QuickBite Magazine October 2014 by MVHmedia

Melt Shop

Where design compliments unique menu Wok&Go

A taste of Mexico

Focus on...

Equipment focus

News on store openings and unique franchise options inside

A look at the increasing popularity of this cuisine

Uniforms and the important role they play in foodservice

Featuring tips and advice along with whatâ&#x20AC;&#x2122;s new in warewashers

October 2014

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A message from the editor Welcome to the October issue Hello and welcome back. Is it just me or is this year flying by? There’s already talk of Christmas but we’ll save that for our next issue in November – it still feels a little early to be talking about that just yet! September was a great, albeit, busy month for QuickBite. We were exhibiting at both Takeaway Innovation Expo which returned to Olympia London on 17th-18th September, and lunch! at the Business Design Centre, 23rd-24th September. We had lots of people stopping by at our stand to pick up their free copy of QuickBite magazine. It was great meeting so many people within the industry. If you attended either show, I hope that you found them useful. And so, onto the October issue. As ever it’s full of lots of tips and ideas to help you in your business. Guaranteeing a great customer experience to ensure visitors come back again and again is about much more than just a quality product. Three things need to be right – appearance, atmosphere, and action – and uniform plays a key role in this. We aim to inspire with our Focus on... feature which takes a look at uniforms and how choosing the right one can mean the difference between success and failure (see pages 22-25). Coming up shortly is National Curry Week (13th-19th October) which is set to celebrate this ever-popular cuisine. Pan’Artisan gives some tips and advice (pages 20-21) on how you can make the most of the opportunity. Rising up the ranks in popularity is Mexican. This was identified by McCormick as one of the top five flavours in its Flavour Forecast 2014, and curious consumers are catching on fast. It’s emerging as a powerful influence, with people everywhere discovering new aspects of this bright, casual cuisine. Food lovers everywhere are seeking sizzling heat along with bold, intense flavours. And zinging its way towards top billing is Mexican. Read all about it and get inspired on pages 13-19. Of course, there is lots more to keep you turning the pages so until next time, happy reading.

Editor

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

Editorial contributors Trevor Langley

Commercial Manager

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

Advertising sales

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

Finance

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

Design

Simon Warbrook design@quickbitemagazine.co.uk

EE !

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

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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 13 October 2014

Contents 06

Marketing Utilising apps 28 Why apps can play a key role in

brand awareness and growth

13 06

Industry news

ind out what’s been happening in F the industry, here

Features 13 20

22 26

A taste of Mexico

exican is a vibrant cuisine that’s M been getting food critics excited for some time. QuickBite finds out more

National Curry Week

an’Artisan gives some tips and P advice on how you can make the most of National Curry Week which takes place 13th-19th October

Focus on...

uickBite takes a look at the Q important role that uniforms play in the foodservice industry

Food review

n the menu this month is O Carriages Restaurant, Derbyshire. Trevor Langley reports on his recent dining experience

Issue 13 October 2014

Wok&Go advertorial

ind out about Wok&Go’s F exciting plans for their franchise business

30 Business profile

his month QuickBite talks to T Christian Mouysset of Hummus Bros

Technology 35 A look at how you can

revolutionise queuing in your business

Accountancy 38 Find out how you should be

preparing for your retirement

Eclipse advertorial 45 Are you ready for the new EU

laws being enforced? Find out more here

Design inspirations 32 Design We take a look at the design

elements of the Melt Shop in Manhattan which opened its doors in 2011

Halal 36

alal food is forecast to grow H by more than 20% over the next decade – which is why foodservice businesses need to ensured that they are prepared to cope with the predicted rise in demand

Equipment arewashers 40 W What should you be considering

when buying a new warewasher? QuickBite finds out and takes a look at what’s on offer

Property 46 P A roperty look at what properties are for

sale throughout the country, right now

What’s new ew products 48 N Feast your eyes on a selection

of new products available for the foodservice sector

Diary dates ates for your diary 50 D Up-and-coming events for your diary!

Contents

Issue 13 October 2014

Industry news News in Brief Bidvest 3663 customers can now order from a new range of refrigeration chillers, cabinets and counters branded Hospitality Design by 3663. The products are available through the companies catering equipment division, 3663 Catering Equipment. The range, which is manufactured in the UK, includes HD Cabinets, HD Counters and HD Blast Chillers. The equipment also has innovative timesaving features such as automatic defrost in order to help caterers keep food at its optimum temperature and to remain hygienic. A 24 hour spare parts support service is also available, giving customers additional peace of mind and product assurance. Paul Knight, Managing Director at 3663 Catering Equipment said: “The foodservice industry has faced many new trends and regulations over the past 12 months, each of which places emphasis on ensuring industrial kitchens are well-equipped to cope with demand. “The increasing popularity of all day eating, the rise of fast-casual style restaurants and the government’s introduction of Universal Infant Free School Meals into England’s primary schools has placed added pressure on foodservice operators to continue to deliver high quality, on-trend food, at a competitive prices. “Our new range of fridges have been designed with these factors in mind; we try to offer something for every customer, regardless of their work flow, speed to serve and their own level of skill and operation, making it as easy as possible for them.”

Issue 13 October 2014

Hunt for UK’s Best Oriental Young Chef is back for 2015 Now in its third year, Wing Yip’s Oriental Cookery Young Chef of the Year competition offers the country’s finest culinary talent the opportunity to showcase their skills before a renowned panel of judges. As part of the prize the chefs will battle it out to win an exclusive trip to Hong Kong where they will sample the region’s culinary delights, work in Michelin-starred restaurants and explore the vibrant street food scene. Last year’s competition attracted an array of talent from across the country, with House of Commons chef Robert Hall taking the title after battling against contestants from Eton College, University College Birmingham, City of Liverpool College and Bentley Motors. Reflecting on his Young Chef experience, Robert said: “The competition was fierce and I’m overwhelmed to have won. I can’t wait to travel to Hong Kong in October where I will be fortunate enough to work alongside Michelin-starred chefs. The experience and skills I will gain at this early stage in my career will be invaluable.” Putting the contestants through their paces will be Peter Griffiths, head judge and President of the British Culinary Federation, Glynn Purnell, Michelin-starred chef and owner of Purnell’s in Birmingham and Larkin Cen, 2013 MasterChef finalist and director of Asian food innovation Hokkei. Peter Griffiths said: “Getting your first break in the catering industry can be difficult and taking part in competitions like Young Chef can boost your credibility and open doors to a successful career in the industry. “Each year we look to raise the bar in terms of standard of entries and last year we attracted a raft of culinary talent from some of the UK’s most renowned establishments and colleges, we hope this year will attract even more as young chefs look to build their skills, knowledge and experience.” The competition is open to applicants across the UK, aged

Oriental grocer Wing Yip has launched its annual search for the UK’s top Oriental Cookery Young Chef

2014 champion Robert Hall

between 18 and 25 years, who have a flair for Oriental cuisine and are studying or employed in the catering and hospitality industry. The first stage requires contestants to design and submit an Oriental inspired menu using ingredients of their choice. The most mouth watering menus will be shortlisted and successful applicants will be invited to a Masterchef-style cook-off at the University College Birmingham on Monday 16th February 2015. Finalists will execute their dishes before the panel who will award marks for technique, creativity, presentation and most importantly the use of authentic Oriental ingredients and cooking styles.

Mr Wing Yip, Chairman of Wing Yip, said: “The number of top quality UK restaurants serving Oriental cuisine in the UK continues to grow. “Each year I am impressed with the level of talent demonstrated by the contestants and we are extremely proud to support young chefs and encourage them to experiment with the wonderful variety of ingredients and cooking styles found across Oriental cuisine.” The winners will be announced at an official awards dinner at the University College Birmingham following the competitive cookoff. For further information and to download an entry form please go to www.wingyip.com.

Industry news Yorkshire Tea now 100% Rainforest Alliance Certified With reports that the ethical food and drink sector grew by 36% in 2012* and recent research from Horizons highlighting the fact that consumers are now, more than ever, considering ethical factors when purchasing food and drink both in and out-of-home, it has become increasingly important for caterers to ensure their menus meet the demands of this £10 billion market*. John Sutcliffe, Out of Home & Convenience Controller, Taylors of Harrogate, says: “The ethical food and drink market is one that will keep growing so it’s important for operators to get behind organisations such as the Rainforest Alliance and show customers that they are environmentally and socially conscious. We’re committed to improving the lives of teagrowers, workers and their families worldwide and are proud of the work we do to minimise the effect that tea-growing can have on the environment. Now that Yorkshire Tea is 100%

Taylors of Harrogate’s award-winning Yorkshire Tea is now 100% Rainforest Alliance CertifiedTM

Rainforest Alliance Certified, it’s easy for caterers to get on board and respond to this growing market.” With research showing that the sale of products certified by the Rainforest Alliance grew by 47% in 2012*, Yorkshire Tea allows operators to promote their ethical credentials while brewing up profits. The fact it also comes in a variety of blends – Yorkshire Tea original brew, the premium Yorkshire Gold, Decaff, and the Hard Water variant – means operators can also choose a version that works best for their business. John adds: “Research** shows that 63% of people would purchase Yorkshire Tea outof-home if it was available on menus and, crucially, a further 46% would pay more for a cup of Yorkshire Tea. This, along with our commitment to sustainability, gives operators an easy way to satisfy the demand for a proper brew and profit in the process.” Yorkshire Tea is part of Taylors

A collaboration between Artis and Stephensons saw the very latest in barware innovations on display to an exclusive guest list at kosmonaut on September 11th in the northern quarter of Manchester. Not only were the guests able to see, feel and use the products in their natural habitat, they were also able to sample some of the latest cocktails courtesy of mixologist, Chris Pollard. This included the growing phenomenon of tiki cocktails, a trend identified by Artis as an exciting growth opportunity in barware.

of Harrogate’s extensive range of quality hot drinks; the dedicated out-of-home range also includes the UK’s number one roast and ground coffee brand^ Taylors Coffee, as well as the newly launched fruit and herbal infusions range authenticated by the Royal Botanic Gardens, Kew. *Ethical Consumer Markets Report 2013 **Toluna Research, December 2013 ^Kantar data w/e 20th July 2014

Takeaway salad revealed as Britain’s biggest source of food waste Thousands of tons of perfectly good food goes straight into the bin every year in what’s being described as the scandal of Britain’s biggest source of food waste A leading waste management company has found through its own research that over 99% of bagged salads given away by takeaway food establishments are never eaten, with many thrown into waste bins unopened. BusinessWaste.co.uk says that public waste bins nears some curry houses and takeaway kebab shops are often filled to overflowing with bagged salads as customers dump them at the first opportunity. “We tried to find out who eats these salads, and we found literally nobody prepared to confess that they did,” says BusinessWaste.co.uk spokesman Mark Hall. “In our opinion, they’re nothing but a huge waste of food. Thousands of tons going to waste.” BusinessWaste.co.uk asked hundreds of takeaway food customers at several locations in the UK what they did with free salads given away as an accompaniment to curries or kebabs. • 56% throw it in the bin without opening • 30% put it in the fridge, and throw it away later

News in Brief

• 14% leave it in the shop or give it back to the delivery person • 0% eat it BusinessWaste.co.uk puts the reluctance of many people to eat salads from takeaways down to the mistaken perception that there’s probably something wrong with it, or that it has been prepared in an unhygienic kitchen. “A plastic bag’s probably not the best way to present a salad, to be honest,” says Mark Hall. “Customers have a mental image of the food being stuffed in there by bare hand, which it most certainly isn’t. But it’s a hard image for most people to shake.” BusinessWaste.co.uk says that takeaways should think twice before throwing in a bag of salad with an order. In fact, Mark Hall says they could easily slash waste by asking if the customer actually wants it. “It’s a very simple solution,” says Hall, “And one that will save food establishments money and puts an end to the thousands of tons of food wasted every year.”

Taking this a stage further the tiki range was showcased by a twist on the traditional zombie cocktail which literally had their vessels in flames! The tiki range was shown in all of its individual style.

Barry Callebaut Beverages is rolling out plans to infiltrate the High Street in a bid to expand its customer base and establish itself within the HoReCa market. While the leading beverage manufacturer is keen to maintain its loyal vending client base, it is now also eager to build its portfolio of café and food to go customers, marketing a wider selection of products to this sector including drinks that have proven to be particularly popular on the continent. Managing Director for Barry Callebaut Beverages, Peter Holdway explains: “Besides the hot chocolate drinks for which we are renowned, we also offer a variety of flavoured hot beverages via the Caprimo range which gives our HoReCa customers scope to change their menus regularly, introducing new flavours and offering guest drinks. “The Caprimo range provides a great opportunity for those same customers to get creative. For example, included in the Caprimo range, alongside the flavoured cappuccinos and lattes, is the Caprimo Crème Brûleé, a versatile tasty hot drink which can also be used as the basis for a crème caramel dessert. It can be enjoyed as a cold drink and is perfect as an ice lolly or an ice slush drink as the ice doesn’t lose its flavour thanks to the dried milk powder contained in the mix.”

Issue 13 October 2014

Industry news News in Brief Dutch brewer Bavaria has appointed experienced national account manager Martin Seccombe to lead its sales activities in the wholesale and convenience sector. He joins from leading drinks brand development business, Global Brands, with a reputation for building strong relationships and joint business plans to help grow accounts quickly. Commenting on his new role, Seccombe said: “It’s a good time to be joining such an ambitious business, that’s enjoying great success in the multiples, especially with its innovative range of non-alcoholic beers. “I’m confident we can replicate our current success in the multiple sector across the wholesale and convenience sector, as we have a determination to work closely with accounts to maximise opportunities for mutual benefit. We have great beers, a growing brand and big ambitions, which is a strong proposition by any measure.”

Belu Water, one of the UK’s most ethical water brands, and Cobra Beer’s charity, The Cobra Foundation, has launched a new specially designed 750ml glass water bottle. As with all Belu water bottles, 100% of profits will be donated to international charity WaterAid. All money raised from this special edition Belu bottle will be used to fund clean water projects in South Asia, an area where many Ethnic Restaurant Sector (ERS) owners and staff have personal links. The partnership comes as a result of an appetite that Karen Lynch, Chief Executive of Belu Water, and Lord Bilimoria, Founder of Cobra Beer share for inciting social change. The specially designed co-branded still and sparkling water bottles will feature the Belu and Cobra Foundation logos together on the front of Belu’s iconic clear bottles. Belu hopes the partnership will give the ERS, an area in which Cobra Beer already enjoys a 98% market share, a real reason to choose a specific water brand for the first time. Lord Bilimoria CBE, Founder, Cobra Beer, said: “I have always believed that businesses have a responsibility not only to their customers but also to society. I am delighted and honoured to have this opportunity to work with Belu – a company whose ethos I have long admired – to give The Cobra Foundation’s work an even greater impact. The difference that WaterAid makes in places like South Asia is huge. They are saving lives every day and I’m humbled that the Cobra Foundation can be a part of that.”

