Out of home magazine — NOVEMBER | 2020
BakingBoost your profits with bakery products powerNOV | 2020
3
Welcome Welcome
Published by: H2O Publishing, Media House, 3 Topley Dr, Rochester, ME3 8PZ Tel: 0345 500 6008
www.oohmagazine.co.uk @OOHmagazine
We sadly come to you this month against the Managing Director Jamie Robbins backdrop of increasing infection rates and Divisional Director Rob Molinari restrictions. As I type, Manchester is (apparently) 07850 797 252 [email protected] set to enter the highest level of lockdown following Twitter: @RobMolinari Director a prolonged stand-off between the government Daniel Hillman 07833 248 788 and local leaders that always looked destined to [email protected] Twitter: @hillmandan end in tiers. Director Marc Sumner There is, however, plenty of room for optimism for out of home operators. It has been truly 07730 217 747 [email protected] heartening – and, frankly, somewhat surprising – to receive word of so many businesses that are Twitter: @sumner_marc not only surviving but thriving, to the extent that they are currently moving on with expansion plans. Classified Sales Sue Stunt Simply turn to the News (page 6) to read about five such examples (kudos to Knoops, Tim Hortons, 01474 520 243 Soho Coffee Co, Which Wich and Slim Chickens). [email protected] Editor The other stories include Le Pain Quotidien reopening its estate and itsu launching a brand-new Henry Norman 01474 520 248 ‘store of the future’, specifically conceived to combat coronavirus – and beyond. Incorporating [email protected] Twitter: @HenryHNorman innovations such as robot sushi chefs, it truly sounds like a cutting-edge concept – look out for a Editorial Director future issue when we will conduct a deeper dive into the finer details. Tristan O’Hana
Features Editor Gemma Bradish
Contributors Jennifer Campbell, Sarah Welsh, Henry Norman Lindsay Ellis and Peter Backman Editor Design Marc Ayres Matt Bailey
Production Hannah Broad
Printed by Buxton Press
It has been heartening to receive word
of so many The paper used within this publication has been sourced from Chain-of-Custody certified manufacturers, operating within international businesses that environmental standards to ensure sustainable sourcing of the raw materials, sustainable production are thriving and to minimise our carbon footprint.
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Nov Contents 2020 Contents
The big interview 12 Birds Bakery
Operator profile – Takeaway Bakery products 16 Chilli Tuk Tuk 21 Market sift
News A coffee break with… Soft drinks Reader offers 06 All the latest 19 Knoops 49 Liquid assets 55 Win Dawn mixes!
Street food focus Operator profile – Café Market insight What’s new 11 Sugoi JPN 36 Cascara 52 Coronavirus 56 New products
BITES Takeaway and QSR Recipe Opinion 14 High street trends 39 Hot topic! 53 Vegan maple dahl soup 58 Peter Backman
Legal Sandwiches and wraps Dates for your diary 18 Insolvent customers 45 Love triangle 54 All the upcoming events
@OOHmagazine Oohmagazine.co.uk 6 News The n-Oohs Le Pain Quotidien returns
Le Pain Quotidien has announced its reopening strategy across 15 of its London sites and one in Oxford. The new company behind the brand, BrunchCo UK, has made some bold hires including a new MD, Steven Whibley, who is ex-Gail’s Bakery and the original franchisee of Le Pain Quotidien UK. His team have worked hard to improve the chain’s bakery offer. The trademark 2kg organic sourdough wholewheat is very much still on the menu, plus they have introduced a new dark rye loaf in 800g and are also running two special loaves every weekend. There is also a new gluten-free buckwheat loaf available. Whibley said: “We wanted to create a buzz on our return to baking. We also wanted to remind our teams and customers that we are first and foremost a bakery, which also happens to serve fresh, healthy, delicious food and now even better coffee. “We worked hard while our doors were closed on reviewing what we can do better. We’ve looked to bring the right people around the table to create a quality all-day offering. itsu opens robotic Everything we do is done with a conscience, we care about our teams and we care about our customers and communities. We have a passion for real food and real choice, ethical ‘store of the future’ sourcing, and a commitment to zero waste.”
Itsu has unveiled its brand new ‘store of the future’ concept using the latest robot technol- ogy, which it believes sets a template for high street and fast food dining to spark a post- Covid recovery. The first site opened in London’s Great Portland Street on 4th September and there are more to follow across the UK. The new design was completely reimagined in secret during lockdown specifically for today’s coronavirus world. It is the brainchild of itsu founder Julian Metcalfe OBE and was designed to limit touchpoints, and any unnecessary contact with dishes and between staff and customers, in part thanks to the use of sushi robots and digital ordering technology. Vastly fewer touchpoints Unlike any other itsu, the Great Portland Street store is completely digital, designed to vastly reduce touchpoints for both customers and staff. There is a single customer collection point and no front-of-house fridge to reduce multi handling. The new order and pay screens use the latest technology with card-only payments, enabling customers’ orders to be placed in under 40 seconds, allowing customers to customise their favourite itsu hot dishes simply. Sushi robots from Japan Further developments to futureproof itsu’s on-site kitchen include new maki and nigiri sushi robots from Japan, designed to guarantee consistency, productivity and consistent results. Traditionally, sushi chefs mould nigiri by hand, but itsu’s advanced robot technology removes unnecessary handling, decreases food wastage and increases speed time for production, as one robot can make 4,800 pieces in an hour. Over 70% of dishes under 500 calories itsu’s latest and healthiest menu item is the anti-fried food solution now being promoted by the government to combat obesity and help the nation become more resilient to the risks of Covid-19. With over 70% of dishes being under 500 calories, more than at any other itsu, this new menu has been designed with health and good nutrition in mind, and built around the premise that healthy food does not have to be bland and boring. All hot dishes will be steamed and include strong flavours with steamed wholegrain brown rice bowls, noodle bowls with fragrant Asian-inspired broths, detox soups and steamed gyoza. What’s more, over a third of the menu is now plant-based. Soho Cofee Co and Metcalfe said: “I’ll put in whatever it takes to continue itsu’s success despite the obstacles posed by Covid. Little expense has been spared on this store of the future – it’s top-class stuff TRG expand in travel which would not look out of place in Kyoto. It’s far more than a business, it’s an absolute crusade. Not since the 50s has fast food caught up with changing tastes and nutrition needs. It’s a start. Marking their entry into the rail market, Soho Coffee Co and The Restaurant We will lead and many will follow.” Group (TRG) are partnering to open a premium location in Liverpool Street Station. Originally due to open as the UK went into lockdown, this new franchise partnership delivers a Soho format exclusively developed for TRG, designed for rail travellers to offer quick, fresh, handmade food across all day parts. A strong hot food range is at the core of the offer, building upon the customised hot food range already available across the Soho high street stores. Its team have stayed true to Soho’s vision of ‘Something for everyone’, with travelling foodies enjoying hot sandwich choices from Vegan Meatball Marinara and The Dirty Bird, to Little expense has been Toasted Cheesy Sausage and Onion Melts and The Full Soho Breakfast. Soho Coffee Co managing director Penny Manuel said: “We are thrilled to be at spared on this store of the start of a new partnership with TRG and opening our first rail Soho. Despite all the future the challenges 2020 has presented to the hospitality industry, we are pleased to be looking ahead, tackling new marketplaces and retail opportunities.”
Oohmagazine.co.uk | @OOHmagazine 7 News
Tim Hortons to open first southern drive-through Tim Hortons has announced plans to open a drive-through restaurant in Milton Keynes in December. The move will mark its first site in the south, with many more planned to open in the next 12 months. The 2,700 sq. ft. site will offer a drive-through service, as well as space for 74 covers inside the premises. The opening will create over 40 full- and part-time jobs for the Milton Keynes community. Following successful regional launches in Glasgow, Belfast, Manchester and the Midlands, the opening will be part of the brand’s ongoing strategy to bring Tim Hortons to every major city and town over the next few years. As a key part of its ongoing growth strategy, the chain is seeking further sites across the UK and Ireland for drive-through restaurants. Kevin Hydes, chief commercial officer of Tim Hortons UK and Ireland, said: “The arrival of our Tim Hortons brand in the south of England has been a key part of the business growth plan and we are excited to continue the journey with our opening in Milton Keynes. This launch is just the start of our planned expansion throughout the UK, with many more exciting openings in the pipeline for 2021.”
This launch is just the start of our planned expansion throughout the UK
Kerb partners with Compass The contract caterer Compass Group UK and Ireland has signed up to an exclusive partnership with Kerb. Not only does the street food pioneer operate six markets across the capital, including its first permanent indoor market in Covent Garden housing 25 independent food businesses, but it is dedicated to accelerating the most promising street food disrupters. Kerb currently has over 70 traders, who sell more than 1.5m dishes a year. Kerb will partner with Levy UK, the sports, leisure and hospitality arm of Compass, to bring new menus and food experiences for fans and visitors when stadiums and venues reopen in 2021. Additionally, other Compass businesses like Chartwells and RA Group are also set to benefit from the bright young innovators born out of Kerb’s ecosystem. Robin Mills, managing director of Compass Group UK and Ireland, said: “While the coronavirus pandemic has paused sporting events and restricted activity at leisure venues, it has also given us the time to work with clients to innovate in anticipation of stadiums and venues fully reopening. We are always looking at how we can provide our customers with a fantastic experience, with great food at the heart of our offer, and our partnership with Kerb will see us bring more variety for our customers.” Kerb CEO Simon Mitchell added: “The rise of street food over the last 10 to 15 years has been one of the great food success stories of the 21st century and Kerb has been at the forefront of this movement. Partnering with Compass allows us the op- portunity to provide a space to street food traders nationwide and bring their deliciously tasty wares to consumers at some of the biggest and most prestigious event spaces and stadiums around the UK. “Both companies have the common goal of wanting to move forward into different arenas and we can learn a lot from each other’s experiences. We’re all very excited about the prospect of scaling up our business with the largest foodservice company in the UK and going from strength to strength.”
Oohmagazine.co.uk | @OOHmagazine 8 News The n-Oohs FairtradeFoundation solidifies commitment to human rights
Companies in the UK must intensify their efforts to tackle human rights vio- lations in global supply chains, Fairtrade Foundation has said, as it pledges to advance human rights principles in business. The call came as part of a new Human Rights Commitment published by Fairtrade, which affirms the organisation’s responsibility to tackle human rights violations in supply chains and encourages busi- Which Wich announces nesses to step up their work on human rights due diligence. The Fairtrade Human Rights Commitment is the result of three years of dialogue London expansion among Fairtrade’s producer networks (representing farmers and workers), national Fairtrade organisations and other stakeholders across Africa, Asia-Pacific, the Texas-based Which Wich Superior Sandwiches has announced that it is opening two new Americas and Europe. Co-ordinated by Fairtrade International, the Foundation’s par- virtual restaurant locations, in Battersea and Bethnal Green. Its first UK restaurant opened in ent body, the commitment comes at a time when the economic consequences of the New Oxford Street in February 2018, offering customisable, freshly made-to-order, hot toasted Covid-19 pandemic continue to amplify the vulnerability of farmers, workers and their sandwiches and salads using high quality, locally sourced ingredients. families in the global south. Since the onset of Covid-19, demand in certain areas of London has shifted to delivery In the commitment paper, Fairtrade pledges to align its policies and processes and take-out. As a result, Which Wich has adjusted its short-term expansion plans, postponing with the United Nations Guiding Principles on Business and Human Rights, which set the launch of two city workforce locations, opening two new virtual kitchens for delivery-only a global standard for preventing and addressing the risk of adverse human rights instead. With these three restaurant locations, it will now be able to service home and office impacts linked to business activity. At the same time, Fairtrade has outlined concrete delivery demand across London, from Fulham in the west, through central London and up to recommendations to strengthen legal frameworks to achieve responsible business Shoreditch in the east. conduct and corporate responsibility in all global supply chains. UK master franchisee Rami Awada said: “In a challenging time for the London hospitality CEO of Fairtrade International Darío Soto Abril said: “Our message today is a market, we are delighted to have the proven track record to launch new openings, bringing turning point. Even Fairtrade, which manages a voluntary instrument for responsible renewed menu choice to London customers and new jobs for talented team members.” business conduct, clearly states that voluntary measures undertaken by companies aren’t enough to tackle human rights violations, poverty and environmental harms. Public authorities and businesses must be legally obligated to take their responsibili- ties seriously if we are ever going to halt increasing injustice in supply chains.”
