FoodChain Issue 101 May 2015

FoodChain Issue 101

MAY 2015

l

The business of food and drink

A healthy revolution Leon Restaurants is committed to providing seasonal, naturally good fast food

Industry News l

The value of waste Industrial biotechnology can be applied to food waste to convert problem materials into something we need

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Fast casual pizza concept arrives in UK

First frozen fruit cider launched

Survey reveals paper based packaging is consumer favourite l

Avoid the grind

Accurate and timely information on product grade and quantity must be tracked throughout the coffee value chain

FoodChain issue 101

MaY 2015

l

The business of food and drink

A healthy revolution Leon Restaurants is committed to providing seasonal, naturally good fast food

Editor’s Welcome

Industry News l

The value of waste Industrial biotechnology can be applied to food waste to convert problem materials into something we need

l

Fast casual pizza concept arrives in UK

First frozen fruit cider launched

l Survey reveals paper based packaging is consumer favourite

Avoid the grind

Accurate and timely information on product grade and quantity must be tracked throughout the coffee value chain

Chairman Andrew Schofield Director Mike Tulloch Editor Libbie Hammond Art Editor Advertising Design Fleur Daniels Staff Writers Jo Cooper Andrew Dann Steve Nash Ben Clark Business Development Director David Garner Sales Manager Joe Woolsgrove Sales Rob Wagner Head of Research Philip Monument

Tasty times W

elcome to the second issue of the new FoodChain magazine!

The magazine’s new lease of life has been well received and I’d like to thank all the contributors and participants in this

issue for helping to create what I think is a great read.

Editorial Researchers David Brogan Yasmine Sadr Office Manager Advertising Administrator Tracy Chynoweth

I am also thrilled to announce the return of our Taste Test pages and offer my thanks to those companies that sent in samples for us. We love trying the products and covering them in FoodChain and I am always looking for more, so if you’d like to see your food or beverage product reviewed please get in touch!

Schofield Publishing Cringleford Business Centre, 10 Intwood Road, Cringleford, Norwich, NR4 6AU, U.K. Tel: +44 (0)1603 274130 Fax: +44 (0)1603 274131 www.foodchain-magazine.com www.schofieldmediagroup.com

libbie@schofieldpublishing.co.uk

© 2015 Schofield Publishing Ltd

Please note: The opinions expressed by contributors and advertisers within this publication do not necessarily coincide with those of the editor and publisher. Every reasonable effort is made to ensure that the information published is accurate, but no legal responsibility for loss occasioned by the use of such information can be accepted by the publisher. All rights reserved. The contents of the magazine are strictly copyright, the property of Schofield Publishing, and may not be copied, stored in a retrieval system, or reproduced without the prior written permission of the publisher.

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Contents 4

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14 Features Food Waste The value of waste

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IT Ready, steady, cook

While still somewhat regarded as simply trash, food waste can be seen as a valuable resource for the manufacture of fuels, chemicals and materials such as plastics

Food manufacturers have long understood the necessity of accurate planning and scheduling for successful food production

News

Packaging Challenge or opportunity?

7 / 19

Up-to-date products and announcements from the food and beverage sector

Taste Test

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The FoodChain team sample a selection of new and innovative foods and drinks

Skills & Training Year of change The fresh produce sector is facing a range of challenges in 2015, but recruitment has been flagged as a major issue

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The issue of sustainability in packaging has been addressed through lighter weight, recyclable solutions, and renewable materials, but there is more to do

Special Feature - Logistics 16 Sweet logistics Confectionary supply chains can be complex and need the right logistics partner to ensure products arrive in pristine condition

Special Feature – Coffee Avoid the grind

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Coffee market participants need agricultural commodity trading software that also includes advanced analytics

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44

40 Profiles

Innovations & developments within some of the world’s finest companies

Leon Restaurants 22 A healthy revolution Leon Restaurant’s revolutionary approach to the fast food market should lead to expansion out of the UK and out across the globe

Bidvest 3663 26 Source to sauce Bidvest 3663 has a strong passion for great food and prides itself on offering customers choice

McDonald’s Austria 36 A tasty success McDonald’s Austria prides itself on continuous innovation and investment – recent launches include a new App, self service terminals and McDelivery scheme

KK Fine Foods 40 Global eating The ethos behind KK Fine Foods has always been to create food that tastes homemade

London Marriott Grosvenor Square 44 London luxury The London Marriott Grosvenor Square hotel combines contemporary chic and classic luxury

Sundance Partners 46 Shake the tree Raising the standards in fresh juices, Sundance Partners carefully crafts all of its delicious products

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The value of waste Dan Noakes takes a look at creating the bio-economy with industrial biotechnology

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F

ood waste is applicable to everyone. We all create it and we all have a responsibility to reduce it. Roughly one third of global food production for human consumption is lost or wasted, amounting to 1.3 bn tonnes per year1.

Food waste can be harmful to the environment and human health. If allowed to breakdown in landfill, this can cause methane (a potent green house gas) to be released into the atmosphere. It can also form leachate, which can poison watercourses and drinking aquifers. Meat products also

Dan Noakes

pose a problem, specifically by breaking down into toxic compounds under their own biological activity.

There are many types of food waste, all comprising a variety of chemical compounds, some which can be easily extracted to create value and some which need converting to something else first. Kerbside food waste can comprise many food types. It may include putrescible wastes (tomatoes, meats etc) and also materials that are challenging to biologically breakdown (bananas skins etc.). Catering waste can include anything from plate

Food Waste

‘

Industrial biotechnology can be applied to food waste for the manufacture of valuable fuels, chemicals and materials such as plastics

scrapings to potato peelings and can be massively variable, however the UK is experiencing commercial success in the collection of used cooking oil from restaurants and its conversion into biodiesel for blending with diesel transport fuel.

Where large quantities of single food types are discarded, such as supermarket supply chains and commercial food manufacture, there is great opportunity for creating significant value through the application of Industrial Biotechnology; biological processes use to make a variety of products, which may directly replace or perform better than the products derived from fossil fuels consumed today.

The technology allows for valuable chemical compounds to be extracted efficiently from foodstuffs. For instance, sugars and acids can be extracted from fruit and vegetables, starch from pastry and valuable proteins can be recovered from meat products. The need to recycle non-renewable phosphorus is also a major concern for future food production.

Industrial biotechnology can be applied to food waste for the manufacture of valuable fuels, chemicals and materials such as plastics. Utilising science and engineering from the biological world to convert problem materials into something that people need, seen as an opportunity for the UK to generate wealth in an emerging sector called the bio-economy.

Currently food waste is either disposed of to landfill or converted to lower value products such as electricity, animal feed or recycled as fertiliser to grow more food. Anaerobic digestion is a rapidly growing market that uses biological processes to convert food waste into useful bio-based products, namely an energy rich methane gas.

Current practices however could be more efficient and a bigger economic win can be achieved. To do this, the best technology fit must come from analysis of the waste composition. A sensible product should be targeted to fit regulatory constraints of the waste feedstock and product market size

must correlate with total waste arisings.

Some wastes can be very mixed (or heterogeneous). In this instance, it may be viable to separate out each component, and a route to valorisation identified for each. If existing markets are to be accessed however, such as commodity chemicals or fuels, then it may be best to convert mixed materials into a single (homogenous) chemical intermediate that can ‘drop-in’ to existing supply chains. Sugar is a good example of this, methane gas is another. Once a waste is homogenous, application of a specific technology can create product functionality, and this will increase its selling price significantly. Contamination in waste however can be a barrier to this and smarter ways of pre-treating wastes are being developed in Industrial Biotechnology.

Characterisation of waste materials is key to applying the correct technology for product manufacture. Most food wastes contain water and this means drying may be necessary if thermal treatments such as incineration, gasification or pyrolysis are used.

However, this may prove to be energy inefficient and very costly so the application of wet processing technologies is often preferred.

Industrial Biotechnology fits into this category as its application can target specific compounds in the waste and either separate these or, convert to higher value products with increased functionality.

Industrial biotechnology may include (1) fermentation, this is the use of micro-organisms which metabolise the carbon in waste liquids and gases and will convert these to fuels, chemicals and materials such as plastics (2) bio-catalysis, this is the use of enzymes to convert starch and carbohydrates into intermediate chemicals such as sugar for use in fermentation or biotransformation, which modifies the chemical structure of one low value compound to form another of much higher value.

The Centre for Process Innovation (CPI) is developing capability in science and engineering to convert biogenic waste materials into added value

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Food Waste products. CPI is involved in a number of collaborative research and development projects focusing on areas ranging from; using bio-catalysis to convert waste from the fisheries industry into a protein rich nutrient feed that has potential for replacing expensive raw materials used in the pharmaceutical industry (Biomega), converting the cellulosic

components in municipal solid waste to added value chemicals (FP7 Waste2Go), manufacturing a valuable additive for use in paints by extracting nano cellulose in root vegetables (Cellucomp), to converting industrial waste glycerol from biodiesel manufacture into algae for the production of road transport fuel (FP7-Intersusal). D

Dan Noakes is a business manager for industrial biotechnology & biorefinery at CPI and is a chartered waste manager. CPI is a UK based Technology Innovation Centre and a founding member of the UK’s High Value Manufacturing Catapult.

CPI supports organisations in the development, scale up and de-risking of processes to fast-track commercial uptake of industrial biotechnology.

CPI provides open-access, scalable industrially representative process facilities from bench to demonstration scale with business development support.

www.uk-cpi.com 1: (Food and Agricultural Organisation of UN ‘Global Food Losses and Food Waste’)

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IndustryNews Let’s eat cake One of Germany’s leading manufacturers of frozen cakes and flans is using bespoke software from CSBSystem to help maximise production and planning efficiencies and provide full traceability.

Established in 1988, Pfalzgraf Konditorei, based in the Black Forest, produces 30,000 flans and cakes every day for sale via specialist wholesalers.

With the continuing growth of the business, the IT solution from CSBSystem has enabled the company to control the entire value-added chain.

Pfalzgraf says the CSB solution is both effective and flexible. “We also always have the option of approaching the CSB developers with our own ideas and suggestions in order to programme specific solutions that are tailored to our company,” explains IT manager Andreas Ziegler. Another benefit was highlighted by Pfalzgraf’s Dirk Brünz: “Along the way we have also learned a great deal about our production processes and can optimise these further while implementing the software,” he points out. www.pfalzgraf-konditorei.de

World’s first frozen fruit cider Kopparberg has turned its attention to the rising trend for frozen beverages with the launch of Kopparberg Frozen Fruit Cider. Available in the ever-popular Strawberry & Lime and Elderflower & Lime, the stylish drink provides the ultimate mix of invigorating fruity flavours and absolute refreshment and sits neatly alongside the brand’s current range of premium Swedish ciders.

