Eat issue 13 2022

ISSUE 13 2022

The magazine for Confex wholesaler customers

Inside...

SHAKE IT UP

A guide to making cocktails for the perfect serve PLAN AHEAD

How to make 2023 your best year yet FRESH START

Tap into the healthy eating opportunity

Festive showstoppers Ideas, advice and inspiration to create tempting, indulgent Christmas bakes to boost sales

ALWAYS raising the BAR ● Half of European consumers say that they are always looking for new types of coffees to try* ● Delicious syrups to perfectly match hot & cold applications while delivering less sugar and calories vs. competitor products

Applications Coffee

Hot Chocolate

Tea

Milkshakes

Lemonade

Cocktails & Mocktails

Smoothies

Frappes

Iced Tea & Iced Coffee

Flavoured Water

*Mintel, 2020

emea.davincigourment.com

@davincigourmet_europe

@DaVinciGourmetEMEA

WELCOME

«

Hello AND welcome… … to the last edition of Eat for 2022! I feel like it’s fine to say that with Christmas only

Jess’s mustreads this issue

a few weeks away and I’m sure you’ve all been making plans for your business for weeks now to embrace the opportunities this key trading period brings for foodservice operators. with our feature on seasonal bakes. From cute cakes for little ones to the on-trend bakes and flavours to get onboard with

Expert insight, page 9 What you need to know about ordering-in

»

We help give your festive sales an extra boost this issue

to make your venue stand out from the Christmas masses, we’ve got it all covered on pages 12-14.

Looking ahead to the new year, we’ve got a guide on how to make 2023 your best year yet (pages 18-19), the lowdown 20-21) and advice on supporting customers finding their

Cocktail-making, page 16 Our guide to the perfect serve

»

on the latest happenings in the healthy eating world (pages way through an alcohol-free January (pages 23-24) with an infographic showing why it’s good to get involved with.

I hope you enjoy the issue. All that’s left to say is Merry Christmas and a Happy New Year to all!

»

Five ways with… page 26 Chickpeas – they’re nutrientpacked and economical

JESS DOUGLAS DIRECTOR CONFEX LTD

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HAVE A VERY

CHRISTMAS Four festive courses, one hero ingredient Rich, creamy and incredibly versatile

Give your Christmas Menus the Gift of Philly Visit www.philadelphiaprofessional.co.uk to get the recipes

CONTENTS

«

18 20 16

Eat is published by The Bright Media Agency, The Old Bank, 2 Cross Street, Enderby, Leicestershire LE19 4NJ, on behalf of Confex Ltd.

» F OR CONFEX LTD Jess Douglas

» F OR THE BRIGHT MEDIA AGENCY

» Content Director Stephenie Shaw

» Creative Director Emma Bramwell

» Content Editor Kate Feasey

» Editorial Assistant Bliss Burgess

» Senior Designer Rafaela Aguiar-Hill

» Media Sales Manager Patsy Kelly

» Publisher David Shaw To advertise, please contact Patsy Kelly at patsy@thebrightmediaagency.com or call 07514 623564

23

12

Contents

06

Recent releases

Our round-up of the latest must-stock products

09

Expert insight

KAM MD Katy Moses on the ordering-in trend

11

18

Plan ahead to get ahead

What you need to know to make 2023 your best year yet

20

CORE of it

Focus on your margins with own-brand range advice

12

Christmas bakes

Ways to tempt customers and boost sales with festivethemed bakes and flavours

16

Shaken and stirred

Our guide to shaking up the best cocktails in town

Get in touch

Off to a good start

With healthy eating a top New Year resolution, support customers with fresh flavours and enticing, goodness-filled dishes

23

Rethink the drink

Low and no is big business, so it’s time to get on-board

26

Five ways with

Versatile and economical, chickpeas are nutrient powerhouses

WANT TO SHARE YOUR VIEWS OR YOUR BUSINESS? IF YOU WOULD LIKE TO BE INCLUDED OR SEE US FEATURE A PARTICULAR SUBJECT, PLEASE GET IN TOUCH EAT@THEBRIGHTMEDIAAGENCY.COM

