ISSN 2514-989X
(Formerly Fish & Chips & Fast Food Magazine) The Nations Favourite Takeaway Magazine Now Celebrating its 28th Year
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Q&A Andy Gray Seafish
Free Platform for Takeaway businesses
Fastfood Professional • April and May 2020
That All -Important Crunch
Grilling with Synergy
Re Fuel with 1 Bonny
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Surreal Times!
W
e are all living in quite surreal times that none of us will ever have experienced before and Fast Food Professional would like to recognise the great courage and sacrifice shown by the Heroes in our NHS teams, key workers and volunteers dealing with this terrible virus. Fast Food Professional would also like to pass on our sincere thanks to our trading partners that are continuing to support us and I hope that the magazine gives positive messages about the future for our amazing sector. We would also like to pass on our thoughts and deepest sympathy to those who have and will unfortunately lose loved ones in this pandemic. We all need to do our bit in any small way, but clearly the most important thing is to follow the government advice on how to keep ourselves and others safe. This frightening time will change all of us and the way we look at life in future, but, the world will go on and the industry will grow and thrive in the future. Many of our readers have been taking the opportunity to ramp up or even start up Home Delivery services to keep their businesses, that they have worked hard to build up, going during the crisis and this, I am sure, will stand them in good stead when we return to some sort of normality. The chance to get a freshly cooked meal delivered is a great boost to many customers. In the Second World War, Fish and Chips was one of the foods not rationed, it was considered to be so important to the well-being and positive outlook of the population. It is also great to see that many suppliers around the country are opening up their operations to deliver their products to the domestic market. It will be interesting to see how many of these maintain the service in the future. Our Front Cover and the internal article from Mechline about how the revolutionary new air and surface steriliser, not only for the current Covid 19 virus but for others in the future, can help to keep your business safe. Thank you, also, to Andy Gray, Trade Marketing Manager of Seafish, who gave us the insight into his varied life and career. A very good read! Take care, stay safe and well, and please do anything you can to help your neighbourhood. Thanks, Athol
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Fast Food businesses turn to HyGenikx in fight against Coronavirus as leading microbiologist throws support behind the product Page 10
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6 Q&A Andy Gray, Trade Marketing Manager, Seafish 10 Fast Food businesses turn to HyGenikx in fight against COVID-19 12 FREE platform for businesses to process takeaway orders amid COVID-19 13 Plea for restaurants to turn into takeaways during Coronavirus outbreak 14 Let your customers know your open for business, with a little help from Blakemans 16 Pukka and National Federation of Fish Friers Work Together for The Great British Chippy 17 Cottage Pie Controversially revealed as UK’s favourite pie 18 Simpson’s Bonny Ritchie, has launched a new venture with the opening of Fuel café 20 Blakeman’s Pork Patties Perfect for Breakfasts on the Go! 22 Fish Box Pledges its Support to The Marine Conservation Society 23 That All-Important Crunch, thanks Aviko 24 Increased food sales and menu options with Synergy Grill Technology 26 Wrapchic’s new investment invites customers to see the food production process 27 New research shows restaurants seek manufacturers’ support in meeting goals 28 It’s a Wrap - 81% of chefs and caterers say cling film is an essential tool 30 FEM and the new Hamilton Beach Commercial Otto Centrifugal Juice Extractor 31 New Chilled Custom Counters from Fri-Jado Deliver Sustainability on all levels 32 Jestic secures master distributor deal with Carlisle Foodservice Products
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April - May 2019
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In Every Issue
Synergy Grill launch world’s first Chargrill Oven With Hot2HomeTM you CAN have your fries and eat them – and crispy at home! Clear Energy Savings No Loss of Quality Multifunctional equipment - best gets the most out your kitchen space and your budget Hoshizaki urge operators to keep hygiene as high in the kitchen as on the front-line Juicy! Jestic - the demand for freshly made juices and smoothies is growing Golden Valley reports that Chicken flies in home delivery market Over £2.5m for Cancer Research UK: Roadchef smashes charity fundraising target
Money Matters Our financial section can be found near the back of the issue starting on page 44 in this issue
New Forest Ice Cream adds Blackberry Clotted Cream to Foodservice range Johnson Reed are commited to helping support our businesses during this testing time Precision helps The Feed, a catering enterprise How Fast Food Professionals can Utilise Sustainable Packaging New allergens awareness book to help food handlers Clean eating: pressure mounts to get food hygiene right JJ Encourages Online Orders and Payments During COVID-19 Warmer winters are leading to a surge in rat numbers The FFP Trade Directory
Fastfood Professional • April and May 2020
The Trade Directory Our instant reference for all those important trade contacts can be found starting on page 52 in this issue
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Grilled Fast Food Professional recently had the great pleasure of quizzing Andy Gray, Trade Marketing Manager, Seafish – and one of the project managers for the annual National Fish & Chip Awards.
1. Was there a light bulb moment that led you to the food industry? As a very young boy I became obsessed with fish and angling – which eventually led to me, after finishing high school, undertaking a degree in Fisheries Science. Ironically my studies had nothing to do with angling but were all about commercial fishing/aquaculture – including study of subjects ranging from marine biology to maritime law, from fisheries economics to oceanography. That, combined with my love of all things food, has helped steer a path for me to where I am today – and I’m still obsessed with all things about fish – from working in the wider fish industry, to cooking and eating them – and still also to angling for them as a sport (predominantly coarse angling for tench/pike/roach/bream, etc., grayling fishing on rivers over the winter months, along with a wide mix of sea angling from shore and kayak).
2. Who is your Food Hero and biggest influence? No one overall food hero – although I do love collecting and reading books about food and cookery – especially books about the history of food. Cod: A Biography of the Fish That Changed the World by Mark Kurlansky is a fantastic read – providing historical insight on a fish that was responsible for the development of many communities on both sides of the Atlantic Ocean and further afield. The fish that really did change the world! www.amazon.co.uk/Cod-Biography-Fish-ChangedWorld/dp/0099268701.
3. Biggest industry achievement/recognition to-date? As a part of Seafish, I’m immensely proud to have been involved in the running/organisation of the National Fish & Chip Awards for nigh on twenty years.
4. What do you do the wind down outside of work? Besides spending time with family, from a young age I’ve always been passionate about the great outdoors – climbing mountains, catching fish, cycling, canoeing/kayaking, camping, surfing, sailing, watching wildlife, etc.. I also love travelling to new places whenever possible. On the topic of mountains, my little legs luckily managed to complete ‘a round of the Munros’ a number of years ago (a total of 284 separate Scottish mountains that are each over 3,000 feet in height – latest count was actually over 600 Munros climbed after many repeat ascents) – and I only have 9 peaks to ascend to also complete a round of the Corbetts (a separate list of 222 Scottish mountains that are each between 2,500 and 3,000 feet in height) – hopefully this year I’ll get round to completing them!
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I am a proverbial ‘anorak’ when it comes to ticking/ collecting things! I have also been lucky to have climbed in
6. Have you got a favourite food memory from your childhood?
many far flung parts of the world – with a variety of ascents
I’ve always been a lover of all forms of lamb, especially
and successful climbs of peaks to over 22,000 feet, on many
roast lamb – along with some accompanying mint sauce or
expeditions. I also used to be a paraglider pilot until a bit of
mint jelly – and my mum often recounts a funny tale of when
a fall from the sky and a serious mishap and argument with
I had just started at primary school and of her being told
a rogue mountainside – an argument that I lost! Needless
by teachers that when I had been served some lamb one
to say, my feet are firmly planted on terra firma these days!
day for school lunch, I had apparently demanded some mint sauce, saying to the dinner servers that that was what I was
5. What is your favourite thing about your job at Seafish? The variety of work that comes from being part of Seafish
used to having at home. Needless to say I was apparently told in no uncertain terms that this was school lunches and not a restaurant or home dinner service!!
is one of the great aspects of being a Seafish employee. During my time at Seafish I have been lucky to have had the opportunity to work with a fantastic bunch of colleagues
7. If you were someone else, what/who would you have liked to be?
and also to meet and become friends with people from
In my dreams I suppose I would say that I would have
all walks of life in the seafood industry. It is an industry in
loved to play for my favourite football team – Glasgow
which many people spend their whole working lives and
Celtic – or for the national football team. From time to time,
who literally do live, eat and breathe all things seafood –
I jokingly say to my young son that I still think I may get
bringing with them a level of passion and enthusiasm that
a phone call one day from team selectors, asking me to
is seldom found in other business sectors.
represent Scotland at football. I can but dream!
Over the years, my time at Seafish has also provided me with the chance to visit literally hundreds of fantastic fish and chip businesses, and I have enjoyed the opportunity
8. Is there a dish that you enthusiastically share the recipe for?
that myself and Seafish colleagues have had to help and
In my spare time I also love to cook, read about food,
assist such businesses in promoting the UK icon that is
smoke various foods, and shop for unusual ingredients – all
the ‘fish supper’, and in playing a small role in the quest to
in preparation for some more indulging! I currently like to
raise operating and quality standards in the fish and chip
cook a lot of Middle Eastern themed dishes with ingredients
sector. UK travels with Seafish have also obviously provided
such as lamb, freekeh, Aleppo pepper, labneh yoghurt/
me with the opportunity to dine on some of the planet’s
cheese, baharat/sumac spices, bulgur, pomegranate and
tastiest ‘poisson et pomme frites’!!! To have played a part
grape molasses.
in assisting such businesses to develop and grow their operations as a result of Seafish support has provided me with a pleasing sense of having been able to help people.
9. If you could meet anyone in the world, dead or alive, who would it be and what would you ask them?
As a student back in the day, I often had regular contact
I never met my dad’s father (he passed away many years
with Seafish – via the then Seafish librarians in both of
before I was born), so I would like to have the chance to
theorganisation’s Edinburgh and Hull offices – in my quest
meet him (and other previous ancestors) to learn more
for industry information as part of my degree studies,
about my family roots.
and ever since I’ve held Seafish in high esteem as an organisation that is here to help and assist – whether that
10. What is your favourite music to eat to?
be industry, media or even the everyday consumer. I truly
I can’t play a single note on any musical instrument but I
believe we provide a unique and most valuable service to
love listening to and collecting certain genres of music and
the seafood industry in its many guises.
also going to regular live music gigs. I have a fairly broad
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spectrum of likes, ranging from 1960s psychedelia/garage-
17. What is your favourite pudding?
punk/West Coast acid rock to contemporary Americana/
A childhood favourite – butterscotch flavoured Angel
alt country, from folk-rock to electronica/ambient, to a
Delight with some tinned mandarin segments. Class on a
lot of African and Asian musical styles – and I continue to
plate!!!
squander too much pocket money on collecting a wide variety of vinyl and CDs. As an offshoot, I also collect rare original concert posters and handbills from the late 1960s
18. What is your favourite fish and how do you like it cooked?
San Francisco music scene/era. Maybe when I’m on skid row
In the form of fish and chips, I love a good piece of
in my twilight years, I’ll be able to sell my collection, realise
plaice – which unfortunately is often not that prevalent in
some capital and use it to support my retirement fund!
Scottish fish and chip shops. Favourite fish is mackerel – freshly caught from the pier or rocks, gutted and simply
11. What is your favourite film and why?
grilled on a campfire or a small barbie. Favourite shellfish
Being a keen canoeist I’ve always had a soft spot for the
are scallops and razor clams. Very under-rated, razors are
backwoods cinema classic that is ‘Deliverance’. Starring
fantastic shellfish – just quickly pan-fried with a knob of
Hollywood legends Jon Voight and Burt Reynolds, the
butter and a smidgen of garlic!
film features four city-dwelling friends who decide to get away from it all for a week of canoeing in rural Georgia,
19. Coke or Pepsi?
USA. However, when they arrive in the area they are
Ginger beer on ice!
not welcomed by the backwoods locals, who stalk the vacationers and savagely attack them in the woods. Reeling
20. What is your favourite Fast Food branding?
from the ambush, the friends attempt to return home but
Fish and chips every time!! With mushy peas – but I
are surrounded by dangerous rapids and pursued by a
prefer my fish and chips plain and simple and without any
madman – a canoe trip that turns into a fight for survival.
salt, vinegar or sauce.
Mixing my classic films and famous cinema quotes – Never get out of the boat unless you’re going all the way ……….!!!
12. What is your favourite food programme?
21. Where is your favourite worldwide holiday destination? My favourite place would be anywhere that I haven’t
I love programmes that combine travel with food –
previously visited – overseas or even just here in the UK.
the Australian/Vietnamese chef and restaurateur Luke
As a child, my family used to just holiday in different parts
Nguyen is one of my favourite food television presenters
of the UK – but ever since leaving school I have had a bit
– following his food adventures as he travels through the
of a quest to try and visit as many countries in the world
many countries of south east Asia.
as possible (more evidence of the ‘anorak syndrome’ that I suffer from!). Currently up to 96 different countries (not
13. What do you always carry with you? A large dose of optimism!!
including the constituent countries of the UK!) that I have been lucky enough to have visited – from such places as Argentina/Uruguay/Bolivia/Peru in South America to little
14. What did you want to be when you were a
known Sao Tome & Principe in equatorial Africa, from
child?
Myannmar to Albania, from New Zealand to Israel, from
A blonde-haired surfer kid living in Southern California!
Ghana to Mexico, from Bangladesh to South Korea, from Serbia to Belize. Next on the list is a wee trip to Azerbaijan
15. Tea or coffee? Neither – I’m not a hot drink person.
– although my young son, who we’ve taken on lots of far flung foreign holiday jaunts, keeps asking when we might have a chance to visit the Republic of Disneyland instead
16. If you were Prime Minister for a day, what’s the first thing you would do? Abolish VAT on fish and chips – then sack the cabinet, call a snap election, resign – and then go fishing!
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of some backwater mini-country in Eastern Europe!
22. Dogs or Cats? Fish!
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*
Dear Customers, Ref COVID19:
We remain isolated but available for filtration supply needs at a reduced level. P1F will, despatch Tuesdays & Thursday, next day delivery until further notice. We hope you all are able to keep safe, healthy and normality will return soon. All the very best, from the P1F Team.
* 1st year warranty parts/labour and back to base. 2nd year parts and labour only
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Fast Food businesses turn to HyGenikx in fight against Coronavirus as leading microbiologist throws support behind the product HyGenikx, the revolutionary air and surface steriliser from specialist UK manufacturer Mechline Developments is now being seen as an important ally in the fight against Coronavirus. Since the Coronavirus outbreak began Mechline has seen a surge in orders for HyGenikx units from fast food businesses operating delivery services.
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he revolutionary air and surface steriliser is proven to eradicate harmful bacteria and viruses, including those in the same family as the latest COVID-19 pandemic.
The unit has now been backed by respected microbiologist Dr David Webber, who has clarified how HyGenikx performs in relation to the current Coronavirus strain – ‘Severe Acute Respiratory Syndrome Coronavirus 2’ (SARS-CoV-2). “HyGenikx units have been shown to kill a wide range of microbes that are more difficult to eradicate than viruses, including bacterial species that produce endos pores (Clostridium Gram-positive
difficile,
Geobacillus
bacteria
stearothermophilus),
(Staphylococcus
aureus,
MRSA,
S. epidermidis, Listeria monocytogenes and L. innocua), Gram-negative bacteria (Escherichia coli and Pseudomonas aeruginosa), and moulds (Aspergillus fumigatus) in both the air and/or on surfaces. SARS-CoV-2 belongs to the same group of viruses that cause colds and influenza. The use of similar technology in call centres and offices at an NHS Trust has been shown to reduce the incidence of illness-related absences; particularly reported cases of colds, coughs and influenza, as well as reducing other chest and respiratory problems. Without testing HyGenikx against SARS-CoV-2 (or a suitable 10
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surrogate) I cannot categorically state that HyGenikx
to reach areas. HyGenikx utilises a combination of the
can kill this coronavirus: however there is a great deal
most effective air and surface sterilisation technologies
of scientific evidence that this technology can kill a wide
available to produce Superoxide Ions and Plasma Quattro,
range of other microbes that are much more difficult to
which are proven to target and kill biological hazards,
eradicate than SARS-CoV-2.
including Salmonella, E.coli, Norovirus, and other primary
HyGenikx technology has been tested against MS-2
sources of infections.
coliphage (a surrogate for Norovirus), and achieved
Furthermore, all this peace of mind, doesn’t have to cost
significant reductions in counts in both air samples and
the earth. HyGenikx models start from as little as £289,
on surfaces. MS-2 is a non-enveloped virus which is more
they require no costly installation as they simply plug into
difficult to kill than the lipid-enveloped SARS-CoV-2.”
a standard socket and consume very little energy, requiring
Despite the massive impact of Coronavirus on the QSR
only 85 watts. The integral lamp and battery in a HyGenikx
and takeaway sector, many businesses have diversified by
unit will provide 12 months of trouble-free operation
offering deliveries and so infection control and food safety
before they need to be replaced – and when they finally do
has never been more important. Whilst Coronavirus is
need changing it is very easy to do and does not require
understandably dominating the news, operators also need
an engineer. Models for food preparation areas are also
to protect against other dangerous microorganisms as
supplied with shatter proof lamps for extra reassurance.”
Kristian Roberts, Marketing Manager at Mechline explains:
The HyGenikx range is also proven to extend the shelf-
“Microorganisms can multiply very quickly, spreading
life of stored perishable fresh food by an average of 58%,
infections compromising hygiene standards, causing
with some produce proving to last as much as 150% longer.
food to spoil and creating offensive odours. HyGenikx
Principally the life and quality of fruit and vegetables can
complements operators’ existing hygiene and HACCP
be significantly extended – which in turn can significantly
procedures, combating airborne viruses and bacteria,
reduce food waste and cost.
stopping their spread and minimising the risks of cross contamination.
The HyGenikx range has models to suit every application, from food preparation areas, cold rooms, dining areas,
The advanced and compact wall-mounted HyGenikx
to washrooms, refuse areas and beyond, and joins
unit is a plug and play option that will quietly go about
Mechline’s ever-expanding collection of hygienic, safe and
its business - keeping staff, customers, food and surfaces
environmentally friendly solutions.
protected from viruses and bacteria, even in the hardest
For further information please go to www.mechline.com/hgx
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Mobile ordering provider launches FREE platform for businesses to process takeaway orders amid COVID-19 As restaurants, bars and coffee shops around the world attempt to make a swift move to takeaway offerings in the midst of the COVID-19 pandemic, leading mobile ordering technology provider wi-Q Technologies has responded with free access to its newly developed wi-Q Lite.
