Eat issue 16 2024

Easter treats

Hello AND welcome…

As always, the latest edition of Eat is packed with advice and ideas to help your business thrive as we make our way through a busy 2024.

As the spring sunshine is finally here, we look at ways you can to maximise the potential of the Easter long weekend on pages 12-15. From seasonal menus to organising an egg hunt, there's plenty of ideas to encourage customers to visit.

On page 9, you can read the latest industry research which reveals how important it is to get service just right in order to win customer loyalty in the long term.

Whether it's a treat for a morning coffee or an afternoon pick-me-up, you can't go wrong with a range of sweet treats. Turn to pages 20-21 for a round-up of our favourite flavours which will boost spend and tickle the tastebuds!

Food to go remains a huge opportunity so we take a look at ways you can wow with simple sandwiches, baked goods and lots more on pages 16-19. I hope this gives you plenty of inspiration for a fantastic spring.

JESS DOUGLAS CHIEF OPERATING OFFICER, CONFEX LTD

Jess’s mustreads this issue

The latest launches

Our round up of the latest products to hit the shelves

Rise and shine

Sweet treat trends and tips

Going, going, gone

How can you make your food-to-go offer stand out?

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06 Product news

Our round-up of the latest must-stock products

09 Lumina Intelligence

The most important connection you’ll have with your customer is face to face

10 Clean up

Sparkle this spring with our own-brand range advice

12 Spring opportunities Easter is an opportunity not to be missed, with families jumping at the chance to dine out

20

of the opportunity?

Sweet treats

From nostalgic favourites to Instagram-worthy desserts, put the cherry on top of your baked goods offering with our tips

24

Five ways with...

There are so many ways you can get creative with a simple serve of pesto

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Here’s WHAT’S NEW

A round-up of the latest product releases

KitKat 4

Finger White

The latest addition to the bestselling KitKat 4 Finger range is finally here. KitKat 4 Finger White is a smooth, creamy limited-edition bar, wrapping crispy wafer layers in smooth white chocolate. It will only be available this year so stock it while you can!

Tango Mango

The latest Tango Edition, Tango Mango, is bursting with mango flavour and ticks the boxes for health as it’s sugar free.

Ben Parker, Britvic’s Retail Commercial Director, said: “Tango Mango aims to attract a broader range of shoppers including Gen Z and families, expanding sales opportunities for retailers. Innovating in the fruit flavoured carbonates category will always be important to Tango – with new and exciting sugar-free flavours, which play on the brand’s bold, fun tone and personality, helping to increase consumer purchases.”

Lucozade Blucozade

The launch of Lucozade Sport Blue Force, Lucozade Energy Blue Burst and Lucozade Alert Blue Rush is the first time all three Lucozade sub-brands will appear side by side in a single launch across function, flavour and format. Lucozade Alert is experiencing 31.4% year-on-year growth, while Lucozade Energy and Lucozade Sport have increased by 6.5% and 17.8%* in value sales respectively.

Source: *Nielsen, Lucozade Alert, GB Total Coverage incl. Discounters, Soft Drinks, Value, YOY latest 52 weeks to 28.10.23

Walkers Sensations

Walkers Sensations Crushed Sea Salt and Black Peppercorn is the latest new flavour launch for 2024. The combination of classic

sea salt and black peppercorn on the crunchy crisp that’s always in demand means that these are likely to sell quick!

Proper Nutty peanut butter

Made in the UK, Proper Nutty peanut butters have just one ingredient: singleorigin, ethically sourced, high-oleic peanuts. Proper Nutty is gluten free, soy free, dairy free and naturally vegan, plus the range is made with no plastic, no palm oil and no added sugar. The Proper Nutty brand is growing 80% year on year, so stock up now.

Arla Protein Drinks

Support your customers’ healthy lifestyles by stocking up on Arla Protein Milk Drinks. Available in a ready-todrink format ideal for on-the-go consumption, the drinks are low in fat and high in protein with 25g per bottle and contain 40% less sugar than other flavoured milk drinks.

Available in chocolate, strawberry and vanilla, the bottles are also made from 50% recycled plastic, so they’re sustainable too.

