mobile catering focus on marketing menu ideas · 2014-04-08 · into digital sales, smart use of...

MOBILE CATERING

AWARD-WINNING DESIGN OF GRAZE BATHFOCUS ON... MARKETING MENU IDEAS

A look at how going mobile can be profi table

Is franchising a good option when choosing to go into the

food-to-go business?

Featuring the top ten tips on promoting your business

Hot and cold drinks off erings - what should you be adding

to your menu?

www.quickbitemagazine.co.ukThe only monthly magazine specifi cally for the food-to-go industry

April 2014 Print edition £3.25

The UK’s leading café bar eventIf you are a new operation or an established business looking for expert advice, fresh ideas and inspiration, this is the event for you. * entry is £25 on the door

*entry is £25 on the door

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Issue 7 April 2014 | 3

Well, summer is certainly on the way, with March enjoying some of the warmest days of the year so far – and we could also be heading for the hottest summer ever! About time too, I’m sure you’ll say. And if predictions turn out to be true, it’s great news for the foodservice sector too.

When the sun shines it encourages people to venture outside and spend money on eating out. Which is why now is the perfect time for you to take a look at mobile catering. Turn to pages 15-17 to get some inspiration and see what you can do to make the most of the opportunity.

Casual dining itself is making its mark on the industry too, with this sector having doubled in size in just over a decade and is now worth £7bn, according to Peter Backman, Managing Director of the insights fi rm Horizons. The popularity of this sector was shown in the positive response to the brand new Casual Dining Show which took place at the end of February, which saw over 3,000 people attend over the two-day event (see news story, page 8)

And with 69% of consumer eating out regularly with an average spend of £14.41, things are looking a bit more positive for the industry. Find out more interesting facts in Lynx Purchasing’s Spring 2014 casual dining report on pages 20-21.

Adding drinks to your menu can help increase the average spend per customer which in turn means additional profi ts for you. In this issue we take a look at the drinks market and what’s new in hot and cold off erings (pages 38-45).

Finally, make sure you check out the diary dates (page 50) as there are lots of events taking place over the next few months which could be benefi cial to your business. We’ll be at the London Coff ee Festival (3rd-6th April) and also Hotelympia which runs from 28th April-1st May, so we hope to see you there!

Until next time

EditorLinda [email protected] ce: +44 (0) 7981 080173

Editorial contributorsTrevor Langley

Commercial ManagerLewis [email protected] ce: +44 (0) 333 003 0499

Advertising salesIan [email protected] ce: +44 (0) 208 1446170Mobile: +44 (0) 7805 543110

Sandra [email protected] ce: +44 (0) 333 003 0499

DesignSimon [email protected]

PublisherMVH Media Ltd.Unit 9 Wilkinson Court, Clywedog Road South, Wrexham Industrial Estate, Wrexham LL13 9AE

The publishers do not accept responsibility for advertisements appearing in this magazine.

The opinions expressed are not necessarily those of the editor or the publisher.

Welcome to the April issue!

A message from the editor

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4 | Issue 7 April 2014

Contents

06 Industry news Take a look at what’s been

happening in the industry over the last month

14 Employment law This month we focus on

healthcare schemes and how they can be benefi cial

Features15 Mobile catering QuickBite takes a look at the

unique businesses operating in this sector

18 Shop fi tting & refurbishment

A look at what you need to bear in mind when undergoing a refurbishment or fi tting out your establishment

20 Casual dining report Lynx Purchasing’s Spring 2014

casual dining report reveals some interesting facts of which are revealed here

22 Food regulations News food regulations, European

Directive 1169/2011, come into eff ect from December 2014. Make sure you’re prepared!

23 Interview In the spotlight is chef

Jean-Christophe Novelli

24 Food review Trevor Langley visits Peckforton

Castle in the heart of Cheshire, and reveals what food delights are in store

25 Focus on… Franchising is a great way to start

a business. Get some inspiration here

28 Business profi le In this issue we talk to Christina

Sparcaci from La Polenteria and discover what’s so great about polenta

35 Accountancy Some useful tips on being

prepared when it comes to year end tax

Equipment focus30 Technology The importance of integrating all

of your systems to achieve the best results for your business

28

Design32 Design inspirations Graze Bath is a new bar,

restaurant and microbrewery overlooking historic Bath. Designed by award-winning Simple Simon Design for Bath Ales, we take a peek at its design

Marketing36 Promoting your business Susan Bolam, Commercial

Director of Jellybean reveals her ‘Ten Top Tips’ to help you market your QSR business

Menu38 Hot & cold drinks Adding drinks to your menu can

be lucrative for your business. Find out what’s new and get some inspiration for your menu

Property46 Property Featuring properties throughout

the country that are for sale right now!

What’s new48 New products Your time to fi nd out what new

products have been launched to help your business

Diary dates50 Dates for your diary Get planning with our guide to

shows and events coming up over the next few months

06


23

Contents

24

22

15

38 48

32


Domino’s Pizza Group plc has released preliminary results for the 52 weeks ended 29th December 2013 which reveals the company had strong sales and profit growth in the core UK and Republic of Ireland business.

“I am pleased to have another strong set of results to share with you,” said Chairman Stephen Hemsley. “The Group has again delivered very solid profit before tax and exceptional items of £47.6m, representing excellent growth in the core markets of the UK and Republic of Ireland of 11.6% on last year to £55.2m. This was partially offset by higher than anticipated losses in Germany of £7.0m.

“At the heart of the Group’s story in 2013 is some very powerful growth in our core UK market, where like-for-like sales growth accelerated to 7.0% (20122: 5.2%), surely one of the strongest growth stories on the UK high street. This strong performance was driven by a broad blend of activities, including: investment into digital sales, smart use of SMS marketing, strong new product development and targeted incentives for franchisees to accelerate their order counts.

“The Republic of Ireland has at last shown some real recovery and we are delighted that our strategy of working with franchisees to support them through difficult times appears to be bearing fruit.”

News in Brief

Industry news

Mariani Foods Pty Ltd. a leading producer of premium beef jerky, have acquired the assets of Bare Earth Ltd, UK-based specialty meat producers. The company has also announced that the combined companies will be renamed New World Foods (Europe) Ltd. with immediate effect.

New World Foods (Europe) Ltd is a wholly owned subsidiary of Mariani Foods Pty Ltd. Australia and will be managed completely independently to better serve the UK and European markets.

These changes are part of the companies’ 2014 market growth strategy. The acquisition includes a Yorkshire based factory, which will allow New World Foods the scope of manufacturing UK produced Beef Jerky and Biltong.

Don Nisbet, Group Managing Director of Mariani Foods said: “This is an exciting time for New World Foods, we have successfully acquired the assets from Bare Earth that will allow us to offer British made biltong and jerky, something that means a lot to the consumers we’ve spoken to over the years.”

Aviko supports caterers in helping to reduce salt intake

In February, the Department of Health slammed the out-of-home sector for its poor response to the call to cut salt levels in food, which it said was impeding further progress in the overall campaign.

Since 2011, Aviko has removed more than 16 tonnes of salt from its ten most popular frozen and chilled products - including staples such as its Roast Potatoes, Mash and Herb Dice Potatoes - while newer lines such as Hash Brown Bites, premium Sweet Potato Fries and Garlic & Herb Wedges all meet Food Standards Agency targets.

The urgent need for such salt-safe options was highlighted in a 2013 survey by CASH (Consensus Action on Salt & Health), which launched its 15th Salt Awareness Week in March (March 10-16th).

It unearthed ‘shockingly high levels of salt’ in its examination of 664 main meals from 29 popular high street and celebrity restaurants, fast food, pub and cafe chains which, it said, proved chefs were ‘still hooked on the white stuff’. More than half (52%) of these meals contained more than 2.4g of salt, while the worst offenders packed in more than the maximum recommended daily allowance of 6g.

Mohammed Essa, General Manager UK and Aviko has removed more than 16 tonnes of salt from its ten most popular frozen and chilled products

The company believes that they can help caterers become part of the solution rather than the problem in the drive to reduce the public’s unhealthily high consumption of sodium chloride by slashing the salt content in its most popular potato products

Ireland, Aviko, commented: “Aviko is a keen supporter of Salt Awareness Week and its efforts to educate people on the dangers of eating too much salt. We have actively reduced the salt levels in our products to provide caterers with a range of safe options for menus throughout the day, from breakfast to dinner.

“However, this is only one part of the equation. Crucially, reduced-salt lines such as our Herb Diced Potatoes and Garlic & Herb Wedges – which also fall well below FSA targets – use appetising herbs and spices such as garlic, parsley and basil in place of salt.

“It’s a substitution customers will appreciate – CASH’s research found that 54% of consumers found restaurant meals too salty and 90% thought chefs should let them choose whether or not to add salt to their meal.”

Aviko’s salt reduction programme is part of its overall CSR drive to achieve sustainable best practice across the board which includes its goals to use 100% certified sustainable palm oil by 2015 and switch to sunflower oil for its specialities, as well as its introduction of ground-breaking LPG ‘E-mission Low’ lorries which capture and recycle carbon dioxide as a coolant.

More details about Salt Awareness Week – along with free posters, leaflets and factsheets – can be viewed at www.actiononsalt.org.uk.


Foodservice paper demand to reach 1.5 million tonnes by 2016Expansion of the quick service restaurant industry has fuelled increasing demands for specialty papers in the food service sector. As this trend continues, it is expected that global growth for food service papers will increase at an approximate rate of 1.4% per year through 2016These and other key findings were released in a new study by RISI, a leading information provider for the global forest products industry.

“Despite lacking certain inherent properties such as grease or moisture resistance, paper has become an increasingly attractive option for food service use. Many applications used for ‘take-out’ packaging are disposable products such as bags, wraps, bakery sheets, cups, etc, making paper a more sustainable option compared to other competitive materials,” said William Studstill, Director of Graphic Paper at RISI.

“Because this is a growing market, opportunities may exist for commodity graphic paper and packaging producers to convert their equipment to

make these specialty food service grades,” continued Studstill.

RISI’s recently published study, Specialty Food Service Papers, provides a detailed analysis of the growing foodservice paper sector. It focuses on barriers and opportunities facing potential entrants to the sector. The study examines global usage of this sector’s key specialty grades and identifies the key companies producing in this market. Details include information on product lines, capabilities, and papers used.

For more information on this study visit www.risiinfo.com/risi-store/do/product/detail/specialty-food-service-papers-2013.html?source=PR1403SPPR

New state-of-the-art depot opens to meet Bidvest 3663 business growth

The refurbished 91,000 sq. ft. site, is the largest in the company’s depot network with the multi-temperature site designed to help support Bidvest 3663’s on-going business growth.

The new depot is the next stage in Bidvest’s 3663’s multi-million pound infrastructure investment plans, supporting the ‘one order, one delivery and one invoice’ promise, with the overall aim of delivering a more streamlined and efficient service for customers. With the majority of Bidvest 3663 lines stocked directly on site, the new depot will make it easier for local customers to get access to a wide range of food ingredients and non-food supplies.

The new depot features state-of-the-art technologies to enhance the customer experience, including an upgraded telecommunications system, as well as a fully integrated voice picking system. This ensures consistent and accurate customer ordering, improve depot efficiency and ensures order picking precision.

In addition, motion-sensor lighting, vehicle telematics and a new fleet of increased-capacity vehicles have also been introduced to reduce carbon emissions.

Steve Rich, Regional Operations Director said: “Our business has experienced exceptional growth in recent years. As we continue to expand we need to ensure that we continue to improve our infrastructure, so we can continue to deliver the same

high quality food and customer service. This newly refurbished site signifies a huge investment in our customers.

“We selected Bicester due to its location and size. The site has 78,000 sq. ft. of warehousing capacity, 46,000 sq. ft. of ambient, 17,000 sq. ft. of frozen and 15,000 sq. ft. of chilled. It also has 15 loading bays and the capacity for 65 multi-temperature delivery vehicles - all capable of delivering our ‘one-stop-shop’ offering.”

In March foodservice wholesaler, Bidvest 3663, opened a new depot in Bicester, Oxford

News in Brief

Industry news

After a successful trial on draught in a number of high end venues, Frontier – Fuller’s new wave craft lager – will now be available in 330ml bottles.

Frontier has proved a hit with beer drinkers and retailers alike. Frontier is a 4.5% ABV unpasteurised, filtered, lager. Frontier is crafted using traditional brewing techniques to create a lager with a refreshing, flavoursome character.

Since last May over 1,400 barrels and 400,000 pints of Frontier have been sold across nearly 150 venues. These include Heston Blumenthal’s Hind’s Head in Bray, the Tate Modern Restaurant and the Grosvenor House Hotel, as well as various groups such as Inbrighton Group and the Urban Leisure Group.

The development of craft lager has helped to drive the growth of craft beer overall. This boom in interest around this sector of brewing, coupled with the success of Frontier on draught, has shown there is an opportunity to offer the product to a wider audience with bottles. Frontier will be available as single bottles and, for the off trade, as a four pack.

Wade Crouch, Fuller’s Head of Marketing, says: “Frontier has proved a great success for Fuller’s in its trial run, filling an obvious gap in our beer portfolio.”

Bidvest 3663’s new depot opened in Bicester, Oxford

in March

Tibard has launched their new website at www.tibard.co.uk.

The new site is designed to work across every platform and device that clients might use to find them. This means that the site looks as good on a mobile, tablet, net book and laptop as it does on a traditional desktop computer. To do this, the website takes advantage of responsive design, so the website and all of its elements respond to the amount of space that a device’s screen has.

Visitors to the website will also notice that there are now more products that they can buy online. They are also now offering five pricing tiers which means the item price decreases the more that are bought.


The East India Company and Harrods have launched the company’s new boutique in the Harrods Food Hall, which opened in March.

The new 200 square foot store is the company’s first dedicated space in a premium department store within the UK.

The new gastronomic emporium will carry an expertly curated selection of fine foods including exquisite teas and coffees; artisan sweet and savoury biscuits; a luxurious chocolate range; vintage and exotic jams, marmalades and mustards; and gourmet salts and sugars.

Commenting on the launch, Sanjiv Mehta, Chairman of The East India Company said: “We have been working with Harrods for over two years and are delighted to be able to further strengthen our relationship. To date, we have been able to share our rich heritage and products through the Harrods food hall and the new boutique will give us a tremendous opportunity to share a deeper EIC experience with Harrods customers.”

News in Brief

Industry news

New Casual Dining show serves up 3,655 attendees

Combining a bustling central trade exhibition with a packed programme of standing-room only Keynotes, Casual Dining offered established and new casual dining operators the opportunity to meet up with existing and potential suppliers; to network; discover new products; and keep up with changing market trends.

The show’s aisles were buzzing with a ‘who’s who’ of the sector, with many of the UK’s biggest pub groups and branded restaurant chains in attendance – including Amber Taverns, Ask Italian Restaurants, Browns Restaurant & Bar, Carluccio’s, Drake & Morgan, Enterprise Inns, Fuller, Smith & Turner, Giraffe Concepts, Gondola Group, Greene King, Hard Rock International, Jamie Oliver Restaurant Group, JD Wetherspoon, LAS Iguanas, Living Ventures, Mitchells and Butlers, Nando’s, Spirit Pub Company, T G I Fridays UK, The Restaurant Group, Tragus, Wagamama, Wahaca, Whiting & Hammond, Whyte & Brown, Yo! Sushi, and Zizzi Restaurants.

More than 1,300 independent outlets were also represented; of those, around a fifth (21%) cited a corporate spend in excess of £500,000.

