Fast Food Professional December2019-January 2020

ISSN 2514-989X

(Formerly Fish & Chips & Fast Food Magazine) The Nations Favourite Takeaway Magazine Now Celebrating its 28th Year

Shmoo step into a winter wonderland with a trio of milkshake recipes Awards Up-Dates Three is the magic number Top Three Best Foodservice Operator - Top Three Seafood Week Cod-tributions Top Three NFFF Quality Award Champion - Top Three new fish and chip shops

1

Elite Seafood Ambassador

Speakers Confirmed for WiFC

Fastfood Professional • December and January 2019/20

35% faster World’s First Cookie Dough December and January 2019/20 • Fastfood Professional 1 \than other Solar Ice Comes in from conveyor ovens Cream Van the Cold

2

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

2

From our headquarters in Wiltshire, our team of 25 multi-skilled catering and electrical engineers, undertake 10,000+ jobs each year at almost 1,700 sites across Great Britain.

Where did the year go?

F

irst of all, let me thank our advertisers, sponsors,

readers for all of your help and support in what has been a very challenging year for everyone, and we still don’t know what will happen with Brexit in the New Year.

Once the Christmas rush is over, many will be making their business plans for 2020 and hopefully things will be clearer so that firm plans can be made and got on with.

​​ The QSR part of our name stands for Quick Service Restaurant, and it’s within this fast moving restaurant sphere that we have the majority of our experience and expertise. Over the last 30 years, we have become the trusted service partner to some of the biggest names in the UK food industry, including:

After Christmas, January brings the eagerly awaited National Fish and Chip Awards which will celebrate the best of the best in the sector. With more categories added every year, this can only be good for the quality of Fish and Chips served in the UK. For more information, go to www.seafish.org/fish-chip-awards Not to be outdone, The 8th British Kebab Awards will take place in early 2020. Like previous years, this promises to be a grand ceremony with a variety of journalists and other public and business personalities.

This category is going from strength to strength in recent years, helped and supported by these wards to drive innovation and quality. To find out more, go to www.britishkebabawards.co.uk/ Wishing in you all a very happy Christmas and a fabulous 2020.

Athol

Annual Subscription UK: FREE Overseas: £37

“Our aim is to deliver service excellence by prioritising our clients’ safety and satisfaction, and to remain one of the most significant and respected service companies in the UK.” Bob Kirby, Managing Director As you would expect from commercial catering equipment specialists, TOTAL QSR Ltd has obtained all the accreditations expected of a trustworthy and professional service company; Safe Contractor Approved, NICEIC Approved Contractor, IOSH, Gas Safe, IEMA, Assured Altius Vendor and we are a member of the British Safety Council.

Fast Food Professional is published six times a year (February & March), (April & May), (June & July), August & September), (October & November) and (December & January).

Newco Media Ltd 26A Osborne Heights, East Cowes, Isle of White. PO32 6FE Many of the views expressed in this publication are those of individual contributors and do not necessarily represent the views of the publisher.

3

Fastfood Professional • December and January 2019/20

To learn more about how TOTAL QSR Ltd can help you with catering equipment sales, installation, service and 24/7 reactive repair, please visit www.totalqsr.co.uk or call 01225 79184 December and January 2019/20 • Fastfood Professional

3

7

12 19

14

8

18

26 38

6 Noteworthy events - jot them down in your diary, tap them into your app 8 Innovative Pubs, Cafes and Bakeries Celebrated in National Awards 9 Fantastic Seafood Week Cod-tributions celebrated by National Fish & Chip Awards 10 Raising the standard for Chippies - NFFF Quality Award Champion finalists 11 UK’s best new fish and chip shops shortlist - National Fish & Chip Awards 12 Lincolnshire Chip Shop Announced as Seafood Ambassador 14 Frying high on success at Richardson’s Fish Bar 16 Three Business-Boosting Speakers Confirmed for WiFC 17 Simpsons Fish & Chips celebrated its 10th birthday in style 18 kp launches the next sustainable Food-to-go packaging range – kp infinity™ 19 The robots are coming… to deliver your milk, in world’s first robot milk round 20 New convection ovens added to Lincat’s compact counter-top Lynx 400 range 21 Alternative Finance Hooks New Opportunities for the Finest Catch 22 35% faster than other conveyor ovens, no noise increase or loss of product quality 24 Food and drink eaten on-the-go from Pantastic!

26 Undisputed Consistency and Flavour Combined with Capacity & Design 27 Alto-Shaam Launches Multi-Media Promotional Campaign For New Vector H Series 28 New gluten-free Golden Valley Foods chicken products listed by Brakes 30 Charcoal cooking is the hot topic at Jestic educational workshop 4

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

4

34

34

31 32 34 35 36 37 38 40 41 42 43 44 47 47 48 49 50 51 52 54 55 56 57 58 59 60 5

16

Wood Works At Basilico Fast Food, Fast Cash with Rob Straathof, CEO at Liberis Finance Sea Salt Differently - Not all salt is born equal Fri-Jado is Highly Commended in FCSI Sustainable Catering Equipment Award WRS Systems roll-out a revolutionary new kiosk for Costa

December - January 2019

Shmoo step into a winter wonderland with a trio of milkshake recipes Cookie Dough Coming in from the Cold and Moving into the Dessert Aisles World’s First Solar & Battery Powered Ice Cream Van Celebrity Chef Gennaro Contaldo to Open Ice Cream & Artisan Foods show

In Every Issue

New Forest Ice Cream Is Bringin ‘Malted Milkshake’ To The Yard Convotherm go Full Steam Ahead with the Launch of their Mini Condensation Hood Pro Starbucks Unveils Epic 35,000-Square-Foot Reserve Roastery in Chicago Heating inside or outside the box Cambro introduces the Cam GoHeat Warming Tray Crafted® Set to Quench the Thirst of Out of Home Market with Convenient 330Ml Range Cano Water: Don’t Bottle It Hoshizaki See Through Launch of Unique Glass Door Refrigerator – The Gram Eco Plus Kg140 Wexiödisk set to sparkle with the launch of their new glasswasher series

Money Matters Our financial section can be found near the back of the issue starting on page 52 in this issue

Lincat unveils new four-zone model of award-winning Phoenix induction oven range Fri-Jado Paints a greener picture Slim Chickens Comes To Bristol Registration is now open for Hotel, Restaurant & Catering (HRC) 2020 4th November 2019 JJ Giving Away Eco-friendly Straws for National School Meals Week Nearly half of managers think British hospitality workers lack food safety and hygiene awareness Roadchef brings first McDonald’s Drive Thru to UK motorways Over half of UK consumers want to eat more seafood The Trade Directory

Fastfood Professional • December and January 2019/20

The Trade Directory Our instant reference for all those important trade contacts can be found starting on page 60 in this issue

December and January 2019/20 • Fastfood Professional

5

Noteworthy events - jot them down in your diary, tap them into your app

February

getting all of the family involved in the cooking. With so

1th-13th February

what kind of a pie lover you are – Whether it’s a savoury

MAY

many great recipes available it just falls to you to decide

Ice Cream & Artisan Food Show 2020, Yorkshire Event Centre, Harrogate

pie, a dessert pie, a crumble, a pasty or a pizza pie you can get a whole week of entertainment from attempting to make them, and even more fun trying them all!

The Ice Cream & Artisan Food Show is a unique expo showcasing a huge assortment of ice cream varieties together with its equipment and supplies. This show

3rd-5th March

provides a unique forum for suppliers, retailers, caterers

HRC - formerly Hotelympia

and manufacturers of ice cream products. The show aims

Excel, London

to encourage and support the production, vending and

“International exhibition of foodservice and hospitality.”

consumption of premium quality ice creams and other

One event, four shows... HRC is the world’s premier foodservice and hospitality event that has been an

frozen treats.

integral part of the UK market for almost 75 years. HRC is your opportunity to be part of a prestigious UK industry

23rd February

institution. It is the only event which brings together such

FRY I.T.

a broad cross section of the hospitality and foodservice

Peterborough Arena

community, attracting more suppliers from catering

Specifically brought to you by Friars Pride, the FRY I.T.

equipment, food and drink, interiors, tableware, technology

trade exhibition is designed with fish friers and caterers

and operators.

in mind. This trade show offers you the opportunity to

April

meet manufacturers to the industry, taste test products before you buy and get yourself up to date with the latest information via our Seminar programme.

30th March-1st April

Food and Drink Expo

March

NEC, Birmingham Providing the number one route to the UK food and drink

2nd-8th March

market. Join the UK’s most progressive food and drink

British Pie Week

professionals on 30th March- 1st April 2020 for five shows

Everywhere

covering the complete supply chain. Food & Drink Expo

British Pie Week takes place every year on the first full

will run alongside Foodex, The Ingredients Show, National

week of March and was started back in 2007 by Jus-Rol.

Convenience Show and Farm Shop & Deli Show. The UK

As a fully fledged nation of pie lovers, it’s a great fun

Food Shows attract buyers and decision makers from

awareness day to get behind and can be a nice way of

across the whole industry, who will converge to uncover

Sign up at www.fastfoodpro.com to receive a regular FREE copy of Fast Food Professional Magazine delivered to your door 6

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

6

the hottest trends, latest product launches and the industry’s vision for the future.

May 19th-2oth April

Natural Food Show ExCeL London The Natural Food Show is the only event where you will discover the biggest selection of the latest food and drink innovations to be launched into this exciting and growing sector, from the UK and around the world.

June 5th June

National Fish & Chip Day Everywhere Following the resounding success of last year’s National Fish and Chip Day, NEODA is delighted to annouce that Fish & Chip lovers across the UK are coming together again to celebrate the nation’s favourite dish on Friday, 7th June 2019.

National Fish & Chip Day 2019 is set to be even bigger than last year as it brings together everyone involved in creating this iconic British dish; from Fish & Chip shops, pub chains, restaurants, retailers, to the fisherman and farmers who provide the sustainable and natural ingredients needed to create this family favourite.

Don’t miss your chance to get involved and build support - start tweeting with the hashtag #nationalfishandchipday now! Register on the website

Krispies Fish and Chips launches UK’s first digital-only fish and chip shop Winner of Fish and Chip Shop of the Year 2019, Krispies is an Exmouth fixture. With one store already beloved by locals, Krispies has now opened a second site, which will be wholly digital.

P

owered by Preoday, the Krispies mobile and online ordering service enables customers to get their favourite fish and chips delivered to them or pick them

up from the store. Customers can order online through the Krispies website, or download the app from Google Play or the App Store.

Krispies has always been a company with a mission. Even in the early days, owners Tim and Kelly Barnes had a clear vision for Krispies to become one of the best Fish & Chip shops in the UK. And over the years they have gained a reputation for outstanding food and customer service and have won both national and local awards. Krispies pride themselves on serving fabulous food and they are very proud to be one of approximately 100 fish & chip shops in the UK to be MSC Certified.

18th-21st June

BBC Good Food ~Show Live Birmingham NEC The ultimate summer day out Fresh seasonal flavours, high-class entertainment and two Shows with one ticket!

The biggest summer food festival to hit the Midlands!

Packed with seasonal produce, ideas for al-fresco entertaining, the UK’s top chefs cooking up fresh recipes live on the numerous stages across the Show. Plus - unique to this Show – your ticket includes FREE entry to BBC Gardeners’ World Live, providing a variety of seed to plate inspiration, a vast range of grow your own ingredients and plenty of ideas to get your garden entertaining-ready!

7

Fastfood Professional • December and January 2019/20

Tim Barnes, owner of Krispies, says, “When we won the Seafish Fish and Chip Shop of the Year award earlier this year, it just inspired us to try to improve our offering further.

This new digital-only store means that all of the customers of that store can order their fish and chips ahead of time and get them at their convenience, be it by popping in or taking advantage of our delivery service and having meals brought to them.”

Nick Hucker, CEO of Preoday, adds, “Krispies’ digital-only shop is a truly original step in the industry, and a UK first.

We’re proud to work with innovative companies like this and look forward to their customers enjoying the convenience of the apps and online ordering. Moreover, the data that these services provide will enable Krispies to provide an even better experience to its customers.”

December and January 2019/20 • Fastfood Professional

7

Innovative Pubs, Cafes and Bakeries Celebrated by Serving up Fantastic Fish and Chips in National Awards In the search for the UK’s best fish and chips, businesses such as pubs, cafés and bakeries have showcased their skill in preparing one of the nation’s favourite takeaway dishes. By serving outstanding fish and chips in a venue other than the traditional takeaway or restaurant, these businesses have gained a place in the National Fish and Chip Awards 2020.

O

rganised by Seafish, the National Fish & Chip Awards

To reach this stage of the competition, the shortlisted

is an annual UK-wide competition celebrating true

businesses were assessed against a wide variety of judging

excellence in the fish and chip industry. The award

criteria including responsible sourcing policies, preparation

for Best Foodservice Operator is open to outlets including

and cooking techniques, promotional activity and menu

pubs, restaurants, leisure centres, cafes and more, where

innovation.

fish and chips is included on the menu but not as the main

The three shortlisted businesses exceeded expectations

product.

in providing both great service and delicious fish and chips

The three shortlisted businesses are:

to their customers and the award recognises the significant

Mary Lambert Bakery, Hartlepool, Country Durham

contribution these businesses make in promoting the nation’s favourite dish, fish and chips.

Marcus Coleman, Chief Executive at Seafish, said: “This award is proof that you the UK is home to high quality fish and chips in places other than fish and chip takeaways and restaurants. This award category celebrates businesses that don’t solely focus on producing fish and chips, but nevertheless go the extra mile to create great a great tasting product and provide customers with a memorable dining experience. Well done to the shortlisted businesses!”

The Real Food Café, Tyndrum, Perthshire

Seafish Appointed Awards Judge and Chef Ambassador, Rob Green said: “With more and more pubs, restaurants and cafes committed to serving high quality fish and chips, it is fantastic to see an award category that recognises the excellent fish and chips as well as other seafood offerings and high customer service standards. The Best Foodservice Operator Award was an impressive category to judge with all the entrants being of a high standard. Some of the entrants went above and beyond, such as offering different seafood species, using local beer in their batter, using digital

The Woodman’s Arms, Whickham, Tyne and Wear

channels to highlight sustainability or making homemade bread.”

The winner will be announced at The National Fish & Chip Awards in London at the Royal Lancaster Hotel on January 23 2020.

For more information about the awards visit: https://www. seafish.org/fish-chip-awards or follow @fishnchipawards / #fishnchipawards on Twitter.

8

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

8

Fantastic Seafood Week Cod-tributions celebrated by National Fish & Chip Awards Showcasing unique ways of getting involved in a week-long celebration of seafood, the top three businesses in the Seafood Week Award category for the 2020 National Fish & Chip Awards have been revealed today.

O

rganised by Seafish, the public body that

As well as critiquing businesses on their engagement

supports the £10bn UK seafood industry,

with Seafood Week, competition judges also assessed

both Seafood Week and the National Fish &

entrants against a wide variety of judging criteria including

Chip Awards are annual UK-wide campaigns.

responsible sourcing policies, preparation and cooking

One celebrates the fantastic range of seafood produce available and the other rewards excellence in the fish and chip industry.

techniques, promotional activity and menu innovation.

The three shortlisted businesses went above and beyond in promoting Seafood Week to their customers, while also

The Seafood Week Award is open to fish and chip businesses

providing great customer service and delicious fish and chips.

that participated in the 2019 Seafood Week campaign, which

Marcus Coleman, Chief Executive at Seafish, commented:

ran from 4-11 October. From local community competitions, to

“The annual Seafood Week campaign, which celebrates

daily specials and social media posts highlighting the many

all things fish and shellfish, is a highlight in the seafood

benefits of eating more seafood, these businesses were

industry’s calendar. The initiative encourages fish and chip

shining lights in this year’s campaign.

businesses to engage with their customers to promote the

The three shortlisted businesses are:

Fish Works, Largs, Ayrshire

fantastic flavours and health benefits of seafood to inspire more people to eat fish more often.

“With enticing promotional campaigns that combined innovative marketing materials and techniques, the passion for increasing seafood consumption was evident in these businesses. Congratulations to them all!”

Ben Bartlett, Seafish Chef Ambassador and Awards Judge, added: “This award category is a fantastic way to

Penaluna’s Fish and Chips, Hirwaun, Rhondda Cynon Taf

celebrate the great taste experiences to be enjoyed by eating fish and shellfish, and I was extremely impressed by the standard of entries.

“The shortlisted businesses developed an array of innovative ways to target their customers and it was great to see them promoting the natural and nutritional elements of fish and chips. I would urge other businesses

Shap Chippy, Shap, Cumbria

to get on board with the work that Seafish do to promote seafood throughout the year.”

The winner will be announced at The National Fish & Chip Awards ceremony on 23 January 2020.

For

more

information

about

the

https://www.seafish.org/fish-chip-awards

awards

visit:

or follow @

fishnchipawards on Twitter.

9

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

9

Raising the standard for Fish and Chip Businesses with the NFFF Quality Award Champion finalists Three shops recognised in National Fish & Chip Awards shortlist

T

he three finalists in the running for the prestigious

required to demonstrate that they met the NFFF’s quality

title of NFFF Quality Award Champion, part of

benchmarks which included assessment of the overall

the 2020 National Fish & Chip Awards, have

quality of premises, working practices, key ingredients,

been announced today.

cooked products, hygiene standards and staff training.

The shortlisted businesses are:

Most importantly, it looked at how businesses promoted the significance of this quality mark to customers.

Hillycroft Fisheries, Morley, West Yorkshire

Marcus Coleman, Chief Executive at Seafish, said: “This award is at the heart of the wider awards programme; recognising and celebrating businesses that go above and beyond to provide the highest quality fish and chips in an environment of equally high standards.

“As well as delivering a superior product and service,

Shillingford’s, Neath, West Glamorgan

these businesses have demonstrated excellence and set fantastic standards for the wider fish and chip industry to aspire to. Congratulations to them.”

