ISSN 2514-989X
(Formerly Fish & Chips & Fast Food Magazine) The Nations Favourite Takeaway Magazine Now Celebrating its 28th Year
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Cost Effective The Bay and Green Generation Fastfood Professional • June and July 2019 Disposables Green
Elite Nets £30,000 for Charity
ForwardThe growing Thinking influence June and July 2019 • Fastfood Professional 1 of Investments Veganism
Image shows serving suggestion
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From our headquarters in Wiltshire, our team of 25 multi-skilled catering and electrical engineers, undertake 10,000+ jobs each year at almost 1,700 sites across Great Britain.
The importance of training cannot be emphasised too strongly
A
very mixed start to the Summer so far with the variations in weather that we seem to be
becoming used to over the last few years. It makes it very difficult for any business to plan and plays havoc with commodity prices. We still have the uncertainty of Brexit and what it
The QSR part of our name stands for Quick Service Restaurant, and it’s within this fast moving restaurant sphere that we have the majority of our experience and expertise. Over the last 30 years, we have become the trusted service partner to some of the biggest names in the UK food industry, including:
will or will not bring and the mystery of who will be the next Prime Minister. In any foodservice business, the importance of training cannot be emphasised too strongly, and in this issue, we feature the training School at KFE where existing and new owners and operators can learn from the best in the business how to prepare and serve the Nation’s favourite, Fish and Chips. The skills learnt will help shops to control and optimise the costs of running the business, most important in uncertain times. For a comprehensive Trade Directory list, visit our digital version which you can find on our website. Have a great SummerHave a great season Athol
Annual Subscription UK: FREE Overseas: £37
“Our aim is to deliver service excellence by prioritising our clients’ safety and satisfaction, and to remain one of the most significant and respected service companies in the UK.” Bob Kirby, Managing Director As you would expect from commercial catering equipment specialists, TOTAL QSR Ltd has obtained all the accreditations expected of a trustworthy and professional service company; Safe Contractor Approved, NICEIC Approved Contractor, IOSH, Gas Safe, IEMA, Assured Altius Vendor and we are a member of the British Safety Council.
Fast Food Professional is published six times a year (January & February), (March & April), (May & June), (July & August), (September & October) and (November & December). Newco Media Ltd 26A Osborne Heights, East Cowes, Isle of White. PO32 6FE Many of the views expressed in this publication are those of individual contributors and do not necessarily represent the views of the publisher. 3
Fastfood Professional • June and July 2019
To learn more about how TOTAL QSR Ltd can help you with catering equipment sales, installation, service and 24/7 reactive repair, please visit www.totalqsr.co.uk or call 01225 79184 June and July 2019 • Fastfood Professional
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“Simply put, they’re the best - page 8
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Fastfood Professional • June and July 2019
Noteworthy events - jot them down in your diary, tap them into your app KFE - “Simply put, they’re the best” Mayflower Ambient Sauce Mix Buckets - Bigger is better Direct Seafoods urges chefs to stay up to speed on sustainability A passion for potatoes – the perfect partner Easy and efficient - Welbilt Elite nets £30,000 for charity Generation Green: The Bay Fish and Chips spearheads sustainability celebration JJ Launches ‘Post a Pizza’ Giveaway Uno due tre a new product range from FAMA, Italy brought to you by eCatering The ultimate in versatility, cost effectiveness and taste opportunities Quality team are streets ahead at James T. Blakeman Services Ltd Henny Penny cracks consistency at Chik’N Evolution Elite Fryer Proves Less is More Pan’Artisan Introduces Aglio Pebble Tear And Share Bread Panasonic Launches Automatic Rice Cookers for Perfectly Nice Rice June and July 2019 • Fastfood Professional
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In Every Issue
Synergy Grill Technology raise the steaks with outdoor grill launch Three, is the magic number, thanks to Synergy Grill Technology Updated foreign language food hygiene training materials now available from Seafish Global Recognition & Commendation for Jestic In international distributor award Heralding cost-effective disposables to meet all needs
Money Matters
What Aviko are doing to give operators alternatives to the potato products
Our financial section can be found near the back of the issue starting on page 48 in this issue
Entries open for 2019 Seafood Restaurant of the Year competition The growing influence of veganism on our industry A mint new flavour from Shmoo New website launched by poultry products brand Golden Valley Foods KeCo’s KARROT app puts captivating packaging concepts at your fingertips Sarson’s say take pride in your condiments and feel the benefits of Brand Power “Natasha’s Law” welcome to end allergen confusion that puts customers at risk Central Foods Appoints New Business Development Manager Click and collect emerging as revenue driver for casual dining sector The benefits of forward-thinking investments for your caterin business
Fastfood Professional • June and July 2019
The Trade Directory Our instant reference for all those important trade contacts can be found starting on page 52 in this issue
June and July 2019 • Fastfood Professional
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Noteworthy events - jot them down in your diary, tap them into your app
7th June 2019
November
Nationwide
13-14 November 2019
National Fish and Chip Day Following the resounding success of last year’s National Fish and Chip Day, NEODA is delighted to annouce that Fish & Chip lovers across the UK are coming together again to celebrate the nation’s favourite dish on Friday, 7th June 2019. National Fish & Chip Day 2019 is set to be even bigger than last year as it brings together everyone involved in creating this iconic British dish; from Fish & Chip shops, pub chains, restaurants, retailers, to the fisherman and farmers who provide the sustainable and natural ingredients needed to create this family favourite.
September
MAY
European Pizza and Pasta Show Olympia, London European Pizza and Pasta Show is an exclusive B2B trade event and is set to bring the fast-growing pizza and pasta market into the spotlight by uniting leading UK and European food wholesalers and retailers, pizza operators and pizzeria owners, restaurant chains and independent restaurants, hotels and catering companies with equipment manufacturers, specialist ingredients and food product suppliers and service providers.
26th/27th November 2019
The Restaurant & Takeaway Innovation Expo
19-20 September
NEC, Birmingham
Lunch!
The Restaurant & Takeaway Innovation Expo, THE ultimate
Excel, London Lunch! is a truly unique trade show that brings together the entire food-to-go industry under one roof. Packed full of everything you need to take your café, sandwich bar or coffee shop business to the next level – from delicious new food and drink and innovative packaging solutions to leading keynotes and unrivalled networking.
21st September - 6th October 2019
British Food Fortnight
marketplace for restaurant and takeaway owners looking to boost their profits, build their brand and grow their businesses. With an astounding 350 exhibitors on offer, you are sure to find all the tools you need to excel in the age of digital dining, revolutionise your establishment, and transform the way you engage with your customers.
5th-7th December 2019
Halal Expo London 2019
Nationwide
Excel, London
Since its beginnings in 2002, British Food Fortnight has
Halal Exhibitions is proud to organise the UK’s Very First
become THE opportunity for those who work in any aspect of
International Halal B2B &
food and drink, to come together and promote the benefits
Consumer Trade Show. This event is expected to host more
of buying and eating from our home produced British larder.
than 500+ Exhibitors & 50+ Speakers. Leading with a profile
Visit - www.lovebritishfood.co.uk
of Halal Production and Services in all applicable sectors.
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“Simply put, they’re From inside of one of Plymouth’s most iconic buildings, the glassblowing house on the Barbican, comes the city’s latest addition to fish and chips. Owner Phil Thompson took over from what had become a tired restaurant and, having previously co-owned the multi-award winning Harbourside Fish and Chips for 7 years, had no hesitation in converting it into a more modern eatery in early 2016.
I
“
t was a real position A site” explains Phil. “It’s a site
a previous customer at Harbourside I’ve always been
that has always had great potential. It offers stunning
impressed with the customer service not to mention the
views across the harbour and once the planning had
power and efficiency of the equipment. My favourite part
been confirmed for the takeaway, boasts an amazing
of the set-up is the new Swiss grill. No cross contamination
footfall. Being so close to the water is the perfect
and less oil absorption is making the grilled options ever
place to enjoy fish and chips.” When asked why he had chosen KFE to provide his new range Phil said “simply put they’re the best. Having been
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Fastfood Professional • June and July 2019
more popular. I’ve always been a massive fan of the basket frying system as it offers speed in busy periods and portion control.”
June and July 2019 • Fastfood Professional
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the best” The Harbour is able to offer every option from its menu as gluten free as Phil opted to have a separate pan to cook all gluten free options in. When asked why he had opted for two types of grill (char and flat grill) he replied, “I spend so much time eating in here myself I wanted as many option as possible! It provides healthier options and I can enjoy more varieties of local fish.” The restaurant has gone from strength to strength and in Spring of 2019 Phil expanded the business with the opening of The Harbour in St Ives. Nestled in the Old Lifeboat House the restaurant is another amazing building that Phil has turned around and offers customers wonderful views over a tantalising menu. KFE were proud once again to be the range of choice when he installed a Kiremko 6 Pan HE Allegro Wall Range.
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Direct Seafoods urges chefs to stay up to speed on sustainability Direct Seafoods is encouraging chefs to keep up to date with the latest advice on sustainable fish and seafood species, as it increases its support with new online resources and increased access to specialist advice in its network of local businesses.
W
ith guidance changing regularly according
need to be committed in order to stay up to speed.
to factors such as the time of year and the
He said: “A sustainability programme isn’t something
quantity of specific species being landed,
operators can simply sign up to and ‘tick the box’. Any list
Direct Seafoods’ director of sustainability
of fish and seafood species is a snapshot, as the situation
Laky Zervudachi warns that chefs and hospitality operators
changes all the time. It can depend on the breeding season, changes to quotas and simply the size of the catch, among other factors. “As just one example, wild caught sea bass has become widely used on menus, and the advice now is to switch to farmed varieties or alternative species. We’ve been making this kind of up-to-date guidance available to our customers through our local businesses for some time, and we’re expanding that to ensure the information is also regularly updated online. “The Marine Conservation Society Good Fish Guide provides up-to-date guidance on which species should be avoided and which are ok to eat. We use this as a main reference point for our teams to advise customers on sustainable species.” Direct 10
Seafoods
brings
hospitality-focused,
together
regional
fish
businesses covering Cornwall to Scotland, under a national brand within the Bidfresh group,
supplying
thousands
of
chefs
and restaurants, hotels, pubs and other hospitality sectors. With more consumers than ever expecting operators to put sustainably caught and managed fish on the menu, Direct Seafoods will now offer regular online updates not only on which species are being caught sustainably, but which are ‘red rated’ and should be avoided. This includes downloadable posters that can be used by 12
Fastfood Professional • April June and May July 2018 2019
June and July 2019 • Fastfood Professional
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chefs as a simple reference guide when ordering, backed up by a range of information and resources. Recognising the need to put responsible sourcing at the heart of its service to operators, the business has recruited a specialist team led by Zervudachi as director of sustainability. Brian Hall, managing director of Direct Seafoods says: “For us, it’s not simply a question of advising operators on sustainability; there are species we simply won’t sell. We’re committed to working with customers to ensure their menus reflect the latest sustainability advice, and we have specialists at all
New Frozen At Sea Fillets Association (Fasfa) Executive Director,
Malcolm Large, Lays Out His Future Focus
L
ONDON, UK: Malcolm Large, new Executive Director of the Frozen At Sea Fillets Association (FASFA), has laid out the key areas of focus for the organisation over the coming
months, following the retirement of former Executive Director, John Rutherford. Malcolm, who has decades of experience in the commercial
our sites to help ensure that.” of
seafood sector, joins FASFA from his previous role of Head of
organisations including The Marine Stewardship
International Trade and Regions at Seafish. Since taking the
Council,
Society,
helm of the organisation in February, Malcolm has already led the
the Global Sustainable Seafood Initiative, The
organisation in refuting misleading claims in the media around
Sustainable
Brexit and its potential impacts on the fish and chip supply chain.
Direct
Seafoods The
works
Marine
a
range
Conservation Coalition,
Sustainable
Global
Aquaculture
Malcolm is no stranger to the fish and chip industry, having
Alliance, Global GAP, Sustain and the Blue Marine
managed Seafish’s National Fish and Chip Shop of the Year
Foundation.
competition for many years. His new role means that he is ideally
Restaurant
Seafood
with
Association,
For more information and resources for operators see www.directseafoods.co.uk/sustainability/ Case Study: Ibérica Restaurants – a sustainable approach
placed to make sure FASFA and its members play a key part in the fish and chip industry’s future direction and success. Malcolm Large, Executive Director of FASFA said: “My passion for the industry and the importance of our Frozen
Among the operators working with Direct
At Sea supply chains is rooted in the three pillars of sustainability,
Seafoods is the seven strong Ibérica Restaurants
traceability and quality, which are at the heart of FASFA’s vision and
group. Group head chef Cesar Garcia says: “Guest
focus for the future. I look forward to building on the fantastic work
awareness around sustainable eating has grown
delivered by John as we work with our members to ensure fish and
hugely in recent years, and is continuing to become
chip lovers throughout the UK can access the highest quality fillets
more and more important to people. They are more
from well-managed and sustainable sources all year round.”
interested than ever in knowing where their food
FASFA represents catchers and Frozen At Sea Fillet (FAS)
comes from and many make choices based on
suppliers from the major fishing nations in Northern Europe
sustainability of the ingredients and produce.
including, the UK Russia, Norway, Iceland and the Faroes. As well
“We focus our menus on seasonal produce
as his intention to drive the agenda around responsible sourcing,
wherever we can, which means we use ingredients
quality and the environmental benefits of supplying and serving
that are naturally abundant at the right time of
FAS fillets, Malcolm has also outlined the role FASFA plays in
year. We use free-range meat and eggs from trusted
supporting the UK’s fish and chip industry in the media and
suppliers and all of our fish such as hake, prawns,
consumer consciousness.
and sea reared trout comes from Direct Seafoods.
Malcolm continued:
We look to work with responsible suppliers across
“The fish and chip industry can occasionally take a battering
all of our food and drink purchasing and our fish is
from negative headlines in the press and I suspect we will see more
no exception. We then reflect this in the dishes we
of this in the run-up to Brexit. It’s incredibly important to challenge
serve on our menu.
any misleading facts surrounding the fish and chip industry and its
“We have worked with Direct Seafoods for four
supply chain by providing media with the relevant facts and figures
years, and trust their commitment to responsible
on the sector. Fish and chip fans will always be able to enjoy the
fishing. We work with them because they promote
nation’s favourite dish as part of a healthy diet.”
sustainability, which, in turn, means we can offer
FASFA will be supporting this year’s National Fish and Chip
our guests a dish made with sustainable and
Day organised by NEODA and taking place on June 7. For more
excellent quality fish.”
information on FASFA and its members, please visit www.fasfa,co.uk
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A passion for potatoes – the perfect partner
I
There’s something very special about a potato. What other food could feature in more than one-third (34%) of eating-out occasions, and Lamb Weston has been specialising in this field for 60 years?
n the year ending June 2018, 3.3 billion eating-out visits
perfect as an accompaniment to a main, to share or as an
involved a potato product (including sweet potato).
all-day snack!
That’s more than one one-third (34%) of eating-out
Tempt diners with Sweet Potato Fries with Parmesan &
occasions, [MCA/ADHB] with potato-based sides account
Rosemary – cook Lamb Weston Sweet Potato Shoestring
for 26% of sides offered on spring/summer 2018 menus
Fries. Five minutes before the fries are ready, place them
(MCA Menu Tracker). And it’s no wonder – fast, flavoursome and infinitely versatile, ready to please consumers in such spectacularly varied guises. You could serve up potatoes all day long and never present the same dish twice!
on an oven tray and sprinkle with grated parmesan, fresh rosemary, smoked paprika, salt and pepper. Place in the oven for the remaining five minutes. Heaven on a plate! Seduce sharers with BBQ Pulled Pork Sweet Potato CrissCuts® – place cooked Lamb Weston Sweet Potato
The joy of the potato is that as well as the firm favourites
CrissCuts in a serving dish and cover in freshly prepared,
like fries and mash, whatever hot new crazes are trending,
shredded, hot, cooked pulled pork. Sprinkle with salt and
potatoes can fit right in.
drizzle with BBQ sauce before serving.
Operators can simply fire up their menus by partnering
Healthy eating on trend!
potato fries with exciting flavours, tapping into the trends
With the new trends towards healthy eating (three-
from around the world that are so popular with today’s
quarters of industry leaders expect healthy eating offerings
flavour hungry consumers. And they can provide diners
to grow the fastest over the next 3–5 years [MCA]), and for
with a cheap, no risk entry point to sample some more
exciting flavours and dishes from around the world, ever
adventurous cuisines.
adaptable potatoes are the answer.
Global category leader Lamb Weston, with their passion
Delve into Lamb Weston’s vast range of potato products
for innovation, provides a huge range of solutions to make it
to create exciting dishes such as taste-bud tingling mashes
easy for operators to thrill their customers.
to keep flavour hungry adventurers satisfied. Try Red Skin
Discover Lamb Weston’s vast, exciting range of quality
Mashed Jalapeno Cheddar, a full-flavoured, red skin mash, a
fries and potato products to upgrade menus and maximise
perfect standout signature side with its rich, cheesy blend of
non-traditional day parts like brunch and late-night snacks
real cheddar, cream cheese and zesty jalapeno pieces.
– and keep the most demanding of grazers, sharers and snackers happy.
Then there are sweet potatoes – in all styles, all cuts, these versatile little superheroes are here to stay. A little
“Current food trends suggest there’s a great need for more
different, a little tastier, seen as a superfood so a little better
innovative recipes as diners want to graze and share during
for you. Lamb Weston has a sweet potato product for your
meal and drink occasions,” says Andrea Deutschmanek,
every need!
Lamb Weston’s Country Marketing Manager UK & ROI.