Restaurants, pubs and bars, and wholesalers and distributers were by far the show’s biggest audience (31%, 23% and 15% respectively), followed by contract caterers at 12% and hotels at 9%.

Having doubled in size in just over a decade, the casual dining market is now worth £7bn, according to Peter Backman, Managing Director of the insights firm Horizons (host of the show’s opening Keynote).

In addition to hosting the show’s awards, the Casual Dining Keynote Theatre was a hive of activity throughout. “It’s fantastic to finally have a trade show dedicated to this part of the dining out sector,” commented

Aaron Moore-Saxton, COO of Pizza Hut Restaurants. “The keynote speakers brought a huge amount of insight and knowledge and were well worth the attendance alone.”

Casual Dining Innovation Challenge Awards 2014Designed to promote and celebrate genuinely new ideas in the market, including brand new innovations and new twists on established concepts, the Innovation Challenge Live saw 15 finalists pitch their ideas to a panel of industry judges on the second day of the show. The panel included Karen Jameson, acting head of food at Nando’s; Jo Haslam, director at TLC Inns; and Simon Stenning, foodservice strategy director at Allegra.

Casual Dining Innovation Challenge Gold Award recipients were Haywood Drink Products for Liquor Whipped – a 14% premium vodka infused drink and dessert topping; and Purbeck Ice Cream for Dorset Blue Vinny Ice Cream – a natural and versatile ice cream made with Dorset Blue Vinny Cheese.

Winterhalter’s UC Series DeMatik warewasher was also commended for it eco-credentials.

Casual Dining Interior Design Award Winners 2014Show highlights included the announcement of the winners of Casual Dining’s

prestigious Design Awards. Reflecting the importance of design in conveying brand identity, creating ambiance, and, ultimately attracting and retaining customers, the awards highlighted the abundance of creativity at work in today’s casual dining establishments. The shortlist included selected interior design projects from thirty-nine finalists.

Winner of Best Designed Independent Restaurant: Graze Bar, Brewery & Chophouse in Bath (operated by Bath Ales, designed by Simple Simon Designs). [Editor’s note: Turn to pages 32-34 to see our feature on The Graze Bar]

Winner of Best Designed Multiple Restaurant: Vapiano with sites in Austria and Germany (operated by Vapiano Franchising International GmbH, designed by Matthew Thun, Milan).

Winner of Best Designed Casual Dining Pub: No 11 Pimlico Road, London (operated by Darwin & Wallace, designed by Buro Creative/Fusion DNA).

Casual Dining (including the Design Awards and Innovation Challenge Live) will return to the Business Design Centre, Islington, London, on 25-26 February 2015. For more information, visit www.casualdiningshow.co.uk.

Casual Dining – one of the year’s most hotly-anticipated trade event launches – proved a big hit with buyers in February with the two day show, which opened at the Business Design Centre in London, attracting 3,655 attendees (excluding revisits) from across the casual dining sector

A new luxury cookery school has opened up in Antibes, France. Based near Sophia Antipolis, Secrets De Cuisine gives chef Cédric Séguela a base to teach his creative and precise style of cuisine surrounded by a team who are as passionate as he is.

Having worked in several Michelin starred restaurants alongside renowned chefs as Yannick Delpech at ‘L’Amphitryon’ and Raymond Blanc at ‘Le Manoir aux Quatre Saisons’, Cédric Séguela has opened up an exclusive cookery school for superyacht chefs.

Following his restaurant career Cédric worked on cruise ships and then superyachts. Cédric says: “A dream has come true for me to be able to share my experience with new chefs looking to work with superyachts.

“My courses are fun when required for a leisure purpose, but serious for training programs. I also supply galley equipment to superyachts and I am working with top brands such as Le Creuset, De buyer, Kitchenaid, Screwpull, Rosle and Swiss Diamond. Having been an ex-yacht chef myself, I know what a yacht chef needs and I am able to give the right advice.”

The new Casual Dining show attracted up to 3,655 attendees


The 1st Annual Hot Chocolate Festival took place 24th March – 6th April across the UK.

The Festival encompassed everything from the indulgent to the inspired: think Ecuador 70% chocolate infused with chilli rooibos tea and cherry; think a trio of chocolates presented with spheres of fl avours that burst in your mouth.

The Festival also championed ‘real’ hot chocolate as the best hot chocolate being made with only pure, cocoa-rich melted chocolate. And that’s just the kind prepared by the festival promoters, Kokoa Collection.

For those that were worried about the UK Hot Chocolate Festival taking place over Lent, their fears were allayed by news that two Popes had actually ruled that hot chocolate is allowed! The fi rst being Pope Gregory XIII and then in 1662, Pope Alexander VII declared “Liquidum non frangit jejunum” [Liquids (so including hot chocolate) do not break the fast.]

Yorkshire chef Tim Bilton, of The Spiced Pear at Hepworth, has been listed as one of the North’s most successful hospitality operators.

Tim, chef/owner of The Spiced Pear Restaurant and Tearoom, has been included in the Northern Restaurant and Bar Awards Top 50 power-list of infl uential people, which is selected from recommendations and signifi cant research by the event organisers.

To be considered for the ‘NRB Top 50’, individuals have to demonstrate they have had a signifi cant positive impact on their company’s and on the wider Northern hospitality industry, innovating and excelling in their area of expertise with sustained commercial or critical success. “Tim stood out to the judging panel as a passionate cheerleader for the North and as someone who has racked up the awards and accolades along the way, fi rst at The Butcher’s Arms and more recently at the innovative Spiced Pear,” said Thom Hetherington, Managing Director, Northern Restaurant and Bar.

News in Brief

Industry news

Heston Blumenthal announces arrival of The Perfectionists’ CaféThe concept and menu of this latest venture from the multi-award winning chef have been under development for the past year and a half with Heston and his team, led by Group Executive Head Chef Ashley Palmer-Watts and Head Chef Julian O’Neill, observing the specifi c unique requirements and needs of guests in an airport terminal.

“The demands of an airport outlet are quite diff erent from our other restaurants,” Heston explains. “Some guests will have very little time to spend with us and others, in transit or with longer check-ins, will have time to linger. The restaurant will of course cater to both, but we want to deliver food that is fun and familiar – food that is stimulating to the palate and at the same time easy to enjoy.”

The Perfectionists’ Café will cater to travellers who want exceptional food, quickly. It will provide service that is fast, friendly and informal – as all great cafés do. The café signage will be a large mechanical clockwork knife, as appears in the logo. Through movement it will draw attention to the energy of the café as well as the location.

Inspired by the ‘In Search of Perfection’ TV series based on Heston’s years of research and development work, the menu at The Perfectionists’ Café will celebrate some of Britain’s favourite dishes and embrace the eccentricity of Great British invention. For example, the burgers will be made by grinding all the meat grains in the same direction to

maximise the juiciness of the meat. Traditional Fish & Chips will be served with the ultimate crunchy batter and pizzas will be cooked in the fi rst ever wood burning oven in an airport.

Heston adds: “When we made ‘In Search of Perfection’ we travelled to Naples in Italy and spent hours researching the exact temperature of pizza ovens that deliver the perfect crispy but chewy base with meltingly soft toppings.

“We knew that could only be achieved here with the right oven, so it was really fortunate we were able to incorporate one into the design.”

June 2014 will welcome the arrival of Heston Blumenthal’s The Perfectionists’ Café at Heathrow’s newly redeveloped Terminal 2 – The Queen’s Terminal

The menu for Heston Blumenthal’s (right) The Perfectionists’ Café has been under development for the past year and a half with Heston and his team, including Group Executive Head Chef Ashley Palmer-Watts

YO! Sushi showcases new menu via television ad

The soundtrack used is called ‘Hueboy’ and is produced by up and coming DJ, Tielsie, representing the brand’s support for undiscovered talent trying to break through into the business. The track was selected for its punchy fast pace which helps to convey the personality of the brand and lends itself hand-in-hand to the fun and exciting dining experience available at YO! Sushi.

The 20 second commercial appeared over a three week period across channels including ITV, E4, C4, Sky, MTV, Fox and Box 7 from February 25th.

YO! Sushi supported the TV ad campaign with a 47 second video edit of the ad on www.yosushi.com/newmenu and YouTube channel with competitions for both Facebook and Twitter linking back to the creative. Social media followers on either Facebook or Twitter had the chance to win a taster menu for them and a friend to try all 12 new dishes.

In addition, brand new customers to YO! Sushi could try one free dish when they dine in, spent a minimum of £5 and completed a voucher in-store.

My Ly, Senior Marketing Manager said: “We’re excited to be propelling YO! Sushi back onto TV screens across the country once more, this time celebrating our fantastic new range of Japanese inspired dishes.

“We hope that YO! Sushi’s new menu will continue to excite UK diners by offering a wide variety of hot and cold street food favourites and regional specialities from Japan.”

Iconic Japanese restaurant group YO! Sushi unveiled its brand new TV ad campaign in February showcasing a range of new hot and cold regional speciality and street food inspired dishes paired with an edgy dance vibe

YO! Sushi’s new ad received great support from customers on social media


News in Brief

Industry news

Quality customer service rewarded at LINPAC Packaging

The food packaging company, based in Featherstone, West Yorkshire, has been recognised for its excellent standards of service to its customers through its LINcare programme. LINcare comprises of a set of business standards which tell customers about the quality of service they can expect and makes it easy for customers to inform the company if it falls short of expectations.

ServiceMark is the national customer service standard from the Institute of Customer Service and is achieved through a combination of three components; self assessment, customer

feedback measurement and independent on-site assessments. There are 436 members of the Institute, 72 of which have been accredited with the ServiceMark.

LINPAC joined the Institute - the professional body dedicated to leading customer service performance and professionalism – in July last year and began the process to becoming an accredited member; currently they are one of only two manufacturing companies to have been awarded ServiceMark.

Louise Glover, UK Supply Chain Manager at LINPAC, said: “As part of LINcare and our efforts to become accredited, we have driven two separate action plans for employees and customers to improve service levels throughout the company. The results of initial surveys carried out with staff and customers were very pleasing for us and gave us a strong starting point to build on.

“The accreditation is reviewed regularly which means our focus on customer service cannot slip, instead we have set ourselves a marker to improve upon year after year. The whole process has helped us achieve better relationships with our customers.”

LINPAC Packaging, one of Europe’s leading multi-material packaging manufacturer, has received the prestigious ServiceMark accreditation from the Institute of Customer Service

HIT beat off stiff competition from hundreds of organisations to be ranked 92nd in the List, which is a nationally recognised and long-established barometer of excellence in the workplace. This was the first year that HIT took part in the survey which measures employee engagement and workplace satisfaction – only the organisations with the highest level of overall employee engagement qualify for the List. A total of 897 organisations entered and 250,000 employees were surveyed – making it the largest survey of workplace engagement in the UK.

“We’re absolutely thrilled to have made the List – it’s a fantastic affirmation of all the expertise, dedication and sheer hard work that each and every one of our employees contributes every day,” said Jill Whittaker, Managing Director of HIT, one of the UK’s leading provider of apprenticeships, training and work-based learning for the hospitality sector. “More than 80% of HIT employees took part in the survey which in itself is a reflection of the amazing positivity and the incredibly strong feel-good factor within the organisation.

“Being 92nd in the List is confirmation that we have a strong foundation to build upon and a resounding acknowledgement of everyone’s commitment to pull together, survive and thrive, however challenging things get.”

Each year, hundreds of companies from a wide range of industries take part in the survey which asks employees to rank eight key factors of workplace engagement. These include Leadership, Satisfaction, the company’s Positive Impact on Society, Personal Growth and Wellbeing. The responses from these surveys are then collated and combined to produce an overall engagement score for each organisation.

Hospitality training provider HIT Training is celebrating after making its debut in the prestigious 2014 Sunday Times ‘100 Best Mid Companies to Work For’ list

HIT Training enters prestigious Sunday Times 100 Best Mid Companies list

Whether you’re searching for a brunch spot in Soho or tracking down a new roastery café in Shoreditch, The London Coffee Guide 2014 is your essential companion to the city’s flourishing independent coffee scene.

Fully revised and updated for 2014

• 150 independent coffee shops, carts & kiosks profiled

• Authoritative Ratings for coffee and overall experience

• Handy symbols indicate venue features at a glance

• Neighbourhood Coffee Maps• Expanded Coffe

Knowledge Chapter featuring articles on: Coffee at origin, Roasting, Tasting, Grinding, and Water authored by industry experts

• Home Brewing Guide• Expanded Coffee Glossary• London Coffee Passport (prize for

completion!)

Priced £9.99 (+£1.80 UK postage)

In addition to the standard version, this year a Limited Edition is available featuring beautiful cover art by artist Michela Moriello. £2 from each sale is donated to Allegra Foundation’s Project Waterfall, funding clean water programmes in Tanzania, and an additional £1 is received by the artist. Only 500 copies are for sale. £14.99 (+£1.80 UK postage)

Ian and Lara Dawes have launched their third Subway franchisee in Horsforth which opened in March.

“After being a Subway franchisee for the last five years it’s a real pleasure to be opening a brand new store in the heart of Aireborough,” said Ian Dawes.

Lara and Ian already own two other stores in Guiseley and Seacroft – both in Leeds – and have plans to open or operate more in the future. When asked about opening a new store in Horsforth Lara Dawes said: “We love being part of the Subway brand and are really excited to be part of Horsforth’s thriving business community at last!”

The stores will be owned and operated by Totally Fresh ltd who formed in 2008 with the partnership of Ian and his father Ray Dawes.

Photograph shows Glenn Dimmelow of Best Companies (left) presenting the Sunday Times Best Companies to Work For Award to Jill Whittaker, Managing Director of HIT Training, and John Hyde, Executive Chairman, HIT Training

LINPAC Packaging receiving their ServiceMark accreditation from the Institute of Customer Service


National Doughnut Week set for 10th-17th May 2014

National Doughnut Week is a unique opportunity for bakers, cafes and shops across the UK to raise funds for The Children’s Trust and is sponsored by CSM. It’s a week filled with fun activities and the chance to eat lots of yummy doughnuts all for a great cause.

Phil Tufnell, Vice President of The Children’s Trust said: “I’m delighted to be supporting National Doughnut Week again. I urge craft bakers and coffee shops across the UK to take part this year and help raise money for The Children’s Trust, a very special charity that is celebrating its 30th anniversary.

“I hope, too, that the general public will get behind

this enjoyable fundraising week, and treat their family, friends and work colleagues to a delicious doughnut treat.”

There are plenty of ways to help support the week either by treating family, friends or work colleagues to a delicious doughnut, or holding a ‘doughnut party’ for friends and family. For further inspirational fundraising ideas, visit The Children’s Trust or National Doughnut Week website: www.thechildrenstrust.org.uk/doughnuts or www.nationaldoughnutweek.org.uk

Delicious, freshly made doughnuts will be in even more demand for one week in May for the annual National Doughnut Week, supported by legendary England cricketer Phil Tufnell, Vice President of The Children’s Trust, which benefits from money raised during the fundraising week

Industry news

News in Brief

Nisbets celebrates third London store openingNisbets, a leading UK catering equipment supplier, has opened its third London store in Fulham RoadHaving opened in Shaftesbury Avenue in 2009, followed by Commercial Street in 2013, Fulham is a welcome addition to Nisbets retail portfolio, which now totals six stores across the UK.

The store at no 538 Fulham Road is located less than a minute from Fulham Broadway; making it

easily accessible to local caterers who want equipment immediately.