Our message today is a turning point
Knoops to open second Slim Chickens opens ninth site London store
The Boparan Restaurant Group is set to open its ninth branch and biggest Slim Thanks to the warm welcome it has received since opening its first London bricks and Chickens restaurant to date, in Manchester’s Trafford Centre on 2nd November. The mortar site in Clapham Junction, Knoops, the home of chocolate drinks, is launching a US-hatched, fast-casual chicken brand that started 17 years ago in Arkansas has sites second site in the capital on Kensington High Street. Despite months of economic un- offering its premium chicken across the UK – in Bluewater, Cardiff, Bristol, Southamp- certainty, founder Jens Knoop has decided to continue with his expansion plans, with ton and Birmingham, plus three in London. the opening bringing some much-needed good news in these unprecedented times. The Manchester restaurant, the third Slim Chickens to open this year, will offer a Boasting Knoops’ trademark sleek and minimalist interior, the Kensington outpost menu of authentic Southern flavours including the brand’s most iconic dishes: hand- is located just a stone’s throw from High Street Kensington tube. Knoops discovered breaded, buttermilk-marinated chicken tenders, classic hot wings and fresh sand- his love of chocolate growing up in rural Germany, and years later, still harbouring wiches. Also on the menu will be the chain’s trademark 14 dipping sauces alongside the same passion for the confectionery, he opened the original Knoops in Rye, East a choice of five sides. Sussex, in 2013. A spokesperson said: “We are thrilled to be in a position to press ahead with the A first of its kind in the chocolate world, Knoops allows guests to create bespoke launch of Trafford Centre, particularly given the current climate. Slim Chickens has drinks from a menu that encompasses 21 different chocolates (13 of which are vegan) seen a really impressive response from customers across the UK, and we’re excited and five milks. A ‘Knoopologist’ guides guests through the chocolate percentage to bring our unique brand of Southern hospitality to the people of Manchester.” menu, flavour options and milk choices, meaning the opportunities are endless.
Oohmagazine.co.uk | @OOHmagazine 9 Advertorial
Introducing... The NEW fully baked, thaw and serve Danish Pastry range from Schulstad Bakery Solutions
It’s no secret that the foodservice industry excitement and variety is included as part of now looks very different to how it did at your menu. It’s why we continue to recommend the start of the year. Whilst we continue the best solutions to help you achieve to navigate these challenging times, our profitability, whilst also offering convenience mission at Schulstad Bakery Solutions is and efficiency. As such, we’re dedicated to more important than ever – to ensure you developing the latest innovations to save you and your customers can experience the joy valuable time which you can then spend on of delicious bakery products. executing a great customer experience. That’s why we’re proud to introduce our new This is what makes Schulstad Bakery fully baked, thaw and serve range of much- Solutions your go-to Danish Pastries expert. loved Danishes. Featuring traditional favourites The latest additions to our range are and bestsellers such as our Maple Pecan Plait specifically designed to ensure you are able and Mini Danish selection, this range provides to extend your offering conveniently, meaning incremental sales opportunities for your more operators than ever before can include customers at key purchasing times throughout sweet pastries as part of their menus. Our the day, such as breakfast or for an afternoon new range of Danishes is fully baked and treat. Wrapped either individually or in a tray, ready to serve after thawing, allowing you to favourites in a handy variety pack, including these easy to serve Danish Pastries are ideal reduce preparation time, as well as control Mini Maple Pecan Plait, Mini Apple Coronet, Mini for out-of-home, hospitality and leisure sectors costs and wastage. Cinnamon Swirl, Mini Raspberry Square and – to be enjoyed in-house or on-the-go. The full range of thaw and serve Danish Mini Blueberry Square. Plus, to complement the Baking has been part of our heritage since Pastries consists of individually wrapped range, we also have an individually wrapped 1880, so we understand what matters most to classics: Maple Pecan Plait, Vanilla Crème Pain aux Raisins. your customers. Our 140 years of experience Crown and Apple Crown. The Mini Danish With the range now available, it has never has taught us the importance of ensuring selection offers five indulgent modern been easier to grab a bite of the action!
Oohmagazine.co.uk | @OOHmagazine
12 The big interview
MIKE HOLLING (LEFT) TOP OF THE PECKING ORDER Mike Holling, sales and marketing director for Birds Bakery, on how the business – the main craft bakery in the East Midlands – is still flying high, over a century after it was established
Times may be tough at the moment, but Birds Bakery provides Mike is quite right to herald the company’s inspiring heritage, something of a beacon of hope, being as it was set up right in the and when pushed he puts its ongoing success down to the fact that middle of the last major pandemic to hit these shores. Founded back all of its products – the best-sellers are the homemade sausage rolls, in 1919 (the Spanish flu lasted from 1918 to 1920) by three brothers, farmhouse loaf and large dinner rolls – are freshly baked daily with it is an extremely impressive operation, remaining as it is a family- a high level of attention and detail. “One of the things that sets Birds run business, even after all this time. Originally envisioned to supply apart is the care and passion that goes into making our products, baked goods and confectionery, it now operates 60 stores across whether that is our cakes, bread or sausage rolls,” he says. “We the Midlands, employing more than 800 people. “The business has pride ourselves on using only the finest ingredients and we never a proud history,” says sales and marketing director Mike Holling. “Last compromise on quality.” year we celebrated 100 years as the main craft bakery business in And Mike has a history in the industry almost as illustrious as the the East Midlands, which was an incredible achievement.” company’s (though not quite as long!). Employed by Birds for more than 28 years, in that time he has been responsible for all aspects of its retail offering. He has also done more than his bit to support the wider industry, having become a board director of the National Association of Master Bakers in 2004, a position that he held for five years, before taking over the role as executive director of the Craft Bakers Association in 2013. “With more than 40 years’ experience in the craft baking industry, I have We pride ourselves on using only worked on numerous key campaigns for the industry, including the Pasty Tax and Craft Bakers Week,” he says. “I am also a bread judge for the the finest ingredients and we World Bread Awards and Britain’s Best Loaf, and more recently I have never compromise on quality become part of the judging team at the British Pie Awards.”
Oohmagazine.co.uk | @OOHmagazine 13 The big interview The
Despite the incredible depth of knowledge and experience, his team have been hit by new and unique challenges this year, though Mike says Birds was quick to react and adapt. “The majority of our stores are all located on high streets throughout the East Midlands, which has made it challenging for the business during the Covid pandemic,” he says. “At Birds, we take the safety of our staff and customers very seriously – and have therefore had to put very tight procedures in place during the pandemic. We closed for three days during lockdown and endeavoured The business has a proud history to keep as many of our shops open as possible. Mike Holling, sales and marketing director for Birds Bakery, “We launched a home delivery service to help those who were self- on how the business – the main craft bakery in the East Midlands isolating or didn’t feel comfortable visiting us in-store, which has proved very successful. We have also recently launched a ring and reserve MANSFIELD MAKEOVER – is still flying high, over a century after it was established service, where customers can call any store to place an order, pay over the phone and then collect the order when the time is convenient.” Birds Bakery’s Mansfield store reopened its doors recently after The chain’s outlets have also been affected, with clear signage being undergoing a full refurbishment to give it a fresh new look. It will installed in order to remind customers to adhere to social distancing feature a brand-new. purpose-built hot serving counter running rules, and all teams have to wear face visors at all times. Sadly, Mike straight across the shop, which has been designed to showcase believes that these measures will be necessary for some time yet, though the bakery’s food-to-go offering, as well as a new takeaway he feels the industry can still cope. “Unfortunately, I think that recovery will coffee machine. be slow for everyone and the UK economy, but we are all in this together,” Lesley Bird, chief operating officer for Birds Bakery, said: he says. “Home delivery will play a big part during this year’s Christmas “We are really pleased to be welcoming customers back to our period, and we will be investing a lot of time in our home delivery and Mansfield store, after temporarily closing for a short period to ring and reserve service to help people get their favourite products. carry out the refit. We are committed to investing in our stores, This will especially help those who are unable to leave the house, do not with an emphasis on our takeaway food offering, as that is where feel comfortable doing so, or do not want to wait in a public space.” we are currently seeing the demand. Looking to the future, Mike says that Birds Bakery is still looking to “We have invested £85,000 to refit our Mansfield store, to spread its wings further, while also continuing to improve its present include new high quality equipment and technology, including outlets. “At present we are in negotiations over a new store and we have new TV screens and a hot serving counter, to help provide the also recently refurbished two existing ones [see box]. We are committed best possible experience when visiting a Birds store.” to investing in our stores, with an emphasis on our takeaway food As one of Birds’ 60 branches, Mansfield will also be the first offering, as that is where we are currently seeing the demand.” store to pilot the reintroduction of cash, after coin payments were And it is new avenues such as these that provide a way forward and initially restricted at the start of lockdown, to help prevent the keep him looking on the bright side, which the highly experienced Mike spread of Covid-19. Following Mansfield, a further eight shops regards as being absolutely key. “You have to try to stay positive, as best – both stores in Sutton-in-Ashfield, Loughborough, Anstey, Park as you can,” he concludes. “There are still a lot of challenges ahead, and Farm, Stretton, Branston and the Bakery Shop on Ascot Drive if your customers see that you are doing your absolute best in these very – have also been trialling cash. difficult circumstances, they will support you.”
Oohmagazine.co.uk | @OOHmagazine NOV 20
H2O Publishing is generating BITES, a digital product 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 weeks, allowing operators to shape their business according to the lessons learned that fortnight…
ALLERGEN LABELLING CAUSES REACTION
New research has revealed that nearly 80% of consumers think allergens should be listed on menu items. Natasha’s Law made allergen labelling mandatory on packaged food such as sandwiches and cakes from 1st October 2021. The law was named in memory of Natasha Ednan-Laperouse, who tragically lost her life after eating a sandwich 80% that triggered her sesame allergy.
YOUR WAITER TODAY WILL BE T-800
Itsu has unveiled its brand new ‘store of the future’ concept using the latest robot technology, which it believes sets a template for high street and fast-food dining to spark a post-Covid recovery. The first site opened in London’s Great Portland Street on 4th September and there are more to follow across the UK (see News for more info).
“I’LL HAVE SOME SUSTAINABILITY, PLEASE”
New research has revealed diners would swap their usual meal choices for sustainable dishes when dining out. With the number of consumers concerned about the environment up from 47% pre-lockdown to 65% now, almost two-thirds 65% of those concerned (63%) said they’d be ‘likely or very likely’ to try a restaurant’s most sustainable dish.
