Caterer
connections May/Jun 2018
The magazine exclusively for catering professionals
the main man Celebrate Father’s Day in style
Plates vs slates Is it time to go back to basics?
filling up Get inventive for National Sandwich Week
Footie fever The World Cup means big business for the foodservice industry so score a winning result with our top tips
real success stories • latest news • recipes AND meal ideas
KP Snacks is serious about working with our customers to help identify the right range for them and make a positive difference to their snack sales, which is vital in today’s competitive environment.
WE’RE SERIOUS ABO We offer a one-stop snacking solution with an extensive portfolio of leading name brands including favourites such as McCoy’s, Hula Hoops, Pom-Bear and KP Nuts.
KP - The le ading nut br and in the UK *
POM-BEAR - Gluten fr ee snackING
oops Hul a H lling t Se Fa stes nack s Scale S * Br and
*AC Nielsen Data Impulse Market MAT 04.11.17.
Now Available! NEW Nuts On-the-Go Pack Formats
Offering McCoy's best sellers in one case! ing ● Less outlay, us less space for you! for your ● More choice customer!
e McCoy’s - Th t cu ge No.1 rid * d an br ps is cr
There are a staggering 600 types of bagged snacks on the market so deciding which ones to stock can be a tough business decision. Whether you are on-trade or off-trade, and whatever your outlet type, size or location, we are committed to working with you to make the most of your crisps, snacks and nuts sales potential and help your snack sales thrive!
KP’s Perfect Pub is a category-driven programme which will see the leading snacks brands working in partnership with pubs.
UT SNACKING SALES! Consumer research shows that on average 50% of customers look to purchase a bagged snack when visiting a pub or bar†.
KP Snacks Perfect Pub programme has identified the perfect snacks range and merchandising solutions to meet the needs of varying pub types and customers.
...and you should achieve your share of those sales. The right You r ange for Core Range
Premium Niche 5 lines
Penn State Pretzels Sour Cream & Chive
KP Salted Peanuts
Extended Range
KP Dry Roast Peanuts
KP Cashew Nuts
Brannigans’ Roast Beef & Mustard
Traditional 7 lines
McCoy’s Cheddar & Onion
McCoy’s Salt & Malt Vinegar
Big Hoops BBQ
McCoy’s Cheddar & Onion
Penn State Pretzels Original Salted
Brannigans’ Smoked Ham & Pickle
McCoy’s Salted
KP Salted Peanuts
McCoy’s Salt & Malt Vinegar
KP Chilli Peanuts
McCoy’s Flame Grilled Steak
KP Dry Roast Peanuts
McCoy’s Salted
McCoy’s Flame Grilled Steak
McCoy’s Hot Mexican Chilli
KP Chilli Peanuts
McCoy’s Sizzling Prawn
Big Hoops Salted
KP Cashew Nuts
KP Salt & Penn State Penn State Vinegar Pretzels Pretzels Sour Peanuts Original Salted Cream & Chive
McCoy’s Hot Mexican Chilli
McCoy’s Sizzling Prawn
KP Chilli Peanuts
Family 9 lines
KP Salted Peanuts
Pom-Bear Original
KP Cashew Nuts
Penn State Penn State Pretzels Pretzels Sour Original Salted Cream & Chive
Skips Prawn Cocktail
KP Dry Roast Peanuts
GET SERIOUS, ORDER TODAY TO MAXIMISE YOUR SALES!
CGA Peach Consumer research 2014.
Big Hoops Salted
†
Big Hoops BBQ
How can Budweiser help to
LIGHT UP YOUR FIFA WORLD CUP ? ™
1
75% of the UK adult population are expected to watch the 2018 FIFA World Cup Russia™. As the official beer sponsor, Budweiser will help you to maximise sales during this huge selling occasion*.
2
Budweiser is perceived as the highest quality lager and the most easy to drink versus its competitive set (Fosters, Carling and Carlsberg)†.
3
During the 2014 FIFA World Cup Brazil™, Budweiser grew it’s volume by 21% and share by 1.2%‡.
MB, Nielsen CGA YOY to August 2014. *† Source: Source: AB InBev BPT Analysis 2016.
‡ Source: MB, Nielsen CGA YOY to August 2014.
©2018 AB InBev UK Limited, all rights reserved.
Hello. . .
…and welcome to your May/June edition of Caterer Connections. How fast the year is flying, we can’t believe we’re already gearing up for summer. It’s a balancing act over on page 32, where we talk about how best to pack hydration, vitamins and nutrients into our customers’ meals without losing out on the flavour. We visit the delightful Cary Arms in Babbacombe on page 16. Listed in The Sunday Times Best Places To Stay, we were eager to find out the key to their success. And we’re getting ready for kick off over on page 22 as June sees the start of the FIFA World Cup. It’s time to ready your venues for this one as it has the potential to massively boost your sales. We’re also preparing for Father’s Day on page 28 which is one of the busiest Sundays in the calendar. Get the beer chilled and the roast dinners ready now to get ahead of the game early. British Sandwich Week lands 14–20 May 2018, so over on page 37 we’re looking at how you can shake things up a bit by adding a modern twist to the old classics. Have a great start to the summer and happy reading!
’
Les & Martin s
top tips to kick start summer
Remember the children Cater for children, especially during half term and key dates like Father’s Day. It’ll make for a nicer atmosphere all round if the kids are entertained.
Get ready for the game It’s going to be busy, but if you’re clever the World Cup is a great chance to boost your bottom line. Start promoting your offering asap.
Think outside the box With more and more eateries popping up left, right and centre, it’s never been more important to stand out from the crowd.
caterer connections MAY/JUNE 2018
05
25-34 YEAR OLDS IN PARTICULAR WANT TO SEE BBQ FOOD ON THE MENU IN THE SUMMER MONTHS
16%
OF CATERERS SAID THAT FRESH AND SEAFOOD WERE POPULAR DISHES THAT REFLECTED THEIR GENERAL MENU OFFERING 10% OF CATERERS FIND SHARING FOOD AND TAPAS DISHES THE MOST POPULAR DURING THE
SUMMER MONTHS
KEEP YOUR COOL WITH MCDOUGALLS McDougalls Iced Jelly Lollies Use McDougalls Jelly Crystals to make ice lollies, ice pops or ice cubes as they don’t melt as quickly in warm weather. McDougalls Jelly crystals come in Strawberry, Orange, Raspberry, Blackcurrant and Lime flavours and we also have a range of McDougalls Vegetarian Jelly Crystals in Strawberry, Orange and Raspberry flavours.
INGREDIENTS
METHOD
HINT & TIPS
1. Choose your flavour! 2. Dissolve the McDougalls Jelly Crystals in a bowl with the boiling water. 3. Add the cold water and mix. 4. Pour into suitable moulds and freeze overnight. 5. Serve as required.
C H E F ’ S N OT E S
Number of portions: 10
Prep time: 10 minutes
Freeze time: overnight
Price per portion: £0.04 Recipe cost: £0.40
150g McDougalls Jelly Crystals 300ml Boiling water 400ml Cold water
For adult lollies, why not add tequila to lime jelly or whisky to orange jelly. Try making a large tray of frozen jelly and then using a large metal spoon, scrape away to create granite or iced ‘slush’. Replace half the water with yoghurt for a twist.
In this issue FEATURES
16
profile: CARY ARMS For Ben Kingdon, local ingredients are the star of the show
22
Footie fever The FIFA World Cup isn’t just football, it’s also big business
26 28
ask the expert Make the most of the World Cup
the main man It’s not just about celebrating dad, Father’s Day also boosts your sales
32
a question of balance For cost-sector caterers, striking the right dietary balance is critical
37 40
filling up It’s National Sandwich Week plates versus slates Which gets your vote?
