Caterer Connections Mar/Apr 2017

2017

September 2013 Mar/Apr

The magazine exclusively for catering professionals

RUNWAY SUCCESS The air�ield diner where business is taking off

The British

BUSINESS PROFILE

bean bonanza Give your business a

caffeine kick-start COST SECTOR

CARING CUISINE

The teams making food for care homes nutritious… and pro�itable

TAKE A SIP AND JOIN THE CRAFT BEER REVOLUTION

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PRODUCT WATCH • LATEST NEWS • DISHES OF THE DAY 23/01/2017 15:09

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A word from… … Les

Spring is fast approaching and those long dark nights are slowly getting shorter, as lighter evenings return. Surely that’s a time to celebrate?

With warmer days on the horizon, it’s also time to celebrate the return of busier days in the hospitality trade.

Easter is relatively late this year, so you’ve got plenty of time to get your spring menus tried and tested and give your venue a good spring clean.

Now’s the time to get the paintbrush out if the first rays of sun show up any areas of concern. Think about freshening the place with scented spring flowers too – little pots of hyacinths look great, last longer than daffodils and won’t break the bank.

All trend indicators show a growing demand for South American dishes and Asian cuisine – see below for examples of classic South American dishes. So act like a bunny and hop to it!

Have a great season.

Left Lomo saltado – a stir-fry that typically includes marinated strips of beef steak, onions and tomatoes Below Pastel de choclo – a sweetcorn-based dish, which may also feature beef or chicken, onions, olives and raisins

… Martin

It’s a fact that the later Easter falls, the greater the sales. So a mid-April

date looks set to make this year a bumper one for the on-trade.

Before then is Mother’s Day (26 March). It’s the first real chance of the year for people to get together and celebrate good times. So don’t be caught napping: get those fresh and fruity wines and Prosecco on order and make sure mums are treated.

But first, as we start to shake off winter, there’s plenty of opportunities for you to offer a real warm welcome, with special days and events offering a well-timed excuse for you to build themed evenings around. Red Nose Day, St Patrick’s Day, even Pie Week (6-12 March) are a chance for your customers to get together and for your takings to start to thaw. And, with the craft ale and premiumisation trends continuing, make sure you’re stocked accordingly.

Happy Easter!

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Inside this issue FEATURES

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PROFILE: QUICK SERVE

Follow the road to see how M.A’s Air�ield Diner has taken off ON-TRADE

The story of craft beer’s success and the bene�its to on-trade COST SECTOR

Experts’ views on the key issues shaping the cost sector landscape QUICK SERVE

Focus on coffee and how to set your business apart

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22

REGULARS

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Caterer Connections is published six times a year by Made By Sonder Ltd on behalf of Landmark Wholesale. FOR LANDMARK WHOLESALE Les Mohammed and Martin Spivey FOR SONDER Content Director Justine Ragany Creative Director Wayne Hayton Art Director Rick Fraterrigo Sub Editor Kate Feasey Account Manager Adam Turner Contributors David Lloyd, Jim Staton, Becky Aitken Managing Director Simon Chappell Made By Sonder Ltd, Victoria Court, 8 Dormer Place, Leamington Spa, CV32 5AE. To advertise please contact Les Mohammed on 07586 448 244 or Les.Mohammed@lmkcc.co.uk Editorial enquiries please contact Justine Ragany on 07432 590 432 or catererconnections@madebysonder.com

NEWS

Get clued up on this year’s trends, eggs and top cleaning tips HERO PRODUCTS

The best new products for your kitchen and bar DEPOT LOCATIONS

Find your local depot here DISHES OF THE DAY

Fresh food and drink pairings, perfect for Easter and spring

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News

Egged on Around 1.2 trillion eggs worldwide are produced for eating each year.

Rich in nutrients and packed with protein, they are one of the most costeffective, healthy foods available. With Easter on the horizon, here are half a dozen egg facts that may just come in handy for the kitchen

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Liquid egg – as caterers, if you don’t already use liquid egg, it’s worth looking into. Not only will it save you time and effort, ie no shells, it saves up to 60% on storage space too.

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The colour of an egg yolk is not an indication of its freshness: it’s defined by what the chicken it has come from has been fed on. However, an orange yolk will indicate a healthier diet.

Eggs are often best kept in a fridge to help them last longer, but bring them to room temperature before using (this usually takes around an hour).

As eggs are porous, it’s best to store them separately from other foods.

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If you drop and break an egg, do not fear – just cover the gloopy mess with salt and it’s easy to clean up.

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Which is the best way to enjoy an egg? It’s an argument that will never be settled. However, a recent social media poll conducted by brandwatch.com found that the fried egg was the winner, receiving more than 40,000 mentions over the course of the four-month study period. Scrambled came in at second, followed by boiled and then poached.

Choc-tastic With it being Easter, it would seem wrong not to give an honourable mention to the egg of the chocolate variety.

If suitable to your establishment, why not decorate a few eggs and have an Easter egg hunt? Great fun for kids and a great way of increasing footfall over the Easter period. For added incentive, throw in some chocolate eggs for all who take part.

