Fast Food Professional May and June 2017

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

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Fastfood Professional • May and June 2017

May and June 2017 • Fastfood Professional

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W

elcome to the May/June issue which features

Burgers, Subs and sandwiches and Digital Menus and EPOS. It’s also competition time. It’s the start of entries for the National Fish and Chip Awards 2018, we are also launching our fantastic Fast Food Professional Summer Competition with details of how to enter on Page 42. We also have 5 FREE quick-play 5-a-side Chess sets to give away for your cafe on Page 58.

Must-read articles include the McDonalds move to a home delivery service – now there’s business that has re-invented itself over the years to maintain its market position. Is this something you could use in your business as a great way to gain extra sales and profit?

New ranges of heat retaining equipment and electric

Nitro Cold Brew Coffee Is Here!

Nitro Cold Brew Coffee is a method of

bikes are now available to make it clean and easy.

Checkit of Cambridge offers a great new paper-less,

infusing nitrogen into cold brewed

cloud-based system by for managing your food hygiene

coffee for a creamier, smoother texture

systems, and a German-based energy drink company

using a specially designed dispenser.

is looking for a UK distributor for its Superman and Popeye branded drinks. In addition, our Trade Directory is now up to 8 pages of suppliers to our sector.

These are just a few of the highlights in this issue and there are many more great articles including our very own renowned Chip Advisor who we hope will get you thinking about how to further develop

Unique new coffee concept Superb presentation Easy to set up and serve A great new alternative beverage Fantastic margin enhancement

your business.

Thank you for your continued support and don’t forget to share your experiences and knowledge in our Community Forum at ffpforum.com.

Regards, Athol

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

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Fastfood Professional • May and June 2017

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24

20

14

15

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this issue in

Burgers take centre stage in this issue with outstanding supportiing rolls for Breads and glowing reviews for EPOS.

Win! A “very fast food” delivery driver for a day Page 42

Why you should consider entering for awards Page 14

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6 8 10 12 14 18 20 22 24 26 28 30 32 34

Fastfood Professional • May and June 2017

Events - jot them down in your diary, tap them into your app

Pelican fish and chips nets North Devon’s first sustainable seafood certification Chip Advisor - Has The Nations Favourite Meal Finally Had Its Chips?

Hewigo’s new light counter shines at Merchants Why enter the National Fish & Chip Awards Young’s change their name to Young’s Checkit makes food safety compliance simple Blakemans ‘Gastro’ and Ready Cooked Range McDonalds lays out its blue print for future success Fast & healthy chicken burgers from Riverside Building a better burger with Steve Morris, of Jestic Foodservice Equipment Double A gains another A and Keburger offers a unique and tasty alternative A Grab and Go Must Have from Nisbets Plc Crucials new look and new flavours have got you and your menu covered May and June 2017 • Fastfood Professional

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46

52

62

May and June 2017

36 Pan’ Artisan have the bread solution for your menu 38 Choose Select Breads to take advantage of latest food trends 40 Gluten-free pizza bases stretch 250 times higher than Tower of Pisa 42 WIN! a unique - money can’t buy prize!

44 The future is digital with BD Signs 46 Simple Order makes ordering simple and pricing a doddle 48 Harlequin case study Express Takeaway 50 Domino’s delivery drones test in Europe 52 No one can do a brew and please you like you do 54 The FFP on-line community forum - be a part of it 56 Wake up your Superhero with Superman and Popeye Energy Drinks 58 Fancy a game of five-a-side with your meal? Five-a-side Chess that is?

60 Money Matters 66 Trade Directory 5

Fastfood Professional • May and June 2017

In Every Issue

Money Matters Our financial section can be found near the back of the issue strating on page ?? this month

The Trade Directory Our instant reference for all those important trade contacts can be found at the very back of the magazine

May and June 2017 • Fastfood Professional

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

May 23rd - 24th May

Caffé Culture: the trade show Olympia Exhibition Centre, London A perfect opportunity to catch up with the latest industry developments and source new products for your business. www.caffecultureshow.com

June

6th - 7th June

Commercial Kitchen 2017 NEC Birmingham Commercial Kitchen is the UK’s only dedicated trade event for buyers involved in equipping and running professional commercial kitchens. www.commercialkitchenshow.co.uk

11th June 2017

T Quality Fish Frying and Fast Food Show 2017 Ashton Gate Stadium , Bristol T Quality are looking forward to sharing the latest trends, laying on delicious samples, and hearing first-hand what their customers think. Worth a visit. www.tquality.co.uk

15th -18th June

BBC Good Food Show Summer NEC, Birmingham Fresh seasonal flavours, high-class entertainment and two Shows with one ticket! The biggest summer food festival to hit the Midlands! Packed with seasonal produce, ideas for al-fresco entertaining, the UK’s top chefs cooking up fresh recipes live on the numerous stages across the Show www.bbcgoodfoodshowsummer.com

22nd – 25th June

Royal Highland Show The Royal Highland Centre next to Edinburgh Airport Celebrating its 177th year, The Royal Highland Show is one of Scotland’s most iconic events, showcasing the very best of farming food and rural life. Taste exceptional food & drink and experience rural living at its most vibrant. www.royalhighlandshow.org 6

Fastfood Professional • May and June 2017

July

7th – 9th July

MAY

Allergy & Free From Show

Olympia, London The world’s largest celebration of ‘free from’ food, drink and lifestyle products. A day out you will not find anywhere else, delivering brand new exciting choices for delicious food and drink, ground-breaking home products and health solutions. www.allergyshow.co.uk

September 3rd – 5th September

Speciality & Fine Food Fair Olympia London The fair is the UK’s market leading trade event for fine food and drink, attracting buyers from retail, foodservice and wholesale. www.specialityandfinefoodfairs.co.uk

21st - 22nd September

Lunch 2017

Excel London This year celebrating their 10th anniversary. A dedicated food-to-go trade show! At a brand new home - Excel London. It’s set to be a very special show.

Lunch! 2017 will feature over 340 food, drink, packaging and equipment exhibitors, two theatres of leading industry keynotes and exclusive networking opportunities, www.lunchshow.co.uk

26th - 27th September

Takeaway and Restaurant Innovation Expo 2017 Excel London Takeaway and Restaurant Innovation Expo is THE event to help you boost profits, build your brand, grow your business, and much more! This show runs alongside, Restaurant Tech 17, Bar Tech 17, Hotel Tech 17, Coffee Shop Innovation, Restaurant & Bar Design, StreetFood live and the Food Entrepreneur Show www.takeawayexpo.co.uk Update your diary regularly visit - www.fastfoodpro.co.uk and click on events May and June 2017 • Fastfood Professional

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and June 2017 • Fastfood Professional RESTAURANTBUSINESSSHOW.CO.UK OR CALLMay08000 68 69 70

Fastfood Professional • May and June 2017

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Pelican fish and chips nets North Devon’s first sustainable seafood certification Fish and chip fans in North Devon can enjoy their favourite seafood dishes knowing they are sourced sustainably, following the successful Marine Stewardship Council (MSC) certification of The Pelican Fish & Chip Restaurant in Barnstaple.

dishes which use the MSC certified

T

eat and sell our fish with a clear conscience and encourage

cod, haddock, plaice, Cornish hake and Greenland prawns. Besides the favourite fried fish these dishes include an MSC Thai curry, homemade fish pie and a fish burger made with MSC cod.

Owner, Martin James, explains what the news means, “We’ve wanted to be MSC certified since we became aware of the programme. It’s really important to us that we can

he news means the restaurant is now the first

our customers to do the same. We’re really pleased to be

in North Devon to be MSC certified and can now

able to offer the information needed to make an informed,

use the MSC ‘blue tick’ label on its cod, haddock,

sustainable choice. It’s good to know that by choosing MSC,

plaice, Greenland prawns and Cornish hake assuring

we and our customers are helping to protect the marine

customers that the fish sold has been responsibly caught using sustainable methods.

environment and future generations who will rely on it.”

George Clark, UK Commercial Manager at the MSC, adds,

Recently named one of the top five Independent Fish

“It’s great to see one of the top chippies in the country,

& Chip Restaurants in the National Fish and Chip Awards

like The Pelican, prioritising sustainability by becoming

2017 and awarded the National Federation of Fish Friers

MSC certified. They understand that sustainability is fast

(NFFF) Quality Award, The Pelican was opened 25 years

becoming a top consideration for fish lovers.

ago and is run by Martin James and family. Martin and the team pride themselves on using local Devon produce and even sell their own label coffee beans, “Peliccino”, and own label beer brewed just five miles away. Known for their fun promotions, The Pelican runs regular giveaways including a weekly competition, “Quiz n Chips” with local radio station, The Voice.

The Pelican’s menu offers a great range of homemade 8

Fastfood Professional • May and June 2017

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David Henley always fries in David Henley has run a successful, award winning fish and chip shop for over 15 years. His secret is simple, to produce great tasting fish and chips every time.

To achieve this, David has built up a store of knowledge as to which are the best ingredients to use and in particular which frying medium will deliver consistent results every time ...and that frying medium is Frymax.

He knows that Frymax is pure white sustainable premium palm, made from the highest quality raw materials. And that there is none better at giving long lasting performance, which is so important in the current economic climate.

Frymax has rightly earned the reputation as the number one cooking oil. It is as good today as it was when launched all those years ago. David Henley recognises its worth and the role Frymax plays in making his fish and chips taste really great.

RSPO-2-0677-16-100-00

The Fryers’ Favourite For Over 60 Years.

For information, advice, or customer support material please contact ADM Trading (UK) Limited. Tel: 01322 443025 e-mail: ukinfo@adm.com www.olenex-uk.com 9

Fastfood Professional • May and June 2017

May and June 2017 • Fastfood Professional

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Ch ip Ad vis or

Has The Nations Favourite Meal Finally Had Its Chips?

In April, a news story broke in the tabloids and mainstream media that caused outrage throughout the fish and chip industry. In true British fighting spirit, Fish and Chips most eloquent and passionate Ambassadors came out in support of the Nations most trustworthy meal to defend it’s standing and reputation…

T

fish and chip shops for the quality of the food but for QSR outlets generally quality is a lower motivation at one in four visits (24%).

Millennials see Fish and Chips as out of touch Millennials – those in the 18 to 34 age group – are happy to eat in QSR outlets and account for 30% of QSR visits but they appear to see fish and chips as out-of-touch and only contribute around 15% of the visits to a local chippy.

According to the data, fish and chip shops worst criticism was aimed at the operators themselves and were described as having little appetite for profit. In the wider

he NPD Group, Inc. is a market research

QSR market, the price per item was up by 7.5% between

company that operates in 20 countries,

2009 and 2017 but for fish and chips the increases

interviews 12 million consumers a year, and

over those eight years shrink to just 2.6%. There are

monitors consumer purchase data from over

weaknesses around lunchtime business and meal deals

165,000 stores. Their data and analysis are considered the

too. QSR outlets generally attract more than 35% of their

most reliable and used by the biggest and most successful

daily visits at lunchtime, but for fish and chips it’s 24%.

brands in developing strategies for future growth.

Some fish and chip shops are closed at lunchtime in any

Fish and Chips has been an important and familiar part

case and for those that are open the portions offered are

of every British high street for more than a century and

often too big for lunch and packaging can make it difficult

a half, but according to new information from The NPD

to bring this kind of food back to the office or to eat in a

Group, Britain’s fish and chip shops are facing an uncertain

public space such as a park.

future. Visits are in decline in sharp contrast to other

Cyril Lavenant, Foodservice Director UK at the NPD

quick-service restaurants (QSR) which are attracting more

Group commented that “the nation’s fish and chip

traffic than ever before.

operators must adapt to changing trends if they want a

Citing figures from Britain’s eating-out foodservice

slice of that success. When was the last time you saw an

market (known as out-of-home or OOH), the NPD Group

exciting meal promotion at your local fish and chip shop

says QSR outlets serving fast-food recorded 5.9 billion

that matches the kind of thing you see when you buy a

visits as of year-end (YE) February 2017, up 9.2% since

burger or fried chicken? Fish and chip shops need to build

2009. While fish and chip shops are part of the £21.5 billion

on their reputation for quality, bring in the lunchtime

burgeoning QSR channel, they are missing out on that

traffic, and match the big quick-service competitors with

growth. There were 327 million visits to fish and chips for

lively meal deals. Eating on the premises is another area in

YE February 2017, down 4.4% over the past eight years.

which fish and chips outlets are missing out. Growing QSR

This means fish and chip shops are trailing the expansion

businesses have seating and offer coffee, tea, soft drinks

of Britain’s wider QSR market by nearly 14 percentage

and desserts so it’s no surprise that one in three (29%)

points. Fish and chips now only represent 5.6% of total

people going to a high-street fast-food outlet sit down for

QSR, compared to 6.4% for YE February 2009.

their meal. This is nearly five times higher than for fish

It’s not all bad news for Britain’s fish and chip shops.

The NPD also say that consumers really like the food they offer. More than one in three (36%) people say they visit 10

Fastfood Professional • May and June 2017

and chip shops (6%), which seldom offer an enjoyable onpremise meal experience.”

As a fast food professional who has often described May and June 2017 • Fastfood Professional

10

myself as having “batter in my veins”, I was moved

to get on board with but the real issues highlighted by this

emotionally to see how the industry came together to

report require a new type of action plan in my opinion. It

tackle the way this report was presented to the public

involves accepting and recognizing that change is already

by the media. I believe with all my heart that it was

happening – not only with consumers expectations (just

absolutely vital and correct to balance the story with all

look at what McDonalds is saying in this issue) but also in

the positives about our culinary institution and will always

where and how fish and chips needs to embrace change.

take this stance because of what a robust, affordable and

Several months ago, before the NPD group report had

important part of the UK diet and economy Fish and Chips

even been written, I was an invited guest at the BFFF

has become. The opposite side of the coin though is that this Data is reliable

Since that day I have seen two futures for Fish and Chips

and there are lessons to learn from it

in my dreams. One that ends well and one that doesn’t

and opportunities to grab hold of too.

At the wrong end of this industry, there are shops that

(British Frozen Food Federation) awards luncheon at the

are struggling and existing in the economic landscape

Park Lane Hilton and I had an epiphany. I saw the solution

described by NPD.

that day already in place and working in another sector to

Most operators in the fish and chip trade are independent

all the challenges facing the fish and chip industry. Facing

owners who either don’t have the expertise or the budget

the challenges means the co-ordination and sharing

to develop marketing campaigns that compare or compete

of expertise, improved communication and assisting

with the corporate branding of rival QSR outlets. They’re

evolution – NOT LARGE SUMS OF MONEY.

often afraid to protect their margins too when it comes

Since that day I have seen two futures for Fish and Chips

to price in fear of losing the market share they currently

in my dreams. One that ends well and one that doesn’t. I’ve

enjoy. In fact recent debates on social media have even

shared both dreams with many friends in the trade since

explored the idea of standardizing portion sizes so that

and they all agree that the good dream is possible and the

pricing and customer expectations can be managed

bad dream is likely.

better. A great idea but only a few hundred - not 10,000 are listening.

Trade suppliers to Fish and Chip shops are doing an

One day, hopefully the right people will listen. If you want to know what I think needs to happen, join me at www.ffpforum.com and let me know your thoughts too.

awesome job. They’re constantly innovating packaging and

Mark Petrou

tirelessly creating new marketing ideas for Chippy owners

CHIP ADVISOR

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Hewigo's new light counter shines at Merchants A stunning new counter design from Hewigo is proving a hit at Merchants at Redditch. The ‘shattered’ glass inlay, giving a sparkling crystal effect, is lit from below by programmable LED coloured lighting.

