Fastfood Professional - January and February 2017

(Formerly Fish & Chips & Fast Food Magazine) The Nations Favourite Takeaway Magazine Now Celebrating its 26th Year

it’s

THE BIG ONE At the ‘Oscars’ of the fish and chip world the golden envelope has been opened, a winner has been chosen, turn to page ten to find out who 1

Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional

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this issue in

W

elcome to the new look Fast Food Professional Magazine. I’m excited and

proud of this brand new offering of content and features that we’ve assembled with three main objectives for you the reader. First of all, we want you to be inspired to innovate and raise standards. Secondly, we want you to be empowered with knowledge and awareness of exactly what is happening around you and finally we want you to be included and belong to a growing community of like-minded professionals across the whole fast food network.

Someone much wiser than me once said “There are no limits to what a man can achieve, if he doesn’t care who takes the credit.” My career has been one of focus on the end result rather than the applause but there are many people that contribute to the knowledge base here at FFP and this is a great place for me to recognize their input, thank them for now and for the future.

Athol Dipple

Annual Subscription UK: FREE Overseas: £37 Fastfood Professional is published eight times a year in January / February, March, April, May / June, July / August, September, October and November / December.

Newco Media Ltd 29 High Street Needingworth, St Ives Cambridgeshire E27 4SA Many of the views expressed in this publication are those of individual contributors and do not necessarily represent the views of the publisher.

Printed in the UK by Stephenson & George Print Group Goat Mill Road • Dowlais • Merthyr Tydfil • CF48 3TD 3

Fastfood Professional • January and February 2017

4 McWhinney’s gets ten out of ten 6 What the top ten said 10 ...and the winner is...

12 Events 13 Fishing for knowledge in peterhead 17 Chip Chip Hooray!

18 Are fish and chips future-proof?

19 First certified completely compostable packaging Range 20 Nice ice baby 21 Butt Foods’ new artisan sourdough recipe naan bread 22 Keeping kids bizzi with crafti’s 23 Call to fight obesity 24 Jestic Express 26 Pan’artisan 28 Listean to what PAPA says 30 Investing in the right equipment is essential 32 It’s number one, it’s top of the tops 34 Sams Chicken - A franchise case study 36 Is your waste policy a recipe for disaster?

37 Jestic introduce compact countertop Josper 38 Central Foods gains key industry accreditation 39 Falcon launches new Combi oven range 40 Get the low down on VTO 42 Street Dots has got the plots 44 Takeaway orders by mobile up 33% 45 British Takeaway Awards 46 Say hello to DIBS 48 The Trade directory 50 Adande case study January and February 2017 • Fastfood Professional

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McWhinney’s gets ten out of ten from discerning ten year old Fintan Every brand and business likes to feel the love of its customers, and in the food sector, this is possibly even more important to companies and manufacturers

As shop owner Brian McNulty explains. “Our sausages are made by McWhinney’s using only top quality pork.

We have been using the same sausages for the past 30 years, thereby guaranteeing a consistent product to our customers.”

In a gesture from both McWhinney’s and McNulty’s chip shop, young Fintan has already taken delivery of a case of McWhinney’s Sausages for his home. Additionally, he will also receive a free McWhinnney’s Sausage Supper every week for a full year!

Kevin McWhinney, MD of McWhinney’s Sausages, was

Y

ou can just imagine the smiles that were

delighted that Fintan got in touch. “Young Fintan may

created at McWhinney’s a number of weeks

be only 10 but it’s clear that he’s already got great taste

ago, when the 119 year old Irish Pork

and knows quality food when he sees it! The fact that he

Sausages manufacturer was contacted out-

took the time to hand-write a letter to Brian at McNulty’s

of-the-blue by a famous chip shop in Northern Ireland,

highlights the difference he and thousands of others see

McNulty’s.

in our products, and we were only too happy to reward

When

owner

Brian

McNulty

received

a

letter

complimenting his chip shops’ choice of pork sausages

his support with a year’s supply of fabulous McWhinney’s Sausage Suppers from McNulty’s!”

from 10 year old Fintan McIvor, he and McWhinney’s

The last word is with Fintan of course, who has

decided to reward this super sausage fanatic. Fintan

very stern views on his favourite meal, “I will only eat

had written to McNulty’s praising the sausages that he

McWhinney’s Sausages from McNulty’s. They are class!”

regularly eats from their chip shop. The sausages were

Well said, Fintan!

McWhinney’s Irish Pork Sausages, which the famous shop

To find your nearest McWhinney’s Sausages supplier,

has used for many years. In his letter, Fintan described

check our Distributors section on www.mcwhinneys.

them as “succulent”, “full of flavour” and “yummy”, and

com. You can also call us on 028 91 271811

declared that he simply refused to eat any other brand of

or contact our Sales Manager, Ivan Bond, at ivan.

sausage.

mcwhinneys.com.

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What the Top Ten Said Here’s what the top ten finalists of the Independent Takeaway Fish and Chip Shop of the Year had to say to Fastfood Professional Magazine about their key to success…

In no particular order -

Hodgson’s Chippy, Lancaster, Lancashire Nigel Hodgson “During the past eighteen years we have built a reputation for being an honest, local family business that strives to be the best. Our routines, techniques and menu ideas are grounded in where we are based; Lancashire is surrounded by countless growers and manufacturers, so we use that to our advantage.

“You need to focus on having a traditional menu using local products.

Oh, and don’t open up in the North West, we already have a great regional winner!”

Hennighan’s Top Shop, Machynlleth, Powys David Hennighan “Have good people behind you and listen to those who have experience in the industry. As long as you are willing to listen then you’ll always learn, and to succeed in this industry you need to always be learning and developing every day. I’d also remind everyone not to forget about the cooking oil; nowadays it’s all about the sourcing of fish and potatoes but at the end of the day the oil is where it’s all cooked.”

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Kingfisher Fish & Chips, Plympton, Plymouth, Devon Craig Maw “To succeed in this industry you need passion, dedication and the motivation to provide the best fish and chips to your customers.

Don’t cut corners on produce or ingredients, and buy the best to provide the best. Our motto and my main secret to success - start as you mean to go on.”

Fochabers Fish Bar, Fochabers, Moray Darren Boothroyd “A popular phrase that has helped us turn our business around is ‘customer service, customer service, customer service’. We base everything we do on old fashioned values, I think if you remember the basics then you can’t go wrong.”

Henley’s Fish and Chips, Colchester, Essex David Henley “You need to consider what’s high on the agenda for customers. Just now, it’s all about responsible and traceable sourcing so I make sure that this is our number one priority. We pride ourselves in serving only the best quality products to our customers and specifically designed the shop so that customers can see all aspects of our business, including the food preparation areas.”

Godfrey’s Fish & Chips, Harpenden, Hertfordshire Luke Godfrey “It sounds obvious but I think the quality of the fish and chips is the most important thing. We don’t compromise on quality and we keep things simple; we’re a fish and chip shop and that’s what we love. We don’t sell chicken, pizza or kebabs - we do sell a lot of fish and chips though! On that basis, I’d say source the best possible ingredients and let the food speak for itself.”

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Burton Road Chippy, Lincoln, Lincolnshire Lesley Graves and Des Anastasiou “Start with staff training and build your knowledge of the industry, while continually investing in good equipment you can rely on. Having a good relationship with your suppliers is vital and something that some business owners must not overlook. I’d recommend you develop a strong relationship with your suppliers – it helps them understand you, your business and its ethos which can deliver significant benefits over time.

“My main tip though is to engage with your local community; after all they are your customers, and they’ll give you as much as you give them.”

The Dolphin, Dungannon, CoountyTyrone Malachy Mallon “Success lies in quality, consistency and a genuine passion for serving customers with nothing less than perfection.

“Always keep learning and raising the bar. Find your unique selling point and tell your story. Focus on quality in everything you do, listen properly to what your customers want and aim to surprise and delight them. Surround yourself with passionate people and keep battering away, that’s the best advice!”

Oldswinford Fish & Chips, Dudley, Stourbridge, West Midlands Zach and John Ioannou “I believe that success comes from a consistent approach to quality.

I’d also recommend that all owners invest time in their staff - the more time and training you give them the more likely they are to deliver.”

Millers Fish & Chips, Haxby, North Yorkshire Nick Miller “Passion for what you do is so important and it will be the driving force behind your business’ success. Although profit and the product are important, you need to care about it too. This industry has provided a great life for me and my family for generations, and I’m very proud of that. To this day it still excites me and I absolutely love it.”

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culmination of Hard Work

Mandy Polley and Mark Polley receiving the Staff Training & Development Award from Mr Philip Blakeman

“

It was evident throughout the whole judging process that staff training is something John Dory’s is truly passionate about.

Philip Blakeman

”

(Managing Director)

James T. Blakeman & Co. Ltd.

“

We are delighted that the time and effort we invest in our team has been recognised this year – they are as

”

vital to our success as the product we sell. 000

Mark Polley Director of John Dory’s Lisburn, County Antrim, Northern Ireland

www.blakemans.co.uk

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and the winner is...

Kingfisher Fish and Chips in Plymouth has been crowned the best fish and chip shop in the UK after frying out on top at the 2017 National Fish & Chip Awards, organised by Seafish.

T

he shop scooped the ultimate title - Independent Takeaway Fish and Chip Shop of the Year – at the awards ceremony held at the Park Plaza Westminster Bridge Hotel in London – an event

widely regarded as the ‘Oscars’ of the fish frying industry.

To secure the top spot, Kingfisher Fish and Chips had to progress through a rigorous, multi-stage judging process over a seven month period; encompassing several mystery shopping assessments and in-depth audits by industry experts, reviewing everything from responsible sourcing policies to menu diversification – and of course, customer service levels and the quality of fish and chips being served.

The final stage of judging, held the day before the awards ceremony (25 January), put the shop’s presentation skills to the test as they faced a 14-strong specialist industry judging panel – ‘battering’ it out against the nine other regional* finalists in a ‘Dragon’s Den’ style pitch.

Ben Bartlett, Master Craftsman of the Craft Guild of Chefs, and a member of this year’s final judging panel, commented: “This year was definitely Kingfisher’s year – they stood out immediately for their extensive knowledge and experience, robust sourcing policies, forward-thinking approach, and continual business growth.

Marcus Coleman, Chief Executive at Seafish, added: “The aim of the National Fish & Chip Awards has always been to showcase the very best fish and chip businesses and individuals in the UK while setting incredibly high standards for the industry.

Now in their 29th year, The National Fish & Chip Awards are recognised as one of the most prominent and respected seafood industry events in the UK. They celebrate the British tradition of fish and chips, showcasing the best talent, quality and choice offered by fish and chip businesses through 14 different award categories.

The Independent Takeaway Fish and Chip Shop of the Year Award is one of the highest industry honours to receive as a fish and chip business and previous winners have gone on to great success, reporting sales increases of up to 100%.

For more information visit www.fishandchipawards.com or follow @FishnChipAwards #FishnChipAwards.

