(Formerly Fish & Chips & Fast Food Magazine) The Nations Favourite Takeaway Magazine Now Celebrating its 27th Year
Unique Seafood Group
Launch of the latest
Granit
is a Norwegian Milestone and Heralds in a New Era for Fish Friers
Norwegian Quality Produce
Walking Hadrian’s Wall in aid of the Association of Air Ambulances
Millennials more likely to choose ecolabelled fish Uk’s Top Fish and Chip Restaurants visit Peterhead as part of Educational Study Trip 1
Fastfood Professional • January and February 2017
Meat Free Made Easy January and February 2017 • Fastfood Professional
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ISSN 2514-989X
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Fastfood Professional • January and February 2017
January and February 2017 • Fastfood Professional
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A Very Happy and Prosperous 2018
W
e, at Fast Food Professional, want to wish you all a very happy and prosperous 2018. This will be a year of challenges and opportunities as we move towards Brexit, and keeping a close eye on your business and maintaining high standards will be a key element of success. Right across the Fast Food and QSR sector, operators and suppliers are always looking to improve the profitability of their business and our aim is to continually inform and inspire you with news and ideas from both big and small movers and shakers that are finding ways to help themselves and you to be even better. January is the month of the eagerly awaited National Fish and Chip Awards and the sector owes a huge debt of gratitude to Seafish and the many sponsors for this series of competitions which keeps the fish and chip industry at the forefront of the nation’s minds. We wish all of the finalists the very best of luck and hope that everyone that attends the awards ceremony uses it to have a great time and to make new friends and contacts. In the article about the impressive front cover new Norwegian vessel, Granit, Harald Nissen, MD of Unique Seafoods highlights the needs for UK fryers to be on the ball this year to deal with forecast higher prices and the need to be even more efficient in their operation. One thing is certain, there is now better equipment, systems and suppliers available to help operators maintain the highest standards. Have a very successful 2018.
Annual Subscription UK: FREE Overseas: £37 Fast Food Professional is published six times a year (January & February), (March & April), (May & June), (July & August), (September & October) and (November & December). Newco Media Ltd 48B Victoria Street Chatteris Cambridgeshire PE16 6AJ Many of the views expressed in this publication are those of individual contributors and do not necessarily
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Fastfood Professional • January and February 2017
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k’s Top Fish and Chip Restaurants visit Peterhead as part of Educational Study Trip Page 6
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Uk’s top fish and chip restaurants visit Peterhead as part of educational study trip Drop it! - Simon Greatbatch shares his in-depth knowledge of door drop market Top tips from the Frymax fryers
Millennials more likely to choose ecolabelled fish than older shoppers Launch of the Granit is a Norwegian milestone and heralds a new era for fish friers Events - jot them down in your diary, tap them into your app The Real Steak Canadiann are looking for agents Sunny’s new plaice in Heckington Polar Refrigeration helps maximise space - new series of modular cold rooms Roadchef walk Hadrian’s Wall - in aid of The Association of Air Ambulances Coffee gurus spread the espresso word Every Fish Dish Wish Adrian Greaves, of Young’s Foodservice talks to FFP Meat-free meals made easy with Central Foods Gluten-free doughnuts introduced by frozen food distributor Central Foods
Fastfood Professional • January and February 2017
January and February 2017 • Fastfood Professional
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50
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January and February 2017
36 New Year, New Gluten Free Pastry from Pidy 38 Some like it hot - The multi deck merchandisers from Fri-Jado UK Ltd 40 Aircell® Grab & Go cabinet delivers 53.6% energy savings in food hall trial 42 Funnybones push the boat out… all aboard for the new taco boats 44 Trend or Pho: 2018 Food Trends To-Go! 46 Double Win for Splendid at KFC Franchise Awards 48 Pret A Manger announces partnership with Roadchef 50 Hotelympia partners with BHA to support cut tourism VAT campaign 51 CESA’s connectivity trail helps visitors connect at Hotelympia 52 Seafood industry asked to feedback on new responsible fishing ports scheme 53 £1.7M back pay - 260 employers underpaying minimum wage named 54 Latest Nisbets pulse survey reveals industry positivity 55 British Takeaway Campaign responds to the Budget 56 Trade Directory 5
Fastfood Professional • January and February 2017
In Every Issue
Money Matters Our financial section can be found near the back of the issue strating on page 50 this month
The Trade Directory Our instant reference for all those important trade contacts can be found at the very back of the magazine
January and February 2017 • Fastfood Professional
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Uk’s Top Fish and Chip Restaurants visit Peterhead as part of Educational Study Trip
6
Fastfood Professional • January and February 2017
January and February 2017 • Fastfood Professional
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Representatives from five of the UK’s leading fish and chip restaurants have returned from an exclusive trip to North East Scotland, as part of the 30th anniversary National Fish & Chip Awards
O
rganised by Seafish, the educational trip gave the
sustainable fisheries management practices followed by
five businesses – all finalists for the Fish and Chip
the Scottish fishing fleet – advancing their knowledge of
Restaurant of the Year Award* - the opportunity
the whole fishing and supply process.
to have a closer look at the inner workings of Europe’s whitefish capital.
With much of the UK’s primary processing of seafood located in the North East of Scotland, the finalists also
The finalists enjoyed a two-day trip to Peterhead – home
visited the Sustainable Seafoods Limited processing unit
to Europe’s leading whitefish fishing port – and Aberdeen,
in Peterhead and the Nolan Seafoods Limited processing
to learn about the vital supply chain of haddock and cod
facility in Aberdeen. The group observed first-hand
for the fish frying industry and the wider UK food sector.
how traditional skills are married together with modern
Marcus Coleman, Chief Executive at Seafish, comments: “Peterhead is one of the UK’s busiest fishing ports and is
technology and equipment, discovering how the future of the fish processing trade is evolving.
at the forefront of the Scottish fishing industry – with cod
The North East Scottish whitefish sector has grown
and haddock catches landed in Peterhead in 2016 totaling
over time, creating a clever blend of production systems,
28,500 tonnes, representing 35% of UK landings.
offering high quality product from both hand-crafted
“The focus of the trip was to highlight the wide range of
and mass manufactured methods. Processors have
seafood on offer from North East Scotland, encouraging
made consistent investments in staff training; retaining
menu diversification and the use of different species in
traditional, highly-skilled hand filleting, whilst embracing
fish and chip shops across the UK. Crucially, the trip also
innovative technologies offered by state of the art
emphasised the socio-economic importance of Peterhead
equipment, to produce a highly graded, top quality, fresh,
port and the wider impact it has on the overall UK seafood
skinless and boneless fillets to match the increasingly
industry.
specialised needs of today’s restaurants, chefs and
“With fish provenance high on the agenda it’s important
consumers.
that our finalists have a strong understanding of
The study trip provided an opportunity to highlight these
responsible and traceable sourcing, and know exactly
processes and for leading businesses within the fish and
what it takes to get fresh fish from ‘sea to plate’. This
chip restaurant sector to witness it in action first-hand.
study trip ticks all of those boxes.”
The winner of the Fish and Chip Restaurant of the
Starting the trip with an early morning visit to the
Year Award will be announced at the 30th anniversary
lively fish market, the finalists explored the daily routine
National Fish & Chip Awards ceremony in London on 25th
of Europe’s whitefish capital while also learning about the
January 2018.
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Fastfood Professional • January and February 2017
January and February 2017 • Fastfood Professional
7
Drop It! With over thirty years in the industry, Simon Greatbatch, Director of Letterbox Distribution.com has an in-depth knowledge of Door Drop Marketing in the UK. Working with over 4,000 clients, including well-known brands such as Wagamama, McDonalds, Pizza Hut and Dominoes, the company deliver over three million items per week, through a fully tracked adult workforce
S
imon is a great believer in ‘the key to
or Door Drop as it is now known, still remains one of the
getting the best response lies, not only in
most consistent methods of advertising, especially for
designing the best leaflet, and targeting
Takeaways and Restaurants. Its main advantage lies in the
the right households, but ensuring the
fact that a leaflet or menu cannot be ignored when it is
company you choose to deliver them has
on your door mat. It demands picking up and in that five
a robust structure in controlling the distributors and
second window, you have informed a potential customer
verifying they have been delivered. The results then speak
of your service.”
for themselves in the number of orders that follow’.
Simon goes on to explain “It is comforting to know
With the average person exposed to over 3,000 daily
that almost every house in the UK will have somewhere,
pieces of marketing, it is tough for a business to learn that
normally close to the telephone or computer where a
up to 99% will have no impact. How often do you hear your
number of menus and other Leaflets have been kept,
friends say that they saw a great ad but did not know what
ready to be called upon. For the Takeaway or Restaurant,
it was selling? Simon has seen many fads in marketing
it is that meal time when nobody wishes to cook or the
in his three decades, and explains “Leaflet distribution,
fridge is bare, when the response is most likely to come. It is also interesting that whilst the door dropped item is the catalyst, often the response comes from either an online transaction or telephone order, and retaining the customer can mean many years of repeat business”.
*
To discuss your marketing
campaigns and how we can help with your door drop activity please do get in touch on 020 8440 0400 or drop us an email enquiries@letterboxdistribution.com
8
Fastfood Professional • January and February 2017
January and February 2017 • Fastfood Professional
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SUGAR LEVY
what can caterers do?
facts
PASS ON THE LEVY
KNow the
What Caterers choose to do with price is at their discretion. One of the Levy’s objectives is to encourage consumers to consume a broader range of low and no sugar soft drinks. It is our recommendation that where the Levy is applied to a product, it should be passed on to the price the consumer pays but that’s up to you.
Soft Drinks
OFFER CHOICE
Industry Levy
REVIEW YOUR
RANGE
At Britvic, we focus on producing great tasting low and no added sugar products. With the impact of Levy on costs, Caterers should review the packs included in meal deals for on the go meals and family deals. Are you stocking a range of great tasting no and low sugar products - See below for must stocks. Consumers will still demand added sugar soft drinks as a treat within their balanced diet and lifestyle. Continue to stock added sugar products but ensure your space and stock holding reflects the shift in consumer demand.
What’s happening? In the 2016 Budget, the government proposed a new levy on soft drinks that contain added sugar. This levy applies to the production and importation of soft drinks containing added sugar. It’s purpose is to encourage ECTIVE FRO manufacturers to offer greater EFF M choice of lower sugar products TH through reformulation and product development whilst encouraging consumers to drink a broader range of low sugar and no sugar soft drinks using differential pricing.
6 APRIL 2018
HOW WILL IT impact CATERERS?
GENUINE GB PRODUCT
MUST STOCK!
LEVY IMPACT BY SERVE
What Caterers choose to do with price is at their discretion. The price tags below demonstrate the impact of the Levy on selected soft drinks if Caterers choose to maintain their cash margin and pass on the Levy in full with VAT applied.
The Levy Facts* £0.32
Mid levy 18ppl
£0.43
High levy 24ppl
The levy will be applied to drinks with added sugar. Dairy and Pure Juice drinks will be exempt. 9
Fastfood Professional • January and February 2017
1.5L (PET)
£0.07
Mid levy 18ppl
£0.10
High levy 24ppl
330ml Can
January and February 2017 • Fastfood Professional
9
Top Tips from the Fryers Hot Tips for Cold Days With the cold days of winter well under way, trade can be a bit slow, and in lots of ways that’s not good for your food or your pocket. At Frymax, we want to help wherever we can. So why not check through this list of tips from the Frymax fryers and see how you can maximise the life of your oil and also help you save costs. Especially in January and February with fewer customers, your oil can be sitting hot and idle for long periods of time, and Frymax likes to be busy! Oil goes off at its fastest when it is sitting hot and unused, with no steam from food to ‘steam clean’ the oil and give it a protective blanket against the air.
Little & often… On slower trading days, don’t prepare large batches of potatoes and leave them in water, because they could be absorbing water for a long time before frying. When you fry, it can take longer for the water to be removed, the oil will be colder - and the chips will absorb more oil. Fry half size batches of chips and smaller portions of other dishes. This will help in 2 ways: Firstly, you will need to fry more frequently, so the oil will be cleaned twice as often - and will deteriorate less quickly. Secondly, smaller batches don’t cool the oil down as much, so recovery to optimum frying temperature is quicker. Less oil is absorbed into food making it crisper, less greasy - and using up less oil. So looking after the quality of your food will also look after your profits!
Keep it cool… With lower trade, you could also see whether you can reduce the temperature of your fryers when not in use, or even reduce the number of fryers you’re using. Cold oil scarcely deteriorates, and oil at 130C will go off much more slowly than hotter oil. But don’t hold the oil between 70-120C as this is the temperature where lots of oil breakdown reactions happen, so the oil will deteriorate badly. You should still fry at recommended temperatures (<180C) for food quality, safety, and efficient, cost effective operation. If you have any questions or want to add any of your own top tips, please contact us via the details below.
