Claremont Road Royal Borough of Kingston Thames KT6 4QR 0208 399 8313

Simple Simon Design Ltd

5.10 Paintworks Bath Road Bristol BS4 3EH www.simplesimondesign.co.uk

Accountancy

Get your business started

Peter Williams, Associate and Client Manager at D.R.E & Co, gives some tops tips about starting up a business A food-to-go outlet or restaurant is a popular form of a small business ownership with several start-up and expansion options. Prospective owners have the option to take over an existing business, buy into a franchise or to start up their own business from scratch.

However, whichever option you choose, research and planning is crucial for business success.

First of all you will need to decide which of the three start up approaches to ownership you want to pursue and conduct feasibility research about start up and operating costs. Next, you’ll need to develop a business plan. A business plan outlines each step of your business start up and helps you eliminate costs, project revenue and determine your target market.

“Research and planning is crucial for business success” Once your business plan is in place you’ll need to secure all Health and Safety, Fire and local authority and operating licences as well as find a suitable location for your food-to-go outlet or restaurant. Ideally it should be in a visible, high-traffic, easily accessed area that is not inundated with similar restaurants. If you’re buying a franchise, assistance in this area will be provided for you. Or if a new property is required, a Commercial Property Agent may be able to help.

The next step is to secure start up funding. You may have your own capital but will most likely need a loan with a bank that promotes small businesses. With your funding you will then need to purchase all of the necessary equipment including ovens, fryers, refrigerators, tables and chairs, cash registers and fixtures. You

A food-to-go outlet or restaurant is a popular form of a small business ownership with several start-up and expansion options

will be able to claim Annual Investment Allowance – currently up to £250,000 – on these items until January 2015. You will also need to source a reputable food and drinks supplier along with other ancillary service providers.

Open a business bank account and establish a payroll and accounting system should also be on your list, along with hiring and training staff!

Once all the logistics are complete, it’s time to promote your business on different platforms such as on social media i.e.

Facebook and Twitter, where you can

target a specific customer, or by using television, radio and newspapers to reach a much wider customer base. You may also want to consider sponsoring a local sports team to establish your business within a community and could look into networking with other local businesses to promote your services.

Got the business and the staff sorted?

Then don’t forget to establish Food Safety Management procedures and keep up to date records. And ensure your staff receives on-going customer service training.

Key start up services available from D.R.E & Co includes: Business Structure

Advice on the right business structure for you – from Sole Trader to Limited Company.

Introductions

Introduce and help you foster relationships with key local business providers such as the banks, solicitors and other key professional advisors.

Registration

Completion of all necessary forms you’ll need to register with the tax authorities.

These include Self-Assessment, PAYE schemes and VAT registration, ensuring you avoid all of the many fines waiting for those new to business.

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Accountancy

Understanding VAT VAT can be a minefield so it pays to know some basic rules. Peter Williams, Associate and Client Manager at D.R.E & Co, tells QuickBite more You should notify HM Revenue and Customs (HMRC) if your taxable turnover for the last twelve months exceeds £79,000 or if there are reasonable grounds for believing that your turnover will exceed £79,000 in the next 30 days.

Turnover below the £79,000 limit? Then you are entitled to register on a voluntary basis provided you have a genuine business.

VAT law covers all types of supply of goods or services (outputs), whether of a revenue or capital nature. Supplies include sale, hire or loan of goods which normally fall into one of the following categories: • Standard rated - 20% • Reduced rate - 5% •Z ero rated - e.g. exports, most food, books •E xempt - e.g. insurance, education and health • Outside the scope - e.g. dividends Once registered, you are required to keep and maintain adequate accounting records to enable you to account to HMRC, as well as issuing invoices and credit notes that comply with VAT rules concerning form and content.

There is a range of schemes designed to simplify VAT accounting obligations and to

It pays to know some basic rules about VAT

reduce the cost of compliance for smaller businesses:

Annual accounting scheme This is available for most businesses that expect to have an annual tax-exclusive turnover of not more than £1,350,000: such businesses can join the scheme from the date they register for VAT. Advantages of this scheme are that under the annual accounting scheme, agreed monthly or quarterly payments are made on account, and businesses need only complete one VAT return a year. VAT cash flow is determined in advance and the annual return can be prepared at the same time as the annual accounts.