Andrew Crook, President at The National Federation of Fish Friers, added: “Launched in 2011, the NFFF Fish & Chip Quality Award is offered to the industry to improve

The Real Food Café, Tyndrum, Perthshire

operating standards and showcase best practice to UK wide consumers. The NFFF works in conjunction with the Marine Stewardship Council (MSC) as part of the appraisal and accreditation process for the award to ensure that sustainable fish is highlighted to award holders.

“Incorporating our award into the National Fish & Chip

Organised by Seafish, the public body that supports

Awards gives accredited shops the chance to compete to

the £10bn UK seafood industry, the National Fish & Chip

become the champion amongst all NFFF Quality Award

Awards have been inspiring excellence within the UK’s fish

holders. The standard of entries received this year was

and chip sector for over thirty years. The NFFF Quality

once again very high and the judges were impressed by

Award Champion is one of 14 categories up for grabs in

the dedication show by the businesses.”

the national competition. It is an extension of the National

The winner of the NFFF Quality Award Champion

Federation of Fish Friers’ quality accreditation scheme – a

category will be announced at the National Fish & Chip

rigorous industry benchmark that showcases best practice

Awards ceremony, held at the Royal Lancaster London

in the fish and chip industry. The award category is only

Hotel on 23 January 2020.

open to businesses that currently hold an NFFF Quality

For

more

information

about

the

awards

Award and the ceremony crowns the ultimate champion of

https://www.seafish.org/fish-chip-awards or

this prestigious accreditation programme.

fishnchipawards / #fishnchipawards on Twitter.

visit:

follow

@

To reach this stage, the shortlisted businesses were 10

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

10

UK’s best new fish and chip shops announced in National Fish & Chip Awards shortlist The finalists are (in alphabetical order):

variety of judging criteria including innovative approaches to running a new fish and chip shop, promotional activities,

Bertie’s Restaurant & Bar, Edinburgh

and approaches to sustainable and responsible sourcing of key ingredients. The judges also carried out in-depth judging inspections of business premises – assessing both front and back-of-house operations and evaluating product quality and customer service levels.

Marcus Coleman, Chief Executive at Seafish, said: “The future of the fish and chip trade relies just as much on

Lewis’s Fish & Grill in Maidstone, Kent

new entrants coming into the industry as it does on the sustained success of established shops. The calibre of entries in this category continues to get stronger every year, which is most encouraging. It’s no easy feat starting a new business, especially in an industry that can be regarded as relatively niche and is already filled with many

Toll Bar Chippie in Stoney Middleton, Hope Valley, Derbyshire

thriving, long-established businesses.

“Our finalists should be applauded for their successful start in the world of fish and chips – they have taken the challenges and demands that come with a new business in their stride, demonstrating exceptional levels of commitment, talent and dedication. I hope other fish and

O

chip new start-ups are encouraged to follow their lead.”

rganised by Seafish, the public body that

Andrew Marriott, UK Brand and Marketing Manager for

supports the £10bn UK seafood industry,

award sponsor Frymax, added: “The future of our industry

the National Fish & Chip Awards have been

relies on top-quality, highly-motivated fish and chip

inspiring excellence within the UK’s fish and

businesses, like the three finalists on the shortlist for the

chip sector for over thirty years. The Best Newcomer Award

Best Newcomer Award. We’re always looking for unique

is one of 15 categories up for grabs in 2020. It recognises

approaches to fish and chips, so it’s really rewarding to

business owners and operators with less than one year’s

be a sponsor of this award category which celebrates the

experience in the industry, providing an opportunity

new, talented businesses that are passionately driven and

for new businesses to get valuable feedback which can

producing great tasting fish and chips for their customers.”

help them to achieve successful business growth and

The winner of the Best Newcomer Award will be

development.

The top three finalists have beat the competition

announced at The National Fish & Chip Awards ceremony in London on 23 January 2020.

following a second judging round which whittled down the

For further information visit: www.fishisthedish.co.uk/

Top 10 shortlist announced earlier this year. To reach this

win/national-fish-chip-awards or follow @fishisthedish

stage of the competition, the shops were appraised across a

#FishnChipAwards.

11

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

11

Lincolnshire Chip Shop Announced as Seafood Ambassador The Elite Fish & Chip Company has been named as an ambassador for larger portion sizes of boneless and filleted cod – a new and bespoke product launched by the Norwegian Seafood Council and the Ramoen trawler.

T

he award-winning fish and chip chain, which has

the fish by removing any bones from each piece when we

three restaurants and takeaways in Lincolnshire, has

receive a delivery every morning.

been selected as one of 12 fish and chip shops in the

“Stocking this new product means that we’ll be able

country to be an ambassador for one of Ramoen’s

to save time and won’t have to remove any bones from

new product lines – 12 to 16oz and 16 to 32oz boneless and

the fish as it will be delivered to us in a ready-to-cook

skinless grades of fish.

condition. The new larger, boneless and skinless cod is also

A pre-launch was held on Wednesday 20th November at

certified by the Marine Stewardship Council (MSC) and as

The Cod’s Scallops in Nottingham, where ambassadors from

MSC members we’re always keen to champion sustainably

a selection of the UK’s top fish and chip shops and Michelin-

sourced products.”

starred restaurateurs gathered to discuss Norwegian whitefish and the future of sustainable fish and chips.

The Ramoen’s cod was served as battered and panko goujons, as part of the three-course meal prepared by award-winning fish and chip company, The Cod’s Scallops.

Hans Frode Kielland Asmyhr, UK Director at the Norwegian Seafood Council, said: “We’re delighted with the reception that we’ve had from our ambassadors who are all keen to use sustainably sourced Norwegian seafood.”

Katrine Florvaag, Sales Director at Ramoen, said: “One

The Ramoen trawler is a frozen-at-sea vessel which

of the exclusive benefits of the new boneless and filleted

processes whitefish from the cold, clean waters of the

cod is that x-ray guided laser-cutting technology will be

Barents Sea in Norway which is MSC-certified.

used to guarantee consistently sized portions of fish –

The Ramoen’s line of frozen-at-sea larger boneless and

and the Ramoen is one of the first frozen-at-sea vessels

filleted cod is caught, processed and packed within six hours.

in the world to own technology that can produce this new

The event commemorated the collaboration between the

product line.

Norwegian Seafood Council, the Ramoen and one of the UK’s

“Fish fryers and chefs will get to be more creative with

leading suppliers of seafood to retailers and the foodservice

the cod while also benefiting from added value as more

industries, Smales, to increase awareness that origin matters

portions will be filleted owing to the larger size of the fish.”

when it comes to premium quality and sustainability.

The new boneless and filleted cod is now available from

Speaking at the pre-launch, Rachel Tweedale, co-director

Smales to fish and chip shops and restaurants across

at The Elite Fish & Chip Company, said: “We’re thrilled to

the UK. To keep up to date with the product launch, visit:

have been selected as one of 12 fish and chip shops in the

https://seafoodfromnorway.co.uk/.

country to represent Ramoen’s new product.

“We spend a lot of time preparing the food we serve as well as cooking it; one of our daily tasks is to prepare 12

Fastfood Professional • December and January 2019/20

To find out more about The Elite Fish & Chip Company, follow its Facebook, Twitter and Instagram feeds or visit: www.elitefishandchips.com.

December and January 2019/20 • Fastfood Professional

12

13

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

13

Frying high on success at Richardson’s Fish Bar

I

n the fish and chip market, fryers are a key measure

alternative lending. We knew we had an excellent case on

of quality. So when Christopher Richardson drew up

our hands.

plans to update his third-generation takeaway site, we knew just what to do…

We calculated the estimated finance for a five-year lease.

At the end of the contract, Christopher can work towards full

For over 40 years, Richardson’s Fish Bar has been a firm

ownership, retaining these cooking tools for as long as he

fixture in Fleetwood. Christopher’s father and grandfather

wants. Together, the fryers are worth tens of thousands of

passed it on to him, which spurred a change in their frying

pounds. Our lenders allow the client to pay off the lease, place

equipment. Christopher wanted to tread in the steps of his

the equipment at another site if necessary, or sell them on.

forefathers, so he had to ramp up the shop’s competitive edge. And that’s exactly what we enabled him to do.

Without contemporary, top-of-the-range fryers, a chip shop’s quality and turnaround can suffer. Older models leak

In the wake of his leasing approval, we haven’t left Christopher’s side. In fact, Johnson Reed are being considered for more investments (such as signage) in order to market Richardson’s Fish Bar to a bigger audience.

heat, failing to keep temperature at an optimal level whilst

“These tools are the beating heart of our business, but

draining huge amounts of energy. A new range would help

our old range was dated. Thanks to Johnson Reed, we’re

Richardson’s live up to its reputation, save money, and give

fighting fit again and ready to continue the brand’s legacy.”

new and loyal customers better tasting food.

Christopher Richardson

In early 2019, after being introduced by a supplier, we spoke to Christopher. We listened to his story and how it evolved, understanding that lending hadn’t been easy: a few of the family’s past applications were rejected. Yet with recent innovations in the fish market and a desire to keep running costs under control, the time was right to try 14

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

14

15

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

15

Three BusinessBoosting Speakers Confirmed for WiFC Organisers of Women in Fish and Chips

Nana Jan Team

(WiFC), a JJ Foodservice event, have announced that a Business Mentor, Seafood Market Analyst and a techsavvy Chip Shop have joined the Janet (right) with Sir Lindsay Harvey Hoyle (left)

speaker line up.

S

uzi

Pegg-Darlison,

Market

Insight

Analyst

at Seafish, a public body that supports the £10 billion seafood industry, will be revealing the ‘Key Trends and Opportunities’ in the

eating out sector with a particular focus on seafood.

“We are excited to speak at the UK’s first ever event dedicated to women in fish and chips. Fish and chip shops served an estimated 109 million servings of fish and chips as a meal in 2018 (up 5% on the previous year).

“Meals that contained seafood in the eating out market were up 3.7% compared with the previous year which is fantastic news for fish and chip shops,” said Suzi.

Meanwhile, employee retention expert Alan McColm will reveal the practical tools he used to help his restaurant

Nana Jan Delivery Car

to thrive despite challenges in his interactive workshop ‘Improving business performance through your team.’

Alan is the joint-owner of the Award-winning Real Food Café in Tyndrum, which improved operations and business performance through cultural change and investing in people.

Adding a splash of colour to the event is Janet Colclough, Owner of female powerhouse, Nana Jans, a modern

Alan McColm

fish and chip shop in Buckshaw Village, Chorley.

Janet

will

background eye-catching,

reveal in

retail

how and

high-tech,

she

has

logistics

customer

applied to

deliver

journey,

in

her an her

session ‘Delivering a Unique Customer Experience.’

Nana Jans is the winner of the Marketing Innovation Award at the National Fish and Chip Awards 2019 for its ‹Made With Love’ marketing campaign which still turns heads with its vibrant red and yellow branding.

Suzi Pegg 16

Fastfood Professional • December and January 2019/20

The first WiFC event takes place on 13th January 2020 in Birmingham. Register here.

December and January 2019/20 • Fastfood Professional

16

Simpsons Fish & Chips celebrated its 10th birthday in style with hundreds of guests at its store in Priors Road in Cheltenham Live music from The Ambling Band entertained crowds who enjoyed Simpsons’ much loved fish and chips as well as deep fried Bounty bars and ice cream.

A

link to a selection of images from the party is here: https://we.tl/t-YZtAElxZVw Simpsons is run by Bonny Ritchie, under the

expert guidance of Bonny’s mother, Jan, who

has been in the chip shop industry for over 40 years.

Simpsons Cheltenham store opened in 2009 and was awarded the coveted title of UK’s Best Takeaway by Seafish in the National Fish & Chip Awards 2016.

Following on from the success of the Cheltenham shop, Simpsons opened new premises in nearby Stroud in August 2017.

The team behind the Simpsons brand believe the best fish and chips should consist of good, no nonsense natural ingredients – fish, potato and batter and that’s it. Their

MSC certified chip shop in Gloucestershire. The Stroud

batter has no MSG, salt or bulking agents and absolutely

premises were the 100th certified fish and chip shop in the

no artificial colours or flavouring.

UK in October. The MSC hallmark is awarded to people who

Simpsons Fish and Chips Cheltenham was the first 17

Fastfood Professional • December and January 2019/20

commit to using only fish that is sourced responsibly.

December and January 2019/20 • Fastfood Professional

17

kp LAUNCHES THE NEXT SUSTAINABLE FOOD-TO-GO PACKAGING RANGE – kp INFINITY™ London, UK – November 2019 – Klöckner Pentaplast (kp) delivers its first to market packaging for the food service and food-togo sector – taking expanded polypropylene into the future with a sustainable, recyclable innovative range.

I

they are doing the right thing. If collected for recycling, this range will be effectively sorted from other plastics for onward reprocessing into new products.” kp Infinity™ is an innovative addition to kp’s sustainability portfolio that has been proven via an independently run Life Cycle Analysis, to be the most sustainable packaging solution that outperforms other material solutions with significantly reduced energy and water consumption and

magine a premium packaging solution that is fully

has a much lower carbon footprint. Made in the UK, it is

recyclable, keeps your food hotter for longer, is

fully recyclable, meeting the packaging needs of food-to-go

microwaveable, lightweight, durable, water resistant

outlets, and most importantly consumers.

and resistant to acids, alkalis and hot oils - kp did!

Stuart Foster, CEO, Recoup, added: “With so much focus

Introducing the kp Infinity™ range. Barry Turner,

on plastics, packaging and recyclability, I congratulate kp on

Director of Plastics & Flexible Packaging, said, “Another

their ongoing innovations and leadership in this space. We

first from kp as they offer a new fully recyclable packaging

have been pleased to support the development of the kp

solution for food-to-go that will keep food hotter for

Infinity™ packaging range, which I am sure will be a great

longer”.

success. Ten years after it was originally launched, the use

A truly unique solution, kp Infinity™ creates opportunity for the food service sector to meet their sustainability

of 100% recycled PET in kp trays continues to be a great example of creating market demand for recycled plastics.”

commitments as well as providing a premium solution

Launching this new range in November there has already

for the market and consumer convenience. It is the next

been huge interest from distributors and food-to-go outlets

generation packaging solution given its broader functional

– providing them with a vastly improved sustainable and

and sustainability credentials.

recyclable answer to their current packaging needs, while

Helen Bird, Strategic Engagement Manager, WRAP

being one of the most cost-effective solutions. kp Infinity™

commented: “It is great to see not only innovation from kp

meets the needs of consumers and campaigners who are

in the development of this range, but the rigorous process

demanding their packaging should be recyclable – it has

they have undergone in the material selection to ensure

been trialled and tested through several recycling partners

18

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

18

in the UK and in Europe – delivering successful results.

Andreas Leitner, Head of New Business Development, Borealis Polyolefins added, “kp Infinity™ is the packaging of the future – perfectly designed for protecting and supplying food in every respect and now for the first time infinitely recyclable. We are exceptionally proud to be part of this process supplying the materials that create this unique product and look forward to changing the way we produce packaging not just in the UK, but globally.”

Thanks to an independently run consumer survey kp Infinity™ offers a solution everyone can feel good about, endorsing a clear and eye-catching call to action, with a “Recycle me” message embossed on the top of

THE ROBOTS ARE COMING… TO DELIVER YOUR MILK, IN WORLD’S FIRST ROBOT MILK ROUND

W

atch the launch film here: https://youtu.be/ bxQcl63luo4

Full media assets available here – including stills, interview video content, and B-roll The world’s first robot milk round will be launched on Monday, as plant-based drinks brand Plenish have announced that their new ‘Enriched’ range will be delivered by autonomous bots in Milton Keynes, Bucks.

The revolutionary move will not only save customers a journey to the shops, but it’ll also help to save the planet.

the packs to let people know that the package can be

That’s because the delivery robots – run by local

recycled. With the added bonus that it is microwaveable,

technology firm Starship – are powered by eco-friendly

while maintaining durability and protection, it opens up

electric batteries, rather than fuel-guzzling engines.

to a whole new raft of consumer convenience across the

Nipping out for a pint of milk, as the saying goes, can

UK for food businesses, particularly those in the food-

be particularly damaging to the environment as modern

to-go sector.

cars produce twice as much carbon emissions in the first

Katie Bradbury, Sustainability and Packaging Innovation Manager, Bunzl Catering Supplies, commented “A premium and practical range of food-to-go hot food packaging, kp Infinity™ is an example of excellence in product innovation because it has been designed to be recyclable in the existing waste management infrastructure. Product design and material innovation will play a critical part in meeting forthcoming environmental legislation in the catering

five minutes of a journey.

Given that more than half of all British car journeys are less than two miles, this soon adds up.

What’s more, milk production also takes a huge toll on the planet. Environmental scientist Joseph Poore, from the University of Oxford, has shown that Plenish’s plantbased milks have up to 70% fewer carbon emissions than dairy. Making the robot milk round a win-win for the environment.

and hospitality sector, and we are committed to bringing

Kara Rosen, founder of Plenish, said: “We are a future-

the very best packaging solutions from our suppliers to

conscious brand which is always looking to innovate.

our customers. The bold on-pack message ‘Recycle me’

Through our new Enriched range, Plenish have created

provides consumers with a clear and simple message, that

the m*lk of the future – so what better way to deliver it

if disposed of in the correct way, this product can have a

than through a robot milk round?

second life.”

Adam Barnett, President of the Food Packaging division, says, “kp has been a long-term partner to food outlets across the UK for 40 years. We have continually supported the industry with products that meet the cost pressures of owning your own small business, while maximising the consumer eating experience. kp Infinity™ has those credentials at the heart of it and answers the need to

“Our brand ethos is all about healthy you, healthy planet – and this is the embodiment of that.”

Dietician Helen Bond said: “Numerous studies are backing up what Mother Nature has long known: that plant-based foods are powerful allies in the battle for a healthier you, and a healthier environment.

“More and more of us are making the switch to plantbased dairy alternatives.”

enhance the sustainable needs of the modern consumer of food-to-go products. Creating a recyclable product, that provides great heat retention, is heat resistant, moisture resistant and microwave-safe, it also recognises the cost sensitivity in the market, by providing the low-cost solution to a truly sustainable product. A win-win for our long-term partners.” kp Infinity™ - Packaging with a future.