“The Fryers’ Favourite For Over 60 Years.” For information, advice, or customer support material please contact ADM Trading (UK) Limited. Tel: 01322 443025 e-mail: ukinfo@adm.com www.olenex-uk.com
10
Fastfood Professional • January and February 2017
January and February 2017 • Fastfood Professional
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David Henley always fries in David Henley has run a successful, award winning fish and chip shop for over 15 years. His secret is simple, to produce great tasting fish and chips every time. To achieve this, David has built up a store of knowledge as to which are the best ingredients to use and in particular which frying medium will deliver consistent results every time ...and that frying medium is Frymax. He knows that Frymax is pure white sustainable premium palm, made from the highest quality raw materials. And that there is none better at giving long lasting performance, which is so important in the current economic climate. Frymax has rightly earned the reputation as the number one cooking oil. It is as good today as it was when launched all those years ago. David Henley recognises its worth and the role Frymax plays in making his fish and chips taste really great.
RSPO-2-0677-16-100-00
The Fryers’ Favourite For Over 60 Years. For information, advice, or customer support material please contact ADM Trading (UK) Limited. Tel: 01322 443025 e-mail: ukinfo@adm.com www.olenex-uk.com 11
Fastfood Professional • January and February 2017
January and February 2017 • Fastfood Professional
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Millennials more likely to choose ecolabelled fish than older shoppers Millennial seafood shoppers are most likely to choose ecolabelled fish than those older, while all shoppers’ spend on sustainable seafood has increased for a fourth year running, according to a report released by the Marine Stewardship Council (MSC)
N
ot only are UK consumers spending more on sustainable seafood, it’s the millennials that have the strongest preference[1] - with 52% of 18-34 year olds stating they prefer to choose ecolabelled fish and seafood.
That’s in comparison to 37% of those over 55 years old in the UK. By choosing seafood with the blue MSC label shoppers are helping to protect oceans, livelihoods and fish for the future. Shoppers’ spend on seafood in carrying the MSC ecolabel in the UK exceeded half a billion pounds (£754m)[2] in the year 2016/17, a 29% increase on the £403m spent from the previous year 2015/16. That means £1 out of every £5 spent in UK supermarkets on seafood went on MSC certified sustainable fish, helping ensure the ocean’s health. The figures, part of a recent MSC report “From sustainable fishers to seafood lovers,” confirms MSC certified products are increasing 20% year on year this increased choice has had an enormous impact on shopping habits. The MSC label can be found on a wide range of products from fresh, frozen and tinned fish to pet food, fish oil, health supplements and baby food. More brands and retailers are choosing to use the MSC label than ever before; Sainsbury’s leads the way in the UK, offering over 200 certified products – more MSC labelled products than any other national retailer worldwide. It is closely followed by Waitrose, Tesco (who introduced the blue label to over 600 fishmonger’s counters across country this year), Lidl, Aldi and Birds Eye. The millennial generation is shaping the ‘eating out’ 12
Fastfood Professional • January and February 2017
January and February 2017 • Fastfood Professional
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sector; it’s also become fastest growing customer segment
above price and brand. We are delighted that the younger
within the hospitality industry[3]. Leading restaurants
generation care about sustainable seafood – they are
such as Wahaca and McDonald’s, and even stores such
the shoppers of the future. With this year’s increase of
as Ikea continue to make the commitment to certified
restaurants, brands, and supermarkets using the MSC blue
sustainable seafood for their eco-conscious diners. Fish
fish label, we can all help to drive sustainable fishing.”
and chip shops are also upping their green credentials
Educating consumers and increasing public understanding
with now over 100 chippies in the UK using the ‘blue fish
of sustainable seafood is a vital part of MSC’s plans for
label’ on their fish, assuring customers that it’s been
2018, says the report. Next year will see the launch of its
caught responsibly.
‘Keep it Wild – choose the blue fish’ campaign across the UK,
Danielle Pinnington, MD at shopper research agency, Shoppercentric, says: “It is encouraging that millennials are
that aims to reach consumers through joint partnerships, ambassadors and storytelling.
demonstrating the kinds of attitudes that will push suppliers
The report also outlines the MSC’s plans for the
and retailers to take ethical sourcing seriously. There is
future, including an ambitious target to engage 20% of
plenty of evidence emerging that the younger generation
marine catch by 2020. Choosing MSC labelled seafood
of shoppers are interested in the provenance and ethics of
from fisheries, supermarkets, brands and restaurants
the products they are buying.”
helps to protect the life in our oceans for generations
Toby Middleton, UK Programme Director for MSC says: “The fact is that UK shoppers value sustainable credentials
13
Fastfood Professional • January and February 2017
to come by ensuring sustainable fish that can be traced back to its source.
January and February 2017 • Fastfood Professional
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Launch of the latest Granit is a Norwegian Milestone and Heralds in a New Era for Fish Friers
For the past 20 years “Granit” has been the byword for top quality Norwegian frozen at sea cod and haddock, distributed in the UK by Unique Seafood. Last September, a new generation Granit vessel was handed-over and named at a ceremony in Norway.
Continued *
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Fastfood Professional • January and February 2017
January and February 2017 • Fastfood Professional
15
T
he
new
Granit
is
the
largest,
most
“It is inevitable more friers will look to reduce the size
technologically advanced, Norwegian fishing
of portions served to address costs, as well as reducing
vessel afloat and represents a milestone for
waste. Unique Seafood can help fish friers to tackle current
Norway’s fleet: A magnificent example of
industry challenges and maximise the value from each fish.
engineering, with hygienic state-of-the-art
Granit’s latest on-board processing technology, automated
facilities for high volume catching of MSC certified source
consistent fillet cutting and portioning saves the fish frier
cod, haddock and prawns, rapid processing, freezing and
time, avoids the need to cut fish on their premises and
storing at sea, as well as separate forward storage for fish
avoids waste. We’ve produced a guide showing fish cut
oil and fishmeal.
options so Unique customers can order the fillets that
Harald Nissen, Managing Director of the Unique Seafood Group, said, “Unique Seafood is Granit’s trusted UK partner, working with the new Granit owners and their previous Granit vessel for
provide the best value for their menus.” “With no waste and consistent portion control, pricing is regulated and the business becomes more efficient.
20 years. We can now further build on our
Regular customers at the fish and chip
Unique advantage of supplying consistent
counter can expect the same portion
specification fish to the UK market in
size each time, which has not always
continuous volumes from a MSC sustainable
been the case and has lead to customer
source, which is a key message.” “2018 prices for cod and haddock will be higher than in 2017. The Pacific Cod quota has been reduced and that increases demand for Barents Sea cod, as the US market will switch to Atlantic cod. Sterling’s volatility creates further challenges for UK importers.” 16
Fastfood Professional • January and February 2017
dissatisfaction.” “We are in a Unique position to work with fish friers in the UK, supplying top quality MSC source fish direct from the new Granit vessel and to specification to help build financially successful businesses and customer loyalty for the frier,” added Harald Nissen.” “Friers have become more professional in building and January and February 2017 • Fastfood Professional
16
maintaining their reputation for quality and are educating
most modern and efficient shipyards in Europe.
their customers about the fish they serve. More customers
The company was commissioned because of their wealth
want sustainable sourcing to ensure the industry has
of expertise in fishing vessel construction and met the
a future and know the Barents Sea is an MSC approved
required new-build timetable, handing over Granit ready
source.
for the naming ceremony in Norway.
The market is changing very fast and we on the supply-
Speaking at the naming event at the Bekkjarvik quayside
side are helping chippies to be in front of the market, not
before an invited audience, Mr Asle Halstensen, part of
behind. The investment in the latest Granit fishing vessel
the Halestensen team and Captain of one of the vessels
and processing technologies makes sound economics for
in the fleet said, “We are delighted with the design and
the fishing company and for end customers alike, as well
build quality of the new generation Granit vessel and look
as making Granit one of the most environmentally friendly
forward to the future, continuing as key suppliers of top
vessels in the world.”
quality Norwegian seafish with our next generation Granit.”
Granit’s huge scale and sleek design equips her for
Harald Nissen attended the vessel naming ceremony
the very worst conditions that can occur in the Barents
and said, “Seeing the vessel first-hand at the Bekkjarvik
Sea and North Atlantic fishing grounds. Each fishing trip
quayside was thrilling and confirmed all our expectations
is more productive, from catching, to processing, to on-
of quality, capabilities and scale. Unique Seafood continues
board freezer storage capacity, ensuring continuous and
as Granit’s exclusive UK partner and distributor of FAS
consistent top quality Norwegian
cod, haddock and other whitefish
seafood
as well as coldwater prawns direct
supplies
synonymous
with the Granit name.
from net to customers’ doors.
The new Granit is 81.2 metres
The arrival of the new Granit
long x 16.6 metres wide and
vessel will play a significant role
has a gross 4427 tonnage. Her
in the continuity of supplies of
cargo hold accommodates 775
the highest quality Norwegian
tonnes
fish from MSC certified fishing
of
fillets
and
61,000
litres of fish oil. All on-board
grounds.”
processing uses the very latest de-heading,
filleting,
Granit
sails
under
the
skinning,
Norwegian flag and was designed
cutting, portioning, weighing and
by leading Norwegian ship design
freezing technologies, saving fish
team Skipsteknisk. The vessel is
friers labour, reducing waste and
operated in cooperation with AS
controlling costs.
Granit in Vartdal and production
To the designs of Norwegian ship designers
is marketed by Brodrene Sperre
Tersan
AS, with Unique Seafood Ltd - who
Shipyard carried out the newbuild
celebrate 21 years in partnership
at their Yalova city shipyard in
in
Turkey, which is one of the biggest,
distributors.
17
Skipsteknisk,
Fastfood Professional • January and February 2017
2018
-
the
exclusive
UK
January and February 2017 • Fastfood Professional
17
Noteworthy events - jot them down in your diary, tap them into your app
February
5th – 8th March 2018
Hotelympia
13th February 2018
Shrove Tuesday Where ever you are
I
Excel, London Hotelympia
delivers
innovation
MAY
and
networking
opportunities for exhibitors and visitors that can’t be
t’s a flipping good day for a pancake promotion. Catch the public’s imagination, catch the pancake and catch
a little extra profit.
found anywhere else on this scale. This is the place for you to improve your business performance and customer offering -
for your hotel,
restaurant, pub, café or catering company -
through
guaranteed access to the latest products across food and
25th February 2018
drink, catering equipment, interiors, technology, careers,
FRY I.T 2018 East of England Showgrounds, Peterborough
T
he ULTIMATE exhibition for the Fish and Chip and Fast Food trade.
After its latest show in March 2017, at the Westpoint Arena in Exeter, FRY I.T. will once again return to its biggest and busiest show space, the Peterborough Arena at the East of England Showground, on Sunday 25th February 2018. For one day only, Peterborough Arena will turn into a Fish Fryers’ playground, with suppliers exhibiting a fantastic
and waste management solutions. www.hotelympia.com
March 5th - 11th March 2018
British Pie Week Where ever you are
I
t often seems that we love nothing better than a wholesome pie and with British Pie Week 2018 just
array of products from frying ranges, to Frozen at Sea Fish,
around the corner, now is the time to think about what
to Chicken Fillet Bites and batters.
pies will feature on your menu!
With an even bigger range of high quality Frozen at Sea
With new research revealing that 75% of people enjoy
Fish available from Friars Pride this time round, FRY I.T. 2018
a pie at least once a month, British Pie Week has been
will be a show not be missed! Website: http://friarspride.com/fry-it-2018/
growing every year with pie-eaters everywhere seeking their ultimate pie perfection.
Update your diary regularly - visit - www.fastfoodpro.com and click on events
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Fastfood Professional • January and February 2017
January and February 2017 • Fastfood Professional
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Fastfood Professional • January and February 2017
REG CHARITY ENGLAND & WALES NO. 232822. REG CHARITY SCOTLAND SC039088.
January and February 2017 • Fastfood Professional
19
We are looking for agents to sell our range of Steak Canadiann to the catering trades Produced in our own butchery department the thinly cut slices of prime steak are perfect for cost effective, quick tasty hot steak sandwiches
T
he Steaks are packed 2x10 or 5x10 to a case IQF and are interleaved for ease of use. They can be cooked from frozen, in a grill, griddle or frying pan.
To sell as a Steak Canadiann the usual way is to brown
some onions in butter or oil then add the steak or steaks and cook for approximately 90 seconds until cooked then serve on a soft roll. But the Steaks are also excellent for making up your own particular type of sandwich. Areas available ate the South East, London and the Midlands
* 20
Contact Geoff Sutcliffe 01254 235575
Fastfood Professional â&#x20AC;˘ January and February 2017
07740 66 44 10
A COMPLETE PROFESSIONAL KIT TO FULLY REGRIT YOUR POTATO PEELER
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BEFORE
AFTER
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Sunny’s new Plaice in Heckington
Family-run chippy business, Sunny’s Plaice, has a bold mission – to serve the best-quality fish and chips in Lincolnshire. It’s safe to say the brand is well-loved in the local area, with many residents in agreement that Sunny’s traditional fish and chips are the best for miles around!