Pringles Hot

Offering a hot twist on a classic snack, Pringles Hot sharing crisps are the perfect way to spice up your snacking selection. Packing a big, bold flavour, they are certain to delight consumers looking for strong, exciting flavours. Available in Hot Sweet Chilli and Hot Kickin’ Sour Cream pricemarked packs, these look sure to be a big seller this summer.

Pepsi and Pepsi MAX

Pepsi has updated its iconic logo to reflect its history while bringing the brand up to date and adding a modern twist. The updated colour palette introduces electric blue and black to bring a contemporary edge to the classic Pepsi colour scheme, while the signature Pepsi pulse evokes the “ripple, pop and fizz” of Pepsi-Cola. The logo was first unveiled in America and is now launching across more than 120 countries worldwide, through a range of customer touchpoints including digital, experiential and retail.

How to win with customers

There are so many opportunities for venues to win a customer’s loyalty for life, says Katy

Thanks to new research from Plan to Plate we can now understand every step of the customer journey. While it’s so important to build a relationship with customers online, actually the most crucial connection you will have with customers is face to face in your venue.

UNDERSTAND

THE JOURNEY

There are so many ways to influence the outcome of the customer journey. From their initial decision to eat out, to making a reservation, to service in the venue, to paying the bill through to leaving a review.

How well your customers’ visit goes at each of these touchpoints will affect what they choose to eat and drink, how much they spend and how likely they are to share their experience and return.

Moses, MD, KAM

SET THE TONE

Did you know?

65% OF CUSTOMERS WOULD LIKE MORE DETAIL ABOUT DISHES, SUCH AS NUTRITIONAL INFORMATION

Atmosphere is paramount, although incredibly subjective. It’s invaluable to measure customer satisfaction and map what different customer demographics find appealing so you can understand what is right for your venue.

This may change throughout the day depending on what demographic of customer is visiting and when. For example, you could use a tablet to ask your guests to vote on a sliding scale using the following variables: busyness, lighting, volume, staff attentiveness, décor and seating.

MAKE IT EASY

Your customers are looking for a way to enjoy their night as simply as possible. Half of those questioned found being told their chosen dish is unavailable incredibly frustrating, while 48% felt the same about under-attentive waiting staff. Don’t overcomplicate the customers path to purchase with errors.

EMBRACE TECH

Technology can help bridge the gap between what information customers want and the limits of what staff are able to deliver on their own.

65% of customers would like more detail about dishes, such as nutritional information. You can use technology not only as an operational tool but to help influence decision making. 50% of customers have used QR codes to place an order and 49% have used it to look at the food menu.

»Katy Moses, Managing Director, KAM

Spring clean

Make your venue sparkle and protect your bottom line with CORE, available now at your local wholesaler

Every chef and caterer knows the importance of keeping their venue spotless and protecting their margins. With costs soaring across all areas of business, the need to balance high quality with cost has never been more important. This is where CORE, your topquality own label, is essential.

Spring time might traditionally be the time for a deep clean but food preparation and consumption naturally involve risks of contamination and the spread of germs. So, in the world of catering, meticulous cleaning is needed all year round.

The sanitising of surfaces, disposing of waste properly and addressing spills and

cleaning products from CORE goes beyond simple aesthetics. By utilising professional-grade solutions specifically formulated for restaurant environments, your venue will benefit from key advantages such as enhanced efficiency, improved safety, protection for your materials such as crockery and countertops and long-term cost savings.

With CORE, operators can rely on quality alternatives to the leading brands with an extensive range of cleaning products for all kitchens.

Developed by leading foodservice experts with the end customer in mind, CORE has more than 350 lines and is available from your local wholesaler.

Stock up on the essential cleaning products now, all available from CORE.

H p into EASTER SALES

Easter is an opportunity not to be missed so here’s our advice to help you make the most of those long weekend sales

Easter provides a lucrative opportunity for operators, with families jumping at the chance to celebrate the occasion by dining out. There are plenty of ways you can make it egg-stra special (sorry!) for your guests while maximising the opportunities. A wonderful time of the year, you can take full advantage of lighter evenings and slightly warmer days (if still a bit nippy!) by letting your venue ease into the spirit with some special decorations and events.