And there are hash browns. Non-traditional breakfasts
“Fries are very versatile – snacks, sides, starters, sharing
and brunches are becoming more popular and hash browns
plates, dirty / loaded fries. Also, breakfast is growing – mini
are benefiting. Lamb Weston’s range of hash browns enable
or normal hash browns, even potato puffs, are perfect to use
operators to add inspiring, innovative and stand-out dishes
in different ways.”
to menus to seduce consumers and keep them coming back
These inspirational ‘dirty’ or ‘loaded’ fries recipes are 14
Fastfood Professional • June and July 2019
for more. June and July 2019 • Fastfood Professional
14
By - Steve Hemsil, Sales Director – UK & Ireland, Welbilt:
Easy and Efficient T here are a huge range of fryers on the commercial
combined with the SMART4U® technology, such as the
market, from the basic entry level units to models
Oil Attendant, which automatically replenishes oil from
which feature advanced fry-station management
an in-cabinet oil supply helps control food and oil quality,
technology in order to provide a superior frying and
oil life and equipment performance, all while improving
oil usage performance.
efficiency and frying superiority.”
More advanced frying units, such as the Frymaster FilterQuick, now available with easyTouch® Display, feature Auto Filtration and an integrated oil quality sensor, which enables the operator to filter the oil at
Welbilt UK - www.welbilt.uk - Tel: 01483 464900
the simple push of a button when prompted by the fryer’s Oil Quality Sensor. Not only will this produce outstanding frying results, but will also use up to 40% less oil and 10% less energy than previous models. The fully automatic filtration ensures that the oil quality is maintained to a premium standard, by filtering out impurities from the oil as required. The oil is filtered down to 10 microns, to retain the Total Polar Materials (TPM) below the recommended level. By removing food waste and contaminants, the oil quality is not only improved, but a high quality of clean, crisp, tasty fried food is ensured. Started (and stopped) at the push of a button at the front of the fryer, the filter options make it quick and convenient to use reducing health and safety issues through minimal oil handling. This results in significant time, material and labour savings. The state of the art optional in-built oil quality sensor is also available to help operators gauge the quality of the oil in the frypot and to measure the oil’s total TPM contaminants, before advising operators when the oil needs to be changed. This, 15
Fastfood Professional • June and July 2019
June and July 2019 • Fastfood Professional
15
Elite Nets £30,000 for Charity The Elite Fish & Chip Company celebrated 30 years in business in Lincolnshire by aiming to raise £30,000 for charity in 2018 – and smashed it!
T
he award-winning fish and chip chain, which has
“As always, we credit our wonderful staff who work
outlets in Lincoln, Sleaford and Ruskington, wanted to
tirelessly every day to serve quality fish and chips with a
do something memorable in honour of the company’s
smile, and a huge thank you also goes to our loyal customers
30th anniversary in 2018.
who have selflessly donated to our fundraising efforts.”
The Elite set a fundraising target of £30,000 to be divided
Rachel Huxford, Director of Marketing, Fundraising and
equally across three charities – the RAF Association, the
Trading at the RAF Association, said: “We are very grateful
RNLI and Sleaford Dementia Support.
to Elite for choosing the RAF Association as one of its chosen
A year-long schedule of celebrations was planned as
charities. The money raised will be used to help serving RAF
part of the fundraising efforts, which included live music
personnel, RAF veterans and their families when they need
evenings, competitions and a charity quiz. An exclusive
support.”
beer, named by one of Elite’s customers, was also launched in collaboration with The Lincolnshire Brewing Company.
Rebecca Mezzo from Sleaford Dementia Support said: “It’s just amazing that Elite have raised so much for our local
On Monday (13th May), Elite staff members and
dementia charity. We’ll be able to make such a difference to
representatives from the three charities gathered at Elite’s
people with dementia and their carers from Sleaford and the
restaurant and takeaway in Sleaford to hear the final count
surrounding villages. Thank you just doesn’t seem enough.”
of £32,128.92.
Daniel Cooper from the RNLI said: “We’re incredibly
Adrian Tweedale, Co-Director at The Elite Fish & Chip
grateful for the ongoing support provided by Elite. Already
Company, said: “We are incredibly proud to have reached
this year, our lifeboats in Lincolnshire have launched over
our fundraising target and delighted that we were able to
25 times, and these launches wouldn’t be possible without
make such a fantastic contribution to three charities that
such fantastic backing. The money Elite has raised for the
really mean a lot to us.
RNLI allows us to continue our lifesaving work around the
“The RNLI was chosen because of the fantastic work
coastline of the UK and Ireland.”
it does to save lives at sea and the RAF Association was
The recent news follows a successful start to the year for
chosen because of the company’s long-standing military
the company, which earlier this year celebrated a double
ties. Sleaford Dementia Support was chosen as our third
award win at this month’s East Midlands Federation of Small
charity because my mother Freda suffered with dementia
Businesses (FSB) Celebrating Small Business Awards 2019.
during the last years of her life.
The company also announced a new restaurant in Lincoln’s
“It’s been 30 years since my mother and father set up the
historic Bailgate which is due to open later this year.
first Elite in the village of Ruskington in September 1988,
To find out more about The Elite Fish & Chip Company,
and it’s been an emotional time for us as we reflect on 30
follow its Facebook, Twitter and Instagram feeds or visit
years in business.
www.elitefishandchips.com.
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Fastfood Professional • June and July 2019
June and July 2019 • Fastfood Professional
16
+ or and
=
Superpad Clear Flow Single Pass
SuperSorb Activated Carbon Single Pass Superpad
42cm disc for Merlin, Bitterling Aries and Pura
Rectangular for Bitterling BLA 170
Kiremko Basket Liner for 4 x Finer Filtration
Call 01325 377189 or Buy online www.premier1filtration.com 17
Fastfood Professional • June and July 2019
June and July 2019 • Fastfood Professional
17
Not even poor weather could dampen spirits as The Bay Fish and Chips, Edenholme Care Home, and Arduthie Primary School celebrate sustainability in Stonehaven. Photo by: Les Black
Generation Green: The Bay Fish and Chips Spearheads Sustainability Celebration Over 75 Stonehaven residents from 8 to 80+ have pledged to become Green Champions, in a day of celebration organised by The Bay Fish and Chips.
5
6 Edenholme residents and 23 Arduthie Primary
It’s wonderful to be able to bring what’s grown on our
School pupils worked together with Calum Richardson,
doorstep to the residents of Edenholme and the pupils of
founder and owner of The Bay Fish and Chips, to learn
Arduthie primary school as we celebrate what locals can
all about fishing from future stocks and the importance of protecting the ocean from plastic wherever possible.
do to go green. Things like growing your own potatoes or shopping
The Green Champions initiative, which is piloted by
for MSC-certified fish may seem like small tweaks,
Aberdeenshire Council, is designed to equip people with
but everything adds up to make a difference that will
the knowledge and skills to make eco-friendly choices in
hopefully be felt for generations to come.”
their everyday lives.
Both Edenholme care home and Arduthie primary
J&M Fraser Farms based in Burnorrachie, joined Calum
school have previously worked together as part of the
at Edenholme to explain how potatoes make the journey
Green Champions programme – creating bug hotels
from field to fork, before everyone rolled up their sleeves
as friendly havens for all kinds of creatures, from
to plant seedlings in Edenholme’s very own vegetable
bumblebees to hedgehogs.
patches, despite the adverse weather. (Arduthie Primary School Pupils enjoy a portion of fish and chips during their sustainability day at Edenholme care home. Photo credit: Les Black) Celebrations wrapped up with The Bay’s award-winning fish and chips, enjoyed by young and old alike. Calum Richardson commented on the day: “Stonehaven is more than just a beautiful town – it’s a real community. 18
Fastfood Professional • June and July 2019
Jason Strathdee, Manager of Edenholme Care Home, said: “What we’re doing today is an example of how the dining experience can bring people together irrespective of age and ability. Part of Edenholme’s service vision is to be at the heart of our community and working with local school children and businesses like The Bay is making that vision a reality.” June and July 2019 • Fastfood Professional
18
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Up to 75% OFF List Prices - Huge Savings, Wide Range, FREE Delivery Within Mainland UK*
All prices shown exclude VAT. Full terms and conditions online at www.ecatering.co.uk. All items while stocks last. *Restrictions apply see website for details. June and July 2019 • Fastfood Professional 19 19 Fastfood Professional • June and July 2019
www.ecatering.co.uk
JJ Launches ‘Post a Pizza’ Giveaway National wholesaler JJ Foodservice is giving away a case of its NEW pizza boxes and a sample of its new Buffalo Superior Stretch Mozzarella cheese to the restaurant with the most unique pizza dish.
T
he wholesaler just announced the winners of its internal ‘Post a Pizza’ campaign where staff battled it out to design the most unique pizza box on JJ’s newly launched plain brown boxes.
The winner was a ‘Buffy The Pizza Slayer’ entry from the Newcastle
Warehouse Team. Now the wholesaler is opening the pizza challenge up to restaurants and takeaways. Caterers simply need to post a picture of their pizza dish with a short explanation of why it is unique to JJ’s Facebook, Twitter or Instagram page with the hashtag #JJPostaPizza. Winners will also be offered a free website with JJ’s online ordering sister company, FOODit. The shortlist will be announced on June 13th 2019.
20
Fastfood Professional • June and July 2019
June and July 2019 • Fastfood Professional
20
uno due tre eCatering, one of the UK’s lowest price Online Catering Equipment Supplier, is delighted to announce the arrival of a new product range from FAMA, Italy
e
Catering already offer a wide range of Professional Catering Equipment, however, they have just added a range
of FAMA products to their ever-expanding portfolio. FAMA Italy designs and manufactures some
of the best grinding, mincing, grating, and cutting systems on the market today thanks to many years of experience and an evolution in material technology. FAMA is able to provide high quality machinery to the food industry and eCatering have taken the initiative to bring these magnificent top-quality Italian made products to the UK to add to their stock. Marketing Manager Michael Morris said “This is really exciting for eCatering to be at the forefront of product distribution in the UK. We have brought these magnificent FAMA units in for our customers as many are looking for Italian made products that meet their specific demands. eCatering is on a rapid expansion programme and this is just one of many lines you will see in 2019 as we exceed our targets and reach for the next set of development goals.” It’s fair to say that eCatering are certainly striding forward in their expansion plans as we have already seen over 200 new products added to their website since the start of 2019 and things are only set to get better for this outstanding supplier. To find out more about this exciting and innovative company and see their incredible product ranges and savings, visit their website at www.ecatering.co.uk today or call 01539 234 350. 21
Fastfood Professional • June and July 2019
June and July 2019 • Fastfood Professional
21
By - Tom Styman-Heighton, Development Chef at Funnybones Foodservice.
The ultimate in versatility, cost effectiveness and taste opportunities The humble potato is one of the key staples of a catering menu, offering the ultimate in versatility, cost effectiveness and taste opportunities. From crisps to chips to Sunday roasts, potatoes are at the very epicentre of a British food offering.
P
otatoes are the ultimate food - versatile, cost
American-inspired potato snacks
effective and infinitely tasty. BUT – preparing them
Nearly everyone loves a chip, but there are now many ways
is time consuming. Peeling potatoes and then frying,
to enjoy them. The classic fried potato chip will always
boiling, mashing, roasting or whatever else you wish
have its place on a menu but as diners become more
to do with them is a long process, and this is often time
adventurous they are looking to enjoy similar treats from
which is not available to chefs.
other parts of the world.
Potato products freeze beautifully and can be cooked
The Americas and the Caribbean for example offer a
quickly from frozen, and so they give chefs the opportunity
number of root vegetables that make great alternatives to
to serve great quality products to their customers, whilst
the potato chip, and also give an exotic twist to the menu.
also saving considerable preparation time. There are so
Plantains, sweet potatoes and yuca all make delicious fried
many varieties of potato products that it is impractical for
chip-alternatives and can be dressed with a wide variety of
venues to be able to produce them all fresh. By relying on
dips and dressings.
frozen products chefs can offer variety and quality.
As well as a wide variety of chips in different shapes and
Chips don’t always have to play a supporting role – they
sizes we have also taken inspiration from the Americas
can be the star of the show. Chips and dips make great
to offer a number of potato products which come ready
sharing platters for groups and are a perfect grab and go
prepared and can be quickly cooked to be served as sides
option.
or snacks.
Offer a variety of chips – skin on, skin off, chunky and skinny, sweet potato and also more adventurous versions
Mini Potato Totes
such as our Yuca Fries. Offer delicious dips such as salsas
These delicious little golden nuggets are like potato
and guacamoles, ketchup, and relishes like our Sweetcorn
popcorn. The puffs of potato and onion can be fried from
or Tomato and Chilli versions.
frozen until golden and crispy in only three minutes, and
22
Fastfood Professional • June and July 2019
June and July 2019 • Fastfood Professional
22
have a homemade appearance which adds to the appeal
Caribbean where they are served alongside fish and meat
of the finished dish. Serve them hot in small bowls with
dishes, perhaps with a dip or topped with cheese.
a little dipping dish of ketchup or salsa or as a side dish.
Tostones are a handy shape for dipping, so can be paired with delicious sides such as a garlic dip or maybe
Hash Browns
a traditional accompaniment like a Mojo sauce made with
Chopped potaotes shaped and fried till crispy, our hash
oranges, limes and garlic. You could also offer a classic
browns can be finished from frozen in a few minutes.
Queso ( cheese dip), a Frijoles (bean) dip or make a nacho
Traditionally served with breakfast they also make a great
style dish topped with pulled meat. Any of the guacamoles
side dish.
and salsas from our range would also work. Yuca Fries are made from the tuberous root also known
New World Chips
as Cassava. They are perfect served simply sprinkled with
The Americas and the Caribbean offer a number of root
salt, pepper and lime juice or can be accompanied by a
vegetables that make great alternatives to the potato
variety of latin toppings such as hot sauce, pico de gallo
chip, and also give an exotic twist to the menu. Plantains,
or salsa verde. Or pair them with a meat dish such as our
sweet potatoes and yuca all make delicious fried chip-
Pulled Pork Tinga or Beef Barbacoa.
alternatives and can be dressed with a wide variety of dips and dressings. Sweet potato chips are quickly gaining popularity in this country, and for good reason. Beyond being delicious,
Our new Yuca Fries and Tostones plantain are fried till crispy so are tasty alternatives to the potato chip, and both are staples of the Americas and the Caribbean where Funnybones Foodservice focusses its’ expertise.
sweet potatoes rank much lower on the glycemic index
Funnybones Foodservice specialises in American,
than regular potatoes as they contain a higher density of
Tex-Mex and Caribbean foods, offering a wide range
nutrients, and they have an impressive nutritional profile.
of authentic specialist and mainstream products that
Tostones are slices of green plantain which are peeled,
represent the best of the cuisines from this part of the
sliced and fried before being crushed and then fried
world.
again until they are crisp and golden brown. They are an
To find out more or to place an order call 01707 321321 or
extremely popular side dish in South America and the
visit www.funnybones.co.uk
23
Fastfood Professional • June and July 2019
June and July 2019 • Fastfood Professional
23
Quality team are streets ahead… It takes years to build up a reputation for quality and consistency and just seconds for that all to come tumbling down.
W
hich is why Kevin Moller, Operations Director –
The team constantly monitor and record a multitude
Services, at James T. Blakeman Services Ltd in
of checks and measures for each product, throughout
Staffordshire, has invested heavily in his quality
the entirety of its manufacture to ensure its consistency.
control team.
Temperature checks are carried out throughout the process
Kevin said: “We have a team of more than 20 highly
of production, from incoming raw materials, frozen and chilled
trained and professional quality control personnel who are all
raw product and cooked product, including data logging, as
dedicated to guaranteeing the quality and consistency of our
well as having an automated monitoring system in place to
products and maintaining the Blakeman reputation.
monitor all temperature controlled production and storage
“Despite the fact we are already one of Europe’s leading
areas, including our delivery fleet.
producers of sausage and a meat product, the company is
Further internal testing includes inspection of all meat
still a family business and the Blakemans pride themselves on
upon arrival, organoleptic assessments, weight and length
delivering excellent food on a consistent basis for all of our
measurements, metal detection and x-raying products. The
customers – many of whom have been with us for decades.”
business also completes raw material micro, species and
The fully-integrated ‘Tropos’ computer system provides real-time, full traceability that allows the quality team to track ingredients from order to warehouse, through production to finished product. 24
Fastfood Professional • June and July 2019
allergen testing as standard and nutritional and finished product micro as per customer requirements. Whilst James T. Blakeman and Co Ltd has been a feature on the UK food scene for 65 years, the “Services” part of the June and July 2019 • Fastfood Professional
24
business is much younger at just 19 years. But it retains the
the amount of product that is required per portion and
same core values as the older and more established part of
regenerate them in a matter of seconds in the microwave
the company.
whilst maintaining a high quality and consistent product that
James T. Blakeman (Services) Ltd produces cooked product
their customers will love whilst eliminating waste.
for the food-on-the-go, catering and ready meal markets and
“Smaller outlets and firms - such as independent caterers,
also boasts a continually expanding contract cooking service
food-to- go outlets, pubs, restaurants and so on - can obtain
for external manufacturers.
our products from most good wholesalers.
Being an M&S A list supplier and upholding a BRC AA
“We also supply bespoke products such as sausages,
grade for some years, its products are supplied into a large
meatballs, stuffing balls, pigs in blankets and pork patties and
repertoire of businesses, including well-known bakery and
burgers of all sizes and flavours that we develop in our on-site
coffee shop chains, various supermarkets and wholesalers.
development suite, manufacture and deliver.
In an expanding market that requires the convenience of a
“On-top of this we offer a third party cooking facility,
ready cooked product, Blakemans has the facility to provide
which is growing at a fantastic pace. This is over and above
fried, oven cooked and steamed products.
producing our own brand of products”
It also offers the customer the ability to coin/slice products
A £1.7 million investment in a state-of-the-art frying facility
as well as the production of meat/stuffing balls and burgers/
at the Blakemans’ complex in Newcastle-under-Lyme has
patties with its in-line formers.
been a key to this success.