22
Fastfood Professional • January and February 2017
January and February 2017 • Fastfood Professional
22
O
wners, Narinder and Sunny Singh, are
Omega Island Range, complete with chip box, scrap box
certainly no strangers to the trade,
and six-pot built-in baine marie.
having accumulated over 19 years’
Director at Martyn Edwards, Stan Price, commented,
experience whilst building the business.
“Mark and Johnson Reed are always on hand to help my
The
Singh
family
have
enjoyed
clients with finance. We trust their deals and allow clients
success as a multi-site operator, occupying sites in Lincoln
to acquire the equipment they need whilst allowing them
city centre and its surrounding towns and villages, including
to invest their capital reserves in more proactive areas of
Bourne, Bardney and Sleaford. The latest chapter has seen
their business, like marketing or taking on new staff.”
the thriving business take a different direction, settling
The regular, fixed repayments over the lease term allow
down to trade from two fixed locations; their popular
Narinder and Sunny to spread the cost of their range,
Sleaford takeaway and restaurant, and a brand new site in
keeping capital expenditure intact and allowing them to
Heckington.
generate a more immediate return on their investment.
Sunny’s Plaice is far from winding down altogether,
Narinder commented, “We are immensely proud to
however, and plan to have a presence in and around
have built up a successful brand and to have such a loyal
Lincolnshire with their mobile catering van. Embossed with
customer base. We feel very fortunate to have had the
their distinctive purple shop branding and fully-equipped
opportunity to cover all areas of the thriving fish and chip
with state-of-the-art frying range, the Sunny’s Plaice van
industry. Sunny and I are raring to open our new site and
allows the Singhs to reach their loyal customer base and
we are confident it will be a great success.
deliver consistent, high-quality fish and chips every time!
“We like working with Mark Johnson and he always
The new Heckington site, formerly known as Kipper’s
ensures our equipment finance needs are met with his
Chip Shop, has been transformed with the help of Barland
professional and realistic approach, hence our repeat
Shopfitters. Having previously worked on a number of
custom. We are also always keen to work with Stan Price
Sunny’s Plaice shops, the team at Barland were able to
at Martyn Edwards. Our range is custom built to suit our
construct a 3D visual design to Narinder and Sunny’s
shops needs and the design, output and efficiency of the
approval; giving the premises a fresher and more-modern
pans is excellent.
feel whilst keeping the designs, colour schemes and branding consistent with their previous sites. As loyal customers of Johnson Reed since 2010, Narinder
“We have many ideas for future projects and are both very focused and driven to achieve these dreams. We are very excited for what the future might bring.”
and Sunny turned to Mark Johnson to organise
Johnson Reed managing director and chip shop
the necessary equipment lease facilities for
finance specialist, Mark Johnson, commented,
the purchase of their new frying range. Having
“We have worked with Narinder and Sunny for
completed several previous agreements, the
many years now and provided frying range and
Singhs are familiar with the process and the
fit out finance on a number of occasions. It’s
benefits of leasing. Through simple documentation and a
great to be able to support the business through every
speedy turnaround, the necessary funds were arranged
new stage, and we wish the family the best of luck with
for the purchase of a brand new Martyn Edwards four-pan
their latest venture.”
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Polar Refrigeration helps maximise space with Making the most of the space in a commercial kitchen can be a real challenge, but with the NEW Polar Cold Rooms range from Nisbets, operators can significantly increase their frozen or chilled storage capacity quickly and easily.
W
hat’s more, if there isn’t room inside
The modular cold room series is available in a range
then worry not as this latest range
of size options, and unlike many other models, the Class
from trusted brand Polar, is suitable
5 units operate within ambient temperatures of up to
for both indoor and outdoor operation,
43˚C, ensuring effective refrigeration that can keep up
making them an excellent way to find
with the demands of a humid commercial kitchen. The
that much needed storage space. Allowing easy access
various configurations are built to a taller than average
to frozen goods and fresh produce, the Polar Cold Rooms
220cm height, maximising internal storage space, and
give operators the opportunity to benefit from the cost-
offer 80mm thick panels to give maximum insulation and
savings of buying in bulk.
strength, ensuring a long lasting cold-room.
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a new series of versatile modular cold rooms! The secure fully rebated door system comes with a
professional engineers following a site survey, and are
slow-close mechanism which prevents slams, a clever self-
available in a white, brown, green or grey finish to allow
closing function which makes sure the door isn’t left open
the cold room to blend in with the establishment.
in error, and a safety door catch which prevents accidental lock-ins. All units feature excess temperature warning alarms
A 1 year warranty and 24/7 customer support are also included with the new Polar Cold Rooms for extra peace of mind.
and an element which kicks in when the condensate tray becomes full, while a low energy internal LED light at 15 Watts provides effective lighting to the complete room. The Polar Cold Room freezer units operate from -21˚C to -18˚C, whilst the refrigerated units operate from 1-4˚C, with room temperatures displayed on the digital control panel. The new Polar Cold Rooms are fully installed by 25
Fastfood Professional • January and February 2017
*
For more information on the new cold rooms,
or any other models in the Polar range please visit www.polar-refrigerator.com or call 0845 260 1411. January and February 2017 • Fastfood Professional
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Roadchef walksthewall
l embers walked l m a m W a s ’ e n a t a i l r o d n a g H 0 1
T
eam members from Roadchef, one of
a ballot of all of our team members, so we’re delighted to
the UK’s largest Motorway Service Area
have raised vital funds for this brilliant cause.”
(MSA) operators, have walked the length
Liz Campbell, Chair, Association of Air Ambulances
of Hadrian’s Wall in just two days, all in aid
(Charity) LTD, said: “We just want to say a huge thank
of its charity of the year – the Association
you to Roadchef and a massive congratulations to them
of Air Ambulances. After trekking an amazing 84 miles
on their achievement. Donations such as this are vital in
across the country, the company has announced that it
keeping our helicopters in the air and we’re truly grateful
has raised a fantastic £8,574 for the association, which
to the company for its continued support.”
represents the majority of the air ambulance network.
The Air Ambulance Association was chosen as
The marathon feat was achieved by walking 16 hours
Roadchef’s charity partner following a vote by Roadchef
on day one, with a further 13 hours of walking on day two.
team members. The walk along Hadrian’s Wall further
Leading from the front, Roadchef’s CEO, Simon Turl, took
support’s Roadchef’s goal of raising a six-figure sum for
the team of 10 across the country from west to east.
the charity over two years.
Mr Turl was accompanied by the company’s CFO,
Roadchef employs more than 3,300 people in the
James Muirhead, and other members of the senior team,
UK, across its 30 locations, and boasts an outstanding
including Howard Lockwood, Mike Heaton, Paul Matthews,
employee retention record. Roadchef has recently been
Colin Reid, Aileen Reid, Sarah Pilling and Alex Lunt.
awarded an “Investors in People Gold” accreditation
After completing the epic trek, Simon Turl commented:
for the support and development of its team. Less than
“It was a great challenge and the sense of accomplishment
100 companies in the UK hospitality have achieved this
upon completing the walk was fantastic, but most
accolade.
importantly we raised a significant amount of money for the Association of Air Ambulances. The Association of
https://associationofairambulances.co.uk
Air Ambulances was chosen as our charity of the year by 26
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ociation s s A e h t f of Air o s e d i c n a Ambula in
27
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coffee gurus Caffeine’s demo coffee shop offers training and hands-on experience of different machines
W
hat’s the right coffee machine for your operation? A two group compact? A bean-to-cup machine with a steam wand? Traditional-barista or bean-to-cup? And what about training? Where can you go to get coffee training on pulling the perfect espresso shot and foaming milk, along with all of
the maintenance and upkeep of the machine? Now the coffee gurus at Caffeine Limited have opened a demo coffee shop which displays a large array and variety of different machines that’s designed to answer all these questions. What’s more, training and advice is free for customers and potential customers. “There’s nothing like hands-on experience to tell you which coffee machine is going to be right for your operation,” says Justin Stockwell, managing director of Caffeine. “We go to so many places where the wrong machine has been selected – too big, too small, too many bells and whistles or, occasionally, not enough. Customers can come here and try out all sorts of different types of machines and see which is going to suit them best.” The demo coffee shop has a variety of different machines, large and small, ready to operate. The traditional units are manufactured by Conti, the bean-to-cup models are by Schaerer, plus there’s a selection of coffee grinders and other ancillary equipment. “For example, most takeaway shops and pubs and bars will want a relatively small model. There’s no point in having a four-group traditional machine – it’ll take up valuable space and won’t be working efficiently. Depending on how skilled the staff are, a small bean-to-cup or a two-group traditional unit will do the job perfectly saving you space and money.” Training is an area that gets Caffeine very hot under the collar. “There are so many bad practices out there,” says Justin. “Increasingly there are poorly trained people serving coffee who really don’t know their latte from their flat white. We want to change that, right here.” The demo coffee shop has room for up to 12 trainees comfortably, plus there are seating areas for discussion and advice. Training is delivered by expert baristas and covers everything from key coffee parameters (temperature, brew rate, grind size and extraction time) to milk stretching and latte art.
*
To arrange a visit to Caffeine’s demo coffee shop call 01707 278400, email
sales@caffeinelimited.co.uk or visit www.caffeineonline.co.uk 28
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spread the espresso word
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Every Fish Dish Wish
Adrian Greaves, Foodservice Director at Young’s Foodservice, suppliers of the King Frost brand talks to FFP...
“
F
ish & chips is a British classic and will
from various food allergies and intolerances, it is important
always
nation’s
to take this into consideration when planning. Finding a
favourite dishes. It is known and loved
product that is free from the key food allergens, wheat,
for its simplicity of fish, coated in a crisp
gluten and milk, is extremely beneficial for operators
batter, served with perfectly golden, fluffy
because it can be used universally across the menu for all
chips. Quality fish, perfectly seasoned thick cut chips and
customers, with or without allergies. Young’s MSC Omega 3
any traditional accompaniment; from gravy, curry sauce or
Fish Fingers, Free From Wheat, Gluten and Milk are exactly
a tangy tartare sauce, all make for the best fish and chips.
that, and with fish fingers remaining popular with all ages,
Of course, whatever condiment your customer chooses,
as Young’s latest research into Britain’s favourite foods
mushy peas are always a welcome addition!
clearly shows, with over a quarter of the population
remain
one
of
the
There are many ways to experiment further with your
naming fish fingers as one of their favourite
fish and chips offering, from adding vodka to batter, triple
foods, they are sure to be a guaranteed hit. For
cooking chips, using sweet potatoes or adding mint to
operators that want to appeal to the needs of
mushy peas, but when it comes down to it nothing beats
all customers, our King Frost Naked Mushy Pea
the traditional chip shop style, where fish and chips is
Fritters are an excellent vegetarian choice, while also
undoubtedly served at its best. At Young’s, we offer an
being free from wheat, gluten and milk and are best
extensive range of sustainably sourced and high quality
served deep fried straight from the freezer.
fish products for all areas of foodservice. From our
Many of our products are available in different
favourite King Frost range specifically created for Fish and
sizes to meet the needs of all appetites and allow
Chip shops, through to our Chip Shop range which helps
operators to customise each dish to the perfect
other outlets to recreate the perfectly crisp, succulent fish
portion. For example, King Frost Fishcakes are
fillets consumers expect from their favourite takeaway.
available in various different sizes to suit all ages
Our delicious Chip Shop Medium Battered White Fish
and appetites including, King Frost standard-
Fillets are perfect to recreate a classic fish and chips dish.
sized Lincolnshire Fishcakes or, for those that
These 125g portions are easy to prepare, skinless and
like a little more, King Frost Jumbo Lincolnshire
boneless Alaska Pollock fillets coated in a crisp Chip Shop style batter. The tasty fillets are guaranteed
Fishcakes.
If your customers have even
larger appetites, why not offer the King
to be a hit with customers and can be deep fried
Frost Mega Fishcakes; which provide the
straight from the freezer in just 7 minutes at 180°C.
ultimate fishcake feast!
The Chip Shop range from Young’s Foodservice also
always a popular choice and using a frozen
includes Haddock and Cod in a selection sizes; small,
Fish cakes are
quality brand such as King Frost, a caterer has
medium and large to ensure there’s something for all
many advantages including; extended shelf life, portion
sizes of appetites and taste preference, which is ideal for
control, consistency, reduced waste, speed of preparation
constructing a varied fish and chip offering. Young’s Chip
and the ability to bulk buy.
