ISSN 2514-989X
(Formerly Fish & Chips & Fast Food Magazine) The Nations Favourite Takeaway Magazine, Now entering our 31st Year
The nation’s favourite pie * brand is back on TV With award-winning The People’s Pie campaign, celebrating the Great British Chippy**
*Censuswide survey of 2,019 UK adults conducted between 19th-23rd July 2019 **The Grocer Top Campaign 2019: Meat Snacks category
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One Giant leap!
Natasha’s Law
Fastfood Professional • October and November 2021
Changing the Landscape
Donut Worry Be Happy
October and November 2021 • Fastfood Professional
Best in 1 Europe
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Fastfood Professional • October and November 2021
October and November 2021 • Fastfood Professional
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All Change 30th September 2021 brought significant changes to the hospitality industry across the UK including the Fish and Chip and Takeaway sectors with the end of the reduced, 5%, VAT rate and also the end of the furlough scheme. When combined with the increasing cost of food and materials and the HGV driver crisis which is adding to overheads, the next few months will be somewhat difficult for those who have not engineered the way that they operate to make themselves more efficient and to gain competitive advantages by expanding their reach. The “dark” kitchen emerged and is here to stay. In a similar way, many potential customers have changed the way that they dine with a rapid growth in home delivery and collection as well as card payment. This has opened up new markets for them to buy from widening their menu choices significantly. It could be that this could be the most testing time for those operations that did not react to the changes that Covid has forced onto the market. On a brighter note, “live” exhibitions are back with a combined show at Excel, London for Commercial Kitchen, Lunch and Casual Dining at the end of September and the upcoming European Pizza and Pasta Show at Olympia on 18th/19th October and the Restaurant & Takeaway Expo at Excel on 9th/10th November. Although the internet is a great way to keep up with what is going on, there is nothing better than going to these shows and listening to what the Guest speakers have to say, to meet new and existing suppliers, to network and to see and tasted the new thins coming into the market which will hopefully inspire you to develop your business. Finally, Stephen Nagel, a long-term friend and supporter of mine and Fast Food Professional passed away at the end of August following a long and painful illness. He founded Re-Grit It, the cost effective refurbishment kit for Chip Shop Rumblers and we pass on our deepest sympathies and best wishes to Ryan (his son)
and the Nagel family. Ryan has taken on the business and we wish him every success with this in the future. Stay safe. Athol
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Annual Subscription UK: FREE Overseas: £37 Fast Food Professional is published six times a year (February & March), (April & May), (June & July), August & September), (October & November) and (December & January). www.fastfoodpro.com 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 • October and November 2021
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On the Cover Pukka are back on TV. For more from Pukka see Page 28
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6 Love Seafood encourages consumers to ‘Bring on Better Living’ 8 5 ways to modernise your traditional fish and chip shop 10 How to Find Your Nearest Sustainable Fish and Chips 11 Thomas Ridley’s New Labelling Software for Natasha’s Law 14 The UK’s first gourmet jackfruit fish fillet launched at Harbour Lights Fish and Chips 16 Serving your fries “Just Right” is our mission. Hot, Fresh and delicious 20 Why a giant leap is only the first step to bossing on line sales 22 Faroese Fisheries have achieved certification to the MSC Fisheries Standard 24 Seafood & Sustainability - can alternatives serve up a safer, more sustainable environment? 26 Brits are demanding sustainable fish with their chips 27 Introducing the New Ultimate Clucking Burger This is Proper Cluck for your Buck! 28 The Changing Chippy Landscape with Pukka 30 Gluten free certification for KaterVeg! vegan sausages and vegan meatballs 31 Popularity of takeaways remains high 32 Baker Street reveals brits’ perfect burger 36 McWhinney’s Sausages - Best in Europe! 37 Synergy Grill Technology get the Craft Guild seal of approval 38 Advancement in time and space for busy fast food outlets 39 The new Hoshizaki Snowflake GII+ is full of positive benefits
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October and November 2021
40 MKN SpaceCombi – the space saving combi In Every Issue 41 Over the sea to Skye with the Prince of Wales and the Duchess of Cornwall 42 Jestic showcased innovative equipment portfolio at Commercial Kitchen 2021 43 JJ Launches Coffee Shop Brochure 44 Mibrasa launches grillware range to keep creativity flowing 45 Mechline’s four steps to clean drains and FOGS compliance Money Matters 46 TNew Seasonal Sweet Treats from Donut Worry Be Happy Our financial section can be 47 Panasonic Increases Focus on Pro-Cooking Division with New Development Chef found near the back of the 48 Crystal clear cubes from the new space-saver - ice-O-Matic Launch the Undercounter UCG Series issue starting on page 50 in this issue 49 Simplicity Itself - The Synthesis 2 From Carpigiani 50 Harrogate welcomes back The Ice Cream & Artisan Food Show 50 Harrogate welcomes back The Ice Cream & Artisan Food Show 51 Improved Communication is key to Sustainable 52 Burgers Revealed as UK’s favourite takeaway but Brexit could spell trouble 53 BillyChip® Awarded National Lottery Funding The Trade Directory Starting on page 58 in this issue 54 A buzzing return for Casual Dining, Commercial Kitchen & lunch! 56 Brand New Collection Bays at JJ Sidcup Branch 57 Sarah Heward, co-owner of The Real Food Café appointed Regional Food Tourism Ambassador for Stirling & Forth Valley 58 Trade Directory - Our instant reference for all those important trade contacts 5
Fastfood Professional • October and November 2021
October and November 2021 • Fastfood Professional
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Love Seafood
encourages consumers to
‘Bring on Better Living’ Seafish launches new campaign theme, informed by market research, for second year of its long-term consumer marketing initiative ove Seafood celebrates its first birthday on 1 October 2021. Seafish, the public body that supports the UK seafood industry and drives a nationwide consumer marketing initiative, has announced the theme for campaigns in the brand’s second year. From October onwards, Love Seafood will encourage consumers across the UK to ‘Bring on Better Living’, showcasing how eating seafood can fuel the nation to live better. Marketing activity will focus on reaching target audiences when they’re planning or buying their next meal and highlight why seafood is a great choice. The new direction for the brand has been informed by qualitative consumer research, carried out by independent market research agency Mustard. This summer they created a pop-up online community of individuals from two of Love Seafood’s target audiences - starting out millennials and stretched families. The aim of the research was to get an in-depth understanding of what is more likely to appeal to these audience groups Research participants were asked about their perceptions and understanding of seafood, their behaviour when purchasing, cooking and eating seafood and their preferences for species, flavours and dining occasions. They were also asked to share their thoughts on Love Seafood’s past campaigns. The research concluded that it’s important to play on the positives when promoting seafood, which is seen by consumers as tasty, fresh, light and healthy. It also found that most people are looking for convenience and value when dining at home, but conversely want indulgence and discovery when dining out. Other research insights which could be applied by seafood businesses include: • Online and social media are important channels to push message and influence behaviour. • Perceived expense is a barrier, especially for starting out families – recipes should provide a cost per portion. • These consumers need guidance on how to prepare and cook seafood - showcase simplicity and speed, grade recipes by complexity and provide easy alternatives if complex prepping is needed. • They often look for ideas and inspiration and are more likely to try seafood in meals and cuisines they already like – for example pasta, curries and Asian inspired dishes. 6
Fastfood Professional • October and November 2021
• The biggest opportunity lies in exploring if it’s possible to influence buyer behaviour at the point where they’re planning their meals and shopping for the week. Inspired by this, Love Seafood’s forthcoming year of campaigns will champion the variety of benefits seafood offers, making it the perfect protein for all occasions. Bring on Better Living will also nod to the ever-changing eating behaviours of Love Seafood’s target audiences. It will offer help with meal planning at the start of a week, provide lastminute midweek options and suggest treat dishes for the weekends. Greg Smith, Head of Marketing at Seafish said: “We’ve worked closely with insight from consumer research to inform the year two focus for Love Seafood, as we look to build on the strong foundations laid down so far. We’re confident that our new ‘Bring on Better Living’ theme and strapline will land well, helping to embed the Love Seafood message with those we’re targeting. “We invest in qualitative research to stay close to consumers – and understand how best to play our part in reversing the decline in seafood consumption across the UK. Seafood is a delicious healthy protein, so it’s great to see that consumers are responsive to these positive messages. We’re taking this on board alongside findings on how to approach consumers for different dining situations which will all go towards informing our upcoming campaign plans. “Love Seafood has been built as a 20-year initiative, because changing consumer hearts and minds takes time. We rely on support from across the incredible seafood industry, to help spread the Love Seafood message across the nation. To date, we’ve worked with some incredibly inspirational people – and captured their amazing stories. We’re really grateful to all the seafood businesses that have helped make the first year of Love Seafood a success. We’ll have more partnership opportunities going forward, so I’d encourage anyone who’d like to support the mission to get in touch.” Further information about Love Seafood is available on the Seafish website www.seafish.org/love-seafood. More information on the qualitative research project is also available on the Seafish website www.seafish.org/ insight-and-research/consumer-research. Businesses interested in finding out more or working with Love Seafood can get in touch with the team behind the brand by emailing loveseafood@seafish.co.uk. October and November 2021 • Fastfood Professional
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Fastfood Professional • October and November 2021
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5 ways to modernise your traditional fish and chip shop Here in Britain, we are renowned for our traditional cuisine, from Sunday roasts and bangers and mash to full English fry ups and, of course, fish and chips.
H
satisfactory - this is exactly what they get when they head down to their local fish and chip shop. Daniel Reid, chief marketing officer of digital food safety consultancy Navitas Safety claims that competition will nonetheless remain high and therefore fish and chip shops must modernise.
owever,
whilst
these
dishes
remain
traditional, they must up their game and
Evolve with edible trends
modernise the ways in which they serve
Trends such as veganism and vegetarianism are on the
food in order to keep their “plaice” within
rise in the UK, with 3.1 million people following a vegetarian
the food industry.
diet, 2.5 million people considering themselves to be
Currently, there are an estimated 10,500 fish and chips shops
pescatarian and 1.5 million vegans.
in the UK and almost a whopping 2 million #fishandchips
“Fish and chip shop owners must include meat-free and
posts on Instagram, proving just how popular the traditional
trendier offerings, which is why it is so imperative for
British cuisine really is.
businesses to expand their services,” said Dan.
In 2019 almost one in five Brits stated that they visited their
“Playing on the regional delicacies for tourists to try out.
local chippy once a week, with a staggering £1.2 billion spent
Whether it’s a Scottish battered Mars bar, or a Southern
annually, demonstrating its demand with British consumers.
pea fritter, offering something unique on the menu
More recently, almost one in five people ordered fish and
can help you stand out from the crowd, especially at a
chips the night before all UK lockdown restrictions came
competitive seaside town.”
to an end and after more than 18 months of uncertainty,
“The same goes for allergens, and alternatives for those
consumers continue to seek consistency and familiarity.
with the likes of dairy, gluten and wheat intolerances
Marking the date with a meal that is nothing short of
should be provided.”
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Fastfood Professional • October and November 2021
October and November 2021 • Fastfood Professional
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A great example of this is award-winning fish and chip
“Food and packaging waste is also a massive contributor,
shop The Cod’s Scallops, with restaurants situated across
so the provisions of recycling bins on the premises should
the midlands, it offers’Veggie Monday’s’ and ‘Gluten Free
be considered as well as understanding the ways in which
Tuesday’s’.
food waste can be effectively managed.” “Partnering with other businesses can also assist this,
Create Insta-worthy eating out
think about how potato peelings can be purposed into
With social media savvy customers coming through the
compost and how correctly disposed of fryer oils can be
doors, fish and chips shop managers must implement a
used as animal feeds, commercial products such as paint
positive marketing culture.
or repurposed into biofuels.”
“From using humour such as fish puns on menus, right
Improving e-fish-iency: digital technology in your kitchen
through to developing an appealing presence for your
For many busy fish and chip shop owners, improving
premises - for instance using neon signs and adopting
efficiency is at the top of their priority list. Daniel believes
takeaway packaging that stands out, can attract
that introducing modern technology can be a key ally to
consumers to take photos and share them to social media
save time and manual effort, allowing fish and chip shop
- enhancing your reach online.
owners to focus on what truly matters to them.
Making the experience more memorable along with
He said: “What better way to modernise traditional
your brand name and visuals makes your business more
cuisine than with advanced technology? From automatic
recognisable. New generations of consumers want to see
fridge and freezer temperature recording pods, through
you and look for authenticity so add some personality to
digital food probes which monitor food temperatures and
your brand - and on your social media profiles!
use by dates, there’s a lot to gain in terms of efficiency.”
Enhancing this with a 5-star safety rating that is effectively
“From a recent poll we conducted among Fish and Chip
communicated to customers via your website, and social
shop owners, 37% of votes mentioned that getting staff
channels can also reassure potential consumers of the
to do safety tasks correctly was their biggest food safety
high levels of food hygiene and safety that they can
challenge. That’s where digital cleaning schedules and
expect upon their visit.
opening/closing checklists can help. This ensures that staff complete their safety tasks correctly and easily,
Appealing to the conscious consumer
whilst preventing anything from slipping through the net.
Consumers are no longer only after a satisfactory
It is proven that with the right digital safety set up your
meal, but one that is environmentally friendly, whilst
business can save 20+ hours per month in manual work
maintaining high levels of food hygiene and safety
by having everything centralised mand automated.
standards. Sustainability is something that has been on people’s
Introducing hybrid services
minds a lot recently. But even more so since the beginning
Lockdown restrictions may be no more, however
of the pandemic, with 60% of people reporting that
consumers are still as keen to be surrounded by a safe
they have been making more ethical and eco-friendly
and secure environment, and businesses are expected to
purchasing decisions ever since.
provide such a thing.
Both consumers and business owners alike are becoming
“Allowing consumers the opportunity to mitigate risk of
more apprehensive about not just what they eat, but the
infection even further by providing a pre-payment and
way in which the food is produced. Or in the case of a fish
collection hybrid-alternative, will reduce queue times and
and chip shop, how a fish is caught.
busy periods,” said Daniel.
Daniel explains that sustainability can be implemented
And The Cod’s Scallops also offers a collection service,
in various ways. He said: “Consumers are keen to learn
alongside its delivery and eat-in services, proving that
about where the food they are eating is from, and the
smaller franchises and local fish and chip shops can, too,
impact that can have on the planet.”
provide hybrid eating opportunities.
“So fish and chip shop owners should try to source their food, and in particular, their fish, from local fish markets
For
and suppliers and where possible, organic and ASC-
modernisation of fish and chip shops, visit: https://www.
certified suppliers.”
navitas.eu.com/fish-and-chips/
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Fastfood Professional • October and November 2021
more
information on the food safety and
October and November 2021 • Fastfood Professional
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How to Find Your Nearest Sustainable Fish and Chips During Sustainable Seafood Week consumers urged to choose MSC blue ecolabel
S
eafood lovers can now, for the first time, easily
During Sustainable Seafood Week, (September 16 to 24)
find their nearest fish and chip shop serving
which is being supported by retailers and brands including
sustainable seafood with
digital
Waitrose, Sainsbury’s, Bird’s Eye, the Co-op and Young’s,
list launched by the MSC UK today (Friday 17
consumers are being urged to choose seafood products
September) as a celebration for Sustainable
with the blue MSC ecolabel on and this includes MSC
a
new
Seafood Week.
certified fish and chips.
Around 80 fish and chips shops from Northern Scotland
The label means the consumer can trust where the fish
down to Devon and Cornwall have been certified as
or seafood has come from while ensuring there will be
sustainable to the Marine Steward Council’s standard for
plenty of fish left in the sea for future generations.
sustainable fishing.
Millers in Haxby, York, is a fourth-generation family run
From these, eleven fish and chip shops have been named
fish and chip shop who often use their platform to raise
as regional heroes for “going above and beyond” in putting
awareness about the importance of serving sustainable
sustainability at the heart of their businesses
seafood using the blue MSC ecolabel. “Being MSC certified sends out a really strong message that people want to hear,” says Nick Miller. “It says that, as a fish and chip shop, you are doing the right thing – not just by the environment we live in now, but for future generations.” Lee Penaluna, from Penaluna’s Famous Fish & Chips in the Brecon Beacons, Wales, says: “ W hy
wo u l d n’ t
yo u
co n s i d e r
sustainability over the alternative? Why would you want to exhaust the products that serve your business? “As a regional hero, it falls on us to continue promoting all the best practices of the industry and to promote quality fish and chips which you can only get by using quality products.” Kyriacos Karoulla, from Brockley’s Rock, in London, says: “Healthy oceans are
vitally
important
to
us
while
continuing with the nation’s iconic fish and chips heritage. This should be top of agenda for all serving fish not just chippies alone.” Loren Hiller, MSC Commercial Manager,
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UK & Ireland, said: “Fish and chip shops play a vital role in educating their customers about sustainable fish and chips and we’re excited to be able to launch this list today showing exactly where seafood lovers can find their nearest sustainable fish supper. “We’re asking everyone to join the national sustainable seafood movement. We can only make a difference if we all play a part.” MSC UK is hosting a series of activities for Sustainable Seafood Week, including Sustainable Seafood Suppers with top British UK chefs showing how to make a variety of delicious sustainable seafood meals, for the whole family to enjoy. Chefs Mitch Tonks, James Strawbridge and Elizabeth Haigh will host ocean-themed cooking classes and share their top culinary tips. One third of fisheries around the world have been fished beyond sustainable limits, and a further 60% are fished to their maximum capacity. Some 7 in 10 (72%) of seafood consumers agree that in order to save the ocean, we have to consume fish and seafood only from sustainable sources, according to research conducted for MSC by independent research consultancy, GlobeScan. Choosing the blue MSC ecolabel is an easy way for consumers to help safeguard seafood supplies for the future and keep the oceans teeming with life.