16
22
28
48 regulars
37 09 11
events There’s a whole host of days to celebrate from burgers to bubbly
32 Caterer Connections is published six times a year by The Bright Media Agency, The Old Bank, 2 Cross Street, Enderby, Leicestershire LE19 4NJ, on behalf of Landmark Wholesale For Landmark Wholesale Les Mohammed and Martin Spivey For THe Bright media agency Editor Stephenie Shaw Head of Design Emma Bramwell Designer Rafaela Aguiar-Hill PR & Communications Executive Rosie Bambury Contributors David Lloyd, Kevin Nicholson Artworker Chris Gardner Head of Sales Adam Turner Publisher David Shaw To advertise, please contact Adam Turner on 07947 902 263 or adam@thebrightmediaagency.com
News It’s great up north for caterers, plus are you going green?
14 46 48 50
what’s cooking Latest must-haves for your kitchen depot finder Where to find your local depot
in season: berries The lowdown on beautiful berries fresh thinking We get advice from Phil Vickery caterer connections May/june 2018
07
Events
iN THE DIARY Just to get your creative juices flowing, here are some of the key dates coming up over the next couple of months may 2018 6 8 13 18 21 24 25
Just a thought…
National Beverage Day Have a Coke Day National Apple Pie Day National Pizza Party Day National Strawberries and Cream Day Red Nose Day National Wine Day
june 2018 1 2 2 5 10 16 17 19
National Hazelnut Cake Day National Rocky Road Day National Bubbly Day National Veggie Burger Day National Children’s Day National Fudge Day Father’s Day National Martini Day
Treat your customers by baking relevant cakes to celebrate days such as National Hazelnut Cake Day and National Rocky Road Day. Go one r step further and offe ce customers the chan r ei th f to get 50% of ow cakes when they sh the person behind the till the offer on their phones.
caterer connections may/june 2018
09
SNACKING SORTED FOR THE LICENSED SECTOR REAL CRISPS FOR REAL PEOPLE
TASTE PORKFECTION
Tasty, no-nonsense premium handcooked crisps.
The Nation’s Favourite – satisfy your cravings.
Known by 1 in 3 people who visit a licensed environment*
Known by over ½ of people who visit a licensed environment*
GOLDEN WONDER-FULLY FLAVOURED
Crisps and Snacks that deliver MORE PUNCH PER CRUNCH. 2 in 3 people eat crisps or snacks within a licensed environment*
FREE
merchandising solutions available from BEER MATS to DISPLAY STANDS.
MAKE A CRISP PROFIT – ORDER NOW
*Source: Norstat Omnibus | Online Access Panel| 6,021 GB representative respondents of which 4,367 had consumed in a licensed environment | September 2017
News
It seems UK consumers are traditional when it comes to their choice of takeaway. According to Statista, Chinese came out top of the takeaways with 35% of respondents voting it as their favourite at-home treat, followed by Indian (24%), pizza (13%) and Chinese takes fish and chips (7%). Kebabs and it away burgers scored just 3%, Thai 2% and Mexican and Turkish just 1%.
sweet enough
When it comes to younger diners, it pays to offer healthier drink choices following the latest figures from Public Health England which show that sugar makes up 13.5% of four to 10 year-olds’ daily calorie intake. The official recommendation is to limit sugar to no more than 5%. Impress parents by offering low-sugar drinks such as milk, smoothies and flavoured water, which will also stand you in good stead now that the Soft Drinks Industry Levy has come into effect.
strength In numbers
During the early part of the year when sales are traditionally down, pubs continued to prove resilient and showed an increase of 1.3% in like-for-like sales. The Coffer Peach Business Tracker has shown that people continued to dine out during winter despite the cold weather and negative media coverage of restaurant closures.
for caterers, It’s great up north
I
s your venue in Liverpool, Leeds or Manchester? Then we have good news as the restaurant and bar scenes in these cities are growing at rates more than double those of London, according to the Northern Restaurant and Bar trade show and data and insight specialist CGA.
Research covered the central business districts of every major city which contained more than 100 licensed premises. Liverpool topped the chart with 25.2% growth over a five-year period, with Manchester hot on its heels on 24.9% and Leeds in third place on 20.5%. caterer connections may/june 2018
11
News
free up your menus
Caterers are being encouraged to ‘free up their menus’ after research commissioned by Real Soup Company revealed that 97% of vegans, vegetarians, pescatarians or people with allergies “regularly look for new flavours when eating out” but don’t necessarily find them. In the research, 52% of respondents admitted to being bored with the current choices on offer, so can you shake up your menus to cater for those with less common diets?
food for thought Are you guilty of not being quite as good with your recycling as you ought to be? If so, you’re in good company because a third of food businesses admit to “not doing anything” when it comes to recycling. Recycling and waste management provider Biffa has launched its Food for Fuel campaign to encourage businesses to segregate and dispose of food waste responsibly. Could you install multiple bins in your workplace to help you and your staff get to grips with recycling? Biffa’s Food Waste Collection Service can help businesses save money and create clean energy.
trial shifts look set to continue A bid to ban unpaid trial shifts has failed in the House of Commons.
12
caterer connections MAY/JUNE 2018
Research has found that inedible food waste makes up of the UK’s total food waste
40%
A Private Members’ Bill had called for trial shifts to be paid at least the National Minimum Wage after Trade Union Unite received a dramatic increase in complaints over unpaid shifts.
World Cup winners
Despite high hopes for the national team, it seems the big winner during the 2014 World Cup was the foodservice sector. In 2014, the high scorers were pubs and bars which benefited from £455m in additional sales, followed by takeaways and fast food scoring £205m. Pizza delivery also saw a sales boom, up a tasty 40% during England matches.
no appetite for coffee cup levy A proposal to impose a so-called latte levy on throwaway coffee cups has failed to get the go ahead by the government. MPs had suggested a charge of 25p for disposable coffee cups to reduce their use, but ministers say a better option is for shops to offer
discounts to customers bringing their own cups. We know that coffee cups make up 0.7% of total paper packaging waste in the UK. Whether it’s by selling reusable coffee cups or offering customers a discount for bringing in their own, you can still make a real difference.
Expand your options, not your workload. Carte D’Or offers a great tasting range of desserts that are versatile & easy to make. For more inspiration visit ufs.com/cartedor
NEW
Our round up of all things tasty for your kitchen, ideal for the summer months that lie ahead
What ’s
cooking
Budweiser Prohibition Budweiser Prohibition is brewed to the same recipe and high standards as the ‘King of Beers’ Budweiser, just without the alcohol. In accordance with the original Budweiser recipe, this American lager is aged over beechwood chips to give a crisp, smooth finish. The alcohol is then removed through a dealcoholisation process and the final product is packaged in 330ml cans with an ABV of 0.05%.
Caterers Kitchen reduced salt and sugar baked beans Who doesn’t like baked beans? Packed full of fibre, low in fat and counting towards your five a day, it’s no wonder that baked beans are the ultimate crowd pleaser.
Angel Delight Angel Delight whipped dessert is a firm family favourite with its light, milky taste. For something different, try using Angel Delight in a smoothie, perfect for those hot summer days. For more recipes go to www.premierfoodservice.co.uk
14
caterer connections may/june 2018
Estrella Galicia For customers wanting a clean, refreshing taste, Estrella Galicia is a pale lager with a hoppy character and a soft aroma of lemongrass. Made in an independent brewery, it remains 100% Spanish and is brewed for a minimum of 30 days, delivering maximum flavour.
Waipara Hills Waipara Hills is a premium New Zealand brand exclusive to the on trade. Both the Marlborough Sauvignon Blanc and the Central Otago Pinot Noir represent an upsell for consumers, with both wines a perfect match for venues offering a premium wine list.
Caterers Kitchen no added sugar cordial A refreshing drink for young and old alike and a healthy option as it contains no added sugar. Chef’s tip: drop a capful into a pan when cooking carrots!