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Congratulations to Craig & Nikki

Kingfisher Fish and Chips, Plympton

Independent Fish & Chip Shop of the Year An Award Winning Combination For information, advice, or customer support material please contact ADM Trading (UK) Limited.

Tel: 01322 443025 11

Fastfood Professional • January and February 2017

e-mail: ukinfo@adm.com

www.olenex-uk.com January and February 2017 • Fastfood Professional

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

FEBRUARY 8th - 9th February The Source Trade Show

12th - 12th March

MAY

The Allergy & Free From Show Scotland, SECC, Glasgow

West point Exhibition Centre Exeter EX5 1DJ

Try and buy thousands of free from products, join in

Inspiration and opportunity on a plate

Seminars and cooking demonstrations and brush up on your

The 2017 Source trade show provides the perfect mix of

free from knowledge.

passionate producers, alongside the hottest hospitality

www.allergyshow.co.uk

and catering companies, and the freshest food service. www.thesourcetradeshow.co.uk

17th - 18th February

14th/15th March

The Franchise Show

The Hotel, Catering & Retail show

ExCel London

Bournemouth International Centre

The Franchise show hosts the largest group of retail and

Bournemouth BH2 5BH

QSR franchise brands established and available in the

The Hotel, Catering and Retail Show features new and

market place.

innovative products, hundreds of delicious food and

www.thefranchiseshow.co.uk

drink product tastings, the latest trends and exciting developments from industry, and a chance to network with

22nd - 23rd February

current suppliers, peers and key industry players. www.hotelcateringretailshow.co.uk

The Casual Dining Show Business Design Centre, London Casual Dining gives decision makers the unique opportunity to discover new products and trends for their business, hear keynotes from the biggest names in restaurants and pubs, and all whilst networking with a who’s who of the industry! www.casualdiningshow.co.uk

MARCH 8th March British Pie Awards The best of British pie makers battle it out in Melton

19th/22nd March The International Food and Drink Event ExCel London IFE 2017 is the UK’s biggest and most important food & drink trade show. Bursting with inspiration, this biennial exhibition provides an unrivalled opportunity to source pioneering and new food & drink products for your business.

This show incorporates the waste works and Pro2pac shows as well on 20th – 22nd March which are dedicated to catering packaging, waste and sustainability. www.ife.co.uk

Mowbray, wwwbritishpieawards.co.uk

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Four of the UK’s leading fish and chip businesses go fishing for Knowledge in Peterhead Representatives from four of the UK’s leading fish and chip businesses have returned from an exclusive study trip to North East Scotland, as part of the 2017 National Fish & Chip Awards.

O

rganised by awards sponsor Seafood Scotland and funded by Connect Local, the trip gave the four businesses – finalists for the Independent Fish and Chip Restaurant of the Year Award* - a closer look

at the inner workings of Europe’s whitefish capital.

As guests of Seafood Scotland, the finalists enjoyed a two-day trip to Peterhead and Aberdeen – home to Europe’s leading whitefish fishing port**, accounting for around 79% of all UK whitefish landings – to learn about the vital supply chain of haddock and cod for the fish frying industry and the wider UK food sector.

Marcus Coleman, Chief Executive at Seafish, comments: “Peterhead is one of the UK’s busiest fishing ports and is at the forefront of the Scottish fishing industry – with catches totalling 110,000 tonnes, worth £109m, landed at Peterhead in the first eight months of this year. Representing an increase of 28% in value and 14% in tonnage, which when combined with the 25 new boats on order, demonstrates the growth of the North East Scotland fishing industry.

“The focus of the trip was to highlight the wide range of seafood on offer, encouraging menu diversification and the use of different species in fish and chip shops across the UK. Crucially, the trip also emphasised the socio-economic importance of Peterhead port and the wider impact it has on the overall UK seafood industry.

“With fish provenance high on the agenda it’s important that our finalists have a strong understanding of responsible and traceable sourcing, and know exactly what 13

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> it takes to get fresh fish from ‘sea to plate’. This study trip ticks all of those boxes and I can’t thank Seafood Scotland and Connect Local enough for their continued support.”

Starting the trip with an early morning visit to the lively fish market, the finalists explored the daily routine of Europe’s whitefish capital while also learning about the sustainable fisheries management practices followed by the Scottish fishing fleet – advancing their knowledge of the whole fishing and supply process.

With much of the UK’s primary processing of seafood located in the north east of Scotland, the finalists also visited the Colin Fraser Ltd and A G Duff and Partners Ltd processing units. The group observed first-hand how traditional skills are married together with modern technology and equipment, discovering how the future of the fish processing trade is evolving.

Clare Dean, Trade Marketing Manager at Seafood Scotland, added: “The North East whitefish sector has grown over time, creating a clever blend of production systems, offering high quality product from both handcrafted and mass manufactured methods.

“Processors such as Colin Fraser Ltd highlight the strides taken by the industry. They have made consistent investments in staff training; retaining traditional, highlyskilled hand

filleting, whilst embracing innovative

technologies offered by state of the art equipment. The company is able to produce a highly graded, top quality, fresh, skinless and boneless fillet to match the increasingly specialised needs of today’s restaurants, chefs and consumers.

“The study trip was a great opportunity to highlight these elements and for the leading players from the fish and chip restaurant sector to see it first-hand. With recent record breaking landings into Peterhead market as well as news of 25 new boats on order for the catching sector, the finalists certainly witnessed a buoyant and growing industry.”

The National Fish & Chip Awards, organised by Seafish, are recognised as one of the most prominent and respected seafood industry events in the UK. Widely considered as the ‘Oscars’ of the fish frying industry, they celebrate the Great British tradition of fish and chips, recognising the best talent, quality and choice offered by fish and chip businesses through 13 different award categories.

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CHIP CHIP Dear Reader

F

ish and Chips and Fast Food magazine was my first opportunity to express myself with words.

It’s where I found my first audience and learned the hard way that once it’s in black and white, you

really can’t take it back.

Ten years ago last month, my Brother and I were crowned “top chip champs” in the Seafish Industry Authority fish and chip shop of the year awards flagship category – Best Independent Takeaway. With batter in my veins and an industry to champion, I gave my opinion to anyone who would listen and sometimes to those not even interested. I launched an online community for fish friers in 2006 which attracted over 4000 members and more than a million posts. It was probably the reason I was voted by my peers to receive the Seafish outstanding achievement award in 2013.

I’m sharing this story because ten years on since I won the UK chippy award and things have changed massively.

Fast Food Professional magazine is the new name that has replaced the old familiar FCFF blue cover and the audience has changed too – only some readers will know me or remember me and many more will have never even heard of me.

I’ve changed a lot since then and so have the Champions

Mark Petrou Mark picking up the Outstanding Achievement Award in 2013

at the top of the fish and chip game. Craig Maw and Nikki Mutton are now pioneering the craft and showing fish friers exactly how to steer their businesses in the right direction for growth, sustainability and profitability.

They’re aIso spreading the good word about fish and chips into the public domain and I congratulate them and all the other worthy winners and finalists for their passion and commitment to their industry.

30 years in the fast food business teaches you a lot.

I’ve learned to never stop learning. I’ve learned that sitting down is something to really look forward to and that no matter how many pens you bring to work, they always disappear. I’ve learned that January is a great time to use an overdraft and clean tiles.

I’ve also learned to share what I’ve learned with others by becoming a teacher and a consultant with a team of award winning food service professionals for frying range supplier KFE – opening sites around the world for them

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HOORAY! and tailoring bespoke courses for clients with little or no

frequently so that holidays, illness and skilled labour were

experience right up to accomplished top ten finalists in

deployed correctly to ensure continuity and consistency

their quest for that one pearl of wisdom that will advance

and quality of service across the board.

them further still.

I’ve also learned that no one person is more intelligent

For my new audience and my old, I’d like to say how

than a group or team of people in the same field and that

grateful I am for the opportunity to reach out to you all

is why I like to network, share and listen more than I like to

again and to be able to contribute to and also draw from

preach. When I am paid to teach, it’s usually best practice

the knowledge base.

and the consensus of the knowledge base and rarely what

I’ve developed both my own and a generic 500 page

I think which makes my job these days a real privilege.

turn key operations manual that has detailed every aspect

If you’ve enjoyed reading this article, please seek me

of running a fish and chip operation. It includes a full

out on facebook, linkedin and join the online community

induction pack to integrate new staff quickly and safely, a

and debate of loads of live topics relating to the Fast

company handbook and a management section as well as

Food industry at www.fastfoodpromagazine.com/forum

step by step photographic tutorials on how to perform all

we have a section just for chip shops but also sections

the everyday tasks.

for pizza shops, kebab shops, coffee shops, sandwich

no one person is more intelligent than a group or team of people in the same field

shops, burger bars and Chinese or Indian cuisine. There a dedicated section on equipment and legal compliance too and it’s all completely free.

Next issue, I am going to write about chips.

At my most industrious time, I managed to grow my business to 6 shops and dealt with the logistical challenges this brings. For example, centralizing my prep to one site

Kind regards Mark Petrou Chip Advisor.

to ensure that I was able to control the quality and consistency

of

my

chips

everywhere instead of having 6

mini

to

monitor,

production maintain

lines and

manage. Moving staff around

Come along and join the brand spanking new Fasrfood Professional community forum ffpforum.com

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Screen grabs from the video

?

Are Fish & Chips

future-proof W

e eat more cod in the UK than any other white fish.

Despite recent fears, the supply of high quality, sustainable cod to British fish & chip shops is unaffected either by climate change or Brexit as well over 90% of

the cod we eat is imported from outside the EU. FASFA has produced a short film to explain this and it can be viewed on-line at - www.youtube.com/watch?v=i8WEnLUrmqg&t=30s While the North Sea undoubtedly will prove a political hotbed as regards to future British fishing rights outside the EU and has seen the impact of warming sea temperatures on fish stocks over the last century, it is of limited significance to our hunger for long-term cod supplies.

The UK quota for North Sea cod is only 13,100 tonnes and we need more than ten times that just to supply our fish & chip shops. The Barents Sea alone has a total allowable catch of 890,000 tonnes compared with only 15,353 tonnes landed by British vessels in 2015 into local ports. The overall supply of Atlantic cod is forecasted to remain about the same in 2017 as 2015/16. Around 70% of imported cod is caught in the Barents Sea, with 25% from well managed Icelandic, Faroese, Norwegian and Russian waters.

The major part (63%) of this international supply is imported as frozen fillets and much of these are top-quality frozen-at-sea fillets.

FASFA – the Frozen At Sea Fillets Association believe this is going to prove key to a sustainable future for fish and chips.

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First Certified Completely Compostable Packaging Range

W

ith the grab and go market ever popular and caterers increasingly looking at ways of improving their eco-credentials, disposable packaging has been an area that’s constantly innovating. To meet consumer demand for

practical and sustainable packaging solutions, Parsley in Time now supplies Vegware packaging.

