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Boost Your Profits with Bakery Products Powernov | 2020 | 2020 NOV Boost your profits with bakery products bakery with profits your Boost power Out of home magazine — NOVEMBER | 2020 Baking Baking 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. Oohmagazine.co.uk | @OOHmagazine #NationalBurgerAwards ENTRIESOPEN SOON RGERS W U O B R E T H H T WORSHIPPING BACK TO FIND APRIL 2021 - ISLINGTON METAL WORKS www.nationalburgerawards.co.uk NBA_2021_Advert.indd 2 22/10/2020 10:23 5 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.
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