Out of home magazine — OCTOBER | 2019

can do HOW TO MAKE YOUR SALES OF SOFT DRINKS SOAR!

OCTOBER | 2019 New Speed Convection Oven | SCV-2 Small Footprint, Stackable, Fast. Exceeding expectations everytime.

CONVECTION OVEN BAKE OR ROAST +

GRILL CRISP+ OR TOAST

MICROWAVE HEAT OR DEFROST

Innovative stackable feature that doubles your cooking capability simply adding a second oven, with no additional working space required. Panasonic SCV-2 allows optimal ease of maintenance and great cooking performances, whilst maximising profitability.

Product live demonstrations available

FOR INFORMATION AND BOOKING Email: [email protected] www.panasonic.co.uk/pro-cooking Twitter: @panasonicmw 3

Welcome Welcome

Published by: H2O Publishing, Joynes House, New Road, Gravesend DA11 0AJ Tel: 0345 500 6008

www.oohmagazine.co.uk @OOHmagazine

Managing Director The news that the American fast food giant Chick- Jamie Robbins

Divisional Director fil-A landed in the UK for the first time recently has Rob Molinari 07850 797 252 certainly ruffled some feathers. The fried chicken [email protected] specialist, which is, by sales, the third largest fast Twitter: @RobMolinari Director Daniel Hillman food chain in the States, isn’t coming under fire 07833 248 788 [email protected] from concerned anti-obesity campaigners, though, Twitter: @hillmandan Director but the LGBTQ community. Marc Sumner 07730 217 747 [email protected] Chick-fil-A as a business is so grounded in the Christian principles of its founder, S. Truett Twitter: @sumner_marc Cathy, that the Reading outpost, like every one of its 2,300 Stateside stores, will close on Classified Sales Sue Stunt Sundays. Not the end of the world, you might think – apart from maybe for its more hungover 01474 520 243 [email protected] potential patrons – but this outlook has dovetailed with the company’s chief operating officer, Editor Dan T. Cathy (son of S. Truett), making unfavourable comments about same-sex marriage Henry Norman 01474 520 248 that hit the headlines back in 2012. [email protected] Twitter: @HenryHNorman They’re probably best not repeated here, but the company, even more bizarrely, also Editorial Director has an established history of making large financial contributions to organisations that Tristan O’Hana oppose the LGBTQ community. These included one now disbanded outfit that promotes Features Writer conversion therapy (a discredited ideology that claims that people can be ‘cured’ from Gemma Bradish being gay). Contributors Jane Renton, Jennifer Campbell, A spokesperson has responded to UK opposition by saying that his company is “represented John Kirkwood, Rob Kelly and Barbara Alves by more than 145,000 people from different backgrounds and beliefs and welcomes everyone”. Design The out of home industry is a cornerstone of the community in this country and should be truly Marc Ayres Matt Bailey open to all; so whether Berkshire-based customers are more swayed by these words, or the Wiktoria Armstrong Caspian Reynolds company’s previous actions, will likely have a large say in deciding if Chick-fil-A’s alleged inten - Production tion to spread its wings nationwide ever truly make it off the ground. Hannah Broad

Printed by Buxton Press

The company has an established history of making large financial contributions to organisations that oppose the LGBTQ community The paper used within this publication has been sourced from Chain-of-Custody certified manufacturers, operating within international environmental standards to ensure sustainable sourcing of the raw materials, sustainable production and to minimise our carbon footprint.

Oohmagazine.co.uk | @OOHmagazine

5

Oc Connt 2019 Contents

The big interview 12 Scott Dodgson, account director, Savanta

Operator profile – Café Soft drinks, juices, smoothies and water 16 Maison de Moggy 25 Can do

News Street food focus Market insight Recipe 06 22 Claw 43 Future trends 48 Pear lemonade

National Breakfast Awards Operator profile – Street food Legal Food for thought 10 Garry Seymour, The Jolly Sailor Inn 34 Sugoi JPN 44 Attracting investors 58 Sustainability

BITES Soups and sandwiches Reader offers 18 High street trends 38 Hearty heroes 45 Win Thorntons hot chocolate!

Dates for your diary From the front line New products 2 1 42 Brexit 46

Oohmagazine.co.uk | @OOHmagazine 6 News The n-Oohs

Brunch is booming!

National Breakfast Awards now open for brunch! Henry Norman, editor of organisers OOH magazine, said: “The Awards have The National Breakfast Awards are set to return to London for their third annual been a great success, but we can’t wait for the new extended event and all of outing on 29 th January 2020 – and they have been extended to incorporate the the exciting operators and dishes that can now step up to the plate. Brunch is buoyant brunch category for the first time! So, whether you serve up your culinary booming and we are sure that this addition will make 2020 the best – and tastiest creations with sauce or champers, with toast or a toast, your entries are now – event yet.” invited for the 2020 National Breakfast and Brunch Awards. Running alongside the main event once again will be the Bloody Mary Challenge Now in its third year, the event invites chefs from across the out of home, in association with TABASCO®. Finalists will get to show off their flair and creativity pub and bar, casual dining and hotel sectors to compete in a series of breakfast through their signature recipe, as well as being put to the test in the Technical and brunch challenges. The 16 finalists will then be tasked with creating their Round. Excitingly, for the second year running, the maker of the champion concoc- speciality breakfast or brunch for our judges using their own ingredients. tion will win a trip to Avery Island, Louisiana! Chefs will also get to battle it out in the Technical Round using products For more information and to enter, go to www.breakfastbrunchawards.co.uk. supplied on the day. The deadline is 13 th December 2019.

3m Costa Express recently Most loved eating out brands revealed in major new study gave away The Top 100 Most Loved Eating Out Brands have been revealed, Other key takeaways from the research: based on the opinions of 100,000 diners from across the UK. • The greater the love, the greater the dining frequency; for a over 3m As well as listing which eating out brands consumers are most 7% increase in brand love, there’s an extra visit per customer individual in love with – from the 100th place all the way to the number one • A single point increase in love of a brand equates to 4.6% cups of spot – the new study also proves that a consumer’s love of an uplift in eating out footfall eating out brand is pivotal to its success. • Younger people are more likely to love a brand than coffee, The exclusive data has been collated from BrandVue Eating older people from more Out, which is run by Savanta, the global intelligence business, and • Quick service restaurants are the most loved type of is based on the opinions of 100,000 consumers. In association restaurants in the UK, and have the most visits than 8,500 with H2O Publishing, the findings and league table of brands is • UK consumers eat out around three times per month and visit machines now available to download for free. 35 eating out brands a year Businesses such as Wagamama, Miller & Carter, Five Guys • The UK consumer loves an average of 1.2 eating out brands across the and Franco Manca all appear in the Top 20, but operators will only at any one time UK, as part know the full Top 100 rankings by downloading the report. Savanta is part of the Next15 Group. To access the The research shows that almost a quarter (23%) of visits to an eating full report, visit www.savanta.com or contact of Free out venue depend upon how much a customer loves the brand. [email protected]. Coffee Day.

Oohmagazine.co.uk | @OOHmagazine 7 News

Imbiba invests a further £2.5m in Farmer J

Imbiba recently invested a further £2.5m into Farmer J, alongside an additional £250k at its existing two sites in the City, as well as opening a new outlet in Canary Wharf in from other existing shareholders, in order to support its expansion across the UK. The February. The company’s fourth shop, by Liverpool Street Station, opened recently. small fast-casual chain has a strong pipeline of new sites coming to market, with the A spokesperson for Imbiba said: “We are delighted to be working with the Farmer focus continuing to be on areas of central London with a high density of workers. J team at such an exciting time in the company’s journey and are looking forward to Over the last year, Farmer J has reported double digit like-for-like sales growth seeing the brand continue to grow across London and the UK.”

Deliveroo revenue rises by £200m in 2018

Deliveroo’s financial accounts for 2018, which were released recently, showed that sales rose by £200m, as the company approached global revenue of almost £500m in just its sixth year of deliver - ing food to hungry customers. Global sales rose to £476m for the year to 31 st December 2018, an increase of 72% (£277m in 2017). Gross profit jumped 42% to £91m (£64m in 2017) following increased order volumes, an enhanced customer offering and continued growth in more mature markets. The company has continued to invest heavily in its service as it looks to expand its operations and deliver more meals from local restaurants. 2018 saw Deliveroo launch in two new markets: Taiwan in September, followed by Kuwait in November. The company also looked to deepen its offering within existing markets, opening in more than 250 new towns and cities. Will Shu, Deliveroo’s co-founder and CEO, said: “We are growing from strength-to-strength and expanding across our markets as more and more people want amazing food delivered straight to their door. We’re focused on our mission of becoming the definitive food company, and we’ve continued to invest heavily in expansion, technology and new products to meet this ambition. “Deliveroo has come a long way in the past six years, but this is just the beginning. I can’t wait to work with new great local restaurants to deliver meals to millions more customers around the globe.” The company recently announced plans to launch in another 50 towns and cities in the UK in 2019, extending its reach to half the population in the process.

Brits flock to chicken shops and 45% in 2018 to 42% in 2019. restaurants Trish Caddy, senior foodservice analyst Well-heeled Brits are joining the nation’s chicken for Mintel, said: “An improvement in the animal shop obsession, according to the latest re - welfare of chickens is helping to attract a more search from Mintel. Over the last year alone, the affluent clientele to these restaurants and number of affluent Brits visiting chicken outlets outlets, with chicken meals typically costing and restaurants has shot up from 40% in 2018 to more than other fast food choices. More ‘exotic’ 45% in 2019. offerings, such as Korean fried chicken, are Meanwhile, those who have stable house - also broadening the appeal of chicken shops to hold finances are also now more likely to be these wealthier diners. The guilt-free indulgence enjoying the nation’s chicken shops and res - of healthier, free-range chicken has clearly met taurants. Almost half (47%) of those describing affluent consumers’ value expectations, even if their financial situation as ‘OK’ visited a chicken it costs more than a burger. shop in 2019, compared to 41% a year earlier. “Well-off Brits’ love for chicken also suits oth- This comes as the chicken segment has seen er food trends, such as eating more high-protein some worse-off consumers exiting the market. foods. This includes boneless chicken snacks The number of Brits with a challenging financial such as bite-sized fillets with dipping sauces, situation visiting chicken shops dropped from which are great for on-the-go consumption.”

Eat raises £35k wi Fit and Fed Eat recently announced that its summer campaign, which was run in partnership with Fit and Fed, an innovative holiday programme led by StreetGames, raised a grand total of £35,193.61, smashing its original target of £25k. The activity, which ran from 19 th June until 3rd September, highlighted the importance of providing real food to real people, and the relationship between nutritious food and fitness during the summer. Eat supported the charity across all channels in store and online to encourage customers to donate. Furthermore, through its charity committee, the company’s employees, from shop to head office, got involved through fundraising and volunteering. As part of the campaign, four Fit and Fed hero products, including a Wiltshire Ham and Piccalilli Bloomer (from £3.85), were sold at all Eat stores across the UK, with 25p from each sale going to the charity. A number of stores also allowed customers to actively blend their own fresh fruit smoothie using a smoothie bike, all for a £2 donation, with 100% of proceeds donated to Fit and Fed. Holly Oades, customer director for Eat, said: “We are incredibly proud to have raised over £35k for this brilliant cause, completely smashing our target of £25k. The amount we raised will help support projects to serve 5,500 meals to 350 children during the school summer holidays, which is amazing!”