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he purpose-built software is being offered with
through a cost-saving model, Graham Cornhill, co-founder
no deployment fees, no transaction commissions,
and managing director of wi-Q Technologies, said: “The
no contracts and free of charge for the first
hospitality sector is facing unprecedented challenges as a
three months with a further cut in price by 50% for the
result of Covid-19 and we have watched in disbelief as so
remainder of 2020.
many hard-working people have had to close the doors on
Whilst UK planning rules have been relaxed to enable
businesses they have given everything they have to build
businesses to make the move to take away without a
up. More than anything, we simply wanted to help. Our
planning application, pubs and restaurants are still faced
team of developers has been working around the clock to
with the challenge of quickly adapting to new processes
bring forward the launch of wi-Q Lite, and to make it as
and systems to facilitate a takeaway offering. As a multi-
accessible as possible. We are very proud of the result and
award-winning provider of mobile ordering technology
excited to launch it to market.
to world-leading hospitality brands, wi-Q consists of an
“Technology can’t solve a lot of our current challenges,
expert team of developers who have stepped in to offer
but it has the potential to transform others. If our solution
support.
can help venues to set up a simple and secure platform to
Launched ahead of schedule to help ease the impact of
continue delivering foodservice safely to their customers
closure for small independent hospitality venues, wi-Q Lite
throughout the pandemic, we are happy to remove set up
is the little brother of the award-winning wi-Q platform
fees, contracts and commissions and waive the SaaS fee
used by large hospitality brands across the world. With
for the first three months to help them get started.”
the same functionality and a self-serve management
Whilst larger chains, such as McDonald’s, Nandos and
dashboard that is simple to configure and manage, wi-Q
Greggs, have temporarily put a stop to services altogether
Lite will enable venues to instantly make the switch to
in the UK, for smaller quick-service restaurants, this may
operate as a takeaway outlet.
not be the best option currently. Communities Secretary
With no app to download, wi-Q Lite customers can
Rt Hon Robert Jenrick MP, was quick to announce that
simply access a venue’s menu via a URL link or QR code,
planning rules will be relaxed to enable such businesses
place their order and pay by card. The universal interface
to operate as hot food takeaways without a planning
is easily brand-customisable and offers product search as
application, and many are doing so already.
well as filtering for dietary and allergen requirements.
For more information about wi-Q Lite and to sign up today visit
Speaking about the decision to deliver wi-Q Lite 12
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DELIVERANCE Plea for restaurants to turn into takeaways during Coronavirus outbreak Local restaurants are being asked to contact neighbouring office buildings to deliver takeaway food during the Coronavirus panic
S
taff in large office buildings are being advised by
2. Stock up on sanitiser
their bosses to restrict movements during the next
Make sure that every sink in the restaurant, in both the
month or two to reduce the chances of bringing
kitchen area and restrooms, has a plentiful supply of hand
Coronavirus into their workplaces. However, staff
sanitiser. Some experts think it’s more hygienic to dry
still need to eat and so National office provider Offices.
hands using paper towels than air dryers, so have plenty
co.uk is asking local restaurants to step up and switch to
of tissues available for easy disposal.
providing takeaway food. “All the staff in our buildings across the UK still need
3. Wipe surfaces frequently
feeding, and we are asking local restaurants to contact
As well as following religious hand washing, restaurant
their neighbouring office buildings to help provide
staff should get into the habit of frequently disinfecting
takeaway food during the Coronavirus shut down”, explains
surfaces and door handles used by patrons, particularly
Jonathan Ratcliffe from Offices.co.uk
in the restaurant area and restrooms. Germs can survive
One of the main concerns in the food and drink industry is that Coronavirus has the potential to cause
on surfaces for several hours, so the more often you wipe them away, the less chances they have to multiply.
huge financial damage to businesses which thrive on busy environments, which people are now actively
4. Time off work
avoiding.
Restaurants are busy places that rely heavily on their staff.
“We don’t want to see any of our restaurant neighbours
Should an employee experience Coronavirus symptoms
hurt financially through this crisis, and therefore ask local
they might not want to let the rest of the team down by
food outlets to step up and provide food to people directly
not coming into work. However, restaurant bosses have a
– we need to work together” says Jonathan Ratcliffe from
duty to reassure staff that they would be better off self-
Offices.co.uk
isolating at home if they suffer from symptoms, or have
In order to prevent the spread of the virus, and the
visited a high-risk area and feel unwell.
financial strain this will inevitably result in, restaurants can prepare themselves for Coronavirus with these five
5. Focus on takeaways
essential tips:
People may choose to avoid public places if a widespread epidemic of the Coronavirus occurs, which could result in a drop
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1. Get strict on hand washing
in restaurant trade. Consider focusing on a takeaway service
Hand washing is already a strict priority in the catering
instead. That way, you can still serve customers, albeit from their
industry, but with the current COVID-19 outbreak, hygiene
homes, without losing valuable custom.
needs to step up a gear. Staff should always be encouraged
“We’d like to see more restaurants making a switch to delivery
to take a more vigilant approach to hand washing, including
during the next few months, office buildings make great places
washing hands after touching their face, surfaces and after
to serve large amounts of food into with minimum risk to
handling equipment.
spreading Coronavirus”, concludes Ratcliffe of Offices.co.uk
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T
o help customers communicate with what little passing trade there is in these difficult times Blakemans are providing downloadable, printable point of sales posters for you to hang
in your shop windows . You can visit - http://www.blakemans.co.uk and get printing today. One of Europe’s leading manufacturers of sausage and meat products, the Blakeman family has supplied domestic and export catering and fast food markets for over 60 years. Using only the finest ingredients at their Newcastle-under-Lyme production facility has ensured a reputation for consistently high quality products. James T Blakeman (Services) Ltd is recognised as a leading supplier of cooked sausage and meat products to the ready meal and contract cooking markets.
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Pukka And National Federation Of Fish Friers Work Together To Support The Great British Chippy Pukka, the nation’s favourite fish and chip shop pie brand, is showing its ongoing support to the industry with marketing materials and social media promotions to help chip shops keep bringing pies to the nation.
E
very chippy that has or sets up a home delivery service
people who live nearby, helping to drive sales during this
will receive free support from Pukka to help spread the
challenging time.”
word in the shop window and online, so that people can
National Federation of Fish Friers President, Andrew
continue to enjoy pie and chips from their favourite chippy.
Crook, adds: “It’s great that the supply side of the
“Ever since we first started making and baking pies
industry is helping as we need to limit the damage now
in 1963, fish and chip shops have been – and always will
and then start formulating plans to rebuild. The fish and
be – our heartland,” explains Pukka’s General Manager,
chip industry has so many hardworking and resourceful
Isaac Fisher. “Now more than ever, it’s important that the
people through the entire chain, from manufacturers to
industry unites. That’s why we want to support fish and
operators and employees, and we will come out of this
chip shops nationwide who are offering home deliveries to
even stronger!”
people in their local area.
To receive a free poster, head to the trade section of
“We will provide a free poster that can be personalised
Pukka’s website at www.pukkapies.co.uk/trade and one
for shop fronts, making it clear a delivery service is
will be posted out to you. For personalised social media
available. Plus, for every chippy that offers home delivery,
support, email trade@pukkapies.co.uk with the name of
we’ll use tools on social media to share the news with
your chippy, address and opening days/times.
Continuing to Bring Pies and Chips to the Nation At Pukka we’re proud to be the people’s pie Ever since we first started making and baking pies for the people in 1963, fish and chip shops have been – and always will be – at the heart of our story.
N
ow more than ever, it’s important that the industry
media to share the news with people who live nearby,
unites. That’s why we want to support fish and chip
helping to drive sales during this challenging time.
shops who are offering home deliveries in their local area.
To get your hands on your free poster, head to the trade
Every chippy that has or sets up a home delivery service
section of our website at pukkapies.co.uk/trade and we’ll
will receive support from Pukka to help spread the word, in the shop window and online, so that people can continue to enjoy pie and chips from their favourite chippy. We will provide a poster for your shop front making it clear that you have a delivery service. Plus, for every chippy that offers home delivery, we’ll use tools on social 16
Fastfood Professional • April and May 2020
get one posted out to you. If you’d like personalised social media support, email us at trade@pukkapies.co.uk with the name of your chippy, address and opening days/times. Together, we can make sure people continue to tuck into their teatime favourite. April and May 2020 • Fastfood Professional
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Cottage Pie Controversially revealed as UK’s favourite pie
T
o celebrate International Pie Week (3rd-9th March), Hayley Stansfield, Content Marketing and PR Manager of Blueclaw , the award winning data-led, Digital Performance Marketing Agency
provided FFP with some all-new data analysis that reveals the cottage pie as the nation’s favourite. Cottage pie the favourite pie in England, Scotland, Wales and Northern Ireland Using BBC Good Food’s favourites recipes and Google Chicken pie and apple pie also popular Pork and sausage the most common pie filling
trends data, Blueclaw have produced new research that suggests that the cottage pie (though not a traditional pie) is the joint-most popular pie in the UK, with the chicken pie
New research delves into the UK’s pie-eating habits
level and the apple pie in third place.
according to BBC Good Food data The Cottage Pie has emerged as the shock favourite pie of the UK after new research trawled the nations pie-eating habits ahead of Pie Week. Whether it’s a traditional pie down at a country pub, it’s been lovingly homemade or eaten routinely on a cold day at the football, the pie is one of the UK’s favourite dishes and celebrated annually from March 2 - March 8, before traditional ‘Pi Day’ on March 14. https://www.blueclaw.co.uk The data, from media agency Blueclaw shows that out of searches in the UK for pie recipes (using the most popular recipes as voted for by users), across England, Scotland, Wales and Northern Ireland, the cottage pie and chicken pie accounts for 62% of searches, while the apple pie is searched for by 16% of users. The steak pie is a clear winner in Scotland at 33%, while cottage pies are most popular in Wales having accounted for 38% of the searches - the most popular in any region. However steak and chicken are not even the most common pie fillings, when it comes to breaking down each pie on Good Food by contents. Of the UK’s top-rated pies, pork and bacon pies account for 14.9% of the recipes on there, while chicken is surprisingly just 13.2% and beef and steak pies are even less common at 11.5%. The two least popular fillings are sausage (5.2%) and fish (9.8%). 17
Fastfood Professional • April and May 2020
April and May 2020 • Fastfood Professional
17
RE FUEL
OWNER of award-winning Simpsons Fish & Chips, Bonny Ritchie, has launched a new venture with the opening of Fuel café
T
hrowing open the doors this month, the new café right next to the popular chippy in Priors Road, Cheltenham, serves a carefully curated range of delicious dishes. Bringing pared back styling with chipboard tables
and colourful metal chairs, the relaxed and stylish venue offers breakfasts and lunch dishes from 7am until 2pm. Breakfast menus include minute steak, homemade banana bread and build your own bacon sandwich options combining a choice of bread, cuts and sauces. Prices start from £1.50 for toast and a choice of spread. The lunch selection includes light salad bowls, warming soups, hearty egg and chips and a range of freshly prepared sandwiches. Assorted pastries and cakes will also be available from the counter. A special kids’ selection is served with a babyccino, giving little ones a taste of everything from dippy egg and soldiers to a ‘tiny tank’ cooked breakfast. Local produce is championed with bacon sourced from
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Fastfood Professional • February April and and MayMarch 2020 2019/20
April and May 2020 • Fastfood Professional
18
award-winning Waghorne’s butchers in Prestbury, bread from acclaimed Hobbs House Bakery in Nailsworth and specialist coffee is brought in from independent firm Girls Who Grind from Wiltshire. Celebrating fantastic flavours and unpretentious food done well, the opening marks an exciting new chapter for passionate foodie Bonny. She said: “I’m so proud of the continued success of my family-run chippy and the time felt right to bring a new venture into the mix. “Fuel celebrates my passion for great food, done really well and without too much fuss. The way I see it, the fuss should be all about the flavour! We’re looking forward to welcoming the neighbourhood to come and have a cuppa and a bite to eat.” Within just a few weeks Bonny will expand the café’s offering to include a pizza delivery service – Saint Pizza will be created on site from 5-11pm. The sourdough base pizzas with a range of toppings, will be available through Deliveroo from Tuesday to Sunday. NOTE: Fuel opened up on March 16th at the start of the Cheltenham Race Festival, but it has subsequently closed temporarily during the Covid 19 crisis. 19
Fastfood Professional • April and May 2020
FebruaryApril and March and May 2019/20 2020 • Fastfood Professional
19
Blakeman’s Pork Patties – Perfect for Breakfasts on the Go! It’s widely known that James T Blakeman & Co Ltd is one of
Europe’s leading manufacturers of sausage and meat products, but did you know that they’ve been supplying the domestic, export, catering and fast food markets for over 66 years; and they’re still going strong.
A
s a company that constantly monitors everchanging trends, this family-run business has responded to the rapidly growing ‘breakfast on the
mantra and we’ve certainly hit the mark this time. Each
go’ market by launching a new addition to their
Pattie is meaty, juicy and delicious and exactly the same
product range - Pork Patties. Lovingly created by
time after time. Chefs can be assured that the cooking
the company’s in-house product development team, their
process is easy and uncomplicated, that there’s no mess,
85% pork patties are made using the finest ingredients and
no fuss and, because they’re frozen individually, there’s no
make for a perfect addition to any menu. Whether you’re
waste too.
an independent fast food maestro delivering high volume
We only use the finest cuts of meat from EC approved,
food-on-the go solutions, or a high-end brasserie looking
long-standing suppliers with proven quality standards. The
to expand your morning breakfast or brunch offering, this
cuts that we choose are generally more expensive than
highly customisable, premium product is sure to appeal.
those used by some of our competitors, which can be a
Pre-cooked, individually quick-frozen and conveniently packaged, they’re easy to regenerate straight from the
challenge, but we are committed to maintaining the quality that we are known for.”
freezer either by microwave or using a conventional oven.
More and more cafés, restaurants, bars and takeaways
After recently announcing the launch of this innovative
are looking for ways to expand their offerings whilst
new product, James Morris, Head of Business Development
minimising any potential risks. No one wants to have to
at Blakeman’s, said,
invest in high-cost stock and any expensive hardware
“Who doesn’t love a good hearty breakfast? Some might say that it’s the best meal of the day and it’s no secret
that’s required to cook it. Anna Birks, product coordinator, equally proud of the new product commented,
that it’s often regarded as the most important too. Here at
“I personally love our new Pork Patties. I particularly
Blakeman’s we’ve watched closely how consumers’ eating
enjoy them with the humble English muffin, a lightly
habits have changed in recent times and have worked hard
poached egg, a slice of cheddar and two of our Pork
to satisfy their passion for something substantial to eat on
Patties, all sandwiched together – a breakfast of kings!
the go at any time of the day, that’s convenient to handle
Another must try is with pancakes, maple syrup, poached
and tasty too.
egg and bacon.
“We’re particularly proud of the latest addition to our
“It’s an addition to our range that demonstrates how
product range – it’s taken some time to get the recipe
Blakeman’s is at the forefront of product innovation. It’s a
to meet our exacting Blakeman’s standards, and we’ve
line that we’ve spent a long time developing to make sure
combined all our industry expertise and know-how to
that it’s worthy of the Blakeman name. We pride ourselves
develop a Pork Pattie that delivers on every level. Because
with consistently achieving the highest standards and our
the product can be re-heated from frozen quickly and
reputation for manufacturing great quality products is
easily, we’re confident that our customers will be adding
hugely important to us.”
them to their menus as fast as you can say ‘sausage
So, whether you’re looking to spruce up suppertime
muffin’!
or big up your breakfast menu, the new Blakeman’s
“Quality, consistency and progression is our company 20
Fastfood Professional • April and May 2020
Pork Patties are the perfect choice every time. April and May 2020 • Fastfood Professional
20
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launched
a
regional
campaign
which
encourages
businesses throughout Yorkshire to take both the ‘SingleUse Plastic Reduction Pledge’ and the ‘Sustainable Fish Cities Pledge’. To date, Fish Box Whitby and Fish Box Robin Hood’s Bay, owned by Fusco’s of Whitby, are the only two businesses in the local area to sign up to the ‘Pledge to Save Our Seas’ initiative, through a commitment to further reduce its level of single use plastics and continue to only use sustainable fish and seafood. Adrian Fusco, of Fusco’s of Whitby, comments: “We are proud to show our support to the MCS and hope by doing so we can set the standards for other businesses in the area. Doing the right thing is very important to us and the way we operate and that includes serving certified sustainable fish, which we have done so for many years and are very proud of. By taking part in the initiative we will be extending our sustainability commitment further by only using seafood included on the organisation’s Good Fish Guide.” Matt Barnes at the Marine Conservation Society said: “We applaud Fish Box for pledging to not only reduce their usage of single-use plastics, but also their commitment to sell only the most sustainable seafood options in accordance with the Good Fish Guide. We hope more local
Fish Box Pledges Its Support To The Marine Conservation Society Fish Box, the express style fish and chip restaurant and takeaway with businesses
businesses will take the pledge and support our work in protecting and safeguarding our seas for the future.” Fish Box has also pledged to reduce its level of single use plastics by switching to refillable pumps for its sauces. Adrian Fusco adds: “All our take-away food packaging is already 100% biodegradable, with all of our take-away cups, lids and cartons being compostable. However, we are always looking for ways to further reduce our environmental impact and switching to refillable sauce bottles at both Fish Box’s will make a huge difference to the Yorkshire Coast. We hope other businesses in the area can get onboard with the MCS initiative too.” Fusco’s of Whitby is a family run business, with fish and
in Whitby and Robin Hood’s Bay, has
chip outlets in Whitby and Robin Hood’s Bay including
pledged its support to the UK’s leading
Quayside, Royal Fisheries, Fish Box Whitby and Fish Box
marine charity, the Marine Conservation Society (MCS), in 2020.
M
catering trailer. For more information about the MCS and the ‘Pledge to Save Our Seas’ campaign, visit https://www.mcsuk.org/.
CS works to support and protect the UK’s seas,
To find out more about Fish Box, including restaurant
shores and wildlife, leading political, cultural and
and takeaway opening times and to view a sample of the
social change for healthy seas and coasts that
menu, visit: http://www.fishboxwhitby.co.uk.
support abundant marine wildlife, sustainable
livelihoods and enjoyment for all. The charity recently
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Robin Hoods Bay; as well as the Whitby Fish and Chips
Fastfood Professional • April and May 2020
For more information about Fusco’s of Whitby, visit: http://www.whitbyfishandchips.com/ April and May 2020 • Fastfood Professional
22
That All-Important Crunch By Mohammed Essa, Commercial Director, Aviko UK & Ireland
W
hen it comes to that all-important crunch,
coeliac customers as part of their main offering.
the size and shape of the chip plays an
Keeping the packaging always in our mind, the chips
important role. Thinner chips are the
have been specifically created to work with standard
classic side for many takeaway options;
takeaway boxes helping operators to deliver piping hot
however, they don’t always retain their heat – meaning operators can end up delivering cold or soggy chips.
and satisfyingly crunchy chips. Cooking in just three minutes, the launch of our
To assist operators in providing high quality home
Crunch Shoestring and Crunch Fast Food Fries enables
deliveries, Aviko has launched the new Premium Crunch
operators to deliver great quality fries almost instantly
Fast Food Fries which stay piping hot and crunchier
that everyone can enjoy and even better can help boost
for longer. Created using the latest technologies, the
profits at the same time.