Cash accounting scheme This is available for businesses with an annual turnover that is not expected to exceed £1,350,000 in the next twelve months. It enables them to account for VAT on the basis of payments received and made, rather than on tax invoices issued and received. The main accounting record will be the cash book. The great thing about this scheme is that in addition

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to simplified bookkeeping, a business will only have to pay output VAT to HMRC when the customer pays.

Flat rate scheme This scheme is available for businesses that expect their VAT exclusive turnover in the next twelve months to be no more than £150,000 in taxable supplies. This scheme saves time by removing the need to calculate and record output and input tax, when calculating the VAT due to HMRC.

About D.R.E & Co Established in 1957, they operate from a number of offices in Shropshire and North Wales. Their aim is to provide a friendly and professional service at a reasonable cost.

For more information or to make an appointment, contact Peter Williams at their Shrewsbury office on 01743 241581 or via their online contact form at www.dre.co.uk.

Menu ideas

Like the rest of the company’s range the new Vegideli Gourmet Burger from Redwood is Halal-approved

Halal

Meadow Vale’s Halal chicken mini fillets come in a choice of coatings

With the £700m market for Halal food set to grow by more than 20% over the next decade according to the International Halal Integrity Alliance, it’s more important than ever to cater for this sector of the community. QuickBite rounds up some of the latest Halal menu options Halal food is one of the fastest growing UK food industries. With an increasing Muslim population across Europe and throughout the world (standing at two million the UK’s Muslim community is the third largest in Western Europe) this expanding market represents a key area of opportunity for food suppliers and providers.

For the uninitiated, Halal is a term designating any object or action which is permissible to use or engage in, according to Islamic law. The term is most widely used to designate permissible food and usually - but not exclusively - applies to meat. The Muslim butcher must say a prayer in Arabic while he cuts the animal’s throat from right to left in order for the meat to be Halal. Opinion is divided as to whether or not Halal meat tastes different, but that is by-the-by: to maximise your profits you probably need to have a Halal string to your bow, if not a fully-Halalaccredited menu.

Many of the industry’s leading suppliers offer a range of Halal products - 3663, for example, has everything from beef or lamb burgers, minced beef or lamb, diced or whole chicken breasts and kebab meat to a whole host of vegetarian options.

Or you could go down the specialist supplier route. Under its own Al-Ameen brand specialist Halal supplier ICS (UK) Ltd offers the fast food and ethnic markets burgers, chicken breasts, pizza toppings (including beef salami, beef pepperoni, turkey squares, turkey strips), doner kebab meat, diced chicken, breaded or battered chicken steaks and chicken nuggets.

Dibs Distribution is another key Halal supplier, specialising in fresh bone-in chicken as well as chicken fillets and wings, alongside lamb or beef burgers and frozen chicken products.

Meadow Vale Foods is known throughout the Muslim community as a trustworthy supplier of Halal poultry products.

All of Meadow Vale’s Halal products are Sharia compliant, and are produced and prepared in facilities purpose built for Halal slaughter and processing. This ensures the company’s products comply with authentic Halal certification requirements from farm to fork.

The company offers an extensive selection of chicken products, most of which are made using whole breast fillets. Chicken is a tasty health meat which appeals to

both sexes, young and old and Meadow Vale is constantly developing its product offering to cater for the growing tastes of the consumer.

“Halal food is set to grow by more than 20% over the next decade according to the International Halal Integrity Alliance” Products such as Chicken Fillets and Mini Fillets are are available in a choice of golden breadcrumb, crispy batter, southern fried, and hot and spicy coatings.

The Mini Fillets provide a perfect fit for the latest trend of takeaway wraps and the Fillets make for delicious premium burger options. Battered Chicken Fillet Bites are also said to be an ideal solution for upgrading children’s meals. Meanwhile, their Roast Chicken Wings in BBQ or hot and spicy flavours provide an innovative and easy-to-eat snack on the move.

Sixty foods produced by ethical food firm Issue 1 October 2013

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Menu ideas Redwood - which has recently set up a foodservice division to cater for growing demand for its vegetarian and veganfriendly products from the ‘out of home’ sector - have been certified Halal by the European Halal Development Agency (EHDA).

It is believed to be the first time that a vegan food manufacturer has been awarded Halal certification. The company, which makes plant-based foods under the VegiDeli, Cheezly and Cheatin’ brand names, says it sought Halal certification because it wants to make its range available to Muslims throughout the world.