Vegware disposable packaging offers a cost-effective, functional, attractive, disposable, yet environmentallyfriendly solution to caterers. The range includes cups, cutlery, takeaway boxes and trays, sandwich and wrap boxes, deli containers, carrier bags and napkins. All the products in the range are made of sustainably sourced plants – renewable natural materials, from a responsible forestry source or from recycled card, paper and bagasse (recycled sugar cane fibre).

The range is the only UK packaging brand with compostability certification for its entire range. The products are certified food safe and can simply be recycled along with food waste at the end of their service life, breaking down in under 12 weeks.

All items in the range can also be branded with your company’s logo or message.

For more information, and to shop online, visit www.parsleyintime.co.uk.

For expert advice on tableware and light equipment, or to enquire about exclusive products, call 020 8317 5080 or email info@parsleyintime.co.uk.

Technology doesn’t stand still Superpad White Clear Flow Single Pass

SuperSorb® CarbonPad Single Pass

Box Quantity 80

ORDER ONLINE FROM NOW UNTIL THE END OF MARCH AND GET FREE SHIPPING (A SAVING OF £10.00)

Call 01325 377189 or Buy online @ www.premier1filtration.com 19

Fastfood Professional • January and February 2017

= Since we introduced the white Superpad to the frying trade in 2003 we have continually worked with the manufacturer to achieve what we considered the perfect solution for cooking oil/fat filtration. After extensive research, development, testing and comparisons we are so impressed with results using the new SuperSorb CarbonPad. We intend to offer the new version as an updated alternative, alongside the white product.

Activated carbon was chosen as the "active" agent due to its large reactive and adsorptive surface area. It has thousands of interconnected graphite-based platelets, which create interior channels, holes, and pockets. This increased adsorptive capacity over other filter types, results in a filter media that achieves superior particulate and organic contaminant removal. Each level teaspoon of activated carbon particles exceeds the surface area of a football field.

Call 01325 377189 or Buy online @ www.premier1filtration.com January and February 2017 • Fastfood Professional

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How

NICE ICE BABY

Want to know about types of Ice?

Ice comes in many forms and is used commercially for a wide variety of applications. Gourmet ice cubes, dice, superdice, cubelet, nugget, flake, superflake and scale: but which ice is best?

Hubbard Systems offers expert adv-ice

S

cubelet, nugget, flake, superflake and scale ice. Plus there are machines making different sizes of cubes.

ome foodservice operators think ice is ice. They’re

Hubbard Systems is the UK distributor for the market-

wrong. For a start, there’s the very obvious

leading Scotsman range, which is available via dealers

difference between ice cubes and flake ice. But

nationwide.

different cubes have different characteristics,

For more information on the full range of Scotsman

too. Some are softer, some harder, some clearer and so on.

ice machines, and details of local stockists, freephone

Hubbard Ice Systems, which markets Scotsman ice

Hubbard Systems on 0800 616559, call 01473 350045

machines in the UK, reckons it’s time to educate and has

email: sales@hubbardsystems.co.uk

produced an update to its popular Guide to Ice, which is

or mail to: sales@hubbardice.co.uk

available to download from scotsman-ice.co.uk.

visit: www.scotsman-ice.co.uk

When it comes to drinks and food service, that means there are things that a particular ice type will do well, and other things not so well. For example, because it’s so clear and long-lasting, gourmet ice is the best for drinks presentation – the classic ice for G&T. But it’s not so good for blended drinks, because it’s so harsh on blender blades – and it makes a hell of a racket getting blended. For blenders you want a different type of ice.

Then again, other ice cubes are better for bottomless drinks. Why? Because they’re quick to make and don’t need a big machine.

Want to know which one’s which? It’s all in the Hubbard Guide to Ice, available free from the downloads area at www.scotsman-ice.co.uk Scotsman has machines making eight different types of ice: gourmet or supercube ice cubes, dice, superdice, 20

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Butt Foods’ New Artisan Sourdough Recipe Naan Bread Specialist baker Butt Foods has launched a new artisan baked earth - naan bread that’s lighter and more bubbly using a live cultured sourdough with a long fermentation process to improve flavour and texture.

T

he company commissioned celebrity chef and

The artisan sourdough recipe naan is made from a

former BBC Food Personality of the Year Cyrus

natural process that takes up to ten days from starter

Todiwala OBE to develop a range of uses for the

through to mother dough, mature dough and then final

artisan Naans to illustrate the flexibility of the

dough. No raising agents mean a more natural product

flat breads.

Available in 6 inch and 4 inch sizes, the new naans are perfect for restaurants, hotels, bars and other food service operators, such as street food vendors. As a

and better flavour, with pure butter ghee adding colour and taste.

The Baked Earth artisan sourdough recipe naans are available frozen through Central Foods.

result of its special composition, the Baked Earth artisan

For more information about Butt Foods, to see its

sourdough recipe naans can be topped, filled, folded and

latest trend reports or the videos featuring menu ideas

wrapped, and the serving suggestions created by Cyrus

created by Cyrus, visit www.buttfoods.co.uk

include hand-held ‘sliders’, pizza-style topped naans, foldovers and wraps, and cover meal occasions including breakfast and brunch, snacks and main meals.

Ideas include Bombay-style minced beef burritos, Indian-style roasted vegetable pizzas and Jungli chicken wraps.

Videos of the dishes created by Cyrus and filmed in the development kitchen of his Café Spice Namaste restaurant in London are available to watch for free on the Butt Foods website in Chef’s Corner.

Butt Foods has been baking naan breads for more than 25 years, having introduced authentic frozen naan to the foodservice market in 1991.

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Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional

21

T

he UK based team organises childrens’ activity packs for clients ranging from John Lewis and Center Parcs to airports, car dealerships and hospitals.

Suzanne, who used to work as a nanny, started carrying

Keeping Kids Bizzi with Crafti’s Crafti’s is the brain child of husband and wife team, Michael and Suzanne Halpin. The company designs and supplies restaurants and other businesses with ‘bizzi’ bags to keep little ones busy while they wait

her own goody bags to entertain her children. She realised that how children behave in restaurants is key to the dining experience and set about selling the idea to businesses serving food.

She said: “I used to get frustrated at the lack of provision for children. I like to introduce a creative activity and to keep them off electronic devices. It’s important for children to still be able to do a dot to dot or a crossword.

And manners are important. We like our children to be mindful of where they are, particularly at the table.”

The business has grown rapidly and will be celebrating its 10 year anniversary in 2017, which is being marked by a rebrand and new website. Crafti’s now supply over five million products a year to dozens of well known companies throughout the UK. Also in the range are Bizzi chef’s hats, menu mats, party ware and meal packaging solutions.

Get in touch with Crafti’s to discuss your children’s offering on 01327 358508 or visit www.crafts.co.uk to find out more. Crafti’s will be showcasing their products at The Source Trade Show (Westpoint Exhibition Centre, Exeter 8-9 Feb).

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T

he organisation commissioned a survey which shows that the size of a medium fish can vary by over 500%

across the UK. In some shops a regular fish can be as small as 97g, while in others they are a whopping 562g.

Chip portions vary by almost 700%.

Call to fight obesity with standard portions of fish and chips

The report said: "Fifteen per cent of consumers think that chip portions are too big and 44% of them even end up throwing some of their chips away.

"Making portion sizes more predictable and offering customers more portion size options could make businesses more competitive."

Whitby's award-winning Quayside Fish Restaurant offers two sizes of fish: small (5oz or 142g) and regular (9oz or 255g).

Manager Adam Sheldon told Sky News: "Some chip shops give bigger portions to appear competitive but that often leads to waste.

"We notice that a lot of people, particularly lunchtime customers or locals who eat fish and chips more regularly, enjoy the option of smaller portions."

Nutritionist Deborah Naylor said consumers are more health and diet aware, and want more accurate information about the food they eat.

Fish and chip shops should standardise the size of their portions to help combat obesity, according to an industry body.

Such a move would also help boost profits, Seafish has said in its annual report.

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Fastfood Professional • January and February 2017

"Standardised portions and nutritional information would mean people could plan their diets more easily," she said.

"Consumers rightly want to know more about the amount of calories and fats in food, to allow them to make more informed decisions."

The survey backs up her theory.

It shows that over 50% would like to know the fat content of their meal, and more than 60% would like to see nutritional information displayed per portion size.

January and February 2017 • Fastfood Professional

23

JesticExpress The experts in quality fast food equipment

A

s the largest supplier of fast food equipment,

refurbished Jestic Express development kitchen, not only

we represent some of the world’s finest and

will you get to see the equipment in use, but will also have

most innovative manufacturers of fast food

an opportunity to taste the finished product that can be

equipment including Henny Penny, Middleby

easily created with our market leading equipment portfolio.

Marshall and Ayrking. As such, we are ideally positioned to provide expert knowledge and guidance to operators throughout the increasingly competitive pizza, fried chicken and Piri Piri sectors.

Whether you’re looking to source equipment for a complete shop fit, upgrade an existing setup or add to an existing menu, Jestic Express has a wealth of knowledge and experience to build upon. Our sales team has over 20 years’ experience combined and work closely with many of the most popular high street chains, including Dominos, KFC, Pizza Hut and Chicken Cottage.

At Jestic Express, we are committed to providing an in depth service, extending from full site surveys prior to purchase, through to comprehensive training from our

Luigi Forgione, Owner and Founder of Huckleberry Chicken:

dedicated fast food experts following the installation. All

“We founded Huckleberry Chicken back in 2011 with

our equipment is supplied with onsite parts and labour

a mission to provide customers with quality fast food. Our

warranty carried out by our own in-house service division,

menu features our own piri piri, grilled and southern fried

Jestic Technical Services, employing over 45 factory

chicken recipes, cooked using the finest, fresh ingredients

trained engineers. All vans carry a comprehensive range

which means our chicken is succulent and full of flavour,

of critical spare parts.

and produced using the latest innovative equipment.

If you’re planning a new venture or refurbishing an

As a business, we’ve worked with Jestic Express right

existing premises, Jestic Express is on hand to advise on

from forming the initial concept. Supplying Huckleberry

the best layout of equipment, achieving optimum work

Chicken with equipment that meets our bespoke needs,

flows and enhancing functionality. Working closely with

our relationship with the team at Jestic continues to be a

specifiers, dealers and consultants, we can provide fully

tremendous support to our business. Upon securing a new

accessible CAD drawings showing extraction, gas and

site, the Jestic Express design team work to create the

electrical requirements where necessary.

shop layout, equipment requirements and utility needs,

It’s not just equipment where our experts stand out.

before liaising with our consultants during the installation

Our dedicated culinary team regularly run demonstration

phase. Once completed, the culinary team help to deliver

days and one-to-one menu development sessions for

a full, comprehensive induction to the new equipment for

our customers, covering all aspects of pizza and chicken

our staff and always return at a later date to make sure

production in a fast food environment. Held at our newly

everything is running smoothly. The after-sales support

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Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional

24

We love it when a plan comes together

from Jestic Express is fantastic. I know that should anything unexpected happen with our equipment, an engineer will arrive quickly and can often fix the problem on the first visit, minimising downtime, which is something that is essential to me as the business owner.