On the shelves from May via a number of Off-Trade retailers, Kopparberg Frozen Fruit Cider offers a unique Swedish twist on the rising American trend for frozen drinks as it hits shelves in time for summer.

Jodie Alliss, brand manager at Kopparberg says: “The demand for a frozen variation of Kopparberg was outstanding so we’re thrilled to be able to launch the new product for summer 2015. Offering the ultimate summer refreshment and resonating with a slightly older audience, Kopparberg Frozen Fruit Cider takes the brand’s offering to the next level.” www.kopparberg.co.uk

From bough to bottle Sibberi is an all-new natural food brand that’s shaking up the burgeoning alternative water market with its natural, unsweetened Birch water. Containing only pure birch sap, collected drop by drop fresh from mature silver birch trees, Sibberi is an ideal choice for a revitalizing and cleansing pick-me-up.

Birch water has long been favoured across Nordic folk cultures as a spring tonic to rejuvenate the body and soul after a long, harsh winter. Birch water tastes a little sweet – from naturally occurring xylitol – and beautifully crisp, with a delightful aftertaste of the forest. A rare and prized ingredient, birch sap can only be harvested during the first two weeks of April, when the nutrients stored in the roots travel through the thawing tree to swell the buds to bloom.

Sibberi works with farmers to tap silver birch groves nestled deep in the wilds of Eastern Europe, where the soil and weather is just

right to produce the delicious, naturally sweet, nutritionally-rich sap that goes into each bottle.

Five litres of sap is collected drop by drop from each mature birch tree, a mere one per cent of the total sap produced per tree, the tap is plugged so that Sibberi can guarantee that no trees are damaged during the sap harvest.

A longstanding Scandi beauty secret, birch water has an ever-expanding list of health and beauty benefits. Sibberi is naturally diuretic making it a powerful cleansing and cellulite reduction aid. It contains a mere five calories per 100ml (four times less than coconut water) and has a rich nutritional profile, boasting high levels of electrolytes, potassium as well as vitamins B and C. Moreover, Sibberi contains naturally occurring Xylitol, Saponin and Betuloside, which are proven to help strengthen teeth, lower cholesterol and detoxify the body. www.sibberi.com

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Year of change 2015 is going to be tough for the fresh produce sector - with recruitment being one of the major issues it faces

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he next 12 months may be one of the most challenging years ever for the fresh produce industry according specialist recruitment consultancy MorePeople, which has just completed its first-ever ‘Best for Business Barometer’. This polls the opinion of a small number of people at the highest level in fresh produce every six months to determine the current state of the industry.

Key challenges identified include: • Changes to the structure of retailing, driven by changing consumer behaviour • A continuation of the fierce competition on the high street together with a lack of real growth in wages and sales volumes • Issues over recruitment at the senior level, and attracting interest from graduates

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• A resulting continuation of consolidation in the sector Guy Moreton, director and founder of MorePeople said: “What is striking is the degree of consistency from all our panel members, who are leading lights in fresh produce, manufacturing and retailing. They clearly recognise that this is a time of huge changes, both in retailing and across the supply chain. The industry desperately needs to attract and develop talent in senior management positions across commercial, sales and general management who can respond to this dynamic environment, as well as to attract young people in to this challenging and fast paced industry” The panel consisted of a small number of ‘movers and shakers’ in the industry including Frank Robinson, Produce World Group; Mark Newton, Freshtime; Susan Barratt, Nature’s Way;

Mike Attwood, Subway; and Mark Player of Total Produce.

They recognised that continued price deflation and declines in food consumption are creating pressures for retailers. While real wages are not rising, there is increased competition for the pound in the consumers’ pocket, and less of it is being spent on food.

For the retail sector itself the increased competition from the discounters is a well-documented phenomenon. At the same time consumer habits are changing with more people doing more, smaller shops, and this is one of the factors, which is leading to less waste. As a result there is a structural change away from what one respondent described as ‘big box’ stores towards smaller, convenience outlets, and this will drive costs higher for suppliers.

However, it was not all gloom and

Skills & Training

doom. Mark Newton of Freshtime expects to see more growth this year, while Mike Attwood’s main problems revolve around the rate of growth at Subway.

He says: “We expect to double in size over the next five to six years, so challenges are around ensuring we have the ability to produce product for a much bigger estate. Given this growth, I’m confident that suppliers will be keen to work with us.”

When it came to recruitment Mike was an exception to the rule, nearly all the participants said that recruiting the right people was an issue or a major issue for their businesses. Having a recognisable brand name on the high street was seen as a definite help for Subway.

A number identified the fact that the fresh produce industry has an image problem – either because it has a bad image or no image at all.

Frank Robinson of Produce World said: “The industry can be seen as uninteresting and dull, with many people being ambivalent about it. That’s because they don’t know what it has to offer, and, in fact, that it’s dynamic, exciting and fast paced. The supermarkets recognise the value of the category and the importance of having the right people to drive growth and change.”

Mark Newton of Freshtime agreed: “For us recruitment is an issue, but not a major one. Location can be a problem, but it just means we have to work a bit harder to sell ourselves. For the industry as a whole it is a concern.

It’s not the sexiest of the industries and good agronomists, in particular, are in short supply.

However, it was in the area of commercial and sales staff, and senior management that most admitted there was a very real problem.

Popular solutions for solving these problems adopted by the different companies represented included graduate recruitment, and training and developing junior staff to fill senior roles. Also two of the companies have started, or were considering starting, apprenticeship schemes.

While there was no clear trend in terms of the way that their businesses had performed over the past 12 months, most were optimistic about next year including, surprisingly, the one retailer interviewed.

Respondents were also asked about their ‘wish list’ for 2015 and this yielded some surprisingly diverse answers including: • An upturn in the market • Good graduates who have a desire and enthusiasm to work in the industry • Consolidation of the grower base • A robust and restructured Tesco • Changes around pricing to ensure that costs such as utilities and minimum wages costs can be passed on • A new government investment that is willing to invest in food security • A joined-up approach between retailers and their suppliers with long-term (five to ten year) commitment Guy added: “I’m sure all of us would like to see these changes come about in 2015.

As a company we have been working with a number of universities, schools and industry organisations to promote the industry, to raise awareness of the great opportunities it offers and to encourage more graduates to come into fresh produce and food manufacturing - so we are doing our best to make sure that at least one of those wishes comes true!” D MorePeople is the leading recruitment and training agency in the ‘fresh’ sector, providing services that cover fresh food, fresh produce, horticulture, and agriculture as well as the garden and leisure industries.

No other agency can equal its breadth of commercial experience across all these sectors.

www.morepeople.co.uk

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Ready,

steady,

Time: the key ingredient in the recipe for successful food manufacturing.

By Jonathan Orme

A

s shows like ‘Ready, Steady, Cook’ and more recently, ‘The Great British Bake Off’ remind us, when it comes to food, timing is everything. And what’s true for your kitchen is even more so for the food manufacturing industry, where managing multiple ingredients, complex processes, and often a diverse range of products for an increasingly demanding customer base is a daily challenge. Central to it all is the need to ensure that the right quantity of the right materials/ingredients are at the right place to undergo the right processes at the right time. Unlike your kitchen where a mistake might at worst ruin a meal, a mistake for a food manufacturer might not just ruin an entire batch of thousands of products, it might jeopardise a vital business relationship with a customer or supplier.

Food manufacturers have therefore long understood the necessity of accurate planning and scheduling for successful food production and have typically relied on specialist IT solutions to provide assistance in this area.

However, the process of actual food production exists in the context of, and

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Jonathan Orme

cook

relies on, all the other interconnected business processes that sit either side of it. For example, sales orders need to connect fully to purchase orders, demand forecasts, stock control, production planning, warehouse, and delivery. Often the common thread running through all these connections, and the wider link of the supply chain, is the need for complete trust that every process involved is handled in a timely, accurate, and completely transparent way. As competitive pressures increase, the criticality of timeliness becomes even more acute across the entire business.

This is why leading food manufacturers are turning away from loosely connected disparate systems and increasingly putting their trust in fully integrated, state-of-the-art, Enterprise Resource Planning (ERP) systems. A leading example of this comes from UK author, Exel Computer Systems plc, which this year celebrates 30 years’ of delivering manufacturing IT solutions to manufacturers across all sectors, including food, with customers making products as diverse as cakes, confectionery, cheese, and pickles.

With its origins in the time critical world of planning and scheduling, Exel arguably understands, more than most, the critical time requirements of food manufacturers throughout their entire business, and its EFACS E/8 ERP solution reflects this.

Take Bennett Opie for example. One of the oldest private family owned food companies in the country, Opies has grown from humble origins in 1880 to become the leading manufacturer of quality pickles and preserves enjoyed by families in the UK and across the world.

As such, the £24m turnover company has built an enviable reputation spanning over a century, whilst having to adapt to huge changes in manufacturing and production processes, as well as technology. When the time came to replace its fragmented IT and paperbased systems, it was essential for Opies to invest in an ERP solution that would best meet its current and future business needs while protecting its all important reputation for quality and service.

Paul Fox joined Opies in 1999 and is commercial director. He outlines the main challenges facing Opies and many other food companies. “A food company

IT

‘

like ours has three main considerations: forecast accuracy, stock control, and production. If the forecast is wrong, you either end up making too little or too much product – in other words, the wrong amount of the wrong product at the wrong time. If your stock control is poor, which in our case is complicated by sourcing products from all over the world, many of which have very narrow windows of availability and which are highly susceptible to disruption, you either end up with surplus stock which is waste, or a shortfall. In the case of the latter, this puts acute time pressure on the manufacturing and production side of the business because failure to get each batch right first time can make the vital difference between meeting customers demand or not. In terms of production as a whole, you need to maximise the efficiency of your product lines to avoid costly downtime due to poor planning, especially where lengthy changeover times are involved.”

Opies recognised that making the best ERP investment involved much more than simply selecting the right system, it would involve building a relationship with a vendor that would

stand the test of time. “We had no interest in sales pitches – we just wanted a company to demonstrate how its solution could help our specific requirements. We knew we would need to develop a long term partnership with a supplier that would help show us the possibilities a modern, integrated ERP system could offer, and how to make best use of these.”