Southern Comfort Created in 1874 in New Orleans by Martin Wilkes Heron, a creative and entrepreneurial bartender, Southern Comfort is a whiskey-based liqueur with a blend of fruits and spices, described as the ‘Gateway to American Whiskey’. caterer connections may/june 2018
15
On-trade profile
The
beautiful With five-star suites and local food to match, the Cary Arms is Devon hospitality at its best. When the location, and the larder, is this good you need a chef who knows how to step up to the plate
south
N
ot so very long ago, people laughed when the tourist chiefs rebranded the little hook of Devon coast between Babbacombe and Brixham as ‘The English Riviera’. Locals amongst them. ‘Isn’t it all run-down seaside resorts, Fawlty Towers and faded celebs churning out end-of-the-pier shows?’, they smirked. They’re not laughing now. A new breed of confident, upscale restaurants, award-winning hotels and fiercely local producers are really
16
caterer connections may/june 2018
putting this sunkissed corner of the southwest on the foodie map. And nowhere is this new-found swagger more evident than at Babbacombe’s Cary Arms. Under the stewardship of multimillionaire hotel tycoon Peter de Savary, this pretty cluster of buildings sits in its own hidden cove, and exudes charm, understated elegance and fun. Isn’t that what all the best riviera bolt-holes offer (not that we’ve been to all that many…)? At the heart of it is the Cary Arms’ ‘Inn on the Beach’, a 17th century inn turned New England
clubhouse. Part locals’ hideaway, part romantic getaway – and totally charming. Around it are scattered beach huts transformed into luxury suites, a soothing spa, and self-catering cottages with waiter service. Now that’s what we call a seaside village!
The centre of attention
Fuelling it all is the Cary Arms’ busy kitchen – overseen by 32-year-old head chef, Ben Kingdon. Having trained in a number of Devon’s bestregarded hotels, including Paignton’s Redcliffe,
caterer connections may/june 2018
17
On-trade profile
Ben gained his a la carte chops in Torquay’s three-rosette Orchard Restaurant. But it’s at the Cary Arms where the young chef has really learned to fly. “I knew from the very beginning that cheffing was going to be my life,” says Ben, as his brigade prepare for today’s lunch service all around him, and deliveries of the south west’s freshest spuds are offloaded, ready to be cut into the chips part of today’s ever-popular fish and chip supper. Ben joined the Cary Arms team as sous chef nine years ago, under the guidance of head chef Denise Tarriela. Just two years later, with Denise’s blessing, it was time for a new chapter at the Cary to begin, and Ben, at the tender age of just 25, was at the helm. A tall order for some, but Ben took it in his stride. “Despite the obvious challenge, I didn’t feel nervous,” he says. “I don’t get flustered, I’m not the type. You always hear about chefs being temperamental and difficult to work with but I just take everything as it comes. This is what I love doing, so why spoil the atmosphere for everyone?” But don’t be fooled by that easy-going nature, it’s clear that Ben knows exactly what he wants, Essentially, he knows how to coax it from his small, constantly busy team too. It’s why, four years into his tenure and still under 30, Ben helped the Cary Arms get the all-important nod from Michelin which singled out the inn as a recommended place to eat out.
Making his mark
Evolution, not revolution was always Ben’s masterplan. “It was important for me to concentrate on the bigger picture at first, because many people fail when they only focus on the food. As head chef, suddenly I had to really get to grips with GPs, rotas, hygiene, all the stuff that makes the difference, but isn’t
18
caterer connections may/june 2018
necessarily the most glamorous,” he says. “It was a steep learning curve, but it made me a much better head chef.” Bonus schemes put in place by de Savary helped: “When you know that if you hit your budgets, you’ll get a reward, it helps to concentrate the mind,” Ben laughs. Although he was keen to make his mark, Ben wasn’t about to throw out the Cary Arms’ best-loved menu items, just because he could. “That would be arrogant,” he says. “Your offer has to be about what customers
want to eat, not what you want to cook.” So the Cary Arms’ best-loved dish – their rich steak and ale pie – survived, but over time, Ben began to add his own signature dishes to the restaurant’s simple and elegant array of gastro-pub stalwarts and, of course, the freshest of seafood. “I trained in fine dining, but as I took over the kitchen here it was clear that people valued a more informal dining experience, and at the time the gastro scene was really taking off. So I was determined to show
Ben’s advice for other chefs: “your offer has to be about what customers want to eat, not about what you want to cook”
JACKET REQUIRED how gastropub fare could be every bit as good as traditional fine dining,” Ben says. The key? “You have to insist on using the same top-quality ingredients, but just cook them more simply. Don’t drown them in unnecessary sauces and flourishes.” It wasn’t hard to do, Ben says, when the local larder – from land and sea – constantly offered up such delights. “We’re very lucky in the south west,” he says. “The climate is kind, our growing season is longer and the sea never lets us
“Our owner, Peter de Savary, wanted to generate some publicity, so we hatched a plan to recreate something he’d tried at one of his venues in Scotland and made the world’s most expensive jacket potato. We called it the ‘tuxedo spud’. We mixed in creme fraiche, lemon, chives and spring onions, and topped with caviar. And we served it with Champagne for £40,” says Ben. It made the national and international press, and got the Cary Arms coverage from Swanage to Sydney. “We even sold a couple last week!” Ben laughs.
caterer connections may/june 2018
19
On-trade profile
down. Seafood is a real passion of mine, and in season I make no apologies for making that front and centre of our menu.”
The local heroes
Why wouldn’t he? With freshly landed lobster, haddock, crab and Torbay sole, it would frankly be criminal if they weren’t the stars of the show come summer. “It’s the same with soft fruit, salad and veg,” Ben says. “I’m amazed at the variety of produce our local growers can get to us.” There’s a definite shifting of gears as winter gives way to the brighter seasons in terms of customers as well as ingredients. “The difference between the seasons can be quite stark,” Ben admits. “In winter, we have fewer hotel guests and lunches can be the odd table or two, compared to the summer months when the hotel will be sold out for weeks at a time, and we have more than 200 covers just at lunch.” And the type of customer is pretty evenly split, too, between locals and tourists. But this is where the Cary Arms has another ace up its sleeve. “We know that people who sleep here have a little more money to spend. We know that we’re not the cheapest place to stay, although we pride ourselves on offering something really special,” Ben says of the hotel’s average per-night rack rate of £200, rising upwards for its quirky beach huts and suites. “Rather than go completely off the deep end with expensive meals that would put our regular customers off, we offer an ordering service to all customers who stay. The deal is that, as long as they let us know 24 hours in advance, we’ll cook them pretty much what they fancy, as long as I can get it!”
20
caterer connections may/june 2018
It’s a neat touch which, at a stroke, offers the personal service and attention to detail you’d expect from a five-star establishment, while not putting too much strain on budgets by ordering in items that may sit and perish in the stockroom. “I really don’t want to change the DNA of the menu very much,” Ben says. “We are a high-quality gastro pub. That’s what we’ve won our first AA Rosette for. And people, even our guests, come here knowing that. So I don’t think we should try to be something we’re not.” Stick to what you do, and do it well is Ben’s philosophy. This is why for Ben and his team, seasonal is everything. In winter, Ben’s all about the slow-cooked, the comfort food, and the rich sauces. When summer comes along, the blackboard will be chalked up with vibrant salads, seafood platters and zingy pasta dishes.
The perfect pairing
And what customers choose to drink, of course, is every bit as essential as the food it accompanies. “A real pub should have real beer,” Ben says, of the local ale of choice, Otter Ale, brewed just up the road in the Blackdown Hills.
