DIFFERENT NAME, SAME GREAT TASTE. WE ARE GENERATION PLANT, WE ARE VIOLIFE PROFESSIONAL
We create a range of innovative plant-based products and applications to meet the needs and demands of the professional kitchen, as more and more diners change the way they eat to suit their flexitarian dietary needs and reduce their climate impact.
The longer and warmer days are on their way, though at the time of writing it’s been raining for days and is still winter coat weather, but I’m optimistic it’ll improve any day now! We’re in the mindset of summer with this issue, which is packed with advice and tips to help you increase footfall and spend in your venue.
Soft drinks sales really come into their own in summer, so our well-timed feature on pages 12-13 is brimming with info to help you make the most of summer sales and make sure you have what customers will be looking for.
On page 15, we delve into the often overlooked opportunity that is Father’s Day. It’s an occasion that is gaining momentum and one worth getting onboard with.
If there’s one sure way to attract new customers it’s by appealing to families, more precisely children. Turn to page 16 for a simple but effective guide to capturing the attention of this lucrative customer base.
Happy summer trading!
JESS DOUGLAS DIRECTOR CONFEX LTDCurrent trends in the nation’s favourite takeaway
Get skewering, page 22 Ready for barbecue season, we’ve five ways with skewers
Add a regal touch to your snack selection with two new limited-edition flavours from Walkers’ premium crisps range, Sensations, to celebrate the coronation. Inspired by quintessential British classics, the two new flavours – King Prawn Cocktail and Regal Lamb & Mint – feature a striking regal-themed pack design (extended to include bestselling Thai Sweet Chilli).
In 2022, Sensations saw whopping brand growth in the week of the Platinum Jubilee with its specialrelease flavours, demonstrating the sales opportunity as consumers come together to celebrate historical moments.
Sensations’ limited-edition coronation range is available now until the end of the coronation weekend in 150g sharing bag and 65g PMP formats.
Grow on-the-go sales and tap into demand for functional health snack products with new nakd Protein Bars in popular Cocoa Hazelnut, Peanut Butter and Caramel flavours. These bars not only provide an unprocessed protein offering that is HFSS-compliant but they are also the only raw protein bars in the fast-growing segment. Add new nakd Big Bars to your range as well to offer customers a larger snack to help them refuel while on the move.
Cadbury is now available in a deliciously smooth and chocolatey topping sauce. With its iconic Cadbury flavour and irresistibly silky texture, Cadbury
Chocolate Topping
Sauce is ideal for drizzling over desserts, ice cream, pancakes and more to add a chocolatey finishing flair to consumers’ favourite treats. Each bottle typically contains at least 60 servings when used as recommended.
Ultra Apple Cider is a must-stock this spring and summer. At just 80kcal per can, the new flavour is set to create a stir and offers customers a lower-calorie cider with natural apple flavours and no compromise on taste that’s also gluten-free and vegan.
With salted caramel being a hugely popular flavour in chocolate, you’ll want to get new Cadbury Dairy Milk Salted Caramel range in your outlet. It’s available in three handy formats – tablet, buttons and Cadbury Fingers – to cater for everyone.
Popular hand-cooked crisps brand Kettle is introducing a new flavour to its range in time for the key summer trading period.
Kettle Sriracha Mayo takes inspiration from world street food markets and the spicy zing of sriracha is paired with creamy mayonnaise to create a delicious combination. All Kettle Chips are made from
Brothers Drinks Co is continuing its tradition of introducing a weird and wonderful flavour to the cider category each year with the launch of Brothers Raspberry Ripple. This latest variant combines raspberry flavour with a delicate swirl of vanilla and is perfect for summer. Available in 500ml and 330ml glass bottles.
sliced and hand cooked in small batches, then seasoned with real food ingredients.
Inspired by the classic bar cocktail, Jack Daniel’s and Coca-Cola have launched Jack Daniel’s Coca-Cola RTD in a convenient canned format, tapping into the growing alcoholic RTD category. A Coca-Cola Zero Sugar version is also available alongside Original Taste.
If there’s one simple way to boost incremental sales it’s embracing UK food and drink days. Here’s a selection of lesser-known but profitable ones to get onboard with
For many, sitting in a restaurant with good friends, sipping a perfectly chilled glass of wine can’t be beaten. I’m sure many of you will agree with me, but KAM’s latest research identifies an element of this experience that many hospitality customers don’t enjoy – the actual process of choosing and ordering wine.
The research, carried out in partnership with Hallgarten & Novum Wines, looks at the customer experience when ordering wine in pubs, bars and restaurants and found that 70% of wine drinkers don’t feel they are provided with enough information in pubs and bars to help them make an informed decision. Restaurants fared slightly better at 43%.