19

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

19

New convection ovens added to Lincat’s compact counter-top Lynx 400 range Lincat has added three space-saving convection ovens to its Lynx 400 range of plug and play electric equipment, in response to the growing number of establishments battling with limited counter space. An evolution of Lincat’s popular LCO ovens, the new models have the unique ability and capacity to hold gastronorms either directly in the shelf runners or placed on supplied shelves.

T

he slim LCOS accommodates 2 x 1/2GN, the tall LCOT accommodates

2

x

2/3GN,

and

the

large

LCOXL

accommodates 4 x 1/1GN. All three offer more shelf space and higher gastronorm capacity than industry competitors

at a similar price point and footprint.

All achieve their compact footprints by having their control panels located underneath the oven doors.

With a temperature range of 50°C to 250°C, these powerful 2.5kW fan-assisted ovens deliver consistent, even results. No installation is required, as they operate from a 13amp plug, and both the dial controls and 55-minute timer are easy to use.

The LCOS and LCOT ovens are equipped with two removable shelves and four shelf positions, whilst the LCOXL has three removable shelves with four shelf positions. All ovens feature sideopening doors, with double-glazed viewing panels and internal lights, to support energy-efficient operation.

These new ovens are also designed to be easy to maintain, since the inner door glass, light bulb and door seal can all be replaced by the user – avoiding costly service calls for routine maintenance.

As with all Lincat equipment, the new Lynx 400 ovens are supplied with a two-year on-site parts and labour warranty. If a piece of equipment does need repairing, it can be done quickly and easily by service engineers, on site, which is a real advantage to any caterer who needs to have their equipment back up and running in the quickest time possible to avoid lost revenue.

Helen Applewhite, Marketing Manager at Lincat, commented: “Our compact LCO convection oven is one of our best-sellers, which is why we decided to develop three further space-saving ovens to add to the range – with a brand-new Lynx 400 logo. They are great choice, where space is limited, for producing a wide range of high-quality foods such as roasted meats, vegetables, potatoes and breads.

“The new ovens are manufactured here in the UK, so customers can be assured they are purchasing a quality piece of kit, which has been produced to a high standard, with easy access to spare parts and excellent aftersales support.” www.lincat.co.uk

20

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

20

Alternative Finance Hooks New Opportunities for the Finest Catch What are your dreams as a fish and chip entrepreneur? It’s the question that lingers at the back of the mind as you find and market a new site. The modest restaurant is a staple in the UK, but maybe you want something less conventional. Something that can only be achieved with a short-term lease from a source beyond the traditional finance channels…

T

hat’s how business owner Danny Koumi funded the

Danny was keen to get going. Johnson Reed understood

launch of his 68-seater venue, The Finest Catch,

this and began to liaise with contractors and suppliers.

earlier in Bicester this year.

“We managed several suppliers’ payment terms for an

Danny was no stranger to the fish and chip trade.

His first chippie, The Ridgeway Fish Bar in St. Albans,

extensive panel of lenders, making the deal stick at the right price,” Mark continues.

opened its doors in 2011. He funnelled tens of thousands

The benefits were tremendous. Alternative finance

of pounds into this shop – a traditional setup with a few

is filling the gap left by banks and other, typical lending

chairs, tables and quality fryers. Indeed, he was left with

sources, giving new businesses the funds that they need

just £80 when he cut the ribbon.

at lower interest rates and with rapid approval timescales.

But he wanted to go bigger. Do more. Push consumer tastes and make their visit for fried food more of an event, instead of just a tasty diversion on the way to somewhere else.

It only took The Finest Catch two weeks to go from request to sign-off.

Leases let you pay back at a steady rate over several

So he scouted for a space that could redefine what a

months or years too. As the equipment starts to make

fish and chip brand is capable of. Yet it wasn’t easy. Out of

its return on investment, any further profits it has made

nowhere, a £50,000 bill for a sewage problem squeezed

you can be used to cover the debt. Additionally, leasing

The Ridgeway’s finances. Danny’s dream for the second

agreements can be claimed as an expense. You’re able

venue suddenly seemed out of reach.

to save tax and money whilst funding a concept that you

Then he took a call from his business partner, Stelios

know just asks for a little confidence to make it work.

Stylianos, who’d found an ideal site in Oxfordshire’s

“We stayed in the background,” Mark adds, “providing

Bicester where a new housing estate was being built.

advice and support until Danny and the team were ready.”

Interest was high. The business could cement itself into

With a diverse menu on the table – including whitebait,

this future community, as if it had always been there.

coley and homemade fish cakes – there was every reason

With funds tight, Danny looked to Johnson Reed – an alternative finance broker – for assistance. As founder

to be excited about the project. And when it came to the launch, there was a queue round the street.

Mark Johnson remembers: “We’d had a professional

Danny has done stints in many high-profile kitchens

relationship for around nine months before Johnson Reed

before (such as Marco Pierre White’s own restaurant), but

came in to help The Finest Catch. Danny knew that we’re

even he found the pace of the orders a challenge to keep

experts in alternative fish and chip shop finance. Other

up with. The Finest Catch truly earned its ‘staple’ status in

brokers can’t do it better than us. We spoke to him, scoped

the Bicester estate.

the space, and pulled a leasing package together.”

“If you’re looking for a large refit like this or the latest

That package included a seven-pan, L-shaped Kiremko

equipment range, come to us,” Mark suggests. “We can

frying range, as well as a full fit-out and cold room. The

introduce you to amazing terms, weigh up all the best

restaurant could serve around 500 portions an hour with

information for underwriters, and bring common-sense

the perfect arsenal of equipment. On-screen, real-time

lending back to your big ideas.”

orders would modernise the kitchen too, and make it more efficient.

21

Fastfood Professional • December and January 2019/20

Learn more by emailing info@johnsonreed.co.uk or calling 0161 429 6949.

December and January 2019/20 • Fastfood Professional

21

By Steve Hemsil, Sales Director – UK & Ireland

35% faster than

other conveyor ovens, with no noise increase or loss of product quality

Continuing to be one of the most popular take-out options in the UK, pizza is a firm favourite that many fast food operators can easily add to their menu.

H

owever, whilst sourcing quality ingredients and

ensuring efficient, rapid heating, bake uniformity and

toppings will help operators create a stand out

perfectly crisp food, time after time. Couple this with the

pizza offering, unless you have an oven that is

1400’s unique microprocessor, guaranteeing controlled

built with pizzas in mind, and is able to cope

bake time and conveyor speed, and operators are left with

with the daily demands, then creating the perfect pizza

the ultimate baking solution; an oven that perfectly cooks

may be a difficult process.

takeaway pizzas, as well as an array of other foods, in one

With a need for speed, takeaway pizza facilities primarily

convenient footprint.

rely on a quick cooking process in order to meet a high

Complete with a stainless-steel exterior and interior, the

turnover of orders fast. Designed to meet these specific

1400 Impinger Conveyor Oven is also exceptionally easy to

requirements, a conveyor oven, such as a Lincoln Impinger,

clean, with Lincoln’s famous large removable front panel

is an ideal option for fast food caterers that are looking

providing additional easy access for deeper cleans.

to introduce, or increase their takeaway pizza offering.

Steve Hemsil, Sales Director – UK & Ireland

Able to produce large volumes of pizzas to a consistently

Welbilt UK

high quality time and again, the Lincoln Impinger provides

Tel: 01483 464900

caterers

an

easy-to-operate

pizza

baking

solution.

https://www.welbilt.uk

Specifically designed to allow staff with varying skillsets to easily achieve consistent, high quality results, caterers are able to offer a stress-free Italian take-out option.

Featuring patented FastBake® technology as an option, the Lincoln Impinger 1400 series has been specifically designed to bake up to 35% faster than other conveyor ovens, with no noise increase or loss of product quality.

Also boasting a 40” baking chamber featuring advanced air impingement technology, the Lincoln Impinger 1400 is specifically designed to enhance bake quality by directing the exact amount of heated air needed onto the product, 22

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

22

SAVE

Call us on:

01539 234 350

up to

75

Order online 24 hours a day

www.ecatering.co.uk Lowest Price Commercial Catering Equipment in the UK *FREE Delivery Within Mainland UK On Orders Over £75 from

only

£129

RRG013

£27.99

from

£269

MIC002

Commercial Microwaves 1000W - Order ref: MIC002 - £129 1800W - Order ref: MIC001 - £399

Quattro Typhoon Auto Hand Dryer 1800 watt

%

on list prices

Premium Bottle Coolers 1 Door - Hinged - Black Order Ref: RRG012 - £269 2 Door - Hinged Doors - Black Order Ref: RRG013 - £299 2 Door - Sliding Doors - Black Order Ref: RRG014 - £319 3 Door - Hinged Doors - Black Order Ref: RRG015 - £399 3 Door - Sliding Doors - Black Order Ref: RRG016 - £419

Order ref: EHZ002 - £27.99

Vactec Sous Vide Thermal Immersion Circulator Professional Ice-A-Cool 1300 ltr Model SV100. 1500w Double Door Stainless Steel Order ref: VSP023 - £119 Refrigerator ICE8960

NOW

£799

only

£119

Order ref: RUS025 - £799

SALE - EXTRA £100 OFF !!

Gastroline Chest Freezers With Stainless Steel Lids

only

£299

Quattro Ice Machines

350ltr - Order ref: FZC001 - £299 650ltr - Order ref: FZC004 - £499

ZB20 20Kg Per Day + 5Kg Storage

IMF003

Order ref: IMF003 - £299 from

£299

ZB26 26Kg Per Day + 7Kg Storage Order ref: IMF004 - £399 ZB50 50Kg Per Day +7Kg Storage Order ref: IMF005 - £419

Stainless Steel Tables and Benches Wide range available online at

Top Quality Convection Ovens Quattro 57ltr - Order ref: OVC004 - £249 Hendi H90 57ltr - Order ref: OVC007 - £269

Gastroline Single & Double Glass Door Chillers With Canopy

from

£69

from

£349

375 ltr - Order ref: RUG009 - £349 600 ltr - Order ref: RUG008 - £699

Elviomex Alfa Hood Dishwasher Single Phase Turbo 1500.

Lowest Price In UK

Countertop Catering Fryers Quattro 8ltr - Order ref: FCE003 - £89

£89

from

£249

Quattro Titanium 108 ltr - Order ref: OVC005 - £449

www.ecatering.co.uk

from

OVC005

Quattro Twin 8ltr - Order ref: FCE005 - £169 Quattro 19ltr + Drain Tap - Order ref: FCE002 - £169 Quattro Twin 19ltr + Drain Taps - Order ref: FCE009 - £269

only

Order ref: DMH009 - £1599

£1599

Italinox 12 inch - 300mm Blade Professional Catering Meat Slicer. Lowest Price In The UK Order ref: VGS019 - £299

from

£179

Undercounter Basket Glasswashers Elviomex 350mm - Order ref: DMG003 - £599 Teikos 400mm - Order ref: DMG004 - £849

DMG003

from

£599

Up to 75% OFF List Prices - Huge Savings, Wide Range, FREE Delivery Within Mainland UK*

All prices shown exclude VAT. Full terms and conditions online at www.ecatering.co.uk. All items while stocks last. *Restrictions apply see website for details.

December and January 2019/20 • Fastfood Professional 23 23 Fastfood Professional • December and January 2019/20

www.ecatering.co.uk

By David Jones, Sales & Marketing Director, Pan’Artisan Lt

Pantastic!

A recent NPD Group report shows Britons’ love of food and drink eaten on-the-go to be one of the fastest growing areas of the UK’s out-of-home foodservice industry. Figures show on-premise consumption is slowing while food-to-go is growing; ‘for the year ending July 2018, there were 4.4billion on-premise visits, a drop of -3.5%, versus 5.1 billion food-to-go visits, an increase of +2%.’

T

he report goes on to say; ‘Looking at dayparts,

adopters of new trends, account for an estimated 12

‘food-to-go’ is eating into breakfast (50% of

million* of the UK population and their influence has

all visits), lunch (48% of visits), and snacking

prompted producers to consider health benefits, allergy

(59% of visits). Dinner is not immune to the

concerns and an increased desire for authentic tastes and

voracious appetite of eating ‘food-to-go’ either,

interesting textures in their bakery offers.

with 37% of all dinner visits comprising food consumed on the move.’

Demand for artisan breads and traditional global bakery items show the strong re-emergence of speciality breads.

Bakery and savoury products represent a high proportion

Popular choices include rye breads, sourdoughs, Indian

of breakfast and lunch menu options; NPD in this area has

paratha and kulcha and Turkish flatbreads. The rise of

been prolific, addressing the demand for alternatives to

inclusions is notable too; sprouted grains such as barley

the declining pre-packed, pre-sliced loaf choice.

and spelt, and a variety of seeds from chia, sunflower,

Millennials, being the drivers of change and early 24

Fastfood Professional • December and January 2019/20

amaranth and pumpkin remain popular.

December and January 2019/20 • Fastfood Professional

24

To meet the needs of consumers, Pan’Artisan instigates

in a 75g format. Tascas offer great versatility – a varied

NPD based on the latest consumer and customer feedback

selection of hot, toasted filled Tascas can be created to

to deliver a wealth of premium quality, convenient and

enhance a breakfast, lunch or dinner menu, which are also

easy to use products, welcomed by chefs and operators

good for hand-held, on the go options.

alike.

They couldn’t be simpler to use; just thaw, bake, fill and

Pan’Artisan’s award-winning bakery products have been

serve. Tascas are suitable for those following a vegan

developed with busy catering operators in mind; the time

diet (except Caesar, which is vegetarian) and contain no

consuming, specialist work has been done, resulting in a

artificial preservatives, flavours or GM products.

product that just leaves any finishing touches to be added.

*Statista.com 2017

For a tasty, convenient, bake off sandwich carrier that offers something a little different, try Pan’Artisan’s Tasca range as an alternative to pitta breads; these delicious part-baked, folded, soft bread pockets are offered in six flavour variants; Red Onion, Caesar, Multi-Seed, Italian Herb, Sourdough and Plain White and are available frozen

25

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

25

taste, but also look great and bring the chef’s own flair to the customer.

For those looking for undisputed consistency and flavour combined with capacity and design, the deck oven range from Sveba Dahlen, provides the solution. Multiple decks allow the operator to cook various dishes simultaneously, while the innovative design and construction ensures an even temperature throughout the chamber, virtually eliminating the need to rotate pizzas during the cooking process. An exciting innovation from Sveba Dahlen is the new P601 High Temp pizza oven which incorporates a genuine Neapolitan pizza stone and can achieve temperatures of up to 500˚C, meaning it can bake pizzas in 60 to 120 seconds.

For the ultimate in speed and capacity fast food restaurants

By Steve Morris, Sales Director at Jestic Foodservice Equipment

Undisputed Consistency and Flavour Combined with Capacity & Design “A recent PAPA report estimated the value of the pizza market in the UK to be over £5 billion with the out of home and home delivery market representing over £4bn of this total. As such, this style of cuisine is one of the most widely consumed in the industry with premium pricing points and low production costs, pizza and pasta can often command enhanced margins for QSR and Fast Food operators.

and pizzerias should consider using the impressive, and robust technology found in modern conveyor ovens. Take Edge ovens from Jestic, a manufacturer of top of the range conveyor ovens from the USA, which combine speed, consistency and durability. All the Edge series of conveyor ovens feature a patented ‘iHeat’ burner system, which by precisely controlling both gas and combustion air is able to attain maximum energy efficiency, creating the perfect burn at all times to reduce gas consumption. Edge was recently acknowledged to be a manufacturer of some of the most efficient gas conveyor oven on the market, as verified by independent tests undertaken by the Food Service Technology Centre on behalf of state of California. Used in a number of high street take away and QSR type businesses, Edge ovens achieve extraordinary capacity and speed, whilst producing pizzas and dishes common to an Italian menu to an exacting standard.

Finally, one of the newest brands in our Jestic portfolio is Alfa Pro. With over 40 years of experience and research,

W

Alfa Pro, wood and gas fired ovens feature unique, patented,

equipment. Using the finest, seasonal, locally

fuel, the ovens are equally suited for a traditional kitchen

sourced ingredients is key to giving customers the best

setup, as they are for positioning front of house, in an open

tasting pizza offering, while the correct equipment, and in

kitchen, in full view of diners.

hen it comes to producing a standout pizza offering,

Forninox™ technology, combining strong stainless steel with

we believe there are two key components to making

tough refractory tiles, to achieve a lightweight yet highly

it successful, the right ingredients, and the right

durable commercial oven. Powered by gas, wood or dual

particular the right oven can deliver the consistency and

Alfa Pro ovens are available in a wide range of sizes and

speed needed by the site. At Jestic, we are proud to supply

styles, each offering a compact design to maximise space

a full range of ovens, each designed to meet the bespoke

in a busy kitchen. From smaller, countertop ovens, such as

demands of QSR and fast food businesses.

the Qubo, capable of cooking up to 80 pizzas per hour, to

As the exclusive distributor for Wood Stone, the leader

the larger, freestanding models such as the Opera, with a

in commercial grade stone hearth, wood and gas fired

capacity of up to 150 pizzas per hour, the range includes a

pizza ovens for over 25 years, we are delighted to be able

solution for all needs.”

to offer operators a wide range of appliances in different sizes, designs, capacities and powers. Wood Stone ovens not only produce wonderful pizzas, with an authentic stone fired 26

Fastfood Professional • December and January 2019/20

www.jestic.co.uk 01892 831 960

December and January 2019/20 • Fastfood Professional

26

Alto-Shaam Launches Multi-Media Promotional Campaign For New Vector H Series of Multi-Cook Ovens Alto-Shaam, a leading innovator in the global foodservice equipment industry, has released an exciting multi-media campaign and associated promotional materials to support the launch of its new Vector H Series of multi-cook ovens.