Issue 13 October 2014

Edwards & Blake launches own branded ‘Street’ range East Anglian contract catering firm, Edwards & Blake has launched its own branded ‘Street’ range of food across all of their catering sites The new ‘Street’ range is a funky, freshly cooked range of conveniently packaged food that can be eaten in a school, staff restaurant or ‘on the go’. These include Street Wraps, Street Pots and Street Hot Boxes, which are available in a selection of flavours. Some of the more popular dishes include the Pulled Pork & Charred Pepper BBQ Pasta Pot, Pesto Roasted Tomato & Pumpkin Seed Hot box, and an Indian Wrap with Spicy Chicken and Mango Salsa. Some of the dishes incorporate a variety of interesting and less well-known ingredients such as Japanese bread crumbs (Panko) that keep their crunch so chicken can be oven baked rather than fried, black onion seeds that add extra flavour and Khobez, a traditional Indian flat bread adding authenticity to the Indian wraps. The boxes, pots and wraps come in colourful, distinctive, festival inspired designed packaging that aim to appeal to adults and children alike. Shirley Edwards, Managing Director of Edwards & Blake

comments: “This new range epitomises our business philosophy of continuous innovation, client collaboration and customer service. “These elements are key to our growth and this new range is a result of all three working together. Our development department has worked hard in-house and with feedback from our clients we have created a range of exciting, interesting flavours and combinations that are really tasty and that

will appeal to a broad range of customers.” Daniel McClelland, Food Development Chef at Edwards and Blake comments: “Innovation is at the core of what we do as a company and I’m delighted to have led the development of the Street range for Edwards and Blake. It is the culmination of an inspiring journey with our chefs and our clients to create a groundbreaking range of flavours and dishes”.

Wok&Go expand marketing team

Having invested heavily in digital technology over the last 12 months, Wok&Go have announced the addition of two new marketing and social media coordinators to their team

Des Pheby, Managing Director of the leading noodle bar chain, says: “As the firm continues to grow, it’s incredibly important to us to be able to offer our franchisees the highest level of marketing support.

Sophie Noble and Sarah Hooley-Jones have joined Wok&Go’s marketing team

“Last year we successfully launched our social media pages, new website and cutting edge mobile app. We developed the app with Eagle Eye who are market leaders in digital consumer engagement and using their expertise we were able to offer our customers the latest offers and deals. “We’re now looking to build on this further and increase our reach – both in the UK and overseas. To help do this we’ve expanded our head office team and appointed two new marketing and social media coordinators.” Sarah Hooley-Jones, who will head up Wok&Go’s marketing department, has more than nine years’ experience in journalism,

public relations and marketing. She says: “Working for a company as fast-growing and dynamic as Wok&Go was an opportunity I couldn’t miss. It’s already achieved so much and I look forward to helping the company develop even further.” Sophie Noble also joins the team as marketing and social media coordinator. Sophie brings a wealth of marketing and design experience to the team having worked for a number of highprofile companies in the North West. Des adds: “We’re dedicated to using digital technology and the most innovative marketing campaigns and are really excited to welcome Sarah and Sophie to the team.”

Industry news MDC Foods Celebrates 25 Years in the frozen foods industry MDC Foods, one of the UK’s leading suppliers of private label frozen food products, has announced the launch of their 25th Company Anniversary celebrations MDC Foods was founded in April 1989 by experienced industry professionals Michael Cullinane and Michel Delbaere of Crop’s NV in Belgium, who felt that there was an opportunity to offer a fresh new approach to the UK frozen food market. Two and a half decades later and MDC Foods has certainly delivered against that aim, achieving the right balance of product diversity and security, innovation, quality, value and service to secure sustained growth and an impressive array of industry awards. Building on its heritage of traditional frozen vegetables, MDC Foods has since ventured into new product areas and the company’s comprehensive portfolio of almost 300 product lines now also includes frozen fruit, added-value vegetables

such as gratins and an extensive range of ready meals. MDC Foods’ customer base has also grown in size and diversity over the last 25 years and the company now supplies over 54 thousand tonnes of frozen products per year to some of the UK’s largest supermarkets and manufacturers as well as a diverse range of restaurant chains and other foodservice providers. Michael Cullinane commented: “We are very proud of how far we have come as a company and we have a lot to celebrate this year. Over the years we have built symbiotic relationships with a handful of key partners and worked closely together to cross-fertilise ideas and deliver economies of scale and new innovations to market. This approach has earned us the trust

News in Brief Supper Sense, a fun, dining in the dark experience aimed at providing adults and children with a new way of experiencing the sensory world, took place at Crug Glas Country House & Hotel Restaurant in St Davids on Sunday 28th September. The Supper Sense experience was devised and delivered by Andy Shipley together with Grub Kitchen and the TYF Group. Andy is a visually impaired transformational coach and facilitator who works with individuals, organisations and communities to expand their appreciation of the wealth of untapped potential around them.

and respect of our customers, whose long-term loyalty has been our biggest and most valuable achievement.” MDC Foods is marking the occasion with a special 25 Year Anniversary publication and a celebration event for its employees in Luton, Bedfordshire. A copy of the publication is available on request by contacting: info@ mdc-foods.co.uk.

Andy has worked with government, public bodies and charities to create the social and environmental conditions to enable disabled people to participate and make an impact, and was involved in ensuring the London 2012 Olympics and Paralympics were the most inclusive Games ever. Andy commented: “Supper Sense is proving to be a very popular way for people with sight to taste food in a brand new way. Diners get the opportunity to appreciate food on a much richer level as well as experience a deeper quality of connection with fellow participants. “The event at Crug Glas in St Davids is one of a number of ‘dining in the dark’ events that I’m running around the UK and the reaction from guests has been wholly positive.”

Deadline for entries extended The deadline for entries to Zest Quest Asia, brainchild of Cyrus Todiwala OBE, has been extended to 5th December to enable more colleges to field teams in a competition designed to demonstrate knowledge and skill in Asian cuisine Todiwala, Chef Patron of Café Spice Namaste, Mr Todiwala’s Kitchen, The Park Café and brand new Assado in London, said: “Having consulted with a number of colleges that have shown a keen interest in the competition, the consensus appears to be that moving the deadline so that the entry process, the cook-off and the gala dinner all fall within the academic year will ease the way for even more for students and their tutors to take part and win a fabulous study trip to Asia.” Zest Quest Asia welcomes entries from student teams of three, plus their lecturer, drawn from catering colleges across the UK to cook a 4-course Pan Asian menu and make a presentation to judges designed to highlight their knowledge of such aspects of Asian as the

evolution of international cuisines and sustainability. Last year, a team from Westminster Kingsway won first prize; they have since returned from a 10-day sojourn that took them through Delhi, Bombay and Poona. The competition also aims to highlight the £3 billion Asian food industry in the UK and its need for many more chefs coming through the pipeline. A range of top companies from the foodservice industry have already pledged to sponsor the competition including Tilda Rice, Cavity Protection Systems, Panasonic and 3663. The closing date for entries to Zest Quest Asia is 5th December 2014. The cook-off will be at the Hilton London Heathrow T5 on Monday 16th February 2015, when the winners will be announced at a gala dinner

that evening. Entry forms and more information about the competition can be found at www.zestquestasia.com

Domino’s Pizza UK has introduced a new flavour to their stuffed crust range - Cheese and Smoky Bacon Stuffed Crust. The new addition to the menu forms part of a wider campaign that aims to change the nation’s attitude towards crust and has been created with families in mind, who are looking for an exciting meal which offers extra value for money with no waste. Pioneering the way forward in stuffed crust innovation, Domino’s launched the new flavour on 15th September with the support of a national TV advert and digital campaign in an ongoing mission to deliver uniqueness and excitement to the UK audience through the company’s ‘Greatness’ platform. The new addition follows the success of previous Stuffed Crust options, Hot Dog and Ring of Fire, and will sit alongside permanent menu favourites, the classic Garlic and Herb and BBQ flavours.

Issue 13 October 2014

Industry news News in Brief The UK’s ‘Best Cup Company’, Huhtamaki – a founding member of the Paper Cup Recovery and Recycling Group – is proud to be a member of the Simply Cups recycling scheme. The scheme, which currently operates within the M25, provides a cost-efficient collection and recycling service to help paper cup manufacturers and organisations operating within the supply chain reduce their operating costs and improve their environmental credentials. Speaking at the launch event of Simply Cups at The Emirates Stadium, Neil Whittall, Commercial and Contracts Director, Huhtamaki (UK) Ltd. spoke of Huhtamaki’s involvement: “Many of our customers ask if there is a paper cup recycling service available, so by choosing to support initiatives introduced to the industry by Simply Cups and the Paper Cup Recovery and Recycling Group we can, as a responsible manufacturer of disposable packaging products, provide them with information and options for recycling. “We are proud to be able to offer our customers the help and assistance they need in order for them to inform their customers about how the market is able to deal with products after their use within the foodservice environment; and it is through our involvement with both of these schemes that we are able to further drive our dedication and commitment to helping find solutions. “As a result, we are looking forward to working closely with Simply Cups in developing opportunities that will add value to our customers, whist introducing them to the programme wherever we can.”

Issue 13 October 2014

Sodexo chefs enjoy Kikkoman masterclass Chefs from Sodexo recently enjoyed a masterclass courtesy of Kikkoman Soy Sauce, from Michelin starred chef Simon Hulstone of the Elephant Restaurant, Torquay The masterclass, held at the Underground Cookery School in London, began with a live demonstration of two dishes by Simon Hulstone that would feature on his own brasserie menu. Following this, chefs from Sodexo were put through their paces in teams to create brasserie style meals from a selection of mystery ingredients and of course, Kikkoman Soy Sauce being an integral part of the dish. The winners on the day were Ann Margaret Polius, Senior Chef de Partie at Caterham School and Paul Chapman, Sous Chef at Eli Lilly. The winning duo created two delicious dishes to fit the brief; they were Hot & Cold Salmon on a Fennel & Pepper Salad and Oriental Roast Chicken with Sesame Sweet Potato. Runners up in the competition, whose dishes also wowed the judges with their use of Kikkoman Soy Sauce included; Darren Poulton, Hospitality Head Chef at Santander, Phillip Thomas, Head Chef at Henderson Global Investors, Martin White, Head Chef at GSK Ware & Mohammad Bathily of Lammas School. David Mulcahy, Craft and Food Development Director at Sodexo said: “The training and development of our chefs is extremely important in order to inspire culinary excellence at all levels. Masterclasses are a great opportunity to pass

on knowledge from celebrated chefs like Simon Hulstone to fellow chefs to help them learn and develop even further.” Bing-yu Lee, General Manager at Kikkoman UK said: “It was fantastic to see so many Sodexo chefs at the masterclass with Simon Hulstone. Simon is a fantastic ambassador for Kikkoman and his demonstrations really show chefs just what a versatile ingredient Kikkoman Soy Sauce is and how it can be used as an essential seasoning.” All participating chefs were treated to dinner at top London restaurant, Matsuri St James, where they tried a menu of authentic Japanese cuisines including sushi, tempura and teppanyaki.

It’s time for cafés to go beyond the beans

The Sustainable Restaurant Association and Costa set the standard for sustainable cafes

Recognising the multiplicity and complexity of issues relating to the café industry, the Sustainable Restaurant Association (SRA) have been working with Costa, the UK’s largest coffee chain, to develop a pioneering new scheme to support and guide the UK’s more than 10,000 cafes on their sustainability journey. The new rating for cafés complements existing well recognised certifications like Fairtrade and Rainforest Alliance. Reflecting the nature of the café business, the new rating places a greater emphasis than in its restaurant rating on the provenance of the beverages, including the milk, the high volume of disposable items and healthy eating, to reflect the fact that a large proportion of the sales are from repeat customers. 800,000 people visit cafés at least four times a week. Launched at the lunch! show, London, in September, the rating goes ‘beyond the beans’ to consider not only the coffee, but the cafés’ entire operations in reducing their environmental impact, treating their staff fairly, and supporting their local community. The rating follows the format that the SRA has used successfully since its launch four years ago,

to assess the business-wide operation of its 4,000 restaurant Member sites. Regarded as the Michelin Stars of Sustainability, it has been embraced by businesses as diverse as fish and chip shops and Michelin starred restaurants. The rating is built around the three pillars of sustainability: Sourcing, Environment and Society and membership benefits include a dedicated, expert advice and support service to help Members improve year on year. Sandy Gourlay, Corporate Responsibility Manager, Costa said: “We are delighted that we have been able to draw on our long-standing expertise to help establish a new sustainable café standard in partnership with the SRA. Cafés will now have their own recognised sustainability rating like so many other sectors and the SRA will support our sector’s journey to a more sustainable future.” Mark Linehan, Managing Director of the Sustainable Restaurant Association, said: “It’s fantastic to work with the market leaders on a scheme we hope will drive up sustainability standards across the UK’s 10,000 cafés. By going beyond the beans, we’re finally enabling cafés to demonstrate the breadth of their credentials.”

Industry news Newton House short-listed for ‘Best Yorkshire Breakfast’ Award

News in Brief

Newton House Knaresborough has reached the finals for the 2014 Yorkshire Post and Deliciously Yorkshire Taste Awards for the ‘Best Yorkshire Breakfast’ The 12 bedroom, AA four gold star guest house, which caters for leisure and business visitors to the area, is owned and managed by Denise Carter and her ‘Newton House Ladies’. “The key to breakfasts at Newton House is quality and flexibility,” says Denise Carter. “Quality ingredients, including bacon and sausages from free range, rare breed pigs, are sourced locally, and, as well as granola and fruit compotes baked in the AGA each morning, I make all the preserves and marmalade myself. “We also offer flexible breakfast times to allow guests an early start or a lazy lie-in.” The focus on breakfast at Newton House is especially welcomed by business guests who often comment on how much nicer they are than many standard hotel breakfasts. Lee Naylor, a regular business guest whose company has used Newton House for many years said: “It is an outstanding start to the day. The a la carte breakfast cooked to order to your personal taste and requirements is one

A separate survey conducted by YouGov, revealed that London is also amongst the UK’s poshest noshers when it comes to eating the nation’s favourite takeaway; with 46% preferring to eat them off a plate compared to 38% out of the paper or box.

The Newton House Ladies: Brenda Brogan, Denise Carter and Jackie Fennell, outside Newton House

of the reasons why I keep coming back to Newton House”. The Awards ceremony takes place at The Pavilions, Harrogate on 15th October 2014.

SME leaders in leisure and hospitality sector struggling to find time to switch off A new study reveals that running a small leisure and hospitality business is “exhausting” with over half of all bosses in small leisure and hospitality companies being forced to miss important personal engagements The YouGov survey, commissioned by First Data Merchant Solutions, found that 63% of decision makers within small leisure and hospitality companies are so busy, they have been forced to miss significant personal occasions, including weddings of family and friends, romantic anniversaries and engagements with their children. The study, which questioned key employees across small businesses within a full range of sectors, including hospitality and leisure, retail, and legal, found that decision makers in the hospitality and leisure sector are more likely to have missed personal occasions due to workload, than any other industry. One in five have even had to sacrifice their own birthday celebration, in order to run their hospitality or leisure business.