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News

CLEAN LIVING As the light begins to arrive after the dark of winter, the mood of the nation changes to something altogether brighter. The annual spring clean is a chance to freshen up your establishment and make those spots that may have been missed in the winter months sparkle again.

Here are five simple and brilliantly effective tips to get your kitchen ready for the spring rush

THE WIPE STUFF

TRENDS FOR 2017

Those busy stainless steel worktops may have lost a bit of their shine. Using a small amount of olive oil on a cloth will remove stubborn smears and give a gleaming finish.

SHINE ON

Leading market research agency Mintel has picked some trends to watch out for this year

After the surfaces, head for the taps. A cotton wool pad soaked in vinegar gets rid of stains and makes taps shine – the technique has also been proven to reduce limescale too.

•

MELTDOWN

Food businesses are going to continue to look for creative ways to use waste. Did you know that chickpea water can be used as an egg white substitute? Instead of throwing it down the sink, try using it to make a vegan mayonnaise. Expect to see other such innovations throughout this year.

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In the past couple of years, we’ve seen vegetarian and vegan diets become more popular, so interest in plant-focused ingredients is due to be a key trend this year. Quick serve and on-trade can capitalise on this by improving and expanding their ranges of veggie food, appealing to customers’ health and wellness needs.

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With the demands of modern life leading to increasingly busy schedules, a new market is opening up: products and recipes to help customers calm down before bedtime, sleep well and re-energise during the night. Think camomile and lavender tea, or a dark chocolate dessert to encourage relaxation. uncertain times, people take comfort from traditional flavours •andInrecipes.

Manufacturers are starting to look towards ancient grains, recipes and traditions for inspiration. Spelt, farro, barley and buckwheat will soon become popular choices on menus.

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A good defrosting of freezers might be a bit of an arduous task but will make the freezer more efficient and it gives the chance to throw out any missed products with overdue expiry dates.

BIN BUSINESS When summer comes, the smell of refuge can become a problem. Washing out wheelie bins ready for the warmer weather is a must – a power washer is ideal to get the job done well.

LEMON AID Clean cutlery can make all the difference to perceptions of your place, but dishwashers and leaving items in the sink can cause blemishes, so give it all a clean with lemon juice.

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Focus

WHAT’S COOKING? Discover the latest and greatest products for your bar and kitchen

SAUZA TEQUILA

The fresh new design gives Sauza an eye-catching premium and modern look, but the taste remains as clean, fresh and smooth as it always has been.

CRABBIE’S

Crabbie’s is an alcoholic ginger beer with a proud Scottish heritage. This awardwinning, gluten-free ginger beer pairs perfectly with savoury and sweet dishes.

JACK LINK’S

Introduce your customers to Jack Link’s and its best Beef Jerky ever. No arti�icial colourings, no added �lavour enhancers and high in protein for full performance.

BISTO

Discover the four new, easy-to-use sauces from Bisto – Curry, Parsley, Béchamel and Cheese. In a �irst for sauce mixes in the foodservice industry, they are available in a ‘granule’ format and give chefs a delicious and time-saving solution with all four �lavours found within the top 20 sauces on UK menus.

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Focus

GOOSE IPA, 5.9%

Winner of six medals at the Great American Beer festival, expect bright citrus aromas and a bold hop �inish.

GOOSE 312, 4.2%

With a spicy aroma of Cascade hops and a crisp, fruity �lavour, this wheat ale has a creamy body and refreshing taste.

GOOSE HONKERS, 4.3% An all-American take on an English ale, this combines a spicy hop aroma with a rich, malt middle to create a balanced beer.

Our own-brand range of 400+ products helps caterers keep costs under control. Every product is chosen to match branded quality and deliver great value every day STOCKS & GRAVIES This range is for everyone, with amazing �lavour pro�iles and excellent aromas.

These products have been designed to offer even more margin and pro�it.

COFFEE SHOP RANGE This range of traybakes, cakes and sponge loafs is perfect for any business that sells tea and coffee or offers something sweet after a meal. Great products, great quality, great range at great margins.

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QUICK SERVE

It’s a strange sight: a traditional Scandinavian wooden cabin, tucked into the farthest reaches of East Anglia on the edge of an old airfield, but M.A’s Airfield Diner is…

FLYING

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f the road that leads to M.A’s Airfield Diner seems incredibly straight, that’s because it used to be a runway for the neighbouring Beccles aerodrome. The clue’s in the name, we suppose!

Back in the Second World War, it was busy with the comings and goings of the US Air Force’s 8th Air Division. Now the road leads to a Finnish-built log cabin that looks like it has been washed up on Suffolk’s foggy coastline, at the most easterly edge of Britain. But despite the end-of-the-world feel to this remote corner of the country, when Caterer Connections arrives, the diner looks as busy as a NAAFI food hall on demob day.