One of the key appliances we purchase from Jestic Express is our Henny Penny Fryers. Renowned for their quality, the fryers really help us to deliver our chicken and fried products to an outstanding quality and packed full of great flavour. It’s not just Henny Penny equipment though.

I regularly visit the Jestic Express development kitchen in Kent, where the culinary team introduce me to the latest

Jestic Express development kitchen in Kent

innovations and developments, helping me to create new menu choices and options for our customers. We’re currently working on a plan to add something other than chicken to our menu using one of the latest appliances to be added to the Jestic Express range, but at this stage, all I can say is what this space for more information!”

With a portfolio of equipment spanning fryers, pizza ovens, rotisseries, hot holding cabinets, ice cream and slush machines and professional blenders, we can offer something to suit the individual needs of a fast food professional.

To find out more about the range equipment and service from Jestic Express, please visit www.jesticexpress.co.uk or call on 0845 504 8060 Jestic Express development kitchen in Kent

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Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional

25

Pan’artisan

For Fast Food Professionals Pizza Products & Equipment

T

he UK seems to be evolving into a nation of ‘foodies with demand for gourmet and premium versions of our everyday favourites, such as

burgers and pizza on the rise, as consumers become more discerning over the quality and provenance of ingredients.

A Mintel report reflects on the wave of consumers trading up to trendier formats, saying ‘one in three (34%) pizza users in the UK are interested in buying pizzas featuring different kinds of bases, like flat bread or sourdough, rising to 39% of households with kids under the age of 15.’

It’s this kind of innovation that operators can utilise to keep their offering current and exciting. Peter Backman, foodservice expert and managing director of Horizons tells Fast Food Pro Mag.. “Operators don’t stand still, they adapt in a surprising number of ways. Our Menu Trends research has revealed that kitchens are continuing to modernise cheaper dishes by giving them a new twist and a trendy name. It’s a challenging time for operators with competition at its most intense. Those that maintain their quality, keep their menus fresh, their prices competitive and think of new ways to adapt the old will emerge the winners.”

Pan’Artisan’s successful bakery business was founded on authentic, Neapolitan pizza dough recipes. Its awardwinning range of pizza bases, dough balls and speciality breads have been praised by many in the industry for their ease of use, convenience and authenticity.

The beauty of a pre-made dough ball / part-made pizza base is the time-consuming, specialist work has already been done so all that is required of chefs is for them to create their own recipes as if from scratch. The range of dough balls Pan’Artisan offers includes Easy Stretch for those with limited skills in the kitchen; Sourdough for the latest on-trend option; Naan Bread, which is made to a traditional recipe containing yoghurt to give it a distinctive

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Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional

26

‘naan bread’ flavour, for something rather different, and

being quick frozen to attain all of the taste with maximum

regular Pizza Dough for the authentic, Italian pizza. All of

convenience.

which give operators plenty of versatility with the ability to

In response to the needs of consumers with a gluten

add signature ingredients and adapt the size and shape so

allergy, Pan’Artisan also has two Gluten-free bases; a

products can be made bespoke to their exact needs

10” traditional and a 10” Italian spiced, both available

Pan’Artisan uses traditional methods and innovative

in thin crust. The exceptional quality and great taste

recipes to create their hand-finished products and have

of Pan’Artisan’s gluten free bases won them highly

been supplying frozen, un-topped pizza bases and dough

commended in The Free From Food Awards in 2014 - the

balls (for those that want to stretch their own) for many

awards celebrate the best foods on the market that are

years. Sometimes perception is that frozen bases won’t

free from one of the ingredients that trouble so many food

produce a good quality pizza, and that there is a need to

allergy and intolerance sufferers including wheat, gluten,

invest in a pizza oven in order to produce a good pizza,

dairy, eggs, yeast, nuts and soya.

neither of which is true!

Richard Jansen, Managing Director, Pan’Artisan; “Using a good quality, pre-made pizza base banishes the time consuming, labour-intensive and skilled practice of making and proving your own dough. By creating your own topping combinations and incorporating on trend ingredients, operators can produce a range of pizzas that offer a point of difference and profit margin potential.”

Supplied part-baked, frozen, Pan’Artisan’s range of pizza bases are hand-finished and made using the finest quality ingredients. They contain less than 1% salt, essential for today’s health conscious consumer, and contain no GM products, artificial flavours or preservatives. Operators can choose from various base sizes of thin crust; delicate, crisp and light, or deep pan; light, fluffy and very easy to handle. The range also includes an extremely popular wood fired base, made using an authentic Neapolitan recipe and put through a 48 hour natural proofing process to allow the flavour in the dough to develop fully. It is then hand-stretched, topped with a rich tomato sauce and part-baked in a traditional wood fired pizza oven before 27

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January and February 2017 • Fastfood Professional

27

says PAPA

Listen to what

A

recent report by the Pizza, Pasta and

support and assistance to operators throughout the

Italian Food Association (PAPA) estimated

industry. So whether you’re looking to source equipment

that the UK pizza market was worth a

for a complete site refit or you simply want to make the

staggering £5bn* in 2016 with the out of

most of the opportunity generated through the sale of

home market representing around 80% of this figure.

pizza, our dedicated team has the experience, knowledge

As a market that continues to grow, it is no wonder

and knowhow to help.

that more and more fast food operators look to grab a

Exclusively supplying two of the top pizza oven brands

slice of the action and make the most of the long-term

in the sector, Middleby Marshall and Sveba-Dahlen, our

growth in pizza sales.

experts work closely with each individual business to

As the market opportunity grows, so does the quality

identify an appliance to suit each bespoke requirement.

and diversity of the pizzas available, therefore ensuring your offering stands out from those locally is essential.

Provenance of ingredients, the quality of the dough and the

Middleby Marshall

variety of flavours are all key, however the style of cooking

Cooking more than 1 million pizzas everyday around the

can often make the difference in this highly competitive

world, Middleby Marshall’s range of conveyor ovens have

sector. As an operator, thought should be given to whether

been used in some of the biggest chains and franchises

you are looking for the authenticity of wood fired or

for decades. As the global standard in conveyor oven

stone hearth cooking, or the speed and consistency that

pizza cooking, the brand continues to achieve constant

conveyor or deck ovens provide.

innovation and development. The company’s latest range,

As the largest supplier of fast food equipment to

the Middleby Marshall WOW ovens combine outstanding

national high street chains and independents across the

energy efficiency whilst delivering a faster cook and

UK, Jestic Express is able to offer unparalleled levels of

perfect results every time.

Middleby Marshall

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January and February 2017 • Fastfood Professional

28

Featuring the unique ‘Magic Eye’, the WOW appliances

model in the range, the P-200 is available in a choice of one

have an infrared beam to closely monitor pizza production

or two decks, each capable of cooking two 35cm pizzas at

and activate the three stages of idle mode, something

a time. Alternatively, for those looking for a larger

which is particularly useful during quieter periods. Shutting

capacity, the P-400 comes in a choice of a single, double

off the main fan and burner, the oven can be instantly

or triple deck design, with each capable of cooking up to

reawakened by simply breaking the beam, returning to the

four 35cm pizzas at once. The latest heating technology

set temperature in just 90 seconds – saving up to 30% on

provides a rapid heat up and temperature recovery

gas consumption alone. A low profile design and advanced

when the door has been opened, along with even heat

air delivery system bakes pizza up to 35% faster than

distribution, producing a uniform finish without the need

standard conveyor ovens.

to turn the pizzas.

Versatility is also well-thought-out with the Middleby

Continuing to support many of the leading high-street

Marshall WOW range thanks to the front-loading window

chains as well as independent businesses around the

design which not only provides the opportunity to view the

country, Jestic

progress of the pizzas but can also be used to load shorter

Express offers the experience, understanding and level

cook time products such as garlic bread onto the conveyor

of service needed to support your business. Working with

belt.

you to identify your particular needs and requirements, we undertake full site surveys, deliver inclusive operator

Sveba-Dahlen

training programmes and offer some of the most

Offering outstanding quality and consistency, Sveba-

backed by our own service division, Jestic Technical

Dahlen deck ovens have become renowned the world over

Services.

comprehensive aftersales packages on the market, all

for delivering authentic tasting pizza in all types of catering establishment for over 50 years. The Scandinavian brand’s ‘P-Series’ represents a completely new generation of pizza ovens and offers the optimum level of capacity combined with innovative features and a compact design to fit the requirements of fast food operators. With a choice of multiple decks and available with eco+ technology to save

To find out more about the pizza equipment and

up to 35% on energy consumption, the P-Series provides

service from Jestic Express, please visit

a reliable solution to offering quality pizza. As the smallest

www.jesticexpress.co.uk or call 01892 831 960.

Sveba-Dahlen

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January and February 2017 • Fastfood Professional

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investing in the right

equipment is essential Mark Hogan, marketing and sales manager of Foodservice Equipment Marketing (FEM) talks to Fast Food Professional about their range of products for the Pizza market and what to look out for when choosing the right set up for your business.

“I

talian food is extremely popular. Pizzas will always be one of the catering industry’s mustoffer money spinners and customer favourites, so investing in the right equipment is essential.

Pizzas freshly made on the premises not only taste so much better than brought-in varieties, but offer great versatility as they can be topped with in-house speciality flavours or adapted to the customer’s own specifications.“ FEM’s Sirman Pizza Dough Rollers help caterers make light-work of preparing the perfect pizza dough. They are practical and easy-to-use, making rolling out circles of dough to prepare pizza and speciality breads both simple and fast. To protect the characteristics of the dough, they operate without heat. The thickness and diameter of the rolled-out dough circles can be easily adjusted, based on the chef’s preference.

Constructed from strong, durable stainless steel the Dough Rollers are perfect for heavy-duty use in commercial kitchens. Parts are easily removable for thorough cleaning. FEM supplies the Sirman Pizza Dough Rollers in two sizes, 12 inch and 16 inch. The smallest in the range, the SP 310/2, measures 440mm (w) x 380mm (d) x 615mm (h).

“In order to cook the perfect pizza, it’s vital caterers specify a commercial pizza oven that can meet the demand of the business. Stone-bake electric pizza ovens, such as FEM’s Sirman Vesuvio ovens, allow caterers to produce pizzas with the aroma and taste closest to a traditional pizzeria. They mimic the cooking conditions of traditional wood- or gasfired pizza ovens, enabling authentic tasting pizzas to be quickly and easily produced. As production increases, ovens can be stacked to double capacity.

Look for pizza ovens with two thermostats per deck, one for each baking deck and one for each chamber. These allow operators to precisely adapt the

temperatures and climate within each chamber – creating 30

Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional

30

the optimum conditions for the desired base texture and topping colour. Glass doors and interior lighting enable chefs to quickly see how the pizzas are cooking without opening the doors and losing heat.”