Bays Topsail travels even less of a distance – just five miles – and with its citrusy overtones is the perfect summer accompaniment to a light bite at lunch. “We’ve invested heavily in our staff’s knowledge of what wine, or beer, works well with the food, and it’s really paying off,” Ben says. Especially, it seems, when helping punters pair a seafood platter with one of Devon’s excellent locallydistilled gins. With the support of sous chef Steve Poyner – ‘we work brilliantly together’ – and his hardworking team of two chefs de partie, and two commis, Ben is quietly putting the little town of Babbacombe on the culinary map. His secret? When it all boils down to basics, it’s quite simple: “We really care,” he says. “It’s about championing local ingredients, having respect for the ingredients you’re using, and giving people what they want. Get that right, and all the hard work is worth it.”
FACT FILE
100kg of potatoes a week
190 covers a day
forty
haddock fillets
served a day
“we’ve invested heavily in our staff’s knowledge of what wine or beer works well with the food, and it’s paying off”
20kg of scallops a day
six
itchen k staff
140 signature
pies per week caterer connections may/june 2018
21
World Cup
score a
winning r
The FIFA World Cup is almost upon us. Whether this makes you sing or sigh, it’s a great opportunity to pull in the punters and get your venue into the football spirit. Here’s our advice on how to make sure you’re ready for kick off
D
uring the last World Cup, it was reported that Brits spent an extra £116m in pubs and bars, a figure that was expected to rise to a whopping £421m had England made it to the final but, alas, this was not the case. This demonstrates the huge potential of the opportunity due to land on your doorstep this summer, regardless of whether you’re a lover or hater of the beautiful game.
22
caterer connections may/june 2018
You should prepare your offering and special events as early as possible to really make the most out of the opportunity. It’s never been more important to stand out from the crowd, especially if you’re surrounded by venues similar to your own. Now, we don’t recommend pinching ideas, but it will help to make a start by taking a look at your competition to see if they are already advertising special World Cupthemed nights or offers, and then seeing
how you can improve on them and, crucially, if there any untapped ideas that may hook the customers and convince them to visit you rather than the pub or restaurant next door.
Say it loud and proud
It’s always a good starting point to tell your customers that your venue will be supporting the World Cup. If you have a TV, let them know that you’ll be showing the
result
games throughout the tournament. Launch a ‘watch the game with us’ campaign as early as possible, showcasing your offers and any themed nights. Put your venue at the forefront of customers’ minds as the font of all knowledge by prominently advertising upcoming games, recent results, betting odds and so on. Social media is a great way to do this. If your venue doesn’t have a TV, don’t worry. Customers may not be visiting your
During the last World Cup, it was reported that Brits spent an extra £116m in pubs and bars
venue to watch the games, but it doesn’t mean you can’t get in on the action. Let your customers know of World Cupthemed nights, special offers or themed cocktails, and remember to really get into the spirit by hanging some bunting and dressing your bar or restaurant for the occasion. Having said that, it may well be worth temporarily installing a TV in your venue if you really do want to cash in on World Cup fever. caterer connections may/june 2018
23
World Cup
World Cup-themed cocktails
Why not try… host a World Cupthemed barbeCue If you have access to outdoor areas, such as a courtyard, patio or beer garden, host a World Cup-themed barbecue. Create a real carnival atmosphere with bunting, flags, the works!
Vardy Party
Black Russian
Life’s A Pitch
Ingredients 2 cups of crushed ice 30 ml Smirnoff Vodka 30 ml Blue Curaçao 120 ml lemonade
Ingredients 60 ml Absolut Vodka 30 ml Kahlúa
Ingredients 50 ml Gordon’s Dry London Gin 75 ml pressed apple juice 50 ml elderflower cordial or liqueur 25 ml freshly squeezed lime juice Cucumber slices, to garnish
Method Take cocktail shaker and add 1 cup of crushed ice. Add cocktail ingredients into the cocktail shaker and shake well. Fill highball glass with ice cubes. Strain and pour prepared mixed drink. Garnish with a slice of lemon and serve with a straw.
1 2 3 4
Home goal
Method Add cocktail ingredients into a mixing glass with ice and stir. Strain into an Old Fashioned glass over fresh ice.
1 2
Could some of your most popular meals work as takeaways for those wanting to watch the game at home? Sales of takeaways were reported to soar during the last World Cup, so you may want to look into popular takeaway delivery services as a new avenue to explore. Don’t worry if this isn’t a permanent service you’re looking to provide, just advertise it as a limited offer you’re only running during the World Cup. You never know, it could prove to be a hugely popular enterprise and, hey presto, you’ve just discovered a new stream of revenue. Goal! In the run up to the competition, use social media and in-venue promotions to let customers know in advance about your new delivery service. To really get the ball rolling, you could offer a free beer when customers spend more than a set amount on their takeaway or a 10% discount on their first takeaway order.
24
caterer connections may/june 2018
start your own TABLE FOOTBALL World Cup You could advertise this alongside your ‘watch the game with us’ campaign, and encourage teams to join your own World Cup for a small fee. Prizes to the winning team at the end of the tournament could include anything from a free bottled beer at the bar to a free meal for all teammates.
Method Combine first four ingredients in a glass with ice. Garnish with cucumber.
1 2
Sales of takeaways were reported to soar during the last World Cup; could your popular meals work as takeaways? Stand out from the crowd
Now this is where the fun really starts. This is the perfect time to get creative and think of ways you can impress your customers this season. If your venue becomes known for offering different discounts depending on game results, you’ll find that the word, and your potential for profits, will grow very quickly. Get your thinking caps on and have fun!
introduce a loyalty card Drive loyalty during the tournament by introducing a loyalty card where customers get a stamp for every game they watch in your venue. Offer different prizes when they hit a certain number of matches watched in your venue, such as a free drink, dessert or a discount off a meal. Here are some other ideas to get you started: l Free drink if England* wins when you purchase a main meal and a dessert l 50% off any side, dessert or drink with any main meal over £15 if England* draws l 50% off World Cup-themed drinks to accompany a main meal *Feel free to substitute for any other team if England don’t float your boat – we’re not biased!
Expert focus
Sports events don’t come much bigger than the FIFA World Cup. Chris Leek, Buying Groups Account Controller at ABInBev, tells us what this means for your business
Q
Why should caterers support the World Cup?
Kicking off on Thursday 14 June, the FIFA World Cup is the biggest single event sporting competition in the world, making it set to significantly boost the UK economy. During the last tournament in 2014, 27% of UK adults headed to the pub to watch the match, including a massive 41% of males aged 16–34 and this year, it’s anticipated that more than one billion people will tune in to watch 32 countries worldwide. So, it goes without saying that the World Cup represents a huge opportunity for venues to drive footfall, increase dwell time in outlets and score the ultimate goal – increased spend. We know that football occasions are beer occasions, with wines and spirits experiencing significantly less spend. A whopping 69% of viewers enjoy a beer during sports occasions as opposed to the 9% who will opt for wine and 8% choosing cider, so this is a great
26
caterer connections may/june 2018
opportunity for venues showing the football to boost beer sales.
Q
How do premium brands sell during the World Cup?
During the last World Cup, value uplifts were far greater than volume uplifts, reflecting the fact that consumers traded up to premium brands during the World Cup period. In 2014, outlets enjoyed an average value uplift of 10%. Lager volume saw an uplift of 7% during the opening weekend of the tournament and 27% during the closing weekend.
Q
What products scored highly during the World Cup?
The lager category was the biggest winner during the last World Cup compared to the ale and cider categories, with lager enjoying 45.2% of sales during football occasions, ale 12.9% and cider 11.4%. We know that consumers want a quality brand to enjoy. They also want a product that is easy to drink. ABInBev recently surveyed customers to rate three key
lager enjoys
45.2% of sales during
football occasions brands based on their quality and ease of drinking. When it comes to a beer thought of as high quality and easy to drink, Budweiser leads the way. Foster’s came second and Carling third.
Q
What can you do to drive up sales during the World Cup?