For the past five years, Mary-Ann Stewart (the M.A of M.A’s Diner) and her partner Roger Trigg have been tirelessly keeping the troops of East Anglia well fed and happy. Mary-Ann is in total control of griddle, grill and fryer. Not to mention the bubbling pans of bolognese, ready to be poured into lasagne dishes. Roger mans front of house, scuttling between wholesalers and diner and generally, he says, “doing what I’m told!”

If they run a tight ship, that might be because Roger’s former life was as a coxswain on a lifeboat, after which the pair took the reins of a popular local pub before they retired five years ago.

Retirement proving too quiet, the lure of hospitality was too hard to resist and the pair are now back doing what they do best: offering a smile and a hearty meal at the end of the road.

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QUICK SERVE

When you decide to run your own catering business, it has to be a 100% commitment.

We love it here and work tirelessly to keep our customers happy – and full! When we took over, the diner had been closed for months and in order to get it back on track, we didn’t take any holidays or even days off. We’ve learned that you’ve got to keep the quality up and you’ve got to keep the continuity up.

When there’s competition around, don’t embark on a race to the bottom. There’s more to success than being the cheapest.

There are half a dozen cafes within a few minutes of here. That could be scary to some, but it made us work hard on what’s important: the food. We buy local butchers’ bacon and sausages, fresh free range eggs and rely on our wholesalers for tasty products such as our delicious cod, scampi and, of course, chips. People only return to a place if they remember the food for all the right reasons.

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Left The focus at M.A’s Air�ield Diner is on goodquality local food, freshly cooked to order, at a reasonable price, not on offers and lunch deals

FACT FILE TRADING FOR

5 YEARS COVERS

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£200 A WEEK SPENT ON SAUSAGES

PEOPLE ONLY RETURN TO A PLACE IF THEY REMEMBER THE FOOD FOR ALL THE RIGHT REASONS You don’t have to be fast. Just good.

We’re not the quickest fast-food restaurant around. It’s only Mary-Ann cooking, but we make a virtue of that. We don’t have a tower of pre-cooked bacon or soggy toast.

Everything is cooked fresh, to order. If your food’s good, people are prepared to wait a little longer for it. Even in busy periods, Mary-Ann sticks to her guns and refuses to get stressed if there’s a queue. It’s your

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reputation that’s on the line every time, especially with TripAdvisor.

Keep your eyes on the books.

We’ve steered away from introducing offers or bundling up lunch deals. Our prices are as low as they can be. If we start shaving off even more, we’d be making a loss. So we focus on giving great value. No one minds paying a reasonable price if they’re happy with what they’ve eaten.

Even if you’re on an industrial estate, make your welcome as broad as possible.

We have our regular, traditional workers who come for our hearty Runway Breakfasts, but we work hard to make the space inviting, with free wi-�i, newspapers and a big TV. And it works because we get travelling reps, business people, mothers with children and locals who come for a natter. And we’re really popular with the shooting parties who come to the local estates. You can’t get a broader mix than that.

500 EGGS A WEEK

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HOT OPTIONS

EVERY DAY

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IF YOUR STAFF ARE HAPPY, YOUR CUSTOMERS ARE HAPPY TOO You have to like working with people – even on those days you want to be alone.

You have to have a rapport with the customers. It was the same when we ran the pub. If the landlord’s not in, it’s not the same. You can’t have a banter with the staff, they have to be on their best behaviour.

The owners set the tone and make the place what it is. That’s why many of our pub regulars have hunted us down and are now our diner regulars.

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Make sure you have a great support system in place.

There’s no space to move here, so we don’t keep a lot of stuff in storage. Our wholesalers will make three deliveries a week and I rely on great staff, such as Shannon, who’s here today. If your staff are happy, your customers are happy too.

A familiar face is better than a stranger every time you come in.

Don’t try too hard to reinvent the wheel.

We’re about comfort food – favourites such as steak suet pudding, home-made cottage pie, scampi and lasagne. And, of course, our breakfasts. If people were real health freaks, they simply wouldn’t come here.

That said, we do offer salads, prawn jacket potatoes and asparagus and cheese quiches in summer too.

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ONTRADE

GETTING

CRAFTY It’s a modern day miracle, giving a much-needed shot in the arm to our on-trade. But the story of craft beer’s success goes back further than you may think

Mashing

TRY THESE

GREAT EIGHT. . .

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unchy �lavours, new ingredients and cool cans. Yes, the rise of craft beer is rewriting the rules. And it’s a sector that your customers are excited by, enthusiastic to try and – here’s the best bit – happy to pay a little extra for. So if you’re not serving at least a couple of carefully brewed beauties, you really are missing a tasty extra revenue stream.

Set against a backdrop of tough times for publicans, it’s heartening to see how craft beer’s popularity continues to soar and swim against the tide: the number of UK breweries has risen by 8% to around 1,700 over the past year as more and more of us are drawn to their hoppy, zingy and occasionally unusual brews.

While the beauty of craft beer lies in its diversity, the world’s best-loved craft beers share a commitment to quality and a dedication to keep pushing the boundaries and creating exciting new �lavours.