The business’s double helix spiral freezers allows it to
Kevin said: “Our new facility opened in June 2017 and it has
supply customers with either frozen or chilled products and
provided us with an in-line system which is capable of going
the packing room is able to offer versatility of pack sizes
from ingredients to fully cooked, frozen and packed sausages
ranging from 1 to 10kg.
in just 55 minutes. This has enabled us to keep up with the
The manufacturing facility, based in Newcastle-under-Lyme,
fast turnaround required by the food-to-go industry.
is widely regarded as one of the most efficient in Europe and
“Investments like the fryer room and our real-time traceability
is capable of producing in excess of 100 tonnes of cooked
system keeps us ahead of the game and leading the sector.”
product in a standard working week.
• Check out the full product range online - www.blakemans.
Kevin said: “Our pre-cooked, individually frozen products are ideal for the fast-paced food service and food-to-go sectors. “Our products enable kitchen staff to take out only
25
Fastfood Professional • June and July 2019
co.uk/products_list.htm . • If you want more information or wish to place an order then e-mail a message to the Blakemans’ team at admin@ blakemans.co.uk.
June and July 2019 • Fastfood Professional
25
Henny Penny cracks Development Chef, Ash Mair explains need for ‘Smart Fryer’ technology
A
concept launched early in 2017 following the
impressed by the results. We knew we were looking for a
success of sister brand, Chick ‘n’ Sours, Chik’N, is a
more traditional open fryer for Chik’N, but equally wanted
quick service restaurant, conveniently located on
something that could deliver the quality and consistency
Bakers Street in the heart of London. With a menu
expected by our customers, so for this I took the trusted
targeting the top end, fast casual market, founders David
advice of the Jestic team.” Ash explains. “Testing the
and Carl work in conjunction with Ash to create a stand
Henny Penny Evolution Elite range at Jestic’s development
out menu.
kitchen, I was able to see just how the technology in
“Our main focus is using the very best ingredients for our offering.” Ash starts. “Organic, free-range chicken,
these smart fryers work, and how it could benefit us as a business.”
sourced from a farm in Somerset where they’re free to
As oil prices continue to rise and businesses making a
forage outside on a diet of corn and cereals. Fresh and
conscious effort to do more to look after the environment,
seasonal vegetables, the finest potato buns and even a
particularly when it comes to the disposal of waste oil, Ash
range of homemade sauce helps us to really stand out in
and his team were keen to find a suitable solution for the
this market.”
new restaurant, going on to say, “Right from the start, we
Open daily from 11am to 11.30pm (midnight on Fridays
wanted a way to re-use our waste cooking oil. We found a
and Saturdays) and with a menu consisting primarily of
solution whereby we store it onsite in a large tank, before
fried chicken and fries, Ash understands how vital it is to
it’s collected and transported away to be turned into bio-
use the correct oil and the latest frying technology. Having
fuel for trucks. There are only certain fryers that are able
had experience of working with Jestic, and Henny Penny
to operate with this sort of system, but thankfully Henny
frying equipment in previous roles, Ash researched the
Penny was one of those. What’s more, they claim oil savings
latest innovations from the brand to see how they would
of up to 40% compared to other commercial fryers thanks
fit with the bespoke requirements at Chik’N.
to the technology incorporated and the unique design -
“I’ve used Henny Penny pressure fryers before and been 26
Fastfood Professional • June and July 2019
having used them, I’d say these savings are justified.” June and July 2019 • Fastfood Professional
26
consistency at Chik’N As Development Chef, Ash does not spend all of his
do it for us. It means we don’t need to rely on one of our
time at the restaurant, but still demands the same great
team to remember either, as it’s set to a particular number
quality regardless. Using a bank of four Evolution Elite
of cycles, depending which product is cooked in that fryer.
fryers, his team of dedicated chefs can ensure this, even
The ease of use has helped us greatly with efficiency in the
with minimal training. “The fryers are able to deliver
kitchen, allowing us to de-skill our training to some extent
remarkable consistency across our menu. Whether it’s
and at the same time improve our output.”
the precision temperature control, the pre-programmable
Having used Jestic in the past, Ash knew of the services
options or the smart monitoring that accurately measures
and aftercare provided. Testing the Evolution Elite fryers
the quantity of a product placed in the basket and adjusts
in the Jestic Development Kitchen, he then worked with
the oil temperature and time to accommodate for it. This
the culinary team to design a bespoke basket that suited
means we get a uniform finish, texture and taste whether
the makeup of the product at Chik’N. “I’ve always found
we put one piece of chicken, or twelve pieces of chicken
the service at Jestic to be excellent. Right from the initial
into the fry pot at the same time.”
enquiry, through to installation and staff training, it’s
With Friday and Saturday evenings being the peak
seamless.” Concludes Ash. “In addition to the Evolution
trading times for Chik’N, it is important to maintain
Elite fryers, we also use an Ayr King breading table and
output and minimise anything that could affect this. The
Irinox blast chillers at Chik’N, all purchased from Jestic. I
Henny Penny Evolution Elite range features an automatic
would have no hesitation in recommending Henny Penny
filtration system, which after a set number of cook cycles
and Jestic to others looking for a quality, reliable fryer
for a particular product, drops the oil through the filter,
or an equipment distributor who offers great service and
before returning hot, clean oil back to the fry pot within
ongoing support.”
minutes.
For more information on Chik’N please see
“The filter system is a brilliant concept and really helps
www.chikn.com, call 0207 935 6648
us maintain service times during our busiest periods. No
or email hello@chikn.com.
longer do we need to manually filter oil, having waited for
For more information on Henny Penny, please see
it to cool first, as the Henny Penny fryers automatically
www.jestic.co.uk or call 01892 831 960
27
Fastfood Professional • June and July 2019
June and July 2019 • Fastfood Professional
27
BY - Steve Morris, Sales Director at Jestic Express:
Evolution Elite Fryer Proves Less is More one that should be carefully considered. Modern fryers have been developed to not only withstand the demands of busy kitchens, but also remain reliable and energy efficient for their lifespan. It is also important to consider the on-going running costs, and in doing so look for a fryer that can help operators save money and operate as sustainably as possible without compromising on performance or the quality of the food cooked. Henny Penny, a global leader in the manufacture of commercial fryers and equipment, offers restaurants and fast food outlets a wide range of different appliances to suit individual needs. The Henny Penny Evolution Elite series takes consistency and efficiency to the next level. Utilising Henny Penny’s innovative reduced oil capacity technology not only helps to reduce the amount of oil consumed by as much as 40%, but also extends the life of the oil. This ensures operators can cook efficiently and keep their costs
T
“
down, but remain safe in the knowledge that the quality of
o stand out in the increasingly crowded fried
their food isn’t affected.
chicken market, fast food restaurants and
The life of oil within a fryer is not only a key element
takeaways have to offer a delicious end product
of frying, it is also an area in which operators can save
using quality ingredients. Key to delivering
money by taking advantage of the latest technology and
exceptional food time and time again is a
developments. The Henny Penny Evolution Elite fryer has
modern high-performance fryer.
a built in, sensor activated Oil GuardianTM which monitors
The purchase of a fryer is a substantial investment and
oil level, automatically replenishing from an oil reservoir
The New CVap 7-Series Cook & Hold from Winston
Smart looks and precise control The Winston CVap® range of holding cabinets, drawers and cook and hold ovens from Jestic has always given chefs precise control over a food’s temperature, moisture and texture whilst preserving quality. Now, the all new CVap 7-Series Cook & Hold cabinets add a sleek, modern design and a host of smart features, including touch controls to make serving up consistently great food even easier. The new CVap 7-Series Cook & Hold cabinets still harness the patented CVap® ‘Controlled Vapour’ technology, producing a vapour laden environment with the exact amount of moisture needed to prevent even the most delicate of ingredients from drying out or overcooking. Once the food reaches the desired state of cooking, the CVap technology automatically switches to a ‘hold cycle’ meaning ingredients can be held at the perfect conditions until they are ready to be served. The CVap 7-Series has the versatility to roast, braise, poach, or low temperature steam and can also be used in sous-vide mode for increased precision. The CVap® technology also allows the user to safely cook high risk meat products like the ‘pink burger’ before holding them in accordance with the FSA 6-log 10 cook times and temperatures. 28
Fastfood Professional • June and July 2019
June and July 2019 • Fastfood Professional
28
inside the fryer cabinet ensuring you are always cooking
The fryer generates a pressurised cooking environment.
in the right amount of oil. Smart Touch Filtration improves
Having sealed in the flavour and sealed out any excess
oil savings, product quality and employee productivity
cooking oil, the Velocity pressure fryer achieves food with
by filtering individual vats at the touch of a button, while
a wonderful taste, moisture and consistent finish faster
allowing vats to cook uninterrupted. The filter system
than any other method when cooking high volumes.
drains oil, rinses away crumbs and returns hot filtered oil
Great tasting food for the customer is complemented with
to the vat in less than four minutes. No handles, valves or
ease of use for the operator. A patented counter-balance
anything else to pull, open or close.
system makes raising and lowering a load effortless, whilst
This technology removes the need for a cold zone
intuitive touch controls mean that operators can pre-
in the fryer, meaning the Evolution Elite provides the
programmed up to 160 products into the controller using
same production capacity as a fryer with a much larger
the USB interface. Safety is observed thanks to a pressure
oil volume. The Henny Penny Evolution Elite series also
lock monitor, high-temperature protection and a heavy-
features i-control with 10 programmable cook cycles, idle
duty, fully insulated stainless steel fry pot to withstand the
and melt modes and load compensation.
demands of a busy restaurant kitchen.
For high volume pressure frying, the pioneering design
Once the chicken comes out of the fryer the Henny Penny
of the Henny Penny Velocity pressure fryer offers the
Smarthold Hot Holding Cabinet means operators can hold
ultimate in performance, consistency and cost savings.
foods like fried chicken for longer, maintaining quality and
With the ability to fry up 72 pieces of chicken in 25% less
improving yields. The Smarthold Cabinet includes patented
oil, it sets a new standard for performance and savings. And
humidity control allowing operators select to maintain
no wonder, the Velocity Series is a completely new pressure
precise humidity levels between 10% and 90%. There is
fryer designed from the floor up to dramatically lower the
even a constant digital humidity/temperature display and
cost of high volume frying. The fryer automatically filters
digital countdown timers for each shelf.
the oils between cooks in the same time it takes to rack
For more information on the Henny Penny range or to
the next load. This automatic filtration combines with the
find out about the other commercial products supplied by
use of pioneering oil jets to wash food particles from the
Jestic Express, please visit https://jesticexpress.co.uk or
pot, eliminating scorching and reducing the time needed
call 01892 831960.
to clean the unit at the end of a shift, saving on both time and money in a busy catering environment.
Featuring a new touch-sensitive user interface, the
includes capacitive-touch controls and HACCP (hazard
new CVap 7-Series offers eight programmable channels,
analysis and critical control points) data download
complete with USB connectivity for updates and menu
capability for temperature monitoring.”
development, especially useful for chains and groups
The CVap 7-Series will be on display at the Jestic
looking to maintain consistency across an entire estate.
Foodservice Equipment stand E21 at the Commercial
What’s more, the equipment also features near-field
Kitchen Show on 4th and 5th June at the NEC, Birmingham
communication (NFC) allowing the user to set the cook
as well as UCFF on the 25th of June at Farrington Oils,
cycle via a smart phone with the new CVap programming
Northamptonshire. For further information on the Winston
app ‘Kitchensync’.
CVap range or any of the other equipment exclusively
Michael Eyre, Culinary Director at Jestic Foodservice Equipment comments:
distributed by Jestic, please call 01892 831 960 or visit www.jestic.co.uk.
“Our Winston CVap range has proved really popular with chefs in fine dining establishments, hotels, pubs and casual dining chains alike as the unique technology offers tremendous versatility, helps to maintain the speed of service, whilst decreasing wastage and provides a significant increase in yields. The new CVap 7-Series Cook & Hold cabinets include a number of technological enhancements giving the user even more control. A smart new digital control panel 29
Fastfood Professional • June and July 2019
June and July 2019 • Fastfood Professional
29
Pan’Artisan Introduces Aglio Pebble Tear & Share Bread Pan’Artisan extends its range further with the introduction of a new variety of its hand-made, artisan Aglio Pebble Tear And Share Bread.
T
he new addition perfectly addresses the
The irregular round shape provides a rustic ‘homemade’
increasing consumer demand for sharing
appearance whilst delivering a choice of portion sizes,
platters
suitable for both children and adults.
and
accompaniments,
as
the
preference for more sociable and relaxed
The bread is 7” in size, is quick to serve and easy to
eating environments prevail, especially in the casual dining
prepare; simply remove the paper liner, keep it in its baking
sector.
case, place on a baking sheet and into a preheated oven
David Jones, Sales & Marketing Director, Pan’Artisan
190-200oC for 8 to 10 minutes to allow the garlic topping to
Ltd; “To compliment our existing Tear and Share Garlic
melt into the bread. Bake until golden brown, then serve.
Bread we have developed a new variant which is packed
Available in packs of 12 per case, 90 cases to a pallet.
with flavour due to the delicious Italian herbs that are
For more information on the Pan’Artisan range of
incorporated throughout the light and fluffy dough, plus a
products call 01730 811490 or visit www.panartisan.com
generous topping of fine quality, aromatic garlic butter that seeps into the bread on baking for a moist and flavourful menu choice, resulting in a truly Italian taste and delicious eating experience.” 30
Fastfood Professional • June and July 2019
June and July 2019 • Fastfood Professional
30
Panasonic Launches Automatic Rice Cookers for Perfectly Nice Rice Panasonic returns to Commercial Kitchen to reveal the latest addition to its professional cooking range of equipment.
T
he rice industry is worth £750m per year in the UK,
hot, are non-stick so easy to clean, are perfectly suited to
with 25% of that being consumed in the catering
front or back of house, don’t need extraction and are very
sector*.
Rice cookers, both commercial and
simple to use. They are available in two sizes; 23 and 40
domestic, are commonplace in the Far East but in
cup capacities. One portion is generally accepted as ½ a
the UK, we are still yet to appreciate the benefits using
cup of uncooked rice, or roughly 90g, so these will cook
one can bring to a commercial operation. Panasonic’s rice
approximately 46 and 80 portions respectively.
cookers are aimed at those who want to serve perfectly
Panasonic will be on stand G29 with Regale Microwaves
cooked rice every time, while minimising the waste that
at the Commercial Kitchen show at the NEC, June 4th – 5th.
often occurs through lack of experience or confidence in cooking rice. Iain Phillips, Sales and Marketing Manager, Panasonic UK; “For the fourth year running we are revealing our newest launch at Commercial Kitchen because of its specific audience. This show has proven to be effective in the past and on this occasion even more so, as we expand our range with a range of commercial rice cookers. Many operators will be cooking rice in volume and reheating to order or using individual ‘heat in the bag’ options, which can prove expensive, so we expect a lot of interest in our rice cookers as they offer a simple, cost effective solution.” The Panasonic rice cookers will safely hold rice
* Sources: The Rice Association, HM Revenue & Customs, Kantar Worldpanel
To find out more about the range of Panasonic commercial equipment, call 01344 476516 or go to panasonic.com/uk/consumer/ professional-cooking.html
31
Fastfood Professional • June and July 2019
June and July 2019 • Fastfood Professional
31
Synergy Grill Technology raise the steaks with outdoor grill launch Cambridge based company, Synergy Grill Technology, is delighted to introduce a range of superior Outdoor Cook Stations to their commercial grill portfolio: a range of grills that allows operators to tap into the thriving outdoor catering scene in time for the summer surge
U
nlike traditional outdoor units which lose heat rapidly, thus requiring regular restoration of coals,
compromising on the food quality served. He continues:
the Synergy Grill Outdoor Unit is able to maintain
“Outdoor cooking is an easy and simple way to increase
a powerful, consistent heat thanks to a combination
food revenue during the summer months, whether it’s a fine
of fuel injection air gas technology and natural ceramics.
dining restaurant or casual pub dining.
Thermal shock resistant bars also allow chefs to cook a higher
The cleanliness of the Synergy, as well as its environmental
volume of food, safe in the knowledge that the temperature
excellence, which has now been Accredited by the Carbon
will remain consistent which is something unheard of within
Trust, opens new avenues for pub gardens etc.
the outdoor grilling sector.
With the peaks and troughs experienced with outdoor food
Like Synergy’s indoor counterparts, the Synergy Outdoor
service, Synergy Grills allow the chef to focus on the cooking,
Grill Unit uses on average 59% less gas compared to
rather than worrying about the temperature of the equipment.
commercial gas grills of similar sizes, thus less gas bottles
From succulent steaks, chargrilled chicken, juicy sausages,
are required during outdoor food services, allowing for a
veggies and more, Synergy’s outdoor grill technology ensures
more cost-effective, storage-savvy solution. An innovative
perfect grilling results time after time.”
gas distribution valve within the Outdoor Units also allows
Complete with heat capturing ceramic technology to
operators to easily switch from one bottle to the other without
guarantee a cleaner, safer, greener and more succulent quality
having to change gas pipes which proves particularly useful
of food, Synergy’s new Outdoor Cooking Station truly excels
during busy trading periods. Add to this the fact that the
on every front.
Outdoor Unit is large enough to hold two 13kg propane gas bottles, and operators are left with a truly practical unit.
Available in wood cladding or stainless steel, the mobile grill is available in Synergy SG630, SG900 and SG1300
Justin Cadbury, Chairman of Synergy Grill Technology,
sizes. Featuring sturdy, lockable castors which make it
is delighted to see the brand enter the outdoor cooking
easy to manoeuvre, the Outdoor Cook Station extends
market:
beyond the kitchen to provide fantastic additional
“We are pleased to launch our Outdoor Synergy Cook Stations following the tremendous success of our indoor
revenue for caterers throughout the Spring and Summer months.
grills: a unit which turns outdoor areas into excellent
Synergy Grill also offer a wide range of accessories that
revenue earners. When using an outdoor grill, many catering
prove ideal for outdoor grilling including a rotisserie accessory,
professionals are unable to decide whether gas is the most
garnish rails and griddle plates.
convenient, if charcoal produces a better flavour or if electric
For further information on Synergy Grill Technology, visit
is the most reliable. The Synergy Grill can offer the benefits of
www.synergygrill.com call 01480 811000 or email info@
all three, along with stress-free, high-quality cooking without
synergygrill.com
32
Fastfood Professional • June and July 2019
June and July 2019 • Fastfood Professional
32
Three, is the magic number, thanks to Synergy Grill Technology Synergy Grill Technology is proud to present ‘The Trilogy Range’, our third generation of Synergy Grills. Offering three variable heat control settings, three coloured finishes, as well as three accessories as standard, you can certainly say that all good things come in three’s!