A

new promotional video has been created to further highlight the innovative technology and high-quality design features of the new Vector H Series. As well as the video, new marketing

collateral including brochures, product catalogue and sell sheet has also been created, all of which will be available in multiple languages.

Both the video and the new collateral demonstrate how the compact and ventless Vector H Series countertop model is specifically designed for fast-food operations or any kitchen environment where space is at a premium.

Featuring up to four independent chambers, operators can control the temperature, fan speed and time in each individual oven chamber for maximum flexibility, allowing them to simultaneously cook a variety of menu items with no flavour transfer.

The new campaign also focuses on Alto-Shaam’s most

Thanks to Alto-Shaam’s Structured Air Technology®,

advanced yet easy to use control technology. Designed to

Vector H Series Multi-Cook ovens can cook twice as

be intentionally simple, they require little or no operator

much food up to two-times faster than their traditional

training.

counterparts. The patented technology enables high velocity, focused heat for faster, more even cooking, ensuring the highest quality output.

Alto-Shaam’s new Vector H Series of multi-cook ovens, including custom colour options, are available to order. To request a quote, please visit www.alto-shaam.com.

27

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

27

New gluten-free Golden Valley Foods chicken products listed by Brakes It’s now even easier for fast food outlets to stock gluten-free chicken options after leading food wholesaler Brakes listed two new tasty gluten-free products from the popular Golden Valley Foods poultry range.

G

olden Valley Foods gluten-free chicken fillets-Italiano

Valley Foods products.”

and Golden Valley Foods gluten-free Southern-fried

The Golden Valley Foods gluten-free chicken fillets-Italiano

chicken goujons join the delicious Golden Valley

is a butterflied chicken breast fillet in a crispy Southern fried

Foods gluten-free chicken goujons already available

coating, topped with a herby tomato sauce, red and green

through the wholesaler.

peppers, ham and mozzarella. The Southern-fried goujons

The most popular brand operated by frozen food

are ideal for grab-and-go finger foods, and sandwich and

distributor Central Foods, Golden Valley Foods offers a

wrap fillings. Both products are made from 100% chicken

range of poultry products that includes fillets, wings,

breast meat and are moist and tasty - providing something

drumsticks, satay, nuggets and steaks. More recently it has

that’s perfect for all customers, not just those looking for a

added a selection of gluten-free chicken options – and they

gluten-free option.a

taste just as good and are ideal for all customers, not just those with dietary requirements.

Central Foods, based at Collingtree, near Northampton, supplies more than 400 different lines into foodservice,

Central Foods managing director Gordon Lauder

ranging from vegetarian and free-from items, meat products,

said: “There is increasing demand for free-from items

bakery items and canapés through to buffet products,

that are suitable for people with coeliac disease and

desserts and puddings. It currently sells to more than 220

those who avoid gluten. We are delighted that it’s now

independent wholesalers, as well as larger national and

much easier for fast food operators to serve their

regional wholesalers, such as Brakes, and foodservice

customers with gluten-free chicken products after

caterers across the entire foodservice industry.

Brakes began listing two more gluten-free Golden

28

Fastfood Professional • December and January 2019/20

For more information, visit www.centralfoods.co.uk

December and January 2019/20 • Fastfood Professional

28

Frozen food distributor Central Foods launches gluten-free wrap for fast food outlets A soft, flexible gluten-free wrap that’s easy and convenient for foodservice operators to use has been launched by frozen food distributor Central Foods.

T

he 10.5” high-in-fibre KaterBake wrap is suitable for

Try serving the new KaterBake gluten-free wraps as

vegans, vegetarians and coeliacs – and is part of an

part of a dining-in experience or as food-to-go. They are

expanding range of free-from products supplied by

ideal packed with falafels or the Golden Valley Foods

Central Foods to the foodservice sector.

gluten-free breaded chicken chunks or goujons for a

MD Gordon Lauder said: “The demand for gluten-free

food continues to grow and we are really pleased to offer this product to our food service customers to help them cater for an increasing number of consumers who have dietary requirements.

super takeaway option.

Each gluten-free wrap weighs 55g and has a defrosted shelf life of two days.

Northamptonshire-based Central Foods is one of the UK’s leading frozen food distributors and supplies more

“Wraps are a key ingredient of many of today’s popular

than 400 different lines into foodservice, ranging from

food trends, such as street-food-style dining and grab-and-

vegetarian and free-from items, meat products, bakery items and canapés through to buffet products,

to ensure that all customers are able to enjoy eating

desserts and puddings. It currently sells to more

wraps, regardless of any dietary needs.

than 240 independent wholesalers, as well as larger

NNIVERS tA

Y

21

AR

Y

21 st

AN

AR

s

go, and the KaterBake gluten-free plain wrap will help

NIVER

S

“Being soft and flexible, this product has been

national and regional wholesalers, and foodservice

developed to overcome the issues of splitting during

caterers across the entire foodservice industry

preparation, which has sometimes been a challenge in the

including schools, universities, pubs, bars, restaurants,

past with gluten-free wraps. As it’s suitable for coeliacs,

hotels, leisure centres, garden centres, cafés, care homes

vegans and vegetarians it’s sure to be a versatile product

and many other outlets.

in any professional kitchen.”

Visit http://www.centralfoods.co.uk for more information.

29

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

29

Charcoal cooking is the hot topic at Jestic educational workshop Jestic Foodservice Equipment recently hosted an educational Charcoal Cooking workshop for FCSI members, as part of its popular ‘Passion for Grilling’ series. Over 15 consultants attended the day, which included informative presentations from both Jestic, as well as Big K Charcoal and Halton Foodservice.

T

he day covered a variety of topics including: the different types of charcoal and how it is made; DEFRA regulations and the Clean Air Act; how to ventilate charcoal-fired catering equipment and an overview of

the BESA DW172/2018 specification for kitchen ventilation systems.

The FCSI consultants were also treated to a showcase of the very best charcoal cooking on a Josper Grill, thanks to the skills of Renzo Sinisi, Josper’s own Development Chef and Jestic’s Culinary Development Manager Chris Brennan.

Michael Eyre, Culinary Director at Jestic Foodservice Equipment commented: “It was great that so many respected FCSI consultants were able to join us at Paddock Wood for the Charcoal Cooking workshop. The expert contributions from Mike Theodorou, Sales Director at Big K and Craig Gould and Phil Gibson from Halton Foodservice really added to the day and I would like to thank them for helping to deliver such a successful event. We appreciate that Consultants are busy people and so it is heartening that the attendees found the event so useful.”

Feedback from the FCSI Consultants who attended has been extremely positive with FCSI Chair, Matthew MerrittHarrison, praising Jestic for an ‘‘inspirational, informative and worthwhile CPD event”, whilst Alison Cullin-Woodcook, Director of Clifton Foodservice Consultants, described it as “hugely educational, and very interesting” and “a new level in education.” John Gillam appreciated the “time, effort and expense that had been put into the day” and thought it was “one of the best events he had been to”, whilst former FCSI chair Julian Edwards took away a “greater understanding on Defra charcoal regulation, mechanical extraction and Spanish charcoal cuisine” and praised Jestic for “an outstanding session!”

For further information on future educational workshops or the Josper range of charcoal cooking appliances, please call 01892 831 960 or visit www.jestic.co.uk.

30

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

30

beautifully for a while and the business began to expand and gain a good reputation, but then the bricks started to crumble under the intense heat and the ovens needed restoration. Often at Christmas we had to close some down, let them cool, get the bricks repointed and then fire them up again – in all four days when we weren’t in business. We had to think again.”

The answer came with the Mountain series from Wood Stone, supplied by Jestic. Big, bold and fired solely by wood or gas, these ovens are the living, breathing heart of the Basilico brand. Currently installed in seven branches, Mauricio hopes to introduce them to the other branches in due course.

“Wherever possible we have the Wood Stone ovens at

Wood Works At Basilico

the very centre of the store so the customers can see the

Operations Manager and Head Chef Mauricio

as we believe this gives the pizzas the most authentic taste

Cabrera moves Mountains for real pizzas

– the wood imparts a flavour that cannot be emulated with

W

gas or electric. The ovens are a big part of our layout and

theatre of the wood and the flames and we use composite wooden logs to fire them. We chose the wood-fired ovens

hen Basilico opened its doors in London in 1998, there

the most important part of our store – not only do they look

was nobody doing pizza the really authentic Italian

fantastic, they make great pizzas.”

way. Hard to imagine it now but Buffalo Mozzarella

And unlike the traditional ovens, the Wood Stone ovens do

was a rarity, rocket a novelty and pesto was still a

not need pointing or indeed any maintenance although the

speciality product. Then, along came Basilico with homemade

associated chimneys do need occasional cleaning. The oven

dough, proper Italian ingredients, Mamma’s secret recipes

is installed all in one piece and can be customised to suit the

and - essential to replicate the true pizzeria taste – a wood

look of the restaurant. At Basilico the oven has been given

fired oven. Rome had come to London’s Fulham.

a rustic look with the application of a render to the exterior.

Today the company still make their own dough daily

The ovens are not difficult to install and once proved, can

and deliver it to the 12 London branches of Basilico. The

run without interruption indefinitely. They are one of the

stores offer top quality takeaway pizzas, cooked in the

only wood fired ovens to be approved by DEFRA for use in

traditional fashion to classic Italian recipes with a range

London, which makes them uniquely suitable for premises

of more contemporary flavour combinations also on offer.

located in big cities. Inside the ovens is a solid stone base

They import their Fior di Latte mozzarella directly, every

which cooks the pizzas perfectly. The roof is deeply insulated

week from the Treviso area; and the charcuterie also comes

keeping the heat high to produce consistent results.

straight from Italy and is sliced and packed by Basilico.

“Jestic also supply us with Somerset Dough Rollers for

“Our shops have no freezers, no additives or preservatives

use with making our pizza bases, and in all we have been

are used and all our produce is fresh,” explains Operations

working with the company for nearly 20 years. They are

Manager and Head Chef Mauricio Cabrera who has been

extremely helpful and very quick to come out if we need

with the company since the beginning. “We keep an eye on

them to,” says Mauricio.

the trends in Italy and here in the UK and make sure we

“I would not hesitate to recommend Jestic and Wood

reflect them in our recipes. We are always updating the

Stone Ovens to anyone who is planning to open a pizza

menus to keep in line with what is happening in the food

restaurant. There are different sizes of ovens and they

world, for example this year we are offering both vegetarian

are available in various configurations so you can choose

and vegan pizzas.”

the oven to suit your needs, and you can be confident of

“A wood oven is at the very heart of the Italian pizzeria

receiving really excellent service.”

and a pizza doesn’t taste the same cooked any other way,”

To find out more about Basilico, please see www.basilico.co.uk.

says Mauricio.

For more information about the products and services

“We started our business with brick ovens built by hand in the traditional way and fired with wood. They worked 31

Fastfood Professional • December and January 2019/20

offered by Jestic Foodservice Equipment, please visit www. jestic.co.uk or call 01892 831 960.

December and January 2019/20 • Fastfood Professional

31

FAST FOOD, FAST CASH Rob Straathof, CEO at Liberis Finance, an award-winning funding provider for small businesses – talks about the funding landscape for the fast food industry, the challenges restaurants face, and what funding options are available to them

T

he number of UK restaurants has grown by 2.5%

to grow, what can the Alternative Finance sector provide?

in the past five years – yet tough competition,

For a business struggling with late payments, Invoice

low staff retention and high failure rates can

Finance (typically factoring or invoice discounting) is often

make it difficult for restaurant owners to access

a cost-efficient and straight-forward way to mitigate these

traditional funding.

challenges.

From the finest of fine dining to fast and friendly

With factoring, the Factor agrees to pay an agreed

takeaways and local bistros, restaurant funding can be

percentage of approved debts. The balance is paid when

incredibly difficult to obtain as most banks see the food

the customer pays, minus a fee, and the Factor takes

industry as a high-risk sector. The general economic

responsibility for the credit management and collections

downturn has further compounded the situation, impacting

activity of the business. Similarly, invoice discounting

the amount of money people have to spend on leisure,

provides immediate cash for the approved invoice, but the

including drinking and eating out.

sales ledger and credit management activity remains the

The value of overdraft facilities available through banks

responsibility of the business.

has also halved since 2011. Overall, banks have tightened

Businesses with high-value assets may be suited to asset-

their lending, preferring to go down a route of structured

based lending, where funding is provided and secured

loans. Where overdraft facilities are offered, they can be

against the value of the asset. Peer to Peer lending

extremely expensive, and this has naturally driven a need

platforms have also been developed to match lenders (these

for extra cash.

could be private individuals, businesses etc) to borrowers;

Traditional finance providers can be slow to embrace new technologies, and their forms of finance are not always

and lenders will often provide lower cost funding than ‘traditional’ financial institutions.

agile enough to accommodate the rhythm and needs of

Crowdfunding as a means for funding has seen a notable

small businesses. This has given rise to the Alternative

surge in popularity over the last 10 years, with technology

Finance community, which can be quicker to respond and

and social media driving awareness and ease of use of

more imaginative in their proposition.

its platforms. Each has its own rules and regulations to

Whether a business requires funding for branching out to new premises, new equipment, investing in a top chef or covering a quiet period, restaurant finance can help establishments keep putting food on the table.

consider, and they also differ in fees, commissions and the sorts of businesses they specialise in.

With necessity being the mother of invention, technology is being used to develop even more innovative funding

Alternative options

platforms to serve sectors such as the fast food industry in

So, for a restaurant or fast food outlet with the appetite

new and exciting ways.

32

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

32

Liberis Finance, for example, provides a product called Business Cash Advance, a short-term funding solution that’s designed specifically for card-taking businesses, with payments linked seamlessly to an agreed percentage of their customer card transactions.

The restaurant and fast food sectors particularly benefit from this form of funding, particularly as asset-based lending is often not an option. Through the Business Cash Advance, a business is able to manage its cashflow and financing according to the money coming into the business.

Seasonal businesses in particular – such as those based in popular holiday or seaside destinations where the summer months are busiest – benefit from this type of innovative option as their repayments never balloon offpeak as they might do with a credit card or fixed loan.

Business Cash Advance examples Liberis funds hundreds of such small businesses each year, in the restaurant sector for a wide range of purposes such as: • Renting/purchasing property: Keeping a roof over your business is always likely to be one of your largest outgoings. Funding can be used to extend a lease, renew licenses or open a new branch • Promoting your brand: A third of young Londoners choose a restaurant based on how it looks on Instagram*.

Spread the word through a new website, social media or email newsletters • Hiring/retaining/training staff: Every business is only as good as its people. Invest in the best around and keep them motivated • Back of house: Kitchen funding for new equipment and facilities can help to inspire new menu ideas and speed up service • Front of house: Fresh furnishings to mood lighting and new crockery, investing in your interior will catch the eyes of passers-by • Ingredients: Middle Eastern, Caribbean and vegetarian cuisine have all seen a big rise in popularity in the UK. Funding can help to refine your menu with the best ingredients around.

Overall, our main message is a positive one, the funding is available, and there are numerous responsible and specialised alternative finance providers out there that can help support the restaurant and fast food sector growth. *https://www.standard.co.uk/go/london/restaurants/ instagram-food-restaurant-order-london-a4194081.html 33

Fastfood Professional • December and January 2019/20

JJ Launches ‘Choose Your Chicken Box’Campaign National wholesaler JJ Foodservice is giving customers the chance to influence their high

street takeaway packaging with a ‘Choose Your Chicken Box Design’ campaign.

“O

ur chicken boxes are used by thousands of shops up and down the UK”, said JJ’s Group General Manager, Terry Larkin.

“We’ve decided it’s time for a re-fresh and we need restaurants and takeaways to help!”

According to a recent customer survey* a ‘strong’, ‘sturdy’ box, ‘fairly priced’ with a ‘range of sizes’ and ‘eco-friendly options’ are the most important qualities to takeaways when trying to find the perfect box.

JJ’s marketing team have been hard at work putting all the feedback into place to refresh the designs, including a dedicated eco-friendly chicken box, which will help takeaways to respond to demand for more environmentally-friendly packaging options.

Caterers can pick their favourite design here and help to influence their local high street!

All respondents will automatically enter a free prize draw to win a £50 JJ voucher.

December and January 2019/20 • Fastfood Professional

33

Sea Salt Differently

Not all salt is born equal

U

nlike so many other salts, the range of

comprising the rocks serpentine and gabbro - both rich in

natural sea salts from the Cornish Sea Salt

magnesium and calcium, two of the key minerals in sea salt

Co are rich in over 60 minerals, including

and essential to life on earth.

magnesium and calcium, that bring out the

Harvested in a way that’s sustainable as well as being

taste and flavour of food in a truly incredible way. It’s this

completely benign to this breathtaking natural landscape,

abundance of minerals, drawn from the unique properties

Cornish Sea Salt keeps all of these nutritious minerals

of Cornwall’s clear ocean waters, that provides Cornish

but with a production process that reduces sodium levels,

Sea Salt with its elevated taste profile and puts it leagues

unlike highly processed sea salts and table salts. Cornish

ahead of the one dimensional sodium that makes up

Sea Salt’s simple, natural origins are the bedrock of its

regular table salt.

great taste, mineral content, high quality and culinary

This unique combination of minerals also means that

versatility.

it can deliver maximum flavour with just a small amount

MD and self-professed ‘Salt Geek’ Philip Tanswell uses

of salt which, coupled with naturally occurring sodium

his expertise and knowledge of salt from around the world

levels that are up to 14% lower than table salt, means

to create unique brines, bringing to the fore the unique

that Cornish Sea Salt is a simple as well as delicious way

mineral tastes, flavours and textures of Cornish Sea Salt.

of reducing the amount of sodium we consume. For good

Its range, which include Sea Salt Crystals, Sea Salt Flakes

reason, it’s championed by top chefs across the world as

and Smoked Sea Salt Flakes can be found everywhere

well as being an everyday must for the kitchen cupboard

from the kitchens of Michelin-starred restaurants to the

and dining table.

tables of discerning home cooks.

