Caterer Connections July/Aug 2020

Caterer

July/ Aug 2020

connections The magazine exclusively for catering professionals

Summer living

Drinks to enjoy in the sun

time for tea

Covid-19

Afternoon tea options for everyone

The latest guidance for you and your venue

Ready, steady, All you need to know about getting your business back on track

restart

Coming in September You’ll find even more inspiration and support in our new magazine, website and app The new magazine for Caterer Connections readers

What’s new? ● Caterer Connections is changing to Bar & Kitchen Magazine in September full of catering and bar industry insights ● Brand new website and app where you’ll find inspiration and tools to help your business succeed

Exciting first issue: ● Guides to making a success of the “new normal” from key experts and businesses like yours ● Help to plan for seasonal events: Halloween, Bonfire Night, British Food Week and Christmas ● Recipe inspiration, drink trends and much, much more

Practical tools for your business: ● Fast access from your laptop or mobile ● Plan profitable recipes and menus with the easy app and website tools ● Quick reference allergen and product information ● Save the recipes, guides and tools you’ll use all the time

Hello. . .

… and welcome to the July/August issue of Caterer Connections.

We’ve packed it even more full of advice and inspiration than usual to help you navigate through this tricky time.

We’re helping to keep you informed on pages 10-12 with our information hub relating to all things Covid-19. There is a lot of information and support out there for you but it can be hard to work through it all and also to find trusted sources. Our hub has been created to save you time and put all you need to know in one place.

To help restart your on-trade business after lockdown, our feature on pages 22-24 guides you through the various processes and regulations.

For quick-serve operators, pages 28-29 provide ideas, advice and inspiration on what to serve when business resumes, with the double benefit of giving a quick start-up and providing what customers will be looking for after months in lockdown.

Summer is here and it’s time to make sure you’re ready for the many opportunities it brings. Our summer drinks feature on pages 31-33 provides expert advice from Pritesh Mody, Cocktail Guru at World of Zing and presenter on Channel 4 Sunday Brunch, on the drinks to serve up for hot sales. On pages 34-35 we focus on ice cream, looking at the latest trends and different ways to serve – summer isn’t summer without it after all!

And with Afternoon Tea Week coming up in August, we show how profitable and accessible it is for everyone on pages 38-41.

With plenty more in this issue to help guide you and your business to a successful future, we wish you a happy summer of trading. Cheers!

Mar t in

’

Katie & Martin s

tips for getting back to business

1

for the on-trade Heineken has created an online pop-up resource dedicated to helping you through the crisis at thepubcollective.co.uk. It’s full of useful information and support.

2

quick serves Be ready to go as soon as the green light is given for reopening by starting off with quick and easy-toprepare dishes that are perfect for customers to grab and go.

Post photos on Facebook and Instagram showing what you have waiting for them.

K at i e

3

sunny drinks Summer drinking is all about light, refreshing and fruity flavoured drinks, from cider and wine to cocktails and mocktails. Stock up on the flavoured spirits, especially gin, and ice and remember to have a good selection of low-and no-alcohol choices too.

caterer connections july/aug 2020

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ENJOY THE

NATION’S FAVOURITES

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31 In this issue FEATURES

10

covid-19 hub Your go-to for all the information and websites you need to stay in the loop

17

Open letter FWD chair and SWA president write to you asking for support

21

own label Why own-label products are your secret weapon

22

on trade A series of simple how-to guides to get your business back on track

26

cost sector Overcoming the challenge of keeping the elderly and vulnerable hydrated during warm weather

28

quick serve Giving you a headstart ready for reopening

16

31

28

34

26

summer drinks The latest trends and a dash of expert advice ice cream How ice cream can deliver hot sales this summer

36

food trends Updated trends to take note of for future success

38 42

afternoon tea Menu suggestions for everyone

34

chocolate Maximising the sales potential of the nation’s favourite treat

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 Unitas Wholesale.

For unitas Wholesale Katie Hinchliffe and Martin Spivey For THe Bright media agency Editorial Director Stephenie Shaw Editor Kate Feasey Creative Director Emma Bramwell Designer Rafaela Aguiar-Hill Artworker Chris Gardner Publisher David Shaw To advertise, please contact Gary Simpkins on 07947 902263 or sales@thebrightmediaagency.com

46

regulars

09 15

events your way Advice for replacing income lost from postponed sporting events

News Updates and trends from across the foodservice industry

19

what’s cooking The warm weather must-haves for your kitchen

46

in season A collection of recipes featuring summertime’s berries caterer connections july/aug 2020

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T

P O T S E N O e lution h o

ce S i v r e s d Foo

Events

I

t was supposed to be the summer of sport and a profitable period for the on trade. Many of the annual sporting events have been cancelled, and the big-hitting highlights of Euro 2020 and the Tokyo Olympics and Paralympics have been postponed until next year.

All is not lost though.

Think about how you can spark positive conversations about sport on your social channels. Start a debate about popular moments in sport, the world’s best footballers or athletes, or what do fans think of the proposed new Premier League kits for next season.

You could set up a fitness challenge for people to engage with, such as the keepy-uppies one. There’s plenty of inspiration around for you to put your spin on.

People love a trip down memory lane, especially those significant moments in history, so why not stream past sporting events? Ben Stokes’s incredible innings to help England win the Cricket World Cup in 2019, Team GB winning three track-and-field gold medals in 45 minutes at London 2012 and England beating Colombia on penalties to reach the quarterfinal of the 2018 World Cup are all sure-fire winners.

Create

your own

events

Consider running a competition, such as captions for a sporting picture posted on your social media or design a medal for the Olympics, activities that anyone can get involved in and offer a small prize, such as a round of drinks to be enjoyed when you reopen.

The professional sporting events are postponed but there’s still plenty you can do to keep sports fans happy and your business in the spotlight

To coincide with the postponed or cancelled events, turn quizmaster and host a sports-themed quiz across your social channels. Could you maximise on this by providing a drinks delivery service to help get people in the spirit while they test their sports knowledge?

Fans will more often than not choose a pub or bar to watch sport in for its atmosphere, so could you stream footage of sports fans in your venue during a key sporting event? Or post pictures you’ve taken? Even better, ask your followers if they have any footage they can share. It will remind them of the great time they had and how good the atmosphere was.

Now is the perfect time to plan some sporting events of your own to hold in your indoor or outdoor space when you reopen. Mini football tournaments, obstacle courses, family games days… there’s no end of events you could run to encourage people to visit your venue.

Advertise anything you do to remind people of your venue as the place to watch sport and they’ll be back once the doors open again.

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Coronavirus update

here’s all you need to know

A

s businesses continue to navigate their way through the coronavirus crisis, there is lots of support out there for foodservice and on-trade operators. But with so much fake news and misinformation around, it’s important to get the real facts from the correct sources.

In order to save operators time, here is an information hub with links to all of the relevant information and websites you need in one place. As the situation is constantly changing, we do recommend that you check the official websites regularly for any updates.

Information Hub

The information has been divided into three sections: cash flow, operations and staff. For all the information the government has provided to date visit https://www.businesssupport.gov.uk/ coronavirus-business-support/

Cash flow Government Business Loans The Coronavirus Business Interruption Loan Scheme is designed to help small and medium businesses (up to £45 million turnover) manage cash flow. It provides access to loans, overdrafts, invoices and asset finance for up to £5m and for six years with no interest for 12 months. Sums borrowed will have to be repaid.

This scheme is provided by the British Business Bank and managed by high street banks. There is a separate scheme for large businesses, with turnover ranging from £45m to £500m.

For more visit l https://www. businesssupport.gov.uk/coronavirus-businessinterruption-loan-scheme/

Local Council Cash Grant For businesses in retail, hospitality and leisure, cash grants are available – from £10,000 up to £25,000 in England – depending on the business size. Amounts differ in Scotland and Wales. No need to apply as councils will contact eligible businesses, however, follow up if no one has contacted you.

For more visit l https://www. businesssupport.gov.uk/cash-grant-for-retailhospitality-and-leisure/

Small Business Rate Relief – Additional Grant A one-off grant of £10,000 to help manage costs is available to small businesses who also receive Small Business Rate Relief (SBRR) or Rural Rate Relief (RRR). These are paid by local councils who will contact businesses who are eligible. Again, follow up if you are concerned you have been missed.

For more visit l https://www.business support.gov.uk/small-business-grant-funding/

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VAT Payments Any VAT incurred between 20 March and 30 June does not have to be paid until the end of the 2020/21 tax year. This will be automatic and you do not have to apply for payment to be deferred.

For more visit l https://www. businesssupport.gov.uk/vat-deferral/

as advice tip keeps changing, stay up to date and visit the business support website regularly

Business Rates Businesses in the retail, hospitality and leisure sectors in England will not have to pay business rates for the 2020 to 2021 tax year – 12 months from 1 April. Applies to any size business and there is no need to apply as your local council will automatically administer.