People from Belfast eat fish and chips the most often and are the poshest noshers, preferring to eat off a plate (64%) as opposed to out of the paper or box (34%), according to new research commissioned by Seafish, organiser of The National Fish & Chip Awards.

This is despite 40% starting up their own business in this sector because they ‘wanted more flexible working hours’. In many cases, expectations of small business life were not met, with 45% of SME decision makers in hospitality and leisure companies admitting running a business is more challenging than expected - 70% claim it is a ‘constant challenge’. Tasks within the industry, which are often found more challenging than anticipated include: • Managing staff and keeping track of their work (39%) • Promoting the business (29%) • Accounting and tracking finances (26%) Difficulty with passing work onto employees could be contributing to the heavy workload of decision makers within small leisure and hospitality companies. 52% admitted they worry about

handing control over to other staff when taking time away from their business, with 47% fearing that staff will make accidental errors. Raj Sond, General Manager at First Data Merchant Solutions, comments: “Running a small business in the leisure and hospitality industry requires hard work, but behind the scenes admin tasks shouldn’t be eating into personal time. “These time-consuming tasks can come as a shock to people, as they launch businesses in this sector and can overshadow the benefits of running a small company. “Simplifying these processes, so that tasks can be more easily shared between employees, can free up time to help small businesses in the hospitality and leisure sector to allow them to enjoy some personal leisure time too.”

Not surprisingly, amongst the cities surveyed, 87% eat fish and chips from a takeaway. In a further national survey conducted by YouGov, it was found that around two thirds of UK fish and chip eaters add salt (65%) and vinegar (68%), over a third (37%) have mushy peas with their meal and more than half the respondents (52%) prefer eating fish and chips straight from the paper or box. The seaside emerged as the nation’s favourite location for enjoying the humble dish (31%), followed by at home on the sofa. While mushy peas were voted the UK’s top accompaniment, 20% choose curry sauce and the younger generation enjoy the continental habit of adding mayonnaise, with 19% enjoying this addition to their fish and chips. Andy Gray, of The National Fish & Chip Awards, said: “It’s reassuring that as a nation we still love to eat our fish and chips the old fashioned way with plenty of salt, vinegar and mushy peas. “However, it’s clear that there are some interesting variations on how people eat their fish and chips depending on where they live; curry sauce in Birmingham, tomato ketchup in Newcastle, gravy in Manchester and salt ‘n’ sauce in Edinburgh. Everyone has an opinion on how and where fish and chips should be enjoyed.” The annual National Fish & Chip Awards recognise the quality and choice offered by fish and chip businesses across the UK. Seafish will reward the best talent and highest standards in the fish frying industry at the 2015 awards ceremony on 20 January at The Lancaster London Hotel. How do you like your fish and chips? Tweet your answer to @FishnChipAwards, using #MyFishandChips.

Issue 13 October 2014

Industry news News in Brief London foodies now have a chance to discover Macanese cuisine in the heart of London at A.Wong, 70 Wilton Rd, London, from 17th – 29th November 2014. One of the world’s first fusion foods, Macanese cuisine reflects the unique history of this exciting gastronomic paradise only 40 miles from Hong Kong, blending Portuguese and Chinese flavours and drawing on influences from South America, Africa, India and Malaysia.

Suncream Dairies open new £900,000 factory development Wholesale ice cream manufacturer Suncream Dairies has officially opened its new £900,000 factory extension

Restaurant Owner and Head Chef, Andrew Wong will be collaborating with and working alongside Florita Alves, a specialist in Macanese cuisine from Macau, to create a crafted 8-course tasting menu. The selection of dishes will be inspired by the exploration and travel of the Portuguese who arrived in Macau in the 1500s, combining flavours and cooking techniques from their home country with spices and ingredients from their expansive trading routes. Educating diners on Macau’s rich cultural diversity and world-class food and restaurant credentials will be a part of the experience at A Wong. This perfectly complements Andrew Wong’s vision and aim to introduce guests to the wider authentic cuisine of China, whilst “celebrating China’s many kitchens”.

PPL’s Business Relationship Executives attended the UK’s largest takeaway trade expo (17-18 September) at London’s Olympia to promote the value of music to the takeaway sector. On attending the Takeaway Innovation Expo, Laura Ferguson said: “Our research shows that music can bring a host of benefits to business, including increased staff morale, productivity and even sales. We welcome the opportunity to speak with business owners about their music usage and the need for a licence. “It is a usually a legal requirement for any business that plays recorded music in public, which covers millions of different recordings. PPL distributes the licence fees it collects to its members and does not retain a profit for its services.” PPL is responsible for licensing recorded music in broadcast and public places (including bars, shops, gyms and many other business types) on behalf of 90,000 performers and record companies. The company has a large and diverse membership, including major record labels, globally successful performers and record producers, as well as many independent labels, sole traders and session musicians ranging from orchestral players to percussionists and singers – all of whom are entitled to be fairly paid for the use of their recordings.

Issue 13 October 2014

Completion of the year-long redevelopment project now ensures that the company is in prime position to meet the increasing demand for its award-winning foodservice ice creams and sorbets, which include the Gelato Gold, Mellow Gold and Summertime brands. Production recently peaked at 75,000 litres per day. The new development at the company’s Staffordshire site includes major extensions to the dairy, coldstore and warehouse, additional offices and staff training facilities, and a new product development and test kitchen. The warehouse now has space for an additional 1,000 pallets, while the dairy has benefitted from an extra 50,000 litres of liquid ice cream storage. Suncream has also invested significantly in new equipment including an automatic ice cream filler capable of filling 2,000 tubs an hour. Five additional ‘ageing’ vats, which contain between 8,000 and 11,000 litres each, have also been installed to complement the six already in use.

Launched in 1967 by Domenico Manfredi, Suncream is now a significant manufacturer for the foodservice sector; customers include pubs, restaurants, cafes, leisure operators, contract caterers, schools and care homes. Third generation Rebecca Manfredi, who has been Managing Director for 15 years, now heads up the family-run business which has a £5m annual turnover and employs up to 60 people during peak summer production. Seventeen new jobs were created as a direct result of the new factory development. “The expansion project represented a major investment for us but ultimately the new facilities and equipment will mean a faster and more efficient service for our customers while also allowing for future expansion of the business,” commented Rebecca. “We’re delighted that everything was completed on time and to budget, and we’re confident that we’re now better equipped than ever to meet the increasing demand for our awardwinning products.”

liveRES team up with GBK to drive online bookings Online booking system liveRES has announced it is partnering with Gourmet Burger Kitchen to offer online reservations for its customers

GBK was founded in 2001 by a trio of New Zealanders and now boasts more than 60 restaurants across the UK and the adoption of online reservations is a further attempt to set the brand apart from its competition and allow more customers to plan their evening around a visit to GBK. The liveRES system will be trialled during the preChristmas peaks of November and December. liveRES Managing Director Samantha Grocott commented: “This deal with GBK is a great coup for liveRES. “We are creating a bespoke system which will

easily integrate with GBK’s existing infrastructure and allow management to get maximum results from minimum effort. “Our systems ensure that marketing data is retained by GBK alone allowing them to develop a one-to-one relationship with each customer.” GBK Marketing Director Katie McDermott added: “More and more customers are choosing to book online either at home on their PC or on the move over a mobile device. “We are pleased to be working with liveRES on a reservations system that works well for both our staff and our customers.”

A taste of Mexico Santa Maria says that South East Asian and Mexican flavours are forecast to be the most popular ethnic flavours

set to topple menu favourites

Thereâ&#x20AC;&#x2122;s never been a more exciting time for spice â&#x20AC;&#x201C; food lovers everywhere are seeking sizzling heat along with bold, intense flavours. And zinging its way towards top billing is Mexican Issue 13 October 2014

A taste of Mexico Mexican is a vibrant cuisine has been getting food critics excited for some time – Pujol and Biko in Mexico graced the 2013 World’s 50 Best Restaurant list. Mexican was identified by McCormick as one of the top five flavours in its Flavour Forecast 2014, and curious consumers are catching on fast. It’s emerging as a powerful influence, with people everywhere discovering new aspects of this bright, casual cuisine, from a growing taste for regional Mexican fare in North America to early exploration in China. So seduced are consumers with this vibrant and varied fare, it’s challenging long established favourites in the UK consumers’ hearts and homes. While Indian is still a clear favourite in world food ready meals, Mexican food is now ready to topple Chinese as the second most popular, according to Mintel. On the high street too, Mexican chains such Benito’s Hat, Chipotle and Chilango are starting to vie with Indian and Chinese restaurants on the high street. Some 18.3 million meals were served in the growing Mexican restaurant sector in 2012 from 278 outlets, up from 11.5 million meals from 175 outlets in 2007 (Horizons). For so many years this misunderstood cuisine was perceived as over-spiced, deep-fried food, covered in melted

A Chilango Burrito. Photo credit - Tilda

cheese – really Tex-Mex, a cheap and cheerful adaptation popularised in America. But consumers in Britain have been realising there’s much more depth and diversity to Mexican food. Just like any strong food culture, there is no ‘Mexican food’ as such, but a collection of delicious regional cuisines to be explored and you can begin by simply spicing up your recipes with Bick’s, a popular brand since 1944. For a big flavour kick, try Bick’s Mexican Hot Chilli salsa and dip, a tangy blend of onions, chilli and tomatoes, or for more gentle warmth go for Mexican Mild Chilli salsa and dip.

“Mexican is a vibrant cuisine that has been getting food critics excited for some time”

Preparing rice at Chilango. Photo credit - Tilda

Issue 13 October 2014

For instant hint of Mexican flavour and serious potential for increased profit, create an exciting dip to serve with chips, add 2 tbsp. of Bick’s Fiery Jalapeno Relish – a spicy blend of tomatoes, crisp vegetables and hot chilli – to 100g mayonnaise. It’s also delicious straight from the jar as an accompaniment to grilled or barbecued meats and superb as a dip for tortilla chips and raw vegetables.

For an instant Mexican twist to any favourite dish, use Schwartz Fajita seasoning, a blend of onion, garlic and spices that’s ideal for all types of Mexican food. Or go full on Mexican and use it in fajitas, burritos, tortillas and enchilladas for an authentic Mexican flavour. Stir-fry with chicken or beef for a delicious fajita filling or combine with chopped fresh tomatoes, onion and cucumber for a spicy salsa. Chillis are also big news in McCormick’s Flavour Forecast 2014 – and Mexican chillies in particular are about to make a name for themselves; Guajillo, mild Mexican dried chilli and Chilli de Arbol, a bold Mexican chilli are all to look out for!

It’s a wrap Santa Maria, the world food and flavouring division of the Paulig Group, is introducing a fresh and tasty food concept to the foodservice market. World Wraps aim to help foodservice operators capitalise on the growing opportunity in ethnic tastes and street food, which is eaten by an estimated 2.5 billion people every day across the world1. South East Asian and Mexican flavours are forecast to be the most popular ethnic flavours.2 The phenomenal rise in street food and hand held snacks have seen

A taste of Mexico Mexican was identified by McCormick as one of the top five flavours in its Flavour Forecast 2014

tortillas tripling in use within full service restaurants3. Now customers are looking for a wider range of hot wraps and are seeking out a more sophisticated and healthier adult fast food4. The World Wraps concept taps into the desire for ethnic tastes, offering a world of flavours including Thai, American and BBQ, Indian as well as Mexican. The concept includes soft tortillas, ready to use sauces and spice mixes, all operators need to do is add the vegetables and protein. After a few minutes in a contact grill operators can produce a fantastic range of unique, hand-held snacks that are quick and easy to prepare and serve. The concept can be used to expand trade at all meal occasions throughout the day from breakfast right through to evening.

Funnybones’ La Mexicana Smokey Spiced Beef Empanadas are made with smoky minced beef with tomatoes, kidney beans and chilli

McCormick says that consumers in Britain have been realising there’s much more depth and diversity to Mexican food such as slow-roasted pork wraps

“The phenomenal rise in street food and hand held snacks have seen tortillas tripling in use within full service restaurants” “The opportunities for World Wraps are endless,” explains Eimear Owens, Marketing Manager for Santa Maria. “Hot wraps appeal to all kinds of people and our World Wraps will fire up customers’ taste buds and give them the more sensational flavours they want. They’ll help operators produce hot wraps that stand out and keep their menus fresh and exciting.

“Wraps work well with lots of different fillings and we have lots of exciting suggestions on our website. Chicken is always popular in a wrap and Thai Wok Chicken and Chicken and Prawn Lime Wok Melt go down well, as does the Steakhouse Hot Dog Wrap and BBQ Beef and Tomato Wrap from our American selection. The Saag Aloo Wrap and Vegetable Tikka Masala Wrap are fantastic vegetarian fillings. Once you start experimenting with the sauces and spices you really do have a world of flavours in your hands,” concludes Eimear. Consumers are demonstrating a willingness to pay more for hot wraps, with leading high street chains charging up to £4.25 for a hot filled wrap and seeing year on year growth in their hot hand-held snacks. “The beauty of Mexican cuisine is that it has widespread appeal, lending itself well to both eat-in and take-away options,” says Marja Lawrence, Operations Manager at Funnybones Foodservice. “Suitable for everything from breakfast and brunch right through to snacks, sides and main meals, it is easier than ever for outlets to tap in to the trend and incorporate Mexican-inspired dishes into their menu.” Specialists in American, Tex-Mex and Mexican foods for the past 30 years, Funnybones Foodservice believes that they know a thing or two about authentic Mexican cuisine, offering everything Issue 13 October 2014

A taste of Mexico from tortilla wraps and dips such as guacamole and salsa, right through to pulled meats, refried beans and jalapenos. “Whilst nachos and burritos have long been associated with Mexican cuisine, we’re now seeing a real rise in the popularity of street food, which has been popping up everywhere,” explains Marja. “Made with smoky tender minced beef with tomatoes, kidney beans and chilli, our La Mexicana Smokey Spiced Beef Empanada offers outlets the perfect way to tap into this street food trend, offering them as a snack or side. “Frozen for convenience, they can be oven-baked in just 10-12 minutes – great for busy pubs looking for quick turnaround products.” Other empanada flavours include Habanero Chicken – a mix of chicken breast, rice, peppers and chipotle chilli, and Creamy Corn (vegetarian) – lightly spiced and made with creamy sweet corn kernels.

Rice “The rise of Mexican cuisine has definitely been an important food trend in recent years,” enthuses Mark Lyddy, Head of Foodservice, Tilda. “The emergence of this style of cuisine is evident from the fact that a number of

Santa Maria’s World Wraps concept includes soft tortillas, ready to use sauces and spice mixes

“While Indian is still a clear favourite in world food ready meals, Mexican food is now ready to topple Chinese as the second most popular” retail chains focusing on the Mexican experience are now operating in the UK and have been very successful.” Tilda Foodservice supplies many Mexican chains operating in the high street, highlighting the key role rice plays in Mexican cuisine. One restaurant

chain spearheading the rise of gourmet Mexican food is Chilango: some 90% of diners eat Tilda Easy Cook Basmati Rice which was added to the Chilango menu because of its enhanced yield and consistent quality. “It is significant that among these chains there is a move away from the usual long grain rice to Tilda Basmati because of its superb flavour and presentation credentials,” explains Mark. “This is a trend that will undoubtedly spread to other caterers as they realise the potential of Tilda Basmati Rice as the heart of the Mexican meal experience. “There are many selling points to Mexican cuisine: the food is very flavoursome and offers consumers good value for money which is a major positive when spending power is under pressure. “Caterers are facing growing cost pressures because of food inflation and business pressures caused by the economic situation – so some are possibly looking to make savings in terms of the ingredients they use. “The fact is, such a move may prove to be very much a false economy and can end up costing operators by jeopardising the quality of rice. Some caterers look at the price of a bag of rice but that’s really not the ultimate cost: they need to consider the yield once they actually cook it, take it out of the pan and see how much is stuck to the surface!