Among the many different vegetarian and vegan friendly foods now Halal certified by the EHDA are animal-free alternatives to beef, poultry, fish and cheese such as burgers and sausages, ‘bacon’, ‘fish’ fingers and ‘mozzarella’.

Spice Time is a family run company specialising in Asian snacks and meals and is one of the few Halal certified foodservice and cutting plants in the UK. Since 1998 Faisal Hussain and his parents have been producing Halal meat and vegetarian products based on family recipes handed down through generations.

All of Spice Time’s dishes are handmade in the company’s purpose built factory and contain only fresh and natural ingredients.

Dishes are supplied frozen or chilled and simply require baking in the oven or a quick fry before they are ready to eat.

The frozen range includes charcoal lamb kebabs, lamb balti, chicken and vegetable samosas; the chilled range includes lamb pakoras, onion bhaji, chicken biryani, vegetable balti and much more. The most recent additions to the range are a lamb and vegetable puff pastry samosa and Katlama - puff pastry with a special spiced Almondy has received Halal certification for its range of Swedish Tårta

All Spice Time’s Halal-approved meals and snacks are handmade from family recipes

lamb filling. Spice Time is approved by the Halal Monitoring Committee and Halal Food Authority.

If you’re cooking with fresh or frozen Halal meat, it’s no good if you’re going to add non-Halal-approved ingredients, which is why Essential Cuisine launched a range of Halal-approved stocks to give caterers complete peace of mind when creating dishes in today’s ethnicallydiverse society. The company has developed chicken, vegetable, beef and lamb flavoured stocks that meet Halal Food Agency guidelines: they are made in a dedicated, licensed production unit by staff trained in appropriate handling of halal ingredients and products, and managed according to HACCP principals to ensure segregation from non-halal materials throughout the production process. Each stock offers a yield of 50l per 800g tub.

Now, hands up all those who thought halal only applied to meat/savouries? This may come as a surprise but for the Muslim community desserts need to be halal as well...

Issue 1 October 2013

The FRY’S Halal pre-cooked meat-free Schnitzel is exclusive to 3663

For further information contact: 3663

Essential Cuisine

Almondy

www.essentialcuisine.com

www.almondy.com/uk

01274 301910

www.3663.co.uk

01606 541490

ICS (UK) Ltd

Dibs Distribution

www.icsukltd.co.uk

www.dibsdistribution.co.uk

0121 333 3842

020 8568 6668

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The crunchy, almond-based Tårta (Swedish for ‘cake’) is popular with ethnic restaurants as an alternative to ice cream, helping to cleanse the palate after an aromatic curry. Featuring the toppings of a number of well-known chocolate brands varieties include Almondy Tårta with Toblerone, the best-selling Almondy Tårta with Daim and Almondy Tårta with Caramel & Peanuts. Each Tårta is supplied frozen and pre-portioned for convenience.

Andrew Ely, Managing Director of Almondy, has recently seen a surge in demand from ethnic restaurants for a

01604 858522

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dessert that compliments curry. “The ethnic market has long been a key consideration for us, yet recently, we have been speaking to more and more operators who are crying out for a Halal dessert option. We have taken this feedback on board and made the step of gaining Halal certification for our full range.”

Spice Time

www.spicetime.co.uk

Redwood Wholefood Company 01536 400557

www.redwoodfoods.co.uk

Meadow Vale Foods 0845 0030300

www.meadowvalefoods.co.uk

Focus on... uniforms

Get a uniform approach Heather Beattie, Product/Brand Manager, Nisbets Plc, talks to QuickBite about the ins and outs of workwear and what you should be looking for to meet your needs and the needs of health and safety Whether worn front of house or back of house, uniforms and workwear not only ensure the professional appearance of employees but also provide a hygienic barrier for those preparing food as well as for those serving.

Workwear can be as basic as your average white chef’s jacket, or as sophisticated as options which incorporate concealed press-studs to ensure a more streamlined look.

What to consider before buying new workwear It is important to consider the job type of the staff being kitted out – whether it is kitchen staff or serving staff, for example – and their day-to-day level of service.

Factors to consider when purchasing clothing include: • T he style of the workwear – is it specific to male or female employees and does it suit the organisation • P ockets – whether these are required depends on the role of the staff member and their day-to-day job description • C ost of material • F abrics – consider what colour and things such as temperature control should be taken into consideration

• Durable – depending on the nature of the employee’s job, will the workwear withstand the day-to-day rigours of the job?