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05

Here’s WHAT’S NEW A round-up of the best latest product releases

Top-notch hot chocolate

Boasting the same delicious taste and high quality that Philadelphia is known for, Philadelphia Intense is a new soft white gourmet cheese that delivers an intense taste experience and an extra-creamy, aerated texture. Made with natural ingredients, it’s available in Garlic & Herbs and Herbes de Provence, in tubs made from recyclable plastic with a reclosable lid for ease of use.

Alcohol-free premium gins

Notes Coffee Roasters has expanded its range for foodservice with the addition of a new, single origin, 61% hot chocolate from Columbia – further supporting caterers to tap into growing demand for premium hot beverages.

Clean, fresh, fragrant and versatile – choose Zoflora Zoflora has released Zoflora Professional; the same great Concentrated Multipurpose Disinfectant in a brand-new 1 litre format. Available across three fragrances, 1 litre produces 40 litres of full-strength disinfectant for great value for money.

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Intensely indulgent

Whitley Neill is moving into the low and no category for the first time with the launch of four new 0.0 variants of its popular and much-loved gins – Rhubarb & Ginger, Raspberry, Blood Orange and Spiced Dry. All four variants have been made with real Whitley Neill gin and de-alcoholised using the only spinning cone vacuum column still in the UK. This process boils liquid at a much lower temperature, which helps to retain the distinctive flavours of Whitley Neill.

ROUND-UP

« RECENT RELEASES

Purely plant-based and organic Clive’s Purely Plants has launched a new foodservice range of organic, plant-based pies, gluten-free tarts, sharing quiches and snacking rolls to help operators capitalise on the rise of vegan, vegetarian and flexitarian diets. The range includes four hot pies in puff pastry with some of the brand’s favourite fillings, such as Creamy Mushroom with a chestnut, shiitake and porcini medley, and popular Saag Aloo, with calming coconut and fiery ginger.

The newly developed Red Pepper Harissa Quiche is a four-portion product with a pumpkin seed crust.

There’s also a Tomato & Olive Tart in gluten-free pastry and a new range of handheld ‘soysage’ rolls – perfect plant-based treats to take advantage of food-to-go opportunities.

More corn, perfect crunch Doritos’ brand-new flavour is inspired by one of the nation’s favourite takeaways – pizza.

The new Loaded Pepperoni Pizza flavour taps into demand for exciting flavours from Gen-Z consumers.

It’s non-HFSS, offering a healthier alternative without compromising on taste.

Get your funk on!

Give dishes the gourmet touch Garden Gourmet’s new range of four versatile meat substitutes has been carefully developed by chefs and nutritionists. The selection consists of vegetarian smoked ham-style slices and a range of vegan chicken-style products, including Chicken Style Pieces, Chicken Style Breaded Mini Fillets and Chicken Style Chargrilled Bites. Garden Gourmet is available through Nestlé Professional.

Bestselling cocktail brand Funkin Cocktails has launched luxurious winter warmer Salted Caramel Espresso Martini, showing cocktails aren’t just for sipping in the sunshine.

The indulgent new addition is a bartender-quality mix of rich aromatic coffee and heavenly salted caramel, blended with vodka at 10% ABV. Simply chill, shake and serve.

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A new range of handmade cakes & traybakes.

Pre-portioned & delivered frozen for your convenience. £1000 MOQ

Contact Lauren to set up an account today: lauren@cake-uk.com

ptn

Carrot Cake - 14

Chocolate Fudg

ke - 14ptn

e Cake - 14ptn

Lemon Drizzle Ca

ke - 14ptn

Coffee Walnut Ca

Victoria Sponge nut Traybake - 10

co Raspberr y & Co

nie - 1x30ptn

Chocolate Brow

per case - 12ptn

bake - 10 per ca

ake Tray Caramel Shor tc

se - 12ptn

- 14ptn

ble 100% Recycla Packaging e Made with Fre Range Eggs

INSIGHT

The new normal?