Pulled pork tortilla wrap with chipotle sauce

Issue 13 October 2014

“Offering rice as part of the Mexican menu can also help operators cater for growing health awareness and overcome

woRld-tO-Go

INSPIRED

BYFoOD

STREeT

10 auces i ngs & s new topy psqueeze bottles

in hand BRAND NEW CONCEPT INSPIRED BY STREET FOOD!

An opportunity to offer authentic, street food inspired dishes on your menu.

Simple recipes that bring excitement and make your food offer stand out from

the crowd. A new range of sauces that are anything but mainstream! Each one offers endless ways to create new dishes or renew your existing favourites.

Get inspired by street food from around the world.

www.santamariafoodservice.co.uk Issue 13 October 2014

A taste of Mexico the perception that this style of food is fattening. Rice, particularly basmati has a big role to play in this emerging era of healthier eating because of its versatility, the significant dietary contribution it can make and the value it offers caterers and their customers. Basmati is very much a ‘calorie bargain’ because a half cup cooked serving is just over 100 calories, it is healthier than long grain rice and keeps you fuller for longer.”

Tilda says that rice plays a key role in Mexican cuisine

Cheese “From the 200 themed restaurants the UK boasts, through its seemingly unstoppable rise in QSR, Mexican food is the fastest growing cuisine out of home and worth in excess of £135 million,” says Grace Keenan, Brand Manager for Kerrymaid. With most options suitable for sharing, Mexican cuisine is well-suited to outlets looking to attract customers in groups. Moles, nachos and stews can all be served to this section of the market, and drive sales of complementary items such as staple foods and salads. “Dairy is an essential component of Mexican cuisine, especially when interpreted to cater to British palate,” continues Grace. “Renowned for its strong seasoning, adding a dash of creamy Kerrymaid Double to Mexican food such as chilli and tortas increases the depth of flavour and creates a richer appearance.

Kerrymaid says that dairy is an essential component of Mexican cuisine

Issue 13 October 2014

“Offering rice as part of the Mexican menu can also help operators cater for growing health awareness and overcome the perception that this style of food is fattening” “Cheese is also a central feature – whether it’s packed inside a tortilla or used as a melted topping on nachos. Kerrymaid Grated is a finishing touch that adds value and balances spiciness. For a personal touch, give customers the option of adding their own cheese or ask how much they would like, as customers who prefer a medium to mild dish may desire more. Kerrymaid Grated White and Red melt more evenly than standard cheddar and give a more visually appealing end product, making them ideal for Mexican meals.” Consumers’ increasingly busy lifestyles make handheld street food such as tacos, burritos and nachos a welcome addition to any QSR menu. “High quality, fast service is integral to the rise of Mexican cuisine out of home,” advises Grace. “The pre-grated format of Kerrymaid Grated Red and Kerrymaid

Grated White make them ideal for meeting this demand in any kind of outlet. Designed to meet the needs of high volume service, each 2kg bag can fill up to 50 wraps.” Sylwia Ciszewski, Seriously Strong Senior Brand Manager, agrees that cheese plays a pivotal role in Mexican cuisine. “Universally popular, cheddar has long been a firm favourite on British menus everywhere. Enjoyed in a number of classic dishes such as macaroni, quiche and the humble ploughman’s lunch, this truly versatile cheese lends itself perfectly to cuisines from across the globe.” So with the trend for all things Mexican showing no signs of stopping, it’s important that operators maximise the opportunity to appeal to customers looking for a little taste of Mexico. “With many of the most popular dishes such as nachos, quesadillas and enchiladas all containing cheese, awardwinning Seriously Strong Cheddar is the ideal choice for either melted or grated,” says Sylwia. “Offering a full-flavoured and deliciously tangy taste, Seriously Strong Cheddar is ideally placed to complement Mexico’s unique blend of spices and herbs.” 1

Food and Agriculture Organisation of the UN

Allegra Strategies Research and Analysis 2012 Technomic 2013 4 Jacqueline Feasey Research Sept 2012

2 3

A taste of Mexico

Serves 2 Ingredients • 6 free-range eggs • 6 tbsp milk • salt and freshly ground black pepper • 1 tbsp butter • 3 red peppers, roasted and skinned, chopped • 6 Peppadew peppers, finely chopped • small handful baby spinach leaves • 4 soft corn or flour tortillas, heated according to packet instructions • 100g Seriously® Strong Cheddar, grated • r eady-made hot pepper sauce, to serve

Ingredients • 10g Seriously® Strong Cheddar •5 0g pickled green jalapeno chillies •2 0 salted corn tortilla chips •2 tbsp chilli salsa • f resh coriander leaves, for serving

Ingredients For the salsa •1 yellow pepper, seeds removed, diced •1 small mango, peeled and diced •8 cherry tomatoes, cut into quarters •3 spring onions, chopped •1 tsp chopped jalapeño peppers •1 lime, juice only •s alt and freshly ground black pepper For the guacamole •1 ripe avocado, peeled, stone removed, chopped •1 lime, juice only •1 garlic clove, crushed •2 tbsp crème fraîche or sour cream •s mall bunch coriander, chopped For the quesadillas flour tortillas •4 •1 50g Seriously® Strong Cheddar, grated • leftover cooked chicken, shredded, or other cold meat such as turkey • ½ green pepper, seeds removed, finely

Preparation method 1. Place the eggs and milk into a bowl and season with salt and freshly ground black pepper. Whisk together until combined 2. In a non-stick frying pan, melt the butter until it begins to foam, then add the egg mixture 3. Cook the eggs without stirring, until just beginning to set, then push the egg gently towards the centre of the pan with a spatula. Continue doing this until the egg mixture has just set then turn the mixture over and remove from the heat 4. Place the roasted red peppers, chopped Peppadew peppers and spinach into a bowl and mix well 5. To serve, place a warmed tortilla onto each plate. Line the edge of each tortilla with the

grated Seriously® Strong Cheddar and top with the pepper and spinach mixture. Add one or two spoonfuls of the eggs, then roll up the tortillas like cigars 6. S erve with a hot pepper sauce of your choice

Preparation method 1. Heat the oven to 200°C/400F/Gas 6 2. G rate the Seriously® Strong Cheddar and finely slice the jalapeno chillies 3. Lay out the unbroken corn chips on a baking tray, and top each one with a little grated cheese and two slices of jalapeno chilli 4. Bake for 5-10 minutes or until the cheddar melts and the corn chips are hot and crisp. 5. Add a dab of chilli salsa and a coriander leaf, and serve hot

diced • ½ red pepper, seeds removed, finely diced • small handful coriander leaves, chopped, plus extra to garnish • soured cream, to serve Preparation method 1. For the salsa, mix all of the salsa ingredients together in a bowl and season to taste with salt and freshly ground black pepper 2. Tip the avocado into a mixing bowl with the lime juice to prevent it from turning brown. Add the garlic, crème fraîche and coriander and mash everything together lightly with a fork, keeping plenty of texture. Season to taste with salt and freshly ground black pepper 3. For the quesadillas, lay two of the tortillas out on a flat surface. Top each with the cheese, followed by the chicken, peppers and coriander. Place the remaining tortillas on top and press down gently 4. Heat a frying pan over a medium heat and add one of the quesadillas to the pan. Fry,

without adding any oil, for 2-3 minutes on each side or until the tortilla is crisp, the cheese melted and the chicken heated through thoroughly. Keep warm whilst you cook the second quesadillas 5. To serve, cut the quesadillas into quarters arrange on plates. Spoon a little soured cream on top, garnish with coriander and serve with the salsa and guacamole on the side Issue 13 October 2014

National Curry Week

What are you doing for

National Curry Week? Taking place from 13th-19th October, National Curry Week is set to celebrate this ever-popular cuisine. Here Panâ&#x20AC;&#x2122;Artisan gives some tips and advice on how you can make the most of the opportunity 20

Issue 13 October 2014

National Curry Week According to the Just Eat website, “In London alone, there are more Indian restaurants than in Mumbai and Delhi combined”. Up and down the country, pubs, restaurants, takeaways and home diners will be celebrating National Curry Week during 13th to 19th October. So as not to miss out on the celebrations, consider presenting a menu themed around this popular occasion to make the most of the profit opportunity which it brings. Try incorporating authentic side dishes such as freshly cooked naan bread to enhance the experience for diners. Using its experience in pizza dough balls, Pan’Artisan has now developed a naan bread dough ball for operators to produce their own, freshly cooked naan bread in-house instead of having to serve a re-heated, ready-made product. The vast majority of operators (other than those in the independent Indian restaurant sector) will typically offer naan bread that has been bought-in due to the complexities of making an authentic product and the need for specialist skills and equipment, namely a tandoor oven.

“In London alone, there are more Indian restaurants than in Mumbai and Delhi combined”

“Try incorporating authentic side dishes such as freshly cooked naan bread to enhance the experience for diners” The product from Pan’Artisan offers the ability to make and cook a fresh naan bread of high quality to benefit the whole meal occasion, and one which the consumer will associate with their experience of eating naan bread in their local Indian restaurant. Many menus already incorporate a good quality curry of one origin or another, such is its popularity with the UK consumer; to be able to offer ‘their own’ naan bread will complement their offering, increase profit potential and the perceived value for money for the customer. Pan’Artisan’s naan has been designed so it can be baked on a stone in a very hot oven, removing the need for a tandoor. Once thawed and proved, the operator just needs to roll or stretch out to the traditional ‘teardrop’ shape, or indeed any other shape or size, enabling a truly bespoke product. And as you can make it to any size or shape, try making them a little thinner and shape ‘round’ like flatbreads. Once baked you can use as innovative carriers for wraps filled with Tandoori Chicken, Lamb Rogan Josh or Vegetable Balti – great hot or cold!

Pan’Artisan has developed a naan bread dough ball for operators to produce their own, freshly cooked naan bread in-house

Freshly cooked naan bread helps to enhance the experience for diners

Everyone can join in with National Curry Week. Here are a few handy tips! • Enhance your naan - with the addition of ingredients such as chopped garlic, coriander or nigella seeds and even a Peshwari filling you can make a truly authentic naan! Because cooking time is short (1½ to 2 minutes) the product can be served hot and fresh, adding to the overall meal experience. •P erfect basmati rice - the preferred choice of rice to accompany a curry. Wash the rice thoroughly in cool water to remove excess starch then let it soak for 30 minutes before cooking – this allows the grains to expand and produces a fluffy texture once cooked. •A calming dip - to sooth your taste buds try an accompaniment of Raita with your curry. It’s easy and quick to prepare – combine 1 cup of full fat, natural yogurt, ½ a cucumber peeled and diced, a few mint leaves finely chopped and season to taste. If liked, you could also add ¼ diced red onion and 1 medium chopped tomato for additional flavour and texture. •A uthentic curry pastes - you don’t need to be a super chef to make a great curry! To produce an authentic tasting curry try one of the many varied curry pastes available. Created by experienced chefs, they remove the hassle and skill of how to make a wonderful curry and are not at all considered cheating. Issue 13 October 2014

Focus on...

Costa Coffee has been working with Incorporatewear to overhaul its whole approach to uniform

Improve customer experience with your uniform Guaranteeing a great customer experience to ensure visitors come back again and again is about much more than just a quality product. Three things need to be right – appearance, atmosphere, and action “First impressions count. And whilst your branding is likely to be determined by your establishment’s concept, this identity should also carry through to every aspect of your outlet – including staff uniforms,” says Tim Jones, Chef Works Brand Development Executive for Nisbets plc. Clothing is an important way to signify what your establishment is about – whether you’re aiming for cool and casual, or sleek and sophisticated. Dressing your staff appropriately can also instill a sense of pride. Much like footballers wearing their team shirts, a uniform can unite staff and give them 22

Issue 13 October 2014

a sense of purpose – vital if they are to portray your establishment in a positive light.

making it more important than ever to get work wear right.

Arguably front of house uniform is more critical as it is visible to customers and will have a greater impact on their perception and overall customer experience; but with the increasing popularity of open kitchens – back of house staff are now also on show –

But uniform requirements are about much more than aesthetics. Whether worn front or back of house they need to be practical. The Chef Works range, available exclusively in the UK from Nisbets offers operators a range of styles, sizes and colours that are both stylish and practical.

“Clothing is an important way to signify what your establishment is about”

The new Chef Works Urban Collection comprises of street-inspired denim that combines cutting-edge fashion and forward-thinking functionality – ideal for those looking for a modern twist on the

Focus on... more traditional uniform styles, without compromising on quality. Highlights in the range include the smart full-length Chesapeake apron, available in both black and indigo. This stylish apron means back of house staff can look good and stay comfortable. The bold stripped pinstripe makes a real style statement, whilst the tough denim polycotton fabric and modern details such as metal adjustable neck buckle and large mobile phone pocket makes this a practical apron for any staff member. For front of house staff, the cool and casual Manhatten Money Pocket Apron combines practicality and style. Available in an attractive textured grey, it creates a subtle contrast between the more traditional black and white uniforms and works well for both men and women. Made from 100% cotton, it has several pockets – both riveted and zippered – for ease of carrying notepads, pens and mobile phones. Costa Coffee has been working with Incorporatewear, one of the UK’s premier corporatewear suppliers, to overhaul its whole approach to uniform. Moving away from a unisex one-size-fits-all solution, Costa’s new collection is designed to have a more individual appearance, with new men’s and women’s fits. The style and look of Costa’s 16,000 Baristas and Maestros helps to create a certain feel throughout its 2,000 stores across UK and Europe.

“The atmosphere of a coffee shop should be relaxed and enjoyable,” explains Karen Harper, Incorporatewear’s Account Manager. “It needs to convey the right message, so we worked with Costa Coffee for many months to develop the new style, which reflects their desire to be seen to be more approachable and unique.”

Denny’s Uniforms says that they understand the vital role that design plays in creating a successful hospitality business

“Customers will use the appearance of staff, both back of house and front of house, as an indication of the standard of food and service they are likely to receive” Of course, no coffee shop or take-away chain orders supplies which look great but don’t function correctly. It is an industry of spills, slips, and muck – and a uniform which cannot cope in action isn’t fit for purpose. Costa Coffee’s new line of aprons and shirts are designed in a carefully considered colour palette of dark coffee and café-crème – in line with wider branding and helping to hide any spillages. Incorporatewear has worked with Costa for over a year now and was successfully appointed following many years of supplying Premier Inn, its sisterorganisation within the Whitbread Group.