T
he three different settings – low, medium and high,
is delighted to see the brand launch their third
really puts the control back in the hands of chefs.
generation of grills:
The low setting is perfect for cooking foods that
“We are thrilled to be introducing The Trilogy Range to
have a high fat content, the medium setting gives
our portfolio of grilling equipment. Synergy Grills have
the operator a more general heat, whilst the high setting
become the trusted equipment for individual restaurants
allows for additional searing, where required.
and hotels, large national chains and groups across the
The three different finishes; Polished Steel, Matt Black and Synergy Blue in the recognisable Synergy SG630, SG900 and SG1300 units, means that any three of the grills within the Trilogy Range make for a sleek and sophisticated addition to the commercial kitchen, perfect for any operator that wishes to integrate the pioneering technology of Synergy Grill in to their cooking line-up.
globe, as well as being the prime cooking equipment of choice of Michelin star and top chefs. The Trilogy Range really is the next step in giving operators more control in their own kitchen.” Justin continues, “Before the Synergy Grill, chargrilling technology hadn’t changed in over 20 years. We’ve brought it
Furthermore, with three accessories as standard;
into the 21st Century with innovative commercial
the quick release garnish rail, the slow cook shelf
gas grill technology you won’t find anywhere else
and the stainless steel bar lifter and scraper, chefs will
in the world. Combining high power with low energy
be well equipped for everyday kitchen operations. As if
consumption, Synergy Grills enable operators to prepare
that wasn’t enough, there are also three different cooking
food faster at less than half the energy costs. The Trilogy
surfaces available to order including standard char bars, a
Range is no exception to this. As the third generation of
griddle plate top and reversible diamond bars, to ensure
Synergy Grills, The Trilogy Range perfectly showcases how
there is no limitation to the ingredients that can be used on
we as a company continue to revolutionise the catering
a Synergy Grill.
industry and constantly strive to give our customers the
Justin Cadbury, Chairman of Synergy Grill Technology, 33
Fastfood Professional • June and July 2019
very best grilling experience.” June and July 2019 • Fastfood Professional
33
Updated foreign language food hygiene training materials now available from Seafish Seafish, the public body that supports the £10bn UK seafood industry, has released updated foreign language materials for its introductory level food hygiene taught course.
T
Mayonnaise Takes The Spice Route Perk up your salads, spice up your chips and ramp up your burgers – world food specialists Funnybones Foodservice are introducing two NEW mayonnaises with hot credentials.
T
he new Encona Mayos are being launched as mayonnaise continues to grow in popularity, and is now even bigger than ketchup in the
his short half-day course is ideal for a group of up to 15 trainees and can be taught in eight
condiment market*.
“Hot and spicy are still the fashionable flavours that
languages: English, Latvian, Lithuanian, Polish,
excite consumers when it comes to sauces and dressings,
Portuguese,
Welsh.
and Encona are makers of the UK’s number one hot pepper
The course can be delivered at a venue that is suitable
sauce**” says Tom Styman-Heighton, Development Chef
for the business and trainees complete a 20 question
at Funnybones Foodservice. “We are launching these two
multiple choice exam at the end of the course to achieve a
new mayos for foodservice outlets with great confidence
nationally recognised and regulated qualification.
that our customers are going to love them and consumers
Russian,
Spanish
and
Lee Cooper, National Learning and Standards Manager
are going to be asking for more.”
at Seafish, said: “Successful food businesses invest in
“Very tasty and versatile, the mayos are ideal as dips to
developing their people with regular learning and training
serve with dishes such as chips, chicken, burgers or salads,
and we update and develop our training materials to
and can also be used as a sauce to mix with chicken, eggs
ensure the information we provide is in line with the latest
or tuna to create spicy sandwich or jacket potato fillings.”
requirements.
Thai Sweet Chilli Mayo
“Maintaining food hygiene standards is essential so we
This is mildly spicy but full of tangy, garlicy flavours.
are pleased to be able to offer updated materials available
The sauce has the sweetness of Sweet Chilli Sauce, the
for our food hygiene course in multiple languages. I
creaminess of traditional mayonnaise and a gentle kick of
would encourage any businesses interested in taking the
chilli. Perfect for dipping, using in sandwiches and wraps,
opportunity to upskill their employees to get in touch.”
and potato salads.
Michael Bates, a Seafish approved trainer and the
Carolina Reaper Chilli Mayo
Technical Manager at Seafood Ecosse Ltd, said: “You
The Carolina Reaper is one of the hottest chillies known
cannot measure the importance of providing training
to man. Encona had huge success with their Encona
materials in foreign languages. It gives people access to
Carolina Reaper sauce and the new mayo offers the same
a qualification that is necessary to fully understand the
deliciously smoky, fiery flavours. Billed their ‘HOTTEST
importance of the role they play in producing a safe,
MAYO’ and labelled ‘Try at your own risk’, this is a mayo
quality food. As our Industry adapts to changes in food
with attitude that will appeal to lovers of all searingly spicy
safety and quality it is encouraging to see that the training
dishes. Particularly good with barbequed meats.
materials are also reflecting those changes.”
Encona Thai Sweet Chilli Mayo and Carolina Reaper
To find out more or book a training course contact
Chilli Mayo will be available to the foodservice market
the Onshore Training team on onshore@seafish.co.uk or
through Funnybones Foodservice from mid-June. It comes
telephone 01472 252 300.
in case sizes of 6x285g top-down squeezy packs
For more information about training courses and
*Source: Mintel Condiments and dressings, UK Jan 2018.
resources available visit the Seafish website: https://
** Source: IRI UK Hot Sauces, Retail Sales, MAT 52w/e
www.seafish.org/training-onshore 34
Fastfood Professional • June and July 2019
30th March 2019 June and July 2019 • Fastfood Professional
34
Catering for every need British manufacturer and importer of high quality disposables, Herald is renowned for its vast catalogue of goods, providing an unrivalled breadth of choice. For over thirty years, Herald has sourced the most cost-effective products without sacrificing quality; refusing to stock products that fall below a certain grade in order to preserve customer confidence. Its extensive disposable product range consists of plastic cups, paper cups, cutlery and other related tableware; bar disposables, including plastic glasses and cocktail accessories; food containers and packaging; novelty straws; bakery products; candles; and disposable aprons, gloves, headwear and other janitorial items.
35
Fastfood Professional • June and July 2019
See how Herald can help your business Tel: 0208 507 7900 sales@heraldplastic.com www.heraldplastic.com
June and July 2019 • Fastfood Professional
35
Heralding Cost-Effective Disposables British manufacturer and importer of high quality disposables, Herald is currently enjoying an increase in sales across its full product range in the fastfood industry as more customers are taking advantage of its best price offering. Providing an
A
ll items in Herald’s vast catalogue of goods enjoy a keen market however the company’s selection of disposable cutlery is gaining a particularly strong following among fastfood professionals at the moment. All
items are reported to be selling well, from the wrapped meal sets to the easy-to-use, folding, plastic cutlery, Clik, and the wooden products. Herald is a company that takes a pragamatic approach to its product offering, choosing to lead with three key selling features - quality, price and choice - while affording
unrivalled breadth of choice, a quick
equal importance to each. The supplier has a strong and
turnaround on goods and a speedy
the variety of its range and its efforts to keep all prices
delivery, the family-run company continues to go from strength to strength…
loyal customer base thanks to its reputation for quality, down. Such has been the surge in levels of demand across many of the cheaper disposable items, Herald has increased the amount of warehouse space set aside for goods such as plastic cutlery pieces to best manage demand. Sales of meal packs, containing napkins, salt and pepper, are also bouyant, which is consistent with food to go providers competing to ensure that their offering is among the very best. Providing cutlery, napkins and condiments in a single pack is both convenient and hygenic, which is, of course, a winner with the customer and end-user. Herald also sells natural birchwood cutlery, stirrers and skewers. Part of the company’s quality Rootier range, these products are on trend as the demand for natural disposables, made of paper and wood, continues. Managing director of Herald, Yogesh Patel comments: “Natural products are regarded as more environmentallyfriendly, presenting a conscientious, worthy option that sits better with a growing majority. We’ve thoroughly embraced this concept and are extending our overall range to cover a full mix of materials, including eco and completely compostable choices.” Herald’s Rootier selection also includes ice-cream and lolly sticks, ice-cream spoons and chopsticks. It sits alongside the popular Mr Chip birchwood chip fork, which has established its own following in recent years with the brand securing almost 100 per cent of repeat business for Herald. Yogesh adds: “Mr Chip is a personal favourite
36
Fastfood Professional • June and July 2019
June and July 2019 • Fastfood Professional
36
to Meet All Needs
of mine as the customers love it and that single product
supply standardised plain products alongside its printed
accounts for a large proportion of our wooden catering
items so that smaller concerns can tailor the packaging
disposables turnover.”
themselves.
Herald recently introduced a range of paper straws to
A cheaper and most cost-effective alternative, these plain
its product selection. The paper straws provide a durable
items can be labelled accordingly and as needed. Herald is
and robust choice and are available in a selection of
also happy to take orders of any size, which also helps if
block colours. Yogesh states: “There’s usually a cost issue
customers have storage issues.
attached to more sustainable items but we have worked
With over thirty years since its inception, the company
hard to ease the price bracket, making these straws a most
is renowned for its vast catalogue of goods that provides
attractive option.
an unrivalled breadth of choice for the bar, catering and
“We all know sealife is suffering due to the mass of
FM sectors. As well as importing goods from all around
plastic products, including straws, at large in our oceans.
the world, Herald manufactures certain products and
We wanted to give our customers the opportunity to react
has recently invested in new machinery, including extra
with an alternative, eco-friendly option.”
injection moulding machines, and more space in a bid to
Other products available in the company’s extensive disposable range include plastic and paper cups and plates, lemon wipes and other related tableware; bar disposables, including
plastic
glasses
and
cocktail
increase its manufacturing output and to grow its market share. The supplier adheres to a standard, refusing to stock
accessories;
products that fall below a certain grade in order to protect
microwaveable containers, food containers and packaging;
the company’s reputation and its customers’ expectations.
bakery products; candles; and disposable aprons, gloves,
Herald is currently reviewing its website as it prepares for a
headwear, along with other janitorial items.
period of strategic growth.
The company is also mindful of its customers’ needs when it comes to both printed and plain packaging, choosing to 37
Fastfood Professional • June and July 2019
For more information, visit www.heraldplastic.com or call 0208 507 7900 June and July 2019 • Fastfood Professional
37
By Mohammed Essa, Commercial Director, Aviko UK & Ireland
Mohammed Essa, Commercial Director for Aviko UK and Ireland gives Fast Food Professional magazine a general look at what Aviko are doing to give operators alternatives to the potato products that they sell and considers the benefits of these A general look at potatoes and pre-prepared chips (chilled and frozen) and also the associated products such as potato whitening products. We would like to look at the benefits of each of the alternatives believing sweet potato is healthier, 30% prefer the taste and 23% simply opting for something different. The demand for sweet potato fries has really grown in recent years and it is showing no signs of slowing, especially as a staggering 66% of UK consumers think there are currently not enough sweet potato options available. The growing appeal of sweet potato demonstrates it is an opportune time to make the most of this key trend and appeal to a wide group of consumers looking for a healthier option. ^Toluna/Aviko August 2017
Premium Crunch Fast Food Fries With the delivery market now worth over £4.2million and up 73% in the last decade*, it provides a golden opportunity for the quick service market. To support operators in providing high quality takeaways, Aviko has launched the new Premium Crunch Fast Food Fries. Created using the latest technologies, the Premium Crunch Fast Fries will stay piping hot and crunchier for longer, making them ideal for
British Grown Potato Skins
use in deliveries.
As 22.3 million consumers in the UK make a conscious effort
No longer do operators need to be concerned with
to cut down on their meat consumption* by following a
delivering cold or soggy chips! We have specifically designed
flexitarian, vegetarian or vegan diet, the arrival of Aviko’s
the Premium Crunch Fast Food Fries to support operators
handmade 1/4 and 1/2 Potato Skins provides a golden
in delivering the highest standard of chips possible. With a
opportunity for operators to tap into this trend.
thicker coating, the new fries are perfect for home delivery
Veganism has gone mainstream and the meat-free market
packaging and will arrive without any breakage or loss of
is now worth over £780 million,** providing a massive profit
heat and will also remain satisfyingly crunchy.
opportunity for operators. Our new Potato Skins offer the
Available in two varieties – Crunch Shoestring 7mm and Crunch 9.5mm – the premium Fast Food Fries can assist
perfect platform to try out plant-based flavour combinations and increase the appeal of menus.
operators in increasing profits whilst also catering for gluten-
Made from British grown baking potatoes with a higher
free diets and being suitable for vegetarians. Our Premium
natural sugar content to provide a superior taste, Aviko’s
Crunch Fast Food Fries have a rice-flour based coating which
Potato Skins can be both fried or oven-cooked, maintaining
provides an excellent crunch whilst also providing operators
a crispy outer texture even when loaded.
with peace of mind in catering for coeliac customers. * NPD April 2018 ^Aviko/Toluna August 2017
Aviko’s new Potato Skins are handmade, ensuring excellent and consistent quality every time. Operators can request a free sample by visiting www.aviko.co.uk to start benefiting
Sweet Potato
from the endless possibilities loaded Potato Skins provide.
Demand for sweet potato – including fries – is at an all-time
* Waitrose Partners Food & Drink Report 2018-19 **Mintel Nov 2018
high. Aviko’s research shows that 66% of UK consumers think
For more product information on Aviko’s extensive range
there should be more sweet potato options on menus^. This is due to a variety of reasons including a third of consumers 38
Fastfood Professional • June and July 2019
call 0800 633 5611 or visit www.aviko.co.uk For everything Aviko visit: www.twitter.com/avikouk June and July 2019 • Fastfood Professional
38
Entries open for 2019 Seafood Restaurant of the Year competition Celebrating the fantastic fish and shellfish available to be enjoyed by diners all over the UK, the 2019 Seafood Restaurant of the Year Competition is now open for entry
S
eafish, the public body that supports the £10bn UK seafood industry, is proud to once again sponsor the competition, which is run by the Caterer, as restaurants across the country are invited to make
their bid to be crowned champion in 2019.
prepare and serve an excellent seafood dining experience.
The competition is open to all UK restaurants that include fish
“The Seafood Restaurant of the Year competition
and shellfish on their menus. It seeks to recognise and celebrate
provides a fantastic opportunity to showcase the wide
restaurants, cafes and other eateries that demonstrate both
range of restaurants, pubs and cafes that are excelling in
excellent examples of cooking and serving of fish and shellfish,
providing customers with top quality fish and shellfish dining
and evidence of fish and shellfish knowledge. The judges also
experiences and I would encourage business to get their
look for clear evidence of responsible sourcing of sustainable
entries in now for a chance to benefit from the fantastic
raw ingredients, successful fish and shellfish promotion on
opportunities on offer for the winners.”
menus, first rate product knowledge both front and back of
As part of the range of prizes on offer, members of the
house, and examples of how customers are encouraged to eat
overall winning restaurant will be invited on an all-expense
fish and shellfish.
paid study trip to the winner’s choice of either Brixham, Devon
The 2019 competition judging panel features a number of leading UK chefs and prominent restaurant and foodservice industry experts including: • Adam Thomason, Executive Head Chef, The Genuine Dining Co., London; • José Souto, Chef lecturer in Culinary Arts, Westminster Kingsway College, London; • Guy Owen, Owner/Chef, The Idle Rocks, St. Mawes, Cornwall; • Calum Richardson, Proprietor, The Bay Fish & Chips, Stonehaven, Aberdeenshire; • Amanda Afiya of Sauce Intelligence, London; • Giovanna Grossi, Group Area Manager, AA Hotel Services; • Lisa Jenkins, Products and Suppliers Editor, The Caterer, London; • Adam Bateman, Group Operations and Development Chef, Principal Hotels/InterContinental Hotels Group.
or to Peterhead, Aberdeenshire, to learn about the catching, processing and supply of seafood to other parts of the UK. In addition, members of the winning restaurant will also be invited on an all-expense paid study trip to visit Billingsgate Fish Market in London and to attend a masterclass event at the Billingsgate Seafood Training School. The winner of the 2018 Seafood Restaurant of the Year Competition was The Idle Rocks, St. Mawes, Cornwall. Head Chef Guy Owen said: “We were absolutely over the moon to be awarded the Seafood Restaurant of the Year 2018. It was, without a doubt, thanks to the fantastic team here – who work so hard to understand our food and ensure that we are sourcing the fish and shellfish that we use in a responsible and sustainable manner, in order to protect the biodiversity of our oceans.” Lisa Jenkins, The Caterer’s Products and Suppliers Editor, says, “The Caterer has been showcasing the best
Andy Gray, Trade Marketing Manager at Seafish said:
restaurants in the UK for over 140 years, and partnering
“UK consumers have a tendency to focus our seafood
with Seafish on their campaign to find the very operators
consumption on five main species - salmon, tuna, cod,
serving and educating their customers on fish and shellfish
haddock and prawns - and yet on any one day it is estimated
in this industry, is a responsibility we take very seriously”.
that there is in excess of 100 different species of fish and
Entries to the 2019 competition close on Monday 8 July 2019.
shellfish available for consumers to purchase and enjoy in
For further information on how to enter visit
the UK; a veritable bounty from the seas. This fantastic array
www.seafish.org/article/seafood-
of seafood is a main menu choice for many people when
restaurant-of-the-year-competition
they eat out of home and put their trust in a chef to expertly 39
Fastfood Professional • June and July 2019
June and July 2019 • Fastfood Professional
39
The growing influence of Veganism on our industry Mohammed Essa, Commercial Director, Aviko UK and Ireland told us how he sees this trend developing in the coming years
V
eganism has gone mainstream and the meatfree market is now worth over £780 million,** providing a massive profit opportunity for operators. The arrival of Aviko’s handmade 1/4
& 1/2 Potato Skins provide the perfect platform to try out plant-based flavour combinations and increase the appeal of menus amongst flexitarians, vegetarians and vegans.