Shop Battered Fillets are available in case sizes of 24. With an increasing number of consumers now suffering 30
Fastfood Professional • January and February 2017
* For further information on Young’s Foodservice please
call 0800 132 096 or visit www.youngsfoodservice.co.uk January and February 2017 • Fastfood Professional
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Meat-free meals
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made easy “ T he trend for plant-based and non-meat
supplying frozen food to the food service sector for
items has been identified as a big
more than 21 years. It currently supplies more than 220
one for foodservice in 2018,” explains
independent wholesalers, as well as larger national and
Gordon Lauder, MD of Central Foods.
regional wholesalers, and foodservice caterers across the
“It’s part of the trend for healthy
entire foodservice industry.
eating, which is also predicted to be large this year. For
Offering a one-stop shop to the foodservice sector,
consumers, it will be more about lifestyles and how they
Central Foods sources products from around the world
look and feel from the inside out, just as much as about
and the UK, supplying more than 400 different lines,
what they actually eat.
ranging from meat, bakery items and canapés through to
“January traditionally marks the time when people make their resolutions. Veganuary inspires consumers to
buffet products, desserts and puddings. For more information about Central Foods, visit www.
go vegan for the first month of the year….focusing on their
centralfoods.co.uk
health, diet and the environment….and to carry on with a
* For more information about Veganuary,
plant-based diet.
visit https://veganuary.com/
“Happily, it’s easy and relatively simple for fast food professionals to add vegan items to their menus, for Veganuary and for the rest of the year. The Linda McCartney’s range features a selection of vegan, as well as vegetarian, items that are easy to cook from frozen. The range includes sausages, burgers, sausage rolls, meatballs and scampi bites – all of which are perfect for fast food outlets looking to provide options for non-meat eaters. “Whilst many customers visit fish and chip outlets and other takeaways because they want to eat fish and chips, or chicken, or something similar, very often in a group or family there will be someone who is vegan or vegetarian, or maybe has some other dietary requirement, such as avoiding gluten. “Our advice at Central Foods is for fast food professionals to cater for as many dietary preferences as possible to help bring in wider audiences and to encourage groups that may include vegans or vegetarians to opt for your takeaway over one that doesn’t cater for everyone’s tastes and needs.” Based in Northamptonshire, Central Foods has been 33
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Gluten-free doughnuts introduced by frozen food distributor Central Foods Leading frozen food distributor Central Foods has boosted its range of free-from products with the launch of a new gluten-free doughnut
T
he KaterBake midi-sized gluten-free ring
doughnut, which, at approximately 33g compared to 56g
doughnut is suitable for vegetarians, as well
for a standard ring doughnut, is not too big or too small
as coeliacs, and is perfect for a range of
- making it the ideal quick and easy base for caterers to
foodservice uses.
use in their own creations. Suitable for vegetarians and
It can be dressed up or down to achieve
every price point, with serving ideas including topping with
coeliacs means it also ticks a lot of boxes for customer requirements.”
glazes or icing, decorating with sprinkles, fruit or popcorn,
Coeliac UK estimates that there are now over 1.3 million
threading onto straws for eye-catching ‘freakshake’
Britons or 3% of British adults following a gluten-free
milkshakes, or slicing in half and filling with a generous
diet. Alongside that, 8.58 million, or 13%, are avoiding
scoop of ice-cream for the ultimate ice-cream sandwich.
gluten in their diet. More than 90% of those on a gluten-
Figures show that the free-from market in the UK is
free diet eat out at least once a month – and of course
continuing to grow, with more and more people requiring
they often dine with others – so this represents huge
special dietary requirements, whether for medical,
opportunities for the foodservice sector. According to
health, cultural or religious reasons.
IPSOS Mori 2016, there are also 1.14 million vegetarians
“The free-from market really is huge - it’s worth more than £627 million a year and is set to reach £952 million by 2021 – and at Central Foods we have seen a large
in the UK. The KaterBake gluten-free ring doughnuts are supplied frozen in pack sizes of six by six.
increase in demand for both sweet and savoury free-
Based in Northamptonshire, Central Foods is one of
from products,” said Gordon Lauder, MD of frozen food
the UK’s leading frozen food distributors, supplying more
distributor Central Foods.
than 220 independent wholesalers, as well as larger
“We have been working with Coeliac UK since 2009 as part of our commitment to sourcing and supplying free-
national and regional wholesalers, and foodservice caterers across the entire foodservice industry.
from foods, and have a comprehensive range of gluten-
Offering a one-stop shop to the foodservice sector,
free items that we supply to wholesalers and foodservice
Central Foods sources products from around the world
caterers.
and the UK, supplying more than 400 different lines,
“We are delighted to have now introduced an updated
ranging from meat, bakery items and canapés through to
version of the all-time classic, the ring doughnut, in
buffet products, desserts and puddings.
a gluten-free format. The KaterBake gluten-free ring
* www.centralfoods.co.uk
35
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New Year, New Gluten Free Pastry from Pidy
When all the indulgent festivities come to an end and the January blues set in, many consumers turn their attention towards the good intentions for the fresh New Year. With this in mind and in an effort to cater for consumers with food allergies and those adopting the trend for healthier eating in general, Pidy, the innovative Belgian producer of ready-to-fill pastry products is delighted to launch its new 4cm Gluten Free tartelette. 36
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36
P
idy is a brand that has created a reputation
and authentic taste; providing caterers with one reliable
for continually being at the forefront of
product that can be used universally across the menu
innovation and catering for the very latest
for all diners. The bitesize tart is the perfect size for an
consumer demands. The new gluten free
array of different indulgent mouthfuls or savoury bites,
4cm neutral tartelette is the ideal size;
the neutral pastry complements a never ending list of
combining both the trend for lighter eating habits and the
possible fillings and flavours. The New Year is the prime
popularity of ‘free from’ ingredients. Created following
opportunity to update menus and tempt customers with
the success of the company’s existing gluten free range,
a delicious selection of gluten free baked goods, ensuring
Pidy has once again hit all the right notes with their latest
no one has to miss out on a treat or two.
gluten free tart. Featuring delicate thin pastry and trendy straight sides, the tarts have a visually appealing, modern
Fabien Levet, National Account Manager – Foodservice at Pidy UK, commented:
design. Both these aspects, coupled with the healthy
“Offering a range of gluten free options has become an
living connotations associated with ‘free-from’ products
expectation, which is why our new 4cm tartelettes offer
has led to exceptional demand for the products in the
exceptional versatility for chefs across the foodservice
Pidy gluten free range. This has enabled the company to
industry. As an extension to our existing range of gluten
further extend the collection and meet a range of gluten
free products, caterers can be confident in offering a host
free requirements.
of delicious dishes across each element of their menu. The challenges of catering for those
Our gluten free pastry has such a fantastic taste, texture
with special dietary requirements can
and an authentic, rustic look; it can easily be used for all
be a thing of the past with Pidy’s
diners, with or without gluten intolerances. The buttery
4cm Gluten Free Tartelette.
taste of our pastry is neutral, lending itself equally well
The
carefully
developed
pastry has a lovely light, crisp
texture
to both savoury and sweet fillings, providing caterers with plenty of opportunity and a multipurpose product.” For more information on the Pidy range or to find out more about the Gluten Free range
please visit www.
pidyuk.com or call 01604 705666.
Pidy is an innovative Belgian family food business established in the world of ready to fill pastry products. Pidy specialise in dry puff pastry and short crust, fonçage dough, choux pastry and sponge cakes. With three production units in Belgium, France and the USA Pidy are able to offer the perfect day to day service and market support to their customers in more than 50 countries worldwide. Pidy supply a range of products to the foodservice and retail industry, which includes chefs, restaurants, cafes, bakery, patisserie, catering, retail and cash and carry. 37
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HOT
SOME LIKE IT
Fri-Jado UK Limited, has claimed a sustained increase in sales of its heated multi deck (MD) merchandisers. The company’s Director of National Accounts, Gary Thacker reports that the trend is being repeated across the broad spectrum of the food to go sector, including high street supermarkets, convenience stores, forecourts, symbol groups and independent quick service restaurants
C
“
ustomers looking for food on the move are
air curtain technology on the front of each shelf, retaining
no longer content with cold snacks and
hot air within the cabinet and recycling it via the canopy.
meals. Diners are increasingly seeking a hot
This feature limits warm air spillage, creating an energy
food option, especially during the colder
saving of some 20%.
months. The advent of meal deals has further
exaggerated the demand for hot grab & go options.”
The MD merchandiser range has been engineered to deliver a range of food to go focused features. Panoramic
The Fri-Jado range of self service, heated MD
shatter proof glass end walls, safe to touch sloping shelves
merchandisers is suitable for the display of a wide variety
and illumination on each shelf maximise product visibility
of hot, pre-packed snacks and meal solutions, including
to encourage impulse purchases. The display units have
whole chickens, chicken portions, panini, pies, sausage
an illuminated canopy with the facility for signage or
rolls, pasties, hot rolls and wraps. The range include
branding, as well as EPOS ticket strips on the front of each
models with three, four and five tier displays, each of which
shelf. Additional features include a bump rail to prevent
is available in 600 mm, 1000 mm and 1200 mm cabinet
cabinet damage from shopping trolleys, castors for simple
widths. The upright design of the display units offers a
relocation of the unit and optional pass through doors for
large capacity relative to footprint, making maximum use
restocking from the rear.
of sales floor space. The large display area of the cabinets
Gary Thacker added: “Our heated MD merchandisers
reduces the potential for shelf stock being exhausted and
provide an excellent standalone solution for the display
consequent lost sales, especially during periods of peak
of hot, pre-packed snacks and meal solutions. They are
trading. It also reduces the frequency of shelf restocking.
particularly suited to high traffic food to go operations,
The range also includes a two tier, space saving model, on
providing aesthetic presentation and optimum visibility
which a four or five spit rotisserie may be mounted,
of merchandise to promote impulse purchases.
combining food preparation and presentation,
For larger stores, with a broader menu offer,
whilst creating additional kitchen theatre
MD merchandiser models may be suited
and promoting impulse purchases.
with our complementary range of chilled
The heated MD merchandisers incorporate an innovative and patented hot blanket holding technology, which delivers a consistent and food safe
and heated, self-service and serve-assisted Modular Counters to create a comprehensive food to go concept.”
holding temperature of 65°C and above, maintaining
Fri-Jado UK’s product range is supported by its sister
cooked food at the perfect quality and appearance for at
company, Tec Line Limited, which offers a comprehensive
least four hours and reducing the amount of merchandise
installation, commissioning and maintenance service,
that may be price discounted or thrown away, due to
providing customers with a single source of supply and
product deterioration. The MD models also benefit from
total peace of mind for after sales support.
38
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November Januaryand andDecember February 2017 • Fastfood Professional
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AIRCELL® GRAB & GO CABINET DELIVERS 53.6% ENERGY SAVINGS IN FOOD HALL TRIAL
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Adande Refrigeration’s parent company, Applied Design & Engineering Limited, has completed a successful field trial of its new integral refrigerated Aircell® ‘Crivat’ Grab & Go cabinet at a UK fine food hall and farm shop. The field trial follows positive results from the testing of a prototype Aircell® display cabinet at Le Pain Quotidien food to go outlet in Soho, London
A
s part of the ongoing development of the Aircell®
to provide the customer with an improved and convenient
‘Crivat’ open front cabinet, a unit was installed at
shopping experience.
the food hall, for the display of speciality foods,
The food hall’s General Manager stated:
convenience meals and soft drinks. During
“Maintaining a constant temperature to display food
simultaneous monitoring under the same store
is very important to me. With Aircell®, I have found the
operating conditions, over a three week test period, energy
temperature stability I require, meaning better food for my
consumption of the Aircell® ‘Crivat’ Grab & Go cabinet was
customers and less food wastage for me.”
measured as 53.6% less than the store’s existing open front
Applied Design & Engineering’s Chairman, Nigel Bell, added:
multi deck display. This reduction in energy consumption
“The success of this second field trial further endorses
represents an annual saving in electricity costs of £660.65.
the credentials of Aircell® open front cabinet technology,
Furthermore, the company claims that had a night blind
highlighting its tangible benefits for the display of chilled
been deployed on the Aircell® Grab & Go cabinet, as it
food to go in foodservice and convenience retailing
was on the existing cabinet, the calculated adjustment of
operations. We are now preparing for the full commercial
reduced energy consumption would have been 57.9%,
launch in the first quarter of 2018.”
representing a £714.13 annual saving. Cabinet air temperature was measured to a bandwidth of 3°C in the Aircell® ‘Crivat’ model, compared with an average range of 13°C in the store’s existing open front multi deck. The narrow temperature range of the Aircell® ‘Crivat’ model helps to maintain the quality and fresh appearance of food to go, providing a more enjoyable eating experience for the customer. It also reduces the amount of food which may be price discounted or wasted through deterioration in quality or appearance. In addition to reduced energy consumption and tighter food holding temperatures, the fact that there is less cold air spillage from the open front Aircell® ‘Crivat’ cabinet means that the shopping environment is more comfortable for customers. The design of the Aircell® ‘Crivat’ cabinet also addresses practical food to go focused features. The model has a larger shelf display area than competitive display cases with similar footprints, ensuring that there is more product on the shelves. This reduces the potential for shelf stock being exhausted and consequent lost sales, especially during
how it works Aircell® works by dividing the refrigerated display case’s merchandising envelope into separate air flow managed cells with small, low pressure air columns. Each cell has its own air curtain, which is more efficient than a full case height air curtain on a conventional multi deck case. The net result is less pressure on the inside of the air curtain of each cell and a substantial reduction in cold air spillage from the case. Crucially, Aircell® does not require back panel flow to support the air curtain, so it does not over cool and freeze food at the rear of the cabinet. The main benefits of the Aircell® system, for retailers and cabinet manufacturers, are significantly reduced energy consumption, tighter operating temperatures and a more comfortable environment for shoppers and staff. The Aircell® system has been tested against the cabinets of various manufacturers, on both sides of the Atlantic, demonstrating energy savings in excess of 30%, compared with conventional open front refrigerated multi deck cabinets.
periods of peak trading. It also reduces the frequency of shelf restocking. The larger merchandising capacity allows a broader product range to be displayed, providing customers with a wider meal choice and promoting impulse purchases. The cabinet is ideal for busy grab & go outlets, where simple and speedy access to food to go is essential. The Aircell® ‘Crivat’ cabinet delivers all of the benefits of conventional open front cabinets, as well as the energy saving characteristics associated with glass door cabinets, 41
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Funnybones Push the Boat Out … all aboard for the NEW
Taco Boats
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Oops!