Premium Crunch Fast Food Fries retain that all important crunch, making them ideal for use in deliveries.
Available in two varieties – Crunch Shoestring 7mm and Crunch 9.5mm – the premium Fast Food Fries can
The type and thickness of coating used for covering
assist operators in increasing profits whilst also catering
the chips has a huge impact on delivering a variety of
for gluten-free diets and being suitable for vegetarians.
different crunch characteristics. As our Premium Crunch
For more product information on Aviko’s extensive
Fast Food Fries are gluten-free we use a rice-flour based coating which provides an excellent crunch whilst also
range call 0800 633 5611 or visit www.aviko.co.uk For everything Aviko visit: www.twitter.com/avikouk
providing operators with peace of mind in catering for 23
Fastfood Professional • April and May 2020
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23
Increased food sales and menu options with Synergy Grill Technology …at Churchill’s Fish & Chips Since being founded from a family’s love of fish and chips back in 1923, Churchill’s Fish & Chips has gone from strength to strength, serving the nation with expertly crafted fish, chips, and other fast-food options.
T
his impressive 97-year heritage is one that Churchill’s Fish & Chips is immensely proud of as James Lipscombe, current Managing Director
and
grandson of the brand’s
founder, delights:
“Churchill’s is one of three brands that make up the
Lipscombe founded Chesterford Group: the nation’s largest fish and chip shop chain with 40+ stores. With all three of our fast-food brands, we are intent on ensuring that the history of our brand shines through, particularly with Churchill’s, which is where the Lipscombe’s family’s love affair with fast, delicious food first began.” Combining family tradition with a modern, new twist, Churchill’s is renowned for offering high quality, sustainably sourced food options. However, for this awardwinning fish and chip shop chain, offering a classic fish and chip shop menu simply wasn’t enough, as James explains: “As well as offering classic fish and chip items, we also offer a broad, millennial focused menu in order to satisfy new customer demands.” Offering 6 types of fish, pies, sausages and a variety of meat-free and gluten-free options, Churchill’s Fish & Chips truly have options for every customer. However, it wasn’t until the brand were first introduced to Synergy Grill Technology that this award-winning Fish & Chip chain realised exactly how they could take the grilled menu to the next level: “We first came across Synergy Grill Technology at a catering exhibition about five years ago. Here, the brand live-cooked on the grill and offered food samples. From the very first bite, I was absolutely blown away by the quality of the food the grill produced– an outstanding quality that the team later explained to be resultant of the brands sustainable atomisation process.” Synergy’s multi-patented technology atomises fat into carbon dust and returns any moisture expelled during
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Fastfood Professional • April and May 2020
April and May 2020 • Fastfood Professional
24
the grilling process back into the food. This unique process
grill dividers. These dividers allow our chefs to easily cook
not only removes the need for a fat tray, thus helping
meat, vegetarian and vegan items alongside each other
Churchill’s to reduce cleaning time and waste disposal, but
without fear of contamination; plus, our customers can be
it has also allowed the brand to dramatically improve their
confident in their purchase knowing that it has been cooked
burger sales:
in an ethical way.”
“Since using the Synergy Grill we’ve seen an increase of
With so many benefits and options, James Lipscombe
25% in our burger sales. This amazing increase is one we
sees the Synergy Grill as the ultimate option for fast-food
can thank Synergy for, due its preservation of food quality,
operators; hence why each newly renovated Chesterford
succulence and of course taste.”
Group store now features one:
As well as cooking burgers on the Synergy Grill, Churchill’s
“When other operators and caterers speak to me about
is also using the grill to cook delicious ribs and chicken, as
the Synergy Grill, my first question to them is always why
well as scoring buns for extra visual appeal:
haven’t you already got one?! This grill simply gives the
“In an age where customers eat with their eyes first,
caterer so many menu options, plus a quality of food which
it’s important that the food served looks as amazing as it
is like no other… there really is no other piece of equipment
tastes. The Synergy Grill quite literally scores on this front
available on the market that can compare!”
with a ‘wow factor’ finish and the criss-cross detail it gives! Speed of service is hugely important for us as a fast-food brand, hence why we were so excited to learn that the more food items you add to the Synergy grill, the faster it cooks!” Arguably, one of the biggest challenges that Churchill’s Fish & Chips have been able to overcome since working with Synergy Grill Technology is catering for vegan and vegetarian customers: “As a brand, vegan and vegetarian are hugely important to us, hence why we were so excited to begin using Synergy’s 25
Fastfood Professional • April and May 2020
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Wrapchic’s new investment invites customers to see the food production process 25 March 2020 – Differently Indian fast food chain, Wrapchic, has invested in new food preparation and servery equipment to enhance its customers’ experiences when visiting the restaurant.
W
orking with Victor Manufacturing, one
we required bespoke equipment for our front of house and
of the UK’s leading food service and
Victor worked closely with us to design and manufacture
retail equipment suppliers, two individual
equipment to meet our exact requirements.
units were developed to perfectly meet
“The units are ideal and have definitely helped us with
Wrapchic’s requirements. The restaurant aimed to move
our business strategy to make our customers feel more
its product construction to the front of house, allowing
included within the food preparation process, allowing
customers to see the full process involved with creating
them to see from start to finish how their orders are
‘the Indian burrito’.
prepared with delicious, fresh ingredients.”
To cater to Wrapchic’s needs, Victor created a bespoke
Steve McGarvie, sales director at Victor, said: “Our
Bain Marie with simple additions such as an extended hose
range of counters and servery equipment are ideal for
for water removal, and bridging bars to allow for correct
front of house installations, therefore the Wrapchic
positional placement of gastronorm containers.
project was one we were very excited to be involved in.
Victor also designed and manufactured a dwarf wall
Bringing equipment normally kept behind the scenes to
refrigerated blown air well, which removes the need for
front of house can be a big step for some businesses but
front counter hold venting grills. This provided a cleaner
through our design stage we are able to show customers
and more aesthetically pleasing front counter with space
how effective it can be.”
to incorporate the Wrapchic logo. Alongside this, custom-
Celebrating its 75th anniversary in October 2019, Victor
made gastronorm containers were created based on
specialises in the manufacture and supply of food service
Wrapchic’s positioning to complete the order.
equipment to some of the UK’s largest companies and
Mahesh Raiker, owner and founder of Wrapchic said:
groups in a variety of sectors including education, care,
“After deciding we wanted customers to feel more involved
public sector, hospitality, contract catering and retail. The
with the creation of their food, we aimed for a set-up
firm employs 120 staff over three facilities in Bradford.
where they could see all the fresh ingredients and their orders being prepared in front of them. To accomplish this,
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Fastfood Professional • April and May 2020
More information on Victor Manufacturing is available at www.victoronline.co.uk.
December and April January and May 2019/20 2020 • Fastfood Professional
26
New research shows restaurants seek manufacturers’ support in meeting goals Independent restaurants and food chains are increasingly looking to their equipment providers and third-party suppliers to provide help in critical areas such as operational efficiency and sustainability, minimising food waste, energy consumption and cost.
B
ut they are also demanding support in other
and holding methods to ensure consistently high-quality
areas too, such as innovating new menu
food that doesn’t spoil, dry out, or otherwise need to be
items, maintaining food quality and enhancing
thrown away.
the customer experience, according to one
industry expert.
Another important area of advice is in tackling operational costs: “labour, and specifically the cost and
Tim Murphy, product specialist, at foodservice
availability of labour, remains an enormous challenge,”
equipment manufacturer Alto-Shaam said that in a
Murphy said. “According to Technomic*, 82 percent of
crowded market, restaurants either move with the times
independent restaurant operators said that finding and
or face an uncertain future.
retaining skilled labour is their biggest ongoing operational
“Independent and chain restaurant operators need to
challenge. Turnover can cost a restaurant as much as
meet their customers’ demands against a background
$2,000 per employee. The challenge is exacerbated by
of increasing costs and reducing margins,” Murphy said.
the rising minimum wage coupled with an increasingly
“While almost three quarters of operators (72 percent)
demanding customer base wanting an ever-more diverse
recognise the need to focus on sustainable practices, they
menu.”
also understand that they need support in achieving their
This trend is driving even greater innovation in kitchen
sustainability targets, and this is where manufacturers can
equipment design and control, with solutions that are
help.”
intuitive to operate, such as Alto-Shaam’s redesigned
One of the ways in which manufacturers are supporting
Vector® H Series Multi-Cook Ovens.
restaurant operators is by identifying opportunities to
With Vector, operators have been able to reduce training
reduce costs. This includes not only reducing food waste (39
time with programmable recipes that guide the cooking
percent of independent restaurants say that food waste is
process
having the greatest impact on business) but also providing
Alto-Shaam’s commercial foodservice equipment
them with the tools to monitor and measure the volumes
solutions are designed to solve operator challenges and
of waste created. It includes advice on portion control, how
meet their needs. For more information, please visit alto-
best to re-use ‘ugly’ produce, and in best-practice cooking
shaam.com.
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Fastfood Professional • April and May 2020
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27
It’s a
Wrap!
By Adrian Brown, Managing Director, Cofresco Foodservice
A
ccording to independent research, 81% of chefs
Wrapmaster 4500 delivers a perfect cut every time with
and caterers say cling film is an essential tool
effortless dispensing of film, foil and baking parchment.
to keep their kitchen running effectively. From
Being light, the dispenser is portable and easy to carry; it’s
prepping to cooking, cling film is probably the
also dishwasher safe, making it easy to clean and sanitise.
most widely used catering equipment in a kitchen,
With the added bonus of less material ending up in the
which is why fast food operators should consider using
bin, Wrapmaster is also proven to deliver a significant cost
a professional kit when it comes to dispensing.
saving of 20% .
The fact is cardboard cutter boxes are not only wasteful – with more cling film ending up in the bin than protecting food – but they also impact on efficiency,
For more information on Wrapmaster call 01952 678800 or visit www.wrapmaster.global Follow Wrapmaster www.twitter.com/WrapmasterUK
as well as food safety. There’s also the risk of injuries from the box’s exposed blades, as well as unnecessary wastage due to usage difficulties and tangling which can lead to untidy workstations. Wrapmaster dispensers offer three key benefits versus cutter boxes – they’re hygienic, safe to use and dishwasher safe – all with the added bonus of coming with dishwasherproof food hygiene stickers to aid operators and help prevent cross-contamination. The new generation 4500 Wrapmaster is not only 21% smaller and 18% lighter than its predecessor, but is now even easier to unlock, open and reload Wrapmaster refill rolls. Only working with genuine Wrapmaster 45cm refills, the 28
Fastfood Professional • April and May 2020
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Waste not, Want not! FEM introduces the new Hamilton Beach Commercial Otto Centrifugal Juice Extractor
W
hen it comes to juicing, it’s all about being
even juice pieces of prickly pineapple complete with skin.
able to get the most liquid out of the
When it comes to serving up, the Otto sits securely on
ingredients available, being able to count on
a countertop and is single speed, for consistent output.
the equipment keeping up with demand and,
It features user-friendly, sealed, touch-screen start and
of course, being able to serve up the best juices.
stop buttons, which wipe down easily. Operator safety is
To combine all of these attributes, Hamilton Beach
secured by a heavy-duty metal handle with a safety lid
Commercial has gone back to the drawing board and added
interlock that stops the motor before the lid is opened. A
the Otto - a centrifugal juice extractor - to the mix. It’s a
funnel-shaped spout helps the juice flow directly down into
machine that’s not only built to run 24/7, but can handle
the vessel awaiting below, cutting out splashes. Meanwhile,
anything that’s thrown at it, skins on or off!
the detachable, skid-free drip tray is oversized, making it
FEM has brought the Otto to the UK, ready to help busy
possible to fit cups, pitchers and blender jars on it.
juice shops handle their heavy workload. The centrifugal
The Otto is durable in construction and easy-to-clean,
juice extractor’s stamina is down to its powerful yet quiet,
with its easy to disassemble components fashioned from
brushless induction motor which is cooled by dual fans,
stainless steel, aluminium and BPA-free parts.
ensuring that the Otto is always raring to go. With a diameter of 76mm, the feed chute is large enough
The Otto measures 322 (W) x 286 (D) x 527mm (H). Its list price is £1,864 plus VAT.
to accommodate anything up to the size of a whole
The Hamilton Beach Commercial Otto Centrifugal Juice
medium-sized apple, which can be helped through using
Extractor is available from FEM distributors with a two
the ergonomically friendly pusher. An easy-to-remove
years parts and labour warranty.
10-litre pulp bin collects the by-product. It’s inside the
For more information and details of local stockists call
Otto, however, where the wastage is really minimised.
FEM on +44 (0) 1355 244111, email sales@fem.co.uk or visit
Here, a polished stainless steel strainer basket featuring a
www.fem.co.uk
sharp cutting-blade powers through ingredients, creating smooth juice from potentially tricky customers - it can 30
Fastfood Professional • April and May 2020
Hamilton Beach Otto Centrifugal Juice Extractor FEM – Mar-20 April and May 2020 • Fastfood Professional
30
Fri_jado UK claims that its new Custom Counters are the most sustainable products of their type on the market.
The OmniCold low velocity refrigeration system helps deliver significant energy savings.
New Chilled Custom Counters From Fri-Jado Deliver Sustainability On All Levels Uxbridge based foodservice and food retailing equipment provider, Fri-Jado UK Limited, has launched a new range of chilled Custom Counters, which the company claims are the most sustainable products of their type on the market.
T
he Custom Counters incorporate Fri-Jado’s innovative
use with the counters include R744/CO2, R455A and glycol
and patent pending OmniCold refrigeration system,
for remote systems and R1234yf for integral systems.
which works by blanketing the food on display from
Fri-Jado has also addressed the hot topic of food waste
all sides: A low velocity air flow of approximately 120 m3/
in the development of its Custom Counters. OmniCold, with
h/m circulates above and below the food. Refrigerated air
its low velocity air circulation, delivers accurate holding
circulated across the product deck chills products from
temperatures, reducing the rate of growth of pathogens
below, whilst slots in the deck allow air to escape to the top.
and spoilage organisms, whilst slowing down physiological,
This prevents the top air flow from collapsing and enables
biochemical and physical processes within food. This helps
higher stacking heights, even at minimal air speeds. An
to ensure that food is maintained at perfect quality and
ingeniously designed air outlet grille creates an air flow
appearance, over extended periods, reducing the amount
which reduces turbulence and therefore mitigates the
of merchandise that may be price discounted or thrown
infiltration of ambient air, meaning less energy is required
away, due to product deterioration.
to refrigerate the air. Compared with static cooling, the
The Fri-Jado Custom Counter range offers benefits
air flow greatly enhances the energy transfer capabilities
in terms of reusability and recyclability, reducing the
from the coil, allowing higher evaporating temperatures,
depletion of the planet’s precious raw materials. The
for a significant improvement in energy efficiency. Further
high build quality and durable components used in the
energy savings have been achieved by incorporating
construction of the counters ensure that they have a longer
efficient LED lighting, DC fans, triple pane insulated side
operational life than competitive models. The inherent
glass and a fully insulated shell. Energy consumption of
smart design means that the majority of components are
the counters has been measured at 4.54 kWh/day/m2 at
compatible with future store upgrades, with all external
3M0, which is some 43% below the ECA Energy Efficiency
panels, cladding, interiors, worktops and even the glass
Index threshold.
suitable for use in refurbished or upgraded counters. When
Fri-Jado
has
adopted
environmentally
friendly
refrigerants for its range of counters and has led the way
the products eventually reach their end-of-life cycle, they are 99% recyclable.
in phasing out the use of refrigerants with higher ozone depletion potential, such as R404A and R410A. Its Custom
Enquiries to:
Counters have been designed to operate efficiently with
Fri-Jado UK Limited
wide range of energy efficient, future-proof refrigerants
Ashley House · Ashley Road · Uxbridge · Middlesex · UB8 2GA
with low global warming potential (GWP), minimising the
Tel: +44 (0)1895 272227
impact on the environment. Refrigerant options offered for
Email: uk.info@frijado.com · Website: www.frijado.co.uk
31
Fastfood Professional • April and May 2020
April and May 2020 • Fastfood Professional
31
Jestic secures master distributor deal with Carlisle Foodservice Products Jestic Foodservice Solutions has expanded its portfolio of leading equipment brands after signing a deal with Carlisle Foodservice Products to become a master distributor in the UK. The deal will give Jestic’s customers access to Carlisle’s comprehensive range of smallwares which include the V-line of stainless steel Gastronorm pans, StorPlus™ food containers and OptiClean™ washware racks.
S
teve
Morris,
Sales
Director
at
Jestic,
commented on the deal saying:
by
Carlisle
ranges will prove equally popular in the UK.” The Carlisle V-line of stainless steel pans are available
“We are delighted to be able to bring
in all standard Gastronorm sizes and are built to last with
our customers the comprehensive range
double reinforced corners and a unique impact resistant
of professional grade smallwares offered
edge design which helps pans hold their shape. V-line pans
Foodservice
Products,
which
perfectly
complements our existing portfolio of equipment brands.
will not jam together during storage, will stack or nest with most other leading brands and tapered pans fit standard
Carlisle’s high quality and durable Gastronorm pans,
food pan templates. The V-line range can go from freezer
containers and washware racks are the back bone of
to oven to serving line making them ideal for cook-chill
foodservice operations around the world, helping caterers
operations.
to run more smoothly and efficiently, and I’m sure the 32
Fastfood Professional • April and May 2020
The tough and durable StorPlus™ range of food April and May 2020 • Fastfood Professional
32
containers
from
Carlisle
provides
a
complete solution for safely storing and transporting food as part of a HACCP program. The exhaustive range is available in all Gastronorm sizes and comes in a choice of three materials: Impact resistant Polycarbonate, HH17 or Stainless Steel. Customers can also choose from three types of lids: Universal lids which work across lines and manufacturers; Smart Lids™ which feature a unique inside seal design for superior leak resistance and to keep foods fresher for longer; or EZ Access hinged lids with a 50-60% larger opening for improved access and a clean design which eliminates dangerous food traps found on other hinged lid designs. The OptiClean™ range includes every rack, basket and accessory an operation will
need
for
efficient
warewashing.
Featuring an open honeycomb design which delivers unmatched durability whilst simultaneously increasing the flow of water between each
Henny Penny, Josper, Wood Stone, Vitamix, Alfa, Edge,
rack. The honeycomb design also eliminates flat surfaces
Sveba Dahlen, Keating, Antunes, Venix, Irinox, Rotisol,
and corners that could harbour food particles, allowing
Rosinox and Frontline International.
water and contents to drain more quickly. OptiClean™ racks
Products from the Carlisle range will be showcased
stack with other manufacturer racks and are available with
on the Jestic Foodservice Solutions Stand P508 at HRC,
6 different colour extenders.
3-5th March at ExCel, London.
Carlisle Foodservice Products will join Jestic Foodservice Solutions’ impressive range of leading brands including
33
Fastfood Professional • April and May 2020
For more information on Carlisle Foodservice Products please call Jestic on 01892 831 960 or visit www.jestic.co.uk.