Given Exel’s experience it is no surprise that EFACS was chosen and has been more than able to help Opies overcome these challenges. At the heart of this are the considerable timesavings, which have subsequently been re-invested in business process improvement in every area of the company. Exel’s deep industry knowledge directly contributed to this also, as Fox explains. “We knew we were doing things in various ways that weren’t working properly. Many times our Exel consultant would make suggestions about doing things differently that had a real impact on our overall business approach. This was exactly what we needed and as a result, we ended up with a business in much better shape than when we began, and much better than we expected.” He continues: “We now had complete and utter confidence in our ability to make the

right decision on what to make, and when, for our entire product range for our full 12 month forecast.”

When it comes to Key Performance Indicators (KPIs), timeliness once again features in a prominent way with Fox beginning by citing an increase in ‘right first time’, followed by a decrease in inventory; an increase in customer service, and a traceability system that allows a forward and backwards trace to be completed in minutes. His conclusion is one that every food manufacturer would readily understand and aspire to.

“Our stock levels are always right, our production and work flow is always right.

Our system just gets it right, every time – what more do you need?” D Jonathan Orme is sales operations & marketing manager for Exel Computer Systems, a leading UK software author.

The company celebrates 30 years of developing, implementing and supporting business software solutions in 2015, and with hundreds of successful implementations and thousands of users around the world, Exel has a proven track record of working with some of the world’s most well-known organisations.

www.exel.co.uk

This is why leading food manufacturers are turning away from loosely connected disparate systems and increasingly putting their trust in fully integrated, state-of-theart, Enterprise Resource Planning (ERP) systems

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TasteTest

Filling a gap John West Spreadables have been launched in response to consumer research that revealed some consumers find the preparation time for canned fish time-consuming.

Presented in convenient 80g ring pull cans the range comprises six flavour combinations from across the world, including tuna Mediterranean style; salmon with mint and yogurt and mackerel with wholegrain mustard. www.john-west.co.uk

The single serving and lack of draining was very convenient, and Spreadables certainly provided a quick sandwich filling. The salmon mint and yogurt flavour was truly delicious, and the tuna Mediterranean style was ‘rich and tasty.’ The mackerel with wholegrain mustard was also a hit, described as ‘scrummy…the mustard wasn’t overpowering and the filing was moist and tangy.’

Not your average crisp Made with potatoes unearthed from the rich soil of the fenlands, twice cooked for double enjoyment and naturally flavoured with flair, these quintessentially British crisps are true Corkers.

What makes Corkers crisps so special is the fact they are made from delicious Naturalo potatoes, grown in the black, peaty fenland soil of Cambridgeshire, which give the crisps a unique crunch and makes them perfect for frying.

Not only are the potatoes grown on the family farm but it’s also here that they are hand-cooked to perfection.

Ross Taylor, Director of Corkers Crisps, says, “Our family have

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Jelly good fun Naturelly’s Jelly Juice is the brainchild of founders Dean Dempsey and Kate Fenton, who struggled to find nutritious drinks and snacks whilst on day trips with their children. Being frequently presented with an array of unhealthy options containing unnatural and artificial ingredients inspired the pair to combine a natural nutritious drink and snack into one, and Jelly Juice was born.

Made with 100 per cent natural ingredients, Naturelly’s Jelly Juice provides children with the RDA of vitamin C, as well as being free from gluten, wheat, diary, nuts and gelatin and suitable for vegetarians and coeliacs.

Despite only launching in winter 2014, Naturelly Jelly Juice has already been internationally recognised by the World Beverage Innovation Awards, in the Best Children’s Drink category.

Naturelly is available now in the Totally Tropical flavour from selected stockists and online at: www.naturelly.co.uk

What an unusual product! The team were very impressed with the natural tropical fruity taste of the product, as well as the fact it represented one of their five a day. But the juice really came into its own when children sampled it. They loved the jelly texture (which in truth some adults struggled with) and the fun pouch packaging. And parents appreciated the fact the natural gum used to create the ‘jelly’ factor also worked to keep children full for longer. ‘A juice that has no additives and is free from so many allergens is a welcome addition to what’s currently available for children to drink while out and about,’ added one reviewer.

been farming potatoes since the 1800s but it was actually on the ski slopes four years ago, alongside my best friend Rod, that the idea for Corkers was born.

We haven’t looked back since, securing listings everywhere from the National Trust to Waitrose, receiving plethora of Great Taste Awards, the accolade of Potato Grower of the Year and we even have a couple of Guinness World Records to boot! For us, Corkers is a celebration of the quirks, tastes and traditions that make Britain so great.”

They are available from selected Waitrose stores, Waitrose.com and online at: www.corkerscrisps.co.uk

Well, the Team certainly found these crisps to be corkers! Every flavour got rave reviews, especially the Sea Salt and Cider Vinegar, which was regarded as ‘a perfect balance of both ingredients, with neither being overpowering.’ The Sea Salt and Black Pepper were powerful and hot, and the Gressingham Duck and Hoisin Sauce were the Ed’s fav: ‘Gosh, these are so good. Tangy and addictive, eating just the one packet is the biggest struggle,’ she said.

The use of local ingredients and the strong British heritage of the crisps was also a bonus – the team likes to support East Anglian products where possible!

TasteTest Artisan olive oils Olivence – the Provence Olive Oil Society - is celebrating the arrival of the new harvest’s oils and new stockists.

Olivence represents producers from five of Provence’s eight PDO (Protected Designation of Origin) areas, where olive oil is created in small craft units and in many cases still harvested by hand. Sold under the brand names of each producer, the formation of Olivence enables these small specialist producers to market their wares outside France.

Despite being located within two hundred kilometres of each other, Olivence members – Moulin CastelaS, Moulin Cornille, Codefa, La Lieutenante and Vignolis – make unique oils with distinctive tastes and personalities, even within their PDO appellation. The Olivence portfolio is now available in prestigious locations including Fortnum and Mason and Aqua Shard. www.facebook.com/ TheProvenceOliveOilSociety

Pearls of wisdom The Ed was quick to volunteer to review the samples of these oils. She wasn’t disappointed. ‘The Picholine variant from Mouline Cornille had a distinctive flavour, rich and peppery,’ she said. ‘The flavour was enough to stand alone as a salad dressing with just vinegar added, but also was very successful as a base for more complex dressings.

‘The Fruite Noir from Moulin CastelaS was milder and great as a base for cooking. I also love the matte black tin packaging of Moulin Cornille – attractive and practical (speaking as someone who has dropped a glass bottle of olive oil on a slate floor.) Every dish I’ve used them in has been delicious! I’m on my way to being a PDO olive oil convert.’

Fresh from the oven Frankonia The Breadhouse is the answer to all of London’s wholesale baking needs.

Committed to baking high quality bread, pastries and bespoke products, Frankonia is a 365-day operation, making it one of the UK’s leading wholesale bread houses.

After a successful 11 year career in the City, founder Birgit Gunz recognised a gap in the market and Frankonia was born – starting as a shop in Wimbledon in 1998. The wholesale demand for Frankonia grew very quickly meaning Birgit soon concentrated solely on this market whilst still keeping the breads and pastries hand-made and artisan.

Signature products that Frankonia bakes and supplies include different style rye breads, pretzels, slow fermentation

sourdoughs and a large range of breads for afternoon tea.

Frankonia is now a business that turns out over 3.5 million products a year to a client list that includes some of the greatest brand names in the hospitality world. www.frankonia.co.uk

From tasting the breads, it is clear to see why Birgit’s client list includes the likes of Simpson’s, Selfridge’s and The Savoy Hotel. We tried the Foccacia with fennel both as a round and as rolls, bocadillo rolls, and tear and share tomato, and olive varieties. Simple and very quick to prepare, the products smelled, looked and tasted home made.

The focaccia rolls were particularly spectacular, just melting in the mouth and transforming a burger into a gastronomic experience. ‘I’ve not had bocadillo rolls before,’ said one tester. ‘But the soft airy texture combined with the crisp crust is now something I will be looking out for!’

JOOLS is a fruity green tea drink that features unique vitamin rich flavourfilled popping pearls. The collection currently comes in three original detoxifying green tea flavours that are brimming with health benefits. Each one contains the special delicate kelpbased pearls nestled at the bottom of the bottle filled with essential vitamins and nutrients from exotic super fruits, which explode in the mouth for little pops of pure pleasure and a completely unique taste sensation!

The three JOOLS in the inaugural collection are Lychee JOOLS in Apple Green Tea to refresh and re-hydrate, Acai JOOLS in energising Cranberry Green Tea to revive and rejuvenate and Acerola (a type of cherry) JOOLS in Mango Green Tea to nourish and revitalise. The fruit flavours and pearls in each of the JOOLS drinks have been designed to perfectly complement one another.

JOOLS is available from Holland & Barrett, Wholefoods, Harrods and via Amazon and Ocado. www.joolsdrinks.com

JOOLS definitely got the attention of the team. All agreed the fruity flavours of the drink were natural tasting and refreshing, and those who liked the pearls were enthusiastic about having that little extra pop of flavour. ‘They just melt away to nothing but give a little zing,’ said one tester. ‘I also like that the flavours are designed to offer different healthy benefits,’ added another. ‘I would definitely buy this over a fizzy soft drink!’

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Challenge or

opportunity?

Phil Davidson takes a look at the issue of sustainability in packaging

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ne of the most pressing issues facing society today, sustainability is a matter, which has implications for almost every industry. The packaging industry is no exception to this. A recent survey by HAVI Global Solutions revealed that sustainability is considered one of the greatest challenges to companies within the industry. Interestingly, it is also considered to be the greatest area for opportunity. Significant progress has undoubtedly been made in recent years with regard to sustainability.

Lighter weight packaging, recyclable and renewable materials as well as increased consumer awareness have all played a role in reducing waste levels. However, the fact that this issue remains one of the greatest challenges to companies

Phil Davidson

demonstrates the amount of work that is yet to be done. In order to gain a comprehensive understanding of this topic area, it is important to assess the developments, which have already been made, in addition to the areas for growth and expansion.

One of the most effective preliminary steps to take in reducing waste levels is to start at the very beginning. In essence, this involves examining what components make up a product. Many of today’s consumer products have been manufactured from recycled products.

A key example of this is aluminium, which is reused to make a wide range of products, from airplane parts to building facades to beverage cans. While it may seem obvious, maximising the use of recyclable components and minimising

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the creation of non-renewable materials is the most effective ways to have immediate impact on the waste stream.