Thomas Ridley’s New Labelling Software for Natasha’s Law Bespoke Labelling Solution for Customers
L
eading foodservice wholesaler Thomas Ridley has just launched a bespoke labelling solution to help customers to comply with Natasha’s Law. From
1st October 2021, all food businesses in England, Wales and Northern Ireland have to provide a full ingredient list and allergen labelling when selling Pre-packaged for Direct
Photos of the eleven regional hero fish and chip shops
Sale Foods (PPDS Foods) from their premises. The UK
and the regional map can be found at this link: Marine
Food Information Amendment 2019, known informally as
Stewardship Council (www.msc.org/uk/what-you-can-do/
Natasha’s Law, will apply in England, Wales and Northern
msc-certified-fish-and-chip-shops-uk-ireland)
Ireland.
About the Marine Stewardship Council
Paul Knight, Sales Director at Thomas Ridley outlines the new labelling solution,
The MSC is an international non-profit organisation which
“Natasha’s Law is a significant change to how operators
sets globally recognised, science-based standards for
label their products and we have worked really hard to come
sustainable fishing and seafood traceability.
up with an easy and bespoke solution for our customers.
The blue MSC ecolabel on a seafood product means
Our easy-to-use software highlights ingredients and their
that: it comes from a wild-catch fishery which has been
allergens as well as providing an area to add logos and
independently certified to the MSC’s science-based
product descriptions. Following the simple step-by-step
standard for environmentally sustainable fishing; it is
process, bespoke labels are created easily and quickly.”
fully traceable to a sustainable source. It can be found on
The new online service is available to all account
more than 100 species of seafood in 100 countries. Marine
customers for an initial free 3-month trial. Simple to
Stewardship Council | MSC in the UK | Marine Stewardship
use, customers just select the ingredients they use in a
Council.
particular recipe and the system generates a label that includes all ingredients, whilst highlighting the allergens in bold capitals. With space to add a logo, a description of the product and a use by date, these labels can then be printed and adhered to the finished product. The system also saves all recipes within the customers menu and can be re-printed easily, ensuring up to date audited ingredient data each time they are required.
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Fastfood Professional • October and November 2021
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Frymax is Committed to and Supports Sustainability. SUSTAINABILITY For several years Frymax has been made only from fully segregated certified sustainable palm fruit oil. This means that both palm oil and palm kernel oil are produced by palm oil plantations which have been independently audited and certified. The certification is provided by the official body, RSPO which has developed a set of environmental and social criteria member companies must comply with. Fundamental to this, is that no primary forests which contain significant concentrations of biodiversity, fragile ecosystems, or areas which are vital in meeting basic or cultural needs, can be cleared. This seeks to eradicate the threat of unsustainable palm oil plantations which damage both the regional and global environment and that of indigenous wildlife. Both Olenex and ADM, manufacturers of Frymax, support the global sustainability movement and RSPO. They also have an additional supply chain policy which requires Frymax palm oil producers to respect the core sustainability principles of, no deforestation of high carbon stock forests, no development on peatland and no exploitation of communities.
PROJECT MARIPOSA Frymax sources some of its palm oil from Latin American countries and has undertaken to support producers by providing them with the tools and expertise to produce fully sustainable palm oil. The vehicle to do this is through a new initiative called Mariposa.
The aim is to support families with the means to develop, improve and maintain their sustainable production practices.
In the past three years Olenex has undertaken three very successful Smallholder programmes to support sustainability. Frymax carries the Mariposa logo on its packaging and it is hoped and expected that Mariposa will get increased exposure over time. Says Andrew Marriott, Brand and Marketing Manager of Frymax “We are determined to promote sustainability in any way we can and support those who produce the oils for our product. Our involvement in Project Mariposa demonstrates our commitment to achieve these aims.”
Mariposa is about enabling growers to manage their palm trees sustainably.
The Fryers’ Favourite For Over 60 Years. 12
Fastfood Professional • October and November 2021
October and November 2021 • Fastfood Professional
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Frymax Champions Sustainability
You don’t become the Fryers’ favourite for over sixty five years without listening to the needs of your customers and adapting to changing market circumstances. That is why, for several years Frymax has been made only from fully traceable, certified sustainable palm oil. This devotion to sustainability is backed by the RSPO and conforms to the economic, social and environmental requirements laid down by this body. The Frymax commitment to sustainability is evidenced by an involvement in project Mariposa which supports smallholders in Latin America, providing them with the tools and expertise to produce fully sustainable palm oil. This in turn enables Frymax to maintain consistent colour, consistent quality, consistent frying time and consistent delicious end results. As befits a brand leader, Frymax is the first to recognise initiatives which will produce benefits all - round. The commitment to sustainability is clear evidence of this.
RSPO-2-0677-16-100-00
Frymax Champions Sustainability For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: frymaxinfo@adm.com www.frymax.co.uk 13
Fastfood Professional • October and November 2021
October and November 2021 • Fastfood Professional
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Catch of the day! The UK’s first gourmet jackfruit fish fillet launched at Harbour Lights Fish and Chips
T
he Cornish Seaweed Company and plant-
use of traditional practices. The brand picks 19 tons of
based food tech pioneers Jack & Bry
fresh seaweed a year across 10 different varieties and
have come together to release the UK’s
takes care to harvest only a small part of each seaweed
first gourmet jackfruit fish fillet.
plant in order to limit disruption to the marine ecosystem.
The burger was launched at the
In addition, the company has previously been recognised
Harbour Lights fish and chip shop in Falmouth, which in
for its commitment to the environment; it was awarded
2019 was placed in the top 10 shops in the National Fish &
the Cornish Sustainability Award for best contribution to a
Chip awards. Jack& Bry are also looking to sell the burger
sustainable food economy.
into other UK fish and chip stores, with this launch the first
The Cornish Seaweed Company provides customers with
of what they hope will be many location launches. It can be
an honest superfood: sustainably harvested, local, edible
purchased through fish industry supplier T.Quality.
seaweed. It seeks to introduce seaweed as an alternative
To give the fillet its unique taste, the cooked white
food source that is healthy, nutritious, tasty and good
flakes of jackfruit are marinated in The Cornish Seaweed
for the environment; seaweed does not need pesticides,
Company’s unique blend of seaweed, to infuse the whole
fresh water or fertiliser to grow and is amongst the most
fillet with the beautiful fresh flavours of the sea. Other
productive plants in the world. Alongside Jack & Bry, the
ingredients include a hint of lemon and a splash of healthy
brand also works with Abel & Cole, Tarquin’s Gin, The Eden
apple cider vinegar to mimic the unique texture and taste
Project, Lodge Farm Kitchen and more.
of fresh fish.
For Jack & Bry, the launch comes as the business
Founded in 2012, The Cornish Seaweed Company
continues to expand its fast-growing list of foodservice
harvests, washes, dries and packages by hand only the
partners. Jack & Bry supplies the likes of Papa John’s,
highest quality seaweeds, ensuring quality through the
Prezzo, Zizzi and Neat Burger with alternative meat
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Fastfood Professional • October and November 2021
October and November 2021 • Fastfood Professional
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products made from jackfruit and also sells a direct-to-
unique product: a fish fillet indistinguishable from the real
consumer range of products including burgers, sausages
thing. We can’t wait for seafood lovers to try it and hope to
and mince which is available on the company’s website,
see it on the menus of other restaurants.”
and via The Vegan Kind supermarket.
Tim Van Berkel, Co-Founder of The Cornish Seaweed
Since its inception in 2019, the food tech business has
Company, said: “We cannot wait to see the vegan fish
been at the forefront of plant-based meat innovation and
fillet hit the streets. Our seaweed mirrors the distinctive
has focused on developing jackfruit, already a naturally
taste of fresh fish perfectly, while only jackfruit can
sustainable and climate-change resistant crop, into a
imitate its flaky texture. Both are sustainability and taste
selection of delicious meat alternatives. Jackfruit pepperoni
champions, so I really cannot think of a better match
was the first product launched by the brand and continues
between ingredients or brands!”
to be its most popular offering. Last week marked the 40
Pete Fraser, owner of Harbour Lights, added: “We were
millionth slice of vegan pepperoni sold in only two years
thrilled when we heard of the partnership of Jack & Bry
since the business began trading, saving an equivalent 1560
and The Cornish Seaweed Company to make a ‘fishless’ fish
pigs from slaughter.
fillet. Our vegan sales have shown rapid growth over the
Speaking about this exciting announcement, Founder
last three years and this product I know will prove to be
and CEO, Bryony Tinn-Disbury, said: “We’re delighted to
very popular and complement our existing vegan offerings
be partnering with The Cornish Seaweed Company to re-
very nicely. Best of all, it tastes great and it brought a lot of
launch the UK’s first and only gourmet jackfruit fish fillet.
smiles to our team during testing.”
They share our focus on quality as well as our sustainable ethos and have been integral in the creation of a truly
For more information, visit www.jackandbry.com
Serving your fries “Just Right” is our mission. Hot, Fresh and delicious The Vizu Fry Dump range is designed to make sure you can deliver hot fresh fries to your hungry customers every time, time after time. They have proven to be amongst our most successful and popular products and are seen in all manner of QSRs
B
ack in the mists of time, we created the Vizu Fries, a
Fries is equally happy on either side of the fryers, and the
simple but popular fry dump that sold in its hundreds
glass panel can be moved from the left to right using just
to fast food outlets up and down the country and
a screwdriver. Convenient storage for packaging and an
even across the globe. Well constructed and durable,
ambient cupboard just like the Vizu Mini Fries ensures that
they can still be glimpsed today. This simple fry dump has evolved into the range we have today, each model designed to suit different locations, budgets and volumes.
this is our top selling fry dump. If you need something more then the Vizu Mega Fries Topper may be what you are looking for. The Topper
Take the Vizu Mini Fries for example, its conveniently
replaces the cupboard with a freezer drawer ensuring that
small footprint means it’s easy to position even in the
frozen product is always on hand. The biggest bagging
tightest of spaces. Heat above from four halogen lamps
area of all our fry dumps ensures that the Topper is great
and an additional heat mat below the bagging area will
for high volume locations.
ensure your fries remain hot. Two rugged switches control
The Vizu Server Fries is designed to sit on a rear service
the heat mat and lights, allowing the operator to reducing
counter where fries can be cooked at the rear and served
energy consumption during quiet times. An easy to reach
from the front. Plenty of storage for packaging on either
storage area for fry bags and salt just below the bagging
side of the unit makes this a flexible solution where a rear
area means no more looking for a place for the packaging,
service island is used.
and a convenient ambient cupboard base is ideal for storing additional items. A counter topper variant omits the cupboard base meaning the unit can be mounted on an under-counter fridge or freezer for convenient storage of frozen fries.
Vizu products are proudly manufactured in the UK by Fast Food Systems. If you want to learn more about our fry dumps check out our website www.fast-food-systems.co.uk Come and meet us on stand P10 of the Restaurant
If the Vizu Mini Fries isn’t big enough then the Vizu Mega
and Takeaway Innovations Expo. 9 & 10 November, Excel
Fries will fit right in. At 805mm wide and 710mm deep it
London for more information on Vizu Fry Dumps and the
has 25% more working area than its smaller sibling. Four
rest of our product range.
halogen bulbs above and a heat mat below will keep your
Sales@fast-food-systems.co.uk
fries hot and ready. As with all the fry dumps the Vizu Mega
01189 44 11 00
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Why a giant leap is only the first step to bossing on line sales Mark Petrou – Previous National Fish and Chip shop of the Year winner, founder of chippychat.co.uk and author of Fish and Chips - a National Treasure shares his 3 step strategy to maximizing profits from online sales.
I
was at the top of my profession (winning fish and chip
DNA. One of the most obvious things I’ve seen in nearly
shop of the year 2006) in a time when there was only
every shop I’ve visited before, during and as we come out
really one type of customer (apart from phone orders)
of the lockdown era is that many operators are caught up
– The walk-in…
in the day to day pressures of running their business and
The walk-in customer is without a doubt the most
price sensitive customer you will be likely to encounter (unless you’re daft enough to throw away your brand value
are failing to look ahead. Are you making plans or maximizing the opportunity of having your business online?
to Groupon). Nowadays we have many types of customers. Walk-ins, the grey pound, the time-poor parents and the weekend millionaires. We have phone orders, app delivery orders, click and collect customers, eat-ins and contactless aggregators who may have never even visited our store. Covid 19 has forced many independent operators into accelerated modernisation. We’ve had to adapt very quickly. Some have partnered up with aggregators like
Three clear steps to maximise online success Step 1 - Online ordering Earlier in this article, I wrote that we now have many types of customers. Since smart phones appeared (2007) Consumers have been sucked into changing the way they like to spend and shop. No one can argue that having online ordering is a fundamental way to future proof your
Just Eat, whilst others have been turned off by the fees
business. More and more future customers will want to
and have chosen to go independent and set up online
order their meals this way. The walk in customer is the
ordering without. Many shops have also taken to social
person that makes a front line owner/operator afraid to
media as well but I wonder just how many have actually
put their prices up – in fact an online customer will typically
had a plan in place as to where this path leads to? Have
spend twice as much per transaction as a walk in customer
you even considered the power of the data that is growing
and price increases are much easier to implement and be
in the back end of all this technology?
accepted online as well.
I’ve been consulting for chip shop owners privately with
The fear for many of setting up online ordering is
a dedicated team of experts to support me (Spud Guru)
managing the switch and if you’re considering delivery as
for over a decade and never promoted it before. From fish
well as click and collect, the whole “driver, insurance, pay
cutting and frying to mixing batter and from driving sales
thing” can also be daunting. This fear often drives us to
to cutting costs, Knowledge sharing has always been in my
making the mistake of choosing to work with an aggregator
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who has their own system and drivers (going with an
online ordering system belongs to you whereas the data
aggregator can work for you – but the timing for this step
you generate from working with someone like Just Eat
is absolutely critical). When we go down this path, we
belongs to them. Essentially – you end up giving your
satisfy ourselves by charging more online to compensate
online customers to them and they let you keep 70% for
for the cost of the relationship with the aggregator and get
doing all the work.
comfortable with their drivers making it easier but don’t
The best time to use an aggregator is actually once
realise that we’ve actually stepped forward into a trap. (see
you’ve levelled out on your own online system. You can
step 3 – data management).
then use an aggregator to entice their customers over to
Most shops also have attempted a social media presence before considering implementing an online ordering service. Step 2 - Social media Unless you’re over 70 or just arriving from another planet, it’s unlikely that you have not heard of social media. Social media is defined as “interactive technologies that allow the creation or sharing of information, ideas and interests via online communities.” You may recognise the most common as being Facebook (nearly 3 Billion users) Instagram (owned by facebook -1 billion users), TikTok (1billion users) and Twitter (less than half a billion users). Most independent fast food professionals use one or more of these platforms to promote their business but are they doing the job right? Me and My fellow Spud Guru’s have identified 9 different post types that work across these platforms and they all do different jobs. Some drive sales, some grow your audience, some build your brand awareness and some grow your brand value. The key to having an effective social media presence lies in identifying who you want to speak to, what type of post is going to engage them and when is the best time to reach them. Before you can do that, you really ought to know your customers first because attracting more of the same type of customer gets you better retention that attracting different types and makes the job of feeding them easier too. Having a plan and doing it right saves time, effort and money. It’s the difference between having a social media presence and using social media as a powerful business tool to generate sales. Many businesses don’t even realise that there is a back end to all of these social media platforms that allow you to use the data from your audience. Many businesses don’t even realise that this data and the data from your online ordering platform is where your top line sales will come from… Step 3 - Data management drives sales.
you. It’s perfectly legal and ethical too and no different to what they do to you. So once you’ve grown a customer base on your online ordering system and an audience on your social media, how do you convert that into more sales? Your online ordering service can be automated to identify lazy and lapsed customers through visit frequency data analysis to send them messages and offers to entice them back in. Not only that, you can automate it to send them vouchers on their birthday, run a Christmas promotion or give you a great review. This valuable data can also provide you with information about how much extra revenue it generates verses how much it costs to run (very typical results are normally 5 times more in sales than it costs). The very best feeling is turning a one time visitor into a weekly returning customer virtually for free. Your social media audience data can be used to find similar people just like them and to directly target them with incentives to spend with you just like your existing customers. That’s why the aggregators want it so much. If you fall out with the aggregator, they will simply aim their other fast food shops at your customers instead. Spud Guru is myself and 3 other talented experts. I know fish and chips and they know online ordering, social media and data management. Spud Guru are different. We don’t charge you for our expertise and then keep you locked in and in the dark. We charge to show you how to do it yourself and support you until you can. Spud Guru go at your pace and your budget. We only work with a limited number of clients at a time and usually see them managing on their own after about 12 months. Spud Guru don’t just do digital. We specialise in fish and chip shop refits, staffing, compliance and operational consultancy. We help experienced operators as much as new starts. For more information go to www.spudguru.com or
When you sign up to an aggregator, you are gifting them
call me on 07825872130 (you may have to leave a message
the most important key to driving sales in the digital
and the best time to call back) if you just want to chat
market place. The data you retain from having your own
about what can do with you.
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Faroese Fisheries for Cod and Haddock have achieved certification to the MSC Fisheries Standard
T
he FISF Faroe Islands cod, haddock, tusk and ling
where the Faroese fishing authorities adjusted the fishery
fishery has achieved certification for cod and
management system to be sustainable according to
haddock to the Marine Stewardship Council’s (MSC)
international principles.
globally recognised standard for sustainable fishing
“We therefore applaud that the independent auditors
this month. The new certification for cod and haddock is
have now certified the Faroese fisheries for cod and
an extension of the current MSC certification for ling and
haddock as sustainable against MSC’s Fisheries Standard.
tusk in Faroese waters.
This will benefit the industry and society as a whole.”