The store is packed with over 3,000 catering products from respected brands such as Waring, KitchenAid, ChefWorks, Dynamic, Santos and Samsung, as well as own brands including Buffalo, Polar, Athena and Olympia.

The Fulham Road store will offer a ‘Call, Pay & Collect Service’, meaning customers can order over the phone, and then collect in store, usually within one hour, a service which they believe will ensure it becomes one of London’s go-to kitchen equipment shops for professional chefs.

Nisbets Head of Retail, Steve Collins commented on the new opening: “Feedback from our customers indicates that they like to have the opportunity to see and feel the products, which is why having a retail presence close to a vibrant food service area in London is key to continuing our excellent levels of service.’’

Nisbets launched as a catalogue only business in 1983, but has grown with the times and customer demand to develop an online presence as well as opening stores in London, Bristol, Birmingham and Leeds.

Legendary England cricketer Phil Tufnell, Vice President of The Children’s Trust, is supporting National Doughnut Week

The new store in Fulham will offer a ‘Call, Pay & Collect Service’

Roger Kerr is the new Chief Executive at Shropshire-based Organic Farmers & Growers Ltd (OF&G), which inspects and certifies a significant proportion of the UK’s organic food and farming as well as commercial composting and digestate from AD plants.

Mr Kerr is a former director of Welsh organic milk co-operative, Calon Wen, and most recently General Manager of Proper Welsh Dairy Crest Ltd and was appointed following the death, in December, of OF&Gs’ Chief Executive of ten years, Richard Jacobs.

“The outlook for organics in the UK is bright and its prospects, post financial downturn, are improving again week-by-week,” comments Roger. “There is much work to be done and an awful lot to be achieved and I look forward to working with this very strong team to do that, delivering the service our licensees expect and deserve.”

New Organic Farmers & Growers Chief Executive, Roger Kerr

Staff at an exclusive castle hideaway have been given lessons by Trevor Garden, Executive Chef with Sodexo Prestige (the corporate dining, hospitality and events division of Sodexo) in Scotland – on how to pick their own ingredients from the fields and woods around the venue.

He surprised staff at the luxury venue near Edinburgh by revealing that hand-picked leaves, roots, berries and mushrooms regularly featured in the banquets and a la carte meals served to guests, who book out the entire venue for exclusive events.

So Trevor volunteered to introduce the Castle team to the exciting larder Scotland as to offer, by leading a group just outside the estate grounds to learn the basics of foraging for themselves.

Trevor said: “Using locally sourced produce is a huge part of what we do at Sodexo Prestige, but even then most people associate that with taking delivery of pre-packed produce from nearby farms.”


News in Brief

Industry news

Simon, from Launceston in east Cornwall and sometimes known as ‘Little Cornish’, joins his elder brother Henry, who won the Open Savoury Junior category last year and his dad Graham who won both Cornish and Open Savoury professional categories in the competition’s inaugural year, 2012.

The competition is now in its third year and Simon, who won the Cornish Pasty Junior category, was one of nearly 150 entries, the biggest field in its history.

Simon said: “It feels quite special to win this trophy after my dad and brother also won them. I practiced making pasties more for this year’s competition and it paid off.”

Also victorious was Terry O’Connor, originally from Mullion in Cornwall but now living in Watford, who won the Cornish Pasty Amateur category. Terry stayed in Lostwithiel, Cornwall the day before the competition and baked his pasties there to ensure he was able to enter the Cornish pasty category.

Terry is a returning champion, having won the Open Savoury Amateur category at last year’s championships. Terry also came third in this category this year.

Also recognised in the awards ceremony was Elaine Ead of the Chough Bakery in Padstow, who won the special Pasty Ambassador trophy. Elaine has been a tireless champion of the humble oggy, having played a role in the World Pasty Championships since their inception and risen to the role of chair of the Cornish Pasty Association.

This year Elaine, who plans to retire in 2014, ran pasty-making workshops during the championships with her friend and fellow Cornish Pasty Association committee-member Marion Symonds, who runs Portreath Bakery.

Elaine said: “It’s such an honour and such a shock to be named Pasty Ambassador. I’ve really enjoyed my career in baking, it’s been absolutely wonderful.”

Also known as the Olympics of the Oggy, the intense day-long competition in front of thousands of avid pasty fans celebrates Cornwall’s most famous food export in advance of St Piran’s Day on March 5. The competition is supported by the Cornish Pasty Association.

Twelve-year-old Simon Cornish has become the third member of his family to be crowned a champion at the Eden Project’s prestigious World Pasty Championships in March

Three’s the magic number for Cornish family at World Pasty Championships

New independent businesses in the UK are capitalising on the nation’s growing ‘foodie’ population, according to Simply Business.

The leading business insurance broker analysed over 40,000 independent retail outlets across the UK and discovered an increase of 27 per cent in independent food merchants year-on-year across the nation.

This rise of independent food and drink retailers may demonstrate a consumer backlash against national supermarket stalwarts and an increased desire to buy local produce. Small businesses are stepping in to satisfy consumer appetite, as Britons increasingly prefer to shop local and veer away from out of town supermarkets.

Simply Business revealed growth amongst an array of independent food and beverage stores, ranging from a 31 per cent rise in bakeries across the UK to a 10 per cent increase in wine merchants:

“The surge in independent food merchants exemplifies the nimble nature of small businesses as their success is often determined by smartly tapping into growing trends at the right time”, comments Jason Stockwood, CEO of Simply Business.

“Independent businesses are vital to the ongoing growth of the UK economy and our findings reinforce this.”

Cornish Pasty Junior winner Simon Cornish (left) and third-placed Alice Avery receive their awards from Elaine Ead of the Chough Bakery

The latest Japanese-inspired food revolution sweeping the cool Californian coast has landed in London with the launch of the UK’s very first ‘Japanese burrito’ bar - Hai Street Kitchen & Co.

Japanese-inspired food revolution lands in London

This new fast casual dining concept opened in March in the city’s Leadenhall Market and is the world’s first Hai Street Kitchen & Co, followed by a US opening in Philadelphia this spring and two more sites in the UK later this year.

Hai Street Kitchen & Co say that this new culinary

trend is fresh, healthy, tasty and quick. Designed along the lines of a burrito bar, diners first choose whether they want a burrito style sushi rice roll or bowl (rice or salad), which will be made up in front of them. Next up is the choice of filling, which includes Chicken or Fish katsu, Grilled pork belly, Salmon pastrami, Flank steak or Roasted carrot for vegetarians and vegans. Then add to that a selection of homemade sauces, toppings and crunchy bits (fried garlic, shallots or yucca chips).

Executive Chef Takao Iinuma, who worked alongside legendary Japanese Chef Masaharu Morimoto for many years, has ensured that the all-natural fresh ingredients are of the highest quality and sustainably sourced. In addition, the unique theatre-style kitchen and service allows diners to see exactly what is going into their food. Iinuma has also created a complementary range of side dishes including Renkon chips, Tomato bisque and Miso soup.

Hai Street Kitchen & Co. in London is the UK’s very first ‘Japanese burrito’ bar

Bakery specialist Butt Foods Ltd has cut its landfill waste by two thirds, significantly reduced its food miles and introduced energy-saving measures at its Nottingham bakery.

Three years ago the company, which produces a range of bakery products for the UK and European foodservice and manufacturing markets, began looking at ways of reducing its carbon footprint.

After implementing a series of changes, the company – and its customers – are now reaping the benefits.

The move has saved the company £5,000 a year in landfill waste costs alone, cut the number of lorry journeys made in the past two years to deliver naan breads by 58, and has allowed the firm to become more competitive, more efficient and more environmentally friendly.

“We’re really proud that we’ve been able to reduce our environmental impact,” said Managing Director David Williams. “Not only is this good news for our carbon footprint and the environment in general, it’s also good news for our customers because we are operating more efficiently.”


The show, which boasted bigger and better features than in previous years, proved a massive draw for both the local hospitality industry as well as those from further afield.

Richard Joslin, Managing Director of show organisers, Evisstar, was thrilled with the atmosphere and ambience on both days: “The Hotel & Catering Show is certainly back on the map. With leading names in the Staff Canteen such as Tom Aiken and Michael Wignall, fantastically attended seminars, especially the one on Social Media, which highlights just how important this medium is for operators, and a pop-up restaurant which provided visitors with Michelin starred food, it has been a wonderful two days on the south coast.’’

Richard’s comments were backed up by both visitors and exhibitors alike. Samuel Le Jolivet from Ritter Courivaud commented: “The Hotel & Catering Show has been very good. This is the fourth time that we have exhibited and yet again we have met a good mixture of quality visitors who are interested in our finest foods.”

Giuliana Vittiglio from Hospitality Action

enthused: “As the hospitality industry’s charity we were delighted to be invited to exhibit at the 2014 Hotel and Catering Show. The show is always a fantastic opportunity to meet both old friends and new in order to raise awareness of the vital work we carry out.”

Visitors too believed that the time they had spent away from the business had been extremely worthwhile. Benjamin Eldridge, Owner of the Waggon & Hale gastro pub travelled two hours to come to the show: “We have travelled down from Kent today and the Hotel & Catering Show has been really helpful in providing us with new ideas and giving us the opportunity to spend money! There is a great diversity of exhibitors from furniture to food.”

Highlights of the show included Tom Aitkens, Michael Wignall, Luke Holder and Dominic Chapman within the Staff Canteen Live demo theatre, while in the seminar theatre there was standing room only for Ali Carter, the Pub Mentor, and a full house for Jeremy Rata, Robin Sheppard and Lora Strizic at the MD’s Panel.

The Source Local Producers Market was also a success with small regional producers highlighting their range of products, many for the first time.

The Hotel & Catering Show returns to Bournemouth in March 2015.

Increased visitors and business at Hotel & Catering ShowThe Hotel & Catering Show which took place 11th-12th March, was a buzz of excitement with increased visitor numbers, well-known chefs, respected speakers and vibrant networking opportunities

Industry news


Employment law

On average, 7.6 days per year are lost per employee which costs their employer roughly £975 due to sickness absence. Whilst a proportion if this is due to serious illness, 85% of employers say that minor ailments are the biggest cause of this statistic. With time and money being lost along with causing great inconvenience to business, there is a growing need for employers to look at ways of getting their staff back to work and back to their normal selves.

Cash plans are a cost effective way of doing this as they provide money back towards essential healthcare bills, as well as helping employee’s salaries to go further by allowing them to claim money back for eye care, dental treatment, physiotherapy and more. Not only do cash plans provide help to improve your staff attendance, they will support your duty of care obligations as a worthwhile employee benefit. Statistics show that offering such benefits improve staff productivity, motivation and morale and may also help with stress related problems.

Key features of cash plan costing just £2.00 per week per employee: • Money back to cover average cost of

two dental checkups per year• Money back to cover average cost of

two optical checkups per year• Money back to cover average cost of six

physiotherapy sessions per year• Money back to cover average cost of

two private consultations with specialist per year

• MRI, CT and PET scans covered in full – cutting NHS waiting times

• 24 hour Counselling and Advice Line available to discuss anything from relationship problems to money worries

With the government changing the legislation on health and safety and duty of care to employees on a regular basis, cash plans can play an integral part in the company’s policies to help meet these needs. For example, by law employers are required to offer an eye test

to all employees who use display screen equipment. EU regulations also state that all company drivers are required to have regular eye tests in order to show they are fit for purpose and legally allowed to drive. A cash plan for employees would cover these costs as soon as one is put in place at a fixed cost.

From as little as £2 per week per person, the benefits mentioned above clearly outweigh the cost to the employer and will go a long way in helping to make employees feel valued. Employees expect salaries to gradually rise each year and can sometimes cause conflict with employers. Cash plans can help as part of pay negotiations as the money back that they offer would be a great help to anyone’s bank account.

Cash plan premiums have been fixed for the past eight years and show no signs of increasing in the near future. Premiums are also not age related meaning that irrelevant of your employee’s age, they cost you the same amount of money. This means that from the day the cash plan is put in place, each member can claim back the maximum amount available and the employer does not have to worry about increasing costs the next year.

Health and wellbeing tops list for employeesHow satisfied employees are within their job role can have a large impact on the day to day running to the business with statistics showing that 80% of employees would feel more positive towards their employer and the company they work for if they were offered better health and wellbeing benefits. Cash plans are an ideal benefit for employees whether used alongside a Private Medical Insurance scheme or as a standalone policy and will immediately help to make staff feel like their employer cares. QuickBite finds out more from the company, Personal Healthcare Management

“Not only do cash plans provide help to improve your staff attendance, they will support your duty of care obligations as a worthwhile employee benefit”

ContactScott Mulligan / Sam Mulligan

01829 781 920personalhealthcaremanagement.co.uk


Mobile catering

“With the warmer weather set to make an appearance, it’s worth looking at what mobile catering options can make the most of your business”

Head outdoors and reap the rewards

With the mercury on the rise, and summer looming, it’s time to make the most of the warmer weather and the demand for dining outside. Here we feature some ideas on how you can make the most of this trend while helping to increase profits

Over the last few years there has been a boom in the street food scene. Image and functionality is key in being a success in the food-to-go industry, so with the warmer weather set to make an appearance, it’s worth looking at what mobile catering options can make the most of your business.

Revival Trailers are a company based in the West Midlands specialising in the design and manufacture and supply

of a range of ‘Airstream style’ trailers specifically for the mobile catering market which recapture the retro American style of the 1940s and 50s.

All the classic styling and presence of the originals, but in a completely new hand built trailer, which takes all the desirable aspects of the original, is recaptured by Revival Trailers and they blend it with the benefits of the most modern materials and engineering methods.


Mobile cateringThe cost of a new Revival Trailer will often work out to be less than buying, importing and restoring a vintage example. Plus, says the company, it will be just as stylish and be a brand new and guaranteed product, designed to work hard for your business, not just for two weeks holiday a year!

Revival trailers can be supplied as a lined shell, including insulation, interior cladding and lighting, or with a choice of catering fit outs using only brand new purpose built components throughout. All Revival trailers come with a special aviation grade coating to all the aluminium surfaces, that not only protects from scratches but keeps your trailer looking sparkling new, eliminating the need for constant polishing of the surfaces.

Available in four sizes, 17, 19, 21, and 24ft, the 17 and 19ft models are single axle, while the 21 and 24ft are double axle.

Each trailer uses only purpose built exclusive galvanised steel chassis and utilise the highest quality materials, from marine quality fixings and windows to aviation grade coatings.

“Working with Revival Trailers has been a great experience and their final product has surpassed our expectations,” says Benyah Ansah Yogiyo takeout Ltd.

“Richard and the teams’ attention to detail and passion for creating the best possible product is evident in all the little features and fixes for possible problem areas.

“Our trailer is not only a stunning visual piece but also a great functioning catering unit”

“Our trailer is not only a stunning visual piece but also a great functioning catering unit. We could not really ask any more of the team.”

All Revival Trailers come with a 12 month warranty as standard and are accredited NCASS (Nationwide Caterers Association) approved trailer manufacturers.

If you don’t fancy taking on a trailer, then why not opt for a bike instead? Business On Bikes Ltd manufactures high quality, professional, eco friendly Traditional Ice Cream Bikes that are available in the UK and Europe.

The Traditional Ice Cream Bike is the company’s flagship business on a bike! It is made to the highest specification, maintaining the traditional style of years gone by, yet incorporating modern reliable technology. The whole design is based on the classic 1940’s and 50’s ‘Stop Me and Buy One!’ tricycles. Everything does a full circle and some 60 years on, these incredible bikes are back in fashion and making a serious income for many businesses.