Oohmagazine.co.uk | @OOHmagazine 8 News

th The Shake Shack opens 12 UK store Insta-grabs Shake Shack-Oohs recently announced that it will open Shake Shack is a critically acclaimed, Where have we been this month? itsn 12th UK store, at Brent Cross, north west London, modern day ‘roadside’ burger stand known in late 2019. The company says it will work with for its 100% Aberdeen Angus beef burgers, Follow us @OOHmagazine local purveyors, producers and artists to create griddled flat-top dogs, fresh-made frozen “a one of a kind Shack for the local community”. custard, crispy crinkle cut fries and more. Fans will be able to get their hands on all the Shack Aiming to provide a fun and lively community classics, including the signature ShackBurger and gathering place with widespread appeal, SmokeShack, in addition to special menu items the chain has earned something of a unique to the Brent Cross Shack. cult-like following around the world.

Bit early for a trademark #Cronut but #Tasty – and #Healthy – #Breakfast options on offer @dominiquean- sellondon #Eggs #Salmon #Bakery #Victoria #London Crussh launches 70% vegetarian menu Crussh Fit Food and Juice Bars has introduced an autumn range with vegetarian products making up 70% of the new menu. Alongside new product additons, the healthy food and juice chain has announced a number of changes to reduce plastics, including the introduction of Canned LifeWater, the rollout of compostable cutlery, and moving all of its sourdough toasties to a biodegradable paper bag. James Kidman, head of food for Crussh, said: “We have seen a large number of our customers moving towards a flexitarian lifestyle and our vegetarian options are now more popular than ever. Similarly, healthy protein options continue to be popular, especially at breakfast.” Brand director Helen Harrison added: “Alongside the menu revamp, we are delighted to share new measures we are putting in place to help reduce plastics. Our sourdough toasties are very popular, especially at this time of year, and we are pleased to be able to now offer them in biodegradable paper bags. Also, our compostable cutlery is now rolling Awesome #Flatbread from @flanklon- out across the business.” don @markethalls #Victoria #London #StreetFood #Food #Foodie #Fast- Casual #Meat McDonald’s rallies customers to round up their bills for charity McDonald’s has made it easier to donate to families with sick children across the UK. Ronald McDonald House Charities UK by adding a Ronald McDonald Houses provide a home away brand new ‘donate at kiosk’ option to its restaurant from home, giving families the chance to remain screens. Customers will now have the option to close to their child while they are in hospital no round their bill up to the nearest pound, or alterna- matter where they’re from. The location of these tively add 1p, 10p or 20p via the self-order kiosks in houses means that families can be by their child’s restaurant, with all proceeds going towards helping bedside in a matter of moments and maintain a degree of normal life. And with families staying an average of 16 nights, costing the charity £400 and the longest time spent at a house being 552 nights, the charity can really help to reduce both emotional and financial strain. Henry Trickey, senior vice president IT and development for McDonald’s UK and Ireland and trustee of Ronald McDonald House Charities UK, said: “Our self-order kiosks have made it quicker and Fine afternoon – with superb produce easier for our customers to order their food, so it’s – at @specialityfair #Food #Foodie only right that we use this in-restaurant technology #Foodservice #London #Olympia to make it easier to donate to the charity too. This, #SpecialityFineFoodFair coupled with our new TV advertisement, will hope - fully see even more customers donating to this wonderful cause.”

Oohmagazine.co.uk | @OOHmagazine 29th January 2020 - London Whether you serve up your culinary creations with sauce or champers, with toast or a toast, your entries are now invited for the 2020 National Breakfast and Brunch Awards!

Now in its third year, and extended to incorporate the buoyant brunch category for the first time, the event will see chefs and operators from across the out of home, casual BACK FOR 2020! dining, hotel and pub sectors competing in a series of Join us to see who is serving the challenges for a wide range of awards and prizes. UK's best Bloody Mary cocktail.

So, if you’re a real morning person, why not enter now at: www.breakfastbrunchawards.co.uk

TABASCO®, the Diamond and Bottle Logos are trademarks of Mcllhenny Co.

NB&BA_2020_final.indd 1 30/09/2019 09:54 10 Competitions

I loved the competition!

Competitions

National Breakfast Awards GARRY SEYMOUR Why did you enter the awards? We speak to the finalists We had just taken over the pub and I received an from our very own brekkie e-mail asking if I wanted to enter. As I was getting great feedback on my salmon bombe I thought battle. This month we ‘why the heck not?’! We have never run pubs before and I have only worked in kitchens catch up with Garry – never trained professionally – so thought Seymour from The Jolly it would be a great challenge. How important is breakfast to your offer? Sailor Inn in Looe, Cornwall As we only offer breakfast to our guests as part of the B&B package, I feel it’s incredibly important. It sets them up for the day. It’s important to make it visually appealing, as well as combining flavours. Just because it comes free with the accommodation, it doesn’t mean it has to be a mediocre breakfast!

What are your breakfast best-sellers? To be fair, all of our breakfasts are popular. When people have the salmon bombe, however, they are very complimentary – although some do ask where the scrambled egg is. I had one gentleman advise me that he had travelled the world and mine was the best he had tasted!

Oohmagazine.co.uk | @OOHmagazine 11 Competitions

It’s important to make your dish visually appealing, as well as combining flavours

How did you decide on what dishes to cook for the event? based round was just like being in the kitchen back at The Jolly The salmon bombe was my signature dish, so that was a given. Sailor in Looe, so it felt no different. I’d done the signature dish I also offered a Nutella and sweet chilli pancetta bagel and my many times over, so I wasn’t worried at all. Cornish bagel. I wanted something that combined sweet with spicy, so I cooked the pancetta in brown sugar and homemade Did you enjoy the competition? chilli oil. Combined with the Nutella, which was supplied as part I loved the competition! It was great to compete with some big of the Technical round, it created a tasty but unusual flavour. names and great professionals. The bagel was chosen as I was the only entrant from Cornwall. It consisted of locally-caught smoked haddock, locally-made Would you recommend that other people enter the awards? Cornish blue goats’ cheese, Cornish cream, harlequin tomatoes Absolutely! It pushes your game and makes you really think about and rocket sourced from a local supplier. what you’re doing in the kitchen. It gives you the confidence to experiment and allows you to see how others tackle their How do you stay calm under pressure when competing? breakfasts. It was a wonderful day and I gained a lot of knowledge Ha ha – I totally didn’t in the live round! However, the kitchen- and experience from it.

Oohmagazine.co.uk | @OOHmagazine 12 The big interview

Love is

inFast food and the fast co ee air leads the way when it comes to showing what it takes not just to succeed, but to be loved, in a dicult world, Scott Dodgson of market researcher Savanta tells Jane Renton SCOTT DODGSON

Oohmagazine.co.uk | @OOHmagazine 13

Who are the best out of home food and beverage brands on the high street, the ones that make people continually want to return and spend their hard-earned cash? The answer is not based

on financial performance (though there is a big interview The correlation), but rather on the percentage of 100,000 customers from across a diverse range of demographics and age groups who click ‘love’ on a seven-point scale when asked to describe their opinion or reaction to a familiar brand. The Savanta BrandVue report, The Top 100 Most Loved Eating Out Brands 2019, in conjunction with H2o Publishing, the parent company behind OOH magazine, has thrown up some startling findings about just what it takes to generate brand love in a notoriously fickle and arguably over-supplied market. This particular survey, based as it is on specific drivers of brand love, contrasts sharply in its results when compared to other, more familiar key performance indicators, such as net promoter score (NPS). NPS, on which Savanta based its research in 2018, revealed that customers’ brand advocacy was more shaped by rational factors, such as deliciousness of food, or freshness of ingredients. Love drivers, the report’s authors conclude, are less rational but more emotional, as love is always personal and less definable. The Savanta analysis includes love drivers that include prompt and friendly service, as well as restaurant ambience. While money can’t buy you love, it can be invested in great service, innovation and the creation of atmosphere – all the things that create brand love in customers and crucially increase average customer frequency. The frequency of visit per customer, even in small chains, adds up to make a tangible difference to profits. “Let’s not forget that the more people who enjoy a great experience will tell others about it and those recommendations are still the main reason to try out a new venue,” says Scott Dodgson, account But it wasn’t just the older established and possibly director for BrandVue Eating Out, Savanta’s market cheaper brands that made all the running. There were intelligence platform. plenty of new challenger businesses that were included, The brands that made it into the top 100 brand such as fast-casual chain Five Guys, to make it to the McDonald’s loves in 2019 reflect a fairly diverse mix of foodservice higher echelons of the top 100 survey. “They’re a pretty has operators, companies in diverse sectors such as versatile bunch,” says Dodgson. “We have challenger quick-service restaurants (QSRs), pubs, casual dining brands as well as legacy businesses.” reinvented and coffee chains. However, the established fast-food As Dodgson points out, however, there are several chains and major coffee shops still dominate something similarities in their approach, which includes an itself by that appears to confound more recent reports of emphasis on attention to detail and innovation, and a focusing major growth spurts by the smaller, more nimble new focus on their core proposition, quality of delivery and challengers in both fields. It also suggests that many customisation. “Take Five Guys and its emphasis on on its core of the major players in this field, including KFC and quality,” he says. “How many times do they hand wash coffee chains such as Costa, have fought back with their fries? The quality of its burgers is second to none o ering innovation in both technology and menus. and so is the endless customised toppings it offers.” The Savanta league table places McDonald’s – the Similarly, McDonald’s, just 10 years ago, was big granddaddy of them all – extremely high up, with one regarded as being a somewhat tired old brand. It has in five people loving the brand. Similarly, QSR brands reinvented itself by focusing on its core offering, but Subway and KFC fared well. Coffee and coffee plus grab- also adding new healthy ranges to its menu. It has and-go also dominated, with Costa, Nando’s, Greggs and introduced new innovative technology too; in Creams Café all finishing in impressive positions. its case kiosks and screens, shifting functional Serving coffee alone, however, is not enough. The ordering onto the customer, putting advent of grab-and-go concepts, offering both fresh them in control of the process and hot menu items along with hot drinks, has resulted while allowing for a greater degree of in the big coffee chains rethinking their approach to individual customisation. food. The report highlights Caffé Nero’s recent trialling As the report points out, of a Deli Kitchen range at some of its sites. McDonald’s frequently adds Costa’s position as the nation’s favourite coffee new items to its menus, but shop appears to be assured. The sheer scale of at the front and centre its operations, with 2,500 outlets spread across are its limited the UK – a greater proportion than its nearest rivals, edition items, Starbucks, with 1,000, and Caffé Nero, with 700 – such as the Double Quarter appeared to be the foundation on which its Pounder, Chilli Chicken Nuggets and success and brand love is based. regional burgers. “These create a sense of

Oohmagazine.co.uk | @OOHmagazine 14 The big interview

urgency and, in the age of FOMO, there is not an emotion more lucrative,” it states. “But they are all tied in with the simple premise: a burger and fries.” The report’s authors also paid tribute to the emphasis and good effect to which McDonald’s used out of home advertising, whether on billboards, bus stops, or on road signs, ushering you to the next store or drive-through. “The brand sets the example of how OOH should be used by the big operations, always in relation to the nearest restaurant, or the newest release, while reminding consumers of the core offer true to every outlet,” it says. Surprisingly, while value for money is seen as the top experiential driver of brand love, price alone does not feature strongly. “This is potentially because focusing on price is too functional when it comes to determining what consumers regard as true brand affinity,” asserts Dodgson. Speed of service, quality of service, friendliness of staff, quality of ingredients, and flavour of the food were all deemed to be more important. “The brand, however, needs to be reflected in all aspects of the business,” says Dodgson. The cleanliness and the tidiness also matters, as does the atmosphere and ambience. However, décor doesn’t need to cost the earth but does need to be “on- brand”, and the atmosphere aligned to the overarching proposition, whether it be bustling and loud, or quiet and enveloping, the report confirms. What is also striking is that strong flavours emerge as a more important prerequisite in brand love than quality of ingredients. The perceived healthiness and freshness of ingredients are deemed to be relatively unimportant. “While quality should run through the whole food offering, not just through new menu editions, there is an emphasis on comfort, which perhaps explains why so many fast-food burger and chicken brands are loved by customers,” says Dodgson.