Andrew Coates is Head of Trade and Customer Marketing for AB InBev’s Craft and Speciality Beers division. For him, the case

is clear: ‘It’s not about one beer being better than the other… great beer is great beer. An ice-cold lager in a family pub on a sunny day is just as good as a craft beer in a can at a Shoreditch street market.’

AB InBev’s Pioneer portfolio of 10 breweries and over 50 beers features styles from many different countries, ranging from the new wave of craft brews from the US to the very best of classic Belgian and German beer.

Increasingly, variety is key.

Consumers are making different choices: ‘It’s about knowing who your customers are and anticipating what they want,’ Andrew said. ‘Get it wrong and you miss out.’

With such a huge variety of craft beers to try, where does a publican start?

‘There’s always a style that will lead the market, just like burgers lead the food market,’ Andrew said.

‘You need to look at CGA market data, see what the industry’s telling you. It’s not about having all of the beers all of a sudden – protect what’s driving your business and balance the excitement of the industry against the needs of your customer.’

Boiling

CALEDONIAN BREWERY

LEFFE BROWN,

Gold in colour with spicy, herbal aromas and a light malty-lemony taste. Great with seafood.

Hints of coffee and chocolate provide this creamy beer with a sweet and spicy flavour. Great with lasagne.

THREE HOP, 4.5%

ABBEY BEER, 5.3%

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ONTRADE

When pressed, Andrew suggested a few key areas to focus on. ‘Right now, IPA and pale ale make up 32% and craft lager 39% of the craft and specialities on-trade.’

There’s no need to think that choosing a craft beer means hunting down the most unusual, or the most praised by experts and a�icionados.

‘Don’t go crazy,’ Andrew said. ‘It might be the best beer in the world, but if you’re not selling any of it, it’s a waste of time. Just don’t change your business model too drastically.

Try introducing three beers that cover all the bases �irst and expand from there.’

Unlike some drinks, such as Scotch whisky, there are no rules governing what is and isn’t craft beer.

Ingredients? Well, after the usual four – barley, water, hops and yeast (although barley isn’t a given, it

could be rye, or wheat) – brewers have been known to add chocolate, ginger, chilli, you name it, it’s probably been added to a craft beer.

Craft beer simply doesn’t play by the rules. And here’s the thing: it never has.

Think it’s a new phenomenon?

The monks of Hoegaarden (one of Pioneer’s best-loved brands) might have something to say about that.

Back in 1445, wheat beers from the Low Countries were a sour affair. That was until the medicine men of the monastery got hold of the basic recipe and started experimenting with orange peel and coriander from the Dutch colonies of the West Indies. And, voila, the fruity wheat beer of Hoegaarden was born.

Heineken, another brewer keen to celebrate the �lavours and diversity of craft beers, owns the award-winning Caledonian Brewery and Lagunitas Brewing: both form part of its increasing focus on new and more complex beers. Sam Fielding heads up their new team, focused on driving forward the popularity of these on-trend brews.

‘Beer’s popularity is soaring once again, with men and women across the UK discussing, debating and

Fermenting

GOOSE ISLAND

LAGUNITAS

Inspired by the ales shipped from England to India – highly hopped to preserve their taste. Great with a curry.

A well-rounded, highly drinkable IPA, with balanced citrus and bitter notes.

Great with Mexican food.

IPA, 5.9%

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IPA, 6.2%

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Filtering

CRAFT

5 FACTS Format While 80% of craft beers are sold on draught, 60% of drinkers have tried them from bottles and 20% from cans. Sales of packaged craft beers have increased by 154% in the past three years.

And don’t think cans are dated; new technologies preserve flavours excellently.

Casks Craft ales in casks are a fresh product, with live yeast, so should be treated with care. The cask equipment must be kept spotlessly clean and should be stillaged level and firmly ‘scotched’ with wooden wedges to prevent any movement.

Kegs Once derided as over-pasteurised, kegs really come into their own for the popular heavily hopped IPA and pale ale styles of beer, as well as for stronger beers that take longer to sell (such as traditional Belgian ales) and good, well-produced lager-style beers.

Premiumisation Craft ale is a premium product and research shows that drinkers are prepared to pay a premium price for it.

Food Because of their wide-ranging flavour profiles, the potential craft beers offer for food pairing is a great way to increase sales, improve awareness and introduce new brands to your customers.

CAMDEN INK

GOOSE ISLAND

Nitrogen bubbles gives this a thick, creamy head and smooth finish. Great with a hearty roast.

Medium bodied, malty and sweet.

It’s the perfect easy-drinking pairing for a brilliant burger.

STOUT, 4.4%

HONKERS ALE, 4.3%

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ONTRADE

Bottling

sometimes arguing about their favourites!’ Sam said.

Encouragingly, pubs are at the heart of this.

‘Consumers use the on-trade to discover, broaden their knowledge and try new beers with friends,’ he added. ‘We’ve noticed a real willingness from drinkers to pay more and this presents a great opportunity for our customers to grow their business.’