April and May 2020 • Fastfood Professional
33
s
Synergy Grill launch world’s first Chargrill Oven Synergy Grill Technology has once again raised the bar for commercial cooking by developing a best of both worlds cooking solution: the Chargrill Oven.
M
anufactured with great secrecy and skill at Synergy’s Cambridgeshire-based
factory,
the
Synergy
Chargrill Oven combines the same revolutionary features of the brands’ award-winning grill with the
most desired features of a commercial oven. The Synergy Chargrill Oven is the perfect solution for operators that are looking to expand their menus from a single unit as Richard Ebbs, Commercial & Marketing Director at Synergy Grill Technology enthuses: “Menu versatility and shrinking kitchens are two of the most prominent trends that are shaping the foodservice arena at the moment – trends which can be ticked off the checklist when an operator invests in a Synergy Chargrill Oven From perfectly crisp pizzas and breads, right through to succulent veggies, burgers and whole roast chickens, the best-of-both Synergy Chargrill Oven is able to steam/smoke/slow-cook/grill any desired food item to perfection in an exceptionally energy efficient way, within a single unit.” Pitched as a perfect alternative to gas and coalguzzling chargrills and charcoal ovens, Synergy’s Chargrill Oven requires no charcoal and uses up to 72% less gas than a standard chargrill. This is thanks to the product’s unique lid and temperature control, which together, work to safely keep heat within the cavity of the chargrill oven like no other. This efficient retention of heat also allows operators
to significantly slash their cooking times. In fact, so efficient is the Synergy Chargrill Oven that it can cook many products in half the time of a standard chargrill which of course allows operators to drastically improve their food turnaround. Furthermore, Synergy’s Chargrill Oven features a unique temperature control which allows chefs to maintain their desired cooking temperature within a few degrees. This multitude of exciting new features work perfectly alongside Synergy’s revolutionary atomising technology 34
Fastfood Professional • April and May 2020
April and May 2020 • Fastfood Professional
34
as invented by Justin Cadbury, Chairman of Synergy Grill Technology: “By
incorporating
our
patented,
fat-atomising
technology into Synergy’s Chargrill Oven, operators will not only be able to expand their menus, reduce their energy consumption and speed up cooking times, but they will also be able to improve food quality like no other. This is because Synergy’s fat atomising technology ensures that any moisture that is initially lost from the food is gently penetrated back into the food for a perfect texture and taste. This atomisation process also completely
With Hot2HomeTM you CAN have your fries and eat them – hot and crispy at home!
I
n 2018, food delivery was worth £8.1 billion and accounted for 7.8% of the foodservice market – up from 7.0% in the previous year. Delivery is most popular with
younger customers: 18–34-year-olds make up only 28% of
eradicates the need for a fat tray, and therefore, removes
the population, but are responsible for 48% of spend on
the historically strenuous task of cleaning, along with
food delivery, ordering takeaways on average 2.56 times
the environmentally damaging disposal of waste fat. This
a month. (ADHB UK Consumer Insights November 2019)
is a serious uplift to restaurant cooking technology that represents the future of commercial kitchens.” As an advocate for sustainable kitchens, Justin Cadbury sees Synergy’s Chargrill Oven as the next green step for the Carbon Trust Accredited brand: “The R&D team worked closely with top level executives to make sure that this very significant financial commitment
And one of the most popular dishes is fries – everyone loves fries! It’s the perfect opportunity for operators to cash in on this goldmine of golden, crispy little sticks of joy. But there’s a big problem.
Fries don’t travel well.
However crisp, golden and delicious they are at the restaurant, they reach their destination cold and soggy, leaving customers disappointed.
over the last two years would work effectively to bring
That’s why one of the world’s leading brands in high
the massive restaurant/chef benefits. On top of ensuring
quality potato products, Lamb Weston, has developed
caterers can operate cleaner kitchen environments,
an exciting and unique new concept, Hot2Home™ Fries –
retrieve further massive energy savings and expand menu
currently shaking up the fries home delivery and takeaway
profiles through mixed chargrill & oven capabilities, the
market. Launched in the UK last year, Hot2Home™ keeps
Synergy Chargrill Oven also allows operators to share in
fries hot and crispy for an amazing 20 minutes!
Synergy’s strong, environmentally responsible stance – a
Hot2Home™ has wowed the industry, scooping a Gold
stance that operators can feel proud to be standing side-
Award for Innovation at the 2019 Casual Dining Show’s
by-side with when investing in this ultra-sustainable new
Innovation Challenge, and Silver Award for Foodservice
product.”
Best New Ingredient, Component or Accompaniment
As part of Synergy’s thorough R&D programme, a leading foodservice operator trialled the Synergy Chargrill Oven.
Product in the British Frozen Food Federation’s (BFFF) Product Awards 2019.
By doing this, Synergy were able to ensure that the many
The Hot2Home™ concept works in a winning combination
stated efficiencies of the Synergy Chargrill Oven actually
of two parts: newly developed fries with a special ultra-
lived up to operator expectations – expectations which
thin starch coating (a closely-kept secret recipe!) to ensure
were not only met, but exceeded as proven by subsequent
they stay crispy and flavourful longer – plus a patented
talks of replacing their current chargrill with a complete
packaging that works with the fries coating to stay hot
chain-wide roll out of Synergy Chargrill Ovens.
and crispy for 20 minutes. The range includes Skin-On
Those that are looking for an exclusive first look at the Synergy’s name-pending Chargrill Oven are invited
Fries too! With that delicious extra potatoey taste, all fries lovers can be kept satisfied!
to Synergy Grill Technology’s HRC stand P210 (3rd-5th
Available in two cut sizes 6x6mm and 9x9mm, Skin-On
March 2020, London, ExCeL) where this highly-anticipated
comes in 9x9. Like all our Hot2Home™ products, these
product officially be launched.
new fries are available as a single product for dining in
For further information on the Synergy, visit www. synergygrill.com call 01480 811000 or email info@ synergygrill.com Connect with Synergy Grill Technology on social media @synergygrill #LikeNoOther 35
Fastfood Professional • April and May 2020
or as part of the revolutionary one-fry solution for home delivery and takeaway with the patented package. For innovative ideas, recipes and potato inspiration, head over to www.lambweston.eu/uk , call 0800 963962 or email us at salesUK@lambweston.eu April and May 2020 • Fastfood Professional
35
Clear Energy Savings No Loss of Quality By Jared Greenhalgh, Business Development Manager, Panasonic UK
ne challenge for catering operators is to make energy
Multifunctional equipment
savings but this will often come with compromises;
is the best way to get the most out your
not least, maintaining high standards, while catering for a
kitchen space as well as your budget
O
“
high volume of covers daily. “Panasonic’s latest microwave, the NE-1878, sports a
By Jonathan White, Marketing Manager at Mitchell & Cooper
be had courtesy of its inverter technology; it was the first
advanced equipment that reduces “Technologically labour and improves the overall efficiency of the
commercial microwave to have this tech, enabling it to
day-to-day running of the kitchen is a must-have in today’s
assist with cooking gently in bulk, with no detrimental affect
commercial kitchen. As such, we continue to see a rise in
on the food quality.
innovative, multifunctional pieces of kit which offer a wide
‘world first’ full metal door but the energy savings are to
“Where once there was a stigma attached to the use of microwaves in commercial kitchens, especially where they
range of cooking functions and, as a result, often create more consistent and accurate dishes.
may be in sight of customers, now, operators are more tech-
Multifunctional equipment is the best way to get the most
savvy, and we are seeing many innovative uses for them,
out your kitchen space as well as your budget. Designed
such as the preparation of many of the proteins and sauces
for operators looking to maximise the efficiency of their
in bulk, from scratch, then re-heated using a microwave as
space and time, HotmixPRO Gastro, distributed by Mitchell
it’s one of the best ways to achieve core temperature quickly
& Cooper, proves a versatile piece of equipment which suits
and efficiently – and the NE-1878 does this much more
a huge variety of catering and foodservice operations.
gently that a microwave that uses transformer technology.
With its 1500W durable motor, speeds up to 12’500 rpm,
“Kitchens are beginning to reduce their carbon footprint
and the ability to cook up to 190°C with degree-by-degree
more and more and the Panasonic NE-1878 can be used to
temperature control, HotmixPRO Gastro is suitable for
heat up to 4 litres of sauce at a time, with no loss of quality,
almost every recipe, including creams, jams, sauces, doughs
offering clear energy savings; aside from the Inverter
and reductions.
technology enabling the ability to cook and re-heat less
These unique characteristics introduce a new level of
aggressively, one popular high street chain has cited it to be
ease to the kitchen of foodservice professionals. As the
10% more energy efficient compared to the standard model
operator’s presence is not constantly required, a great
microwave they used to buy!
number of preparations can be made by simply inserting the
“In Panasonic’s own tests, the NE-1878’s inverter
ingredients into the bowl, selecting a recipe from one of the
technology has been shown to offer over 6% in power
pre-stored recipes, and pressing the start button to allow
savings* and, while this may seem like a small number, an
the HotmixPRO Gastro to work its magic unattended for up
operator running a number of ovens per site, performing
to 4 hours. This programmable recipe memory dramatically
100 cycles each day would enjoy considerable savings.”
decreases the risk of human error during the most complex
*Results will vary depending on the food being heated
of preparations, thus saving time and improving workflow
To find out more about Panasonic’s range of commercial
within the kitchen.”
microwave ovens, call 01344 476516, email commercial.
For further information on HotmixPRO Gastro or any
ovens@eu.panasonic.com or go to panasonic.co.uk/pro-
of the other equipment distributed by Mitchell & Cooper,
cooking.
please visit www.mitchellcooper.co.uk.
36
Fastfood Professional • April and May 2020
April and May 2020 • Fastfood Professional
36
By Simon Frost, Director UK & Ireland, Hoshizaki UK
Hoshizaki urge operators to keep hygiene as high in the kitchen as on the front-line As the government continues to remind the British public that hand hygiene measures MUST be followed by all in order to tackle the spread of COVID-19, leading foodservice and biomedical refrigeration brand Hoshizaki-Gram is taking the opportunity to urge caterers a to keep the hygiene of their refrigerator as high as they would equipment on the front-line.
“A
commercial refrigerator is one of the most
to flow freely and keep products at a safe temperature.
important pieces of equipment in the kitchen
We also urge caterers, especially at this time, to
for keeping both raw and cooked foods safe and
regularly disinfect the surfaces, shelves and handles of
slowing the growth of bacteria. However, without good
their refrigerators in addition to regularly cleaning filters
care and practice from the staff that use these appliances,
so that safe temperatures can be maintained.”
caterers may not be allowing their commercial refrigerator to do its job to its best and safest potential.
With a wide portfolio of sustainable refrigeration and ice machine solutions in a whole host of designs and sizes,
One of the best, yet overlooked ways a caterer can
Hoshizaki-Gram products are central to the efficient and
effectively prevent the growth of bacteria is to ensure that
safe running of thousands of commercial kitchens around
safe temperatures are maintained within their refrigerator,
the world.
for example, by keeping the fridge door shut as often as
For more information on the Hoshizaki-Gram, or for
possible. Likewise, caterers should try not to cram their
further hygiene guidance, please see www.hoshizaki-
refrigerators to full capacity as the cold air will not be able
europe.com or call 01322 616 900.
37
Fastfood Professional • April and May 2020
April and May 2020 • Fastfood Professional
37
By Steve Morris, Sales Director at Jestic Foodservice Solutions:
! y c i Ju c i t s Je
“With the growth of high-street juice and smoothie concepts, the demand for freshlymade juices and smoothies as a soft drink option is substantial and growing. To get the most from a homemade soft drink offering, the key is in the freshness and seasonality of a range. Keeping costs low yet being able to offer something different from just a standard range of pre-
the manufacturer of choice for operators around the world for over 70 years, helping to deliver varied and successful fresh juice, smoothie and soft drink
menus. Providing consistency through improved speeds, customisable programme selection and enhanced blend techniques, the range of countertop appliances are renowned for reliability. For
restaurants
looking
to
maintain
a
relaxing
atmosphere, new from Vitamix is the ‘Touch & Go Advance’ - a stylish, easy to use, noise-reducing blender, which is
packed beverages can make a significant
exclusively available in the UK through Jestic Foodservice
difference to sales. Ensuring consistent
Equipment. Featuring a powerful 2.3 horsepower motor,
quality when it comes to a diverse soft drinks menu requires consideration as to the type of commercial blending equipment used. At Jestic, we are proud to represent some of the finest brands in the industry.
38
T
hese brands include Vitamix has been
Fastfood Professional • April and May 2020
the Touch & Go Advance can blend frozen fruit with ease, and is equally adept at preparing smoothies, frappés, ice cream drinks and cocktails. Operating the Touch & Go Advance couldn’t be easier as there are six convenient pre-set control buttons for the most commonly made drinks and a pulse function to quickly refresh a drink. There are also 20 recipe programs
April and May 2020 • Fastfood Professional
38
which provide consistent results quickly and easily. The innovative twist-and-lock sound enclosure reduces noise to maintain a relaxing atmosphere and features a
backed by a peace of mind three-year warranty on motor base parts and a one-year warranty on container and blade assembly.”
‘no tools required’ design for easy removal and cleaning.
For more information on the light equipment supplied by
The Vitamix Touch & Go Advance comes complete with a
Jestic Foodservice Equipment please visit www.jestic.co.uk
stackable 0.9 Litre high-impact Advance container, which
or call 01892 831960.
creates faster, smoother pouring and has a longer blade life, resulting in time and cost savings and an improved customer experience. The superb performance of the Touch & Go Advance is
39
Fastfood Professional • April and May 2020
April and May 2020 • Fastfood Professional
39
Golden Valley reports that Chicken flies in home delivery market Chicken remains the most popular meat with consumers, and with demand for home delivery continuing to grow, it pays for fast food operators to offer a range of good quality poultry products, advises frozen food distributor Central Foods.
L
ast year, Mintel revealed that almost four in ten
“With chicken being the UK’s favourite meat, it makes
(37%) consumers were ordering more food for
sense to offer chicken products if you want to take a slice
home delivery from burger and chicken outlets
of this growing appetite for home delivery.”
and restaurants than the previous year, when the
figure was 25%. With statistics like that, it’s clear that the home delivery market is flying!
Golden Valley Foods offers an extensive range of good quality chicken and gluten-free chicken items including nuggets, goujons, chunks, steaks and a whole lot more. With all nuggets, steaks and goujons made only with
“Friday and Saturday nights have long been traditional
breast meat, the Golden Valley Foods range is perfect for
‘takeaway nights’ for UK consumers but recently we’ve
takeaway and fast food operators looking to offer premium
seen a big growth in home delivery orders at other times
quality at a competitive price.
during the week and at different day parts too,” explains
From consistent size and quality through to easy
Gordon Lauder, MD of Central Foods, which supplies the
portion control and containing no hydrogenated fats or
Golden Valley Foods range of poultry products to food
MSG, the Golden Valley Foods range offers many benefits
service operators.
to operators. And because most products cook direct
“This has been fuelled in particular by Gen Z (those
from the freezer within around 3-6 minutes, caterers only
aged 16 – 24) who have grown up highly connected with
need use exactly what is required - significantly reducing
digital technology and who expect this technology to follow
wastage to help their bottom line.
through in all aspects of their life, from socialising to eating.
Visit https://www.goldenvalleyfoods.co.uk/
They are always looking for ways to save time and easier
or www.centralfoods.co.uk for more information about
ways to shop, and more than half are prepared to pay more
the range.
for convenience that saves them time*. This generation
*Propel Info Newsletter
especially prefers coated steaks and portions**.
** Kantar Worldpanel Division / Usage / Consumer Demographics
40
Fastfood Professional • April and May 2020
April and May 2020 • Fastfood Professional
40
Are you ready for Coeliac UK Awareness Week (11th to 17th May)? The importance of offering gluten-free options comes under the spotlight during Coeliac UK Awareness Week 2020 (11th to 17th May).
T
he importance of offering gluten-free options
“One of the beauties of the Golden Valley Foods gluten-
comes under the spotlight during Coeliac UK
free range is that it’s suitable and deliciously tasty for
Awareness Week 2020 (11th to 17th May).
all, not just those who have dietary requirements. The
And it’s the perfect opportunity for fast food outlets and
takeaways to review their gluten-free menus. The gluten-free Golden Valley Foods chicken items are flying, reports Central Foods, which distributes the range…. illustrating that more and more operators are sourcing coeliac-friendly chicken products.
products can be used for fast food and takeaway meals; plated meals; filling subs, rolls, wraps and sandwiches or even as finger food at buffets, functions and events - they are truly versatile!” Coeliac disease is not a dietary ‘fad’, food allergy or an intolerance, but an autoimmune disease caused by a
“Over time, there’s been an increasing awareness by fast
reaction to gluten. Damage to the gut lining occurs when
food outlets and takeaways of the importance of offering
someone with coeliac disease eats gluten. If a gluten free
tasty gluten-free meals for customers who are coeliac or
diet is not followed, the disease can lead to nutritional
who choose to avoid gluten for other reasons,” explains
deficiencies and other complications such as osteoporosis,
Gordon Lauder, MD of Central Foods.
a rare type of bowel cancer of the small bowel and
“Coeliac UK Awareness Week is a good opportunity for operators to either take a look at their menus to check
unexplained infertility problems. Coeliac disease affects at least one in 100 people in the UK.
they are catering well for their gluten-free customers or
The Golden Valley Foods gluten-free chicken products
to maybe add new items to their menu to draw even more
range includes chicken fillets-Italiano, plain breaded
customers in.
chunks, plain breaded goujons and Southern-fried goujons.
“We’ve seen a big increase in orders for our gluten-free
The complete Golden Valley Foods range is one of the
Golden Valley Foods range – up to almost 200% on the
most popular ranges supplied by Central Foods, one of the
most popular line, the Golden Valley Foods gluten-free
UK’s leading frozen food distributors, and most products
plain breaded chicken goujons - which shows that there’s a
are available nationwide via Brakes.
growing appetite for these sorts of products.
41
Fastfood Professional • April and May 2020
www.goldenvalleyfoods.co.uk
April and May 2020 • Fastfood Professional
41
Over £2.5m for Cancer Research UK: Roadchef smashes charity fundraising target by £1.9m Motorway service area operator is projected to raise £4 million within three years through an extended charity partnership
1
0 February 2020: One of the nation’s favourite
Following a company-wide ballot, it was warmly welcomed
motorway service area (MSA) operators, Roadchef,
as the next charity partner for Roadchef. To say we are on
has revealed it has smashed its fundraising target
track to raise as much as £2.5m is incredible news.
for Cancer Research UK with a £2.5m total projected
from two years of fundraising. The operator, which welcomes more than 52m motorists through its doors every year, signed a two-year partnership
As cancer now affects one in two people, the cause resonates throughout the company and with our customers. The total figure shows just how generous the Roadchef teams and our communities are.
with the charity in 2018 with a target of £600,000, aimed
‘We aim to de-stress and delight our customers across
at supporting the charity’s life-saving research. Roadchef
the country, providing modern facilities with a wide choice
has announced that total funds are set to be over four
of brands and the best possible customer service. I am
times the expected figure at £2.5m and revealed that they
proud that our mission and values are reflected in our
will continue partnering with Cancer Research UK into
charity work and the huge amount raised.”