Oohmagazine.co.uk | @OOHmagazine 15

GIVE THEM big interview The

HOT SAUCE* AND MUSTARD**

NOT JUST TOPPER SAUCES! It should be no surprise that • High quality and full of fl avour Greggs has seen an uplift in brand • Suitable for vegans and vegetarians love this year • Free from artifi cial colours & preservatives

The familiarity and consistency, combined with convenience, clearly plays a big part in their success, though many brands in the QSR field have also embraced growing trends such as veganism and alternative proteins. A similar approach has been adopted by Greggs, which continues to offer a wide range of traditional bakery products but also its new innovative and much lauded vegan sausage roll. “It should be no surprise that Greggs has seen an uplift in brand love this year,” Check out the website for our the report states. new free recipe book! Love, they often say, is blind. It is also fickle, so engendering it and sustaining it through the years should be a perpetual challenge. Love lost cannot readily be regained. www.franksandfrenchs.co.uk As Dodgson reminds us, we should “never lose sight of our core brand values”. They need to permeate the DNA of everything we do. As the last two years have shown us, there are several rejected, FranksFrenchsFS flabby, worn out past loves out there that lost that brand focus, never to rediscover it. Savanta is part of the Next15 Group. To access the full report, *Euromonitor International Limited, Packaged Food 2019 edition, per Chilli Sauce category defi nition, Frank’s retail value sales in the contact [email protected] US, 2018 data / **Euromonitor International Limited, French’s retail value sales in the US, 2018 data Oohmagazine.co.uk | @OOHmagazine

MCC17704 - F&F Media H2 - Half Page.indd 1 10/09/2019 11:03 16 Operator profile - Café –

Cool for cats Gemma Bradish reports on Scotland’s first cat café, where the feline residents well and truly rule the roost

A trip to Japan in the summer of 2014 left Laura O’Neill different traits and personalities. heyre from all over the with a rather unexpected ambition: to open a cat café UK, from a rescue situation in Coventry to a breeder in Laura and in her home country of Scotland. Inspired by the café West Lothian.” Jon had that she visited while on her travels, Laura returned to At present, Maison de Moggy is home to 12 resident Edinburgh and set about creating her vision with fiancé cats, all of whom have been raised by Laura and Jon since to think Jon, opening Maison de Moggy just a few months later they were kittens. hey include lodie, a sphyn, arcel, a in January 2015. engal iamese and abian, a orwegian forest cat. he about how As well as having to consider all of the usual practicalities café is a custom-built playground for cats, featuring a variety that come with opening a café, Laura and Jon had to think of toys, climbing stations and nooks and crannies that are to source about how to source the cats, how to integrate them and ideal for snoozing and exploring. In addition, the cats also the cats how to ensure that they would live comfortably in such a have a separate bedroom where they cannot be disturbed public environment. Initially, the couple hoped to work with by visitors. a local animal shelter and rescue some of the cats there. Before visiting Maison de Moggy, potential visitors (who “However, when liaising with the shelter, we quickly agreed must be aged 10 and above) can discover everything that that it was not a good idea due to not knowing the cats’ they need to know on the comprehensive website. As well backgrounds,” Laura explains. “We then decided to get cats as an FAQ section and a ‘meet the cats’ page, visitors of varying breeds to introduce our visitors to their amazing can find a list of house rules that have been put in place

Oohmagazine.co.uk | @OOHmagazine 17

to protect the welfare of the furry residents. These include a ban on picking up, restraining them and disturbing them while they are sleeping. To manage expectations, the website also makes it clear that cats can sleep for up to 16 hours a day and that it’s impossible to predict when the residents will be most lively. Operator profile – Café While guests are encouraged to book their visit online, a table is not reserved for them because the idea is that they wander around the venue and interact with the different cats. o help people get the most out of their visit, dedicated ‘cat nannies’ are on hand to share their knowledge of each animal and provide advice on how best to interact with them. They will also speak to anyone who is found to be flouting the rules to ensure it doesnt happen again. Since opening Maison de Moggy, Laura and Jon have built up a strong following through word of mouth, social media and press coverage, as well as people simply stumbling across the café by accident. “Our customer base varies hugely,” reveals aura, a qualified employment lawyer who continues to work as a solicitor for a trade union. “We serve people who cannot have cats of their own for whatever reason, couples on dates, and people with autism who use the café as a way to relax and communicate via the cats.” Cats that A quick look on TripAdvisor makes clear that customers are highly satisfied by a visit to aison de oggy, which has retire come an overall rating of 4.5/5 stars. For example, one gentleman recently wrote “reat little caf. rilliantly run by the staff. home to The cats’ happiness and welfare are clearly the number one priority, which is nice to see.” The reviews are equally Jon and I positive on Facebook, with one person commenting: “maing place he staff are brilliant and the cats are amazing. Would highly recommend!” Laura keeps a close eye on reviews and admits that receiving positive feedback is “hugely rewarding”. “It’s particularly great when someone is sceptical but comes in with an open mind and loves their experience,” she says. It is interesting to note that the menu at Maison de Moggy lacks any savoury food options. Instead, visitors are offered an ever-changing selection of cake slices, cupcakes and traybakes, all of which are made at local bakeries in Edinburgh. To cater for those with dietary requirements, the caf has gluten-free and vegan options available, and has done ever since it opened. he drinks offer includes coffees, hot chocolate and a rather extensive list of loose leaf teas, ranging from Brodies Famous Edinburgh Breakfast Tea to Japanese cherry and passionfruit and orange flavours. “e prefer to have a simple menu and do it really well,” explains Laura when asked why there are no savoury options available. “e offer fantastic locally made tea, coffee and cake; all from Edinburgh.” Passionate about keeping her ‘babies’ happy, Laura will put any one of her cats into ‘retirement’ if she feels they are no longer enjoying life in the café. This recently happened to Pierre, a ragdoll cat, and Sebastian, a British short hair, both of whom were five years old. hile ebastian became stressed around mealtimes, Pierre is happiest around Jon and it was therefore decided that he too could retire. “Cats that retire come home to Jon and I,” explains Laura. “That’s where they started and that’s where they’ll come as soon as we think that they’re no longer living their best life in the café.” As for the future, Laura admits that she has plenty of plans but wants to keep them quiet for the time being. It could be that she’s looking to update the menu, welcome new cats into the fold or even open up another venue; whatever she is thinking, it seems we have no other option but to watch this space…

Oohmagazine.co.uk | @OOHmagazine 18 H2O Publishing is generating BITES, a digital product BITES that keeps foodservice and hospitality operators up to speed with high street activity. Arriving by e-mail, it summarises key high street findings every two OCTOBER/19 weeks, allowing operators to shape their business according to the lessons learned that fortnight… Brands, Insights, Trends and Experiences

RESTAURANTS AMONG FASTEST IN GROWTH IN RETAIL New data has shown that restaurants and bars have been among the fastest growing retail sectors in the UK over the past three years. The data, analysed by 365 Business Finance, also highlights the growth of barbers, beauty 365 salons, vape stores, cafés and tearooms.

EUROPE LEADS THE WAY IN ORGANIC FOOD AND BEVERAGE LAUNCHES Research has revealed there has never been so much choice for organic food and drink fans. According to the Mintel Global New Products Database, the total share of new global food and drink product launches with organic claims has risen from 6% 6-10% to 10% between August 2009 and July 2019.

BEER CONFIRMED AS BRITAIN’S MOST POPULAR ALCOHOLIC DRINK Beer has been confirmed as Britain’s most popular alcoholic drink, after 8.5bn pints were sold in 2018. The findings come from new research and data published by the British Beer 8.5bn and Pub Association in its new 2019 Statistical Handbook.

HOSPITALITY HOURLY WAGES ARE ON TRACK Following the chancellor’s announcement that the National Living Wage will increase to £10.50 by 2024 for all those aged 21 and above, data from Fourth reveals that average £10.60p/h hourly wages in the hospitality industry are on track to hit £10.60 over the next five years.

GET YOUR GREENS Daisy Green Collection has launched a limited-edition plant-based menu in collaboration with chef Kirk Haworth of London restaurant Plates, available only at Scarlett Green in Soho. The new menu features a barbecue vegetable and kimchi taco and beetroot and cumin falafel.

PALING CONSUMPTION According to the Marston’s On-Trade Beer Report, beer consumption is down but spend is up by nearly £200m. Premiumisation is impacting the category through consumers drinking less, but choosing quality products when they do – 72% of lager NPD is now premium. This year, 200m drinkers in the on-trade have consumed 66.5m fewer pints of beer than they did last year, but have spent £177.8m more.