Ordering-in is now a well-established part of Brits’ mealtime routine, explains Katy Moses, MD, KAM

N

ew research from KAM suggests the phenomenal growth in demand for ordering-in seen during the pandemic has resulted in long-term changes to consumer dining behaviour, creating a ‘new normal’ where millions of Brits now order takeaway and delivery direct from their favourite hospitality brands as part of their regular weekly routine.

The research – carried out in partnership with e-commerce provider Slerp – found that an astounding 22 million Brits order a takeaway or delivery from a restaurant or pub at least once a week.

MULTI-CHANNEL APPROACH

Brits now take a multichannel approach to dining, not only eating on-premise but also regularly embracing at-home offerings.

Interestingly, the research found that the majority of online food orders are likely

« KAM

A significant 62% said they’d rather order directly from a restaurant or pub, with 1 in 4 consumers saying they expect to download a restaurant/pub-specific app in the future. It’s no surprise that the ordering process itself is a key driver of where people are turning for their takeaways and meal deliveries.

The online experience will impact physical footfall too with almost half of people (46%) stating that a positive online ordering experience would make them more likely to visit a venue in person.

REWARD LOYALTY

to come from existing customers, with 2 in 3 respondents admitting they prefer to order from places they know and love.

A concern for many hospitality operators has been the impact that takeaways and home delivery might have on their on-premise operations. Will people order delivery to replace dining out? It seems the answer is no. 74% of respondents indicate they order-in to replace cooking at home, not to replace eating-out occasions, meaning offering takeaway and delivery is enabling venues to feed their customers on more occasions.

Did you know?

74%

OF CONSUMERS INDICATE THEY ORDER-IN TO REPLACE COOKING AT HOME, NOT TO REPLACE EATING-OUT OCCASIONS

Loyalty points also have a significant impact on where consumers order: 84% said they’d be more likely to order direct from a restaurant/pub if a loyalty programme was available and one third stated they’d definitely spend more in order to secure points.

A year ago, consumer demand was significant with 9 in 10 consumers saying they wanted the restaurant and pub brands that they’d had in their homes during lockdowns to continue offering ‘at-home’ solutions.

That demand hasn’t waned, with 89% saying they have ordered direct via a hospitality venue’s own website, app or social channels in the past 12 months. I suggest operators continue to evolve their online offering.

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CORE RANGE

«

Protect your profits Kitchen essentials for the festive period

O

ffering customers top-quality products and great value is the ultimate balancing act for anyone working in hospitality, especially given the current challenging climate.

CORE, the own-brand range from Confex for the foodservice sector, provides a quality alternative to the bestselling brands at an affordable price. The CORE

range is a fantastic way to protect those all-important profits to ensure your business is thriving.

Ideal for pubs, cafes, restaurants, coffee shops, sandwich shops, takeaway outlets, schools, care homes and many more, CORE has more than 300 products across the most popular categories in ambient, chilled, frozen and non-food.

As Christmas approaches,

CORE’s range of oils, mayonnaises and vinegars are kitchen staples. And CORE’s rindless back bacon, smoked rindless back bacon and rindless streaky bacon combined with tortilla wraps make a delicious alternative to the bacon sarnie.

With CORE, operators can deliver top-quality food, as well as healthy margins, across the festive period and beyond.

Available from your local wholesaler now ISSUE 13 2022

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FEATURE

» CHRISTMAS BAKING

Bake for SUCCESS Christmas is a time for indulgence and what better way to tempt customers and boost sales than with festive bakes?