Top tip

MAKE UP BOXES OF 6 SEASONAL CUPCAKES DECORATED WITH CHICKS AND BUNNIES FOR CUSTOMERS TO TAKE AWAY TO FURTHER BOOST SALES

GIN-CREDIBLE

Embrace those lighter, warmer days by serving a gin cocktail perfect for spring. Elderflower tonic pairs beautifully with a fruity, pink gin. Cheers!

ADD CLASSIC SPRING TOUCHES TO MAKE YOUR VENUE LOOK READY FOR THE EASTER WEEKEND. PLACE DAFFODILS ON EACH TABLE OR COULD YOU PROVIDE A SMALL RAMEKIN OF MINI CHOCOLATE EGGS OR EASTER TREATS WHEN YOU BRING THE BILL? IT'S THE LITTLE TOUCHES THAT CAN DELIVER A GREAT IMPRESSION

Top tip

Get ahead of the game by planning how to increase spend across the long weekend, for example by creating a set menu or perhaps a meal deal enabling your customers to add a dessert, hot drink or a glass of fizz for a slightly reduced fixed cost. Remember to include children too. Can you create a separate set menu with smaller portions for smaller mouths, or really stand out against competition by allowing

children to dine for free all weekend.

IN SEASON

Make your menus pack a spring punch by including a whole host of seasonal ingredients. Lamb, asparagus, beetroot, mint, radishes, spring peas and not forgetting leafy greens such as lettuce, spinach and romaine. Delicious.

LET’S GET SOCIAL

During the lead up to Easter weekend, make sure your

customers know that they can dine with you. Display signage around your venue, and don’t forget to post on social media too. If you want to reach a wider audience and have some marketing budget spare, it’s a good idea to invest in Meta advertising to help spread the word.

WARMER DAYS

Now that the weather’s getting a little warmer, it’s time to make the most of your outdoor space. Whether you host a barbecue, hire a

live musician or lean into early festival vibes by getting a face painter for the little ones, your guests are bound to love the chance to get outside once again. Don’t forget the classic Easter activity, an Easter egg hunt!

Top tip

Hide mini chocolate eggs around your outdoor spaces with some games along the way to make it extra entertaining. Make sure you publicise this beforehand to get as many participants involved as possible!

CONSIDER PLACING EASTER-THEMED COLOURING PAGES AND PENCILS ON TABLES AS AN EASY WAY TO OCCUPY YOUNGER CUSTOMERS

EASTER CUPCAKES

»Sift 40g cocoa powder into a bowl, pour in 4 tbsp boiling water and mix into a thick paste. Add 3 large free-range eggs, 175g softened unsalted butter, 165g caster sugar, 115g self-raising flour and 1 tsp baking powder and mix with an electric hand whisk or a wooden spoon.

»Divide the mixture evenly between 12 cupcake cases and bake in a preheated oven at 200°C (400°F, Gas mark 6) for around 12-15 minutes until well risen and springy to the touch. Cool in the cases on a wire rack.

»For an easy but impressive decoration to finish off your cakes, make a simple birds nest for the top. You can make this using Shredded Wheat or edible Easter grass, combined with chocolate, and then fill your nests with some delicious mini chocolate eggs or fruit sweets.

A twist on a classic... GRILLED CHEESE SANDWICH

When you’re next creating a grilled cheese sandwich, why not add some fresh figs or avocado into the mix for a seriously impressive sandwich?

GRAB a bite

Food to go is a channel with huge opportunities so it’s important to stay ahead of the game to maximise sales

The value of the UK food to go sector is expected to reach £23bn by 2025, according to Lumina Intelligence, with coffee shops and cafes set to lead that growth. If you’re not already maximising on this opportunity, take this as your sign to explore the untapped potential.

While the category is largely aimed at the hustle and bustle of life and office workers picking up something quick to eat on their lunch break, don’t let this stereotype limit you when planning your offering.