BITES is a free service from H2O Publishing. If you’re interested in subscribing, you can do so at www.bitesonline.info

Oohmagazine.co.uk | @OOHmagazine

21 Diary

DIARY DATES e biggest industry events coming your way

It’s back with a banger! Once again, butchers, manufacturers, retailers and trade associations in the UK will come together to promote the great British sausage. This will include hosting their own sausage events, special promotions, new product launches, competitions and tastings. Participants will also be provided with marketing and point-of-sale materials. UK Sausage Week organiser Emma Cash, of YPL Exhibitions and Events, said: “The week gets off to a ‘banging’ start with our celebration lunch on 28 th October where we announce the competition winners, including rd Nov the UK Supreme Sausage Champion. We are also delighted to confirm that TV celebrity th chef Lesley Waters is able to join us as our Oct – Sun 3 2019 ambassador for UK Sausage Week.” Mon 28

Cost: N/A British Sausage Week More info: www.uksausageweek.com Where: Nationwide

th th Jan Nov st nd – Sun 24 Dec st Nov – Sun 5 Fri 22 th Nov – Sun 1 Thurs 21 Foodies Festival Christmas Thurs 28 Winter Wonderland Where: Edinburgh International BBC Good Food Show Where: Hyde Park, London Conference Centre Where: Birmingham

Winter Wonderland describes itself Foodies Festival Christmas, which claims This annual behemoth can quite rightly as being “the spectacular Christmas to be “Edinburgh’s favourite food festival”, claim to be one of “the tastiest dates destination in London”, with around 2m kicks off the festive season at the EICC! in the food calendar”, boasting, as people visiting each year. Taking over The highlight looks set to be MasterChef it does, appearances from some of Hyde Park for the festive season it Winner 2019 Irini Tzortzoglou, who will be Auntie’s top chefs, including Mary Berry offers an array of attractions, including cooking festive recipes alongside local and Paul Hollywood. If you want to see the world’s tallest transportable MasterChef finalist 2019, Jilly McCord. a top line-up of celebrities, including Observation Wheel, a new A Christmas Attendees can also enjoy a tipple in The the above, cooking live head to the Carol theme at the Magical Ice Kingdom, Drinks Theatre, with champagne and wine Big Kitchen, as all Super and Super Paddington on Ice, Mr. Men and Little experts introducing their favourite tipples for Premium tickets will include a seat in Miss, and a new programme of comics Christmas; feast on delicious street food and the theatre. at the Winter Wonderland Comedy Club. taste festive treats from around the world; check Another highlight looks set to be the The event also offers a huge selection out top local producers at the Artisan Christmas BBC Good Food Stage, which features a of seasonal food and drink, whether you Market, with cheeses, chutneys, oils, Christmas combination of celebrity interviews and fancy a sit-down meal, a quick snack, a bite hampers, gifts and more on offer; keep in recipe demos. Appearing live will be a host on the move or festive drinks. In addition the Christmas spirit throughout the day with of great names, including Prue Leith, Michel to the main eateries there are many bars, Christmas carollers; and watch fun competitions Roux Jr and Ainsley Harriott. Questions will cafés and restaurants to suit all tastes. including mince pie and chilli eating contests. be invited from the audience.

Cost: Free Cost: £10-£35 Cost: £18-£94 More info: www. More info: www.foodiesfestival.com/ More info: www.bbcgoodfoodshow.com/ hydeparkwinterwonderland.com edinburgh-christmas birmingham-winter

Oohmagazine.co.uk | @OOHmagazine 22 Street food focus Claw

Henry Norman checks out the dishes that are being hyped on the high street – are they more than just a flash in the pan?

WHAT? Londonist: “There’s a lot to love about Claw”; but they are good for scooping up the slaw that Lobster roll. TripAdvisor customer review: “I went for the is served up in place of the advertised greens. lobster roll – it was great!” The roll itself appears to be bursting with filling, WHERE? but on taking a bite you discover that it’s being Claw serves up ‘social seafood’ from its one outlet WE SAY: propped up by a lower layer of lettuce. By this in Seven Dials Market in Covent Garden, as well as As regular readers will probably be aware, Kerb point you’re hooked, though, with the hint of at various pop-ups. recently sprouted up in Covent Garden, having hollandaise and squeeze of zest aiding the slipped into a former banana factory in Seven zingingly fresh lobster in really coming out HOW MUCH? Dials. Its biggest venue yet, the impressive of its shell. It’s something of a slight bite £18(!). space is not dissimilar to Market Halls (as – but it’s a cracking one nonetheless. interviewed in our last issue) with the vendors THE MENU SAYS: all being housed indoors around a central SHOULD YOU BELIEVE THE HYPE? “Pure British lobster with hollandaise in a lightly courtyard on more than one level. The lack of queue suggests that the price toasted brioche, all served with dressed leaves On the foodie front, the likes of Nanban and point may make the dish more of an evening and crisps.” Truffle are all tempting, but there is only one trader treat than a lunchtime bite; but, although – and dish – on most people’s lips: Claw, whose you wouldn’t want to fork out for it every day, THE HYPE SAYS: lobster roll comes in at a wallet-worrying £18. at a pinch it is advised to shell out on this DesignMyNight: “Their seafood is gorgeous”; The accompanying crisps are a tad plain, crustacean sensation (at least) once.

Oohmagazine.co.uk | @OOHmagazine

25

Turn your sales of soft drinks, juices, Soft drinks, juices, smoothies and water and juices, smoothies drinks, Soft smoothies and water from a trickle to can a torrent with our handy guide to this ever-evolving do revenue stream

Oohmagazine.co.ukOohmagazine.co.uk | @OOHmagazine 26 Soft drinks, juices, smoothies and water

With much of the economy in an apparently perpetual state of flux, the market for soft drinks, juices, smoothies and water remains buoyant. Indeed, so strong are they that you really don’t need to give soft drinks the hard sell. “On-trade soft drinks sales are now valued at £4.4bn annually,” says Emma Wood, head of f’real EME for Rich Products. “Key sectors in growth include milkshakes, with a new wave of millennials fueling rapid demand for the milkshake market, while the iced beverage market is worth £395m and growing. This has led to f’real, a leading US supplier of frozen beverages, launching its premium range of extra thick f’real milkshakes, smoothies and frappes to the out On-trade of home sector. Smoothies, meanwhile, remain a firm favourite for consumers opting for a healthier lifestyle.” soft drinks Outlets should take inspiration from high street trends to inspire their offering, and keep their drinks range fresh sales are and appealing to consumers. Some of the biggest current now valued trends are interesting flavours from around the world, a focus on health and wellbeing, and demand for local at £4.4bn products with clear provenance. “Understanding your customer base and tailoring your annually drinks offering accordingly is key when it comes to driving sales,” says Adrian Troy, marketing director for Barr Soft Drinks. “Our wide range is well placed to meet the needs of customers, whether dining in or grabbing food on the move, with a great choice of both still and sparkling products catering to a variety of tastes. “Soft drinks are an important part of a meal and a great-tasting beverage can really maximise consumer enjoyment and encourage loyalty, as well as boosting profits.” BELVOIR

SOFT DRINKS When it comes to soft drinks, the first piece of advice is that you really need to chill out. “It is essential that BELVOIR caterers display their soft drinks range in a chiller, be it one the customers have access to themselves, or a chiller visible behind the counter,” advises Pev Manners, MD of Belvoir Fruit Farms. “No one wants to drink warm soft drinks. Belvoir also advises that it is a waste of vital merchandising space if the caterer puts bottled water in the chiller at eye level, as everyone knows that water will be sold, but they are interested to see what other soft drinks are on offer.” But sometimes chilled just isn’t enough, with many consumers demanding a drink that goes one step further. “While there’s still very much a place for traditional soft drinks – our post-mix offer, which includes branded drinks such as Coca-Cola and Pepsi, remains very popular – consumers are searching for unique drinks and experiences when they eat and drink outside the home,” explains Emma Hunt, marketing director for Vimto Out of Home. As a result, Hunt reports that Vimto is seeing demand for frozen drinks soar. “After all, there’s no sensation like slush! And with consumer research showing three quarters of adults are open to trying or buying slush, iced beverages offer a significant opportunity to drive sales and offer a straightforward, high margin option for venue operators. “We know unusual, adventurous flavours or textures that provide an experience make a day out feel extra special. It’s why we continue to innovate within our frozen drink brand. Starslush uses real fruit juice and no artificial flavours, and is available in everything from Blood Orange to pink, shimmery watermelon-flavoured Unicorn.” Operators should, of course, also be aware of the ongoing consumer trend towards healthier options, which is apparently showing no signs of abating. “This is still prevalent,” confirms Matt Gouldsmith, channel director –

Oohmagazine.co.uk | @OOHmagazine

28 Soft drinks, juices, smoothies and water

Creating eye- catching drinks Stand out from the crowd with this advice from the International Beverage Company

“Customers buy with their eyes and eye-catching presentation is important. Therefore, use sauces and toppings to add pops of flavour, colour and texture to drinks and desserts.

“For example, our new Simply Bubblegum and Mango Topping Sauces are bright and colourful, as well as full of flavour, so they are great for adding a burst of colour and additional layer of flavours for iced drinks and desserts. Combine sauces like these with toppings to create something unique. Simply freeze- dried fruits such as real strawberry pieces are not only an attractive topping, but they can be a great addition to cold drinks like lemonade and iced tea.”

“Last summer, we launched a new vibrant and modern look for our on-the-go range, supported by a significant marketing campaign. This year we introduced a new flavour, Watermelon and Starfruit, meaning our range now caters for different tastes throughout the day.” “Becoming known for a soft drinks offering that works MARTIN FROBISHER’S throughout the day becomes a key selling point,” echoes Jessica Waller, head of brand for Martin Frobisher’s. “Our research shows us that juices are popular for breakfast wholesale for Lucozade Ribena Suntory, “with 66% of soft and lunch but are not consumed later in the day or into drink consumers agreeing they’d like to see a healthier the evening. This is where a lighter option, such as a low range on offer. It’s vital that lower sugar alternatives – calorie sparkler, is popular. such as Lucozade Zero and Ribena Light – are included “A drinks daily special board or a ‘flavour of the week’ in the chiller. In fact, low calorie soft drinks are growing can highlight more exotic options and caterers can at 3.4% across the foodservice channel, highlighting the start to pair with food options for an additional point of opportunity for operators to capitalise on this trend.” interest. Offering a deal for certain meals paired with drinks encourages purchase and gives the customer JUICES a considered food and drink choice. This focus on health has helped to create a market where “Whether an interesting range of juices for breakfast, more than a quarter of young adults in the UK don’t drink or a light sparkler at lunchtime that combines a few alcohol and, when you couple this with the changing sophisticated flavours, these options can be promoted attitudes towards sugary soft drinks, it has become more alongside day parts. Low sugar, and therefore calorie, important than ever to offer consumers high quality options are important in every case and we make all alcohol-free alternatives. “As a result, pure, fresh juice has of our drinks with no artificial flavours to help caterers grown greatly in popularity,” says Mark Riley, director of tick this box.” Juices are Zummo London. “Caterers should serve this as a priority soft drink to meet increasing demand as it gives the most SMOOTHIES popular for versatility. While it can be more cost friendly, it also meets Thanks to the growth of the high street juice and smoothie breakfast sustainability goals and hones in on consumers’ desire for concepts across the country, the demand for fresh, a healthier lifestyle.” nutritious, healthy homemade soft drinks and juices is and lunch You also need to open up your juice offer so it appeals substantial. “Enabling caterers to put their own take on throughout the entire day. Breakfast remains a key time a menu, the only limiting factor to a homemade offering for chilled fruit juice, but there is a significant opportunity is imagination,” says Michael Eyre, culinary director for growth at other times of the day, with nearly half of for Jestic Foodservice Equipment. “This means if a all juice being enjoyed later on. “For the impulse channel, site wanted to create a sweet lychee and strawberry where smaller fruit juice formats are more popular smoothie for the summer months, or a soft drink made and convenient, we offer 250ml and 300ml bottles of from autumnal fruits such as autumnal berries and our Tropicana range,” says Caroline Wilding, Tropicana hedgerow fruits, it is quick and easy to do.” marketing manager for PepsiCo. “A top tip for retailers is “Smoothies and shakes offer OOH operators a to store chilled products in fridges close to the till in order genuinely exciting profit opportunity – and f’real is very to enhance stand-out on shelf, ultimately driving sales for much leading the way as it tastes like no other product on their business. the market due to its delicious authentic flavour and extra

Oohmagazine.co.uk | @OOHmagazine 29 Soft drinks, juices, smoothies and water and juices, smoothies drinks, Soft

Smoothies and shakes o er OOH operators a genuinely exciting profit opportunity VIMTO

Oohmagazine.co.uk | @OOHmagazine 30 Soft drinks, juices, smoothies and water

Top tips Britvic offers its advice on maximising sales

The importance of presentation The minimal extra effort of creating a visually appealing mixed drink or mocktail is far outweighed by the trade-up opportunity it presents and is more likely to inspire repeat purchases.