I

t’s the most wonderful time of the year, as the song goes, and it couldn’t be more true for operators who get their Christmas offer just right. And where better to start than with cakes and bakes. You can go all-out festive or keep it simple. From boozy bakes to savoury twists on sweet treats, get onboard with the latest trends for this festive season.

COCKTAILS AND CAKE

The humble sponge cake just got more adventurous.

Indulge the nation’s love of cocktails by incorporating them into cakes. Try these inspired ideas: COSMOPOLITAN – cranberry sponge sandwiched with lime curd DARK AND STORMY – rum and ginger-infused sponge with a ginger and rum buttercream

» »

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» WHITE RUSSIAN – marble

cake of vanilla and chocolate coffee sponges with a coffee buttercream MOJITO – a lime sponge with lime buttercream Just as a cocktail comes with a garnish, so cakes need decoration – top mojito cakes with lime wedges and a sprinkling of brown sugar, and dark and stormy ones with crushed ginger biscuits.

The visual appeal of the finishing touch is sure to increase your profit margins.

»

FESTIVE FLAVOURS

When you think of Christmas, chocolate orange, sticky toffee and ginger come to mind. But add a point of difference with twists on chocolate flavours, such as adding cinnamon or nutmeg or classic dried fruits.

The trend to take onboard this year is blonde chocolate – it’s basically caramelised white chocolate. Try it in brownies and blondies.

DECK THE HALLS…

And your cupcakes with toppings galore. Simple icing doesn’t cut it anymore as customers demand more from their bakes, so pile on the decorations. Cover in chocolate and add pretzels, red chocolate beans and eyes to create mini Rudolphs, cut out fondant icing and decorate to make snowman faces or overload with sweets, chocolate figures and candy canes.

TWIST

Take your slice of the trend for savoury takes on sweet treats with cheese-filled profiteroles, beef, onion and red wine mince pies or babka loaf with pesto and ricotta.

With customers expecting more and more innovation and creativity with their food, this could be the way to a sackful of sales this festive season.

Serves 10-12

MOJITO CAKE »PREP: 25 MINS »COOK: 40 MINS INGREDIENTS For the sponge 225g salted butter, softened 225g golden caster sugar 4 large eggs 225g self-raising flour 2 limes, zest finely grated 50g natural yogurt For the syrup 3 limes, juiced (90ml) 100g light brown soft sugar small bunch mint, leaves picked and roughly chopped 120ml white rum For the buttercream 150g unsalted butter, softened 400g icing sugar, sieved 2 limes, zested 50g cream cheese lime slices, lime zest and mint leaves, to decorate

METHOD Heat the oven to 160˚C fan/gas 4.

Butter and line two loose-bottomed 20cm round cake tins.

Beat the butter and sugar for 5 mins with an electric whisk until pale and fluffy. Whisk in the eggs one at a time, then fold through the flour, grated lime zest and yogurt. Divide the batter between the prepared tins and bake in the centre of the oven for 25-30 mins, or until a skewer inserted in the middle comes out clean. Leave in the tins for a minute, then turn out on to wire racks.

To make the syrup, put half the lime juice and all the sugar and mint leaves into a pan and bring to a simmer, adding 1 tbsp water if needed to dissolve the sugar. Gently bubble for 7-10 mins, or until syrupy. Remove from the heat and stir through the rum and remaining lime juice. Leave to infuse for 10 mins, then strain into a bowl.

1 2

3

4 5

Prick the warm cakes all over with a cocktail stick and pour over the syrup. Leave to cool completely.

To make the buttercream, put the butter, icing sugar and lime zest in a bowl and beat with an electric whisk for 5 mins until light and fluffy. Beat in the cream cheese until just combined, being careful not to overbeat.

Spoon one-third of the buttercream over one of the sponges, spreading it over with a palette knife. Top with the other sponge and spread the remaining icing over the top and sides of the cake. Decorate with the lime wedges, lime zest and mint leaves.