For more or to calculate savings l https://www.gov.uk/guidance/check-if-yourretail-hospitality-or-leisure-business-is-eligiblefor-business-rates-relief-due-to-coronaviruscovid-19 l https://www.businesssupport.gov.uk/ business-rates-holiday-for-retail-hospitalityand-leisure/ Business rates in Scotland l https://www.gov.uk/guidance/coronaviruscovid-19-information-for-individuals-andbusinesses-in-scotland Business rates in Wales l https://www.gov.uk/guidance/coronaviruscovid-19-information-for-individuals-andbusinesses-in-wales#businesses Business rates in Northern Ireland l https://www.gov.uk/government/news/ covid-19-guidance-information-for-nibusinesses-employers

Operations Lease protection New rules provide some protection against eviction or loss of lease if you can’t pay the rent on your property. Valid until 30 June 2020 – though this could be extended – for businesses in England, Wales and Northern Ireland.

This is not a rent holiday and you will have to agree terms with your landlord to repay rent

owed. It is in your landlord’s best interest to work with you to help you keep going, so keep talking as an agreed rent arrears schedule is better than a default.

For more visit l https://www.gov.uk/ government/news/extra-protection-forbusinesses-with-ban-on-evictions-forcommercial-tenants-who-miss-rent-payments

Change of use Starting a takeaway service – if you are a pub or restaurant you will be able to operate as a hot food and drink takeaway business for the next 12 months without having to apply for planning permission. However, there is no change to alcohol licensing laws. l https://www.gov.uk/government/news/ government-to-grant-permission-for-pubsand-restaurants-to-operate-as-takeaways-aspart-of-coronavirus-response?utm_ source=ee0f1b32-bc35-4c65-a7de654a41f3de6e&utm_medium=email&utm_ campaign=govuk-notifications&utm_ content=daily Accommodation for key workers – hotels, hostels and B&Bs who offer accommodation with food to support key workers and

caterer connections JULY/AUG 2020

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Coronavirus update

it is worth tip checking to see if your commercial insurance policy covers governmentordered closures

vulnerable people are being allowed to stay open. Contact your local council for more information and keep checking for updated government advisories. l https://www.gov.uk/guidance/covid-19advice-for-accommodation-providers

Insurance It’s unlikely that your commercial insurance policy covers pandemics or unspecified diseases, however, it is worth checking to see if it covers government-ordered closures due to pandemics or unspecified diseases and if you can make a claim. Most insurers have also adapted policies to extend protection periods for unoccupied premises. Contact your own insurer for details and to discuss coverage for any change of use.

For more visit the Association of British Insurers l https://www.abi.org. uk/products-and-issues/topics-and-issues/ coronavirus-hub/business-insurance/

Annual Returns A three-month extension has been given for the filing of annual statements and accounts without penalty. Applications can be made online and the process takes about 15 minutes. l https://www.gov.uk/government/news/ companies-to-receive-3-month-extensionperiod-to-file-accounts-during-covid-19

Staff Job retention scheme To help you keep your workforce together despite your operation being closed or cut back, you can apply for a grant that covers 80% of employee salaries – up to a maximum payment of £2,500 per month per employee, plus the associated Employer National Insurance contributions and pension contributions.

Employees on ‘furlough’ are not allowed to do any work for you, although they can volunteer for other organisations or undertake

training. Employees must be furloughed for a minimum of three weeks at any one time, but employers can, if there is work to do, move employees in and out of furlough during this period. This is a temporary scheme, originally for three months from 1 March 2020, to help employers and employees during lockdown, and has been extended. All companies are eligible and need to apply for the grant to HMRC online. l https://www.gov.uk/guidance/claim-forwage-costs-through-the-coronavirus-jobretention-scheme

Safety If you are operating a takeaway service or providing meals for care homes, hospitals and schools, you need to ensure that employees are able to follow Public Health England guidelines including, where possible, maintaining a two-metre distance from others and washing their hands with soap and water often for at least 20 seconds (or using hand sanitiser gel if soap and water is not available).

There are guidelines for staff and customer safety at l https://www.gov. uk/government/publications/covid-19guidance-for-food-businesses/guidance-forfood-businesses-on-coronavirus-covid-19

Recruitment If your business is hiring or in the process of hiring, the government has made it easier for you to carry out right to work checks.

Checks are still necessary but from 30 March 2020, checks can now be carried out over video calls and job applicants and existing workers can send scanned documents or a photo of documents for checks using email or a mobile app, rather than sending originals.

These changes are temporary.

For more information l https://www. gov.uk/guidance/coronavirus-covid-19-rightto-work-checks

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caterer connections july/aug 2020

d e n o i t r o P n o i t c e f r e p to For great tasting sauces your customers will love

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News

8

signs of a corona generation restaurant

#Fair4Hospitality roadmap launches Trade body UK Hospitality has launched its #Fair4Hospitality campaign to call on government to back a safe reopening for pubs, restaurants and hotels ready for the proposed date of 4 July. The campaign covers four key areas: wellbeing, workers,

communities and consumers. The detailed document submitted to ministers contains guidelines and suggestions on the processes needed for a safe reopening with emphasis on how a one-size-fits-all approach won’t work.

Directory

does it

The Campaign for Real Ale (CAMRA) has collated a list of almost 2,000 pubs, breweries and cideries that are offering takeaway or delivery services during lockdown to help support their business and customers. This directory is part of a campaign called Pulling Together, created in partnership with SIBA and Crowdfunder. Its aim is to encourage beer and cider drinkers to support their local businesses, and the industry as a whole, by shopping locally. Visit https://camra.org.uk/pullingtogether/ to find out more and get involved.

1 2 3

Much more of a focus on takeaway.

Kerbside collection of pre-ordered meals.

A focus on specific customers, such as those who are local and can drivethru or click and collect.

4 5 6

Robotic restaurant cooks and servers.

Simplified kitchen operations.

Foodservice diversifying income streams – take-out, frozen, prepped food boxes, retail products available locally.

7

Well-documented and widely communicated safety and hygiene regimes.

8

The open kitchen could have a new relevance not only for theatre but as a demonstration of hygiene and safe working practice.

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Open letter

To: You From: Federation of Wholesale Distributors and Scottish Wholesale Association Dear customer, Please pay your bills so we can be here to support your business.

Covid-19 is a challenge to all of us in the drinks supply chain, and as your wholesale distribution partners we are doing all we can to protect the amazing diversity of businesses like yours we supply and support across the country.

The majority of your businesses are temporarily closed but when the time comes to reopen we will be there, along with our supplier partners, to work alongside you and help reignite our economy.

Last week, more than £3 billion was transferred from government to local authorities. Many of you will be receiving grants for your business and cash will flow into our industry. Your wholesalers can help ensure you get access to these hugely deserved funds.

Wholesalers have received none of the grants put aside for hospitality and leisure business.

Many wholesalers are extending debt to pay suppliers so they will still be there to supply the stock you need when the time comes to open your doors again.

We are coming together with one message: please ensure that the financial aid coming from government moves up the supply chain. We’re asking you to allocate some of that assistance you receive to paying your bills for the stock we’ve already delivered to you.

The majority of our businesses are small, regional and independent, but whatever their size, all have relationships with you which go far beyond delivery. If wholesalers start to struggle, you will lose more than that relationship – you will lose the flexibility, the knowledge of your businesses and the diversity in your supply options that wholesalers offer.

Paying outstanding invoices for goods you have already received will allow us to pay our suppliers and keep the wheels of this industry turning.

We want to be there to support your business when this is over, but we need the government’s assistance to flow through the industry to ensure that together we play a core role in the UK’s economic recovery and growth.

Thank you.

Coral Rose, Chairman, FWD

Julie Dunn, President, SWA

FEDERATION OF WHOLESALE DISTRIBUTORS

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DELICIOUSLY SIMPLE 100% JUICE • NO ADDED SUGAR

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Slip smoothly into summer with these must-stock products

Cocktail time

Quintessential Brands’ BLOOM has unveiled two new cocktail-inspired gins to join its Fruit and Floral Fusions range that are perfect for summer.

Passionfruit & Vanilla Blossom is inspired by the UK’s most popular cocktail, the Pornstar Martini, while Raspberry & Rose takes inspiration from Raspberry Mojitos.

Whats ’

cooking Bombay Bramble Bombay Sapphire’s first foray into flavoured distilled gin has produced Bombay Bramble – an infusion of blackberries and raspberries with its London Dry Gin. Serve simply with tonic and fresh lemon juice.

Cappuccino and lattes for all Kenco Instant Cappuccino and Kenco Instant Latte are now available to caterers in 750g tins. The cateringfriendly formats bring the indulgence of luxurious coffee shop drinks into outlets where only hot water is available.

Getting into the spirit

Bright whites

Ideal for summer sipping are new FRÏS Vodka and Scapegrace Black Gin. The vodka is four times distilled and uses a patented freeze-filtered process to remove impurities, which when blended with purified water, creates a vodka with an exceptionally clean and crisp taste.

From the award-winning Scapegrace Distillery in New Zealand comes a naturally black premium gin. Scapegrace Black changes colour from black to shades of red and purple when mixed with tonic.

New Ariel Professional Liquid Detergent now boasts improved formulas designed to give breakthrough performance on all laundry. It also contains a new whiteness booster technology, helping make whites look whiter and brighter for longer. caterer connections july/aug 2020

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*Open to bona fide Caterers and Chefs only in the UK aged 18+, promotion opens 01/03/19 and runs whilst stocks last.