The freezer unit is manufactured to the company’s specification and is a top of the range commercial unit, standard 240v with two glass-sliding lids and fully


Mobile catering

Revival Trailers recapture all the classic styling and presence of a vintage aluminium trailer, but in a completely new hand built trailer, which takes all the desirable aspects of the original and blends it with the benefi ts of the most modern materials and engineering methods.

Revival trailers can be supplied as a lined shell, including insulation, interior cladding and lighting, or with a choice of catering fi t outs, and are available in four sizes, 17, 19, 21, and 24ft. The 17 and 19ft models are single axle, while the 21 and 24ft are double axle.

Revival trailers are all hand built to order, by a small team of craftsmen who you can rely on to provide you with a unique and high quality product.

Revival Trailers - Reviving the golden era with style & graceFor further details call 01384 936073 or visit our website www.revivaltrailers.com

Revival trailers are built for the purpose of carrying large heavy catering appliances and working for your business day in day out.

All units carry a 12 mounth warranty,We are members of NCASS (Nationwide Caterers Associaion) and operate by their code of practice.

All our trailers are individually VCA type approval tested

Each trailer is individually hand built with the customer involved at every stage. Customer satisfaction is our goal.

“Working with Revival Trailers has been a great experience and their fi nal product has surpassed our expectations. Richard and the team’s attention to detail and passion for creating the best possible product is evident in all the little features and fi xes for possible problem areas. Our trailer is not only a stunning visual piece, but also a great functioning catering unit. We could not really ask any more of the team.”

Benyah Ansah, Yogiyo takeout Ltd.

Beauti� llyCra� ed

T� timonial

Get in touch!Revival Trailers01384 936 073

www.revivaltrailers.com

Business On Bikes Ltd01204 322491

[email protected]

insulated top lids to ensure maximum trading hours. The lids also come with locks as standard, keeping your stock secure if left unattended. Simply plug in the unit overnight, un-plug the next day and away you go. Then, just plug it back in on your return ready for the next days trading. No need to empty each day and move heavy freezer plates!

However, as their name implies, they can also create any business on a bike and have created a range of tricycles that they can offer alongside their flagship Ice Cream Tricycle. In the past they have made refrigeration tricycles for Cathedral City Cheese to sample cheese from; for the Co-Op to sample chilled food and for Disaronno to sample Disaronno Sours!

Business On a Bike’s tricycles, however, don’t have to revolve just around cold things. They also now have a new range of confectionary tricycles available for individuals and attractions to be mobile and sell confectionary or other small

items to the passing public. Hot Dog tricycles, Coffee tricycles, Hot Chesnutt Tricycles, Soup/Crepe Tricycles and many more hot food ideas have also already been created to capitalise on the mobility of businesses being on a bike all year round!

The company prides themselves on producing the complete package – everything you need to get to work. All that they say you need to do is find a good location and get ready to sell!

All tricycles come with the option of being branded-up to suit your company’s existing colours. Or if it’s a new start-up, they can help you to create a new identity to get everybody talking about the new bike on the block.

Existing clients include Nestle Ice Cream, The Co-Op, Mu Cheese, Cathedral City Cheese, Chobani Yoghurt, Historic Royal Palaces, The Olympics, Diabetes UK, Google and many more.


Shop fi tting & refurbishment

Create the right atmosphereA well designed, easy to clean foodservice point helps your business get a reputation for outstanding food and great service so it’s important to get it right

fl ow,” says Peter Cassidy from Francis Catering. All key areas which will put you on the road to success.

Counters

Quality Equipment Distributors (QED), based in Glasgow, is a leading UK designer and supplier of modular bar, coff ee shop and food service equipment, with a wide range of contemporary and classic module styles for catering and retail environments.

The company has recently had its Avalon counters selected by Muffi n Break, one of the UK’s fastest growing café bakery companies, for use in its outlets opening throughout 2014.

Muffi n Break, which opened its fi rst UK café in 2001, selected QED’s Avalon patisserie counters because they believe they provide the ideal modular chilled display system for its large selection of freshly baked muffi ns, cakes, quiches, sandwiches and wraps.

The QED counters are in sizes from 600 mm to 1800 mm wide. They are straight glass models on three display levels with

a constant temperature range of +4 – +8 º C and generous chilled under-storage space. The company opted for a simple white counter base, although they are also available in a large selection of wood veneer and coloured laminate fi nishes.

It’s the little things

It’s all very well spending time on getting the look and feel of your establishment right with the décor but it’s also important to pay attention to the smaller details. For example, table decorations and essentials such as napkin dispensers. Xpressnap® dispensers has been launched by SCA Hygiene Products following the migration of Lotus Professional to the Tork brand.

The new dispensers are said to off er an unbeatable range of unique benefi ts and the improved range also includes a completely new mini napkin dispenser – the Tork Xpressnap Snack™. This neat little countertop dispenser is aimed at establishments where a smaller napkin is enough, such as coff ee shops, sandwich shops, and ice cream bars.

Xpressnap napkin dispensers are designed to add a stylish touch to the

“Make the best use of the space available and integrate complementary finishes and surfaces to create the right atmosphere”

“A successful bar runs on atmosphere.” Wise words from Francis Catering. This is why it’s so important that you get it right when fi tting out or refurbishing your foodservice outlet. From appliances, furniture, to all the little details such as menus – every detail matters if you’re aiming for success.

Francis Catering believes that they can show you how to make the best use of the space available and integrate complementary fi nishes and surfaces to create the right atmosphere.

From public sector establishments to the high street, they aim to work around your schedules creating the least amount of interruption and down-time – which in turn allows you to get down to the business of serving your customers!

As well as their excellent reputation in the kitchen and food servery areas, Francis are now fi rmly established as one of the premier manufacturers, suppliers and fi tters of bars and ‘front of house’ facilities. “We work alongside Brewery and Entertainment Groups so I believe we have all of the knowledge needed to create work areas that are designed to optimise performance and work

It’s the little things that matter – including the Xpressnap® dispensers which have been launched by SCA Hygiene Products


Shop fi tting & refurbishmentcounter, help make service more effi cient and save operators money by cutting down on napkin usage and saving on the labour costs involved in constant refi lling.

The sleek and practical range is guaranteed to reduce napkin usage by at least 25% through the operation of the truly effi cient ‘one at a time’ mechanism. The dispensers are intelligently designed to prevent contamination of the

colours is available to match the scheme of the outlet,” explains Rebecca Blake, Product & Segment Manager at SCA Hygiene Products UK who manufacture Xpressnap under the Tork brand.

Get in touch!Francis Catering

01384 271 166www.franciscatering.com

Interior Design Partnership0113 2585391

www.facebook.com/identityinteriordesignpartnership

Quality Equipment Distributors (QED)

0141 779 9503www.qualityequipment.co.uk

Torkwww.tork.co.uk

Jack Pots in Leeds, designed by Identity Interior Design Partnership, a design practice with a wealth of experience in the fast casual dining industry, is celebrating being open one year since the fast casual dining space opened its doors in March 2013.

The ever growing popularity of the café is down to the hard working team at Jack

Pots who continue to provide hungry customers with dishes that combine wholesome jacket potatoes with a selection of fresh and innovative fi llings.

Identity’s design concept primarily focused on Jack Pots key ingredient, the jacket potato. It was considered essential that the space had to create a visual link between the interior environment and the food on offer. The result is an infused space that combines Jack Pots signature green with a selection of natural materials and fi nishes.

On entering the space customers will see the servery and potato preparation area, bleached oak clad columns and walls with a slatted timber counter are the dominant elements in this area and are reminiscent of traditional potato boxes; a lowered ceiling and pendant lighting helps to defi ne this area within the main body of the interior. The open servery area adds a real sense of theatre, the very nature of preparing fresh food is something that needed to be captured and observed by customers as part of the full Jack Pots dining experience.

The use of the strong signature green has been used on the walls and helps accentuate the vast height of the space, while pendant lighting, timber effect porcelain fl oor tiles, bleached oak wall cladding, green acrylic high stools and bleached oak dining chairs all add to the character of the space.

Case study Jack Pots by Identity Interior Design Partnership

remaining napkins, delivering a more hygienic service as you only touch the napkin you use.

“The sleek, modern design of the dispensers is designed to enhance the countertop display, and a range of

“Every detail matters if you’re aiming for success”

QED has recently had its Avalon counters selected by Muffi n Break, one of the UK’s fastest growing café bakery companies, for use in its outlets opening throughout 2014

A concept visual of Jack Pots


Casual dining report

Casual dining report highlights consumer viewsLynx Purchasing’s Spring 2014 casual dining report reveals some interesting facts of which we reveal hereAlmost half of customers say that when eating out, they choose dishes they wouldn’t be able to make at home, and an even higher proportion claim that ingredients and provenance are important to them. It’s clear that consumers’ expectations of out of home dining are rising all the time, presenting operators with challenges as well as opportunities.

For most restaurants, pubs, cafés and other eateries, the biggest challenge is finding suppliers who can provide high quality ingredients with reliable delivery and keen prices. Food buying experts Lynx Purchasing can help find these suppliers, enabling casual dining operators to meet their customers’ expectations.

Premium pleasers

Consumers are increasingly keen to try more upmarket versions of casual dining favourites made with better quality ingredients:

• 13% have tried gourmet versions of food such as premium hot dogs, and

another 46% would like the opportunity • 61% would like to see variations on

chips such as courgette fries and sweet potato fries offered

• 49% would like ‘build your own’ options on menus to allow them to customise dishes such as sandwiches, burgers and ice cream sundaes

Full of beans

The UK has more than 15,700 coffee

At a glance 69% of consumers eat out regularly Average spend including drinks was £14.41 in 2013 The use of special offer vouchers was down 15% year-on-year in 2013 The origin and provenance of the main ingredients in a dish is important to 56% of consumers

Did you know that menu prices in UK restaurants increased by 2.8% in 2013?

“Consumers are increasingly keen to try more upmarket versions of casual dining favourites made with better quality ingredients”


Casual dining report

shops, including more than 5,200 branded outlets which generate £5.8 billion in sales annually. The number of coff ee shops grew by 4% last year with one in fi ve consumers now visiting coff ee shops daily, compared to one in nine in 2009.

Brewing up breakfast boost

The number of breakfasts eaten out-of home was 7% higher in the third quarter of 2013 than a year earlier with the average breakfast spend increasing to £4.81 from £4.46. The highest growth was seen in pub restaurants, with 14% growth in average spend to £6.06.

What A Waste

Food waste costs the UK’s hospitality and food service sector more than £2.5 billion annually. This fi gure is forecast to rise beyond £3 billion by 2016. Food waste arises from three main areas: 21%

On the menuThe most commonly listed dishes on

casual dining menus are:

Pizza

Beef burger

Chicken burger

Steak

Fish & chips

Roast or grilled

chicken

Chicken curry

A healthy market Consumers say they are infl uenced in their eating out choices by:

is due to spoilage; 45% is from food preparation and 34% from customer plates. However, a staggering 75% of all restaurant food waste is avoidable and could have been eaten.

Low-carb dishes

Vegetarian options

Calorie information

Reduced fat choices

“The number of coffee shops grew by 4% last year with one in five consumers now visiting coffee shops daily, compared to one in nine in 2009”

Brewing Up

On the subject of alcohol, craft beer is now stocked in 25% of on trade outlets with sales now worth £225m! Year-on-year on-trade sales increased by 84% for draught and 40% for packaged in 2013.

Mix it up

Cocktails are now stocked by 21% of on-trade outlets with almost half of customers expecting to pay between

£5 and £7 for a cocktail, with a third expecting to pay more than £7 for a cocktail.

And did you know that 88% of consumers who drink alcohol have tried a cocktail?

What’s yours?

The number of pints of beer and cider consumed in the UK is forecast to fall by 1.6 billion by 2018 although the number of 250ml glasses of wine will increase by 856 million over the same period.

Lynx Purchasing is a team of buying experts who aim to help hospitality and catering businesses buy better, manage their costs and operate more profi tably.

The FREE Lynx Purchasing GP App, endorsed by the Craft Guild of Chefs, is used by more than 7,500 chefs and

restaurant managers to calculate menu costs.

Contact them on 01937 858 651; email [email protected] or visit

www.lynxpurchasing.co.uk

shops daily, compared to one in nine in

Food waste costs the UK’s hospitality and food service sector more than £2.5

consumers who drink alcohol have tried a cocktail?

What’s yours?

The number of pints of beer and cider ON THE UP

Specialist cuisines are moving beyond independent operators onto

branded restaurant menus. Among the fl avours going mainstream are:

Chinese Mediterranean

Caribbean Mexican

Thai

4%

4%

9%

14%


Foods regulations

This regulation introduces a number of label information changes, most of which are straightforward. However, a primary requirement is to clearly indicate, within the ingredients list, any substances which are classed as food allergens and this can mean a considerable amount of work to modify existing labelling methods.

The Directive will standardise food and beverage labelling and provide greater clarity to consumers on ingredients, nutrition and allergens and places a responsibility on all companies who provide food information. Before December 2014, food and beverage manufacturers, retailers and food service operators will have to update their packaging to indicate the presence of allergens by the use of a specific emphasis method that complies with the legislation.

SATO has developed solutions which it believes enables food producers and operators to comply with the allergen labelling changes with the minimum of effort and change to current procedures. In most cases, users are said to be able to avoid the need to replace existing lists of label formats which may be extensive.

The SATO Food Allergens solutions produce labels which automatically and clearly emphasise the 14 substances listed with the EU regulations and also have the flexibility for related words

The final date when food companies and operators must comply with the new requirements of the European Directive 1169/2011 is 13th December 2014. SATO, a leading global manufacturer of barcode label printers and labelling systems provider, tells us more

to be highlighted as desired. Once implemented, the database of allergens and related descriptors is easily controlled and modifiable by the user.

For example, the TH208 dedicated food label printer is said to be ideal for on-demand labelling making it well-suited to the likes of sandwich, bakery, deli, catering and other retail applications. The printer is a standalone unit incorporating a large user-keypad which is used to call up any label, including ingredients, stored within

its extensive internal product list. The anti-microbial casing, small footprint and re-chargeable battery make the TH208 suitable for static location or mobile use anywhere within food preparation or retailing areas.

The unit can be customised to perform calculations and operations which are already used to enhance business efficiencies in thousands of food outlets across Europe.

For food production applications, SATO labelling and software systems are extensively used in businesses, both large and small scale. The Windows-based LabelGallery label design software

helps to ensure that listed allergen names and any associated descriptions are automatically accentuated on the product label, meeting the demands of the 1169/2011 directive.

Alternatively, the introduction of the new European legislation may be the opportunity to modernise or replace older labelling systems and introduce improved efficiencies and more professional results while achieving compliance.

New food regulations date is looming

“A primary requirement is to clearly indicate, within the ingredients list, any substances which are classed as food allergens”


Jean-Christophe Novelli interview

Fishing for an ideaWith a fi sh and seafood cookery course in his Hertfordshire Chef’s Academy, the creatures of the sea certainly have a champion in Jean-Christophe. This is a man who is passionate about sourcing local and organic ingredients. “Fish and chips is an industry where anybody who wants to can really make a go of it,” Novelli enthuses.

When asked if he would ever start his own French style fi sh and chips shop, he quips he’s already established a French restaurant selling fi sh – a project started back in 1994. That’s us told!

For any Hertfordshire locals wanting to take a leaf out of Jean-Christophe’s book, perhaps a visit to his Tea Green Academy is a good idea.