The Atlantic waters off the shores of The Lizard,

Philip Tanswell commented: “With a growing awareness

a peninsula in Cornwall and a designated Area of

of the health benefits, great taste and culinary versatility

Outstanding Natural Beauty, are the source of so much

of artisan salts, cheaper table salts are being left behind.

of the goodness. These Grade A waters (a status enjoyed

We’ve evolved everyday sea salt with our unique sea

by no other location in Britain) possess a distinct mineral

science as we believe a good quality salt should be by the

profile, thanks to the area’s unusual rock geology. Beneath

side of every discerning chef’s oven and at the centre of

the waves lies a totally unique geographical environment,

every food lover’s table.”

34

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

34

Fri-Jado is Highly Commended in FCSI Sustainable Catering Equipment Award

F

ri-Jado’s range of Custom Counters was

Jado has addressed issues, relating to the depletion of

highly commended in the FCSI (UK & Ireland)

the planet’s precious raw materials. The high build quality

Sustainable Catering Equipment Award 2019.

and durable components used in the construction of the

The presentation of the award was made at a

counters ensure that they have a longer operational life

gala dinner on 14 November, during the Catering

than competitive models. The inherent smart design means

Equipment Suppliers’ Association (CESA) Annual Conference

that the majority of components are compatible with future

held at the Renaissance London Heathrow Hotel.

store upgrades, with all external panels, cladding, interior,

Fri Jado demonstrated that its Custom Counters

worktops and even the glass suitable for use in refurbished

incorporate innovative features, which deliver sustainability on several levels, not least in terms of energy efficiency.

The counters feature the company’s unique and patent pending OmniCold refrigeration system, which works by blanketing the food on display from all sides. A low velocity air flow of approximately 120 m3/h/m circulates above and below the food. This feature combines the benefits of forced and static air flow cooling systems. The OmniCold air flow system, together with efficient LED lighting, DC fans, triple pane insulated side glass and a fully insulated shell, significantly reduces energy consumption to 4.54 kWh/day/m2 at 3M0. This figure is some 43% below the ECA Energy Efficiency Index threshold.

PR_FJ87_image_PT.jpg attached. (Left to right): Mike Littlewood, Managing Director, FriJado UK, Gary Thacker, Director of National Accounts, Fri-Jado UK and Matthew MerritHarrison, Chairman, FCSI (UK & Ireland)

OmniCold refrigeration technology, with low velocity air circulation, also delivers accurate holding temperatures,

or upgraded counters. When the products eventually reach

reducing the rate of growth of pathogens and spoilage

their end-of-life cycle, they are 99% recyclable.

organisms, whilst slowing down physiological, biochemical and physical processes within food. This helps to ensure that

Fri-Jado UK’s Director of National Accounts, Gary Thacker, stated:

food is maintained at perfect quality and appearance, over

“We are proud of the recognition we have received in this

extended periods, reducing the amount of merchandise that

prestigious award category, against very stiff competition.

may be price discounted or thrown away, due to product

We have adopted and will continue to practise a holistic

deterioration.

approach to sustainability, encompassing green production

Fri-Jado has led the way in phasing out the use of

techniques and an ongoing commitment to the development

refrigerants with higher ozone depletion potential, such

of equipment, which sets the standard in our business

as R404A and R410A. Its Custom Counters have been

sector. We are confident that we are helping food retailers

designed to operate efficiently with wide range of energy

and foodservice operators reduce their impact on the

efficient, future-proof refrigerants with low global warming

environment.”

potential (GWP), minimising the impact on the environment.

For More Information Contact -

Refrigerant options offered for use with the counters

Fri-Jado UK Limited

include R744/CO2, R455A and glycol for remote systems

Ashley House · Ashley Road · Uxbridge · Middlesex · UB8

and R1234yf for integral systems.

In the development of its Custom Counter range, Fri35

Fastfood Professional • December and January 2019/20

2GA Tel: +44 (0)1895 272227 Email: uk.info@frijado.com · Website: www.frijado.co.uk December and January 2019/20 • Fastfood Professional

35

WRS Systems roll-out a revolutionary new kiosk for Costa

The revolutionary new kiosk increases transaction speed and reduces waiting times for Costa Coffee customers.

A revolutionary kiosk that works to increase transaction speed whilst simultaneously reducing wait times for customers is being rolled out for Costa Coffee. A solution delivered by leading EPOS solutions company WRS Systems, in conjunction with software partner Datasym UK, and hardware partner Oxhoo. The first of the new kiosks being installed in Costas Lewisham

A

store on August 19th, 2019 using Oxhoo’s versatile Eli Kiosk.

ccording to Retail Wire, 67% of millennials believe that

installed into the subsequent trial stores in and around

self-service kiosks make shopping more convenient,

London, with their outlet in Long Lane, Farringdon being the

a group that want to see more kiosks available to

first of these and installed on September 25th. Currently,

support their time pressured lives. This is also true

there are eight stores in the trial programme, typically with

of office workers with limited break times and busy travelers

smaller shop fronts such as seen at railway stations and

buying goods prior to journeys. Efficiency and convenience,

strategic shopping locations.

with the minimum of interaction with cashiers is a key

WRS Systems journey with Costa Coffee began in April

requirement of this. To this end the solution delivered to Costa

2011, when they completed their first installation for the

Coffee by WRS Systems is made meet these demands.

Franchise P2M, at their Cheam store. Since this time the

Emma Wilson, Business Development Manager at WRS

company has installed systems across the UK and Ireland,

Systems comments: “Providing innovative, reliable and secure

to all the 947 current franchise estates. A number that has

EPOS solutions for our clients is at the heart of all that we do,

continued to increase throughout 2019 and will rise further

together with our principle partners Oxhoo and Datasym, and

in 2020 and beyond.

for good reason. Like us, they offer cutting edge innovation

Importantly, the roll-out, which has been confirmed by

and a philosophy of collaboration at every stage in POS

industry insiders as probably the largest in the UK during

solution development; from design to service, delivery and

the past 10 years, was completed with no loss of trading to

support. All key requirements for our clients across hospitality

any store. A significant achievement when you consider the

and retail, and essential in delivering this revolutionary new

trading model of Costa Coffee. Something that has led to

kiosk for Costa Coffee.”

WRS Systems being recognised as their sole EPOS provider

Following on from this first installation, WRS Systems then moved to design a bespoke unit with Costa, to be

36

Fastfood Professional • December and January 2019/20

- currently supporting over 3600 terminals for the Costa Coffee Brand, a number which continues to grow each week.

December and January 2019/20 • Fastfood Professional

36

Shmoo step into a winter wonderland with a trio of milkshake recipes Leading thick shake brand, Shmoo, are set to help foodservice operators step into a winter wonderland with the launch of three festive milkshake recipes –

B

Shmores, Black Forest and Eggnog. oasting a delicious spiced taste, Shmoo’s

are thrilled to now be unveiling their winter milkshake

Eggnog inspired freakshake recipe is perfect

collection in time for 2020!

for operators that are looking to offer their

She continues:

customers a warming flavour experience

“When a bartender or caterer uses these recipes, not

from their cooling freakshake. For operators

only will they be able to satisfy demand for popular winter

that are looking to satisfy chocoholic customers that

flavours, but they will also be tapping into the booming

are on the search for a rich new twist, then Shmoo’s

milkshake trend, yet with a flavoursome new twist.”

Black Forest recipe is the perfect option whilst Shmoo’s

Also exceptionally easy and quick to create, all three of

Shmores recipe provides a much subtler and indulgent

these impressive milkshakes can be made and decorated

taste.

in a matter of minutes. This is thanks to Shmoo’s unique

Available via

https://www.shmoodrinks.com, these

in-cup mixer which can blend each milkshake concoction

delicious and nostalgic recipes are designed to provide

to a perfectly thick and creamy consistency in just 25

bartenders and caterers with a cool point of difference

seconds.

with their festive menus as Karen Green, Marketing Manager at Aimia Foods, delights: “Having spent weeks perfecting each recipe, Shmoo 37

Fastfood Professional • December and January 2019/20

To find your nearest stockist, or for more information on Shmoo, contact Aimia Foods on 01942 4086000 or visit www.aimiafoods.com December and January 2019/20 • Fastfood Professional

37

Cookie Dough Coming in from the Cold and Moving into the Dessert Aisles Cookie dough is becoming so popular among consumers that it is fast becoming a stand-alone, mainstream dessert...

a

...

move up from being a versatile and

world and as an ingredient in ice cream has become one of

universal product most commonly used

the top five flavour variants globally. In response the food

as an ice cream and frozen inclusion,

tailor has trebled its cookie dough production capacity in

according to leading confectioner and

Europe as part of a ÂŁmulti-million investment programme,

inclusions specialist Pecan Deluxe Candy (Europe).

Customers have been hooked on cookie dough in ice cream since it originated in the United States around 1984, since then it has been introduced to consumers all over the 38

Fastfood Professional • October December and and November January 2019 2019/20

demonstrating its commitment to the sector and its confidence that cookie doughs will continue to lead the march across multiple applications.

What is it about cookie dough that makes it so popular?

December and January 2019/20 • Fastfood Professional

38

Graham Kingston, Pecan Deluxe EMEA managing director,

in an increasing number of other indulgent food items. It

explained: “Just the raw nature of it. You can taste the real

is available in bakery, snacking and confectionery products,

butter, and the texture of sugar granules in the mouth make

including chocolate bars, biscuits and bite-size pieces, and

for happy reminiscing over days licking the remnants from

as a baked, skillet dessert in many restaurants and fast food

the mixing bowl when making cookies at home. Nostalgia

chains worldwide.

is one thing but the product from a textural perspective in

Graham Kingston predicts cookie dough improving on

ice cream means it’s an ingredient that consumers have fun

its current place of fifth bestselling ice cream variant and

digging in for.”

line extensions will be introduced such as brownie batter/

The huge growth of cookie dough as a standalone

dough, which Pecan Deluxe is already manufacturing across

ingredient has also been fuelled by new shops springing up

all three of its facilities in the US, UK and Thailand. Likewise,

such as ‘Do Unbaked’ and ‘Cookie Dough Café’. These are

the franchising of cookie dough foodservice outlets will

independent retail outlets offering a plethora of interesting

work its way east from the US. New applications within soft

cookie dough varieties. In addition, dough is being used as a

serve ice cream in major QSR chains and new and unique

main portion dessert served hot as a giant soft cookie with

cookie dough variants will be introduced as it consolidates

ice cream on top.

its position as a mainstream ingredient/component.

Pecan Deluxe is echoing these trends with its cookie

Pecan Deluxe’s range of cookie dough flavours include

dough which, unusually, can be eaten raw thanks to highly

chocolate chip, plain and double chocolate, but the company

rigorous production standards and controls. For the same

is at the forefront of innovation and can create bespoke

reasons it can be blended into milkshakes and sprinkled on

flavours and products for customers. The R&D department

desserts, amongst many other imaginative applications. The

anticipates market trends and develops new ingredients to

size of the dough pieces makes them easy to both handle

suit, frequently working alongside manufacturers to develop

and process, such as when baking into skillet cookie and hot

inventive products tailor-made to meet their requirements

cookie dough desserts. The inclusions expert is helping to

and consumer demand.

fuel demand in niche outlets such as dessert parlours and

All Pecan Deluxe products, including traditionally

artisan bakers, by supplying cookie dough pieces in smaller

made fudge, moulded chocolate shapes, brownie pieces,

quantities.

cookie dough and praline nuts, are made using natural

One massive advantage for restaurants is that the dough

colours and flavourings in strict allergen controlled, BRC

doesn’t need to be defrosted beforehand – it’s a simple

A grade facilities. The company is constantly innovating to

matter of scooping the frozen chunks into a dish and baking,

develop new flavours and textures and can create bespoke

rather than having to plan ahead and defrosting the right

products tailor-made to customers’ requirements. For more

quantity of dough overnight.

information, visit www.pecandeluxe.com

The versatility of cookie dough is also gaining momentum

Pecan Deluxe Candy (Europe) Ltd was established in the UK in 1999 and is a fully owned UK subsidiary of US based Pecan Deluxe Candy Company, a family owned business founded in 1950.

In conjunction with its sister facilities in the US and Thailand, the UK based ingredients specialist and food tailor now supplies all of Europe, the Middle and Far East and APAC (Australia-Pacific) regions – not to mention the US - with its traditionally made solutions including cookie dough, fudge, moulded chocolate shapes, sauces, cake and biscuit pieces and praline nuts.

The UK factory is fully BRC and Halal accredited and can offer allergen segregation, as well as certification to various other standards including RSPO, UTZ, Fairtrade and Kosher.

Quality and innovation are at the very forefront of Pecan Deluxe Candy’s focus and its team of dedicated food technologists is constantly innovating to develop new flavour and texture options tailored to both industry demand and geographical tastes.

39

Fastfood Professional • December and January 2019/20

December October and January and November 2019/20 • Fastfood Professional

39

World’s First Solar & Battery Powered Ice Cream Van

at the Ice Cream & Artisan Food Show 2020 The World’s first and only commercially available solar and battery powered ice cream van – The Styles Solar Van – will be showcased at the Ice Cream and Artisan Food Show, 11-13 February 2020 in Harrogate. See it on Stand 1.

had an overwhelmingly enthusiastic response from both

T

Artisan Food Show to showcase their revolutionary vehicle,

- who did not want their visitors to inhale the fumes from

“This is brilliant news for both the ice cream sector

a diesel engine ice cream van whilst they were stationary

and The Ice Cream and Artisan Food Show,” commented

selling ice cream. So, I went looking for a solution. After

ICA CEO Zelica Carr.

a great deal of research and development, I created a

idling engines, and Local Authorities restricting and

successful system using solar panels and batteries.”

banning diesel vehicles will only increase. Development

event organisers and the public at places like Glastonbury and the Henley Regatta,” added Baker. “In full sun the van can operate for up to five to six days. On cloudy days it will run for two to three days. The system can be fully recharged using mains electricity in just four hours.”

David Baker and his team will be at the Ice Cream and

he Styles Solar Van is the brainchild of David

run through how it operates and, most importantly, take

Baker, the owner of Styles Farmhouse Ice Cream,

orders. If you order a van at the show, it can be delivered

based in Rodhuish, Somerset. “I listened to our

in just six months – in time for the main summer season.

customers - event organisers and show directors

Prices on application.

“Issues with vehicle pollution,

The Styles Solar Van concept started life in 2016. The first

and use of the Styles Solar Van shows that the sector is

prototype – using four solar panels – was ready in 2018 and

environmentally aware AND doing something about it.

the second prototype using eight solar panels started trials in

David Baker and his team are to be congratulated.”

May 2019. It is now available commercially for the first time.

There is still limited stand space available at the Show.

It is built on the Peugeot Boxer Van (though other van

To exhibit contact the organisers, the Ice Cream Alliance.

types can be used). Its latest Euro 6 low emission engine will get you from ‘A’ to ‘B’ – but when you are on site the solar panels and batteries will power not just the freezer compartments but also Mr Softee machines as well as equipment like coffee and slush machines.

“We have been trialling our vans all summer and have 40

Fastfood Professional • December and January 2019/20

01332 203333 / info@ice-cream.org To register to visit the Show go to the website: www. ice-cream.org If you would like further information about The Styles Solar Van, telephone 01984 640255 or email: info@stylesicecream.co.uk December and January 2019/20 • Fastfood Professional

40

Celebrity Chef Gennaro Contaldo to Open Ice Cream & Artisan Foods show It has been announced that celebrity chef and Jamie Oliver mentor Gennaro Contaldo will officially open the Ice Cream and Artisan Food Show 2020, on Tuesday 11 February, at the Yorkshire Event Centre in Harrogate. He will cut the ribbon, judge one of the National Ice Cream Competition categories and meet exhibitors and visitors. ennaro Contaldo was born in Minori on the Amalfi

G

“We’ve made some changes to the forthcoming show,”

Coast. He regularly appears on Saturday Kitchen

explains Zelica Carr,ICA CEO. “Previously it was known as

(BBC1) as well as his own TV show, the highly successful

the Ice Cream and Gelato Expo. But following a survey of

Two Greedy Italians (BBC2). In 1999 he opened his own

our members we have extended it to cover other products

restaurant‘ Passione’ in Charlotte Street, London. His first

sold by many ice cream retailers, which they wanted to see

cookbook, also called ‘Passione’, published by Headline

exhibited at the show – all under the umbrella of ‘artisan

in 2003, won Best Italian Cook Book 2003.The Ice Cream

foods’.”

and Artisan Foods Show is the only trade show specifically

The ICA’s 2019 survey revealed that 69% sell coffee,

for the UK ice cream sector. It has been running for 75

63% sell tea and other hot drinks, 61% sell cakes, 61% sell

years and is organised by the Ice Cream Alliance (ICA), the

confectionery and 41% sell savoury snacks. Over 80% also

industry’s trade body and is renowned for showcasing the

wanted to see general catering equipment and supplies at

latest in ice cream trends from everyone from ice cream

the show.

parlours to impulse retail frozen treats.

It is also the setting for the National Ice Cream

The Ice Cream and Artisan Food Show is open to all trade – not just ICA members.

Competition, the most prestigious industry awards, with

To register to attend, or to enquire about taking a stand,

winners announced at a Gala Dinner on Wednesday 12

please visit www.icecream.org or call/email 01332 203333

February.

or email Zelica@ice-cream.org

41

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

41

New Forest Ice Cream Is Bringing ‘Malted Milkshake’ To The Yard Helping to bring back memories of 1950s American culture and retro diners, New Forest Ice Cream has launched a nostalgic ‘Malted Milkshake’ flavour ice cream.