Chris Wood, Incorporatewear’s General Manager, advises that keeping the marketing objectives in mind is vital across all materials, including staff uniform. “Naturally the specific requirements of Costa Coffee are very different from those of Premier Inn”, Chris says, “but ultimately both businesses value our ethos of design and attention to detail.”

Get informal Tibard’s Oliver Harvey brand includes tailored garments that allow employees to move freely and look good

“There is a definite move towards more informal wear front of house and we are seeing aprons being used as a signature piece to set of uniforms,” explains Rick Issue 13 October 2014

Focus on... Shonfeld, Director, Tibard. “This is being driven by the current popularity of street food whose more laid back fashion style is finding its way into restaurants. This is one of the reasons why we launched our new range of denim aprons at Hotelympia. “Back of house, we are seeing more t-shirts being used than ever before which also points to the relaxed attitude I referred to earlier, and sales of short sleeved jackets as well as those containing Coolmesh sides and backs also remain strong. “We are often asked if it’s possible to combine practicality and durability with a sense of style. This is all based around fabric weight and like anything else – you get what you pay for. The better the fabric, the greater the longevity. For example a polyester/cotton mix will last much longer than pure cotton. So if you want colour in say, an apron, a mix of polyester and cotton is better because it will have greater strength and superior colour retention. “You also need to consider how a product is going to be laundered. For example, if a pair of trousers has plastic toggles, or an apron has plastic neck straps, these are likely to melt at high temperature.” Customers will use the appearance of staff, both back of house and front of house, as an indication of the standard of food and service they are likely to receive. If they are clean and tidy and uniforms are sharp this suggests a positive dining experience. That said staff still want to be trendy and express themselves which was the premise behind the launch of Tibard’s Oliver Harvey brand. “They can now have tailored garments that allow them to move freely and look good, both of which help them to perform to their best,” explains Rick. “On this note we are producing a lot more aprons with slits in them, which aids movement, and demand for larger sizes of jacket - up to 60” chest - is also increasing.” Ensuring that staff have the right number of each garment is very important as not only will this help to ensure staff 24

Issue 13 October 2014

Whether worn front or back of house, Nisbets says that uniforms need to be practical

always have a clean uniform but it should also result in less frequent washing and therefore increased garment longevity. Ease of laundering should also be considered.

of house uniforms – can now provide a complete catering and hospitality clothing service across all areas of the hospitality industry.

“Choose clothing based on the demands of your outlet and the job role of the wearer”

Denny’s Uniforms says that they understand the vital role that design plays in creating a successful hospitality business – they know how important it is to make first impressions count. Even a simple uniform of a well-fitting apron worn in a contemporary colour, can make a smart and stylish design statement.

Catering clothing specialists, Denny’s Uniforms have been supplying hospitality wear for over 150 years and now with the recent addition of Joseph Alan – a premier supplier of tailoring and front

The lighting, the décor, layout, the furnishings, the staff uniform – even down to the menu graphics – every part of the design should convey the essence and excitement of the brand.

Focus on... “Personalisation by embroidery is a powerful way not only to enhance branding but also to impress your customers and give your staff a sense of pride,” says Denny’s. “Logos, flags, monogramming and bespoke designs can be embroidered on jackets, chefs wear, polo shirts and bib aprons. “Busy food-to-go operators looking for quick, no nonsense catering clothing at affordable prices should check out Denny’s popular low value chefswear and the Denny’s own brand apron range. There is a huge selection of apron styles to choose from including bistro aprons and bib aprons, all designed to be hardwearing and easy care.” The Denny’s bib apron is said to be the ideal, low cost uniform option. They say it will fit everyone, thanks to the patented and invisible adjustable halter ensuring comfort and the waist tapes will always sit smartly on the waist. It’s laundry proof and comes in an array of different colours and a choice of fabrics. All colours are bleach resistant, non fade and hard wearing.

“Personalisation by embroidery is a powerful way not only to enhance branding but also to impress your customers and give your staff a sense of pride” The aprons are available in an array of colours from classic black, navy and white to contemporary shades of biscuit, olive and peat while the Techni coloured apron range in vibrant neon colours aim to liven up any outlet.

An Oliver Harvey Hickory Denim apron

Dress your team in matching aprons and you will make a positive impact on your customers ensuring that your team are not only visible but look professional too. The Le Chef smart and hardwearing range of plain and printed cotton rich aprons all

have adjustable halter straps ensuring a perfect fit. The aprons are available with matching flat caps. The hardwearing woven poly/cotton designs come in a range of stripes and checks and also have matching caps. The Denny’s long life polyester aprons actually look and feel just like cotton. They have excellent colour retention so they will stay looking smart. They are made of spun polyester for comfort and durability, with additional characteristics of no piling and being highly absorbent, sewn ties for extra strength, non fade and quick dry.

Top tips from Nisbets • Think health and safety: Ill-fitting, baggy uniforms are likely to drag in food or become trapped in equipment. Keep clothing fitted to eliminate risks •A ppearance is important: Your customers expect to be served and catered for by smart, modern looking staff, wearing clean and professional uniforms •F unctionality is crucial: Choose clothing based on the demands of your outlet and the job role of the wearer. Cool Vent fabric systems that allow heat and moisture to move away from the body and cool air to filter in are essential for hot kitchen environments •C onsider comfort: Employees should feel comfortable in what they are wearing as uniforms are often worn for long periods of time •C hoose appropriately: Consider the key factors important to your outlet, whether that be style, cost/ budget, choice of fabric, colour or durability •T ake care: Look after your uniforms and follow the suggested care instructions to help keep them looking good for as long as possible

Issue 13 October 2014

Food review

Dining at Carriages

On the search for a restaurant of excellent quality but with a difference, Trevor Langley found himself at Carriages Restaurant, Derbyshire

Located at Newhaven, on the A515, Carriages is a real gem and is no ordinary restaurant. This is obvious from entering the ‘booking office’ and observing the platform area and Pullman carriages for dining, bringing to life a bygone era of Orient Express, with surroundings to complement and a cuisine par excellence. Karina and Vincenzo Guarino have, since 1999, made Carriages the excellent restaurant and bar it is today. The dining area has two purpose-built Pullman-style carriages with velvet covered armchairs, table lamps of the period and an ambience which, quite simply, has to be experienced. We enjoyed drinks on the platform area prior to being shown to our table by our lovely waitress, Billie.

were really superb and flavoursome. We had chosen a Merlot to go with our meals, from the fine list of wines available. Not to spoil the surprise of the desserts menu, suffice to say “you will not be disappointed with any of the wonderful selection.” Our thanks go to Billie, who looked after us splendidly throughout. All dietary requirements can be catered for by Vincenzo and his team, with birthdays, receptions and parties, plus special events throughout the year, all accommodated. Booking is very advisable.

“The dining area has two purpose-built Pullman-style carriages with velvet covered armchairs, table lamps of the period” For starters Barbara had chosen Bruschetta and I had selected the Deep Fried King Prawns with a Garlic Dip. As Billie arrived with our starters, which were very well presented and cooked perfectly, I commented that this was a really great start to our meals, with a perfect balance of tomatoes and basil on the Bruschetta and my King Prawns were very succulent with excellent flavour. After just the right amount of time, our main courses arrived. Barbara opted for the Salmon in Dill Sauce, whilst I found the Breast of Chicken Tarragon, most appealing. In fact, we both found our mains impressive. The Salmon and Chicken were both tender, very well cooked and presented excellently along with the accompanying selection of vegetables, which too, 26

Issue 13 October 2014

Where you’ll find them Carriages Restaurant and Bar Newhaven (Nr Hartington) Buxton Derbyshire SK17 0DU

01298 84528 carriages.restaurant@gmail.co.uk www.carriagesitalianrestaurant.com

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Issue 13 October 2014

Marketing

Apps imperative to business awareness and growth Smartphone penetration in the UK is now at 71%1 and they are fast becoming the most popular way for Brits to order the £30bn of takeaways they consume every year2 and 73% of takeaways owners say mobile apps are imperative to their growth3 Preoday, which offers free mobile apps that let consumers order and pay for food directly from their favourite eateries and takeaway restaurants, announced at Takeaway Expo in London that it’s already begun building free mobile apps for every one of London’s 5,000 independent takeaway restaurants. The app lets consumers place orders directly with their favourite takeaways via their smartphones. Unlike the big portals, Preoday takes no commission on orders, meaning restaurants cut out middleman fees and keep costs down for consumers. Once their app is built, all a takeaway owner needs to do is register their bank account to receive customer payments and press the ‘go live’ button – meaning they can ‘go mobile’ in just 60 seconds. Averaging 20 a day, Preoday will complete all 5,000 apps by the end

Andrew White

Issue 13 October 2014

of 2015, but consumers can help their favourite restaurant leapfrog the queue by nominating them at www.preoday/ nominate. Restaurant owners can also ask to be prioritised at the same link. Preoday will build free apps for those restaurants with the most requests first.

“Smartphone penetration in the UK is now at 71% and they are fast becoming the most popular way for Brits to order the £30bn of takeaways they consume every year” Andrew White, CEO of Preoday, said: “This is our gift to the people of London and the owners of the takeaways they love. We’re doing this because it is easy and inexpensive to do. The technology we’ve built automates the process, and we can complete branded apps in under 60 minutes. “Those restaurants with the most loyal and passionate customers have most to gain by cutting out the middleman and taking mobile orders direct – that’s why we’re inviting consumers to tell us which of their favourite takeaways should be prioritised.”

Preoday already supports hundreds of UK food-service venues with free apps and plans to extend the free app giveaway to other cities in 2015. 1

Kantar Media, April 2014

Vouchercodes, March 2014

Red Brick Research, June 2014, Based on primary research conducted by Red Brick Research between 19th May and 6th June 2014. The research was conducted with 405 takeaway restaurants from around UK who use Just Eat

Did you know?

Preoday’s ‘My Order App’ was officially launched in July 201 4, giving takeaway owners the ability to create their own home delivery app for free

Advertorial

Wok&Go blaze a trail in franchise investment

New store openings and unique franchise investment options put Wok&Go at forefront of industry One of the UK’s leading noodle bar chains, Wok&Go, is set to have its busiest year to date. Des Pheby, Managing Director of Wok&Go, which offers a fusion of healthy and great tasting Thai, Malaysian, Indonesian, Chinese, and Japanese cuisine, says: “Since opening in 2008 we’ve doubled in size each year and the next 12 to 18 months will be no different. It’s an extremely exciting stage to be at and we expect to have our busiest period so far.” Currently there are 16 company owned and franchised Wok&Go stores across the UK and Middle East. A second York store is also set to open on Monks Cross Retail Park, along with branches in Ipswich and Cardiff. In addition, Wok&Go have recently announced a £1.7m investment deal in the UK and a combined US $1.6m area development agreement deal between the United Arab Emirates (UAE) and India.

This will see a further 16 new sites open in locations such as Manchester, Sheffield and Newcastle; up to 15 branches in the UAE over the next ten years and 100 in India. Des adds: “All of the UK stores will be operated under our managed franchise option which is only offered by a few companies. With the minimum hands-on work required, it’s a particularly popular option with investors looking for multiple sites.”

procuring top quality equipment and a triedand-tested launch programme. Franchisees also receive a four-week franchisee training course. For more information about Wok&Go’s franchising options visit www.wokandgo.co.uk or contact Des Pheby at des@wokandgo.co.uk.

Franchisees can also opt for Wok&Go’s unique investor guaranteed return option. Des adds: “I really think this option makes us stand out from the crowd. Not only does it offer franchisees the benefit of us managing their store, but it also includes a guaranteed financial return of 15% in year one and 20% for every subsequent year of the franchise contract.” Ongoing support includes marketing, HR and recruitment, locating the perfect site,

Issue 13 October 2014

Business profile

A dedication to hummus

A dream became reality in 2005 when university friends Christian Mouysset and Ronen Givon opened their first Hummus Bros outlet. QuickBite’s Editor, Linda McKeown talks to Christian to find out how it all began and their plans for the future

Hummus Bros was born on a hot day in May 2003, when, as two college friends at Cambridge University, Christian and co-founder Ronen Givon were searching for something filling and healthy that would taste great, and still leave some change for drinks at the Union Bar. Passing on the usual options of pizza or sandwiches, they stumbled out of a small specialist delicatessen with three basic ingredients: pitta bread, hummus and olive oil. In no time at all, the bowls of hummus were wiped spotlessly clean. “I could eat a good meal like that every day!” someone remarked. With that they both looked at each other and smiled – a dream was born: to open a place dedicated to hummus. “Having our own place, where hummus could be served and celebrated with imaginative flair, was our one overriding ambition from that day on,” explains 30

Issue 13 October 2014

Christian. “We spent every spare moment in our small kitchen – cooking, mixing and caressing chickpeas to get that perfect combination of texture and taste.

sessions and facing public scrutiny in busy markets, we finally got there. The recipe was a winner. Now it was time to take Hummus Bros to the people!”

“In the next five years we hope to become the number one brand of hummus in the UK both – on the high street and in supermarkets”

So two years later, in August 2005, the first Hummus Bros opened on Wardour Street, Soho, London. The company’s hummus is made daily from carefully selected, fresh ingredients and they serve their secret-recipe hummus with mouth-watering toppings and warm pitta bread. A unique selection of salads, soups, desserts and coffee complements the feast. “Inspired taste, value for money and quality of service is how sophisticated marketing people might describe our offer, but for us, it’s simpler than that: it’s about making great hummus,” explains Christian. “We are the only restaurant in the UK to serve main courses with hummus as a base topped with classic dishes such as beef

“Weekends or weekdays, before or after lectures – we just had to get it right. Little did we know how challenging it would be. After months of experimenting with different ingredients, countless tasting

Business profile stew, falafel, sautéed chicken, tabouleh, guacamole and accompanied by pitta bread. “We use only the freshest and best quality ingredients and source most of them from the UK from local suppliers but there are some specialty ingredients such as chickpeas and tahini which we source overseas. We constantly review our suppliers to make sure we’re getting the best quality at the best possible price. “Most food intolerances are catered for here too and there are more vegetarian and vegan options than meat based options – and all our food is freshly made.” Christian says that the reason they decided to put hummus at the centre of their main courses because they loved to eat it so much and because it goes with all types of dishes and cuisines – they serve it with Indian dishes (lamb Rogan Josh), Thai dishes (Thai beef salad), Mexican Dishes (Mexican Beef or Guacamole) which he says makes the menu development, “really interesting!”

Plans for growth At the moment the company is focusing on growing so a lot of Christian’s time is spent on speaking to investors about

“We are the only restaurant in the UK to serve main courses with hummus as a base topped with classic dishes”

their future plans. “To help us run the business, I’ve written a suite of online tools (to manage the staff rota, the stock, marketing, sales reports, data analysis) which often need to be updated as new products and distribution channels come online. I also spend some time on business development, getting new delivery clients and new popup opportunities. “We’re looking to open three more high street branches over the next year and run 100+ popups per month. In the next five years we hope to become the number one brand of hummus in the UK both – on the high street and in supermarkets.”