The certification follows a rigorous and independent review that verified the fishery’s sustainability to the global science-based standard set by the MSC.
Jacob Vestergaard, The Minister of Fisheries in the Faroe Islands said: “Our objective is to manage the fishing stocks under
This is a significant milestone for the Faroe Islands, a
Faroese sovereignty in such a manner that the future
country of 53,000 people which relies on exports for jobs
generations can obtain the same benefits from our sea
and income.
resources as the current generations.
As well as safeguarding fish stocks and the marine
“I therefore chose to implement a system with a
environment, the fishery will now be able to export MSC
management plan based on scientific advice for each
labelled cod and haddock products to overseas markets,
fish species, where we, in a systematic manner, follow
helping to create new market opportunities.
the scientific advice to ensure sustainable fisheries. It is
To help manage fish stock sustainably and achieve MSC
very satisfying to see that these efforts have paid off with
certification, the fishing industry influenced the Faroese
MSC certification. This benefits all parties, since the world
Government to change the law. In December 2020, Jacob
demands sustainably caught fish products, while we need
Vestergaard, Minister of Fisheries, made an executive
the income from the fish exports.”
order to introduce a scientifically-based management
Durita í Grótinum is the chief executive officer of
plan limiting the number of fishing days for the cod and
FISF said: “FISF has represented the Faroese industry
haddock fisheries.
in the process of certifying the Faroese fisheries as
The fishing industry also created a new unified fishing
sustainable. Our cooperation with MSC has been very
body, the Faroe Islands Sustainable Fisheries (FISF), with
satisfying. MSC has a lot of formal requirements to the
the aim of raising fishing management standards in line
fisheries and the fisheries management system to meet
with the MSC’s robust sustainability standards.
their principles. That we have been able to achieve this
Loren Hiller, MSC Commercial Manager, UK &
goal is because the Faroese authorities have listened
Ireland, said: “The Faroese fishing industry has been
to experts to implement a management plan. Going
actively engaged with the MSC since their first certification
forward, it is vital that we follow through in accordance
of herring in 2010. We applaud the national effort made
to the management plan for the different fish species to
where industry and government worked effectively
preserve the MSC certification. It has also been vital that
together on national management improvements. MSC
the Faroese Marine Research Institute has internationally
certification offers the most robust assurance of fisheries
recognised scientists, who foster scientific confidence in
sustainability available. This certification, and traceability
the Faroese fisheries management system.
along the supply chain, will enable cod and haddock from
About the MSC:
this fishery to carry the MSC label to credibly demonstrate
The Marine Stewardship Council is an international non-
to shoppers and diners that the seafood originated from a
profit organisation. It recognises and reward efforts to
well-managed fishery.”
protect oceans and safeguard seafood supplies for the
Hanus
Islands
future. The MSC certification is based on three main
Sustainable Fisheries (FISF) said: “In the industry we
principles: (1) Sustainable fish stocks. (2) Minimising
have been working systematically towards this situation,
environmental impact. (3) Effective fisheries management.
22
Hansen,
chairman
of
Faroe
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By Kirsty Jones, environmental health expert at Navitas Safety
Seafood & Sustainability - can alternatives and more sustainable environment?
A
s it currently stands, there are an estimated
way in which the food is produced, or in the case of a fish
10,500 fish and chips shops in the UK,
and chip shop, how a fish is caught.
proving just how popular the traditional British cuisine really is.
Whilst it may not be the top of everybody’s list, coming
behind Chinese, Indian and then pizza as the most popular takeaways, the classic ‘chippy tea’ is deemed the least risky of all.
Films and documentaries have only accelerated this, and Netflix’s Seaspiracy shocked the world with some devastating statistics, causing people to ponder over sustainable fishing and the effects of commercial fishing. Sustainable fishing is the act of catching or farming fish and other seafood in such a way that considers the future
In 2019, almost one in five Brits said they visited their
and longevity of each species. This consists of leaving
local chippy once a week, and a third said that they treated
enough fish in the ocean to ensure the replenishment of
themselves to a fish and chip shop takeaway once a month,
the population.
proving its popularity. And more recently, almost one in
The Frozen at Sea Fillets Association represents fisheries
five people ordered fish and chips the night before all UK
in the North Atlantic and explains that 90% of UK fish and
lockdown restrictions came to an end.
chip shops use produce from sustainable fisheries. And
After more than 18 months of uncertainty, consumers
the best way for consumers to seek sustainably sourced
continue to seek consistency and familiarity, as well as a meal
seafood is to look out for the Marine Stewardship Council’s
that is nothing short of satisfactory – which is exactly what
logo and blue tick.
they get when they head down to their local fish and chip shop.
With that in mind, now is the perfect time for businesses
But here, Kirsty Jones, environmental health expert at
to up their game within the realms of sustainability
Navitas Safety, discusses the sustainability of fish and chip
so that our favourite seaside snacks can be enjoyed
shops and whether or not offering seafood alternatives
without damaging the environment, whilst keeping our
will help to serve up a safer and ‘greener’ environment.
consciousness clean and free from guilt.
The sustainable truth, no sea-crets
Alternative offerings and making changes
With food consumers becoming more concerned about
One business owner was so shocked by the impact of
where their food is from and whether it is sustainable
pollution on our oceans that he closed his very own fish
and ethical, this of course poses the question of just how
and chip shop and focused on offering vegetarian and
sustainable our favourite takeaways, such as fish and chip
plant-based alternatives on a full-time basis.
shops, really are.
Foods such as halloumi and vegetables are a much
Sustainability is something that has been on people’s
more sustainable food source, and as we move further
minds, but even more so since the beginning of the
into 2021, is now the time for businesses to be considering
pandemic, with 60% of people reporting that they have
making the switch, or at the very least, offering vegan and
been making more ethical and eco-friendly purchasing
vegetarian alternatives? We think so.
decisions ever since. Both consumers and business owners alike are becoming more apprehensive about not just what they eat, but the 24
Fastfood Professional • October and November 2021
However, it isn’t just the food that can negatively impact the environment. The way in which businesses choose to work plays a huge part in this, too. October and November 2021 • Fastfood Professional
24
Paper-based processes, food waste, as well as energy usage, are all huge contributors to an increased carbon footprint. If all 10,500 fish and chip shops throughout the UK used a one-page paper safety checklist every day, then annually, they are wasting a collective 3.83 million pieces of paper. If that isn’t significant enough, for this alone, this would use almost 480 trees to do so. With this in mind, business owners should be seeking
help serve up a safer to switch to more digital processes to become more of a sustainable business for ever more demanding customers. Taking the plunge By opting for digital food safety processes, hospitality businesses will have everything they need in one place:
Revolutionary meal delivery service, Tribe Kitchen, uses QikServe and partners to underpin new, ‘Smart Kitchen’
Q
ikServe is proud to announce that it has been chosen by Tribe Kitchen to provide the technology for its unique multi-restaurant ordering and delivery system.
Bringing together the best of Edinburgh’s dining via
a high-tech cloud kitchen, Tribe Kitchen launched in Edinburgh in August 2021. Its goal is to revolutionise the way Scots enjoy takeaway, whilst helping the wider
a digital, interactive dashboard - accessible from tablet or
restaurant industry keep up with rising demand for at-home
mobile. This will save hours of manual work, lower labour
restaurant quality experiences. QikServe’s technology will
costs, reduce food waste, optimise fridges temperatures
play a vital role in meeting that objective.
and generate energy efficiencies - an all-encompassing tool to become more efficient overall.
As part of Tribe Kitchen’s suite of smart kitchen tools, QikServe integrates with food delivery management
Our digital food safety kit could save a business that has
platform, OrderLord as well as smart kitchen management
nine fridges and freezers for example, a monthly average
technologies from QSR Automations. In combination, the
of 20 hours of work, £300 of labour costs, and more than
three partner platforms manage every link within the food
four hours of manual work. Online food safety training and utilising digital technology such as a Smart Probe and Smart Pods can help a business to become more efficient thanks to automated temperature monitoring, ensuring that they are providing a service to the highest of standards.
ordering, preparation, fulfilment, and delivery process. Through the white labelled QikServe platform consumers can order a mix of dishes, from a variety of independent restaurants, as well Tribe Kitchen’s own brands. All of this is managed in a single transaction. The completed order is then prepared by Tribe Kitchen’s chefs and delivered in its entirety by the company’s delivery drivers.
Not only that, but digital food safety technology can
Daniel Rodgers, President and Founder at QikServe,
help businesses to avoid cross-contamination thanks to
comments: “Tribe Kitchen will be a disruptive force within
greater allergen traceability. This allows them then to
Scotland. Contrary to common delivery models here, there
offer a variety of vegetarian and vegan alternatives which
are no hidden costs, capital outlay, staff, or logistical issues
will, in turn, boost their sustainability efforts.
for registered brands. Instead, these businesses are freed to
As well as this, by using technology within food safety,
focus attention on their on-premises customer experience
businesses will be able to ensure that they are correctly
and to grow their revenue streams. We are excited to be
and sustainably disposing of cooking oils, as well helping
working with a business we believe is setting the scene for
them to reduce waste with optimised temperatures - never losing stock again! Navitas Safety is a key safety partner within the food and hospitality industries, as well as in the fish and chip shop industry. Working with restaurants, as well as suppliers, delivery and takeaway businesses, the digital food safety
a new age of aggregator ordering in the UK.” Tribe Kitchen co-founder, George Wright, adds “Tribe Kitchen isn’t your run-of-the-mill aggregator platform, nor is it a standard cloud kitchen. We have set out to build a technology-first business, intent on using digital solutions to empower restaurants and consumers to make smart order and delivery choices. QikServe and its connected
specialists provide its clients with a complete digital food
partner solutions play a core role in that. With the help of
safety net.
these technologies and others we are confident that our
To find out more, please visit our new fish and chip website and blog on more sustainability tips. 25
Fastfood Professional • October and November 2021
‘hob to home’ model will change Scotland’s food delivery market for the better.” October and November 2021 • Fastfood Professional
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Brits are demanding sustainable fish with their chips…
...they want more help choosing too With staycations now the norm, many Brits are craving nostalgic experiences like fish and chips on the seafront. But although we’re all keen for a return to better times; what’s expected inside the chip wrapper is evolving, according to new research by the Norwegian Seafood Council. And as sustainable fish rises up the agenda, diners are demanding greater transparency, helping them to make the right decisions when they’re choosing from a menu
T
he UK continues to be a nation of fish and
helpful for fish and chips shops to tell them more about
chip lovers. More than a third of Brits tuck into
the sustainability credentials of their dishes.
them once a week or more, and 65% partake
Younger generations indulge more frequently, with 70%
at least once a month. Environment is key for
of 18-24 year-olds eating fish and chips at least weekly.
this highly evocative dish: 62% of respondents
But although Generation Z tucks in the most, they’re more
prefer fish and chips straight out of the packaging – 46%
demanding when it comes to environmental credentials:
with their fingers. And almost a quarter (24%) of diners
85% think the origin of a catch is important when buying
like to dig in on the beach.
fish in a fish and chip shop. Plus, they’re more savvy, with
But there’s strong consensus when it comes to
63% being confident they can spot a cod from a haddock.
sustainability: nearly 9 out of 10 diners (87%) agreed that
Highly regarded by fish and chips shops across the UK
sustainable fish is important to them. Despite this, only
for its cod and haddock, Norway leads the whitefish sector
a quarter (24%) said they knew what to look for when it
on sustainability and quality. The country’s environment
came to sustainable fish in a fish and chip shop, and the
and location provide the perfect conditions for fish, and
majority (53%) aren’t even sure they can tell the difference
its rich marine ecosystem teems with unique seafood that
between cod and haddock.
includes the world’s largest stocks of Atlantic cod.
74% of respondents agreed that they would find it 26
Fastfood Professional • October and November 2021
Understanding the importance of protecting these October and November 2021 • Fastfood Professional
26
precious resources, Norway has long been a global pioneer in sustainable fishing methods. So whenever diners buy seafood with the origin mark, ‘Seafood from Norway’, they can be sure it meets exemplary standards in sustainability. Hans Frode Kielland Asmyhr, UK Director, Norwegian Seafood Council says, “We’re seeing a sea change in public awareness around sustainability. And as the traditional fish and chip supper adapts to meet these needs, customers are asking for more help to make the right choices. Nostalgia remains a key component. As one of the nation’s favourite dishes, fish and chips will always hold a special place in British hearts – young and old. But diners now expect more when it comes to sourcing, and this is
BYRON Introducing the New Ultimate Clucking Burger This is Proper Cluck for your Buck! Byron launches its newest chicken burger...to rival all burgers!
UK already use Norwegian haddock and cod – not just
H
because of sustainability credentials, but also because
buttermilk fried, succulent chicken has been coated in a new
of its quality. We’re keen, not only to reassure diners that
flour recipe, exclusively at Byron, which creates the perfect
they’re choosing sustainable fish suppers, but also to help
level of crisp and spice, to create something very nice!
being driven by younger, more environmentally-aware consumers. Significant numbers of fish and chips shops across the
these businesses attract and retain customers by making this more explicit.
oly smokes, it looks like there might be some beef amongst the burgers at Byron this week. There’s a new sheriff in town, and he’s taking no prisoners.
Enter, the all new Smokey Chicken Burger. This crunchy,
The Chicken Smokey hits menus today, and it will blow your mind. A combination of crispy buttermilk fried chicken,
We’re obsessive that our seafood is sustainably fished,
smokey pancetta, cheddar cheese, a hit of heat with smoked
so it’s a missed opportunity when fish and chip shops that
chilli BBQ sauce, sweet crispy onions, tangy pickles and
serve our fish don’t let customers know about its origin.
fresh lettuce, to really get the taste buds tingling!
It’s good for business, it reassures the customer, and it’s a hard-earned badge of honour for us.”
The new burger joins its already esteemed cluck buddies, The Clucky, The Bacon Clucky, The C-Rex and crunchy
To learn more about Norway’s unique location, diverse
Chicken Strips, but has certainly ruffled some feathers
seafood, generations of experience, and industry-
amongst their beef counterparts, as it’s here to stay, and
leading sustainable fishing techniques, go to https://
it’s ready to disrupt, shake it up and provide loyal Byron
seafoodfromnorway.co.uk/
fans with some proper cluck for their buck. To accompany this clucking great burger, diners can pair it with a heavenly choice of Byron’s extensive and unsurpassed selection of side dishes - Byron slaw, onion rings, mac and cheese, halloumi fries - you name it and they most probably offer it. Better still, wash it down with Byron’s crowning glory - a thick milkshake! Oreo, strawberry, vegan salted caramel shakes to name a few. The Smokey Chicken & Fries for £13.95 Sides from £3.00 and shakes from £5.00 www.byron.co.uk
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W
“
hen lockdown first landed, fish and chip
and chip shops get back on their feet, grow their customer
shops across the country were hit hard.
numbers and ultimately help increase their takings. Our
Chippy owners had to introduce new
support for foodservice never stops. In fact, we’ve recently
services overnight to continue feeding
launched a brand-new social media toolkit, designed to
their local communities such as call & collect, click &
help chippy owners make the most of their social media
collect and home delivery – and for some, this was brand-
channels and reach new and existing customers. It’s free to
new
territory,”
says
Isaac
Fisher, General Manager at Pukka. “As we have ridden the wave in and out of lockdowns – and even now with the easing
The Changing
of restrictions – it is clear that as a nation, our habits have changed long-term. “With more people choosing to work from home and
download from www.pukkapies.co.uk/foodservice and we urge businesses to take full advantage.”
spending time in their local area, there are new sales opportunities. To take full advantage of these, our advice
What To Stock
to chippy owners is to implement these flexible delivery
Fisher says: “We have seen a trend over the past year of
services indefinitely. And to those who are yet to branch
fish and chip shops reducing the number of options on
out into the digital world, there is no better time than the
their menus, with the overall number of menu items in
present - and you certainly aren’t alone.
foodservice down from an average of 73 in 2019, to just
“At Pukka, fish and chip shops are our heartland, and the
58 a year later . We understand that this hesitancy comes
industry remains at the front of our minds – more so now
from not wanting to have surplus stock, resulting in excess
than ever. For example, throughout the pandemic, we ran
waste which is every owner’s nightmare. However, this
a campaign where we published personalised social media
can be overcome by stocking the products that customers
advertising, targeting chippy owners’ local communities
want most.
to help them share the news that they were still open for business.
“When looking at savoury pie and pastry offerings, it is important that chippy owners have a range which suits
“We repeated the activity multiple times over the year
different taste preferences and dietary requirements, so
that followed, to keep showing fish and chip shops that
that you have something on offer for everyone. Not only
Pukka has their backs. In the end, we helped over 50 fish
are we the number one pie brand across foodservice – with
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30% of people preferring a Pukka from the chippy to any
our foodservice website (www.pukkapies.co.uk/foodservice)
other pie brand – but we deliver all our foodservice pies in
to help fish & chip shops spread the word that their
boxes of 12 frozen wrapped pies which can be baked straight
customers can enjoy a tasty vegan pie and chips meal. By
from the freezer. This makes for longer shelf-lives and easy
reaching people in the early stages of their shopper journey
storage, so chippy owners don’t need to worry about food
or interrupting them as they walk past your shops, you are
waste or waiting for products to defrost.
more likely to influence their decision to visit your chippy
“To successfully capture sales and encourage repeat
for their meal – and ultimately drive sales,” explains Fisher.
visits, it is important to offer food that the whole family
“Despite the challenges that the pandemic has thrown the
can enjoy. We have a wide range of pies available to make
industry’s way, we know that there is still a huge demand
sure there is a Pukka for everyone, from the traditionalist
for this Great British mealtime favourite, with more people
All Steak, to Chicken Balti for the curry lover. Our Steak
looking closer to home for their food choices. Chip shops can
& Kidney pie remains our bestselling recipe, followed by
tap into this new sales opportunity by stocking the nation’s
Chicken & Mushroom and Minced Beef & Onion – which are
favourite pie brand that customers want – whether they are
absolute must-stocks for chip shops.
meat eaters, meat-reducers, flexitarians, veggies or vegans.