Own label

Own it With cost a real issue now more than ever before, Unitas Wholesale’s comprehensive range of own-label products comes to the fore

A

s businesses find their feet again in a sector that has been ravaged by the Covid-19 pandemic, cost and cash flow are two of the key concerns for foodservice operators. When it comes to shopping for products and ingredients, given how important cost will be, Unitas Wholesale’s own-brand range is an ideal solution as it can save costs and increase your margins.

Choice

You’re likely more than aware already of Caterers Kitchen, Unitas Wholesale’s foodservice own-brand range of highquality, value-for-money products covering everything from bouillon, sauce sachets, spices, burgers and baked beans to foil,

napkins, bin bags and bleach. In the areas of your business that aren’t customerfacing, for example, the ingredients that go into your dishes, fillings for sandwiches and jacket potatoes, the products you clean with, and all the essentials you need to keep the kitchen running and hygienic, such as tin foil and bin bags, own brand is the way to go to keep costs low.

In plain sight

Hellmann’s mayonnaise on their table.

They expect to see Nescafe coffee and PG Tips tea, Cadbury drinking chocolate and Nesquik milkshakes going into their hot and cold drinks.

As a basic rule, anything on display for the customer to see should be branded for their peace of mind and your reputation, otherwise Caterers Kitchen is your go-to.

For businesses that leave sauces and condiments out on tables or outlets that prepare food and drink in front of the customer, then this is where brand is king. Customers are reassured by the well-known brands and expect to see Heinz tomato ketchup and

Diverse buying group Unitas Wholesale supplies more than 170 wholesalers with all the products they need to make sure you, their customer, gets the best products possible at the most competitive prices for your business.

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On trade

Back to business

A Heineken initiative is helping operators start up their business again after lockdown. Here’s a guide on what to do to be ready

A

t the time of writing, Britain had entered phase one of the government’s coronavirus lockdown plan, with phrase three expecting to begin from 4 July when some hospitality businesses will reopen, with pubs being included.

If you have had to temporarily shut down your premises, hopefully, you followed advice from breweries including Heineken and Greene King on how to shut down all beer and cider lines and the Heineken SmartDispense system. It’s crucial this is done as a safety measure and also to make starting up again much easier. On Heineken Direct there is a checklist of other considerations when temporarily closing your pub.

Visit beerandpub.com for guidance on safe keg disposal, how to claim back duty and for the latest advice.

To reopen, one of the key things you’ll need to demonstrate is how social distancing in all areas of your operation will be enforced. Here’s more on how to be ready to benefit from those customers who have been waiting for their local to be back in business for several months.

22

caterer connections JULY/AUG 2020

How

get support

to...

Heineken has provided substantial support to the on trade, including suspending the collection of SmartDispense payments for the duration of the period that the on trade is closed. It has also reassessed payment terms and is reviewing the needs of each of its customers on an individual basis to support them the best it can.

Stephen Watt, On Trade Director, Heineken UK, said: “We’re reassured by the significant support package announced by the government. It includes a range of measures, which should help sustain pubs and the economy in these testing months ahead.

It’s important you make full use of this.”

Information from the government changes as the situation does but this is the recently announced government support. It’s for information only and it’s always advisable to check based on your own circumstances.

Employee pay The government will pay 80% of wages, up to £2,500 per month, for every worker who would otherwise have been laid off due to the crisis.

The support will be paid at the end of April and backdated to 1 March. This will apply until October, following the government’s extension of the scheme. Visit the HMRC website for more information on how this works.

Business rates holiday for retail and hospitality businesses for next 12 months You won’t have to pay your business rates bill for the coming tax year 2020/2021. This is for businesses throughout the UK, including Wales and Scotland, and will happen automatically.

Retail, hospitality and leisure business grants You will receive a £25,000 cash amount if your business has a rateable value of between £15,000 and £51,000. Please note that in Scotland this is between £18,000 and £51,000.

You will receive a one-off £10,000 cash amount if your business has a rateable value of under £15,000, or currently doesn’t pay any business rates or you get business rates relief (in Scotland: Small Business Bonus Scheme or Rural Relief Scheme.)

How to...

move forward Stephen Watt said: “We’re already thinking about what ‘the other side’ might look like, and how we will hit the ground running to help stimulate revenues, including logistics of getting started again as well as marketing investment.”

Ideally, you’ll have stayed in touch with customers while your venue is closed through your website and social media channels, keeping them up to date with all you’ve been doing and what your plans are for reopening. Now is the time to launch your marketing strategy and plans.

Prior to reopening, ensure your venue is spotless and that bottle fridges are cleaned thoroughly inside and out. Follow the guidance at thepubcollective.co.uk for a range of advice on reopening your venue including checklists and connecting with customers. reverse the process All the processes you followed to close down now need to be reversed, such as restocking drinks and food fridges and freezers, contacting utility providers, recommissioning lines and contacting suppliers.

An issue that will need careful planning

be expected to make a VAT payment during this window.

Income tax payment for self-employed If you’re self-employed, income tax payments due in July 2020 under the self-assessment system will be deferred to January 2021. No application is required.

Your local authority will write to you if you are eligible for this grant.

Business interruption loans You will be able to get a Coronavirus Business Interruption loan from the bank (up to £5 million in value), backed by the government, if you have a business with a turnover of no more than £45 million per year. You won’t pay interest on that loan for the first 12 months.

These can be applied for via your bank.

VAT payments Your VAT payments will be deferred for the period between 20 March 2020 and 30 June 2020. No application is required, you just won’t

HMRC Time to Pay Scheme All businesses and self-employed people in financial distress, and with outstanding tax liabilities, may be eligible to receive support with their tax affairs through HMRC’s Time to Pay service.

If you are concerned about being able to pay your tax due to Covid-19, call HMRC’s dedicated helpline on 0800 0159 559.

Statutory sick pay You can reclaim Statutory Sick Pay (SSP) paid for staff sickness absence due to coronavirus, if you are a small or mediumsize business and employ fewer than 250 employees (as of 28 February 2020).

and consideration is the layout of your venue to ensure it meets social distancing guidelines. The current thinking is that each table will only be able to seat a maximum of four people and tables will need to be at least two metres apart. You may need to consider where to store furniture that you won’t have space for. And the two-metre rule will need to apply to staff too, so a rethink of kitchen processes and set-up is necessary. safe for the future Follow guidelines on preparing your team for a new way of working. All touch points throughout your venue will need to be cleaned and sanitised regularly throughout the day. You’ll need to think about modifying service to minimise contact and table touches, introducing a cashless system, and showing people to tables and serving their food with distancing in mind. Think about whether you can provide hand sanitiser for tables and laminated menus that can easily be cleaned.

If you have been operating a delivery and/ or collection service during lockdown you might be considering continuing once you reopen to help make up the shortfall from the reduced number of covers as a result of a reduction in tables. If you do, guidelines will need to be followed to make sure it is kept as a separate operation to ensure the safety of customers dining and drinking in your venue.

Keep up to date with the latest government guidance and you’ll be ready to hit the ground running once the green light is given for reopening.

How to...

manage stock

When it comes to managing stock ready to open your doors again, Heineken has stated that it will collect any unopened kegs that have or will go out of date before reopening and replace with fresh stock at no cost. Make a note to contact your suppliers now if you haven’t already to arrange delivery and manage timeframes.

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On trade

How to...

Recommission Lines after any period of close down

Before reconnecting any lines that have been subject to a close-down that was completed using Greene King guidance, the lines must be cleaned following the correct practice and process as detailed here.

Line Cleaning Keg Line Cleaning Process Steps 1 Inform staff that cleaning is in progress.

2 Display ‘DANGER line cleaning in progress’ notices in appropriate place.

3 Remove all dispense tap spouts and sparklers and clean separately.

4 Attach keg couplers to cleaning sockets.

5 Fill the cleaning bottle with fresh water and turn on the gas supply to the cleaning gas pump.

6 Fill all beer lines with clean, cold, fresh water – don’t forget the fob detectors.

7 Mix a fresh batch of recommended line cleaner to the correct strength, as indicated on the instructions on the line cleaner container.

8 Fill fob detectors with diluted line cleaner, then pull through to the dispense taps.

9 Soak lines for 10 minutes, agitate detergent through fob detector and refill each line with fresh detergent.

10 Soak lines for another 10 minutes, agitate detergent through fob detector and refill each line with fresh detergent.

11 Soak lines for a final 10 minutes, agitate detergent through fob detector and refill each line with fresh detergent.

12 Rinse cleaning bottle and fill with clean, cold, fresh water.

13 Flush detergent from fob detectors.

14 Flush detergent from beer lines, then pull through each line with a further 10 litres of water.

15 Replace cleaned spouts and sparklers on the correct dispense taps.

16 Disconnect keg couplers from cleaning sockets and connect to the correct keg.

17 Pull product through to dispense taps and check product quality (clarity, aroma taste and temperature).

The Do’s and Don’ts Do

dhere to COSHH (Control of A Substances Hazardous to Health) regulations when line cleaning.

Always wear protective clothing (goggles, gloves and an apron) when handling or using chemicals.

Display signs at the bar that line cleaning is in progress.

Have the COSHH data sheet available for the recommended line cleaner.

Complete a COSHH risk assessment for the use of the recommended line cleaner.