• Washable – kitchen and serving staff are likely to encounter regular spills (after all, it’s part of the job!), so the uniform should withstand regular washing • Comfort – uniform is worn for many hours at a time, so it needs to be fitted correctly to ensure overall comfort.

The differing body shapes of men and women mean that gender-specific workwear options should be chosen to ensure a good fit • Construction – how is the uniform made? Is it made using light-weight cool-to-wear fabrics which help combat the heat of busy kitchen environments?

“It is important to consider the job type of the staff being kitted out and their day-to-day level of service” Nisbets is able to colour match uniforms in accordance with corporate branding, as well as supply short/long sleeve options.

What is more, the ChefWorks new ‘cool vent’ system aims to help regulate body Issue 1 October 2013

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Focus on... uniforms temperature – keeping staff cool. The revolutionary two-way venting technology sees cool vent side panels designed to provide improved breathability over the areas which need it most, helping to keep the wearer cool and comfortable even in the hottest of kitchens!

Health and safety needs to be considered

Fitted clothing is safer and more hygienic.

Ill-fitting, baggy uniforms will have a tendency to drag in foods – thus risking contamination – and are more likely to catch or become trapped in equipment.

Fitted uniforms not only look nicer, but eliminate these risks.

“Ill-fitting, baggy uniforms will have a tendency to drag in foods – thus risking contamination” Cool vent hats and total vent beanies wick moisture away from the skin whilst allowing cool air to circulate encouraging evaporation, keeping the wearer cool and comfortable.

Importance of appearance or is it more about functionality and safety?

Appearance is an important consideration – you want to be served and catered for by appropriate looking staff members, who are wearing clean, smart uniforms.

Of course, functionality and safety are also key, and employees should feel comfortable in what they are wearing in order to fulfil their role satisfactorily.

A coloured uniform can add a modern twist to uniforms, as opposed to the traditional colours which are commonly worn. ChefWorks has recently introduced a choice of colours to its range, so now operators are able to choose pink, orange, grey, red, merlot and lime shades as opposed to traditional black and white options.

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Types of workwear Consider the reasons behind why you are purchasing the workwear in the first instance, and take into account what the person wearing the clothing will be doing. So think about front of house, back of house, housekeeping and bar work etc and consider key factors which include style, cost/budget, choice of fabric, colour, durability, frequency of washing, comfort, fit and construction of the garment.

Tip for purchasing/ utilising workwear

Whilst it might sound obvious, it is essential for operators to choose clothing based on the demands of their outlet and the job role of the wearer. By thinking about the choice of workwear in this way, the right uniforms can be chosen in accordance with the price range that best suits

their budget. Clothing not only needs to withstand the wear and tear of being worn regularly, but should be able to cope with the constant washing which it can encounter. Looking after your uniform with care, will help to keep it look as good as new for a considerable time!

Focus on... uniforms

Making the right choice

To that end we would always recommend that an employer carries out trials of garments with their staff. Involving them in the decision making process adds worth to the chosen garment because staff feel as though they have had a direct involvement and have hopefully ended up with a uniform that they are happy with rather than something that has been forced upon them.

Not sure where to start in purchasing a uniform for your staff? Rick Shonfeld, Commercial Director at Tibard answers some common questions Why should/shouldn’t staff wear uniform and what does this mean for the customer?

We would always recommend that staff wear some sort of uniform for a number of reasons. Firstly, it suggests a level of professionalism that you are unlikely to get from staff that turned up in ‘civvies’.

whilst simultaneously enabling operators to keep a relatively tight control on their appearance. Without this control there is too much left to interpretation and an increased chance of the dress code being abused to the point where one might even question the point in having a uniform at all!

Secondly, uniforms are a very good way of defining roles within a business making it easier for the public to identify specific figures of authority should the need arise.

And of course, stepping into a venue to be greeted by personnel in smart, crease-free uniforms suggests cleanliness and attention to detail which provides a positive start to the dining experience!

Can relaxed uniforms work?

Yes. In fact we are seeing a significant shift towards more ‘smart casual’ attire such as polo shirts and denim fabrics. And this is happening in all areas of the market. We are also seeing more and more customers moving away from traditional black colours and opting instead for colours seen in high end fashion house collections. Although these are still reasonably dark colours that are able to cover stains and spills, they make a welcome change from black and create a point of difference. This is a great alternative for venues that do not want to buy standard ‘off the peg’ items but don’t want to go to the added expense of creating bespoke garments either.