“But the demand doesn’t stop there. We have seen huge
Now, there really is a Pukka for everyone.”
growth in the number of vegans in the UK, which have increased +350% in the last year , and we wanted to offer
Back on TV
chip shop owners the opportunity to cater to this growing
“As we enter the autumn months – which represent a
trend and drive plant-based sales with products that don’t
particularly busy sales period for fish & chip shops – we’re
compromise on taste.”
thrilled to be bringing our award-winning ‘The People’s Pie’ campaign back. It will be launching nationally across TV
Make the Most of the Vegan Opportunity
and Video on Demand on 13th October and will once again
Fisher continues: “With a vision to put more pies on more
spotlight the Great British Chippy. Alongside our continued
plates more often, last year we launched a duo of vegan
social media support, the campaign will help chip shop
Chippy Landscape pies complete with the Vegetarian Society Approved Vegan
owners drive sales growth even further amongst people
trademark. With this launch, we were able to bring chippy
wanting a filling, tasty and convenient meal to enjoy with
customers the bestselling recipes they know and love,
their friends, family and loved ones in the comfort of their
but made with 100% vegan ingredients. Our tasty range
own homes during the cooler months,” Fisher concludes.
currently consists of our Vegan Chicken & Mushroom pie and Vegan Minced Steak & Onion pie. “The range has had an overwhelmingly positive response since its retail debut, and is already worth over £2 million, so we are confident that they’ll continue to make waves into foodservice. The range is available to these operators wrapped, to allow them to be served in the safest possible way. “However, some businesses have said they find it challenging to justify stocking vegan options, as customers don’t always know they are available. To overcome this, we advise all chippy owners to really make the most of the POS materials we have available on our website, to catch potential customers walking by. Furthermore, we have some ready-made social media assets available on 29
Fastfood Professional • October and November 2021
1
Lumina Intelligence, Spring/Summer 2020
2
Pukka commissioned research 2019
3
IGD 2020
4
IRI 52 we 16.05.21
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Gluten free certification for KaterVeg! vegan sausages and vegan meatballs
K
aterVeg! vegan sausages and vegan meatballs have
KaterVeg! vegan and gluten-free meatballs are perfect for
been awarded gluten-free certification – making
pasta sauces, as a pizza topping or for a hot sub-roll filling.
them suitable for coeliacs as well as those on a plant-based diet.
The KaterVeg! vegan mince, which can be used as a meat-free and gluten-free menu swap in a wide range
The two products are part of the extensive vegan
of favourite dishes from spaghetti bolognaise, tacos and
range offered to the food service sector by frozen food
chilli to lasagne, shepherd’s pie and even pizza toppings,
distributor Central Foods.
was launched in 2020. It’s simple to use, straight from the
This new accreditation brings them in line with the
freezer, directly into recipes and it doesn’t need browning
KaterVeg! vegan mince, which is also suitable for gluten-
or frying beforehand. The vegan mince comes in a free-
free diners.
flow format to allow caterers to use as much or as little
Gordon Lauder, MD of Central Foods, said: “Demand has
as they like, which helps to avoid wastage. It’s also high
been growing for ‘dual’ dietary criteria products, such as
in protein, low in fat, low in sugar, a source of fibre and
those that are both vegan friendly and gluten-free.
has salt levels below the PHE 2024 targets – all positive NNIVERS tA
now ensure their menus work even harder, so many are
and vegan options. In addition, it has no shrinkage
including fewer products but ensuring these are suitable
during cooking (unlike actual meat), so each 100g of
been growing. “We’re delighted that the KaterVeg! vegan sausages
21
Y
“At the same time, interest in plant-based options has
Y
AN
AR
st
menu dishes.
21
for a maximum number of dietary requirements and
s
attributes when you’re keen to offer healthy free-from AR
“As a result of the impact of Covid-19, caterers must
NIVER
S
raw product provides 100g of cooked product i.e. 2025% greater yield than the equivalent weight of minced beef or lamb. This means there are more portions per 1kg bag than the equivalent 1kg bag of minced beef or lamb. Northamptonshire-based
Central
Foods
supplies
and vegan meatballs have now been certified as gluten-
hundreds of different lines into foodservice, ranging from
free, as it makes them incredibly versatile products for our
vegan, vegetarian and free-from items, meat products,
customers – helping them to avoid menu proliferation.”
bakery items and canapés through to buffet products,
Made with seasoned textured soya protein and high in
desserts and puddings. It currently sells to more than 240
protein, low in saturated fat, low in sugar, a source of fibre
independent wholesalers, as well as larger national and
and with salt levels below PHE 2024 targets, the KaterVeg!
regional wholesalers, and foodservice caterers across the
vegan sausages and vegan meatballs were launched
entire foodservice industry including schools, universities,
earlier this year.
pubs, bars, restaurants, hotels, leisure centres, garden
The KaterVeg! vegan and gluten-free sausages, which
centres, cafés, care homes and many other outlets.
weigh 50g each, are skinless and not pre-fried, can be oven
Founded in 1996, and celebrating its Silver Anniversary
cooked or grilled and are ideal for a range of menu items
this year, Central Foods is one of the UK’s leading frozen
including sausage, mash and veg, toad-in-the-hole, hotdogs
food distributors.
or as part of a vegan-friendly cooked breakfast. The
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Fastfood Professional • October and November 2021
Visit http://www.centralfoods.co.uk for more information.
October and November 2021 • Fastfood Professional
30
W
Popularity of takeaways remains high
hile the pandemic and lockdowns understandably led
understand how the sector is developing, as it allows them
to an increase in demand for takeaways and deliveries,
to plan their menus to take advantage of the latest trends,”
it seems it’s resulted in a more permanent shift in
added Gordon Lauder. “It looks like hospitality at home is
consumer behaviour in favour of the sector.
here to stay – with consumers keen to purchase delicious meals for delivery. NNIVERS tA
Y
21
AR
s
The latest CGA and Slerp Hospitality at Home Tracker
“To encourage orders, add tempting options to suit
lifted, deliveries and takeaways remain popular and are
all tastes to your menus, including all-time favourite
set to maintain a significant share of restaurant and
chicken, as well as items for your customers with dietary
Y
AN
AR
st
pub groups’ operations.
21
reveals that despite restrictions on indoor dining being
NIVER
S
requirements. We have a wide range of products at Central
Sales in July 2021 were 206% higher than in July 2019.
Foods that are just perfect for takeaway and delivery
Gordon Lauder, MD at frozen food distributor Central
menus – helping fast food operators to take advantage of
Foods, attributes this in part to consumers becoming more
this increasing demand for takeout and delivery.”
familiar with the quality and convenience of takeaway and
Browse the range at www.centralfoods.co.uk
delivered food. “It’s very interesting that the CGA and Slerp statistics show that even though consumers returned to eating out once restrictions were lifted, the increased demand for hospitality at home has remained high,” he said. “Consumers have become used to the convenience of deliveries and more aware of the high quality takeaway options that are available.” Central Foods supplies a range of fast food products to the sector, including chicken and poultry under the Golden Valley Foods brand and vegetarian and vegan items under the KaterVeg! brand. “It’s very useful for takeaway and delivery operators to 31
Fastfood Professional • October and November 2021
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TOP TOPOF TOP OFOFTH THT Top 5 sauces Top 5 sauces
Top 5 sauces 1. Ketchup (49%) (49%) 1. Ketchup 1. Ketchup (49%) 2. Mayonnaise (30%) (30%) 2. Mayonnaise 2. Mayonnaise (30%) 3. Mustard (21%) 3. Mustard 3. Mustard (21%)(21%) 4. Relish 4.(21%) Relish 4. Relish (21%)(21%) 5. Barbecue (20%) 5. Barbecue 5. Barbecue (20%)(20%)
5 fillings 5Top fillings TopTop 5 fillings
1. Beef 1. Beef (56%)(56%) 1. Beef (56%) 2. Chicken 2. Chicken (38%)(38%) 2. Chicken (38%) 3. Steak fillet 3. Steak fillet (26%)(26%) 3. Steak fillet (26%) 4. Lamb 4. Lamb (22%)(22%) 4. Lamb5.(22%) Veggie burger 5. Veggie burger (20%)(20%) 5. Veggie burger (20%)
BAKER STREET REVEALS BRITS’ New research reveals what Brits expect from a ‘perfect’ burger, ahead of what’s set to be a busy bank holiday for the nation’s restaurants
E
xtended-life bakery brand Baker Street has revealed
opting for a white burger bun over and above any other
what the perfect burger looks like, according to
bun.
burger lovers nationwide. In an average month, Brits
Chris McLaughlin, Commercial Director at St Pierre
are eating three burgers a month, which bodes well
Groupe which owns the Baker Street brand, said: “Everyone
for restaurants and chains across the UK looking to recoup
loves a burger and it’s a staple on our restaurant menus,
last year’s lost sales.
but clearly there are a lot of ways it can be done wrong.
The formula for the perfect burger as informed by the
“People have their preference of bun, meat and
Baker Street research, includes one type of cheese, two
additional fillings and the options really are endless. Four
sauces, two patties, two salad items and one additional
of the top seven concerns around how to make a burger
filling such as a grilled mushroom or hash brown.
are centred on the bread – which proves to us that a great
What’s more, this substantial stack is to be encased in a white bun, with more than half the country (56 per cent) 32
Fastfood Professional • August Octoberand andSeptember November 2021
burger starts with a great bun.” It seems people prefer traditional flavours as beef, October and November 2021 • Fastfood Professional
32
THE TOPS THETOPS TOPS THE Top 5 cheeses
BURGERSACROSS ACROSSBRITAIN BRITAIN BURGERS More than half of burger-loving Brits think a burger should be
5 cheeses Top 5Top cheeses 1. Cheddar (51%) 1. Cheddar 1. Cheddar (51%) (51%) 2. American style sliced 2. American 2. American stylestyle slicedsliced burger cheese burger cheese (35%) burger cheese (35%)(35%) 3. Mozzarella 3. Mozzarella (19%) 3. Mozzarella (19%)(19%) Leicester 4.Leicester Red Leicester (18%) 4. 4. RedRed (18%)(18%) 5. Blue Cheese (13%) 5. Blue Cheese (13%) 5. Blue Cheese (13%)
More than half of burger-loving Brits think a burger should be eaten by hand – and for 72%, there’s no such thing as a burger eaten by hand – and for 72%, there’s no such thing as a burger without bread. Britain’s perfect burger hastype one of type of cheese, without bread. Britain’s perfect burger has one cheese, two condiments, patties one additional two condiments, twotwo patties and and one additional filling.filling.
5 toppings Top 5Top toppings Top 5 toppings
1. Onions (45%) 1. Onions (45%) 1. Onions (45%) 2. Bacon (42%) 2. Bacon (42%) 2. Bacon (42%) 3. Lettuce (41%) 3. Lettuce (41%) 3. Lettuce (41%) 4. Tomato (38%) 4. Tomato (38%) 4. Tomato (38%) (18%) 5. Mushrooms 5. Mushrooms (18%)
5. Mushrooms (18%)
THE ADULT THEAVERAGE AVERAGE ADULT ENJOYS ENJOYS2 BURGERS 2 BURGERS EACH EACHMONTH,THAT’S MONTH,THAT’S ININ THEIR THEIR
1512 1512LIFETIME LIFETIME
PERFECT BURGER cheddar cheese and ketchup all make up the ideal burger. This combination sees the average adult enjoy more than 1,500 in their lifetime. The research also looked at the different ways people across the country choose to enjoy their food. For 13 per cent of the nation, burgers should be eaten using a knife and fork. Other finger food was also highlighted as requiring cutlery with 37 per cent using tools for pizza, 23 per cent for chicken wings and 13 per cent needing help with hotdogs and toasties.
of the bun and eating the meat separately. Baker Street’s McLaughlin added: “What’s clear from
The study also found of the 87 per cent who eat their
this research is that the Classic Burger Bun is here to stay.
burgers by hand, 56 per cent said doing so is part of the
At Baker Street we believe buns should be built for burgers
experience of having a burger and 29 per cent believe it
and it looks like most of the country agree with us.
tastes nicer when eaten that way.
“We’ve compiled a burger map of Britain online, so you
A further 22 per cent even enjoy the mess it makes. But
can see how best to cater to your customers. That said,
those who use cutlery worry the fillings will fall out and
whether your chefs are smothering on 20 sauces or opting
their mouth isn’t big enough to bite into it. A third even
to dish up a burger sandwich, Baker Street is always there
dissect a burger before eating it, by removing the top piece
– however you serve yours.”
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BEST IN EUROPE! As you will undoubtedly know, McWhinney’s Sausages have been sizzling sausages since 1898 and during this time we have learned a thing or two about our craft. One of the core principles that we have always believed in is that “Quality Matters”, we also firmly believe that quality is remembered long after price is forgotten.
O
of the Year) “I would not use any other sausages in my takeaways”. Kevin McWhinney, our current MD is so passionate about the quality of our range that he refuses to sell any product to the public that he would not be happy serve to his own family. This gives you confidence that you are selling only the best sausages to your customers! As the saying goes, self-praise is no praise at all, so to add some weight to our message we would also like to inform you that we have recently been awarded the title of “Pork Sausage Manufacturers of the year 2021 - Europe” at the Lux Life Food & Drink Awards.
LUXlife’s awards
have a merit driven approach to ensure that only the most deserving businesses and products are recognised. Their aim is to identify those most dedicated to demonstrating expertise and an unwavering commitment to excellence within their field!
ur Premium pork sausages are made using
Why not try McWhinney’s Sausages for yourself? You
70% prime pork and are extremely popular
can taste them at this year’s Restaurant & Takeaway
with takeaways, café’s & restaurants who
Innovation Expo – visit our stand H82
prefer to offer consistency and quality to their
customers. In the words of John Molnar, owner of The
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Cod’s Scallops (Winner of the National Fish & Chip Shop
Fastfood Professional • October and November 2021
Get in touch today for more information. info@mcwhinneys.com | www.mcwhinneys.com
October and November 2021 • Fastfood Professional
36
Synergy Grill Technology get the Craft Guild seal of approval
S
ynergy Grill Technology has been awarded with The
Andrew Green, Chief Executive of The Craft Guild of Chefs,
Craft Guild of Chefs ‘approved product’ accreditation
explains the significance of the programme:
for their range of grills after each one was tested by
“The Synergy Grill portfolio including Trilogy, CharGo
a panel of highly ranked chefs. The certification was
and eGrill, were all awarded with the highest accolade of
awarded to Synergy’s original Trilogy grill, the best-of-both
a ‘Grade A’ rating which is well above the average industry
chargrill oven, CharGo, and their newly launched electric
benchmark. We mark equipment on a range of criteria
grill, the eGrill, all of which received a ‘Grade A’ rating for
dependant on their usage. For cooking equipment such
their outstanding performance.
as Synergy grills, quality of food, ease of cleaning and
The Craft Guild of Chefs Product Endorsement
crucially, sustainability credentials are all very much part of
Programme enables business partners of the Craft Guild to
our assessment. We are pleased to be able to recommend
test products within their portfolios using high level chefs
Synergy Grill Technology to other industry professionals
from across all sectors of the Hospitality Industry.
and we wish the Synergy team every success with the
Justin Cadbury, Chairman of Synergy Grill Technology, is
range as well with further expansion of their product
delighted that the Synergy Grill range has received such
ranges in the future.”
an honourable accreditation:
The award-winning, multi-patented Synergy Grill is a
“Our range of grills are industry-changing pieces of
unique, British designed and engineered chargrill and
equipment and to be awarded with The Craft Guild of
griddle, tailored to meet the ever-changing demands of
Chefs’ seal of approval further validates that operators
the hospitality industry. The unique technology revolves
and chefs are making a positive choice by investing in our
around a patented gas and electric burner system which
equipment. There is no point in buying expensive food to
delivers focused and exceptionally high heat using a
then cook it on inferior equipment, which is where our
natural ceramic heat bed for the gas grills and a heavy
range of grills reign supreme. Our revolutionary patented
steel bed for the electric units. High heat atomises fat
technology provides chefs with faster cooking times, less
molecules, so there’s no fat tray for chefs to clean and no
energy consumption, carbon footprint reduction and, of
risk of irresponsible disposal of fatty waste.
course, money savings. We are delighted and proud of our achievement to develop a product range that receives
For further information on Synergy Grill, visit
such high level of praise by our peers, and we thank the
www.synergygrill.com, call 01480 811000
Guild for their continued support.”
or email info@synergygrill.com
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By Roz Scourfield, National Sales Manager at Hoshizaki UK
Advancement in time and space for busy fast food outlets
S
pace saving refrigeration solutions A common constraint for many fast food operators is the available space in the kitchen, and an increasing number of operators are
now looking to purchase space-saving units. However, for many operators, the prospect of sourcing a compact unit
other cabinets are either too small or too big. Available in
that also has the capacity to withstand vigorous food and
a range of different heights and widths, the Gram Compact
beverage demands can seem an impossible task. However,
range allows operators the flexibility to purchase a unit
thanks to Hoshizaki’s varied portfolio, operators can
that meets their bespoke needs, thus encouraging a
guarantee to find refrigeration solutions that perfectly
better flow operationally as well as benefiting staff and
suit the individual needs of their venue.
design. Featuring the very latest technology, the cabinets
Take the Gram Compact range for example: a series of
within the Gram Compact range also offer excellent
professional refrigeration appliances, designed to fit where
energy efficiency standards, outstanding build quality and unparalleled reliability. Ice on demand Dispensers play a crucial role when operators want to provide ice and/or water to enhance their beverage offering. The three steps of quality ice production, protected ice storage and the quick service of ice are all combined in one device. With the press of one button your refreshment is ready in seconds. Hoshizaki dispensers help improve the efficiency of outlets, where a quick, efficient and food-safe ice-water combinations is needed. A popular model for busy fast food outlets is the Hoshizaki DCM-60KE dispenser as it can produce up to 60 kg of high-quality servings of cubelet ice per 24 hours. With DCM dispensers the user can select from three options or cubelet ice only, cubelet ice and water and water only. For more information on appliances in the Hoshizaki portfolio, please visit www.hoshizaki-europe.com or call 01322 616 900.