Issue 13 October 2014

Design inspirations

Design complements Melt Shop’s unique menu New York City is celebrated for having one of the most diverse dining scenes in the United States. But for many food and beverage owners and operators, it’s also one of the toughest culinary markets to survive in. We take a look at the design elements of the Melt Shop in Manhattan While there are ample opportunities for pop-ups, kiosks, and fast-casual concepts to find local fame in Manhattan, the reality of turning these ideas into successful, multi-location brands is much more difficult to achieve. When Spencer Rubin launched an artisanal grilled cheese concept to crowds of hungry Manhattanites in 2011, it was evident that the craze had the potential to become much more than just a passing fad. 32

Issue 13 October 2014

Melt Shop’s hand-crafted version of the classic sandwich is American nostalgia at its core, using local ingredients to

“The entrance of the space is marked by a giant illuminated spatula, calling attention to passersby”

create the ultimate comfort food, and offering a neverending opportunity for variation. Spencer Rubin and Aurify Brands, the team behind Melt Shop, came up with the idea for the eatery just as burger and shake joints were opening in force across the country. Starting out in a 300-square-foot kiosk, the first Melt Shop sizzled its way into Midtown Manhattan in 2011, with the goal to provide customers with the best grilled cheese in New York City.

Design inspirations To establish more space and fulfill the popular demand, Melt Shop decided to open a second restaurant location, with new menu options and much more seating.

“With one wall covered in white tile, the opposite wall is clad in rough oak, adding a warm, rustic element to the space and highlighting the modern, yet casual atmosphere” What made Melt Shop so popular? What kept customers coming back for more? Melt Shop’s appeal lies in its unique take on the grilled cheese, offering endless variety on a simple, widely appealing menu item. With a focus on seasonal ingredients and fresh-baked bread, the eatery quickly attracted a crowd.

When the owners of the Melt Shop brand found the location for its newest shop in Midtown, the company called on award-winning architecture and design firm nemaworkshop to design the casual space. New York-based nemaworkshop is a team of architects, designers, and thinkers who create environments that are conceptually bold yet highly sensitive to cultural and social contexts. Firm principal Anurag Nema founded

New York-based nemaworkshop in 2004, and the firm has since become a leader specializing in hotel, restaurant, residential, retail and brand design. The studio has completed notable projects include the W New Orleans French Quarter, The Smith, Cafeteria, D’espresso, Delicatessen, and Toby’s Estate. Anurag Nema, principal of nemaworkshop, had designed Melt Shop’s first location, and again, the firm was tapped to create a new dining environment for customers. “We wanted to create a fun and relaxing experience, something comforting yet stimulating, to complement Melt Shop’s unique menu,” says Nema. The 1,500-square-foot space, which opened in January 2014, channels the look and feel of its sister location while offering design elements inspired by the grilled cheese sandwich. This latest Midtown Manhattan Melt Shop is just as familiar and comforting as the sandwich, but served with a twist. The entrance of the space is marked by a giant illuminated spatula, calling attention to passersby. When guests enter the sandwich shop they are

Issue 13 October 2014

Design inspirations greeted by customised, bold, yellowaccented furnishings that run throughout Melt Shop. Guests can make their way past the seating area to the counter to order sandwiches and beverages. A long counter wraps the open kitchen composed of steel and American cheese-coloured tiles, which set the entertaining tone for the eatery. With one wall covered in white tile, the opposite wall is clad in rough oak, adding a warm, rustic element to the space and highlighting the modern, yet casual atmosphere. As the final touch, Melt Shop provided display chalk boards that line the wooden walls and act as artwork for guests to enjoy.

“Melt Shop provided display chalk boards that line the wooden walls and act as artwork for guests to enjoy” Melt Shop offers a wide variety of creations that play on the quintessential concept of grilled cheese. Guests with a hankering for the old school classic can order an American cheese on white. Those feeling more adventurous can explore the menu of Rubin’s expertly crafted creations, featuring an endless variety of seasonal ingredients. Grilled cheese isn’t all that Melt Shop has to offer. Rubin’s beverage menu will truly bring you back to your childhood, with a choice of sodas, lemonades, and even draught root beer from Abita Brewing Company. If you’ve got a sweet tooth, you can try one of Melt Shop’s famous shakes, such as Vanilla, Oreo, Strawberry, Black and White, and Nutella-Fluff. What’s next for Spencer Rubin and the Melt Shop team? While the latest location is already cooking, Rubin plans to open more eateries. In fact, the Cornell University graduate has plans to open three or four additional stores in New York City in the next year or two, and 20 to 50 stores around the country within five years. 34

Issue 13 October 2014

Technology

Revolutionise queuing

Queuing, like the Queen or a cup of tea, is an integral part of British culture. But it is a frustrating and inconvenient fact of life. Quidini, a relatively new tech start-up based in London, tells us more about their Qudini waitlist app Unfortunately queuing has been growing amongst the restaurant industry as a way to allow businesses to build an atmosphere of hype around their business. However, out in Shoreditch, a new tech start-up is bringing this very British tradition into the 21st century. The Qudini waitlist app is used by restaurant hosts on iPad to take the details of customers wanting the next available table, adding them to a virtual queue. This allows the customer to enjoy other activities, whilst waiting in line. They can even monitor their position in the queue via their smartphone. And the host, by the simple press of a button, can now send an SMS calling them back when their table is ready. Qudini is used by many of the UKs hottest growing restaurant brands, including: Honest Burgers, Bodeans, The Diner, Almost Famous (Manchester and Liverpool), Chicken-shop, Pizza East, Bubbledogs, Grillshack and Jackson and Rye.

Chris Todd, Chief Operating Officer at The Diner Group says: “We use Qudini in our diners. Allowing customers to queue remotely has helped us turn tables more efficiently and offer a better overall standard of service. Customers love the system and much prefer going for a drink nearby to standing and waiting in a crowded restaurant.” The benefits for Qudini’s partners’ are numerous. All now seat more customers (up to 20 more an evening) due to: the dissuading snaking queue being eliminated, a 90% reduction of noshows and an increase in staff efficiency. Customers are said to be far more willing to make return trips. Staff and customers have reported a far more relaxed and enjoyable experience and this has even caused customers to spend more. Many Qudini clients turnover additional revenue in excess of £4,000 per month, whilst they have also been able to reduce their costs on door hosts (for some about £15k per annum).

Imogen Wethered, 25 year-old founder of the growing start-up explains: “We are very pleased to work with some of the most innovative UK restaurant companies. Our clients truly understand the importance of offering a fantastic brand experience to ensure the growth of their business. “Some restaurants still consider a queue at the door to be a positive because it enables them to turn their tables faster, previously there was no efficient alternative, but for British customers it can become quite a cold and unhappy experience! “Our waitlist app has proven to allow restaurants to turn tables faster than if they have a queue at the door, whilst offering their customers a comfortable and more engaging experience while they wait!” Restaurants can ask for a 2-week free trial from Qudini’s website. Just visit www.qudini.com/contact-us/ Issue 13 October 2014

Menu ideas

Tapping into the Muslims market A great many ethnic restaurants cater for Halal consumers, while some will only serve strictly Halal dishes. With a community of 2.7 million Muslims in the UK â&#x20AC;&#x201C; the third largest in Western Europe* â&#x20AC;&#x201C; catering for this burgeoning demographic of diners is becoming more important, not just from a dietary perspective, but because the ÂŁ2.6bn UK market** for Halal food is forecast to grow by more than 20% over the next decade^ 36

Issue 13 October 2014

Menu ideas “Sweet offerings perfectly compliment the delicate flavours and aromas of ethnic food, and, recently, Almondy has seen a surge in demand from ethnic restaurants for a dessert that meets these requirements – sweet, but not too sweet – something to appeal to all palates and round off menus in style,” says Andrew Ely, Managing Director, Almondy.

“Halal food is forecast to grow by more than 20% over the next decade” “Almondy’s range of crunchy, almondbased cakes is incredibly popular with the Halal market for its sweetness, versatility and unique ‘cold service’ appeal. The fact Almondy is supplied frozen and defrosts in a matter of minutes, makes it a fantastic ice cream substitute, helping to cleanse the palate.” Fully certified by the Islamic Information Society, Almondy contains no Haram (ingredients forbidden in Islam) and is fit for the consumption of Muslim consumers. With 30 years of baking experience, Almondy’s full range of almond biscuit-based cakes includes the toppings of a number of wellknown brands including the “ultimate in chocolate indulgence”, Almondy cake with Toblerone; the best-selling, Rainforest Alliance certified Almondy cake with Daim and Almondy cake with Peanut & Caramel. Almondy’s desserts are also gluten free, free from any additives or preservatives and produced in Sweden using only the finest natural ingredients. The cakes are supplied frozen and retain that ‘just baked’ look and taste through service and beyond. Each cake is also pre-portioned for ultimate convenience, helping reduce wastage and allowing caterers to defrost just what is needed. They can also be stored for up to seven days in the chiller.

A market set to grow You may have already seen the major supermarkets Tesco, Asda and Sainsbury starting to expand into the halal meat and food sector offering dedicated halal fresh meat counters and also pre-pack halal meat and poultry. Over the next 50 years the Muslim population is set to double and presents a market that simply cannot be ignored. “With changing attitudes Muslims are eating out more and purchasing more processed products,” says Naved Syed, Managing Director at Janan Meat. “Halal producers are experiencing double digit gains year on year. For a non Muslim company to expand into the Halal market may seem like a daunting task but follow these few pointers listed here and you can add a valuable revenue stream to your business.” 1. Muslims will only eat Halal meat and poultry from a trusted supplier. Usually these suppliers will have a Trusted Halal certification. The three largest certifiers of Halal meat are, Halal Monitoring Committee (HMC), Halal Food Authority (HFA) and Halal Authority Board (HAB). It is always recommended that not only are you required to buy Halal Meat from a certified supplier but also that the site should have certification 2. Any manufacturer that is processing pork or non halal on site meat will need to ensure there is no risk of cross contamination. This may mean the supplier will need to separate their operations to ensure they do not lose credibility with the Muslim consumer as cross contamination will destroy the business 3. Credibility is all important within the Halal market and as such many producers of Halal products will have a different brand to differentiate their Halal and non Halal products. Some producers will look to partner with a Muslim run company to gain credibility and let the Muslim run company deal with the Islamic aspects

4. D o your research. The largest region with Muslims is London with over one million Muslims, followed by Birmingham, Manchester and Leeds/ Bradford. It makes sense when launching a product to target these regions and expand from there 5. T ake advice. It always helps if you have someone who has taken their company through this process and they can assist with avoiding any potential pitfalls The population of the UK was 56,075,912 in 2011 census of which 2,706,066 affiliated themselves to Islam which accounts for 4.8% of the population. This is an increase of 3.9 percent since 2001 and there are Muslims in all regions of England and Wales. The largest numbers of Muslims are based in London.

“With changing attitudes Muslims are eating out more and purchasing more processed products” “Simply Halal Food based in Birmingham saw a gap in the Halal market for traditional English pies and pasties aimed at the Muslim consumer,” explains Naved. “Knowing the best pastry is made by the English bakers, Simply Halal Food teamed up with a traditional English pie producer and helped them gain Halal certification for the new range of pies and pasties under the trade marked Simply Halal brand – and access to the Muslim market. “Simply Halal Food launched their new range of Halal pies recently and is now supplying over 3,000 pies per week to the Big Johns retail group who have 17 fast food outlets.” * Office of National Statistics ** World Halal Forum UK Halal Sales 2011 ^ International Halal Integrity Alliance

Issue 13 October 2014

Accountancy

Saving for retirement Every month, Peter Watters, ACA, shares some useful financial tips especially for QuickBite readers. This month, he looks at saving for retirement with their Financial Solutions expert, Daron Beacroft. With major changes being made to Britain’s pension system, he says we all should be encouraged to save in a tax efficient pension

20s

Once you begin work, retirement is a distant thought. Other priorities tend to take precedence, like saving a deposit for a first home, paying down debts from student days or simply enjoying life. The biggest influence on a comfortable retirement is the capacity to generate earnings. By starting a regular savings plan early, even if you can only spare small amounts, the returns will be much bigger.

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Your earnings are generally low during this period but diverting the small amount left at the end of each month into a pension is likely to yield less than

“There is a currently a £40,000 limit on annual contributions to pensions”

saving into an ISA, where the £15,000 tax-free annual allowance (from July 1 2014) will be more than sufficient. The exception is your company’s pension scheme. Employers will pay on your behalf, for example, you might pay 5 per cent and the company 5 per cent.

30s

During this period your earnings should start to increase, but you could have higher costs to possibly meet like getting

Accountancy married, starting a family or buying a first home.

age 55 you will be able to access your pension. In theory you could retire then.

You may need to create an ‘emergency fund’ to cover unexpected issues such as redundancy; a fund worth six months’ expenditure is generally the rule of thumb.

In reality, most people will continue working and plan carefully, saving as much as possible for the future as other expenses cease. Plan by working out how much income you’ll need when you eventually stop work. Pensions do work as tax-planning tools after your ISA allowance is used. Consider for every £2 you earn above £100,000, you lose £1 of your tax-free personal allowance (currently £10,000). Contributing to a pension can reduce your taxable income so you retain this tax break.

New parents may want to consider life assurance, which will protect family finances if anything happens to the main income. Repaying mortgage debt will also take a large chunk of income. If you can afford to, invest as close to the £15,000 ISA limit as possible. You should also consider joining your company pension and consider increasing contributions if possible. Pensions can help tax planning. Families where one parent earns more than £50,000 will start to lose their entitlement to child benefit. Contributing to a pension can reduce your taxable earnings below £50,000 and preserve this benefit for your family.

40s

If you haven’t started a pension type savings plan yet, it’s not too late. With up to 27 years before you collect your state pension and potentially more afterwards. Don’t be fooled into thinking your investment time-horizon is short; investments can still continue into retirement, for good returns. During this period you may have school fees or other commitments to consider. Try to maximise the £15,000 ISA allowance, but don’t ignore the tax relief on pensions, though, which applies at your highest marginal rate. It costs a higher-rate taxpayer only £60 to put £100 into their pension. Consolidate pensions sitting idle with former employers into a Self-Invested Personal Pension, or “SIPP”. These plans, which give access to thousands of investments in one place, are offered at low cost by different financial companies.

50s

Saving for retirement should now become serious. From

“You may need to create an ‘emergency fund’ to cover unexpected issues such as redundancy; a fund worth six months’ expenditure is generally the rule of thumb” Focus though on the £1.25m lifetime cap on saving. Someone aged 50 with £525,000 in a pension would push past the lifetime allowance by age 65 if the fund grew at 7 per cent a year even without additional contributions, according to pension provider Standard Life. There is a currently a £40,000 limit on annual contributions to pensions.