2020.
Trudy Stammer, Head of Volunteer fundraising at Cancer
Throughout 2019, Roadchef teams around the country
Research UK, added: ‘We’re so honoured to be partnered
hosted several fundraising events, including site activities,
with Roadchef for another year. The platform that Roadchef
walks, fancy dress and bake sales. Other activities included
gives to Cancer Research UK to raise funds for life-saving
an annual golf day, as well as Cancer Research UK’s very
research is truly outstanding. Their employees, suppliers,
own Jurassic Coast Challenge, where a 28-strong Roadchef
friends and family have all got behind this partnership
team walked distances of up to 34, 58 and 100 kilometres,
over the past two years to beat cancer. We are so grateful
raising £13,786 alone.
for their hard work in fundraising and promoting health
Cancer Research UK was chosen by Roadchef after all employees voted it the top choice for a two-year
awareness messaging across the country to help us in achieving our ambition of 3 in 4 people surviving cancer.’
partnership. Due to its success so far, Roadchef has
Picture shows:
extended its target in 2020 to a whopping £4m.
Debbie Davies, Luke Roberts, Kieran Cooley, Tina
CEO of Roadchef, Mark Fox said: “Cancer Research UK is a name and charity that everybody in the country knows. 42
Fastfood Professional • April and May 2020
Babington, Mark Fox (CEO), Mike Jackson (Director of Supply Chain Management & Head of Charity, Roadchef) April and May 2020 • Fastfood Professional
42
New Forest Ice Cream adds Blackberry Clotted Cream to Foodservice range New Forest Ice Cream is delighted to announce the launch of ‘Blackberry Clotted Cream’ into the company’s real dairy scoop range. Following its successful introduction into the 120ml range last year, foodservice professionals can now satisfyingly scoop Blackberry Clotted Cream into sundaes and cones, or serve it as a final flourish to a whole range of desserts.
A
vailable in 4ltr and 4.75ltr tubs to allow
catering range. Now, all caterers and chefs can make the
for generous scoops, operators, chefs and
most of serving our Blackberry Clotted Cream on menus
caterers can now offer the refreshingly fruity
throughout the spring and summer. Blackberry Clotted
taste of summer instantaneously. Featuring an
Cream flavour offers a complete taste of nostalgia and we
indulgent clotted cream base that is packed with bursting
hope it transports everyone back to blackberry picking on
blackberries, this ice cream is a tangy, yet sweet blend and
a warm summer’s day!”
comprises of just the right balance of flavours.
New Forest Ice Cream is committed to using the best
For a new and original take on Eton Mess, why not
carefully sourced ingredients to produce quality ice cream
combine Blackberry Clotted Cream with fresh blackberries,
every time. This, coupled with traditional family methods
crumbled meringue and a sprinkling of pistachio for the
and years of dedicated experience, opens the door to an
ultimate British summer time delight with a difference?
exciting world of innovative ice cream flavours that have
Christina Veal, Director, New Forest Ice Cream is delighted to add the new flavour into the company’s foodservice range: “This flavour has proven a big hit in our 120ml range and we have had numerous requests to launch it in our
43
Fastfood Professional • April and May 2020
the stability and consistency demanded by the professional kitchen. To find out more about the New Forest Ice Cream range please visit www.newforesticecream.com or call 01590 647611.
April and May 2020 • Fastfood Professional
43
MONEY MATTERS
As part of the commitment of the Johnson Reed commitment to helping support our businesses during this time, check out our guide on support government has published
A
ll accurate and updated information can be found at: https://www.businesssupport.gov.uk/ coronavirus-business-support/ In addition, Johnson Reed has provided a support page: https://www.johnsonreed.co.uk/coronavirus Coronavirus Business Interruption Loan Scheme What is it? • Will support small and medium-sized businesses with access to loans, overdrafts, invoice finance and asset finance of up to £5 million and for up to six years • The Government will also make a Business Interruption Payment to cover the first 12 months of interest payments and any lender-levied fees, so smaller businesses will benefit from no upfront costs and lower initial repayments • The government will provide lenders with a guarantee of 80% on each loan (subject to pre-lender cap on claims) to give lenders further confidence in continuing to provide finance to SMEs • The scheme will be delivered through commercial lenders, backed by the Government-owned British Business Bank • There are 40 accredited lenders able to offer the scheme, including all the major banks Am I eligible? You are eligible for the scheme if: • your business is UK based, with turnover of no more than £45 million per year • your business meets the other British Business Bank eligibility criteria How do I access it? • Talk to your bank or one of the 40 accredited finance providers offering the scheme as soon as possible to discuss your business plan with them • You can find out the latest on the best ways to contact them via their websites • The full rules of the Scheme and the list of accredited lenders is available on the British Business Bank website • If you have an existing loan with monthly repayments you may want to ask for a repayment holiday to help with cash flow When can I access it? The scheme is now open for applications. All major banks are offering this scheme. Business Rates Holiday for Retail, Hospitality and Leisure What is it? • Businesses in the retail, hospitality and leisure sectors in England will not have to pay business rates for the 2020-21 tax year • Businesses that received the retail discount in the 2019-20 tax year will be re-billed by their local authority as soon as possible Am I eligible? You will be eligible if: 1. Your business is based in England, AND 44
Fastfood Professional • April and May 2020
2. Your business is in the retail, hospitality and/or leisure sector Properties that will benefit from the relief will be those that are wholly or mainly being used: a. as shops, restaurants, cafes, drinking establishments, cinemas and live music venues, b. for assembly and leisure; or c. as hotels, guest and boarding premises and self-catering accommodation How do I access it? 1. There is no action for you. Local authorities will apply the business rates holiday to your bills. For more information please check the guidance on gov.uk 2. You can estimate the business rate charge you will no longer have to pay this year using the business rates calculator 3. You can find your local authority on gov.uk When can I access it? This will apply to your business rates bills for the 2020/2021 tax year. However, local authorities may have to reissue your bill. They will do this as soon as possible. Cash Grant for Retail, Hospitality and Leisure What is it? If your business is in the retail, hospitality or leisure sector, you will receive a cash grant of up to £25,000 per property. Businesses in these sectors with a rateable value of under £15,000 will receive a grant of £10,000. Businesses with a rateable value of between £15,001 and £51,000 will receive a grant of £25,000. Am I eligible? You will be eligible if: 1. Your business is based in England 2. Your business is in the retail, hospitality and/or leisure sector 3. Properties that will benefit from the relief will be occupied properties that are wholly or mainly being used: • as shops, restaurants, cafes, drinking establishments, cinemas and live music venues for assembly and leisure • as hotels, guest and boarding premises and self-catering accommodation How do I access it? 1. You do not need to do anything 2. Your Local Authority will write to you if you are eligible for this grant When can I access it? Local Authorities will write to all eligible businesses with information on how to claim this grant. Any enquiries on eligibility for, or provision of the reliefs and grants should be directed to the relevant Local Authority. Coronavirus Job Retention Scheme What is it? Under the coronavirus Job Retention Scheme, all UK employers with a PAYE scheme will be able to access April and May 2020 • Fastfood Professional
44
Small Business Grant Funding What is it? • The Government is providing additional funding for Local Authorities to support small businesses that already pay little or no business rates because of small business rate relief (SBRR), rural rate relief (RRR) and tapered relief • This will provide a one-off grant of £10,000 to eligible businesses to help meet their ongoing business costs Am I eligible? You will be eligible if: 1. Your business is based in England AND 2. You are a small business and already receive SBRR and/or RRR AND 3. You are a business that occupies property How do I access it? You do not need to do anything. Your Local Authority will write to you if you are eligible for this grant. When can I access it? Local Authorities will write to all eligible businesses with information on how to claim this grant. Any enquiries on eligibility for, or provision of, the reliefs and grants should be directed to the relevant Local Authority. Statutory Sick Pay Rebate What is it? The Government will bring forward legislation to allow small and medium-sized businesses to reclaim Statutory Sick Pay (SSP) paid for staff sickness absence due to coronavirus. This refund will cover up to 2 weeks’ SSP per eligible employee who has been off work because of coronavirus. 45
Fastfood Professional • April and May 2020
Am I eligible? You will be eligible if: 1. Your business is UK based AND 2. Your business is a small or medium sized and employs fewer than 250 employees as of 28 February 2020 How do I access it? A rebate scheme is being developed, further details will be provided in due course. When can I access it? • The Government will work with employers over the coming months to set up the repayment mechanism for employers as soon as possible • Existing systems are not designed to facilitate employer refunds for SSP Time to Pay What is it? • All businesses and self-employed people in financial distress, and with outstanding tax liabilities, may be eligible to receive support with their tax affairs through HMRC’s Time To Pay service • These arrangements are agreed on a case-by-case basis and are tailored to individual circumstances and liabilities Am I eligible? You will be eligible if: 1. Your business pays tax to the UK Government 2. Your business has outstanding tax liabilities How do I access it? • If you’ve missed, or are worried about missing, your next tax payment due to coronavirus, please contact HMRC • You can also call the HMRC helpline for advice on 0800 0159 559 • For more information on late payments, check with HMRC • If you’re worried about a future payment, please call HMRC nearer the time When can I access it? You can access this support now. VAT Deferral What is it? Deferred Valued Added Tax (VAT) payments for 3 months. Am I eligible? All VAT-registered UK businesses are eligible. How do I access it? • This is an automatic offer with no applications required • UK Registered businesses will not need to make VAT payments normally due with VAT returns during this period • Taxpayers will be given until the end of the 2020-21 tax year to pay any liabilities that have accumulated during the deferral period • VAT refunds and reclaims will be paid by the government as normal When can I access it? The deferral will apply from 20 March 2020 until 30 June 2020. All the best, Mark Johnson Johnson Reed Managing Director
For any questions, concerns or queries please get in contact with a member of the Johnson Reed team at 0161 429 6949 or info@johnsonreed.co.uk April and May 2020 • Fastfood Professional
45
MONEY MATTERS
support to continue paying part of their employees’ salary for those that would otherwise have been laid off during this crisis. This applies to employees who have been asked to stop working, but who are being kept on the pay roll, otherwise described as ‘furloughed workers’. HMRC will reimburse 80% of their wages, up to £2,500 per month. This is to safeguard workers from being made redundant. The Coronavirus Job Retention Scheme will cover the cost of wages backdated to March 1st and is initially open for 3 months, but will be extended if necessary. Am I eligible? All UK-wide employers with a PAYE scheme will be eligible - this includes the public sector, Local Authorities and charities. How do I access it? You will need to: 1. Designate affected employees as ‘furloughed workers,’ and notify your employees of this change - changing the status of employees remains subject to existing employment law and, depending on the employment contract, may be subject to negotiation. 2. Once the new online portal is live, submit information to HMRC about the employees that have been furloughed and their earnings (HMRC will set out further details on the information required) When can I access it? • HMRC are working urgently to set up a system for reimbursement • We expect the first grants to be paid within weeks • Aiming to get it done before the end of April
MONEY MATTERS
Precision helps The Feed, a catering enterprise Precision Refrigeration has donated a free fridge to Norwich catering enterprise, The Feed, as part of its recent charity campaign. Having seen that Precision was giving away fridges to registered charities, The Feed contacted the company to see if it could help.
T
he donated fridge will be used as a Community
Christine Hartshorne, Marketing Manager at Precision
Fridge to support people in food poverty in storing
Refrigeration comments: “Like many other manufacturers
and sharing good food that would otherwise go
Precision had a number of ‘nearly new’ products that were in
to waste. It is estimated that 1.9 million tonnes of food is
perfectly good order, but couldn’t be sold as new, and needed
wasted by the food industry every year in the UK, with
a home. The Feed is a great social enterprise that can really
250,000 tonnes still being edible.*
change so many people’s lives. Supporting charities like The
The Feed provides supported work experience in their
Feed is important to Precision and the wider community we
catering enterprise and social café to people who face
all live in. So far, Precision has donated around £40k worth
barriers to employment, helping them to access sustainable
of products to good causes over the last 3 months as part of
employment to be able to lead more fulfilling lives.
this promotional campaign. We look forward to hearing many
“It’s donations like this that make a huge difference to
more great life stories from our friends at The Feed, and hope
the services we provide to our clients” says Lucy Parish
that this fridge donation helps the team in this quest. Many
from The Feed. “We are delighted that we can have our
thanks again to R&P Distribution for delivering this unit free
very own first Community Fridge to benefit everyone.”
of charge.”
*Source: www.fareshare.org.uk
The Retail Mutual Offers Support to Independent Businesses in Light of Coronavirus In the latest Budget on March 11th, the
the UK economy, and the coronavirus is likely to hit the
Chancellor, Rishi Sunak, warned that up to 20
smallest independents hardest. Despite the latest reports
per cent of the UK’s workforce could be off at any one time due to COVID-19 (coronavirus),
on consumer confidence in the UK improving in February, our feeling is that footfall is down and this will have an impact on retailers.
which will disrupt businesses and consumer
“If a Retail Mutual Member’s premises are closed by
cashflow. In response to this, the Chancellor
local authorities due to staff being taken ill with the
announced a £7 billion support package for
coronavirus, or if their premises face closure due to
small businesses including tax cuts, loans and grants, and a coronavirus business interruption
suspected contact with the virus and require a deep clean, they may be covered. As a discretionary mutual, we can support independent businesses at this time and
loan scheme.
are able to consider claims beyond the standard scope
S
of cover. pecialist cover provider for independent businesses,
“The Chancellor’s announcements following yesterdays’
The Retail Mutual, has also responded by offering
Budget from the government, including the coronavirus
support and clarity to its Members in the event that
business interruption loan scheme and business rate
their businesses should be impacted by the coronavirus. Mutual Manager of The Retail Mutual, Kirsty Hampton, said: “Retail and hospitality businesses are paramount to
46
Fastfood Professional • April and May 2020
cuts, will have a significant impact on the resilience of independent businesses during this uncertain period for the UK economy.” April and May 2020 • Fastfood Professional
46
By - John Haken, Director at WF Denny
healthy appetite for sustainability and want to shop
Since the advent of disposable tableware and the subsequent rise of the takeaway, the British public have been used to the convenience of being able to consume restaurant quality meals in the comfort of their own homes. The introduction of delivery apps, such as Uber Eats, Just Eat or Deliveroo, means that most food outlets are now able to offer a takeaway
with a restaurant or takeaway that cares about the local
option.
but there are issues restricting their use.
I
community as well as the wider environment. Container options for your takeaway It’s possible to change the materials we’re using and replace plastics, but the sustainable packaging industry is still evolving, so there are limitations. Currently, compostable hot food containers are available, such as bagasse containers which are made of pulped sugar cane, Bagasse, for example, can’t be used for liquid foods,
t has been suggested that as a nation, we use enough
as the fibres are absorbent and lose their rigidity. Other
takeaway cartons per year to fill the Royal Albert Hall
issues include recyclability - you can offer a card takeaway
1,000 times. The Albert Hall is around 86,650 cubic
box with a plastic lining, but the recycling facilities that can
metres and at an average weight for mixed takeaway
deal with this kind of product are not as widely available as
container this would suggest that around 3 million tonnes
they should be.
of packaging is used annually in the takeaway industry. Most of this is discarded to landfill.
If mixed material recycling is invested in and brought in to household recycling then this could present a realistic
When we’re thinking about tackling climate change and
alternative, but it does require significant investment in
reducing plastic at home and work, it’s clear that there is
household recycling by the government and local councils.
a significant societal change that needs to occur before
Customers want a takeaway container that can be easily
we can begin to rely less on plastics. Food outlets and
and honestly recycled. Offering a sustainable packaging
restaurants offering a takeaway option should lead the
option is a good way to show that your company is a local
change by making use of sustainable packaging wherever
champion for sustainability and that you’re catering for
possible and encouraging customers to be mindful of how
the desire for eco-friendly options.
they are disposing of their packaging.
Here are our top tips for becoming a sustainable
Takeaway of the year
takeaway provider:
British Takeaway of the Year awards, created by Just
- Gradually reducing plastics and committing to not using
Eat, has recently selected 15 of Britain’s best takeaways.
single use plastics within your business shows consumers
Most of the takeaways on the list had ‘eco-credentials’,
that you’re on the right path. This won’t necessarily
championing sustainability and plastic reduction, including
alienate customers - a 2015 Nielson report revealed that
S&S Kitchen in Aylesbury which uses no plastic and Nacho
66% of customers would be happy to pay more for a
Cheese which took the prize for ‘Britain’s Best Takeaway’
product that comes from a sustainable brand.
and uses only compostable and biodegradable packaging.
- Becoming a community leader for sustainability is a
Chris’ Fish N Chips in Barwell took the judge’s Game
great way to offer more value to customers and the local
Changer award, for ‘leading the way in sustainability’ as
area. Suggest events like litter picking that bring the
they have removed plastic packaging, recycle used oil and
community together around your business.
food waste, and improve the community by litter picking,
- Getting involved with other business leaders to
With environmental factors so prevalent in the grading of each takeaway, it’s clear that the UK public have a 47
Fastfood Professional • April and May 2020
encourage recycling shows customers that your business is an active voice in the local sustainability movement. April and May 2020 • Fastfood Professional
47
MONEY MATTERS
How Fast Food Professionals can Utilise Sustainable Packaging
MONEY MATTERS
New allergens awareness book to help food handlers With the impact of allergens in food continuing to make the news, a new book is aiming to provide food handlers with authoritative guidance and reassurance.
F
ood Allergen Awareness and Control in Catering:
what they should be doing to reduce the risks of food
Handbook for food handlers and managers has
allergen contamination and to protect their consumers.
been authored by three of the UK’s top food safety
The consequences of failure raise the probability of
experts and offers food handlers clear and simple advice
prosecution, or even worse, the unnecessary death of an
on allergens legislation and how to keep customers safe.
individual who has eaten contaminated food in a business.
Providing a summary of key topics such as purchasing, storage and preparation to ‘front-of’ controls, allergen
The handbook is ideal for food allergen control training and as a reference while working in a catering business.’
policies and communication with customers, the book
Chris Sprenger, Highfield Managing Director, said,
is ideal for supervisors or managers and can be used by
‘Allergens continue to be a major risk issue for any business
those training for an allergen qualification or those who
serving food. With the threat of harm to customers, not
simply need to refresh their knowledge.
to mention the possibility of prosecution and reputational
The 28-page handbook has been published by Highfield Products and written by Richard Sprenger, author of the
damage, it is more important than ever that restaurants and places to eat take every available precaution’.
best-selling books Hygiene for Management and The
Food Allergen Awareness and Control in Catering:
Food Safety Handbook, leading food safety expert Judith
Handbook for food handlers and managers is available from
Hutchinson and Euan MacAuslan, Principal Training Officer
Highfield Products at https://www.highfieldproducts.com/
(Environmental Health Training ) at The Royal Borough of
products/food-allergen-awareness-and-control-catering.