Deliver great tasting drinks with permissible health credentials When dining out, many guests will treat themselves, but others still search for healthier options. Offer great tasting, low sugar options, such as Pepsi Max or J2O.

Link soft drinks with food Make sure categories are helping to boost each other by creating cross-category promotions or SHMOO training staff to suggest food and drink pairings.

Make the most of groups Don’t miss out on catering for larger groups in your outlets. Offer promotions to encourage trade-up and develop set menus to suit a party occasion.

Don’t forget about families Busy parents are likely to be out and about with thick texture,” continues Wood. “The new serve-over the kids on the weekend, so make sure you’re machine means cafés and coffee shops can serve up a offering a welcome break during the day and bespoke range of authentic, customisable milkshakes, ensure your range includes plenty of options frappes, freakshakes and shaketails made with real ice for little ones. cream, and smoothies made with fruit – and all at the touch of a button.” Indeed, out of the array of soft drinks now available to the market, milkshakes have most definitely seen one of the most dramatic increases in popularity, not just with children, but with adult customers too. “This is thanks to a much wider range of flavours and milkshake styles being added to the menu,” says Karen Green, marketing manager for Aimia Foods. “For example, in addition to providing classic flavours, such as Strawberry, Chocolate, Vanilla and Banana, leading thick shake concept Shmoo also offers Cappuccino, Malted White Chocolate and No one limited-edition Chocolate Mint-flavoured milkshake wants to powders in order to help caterers appeal to consumers drink warm with more mature palates.” soft drinks WATER The aforementioned health trend is also seeing demand for bottled water growing strongly. “Market data shows a significant shift in the soft drinks market towards healthier, lower calorie options, with low and no calorie beverages now accounting for 64% of the total soft drinks market,” says Paul Proctor, managing director of EcoPure Waters. “This change in consumer demand has SHMOO

Oohmagazine.co.uk | @OOHmagazine

32 Soft drinks, juices, smoothies and water

BARR ECOPURE

been good for bottled water, the fastest growing soft drinks “A brand such as One Water, which makes a category, with sales up by 6.4% in 2017 and a 20.8% share of donation to The One Foundation for every litre of the total soft drinks market.” water sold, means consumers can easily contribute “It is important for caterers to stock a good variety of to the quest to end global water poverty – simply soft drinks, juices and waters,” says Adam Lenton, marketing by making one switch to an ethical water – while manager for EauVation. “However, caterers shouldn’t also knowing they’re using sustainable, recyclable underestimate the popularity and versatility of a good packaging. These are credentials that really resonate quality water offering. Not only are we seeing a growing with consumers now and are an important association trend towards establishments serving it more, but they are for operators to encourage customers to make with Stocking looking for sustainable and cost-effective alternatives to their own brand.” bottled water in the process. With concerns over single- Keep up with our experts’ advice and you can’t ethical use bottles, filtered tap dispensers for both still and spring fail to turn your liquid into profits in this fast-moving water is waters are becoming more and more popular, and they are market, as a spokesperson for the International proving to be a versatile and innovative addition to any type Beverage Company (IBC) concludes: “It’s important important of operation.” to stay on trend as things change all the time, and The modern consumer is increasingly conscious of building a relationship with a trusted supplier, such the impact their buying behaviours have, and Emily Frank, as IBC, will help keep you up to date with new products, marketing director for One Water, reports seeing many latest flavours and recipes. Don’t be afraid to try actively switching to brands that support environmental or something new. Experiment with recipe ideas and charitable work. “Stocking ethical water and ensuring the create eye-catching signature drinks with Insta brand’s credentials are clearly displayed to the consumer is appeal that customers will be happy to share on important for caterers looking to stand out and stay relevant their social media, which helps spread the word in a busy market. and build awareness of your beverage offer.”

The spring water used to create the Radnor drinks is sourced from the company’s goes online family farm in Powys, mid Wales. Started in 1990 by fifth generation Radnor Hills recently launched its farmer William Watkins, the business first online shop for consumers has grown into an international range of soft drinks and water products. Today The award-winning water and soft the company employs 170 people and drinks manufacturer Radnor Hills is a £47m business. has opened its first online shop for consumers. The secure online shop William Watkins, owner and managing offers Radnor’s range of delicious soft director of Radnor Hills, said: “We are drinks, which can all be delivered with delighted to open our first online shop free UK mainland shipping, at the click of for the general public to purchase our a button. The range available includes products by the case. This is a first for Radnor Plus Energy, Heartsease Farm us as we previously only ever supplied lines and Radnor Hills Still Spring Water. business-to-business customers.”

EAUVATION

Oohmagazine.co.uk | @OOHmagazine 33 ADVERTORIAL ilkshakes, smoothies, frappes and freakshakes at the touch of a button

Millennials are fuelling rapid growth in the iced beverage market: Boost your profits with the f’real self-serve frozen beverage range

The iced beverage market is booming. New prod- and Cookies & Cream milkshakes, as well as a uct innovation is driving renewed interest in the new frappe coffee, all of which are made with category, which is worth £395m and growing. ice cream, and two new smoothies: Strawberry This presents OOH operators with real potential & Banana and Mango & Passionfruit, which to boost revenue, offering customers premium contain fruit. on-the-go iced beverage products. Catering to the current trend for ‘freak - f’real, a leading US supplier of frozen bever - shakes’ and ‘shaketails’, the customisable range ages, has recently launched its premium range offers quickservice restaurant and food to go of extra thick f’real milkshakes, smoothies and operators a host of possibilities by simply adding frappes to the UK market. syrups and toppings to create indulgent dessert Offering quickservice restaurant and food shakes and ‘freakshakes’ or boozy ‘shaketails’ by to go operators the opportunity to serve up an adding a shot of alcohol – all with one machine, f’real Cookie Monster extra £35k in annual revenue , the new f’real at the simple touch of a button. The beverages ‘serve-over’ counter-top machine is a unique, one can also be blended to the customer’s desired Freakshake Recipe button automatic solution offering premium pre- thickness. portioned milkshakes, smoothies and frappes, The new smoothies also allow operators to Ingredients: which are blended at the touch of a button in just expand their breakfast offering and tap into an • f’real cookies & cream milkshake 60 seconds. This reduces labour and wastage OOH occasion that was valued at £263m last • Whipping cream and ensures a consistently delicious product. year . f’real smoothies boast no artificial colours • Chocolate drizzle Similar in size and operation to an at-home or flavours, count as one of your five-a-day and coffee machine, the compact machine is perfect are under 270 calories. • Chocolate cookie crumbles for counters and back bars. The machine re - • Chocolate chip cookie quires no plumbing - just fill the water reservoir, For more information about f’real, go to plug in and use. Flavours available in the f’real www.freal.com or contact the f’real sales Instructions: range include Vanilla, Strawberry, Chocolate team at [email protected]. 1. Blend the cookies & cream milkshake in the f’real machine 2. Rim a milkshake glass with whipping cream 3. Dip the rim of the glas into the cookie pieces 4. Drizzle the chocolate into the glass 5. Pour the milkshake into the glass 6. Add whipping cream to the milkshake 7. Top the milkshake with the cookie, cookie crumbles and a straw 8. Serve!

Oohmagazine.co.uk | @OOHmagazine 34 Operator profile – Street food

The power of the dark side… “We decided to be di erent,” Felipe Preece, founder and director of Sugoi JPN, tells Henry Norman of his unique street food fusion, which has grown impressively from its dark kitchen origins

In the somewhat saturated London food scene, Veronica in a sushi bar in Caracas, Venezuela. “She was differentiating your business can be difficult. Street working as a part-time waitress while studying graphic food, in particular, is alive with innovation, making it design,” he remembers. “o impress her, decided to hard for new businesses to establish a memorable become a sushi encyclopedia and visited her every week niche. Felipe Preece has managed to do the almost to show her my ‘sushi knowledge’… and my strategy impossible, though: coming up with a new, or at least worked oday, after years together, she is the love extremely rare, fusion of foods and flavours. of my life, we have a sushi-loving daughter, and our life When he arrived in London four years ago, Felipe revolves around Japanese gastronomy. realised that the Japanese food market (which his “Some people know me as @Susherito, which means background is in) was saturated with fast-food chains, ‘the little sushi man’ in Spanish. We might say we are a fine dining establishments, small family-run restaurants, couple that knows the apanese fine dining and casual and street food stalls. “o we decided to be different,” restaurant industry with a proven record of successful he explains. “We wanted to give sushi a Latin twist, concept development.” We wanted a hardcore one, and came up with the cool idea of With their latest, London-based venture, the couple oriacos, a apanese-atin street food fusion.” were keen to make something different, simple, but to give It transpires that being a pioneer is painstaking work, cool, or ‘sugoi’ in Japanese. “Most people within the sushi a though, as it took him over a year to develop what is hospitality industry already know that delivered food is an now Sugoi JPN’s, of which he is the founder and director, increasingly important feature of urban living,” says elipe Latin twist crunchy tempura nori shell recipe. “We had to pay of the decision to keep his new business in the shade to etreme attention to achieving key product deliverables,” begin with. “Technology has been the catalyst, driving he says, “keeping the crunch without cracking, standing uptake via mobile platforms and digital marketing with upright holding fillings in place, and maintaining teture full-service delivery platforms opening new channels. while being filled with wet ingredients to allow at least “So we decided to take a chance on the dark kitchens minutes travel time for delivery.” to try our crazy-cool idea, and we rented one at Bethnal The ‘we’ he constantly mentions refers to Felipe’s wife Green, in an alley under the railways. It was our destiny, Veronica, with whom he has been developing Japanese as our concept was inspired by a similar alleyway restaurant concepts for 15 years. The couple met back in in okyo.” 1997. Felipe was a commercial pilot who happily recalls On opening, in late , elipe admits to being that he “fell in love at first sight” when he chanced upon underwhelmed by the initial reaction. Sugoi JPN was