60s

Many people will continue working, into their sixties. With the new rules from next April, you have instant access to your entire pension fund, how and when you withdraw becomes a major decision. An annuity will guarantee a stream of income payments for life, but the cost of purchase is high.

as they do vary between insurers and declare all health conditions to obtain the highest income. The main alternative to an annuity is to keep your pension invested in the stock market and take income as you need it. This runs the risk of the ups and downs of the stock market. The capital should be protected, a well-diversified set of dividend-paying funds and shares can provide a decent income, so long as you can put up with the fluctuating value of the underlying capital. With the introduction of the new flat-rate state pension, probably in 2016, you will need 35 qualifying years of National Insurance contributions to benefit from the full £155 a week (it is possible to “buy” extra qualifying years). Check with the Pension Service on 0800 731 7898 to ensure you have the full amount.

Need more help?

Peter Watters, Director at mcphersons chartered accountants

Mcphersons are offering businesses free advice so get in touch now to arrange your meeting. Simply email Peter Watters p.watters@mcphersons.co.uk or call our Head Office on 01424 730000 for a free consultation at mcphersons’ London, Bexhill or Hastings offices. www. mcphersons.co.uk Please note: The value of your investment and the income from it can go down as well as up and you may not get back the original amount invested. Past performance is not a reliable indicator for future results. Please contact us for further information or if you are in any doubt as to the suitability of an investment.

For example, current rates pay just £6,000 a year for each £100,000 of savings. Shop around for the best rates, Issue 13 October 2014

Equipment focus Sammicâ&#x20AC;&#x2122;s range of equipment is widely recognised for its simplicity, reliability and affordability

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Equipment focus “Warewashing is an essential part of any catering operation and often something which is greatly deliberated when it comes to quality and consistency but one which is regularly overlooked when considering the best ways to conserve energy,” comments Simon Frost, UK & Ireland Country Manager for Wexiödisk. “Used throughout the day, a single warewasher can use a considerable amount of water, electricity, cleaning chemicals and man hours, all of which can be significantly reduced by selecting the correct model for an individual establishment’s needs.” Having recently launched into the UK market, Wexiödisk has already established the company’s range of

warewashers as some of the most environmentally friendly, yet reliable and consistent appliances in the industry. Building on extensive experience in Scandinavia, where the brand commands over 90% of the warewashing market, Wexiödisk has utilised a commitment to the environment through the introduction of some energy saving features. The WD-6 Duplus, a single tank hood machine is said to be ideal for most commercial kitchens. Using a world first, pioneering double-rinse sequence, this patented Duplus technology results in just one litre of fresh water being used per cycle. This low water consumption, together with the models minimal use of cleaning chemicals, ensures operators

can achieve low energy consumption and improved efficiency from their warewashing processes. In addition to the Duplus technology, the WD-6 utilises a patented forward tilting hood which allows the steam to be released towards the rear of the machine. Collected by an innovative heat recovery system at the top of the unit, the warm steam further saves energy by converting the previously wasted heat into a useful warming source for incoming water being used in the next cycle. Not only does this help to increase energy savings but helps to significantly improve the working conditions for the operator. It’s not just the environmental considerations that Wexiödisk has focused on. An innovative ‘Autostart’ feature senses when a basket is in place, before closing the hood and initiating the wash cycle automatically. “Once finished, the hood lifts, allowing a natural drying process to begin immediately. Not only timesaving, this feature also results in dry dishes with no smears and crockery and cutlery with fewer watermarks,” explains Simon.

Passthrough warewashers Winterhalter’s latest PT series of passthrough warewashers has new systems that make them extra fast, cutting wash times and increasing capacity. The EnergyLight system reduces the time needed to heat up the rinse water by 26%, by continuously pre-heating the incoming water supply. At the same time the company says it cuts running costs, because it uses the energy in the machine’s wastewater to heat the inlet water, via a heat exchanger.

Hobart’s latest and most innovative series of FX undercounter and GX glasswasher machines are said to be ideal for the needs of kitchens

Meanwhile the PT has a clever way of managing the energy which reduces the cleaning time for each wash cycle, increasing the rack capacity by up to 28% per hour. It does this by channelling the power available to whichever component of the warewasher needs it most at that given point in time. Collectively the systems deliver the fastest possible wash times. Despite Issue 13 October 2014

Equipment focus shorter wash cycles, brilliant cleaning results are guaranteed thanks to the PT’s flexible VarioPower, which adjusts water pressure to match the dirtiness and delicacy of the ware; the elliptical jet wash fields, which ensure total coverage of the PT’s interior; and the patented fullflow filtration system, which keeps the wash water fresh and clean. “The PT is not only faster, it’s also the first passthrough that allows washing to be continuous, with no waiting between racks,” says Paul Crowley, Marketing Manager of Winterhalter.

The WD-6 Duplus, a single tank hood machine from Wexiodisk, is said to be ideal for most commercial kitchens

The PT is available in three sizes, medium, large and extra-large. All have theoretical capacities of over 70 racks per hour, using the short wash programme. “With a huge variety of warewashing equipment available to quick service and casual dining sites, they need to choose a brand that is right for the needs of their business – now and in the future when energy costs seem likely to continue to rise,” advises Tim Bender, UK Sales Director – Warewashing at Hobart UK.

Artis believes that their GoldPlas system is a cost effective ‘wash and store’ solution

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“Being more environmentally aware doesn’t preclude them from making marked economic savings, however. Employing modern, cutting edge warewashing technology not only offers operators some of the cleanest glassware, tableware and cutlery, it also gives them a way to make real-world savings on rising utilities.” New to the market and said to be ideal for the needs of kitchens across the hospitality spectrum is Hobart’s latest and most innovative series of FX undercounter and GX glasswasher machines. Both offer customers a potential 30% reduction^ in operational costs compared to a current Hobart model and a host of new features and benefits, alongside the established reliability, efficiency and build-quality associated with all Hobart equipment. Just one machine can reduce the CO2 emissions of an operation by over 1000 kg** in a year, while switching to Hobart’s FX to wash 50 cycles per day, 365 days a year could save 1700 kWh of energy, 20,000 litres of water and 65 litres of chemicals***.

Operators can also save further time and energy and improve kitchen efficiency with the brand new optional ‘2 in 1’ racking system which doubles the machine’s capacity allowing for larger loads when most needed, while all of the machine’s functionality can now be controlled at the touch of a single button. The new intelligent Visiotronic display lights up automatically when your hand approaches the panel and can be fully customised for ease-of-use to include messages with clear text and/or symbols. Hobart is launching new versions of its PREMAX AMX and AUP hoodtype warewashers offering larger sites significant time, resource and utility savings. “The new warewashers are the most economically efficient hood-type machines on the market, helping caterers make a killing on utility savings,” enthuses Tim. “Newly added are a host of in-built technologies to give valuable time back to operators and help keep kitchens ticking in the heat of service.”

Equipment focus For many catering operations, rigorous manual pre-washing of heavily soiled ware can be one of the most timeintensive kitchen tasks. Hobart’s new intensive Power Plus Wash Programme makes this practice a thing of the past, offering caterers perfect, hygienic results, no matter how long the soiled items have been in situ. The patented technology employs steam washing to remove even the hardiest of food residues including: • Difficult-to-eliminate dried proteins • Starch residues • Even knives and forks can be washed without prior soaking

able to drain the unit. This will result in a costly resolution and potentially a return of the unit 2. When choosing a warewasher, know your power supply. Is it 13, 20-30+ amp single or three phase. Look at the benefits of both internal and external water softeners and check your water pressure. If it’s below 2 bar you will need to consider a booster pump. 3. Lastly, check the size of your ware; we have seen a rise in the popularity of taller glasses and larger plates - will they fit? “In any catering establishment it is crucial that all plates, cups, cutlery

etc. are hygienically cleaned during the warewashing process,” says Heather Beattie, Vogue Brand Manager for Nisbets Plc. “New regulations soon come in to place meaning caterers will be required to show ‘due diligence’ regarding the temperature of their warewashing cycle during the final rinse – ensuring it reaches the optimum temperature for hygienic cleaning of 82°C.” To help assist catering professionals in effectively monitoring and recording their warewashing temperature, the new Vogue dishwasher strips from Nisbets are said to be ideal. Made up of a blue bar

Product development Utilising its in-depth understanding of market trends, and being a business founded on high quality customer service, Sammic boasts a new product development programme that is focused on the needs of the operator. It employs some of the most advanced design and engineering methods available in the manufacture of its products, resulting in a range of equipment that is widely recognised for its simplicity, reliability and affordability. “Warewashing is an exact science and is hugely innovative within the catering industry to the extent that every year, manufacturers launch new ideas and performance-enhancing technologies to ensure an optimal cleaning result, reduced costs for the operator and ‘greener’ enhancements for the environment,” comments Adam Krause, Operations Manager, Sammic UK Ltd. Across Sammic’s range of warewashers there are examples of this. Adam’s two top tips when buying glass or ware washers are: 1. Prior to committing to purchase any equipment requiring drainage, take the time to check exactly where the unit will be installed and where the drain (stand pipe) is positioned in relation to it. If you buy a unit without a drain pump and your drains are higher than the outlet of the machine (normally located at the base) you will not be

Hobart is launching new versions of its PREMAX AMX and AUP hood-type warewashers

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Equipment focus that turns orange once the machine has reached 82°C, the dishwasher strips can simply be looped around the dishwasher rack and removed after the wash cycle.

Winterhalter’s latest PT series of passthrough warewashers has new systems that make them extra fast

A date and signature can then be written directly on the strip, before being placed in a log book ready to show the Environmental Health Officer during their next visit.

Wash and store solution Artis, a leading supplier of cutlery, tableware, glassware and barware, is offering its 500mm² GoldPlas racking system as the solution to the commercial challenges of washing, transporting and storing glassware. The racking system enables the secure collection, washing and storage of glassware in appropriately sized divisional compartments, within strong, stackable racks. The company believes that its GoldPlas racks are ideal for collecting glassware at outside events and in pub gardens,

offering safe, secure collection of glassware, and the advantage of being able to be put racks straight into the dishwasher and then store them, without the need to pack and unpack glassware unnecessarily. The chances of chipping, breaking and scuffing the glassware are significantly reduced, as each glass is securely held in the correct size of compartment, where they cannot knock against each other. Once washed, the glasses can remain in their racks, and then can be stacked on a wheeled dolly, ready for the next drinks service.

The new Vogue dishwasher strips from Nisbets are said to be ideal in helping catering professionals effectively monitor and record their warewashing temperature

Issue 13 October 2014

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, whereby glasses can be washed, stored and transported securely and remain completely dust-free within

the closed-sided ware-wash racking, ready for use at a later date. GoldPlas racks can be stacked on a rack dolly, which can be wheeled easily, especially useful for outdoor/location catering and bar service. There are also Rack covers available to help to keep glassware dust-free in short-term transportation/storage situations. The many different sized compartments available also make the racks suitable for the collection and washing of crockery and trays. “The racks are cost effective, helping to reduce the number of breakages and therefore extending the service life of glassware before replacement purchases become necessary,” says Artis. “By using a racking system, operators will make savings by preventing costly breakages during the washing process.”

Advertorial

New EU laws due to come into effect 13th December 2014 – it’s a date you are (or should be) very aware of! It’s the day that new EU laws come into effect that require food businesses to provide allergy information on any food sold unpackaged, for example in catering outlets, deli counters, bakeries and sandwich bars. Eclipse Digital Media tells us more These law changes will be enforced in 2014 to comply with the new EU FIR 1169/2011 law on the provision of food information to consumers. Businesses need to comply with the regulation changes by December 2014.

SO WHAT’S CHANGING IN 2014?

All information about ingredients from the list above causing allergies and intolerances must be emphasised in a contrasting font. It’s NOT acceptable to simply specify “all of our dishes contain / may contain traces of allergens”, you MUST list every allergen for each menu item individually.

To comply with the new EU FIR 1169/2011 legislation, food business must declare to the consumer if there is a food product which contains or uses an ingredient or processing aid derived from one of the 14 substances or products listed below, regardless of the level of use – unless the ingredient or processing aid is no longer present in the food in neither its original or altered form.

“The speed at which businesses can update menu information using digital menu boards is a substantial advantage”

The 14 substances/products are:

In a fast paced environment it can be very difficult to ensure this information will be communicated effectively and remain lawful but thankfully there are some tools that can help alleviated some of this stress and concern as well actually improve other areas the business too – and one of those tools is Digital Menu Boards.

1. Cereals containing gluten (wheat, rye, barley, oats, spelt, kamut or their hybridised strains) 2. Crustaceans 3. Peanut 4. Egg 5. Fish 6. Lupin 7. Milk 8. Molluscs 9. Nuts (almond, hazelnut, walnut, cashew, pecan nut, Brazil nut, pistachio nut and Macadamia nut) 10. Soybean 11. Sesame 12. Celery 13. Mustard 14. Sulphur dioxide (>10mg/kg or 10mL/L in ready to eat or reconstituted products)

WHY DIGITAL MENU BOARDS? Speed

The speed at which businesses can

update menu information using digital menu boards is a substantial advantage. Depending on the digital menu board solution, changes can be made almost instantly.

Variation

Displaying different menu content at different times of day can be achieved easily using scheduling functionalities for various digital menu board solutions. This provides creative flexibility to not overcrowd your menus.

Adaptive

The new regulation requires a large amount of information to be declared to the customer. By using digital menu boards, it’s possible to restructure your menu designs an unlimited number of times to incorporate all of this information.

Future Proof

This is the latest round of food information declaration law changes but who’s to say that it is not going to change again? By using digital menu boards, your hardware or ‘real estate’ is installed and all you need to do is update the content, meaning no matter what information your business will be required to declare in future, you can meet those requirements much more effectively, both in terms of time and money.

T: 08450 944 954 E: hello@eclipsedigitalmedia.co.uk www.eclipsedigitalmedia.co.uk Issue 13 October 2014

Property

Our property pages highlight businesses for sale, nationwide!