One in three customers said they don’t feel confident ordering wine in pubs, bars and restaurants, with one in nine admitting they often find
it intimidating. We also see they are put off by confusing jargon and the perceived complexity around wine. They feel embarrassed and, therefore, default to what they know, switch to a different category or go without.
While the layout and copy on menus is critical to give clarity and confidence for customers, there is also a key role for staff to play. Nothing can replicate the ease at which well-trained and knowledgeable staff can put the customer when guiding them through their selection.
Wine guru Harry Crowther from Grain to Grape suggests that training your team to
taste wine and talk about it in a language they can relate to is key. If they can relate to it, then so can your customers. He suggests it’s important to focus on less formal knowledge – most customers don’t care what soil or type of oak a wine comes from, but they can relate to other elements such as organic. Make sure your team are equipped with the tools to offer range and choice, and the upsell is critical. The holy grail is being knowledgeable and confident enough to take a customer from a £20 to a £25 bottle in a few words. With the current cost of living crisis, we are seeing a much more discerning customer base. Venues must recognise the value proposition for customers – if the experience isn’t there, then it’s a much easier decision for them to enjoy their wine experience at home instead. Getting that experience right is key and it needs to be dialled up to ensure it’s an experience they don’t forget.
»Blake Gladman, Strategy & Insights Director, KAMHospitality customers don’t enjoy the process of choosing and ordering wine, so how can outlets help?
During a time when every business is watching the pennies and pounds, why not introduce CORE, an own-brand range from your local wholesaler that offers top-quality ingredients at affordable prices?
CORE not only offers a value alternative to the leading brands but it’s also winning awards for its quality on products such as its paninis, coffee beans and back bacon.
With more than 180 SKUs available, CORE has become a £7 million brand in its first year, proving that value and quality can go hand in hand.
With a range that spans ambient, chilled, frozen and non-food, CORE offers the perfect solution for caterers looking to delight their customers and their bottom lines.
“CORE has been a real success story, with listings already in more than 100 wholesalers across the UK. We see CORE as a secret weapon in the foodservice arena, offering exceptional quality and great pricing. I’d encourage any outlet to try CORE’s fantastic range as I know they’ll be delighted”
TOM GITTINS, MANAGING DIRECTOR, CONFEX
Trends for 2023 and beyond show a shift towards more balanced and healthy drinks, as consumers favour natural products, steering away from artificial ingredients. Venues should switch from drinks with added sugars to drinks sweetened by juice. To maximise drinks sales at your outlet, remember that less is more when it comes to colour, and prioritise the flavour and function of the drink over its appearance.
Research shows a growing interest for orange, grapefruit, lime and berry blends within drinks, as an increased demand for citrus flavours shapes new product development.
so we have
The drinks industry has spent years developing no- and low-sugar alternatives to full-fat and sugar-laden drinks, so despite HFSS regulations, brands are well-equipped to continue providing drinks with just as much flavour, minus the sugar. Make sure to stock up on sugar-free, well-loved carbonated drinks such as Diet Coke, Dr Pepper Zero, Fanta Zero, Sprite Zero and Pepsi Max.
A new demand for functional drinks has emerged as consumers seek products that support a healthy, active and conscious lifestyle. Functional drinks are wellness-aligned soft drinks packed with botanical ingredients, designed to boost mood and provide other health benefits. The new focus on functional
New Paradise Punch Sugar Free is Tango’s exciting new innovation and in its boldest, most vibrant packaging to date, the new soft drink is a must-try. The fruity orange, mango and tropical sugar-free blend has arrived just in time for warmer months, and being HFSScompliant, it is set to be a sales success.
ingredients means energy drinks, detox blends, vitamininfused waters, CBD drinks and anti-hangover solutions are in high demand.
Carry a selection of fortified water brands, which enrich drinks with extra vitamins, minerals and electrolytes, as these supplements can enhance recovery after exercise, improve sleep and reduce stress, in combination with many other benefits.
Tap into growing consumer demand and stand out by introducing anti-hangover drinks. These are typically served individually, or use product bundling to upsell the drinks alongside traditional antihangover foods. Drinks
Powered with the electrolytes in coconut water, antioxidants in ginger and vitamins in pineapple and mint, this mocktail is functional, delicious and natural –everything consumers are looking for right now.
may include homemade smoothies created with hydrating ingredients or RTD electrolyte-infused drinks. When it comes to ingredients, consumers are actively seeking drinks that are rich in vitamins
C and D, omega
3, caffeine, probiotics, ginger, apple cider vinegar and turmeric.