“T

outlets in the West Midlands, is fitted with other recent design innovations from Hewigo. The front boasts the

he effect is so different from anything I have

new diamond panels which channel the light coming down

seen before,” says Merchants Michael Jordon.

from the LED lights to produce dramatic reflections and

“The counter is also warm to the touch by

also a sloping front which adds another stylish dimension

heating through a thermostatically controlled element similar to a heated window in a car,” adds Jason Bate of Hewigo who designed the counter top.

to the range.

Phillip Purkiss, Managing Director of Hewigo adds, “Just recently many of our progressive customers are looking

On the face of it, it might just appear as another gimmick

to add real style to their premises and due to our flexible

but Michael Jordon doesn’t agree. “Customer reaction

manufacturing at the Oldbury factory we are able to

to it has been remarkable and we’ve had new customers

respond.”

coming in just to see and touch it.”

The new 3-pan range at Merchants, who have four

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Fastfood Professional • May and June 2017

For further information contact Hewigo on 0121 544 9120 or visit www.hewigo.com

May and June 2017 • Fastfood Professional

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Fastfood Professional • May and June 2017

May and June 2017 • Fastfood Professional

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?

Why Enter the Awards

Celebrating the great tradition of fish and chips, the annual National Fish & Chip Awards showcase the best talent, quality and choice offered by fish and chip businesses across the UK. Rewarding excellence, the awards also put successful businesses on the map, via regional and national media coverage. Now in their 30th successful year, and recognised as one of the most prominent and respected seafood industry events in the UK, the awards have come to be regarded as the ‘Oscars’ of the fish and chips world.

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E

stablished in 1988, the awards, overseen by Seafish, continue to support the wider fish and chip industry by:

Rewarding individual excellence in a range of different award categories.

Playing a role in raising quality standards and providing a benchmark for all fish and chip businesses to aspire to.

Entering the awards can also add excitement in motivating staff to be the best.

Providing a robust platform from which to undertake a wide variety of media activity promoting the fish and chip sector and its many diverse facets, and to encourage the continued consumption of fish and chips amongst both the UK population and visitors to the country.

Entering the awards is easy and the accolade of being judged one of the best fish and chip businesses in the UK can have an enormous impact on business.

Media activity undertaken by Seafish in relation to the awards generates fantastic publicity for both participating businesses and the wider fish and chip sector.

Across

the

award

categories,

various judging rounds culminate at a prestigious awards ceremony in London in January where all the award winners are announced.

BOOST TO BUSINESS The accolade of being shortlisted in

the

awards

can

have

an

enormous impact on business – previous Regional winners’ of the flagship

Independent

Takeaway

Fish and Chip Shop of the Year Award category have seen their turnover increase by up to 50% and some past National winners have seen their turnover increase by as much as 100%!

However, at every stage of the awards there are fantastic local PR and marketing opportunities for businesses just by being part of the awards.

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TRAVEL AND LEARN

NEW FOR 2018

In a number of award categories, shortlisted businesses

In addition to a simplified and

also have the opportunity to join various all-expense-paid

more streamlined online entry

industry study trip visits, providing the opportunity to

process, one of the major

learn more about where our seafood comes from. Previous

changes to this year’s awards

visits have included trips to destinations including Norway

program is the increase in

and northeast Scotland.

the number of shops that will progress through the first

PAST WINNERS

stage of judging in the flagship

Read more on how entering the awards has made the

Independent Takeaway Fish

world of difference to

and Chip Shop of the Year

business owners at www.fishandchipawards.com/finalists-

Award – with the number of

and-winners/testimonials

shops receiving physical inshop judging visits increasing from 60 to 120.

“2016 was a fantastic year for us as national winners of

One of the main benefits of such a judging inspection

the IndependentTakeaway Fish and Chip Shop of the Year

being the valuable performance feedback report that

Award. Winning the title provided us with many new and

is supplied post-judging, providing often very valuable

exciting opportunities, including being invited to Japan

impartial insight to a shop’s operations – a process that

to cook for 10,000 people! It has been an honour to

if undertaken with a commercial mystery dining company

represent Seafish and the National Fish & Chip Awards on

could cost shop owners in the region of £100. Just one of

a global scale”.

the many benefits to be derived from being a part of the

James & Bonnie Ritchie, Simpsons of Cheltenham

National Fish & Chip Awards.

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Fastfood Professional • May and June 2017

May and June 2017 • Fastfood Professional

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AWARD CATEGORIES

HOW TO ENTER

The National Fish & Chip Awards encompass a variety of different

The awards are free to enter. To find out more and to

award categories: Independent Takeaway Fish and Chip Shop of the Year Award Open to all independent fish and chip businesses with a takeaway facility.

enter visit www.fishandchipawards.com or for further information e-mail awardsenquiry@seafish.co.uk You can also keep up to date with all the latest awards news via https://twitter.com/FishnChipAwards.

The 2018 awards open for entry on 1 May 2017.

Independent Fish and Chip Restaurant of the Year Award Open to all independent fish and chip restaurants.

Best Mobile Fish and Chip Operator Award Open to operators of mobile fish and chip businesses.

Best Multiple Fish and Chip Operator Award

CLOSING DATES The respective closing dates for the submission of completed entries to the various different award categories are:

Open to fish and chip operators with three or more outlets

Independent Takeaway Fish and Chip Shop of the

including franchises.

Year - 30 June 2017

Best Newcomer Award Open to fish and chip operators that are new to the industry and that have been in operation since no earlier than 1 May 2015.

Staff Training and Development Award Open to all fish and chip businesses.

Best Foodservice Operator Award

Drywite Young Fish Frier of the Year Award - 30 June 2017 Independent Fish and Chip Restaurant of the Year Award - 31 July 2017 Best Mobile Fish and Chip Operator Award - 31 July 2017 Good Catch – The Sustainable Seafood Award - 31 July 2017

Open to all foodservice operators that serve fish and chips

Best Multiple Fish and Chip Operator Award – 31

but where fish and chips is not their core offering - such as

August 2017

pubs, cafes, department stores, hotels, travel and leisure.

Best Newcomer Award – 31 August 2017

From Field to Frier Award Open to all fish and chip businesses and rewarding knowledge and promotion of responsible sourcing and sustainability practices.

Drywite Young Fish Frier of the Year Award Open to all applicants who are aged 25 years or younger as of 31 December 2017.

Marketing Innovation Award Open to all fish and chip businesses.

Good Catch – The Sustainable Seafood Award Open to all fish and chip businesses and rewarding knowledge and promotion of responsible sourcing and sustainability practices.

Healthy Eating ‘Fish and Chips’ Award Rewarding businesses that are excelling in educating and informing their customers on healthy choices and the nutritional values of fish and chips.

NFFF Quality Award ‘Champion Award’

staff Training and Development Award – 31 August 2017 Healthy Eating ‘Fish and Chips’ Award – 31 August 2017 Best Foodservice Operator Award – 30 September 2017 From Field to Frier Award – 30 September 2017 NFFF Quality Award ‘Champion Award’ – 30 September 2017 Marketing Innovation Award – 31 October 2017 ‘Fish & Chip Friday’ – The School Meal Education Award – 31 October 2017

ENTER AND WIN All businesses entering the awards by 30 July 2017 will also be entered into a free prize draw to win one of two places (along with travel and accommodation) on a training course of their choice at the KFE School of Frying Excellence www.kfeltd.co.uk/products/theschool-of-frying-excellence

Open to all current National Federation of Fish Friers Quality Award holders.

‘Fish & Chip Friday’ – The School Meal Education Award Open to entry from independent school catering operators and local council catering departments, and rewarding the serving of healthy fish and chips to school pupils.

17

Fastfood Professional • May and June 2017

May and June 2017 • Fastfood Professional

17

YOUNG’S CHANGE THEIR NAME TO YOUNG’S Young’s Foodservice is the new name for Young’s within the Foodservice sector.

Previously known as Young’s For Chefs the company recently updated their name to better reflect the wide variety of foodservice sectors in which they supply quality seafood.

W

ith a new look logo that brandishes the new name whilst still incorporating the traditional seascape Young’s customers are so familiar with,

this rebrand comes at a time when Young’s Foodservice are offering more products than ever to foodservice operators throughout the industry.

specifications,

www.youngsfoodservice.co.uk has also been launched to provide a dedicated, go-to site which gives information and support .

including

complete

ingredient

lists,

nutritional information, and details of any allergens as well as cooking instructions.

Visitors to the new website can also find out more about

The new website includes a handy product finder facility

the company’s award winning sustainability programme,

split into categories to allow users to easily navigate

Fish for Life, which is the way Young’s seek to improve

their way around the site and has been launched as part

their impact in everything they do, from sea to plate; a

of Young’s Foodservices’ continuing commitment to the

programme which they are extremely proud of.

foodservice sector.

For further information on Young’s Foodservice please

Each section of the website lists detailed product

call 0800 132 096 or visit www.youngsfoodservice.co.uk.

How Su

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 18

Fastfood Professional • May and June 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 May and June 2017 • Fastfood Professional

18

WANT AN EASIER WAY TO MANAGE FOOD SAFETY? NO PAPER. NO MISSED CHECKS. NO WORRIES

Checkit is a digital food safety management system that really will make your life easier. Created with the help of food inspectors, Checkit alerts you when checks are due or overdue, compiles your food safety records automatically, and saves time and money.

Once you’ve experienced Checkit, you’ll never go back to paper diaries and checklists.

BOOK A FREE DEMO TODAY. SPEAK TO US ON 01223 941450 OR VISIT 19

Fastfood Professional • May and June 2017

www.checkit.net

May and June 2017 • Fastfood Professional

19

Checkit makes food safety compliance simple Warwickshire Howe & Co franchise takes the heat out of food safety with Checkit

20

Fastfood Professional • May and June 2017

May and June 2017 • Fastfood Professional

20

H

owe & Co Fish and Chips franchisee, Richard, knew

that

food

safety

was

a

priority,

Automatically created food safety reports

particularly given the poor reputation of some

Checkit gets rid of food safety paperwork and checklists,

mobile catering vans. But he needed a way of

which are time-consuming to complete, check and file. It

making it easy to carry out food safety checks in a busy,

includes the handheld Checkit Memo pre-loaded with food

small van, ensuring that every order meets the highest

inspector approved checklists based on the Food Standards

standards of quality.

Agency’s ‘Safer Food Better Business’ (SFBB) procedures,

“As a new business, tackling food safety was potentially daunting”

a smart wireless temperature probe, real-time alerts and secure online storage for food safety records.

“While there is plenty of support from people such

When food hygiene tasks are due, they are automatically

as the Food Standards Agency, turning their advice

flagged on the Checkit Memo – and if they are missed you are

into action looked like a big job – and involved a lot of

immediately alerted. Food safety records are stored on the

paperwork” said Richard.

handset and when it next finds a WiFi signal it automatically

“When I got my pack through from NCASS with all the

sends them to the cloud and those records can’t be changed.

food safety paperwork and checklists, I thought being a

So if an EHO wants to see them during an inspection, you

van with limited space, having this cumbersome thing was

know you have secure, accurate, up to date records accessible

going to be quite difficult. Plus, it would get covered in

from anywhere through a smartphone, PC or tablet.

grease and be a hygiene disaster in itself”

Given the amount of paperwork involved most food

“Checkit is a handheld device that reminds me of all the

businesses struggle with managing food safety. Now with

checks for the day and saves me time when I’m serving.

new digital technology, fish and

It has all the checks we need to follow pre-loaded on the

chip businesses can ditch food

unit and simply flashes up when they are due, you do it

safety paperwork and safeguard

then and there – job done. It shows we’re serious about

hygiene in an easy to use, cost-

food safety and customers love the extra reassurance it

effective way.

gives them. It works out of the box and is easy to use and

To find out more visit Checkit.

cheaper than a smartphone.”

net or call 01223 941450.

21

Fastfood Professional • May and June 2017

May and June 2017 • Fastfood Professional

21

Blakemans ‘ Gastro’ and Ready Cooked Range Blakeman’s, to complement their renowned ‘Supreme’ sausage, have addd a range of ready cooked products available including a new Gastro Range of high meat content Pork Sausage and Pork and Herb Sausage made with the finest British Pork and a savoury Pork, Sage and Onion Stuffing Ball with a hint of lemon.

A

fourth addition to this quality range of products is the ‘Gourmet Hot Dog’ a premium take on a classic favourite.

The ‘Gastro’ range are supplied packed in

handy 1kg Polybags and 10 bags to a carton. Complementary to the ‘Gastro’ range Blakeman’s also manufacture an ‘Italian Style’ Meatball and a fine ‘Sausage Whirl’, ideal for the sub/sandwich and gastro pub markets.

These new products give the casual dining, gastro pubs, hotels and quick service sectors a high quality alternative for their menu, a bonus in this rapidly evolving eating out market.

Keeping pace with the changing demands of catering and retail customers, Blakemans have developed an unbeatable product range having achieved this status by a substantial investment in it’s state of the art manufacturing, storage and distribution facility, an operation which is a model to the rest of Europe.

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Fastfood Professional • May and June 2017

May and June 2017 • Fastfood Professional

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23

Fastfood Professional • May and June 2017

May and June 2017 • Fastfood Professional

23

McDonalds lays out its blue print for future success After admitting that McDonald’s did not anticipate that their customers expectations would grow beyond their historic quality and service

M

cDonalds are putting their focus into convenience and technology in an attempt to draw in customers from competing quick service restaurants. They announced

the introduction of mobile order and pay in 20,000 restaurants by the end of 2017, adding that the technology

standards, the burger chain giant

will accelerate its growth in delivery.

has now recently announced their

simply didn’t keep pace with them,” the company said in its

long-term growth strategy to

“As customers’ expectations increased, McDonald’s statement. “Making meaningful improvements in quality, convenience, and value will win back some of McDonald’s

recover and boost their performance

best customers.”

going forward.

“Experience of the Future” restaurant design - which will

In the U.S., they will also accelerate roll out of its contain “kiosk” ordering and table service. The idea is to embrace and allow for consumers being increasing likely to purchase using a mobile app in a “more modern, more exciting restaurant environment.” Through the mobile order and pay feature, McDonald’s says its customers will also be able to skip the drive thru and choose curbside

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Fastfood Professional • May and June 2017

May and June 2017 • Fastfood Professional

24

URGER •B S

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the already placed order code from the app and the order will be ready for pickup at the window.

McDonald’s plans to remodel around 650 restaurants in 2017 to the Experience of the Future design, and when combined with previously modernized restaurants, the U.S. will have around 2,500 locations. By the end of 2020, the company intends to have most of its U.S. free-standing restaurants updated to this design.

“To deliver sustained growth, we have to attract

Smash Burger to Open More New Uk Restaurants.

S

mashburger are one of the fastest growing restaurant concepts in the US, and now they’re planning a UK

assault with the announcement of five new UK restaurants

more customers, more often,” president and CEO

in Bath, Glasgow, Dunfermline, Wednesbury and Inverness.

Steve Easterbrook said in a statement. “Our greatest

These branches are following the launch of the brand in

opportunities reside at the very heart of our brand—our

Milton Keynes, Brighton and Newcastle.

food, value, and the customer experience.”

McDonald’s says it is “uniquely positioned to become

You can find more information by visiting

the global leader in delivery.” According to their own

www.smashburger.co.uk

internal data, in its top five markets, nearly 75 percent of the population lives within 3 miles of a location. Last year, McDonald’s China delivery business increased by 30 percent.

“Through

enhanced

technology

to

elevate

and

modernize the customer experience, a focus on the quality and value of our food and redefined convenience through delivery, we have a bold vision for the future and the urgency to act on it,” Easterbrook says. “We are moving with velocity to drive profitable growth and becoming an even better McDonald’s serving more customers delicious food each day around the world.