Kensington and Chelsea.
Regular social media updates are available at
Euan MacAuslan said, ‘The easy to read format will help catering employers and their employees understand 48
Fastfood Professional • April and May 2020
https://twitter.com/askhighfield and www.facebook. com/askhighfield. April and May 2020 • Fastfood Professional
48
MONEY MONEY MATTERS MATTERS
Clean eating: As more producers sell to the public, pressure mounts to get food hygiene right Hygiene ratings are more important to consumers than ever - more
Citing Brexit as one of the reasons, The Food Standards Agency
than two thirds of people (69%) now actively check ratings and 49 out
(FSA) has paused aspects of its Regulating Our Future programme,
of 50 are influenced by ratings on display
delaying mandatory display of hygiene stickers in England which
Over 7,100 food producers in England, Wales and Northern Ireland have a food hygiene rating, with just 65% holding a rating of 5 More than a third of people (34%) would turn away at a rating of 3 or less The public are willing to spend £8 more on a meal at a restaurant rated 5 than at one rated 3 (double the figure)
was originally set to launch in 2019.3
NFU Mutual’s research shows that the proposals have gained an even stronger groundswell of support from consumers in recent years, with 91% in favour of the rule in
2019 compared with 88% when consumers were surveyed for the 2017 report.
Public awareness of food-related illnesses is extremely high – 90%
Wales and Northern Ireland have already been subscribed to
of consumers are aware of Salmonella being an issue for food producers
mandatory display of food hygiene ratings schemes for a number
and only 6% of consumers didn’t identify any illnesses as all
of years, with positive impacts reported for both consumers and
Brexit delays mandatory sticker legislation, despite 91% of consumers wanting it Food hygiene ratings are proving more important than ever for the food industry. A new report from food industry specialist insurer, NFU Mutual, shows that more than 52,000 businesses in England, Wales and Northern Ireland could be faced with losing over a third of business, as 34% of people would turn away from premises displaying a food hygiene rating of 3 or less. The report, ‘A Fresh Look at Food Hygiene’, also shows that public awareness of food-related illnesses is extremely high. Ninety per cent of consumers were aware of salmonella being an issue for food producers, 86% recognising E. coli and 68% recognising listeria. Only 6% of respondents failed to identify any illnesses at all. According to the National Audit Office (NAO) around one million people in the UK suffer a food-related illness each year, potentially costing up to £1bn in lost earnings for businesses and hospital admissions.2 NFU Mutual’s research also found that restaurants rated 3 and below could already be losing out on possible income, as the
businesses. Darren Seward, Food and Drink Manufacturing Sector Specialist at NFU Mutual, said: “When even the biggest food businesses in the UK are struggling with allergens and labelling, the pressure is on for companies of all sizes to make safety and hygiene a priority. Amidst the challenges currently facing the food industry, the findings show how important hygiene is to the public, and how the impact can span across the supply chain.” Denise Rion, Head of Technical at the British Frozen Food Federation, said: “With consumers increasingly demanding betterquality foods at the lowest possible price, the pressure is on for the industry. We need to ensure that food not only reaches the customer’s plate in the very best condition, but that it is also safe to eat. “This requires careful attention not just in the factory but throughout the entire supply chain. From the design and layout of the equipment, to selecting the right cleaning chemicals, adherence to proper hygiene standards is essential.” To request a free PDF copy of the full report, visit www. nfumutual.co.uk/foodhygiene
public are willing to spend on average £8 more (nearly double) on
Campden BRI, a partner of the NFU Mutual Report, gives these
a meal at a restaurant rated 5 (£17.31 vs. £8.97).
top tips for creating a food safety culture:
Although consumers typically associate food hygiene ratings with the hospitality sector, 57% still expect food producers to have scores. This drops to 24% expecting ratings for farmers and growers. However, consumers are currently less likely to seek food hygiene scores for a producer, with only 7% saying they would actively check these scores, compared to the 55% checking takeaway ratings and 54% checking restaurant ratings. While consumers currently seem to pay less attention to food manufacturer hygiene scores, the Food Standards Agency’s plans to make hygiene stickers mandatory could bring the matter into
Consider the cleanability of surface finishes on walls, ceilings and worktops Consider filtration and controlled directional movement to eliminate cross-contamination Make equipment easy to access and as clean as possible Get a fresh pair of eyes into the workspace to help spot issues missed by those in the environment every day Use of the right protective clothing, footwear and hairnets is essential Design of the changing, hand washing and sanitation facilities is also crucial
public view. Manufacturers selling or planning to sell directly to
Hand hygiene must not be neglected, even in pressured production
the public could find low standards exposed, losing consumer
environments – both the disinfectant and the hand-washing technique
trust in the process.
are critical
49
Fastfood Professional • April and May 2020
April and May 2020 • Fastfood Professional
49
MONEY MATTERS
JJ Encourages Online Orders and Payments During COVID-19 JJ Foodservice is encouraging customers to order and pay online to minimise social interaction and reduce cash handling as record numbers of shoppers visit branches to buy household essentials in bulk.
“
C
ustomer numbers more than doubled over
according to the World Health Organisation, which
the weekend as supermarket supplies ran dry
recommends washing hands regularly after handling
sending many shoppers our way”, said Head
paper notes and coins.
of Operations at JJ, Sedat Kaan Hendekli.
Cash payments are already in decline at JJ Foodservice,
The increase in business created extensive queues and
following the launch of Pay Online by Card promotions last
a five-fold increase in demand for some products. “We are
year, which have seen the level of cash payments drop by
doing everything we can to fulfil orders while promoting
40%.
the safety of our teams”, said Kaan.
To support the movement, JJ will be extending its
“Ordering and paying online reduces the need to wait
Pay Online by Card promotions to the end 2020.
around – you can be in and out of a branch much faster,
Customers can register here.
helping to minimise risk,” he added.
https://jjfoodservice.us1.list-manage.com/
Cash can also hold bacteria and viruses for days,
subscribe?u=ac6782654d27d5c237fb627eb&id=4ec20ba67b
Natta partners with Other Side Fried to launch UK’s first voice-powered takeaway delivery service
N
atta, the London-based Voice Tech company,
1.5 miles of Other Side Fried Brixton Central but this is just
is delighted to announce that it has launched
the start. We are working on a voice-first food delivery
the United Kingdom’s first end to end takeaway
marketplace that we will be rolling out across London and
delivery service via Amazon Alexa smart speaker.
the UK in the next few months.
Alexa currently hosts some limited food ordering apps
“Consumers will finally be able to use voice assistants to
which mainly allow you to reorder food items previously
research, select and order from their favourite restaurants,
purchased via smartphone. Natta allows users to enjoy the
just as if they were having a conversation with a friend.”
full takeaway experience on Alexa - regardless of whether
How it works
the customer has ordered from the restaurant before or
Open the Amazon Alexa app on your smartphone, head
knows the menu. Natta have partnered with London-based iconic Brixton
to the skills & games section, search for ‘Other Side Fried’ and click on the enable button.
restaurant Other Side Fried (www.othersidefried.com) to
Know what you want?
offer busy customers this unique service. You order via
Easy - order and check out in one sentence. Just ask
Alexa and get it delivered via our courier - with all voice
Alexa to connect you with Other Side Fried and list the
orders enjoying a 25 per cent discount.
items you’d like to order.
Natta founder Jon Sprank is convinced voice control is the future - with 55% of households being expected to own smart speakers by 2022. He said: “I got a smart speaker and was astounded at how
Not sure what you want? No problem. Alexa will send the menu to your phone straight away. You’ll find it in the Activity section of your Alexa app. Have a read and let Alexa know your pick.
little you could do with it. I wanted to order my takeaway
Creature of habit?
on it and, having worked in the London F&B scene as the
If you always order the same thing, all you need to do is
European Sales Director for iZettle, I knew the space well
asking Alexa to send you your last order from Other Side
and set out to do it myself.”
Fried.
“At the moment the app is exclusively operational within 50
Fastfood Professional • April and May 2020
And that’s it. April and May 2020 • Fastfood Professional
50
Jesse Adams of the award winning, independent PR agency, Brands2Life, sent FFP new figures released by Rentokil Pest Control which show that rodent enquiries across the UK increased 36% this winter, when compared to the average number recorded for the same period (Nov – Jan) over the past three years (2016 – 2019).
MONEY MONEY MATTERS MATTERS
Warmer winters are leading to a surge in rat numbers Pest control experts have said that colder winters used
through black bin liners to get to unwanted food.”
to naturally cull rat numbers, but that milder weather
Tips for homeowners
patterns are allowing more rodents to survive the season.
By knowing the signs to look out for and taking practical
To compound this issue, prolonged, hotter summers are
preventative steps, homeowners can greatly reduce their
creating the perfect conditions for young mice and rats to
chances of playing host to these unwanted visitors.
survive the nest, feed and breed.
Here’s how to identify a rodent problem in your home:
The gestation period for rats is just three weeks, and
1. Smell and sound: Rats and mice have a very strong
just ten weeks after leaving the nest they become sexually
ammonia stench. On top of this, rodents are often very noisy,
mature, while the mother becomes receptive to mating again
making audible scrabbling noises in the premises.
shortly after giving birth. Mice reach sexual maturity earlier
2. Droppings: Rats excrete dark, pellet-shaped droppings
than rats and produce larger litters at a more frequent rate.
up to 14mm. Mice droppings are typically 5mm and spindle
With more rodents surviving the nest it has created larger
shaped.
populations, which have continued to multiply.
3. Smears: Rodents use established routes along skirting
According to Rentokil’s ‘Rise of the Rat’ report, two rats
boards and walls due to their poor eyesight. You may notice
can become 482,508,800 rats after just three years in an
grease marks where rodents brush up against your walls and
ideal environment.
surfaces.
Paul Blackhurst, Head of Technical Academy at Rentokil Pest Control comments:
4. Footprints: Rats can leave foot and tail marks in dusty, less-used areas of your accommodation - such as the attic or
“Weather conditions can affect pest numbers, with
basement. Shining a strong flashlight at a low angle should
Rentokil experts attributing unusually warm spells to
reveal tracks clearly. To establish if an infestation is active,
increased populations. 2019’s summer was the hottest
sprinkle fine flour or talc along a small stretch of floor near
on record for the Northern Hemisphere, and the surge in
the footprints and check for fresh tracks the next day.
rodent sightings this winter are a legacy of these conditions,
5. Burrows: Brown rats are well known for digging and
as more young rodents survived through to adulthood and
excavating extensive burrow systems for shelter, food
were then able to breed almost immediately.
shortage and nesting. They build burrows next to structures,
“It’s only now that we’re starting to see the effects of
such as sheds or garages, and are also found in secluded,
the population increase, as rain and a drop in temperature
well-vegetated areas such as gardens.
cause rats and mice to migrate indoors, where there’s
6. Damage: Gnawing marks, shredded paper and damage
more food and shelter. With heavy rain falling across the
to food storage containers are all common signs of rodent
country it’s likely we’ll continue to record a rise in rodent
activity.
enquiries as rats are displaced from their burrows.
It is, of course, best to prevent the presence of rodents
“However, there are steps businesses can take to ensure
in the first place. You can do this by going back to basics
pests are kept at bay, with digital pest control increasingly
by making sure you don’t provide these creatures with
important to rodent prevention. For example, Rentokil’s
the ideal conditions in which to thrive. Simple things like
PestConnect is an innovative digital pest management
effective cleaning, ensuring food waste is properly sealed
system, providing 24/7 monitoring, rapid response and
and stored can make a big difference and try not to leave
effective elimination of rodents. This connected and fully
food out on the side in kitchens.
integrated pest control solution acts like a rodent burglar
If you do see any obvious holes in the exterior of your
alarm, providing more insight into rodent activity than
home that you think rodents can use as entrance points, then
ever before.
be sure to talk to a professional pest controller who will fill
“It’s essential to ensure rubbish is stored in a strong
these up with wire wool, caulk, metal kick plates or cement.
bin with a lid that is large enough to prevent waste from
For more information, please visit this website:
overflowing. Rodents and other pests can easily tear
https://www.rentokil.co.uk/?utm_source=PR
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Fastfood Professional • April and May 2020
April and May 2020 • Fastfood Professional
51
TRADE DIRECTORY
Bain Marie Liners Easy Liners Easy Liners Ltd, Unit 14, Chester Park, Alfreton Road, Derby, DE21 4AS T: 01332 412273 or 07447 146512 E: info@easyliners.co.uk W: www.easyliners.co.uk
Easy Bags Ltd Enterprise Road, Millennium Business Park Mansfield, Nottinghamshire NG19 7JX T: 01623 423423 E: customerservice@easybags.net W: www.easybags.net Daymark-Supplies Ltd www.daymark-supplies.co.uk The Refill Centre Ltd, t/a Daymark-Supplies, Unit 14, Poplars Farm, Forshaw Heath Road, Earlswood, Solihull, West Midlands, B94 5JX 0845 23 015 23
Sirane Ltd www.sirane.com Sirane Ltd, European Development Centre, Stafford Park 6, Telford, TF3 3AT 01952 230055
GM Packaging Ltd www.gmpackaging.co.uk Unit B7, Tyne Tunnel Estate, Hamar Close, North Shields, Tyne and Wear, NE29 7XB 0191 296 2007
Batter Suppliers Goldensheaf Kerry Foodservice, Bristol T: 0800 138 1938 E: Julian.warner@kerry.com W: www.kerry-foodservice.co.uk
Henry Jones Kerry Foodservice, Bristol T: 0800 138 1938 E: Julian.warner@kerry.com W: www.kerry-foodservice.co.uk
Henry Colbeck
Fryers Mate
Seventh Avenue, Team Valley Trading Estate, Gateshead, Tyne and Wear, NE11 0HG sales@colbeck.co.uk 0191 482 4242
www.fryersmate.com Unit 3, Great Northern Way, Great Northern Terrace, Lincoln LN5 8XF 01522 542054
Weston Catering Supplies
www.falconfoodservice.com Wallace View, Hillfoots Road, Stirling, FK9 5PY info@falconfoodservice.co.uk 01786 455200
www.westoncateringsupplies.com Unit S4, Mendip Business Park, Rooksbridge, Somerset BS26 2U westcatering@hotmail.com 01934 750367
Business and Property Sales Rosens Business Transfer Agency www.rosens.co.uk Unit 3, Alexander Charles House, Station Passage, South Woodford, London, E18 1JL info@rosens.co.uk 0208 539 6426
Fish Friers- Part of the Altius Group www.fishfriers.co.uk 7b Edward 7th Quay, Navigation Way, Ashton-On-Ribble, Preston, PR2 2YF info@fishfriers.co.uk 0844 248 8257