Picture this: it’s a warm spring day and a family is enjoying a day out. Rather

than bundle the children into a café for lunch, they want to make the most of the sunshine in the local park so

cheddar, how about brie or camembert for something a little different? Don’t forget to top your filling with a

A twist on a classic...

PIZZA SLICES

Pizza slices are always a firm favourite, but have you thought about serving mini pizza pockets? An easy food to eat on the go and delicious at the same time, it’s a win win!

THAT’S A WRAP

When planning your food to go offering, don’t forget the popularity of wraps. Southern fried chicken and chicken caesar are classic combinations, but don’t be afraid to try something a little more adventurous such as a chicken tikka masala wrap. If you serve breakfast, why not try a breakfast wrap with egg, sausage, bacon and ketchup?

THINK BIG

Food to go doesn’t just need to stop at sandwiches. Sausage rolls, pork pies pizza slices, pasties and jacket potatoes make great food-to-go options. Warm

A twist on a classic... TUNA MELT

With a crusty baguette, make diagonal slices and brush with oil. Bake for 15 minutes on 170°C, flipping half way. Mix tuna with sliced red peppers, red onion and Spanish olives. Stir in some lemon zest and lemon juice and top with Manchego cheese. Spread over the top of the bread. Serve with rocket.

items come into their own as the weather dips. When it comes to baked potatoes, be daring with your toppings. Everyone loves butter and cheddar cheese on their jacket potatoes, but what about jalapenos, guacamole or beef chilli? Remember the extras such as sour cream and you’ll deliver the wow factor every time.

A great meal option that you can easily switch up to provide variety throughout the year is pasta dishes served in cardboard tubs with wooden forks.

Arrabbiata, pesto, four-cheese sauce and bolognese are all simple low-cost ideas that

will make your menu that little bit different.

THE WHOLE PACKAGE

When planning your food to go offering, it’s worth including a whole range of sides at different price points to match what your customers are looking for. Simple single-serve bags of crisps from well-known brands are a must, as well as larger packs of premium branded crisps for customers looking to spend a little more. Chocolate in a variety of formats and single portions of baked goods such as flapjacks will undoubtedly fly off your shelves too.

A variety of hot and cold

drinks will help create the complete package for your customers looking for food to go.

Meal deals are a great way to encourage spend. According to Lumina Intelligence, the majority of meal deals sit close to the £4 mark, so stick close to this price point if you can to stay competitive. Offer upgrades to increase spend such as more premium options or sizing up.

ALL DAY LONG

Don’t just think of sandwiches as a lunch only option. Why not offer a hot bacon sandwich or roll at breakfast or brunch time, and make it a meal deal with a steaming cup of coffee too?

Top tip

OFFER LARGER PLATTERS OF SANDWICHES AND WRAPS, AND LARGE BOWLS OF PASTA SALAD FOR CUSTOMERS HOSTING A PARTY. MAKE SURE TO OFFER A GOOD RANGE OF VEGETARIAN, VEGAN AND GLUTEN-FREE OPTIONS

Snacks are a great item to include in your food to go offering too. Carrots and hummus, or a little tub of olives are popular choices for customers wanting a little something to tide them over until lunchtime.

PROTECT YOUR MARGINS

Every successful caterer knows the importance of balancing the books while purchasing top-quality ingredients. With CORE’s range of essential day-to-day ingredients, you can create mouth-watering dishes at an affordable price. A great example is CORE’s tortilla wraps and a new selection of cheeses such as sliced mozzarella and mature white cheddar.

Sweet TALKING

Nostalgic flavours, trend-led decorations and punchy designs. If you’re looking to refresh your baked goods, follow these tips to have your cake and eat it too

The perfect treat with a morning coffee or afternoon cuppa, who doesn’t love a sweet treat now and then? Whether your venue has stocked baked goods for years or you’re tentatively dipping your toe into a new category, there are many avenues you can explore to make it work for your venue and ensure you’re maximising sales while keeping your customers happy.

MEMORY LANE

When it comes to baked goods, the nostalgic, classic cakes are still coming out on top. Victoria sponge, cherry bakewell, coffee cake and traybakes will always be popular with those who like to take a trip down memory lane while enjoying their elevenses. There is also a growing demand for retro flavours and combinations such as raspberry and rose, and strawberries and cream.