Curried Chickpea & Spinach Loaded Skins
To inspire operators in choosing their toppings, Aviko has
Ingredients (Serves 4)
created a host of innovative recipes including Superfood
• 2 tbsp vegetable oil
Greens, Firecracker Peppers, Slow-Cooked Four Bean Chilli
• 1 large onion, sliced
and Curried Chickpeas & Spinach. These can be viewed at
• 5cm piece root ginger, peeled and grated
www.aviko.co.uk along with step-by-step video tutorials.
• 2 cloves garlic, crushed
Made from British grown baking potatoes with a higher
• 2 tbsp madras curry paste
natural sugar content to provide a superior taste, Aviko’s
• 200ml vegetable stock
Potato Skins can be both fried or oven-cooked, maintaining
• 1 (400g) can chickpeas, drained
a crispy outer texture even when loaded.
• 150g baby spinach leaves, roughly chopped • 1 tbsp mango chutney • Squeeze of lemon juice • Salt and pepper • 12 x 1/2 potato skins • To serve: crispy onions and chopped coriander
Method 1. Heat oil in a medium pan, add onions and sauté for six minutes until soft and golden. Add the ginger, garlic Recipe inspiration
Loaded Vegan guacamole Potato Skins
and curry paste and cook for one minute. 2. Add the stock and chickpeas and season well. Bring to
Ingredients
the boil, then simmer uncovered for 15 minutes or until
• 12 x 1/2 Potato Skins
thickened.
• 2 ripe avocados • 1 lime • 1/4 cup red onion, diced • 1/4 cup cherry tomatoes, diced
3. Add the spinach leaves and stir well until wilted. Add the mango chutney, then add lemon juice and season to taste. 4. Cook the potatoes according to pack instructions.
• 1/4 cup fresh coriander, chopped
Spoon the mixture into the half potato skins - allowing
• 1-2 cloves garlic, minced
three per person. Finish with crispy onions and
• 1/2 jalapeño pepper, seeded and minced (optional)
chopped fresh coriander.
• 1/2 teaspoon cumin • 1/2 teaspoon sea salt
* Waitrose Partners Food & Drink Report 2018-19 **Mintel Nov 2018
Method Begin by mashing the avocado flesh in a bowl. Simply
For more product information on Aviko’s extensive
stir in the remaining ingredients until everything is nicely
range call 0800 633 5611 or visit www.aviko.co.uk
combined, load into the cooked potato skins and serve. 40
Fastfood Professional • June and July 2019
For everything Aviko visit: www.twitter.com/avikouk June and July 2019 • Fastfood Professional
40
G N I T A V O N IN FOR
60
1960
YEARS 1983
Gilbert Lamb invents the Lamb Water Gun Knife, which is now hailed as the industry standard worldwide
Fun-to-eat Twisters® are introduced
1984
For more than half a century, Lamb Weston has consistently led the industry with the invention of ground-breaking processing technology and new products. The story began in 1960 with the ‘Water Gun Knife’, invented by Gilbert Lamb, used to cut fries from potatoes using a high speed water jet. From then on, the inventions just kept coming, resulting in innovative creations that set the standard others would follow. Day after day, our goal is to develop sustainable improvements and solutions for our customers.
Lamb Weston invents CrissCut Fries
1994 Patented Stealth Fries® coating revolutionises the industry - fries are crispier and stay hotter for longer
1994 Joint venture is formed between Lamb Weston (US) and Meijer Frozen Foods (NL) to enable distribution throughout Europe, the Middle East and Africa
1994 Twisters®, CrissCuts® and Stealth fries® are introduced in UK and Ireland
25
YEARS
2015 Introduction of Connoisseur Fries
2015 Unique Potato Dippers are launched
2018 The invention of Hot2Home™ brings a REAL solution to home delivered fries
41
Fastfood Professional • June and July 2019
T. 0800 963962
www.lambweston.eu
June April and July May 2018 2019 • Fastfood Professional 41 SalesUK@lambweston.eu
Leading thickshake brand, Shmoo, has added a brand new limited-edition flavour to the mix with the introduction of Chocolate Mint.
B
oasting a rich, yet refreshing all-natural flavour, Shmoo’s new Chocolate Mint option is the perfect addition to any drink’s menu. Appealing
to milkshake loving consumers on the search for added freshness, this tasty new flavour brings a new dimension to one of the nation’s favourite flavours, chocolate. Karen
Green,
Marketing
Manager
at
Aimia
Foods,
commented: “We are delighted to have launched Shmoo’s limited-edition flavour, Chocolate Mint. The decision to add Chocolate Mint to the Shmoo portfolio was as a result of consumer research where Chocolate Mint was voted the preferred flavour. Karen continues: “We can’t wait to see consumers enjoying this delicious new option and we look forward to welcoming more new flavours to the Shmoo family in the very near future.” As with all of Shmoo’s other milkshake flavours, Shmoo Chocolate Mint allows operators to offer authentic, low fat, artificial-free thick shakes that are suitable for vegetarian and gluten-free diets. To create a Chocolate Mint Shmoo shake, simply add a scoop of the milkshake mix into a branded cup, pour milk to the line and mix using the unique Shmoo in-cup mixer. The mix will double in size and create the perfect thickshake consistently every time, providing a cost-effective milkshake concept that all ages will love! Shmoo’s
Chocolate
Mint
flavour
will be available for a limited period starting from the 17th of June 2019. To find your nearest stockist, or for more information on Shmoo, contact Aimia Foods on 01942 4086000 or visit www.aimiafoods.com 42
Fastfood Professional • June and July 2019
June and July 2019 • Fastfood Professional
42
WE’RE VERY EXCITED to be launching our new website and Kiremko brochure
Visit www.kfeltd.co.uk to download the new Kiremko brochure and to check out our new content
Meet the team
Downloadable Brochures
Training Videos
Events Calendar
Latest news
The range company of choice for award winning fish shops 43
Fastfood Professional • June and July 2019
June April and July May 2018 2019 • Fastfood Professional
43
New website launched by poultry products brand Golden Valley Foods Golden Valley Foods – one of the UK’s most popular poultry product brands for takeaways and fast food outlets – has unveiled a new website.
T
“We are delighted that the brand now has its own website to showcase the poultry products to our food service customers.” The Golden Valley Foods brand features a variety of chicken products in various formats – breaded, battered,
he website showcases the range of chicken products,
marinated, and coated. It also features a number of Halal-
which includes nuggets, goujons, chunks, fillets,
approved items.
wings, steaks, mini kebabs and more.
It also highlights the new gluten-free breaded chicken
range launched recently by Golden Valley Foods.
The products are supplied in small boxes, making them easy to handle and taking up less room in the freezer. Smaller boxes also means smaller upfront outlay, helping
“The Golden Valley Foods range is our most popular range
operators to better manage their cash flow. Versatile and
at Central Foods, supplying hundreds of takeaways and
tasty, they are quick and easy to prepare straight from the
fast food outlets with high quality chicken products,” said
freezer.
Gordon Lauder, managing director of frozen food distributor Central Foods. “Every item in our own-brand, Golden Valley Foods, poultry range has been sourced and produced to the highest specifications, so you can be fully reassured you will be offering only the best. 44
Fastfood Professional • June and July 2019
The new website includes images of every product, with serving suggestions too. Visit the website at www.goldenvalleyfoods.co.uk or follow on Twitter @GVF_chicken Golden Valley Foods products are available exclusively from Central Foods. June and July 2019 • Fastfood Professional
44
KeCo’s KARROT app puts captivating packaging concepts at your fingertips
Always keen to research and develop the latest packaging concepts and invest in NPD is leading carton board packaging manufacturer, KeCo Foodservice Packaging Ltd. The Company has developed KARROT – an augmented reality app for packaging, which engages end user consumers with the packaging thanks to dynamic promotion.
U
sing the KARROT app, KeCo customers will
in a fun and more interactive medium. We can work with
be able to maximise technological advances
our customers to create their own personalised content
and capture the imaginations of consumers
and apply it to their packaging. What’s more, the app
with video and audio content, graphics and
also features campaign management and analytics, so
animations – overlaying multimedia in real-time to improve
campaigns can be analysed too without the additional
and enhance their experience.
expense which can often be incurred with determining
Using augmented reality, brands can be brought to
the success of an initiative.”
life; and this smart packaging is a great marketing tool
The KARROT app is perfectly suited to enhancing
to provide consumers with limited edition content and
packaging concepts aimed at children, and can be used for
exclusive promotions.
It’s also a fantastic method of
licensed products which promote the latest film releases
communicating key messaging, as well as supply product
(for example). Yet it’s equally as beneficial for use in the
information and encourage interaction with social media
product design of disposables intended for more adult
initiatives.
service – great for incorporating music and sound bites;
Speaking about the development of the KARROT
as well as information about the outlet from which food
app John Young, Sales and Marketing Director, KeCo
and drink is being bought, and even to provide interaction
Foodservice Packaging Ltd. Said:
about the ingredients and dietary information of the
“The KARROT app is an innovative mobile application combining a marketing platform,
product about to be consumed. To learn more about how augmented reality can benefit
which allows for the promotion of brands, products,
your business and to discover how KeCo Foodservice
business and services through augmented reality to
Packaging can create bespoke content to enhance the
dynamically deliver interactive content that will engage
experience your customers receive, please visit www.
communication to help propel a brand, product or
kecofsp.com or call 01480 869077. Alternatively, please
promotion; or support sales initiatives, awareness and
email sales@kecofsp.com.
profile. Significant investment from KeCo was made to create a dynamic marketing tool which would allow our customers to enhance their brand profile and engage with consumers through promotional and key messaging 45
Fastfood Professional • June and July 2019
June and July 2019 • Fastfood Professional
45
Sarson’s Calls on Chippies to Take Pride in Their Condiments and Feel the Benefits of Brand Power New insight* from Sarson’s has uncovered just how particular fish & chip shop patrons can be when it comes to their condiment preferences, with the British brand sounding a rallying cry to chippies not to let their choice of vinegar sour their customers’ experience.
T
he research, carried out with over 500 chip shop devotees, has found that 9 out of 10 would prefer their chips to be sprinkled with Sarson’s Malt Vinegar rather than a non-brewed condiment (NBC)*. As the
UK’s number one malt vinegar brand^, Sarson’s owes its distinctive flavour to a unique seven-day craft brewing process – a time honoured 200-year-old technique that sets it apart from non-brewed products.
passionate and proud of the fish and chips they serve. Why
When it comes to brand power and quality perception,
spoil it at the final hurdle by adding non-brewed condiment,
fish & chip fans were again unequivocal; 90% of
when your customers want Sarson’s? It is, after all, a small
respondents said they prefer to see condiment brands
change (in both senses) that’s big on taste.
they know and trust when eating out, while 75% say that
“This summer we’re making it simple for chippies to
they actually perceive a chippy to be of better quality if
meet the demand from their own customers and make the
there are branded condiments on offer*.
switch to Sarson’s Malt Vinegar with our ‘Proud to Serve’
On the back of the results, the company is launching
campaign. As well as supporting the great British fish and
a campaign aimed at fish & chip shops, ‘Proud to Serve
chip shop with our consumer campaign ‘Respect Your
Sarson’s’, helping them to quickly and easily switch
Chips!’, which aims to remind people of those classic fish
to Sarson’s. The first 100 chippies to sign-up at www.
and chip moments, helping to drive customers to fish and
SwitchToSarsons.co.uk can claim a completely FREE
chip shops across the country!”
twenty litre ‘Bag in Box’ sample and POS kit (decal and A3
The twenty litre ‘Bag in Box’ format is also set to be
poster), helping them proudly display their allegiance and
on promotion exclusively for T. Quality customers between
reassure customers that they’re serving the brand they
August and October.
want on their chips.
* Independent consumer insight Toluna June 2019 sample
Sites concerned that a switch to Sarson’s may eat
504 consumers. NBC is a cheaper ‘vinegar substitute’
into the bottom line can be reassured that it costs a
created with water, acetic acid and often caramel
mere £0.0021 per portion** more than NBC to serve the
colouring. ^Brand Health Tracking Study, System 1, Feb
sprinkle that their customer want. Encouragingly, over half
2019; Nielsen, 30.3.19 data. **Calculation based on a 5ml
of customers also state that they would like to be able to
sprinkle comparing a sample wholesaler’s sell out prices
purchase Sarson’s in their local fish & chip shop to add
for Sarson’s Malt Vinegar and NBC in June 2019.
at home, helping drive profits from incremental, impulse
Verification
purchases.
SwitchToSarsons.co.uk
information
can
be
found
at
www.
Making the switch makes perfect sense for fish &chip
With over 15 million bottles sold each year, Sarson’s
shops, says Wan Yuan Teo, Head of Foodservice Marketing
Malt Vinegar is the UK’s number one malt vinegar brand.
at Mizkan Euro, the brand owner of Sarson’s. “The findings
Sarson’s is owned by Mizkan Euro Ltd., the European
are clear; consumers care about the quality of the food
subsidiary of Mizkan Group, a family-owned, Japanese
they eat and want the brands they trust. Equally, we
business started in 1804. To find out more call: 0203 675
know that chippies up and down the country are just as
2220 or visit: www.mizkanfoodservice.co.uk
46
Fastfood Professional • June and July 2019
June and July 2019 • Fastfood Professional
46
“Natasha’s Law” welcome to end allergen confusion that puts customers at risk Compliance will be easier than many food businesses think
2
6 June 2019 - A new law that will require
cheaper than many people think.”
food businesses to include full ingredients
Research previously conducted by Navitas has highlighted
labelling on pre-packaged foods for direct
how current food allergen labelling regulations put
sale (PPDS) will put a welcome end to the
customers at risk. It found that almost half (48%) of those
current confusion around food allergen
who said they look for allergen information when eating out
labelling. And Navitas, the food safety experts believe
were not fully aware of the different labelling regulations
that most food service businesses should be able to
around food freshly prepped and packaged in a food outlet
comply with the new legislation well in advance of
for direct sale (PPDS) and food pre-packed offsite.
the two-year implementation period designed to give businesses time to adapt to the changes. Announced
yesterday
by
Environment
While 52% of people who look for allergen information do understand the different allergen labelling regulations,
Secretary
Michael Gove, the new law follows the death of Natasha
23% thought that the labelling regulations were the same and 25% were unsure whether the rules differed.
Ednan-Laperouse who suffered a fatal allergic reaction
Navitas can support foodservice businesses looking to
and a Food Standards Agency consultation on the issue
improve allergen management within their kitchens with
of allergen labelling. It will come into force in England and
an allergen labelling solution and also online training
Northern Ireland by summer 2021.
courses.
However, Navitas Group believes complying with the new
• Navitas allergen labelling solution - The Navitas food
legislation that will create consistency in how allergens
allergen and date labelling printer and software solution
are labelled on PPDS food will be easier and quicker than
allows foodservice businesses to print bespoke labels
many businesses think.
with specific information on the allergens present,
Ben Gardner, CEO of Navitas Group comments: “I know
together with the date and time the food item was
many foodservice businesses who are being proactive and
prepared. Navitas software keeps a record of all label
are already getting to grips with allergen management
information and the details of the staff member who
in their kitchens. Others are concerned about complying
produced it, along with a date/time stamp ensuring
with full ingredient labelling and the costs involved.
transparency, traceability and accountability.
However, becoming compliant is straightforward and not
• Allergy
awareness training – Staff knowledge and
prohibitively expensive even for smaller businesses. For a
education are key and Navitas’ allergy awareness training
stand-alone allergen labelling solution, we’re talking about
is designed to give businesses a full understanding
far less than the cost of a cup of coffee a day.
of the foods that may trigger allergic reactions and
He adds: “Implementing an allergen labelling
the precautions they need to take to guarantee their
system including training takes a matter of hours and
customers avoid these. The online courses are aimed at
our customers find they are full up to speed with it
anyone in the hospitality industry who prepares, serves
in just one day. So compliance is actually easier and
or sells food.
47
Fastfood Professional • June and July 2019
June and July 2019 • Fastfood Professional
47
21
MONEY MATTERS
Central Foods Appoints New Business Development Manager Frozen food distributor Central Foods has announced the appointment of John Shephard as its new business development manager
H
is position at Northamptonshire-based Central
retail sectors, working with a bakery supplier to UK leading
Foods will involve taking care of key accounts
contract caterers and involvement with key hospitality and
including Bidfood, Caterfood and South Lincs
sporting events, and four years’ coffee experience within
Foodservice. Bringing a wealth of over 25 years’ worth of
the hotel, restaurant, café and licensed trade.
experience working in various roles across the foodservice
Central Foods is one of the UK’s leading frozen
industry, specialising in bakery, frozen and chilled food-to-go
food distributors, currently supplying more than 220
(FTG) sectors, John Shephard commented: “I am delighted
independent wholesalers, as well as larger national and
to have joined the Central Foods team and look forward
regional wholesalers, and foodservice caterers across the
to bringing my many years of experience to a company
entire foodservice industry.
dedicated to supplying high quality products and service.”
Offering a one-stop shop to the foodservice sector, Central
Managing Director, Gordon Lauder, added: “We are very
Foods sources products from around the world and the
pleased to welcome John to Central Foods. His experience
UK, supplying more than 400 different lines, ranging from
right across the foodservice sector will help to strengthen
meat, bakery items and canapés through to buffet products,
and grow our business development team.”
desserts and puddings.