25

Fastfood Professional • May and June 2017

May and June 2017 • Fastfood Professional

• IC FO

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delivery. If customers choose the drive thru, they will read

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25

Fast & Healthy Chicken Burgers Burgers remain king according to Horizons data from winter 2015. The market research company which tracks foodservice market trends report that beef burgers remain the UK’s favourite out of home meal followed in second place by pizza and in third place are chicken burgers. The recent troubled economic climate has not stopped people from eating out of the home but it has influenced what they choose to eat and this has been a positive result for the burger sector

B

urgers and any hand held hot snack are perfect for fast food caterers to exploit the UK consumer love affair with burgers. Chicken burgers have become very popular as a healthier alternative to

beef burgers due to their low fat content and come in at an average £1 cheaper than beef burgers.

Riverside Food Services have been producing premium quality chicken products since 1983.

Their chicken

burgers are available in 57g, 85g and 113g (quarter pound) sizes to suit large and small appetites and coated in a choice of crispy batter, golden breadcrumb, southern fried breadcrumb or a hot n spicy breadcrumb to satisfy all tastes.

Available in wholesale bulk and cater size packs with a five-way cook from frozen in minutes, Riverside’s chicken burgers offer quick and easy preparation for busy caterers. Riverside’s products are individually quick frozen so caterers can grab only what they need from the freezer with no wastage.

Visit Riverside’s website @ www.riversidefoods.co.uk for more delicious details or contact Mrs Bonita Smith on 01691 839288.

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Fastfood Professional • May and June 2017

May and June 2017 • Fastfood Professional

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May and June 2017 • Fastfood Professional

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Fastfood Professional • May and June 2017

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producing higher quantities on demand. Designed to

a fast food offering. Quick, simple and cheap

cook the burgers simultaneously before holding them in

to produce, enhanced with any number

the optimum conditions until ready to serve, appliances

Microprocessor temperature control preserves quality featuring this technology are quickly becoming essential whilst maintaining moisture and texture during holding burgers not only deliver significant for many establishments.

of toppings, flavours and sauces, when

produced correctly,

margins for the business but also ensure a growing

At Jestic Express, we’re committed to supporting fast

audience of loyal customers who return on a regular basis.

food professionals with the latest technology and catering

to increased yields To make the most ofLeads the opportunity presented by

burgers, fast food

when equipment cooking for andtheir business. Designed specifically for allows food to stay fresher for longer professionals should consider using holding cooked food items, such as burgers, over an

quality, seasonal ingredients, a fresh bread roll or brioche

extended period, the Jestic Express portfolio includes

bun and where possible, homemade burger patties created

Winston CVap Hot Holding equipment. Allowing for

from the finest cuts of meat, blended with a range deliciousavailable, mix Wide product of herbs and spices.

greater control and flexibility, the CVap range enables from holding to maintain output, even during peak periods. drawers and cabinets to cook andoperators hold ovens

Having created a bespoke recipe, it is equally important

By controlling the temperature and humidity levels within

to consider the cooking method and how this will impact

the holding cabinet, businesses can deliver significantly

on the flavour, the texture andto how thecontrollers cook time willprovide simple increased yields, decrease wastage and achieve a greater Easy use impact on service during busy periods. Grilling offers the

operation and perfect results everyproduct time consistency.

traditional taste and texture associated with a burger,

Furthermore, the technology created for the CVap

but can lead to the meat drying out if overcooked

range allows the user to safely cook high risk meat

or not served straight from the grill. More and more

products, including the ‘pink burger’ before holding them

caterers are seeing the significant benefits of the latest

in line with the regulated ‘FSA 6-log 10’ cook times and

‘cook and hold’ technology when it comes to efficiently

temperatures, without

adversely affecting the colour

and texture of the product. As the trend for ‘pink burgers’ continues to dominate both the industry and the news, it’s become essential that businesses consider how to comply with regulations, something which, when cooked correctly, can be achieve with the Winston CVap Hot Holding range

Jestic Express.” ntrolled Vapour provides precise controlfromover a food’s For more information on the Winston CVap range or to find out about the other commercial products supplied mperature, moisture & texture whilst preserving quality.

by Jestic Express, please visit www.jesticexpress.co.uk or call 01892 831960

www.jestic.co.uk | info@jestic.co.uk | 01892 831 960 28

Fastfood Professional • May and June 2017

May and June 2017 • Fastfood Professional

•I • BREAD S DS

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urgers are for many businesses the staple of

28

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Steve Morris, Sales Director at Jestic Foodservice Equipment talks to FFP

FO

EN

Building aBetterBurger

FO

Microprocessor temperature control preserves quality whilst maintaining moisture and texture during holding

Leads to increased yields when cooking and allows food to stay fresher for longer

Wide product range available, from holding drawers and cabinets to cook and hold ovens

Easy to use controllers provide simple operation and perfect results every time

Controlled Vapour provides precise control over a food’s temperature, moisture & texture whilst preserving quality.

www.jestic.co.uk | info@jestic.co.uk | 01892 831 960 29

Fastfood Professional • May and June 2017

May and June 2017 • Fastfood Professional

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P

• BREAD S DS

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Double A Kebab continues to be at the forefront in the kebab industry by gaining a BRC “A” Grade Accreditation.

B

RC accreditation is a global standard for food

In the last few years, alongside the strong performance

manufacture where manufacturing practices,

of the core kebab product, Double A have seen growth

traceability

constantly

in the manufacturing of products for other big brands in

and

hygiene

are

monitored at the highest level. Double A

food retail and food service. BRC accreditation will see this

achieved their accreditation at the first attempt with the

diversification continue. “Our Kebab product will always be

help of Ian Trevor at the BRC Consultancy firm Foodfix Ltd.

at the heart of the company.” Martyn explains, “It’s what

Martyn Hayward, Operations Manager, said “It’s good

made us. However, for the company to grow we needed to

to have a team wanting to work to the highest standards.

find new customers and markets to serve. We certainly

Knowing that we are manufacturing to the hygiene and

won’t be neglecting the kebab but, now we have the BRC

labelling levels required for selling to supermarkets really

accreditation, we are able to serve the customers who

does add a large element of trust to the Double A brand.

have been knocking on our door wanting us to manufature

Gaining external accreditation was hard work but confirms

products on their behalf.”

everything we do to our customers which is fantastic.”

The future of the Double A Kebab is secure, that side

With the new FSA food labelling laws and todays focus

of the business will not change except for manufacturing

on food authenticity, the BRC listing gives the Double A

under BRC conditions. The company growth will continue

customer trust and safety in the Double A brand. Double A

as it evolves into a food processing company and in new

have also invested in the factory and warehousing. Martyn

sectors.

continues, “Those who have previously visited our premises

For more information contact Double A Kebab Ltd.

will know that they weren’t too shabby to start with. Now,

01623 422888 info@doubleakebab.co.uk

with over £100k investment in the building alone, we are

Foodfix Ltd www.foodfix.co.uk

set for the future growth of Double A in both the kebab

Full details of BRC accreditation can be found at

market and others that we manufacture products for.”

www.brcglobalstandards.com.

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Fastfood Professional • May and June 2017

May and June 2017 • Fastfood Professional

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The Double A “Keburger” is not kebab meat in the shape of a burger. The Keburger is a premium quality beef burger with the beef sourced from the UK and Southern Ireland. The famous Double A spice pack is added to the burger mince to give the Keburger the unique taste that Double A customers have enjoyed for over 25 years.

M

artyn Hayward, Operations Manager at

answers Martyn, “Let’s face it, most people love a kebab

Double A Kebab. “We pride ourselves on

but the Keburger is a more day time friendly way of

the quality and taste of our kebab, so why

enjoying the flavours. And for the vendor, it gives them

not put the experience we have in spicing

a great kebab product without the need to add any more

meats into a burger product? It’s a fantastic, home-made

machinery”. The Keburger is best cooked on a grill or

style, burger with an extra kick of flavour.”

hotplate, but is also robust enough for those looking to

The flavour is one thing, but the team at Double A

deep fry them battered.

wanted to go one further step in the design. “We looked

The Keburger is available from selected catering

at the fast food market and saw plenty of burgers that

wholesalers in cases of 48 & 24 x 4oz burgers. Samples

didn’t look that appealing.” continued Martyn, “We

are available on request from wholesalers or directly from

purposely went for a production system that gave a

Double A Kebab.

shape which was closer to a handmade look. We think

Caterers or wholesalers interested in the product

we’ve achieved the brief of a good looking burger with a

can call Double A on 01623 422888 or email to info@

fantastic taste and texture.”

doubleakebab.co.uk.

Is there a market for a Keburger? “We think so, yes” 31

Fastfood Professional • May and June 2017

For more information - www.keburger.co.uk.

May and June 2017 • Fastfood Professional

31

A

Grab andGo Must Have

Heather Beattie, Brand Manager for Nisbets Plc describes to FFP why a rapid combination oven is a must have kitchen essential in todays grab and go fast food market..

“W

ith

of

(MXP5221/3) has a user-friendly touch screen colour LCD

customers looking to grab quick

an

increasing

number

display that will be easy to use by any member of the

and tasty snacks on the go, it’s

kitchen staff.

essential that fast food operators

With space often at a premium within most kitchens,

ensure they include a wide variety of grab and go choices

multi-purpose pieces of equipment such as this are a

to cater for this market.

great investment for fast food outlets. Heavy-duty kit

With many now working longer hours and taking shorter

such as high speed combi ovens will allow operators to

lunch breaks, it’s hardly surprising that grab and go

roast, bake, steam, and grill and poach all with just one

choices such as burgers, sandwiches, subs and baguettes

piece of equipment.

have become so popular. As well as offering a wide range

With a capacity of 39Ltrs and a temperature range of

of choices and including healthier snack options fast food

90°C to 270°C, the sleek stainless steel touch screen unit

outlets need to make sure that they can prepare and serve

enables fast food operators to program cooking times and

grab and go choices quickly as customers looking for such

settings for up to 340 different menu items at any one

options often don’t have much time to spare.”

time which can be automatically updated using either Wi-

Despite the trend for different styles of cuisine when

Fi, ethernet or USB port.

it comes to grab and go choices, there are some classics

The MXP can be supplied in single or three phase

that operators should be sure to include in their snack

supply. It is supplied as standard with a catalytic converter

menus such as burgers, sandwiches, subs and baguettes.

thus eliminating any need for ventilation/extraction.

Perfect for preparing tempting hot snacks such as

The Menumaster High Speed Combination Oven CR853

these with a variety of both meat and vegetarian fillings

(MXP5221/3) combines three cooking modes: forced

is

convection, microwave and infra-red radiant for high

the Menumaster Speed Combination Oven CR853

(MXP5221/3) from Nisbets.

An extremely powerful catering solution, the Menumaster will allow the rapid cooking of batches of food up to 15x faster than a convection oven,

speed cooking that will make it a god-send for any busy kitchen.

Both models are extremely compact making either choice perfect for those with limited kitchen space.”

ensuring customers aren’t kept waiting, even during

www.nisbets.co.uk

peak times, meaning it’s ideal for preparing a wide

Tel: 0845 1405555

variety of hot snacks.

The Menumaster High Speed Combination Oven CR853 32

Fastfood Professional • May and June 2017

May and June 2017 • Fastfood Professional

32

NEW HMC Approved Beef Burger

Our Halal Monitoring Committee (HMC) Beef Burgers are crafted using only certified HMC suppliers of beef and seasonings, with our famous market-leading Superior recipe.

All HMC burgers are made on a dedicated day at the factory and are monitored by HMC inspectors to ensure that the finished product meets the genuine expectations of the Muslim faith. Each box is individually serialised (by way of a sealed sticker) for full traceability and authenticity of product.

Formed in 2000 and based in beautiful Mid Wales, our current premises are soon to be replaced by our brand-new £3.5m purpose-built factory. With a turnover in excess of £10m, we primarily supply the Fast Food and Foodservice markets. All of our products have full traceability and can be purchased with absolute peace of mind.

We are sole manufacturer to our holding company Sparks Catering Butchers Ltd who have the market leading ‘Sparks brand’ of beef burgers. The Burger Manufacturing Co Ltd also supplies strategically placed wholesalers around the UK and into mainland Europe.

To discuss your individual requirements, or for information on any of our products, please contact us using the Mark Cornall Sales & Marketing Manager, The Burger Manufacturing Company Ltd Tel: 0845 1205 505 number overleaf.

33

Fastfood Professional • May and June 2017

www.qualityburgers.co.uk

May and June 2017 • Fastfood Professional

33

Crucials New Look and New

Flavours have got You and Your

Menu Covered!!

such a large range yet don’t manufacture this classic

Crucials, the sauce which dominates the fast food industry across the UK with over 20 flavours and various sizes has a brand new look.

is ideal to serve with fish, tartare is available to purchase

W

accompaniment to Fish & Chips. After listening to their customers Crucials got to work and their Tartare is now part of the line-up. A perfectly creamy yet zingy sauce that now. Crucials has also released a brand new ketchup in a 290g glass bottle. The product adds class to a chippy shelf and provides another revenue stream to owners. It’s thick, rich, fruity and bursting with flavour. It’s a must have to sell in your chippy.

As well as these new sauces, Crucials still has an incredible variety varying from classics such as brown sauce, mint sauce, curry sauce, bbq, salad cream, burger sauce, burger relish, yoghurt mint and mustard.

ith a label refresh to catch the eye using

Then there’s the mayo range; spicy mayo, garlic mayo

brighter colours, the brand has also created

and creamy mayo. An incredible hot sauce range which

two new flavours. As Crucials began their

include the infamous hot stuff, extra hot, chilli garlic, Thai

humble beginnings catering to fast food

style sweet chilli, sweet chilli and peri peri.

outlets, they have gone back to their roots and created

There is literally a flavour for everyone with many

a unique first of its kind Kebab House Chilli and a British

sauces also available in 500ml, 1L, 2.27L, 4.5KG and 5L,

classic Tartare.

meaning that for added value Crucials sauce are available

Crucials spent time in London kebab shops and

to sell for personal use. If you’re looking for high quality

restaurants researching the unique sauces available to

sauces that add great value look no further - Crucials has

serve with kebabs. Many restaurant owners commented

you and your menu covered!

that creating their chilli sauce in particular was both time consuming and often created unnecessary waste.

They said if someone were able to match the sauce they painstakingly make from scratch they’d use it.

Although it was a challenge Crucials had to have a go.

Working closely with kebab house owners, one month later Kebab House Chilli was born, and with a unique flavour profile and an exclusive spice blend this thick-bodied, high quality sauce is now available for purchase. It is a must have for anyone serving kebabs across the country.

At the same time Crucials were developing a Tartare sauce. Many customers had enquired why Crucials have 34

Fastfood Professional • May and June 2017

Head over to the crucials website it really is hot stuff - www.thecrucialsaucecompany.co.uk May and June 2017 • Fastfood Professional

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May and and April June 2017 • Fastfood Professional March

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Pan’ Artisan have the bread solution for your menu Continental and ethnic breads are trending and the speciality bread and bakery sector is flourishing as today’s consumers seek more choice, are more adventurous in what they will try and are generally more educated in terms of provenance, quality ingredients and authenticity 37

Fastfood Professional • May and June 2017

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s an award winning specialist producer of frozen, full and partbaked dough-based products for the foodservice industry, Pan’Artisan distinguishes itself as a producer of genuinely handcrafted baked goods, using the finest natural ingredients. Their

range includes dough balls, pizza bases and speciality breads using traditional methods and innovative recipes. Pan’Artisan works closely with its customers sharing knowledge and expertise to develop menu solutions specific to a business’s needs and can provide bespoke bakery services when required.

Pan’Artisan’s extremely versatile Focaccia Romana is a popular addition to the portfolio. Originally produced in central Italy, over time Focaccia Romana has spread throughout the country, with regional variations, as its popularity has grown. It is created from simple dough, using a high protein, ‘00’, Italian flour with a 92% liquid to flour ratio, which produces an extremely light, open structured bread that is easily digestible and stays fresher for longer.