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FEATURE

» CHRISTMAS BAKING

CHRISTMAS TREES »PREP: 1 HOUR »COOK: 20 MINS METHOD 100g butter 100g golden caster sugar 1 tsp vanilla extract 2 eggs 100g self-raising flour 3 tbsp cocoa powder 3 tbsp milk 8 cake pop sticks green food colouring 300g icing sugar, sifted sprinkles and decorations, such as gold stars METHOD Preheat oven to 160˚C fan, gas 4.

Grease a 20cm round cake tin and line the base with a circle of baking paper.

Cream the butter, sugar and vanilla extract. Add the eggs, one at a time, mixing after each one.

Sift the flour and cocoa together, add to the bowl with the milk and stir until smooth. Spoon into the

1

2 3

Makes 8

cake tin and smooth the top as flat as possible.

Bake for 20 mins until a skewer comes out clean. Leave to cool completely in the tin.

Remove cake from tin and use a serrated knife to cut into 8 wedges. Turn each one so the round, outside edge is facing you and push a cake pop stick through

4 5

the middle of the outside edge.

Remember to leave enough of the stick poking out to hold.

Mix the food colouring and icing sugar with enough water to make an icing that is a bit runny but still quite stiff.

Drizzle icing in lines across each wedge. Finish with decorations, then place on a wire rack to set.

6 7

CHEESE & CHUTNEY MINCE PIES Make pastry, adding a dash of apple cider vinegar for extra flavour, and cut out circles to line a 12-hole muffin tin. Combine cooked potato with small chunks of strong-flavoured cheese and use to fill the pastry cases. Top with a scoop of chutney or pickle and a pastry lid and bake.

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FEATURE

» COCKTAIL MASTERCLASS

Mix IT UP

Mix and shake your way to great sales with this guide to cocktail-making

KNOW YOUR SPIRITS

Get clued up on spirits as each one has a different role to play as the base of a good cocktail. Vodka is flavourless and so will blend with anything, whereas whisky is full of flavour and smoky, so needs to be carefully matched to avoid overpowering the tastebuds.

GET THE MEASURE

A good mixologist will have measurements down to a fine art so they’re

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comfortable using a jigger, aka a cocktail measuring cup, and a free pour.

SHAKE IT

As shaking is the preferred mixing technique for noncarbonated cocktails, practice makes perfect, so whatever type of cocktail shaker you choose to use practise, practise, practise.

MUDDLED UP

Muddling is one of the keys to a quality cocktail and will

elevate yours. It’s crushing ingredients, such as fresh mint, lime and ginger, to release their juices. It helps the flavours combine with the spirit and sugar to create a refreshing drink and infuses the drink with the right balance of flavours.

IT’S A STRAIN

One of the most important aspects of cocktail-making is straining to stop ice shards and bits of fruit and herbs getting into the glass. Some

»The golden rule is a

Top tips

ratio of 2:1:1 – two parts spirit, one part sweet and one part sour. »Know your cocktail and how much ice to use: citrussy ones are best enjoyed when chilled down to below freezing temperature and slightly diluted, ie lots of ice, whereas dark spirit-based ones need less chilling and less dilution, ie little to no ice. »Use the right glass: it can affect

the taste, aroma and temperature. »Garnish: the last step in crafting the perfect cocktail is the garnish – it not only enhances the appearance of the drink but also the flavour. Go olives with a martini, orange peel with an old fashioned, fresh mint leaves with a mojito, coffee beans with an espresso martini, a maraschino cherry with a Manhattan or citrus peel with a negroni.

Try these on-trend ideas for Christmas and the new year SPICY GINGER PUNCH Add bourbon and spiced apple juice to a glass with ice, top with ginger beer and garnish with a slice of apple or orange. You could make this in a punch bowl too. And serve warm for a comforting hot cocktail.

HONEY FIZZ drinks, such as a cosmopolitan, can be double-strained to remove coarse bits and then a fine strain to keep tiny flecks of ice and fruit out of the finished serve.