Similarly, lighter weight packaging is a trend, which has taken off in recent years and has the potential to play a vital role in reducing levels of waste within the packaging industry. One of the key drivers for this has been a series of directives from the European Union, ensuring that all member states are committed to minimising the use of packaging in their products. Alongside this, we have seen an increased awareness among consumers of the environmental impact of the goods they purchase. Customers are increasingly likely to opt for goods, which are packaged in a minimalist, environmentally friendly way as they feel this corresponds best with their ethical values.

However, it is important to remember the purpose of the packaging itself.

If goods are packaged incorrectly or spoilt during transit, the waste caused by damaged products can be a larger contributor to the waste stream than the packaging itself. For example, it is estimated that 30 per cent of the world’s food is wasted due to spoilage.

Lighter weight packaging is a further key component of the holistic approach that is required to achieve higher levels of sustainability.

Moreover, intelligent packaging is an area, which has grown significantly in recent years and has been shown to help contribute to lower levels of waste in packaging. A key aspect of this is Time­Temperature Indicators (TTIs), which allow for both manufacturers and consumers to know if a product has been temperature abused. TTIs can be placed within shipping containers or directly onto the products in the form a small self-adhesive label. If the goods experience abusive conditions, the indicator will change colour, highlighting that goods have been spoilt. By offering such speed, precision and clarity, this form of intelligent packaging helps to ensure that fewer products are damaged during transit, consequently reducing levels of waste.

As with any large-scale issue, it is vital to bear in mind the importance of education. There have already been

Most importantly, companies must assess their waste streams at every level, from the selection of raw materials, to the end of life of a product

Packaging significant breakthroughs in this domain. Thanks to local and national government campaigns, consumers are more aware than ever of their carbon footprint and the ways in which they can reduce this. However, many remain unaware of the specific recyclability of product packaging. An innovative way to counter this is through the use of logos, informing the consumer of the precise recycling requirements of a particular product. The logos have been proven not only to inform the customer, but also promote a perception of ‘greenness’ about the brand.

There is no denying that companies have come a long way in recent decades when it comes to managing waste and promoting sustainability.

Dedicated waste bins, EU legislation, and intelligent packaging are just a few examples of the progress that has been made. Most importantly, companies must assess their waste streams at

every level, from the selection of raw materials, to the end of life of a product.

Ultimately, companies must adopt a truly holistic approach to the issue of sustainability if they are to excel in this domain and seize the area of opportunity it presents. D Phil Davidson is European sustainability manager at HAVI Global Solutions, a professional services company dedicated to helping customers grow smarter by delivering strategic and operational competitive advantage from idea to end-of-life. HAVI helps customers better manage risk, achieve operational excellence and realise their growth strategies while addressing the most demanding, complex challenges across their business value chain.

www.havigs.com

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Sweet

logistics Martin Davidian explains why confectionery companies need flexibility to meet growing international demand

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he UK confectionery industry is growing at an extraordinary rate. The latest UKTI figures show this trend is a direct result of increasing overseas demand, with exports of chocolates, sweets and biscuits recently surpassing £1bn for the first time in history. Chocolate consumption in particular has demonstrated significant growth over the last two decades, with seasonal events, such as Easter, representing the biggest opportunities for chocolate manufacturers across the globe. In 2014, it was even predicted that chocolate Easter eggs were likely to be one of the nation’s top food and drink exports, following an increase in

international sales of more than £5m the previous year. As we move through 2015, we can expect to see continued growth across the sector as the UK’s home-grown confectionery brands use their very ‘Britishness’ to help them tap into the world’s sweet tooth.

The global ‘sugar rush’ British companies are now selling their produces to 150 countries worldwide, delivering homemade products to the very countries with which they are traditionally associated. Contrary to expectation, British firms are now sending wine to France, tea to China and increasingly, chocolate to Switzerland and Belgium. Chocolate

Special Feature - Logistics has definitely set the standard when it comes to chocolate consumption, but this increasingly global appetite for cocoa products means UK businesses are becoming less bound by domestic seasonal occasions, Easter included.

Instead, they might look to attract customers in Mexico ahead of Dia de la Muertos, where chocolate plays a central role in remembering loved ones.

The road to (sweet) success

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Confectionery supply chains can be complex and flexibility is fundamental, particularly during busy seasonal periods

exports from the UK to Switzerland have increased by 160 per cent in the last four years alone. But it’s not just established markets already well known for their chocolate histories and celebrations; emerging economies also represent huge opportunities.

While much of Western Europe and the US have long favoured chocolate as their guilty pleasure, China, for example, has only developed a taste for chocolate in the last decade. Without doubt, Easter

3. Customs regulations The fast pace with which duties and taxes change can make customs clearance challenging to understand – especially in the food and drink industry where each product will have different rules and regulations. Your logistics provider is best placed to have the latest customs information to hand, with specialists who can navigate any hurdles on your behalf, advising on the right solutions and services for your business’ needs.

Logistics has a vital role to play in connecting the UK with lucrative markets. Confectionery supply chains can be complex and flexibility is fundamental, particularly during busy seasonal periods. While shipping perishable items over long distances may seem daunting, the right support from your logistics provider can make a huge difference in providing local knowledge and strategic insight.

With that in mind, we have put together what we see as the biggest exporting challenges facing companies in the confectionery sector when exporting, along with our advice:

4. Choosing the right markets to enter Deciding which countries to export to can be confusing, especially if you are a relatively new business. You may find yourself in the middle of some conflicting advice and opinions, so trust your instinct, do your research but also, always speak to the logistics experts.

Their on-the-ground knowledge and experience will prove invaluable for both short and long-term decision-making, geared at making your business as profitable as possible.

1. Transporting safely and securely The delicate nature of chocolates and sweets means that timely and successful delivery is even more important, but finding a balance between value and speed can be a challenge with items like these.

5. Language barriers Communication is essential at all stages throughout the supply chain, and when shipping overseas language barriers can be difficult to navigate and sometimes slow the process down.

FedEx employs team members globally to provide a presence in 220 markets to ensure brand consistency for its customers across all borders.

2. Meeting and maintaining customer demand Efficiency and speed to market are important in positioning your business as leader of the pack in terms of quick delivery. Quality and presentation of the product on arrival should also be a top priority, as it certainly will be for your customers. You can never quite predict when a product might increase in demand, so be sure to plan accordingly and ensure employees are fully briefed for such an eventuality. Focus on agility and flexibility within your supply chain operations to keep your products in pristine condition, even when sending them over hundreds of miles of land, sea and air.

It’s an exciting time for UK businesses looking to broaden their horizons, particularly in this ever-evolving industry. By adapting logistical methods to support rapid globalisation and offering intelligent solutions, logistics providers can enable the growth of the UK’s booming confectionery sector and UK brands can benefit from a globalised market of opportunities.

Martin Davidian is managing director sales UK and Ireland at FedEx Express.

For further information, visit: www.fedex.com

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Special Feature - Logistics CASE STUDY Owned by true chocolate lovers, Lauden Chocolate believes its creations are an art form and has been producing highend, fine chocolates for over six years.

Founded by a husband and wife team Lauden Chocolate now exports around the world to countries including Russia, China and Japan.

After researching and refining the perfect blend of ingredients to create the ultimate chocolate experience, Lauden Chocolate only uses the highest quality ingredients by blending real fruit and the finest cacao to produce chocolates that not only look spectacular, but taste incredible. As well as capitalising on a unique Valentine’s Day tradition in Japan, where every business owner in the country gifts their employees with chocolates, Lauden Chocolate supplies a variety of premium retailers and Michelin-starred restaurants with its fine chocolates.

Beginning life in the founders’ home kitchen; Lauden Chocolate quickly expanded into a 600 sq ft unit and then a 3000 sq ft unit and now employs six members of staff.

The shipping challenges Chocolates are temperature sensitive and also require delicate handling, which makes transporting them over long distances more challenging. When exporting, Lauden Chocolate packs its chocolates with ice packs, but to avoid melting, the temperature must remain constant throughout the journey. As an artisanal chocolate company with the highest standards, it’s crucial the chocolates arrive at the destination in precisely the same condition as they left. Given that Lauden Chocolate now exports around the world, this is no mean feat.

Why FedEx Express?

Lauden Chocolate delivers to locations both in the UK and abroad, and needs a logistics partner which can deliver its chocolates on time, and with the high quality of customer services associated with luxury brands. An ambitious company, Lauden Chocolate originally approached FedEx due to its worldwide reputation and the range of services it offers.

With its specialist expertise of delivering temperature and time-sensitive products, FedEx now transports Lauden

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Chocolate the world over, including to countries with hot climates. As a company that prides itself on quality, having this level of service is extremely valuable. The FedEx International Priority service is particularly helpful, offering advanced shipment monitoring and personalised notification of critical shipments. Support is available roundthe-clock, giving Lauden Chocolate peace of mind that its products are in safe hands throughout the shipping process.

Stephen Trigg, artisan chocolatier, Lauden Chocolate commented: “As a company with growing international ambitions, having a logistics provider which grants us access to new markets is incredibly valuable. Before working with FedEx, we found it challenging to ensure our chocolates arrived at their destination tasting – and looking – exactly as they should. Lauden Chocolate is a luxury brand and this needs to come across in every interaction we have with the public.

When it comes to logistics providers, FedEx is undoubtedly a world leader. It is not only globally recognisable, but offers a premium service which reflects our core values as well.” D

IndustryNews

Paper popularity

Custom built pizza Project Pie, an ambitious ‘fast casual’ pizza concept which launched in San Diego in 2013 has opened its first European outlet in Dundee, with plans to add a further 60 locations across the United Kingdom and Ireland in the next ten years.

The investment in the 60-seater Project Pie eatery in Dundee’s Reform Street is over £500,000 and will initially create 26 jobs. The concept was created and developed by James Markham, a serial entrepreneur and pioneer of the ‘fast casual pizza movement’ that has taken America by storm. Susan and John Canavan of The Canavan Co. UK Ltd. have brought Project Pie to Europe, in partnership with renowned UK restaurant industry man, Niall Howard.

Sue Canavan, director, The Canavan Co. UK. Ltd., comments: “We all bought into James Markham’s philosophy when we saw Project Pie in California and knew this would translate seamlessly to Western Europe where there’s unquestionably room in the pizza market for a markedly different approach to what we already have here.”