Store chemicals using manufacturers’ recommended method.

Use a fresh mix of beer line cleaner for line cleaning.

Use a measuring jug to mix line cleaner to the correct strength.

Inform all staff that line cleaning is in progress.

Use only freshly mixed detergent when line cleaning.

3 3 3 3 3 3 3 3 3 3 24

caterer connections july/aug 2020

llow enough time for line cleaning, A at least 2-3½ hours (dependent on number of lines).

Ensure you know the correct volume for each line.

Store cleaning bottles inverted between use.

Adhere to correct process steps.

3 3 3 3

Don’t Clean lines with beer line cleaner when open.

Have beer line cleaner in any lines when open.

Reuse line cleaner from a previous clean to clean lines.

Use line cleaner either too strong or too weak.

Leave beer line cleaner in lines for longer than 1 hour.

Leave water in any beer lines or water in cleaning bottles or buckets.

Mix any chemicals together.

6 6 6 6 6 6 6

Cask Line Cleaning Process Steps 1 Inform staff that cleaning is in progress.

2 Display ‘DANGER line cleaning in progress’ notices in appropriate place.

3 Remove all beer engine sparklers from spouts and clean separately.

4 Drop all cask lines in a cleaning bottle/ bucket filled with clean, cold, fresh water.

5 Fill the lines with clean, cold, fresh water – don’t forget the fob detectors if fitted.

6 Mix a fresh batch of recommended line cleaner to the correct strength, as indicated on the instructions on the line cleaner detergent container, in ideally a stainless steel bucket or keg line cleaning bottle.

7 Pull through diluted line cleaner to the beer engines – don’t forget the fob detectors if fitted.

8 Soak lines for 10 minutes, refill each line with fresh detergent, agitate detergent through fob detector if fitted.

9 Soak lines for another 10 minutes, refill each line with fresh detergent, agitate detergent through fob detector if fitted.

10 Soak lines for a final 10 minutes, refill each line with fresh detergent, agitate detergent through fob detector if fitted.

11 Rinse bucket or cleaning bottle and fill with clean, cold, fresh water.

12 Flush detergent from beer lines, then pull through each line with a further 10 litres of water – don’t forget the fob detectors if fitted.

13 Replace cleaned sparklers on the beer engine spouts.

14 Reconnect lines to cask taps using a clean tap washer or hop filter.

15 Pull product through to dispense taps and check product quality (clarity, aroma taste and temperature).

Visit thepubcollective.co.uk for the latest information and support for your business

STOCK UP NOW © 2018 The Coca-Cola Company. All rights reserved. COCA-COLA, DIET COKE, COCA-COLA ZERO and TASTE THE FEELING are registered trade marks of The Coca-Cola Company.

Cost sector

Ways to

hydrate

G

ood hydration is essential to make sure all bodily functions work as they should and is one of the most important aspects of anyone’s diet. The human body is made up of around 60% water, but if we lose as little as 2% of our body’s water content, we can experience the noticeable effects of dehydration.

Studies have shown that even mild dehydration (1-3% of body water content) can impair many aspects of brain function. This can take the shape of irritability, dizziness, tiredness, headaches or migraines.

Health experts recommend drinking 8-10 glasses of water per day, which is around 1.5-2 litres, to meet our hydration needs as adults. Young children need slightly less, around 6-8 drinks a day, and it’s important to make sure they drink regularly as they are more active and are often too busy to notice the signs of thirst, so will need reminding.

Water helps regulate body temperature, digest food, eliminate waste products and transport oxygen, fat and glucose to working muscles. For those catering in hospitals or care homes, it’s important to know that the amount of body water decreases by approximately 15% between

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Keeping the elderly, vulnerable and patients hydrated can be a challenge. Here’s how to keep it simple and effective

caterer connections JULY/AUG 2020

the ages of 20 and 80 and as elderly people often have a weaker sense of thirst, they may need help remembering to drink (even if they don’t feel particularly dehydrated). Those with dementia are particularly vulnerable to forgetting to drink and not feeling thirsty.

There are plenty of health benefits to keeping those in our care hydrated. Not only are you avoiding the unpleasant side effects of dehydration but drinking half a litre of water has been shown to increase metabolism by 24-30% for up to 1.5 hours and relieve constipation.

Drink up

Basically, any drink will help hydrate.

For those who struggle to drink water for whatever reason, offer them a glass of fruit juice, which also counts towards their five-a-day target for fruit and vegetables, milk, tea, coffee and soft drinks diluted with water. These all contain more than 85% water. Drinks such as fruit juice and milk also provide valuable added vitamins, minerals, sugars and fat. It’s important to minimise the amount of high-fat and sugar drinks given and consider reduced or sugar-free options.

5 ways to keep patients and residents hydrated

1 2

Offer fluids regularly throughout the day.

Make liquids readily available throughout the day by placing water in accessible places.

3

Encourage consumption of fluids with medicine.

4

Ask those in your care what they would prefer to drink and try to provide this to encourage them to drink more.

5

If you’re struggling to encourage someone in your care to drink enough fluids, make sure they eat plenty of fruit and vegetables, and other foods that are made up largely of water.

Fruit with high water content

Vegetables with high water content

92%

92%

90% 87%

96%

96%

88% 87%

95% 95%

91%

95%

74% 87%

92%

85%

Food for thought

We get an average 20% of our total water intake from food. Although we can’t rely solely on food to get all the hydration we need, of course, it can be a good fact to bear in mind when caring for those who may be less willing to drink water.

Yogurt has a substantial amount of potassium and sodium. As dehydration causes our bodies to lose electrolytes, in addition to water yogurt can help replace the lost electrolytes and re-energise the body. Broths and soups are usually water-based and have the potential to be hydrating and nutritious. Chicken noodle soup, for example, is also packed full of sodium and carbohydrates.

Fruity feeling

A 2009 study by researchers at the University of Aberdeen medical school found that reaching for a watermelon or cucumber may hydrate your body twice as effectively as a glass of water. This is because water-rich fruits and vegetables also provide you with natural sugars, amino acids, mineral salts and vitamins.

The study found that this combination helps hydrate us more effectively than just water alone.

What to look out for

Early signs of dehydration l Feeling thirsty. l A dry mouth. l Headaches. l Reduced concentration. l Darker, more concentrated urine.

?

Signs of moderate dehydration l Reduced urine output with even darker colour and strong odour. l Very dry mouth and cracked lips. l Dry and sunken eyes. l Lethargy and increased sleepiness. l Mild or increased confusion. l Irritability and agitation. l Constipation. l Dizziness. l Reduced skin elasticity.

Signs of acute dehydration l Rapid, thread pulse. l In and out of consciousness. l Increased respiration rate. l Severe confusion. l Cold extremities. l Reduced responsiveness.

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Quick off the

mark

It’s time to be prepared and revise your menu to cater for the changing needs of customers

A

lot has been changing during the months of lockdown, including what people are eating. Dishes are still being adapted and created according to what ingredients are available. When the time comes for you to get back to serving your customers, they’ll be relying on you to provide just what they’re looking for. Have a think about what your bestsellers were and using our advice and ideas here, start planning your menu.

Bear in mind you may need to start off with a reduced menu and build it up as business picks up and product availability improves.

Essential basics

Sandwiches are the obvious go-to for a quick and easy return to business. Light fillings on a range of different breads, as well as pittas, wraps, focaccia and sub rolls, is the way to go. Try these: l pear and gouda l tuna salad l chicken and avocado

tip

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l classic club l ham, brie and apple l egg salad.

Lightly grilled options will help provide a comforting feel too: l chicken, pesto and sundried tomato l caprese with or without chicken.

And, as it will be summertime, salads are another easy option that will hit the mark with customers, especially those looking for healthier choices. Ones using own-brand and storecupboard staples will also be cost-effective for you.

Consider these: l salmon pasta l beetroot and halloumi topped with pumpkin seeds l egg niçoise l chicken satay l tuna and asparagus.

Comfort

It seems that over the past few months, people have turned to traditional dishes

Advertise your reopening across your social media channels, on your website and in your venue’s windows

Quick serve

What else can you do?

Beyond your food and drink menu, think about any offers you could afford to run to get people back through your doors. People may be apprehensive about going out or on a reduced income, so any discount or offer would be well received.

Whether you’ve managed to stay open and operate a delivery service or not, it’s an important service to consider continuing with or introducing. Experts and analysts are predicting that the future of business will be more focused on delivery, contactless operations and cashless systems.

Communication is key to let customers know what you’ve been doing, what your future plans are, when you’re opening, if you have revised opening hours and what’s new on your menu to entice them.

for comfort. When it comes to hot food you won’t go wrong with a classic full English breakfast, burgers, pasta, hot dogs, jacket potatoes, pizza, fish & chips, chilli, lasagne and pies, regardless of the British weather.

As it will still be a time of uncertainty, people will be looking for comfort in indulgent treats. They’ll also be feeling a little excitement about enjoying treats that they haven’t been able to get, so a selection of your most popular cakes and traybakes will hit the right note.