During its production it undergoes many stages of hand-crafting as it is too difficult to handle the dough by machine, before it is rested and proved. This results in a product which captures all of the features of classic, Italian bread, now available frozen for the ultimate in convenience.

Easy to use, this deliciously Italian bread can be ready to eat in minutes; once thawed and baked it can either be served the Italian way, as a cold, open sandwich; used as an alternative filled sandwich carrier; or topped and baked in the oven as a hot snack or pizza with a difference. It is so tasty, it can even be eaten simply plain, as an accompaniment to cold meats, cheeses, soups, salads and a host of other dishes.

Pan’Artisan’s newly launched Artisan Speciality Bread range ticks all the boxes in terms of consumers’ and caterers’ needs, offering a selection of gourmet breads. Created from fine quality, carefully sourced ingredients, the six varieties of delicious breads cater to many styles of service and offer an adaptable and easy to use product encompassing many uses; be that a breakfast or teatime treat, authentic deli sandwich carrier, as part of a sharing platter, for dips or as an accompaniment to a meal.

Richard Jansen, Managing Director, Pan’Artisan; “In keeping with the emerging and growing trend for versatile, food-on-the-go and casual dining options, and taking into consideration the merging of meal time occasions, we have launched a range of Artisan Speciality Breads, perfectly suited to a variety of meal situations and service styles, whether take out, snack or full service.”

•

Green Olive or Black Olive and Pepper bread sticks, a high ratio of premium quality Spanish olives, encased in a light, crispy rustic bread, providing a great sandwich carrier, pre-dinner or sharing bread.

•

Fresh Onion bread sticks with a light texture and fragrant onion taste, ideal for an aromatic, tasty sandwich carrier or simply warmed as part of a cheese platter or sharing dish.

•

Rustic Bread with Bell Peppers – incorporating fresh baby bell peppers, great as a carrier or with dips.

•

Multi Cereal Bread Sticks containing a mix of grains and cereals, light in texture, rich in flavour and aroma. A perfect breakfast bread or snack; try using lighter fillings for a healthy option.

• Mini Raisin Bread Sticks providing a naturally sweet and healthier alternative to cakes or patisserie. This bread is slightly smaller in size, so makes a wonderful snack or teatime treat, a great choice for younger consumers.

For more information on the Pan’Artisan range of products call 01730 811490 or visit www.panartisan.com May and June 2017 • Fastfood Professional

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of latest food trends, suggests

Central Foods Simple tweaks to bread ranges could help fast food operators take advantage of one of the key trends for 2017, gourmet fast food

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as being popular during 2017 as well.”

Burgers and similar items can be ‘pimped up’ in a range of ways. Try adding a portion of mac ‘n’ cheese on top of the burger for maximum wow factor and visual appeal, or pretzels or nachos for extra crunch and texture, or a grilled pineapple ring topped with caramelised onions for a sweet/savoury flavour explosion, suggested Gordon.

There are also different cheeses, such as feta, manchego, Parmesan or blue cheese, that could be used, or different sauces, such as bacon marmalade, hummous, satay or even jam or honey, which tap into another 2017 trend, the popularity of sweet flavours for savoury foods. Another idea for gourmet fast food products is to add different vegetables or salads, such as avocado, red cabbage slaw, spinach or sweetcorn.

“Caterers can tap into their imaginations and use artisan breads in novels ways other than by filling as well – why not use as the base for ‘posh’ pizzas?” added Gordon.

Central Foods, which is based in Northamptonshire,

rozen food distributor Central Foods has

supplies more than 220 independent wholesalers, as

highlighted that gourmet fast food has been

well as larger national and regional wholesalers, along

identified as one of the trends that food experts

with foodservice caterers across the entire foodservice

have discovered is now popular with the public;

industry, including fast food operators. It offers an

it is relatively easy for fast food professionals to get behind

extensive range of frozen breads, including the KaterBake

this trend - by adding speciality breads onto menus, said

range, which features pittas, tortillas, chapatti and

Gordon Lauder, managing director of Central Foods.

Lebanese flatbread.

“Pimped up fast food has been identified as one of this

“Frozen breads are handy to help with back-up supplies

year’s trends in the foodservice sector,” explained Gordon.

if demand unexpectedly increases, and, of course, being

“One way that fast food professionals can take advantage

able to defrost and serve just what is required is key to

of this is by serving up something a bit special in terms of

reducing waste and unnecessary costs,” added Gordon.

bread, such as a Lebanese flatbread. It’s an ideal base for

Offering a one-stop shop to the foodservice sector,

a wrap that can be eaten in or taken away, and helps to

Central Foods sources products from around the world

give the menu item a more ‘premium’ feel and taste.

and the UK, supplying more than 400 different lines,

“There’s a wide range of frozen artisan bread now available, whether that’s pitta, tortilla, naan or chapatti,

ranging from meat, bakery items and canapés through to buffet products, desserts and puddings.

and these products are really versatile when it comes to

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fresh-baked trend that’s been identified by food experts

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“Not only can they be used as the base for a pimped up fast food product, they also take advantage of the artisan/

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fast food, as they can be topped or filled.

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For more information visit www.centralfoods.co.uk May and June 2017 • Fastfood Professional

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Gluten-free pizza bases from Central Foods stretch 250 times higher than Tower of Pisa As demand for gluten-free products soars, frozen food distributor Central Foods has revealed that if all the 12-inch gluten-free pizza bases it sold in the last year were laid end-to-end it would measure 250 times the height of the Leaning Tower of Pisa

T

he Northamptonshire-based company, which

particularly popular and we’ve sold the equivalent of

supplies foodservice outlets across the UK and

250 times the height of the Leaning Tower of Pisa, if we

abroad, reports a growing demand for free-from,

were to lay them end to end.

vegetarian and vegan items.

And with Coeliac Awareness Week 2017 in May, the firm

has been reviewing its most popular gluten-free items.

“While many foodservice operators already include gluten-free items that are suitable for coeliacs on their menus, Coeliac Awareness Week, from 8th to 14th May, is

“Coeliac UK estimates that there are now over 1.3

the chance for them to offer additional gluten-free items –

million Britons or 3% of British adults following a gluten-

perhaps as specials or extra dishes. It’s also the chance for

free diet. In addition, 8.58 million, or 13%, are avoiding

operators to consider joining the Gluten Freevolution – a

gluten in their diet, so it’s hardly surprising that we are

new campaign being launched by Coeliac UK.”

seeing an increase in demand for gluten-free items from

Central Foods, which is based at Collingtree near

foodservice operators such as pubs, restaurants, hotels,

Northampton, supplies more than 220 independent

coffee shops and other outlets,” said Gordon Lauder, MD

wholesalers, as well as larger national and regional

of frozen food distributor Central Foods.

wholesalers. It also supplies to foodservice caterers across

“We are proud to have been supplying the catering

the entire foodservice industry, including pubs, hotels,

industry with frozen, ready-prepared, sweet and

restaurants, staff canteens, schools, hospitals, coffee

savoury gluten-free products since 2009, and to have

shops, football grounds and universities.

worked with Coeliac UK to raise awareness about the issue in the industry.

Offering a one-stop shop to the foodservice sector, it sources products from around the world and the

“The gluten-free range that we offer is extensive,

UK, supplying more than 400 different lines, ranging

including meat products, pizza bases and wraps, cakes,

from meat, bakery items and canapés through to buffet

slices and tarts, macarons and desserts. Demand

products, desserts and puddings.

has been growing across the gluten-free range, but it’s noticeable that the gluten-free pizza bases are

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Fastfood Professional • May and June 2017

For more information visit www.centralfoods.co.uk

May and June 2017 • Fastfood Professional

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Big Softy baker provides top tips to offer sub rolls with a wow factor ®

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the sub roll.

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It has created menu ideas for its products, including the

“Sub rolls are really popular at lunchtimes

Big Softy® sub roll, in special ‘chef’s corner’ sections on

particularly, but, as the product is so versatile, it’s ideal for

its website www.buttfoods.co.uk. Options for the sub rolls

all sorts of other dining occasions, and fast food operators

include the Big Softy® All-day Breakfast, the Big Softy® A

should make the most of these opportunities,” said David

dip in the Med, and the Away Day.

Williams, managing director of specialist baker Butt Foods.

Fully baked, so operators simply thaw and serve, the

“All it takes is a bit of imagination and a range of

sub rolls are available in eight inch and eleven and a half

ingredients, and the Big Softy® sub roll can easily become

inch, in white, multigrain and semolina flavours.

the basis for a whole host of appealing menu items which

“We hand slice our subs, so operators don’t have

stretch from breakfast right through to late night. Hand

to, and bake them in specially designed moulds for

held, grab-and-go or eat in…packed with interesting

an authentic look and feel that makes them great to

ingredients and full-on flavours…they make perfect fast

eat,” added David. “Sub rolls offer an excellent profit

food options.

opportunity, as the trend for sub-style sandwiches

“The trend for sub-style sandwiches continues to grow,

continues to grow, with an ever-expanding younger

so it makes great commercial sense to create a selection

market looking for alternatives to sliced bread and

of appealing filled sub roll ideas to boost custom at as

crusty baguettes. Whatever your fillings, there’s a Big

many different times of the day as possible.”

Softy® sub roll to complement them perfectly.”

The Nottingham-based bakery, which sells its products through frozen food distributor Central Foods, supplies a 41

Fastfood Professional • May and June 2017

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range of speciality breads including naans, flatbreads and

lunchtime, tea and late-night opportunities…

Visit www.buttfoods.co.uk or www.centralfoods.co.uk for more details.

May and June 2017 • Fastfood Professional

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he ideas include options suitable for breakfast, as well as everything in between.

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Big Softy® sub rolls manufacturer Butt Foods has drawn up a range of menu ideas to help fast-food operators make the most of the popular bakery item which is currently going down a storm on the high street.

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DRIVER COMPETITION

Need Speed!

The for

Fast Food Pro Magazine is launching an amazing reader competition this month where one lucky fast food operator is going to win a unique - money can’t buy prize…

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Fastfood Professional • May and June 2017

May and June 2017 • Fastfood Professional

42

W

ey on e! m iz - pr ue y iq bu un ’t a can

IN

!

W

e’ve teamed up with Mini Challenge - John Cooper Works - ace racing car driver Charlie Butler Henderson and you could win his services at your business in his race car as a

“very fast food” delivery driver for a day.

Fast Food Pro Mag is proud to be sponsoring Mini Brand Ambassador – C.B.H. in his campaign to regain his title as Champion after winning top honours in 2015 and losing out last year to a huge mid season smash that put him into second place in 2016.

The 2017 season is well under way with Charlie riding high – 2nd in the championship with 3 podium finishes from 4 races. You can follow his progress live via the Front Runner digital TV channel (SKY ch.468, Freeview ch.91) and on facebook live.

The lucky winner of our FREE TO ENTER competition will have Charlie Butler Henderson visit your business in his Race Suit, sign autographs, deliver meals and participate in some fun PR or charitable promotion for your business and for you to share with your local or social media, family, friends and customers.

All you have to do to be in with a chance of winning this great prize is tell us who is Charlie Butler Henderson’s famous car crazy Sister?

Enter by either visiting the competition thread at www. ffpforum.com or by emailing us with your name and contact details to athol@fastfoodpro.com The competition closes August 31st – when 1 lucky reader will be drawn at random. Judges decision is final.

(Terms and conditions apply) 43

Fastfood Professional • May and June 2017

May and June 2017 • Fastfood Professional

43

Future Digital The

is

Fast Food Pro asked Barry Dickman, director of BD Signs Ltd why he has invested tens of thousands of pounds in creating and developing his unique BDigital system instead of offering just the traditional printed poster in a light box Barry’s response...

“We can all see that the future of technology is Phones, tablets and TVs. It’s all to do with the interaction of you and the customer. Selling food in your shop is a must but how you up-sell and make more profit is an art form called “marketing”. This is not just telling customers what you do – it is persuading them to spend more money which the industry classes as “up-selling” whilst they experience a more modern, up to date environment.

Today’s consumer is also more interested in where there product comes from such as “locally sourced items” and “Healthy Options”. They also want to know what your business ethos is such as history and nostalgia.

To do all the above can be a time consuming exercise or can clutter the shop with information. Both are things you don’t want to do. Even though we have been supplying and still do the above in print we have found that it can date easily and also be a long winded exercise for the customer

what most companies do not tell you is the restriction to

to get the finished article from us. This is why we decided

your designs when you are wanting any amendments to

to supply a self sustaining digital display system where you

either your layout or content on the digital design. BD Signs

can create your own brand and adverts.

believes that you should have the freedom to have an all

This is where the BDigital display comes into play. We are talking about a system that you can control yourself and

inclusive access to your digital system and be given the ability to create your own displays.

choose what you want to advertise during any time of the day.

This is an exciting opportunity to really show your

We are the market leaders in the industry for the all

potential customers that you mean business. Show your

inclusive design schedule and display. The fact is that we

customers what you sell. Show them what your products are

have over 3000 images and videos that are available to

all about with our large image and video library. It doesn’t

you 24/7 at a touch of a button. No other company will give

end there. We also have hundreds of templates for you to

you the ability to access this much to a stand alone system.

choose from and hundreds more that are been designed

When making the decision in buying a digital system you

every year just for you. We care about helping our clients

will come across a lot of companies that will promise the

expand their company and we get a positive satisfaction in

ability to create anything. Now this is mostly true but

seeing our clients succeed.”

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ECREA READS • READS • • IC M •B •B Barry Dickman has and can still fry, serve and produce great Fish and Chips. He understands the fast food industry

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For more infomation: Tel: 0800 1953622 www.bdsignsnottingham.co.uk Info@bdsignsnottingham.co.uk Unit 18, Bailey Brook Industrial Estate, 45

Fastfood Professional • May and June 2017

May and June 2017 Mill, • Fastfood Professional Langley Nottingham, NG16 45 4BE

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and applies his knowledge to supplying it with the latest tools to promote fish, chips and much much more..

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Promote items that have more profit by making adding transitions.

Change prices live so they can appear within minutes on the system.

Plan ahead for future campaigns.

CUS ON CUS ON CUS ON FO FO FO URG EADS E R READS • B Promote different items or menus from lunch time to night time.

R B B • • S • • Access from anywhere in the world to make changes.

Create seasonal promotions for Father’s Day, Christmas, winter warmers & summer sensations.

“Add it for 99p” promotions.

Play videos.

Create customer interaction.

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STRAIGHT FORWARD BENEFITS TO DIGITAL MENUS:

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SimpleOrder makes ordering simple and pricing a doddle It wasn’t long ago that most restaurants were performing all of their back of house operations using paper and spreadsheets. Most purchasing was done through phone calls, inventory was manually recorded and pricing menus was a guessing game. As other industries around the world were digitizing all of their operations, including the restaurant dining room by using a POS system, the restaurant kitchen was trapped in the throes of the past.

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needed to find a platform to organize our operations, especially for internal orders. It was really hard for ECREA • IC M

all of our stores to order from our central kitchen in DS • BREA EA

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a uniformed, organized way. Before we started using SimpleOrder we were doing all of our orders in a GoogleDoc which led to a lot of disorganization and confusion. Orders weren’t being read properly and many orders went missing, so we knew we needed to find a solution. “

their inventory management system. This revolutionary technology promotes restaurant success by significantly

“Once we started using the SimpleOrder platform

reducing time counting inventory, eliminating errors and

for purchasing, everything became organized and

pinpointing alarming variances swiftly, so theft and waste

easy to use. The platform is just so user friendly

can be handled before they become a serious problem.

and streamlined, that it helps us all be on the same

SimpleOrder customers receive easy to read reports that

page. We can put in orders, modify orders and cancel

track real time inventory counts, so that they can always

orders quickly and efficiently. SimpleOrder allows

be informed about what they have and what they need. By

us to manage our central kitchen in a professional

having a clear inventory count, restaurants will know the

way, saving us lots of time and streamlining our

exact value of their goods, how much it costs to make a

operations. “

dish and can therefore accurately price their menus.