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Fastfood Professional • October August and andSeptember November 2021
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The new Hoshizaki Snowflake GII+ is full of positive benefits Hoshizaki, the world’s leading refrigeration and ice machine manufacturer, has upgraded its best-selling Snowflake range with the launch of the Snowflake GII+.
A
s with all preceding Snowflake refrigeration
Frost concludes:
products, the new and improved Snowflake
“These various product changes, alongside the key USP’s
GII+ champions reliability, durability and
carried through from the original Snowflake range, are
affordability, yet with an even sharper focus
what make Hoshizaki’s GII+ a range for all kitchens, scoring
on efficiency and space utilisation. This is thanks to the
pluses upon pluses both from a practical and sustainability
introduction of a brand-new monoblock refrigeration
perspective.”
system as explained by Simon Frost, Director UK & Ireland, Hoshizaki UK: “The Snowflake GII+’s new monoblock cooling system is a self-contained and insulated removable refrigeration configuration with plenty of pluses. Firstly, as this system sits on top of the unit as opposed to inside the unit, access
The Snowflake GII+ will be replacing the previous GII range effective from August 2021. For more information on the new Snowflake GII+, please visit www.hoshizaki-snowflake.com -*Snowflake GII+ refrigerators rank climate class C. Freezers rank climate class D.
for servicing and maintenance is easy. Additionally, as Hoshizaki’s monoblock cooling systems is self-evaporating and fitted with a self-cleaning condenser, our new Snowflake GII+ units do not require space for an evaporator, therefore the user can take full advantage of all internal storage space.” The new monoblock system now means operators do not have to face the challenge of cleaning the evaporator. In fact, so simple is the Snowflake GII+ to clean that the user simply needs to spare a matter of minutes to wipe down all removable shelves, gaskets and unit surfaces. As far as sustainability and energy efficiency goes, Hoshizaki’s monoblock cooling system again scores a massive plus given that this system and other factors such as insulated materials and natural refrigerants, has allowed all GII+ units to achieve a top Climate Class 5 and improved energy rating of C.* From a design perspective, the cabinets available within the GII+ range have also seen a practical change having been lowered to meet the specifications of most UK kitchens which have lower ceilings, therefore making installation easier and more practical.
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Fastfood Professional • October and November 2021
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By - Lee Cogger, Brand Manager MKN and XpressChef - Jestic Foodservice Solutions
MKN SpaceCombi – the space saving combi One piece of equipment which is becoming
so even less experienced staff can produce consistent and
a must have is a multi-function combi
delicious results every time. This includes the AutoChef
oven which can cook a wide variety of
automatic cooking feature which includes more than 250 preselected international cooking processes which
dishes at the touch of a button to a very
can be individually modified. In addition ChefsHelp and
high standard. New to Jestic’s portfolio of
VideoAssist offer interactive user assistance with clips
brands, MKN’s SpaceCombi® with six GN
from professional chefs.
1/1 inserts offers all the power, features and
Mibrasa – Craftsmen of Charcoal Cooking
control chefs could hope for in a combi, but
Another new brand to the Jestic portfolio is the range
at just 55cm wide it is 40% smaller and
of Mibrasa charcoal ovens and grills. Mibrasa pride
with an integrated hood option it can fit in
themselves on being craftsman of premium charcoal cooking equipment. From their engineering workshop in
even the smallest of kitchens.
Spain, Mibrasa produce the finest charcoal ovens and grills
T
to serve demanding chefs all over the world. he MKN SpaceCombi® is incredibly easy to operate
An advanced Mibrasa charcoal oven offers operators
thanks to the MagicPilot touch and slide operating
a number of advantages as it can bring the deep rich
system with a capacitive true colour touch screen,
flavours distinct to charcoal fired cooking to all types of
which is as simple and intuitive as your smartphone.
ingredients including meat, fish, vegetables, seafood and
SpaceCombi® offers a host of guided cooking technologies
desserts, and consumes 40% less charcoal than an open
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Fastfood Professional • October and November 2021
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grill. What’s more, a Mibrasa oven can retain temperatures of between 250°C and 350°C for an entire service whilst ensuring a heat-free kitchen environment for chefs. Cooking at high temperatures sears and grills the product, sealing in its juices and enhancing its flavour. When the cooking is done, cleaning up is made easy thanks to an integrated ash drawer and grease collector. Xpresschef – Delivering delicious food, fast Speed of service is vital, especially during peak times - so operators will need a powerful and flexible high speed oven which is easy for staff to use and can deliver delicious hot food, fast. This is where the new XpressChef™ 3i comes in to its own as it provides best in its class speed and performance in a compact, front of house footprint and a
and is available with an impressive 4000 or 5000 watts of
Over the sea to Skye
power and the combination of three cooking technologies
The Prince of Wales and Duchess of
– impingement, convection and microwave, makes cooking
Cornwall were in high spirits at Portree,
choice of colours. The XpressChef™ 3i runs off a standard 13 amp socket
a variety of foods on-demand quick and easy whether toasting, grilling, baking or steaming. Ease of use is another hallmark of the 3i as the 7” True-Touch™ HD touchscreen incorporates a fully customisable smartphone-like display with a scrollable image-based menu – so quality results are assured regardless of staff skill levels. The ventless 3i can be positioned anywhere saving on the expense of ventilation systems and also benefits from a number of
in the Isle of Skye, in the Highlands of Scotland on Thursday.
I
t was their first trip to the island since 2009 and they made the most of their return visit. Of course they were dressed for the occasion in
traditional tartan.
safety features including a cool to the touch exterior and a
During their stay at the island, they tucked into fish
unique, cleverly engineered gasket-less inner door, which
and chips at the harbour from Portree fisherman Dan
drops well below the cooking surface for the safe removal
Corrgiall’s shop.
of food from the cavity.
The royal couple, known as the Duke and Duchess of Rothesay in Scotland, were serenaded by Gaelic singer
For more information on
Robert Robertson, the frontman for folk-rock band Tide
the MKN, XpressChef and
Lines, in front of the backdrop of Ben Tianavaig.
Mibrasa ranges supplied
He said: “It wasn’t nerve-wracking, the duke and duchess
by Jestic Foodservice
have a really down-to-earth way about them. And because
Solutions, please visit
they have attended the Royal National Mod, they have a
www.jestic.co.uk or call
real interest in that, and in Gaelic.
01892 831960.
“It just felt like a really nice conversation, and it was a real pleasure.” Their visit comes as the Queen has been staying at Balmoral Castle for her first summer holiday at her Scottish estate following the death of her husband Prince Philip in April.
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Fastfood Professional • October and November 2021
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Jestic showcased innovative equipment portfolio at Commercial Kitchen 2021 23-24 September 2021, ExCeL London
J
“
estic
Foodservice
Solutions
was
delighted to once again be returning to
Commercial
Kitchen,
where
it
showcased some of the industry’s finest catering equipment. Jestic continues
to focus on the collaboration between the very best manufacturers, who produce the most innovative equipment and the operators who use the equipment to create outstanding food and drink. A visit to the two Jestic stands (B50 and B51) is a must for any operator looking to improve efficiency and deliver consistent quality. The experienced Jestic sales team will be on hand to discuss how the features and benefits of the equipment can work in one kitchen, or across an entire estate, while the culinary team can discuss any training and menu development requirements during the show. On stand B50 you can see the advanced MKN SpaceCombi® which offers all the power, features and control chefs could hope for in a combi, but at just 55cm wide it is 40% smaller. The MKN SpaceCombi® is incredibly easy to operate thanks to the MagicPilot touch and slide operating system, which is as simple and intuitive as your smartphone. Henny Penny continues to lead the way when it comes to high performance, oil saving fryers and two of 42
Fastfood Professional • August Octoberand andSeptember November 2021
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their leading models will be on show – including the Evolution Elite which takes consistency and efficiency to the next level and the new Henny Penny GVE low oil volume open fryer - a simplified, easy to use fryer which can cook the same size load in 27% less oil than a traditional 25 litre vat. Also on stand B50 include the Mibrasa® charcoal oven which brings the deep rich flavours distinct to charcoal fired cooking to all types of ingredients including meat, fish, vegetables, seafood and desserts and uses 40% less fuel – and the Mibrasa® Parrilla grill, with its extensive cooking surface and state of the art elevating system suspended over the open fire to give chefs maximum versatility and control. Jestic will also be presenting the latest holding technology from Moduline, which utilises a wire heating element wrapped around the cavity and electronically controlled with precision to hold the humidity contained in food for perfect serving results. The Moduline range of Retherm ovens ensures precise control with an operating temperature range of +30°C to +160°C and quality results when re-heating previously cooked food for service. Other highlights on stand B50 will be the innovative storage and shelving solutions from Metro and the Antunes countertop equipment range which are used by QSR chains around the world. There are also plenty of reasons to visit Jestic’s neighbouring stand B51 where you can see the fast and efficient 3i and 4i high speed ovens from XpressChef which cook fantastic food in a fraction of the time. The XpressChef 3i has a 7” True-Touch™ HD touchscreen with a smartphonelike scrollable image-based menu and combines three cooking technologies to make cooking a variety of foods on-demand quick and easy. The XpressChef 4i makes high-volume, speed cooking easy - harnessing impingement, convection, infrared radiant and microwave assist cooking technologies – and
JJ Launches Coffee Shop Brochure JJ Foodservice is highlighting a handpicked range of foods, drinks and biodegradable packaging in a new brochure dedicated to UK cafés and coffee shops.
“F
rom Italian coffee to buttery croissants, indulgent cakes and ready-to-bake baguettes – we’ve got everything a coffee shop needs,” said
Marketing Manager, Omar El-Haj.
combines a generous 38 litre cavity which can accommodate
JJ’s popularity with coffee shops is growing fast – the
a 14” pizza with a compact exterior which is stackable to
group was recently voted the UK’s 3rd most popular coffee
increase throughput and save valuable counter space.
distributor in the State of the Nation Coffee Report 2021.
Also showcased on Jestic’s stand B51 will be the unrivalled
In a recent customer survey*, 41% of JJ customers said
performance and versatility of Vitamix blenders. Built to last,
that they bought coffee from JJ because of ‘easy online
Vitamix products maximise uptime and save you money
ordering. 40% cited ‘great prices’ and 24% said ‘fast
over the life of your machine, where every component is
delivery.’
designed and built for unsurpassed durability. Another high
The new brochure highlights a wide range of Lavazza
performance range on show will be the soft ice cream and
coffee blends, together with bakery products, snacks,
ice machines from Icetro and the profit generating slush
soft drinks, biodegradable packaging, and other café
machines from Elmeco. Visitors to B51 can also discover more
essentials.
about the extensive range of professional grade smallwares from Carlisle Foodservice Products.” For more information on the commercial products supplied
JJ and Lavazza are co-exhibiting at the Casual Dining Show on 23-24th September on stand number F41a, where print copies of the brochure will be available.
by Jestic Foodservice Solutions, please visit www.jestic.co.uk
Download the brochure here:
or call 01892 831960
https://go.jjfoodservice.com/CoffeeShop
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Mibrasa launches grillware range to keep creativity flowing
M
ibrasa has launched a new range of Grillware tools for use with its charcoal ovens and open grills. Made from the best materials, the versatile and robust Grillware range includes
a variety of single and double options including classic, turbot and mesh grills as well as a Smoke and Steam Box that allows chefs to experiment with smoking wood chips, herbs, liquors and more to help add a unique depth of flavour to items on the grill. The range also includes a Flambadou, which uses a centuries old technique to sear or baste food by scorching rendered fat over an open flame. Not only does this provide a delicious taste, but also gives a visual spectacle for diners. Reflecting on the launch of the new range Michael Eyre, Culinary Director at Jestic Foodservice Solutions commented: “Mibrasa charcoal ovens and open grills have been a big hit with chefs and I am sure they will relish the opportunity of using the new Mibrasa Grillware range. Using a charcoal oven or open grill really taps into the culinary instincts of a chef and this new Grillware gives them the tools to keep the creativity flowing, whether they are cooking fish, shellfish, meat or vegetables. The double grills are easy to open, close and flip, enabling speed and agility during service and ensuring the chef is always in control. Grills can also be stacked when not in use, to help with space management.” For further information on the Mibrasa Grillware range please visit mibrasa.jestic.co.uk or call 01892 831960
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Mechline’s four steps to clean drains and FOGS compliance Mechline Developments, the leading manufacturer of specialised equipment for the foodservice and hospitality industry has launched a comprehensive four step FOGS management service - to help operators prevent the build-up of fats, oils, grease and starches in their drains and sewers and to ensure that they are compliant with all relevant UK legislation.
M
echline’s four step FOGS management service
Kristian Roberts, Marketing Manager at Mechline said:
involves: 1) assessing the FOGS management needs
“It’s a shocking statistic that 70% of commercial kitchens
of a venue; 2) selecting the correct equipment; 3)
do not have any kind of FOGS management in place. Blocked
installation, commissioning and training, followed by
drains affect the hygiene and performance of a kitchen and
4) ongoing service and support. For step one Mechline’s experienced team provide a comprehensive assessment of all factors contributing to
operators can face prosecution for contravening regulations – so it’s never been more important to have an effective FOGS management solution in place.
FOGS management at a venue, including an analysis of
“We have partnered with grease trap and waste water
working drawings to highlight FOGS producing hotspots.
specialist Aqua Mundus which enables us to offer customers
At step two, following the completion of the venue audit,
a comprehensive FOGS management solution from full
Mechline will provide a detailed equipment specification
venue audits, equipment installation, commissioning and
report outlining the recommended equipment solution for
training, through to maintenance and service support to
the venue to meet all current legislation. This can include
keep commercial kitchens free of FOGS and on the right
one or a combination of Mechline’s market leading products
side of the law.”
including the Food Waste Strainer which reduces the build-
Foodservice operators across the UK are already
up of food waste sediment in the drainage system; and
benefiting from Mechline’s FOGS management solution
the BioCeptor system which combines GreasePak’s proven
including James Wilson, Managing Director of Kauai UK – the
biological treatment solution, with the FOG Intercept and
healthy fast food casual restaurant chain, who commented:
Treatment unit (F.I.T) to retain and break down FOGS -
“We have two BioCeptors from Mechline in Kauai, one
preventing it from entering drainage systems.
in the prep and delivery kitchen and one in the display
The third step in Mechline’s FOGS management service
kitchen—and we have just emptied the waste for the first
includes the commissioning of the BioCeptor system and
time, after four months! We are always looking to improve
detailed staff training to ensure the effective operation
our sustainability and lower our carbon footprint and
of the equipment. Plus operators benefit from a 10-year
BioCeptor definitely helps us to do this by minimising our
extended warranty on completion of the commissioning.
waste collections.
Step four incorporates a Planned Preventative Maintenance
We received great support from Mechline. They gave good
(PPM) service which ensures the installed Bioceptor FOGS
advice around key areas of FOG management and they
management system is serviced and cleaned at agreed
supplied us with lots of information as we requested it. Mechline
intervals. A GreasePak Management Service is also available
products are certainly going into the next Kauai store!”
to ensure that all GreasePak units are fully operational and dosing at the correct levels and frequency. Commenting on the new FOGS management service, 45
Fastfood Professional • October and November 2021
For more information on Mechline’s four step FOGS management solution visit https://info.mechline.com/fogsmanagement October and November 2021 • Fastfood Professional
45
New Seasonal Sweet Treats from Donut Worry Be Happy Premium donut brand launches first limited-edition donut alongside four new winter products
D
onut Worry Be Happy is giving caterers the opportunity to drive impulse sales of sweet treats in Q4 and beyond, with the launch of five new premium donuts packed with enticing flavour combinations
and indulgent fillings. Tapping into the growing trend for premium donuts, the brand has launched its first limited edition product, inspired by one of Italy’s most popular recipes. Dolce Tiramisu is double filled with cream and speculoos, covered with a real Belgian milk chocolate glazewithwhite stripes, before being topped with crocanted coffee sprinkles.
46
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46
Donut Worry Be Happy has also unveiled four seasonal specials for Winter 2021; Caramel Cheesecake, double filled with salted caramel and cream before being topped with a white sugar glaze, milk cocoa stripes and salted caramel sprinkles; Iceberry, including a raspberry jam filling and coated with white sugar glaze and sugar sprinkles; Willamon Tell, providing a classic Winter flavour combination through sweet apple filling and cinnamon sugar coating; and Frosty Bro, a milk cocoa coated donut with brownie cubes and coconut ‘snowflake’ shavings. All five new products are made using the brand’s famous golden-fried dough, offering a lighter dough alternative to other doughnuts on the market and 18% less fat than average competitors1.
Panasonic Increases Focus on Pro-Cooking Division with New Development Chef
Rebecca Dunning, Trade Marketing Manager for La Lorraine Bakery Group, which includes the Donut Worry Be Happy brand, said: “Research shows that 75% of donut purchases are unplanned so the more customers are exposed to impulse, the more you trigger your customers to buying them. “Our seasonal and limited-edition donuts are a great way to get tills ringing, tapping into the growing trend for premiumisation whilst creating fantastic seasonal sales opportunities.