“Staff want uniforms that are comfortable to wear and often this means providing a tailored garment that suits the wearer” Should it be provided by the company or paid for by the staff?

Generally speaking most venues expect staff members to supply their own trousers/skirt and footwear and then provide them with whatever other items are required such as shirts/blouses/ polos and aprons. This seems to be a good compromise because it offers staff a certain level of freedom and comfort

When specifying workwear there are a number of factors to consider. For example, the correct fabric is integral to ensuring that each garment performs in its own environment. You wouldn’t choose silk for a chef’s jacket or 100% cotton for a corporate suit. Defining the requirement for fabric application needs to happen before moving forward with any uniform. Ease of laundering should also be considered. If a customer is looking to utilise a laundry service we would only put forward garments that have a proven history for commercial washing – fabrics that have been tried and tested.

Useful contacts

What is the optimum uniform?

Good question! And one that needs addressing from two angles.

Nisbets

Staff want uniforms that are comfortable to wear and often this means providing a tailored garment that suits the wearer.

Employers should take note of this as staff who feel comfortable in their uniform and look the part will project a much more welcoming image to customers, something that has never been more important in the current economic climate.

Tibard

0845 1405555 www.nisbets.co.uk

0161 342 1000 www.tibard.co.uk www.oliverharvey.co.uk

Dennys

01372 3779 www.dennys.co.uk Issue 1 October 2013

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What’s new

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

Company: Yummy Yorkshire Product: Lottie Shaw’s ‘Seriously Good Yorkshire Parkin’ ice cream Contact: www.yummyyorkshire.co.uk

Natural syrup

Packaging

Company: Cream Supplies Product: Pumpkin Spice Syrup Contact: www.creamsupplies.co.uk

Company: LINPAC Packaging Product: Freshware range Contact: 01977 692111 www.linpacpackaging.com

Award-winning artisan ice cream producer Yummy Yorkshire is rolling out a Yorkshire Parkin flavoured ice cream in time for Bonfire Night.

Pumpkin Spice Syrup from Cream Supplies is a high quality natural syrup which comes in a sturdy, attractively-shaped glass bottle.

The Lottie Shaw’s ‘Seriously Good Yorkshire Parkin’ ice cream is a collaboration between Huddersfield based Yummy Yorkshire and award-winning Lottie Shaw’s bakery.

The distinctly Yorkshire flavour was launched last year for a limited time only but due to its success and popular demand, it is being re-launched on a bigger scale and for a longer time period this year.

Louise Holmes, co-founder of Yummy Yorkshire and responsible for the development of new flavours says: “We were delighted with the response that this unique flavour got last year and are pleased to be rolling it out again on a bigger scale. The flavour offers a rich and oaty ice cream which is true to Lottie Shaw’s award-winning Yorkshire parkin and the crumbly stickiness and wonderful oatmeal texture of the cake works brilliantly in contrast to the smooth ice cream.”

It contains all natural ingredients and is made with traditional processes. The flavours and colours are all from natural extracts, mixed with sugar and pure water from the Alps – and nothing else!

Pumpkin Spice Syrup can be added to any beverage, tea, coffee, cocktail or milk-shake and can also be used as a cooking ingredient.

Ingredients are Cane Sugar, Water, Cinnamon Natural Flavouring, Cloves Natural Flavouring, Flavouring, Ginger Natural Flavouring with Others Natural Flavourings, Colouring: Plain Caramel.

To meet demand from the growing lunchtime ‘on the go’ food market, LINPAC Packaging has extended its new Freshware range for sweet and savoury foods.

Many of the new packs are individual or twin portion sized to help consumers eat more healthily and help them and retailers reduce food waste.

To cater for sweet-toothed ‘snackers’, LINPAC Packaging has designed a collection of individual and twin portion size LeanBake packs for baked confectionery such as gateaux, cakes, pastries, slices, biscuits and doughnuts. The packs are made from crystal clear rPET to enhance product shelf appeal and are available in the style of a hinged box or tray and lid combination.

Joanna Stephenson, Vice President Innovation & Marketing, at LINPAC Packaging, said: “The Freshware range has been designed and developed to support our customers’ convenience as well as sustainability strategy.

Available for next day delivery from www.creamsupplies.co.uk with a one litre bottle costing £6.95.