Oohmagazine.co.uk | @OOHmagazine 35 only receiving a couple of orders a day and, although the feedback was Looking to the future, Felipe says he is not looking to re-reinvent positive, it was nowhere near enough. “We needed to look to guerrilla the wheel. “Our plan is defined in a few steps,” he says. “Opening our marketing to survive,” says Felipe, revealing the dark kitchen arts. “I first dark kitchen was the first one and we wanted a controlled small quit my job to go full-time and we introduced ourselves to our friendly expansion that consisted of opening two more spots, which we have neighbours, including Old Street Brewery. We shared our NoriTacos with accomplished. The next stage is to be successfully operating for two them and they shared some fantastic beer with us. We clicked straight years and we are almost there. We may think about opening a grab- away and discovered a new synergy between both brands. and-go and eat-in unit, but for now we are happy with the way “They did not want to deal with chefs, kitchens, food, menus, and all everything is flowing. the back-of-house problems, so we took care of it for them. This way, “Our next step will be to sell our gluten-free NoriTaco shells, some Operator profile – Street food they have a kitchen and we have a restaurant with tables. It is a win-win merchandise, which we are working on, and our own beer made of relationship because we share the same vision, ethos and values. We Calpis [a popular Japanese milky soft drink], among other things.” did the same thing with Renegade London Wine and now Mother Kelly’s Felipe’s overriding philosophy is that if you truly enjoy what you do, [both of which are also nearby] where we have a food truck and trailer.” your enthusiasm will translate to the customer, as he concludes our Today, the delivery arm represents 65% of the business’s revenue, chat by saying: “Without passion your game is going to be over sooner with the other 35% coming from the street food side. “Third party apps or later, that is the most important thing. You need to be personable, allow us to connect with new potential customers that we would not be and if you do not have passion, people will notice. Remember, to be able to easily reach on a regular basis, economically speaking,” says successful, you need to be happy and the money will flow.” Felipe. “Third parties help us to get our product into houses and turn For now, he is content to be making food he loves, in a business customers into regulars, helping us to spread the word in a direct way, he loves, alongside someone he loves – Sugoi JPN really has provided resulting in great exposure.” the perfect fusion for Felipe, as well as for his devoted customers. When it comes to setting up in the street food sector, Felipe says that one of the major plus points is the lower level of initial investment. “There are high risks involved with bricks and mortar restaurants in local high streets,” he says. “We don’t need to worry about long contracts, refurbishments, equipment, an army of staff, and so on. You can start your business and develop your concept with fewer risks and cost pressures.” Now the business is well established, the best-sellers are the bocaditos, which comprise tempura-fried butterfly cuts of salmon sashimi filled with avocado and cream cheese, topped with teriyaki sauce and spicy kimchee mayo. The gyozas chingonas (gyoza means ‘dumpling’ in Japanese, chingonas ‘cool’ in Spanish) are also very popular. The latter entail fried veggie gyozas with pico de gallo (tomatoes, red onion, coriander and lemon juice), topped with sour FELIPE PREECE (SECOND RIGHT) cream, avocado dressing and spicy sauce.

Oohmagazine.co.uk | @OOHmagazine @ #NationalBurgerAwards @CasualDiningMag #NationalBurgerAwards CasualDiningMag

Wednesday 19 February 2020 Wednesday 19 February 2020 Islington Metal Works, London Islington Metal Works, London www.nationalburgerawards.co.uk www.nationalburgerawards.co.uk

National_Burger_Awards_Advert_DPS_Horizontal.indd 1 17/10/2019 16:53

National_Burger_Awards_Advert_DPS_Horizontal.indd 1 17/10/2019 16:53 @ #NationalBurgerAwards @CasualDiningMag #NationalBurgerAwards CasualDiningMag

Wednesday 19 February 2020 Wednesday 19 February 2020 Islington Metal Works, London Islington Metal Works, London www.nationalburgerawards.co.uk www.nationalburgerawards.co.uk

National_Burger_Awards_Advert_DPS_Horizontal.indd 1 17/10/2019 16:53

National_Burger_Awards_Advert_DPS_Horizontal.indd 1 17/10/2019 16:53 38 Soups and sandwiches Hearty

heroesWORDS: GEMMA BRADISH Satisfy consumers throughout autumn and winter with a comforting selection of soups and sandwiches

As the summer season fades away each year, desire for a busy commuter, a steaming bowl of soup on a leisurely increases among consumers for comfort food such lunch break, or a street food-style sandwich to snack on, as soups and sandwiches. Therefore, it is time once soups and sandwiches are firm favourites set to stay for the again for operators to reduce the number of light long haul.” 29% options they have available and focus on creating a hearty winter menu. While soup is the perfect option TAKE A BITE at lunchtime, research by Kantar Worldpanel has There is no doubt that the sandwich has evolved Sandwiches shown that sandwiches are fast becoming popular considerably over the last few decades. Last year, breakfast and teatime options, giving operators a Warburtons surveyed 2,000 Britons to discover the most appear in wide window to generate sales in. popular sandwich fillings from each decade, leading to What’s more, both products can be eaten in or on the rather interesting results. Back in the 1970s, the favourites 29% of move, giving them double the appeal. “With the life of included ham salad, ham and cheese, cheese and onion, all lunch the modern consumer becoming busier by the year, the and egg mayonnaise. During the noughties, consumers demand for quick and easy on-the-move food continues to revealed an appetite for more adventurous fillings, such as occasions grow,” says Alison Smith, product developer for Mars Global smoked salmon and cream cheese and brie and cranberry. Food. “Whether it be a quick grab-and-go sandwich, perfect Since then, exotic flavours have grown in popularity and the Kantar Worldpanel

PAN’ARTISAN

Oohmagazine.co.uk | @OOHmagazine 39

five most popular fillings at present are hummus and falafel, BBQ pulled pork, avocado, chicken and avocado, and brie and grape. However, it isn’t just sandwich fillings that have evolved over the years. As the interest in health has increased, so too has the demand for healthier types of bread. For example, sourdough bread has enjoyed a revival in popularity because it is more nutritious, has a longer shelf life and is easier for the body to digest than standard loaves. Furthermore, the World Muffins, cookies, doughnuts and cakes Health Organization shone a positive light on wholegrain bread when it declared that it can help to prevent numerous diseases, such as diabetes, cardiovascular problems and cancer. Consequently, consumers are placing greater emphasis on their sandwich carrier than ever before. “Our recent consumer survey for our new study, Prove It: The Great British Bakery Report, found that consumers place freshness, at 48%, and type of bread, 44%, as the most important factors when buying a sandwich,” reveals Stéphanie Brillouet, marketing director – Northern Europe and North America for Délifrance. “This has been evident for us in the unprecedented demand for affordable, rustic breads that we’ve seen.” As well as bread, make sure that you have wraps available to suit customers who may not want a traditional sandwich. Note that some flavoured varieties, such as spinach and beetroot, are bright in colour and more likely to set your business apart than ordinary wraps. “Healthy eating is a big driver for many consumers, so offering vegetable-flavoured wraps that provide a source of fibre, look attractive and taste great should encourage take-up,” says Gordon Lauder, MD of frozen food distributor Central Foods. “Wraps are less stodgy to consume compared to some traditional breads used in sandwiches and they don’t leave consumers feeling bloated.” Despite having been around for a number of decades, multiple studies have shown

18,304 The average British person will eat 18,304 sandwiches over the course of a lifetime Ginger Comms

Oohmagazine.co.uk | @OOHmagazine 40 Soups and sandwiches

that the sandwich remains extremely popular with the British director of Butt Foods. public. For example, PR and research company Ginger Comms “Replacing traditional sandwich breads with something found that 56% consume a sandwich every day. To cut the risk like a naan or sourdough flatbread brings true innovation to of customer fatigue, pay attention to the latest food trends and a sandwich and soup menu. It not only alters the taste, but it amend your range accordingly. A spokesperson for Reynolds brings a different look and texture to dishes too.” reveals that pickles and ferments including kimchi, sauerkraut and pickled onion are becoming increasingly TOP TIPS popular owing to the rising focus on gut health. What’s Sales of To encourage lunchtime trade, think about creating soup more, Kantar reported last year that vegetable fillings fresh and and sandwich deals that represent good value for money. were experiencing the strongest growth, reflecting Both products go hand-in-hand and provide enough the common desire to reduce meat consumption. tinned substance to leave customers feeling fully satisfied. “Soup and sandwich deals are classic combinations ESCAPE THE COLD soup were served in cafés and other outlets during autumn and The ideal winter warmer, soup, is a great addition to any winter, and for very good reason,” says Lauder. “They’re menu designed for the cold period. Chris Beckley, managing up by 8% popular with the public but also provide foodservice director at kff, reveals that as the nation has become more operators with huge flexibility.” health-conscious, demand has increased for fresh soup in and 16% Of course, you must think carefully about what particular. In terms of taste, it seems that exotic flavours are respectively flavours will work best together in order to create particularly popular (similar to sandwich fillings), with the popular combinations. Stating that “balance is key”, company having experienced substantial growth in sales during the Smith recommends pairing a leek and potato soup of its Asian-inspired soups, including Red Thai Chicken and with a simple ham sandwich, for example, and a cheese Chicken Laksa. 12 weeks toastie with a spicy arrabbiata soup to create the perfect To create chunky soups that will truly satisfy a person’s dunking opportunity. Do make sure that your range offers hunger, Smith recommends adding a filling carbohydrate leading to something for everyone, including those who follow a to the mix, such as rice or pasta. A soup selection can be vegan, vegetarian and/or gluten-free diet. Not only will elevated further with the offer of numerous bread types, giving June this this broaden the appeal of your range, but it will boost customers the opportunity to enjoy a warm bowl of goodness year the reputation of your establishment too. with their preferred choice of bread. “Try teaming soup with As the cold weather gets set to grip the nation, it is naan breads or flatbreads, or using naan breads or flatbreads Kantar important to recognise the popularity of sandwiches as croutons, for example,” recommends Dan Butt, managing and soups. Both products are highly appealing to consumers, and a well-developed range is likely to deter them from buying their lunch elsewhere.

PAN’ARTISAN

KFF

Oohmagazine.co.uk | @OOHmagazine

42 From the front line

With the ‘B’ word apparently finally approaching, Rob Kelly, director of the award-winning Tried & True café in London, considers how you can cut costs Brexit belt tightening

Okay folks, Brexit is upon • Look into your waste collection costs us. Regardless of where you • Card processing fees – c’mon! stand on the nation’s great • Look at your profit and loss carefully. Forensically find and get existential question, it is going rid of unnecessary expenditure to impact your business, my • Look carefully at wastage. Under prep dishes to avoid waste business and everyone else’s • Eliminate products and menu items that don’t sell business. So we’d all better • Close on slow days/evenings be ready! • Stop serving breakfast Monday to Friday But we entrepreneurs are • No print ads made of strong stuff. We’re • Do your own Instagram not going to cry. We are used • Motivate your managers with performance management tied to it. Every single day brings to food, labour and profit uncertainty. Every tomorrow • Reduce stock holding brings even more! • Portion control. Portion control. Portion control! So, 1st November 2019 ROB KELLY will be a day like any other. All these suggestions work to reduce costs in your business, but We’ll roll up our sleeves and be careful. Never take a slash and burn approach. Proceed with get to work. But we will be caution. Always think about how a proposed cut will impact on your clever. We will protect and grow our profits. guest experience and also on your employee morale. However, if you ask the café owners, sandwich shop proprietors A change that makes your guests have a worse time at your and owner operators of the UK how they are going to go about establishment is probably not worth any potential savings. A change this task you’ll likely hear them say, ‘New improved marketing that affects your employees negatively can also create big problems and promotions, prime the social media pump and stuff the for you. If you identify a saving, make sure you explain clearly why neighbourhood’s letter boxes with flyers’. In other words: cutting costs is essential to the health of the business. GET MORE SALES! There are times when a business has to take a hard look at where It’s a solid strategy. More customers = more repeat business = the money goes. If you’re going to stay profitable, now is the time. more money in the till. However, often the fastest way to increase Cutting costs is a necessary part of business management and can profit quickly is to lower your costs. John Richardson, of The be the quickest route to increased profitability when you need it. Coffee Boys, said something along these lines that stuck with Good luck, everybody! me: “It’s easier to save a pound than make a pound.” Stop your staff throwing cutlery in the bin and you’ll stop having to buy teaspoons all the time – simples!