Panasonic has announced that Scott Kedwards is to join its team as development chef for professional cooking.
S
cott’s previous experience includes working for West Bromwich Albion Football Club, Gleneagles Hotel and Turners, a former Michelin-starred restaurant.
A professional chef with over 17 years experience, and
a graduate from University College Birmingham with a
“We make our donuts with love, passion and dedication.
BA (Hons) in Culinary Arts Management, Scott has also
Ready to defrost within one hour, we freeze them fast and
worked for Compass Group’s fine dining arm, Restaurant
store them in the best conditions for you to easily serve
Associates, has competed successfully in a number of
their fresh taste to customers.”
cooking competitions and is a former member of Junior
Dolce Tiramisu is available for a limited time only, while the seasonal products are available from September
Team England’s culinary team. Prior to joining Panasonic, Scott was development
to February, with each variant available
and demonstration chef for Welbilt so brings with him an
in trays of 48. All five new products
innate understanding of the technology that today’s chefs
from Donut Worry Be Happy are
are dealing with day to day. His brief from Panasonic is
available with a range of matching
clear; focus on new and existing customers and offer them
POS including mobiles, , individual
support in menu and recipe development. Scott will also be
packaging, displays and promotional
supporting the Panasonic pro-cooking team with customer
flags.
training, demonstrations and product promotion at trade
For more information please visit www.donutworrybehappy.co.uk
shows, his first being Casual Dining in September. Barnaby Sykes, Head of Category Marketing, Panasonic Europe; “These are challenging times for all and there is no sector in foodservice that hasn’t been affected. We’ve always been committed to supporting our end user customers and distributors and want to ensure we can maintain our high levels of customer service with Scott as an integral part of the team in the months and years to come as we make a return back to normality.” To find out more about the range of Panasonic microwave ovens, call 01344 853231 or go to: www.panasonic.co.uk/ pro-cooking
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CRYSTAL CLEAR CUBES FROM THE NEW SPACE-SAVER Ice-O-Matic Launch the Undercounter UCG Series Carpigiani UK announces the launch of the Ice-O-Matic UCG Series, the space-saving undercounter machines with contemporary styling that deliver crystal clear, slow melting ‘Gourmet’ or ‘Bistrot’ Ice Cubes. Ice making and storage in one perfectly compact ice machine that fits under most counters and features Ice-O-Matic’s new removable air filter, making cleaning a breeze and ensuring that the UCG is always operating at its optimum performance, extending the expected life-span of the machine. dam Lenton, Brand Director at Ice-O-Matic UK sees real benefits to operators in the UK marketplace,
machine, and we have the full UCG Gourmet Series in stock, ready to deliver.”
“The UCG Gourmet Series is a stylish and
With its contemporary styling, the UCG range fits into
compact range of undercounter ice machines.
any front of house area and features corrosion-resistant
Perfect for smaller spaces, the UCG045 produces 25kg of
stainless steel on the inside and a durable stainless-steel
ice per 24 hours up to the UCG165 that turns out 73kg per
finish. The self-contained gourmet cube ice makers are
day and has a 40kg bin.
designed with many practical features that make them
Front air ventilation allows for flexible installation and
reliable and easy to operate. With durable stainless steel
the range features our horizontal spray technology that
top panels and convenient slide-away doors, the new UCG
ensures each individually produced ice cube is pure, clear
range is perfect for all undercounter applications.
and great tasting. This range is a great option for operators with space limitations who want an undercounter ice 48
Fastfood Professional • October and November 2021
For more information on the Ice-O-Matic UCG range please visit https://www.carpigiani.co.uk/ice-o-matic October and November 2021 • Fastfood Professional
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Simplicity Itself The Synthesis 2 From Carpigiani
C
arpigiani UK announce the launch of the Synthesis 2, the innovative modular system to produce and display gelato in one. Simply pour the mix into one of the cylinders and it is transformed into delicious
gelato, stored at the optimal temperature and ready to
system for a gelato shop and the modular units each
serve to customers.
feature two cylinders that can be built up to whatever
Each cylinder can pasteurise and
batch freeze, no need to extract and blast freeze, no thermal shock, just delicious gelato ready to serve in a modern, stylish modular unit. Paul Ingram, Managing Director at Carpigiani UK sees real benefits to operators in the UK marketplace,
number is required for the outlet.” The Synthesis 2 features high efficiency electric motors and high-performance capacitors to ensure optimum energy usage and a digitally operated cleaning program to ensure maximum hygiene.
“This is one impressive piece of equipment. A stylish and innovative system designed with modern operators in
Paul concludes,
mind. We know the space constraints that exist within busy
“The Synthesis 2 is really great for a range of businesses.
kitchens and shops and the Synthesis 2 has this amazing
Smaller operators can squeeze in one unit with the two
ability to create delicious gelato, freeze it and keep it at
cylinders and larger outlets can assemble the system in
the perfect temperature, ready to serve to customers. It
multiples of two which really increases flexibility, it’s also
uses Carpigiani’s Hard-O-Tronic® and Teorema systems
great for a restaurant or café that might be considering
and each individual cylinder has its own LCD to show the
adding takeaway gelato to their menu. A really simple and
selected program, targeted, current and final consistency
well-designed unit that is going to be very popular.”
as well as a modifiable storage temperature, and even the
For more information on the Carpigiani Synthesis 2 or for
speed of the agitator can be adjusted, delivering a perfect
details of the Carpigiani Gelato University training courses,
batch of gelato. When ready, the gelato is maintained
please visit www.carpigiani.co.uk or call 01432 346018
at the selected temperature, ready to be served and the transparent cylinder lids ensure that customers can see
Follow us @CarpigianiUK
the product and choose their favourite. It really is a great
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A buzzing return for Casual Dining, Commercial Kitchen & lunch! puts faith back into face-to-face business
T
he hospitality and foodservice industry experienced
more. The positive buzz across the show-floor certainly
an injection of inspiration, togetherness, and
didn’t go unnoticed as exhibitor testimonials echoed the
a newfound business confidence at the return
“quality” of contacts they met and “genuine enquiries”
editions of Casual Dining, lunch! and Commercial Kitchen
they made – concluding that the co-located ‘supershow’
over 23-24 September 2021 at ExCeL London.
was the “best show yet!”
Food and drink industry leaders, trailblazers, and senior
Chris Brazier, Group Event Director, says: “We’re so
decision makers came in their thousands across the two
delighted to see that the industry has returned to face-
days, with a strong and positive appetite for face-to-face
to-face trade events in no uncertain terms. The brilliant
business. lunch! welcomed 5561 visitors, Casual Dining
exhibitors were back, the buyers were back and the buzz
welcomed 4707 visitors, and Commercial Kitchen saw
was back at our biggest show yet. We won’t rest on our
a huge increase, welcoming 4295 visitors at its debut
laurels and have already started preparing for an even
London show.
better lunch!, Casual Dining & Commercial Kitchen for
Visitors who attended included senior decision makers
14 and 15 September 2022. A huge thank you to all our
and professionals from: The Alchemist, BaxterStorey, Bill’s
exhibitors, visitors, speakers, media and association
Restaurants, Burger King, Caffè Nero, Center Parcs, Coffee
partners for their help and support in getting these much-
Republic, Compass Group, Co-op, Crussh, Dishoom, Five
needed shows open again.”
Guys, Greggs, Heathrow, Hilton Group, Honest Burgers,
Lucy Blythe, Senior Customer Activation Manager at
KFC, Las Iguanas & Turtle Bay Restaurants, Legoland,
Molson Coors (Casual Dining exhibitor) says: “We had
Leon, Merlin Entertainments, New World Trading Company,
really positive conversations with our regular customers
Nando’s, NHS, PizzaExpress, Pret A Manger, The Restaurant
as well as with new business at Casual Dining 2021.
Group, Sainsburys, Tesco, Waitrose, WH Smith, and many
We have some great leads and it was brilliant to have
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50
conversations with premium suppliers.” Justine Carruthers, Managing Director at Traybake (lunch! exhibitor) says: “Everyone is pleased to be here, and there have been significant buyers and senior people to speak to who know what they are looking for. lunch! is the show that helps us grow our business, our top customers have come from exhibiting here. Iain Phillips, Deputy Managing Director at Regale (Commercial Kitchen exhibitor) says: “The quality has been high at Commercial Kitchen. We’ve taken genuine enquiries and orders across a range of our products. It was great to engage with large accounts and it has allowed us to reconnect with customers. Possibly, the best show we have done!” Expert advice and inspiration The multiple Keynote Theatres were packed full of inspiring talks, interviews, and business advice from senior professionals in the business – including Roger Whiteside (CEO of Greggs), Neil Lake (MD of Costa), Alasdair Murdoch (CEO of Burger King). Hannah McKay (Head of Food & Beverage at Caffé Nero), Atul Kochhar (Chef Patron, Atul Kochhar Restaurants), Sat Bains (Chef Patron, Restaurant Sat Bains with Rooms), Cyrus Todiwala OBE DL (Chef Patron, Café Spice Namasté and Mr Todiwala’s Kitchen), Jon Knight (Managing Director, Leisure & Concessions of The Restaurant Group); Mark Selby (Co-Founder and CEO of Wahaca); Anthony Pender (Co-Founder of The Yummy Pub Co); Susan Chappell (Divisional Director - City Division of Mitchells & Butlers); Steve Holmes (CEO of Azzurri Group), Martyn Clover (Head of Food at Tortilla), and many more. FutureFoodservice.com, Food Future Insights, IGD, UKHospitality, and CGA shared essential market updates and overviews, plus strategies needed to help the sector recover and build resilience after the pandemic and deliver a return to growth ahead of forecast. “I’ve been blown away by the diversity of suppliers here and the quality of what they are doing. If you are looking for certain suppliers that are doing something really niche, I guarantee that they’re going to be at lunch!,” says Alasdair Murdoch, CEO of Burger King. 51
Fastfood Professional • October and November 2021
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51
Harrogate welcomes back The Ice Cream & Artisan Food Show The only UK trade event for the ice cream sector is back! he Ice Cream & Artisan Food Show will be held
growth of our sector. And where better to meet than in the
8th – 10th February 2022 at the Yorkshire Event
fabulous town of Harrogate with its wonderful hotels, bars
Centre, Harrogate. In addition to everything that
restaurants and beautiful surrounding countryside. I look
the makers and sellers of ice cream need to run
forward to seeing you all there.”
their businesses, the Show will also include exhibitors
The Mayor of Harrogate, Councillor Trevor Chapman,
selling coffee and other beverages, cakes, confectionary
was also keen to welcome back the Show: “I am
and savoury snacks.
delighted that the Ice Cream Alliance are once again
The Ice Cream & Artisan Food Show is organised by the Ice Cream Alliance (ICA), the trade body for the ice cream sector. “The last live Show in 2020 was the first to be extended to include other products sold by parlours, mobilers, cafes and others,” commented ICA CEO Zelica Carr. “That was in response to a survey of our members that revealed the other products they wanted to see at the Show - 69% sell coffee, 63% tea and other hot drinks, 61% sell cakes, 61% confectionary and 41% savoury snacks.”
returning to Harrogate for their exhibition in February 2022. We recognise the importance of the show which attracts companies and visitors from across the world and I would like to wish the company every success at the Harrogate Yorkshire Event Centre” Heather Parry, Managing Director of the Yorkshire Event Centre added: “We are very excited to welcome The Ice Cream & Artisan Food Show back home to the Yorkshire Event Centre. It is great to be hosting events again, doing what we do
In common with other hospitality businesses, the ice
best, presenting large scale events like this which are so
cream sector has had a tough time during the pandemic.
important for the industry and the economy. This is a very
But it has bounced back in 2021 with the support of the
special and delicious event and is great for the YEC, for
ICA’s Great British Ice Cream Staycation campaign and
Harrogate and for Yorkshire.”
record numbers holidaying in this country. “The 2022 Show will be bigger and better than ever,” added Zelica. “It will provide a launch pad for the further 52 52
Fastfood Fastfood Professional Professional •• October October and and November November 2021 2021
To exhibit at next year’s Ice Cream and Artisan Foods Show telephone 01332 203333 or email zelica@ice-cream.org. To register to attend the show go to www.ice-cream.org October and November 2021 • Fastfood Professional
52
Growth in Quick Service The pandemic has undoubtedly had a significant impact on the fast food industry however: the successful vaccine rollout and pent-up customer demand are now paving the way for good recovery with continued industry growth predicted over the next five years. This is largely driven by the popularisation of collected and drive-thru orders, which account for the majority of takeaways as well as greater innovation, as operators have rapidly adapted, allowing consumers to dine in, take out, order via a food delivery or ordering app, or use drive-thru and curbside service. And, as Tom Downes, CEO, Quail Digital, explains, at the heart of this innovation and sustained growth lies improved communication across all aspects of business operations.
From optimising accuracy and efficiency at the point of order and point of delivery, to enabling retailers to maximise the increasing number of digital ordering channels - including mobile apps; touch screen table service; and third party websites - communication within and throughout the entire estate is fundamental to an efficient and profitable operation. As every restaurant owner knows, the clearer you can hear the customer, the more accurate and quicker the order preparation process is and the less waste there is. The speedier the execution, the better the customer experience. The latest generation of communication hardware,
Digital Transformation
such as digital, multi-channel headsets, enable new
The pandemic has resulted in a fundamental shift in
levels of agility and flexibility with the addition of a third
consumer behaviour towards quick service and to keep
communication channel for single and dual lane drive-
pace with this, years of transformative investment in
thru, curbside ordering and in-restaurant table service,
technology have been rapidly realised to address this. From
all from the same headset, with a range that covers
cloud-based software and communication platforms that
kitchen, seating on two floors, drive-thru lanes, drive-to
streamline ordering, payments and inventory, to curated
bays and parking lot.
experiences as guests drive up, digital technologies have
Moreover, they will come with advanced noise
enabled the industry to embrace remote ordering and
cancelling
– in some cases – delivery – as well as adhere to social
all the constant noise it hears, such as traffic and
distancing measures, almost overnight.
weather, leaving just voices. This allows for improved
technology,
which
maps
and
removes
While these technologies are facilitating the shift in
intelligibility by creating a decibel level of closer to 60 in
how consumers dine, they’re also allowing us to rethink
the headset of the order taker, which is around the level
nearly every other aspect of the quick service trade.
we experience with face to face conversation.
From outdoor dining to curbside pickup, innovative operators are rethinking their real estate options; reimagining how customers navigate lines, with new and creative app-based, kiosk and tableside ordering / pickup options. The physical space is being reinvented to meet the changing needs of consumers that may want faster, more touchless options and less face-to-face interactions. Accurate & Clear Communication
Conclusion The last 18 months have demonstrated how quickly consumer behaviours can adapt and change. They have also demonstrated how quickly the quick service industry has embraced innovation to evolve in line with consumer demand. As the industry works through the remaining challenges of the pandemic, the restaurant business model, consumer habits, and our definition of ‘normal’ will have changed, probably permanently.
With so many companies thriving with drive thru and
While innovation continues to take place in many
curbside conversions, this could well be the retail model
ways, what has remained constant is the fact that clear
of the future. So how can operators ensure all orders are
and accurate communication sits at the heart of the
taken and fulfilled accurately and efficiently, across the
customer experience. Digitisation and modernisation of
entire estate, while keeping both customers and staff
quick service communications can help to make every
members safe?
second count, across all aspects of business operations.
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October October and and November November 2021 2021 •• Fastfood Fastfood Professional Professional
53 53
MONEY MATTERS
Improved Communication is key to Sustainable
MONEY MATTERS
Burgers Revealed as UK’s Favourite Takeaway But Brexit Could Spell Trouble Foodhub data reveals UK could be in for a burger shortage this autumn
A
New data from takeaway delivery platform Foodhub
to get enough chicken to match demand – showing even the
has revealed that the humble burger has seen off
biggest operators in the industry can be struck down.
traditional favourites, Chinese, Indian and pizza, to
be named the UK’s favourite order. The online food delivery company has revealed almost half (49%) of their orders in 2020 were in the burger category
As things stand, takeaway owners are having to shell out even more on their stock to satisfy their customers – but they have warned increased outgoings cannot go on forever. Ardian Mula, Foodhub’s CEO said: “We understand and
and that the same option has so far accounted for
appreciate how important burgers are to the
45% of purchases in 2021.
industry, which is why we are so concerned by these
However, the news signals a concern to thousands
reports.
of takeaway owners across the country, who are
“It’s a troubling situation for customers and
worried they will not be able to cope with demand due to
business owners alike, with some in the unenviable position
supply issues and the rising costs of ingredients.
of having to pay more for ingredients or removing burgers
Traders say that following the UK’s departure from the EU
from their menu.
on 31st January 2021, the prices of flour, chips, chicken,
“We hope to see this issue resolved as soon as possible.”
cheese and other ingredients have sky-rocketed, which has
Phil Adams, who runs multiple takeaways in Stoke-On-Trent
left takeaway bosses begging the question, what’s a burger
including Burger Bite, said: “Burgers are an integral part of
without cheese and fries?
our business model, in fact they are one of the most popular
In light of Foodhub’s recent findings and the realisation that
items we offer across our entire portfolio of takeaways.
burgers have become crucial to the industry, the issue of
“Sales have been shooting up over the past 18 months or so,
rising costs is especially concerning.
with orders flying in for traditional offerings as well as vegan
Many are fearful the development and supply issues could
and vegetarian options.
result in a burger shortage this autumn, which would signal a
“It’s really exciting to see this development, but now we are
crushing blow to industry.
concerned with the prices, which we can clearly see are going
Business owners say they are usually given notice about
up and up.
industry-wide price increases, but the uncertainty of a deal/
“Since leaving the EU the cost and availability of key
no deal Brexit put a huge level of anxiety on businesses, and
ingredients has changed drastically. If we don’t get this under
before they knew it – the prices of their essential items had
control there is every chance we could see a burger famine
increased.
later this year.”