FEM’s Sirman Double Deck Vesuvio 2C Pizza Ovens are available in three sizes. The smallest, the Vesuvio 2C 85X70, measures just 1190mm (w) x 905mm (d) x 720mm (h) and can cook up to eight 14 inch pizzas at a time, ideal for sites starting out producing pizzas. For venues with a higher demand, the largest Vesuvio, the 2C 105X105, can cook eighteen 13 inch pizzas simultaneously.

“To ensure you get the best pizza equipment available look for products designed and made in Italy, the home of pizza! FEM only sells Sirman pizza ovens which are entirely designed and manufactured in Italy to the highest manufacturing standards. To help chefs get the most from their pizza ovens, FEM undertakes end-user site visits and training alongside its dealer partners.”

For more information and details of local stockists call FEM on +44 (0) 1355 244111, email sales@fem. co.uk or visit www.fem.co.uk 31

Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional

31

Pizza and pasta remains a popular crowd

Number One! It’s Top of theTops!

It’s

pleaser, appealing to all demographics from families who appreciate value, quality and consistency. Whether by the slice as an individual grab and go option or served whole to be shared in a groupmeal scenario, pizza offers flexibility and is a perfect menu choice for quick serve restaurants and food to go outlets. Pizza is a relatively affordable food option for the consumer and presents generous profit potential for the operator and a means for innovation and creativity for caterers.

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Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional

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Eurilait, one of the UK’s major suppliers of quality speciality cheese and dairy produce, has identified

innovation as Eurilait’s growing portfolio continues to deliver solutions for chefs.

strong growth and continuing interest in its range of

Eurilait’s products are unrivalled in their quality

continental cheeses. Mozzarella, a star ingredient in pizza

and heritage; a network of twenty certified creameries

toppings, has soared to over 14% growth according to

throughout western France produce market leading

KantarWorldpanel (52 weeks to 11 Sept 16).

dairy items such as goat and cow milk cheeses, butter,

Craig Brayshaw, Director of Sales, Eurilait Ltd says

cream and yoghurts. A high standard is set by the dairy

“In general terms, consumers are switching away from

cooperatives, through control of each stage of milk

cheddar and soft white spreadable cheeses and leaning

production and transformation, along with the expertise

towards continental cheese, which demonstrates a more

of highly skilled cheese makers, to arrive at outstanding

sophisticated palate and experimental attitude to cheese.

and highly regarded dairy produce. The rest of the Eurilait

Stronger cheeses such as Roquefort, Gorgonzola and

range encompasses speciality cheese sourced from all

goat cheese are now common place in fast casual eating

over Europe from trusted 3rd party suppliers to complete

outlets; appearing more frequently as an ingredient in

the offer.

premium dishes, incorporated into sauces and trending as pizza toppings.”

As a subsidiary of two leading and highly experienced French dairy cooperatives (Laita and Eurial), Eurilait is able to offer an extensive range of dairy goods to provide menu options for a variety of foodservice sectors and levels, within the industry, providing the UK retail, industrial

To find out more about our award-winning cheeses visit

and foodservice markets.

www.eurilait.co.uk or

An inherent understanding

of the foodservice market results in continued product

33

Fastfood Professional • January and February 2017

call us on 01749 838100

January and February 2017 • Fastfood Professional

33

Franchise

Sams Chicken

A franchise case study Sam’s Chicken “The Home of Great Tasting Chicken” was first established in 1993 with its first store opening in Harrow, London.

The chain was founded by Sam Chandrasinghe who was previously UK Deputy operations director for Kentucky Fried Chicken.

T

he Sam’s Chicken chain now has

sauces, ensuring consistency and quality

45 outlets comprising of both

throughout all its locations.

company and franchise stores

In 2005 they started their distribution

predominantly in London, but

company, Sam’s Fast Foods Ltd, to serve

is now focusing on expansion throughout

as a one-stop shop for its stores. With a

the UK. With a current network of 18

warehouse in Barking, Essex and a fleet

individual

owning

of temperature controlled vehicles it

multiple stores, the company continues

ensures stores receive their fresh, frozen

to

and ambient goods throughout the week.

franchisors,

support

their

many

growth

providing

operational guidance throughout.

Sam’s Chicken prides itself on its

The menu at Sam’s Chicken is forever

steady and successful growth over the

evolving, serving both classic fried chicken

years, striving for quality as well as

and Grilled Peri Peri. In 2015 the chain

affordability. The company is always

was awarded with the “Healthy Catering

looking for committed and hard-working

Commitment in London Certificate” for

individuals to join their network to

its efforts to work closely with the council

become part of this great operation and

to provide healthier options on its menu

current mission of expansion throughout

without compromising on taste.

the UK!

The company deals with several select

34

manufacturers

and

suppliers

For all Franchising

that create products specifically for its

enquiries go to

stores, from weight calibrated poultry

www.samschicken.

products to breading, marinades and

com

Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional

34

Franchise

On yer bike with a coffee trike Coffee-Bike is one of Europe’s fastest growing franchise systems with more than 150 franchisees operating up to four Coffee-Bikes across 13 countries worldwide. In 2016 more than 50 people have set up their own business with CoffeeBike. There’s still time to jump on board now and apply for the remaining hot spots in the UK

B

y becoming a Coffee-Bike franchisee you can run your own café on three wheels - without the

No equity needed!

You can either rent or purchase the Coffee-Bike depending on your preferences and your financial situation. CoffeeBike franchise manager, Claire Collins, who has worked in franchising and recruitment for more than 19 years will discuss all options with you. "Many interested parties are worried about financial obstacles and bank appointments.

I am happy to assist and advise them in finding potential funding and pave their way into self-employment," says Claire. This service provided by Coffee-Bike will give you the unique chance to set up your own business without

large fixed costs of a local coffee shop, without a

any equity.

fixed revenue minimum and a franchise fee that

The Coffee-Bike team

is only applied to coffees that have actually been sold.

are hosting Coffee Bike Discovery Days and would love to see you at either: Birmingham: Sunday, 19th of February 2017 (10am - 2pm) Exeter: Sunday, 26th of February 2017 (1pm - 5pm) For more information visit us at www.coffee-bike.com

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Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional

35

Is your

Waste Policy recipe for Disaster

?

a

FAST food businesses are being urged to ensure their policy on waste control is no recipe for disaster. Pest experts say the correct disposal of waste is vital to minimise the threat of an infestation and is one of the most neglected areas of the food industry.

down general requirements for all operators and the BPCA says there’s little margin of error.

The BPCA says pest management in fast food premises

should not only be designed to prevent pests, but also reduce the conditions that help them to survive if they did become established. Businesses which suspect an infestation of any kind should deal with it sooner, rather than later – taking note of any sightings and calling on an expert to tackle the issue.

The BPCA insists it’s far more efficient, and often more

T

he British Pest Control Association (BPCA) are

cost-effective, to take out a contract with a professional

calling on operators to review their procedures

company before any problems arise. Business can find a

during winter months in a bid to avoid potential

qualified company in their area by using the Find A Pest

issues later in the year.

Controller search tool at www.bpca.org.uk

Dee Ward-Thompson at the BPCA

The British Pest Control Association is the leading

said: “The vast majority of established

UK trade association representing organisations with a

food businesses will be well aware of

professional interest in the eradication of public health

the damage that pests can do to their

pests.

business, Yet the disposal of waste is

It is a not-for-profit organisation which acts in

an area where environmental health

the interests of members and on behalf of the pest

officers continue to see major issues.

Pests such as rats, mice, ants and flies

management industry in the UK. Dee Ward-Thompson

The Association places great importance on promoting

will quickly collect where waste food is left hanging around

the

and infestations can take hold quickly without being easily

the industry and all organisations must prove their

detected. Once there’s an infestation, they can then get

competence before membership is accepted.

into other parts of the premises quite easily if the building structure is inadequately proofed.”

The Food Safety Act and Food Hygiene Regulations lay 36

Fastfood Professional • January and February 2017

highest

standards

of

professionalism

within

It highlights risks of inadequate control, offers guidance in searching for a pest control contractor, provides general pest advice and guidance documentation.

January and February 2017 • Fastfood Professional

36

Elegance, Passion and Flair Jestic introduce compact countertop Josper As one of the only equipment brands to be directly cited on a menu, a Josper Charcoal Oven adds a real touch of quality to any offering. Now, in a move set to bring all the wonderful textures and tastes of a Josper to even the most compact of kitchen, Jestic has announced the launch of the Josper HJX38, countertop charcoal oven.

F

eaturing the same iconic design and built to withstand the considerable heat generated by the charcoal, the HJX38 offers a wonderful cooking experience and utilises the natural

smoky flavour of the larger models in the portfolio. With an hourly output of between 6-8kg, this countertop model features space for two, large 58cm x 34cm grill racks enhancing versatility and cooking potential. With a heat up time of just 25 minutes and with each load of charcoal lasting up to 7-hours, the appliance is more than capable of cooking delicious food through even the longest shift.

As with the majority of the ovens in the Josper range, the HJX38 features a heavy-duty, pull down

door

with

complete

more, by reaching temperatures of up to 350°c, cook times are reduced, while the texture and rich smokiness of ingredients produced in the oven is exceptional.

Michael Eyre, Culinary Director at Jestic Foodservice Equipment comments: “The Josper brand is one that commands a loyal following of chefs, foodservice operators and consumers alike. Often listed on everything from pub to fine dining restaurant menus, the brand conjures up thoughts of summer BBQ’s, natural cooking and wonderful, indulgent flavours.

With many of the models in the portfolio featuring a large, freestanding design, those with limited facilities or space were often restricted to the appliances they can use. The new Josper HJX38 provides the answer, offering the same great technique, taste and texture, but in a table top design. Despite its size, the oven achieves an impressive capacity, thanks to its optional two rack cooking chamber, and a prolonged burntime due to its enclosed nature.”

Capable of being positioned on an 850mm – 900mm high counter, the HJX38 includes a firebreak as standard and features a footprint of just 710 x 450mm (w/d) meaning this model can be positioned under a standard 1100mm deep extraction canopy. With optional additional cookware available, chefs can personalise their Josper Oven to suit their needs and kitchen requirements.

For further information on the Josper HJX38 or any of the other equipment distributed by Jestic Foodservice Equipment, please call 01892 831 960 or visit www.jestic.co.uk.

thermometer,

meaning the cooking chamber is contained during

the

cooking

process. Not only does this help to extend the life of the charcoal but also achieves the optimum

conditions

for cooking meat and delicate as

fish,

items

such

vegetables

and even fruit with the greatest precision. What’s 37

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37

Central Foods gains key industry accreditation

The company is marking its 21st anniversary in 2017

Frozen food distributor Central Foods has been awarded the BRC Standard for Agents and Brokers

T

he Northamptonshire-based company, which supplies a wide range of frozen food to wholesalers and caterers across the UK and

Alison Lauder – marketing director and Gordon Lauder

for export, worked closely with its suppliers to

achieve the accreditation.