The most important thing is to have fun. Put up bunting and balloons, encourage staff to dress up and create theatre in your venue, making it the place to be to watch the game and soak up the atmosphere. Get behind the nations playing – think about music, food and their flags – and don’t overlook chances to upsell, such as snacks, spirits and multi-buy offers such as a bucket of beer. And don’t forget to advertise the games and special offers you have.
Strapline
Dad Dote on
28
caterer connections may/june 2018
Father’s Day is one of the busiest Sundays in the calendar and a great opportunity to rocket both your footfall and your sales. So, what are you waiting for?
Father’s Day
I
t’s the time of the year when our dads can take a break from fixing that broken fence, mending their child’s bike and putting off redecorating the spare room. Consumers are predicted to spend more than £695m this Father’s Day, with families flocking to bars and restaurants across the UK to spoil their dads and grandads rotten. Make his day extra special by getting ahead of the game early this Father’s Day. Staff up, stock up on beer and get ready to evaluate the layout of your venue to get ready for lots of larger table bookings.
Grub’s up
Don’t worry about being too fancy with your menu. A good old-fashioned roast dinner has been voted as a popular choice for dads celebrating Father’s Day, followed closely by steak and chips and a burger. So, rather than spreading yourself too thinly, take the firm favourites and put your budget and efforts into making them even more tasty than usual. Or, if you really want to please your customers, why not find out exactly what your dads want to eat this Father’s Day by posting a poll on your social media?
Promotion, promotion, promotion
You’re likely to be fighting fierce competition from nearby venues, so stand out from the crowd with mouth-watering promotions. ‘Dads go free’ is a popular option, or why not offer dads a free bottle of beer with any main meal? If your venue offers the ability to book online, you could treat your guests to a free round of drinks when they book in advance online. As obvious as it may sound, it’s
important to advertise your promotions to really pull the dads in on Father’s Day. Use social media and traditional methods such as leaflets and signage around your venue for at least a month before to shout about your special offers. Remember to put the date of Father’s Day on the leaflets to help the more forgetful customers. Have you thought about offering ‘early bird’ discounts to encourage families to book a table far in advance?
Think of the children
Bored children are noisy children, which in turn could create an unpleasant atmosphere in your venue and won’t help dad to relax and enjoy himself. Help parents out by providing pencils, colouring books, sheets of card and a few templates to encourage kids to draw or make Father’s Day cards while they’re waiting for their food to arrive. If you don’t normally have a children’s menu, it may also be worth pulling together a special one as you’re likely to have more children than usual on this day.
if you really want to please your customers, why not find out exactly what your dads want to eat this Father’s Day by posting a poll ON your social media?
Knock knock
We all love a good dad joke (or at least we pretend to), so why not bring a smile to your guests’ faces by placing cards on tables or beside your till to encourage dads to submit their best dad joke. Incentivise the game by offering prizes for the best (or worst, as the case may be) dad joke such as a free gift card for your venue or a free bottle of beer. If you’re feeling really adventurous, you could even host a Dad Joke Night, and encourage dads to take to the stage to tell their very best dad jokes. Don’t forget to caterer connections may/June 2018
29
Father’s Day
use social media to raise awareness of the event before the day itself to spark interest.
Events
If you’re looking for ways to make your venue stand out this Father’s Day, have you thought about hosting a beer or wine tasting evening? This would work particularly well if your venue has an adjoining function room. Advertise the evening in conjunction with your Father’s Day promotions to really see a difference in your bookings.
Extra treats
If yours is a quick serve venue, this is a great chance to get creative with ideas to make dad feel special this weekend. If you’re stuck for ideas, how about offering a large cake for the price of a small cake, or a free coffee with breakfast or lunch? If you have a stamp loyalty card scheme, maybe offer dads three stamps instead of one for every purchase. If your outlet attracts a lot of commuters, why not run the offer across the whole week to give dads who might not pop in on the Sunday itself the chance to snap up your special offers? You will often find that word spreads naturally when it comes to promotions, so you could attract some new customers. Having said that, it’s also a great chance to use the day to boost your social media following. Post a promotion on Facebook, Twitter and/ or Instagram offering 50% off the bill for all dads when they show the post to the member of staff behind the till.
Consumers are predicted to spend more than £695m this Father’s Day It’s the small things For cost sector caterers, it’s important to take into account the dads that may well be spending this Father’s Day away from their families. Make a fuss of them with an extra special menu. Once again you could survey your customers a few weeks beforehand to find out exactly what they want to eat on Father’s Day. Are there ways you could go a little further, for example by giving out Happy Father’s Day cards or dressing your canteen or eatery for the occasion by placing flowers or maybe even some bunting around the table?
30
caterer connections May/June 2018
28 May - 3 June 2018
Sizzle this National Barbecue Week with Caterers Kitchen Award-winning own brand from Landmark Wholesale
Healthy eating
Balanc i As the eyes of the world turn to Britain following a new international campaign to cut our calorie intake, we look at how cost-sector caterers can strike the perfect balance in their menus…
W
ith recent evidence finding that 27% of adults in England are obese and a further 36% overweight, a report published by Public Health England has declared that England is to be put on a diet. The report calls for the food industry to cut calories in core products consumed by families by 20% before 2024. If this target is met, more than 35,000 premature deaths could be prevented and around £9 billion in NHS health care and social care costs could be saved over a 25-year period. The campaign has been launched in an
32
caterer connections may/june 2018
attempt to persuade adults to lead healthier lives, estimating that adults consume 200 to 300 calories too many each day: the equivalent of a fourth small meal. It calls for foodservice professionals to reduce the calorie content in meals, reduce portion sizes and encourage customers to buy and choose lower-calorie products. “Britain needs to go on a diet,” said Duncan Selbie, chief executive at Public Health England. “The simple truth is that on average, we need to eat less. Children and adults routinely eat too many calories
and it’s why so many are overweight or obese.” This news may come as an added pressure to cost-sector caterers who already have many considerations to take into account when it comes to meeting the nutritional needs of those they are tasked to feed.
Care homes
Although it is generally believed that adults should minimise their intake of saturated fats to improve heart health, people over 75 years old may actually be required to
ng
act
increase the number of calories they consume in order to aid weight gain, especially if they are particularly frail. If you cater in a care home, you could try making small changes such as adding full-fat cream rather than milk to mashed potatoes and full-fat milk rather than semi-skimmed milk to cups of tea and coffee, or even offering hot chocolate. Some care home residents may suffer from constipation as we are more likely to develop bowel issues as we grow older. In order to keep this to a minimum, elderly people should include an adequate amount
of fibre in their diets. Good sources of fibre include wholegrain cereal, porridge, wholewheat pasta and wholegrain bread, so try to include plenty of these in your
ÂŁ6bn
ANNUAL cost of obesity to the nhs caterer connections may/june 2018
33
Healthy eating
menus wherever it might be possible. Red meat, vegetables and dried fruit are also essential to boost iron levels, as a lack of iron can cause the organs and tissues to receive less oxygen, which can lead to anaemia. As we get older, the body’s ability to conserve water also gradually decreases, causing dehydration which can lead to many issues such as drowsiness and confusion. To address this, Unilever Food Solutions has worked with National Activity Providers Association to design a PG Tips tea station that can help residents to become a little more independent by encouraging them to make their own cuppa, whenever the mood takes them. The aims of the tea station trial were to improve hydration, increase movement and mobility (helping to maintain strength, balance and fine motor skills), assisting residents in developing greater independence and confidence, and providing greater opportunities to socialise.