The family man confessed that he didn’t fi nd the time to dine out often any more – what with his family commitments.

“While that’s true, I must say I fi nd Hertfordshire still a very special place,” explains Novelli. “I’ve travelled around the country but the countryside and eateries

we have here will rival anywhere else in the UK – London, Cornwall, Berkshire, anywhere. And I’ll have been here ten years next year – wow!”

When he’s not working or walking his dogs, the chef can be found concocting new recipes in the kitchen. For while most people like to be away from the offi ce out of working hours, Novelli is of a diff erent temperament.

But for a man with multiple Michelin stars to his name, the acclaimed chef remains a fan of the simple. We narrowed the foodie down to the three most critical, can’t-live-without ingredients.

“Just three foods…only three ingredients? Well I would go for tomatoes, olive and mushrooms. And fresh produce is at the heart of that. My motto is ‘always introduce, always combine, and always use fresh’. No compromise!”

Novelli himself is a man of little compromise. A hyperactive child, he was ever restless. Once actually tied down to a chair by a teacher, the impatient teen left school at 14 to work in a patisserie. After becoming a private head chef in Paris to the Rothschild family, he upped

“After becoming a private head chef in Paris to the Rothschild family, he upped and moved to Britain in 1983, opening his first of what was to be many restaurants in 1996”

For a man regarded as one of the nation’s favourite French chefs, it’s perhaps rather apt to discover the 52-year-old has represented a cause close to British culinary hearts, because culinary genius Jean-Christophe Novelli put his face to this year’s National Fish and Chip Awards

and moved to Britain in 1983, opening his fi rst of what was to be many restaurants in 1996. Some may view this as a brave move, but Novelli doesn’t see it like that.

“It was somewhere I wanted to be. People who want to go to Spain, to Portugal, they’re brave. I just had to cross the channel! At the time though, British cooking wasn’t as well represented as it is now. I guess I knew it could only go one way – up!”

Fittingly, Novelli choose to represent the classics of our British cooking, also on the up – and under his expert watch, a fi sh and chip eatery, Quayside in Whitby,

North Yorkshire, has come up trumps, stealing the 2014 National Fish and Chips Award First Prize.

“It’s a staple British meal and will never go out of fashion – it’s great to be celebrating it!”

* Jean-Christophe Novelli represented the National Fish and Chip Awards, the winners of which were announced in January.

Words provided by Camilla Davies


Food review

InformationPeckforton CastleStone House LanePeckfortonTarporleyCheshireCW6 9TN

01829 260 [email protected]

Checking in at Peckforton Castle

Building commenced in 1842 and this spectacular venue is now recognised by English Heritage as a Grade 1 listed building. Splendid dining experiences are available to both residents and non-residents, in the 1851 Fine Dining Restaurant (3 AA Rosettes) and the brasserie.

For our anniversary, multi award-winning Peckforton Castle was a wonderful choice. Many interests and activities are available,

including the Raptor Encounter, where visitors and guests can fly birds of prey from the Castle’s collection, such as owls, hawks, falcons and eagles – with education and conservation of these splendid creatures, fully explained. The Land Rover Experience, Archery, Laser Clays and Rifle Shooting, plus Mountain Bikes and Segways, are amongst other activities available, as well as year-round events. And the Tranquility Spa offers a wide range of wonderful treatments, for all, in a haven far-removed from everyday life.

The 1851 Fine Dining Restaurant offers numerous temptations. Starters can include 24 hour Treacle-Marinated Sea Trout, and Infused Organic Milk Cheese. Main courses include Turbot, Venison, Ox, Guinea Fowl, Ribeye and Sirloin. Desserts have Jaffa Cake – orange blossom and milk chocolate ‘aero’, semi-dried orange, with blood orange sorbet, amongst ample choices. All cuisine is cooked and presented to perfection.

Peckforton Castle is perfect for a fairytale wedding or partnership. Professional, experienced co-ordinators can arrange and/or advise on all requirements, including horse/s and carriage/s etc, for that special day. Interesting complimentary tours of Peckforton Castle are also available. A truly delightful and unique venue.

“The 1851 Fine Dining Restaurant offers numerous temptations”

Peckforton Castle is an enchanting hotel with stunning, individually-designed bedrooms located in the heart of Cheshire and has been used as a location for films and television programmes. Trevor Langley tells us more


“There are fantastic financial deals to be had for opening a franchise this year. It’s too good an opportunity to be missed,” says Des Pheby, Managing Director, Wok&Go.

What inspired a young English man to launch an innovative, authentic Asian fast food concept in the UK? A love of the taste and aromas of the East and time spent in the Asian dining districts of the Big Apple of course!

“I got home from a trip to New York in 2007 reeling with a sense of opportunity and excitement about the myriad of quick, casual, convenient dining experiences on offer,” explains Des.

“I wanted to recreate authentic, Asian cuisine for time poor people who don’t always have the luxury of waiting in a traditional restaurant.

“For me, the answer was tasty, healthy, food cooked to order in minutes that customers could eat on the hop at

“There are also fantastic financial deals to be had for opening a franchise... It’s too good an opportunity to be missed”

FranchisingFranchising can be the perfect route for people who are keen to set up their own business but have never done anything like it before

simple tables and benches or take away in a box.”

Wok&Go first opened its doors in Chester in 2008 and has grown into a unique brand-led fusion food chain blending the best of Thai, Malaysian, and Indonesian, Chinese and Japanese cuisine. Now with franchises across the North West, North East and Southern England, the business model lends itself perfectly to franchise.

“I wanted to create authentic, Asian cuisine for time poor people who don’t always have the luxury of waiting in a traditional restaurant,” continues Des.Wok&Go believes they’ve made it easy for you to set up a Wok&Go franchise –

Domino’s remains one of the largest and most

successful franchised businesses

Focus on...


Focus on...with or without retail experience. That’s because you’re provided with support to locate and equip your premises, including securing funding, guidance on HR and hiring your team.

The company is encouraging franchisees to join what they believe to be the UK’s fastest growing franchise and become the manager of your own stylish noodle bar, serving the finest ingredients and most innovative fusion recipes to the health conscious, and time strapped public.

Since the successful launch of their brand into the Middle East they have had a great deal of interest from overseas and are looking at opportunities to expand the brand further to Africa, India, Europe and the USA.

So what helps them to stand out from the franchise crowd? Well, they say it’s all to do with their franchise package flexibility. “We offer three types, ranging from a standard package that you would expect, to a fully managed option where we take responsibility for all of the day-to-day running of the business,” explains Des. “We also offer an investment type franchise that gives a certain guaranteed financial return for a fixed period.

“Both are unique to Wok&Go and are becoming increasingly popular with people who want to own a franchise but

not necessarily work in it. The guarantee gives them the comfort of knowing what they will get in return in the first years if their investment.”

Delivering new franchise opportunities

With 825 stores across the UK and Ireland and having just reported a system sales increase of 14% in 2013*, Domino’s remains one of the largest and most successful franchised businesses.

Domino’s is an award-winning franchisor with over 25 years’ experience in the UK

pizza delivery industry. The company provides all franchisees with the necessary training and support to help make their new venture a success. Every franchisee is given full management and franchise training and is backed by experienced head office and field-based teams, who cover everything from ingredients and equipment purchasing and supply to operations, IT and marketing. A network of successful Domino’s franchisees who have already started their own businesses are always on hand to share their knowledge and

experiences.

“The great thing about franchising is that you don’t need to have lots of experience of running your own business before – we’ll provide all the help new franchisees need,” says Katrina Fowell, Head of Franchise Development at Domino’s Pizza. “Many of our franchisees have worked their way up from drivers or pizza makers in our stores to becoming successful franchisees and owning their own stores. In addition, we also have a complete cross-section of highly successful franchisees from other walks of life including an IT director, ex-Navy officer and even a champion gymnast!

“With a fanatical focus on customer service, an outstanding product and the support of an established brand, Domino’s franchisees can only go from strength to strength. There are some fantastic opportunities for growth and we’re looking for talented people who are keen to capitalise on the nation’s need for pizza.”

Similarly, Domino’s ongoing commitment to innovation and investment in technology continues to bolster the company’s growth. Online ordering currently accounts for 61.5% of UK delivered sales with 30.9% of orders taken via a mobile device.*

Having got the taste for a Domino’s franchise, many franchisees go on become multi-unit owners. “The sky’s the limit,” says Katrina. “If a franchisee

Wok&Go first opened its doors in Chester in 2008

A love of the taste and aromas of the East and time spent in the Asian dining districts of the Big Apple was the inspiration for Wok&Go

“The great thing about franchising is that you don’t need to have lots of experience of running your own business before”


Focus on...has proven skills operating one store, then it makes sense that they apply their experience to further units. We give extensive support to our franchisees that want to do this, such as helping them identify sites and secure planning permission, so expanding your business in a franchised system is really like doing so with stabilisers.”

The cost to become a Domino’s franchisee is £280,000 - £300,000 - exclusive of VAT of which at least £150,000 must be in readily available, unencumbered and liquid funds. In return, Domino’s will provide a store and all the necessary support to help a new franchisee run a great business with good fi nancial rewards. More information can be found at http://corporate.dominos.co.uk/franchising

*Domino’s Pizza Group plc – Preliminary results for the 52 weeks ended 29 December 2013

Born in Hungary, Mike Racz moved to the UK in 2004. He began working for the Domino’s Pizza franchise in South Wales as an in-store team member and within three months was promoted to store manager. His great potential was quickly recognised and six months later, he was promoted to Area Manager, responsible for three stores.

At 23, Mike decided he wanted to own his own store and within a year, became franchisee of the Hartlepool store. His foresight also saw him relocate from South Wales to the other end of the UK to open his store, realising the North East off ered greater opportunities for growth as a multi-unit franchisee. Mike says: “I’d already been working for Domino’s in various roles for two years before I became franchisee so I knew what Domino’s was all about and how the business operates.

“I loved everything about Domino’s and the great opportunities it off ered. I’d always wanted to own my own business so I jumped at the chance to become a franchisee.”

Case study Mike Racz, franchisee – Domino’s Pizza

Just over a year after taking on Hartlepool, Mike opened his second store in Scarborough in 2007, followed by a further fi ve in quick succession. Today, aged 31, Mike owns 15 stores in the North East.

Becoming his own boss at the age of 24 meant that Mike had a lot to prove, not only to Domino’s and his family back in Hungary, but also to those who invested in his business to get it off the ground. The transition to franchisee was a steep learning curve and saw him becoming involved in aspects of running a business such as bookkeeping, which he had no previous experience of.

“At the age of 24, it was a bit daunting setting up my Domino’s franchise,” says Mike, “but I had such drive and determination that I just couldn’t wait to get stuck in. There are some skills that I think are imperative to running a successful franchise, which include great people skills – not only for looking after your team, but also making sure you deliver great customer service too.”

Mike Racz, Domino's franchisee


Business profi le

is Christina Sparcaci’s fi rst restaurant and it’s a restaurant with a difference – its main menu ingredient is polenta. QuickBite was intrigued to fi nd out more about this unique concept

With a strong catering background accrued in Northern Italy, Christina, owner and Manager of La Polenteria, is a linguist by trade but her passion for food and her love of catering pushed her to explore other avenues. When she was living in Milan, she was Store Manager for a juice bar and has a natural, strong liking for healthy and healthier foods – and this is refl ected in the menu at La Polenteria. Here the dishes are vegan, vegetarian, and the burrata (a fresh Italian cheese, made from mozzarella and cream) is fl own fresh from Puglia every couple of days, where the coff ee is the exclusive, organic, Arabica Mokafl or.

It was her move to London that

convinced her that a future in catering was where her career would lie.

So Christina, how did it all get started?It was while I was in London that I started to miss the foods of my home in Romania, some of which were so akin to the foods I found in Northern Italy.

Polenta was one of these and when I couldn’t fi nd polenta anywhere in London, the germ of an idea started to materialise.

However, as there was no ‘polenta expert’ in London, I enlisted the help and consultancy of a well known chef, Pier Luigi Sandonini, from Osteria dell’Arancio, to develop a range of recipes that would fi t into the menu I wanted to develop – vegan, vegetarian, fi sh and meat. The resident head chef at La Polenteria is Italian and has been trained by Sandonini.

And why choose polenta to be the main focus ingredient for your menu?

“I decided to elevate polenta to a whole new level by experimenting with new recipes and new tastes”

Polenta takes centre stage on menu


and we’ve identified what are the most popular dishes. With spring, we are now adding seasonal dishes which will be introduced soon.

Tell us a bit more about where you source your ingredientsMany of our ingredients come from Italy. Our burrata for example comes fresh from Puglia every couple of days; our sausages from Tuscany; our cured meats from Emilia-Romagna; our chocolate and coffee from Florence. Locally here in London, we buy fresh fish like salmon, plus our meats like wild boar and chicken, organic milk and other fresh produce, like all our vegetables.

What makes La Polenteria different from your competitors?I think it’s because we make polenta the very essence of the menu. From polenta with blueberry for breakfast, to a main course of polenta with wild boar – and not forgetting our polenta desserts such as polenta cakes and polenta muffins! The restaurants that do have polenta on

Business profileSimply because there was no other restaurant in London that showcased polenta as a main dish – especially soft polenta. It’s food that I loved growing up and it’s a new taste for the ‘foodie nation’ that the UK has become.

I was quite surprised to find polenta in Northern Italy, as it was so like the dishes I used to have at home in Romania. So I decided to elevate polenta to a whole new level by experimenting with new recipes and new tastes. Personally, my favourite way to eat polenta is creamy polenta, or soft polenta as we would say in London!

What dishes can we expect to see on your menu?As well as Italian recipes such as Polenta with Baccala’, with Burrata, with Caponata, there are also Eastern European recipes of Polenta with Goulash, with Wild Boar which is both Romanian as well as Italian.

In terms of product, the menu is divided into vegan, vegetarian, fish and meat dishes. It’s short and easy to read too. Whilst La Polenteria is very much a mainstream restaurant, it also appeals to those who are on special diets, and is quietly making waves with those on gluten free diets, vegans and vegetarians, who can finally eat out without feeling alienated from a group of friends.

La Polenteria has had the same menu since launch and during this time they have gathered comments from guests,

“Our goal is to continue making polenta known, make it appreciated – to be innovative, be fresh, be new (and stay new) while also being intriguing!”

their menu usually present it as a side dish or as a small accompaniment – and usually fried, never soft.

You opened in January this year. How’s it been going?Things have been going very well since the opening. The ‘soft’ opening for friends and family a few days before Christmas highlighted those few, expected areas that needed to be addressed, and the restaurant had the opportunity of putting them right between Christmas and New Year, so we opened confidently on 4th January.

With being a new business, how do you go about building your business?We have been very proactive since the beginning and our Facebook and Twitter pages are gathering more ‘likes’ every day. We have a loyal following but we want more people to join us online, of course!

PR has also been a good investment which has gained us much exposure, especially in papers like the London Standard and Metro. We have also employed direct marketing in contacting the local businesses and personally making them aware of what we have to offer. Our breakfast offer is proving popular with the local hotels!

Our goal is to continue making polenta known, make it appreciated – to be innovative, be fresh, be new (and stay new) while also being intriguing!


Equipment focus

Embrace technology in your businessTechnology has changed the face of most businesses over the last decade, with many technological advances leading to opportunities for QSR operators. James O’Sullivan of KOBAS – a Cloud based hospitality management service – talks here about the importance of integrating all of your systems together to achieve the best results for your business

Historically the restaurant was a reasonably low-tech environment, where the knowledge and information needed to run an establishment could only be attained through years of experience. In recent years this has seen a change, with technology finding itself at the forefront of new restaurant initiatives.