P

erfect for serving alongside a range of desserts,

Christina Veal, Director, New Forest Ice Cream explains

including pecan pie and banana split, it is also

how Malted Milkshake can be used to create simple yet

ideal for creating moreish, malty milkshakes

delicious on-trend shakes:

without the need for additional malted milk

“As with ice cream, there are always new trends arising in

powder. The combination of New Forest’s traditional

milkshakes and we have seen a definite demand for malted

dairy recipe combined with malt extract and blended

shakes. The ice cream has been designed specifically

to perfection, allows operators to create delicious malt

for using in milkshakes and already has the addition of

shakes within minutes.

malt extract to offer complete ease when it comes to

Sometimes simply called a malt, a malted shake is an

preparation. The ice cream blends seamlessly with milk

old-timely drink that was invented in 1922 and since

to create the most deliciously thick malted shakes. Malt

American-style dining has dominated the UK restaurant

has a rich, moreish flavour that lends itself perfectly to the

scene, malted shakes have found their way back onto

indulgence of a milkshake and operators can really have

many menus as part of an on-trend offering.

some fun by adding tempting toppings. We’re sure it will

New Forest Ice Cream’s new Malted Milkshake ice cream has a unique toasty, buttery flavour and can simply

bring back memories for many, as well as offer an entirely new flavour for others!”

be blended with milk to achieve the rich, creamy and

Part of an award-winning range of over 50 flavours,

decadent treat that is, a malted milkshake. Alternatively,

the new Malted Milkshake ice cream from New Forest Ice

for a chocolate hit, operators and chefs can even make a

Cream is available in 4ltr catering tubs. In addition to the

Malteser-style milkshake by adding chocolate ice cream

ice cream and sorbet flavours, New Forest Ice Cream also

into the mix too. To complete the tempting treat, serve

offers a choice of cones, wafers, toppings and accessories

with whipped cream and crumbled Malteser!

including branded POS material and bespoke creative

New Forest Ice Cream is committed to using only the finest ingredients and innovative production methods to

services, designed to support caterers and retailers looking to make the most of their ice cream offering.

achieve the best quality product every time. As with the

To find out more about the New Forest Ice Cream range

entire range, the Malted Milkshake ice cream is produced

please visit www.newforesticecream.com

in the company’s nut-free facility.

42

Fastfood Professional • December and January 2019/20

or call 01590 647611.

December and January 2019/20 • Fastfood Professional

42

Convotherm go Full Steam Ahead with the Launch of their Mini Condensation Hood Pro

G

uildford, UK. – November 19 – The brand-new Convotherm

Mini

Condensation

Hood

Pro

effectively and efficiently captures steam, both before and after the door of the oven is opened,

due to a unique combination of dual fan speeds, intelligent technology and high-quality hardware which work together to automatically capture condensation. This is particularly

stainless steel and matte black – Convotherm’s Mini

useful for sites that are looking to place their combi oven

Condensation Hood Pro not only improves the environment

front of house as it not only helps prevent cooking smells

by capturing steam, but also makes for an aesthetically

finding their way around the dining area, but also improves

pleasing addition to Convotherm countertop models, both

health and safety for staff.

front and back of house.

Boasting minimal energy and noise levels, despite its

For operators that want to check if their Convotherm

exceptionally efficient operation, the Mini Condensation

Mini model is eligible for a retrofit, then they can contact

Hood Pro is controlled directly through the Convotherm

Welbilt’s sales team on 01483 464901.

Mini Oven’s simple to use easyTouch® operating system

For

further

information

on

Convotherm’s

Mini

and is as kind to the working environment as it is to the

Condensation Hood Pro or other products in the Welbilt

pockets of the operator, from a life-cycle cost. Unlike many

portfolio of brands, please visit www.welbilt.uk or call

conventional extractors, Convotherm’s Mini Condensation

01483 464900.

Hood Pro is exceptionally easy to maintain and clean, with the front grease filter able to easily be removed without the need for tools.

The good news is that as the Mini Condensation Hood Pro can be retrofitted, it is not only for the benefit of new customers who spec it as an option when ordering, but also for those that that already own a Convotherm Mini easyTouch® model, who also want to profit from the benefits of the new Condensation Hood Pro. Steve Hemsil, Sales Director – UK & Ireland, Welbilt, explains: “For caterers looking to ensure an optimal front of house environment, whilst at the same time benefiting from the tremendous flexibility of a Convotherm Mini combi, then the brand-new Mini Condensation Hood Pro is the option for them.

By preventing steam from escaping both before and after the door is opened, Convotherm is not only able to eradicate the issue of steam entering the front of house area, but also help operators to maintain a pleasant climate at all times. This is thanks to the inclusion of an intelligently controlled, high-performance, front extractor which automatically extracts vapors even before the door of the oven is opened.”

Just 51.5cm wide and available in two sleek finishes – 43

Fastfood Professional • December and January 2019/20

Fastfood December Professional and January • December 2019/20 and•January Fastfood2019/20 Professional

43

Starbucks Unveils Epic 35,000-Square-Foot Starbucks® Reserve Roastery Chicago is the company’s largest retail experience, featuring a unique menu of Starbucks Reserve specialty coffee, boutique Milanese Princi™ bakery, and Arriviamo™ Bar featuring coffee cocktails

T

spectacular Starbucks Reserve Roasteries in flagship cities around the world. This week we are delighted to open our doors on the sixth global Roastery in an iconic building located on Chicago’s renowned Magnificent Mile”, said Kevin Johnson, Starbucks ceo. “These Roasteries amplify the Starbucks brand, serve as innovation hubs, and create experiences for millions of customers around the world.”

Starbucks has a rich history with the Windy City, dating

ributes to Chicago abound, including locally

back to 1987 when the company opened its first store

inspired craft cocktails, barrel aged coffee and

outside of the Pacific Northwest and had a total of 11 retail

collaborations with local artists, vendors

stores and served as the foundation for the company’s

Starbucks Reserve Roastery Chicago is the

national growth strategy. Nearly 32 years later, there

company’s sixth Reserve Roastery, joining locations

are 796 company-operated stores in the region where

in Seattle, Shanghai, Milan, New York and Tokyo

Starbucks employs more than 18,100 partners (employees).

Chicago – Nov. 12, 2019 – Starbucks Coffee Company (NASDAQ: SBUX) today unveiled Starbucks Reserve

The Roastery employs nearly 200 people, including roasters, baristas, commessas, bakers, and mixologists.

Roastery Chicago, which opens its doors to the public on

“The design of the Chicago Roastery was inspired by

Friday, November 15. Located on North Michigan Avenue

the iconic Chicago landmark, and the city itself,” said Jill

and Erie Street on Chicago’s Magnificent Mile, the opening

Enomoto, vice president of Roastery Design & Concept

of Chicago Reserve Roastery marks Starbucks sixth global

for Starbucks. “We embraced the building’s natural

Roastery and third location in the U.S. Starbucks largest-

light, married it with shades of classic Starbucks greens

ever immersive coffee experience – across five floors

and intentionally wove in design features to encourage

and 35,000 square feet of retail space – celebrates the

customer exploration and highlight the love and respect

company’s heritage and is a tribute to the roasting and the

we have for coffee.”

craft of coffee. Visitors will be able to see, hear and learn

The Starbucks Reserve Roastery Chicago is a working

about coffee’s extraordinary journey through intentional

coffee roastery where Starbucks Roasters will be small-

and unparalleled design, while enjoying a menu featuring

batch roasting Starbucks rarest single-origin coffees

unique beverages exclusive to this location. The Chicago

and blends called Starbucks Reserve. The coffee roasted

Roastery joins locations in Seattle, Shanghai, Milan, New

in Chicago will be served exclusively to visitors of the

York and Tokyo.

location, available in handcrafted beverages as well as

“Over the past five years, we have created the ultimate immersive 44

experience

around

all-things-coffee

Fastfood Professional • December and January 2019/20

in

freshly scooped whole bean coffee.

Unique Food and Beverage Experiences December and January 2019/20 • Fastfood Professional

44

Reserve Roastery in Chicago Coffee Bars

coffee, nitrogen gelato is mixed by hand, with every

There are three main coffee bars at the Roastery, which

scoop made right on the spot and offers another way for

in total offer seven brewing methods, including espresso,

customers to enjoy specialty Starbucks Reserve coffees.

pour over, coffee press, siphon, Chemex®, Clover® and

Nitrogen gelato previously debuted at the Milan Roastery

cold brewing.

when it opened in September 2018.

Starbucks Reserve Coffee Bar: Upon entering the Roastery, visitors can visit the Reserve coffee bar

Arriviamo™ Cocktail Bar

on the main level, where baristas are crafting classic

The Chicago Roastery will feature a dedicated Arriviamo™

espresso beverages such as cappuccino, latte and

Bar, like the Starbucks Reserve Roastery locations in New

cortado.

York and Milan. Inspired by the Italian tradition of aperitivo,

Experiential Coffee Bar: The third floor is home to the

the Arriviamo Bar will be a destination for customers

Experiential coffee bar which provides customers the

looking for a carefully crafted cocktail. Located on the

opportunity to immerse in the art, science, and theatre

fourth floor, the Arriviamo™ bar features an assortment

of coffee.

It features elevated brew methods and

of traditional and unique cocktails, all concepted by local

pairings, as well as specialty Roastery creations and

mixologists Julia Momose, Annie Beebe-Tron and Rachel

brew comparison flights.

Miller. In addition to a menu of classic cocktails and a

Barrel-Aged Coffee Bar: The barrel-aged coffee bar is

selection of local Chicago beer and wine, exclusive specialty

found on the fourth floor and showcases a variety of

cocktails featuring Starbucks Reserve coffee and tea that

spirit-free coffee beverages whose beans have been

nod to the culture and traditions of Chicago include:

carefully aged in barrels. Here, visitors can explore a

Roastery Boilermaker: A Chicago riff on the classic beer

menu of cocktail-inspired coffee creations exclusive

and a shot, this cocktail is inspired by a Stiegl Radler

to the Chicago Roastery, including the Smoked Cold

and includes Starbucks Reserve Cold Brew, Koval Four

Fashioned (a lightly sweetened whiskey barrel-aged

Grain Whiskey, local favorite Malort, grapefruit bitters

cold brew with aromatic bitters, smoked tableside),

and a sidecar of Rhine Hall Bierschnapps.

Minted Cold Brew (whiskey barrel-aged cold brew,

Pour Over Bijou: An ode to Chicago’s stunning

shaken with mint syrup and served over pebble ice)

architecture, particularly Louis Sullivan’s jewel box style,

and more.

this classic cocktail pour-over features Nikka Coffey Gin, Carpano Bianco, Green Chartreuse, and Liquore Strega

Nitrogen Gelato

extracted through Starbucks Reserve Coffee.

The Starbucks Reserve Roastery Chicago is the only

• Lake Shore: Inspired by icy paletas, this cocktail offers

Starbucks location in the U.S. to offer on-demand liquid

a taste of Chicago summer that’s good all year round, with

nitrogen gelato. Designed to pair with Starbucks Reserve®

Teavana® Zen Clouds Oolong, El Tesoro Añejo Tequila, Ciontinued >>>

45

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

45

>>> Ciontinued mango yogurt syrup, mango popsicle, lime juice, lime zest, and sea salt tincture.

Exclusive to the Chicago Roastery will be a bakery conveyor that has been designed by Starbucks to transport fresh baked goods from the Princi bakery on the second

Princi

floor, to the Starbucks Reserve Coffee Bar on the main

In addition to coffee beverages, Roastery visitors can enjoy

level.

food at Princi™, the renowned artisanal boutique bakery and cafe founded by Italian baker Rocco Princi. As the

Local Collaborations

exclusive food purveyor at Starbucks Reserve locations,

In a nod to the city’s vibrant history, artwork from local

Princi offers on-site baking of fresh breads, cornetti and

Chicago artists that tell stories and encourage customers to

focaccia, pizza and salads, plus cakes and tarts. A full

explore can be found throughout the building’s five floors.

menu of items will be available on the second floor Princi

Customers can also purchase limited-edition merchandise

bakery, while select items will also be available throughout

from Chicago-based visual artist Mac Blackout to take

the Roastery for customers looking to pair their coffee

home with them.

with a savory or sweet bite.

Creating a Positive Impact To further show support for the city of Chicago, Starbucks recently announced an investment of $10 million into four established Community Development Financial Institutions (CDFI) to drive economic opportunity in the city. The investment, dispersed among Accion Chicago, Chicago Community Loan Fund, Local Initiative Support Corporation and IFF, is expected to generate more than 500 loans toward supporting Chicago’s small businesses, community development projects, and the economic vitality of the city’s underserved neighborhoods.

The Starbucks Reserve Roastery Chicago opens on November 15 at 9 a.m. For more information, visit www.

StarbucksReserve.com or follow us on Instagram: https:// www.instagram.com/starbucksreserve/ 46

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

46

Heating inside or outside the box Cambro introduces the Cam GoHeat Warming Tray

C

Crafted® Set to Quench the Thirst of Out of Home Market with Convenient 330Ml Range October 2019 - Following the nationwide success of their 1 litre juice range, British juice drinks brand, CRAFTED®, has announced an exciting expansion into foodservice with the launch of a 330ml range.

P

erfect for grab-and-go or drinking in, CRAFTED’s® 330ml juice drink range comprises of three delicious, refreshing, flavours – Mango & Passion Fruit, Still Cloudy Lemonade and Blueberry & Blackberry –which

ambro’s GoBoxes are already a popular option for holding hot food in general catering, take-

have been lovingly created with a careful selection of highquality fruits to ensure an exceptional flavour.

out and kerbside pick-up or delivery applications.

Containing no added sugars, or sweeteners, CRAFTED®

Now Cambro has introduced the lightweight Cam

330ml juice drinks appeal to customers looking for a lower

GoHeat Warming Tray to fit into the GoBoxes to keep

sugar, great tasting alternative to a standard soft drink as

food extra hot. The trays can also be used on a table or

Christopher Banks, Chairman of CRAFTED®, explains:

countertop to safely hold or display food without hot water baths or other heat sources.

The warming trays can be plugged into a standard 13A

“As customers continue to become more nutritionally aware, operators now recognise the need to stock a wide variety of healthy food and drinks.

socket and warm to 75˚C in 10 minutes. There are even

Perfect for satisfying this very demand, CRAFTED® 330ml

models especially designed for those on the move or at

juice drinks contain no added sugars or sweeteners - the

outside events, that can use a 12V vehicle socket. The large,

fruits that we carefully select are simply sweet enough.

heated surface fits GN 1/1 food pans and a wide variety of

As well as this, a 330ml carton of CRAFTED® juice provides

takeaway containers. Available in a metallic silver colour,

1 of your recommended 5-a-day and is certified as suitable

the trays look equally smart inside or outside the box.

for vegans by The Vegan Society.”

CamBoxes are a strong, light and budget friendly

CRAFTED® 330ml is packed in TetraPak cartons - ‘the pack

transport solution made from expanded polypropylene

that grows back’ - which are made from up to 75% renewable

(EPP) construction. They protect the quality and safety

materials and are fully recyclable as Chris comments:

of hot or cold foods while they are transported or stored

“Featuring convenient resealable packaging made from

and lighten the load for employees. The GoHeat trays fit in

recycled materials, CRAFTED® juice drinks are as sustainable

the bottom of top-loading and front-loading Cam GoBoxes

as they are delicious.”

that feature a notch between the body and lid or door for the power lead.

The list price for the warming tray is from £160.

To find out more about the 330ml foodservice range, or to learn more about CRAFTED®, please visit www.crafteddrinks. co.uk/foodservice

Cambro is based in the USA and offers a market-leading range of trays, table service and display items, storage, shelving, merchandising and insulated transport products, as well as innovative warewashing products and meal delivery solutions. Cambro distributes its product range via dealers across the UK and Ireland. For more information visit www.cambro.com 47

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

47

Cano Water: Don’t Bottle It With approximately eight million tonnes of plastic ending up in the ocean each year, CanO Water is the eco-friendly and most recyclable alternative to single use plastic bottles.

Already stocked in thousands of retailers across the UK including TESCO, Ocado, Selfridges and Harrods, the brand also distributes internationally to countries in Europe and Asia. CanO Water is a fully recyclable alternative to bottled water in the form of an aluminium can.

C

anO Water was founded in 2015 by three friends

Ariel Booker, Co-Founder of CanO Water comments:

from London; Ariel Booker (age 27), Josh White

‘When Josh, Perry and I visited Thailand several years ago,

(age 29) and Perry Alexander (age 32) after a

we were disgusted at the damage we saw – it was a far cry

trip to a remote island in Thailand opened their

from the beautiful picturesque scenes portrayed by tourist

eyes to the damaging impact plastic bottles are having on

boards. We instantly felt it was our responsibility to make a

the environment. They began to look at more sustainable

positive change and from that day forward, we have never

solutions to single use bottles in a bid to help to save

looked back.

our oceans. After recognising the benefits of aluminium

Perry is one of the UK’s most talented branding experts

packaging, they decided to introduce a canned water

with over 10 years’ experience, working as a graphic

alternative to the market and CanO Water was born,

designer and art director across a number of established

sourcing the best quality Spring Water from the Alps.

and recognised brands. Josh has an enviable background

The brand were also the first of their kind to introduce

in event management and marketing with former clients

resealable ringpulls for optimimum convenience and

including Delloite and HSBC, and my background is in

prevention of waste.

sales; recruiting personnel to hedge funds and banks

Aluminium cans are the most recyclable and recycled

across EMEA. Together, we are a force to be reckoned with.

drink containers on the market. In fact, aluminium is

That said, it hasn’t been easy and it was far from simple to

recycled more than twice as often as plastic, glass and

start this revolution back in 2015 when it wasn’t a) seen

cartons. Not only does plastic pollute our oceans and

as a problem and b) the plastic conversation wasn’t in the

landfills, it also enters our food chain and contaminates

mainstream media like it is today. Drinking water out of a

the food we eat, not to mention the fact it can kill marine

can would have also seemed alien to most. In fact, we were

life and birds in alarming quantaties. In addition to this, it

laughed out of most meetings and we were told we were

can take up to 1,000 years for plastic to degrade; currently

crazy for years.

the amount of plastic rubbish in the ocean could circle the earth 425 times!