“These latest additions to the Freshware family address the needs of the sweet and savoury food to go sector and sit alongside our meal boxes, containers, pots and tubs.”

Warewashers

Cleaning cloths

Sorbets

Nelson’s energy saving Nelson Advantage range is one of the most highly specified in today’s marketplace with its generous insulation and low water consumption.

To correspond with the A/W2013 interior trend in complex patterns, celebrity chef favourite cult cleaning company Somerset-based Sarah Smith is launching new designs in its Ultra Absorbent Eco Cloths and All Purpose Eco Cloths.

Company: Nelson Product: Advantage range Contact: 020 8993 6199 www.nelsonwash.co.uk

The Nelson Advantage uses just a third of the water needed by conventional machines. Only 2.5 litres of water is drawn for each rinse cycle – the optimum amount to assure the highest standards of hygiene while avoiding unnecessary waste. And this is subsequently used in the next wash cycle, maximising both energy and water efficiency.

A further plus point offered by the Nelson Advantage is that it is virtually silent in operation.

The range includes undercounter and upright models and a pass through which, despite having a similar footprint to similar machines, has a staggering 30% increased load capacity!

Company: Sarah Smith Product: Eco Cloths Contact: www.sarahsmith.co.uk

100% bio-degradable, the cloths contain a naturally antibacterial formulation. Produced in accordance with the Oeko-Tex 100 standard for textiles, the cloths are certified free from substances harmful to humans and the environment. Powerful microfibres absorb dirt so you can clean without the use of chemicals.

The range is British-made, reducing air-miles, safeguarding local jobs and ensuring British quality.

The cloths are durable and can be machine washed up to ten times. A special ingredient keeps them bacteria resistant and therefore fresher for longer.

Ultra Absorbent Eco Cloths are £2.00 for a pack of 4. The All Purpose Eco Cloths are £1.73 for 10.

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Company: Suncream Dairies Product: Sorbets Contact: 01827 282571 www.suncreamdairies.com Suncream Dairies has launched a new range of luxury sorbets featuring all natural fruit purees and real champagne.

Available in Lemon, Orange, Raspberry, Mango and Marc de Champagne, the easy scoop Premium Sorbets are a great addition to special occasion menus and with less than 2.5% fat, are an ideal treat for those counting the calories!

Developed for both retail and foodservice outlets, the sorbets come in distinctive two litre black tubs with gold labelling, and feature full barcodes for retail freezer facings. Made with a low overrun (air content) to optimise the number of scoops per tub, the sorbets have a super smooth texture and a great mouth feel – as well as truly authentic flavours.

“Every aspect of the sorbets, from the ingredients to the packaging to the taste of the fruit flavours and real champagne, suggests luxury through and through,” says Suncream Managing Director Rebecca Manfredi.

What’s new Tea

Soup

Company: The Drury Tea & Coffee Company Product: Limited edition tea Contact: 020 7740 1100 www.drurytea.com

Company: The Real Soup Co Product: Spicy Bean and Tomato & Chipotle Contact: 01495 301999 www.zorbafoods.co.uk

The Drury Tea & Coffee Company, Londonbased speciality tea blender and coffee roaster, is launching their Christmas tea, available in pyramid-shaped bags, on 1st November 2013.

They can be purchased individually in Art Decostyle cartons of 15 or in catering packs of 100.

New for Christmas 2013 is the option of Drury polycarbonate storage jars.

The Real Soup Co has extended its range of premium quality, fresh chilled soups with two new flavours to help caterers spice up their autumn/winter menus.

The limited edition tea, which is only available in the run up to Christmas, is made from the finest black tea blended with apple, orange and Christmas spices.

The Christmas tea is packed in attractive cartons of 15 for display and self-selection with a list price of £2.95. Alternatively, catering packs of 100 cost £16.20. The new storage jars are made from sturdy polycarbonate and fitted with an airtight lid. One jar is offered free with every 2 x 100 catering packs of pyramid teabags purchased on the initial order. Alternatively, they may be purchased for £5 each.

Spicy Bean Soup – a warming blend of cannellini and kidney beans with a kick of chilli, and Tomato & Chipotle, a creamy tomato soup enhanced with a subtle twist of smoky chipotle – offer all the taste and appearance of a fresh ‘homemade’ soup as well as the convenience of being ready to heat and serve on demand.