The growing trend of food-to-go, coupled with an increasingly sophisticated consumer demanding better quality and

convenience, has necessitated a change to this approach. In this fast-paced environment, decision-makers need to act quickly, and a change of system can reduce the time taken to train managers; consolidating information into one place, allowing them to see snapshots of their

“Historically the restaurant was a reasonably low-tech environment... In recent years this has seen a change, with technology finding itself at the forefront of new restaurant initiatives”

business in real time. It is also vital that they are responsive to new and inventive methods of marketing, buying and consuming their products.

Take the ‘10th drink free’ loyalty card of a simple coffee shop. Starting out as a


Equipment focus

KOBAS helps you manage your team, control your assets and costs, and keep your customers happy. It’s a Cloud based hospitality management service that enhances every facet of your business operation. That means you’re in control from anywhere, at any time. KOBAS is the system of choice for many growing multiple venue operators such as Be At One, Poncho8, Bodean’s and Red Mist Leisure.

It provides everything you need to grow, train and monitor your team and includes industry leading time and attendance, holiday and rota systems (with payroll integration), stock control, ingredient usage, day-to-day management and so much more.

KOBAS also offers a cutting edge EPoS system that runs on any modern hardware from touch screen tills to iPads. This allows your team to serve your customers more effectively than ever before, while stock is managed automatically in the background. KOBAS offers customer loyalty schemes that are proven to grow business and increase revenue.

The KOBAS team has worked tirelessly with industry leaders to build a trusted system that delivers proven ROI within three months. To see how KOBAS can empower your business, call them on 0845 463 43 43 or visit www.kobas.co.uk.

About KOBAS

paper card, the size of a regular business card, this could be used to provide businesses with some information on their consumers.

However this was limited to how many were redeemed and perhaps the personal details of the customer. With the rise of the smartphone, Apps and QR codes, the same promotion could now tell you: the date, time and location of each drink purchase, what else was bought and the choice of drink. Not to mention the fact that there is no longer a card to carry/forget/lose - imagine how that scales to more complex offers!

The data you can gather gives you a clear and unbiased view of what your customers are doing, which in turn improves your strategic decisions.

People are generally busy and even a

short wait may be enough to lose their business. Many KOBAS customers who offer online/mobile ordering for traditional takeaway or collection, are enhancing that offer by adding kerbside pick-up and delivery location tracking to streamline the whole experience. There are also a wealth of 3rd party companies that could sell your products for you, and your systems need to be able to work with them.

This leads to the greatest advantage technology can give your business: integration.

Individually all of these systems are great and they’ll do the job, but the whole is much greater than the sum of their parts. Running a promotion on an item is all well and good, but wouldn’t it be great if your stock ordering system knew about this and the likely impact on your sales mix, and worked that in to your recommended order? Your labour system could detect that your sales (either forecast or in real time) have varied from your average and even suggest utilising more or less staff. The ability to track the customer journey, from joining your mailing list, receiving a voucher, redeeming it and giving you feedback, is now available.

Technology can do a lot for your business – that goes without saying – but to get the most from each element, it needs to talk to everything else, and that’s what KOBAS was designed to do.

“Running a promotion on an item is all well and good, but wouldn’t it be great if your stock ordering system knew about this and the likely impact on your sales mix, and worked that in to your recommended order?”


Design inspirations

Graze Bar, Brewery & Chophouse occupies the entire first floor of the new food quarter that has been created in and around the arches of the 19th century railway station, built by Isambard Kingdom Brunel. With panoramic views

over the city, the bar and restaurant houses over 140 covers with two large terraces for al fresco drinking and dining in a city where exterior dining is rare. The venue also boasts a microbrewery, where a bespoke beer is brewed.

Graze Bath is a stunning new bar, restaurant and microbrewery overlooking historic Bath, designed by award-winning Simple Simon Design for Bath Ales

“The layout of the interior has been kept intentionally low level wherever possible to emphasise the floor to ceiling glass walls that line its longest sides and offer unparalleled views across Bath on two aspects”

Award-winning design is pure and Simple


Design inspirations

The menu heroes top quality British meat and Simple Simon Design have collaborated closely with Robin Couling, the Retail Director at Bath Ales, to showcase this, drawing inspiration from the great steak houses of London and New York.

The layout of the interior has been kept intentionally low level wherever possible to emphasise the fl oor to ceiling glass walls that line its longest sides and off er unparalleled views across Bath on two aspects. The trackside terrace has been broken up into more intimate areas with high rusted metal tanks planted

counter dining rarely seen in the UK outside London, and a central island bar to maximise service potential on busy days. Despite this open layout, there is a sense of intimacy introduced by a selection of pendant lighting styles and by a variety of seating.”

Internally the whole space is tied

“Scattered about Graze’s postindustrial garden is a menagerie of white farmyard animals highlighting the culinary theme and turning heads in Bath Ales’ characteristic tongue-in-cheek manner”

counter dining rarely seen in the UK outside London, and a central island bar to maximise service potential on busy days. Despite this open layout, there is a sense of intimacy introduced by a selection of pendant lighting styles and by a variety of seating.”

Internally the whole space is tied

with a range of grasses, and inspired by the High Line in New York, a former railway line, now a public park. Scattered about Graze’s postindustrial garden is a menagerie of white farmyard animals highlighting the culinary theme and turning heads in Bath Ales’ characteristic tongue-in-cheek manner.

The creative lead was a partnership of Simon Jones and Ben Rolls, Simple Simon Design’s two creative heads. Jones says: “To capture the essence of Bath Ales’ vision we have introduced a meat locker visible from the restaurant,


Design inspirations

together under a sculpted ceiling raft of timber fi ns, which allows maintenance access to the services above which run the length of the building. There is an abundance of wood; dark stained industrial timber fl oor, rough sawn oak walls, and stained ash for the bar fronts. The dining counter is fi nished in Graze’s signature blue brick tiles, set off by a fl ash of polished copper immediately beneath the two tier counter and repeated in the polished pendants hanging above.

Simon Hall, MD at Simple Simon Design says of Graze Bath: “We have created a venue that our client and we are already enormously proud of and we hope it will be a great asset to them and their clientele.

“We have worked closely with the local authority to gain their trust, enabling us to fulfi l the building’s potential and to install exterior signage on the doorstep of a UNESCO world heritage site, and on the face of a grade 2* listed building.”

“There is an abundance of wood; dark stained industrial timber floor, rough sawn oak walls, and stained ash for the bar fronts”

Winner of Best Designed

Independent Restaurant at the Casual Dining Awards 2014, Graze Bar, Brewery & Chophouse in Bath – operated by Bath Ales and designed by Simple Simon Designs – was

described by judges as looking, “great, stylish,

welcoming”.

Get in touchSimple Simon Design Ltd

www.simplesimondesign.co.uk

5.10 PaintworksBath Road

BristolBS4 3EH

0117 972 5976


Being prepared for year end

Get your books in order

Whether you manage your own books or use an accountant or bookkeeper, this is the first step in the preparation. There are three main reasons to keep good records; to meet tax requirements, to keep your accountancy fees down and to manage and control your business effectively. Some key transactions you need to record are:• Sales• Purchases• VAT input and output (if VAT registered)• PAYE/Payroll records• Establishment costs (if you have a

business establishment)• Bank and cash accounts (many

transactions are now paperless e.g. bank transfers)

• Administration costs such as telephone, stationery, advertising, motor, computer

• Capital expenditure on equipment, fixed assets & depreciation

• Stock / work in progress• Petty cash

How good bookkeeping will help you manage and control your businessAccurate bookkeeping will help you identify:• Your cashflow position in order to

help you plan ahead and meet your obligations

• Whether your expenses are in proportion to your income

• Which products/clients are most/least profitable

• Whether your business is growing or shrinking

What different methods are there to keep books?• Manual bookkeeping. This is the way

many small businesses start. It’s cheap and generally easy to maintain

• Spreadsheets. We can show you how to set up and manage your records using a spreadsheet. This way, data can be extracted and we can set up some key reports to allow you to keep a close eye on your business

• Accountancy software such as Sage, Xero or Quickbooks

• Outsource it. An accountant or freelance bookkeeper can do it for you. Choose carefully to get a good value, prompt, efficient service

What can you do to cut down on the work your accountant does?1. Rather than hand your accountant a

carrier bag full of receipts, keep your receipts and purchases in date order

2. Reconcile the bank balance to the bank statements - if you can ensure your recorded bank balance ties up with what is actually in the bank after adjustments, this saves significant time

3. If you hold stock, have a professional stock-taker record the value of stock at year end. This may be food, drink, packaging etc. and can be quite significant if you operate a licensed premises

4. Make sure your accountant has everything including paying in books, cheque books, bank statements, credit card statements, PAYE/Payroll records, VAT records and copy returns if VAT registered, stock records

What springs to mind when you think of year end? Tax of course and how to minimise the amount HMRC will take from your business! However, it is not just about the previous year, it is an ideal time to start planning for the next year

Peter Watters Associate Director at mcphersons chartered accountants

Focus on...

Determine your position

Your accountant will prepare the following documents for you that will assist you in making decisions:1. Profit and Loss Account – in simple

terms, this lists all your income and expenses and tells you at year end whether your business is making a profit or a loss.

2. Balance Sheet – this shows what your business is worth at year end.

3. Cash Flow Statement – this complements the balance sheet and Profit and Loss. As an analytical tool, it determines the short term viability of the company.

So, how will you use these documents to help improve your business next year?1. Compare your results against your

business plan. If you had a business plan and set goals, compare these to what was actually achieved.

2. Consider ways to not only increase your revenue but also to increase your profitability i.e. reviewing your suppliers/buying better or investing in marketing.

3. Evaluate your tax strategies – for example, could you have maximised your capital allowance claim? Would you benefit from changing the structure of your business?

Tax can be a complex issue and we are here to help. Email Peter Watters [email protected] or call our Head Office on 01424 730000 for a free consultation at mcphersons’ London, Bexhill or Hastings offices.


Marketing

Marketing tips for QSRsJellybean Creative Solutions is a leading marketing agency specialising in the out of home/foodservice market. Here Susan Bolam, Commercial Director of Jellybean offers up her ‘Ten Top Tips’ to help you market your QSR business

So, just what are the ten top tips you need to bear in mind to market your business successfully? Read on to find out…

Clarity

The most successful QSR and casual dining brands have a very clear proposition (e.g. Nando’s, Pizza Express


MarketingEqually, take ownership of your ‘Google Place’. It’s quick and easy to do and will give you a chance (not guaranteed) of showing up on Google Maps when prospective customers are looking in your area. See www.google.co.uk/business/placesforbusiness/ for more details.

POS & Promotions

Manufacturers and suppliers offer a range of support, so ask your sales rep what POS or menu support they can offer. Make the most of big brand budgets to help you sell to your customers. E.g. Aviko (potato products supplier) offer a free POS creator here: www.aviko.co.uk/tools/pos-creator/

Data Capture & Loyalty

If you can get your customers’ details you can actively promote to them for as long as they let you by email, text or post. By simply printing a promotional card or postcard you can make it easy for them to leave their details, in return for a free ‘loyalty card’ which can get them special deals. Sites such as www.uk.moo.com offer cheap print solutions online and lots of template designs if you don’t have the budget to work with a creative agency.

Offers & IncentivesMake the most of local businesses around you with high footfall. Think about where your customers go before they come to you, such as train stations, universities or office blocks/trading estates and approach these sites to have flyers or postcards in their reception areas with special offers (tailored to their audience). That way you can see which sites are driving customers to you and focus your marketing on these.

For further information call 01372 227 950,

visit www.jellybeancreative.co.uk and follow them on Twitter

@jellybeanagency

However, always make sure you put a closing date on any promotion so that you have control over redemption. If in doubt have a look at www.theipm.org.uk to check the legality of your promotion or work with an agency who can advise you on promotions.

Awards & Prizes

Put yourself forward for awards. There are lots about local trade e.g. Fish and Chip Awards, Young Fish Fryer of the Year, Pizza and Pasta Association Awards, British Kebab Awards, to name but a few. Winning an award can help drive press coverage to raise the profile of your business. By sending a press release and photo detailing what you have won and why to your local paper and any relevant trade magazines, you can gain valuable coverage.

Curb Appeal

Ensure that the outside of your establishment is enticing to passing trade. Keep your establishment clean and litter free and ensure your branding is contemporary and appeals to your audience (See point 1 - Clarity). If you have won an award or have a good hygiene star rating make sure it is clearly displayed on your door. If you must use food photography, ensure it is of a high quality to tempt customers.

Word of Mouth / Recommendation

With Trip Advisor and Top Table strongly influencing prospective customers, it is worth harnessing your loyal customer base. For example, place cards on the counter to encourage them to post positive reviews if they enjoyed their meal, or why not mention it on the phone when taking a takeaway order.

and Carluccio’s). So make sure your prospective customers are in no doubt about what you stand for, when you are open and most importantly, what you offer.

BrandingEnsure your branding appeals to the audience you are trying to reach and invest in creating a brand that will deliver for you long term. Ideally do some basic research with customers and/or prospective customers to make sure your brand communicates the image you want. Work with an agency or printer you trust (ideally who has a track record of successful food branding) to achieve this. Take inspiration from brands you admire, but never copy, you don’t want to be a ‘me-too!’ brand.

Social

These days you don’t need a big budget to raise your profile. Simply by running a Facebook or Twitter account you can connect with your audience. Communicate your Facebook address and Twitter handle when customers are on-site through posters or strut cards and give customers an incentive to like or follow you (e.g. Follow us or Like us and we’ll give you 10% off your next order).

Online & Mobile

Consumers are increasingly looking for food options with their smartphones. Look into listings on sites such as JustEat or Hungry House and ensure you’re listed on directory sites such as Yell, Yelp, UKplaces, with opening times, if you do delivery or take away, your basic menu etc.

If you have your own website make sure it is responsively designed so it is ‘thumb friendly’ for prospective customers viewing it on their mobile.

“Make sure your prospective customers are in no doubt about what you stand for, when you are open and most importantly, what you offer”

“If you have your own website make sure it is responsively designed so it is ‘thumb friendly’ for prospective customers viewing it on their mobile”


Menu ideas


Menu ideas

Adding drinks to your menu can help increase the average spend per customer which in turn means additional profits for you. Here we take a look at what’s on offer in hot and cold drinks – from tea and coffee to juices

Stir up excitement with your drinks offering

Tea

“The UK’s hot beverage market continues to thrive, in fact customers are now indulging more than they were before the recession,” says Dorothy Sieber, Tetley Marketing Director OOH EMEA. “Over the past decade, hot beverage varieties have increased enormously with consumers taking an interest in different blends and styles from around the world.

Tea is one of the most popular hot beverages in the UK, with 165 million cups consumed a day compared to 70 million cups of coffee. This indicates that although the UK is immersed in coffee culture, Brits are still buying their favourite brew out of home. Therefore it is important for quick service operators to maximise opportunities by providing a strong tea offer.

“A key driver of demand for out of home more generally has been consumers’ increasingly busy lifestyles,” comments Dorothy. “Tetley is responding with its On The Go complete beverage solution. Perfect for customers looking to take a hot beverage with them on their way to work or leisure activities, it raises standards with its double-walled cups, for better insulation, sip lids to prevent spillages and drawstring teabags to eliminate drips.