GUESTS ‘APPY TO TECH THE BOXES
The global pandemic has put consumer dependency on technology into hyperdrive, but how far can the digital realm go to support hospitality businesses, as the government guidelines within which they operate are redefined? Welcome to the 2020 paradox…
BITES is a free service from H2O Publishing. If you’re interested in subscribing, you can do so at www.bitesonline.info 15
Sugoi JPN focus food Street
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? are absolutely delightful”: TheLittleLondonVegan. to the trademark noritacos in particular, the The ‘noritaco’. com; “Sugoi JPN is quietly revolutionising Latin- construction may mimic Mexican, but the actual Japanese fusion food”: The London Economic. ingredients are overwhelmingly oriental. However, Where? the fused fillings are as admirably original as the Sugoi JPN serves up its ‘Japanese Latin street We say: concept itself. food’ from three London locations. When we interviewed Sugoi JPN way back in From the seafood selection, the Tropical about, ooh, approximately two lifetimes ago (or (which includes salmon, tuna, mango and How much? ‘October 2019’ as it used to be called), we were avocado) is undoubtedly the big fish, while the £7 (chicken or veggie fillings), £9 (seafood). told that consolidation was the priority over Diablo (karaage chicken) provides more bite, in expansion. It is therefore even more impressive both the taste and texture departments. They’re The menu says: that, despite everything, this predominately dark delightfully light, though, so give in to the power of ‘A crispy tempura with sushi rice and Japanese- kitchen business is providing a ray of light for the the dark side and sample both (… and the takoyaki Latin fusion fillings’. sector by recently opening new outlets. octopus side). On inspection, its fare isn’t a true 50/50 The hype says: fusion food – more Japanese with a slight Should you believe the hype? “The best tacos in London”: SquareMeal; “The tacos South American inflection. When it comes Taco chance on these…
Oohmagazine.co.uk | @OOHmagazine 16 Operator profile – Takeaway
TheChilli award-winning Tuk London-based Tuk takeaway Chilli Tuk Tuk is expanding. Henry Norman sheds some light on owner Amisha Lall’s new dark kitchen venture
AMISHA AND DEEPAK LALL The resulting menu is not that of your typical Indian outlet, valuing quality over quantity by offering just 11 curries. First, you choose your base of meat, prawns, veg or paneer and more; then a curry such as classic madras or kanpur korma; then finish it all off with additional sides and accompaniments. Unlike many Indian outlets, it also offers decent desserts, including the chocolate naan, which was born out of a craving Amisha had when pregnant. “We might have a small menu, but it’s a menu where each curry Our passion is cooked individually and tastes unique,” explains Amisha. for food is “No additives, no food colour, just fresh food. We believe that our passion for food is reflected in the incredible tastes and reflected textures we serve in dishes every day.” in the Owner Amisha Lall’s first steps into founding the In the current climate, running a takeaway-only model multi award-winning Chilli Tuk Tuk in London sound is a great advantage – but this wouldn’t have been quite so incredible like the stuff of dreams – especially in today’s clear cut at the time. So why did they decide to go down travel-truncated times. She was, she remembers, this particular route? “The food market, and Indian food in tastes and fed up of paying for takeaways that “all tasted particular, is very competitive,” says Amisha. “While many the same and lacked real quality” – a frustration I restaurants also offer a takeaway and delivery service as textures we am sure we can all relate to. Amisha and husband an add-on, we felt to be able to really excel in what we do, we serve Deepak decided, however, to do more than just should focus purely on one aspect and try and be the best moan, travelling to India back in 2014 to meet up at it. A restaurant runs on a different business model and with some top-class chefs and undertake their own we feel requires a lot more investment. We felt a takeaway crash course. “Our philosophy is simple,” she says and delivery model would be manageable for us to set up of what they learned, “we serve delicious dishes, and maintain, while also giving us a chance to challenge maintain consistency of those captivating flavours conventional processes.” and get our food to customers in the shortest time This certainly proved to be an astute move, as Chilli Tuk possible. We traced the origins of the ‘classic’ Tuk’s Finchley takeaway has been showered with awards Indian dishes and worked on bringing the real since, something that Amisha is rightly delighted about. flavours straight from their roots.” “It has been absolutely phenomenal,” she says. “For us, it’s
Oohmagazine.co.uk | @OOHmagazine 17 Operator profile – Takeaway Operator profile –
a massive recognition of our effort and our team’s efforts. What we do in the kitchen stays exactly the same and that It’s such a great feeling to know that what we set out to do will always be key to success.” has been successful and it has given us immense credibility. Despite this expansion, and a business model that is It has raised our profile and we have been able to build some better suited than most to trading during the current normal, great relations with suppliers and build on our networking. It’s Amisha says that they’re still not getting too far ahead of wonderful for us that our customers share in the joy as they themselves. “These are very challenging times for us,” she have been the biggest part of getting us to where we are.” says. “There has been a massive see-saw effect, both on The aforementioned accolades include being named Best demand and cost of sale. Also, as restaurants have been Takeaway in Central London by the British Takeaway Awards so badly affected, they are now moving into the takeaway last year, Best Takeaway/Delivery UK at the British Curry market too. This, of course, is squeezing our market-share. Awards 2018 and Best Takeaway UK at the ARON Awards We have also made a range of changes to protect our 2019. So, what does Amisha put this winning spree down to? customers and staff. At the moment, we are planning and We believe “We’re really passionate about what we do and have given so working on a day-to-day basis as rules and regulations there is much to get us to where we are. We’ve built a great rapport change so quickly.” with our customers and we feel they see the ‘realness’ and Looking to the future, though, Amisha remains positive and no need to authenticity in what we do, whether it is consistently delivering reveals that she is already looking into new ways to keep Chilli real and exciting food, or giving them the best customer Tuk Tuk moving forwards. “We’re planning to do what we’re doing invest in experience. It is our customers’ validation of and belief in us and do more of it. We’re continuing our plans for expansion that has given us such great achievements.” through partnerships and also broadening our product range. bricks and All this success has given the husband and wife duo We’re working on a new concept targeting the lunchtime market mortar (the business was his brainchild, while she combines being that we’re really excited about, so watch this space.” its ‘face and voice’ with her job as a health and social care Amisha and Deepak’s conviction that they could do commissioner) the clout to open a second outlet – albeit one better has clearly paid off – you don’t gain the accolades they that will operate slightly differently. Located in Kings Cross, have in a market as competitive as London without knowing it will be a dark kitchen focusing solely on delivery, so why what you are doing – so what does she put their successes the subtle change in emphasis? “Consumer purchasing has down to? “You have to be quick to adapt,” she reasons. changed drastically, online ordering has increased leaps and “Things are changing so rapidly, you have to be bold and bounds, and today we believe there is no need to invest in make quick decisions. Times will continue to be challenging, bricks and mortar. We are able to reach out to more people though, so we’ll need to adapt, evolve and continue to meet while keeping overheads lower than if we had a shopfront. customers’ expectations.”
Oohmagazine.co.uk | @OOHmagazine 18 Legal
Continue to supply insolvent customers
LINDSAY ELLIS Lindsay Ellis is a partner and heads the commercial law team at Wright Hassall. He advises on outsourcing, procurement and commercial contracts across a diverse number of sectors
The government recently introduced legislation changes • Reducing the contract term to ensure you are not locked as it seeks to resuscitate the economy in the wake of into supplying the customer for a considerable period in the pandemic and enter a challenging commercial any insolvency procedure. environment. Some were simple but others were • Structuring the contract as a framework agreement, more complicated, with far-reaching consequences ensuring each order is treated as a separate contract, for the unwary. which you can accept or decline. A significant change appears in Section 233B of the • Tightening payment rules can offer an early warning Insolvency Act 1986 (introduced by the recent Corporate when customers experience financial problems. Insolvency and Governance Act), which prevents you • Requiring regular financial information from customers from terminating supply to a customer on the grounds the to assess continued solvency. customer has become insolvent. The changes apply to all • Including a provision allowing you to suspend further contracts for supply of goods and (non-financial) services, It makes supplies for repeated non-payment. but only apply to suppliers, with customers free to • Ensuring you can terminate for convenience and include terminate a contract if you become insolvent. You are also sense to as short a notice period as makes commercial sense. prevented from demanding outstanding charges be paid as a condition of continuing to supply your customers. review Choosing your customers wisely standard Choosing your customers wisely may slow growth, but it When does it not apply? could protect you from the consequences of continuing You can terminate a contract before the insolvency terms and to supply customers trading insolvently. Conducting proceedings, or after the insolvency proceedings begin for deeper due diligence on a customers’ financial position a reason not triggered by that proceeding. You can also conditions before agreeing contracts and monitoring payment terminate with the consent of the insolvency administrator performance, to get an earlier warning of any likely or with the permission of the court, typically if continuing difficulties, is also advisable. to supply would cause the supplier hardship. If a customer It will be prudent for you to train your contract enters a formal insolvency procedure, you can wait for managers about the changes and how to spot the warning a new reason to end the contract, like non-payment for signs, including ensuring invoices are paid on time and supplies made after the commencement of the insolvency. possibly tightening debt collection procedures. You You may also be able to exercise other contractual rights, must understand your contractual rights and be ready to like contractual set-off and netting rights. promptly exercise them, to stop supply or terminate the You may, if your contract permits, terminate for contract promptly if a customer starts showing clear signs convenience, as long as supplies continue during the of financial distress. notice period. You can also reject new orders if the existing It makes sense to review standard terms and contract is a single-purchase order and refuse to renew an conditions to ensure they still protect you against a existing contract once it expires. customer’s insolvency as far as possible. And, finally, seek expert legal advice, as small changes now could Considerations for new contracts save a lot of trouble in the future. The contract you rely on to regulate your relationship with customers must change and you might consider: For more info, go to www.wrighthassall.co.uk
Oohmagazine.co.uk | @OOHmagazine 19 A coffee break with...
Jens Knoop Founder, Knoops
Knoops is a chocolate drinks specialist that has just opened its second London store (see News). It now has three outlets in total, the original one having launched in Rye in East Sussex back in 2013.
What does your job typically entail?
One of my main areas of focus is developing our chocolate library, so I spend a lot of time tasting customers in the shop and on social media to get and researching chocolate. I’m also constantly their feedback. Training new team members and experimenting with all the wonderful extras that getting input from our more experienced staff. we add to our chocolates, steeping herbs and Visiting cocoa farmers and chocolate makers. I am sprinkling spices. I help to train staff in how to be continuously educating myself! a ‘Knoopologist’, then taste a bit more chocolate, and when I’m not with customers or chocolate I spend a And your least favourite? makers, I make lots of videos showing people lot of time how to make the best drinks. Difficult to choose, as this is job really is a dream- tasting and come-true. How did you get into the industry? researching What’s your favourite food and beverage? Thanks to my life-long love of chocolate – though I never imagined that this could be a profession for me! chocolate Chocolate from every corner of the world – of course. However, after listening to global consumer research, Also, locally sourced food from our fishing fleet, and hearing common themes and desires for small wineries, cheesemakers and fruit and veg farmers affordable luxuries, the beginning of an idea started here in East Sussex. to take hold. After trialling a lot of hot chocolate and being repeatedly dissatisfied with the quality and And your least favourite? variety, I decided I’d found my calling – it was time to take the plunge. Kale, prepared the traditional German way.
What’s your favourite part of your working day? What one piece of advice would you offer someone working in the industry? There are quite a few! Sampling new chocolates and testing them to see if they are suitable to serve Be the best you can be at one thing. Be passionate about as a hot chocolate. Researching and experimenting the product and/or service you want to deliver. For me, with new flavour combinations. Chatting with our it is to produce the best possible chocolate drink.