Recommended salt intake for children Children aged 4 to 6 years No more than 3g a day Children aged 7 to 10 years No more than 5g a day Children aged 11 or above No more than 6g a day
35,000
early deaths prevented over 25 years by calorie reduction Schools
So, what about schools? A recent study has discovered that while 76.4% of 4–5 year olds are a healthy weight, a shocking 13% are overweight, and a further 9.6% are obese. Similarly, 64.4% of 10–11 year olds are a healthy weight, whereas 14.3% are overweight and 20% are obese. New rules for school meals in England came into force in 2015, stating that meals must include one or more portions of vegetables or salad every day, and children are to be given no more than two portions of fried foods or pastry-based foods each week. The rules also promote drinking water and limiting fruit juice servings to 150ml. The new rules are mandatory for local authority schools, new free schools and schools that convert to academy status. British Nutrition Foundation has released a report stating that children should eat at least two portions of fish per week, one of which should be an oily fish such as mackerel, salmon or sardines which helps to feed the brain. The Foundation has also released a salt intake guide for children to help reduce high blood pressure in later life.
Hospitals
20%
of 10–11 year olds are obese 34
caterer connections may/june 2018
Healthy eating in hospitals has been high on the government’s agenda for years, with plans to develop and maintain a food and drink strategy to ensure the food offered to patients, staff and visitors is as healthy as possible. According to the Hospital Food Standards Panel, patients, staff and visitors should have access to food and drink that both addresses the nutritional and hydration care of patients and is sustainable. Hospitals are also encouraged to promote a balanced diet within staff canteens, and outline practical strategies to reduce salt, saturated fats and sugar intake. The NHS website states that patients and visitors should expect nutritious, tasty, appetising food and drink as “an essential part of your personal package of care”.
Patients are also told to expect: l a choice from a varied menu that includes meals suitable for your religious, cultural or dietary needs l access to fresh water at all times (unless this contradicts medical advice) l if needed, they will receive help to eat and enjoy meals. This is endorsed by 2014 Hospital Food Standards Panel guidelines which also state hospitals must provide the following: l fish twice a week l seasonal produce l tap water l cooked rice, potatoes and vegetables without salt l half of all desserts offered should be fruit l half of tea and coffee should be Fairtrade.
Just a thought… sta … Bread, rice and pa ce are all a terrific sour B of energy, fibre and able, vitamins. Easily avail ly, versatile and, crucial low in cost.
NEW! Launching from Premier Foods:
A guide to International Dysphagia Diet Standards Featuring a host of new and inspiring recipes, the guide also includes an easy to digest introduction to the new International Dysphagia Diet Standardisation Initiative Framework By the age of 75, 1 in 5 women and 1 in 6 men will have suffered a stroke in the UK – of these, 37% are predicted to develop some form of dysphagia*
Recipes featured in
clude:
• Kedgeree with B
isto Curr y Sauce
• Vegetable Korma with Mushroom & Tom ato Dahl • Passionfr uit Pav lova • Tomato Truffles • Chocolate & Ba ileys Cupcakes
Download the new guide via www.premierfoodservice.co.uk www.premierfoodservice.co.uk * www.softerfoods.co.uk/will-dysphagia-affect-uk-population-future/
@PremierFoods_FS @PremierFoods_FS
Add some crunch to your snacking sales Introducing Doritos Bits - mini twisted Doritos pieces in a portable tube bag
new *
Single Serve Snacks and Nuts account for over 90% of snacking sales in pubs1
Two thirds of Publicans
see the role of snacking as an additional revenue driver for their business2
Stock up on your carded snacks now available from your local Landmark stockist 1. SalesOut Data, 2017. 2. CGA & PepsiCo Research, Summer 2017
British Sandwich Week
That’s a wrap. . . Bored of the everyday sandwich? British Sandwich Week lands 14–20 May, and to celebrate we look at how to give the classic sandwich a modern twist…
caterer connections may/june 2018
37
British Sandwich Week
W
here would we be without the humble sandwich? Perfect for a quick bite to eat or a filling meal, we’d be lost without them. The British sandwich industry is reportedly worth £8bn a year and has transformed the way we eat lunch and even breakfast, with the sandwich becoming a staple of the food-to-go offer and arguably the most iconic British culinary invention. It’s a passionate matter for us Brits. The very matter of what to call the sandwich has divided a nation: barm cake, bap, cob, butty – who knows? It’s a minefield. But regardless of the politics of the sandwich, we munch our way through approximately 11.5bn of them every year, with more than 3.5bn purchased from UK retail or catering outlets annually. The fact of the matter is, we all clearly love a decent sandwich. But every now and again it pays to shake things up a bit, especially when it comes to impressing your customers.
grouping your sandwiches with crisps, snacks or baked goods and a soft drink. Caterers should focus on providing choice and great taste to customers when it comes to their beverage offering, according to soft drinks specialist Barr Soft Drinks. Soft drinks are an important part of a meal and a great-tasting beverage can really maximise consumer enjoyment and encourage loyalty as well as boosting profits for outlets.
Adrian Troy, Marketing Director for AG Barr says: “Understanding your customer base and tailoring your soft drinks offering accordingly is key when it comes to driving sales. Our wide range of soft drinks is well placed to meet the needs of consumers whether they are dining in or grabbing food on the move, with a great choice of both still and sparkling products catering to a variety of tastes.”
SERVES
2
Filling up
British Sandwich Week is the perfect time to assess your range to see if you can make it a little bit more interesting to ensure you stand out from the competition. For example, the BLT is a classic sandwich we all know and love, but there are plenty of ways you can make it memorable and turn your customers’ heads. For example, why not try a BLT served on a waffle or with green tomatoes instead of red? Or instead of the traditional grilled cheese sandwich, try a creamy pimento cheese mixed with cheddar cheese, served on sourdough bread with fresh sliced tomato, salt and pepper. Delicious and oh-so simple. So, how do you go about putting a twist on an old favourite without rocking the boat too much and putting your customers off? Here are some ideas to give you a little bit of inspiration.
Make a meal of it
British Sandwich Week offers a great opportunity to upsell with meal deals by
More sandwiches are consumed in hot weather than wet or cold weather 38
caterer connections may/june 2018
A twist on… ham and cheese Sandwich Ingredients 4 large slices good quality white bread, buttered 100g Gruyère, finely grated 4–5 slices smoked cooked ham, Parma ham or wafer-thin ham 20g butter, melted 2 level tbsp finely grated Parmesan Salt and black pepper
Method On one slice of the buttered bread, spread half of the grated Gruyère. Cover that with the slices of ham. Sprinkle the rest of the Gruyère on top of the ham, season with salt and pepper. Place the second slice of bread on top. Brush half of the melted butter on the top side of the sandwich, sprinkle it with half the Parmesan. Place the sandwich on the grill pan and grill it for about 2 minutes, 2 inches from the heat. When the sandwich is golden brown, turn it over, brush the other side with the remaining melted butter, sprinkle the rest of the Parmesan all over and grill for another 2 minutes. Then remove it from the grill, cut it into quarters and serve immediately.
1 2 3 4 5
DID YOU KNOW? The convenience food known as the sandwich was invented by John Montagu, earl of sandwich, so he didn’t have to leave his gambling table for supper SERVES
2
SERVES
5
A twist on… chicken salad Sandwich Ingredients 2 chicken breasts, cooked, shredded 1 stalk celery ½ cup mayonnaise 2 tbsp pine nuts, toasted 1 tbsp chopped tarragon or basil leaves 2 tsp lemon juice 10 slices bread 2 handfuls rocket Method Combine the chicken, celery, mayonnaise, pine nuts, herbs and lemon juice in a bowl. Stir in the tarragon, taste and add more as required.
1 2
Alternatively, if you don’t have tarragon to hand, you can add 1 tbsp of sunblush tomato paste, chilli powder or garlic to the mayonnaise and adjust to taste. Spread half of the bread slices with the chicken mixture and some rocket. Cut into triangle quarters, discarding crusts. They will keep fresh in the fridge for several hours if covered with a damp paper towel.