Project Pie’s is famous in its homeland for its ‘Design – Build – Eat’ theme of ‘Artisan Pizza Custom Built

by You’. Customers can choose from a range of 28 toppings - including a range of cheeses, meats, vegetables and herbs and spices. The range of toppings will initially be sourced from the United States as Project Pie establishes a UK supplier network. www.projectpie.co.uk

Dairy free indulgence There’s great news for people who avoid dairy but LOVE ice cream. Dream has launched a range of dairy free ice creams that the company claims really do taste like ice cream, with a gloriously rich and creamy texture based on an almond recipe.

The four varieties are Velvety Vanilla, Salted Caramel, Praline Crunch and Mint Chocolate Chip; all in 472ml tubs.

Compared with a leading luxury vanilla ice cream brand, Dream Ice Cream Velvety Vanilla has around half the fat and about ten per cent of the saturates. It also has 30 per cent fewer calories. All varieties are gluten free and suitable for vegetarians and vegans. www.mydairyfreedream.com

Paper based containers are the preferred choice of packaging for consumers shopping for groceries and fresh produce, according to an international survey involving people from seven European countries.

Out of the 7086 consumers surveyed by YouGov, 4857 indicated that they had a preference for the type of container in which groceries and fresh produce are stored and displayed on-shelf. The survey gave the choices for container type as paper-based or plastic: Of the 4857 consumers who gave a preference, 68 per cent preferred paper-based containers compared with 32 per cent preferring plastic.

The same consumers were also asked, assuming that all other aspects of a product such as price and quality were equal, how much more or less likely they would be to buy a grocery product (e.g. fruit, vegetables etc.) from a retailer using paper-based containers compared to plastic containers. Out of all the consumers asked, 41 per cent stated either that the type of container made no difference to their likelihood to buy a product, or that they did not know. But of the remaining majority of consumers, 85 per cent stated that they would be more likely to buy a product in paper-based containers compared to plastic containers.

FEFCO’s Secretary General, Angelika Christ, commented: “The findings show that paper and corrugated remain the most popular form of packaging across major countries in Europe. Conclusion: the results show that consumers are significantly more likely to purchase groceries, including fruit and vegetables, if they are displayed in paper based containers than if they’re displayed in plastic.” www.corrugated-ofcourse.eu

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Avoid the

grind

Managing coffee price differentials.

By Michael Schwartz

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offee is one of the most highly traded commodities, second only to oil. It’s a highly volatile commodity and prices are on the up. While the majority of global stock markets have been out of form recently as investors fret over the state of Europe’s fragile economies, coffee has bucked the trend. In October it reached a two-year high, with the price of $2.21 a pound. A year ago, the beans were trading just above $1 a pound.

Part of the reason for this is that in Brazil, the world’s biggest producer, a severe drought has threatened next year’s crop. Prices have been driven higher in the expectation of a shortage.

Blenders have always worked hard to maintain prices and need to keep a careful watch on the origination markets to assess trends that could cause price movements. With increasing volatility, this is becoming harder to do without the right tools in place to support origination and prevent errors.

Michael Schwartz

For compliance and quality reasons, lot identity must also be tracked when coffee is bought, stored, and sold. Coffee companies require traceability from the point of origin to the point of final delivery.

Throughout the coffee value chain, accurate and timely information must be tracked on product grade and quantity as the raw materials are procured, processed, packed, transported, and exported. Coffee companies have complex supply chain requirements for traceability as well as measuring and accounting for grade variances for moisture, screen size, and foreign material. Because of the global nature of the supply chain, these companies must accurately track and optimise complex itineraries. Multiple origins, points of pickup from each origin, modes of transportation, and destinations must be tracked. All while tracking the traceability from as far down the supply chain as is possible across hundreds of unique grades.

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Special Feature - Coffee Coffee companies now require detailed inventory information including quality, cupping results, storage location, certification details, bag size, and crop year alongside claim settlement functionality based on weight, quality, and supplier

The price a coffee producer can get is dependent upon the product’s unique characteristics in the way of flavour and quality. However, coffee is frequently treated as a homogeneous product, where its price is set based on its futures contract.

The difference in price between the value coffee trades for on the exchange and the price that coffee is locally available – the price differential – is impacted by the origin as well as the global demand and supply levels for the particular coffee. For coffee traders, this presents a significant challenge: they need to know the average differentials at which they have bought and sold their product so they can make fast trading decisions. To accomplish this, they require real-time information on their positions and average price differentials.

Protecting their margins is of utmost importance for traders, and particularly for coffee traders, where margins are razor thin. Even with the most effective

hedging strategies, the business can lose money if coffee traders do not closely monitor the weights and quality of their traded product.

When moving coffee, weight losses can occur both naturally and deliberately by the shipper and these shipments need to be tracked accurately to ensure the product stays within contract tolerance. It is typical for more than half of coffee shipments to end up in weight claim settlements.

Likewise, the quality or grade of the product must also be effectively tracked to prevent losses to the business when the shipped quality of the sample does not meet the contracted quality.

Accurate data is key.

To maximise profits, traders need to track inventory cycle days as they want to minimise the amount of time coffee stays in inventory — each additional inventory day adds additional storage costs. They need to focus particularly on inventories that are stuck for the longest period of time so that they can make decisions that will move these along faster.

Managing price volatility To manage commodity risk and support business decision-making, too many commodity companies are using older technology, even spreadsheets, and out-dated, incomplete data. Coffee companies need the right tools to effectively manage the following business challenges: price volatility, continually changing positions and price exposures, and a lack of real-time information in their origin to destination supply chains.

Today’s coffee markets are tougher than they have ever been. Prices across commodities continue to be extremely volatile. As prices change, coffee companies need to see exactly how this affects their operating margins so they can take appropriate actions.

Smell the coffee It is no longer sufficient for coffee companies to rely on first-generation commodity management software that provides only monitoring and reporting of historical data: coffee market participants need agricultural commodity trading software that also includes advanced analytics and realtime decision support tools to track positions and price differentials.

Transparency across the supply chain is key so that instead of vital information being squirreled away in individual spreadsheets or siloed systems, it is brought together in a single, central system to enhance decision-making.

With the latest end-to-end systems in place, companies can ensure visibility from farm to cup.

Coffee companies now require detailed inventory information including quality, cupping results, storage location, certification details, bag size, and crop year alongside claim settlement functionality based on weight, quality, and supplier. As freight is one of the largest contributors to costs, insights to help companies make the most profitable shipping decisions (FOB, CIF, CNF) are also a necessity.

It’s time to ditch the old-fashioned methods and join the modern era. Smart commodity management solutions have developed to meet the needs of today’s commodity companies for advanced analytics and decision support. D Michael Schwartz is marketing director at Eka. Eka is the global leader in providing smart commodity management software solutions.

Eka’s analytics-driven, end-to-end commodity management platform enables companies to efficiently and profitably meet the challenges of complex and volatile markets.

For further information visit: www.ekaplus.com

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A healthy

revolution Leon Restaurants looks set to revolutionise the fast food industry with the simple aim to provide ‘good food that does good’ with an intelligent naturally fast growth strategy

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n 2004 Allegra McEvedy, Henry Dimbleby and John Vincent opened their first Leon restaurant on Carnaby Street in London specialising in seasonal, naturally good fast food. Over the last 11 years the company has grown to 21 sites with a focus on high profile locations and plans to open a further 12 in the next year. The vision for the business came to John and Henry when they were working as business consultants and were becoming increasingly fed up with the cold sandwiches and greasy, sugary motorway fast food. “It occurred to us that there is nothing in the word ‘fast’ nor in the word ‘food’ that meant that fast food had to be bad food,” John Vincent, co-founder and CEO, explains, “so we set about to rescue and re-invent fast food.”

Its values are simple: to make it easy for people to get food which not only tastes good but does good, not just for the consumer but throughout the complete supply chain.

The restaurant operates seasonally with four different menus throughout the year, plus a core

Leon Restaurants menu of fast food classics such as its Fish Finger Wrap, Original Superfood Salad and Chargrilled Chicken Burger.

On a daily level the company offers breakfast, all day, snack and children’s menus offering healthier alternatives to the fast food usual of burgers and breakfast muffins as well as range of original recipes from salads and rice boxes to breakfast egg pots and wraps.

Where possible the menu also includes a variety of allergen free, vegetarian and vegan options. Sites in Bankside, Ludgate and Spitalfields also offer a sit down, table served dinner menu. Much of the food is inspired by the founders’ Mediterranean roots where the food is naturally flavoursome and healthy, but the company is also keen to draw on classic British favourites to offer a diverse range of healthy food. This year’s spring menu, which launched on 16th March, includes lamb and rhubarb

Koresh and a lamb kofte kebab. To prove that this type of food can be delivered on a fast food platform, the restaurants remain true to the traditional fast food set up. John explains: “The restaurants use the traditional fast food model, of flying down a chute on the passé. It’s fast and it’s convenient, and it’s served to you in a sunny environment by fun, positive people.”

Intelligent growth So far this model has proven successful.

In 2005 with its first restaurant a year old, Leon was awarded the ‘Best New Restaurant in the UK’ by Observer Food Monthly, and the company won a ‘Good Egg’ award in 2008. However, perhaps one of the company’s greatest achievements to date was winning the flagship site at Heathrow Terminal Two in 2014 after competing against 40 other operators for the location. Leon is the only fast food brand available at the site. “To get a site that ten

years ago would have been occupied by a traditional fast food player like McDonald’s or Burger King was a really big step,” John expresses. “When we launched Leon, we wanted to challenge the fast food industry. It feels like people are ready for the challenge now.”

Response to the restaurants is positive, the company regularly receives requests to open up in other major UK cities but it approaches growth intelligently: “We want to grow fast, but safely. Naturally fast growth.” In the next year it plans to open up a further 12 restaurants with its 22nd site opening on the 22nd March on Kingsway, in Holborn.

Leon Restaurant’s commitment to doing good is not limited to how healthy its food is; it also focuses heavily on being a socially responsible and sustainable company. The company works very closely with its suppliers and where possible will use locally sourced ingredients and has been recognised by the RSPCA for the care it takes in sourcing. It was a founding member of the Sustainable Restaurant Association

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Leon Restaurants

set up in 2010, which commits to helping restaurants become sustainable when sourcing ingredients, engaging with communities and managing impact on the environment. A full breakdown of the company’s sustainable activities can be found on its website, and includes managing the whole food chain wherever possible down to how supplies are delivered to the sites and how fresh

left overs can be used to charitable cause.