BRC Global Standards is a leading safety and quality

food distributor, we place great emphasis on quality and provenance.”

certification programme, used by more than 23,000

Central Foods, which is based at Collingtree near

certificated suppliers in 123 countries. The Standard

Northampton, supplies more than 220 independent

for Agents and Brokers gives essential certification for

wholesalers, as well as larger national and regional

companies that provide purchase, importation or product

wholesalers. It also supplies to foodservice caterers across

distribution services in the food and packaging supply

the entire foodservice industry, including pubs, hotels,

chain.

restaurants, staff canteens, schools, hospitals, coffee

Central Foods managing director Gordon Lauder said:

shops, football grounds and universities.

“This Global Standard is designed to reflect best practice

Offering a one-stop shop to the foodservice sector,

on product safety, quality and operations, and it is great

it sources products from around the world and the

news that it has been awarded to Central Foods. It’s a

UK, supplying more than 400 different lines, ranging

ringing endorsement of the standards provided by the

from meat, bakery items and canapés through to buffet

company and clients.

products, desserts and puddings. Central Foods was

“In essence, it reinforces confidence in the quality and

ranked as one of the 200 fastest growing companies in the

safety of the food supplied by the company to our many

East Midlands in the 2015 Grant Thornton and CBI report -

customers throughout the UK and for export. As a frozen

the most recent available.

38

Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional

38

Falcon launches new Combi oven range Falcon latest models of combination ovens take functionality to a new level with both new programmable and manual versions.

T

configured to suit each individual kitchen’s requirements, with the home page on it’s touch screen controls able to display the most

Es 30 tabl Ye ishe ar d s

he top of the range ‘T’ models can be completely

frequently used programmes, which can then be started with just one touch.

Unlimited recipes can be organised into folders so that, for instance, those used on a certain day can be readily called up together. Cooking advice and notes can be typed in and images can be added to help quick identification – these can be uploaded from an image gallery or from a USB. All of Falcon’s new 7 and 10 shelf models benefit from new Liquid Clean automatic cleaning and descaling systems, making it easier to keep the combi oven chamber in optimum condition.

Alongside the new models, Falcon will continue to supply its popular compact combi oven range. The compact combis are only 510mm wide and enable smaller kitchens to benefit from combi cooking. They

Frying Range Engineers Servicing all makes of ranges, covering East Anglia, East Midlands & London/M25 Annual Range Servicing • Insurance Certificates Duct Steam Cleaning • Repairs • Modifications

•Refurbished / Rebuilds / New •Traditional & Dutch Makes •Extraction Systems & Ductwork •Shopfitting Design & Refurbishment •Fire Damage, Repairs & Upgrades

feature an easy to operate, interactive touch screen with 400 programme storage capacity, and an automatic cleaning system.

There is also a full range of cooking accessories available, such as perforated trays, skewer racks, meat grids and non-stick containers specifically designed to enhance the quality of the food being produced.

Visit www.falconfoodservice.com for more information.

39

Fastfood Professional • January and February 2017

For prompt, efficient service please call:

01553 772935 sales@klsonline.co.uk

January and February 2017 • Fastfood Professional

In association with

Frying Ranges

39

Get the

Low Down on

VTO VTO [vertical take-off] has certainly lived up to its name with projects now trading in Dubai, Egypt and Belgium. An immediate mobilisation concept that is truly unique, a retail solution that delivers results quickly and at very little risk.

T

he notion of low cost distribution has been around for many years, but often the kiosk principle has been associated with street foods.

Now VTO, a division of Promart Manufacturing

Limited, have embraced the challenge and crafted a product that not only looks endearing but is affordable, flexible and meets the demands of fast track catering businesses in hostile environments. A wide range of roll-in catering elements mean that the superstructures can be rebranded and new food offers created at short notice, ideal for today’s discerning customers.

Given the right location, the anchor model provides a very healthy return on investment with payback in three months.

Leasing examples and an adaptable

business spreadsheet are available to demonstrate the commercial sense.

40

Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional

40

From now on your business can be wherever you want.

More information is available from kevin.simpson@vto-hq.com

41

Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional

41

s t o s t D Plo t e e r t S

s hgaot e h t

A street food stall - or van, truck or bike - is a great

way for new food and drink entrepreneurs to test the market without incurring the overheads of opening a restaurant or cafe..

L

ikewise, the nation’s growing appetite for street food means that outdoor trading is an opportunity for established bricks and mortar operators to reach new customers and spread awareness of

their brand; as well as extra sales on the street, a mobile unit acts as a marketing tool for the restaurant itself.

But

street

trading

is

not

without

challenges,

newcomers and experienced operators alike often get caught off guard by the difficulties of finding trading space, according Atholl Milton co-founder of StreetDots, an app that enables street food traders to book pitches at the touch of a button StreetDots works with a growing number of private and public land owners to create smart trading pitches or ‘dots.’ Booking these is managed by StreetDots ‘Trade Smart’ app. Once traders have uploaded compliance documents and information about themselves, they are free to drive on, trade and drive off without having to negotiate with land owners. The app also handles rent and helps operators manage their calendars and track sales data.

Milton said: “StreetDots technology liberates operators from the bureaucracy of finding a pitch, freeing them to concentrate on serving great food. Our network is a great launch pad for indoor brands looking to make a move to street trading,” he said.

StreetDots is targeting fast food operators 42

Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional

42

as it expands its network of street trading pitches UK-wide.

It is to expand its network of ‘dots’ from 30 to 70 nationwide

by Spring, as well as introducing retail and restaurant brands to its network. It is actively searching for new traders in key cities in The North, Midlands, South West, and the South East.

It was co-founded by Milton, a street trader, when he discovered how difficult it was to find somewhere to park up and sell. Instead of perfecting his cuisine, South African dish ‘bunny chow’, he was spending hours on the phone chasing local authorities and negotiating with big market owners.

S

s t o wetD o Htre ks S or W

treetDots works with private and public landlords including British Land, Land Securities

and TH Real Estate to run a network of smart trading

To find out more email: Joinus@streetdots.co.uk

pitches or ‘dots.’ Once traders are registered and

www.streetdots.co.uk or search for ‘Trade Smart’ at the

vetted, they can book a pitch instantaneously using

Apple and Android stores.

T

t e e r ory t S e sSt h T ot D

StreetDots Trade Smart app. Rent, documentation, and other admin is handled online, so trucks, stalls and gazebos simply have to roll on, trade and roll off. Foodies in London and Glasgow can check out what’s cooking on their local dot via the StreetDots app, or by following @StreetDots on Twitter.

StreetDots’ primary income derives from a rentsplit with the landlord on each dot. The app is free for traders.

he romance of starting a street food truck soon fizzled out for Atholl Milton when he

discovered how difficult it was to find somewhere to park up and sell. Instead of perfecting his cuisine, South African dish ‘bunny chow’, he was spending hours on the phone chasing local authorities and negotiating with big market owners. A conversation with retail designer Darren Callcott led to the idea of StreetDots, a network of pitches or ‘dots’ onto which traders could book using a one-stop app. The idea was to reclaim the sector from bureaucracy and return it to young businesses that are looking for a launch-pad for their brand. www.streetdots.co.uk 43

Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional

43

MONEY MATTERS

Takeaway orders by mobile phone up 33% in 2016 Shoreditch-based FOODit builds mobile-friendly, online ordering websites for restaurants and takeaways starting from just £79 + VAT.

T

he number of takeaway orders placed on a mobile phone has rocketed in the past year to 69% according to restaurant website provider FOODit.

The

Shoreditch-based

business,

which

provides

restaurant websites to thousands of independent UK operators,

says

that

mobile

ordering will continue to surge in the year ahead.

Senior Product Manager at

FOODit’s mission is to bring the best websites, apps and

FOODit, Paul Sharp, said: “69%

EPOS products to the top independent UK restaurants and

of our takeaway orders were

takeaways.

placed on mobile phones in

FOODit is a subsidiary of parent company, JJ Food Service.

2016, up 33% on the previous

For more information, visit http://www.foodit.com/

year. This makes it vital for

Paul Sharp

restaurateurs to have mobile-friendly websites that are continually updated to work on any of the latest phones and devices.”

Just 21% of FOODit orders were placed on desktop or laptop computers, added Sharp, and a further 10% using tablet computers, compared with 37% and 11%, respectively, for 2015.

While mobile platforms are crucial, Sharp warns that operators mustn’t become too reliant on large takeaway websites. “The costs of working with these websites continue to climb, while the benefits are shrinking. These are worrying trends for UK takeaways”, he said.

“What’s more, it can be hard for operators to leave if their customers are using them all the time. Restaurants must take back control if they want to thrive in the long term.”

FOODit offers takeaways and restaurants their own transactional website with free social media support and help to rank first on Google searches. Orders placed via FOODit websites grew 77% in 2016, while sales increased by 80%.

44

Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional

44

MONEY MATTERS

Chicken George in Luton crowned

Best Takeaway in Britain at star-studded ceremony for

2016 British Takeaway Awards Fried chicken shop beats off over 26,000 takeaway restaurants to win the coveted title of best in Britain and a £6,000 first prize Star-studded awards at The Savoy also names 13 regional winners as well as takeaway chef and Delivery Driver of the Year Stars walked the purple carpet and enjoyed the evening with guests including Ainsley Harriott, Denise Van Outen, Ben Cohen and Rachel Stevens.

independent fried chicken shops in Luton. Today, it’s headed up by Ray’s daughter Su Cheah. The eatery in Hitchin Road, Luton, beat thousands of other outlets across Britain to scoop not only the top award but £6,000 in prize money to support the family-run business.

A panel of judges, including celebrity chef Ainsley Harriott and businesswoman and star of BBC2 Dragon’s Den, Sarah Willingham, ultimately crowned Chicken George as the standout due to their dedication to sourcing local ingredients and consistently delivering customers fresh, exceptional food. The judges were impressed by the local business’ strong sense of community spirit, including supporting local sports teams, donating surplus food to a homeless charity and providing pensioners with free chicken after their monthly bingo session. The judges also commended Chicken George’s staff development and investment in their business that has seen 55% growth in

T

he British Takeaway Awards which took place at The

2016.

Savoy in London in association with Just Eat, crowned

In total, 16 awards were presented at the BTAs. Each

a family-run fried chicken shop - Chicken George in Luton

of the 13 regional winners received £1,000 and free sign

as the Best Takeaway in Britain. The Awards were hosted

up to Just Eat, or their sign-up fee returned if they are

by comedian Rob Brydon and celebrated Britain’s takeaway

already a partner. But Chicken George was extra lucky as

restaurants, chefs and delivery drivers who represented

they also won the coveted award for Best British Takeaway

communities across the UK

in Britain and received a cheque for an additional £5,000.

Overall winner, Chicken George, was founded by Ray Cheah over 30 years ago and was one of the first 45

Fastfood Professional • January and February 2017

There were also, for the first time, awards for Takeaway Chef and Delivery Driver of the Year.