Wellbeing

After weeks of lockdown it’s important to cater for those looking for healthy options and so-called functional foods. These foods are ones fortified and enriched with extra nutrients to give added benefits, such as lowering cholesterol and boosting the immune system, which is exactly what people will be looking for to help protect themselves from the virus. Oats, wholegrains, beans, berries and cold-water fish, such as salmon and sardines, are all ingredients to base dishes around. Try these simple ideas: l oatmeal topped with nuts, dried fruits and berries – oats help reduce cholesterol l spiced nuts – nuts contain fats and

vegan tacos made using wholewheat tortillas and filled with a choice from black beans, sweetcorn, slices of avocado, cherry tomatoes, tofu, peppers, olives, fruit such as mango or pineapple and red onion.

Ready to go

minerals that may help reduce the risk of heart disease l tuna salad – tuna, as with all ‘fatty’ fishes is a great source of omega-3, which is good for the heart and has anti-inflammatory properties l ginger flapjacks – ginger aids digestion and helps with digestive issues such as bloating l pomegranate yogurt – yogurt is packed with probiotics, which are good for gut health and boosting the immune system l grapefruit salad – grapefruit boosts metabolism and helps burn fat.

Plant-based choices

Veganism is still on the rise and so customers will be looking for vegan options. Think pancakes, no-cook peanut butter energy bites, hummus and avocado toast, smoky vegan beans on toast and

Many Brits will have missed their daily caffeine fix, so serving up a variety of coffee is a must. Don’t overlook tea, iced drinks and soft drinks to go though, which all make a great place to start when it’s business as not-so-usual again.

Cater for those who remain working from home with ready-to-eat and/or ready-to-bake meal kits for breakfast and lunch. Look at healthy, mind and energyboosting snacks you can provide to this customer base to sustain them. And think about how you can make it easy for them to eat with you by delivering or offering a contactless collection service or drive-thru.

As many consumers will have turned to their local businesses, keep this support going by using local produce and foods that are in season, which will also help to keep your costs down, and shout about it.

Takeaway will remain popular for months to come, so offer a complete meal in a recyclable box that they can take away and enjoy at home. caterer connections july/aug 2020

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u S

r e m m

FAMILY

FAVOURITES

HELP YOUR SALES GROW THIS summe r

STOCK UP NOW Subject to availability

100% OF OUR Time to

BOTTLES AND CANS ARE

RECYCLABLE

Feature

Drinking in the

sunshine S

As the weather hots up it’s time to heat up your offering too.

Caterer Connections spoke to drinks expert Pritesh Mody to get the lowdown on what’s hot this summer

itting in a pub garden with family and friends, sun shining and a cool refreshing drink in your hand. It’s the perfect recipe for summer fun and one of life’s simple pleasures.

Even though the outlook for operators this year is very different and there will be challenges, there’s plenty you can do to make the most of the opportunities the summer brings.

Pritesh Mody, Cocktail Guru at World of Zing and presenter on Channel 4 Sunday Brunch, said: “Realistically, footfall is going to be reduced, whether it’s through enforced safe distancing requirements or a simple nervousness from the public to actually visit restaurants, pubs and bars.

“Figure out the best

way to provide the highest possible quality of food and drink while contending with operating with the lowest number of staff and product costs as possible.”

Summer sipping

When thinking about how to stock your bar, the classics will always be popular – fruit cider, light beers, sparkling white and pink wines, such as Echo Falls Sparkling Summer Berries, gin & tonic, fruity and zesty cocktails, and fruit-based soft drinks. Throw in some interesting options too, for example, Southern Comfort Perfect Peach Tea, The King of Soho Berry Gin or Chambord.

Now is an opportunity to try something new, such as cocktails, as reduced footfall will make it easier for you

to deliver something special. We asked Pritesh what will be popular this summer to get you one step ahead. Pritesh told us: “Aperitivo spritz-style drinks take advantage of low-abv sippable cocktails. Highballs and twists on the classic Tom Collins are gaining popularity too, due to the opportunity to create fun ingredient combinations.

“Rum is seeing a growth in sales and is a quintessential summer spirit, so I expect to see plenty of interesting twists on classics such as the mojito. Everyone also needs to be offering interesting zero-abv options.”

Serve and presentation

Cocktails are popular during the summer and it’s important to have a point of difference to make your venue stand out.

“Local seasonal fruits and vegetables, such as strawberries, or even something like peas in a classic gin gimlet add wonderful dimension,” said Pritesh. caterer connections july/aug 2020

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Choice for all

Now more than ever it’s important to pay as much attention to your alcohol-free drinks as it is to the alcoholic ones – almost one in four adults in the UK now chooses not to drink alcohol, according to a Lancet study. Remember that those not drinking alcohol deserve the same theatrics in the creation of their drink as those drinking alcohol do. Make sure your lowand no-alcohol menu isn’t restricted to just soft drinks and mocktails, though these are popular.

Offer a selection of lowand zero-alcohol beers, such as Heineken Alcohol

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Pritesh’s

Consider tip opening a temporary outdoor bar to serve more customers, limit wait times and adhere to social distancing rules Free Beer, wines, such as Hardys Alcohol Free Chardonnay, ciders, such as Strongbow Dark Fruit 0.5%, and spirits too – the latter being a growing category.

Service

Drinkers don’t want to waste precious time waiting to be served, so having drinks pre-made or in easy-to-serve formats, such as cans, will speed service up. This is something Pritesh has the perfect solution for: “Pre-batching your cocktails will allow you to provide a high-quality and consistent product that requires minimal skill to serve. Crucially, this liquid will store safely for weeks and months, therefore, reducing prep time,” he explained.

“Once you’ve got stable liquid, this also opens up the opportunity to repackage your cocktails into delivery and takeaway formats.”

This is an area you should seriously consider to help you succeed in a post-pandemic world and meet consumers’ need for service options within a rising new trend.

IMAGE: Bottlegreen Drinks

“Look to herbs and spices to create interesting twists on classic drinks.

Interesting garnishes can provide inexpensive and cost-effective ways of creating eye-catching cocktails. For example, pink peppercorns in a G&T or lemongrass in a ginger mule. Try freezing berries for an exciting garnish,” he said.

“Tea is a great way of creating exciting infusions and premium flavour profiles into classic drinks too, whether it’s Earl Grey with gin or peach tea with bourbon.”

What you serve your summer drinks in is almost as important as the contents of the glass as cocktails in particular are all about the flair and theatre that goes into creating them and their final presentation.

“We’ve seen an increased trend for rustic styles of glassware and presentation, such as tumblers for wine and wine glasses for G&Ts,” said Pritesh. “This is great from an investment point of view as you can visit your local charity shop and refresh your glassware cheaply.”

Twists for a healthier touch l Replace sugary syrups and

mixers with fresh fruit.

l Instead of concentrated juice,

use freshly squeezed fruit and vegetable juice. l Opt for one shot in a drink. l Add beneficial ingredients such as ginger, honey and lemon.

Always tip have plenty of ice to hand to keep drinks cool and add texture when crushed

cocktail ideas Elderflower & Earl Grey Collins Ingredients

50ml gin (Tanqueray No. Ten or Caorunn both work well as they have fresh notes) 35ml Bottlegreen Elderflower Cordial 25ml lemon juice 75ml soda or sparkling water 1 Earl Grey teabag slice of lemon, to garnish

Method

Pour all the ingredients, except for the soda and teabag, into an ice-filled shaker and shake before pouring into an iced-filled tumbler. Top with the soda water and then place the teabag into the glass. Stir the teabag round 5 times so you can see the tea infusing with the cocktail. Garnish with a lemon slice and serve. lA lso available as a Bottled Cocktail

from WorldofZing.com

Berry & Basil Mojito Ingredients

handful of seasonal berries, such as strawberries or raspberries 15ml sugar syrup 3 fresh basil leaves, plus extra for garnish 50ml white rum (something fruity like Pampero or El Dorado) 25ml lime juice (or lemon if not available) 50ml soda

Spotlight on…

World of Zing World of Zing operates Europe’s only facility dedicated to bespoke pre-batch cocktails to provide truly exciting cocktails without any of the operational and staffing issues normally associated with high-quality drinks.

Its clients range from 5-star hotels, including The Langham and Doyle Collection, to national restaurant groups, such as Bill’s and Byron, as well as a host of entertainment and events venues nationwide.

For more info l visit WorldofZing.com or email TradeSales@WorldofZing.com

Method

Add berries, sugar syrup and basil to a tumbler and muddle until berries are crushed. Add rum and lime juice and plenty of ice. Give it a good stir so everything is mixed together. Top with soda and garnish with a basil leaf. l Also available as a Bottled Cocktail

from WorldofZing.com

caterer connections july/aug 2020

33

Happiness

ice m a c re is

It’s official: July is Ice Cream Month. Give three cheers to this ever-popular treat with these suggestions for the many ways to enjoy what is the nation’s favourite dessert

I

t’s summertime and that means one sweet thing: ice cream. As the temperature rises, it’s no surprise that people turn to ice cream to cool down.

After all, it’s a delight the whole family can enjoy. As an easy and affordable treat that creates a feeling of indulgence, it’s just what everyone needs this summer to lift their spirits. With 2019 Nielsen data showing that the ice cream market is worth £1.2 billion, that says it all about its popularity and sales potential.

Mix it up

When it comes to getting started for the summer season, think about whether you’ll buy your ice cream in or make it yourself.