2012 saw the company set up the Leon Foundation, a not-for-profit organisation aimed at making it easier for everyone to eat good food through a number of initiatives with communities, including schools and hospitals.

Leon Restaurants is a passionate and motivated organisation, focused on good food and promoting positive wellbeing.

As a company it has high aspirations to be in every major city in the world but its approach allows its growth to happen safely and naturally. John sees the company as the future of fast food and plans to have restaurants opened across the country in five years time; he also hopes to have expanded outside of the UK to America. It is a fast growing company with big hopes, but its revolutionary approach to the fast food market makes these hopes seem realistic and the future for Leon restaurants looks positive. D

www.leonrestaurants.co.uk

Puro Coffee Puro coffee was served on the first day of Leon when Carnaby Street opened. Since then over 12,100 acres of rainforest have been saved with the contribution of coffee sold in Leon stores. A great coffee needs a great machine, technicians on hand seven days a week to ensure it operates to an optimum level and highly trained baristas. Puro continues to provide all this to Leon and their super motivated and talented team does the rest.

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Source to sauce Bidvest 3663 is one of the UK’s leading foodservice providers, supplying to chefs and caterers throughout the foodservice industry

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perating from four support centres and 21 depots Bidvest 3663 employs staff throughout the UK. “Within our business we have a strong passion for great food and pride ourselves on offering customers choice,” says Andy Kemp, group sales director.

That level of choice consists of both an award winning own brand range of 850 products, as well as over 12,000 products from the best foodservice brands. “Our ‘best of both’ approach is about offering customers a choice

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of excellent own brand and recognised branded products to suit their individual needs.

“By working with high quality suppliers, we can offer customers consistent quality products, which meet our strict QA and CSR policies and products that consumers are guaranteed to recognise and trust.

As a business, we have championed brands as long as we have existed, and the depth, breadth and strength of our relationships with branded suppliers, large and small, means that we have a fantastic resource of innovation, creativity and expertise to draw from,” he continues. A great value is placed on making customers’ lives easier, and through acquisitions and forming partnerships over the years, the business has created a specialist drinks division, as well as a catering equipment specialism. From disposables and packaging, cleaning, housekeeping and kitchen essentials, to tableware, beers, wine and spirits, customers benefit from a full scope of services.

Bidvest 3663 often launches innovative ideas to meet consumer demand in the industry, for example,

Bidvest 3663

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nd s, ners a 3 ck art 6 36 Sna ck P a KP t Sn

c fe r Pe

*AC Nielsen MAT 03.01.15 **AC Nielsen Total Impulse 52 wks to 29.03.14 †600 nat rep sample, adult snackers Dec 14 TNS

PERFECT PUB

KP Snacks - No.1 Snack Partner Trade partners of 3663 for ridged crisps, premium crisps and nuts McCoy’s - The UK’s No.1 ridge crisps* KP Nuts - The UK’s No.1 nuts brand** Hula Hoops - The UK’s No.1 fun snack brand† O’Donnells - Gluten free premium crisps Pom-bear - Great taste and gluten free

Grow your snack sales with...

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5561 3663 Perfect Pub A4 ad.indd 1

24/03/2015 09:27

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Bidvest 3663

Employing a food development team, consisting of time served industry chefs, the business works closely with its own suppliers sharing industry knowledge and insight, to ensure the products offered are relevant

the new ‘gluten-free made simple guide’, which will help customers tap into the £100m worth of ‘free-from’ business every year. “Additionally to this, the Beans & Steam coffee concept that we exclusively offer will help customers really drive their coffee offering, a market expected to grow to £16.5bn turnover by 2019.

We have also increased our ranges of other sustainable and ethical products such as Red Tractor, Fairtrade, MSC accredited and British,” Andy points out. “We have a real passion for food that is further evident through our own brand ethos, quality standards and processes. Ten per cent of our

own brand range is endorsed by Craft Guild of Chefs, and products are benchmarked against products in the market to ensure it is of the highest quality. Unless products are of an equal or better quality than competitors’ match, they don’t get into our range,” he adds.

Food development Bidvest 3663 maintains very strict product and supplier assessment processes with a focus on quality.

Highlighting that stringent regime, Andy details the process for two of its unassuming, basic products: “Our own brand baked beans are sourced from

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09:27

haricot beans, carefully selected in the US, tripled graded before shipping, transported sustainably, exactly filling 20 foot containers. At the factory they are checked again and graded specifically to meet our recipe, and checked again post-blanching before they are added to a sauce content of 53 per cent.

Delivered to customers in large 3.12kg cans ensures value and sustainability for foodservice caterers. Secondly, our 3663 own brand Red Tractor Cheddar cheese is made from milk sourced from family run rural farms in Northern Ireland. We use only milk from Red Tractor herds, which ensures there is a premium paid to farmers. Once the milk goes into maturation stores, it is then graded according to our specifications from six weeks on, and for taste and flavour profile, with the maturation process going to 24 months and beyond.”

Employing a food development team, consisting of time served industry

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3663 own brand white cheddar cheese

Heinz Foodservice Helping 3663 customers to make the experience.

Creating fantastic summer eating experiences for guests is all about serving really memorable dishes. That’s why this summer Heinz Foodservice is helping 3663 customers create delicious summer dishes that are perfect for all casual dining menus, BBQs and outdoor eating occasions. What’s more, it can present menu classics like Heinz Tomato Ketchup and Mayonnaise in quality branded caddies, ideal for passing everyone’s favourite sauces from table to table.

Bidvest 3663 chefs, the business works closely with its own suppliers sharing industry knowledge and insight, to ensure the products offered are relevant. The recent launch of a new initiative called ‘New4You’, promotes four new products each month, which the business believes are the best new products for customers to try. Furthermore, it has in place dedicated teams able to offer YAZOO YAZOO is the leading flavoured milk brand in the UK and is delighted to work with 3663, supplying educational, leisure and catering operations around the country. YAZOO is available in a range of pack sizes, the 475ml perfect for on the go and 200ml ideal for lunchboxes. The recipe is school approved and the new 300ml bottles meet new government regulations. The new YAZOO Yogurt Smoothies are 100 per cent free from artificial flavours, colours and sweeteners.

advice and support on key industry issues, such as the Food Information Regulations, The School Food Plan, Sustainability and Health and Wellness.

Through its Advice Centre, Bidvest 3663 provides support to customers through detailed knowledge of speciality products, cooking instructions and as well as nutritional information, which is specific to their businesses.

Understanding emerging trends on the high street ensures that it remains at the cutting edge of food industry developments. Commenting, Andy says: “Our insights team works with various leading research consultancies to gather industry insight and trends, which we then interpret to make relevant for, and to inspire our various customers. We also carry out our own research with customers to understand their own needs, what’s important to them when they buy, and what service excellence means to them. It is so

A food development chef developing fish recipes

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important that customers can rely on their foodservice provider to keep on top of customer insight.”

Efficient service In March 2014 the company opened a 91,000-sqft depot in Bicester, for the purpose of providing a more efficient service for customers. The majority of products can be stocked directly on-site, giving local customers access to a wide range of supplies, coupled with a voice-picking system that will improve accuracy of deliveries. “It will also reduce carbon emissions from the site with motion-sensor lighting, vehicle telematics and increased capacity vehicles. In November, we also opened a new site in Chepstow and moved our Swansea depot to a newly refurbished site nearby, to meet the increased demand across Wales and the South West. This is our first site to have solar panels on the roof, which

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deliver electricity to the depot and fast close warehouse doors to maintain temperature control. This is balanced across their overall infrastructure network which is both national and local, ensuring both the capacity to support customer growth, and also enough depots to offer a service that is local to customers giving them the best service levels and flexibility, whilst reducing the roadmiles needed to deliver food to customers.

“Providing a sustainable service and making it easier for our customers to be more environmentally friendly is important to us. Our award winning bio-diesel scheme has been running for over seven years and has generated carbon savings in excess of 30,000 tonnes,” points out Andy. Such success has been down to a collaborative approach with customers and specialist fuel producers, allowing the business to collect waste cooking oil from customers

Gluten free pulled beef from the new ‘Gluten free made simple’ guide

Bidvest 3663 A Trio Berry Amore gluten free dessert

and convert it into bio-diesel for use in its delivery fleet, as he announces: “We’ve also invested in a new Fleet of Euro6 engines that come with some great advances in technology, which cut fuel emissions to record lows.”

Supplier support

Red Bull Red Bull continues to drive strong growth year on year giving wiiings to 3663 and the Energy Drinks category.

3663 has a clear vision on how to grow the business and deliver results driving profit and incremental soft drinks volume. Red Bull continues to be a market leader, giving its consumers wiiings and revitalising body and mind.

As its clients are faced with the challenge of meeting the needs of the changing market, support from suppliers is essential as is innovation and inspiration to differentiate their offers.

“As well as developing their menus, we recommend that foodservice outlets should invest in their digital marketing and technology, as well as their physical environment. For us it is about providing a choice of products which meet customers’ individual needs, providing flexible ordering, recipe ideas and inspiration online or over the phone or value added services including insights, recipe ideas and benefits through the

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Professional Pastry Chefs tell us they prefer Tate & Lyle Caster and Icing Sugar*

www.sugarandsyrup.com * Based on research carried out by MMR Research Worldwide for Tate & Lyle Sugars in April 2014, out of 202 UK-based Pastry Chefs interviewed, 30 used www.foodchain-magazine.com 68% Tate & Lyle’s Caster and Icing sugars for baking.

PURE

. CONSISTENT . QUALITY

Y

Bidvest 3663 Safari loyalty scheme, all in addition to competitive pricing and monthly promotions,” says Andy.

The out of home food market is expected to continue to grow in value in 2015, following good growth in 2014, largely attributed to increased spending confidence among consumers, rising employment and increased disposable

Tate & Lyle Offering a wide range of high quality sugars and syrups, Tate & Lyle is a favourite in professional kitchens. Supplying foodservice operators with white, icing and brown cane sugars, ideal for creating great tasting desserts, cakes and pastries; the portfolio is available in a range of formats. From 500g through to 25kg, there is a format for every need and a product for a wide selection of sweet recipes.

Tate & Lyle’s brown cane sugars are rich in colour, texture and flavour, enhancing desserts or even sauces and glazes. The suppliers’ range of white baking sugars is expertly crafted for consistent results time after time. The fine white caster sugars are perfect for baking delicate items, whilst the golden caster sugar has added caramel notes. Lyle’s Golden has a unique place in professional kitchens.