John’s experience includes managing multi-million-pound contract accounts within the chilled FTG convenience and
For more information about Central Foods, visit www. centralfoods.co.uk
ICA Responds to Camden’s Ice Cream Van Ban
T
he Ice Cream Alliance (ICA) - the UK’s ice cream
the ICA be part of that consultation process.”
sector trade association - is launching a campaign
The campaign will support ice cream van members of the
to ask that Local Authorities provide sufficient
ICA by writing to their Local Authorities and MPs pointing
electricity points at suitable busy areas so that ice cream
out the benefits of providing sufficient electricity points –
vans can plug in and trade with their engines off. It will also
and help ice cream van traders to lobby local politicians and
be requesting that sufficient consultation takes place with
relevant bodies directly themselves.
the industry (and other interested parties) if anti-pollution
“In a recent poll about happiest childhood memories, the
policies lead to restrictions for ice cream vans legally plying
sound of ice cream van chimes was rated number four – after
their trade.
Christmas Dinner, going to the beach and visiting gran’s
The campaign is in response to recent media reports that
house,” Carr added. “It would be tragic if perfectly laudable
Camden Council in London was introducing a ban on ice
policies to cut vehicle emissions caused the disappearance
cream van trading in 40 of its streets. In fact, this ban had
of ice cream vans from our towns for the want of some
been in place in some streets since 1997. It was also reported
joined-up thinking – and enough electricity points.”
that other councils were considering similar measures.
The ICA has a successful track record on campaigning.
“The media furore clouded the facts about what Camden
In 2014 it fought the governments restrictions on ice
had actually done,” commented ICA CEO Zelica Carr.
cream van chimes and had the policy in England amended
“Camden Council had said it was putting up signage about
including sounding chimes for 12 seconds (rather than four)
the ban in the 40 streets in question – a tiny proportion of
and allowing them to sound when stationary.
the total number of streets in the Borough. Camden is also launching a consultation process about setting up trading zones where ice cream vans can operate. We are asking that 48
Fastfood Professional • June and July 2019
For more information visit www.ice-cream.org, telephone 01332 203333 or email Jordan@ice-cream.org June and July 2019 • Fastfood Professional
48
Restaurant chain KFC has named De Montfort University Leicester (DMU) its ‘Equipment and Service Supplier of the Year’ in recognition of the degree apprenticeship programme the university designed for the global firm’s managers in the UK.
D
MONEY MATTERS
KFC dishes out prestigious award to DMU MU scooped the accolade at the KFC Partners
grow both academically, and in the work place, sets us
Conference & Awards, where it was also
aside from our competitors. And we are super proud that
shortlisted for the ‘Equipment and Services
over 70% of our employees on the degree programme
Partner of the Year’ and ‘Services Account Manager of the Year’ categories alongside more than 100 other suppliers.
graduate with First Class Honours.”
DMU’s course has been specifically designed to enable staff to combine work with study, attending lectures and
The university has worked with KFC since 2013, after winning a brief to create a Business Management (BA Hons) course for the company.
completing assignments under the expert guidance of academics in the Faculty of Business and Law.
It is accredited by the Chartered Management Institute,
“Our people and our teams are really important to us at
which means the graduates automatically gain a Level 5
KFC, and this award goes to a partner that continues to
Diploma in Leadership and Management along with their
help us support our people and their growth,” said Chris
BA (Hons) degree.
Taylor, Head of People Capability at KFC UK, part of the Yum! Brands Group.
Three cohorts have already graduated and a fourth is due to graduate in summer 2020.
“Thanks to our partnership with DMU, over the past six
Professor David Mba, Pro Vice Chancellor for the Faculty
years we’ve been able to offer our employees opportunities
of Computing, Engineering and Media at DMU, said: “This
to develop, expand their knowledge and gain qualifications
award recognises the outstanding value we offer our
they can carry forward into their future.
partners and reiterates our commitment to supporting
“The impact the programmes have on our people to
national and international commercial organisations”.
UK’s top food safety students announced by Highfield Qualifications Highfield Qualifications has announced the winners of its inaugural UK Top Student Awards competition
T
he awarding organisation, which is the market leader for food safety qualifications in the UK, announced the winners at its Food Safety in a
Changing World conference on 13 June at the National
an excellent way for us to recognise the achievements
Motorcycle Museum in Birmingham.
of the top performing students in the UK, particularly
The competition recognises the highest achieving
in such important areas. These are the professionals
learners in two of Highfield’s most prestigious qualifications
of tomorrow, and the people who will reaffirm the UK’s
– the Level 4 Award in Managing Food Safety and the Level
reputation globally for high standards in food safety. It’s
4 Award in HACCP for Management.
also encouraging that, in the inaugural year of the awards,
The winners, who received their awards in front of the leading names in food safety in the UK, were: Level 4 Award in Managing Food Safety winner
the standard was so high that for one category we had two winners based on marks achieved’. He added, ‘It was likewise important that we recognised
• Marco Jerruntrup, Shield Safety Group Limited
the important work that training providers do. Our centres
Level 4 Award in HACCP for Management winners
play an invaluable role in developing top-class students
• Catherine Marsland, Adele Adams Associates Ltd
and future food safety professionals, and a large part of
• Simon Rees, IQMS an SAI Global Company
the success and the standing of the UK’s food safety sector
Each winning student received a cheque for £250 and a
internationally’.
certificate to recognise their remarkable achievement,
For more information on Highfield Qualifications, go to
while their training providers received a specially designed
www.highfieldqualifications.com Regular updates are also
Highfield plaque to display in their premises.
available on https://twitter.com/askhighfield and https://
Richard Sprenger, Highfield chairman, said, ‘This is 49
Fastfood Professional • June and July 2019
www.facebook.com/askhighfield June and July 2019 • Fastfood Professional
49
MONEY MATTERS
Click and collect emerging as revenue driver for casual dining sector While home delivery is the food service trend of the moment, click and collect – the practice of ordering food online and collecting it from a restaurant – is also emerging as another revenue opportunity for town centre restaurants, according to the latest GO Technology report from Zonal.
O
f the 5,000 UK adults surveyed by CGA, one
brands they like (48%) compared to the all-consumer
in five (22%) have used click and collect.
average (36%), so repeat visits are to be won if a
Despite being a modest figure relative to
customer’s experiences good.
delivery, which more than half (58%) of GO Technology
With an average of 9.7 brands in their repertoires, click
respondents have embraced, click and collect is still in
and collect users have plenty of other places to go if their
its relative infancy in the branded restaurant sector, but
experience isn’t good.
as operators adopt it, more consumers are likely to use the service.
That puts pressure on operators to nail the basics, like getting orders right and having them ready on time –
However, for it to be successful, location is everything
the top two frustrations of click and collect users. The
with large proportions of click and collect consumers
integration of ordering and operational systems can
based in city centres (28%) or town centres (30%), where
solve these problems and ensure a smooth click and
the distance needed to travel to restaurants is often low.
collect service.
Unsurprisingly, it is less popular with consumers located in suburban and rural areas.
Charlton
added:
“Having
the
right
technology
infrastructure in place is key to click and collect success.
This suggests that click and collect is a convenient way
With click and collect customers also more likely to engage
for consumers to pick up a meal when there’s no time to
directly with brands, rather than third party providers,
prepare food (35%) or as an alternative to a traditional
operators need to make sure that it’s easy for them to
takeaway (40%) when travelling home from work or a day
access the service through their own websites and apps,
out shopping. And it seems busy parents are fond of click
which in turn help to build sales and loyalty.”
and collect with more than half (56%) using the service.
Because click and collect consumers tend to be
“Our GO Technology research shows that convenience
early adopters, it has the potential to become more
is key when it comes to click and collect and it’s most
mainstream over the next few years, with a fifth (22%)
appealing to those who are looking to grab something
of consumers who have not yet used click and collect
appetising for the family on their way home.
finding the idea appealing.
“This is where click and collect wins over delivery, as
Karl Chessell, CGA Business Unit Director, Retail and
you don’t run the risk of arriving home after the delivery
Food, concluded: “With visits to restaurants, pubs and bars
person. But, in order to deliver a seamless experience,
largely flat, click and collect offers an opportunity to add
integrated technology is vital to customer satisfaction,”
incremental sales, build brand loyalty and recover some of
said Zonal Marketing Technologies Commercial Director,
the margin that is lost on third party delivery.
David Charlton.
“Smartphones have made it easier than ever for
For those operators that do embrace click and collect
consumers to order their food, and our GO Technology
the rewards are there for the taking as the demographic
survey shows there is a worthwhile market to be won. But
alignment with delivery consumers is 90%, but the
click and collectors’ expectations are high, and there is a
margins tend to be more favourable on click and collect.
heavy responsibility on brands to deliver a well-executed
Also, click and collect consumers are more loyal to the
and good value experience.”
50
Fastfood Professional • June and July 2019
June and July 2019 • Fastfood Professional
50
MONEY MATTERS
The benefits of forward-thinking investments for your catering business Foresight is key to any business, but for those in the fast-paced catering and hospitality sector – where consumers’ tastes can change often – it’s even more important.
Y
with investments, instead of reactive. Costly,
Catering equipment leasing for progressive development
one-off purchases may affect the viability of
We want everyone to realise their investment potential.
your business plan: something we mentioned
That means being smart, and preparing for anything, as
ou must work as hard as you can to be proactive
in a previous article, for those in need of strategy advice. Thinking long term when it comes to your business assets matters to your brand. How so? Let us explain catering equipment leasing, and its advantages…
your capabilities expand. Catering equipment leasing is one of the best investments for doing so. Here’s why: • Costs are recouped as the equipment starts to influence your catering ops. If an industrial dishwasher, for example, cleans more dishes and cutlery, you’re able
Avoid a knee-jerk loan First, we should identify the investment risks a catering
to serve more plates at a time. The leased item can therefore pay for itself.
business may take that could impact their financial health.
• You can work towards owning the equipment or returning
Like Johnson Reed, businesses in this sector specialise in
it. Three, four and five-year contracts are additionally
common sense. They are savvy when it comes to seasonal
flexible, so the investment is exactly how you wish it to
tastes, for example, pushing one food or drink deal over
be. Payments remain fixed throughout, so you can budget
another as the year continues. But there’s always room to
effectively too – knowing exactly what to pay and when.
miss a trick. What if you don’t have enough agency staff for
• Thanks to both of these points, creativity can flourish.
a conference dinner? Do you have reserve cash to cover a
You haven’t bought the new tools outright; they are
new pub beer that isn’t selling as much as you’d hoped?
not a ‘done deal’, if you prefer to have them only as
How about uniforms, training courses for managers, or
a temporary means of support. Some menu items or
a mistimed expansion? Often, these are the result of a
services may not catch on at first. With leasing, you
poor business plan that hasn’t prepared for growth and
have a financial safety net as you’ve not made a large
contingencies.
expense, so there’s more room for trial and error.
A loan can seem like a quick, temporary fix until the
We haven’t touched on tax-saving opportunities either…
plan is redrawn. It may get cash flow back on an even
Another main perk for catering equipment leasing in the
keel, yet if profits sink again, there’s something wrong
UK. By not buying the items outright, you can reduce your
at the core of your strategy. This can stop you taking a
corporation tax bill. You can deduct your total spend on
chance on a new concept, recipe or service offering. And
leasing from your year-end profit, reducing your liability.
once you’re in a persistent debt cycle, efforts are bent
Choose Johnson Reed to reach your extraordinary.
on recovering loss, instead of experimenting with new
There’s a lot to discuss for specialist lending channels – call
avenues for business growth.
or message us to find out more.
51
Fastfood Professional • June and July 2019
June and July 2019 • Fastfood Professional
51
TRADE DIRECTORY
Bain Marie Liners Easy Liners Easy Liners Ltd, Unit 14, Chester Park, Alfreton Road, Derby, DE21 4AS T: 01332 412273 or 07447 146512 E: info@easyliners.co.uk W: www.easyliners.co.uk
Easy Bags Ltd Enterprise Road, Millennium Business Park Mansfield, Nottinghamshire NG19 7JX T: 01623 423423 E: customerservice@easybags.net W: www.easybags.net Daymark-Supplies Ltd www.daymark-supplies.co.uk The Refill Centre Ltd, t/a Daymark-Supplies, Unit 14, Poplars Farm, Forshaw Heath Road, Earlswood, Solihull, West Midlands, B94 5JX 0845 23 015 23
Sirane Ltd www.sirane.com Sirane Ltd, European Development Centre, Stafford Park 6, Telford, TF3 3AT 01952 230055
GM Packaging Ltd www.gmpackaging.co.uk Unit B7, Tyne Tunnel Estate, Hamar Close, North Shields, Tyne and Wear, NE29 7XB 0191 296 2007
Batter Suppliers Goldensheaf Kerry Foodservice, Bristol T: 0800 138 1938 E: Julian.warner@kerry.com W: www.kerry-foodservice.co.uk
Henry Jones Kerry Foodservice, Bristol T: 0800 138 1938 E: Julian.warner@kerry.com W: www.kerry-foodservice.co.uk
Henry Colbeck
Fryers Mate
Seventh Avenue, Team Valley Trading Estate, Gateshead, Tyne and Wear, NE11 0HG sales@colbeck.co.uk 0191 482 4242
www.fryersmate.com Unit 3, Great Northern Way, Great Northern Terrace, Lincoln LN5 8XF 01522 542054
Weston Catering Supplies
www.falconfoodservice.com Wallace View, Hillfoots Road, Stirling, FK9 5PY info@falconfoodservice.co.uk 01786 455200