KNOW IT

Learn the basic cocktail recipes by heart. It makes you look professional and cuts down wait times for customers. Know how to make a bloody Mary, a martini, a margarita and a negroni as a minimum.

Pour any type of gin, lemon juice, honey syrup and ice into a cocktail shaker. Shake until the outside of the cocktail shaker is frosty. Pour into champagne flutes and top with chilled champagne or prosecco. Garnish with lemon peel and honeycomb.

WHITE RUSSIAN WITH A TWIST Measure out a shot each of vodka and coffee liqueur and add to a glass. Top with equal measures of heavy cream and whole milk (half a shot of each is a good balance). Add ice and stir.

Mix in a couple of pumps of salted caramel syrup for a spiked latte-style cocktail. You could swap out the whole milk for oat milk too.

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FEATURE

» NEW YEAR PLANNING

New-year

GOALS How to stand out and make 2023 your best year yet

Delivery service

If you’re not already offering a delivery service, why not? As our expert insight on page 9 explains, it could be the boost your business needs. Increasingly, we’re seeing businesses across all sectors offering faster and easier delivery options to attract customers and keep up with demand for convenience in all aspects of life. Make it your 2023 resolution to not get left behind.

Party time!

Whatever type of venue you have there’s something you can do for New Year’s Eve and New Year’s Day, whether it’s providing party platters for the 31st or opening early on the 1st to supply coffee and bacon sandwiches.

As with Christmas, planning ahead and advertising your offer is crucial. If 18 Eat » ISSUE 13 2022

you’re hosting a party, go wild with the decorations and stock up on champagne, prosecco and sparkling white and rosé wines to cover all tastes and budgets for the party night of the year. And practise your cocktailmaking skills with the help of our feature on pages 16-17.

App happy

Use technology to not only convince consumers to choose your venue but to help them decide to eat out as convenience rules. Customers want deciding, ordering and delivery to be fast and efficient.

Look at how you can make this happen, be it a mobile app so customers can easily order direct to the table or a website or social media to host food ordering and delivery.

Clean eating

Expand or introduce a vegetarian and vegan menu. Demand is not slowing and it’s the operators who embrace the trend for plantbased eating who will thrive.

All about The Gram

Make your venue more ‘Instagrammable’ as social media continues to influence people’s decisions. Find ways to make your venue’s interior more visually pleasing to increase the frequency of social media uploads and tags, such as using floral designs or neon lights.

Focus on the presentation of your food and drinks, on plate and in displays because how an influencer takes a picture or how an operator advertises their food can seriously make a difference to people deciding what to order or where to eat – after all, we eat with our eyes.

Transform classic dishes into vegetarian or vegan alternatives.

Offer new tastes and go big and bold on flavour, which is what consumers are looking for.

Focus on sustainability

Consider ways your business can be greener. Look at methods of reducing waste by monitoring portion sizes and the amount of food left on plates, making adjustments where necessary. Invest in high-quality reusable menus, email receipts, use washable napkins and biodegradable bin bags, install software that monitors water usage and source stock locally and in bulk.

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HEALTHY beginnings With healthy eating topping the nation’s January resolutions list, are you tapping into the opportunity to drive up sales while giving customers what they want?

E

ating better is the most popular New Year’s resolution and you can help your customers start 2023 the way they mean to carry on with a host of healthy dishes, drinks and snacks for all dietary requirements.

Outlets that offer a variety of high-quality, healthy dishes, highlighting the nutritional benefits, will see customers return again.

FREE FROM

When it comes to excluding certain food groups, such as gluten or soy, consumers avoid at least one food group partly because they perceive free-from products to be

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healthier than their conventional counterparts. See if you can extend your ‘free-from’ offering beyond gluten and dairy to show awareness and make sure you clearly label these options.