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How has SimpleOrder helped your business?

system makes it possible for restaurants to automate

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SimpleOrder’s one of a kind automatic inventory

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that they can make smarter choices.

•

a more solid understanding of the financial standing, so

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restaurant’s accounting is more accurate and owners have

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through paper receipts and calculating totals. In turn, the

S•

accounting system, saving hours and hours of time going

stores and a wholesale business selling to over one

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month, restaurants can send their receipts directly to their

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tracked. When purchasing is done at the end of each

PRESS Juice opened their first shop in SOHO

O Why did youF decide to use SimpleOrder?

ECREA READS • READS • • IC M •B •B “Once we started our wholesale business, we really

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area of London in August 2014 .By 2016 they had five

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easy to view system and missing orders are always

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platform. This means all purchases are recorded in an

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all of their items through suppliers, in a user friendly

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hundred shops, retailers, hotels and gyms.

house operations.

SimpleOrder makes it possible for restaurants to purchase

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N N O and Product F O Manager RGER Phillips,FOperations UGeorge BREADS • BREADS • •B S • • of Press Juice, London.

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restaurants the opportunity to digitize their entire back of By designing an organized, streamlined system,

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2010, SimpleOrder was developed in order to

management and menu costing system, providing

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unorganized, inaccurate and inefficient. In

based platform functions as a purchasing, inventory

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CASE STUDY:

meant that kitchen administration was quite

transform the restaurant industry. SimpleOrder’s cloud-

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Case Study

Background

End To End Service

Express Takeaway has been serving it’s local community Fish & Chips for over 10 years. With the turn of the New Year Husband & Wife John & Julie decided to complete a refit of their store in order to appeal to a broader customer base and offer an Background exciting new menu, something our customers had always been askinghas us been to offer.

Express Takeaway serving it’s local community

Harlequin Digital were quick to take the entire process out of our hands at a time when we needed it. The team gave us an entirely new brand identity and continued to create a full set of pre-scheduled Breakfast, Lunch & Dinner Menus.

EXPRESSTAKEAWAY “

Fish & Chips for over 10 years. With the turn of the New Year Husband and Wife John and Julie decided to

We were excited to see an end to end solution in broader customer base andwith offer anflexibility exciting new menu, “something our customers had always been asking us the solution, it was exactly what to offer.” we wanted

complete a refit of their store in order to appeal to a

”

John McIlhiney - Owner of Express Takeaway End To End Service Harlequin Digital were quick to take the entire process out & ofJulie our hands at atheir timestore when a weperiod neededofit.two The team John closed weeks gave us an entirely new brand identity and continued to whilst the refurbishment took place, naturally their priority was getting the store back open again to start generating revenue but also service the demands of our customers. The menu was going to be completely reinvented to include breakfast, coffee, SFC Chicken & Wraps in addition to the classic Fish & Chips menu.

create a full set of pre-scheduled Breakfast, Lunch and

Dinner Menus.was a simple as sending pictures and The process ideas pictures and thatand was images our exiting and The of process was a menus simple as sending enough for them to get going.

We were involved in images of our exiting menus and ideas and that wasthe process throughout, receiving regular updates which we enough for them to get going. subsequently approved throughout the process.

“We were involved in the process throughout, receiving

“

regular up dates which we subsequently approved throughout the process.

The design process was effortless; the customer feed The design process was effortless; the customer back has fantastic feed back hasbeen been fantastic said Julie McIlhiney -

”

Julie McIlhiney -Owner Owner Express Takeaway ofof Express Takeaway

Sales and enquiries: 01443 222219 Order online: www.harlequinprintgroup.co.uk

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Such increase have resulted in better bargaining power even do it on the go with the mobile app, it’s fantastic. tiple changes to our It quickly became clear that the promotion areas of ou with our suppliers. Our suppliers now compete for valuable We are now focusing on the sale and promotion of high ON a the digital software menu boards were delivering increases of up Ft C U S and space with deals margin sides and condiments that really make an impact S O N incentivised O Nour menu boards C U Son C Usales FO FO FO C R E E C I AM A A E Ddigital DS REselection R S • • B B large of promotional content. to our bottom line, with the same customer actually • • • • menus and now can 120% on promoted items.

One promotion we had previously been running was paying a perceived extra for the sides, in fact we advertise le app,onit’s fantastic. the carrier bag costs were all donated to the local school. our menu boards ‘’If we don’t offer you one of our sides This has really been effective in making our business a powe with your order then you’ll get it for FREE’’ it’s made a real Such increase have resulted in better bargaining real part of the community and now with every donation difference to our profitability. d promotion of high with our suppliers.

Our suppliers now compete fo we make to the school we can add it to our digital menu eally make anSolution impact valuable space on menu boards boardour and inform how much has beenwith donated incentivise in total.

The Right Customers no longer complain about the cost of a carrier The decision to go digital was easy ‘the screens enable us e customer actually deals and a large selection of promotional digit bag but rather often give a little extra. the flexibility to promote special offers at exactly the right e sides, weenabled us tocontent. times in of day.fact It has really take advantage of We were excited to see an end to end solution with the seasonal holidays from bank holidays to Easter and e don’t offer you one flexibility in the solution, it was exactly what we Christmas and it works perfectly in conjunction with our you’ll get it for FREE’’ One promotion we had previously been running wa wanted static menu display boxes’’ John McIlhiney - Owner of Express Takeaway ofitability. thewanted carrier Opening with the new menu we really to be bag costs were all donated to the local schoo flexible in our promotions, offering our customers new this has really been effective in making our business John and Julie closed their store a period of two deals and promotions tempting them to our new offerings real part of theweekscommunity andtooknow with ever whilst the refurbishment place, naturally – this wouldn’t have been possible previously. their priority was getting the store openadd again toit to ou It was important that we ended donation up with the rightwe make to the school weback can start generating revenue but also service the demands solution that could be both remotely managed and digital menu board and inform how much has bee of their customers. The menu was going to be completely instantly updateable: we knew that with the new digital to include no breakfast, coffee, SFC Chicken and donated in total,re-invented customers longer complain abou menus our promotions are unique to our community and Wraps in addition to the classic Fish & Chips menu. appeal to our locals, thus connecting with the customer. the cost of a carrier bag but rather often give a little extr y ‘the screens enable DS • BREA EA

with the right solution Fastfoodinstantly Professional • May and June 2017 naged 49and ew digital menus our

May and June 2017 • Fastfood Professional

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ution

Domino’s delivery drones test in Europe London-based Starship Technologies has been brought in to supply autonomous vehicles to trial Pizza delivery meals.

T

he idea of drone deliveries isn’t exactly brand new. The idea has been kicking around for some time – mainly in part to the likes of companies like Amazon who’s vision for this innovative approach initially came from the skies. Indeed, when Domino Pizza decided that this was “up” their street as well, their initial concepts were above our heads too but now they’ve back on

ground zero Having partnered with London-based robot-development company Starship Technologies.

The Pizza giants have unveiled plans to deliver pizzas using unmanned vehicles in selected Dutch and German cities. The initiative comes from Domino’s Robotic Unit, which has previously delivered pizzas with robots and drones in New Zealand.

Starship Technologies has also signed a partnership with Just Eat, to deliver meals in the Greenwich area in London.

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No one

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o

w e r b a o d can u e s o y a e l p d n a like you d

Out-of-home Tea consumption underperforms

D

rinking Tea has been for a long time part of the very fabric of British culture with over 15 million cups every day in the UK., but the majority of this UK staple as always been consumed at home or at work.

Sales in the UK tea consumed out-of-home category are

underperforming against the wider coffee shop market value, according to Tea Out-Of-Home 2017 - the latest report in the Project Café UK Series by Allegra World Coffee Portal.

Although sales of tea in coffee shops continue to rise, the growth is predominantly driven by an increase in price and by the growth of the coffee shop sector as a whole, rather than increased consumer participation.

The UK coffee shop sector increased by 12% in turnover to reach £8.9 billion in 2016, with the low performing tea out-of-home category contributing £308 million to the total sales.

The tea category currently accounts for 3.8% of the total coffee shop market turnover, declining in sales share from 4.1% in 2015.

Consumers drink on average 9 cups of tea per week at home, 3 at work and less than 1 cup (0.65) per week in coffee shops. A recent consumer study conducted by Allegra World Coffee Portal, shows that Brits simply prefer tea the way they make it at home, with nearly a third of consumers stating that coffee shops do not make a cup of tea to their taste. 22% of the consumers surveyed also claimed that the tea available out-ofhome presents poor value for money. This has increased by 6% since 2014, as better tea offers have not kept pace with rising prices.

Coffee shops have tried to add value to get consumers turned on to their tea offer by adding speciality and iced tea categories. What this research clearly shows is that in contrast to coffee menus, the secret to strong tea sales is simply to be able to make it as good as your customers’ mum, dad or partner can make it!

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It’ sF ree to Joi n!

The

All NEW Fastfood Professional Community Forum

Be a ! t i f part o The brand spanking new Fast Food Professional Community Forum is here for you to be a part of. Whether you’re joining because you’re new to the industry and you would like some sage advice, you’re an experienced old hand who doesn’t mind passing on a few gems, or you just like the idea of getting together with people who really know your way of life.

It is our experience that the people of the food industry are a pretty friendly bunch. We encourage one and all to come along and be a part of something special.

So don’t hesitate, go NOW to

ffpforum.com 54

Fastfood Professional • May and June 2017

May and June 2017 • Fastfood Professional

54

previous years, and that they are seeking a dining experience closer to that of the high street.

“The challenge with entering the motorway service network has been to find a partner where we can ensure that the food and in-restaurant quality for which we are renowned is replicated,” says Richard Hodgson, chief executive at PizzaExpress. “We are confident that Welcome Break is the perfect partner to help us make this transition.”

“I am very excited about this partnership with PizzaExpress,” says Welcome Break chief executive Rod McKie. “I am delighted that PizzaExpress will be able to

PizzaExpress is to open its first ever motorway service site, in partnership with the Welcome Break group.

T

he 88-seat restaurant will open near Oxford this

offer that experience to our customers. Our joint aim is to open many more PizzaExpress restaurants across our motorway amenities.”

PizzaExpress first opened in London’s Soho in 1965, by founder Peter Boizot, and now operates over 600 restaurants globally.

Welcome Break operates 27 motorway service stations across the UK.

October, at Junction 8A on the M40 motorway. It will

Other high-street brands to partner with the group include

open 364 days a year, open from 11am-10pm, and serve

salad bar brand Tossed, currently at sites near Birchanger,

the brand’s full menu.

It will be the first PizzaExpress opening in a service station, although there are said to be further sites planned.

The move comes as Welcome Break states that customers are now looking to spend longer at service stations than in

There is also a branch of American diner group, Ed’s Easy Diner, at South Mimms; along with 18 Harry Ramsden’s fish and chip shops, and 17 Starbucks Drive Thrus, plus branches of KFC, Burger King, Subway, WHSmith and Waitrose.

ue Iss xt Ne the In

We’re Cooking up Another Delicious Issue

South Mimms, Warwick, Cobham and Oxford.

Don’t Miss it!

The July / August issue of Fast Food Pro Magazine features Potatoes, Chips, Coatings and Uniforms!

Professional • May and June or 2017adverts to Athol Dipple - athol@fastfoodpro.com May and June 2017 • Fastfood Professional 55 55 Fastfood Please submit your content - Copy deadline is July 7th

DISTRIBUTOR NEEDED!

Wake up your Superhero with Superman and Popeye Energy Drinks for the UK market 56

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A

t the IFE in London back in March, two new branded Energy Drinks were showcased to the UK market. Curly & Smooth Licensing & Trading are looking to find a

distribution partner and bring to the UK market what they’ve already rolled out into France, Spain, Germany, the Middle East and Australia.

Refreshing and fruity with Vitamin B and balanced with caffeine, Popeye Energy Drink tastes like a fresh and crunchy green apple – both sweet and sour, this green sparkling drink gives you hero power following Popeye’s daily intake of spinach.

Superman is less sweet and also apple flavoured and is unique and different in taste of what you might know of other Energy Drinks. Less sweet and tangy you can get your extra portion of energy at work, sports, leisure time or enjoy the drink with friends.

Both drinks and their characters imply super powers at first sight. CSLT believe it’s very easy and self explanatory to recognise what these drinks are about.

Superman is characterized as being faster than a bullet and more powerful than a locomotive. Popeye has a tender heart but can dish out strong punches as well. The same goes for the respective Energy Drinks.

Produced and bottled in Austria these products provide high quality standard.

Curly & Smooth Licensing & Trading acquired the rights to produce Energy Drinks branded with Superman

and Popeye and supply their distributors with various marketing and POS material like shop displays, coolers, T-Shirts, stickers - all approved by the license holders.

For more info and contact details visit them at www.superman-energydrink.com https://www.facebook.com/supermandrink/?fref=ts https://www.instagram.com/supermandrink/ www.popeye-energydrink.com https://www.facebook.com/popeyedrink/?fref=ts or get in touch directly at info@cs-licensing.de

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Fancy a game of

five-a-side with your meal?

Chess that is?

Five-a-side 58

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May and June 2017 • Fastfood Professional

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I

n an age of mass communication no one’s talking… to each other! So a small group of people got together to make a game change.

Graham McKay, chief game changer tells Fast Food

Professional magazine how he developed the new fast game of 5asideCHESS with the help of a few mates to get people off their phones and talking to each other.

“Everywhere you look people are glued to their screens so we put a cut down version of chess and the full traditional

How it works Instead of 2 you only have 1 Bishop, Knight & Castle playing alongside your King & Queen.

This greatly speeds up the game, makes it fun, and ideal to play in many social occasions!

game in a “hang on the wall board bag” to get people talking to each other.

Thanks to one of our sponsors Bright Hygiene we’re offering five Fast Food Professional operators the opportunity to own and try out a set. Fish and Chip, Fast Food Shops and Cafés are natural community hubs and we want to talk to five owners who want to get behind this great “Your fist move is Hello” experiment.

5asideCHESS is a cut down version of the full game. You only have 1 Bishop, Knight and Castle playing alongside your King and Queen instead of two. Rules are the same so if you know them you’re good to go. Want to learn? Simply ask someone to show you the moves and who knows, you may make a new friend in the process.

Here’s the game plan… we want to get people talking.

Old and young people from diverse backgrounds have

The rules are exactly the same so if you know the game you’re good to go – and if you don’t it is easy to learn.

gifts and stories to share. Please don’t put the set away in a cupboard because that’s a waste – Hang it on a hook and take time to play!

Please share some pictures of people playing or in great, fun game positions on social media – we have a website at 5asidechess.com This 5asideCHESS set is 2 games in 1 - the short and the long. Most people think chess takes ages to play and so that’s why we put 5aside together - download a Chess Clock app on a smart phone and you can play bullet chess in under 2 mins – its better than a double espresso in the morning!

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If you would like to be in with a chance of getting a FREE 5 aside Chess bag please email athol@fastfoodpro.com with your name and address, telling us the type of establishment you run and why your business should get a set in 50 words or less.

We will choose 5 entries at the end of June to receive a free set. Good luck.

Sets are available to buy at www.5asidechess.com

For more info visit 5asidechess.com or contact:

(Entries must be received by 27/6/17, no cash alternative

Ross Smith 01480 479248 or 07778 463597

and the judges verdict will be final)

Fastfood Professional • May and June 2017

May and June 2017 • Fastfood Professional

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MONEY MATTERS

Catering industry not deterred by Brexit Theresa May has pulled the trigger on Article 50, marking the start of the two-year period in which we will negotiate the terms of our exit and transpose EU regulation into UK domestic law. Despite the abundance of negative speculation, it’s certainly not all doom and gloom for the catering industry!