3 4
million sandwiches APPROXIMATELY ARE CONSUMED BY BRITS every day
A twist on… Grilled Cheese Sandwich Ingredients 4 slices wholewheat bread 2 slices Muenster cheese 2 slices Asiago cheese 2 slices cheddar cheese 2 tsp Dijon mustard 2 tbsp butter 1 clove garlic, crushed 1 pinch red pepper flakes 1 pinch thyme METHOD Melt the butter in a saucepan with the garlic, red pepper flakes, and thyme. Lightly simmer, being careful not to burn the butter, while you prepare the sandwiches. Lay your slices of bread out and spread ½ teaspoon of
Dijon mustard onto each slice. On two of the slices of bread, add one slice of cheddar cheese, one slice of Muenster cheese, and one slice of Asiago cheese. Place the other slice of bread on top of the cheese. The sides with the Dijon mustard should be touching the cheese. Using a pastry brush, brush the butter onto the top and bottom of both sandwiches until all the butter is gone. Heat a skillet over a medium heat. Cook the sandwiches until both sides are golden brown and the cheese is melted.
4 5
1
6
2
7
3
caterer connections may/june 2018
39
Trends
40
caterer connections may/june 2018
Dishing up
Serving food in quirky ways was once the way to stand out, but are we going full circle and coming back to the good old-fashioned plate?
I
ce cream served in a kitchen sink, fish and chips on a piece of slate, burger in a dog bowl – whatever next? Over the last few years there’s been a huge increase in weird and wonderful ways to present meals. At a time when eateries are popping up left, right and centre, it’s more important than ever to stand out against the competition and so it’s hardly a surprise that many are turning to quirky food presentation to make their mark. It’s a subject that’s dividing the nation. While many Brits flock straight to Instagram to post photographic evidence of unusual meals, others can be heard wailing
up to two streets away at the mere sight of a chopping board or miniature shopping trolley. Some customers are so riled by the notion of having their chips served to them in a shovel or a shoe that they’re taking to social media to actively rally the troops to campaign for the return of the oldfashioned plate. The Twitter account aptly named ‘We Want Plates’ does what it says on the tin (or the, er, plate), and encourages users to submit pictures of the most outlandish vessels they’ve been served their food or beverages in. A survey by YouGov Omnibus revealed two-thirds of diners were happy to be
served food on a slate or wooden board, while more than half didn’t mind eating out of a plant pot. The least popular food container was a shoe, which received an approval rating of just 9%, closely followed by a dog bowl (10%) and a shovel (17%). The survey also revealed that middle-class respondents were 12% more likely to find eating off slates acceptable than workingclass diners and are 8% happier to eat off chopping boards.
Find the balance
So, what’s the answer? There are both pros and cons to daring dish presentations. caterer connections may/june 2018
41
Trends
Unusual serving styles could win you some free PR, as some customers are likely to take photos and share on social media (remember to create your own hashtag and encourage customers to use when posting their pictures online). However, being too experimental may put your customers off or even lead to your venue being featured on accounts such as ‘We Want Plates’.
The generation game
If you’re thinking about shaking things up in your venue in terms of your presentation style, take a close look at your demographic first to see if your customers are likely to enjoy eating off a slate rather than a plate, or from a jam jar rather than a glass. While we don’t advocate stereotyping, it can help to take your customers’ ages into account to make sure you deliver what they’re likely to be comfortable with. If your venue attracts mainly millennials, then it’s a safe bet that more unusual ideas may be warmly welcomed. That doesn’t necessarily mean that if your customers are older you’re stuck in the realm of standard plates, but it may be worth playing it safe. The same can be said if you’re visited by a lot of families with young children. Parents won’t thank you when their child knocks all the food off the side of the chopping board or when they won’t eat their food at all because they’re too busy playing with the trolley it’s served in.
42
caterer connections may/june 2018
UNUSUAL SERVING STYLES COULD WIN YOU FREE PR FROM YOUR CUSTOMERS BUT BEING TOO EXPERIMENTAL MAY PUT THEM OFF If you’re really not sure whether rolling out some unusual presentation styles would go down well with your customers, why not ask them? Put a few survey cards on tables (it always helps to incentivise answers by entering participants into a competition to win a free round of drinks at the bar or equivalent), or take to social media to host a poll to find out exactly what your customers are thinking. If you do decide to try alternative plating-up methods, make sure to tell your staff to keep track of any feedback received and, crucially, make sure you act on it. Also keep your eye on social media – even if your venue doesn’t have any accounts online – by typing your venue’s name in the search bar on Twitter, Instagram and Facebook to see if any customers have posted anything positive or negative about your serving styles so you can pick up some useful pointers.
Keep it practical
Regardless of how you serve your food, your customers want to eat easily without battling with their food. No matter how beautifully served, peas and cherry tomatoes will not stay on a slate and a fried egg with a runny yolk on a chopping board is a recipe for disaster. Use receptacles that will contain the food you’re serving. No diner will enjoy the frustration caused by foods flying across the table and despite the delicious menu, they may not return.
Keep it attractive
Remember to make your alternative presentations as aesthetically pleasing as possible. At the end of the day, this is still your delicious food being served, so you want to make it look great. To shake up the look of your food without going overboard, how about opting for a ‘traditional with a twist’ style? For example, a spotlessly clean, gleaming white soup bowl with an oversized rim can look both stunning and impressive. The survey by YouGov Omnibus also found that 96% of people would be happy to eat off a square plate while the traditional round plate met the approval of 99% of people in comparison to just 69% who said they enjoy eating off a slate and 64% who said it’s acceptable to eat off a chopping board. After all, as much we want to make our dishes stand out, sometimes it’s better to just let the food do the talking.
in your NEXT ISSUE coming in july… Make the most of the summer months and enjoy hot sales
Summer loving
It’s all about your food-to-go offer and the great outdoors
Plastic fantastic
It’s grabbing the headlines but is plastic really all bad?
The ultimate summer treat Why ice cream’s a hit with everyone
Thirsty work
Why low-sugar soft drinks are producing sweet sales
real-life success stories l dates for your diary l the latest industry news
Avai l ab le ex c lusive ly f rom your l o c a l l a n d m a r k w h o l e s a l e m e m b er d ep o t
In 1874, founder and legendary southerner M.W. Heron created the first batch of his genuine smooth-drinking whiskey, blended with his very own fruits and spices. This original recipe is fitting for a whiskey that is still deeply rooted in the local flavour and vibrant soul of one of the most unforgettable places in the world New Orleans. Where there’s a party on every street, a story behind every door and a mischievous smile inviting you to be a part of it all.
EXCITING NEW LOOK, SAME GREAT TASTE
SOUTHERNCOMFORTUK.COM
DRINK RESPONSIBLY
|
SOUTHERNCOMFORTUK #SOUTHERNWELCOME
Copyright © 2017 Southern Comfort. All rights reserved. Southern Comfort is a registered trademark.