»Add 2 tsp fresh mint leaves, 1 tsp fresh ginger, 1 tsp lime juice, 10ml coconut water and 40ml pineapple juice into a shaker. Add 20g maple syrup and ice, and shake for 30 seconds.
»Strain the mixture into an ice-filled glass, then top the drink with 60ml ginger beer and stir until combined.
»Use your mailing list, website and social media to advertise your offer for Father’s Day and how you’re planning to make it a special day.
It’s great that at least once a year there’s a reason to thank Dad for all he does. And what better way than with good food and drink? Keep it simple and cater for all meal occasions throughout the day. A bacon baguette, full English breakfast, ploughman’s lunch, classic burger, traditional roast and homemade pie are some of the most popular meals eaten out on Father’s Day.
»As it falls in June, offer take-out options such as picnic boxes, especially if you don’t have an outdoor area for customers to sit in.
»Why not include a free slice of cake or dessert as a special treat?
»Offer bottles of beer, ale, cider and wine, plus non-alcoholic alternatives and soft drinks, to enjoy with the food. Whatever you do, make sure you promote well on all your different platforms to show you’re dedicated to making it the best Father’s Day possible.
Father’s Day is gaining momentum, so be prepared to make the most of this opportunity
Give children, and the adults with them, a warm welcome when they come through the door and talk to them. A friendly, happy greeting will stay with them and make them want to come back soon.
To appeal to families, keep your children’s menu inexpensive, or use a promotional marketing strategy, such as kids under 3 eat free with every adult main dish ordered.
Don’t forget to offer child-size utensils, plates and bowls, high-chairs and booster seats as these are the features of your outlet that make it safe and appealing for children, and parents.
KIDS CAN BE IMPATIENT WHEN IT COMES TO FOOD, SO ASK IF PARENTS WOULD LIKE TO PRIORITISE GETTING FOOD TO CHILDREN FIRST
One of the simplest ways to attract customers is to capture the attention of children, and in turn parents. Themed events, choice, dedicated menus, having fun with the presentation of kids’ food and these five ideas will all draw footfall
Another way to keep parents happy is by sneaking vegetables into meals. Some ideas are:
»cauliflower mac & cheese
Colouring activities and crayons are a great idea if your outlet uses table service – children will remember it and parents can relax more. If you have space for a dedicated play area, it’ll be a big draw for families throughout the day and will increase sales.
»spaghetti and meatballs with hidden veg sauce
»veggie burger
»5-a-day bolognese
»vegetable cheese dip.
As one of the nation’s favourite foods, pizza is a sure-fire seller, but be a little creative to really get a ‘pizza’ the action
Pizza is ideal for foodservice operators: it’s quick and easy, versatile, lends itself well to creativity and innovation, is costeffective and good any time of day and for any occasion. Add to that the fact it was the most-ordered takeaway dish in the UK in 2022 and it’s a must for operators’ menus.
Vegan meat and cheese toppings are expected to take the spotlight in 2023, along with premium toppings. Specialty flours for bases and soft cheeses are ingredients consumers will be looking for. American styles are becoming more popular, with research showing two in five people are keen to try Detroit-style square pizza.
»Tinned fish –mackerel, sardines
»Mushrooms
»Fruit, such as cherries and pineapple
»Broccoli
»Pesto
Roman
Thin, crumbly texture rectangular base, typically topped with plenty of cheese and meats.
Wood-fired, chewy-crunchy crust.
Deep dish crust, at least an inch deep, with cheese on the bottom.
Light, airy base with toppings added in reverse starting with ingredients such as pepperoni – traditional for this pizza – then lots of cheese, which soaks into the base making it buttery, finished with tomato sauce seasoned with garlic and spices. Spread cheese right to edges so it melts creating a crisp crust.
With cleanliness remaining a top priority for consumers when eating and drinking out of home, make sure your venue is clean as a whistle throughout
The quieter period before summer is just made for a deep clean. The Easter rush is over and the next key trading times are a way off, so it’s time to pull on the gloves and get to work.
Food hygiene ratings have a powerful influence over whether a customer visits a venue, even more so than the quality of customer service1, so it’s vital your outlet is clean, tidy and welcoming. A large majority of restaurant complaints are related to the bathroom being poorly disinfected or tables not being
clean2, so these are key areas to focus on.
Pay close attention to the condition of your venue’s exterior; customers will take all this as an indication of your venue’s overall cleanliness. Glass should be clean, entrances swept, no peeling paint and pots of flowers or hanging baskets add a welcoming feel. Cut any grass, clean outdoor furniture and check over anything that has been stored away over winter.