Business Buyers.com - Part of the Altius Group
Regional shops throughout the UK or on-line www.nisbets.com Fourth Way, Avonmouth, Bristol, BS11 8T sales@nisbets.co.uk 0845 140 5555 or 0117 316 5000
Hopkins Catering www.hopkins.biz Kent Road, Pudsey, Leeds, LS28 9NF info@hopkins.biz 0113 257 7934
www.bluesealequipment.co.uk Unit 67, Gravelly Industrial Park, Gravelly Park, Birmingham, B24 8TQ 0121 327 5575
www.emfgroup.com 3 Cornhill, Ottery St Mary, Devon EX11 1DW info@emfgroup.com 01404 813762
Catering Equipment Suppliers/ Spares Shop Equip Park View, North Street, Langwith, Mansfield, Nottinghamshire, NG20 9BN T: 0845 400 1044 E: sales@shop-equip.com W: www.shop-equip.com
Total QSR Ltd Crown Chambers, 7a Market Place Melksham, Wiltshire, SN12 6ES T: 01225 791848 W: www.totalqsr.co.uk Fast Food Systems Limited
Middleton Food Products Ltd,
Carlton Catering Equipment
Fastfood Professional • April and May 2020
Nisbets Plc
Everett, Masson & Furby
T: 0845 3711 522 E: hello@worldofceres.com W: www.worldofceres.com W: www.thebattercompany.co.uk
52
www.marfast.co.uk 30 Broughton Street, Manchester, M8 8NN pani@marfast.co.uk 0161 833 0024
MCS Technical Products Ltd
Seriously Good Gluten Free
www.middletonfoods.com 655 Willenhall Road, Willenhall, West Midlands, WV13 3LH sales@middletonfoods.com 01902 608122 or 08453 706 550
Marfast
www.altiusgroup.co.uk Business Buyers.co.uk Incorporating Bruce & Co Redwoods Dowling Kerr Kings Business contact@businessbuyers.co.uk 01772 775776
E: info@totalqsr.co.uk
Ceres | Pure Food Innovation
Falcon Foodservice Equipment
www.fast-food-systems.co.uk Unit 1, Headley Park 9, Headley Road East Woodley, Reading, Berkshire, RG5 4SQ sales@ffsbrands.co.uk 01189 441100 www.chippersandpeelers.com Grange Farm, Braithwell Road, Ravenfield, Rotherham , South Yorks., S65 4LP carltoncatering@sky.com 01709 540004
www.mcstechproducts.co.uk Building 2, Westmead Drive, Swindon, SN5 7YT sales@mcstechproduct.co.uk 01793 5383908
Blue Seal
Restaurant Supply Store www.restaurantsupplystore.co.uk Unit 7, Hatton Close, Chafford Hundred, Grays, Essex, RM16 6RP sales@restaurantsupplystore.co.uk 01375 651 600
Velox Grills www.veloxgrills.com Manor Farm, Manor Road Wantage, Oxon., OX12 8NE sales@veloxgrills.com 01235 770133
Caterparts Limited www.caterparts.com The Engine Shed, Top Station Road, Brackley, Bucks., NN13 7UG sales@caterparts.com 0845 130 8060
Vmotouk www.vmoto-uk.com 29 Shand Street London E1 2ES info@vmoto-uk.com 0800 133 7304
King Edward www.kingedward.co.uk Unit 1A, Porthouse Ind. Estate, Bromyard, Herefordshire, HR7 4NS oven@kingedward.co.uk
E&R Moffat ww.ermoffat.co.uk Bonnybridge FK4 2BS sales@ermoffat.co.uk 01324 812272 April and May 2020 • Fastfood Professional
52
www.sweetheat.co.uk 16 Millwater Avenue Dewsbury, West Yorks. WF12 9QN sales@sweet nheat.co.uk 01924 488619
Mitchell and Cooper Ltd www.bonzer.co.uk 136-140 Framfield Road Uckfield East Sussex, TN22 5AU sales@mitchellcooper.co.uk 0845 0177 488
Synergy Grill www.synergygrill.com Active Food Systems Ltd., Synergy House, 70 High Street, Offord Darcy, St Neots, Cambs., PE19 5RH Info@synergygrill.com 01480 811000
Comark Instruments www.comarkinstruments.com 52 Hurricane Way,Norwich, Norfolk, NR6 6JB sales@comarkinstruments.com 0207 942 0712
Cook Co Nottingham Ltd www.cookco.ltd.uk 99 Manvers Street, Nottingham, NG2 4NU sale@cookco.ltd.uk 0115 912 1188
No-Fli Limited www.no-fli.com Building C, Knaresborough Technology Park, Manse Lane, Knaresborough, Yorkshire, HG5 8LF hello@no-fi.com 01423 855600
Electronic Temperature instruments Ltd www.etiltd.com Easting Close, Worthing, West Sussex, BN14 8HQ sales@etiltd.com 01903 202151
Lowe Rental Ltd www.lowerental.co.uk Unit J, Knockmore Ind. Estate, Lisburn, Northern Ireland, BT28 2EJ mail@lowerental.com 028 9260 4619
Alliance On-line www.allianceonline.co.uk Alliance House, Marshfield Bank, Crewe, Cheshire, CW2 8UY hello@allianceonline.co.uk 0844 499 4300
Chicken Coaters & Marinades Chicken Train Kerry Foodservice, Birstol, T: 0800 138 1938 E: julian.warner@kerry.com W: www.kerry-foodservice.co.uk Dibs Distribution www.dibsdistribution.co.uk 1432b Clock Tower Road, Isleworth, Middlesex, TW7 6DT sales@dibs.uk.com 0208 568 6668
53
Fastfood Professional • April and May 2020
Chicken Frying and Cooking Equipment Jestic Foodservice Equipment www.jestic.co.uk Units 3 & 4, Dana Estate, Transfesa Road, Paddock Wood, Kent, TN12 6UU info@jestic.co.uk 01892 831960
Kuroma www.premier1filtration.co.uk Kiln Head Spring, Kneeton Lane, Barton, DL10 6NB info@premier1filtration.com 01325 377189
Hopkins Catering www.hopkins.biz Kent Road, Pudsey, Leeds, LS28 9NF info@hopkins.biz 0113 257 7934
PD Catering International www.pizzadirect.co.uk MFG Group Nile Street Bolton, Lancs. BL3 6BW info@pizzadirect.co.uk 01284 382800
Pandnet Ltd (Kuroma) www.kuroma.com Unit 1, Premier Works Canal Street South Wigston Leicester LE18 4PL 0116 2772 372
Mammoth Cleaning Supplies.co.uk
TRADE DIRECTORY
Sweetheat
Storeys Bar Road, Peterborough, Cambridgeshire, PE1 5TQ sales@mammothcleaningsupplies.co.uk 0800 432 0224
Cold Drinks and Slush Us 4 Slush Limited www.us4slush.com 4 Middle Road. Bailie Gate Industrial Estate, Sturminster Marshall, Dorset. BH21 4DB sales@us4slush.com 01202 666922
Longo & Co www.mrwhippy.biz Unit 5A, Steps Industrial Estate Magdale, Honley West Yorkshire, HD9 6RA info@slushmachines.co.uk 01484 606352
SnowShock Ltd Snowshock.com Unit 43 Invincible Drive, Armstrong Industrial Park, Newcastle upon Tyne, NE4 7HX sales@snowshock.com 0330 053 6132
Crisps and Snacks Palmer and Harvey www.palmerharvey.co.uk 106 – 112 Davigdor Road Hove, East Sussex, BN3 1RE 01273 222 100
Salty Dog
Chippers and Peelers Carlton Catering Equipment www.chippersandpeelers.com Grange Farm, Braithwell Road, Ravenfield, Rotherham South Yorks., S65 4LP 01709 540004
Regrit-it www.regrit-it.com 1st Floor Rear, 40 Percy Park Tynemouth, North Tyneside. NE30 4JX sales@regrit-it.com 07740 664410
Williams Catering Products www.williamspotatoes.co.uk Exeworthy Farm, Staplake Lane, Starcross, Exeter, Devon, EX6 8QT info@williamspotatoes.co.uk 01626 890871
www.saltydog-grrr.com Salty Towers PO Box 766 Chesham Bucks., HP5 3YD info@saltydog-grrr.com 01494 774422
Curry and Gravy Mixes Dinaclass Kerry Food Service, Bristol, T: 0800 138 1938 E: julian.warner@kerry.com W: www.kerry-foodservice.co.uk
Cleaning Materials Ecolab UK www.en-uk.ecolab.com Various UK locations custHelpDesk.UK@ecolab.com Central: 0 02920 852000
Pattersons www.pattersons.co.uk Winterstoke Road Bristol, BS3 2NS contact@pattersons.co.uk 0117 934 1270
Kerry Foodservice www.kerry-foodservice.co.uk Thorpe Lea Manor, Thorpe Lea Road, Egham, Surrey, TW20 8HY info@kerry-foodservice.co.uk 01784 430777 April and May 2020 • Fastfood Professional
53
TRADE DIRECTORY
Deep Premises Cleaning Bright Hygiene www.brighthygiene.co.uk Omega House, Unit 7, Sarbir Industrial Park, Cambridge Road, Harlow, Essex, CM20 2EU 0800 093 7840
Vapor Clean www.vaporclean.co.uk 1st Floor Dairy Unit, Ebdon Bow Farm, Wick Saint Lawrence, Weston Super Mare, BS22 7YU 01934 611242
Delivery Bikes Justebikes www.justebikes.co.uk 216 Hinckley Road Leicester, LE3 0TH info@justebikes.co.uk 0116 3666 980
Free Go Electric Bikes www.freegoelectricbikes.com 3 St Denys Road, Portswood, Southampton Hampshire, SO17 2GN enquiries@freegoelectricbikes.com 0800 077 8711
Digital Menu Systems Lashbrookes.com Ltd Limerick Works, Limerick Road, Dormanstown, Redcar, Cleveland, TS10 5JU T: 01642 482629 E: lashbrookuk@hotmail.co.uk W: www.lashbrooks.com
Harlequin Printing and Packaging Harlequin House, Coed Cae Lane, Pontyclun, South Wales, CF72 9EW T: 01443 222219 E: info@harlequinprintgroup.co.uk W: www.harlequinprintgroup.co.uk
Digital Media systems www.digitalmediasystems.co.uk Pressers House, 2 South Lane, Elland, West Yorks, HX5 0HG hello@digitalmediasystems.co.uk 01484 588895
Duct Cleaning and servicing Specialists Advertise Here! You could be telling readers about your business or service on this page Call Athol now to book a space on
07725 434173 Standard and Premium Box listings available
CKC in association with KLS 8 Austin Fields Kings Lynn PE30 1PH T: 01553 886101 / 07766 747405 W: www.ckconline.biz E: sales@ckconline.biz
De-Duct Cleaning Service Deduct offer a fast & efficient Nationwide duct cleaning service with FREE shop survey T: 07806 487239 or 0333 772 0089 E: info@de-duct.co.uk W: www.de-duct.co.uk
Media Screen Solutions www.mediascreensolutions.com Cleveland House 116 Cleveland Street Wirral Merseyside, CH41 3RB enquiries@mediascreensolutions.com 0800 515690
Signagelive Limited www.signagelive.com Rectory Farm Barns Walden Road Little Chesterford Saffron Walden Essex CB10 1UD 01799 530110
54
Fastfood Professional • April and May 2020
www.itslolly.com Crystal Gate 28-30 Worship Street London EC2A 2AH 0800 038 5389
Ethnic foods Shana Foods www.martinsolveig.fr/rubicon/ Unit 5 Second Way, Wembley Middlesex, HA9 0YJ info@shanafoods.com 0208 8782 3200
Wing Yip www.wingyip.com 375 Nechells Park Road Nechells, Birmingham, B7 5NT enquiries@wingyip.com 0121 327 6618
Fats and Oils Vandemoortele/P100 P100 has over 60 years of frying experience, helping to create great tasting food time and time again. Being refined to the purest level, P100 offers unrivalled consistancy in taste and freshness from the first portion to the last.
T: 0208 814 7810 M: 07912 389446 W: www.vandermoortele.com
Olenex Trading (UK) Ltd www.olenex-uk.com ADM Trading (UK) Limited, Church Manorway, Erith, Kent, DA8 1DL
E: ukinfo@adm.com T: 01322 444836
Just Filters www.justfilters.co.uk Omega House, Unit 7, Sarbir Industrial Park, Cambridge Road, Harlow, Essex, CM20 2EU info@justfilters.co.uk 01279 420289
Network Hygiene www.networkhygiene.com Knowledge Centre, Wyboston Lakes, Great North Road, Wyboston, Bedfordshire, MK44 3BY ian@networkhygiene.com 0333 577 6384
EPOS Systems
BD Signs Nottingham www.bdsignsnottingham.co.uk Unit 18, Bailey Brook Industrial Estate, Amber Langley Drive, Langley Mill, Nottingham, NG16 4BE info@bdsignsnottingham.co.uk 0800 195 3610
It’s Lolly ltd
Integer Manchester: 167 Heywood Road, Prestwich Manchester, M25 1LB Scotland: 89 Main Street, Winchburgh West Lothian, EH52 6RA T: 0871 566 0766 E: Manchester: geoff@integeruk.com Scotland: jim@integeruk.com• W: www.integeruk.com
Kepos Systems Ltd www.kepos.co.uk 10 Gunton Road, London, SW17 9EL sales@kepos.co.uk 07939 927624
Revel Systems London Office www.revelsystems.com Moorgate 1 Fore Street London, EC2Y 5EJ info@revelsystems.com 0203 8081 036
W: www.olinex-uk.com The
Fryers’ Favourite For Over 60 Years.
Nortech Foods Limited
www.nortechfoods.co.uk For information, advice, or customer support material pleas Olenex Trading (UK) Limited. Tel: 01322 444836 e-mail: ukinfo@olenex.com Ings Road, Doncaster, South Yorkshire, DN5 9TL info@nortechfoods.co.uk 01302 390880
Arrow Oils Limited www.arrowoils.co.uk Glebe Street, Shaw, Oldham Lancashire, OL2 7SF collections@arrowoils.co.uk 01706 880796
Finance, Leasing & Insurance Complete Leasing Solutions Ltd Manor Farm, Chilworth Old Village, Southampton, Hants, SO16 7JP T: 023 8076 6467 E: info@corporateasset.co.uk
Corporate Asset Solutions Manor Farm,, Chilworth Old Village, Soputrhampton, Hants, SO16 7JP 023 8076 6467
Johnson Reed Bridge House, Newbridge Lane, Stockport, SK1 2NA T: 0161 429 6949 E: info@johnsonreed.co.uk W: www.johnsonreed.co.uk
April and May 2020 • Fastfood Professional
54
Royal Greenland Ltd
www.gloverhowe.co.uk 4 St Peters Court, St Peters Street, Colchester, Essex, CO11 1WD insurance@gloverhowe.co.uk 0845 602 3866
www.royalgreenland.com Gateway House, Styal Road, Wythenshawe, Manchester, M22 5WY 0161 490 4249
Unique Seafood
Fish Suppliers Collins Seafoods Ltd
www.uniqueseafood.co.uk 2 Floor, Grabbex Business Park, Murray Road, Orpington, Kent, BR5 3QY 0203 260 3580
Unit 2, Park 2000, Millennium Way, Newton Aycliffe, Co Durham, DL5 6AR
T: 01325 315544 E: sales@collinsseafoods.co.uk W: www.collinsseafoods.co.uk Smales www.smales.co.uk 30 West Dock Street, Hull, HU3 4HL 01482 324997
FAS 2000 Ltd/Fastnet Fish www.fastnetfish.com Estate Road No.5, South Humberside Industrial Estate, Grimsby, N.E. Lincs., DN31 2TG mike@fastnetfish.com 01472 240777
Wraggs Seafoods Ltd www.wraggsseafoods.co.uk Unit 2, Park 2000, Heighington Lane Business Park, Newton Aycliffe, Co. Durham, DL5 6AR sales@wraggsseafood.co.uk 01132 498832
J Sykes & Sons Ltd www.sykesseafoods.co.uk New Smithfield Market, New Smithfield House, Whitworth Street East, Manchester, M11 2WP hello@sykesseafoods.co.uk 0161 223 9311
Amanda Seafoods A/S www.amanda-seaffods.dk/en Constatiavej 29, DK-9900, Frederikshavn info@amanda-seafoods.dk +45 96 22 15 00
Mannin Fish Ltd www.manninfish.co.uk 3 Sterling Court, Stevenage, Herts., SG1 2JY 01438 359444
Xpress Fish www.xpressfish.net 351 South Boulevard, Hessle Road, Hull, HU3 4DY info@xpressfish.net 01482 633550
Whitby Seafoods Ltd www.whitby-seafoods.com Fairfield Way, Whitby, North Yorkshire, YO22 4PU 01947 606101
Young’s Foodservice www.youngsfoodservice.co.uk Ross House, Wickham Road, Grimsby, DN31 3SW care@youngsseafood.co.uk 0800 132 096
55
Fastfood Professional • April and May 2020
Fish & Chip Shop Suppliers VA Whitley & Co Ltd Milward House Fir Street Heywood OL10 1NW T: 01706 364211 E: sales@vahitley.co.uk W: www.vawhitley.co.uk
Friars Pride Milward House Head Office & Peterborough Depot: Oxney Rd Indst Est, Peterborough, PE1 5YW T: 01733 316400 Fx: 01733 316425 E: sales@friarspride.com W: www.friarspride.com
JJ Food Service Innova Park, 7 Solar Way, Enfield, EN3 7XY T: General 08433 090991 T: Paul Brailsford – 07880 176015 E: info@jjfoodservice.com E: Paul.brailsford@jjfooodervice.com W: www.jjfooodservice.com Henry Colbeck Seventh Avenue, Team Valley Trading Estate, Gateshead, Tyne and Wear, NE11 0HG sales@colbeck.co.uk 0191 482 4242
T Quality www.tquality.co.uk Westmead Industrial Estate, Westlea, Swindon, Wiltshire, SN5 7YY customercare@tquality.co.uk 01793 648900
Wilsons Seasonings Ltd www.americanchipspice.co.uk Stagenhoe Bottom Farm, Whitwell, Hertfordshire, SG4 8JN ew@americanchipspice.co.uk 01438 871967
Food Safety & Hygiene Checkit Limited Broers Building JJ Thomson Avenue Cambridge, CB3 0FA
T: 01223 941450 E: info@checkit.net W: www.checkit.net
Chartered Institute of Environmental Health (CIEH) www.cieh.org Chadwick Court, 15 Hatfields, London, SE1 8DJ info@cieh.org 0207 928 6006
Frozen Food Suppliers Central Foods Maple Court, Ash Lane Collingtree Northampton NN4 0NB T: 01604 858 522 E: info@centralfoods.co.uk W: www.centralfoods.co.uk
Golden Valley Foods Maple Court, Ash Lane, Colling Tree, Northampton, NN4 0NB T: 01604 858522 E: enquiries@centralfoods.co.uk W: www.central foods.co.uk Brands/goldenvalleyfoods.aspx
Frying Ranges KFE Ltd Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough, PE6 8LD, sales@kfeltd.co.uk www.kfeltd.co.uk 01778 380 448
Frank Ford Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU
T: 01642 489868 E: amanda.barker@me-ff.com W: www.me-ff.com
Martyn Edwards Ltd Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU
T: 01642489868 E: amanda.barker@me-ff.com W: www.me-ff.com
Fryline in association with KLS 8 Austin Fields Kings Lynn PE30 1PH
T: 01553 772935 / 07770 568939 W: www.klsonline.co.uk E: sales@klsonline.co.uk Florigo www.florigo.co.uk 4 Centech Park, Fringe Meadow Road, North Moons Moat, Redditch, B98 9NR info@florigo.co.uk 01527 592000
Hewigo (UK)Ltd www.hewigo.com Bateman House, Little Fields Way, Oldbury, West Midlands, B69 2BT sales@hewigo.com 0121 544 9120 April and May 2020 • Fastfood Professional
55
TRADE DIRECTORY
Glover & Howe Insurance Services
TRADE DIRECTORY
Henry Nuttall Ltd www.henrynuttall.co.uk Manor Drive, Dinnington, Sheffield, S25 3QU sales@henrynuttall.co.uk 01909 560808
Preston & Thomas Frying Ranges Ltd www.prestonandthomas.co.uk PO Box 728, Fareham, Hants, PO14 9QU info@prestonandthomas.co.uk 01732 757636
Mallinsons of Oldham Ltd www.mallinsonsofoldham.co.uk Trent Industrial Estate, Duchess St, Shaw Oldham, Lancashire, OL2 7UT mallinsons.sales@btconnect.com 01706 299000
Valentine Equipment Limited www.valentinefryers.com 4 Trafford Road, Reading, Berks., RG1 8JS info@valentinefryers.com 0118 957 1344
Frying Range Engineers KLS Frying Ranges Service 8 Austin Fields Kings Lynn PE30 1P
T: 01553 772935 / 07770 568939 W: www.klsonline.co.uk E: sales@klsonline.co.uk