The NEW Taco Boats from Funnybones Foodservice mean that diners can enjoy their tacos with less mess but just as much flavour. The new crisp tacos are shaped like a boat to hold everything together, with no open sides for fillings to escape from
T
“
A huge sorry to Josette and all at Fish and Chips @ Weston Grove in Chester, Cheshire
In our last issue, in our awards feature we got the picture representing their shop all wrong. It was not them, it was not their shop and when you have a shop as shiny as theirs you have every right to say your not happy about that. So here we have a few pictures of the very lovely “Fish and Chips @ Weston Grove” to show our readers the definition of shiny.
acos are increasingly popular but they are not the easiest items to eat,” explains Tom Styman-Heighton
Development
Chef
at
Funnybones Foodservice. “Our new boat shapes are made from a corn mix which is
made into a thick paste, pressed into shape and then deep fried to create a sturdy, deliciously crispy taco which has closed ends, so food does not fall out, and diners can enjoy a much cleaner meal.” Perfect for casual dining outlets, pubs and lighter lunch options in restaurants, the new shape is also great for onthe-go and street food operations, where customers are struggling to balance food and may be standing up to eat. “Tacos traditionally contain a fairly moist meat mixture such as Al Pastor or Barbacoa,” explains Tom. “They can be fiendishly difficult to eat without spilling the filling out of the open sides of the traditionally shaped taco, however our boat shapes will keep everything nicely neat and tidy.” The new Taco Boats are gluten, dairy, nut free and vegetarian, so suitable for many menu ideas. For perfect tacos, line the boat shells with salad and then top with the main dish, for example pulled pork or a veggie stew. Finish by offering all the classic Mexican toppings – grated cheese, guacamole, a variety of salsas, sour cream etc so that diners can customise their taco. One taco boat makes a single serving. They come in packs of 20 shells, 10 packs per case, and need no preparation before use. To find out more call 01707 321321 or visit www. funnybones.co.uk.
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Fastfood Professional • January and February 2017
Embroidery & Print We are a family run business with over 20 years experience, we strive to maintain the highest level of quality Embroidery or Print as well as customer service. Fast and Freindly, Quick turnaround times. We aim to provide the U.K. with an affordable way of not only branding their business, but creating a uniformed look for their promotion, team or event, for a far more professional image. From the design process, to choosing your goods, to the final product we offer advice not only to suit your budget but advise you on products that are best suited to your needs. With an extensive catalogue to choose from, free single file set up, high quality and great service why would you need to go anywhere else?
January and February 2017 • Fastfood Professional
43
Trend or Pho:
2018 Food Trends To-Go! Rachael Sawtell, marketing director at leading labelling and eco food packaging provider Planglow, casts her food to-go predictions for the year to come
F
ree-from, vegan, vegetarian and other dietary
The food being served should tell a story, say something
options are all on the rise, not only amongst
about the provider and their brand. You don’t have to be
the food to-go sector, but across home dining
Thai to serve Pad Thai noodles, but customers will buy
and out of home sectors. We’ve seen noodle
into a concept more if it’s presented as an opportunity to
concepts go from strength to strength, from
‘travel during a lunchbreak’ or with an emphasis on the
spicy Vietnamese pho to umami-centric Japanese ramen.
quality of ingredients used.
In fact Japanese offerings in general represent a wider
From November 2016 to October 2017, we saw sales of
developing trend and, although pho remains popular, it’s
our eco packaging products increase by a fifth (20.76%)
starting to plateau while the rise of ramen is unabated.
when compared to the previous 12 months. Likewise
Likewise Korean and Caribbean concepts remain on the
label sales have risen too, by 5.7% with custom designed
up while Indian cuisine, which had gone a little stale, has
labelling growing nearly three times that (16.5%) of our
been reimagined with a street food twist. Similarly, both
stock label products as more and more providers opt
comfort and ‘dude’ foods had fallen from grace but are
for bespoke labelling to brand their offering. The most
now tackling the high sugar, high salt, high fat backlash
significant increase however, has been amongst packaging
with healthier often vegan alternatives – typically with
products for hot goods, sales of which grew more than a
North American, Japanese, Korean or Caribbean flavours.
third (36%) as the grab and go market further diversified
For food providers looking to develop a new concept, the
into hot food offerings.
authenticity of the cuisine on offer - as well as the diners
To support the ever changing grab and go market,
experience in general - becomes all the more essential.
Planglow has developed a number of versatile packaging items that allow providers to create a full to-go offering without having to buy or store large volumes of products. For example, our grease resistant deli papers may be used to wrap sandwiches, burgers and baked goods as well as to line trays or as an additional presentational element. These are some of our most popular products – in the past 12 months alone we have sold more than 2.3million sheets of our best-selling Gastro branded deli paper. Our fully compostable windowed multi bags are another immensely popular item, sales for the Gastro branded bags reached 4.3million over the past year. Our fully compostable bio pots are another popular multi-purpose product, suitable for noodle offerings, pasta dishes, soups, stews, curries, deli items – such as olives – and desserts, our pots are available with fully compostable bio lids too. Meanwhile
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Fastfood Professional • January and February 2017
we’ve recently added five new compostable products to our multi-award winning Street Food range: a takeaway tray (for fish and chips, paella, pie and mash etc.) two sizes of noodle box style cartons (barbecue, curries, jacket potatoes, noodles, pasta, and more), a recycled napkin and dispenser kit and a smaller burger sized Street Box which is little brother to our award winning larger pack and was developed to package a wide variety of hot takeway products. The Street Food range also includes a deli paper and chip cone which may be paired with dressed pasta, noodles, falafel and other fried bites. It’s worth noting, while originally intended for sandwiches, our bloomer boxes have seen a 20% increase in sales over the past
both automatically bold allergens within your product
year – these square cut (as opposed to wedge shaped)
ingredients list. Likewise our Highlight Label has been
packs are being used with cakes, scones and other baked
developed specifically to highlight allergen and other
goods, large wraps and even sushi, as well as sandwiches.
dietary information on pack. The kraft 50-per sheet label
For providers wishing to highlight free-from and other
may be overprinted with any combination of allergen /
dietary requirements, we offer Gluten Free, Vegetarian,
dietary symbols - from Halal to Organic or even ‘1 of your
Contains Nuts and Healthy Choice Stickers, while our
5 a day’.
labelling app (LabelLogic Live) and software (LabelLogic)
* For further information please visit Planglow.com
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Fastfood Professional • January and February 2017
January and February 2017 • Fastfood Professional
45
Double Win for Splendid at KFC Franchise Awards Splendid Restaurants Colonel (KFC), part of the Splendid Hospitality family, has brought home a double win at the KFC Franchise Awards 2017
T
he group, which became a franchise partner of
to the customer experience, make them an ideal partner to
KFC UK & Ireland earlier this year, was awarded for
help position KFC for sustainable, long-term growth. Their
ROCC (quality standards measure) and Newcomer
commitment to growing a highly talented and engaged
of the Year for Prabu Narayana, Managing Director
team also helps drive great experiences for customers
of Splendid Restaurant Colonel Ltd.
across their brands.”
Stuart Bailey, CEO of Splendid Hospitality Group, said:
“This is a significant achievement during our first seven months of becoming a franchise partner and is valued recognition of our commitment to the KFC culture. “Prabu is an excellent ambassador for KFC, from encouraging
a
robust
Training
and
Development
programme, the lifeblood of KFC, through to delivering an excellent customer service. He has shown that he is well in tune with the brand’s bold vision to be famous in the UK as the best provider of hospitality training and education in the country.” Graham McGarvie, Franchise Operations Director at KFC UK & Ireland said: “Splendid’s entrepreneurial spirit, proven management capabilities and high levels of commitment 46
Fastfood Professional • January and February 2017
January and February 2017 • Fastfood Professional
46
When you have a
of an appetite
12” 70% Prime Pork Sausage
47
Fastfood Professional • January and February 2017
Eddie ‘THE BEAST’ Hall The World’s Strongest Man 2017 January and February 2017 • Fastfood Professional 47
Pret A Manger announces partnership with Roadchef
Pret A Manger is pleased to announce a partnership with Roadchef to bring new shops to the UK’s motorways.
T
he first shop will opened at Chester Motorway Service Area (MSA) on the M56 at junction 14 before Christmas, and a second site will open at Clacket Lane West MSA on the M25 between junction 5 and 6 in the spring of 2018.
The menus include a large selection of Pret’s freshly-
made sandwiches, salads, wraps, baguettes and hot options, alongside organic coffees, teas, cold drinks, fruit and snacks. This partnership is part of Roadchef’s drive to offer the UK’s travelling public a wider choice that mirrors the diversity found on the high street. Its 30 locations around the UK feature some of the world’s favourite hospitality brands and Pret A Manger was identified as the perfect partner to offer a complementary option to the millions of time-limited motorway users who use Chester and Clacket Lane every year. Clive Schlee, CEO at Pret, comments, “Pret’s fast service is perfect for busy travellers, and we are looking forward to increasing our presence on motorways in the UK. Our shops will obviously have their own kitchens on the premises, which ensures that our food will be freshly prepared throughout the day.” Simon
Turl,
CEO
of
Roadchef,
added,
“This
announcement is part of our continued commitment and investment in providing a diverse offering to visitors using our sites. Renowned for its high quality menu, Pret is an instantly recognisable brand that will be a great addition to our sites and we’re delighted to be bringing its fantastic range of food and hot drinks to the motorway.” As part of Pret’s commitment to help alleviate the pressures of homelessness in the UK, the Chester and Clacket Lane service area shops are on the look-out for local charities to donate unsold food to at the end of each day. Over the past year, Pret’s national scheme has distributed over three million food items to hostels and shelters across the UK. Interested charities can contact the Pret Foundation Trust via juanita.cracchiolo@pret.com.
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MONEY MATTERS
Hotelympia Partners with British Hospitality Association to Support Cut Tourism VAT Campaign Show to include pre-registration tick box giving visitors a voice on national campaign he revitalised Hotelympia is partnering with the
T
Hotelympia Portfolio Director, Ross Carter, adds: “At a
British Hospitality Association (BHA) to lend
time of great uncertainty, British hospitality businesses
support to its Cut Tourism VAT campaign – a
need support from Government in creating an environment
drive to bring UK Tourism VAT into line with competitor
where they can thrive and prosper. With an independent
destinations within the European Union.
treasury adviser attesting that such a reduction represents
From today, visitors pre-registering for the show (March
‘one of the most efficient, if not the most efficient, means
5-8, ExCeL London) will be given the chance to opt in and
of generating GDP gains at low cost to the Exchequer’
have their say in supporting the campaign. The BHA argues
Hotelympia 2018 supports this initiative wholeheartedly.
that any reduced rate will stimulate investment, create
As the UK’s leading hospitality event we are proud to bring
employment and boost growth within the UK hospitality
it to the attention of some 25,000 visitors and look forward
sector. Additional research by Deloitte/Tourism Respect
to hearing more about the progress of the campaign at the
found that a reduction would contribute an extra £4.6
show itself.”
billion to HM Treasury over ten years and create 121,000 jobs.
Registration is now open for Hotelympia, as the UK’s leading hospitality event introduces four exciting and
The BHA is joined by Bourne Leisure Group, Merlin Entertainments Group and the British Association of
contemporary shows, united under one roof, as part of a fresh new identity.
Leisure Parks, Piers and Attractions in championing the Cut
The Professional Kitchen Show, The Foodservice Show
Tourism VAT campaign. With the Chancellor announcing
incorporating Café Commerce, Hospitality Tech Show and
a review of UK Tourism VAT in the latest
Interiors and Tableware Show, will be
autumn budget, the group sees 2018 as
specialist events in themselves, each
a crucial moment for the industry, and
benefitting from Hotelympia’s heritage
Hotelympia as a central platform for
– the market leading hospitality and
promoting the cause.
foodservice event.