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21 Bakery products Bakery
As lockdown continues to cool, bakery products are proving to be hot stuff in the ever-evolving out of home sector
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DAWN FOODS
This has, of course, been an extremely tough time for Offering customers more for their money is always a good the out of home industry, with enforced closures and idea, especially with tempting fare such as this, and Anna decreased footfall leading to a loss of custom on a Sentance, gourmet marketing manager for Callebaut UK and perhaps unprecedented scale. There have, however, Ireland, agrees that now is a particularly good time to do so, been a few success stories, with certain services adding: “Cross-selling can be an innovative way of increasing and products that have proven resilient throughout. impulse sales of bakery products, with a range of hot and cold “The bakery products market remains huge – one beverages suited to a range of different day parts. Callebaut’s of the biggest in the food sector – with around 11m new Peanut Butter Sea Salt Brownie recipe would pair nicely loaves and packs sold every day across all markets,” with a hot beverage.” says Scott Oakes, commercial manager for St. Pierre Groupe. “IBISWorld forecasts strong growth of 16.6% POPULAR PRODUCTS There is in bread and bakery products this year, due largely When it comes to what to offer, the trend in recent years has a real to the sharp rise in demand during the coronavirus been towards better quality products – and Karen Dear, director lockdown period.” of operations for the Craft Bakers Association (CBA), certainly “With the UK bakery sector now estimated to be worth doesn’t see that ending any time soon. “Handmade, artisan opportunity £4bn, and sales of bakery products rising by 23%, there is a products with a story behind them and made using locally for real opportunity for operators to capitalise on the current grown or sourced ingredients have increased in popularity popularity of these goods,” echoes Kim Hartley, executive since lockdown, as consumers look to buy more food from operators business development chef for Mission Foods. “Even during local producers,” she says. “Fresh loaves of bread have done the lockdown brought about by the Covid-19 pandemic, especially well, with a recent CBA member survey showing that to capitalise bakeries continued to innovate, with 45% adding new 50% of craft bakers have sold more of this since the country on the products to their range and 68% offering a form of went into lockdown. takeaway since March of this year. “Indulgent and nostalgic flavours offer consumers comfort current “What hasn’t changed, though, is that British consumers during what is and has been a challenging time for most. As are still looking for convenient and exciting meal options. This a result, sales of these products are up, with 60% of CBA popularity means that offering a competitive and enticing menu range members reporting an increase in sales of sweet treats is now more important than ever if you are to survive, and since the start of the pandemic. Cupcakes, cookies and of these ultimately succeed, in an uncertain landscape.” cheesecakes, featuring traditional flavours like rhubarb and goods Food on the go, for instance, has evolved into a huge market custard, or more indulgent tastes like salted caramel and red that was worth an estimated £21.2bn in 2019, and coffee velvet, are doing well.” shop closures due to coronavirus fuelled strong demand Popular desserts in bakeries are usually those that are eye- for takeaway purchases, with a 13% rise in take-home hot catching and visually pleasing, while also meeting consumers’ beverages in the 12 weeks to 12th July according to Kantar. taste expectations. “Callebaut’s Mini Cardamom and Rose “The baked goods category lends itself well to these kind of Water Cakes are easy to create and will attract consumers’ takeaway impulse purchases and cross-selling products such eyes with the glossy ruby ganache,” says Sentance. “Encourage as biscuits, waffles or pastries with a hot drink is a fantastic way repeat visits by offering an array of flavoured options, to increase profits,” says Oakes. “Add the fact that individually presenting consumers with a wider choice. wrapped products have proved especially popular since “Our Pecan Chocolate Donut Bites are an indulgent twist outlets have reopened after the Covid-19 lockdown and it’s on a mid-afternoon or post-meal dessert. For consumers who easy to see why the St. Pierre range of individually-wrapped are only looking to indulge a little, offer miniature versions of bakery goods is the perfect solution to help caterers tap into favourites that will tempt customers into sampling different this trend for ‘coffee off-site’ in the post-coronavirus era.” flavours and textures.”
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24 Bakery products
LANTMÄNNEN UNIBAKE
Speaking of those who are trying to be healthier, Mintel’s Bread report from September 2019 shows that some 39% of UK adults describe themselves as being foodies and 28% of UK bread eaters/buyers would like to see more products with high quality ingredients. Health is a key driver in this quest for quality and key retail new product development reflects this trend, with a number of new brioche and sourdough products, as well as healthier seeded and rye options. “Baker Street’s Seeded Rye Bread and Rye and Wheat Bread can help caterers to meet that demand, being ambient products that are cleverly packed for 45-day freshness, made with a sourdough starter and stonebaked for a premium finish,” says Oakes. “Both rye breads offer caterers an added-value option for sandwich carriers that are dairy-free, a source of fibre and frequently referenced in lifestyle magazines as a healthy bread option – particularly interesting when you consider that health remains a key long trend across all food categories, according to Kantar.” Another key factor when it comes to health is how the final product is made, as Dear says: “The advantages of freshly baked goods include the fact that the baker, and therefore customer, knows exactly what is inside the product, who it was made by and when. This all then taps into the trends for traceability and provenance which will
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continue to be key to bakery for months to come. As craft bakers, we also think that the finished result offers a higher quality taste, texture and freshness.”
VEG OUT With a record number of people now swapping to or trying vegan food whether as part of a vegan, vegetarian or flexitarian diet, it also pays for operators to target these consumers with good quality bakery products. To this end, Dawn Foods recently launched a new range of vegan products, including both mixes and frozen and ready-to-serve breakfast products, ideal for coffee shops, lunch and brunch outlets. “Simply thaw and serve, Dawn’s vegan Very Berry Muffin, with blueberry injection, vegan Lemon Poppyseed Muffin with a lemon flavoured centre and classic vegan Chocolate Muffin with a chocolate centre make a great addition to a breakfast menu,” says Jacqui Passmore, marketing manager UK and Ireland for Dawn Foods. “For consumers who enjoy a cookie or a brownie for breakfast, Dawn is also offering vegan Chocolate Chunk and Double Chocolate Chunk American-style Cookies, as well as an indulgent Chocolate Brownie with chocolate chunks. The brownie comes in a convenient single-serve bar with a paper case and all the other vegan frozen products are individually wrapped as well. With all-natural flavours,
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UNOX ST. PIERRE GROUPE
vegan and halal certification, as well as UTZ certified cocoa, texture, a golden colour and a beautiful buttery taste. all the products in the range will appeal to consumers’ ethical Erwan Inizan, UK sales director for Bridor, says: “There is sensibilities too.” currently a great demand for snacks that are both healthy Indeed, the plant-based snacking market is forecast to and able fit into people’s busy lifestyles and Bridor’s Mini experience steady growth, rising at a compound annual Snacks satisfy those exact requirements. With indulgent growth rate of 8.7% to 2028. Led by a boost in consumers’ flavours that deliver on taste and health credentials to healthy eating habits and a rise in flexitarianism, the boot, these delicious variants are the perfect option for outlook for the vegetarian snacking market is very consumers looking for that next delicious treat.” Indulgent promising. Therefore, Bridor has released a new product and range that includes the Mini Cheese Swirl, which offers a WRAP IT UP combination of a unique texture with a creamy emmental At the centre of Mission Foods’ offering, meanwhile, is the nostalgic centre and a crispy dough. The Mini Pizza Swirl offers tortilla wrap. They sell over a quarter of a million wheat flour a traditional Italian recipe in all its glory with tomatoes, tortillas throughout the world. “Nobody is better placed to flavours mushrooms, black olives, onions, garlic and basil. offer advice and knowledge to operators looking to expand Using a recipe of unrivalled flavour, the Mini Pesto their menu choices to more speciality options,” says offer Swirl has a rich filling of basil, cheese and garlic, offering Hartley. “And these options do not have to be restricted to consumers an unforgettable tasty experience. Completing the plain wraps. As strong, as flexible and just as delicious consumers the new product range, the Mini Cheese Extravagant is a as our plain tortillas, Mission Foods’ flavoured options comfort puff pastry roll with a generous and taste emmental centre. help operators create inspirational menus that stand out Its crunch and golden baked topping makes the product from the competition. From chocolate to beetroot and chai even more indulgent. to multigrain, there is a specialist wrap for any occasion, Hot or cold, these versatile snacks can be enjoyed giving operators and chefs the chance to excite their by consumers on the go, for breakfast, during meetings, customers, leading to repeat business and stealing the for brunch or out of home. Whatever the occasion, each march on their competitors.” variant is made with 100% butter puff pastry, giving a crispy And it doesn’t just have to stop at tortilla wraps.
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29 Bakery products Bakery
LANTMÄNNEN UNIBAKE
Mission Foods has a number of specialist bread products offer a versatile, premium baguette,” says Paulina Gorska, including naan, pittas and flatbreads, giving operators marketing manager for Lantmännen Unibake UK. “We also that blank canvas to bring theatre, authentic flavours and offer a range of sizes of traditional French breads, ranging colour. “Pittas in particular are an extremely popular option from Schulstad Bakery Solutions Petit Pains to Large Fluted for those looking for something more than a sandwich,” Baguettes, perfect for accompanying a main meal or as a continues Hartley. “They can be used in snacks, main sandwich carrier. The meals or vegetarian options, as well as lending themselves “Good quality paninis and ciabattas also remain a perfectly to those customers who are on the go, thanks to compelling eat for consumers, with share of out of home visits speciality their easy hand-held nature. Available in a variety of flavours up across both sandwich carriers. “Operators are advised to including plain, sourdough and garlic and herb, each pitta is provide ciabattas or paninis made from quality ingredients bread made using the finest ingredients and baked to perfection to offer a premium point of difference, in line with consumer producing a soft, velvety texture.” demand,” continues Gorska. “Lantmännen Unibake UK’s range market is Originating in France, the baguette has improved its of Schulstad Bakery Solutions Ciabattas and Paninis are currently share of occasions across breakfast, lunch, dinner and made with extra virgin olive oil for an authentic Italian flavour, snacking. Selling over 85m items in the UK every year, which means they are the ideal choice for operators looking worth baguettes are now the third most popular savoury bakery to target consumers willing to expand their taste for exciting item, accounting for a 3.9% share of visits, making them alternatives to traditional breads.” £111m in a must-stock item for operators. The speciality bread market is currently worth £111m in Lantmännen Unibake UK’s range of Schulstad Bakery value and is delivering strong growth of +15% year-on-year. value Solutions Rusticata baguettes and rolls are all made with It now represents 16% of total in-store bakery and is the extra virgin olive oil and semolina flour and are stone- key driver in the growth of the overall bread category. The baked for a fuller flavour. “Their light, crisp, golden crust, consumer appetite for speciality breads shows no sign of authentic floured appearance and soft, open, textured slowing, thus presenting a prime opportunity for outlets to centre make them the ideal choice for operators looking to capitalise on this increasing demand.
Oohmagazine.co.uk | @OOHmagazine 30 Bakery products GET EQUIPPED And the latter is just what operators really need, as lockdown But you don’t have to just consider which products are best, but eases further and we continue to navigate and define the new also how you produce them. The fact is that customers don’t normal, as Passmore of Dawn concludes: “The last few months want to be made to wait for their bakery products, particularly have been very tough for caterers across all sectors. With with the sharp rise in takeaway sales as a result of Covid- limited indoor seating set to continue, along with the increased secure measures. Indeed, recent Kantar figures showed a challenges of social distancing, lunch and brunch caterers will 13% rise in take-home hot beverages in the 12 weeks to 12th have challenging times ahead. July, and this trend for ‘off-site coffee’ clearly presents upsell “Adding breakfast to go onto your offering, particularly if Offering opportunities for takeaway bakery goods. However, it also you are not able to offer as many covers as previously for poses the challenge of getting freshly-baked goods from the seated service, will increase sales. Many outlets may also a quality kitchen to the counter more quickly. now have fewer staff, so ready-to-serve or bake-off sweet Unox has responded with the launch of the Bakerlux SPEED. bakery products will provide an easy-to-implement solution. bakery Pro to the UK market. It is the first speed baking oven, which is This means that offering a quality bakery range is now range is designed to save kitchen space by combining the performance more important than ever, as it is a way to add value to your of both convection and high-speed ovens. Already successful existing menu to maximise as much revenue as possible.” now more in European markets, the SPEED.Pro accelerates cooking times by offering triple cooking: convection, for external golden important browning; microwave, for fast internal heating; and conduction, CONTACTS for crusty toasting by contact. It is suitable for various operations Bridor www.bridor.co.uk than ever in commercial settings, including quick-service restaurants, retail Callebaut www.callebaut.com/en-GB and contract catering. CBA www.craftbakersassociation.co.uk A Unox spokesperson says: “This compact 0.4m2 unit offers a Dawn Foods www.dawnfoods.com choice of Bake mode for baking up to 27 croissants in 16 minutes Lantmännen Unibake www.lantmannen-unibake.com or other delicate products thanks to the two-speed reversing Maple from Canada UK www.maplefromcanada.co.uk fan; or Speed mode, where the oven can be used to rapidly heat Mission Foods www.missionfoods.com and toast up to four sandwiches in 75 seconds, all with a uniform St. Pierre Groupe www.stpierregroupe.com finish every time. Crucially, it offers the perfect combination of a Unox www.unox.com/en_gb small footprint with maximum profit for caterers.”