Gazebos/Mobile Units Instant Promotion (UK) Ltd
Bilborough, Nottingham, NG8 4LU 0115 929 1101
info@logicvending.co.uk 0808 278 3327
Adams Fast Food Supplies
Fracino
www.adamsfastfoods.com Various UK Depots 01274 492044 Ask for local depot number
www.fracino.com 18-22 Birch Road East, Birmingham, B6 7DB sasles@fracino.com 0121 328 5757
Marfast www.marfast.co.uk 30 Broughton Street, Manchester, M8 8NN pani@marfast.co.uk 0161 833 0024
Grease Traps Oli Environmental Services
Caterlink Limited
www.greasemanagement.co.uk Eaton Works, Allthorpe Street, Leamington Spa, CV31 2AU 01926 432030
www.caterlink.co.uk Units 7-8, Bodmin Business Park, Launceston Road, Bodmin, Cornwall, PL31 2RJ sales@caterlink.co.uk 01208 78844
Hog Roast Machines and Barbecues
Beechdean Dairies Limited
The Hogg Boss www.thehoggboss.com Peake Products, Unit 4, Walton New Road Ind. Estate, Bruntingthorpe, Lutterworth, Leics., LE17 5RD sales@thehpggboss.com 0116 247 8500
Tasty Trotter
Cinders Barbecues
Promart Manufacturing Ltd www.promart.co.uk Unit 2B Caddick Road, Knowsley Industrial Park South, Merseyside, L34 9HP sales@promart.co.uk 0151 546 4666
www.cindersbarbecues.co.uk High Bentham, Lancaster, LA2 7NB Karen@cindersbarbecues.co.uk 01524 262900
Hot Drinks Equipment Franke Coffee Systems UK Ltd
Estate, Bedwas, Caerphilly,
www.coffee.franke.com 6A Handley Page Way, St Albans , Hertfordshire, AL2 2DQ Sales@Frankecoffeesystems.co.uk 01923 635700
CF83 8XP
Espresso Essential
T: 029 2085 3200 • F: 029 2085 3323
E: info@petersfood.com
W: www.petersfood.com
Brakes www.brake.co.uk UK wide 0345 6069090
Bidvest Foodservice www.bidvest.co.uk 814 Leigh Road, Slough, SL1 4BD 01494 555900
Hopwells Ltd www.hopwells.com Head Office, Glaisdale Drive,
56
Fastfood Professional • April and May 2020
Carpigiani UK Ltd
GMG Ltd
VTO (Vertical Take Off)
Unit 1, Greenway, Bedwas House Industrial
Ice Cream www.carpigiani.com Faculty House, 214 Holme Lacy Road, Rotherwas, Hereford, HR2 6BQ 01432 346018
www.tastytrotter.com Bridge Street, Clay Cross, Derbyshire, S45 9NU info@tastytrotter.com 01246 866800
Peter’s Food Service
www.scanomat.co.uk sales@scanomat.co.uk 0800 032 7581
www.olienvironmentalservices.co.uk 6 Chapel Lane, North Luffenham, Oakham, LE15 8JP anthony@olienvironmentalservices.co.uk 01780 720679
www.instantpromotion.co.uk Unit 7, Liberty Industrial Park, South Liberty Lane, Bristol, BS3 2SU enquiries@instantpromotions.co.uk 0117 963 1668
General Catering Supplies
Scanomat UK
www.espressoessential.co.uk Unit 2, Oakley Green Nurseries, Westerleigh Hill Road, Westerleigh, Bristol, BS37 8QZ 0800 731 2980
Tchibo Coffee International Ltd www.tchibo-coffee.co.uk Tchibo House, 7-8 Blenheim Road, Epsom, Surrey, KT19 9BE 01372 541881
Logic Vending www.logicvending.co.uk The Maltings Business Centre, Stanstead Abbotts, Hertfordshire, SG12 8HG
www.beechdean.co.uk Old House Farm, North Dean, High Wycombe, Bucks, HP14 4NL farmhouse@beechdean.co.uk 01494 563980
Taylor UK www.taylor-company.co.uk 106 Claydon Business Park Great Blakenham, Ipswich Suffolk, IP6 0NL sales@taylor-company.co.uk 0800 838 896
Hopkins Catering www.hopkins.biz Kent Road, Pudsey, Leeds, LS28 9NF info@hopkins.biz 0113 257 7934
Longo & Co www.mrwhippy.biz Unit 5A, Steps Ind. Estate, Magdale, Honley, Huddersfied, West Yorks., HD9 6RA info@mrwhippy.biz 01484 606351
Kebab Suppliers Double A Kebabs Millennium Business Park, Mansfield Nottinghamshire, NG19 7JX T: 01623 422888 E: info@doubleakebab.co.uk W: www.doubleakebab.co.uk Istanbul Meats www.istanbulmeats.com Unit 3, First Avenue, Drum Industrial Estate, C hester le Street, Birtley, Co. Durham, DH2 1AG enquiries@istanbulmeats.com 0191 492 3909
Golden Delight Foods Ltd, www.goldendelightfoods.co.uk 26 Clayton Road, Birmingham B8 1JE 0121 327 8800
April and May 2020 • Fastfood Professional
56
Peter’s Food Service
Fylde Fresh & Fabulous
www.kismetkebabs.co.uk Milton House, Maldon Road, Latchingdon, Essex CM3 6LF 01621 744 055
www.petersfood.com Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP 029 2085 3200 info@petersfood.com
www.fyldefreshandfabulous.com Fylde Fresh & Fabulous, Stanley Villa Farm, Back Lane, Weeton, Preston, PR4 3HN sales@fyldefreshandfabulous.com 01253 836444
Paragon Quality Foods Ltd www.paragonqualityfoods.com Quadrant 3, Yorkshire Way, West Moor Park, Armthorpe, Doncaster, DN3 3FB sales@paragonqualityfoods.com 01302 834141
Oil Management
Holland’s Pies www.hollandspies.co.uk Baxenden, Accrington, Lancashire, BB5 2SA enquiries@hollandspies.co.uk 01706 213591
Pizza & Pasta
Premier1 Filtration
Express Foodservice
www.premier1filtration.co.uk Kiln Head Spring, Kneeton Lane, Barton, DL10 6NB info@premier1filtration.com 01325 377189
www.express-foodservice.co.uk Unit B, Dominion Way, Rustington Trading Estate, Littlehampton, West Sussex. BN16 3HQ info@expressfoodservice.co.uk 01903 775077
Packaging
Eurilait
Coveris UK Food & Consumer 7 Howard Road, Eaton Socon St Neots, Cambs PE19 8ET T: 01480 476161 E: UK@Coveris.com W: www.coveris.com Crafti’s Ltd (For Kids) www.craftis.co.uk 3rd Floor, Towcester Mill, Chantry Lane, Towcester, Northants, NN12 6AB 01327 358508
W F Denny www.wfdenny.co.uk Unit 7, Tudor Road, Altrincham Business Park, Broadheath, Cheshire, WA14 5RZ info@wfdenny.co.uk 0161 927 4949
It’s a Wrap (JR Press) www.jrpress.co.uk 3 Egerton Close, Daventry Northants, NN11 8PE sales@jrpress.co.uk 01327 301566
PlanglowLtd www.planglow.com The Quorum, Bond Street South, Bristol, BS1 3AE contactus@planglow.com 0117 317 8600
Southern Fried Chicken www.southernfriedchicken.com Unit 1, Headley Park 9, Headley Road East, Woodley, Reading, Berkshire, RG5 4SQ sales@southerfriedchicken.com 0118 944 1100
Pies Pukka Pies Ltd The Halcroft, Syston,
www.eurilait.co.uk Leighton Lane Industrial Estate, Leighton Lane, Evercreech, Somerset, BA4 6LQ craigbrayshaw@eurilait.co.uk 01749 838100
999 Pizza Toppings UK www.999pizzatoppings.co.uk Unit 6, Teakcroft Fairview Industrial Park Marsh Way Rainham, Essex, RM13 8UH info@999pizzatoppings.co.uk 01708 558885
Venice Bakery UK Ltd www.venicebakery.co.uk Unit 2, Crown House, Queen Street, Bexleyheath, Kent, DA7 4BT adam@venicebakery.co.uk 0208 301 2624
Pan’Artisan Units 25/26 Holmbush Industrial Estate, Holmbush Way Midhurst, West Sussex GU29 9HX enquiries@panartisan.com 01730 811490
www.kirenfoods.co.uk Unit 3, Smallbridge Business Park, Riverside Drive, Rochdale, Greater Manchester, OL16 2SH enquiries@kirenfoods.com 01706 526732
Stoupid Pizza UK www.stupid-pizza.co.uk 84 Holmsdale Road, Coventry, CV6 5BJ stoupid.pizza@gmail.com 02476 278102
Potatoes www.bestchips.co.uk AHDB Potatoes Agriculture & Horticulture Development Board, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2TL 024 7669 2051
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Potato White Company Unit 7B Bessingby Industrial Estate Bridlington, East Yorkshire, YO16 4SJ T: 01262 228286 E: info@selectsundries.co.uk W: www.selectsundries.co.uk
Drywite www.drywite.co.uk The House of Lee, Park Lane, Halesowen, West Midlands, B63 2RA T: 01384 569556
Poultry Suppliers Central Foods Maple Court, Ash Lane Collingtree Northampton NN4 0NB T: 01604 858 522 E: info@centralfoods.co.uk W: www.centralfoods.co.uk
Riverside Food Services Units 1-4, The Stables, Sutton Farm, West
T: 01691 839288 E: mandy@riversidefoods.co.uk W: www.riversidefoods.co.uk
AHDB
W: www.pukkapies.co.uk
Potato Treating & Equipment
Felton, Oswestry, Shropshire,
trade@pukkapies.co.uk E: trade@pukkapies.co.uk
www agrico.co.uk Castleton of Eassie, Glamis, By Forfar, Angus, DD8 1SJ potatoes@agrico.co.uk 01307 840551
www.pizza-baguette.co.uk Genus, Hammond Close Attleborough Fields Ind. Est. Nuneaton, Warks., CV11 6RY info@pizza-baguette.co.uk 02476 254941
Leicester, LE7 1LD T: 0116 264 4004
Agrico UK Ltd.
Pizza and Baguette
Kiren Foods
TRADE DIRECTORY
Kismet Kebabs
SY11 4HX
Dibs Distribution www.dibsdistribution.co.uk 1432b Clock Tower Road, Isleworth, Middlesex,TW7 6DT sales@dibs.uk.com 0208 568 6668
Nila UK Ltd www.nila.co.uk Unit 9b, Beaver Ind. Estate, Brent Road, Southall, Middx., UB2 5FB food@nila.co.uk 020 8744 7700
Refrigeration Adande Adande Refrigeration Ltd. 45 Pinbush Road, South Lowestoft Ind. Est Lowestoft, Suffolk NR33 7NL sales@adande.com adanderefrigeration.com 0844 376 0023 April and May 2020 • Fastfood Professional
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TRADE DIRECTORY
Hoshizaki/Gram 2 The Technology Centre London Road, Swanley,Kent, BR8 7AG E: Hoshizaki - uksales@ Hoshizaki.co.uk E: Gram - info@gramuk.co.uk W: www.hoshizaki.co.uk W: www.gramuk.co.uk T: Hoshizaki - 0845 456 0585 T: Gram - 01322 616 900
Jestic Foodservice Equipment
McWhinney’s Sausages www.mcwhinneys.com 10 Balloo Way, Balloo Industrial Park, Bangor, Co. Down, N. Ireland, BT19 7QZ info@mcwhinneys.com 028 9127 1811
www.jestic.co.uk Units 3 & 4, Dana Estate, Transfesa Road, Paddock Wood, Kent, TN12 6UU info@jestic.co.uk 01892 831960
Pukka Pies Ltd
Williams Refrigeration
W: www.pukkapies.co.uk
Bryggen Road, North Lynn Industrial Estate, Kings Lynn, Norfolk, PE30 2HZ 01553 817000
Foster Fridge www.foster-fridge.com 1st Floor, The Coach House, Montpelier Mews, High Street South, Dunstable, Bedfordshire, LU6 3SH info@foster-fridge.com 01582 788486
Polar Refrigeration www.polar-refrigerator.com Unit 8, Access 18, Bristol, BS11 8HT See website for stockists
Sauces & Marinades The Crucial Sauce Company Ltd Unit 1b, Nechells Business Centre, 31 Dollman Street, Nechells, Birmingham, B7 4RP T: 0121 333 3233 E: info@thecrucialsaucecompany.co.uk W: www.thecrucialsaucecompany.co.uk
BI Europe Limited www.bilimited.com Unit 21 – 22 Kernan Drive, Loughborough, Charnwood, LE11 5JF info@bilimited.com 01509 631650
The Halcroft, Syston, Leicester, LE7 1LD trade@pukkapies.co.uk T: 0116 264 4004 E: trade@pukkapies.co.uk
Peter’s Food Service www.petersfood.com Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP 029 2085 3200 info@petersfood.com
Westaway Sausages Ltd. www.westawaysausages.com 3-6 Rydon Industrial Estate, Canal Way, Kingsteignton, Newton Abbot, Devon, TQ12 3SJ 01626 333101
Metrow Foods Limited www.metrow.co.uk Airborne Close, Leigh-on Sea Essex, SS9 4EN helpdesk@metrow.co.uk 01702 527441
Suffolk Meat Traders www.suffolkmeattraders.co.uk Grove Lane, Elmswell Bury St. Edmunds Suffolk, IP30 9HN sales@suffolkmeattraders.co.uk 01359 242 500
Holland’s Pies www.hollandspies.co.uk Baxenden, Accrington, Lancashire, BB5 2SA enquiries@hollandspies.co.uk 01706 213591
Dibs Distribution www.dibsdistribution.co.uk 1432b Clock Tower Road, Isleworth, Middlesex, TW7 6DT sales@dibs.uk.com 0208 568 6668
Keejays Limited www.keejays.com Crockatt Road, Lady Lane Ind. Estate, Hadleigh, Suffolk, IP7 6RD enquiries@keejays.com 01473 827304
Sausages, Pies and Burgers James T Blakeman & Co Ltd, www.blakemans.co.uk Millenium Way, High Carr Business Park, Newcastle –under- Lyme, Staffordshire, ST5 7UF admin@blakemans.co.uk 01782 569610
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Fastfood Professional • April and May 2020
Rollover Limited www.rollover-uk.com Rollover House, 802 Oxford Avenue, Slough, Berks., SL1 4LN info@rollover-uk.com 01753 575558
The Franconian Sausage Company www.franconian.co.uk Unit 26, Eldon Way, Paddock Wood, Kent, TN12 6BE info@franconian.co.uk 01892 837816
Shopfitters & Fabricators Barland Shopfitting Specialists www.barlandshopfitters.co.uk Unit 18, Honey Hall Ing, Huddersfield, West Yorks., HD2 1GP info@barlandshopfitters.co.uk 0800 043 5523
Elite Shopfitters Leeds Ltd. www.eliteshopfittersleads.co.uk 5 Wharfe Mews, Cliff Terrace, Wetherby, LS22 6LX elitshopfittersleeds@iidp.co.uk 0113 258 3324
Jephsons Shopfitters Ltd www.jephsonsshopfitters.co.uk Maun House, Maun Way, Hermitage Lane, Mansfield, Nottinghamshire, NG18 5GX info@jephsonsshopfitters.co.uk 01623 645809
Promart Manufacturing Ltd www.promart.co.uk Unit 2B Caddick Road, Knowsley Industrial Park South, Merseyside, L34 9HP sales@promart.co.uk 0151 546 4666
Trade Bodies Marine Stewardship Council (MSC) www.msc.org Marine House 1 Snow Hill London, EC1A 2DH 0207 246 8900
Seafish www.seafish.org 18 Logie Mill Logie Green Road Edinburgh, EH7 4HS Seafish@seafish.co.uk 0131 558 3331
Seafood Scotland www.seafoodscotland.org 18 Logie Mill Logie Green Road Edinburgh, EH7 4HS enquiries@seafoodscotland.org 0131 557 9344
NEODA PO Box 1184, Bromley Kent, BR1 9XW T: 020¬ 8464 3954 E: lynda.simmons@neoda.org.uk W: www.neoda.org.uk
British Frozen Food Federation (BFFF) www.bfff.co.uk Warwick House, Unit 7, Long Bennington Business Park, Main Road, Long Bennington, Newark, Notts, NG23 5JR 01400 283090
British Kebab Awards www.britishkebabawards.co.uk 8th Floor, Elizabeth House 39 York Road, London, SE1 7NQ, info@ceftus.org / nominationskebabawards@ gmail.com 020 7183 4272
PAPA The Pizza, Pasta and Italian Food Association www.papa.org.uk Association House 18C Moor Street Chepstow NP16 5DB 01291 636338
Asian Catering Federation www.acfederation.org London Pall Mall 100 Pall Mall St James London, SW1Y 5NQ April and May 2020 • Fastfood Professional
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KFE School of Frying Excellence www.kfeltd.co.uk Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough PE6 8LD sales@kfeltd.co.uk 01778 380448
National Federation of Fish Friers www.federationoffishfriers.co.uk 4 Greenwood Mount, Leeds, LS6 4LQ mail@federationoffishfriers.co.uk 0113 230 7044
Crossways Foodservice Consultants 29 High Street Needingworth, St Ives Cambridgeshire, PE27 4SA
T: 07725 434173 Crossways E: crosswaysfc@gmail.com W: www.foodserviceconsultants.co.uk Carpigiani Gelato University UK www.gelatouniversity.com/uk Carpigiani House Coldnose Rd Rotherwas Industrial Estate Hereford, HR2 6JL janethompson@carpigiani.co.jp 01432 346 018
Uniforms United Workwear www.unitedworkwear.com The United Collection Ltd 80A Ashfield Street London, E1 2BJ info@unitedcollection.co.uk 0207 780 1746
T & T Embroidery Solutions Ltd www.allembroiderysolutions.com 98 Morley Drive, Ely Cambridgeshire tandtembroiderysolutions@gmail.com 07783 628397
Simon Jersey www.simonjersey.com Altham Accrington Lancashire, BB5 5YE sales@simonjersey.com 0370 4609 047
Best Workwear www.bestworkwear.co.uk FRS Countrywear Limited Unit 1 Building 6 Stanmore Ind. Est. Bridgnorth Shropshire, WV15 5HP sales@bestworkwear.co.uk 08454 65 66 65
Utilities
Web Design
107 Berrows Business Centre, Bath Street, Hereford, HR1 2HE
T: 01432 378690
www.gallonesfranchise.com
Pro Web Design
Harry Ramsden’s
www.prowebdesignuk.com 119 Hertford Road, London, EN3 5JF info@prowebdesignuk.com 0203 659 4745
www.harryramsdens.co.uk
Shinebright Creative www.shinebrightcreativecc.co.uk 13 University Road Leicester, LE1 7RA info@shinebrightcc.com 0116 255 3400
London Fish and Chips www.londonfish-chips.com
Mexigo www.mexigo.uk
Muffin Break www.muffinbreak.co.uk
Papa John’s www.papajohns.co.uk
Wholesalers and Cash and Carry
Pepe’s Piri Piri www.pepes.co.uk
Central Foods
Peri Peri Original
Maple Court, Ash Lane Collingtree Northampton NN4 0NB
www.periperioriginal.co.uk
T: 01604 858 522 E: info@centralfoods.co.uk W: www.centralfoods.co.uk
Pita Pit UK www.pitapituk.com
Pizza Time www.pizzatime.co.uk
Quiznos Booker Limited www.booker.co.uk Irthlingborough Road, Wellingborough, Northants, NN8 1LT 01933 371000
www.quiznossub.co.uk
Sam’s Chicken www.samschicken.com
Subway www,subway.com
Costco (Head Office) National locations www.costco.co.uk Hartspring Lane, Watford, Hertfordshire, WD25 8JS 01923 213113
Khanjra International Foods Ltd www.khanjra.co.uk Greenbank Business Park, Blakewater Road, Blackburn, Lancs, BB1 3HU 01254 676793
Parfetts (Head Office) www.parfetts.co.uk Didsbury Road, Stockport, SK4 2JP 0161 429 0429
Franchise Opportunities Banger Bros www.bangerbros.co.uk
Chicken Cottage www.chickencottage.com
Chop & Wok www.chopandwok.co.uk
Chopstix support@franchising.com
Chozen Noodle www.chozen.co.uk
Utility Helpline
Gallones Ice Cream Parlours
TRADE DIRECTORY
Training & Consultancy
Waffle Delight www.waffledelight.co.uk
You could be telling readers about your business or service on this page Call Athol now to book a space on
07725 434173 Standard and Premium Box listings available
Doner Kebab German Doner Kebab www.donerkebab.net
Empire Dogs
E: brian@utilityhelpline.co.uk
www.empiredogs.co.uk
W: www.utilityhelpline.co.uk
Flamin’ Chicken
TRADE DIRECTORY
info@theflaminchicken.com
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