Government Affairs Director for the British Hospitality Association, Vernon Hunte, comments: “Cut Tourism VAT
*
For further information and to
preregister your attendance, please
is pleased to partner with Hotelympia
visit: www.hotelympia.com and follow
and we look forward to speaking to
us on Twitter for everything Hotelympia
delegates about how they can support
www.twitter.com/hotelympia.
the campaign. UK hospitality businesses compete on an unfair playing field with a Tourism VAT rate twice that of our European neighbours. 2018 is going to be crucial year in pressing home the case for a reduction.”
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CESA’s Connectivity Trail helps visitors connect; plus new Energy-Saving Equipment Guide
A
t Hotelympia 2018 CESA has organised a Connectivity Trail, which will allow visitors to go straight to companies that offer ‘connected’
equipment, so they can find out more, direct from the experts. CESA will also be publishing a new Energy-Saving Equipment Guide, with a handy list of ‘green’ appliances
MONEY MATTERS
Connectivity at Hotelympia
that are on show at Hotelympia. CESA has helped develop the new equipment area at Hotelympia, called The Professional Kitchen Show. The Trail and the Guide are part of the promotion of this latest show feature. “Connectivity is going to have huge implications for anyone running a commercial kitchen,” says Glenn Roberts, chair of CESA. “We want to help visitors understand the potential of the technology. It’ll reduce costs. It will help make your business more efficient. It’ll reduce equipment downtime. It will maximise the lifetime of equipment.”
induction hobs, commercial microwave ovens… there are
Connected equipment is linked to the internet and its
new developments in every area of catering equipment and
operation can be monitored from anywhere, via a digital
the CESA Energy-Saving Equipment Guide will be a useful
device such as a tablet. “Perhaps the biggest impact will
reference tool for anyone involved in equipment purchase.
be on equipment maintenance and service,” says Glenn.
Copies of both the Connectivity Trail and the Energy-
“For example, a connected appliance will warn anyone
Saving Equipment Guide will be available to download from
monitoring it if a component is failing, or if a consumable
www.cesa.org.uk. Visitors to the Show can pick up copies
has run out, such as rinse aid in a warewasher.”
from the CESA stand, 4270.
CESA’s Hotelympia Connectivity Trail will feature
The Catering Equipment Suppliers Association (CESA) is
a variety of different manufacturers and appliances,
the authoritative voice of the catering equipment industry,
highlighting those that are featured at the Show.
representing over 190 companies who supply, service and
CESA’s guide to energy-saving equipment features all the
maintain all types of commercial catering equipment - from
latest ‘green’ technologies from CESA members, including
utensils to full kitchen schemes. For more information on
those that are on display at Hotelympia 2018. Refrigeration,
CESA visit www.cesa.org.uk
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Fastfood Professional • January and February 2017
January and February 2017 • Fastfood Professional
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MONEY MATTERS
Seafood industry asked to feedback on new Responsible Fishing Ports Scheme
A certification scheme is being developed to promote good practice in UK fishing ports and give seafood buyers added confidence in the quality and sustainability of the seafood landed there.
I
n a move to assure buyers of a fishing port’s good practice,
to standardise working practices throughout the industry,
Seafish is currently running a Responsible Fishing Ports
provide clear guidelines and increase buyer confidence by
Scheme (RFPS) pilot programme and is seeking input and
regulating hygiene and safety standards.”
feedback from the seafood industry and other interested
The project is being driven by the British Ports Association
parties, as part of a public consultation which was published
Fishing Ports Group in an effort to develop consistency, and
on 1st December.
improve standards and transparency across UK fishing ports,
The scheme aims to promote responsible operating practices in UK fishing ports and is focusing on five core
while providing a guarantee of good practice to buyers and the wider supply chain.
elements: Food Safety and Structural Integrity, Port and the
The current standard has been developed for large
Working Environment, Care for the Environment, Care of the
ports but future development of the standard will include a
Catch and Traceability.
separate version to suit small ports and harbours.
Pilot audits at four fishing ports across the country have
RFPS Project Manager at Seafish, Marcus Jacklin, said:
just been completed by Acoura Marine, an independent
“The vast majority of UK fishing ports are already acting
third party appointed as the certification body to carry out
in a responsible manner and working to a high standard.
the trials. Feedback from the pilot audits has been used to
This scheme will give assurances to buyers that these high
further develop the standard to ensure it is fit for purpose.
standards are being adhered to.
Responses to the public consultation, which is open for 60
The five core elements we are focusing on reflect the
days, will also generate useful feedback to inform further
main priorities of seafood buyers and by assessing these, we
changes to the draft Standard.
can assure all parts of the supply chain that certified fishing
Plymouth Harbour took part in one of the four pilot audits, and Harbour Master Pete Bromley said: “The recent RFPS
ports and auctions are acting responsibly and following good practice.”
development audit carried out at Plymouth Fisheries was
The Public consultation is open for 60 days and industry
welcomed by all parties involved and we were pleased to take
and other groups are encouraged to respond. Full details
part and provide feedback.
on the scheme and how to respond to the consultation can
The implementation of a workable and practical certification scheme for harbours and first sale establishments will serve 52
Fastfood Professional • January and February 2017
be found on the Seafish website http://www.seafish.org/ responsible-sourcing/responsible-fishing-ports-scheme January and February 2017 • Fastfood Professional
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MONEY MATTERS
£1.7M back pay identified for a record 16,000 workers as 260 employers are named for underpaying minimum wage rates Government has identified £1.7 million in back pay
“That’s why today we are naming hundreds of
for 16,000 workers – more workers than in any
employers who have been short changing their workers;
previous naming round
and to ensure there are consequences for their wallets as
260 employers named and fined a total of £1.3 million for underpaying the National Minimum Wage and National Living Wage rates Retail, hospitality and hairdressing were the most prolific sectors named in this round.
well as their reputation, we’ve levied millions in back pay and fines.”
Bryan Sanderson, Chairman of the Low Pay Commission, said: “The Low Pay Commission’s conversations with employers suggest that the risk of being named is encouraging businesses to focus on compliance.
The Department for Business, Energy and Industrial
“Further, it is good to see that HMRC continues to
Strategy (BEIS) today (8 December) named 260
target large employers who have underpaid a large
employers for failing to pay 16,000 workers at least
number of workers, as well as cases involving only a few
minimum wage rates.
workers, where workers are at risk of the most serious
Government investigators identified £1.7 million in
exploitation. It is imperative that the government keeps
back pay for some of the UK’s lowest paid workers and
up the pressure on all employers who commit breaches of
fined employers £1.3 million for underpayment.
minimum wage law.”
Retail, hairdressing and hospitality businesses were
If workers are concerned they are not being paid the
among the most prolific offenders in this round. Common
correct rates then they can seek advice from workplace
reasons for errors made include: failing to pay workers
experts Acas.
travelling between jobs, deducting money from pay for uniforms and not paying for overtime. Business Minister Margot James said: “There is no excuse for not paying staff the wages they’re entitled to and the government will come down hard on businesses that break the rules.
Since 2013, the scheme has identified £8 million in back pay for 58,000 workers, with 1,500 employers fined a total of £5 million. This year the government will spend a record £25.3 million on minimum wage enforcement. Rates will rise again in April 2018, giving young workers in particular the biggest pay boost in a decade.
Share your news with the readers of Fast Food Professional -
Email text and images to
athol@fastfoodpro.com 53
Fastfood Professional • January and February 2017
January and February 2017 • Fastfood Professional
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MONEY MATTERS
Latest Nisbets Pulse Survey Reveals Industry Positivity The Autumn 2017 Nisbets Pulse Survey has just been released and reveals a strong feeling of business positivity from the 400+ catering professionals surveyed. An impressive 76% claim to be on-track to hit their planned growth in 2017, whilst 80% revealed that they have a slightly, or very, positive outlook for their business in 2018. Driving the positivity was an increase in UK mini breaks and ‘staycations’ with many respondents highlighting diversification into new areas such as street-food as key reasons for their optimism.
Connecting and Engaging Customers The latest Nisbets Pulse survey also delves into how the industry chooses to promote their business and what they consider to be the most effective methods of marketing. Word of mouth (WOM), social media and a business website are the three most impactful with 34% seeing WOM as the key influencer. This is backed up further by the impact of customer review sites, specifically TripAdvisor, where a staggering 72% of those surveyed felt that the site had had a positive impact on their business. Clearly, a satisfied customer is a very powerful influencer for a business, as a user generated endorsement is seen as authentic and an independent insight. For this to happen it is obviously important for a business to have an online presence where they can positively drive interaction with customers and share their own news and brand messages. Facebook appears to resonate with the industry with 52% of respondents preferring to use this platform to market their business, followed by 20% using Twitter and 18% using Instagram. Facebook’s popularity is further evidenced within the results of The Nisbets Pulse Survey which revealed 81% of respondents feel that it is the most important social media channel for marketing their business. Facebook is still the most widely used social media platform globally and is great for a business that wants to encourage interaction with customers as well as sharing content. Posting competitions and encouraging post shares will build exposure and engagement. With 68% of those
media audience, it’s evidently a tried and tested approach for a catering business.
Evolving Food Trends Given 93% cite that social media has had a positive impact on their business, the content posted online is extremely important and sharing a business’s views with regards to food trends, menu development, sourcing and other topical issues is an ideal way to engage with an audience. The Nisbets Pulse Survey has also identified evolving food trends within the catering industry, with healthy eating continuing to lead the way with 30% (up from 28% in the Spring Pulse Survey) of respondents referring to this trend as still being the most important for them. Vegetarian food is still key with 15% referencing it as the second biggest food trend prompting more operators to increase the number of vegetarian dishes on their menu. 52% of caterers now offer between 1 and 3 vegetarian dishes; however increasing this offering further could be an easy way to drive sales and differentiate from local competition. With small plates/sharing platters (13%), home cooked (11%) and local sourcing (10%) also identified as trending, the biggest concern for a business was identified as the costs associated with catering to these trends.
Cost Concerns Changing a menu, for example to reflect food trends requires a business firstly to consider the cost implications. 37% of survey respondents said that they reviewed costs ahead of trends and consumer demand, with over 60% of those surveyed reporting that the number one food trend of healthy eating was actually impacting their costs and/or profits. This suggests a balancing act between reflecting food trends and consumer demands with the costs associated. This follows on from the Spring Pulse Survey whereby 65% of respondents felt that the cost of raw ingredients had risen sharply since the UK voted to leave the EU. Overall, the catering industry is anticipating a positive 2018 despite some uncertainty around Brexit and the impact of increasing costs. Keeping ahead of evolving food trends and engaging customers via excellent service and experiences as well as interaction via social media, appears to be the way that the industry is currently prospering.
surveyed having between 250 and 10,000 in their social 54
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54
vital role in plugging gaps after Brexit. While we welcome
The British Takeaway Campaign, an umbrella group representing those involved in the supply and preparation of the nation’s favourite foods, commented on the Budget
I
the additional investment for Further Education colleges, we’d urge the Government to bring forward the date of the Catering and Hospitality T-Level and to ensure the takeaway sector can access the skills it needs from abroad – both from within the European Union and beyond.” The British Takeaway Campaign is an umbrella group Spearheaded by Just Eat, the BTC’s members include:
brahim Dogus, Chair of the British Takeaway Campaign,
Association of Licensed Multiple Retailers; Bangladesh
said: “It is good to see the Chancellor has heeded the
Caterers Association; British Retail and Kebab Awards;
BTC’s calls to reduce the burden of business rates on the
CurryLife Magazine; Foodservice Packaging Association;
mainly small firms that make up the UK’s diverse takeaway
K10 restaurants; National Federation of Fish Friers;
sector. We welcome the decision to peg future rises to
Nationwide Caterers Association; Night Time Industries
CPI rather than RPI and to introduce more frequent
Association; QuickBite; UK Bangladesh Catalysts of
revaluations, but what is really needed is a fundamental
Commerce and Industry, SeeWoo, and in collaboration with
overhaul of the system.
PAPA.