MAPLE FROM CANADA
The new cookbook, Cooking with CANADIAN COOKING Maple,Naturally, is available now for free
Cooking with Maple, Naturally, the new offers consumers a new way to get their a positive selling message. cookbook from Maple from Canada UK, sugar fix without the nasties of refined “Offering all-day breakfast with is available as a free download at www. sugar. The trend for all-natural ingredients, interesting healthy dishes that bridge the gap maplefromcanada.co.uk. Full of tempting as well as better-for-you products, continues between breakfast and lunch not only meets photography, the book features some to be high on the agendas for consumers, the continued trend for casual dining, but delicious breakfast recipes using pure particularly when eating away from home. also allows you to experiment with world food Canadian maple syrup, such as Maple “Tapping into consumers’ positive flavours, and of course add in an additional shakshuka and Maple and vanilla French perceptions of ‘naturalness’ and interest revenue stream. Dishes such as Maple baked toast with bananas, or food-to-go options in food provenance can add value to the eggs with spinach or Maple shakshuka are such as Fruity maple boost bars and Maple breakfast menu, as consumers seek healthy and filling, while Maple breakfast moreish breakfast cookies. out dishes that are made with natural cookies or Maple breakfast burritos are David Colcombe, chef ambassador ingredients and have a backstory. Stating portable – ideal dishes for the post-Covid 19 for Maple from Canada UK, says: “As a that your dishes are made with pure boom in takeaway that many coffee shops completely natural product, maple syrup Canadian Maple Syrup, for example, can be will continue to operate.”
Oohmagazine.co.uk | @OOHmagazine CALLEBAUT MINI CARDAMOM AND ROSE WATER CAKES These sweets treats come courtesy of Callebaut
INGREDIENTS (serves six) Cake: 200g Unsalted butter, room temperature 150g Golden caster sugar 4 Medium free-range eggs 125g Plain flour 250g Ground almonds 2 tsp Ground cardamom 1 tsp Baking powder ¼ tsp Salt 1 tbsp Rose water 2 tbsp Milk Zest and juice of one lemon
Ganache: 150g Callebaut Ruby Chocolate Callets 6 tbsp Double cream
Decoration: Callebaut Ruby Blossoms 20g Pistachios, chopped 2 tbsp Rose petals
METHOD Preheat oven to 180°C/160°C fan/Gas 5. Grease and line six mini loaf tins In a large bowl, beat together the butter and sugar with an electric whisk until fluffy. Add the eggs one at a time, whisking until incorporated Add the flour, ground almonds, cardamom, baking powder, salt, rose water and lemon zest, and mix until combined Divide the mixture evenly between the cake tins and transfer to the oven to bake for 30 minutes, or until golden Once baked, remove from the oven and transfer to a wire rack To make the ganache, melt the Callebaut Ruby Chocolate Callets and double cream together. Once smooth and glossy, drizzle over the cakes Garnish with pistachios, rose petals and Callebaut Ruby Blossoms to finish
LOOKING FOR
BAKERY EQUIPMENT SPECIALISTS BROOK FOOD PROCESSING BEAM BAKING SYSTEMS LTD EPP LTD EQUIPMENT Unit 4, Barnack Business Park, Sabre Way, EPP House, Epsom Business Park, Peterborough, PE1 5EJ Kiln Lane, Epsom, KT17 1JF The New Works, Roughmoor Industrial Estate, T: 01733 553320 F: 01733 896209 Williton, TA4 4RF Contact: Luke or Joel E: [email protected] T: 01372 745 558 T: 01984 640401 F: 01984 635019 W: www.beambaking.co.uk F: 01372 745 097 E: [email protected] Bowl to Bake Solutions E: [email protected] W: www.brookfood.co.uk W: www.eppltd.co.uk Sole UK Agent for Sottoriva, Equipment, Eurofours The UK’s largest supplier of New and Refurbished Ovens, Panimatic Retarder Provers, Hydroprocess VMI mixers, Koenig roll plants, MIWE provers, Bakery Equipment, offering a full service from Bakery Water Cutters, Suppliers of Guyon Ovens, MIMAC retarders, rack, deck and convection ovens training courses in purpose built test-bakery and Depositors, Mecateck Traveling Ovens, Merand supplied, installed and maintained. bakery school to Equipment supply, installation and Dividers, VMI Mixers, SASA and Demarle after sales service. UK Agents for Polin equipment as EPP provide a one-stop shop for all your bakery well as many other prestige manufacturers. The place equipment needs from ingredient handling, to go for Equipment for all sized operations from mixing, forming, proving and baking to cooling Micro Bakeries to Industrial plants. “We have been using Beam and freezing from leading specialist European manufacturers, enabling you to bake the very best baking for equipment and repairs products. “Great company to work with, for the last six years. It is nice to provided good honest information. have a family run business that “EPP supports its customers from We will be using Brook Food understands what is required to detailed specification, through again in the future - great ensure we can always get the commissioning and into after customer service.” baking done on time.” sales maintenance and support.” Julian Carter, Hambleton Bakery David Wright at The Cake Shop Bakery. Steve Merritt
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Mono Equipment is the largest bakery equipment Our Company has been established since 1985, manufacturer in the UK and the leading supplier we specialise in and carryout 24/7 electrical of bakery and food service solutions to a full mechanical reactive breakdowns, service/repair spectrum of clients, from the small convenience maintenance and preventative maintenance on a retailer and independent baker to the largest wide variety of bakery, catering equipment and in-store bakery. recycling equipment.
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UK manufacturers and market leaders of T: 01494 511950 custom printed greaseproof paper. Order E: [email protected] quantities from only 1000 sheets up to millions, in W: www.cater4you.co.uk 1, 2, or 4 colour process registered print. Fastest Supplying the food-to-go market with good turn around of only 7-10 working days, free quality food packaging and disposables artwork and worldwide delivery. since 2003. We offer an extensive array of products including eco-friendly, recyclable and biodegradable options on most lines. Order on- “I wish all suppliers were like you line through our website 24-7 with express next day delivery options available to most of the UK. – super fast!! Thanks so much for all your help.” Cater4you offer a terrific service. Cassie Dougal, Senior Event Designer, Heritage Portfolio Website is easy to navigate, very prompt delivery, good prices. A Moore in Alton, Hampshire - Feefo 36 Operator profile – Café Operator profile – Café If you cast your eye over the Instagram page for Cascara, you will be able to tell almost instantly that it is well worth a visit. The arty images capture the food and drink perfectly, and it is clear that all menu items are made with care and great quality ingredients. This is confirmed by visitors to the venue, many of whom are so impressed that they feel compelled to leave a review on TripAdvisor. To give just one example, a PUTTING person recently wrote: ‘I’ve been going to Cascara pretty much twice a week for over a year now, and it’s just magic! The best oaty latte in Bath, the yummiest vegan food PLUS the staff are all literal angels. If you’re in Bath you MUST GO!’ It is reviews like this that will go some way towards helping Cascara get back on its feet following the nationwide lockdown. While some cafés and coffee shops were quick to start offering a takeaway service, owner Sus Davy initially struggled to decide whether it was the right move for her own business. “We closed for nine weeks, which was really UP A FIGHT tough,” she says. “We then reopened but as a takeaway only, and this had a huge impact on turnover. We reopened fully in mid-August but under tight restrictions – less seating capacity, new rules, extra cleaning, staff training. It has been, and still is, Sus Davy, owner of Cascara, a very tough time for us and the whole hospitality industry.” Located in Bath city centre, Cascara was opened in a popular vegan café in Bath, 2018 by Sus, a former account manager for a hospitality guest management company who followed a vegan diet tells Gemma Bradish about sporadically for six years before fully committing around three years ago. She had long imagined opening her own vegan running a business in the café, but it was only when a friend passed away unexpectedly that she decided she had to pursue her dream. “I wanted to current circumstances create a space where people could come on their own, but still be able to have a good chat with the team and to leave with
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The safety of my
customers and my Operator profile – Café
team is more importantws than someone’s vie on the rules
people, however, who are far less willing to oblige. “We always try to remain calm and just explain that they are the rules,” she reveals. “We have turned some customers away who have refused track and trace and mask wearing. At the end of the day, the safety of my customers and my team is more important than someone’s views on the rules!” With the pandemic fuelling the adoption of a plant-based diet, it is a good idea for café and coffee shop owners everywhere to add a few options to their menu. Of course, knowing where to start is not always obvious, especially for owners who are not vegan themselves, and yet Sus’s advice is simple. “Ask your customers what they would like to see on your menu,” she says. “Do it face to face and via social media. After all, they will be the ones who will buy the items.” As for the future, Sus has no plans but to take each day as it comes and battle through the ongoing challenges caused by Covid-19. “For the moment, honestly, we just want to get back on our feet,” she says. “We turn two this month and 2020 started out as a great year. Hopefully, we can pick things up and get stronger over the next few months!”
I wanted to create a space where people could come on their own, but still be able to have a good chat with the team smiles on their faces,” says Sus, who employs five members of staff. “I also wanted to provide an affordable option for lunch, as Bath didn’t have many at the time.” Along with delicious juice blends that are packed with nutrients, Cascara offers all-day brunch, fresh seasonal salads, soups and a selection of toasties, which happen to be the most popular menu item. Freshly baked cakes, cookies, scones and brownies are also on offer, and there is an emphasis on good quality coffee – in fact, the word Cascara, which means husk or skin in Spanish, refers to the dried skin of coffee cherries. Perhaps unsurprisingly, Sus reveals that her favourite part of the job is ‘seeing people enjoy the food we’ve poured love into creating’. “We have a really good, loyal customer base who range from two years old to 85 years old,” she reveals. “They are mostly vegan, but not all of them. As we are in Bath, we also have a good footfall from tourists.” With cases of Covid-19 still rising and restrictions often changing, there is a definite element of unease among the general public at present. Despite this, Sus has found that most of her own customers are simply ‘getting on with it’ and following all of the necessary requirements, such as wearing a face covering and providing their details for the track and trace system. She and her team have also encountered a few
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39 Takeaway and QSR Takeaway
HOTtopic! Takeaway food has never been in higher demand, so it’s vital your menu is good to go
As the pace of life continues to gain momentum, the food-to-go market continued to grow in 2020 at 2.7% pre-Covid-19 outbreak. However, that number was down on the period between 2012 and 2016, although the market is predicted to reach a value of £21.7bn this year, according to the MCA HIM Food to Go Market Report 2020. The current pandemic, however, has altered the market. “Now things have changed,” says Nic Townsend, marketing manager UK and Ireland for Farm Frites. “Although value and volumes drastically reduced more focus has been on delivery and takeaway.”