For Sam, a little knowledge goes a long way: ‘It’s really important to remember the majority of consumers have yet to try any of these new beers, so take one step at a time. Bringing these lessexperienced but curious drinkers into the sector represents a huge opportunity. But our research shows this group of drinkers can be easily put off, so having brands and beers that are more accessible is critical for success. In addition to well-known beer styles, such as Pilsners, IPAs and pale ales, think about accessibility in terms of ABV, �lavours and even simple brand design, but also consider training

to further support and improve the knowledge of your staff.

‘Our Caledonian Brewery beers, such as Three Hop and Coast to Coast Pale Ale, can not only satisfy the more experienced beer drinker but also the more curious – they’re very drinkable!’

As your sales start to grow, you can start to introduce more adventurous beers, such as America’s bestselling IPA, Lagunitas.

‘While this focus on new and exciting beers is great news for the category, it remains critical to not lose sight of the “basics”.

Ensure the beers you choose are very visible on the bar, ideally in high-traf�ic areas and support them with good glassware and point of sale materials. But above all, provide staff training so they create a welcoming atmosphere for new drinkers to explore the fantastic choice of beers this country now has to offer.’

And to that, we’ll raise a glass!

CALEDONIAN

HOEGAARDEN FORBIDDEN

TO COAST, 4.6%

WHEAT BEER

BREWERY COAST Pine and citrus fruit aromas combine to create a zesty, rounded and malty gem.

Great with hearty broths and pies.

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FRUIT, 8.5% DARK

Dark red, softly sweet and herby, this wheat beer is brewed with roasted malt and hops. Great with cheese.

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COST SECTOR

NEW

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TRICKS

FOR

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ew year, new challenges, new opportunities.

As spring returns and the tempo rises across the catering sector, what are the key issues shaping the cost sector landscape for 2017?

We’ve taken a look, spoken to the experts and have all the answers you need to get your catering year off to the very best possible start

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COST SECTOR

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THE EXPERT’S VIEW

ue Dunk edits the excellent Care Home Catering magazine. If anyone knows the pressures facing the hard-working catering professionals right now, it’s Sue. Caterer Connections asked her to share her views.

‘Biggest challenges?

Where do we start?! A growing, ageing population, meaning there are more people relying on the social care system and increasingly cash-strapped local authorities who are cutting meals on wheels services.

That means fewer elderly people are able to live independently in their own homes, creating more demand for care home places, which local authorities are not prepared to pay enough for.

‘Against all of this, however, there are great opportunities for care home chefs and catering teams to help make their home stand out from the crowd, attract the all-important (but increasingly critical) self-funders and create a reputation for good-quality nutritional care.

‘There are opportunities for greater involvement with the community – �illing the meals on wheels gap with meal deliveries from the care home kitchen, for example. And the new sectorspeci�ic NVQ, Professional Cookery in Health and Social Care Catering looks likely to be rolled out to colleges across the country this year, following a successful pilot earlier last year.

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‘Meals are often the highlight of the day and residents deserve to have an enjoyable mealtime experience.

Malnutrition is not called “the silent epidemic” for nothing: many older people are at risk of malnutrition (or undernutrition), even if they do not look particularly frail or underweight. It is the value of the nutritional content that counts.

‘Meals should be appropriately forti�ied for residents at risk of malnutrition. Food should de�initely look good as well as taste good. Residents who don’t have much of an appetite are more likely to be tempted by meals that are attractively presented.

That said, aroma is also an important stimulant for the appetite, particularly for residents living with dementia. It can be worthwhile introducing food smells to the dining area half an hour before the mealtime, using recipe cards, napkin folding or table laying as activities to keep residents occupied in the room and helping them to anticipate their meal.

‘The best care homes will be delivering person-centred care, which means getting to know their residents: catering/kitchen teams who talk to the residents and spend time front of house are better placed to understand individual likes/ dislikes/preferred portion size, etc, enabling them to deliver meals that are eaten and enjoyed (not left uneaten), with minimum wastage.’ carehomecatering.co.uk

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MAKING MEALS NUTRITIOUS

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or those working at the sharp end of healthcare catering, it can sometimes seem like a never-ending battle, balancing the needs of great nutrition and the demands of tight budgets. For Neel Radia, Chair of the National Association of Care Catering (NACC), everything starts with the right nutrition and training.

‘Care catering is a highly skilled profession. Catering for the vulnerable and elderly is challenging and demands specialist skills and knowledge. As people age, their dietary needs change and a wide variety of special diets must be recognised and catered for safely. From food

intolerances to dysphagia and dementia, it is vital that care caterers can con�idently deliver the right nutrition and hydration to ensure quality of life and prevent unnecessary malnutrition-related illnesses.

‘As well as the fundamental technical skills, chefs in the care sector also need creativity and �lair. Older people often experience a reduced appetite or decreased sense of taste, which can also undermine their intake of essential nutrients, so it’s imperative that the food presented to them is attractive to the eye and full of �lavour.

‘It lacks logic to expect a chef to cater for special diets if they don’t understand nutrition. However, there is not an established quali�ication for chefs working in the care sector.