From flapjacks to treacle puddings so many recipes depend on its unrivalled flavour and moistness.

income in households. However, as the industry grows, challenges are raised, including meeting far reaching changes in legislation, which has impacted caterers. Bidvest 3663 works across the foodservice industry, supplying various businesses from small independents to national accounts, including five star hotels, restaurants, contract caterers and pubs right through to schools, care homes, hospitals, universities and even the Ministry of Justice. “Competition is a key challenge in foodservice and the ‘new’ post-recession consumer is often discount driven, therefore it is far tougher for establishments to differentiate themselves on factors other than price and to encourage customer loyalty,” explains Andy.

Highlighting the opportunity for

increasingly dynamic foodservice market, as Andy explains: “We aim to get closer to our customers, ultimately helping them to grow. We are focused on delivering service excellence, great food and added value, as well as delivering great value for customers in the form of competitive prices and promotions.” With the aim to demonstrate its passion for food to customers; the business has trained 18 members of the sales team to be ‘food champions’ on top of their sales responsibilities. Concluding, Andy adds: “Each food champion has a background in the food industry, trained in key insights, trends and new products, which they then showcase with their local teams so that they, in turn, can inspire their customers with

outlets to provide innovation and creativity on their menus provides significant opportunity for the business and its customers to excel within an

new ideas, recipes and innovation that can help them differentiate and refresh their menus.” D

www.3663.co.uk

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A tasty success McDonald’s Austria continues to prove that regular innovation and an understanding of its customers can go a long way towards the development and success of its brand

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B

eing one of the most recognisable brands in the world, McDonald’s is a familiar sight in over 100 countries, and that is no less true in Austria where the company has opened 194 branches since its first restaurant was opened on Vienna’s Schwarzenbergplatz in 1977. Last year, these restaurants made 562 million euros in sales to 158 million customers, provided work for 9500 employees, including 100 newly created jobs, and invested 150 million euros into continued development for the company in Austria. McDonald’s Austria’s main innovative focus has been about the customer experience by remodelling the stores for a simpler and more efficient service, and introducing a new ordering app and setting up a new delivery

service around Vienna. As well as this it continues to develop its menu and remains committed to its corporate social responsibility.

The remodelling of all restaurants across Austria has been underway for the last six years and has been run alongside the opening of new stores.

Since Food Chain last featured the company three years ago, it has opened a further 15 branches and plans to open a further three by the end of this year, the first of which will be in the town of Traun in Upper Austria. The remodelling itself consists of a new kitchen and service concept where the customer can order and pay via the QuickMac app, self order terminal or cashier desk and then collect their order at a separate counter. A further development, one that the company is keen to promote,

McDonald’s Austria

Self order terminal

is that “every burger is made ‘fresh for you’ on demand”, according to Andreas Schmidlechner, MD of McDonald’s Austria.

The App, QuickMac, is a significant aspect of McDonald’s current development plan. As customers are becoming increasingly connected through their smartphones, it is an important step to integrate this into the service offered in-store at restaurants.

McDonald’s Austria is one of the first countries in the world to develop and launch this service to its customers.

It allows the customer to order and pay via their phone to be collected at either McDrive or in-store thus reducing waiting times and offering a better customer experience. This app as been in place for over a year and has proven to be very successful. For those

customers without the app they still have the choice once in store to order via a self-service terminal, or with a cashier, with the goal to providing a more efficient service.

Another area where McDonald’s Austria is using technology to enhance the customer experience is through its online McDelivery scheme that launched in summer 2014 across 23 stores in Vienna. Despite the service still being in its youth, Andreas emphasises that “feedback is very positive as people appreciate our fast service and the quality of our products” and went on to explain that the company is currently considering offering the service in other urban areas throughout Austria.

What is clear is that McDonald’s Austria is using its knowledge and experience of the Austrian market to

deliver a continually developing and adaptive service to its customers.

Part of the McDonald’s Corporation’s strategy is to deliver locally-relevant restaurant experiences to customers and be an integral part of the communities it serves and this is evident in McDonald’s Austria’s operations. A big part of this is the way the company is developing its menu to engage in its social responsibility strategy within Austria. All food development for McDonald’s Austria is subject to market research and tasting, and is carried out in-house to ensure new items are developed in line with its own standards. New to the menu is the Grand Royal burger, described by Andreas as: “A next-level burger with top, high quality ingredients which will be on the menu all year round alongside one or two changing variations.” What is

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McDonald’s Austria OSI Food Solutions Austria GmbH & Co KG OSI Food Solutions Austria GmbH & Co KG is offering a broad product range consisting of meat products for McDonald’s Austria as well as for other divisions of the McDonald’s Group in Europe. The production and distribution programme includes the product groups ‘Beef’ (e.g., Hamburger and Hamburger Royal) and ‘Chicken’ (e.g., Chicken Patty Value and Chicken Patty Premiere). In 2014, OSI Food Solutions Austria GmbH & Co KG delivered approximately 21,000 tons to McDonald’s, thereof 8300 tons to the Austrian market. The first production of hamburger started in 1977 in Linz, and the location in Enns was established in 1990.

OSI Food Solutions Austria GmbH & Co KG is focusing on the production of high quality and innovative products and is supporting constant new product development – for example, the new Grand Royal Burger with 100 per cent meat from the Austrian Alpenregion.

significant about the burger is that it only uses 100 percent Austrian beef. Andreas explains that the company makes “regional commitment for the Grand Royal and use ‘Alpenrind’”. Alpenrind is a type of beef that can only come from three agricultural regions in Austria, therefore customers can be assured that they are eating locally sourced meat and McDonald’s Austria can make a significant economic contribution to the local farmers.

Local sourcing

The Kogler family from Upper Austria, one of McDonald’s Austria’s M-Cattle farmers

bösch bösch air-conditioning equipment offers cost-effective operation. When designing a unit bösch doesn‘t just look at the capital investment costs. This is because the operating costs exceed the pure cost of purchase within just a few years. Designing an appropriate solution for the McDonald’s Restaurants in Austria the bösch integrated air-conditioning units were born. bösch integrated air-conditioning units are supplied fully wired and operational, with heating, cooling and I&C technology. Even when the solutions are virtually the same, we are capable of accommodating even the slightest modifications. This is your guarantee for low operation costs and a perfect and healthy airquality for your customers and employees.

Working with Austrian farmers is something the company is especially proud of, currently working with 40,000 of the 200,000 farmers in the country. It buys most of its ingredients from these farmers including beef, potatoes, eggs, milk, flour and salad, and it ensures that most of these products are decorated with the AMA quality seal. Ten years ago the company set up a special quality assurance programme for all beef farmers; called M-Cattle the programme currently has 11,000 farmers signed up and serves to indicate McDonald’s commitment to responsibility. In a society where customers are becoming increasingly aware of business’ role in society it is crucial that McDonald’s can engage responsibly. Not only is it providing quality, safe produce to its customers but is operating within the national interest to use locally sourced ingredients.

McDonald’s Austria as a company represents the values of the McDonald’s corporation. The strategy to cater to the needs of the local customer base is critical for a global brand to survive

in over 100 countries and McDonald’s Austria is proving that this understanding of its customers is key to continual growth.

It isn’t just a steady commitment to opening new stores around the country that has provided the company with its success but its commitment to providing a quality customer experience, keeping up-to-date with technological trends and maintaining its social responsibility. As a brand the success and world leading position of McDonald’s is irrefutable, but the company in Austria remains aware that this position is only maintainable through continued investment and innovation. When asked about where he saw the company in five years time, Andreas answered, “still being the number one burger in town”, and as long as the company maintains its current performance it looks set to achieve this. D

www.mcdonalds.at

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Global eating In every single dish it creates, KK Fine Foods adds its most important ingredient…passion

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K

K is a passionate, fast moving business built on family values and integrity with a forward thinking corporate focus. Established in 1987 in the kitchen of its founder and CEO Leyla Edwards it now employs in excess of 250 people, priding itself on a commitment to foodservice, retail and catering sectors. “The ethos of the company is that we create food that you would make at home, that has always been a key passion,” says Samir Edwards, managing director.

As a UK award-winning supplier of frozen food and ready meals to pubs and wholesalers, the business has

Samir Edwards

become a recognised manufacturer of high quality meat, fish and vegetarian meal solutions. “We began operating as an artisan style business, making everything by hand, with good, rustic, chunky looking vegetables and a real home cooked taste, and we continue to maintain that within what we do.

There has been a lot of focus in terms of product process and how we develop products, aiming at recreating a big kitchen, rather than looking at it as mass production. This is key to the business, we are all about food and focus our energy on making sure that we can produce the best quality products,” explains Samir.

KK Fine Foods

‘

For us, it is all about relationships and delivering what you say you are going to deliver.

As a family owned business, there is a lot more passion, a lot more energy, and ultimately care and attention

The unbroken record of growth since the business began highlights the company’s commitment to quality.

“Developing and delivering a fantastic product ensures we are used time and again by our core customer base,” adds Samir. Working with many of the major food service brands in the market today, KK employs a dedicated team of account managers and development chefs, allowing the organisation to remain ahead of the game in product development and innovation, working in line with its desire to not simply be a manufacturer, but a passionate creator.

That essence of creation is still

very much an obvious element to the business today, as Samir points out: “Innovation is key, and even with commoditised products it is still important to innovate and take to the next level, both with ingredients used, and the cooking process.” One of its most popular dishes remains its lasagne, with recipes to suit all types, and its commitment to producing a fully baked Al Forno product in both individual and multi-portion format, giving a traditional finish. “We pride ourselves on this product, which has grown to become our biggest category range, for which we use some of the finest Italian ingredients.

“If you rest on your laurels, you are very quickly going to get over taken, and that has led us to introducing some unique processes into our business, including our sous vide capability, which is very innovative in the market place,” he continues. The technique, which has been the secret of great chefs worldwide for decades, involves cooking food in vacuumsealed pouches submerged in a water bath held at a precisely controlled temperature.

This method eliminates guesswork and allows its customers to cook foods with incomparable taste and texture: steak perfectly cooked edge-to-edge, juicy tender chicken breasts, and ribs with the meat literally falling off the bone.

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KK Fine Foods

“We put a lot of energy into how we launch products, using a large process team to achieve results as a menu driven business. We need to be very much focused on that element of the job with the ambition to take an idea from the kitchen to produce a quality end result,” points out Samir.