This is a sentiment echoed at the CESA (Catering Equipment

Suppliers

association)

2016

Heavy

Equipment Forum; Lincat’s Chris Jones described Brexit as, “A chance to win the hearts and minds of UK distributors and customers,” whilst Richard Brown of Glen Dimplex commented, “Made in Britain is going to be massive.”

Despite concerns that the uncertainty surrounding Brexit might deter businesses from investing in premises and equipment, many of the companies that took part in CESA’s 2016 Q4 Business Barometer were, in fact, reporting continued growth in sales.

As for employment, Catering Insight’s Job Satisfaction

W

Survey found the majority of equipment manufacturers

‘reinstate the UK as a global trading nation’ and pursue

Mark Johnson added, “Whilst the catering industry

strong trade relationships both within the EU and beyond.

is displaying positive growth, we’re always on hand to

Currently, 44% of our exports and 53% of our imports are

offer any further support or advice. In the meantime- it’s

from within the EU.

business as usual!”

hilst there has been concern surrounding

are still feeling secure in their jobs, with over half

the future of trade for catering equipment

describing themselves as ‘very confident’ in the security

suppliers and manufacturers post-Brexit,

of their current role, and a further 35.17% falling into the

Theresa May outlined her intentions to

‘confident’ bracket.

Mark Johnson, Managing Director of Johnson Reed,

www.johnsonreed.co.uk

commented, “It’s important to see Brexit as an opportunity to broaden our horizons and recognise opportunities both within and beyond European Union countries. Business appetite is extremely robust in the catering industry, and Mark Johnson, Managing Director Johnson Reed

we need to continue driving business forward rather than cautiously hindering progress and investment.”

Hammonds Budget U-turn

Nest scheme opens to transfers

L

N

on a proposed rise in National Insurance contributions for

pensions into their Nest accounts. Some 4 million

the self employed. Apparently, he was told to abandon the

people have their auto-enrolment pension managed by

increase by Theresa May after a savaging in the media

Nest, and many of them have old pensions from former

and a surge of complaints by back-bench Tory MPs. There

employers. Nest’s low charges could make

is now likely to be a £2 billion black hole in the public

transferring to it attractive, but the best

finances that the Chancellor will have to fill this Autumn,

advice is that people should always

but the reduction in the dividend allowance from £5,000

check whether their old contracts

to £2,000, which will raise tax bills for business owners,

incorporate valuable guarantees that

will go ahead in 2018.

would be lost on transfer.

ess than a week after his Spring Budget, Chancellor Philip Hammond was forced into a screeching U-turn

60

Fastfood Professional • May and June 2017

est,

the

government-backed

pension

scheme

provider, is to allow employees to transfer old

May and June 2017 • Fastfood Professional

60

MONEY MATTERS

Premier Inn sets fish-friendly world record Premier Inn has become the world’s largest Marine Stewardship Council (MSC) certified national hotel chain, with a total of 635 locations now serving fish with the blue MSC label

A

ll Premier Inn restaurant brands, including

Every MSC certified fish dish served creates an increased

Beefeater, Brewer’s Fayre and Table Table, will

demand for sustainable, fully traceable fish from ocean to

feature the MSC ‘blue tick’ on menus. And while

plate. The result is that more fisheries choose to improve

the MSC label can already be found in a range

their sustainability to meet the MSC standard, helping to

of restaurants, fast-food outlets and fish and chip shops, the move by owners Whitbread PLC significantly widens the availability of sustainable fish dishes for UK diners.

ensure the future health of fish stocks.

James Pitcher, Director of Sustainability for Whitbread, said: “It is becoming ever more important for the hospitality

Certified sustainable species appearing on menus will

industry to operate a sustainable, traceable supply chain

include prawns, pollock, haddock, whiting and cod in dishes

and it is something we have been focusing on for a while

such as fish and chips and the classic prawn cocktail. As a

now. Our customers expect us to do the right thing, so we

result an extra three million certified sustainable portions

are immensely proud to have achieved MSC certification

of fish and chips will be served across the UK. The news also

for our restaurant brands.

means diners will now be able to order an MSC certified

MSC labelled menus can be found in a range of outlets

meal from hundreds more locations in the UK, an overall

including McDonalds, Wahaca, Ikea, Hilton and over 80 fish

increase of 27%.

and chip shops.

Seafish publishes its annual plan for 2017/2018

Seafish are looking ahead to develop their next Corporate Plan (2018-2021).

S

eafish, the industry authority on seafood, has published its Annual Plan for 2017/2018 which is

the final year for this cycle of our current Corporate Plan (2015-2018).

S

eafish Chief Executive Marcus Coleman commented: “I am delighted to announce the launch of our

The Seafish annual plan for this year builds on the work

Annual Plan for 2017/18. This builds on the good work we

already done in years’ one and two, and remains focused

delivered in the last two years of the Corporate Plan and

on encouraging more people to eat more fish more often,

sets out what we hope to achieve this year. The Annual

developing projects which support the reputation of

Plan has been shaped by the industry we serve and sets

the industry and providing the data and information the

out a work plan that will have a real and lasting impact on

industry needs for effective decision-making.

the seafood industry.”

The programme of work has been developed in partnership with the organisation’s three Sector Panels

The full annual plan can be

which represent the domestic and exporter, importer and

read on the Seafish website.

processing, and consumer and supply chain sectors of the

www.seafish.org/media/1688959/js0958_annual_plan_

seafood industry.

final_17-18_44pp_final_version.pdf

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MONEY MATTERS

National Fish & Chip Day - 2 June 2017 Following the resounding success of last year’s inaugural National Fish and Chip Day, NEODA has announced that Fish & Chip lovers across the UK are coming together again to celebrate the nation’s favourite dish on Friday, 2nd June 2017.

N

For National Fish & Chip Day 2017, NEODA will be running competitions for some some lucky Fish & Chip shops to win marketing packs containing everything they need to build a real buzz around the event and help them get as much publicity in their local area as possible. Marketing packs will also be available to purchase - Don’t miss your chance to get involved and build support - start tweeting with the hashtag #nationalfishandchipdaynow!

Register on the

website by filling out the form on this page.

An information pack with guidance on how to get the

ational Fish & Chip Day 2017 is set to be even bigger

most from social media and

than last year as it brings together everyone involved

your local and regional press

in creating the iconic British dish; from Fish & Chip shops,

with logos, images and press release templates is available

pub chains, restaurants, retailers, to the fisherman

for you to use. All this helps to raise awareness, which in

and farmers who provide the sustainable and natural

turn drives footfall to your shops.

ingredients needed to create the iconic dish.

Visit www.neoda.org.uk/fishandchipday for more details

Higher allowances, but bigger NI contributions too

T

he tax changes that came into effect from April

paid on an extra £2,000 of earnings above the higher

6th this year, when the personal allowance rose to

rate threshold the rate drops to 2 per cent. The result

£11,500 and the higher rate tax threshold went up from

is that while for someone earning £25,000 their total

£43,000 to £45,000 will mean lower income tax bills

tax and NI bill has fallen from 23 per cent in 2010-11

for most, but the rise in the higher rate threshold also

to 20.5 per cent now, the percentage for someone

means higher NI bills. This is because the normal rate

earning £50,000 has remained virtually unchanged at

of NI contributions is 12 per cent and this will now be

28.3 per cent.

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MONEY MATTERS

Visa and IBM want to make every connected device you own a cash register IBM has teamed up with Visa to create thousands of potential points of sale, using Watson’s Internet of Things (IoT) platform to bring all devices online.

M

The Internet of Things is now a reality due to the convergence of several technologies, including wireless communications, micro-electrical systems and of course, the Internet. (A “thing” is any object with embedded

akers of cars, desks, fitness devices, and smart

electronics that can transfer data

home appliances will be able to integrate Visa’s

over a network — without any human

payments platform seamlessly, according to

interaction.)

the company’s press release.

IBM’s Watson IoT platform is already used by more

Examples are wearable devices, environmental sensors,

than 6,000 clients. The partnership with Visa opens

machinery in factories, devices in homes and buildings, or

the platform to new makers, who want to integrate

components in a vehicle.

payments worldwide without developing their own payments solution.

“IoT is literally changing the world around us, whether it’s allowing businesses to achieve unimaginable levels of

Visa has developed a Token Service, a new technology

efficiency or enabling a washing machine to ensure we

that replaces the unique digital identifier found on

never run out of detergent. And behind this transformation

credit and debit cards. It is similar to the tech used in

are companies like Visa and technologies like IBM’s Watson

contactless payments, which is less secure than the PIN

IoT platform,” said Harriet Green, General Manager, IBM

card system.

Watson IoT.

20 billion devices by 2020?

technologies with Visa payment services signifies the next

IBM and Visa expect the service to support “any of the

defining moment in commerce by allowing payments on

20 billion connected devices estimated to be in the global

any connected object, with new levels of simplicity and

economy by 2020.”

convenience for everyone.”

“This combination of IBM’s industry leading IoT

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May and June 2017 • Fastfood Professional

63

MONEY MATTERS

A Tougher Stance on Health and Safety Enforcement A double serving of food hygiene and E. coli regulations, accompanied by tougher sentencing are now on the menu according to UK-wide commercial law firm Maclay Murray & Spens LLP (MMS).

R

estaurateurs,

supermarkets

Standards Agency on 1 March, addressing the serving of

and other owners of businesses preparing and

pub

landlords,

minced meat products, for example rare burgers, means

serving food and drink across England and

such food products must be thoroughly cooked, except

Wales are being warned that they face losing

where specific approval has been obtained.

their livelihoods and even their liberty, if they endanger

Business owners looking to serve burgers or other

customers’ health under a combination of new laws and a

mincemeat products that have not been cooked thoroughly

trend for tougher sentencing.

throughout will need to obtain verification from their meat

Philip Sewell, a London-based commercial dispute resolution partner with MMS, said that sentencing is set to

supplier that they are approved by either the FSA, the relevant local authority or Environmental Health Officers.

become tougher for food and drink providers who breach

Mr Sewell concluded: “The FSA has previously set

these laws or other food safety

out that burgers should be cooked thoroughly, as E. coli

regulations,

bacteria, which cause food poisoning, can be present

such

as

those

around hygiene.

Philip Sewell

throughout mincemeat, rather than just on the surface.

“In the wake of recently

Now that the agency has spelled out how caterers and

tightened sentencing guidelines

restaurateurs can go about serving rare burgers, those

for health and safety offences,

who ignore this process and endanger the public, or

where business turnover and the

actually cause a food-poisoning outbreak, are likely to feel

potential harm a breach could

the full force of the law.”

cause are now being taken into

“It shall be for restaurateurs to prove, if challenged,

account, it is only a matter of

that they are cooking burgers and serving a safe product

time before a similar approach

because they are following techniques verified and

is adopted for food hygiene and

validated due to food safety expertise. The simplest

labelling offences,” he explained.

“We are already seeing evidence that tougher sentences are being sought by the CPS in England and Wales.”

method to achieve compliance might be to cause bacterium log reduction to a satisfactory level by cooking burgers at a minimum temperature of 70 degrees

Under the latest EU regulations, now in force, businesses

centigrade over at least two minutes or at 75 degrees

preparing and selling pre-packaged food and drink must

centigrade for at least 30 seconds combined with flipping,

provide details of 14 major allergens present in the food

slower cooking to reach the optimum temperature points

they serve. Meanwhile, regulations introduced by the Food

and covering while cooking.“

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MONEY MATTERS

KFC to Turn 180 of its 230 Managed Stores into Franchised Shops Colonel Sanders’ secret recipe might be closely guarded but the latest news from his restaurant chain certainly isn’t. Yum! Brands, the parent company that also owns Pizza Hut, has announced that it’s franchising over 180 of its 230 company-owned KFC restaurants in the UK. The deal worth a cool £300m is part of a bigger push to shift the fast-food franchise’s focus even more towards franchising. At the end of the transition, only 50 remaining KFC restaurants will be company-owned.

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Fastfood Professional • May and June 2017

K

FC has also announced they’re having a major reshuffle of their leadership team as part of bigger plans to expand into Europe. Martin Shuker, general manager of KFC’s UK and Ireland

business, is taking a step back from running day to day businesses taking up to role of managing director of western Europe instead to focus on growing the business across the continent. Former chief financial officer Paula MacKenzie will take over as general manager for operations in the UK. Shuker commented, “We have a clear strategy, incredible people and outstanding franchise partners, so are well placed to continue accelerating our growth and building our incredible culture over the coming years.”

Back in 2012, sister brand Pizza Hut announced that it would create 100 new franchised restaurants and last year the franchisor doubled down on this strategy by unveiling plans to invest £40m in creating an additional 200 franchise stores by 2020.

May and June 2017 • Fastfood Professional

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TRADE DIRECTORY

Bain Marie Liners Easy Liners Easy Liners Ltd, Unit 14, Chester Park, Alfreton Road, Derby, DE21 4AS T: 01332 412273 or 07447 146512 E: info@easyliners.co.uk W: www.easyliners.co.uk

Easy Bags Ltd Enterprise Road, Millennium Business Park Mansfield, Nottinghamshire NG19 7JX T: 01623 423423 E: customerservice@easybags.net W: www.easybags.net Daymark-Supplies Ltd www.daymark-supplies.co.uk The Refill Centre Ltd, t/a Daymark-Supplies, Unit 14, Poplars Farm, Forshaw Heath Road, Earlswood, Solihull, West Midlands, B94 5JX 0845 23 015 23

Sirane Ltd www.sirane.com Sirane Ltd, European Development Centre, Stafford Park 6, Telford, TF3 3AT 01952 230055

GM Packaging Ltd www.gmpackaging.co.uk Unit B7, Tyne Tunnel Estate, Hamar Close, North Shields, Tyne & Wear, NE29 7XB 0191 296 2007

Batter Suppliers Goldensheaf Kerry Foodservice, Bristol T: 0800 138 1938 E: Julian.warner@kerry.com W: www. kerry-foodservice.co.uk

The Batter Company Ltd www.thebattercompany.co.uk Theocharous Family Ltd, PO BOX 6249, Atherstone, CV9 9DD stelios@thebattercompany.co.uk 0845 3711 522

Ceres

Hopkins Catering

www.worldofceres.com Through Distributors hello@the worldofceres.com 0845 3711 522

Business and Property Sales Rosens Business Transfer Agency www.rosens.co.uk Unit 3, Alexander Charles House, Station Passage, South Woodford, London, E18 1JL info@rosens.co.uk 0208 539 6426

Fish Friers- Part of the Altius Group www.fishfriers.co.uk 7b Edward 7th Quay, Navigation Way, Ashton-On-Ribble, Preston, PR2 2YF info@fishfriers.co.uk 0844 248 8257

Business Buyers.com - Part of the Altius Group www.altiusgroup.co.uk Business Buyers.co.uk Incorporating Bruce & Co Redwoods Dowling Kerr Kings Business contact@businessbuyers.co.uk 01772 775776

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

Catering Equipment Suppliers/ Spares

Kerry Foodservice, Bristol

Park View, North Street, Langwith, Mansfield, Nottinghamshire, NG20 9BN T: 0845 400 1044 E: sales@shop-equip.com W: www.shop-equip.com

W: www. kerry-foodservice.co.uk Middleton Food Products Ltd,

Carlton Catering Equipment

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

www.chippersandpeelers.com Grange Farm, Braithwell Road, Ravenfield, Rotherham , South Yorks., S65 4LP carltoncatering@sky.com 01709 540004

Henry Colbeck

Falcon Foodservice Equipment

Seventh Avenue, Team Valley Trading Estate, Gateshead, Tyne and Wear, NE11 0HG sales@colbeck.co.uk 0191 482 4242