January is the perfect time to promote your vegan menu, to add new dishes for a new year or to introduce vegan options if you’re not already doing so. For an easy win, look for ready-made plantbased ranges, such as Garden Gourmet and Clive’s Purely Plants, which has recently launched a new range exclusive to foodservice

(check out pages 6-7 for the latest new products from both brands).

FRESH GOODNESS

Fruit and vegetables are a key driver when customers look for healthier foods. How quick and simple does that make it to get a wide range of food and drink choices on your menus straightaway?

Just a bowl of fresh fruit on the counter or bar, or a snack of fresh veg with a proteinpacked dip will demonstrate your commitment to providing healthy options.

However, today’s healthconscious consumers are looking for more; they’re

FEATURE

seeking functional foods that offer additional or enhanced health benefits beyond their basic nutritional value. Most foods, including fruit and vegetables, are functional but others include a particular functional ingredient, such as probiotics, or are fortified with a nutrient to include more of it, all designed to improve health.

Natural wholefood ingredients rich in important nutrients include nuts, seeds, wholegrains, seafood, herbs and spices, such as ginger and turmeric, and drinks such as coffee and green tea. Fortified foods include juices, yogurt, granola and milk alternatives such as almond, coconut and rice milks. Make it clear which of your dishes contain these ingredients.

REVEAL ALL

Consumers are no longer just concerned about levels of fat and sugar; now more than ever they want to know what’s included in their food as much as they want to know what it doesn’t include.

Make sure the ingredients used in your dishes are clear to see with labelling and descriptions on menus.

Research shows a significant number of people would go elsewhere if there were no healthy options on menus, so highlight your healthy dishes for healthy sales to start the new year.

« HEALTHY EATING

Try these tips to have healthy eating covered so you can help your customers stick to their goals.

»Yogurt is a great choice for breakfast, particularly plain versions as flavoured ones can contain added sugar and calories. For a real flavour hit, try adding fresh fruit to whole-milk or low-fat plain yogurt for fibre, or go for Greek yogurt for a protein boost. Sprinkle with homemade granola and fresh fruit. »Choose flavour-packed dishes for lunch that are both speedy and delicious, packed with nutrition and also served to go. Plant-based eating remains big business, so highlight your options. »For those with a sweet tooth who want to stay healthy, focus on fresh fruit flavours, low-sugar and no-alcohol and you’re on to a winner. »Cater to busy customers who are shunning traditional mealtimes and want to grab a healthy bite while on the move. Think trail mix, raw veg pots with hummus or a vegan lemon and dill cashew dip, no-bake peanut butter cookies or chicken protein pots (spiced lentils topped with cherry tomatoes, cooked chicken and tzatziki). »Customise your dishes to upsell: offer add-ons or ingredient swaps to dishes, which support your customers’ choices and help streamline your menu, or offer lowercalorie fillings or an added protein portion to accompany a dish. »Shatter the illusion that good for you means it costs more by communicating a clear valuefor-money message, for example, offer a free healthy snack with a hot drink purchase, or a mini smoothie with a lunch dish.

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FEATURE

Rethink THE DRINK Demand for low and no is on the rise, so drink in the sales with an inspirational alcohol-free menu

L

ow- and no-alcohol is the trend to get behind to capitalise on the sales potential from customers looking for alternatives to alcohol when outside the home. Primary motivations range from improving health to resetting drinking habits ready for a new year.

January is typically the month when people abstain from alcohol but demand for booze-free drinks over the festive period is considerable, so it’s well worth looking at a menu to meet demand.

Low- and no-alcohol beers and ciders are big business, so advertising your range will reap rewards. Alcohol-free spirits are not just an alternative for using in cocktails but deserve a place alongside standard spirits on G&T menus, for example.

And offer natural alternatives to sugar-filled soft drinks.