FIRM FAVOURITES As a result of social distancing restrictions in foodservice outlets, operators have focused heavily on their takeaway and quick-service restaurant (QSR) options, looking for products that will not only appeal to the masses, but that are quick and simple to prepare and offer decent profit margins. “It is well documented that the takeaway and home delivery sectors have proven to be resilient during lockdown and much of this can be attributed to the desire of operators to ensure that the consumer’s brand experience is just as good when eating out as it is when eating in,” says Nigel Parkes, commercial operations director for Creative Foods Europe. “Many of our customers have achieved this by placing sauce sachets in their delivery bags and boxes so that the consumer can add them at home; as opposed to them being added during preparation, which risks the entire dish going soggy in transit.” Potato dishes are always popular options with consumers FARM FRITES and are perfect for the convenience category. Operators should look out for products that will allow speed of service
Oohmagazine.co.uk | @OOHmagazine 40 Takeawayand QSR
WELBILT CREATIVE FOODS EUROPE
and that will stay hotter for longer. Fries are the ideal choice WELBILT for speed of service, offering minimum wastage for maximum consumer satisfaction. Coated fries are ideal as they can be held for longer periods under hot lamps and stay hot once handed over to customers. They can also be premiumised with a range of toppings at an additional cost. “Customers are looking to emulate pub home comfort food in their takeaways as well as innovation around traditional favourites, of which, for example, loaded fries are a prime example,” says Townsend. “We all expect to see chips on a menu and as they are a relatively low-cost ingredient, they can hold a higher perceived value with these flavoured accompaniments.” Italian food is always in high demand with consumers, with 91% listing it as their favoured cuisine (Opeepl on behalf Takeaway of Lantmännen Unibake UK). With pizza being a top choice, it’s a great option for outlets offering a takeaway option and home to customers as it can be customised to order and even delivery sold by the slice, offering operators a greater profit margin. “As the industry continues to try and get back on its feet, sectors have there is a large element of adaptation that is still required, especially with local lockdowns and national curfews an ever proven to imminent threat,” says Paulina Gorska, marketing manager for Lantmännen Unibake UK. “Our recent research shows that be resilient consumers are continuing to look for ways to support local during businesses, but they want to do so while remaining safe and abiding by government guidelines. Offering a takeaway or CENTRAL FOODS lockdown delivery service is a great way to allow them to do this, while still experiencing the great food and service they associate with a particular outlet.” that is already stocked in the fridge or freezer, being used in a fun Operators who want to take advantage of the popularity of and exciting new way to create food theatre. And, in addition to pizza can easily get a slice of the action by making use of the this, the caterer gets all the benefits of excellent portion control, quality premade products on the market. Frozen dough pucks, reduced preparation time and less food waste.” for example, can help remove some of the complexities of creating pizza from scratch, speed up service and offer operators HEALTHY OPTIONS significant margins. Similarly, quality bases are a great option as The rise in demand for healthy foods has had an impact they can be customised and offer consistent quality.. “This is a on the takeaway and QSR market, which means it’s vital to perfect opportunity for caterers to get creative,” says Parkes. “Why offer lighter and free-from options to take advantage of a not consider the ‘chaco’, a twist on the traditional nacho, where wider customer base. “As demand for plant-based options a buttermilk chicken breast fillet is sliced and filled with a zesty continues to climb, so does the need for operators to combination of fresh lettuce, Mexican vegetables, nacho cheese, introduce a wider range of vegan and vegetarian takeaway relish and salsa, and topped off with crushed tortilla chips and sour dishes,” says Steve Hemsil, sales director – UK & Ireland for cream? This is a fantastic example of an existing product, and one Welbilt. “For operators that are looking for vegetarian menu
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42 Takeawayand QSR
CENTRAL FOODS CREATIVE FOODS EUROPE
inspiration, we recommend turning to the Merrychef Ready FARM FRITES Recipes tool – a downloadable website resource that provides operators with an array of takeaway recipes which can be filtered to only show vegetarian suitable options.” Free-from products are an essential menu option for operators looking to maximise sales. Therefore, it’s important to offer gluten-free dishes for customers suffering with coeliac disease or who choose to avoid gluten for other reasons. “If you’re looking to add poultry products to takeaway menus, then it’s a good idea to include options for those with dietary requirements,” says Gordon Lauder, managing director of Central Foods. “It’s often the person in the family with a dietary requirement who will choose where to eat, so offering gluten-free chicken could prove a winner.” Reduced fat dressings are increasingly popular, particularly speed is of the essence. When it comes to quick hot options, mayonnaise, as are products containing lower levels of fat, sugar a streamlined service can only be achieved with the right The rise and salt. According to Central Foods, many of its customers are equipment. “For many operators, though, turning around a wide actively trying to include healthier sandwich options in their range range of hot food options in super quick time can be difficult, in healthy by increasing the salad or vegetable content too. “The rise in particularly while also ensuring the highest food quality,” says healthy eating has had an impact on all menu choices, however, Hemsil. “However, when investing in a quality high-speed oven, eating has consumers also enjoy a treat,” says Townsend. “Ensuring best operators can easily deliver endless takeaway menu options had an quality products, cooked well helps consumers to enjoy their from a single unit.” Some high-speed ovens on the market have favourites while also managing their diets. Often smaller portions a combination of three heat technologies (tuned impingement, impact on can be served seasoned, topped or loaded with strong flavours microwave and convection, allowing operators to cook a full or healthier toppings, or sides to maximise enjoyment guilt-free.” English breakfast in 50 seconds, perfect pizzas in 90 seconds all menu and crispy chicken wings in just two minutes), opening up a choices TREND SETTING whole range of food-to-go opportunities. The takeaway and QSR market has evolved with more For outlets looking to maximise sales of takeaway and cosmopolitan foods influencing menu options. Operators are QSR foods, keeping to what you know is the key to success. taking classic crowd-pleasers and pimping them up to appeal to the By honing a modest menu of dishes that can be served trend for hot and spicy options. Whether it’s smothering a hotdog in quickly while still maintaining heat and flavour, operators bbq sauce with a few drops of chilli to elevate it to the next level, or can offer consistent quality dishes and take full advantage topping a classic chicken burger with peri mayonnaise, demand for of this lucrative market. spice and heat is hot. “Trends will always drive menu offers – street food and QSR have many variations from around the world which CONTACTS widen the choice for consumers – however, we see the traditional Central Foods www.centralfoods.co.uk favourites in fish, burger, chicken and pizza staying strong through Creative Foods Europe www.creativefoods.co.uk premiumisation and authentic offers and they will remain at the top Farm Frites www.farmfrites.com/en-gb of menu options,” says Townsend. Lantmännen Unibake www.lantmannen-unibake.com Today’s consumers are an impatient bunch and aren’t Welbilt www.welbilt.com keen on hanging around for their takeaway food purchases, so
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45
With sales of sandwiches and wraps having fallen, Sandwiches and wraps nowLOVE is the time to checkTRIANGLE your offering and reflect
on whether it truly appeals to customers WORDS: GEMMA BRADISH
For many, many years sandwiches and wraps have While every job loss and store closure is a tragedy for the been huge sellers, with consumers appreciating both out of home sector, it is a relief to say that there are many of DID YOU their price – the average sandwich costs just £2.27 – and you, on the other hand, that are managing to keep your head their convenience. “According to a recent MCA Insights above water. There is no escaping the fact that the current KNOW? report, sandwiches are the most popular choice for climate is extraordinarily tough, though, and you cannot rest on three out of their four meal occasion categories,” your laurels. Every sale is precious nowadays, and there has There is an annual says Nigel Parkes, commercial operations director for never been a more crucial time to ensure that all of your menu awards ceremony Creative Foods Europe. “They top the list when it comes items meet consumer demands. dedicated to the to breakfast, lunch and snacks but, unsurprisingly, sandwich industry. don’t even appear in the top 10 when it comes to dinner THE MAIN EVENT The Sammies were choices. The market size, including retail, is around When it comes to sandwiches, keep in mind that sliced white launched over 20 £8bn per year.” bread is no longer a popular choice among consumers. Indeed, years ago by the However, things have changed dramatically. With the out the World Cancer Research Fund recently said that people British Sandwich of home sector having previously been forced to close, Kantar ate 56% less white bread in 2018 than they did in 1992. Instead, Association and found that sandwich sales fell by nearly £1.3bn during the there has been a rise in demand for rustic, hand-crafted bakes categories include nationwide lockdown, compared with the same period last with healthy add-ons, such as sunflower, pumpkin and poppy the healthy eating year. And despite the lockdown having been lifted, numerous seeds, in order to add extra appeal. “If I could offer one top award and the new sandwich bars, cafés and coffee shops have since struggled tip, it would be to encourage caterers to be brave with their sandwich award. to make a profit, including the high street heavyweights. Pret A bread selection,” says Scott Oakes, foodservice commercial Manger, for example, sadly announced 30 store closures and manager for St. Pierre Groupe. “Speciality breads are leading nearly 2,900 redundancies at the end of August. the bread category for growth in retail and this is a trend which
Take advantage of this demand for premiumisationsandwich by experimenting menu on the
ST. PIERRE GROUPE Oohmagazine.co.uk | @OOHmagazine 46 Sandwiches and wraps Sandwiches DID YOU KNOW? The first packaged sandwich was introduced by Marks & Spencer in 1980 and cost a mere 43p!