Here are some suggestions for reducing your costs: • Reduce staff head count Always think about how a • Train your staff to be competent in more areas of the business • Get your kitchen porter trained to work the pans and the pass proposed cut will impact on • Change your buildings and contents insurance policy • Change your utility suppliers your guest experience

Oohmagazine.co.uk | @OOHmagazine 43

Some 72% Market Insight predict that there won’t be a need for a front of house team due to electronic menus

The future of foodservice New research from deliver this continual service. However, for and people will look to hospitality venues to hospitality professionals, the barriers to provide it. Brita Professional providing a 24/7, personalised service include: Sarah Taylor, managing director of BRITA team members not having the skills to deliver UK, said: “If there’s one glaring observation has predicted how personalised dining experiences (58%); from our research, it’s that advancements in not having enough team members (52%); technology will be the driving force for change the sector will look not having capable equipment (49%); and in the hospitality industry in the next 25 years. unreliable equipment (42%). With equipment having such a prominent in 2044 To overcome these barriers, 45% of role in all aspects of a hospitality business, hospitality professionals believe investment in maintaining its performance is paramount Artificial Intelligence (AI), zero waste and machine protection is key. Some 49% of chefs not just to the efficiency and adaptability of food implanted with nutrients are all front and business owners also think that kitchen kitchens, but to its environmental impact. As of mind for hospitality professionals when machinery which is self-servicing will be the most such, investing in protection is one of the most predicting the top industry trends in 2044 – likely technological change in 25 years’ time. important things for hospitality professionals to just 25 years from now. According to new, The increased use of technology is, keep in mind as their business expands. independent research of 750 hospitality however, a concern for industry experts, with “As the sector continues to rapidly grow, professionals from Brita Professional, 72% predicting there won’t be a need for a hospitality professionals need to look ahead to operating sustainably will be the norm front of house team as customers will order via emerging trends, adopt new technology and for establishments with 81% believing electronic menus or social media. A greater actively seek solutions in order to futureproof that achieving zero waste will be the top use of technology will also have the following and stay ahead of the competition. Our new sustainability initiative in 2044. This is closely main impacts: decline in job availability if toolkit – The Catering School of Expertise – followed by kitchen technology that delivers machines replace need for humans (64%); includes in-depth research into future trends smart cleaning and less water waste (72%), machines that aren’t as responsive as humans and provides advice from industry experts and product innovation that sees a total ban (63%); the reliability of equipment when it breaks on what businesses can do now to set their on single-use plastics (53%). down (60%); and the need for advancements business up for the next 25 years – whatever In 2044, food and drink will be served 24/7 in machine protection (60%). Technological this may entail.” and the majority of hospitality professionals advancements will, however, put a greater To download a copy of the Life is Better either agree (52%) or strongly agree (29%) that emphasis on human interaction and customer Filtered: Catering School of Expertise technology will develop to help businesses service, according to 62% of decision-makers, toolkit, visit http://bit.ly/2lJZxGE

Oohmagazine.co.uk | @OOHmagazine 44 Legal

Aracting investors in the food and drink sector The food and drink industry is ripe for investment, with some fantastic entrepreneurial businesses bringing exciting new o erings to the market and predictions for continued strong growth in the takeaway and out of home sectors particularly. For owners who wish to take their business to the next level, John Kirkwood, senior associate with Cripps Pemberton Greenish, shares his top tips on making your business attractive to investors

If you are looking to raise up-to-date and easily accessible. This will help you respond funds to expand your efficiently to any due diligence queries the investor may wish business, then making to raise and generally gives the impression that your business your business attractive is well run. to investors should be high on your priority list. 5. A dedicated and experienced management team. From our experience, This is usually a key requirement for investors as they will some key considerations need confidence that the management team has the ability for investors looking to to deliver on the business plan. invest in the food and drink sector are: There are many different types of investor and they will all approach a potential investment in their own way. Often JOHN KIRKWOOD 1. A unique product your options will be dictated by the size and stage of your or brand business. Common types of investors are private equity Demonstrate how you manage to differentiate from your (funds); private investors (usually high net worth individuals competitors (for example, organic, vegan, healthy, quality attracted by potential tax breaks); angel investors and for and/or marketing). The key is to more established businesses venture capital; banks (some of which have specialist food and drink sector teams); 2. Market size and realistic growth opportunities. find the right and established brands expanding into new markets (for Stating that there is a multi-billion-pound market may fit for your example, Coca-Cola investing in Innocent Smoothies). sound impressive, but this should be credible and well It can also pay to think outside the box, such as the researched and you will need a clear and well thought business successful and pioneering crowd funding undertaken -out strategy to demonstrate how you can access it. by Chapel Down, or peer-to-peer lending. The key is to find the right fit for your business. 3. A detailed business plan that stands up to Engage with professional advisors who have sector scrutiny and is backed up by reliable historic experience to guide you through the process. Good financial information. advisors will be honest with you about your prospects, Ask a professional advisor (such as an accountant) know which investors are likely to be interested in investing to review and refine this with you before sending to and help you prepare so as to optimise your chances potential investors. of success.

4. Having your house in order. For further information on securing investment in your An easy-to-understand corporate structure is always helpful, business, contact John Kirkwood on 01892 506 226 or and so too is having your business records complete, [email protected], or visit www.crippspg.co.uk

Oohmagazine.co.uk | @OOHmagazine 45

READER OFFERS Offers WIN A THORNTONS LUXURY HOT CHOCOLATE HAMPER!

Celebrating the launch of Thorntons Luxury Hot Chocolate Powder, Ferrero Foodser- vice is giving five lucky OOH readers the chance to win a Thorntons hamper! This will al- low the lucky winners to start raising the standard of hot chocolate powder out of home.

With 210m hot chocolates served out of home, this hot beverage has seen the greatest growth of all hot drinks over the last year. Alongside independent research showing a real disparity in the hot chocolate experience on offer, the arrival of Thorn- tons Luxury Hot Chocolate Powder guarantees a quality experience that will delight customers and help operators boost sales too.

Made using Thorntons chocolate recipe and containing milk powder, operators need to simply add water to instantly create a luxurious hot chocolate. As well as utilising Thorn- tons’ signature taste, operators can also benefit from the British heritage brand front of house. In fact, the latest findings show that 75% of people would prefer a branded hot chocolate – rising to a staggering 90% if consumers knew it was made with Thorntons.

For your chance to win one of five Thorntons Luxury Hot Chocolate Powder hampers, simply e-mail [email protected] with your name, job title and business address by midnight on 15th December 2019. Five lucky winners will be drawn at random. For more information on Thorntons, call 0208 869 4000 or visit www.ferrerofoodservice.com/uk/en.

Terms and conditions: Open to bona fide UK caterers aged 18+ only. Open from 9am on 25/11/19 – 23:59pm on 15/12/19. Only one entry per person. No purchase necessary. Internet access required. Prizes: five Thorntons Hot Chocolate Powder hampers. For full Ts&Cs and prize details, visit www.ferrerofoodservice.com/uk/en/competition -terms-and-conditions. Promoter: Ferrero UK Limited, 889 Greenford WIN NEW LONG CLAWSON BLUE Road, Greenford UB6 0HE. STILTON SLICES!

Stilton is the perfect way to bring a rich, luxurious indulgence to dishes with its full, creamy, bold flavour and fine English herit- age adding something special to menus. And there’s none finer than award-winning Long Clawson Stilton. Made in the heart of the Vale of Belvoir by master cheesemakers who began crafting cheese over 100 years ago, each stilton is individually graded and hand-selected to ensure the finest quality.

Now Long Clawson has launched a range of stilton products for foodservice, including Blue Stilton Slices. A dream for chefs, Long Clawson Blue Stilton Slices are simple and convenient to use, ensuring portion consistency. Slices also mean there’s less waste, so it’s cheaper than buying in wedges, and with a shelf life of 60 days, the small 4 x 25g pack size results in less waste as you only use what you need. Simply use Long Clawson Blue Stilton Slices in any number of dishes to add a deep, tangy stilton flavour to steaks, burgers, pastries, pizzas and so much more. . All you need to do to apply to try Long Clawson Blue Stilton Slices for yourself is e-mail offers@talking - food.co.uk with your name, company name and ad - dress, and daytime phone number – quoting ‘Stilton King of Cheeses’ in the subject line – before 15 th November 2019. The first 10 lucky readers to apply will receive a case (6 x 100g). This offer is open to bona fide caterers only. For more information on Clawson, visit www.clawson.co.uk, call 01664 822 332 or e-mail [email protected].

Oohmagazine.co.uk | @OOHmagazine 46 New products n-Ooh products

Colourful Christmas desserts

Country Range has enhanced its colourful Christmas catalogue with the launch of a five-strong range of dreamy desserts. They include gluten-free and vegan options to help operators meet the demand from customers for free-from options, and a convenient aerosol cream. The luxurious and indulgent dessert range features a Gluten Free Chocolate Orange Mousse Stack, a Gluten Free Vegan Billionaire Bar, a Gluten Free Raspberry Gin Cheesecake, a Gluten Free Chocolate Fudge Cake, and a decadent Baked Belgian Chocolate Espresso Tart. The new Christmas products come frozen and are available exclusively through the 13 wholesalers that make up the Country Range Group. The desserts are great tasting, brilliant value and perfect for caterers under time and waste constraints, as they come pre-portioned for ease of use. The aerosol cream features no artificial sweeteners or preservatives and is ideal for topping fruits, dessert and hot drinks.

A heat revolution Chocs away!

Unox has launched the revolutionary, award-winning Evereo Nature Shift has announced that its second brand to market ¬- an innovative and technological service temperature food is Perfectly Broken. Nature Shift is a UK-based start-up preserver. It is the only piece of equipment that utilises the Service focused on bringing snacking foods to market to help Temperature Food Preserving patented technology to keep food consumers make the shift to something more natural safely at the temperature at which it is served and eaten, and when looking for a treat. above the danger zone for bacterial growth. Perfectly Broken is a snackable treat, offering large broken It operates at two stabilised temperature defaults – 63°C and 70°C chunks of chocolate giving a more indulgent feel compared to – by using extremely accurate temperature and atmosphere control those on the market that are more of a ‘thin’ offering. The product combined with the most modern technologies in insulation to avoid heat is available in three flavours – Pretzel and Sea Salt, Almond and loss. Evereo works to produce dishes with the quality of slow-cooked Sea Salt, and Raspberry and Granola – and two sizes – 50g food but with the speed of fast service. (rrp £1.85) and 100g (rrp £2.99).