Now they don’t know whether they will be able to continue offering the fan-favourite dish. Their concerns were increased further last month when Nando’s shut around 50 restaurants because they were unable
Phil added: “The main problem was the lack of information we had prior to this, as it just made forward planning impossible. “Now we are left in a position where we don’t know what we will do going forward.”
JJ Foodservice Appoints 11 Mental Health First Aiders
J
J Foodservice has invested in training eleven members
– there’s a qualified person nearby who is willing to listen
of staff across ten branches to become qualified Mental
and help.”
Health First Aiders. The move is part of its investment into supporting and promoting the wellbeing of staff. Jaz Sandhu, Learning & Development Manager at JJ said, “It’s been a tough year and our team have worked incredibly heard through unprecedented circumstances. “We want everyone to know that if they ever need to talk 54
Fastfood Professional • October and November 2021
In addition to the Mental Health First Aiders, JJ offers an Employee Assistance Programme, which is a free, confidential
telephone
support
service,
which
gives
employees access to counsellors and advisors 24 hours a day, seven days a week and 365 days a year. Staff can use the service any time for support with emotional, medical, legal and financial issues. October and November 2021 • Fastfood Professional
54
Funding Pays for Starter Packs for Outlets Signing Up To The Social Enterprise Scheme
M
eg Abernethy-Hope and Jon Hope, Co-
donations, Billy was surprised at the small percentage of
Founders at BillyChip® with their Starter
donations given directly to people living rough for fear
Packs
BillyChip®,
the
of the money being used for drugs or alcohol. The social
enterprise
scheme
BillyChip offers a solution, delivering kindness,
supporting rough sleepers, has been awarded
compassion and food and drink to homeless people
funding from the National Lottery Community
in the UK.
Fund. The funding, amounting to almost £10,000, will pay for 300 BillyChip Starter Packs, which will be given free of charge to new food and drink outlets signing up to the scheme.
The BillyChip Foundation was established as a registered charity by Meg Abernethy-Hope, Billy’s sister, and Jon Hope, Billy’s father. In 2021, Meg was awarded the Diana Award for her charitable work.
The BillyChip platform allows people to purchase a token from participating food and drink outlets which can then
About The National Lottery Community Fund
be given to rough sleepers and homeless people as an
We are the largest community funder in the UK - we’re
alternative to cash. They can then redeem the BillyChip for
proud to award money raised by National Lottery players
food, drink and other products. The Starter Packs contain
to communities across England, Scotland, Wales and
25 BillyChips, window stickers and decals, and a range of
Northern Ireland. National Lottery players raise £30
POS items including posters and strut cards.
million each week for good causes throughout the UK.
The National Lottery Community Fund distributes
Since June 2004, we have made over 200,000 grants and
money raised by National Lottery players for good causes
awarded over £9 billion to projects that have benefited
and is the largest funder of community activity in the UK.
millions of people.
Meg Abernethy-Hope, Co-Founder at BillyChip and Diana
We are passionate about funding great ideas that
Award winner, shared: “We’re over the moon to have been
matter to communities and make a difference to people’s
recognised by the National Lottery for the work we are
lives. At the heart of everything we do is the belief that
doing with the homeless. It’s so wonderful to think that
when people are in the lead, communities thrive. Thanks
every time someone plays, their money is going towards
to the support of National Lottery players, our funding
helping those who have so little. Thank you to everyone
is open to everyone. We’re privileged to be able to work
who supports the BillyChip. We really wouldn’t be able to
with the smallest of local groups right up to UK-wide
do this without you!”
charities, enabling people and communities to bring their ambitions to life.
About BillyChip® BillyChip is a new social enterprise platform which aims to empower rough sleepers. The platform allows people to purchase a BillyChip token from participating food and drink outlets which can then be given to rough sleepers and homeless people as an alternative to cash. They can then redeem the BillyChip for food, drink and other products. BillyChip was set up in 2018 to continue the legacy of Billy Abernethy-Hope, a twenty year old ambulance driver from Bristol. After helping support the homeless, Billy felt disheartened at how little the general public gave to local homeless people. Although many make regular charitable 55
Fastfood Professional • October and November 2021
October October and and November November 2021 2021 •• Fastfood Fastfood Professional Professional
55
MONEY MATTERS
BillyChip Awarded National Lottery Funding ®
MONEY MATTERS
Record-breaking bank holiday on the motorway Almost one million visitors take a break at Roadchef service areas over the 3-day weekend
M
With more families embarking on domestic
in Cumbria and Taunton Deane in Devon, experienced record-
holidays this year than ever before, leading
breaking trade over the three days. But taking the crown as
motorway service area provider, Roadchef, has
the most popular Roadchef motorway service area over the
experienced its busiest summer since the start of the COVID
August bank holiday weekend was Strensham (combined
pandemic – and one of the busiest in its trading history.
North & South sites) on the M5, followed by Norton Canes on
Almost 1 million people visited the company’s sites across
the M6 toll and Sedgemoor on the M5.
the UK over the August bank holiday weekend. During this
To cater for the UK’s biggest staycation summer, Roadchef
period, the company served almost 230,000 hot drinks and
hosted interactive pop-up entertainment such as The Hedge
over 200,000 McDonald’s burgers.
People, Flower People and a Caricaturist to help rejuvenate
Mark Fox, CEO at Roadchef, said: “As we expected, it’s been an
travellers on long journeys at some of its Southwest sites
exceptionally busy summer on the road, particularly this bank
including Taunton Deane and Sedgemoor. Further to this,
holiday weekend. This is without question, one of the busiest
the company also installed a number of outdoor food kiosks,
weekends in our trading history and we are very proud that we
in addition to their traditional offering, to offer grab-and-go
have been able to provide a place for holidaymakers to stop and
delights including bagels and ice cream.
de-stress on their travels. We planned ahead for the crowds and
Mark Fox concluded: “The last 18 months have been
ensured that there were sufficient dining options and space for
completely unprecedented; we have gone from being
more customers than ever before to visit our sites.”
extremely quiet – welcoming occasional essential road users –
With the pandemic continuing to affect international travel
at the height of the pandemic, to one of the busiest weekends
plans, this year’s ‘staycation summer’ has seen millions of
on record. Its testament to the fantastic teams that we have at
people take to the roads to visit British beauty spots in popular
Roadchef that we are able to flex our business so dramatically
destinations including Cornwall and the Lake District. Roadchef
to cater to demand. We are very much looking forward to what
sites on the way to these destinations, such as Killington Lake
the rest of the year brings.”
Brand New Collection Bays at JJ Sidcup Branch JJ Foodservice has invested in new collection bays at its Sidcup branch to boost capacity by 150% in response to increased demand for collection
T
“The campaign has been so popular, we had to increase our capacity,” said Local Branch Manager, Iskren Mitkov. “We now have fifteen new bays, up from six, ready for collection customers, helping more caterers to make great savings when they order online and collect,” he added.
he business launched a ‘Collect and Save’ campaign in July offering caterers savings of up to 30% when they
order and pay online, for collection. 56
Fastfood Professional • October and November 2021
October and November 2021 • Fastfood Professional
56
I
t was recently announced that Sarah Heward, founder
helping promote Scotland’s food and drink tourism scene
and co-owner of The Real Food Café in Tyndrum has
to a global audience”.
been appointed as one of Scotland Food & Drink’s
The ambassadors themselves will provide a much-
25 Regional Tourism Ambassadors. She will represent
needed boost to their regions during what has been an
her region as part of a new programme which will place
acutely challenging time for Scotland’s food and drink
food and drink at the heart of the recovery of Scotland’s
and tourism sectors and bring producers, suppliers and
tourism. Each ambassador will represent a different part
hospitality businesses much closer together to grow local
of Scotland’s diverse food landscape and will each play
economies.
a key part in raising Scotland’s profile as a global food tourism destination.
Bringing Scotland’s destinations and food & drink to life through storytelling will be central to the role of the
In 2005 Sarah gave up her job as managing director
ambassadors in the lead up to Scotland’s ‘Year of Stories’
of wine bar and merchants, Corney & Barrow in the City
themed year for 2022, with each of them shining a light on
of London and quit the rat-race to pursue her dream of
our regions as food destinations of choice, with their own
opening her own business. She opened The Real Food Café,
unique provenance, people and stories which in turn create
transforming a derelict Little Chef into an award-winning
the quality, authentic food and destination experience
roadside diner. Famous for its fish and chips and home
which today’s visitors are looking for.
baking, the cafe serves over 250,000 customers per year.
The Real Food Café is a leading business in Scottish
She currently chairs the Tyndrum Infrastructure Group,
tourism and hospitality. With a growing team of 20
whose goal is to improve rural infrastructure in Tyndrum
permanent staff, Sarah and Managing Director Alan’s
and beyond. Recently, she featured in VisitScotland’s
priority is to continue to develop their team and
responsible tourism advertising campaign, promoting
champion careers in hospitality, particularly in the fish
local food and drink.
and chip industry. They are committed to the SVQ Modern
Sarah said:
Apprenticeship Programme and coach and mentor
“With over 200 applicants for the 25 ambassador
junior managers through the process, with the end goal
places, I am absolutely delighted to have been
being to help candidates make a real positive impact on
selected to represent Stirling and Forth Valley. The
the business. They are also an accredited Living Wage
café has constantly evolved over the years to cater for
employer and one of only a few hospitality businesses in
international and home-grown tourists alike. We’ve had
Stirling to be accredited.
our menus translated into Mandarin, added electric car
In 2020 The Café won the National Fish Fryers
charging points and ensure our staff are trained to the
Federation’s Quality Award Champion at the National Fish
highest level of customer service. I have always been an
& Chip Awards and was crowned Best Informal Dining
advocate of tourism and I am really looking forward to
Experience at the national Thistle Awards
57
Fastfood Professional • October and November 2021
October October and and November November 2021 2021 •• Fastfood Fastfood Professional Professional
57
MONEY MATTERS
Sarah Heward, co-owner of The Real Food Café appointed Regional Food Tourism Ambassador for Stirling & Forth Valley
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
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 www.fishfriers.co.uk 7b Edward 7th Quay, Navigation Way, Ashton-On-Ribble, Preston, PR2 2YF info@fishfriers.co.uk 0844 248 8257
www.hopkins.biz Kent Road, Pudsey, Leeds, LS28 9NF info@hopkins.biz 0113 257 7934
www.altiusgroup.co.uk Business Buyers.co.uk Incorporating Bruce & Co Redwoods Dowling Kerr Kings Business contact@businessbuyers.co.uk 01772 775776
MCS Technical Products Ltd
Everett, Masson & Furby
www.bluesealequipment.co.uk Unit 67, Gravelly Industrial Park, Gravelly Park, Birmingham, B24 8TQ 0121 327 5575
www.mcstechproducts.co.uk Building 2, Westmead Drive, Swindon, SN5 7YT sales@mcstechproduct.co.uk 01793 5383908
Blue Seal
www.emfgroup.com 3 Cornhill, Ottery St Mary, Devon EX11 1DW info@emfgroup.com 01404 813762
Restaurant Supply Store
Catering Equipment Suppliers/ Spares Shop Equip Park View, North Street, Langwith, Mansfield, Nottinghamshire, NG20 9BN T: 0845 400 1044 E: sales@shop-equip.com W: www.shop-equip.com
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 • October and November 2021
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
Business Buyers.com - Part of the Altius Group
T: 0845 3711 522 E: hello@worldofceres.com W: www.worldofceres.com W: www.thebattercompany.co.uk
58
Nisbets Plc
Fish Friers- Part of the Altius Group
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.marfast.co.uk 30 Broughton Street, Manchester, M8 8NN pani@marfast.co.uk 0161 833 0024
Business and Property Sales
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.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 October and November 2021 • Fastfood Professional
58
www.sweetheat.co.uk 16 Millwater Avenue Dewsbury, West Yorks. WF12 9QN sales@sweet nheat.co.uk 01924 488619
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
Mitchell and Cooper Ltd www.bonzer.co.uk 136-140 Framfield Road Uckfield East Sussex, TN22 5AU sales@mitchellcooper.co.uk 0845 0177 488
Kuroma www.premier1filtration.co.uk Kiln Head Spring, Kneeton Lane, Barton, DL10 6NB info@premier1filtration.com 01325 377189
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
Hopkins Catering www.hopkins.biz Kent Road, Pudsey, Leeds, LS28 9NF info@hopkins.biz 0113 257 7934
Comark Instruments www.comarkinstruments.com 52 Hurricane Way,Norwich, Norfolk, NR6 6JB sales@comarkinstruments.com 0207 942 0712
PD Catering International
Cook Co Nottingham Ltd
www.pizzadirect.co.uk MFG Group Nile Street Bolton, Lancs. BL3 6BW info@pizzadirect.co.uk 01284 382800
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
Pandnet Ltd (Kuroma) www.kuroma.com Unit 1, Premier Works Canal Street South Wigston Leicester LE18 4PL 0116 2772 372
Electronic Temperature instruments Ltd www.etiltd.com Easting Close, Worthing, West Sussex, BN14 8HQ sales@etiltd.com 01903 202151
Carlton Catering Equipment www.chippersandpeelers.com Grange Farm, Braithwell Road, Ravenfield, Rotherham South Yorks., S65 4LP 01709 540004
www.lowerental.co.uk Unit J, Knockmore Ind. Estate, Lisburn, Northern Ireland, BT28 2EJ mail@lowerental.com 028 9260 4619
Regrit-it www.regrit-it.com 1st Floor Rear, 40 Percy Park Tynemouth, North Tyneside. NE30 4JX sales@regrit-it.com 07740 664410
Alliance On-line www.allianceonline.co.uk Alliance House, Marshfield Bank, Crewe, Cheshire, CW2 8UY hello@allianceonline.co.uk 0844 499 4300
Williams Catering Products www.williamspotatoes.co.uk Exeworthy Farm, Staplake Lane, Starcross, Exeter, Devon, EX6 8QT info@williamspotatoes.co.uk 01626 890871
Chicken Coaters & Marinades Chicken Train
Cleaning Materials
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
59
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
Lowe Rental Ltd
Kerry Foodservice, Birstol,
Mammoth Cleaning Supplies.co.uk
TRADE DIRECTORY
Sweetheat
Fastfood Professional • October and November 2021
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
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 Kerry Foodservice www.kerry-foodservice.co.uk Thorpe Lea Manor, Thorpe Lea Road, Egham, Surrey, TW20 8HY info@kerry-foodservice.co.uk 01784 430777
Deep Premises Cleaning Bright Hygiene www.brighthygiene.co.uk Omega House, Unit 7, Sarbir Industrial Park, Cambridge Road, Harlow, Essex, CM20 2EU 0800 093 7840
October and November 2021 • Fastfood Professional
59
Vapor Clean
TRADE DIRECTORY
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
Duct Cleaning and servicing Specialists
Shana Foods
Advertise Here! You could be telling readers about your business or service on this page Call Athol now to book a space on
07725 434173
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
Standard and Premium Box listings available
CKC in association with KLS
Fats and Oils
8 Austin Fields Kings Lynn PE30 1PH T: 01553 886101 / 07766 747405 W: www.ckconline.biz E: sales@ckconline.biz
Vandemoortele/P100 P100 has over 60 years of frying experience, helping to create great tasting food time and time again. Being refined to the purest level, P100 offers unrivalled consistancy in taste and freshness from the first portion to the last.