« DRY JANUARY

NO ALCOHOL

25%

OF PEOPLE IN THE UK WOULD LIKE TO CUT DOWN THE AMOUNT OF ALCOHOL THEY CONSUME

28%

OF PEOPLE FOUND THEMSELVES DRINKING MORE IN 2021 THAN IN 2020

IN THE UK,

ONE FIFTH

OF ADULTS USE ALCOHOL-FREE DRINKS AS A WAY TO MODERATE THEIR ALCOHOL CONSUMPTION Source: Drinkaware

AN ESTIMATED

7.9m UK

ADULTS PARTICIPATED IN DRY JANUARY 2022, UP FROM AN ESTIMATED 6.5m THE PREVIOUS YEAR (22% INCREASE)

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FEATURE

» DRY JANUARY

By participating in Dry January »70% of people sleep better »86% of people save money » 65% of people notice generally improved health Source: Alcohol Change UK

THE LOWAND-NO MARKET IN THE UK IS PREDICTED TO BE WORTH MORE THAN

THE TOP ALCOHOLFREE OCCASION AT MORE THAN

40%

£450M

WAS FAMILY MEALS WITH YOUNG CHILDREN

BY 2024

Source: Low & No 2022: The Consumer Perspective report

1 in 3

OF THOSE PLANNING TO PARTICIPATE WOULD PREFER TO TAKE PART IN DRY JANUARY USING ALCOHOL CHANGE UK’S APP OR COACHING PROGRAMME, THAN GIVE UP ALCOHOL FOR JANUARY ON THEIR OWN

70%

MORE THAN OF PEOPLE WHO DO DRY JANUARY CONTINUE TO DRINK LESS SIX MONTHS LATER

Source: University of Sussex, 2018

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22%

OF PEOPLE ARE MORE LIKELY TO TAKE PART IN DRY JANUARY IF A FRIEND OR RELATIVE IS DOING IT TOO, OR IF THEY COULD RAISE MONEY FOR AN ALCOHOL HARM CHARITY (14%)

Research has also revealed that a month off from drinking »lowers blood pressure »reduces diabetes risk »lowers cholesterol » reduces levels of cancer-related proteins in the blood Source: bmjopen.bmj.com/ content/bmjopen/8/5/e020673. full.pdf

GET CREATIVE

» CHICKPEAS

5

WAYS WITH…

chickpeas With Veganuary approaching, consumers are searching for meat alternatives.

We’re putting chickpeas in the spotlight; as a low-cost source of protein with countless health benefits, try these ideas and jump into January with high sales

1

Whirl away

Whirl chickpeas into hummus, adding tahini, lemon juice, garlic, paprika and olive oil to the mix. Serve with fresh pitta for a simple starter or chop up some veggies for a no-carb substitute. You can also spread the hummus inside sandwiches and wraps.

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2

Mash up

Create flavour-filled falafel by mashing chickpeas, flattening into patties and frying until golden brown. Add chopped fresh parsley, white sesame seeds, ground coriander, black pepper and cumin, but you can get creative with herbs and spices. Why not add a falafel burger, wrap or salad to your menu?

3

Make it photo-worthy

Food is now a huge part of social networking and Instagrammers often post pictures of visually aesthetic food, making it essential to present dishes beautifully. Create an exquisite rainbow salad with chickpeas, avocado, beetroot, mango, shredded red cabbage and leafy greens to ensure that customers can’t resist taking a pic.

4

Spice it up

Whip up a vegan chickpea curry using a simple recipe of canned tomatoes, onion, garlic, coconut milk, coconut oil, lime, garam masala, cumin, curry powder, sea salt and ground black pepper. The chickpeas create a filling, protein-packed curry and provide fibre and texture. Although creamy, it’s an incredibly nutritious and tasty dish; customers will, without doubt, be back for more!

5

Roast to perfection

Get creative by slicing up some sweet potatoes and loading the skins with chickpeas and quinoa, before roasting.

Drizzle with tahini or olive oil to create the ultimate eye-catching vegan starter, filled with goodness.

ISSUE 13 2022

« Eat

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ITALIAN

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