From chocolate to beetroot, from chargrilled to multigrain, there is a specialist wrap for any occasion WELBILT
should not go unnoticed in cafés and coffee shops. as the Merrychef e1s is able to produce all of our dishes in a “Take advantage of this demand for premiumisation by much quicker time.” experimenting on the sandwich menu. Try a classic chicken Certainly, providing a speedy service should be one of salad, for example, on rye bread instead of wholemeal, or pack your top priorities at the moment, along with tweaking your a brioche baguette with buttermilk chicken strips for a bigger entire menu to ensure it has maximum appeal. Regarding option with bigger margins.” sandwiches and wraps, this means providing a good variety of It is also a good idea to have different wraps available carriers as well as traditional and adventurous fillings. Most of to accommodate customers who may want an alternative you will agree that you cannot afford to lose a single customer to a sandwich. While you cannot go wrong with the plain at the moment, and so it’s more important than ever that you variety, Kim Hartley, executive business development chef take note of trends and feedback. They say you cannot please for Mission Foods, says there is plenty of opportunity to everyone, but right now it’s certainly worth trying. broaden your selection. “From chocolate to beetroot, from chargrilled to multigrain, there is a specialist wrap for any CREATIVE FOODS EUROPE TO BUY OR occasion, giving operators and chefs the chance to excite NOT TO their customers, leading to repeat business and stealing the march on their competitors.” BUY? In terms of fillings, it is important to strike a balance Oakes of St. Pierre between traditional and non-traditional. Thanks to Groupe reveals why international travel and the boom in street food, consumers he would always make have a strong liking for foreign fare that is packed with sandwiches on-site flavour and wish to see relevant options on a sandwich/wrap rather than buying menu. Indeed, we have seen many big name brands, such them in as Marks & Spencer, launch street food-inspired options in recent years following a rise in consumer demand. “In a crowded out That said, a survey of 2,000 people by Warburtons found of home market, that many still enjoy the comfort of familiar fillings. When it creates the asked about their favourites earlier this year, the majority opportunity to add of respondents said bacon, followed by egg mayonnaise, value by choosing your sausage, cheese and pickle, and tuna mayonnaise. Make it own bread carrier, your aim, therefore, to provide classic options along with a few experimenting with adventurous ones to ensure there is something for everyone. fillings and making a combination that SPEEDY SERVICE works for you and your To elevate your offering further, it is a good idea to offer hot individual customer sandwiches, wraps and similar snacks, which prove especially base. It also gives popular when the weather is cold. If you do have the resources the opportunity to at this present time, think about investing in a high quality, add value through high speed oven to guarantee quick and consistent results. bespoke, premium While there are plenty of models on the market, Zoran Jokic, packaging – whether owner of Zoran’s, an independent delicatessen in Twickenham, CONTACTS that’s a greaseproof recently purchased the Merrychef eikon e1s from Welbilt. “Prior Central Foods www.centralfoods.co.uk sheet or branded to installing it we used a basic panini press and salamander,” Mission Foods www.missionfoods.com wrapper.” reveals Jokic, who has been serving continental-style wraps St. Pierre Groupe www.stpierregroupe.com and pastries, along with other products, to customers for the Welbilt www.welbilt.com past 18 years. “Now we no longer need to use these appliances
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49 Soft drinks, juices, smoothies and water and juices, smoothies drinks, Soft ASSETSLiquid With increased consumer interest in health, it’s essential that out of home foodservice outlets stock drinks with benefits to boost their bottom line
Soft drinks have always been big sellers in the out of HEALTHY FOCUS home sector. In fact, according to Kantar Worldpanel, According to Mintel, a third of premium soft drinks users there are 19bn soft drinks occasions a year, which are interested in variants with functional benefits, offering represent one in three beverage occasions. The foodservice operators a strong platform to build on. “Proving market growth shows no sign of abating, according to and promoting health credentials will be crucial for brands in Statista, and it’s predicted that 43% of all global soft order to remain relevant to consumers’ shifting tastes,” says drinks will be purchased in cafés, restaurants and Angharad Goode, research analyst for Mintel. “Added value The bars, with revenues expected to grow 6.5% (compound through functional benefits could be a lucrative move.” annual growth rate) in the next five years. “Despite the Health and wellbeing have become increasingly important curtailment of ‘normal life’ in 2020, the desire to meet to consumers, particularly during lockdown, so what desire to out of home remains strong,” says Liliana Jauregui, consumers are choosing to drink when out of home is changing meet out marketing manager for Good Earth. “In fact, being to reflect this. “A renewed focus on health and wellness is a able to enjoy a meal out and have drinks in a pub, big driver,” says Jauregui. “For those opting for soft drinks, of home café or coffee house was among the top five social consumers are looking for something a little bit different outings missed during lockdown, according to beyond the normal carbonated drinks and juice offerings. remains Allegra Strategies.” Kombucha is very much the on-trend choice. Stocking a wide range of soft drinks remains just as “According to Lumina Intelligence, the top three health strong important now as ever. From bottled water and fizzy drinks messages communicated by kombucha brands are wellness – to iced tea and kombucha, offering a decent choice of 98% – digestion – 23% – and immunity – 15%. With 66% of adults drinks at various price points is the key to securing sales. deciding to do something to protect their long-term health by
Oohmagazine.co.uk | @OOHmagazine 50 Soft drinks,smoothiesjuices, and water
Proving and promoting health credentials will be crucial
CCEP
changing their eating and drinking habits and exercising more way and stop it ending up as waste.” DID YOU frequently [CGA Snap Survey April 2020], the scene is set for Although a significant proportion of soft drinks bottles are further adoption of kombucha as a daily habit.” 100% recyclable, many are still not being disposed of properly. KNOW? Kombucha is a popular carbonated drink with health- To be able to meet consumer expectations, a consistent deposit conscious consumers and young adults looking for an return scheme needs to be implemented across the UK to alcohol-free alternative. The UK is among the encourage more people to recycle, so that bottles can leaders fronting the charge to grow the kombucha be remade. “It takes 75% less energy to make a plastic 52% market, worth around £16m currently in the UK with bottle from recycled plastic compared with using of consumers expected growth of 43% to 2024 (Euromonitor virgin material, and it’s always important to remember perceive the range of 2019-2024). With almost one in five UK adults not that using recycled content in the manufacture of soft drinks in outlets drinking alcohol and 17% drinking less than once a new products and packaging is the whole point of as ‘boring’ (IRI Britvic month (Mintel), there are serious potential profits recycling,” says Helen Bird, strategic engagement Convenience) to be had from premium soft drinks. manager for WRAP. “Not only does it mean that less new plastic is being used, it also ensures that it is being SUSTAINABILITY kept in the packaging recycling system and out of the Today’s consumers are placing a high priority on environment. We are seeing momentum building on the 61% products’ ethical and sustainable credentials when use of recycled content in plastic packaging and this of consumers would making a purchase, so stocking sustainably sourced, announcement by Coca-Cola, one of our founding like to see a greater organic and recyclable products is important. In fact, UK Plastics Pact members, is good news for the range of soft drinks according to the Futerra Onepulse survey, some environment and good news for industry.” targeted at adults (IRI 88% of consumers want brands that can help In 2018, hospitality operators led the way in Britvic Convenience) them make a difference. removing plastic straws from their businesses, All Good Earth packaging is recyclable or with many looking to suppliers to help them 100% biodegradable and the company is an meet demand for a more sustainable business active partner of the 1% for the Planet initiative with initiatives such as reducing plastic in 14% giving back to non-profit organisations. food deliveries. However, the sales of soft of FS&L business “Sustainability is such a priority for customers drinks single-use plastic formats were not leaders perceive their at the moment, so getting this right is a significantly impacted in 2018, indicating that soft drinks offer as great way for outlets to attract and retain convenience and quality were more important market-leading – the customers,” says Stephen Moorhouse, than sustainability. “This is particularly relevant lowest of all drinks general manager at Coca-Cola European in an industry currently reliant on single-use categories (HIM Partners Great Britain (CCEP). plastic and the huge spotlight that it brings Healthy Snacking Last month, CCEP announced that all plastic to soft drinks,” adds Paul Graham, GB MD of Report 2018) bottles across all its core brands made in Britvic. “Nearly half – 48% – of consumers feel it Great Britain are now made with 50% recycled is ‘extremely’ or ‘very’ important that the brands plastic (rPET). The move means Coca-Cola in GOOD EARTH they visit use environmentally-friendly packaging Great Britain is now using over 21,000 tonnes of [ONS Opinions & Lifestyle, General Lifestyle, 55% recycled plastic per year and rPET now accounts General Household Survey 2018].” of consumers for 50% of all plastic used in bottles across the In spite of the strain on consumers’ finances consider nutritional company’s core range made in Great Britain. as a result of the current pandemic, industry insiders content/ingredients To announce the step forward and the increase in believe that there are still plenty of opportunities in the soft to be one of the top recycled material, bottles will carry new labels notifying drinks sector. Enhanced consumer focus on health means three most important consumers of the change and encouraging them to recycle it will be vital for outlets to stock products with functional factors in a purchase the bottle. “This milestone marks an important step towards benefits, tapping into this trend. decision, with nearly our ambition across western Europe to remove all non- a quarter (23%) recycled plastic from our bottles,” says Moorhouse. “One of considering it the most the key challenges the industry currently faces is that there CONTACTS important factor (IRI isn’t enough food-grade recycled plastic locally available in Britvic www.britvic.com Britvic Convenience) the UK to switch to 100% rPET across our entire range. There CCEP www.cocacolaep.com needs to be more high quality recycled plastic produced, so Good Earth www.goodearth.co.uk it’s vital to make sure we collect more bottles in an efficient
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52 Market insight CHALLENGING TIMES AHEAD FOR FOOD-TO-GO IGD recently released its annual UK food-to-go market forecast, predicting how Covid-19 will impact the sector
Never has it been more important to know your customers
The UK food-to-go market has experienced significant challenges in players and new entrants may grow by moving into vacant city centre 2020 and will continue to be impacted by Covid-19 over the next three properties, economic conditions will mean many empty sites are not years, according to the latest forecast from IGD. The new research, filled for some time. formed in consultation with the industry, predicts that the sector will Coffee shops will be affected in a similar way, albeit to a lesser extent, as decline by 43% to £10.8bn in 2020 – a decrease of £8.1bn on 2019. locations are more dispersed and have a strong local presence. Through A degree of bounce-back is anticipated in 2021, with high levels of year- innovation and evolution, coffee shops and food-to-go specialists will start on-year growth off a low base. However, in 2022, despite continued high to recover somewhat in 2021 and regain market share from retail in 2022, growth rates, the market will only return to 88% of 2019 levels, valued although not to 2019 levels. at £16.7bn. Quick-service restaurants (QSR) will be most resilient, as they offer Nicola Knight, senior food-to-go analyst for IGD, said: “Unsurprisingly, a value option for financially stretched consumers. Drive-through and since the UK went into lockdown, almost all food-to-go shopping trips delivery offers have also enabled the sector to adapt to local lockdown experienced significant declines. Where previous forecasts saw the restrictions. QSR will benefit most from the changes to food-to-go sector growing at twice the rate of grocery retail, 2020 has seen a consumption brought about by the pandemic, growing its share by 4.6% rapid change in consumer behaviours and daily routines that could between 2019 and 2022. have long-term implications. Knight added: “Changes in consumer behaviours throughout this “Footfall in cities and transport hubs – on which many food-to-go period offer up opportunities, but food-to-go businesses need to be quick businesses depend – has so far been slow to return. The shift to more to grab them. Never has it been more important to know your customers, homeworking, in particular, has had massive implications for food- understand them and engage with them. to-go. Specialist operators with sites prevalent in affected locations “Picnic sets for outdoor socialising, lunch boxes for home workers are already adapting strategies to offset this long-term change in and meals to be heated at home are all examples of rapid deployment of consumer behaviour. new ranges adapted to current consumer needs. Responding “The return will be gradual and may be subject to reversal. Trends may this quickly requires staying close to customers, building strong differ by geographic area subject to local lockdowns. It is reasonable to partnerships with suppliers and an internal structure designed for fast assume that a degree of homeworking will form a part of the new normal decision-making. in the short and long term, which may mean food-to-go businesses will “Well-developed digital loyalty, communications and ordering adapt to fit in with their customers’ work patterns rather than wait for old systems have a real role to play for businesses looking for an edge habits to resume.” here. Engaging with customers in this way should also help retailers to understand where the demand has moved to if city centres and transport IGD’s medium- to long-term predictions for food-to-go hubs continue to lose footfall. Food-to-go specialists will be most affected as they are most likely to be “Delivery should also continue to form a part of retailer and operator located in city centres and transport hubs with footfall dependent on office strategies, particularly if local lockdowns progress. To offset the price of workers, commuters and tourists. IGD anticipates store closures third-party delivery charges, many operators are moving to delivery-only dark and estate sizes in 2022 will be smaller than 2019. While some smaller kitchens with lower overheads.”
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Recipe VEGAN MAPLE DAHL SOUP METHOD
This recipe comes from Maple from Canada UK’s new Heat a pan with oil and cook the onion and garlic until soft cookbook, which is available to download for free at Add the ginger, turmeric and garam masala and cook for another www.maplefromcanada.co.uk two minutes Cover with stock and bring to the boil, stir in the lentils and cook INGREDIENTS (makes six portions) for 10 minutes Reduce heat and simmer for a further 15 minutes with the lid off • 2 tbsp vegetable oil Add the maple syrup and coconut milk and stir through • 1 large white onion, diced When almost ready to serve, add the spinach and stir through until wilted • 2 garlic cloves, finely chopped Garnish with fresh chillies and black sesame seeds. This dhal is • Thumb-sized piece of ginger, peeled and chopped great accompanied by a flatbread, roti or naan • 1 tsp ground turmeric • 1 tsp garam masala • 1 litre vegetable stock • 200g red split lentils • 1 tbsp pure maple syrup (preferably golden colour for its delicate flavour) • 250ml coconut milk • 50g fresh baby spinach
For the garnish
• 1 red chilli, deseeded and finely sliced • Black sesame seeds
Oohmagazine.co.uk | @OOHmagazine 54 Diary
ALL DETAILS DIARY DATES CORRECT AT THE TIME OF GOING The biggest industry events coming your way TO PRINT!