The concept for CanO Water is simple: recycle your can, and it will be back on the shelf in as little as six weeks. Our

Besides keeping people hydrated, CanO Water was

mission is to spread this message (and our cans) far and wide

created to save the planet. As their consumers become

to create a strong business model and incredibly important

more invested in preserving their surroundings, the

public behaviour change which will save our oceans.’

brand only continues to grow. As well as being stocked

CanO Water is available from £1.00 at numerous stockists

internationally by retailers, CanO Water now also supply

nationwide including TESCO, Ocado, Selfridges and Harrods.

to hotels, independent companies and various other businesses across the UK, Europe and Asia.

48

Fastfood Professional • December and January 2019/20

Visit - www.canowater.com|@canowater December and January 2019/20 • Fastfood Professional

48

Hoshizaki See Through Launch of Unique Glass Door Refrigerator – The Gram Eco Plus Kg140 Boasting the same award-winning credentials as 5th generation ECO Plus models, yet with a transparent new twist, the innovative Gram ECO Plus KG140 accomplishes what the market once deemed to be an impossible task: a glass door storage refrigerator that boasts excellent efficiencies.

I

n fact, so efficient is the ECO Plus KG140 that it has even

For more information on the ECO Plus range, or for

been listed in the topten.eu’s famous energy efficiency

more information on Hoshizaki, please see www.hoshizaki-

ranking thanks to a Climate Class 5 classification and a

europe.com or call 01322 616 900.

remarkably low energy consumption of

just 965 kWh/year.

Speaking

of

this

groundbreaking

achievement Simon Frost, Director of Hoshizaki UK & Ireland enthuses: “Hoshizaki is thrilled to once again be leading the way with market-leading product launches such as our latest edition, the ECO Plus KG140 Having spent significant time developing and testing the ECO Plus KG140, Hoshizaki is delighted to be launching this revolutionary product to the UK market and to be providing operators with a unit that brings together everything that is required from a durable, functional and aesthetic storage refrigerator.”

Unlike conventional storage refrigerators, the ECO Plus KG140 provides caterers with a clear view of the contents of their fridge without the need to open the cabinet door.

This not only reduces the amount of times the refrigerator door is opened throughout prep and service, but also encourages productivity at the same time as it enhances the aesthetic of the commercial kitchen.

Complete with vast storage capacity, efficient

air

circulation,

low

noise

consumption and a multitude of hygieneled features, this double door refrigerator truly ticks all the boxes, particularly for large restaurants and bakeries.

49

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

49

Wexiödisk set to sparkle with the launch of their new glasswasher series Experts in commercial warewashing, Wexiödisk, has announced the expansion of their glasswasher portfolio with 4 glassware specific hood-type models: the WD-6 Glass, WD-6 Duplus Glass, WD-7 Glass and WD-7 Duplus Glass along with the already launched WD-4S Glass.

S

pecifically designed for premium venues with

to each hood-type glass-washer which has as standard

a high turnover of glassware, all four models

warm and cold water connection. The hood-type glass-

within Wexiödisk’s new hood-type glasswasher

washer is filled with warm water and runs on cold water.

range help operators ensure the very best

As with Wexiödisk’s popular WD-4S Glass undercounter

cleaning results. This is thanks to a unique combination

glassware-specific warewasher, all four of Wexiödisk’s new

of expertly developed glassware specific technology and a

Glass models feature three different glass-ware cycles,

brand-new GLASS-Lift function.

each featuring various wash times and water temperatures

Controlled by a simple ‘on/off’ button, this unique GLASSLift function angles the basket during final rinse stage of

which can easily be adjusted for different glass types such as wine glasses ,beer glasses and standard glasses.

the cycle and allows water to evenly run down the outside of

Each model within the new Glasswasher series has been

each glass, allowing for spotless glassware results as David

expertly manufactured from the highest-grade stainless

Glover, UK & Ireland Country Manager, explains:

steel making them incredibly robust, hygienic and durable.

“Thanks to the development of a brand-new glass-basket

The WD-6 Duplus Glass and WD-7 Duplus Glass are also

tilting GLASS-Lift system, excess water does not collect at

exceptionally sustainable, utilising just 1ltr of fresh water

the base of the glass and cause water smears and stains;

per cycle - up to four times less than other leading models.

it alternatively waterfalls down the outside surface of each

Wexiödisk will be offering Host Show visitors a first look

glass in order to ensure a thorough wash and sparkling,

at the impressive WD-6 Glass on stand M29-N30 (Hall 7) as

dryer finish”

well as offering advice on the entire Glass Series.

To ensure the very best end results, even at sites with poor water quality, an external RO-unit can be connected 50

Fastfood Professional • December and January 2019/20

For further information on Wexiödisk, please visit www. wexiodisk.co.uk December and January 2019/20 • Fastfood Professional

50

Lincat unveils new four-zone model of award-winning Phoenix induction oven range Lincat has added a new four-zone induction oven range to its no-frills Phoenix series.

The PHER02 ispowerful, energy efficient and robust and measures just 600mm wide – making it ideal for small tomedium-sized establishments.

T

he new model follows the successful launch of the award-winning PHER01 Phoenix induction ovenrange last year, as Helen Applewhite, Marketing Manager of Lincat, explains:

“Demand for the PHER01 has been unprecedented since

its launch at Hotelympia last year and, withthe demand for induction ever-growing, we thought carefully about how we could develop theproduct range further. Customers told us they wanted to invest in an induction oven range butdidn’t require the output of a 900mm wide model.

The PHER02 does exactly this, withoutcompromising on power, and will make our Phoenix induction oven ranges accessible to more operators.”

The PHER02’s easy-to-clean hob top features four induction zones that deliver 1.85kW each.However, if additional power and flexibility is required, two zones can be boosted to 3kW, whilst theremaining two continue to deliver 0.7kW. The hob top is constructed from 6mm thick high impact resistant glass and is fitted with in-built pandetection to conserve energy. At the same time, multiple internal cooling fans provide protectionagainst overheating and extend service life.

Below, a powerful, fan-assisted 6kW oven provides fast heat up times and is able to accommodateup to three 1/1 gastronorms. Heavy duty castors, to facilitate cleaning, are provided as standard.As with all Lincat products sold in the UK, the PHER02 will be supplied with a comprehensive, twoyearparts and labour warranty. www.lincat.co.uk 51

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

51

Foodservice and food retailing equipment manufacturer, Fri-Jado, has used the relocation of its head office and production facility as an opportunity to establish premises, which lead the way in sustainable business practice. he company has moved to Oud Gastel in the south

and cooling) is powered exclusively by electricity, in keeping

west Netherlands, some 25 miles south of Rotterdam,

with Dutch energy policy, and is driven by three latest

where it has set new standards in environmentally

generation heat pumps for energy efficiency. The building

responsible manufacturing. The new building has

is protected by the highest levels of insulation to further

been certified as “very good” under the BREEAM standard,

reduce energy consumption. Both the interior and exterior

which is the world’s leading sustainability assessment

of the plant benefit from energy efficient LED lighting,

method for infrastructure and building projects

which is sensor controlled to avoid lights being left on

The new, purpose designed facility incorporates stateof-the-art technology and automated features to deliver

unnecessarily.

The theme of sustainability has been carried through

are

to the company’s manufacturing processes, with all

comfortable for staff, whilst having a minimal carbon

operations except the powder coating line being powered

footprint and ultra-low energy consumption. The 17,924 sq

by electricity, rather than gas. Fri-Jado has also invested in

m building’s roof features 6,500 solar panels, generating

new machine tool technology to further reduce its impact

enough electricity to serve the needs of 400 - 500

on the environment. It has replaced two, notoriously power

households per year. The climate control system (heating

thirsty, laser cutting machines with new models, which

manufacturing

52

and

office

environments,

which

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

52

energy consumption to some 43% below the ECA Energy Efficiency Index threshold. We have also developed heated merchandisers, which feature an innovative and patented hot blanket holding system, air curtain technology and hot air recycling, which deliver energy savings of some 20%.

In addition, these features combined with precise humidity control, ensure that food is maintained at perfect quality and appearance, over extended periods, reducing the amount of merchandise that may be price discounted or thrown away, due to product deterioration.”

He added: “The issues of energy efficiency and food waste remain high on the agendas of grocery retailers and foodservice operators. Public opinion and the activity of climate change lobby groups will increase pressure on OEMs and suppliers to make further progress in delivering more environmentally sensitive equipment. Whilst many manufacturers are merely paying lip service to green

consume up to 60% less energy than the previous models.

initiatives, Fri-Jado has demonstrated a root and branch

The company has also addressed the issue of the planet’s

approach to sustainability.”

precious resources in the manufacture of foodservice equipment, ensuring that 99% of the raw materials used

For further information and editorial enquiries, contact:

will be recyclable at the end of the product’s serviceable

Laurie Nicholls, Lansdown Publicity Ltd

life. Fri-Jado’s commitment to sustainability is far reaching;

Tel: 01242 863791 · Email: laurie@lansdownpublicity.

it has introduced hybrid company cars and will continue

com

with its policy away from petrol and diesel powered vehicles for the future replacement of its existing fleet.

Please address reader enquiries to:

Fri-Jado has provided a free charging point for electric

Fri-Jado UK Limited

cars at its premises, as an incentive to employees to adopt

Tel: +44 (0)1895 272227

greener transport.

Email: uk.info@frijado.com

Fri-Jado UK’s Director of National Accounts, Gary

Website: www.frijado.co.uk

Thacker, claims that the investment made at the company’s new headquarters highlights its holistic approach to sustainability: “For over a decade, Fri-Jado has been leading the way in the design and manufacture of environmentally sensitive kitchen equipment. The design of our chilled counters features a unique OmniCold refrigeration system, which 53

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

53

MONEY MATTERS

together with low velocity air circulation, helps to reduce

MONEY MATTERS

SLIM CHICKENS COMES TO BRISTOL Cabot Circus welcomes a taste of Arkansas to the city

F

rom 29 November, customers will be able to sample

service. We’ve got some exciting plans for our launch phase

the authentic flavours of Southern USA as Slim

throughout December including some special visitors to

Chickens opens its first Bristol restaurant on the

Cabot Circus combined with our own brand of Southern

top floor of Cabot Circus.

hospitality and entertainment.”

Renowned for its Southern US hospitality, the American fast-casual

restaurant

specialises

in

From testing chicken recipes in a garage, Tom Gordon

‘life-changing

and Greg Smart went on to open the first Slim Chickens

chicken’. The Bristol opening is perfectly timed to feed

in Fayetteville, Arkansas, in 2003 with the ambition of

busy shoppers over the Christmas shopping period as the

creating magnificent, freshly cooked chicken for guests,

brand focuses on high quality, fast-paced and great-tasting

fast. Over a decade and thousands of happy guests later,

food. It will be the sixth Slim Chickens to open in the UK

the business has grown to over 80 sites in the US alone.

with other restaurants in London, Cardiff and Birmingham.

Slim Chickens is operated by the Boparan Restaurant

Slim Chickens is famed for its iconic 100% British, fresh,

Group which expanding throughout the UK over the next

buttermilk-marinated, hand-breaded and cooked-to-order

two years with a full schedule of new openings in key cities

premium chicken. The menu will feature the brand’s most

by 2022.

iconic chicken dishes alongside a whopping selection of

With a booming social following and a digital app letting

13 dipping sauces including Garlic Parmesan, Honey BBQ,

Slim Chickens’ fans know about new openings and offers,

Ranch and Slim’s own best-selling signature sauce.

Slim Chickens opens on the top floor of Cabot Circus near

To top it off, guests can choose from a selection of five

House of Fraser on Friday 29 November. To download the

signature sides and treat themselves to hand-spun shakes

app for updates, news and offers search ‘Slim Chickens’ on

or one of the delicious jar desserts.

app stores.

Tom Crowley, CEO at Boparan Restaurant Group which

For further information, please contact the Slim

operates Slim Chickens, says: “The positive reaction we

Chickens’ Bristol press office at Purplefish: SlimChickens@

have received to Slim Chickens from customers across

purplefish.agency / 0117 925 1358.

the UK has been phenomenal. We’re really excited to be opening in Bristol, there’s already been a lot of excitement

Web: www.slimchickens.co.uk

and anticipation.

Instagram: @SlimChickensUK

“The 40-strong Bristol staff team is looking forward to

Twitter: @SlimChickensUK

serving up our special brand of freshly cooked chicken and

Facebook: /SlimChickensUK

hand-spun shakes with a focus on flavour and fast, efficient

#LifeChangingChicken

54

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

54

MONEY MATTERS

Registration is now open for Hotel, Restaurant & Catering (HRC) 2020 4th November 2019 Registration is now open for Hotel, Restaurant & Catering (HRC), the UK’s largest and most prestigious event for the hospitality and foodservice industry, taking place at ExCeL London from 3-5 March 2020.

W

ith four shows in one, HRC (formerly

food & drink tastings and trend trails. And once again,

Hotelympia) is the definitive event for all

HRC will host the UK’s most prestigious chef competition

sectors of the hospitality and foodservice

– International Salon Culinaire, comprising of 1000 chefs

industry. Plan your visit now, taking in The Foodservice

competing across four categories – Live Theatre, Skills

Show, The Professional Kitchen Show, the Interiors and

Theatre, Sugar Craft and Salon Display.

Tabletop Show plus the Hospitality Tech Show for three

Ronda Annesley, Event Manager for HRC states “Our

days of unrivalled sourcing and networking opportunities.

purpose is to deliver an outstanding event that educates

HRC (formerly Hotelympia) will welcome 600 suppliers,

and showcases the latest innovations for foodservice

showcasing ground-breaking products from big brands

and hospitality professionals. We have worked tirelessly

to innovative start-ups in catering equipment, food,

to understand the solutions to the industry’s challenges,

drink, technology, interior design and tabletop solutions.

and HRC is determined to provide the answers to help

To cater to the industries thirst for knowledge, HRC will

businesses make better decisions for the year ahead.”

tackle key topics including sustainability, staff retention,

HRC will welcome 21,000 hospitality and foodservice

health & wellbeing, alternative revenue streams,

professionals across three days. Ensure it’s in your diary

restaurant design, branding and the great British drinks

now by registering your attendance at www.hrc.co.uk

movement. This will be delivered through 80+ free-to-

VISITOR REGISTRATION - live today, November 4th

attend talks and workshops, live cooking demonstrations,

REGISTER NOW: visit https://www.hrc.co.uk

55

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

55

MONEY MATTERS

JJ Giving Away Eco-friendly Straws for National School Meals Week National wholesaler JJ Foodservice is giving schools the chance to win 1000 compostable paper straws to raise awareness of its eco range during National School Meals Week.

T

he wholesaler will be running a #EcoForSchools

by 92% in the past seven months (March 2019 to October

campaign across social media from November

2019), volume sales have increased by 181% and new

11th-15th highlighting different products from the

shoppers buying from the category have increased by 112%.

range every day.

The group recently launched a new range of eco-friendly

To enter the competition, school caterers simply need

hygiene products including vegan-friendly Washing Up

to post in 50 words or less on JJ’s Facebook, Instagram or

Liquid, Multi-Action Cleaning Spray, All Purpose Cleaner

Twitter pages why eco-friendly options are important to

and Compostable Food Waste Liners.

their school with the hashtag #EcoForSchools.

Eco Packaging sales at JJ Foodservice have increased

All products are Vegan Society Approved and are contained in 100% recyclable bottles.

Advertise With Call Athol now on

07725 434173 56

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

56

44%

of managers believe UK hospitality employees

lack food safety and hygiene awareness compared to European workers

98% of hospitality managers think that there will be a skills shortfall following Brexit

4. Problem solving, negotiation and conflict resolution (40 per cent) 5. Accountability (28 per cent) 6. Enthusiasm (24 per cent) 7. Customer service and communication skills (22 per cent) 8. Personal grooming (19 per cent)

An Industry campaign has launched to boost skills and

The findings are part of a nationwide study involving

champion careers in hospitality

hospitality business owners and managers across the UK

Nearly half of hospitality managers (44 per cent)

and reveal that 98 per cent believe that there will be a

consider British employees to fall short of their European

shortfall in skills following Brexit. One-in-five have said

counterparts in their knowledge and commitment to food

that they will not be able to address this skills shortage

safety and hygiene, according to a new research report.

with the workforce currently available in the UK.

This is particularly concerning for customers with

The industry report, Preserving the ‘Art of Hospitality’:

allergies and intolerances, with reports of a rise in

Championing the Industry for Post-Brexit Survival, draws

young people needing hospital treatment as a result

upon extensive research and encourages the industry to

of eating contaminated food in the last five years. This

work together to ensure the UK maintains its reputation

has been compounded by several high-profile allergy-

for delivering quality service, with recommendations

related deaths in recent years, including Natasha

for how businesses can successfully recruit and retain

Ednan-Laperouse, who died on a flight in July 2019

more staff. It has been released by High Speed Training,

after suffering an allergic reaction to a Prét a Manger

a leading online training provider to the hospitality

baguette. Natasha’s Law has subsequently been

industry.

introduced to protect allergy sufferers and give them confidence in the food they buy.

The research findings also reveal that over half of

Dr. Richard Anderson, Head of Learning & Development at High Speed Training, said: “The perception amongst hospitality professionals that UK workers lack the

hospitality leaders (53 per cent) think that UK staff lack

food hygiene and safety awareness of their European

the work ethic of their European colleagues.

colleagues is extremely concerning. Hospitality has a

Behavioural and social traits, such as interpersonal

widening skills gap and Brexit will potentially accelerate

skills (46 per cent) and problem solving, negotiation and

this shortage due to the industry’s strong reliance on

conflict resolution (40 per cent) are also cited as areas

migrant workers.

that UK hospitality workers fall behind on compared to fellow European employees.

However, around four-fifths of professionals consider

“Our report details ways in which the industry can be proactive and do everything it can to boost skills and drive forward recruitment and retention. We hope it

UK workers to be ahead of their European counterparts

provides food for thought and helps to shine a spotlight

for enthusiasm; personal grooming; and customer service

on the many diverse opportunities that are available for

and communication skills.

those considering a career in this rewarding industry.”