If you’re looking to make your own, you’ll

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caterer connections july/aug 2020

need a commercial ice-cream maker, if you don’t already have one. Another option is to use a mix, such as Bird’s Ice Cream Mix. These days anything goes when it comes to ice cream flavours. Experiment with ingredient combinations, think of things you’d never expect to find in ice cream and go for it. The wilder your flavours are the more appealing they are to ice cream lovers

and those who want to try something new.

Take hot drinks for inspiration and add tea, such as Earl Grey and green tea, to create interesting flavours. Go one step better and use specialised local ingredients, savoury and sweet options.

Have a go at pear and blue cheese or coffee and bourbon as your appeal will be in providing flavours that customers would struggle to find anywhere else.

Health trends are filtering into ice cream just as they are elsewhere in food, so it’s worth adding a vegan option to your menu and dairy-free and sugar-free choices too.

Serve with a difference

When it comes to serving, think differently.

As an alternative to scoops, try freezing in a tray so you can serve it in slices. Or take inspiration from around the world and have a go at rolled, yes rolled, ice cream (see picture above). Popular in the US and originating from Thailand it’s achieved by pouring liquid ice cream into a cold metal pan, adding chopped fruit into the mix, and then scraping the ice cream into small scrolls. There are lots of recipes out there.

Serve it topped with pretty much anything and you have one impressive dessert.

Did you know?

that eating ice cream can make you feel better? It directly affects the feel-good parts of the brain

Feature

Boozy ice cream ‘spritzers’ Add the customer’s choice of spirit to an ice cream milkshake. Or try these.

Come up with fun ways to serve ice cream too, such as Earl Grey ice cream in a teacup, serving in an edible bowl – one made of milk chocolate and covered in sprinkles or an apple with the top sliced off, hollowed out and filled with ice cream – taking a half of watermelon and topping with different flavoured scoops of ice cream and whipped cream to share, or various flavours served on a six-foot-long platter.

Serve toppings in little paper cones or edible ones ready for sprinkling.

For those offering ice cream to go, it pays to focus on the details. Alongside tubs, offer a variety of cones and colourful toppings.

Think outside the cone too and step them up from the basic wafer by making them out of doughnut or cookie dough, even waffles. Upsell with clotted or whipped cream and offer a variety of sauces. When it

Top tips for sweet sales l Keep your ice cream and dessert menu fairly short and for little ones in particular, focus on simple solutions that can be personalised by them, for example, choose a flavour, a sauce, cream or no cream and toppings. l Change your ice cream flavours regularly and advertise them on a specials board outside your outlet to attract potential passing customers.

Even more appealing is to offer daily specials so people feel like they can’t miss out. l Offer a variety of cones, such as waffle and chocolate-dipped, in different sizes, along with one, two or three-scoop options.

comes to flavours, see what else is on offer locally and try something new, though don’t neglect the tried-and-tested favourites, such as a really good vanilla, strawberry, chocolate, mint choc chip and butterscotch.

▲ Bourbon cherry chocolate float Combine a splash of Buffalo Trace Bourbon with three big splashes of cherry soda and 3 scoops of chocolate ice cream.

Desserts to impress

One of the hottest trends for this summer is ice cream sandwiches. They can be as simple or as extravagant as you want them to be for your customers and make an impressive dessert. Sandwich a variety of flavours of ice cream between two cookies and cover the sides with colourful sprinkles. Use brownies, doughnuts, shortbread or churros in place of the cookies too, or go global and try milky buns, a thick glazed bun filled with ice cream and sealed using a waffle iron.

For a more sophisticated and elegant dessert, macaron ice cream sandwiches are perfect. You could use different flavoured macarons and offer various flavours of ice cream.

If you feel like going all out for your customers, scoops of ice cream smothered with sauce and decorated so it looks completely over the top will be a sure-fire hit. As will freakshakes, the trend that keeps on trending. Top an ice cream milkshake with a whole portion of dessert, such as brownies and cake, plenty of sauce and cream, and many, many sprinkles.

Not just a pudding

One of the numerous great things about ice cream is that it’s not just for dessert or a hand-held treat, there are many ways to enjoy it. Take a look at our suggestions for grown-ups, right, for inspiration.

▲ southern comfort & orange float Combine a generous splash of Southern Comfort with orange juice and 3 scoops of vanilla ice cream.

▲ Pina Colada ice cream float Combine 3 large dashes of pineapple rum, such as Dead Man’s Fingers, or Malibu with 3 scoops of coconut ice cream and a little pineapple juice.

caterer connections july/aug 2020

35

Post-Covid-19 trends

Be prepared for… l new cleaning standards and practices

to become part of everyday life l providing hand sanitiser and wipes

for customers l more focus on employee health and

wellbeing l the expansion of contactless systems l a focus on takeaway options l a rise in the number of dark kitchens l heightened focus on waste reduction l providing options for those working

from home, such as meal kits.

A

shifting

landscape

As the face of foodservice changes, Caterer Connections looks at how it is to help you steer your business into the future

N

ow more than ever it’s important to recognise and understand what it is that consumers want from their food and drink. As emotions continue to run high and people struggle to find their new normal, they’ll instinctively turn to what they eat and drink to help make them feel better and reassured in an uncertain new world.

So what are the predictions for the ‘new’ trends in food and drink?

Home comforts

As the world continues to change, one thing you can be sure of is that people will want comfort food and drink that’s familiar and helps to make them feel better. Think classic favourites such as sausages and

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caterer connections july/aug 2020

mash, pulled pork, light pasta dishes using seasonal vegetables and picnic fare. All can be easily packaged for delivery or collection.

Dairy foods are predicted to rise in popularity due to their health benefits and comfort aspect – a winning combination – so add them to your recipes and drinks and flag the nutritional benefits.

Sustainability

Continue to champion dishes on your menu made using locally sourced and grown, especially homegrown, ingredients to highlight the environmental benefits of food travelling less miles.

A look at any social media channel will show how people have been growing their own food, learning more about cooking and

gaining new skills, increasing their knowledge of all aspects of food along the way. They may well come to your venue expecting even more from their food than before, so be prepared. Talk about the provenance of your food and any tips and advice on cooking methods, ingredient swaps and hacks, for example.

Plant versus meat

It seems that the trend for plant-based food is one that will continue to rise, particularly now a so-called ‘hygiene halo’ can be added to its appeal. There will be more of a focus on animal welfare in terms of how the animals are treated and also how the treatment of them could impact our health and welfare. The Vegan Society found in a recent survey that during the pandemic, one in five Brits had reduced their meat intake. While this may be due to shoppers not being able to buy their usual products, 43% said they chose to consume less meat because of concerns over health, the environment or animal rights. Interestingly, the charity found that one in five have said they will continue to buy meat alternatives in the future. Making sure you introduce or continue to have a range of vegan options available is essential.

Food and drink with purpose

The virus has sparked a renewed focus on health and wellbeing. If you thought people wanted a lot from their food before, they’ll want even more now to help keep them fit and healthy. Think food and drink that contain specific ingredients that offer additional health benefits, such as fibre, probiotics, vitamins and beta-glucans – sugars found in plants such as oats and barley. ‘Functional’ is the buzzword here.

Dining al fresco Everything you need for summer from Caterers Kitchen

Stock up now at your nearest Unitas Wholesale member depot

Feature

High tea time It’s a British institution, as old as time itself, and an experience highly sought after for people of all ages. Make your venue a destination for afternoon tea with our selection of choices for all

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ho doesn’t love afternoon tea? It’s perfect to celebrate a special occasion or for a ‘just because’ treat. Its appeal spans all ages and tastes and can be as simple as a scone, jam and clotted cream or more elaborate to include sandwiches, pastries, mini cakes and savoury bites. It’s a cake stand of joy that is cost-effective to make but can have a premium price attached, especially when an alcoholic drink is included. They can be prepared in advance, you can secure trade by taking bookings and they are so easy to make as a takeaway option to increase sales.

According to OpenTable, bookings increased by 54% in 2018, while Mintel predicts it will continue to be a key growth area for pubs. Whatever type of outlet you operate, you can adapt what you already serve or bake up a storm using the ideas, overleaf, that appeal to every type of customer too.

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Top tips for afternoon tea success l Have something light and something fruity

to balance out other rich flavours. l Don’t be tempted to overfill your cake stand.

A selection of four finger sandwiches with various fillings, a bready or doughy item such as a scone, muffin or crumpet, a patisserie option, such as an éclair or fruit tart, and a selection of two or three sweet cakes or biscuits are ideal. l Although afternoon tea is accepted to be an indulgent treat, try adding a healthier choice too, such as a miniature bowl of fresh berries, a salad garnish or crudities.