Fort Cafe, Sidmouth

High quality licensed seafront cafe bought by local chef who trained under one of Britain’s top chefs One of Sidmouth’s best known licensed cafes, Fort Cafe, has been bought by experienced local chef Matthew Weaver, who trained under top chef and TV personality Phil Vickery at The Castle Hotel in Taunton. Matthew has been a chef in Sidmouth for the past 11 years, previously as the executive chef at Sidmouth’s Riviera Hotel. He has also gained experience from catering in France and has 21 years catering in total under his belt. Matthew has a real love and passion for cooking and had been looking for quite a while to run his own business. Matthew’s plans for the future may include evening themed events and private parties, and in December he plans to close the cafe to revamp and upgrade the facilities. This includes freshening up the decor, updating the signage and upgrading the customer welfare facilities. Forte Cafe is a well regarded and well established licensed cafe in an exceptional trading position on Sidmouth’s seafront. The business trades from breakfast to afternoon tea with hot and cold beverages, lunches, light bites and cream teas with a takeaway service and ice cream kiosk. This stunning beach front property briefly comprises a main cafe area for 56, attractive outside trade patio for 52, an ice-cream kiosk, beach goods area and a commercial catering kitchen. Mike Phillips, Director of selling agents Stonesmith of Exeter says

SOLD

“After significant interest from a number of parties, a deal was agreed and concluded swiftly to enable Matthew to benefit from the trade of a busy summer season. We wish Matthew every possible success with this new venture”. A leasehold business, Stonesmith sold Fort Cafe off an asking price of £125,000. Details on similar properties for sale can be viewed on their website www.stonesmith.co.uk and information on professional services or selling a business can be obtained by calling 01392 201262

Lock-up café/restaurant, Hampshire SET IN LANDSCAPED GROUNDS, OUTSKIRTS OFFAREHAM, HANTS. Character freehold property – part Grade II Listed. Modern, timber clad barn seats 12 with display fridges & serve-over counter, together with catering kitchen. Glass walkway to adjacent listed building has ground floor seating for 20 with 1st floor functions room seating 30. Brick patio seats 48. Easily manageable menu with lunch time take away trade and profitable cold food buffets. Same hands for 10 yrs. Open 6.30 am to 3.00 pm Monday to Friday. Scope for licence and to extend opening hours. Recorded T/O £110,483 (ex VAT). GP 56.5%. - £250,000 + S.A.V. (Ref. C.3567) *NEW INSTRUCTION* For more details contact Andrew Greenwood Business Transfer on 01794 522228 or email info@andrewgreenwood.com

The Seven Stars, Winkleigh, Devon In 2011 Winkleigh was named as the best place in England and Wales to bring up a family. It has a vibrant and active community, and set at the heart of village life, is The Seven Stars public house. With excellent levels of turnover and profit, and an easy to run single bar, the business is now for sale through licensed property specialists Stonesmith of Exeter. The Seven Stars operates as a wet led business with a limited easy to prepare menu. Trade is underpinned by sports teams and also a poker club, fortnightly quiz and monthly live music. An end of terrace building, it is an extremely well appointed, free of tie, public 46

Issue 13 October 2014

house briefly comprising a main bar, which is open plan and provides bar seating, lounge seating and standing room, leading up to a raised area with a pool table. In total there is seating for approx 32. There is also a catering kitchen downstairs and 3 bedroomed owners apartment with a lounge, kitchen and bathroom on the first floor. To the rear there is an attractive terraced trade garden with seating for 30, a purpose equipped skittle alley and various stores. A guide price of £75,000 for the free of tie lease. Details can be found at www. stonesmith.co.uk and viewings arranged by calling 01392 201262

Property under 40k

Licensed Restaurant (ID2305) Sheffield, South Yorkshire Type: Fully Furnished 50+ Cover Restaurant In Prime Trading Position Guide guide: £35,000.00+SAV

Details: www.sovereignbt.co.uk

under 620k

Sandwich Bar/Restaurant (ID2193) Altrincham, Cheshire Type: Profitable Sandwich Bar / Restaurant which is situated in Altrincham Guide price: £615,000.00 + SAV Details: www.sovereignbt.co.uk

under 100k

The Rose and Crown Stoke St Gregory, Somerset Type: Stunning Somerset village inn with excellent profits Guide guide: £95,000

Details: www.stonesmith.co.uk

SOLD

under 50k

under 100k

Ring of Bells Cheriton Fitzpaine, Nr Crediton, Devon

CHINESE TAKE AWAY Christchurch, Dorset

CHINESE ‘BUFFET’ RESTAURANT City centre, Southampton

Type: Grade II 14th century classic thatched English village inn

Type: Fronting busy main road amidst a desirable neighbourhood

Type: Tastefully furnished air-con restaurant with seating for up to 140 covers

Guide price: £295,000

Guide price: £45,000 + S.A.V.

Price: £99,000 + SAV

Details: www.stonesmith.co.uk

Details: www.acgreenwood.co.uk

Details: www.acgreenwood.co.uk Issue 13 October 2014

What’s new

We take a look at some of the latest products available! Ice cream Company: Wok&Go Product: Ice cream Contact: www.wokandgo.co.uk Wok&Go have introduced an award-winning ice cream to their menu at the Chester Northgate store. The ice cream, produced by artisan Yorkshire ice cream maker Yee Kwan, was launched in Chester last month. Inspired by the aromas of the Far East, the range boasts flavours such as black sesame seed, chocolate and chilli, green tea and toasted coconut, as well as sorbets including lime and lemongrass. Each ice cream is made from locally sourced milk and cream with a base mix of only 6.5% fat, with the sorbets produced using real fruit purees and being fat free.

Food-to-go boxes Company: Huhtamaki Product: Food-to-Go Boxes Contact: 02392 512434 www.foodservice.huhtamaki.co.uk

Ice Company: Hoshizaki Product: Hoshizaki IM-65NE-Q Contact: 0845 456 0585 www.hoshizaki-europe.com When bartenders need something to give their drinks an extra special edge, ice machine manufacturer Hoshizaki has a highly original solution – ice balls! The Hoshizaki IM-65NE-Q is a 26kg per day capacity machine with 17kgs of storage producing balls of ice rather than cubes and is the only machine of its type in the world. Apart from the obvious novelty factor, ball ice has some very real advantages over cubes: • it makes a stunning visual statement – especially in hi-ball glasses • it melts even more slowly than Hoshizaki’s slow melting cube ice • its rounded surface prevents sticking.

Food-to-Go Boxes, part of the Taste range from Huhtamaki, offer the ideal opportunity with which to present a variety of hot and cold snacks and meals to eat on the go. Manufactured from paperboard with a PET lining, they are lightweight yet sturdy and can be conveniently held, allowing for easy-eating straight from the container whilst on the move. Their leak-proof webbed-corners mean customers can rest assured that they will not be left wearing their meal! Available in small, medium and large sizes; operators can also choose to order containers with or without a window and vents. Choose from kraft brown, or customise with your own design.

Gluten free

Company: Funnybones Foodservice Product: Gluten free sweet treats Contact: 01707 321321 www.funnybones.co.uk

Funnybones Foodservice has launched a range of sweet treats to help operators offer gluten-free alternatives that deliver on both quality and taste. Sure to prove popular, the range includes the new Triple Layer Carrot Cake. Made with a mix of pineapple, carrots and coconut with a combination of perfectly infused mixed spices, this modern take on an old classic is generously filled with smooth cream cheese frosting and finished with nibbed hazelnuts. Frozen for convenience, 14 pre-portioned slices also make for accurate portion control. For those catering to chocolate lovers, the new Chocolate Brownies are infused with rich dark and milk chocolate pieces to create a full-bodied flavour.

Bar blenders

Company: Metcalfe Catering Equipment Product: Ceado B98 blender Contact: 01766 830456 www.metcalfecatering.com Far from blending into the background, the Ceado B98 blender from Metcalfe Catering Equipment will stand proud on the back bar, creating frozen cocktails and other profitable iced drinks in a shake. The commercial bar blender has a generous 1.5 litre polycarbonate container that is easy to remove and clean, and is available with a painted or chrome finish to the base. Fitted with a two-speed motor for flexibility, it also features a hardwearing stainless steel cutting unit that promises long lasting, top performance. A patented automatic turn-off system fulfils health and safety requirements. Prices start at £398.

Issue 13 October 2014

Storage containers Company: Mitchell & Cooper Product: Pac’n’Vac containers Contact: 01825 765511 www.bonzer.co.uk Safe storage now has an innovative twist with the introduction of Pac’n’Vac containers, new to the UK from light catering equipment specialist Mitchell & Cooper. By simply pressing down the lid of the container, the Vacuum Valve system expels the air with a 100% airtight seal. Guy Cooper, Managing Director, Mitchell & Cooper says: “Initial scientific tests that we’d commissioned, have shown significant advantages of using Pac’n’Vac over a standard non vacuum container. For example when a standard punnet of strawberries was split evenly, with one half placed in a Pac’n’Vac container and the other half placed in a nonvacuum container, the strawberries in the Pac’n’Vac lasted at least five times longer.”

Fishcakes

Syrups

Company: M&J Seafood Product: Salmon/haddock fishcakes Contact: 01296 610600 www.mjseafood.com

Company: DaVinci Gourmet Product: Salted caramel syrup Contact: info@davinci-gourmet.com www.davinci-gourmet.com

M&J Seafood’s fresh salmon and haddock fishcakes are made from top quality Scottish salmon fillet or line-caught haddock, blended with fresh potato, onion and lemon zest and topped with a light, non‐fried breadcrumb coating for a healthy edge. Each fishcake contains a generous portion of prime fillet and all ingredients are fully traceable, and there are no emulsifiers, stabilisers or other hidden additives. Supplied in lidded boxes of 12 to fit easily into the fridge. To prepare, deep fry at 170°C for five minutes, brush with a little oil and oven bake at 200°C for 20‐25 minutes, or shallow fry for three minutes each side until golden.

Traybakes

Company: Chevler Product: Traybake system Contact: garryp@chevler.co.uk Chevler, one of the UK’s leading manufacturers of baking cases and tulip muffin wraps, is launching a two-component Traybake system in order that small craft bakeries, coffee shops and in-store bakeries can take full advantage of the growing market for single portion mini-loaf cakes without having to invest in expensive metal trays. Designed to fit on standard UK baking trays the grease resistant trays are made from a board that is certified for food contact and for temperatures up to 220 C. It is also suitable for use in a microwave oven. Initially supplied with ten apertures there will be 15 trays and 1,500 cases per pack.

DaVinci Gourmet’s new Salted Caramel syrup is a timely addition to any speciality beverages menu. The syrup has a salty-sweet aroma that complements the bitter undertones of great coffee, as well as chocolate and nutty flavours – helping to create perfectly balanced beverages each and every time. DaVinci Gourmet Brand Manager, Steph Goldie, says: “With DaVinci Gourmet’s Salted Caramel syrup, operators can create appealing, fashionable and profitable menus, with speciality recipes such as Salted Caramel Orange Latte and Salted Caramel Cookie Frappe.” Available in 1ltr bottles, Salted Caramel can provide approximately 62 (12oz) servings, based on two pumps in an average drink.

Open grills Company: Jestic Foodservice Equipment Product: Josper Parrilla Grill Contact: 01892 831 960 www.jestic.co.uk Josper Charcoal Ovens has developed the versatile Parrilla Grill. The Parrilla is the company’s first open grill and is set to once again re-affirm the brand’s position as market leaders in innovation and design of commercial indoor charcoal ovens and grills. A robust, hardwearing coal shelf designed to evenly radiate heat is combined with a fully adjustable lower air vent and turbo fan to allow the operator to control the temperature and burn rate of the charcoal for the ultimate flexibility in cooking. It also features a fully height and rake adjustable cooking rack.

Popcorn

Company: Portlebay Popcorn Product: Sweet range of popcorn Contact: www.portlebaypopcorn.com Premium popcorn brand Portlebay Popcorn has launched a new sweet range of popcorn. New flavours: Cinnamon Swirl, Very Berry and Lemon Sherbet are available in 25g impulse bags and 75g sharer bags. The new flavours will be available across a national network of foodservice wholesalers, pubs, bars, hotels, delis, farm shops, convenience stores, forecourts and other catering and hospitality establishments. The new sweet flavours will sit alongside their current savoury range of popcorn, which includes: Crispy Bacon & Maple Syrup, Chilli & Lime, Wasabi & Sweet Ginger, Orchard Wood Smoked Cheddar and Original Kracklecorn Sweet & Salty.

See your product here!

Glaces

Company: Essential Cuisine Product: Duck, Pork and Wild Mushroom Contact: 01606 541490 www.essentialcuisine.com Essential Cuisine has added three new flavours to its collection of Glaces, with the entire ten-strong range also receiving a packaging makeover. Supplied in completely redesigned 600g containers, the Stock People have introduced Duck, Pork and Wild Mushroom varieties to complement the already established range of fine reductions. Essential Cuisine Managing Director, Nigel Crane, said: “We are constantly in conversation with chefs and felt that these new additions could really help them add something different to menus. “The taste profiles are quite different to anything in the current line up and means we now have a range where there is something for every chef, every type of establishment and every menu.”

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

Then call 0333 003 0499 Issue 13 October 2014

Dates for your diary Get out the diary and get planning with these events taking place over the coming months

The Restaurant Show 2014

6th-8th

October 2014

17th-18th March 2015

Location Earls Court, London

The Restaurant Show is a unique trade event that caters for the needs of those owning and working in restaurants, hotels, dining pubs and catering companies in the UK. Over 300 suppliers use the event to promote their new products and services to the industry whilst visitors can gain new ideas and inspiration from successful and recognised personalities in the business.

Hotel & Catering Show 2015

This year The Hotel & Catering Show has been engineered with one major goal in mind: to make their sponsors and exhibitors the stars of the show.

Location Bournemouth BIC

They believe that a fantastic show is created when you get involved and interactive with their visitors – whether that’s participating in the new Liquid Zone (for drinks producers), or Food & Drink Master Class or perhaps showcasing your cooking equipment in action, in the new Grazin Kitchen. More information on their brand new 2015 features, are due to be released soon. If your key target markets are hotels, restaurants, pubs and bars, cafes or the cost sector, and you can serve the South of the country, you won’t want to miss what the Show is saying is the leading hospitality event of the year, for the region.

30th April 3rd May 2015

Find out more information at www.therestaurantshow.co.uk.

team to attack for months after the event. This is what some 2014 exhibitors had to say: “We have taken more leads today than the whole two days last year. The quality of people in the Liquid Workshops has been fantastic – we are very, very pleased.” Alan Snudden, Managing Director, The General Wine Company “The first day has been very good. Lots of interest in our new products and we have even taken orders on larger equipment that that we don’t actually have on the stand.” James York, Nisbets “This is our local show and we have made some really good new contacts already. It has certainly been a very successful first day.” Christina Veal, Director, New Forest Ice Cream For more information, visit www.hotel-expo.co.uk

The London Coffee Festival

The London Coffee Festival celebrates London’s bustling and vibrant coffee scene. With over 22,000 visitors expected, The London Coffee Festival promises to be an unmissable event for discerning coffee lovers and those working in the coffee scene.

and 01 May from 10am- 5pm. To buy tickets visit www.londoncoffeefestival.com/buytickets.

Location Old Truman Brewery, Brick Lane, London

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

The London Coffee Festival is also proud to be the official launch event of UK Coffee Week™. There will be two industry days held on 30 April |

The Show will be open 10am-5pm each day.

The Hotel & Catering Show are confident that you’ll come away with serious leads, real new business and a healthy pipeline for your sales

Visitors will also gain access to Milk & Sugar, the new festival feature showcasing some of the most inspirational brands spanning from fashion to design and food.

Held at London’s Earl’s Court 2 from 6-8 October 2014, this year’s event is set to be bigger and better than ever before. The Show is constantly evolving to deliver the very best and up to date information for today’s restaurant market

Issue 13 October 2014

And, registrations are now open for Coffee Masters, the brand new multi-disciplinary barista battle! If you think you have what it takes to be crowned Coffee Master at The London Coffee Festival and scoop the £5,000 cash prize then visit www.londoncoffeefestival.com/ CoffeeMasters/Register You’ll need to create a one minute video presenting a signature drink and show us that you possess creativity, passion, skill and personality - all the components of a great barista! Only the very best 16 baristas from across the globe will be chosen to take part in this competition, representing their coffee shop/ roaster as well as their country.

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Call us on 0333 003 0499 Issue 13 October 2014

Chicken

Breast Fillet Pieces in a crispy batter

> > >

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

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

Issue 13 October 2014