The eight ‘Art of Hospitality’ skills that hospitality

High Speed Training has supported over one million

managers and owners believe the UK to fall behind on are:

learners to date and has earned an impressive reputation

1. A strong work ethic and commitment (53 per cent)

for delivering accredited online training that helps people

2. Interpersonal skills, including empathy and the ability

to be engaged, effective and safe in the workplace.

to work as a team (46 per cent) 3. Commitment to and knowledge of safety and hygiene (44 per cent) 57

Fastfood Professional • December and January 2019/20

The interactive hospitality industry report can be accessed here: www.highspeedtraining.co.uk/hub/the-artof-hospitality-report/.

December and January 2019/20 • Fastfood Professional

57

MONEY MATTERS

Nearly half of managers think British hospitality workers lack food safety and hygiene awareness

Motorway service area gains industry first as McDonald’s Drive Thru comes to Roadchef Durham

2

KTC Appoints Gary Lewis as Head of Business Development KTC Edibles Ltd, Britain’s largest independent manufacturer and distributor of edible oils, has appointed experienced senior industry professional, Gary Lewis, as Head of Business Development for Oils and Fats.

Gary joined KTC in November, and will be responsible for delivering an ambitious

2 November 2019: One of the UK’s leading

growth strategy, as the company looks to

motorway service area (MSA) operators, Roadchef

enhance and cement its position across the

has introduced the first ever McDonald’s Drive Thru

UK food industry.

to be located on the UK motorway network. The brand new

With three decades of experience in edible

Drive Thru opened at Roadchef Durham, located on the

oils and fats, Gary has spent his career

A1 at junction 61, a motorway service area that welcomes

working for leading refineries, distributors and manufacturers

more than 1.3m million motorists through its doors each

across the UK, including Cargill, Nortech Foods and New Britain

year.

Oils. He joins KTC from Silbury, where he spent 8 years as

The UK’s first ever MSA operated McDonald’s Drive

Director of Oils and Fats.

Thru has created 20 jobs in the area, including trained

Paresh Mehta, Director at KTC, said:

crew members, customer service and management roles,

“We’re privileged to have Gary on board at KTC. His

while bringing some of customers’ favourite options to the

extensive knowledge and breadth of industry experience

thousands of motorists that pass through the motorway

will be invaluable, as we look to build our reputation, expand

service area each day.

our product portfolio and continue to grow our business

Customers on the move will now be able to enjoy the

across the UK.”

great value that McDonald’s offers, as well as tasty snacks

The appointment is part of an ongoing expansion programme

and coffee to-go. A dine-in option is also available for

for KTC, with the company continuously investing to accelerate

those looking to de-stress during a long journey. Its arrival

the growth of its oils, fats and world food division, both in the UK

complements other popular brands already available at

and overseas.

the service area, including WHSmith, Costa and a Days Inn Hotel.

Gary Lewis explains: “Joining KTC is a really exciting prospect. The company is in a

Aga Edwards, Site Director at Roadchef Durham, said:

fantastic position, and has ambitious plans for future expansion.

We’re thrilled to now be able to offer our customers the

I’m looking forward to taking on the challenge, putting our

option of a Drive Thru McDonald’s at Roadchef Durham,

strategy into practice and ensuring the business achieves its full

offering an incredibly convenient option for those on the

potential in terms of brand, product range and market share.”

go. Whether passing through on a daily commute or taking

Gary is the current Vice President and a two-time former

a break from a long journey, we provide a quick and easy

President and Chairman of NEODA – The National Edible

place to grab a coffee or a meal for the whole family.”

Oil Distributor’s Association. A pioneer of quality standards,

Mark Fox, Roadchef CEO, added: “We are very excited to

sustainability and codes of practice across the industry, he has

announce the opening of the first ever McDonald’s Drive

been an integral part of the efforts to protect and promote the

Thru at a motorway services, right here in the North East.

production of high quality oils and fats across the UK.

Our team put a lot of time and resources into making our

Founded in 1972, KTC Edibles employs more than 275 people

facilities the very best they can be for customers, ensuring

across two UK sites in Wednesbury and Liverpool. The company

we are able to de-stress and delight road users across the

supplies more than 250m litres of cooking oils to customers of

country.”

all sizes across the UK food industry each year.

Roadchef has recently been recognised as the best of

In addition to oils and fats, KTC produces and distributes a

the big three motorway service operators in the country,

range of world food products, through its flagship KTC, Sea Isle

with its Norton Canes services voted the number one

and Suncrest brands, and through partners worldwide.

choice by road users responding to the independent Transport Focus survey.

58 Fastfood Professional • December and January 2019/20 58 December and January 2019/20 • Fastfood Professional

Additional information about KTC can be found at https:// www.ktc-edibles.co.uk/.

December and January 2019/20 • Fastfood Professional

58

MONEY MATTERS

MONEY MATTERS

Roadchef brings first McDonald’s Drive Thru to UK motorways

New insights available for UK seafood industry as results of State of the Nation research study are revealed

MONEY MATTERS

Over half of UK consumers want to eat more seafood eafish, the public body that supports the £10bn UK

S

“This work provides valuable insight into what really

seafood industry, has published the results of its

makes consumers tick when it comes to eating seafood,

latest research looking at UK consumers’ attitudes

and can be used by industry to inform ongoing initiatives,

and behaviours regarding seafood. It commissioned the

which help positively impact consumption across the

‘State of the Nation’ research as part of its work to drive

supply chain.”

further seafood consumption in the UK.

The research, which was conducted by YouGov in April

The findings of the research revealed that only one

2018, involved a survey of 2,047 adults representative of

third followed the NHS public health recommendation

the UK population. This produced robust qualitative and

to eat two portions of fish a week. However, over half

quantitative data and with findings which show:

(55%) of consumers would like to eat more seafood. The research also uncovered some key consumer attitudes and preferences around seafood, with findings showing that

Current UK consumption patterns of seafood Consumer perceptions towards fish

that 70% of the fish buying public think that sustainability

Barriers to eating more seafood

is important and that telling consumers about the specific

Awareness of different species

health benefits of fish would encourage over 70% of them

Perceived health benefits of fish

to eat more.

Greg Smith, Head of Marketing at Seafish, said, “The State of the Nation project contains some of our most important research to date, helping us better understand UK consumers.

“We know there’s still work to be done to get people

Approaches to diet overall Potential means of encouraging higher fish consumption.

The full research report and a summary document are available to download from the Seafish website https://

eating more seafood, especially as two thirds of consumers

seafish.org/article/state-of-the-nation-research

aren’t following government health guidelines and eating

For further information or to request a printed copy of the

two portions of fish a week, but it’s really encouraging to

report contact Seafish Marketing Officer Naomi McCann on

see that over half of consumers want to eat more.

naomi.mccann@seafish.co.uk or 0131 524 8603.

59

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

59

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

Falcon Foodservice Equipment

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 www.hopkins.biz Kent Road, Pudsey, Leeds, LS28 9NF info@hopkins.biz 0113 257 7934

MCS Technical Products Ltd

Everett, Masson & Furby

www.bluesealequipment.co.uk Unit 67, Gravelly Industrial Park, Gravelly Park, Birmingham, B24 8TQ 0121 327 5575

www.mcstechproducts.co.uk Building 2, Westmead Drive, Swindon, SN5 7YT sales@mcstechproduct.co.uk 01793 5383908

Blue Seal

www.emfgroup.com 3 Cornhill, Ottery St Mary, Devon EX11 1DW info@emfgroup.com 01404 813762

Restaurant Supply Store

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

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

Crown Chambers, 7a Market Place Melksham, Wiltshire, SN12 6ES T: 01225 791848

Vmotouk www.vmoto-uk.com 29 Shand Street London E1 2ES info@vmoto-uk.com 0800 133 7304

W: www.totalqsr.co.uk Fast Food Systems Limited

Middleton Food Products Ltd,

Carlton Catering 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

Fastfood Professional • December and January 2019/20

www.restaurantsupplystore.co.uk Unit 7, Hatton Close, Chafford Hundred, Grays, Essex, RM16 6RP sales@restaurantsupplystore.co.uk 01375 651 600

Velox Grills

Total QSR Ltd

T: 0845 3711 522 E: hello@worldofceres.com W: www.worldofceres.com W: www.thebattercompany.co.uk

60

Nisbets Plc

www.altiusgroup.co.uk Business Buyers.co.uk Incorporating Bruce & Co Redwoods Dowling Kerr Kings Business contact@businessbuyers.co.uk 01772 775776

Seriously Good Gluten Free

www.middletonfoods.com 655 Willenhall Road, Willenhall, West Midlands, WV13 3LH sales@middletonfoods.com 01902 608122 or 08453 706 550

www.marfast.co.uk 30 Broughton Street, Manchester, M8 8NN pani@marfast.co.uk 0161 833 0024

Hopkins Catering

E: info@totalqsr.co.uk

Ceres | Pure Food Innovation

Marfast

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

December and January 2019/20 • Fastfood Professional

60

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

61

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

Fastfood Professional • December and January 2019/20

Kerry Foodservice www.kerry-foodservice.co.uk Thorpe Lea Manor, Thorpe Lea Road, Egham, Surrey, TW20 8HY info@kerry-foodservice.co.uk 01784 430777 December and January 2019/20 • Fastfood Professional

61

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

It’s Lolly ltd

Digital Media systems

www.itslolly.com Crystal Gate 28-30 Worship Street London EC2A 2AH 0800 038 5389

www.digitalmediasystems.co.uk Pressers House, 2 South Lane, Elland, West Yorks, HX5 0HG hello@digitalmediasystems.co.uk 01484 588895

Ethnic foods

Duct Cleaning and servicing Specialists

Shana Foods

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

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

62

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

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

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

W: www.olinex-uk.com The

Fryers’ Favourite For Over 60 Years.

www.justfilters.co.uk Omega House, Unit 7, Sarbir Industrial Park, Cambridge Road, Harlow, Essex, CM20 2EU info@justfilters.co.uk 01279 420289

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

Network Hygiene www.networkhygiene.com Knowledge Centre, Wyboston Lakes, Great North Road, Wyboston, Bedfordshire, MK44 3BY ian@networkhygiene.com 0333 577 6384

Arrow Oils Limited www.arrowoils.co.uk Glebe Street, Shaw, Oldham Lancashire, OL2 7SF collections@arrowoils.co.uk 01706 880796

Finance, Leasing & Insurance

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

www.martinsolveig.fr/rubicon/ Unit 5 Second Way, Wembley Middlesex, HA9 0YJ info@shanafoods.com 0208 8782 3200

Complete Leasing Solutions Ltd

Integer

Manor Farm,

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

Fastfood Professional • December and January 2019/20

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

December and January 2019/20 • Fastfood Professional

62

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

Chartered Institute of Environmental Health (CIEH) www.cieh.org Chadwick Court, 15 Hatfields, London, SE1 8DJ info@cieh.org 0207 928 6006

Unique Seafood

Fish Suppliers Collins Seafoods Ltd

Frozen Food Suppliers

www.uniqueseafood.co.uk 2 Floor, Grabbex Business Park, Murray Road, Orpington, Kent, BR5 3QY 0203 260 3580

Central Foods Maple Court, Ash Lane Collingtree Northampton NN4 0NB T: 01604 858 522 E: info@centralfoods.co.uk W: www.centralfoods.co.uk

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

63

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

Golden Valley Foods

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

Fastfood Professional • December and January 2019/20

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 December and January 2019/20 • Fastfood Professional

63

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

www.carpigiani.com Faculty House, 214 Holme Lacy Road, Rotherwas, Hereford, HR2 6BQ 01432 346018

GMG Ltd

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,

64

Carpigiani UK Ltd

www.olienvironmentalservices.co.uk 6 Chapel Lane, North Luffenham, Oakham, LE15 8JP anthony@olienvironmentalservices.co.uk 01780 720679

VTO (Vertical Take Off)

Unit 1, Greenway, Bedwas House Industrial

Ice Cream

Oli Environmental Services

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

Grease Traps

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

Fastfood Professional • December and January 2019/20

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

December and January 2019/20 • Fastfood Professional

64

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

www agrico.co.uk Castleton of Eassie, Glamis, By Forfar, Angus, DD8 1SJ potatoes@agrico.co.uk 01307 840551

www.hollandspies.co.uk Baxenden, Accrington, Lancashire, BB5 2SA enquiries@hollandspies.co.uk 01706 213591

Potato Treating & Equipment

Pizza & Pasta 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

Agrico UK Ltd.

Holland’s Pies

Premier1 Filtration

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

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

Drywite www.drywite.co.uk The House of Lee, Park Lane, Halesowen, West Midlands, B63 2RA T: 01384 569556

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

Poultry Suppliers

Venice Bakery UK Ltd

Central Foods

www.venicebakery.co.uk Unit 2, Crown House, Queen Street, Bexleyheath, Kent, DA7 4BT adam@venicebakery.co.uk 0208 301 2624

Maple Court, Ash Lane Collingtree Northampton NN4 0NB T: 01604 858 522 E: info@centralfoods.co.uk W: www.centralfoods.co.uk

Pan’Artisan Units 25/26 Holmbush Industrial Estate, Holmbush Way Midhurst, West Sussex GU29 9HX enquiries@panartisan.com 01730 811490

Riverside Food Services Units 1-4, The Stables, Sutton Farm, West

Pizza and Baguette

Felton, Oswestry, Shropshire,

www.pizza-baguette.co.uk Genus, Hammond Close Attleborough Fields Ind. Est. Nuneaton, Warks., CV11 6RY info@pizza-baguette.co.uk 02476 254941

T: 01691 839288 E: mandy@riversidefoods.co.uk W: www.riversidefoods.co.uk

SY11 4HX

Dibs Distribution

Kiren Foods

www.dibsdistribution.co.uk 1432b Clock Tower Road, Isleworth, Middlesex,TW7 6DT sales@dibs.uk.com 0208 568 6668

www.kirenfoods.co.uk Unit 3, Smallbridge Business Park, Riverside Drive, Rochdale, Greater Manchester, OL16 2SH enquiries@kirenfoods.com 01706 526732

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

Stoupid Pizza UK www.stupid-pizza.co.uk 84 Holmsdale Road, Coventry, CV6 5BJ stoupid.pizza@gmail.com 02476 278102

Refrigeration

Potatoes

Adande

Leicester, LE7 1LD

AHDB

trade@pukkapies.co.uk

www.bestchips.co.uk AHDB Potatoes Agriculture & Horticulture Development Board, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2TL 024 7669 2051

T: 0116 264 4004 E: trade@pukkapies.co.uk W: www.pukkapies.co.uk

65

Fastfood Professional • December and January 2019/20

TRADE DIRECTORY

Kismet Kebabs

Adande Refrigeration Ltd. 45 Pinbush Road, South Lowestoft Ind. Est Lowestoft, Suffolk NR33 7NL sales@adande.com adanderefrigeration.com 0844 376 0023

December and January 2019/20 • Fastfood Professional

65

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

Pukka Pies Ltd

Williams Refrigeration

W: www.pukkapies.co.uk

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

www.eliteshopfittersleads.co.uk 5 Wharfe Mews, Cliff Terrace, Wetherby, LS22 6LX elitshopfittersleeds@iidp.co.uk 0113 258 3324

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 Bryggen Road, North Lynn Industrial Estate, Kings Lynn, Norfolk, PE30 2HZ 01553 817000

Elite Shopfitters Leeds Ltd.

McWhinney’s Sausages

Jephsons Shopfitters Ltd www.jephsonsshopfitters.co.uk Maun House, Maun Way, Hermitage Lane, Mansfield, Nottinghamshire, NG18 5GX info@jephsonsshopfitters.co.uk 01623 645809

The Halcroft, Syston, Leicester, LE7 1LD trade@pukkapies.co.uk T: 0116 264 4004

Promart Manufacturing Ltd

E: trade@pukkapies.co.uk

www.promart.co.uk Unit 2B Caddick Road, Knowsley Industrial Park South, Merseyside, L34 9HP sales@promart.co.uk 0151 546 4666

Peter’s Food Service www.petersfood.com Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP 029 2085 3200 info@petersfood.com

Trade Bodies Marine Stewardship Council (MSC) www.msc.org Marine House 1 Snow Hill London, EC1A 2DH 0207 246 8900

Westaway Sausages Ltd. www.westawaysausages.com 3-6 Rydon Industrial Estate, Canal Way, Kingsteignton, Newton Abbot, Devon, TQ12 3SJ 01626 333101

Seafish www.seafish.org 18 Logie Mill Logie Green Road Edinburgh, EH7 4HS Seafish@seafish.co.uk 0131 558 3331

Metrow Foods Limited www.metrow.co.uk Airborne Close, Leigh-on Sea Essex, SS9 4EN helpdesk@metrow.co.uk 01702 527441

Seafood Scotland www.seafoodscotland.org 18 Logie Mill Logie Green Road Edinburgh, EH7 4HS enquiries@seafoodscotland.org 0131 557 9344

Suffolk Meat Traders www.suffolkmeattraders.co.uk Grove Lane, Elmswell Bury St. Edmunds Suffolk, IP30 9HN sales@suffolkmeattraders.co.uk 01359 242 500

NEODA PO Box 1184, Bromley Kent, BR1 9XW T: 020¬ 8464 3954 E: lynda.simmons@neoda.org.uk W: www.neoda.org.uk

Holland’s Pies www.hollandspies.co.uk Baxenden, Accrington, Lancashire, BB5 2SA enquiries@hollandspies.co.uk 01706 213591

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

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

66

Rollover Limited www.rollover-uk.com Rollover House, 802 Oxford Avenue, Slough, Berks., SL1 4LN info@rollover-uk.com 01753 575558

British Kebab Awards

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

Fastfood Professional • December and January 2019/20

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 December and January 2019/20 • Fastfood Professional

66

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 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

London Fish and Chips www.londonfish-chips.com

Mexigo

Shinebright Creative

www.mexigo.uk

www.shinebrightcreativecc.co.uk 13 University Road Leicester, LE1 7RA info@shinebrightcc.com 0116 255 3400

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

Web Design

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

67

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

67

68

Fastfood Professional • December and January 2019/20

December and January 2019/20 • Fastfood Professional

68