The process behind food development begins with the new product development team, creating dishes with the aid of market research to determine current trends. By undertaking a great deal of investigation before developing a brief with a client, KK is able to be much more proactive on developments, as he continues: “Twelve months ago there was no demand for Korean curry, but through remaining at the forefront and predicting the development we have been right on the money in terms of the timing of the product, and the feedback has been that it’s been one of the best products available.”

Having just completed a £4.5 million extension to the main factory with new production lines, the business is able to vastly improve its capacity and efficiency as using the additional capacity to cater for the growth that the business is seeing with its current client base. “It’s one of the best manufacturing sites in the country, which has been built to a very high spec.

“Along with that we have also made significant investment in personnel, employing a number of key people to take us forward as the business continues to grow,” explains Samir.

Developing strong and long lasting

relationships that work to support the company’s growth is important from many aspects, particularly so with the innovative aspect of product development. Concluding, Samir highlights: “For us, it is all about relationships and delivering what you say you are going to deliver. As a family

owned business, there is a lot more passion, a lot more energy, and ultimately care and attention. Building upon our experience within the food business, our aim is that clients look to us to develop solutions, and that we are always their first point of call for every brief.” D

www.kkfinefoods.co.uk

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London luxury

Celebrating its 30th anniversary, London Marriott Hotel Grosvenor Square continues to build on the results of its now well-established Michelin Starred Gordon Ramsay restaurant

M Media wall

Lobster, Tiger Prawn & Salmon dumpling

maze chefs

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arriott International, Inc. is a leading worldwide hospitality company with a heritage that can be traced to a root beer franchise, first opened in Washington DC in 1927 by J. Willard and Alice S. Marriott. The introduction of food to the menu was the first step in what would become an ongoing expansion of the company, which today continues to benefit from family leadership. With over 4100 lodging properties in 72 countries and territories around the world, including 60 operating in the UK and Ireland, the business reports annual revenues of $13 billion.

A well-crafted blend of contemporary chic with classic luxury, the five-star London Marriott Hotel Grosvenor Square is located in fashionable Mayfair, just seconds from Park Lane and Oxford Street, boasting one of the best addresses in London. In 2009 the hotel was the beneficiary of a multi million pound refurbishment programme, which transformed the premises from a grand establishment to an ultra-luxurious property. The project included the creation of 45 executive rooms and suites (12 with a private garden); 92 standard deluxe and superior bedrooms; an exclusive Club Lounge and an award winning cocktail bar – The Luggage Room.

The hotel’s major refurbishment was

The Luggage Room undertaken under the watchful eye of United Designers who took all aspects of the hotel forward to the modern day with sensitivity and style in a bold design statement for a branded hotel group.

Originally built as a stately townhouse, and inspired by the grand residences of Mayfair, London Marriott Grosvenor Square fuses contemporary chic with classic luxury, offering guests today unique features such as fireplaces, fourposter beds, rose gardens and oak floors.

The hotel also maximised the building’s footprint by housing new meeting rooms, Club Lounge, gymnasium and cloakrooms in a disused basement car park. A new striking double-entranced marble staircase now leads down from the lobby to this reclaimed space.

As a result of this innovative approach, London Marriott Grosvenor Square has some of the largest pillar free meeting space in London: The Westminster Ballroom can accommodate up to 1000 guests for a reception or 900 for a meeting, offering 765 square metres of uninterrupted space, which can be divided into three sections for the ultimate flexibility.

London Marriott Grosvenor Square Located on one of London’s most historic squares, guests are able to discover the Capital and the prominent Mayfair district, whilst experiencing the polished accommodation combination of traditional elegance with modern comfort. In an ideal setting for blending work and play, the hotel’s historic past as a grand townhouse now welcomes guests with five-star luxuries designed amongst a variety of spacious rooms. In keeping with the elegant accommodation offer, the choice of restaurants completes the well-rounded offer.

The two restaurants, maze and maze Grill sit alongside each other within the hotel. Michelin starred maze serves French food with Asian influences in tasting-sized dishes, whilst maze Grill takes its inspiration from the informal

Bone in Rib-eye Both restaurants are part of the Gordon Ramsay Group portfolio, which consists of more than 25 restaurants globally, including seven Michelin stars.

Available for breakfast, lunch and dinner, maze Grill takes its inspiration from the informal style of Manhattan steakhouses.

The menu features an exquisite selection of different breeds and cuts of beef cooked over coal, alongside a number

style of New York’s grill restaurants.

The award-winning menu at maze combines French and Asian cuisine for an innovative tasting experience, whilst the sushi bar offers the freshest selection of sushi and sashimi, which guests can choose to order individually or as part of the sushi tasting menu. The cocktail bar also takes centre stage, serving up a wealth of classics with a twist – from salt foam margaritas to cherry wood smoked Manhattans and Cosmopolitans with yuzu. maze also offers private dining options, the Hampton and Somerton Rooms, which seat up to 40 guests each, and the Dalby Room seats ten.

Inside the restaurant, choose to dine at maze View with unobstructed views into the kitchen, seating up to 12. Or for an extra special dining experience, book the Kitchen Table in the heart of the busy kitchen, offering behind the scenes action for up to six guests.

of other grilled meat and fish dishes. In addition to delivering the very best in grill and steaks, the restaurant draws inspiration from its sister restaurant

and offers a selection of fresh sushi and sashimi. Presented with a warm New York welcome, expert advice on the wide range of breeds and cuts ensures customers are satisfied with their meal.

The beef on the menu includes Aberdeen Angus, dry aged 28 days, Dedham Vale dry aged 31 days; USDA Prime dry aged 32 days; and Wagyu ‘9th grade’ wet aged 49 days - allowing diners to specify their preference and enjoy a meal cooked to their exact tastes.

The finished result of the multi-million pound investment is a hotel that offers guests striking accommodation paired with restaurant and menu selections that provides a truly unique experience. As the hotel celebrates its 30th anniversary, the building moves under new management, inspiring future change and development, which it hopes will lead to another three decades of exciting and fulfilling times ahead. D www.marriottgrosvenorsquare.com

Guest Room

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Shake the tree

With over a decade of experience, Sundance Partners LLP is dedicated to supplying the city of London with a new standard in luxury, fresh juices

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F

rom its state-of-the-art factory in London’s New Covent Garden, Sundance Partners is proud to provide its clients with delicious, refreshing and 100 per cent natural fruit juices. Its products are carefully crafted with premium ingredients that are selected from trusted suppliers in a journey that began over ten years ago, as head of business development Estefania Arrocet explains: “Sundance was founded by two partners who had identified a niche in the market for fresh juice for the catering industry.

They discovered a really good apple juice from a local farmer in the UK and believed in that product enough to take it to London, where there was a lot of room in the market for exceedingly high-quality fresh juices for the hotel industries and restaurants.”

Following the success for the new business venture the company soon began to develop its own juices and recipes. In 2006 Sundance Partners moved to its current New Covent Garden location where it continues to produce fresh juices, processing some 50 tonnes of fresh fruit and vegetables per week.

Today all of the juices provided by

Sundance Partners are fully produced in-house and the company’s range has evolved from a single apple juice to a tantalising array of premiere juices and fruit purees. “We mainly produce the typical breakfast juices such as orange, pink grapefruit, pineapple or cranberry as well as lemon and lime juices for kitchens. We work closely with the bar industry too and supply more specialised juices such as red pepper, ginger or bergamot juice and a wide range of fruit purees for cocktail development,” Estefania elaborates.

“We also have a line of exotic juices, which encompasses everything you can imagine from banana and pink guava to lychee with berries and mint.”

The range of juices offered by the company is tailored to meet the varying and demanding trends of London’s busy hotel, restaurant and bar industries and as such, Sundance Partners works in close co-operation with its suppliers and clients to ensure that it delivers the right recipes that embody the highest quality.

“The juices themselves are developed in response to what the sector wants,” Estefania says. “Clients call us and say that they would like vegetable juices for example, because customers are demanding them, or they will request a particular tropical juice to match the style of cuisine that they are serving. We have a production team that takes care to ensure that the quantities of the fruit in the juice are correct to make it great and once we are happy with it we send it top chefs, bar staff and mixologists to get their feedback. Therefore our recipes really come from the trends of the capital’s food industry and specifically the leaders of these trends.”

As Sundance Partners continues to establish itself as a leading brand in the delivery of high-quality juices, the company is already looking at new avenues to enable it to capture a wider section of the market as well as new products matching the latest developments in the fresh juice industry, such as the growing demand for coldpressed juices.

Through the application of intense pressure during the final processing phase, cold-pressing inactivates pathogens that would otherwise harm

Sundance Partners the juice meaning that it is possible to ship juice that remains safe, fresh and tastes excellent for weeks instead of a few days. Sundance Partners has taken an interest in the cold-press technique and through the acquisition of coldpress machines the business is currently readying itself to bring its leading knowhow to this emerging market sector.

“Cold-press is very interesting and is certainly an important trend within the market. However, the process does have its complications, because it is still a very expensive product,” Estefania explains. “We will introduce cold-press at a suitable price point soon but there are several areas to consider beforehand, however this is certainly something exciting that we are working on.”

In conjunction with its on-going

reach through the introduction of a

development of exciting new juices and movement into new manufacturing techniques, Sundance Partners is also planning to diversify its market

home delivery service powered by a new ecommerce venture in the near future, as Estefania reveals: “Sundance Partners presently delivers to around

400 clients on a daily basis, these are businesses such as hotels, bars and restaurants so we already has the logistical knowhow to deliver to whoever we want to. Therefore we think that it makes sense to make home deliveries and plan to have ecommerce and home delivery operational in the next year or so.”

As the capital’s demand for cuttingedge cuisine continues to soar, Sundance Partners is on hand to deliver the right juice at the best possible quality for clients old and new, as Estefania concludes: “We find that in the hotel industry for example, that there is still a lot of concentrated orange juice around - even in high quality hotels. What we are trying to say is that in London concentrated juice is not really acceptable, especially with the current trends within the food and beverage industry. Standards are very high at present and we want to be the company that produces highest quality juices.” D

www.sundancepartners.com

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FoodChain The business of food and drink

Schofield Publishing Ltd

10 Cringleford Business Centre Intwood Road l Cringleford l Norwich l NR4 6AU T: +44 (0)1603 274130 | F: +44 (0)1603 274131 Editor Libbie Hammond libbie@schofieldpublishing.co.uk Sales Manager Joe Woolsgrove jwoolsgrove@schofieldpublishing.co.uk Sales Rob Wagner rwagner@schofieldpublishing.co.uk

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