“Throughout out of home dining, consumers are increasingly looking to

explore new flavours and experiences, so it’s vital to offer them new blends of tea. For quick service operators to develop a reputation as a renowned tea provider, and set them apart from the competition, a selection of seven to eight blends is advisable.”

Dorothy says that Black Tea, Decaf Tea and Redbush are bestsellers and should remain at the heart of any menu. However, she is quick to point out that Green and Fruit or Herbal teas are also increasing in popularity too with sales, according to Kantar World Panel, up in the last year by 19 per cent and 15 percent respectively. Tetley believes that its teas such as Tetley Summer Berry and Green Tea with Lemon will appeal to this demand.

“One of the most important trends affecting the market is customer demand for breakfast out of home,” says Dorothy. “According to Allegra Strategies’ Eating Out Panel for Quarter Three,

“Over the past decade, hot beverage varieties have increased enormously with consumers taking an interest in different blends and styles from around the world.”

2013, average spend is rising, making it a highly profitable opportunity, as evidenced by some of the biggest chains in the business choosing to open their doors a few hours earlier.

“More than a third of all the tea consumed throughout the day is at breakfast, so quick-service outlets can offer a morning meal deal which upsells the punchy taste of Tetley English Breakfast Tea alongside mellow breakfast foods such as Scrambled Eggs and Smoked Salmon served in a bagel or English muffin.

“It is essential that outlets promote their tea offering. The Tetley Tea Academy is packed full of useful advice for operators, including tips for enhancing their tea offer through social media, loyalty schemes and Tetley’s free of charge POS, to which operators can add their logo alongside the trusted Tetley brand.”

To find out more about the Tetley Tea Academy visit www.tetleyteaacademy.co.uk.

Brand new research*, commissioned by Taylors of Harrogate – owners of the world-famous Yorkshire Tea brand – revealed that 57% of UK tea lovers feel that tea served out-of-home is too weak, while a whopping 67% of consumers say they would never return to an outlet that served them a bad cup of tea. Dare to offer up a substandard brew in the North of England – the biggest combined


Menu ideas(3.3) and North East (3.2) finish a close second and third, respectively.

Statistically, men drink more cups of tea per day than women (3.2 vs. 2.9) while, as a group, the over-70s consume 60% more tea than the 18-25s.

Taylors of Harrogate has produced a handy infographic featuring all of the findings on why operators should make it a proper brew which is available to download at www.taylorsoutofhome.co.uk/yorkshire-tea/uk-thirsty-for-a-proper-brew.asp

With a choice of Yorkshire Tea original blend, Gold blend, Decaf – as well as a hard water variety – Yorkshire Tea guarantees operators and their customers a proper brew wherever they are in the UK.

The Drury Tea & Coffee Company, London-based speciality tea blender and coffee roaster, has announced the launch of a new range of high quality tagged and enveloped teabags under the Drury brand. The new range will appeal to a broad cross section of market segments including coffee shops, bars and, in particular, hotels for lounge and bedroom service.

Available in a choice of five different varieties: English Breakfast; Earl Grey; Green tea; Camomile and Peppermint, each is packed in an attractively designed colour-coded plasticised envelope for extended shelf life. The traditional Drury blue background is flashed with a colour coded strip to differentiate the varieties.

Envelopes are packed in individual boxes of 50 with a wholesale price of £2.95. Alternatively, outers of 5 x 50 teabags cost just £13.95, which equates to only 5.6p per cup.

consumers of tea in the UK – and that figure rises to 73%!

The research delved into the habits of the 84% of the UK population who regularly consume tea and found that the UK is united in its recognition of the Yorkshire Tea brand (98%), with 63% revealing that they would purchase it out-of-home if it was available on menus. Crucially, a further 46% said they would pay more for a cup of Yorkshire Tea, giving operators an easy way to satisfy the demand for a proper brew out-of-home and profit in the process.

John Sutcliffe, Out of Home and Convenience Controller, Taylors of Harrogate, comments: “Our nationwide research reinforces something we have understood for some time – proper tea can be a proper earner!

“The stats demonstrate that the discerning British public will vote with their feet if they are served a weak brew; Yorkshire Tea has the renowned strength and flavour to satisfy those searching out a better brew and the brand recognition to help operators make hot drink menus work harder.”

When it comes to drinking tea in the UK, the research found that the people of the West Midlands are the undisputed champions, consuming on average 3.5 cups per person, per day, while at just 2.5 per person, Londoners drink the least. The provinces of the North West

“Tea is one of the most popular hot beverages in the UK, with 165 million cups consumed a day compared to 70 million cups of coffee”

New Lyons Classic Chocolate


“This is a welcome addition to our tea range and complements our extensive range of pyramid teabags,” says Drury Director, Marco Olmi. “They are going to find a niche in many types of catering and retail outlets.”

Coffee and hot chocolate

UCC Coffee UK & Ireland (formerly United Coffee UK & Ireland), the total coffee solution provider, has launched two new varieties of Lyons hot chocolate.

The new hot chocolate is available in either Classic or Fairtrade Dark flavour. These new products mean that indulgent drinks can be created to meet the

growing consumer demand for variety in hot drinks menus.

The two new products add to Lyons’ out of home coffee range, which includes smooth and silky Italian Espresso and intense Café Mocha.

Elaine Higginson, Managing Director of UCC Coffee UK & Ireland, says: “Last year, hot chocolate was added to the Office for National Statistics’ Basket of Goods and Services1, which shows that the drink has become mainstream rather than an occasional treat. Operators need to take advantage of this growing demand by creating an extensive hot drinks menu, which includes a premium-

Menu ideas

Tagged and enveloped teabags

tasting hot chocolate - our new Lyons hot chocolate fills that gap.

“Our Classic hot chocolate with its rich taste, is versatile as it can be served on its own or in a mocha or a luxurious finish on a cappuccino. The Fairtrade Dark variety, apart from its delicious taste, ticks all of the boxes when it comes to provenance and sustainability.”

Lyons Classic and Fairtrade Dark hot chocolates are available in 2kg catering tubs exclusively from United Coffee UK & Ireland.

UCC Coffee UK & Ireland adopted their new name after a rebrand which


Menu ideas

was carried out to help align the brand globally and reflect the company’s expanding portfolio of products and services as one of the UK’s leading ‘Total Coffee Solution’ provider. “The name change will give us a single identity around the world and a strong base to move forward,” commented Elaine. “As well as the new logo, we’ve also included a new strapline ‘The Total Coffee Solution’. But only the name is changing. Our new brand identity won’t change who we are.”

From syrups to sauces

“Coffee remains one of the most popular hot beverages for the UK customer, with an estimated 1.7 billion cups of coffee consumed out-of-home per year,” says Steph Goldie, Brand Manager, DaVinci Gourmet. “The sector has seen consistent growth over 15 years, however changes in consumer habits have led to a shift in the type of coffee preferred and customers now expect their tastes to be catered for wherever they are.”

Steph says that the number of consumers that like to try new beverages is growing as more options become available. In fact, 35% of customers consider themselves adventurous in their coffee choices. Lattes are proven to be the most popular, with 29% of consumers having enjoyed one on their last visit to a coffee shop, according to the Allegra Project Café13 Report.

“DaVinci Gourmet syrups can be used to add flavour to speciality drinks ranging from lattes and cappuccinos to hot chocolates,” explains Steph. “Syrups include Chocolate, Butterscotch, Gingerbread and Chocolate Mint. Other

flavours such as English Toffee Nut, Spiced Chai and Hazelnut can also be used to revitalise menus.

“Traditional hot chocolate is emerging as a popular choice, with a 5% rise in consumption in 2013 compared to the year before, as consumer demand for premium products and personalisation continues. Operators are able to cater for this trend by offering a variety of flavour combinations, which are key to adding variation to a menu. For example DaVinci Gourmet Chocolate sauce and White Chocolate sauce can be combined with syrups like Raspberry, Orange and Strawberry to expand and differentiate a drinks menu.”

With soft drinks having universal appeal, Steph believes that it’s important for operators of all kinds to stock these. “In 2012 the market was valued at approximately £1.7 billion, showing the popularity of this type of drink,” says Steph. “For caterers in environments where alcohol cannot be served such as workplaces or hospitals, they will be

“Coffee remains one of the most popular hot beverages for the UK customer, with an estimated 1.7 billion cups of coffee consumed out-of-home per year”


Natural juices

Suffolk based drinks manufacturer James White Drinks has reinvented its Manic Organic range of fruit and vegetable juices to give them a longer shelf life and a bright, contemporary look. Manic Organics are a range of unusual blends of pressed organic fruit and vegetable juices – not made from concentrate and with no flavourings, sweeteners or preservatives – in 25cl PET bottles. Just 100% organic juices available in four different blends: Orange & Carrot, Pear & Ginger, Apple & Cherry, Pineapple & Lime.

The juices are filled at pasteurisation temperature to provide a shelf life of nine months without the use of preservatives. This long shelf life enables caterers and retailers to store the juices at ambient temperature, freeing up fridge space and providing the flexibility of having juices readily available to suit customer demand. Lawrence Mallinson, Managing Director of James White Drinks: “The time is right for a modern contemporary organic range of drinks to take away. With the emphasis on great taste and good looks, the new Manic Organic range will re-engage the consumer with organic produce.

“Organic food is sometimes marketed in too worthy a fashion. We think it should be fun, taste great and be reasonable value – as well as being ‘responsible’”.

Packaging developments

Huhtamaki has redesigned its range of compostable BioWare paper cups to give the products a fresh, modern appearance whilst placing further emphasis on their green credentials.

The new-look range, which includes both hot and cold cups, now features a contemporary ‘Love Nature’ logo which not only increases consumer appeal but clearly and stylishly communicates the environmental message of BioWare products.

With their premium appearance, the new BioWare Love Nature single wall paper hot cups come in four tasteful, muted tones inspired by colours from the natural world. Colours include earth, moss, sand and pebble; and are available in a mixed sleeve of the four colours. Choose from 4oz, 9oz, 12oz and 16oz sizes. A 9oz vending cup is also included as part of the range.

BioWare Love Nature single wall paper cold cups feature an eye-catchingly fresh

Menu ideas

DVG Caramel Latte

“Over the last few years, milkshakes and smoothies have grown in popularity and are now essential items on drinks menus”

the highlight of the beverages menu, although are just as relevant in other scenarios, where a good selection demonstrates caterers’ attention to detail.”

DaVinci Gourmet believes that its smoothies, syrups and sauces allow operators to increase their profit margins by offering speciality soft drinks, rather than pre-packed options. “When used together, they achieve an elegant presentation that surpasses consumers’ expectations of a soft drink,” enthuses Steph. “With their outstanding taste and appearance, they give a premium perception to soft drinks as well widen operators’ offers.

“Over the last few years, milkshakes and smoothies have grown in popularity and are now essential items on drinks menus. Milkshakes have infinite taste combinations and operators can blend DaVinci Gourmet sauces, available in Chocolate, White Chocolate, Caramel and Strawberry, with milk and ice cream for a rich, creamy shake.”

To add extra excitement, DaVinci Gourmet suggests adding crushed biscuits, sprinkles, whipped cream or DaVinci Gourmet’s desserts sauces and give the shake a suitable name with tasting notes, which will allow cafes to charge a premium for these beverages.


Menu ideaslime coloured logo – a vibrant design sure to brighten any beverage service. Sizes available include 12oz, 16oz and 22oz. Just over two years ago, leading North West independent vending operator, Bensons Vending took the step of changing from plastic to paper cups across all of its vending sites. As part of a drive to improve the overall drink quality and the consumers experience, Bensons also changed its beverage ingredients at the same time, moving entirely from coffee whitener to milk powder. Since then the company has taken further steps to ensure it provides the most memorable of beverages.

Commercial Director of Bensons Vending, Matt Haselden has a very clear focus when it comes to Bensons’ product offering. For Matt, it’s all about quality: “The improvements in our beverage offer has created a better consumer experience. By changing solely to paper cups and skimmed milk powder, we have ensured that anybody buying a hot beverage from a Bensons Vending machine is guaranteed a quality drink.“We decided from the outset that all

our consumers would appreciate these improvements and decided to roll out the paper cups across all sites.

“We service sites in a wide variety of places as we serve the education, leisure, health and commercial sectors. It was important to us to that our standard offering should be significantly better than the average vending hot drink. Benders Paper Cups was already established as our paper cup supplier and we were happy to introduce their cups across all of our machines.”

Bensons’ innovative approach didn’t stop there. The company wanted to explore ways in which it could

communicate its brand to make it stand out so that end users would know who was supplying this level of quality. Working with Benders, Bensons decided to inject a little colour into the mix in the latter quarter of 2013 to focus attention on the improved paper cups in use. Matt explains: “Initially we introduced a bespoke printed cup, with the Bensons Vending logo in our corporate blue colour. However we were keen to do something different without losing the brand identity.

“Having discussed our options in detail with Benders, we decided to introduce additional colours of red, orange and purple to the existing blue. These coloured cups are run consecutively, giving a multi-coloured stack of vending cups. Using a selection of colours means that customers are surprised by what colour cup they get with each purchase and it makes the logo stand out more.

“It’s a fun way to play with the brand without changing it and we believe that we are the only vending operator to do this which gives us yet another USP and makes our brand more memorable.”

Exhibition news

Hotelympia 2014, the UK’s biggest

“Sales for the coffee shop sector grew last year by 9.3% and saw outlet growth of nearly 5.9% thanks to outlets regularly ‘refreshing’ their offer”

DVG Classic syrups


hospitality tradeshow, is set to welcome a raft of specialist coffee and tea exhibitors through its doors this month (28th April-1st May), buoyed by news of a boom in the high street coffee shop sector which, according to new research**, is one of the most successful growth areas of the UK economy.

The wave of exhibitors offer visitors the chance to buy into the coffee shop boom and meet with some of the most respected, relevant companies servicing this burgeoning marketplace, all under one roof.

Exhibitors include: the iconic Nespresso UK; renowned coffee brand, Carte Noir; owners of the world-famous Yorkshire Tea brand, Taylors of Harrogate; high end coffee machine manufacturers, La Cimbali, La Spaziale and Melita; tea and coffee merchant, Whittard; equipment and coffee supplier Mokarabia UK; Tudor

Tea and Coffee; grinder manufacturers, Ditting Mahlkönig UK; the award winning Newby Tea, and Birchall Tea – suppliers of quality, east African, single estate teas.

Toby Wand, Managing Director at Hotelympia organiser, Fresh Montgomery, said: “The latest figures show that the coffee shop sector is a true hospitality success story and so it’s tremendously encouraging that we are able to welcome – and welcome back – a number of key exhibitors who ply their trades daily in this vibrant sector.”

Menu ideasThe 2013 Project Café 13 UK report, from strategic analysis company Allegra Strategies suggests that sales for the coffee shop sector grew last year by 9.3% and saw outlet growth of nearly 5.9% thanks to outlets regularly ‘refreshing’ their offer.

The research concludes with the prediction that the coffee shop sector will be worth £8.7b by 2018 across 20,500 outlets (with £4.1b of that focused on the predicted 7,000 branded shops).

Visitors can go to www.hotelympia.com to see how the show can benefit their business and register now for a free ticket, saving the £25 entrance fee.

* Toluna Research, December 2013 Office for National Statistics, Consumer Prices Index and Retail Prices Index: The 2013 Basket of Goods and Services

** 2013 Project Café 13 UK, Allegra Strategies

“With soft drinks having universal appeal... it’s important for operators of all kinds to stock these”

Huhtamaki - Love BioWare cold cups


Situated in a prime position, and having traded for over 20 years, Sandwich Royale in Queen St, Exeter, is now for sale through Stonesmith of Exeter.