Both are free from artificial colours, flavourings and preservatives. They’re also suitable for vegetarian diets and available in handy 4kg (16 portion) microwaveable tubs which are easily stored in the fridge until required.

“The onset of autumn is always a good time for caterers to review their menus and refresh their offering ready for the colder months ahead,” comments Marie Gawley, Foodservice Commercial Manager at The Real Soup Co.

Ice cream

Bitters

Company: Yorkshire Tea Product: Yorkshire Tea Ice Cream Contact: www.yummyyorkshire. co.uk

Company: Cream Supplies Product: Dr Adam Elmegirab’s Bitters Contact: 0845 226 3024 www.creamsupplies.co.uk

Huddersfield ice cream producer Yummy Yorkshire joined forces with fellow Yorkshire business, Taylors of Harrogate, this summer to launch a Yorkshire Tea flavoured ice cream.

Cream Supplies has added Dr Adam Elmegirab’s Bitters to the Gourmet Foods and Ingredients section of its online shop.

The limited edition ice cream is made using the Yorkshire Tea loose leaf blend which is first brewed and steeped overnight before being blended with natural dairy ice cream. Flecks of the tea leaves are rippled throughout the ice cream.

Adam Elmegirab created this range of bitters to celebrate the work of Jeremiah P. Thomas who was a pioneer in bringing cocktails to 19th C America where he was dubbed ‘the father of American mixology’ and given the nickname ‘Professor’ Jerry Thomas. Thomas’s 1862 book, The Bar-Tender’s Guide (alternatively titled How to Mix Drinks or The Bon-Vivant’s Companion), was the first drink book ever published in the United States and has been one of the main inspirations for Dr Adam Elmegirab’s Bitters.

Louise Holmes is co-founder of Yummy Yorkshire and says: “We’ve always wanted to create a Yorkshire Tea ice cream flavour so were thrilled when Taylors approached us about joining forces.

“A big part of our company ethos is working with interesting local food producers so that we can create ice cream flavours that are a little unusual and different. Collaborating with Yorkshire Tea was therefore a natural fit for us. The resulting ice cream is sweet, creamy and intense but also very refreshing.”

The range comprises: of Christmas, Aphrodite, Boker’s, Dandelion & Burdock, Spanish and Teapot.

All are priced at £8.13 (ex VAT) or £9.76 (inc VAT) and are available for next day delivery from Cream Supplies’ online shop www. creamsupplies.co.uk. Christmas Bitters should be available from the beginning of October.

Display cabinets

Company: Victor Product: Optimax SQ Contact: 01274 722125 www.victoronline.co.uk Victor’s new Optimax SQ assisted service refrigerated model is proven to use as little as 0.34kWh/h over a 24 hour period, ensuring all chilled food products are maintained at temperatures between 1°C & 5°C at all times.

Plus, as the first unit of its kind to be on the ECA Energy Technology List, an operation can reduce its business tax bill by as much as 20% off the purchase price.

The Optimax SQ, is a square high-visibility refrigerated display cabinet with an inside cabinet, temperature-retaining, drop-down/ lift-up rear door arrangement. Configured to deliver optimum display opportunities, it’s ideal for delis, coffee shops, and convenience stores – anywhere where food on the go is in demand.

These attractive satin finished stainless steel units with toughened glass cabinets have microprocessor temperature control with automatic defrost and condensate handling system; illumination with LED lighting; removable display shelves and removable stainless steel recessed well for cleaning.

See your product here!

Want to see your new product or piece of equipment in What’s New? Then call Ian James on 0208 1446170 or 07805 543110.

Alternatively, email sales@quickbitemagazine.co.uk

Issue 1 October 2013

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28TH & 29TH NOVEMBER 2013

Graham Corfield Managing Director Just Eat

Ajmal Mushtaq Felicity McCarthy Mushtaqs Restaurant Facebook

Clive Rich The £10 billion negotiator

OLYMPIA, LONDON

Doug RIchard Entrepreneur & ex Dragon’s Den panellist

If you own a takeaway restaurant then you need to be at Takeaway Expo.

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

Takeaway Expo 2013 is THE essential business ingredient for anyone with a hunger for success in the Takeaway sector!