“Most takeaways are responsible when it comes to
Earlier this year, the BTC released independent research,
dealing with litter and the sector is already taking steps
which revealed the takeaway sector supports 231,000 jobs
to encourage consumers to reduce, reuse and recycle.
and takeaways themselves directly contributed £4.5bn in
With takeaways reliant on having a cost effective solution
gross value added (GVA) contributions to UK GDP in 2016,
to keeping customers’ food hot, takeaway owners will be
rising to £9.4 billion when factoring in the multiplier effect
relieved that the Chancellor stopped short of introducing
of supply-chain and employee spending – equivalent to
a new packaging tax on single use plastic. We look forward
0.5% of GDP.
to working with the Government to explore workable alternative solutions which do not increase costs for small businesses or lead to higher prices for customers. “With over a third of takeaways (37%) experiencing skills shortages, particularly for chefs and front of house staff, the new technical education qualifications will play a
Advertise your product or services in Fast Food Professional Call Athol now on
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Fastfood Professional • January and February 2017
January and February 2017 • Fastfood Professional
55
MONEY MATTERS
British Takeaway Campaign responds to the Budget
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 & 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
Falcon Foodservice Equipment
Seventh Avenue, Team Valley Trading Estate, Gateshead, Tyne and Wear, NE11 0HG sales@colbeck.co.uk 0191 482 4242
www.falconfoodservice.com Wallace View, Hillfoots Road, Stirling, FK9 5PY info@falconfoodservice.co.uk 01786 455200
Weston Catering Supplies
Marfast
www.westoncateringsupplies.com Unit S4, Mendip Business Park, Rooksbridge, Somerset BS26 2U westcatering@hotmail.com 01934 750367
www.rosens.co.uk Unit 3, Alexander Charles House, Station Passage, South Woodford, London, E18 1JL info@rosens.co.uk 0208 539 6426
Middleton Food Products Ltd, www.middletonfoods.com 655 Willenhall Road, Willenhall, West Midlands, WV13 3LH sales@middletonfoods.com 01902 608122 or 08453 706 550
56
Fastfood Professional • January and February 2017
Hopkins Catering
Fish Friers- Part of the Altius Group
www.hopkins.biz Kent Road, Pudsey, Leeds, LS28 9NF info@hopkins.biz 0113 257 7934
www.fishfriers.co.uk 7b Edward 7th Quay, Navigation Way, Ashton-On-Ribble, Preston, PR2 2YF info@fishfriers.co.uk 0844 248 8257
MCS Technical Products Ltd www.mcstechproducts.co.uk Building 2, Westmead Drive, Swindon, SN5 7YT sales@mcstechproduct.co.uk 01793 5383908
Business Buyers.com - Part of the Altius Group www.altiusgroup.co.uk Business Buyers.co.uk Incorporating Bruce & Co Redwoods Dowling Kerr Kings Business contact@businessbuyers.co.uk 01772 775776
Blue Seal www.bluesealequipment.co.uk Unit 67, Gravelly Industrial Park, Gravelly Park, Birmingham, B24 8TQ 0121 327 5575
Everett, Masson & Furby www.emfgroup.com 3 Cornhill, Ottery St Mary, Devon EX11 1DW info@emfgroup.com 01404 813762
Restaurant Supply Store
Catering Equipment Suppliers/ Spares Park View, North Street, Langwith, Mansfield, Nottinghamshire, NG20 9BN T: 0845 400 1044 E: sales@shop-equip.com W: www.shop-equip.com
Total QSR Ltd Crown Chambers, 7a Market Place Melksham, Wiltshire, SN12 6ES T: 01225 791848 W: www.totalqsr.co.uk
Seriously Good Gluten Free T: 0845 3711 522 E: hello@worldofceres.com W: www.worldofceres.com W: www.thebattercompany.co.uk
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
Rosens Business Transfer Agency
E: info@totalqsr.co.uk
Ceres | Pure Food Innovation
Nisbets Plc
Business and Property Sales
Shop Equip
Carlton Catering Equipment
www.marfast.co.uk 30 Broughton Street, Manchester, M8 8NN pani@marfast.co.uk 0161 833 0024
www.restaurantsupplystore.co.uk Unit 7, Hatton Close, Chafford Hundred, Grays, Essex, RM16 6RP sales@restaurantsupplystore.co.uk 01375 651 600
Velox Grills www.veloxgrills.com Manor Farm, Manor Road Wantage, Oxon., OX12 8NE sales@veloxgrills.com 01235 770133
Caterparts Limited www.caterparts.com The Engine Shed, Top Station Road, Brackley, Bucks., NN13 7UG sales@caterparts.com 0845 130 8060
Vmotouk www.vmoto-uk.com 29 Shand Street London E1 2ES info@vmoto-uk.com 0800 133 7304
King Edward
www.chippersandpeelers.com Grange Farm, Braithwell Road, Ravenfield, Rotherham , South Yorks., S65 4LP carltoncatering@sky.com 01709 540004
www.kingedward.co.uk Unit 1A, Porthouse Ind. Estate, Bromyard, Herefordshire, HR7 4NS oven@kingedward.co.uk
Fryers Mate
E&R Moffat
www.fryersmate.com Unit 3, Great Northern Way, Great Northern Terrace, Lincoln LN5 8XF 01522 542054
ww.ermoffat.co.uk Bonnybridge FK4 2BS sales@ermoffat.co.uk 01324 812272
January and February 2017 • Fastfood Professional
56
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 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
57
Fastfood Professional • January and February 2017
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
Chippers and Peelers Carlton Catering Equipment www.chippersandpeelers.com Grange Farm, Braithwell Road, Ravenfield, Rotherham South Yorks., S65 4LP 01709 540004
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 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
Us 4 Slush Limited www.us4slush.com 4 Middle Road. Bailie Gate Industrial Estate, Sturminster Marshall, Dorset. BH21 4DB sales@us4slush.com 01202 666922
Crisps and Snacks Palmer and Harvey www.palmerharvey.co.uk 106 – 112 Davigdor Road Hove, East Sussex, BN3 1RE 01273 222 100
Salty Dog www.saltydog-grrr.com Salty Towers PO Box 766 Chesham Bucks., HP5 3YD info@saltydog-grrr.com 01494 774422
Curry and Gravy Mixes
Regrit-it www.regrit-it.com 1st Floor Rear, 40 Percy Park Tynemouth, North Tyneside. NE30 4JX sales@regrit-it.com 07740 664410
Dinaclass
Williams Catering Products
E: julian.warner@kerry.com
www.williamspotatoes.co.uk Exeworthy Farm, Staplake Lane, Starcross, Exeter, Devon, EX6 8QT info@williamspotatoes.co.uk 01626 890871
W: www.kerry-foodservice.co.uk
Cleaning Materials Ecolab UK www.en-uk.ecolab.com Various UK locations custHelpDesk.UK@ecolab.com Central: 0 02920 852000
Pattersons www.pattersons.co.uk Winterstoke Road Bristol, BS3 2NS contact@pattersons.co.uk 0117 934 1270
Kerry Food Service, Bristol, T: 0800 138 1938
Total QSR Ltd Crown Chambers, 7a Market Place Melksham, Wiltshire, SN12 6ES T: 01225 791848 E: info@totalqsr.co.uk W: www.totalqsr.co.uk Kerry Foodservice www.kerry-foodservice.co.uk Thorpe Lea Manor, Thorpe Lea Road, Egham, Surrey, TW20 8HY info@kerry-foodservice.co.uk 01784 430777 January and February 2017 • Fastfood Professional
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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 www.martinsolveig.fr/rubicon/ Unit 5 Second Way, Wembley Middlesex, HA9 0YJ info@shanafoods.com 0208 8782 3200
Ducting Doctors Limerick Road, Dormanstown, Redcar, Cleveland’ TS10 5JU T: 01642 759254 E: amandabarker@me-ff.com W: www.me-ff.com
Wing Yip www.wingyip.com 375 Nechells Park Road Nechells, Birmingham, B7 5NT enquiries@wingyip.com 0121 327 6618
Fats and Oils
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
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.comThe
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
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
58
Fastfood Professional • January and February 2017
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
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
January and February 2017 • Fastfood Professional
58
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
Food Safety & Hygiene Checkit Limited Broers Building JJ Thomson Avenue Cambridge, CB3 0FA
Unique Seafood
Fish Suppliers Collins Seafoods Ltd
www.uniqueseafood.co.uk 2 Floor, Grabbex Business Park, Murray Road, Orpington, Kent, BR5 3QY 0203 260 3580
T: 01223 941450 E: info@checkit.net W: www.checkit.net Chartered Institute of Environmental Health (CIEH)
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
Fish & Chip Shop Suppliers
www.cieh.org Chadwick Court, 15 Hatfields, London, SE1 8DJ info@cieh.org 0207 928 6006
VA Whitley & Co Ltd Milward House Fir Street Heywood OL10 1NW T: 01706 364211 E: sales@vahitley.co.uk W: www.vawhitley.co.uk
Frozen Food Suppliers Central Foods
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
59
Fastfood Professional • January and February 2017
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
Maple Court, Ash Lane Collingtree Northampton NN4 0NB T: 01604 858 522 E: info@centralfoods.co.uk W: www.centralfoods.co.uk
Golden Valley Foods Maple Court, Ash Lane, Colling Tree, Northampton, NN4 0NB T: 01604 858522 E: enquiries@centralfoods.co.uk W: www.central foods.co.uk/ Brands/goldenvalleyfoods.aspx
Frying Ranges Frank Ford Limerick Road, Dormanstown,
Total QSR Ltd Crown Chambers, 7a Market Place Melksham, Wiltshire, SN12 6ES T: 01225 791848 E: info@totalqsr.co.uk W: www.totalqsr.co.uk
Redcar Cleveland TS10 5JU
T: 01642 489868 E: amanda.barker@me-ff.com W: www.me-ff.com
Martyn Edwards Ltd Limerick Road,
Henry Colbeck
Dormanstown,
Seventh Avenue, Team Valley Trading Estate, Gateshead, Tyne and Wear, NE11 0HG sales@colbeck.co.uk 0191 482 4242
T: 01642489868 E: amanda.barker@me-ff.com W: www.me-ff.com
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
Redcar Cleveland TS10 5JU
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
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
January and February 2017 • Fastfood Professional
59
TRADE DIRECTORY
Glover & Howe Insurance Services
TRADE DIRECTORY
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
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
Brakes
Tchibo Coffee International Ltd
www.brake.co.uk UK wide 0345 6069090
www.tchibo-coffee.co.uk Tchibo House, 7-8 Blenheim Road, Epsom, Surrey, KT19 9BE 01372 541881
Bidvest Foodservice www.bidvest.co.uk 814 Leigh Road, Slough, SL1 4BD 01494 555900 www.hopwells.com Head Office, Glaisdale Drive, Bilborough, Nottingham, NG8 4LU 0115 929 1101
www.logicvending.co.uk The Maltings Business Centre, Stanstead Abbotts, Hertfordshire, SG12 8HG info@logicvending.co.uk 0808 278 3327
Adams Fast Food Supplies
Fracino
Hopwells Ltd
www.adamsfastfoods.com Various UK Depots 01274 492044 Ask for local depot number
Marfast www.marfast.co.uk 30 Broughton Street, Manchester, M8 8NN pani@marfast.co.uk 0161 833 0024
Grease Traps Oli Environmental Services
Gazebos/Mobile Units Instant Promotion (UK) Ltd www.instantpromotion.co.uk Unit 7, Liberty Industrial Park, South Liberty Lane, Bristol, BS3 2SU enquiries@instantpromotions.co.uk 0117 963 1668
VTO (Vertical Take Off) 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
General Catering Supplies Peter’s Food Service Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP T: 029 2085 3200 • F: 029 2085 3323
E: info@petersfood.com
W: www.petersfood.com
60
Fastfood Professional • January and February 2017
Scanomat UK www.scanomat.co.uk sales@scanomat.co.uk 0800 032 7581
Ice Cream Carpigiani UK Ltd 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 The Hogg Boss
T: 01553 772935 / 07770 568939 W: www.klsonline.co.uk E: sales@klsonline.co.uk
www.fracino.com 18-22 Birch Road East, Birmingham, B6 7DB sasles@fracino.com 0121 328 5757
www.olienvironmentalservices.co.uk 6 Chapel Lane, North Luffenham, Oakham, LE15 8JP anthony@olienvironmentalservices.co.uk 01780 720679
Kings Lynn PE30 1P
Logic Vending
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 www.tastytrotter.com Bridge Street, Clay Cross, Derbyshire, S45 9NU info@tastytrotter.com 01246 866800
Cinders Barbecues www.cindersbarbecues.co.uk High Bentham, Lancaster, LA2 7NB Karen@cindersbarbecues.co.uk 01524 262900
Hot Drinks Equipment Franke Coffee Systems UK Ltd www.coffee.franke.com 6A Handley Page Way, St Albans , Hertfordshire, AL2 2DQ Sales@Frankecoffeesystems.co.uk 01923 635700
Espresso Essential www.espressoessential.co.uk Unit 2, Oakley Green Nurseries, Westerleigh Hill Road, Westerleigh, Bristol, BS37 8QZ 0800 731 2980