Sandwich Royale has an excellent reputation and established client base, with repeat trade from locals and visitors alike. It benefits from being close to Exeter College and numerous office and residential premises. The vendor has owned the business for the past 6 years but is now looking to sell due to other business interests.

Sandwich Royale sells a variety of fresh products such as sandwiches, baguettes, baps, pasties, sausage rolls jacket potatoes, cakes, confectionary, crisps and hot and cold beverages. Through personal choice, owner trades to suit his own requirements and restricts opening to 5 days a week only, from 7.30am to 3pm. There is however scope to expand the business with weekend trading, outside catering and/or sandwich delivery, for which there is a demand.

The property comprises a double fronted lock up unit, in a kiosk style, with a glass fronted servery, a preparation area with sinks etc and ancillary equipment. It has a considerable commercial advantage due to its visible trading position and location.

A leasehold unit, Stonesmith are looking for offers off a guide price of £65,000. Full details are on the web site www.stonesmith.co.uk and further information and viewing available by calling 01392 201262.

Charming Grade II Listed Building (circa 1750). Fronting High St with large shoppers car park to rear. Tastefully furnished with initial split-level seating for 34, sep rear dining/functions room seating 27 overlooking enclosed rear trade garden, with seating for up to 30 people. Catering kitchen. Offering a traditional English menu (approx. 15% take away). Enjoying steady all year round local trade. Run under p/t supervision of Vendor. Open congenial hrs (9am/4.30pm) – 7 days. Scope for evening opening & to exploit license. £79,500 + S.A.V. (Ref. C.3522) *PRICE REDUCTION*For Further information please call Andrew Greenwood Business Transfer Agents on 01794 522228 or visit www.acgreenwood.co.uk

High turnover traditional fish and chips takeaway located on local neighbourhood shopping parade with national supermarket, national bookmakers,national pharmacy, dentist, etc. Free customer car park. Shop located on very large housing estate with approximately 5000 houses. Shop in monopoly location.

Current owners have built up an enviable reputation. Award winning family run shop. An immaculately fitted shop to the highest possible standard with no expense spared at an advised cost of £100,000.

County Durham. Viewings highly recommended.

Rent £9,000 pa, 20 year lease. Guide price £169,950 leasehold.

For further information please call Ney Commercial on 01642 762710 or visit www.neycommercial.co.uk

Day time café/restaurant & tea rooms

Traditional fish & chips takeaway

Property

Highly profitable sandwich bar, ideal for first time buyers

Property Our property pages highlight businesses for sale, nationwide!


TRADITIONAL FISH & CHIPS TAKEAWAYCounty DurhamHigh turnover traditional fish and chips takeaway

Guide Price: £169,950 leaseholdDetails: www.neycommercial.co.uk

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Property Focus

To advertise in this feature contact Sandra on freephone 0333 003 0499

Nutmeg HouseBridgwater, SomersetType: Licensed café and restaurantDeceptively spacious Grade II Listed propertyPrice: £395,000Details: www.stonesmith.co.uk

Sandwich businessNear FarehamLorem: Sandwich manufacturers & delivery3 large van rounds to local businessesPrice: OIRO £100,000 + S.A.V.Details: www.acgreenwood.co.uk

Jamie’sExeter, DevonType: Licensed cafe barLocated in an affluent part of ExeterPrice: £35,000Details: www.stonesmith.co.uk

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PIZZA TAKEAWAYCounty ClevelandVery high turnover pizza takeaway located in County Cleveland

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What’s new


What’s new

Keep up to date with this month’s new products

Pressure cookersCream Supplies’ new Luna Pressure Cooker is made from quality, 18/10 stainless steel with an aluminium core to the base and is compatible with all cooking surfaces, including induction.

Its lid is unique on two counts - it can be placed on the pan in any position as it has no specifi c lock-in point and the easy-grip handle/lock can be used with one hand. An interlock prevents it being opened until pressure has reduced to a safe level.

The biggest of the three sizes, at 23 litres capacity, is the largest pressure cooker available in the UK although 15 litre and 10 litre models are also available.

Company: Cream Supplies Product: Luna Pressure Cooker Contact: 0845 226 3024 www.creamsupplies.co.uk

Company: Nisbets Product: Vogue Cast Iron Oven to Tableware rangeContact: 0845 140 5555www.nisbets.co.uk/brand/Vogue

Oven to tableware rangeLabelling & ticketing

Labelling & ticketing expert Planglow has added fi ve new display items to its 400+ product range off ering new presentation options both in and around the chiller: Deli Tickets and Shelf Edge Cards in Both Gastro and Natural Collection’s, plus wipe clean Deli Ticket Protectors.

The new Natural products join Planglow’s best-selling Natural Collection, supporting caterers in extending a rustic natural look to salad bars, deli counters and shelf edges. While the new chalk on slate framed ticketing items from Planglow’s popular Gastro Collection, bring a more premium, gourmet feel.

All four products can be overprinted with a logo, price and product description.

Company: Planglow Product: Deli Tickets/Shelf Edge Cards/Deli Ticket ProtectorsContact: 0117 317 8600 www.planglow.com

Off ering practicality and style, the new Vogue Cast Iron Oven to Tableware range comes in a variety of designs, capacities and colours, and is ideal for use both front and back of house.

The traditional round design lends itself perfectly to meats, stews and casseroles, whilst the gratin and rectangular roasting dishes are ideal for everything from lasagne and pies to fruit crumbles and other baked desserts. They can also be used to present side dishes such as potatoes, rice or vegetables.

With a ceramic base suitable for all heat sources including gas, electric and induction, the range also features stainless steel handles.

Washing machines

Drawing on tried and trusted technology the new Whirlpool 3LWTW5550YW American style commercial top loading washing machine off ers the best in durability and reliability. It also features Whirlpool’s exclusive 6TH SENSE technology which recognizes the size of the load through special sensors and automatically adjusts the use of water, energy and detergent to ensure outstanding results and optimal use of resources.

The unit also features a new ‘Smart’ agitator washing system which incorporates a specially designed plate at the bottom of the drum that moves independently to the wash basket creating a dual washing action and an extra blooming motion for clothes, ensuring better fabric care.

Company: Alexanders Product: Whirlpool 3LWTW5550YWContact: 01264 333388 www.alexanders-direct.co.uk

Spiced jam

Liven up your menu with the tantalising and unique fl avour of Redpepajam. Part of the Rio Pacifi c range from Funnybones Foodservice, the specialists in American and Tex Mex Foods, Redpepajam is a sweet, sour and mildly spiced jam made with red peppers that offers real versatility as a dip, sauce or glaze.

Redpepajam is a unique recipe developed by Funnybones that is hot and sweet, and ideal for jazzing up an array of foods with ease. Simply use as a dip to accompany starter dishes such as tempura prawns or stuffed jalapenos, or pair with side dishes such as onion rings or breaded mozzarella sticks.

Company: Funnybones Foodservice Product: RedpepajamContact: 01707 321321 www.funnybones.co.uk

Contact:

Issue 7 April 2014 | 49Issue 7 April 2014 | 49

What’s new

Fondant rollers Company: Jestic Product: Somerset CDR range of fondant rollersContact: 01892 831 960 www.jestic.co.uk

Company: Cream Supplies Product: Natural Essential Flavouring OilsContact: 0845 226 3024www.creamsupplies.co.uk

Flavouring oilsCheese

Specifi cally developed for use on pizzas, Galbani Mozzarella Cubetti consists of small cubes of the fi nest Italian mozzarella that can be scattered across the base for consistent coverage.

Ideal for casual dining outlets or restaurants looking to off er the very best Italian cuisine, the low moisture content of Mozzarella Cubetti gives an even melt, giving a smooth fl avour to complement accompanying toppings; while the pale colouring and distinctive elastic stretch adds to the authentic Italian experience.

Packaged in 4x 2.5kg packs, Galbani Mozzarella Cubetti comes in practical rigid plastic trays, meaning it can be taken straight from the fridge to the prep area.

Company: Galbani Product: Mozzarella CubettiContact: www.lactalisfs.co.uk

Produced from pressed plants or fruits and then purifi ed, Natural Essential Flavouring Oils have a clean and sharp fl avour. They are ideal for fl avouring sweet foods like chocolate, ganache, desserts, cakes and biscuits but are also suitable for savoury dishes such as marinades and sauces.

They have a shelf life of around a year (six months once opened) and very little is required as the fl avours are so intense, making them excellent value.

Available in Orange, Lemon, Lime, Cinnamon and Mint they come in 30ml glass bottles with a pipette for ease of use. Each bottle contains approximately 800 drops and costs £5.95 (zero rated VAT).

See your product here!Want to see your new product or piece of equipment in What’s New?

Then call Ian James on 0208 1446170 or 07805 543110. Alternatively, email [email protected]

Perfect for self-service breakfasts, the ST500A Sycloid makes crumbs of the competition thanks to its clever use of cycloid motion to move the toast around the elements in a smooth, seamless stream. It uses a unique drive chain system, and also ensures whisper-quiet operation.

The 13-amp, robust stainless steel machine can handle up to 500 bread slices an hour, and will even accommodate slices up to 30mm thick. An intelligent autosense feature detects a slice being placed into the machine and automatically initiates the toasting process and the heat setting and speed control can be pre-set by the caterer to suit the bread type.

Toasters Company: Metcalfe Catering Equipment Product: Roband ‘Sycloid’ toasterContact: 01766 830456 www.metcalfecatering.com

Napkin dispensers The updated Xpressnap® range of napkin dispensers from Tork have an extra dimension that offers caterers a secret weapon in the battle to raise profi le and promote product.

The easy-to-operate AD-a-Glance tool gives operators the freedom to create their own advertising and promotional material in minutes and load it onto the side of the napkin dispenser.

“AD-a-Glance opens up a whole new way of in-house marketing which is easy, accessible and can be created speedily on a home computer,” says Rebecca Blake, Product & Segment Manager at SCA Hygiene Products UK who manufacture Xpressnap® napkin dispensers under the Tork brand.

Company: TorkProduct: Xpressnap® rangeContact: www.tork.co.uk

The Somerset CDR range of fondant rollers provide an ideal appliance for caterers looking to enhance the quality of their in-house baking, on a compact footprint. Available with a choice of synthetic or metallic, hard chrome plated rollers, the range features two easy to use, easy to clean appliances, the CDR 600F and the smaller CDR 500F.

The Somerset fondant roller range provides the ideal solution for any establishment looking to introduce or develop speciality baking and dessert production to complement their current offering. Both models feature compact designs, easy to use operation and spring loaded scrapers for easy removal and cleaning.

Dates for your diaryGet your diary out and fi ll it up with key events taking place in foodservice over the next few months. There’s plenty to keep you busy!

LocationYORKSHIRE EVENT CENTRE

Harrogate Speciality Food Show

June2014

22nd-23rd

The Harrogate Speciality Food Show, the north of England’s largest gathering of artisan and speciality food producers, will take place at the Yorkshire Event Centre on 22nd and 23rd June 2014.Open to the trade only, the show attracts buyers from far and wide who come to meet and place orders with producers - many launching products for the fi rst time at the show. Also for the fi rst time, there will be an opportunity to watch Great Taste judges, who will be blind-tasting food and drink entered into the world’s most respected food accreditation scheme.John Farrand, organiser of the show and MD of the Guild of fi ne Food explains: “Great Taste is growing each year and the Harrogate Speciality Food Show provides an ideal location for our judges to gather.“Visitors to the show will be able to see just how much work goes into judging Great Taste and how our judges work in teams to blind-taste each entry. We are also very pleased to be working with food group Deliciously Yorkshire which will be running ‘Meet the Buyer’ events alongside the main show

area. This presents even more valuable business opportunities for exhibitors and buyers.” Over 150 exhibitors will be at the show which last year attracted over 1,000 buyers ranging from delis to chefs, garden centres to farm shops, hamper companies to coff ee shops, restaurateurs to publicans.A two day event, The Harrogate Speciality Food Show programme includes: food demonstrations by respected chef Stephanie Moon, Deliciouslyorkshire@Harrogate Speciality Food Show, Cracking Christmas workshops, and fi nefoodlive! the Guild of Fine Food’s live, interactive theatre of teach-ins and workshops including a Dragon’s Den style event where food producers have an opportunity to pitch their products to infl uential food buyers.To keep updated, exhibitors and visitors planning to come along are advised to follow @guildoffi nefood using the hashtag #hazzer. To register your interest, contact Sally Coley on 01747 825200 or email fairs@fi nefoodworld.co.uk.

LocationOLD TRUMAN BREWERYBRICK LANE, LONDON

London Coff ee Festival

April2014

3th-6th

The London Coff ee Festival celebrates London’s bustling and vibrant coff ee scene. With over 20,000 visitors expected, The London Coff ee Festival promises to be an unmissable event for discerning coff ee lovers and those working in the coff ee scene. The festival will feature over 250 artisan coff ee and gourmet food stalls, tastings and demonstrations from world-class baristas, interactive workshops, street food, coff ee-based cocktails, live music, DJs, art exhibitions and much more.Visitors will also gain access to Milk & Sugar, The London Coff ee Festival new feature showcasing some of London’s most inspirational brands spanning

from fashion to design and food. The London Coff ee Festival is also proud to be the offi cial launch event of UK Coff ee Week™.There will be two industry days held on 3rd and 4th April from 10am- 5pm. The event will launch to the public from 5:00pm on Friday 5th April with the session running from 5pm-8pm and then an Espresso Martini Launch Party from 8pm-10pm (please note some festival zones will be closed during the launch party).Visit www.londoncoff eefestival.com for more information and to book tickets.

LocationEXCEL LONDON

Hotelympia

2014

28th April-1st May

Hotelympia is the UK’s largest foodservice and hospitality exhibition and the most eff ective platform to reach senior buyers from across the industry.It brings together professionals from equipment, food & drink, tableware, interiors, bathroom & spa, and technology in one unique event. It’s the largest UK foodservice and hospitality exhibition in terms of volume and breadth.This year will see the largest gathering of dedicated catering equipment suppliers in the UK in the last ten years, each demonstrating the latest and most innovative light and heavy equipment products and services on the market. This dedicated section runs in exclusive partnership with CESA

(The Catering Equipment Suppliers Association) with more CESA members exhibiting than ever before.Also, don’t miss Salon Culinaire, the world famous chef competition, with over 700 of the UK’s top chefs competing against each other in Salon Display, Live Theatre, and La Parade des Chefs.A uniquely social environment, Hotelympia brings together the broadest range of future trends, fresh talent and new ideas to help the UK foodservice and hospitality industry push the boundaries in quality, innovation and sustainability.Find out more about the event by visiting www.hotelympia.com.

LocationOLYMPIA, LONDON

Caff è Culture Show

May2014

14th-15th

The Caff è Culture Show remains the only event in the UK dedicated to the café industry which will introduce you to the suppliers of those all-important products to set you apart and drive customers through your doors.The Show returns to London’s Olympia on 14th & 15th May and here you can learn how to improve your coff ee making skills in our barista training demos

and attend their free seminar sessions – including a panel discussion on how to successfully deliver a quality coff ee and tea off ering when it’s not your core business. Secure your free ticket today by visiting www.caff ecultureshow.com/book



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Issue 7 April 2014 | 52Issue 7 April 2014 | 52

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mobile catering focus on marketing menu ideas · 2014-04-08 · into digital sales, smart use of...

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