Inspect every nook and cranny inside. Areas that are often missed or disregarded are furniture, soft furnishings, such as blinds/curtains, windows and lights, and also outdoor areas such as the bins and outdoor furniture.
Clean into the corners and edges of floors. Windows should be spotless, any peeling paint or wallpaper repaired. Look up – banish cobwebs and dust hanging around the ceiling, lights and decorations or pictures.
You may think customers won’t notice, but they often look around their surroundings when visiting somewhere new.
Although guests can’t necessarily see inside cupboards and shelves front of house, it’s essential to keep them cleaned to a professional high standard as they are used for storing equipment such as cutlery, menus and condiments. The same goes for underneath tables and chairs; clean thoroughly with soapy water occasionally and disinfect often.
One of the most neglected areas when it comes to cleaning is door handles. All handles on all doors are the points most frequently touched. Most viruses can only survive 24 hours on a door handle3, but during the space of one day, your venue’s doors have the potential to be used hundreds of times. Ensure all door handles, cupboard handles and light switches are disinfected at least twice per day.
Don’t neglect menus either. Ditch the fancy, hard-to-clean menus and prioritise making customers feel comfortable touching them by laminating so they’re wipeable or using disposable and recyclable
versions – better still, consider app or QR code ordering. Disinfect all menus ready for the next customer.
Whether you leave them out on tables or only bring them out when requested, condiments should be regularly wiped down on the outside, and thoroughly cleaned inside from time to time. The caps of sauces should be regularly soaked in hot water to release any hardened sauce remnants. Check glasses, plates and
Zoflora’s multi-purpose disinfectant is now available in a 1-litre format, branded as Zoflora Professional. It offers a versatile and efficient solution for cleaning as just one litre of product produces 40 litres of full-strength disinfectant. Zoflora Professional guarantees excellent value when it comes to choosing products for keeping your venue spotlessly clean.
cutlery before you use them to make sure they are spotless. Someone else’s food on cutlery is seriously off-putting.
Check general cleanliness levels often and for those regularly used areas, check throughout the day and keep clean, introducing a chart to manage this if need be and make all staff responsible for checking and rectifying. Make sure customers see you wiping tables thoroughly with an appropriate cleaning product and clean cloth, and extra brownie points for wiping down chairs too.
To ensure every inch of your outlet is pristine, choose Confex’s great-value, highquality own-brand range, CORE. It offers an impressive selection of 27 products, which cover all purposes.
As barbecue season is here, what better time to get creative with skewers? From barbecued spicy chicken to delicious desserts, here’s five ways to make your sales sizzle
As one of the most nutritious foods on the planet, salmon is a great addition to menus and perfect for summer. Add some omega 3 to your menu with salmon and lemon grilled kebabs. Coat salmon chunks with a mixture of oregano, sesame seeds, cumin and red pepper flakes, then thread on to skewers, wedging thin folded lemon slices inbetween. Spray the skewers with oil, sprinkle over some salt and they’re ready for the grill. Finish with fresh parsley.
One of Britain’s most popular dishes, chicken tikka masala, can be used as inspiration for your summer grill menu. Mix natural yogurt with hot curry paste, use to coat chicken pieces and leave to marinate. Thread the chicken and some cherry tomatoes on to skewers and they’re ready to grill. These chicken tikka skewers make the perfect starter or serve with warm chapatis as a main course.
Here’s your chance to load as much cocoa as you can into a dessert for chocoholics. These chocolate-covered, mini pancake and berry skewers are one of those dreamy desserts that customers will see on someone else’s plate and won’t be able to resist the temptation of ordering their own! Make a simple pancake batter using plain flour, eggs and milk, then fry in small batches to create mini pancakes. Once golden, add to skewers, along with berries of your choice, and smother in melted chocolate.
Families prioritise visiting restaurants that offer fun and simple dishes for children, so try these exciting chicken lollipops to encourage more family visits. Slide chunks of plain breaded chicken on to wooden skewers, creating a lollipop effect. This is playful for kids and it’s also appealing to parents as dinner on a stick means no mess!
Fire up the barbecue or grill for these sweet chilli sticky beef skewers, perfect for a quick and flavoursome side or starter. Marinate pieces of beef in a sweet chilli glaze (made using honey, chilli sauce, soy sauce, and sunflower oil). Thread the sliced beef on to skewers, along with green peppers and onions. Grill on a medium-hot heat and then brush the remaining sticky glaze over the skewers for an extra flavour kick. Season with chilli, salt and pepper and they’re ready to serve.