Beechdean Dairies Limited 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/
January and February 2017 • Fastfood Professional
60
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,
Pukka Pies Ltd. www.pukkapies.co.uk The Halcroft, Syston, Leicester, LE7 1LD trade@pukkapies.co.uk
www.goldendelightfoods.co.uk 26 Clayton Road, Birmingham B8 1JE 0121 327 8800
Peter’s Food Service
Kismet Kebabs
Estate, Bedwas, Caerphilly,
www.kismetkebabs.co.uk Milton House, Maldon Road, Latchingdon, Essex CM3 6LF 01621 744 055
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 Premier1 Filtration www.premier1filtration.co.uk Kiln Head Spring, Kneeton Lane, Barton, DL10 6NB info@premier1filtration.com 01325 377189
Packaging 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
61
Stoupid Pizza UK
Pies
Fastfood Professional • January and February 2017
Unit 1, Greenway, Bedwas House Industrial CF83 8XP T: 029 2085 3200 • F: 029 2085 3323
E: info@petersfood.com
W: www.petersfood.com
Holland’s Pies www.hollandspies.co.uk Baxenden, Accrington, Lancashire, BB5 2SA enquiries@hollandspies.co.uk 01706 213591
Pizza & Pasta Express Foodservice www.express-foodservice.co.uk Unit B, Dominion Way, Rustington Trading Estate, Littlehampton, West Sussex. BN16 3HQ info@expressfoodservice.co.uk 01903 775077
Eurilait www.eurilait.co.uk Leighton Lane Industrial Estate, Leighton Lane, Evercreech, Somerset, BA4 6LQ craigbrayshaw@eurilait.co.uk 01749 838100
TRADE DIRECTORY
Istanbul Meats
www.stupid-pizza.co.uk 84 Holmsdale Road, Coventry, CV6 5BJ stoupid.pizza@gmail.com 02476 278102
Potatoes AHDB www.bestchips.co.uk AHDB Potatoes Agriculture & Horticulture Development Board, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2TL 024 7669 2051
Fylde Fresh & Fabulous www.fyldefreshandfabulous.com Fylde Fresh & Fabulous, Stanley Villa Farm, Back Lane, Weeton, Preston, PR4 3HN sales@fyldefreshandfabulous.com 01253 836444
Agrico UK Ltd. www agrico.co.uk Castleton of Eassie, Glamis, By Forfar, Angus, DD8 1SJ potatoes@agrico.co.uk 01307 840551
Potato Treating & Equipment Drywite www.drywite.co.uk The House of Lee, Park Lane, Halesowen, West Midlands, B63 2RA T: 01384 569556
Poultry Suppliers
999 Pizza Toppings UK www.999pizzatoppings.co.uk Unit 6, Teakcroft Fairview Industrial Park Marsh Way Rainham, Essex, RM13 8UH info@999pizzatoppings.co.uk 01708 558885
Venice Bakery UK Ltd www.venicebakery.co.uk Unit 2, Crown House, Queen Street, Bexleyheath, Kent, DA7 4BT adam@venicebakery.co.uk 0208 301 2624
Pan’Artisan Units 25/26 Holmbush Industrial Estate, Holmbush Way Midhurst, West Sussex GU29 9HX enquiries@panartisan.com 01730 811490
Pizza and Baguette www.pizza-baguette.co.uk Genus, Hammond Close Attleborough Fields Ind. Est. Nuneaton Warks., CV11 6RY info@pizza-baguette.co.uk 02476 254941
Central Foods Maple Court, Ash Lane Collingtree Northampton NN4 0NB T: 01604 858 522 E: info@centralfoods.co.uk W: www.centralfoods.co.uk
Riverside Food Services Units 1-4, The Stables, Sutton Farm, West Felton, Oswestry, Shropshire, SY11 4HX
T: 01691 839288 E: mandy@riversidefoods.co.uk W: www.riversidefoods.co.uk Dibs Distribution www.dibsdistribution.co.uk 1432b Clock Tower Road, Isleworth, Middlesex,TW7 6DT sales@dibs.uk.com 0208 568 6668
Kiren Foods
Nila UK Ltd
www.kirenfoods.co.uk Unit 3, Smallbridge Business Park, Riverside Drive, Rochdale, Greater Manchester, OL16 2SH enquiries@kirenfoods.com 01706 526732
www.nila.co.uk Unit 9b, Beaver Ind. Estate, Brent Road, Southall, Middx., UB2 5FB food@nila.co.uk 020 8744 7700
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TRADE DIRECTORY
Refrigeration Adande Adande Refrigeration Ltd. 45 Pinbush Road, South Lowestoft Ind. Est Lowestoft, Suffolk NR33 7NL sales@adande.com adanderefrigeration.com 0844 376 0023
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 www.jestic.co.uk Units 3 & 4, Dana Estate, Transfesa Road, Paddock Wood, Kent, TN12 6UU info@jestic.co.uk 01892 831960
Sausages, Pies and Burgers James T Blakeman & Co Ltd,
Barland Shopfitting Specialists
www.blakemans.co.uk Millenium Way, High Carr Business Park, Newcastle –under- Lyme, Staffordshire, ST5 7UF admin@blakemans.co.uk 01782 569610
Elite Shopfitters Leeds Ltd.
McWhinney’s Sausages www.mcwhinneys.com 10 Balloo Way, Balloo Industrial Park, Bangor, Co. Down, N. Ireland, BT19 7QZ info@mcwhinneys.com 028 9127 1811
Peter’s Food Service Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP
Williams Refrigeration
T: 029 2085 3200 •
Bryggen Road, North Lynn Industrial Estate, Kings Lynn, Norfolk, PE30 2HZ 01553 817000
F: 029 2085 3323
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
E: info@petersfood.com
W: www.petersfood.com
www.westawaysausages.com 3-6 Rydon Industrial Estate, Canal Way, Kingsteignton, Newton Abbot, Devon, TQ12 3SJ 01626 333101
Metrow Foods Limited www.metrow.co.uk Airborne Close, Leigh-on Sea Essex, SS9 4EN helpdesk@metrow.co.uk 01702 527441
Suffolk Meat Traders www.suffolkmeattraders.co.uk Grove Lane, Elmswell Bury St. Edmunds Suffolk, IP30 9HN sales@suffolkmeattraders.co.uk 01359 242 500
Pukka Pies Ltd. www.pukkapies.co.uk The Halcroft, Syston, Leicester, LE7 1LD trade@pukkapies.co.uk
Holland’s Pies www.hollandspies.co.uk Baxenden, Accrington, Lancashire, BB5 2SA enquiries@hollandspies.co.uk 01706 213591
Rollover Limited www.rollover-uk.com Rollover House, 802 Oxford Avenue, Slough, Berks., SL1 4LN info@rollover-uk.com 01753 575558
Keejays Limited
The Franconian Sausage Company
www.keejays.com Crockatt Road, Lady Lane Ind. Estate, Hadleigh, Suffolk, IP7 6RD enquiries@keejays.com 01473 827304
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www.barlandshopfitters.co.uk Unit 18, Honey Hall Ing, Huddersfield, West Yorks., HD2 1GP info@barlandshopfitters.co.uk 0800 043 5523 www.eliteshopfittersleads.co.uk 5 Wharfe Mews, Cliff Terrace, Wetherby, LS22 6LX elitshopfittersleeds@iidp.co.uk 0113 258 3324
Jephsons Shopfitters Ltd www.jephsonsshopfitters.co.uk Maun House, Maun Way, Hermitage Lane, Mansfield, Nottinghamshire, NG18 5GX info@jephsonsshopfitters.co.uk 01623 645809
Promart Manufacturing Ltd www.promart.co.uk Unit 2B Caddick Road, Knowsley Industrial Park South, Merseyside, L34 9HP sales@promart.co.uk 0151 546 4666
Westaway Sausages Ltd.
www.dibsdistribution.co.uk 1432b Clock Tower Road, Isleworth, Middlesex, TW7 6DT sales@dibs.uk.com 0208 568 6668
Dibs Distribution
Shopfitters & Fabricators
www.franconian.co.uk Unit 26, Eldon Way, Paddock Wood, Kent, TN12 6BE info@franconian.co.uk 01892 837816
Trade Bodies Marine Stewardship Council (MSC) www.msc.org Marine House 1 Snow Hill London, EC1A 2DH 0207 246 8900
Seafish www.seafish.org 18 Logie Mill Logie Green Road Edinburgh, EH7 4HS Seafish@seafish.co.uk 0131 558 3331
Seafood Scotland www.seafoodscotland.org 18 Logie Mill Logie Green Road Edinburgh, EH7 4HS enquiries@seafoodscotland.org 0131 557 9344
NEODA PO Box 1184, Bromley Kent, BR1 9XW T: 020¬ 8464 3954 E: lynda.simmons@neoda.org.uk W: www.neoda.org.uk
British Frozen Food Federation (BFFF) www.bfff.co.uk Warwick House, Unit 7, Long Bennington Business Park, Main Road, Long Bennington, Newark, Notts, NG23 5JR 01400 283090
British Kebab Awards www.britishkebabawards.co.uk 8th Floor, Elizabeth House 39 York Road, London, SE1 7NQ, info@ceftus.org / nominationskebabawards@ gmail.com 020 7183 4272 January and February 2017 • Fastfood Professional
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Utilities
Chozen Noodle
The Pizza, Pasta and Italian Food Association www.papa.org.uk Association House 18C Moor Street Chepstow NP16 5DB 01291 636338
Utility Helpline
Doner Kebab
Asian Catering Federation
T: 01432 378690
www.acfederation.org London Pall Mall 100 Pall Mall St James London, SW1Y 5NQ
Training & Consultancy
107 Berrows Business Centre, Bath Street, Hereford, HR1 2HE
E: brian@utilityhelpline.co.uk W: www. utilityhelpline.co.uk
www.chozen.co.uk German Doner Kebab www.donerkebab.net
Empire Dogs www.empiredogs.co.uk
Flamin’ Chicken info@theflaminchicken.com
Gallones Ice Cream Parlours
Web Design
www.gallonesfranchise.com
Harry Ramsden’s 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
Pro Web Design www.prowebdesignuk.com 119 Hertford Road, London, EN3 5JF info@prowebdesignuk.com 0203 659 4745
www.shinebrightcreativecc.co.uk 13 University Road Leicester, LE1 7RA info@shinebrightcc.com 0116 255 3400
www.londonfish-chips.com
Mexigo Muffin Break www.muffinbreak.co.uk
Papa John’s www.papajohns.co.uk
Wholesalers and Cash and Carry
Pepe’s Piri Piri
Central Foods
Peri Peri Original
Maple Court, Ash Lane Collingtree Northampton NN4 0NB
Pita Pit UK
T: 01604 858 522 E: info@centralfoods.co.uk W: www.centralfoods.co.uk Booker Limited www.booker.co.uk Irthlingborough Road, Wellingborough, Northants, NN8 1LT 01933 371000
Costco (Head Office) National locations www.c ostco.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
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
Chicken Cottage
Fastfood Professional • January and February 2017
London Fish and Chips
www.mexigo.uk
Shinebright Creative
Best Workwear
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www.harryramsdens.co.uk
TRADE DIRECTORY
PAPA
www.pepes.co.uk
www.periperioriginal.co.uk
www.pitapituk.com
Pizza Time www.pizzatime.co.uk
Quiznos www.quiznossub.co.uk
Sam’s Chicken www.samschicken.com
Subway www,subway.com
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
www.chickencottage.com
Chop & Wok www.chopandwok.co.uk
Chopstix
TRADE DIRECTORY
support@franchising.com
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FilterCorp UK Agent
1
I have 3 takeaway/restaurants, Ponteland, Holmfirth and Halifax with Kiremko fryers in 2 of them. Although the standard built in filtration was very good it was never the same standard as my previous Merlin mobile filter unit. That was until Premier1 came along and added a Retro filtration unit to my Halifax shop in August 2015. The difference in the results was astounding. With detailed instructions from Premier1 I used a local plumber to install my second unit in Ponteland. I replace my filters daily for perfect results. Lee Roberts - Catch Seafood Restaurants.
Hi, My name is Ian Robson. I own the Magpie Cafe in Whitby. I have 2 Kiremko frying ranges and 1 Martyn Edwards Omega range. Premier1 have looked after the quality of my frying medium for over 20 years, firstly with a Bitterling mobile filter unit and more recently with triple filtration SuperPad units which are installed in the drop tanks below the ranges. I fry in beef dripping but the units will work with any type of vegetable oils and fat. I don't use my nylon bag anymore as a pre-filter, I use a disposable filter sheet which is much finer. My first job in the morning is to see that the tanks are cleaned an the filters changed, I know then that I am set up for the day. Oil/fat quality is where it all starts and I am extremely happy with mine.
Kiremko SuperFine Basket Liner 64
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Liner Also Suitable for MEFF Omega
January and February 2017 • Fastfood Professional
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Order Hotline 01325 377189
Typical Results
1
Order via our website for 50% off shipping costs www.premier1filtration.com
Primary Particle Filter Additive Free SuperPad Box Quantity 80
Activated SuperSorb CarbonPad
Repairs and servicing by qualified engineers
Box Quantity 80
Bitterling Rectangular Filter
Kiremko SuperFine Basket Liner
Order via our website for 50% off shipping costs have supplied inbuilt www.premier1filtration.com We tripple SuperPad filtration Miroil Nylon Bags and Frames
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Preferred Supplier
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units for factory fitting to: Martyn Edwards Frank Ford Kiremko (KFE) Huge stocks of Henry Nuttall Scot Range spare parts Eden Range Hewigo Preston and Thomas We have also retro fitted units to older Florigo, Hewigo Kiremko (KFE), Perfecta and Martyn Edwards ranges. January and February 2017 • Fastfood Professional 65
For most machines
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