www.westoncateringsupplies.com Unit S4, Mendip Business Park, Rooksbridge, Somerset BS26 2U westcatering@hotmail.com 01934 750367
Business and Property Sales Rosens Business Transfer Agency www.rosens.co.uk Unit 3, Alexander Charles House, Station Passage, South Woodford, London, E18 1JL info@rosens.co.uk 0208 539 6426
Fish Friers- Part of the Altius Group www.fishfriers.co.uk 7b Edward 7th Quay, Navigation Way, Ashton-On-Ribble, Preston, PR2 2YF info@fishfriers.co.uk 0844 248 8257
Business Buyers.com - Part of the Altius Group
Regional shops throughout the UK or on-line www.nisbets.com Fourth Way, Avonmouth, Bristol, BS11 8T sales@nisbets.co.uk 0845 140 5555 or 0117 316 5000
Hopkins Catering www.hopkins.biz Kent Road, Pudsey, Leeds, LS28 9NF info@hopkins.biz 0113 257 7934
www.bluesealequipment.co.uk Unit 67, Gravelly Industrial Park, Gravelly Park, Birmingham, B24 8TQ 0121 327 5575
www.emfgroup.com 3 Cornhill, Ottery St Mary, Devon EX11 1DW info@emfgroup.com 01404 813762
Catering Equipment Suppliers/ Spares Shop Equip Park View, North Street, Langwith, Mansfield, Nottinghamshire, NG20 9BN T: 0845 400 1044 E: sales@shop-equip.com W: www.shop-equip.com
Total QSR Ltd Crown Chambers, 7a Market Place Melksham, Wiltshire, SN12 6ES T: 01225 791848 W: www.totalqsr.co.uk Fast Food Systems Limited
Middleton Food Products Ltd,
Carlton Catering Equipment
Fastfood Professional • June and July 2019
Nisbets Plc
Everett, Masson & Furby
T: 0845 3711 522 E: hello@worldofceres.com W: www.worldofceres.com W: www.thebattercompany.co.uk
52
www.marfast.co.uk 30 Broughton Street, Manchester, M8 8NN pani@marfast.co.uk 0161 833 0024
MCS Technical Products Ltd
Seriously Good Gluten Free
www.middletonfoods.com 655 Willenhall Road, Willenhall, West Midlands, WV13 3LH sales@middletonfoods.com 01902 608122 or 08453 706 550
Marfast
www.altiusgroup.co.uk Business Buyers.co.uk Incorporating Bruce & Co Redwoods Dowling Kerr Kings Business contact@businessbuyers.co.uk 01772 775776
E: info@totalqsr.co.uk
Ceres | Pure Food Innovation
Falcon Foodservice Equipment
www.fast-food-systems.co.uk Unit 1, Headley Park 9, Headley Road East Woodley, Reading, Berkshire, RG5 4SQ sales@ffsbrands.co.uk 01189 441100 www.chippersandpeelers.com Grange Farm, Braithwell Road, Ravenfield, Rotherham , South Yorks., S65 4LP carltoncatering@sky.com 01709 540004
www.mcstechproducts.co.uk Building 2, Westmead Drive, Swindon, SN5 7YT sales@mcstechproduct.co.uk 01793 5383908
Blue Seal
Restaurant Supply Store www.restaurantsupplystore.co.uk Unit 7, Hatton Close, Chafford Hundred, Grays, Essex, RM16 6RP sales@restaurantsupplystore.co.uk 01375 651 600
Velox Grills www.veloxgrills.com Manor Farm, Manor Road Wantage, Oxon., OX12 8NE sales@veloxgrills.com 01235 770133
Caterparts Limited www.caterparts.com The Engine Shed, Top Station Road, Brackley, Bucks., NN13 7UG sales@caterparts.com 0845 130 8060
Vmotouk www.vmoto-uk.com 29 Shand Street London E1 2ES info@vmoto-uk.com 0800 133 7304
King Edward www.kingedward.co.uk Unit 1A, Porthouse Ind. Estate, Bromyard, Herefordshire, HR7 4NS oven@kingedward.co.uk
E&R Moffat ww.ermoffat.co.uk Bonnybridge FK4 2BS sales@ermoffat.co.uk 01324 812272 June and July 2019 • Fastfood Professional
52
www.sweetheat.co.uk 16 Millwater Avenue Dewsbury, West Yorks. WF12 9QN sales@sweet nheat.co.uk 01924 488619
Mitchell and Cooper Ltd www.bonzer.co.uk 136-140 Framfield Road Uckfield East Sussex, TN22 5AU sales@mitchellcooper.co.uk 0845 0177 488
Synergy Grill www.synergygrill.com Active Food Systems Ltd., Synergy House, 70 High Street, Offord Darcy, St Neots, Cambs., PE19 5RH Info@synergygrill.com 01480 811000
Comark Instruments www.comarkinstruments.com 52 Hurricane Way,Norwich, Norfolk, NR6 6JB sales@comarkinstruments.com 0207 942 0712
Cook Co Nottingham Ltd www.cookco.ltd.uk 99 Manvers Street, Nottingham, NG2 4NU sale@cookco.ltd.uk 0115 912 1188
No-Fli Limited www.no-fli.com Building C, Knaresborough Technology Park, Manse Lane, Knaresborough, Yorkshire, HG5 8LF hello@no-fi.com 01423 855600
Electronic Temperature instruments Ltd www.etiltd.com Easting Close, Worthing, West Sussex, BN14 8HQ sales@etiltd.com 01903 202151
Lowe Rental Ltd www.lowerental.co.uk Unit J, Knockmore Ind. Estate, Lisburn, Northern Ireland, BT28 2EJ mail@lowerental.com 028 9260 4619
Alliance On-line www.allianceonline.co.uk Alliance House, Marshfield Bank, Crewe, Cheshire, CW2 8UY hello@allianceonline.co.uk 0844 499 4300
Chicken Coaters & Marinades Chicken Train Kerry Foodservice, Birstol, T: 0800 138 1938 E: julian.warner@kerry.com W: www.kerry-foodservice.co.uk Dibs Distribution www.dibsdistribution.co.uk 1432b Clock Tower Road, Isleworth, Middlesex, TW7 6DT sales@dibs.uk.com 0208 568 6668
53
Fastfood Professional • June and July 2019
Chicken Frying and Cooking Equipment Jestic Foodservice Equipment www.jestic.co.uk Units 3 & 4, Dana Estate, Transfesa Road, Paddock Wood, Kent, TN12 6UU info@jestic.co.uk 01892 831960
Kuroma www.premier1filtration.co.uk Kiln Head Spring, Kneeton Lane, Barton, DL10 6NB info@premier1filtration.com 01325 377189
Hopkins Catering www.hopkins.biz Kent Road, Pudsey, Leeds, LS28 9NF info@hopkins.biz 0113 257 7934
PD Catering International www.pizzadirect.co.uk MFG Group Nile Street Bolton, Lancs. BL3 6BW info@pizzadirect.co.uk 01284 382800
Pandnet Ltd (Kuroma) www.kuroma.com Unit 1, Premier Works Canal Street South Wigston Leicester LE18 4PL 0116 2772 372
Mammoth Cleaning Supplies.co.uk
TRADE DIRECTORY
Sweetheat
Storeys Bar Road, Peterborough, Cambridgeshire, PE1 5TQ sales@mammothcleaningsupplies.co.uk 0800 432 0224
Cold Drinks and Slush Us 4 Slush Limited www.us4slush.com 4 Middle Road. Bailie Gate Industrial Estate, Sturminster Marshall, Dorset. BH21 4DB sales@us4slush.com 01202 666922
Longo & Co www.mrwhippy.biz Unit 5A, Steps Industrial Estate Magdale, Honley West Yorkshire, HD9 6RA info@slushmachines.co.uk 01484 606352
SnowShock Ltd Snowshock.com Unit 43 Invincible Drive, Armstrong Industrial Park, Newcastle upon Tyne, NE4 7HX sales@snowshock.com 0330 053 6132
Crisps and Snacks Palmer and Harvey www.palmerharvey.co.uk 106 – 112 Davigdor Road Hove, East Sussex, BN3 1RE 01273 222 100
Salty Dog
Chippers and Peelers Carlton Catering Equipment www.chippersandpeelers.com Grange Farm, Braithwell Road, Ravenfield, Rotherham South Yorks., S65 4LP 01709 540004
Regrit-it www.regrit-it.com 1st Floor Rear, 40 Percy Park Tynemouth, North Tyneside. NE30 4JX sales@regrit-it.com 07740 664410
Williams Catering Products www.williamspotatoes.co.uk Exeworthy Farm, Staplake Lane, Starcross, Exeter, Devon, EX6 8QT info@williamspotatoes.co.uk 01626 890871
Cleaning Materials
www.saltydog-grrr.com Salty Towers PO Box 766 Chesham Bucks., HP5 3YD info@saltydog-grrr.com 01494 774422
Curry and Gravy Mixes Dinaclass Kerry Food Service, Bristol, T: 0800 138 1938 E: julian.warner@kerry.com W: www.kerry-foodservice.co.uk
Total QSR Ltd Crown Chambers, 7a Market Place Melksham, Wiltshire, SN12 6ES T: 01225 791848 E: info@totalqsr.co.uk
Ecolab UK www.en-uk.ecolab.com Various UK locations custHelpDesk.UK@ecolab.com Central: 0 02920 852000
Pattersons www.pattersons.co.uk Winterstoke Road Bristol, BS3 2NS contact@pattersons.co.uk 0117 934 1270
W: www.totalqsr.co.uk Kerry Foodservice www.kerry-foodservice.co.uk Thorpe Lea Manor, Thorpe Lea Road, Egham, Surrey, TW20 8HY info@kerry-foodservice.co.uk 01784 430777 June and July 2019 • Fastfood Professional
53
TRADE DIRECTORY
Deep Premises Cleaning Bright Hygiene www.brighthygiene.co.uk Omega House, Unit 7, Sarbir Industrial Park, Cambridge Road, Harlow, Essex, CM20 2EU 0800 093 7840
Vapor Clean www.vaporclean.co.uk 1st Floor Dairy Unit, Ebdon Bow Farm, Wick Saint Lawrence, Weston Super Mare, BS22 7YU 01934 611242
Delivery Bikes Justebikes www.justebikes.co.uk 216 Hinckley Road Leicester, LE3 0TH info@justebikes.co.uk 0116 3666 980
Free Go Electric Bikes www.freegoelectricbikes.com 3 St Denys Road, Portswood, Southampton Hampshire, SO17 2GN enquiries@freegoelectricbikes.com 0800 077 8711
Digital Menu Systems Lashbrookes.com Ltd Limerick Works, Limerick Road, Dormanstown, Redcar, Cleveland, TS10 5JU T: 01642 482629 E: lashbrookuk@hotmail.co.uk W: www.lashbrooks.com
Harlequin Printing and Packaging Harlequin House, Coed Cae Lane, Pontyclun, South Wales, CF72 9EW T: 01443 222219 E: info@harlequinprintgroup.co.uk W: www.harlequinprintgroup.co.uk
Digital Media systems www.digitalmediasystems.co.uk Pressers House, 2 South Lane, Elland, West Yorks, HX5 0HG hello@digitalmediasystems.co.uk 01484 588895
Duct Cleaning and servicing Specialists Advertise Here! You could be telling readers about your business or service on this page Call Athol now to book a space on
07725 434173 Standard and Premium Box listings available
CKC in association with KLS 8 Austin Fields Kings Lynn PE30 1PH T: 01553 886101 / 07766 747405 W: www.ckconline.biz E: sales@ckconline.biz
De-Duct Cleaning Service Deduct offer a fast & efficient Nationwide duct cleaning service with FREE shop survey T: 07806 487239 or 0333 772 0089 E: info@de-duct.co.uk W: www.de-duct.co.uk
Media Screen Solutions www.mediascreensolutions.com Cleveland House 116 Cleveland Street Wirral Merseyside, CH41 3RB enquiries@mediascreensolutions.com 0800 515690
Signagelive Limited www.signagelive.com Rectory Farm Barns Walden Road Little Chesterford Saffron Walden Essex CB10 1UD 01799 530110
54
Fastfood Professional • June and July 2019
www.itslolly.com Crystal Gate 28-30 Worship Street London EC2A 2AH 0800 038 5389
Ethnic foods Shana Foods www.martinsolveig.fr/rubicon/ Unit 5 Second Way, Wembley Middlesex, HA9 0YJ info@shanafoods.com 0208 8782 3200
Wing Yip www.wingyip.com 375 Nechells Park Road Nechells, Birmingham, B7 5NT enquiries@wingyip.com 0121 327 6618
Fats and Oils Vandemoortele/P100 P100 has over 60 years of frying experience, helping to create great tasting food time and time again. Being refined to the purest level, P100 offers unrivalled consistancy in taste and freshness from the first portion to the last.
T: 0208 814 7810 M: 07912 389446 W: www.vandermoortele.com
Olenex Trading (UK) Ltd www.olenex-uk.com ADM Trading (UK) Limited, Church Manorway, Erith, Kent, DA8 1DL
E: ukinfo@adm.com T: 01322 444836
Just Filters www.justfilters.co.uk Omega House, Unit 7, Sarbir Industrial Park, Cambridge Road, Harlow, Essex, CM20 2EU info@justfilters.co.uk 01279 420289
Network Hygiene www.networkhygiene.com Knowledge Centre, Wyboston Lakes, Great North Road, Wyboston, Bedfordshire, MK44 3BY ian@networkhygiene.com 0333 577 6384
EPOS Systems
BD Signs Nottingham www.bdsignsnottingham.co.uk Unit 18, Bailey Brook Industrial Estate, Amber Langley Drive, Langley Mill, Nottingham, NG16 4BE info@bdsignsnottingham.co.uk 0800 195 3610
It’s Lolly ltd
Integer Manchester: 167 Heywood Road, Prestwich Manchester, M25 1LB Scotland: 89 Main Street, Winchburgh West Lothian, EH52 6RA T: 0871 566 0766 E: Manchester: geoff@integeruk.com Scotland: jim@integeruk.com• W: www.integeruk.com
Kepos Systems Ltd www.kepos.co.uk 10 Gunton Road, London, SW17 9EL sales@kepos.co.uk 07939 927624
Revel Systems London Office www.revelsystems.com Moorgate 1 Fore Street London, EC2Y 5EJ info@revelsystems.com 0203 8081 036
W: www.olinex-uk.com The
Fryers’ Favourite For Over 60 Years.
Nortech Foods Limited
www.nortechfoods.co.uk For information, advice, or customer support material pleas Olenex Trading (UK) Limited. Tel: 01322 444836 e-mail: ukinfo@olenex.com Ings Road, Doncaster, South Yorkshire, DN5 9TL info@nortechfoods.co.uk 01302 390880
Arrow Oils Limited www.arrowoils.co.uk Glebe Street, Shaw, Oldham Lancashire, OL2 7SF collections@arrowoils.co.uk 01706 880796
Finance, Leasing & Insurance Complete Leasing Solutions Ltd Manor Farm, Chilworth Old Village, Southampton, Hants, SO16 7JP T: 023 8076 6467 E: info@corporateasset.co.uk
Corporate Asset Solutions Manor Farm,, Chilworth Old Village, Soputrhampton, Hants, SO16 7JP 023 8076 6467
Johnson Reed Bridge House, Newbridge Lane, Stockport, SK1 2NA T: 0161 429 6949 E: info@johnsonreed.co.uk W: www.johnsonreed.co.uk
June and July 2019 • Fastfood Professional
54
Royal Greenland Ltd
www.gloverhowe.co.uk 4 St Peters Court, St Peters Street, Colchester, Essex, CO11 1WD insurance@gloverhowe.co.uk 0845 602 3866
www.royalgreenland.com Gateway House, Styal Road, Wythenshawe, Manchester, M22 5WY 0161 490 4249
Unique Seafood
Fish Suppliers Collins Seafoods Ltd
www.uniqueseafood.co.uk 2 Floor, Grabbex Business Park, Murray Road, Orpington, Kent, BR5 3QY 0203 260 3580
Unit 2, Park 2000, Millennium Way, Newton Aycliffe, Co Durham, DL5 6AR
T: 01325 315544 E: sales@collinsseafoods.co.uk W: www.collinsseafoods.co.uk Smales www.smales.co.uk 30 West Dock Street, Hull, HU3 4HL 01482 324997
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
FAS 2000 Ltd/Fastnet Fish www.fastnetfish.com Estate Road No.5, South Humberside Industrial Estate, Grimsby, N.E. Lincs., DN31 2TG mike@fastnetfish.com 01472 240777
Wraggs Seafoods Ltd www.wraggsseafoods.co.uk Unit 2, Park 2000, Heighington Lane Business Park, Newton Aycliffe, Co. Durham, DL5 6AR sales@wraggsseafood.co.uk 01132 498832
J Sykes & Sons Ltd www.sykesseafoods.co.uk New Smithfield Market, New Smithfield House, Whitworth Street East, Manchester, M11 2WP hello@sykesseafoods.co.uk 0161 223 9311
Amanda Seafoods A/S www.amanda-seaffods.dk/en Constatiavej 29, DK-9900, Frederikshavn info@amanda-seafoods.dk +45 96 22 15 00
Mannin Fish Ltd www.manninfish.co.uk 3 Sterling Court, Stevenage, Herts., SG1 2JY 01438 359444
Xpress Fish www.xpressfish.net 351 South Boulevard, Hessle Road, Hull, HU3 4DY info@xpressfish.net 01482 633550
Whitby Seafoods Ltd www.whitby-seafoods.com Fairfield Way, Whitby, North Yorkshire, YO22 4PU 01947 606101
Young’s Foodservice www.youngsfoodservice.co.uk Ross House, Wickham Road, Grimsby, DN31 3SW care@youngsseafood.co.uk 0800 132 096
55
Fastfood Professional • June and July 2019
Friars Pride Milward House Head Office & Peterborough Depot: Oxney Rd Indst Est, Peterborough, PE1 5YW T: 01733 316400 Fx: 01733 316425 E: sales@friarspride.com W: www.friarspride.com
JJ Food Service Innova Park, 7 Solar Way, Enfield, EN3 7XY T: General 08433 090991 T: Paul Brailsford – 07880 176015 E: info@jjfoodservice.com E: Paul.brailsford@jjfooodervice.com W: www.jjfooodservice.com
Total QSR Ltd Crown Chambers, 7a Market Place Melksham, Wiltshire, SN12 6ES
Food Safety & Hygiene Checkit Limited Broers Building JJ Thomson Avenue Cambridge, CB3 0FA
T: 01223 941450 E: info@checkit.net W: www.checkit.net Chartered Institute of Environmental Health (CIEH) www.cieh.org Chadwick Court, 15 Hatfields, London, SE1 8DJ info@cieh.org 0207 928 6006
Frozen Food Suppliers Central Foods Maple Court, Ash Lane Collingtree Northampton NN4 0NB T: 01604 858 522 E: info@centralfoods.co.uk W: www.centralfoods.co.uk
Golden Valley Foods Maple Court, Ash Lane, Colling Tree, Northampton, NN4 0NB T: 01604 858522 E: enquiries@centralfoods.co.uk W: www.central foods.co.uk Brands/goldenvalleyfoods.aspx
Frying Ranges KFE Ltd Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough, PE6 8LD, sales@kfeltd.co.uk www.kfeltd.co.uk 01778 380 448
T: 01225 791848
Frank Ford
E: info@totalqsr.co.uk
Limerick Road, Dormanstown,
W: www.totalqsr.co.uk
Redcar Cleveland TS10 5JU
Henry Colbeck Seventh Avenue, Team Valley Trading Estate, Gateshead, Tyne and Wear, NE11 0HG sales@colbeck.co.uk 0191 482 4242
T: 01642 489868 E: amanda.barker@me-ff.com W: www.me-ff.com
Martyn Edwards Ltd Limerick Road, Dormanstown,
T Quality
Redcar Cleveland TS10 5JU
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
8 Austin Fields
www.americanchipspice.co.uk Stagenhoe Bottom Farm, Whitwell, Hertfordshire, SG4 8JN ew@americanchipspice.co.uk 01438 871967
Kings Lynn
T: 01642489868 E: amanda.barker@me-ff.com W: www.me-ff.com
PE30 1PH
T: 01553 772935 / 07770 568939 W: www.klsonline.co.uk E: sales@klsonline.co.uk
June and July 2019 • Fastfood Professional
55