Tea m

enu [\ Earl Grey ™

Assam

Afternoon Tea Week 10-16 August

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Darjeeling ™

Ceylon black tea ™

English breakfas ™

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Peppermint ™

Lemon iced tea ™

Decaffeinated

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Feature

For the classics

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A selection of finger sandwiches: creamy egg & cress, coronation chicken, ham & wholegrain mustard and smoked salmon ™

Plain or sultana scone with strawberry jam and clotted cream

Offer a cup of tea with a scone, jam and cream or a full-on afternoon tea depending on your outlet

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Mini Victoria sponge ™

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Bakewell tart ™

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All-butter shortbread ™

Mini chocolate eclair

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A pint o f re a whisk al ale or y of cho ice

Mini crumpets

For special diets

il Prawn cockta

A selection of finger sandwiches, cakes and biscuits all gluten-, dairy- and wheat-free

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Tomato & pes ™

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lection Local cheese se of flavoured with a choice reads crackers and b kle and tangy pic

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A selection of vegan sandwiches, scones, cakes and pastries

For fizz and gin

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A selection of sandwi ches: open salmon sandwich on lightly toasted brioche with ca per butter, egg salad and BLT ™

Scone with strawberry

& Pimm’s jam and clotted cream ™

Gin & tonic cake ™

Mini fruit pavlova

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A glass of fizz or a cla ssic gin & tonic

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Themed afternoon teas Children, and adults, love a themed afternoon tea and there’s so much inspiration: Disney, Mad Hatter’s Tea Party, Peter Rabbit, mythical creatures, The Tiger Who Came to Tea, outer space, Mary Poppins, Charlie & the Chocolate Factory, sweet shop and Harry Potter.

Think peanut butter & jam sandwiches, mini tiger scones, pizza, rocket cheese straws, unicorn chocolate bark, Willy Wonka rocky road bars with popping candy, butterfly cakes, jammy dodgers, iced ring biscuits, jam tarts, decorate their own gingerbread person, popcorn pots, ice cream cupcakes (in wafer cones with a chocolate flake), apple tarts and chocolate teacakes, washed down with mixed berry lemonade or a babycino.

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A selectio n of finge r sandwic grated ch hes: eese, ham and jam or mini w raps ™ Rainbow fairy cak es, cover brightly ed in coloured mini swe ets ™ Mini dou ghnuts ™ Triple ch ocolate c ookie ™ Strawber ry jelly ™ Marshma llow and chocolate dipped s trawberr y lollipop ™ Milkshak e shot, ho or fresh fr t chocolate uit juice

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Feature

Chocfull of

joy World Chocolate Day on 7 July provides the chance to celebrate all things chocolatey and give customers a real treat with creative dishes and sweet success for operators

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hocolate. It’s an indulgence that’s hard to resist – 2019 Kantar data shows 56% of adults in the UK eat chocolate more than once a week – whether enjoying simply as it is or as an ingredient. Who isn’t tempted by a gooey chocolate pudding or smooth, velvety tart (see recipe above)?

The sweet treat has been linked to some health benefits too, well dark chocolate with a high cocoa, or cacao, content has; milk and white varieties don’t count sadly.

A 2011 study compared cocoa products

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Echo Falls Fruit Fusions Summer Berries

SERVES

10

simple chocolate tart Prep: 30 mins, plus chilling time Cook: 1 hr 5 mins Ingredients 175g unsalted butter 75g icing sugar, plus extra for dusting 2 medium free-range egg yolks 25ml cold water 250g plain flour 500g best-quality plain chocolate, broken into pieces 3 medium free-range eggs 200ml milk 350ml double cream icing sugar, plain chocolate curls and mixed fresh berries, to decorate Method Cream butter and icing sugar together until soft and white. Add egg yolks and beat in thoroughly. Add a little water and all of the flour and mix. Add rest of water and mix thoroughly for a couple of mins. Remove pastry from bowl, shape into a ball and chill for 1 hr.

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and powder with powders and juices from so-called super fruits. The results showed cocoa powder and dark chocolate contained more antioxidants and flavanols – these can help with heart and brain health, and may play a role in cancer prevention, as well as offering possible antiinflammatory effects.

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Roll out pastry on a surface dusted with icing sugar until about 5mm thick. Take a 20cm loose-bottomed, fluted tart tin 4cm deep and line with pastry.

Don’t trim edges. Chill for 1 hr.

Preheat oven to 180˚C. Line pastry case with baking paper and baking beans or rice and bake for 15 mins. Remove paper and beans. Return to oven for 5 mins until golden.

Leave to cool in tin, then trim any pastry edges.

Melt chocolate slowly, then set aside. Whisk eggs in a large bowl. Place milk and cream in a pan and bring to a gentle boil. Pour on to eggs and quickly whisk together.

Pass mixture through a sieve on to chocolate and mix well.

Pour chocolate filling into cooled tart case. Place tart in oven, close door and turn off oven. Leave for 45 mins until cool, then remove from oven and tin. Dust with icing sugar, decorate with chocolate curls and berries, then slice and serve.

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Essentially, the higher the cocoa content, the better the health benefits could be, but they also depend on the amount of added cocoa Cacao refers to the butter and sugar there plant or its beans is. Dark chocolate is before processing, packed with nutrients while chocolate too, including fibre and refers to anything protein, and is naturally made from the high in magnesium, iron, beans which both work in different ways to carry oxygen

Did you know?

a brief history of Chocolate

serves

2

Roasted strawberry, brie & chocolate toastie Prep: 15 mins Cook: 25 mins Ingredients 6 strawberries, quartered ½ tsp vegetabl e oil pinch of salt 2 tbsp butter 4 thick-cut slices multigrain bread 50-75g brie, sliced 25-50g high-quality chocolate

Method Preheat oven to 190˚C. Toss strawberries with oil and salt, then spread on a baking sheet and roast for 20 mins.

Heat a large skillet over medium-low heat. Butter 2 slices of bread, place on skillet buttered-side down, then layer on few slices of brie, chocolate and strawberries. Top with few more slices of brie, then butter 1 side of the other 2 bread slices and place on top of the cheese.

Cook for 2-3 mins or until the cheese has started to melt, then gently flip the sandwich and cook until golden.

Serve immediately.

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When we think of chocolate, bars and boxes of sweet treats spring to mind. However, for around 90% of its history it was a bitter drink.

Historians have traced the origins of chocolate back to the ancient Mayans but believe it could have been around even further back to the times of the Olmecs of southern Mexico.

The Mayans revered chocolate and enjoyed it at celebrations, but the Aztecs took its value to a whole new level, believing it was given to them by the gods. Cacao beans were seen as valuable and used as currency. According to a 16th-century Aztec document, 100 beans could buy a turkey hen!

Chocolate arrived in Europe in the 1500s. There are various stories of how, but many agree Spain introduced it. It was also the Spanish who first sweetened the chocolate drink with honey or cane sugar as they found it too bitter.

Chocolate as we know it today originates from 1847 when British chocolatier J. S. Fry and Sons created the first bar. And the rest is history!

 Chambord Spritz

Method Pour 125ml dry white wine into a large wine glass filled with ice. Add 50ml Chambord and top with soda. Add raspberries and garnish with blackberries.

around the body, copper, which helps with bone health, and manganese, which helps make enzymes to break down food.

When choosing the right chocolate to cook with, a general guide is to choose those products with the least number of ingredients. Avoid any that substitutes cocoa butter with vegetable fats as they will be poor quality, and ideally avoid any that contains soya lethicin and added vanilla.

Look for what percentage of cocoa solids it contains, the higher the better. Plain dark chocolate with a high percentage of cocoa

solids really only needs three ingredients: cacao, cocoa butter and sugar, and milk chocolate has one extra, unsurprisingly milk, usually in the form of milk powder.

White and milk chocolate are best used in sauces where they add a creaminess and richness. Dark chocolate is a cook’s failsafe favourite. The flavour shines through in savoury dishes as there’s no milk or other ingredients that can swallow up its flavour.

Anything goes

If you’ve only ever used chocolate in

desserts before or simply want to surprise and encourage customers to try something new, give the chicken and pasta recipes a go, on p45. Using dark chocolate in savoury dishes adds richness and texture. Chilli and dark chocolate is a classic sweetsavoury combo, first enjoyed by the Mayans. Try these ideas too: l add to chilli con carne to give a richer, fuller flavour to the sauce l a salad dressing or vinaigrette, perfect with a summer pear salad l chicken mole caterer connections july/aug 2020

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l salmon in a white chocolate sauce l chocolate pasta

l roast lamb in a chocolate and mint rub

Chocolate pasta

l barbecue sauce for beef, pork or chicken

Prep: 25 mins, plus resting Cook: 3 mins

l dips such as spicy chocolate bean dip

Ingredients 110g flour 30g cocoa powder 2 tbsp granulated sugar 2 eggs 1 tbsp vegetable oil 1 tsp vanilla 1 pinch salt

l chocolate bread, to serve with butter or

to dip in olive oil

or hummus.

Cocoa powder, such as Cadbury Bournville, is so versatile and great in an enchilada sauce, in a rub for ribs, a sauce for steak, and added to doughs and batters.

Menu choices

When it comes to your menu, go for classic bakes and desserts, such as chocolate tart, brownies and mousse, as customers will expect to see them. Then add a few more creative or unexpected choices, such as a chocolate steak sandwich or roasted strawberry, brie & chocolate grilled sandwich (see recipe on p43).

Many more chefs than not will have a chocolate dish on their menu all year round, partly because it’s so versatile and partly because diners expect it. It’s an ingredient that will never go out of fashion and is finding its way into more and more dishes.

Method In a large bowl, whisk flour, cocoa powder and salt together. Put the flour mixture on a work surface or large bowl. Make a deep well in the centre of the dough and break the eggs into it.