January and February 2017 • Fastfood Professional

45

Say hello to DIBS DIBS Distribution Limited is a family run specialist poultry producer and fast food distributor to restaurants across the UK. They were formed in 1987 and celebrate their 30th year of trading in October 2017

Chicken Strips 46

Fastfood Professional • January and February 2017

Biography and Brief History

D

IBS have come a long way from their humble beginnings in a butchers shop in Paddington in 1987. The Payne brothers created DIBS with the ambition of supplying independent fast food

chicken restaurants. Four years later and the success of the business required a move to a purpose built processing factory in Hounslow, Middlesex. During the period from 1991 to 2003 DIBS saw the inclusion of the Payne brothers’ six sons to help with the workload and the fast growing expansion of the business.

Spicy Pop-In Chicken

In 1999 DIBS relocated to Isleworth, Middlesex to

Mini Fillets January and February 2017 • Fastfood Professional

46

MONEY MATTERS

accommodate the growth of their poultry processing activities and the expansion of their nationwide distribution network, which is where they are now based. In total they occupy three buildings to accommodate their fresh, frozen and dry foods warehousing and distribution centres.

Products and Services DIBS service a varied customer base across the UK using their own dedicated fleet of drivers and dual compartment HGV refrigerated vehicles. Typical customers include Fried Chicken restaurants, Peri-Peri restaurants, Fish & Chip restaurants, Cafes, Universities and Motorway Service Stations.

DIBS offer two deliveries per week in England and Wales and for customers based in Scotland they deliver once a week.

DIBS dedicated Sales team operate six days a week Monday-Friday 10am-5pm and Saturday 10.30am-2pm.

They are accredited by the Foods Standards Agency.

DIBS sell all the classic ingredients to produce the perfect fried chicken including fresh, raw chicken portions and flour based coatings with a variety of different flavourings. For succulent grilled (Peri-Peri) chicken, DIBS sell pre-marinated, fresh raw chicken portions in numerous flavours, accompanied with unique basting sauces in original and more adventurous flavours.

Chicken Goujons (strips) and Spicy Pop-in Chicken.

DIBS pride themselves on being the first to introduce

Dibs Vision for the Future of the Fast Food Chicken Industry Over the past 10 years DIBS have seen a huge growth in

new and innovative products to the independent fast food market and with all of their new product launches they offer a complete set of point of sale materials and promotional discounts to help to assist their customers.

the boneless ‘food on the go’ market and have responded by offering for restaurants looking to serve quick and easy main/side orders an unprecedented range of ‘freezer to fryer’ 100% whole muscle premium products which can be cooked in just 3 to 4 minutes straight from frozen.

These products are perfect to cater for the increasing popularity of boneless chicken meals such as classic Pop-

For more information visit www.dibsdistribution.co.uk

in Chicken, Chipotle Chicken Bites, Chicken Mini Fillets,

Tel. 0208 568 6668

Pop-In Chicken 47

Chipotle Chicken Bites

Fastfood Professional • January and February 2017

Yummy January and February 2017 • Fastfood Professional

47

TRADE DIRECTORY

Bain Marie Liners Easy Bags Ltd Enterprise Road, Millennium Business Park Mansfield, Nottinghamshire NG19 7JX T: 01623 423423 E: customerservice@easybags.net W: www.easybags.net

Batter Supplier

Nisbets Plc Regional shops throughout the UK or on-line www.nisbets.com Fourth Way, Avonmouth, Bristol, BS11 8T 0845 140 5555 0117 316 5000 sales@nisbets.co.uk

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

MCS Technical Products Ltd

Goldensheaf Kerry Foodservice, Bristol T: 0800 138 1938 E: Julian.warner@kerry.com W: www. kerry-foodservice.co.uk Middleton Food Products Ltd, www.middletonfoods.com 655 Willenhall Road, Willenhall, West Midlands, WV13 3LH 01902 608122 08453 706 550 sales@middletonfoods.com

Henry Jones Kerry Foodservice, Bristol

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

Blue Seal www.bluesealequipment.co.uk Unit 67, Gravelly Industrial Park,Gravelly Park, Birmingham, B24 8TQ 0121 327 5575 www.restaurantsupplystore. co.uk Unit 7, Hatton Close, Chafford Hundred, Grays, Essex, RM16 6RP 01375 651 600 sales@restaurantsupplystore.co.uk

Chicken Coaters & Marinades

E: Julian.warner@kerry.com

Chicken Train

W: www. kerry-foodservice.co.uk

Kerry Foodservice, Birstol,

Rosens Business Transfer Agency

T: 0800 138 1938 E: julian.warner@kerry.com W: www.kerry-foodservice.co.uk

www.rosens.co.uk Unit 3, Alexander Charles House, Station Passage, South Woodford, London, E18 1JL 0208 539 6426 info@rosens.co.uk

Chicken Frying and Cooking Equipment

Catering Equipment Suppliers Shop Equip Park View, North Street, Langwith, Mansfield, Nottinghamshire, NG20 9BN T: 0845 400 1044 E: sales@shop-equip.com W: www.shop-equip.com Carlton Catering Equipment www.chippersandpeelers.com Grange Farm, Braithwell Road, Ravenfield, Rotherham , South Yorks., S65 4LP 01709 540004 carltoncatering@sky.com

Falcon Foodservice Equipment www.falconfoodservice.com Wallace View, Hillfoots Road, Stirling, FK9 5PY 01786 455200 info@falconfoodservice.co.uk

48

Fastfood Professional • January and February 2017

Lashbrookes.com Ltd Limerick Works, Limerick Road, Dormanstown, Redcar, Cleveland, TS10 5JU T: 01642 482629 E: lashbrookuk@hotmail.co.uk W: www.lashbrooks.com

Duct Cleaning and servicing Specialists Ducting Doctors Limerick Road, Dormanstown, Redcar, Cleveland’ TS10 5JU T: 01642 759254 E: amandabarker@me-ff.com W: www.me-ff.com

Restaurant Supply Store

T: 0800 138 1938

Business and Property Sales

Digital Menu Systems

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

EPOS Systems Integer Manchester: 167 Heywood Road, Prestwich Manchester, M25 1LB Scotland: 89 Main Street, Winchburgh West Lothian, EH52 6RA T: 0871 566 0766 E: Manchester: geoff@integeruk.com Scotland: jim@integeruk.com• W: www.integeruk.com

Fats and Oils

Jestic Foodservice Equipment www.jestic.co.uk Units 3 & 4, Dana Estate, Transfesa Road, Paddock Wood, Kent, TN12 6UU 01892 831960 info@jestic.co.uk

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

Finance Complete Leasing Solutions Ltd 18 Apex Business Village , Cramlington,

Curry and Gravy Mixes

Northumberland,NE23 7BF

Dinaclass

M: 07973 870 604

Kerry Food Service, Bristol, T: 0800 138 1938 E: julian.warner@kerry.com W: www.kerry-foodservice.co.uk

T: 0191 250 1550 E: jl@completeleasing.co,uk W: www. completeleasing.co,uk

You could be telling readers about your business or service on this page. Call Athol now to book this space on 077725

434173

January and February 2017 • Fastfood Professional

48

Packaging

Martyn Edwards Ltd Limerick Road,

Collins Seafoods Ltd

Dormanstown,

Unit 2, Park 2000,

Redcar Cleveland TS10 5JU

Millennium Way, Newton Aycliffe,

T: 01642489868 E: amanda.barker@me-ff.com W: www.me-ff.com

Co Durham, DL5 6AR

T: 01325 315544 E: sales@collinsseafoods.co.uk W: www.collinsseafoods.co.uk

Fish & Chip Shop Suppliers VA Whitley & Co Ltd Milward House Fir Street Heywood OL10 1NW T: 01706 364211 E: sales@vahitley.co.uk W: www.vawhitley.co.uk

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

KFE Ltd Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough, PE6 8LD, T: 01778 380 448 E: sales@kfeltd.co.uk W: www.kfeltd.co.uk

Potato Treatment Drywite

Frying Range Engineers

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

KLS 22-23 Austin Fields Industrial Estate Kings Lynn, Norfolk, PE30 1PH

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 09 09 91 T: Sue Guilfoyle - 07818 57 23 23 E: info@jjfoodservice.com E: Sue.guilfoyle@jjfoodservice.com W: www.jjfoodservice.com

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

Golden Valley Foods Maple Court, Ash Lane, Colling Tree, Northampton, NN4 0NB T: 01604 858522 E: enquiries@centralfoods.co.uk W: www.central foods.co.uk/ Brands/goldenvalleyfoods.aspx

T: 01553 772935 W: www.klsonline.co.uk

Poultry Suppliers

E: sales@klsonline.co.uk

Riverside Food Services

General Catering Supplies

Units 1-4, The Stables, Sutton Farm, West Felton, Oswestry, Shropshire,

Peter’s Food Service

SY11 4HX

Unit 1, Greenway, Bedwas House Industrial

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

Estate, Bedwas, Caerphilly, CF83 8XP T: 029 2085 3200 • F: 029 2085 3323

E: info@petersfood.com

W: www.petersfood.com

Hot Drinks Equipment Franke Coffee Systems UK Ltd www.coffee.franke.com 6A Handley Page Way, St Albans , Hertfordshire, AL2 2DQ 01923 635700 Sales@Frankecoffeesystems.co.uk

Espresso Essential www.espressoessential.co.uk Unit 2, Oakley Green Nurseries, Westerleigh Hill Road, Westerleigh, Bristol, BS37 8QZ 0800 731 2980

Tchibo Coffee International Ltd www.tchibo-coffee.co.uk Tchibo House, 7-8 Blenheim Road, Epsom, Surrey, KT19 9BE 01372 541881

Logic Vending www.logicvending.co.uk The Maltings Business Centre, Stanstead Abbotts, Hertfordshire, SG12 8HG 0808 278 3327 info@logicvending.co.uk

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

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

Hoshizaki/Gram 2 The Technology Centre London Road Swanley,Kent, BR8 7AG T: Hoshizaki - 0845 456 0585 T: Gram - 01322 616 900 E: Hoshizaki - uksales@ Hoshizaki.co.uk E: Gram - info@gramuk.co.uk W: www.hoshizaki.co.uk W: www.gramuk.co.uk

Frying Ranges

Kebab Suppliers

Utilities

Frank Ford

Double A Kebabs

Utility Helpline

Limerick Road, Dormanstown,

Millennium Business Park, Mansfield Nottinghamshire, NG19 7JX T: 01623 422888 E: info@doubleakebab.co.uk W: www.doubleakebab.co.uk/

107 Berrows Business Centre, Bath Street,

Redcar Cleveland TS10 5JU

T: 01642 489868 E: amanda.barker@me-ff.com W: www.me-ff.com 49

Fastfood Professional • January and February 2017

Hereford, HR1 2HE

T: 01432 378690 E: brian@utilityhelpline.co.uk W: www. utilityhelpline.co.uk January and February 2017 • Fastfood Professional

49

TRADE DIRECTORY

Fish Suppliers

Case Case Study: Study: Chez Chez Fred Fred

Chez Chez Fred Fred Family-run fish & chip shop, Chez Fred based in Bournemouth, was established in 1989 by Family-run fishhis & chip shop, Chez Fredaim based was established in 1989 by Fred and father, Peter.