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

66

Fastfood Professional • May and June 2017

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

Shop Equip

E: Julian.warner@kerry.com

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

www.westoncateringsupplies.com Unit S4, Mendip Business Park, Rooksbridge, Somerset BS26 2U westcatering@hotmail.com 01934 750367

Weston Catering Supplies

Henry Jones

T: 0800 138 1938

Marfast

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

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

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

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

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

Caterparts Limited www.caterparts.com The Engine Shed, Top Station Road, Brackley, Bucks., NN13 7UG sales@caterparts.com 0845 130 8060

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

King Edward www.kingedward.co.uk Unit 1A, Porthouse Ind. Estate, Bromyard, Herefordshire, HR7 4NS oven@kingedward.co.uk

E&R Moffat ww.ermoffat.co.uk Bonnybridge FK4 2BS sales@ermoffat.co.uk 01324 812272

Sweetheat www.sweetheat.co.uk 16 Millwater Avenue Dewsbury, West Yorks. WF12 9QN sales@sweet nheat.co.uk 01924 488619 May and June 2017 • Fastfood Professional

66

Dibs Distribution

Mammoth Cleaning Supplies.co.uk

www.bonzer.co.uk 136-140 Framfield Road Uckfield East Sussex, TN22 5AU sales@mitchellcooper.co.uk 0845 0177 488

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

Storeys Bar Road, Peterborough, Cambridgeshire, PE1 5TQ sales@mammothcleaningsupplies.co.uk 0800 432 0224

Fryers Mate www.fryersmate.com Unit 3, Great Northern Way, Great Northern Terrace, Lincoln LN5 8XF 01522 542054

Synergy Grill www.synergygrill.com Active Food Systems Ltd., Synergy House, 70 High Street, Offord Darcy, St Neots, Cambs., PE19 5RH Info@synergygrill.com 01480 811000

Comark Instruments www.comarkinstruments.com 52 Hurricane Way,Norwich, Norfolk, NR6 6JB sales@comarkinstruments.com 0207 942 0712

Cook Co Nottingham Ltd www.cookco.ltd.uk 99 Manvers Street, Nottingham, NG2 4NU sale@cookco.ltd.uk 0115 912 1188

No-Fli Limited www.no-fli.com Building C, Knaresborough Technology Park, Manse Lane, Knaresborough, Yorkshire, HG5 8LF hello@no-fi.com 01423 855600

J M Posner Limited www.jmposner.co.uk Unit L Penfold Trading Estate, Imperial Way, Watford, WD24 4YY info@jmposner.co.uk 01923 220805

Electronic Temperature instruments Ltd www.etiltd.com Easting Close, Worthing, West Sussex, BN14 8HQ sales@etiltd.com 01903 202151

Lowe Rental Ltd www.lowerental.co Unit J, Knockmore Ind. Estate, Lisburn, Northern Ireland, BT28 2EJ mail@lowerental.com 028 9260 4619

Alliance On-line www.allianceonline.co.uk Alliance House, Marshfield Bank, Crewe, Cheshire, CW2 8UY hello@allianceonline.co.uk 0844 499 4300

Chicken Coaters & Marinades Chicken Train Kerry Foodservice, Birstol, T: 0800 138 1938 E: julian.warner@kerry.com W: www.kerry-foodservice.co.uk

67

Fastfood Professional • May and June 2017

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

Kuroma www.premier1filtration.co.uk Kiln Head Spring, Kneeton Lane, Barton, DL10 6NB info@premier1filtration.com 01325 377189

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

PD Catering International www.pizzadirect.co.uk MFG Group Nile Street Bolton, Lancs.

BL3 6BW info@pizzadirect.co.uk 01284 382800

Pandnet Ltd (Kuroma) www.kuroma.com Unit 1, Premier Works Canal Street South Wigston Leicester LE18 4PL 0116 2772 372

Chippers and Peelers

TRADE DIRECTORY

Mitchell and Cooper Ltd

Cold Drinks and Slush Longo & Co www.mrwhippy.biz Unit 5A, Steps Industrial Estate Magdale, Honley West Yorkshire, HD9 6RA info@slushmachines.co.uk 01484 606352

SnowShock Ltd Snowshock.com Unit 43 Invincible Drive, Armstrong Industrial Park, Newcastle upon Tyne, NE4 7HX sales@snowshock.com 0330 053 6132

Us 4 Slush Limited www.us4slush.com 4 Middle Road.

Bailie Gate Industrial Estate, Sturminster Marshall, Dorset.

BH21 4DB sales@us4slush.com 01202 666922

Crisps and Snacks Palmer and Harvey www.palmerharvey.co.uk 106 – 112 Davigdor Road Hove East Sussex, BN3 1RE 01273 222 100

Salty Dog www.saltydog-grrr.com Salty Towers PO Box 766 Chesham Bucks., HP5 3YD info@saltydog-grrr.com 01494 774422

Curry and Gravy Mixes

Carlton Catering Equipment www.chippersandpeelers.com Grange Farm, Braithwell Road, Ravenfield, Rotherham South Yorks., S65 4LP 01709 540004

Williams Catering Products www.williamspotatoes.co.uk Exeworthy Farm, Staplake Lane, Starcross, Exeter, Devon, EX6 8QT info@williamspotatoes.co.uk 01626 890871

Cleaning Materials Ecolab UK www.en-uk.ecolab.com Various UK locations custHelpDesk.UK@ecolab.com Central: 0 02920 852000

Dinaclass Kerry Food Service, Bristol, T: 0800 138 1938 E: julian.warner@kerry.com W: www.kerry-foodservice.co.uk Kerry Foodservice www.kerry-foodservice.co.uk Thorpe Lea Manor, Thorpe Lea Road, Egham, Surrey, TW20 8HY info@kerry-foodservice.co.uk 01784 430777

Deep Premises Cleaning Bright Hygiene

Pattersons www.pattersons.co.uk Winterstoke Road Bristol, BS3 2NS contact@pattersons.co.uk 0117 934 1270

www.brighthygiene.co.uk Omega House, Unit 7, Sarbir Industrial Park, Cambridge Road, Harlow, Essex, CM20 2EU 0800 093 7840 May and June 2017 • Fastfood Professional

67

TRADE DIRECTORY

Vapor Clean www.vaporclean.co.uk 1st Floor Dairy Unit, Ebdon Bow Farm, Wick Saint Lawrence, Weston Super Mare, BS22 7YU 01934 611242

Delivery Bikes Justebikes www.justebikes.co.uk 216 Hinckley Road Leicester, LE3 0TH info@justebikes.co.uk 0116 3666 980

Free Go Electric Bikes www.freegoelectricbikes.com 3 St Denys Road, Portswood, Southampton Hampshire, SO17 2GN enquiries@freegoelectricbikes.com 0800 077 8711

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

Harlequin Printing and Packaging Harlequin House, Coed Cae Lane, Pontyclun, South Wales, CF72 9EW T: 01443 222219 E: info@harlequinprintgroup.co.uk W: www.harlequinprintgroup.co.uk

BD Signs Nottingham www.bdsignsnottingham.co.uk Unit 18, Bailey Brook Industrial Estate, Amber Langley Drive, Langley Mill, Nottingham, NG16 4BE info@bdsignsnottingham.co.uk 0800 195 3610

Screens for Business (Go Go Digital) www.screens4biz.com 7 Wheal Leisure Close, Perranporth, Cornwall, TR6 0HR sales@screens4biz.com 01326 727033

Media Screen Solutions www.mediascreensolutions.com Cleveland House 116 Cleveland Street Wirral Merseyside, CH41 3RB enquiries@mediascreensolutions.com 0800 515690

Signagelive Limited www.signagelive.com Rectory Farm Barns Walden Road Little Chesterford Saffron Walden Essex CB10 1UD 01799 530110

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Fastfood Professional • May and June 2017

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

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

De-Duct Cleaning Service Deduct offer a fast & efficient Nationwide duct cleaning service with FREE shop survey T: 07806 487239 or 0333 772 0089 E: info@de-duct.co.uk W: www.de-duct.co.uk Just Filters www.justfilters.co.uk Omega House, Unit 7, Sarbir Industrial Park, Cambridge Road, Harlow, Essex, CM20 2EU info@justfilters.co.uk 01279 420289

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

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

Kepos Systems Ltd www.kepos.co.uk 10 Gunton Road, London, SW17 9EL sales@kepos.co.uk 07939 927624

Ethnic foods Khanjra International Foods Ltd www.khanjra.co.uk Greenbank Business Park, Blakewater Road, Blackburn, Lancs, BB1 3HU 01254 676793

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

Wing Yip www.wingyip.com 375 Nechells Park Road Nechells Birmingham, B7 5NT enquiries@wingyip.com 0121 327 6618

Fats and Oils Vandemoortele/P100 P100 has over 60 years of frying experience, helping to create great tasting food time and time again. Being refined to the purest level, P100 offers unrivalled consistancy in taste and freshness from the first portion to the last.

T: 0208 814 7810 M: 07912 389446 W: www.vandermoortele.com

Olenex Trading (UK) Ltd www.olenex-uk.com ADM Trading (UK) Limited, Church Manorway, Erith, Kent, DA8 1DL

E: ukinfo@adm.com T: 01322 444836 W: www.olinex-uk.comThe

Fryers’ Favourite For Over 60 Years.

Nortech Foods Limited

For information, advice, or customer support material pleas www.nortechfoods.co.uk Olenex Trading (UK) Limited. Tel: 01322 444836 e-mail: ukinfo@olenex.com Ings Road, Doncaster, South Yorkshire, DN5 9TL info@nortechfoods.co.uk 01302 390880

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

Finance, Leasing & Insurance Complete Leasing Solutions Ltd Manor Farm,

Revel Systems London Office

Chilworth Old Village,

www.revelsystems.com Moorgate 1 Fore Street London, EC2Y 5EJ info@revelsystems.com 0203 8081 036

Southampton, Hants,

It’s Lolly ltd www.itslolly.com Crystal Gate 28-30 Worship Street London EC2A 2AH 0800 038 5389

SO16 7JP Tel: 023 8076 6467 E: info@corporateasset.co.uk

Corporate Asset Solutions Manor Farm, Chilworth Old Village, Soputrhampton, Hants, SO16 7JP 023 8076 6467

May and June 2017 • Fastfood Professional

68

Youngs Food Service

www.johnsonreed.co.uk Bridge House, Newbridge Lane, Stockport, SK1 2NA info@johnsonreed.co.uk 0161 429 6949

www.youngsseafood.co.uk Ross House, Wickham Road, Grimsby, DN31 3SW care@youngsseafood.co.uk 0800 132 096

Glover & Howe Insurance Services www.gloverhowe.co.uk 4 St Peters Court, St Peters Street, Colchester, Essex, CO11 1WD insurance@gloverhowe.co.uk 0845 602 3866

Royal Greenland Ltd www.royalgreenland.com Gateway House, Styal Road, Wythenshawe, Manchester, M22 5WY 0161 490 4249

Unique Seafood

Fish Suppliers Collins Seafoods Ltd

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

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

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

Unit 2, Park 2000, Millennium Way, Newton Aycliffe, Co Durham, DL5 6AR

T: 01325 315544 E: sales@collinsseafoods.co.uk W: www.collinsseafoods.co.uk Smales www.smales.co.uk 30 West Dock Street, Hull, HU3 4HL 01482 324997

FAS 2000 Ltd/Fastnet Fish www.fastnetfish.com Estate Road No.5, South Humberside Industrial Estate, Grimsby, N.E. Lincs., DN31 2TG mike@fastnetfish.com 01472 240777

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

Friars Pride Milward House Head Office & Peterborough Depot: Oxney Rd Indst Est, Peterborough, PE1 5YW T: 01733 316400 Fx: 01733 316425 E: sales@friarspride.com W: www.friarspride.com

Wraggs Seafoods Ltd www.wraggsseafoods.co.uk Unit 2, Park 2000, Heighington Lane Business Park, Newton Aycliffe, Co. Durham, DL5 6AR sales@wraggsseafood.co.uk 01132 498832

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

J Sykes & Sons Ltd www.sykesseafoods.co.uk New Smithfield Market, New Smithfield House, Whitworth Street East, Manchester, M11 2WP hello@sykesseafoods.co.uk 0161 223 9311

Amanda Seafoods A/S www.amanda-seaffods.dk/en Constatiavej 29, DK-9900, Frederikshavn info@amanda-seafoods.dk +45 96 22 15 00

Mannin Fish Ltd www.manninfish.co.uk 3 Sterling Court, Stevenage, Herts., SG1 2JY 01438 359444

Xpress Fish www.xpressfish.net 351 South Boulevard, Hessle Road, Hull, HU3 4DY info@xpressfish.net 01482 633550

Whitby Seafoods Ltd www.whitby-seafoods.com Fairfield Way, Whitby, North Yorkshire, YO22 4PU 01947 606101

69

Fastfood Professional • May and June 2017

E: Sue.guilfoyle@jjfoodservice.com W: www.jjfoodservice.com

Henry Colbeck Seventh Avenue, Team Valley Trading Estate, Gateshead, , Tyne and Wear, NE11 0HG sales@colbeck.co.uk 0191 482 4242

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

Frying Ranges Frank Ford Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU

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

Martyn Edwards Ltd Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU

T: 01642489868 E: amanda.barker@me-ff.com W: www.me-ff.com KFE Ltd Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough, PE6 8LD, sales@kfeltd.co.uk www.kfeltd.co.uk 01778 380 448

T Quality www.tquality.co.uk Westmead Industrial Estate, Westlea, Swindon, Wiltshire, SN5 7YY customercare@tquality.co.uk 01793 648900

Fryline (in association with KLS)

Wilsons Seasonings Ltd

W: www.klsonline.co.uk

www.americanchipspice.co.uk Stagenhoe Bottom Farm, Whitwell, Hertfordshire, SG4 8JN ew@americanchipspice.co.uk 01438 871967

E: sales@klsonline.co.uk

Food Safety & Hygiene Checkit Limited www.checkit.net Broers Building JJ Thomson Avenue Cambridge, CB3 0FA info@checkit.net 01223 941450

22-23 Austin Fields Industrial Estate Kings Lynn, Norfolk, PE30 1PH T: 01553 772935

Florigo www.florigo.co.uk 4 Centech Park, Fringe Meadow Road, North Moons Moat, Redditch, B98 9NR info@florigo.co.uk 01527 592000

Hewigo (UK)Ltd www.hewigo.com Bateman House, Little Fields Way, Oldbury, West Midlands, B69 2BT sales@hewigo.com 0121 544 9120 May and June 2017 • Fastfood Professional

69

TRADE DIRECTORY

Johnson Reed

TRADE DIRECTORY

Henry Nuttall Ltd

Hopwells Ltd

www.henrynuttall.co.uk Manor Drive, Dinnington, Sheffield, S25 3QU sales@henrynuttall.co.uk 01909 560808

www.hopwells.com Head Office, Glaisdale Drive, Bilborough, Nottingham, NG8 4LU 0115 929 1101

Preston & Thomas Frying Ranges Ltd

www.adamsfastfoods.com Various UK Depots 01274 492044 Ask for local depot number

www.prestonandthomas.co.uk PO Box 728, Fareham, Hants, PO14 9QU info@prestonandthomas.co.uk 01732 757636

Mallinsons of Oldham Ltd www.mallinsonsofoldham.co.uk Trent Industrial Estate, Duchess St, Shaw Oldham, Lancashire, OL2 7UT mallinsons.sales@btconnect.com 01706 299000

Valentine Equipment Limited www.valentinefryers.com 4 Trafford Road, Reading, Berks., RG1 8JS info@valentinefryers.com 0118 957 1344

Adams Fast Food Supplies

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

Grease Traps Oli Environmental Services www.olienvironmentalservices.co.uk 6 Chapel Lane, North Luffenham, Oakham, LE15 8JP anthony@olienvironmentalservices.co.uk 01780 720679