Lucy Frankel VegWare

Marcus Carter Food Ventures

85 FREE SEMINARS EXPERT SPEAKERS BUSINESS ADVICE OVER 100 EXHIBITORS WORKSHOPS

SPONSORED BY

REGISTER FOR FREE TICKETS

www.takeawayexpo.co.uk

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Issue 1 October 2013

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Dates for your diary

Find out what events are taking place in the world of food-to-go over the coming months

Key Club Workshop

European Coffee Symposium

22nd October

27th-28th November

Key Club is a series of seminars and tours, led by foodservice expert Peter Backman and designed to provide you with an introduction to the industry or to bring your knowledge right up-to-date. Their September Key Club and Study Tour sold out so they have added an additional date and the next workshop will take place on Tuesday 22 October in the City of London.

The European Coffee Symposium is Europe’s flagship event for senior executives from across the vibrant branded coffee shop and food-to-go sector. The event provides the ultimate platform to develop knowledge, build relationships and drive business performance.

Various locations

A series of half-day learning workshops packed full of information and insight, typically covers the following areas: • Foodservice - why it’s important • The customer - the key to it all • Unpacking the foodservice sector - its structure and statistics • Distribution - who does what • Supplies and Suppliers - markets and specialisations • The Trends - what’s happened, what is happening, what will happen and why • Challenges - what are the main challenges facing foodservice organisations For further information, visit www.hrzns.com/services/key-club or email nic.belfrage@hrzns.com.

Paris

Now in its 6th year, the European Coffee Symposium was launched by Allegra in 2008. The event annually brings together 400 senior industry leaders from across the Pan-European branded coffee shop & food-to-go market.

Fuelled by the expertise of leading-edge market analysts and the contribution of industry thought leaders, the event provides key decision makers with ready-to-implement market insight, innovative ideas and enhanced networking opportunities.

The two-day event combines a tailored Supply & Innovation Day, a host city Study Tour of latest coffee and food concepts, the prestigious European Coffee Awards and gala dinner and the highly thought-provoking European Coffee Symposium conference.

Takeaway Innovation Expo 2013 28th-29th November Olympia, London

Aimed at progressive takeaway restaurants, the exhibition will bring together like-minded professionals to share ideas and develop professional knowledge centred on innovation in the takeaway industry. The exhibition offers a unique chance for takeaway owners to develop business skills and explore new technology, as well as enabling anyone who is considering getting into the industry to find out more about it.

As well as seminars, there’s a comprehensive workshop schedule and networking opportunities so that visitors can be sure to find the relevant advice or information they’re looking for. There will be 80 exhibitors at the show covering everything from online ordering systems to apps, EPOS, franchise opportunities and much more.

With all the great content at Takeaway Innovation Expo 2013, the event organisers are confident that you won’t find this combination of learning, business and networking anywhere else in the takeaway industry in the UK. Book your free tickets now at www.takeawayexpo.co.uk.

For more information, visit www.europeancoffeesymposium.com.

Competition time!

Coffee company Aromo is giving away 100 of their awardwinning Easy Serving Espresso (ESE) coffee pods which can be used in most machines designed to make espresso coffee. Each pod has a serving of freshly ground coffee beans, pre-measured and pre-tamped and ready for placing into an espresso machine.

The pods are available in three regular blends and one decaf version – Boost (Premium Roast Arabica/Robusta blend), Buzz Lite (Decaf French Roast) Bounce (100% Arabica) and Buzz (french Roast).

Find out more at www.aromocoffee.co.uk.

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Issue 1 October 2013

Win 100 coffee pods!

Be in with a chance of winning 100 ESE coffee pods of your choice. Just email editor@ quickbitemagazine.co.uk naming the four Aromo variants available. Remember to include your name and address and state which variant you would like. If you want 25 of each, please state ‘mixed’.

A winner will be picked at random from all entries. Competition closes at 6pm on Monday 7th October 2013. Any entries after this time/date will not be entered into the draw. Good luck!

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QuickBite magazine is the perfect place to get your products and services noticed by an engaged and influential audience For further information or to discuss a cost-effective presence, plerase contact: Ian Lydon-James sales@quickbitemagazine.co.uk Office: +44 (0) 208 1446170 Mobile: +44 (0) 7805 543110

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Chris Withey from Eas y Bags Ltd, reveals the cost and time benefits of Potline rs - their convenience product

ONLINE MARKETING Top tips on getting your online offering right

OCTOBER 2013

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FOCUS ON

Find out how to clean up on your dishwashing needs

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WHAT’S NEW

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azine specifically for

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