Their wasin toBournemouth, create an establishment that would and his father, Peter.

Their Britain’s aim was Best to create establishment that would appealFred to everyone, notably receiving Fish &anChip Shop award; and to this day appeal to everyone, notably receiving Britain’s Best Fish & Chip Shop award; and this day they are just as passionate about standards & producing the very finest fish andtochips! they are just as passionate about standards & producing the very finest fish and chips!

“

Have you you had had any any problems problems or or Have Have any problems or past? issuesyou withhad refrigeration in the the past? issues with refrigeration in issues withconventional refrigeration fridges in the past?

“Yes, other other conventional fridges do “Yes, do “Yes, other conventional not hold hold temperature likefridges the do not temperature like the not holddoes, temperature like Adande does, and seals seals onthe Adande and on Adande does, and just seals refrigerator doors just doon not last. last. refrigerator doors do not refrigerator doors just do with not last.

We notice notice the the difference with We difference We notice the in difference Adande being in constantwith use in in hot hot Adande being constant use Adande in constant use in hot ambientbeing temperatures too.” ambient temperatures too.” ambient temperatures too.”

Did you you experience experience any any benefits benefits Did Did experience anyUnit? benefits fromyou using the Adande Adande Unit? from using the from using the Unit?

“I particularly likeAdande the ability ability to have have “I particularly like the to “I particularly like theset ability exact temperatures set and to to have use exact temperatures and to use exact temperatures and and to use each drawer drawer as both bothset fridge and each as fridge each drawer as both and freezer.

Ice cream cream is fridge notoriously freezer.

Ice is notoriously freezer.

Iceget cream notoriously difficult to to get right.isYou You need to to difficult right. need difficult toa right.

You needbut to not store it it at at aget safe temperature but not store safe temperature store it ator a safe not too hard hard or soft. temperature Adande gets getsbut it just just too soft.

Adande it too or soft. Adande gets it just righthard at -16°C.” -16°C.” right at right at -16°C.”

Did you you find find the the food food quality quality Did Did you find the food improved and/or that quality there is is less less improved and/or that there improved and/or that there is less food wastage? wastage? food food wastage?

“Adande kept food food products products in in “Adande kept “Adande kept food better condition condition forproducts longer. in better for longer. for longer.in I have have condition noticed a a reduction reduction in food food Ibetter noticed Iwaste have too, noticed reduction in turnfood too, but abeing being a quick quick turnwaste but a waste too, but being a quick turnover restaurant, restaurant, am sure sure would over II am II would over restaurant, I am surefor I would notice even more more if kept kept for notice even if notice more if kept for longer even periods.” longer periods.” longer periods.”

Have you you noticed noticed a a reduction reduction in in Have Have noticed a reduction in poweryou consumption? power consumption? power consumption?

“I bought bought Adande partly partly because because II “I Adande “I bought Adande partly because I had my eye eye on energy.” energy.” had my on had my eye on energy.”

“I do do not not itemise itemise but but the the restaurant restaurant “I “I dodoubled not itemise butand the the restaurant has doubled in size size and the bills are are has in bills has doubled in size and the bills are roughly the same.” same.” roughly the roughly the same.”

“

C C

hez Fred Fred is is a a family family hez hez Fred isin family operation ina the the truest sense sense operation truest operation in the of the the word, word, andtruest run by bysense a of and run a word, and runa group of people who have aby a group of the people who have group oflove people have a genuine love for who the business. business. genuine for the genuine love for the business.

The first first set set of of Adande Adande refrigerated refrigerated The The first were set ofinstalled Adande in refrigerated drawers were installed in Chez Fred Fred drawers Chez drawers werea Chez Fred in 2014 2014 with with a installed further 5 5inunits units in further in 2014 with a further 52015, unitsbringing installed in November November 2015, bringing installed in installed 2015, bringing the total total in to November 7. the to 7. the total to 7.

With the the restaurant restaurant having having an an With With having an the open the planrestaurant kitchen Fred Fred Capel, the open plan kitchen Capel, open kitchen Fred Capel, the ownerplan says: owner says: owner says: “It is is important important for for customers customers to to see see “It “It importantof fora see theisaesthetics aesthetics of a customers good, clean cleantoand and the good, the of a good, clean and wellaesthetics planned layout. layout.

Adande does well planned Adande does well planned layout. Adande does this job job perfectly.” this perfectly.” this job perfectly.”

Ice Ice cream cream is is notoriously notoriously difficult difficult to to get get right. right.

You need to store it at a safe temperature You need to store it at a safe temperature but but not too hard or soft.

Adande gets it just right! not too hard or soft. Adande gets it just right!

Tel: +44 (0) 844 376 0023 | Fax: +44 (0) 1502 533794 | Email: info@adande.com | www.adande.com Tel: +44 (0) 844 376 0023 | Fax: +44 (0) 1502 533794 | Email: info@adande.com | www.adande.com Tel: +44 (0) 844 376 0023 | Fax: +44 (0) 1502 533794 | Email: info@adande.com | www.adande.com

50

Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional

50

In In using using the the Adande Adande have have you you noticed noticed less less movements/ movements/ walking/obstruction or traffic in the kitchen? walking/obstruction or traffic in the kitchen?

“Yes, “Yes, we we have have an an open open kitchen kitchen and and customers customers can can see see what we are doing.

With under counter doors what we are doing. With under counter doors we we were were scrabbling scrabbling about about almost almost on on the the floor. floor. Now Now everything everything is is within easy reach and to hand.” within easy reach and to hand.”

Has Has it it helped helped during during food food audits? audits? How How so? so?

“Yes, it’s much easier to rotate stock “Yes, it’s much easier to rotate stock rather rather than than having having to pull stuff out of the way so that older stock to pull stuff out of the way so that older stock is is at at the the front.” front.”

“In “In 2014 2014 II was was planning planning a a major major refurbishment refurbishment and and wanted to get under-counter refrigeration wanted to get under-counter refrigeration that that didn’t didn’t dominate dominate the the skyline skyline in in the the restaurant. restaurant. Looking Looking at at options, options, II was was interested interested not not only only in in energy energy saving saving but but more more so so in in precise precise temperature temperature control. control. Adande Adande offered offered a a trial trial -- setting setting up up one one drawer drawer as as a a fridge fridge for for fish, fish, and and the the other as freezer for ice cream, specifically set at -16°C other as freezer for ice cream, specifically set at -16°C for for optimum optimum scoop scoop control. control. On On the the basis basis of of the the trial, trial, II was so impressed that, in addition to the original was so impressed that, in addition to the original 2 2 trial trial units, I bought 5 more – a total of 7 in 2015, and built units, I bought 5 more – a total of 7 in 2015, and built the the kitchen kitchen around around them.” them.”

How How will will you you summarise summarise your your experience experience with with Adande?

Adande?

“I was very pleasantly surprised that something “I was very pleasantly surprised that something so so different different can can have have so so many many advantages advantages and and can can be be so so much better.” much better.”

How How did did you you find find support support information information and and customer customer service at Adande? service at Adande?

“The “The guys guys are are great great to to deal deal with, with, the the experience experience is is great, great, the kit is great and I love them.” the kit is great and I love them.”

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I was pleasantly surprised that something so different can have so many advantages and can be so much better!

Why Why is is Adande Adande technology technology so so different? different? The The results results speak speak for for themselves... themselves...

“The “The experiment experiment really really showed showed that that the the Adande delayed deterioration of Adande delayed deterioration of different different types types of of fish fish with with significant significant moisture moisture retention and and flavour flavour against against the the other other fridge fridge retention used used in in the the experiment” experiment” “In “In general, general, the the fish fish kept kept in in the the Adande Adande had had not dehydrated dehydrated and, and, coupled coupled with with the the stable stable not temperature, temperature, had had enabled enabled the the fish fish to to be be kept kept fresher for longer.

When we cooked the fresher for longer. When we cooked the fish fish the taste taste was was fresher...” fresher...” the

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ŽŶǀĞŶƚŝŽŶĂů ĐŚŝůůĞƌ ϱ͘ϳй ĂǀĞƌĂŐĞ ĨŝƐŚ ǁĞŝŐŚƚ ůŽƐƐ ŽŶǀĞŶƚŝŽŶĂů ĐŚŝůůĞƌ ϱ͘ϳй ĂǀĞƌĂŐĞ ĨŝƐŚ ǁĞŝŐŚƚ ůŽƐƐ ĚĂŶĚĞΠΠ ϭ͘ϲй ĂǀĞƌĂŐĞ ĨŝƐŚ ǁĞŝŐŚƚ ůŽƐƐ ĚĂŶĚĞ ϭ͘ϲй ĂǀĞƌĂŐĞ ĨŝƐŚ ǁĞŝŐŚƚ ůŽƐƐ ŽŽŬĞĚ ĨŝƐŚ ƋƵĂůŝƚLJ ďĞƚƚĞƌ ƵƐŝŶŐ ĚĂŶĚĞΠΠ ƚĞĐŚŶŽůŽŐLJ ŽŽŬĞĚ ĨŝƐŚ ƋƵĂůŝƚLJ ďĞƚƚĞƌ ƵƐŝŶŐ ĚĂŶĚĞ ƚĞĐŚŶŽůŽŐLJ

Contact us us or or download download a a copy copy of of the the independent independent comparison comparison report report at at www.adande.com www.adande.com Contact Tel: Tel: +44 +44 (0) (0) 844 844 376 376 0023 0023 || Fax: Fax: +44 +44 (0) (0) 1502 1502 533794 533794 || Email: Email: info@adande.com info@adande.com || www.adande.com www.adande.com

51

Fastfood Professional • January and February 2017

CHEZ FRED January and February 2017 • Fastfood Professional 51 CHEZ FRED TESTIMONIAL TESTIMONIAL

The ALL NEW Adande® A+ FRIDGE

A+

with all the remarkable food quality benefits of patented ‘Hold the Cold®’ technology too!

0˚C

+15˚C

Energy Saving Hydrocarbon Refrigeration HCR R2

A +++ A++ A+ A B C D E F G

A

A-80% A-60% A +++ A-40% A ++ +A-20% A+

HCS R2

A -80% A -60% A -40%

A B C D E F G

A +A -20%

239

239 86

L

2015/1094-IV

-L

55 8640°C-40% L

The ONLY A+ Labelled professional refrigerator in Europe

More Storage Volume Offering up to 46% more storage volume than its nearest competitor with a comparable footprint size

40°C | 40%

2015/1

094-IV

-L

55

40°C |

40%

40°C-40

%

Modular, Efficient & Sustainable!

Leading its category in the official EU Top Ten Best Products of Europe!

52

Fastfood Professional • Januaryinformation and February 2017 call For more

January and February 2017 • Fastfood Professional +44(0)8443 760023 or visit www.adande.com

VISIT NOW 52