TRADE DIRECTORY
Glover & Howe Insurance Services
TRADE DIRECTORY
Florigo www.florigo.co.uk 4 Centech Park, Fringe Meadow Road, North Moons Moat, Redditch, B98 9NR info@florigo.co.uk 01527 592000
Brakes
Tchibo Coffee International Ltd
www.brake.co.uk UK wide 0345 6069090
Hewigo (UK)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
www.hewigo.com Bateman House, Little Fields Way, Oldbury, West Midlands, B69 2BT sales@hewigo.com 0121 544 9120
Henry Nuttall Ltd www.henrynuttall.co.uk Manor Drive, Dinnington, Sheffield, S25 3QU sales@henrynuttall.co.uk 01909 560808
Preston & Thomas Frying Ranges Ltd www.prestonandthomas.co.uk PO Box 728, Fareham, Hants, PO14 9QU info@prestonandthomas.co.uk 01732 757636
Mallinsons of Oldham Ltd www.mallinsonsofoldham.co.uk Trent Industrial Estate, Duchess St, Shaw Oldham, Lancashire, OL2 7UT mallinsons.sales@btconnect.com 01706 299000
Valentine Equipment Limited www.valentinefryers.com 4 Trafford Road, Reading, Berks., RG1 8JS info@valentinefryers.com 0118 957 1344
Frying Range Engineers KLS Frying Ranges Service 8 Austin Fields Kings Lynn PE30 1P
T: 01553 772935 / 07770 568939 W: www.klsonline.co.uk E: sales@klsonline.co.uk
Gazebos/Mobile Units
Bidvest Foodservice
www.hopwells.com Head Office, Glaisdale Drive, Bilborough, Nottingham, NG8 4LU 0115 929 1101
www.logicvending.co.uk The Maltings Business Centre, Stanstead Abbotts, Hertfordshire, SG12 8HG info@logicvending.co.uk 0808 278 3327
Adams Fast Food Supplies
Fracino
Hopwells Ltd
www.adamsfastfoods.com Various UK Depots 01274 492044 Ask for local depot number
Marfast www.marfast.co.uk 30 Broughton Street, Manchester, M8 8NN pani@marfast.co.uk 0161 833 0024
Grease Traps Oli Environmental Services
www.caterlink.co.uk Units 7-8, Bodmin Business Park, Launceston Road, Bodmin, Cornwall, PL31 2RJ sales@caterlink.co.uk 01208 78844
Hog Roast Machines and Barbecues The Hogg Boss www.thehoggboss.com Peake Products, Unit 4, Walton New Road Ind. Estate, Bruntingthorpe, Lutterworth, Leics., LE17 5RD sales@thehpggboss.com 0116 247 8500
Cinders Barbecues
CF83 8XP F: 029 2085 3323
E: info@petersfood.com
W: www.petersfood.com
56
www.cindersbarbecues.co.uk High Bentham, Lancaster, LA2 7NB Karen@cindersbarbecues.co.uk 01524 262900
Hot Drinks Equipment Franke Coffee Systems UK Ltd www.coffee.franke.com 6A Handley Page Way, St Albans , Hertfordshire, AL2 2DQ Sales@Frankecoffeesystems.co.uk 01923 635700
Espresso Essential
T: 029 2085 3200 •
Fastfood Professional • June and July 2019
Carpigiani UK Ltd
Caterlink Limited
VTO (Vertical Take Off)
Estate, Bedwas, Caerphilly,
Ice Cream
www.greasemanagement.co.uk Eaton Works, Allthorpe Street, Leamington Spa, CV31 2AU 01926 432030
www.tastytrotter.com Bridge Street, Clay Cross, Derbyshire, S45 9NU info@tastytrotter.com 01246 866800
Unit 1, Greenway, Bedwas House Industrial
www.scanomat.co.uk sales@scanomat.co.uk 0800 032 7581
GMG Ltd
Tasty Trotter
Peter’s Food Service
Scanomat UK
www.carpigiani.com Faculty House, 214 Holme Lacy Road, Rotherwas, Hereford, HR2 6BQ 01432 346018
www.instantpromotion.co.uk Unit 7, Liberty Industrial Park, South Liberty Lane, Bristol, BS3 2SU enquiries@instantpromotions.co.uk 0117 963 1668
General Catering Supplies
www.fracino.com 18-22 Birch Road East, Birmingham, B6 7DB sasles@fracino.com 0121 328 5757
www.olienvironmentalservices.co.uk 6 Chapel Lane, North Luffenham, Oakham, LE15 8JP anthony@olienvironmentalservices.co.uk 01780 720679
Instant Promotion (UK) Ltd
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
Logic Vending
www.espressoessential.co.uk Unit 2, Oakley Green Nurseries, Westerleigh Hill Road, Westerleigh, Bristol, BS37 8QZ 0800 731 2980
Beechdean Dairies Limited www.beechdean.co.uk Old House Farm, North Dean, High Wycombe, Bucks, HP14 4NL farmhouse@beechdean.co.uk 01494 563980
Taylor UK www.taylor-company.co.uk 106 Claydon Business Park Great Blakenham, Ipswich Suffolk, IP6 0NL sales@taylor-company.co.uk 0800 838 896
Hopkins Catering www.hopkins.biz Kent Road, Pudsey, Leeds, LS28 9NF info@hopkins.biz 0113 257 7934
Longo & Co www.mrwhippy.biz Unit 5A, Steps Ind. Estate, Magdale, Honley, Huddersfied, West Yorks., HD9 6RA info@mrwhippy.biz 01484 606351
Kebab Suppliers Double A Kebabs Millennium Business Park, Mansfield Nottinghamshire, NG19 7JX T: 01623 422888 E: info@doubleakebab.co.uk W: www.doubleakebab.co.uk
June and July 2019 • Fastfood Professional
56
www.istanbulmeats.com Unit 3, First Avenue, Drum Industrial Estate, C hester le Street, Birtley, Co. Durham, DH2 1AG enquiries@istanbulmeats.com 0191 492 3909
Golden Delight Foods Ltd, www.goldendelightfoods.co.uk 26 Clayton Road, Birmingham B8 1JE 0121 327 8800
Pies Pukka Pies Ltd
Paragon Quality Foods Ltd www.paragonqualityfoods.com Quadrant 3, Yorkshire Way, West Moor Park, Armthorpe, Doncaster, DN3 3FB sales@paragonqualityfoods.com 01302 834141
Oil Management Premier1 Filtration www.premier1filtration.co.uk Kiln Head Spring, Kneeton Lane, Barton, DL10 6NB info@premier1filtration.com 01325 377189
Packaging
T: 0116 264 4004 E: trade@pukkapies.co.uk
Fylde Fresh & Fabulous
W: www.pukkapies.co.uk
www.fyldefreshandfabulous.com Fylde Fresh & Fabulous, Stanley Villa Farm, Back Lane, Weeton, Preston, PR4 3HN sales@fyldefreshandfabulous.com 01253 836444
Leicester, LE7 1LD trade@pukkapies.co.uk
Peter’s Food Service www.petersfood.com Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP 029 2085 3200 info@petersfood.com
Holland’s Pies www.hollandspies.co.uk Baxenden, Accrington, Lancashire, BB5 2SA enquiries@hollandspies.co.uk 01706 213591
Pizza & Pasta Express Foodservice www.express-foodservice.co.uk Unit B, Dominion Way, Rustington Trading Estate, Littlehampton, West Sussex. BN16 3HQ info@expressfoodservice.co.uk 01903 775077
Eurilait
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
57
Fastfood Professional • June and July 2019
AHDB www.bestchips.co.uk AHDB Potatoes Agriculture & Horticulture Development Board, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2TL 024 7669 2051
The Halcroft, Syston,
Kismet Kebabs www.kismetkebabs.co.uk Milton House, Maldon Road, Latchingdon, Essex CM3 6LF 01621 744 055
Potatoes
www.eurilait.co.uk Leighton Lane Industrial Estate, Leighton Lane, Evercreech, Somerset, BA4 6LQ craigbrayshaw@eurilait.co.uk 01749 838100
999 Pizza Toppings UK www.999pizzatoppings.co.uk Unit 6, Teakcroft Fairview Industrial Park Marsh Way Rainham, Essex, RM13 8UH info@999pizzatoppings.co.uk 01708 558885
Venice Bakery UK Ltd www.venicebakery.co.uk Unit 2, Crown House, Queen Street, Bexleyheath, Kent, DA7 4BT adam@venicebakery.co.uk 0208 301 2624
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
TRADE DIRECTORY
Istanbul Meats
Drywite www.drywite.co.uk The House of Lee, Park Lane, Halesowen, West Midlands, B63 2RA T: 01384 569556
Poultry Suppliers Central Foods Maple Court, Ash Lane Collingtree Northampton NN4 0NB T: 01604 858 522 E: info@centralfoods.co.uk W: www.centralfoods.co.uk
Riverside Food Services Units 1-4, The Stables, Sutton Farm, West Felton, Oswestry, Shropshire, SY11 4HX
T: 01691 839288 E: mandy@riversidefoods.co.uk W: www.riversidefoods.co.uk
Pan’Artisan Units 25/26 Holmbush Industrial Estate, Holmbush Way Midhurst, West Sussex GU29 9HX enquiries@panartisan.com 01730 811490
Pizza and Baguette www.pizza-baguette.co.uk Genus, Hammond Close Attleborough Fields Ind. Est. Nuneaton, Warks., CV11 6RY info@pizza-baguette.co.uk 02476 254941
Kiren Foods 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
Dibs Distribution www.dibsdistribution.co.uk 1432b Clock Tower Road, Isleworth, Middlesex,TW7 6DT sales@dibs.uk.com 0208 568 6668
Nila UK Ltd www.nila.co.uk Unit 9b, Beaver Ind. Estate, Brent Road, Southall, Middx., UB2 5FB food@nila.co.uk 020 8744 7700
Refrigeration Adande Adande Refrigeration Ltd. 45 Pinbush Road, South Lowestoft Ind. Est Lowestoft, Suffolk NR33 7NL sales@adande.com adanderefrigeration.com 0844 376 0023
June and July 2019 • Fastfood Professional
57
TRADE DIRECTORY
Hoshizaki/Gram 2 The Technology Centre London Road, Swanley,Kent, BR8 7AG E: Hoshizaki - uksales@ Hoshizaki.co.uk E: Gram - info@gramuk.co.uk W: www.hoshizaki.co.uk W: www.gramuk.co.uk T: Hoshizaki - 0845 456 0585 T: Gram - 01322 616 900
Elite Shopfitters Leeds Ltd.
McWhinney’s Sausages www.mcwhinneys.com 10 Balloo Way, Balloo Industrial Park, Bangor, Co. Down, N. Ireland, BT19 7QZ info@mcwhinneys.com 028 9127 1811
Jestic Foodservice Equipment
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
www.jestic.co.uk Units 3 & 4, Dana Estate, Transfesa Road, Paddock Wood, Kent, TN12 6UU info@jestic.co.uk 01892 831960
Pukka Pies Ltd
T: 0116 264 4004
Promart Manufacturing Ltd
Williams Refrigeration
E: trade@pukkapies.co.uk
www.promart.co.uk Unit 2B Caddick Road, Knowsley Industrial Park South, Merseyside, L34 9HP sales@promart.co.uk 0151 546 4666
Bryggen Road, North Lynn Industrial Estate, Kings Lynn, Norfolk, PE30 2HZ 01553 817000
Foster Fridge www.foster-fridge.com 1st Floor, The Coach House, Montpelier Mews, High Street South, Dunstable, Bedfordshire, LU6 3SH info@foster-fridge.com 01582 788486
Polar Refrigeration www.polar-refrigerator.com Unit 8, Access 18, Bristol, BS11 8HT See website for stockists
Sauces & Marinades The Crucial Sauce Company Ltd Unit 1b, Nechells Business Centre, 31 Dollman Street, Nechells, Birmingham, B7 4RP T: 0121 333 3233 E: info@thecrucialsaucecompany.co.uk W: www.thecrucialsaucecompany.co.uk
BI Europe Limited www.bilimited.com Unit 21 – 22 Kernan Drive, Loughborough, Charnwood, LE11 5JF info@bilimited.com 01509 631650
Dibs Distribution www.dibsdistribution.co.uk 1432b Clock Tower Road, Isleworth, Middlesex, TW7 6DT sales@dibs.uk.com 0208 568 6668
Keejays Limited www.keejays.com Crockatt Road, Lady Lane Ind. Estate, Hadleigh, Suffolk, IP7 6RD enquiries@keejays.com 01473 827304
Sausages, Pies and Burgers James T Blakeman & Co Ltd, www.blakemans.co.uk Millenium Way, High Carr Business Park, Newcastle –under- Lyme, Staffordshire, ST5 7UF admin@blakemans.co.uk 01782 569610
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Fastfood Professional • June and July 2019
The Halcroft, Syston, Leicester, LE7 1LD trade@pukkapies.co.uk
W: www.pukkapies.co.uk
Peter’s Food Service www.petersfood.com Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP 029 2085 3200 info@petersfood.com
Westaway Sausages Ltd. www.westawaysausages.com 3-6 Rydon Industrial Estate, Canal Way, Kingsteignton, Newton Abbot, Devon, TQ12 3SJ 01626 333101
Metrow Foods Limited www.metrow.co.uk Airborne Close, Leigh-on Sea Essex, SS9 4EN helpdesk@metrow.co.uk 01702 527441
Suffolk Meat Traders www.suffolkmeattraders.co.uk Grove Lane, Elmswell Bury St. Edmunds Suffolk, IP30 9HN sales@suffolkmeattraders.co.uk 01359 242 500
Holland’s Pies www.hollandspies.co.uk Baxenden, Accrington, Lancashire, BB5 2SA enquiries@hollandspies.co.uk 01706 213591
Rollover Limited www.rollover-uk.com Rollover House, 802 Oxford Avenue, Slough, Berks., SL1 4LN info@rollover-uk.com 01753 575558
The Franconian Sausage Company www.franconian.co.uk Unit 26, Eldon Way, Paddock Wood, Kent, TN12 6BE info@franconian.co.uk 01892 837816
Shopfitters & Fabricators Barland Shopfitting Specialists www.barlandshopfitters.co.uk Unit 18, Honey Hall Ing, Huddersfield, West Yorks., HD2 1GP info@barlandshopfitters.co.uk 0800 043 5523
Trade Bodies Marine Stewardship Council (MSC) www.msc.org Marine House 1 Snow Hill London, EC1A 2DH 0207 246 8900
Seafish www.seafish.org 18 Logie Mill Logie Green Road Edinburgh, EH7 4HS Seafish@seafish.co.uk 0131 558 3331
Seafood Scotland www.seafoodscotland.org 18 Logie Mill Logie Green Road Edinburgh, EH7 4HS enquiries@seafoodscotland.org 0131 557 9344
NEODA PO Box 1184, Bromley Kent, BR1 9XW T: 020¬ 8464 3954 E: lynda.simmons@neoda.org.uk W: www.neoda.org.uk
British Frozen Food Federation (BFFF) www.bfff.co.uk Warwick House, Unit 7, Long Bennington Business Park, Main Road, Long Bennington, Newark, Notts, NG23 5JR 01400 283090
British Kebab Awards www.britishkebabawards.co.uk 8th Floor, Elizabeth House 39 York Road, London, SE1 7NQ, info@ceftus.org / nominationskebabawards@ gmail.com 020 7183 4272
PAPA The Pizza, Pasta and Italian Food Association www.papa.org.uk Association House 18C Moor Street Chepstow NP16 5DB 01291 636338
Asian Catering Federation www.acfederation.org London Pall Mall 100 Pall Mall St James London, SW1Y 5NQ June and July 2019 • Fastfood Professional
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KFE School of Frying Excellence www.kfeltd.co.uk Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough PE6 8LD sales@kfeltd.co.uk 01778 380448
National Federation of Fish Friers www.federationoffishfriers.co.uk 4 Greenwood Mount, Leeds, LS6 4LQ mail@federationoffishfriers.co.uk 0113 230 7044
Crossways Foodservice Consultants 29 High Street Needingworth, St Ives Cambridgeshire, PE27 4SA
T: 07725 434173 Crossways E: crosswaysfc@gmail.com W: www.foodserviceconsultants.co.uk Carpigiani Gelato University UK www.gelatouniversity.com/uk Carpigiani House Coldnose Rd Rotherwas Industrial Estate Hereford, HR2 6JL janethompson@carpigiani.co.jp 01432 346 018
Uniforms United Workwear www.unitedworkwear.com The United Collection Ltd 80A Ashfield Street London, E1 2BJ info@unitedcollection.co.uk 0207 780 1746
T & T Embroidery Solutions Ltd www.allembroiderysolutions.com 98 Morley Drive, Ely Cambridgeshire tandtembroiderysolutions@gmail.com 07783 628397
Simon Jersey www.simonjersey.com Altham Accrington Lancashire, BB5 5YE sales@simonjersey.com 0370 4609 047
Best Workwear www.bestworkwear.co.uk FRS Countrywear Limited Unit 1 Building 6 Stanmore Ind. Est. Bridgnorth Shropshire, WV15 5HP sales@bestworkwear.co.uk 08454 65 66 65
Web Design
Harry Ramsden’s
www.prowebdesignuk.com 119 Hertford Road, London, EN3 5JF info@prowebdesignuk.com 0203 659 4745
www.harryramsdens.co.uk
Shinebright Creative www.shinebrightcreativecc.co.uk 13 University Road Leicester, LE1 7RA info@shinebrightcc.com 0116 255 3400
Wholesalers and Cash and Carry Maple Court, Ash Lane Collingtree Northampton NN4 0NB
T: 01604 858 522 E: info@centralfoods.co.uk W: www.centralfoods.co.uk Booker Limited www.booker.co.uk Irthlingborough Road, Wellingborough, Northants, NN8 1LT 01933 371000
Costco (Head Office) National locations www.costco.co.uk Hartspring Lane, Watford, Hertfordshire, WD25 8JS 01923 213113
Khanjra International Foods Ltd www.khanjra.co.uk Greenbank Business Park, Blakewater Road, Blackburn, Lancs, BB1 3HU 01254 676793
Parfetts (Head Office) www.parfetts.co.uk Didsbury Road, Stockport, SK4 2JP 0161 429 0429
Franchise Opportunities Banger Bros www.bangerbros.co.uk
Chicken Cottage www.chickencottage.com
Chop & Wok www.chopandwok.co.uk
Chopstix support@franchising.com
Doner Kebab
E: brian@utilityhelpline.co.uk W: www.utilityhelpline.co.uk
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Fastfood Professional • June and July 2019
www.londonfish-chips.com
Mexigo www.mexigo.uk
Muffin Break www.muffinbreak.co.uk
Papa John’s Pepe’s Piri Piri www.pepes.co.uk
Central Foods
Utility Helpline
T: 01432 378690
London Fish and Chips
www.papajohns.co.uk
Chozen Noodle
Hereford, HR1 2HE
www.gallonesfranchise.com
Pro Web Design
Utilities 107 Berrows Business Centre, Bath Street,
Gallones Ice Cream Parlours
www.chozen.co.uk
Peri Peri Original www.periperioriginal.co.uk
Pita Pit UK www.pitapituk.com
TRADE DIRECTORY
Training & Consultancy
Pizza Time www.pizzatime.co.uk
Quiznos www.quiznossub.co.uk
Sam’s Chicken www.samschicken.com
Subway www,subway.com
Waffle Delight www.waffledelight.co.uk
You could be telling readers about your business or service on this page Call Athol now to book a space on
07725 434173 Standard and Premium Box listings available
German Doner Kebab www.donerkebab.net
Empire Dogs www.empiredogs.co.uk
Flamin’ Chicken info@theflaminchicken.com
TRADE DIRECTORY June and July 2019 • Fastfood Professional
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