T: 0208 814 7810 M: 07912 389446 W: www.vandermoortele.com
De-Duct Cleaning Service Deduct offer a fast & efficient Nationwide duct cleaning service with FREE shop survey T: 07806 487239 or 0333 772 0089 E: info@de-duct.co.uk W: www.de-duct.co.uk
Olenex Trading (UK) Ltd www.olenex-uk.com ADM Trading (UK) Limited, Church Manorway, Erith, Kent, DA8 1DL
E: ukinfo@adm.com T: 01322 444836
Just Filters
W: www.olinex-uk.com The
Fryers’ Favourite For Over 60 Years.
www.justfilters.co.uk Omega House, Unit 7, Sarbir Industrial Park, Cambridge Road, Harlow, Essex, CM20 2EU info@justfilters.co.uk 01279 420289
Nortech Foods Limited
www.nortechfoods.co.uk For information, advice, or customer support material pleas Olenex Trading (UK) Limited. Tel: 01322 444836 e-mail: ukinfo@olenex.com Ings Road, Doncaster, South Yorkshire, DN5 9TL info@nortechfoods.co.uk 01302 390880
Network Hygiene
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
Ethnic foods
www.networkhygiene.com Knowledge Centre, Wyboston Lakes, Great North Road, Wyboston, Bedfordshire, MK44 3BY ian@networkhygiene.com 0333 577 6384
Arrow Oils Limited www.arrowoils.co.uk Glebe Street, Shaw, Oldham Lancashire, OL2 7SF collections@arrowoils.co.uk 01706 880796
EPOS Systems
Finance, Leasing & Insurance
Integer
Complete Leasing Solutions Ltd
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
Manor Farm,
BD Signs Nottingham www.bdsignsnottingham.co.uk Unit 18, Bailey Brook Industrial Estate, Amber Langley Drive, Langley Mill, Nottingham, NG16 4BE info@bdsignsnottingham.co.uk 0800 195 3610
Media Screen Solutions www.mediascreensolutions.com Cleveland House 116 Cleveland Street Wirral Merseyside, CH41 3RB enquiries@mediascreensolutions.com 0800 515690
Signagelive Limited www.signagelive.com Rectory Farm Barns Walden Road Little Chesterford Saffron Walden Essex CB10 1UD 01799 530110
Digital Media systems www.digitalmediasystems.co.uk Pressers House, 2 South Lane, Elland, West Yorks, HX5 0HG hello@digitalmediasystems.co.uk 01484 588895
60
Fastfood Professional • October and November 2021
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
It’s Lolly ltd www.itslolly.com Crystal Gate 28-30 Worship Street London EC2A 2AH 0800 038 5389
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
Glover & Howe Insurance Services www.gloverhowe.co.uk 4 St Peters Court, St Peters Street, Colchester, Essex, CO11 1WD insurance@gloverhowe.co.uk 0845 602 3866 October and November 2021 • Fastfood Professional
60
Collins Seafoods Ltd Unit 2, Park 2000,
Frozen Food Suppliers
Unique Seafood www.uniqueseafood.co.uk 2 Floor, Grabbex Business Park, Murray Road, Orpington, Kent, BR5 3QY 0203 260 3580
Central Foods Maple Court, Ash Lane Collingtree Northampton NN4 0NB T: 01604 858 522 E: info@centralfoods.co.uk W: www.centralfoods.co.uk
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
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
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
Royal Greenland Ltd www.royalgreenland.com Gateway House, Styal Road, Wythenshawe, Manchester, M22 5WY 0161 490 4249
61
Fastfood Professional • October and November 2021
Friars Pride Milward House Head Office & Peterborough Depot: Oxney Rd Indst Est, Peterborough, PE1 5YW T: 01733 316400 Fx: 01733 316425 E: sales@friarspride.com W: www.friarspride.com
JJ Food Service Innova Park, 7 Solar Way, Enfield, EN3 7XY T: General 08433 090991 T: Paul Brailsford – 07880 176015 E: info@jjfoodservice.com E: Paul.brailsford@jjfooodervice.com W: www.jjfooodservice.com Henry Colbeck Seventh Avenue, Team Valley Trading Estate, Gateshead, Tyne and Wear, NE11 0HG sales@colbeck.co.uk 0191 482 4242
Frying Ranges KFE Ltd Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough, PE6 8LD, sales@kfeltd.co.uk www.kfeltd.co.uk 01778 380 448
Frank Ford Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU
T: 01642 489868 E: amanda.barker@me-ff.com W: www.me-ff.com
Martyn Edwards Ltd Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU
T Quality
T: 01642489868 E: amanda.barker@me-ff.com W: www.me-ff.com
www.tquality.co.uk Westmead Industrial Estate, Westlea, Swindon, Wiltshire, SN5 7YY customercare@tquality.co.uk 01793 648900
Fryline in association with KLS 8 Austin Fields
Wilsons Seasonings Ltd
Kings Lynn
www.americanchipspice.co.uk Stagenhoe Bottom Farm, Whitwell, Hertfordshire, SG4 8JN ew@americanchipspice.co.uk 01438 871967
PE30 1PH
T: 01553 772935 / 07770 568939 W: www.klsonline.co.uk E: sales@klsonline.co.uk
Food Safety & Hygiene
Florigo www.florigo.co.uk 4 Centech Park, Fringe Meadow Road, North Moons Moat, Redditch, B98 9NR info@florigo.co.uk 01527 592000
Checkit Limited Broers Building JJ Thomson Avenue Cambridge, CB3 0FA
Hewigo (UK)Ltd www.hewigo.com Bateman House, Little Fields Way, Oldbury, West Midlands, B69 2BT sales@hewigo.com 0121 544 9120
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
TRADE DIRECTORY
Fish Suppliers
Henry Nuttall Ltd www.henrynuttall.co.uk Manor Drive, Dinnington, Sheffield, S25 3QU sales@henrynuttall.co.uk 01909 560808
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TRADE DIRECTORY
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.olienvironmentalservices.co.uk 6 Chapel Lane, North Luffenham, Oakham, LE15 8JP anthony@olienvironmentalservices.co.uk 01780 720679
www.valentinefryers.com 4 Trafford Road, Reading, Berks., RG1 8JS info@valentinefryers.com 0118 957 1344
GMG Ltd www.greasemanagement.co.uk Eaton Works, Allthorpe Street, Leamington Spa, CV31 2AU 01926 432030
Frying Range Engineers
Kings Lynn
www.scanomat.co.uk sales@scanomat.co.uk 0800 032 7581
Oli Environmental Services
Valentine Equipment Limited
8 Austin Fields
Scanomat UK
www.marfast.co.uk 30 Broughton Street, Manchester, M8 8NN pani@marfast.co.uk 0161 833 0024
Grease Traps
www.mallinsonsofoldham.co.uk Trent Industrial Estate, Duchess St, Shaw Oldham, Lancashire, OL2 7UT mallinsons.sales@btconnect.com 01706 299000
KLS Frying Ranges Service
Marfast
Hog Roast Machines and Barbecues
PE30 1P
The Hogg Boss
T: 01553 772935 / 07770 568939 W: www.klsonline.co.uk E: sales@klsonline.co.uk
www.thehoggboss.com Peake Products, Unit 4, Walton New Road Ind. Estate, Bruntingthorpe, Lutterworth, Leics., LE17 5RD sales@thehpggboss.com 0116 247 8500
Gazebos/Mobile Units Instant Promotion (UK) Ltd www.instantpromotion.co.uk Unit 7, Liberty Industrial Park, South Liberty Lane, Bristol, BS3 2SU enquiries@instantpromotions.co.uk 0117 963 1668
VTO (Vertical Take Off) Promart Manufacturing Ltd www.promart.co.uk Unit 2B Caddick Road, Knowsley Industrial Park South, Merseyside, L34 9HP sales@promart.co.uk 0151 546 4666
General Catering Supplies
Tasty Trotter www.tastytrotter.com Bridge Street, Clay Cross, Derbyshire, S45 9NU info@tastytrotter.com 01246 866800
Cinders Barbecues www.cindersbarbecues.co.uk High Bentham, Lancaster, LA2 7NB Karen@cindersbarbecues.co.uk 01524 262900
Hot Drinks Equipment Franke Coffee Systems UK Ltd
Unit 1, Greenway, Bedwas House Industrial
www.coffee.franke.com 6A Handley Page Way, St Albans , Hertfordshire, AL2 2DQ Sales@Frankecoffeesystems.co.uk 01923 635700
Estate, Bedwas, Caerphilly,
Espresso Essential
CF83 8XP
www.espressoessential.co.uk Unit 2, Oakley Green Nurseries, Westerleigh Hill Road, Westerleigh, Bristol, BS37 8QZ 0800 731 2980
Peter’s Food Service
T: 029 2085 3200 • F: 029 2085 3323
E: info@petersfood.com
W: www.petersfood.com
Tchibo Coffee International Ltd Brakes www.brake.co.uk UK wide 0345 6069090
Bidvest Foodservice www.bidvest.co.uk 814 Leigh Road, Slough, SL1 4BD 01494 555900
Hopwells Ltd www.hopwells.com Head Office, Glaisdale Drive, Bilborough, Nottingham, NG8 4LU 0115 929 1101
Adams Fast Food Supplies www.adamsfastfoods.com Various UK Depots 01274 492044 Ask for local depot number
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Fastfood Professional • October and November 2021
www.tchibo-coffee.co.uk Tchibo House, 7-8 Blenheim Road, Epsom, Surrey, KT19 9BE 01372 541881
Logic Vending www.logicvending.co.uk The Maltings Business Centre, Stanstead Abbotts, Hertfordshire, SG12 8HG info@logicvending.co.uk 0808 278 3327
Fracino www.fracino.com 18-22 Birch Road East, Birmingham, B6 7DB sasles@fracino.com 0121 328 5757
Ice Cream Carpigiani UK Ltd www.carpigiani.com Faculty House, 214 Holme Lacy Road, Rotherwas, Hereford, HR2 6BQ 01432 346018
Caterlink Limited www.caterlink.co.uk Units 7-8, Bodmin Business Park, Launceston Road, Bodmin, Cornwall, PL31 2RJ sales@caterlink.co.uk 01208 78844
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 Istanbul Meats www.istanbulmeats.com Unit 3, First Avenue, Drum Industrial Estate, C hester le Street, Birtley, Co. Durham, DH2 1AG enquiries@istanbulmeats.com 0191 492 3909
Golden Delight Foods Ltd, www.goldendelightfoods.co.uk 26 Clayton Road, Birmingham B8 1JE 0121 327 8800
Kismet Kebabs www.kismetkebabs.co.uk Milton House, Maldon Road, Latchingdon, Essex CM3 6LF 01621 744 055 October and November 2021 • Fastfood Professional
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Peter’s Food Service
Fylde Fresh & Fabulous
www.paragonqualityfoods.com Quadrant 3, Yorkshire Way, West Moor Park, Armthorpe, Doncaster, DN3 3FB sales@paragonqualityfoods.com 01302 834141
www.petersfood.com Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP 029 2085 3200 info@petersfood.com
www.fyldefreshandfabulous.com Fylde Fresh & Fabulous, Stanley Villa Farm, Back Lane, Weeton, Preston, PR4 3HN sales@fyldefreshandfabulous.com 01253 836444
Holland’s Pies
Oil Management
www.hollandspies.co.uk Baxenden, Accrington, Lancashire, BB5 2SA enquiries@hollandspies.co.uk 01706 213591
Premier1 Filtration www.premier1filtration.co.uk Kiln Head Spring, Kneeton Lane, Barton, DL10 6NB info@premier1filtration.com 01325 377189
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
Packaging Coveris UK Food & Consumer 7 Howard Road, Eaton Socon St Neots, Cambs PE19 8ET T: 01480 476161 E: UK@Coveris.com W: www.coveris.com
Eurilait www.eurilait.co.uk Leighton Lane Industrial Estate, Leighton Lane, Evercreech, Somerset, BA4 6LQ craigbrayshaw@eurilait.co.uk 01749 838100
Crafti’s Ltd (For Kids) www.craftis.co.uk 3rd Floor, Towcester Mill, Chantry Lane, Towcester, Northants, NN12 6AB 01327 358508
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
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
Venice Bakery UK Ltd www.venicebakery.co.uk Unit 2, Crown House, Queen Street, Bexleyheath, Kent, DA7 4BT adam@venicebakery.co.uk 0208 301 2624
Pan’Artisan
It’s a Wrap (JR Press)
Units 25/26 Holmbush Industrial Estate, Holmbush Way Midhurst, West Sussex GU29 9HX enquiries@panartisan.com 01730 811490
7 Stephenson Close Daventry Northamptonshire NN11 8RF Tel 01327 301566 https://printedgreaseproof.com
PlanglowLtd www.planglow.com The Quorum, Bond Street South, Bristol, BS1 3AE contactus@planglow.com 0117 317 8600 www.southernfriedchicken.com Unit 1, Headley Park 9, Headley Road East, Woodley, Reading, Berkshire, RG5 4SQ sales@southerfriedchicken.com 0118 944 1100
Pukka Pies Ltd
Potatoes
The Halcroft, Syston, Leicester, LE7 1LD
AHDB
trade@pukkapies.co.uk
www.bestchips.co.uk AHDB Potatoes Agriculture & Horticulture Development Board, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2TL 024 7669 2051
E: trade@pukkapies.co.uk W: www.pukkapies.co.uk
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Fastfood Professional • October and November 2021
Potato White Company Unit 7B Bessingby Industrial Estate Bridlington, East Yorkshire, YO16 4SJ T: 01262 228286 E: info@selectsundries.co.uk W: www.selectsundries.co.uk
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
T: 01691 839288 E: mandy@riversidefoods.co.uk W: www.riversidefoods.co.uk
www.stupid-pizza.co.uk 84 Holmsdale Road, Coventry, CV6 5BJ stoupid.pizza@gmail.com 02476 278102
T: 0116 264 4004
Potato Treating & Equipment
Felton, Oswestry, Shropshire,
Stoupid Pizza UK
Pies
www agrico.co.uk Castleton of Eassie, Glamis, By Forfar, Angus, DD8 1SJ potatoes@agrico.co.uk 01307 840551
www.pizza-baguette.co.uk Genus, Hammond Close Attleborough Fields Ind. Est. Nuneaton, Warks., CV11 6RY info@pizza-baguette.co.uk 02476 254941 www.kirenfoods.co.uk Unit 3, Smallbridge Business Park, Riverside Drive, Rochdale, Greater Manchester, OL16 2SH enquiries@kirenfoods.com 01706 526732
Southern Fried Chicken
Agrico UK Ltd.
Pizza and Baguette
Kiren Foods
TRADE DIRECTORY
Paragon Quality Foods Ltd
SY11 4HX
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 October and November 2021 • Fastfood Professional
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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
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
Pukka Pies Ltd
www.jestic.co.uk Units 3 & 4, Dana Estate, Transfesa Road, Paddock Wood, Kent, TN12 6UU info@jestic.co.uk 01892 831960
The Halcroft, Syston,
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
Leicester, LE7 1LD trade@pukkapies.co.uk T: 0116 264 4004 E: 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
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
www.bilimited.com Unit 21 – 22 Kernan Drive, Loughborough, Charnwood, LE11 5JF info@bilimited.com 01509 631650
www.hollandspies.co.uk Baxenden, Accrington, Lancashire, BB5 2SA enquiries@hollandspies.co.uk 01706 213591
Dibs Distribution
Rollover Limited
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 • October and November 2021
www.jephsonsshopfitters.co.uk Maun House, Maun Way, Hermitage Lane, Mansfield, Nottinghamshire, NG18 5GX info@jephsonsshopfitters.co.uk 01623 645809
Promart Manufacturing Ltd www.promart.co.uk Unit 2B Caddick Road, Knowsley Industrial Park South, Merseyside, L34 9HP sales@promart.co.uk 0151 546 4666
Trade Bodies Marine Stewardship Council (MSC)
Westaway Sausages Ltd.
Holland’s Pies BI Europe Limited
www.eliteshopfittersleads.co.uk 5 Wharfe Mews, Cliff Terrace, Wetherby, LS22 6LX elitshopfittersleeds@iidp.co.uk 0113 258 3324
Jephsons Shopfitters Ltd
Jestic Foodservice Equipment
Williams Refrigeration
Elite Shopfitters Leeds Ltd.
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
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
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Web Design
Gallones Ice Cream Parlours www.gallonesfranchise.com
Pro Web Design
Harry Ramsden’s
www.kfeltd.co.uk Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough PE6 8LD sales@kfeltd.co.uk 01778 380448
www.prowebdesignuk.com 119 Hertford Road, London, EN3 5JF info@prowebdesignuk.com 0203 659 4745
www.harryramsdens.co.uk
National Federation of Fish Friers
www.shinebrightcreativecc.co.uk 13 University Road Leicester, LE1 7RA info@shinebrightcc.com 0116 255 3400
KFE School of Frying Excellence
Shinebright Creative
www.federationoffishfriers.co.uk 4 Greenwood Mount, Leeds, LS6 4LQ mail@federationoffishfriers.co.uk 0113 230 7044
London Fish and Chips www.londonfish-chips.com
Mexigo www.mexigo.uk
Muffin Break www.muffinbreak.co.uk
Papa John’s www.papajohns.co.uk
Crossways Foodservice Consultants
Wholesalers and Cash and Carry
29 High Street Needingworth, St Ives Cambridgeshire, PE27 4SA
Central Foods
Peri Peri Original
Maple Court, Ash Lane Collingtree Northampton NN4 0NB
www.periperioriginal.co.uk
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
www.pepes.co.uk
T: 01604 858 522 E: info@centralfoods.co.uk W: www.centralfoods.co.uk
Pita Pit UK www.pitapituk.com
Pizza Time www.pizzatime.co.uk
Quiznos Booker Limited www.booker.co.uk Irthlingborough Road, Wellingborough, Northants, NN8 1LT 01933 371000
www.quiznossub.co.uk
Sam’s Chicken www.samschicken.com
Subway www,subway.com
Uniforms
Costco (Head Office) National locations www.costco.co.uk Hartspring Lane, Watford, Hertfordshire, WD25 8JS 01923 213113
United Workwear www.unitedworkwear.com The United Collection Ltd 80A Ashfield Street London, E1 2BJ info@unitedcollection.co.uk 0207 780 1746
Khanjra International Foods Ltd www.khanjra.co.uk Greenbank Business Park, Blakewater Road, Blackburn, Lancs, BB1 3HU 01254 676793
T & T Embroidery Solutions Ltd www.allembroiderysolutions.com 98 Morley Drive, Ely Cambridgeshire tandtembroiderysolutions@gmail.com 07783 628397
Parfetts (Head Office) www.parfetts.co.uk Didsbury Road, Stockport, SK4 2JP 0161 429 0429
Simon Jersey www.simonjersey.com Altham Accrington Lancashire, BB5 5YE sales@simonjersey.com 0370 4609 047
Pepe’s Piri Piri
TRADE DIRECTORY
Training & Consultancy
Franchise Opportunities
Best Workwear www.bestworkwear.co.uk FRS Countrywear Limited Unit 1 Building 6 Stanmore Ind. Est. Bridgnorth Shropshire, WV15 5HP sales@bestworkwear.co.uk 08454 65 66 65
Utilities
Banger Bros www.bangerbros.co.uk
Chicken Cottage www.chickencottage.com
Chop & Wok www.chopandwok.co.uk
Chopstix support@franchising.com
Chozen Noodle www.chozen.co.uk
Utility Helpline 107 Berrows Business Centre, Bath Street, Hereford, HR1 2HE
T: 01432 378690
Waffle Delight www.waffledelight.co.uk
You could be telling readers about your business or service on this page Call Athol now to book a space on
07725 434173 Standard and Premium Box listings available
Doner Kebab German Doner Kebab www.donerkebab.net
Empire Dogs
E: brian@utilityhelpline.co.uk
www.empiredogs.co.uk
W: www.utilityhelpline.co.uk
Flamin’ Chicken
TRADE DIRECTORY
info@theflaminchicken.com
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Fastfood Professional • October and November 2021
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