Depot finder
Landmark Catering depot locations
Shetland Isles
4 5 7
6
8
9 10 11
67
53 64 54 56
68
55
12
57
58 59
60
22 23 25
14 15 16 17
21
26
18 24
42
43
27
28 29 30 31 32
33 36
69
34 37
38 39
35
44
45
13
19
20
40
46 47
41 52
61 48 63
65 62
KEY
and Carry and Delivered • Cash Cash and Carry only • Delivered only •
51 50
66
49
* Non-stockist of alcohol products SCOTLAND
NORTH WEST
1 JW Gray & Co: Kirkwall 2 JW Gray & Co: Lerwick 3 Sutherland Bros: Wick 4 Bidvest Foodservice: Oban 5 William Yule and Son: Kirkcaldy 6 United Wholesale Grocers: Springburn, Glasgow 7 Lomond Fine Foods: Glasgow 8 United Wholesale Grocers: Polmadie, Glasgow
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
*
*
NORTH EAST 9 Blakemore Wholesale: Killingworth 10 JJ Food Service: Newcastle 11 Blakemore Wholesale: Gateshead 12 Blakemore Wholesale: Middlesbrough
NORTH 13 Blakemore Wholesale: Grimsby 14 JJ Food Service: Leeds 15 A G Parfett & Sons: Halifax 16 Fairway Foodservice: Huddersfield 17 Blakemore Foodservice: Wakefield 18 Blakemore Wholesale: Barnsley 19 JJ Food Service: Doncaster 20 A G Parfett & Sons: Sheffield
46
caterer connections MAY/JUNE 2018
*
MIDLANDS 28 A G Parfett & Sons: Somercotes 29 Hyperama Cash & Carry: Derby 30 Hyperama Cash & Carry: Nottingham 31 First Choice: Burton upon Trent 32 JJ Food Service: Leicester 33 Hyperama Cash & Carry: West Bromwich 34 Blakemore Wholesale: Walsall 35 Blakemore Foodservice: Wednesbury 36 East End Foods: Smethwick 37 Blakemore Wholesale: Wolverhampton 38 Blakemore Wholesale: Saltley 39 East End Foods: Aston Cross 40 JJ Food Service: Aston 41 Hyperama Cash & Carry: Peterborough
WALES & SOUTH WEST
JERSEY
42 Hall’s Drinks: Holywell 43 Blakemore Wholesale: Bangor 44 Blakemore Wholesale: Swansea 45 Blakemore Wholesale: Cardiff 46 Blakemore Wholesale: Newport 47 JJ Food Service: Bristol 48 Jones Food Solutions: Bath 49 Chaffins Foodservice (RD Johns): Redruth 50 RD Johns: Newton Abbot 51 Country Fare: Bournemouth
66 Battrick’s Food Service: Jersey
*
LONDON & SOUTH EAST 52 Brook Street Foodservice: Needham Market 53 JJ Food Service: Enfield 54 Abra Wholesale: Edmonton 55 TRS Cash & Carry: Southall 56 TRS Cash & Carry: Leyton 57 Restaurant Wholesale: Barking 58 Time Wholesale Services: Barking 59 JJ Food Service: Sidcup 60 Hi-Line Cash & Carry: Croydon 61 BWH Drinks: Maidenhead 62 Camelot: Crawley 63 JJ Food Service: Basingstoke 64 EDA Quality Foods Limited: Enfield 65 JJ Food Service: Dagenham
*
* *
*
NORTHERN IRELAND
*
67 Express Foodservice: Londonderry 68 Drinks Inc: Belfast
Southern IRELAND 69 Plassey Food Distribution: Rathkeale
TRADITIONAL MEDITERRANEAN DISHES DESERVE TO BE MADE WITH A TRULY SPECIAL TOMATO SAUCE
MAGGI® RICH & RUSTIC TOMATO SAUCE
Made using the juiciest sun-ripened Mediterranean tomatoes To find out more visit www.nestleprofessional.co.uk/maggi
*Serving suggestion
In season
y r r e B good for you
The month of May heralds the start of the British berry season and while we know they’re jam-packed full of goodness, there’s much more to the humble berry
Improving sleep, lowering blood pressure and packed with potassium, calcium, Vitamin A and folic acid, it’s no wonder that cherries are a fruity favourite. And did you know that 14 cherries counts as one of your five a day? 48
caterer connections may/june 2018
Dry your berries and mix together with granola and yoghurt for delicious granola bars
Gooseberries vary in their sweetness and even the most tart berry can be delicious when made into a sorbet, cordial, sauce, jam or chutney.
Blackberries are ideal for more than just the humble crumble. They’re perfect for wine, gin, sauces and jams, and so much more.
Blueberries make you cheerful. They increase the brain’s production of feel-good dopamine so are the ideal option to leave your customers smiling. A hybrid between a blackberry and a raspberry, loganberries can be served fresh with sugar or made into coulis and jams. They also go wonderfully well with game dishes.
Raspberries contain more vitamin C than oranges, are super high in fibre, low in calories and supply you with a fantastic dose of folic acid. They’re also packed full of potassium, vitamin A and calcium. Not bad for a little berry, eh?
Strawberries with Balsamic Vinegar, Basil & Lemon Zest
Elderberries can only be found growing wild, but be sure to wash and cook them thoroughly as they contain a poisonous alkaloid which is only harmless when cooked.
Ingredients 4 cups (2 pints) strawberries, chopped ¼ cup (60 ml) fresh basil, chopped 1 tbsp (15 ml) balsamic vinegar 1 tsp (5 ml) maple syrup ½ tsp grated lemon peel (zest) ¼ tsp freshly ground pepper Serves 4. You can also use a combination of berries rather than just strawberries. Method Place chopped berries and basil in a medium-sized bowl. Whisk together the rest of the ingredients and combine with berries. Leave to sit for at least 30 mins before serving.
1 2 3
caterer connections may/june 2018
49
st a l e h T . . . d r o w
Early
years. . .
Simple pleasure? It has to be a classic fish finger sandwich. You just can’t beat it.
Best decision While Phil Vickery may be best known for dazzling with his dishes on ITV’s This Morning, his career as a chef has spanned decades and he’s won countless culinary accolades. Caterer Connections catches up with the celebrity chef to find out more about his career path to date 50
caterer connections may/june 2018
Nearly 20 years ago I took a call asking if I’d appear on Ready Steady Cook. The producer called again and I went along as I happened to be in London on that date. Being on TV opened up a new world, plus I met my wife (Fern Britton). Rightly or wrongly, being on TV catapults you into a totally different league.
if I wasn’t a chef, I’d be...
a farmer! I was inspired by a trip to Iberico to film how they make air-dried ham and decided to give pig farming a go. I wish I’d discovered it years ago!
Best advice ever given Go niche, go volume or go home, I’ve followed this advice religiously ever since.
If you could do one more thing in your career…?
I’d open a beach café serving local seafood where families could come with their kids and their dogs, play board games and enjoy a laidback meal that tastes great that doesn’t break the bank. That’s my idea of perfection.
l First catering job: commis chef at The Burlington Hotel, Folkestone l Moved to Michael’s Nook Hotel in Grasmere to train as a sous chef l Moved to the Michelin-starred Restaurant 74 in Canterbury as a commis chef l Moved to become no 2 at Michelinstarred Gravetye Manor, East Grinstead
1999…
l Became Head Chef at The Castle Hotel in Taunton, taking over from Gary Rhodes, where he won and retained a Michelin star (1994-1997), 4 Rosettes in the AA guide, the Good Food Guide’s Restaurant of the Year, The Times Restaurant of the Year, Egon Ronay’s Guide Dessert Chef of the Year and British Meat Chef of the Year l Became This Morning’s resident chef l Began writing cookbooks, including gluten free and diabetes cookbooks. He’s now written 17 books
2010…
l Became National Food Ambassador for Coeliac UK
This World Gin Day... Saturday June 9th
● Whitley Neill Gin is the quickest growing premium gin brand*. ● Whitley Neill Rhubarb & Ginger Gin is the no.1 selling premium gin**.
*
**
Top growing gin brand out of the top 10 (by value) premium brands – Nielsen Scantrack data MAT until 27.01.18 Nielsen Scantrack data ROS -12 weeks until 27.01.18
@WhitleyNeill @WhitleyNeill
/WhitleyNeill
/WhitleyNeill
@WhitleyNeillGin #neverstopdiscovering
@Whitle
£9M MARKETING INVESTMENT WITH THE NEW CAMPAIGN LAUNCHING MAY 2018 AMSTEL ON TRADE DISTRIBUTION GROWTH +21%, +17M PINTS VS LY AMSTEL VALUE GROWTH +135%, + £1.6M VS LY IN WHOLESALE
Brewed in the UK
Source: CGA to 02/12/2017