Frying Range Engineers

GMG Ltd

KLS

www.greasemanagement.co.uk Eaton Works, Allthorpe Street, Leamington Spa, CV31 2AU 01926 432030

22-23 Austin Fields Industrial Estate Kings Lynn, Norfolk, PE30 1PH T: 01553 772935 W: www.klsonline.co.uk E: sales@klsonline.co.uk

Gazebos/Mobile Units Instant Promotion (UK) Ltd www.instantpromotion.co.uk Unit 7, Liberty Industrial Park, South Liberty Lane, Bristol, BS3 2SU enquiries@instantpromotions.co.uk 0117 963 1668

VTO (Vertical Take Off) Promart Manufacturing Ltd www.promart.co.uk Unit 2B Caddick Road, Knowsley Industrial Park South, Merseyside, L34 9HP sales@promart.co.uk 0151 546 4666

General Catering Supplies Peter’s Food Service Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP T: 029 2085 3200 • F: 029 2085 3323

E: info@petersfood.com

W: www.petersfood.com

Hog Roast Machines and Barbecues

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

Fracino www.fracino.com 18-22 Birch Road East, Birmingham, B6 7DB sasles@fracino.com 0121 328 5757

Scanomat UK www.scanomat.co.uk sales@scanomat.co.uk 0800 032 7581

Ice Cream Carpigiani UK Ltd www.carpigiani.com Faculty House, 214 Holme Lacy Road, Rotherwas, Hereford, HR2 6BQ 01432 346018

Caterlink Limited www.caterlink.co.uk Units 7-8, Bodmin Business Park, Launceston Road, Bodmin, Cornwall, PL31 2RJ sales@caterlink.co.uk 01208 78844

The Hogg Boss

Beechdean Dairies Limited

www.thehoggboss.com Peake Products, Unit 4, Walton New Road Ind. Estate, Bruntingthorpe, Lutterworth, Leics., LE17 5RD sales@thehpggboss.com 0116 247 8500

www.beechdean.co.uk Old House Farm, North Dean, High Wycombe, Bucks, HP14 4NL farmhouse@beechdean.co.uk 01494 563980

Tasty Trotter www.tastytrotter.com Bridge Street, Clay Cross, Derbyshire, S45 9NU info@tastytrotter.com 01246 866800

Cinders Barbecues www.cindersbarbecues.co.uk High Bentham, Lancaster, LA2 7NB Karen@cindersbarbecues.co.uk 01524 262900

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

Taylor UK www.taylor-company.co.uk 106 Claydon Business Park Great Blakenham, Ipswich Suffolk, IP6 0NL sales@taylor-company.co.uk 0800 838 896

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

Longo & Co www.mrwhippy.biz Unit 5A, Steps Ind. Estate, Magdale, Honley, Huddersfied, West Yorks., HD9 6RA info@mrwhippy.biz 01484 606351

Espresso Essential

Kebab Suppliers

www.brake.co.uk UK wide 0345 6069090

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

Double A Kebabs

Bidvest Foodservice

Tchibo Coffee International Ltd

www.bidvest.co.uk 814 Leigh Road, Slough, SL1 4BD 01494 555900

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

Brakes

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Fastfood Professional • May and June 2017

Millennium Business Park, Mansfield Nottinghamshire, NG19 7JX T: 01623 422888 E: info@doubleakebab.co.uk W: www.doubleakebab.co.uk/ May and June 2017 • Fastfood Professional

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www.istanbulmeats.com Unit 3, First Avenue, Drum Industrial Estate, C hester le Street, Birtley, Co. Durham, DH2 1AG enquiries@istanbulmeats.com 0191 492 3909

Golden Delight Foods Ltd,

Kiren Foods

Pies Pukka Pies Ltd. www.pukkapies.co.uk The Halcroft, Syston, Leicester, LE7 1LD trade@pukkapies.co.uk

www.goldendelightfoods.co.uk 26 Clayton Road, Birmingham B8 1JE 0121 327 8800

Peter’s Food Service

Kismet Kebabs

Unit 1, Greenway, Bedwas House Industrial

www.kismetkebabs.co.uk Milton House, Maldon Road, Latchingdon, Essex CM3 6LF 01621 744 055

Estate, Bedwas, Caerphilly,

Paragon Quality Foods Ltd www.paragonqualityfoods.com Quadrant 3, Yorkshire Way, West Moor Park, Armthorpe, Doncaster, DN3 3FB sales@paragonqualityfoods.com 01302 834141

Oil Management

CF83 8XP T: 029 2085 3200 • F: 029 2085 3323

E: info@petersfood.com

W: www.petersfood.com

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

Premier1 Filtration

Poole’s of Wigan

www.premier1filtration.co.uk Kiln Head Spring, Kneeton Lane, Barton, DL10 6NB info@premier1filtration.com 01325 377189

www.poolespies.co.uk Kilshaw Street, Pemberton, Wigan, WN5 8EA info@countrystyle.co.uk 01942 214133

Packaging

Pizza & Pasta Express Foodservice

Coveris UK Food & Consumer 7 Howard Road, Eaton Socon St Neots, Cambs PE19 8ET T: 01480 476161 E: UK@Coveris.com W: www.coveris.com Crafti’s Ltd (For Kids) www.craftis.co.uk 3rd Floor, Towcester Mill, Chantry Lane, Towcester, Northants, NN12 6AB 01327 358508

W F Denny www.wfdenny.co.uk Unit 7, Tudor Road, Altrincham Business Park, Broadheath, Cheshire, WA14 5RZ info@wfdenny.co.uk 0161 927 4949

It’s a Wrap (JR Press) www.jrpress.co.uk 3 Egerton Close, Daventry Northants, NN11 8PE sales@jrpress.co.uk 01327 301566

PlanglowLtd www.planglow.com The Quorum, Bond Street South, Bristol, BS1 3AE contactus@planglow.com 0117 317 8600

Southern Fried Chicken www.southernfriedchicken.com Unit 1, Headley Park 9, Headley Road East, Woodley, Reading, Berkshire, RG5 4SQ sales@southerfriedchicken.com 0118 944 1100

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Fastfood Professional • May and June 2017

www.express-foodservice.co.uk Unit B, Dominion Way, Rustington Trading Estate, Littlehampton, West Sussex.

BN16 3HQ info@expressfoodservice.co.uk 01903 775077

Eurilait www.eurilait.co.uk Leighton Lane Industrial Estate, Leighton Lane, Evercreech, Somerset, BA4 6LQ craigbrayshaw@eurilait.co.uk 01749 838100

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

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

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

Fylde Fresh & Fabulous www.fyldefreshandfabulous.com Fylde Fresh & Fabulous, Stanley Villa Farm, Back Lane, Weeton, Preston, PR4 3HN sales@fyldefreshandfabulous.com 01253 836444

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

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

Poultry Suppliers

999 Pizza Toppings UK www.999pizzatoppings.co.uk Unit 6, Teakcroft Fairview Industrial Park Marsh Way Rainham, Essex, RM13 8UH info@999pizzatoppings.co.uk 01708 558885

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

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

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

Pan’Artisan

Felton, Oswestry, Shropshire,

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

SY11 4HX

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

Pizza and Baguette

Dibs Distribution

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

www.dibsdistribution.co.uk 1432b Clock Tower Road, Isleworth, Middlesex, TW7 6DT sales@dibs.uk.com 0208 568 6668 May and June 2017 • Fastfood Professional

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TRADE DIRECTORY

Istanbul Meats

TRADE DIRECTORY

Nila UK Ltd www.nila.co.uk Unit 9b, Beaver Ind. Estate, Brent Road, Southall, Middx., UB2 5FB food@nila.co.uk 020 8744 7700

Refrigeration

Rollover Limited Keejays Limited www.keejays.com Crockatt Road, Lady Lane Ind. Estate, Hadleigh, Suffolk, IP7 6RD enquiries@keejays.com 01473 827304

Sausages, Pies and Burgers

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

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

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

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

Foster Fridge www.foster-fridge.com 1st Floor, The Coach House, Montpelier Mews, High Street South, Dunstable Bedfordshire, LU6 3SH info@foster-fridge.com 01582 788486

Polar Refrigeration www.polar-refrigerator.com Unit 8, Access 18, Bristol, BS11 8HT See website for stockists

Sauces & Marinades The Crucial Sauce Company Ltd Unit 1b, Nechells Business Centre, 31 Dollman Street, Nechells, Birmingham, B7 4RP T: 0121 333 3233 E: info@thecrucialsaucecompany.co.uk W: www.thecrucialsaucecompany.co.uk

BI Europe Limited

James T Blakeman & Co Ltd, www.blakemans.co.uk Millenium Way, High Carr Business Park, Newcastle –under- Lyme, Staffordshire, ST5 7UF admin@blakemans.co.uk 01782 569610

McWhinney’s Sausages www.mcwhinneys.com 10 Balloo Way, Balloo Industrial Park, Bangor, Co. Down, N. Ireland, BT19 7QZ info@mcwhinneys.com 028 9127 1811

Peter’s Food Service Estate, Bedwas, Caerphilly, CF83 8XP T: 029 2085 3200 • F: 029 2085 3323

E: info@petersfood.com

W: www.petersfood.com

www.franconian.co.uk Unit 26, Eldon Way, Paddock Wood, Kent, TN12 6BE info@franconian.co.uk 01892 837816

Shopfitters & Fabricators Barland Shopfitting Specialists www.barlandshopfitters.co.uk Unit 18, Honey Hall Ing, Huddersfield, West Yorks., HD2 1GP info@barlandshopfitters.co.uk 0800 043 5523

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

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

Westaway Sausages Ltd.

Promart Manufacturing Ltd

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

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

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

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

Pukka Pies Ltd. www.pukkapies.co.uk The Halcroft, Syston, Leicester, LE7 1LD trade@pukkapies.co.uk

Holland’s Pies

Dibs Distribution

Poole’s of Wigan

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

www.poolespies.co.uk Kilshaw Street, Pemberton, Wigan, WN5 8EA info@countrystyle.co.uk 01942 214133

Fastfood Professional • May and June 2017

The Franconian Sausage Company

Unit 1, Greenway, Bedwas House Industrial

www.bilimited.com Unit 21 – 22 Kernan Drive, Loughborough, Charnwood, LE11 5JF info@bilimited.com 01509 631650

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

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

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

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

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

British Frozen Food Federation (BFFF) www.bfff.co.uk Warwick House, Unit 7, Long Bennington Business Park, Main Road, Long Bennington, Newark, Notts, NG23 5JR 01400 283090 May and June 2017 • Fastfood Professional

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British Kebab Awards

Utilities

Flamin’ Chicken

www.britishkebabawards.co.uk 8th Floor, Elizabeth House 39 York Road, London, SE1 7NQ, info@ceftus.org / nominationskebabawards@ gmail.com 020 7183 4272

Utility Helpline

PAPA

T: 01432 378690

The Pizza, Pasta and Italian Food Association www.papa.org.uk Association House 18C Moor Street Chepstow NP16 5DB 01291 636338

E: brian@utilityhelpline.co.uk

www.londonfish-chips.com

W: www. utilityhelpline.co.uk

Mexigo

Asian Catering Federation www.acfederation.org London Pall Mall 100 Pall Mall St James London, SW1Y 5NQ

Training & Consultancy

107 Berrows Business Centre, Bath Street, Hereford, HR1 2HE

www.kfeltd.co.uk Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough PE6 8LD sales@kfeltd.co.uk 01778 380448

Web Design

Crossways Foodservice Consultants 29 High Street Needingworth, St Ives Cambridgeshire, PE27 4SA T: 07725 434173 Crossways E: crosswaysfc@gmail.com W: www.foodserviceconsultants.co.uk

Carpigiani Gelato University UK www.gelatouniversity.com/uk Carpigiani House Coldnose Rd Rotherwas Industrial Estate Hereford, HR2 6JL janethompson@carpigiani.co.jp 01432 346 018

United Workwear www.unitedworkwear.com The United Collection Ltd 80A Ashfield Street London, E1 2BJ info@unitedcollection.co.uk 0207 780 1746

Simon Jersey www.simonjersey.com Altham Accrington Lancashire, BB5 5YE sales@simonjersey.com 0370 4609 047

Best Workwear www.bestworkwear.co.uk FRS Countrywear Limited Unit 1 Building 6 Stanmore Ind. Est. Bridgnorth Shropshire, WV15 5HP sales@bestworkwear.co.uk 08454 65 66 65

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Fastfood Professional • May and June 2017

Harry Ramsden’s www.harryramsdens.co.uk

London Fish and Chips

Muffin Break www.muffinbreak.co.uk

Papa John’s

www.prowebdesignuk.com 119 Hertford Road, London, EN3 5JF info@prowebdesignuk.com 0203 659 4745

Pepe’s Piri Piri

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

Wholesalers and Cash and Carry

www.papajohns.co.uk www.pepes.co.uk

Peri Peri Original www.periperioriginal.co.uk

Pita Pit UK www.pitapituk.com

Pizza Time www.pizzatime.co.uk

Quiznos www.quiznossub.co.uk

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

Sam’s Chicken www.samschicken.com

Subway www,subway.com

Waffle Delight www.waffledelight.co.uk

Booker Limited www.booker.co.uk Irthlingborough Road, Wellingborough, Northants, NN8 1LT 01933 371000

Costco (Head Office) National locations www.c ostco.co.uk Hartspring Lane, Watford, Hertfordshire, WD25 8JS 01923 213113

Parfetts (Head Office)

Uniforms

www.gallonesfranchise.com

Pro Web Design

National Federation of Fish Friers www.federationoffishfriers.co.uk 4 Greenwood Mount, Leeds, LS6 4LQ mail@federationoffishfriers.co.uk 0113 230 7044

Gallones Ice Cream Parlours

www.mexigo.uk

Shinebright Creative KFE School of Frying Excellence

info@theflaminchicken.com

www.parfetts.co.uk Didsbury Road, Stockport, SK4 2JP 0161 429 0429

You could be telling readers about your business or service on this page

Franchise Opportunities Banger Bros www.bangerbros.co.uk

Chicken Cottage www.chickencottage.com

Chop & Wok www.chopandwok.co.uk

Chopstix support@franchising.com

Chozen Noodle www.chozen.co.uk

Doner Kebab German Doner Kebab www.donerkebab.net

Call Athol now to book a space on

07725 434173 Standard and Premium Box listings available

Empire Dogs www.empiredogs.co.uk May and June 2017 • Fastfood Professional

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May and June 2017 Fastfood Professional • March and April 2017

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It’s all about the food!

FAST

FOOD QUICK

ON THE DRAWER

In the Quick Service Sector Adande helps reduce service times and wasted movements in the kitchen whilst ensuring food quality is maintained Fries stored in an Adande Drawer fry faster and have less oil absorption (36g less fat per 990g fries) with a better texture and colour too Food quality and shelf life are detrimentally affected by temperature stability. Despite multiple drawer openings, food spoilage is negligible All the energy saving benefits of award winning ‘Hold the Cold’ technology with easy access and fast hygienic cleaning

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“

“

The difference in quality of the food from the Adande drawers and the conventional units was very significant...

Adande Refrigeration @Chefsloveadande

John Feeney, Griffith Laboratories For more information call +44(0)8443 760023 or visit www.adande.com

Fastfood Professional • May and June 2017

May and June March April 2017 • Fastfood Professional

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Quality Irish Pork Sausages

Super Quality, Super Sausages You haven’t had a sausage until you’ve had a McWhinneys!

See Your Profits Soar with McWhinneys Super Quality Sausages!

To find out more about McWhinneys Sausages, visit us at www.mcwhinneys.com 76

Fastfood Professional • May and June 2017

May and June 2017 • Fastfood Professional

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