‘It is for this reason that the NACC joined forces with the Hospital Caterers Association and Barnet and Southgate College to develop the �irst professional quali�ication for the health and social care sector. The NVQ Level 2 Diploma in Professional Cookery in Health and Social Care Catering includes the specialised topics of nutrition and hydration, forti�ication, texture-modi�ied foods, allergies and diets that are necessary for a care environment. It was with great pride that we saw the course successfully pilot last year and produce our �irst batch of graduates. This was a great achievement for our sector and we’re now working towards rolling this out in colleges across the country.’

The NACC is committed to supporting its members and the care sector with information, recipes, guidance and best practice examples to ensure that good nutrition and hydration are always top of the care catering agenda.

FOR MORE INFORMATION The National Association of Care Catering (NACC) thenacc.co.uk Nutrition and Hydration Week 2017 – 13–19 March

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COST SECTOR

NATIONAL BUTCHERS’ WEEK

I

t’s a week for us all to get to know our local butcher better. And, with many Landmark wholesalers working closely with independent local butchers, there’s never been a better time to brush up your butchery skills and get a deal on fresh, delicious British meat.

Caterer Connections spoke to the Week’s spokesperson, Aidan Fortune.

How can butchers help catering professionals work smarter and access the best value?

One of the unique selling points of the independent butchery industry is the vast amount of knowledge butchers provide to their customers. They can advise on cuts, preparation methods and complementary products that can help customers get more for their money. Butchers can work with catering professionals in the same way.

There’s great scope for synergy between butchers and the catering industry.

What will this year’s event focus on?

National Butchers’ Week 2017 (13-19 March) will be highlighting how butchers can get involved with their communities.

Many butchers already host tasting days, education programmes and charity drives.

As well as helping their communities, these events encourage people to visit their high street.

How would you recommend caterers get involved, or bene�it from, the activity around Butchers’ Week?

GET INVOLVED Anyone looking to get involved should email aidan.fortune@ wrbm.com or use the hashtag #ButchersCare

We’d recommend that caterers �ind out who their local butcher is and get in touch with them to see what activities they’re holding. The week is about championing the great work of local butchers and catering businesses can get involved and reap the bene�its by offering cuts from their local butcher, championing new dishes that they may have created in collaboration and, of course, celebrating British meat, which is good for all aspects of the industry.

Why are butchers so vital to the foodservice sector, do you think?

Foodservice is the cutting edge of the industry and it’s often in a foodservice environment that people sample a new dish for the �irst time. But the knowledge of the cut and how to prepare it in a proper way often comes from the butcher. Any foodservice operator that deals with meat products that isn’t working with a butcher, be they in-house or a consultant, to develop new dishes is missing a trick and an opportunity to create top-quality new products that grow sales.

National Butchers’ Week 2017 (13-19 March) nationalbutchersweek.co.uk

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QUICK QUICK SERVE SERVE

WAKE UP

AND SELL THE

Coffee

You are in one of the fastest-growing coffee markets in Europe, according to the Allegra World Coffee Portal. But how can you set yourself apart from the big coffee shop chains and capitalise on the Brits’ love for the bronzed bean?

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QUICK SERVE

he branded coffee market is huge in the UK, with Costa alone having more than 2,000 stores scattered across the country. This increasingly competitive landscape means the independent coffee shops have to look for new and innovative ideas to capture customers’ attention and valuable pounds. You can learn a lot from the chains, but don’t forget the bene�its of being a solo enterprise.

As an independent coffee shop, you have far more �lexibility to react quickly to trends. There is no one in head of�ice telling you what you should and shouldn’t be selling or making; the decisions are all in your hands. For example, if your customers are asking for a particular type of coffee or they want to try the latest fashion in cakes, you will be able to take that on board and make changes.

BEING FRIENDLY

Another key area where small coffee shops can thrive is in their relationships with customers. The chains tend to have a high staff turnover, so will struggle to make that connection. Make this one of your unique selling points: be sure to get to know your regulars’ names and a little bit about them so you can create a dialogue and you’ll remember them next time.

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Once you get to know your customers a bit more, you’ll begin to learn what they like and it’ll be easier to make recommendations to them. If someone always comes in and orders a latte, ask them if they’d like to try a syrup shot for an extra 50p. Position some cereal bars or packs of biscuits by the till and ask customers if they’d like to add them to their order before paying. These small additions will push up the

AS AN INDEPENDENT COFFEE SHOP, YOU HAVE FAR MORE FLEXIBILITY TO REACT QUICKLY TO TRENDS. THERE IS NO ONE IN HEAD OFFICE TELLING YOU WHAT YOU SHOULD AND SHOULDN’T BE SELLING OR MAKING; THE DECISIONS ARE ALL IN YOUR HANDS

average spend per customer.

OFFER SUGAR ALTERNATIVES

The chain coffee shops faced criticism last year over their super-sweet treats, with a report by Action on Sugar �inding that some cakes contained three times a child’s daily recommended maximum sugar intake.

Use this to your advantage by putting together a cake menu that is full of healthier options.