Oohmagazine.co.uk | @OOHmagazine 47 New products New

Be upfront back of house

A revolutionary, reusable label to support caterers as they strive to comply with allergen information rules and help consumers make safer food choices has been launched by Pro Foodservice Reps. For the ultimate in food safety, the labels – part of the PuraCycle range – allow caterers to add the food name, prep date, use-by date, frozen date and defrost date, while they can also tick off which of the main 14 allergens are in the contents of back of house containers and bottles. Available from Nisbets in packs of 20, they help caterers to save money, eliminate waste, meet health standards and go green.

Give it some oumph Brakes continues to drive the market in plant-based ingredients with the addition of two popular lines from the Oumph! brand - Pulled Oumph! and Oumph! The Chunk. Pulled Oumph! comprises soya chunks in a delicious barbecue sauce that can be fried from frozen and served as a filling for tacos, a topping for burgers, in a sandwich or atop a pizza. Oumph! The Chunk is an unseasoned version, ready for chefs to add their own herbs, spices and creativity. Extremely versatile, try Oumph! The Chunk in curries, lasagna and Asian-inspired dishes, or even as a fish substitute for fish and chips with a twist.

Creative chicken

Theo’s has launched two new chicken products inspired by creative global flavours and exciting out of home trends, to give its customers access to quick and simple, added-value menu development. Tapping into the growing trend for hot sauces and international flavours, the company has developed Garlic and Honey Sriracha and Keralan flavours, both of which are available on a variety of cuts of British chicken. The Garlic and Honey Sriracha flavour allows customers to capitalise on demand for hot sauces. The Keralan line, meanwhile, offers a new twist to the ever-popular curry category thanks to the distinctive cooking style of the south Indian region.

Oohmagazine.co.uk | @OOHmagazine 48 Recipe

PEAR LEMONADE

This refreshing recipe comes courtesy of our friends at Monin

Ingredients

30ml Monin Cloudy Lemonade 15ml Le Fruit de Monin Williams Pear 150ml Still water

Method

1. Add all ingredients to a highball glass filled with ice 2. Top with a squeeze of lemon juice

Oohmagazine.co.uk | @OOHmagazine 49

Premier Suppliers Index Classified GREASEPROOF PAPER BAKERY EQUIPMENT BAKERY EQUIPMENT BAKERY INGREDIENTS SPECIALISTS SPECIALISTS

IT’S A WRAP Acrivarn Ltd Custom Printed South Park Mills, Hare Lane, Pudsey, Brook Food Processing Greaseproof Papers Leeds, West Yorkshire,LS28 8DR Equipment Südzucker United Kingdom 3 Egerton Close, Daventry, Contact: Lindsay Owen The New Works, Roughmoor Industrial Limited Northants, NN11 8PE T: 0113 257 8875 F: 0113 257 7564 T: 01327 301 566 Estate, Williton, TA4 4RF Stadium House, Alderstone Road, E: [email protected] T: 01984 640401 F: 01984 635019 E: www.itsa-wrap.co.uk Livingston, West Lothian, W: www.acrivarn.co.uk E: [email protected] Scotland, W: www.brookfood.co.uk UK manufacturers and market leaders of Specialists in the design, manufacture EH54 7DN custom printed greaseproof paper. Order and installation of bakery equipment. Our The UK’s largest supplier of New and T: 01506 894640 quantities from only 1000 sheets up to range comprises of rotating rack ovens, Refurbished Bakery Equipment, offering a W: www.suedzucker.uk millions, in 1, 2, or 4 colour process registered rack coolers, proving cabinets and glaze full service from Bakery training courses print. Fastest turn around of only 7-10 working E: [email protected] machines. All our products are custom in purpose built test-bakery and bakery days, free artwork and worldwide delivery. made to suit client’s requirements. school to Equipment supply, installation and after sales service. UK Agents for Sugars • Fondant Specialities • Icings • Polin equipment as well as many other CW Icing • Covapaste rollout • Bloomoist PACKAGING prestige manufacturers. The place to go • Ready to Use Icing RTU • Powdered for Equipment for all sized operations from Micro Bakeries to Industrial plants. Fondant • Fudge Icings • Liquid Sugars • Inverted Sugars • Sugar Syrups • Glucose •

Südzucker UK are a leading sugar and sugar specialities supplier to the UK and Beam Baking Systems Ltd Irish markets offering a wide range of Coveris Unit 4, Barnack Business Park, products to suit your individual needs. Cromwell Road, Eynesbury, St. Neots, Sabre Way, Peterborough, PE1 5EJ Cambridgeshire, PE19 2ET T: 01733 553320 F: 01733 896209 T: 01480 476161 PACKAGING E: [email protected] COFFEE EQUIPMENT E: [email protected] W: www.beambaking.co.uk W: www.coveris.co.uk

Bowl to Bake Solutions As one of the world’s leading Sole UK Agent for Sottoriva, Equipment, manufacturers of multi-format packaging Eurofours Ovens, Panimatic Retarder EPP Ltd solutions, Coveris is strategically Provers, EPP House, Epsom Business Park, positioned to deliver market leading Hydroprocess Water Cutters, Suppliers of Kiln Lane, Epsom, Surrey, service, innovation and technology Guyon Ovens, MIMAC Depositors, KT17 1JF across all paper, board and plastic Mecateck Traveling Ovens, Merand Contact: Luke or Joel packaging formats. Dividers, VMI Mixers, SASA and Demarle Fracino T: 01372 745 558 T: 0121 328 5757 Supplying manufacturers, major retailers F: 01372 745 097 E: [email protected] and also smaller businesses through Café Connections Ltd our food service partners, we are the E: [email protected] W: www.fracino.com 1E Ridgeway Distribution Centre W: www.eppltd.co.uk industry’s choice for high performance The Ridgeway, Iver, Bucks SL0 9JQ packaging. Fracino is the UK’s sole traditional VMI mixers, Koenig roll plants, MIWE T: 0345 123 2994 espresso machine manufacturer. Its provers, retarders, rack, deck and E: [email protected] extensive range of models are installed in convection ovens supplied, installed the busiest coffee shops and restaurants W: www.cafeconnections.co.uk and maintained. - delivering contemporary style, innovation and exceptional dependability for every Bursting with great ideas, Café EPP provide a one-stop shop for all type of venue Connections is a disposable food your bakery equipment needs from packaging distributor working at the heart ingredient handling, mixing, forming, of the food-2-go sector. Wide range of proving and baking to cooling and FOOD PACKAGING/ LABELLING Herald Quality Disposables disposables backed by knowledgeable Creeds (Southern) Ltd freezing from leading specialist advice and true reliability. & CATERING ACCESSORIES Unit G Anglian Industrial Estate, Atcost Unit A3 Brunel Gate, Telford Close, European manufacturers, enabling you to bake the very best products. Road, Off River Road, Barking, Essex, Aylesbury, HP19 8AR IG11 0EQ T: 0800 2707777 T: 0208 5077900 F: 01296 397595 E: [email protected] E: sales_offi[email protected] W: www.heraldplastic.com W: www.creedsdirect.co.uk Herald supplies the catering and food to With over 50 years’ experience in the go markets with a full range of value-driven, bakery supplies trade, Creeds provides Cater For You Ltd superior products including biodegradable quality equipment at an outstanding Building 2 Hillbottom Road, Sands Industrial cups and bagasse plates, bowls and value for money, from preparation Estate, High Wycombe, Buckinghamshire, containers, disposable cutlery and a wide utensils to large machinery. We are HP12 4HJ selection of auxiliary catering items. proud to provide a unique service to our customers, this is facilitated through our T: 01494 511950 E: [email protected] strong sales team made up of former Mono Equipment W: www.cater4you.co.uk bakers and pastry chefs. Queensway, Swansea Online suppliers of food packaging and West Industrial Park, catering disposables with next day delivery Swansea, available on most orders. Quote OOH!! for a SA5 4EB 5% discount on first order. T: 01792 564 000 F: 01792 561016 E: [email protected] W: www.monoequip.com

Mono Equipment is the largest bakery equipment manufacturer in the UK and the leading supplier of bakery and food service solutions to a full spectrum of clients, from the small convenience retailer and independent baker to the largest in-store bakery.

Oohmagazine.co.uk | @OOHmagazine Oohmagazine.co.uk | @OOHmagazine 50 Opinion Food for thought SUSTAINABILITY – CAN WE DO MORE?

Barbara Alves, consultant at JLL Foodservice Consulting, considers how we can do more to aid the environment

The notion of sustainability and how it According to the United Nations, should permeate the various layers of our approximately a third of all food produced complex human life has been around for is wasted globally. There have been various decades. Latest efforts and increasing initiatives around the world where we have urgency to change our behaviours before seen positive strides being taken: irreversible damage is done mean that the In the UAE, Dubai’s Ministry of Climate topic of sustainability has become more Change and Environment has urged present and difficult to ignore in our day- hospitality conglomerates to join the to-day lives. The obvious trend in food and Emirates Food Waste Pledge. The pledge beverage which has somewhat taken the aims to reduce meal waste by 2m tonnes this spotlight in recent years is the reduction year and 3m in 2020. In order to achieve this, of meat consumption. This is further it has partnered with Winnow, a food waste supported by the explosion in plant-based company that uses technology and AI to offers on the majority of restaurant menus; reduce waste in commercial kitchens. a means to reduce our carbon footprint In South Korea, food waste has decreased and improve our health. by 10% due to a policy being implemented According to the Vegan Society, the that made individuals have to contribute number of vegans within the UK increased towards recycling, depending on how much from 150,000 to 542,000 last year. Mintel’s food they throw out. In Denmark, expired food database suggests that the number of vegan is allowed to be sold as long as it does not products has nearly doubled between 2013 pose any health risk to consumers. France and 2017. In 2018, there were more vegan became the first country in the world to ban products launched in the UK than in any supermarkets from throwing away food that other nation. Even the British public’s was approaching the best-before date. In favourite chain, Pret a Manger, has bought Australia, the government supports food 94 of Eat’s stores in the UK with the intent rescue organisations financially. of converting many into Veggie Prets, In 2019, the UK government invited firms a hugely successful venture. to apply for its second round of £6m funding. The above narrative has been used The intention is to improve how charities, and to exhaustion in the last few years, but it other organisations, handle and distribute fails to account that only 0.82% of the UK’s surplus food as it aims to be the global population are plant-based. That doesn’t leader in the fight against food waste. mean that demand isn’t growing for these Despite various noteworthy initiatives, products by those that follow a flexitarian the question is whether these will be enough In 2018, there diet, or where they have simply reduced meat given the global dimension of the issue. Do consumption. However, nine out of 10 British different countries and the private sector were more vegan households regularly buy red meat. collaboratively already hold all the answers Given that meat consumption won’t be a to reduce food waste at every stage of the products launched thing of the past just yet, maybe we should supply chain? Between the use of technology in the UK than in start looking at correcting our carbon and legislation implementation, we should footprint in other ways. Since we need an be seeing significant progress on this front any other nation inordinate amount of land to produce very soon enough. If we all do our bit, we should little meat, perhaps we can start by reducing see real impact. the amount of food waste we produce (and Food for thought, but just enough so as therefore demand). not to have to throw any away…

Oohmagazine.co.uk | @OOHmagazine