INSTAGRAM-WORTHY DESSERTS

Thanks to social media and influencers, there is a growing demand for desserts that are visually stunning with bright colours and extravagant decorations. This has driven exciting innovation, particularly from smaller bakers who have the flexibility to introduce new cakes easily.

To satisfy the desire for both nostalgic delights and Instagram-worthy moments, why not take some inspiration from vintage bakes but give it a twist with brightly coloured sponges and OTT decorations? Think pearl decorations and layers of beautiful piping encasing a bright red sponge, perhaps with a centre of brightly coloured sweets to really impress customers.

MINI MOMENTS

Just when cupcakes were starting to look a little dated,

Did you know?

JAPANESE FLAVOURS SUCH AS MATCHA AND MISO HAVE SEEN A SIGNIFICANT RISE IN POPULARITY OVER THE PAST FEW YEARS AND THIS LOOKS SET TO CONTINUE.

they found themselves right on trend again in a slightly more modern format. Luxury miniature cakes are growing in popularity as the perfectly sized portion of cake, loaded with contemporary flavours, stunning visuals and on-trend decorations.

OPPORTUNITIES

If your venue doesn’t currently provide baked goods and you’re currently deciding whether this is an avenue that can work for you, there are a few things to consider. Be sure to do the maths first. If you choose to bake yourself,

it’s essential to purchase ingredients and packaging at the lowest possible price and know how much it costs you to produce baked goods, both monetarily and in time. Excellent quality products will make sure your baked goods give you a competitive edge and will allow you to charge more for them too.

Research the local area and identify what gaps in the market exist and what is already being covered successfully by your competitors. Reach out to your regular customers and express your interest in this venture to get a gauge of if it’s something they want, need and would support you with.

You also need to establish a schedule and whether you are able to keep up with the demand of the baking consistently, or if you need to employ another member of your team to help you with this.

NEW

GET TANGO’D

TANGO’D

1Eat your greens

If you’re bored with offering a Caesar or lemon dressing, pesto makes a deliciously different choice for a wide variety of salads, perfect for the summer months. The classic option is a pesto pasta salad, but why not be a bit more adventurous? Try it with some rocket, tomatoes and peaches or nectarines or mix it with tomatoes, cucumber and avocado for a salad that looks stunning but needs minimal effort.

2 Take a dip

Everyone loves dips. Salsa, guacamole and cheese are classic goto options, but what about a pesto dip? Mix a little pesto in with either Greek yoghurt, cottage cheese, guacamole or sour cream for a dip that’ll make your customers look twice. For a showstopper sharing dish, try it served over baked brie.

pesto 5WAYSWITH…

A taste of Italy, pesto really comes into its own as the weather gets warmer and venues embrace lighter dishes. Here's how to mix it up on your menu

For additional sales, pop this in tubs to take home, paired with tortilla chips.

3 Stick a pin in it

Nothing says mouthwatering quite like a warm pinwheel, especially when they combine the delicious flavours of pesto, prosciutto, mozzarella cheese and puff pastry. Simply roll out your pastry, slather on the pesto, layer with prosciutto then add cheese. Roll into a log, cover and chill for 20 minutes, then slice and bake until golden and flaky.

4 Fancy a pizza this?

Try replacing tomato sauce with pesto for a lighter option this summer. When you have your dough ready, spread pesto (not too much, it's rich in flavour) on the dough and sprinkle mozzarella cheese and halved cherry tomatoes over the top. Bake until the crust is golden brown and then serve with a sprinkling of chopped fresh basil and a drizzle of olive oil.

5 On the grill

If you think a grilled cheese sandwich can't be beaten, try adding pesto. Butter the bread and place the first slice butter side down into a pan over a medium heat. Spread pesto on the unbuttered side and add grated mozzarella cheese, halved cherry tomatoes, sliced peppers and grated cheddar cheese on top. Add a little pesto on the second slice of bread and place it, buttered side up and pesto facing down onto the sandwich. Gently fry both sides and serve when cheese is melted.

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