World Vegan Month is celebrated around the world as a time to recognise how far the movement has come. With 2020 marking 76 years since the foundation of The Vegan Society, the event aims to highlight how accessible and beneficial the lifestyle is and encourage the curious to adopt veganism by sharing advice, recipes and ideas. You can join in by hosting a vegan lunch at work or a dinner party with friends; commiting to taking part in vegan outreach in your local community; sharing th your favourite recipes on social media; Nov or even challenging your friends, family or st to 30 colleagues to take it up for 30 days. 1 World Vegan Month www.vegansociety.com
nd Nov rd th to 22 nd 3 Nov 16 2 Dec World Sandwich Day Alcohol Awareness Week English Breakfast Day
John Montagu was the fourth Earl of For Alcohol Awareness Week 2020 the English Breakfast Day takes place on 2nd Sandwich in Kent. The legend goes organisers will be focusing on the link December every year and is celebrated that he ordered for his meat to be between alcohol and mental health, and by millions of people internationally. It was delivered to him between two slices the best ways to look after ourselves originally started in 1975 to support the of bread so he wouldn’t have to leave and those we love during a year of great heritage of the English breakfast. the gaming table. World Sandwich Day change and uncertainty. The organisers say that English Breakfast celebrates both the Earl himself and his Around one in four people in the UK Day helps achieve three goals. It supports ubiquitous creation. experience a mental health problem each traditional chefs, farmers and butchers, To join in, all you need to do is make every year and drinking too much or too often can celebrates an icon of English culinary culture, kind of sandwich you can imagine. For a punter increase risk. Drinking too much or too often and spreads word of this breakfast tradition on the street, breakfast could be a bagel, lunch can mask or enhance underlying mental internationally, introducing new fans to a hamburger, dinner a BLT. It’s really as simple health problems and prevent them from our traditional morning dish. You can get as that – though if you’re feeling experimental, being properly addressed. The campaign involved on the day by enjoying our beloved Sandwich Day is the best time to create promotes improved understanding, forward- national dish and sharing the experience something new. The fact is that everyone loves thinking policy and better support and on social media using the official hashtag, a sarnie and they are a true out of home staple! treatment in order to change and save lives. #EnglishBreakfastDay.
www.daysoftheyear.com/days/sandwich-day www.alcoholchange.org.uk www.englishbreakfastsociety.com
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READER OFFERS Offers
It’s National Cake Day on 26th November and to mark the occasion, Baker Street WIN WITH BAKER STREET! is giving you the opportunity to win its pre-baked sponge cake layers. Research from YouGov shows that 39% of us eat a sweet treat every day and cake remains the nation’s favourite, with the average Brit consuming three slices a week. To help caterers meet this demand, Baker Street is offering five cases of sponge cake layers to the first three readers to respond. With eight packs of three sponge layers per case, it’s the perfect fuss-free opportunity to take advantage of National Cake Day. These delicious sponge cake layers are delicately baked to exact requirements, ready for you to simply fill, stack and enjoy. Try them sand- wiched with sweet strawberry jam and rich whipped cream, topped with fresh strawberries for a quick and convenient Victoria sponge. Or choose buttercream and cover in icing for a showstopping layered cake that is sure to turn heads and encourage upsells. Scott Oakes, commercial manager for Baker Street, said: “Baked and ready to decorate, Baker Street’s sponge cake layers offer caterers a helping hand when making a variety of delicious desserts, delivering premium quality and consist- ency time and time again. We also offer packs of 10 sponge flan cases, now in hexagonal shaped boxes for added strength, which give caterers the opportunity to deliver quick and easy flans and tarts, from fruit-based creations to more indulgent chocolate tarts. “Research continues to show that Brits can’t resist a sweet treat and these products are the perfect solution to enable caterers to meet that demand. Plus, with high margin desserts, you can save time compared with baking from scratch but still give a sense of ‘home-made’ when finishing and serving delicious cakes.”
For your chance to win five cases of Baker Street pre-baked sponge cake lay- ers, simply e-mail [email protected] with your full name, job title and business address by midnight on 30th November. Terms and conditions apply. For further information on Baker Street or the St. Pierre Groupe brands, visit www.lovebakerstreet.com or www.stpierregroupe.com.
WIN DAWN VEGAN MUFFIN MIX!
Want to add some great tasting vegan sweet bakery products to your range? Dawn Foods is giving away a 1kg bag of its new vegan Muffin Mix to 10 OOH readers. The easy-to-use muffin mix is part of Dawn’s newly launched vegan range, which features mixes and fully baked frozen vegan sweet bakery products. Available in both chocolate and plain flavours, the mix only needs the addition of oil and water and makes authentic American-style muffins, ideal for finishing with vegan-friendly toppings. According to The Vegan Society, 56% of Brits adopt vegan buying behaviour. It is often more cost effective to buy vegan-friendly ingredients that make delicious finished products to appeal to all your customers – whether vegan, vegetarian or flexitarian. If you’re keen to get started with ‘veganising’ your offering, Dawn’s new range includes vegan Crème Cake Mix in plain and chocolate, which makes delicious pound cakes and sheet cakes; a vegan Brownie Mix, suitable for making either fudge or cake brownies; and a vegan Cookie Mix, for American-style plain or chocolate cookies. For complete convenience, caterers can opt for Dawn’s finished frozen vegan sweet bakes which are simply thawed and served. You can make a rich American-style chocolate chunk brownie, a moist eat- ing, authentic American-style muffin, or a delicious vegan cookie.
For a chance to win one of the bags of Dawn vegan Muffin Mix, simply e-mail [email protected] with your name, business name and contact details. Closing date is 30th November.
Oohmagazine.co.uk | @OOHmagazine 56 New products n-Ooh products
those in hospitality right now. Teaming up with the company’s beverage innovation Coffee and cocktails management team, expert consultants Dan Fellows, two-time winner of the World Coffee in Good Spirits title, and Kenji Jesse, luxury alcohol consultant to some of the Following its successful launch, Monin’s digital coffee and cocktail world’s best bar brands, have returned to computer screens across the country. masterclasses are back. These online, interactive tutorials are available Available now, the second wave of masterclasses follow a series of live videos to provide baristas (and bartenders) with insights and inspiration, helping that were streamed on Facebook throughout June 2020. Keep your eyes peeled them remain agile as the industry develops and rebuilds. for more to come, including content made in collaboration with an exciting mix of With the future of trade still uncertain and the restrictions imposed on the out of guest stars, helping industry professionals keep menus fresh and innovative. home sector changing daily, Monin knows the importance of providing support for www.monin.com
Organic animal eats Organix has announced some exciting new offerings in its food-to- From farm to foam go category. They comprise a brand-new counter display unit, tasty additions to its popular range, and some innovative retail-ready Barry Callebaut Beverages has launched a new semi-skimmed milk offerings that are perfect for display in child-friendly outlets. powder under the Caprimo brand. The easy-to-use powder has an The four new products for its OOH range comprise Cheese indulgent, creamy texture that delivers an outstanding, stable foam. With and Onion Gruffalo Claws, Gruffalo Biscuits, Melty Veggie 1.5% fat for a superior taste of fresh milk, the spray dried powder has Sticks and a Toddler Variety Pack. The two retail-ready offerings excellent machine functionality and dissolves easily in any hot beverage. are the Organimal Munch Bag – a fun, branded bag, featuring Sales director Tracy Southwell said: “Closing the gap to the high street the Organimals in their own little world – and a Travel Box, remains an important focus for our customers. Many coffee shops use semi- which comes with a holiday-themed design incorporating skimmed milk when crafting a hot drink, so it’s important that we provide an Organix-friendly Organimals. equivalent product for our vending customers too.” www.organix.com www.barry-callebaut.com
Oohmagazine.co.uk | @OOHmagazine 57 New products New
Barista blends Douwe Egberts is excited to be releasing its newest addition to the brand’s quality out of home espresso bean portfolio. Barista Editions are made of 100% Rainforest Alliance Certified Arabica beans, expertly blended and roasted to meet the needs of every barista and consumer, to produce and enjoy incredible full-bodied flavour coffee drinks serve after serve. Barista Editions use only 100% Arabica beans for their blends, expertly sourced, blended and roasted. www.jacobsdouweegbertsprofessional.co.uk COMMERCIAL PRESENTATION
Micro machine
Welbilt UK has launched a brand-new Cook, Hold and Deliver solution. The package allows operators to cook, hold and deliver hot, freshly cooked takeaway items in just a few simple steps. Place the delivery bag (with the multi-layer plate in its pocket) on the Instinct Hob. Switch it on and turn the knob to level 10. Tap the operation knob twice to activate the timer and set to one minute. When the minute is up remove the delivery bag, which will now be sufficiently charged to keep food items hot for up to 50 minutes. www.welbilt.uk
New owner for Urban Eat Urban Eat recently celebrated a decade of producing top food-to-go fare by announcing its acquisition by Samworth Brothers. Back with a bang, the brand will now form part of Samworth’s Fresh Food For Now Company offer, which manufactures and supplies market-leading names in food-to- go, such as Ginsters and Soreen, to the independent, travel, convenience, contract caterer and foodservice channels. The range currently available through Fresh Food For Now Company comprises Urban Eat’s most popular sandwiches and wraps, in addition to its meat-free portfolio, Roots. The brand has also reinstated a selection of hot eats, including paninis and toasties which are supplied in ovenable film. www.urbaneat.co.uk
Oohmagazine.co.uk | @OOHmagazine 58 Opinion Food for thought RIDING THE WAVE
Consultant Peter Backman looks at how operators are innovating as the second wave strikes
After a promising summer, with reopening, forward: it was available everywhere you turned, Eat Out to Help Out and the fine weather replacement of the pub for a drink, the zeitgeist encouraging people to go out, the outlook and so on. And these reasons haven’t deserted is turning darker. Consumers were already the coffee shop sector. forsaking the good eating out habits they Recently, Tim Hortons announced a drive into Artisan coffee shops had rediscovered in August and then the southern England from its Scottish and north are now springing long-heralded second wave struck. And it’s of England heartland (see News), while Watch building momentum, causing further job House, an artisan coffee shop based in London, up in the suburbs losses and corporate casualties with more is adding new sites to its existing estate. I will be to come. But, among the carnage that keeping a close eye on both of these; indeed, way around these changes. Pret, again, has parts of the eating out market is enduring, Tim Hortons has been rising through the ranks launched its subscription model to encourage there are some bright spots. for the last couple of years. well-established customers to retain their Pret Turn the clock back to the late 2010s. But the difficult times that Pret a Manger (a coffee-drinking habits. Artisan coffee shops are One sector hitting the headlines was coffee universally admired operator) is going through now springing up in the suburbs, forsaking their shops; they catered for lunchtime trade, the attests to another issue and that is, while the former city-centre location as they address the travelling public, workers needing a low cost coffee shop sector clearly has momentum, working at home trend. office to work from for the price of a latte, and its customer base is changing. The onset of Above all, the sector is showing resilience students walking down the corridor of their working from home (likely to continue in my built on its ability to change business models, uni, to name just a few. The reasons for this view) means that customers are now to be find new locations and develop new product burgeoning trade puzzled many observers: just found in places where they didn’t used to offerings for the post-Covid customer. what is it that drives so many people to have a be. They are no longer in the city centres. coffee so frequently? Many reasons were put Operators are already working their For more info, go to www.peterbackmanfs.com
Oohmagazine.co.uk | @OOHmagazine