Why not try substituting sugar with apple sauce or mashed-up banana, which will add �lavour and sweetness?

The BBC Good Food website has a great section on low-sugar baking for inspiration; the recipes can easily be scaled up to cater for larger numbers.

NEW REASONS TO VISIT

A great way to make a name for yourself in the local community is to extend your hours and open up to new ideas. Why not try hosting an evening book club or invite local craftspeople to come and hold a class at your shop?

If you’re a keen cook, think about starting a monthly supper club in the evening. Customers can bring their own alcohol and try some new food.

It’s worth checking with your local authority on whether you need an alcohol licence for this as each region has different rules.

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DAYPARTING

According to research

by MCA Allegra, breakfast is the most popular time of day for buying a coffee, with 43% of people opting for a caffeine-fuelled start to their morning. Coffee is the drink of choice for 19% at lunchtime, so there’s plenty of opportunity to increase sales.

Consider offering a deal of a hot drink and sandwich or salad, or a 50p discount on coffee with a lunch order.

Workers are often in a hurry, with tight schedules and limited time, so

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BEST MILK

ALTERNATIVES

FOR COFFEE Take a look at our guide to help you cater for people following a dairyfree diet so they can enjoy frothy cappuccinos and creamy lattes too

make sure you’ve got coffee-making down to a �ine art. Spend on staff training if you feel your team aren’t fast enough to deal with the swift lunch traf�ic as takeaways could be a key area to get more business. If you gain a reputation for making a quick cup, you could soon reap the rewards!

PICKING THE RIGHT BEAN

All of this is super�luous though if you haven’t got the main attraction right: the coffee. ‘Taste, value for money and cleanliness are the top three consumer drivers for purchasing coffee. When it comes down to it, end-cup quality is the most important factor,’ said Nestlé’s Lynn Little.

So make sure quality is top of the agenda when choosing your brand.

There are two main types of bean: Arabica and Robusta. Arabica coffee tends to be sweeter, whereas Robusta is stronger with a higher caffeine content.

Have a think about what your customers would want.

Independents can set themselves apart from the rest by using single origin beans, which are from just one farm. This type of coffee is seen as being more premium and artisan, which should ensure your customers return again and again. You will pay a bit more but you can recoup your costs by charging extra for a luxury product.

Take a look at Rombouts’ range for some real winners.

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The coffee chains will often blend Arabica and Robusta beans to create a balanced �lavour, as well as blending Arabica beans from different countries to cut costs. So if you’d like to tempt customers over with the promise of a delicious blended coffee, then try looking at Douwe Egberts or Nescafé.

These are great for customers who are looking for a classic cup of coffee at a great-value price.

CLEAR SIGNAGE

Do you know your �lat white from your latte or macchiato? The names can be confusing, especially to coffee novices, so make sure you give clear explanations for each drink. This means customers will �ind it easier to discover a new pick-me-up and will encourage them to expand their tastes.

As you can see, it’s the little things that will make you stand out. You have the power to grow your business by thinking about what makes you and your business special, what you can contribute to your local community and showing your customers that you really care.

USE UK COFFEE WEEK – 10-16 APRIL – TO SPREAD THE WORD ABOUT YOUR COFFEE SHOP WITH SPECIAL PROMOTIONS. POST A 2-FOR-1 COFFEE OFFER ON TWITTER OR FACEBOOK TO ENCOURAGE NEW CUSTOMERS

With higher protein levels, this is the go-to milk to create a foamy coffee. You only need a small amount for its natural creaminess to come through. Despite the coconut flavour, this is your best bet to generate air bubbles.

Soya can be a great choice, just follow a couple of steps to stop it curdling. Experts recommend avoiding acidic African coffees, so try a Brazilian or Columbian bean instead. And be sure not to heat the milk to higher than 60˚C.

This nutty milk is subtler in flavour than coconut. It can separate if heated, so it’s best added at room temperature or let the coffee cool a little before putting a dash in.

A little watery in texture, this naturally sweet milk doesn’t lend itself well to frothy coffees but would work well in a simpler Americano.

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Depots

1

Landmark Catering Depot Locations

2 3

Shetland Isles

4 5 7

6

8

9 67

54 64 55 57

10 11 13

68

56

12

58 59 60

61

22 23 25 21

26

15 17 18

24

44

45

16

14

19

20

27

28 29 30 31 32 33

34 37 35 38

39 41

36

43

40 42

53

65 46

47

48 49

50

KEY

and Carry and Delivered • Cash Cash and Carry only • Delivered only •

63

62

52 51

66

* Non-stockist of alcohol products SCOTLAND 1 2 3 4 5 6 7 8

NORTH WEST

JW Gray & Co: Kirkwall JW Gray & Co: Lerwick Sutherland Bros: Wick Bidvest Foodservice: Oban William Yule and Son: Kirkcaldy United Wholesale Grocers: Springburn, Glasgow Lomond Fine Foods: Glasgow United Wholesale Grocers: Polmadie, Glasgow