Mix the eggs with a fork, adding 1 tbsp oil and 1 tsp vanilla. Stir with your fork until a soft dough forms.

Transfer dough to a clean, floured work surface and knead for 5-10 mins until dough is soft, elastic and uniform in colour. Cover dough with clingfilm

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and rest for 1 hour before rolling.

Roll dough through a pasta machine, using spaghetti, linguini or fettuccine cutting attachment or curl into twists.

Cook pasta in unsalted, boiling water for 2-3 mins. Drain thoroughly but do not rinse.

Serve immediately with gorgonzola sauce (below), or chill to serve cold.

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Gorgonzola sauce Melt 2 tbsp unsalted in a pan.

Add 2 tbsp flour and whisk until smooth. Cook for 3-4 mins or until mixture turns golden.

Add 250ml skimmed milk and 125ml cream and whisk until sauce begins to thicken, about 4 mins.

Add 110g gorgonzola and stir to melt. If sauce is too thick, add more milk, 1 tbsp at a time.

Drizzle gorgonzola sauce over pasta and serve. Can sprinkle with parmesan and chocolate shavings if liked.

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SERVES

2

Hardys Crest Shiraz

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Chillichocolate ice cream sauce Put 300g dark chocolate and a pinch of chilli flakes in a bowl.

Bring 200ml whole milk, 100ml double cream and 25g golden caster sugar to the boil, then remove from heat and pour over chocolate. Leave to stand for 2 mins, then whisk until chocolate is melted. Serve warm with a scoop of ice cream. Makes 8 servings.

SERVES

4

Chocolate fried chicken Prep: 15 mins, plus chilling time Cook: 20 mins Ingredients For the chocolate brine 250ml buttermilk 2 tbsp Cadbury Bournville Cocoa 1 tsp salt 1 tsp pepper 1 tsp cayenne pepper 1 tsp garlic, minced 12 chicken tenders

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SalesOut One View, 52 weeks, 7 November 2019

70% of all chocolate sold in foodservice is chocolate bars*, with 1 in 4 made by Cadbury* so it pays to include them in your snack selection and as part of a meal deal

For the batter 150g flour 75g cornstarch 75g Cadbury Bournville Cocoa ½ tsp salt ½ tsp pepper ¼ tsp cinnamon

¼ tsp nutmeg ¼ tsp cayenne pepper flavourless oil, such as vegetable, for frying Method To make the chocolate brine, mix together the buttermilk, cocoa powder, salt, pepper, cayenne pepper and garlic.

Add the chicken tenders and make sure all the meat is submerged in the brine.

Cover and refrigerate for at least 12 hours, up to 48 hours at most.

To make the batter, mix together the flour, cornstarch, cocoa powder, salt, pepper, cinnamon, nutmeg and cayenne pepper.

Remove the chicken from the brine and then dredge in the flour and cocoa mixture. Shake off any excess.

Heat the oil in a heavy-bottomed Dutch oven or electric deep fryer preheated to 180˚C. Add the chicken to the oil in batches, and cook for 6 to 7 mins, turning occasionally, until the tenders are cooked through. Drain off excess oil by laying the chocolate fried chicken on a paper-towellined plate. Serve with salad or fries.

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 Chambord collins

Method Pour 25ml Chambord, 35ml gin and the juice of 2 lemon wedges over cubed ice in a highball glass and top up with soda. Add fresh raspberries and can garnish with a wedge of lemon.

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flavours

Fruity

In season

Apricot chicken Prep: 10 mins Cook: 40 mins Ingredients 675g apricots, pits removed and cut into 2cm pieces 60g sugar 2 tbsp cider vinegar 1 tbsp unsalted butter (or substitute with olive oil) 3 tbsp extra virgin olive oil 900g boneless, skinless chicken breasts, cut into 2.5-5cm pieces salt, to taste 1 onion, chopped 480ml chicken stock 1 tbsp cinnamon 1 tbsp chopped fresh rosemary 2 tsp Tabasco or other hot sauce (or more to taste) black pepper, to taste 2 tbsp chopped fresh parsley, for garnish Method In a large bowl, stir the apricot pieces, sugar and vinegar together. Leave to marinate.

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The height of summer offers up such a glorious selection of produce that screams of sun-soaked days.

Impress your customers with a collection of delicious dishes using the finest seasonal ingredients

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Heat butter and 2 tbsp oil in a large sauté pan over a medium-high heat until hot.

Working in batches, brown the chicken pieces in the oil on each side. As chicken cooks, sprinkle with salt. Once chicken is browned, remove from pan and set aside.

Add remaining oil to the pan and sauté the onion until begins to brown. If pan becomes dry, add water, a tbsp at a time.

Once the onions have browned, add the chicken stock and reduce the heat.

Set aside 300g of marinated apricots.

In a blender, purée remaining apricots with any juice. Pour the purée into the pan with the stock and onion.

Stir the cinnamon, rosemary and Tabasco into the sauce. Bring to a simmer, then lower heat and gently simmer for 10-20 mins, or until sauce thickens slightly. Add black pepper to taste.

Add chicken and reserved apricot pieces to pan. Simmer gently for 5 mins, or until the sauce is hot and the chicken is cooked through. Sprinkle with chopped parsley and serve with rice or egg noodles.

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SERVES

6

CyT Chardonnay Pedro Ximenez – smooth, fruity with a crisp finish

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Strapline SERVES

2

Tribu Malbec – a delicate blend of red fruits with a rounded finish

Blackberry ricotta pizza with basil Prep: 20 mins Cook: 10 mins Ingredients To make the pizza dough 240ml warm water 1 tbsp sugar 1 tbsp active dry yeast 1 tbsp olive oil 300-450g all-purpose flour 1 tsp salt For the topping 1 tbsp olive oil 100g fresh blackberries, mashed 110g parmesan, shredded 110g mozzarella, shredded 80g ricotta 100g fresh blackberries, whole 25g chopped onion

½ tsp salt, more to taste ground pepper, to taste 2-3 tbsp fresh basil, chopped Method Preheat oven to 230˚C. Flour a sheet of parchment.

To make the pizza dough, put the water into a large mixing bowl. Add sugar and yeast and stir to combine. Leave for 5 mins, or until it becomes frothy and bubbles form. Add oil and gently stir to combine.

Add 300g flour and the salt and mix with a spatula until a ball begins to form (dough will still be slightly sticky). Add more flour as needed to form a dough ball.

Transfer to a floured surface and knead into a smooth dough, adding up to 75g extra flour if needed.

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Roll out the dough on the floured sheet of parchment paper to about 30cm and put on a baking sheet or heated pizza stone.

Drizzle the olive oil over the top and use a pastry brush to coat well, especially the edges.

Spread the mashed blackberries over the base, as you would with pizza sauce. Top with the parmesan and mozzarella, making sure to get the crust.

Dollop the ricotta over the pizza. Top with the whole blackberries and the chopped onion. Sprinkle with salt and add ground pepper to taste.

Put the pizza in the oven, still on the parchment paper. Bake for about 8-10 mins, or until the top has started to brown.

Remove from the oven and sprinkle with chopped basil. Slice and serve.

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In season

SERVES

4

bramble twist cocktail Method Shake 50ml Blackwood’s Gin, 1 tbsp loganberry jam, 2 fresh raspberries and 25ml lime juice over crushed ice.

Strain if needed. Drizzle 15ml crème de mure over the top and garnish with fresh berries and a sprig of mint.

Concha y Toro Mountain Range Sauvignon Blanc – with grapefruit and lemon flavours

Raspberry balsamic glazed salmon* Prep: 5 mins Cook: 20 mins Ingredients 2 tsp ghee 2 cloves garlic, minced 2 dates, chopped 3 tbsp balsamic vinegar 200g raspberries 1 ½ tsp fresh thyme leaves ¼ tsp salt 675g salmon fillets salt and pepper, to taste Method Put the ghee in a small pan over a medium-low heat and cook until fat starts to shimmer. Add garlic and cook, stirring continuously, for 30 seconds.

Add dates, balsamic vinegar and raspberries. Cook, stirring occasionally, until sauce is thickened – about 5-6 mins.

Remove from heat and stir in thyme and salt. You can strain sauce to remove seeds.

Preheat broiler. Position rack 5-6 inches below broiler element.

Place salmon fillets skin down on a baking sheet, sprinkle each with salt and pepper and brush with 2-3 tbsp of sauce.

Broil salmon for about 8-10 mins or until salmon is opaque and flakes easily with a fork.

Serve with rice, salad or seasonal vegetable with more sauce.

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*

Recipe courtesy of The Real Food Dietitians

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SERVES

8

Loganberry cake Prep: 10 mins Cook: 35 mins Ingredients 225g self-raising flour, sifted 2 tsp baking powder ¼ tsp salt 340g sugar 1 egg 180ml milk 2 tbsp butter, melted 300g loganberries

Method Preheat oven to 180˚C and grease a 20cm round baking tin well.

Sift flour, baking powder and salt together with 110g of the sugar.

Beat the egg and add milk and butter. Combine with dry ingredients until flour is just mixed in (do not beat).

Pour into prepared tin and sprinkle top with the loganberries. Cover with the remaining sugar.

Bake for about 35 mins until the cake is cooked through.

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