*

*

NORTH EAST 9 10 11 12

Blakemore Wholesale: Killingworth Blakemore Wholesale: Hexham Blakemore Wholesale: Gateshead Blakemore Wholesale: Middlesbrough

NORTH 13 14 15 16 17 18 19 20

Blakemore Wholesale: Penrith Blakemore Wholesale: Grimsby JJ Food Service: Leeds A G Parfett & Sons: Halifax Blakemore Foodservice: Wakefield Blakemore Wholesale: Barnsley JJ Food Service: Doncaster A G Parfett & Sons: Sheffield

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*

21 A J Wholesale: Blackburn 22 Restaurant Wholesale: Miles Platting, Manchester 23 JJ Food Service: Manchester 24 A G Parfett & Sons: Stockport 25 A G Parfett & Sons: Aintree, Liverpool 26 A G Parfett & Sons: Anfield, Liverpool 27 Hall’s Drinks: Crewe

MIDLANDS 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43

A G Parfett & Sons: Somercotes Hyperama Cash & Carry: Derby Hyperama Cash & Carry: Nottingham First Choice: Burton-upon-Trent Gilsons Foods Wholesale: Leicester JJ Food Service: Leicester Hyperama Cash & Carry: West Bromwich Blakemore Wholesale: Walsall Blakemore Foodservice: Wednesbury East End Foods: Smethwick Blakemore Wholesale: Wolverhampton Blakemore Wholesale: Saltley East End Foods: Highgate East End Foods: Aston Cross JJ Food Service: Aston Hyperama Cash & Carry: Peterborough

WALES & SOUTH WEST

JERSEY

44 Hall’s Drinks: Holywell 45 Blakemore Wholesale: Bangor 46 B.A. (Blakemore Wholesale): Swansea 47 B.A. (Blakemore Wholesale): Cardiff 48 Blakemore Wholesale: Newport 49 JJ Food Service: Bristol 50 Jones Food Solutions: Bath 51 RD Johns: Newton Abbot 52 Country Fare: Bournemouth

66 Battrick’s Food Service: Jersey

NORTHERN IRELAND

*

67 Express Foodservice: Londonderry 68 Drinks Inc: Belfast

*

LONDON & SOUTH EAST 53 Brook Street Foodservice: Needham Market 54 JJ Food Service: Enfield 55 Abra Wholesale: Edmonton 56 TRS Cash & Carry: Southall 57 TRS Cash & Carry: Leyton 58 Restaurant Wholesale: Barking 59 Time Wholesale Services: Barking 60 JJ Food Service: Sidcup 61 Hi-Line Cash & Carry: Croydon 62 Camelot: Crawley 63 JJ Food Service: Basingstoke 64 EDA Quality Foods Limited: Enfield 65 Abra Wholesale: Luton

*

* *

*

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Choice ingredients

DISHES OF THE DAY Easter celebrations are a time for tradition and your menu should be no different. Serve up these nostalgic dishes to mark the occasion and inspire your customers this spring

Starter HOT SMOKED SALMON & POTATO SALAD The salty tang of smoked salmon and the creamy dressed potato make a winning combination for this spring dish. Lemon juice will really bring out the natural flavours of the fish and try adding a teaspoon of horseradish to your crème fraiche potato dressing for a real kick. Top with chopped chives or dill to serve.

SERVE WITH This refreshing starter deserves an equally refreshing accompaniment, so try serving with a light, crisp lager such as Sol. This Mexican cerveza will bring a touch of summer to the dish and, whatever you do, don’t forget to serve it with a wedge of fresh lime.

Main BAKED HAM WITH A FRUIT GLAZE

As the traditional centrepiece of an Easter spread, baked ham’s moreish saltiness is wonderfully offset by the sticky sweetness of the fruit glaze. What’s more, ham has a great yield, lasts really well and can be chilled for up to five days after cooking or frozen for up to four months.

Dessert FRUIT LONG ROLL CAKE Make the most of the season’s freshest produce by serving this decadent pudding with fresh fruit. So simple to make and with great potential for profit margins, the airy sponge filled with thick whipped cream is sure to go down a treat on your spring menu.

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SERVE WITH Ham and cider have a timehonoured partnership; the simple but sweet Strongbow Cloudy Apple cider is ideal to wash down the strongflavoured meat. Crafted in Herefordshire, Strongbow uses British bittersweet cider apples to produce this new version of traditional cloudy cider.

SERVE WITH What better way to complement the fruit in your roll cake than with a fruity crisp Spanish wine with bright citrus flavours? The highly aromatic Campo Viejo Viura-Tempranillo Blanco 2015 contains 14% Tempranillo Blanco and 86% Viura, making for a beautifully balanced wine.

CATERER CONNECTIONS MAR/APR 2017

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I B R ENA W E N

A C R L T O M N 0 S 25 A V I L A AB W O N

` #1 `THE

LE

CARTON JUICE DRINK

STOCK UP NOW Data Source: IRI Ext1 Convenience GB. Value Sales.52 Weeks. Data up to 23/10/16. RIBENA and Ribenary are registered trade marks of Lucozade Ribena Suntory Ltd.

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